Our Favourite Recipes
	This page contains our favourite recipes. We are not vegetarian although we respect the views of those that are, and the meals that follow have been enjoyed by both family and visiting friends for years. We both cook, with Lal doing the more adventurous experiments and the recipes that follow are normally the result of many years adjustment to suit our tastes, so try them, and adjust them to suit yourself, Enjoy.....

------------------------

Christmas Pudding

I always recalled when, as a youngster, the wonderful portions of Christmas pudding I ate, made every year by my grandmother, and one was given to each of her children's families as an extra gift to follow their own special roast meal on the day. Many years later I decided to try to 're-discover' her recipe, and for many years failed to even approach the taste of my 'Nan's' superb offerings. I now make my own for our family and friends, and feel I am close to those I can remember so well.

Make the puddings well before they are needed - they mature and taste better if kept in a dry, cool place for a while (two months +),

INGREDIENTS - this amount fills 1 large pudding basin, or twice this amount will fill 3 medium sized foil / china basins. (I personally make 4 - 5 times this amount.)

The Stout or Guinness is optional or can be replaced by your own favourite beer. The alcohol spirit is recommended, again choose your favourite one (add a bit more if you're that way inclined, I do...). Note the flavour is enhanced but the puddings are not alcoholic....

METHOD

Melt margarine slowly in a pan, mix ingredients into a bowl starting with the dry items first, and mix thoroughly then add the wet ingredients mixing well as you go. (We make a wish when finally stirring the complete mixture). Put mixture into lightly greased (with marge) basins cover with greased lids of foil or greaseproof paper and tie down, Steam for 6 hours (large) or 4 hours (small). Cool, re-cover and store in a cool, dry place to mature.

Before serving steam for a further 2-3 hours.

Note: We use an electric 'slow-cooker' to steam our puddings, which is very easy and effortless. I believe a microwave oven can also be used after an initial steaming period, or a pressure cooker, but I have not tried either of these methods.

Back to Top of Page.

---------------------------

Liver & Bacon Cobbler

(pictured top of page) First tried as a newly married couple, before our kids were born and used later to introduce them to liver. Our favourite way of preparing something that to many normally known for it's overpowering flavour and a great way of introducing those that are unsure to what is a terrific food.

Those that enjoy a stronger liver taste should try ox liver, but we use lamb's liver

INGREDIENTS

for the scone topping

METHOD

1. Coat the liver with the flour seasoned with salt & pepper
2. Heat the oil in a frying pan and fry liver till golden brown
3. Transfer to shallowish oven proof dish
4. Chop bacon and onions, add to frying pan and cook till golden
5. Stir in any remaining coating flour, cook for 2 minutes,
6. Add tomatoes, herbs, and stock cube
7. Stir in water and bring to boil, pour over liver and mix well
8. Cover and cook in moderate oven (350F / 180C / Gas 4) for 1 hour

While that is cooking make the Scone Topping

1. Sift flour & salt together in bowl
2. Rub in margarine until resembles breadcrumbs
3. Gradually add milk to bind until dough mixture is soft but not sticky
4. Knead lightly and roll out to ½ inch thickness, cut into 2 inch rounds
5. After the initial hour increase the oven temperature to moderate hot (400F / 200C / Gas 6)
6. Remove the dish cover and arrange the scones on top of the liver mixture and bake for a further 30 minutes until the topping rises and is golden brown.

Back to Top of Page.

----------------------------------------

Lal's Bread Pudding

Not for slimmers. Our version of the basic British bread pudding, which can come in many guises - heavy, light, fatty or dry, crisp or soft. All I know is, my family and friends don't refuse a slice and it always disappears double-quickly.

We freeze part-loaves, which will not get eaten normally, in a plastic carrier-bag until a largish amount of bread is collected.

INGREDIENTS - For each 8oz bread (with crusts removed, etc.) you need.

1. Preheat oven to 350F (180C)
2. Bread - (Defrost if necessary) discard crusts and break up into small pieces
3. Place in bowl and pour milk over, stir well, leave at least 30 mins to absorb the milk
4. Add butter / fat, sugar, spice and egg. Beat well and ensure no big lumps remain
5. Stir in fruit and (optional) orange rind, stand for 10 minutes
6. Grease fairly shallow dish(es) lightly with melted fat, then spoon in and spread the pudding mixture to around 1 to 2 inches deep.
7. Sprinkle with grated nutmeg (optional)
8. Cook for 1 hour (small) to 1½ hours (larger) until nicely browned

Enjoy. Notes: Leave the crusts on the bread until you defrost to use then weigh it up after removing crust and 'hard' ends. I normally use about two thirds butter to one third lard. Don't worry if you use more or less fruit, or less eggs, less spice, etc., it only varies the end result slightly. I use the rinds of whatever oranges / satsumas / etc. are being eaten at the time. don't bother to buy just for the pudding. The baked pudding CAN be frozen if too much is produced to be eaten within a couple of days, just cover with foil / clingfilm and freeze.

Back to Top of Page.

-------------------------------------------

Home-made Pizza

After years of experimenting I now expect to get really decent pizza's each time I decide to cook them. OK, it is far easier to order a delivery from the local pizza-house, and they can be very nice. But I think mine are just as good if not better - and far more satisfying, when they come out as expected - delicious.

Use any flour, I like to use part strong or part brown, and olive oil. ... Note - I acquired a number of unglazed quarry tiles which I use to 'line' my cooker's oven with by placing them across two of the shelves beforehand, this ensures heat is retained and remains high when the oven door is opened in order to place the pizzas in. Don't forget to take the tiles out after cooking the pizzas and after they've cooled off.

Pizza Dough... Put 1 cup of flour in a bowl with 2 sachets dried instant yeast, add 1 tsp of salt, (and garlic, dried or fresh - optional), while mixing, add 1 cup warm (45c) water, then another 1 cup flour. Now, while mixing gradually add from another 1 cup of flour until the dough mixture ceases to be sticky. Lightly oil a large bowl and roll the ball of dough in it until coated, then cover, keep warm and allow time to rise to approximately doubled in size.

Knock the dough back & knead for a while, then roll or press into oiled & prepared shallow pans (Note: dusting the oiled surface of the pans with ground cornmeal helps to 'release' the cooked pizzas from the pans.). For a softer pastry base allow dough to rise in pans for a while before cooking. Allowing the cooked pizza to stand for a minute or two, makes them easier to cut.

Sauce - choose 1, 2 & 3 or 2 & 3 or just 3.

1. (optional). Saute crumbled sausage meat in olive oil until brown
2. (optional) Saute small finely chopped onion until soft
3. Pour a 14 oz tin of tomatoes in pan, mash, and add (from) basil / oregano / marjoram, add some garlic, 2 tsp tomato puree, salt & pepper. Bring to boil and simmer uncovered 15 - 60 minutes until it thickens.

Can be stored in fridge up to 1 week

Toppings

Onions, Peppers, Minced Beef / Pork, Mushrooms should be sauteed / browned and drained beforehand.

Mozzarella, Edam, Gouda, Cheddar, etc. Slice or grate thinly, layer on base FIRST, Add dry toppings (sausage, pepperoni, salami), then spoon on sauce, add other toppings, add extra cheese on top.

Sliced Tomatoes, Pineapple should be added for the final 5 minutes of cooking only.

To cook... Preheat oven 40 minutes+ to 250c (use lining of quarry tiles) and cook until brown, normally about 20 minutes. (note: some ovens can only reach lower temperatures, i.e.: 220 C, in this case use highest setting and cook for slightly longer.)

Back to Top of Page.

-------------------------------------------------------

Sweet and Sour Pork

Another family favourite which is nice served with rice, fried noodles, baby potatoes or even chips. Our choice of 'sweet' ingredient is the pineapple....

INGREDIENTS - Pork

1. Cut pork into 1" cubes and marinate in lemon for at least 1 hour
2. Mix well / liquidize other ingredients for 5 seconds to make a batter
3. Coat pork with batter and fry until golden, drain and keep warm till serving

Sweet & Sour Sauce

1. Place all except mustard / pickle / pineapple and onion in liquidizer for 30 seconds
2. Cook in a pan stirring until sauce thickens
3. add other ingredient. Cook for 1 more minute
4. Serve over pork.

Back to Top of Page.
LalAmy Home Page.

-------------------------------------------------------