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Ricky Murray

Cooking good food on a budget and full flavours

Month

February 2016

Smokey red pepper sauce

I’m always in search of good sauces and dips. This goes perfect with wedges or as a dip with dorito’s also would go nice as a topping for chilli.

Smokey roasted red pepper dip.

3tbsp vegetable oil
1 large red pepper
1 1\2 onions, chopped
5 rashers smokey bacon, chopped
10floz sour cream

Pre-heat oven to 240c (gas 9).
Place the pepper on a baking tray and prick the pepper in a few places which will allow the steam to escape then into the oven for 30-40 minutes until softened. Wash any charred bits off under cold water then slice it into small pieces.
Add the oil, pepper, onions and bacon to a large frying pan over a medium heat. Fry for 7-8 minutes until the peppers and onions have fully cooked but not browned.
Place everything in a food processor and whizz until smooth.
Season with a little salt and pepper.

Alternatively last night I tried a different a way by charring the pepper over a flame instead of in the oven which you can see in the picture, this adds a BBQ flavour but takes a little more time. If you try that way make sure you wash all the charred skin off.

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Keylime pie

Me and my partner often get invited over to a mutual friends house for a coffee and treat so when we got there this time and she had done keylime pie I was more than happy!! We always swap recipes and talk food so she gave me this recipe to share and it’s a must have!

4 egg yolks

Zest of 4 limes

1/2 cup fresh lime juice

One tin of condensed milk

Half a pack of plain digestives

5tbsp butter, melted

Put the digestives in food processor with the melted butter and whizz until combined. Press the biscuit mixture into a lightly greased round tin to create the base.

Bake for 8 minutes at 160c (gas 3).
Put all wet ingredients in a bowl and whisk everything together. Pour over the biscuit base then pop back in the oven and bake for further 15 to 20 minutes. Garnish with whipped cream when pie is cooled and sprinkle lime zest over the top.

If you have any ingredients left over like she had then you can always make mini ones for a rainy day.

Credit to Tracey Ramsey.

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Pak choi, soy and chilli chicken with vegetable noodles

Might not look an easy meal to do but it really is just give it a try!

This is a must try recipe! Full of flavour and goodness as this is a healthy meal plus loved by all (even my nan) and she is hard to please.

FOR THE NOODLES
1 pack egg noodles
1 pack Chinese stir-fry veg
1/2 pint boiling chicken stock
6tbsp light soy sauce
freshly cracked pepper
thumb size piece of ginger, grated
1/2 chilli, chopped
1 garlic glove, grated
5tbsp vegetable oil
1tsp coriander seeds
1tsp cumin seeds
1tsp corn flour

FOR THE CHICKEN
5 chicken breast, cooked and sliced
3 heads of pak choi, chopped, leaves saved
1/2 chilli, chopped
thumb size piece of ginger, grated
1 garlic glove, grated
5tbsp soy sauce
fresh cracked pepper
2tbsp sesame oil
3tbsp vegetable oil

Start of by toasting the seeds in a dry pan over a high heat for 1 minute and grind in a pestle and mortar or crush in between foil with a rolling pin. Get two woks over a medium heat. To start add the oil for the noodles into one of the woks then add the ginger, chilli, garlic and half the spice mix then repeat with the other pan adding the sesame oil. Fry for 2 minutes, stirring continuously.
Add the stir-fry veg to the noodle pan and the chicken to the other then toss well to coat everything in the flavoured oil.
Stir the chicken occasionally and fry the veg for 4-5 minutes, stirring all the time. Add the chicken stock and soy sauce to the noodles.
Add the pak choi and soy sauce to the chicken, make a cartouche with baking paper which allows it to steam in its own liquid for 2-3 which also creates its own sauce.
While that’s cooking make a paste with the corn flour and a little water and add this to the noodles to thicken the chicken stock which coats all the noodles in a flavour packed sticky sauce. Lastly stir the pak choi leaves into the chicken and mix everything extremely well and serve up.

Valentine’s cake

If you like scones you will love this as the dough is a scone mixture. Quick to make and looks good. oozing with strawberry jam.

8oz self-raising flour
1tsp cornflour
1/2tsp salt
1oz butter
2tbsp caster sugar
6floz milk
2-3tbsp strawberry jam

Pre-heat oven to 200c (gas 6).
Mix together the flour, cornflour and salt and then rub in the butter until it resembles breadcrumbs.
Stir in the sugar and add the milk until a soft dough is formed (you might not have to use all the milk).
Lightly knead on a floured surface until the dough is smooth.
Roll out into a rectangle and about the thickness of a pound coin, spread the jam all over the dough equally.
Roll up the dough from the longest side like you would a Swiss roll. Bring the ends together, nip and just adjust it and shape a heart.
Make small incisions all over the surface. Brush the top with milk.
Bake in the oven for 15-20 minutes until golden brown and the jam is oozing out.

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