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Ricky Murray

Cooking good food on a budget and full flavours

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skintcooking

Carrot And Walnut Cake

I always make this is bulk and it makes about 3 loaf cakes or one big cake.

14oz (400g) plain flour

5 eggs

2Tbsp cinnamon

2Tsp bicarb

16oz (453g) carrots, grated

5oz (141g) walnuts, broken

19.4oz (550g) sugar

16floz vegetable oil

1tsp nutmeg

Pre-heat oven to 160c (gas 3).

Mix everything together in a large mixing bowl apart from the carrots and walnuts until well combined, then stir in the walnuts and carrots.

Line a loaf tin or a large cake tin with baking paper, pour in the mixture and bake for about 1 and a half hours, insert a knife to check if its done (should come out clean if its ready).

If using the loaf tin then repeat until you’ve used all the mixture.

Allow to cool or enjoy nice and warm.

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Super Tasty Seafood Pancakes

A friend gave me some cod her partner and father had caught so in honour of pancake day i thought id try something a little different and it turned out so tasty and surprisingly filling to but also nice and healthy.

Pancake mix

4oz (115g) plain flour

1 egg

Milk (approx 4floz)

Pinch of salt

Butter for cooking

For the filling

2oz (56g) butter

2oz (56g) plain flour

Milk (approx 6floz)

10oz (300g) cod fillet

Handfull of mushrooms, chopped

Half of a leek, chopped

1 Tbsp fresh dill, chopped

Cheese of your choice

Salt and pepper

Pre-heat oven to 200c (gas 6).

First cook the cod any way you like, i like to poach mine in milk with half an onion and a bay leaf for about 4-5 minutes then drain and set aside.

Next get the pancakes done, mix together the flour, salt and egg then add the milk little at a time while whisking until you have a nice pancake batter.

Add a little oil to a pan over a medium to high heat and cook the pancakes, set aside to cool.

Fry the mushrooms and leeks in a little oil until just softened and set aside.

Now to bring it all together, add the 2oz butter to a high sided pan over a medium heat, when melted stir in the flour to make a roux, it will look just like a light brown ball but don’t panic, next add the milk a little at a time while whisking, making sure all the milk is incorporated before adding more, once you have a nice thick sauce (about 5 minutes) then add a pinch of salt and pepper.

Next add the fish, mushrooms, leek and dill, mix everything really well and thats the filling done.

Time to build, place a pancake in a large oven dish at one end, spoon in the filling and fold over both sides to create a parcel, repeat until finished then sprinkle with a little cheese and into the oven for 10-15 minutes.

Enjoy these with a nice salad or vegetables.

Creamy Vegetable Mascarpone Pasta

This is a real comfort food dish! It will make you go back for more. A fave in my family and im sure once you make it then it will be in yours. Its a no fuss recipe and so easy but so tasty.

1 pack of mediterranean vegetables

Handfull of mushrooms, halved

Handfull of fresh basil, chopped

Handful of cherry tomatoes

3 garlic gloves, chopped

1 tub of mascarpone cheese

3oz  dried fusilli pasta

Pack of feta cheese

Pinch of paprika

Pre-heat oven to 200c (gar mark 6).

This meal really is no fuss and doesn’t take much time at all so get the pasta into salted boiling water straight away.

Next add a glug of oil to a pan over a medium heat along with the garlic and fry for 2-3 minutes, next add the mascarpone, and 2-3 ladles of the starchy pasta water, stir well until the mascarpone has melted and you have a nice sauce then finish off with a pinch of paprika (optional), stir in the basil and never forget to check the seasoning as you might need quite a bit of salt to bring the flavours of the veg out.

In a large mixing bowl mix together the veg, cooked drained pasta, sauce and crumble in half the feta, pour all this into a large baking tray and top with the rest of the feta.

Cover with foil and into the oven for 30 minutes, then remove the foil and cook for a further 10 minutes to brown the cheese.

Enjoy this with a nice slice of garlic bread or i like a nice chunk of bread and butter.

Garlic & Herb Tear And Share Bread

Everyone loves a treat now and then and this is perfect for that day! Also perfect for a get together or just, friends or for that film night with the partner. Quick, easy and again cheap!

14.1oz (400g) strong bread flour (plus extra for dusting)

1x7g sachet of dried yeast

2 Tbsp dried mixed herbs

1 1/2 Tbsp garlic powder

9.2 Floz (275ml) tepid water

2oz (56g) butter

2 garlic cloves, crushed and minced

Pre-heat oven to 190c (gas 5)

To start, place the flour, herbs, garlic and yeast in a large mixing bowl, add the water little at a time while mixing until you have a nice soft sticky dough (you might not need all the water).

Empty this out onto a floured work surface and knead for 10 minutes until smooth and springy, place in a slightly oiled bowl covered with a damp dish cloth and place in a warm place for about an hour or until doubled in size.

Grease a large baking tin or cake tin, tip the dough out onto the work surface and knead lightly for a minute, divide into equal pieces and roll into balls, place these into he baking tin and don’t be afraid if they’re cramped as this is better, cover with the damp dish cloth and leave to prove again for 1 and a half hours in a warm place.

While they’re proving, mix together the butter and garlic, leave to one side.

Cooking time, sprinkle over a little salt and dot the garlic butter around the bread, into the oven for 30 minutes or until golden brown.

Perfect for sharing (if you want to).

Easy Thai Fish Curry

Im a lover of everything food but i was brought up on this kind of dish by my dad and my grandad was the one who loved fish and passed that on to me so this is perfect! sweet, sour and spicy, a truly mouthwatering dish! Give this a try! Dont let the ingredients list put you off, its all cheap and cheerful.

Sauce

12floz coconut milk

handful of fresh coriander

5 spring onions, roughly cut including the green shoots

Thumb size piece of ginger, grated

3 garlic cloves

2 tbsp fish sauce (most supermarkets sell this now)

2tsp ground cumin

2tsp ground coriander

1tsp turmeric

2tsp chilli powder

2tsp brown sugar

Rest of ingredients

handful of green beans, roughly chopped

5oz mushrooms, sliced

8.8oz (250g) cod fillets, cut into chunks (or what ever fish you fancy)

handful baby spinach

To start just put all of the sauce ingredients in a processor and blitz for 2-3 minutes until you have a nice smooth sauce, then add the sauce to a large high sided pan over a high heat and bring to a boil.

Turn the heat down to a medium to high heat, add the mushrooms and green beans then simmer for 6-7 minutes.

At this point taste the dish and adjust the seasonings to taste.

Next add the spinach and stir well, place the fish into the pan and slightly push under the sauce, cook for a further 3-4 minutes (the fish doesn’t take long at all to cook depending on the thickness).

Serve up with some fresh coriander for a nice healthy meal packed full of flavour!

New Videos! Please Give Them A Watch

Hey guys I’ve been away for while with family stuff but I’ve recorded some vids in that time and uploaded them to my youtube channel. Some awesome recipes now in easy to follow videos. Please give them a check out, like, comment and subscribe for more awesome content coming! Thanks guys.

FOR NEW VIDEOS CLICK HERE

choco filo

Instagram

Almond and apricot samosas

Now and again I feel like something sweet or a dessert so I made some almond and apricot samosas and they’re super quick, cheap and scrummy.

1 packet or spring roll pastry

1 egg, beaten

3.5oz (100g) butter

3.5oz (100g) caster sugar

1 egg, beaten

3.5oz (100g) ground almonds

0.35oz (10g) flour

Pre-heat deep fryer to 180c.

To make the frangipane, cream the butter and sugar until aerated and fluffy, gradually beat in one of the eggs. Mix in the almonds and flour then mix lightly.

Open the pastry packet and cut in half lengthways (cover with a damp cloth to stop it drying out).

Take a piece of pastry and pipe or spoon a little of the filling onto the pastry (just like in my chicken samosa recipe, refer back to that), fold diagonally 3-4 times to form triangular parcels (bushing with the beaten egg to seal.

When you get the end, brush the exposed edge with beaten egg, fold over and seal.

Deep fry for 4-5 minutes until evenly golden brown.

Hardly any cooking involved.

Enjoy.Almond samosa.jpg

 

Spicy Crab Cakes With Brown Meat Mayo

Another dish from the Anglesey visit, ‘the crab shop’ has fresh dressed crab daily so I couldn’t let that pass without having some and it was DELISH!!! you must visit this place.

14.1oz (400g) cooked white crab meat

3 spring onions, chopped

handful fresh flat-leaf parsley, chopped

1 free-range egg, beaten

5.6oz (160g) mashed potatoes

1 chilli, diced

flour for dusting

2tbsp brown crab meat

3 tbsp mayo

pinch of ‘spicenutrition’ metabolic blend

In a large mixing bowl, combine the white crab meat, potatoes, spring onions, parsley, egg, chilli and a little salt, shape into about 5-6 little cakes and refrigerate for 30 minutes.

Dust with flour and shallow fry for about 5-6 minutes either side until golden brown.

While these are cooking, mix the brown meat, pinch of ‘spicenutrition’ and mayo in a little bowl and season with pepper.

Enjoy

Spicy crabcakes

 

 

 

 

 

 

 

 

Pan fried Sea bass with a laverbread butter sauce

I recently spent a week in Anglesey with my partner in a family lodge which is right next to the beach and came across ‘the crab shop’ in benllech, it was a tiny little shop but amazing for fresh fish daily! So I thought why not do a fish dish and one to represent wales with laver bread and it was delish…… if I do say so myself!

2 sea bass fillets

1 tbsp white wine vinegar

6 floz (175ml) vegetable stock, make with 1 stock cube

4 shallots, chopped fine

juice of half a lemon

8.8oz (250g) unsalted butter

2 tbsp laver bread

2 tbsp double cream

10.5oz (300g) spinach

pinch of cayenne pepper

1.7oz (50g) extra butter

Put the stock, vinegar and shallots in a saucepan and slowly reduce to by about half, turn the heat down to low then slowly add the butter a little at a time, making sure its melted before adding more, until you have a slightly thick sauce, season with salt, a pinch of cayenne and the lemon juice.

Strain the sauce into a jug and then pour back into the pan and onto a low heat.

In a separate saucepan add the cream and laver bread, bring to the boil and add half the beurre blanc sauce what you just made, then turn the heat to low.

Season the sea bass and place skin side down into a hot frying pan over a high heat for 3 minutes.

While this is cooking, put the extra butter and spinach into a separate pan over a medium heat to wilt then remove.

Flip then fish over for an extra 1-2 minutes.

Serve the sea bass on a bed of wilted spinach then pour the laver bread sauce around it and the beurre blanc around the edge.

Enjoy

Seabass & Laver bread.jpg

 

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