BY JOHN MACNAB This is the first in a series of recipes using fox meat as the main ingredient. Inflation is rising, energy and food prices are going up and people are looking for cheaper alternatives to butcher meat. What better than the ready supply of free meat available from our burgeoning urban fox population? Each recipe will provide a different way of obtaining your … Continue reading Fox Stew: A Recipe for Urban Fox Lovers
BY RUCHIRA GHOSH Ingredients: Crabs, ( 500 gm) cut into pieces 2 Potatoes, cut into halves Onion paste 1 teaspoon Garlic paste 1-1/2 teaspoon Ginger paste 1-1/2 teaspoon Turmeric powder 1 teaspoon Red chili powder 1 tsp Cumin powder 1-1/2 teaspoon Coriander powder Salt , as per taste 1/2 teaspoon Sugar 2 tbsps tomato puree 2 Green chilies 2 Cardamom pods 2 Cloves 1/2 inch Cinnamon stick 1/2 tsp Garam masala powder 3 tbsp Mustard oil Method: Clean the crabs with … Continue reading Crab Curry
BY RUCHIRA GHOSH For spice powder: Cinnamon – 1 inch 2 sticks Green Cardamon – 3 pieces Cloves – 1/2 teaspoon Whole black pepper – 1/2 teaspoon Whole fenugreek – 1/2 teaspoon Whole coriander – 1/2 teaspoon Whole cumin – 1 teaspoon For the curry: Duck – 1.5 kg boneless and skinned Plain yogurt – 1/2 cup Ginger paste – 2 teaspoon Garlic paste – 2 teaspoon Cumin paste – 1 teaspoon Coriander powder – … Continue reading Delectable Duck Curry
BY NICK PEARCE Last Friday the Independent noted how a London food bank has been criticised for refusing to accept a donation of ‘Brexit biscuits’ because they would be ‘too political’, in a move which ‘some would no doubt argue takes the biscuit’. Political Confectioneries (conveniently shortened to ‘PC’) are behind the snack, which comes wrapped in a copy of Article 50 of the Lisbon … Continue reading Taking the Brexit Biscuit
Ingredients: 175g fresh cranberries (or frozen, thawed) 1 tbsp icing sugar 2 tbsp cranberry sauce or jelly 300g self-raising flour , plus extra for dusting 140g dried suet 85g caster sugar finely grated zest 1 orange 175-200ml milk custard , to serve Instructions: To make the filling, warm the cranberries and icing sugar together in a saucepan until the fruits begin to soften. Increase the … Continue reading Steamed Cranberry Roly-Poly
Ingredients: 300g leftover dried fruit , like raisins, sultanas, currants 2 eating apples or pears, cored and grated 50g demerara sugar , plus a little extra to decorate 100g leftover marzipan , grated ½ tsp ground cloves 1 tsp ground cinnamon 500g block puff pastry little flour , for rolling 1 egg , beaten Instructions: STEP 1 Mix the dried fruit, grated apple or … Continue reading Marzipan Eccles Tarts
Ingredients: For the crust 250g light digestive biscuit 100g cornflake 85g butter , melted 140g caster sugar For the filling 1 large egg , plus 4 large egg yolks 397g can light condensed milk zest and juice 3 lemons zest and juice 2 oranges For the topping 150ml pot extra-thick double cream 100g 0% fat Greek yogurt 4 tbsp icing sugar more lemon and orange … Continue reading St Clement’s Pie
Ingredients: Stout Ice Cream 2 cups (a cup is 236.588 ml) heavy cream 6 egg yolks 1/2 cup (a cup is 128 g / 4.5 oz) sugar 1 teaspoon vanilla extract 1/2 teaspoon sea salt 12 ounces stout beer Bittersweet Hot Fudge 3 ounces bittersweet chocolate (70 percent cacao), rough chopped 1/4 cup heavy whipping cream 3 tablespoons light corn syrup pinch sea salt Instructions: … Continue reading Stout Ice Cream
BY RUCHIRA GHOSH Ingredients: 750 gm mutton/lamb/goat’s meat 3 medium onions 1 1/2 spoons Meat masala 3 bay leaves 5 cloves 1 tsp sugar 3 medium potatoes halved 1 tsp garam masala powder Black pepper 4 green cardamoms 1/2-inch cinnamon stick 3/4 cup mustard oil For the Sauce: 8 garlic cloves 2 tsp turmeric powder. 1 1/2 teaspoon coriander powder 4 tablespoon yogurt (curd) 1 … Continue reading Mutton Masala
BY RUCHIRA GHOSH Ingredients: For the dumplings 1 cup besan / gram flour ½ tsp coriander seeds, crushed ¼ tsp carom seeds/bishop’s weed ¼ tsp turmeric ¼ tsp red chilli powder A pinch of asafoetida ¼ tsp salt 2 tbsp ghee / clarified butter 2 tbsp curd / yogurt Water For the gravy 2 tbsp oil 1 tsp cumin seeds 1 tsp dry fenugreek leaves 1 bay leaf ½ tsp fennel seeds A pinch of asafoetida 1 onion, finely chopped 1 tsp ginger garlic paste ¼ tsp turmeric 1 tsp red chilli powder ½ tsp coriander powder ¼ tsp cumin powder … Continue reading Gatte Curry & Dumplings
Ingredients: For the rhubarb syrup: 85g caster sugar 300g chopped rhubarb For the cocktail: 100ml vodka 100ml rhubarb syrup (see above) 1 length rhubarb 30ml advocaat 75ml lemonade Instructions: To make the rhubarb syrup, put the caster sugar in a saucepan with 75ml water. Heat very gently, so the sugar disappears but the water doesn’t bubble. Tip in the chopped rhubarb, cover with a … Continue reading Rhubarb & Custard Cocktail
Ingredients: 750g/1lb 10oz lean beef mince 175g/6oz pork sausage meat 1 egg, beaten 1 medium onion, finely chopped 1 clove garlic, crushed 1 tablespoon sage leaves, chopped 1 tablespoon mustard 1 heaped tablespoon tomato purée 110g/4oz fresh breadcrumbs ½ tsp paprika salt and freshly ground black pepper Method: Heat the oven to 180C/350F/Gas4. Place all the ingredients in a large mixing bowl and mix … Continue reading Meatloaf Recipe
Ingredients: ½ a fresh lime plus an extra slice for garnish 15ml rose syrup 10 mint leaves plus extra for garnish 35 ml London dry gin 50 ml rosé wine Ice 50 ml soda water Method: Cut the halved lime into wedges, place them in a cocktail shaker with the rose syrup, and muddle to release the lime juice. Add the mint leaves and gently … Continue reading Rosé Mojito
Ingredients: 300g Short crust pastry (ready made) 8 Shallots 40 g Butter 500 g Shoulder steak, trimmed and cut into 2cm cubes (or larger) 25 g Plain four, seasoned with salt and pepper and a tablespoon of paprika 1 tbsp Sunflower oil 100 g Pancetta, diced 200 g Button mushrooms, halved 200 ml Red wine 200 ml Beef stock 2 tbsp Chopped fresh parsley 1 … Continue reading Shallot, Steak & Mushroom Pie
Ingredients: 170g golden caster sugar 170g butter, softened 3 large eggs ½ tsp vanilla extract 170g self-raising flour 45g ground almonds 4 tbsp milk 4 tsp caraway seeds 1 tbsp demerara sugar 1 tbsp flaked almonds Method: Heat oven to 190C/170C fan/gas 5. Line a 2lb/900g loaf tin with baking parchment. Beat the caster sugar and butter using an electric whisk or wooden spoon. Whisk … Continue reading Caraway Seed Loaf Cake
Ingredients: Makes 1 loaf 1 large onion, chopped or thinly sliced 2 tbsp olive oil salt 500g strong flour 1 tsp salt 25 g fresh yeast 1 bunch spring onion leaves, finely chopped 320 ml warm water Rosemary (optional) Method: In a frying pan heat oil over medium heat. Cook onion until soft and caramelised. Season with salt and set aside to cool. In a … Continue reading Onion Bread
Ingredients: 1/2 orange peeled and de-segmented 2 carrots washed, peeled and chopped 1 cup water 1 apple cored and chopped 1 cup ice (optional) Method: Place all ingredients in a blender. Blend until smooth. Enjoy immediately! Continue reading Vit C Booster Smoothie
Ingredients: 4 large egg yolks 70g granulated sugar, plus more for brûlée topping 60ml passion fruit juice (from 4-5 fresh passion fruit) or concentrate 480ml heavy double cream Method: Preheat oven to Gas 3 / 165C /325F Arrange five 6 oz / 3.5inch ramekins (or equivalent) in a baking pan. Bring a pot of water to a gentle boil (this will be used for the … Continue reading Passion Fruit Créme Brûlée
Ingredients: 6 big shell-on oysters 3 cloves garlic, finely chopped paprika and cayenne pepper 2 tablespoons salted butter, melted lemon wedges, (optional) Method: Shuck the oysters and set aside. Top the oysters with the chopped garlic, paprika and cayenne pepper. Add some melted butter in each oyster. Place under the grill for about 5-8 minutes or until they are cooked. Serve immediately with a squeeze … Continue reading Paprika Grilled Oysters
Ingredients: 250g of white chocolate 250g of butter 150g of dried cranberries 100g of plain flour 1 tsp baking powder 280g of caster sugar 5 eggs Method: Roughly chop the chocolate and butter and add to a heatproof bowl. Line a baking tray (30cm x 20cm x 4cm) with parchment paper and preheat the oven to 200°C/gas mark 6. Slowly melt the chocolate and butter … Continue reading Cranberry Blondies
