Sunday, 17 November 2013

Friends of West End Copse

Just had the second committee meeting of Friends of West End Copse. The meeting discussed the setting of dates for action to clear pathways in the copse. The first work will begin the third Saturday in February. If your interested in helping, keep in touch with my Blog for further information.

Monday, 26 August 2013

Delicious Bombay Aloo

Ingredient's

Two handfuls New potatoes cooked and allowed to cool
Tblsp Olive oil
1 large knob of butter
Tsp Cumin ground
Half tsp ground asafoetida
Tsp crushed Garlic
1 chopped green chilli
Salt to taste

Method

Heat oil and butter in frying pan stir in garlic, chillies followed by all the other spices.
Lower the heat to stop the spices burning.
Add the cooked potatoes and coat with the spice mixture.
Now the clever bit. Give the potatoes a little bash on top to release a little starch into the sauce.
 Now add a splash of water, stir and serve.

Sunday, 4 August 2013

Head in the sand

Once again Southampton city council make a mistake.
We had the chance to host the Clipper race again here in Southampton, but in their wisdom the council decided that £500,000 would be too much to pay.
The fact that it would probably bring twice that amount into the city, as well as put us well and truly at the forefront of world sailing, seems to have passed them by.
This council has once again shown us that it has no real drive or ambition!

Sunday, 23 June 2013

A TASTE OF GREECE!

BEEF STIFADO

This is traditionally a Greek winter dish and it's delicious!

Ingredients:

1 tblsp olive oil
100g butter
1 onion finely chopped
2 cloves garlic finely chopped
1 mug dry red wine
1 tblsp wine vinegar
pinch cumin
pinch cinnamon
700g stewing steak
700g small white onions
2 tblsps tomato puree
1 tsp salt
1 large bay leaf

Method:
Heat 50g butter and the olive oil in a casserole pot and fry the onions and garlic for five minutes.
Gently brown the meat on all sides, then stir in the tomato puree for a further minute.
Now add the cumin, cinnamon, bay leaf and salt. Mix well.
Add the red wine, the wine vinegar and gently cook for five minutes. Now add enough hot water to almost cover the meat, cover and simmer on a low heat for about two hours until the meat is tender.
Meanwhile soak the small onions in hot water for five minutes and peel the skin off.
Drain well and fry the onions in the remaining butter until browned. Set aside.

Once the meat is cooked through add the onions and cook for a further 30 minutes.

Taste, adjust seasoning and serve.

Monday, 13 May 2013

CHINESE STYLE TWICE FRIED PORK

I tried this for the first time tonight and its delicious!

Ingredients

Any left over roast pork from your Sunday dinner, finely sliced.

2 tblsps ground nut oil.

1 Red Chilli finely sliced.

2 Cloves Garlic finely sliced

15 grams fresh ginger finely sliced.

2 tsps. Chinese five spice.

2 tblsps. Hoi Sin Sauce.

Method

Heat the oil in a wok and add the pork, sprinkle with the Chinese five spice and stir fry until the pork starts to crisp up.
Throw in the red chilli, ginger and garlic and stir fry for a minute more.

Add the Hoi Sin Sauce and cook for a further 2 minutes.

Serve with Egg fried rice.

Wednesday, 2 January 2013

Quick and easy Sweet Beef Madras

This is a simple way to use Sundays roast joint .
Fry a sliced onion in a wok with a little oil for five minutes, stirring occasionally.
Add a chopped tomato and ten curry leaves, followed by the beef cut into strips.
Pour in a jar of Pataks madras sauce and stir fry for about ten minutes. Add two teaspoons of sugar, stir and cook for five minutes.
Serve with rice. Delicious!