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A plain text archive of all my favourite food and drink recipes.

Home Page: https://jcallaghan.com/category/journal/food-drink/

recipes food cooking chef cook meal-plan track-recipes hosting-dinner-parties bbq cookbook

the-cookbook's Introduction

Welcome. I'm @jcallaghan a SharePoint & Office 365 Consultant by day and IoT Supernerd by night. I ❤ Home Automation and IoT.

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McDonalds fries

Ingredients

  • 4-5 large Maris Piper potatoes
  • Salt

Method

  1. Peel the potatoes and then remove any bad bits.
  2. Carefully chip the potatoes using a mandoline slicer.
  3. Place the fries in a bowl and run cold water through the bowl to remove the starch.
  4. Parboil the fries in a pan of cold water being careful to not overcook the potato at this stage.
  5. Remove from the boil and drain in a colander.
  6. Once drained place colander over the pan and place on low heat for a few minutes to dry the potatoes.
  7. Fry the potatoes at low heat for 2-3 minutes.
  8. Drain and allow to cool in the fridge or place in the freezer.
  9. Once ready remove them and sprinkle some sea salt over the potato.
  10. Finish by frying for a final time for 2-3 minutes or until golden.

Note

  • McDonald's use varieties such as Pentland Dell, Russet Burbank, Ivory Russet, Innovator and Shepody potatoes.
  • They say they simply wash, peel, cut and prepare the potatoes before cooking and cook them in a blend of sunflower and rapeseed oil.

Nando's style veggie bean wrap

Bean wrap

Chilli, cheese, bean, red pepper, chipotle chutney, tomato, mayo, soured cream, jalapeno peppers, smoked paprika, chilli and garlic powder, kidney beans, black beans, pinto beans spinach, red onion, coriander leaf

Ingredients (co op wrap carton)

  • 1 onion
  • 1 red pepper
  • 60 g Cheddar cheese
  • olive oil
  • 1 clove of garlic
  • 1 teaspoon chilli powder
  • 1 teaspoon tomato purée
  • 400 g tin of plum tomatoes
  • 400 g tin of red kidney beans
  • 4 large flour tortillas
  • 2 large handfuls of mixed salad leaves

Method (from Jamie)

Beans are magical little things and massively underrated. I’m showing them some love by pairing them with exciting Mexican flavours. Baked in a tortilla with veg and cheese until golden on the outside, but oozy on the inside, it’s a real texture extravaganza. Beans are an amazing veggie source of protein and are packed with fibre, which will keep you nice and full. They also count as one of your 5-a-day, so this recipe clocks up up two of your 5-a-day! Use any leftover beans and tomatoes to make some homemade baked beans – add a pinch of paprika for a smoky kick.

  1. Preheat the oven to 180°C/350°F/ gas 4. Peel and finely slice the onion, then deseed and slice up the pepper. Coarsely grate the cheese.
  2. Heat a little oil in a frying pan over medium-low heat and gently fry the onion for 10 minutes, or until softened.
  3. Peel and crush the garlic, then add to the pan along with the chilli powder.
    Add the tomato purée and the tomatoes, breaking them up with a spoon as you go, then drain and add the kidney beans.
  4. Cook for 10 minutes, or until slightly reduced, then season to taste with sea salt and black pepper.
  5. In a separate pan, fry the pepper in a little oil until starting to soften, then set aside.
  6. Divide the filling mixture in half, then blitz one half with a stick blender to form a bean paste – if you don’t have a stick blender, mash with a potato masher.
    Spread the tortillas with the warm bean paste, then add a serving spoon of the filling and sprinkle with cheese. Roll up the tortillas and place them on greased baking tins.
    Bake for 5 to 10 minutes, or until golden and warmed through.
  7. Dress the salad leaves in a little oil and vinegar, then serve alongside your bean wraps.

https://www.jamieoliver.com/recipes/vegetables-recipes/cool-mexican-bean-wraps/

Creamy smoked salmon pasta

Smoked salmon, one of my favourite fishes. Apparently my SO thinks I perfected this recipe. Possibly thanks to my brother, who after speaking with during cooking the recipe suggested I add a couple of teaspoons of whole grain mustard.

  • Serves: 2
  • Prep Time: 5 minutes
  • Cook Time: 15 minutes
  • Total Time: 20 minutes

Ingredients

  • 2 smoked salmon fillets
  • 2 shallots, finely chopped
  • 2 garlic cloves, crushed
  • 250g farfalle pasta
  • 100ml double cream
  • 2 tsp whole grain mustard
  • Fresh chives, finely chopped, for garnish
  • Fresh parsley, finely chopped, for garnish
  • Seasoning, to taste

Method

  1. Cook the pasta as per the packets instructions.
  2. Cook the salmon fillets skin down until crispy.
  3. In the same pan fry of the shallot and garlic.
  4. Add two teaspoons of mustard.
  5. Mix in the cream and flake up the salmon.
  6. Use a spaghetti spatula to drain the pasta before gradually adding some of the water from the pan to the salmon.
  7. Mix the pasta with the salmon and sauce.
  8. If it looks a little dry add some more of the pasta water.
  9. Serve with freshly chopped parsley and a sprinkle of sea salt.

Notes

  1. This recipe is also known as Farfalle al salmone.

Pictures

image

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Reference

Steak

1 hr / 1 day salt
sous vide vs bake and sear

Italian onion flat bread focaccia

This inspired when a friend kindly allowed us to stay with them in Sori, Italy. In the morning we would visit a bakery called Panificio Caligine Giovanna and local greengrocers and get some fresh fruit and the most incredible onion focaccia. We would climb a few hundred steps and have breakfast on her balcony which had stunning views the town and coast.

My daughter and I were going back through some pictures and she remembered it so I said I would attempt to make it. Wish me luck!

image

image

image

image

Thai green curry

I remember the first time I had a prawn Thai green curry like it was yesterday. With this recipe, I'm instantly taken back to the The Wrestlers on Newmarket Road in Cambridge. A team of us from the IT department at Marshall Aerospace regularly visited there for lunch at least once a month! For me, I'm reminded of the intensity of the curry paste and chilli's, the sweetness and smoothness of the coconut milk, the stickiness of the rice served separately in a bowl and the aubergine that has stuck with me since. They also provided chilli prawn crackers with the dish, which were delicious.

Thai green curry from the Wrestlers, Newmarket Road, Cambridge

Among the countless recipes I've tried, this is the one I default to each time I cook a Thai green curry. I like it hot, but you can make it as hot or mild as you like. Some like it with prawns while others like it with chicken. This recipe and my katsu curry recipe inspired me to track down a utensil that I have seen used in restaurants like Wagamama, among others, to mould the sticky rice when served. After much research, I finally found the name of the utensil. It is known as a Shimotori (Omurice) rice mould, and I brought one from Global Kitchen Japan. This adds a lovely touch when serving the dish.

  • Serves: 4
  • Prep Time: 10 minutes
  • Cook Time: 30 minutes
  • Total Time: 40 minutes

Ingredients

  • 2 tbsp sesame oil
  • 1 tbsp green curry paste
  • 2 tbsp fish sauce
  • 1 can coconut milk
  • 4 kaffir lime leaves
  • 1 tbsp palm sugar
  • Red chillies to taste
  • 1 lime, juice of
  • 8 Thai basil leaves
  • 1 small can of bamboo shoots drained
  • Fresh lemongrass sticks, finely chopped
  • 600g king prawns, shelled, optional depending on prawn or chicken variation
  • 2 chicken breasts or thighs, optional depending on prawn or chicken variation
  • Sliced aubergine
  • 150g sticky rice, 75g of rice per person
  • Prawn crackers, to serve

Method

  1. Heat the oils in a large heavy bottom pan and stir in the curry paste for 1-2 minutes. Careful the heat is not too hot that it burns the curry paste.
  2. Add the coconut milk, lime leaves, palm sugar, fish sauce, lime juice, zest and simmer for 10-15 minutes. This is the points where you can add more green curry paste or coconut milk depending on your preference. If I add more of both I often add a little more palm sugar and lime.
  3. Complete the sauce by adding the chilli's, aubergine and bamboo shoots.
  4. Boil water and add sticky rice following the cooking instructions on the packet.
  5. In a separate pan, cook the prawns or chicken breast (diced).
  6. Throw in the torn Thai basil leaves and stir.
  7. Serve the sticky rice (separately or using the Shimotori mould) before placing the prawn or chicken over the rice or in a bowl.
  8. Pour the curry over the prawn or chicken.

Pictures

TBC

Reference

Chorizo pasta bake

https://www.goodtoknow.co.uk/recipes/tomato-and-chorizo-pasta-bake

Ingredients

  • 1 750g jar Bolognese sauce
  • 1 tbsp olive oil
  • 350g chorizo sausage, sliced or diced
  • 12 pitted black olives
  • 4 sun-dried tomatoes, chopped
  • 6 tbsp dry white wine
  • 2 tbsp freshly chopped oregano
  • 1 tbsp freshly chopped parsley
  • 400g rigatoni or penne pasta
  • 1 x 150g packet mozzarella cheese, drained and diced finely
  • 40g fresh Parmesan cheese, grated
  • Garnish with freshly chopped flat-leaf parsley

Method

  • Heat the oil in a frying pan adding the chorizo and fry for 4-5 minutes on a medium heat or until cooked through and lightly crispy.
  • Stir in the olives, sun-dried tomatoes, white wine and Bolognese sauce – season to taste. Cook the sauce for about 15 mins or until thick.
  • In the meantime, cook the pasta as directed on the packet until al dente. Drain the pasta well and stir into the tomato sauce.
  • Preheat your grill. Spoon the mixture into a heat-proof dish. Sprinkle over the cheese and grill until golden brown and piping hot. Garnish with freshly chopped flat-leaf parsley.

Crab pasta salad or sandwich filler

This has got to be one of my most favourite sandwich fillers and one I've made from a child. I can't recall a time when I've made this and I've not had a cheeky nibble of crab as I'm removing their plastic wrappers. The first bite of this in a fresh barm or bread always reaffirms how much I love this as a sandwich filler.

I only recently tried it as a pasta salad mix and I have to say I was surprised how much I really enjoyed it.

Ingredients

Dice the following ingredients and mix them together in a bowl.

  • Cucumber
  • Gherkins
  • Pomodoro tomatoes
  • Crabsticks
  • Salt and pepper to taste
  • Mayonnaise (alternatively yoghurt or cream cheese)
  • Chives

For the pasta salad

  • Cook Farfalle pasta until it is al-dente and drain. Mix with olive oil to prevent pasta from sticking.
  • Allow the pasta to cool before mixing in with the crab mix.

For the sandwich filler

  • Fresh soft white bread or barm rolls/baps buttered
  • Optional, thinly sliced romaine lettuce
  • Optional, sliced avocado

image

Spinach and feta filo parcels

Ingredients

For the filo parcels

  • Spinach, washed
  • 2 spring onions, washed and finely chopped
  • 1 tbsp dill, chopped
  • 3 sundried tomatoes, finely chopped
  • Feta cheese, crumbled
  • 4 sheets filo pastry, chopped into 20 squares of roughly 12 x 12 cm
  • Olive oil for brushing
  • Seasoning, to taste

For the tzatziki

  • Greek yogurt
  • Garlic, minced
  • 1 tsp dill, chopped
  • 2 squeezes lemon juice
  • Salt & pepper to taste
  • Olive oil optional - to garnish

Method

  1. Preheat the oven to 200C/390F.
  2. Wilt the spinach in a pan, then squeeze out the water with your hands and place in a medium bowl.
  3. Add the spring onions (scallions), dill, tomatoes and cheese and set aside.
  4. Lay a pastry square on a board or clean work surface and brush with a little oil. Lay another square over the top but with the corners crossing the sides of the first square (see picture above) and brush with a little more oil.
  5. Place about a heaped teaspoon of spinach and feta mixture in the centre of the pastry squares and gather up the sides so that they meet in the middle. Press them together to seal your parcel.
  6. Place on a baking tray, then repeat until you have made all the parcels. Brush the tops with a little more oil, then bake for 12 to 15 minutes or until the parcels are golden and crispy.
  7. Meanwhile, make the tzatziki sauce by combining all the main ingredients, then drizzle with a little olive oil if you like.
  8. Serve the parcels warm with the tzatziki.

Lamb Koftas recipe

Ingredients

Koftas

  • Lean lamb mince
  • Crushed garlic
  • Chillis
  • cumin
  • 1 small bunch fresh coriander, finely chopped
  • 1 small bunch fresh parsley, finely chopped
  • salt and pepper
  • ½ tsp turmeric powder
  • ½ tsp garam masala
  • lemon juice

Salad

  • 1 medium red onion, thinly sliced
  • Rocket leaves
  • Mint, roughly chopped
  • Feta cheese, crumbled
  • Tomato chopped

Method

Serve with warm pittas or wraps and tzatziki sauce #263

Beef cannelloni

Ingredients

  • Olive oil
  • 1 large onion, finely chopped
  • 2 garlic cloves, finely chopped
  • 1 tbsp tomato purée
  • 500g beef mince
  • 2 tbsp dried parsley, plus extra for topping
  • 1 tsp dried oregano
  • 1 tin chopped tomatoes
  • Seasoning to taste
  • Pinch chilli flakes
  • Parmesan, for topping
  • 250g organic dried lasagne sheets, softened for 5 minutes in boiling water
  • Cannelloni pasta
  • Plus Béchamel sauce #112

Method

  1. Preheat the oven to 180°C.
  2. Cook off the onion and garlic in some olive oil.
  3. Add the minced beef and continue to stir until the meat is nearly brown.
  4. Add the chilli, tomato purée and herbs.
  5. Add the chopped tomatoes and simmer for 10 minutes.
  6. Season to taste and set aside.
  7. Make the béchamel sauce #112
  8. Fill the cannelloni pasta and place in a baking dish.
  9. Top with some cheddar cheese.
  10. Gently pour over the béchamel sauce and sprinkle with some Parmesan.
  11. Bake for 25 minutes until golden and cripsy.

Related: #112

Beef Stroganoff

  • Serves: 4 servings
  • Prep Time: 10 minutes
  • Cook Time: 35 minutes
  • Total Time: 45 minutes

Ingredients

  • 1 tbsp olive oil
  • 1 onion, sliced
  • 1 garlic clove, crushed
  • 1 tbsp butter
  • 250g mushrooms, sliced
  • 1 tbsp plain flour
  • 500g fillet steak, sliced
  • 150g crème fraîche
  • 1 tsp English mustard
  • 100ml beef stock
  • Fresh parsley, chopped

Method

  1. Heat 1 tbsp olive oil in a non-stick frying pan then add 1 sliced onion and cook on a medium heat until completely softened, around 15 mins, adding a little splash of water if it starts to stick.
  2. Crush in 1 garlic clove and cook for 2-3 mins more, then add 1 tbsp butter.
  3. Once the butter is foaming a little, add 250g sliced mushrooms and cook for around 5 mins until completely softened.
  4. Season everything well, then tip onto a plate.
  5. Tip 1 tbsp plain flour into a bowl with a big pinch of salt and pepper, then toss 500g sliced fillet steak in the seasoned flour.
  6. Add the steak pieces to the pan, splashing in a little oil if the pan looks dry, and fry for 3-4 mins, until well coloured.
  7. Tip the onions and mushrooms back into the pan. Whisk 150g crème fraîche, 1 tsp English mustard and 100ml beef stock together, then stir into the pan.
  8. Cook over a medium heat for around 5 mins.
  9. Scatter with some chopped parsley, and serve with pappardelle or rice.

Pictures

image

Reference

Madeleines

Ingredients

  • 2 free-range eggs
  • 100g/3½oz caster sugar
  • 100g/3½oz plain flour, plus extra for dusting
  • 1 lemon, juice and zest
  • ¾ tsp baking powder
  • 100g/3½oz butter, melted and cooled slightly, plus extra for greasing

Method

  1. Preheat the oven to 200C/400F/Gas 6. Brush the madeleine tray with melted butter then shake in a little flour to coat, tapping out the excess.
  2. Whisk together the eggs and the sugar in a bowl until frothy. Lightly whisk in the remaining ingredients. Leave to stand for 20 minutes before carefully pouring into the prepared madeleine tray.
  3. Bake for 8-10 minutes, or until the mixture has risen a little in the middle and is fully cooked through. Transfer the madeleines to a wire rack and leave for a few minutes to cool slightly. These are best eaten within an hour of cooking.

https://www.bbc.co.uk/food/recipes/

Spicy lamb & feta skewers with Greek brown rice salad

Ingredients

https://www.bbcgoodfood.com/recipe/spicy-lamb-feta-skewers-greek-brown-rice-salad

  • 300g brown basmati rice
  • 500g lamb mince
  • 1 tbsp harissa
  • 50g feta cheese
  • 1 large red onion, ½ thinly sliced, ½ grated
  • large handful parsley, roughly chopped
  • large handful mint, roughly chopped
  • 85g pitted black kalamata olive, quartered
  • 1 cucumber, diced
  • 300g cherry tomato, halved
  • 1 tbsp olive oil
  • juice 1 lemon

Method

  • Soak 12 wooden skewers in water for 30 mins. Cook the rice following pack instructions, then rinse under cold water and drain thoroughly.
  • Heat the grill. Mix the mince with the harissa, feta, grated onion and seasoning. Form into 12 sausage shapes and thread onto the skewers. Lay on a non-stick baking tray and grill for 6-8 mins, turning until cooked through and slightly browned.
  • Mix the brown rice with the remaining ingredients and some seasoning. Serve alongside the hot skewers.

Red pepper dip

Ingredients

  • 3 red peppers, chopped
  • 1 shallot onion, chopped
  • 3 garlic cloves, crushed
  • 2 tbsp tomato purée
  • 1 x 400g can tomatoes
  • 1 tbsp crushed chillies
  • 2 tbsp chipotle chilli flakes
  • 2 tbsp smoked paprika
  • 2 tbsp dried basil
  • 3 garlic cloves, crushed
  • Seasoning, to taste

Method

  1. Smoke off some red peppers over a flame until they're burnt or roast them for 30 mins.
  2. Remove the centre of the red peppers along with the seeds and dice.
  3. Cook-off the peppers with the tomato puree and shallot onions.
  4. Add the dried basil, chilli seeds, smoked paprika, garlic and season with salt and pepper and simmer for 2-3 minutes.
  5. Add the can of tomatoes and simmer for a further 10 minutes.
  6. Remove from the heat and carefully blend to a smooth puree with a hand blender.
  7. Allow to cool, transfer suitable bowl and cover before refrigerating.
  8. Serve cold with hot baked pita bread.

Related

Grilled Caesar Salad Flatbread

Ingredients

  • 1 garlic cloves, finely chopped
  • 1 lemon, zest
  • 1 tsp Dijon mustard
  • ½ tsp Worcestershire sauce
  • 1 anchovy, finely chopped
  • 2 tbsp Olive oil
  • 56g Parmesan cheese, grated (plus more for serving)
  • 450g pizza dough, thawed if frozen
  • 450g chicken breasts, skinless and boneless
  • 1 romaine lettuce, torn into small pieces
  • Seasoning, to taste

Potato salad

Ingredients

  • 500g new potatoes (Jersey Royal or Cornish)
  • 3 gherkin, chopped and diced finely
  • 4 spring onions, chopped
  • 4 tbsp fresh parsley, chopped
  • 1 tbsp fresh chives, chopped
  • 6 tbsp Greek yoghurt
  • 2 tsp paprika
  • 2 garlic cloves, crushed
  • 1 tbsp garlic powder
  • 1 tbsp wholegrain mustard
  • 6 tbsp mayonnaise

BBQ chicken kebabs

Ingredients

  • Chicken breast, diced
  • Red and white onion, quartered and separated
  • Courgette, medium slice
  • 2 peppers (red and green), chopped into chunks
  • 2 tbsp Sesame seeds

Marinade

  • 50 ml sesame oil
  • 100 ml teriyaki sauce or Yakisoba sauce
  • 4 tbsp soy sauce
  • 1 tbsp garlic powder
  • 1 tbsp coarse black pepper
  • 1 tbsp sea salt

Method

  1. Chopped and dice the vegetables and chicken
  2. Mix the ingredients for the marinate
  3. Thoroughly mix the vegetables and chicken into the marinade
  4. Cover and rest in the fridge overnight
  5. Warm BBQ to reach a high-temperature
  6. Combine the ingredients onto a kebab skewer ensuring each piece of chicken is divided with a piece of vegetable. This helps keeps the chicken moist.
  7. Add the skewers to the BBQ and lower the heat. Cook slowly for 10-20 minutes. Raise the temperature towards the end to add a slight caramelisation to the vegetables.

Beef and broccoli stir-fry

  • Serves: 2
  • Prep Time: 10 minutes
  • Cook Time: 15 minutes
  • Total Time: 25 minutes

Ingredients

For the marinade

  • 1 tsp cornflour
  • ¼ tsp baking soda
  • 3 tbsp soy sauce
  • 1 tsp vegetable oil
  • 2 Sirloin steak, trimmed of fat and sliced thin against the grain

For the sauce

  • 3 tbsp soy sauce
  • 110ml oyster sauce
  • 110ml chicken stock
  • 1 tsp sesame oil
  • 2 tbsp light brown sugar
  • 2 tsp cornflour

For the stir fry

  • 3 tbsp vegetable oil
  • 3 onions, cut into wedges
  • 300g broccoli florets
  • 1 medium carrot, peeled and cut into match sticks
  • 3 garlic cloves, minced
  • 1 tbsp ginger, grated
  • ¼ tsp crushed chillies
  • Spring onions, sliced, for garnish
  • 1 tsp sesame seeds, toasted, for garnish
  • Basmati rice

Method

To prepare the marinade

  1. In a medium bowl combine 1 teaspoon corn flour, baking soda, 3 tablespoons soy sauce and 1 teaspoon vegetable oil. Add the sliced steak and toss to coat. Cover and set aside for at least 30 minutes or up to 4 hours, stored in the refrigerator.

To prepare the sauce

  1. Combine all the sauce ingredients and whisk until blended. Set aside.

To prepare the stir-fry

  1. Heat 1 tablespoon vegetable oil in a large skillet or wok over medium-high heat until shimmering. Add half the beef in a single layer, if possible, and cook until browned on one side and crisp around the edges. Turn the beef slices and continue cooking for about 2 minutes more, or until no longer pink. Remove to a plate and keep warm. Repeat with another tablespoon of oil and more sliced beef until all meat is browned.
  2. Add 1 tablespoon of oil into the now-empty pan. Add the onion, carrots and broccoli and stir fry for 4-5 minutes. Reduce the heat to medium and add the garlic, ginger and crushed red pepper flakes. Sauté, stirring constantly until the garlic is fragrant, about 1 minute.
  3. Return the cooked beef to the skillet, along with any accumulated juices. Whisk the sauce mixture again to blend then add to the skillet. Cook, stirring frequently, until the sauce thickens, about 3 to 5 minutes.
  4. Remove from the heat and serve over hot cooked rice, garnished with sliced scallions and toasted sesame seeds.

Notes

  1. When adding the marinade as it heats it will thicken. If it becomes too thick add more water to reduce the thickness.

Pictures

image

Sushi

My favourite sushi

Hoso Maki / Roll

  • #119
  • #120
  • #123 - prawn, crab, salmon, spring onion
  • Soho - crab, avocado, prawn, smoked salmon
  • Seattle - cucumber, avocado, raw salmon, smoked salmon
  • Salmon, avocado
  • Seattle roll - cucumber, avocado, raw salmon, and masago or tobiko (https://en.wikipedia.org/wiki/Seattle_roll)
  • #622
  • Alaska Roll - Smoked Salmon (Smoked), Avacado, Crab
  • #341 - seared beef, prawn, avacodo

Uramaki (inside-out roll)

  • #122 - Black sesame seeds, white sesame seeds toasted - crab, avocado, cucumber

Nigiri #121

  • Raw salmon
  • Crayfish tails
  • Raw tuna

Maki

Futo Maki (wide roll)
Chu Maki (medium roll)
Hoso Maki (skinny roll)
Ura Maki (inverted or inside-out roll)
Temaki (hand roll)

Ingredients for my favourites

  • Spring Onion
  • Cucumber
  • Avocado
  • Crab sticks
  • Raw salmon filet
  • Raw tuna filet
  • Black and white sesame seeds
  • Smoked salmon

My sushi stuff

  • Bamboo serving plates
  • Bamboo dip bowls
  • Rolling matts
  • Nori sheets
  • Sesame seeds
  • Wasabi paste
  • Rice wine
  • Sushi rice seasoning rice vinegar
  • Sushi rice vinegar
  • Sushi rice
  • Sushi rice bowl

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