THE SMITHS BIG COOK BOOK

2009-08-07T00:00:00.000-07:00

NEW COLLECTION WILL BE ADDED SOON!!!!!

FIRE UP THE OVEN

PORCHETTA

2009-06-08T09:47:00.000-07:00

Warm nights at the festa in San Lorenzo Italia, as Dean Martin once sang, memories are made of this.

4.5Ib neck end pork shoulder, boned & butterflied

4 tbps olive oil

1 large onion, chopped finely

3 cloves garlic

2 tbsp fennel seeds

2 sprigs fresh rosemary, chopped

4 fresh bay leaves, chopped

1 tsp ground cloves

1 tsp salt

8 black peppercorns, crushed

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1: in a frying pan cook the onion in 2 tbsp olive oil until starts to soften then add half the garlic, half fennel seeds, half ground cloves, all the rosemary & bay leaves. then the salt & peppercorns and cook for about another minute. leave to cool.

2: place pork, skin side down and bash to 3cm (ish) with a rolling pin.

3: when onion mixture has cooled, spread over the pork pressing into the meat. roll up the pork and secure with string.

4: mix the remaining garlic, fennel & ground cloves with 2 tbsp olive oil, rub over the outside if the pork, cover with cling film and place in the fridge for 24 hours.

5: remove from the fridge 40 minutes before cooking. place in oven at 180C for 4 hours. you may need to cover with a tent of foil for the last hour of cooking to stop burning.

6: leave, uncut & uncovered for an hour, then cut thick slices and serve in ciabatta rolls.

CARROT CAKE MUFFINS

2009-01-28T18:57:00.000-08:00

These carrot cake muffins are amazing, light, not too sweet and wonderfully moist. This is a plain version with no cream cheese topping, but I'm experimenting with a topping too so I will add this when i find the one.

110g/4oz butter, softened

110g/4oz caster sugar

2 eggs

1 tsp baking powder

110g/4oz self-raising flour

1/2 tsp Cinnamon

1 carrot, peeled

preheat oven to 220

You will need a muffin cake try and 6 muffin cases

1: Cream the butter and sugar with a hand whisk or wooden spoon until all the sugar is mixed in.

2: Add the baking powder, flour, Cinnamon. Grate the carrot into the mixture and stir lightly until combined, DO NOT OVER MIX.

3: Place equally inside muffin the cases.

4: bake for 12-15 minutes.

5: enjoy

PAULINE'S ULTIMATE QUICHE

2008-09-01T23:41:00.000-07:00

They say real men don't eat quiche, well this bugger does. I have been waiting to get my hands on this recipe for ages, i believe its the best ever, and at last Pauline has given in and i have it to share. Thanks Pauline.

6oz smoked streaky bacon, chopped

2 beaten eggs

5 fl oz double cream

6oz mature Cheddar cheese, grated

2 medium sized mushrooms

1 onion, finely chopped

tsp whole grain mustard

salt & black pepper

short crust pastry base (either ready made or use any recipe)

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Line a loose bottomed flan/quiche tin with the pastry, bake blind for about 10 minutes on 220.
Fry bacon, mushrooms and onions for 5 minutes until cooked.
Beat eggs then add cream, cheese, mustard and salt & pepper and mix well.
Remove the base from the oven and scatter the bacon, mushrooms & onions. place the base back on the oven shelf pulled slightly out, pour over the egg mixture.
Bake 220 for 10 minutes then reduce to 190 and cook for a further 20-25 minutes until set and golden in colour.

JAMBALAYA

2008-08-19T15:03:00.001-07:00

1Ib cooked ham, cubed
2Ib king prawns
1 cup chopped onion
1/2 cup celery
1/2 cup red pepper
2 cloves garlic
1/2 cup spring onions
1/2 cup parsley
2 cans tomatoes (to make 280z)
1 & 1/2 cups of long grain rice
2 cups water
1 & 1/2 tsp salt
1/2 tsp black pepper
1/4 tsp cayenne pepper
Worcestershire sauce
2 tbsp butter (ghee if possible)
tbsp oil
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In a large pot that has a lid melt the butter over a medium heat. Add onion, celery, pepper and garlic. sweat down for about 5 minutes, but don't let it colour.
Add the ham and heat through for a few minutes.
Add tomatoes, spring onions, salt, black pepper, cayenne pepper and few drop's of Worcestershire sauce.
Add rice, water & king prawns and bring to the boil. Add parsley. lower the temperature and cover with the lid.
Cook for about 15 minutes, don't take lid off for the first 15 minutes. when the rice is cooked it's done.

Ina Garten's FRENCH POTATO SALAD

2008-08-16T22:14:00.000-07:00

3Ib potatoes (smallish new potatoes are best)

2 tbsp fresh lemon juice

2 cloves garlic

1/2 tsp Dijon mustard

2 tsp salt

3/4 tsp pepper

2/3 cup olive oil

2tbsp white wine

2 tbsp chicken stock

3tbsp parsley

3 tbsp tarragon

3/4 cup red onion

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1: Boil the potatoes in the skins when drained cover with a tea towel, this will help them steam dry and go nice and fluffy.

2: In a bowl put lemon juice, garlic, mustard, salt & pepper. Add the olive oil slowly while whisking.

3: Chop the potatoes chunky while still warm and pour over wine and stock and leave for about a minute to soak in.

4: Add the parsley, tarragon and onion. Pour over the olive oil mixture and toss.

Ina Garten's APPLE CRISP

2008-08-16T21:52:00.000-07:00

This in anybody's money is apple crumble but the added oats make it a scrummy flapjack like topping, but call it crisp or crumble it's awesome. This recipe makes enough for 6 servings, there seems to be lot's of apples but they will cook down.

THE FILLING

5Ibs apples (not cooking)

zest & juice a lemon

zest & juice of an orange

1/2 cup of sugar
1/2 tsp cinnamon

1/2 fresh grated nutmeg

THE CRISP TOPPING

1 1/2 cups of plain flour

3/4 granulated sugar

3/4 brown sugar

1/2 tsp salt

1 cup of oats

1/2 Ib butter

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1: Peel & chop the apples, cutting them chunky.

2: Add the lemon and orange zest and juice. Add sugar, cinnamon & nutmeg, mix well.

3: Place into ovenproof dish.

4: Put the flour, sugar's, salt, oats & butter into a bowl and mix with a knife.

5: Put the 'crisp topping' over the apples and bake at 350 for 45 minutes to an hour.

6: Serve with vanilla ice-cream or custard.

CHICKEN CACCIATORA - adapted and improved from the delia version

2008-07-08T07:24:00.001-07:00

CHICKEN CACCIATORA

8 chicken thighs

400g tin tomato's

tablespoon organic tomato puree

olive oil

1 medium onion, chopped

2 cloves garlic chopped

1 dessert spoon fresh rosemary

few sprigs of rosemary

175 ml white wine

2 tbs white wine vinegar

1. season and saute the chicken thighs in the Olive oil until golden on all sides then remove.

2. add onions, garlic and rosemary to the pan and saute for 5 Min's then return the chicken.

3. pour the tin tomato's, tomato puree, white wine & white wine vinegar and stir well.

4. add sprigs of rosemary cover and lower heat to the lowest setting and leave for 40 minutes stirring occasionally.

serve with boiled new potato's and vegetables

BEER CUPCAKES

2008-07-08T05:00:00.000-07:00

BEER CUPCAKES

For The Cake

1 cup Guinness
4oz plus 1 tbs, unsalted butter
3/4 cup unsweetened cocoa
2 cups dark brown sugar
3/4 cup sour cream
2 eggs
1 tbs vanilla extract
2 cups flour
2 1/2 tsp baking soda

For The Glaze

8 oz cream cheese
1 1/4 cups confectioners’ sugar
1/3 cup milk

Preheat oven to 350; butter a muffin tin.

1: Combine the Guinness and the butter, chopped into 1-inch chunks, in a large sauce pan, and heat to melt the butter. Remove from heat, and whisk in the cocoa and sugar.

2: In a bowl, whisk the sour cream with the eggs and vanilla, then add to the beer mixture. Sift together the flour and baking soda, and fold into the batter.

3: Pour into muffin molds and bake for 25 minutes, or until inserted cake tester comes out clean. Let stand 10 minutes, remove from muffin tin, and cool completely on a rack.

4: Using a mixer, whip cream cheese until smooth, sift in sugar, and beat. Add milk, and beat until smooth. Spread glaze over cooled cupcakes.

*To create a thinner glaze, use a tablespoon or two more milk; for a topping more akin to icing, use less milk, and perhaps more sugar. In either case, add a little sugar or milk at a time, mix, and check for desired consistency.

CHILI CON CARNE

2008-07-08T04:48:00.000-07:00

CHILI CON CARNE

1 medium onion
1 clove garlic,

Olive oil

2 level teaspoons hot chili powder

1 heaped teaspoon ground cumin

Sea salt and freshly ground black pepper

1 pound (455 grams) chuck or ground Beef

7 ounces (200 grams) sun-dried tomatoes in olive oil

1 fresh red chili, deseeded and finely chopped

2 (14oz) cans chopped tomatoes (400 grams) 1/2 stick cinnamon 5 ounces water

1 (14oz) can red kidney beans, drained
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1: preheat the oven to 300 degrees F (150 degrees C).

2: Chop up the onions and garlic in the food processor and fry in some olive oil until softened. Add the chili powder and cumin and a little seasoning.

3: Chop up the meat in the processor and add to the pan, cooking it until slightly browned.

4: Place the sun-dried tomatoes and chile in the processor with the oil and blend to form a paste. Add these to the beef with the tomatoes, cinnamon stick, and a wineglass of water. Season a little more, if need be.

5: Bring to the boil, cover with greaseproof paper and a lid, then either turn the heat down to simmer and cook for 1 1/2 hours or transfer the pan to the oven for about 1 1/2 hours.

6: Add the red kidney beans 30 minutes before the end of cooking time. If you are going to heat up the chilli at a later time, add the kidney beans when re-heating only.

THE FISH-LADIES FISHERMAN'S PIE

2008-05-20T09:45:00.000-07:00

**This is quick easy and you can use any fish that you like**

2oz Butter & 2 tbsp for the mash

2oz Flour

1 pint Milk & a bit more for the mash

1 Piece Cod

1 Piece naturally Smoked Haddock

Handful Raw King Prawns

4oz Pea’s

2 Hard Boiled Egg’s

Handful Fresh Parsley

12oz Potatoes

2oz Cheese

Preheat oven 200c

1: Boil The Potatoes ( i boil the eggs in with the potatoes for 4 minutes, take them out and chop). When the potatoes are coooked, mash them with the extra butter and milk. season well

Potatoes with milk, butter, salt & pepper.

2: While waiting for the potatoes to cook. Place Flour, Butter

& Milk into a pan. Heat whisking continually until thick &

smooth.

3: Add Fish, Pea’s, Egg, Parsley salt & pepper.

4: Pour Into Flameproof Dish & top with the mashed potatoes &

Sprinkle with the cheese.

5: Place into heated oven for 30-35 minutes.

MOCHA AND HAZELNUT CAKE

2008-05-20T09:32:00.000-07:00

200g unsalted butter, plus extra for greasing
120g whole blanched hazelnuts, plus extra to decorate (optional)
200g golden caster sugar
3 large eggs
200g self-raising flour
1 tsp baking powder
3 tbsp cold made-up espresso
For the butter icing
100g unsalted butter
200g icing sugar
1 tsp cocoa powder

1. Grease 2 x 20cm x 4cm deep round cake tins and line with baking paper. Preheat the oven to 180°C/fan160°C/gas 4. Lay the hazelnuts in a single layer on a large baking tray and roast for 15-20 minutes, until toasted. Cool. Place in a food processer and ground the nuts. Set aside. Leave the oven on.

Tip

Mocha is essentially a mix of chocolate and coffee. Make this into a classic coffee recipe by swapping the cocoa in the icing for coffee

2. Make the sponges. Use an electric hand whisk to beat the butter and caster sugar in a large bowl for a few minutes until light and fluffy. Beat in the eggs 1 at a time. Sift in the flour and baking powder, then fold through gently with a large metal spoon until just combined – you want it light and airy. Fold in the coffee and half the nuts. Divide between the 2 sponge tins, gently level the surfaces and bake for 30-35 minutes, until firm and risen. Remove and allow to cool in the tins on a wire rack for 20 minutes. Carefully turn out the sponges and allow to cool completely.

3. Meanwhile, make the butter icing. In a large bowl, beat the butter and sugar until pale and fluffy. Sift in the cocoa powder and fold in, along with the remaining chopped nuts.

4. When the sponges are cold, place 1 upside-down on a serving plate. Cover with half of the butter icing. Top with the other sponge and spread the remaining butter icing over the top. If you want to be a bit decorative, you could stud the cake with whole blanched hazelnuts around the top and/or shavings of plain chocolate.

THAI GREEN CURRY

2008-05-20T09:20:00.000-07:00

2 x 15ml tbsp oil

4 spring onions, finely chopped

3-4 x 15ml tbsp Thai green curry paste

1kg chicken thigh fillets, cut into strips about 4cm x 2cm

1 x 400ml can coconut milk

250ml boiling water

Enough chicken stock concentrate or cube for 250ml water

1 x 15ml tbsp fish sauce (nam pla)

185g frozen peas

200g frozen soya beans

150g frozen fine beans

3 x 15ml tbsp fresh coriander, chopped

1 Heat the oil in a large saucepan that owns a lid, drop in the spring onions and cook, stirring for a minute or two, then add the curry paste.

2 Add the chicken pieces and keep turning over heat for 2 minutes, before adding the coconut milk, stock (i.e., the water plus stock concentrate or cube) and fish sauce, then the frozen peas and soya beans.

3 Simmer for 10 minutes, then add the frozen fine beans to the mix and cook for another 3–5 minutes.

4 Serve with rice or noodles, sprinkling the coriander over as you do so. Put out a plate of lime wedges for people to squeeze over as they eat.

LEEK AND BUTTERNUT SQUASH SOUP

2008-05-20T08:52:00.000-07:00

4 large leeks (you need 1lb/450g, after trimming)
6 oz (175g) butternut squash (peeled weight)
1 large onion, peeled (approx. 4oz/110g)
1 teaspoon butter
1½ pints (850 ml) vegetable stock (I used Marigold Swiss Vegetable Bouillon powder)
10 fl oz (275 ml) semi-skimmed milk
1½ tablespoons snipped chives
salt and freshly milled black pepper

1: If you’re using the pristine-looking leeks from the supermarket, don’t be deceived: minute particles of sandy grit can lurk beneath the tightly clustered layers – so begin by trimming off the roots plus most of the very green part and the tough outer layers. Then using a small sharp knife, slit the lengthways to about halfway down, then fan the layers out under a cold running tap to wash them.

2: Then finish slicing them lengthways and slice them across into approx. 1 inch (2.5cm) slices. Next chop the onion (same-size slices) followed by the squash into 1 inch (2.5cm) cubes.

3: Now melt the butter in a large saucepan, add all the vegetables, stir them well and add some salt. Pop a lid on and, keeping the heat low, allow the vegetables to sweat and release some of their juices for 20 minutes. After that add the stock and the milk and a little freshly milled pepper, then return the lid and, still keeping the heat low let the soup simmer very gently for another 20 minutes.

4: When the time’s up, pour the whole lot into a liquidiser and whiz to a smooth puree (you may have to do this in two batches so have a bowl to hand). Then return it to the pan, add the chives and re-heat gently without letting it boil – no more than a simmer. Serve the soup in warmed bowls with some good bread, also served warm.