RSS Element,demiblog Class,Language,Link,Title,Description
channel,,en_GB,http://tobyinkster.co.uk/tag/recipes/,"Articles Tagged with ""Recipes""",
item,B,en_GB,http://tobyinkster.co.uk/blog/2008/04/06/tagliatelle-fennel-asparagus/,06/04/2008: Tagliatelle with Fennel and Asparagus,"<p>It is nearly asparagus season in the UK (although you can buy imported asparagus all year round). Here&#8217;s a recipe I made up tonight&#8230;</p>  <h2>Ingredients</h2>   <ul> <li>250 g saffron tagliatelle, or plain tagliatelle</li> <li>10 asparagus spears</li> <li>&#188; fennel bulb, finely sliced</li> <li>2 tbsp <a href=""http://www.italianfoodlovers.com/products/pesto.aspx#125"">fennel pesto</a></li> <li>lemon-infused olive oil, or plain olive oil</li> <li>zest of 1 lemon, or 2 lemons if using plain olive oil</li> <li>1 tsp saffron, if using plain tagliatelle</li> <li>30 g butter</li> <li>salt</li> </ul>    <h2>Method</h2>  <p>Boil the asparagus and tagliatelle in separate saucepans of salted water. The asparagus will take about 5 minutes. The tagliatelle may take from 3 minutes to 10 minutes, so consult the packaging. You want to time things so that the tagliatelle finishes cooking about 5&#8211;6 minutes after the asparagus.</p>  <p>When the asparagus is nearly cooked, heat the butter and a generous glug of olive oil in a griddle pan. Drain the asparagus and add it with the fennel to the griddle pan.</p>  <p>When the pasta is cooked,&#8230;</p>"
item,B,en_GB,http://tobyinkster.co.uk/blog/2008/03/09/pancetta-monkfish/,"09/03/2008: Monkfish with Pancetta, Fennel & Saffron","<p>Here&#8217;s a recipe I&#8217;ve <a href=""http://en.wikipedia.org/wiki/Reverse_engineering"">reverse engineered</a> after having eaten it at <a href=""http://www.thejollysportsman.com/"">the Jolly Sportsman</a> last month.</p>  <h2>Ingredients</h2>   <ul> <li>2 monkfish fillets</li> <li>8 slices pancetta</li> <li>2 medium potatoes</li> <li>&#188; savoy cabbage</li> <li>&#189; bulb fennel</li> <li>&#189; tsp ground saffron</li> <li>30g butter</li> <li>2 tbsp olive oil</li> <li>100 mL milk</li> <li>100 mL chicken or vegetable stock (optional)</li> </ul>    <p>If monkfish is not available, any other white fish will make a reasonable substitute. Haddock works well. What is important is that the fillet must be long and thin, with a cross-sectional area of about a square inch (say, 2 cm by 3 cm), and should be boneless.</p>  <h2>Method</h2>  <p>Clean the fennel and slice very finely. Heat about a quarter of the butter and a tablespoon of the oil in a small frying pan, and saut&eacute; the fennel until it starts to brown. Stir in the saffron, then add the stock, or a little salted water. While the other parts of the meal are cooking, keep an eye on the&#8230;</p>"
item,B,en_GB,http://tobyinkster.co.uk/blog/2008/02/10/mince-dumplings/,10/02/2008: Mince & Dumplings,"<h2>Ingredients</h2>  <h3>Mince</h3>   <ul> <li>450g minced beef</li> <li>250g beef stock or water</li> <li>1 large onion, finely chopped</li> <li>1 large carrot, finely chopped</li> <li>1 tbsp tomato puree</li> <li>4 strands thyme</li> <li>small bunch parsley</li> <li>1 tbsp Worcester sauce</li> <li>1 tbsp sunflower oil</li> </ul>    <h3>Dumplings</h3>   <ul> <li>150g plain flour</li> <li>75g suet</li> <li>salt</li> <li>pepper</li> </ul>    <h2>Method</h2>  <p>Heat the sunflower oil in a pan and fry the onion and beef until brown. Add the carrot, tomato puree, Worcester sauce, herbs and stock. Leave to simmer while you prepare the dumplings.</p>  <p>Preheat an over to 200&deg;C.</p>  <p>Mix the suet, flour and seasoning in a large bowl. Add a little water and work into a heavy dough. The dough shouldn&#8217;t be particularly sticky&nbsp;&#8212; add a little flour if it is.</p>  <p>Divide the dough up into eight pieces and roll them into balls.</p>  <p>Transfer the beef mix to a casserole dish. Place the dough balls on top of the beef mixture. They shouldn&#8217;t sink in too far. Bake for about 35 minutes, uncovered.</p>"
item,B,en_GB,http://tobyinkster.co.uk/blog/2008/01/29/chix-chorizo/,29/01/2008: Chicken & Chorizo Pasta,"<h2>Ingredients</h2>   <ul> <li>2 skinless chicken breast fillets</li> <li>100g Spanish chorizo sausage, chopped</li> <li>150g dried penne or similar dried pasta</li> <li>1 red pepper</li> <li>1 yellow pepper</li> <li>3 cloves garlic, finely chopped</li> <li>small handful parsley, chopped</li> <li>2 tsp paprika</li> <li>1 tbsp olive oil</li> </ul>    <h2>Method</h2>  <p>Chop each pepper into 4&#8211;6 sections, discarding the stalks and seeds. Grill the chopped pepper, skin side up until the skin is charred and blackened. Place the grilled peppers in a plastic bag, seal and set aside to cool.</p>  <p>Prepare the pasta according to the directions on the packet.</p>  <p>Meanwhile, finely chop the chicken. Fry in olive oil until brown and then add the chorizo and garlic.</p>  <p>When the peppers have cooled enough to be handled, remove from the bag. Peel off the charred skins and discard. Chop the flesh of the peppers and add it to the chicken and chorizo. Also, add the paprika and stir well.</p>  <p>Once cooked, drain the pasta. Add the parsley and pasta to the chicken and chorizo mixture and stir together. Heat through and serve.</p>"
item,B,en_GB,http://tobyinkster.co.uk/blog/2008/01/26/sausage-casserole/,"26/01/2008: Fennel, Sausage and Bean Casserole","<p>This recipe is ideally made with plain pork sausages, or pork <abbr class=""amp"">&amp;</abbr> leek. Try to avoid overly seasoned sausages. If peeling the tomatoes is too much bother, using half a tin of tomatoes would probably work fine.</p>  <h2>Ingredients</h2>   <ul> <li>4 Sausages</li> <li>2 &times; 440g tins of cannellini beans, drained</li> <li>&#188;&#8211;&#190; bulb of fennel</li> <li>4 medium tomatoes</li> <li>300 mL chicken stock</li> <li>olive oil</li> </ul>    <h2>Method</h2>  <p>Submerge the tomatoes in boiling water. Simmer until their skins split. Remove the tomatoes from the pan and run under cold water. Peel their skins off and chop the tomatoes.</p>  <p>Grate the fennel with a cheese grater, or chop very finely.</p>  <p>Chop each sausage into 6&#8211;8 segments. The skin may tear or come loose&nbsp;&#8212; discard any loose bits of sausage skin.</p>  <p>In a casserole dish, heat a generous amount of olive oil. Fry the chopped sausages, stirring continuously to prevent them from sticking. Cook for 5&#8211;10 minutes, until they are browned.</p>  <p>Add the beans, tomatoes, fennel and stock. Stir until well mixed. Simmer gently for about 30 minutes.</p>  <p>Serve with focaccia or a similar bread.</p>"
item,B,en_GB,http://tobyinkster.co.uk/blog/2008/01/17/pork-etc/,17/01/2008: Ham vs Bacon vs Pork,"<p>Many people are unsure of the difference between pork, bacon and ham. Pork is, quite obviously, the meat taken from a pig. But where do bacon and ham come in? Mrs Beeton&#8217;s <em>Everyday Cooking</em> supplies the answer&#8230;</p>"
item,B,en_GB,http://tobyinkster.co.uk/blog/2008/01/15/gnocchi-allamatriciana/,"15/01/2008: Gnocchi all'Amatriciana al Forno","<p>This is a very easy Italian-style meal of my own creation, combining <a href=""http://en.wikipedia.org/wiki/Gnocchi"">gnocchi</a> with a simplified <a href=""http://en.wikipedia.org/wiki/Amatriciana"">sugo all&#8217;amatriciana</a>. If you prefer, macaroni or another small, cut pasta could be used in place of gnocchi.</p>  <h2>Ingredients</h2>   <ul> <li>500g pack of gnocchi</li> <li>400g tin of tomatoes</li> <li>6 rashers of pancetta, or 4 rashers of unsmoked streaky bacon</li> <li>1 medium onion, finely chopped</li> <li>2&#8211;3 cloves garlic, finely chopped</li> <li>1 green chilli, deseeded and finely chopped</li> <li>a small handful of parsley, chopped</li> <li>black pepper</li> <li>150g mozzarella</li> </ul>    <h2>Method</h2>  <p>Preheat an oven to 190&deg;C.</p>  <p>Prepare the gnocchi according to the instructions on the packet. Drain and set aside.</p>  <p>Dice the pancetta or bacon and fry with the onion, garlic and chilli. When cooked through, add the tomatoes, black pepper and parsley. Simmer for ten minutes.</p>  <p>Stir the gnocchi into the sauce and then transfer the mixture to a large ceramic baking dish, such as one suitable for making lasagne. Pat down and flatten the surface using the back of a wooden spoon.</p>  <p>Scatter torn mozarella over the top of the dish and bake for 30&#8211;40 minutes.</p>"
item,B,en_GB,http://tobyinkster.co.uk/blog/2008/01/09/mushroom-chicken/,09/01/2008: Mushroom and Tarragon Stuffed Chicken,"<h2>Ingredients</h2>   <ul> <li>2 skinless chicken breast fillets</li> <li>4 large mushrooms</li> <li>1 baby leek, finely sliced</li> <li>75g ricotta or Philadelphia cream cheese</li> <li>40g butter or margerine</li> <li>20g dried porcini mushrooms</li> <li>small handful of tarragon, roughly chopped</li> <li>4 cloves of smoked garlic, or 2 cloves of garlic, finely chopped or crushed</li> <li>2 tbsp mushroom ketchup (optional)</li> <li>salt <abbr class=""amp"">&amp;</abbr> pepper</li> <li>4 cocktail sticks</li> </ul>    <h2>Method</h2>  <p>Put the porcini mushrooms into a mug or cup and fill the cup with boiling water to rehydrate the dried mushrooms.</p>  <p>Chop the fresh mushrooms very finely (pieces should be about the size of peas) and fry them with the leek and garlic in about 30g of butter. When brown, transfer mixture to a small mixing bowl. Allow to cool slightly.</p>  <p>Drain the porcini mushrooms and chop them. Add the porcini mushrooms and cheese to the mushroom and leek mixture and stir together. Place in the fridge to cool and set.</p>  <p>Preheat an oven to 180&deg;C. Grease a small baking try with the remaining butter.</p>  <p>With a sharp knife,&#8230;</p>"
item,B,en_GB,http://tobyinkster.co.uk/blog/2008/01/08/recipes/,08/01/2008: Recipes,"<p>I spent a while the other day re-arranging the old <a href=""/tag/recipes/"">recipes</a> on this site and moving them into the &#8220;blog&#8221; bit rather than the &#8220;articles&#8221; bit. Hopefully they&#8217;ll now be a bit easier to find. Sorry for breaking their <span class=""caps"">URL</span>s.</p>"
item,B,en_GB,http://tobyinkster.co.uk/blog/2003/09/01/pork-alorange/,"01/09/2003: Pork a'l'Orange","<p>This can be served with the same accompanying vegetables mentioned in my<br>  recipe for <a href=""/blog/2003/09/01/pork-dijonaise/"">Pork Dijonaise</a> or with some crusty French bread.</p>  <h2>Ingredients</h2>   <ul> <li>2 pork steaks</li> <li>1 orange</li> <li>250mL orange juice</li> <li>2 sprigs of parsley</li> <li>thyme</li> <li>salt and pepper</li> <li>butter</li> </ul>    <h2>Method</h2>  <p>Heat a little butter in a frying pan. Fry the pork in the oil for about 8 to 10 minutes on each side. When the pork is done, take it out of the pan and leave it somewhere to keep warm.</p>  <p>Add the orange juice and a little thyme, salt and pepper to the frying pan. Heat ferociously, stirring occasionally.</p>  <p>Meanwhile cut thin cresent-shaped slices of orange. Arrange them on serving plates with the pork.</p>  <p>When the volume of orange sauce has reduced to approximately half, pour it over the top of the pork. Decorate with a sprig of parsley and serve immediately.</p>"
item,B,en_GB,http://tobyinkster.co.uk/blog/2003/09/01/quiche/,01/09/2003: Quiche Lorraine,"<p>Leave out the bacon for a vegitarian option! This recipe is based on one by Andreas Wohr.</p>  <h2>Ingredients</h2>  <h3>Pastry</h3>   <ul> <li>200g flour</li> <li>150g butter/margerine (not low fat!)</li> <li>1 teaspoon baking powder</li> <li>salt</li> <li>6 tablespoons water</li> </ul>    <h3>Filling</h3>   <ul> <li>250g&#8211;300g medium chedder</li> <li>4&#8211;6 rashers smoked bacon, grilled and chopped</li> <li>4&#8211;6 eggs</li> <li>30g butter, melted</li> <li>1 small onion, finely chopped</li> <li>2&#8211;4 mushrooms, chopped</li> <li>125mL milk</li> <li>salt and pepper</li> <li>ground nutmeg</li> </ul>    <h2>Method</h2>  <p>Preheat the oven to 200&deg;C. Mix together the flour, butter, baking power, salt and water in a bowl into a doughy pastry. Put this into a flan dish and blind bake it until<br>  it is golden brown.</p>  <p>While it is cooking, stir the eggs, cheese, bacon, butter, mushrooms and milk in a second bowl until thoroughly mixed. When the shell is cooked, spoon the filling into it and smooth it down. Sprinkle it with salt, pepper and nutmeg. Place back in the oven.</p>  <p>The quiche will probably take between 30 and 45 minutes to cook. When done, it should be golden brown on top and set (it shouldn&#8217;t wobble too much!). A final check is to put a knife into the quiche and withdraw it - if the knife is clean, then the quiche is cooked!</p>"
item,B,en_GB,http://tobyinkster.co.uk/blog/2003/09/01/pork-dijonaise/,01/09/2003: Pork Dijonaise,"<h2>Ingredients</h2>  <h3>Pork</h3>   <ul> <li>2 pork steaks</li> <li>2&#8211;3 tablespoons of dijon mustard</li> <li>150g single cream</li> <li>1/2 glass dry white wine</li> <li>butter</li> </ul>    <h3>Accompanying vegetables</h3>   <ul> <li>about 10 new potatos</li> <li>green beans</li> <li>2 cloves garlic, finely chopped</li> <li>salt and pepper</li> <li>butter</li> </ul>    <h2>Method</h2>  <p>Put 2 saucepans of water on to boil for the vegetables. Heat a little butter in a frying pan.</p>  <p>Fry the pork in the oil for about 8 to 10 minutes on each side. Meanwhile, put the new potatos in one of the saucepans to cook.</p>  <p>When the pork is done, take it out of the pan and leave it somewhere to keep warm. Add the cream, mustard and wine to the frying pan, stirring continuously. When thoroughly mixed, put the green beans into the second saucepan.</p>  <p>After about 4 minutes cooking, drain the beans. Put them back into the dry sauce pan with some butter and the garlic and fry for about 30 seconds. Put the beans and pork onto a plate. Pour the mustard sauce over the pork. Drain the potatos and put them on the plates as well. Put a large knob of butter onto the potatos and then season them with salt and pepper. Serve immediately.</p>"
item,B,en_GB,http://tobyinkster.co.uk/blog/2003/08/31/choc-cheesecake/,31/08/2003: Chocolate Cheesecake,"<p>I found this recipe somewhere on the Internet, but I can&#8217;t remember where. All I can remember is that it&#8217;s by a guy called Glenn. I&#8217;ve changed it slightly (metricised the units, added a little more in-depth explanation).</p>"
item,B,en_GB,http://tobyinkster.co.uk/blog/2003/08/31/toad-in-the-hole/,31/08/2003: Toad in the Hole,"<p>Toad in the Hole is a classic British meal which thankfully contains neither frogs nor potholes.</p>  <h2>Ingredients</h2>   <ul> <li>6 pork sausages</li> <li>2 eggs</li> <li>100g flour</li> <li>50g butter/margerine, melted</li> <li>100 mL water</li> <li>50 mL milk</li> <li>a pinch of salt</li> <li>1 onion</li> <li>&#190; teaspoon of sage</li> <li>a little oil</li> </ul>    <h2>Method</h2>  <p>Preheat the oven to 200&deg;C.</p>  <p>There are too many complicated recipes for batter out there. Try mine &#8211; it&#8217;s easy! Pop the eggs, flour, butter, water, milk and salt into a blender. Blend. Set aside. You now have batter.</p>  <p>Fry the onion in the oil until transparent. Add sage and fry for a couple more minutes.</p>  <p>Arrange the sausages in a casserole dish and pour the batter over them. Pour the onion mixture on top.</p>  <p>Bake until the mixture has set (usually at least 40 minutes!). Serve plain, or with a rich gravy.</p>  <h2>Variation</h2>  <p>Wrap each sausage in a rasher of smoked bacon first!</p>"
item,B,en_GB,http://tobyinkster.co.uk/blog/2003/08/31/shepherds-pie/,"31/08/2003: Shepherd's Pie","<p>For some reason, there seem to be a bunch of recipes out there for Shepherd&#8217;s pie that use beef. Obviously, a <em>real</em> shepherd&#8217;s pie <em>must</em> use lamb or, at a push, mutton! Recipes involving beef, while delicious, are properly called &#8220;Cottage Pie&#8221;.</p>  <p>Serves 4.</p>  <h2>Ingredients</h2>   <ul> <li>650g minced lamb (fresh or forzen&nbsp;&#8212; doesn&#8217;t matter!)</li> <li>1 medium onion, chopped</li> <li>1 handful of peas</li> <li>1 carrot, chopped</li> <li>mixed herbs (see below)</li> <li>2 tablespoons of Vegemite/Marmite <em>or</em> 1 tablespoon of Worchestershire Sauce</li> <li>2 tablespoons of tomato pure&eacute; (optional)</li> <li>2&#8211;3 servings mashed potato, made a little runnier than normal with milk and butter</li> <li>gravy powder or cornflour</li> <li>1 stick of celery, chopped (optional)</li> <li>100g grated cheddar (optional)</li> </ul>    <h3>Which Herbs?</h3>  <p>I tend to use either a lot rosemary, balenced out with a little parsley, sage and thyme; or plenty of mint with a bit of parsley. I&#8217;ve heard good things about lavender though!</p>  <h2>Method</h2>  <p>Preheat the oven to 180&deg;C.</p>  <p>Fry the onion, celery and carrot until&#8230;</p>"
item,B,en_GB,http://tobyinkster.co.uk/blog/2003/08/31/roast-lamb/,31/08/2003: Roast Leg of Lamb with all the Trimmings,"<p>This should serve 4 or even 5! You may want to also serve it with some autumnal vegetables (such as swede, parsnip, carrot, cauliflower, brocolli or spinach) although I haven&#8217;t included details of how to cook them here.</p>  <h2>Ingredients</h2>  <h3>Lamb</h3>   <ul> <li>half a leg of lamb</li> <li>1 large glass red wine</li> <li>loads of rosemary, preferably fresh</li> <li>3&#8211;4 cloves of garlic</li> <li>salt and pepper</li> <li>vegetable oil</li> </ul>    <h3>Roast Potato</h3>   <ul> <li>4&#8211;6 large potatos</li> <li>chopped rosemary, preferably fresh (optional)</li> <li>flour</li> <li>salt and pepper</li> <li>goose fat or another fat or oil</li> </ul>    <h3>Sausages</h3>   <ul> <li>12 chipolatas or thin sausages</li> <li>12 rashers streaky bacon</li> </ul>    <h3>Yorkshire Puddings</h3>   <ul> <li>2 eggs</li> <li>100g flour</li> <li>50g butter/margerine, melted</li> <li>100mL water</li> <li>50mL milk</li> <li>a pinch of salt</li> <li>goose fat or another fat or oil</li> </ul>    <h2>Method</h2>  <p>Preheat the oven to 180&deg;C.</p>  <p>Place the lamb leg onto a baking tray. Poke about 12 holes into the lamb with a sharp knife. Insert garlic and rosemary (a sliver&nbsp;&#8212; about &#188;&nbsp;&#8212; of a clove of garlic and 3&#8211;4 leaves of rosemary) into&#8230;</p>"
item,B,en_GB,http://tobyinkster.co.uk/blog/2003/08/31/spag-bol/,31/08/2003: Spaghetti Bolognese,"<p>Yes, I know Spag Bol isn&#8217;t actually Italian, but it is Italian-style. The sauce doesn&#8217;t just have to be served with spaghetti - any other pasta will do, as would chips, baguettes, garlic bread or jacket potato.</p>  <h2>Ingredients</h2>   <ul> <li>450g tin of chopped tomatos</li> <li>500g of lean minced beef, frozen</li> <li>4 rashers of pancetta or smoked bacon</li> <li>1 medium onion, chopped</li> <li>2 to 4 mushrooms, chopped</li> <li>2 to 3 cloves of garlic, finely chopped</li> <li>1 glass of red wine</li> <li>1 1/2 teaspoon of dried chopped basil</li> <li>1 teaspoon of dried chopped oregano</li> <li>a little beef gravy powder or cornflour</li> <li>salt and pepper to taste</li> <li>olive oil</li> <li>150g dried spaghetti</li> <li>2 to 3 tablespoons of mushroom ketchup (optional)</li> <li>10 black olives, sliced (optional)</li> </ul>    <h2>Method</h2>  <p>Grill the pancetta or bacon until it starts to crisp. Then leave to cool. Once cool, chop as finely as possible.</p>  <p>Fry the onions and garlic in the olive oil until they start to become transparent. Then add the minced beef. Cook the beef, stirring occasionally, until it has browned. Now&#8230;</p>"
item,B,en_GB,http://tobyinkster.co.uk/blog/2003/08/31/penne-gorgonzola/,31/08/2003: Penne Gorgonzola,<p>Simple but tasty pasta dish.</p>
item,B,en_GB,http://tobyinkster.co.uk/blog/2003/08/31/neopolitana/,31/08/2003: Neopolitan Sauce,"<p>A very simple Italian tomato sauce, suitable for pasta.</p>"
item,B,en_GB,http://tobyinkster.co.uk/blog/2003/08/31/dahl/,31/08/2003: Dahl,<p>A classic Indian lentil-based mild curry.</p>
item,B,en_GB,http://tobyinkster.co.uk/blog/2003/08/31/chicken-curry/,31/08/2003: Chicken Curry,<p>This is a korma-like chicken curry.</p>
item,B,en_GB,http://tobyinkster.co.uk/blog/2003/08/31/carbonara/,31/08/2003: Spaghetti alla Carbonara,"<p>Traditionally, Carbonara sauce includes raw egg, but that of course carries with it a risk of salmonela infection. My recipe instead uses white sauce as a substitute&#8230;</p>"
item,B,en_GB,http://tobyinkster.co.uk/blog/2003/08/31/thai-pork-curry/,31/08/2003: Thai Pork Curry,<p>Spicy Thai-style pork curry with a creamy coconut sauce.</p>
item,B,en_GB,http://tobyinkster.co.uk/blog/2003/08/31/nachos/,31/08/2003: Nachos,"<h2>Ingredients</h2>   <ul> <li><a href=""/blog/2003/08/31/chilli/"">Chilli con Carne</a> or vegitarian chilli</li> <li>300g tortilla chips</li> <li>150&#8211;200g grated medium chedder</li> <li>2 chopped green chilli peppers</li> <li>6 chopped spring onions</li> <li>6 chopped cherry tomatos</li> <li>3 tablespoons soured cream</li> <li>1 tablespoon chopped chives</li> <li>Fresh corriander, torn roughly</li> </ul>    <h3>Guacamole</h3>   <ul> <li>1 large avocado</li> <li>2 tablespoons of soured cream</li> <li>juice of half a lime (equivalent amount of lemon juice will do)</li> <li>one small tomato, chopped finely</li> <li>half a green chilli, deseeded and chopped finely</li> <li>quarter of a red onion, chopped finely</li> <li>salt</li> </ul>    <h2>Method</h2>  <p>Preheat an oven to 180&deg;C.</p>  <p>Cover the bottom of a large casserole dish with tortilla chips (about 120g worth). Sprinkle about 80g of grated cheese over the top. Now pour on the prepared chilli, while still hot. Layer the remaining tortilla chips and cheese over the top and place in the oven for about 10 minutes.</p>  <p>Mash the flesh of the avocado in a bowl using a fork. Stirin soured cream, lime juice, tomato, chilli,&#8230;</p>"
item,B,en_GB,http://tobyinkster.co.uk/blog/2003/08/31/chilaquiles/,31/08/2003: Chilaquiles,<p>Chilaquiles is a sloppy tortilla casserole.</p>
item,B,en_GB,http://tobyinkster.co.uk/blog/2003/08/31/empanadas/,31/08/2003: Empanadas,"<p>Empanadas are the Mexican equivalent of the Cornish Pasty. Fill with any flavoursome tex-mex-style filling, such as Chilli con Carne, Refried Beans, Corned Beef Hash or the potato filling below&#8230;</p>"
item,B,en_GB,http://tobyinkster.co.uk/blog/2003/08/31/chilli/,31/08/2003: Chilli con Carne,"<h2>Ingredients</h2>   <ul> <li>2, 3 or 4 (depending on how hot you like it!) chilli peppers, deseeded and chopped</li> <li>500g minced beef</li> <li>450g tin of chopped tomatos</li> <li>450g tin of red kidney beans or mixed beans, drained</li> <li>1 green pepper, chopped</li> <li>1 medium onion, chopped</li> <li>1 or 2 sticks of celery, chopped (optional)</li> <li>small handful of coursely chopped corriander</li> <li>Mexican spices</li> <li>gravy powder or cornflour</li> <li>oil</li> </ul>    <h3>Spice Blend</h3>  <p>OK&nbsp;&#8212; I have decided to reveal my tried-and-tested cajan/mexican spice blend exclusively on my website. You might want to make a big batch of this blend in advance. The quantities shown below will make too much spice blend for a normal sized batch of chilli!</p>  <p>Level one spices&nbsp;&#8212; use about three teaspoons of each:</p>   <ul> <li>cumin (seeds, toasted and roughly crushed; or powder)</li> <li>chilli (dried flakes, or powder)</li> <li>oregano (dried)</li> </ul>    <p>Level two spices&nbsp;&#8212; include about two teaspoons of each of these if you have them:</p>   <ul> <li>corriander (crushed seeds and/or dried leaves)</li> <li>garlic (dried powder, or crushed)<br> *&#8230;</li> </ul>  "
item,B,en_GB,http://tobyinkster.co.uk/blog/2003/08/31/red-pepper-stirfry/,31/08/2003: Red Pepper and Sweet Corn Sweet and Sour Stir-Fry,"====<br> <h2>Ingredients</h2>   <h3>Vegetables</h3>  <ul> <li>2 red peppers, chopped into long strips</li> <li>1 onion, chopped into thin rings or half-rings</li> <li>Baby sweet corn</li> <li>2 red chilli peppers, chopped</li> </ul>   <h3>Sweet and Sour Sauce</h3> <ul> <li>4 tablespoons water</li> <li>2.5 tablespoons sugar</li> <li>2 tablespoons vinegar</li> <li>1.5 tablespoons cornflour</li> <li>1.5 tablespoons soy sauce</li> <li>1.5 tablespoons tomato puree</li> <li>1 tablespoon orange juice</li> <li>1 tablespoon sherry or red wine</li> </ul>   <h3>To Garnish</h3>  <ul><li>a handful of fresh corriander, torn roughly</li></ul>   <h2>Method</h2>   <p class=""method"">  Mix all the ingerdients for the sweet and sour sauce in a cup until they form<br>  a smooth liquid.<br>  </p>   <p class=""method"">  Heat a little oil in a wok or large frying pan. When the oil is boiling, add the<br>  peppers, onion, corn and chilli. Let the vegetables fry for a few minutes. Give<br>  the sauce a quick stir again and then add it into the wok.&#8230;"
item,B,en_GB,http://tobyinkster.co.uk/blog/2003/04/27/grilled-lamb/,27/04/2003: Turkish-Style Grilled Lamb with Cous-Cous,"<p>Not really a Turkish meal, but my own creation in the Turkish style.</p>  <h2>Ingredients</h2>   <ul> <li>2 lamb leg steaks</li> <li>150g cous-cous</li> <li>300 mL vegetable stock, boiling</li> <li>1 tomato</li> <li>&#189; red onion</li> <li>3&#8211;4 spring onions</li> <li>juice of one lemon</li> <li>2 tbsp chopped fresh parsley</li> <li>1 tbsp olive oil</li> </ul>    <h3>Spice Mixture</h3>   <ul> <li>2 tsp cumin seeds or cumin powder</li> <li>1 tsp dried crushed chilli flakes or chilli powder</li> <li>1 tsp tumeric</li> <li>&#190; tsp powdered ginger or &#190; inch fresh ginger</li> <li>1&#8211;2 cloves garlic, chopped or crushed</li> <li>&#189; tsp crushed coriander seeds or coriander powder</li> <li>&#189; tsp powdered cinnamon</li> </ul>    <h2>Method</h2>  <p>Crush and mix the spices with a pestle and mortar. Add a 1 tbsp lemon juice to make a paste. Rub paste onto the lamb steaks. Grill or griddle for 5&#8211;10 minutes on each side, until nicely browned.</p>  <p>Meanwhile, finely chop the onion, tomato, spring onions and parsley. Heat the oil in a frying pan. Fry the red onion and spring onion for a couple of minutes. Add the tomato, parsley, cous-cous and stock and remove&#8230;</p>"
item,B,en_GB,http://tobyinkster.co.uk/blog/2003/04/27/hummous/,27/04/2003: Hummous,"<h2>Ingredients</h2>   <ul> <li>250g boiled (and cooled) chick peas</li> <li>75g olive oil</li> <li>50g lemon juice</li> <li>50g brine (this can be obtained from a tin of &#8220;cooked chickpeas in brine&#8221;! Alternatively, just mix some salt and water)</li> <li>50g Tahini (pulped roasted seseme seeds)</li> <li>1 small clove of garlic</li> </ul>    <h2>Method</h2>  <p>Blend all ingredients in an electric blender. Done.</p>  <h2>Variations</h2>  <p>Try adding a roasted red pepper, a little corriander and a little cumin. If you&#8217;re feeling dangerous, add a little chilli too.</p>"
item,B,en_GB,http://tobyinkster.co.uk/blog/2003/04/27/tabouli/,27/04/2003: Tabouli,"<p>This recipe is one I improvised, drawing on a bunch of different sources, notably <em>Closer</em> magazine.</p>  <h2>Ingredients</h2>   <ul> <li>200g bulgar wheat, or cous-cous if this is unavailable</li> <li>150g fresh parsley, finely chopped</li> <li>75g fresh mint, finely chopped</li> <li>2 tomatoes</li> <li>1.5 lemons</li> <li>1 red onion</li> <li>3&#8211;4 spring onions</li> <li>2 tablespoons of olive oil</li> <li>1 vegetable stock cube</li> <li>Salt and pepper</li> <li>a handful of pine nuts (optional)</li> </ul>    <h2>Method</h2>  <p>Soak the wheat in about 400mL of water, seasoned with a crumbled stock cube. It will need to soak for somewhere between 30 minutes and an hour, so use this opportunity to make some <a href=""/blog/2003/04/27/hummous/"">houmous</a>, falafels, minted lamb chops or whatever as an accompaniment.</p>  <p>Finely dice 1.5 tomatoes, cutting the other half tomato into wedges to use as a garnish. Finely dice the red onion, saving a few rings to use as a garnish. Cut &#188; of a lemon into wedges, again for a garnish and juice the rest. Chop the spring onions.</p>  <p>When the wheat is softened, drain off excess liquid and mix the chopped tomato, onion, spring onions, herbs, pine nuts, oil and lemon juice in. Season with salt and pepper. Allow at least ten minutes for the flavours to mingle before serving.</p>"