My recipes.

georgie porgie · Jun 4, 2015

Moroccan pork stew.

10308110_1103388556343303_8805687452814966519_n.jp

georgie porgie
Jun 4, 2015

Ingredients.

1lb diced pork
1 onion, chopped
1 tablespoon olive oil
1 teaspoon ground cinnamon
1 teaspoon paprika
1 tablespoon chopped preserved lemon
2 cloves garlic chopped
1 can chopped tomatoes
salt and pepper

Method.

fry onion in olive oil till soft, add garlic and cook for a couple of minutes, add pork and cook for 5-10 minutes.
Add spices and preserved lemon. cook for a further 2-3 minutes.
and tomatoes and half a can of water, turn heat to low and cook till meat is tender. Adjust seasoning to taste.

Enjoy with couscous and pitta bread.

georgie porgie · Jun 4, 2015

SEEDED BREAD

10896835_1057651944250298_4924135274659211801_n.jp

georgie porgie
Jun 4, 2015

INGREDIENTS

500g strong white flour
2x7g sachets of dried yeast
2 teaspoons sugar
1 teaspoon salt
1 handful of mixed seeds or any of your choice
I like to add a tablespoon of chia seed too
300 ml tepid water (200 ml cold and 100 ml boiling is just right)
2 tablespoons olive oil

METHOD

combine all ingredients and knead until it stops being sticky and starts to get stretchy, don't worry if it seems too dry at first it will come together.
set aside in a bowl covered with a clean tea towel until it has doubled in size.
Empty on to floured work surface and give one last knead then shape into an oval and put on baking sheet and cover again until it rises and cross hatch with a sharp knife, brush with water and put into a hot oven, gas 7, 425°f, 218°c. for about 35 minutes, at this stage it should sound hollow when tapped underneath.
Put on cooling rack until cool and enjoy, if you can resist the wait that is.

georgie porgie · Jun 4, 2015

STICKY BOURBON CHICKEN WITH RICE

1981995_857080997640728_754794018_n.jpg?oh=1ecccb3

georgie porgie
Jun 4, 2015

INGREDIENTS

1½ lbs. chicken thighs (I used boneless skinless – delish!)
½ cup low sodium soy sauce
¼ cup oil
¼ cup vinegar
¼ cup bourbon
¼ cup brown sugar
1 tablespoon crushed or sliced ginger (fresh, not dried)
4 cloves crushed garlic
4-5 green onions, cut into thirds or sliced
1 cup uncooked basmati rice
METHOD

THE NIGHT BEFORE: Combine the soy sauce, oil, vinegar, bourbon, and brown sugar in a bowl. Whisk until combined. Place the chicken in a baking dish with lid and pour the sauce over the chicken. Toss in the ginger, garlic, and half of the green onions. Cover and marinate overnight (or for as many hours as you have before baking).
THE DAY OF: Preheat the oven to 350 degrees. Uncover the chicken and bake for 45 minutes, basting the chicken with the sauce periodically and/or turning the pieces upside down to get them baking in the sauce on both sides. Cook the rice according to package directions.
When the chicken is done, turn the oven temperature to broil and bake for an additional 5-10 minutes to get a nice, browned exterior on the chicken. Remove and serve whole or cut, with extra sauce and scallions, over the rice.

georgie porgie · Jun 4, 2015

Italian pumpkin soup.

1378753_766759400006222_1378336718_n.jpg?oh=5bb036

georgie porgie
Jun 4, 2015

Ingredients

1 Sugar Pumpkin or Butternut Squash (about 2 pounds)
1/3 C Extra-virgin Olive Oil
4 Tablespoons (1/2 stick) butter
1 Large Onion, finely chopped
Salt
6-8 Cups Vegetable Broth
1 Cup Heavy Cream
1/3 Cup Amaretto, such as Disaronno
1/3 Cup crushed amaretti cookies (without sugar on top)

Method.

Preheat the oven to 450° and set a rack in the middle rack. Line a baking sheet with aluminum foil, grease it, and set aside.

Peel the pumpkin or squash and cut it into small (about 1-inch) pieces. Remove and discard the seeds. Spread the pieces on the baking sheet in a single layer and roast, stirring once, for 10 to 20 minutes, or until almost tender.

Meanwhile, heat the olive oil and butter in a large pot over medium heat. Add the onion and a pinch of salt and cook, stirring frequently, for about 7 minutes, or until totally wilted.

Add the pumpkin or squash and 4 cups of the vegetable broth to the onion mixture. Simmer over medium heat until the pumpkin or squash is completely soft, 15 to 20 minutes. Reduce the heat to low and stir in the cream, amaretto, and amaretti. Remove from the heat and let cool for 15 minutes.

Transfer the soup to food processor and puree. Return to the pot and stir in 2 cups broth, or more to taste. Taste and add a bit more salt, if desired.

gary s · Jun 4, 2015

Man, that all looks good Great job and recipes

Gary

georgie porgie · Jun 4, 2015

Roasted Pumpkin seed.

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georgie porgie
Jun 4, 2015

Method.

After washing , measure the pumpkin seeds in a cup . Place the seeds in a medium saucepan. Add 2 cups of water and 1 tablespoon of salt to the pan for every half cup of pumpkin seeds. Bring the salted water and pumpkin seeds to a boil. Let simmer for 10 minutes. Remove from heat and drain. Sprinkle with flavouring of your choice, I used paprika and garlic salt. Preheat the oven to 400°F. Coat the bottom of a roasting pan or thick baking sheet with olive oil, about a tablespoon. Spread the seeds out over the roasting pan in a single layer, and toss them a bit to coat them with the oil on the pan. Bake on the top rack until the seeds begin to brown, 5-20 minutes, depending on the size of the seeds. Either crack to remove the inner seed (a lot of work and in my opinion, unnecessary) or eat whole.

georgie porgie · Jun 4, 2015

Ratatouille/Pasta sauce.

61125_703063413042488_1629072872_n.jpg?oh=5e05fc4d

georgie porgie
Jun 4, 2015

Ingredients.

2 tbsp olive oil
2 large onions, chopped
2 cloves garlic, crushed
2 medium courgettes, roughly chopped
2 red peppers, deseeded and chopped
1 aubergine, roughly chopped
2 x 400g cans chopped tomatoes with herbs
salt and freshly ground black pepper
4 tbsp fresh basil, chopped Method Heat the oil in a pan over a medium heat. Add the onions and garlic, and cook for 3 minutes.
Stir in the courgettes, peppers and aubergine, and cook for a further 5 minutes until lightly coloured.
Add the tomatoes and herbs, cover and cook over a low heat for 30-35 minutes until the vegetables are tender. Season and sprinkle with chopped basil. If putting into jar use clean hot jars (the ones with the bubble on the lid) and put in while as hot as possible then fit lids straight away. should keep 2/3 months.

georgie porgie · Jun 6, 2015

PLUM SAUCE (for duck or pork)

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georgie porgie
Jun 6, 2015

INGREDIENTS

4 large plums, pitted and cut into 1/4-inch dice
1 large clove garlic, very finely minced
2 tablespoons sugar
2 tablespoons balsamic vinegar
1/2 teaspoon salt
1/2 teaspoon sesame seeds

METHOD

STEP 1
In a medium saucepan, combine all ingredients except sesame seeds; cook over high heat for 3 minutes. Reduce heat to medium high and cook, stirring occasionally, until liquid thickens and the plums have softened and broken down to the consistency of a chunky preserve, about 15 minutes.
STEP 2
Remove from heat, transfer plum sauce to a serving dish, and sprinkle with the sesame seeds. Serve warm with Duck or Pork

georgie porgie · Jun 6, 2015

Spicy Sweet Potato and Carrot Soup.

397784_655823527766477_1736123345_n.jpg?oh=6903ac3

georgie porgie
Jun 6, 2015

INGREDIENTS.

2 tablespoons Olive oil
1 red onion, diced
1lb sweet potatoes, diced
1/2 lb carrots, diced
2 pints chicken stock
Fresh chilli to taste (optional)
Cream to finish

METHOD.

fry onion in olive oil till translucent, add carrot and sweet potato, stir for a minute or two.
Add chicken stock and cook till vegetables are soft (approx 15 minutes) then blend till smooth, check seasoning and consistency (this can be thickened with a little slaked corn flour) stir in a little cream just before serving, serve with crusty bread and enjoy.

litterbug · Jun 6, 2015

These recipes sound delishes.

georgie porgie · Jun 6, 2015

CHICKEN AND PORK CASSOULET.

532919_654661867882643_1335564519_n.jpg?oh=a87ca96

georgie porgie
Jun 6, 2015

INGREDIENTS

1Tbsp. olive oil
2 pork loin chops, cubed
2 thick link sausages, cut into thirds
2 boned chicken thighs, cut into chunks
3 carrots, sliced
1 onion, chopped
2 sticks celery, chopped
500ml passata
500ml chicken stock
1/2 tsp. dried mixed herbs
1 can cannellini beans

METHOD

Brown onions in olive oil with herbs,add sausage, pork and chicken and seal all round, next add carrot and celery followed by passata and stock, cook on low for 15/20 minutes then add beans, cook for a further 20 minutes, ajust seasoning with sea salt and freshly ground black pepper, serve with warm crusty bread and enjoy.

georgie porgie · Jun 6, 2015

FOCACCIA (Italian flat bread)

407145_654661187882711_1253531597_n.jpg?oh=f5b604c

georgie porgie
Jun 6, 2015

Ingredients

Serves: 8
450 g (1 lb) strong white (bread) flour
1 tsp salt
1 sachet easy-blend dried yeast, about 7 g
4 tbsp extra virgin olive oil
300 ml (10 fl oz) tepid water
½ tsp coarse sea salt

Method

Prep: 1 hour |Cook: 15 mins
1. Put the flour into a large bowl and stir in the salt and yeast. Make a well in the centre and pour in 3 tbsp of the olive oil and the tepid water. Gradually mix the flour into the oil and water, using a wooden spoon at first, then by hand, to make a soft, slightly sticky dough.

2. Turn the dough out onto a floured surface and knead for about 10 minutes or until smooth and elastic. Keep the dough moving by turning, punching and folding it to prevent it from sticking. Sprinkle the surface with a little extra flour if necessary, but try not to add too much as this will make the dough dry.

3. Shape the dough into a ball and slap it onto a greased baking sheet, then roll it out (or push it out with your hands) into a round about 21 cm (8 1/2 in) in diameter and 2 cm ( 3/4 in) thick. Cover loosely with a clean tea-towel, tucking the ends under the baking sheet, and leave in a warm place for about 45 minutes or until the dough has double 1/2 in thickness.

4. Towards the end of the rising time, preheat the oven to 230ºC (450ºF, gas mark 8). Uncover the bread. Pour a little hand-hot water into a cup, then dip your fingers into the water and press into the risen dough to make deep dents all over the top; wet your fingers each time, to leave the top of the loaf moist. Brush the remaining 1 tbsp olive oil over the bread and sprinkle with the coarse salt.

5. Bake the focaccia for about 15 minutes or until golden brown. Transfer to a wire rack to cool for 15 minutes, then wrap it in a clean tea-towel to soften the crust. Serve warm or allow to cool completely. The bread can be kept in a polythene bag for up to 2 days.

georgie porgie · Jun 6, 2015

Fruit scones.

934739_654205061261657_866390988_n.jpg?oh=9ed2d31d

georgie porgie
Jun 6, 2015

Ingredients

Makes: 8 scones
60g butter (Flora light)
240g self-raising flour
2 teaspoons baking powder
2 tablespoons caster sugar
1 egg, lightly beaten
100ml semi-skimmed milk
100g glace cherries, or dried fruit of your choice

Method

Prep: 15 mins |Cook: 10 mins
1. Pre heat oven to 230 C / gas mark 8.

2. Place flour and baking powder in a mixing bowl and rub in butter, next stir in the sugar, then blend in the egg and milk to form a soft dough.

3. Now turn out onto a lightly floured surface and knead gently. Roll out to about 1/2 in thick and cut into 3 in) rounds. Place on a greased baking tray and brush top with milk, bake in center of oven for about 10-12 minutes until a nice golden colour.

georgie porgie · Jun 6, 2015

Slab cake.

379965_654174734598023_911681086_n.jpg?oh=5ac2fd4b

georgie porgie
Jun 6, 2015

Large slab cake. Can be cut and decorated for birthday cakes, etc. Stays nice and moist for quite a while in an airtight container.

Ingredients

Serves: 20
350g caster sugar
350g soft margarine
2 eggs
275ml milk
450g self-raising flour

Method

Prep: 10 mins |Cook: 1 hour
1. Preheat the oven to 180 C / Gas 4. Line a large square or oblong roasting tin.

2. Use electric mixer to cream sugar and margarine until light and fluffy.

3. Add eggs one at a time and whisk for 2 minutes.

4. Add milk but DO NOT MIX until you have added the flour.

5. Mix slowly at first and then increase speed until all combined. Whisk for 3 minutes more. Pour into the prepared tin.

6. Bake until a skewer inserted near the centre comes out clean, about 30 minutes.

Serving suggestion
Cut in half and sandwich together with butter icing.
Other ideas
You can add 3 tablespoons cocoa with the flour to make chocolate cake.

georgie porgie · Jun 6, 2015

Refried beans.

389006_654169717931858_946530852_n.png?oh=6573e038

georgie porgie
Jun 6, 2015

Ingredients.

1 onion, chopped
2-3 small jalapeno or green chillies, de-seeded and finely chopped
1 red pepper, chopped
1 clove garlic, crushed (or a tsp of garlic puree)
1 tablespoon balsamic vinegar
1 (400g) tin kidney beans
1 (400g) tin borlotti beans (or haricot beans can subsitute)
1 tablespoon tomato puree
1 teaspoon tomato sauce (eg. Heinz)
1/2 teaspoon ground cumin
1 tablespoon oil for frying
small pinch salt and pepper

Method.

Prep: 10 mins |Cook: 15 mins
1. In a frying pan over medium heat, add the oil and saute the onion, chillies, red pepper and garlic. Fry for 3 minutes. Add the vinegar and beans.

2. Turn down to a low heat (if too dry, add a splash of water) and add the rest of the ingredients. Cover and leave for 10 minutes - check and stir regularly adding a little water if required.

3. After about 10-12 minutes turn off heat and mash beans with a potato masher/fork for a rough texture or use a hand blender for a smoother texture.

4. Serve alongside a chilli con carne or with tortilla chips and creme fraiche.

Serving suggestion
Serve alongside a chilli con carne or with tortilla chips and creme fraiche (or sour cream). Garnish with thinly sliced green peppers or jalapenos.

ab canuck · Jan 22, 2017

Great recipe's, Thx for the posts. Charlie

GaryHibbert · Apr 9, 2017

Some good recipes here.

Thanks

Gary

sunerylander · May 11, 2017

Thankyou for sharing this.

They all look very delicous. Mmmmm yummy.

tallbm · May 11, 2017

Wow great ones and mmmm CASSOULET!!!

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