Pasta
Navarin
Navarin
Navarin is a French ragoût of lamb or mutton and vegetables.
Poach
Poach
To cook in gently simmering water or stock. Normally fish, eggs or fruit
Parboil
Parboil
To boil food only slightly, often used to soften foods like potatoes before roasting them. Helps to speed up the cooking process.
Pan-Fry
Pan-Fry
Pan Fry Pan-frying differs from Sauteing, in that, pan-frying is a form of frying food using a minimal amount of cooking oil or fat, using just enough to lubricate the bottom of the pan and in some cases where the food may be of a fatty nature, no fat or oil would be added. Pan-frying is carried out at a lower temperature than sauteing, mainly because the food is not cut into smaller pieces, therefore, so as not to overcook or burn the food on the outside before the inside is cooked
Pancetta
Pancetta
Italian bacon from the belly of a pig, that is cured with salt and spices, it is unsmoked. Used to add depth of flavour to soups and pasta.
Quatre-epices
Quatre-epices
Quatre épices is French for “four spices”; it is considered the French allspice. The spice mix contains ground pepper (white, black, or both), cloves, nutmeg and dried ginger.
Purée
Purée
To Purée cooked food, usually, vegetables is to mash or blend the food to form a paste-like consistency.
Creamy Coleslaw Recipe
Creamy Coleslaw Recipe
Course: side dishCuisine: DutchDifficulty: EasyServings
4
servingsPrep time
20
minutesCooking timeminutes
Calories
120
kcalTotal time
20
minutesA nice crisp coleslaw can be served as a side for many dishes, including, quiche, burgers, salads, sandwiches, cold meats, to name just a few.
Ingredients
½ white cabbage shredded
2 carrots grated
½ white onion thinly sliced or grated
3 tbsp mayonnaise
1 tbsp wholegrain mustard
Directions
- Prepare the vegetables **(See notes for the cabbage)
- Put the cabbage, carrots and onion in a large bowl and toss with your hands to combine.
- Mix the mayonnaise with the mustard in another small bowl and add to the veg.
- Fold everything together to coat in the creamy sauce, then season to taste.
Recipe Video
Notes
- Top Tips
- To stop your coleslaw from going watery and limp after a couple of days, extract the water from the cabbage.
- Cabbage is around 93% water and the slaw dressing will extract the water from the cabbage over time and make the dressing watery.Start off by shredding the cabbage and placing in a colander over a bowl. now sprinkle plenty of salt over the cabbage and toss it with your hands to thoroughly mix.
- Allow the cabbage to stand for at least 2 hours by which time the salt will have extracted most of the water from the cabbage.
- Thoroughly wash the cabbage under cold water to wash of the salt and pat dry with a pape towel before adding the rest of the ingredients
Homemade Scotch Eggs Recipe
Homemade Scotch Eggs Recipe
Course: Side DishCuisine: BritishDifficulty: MediumServings
4
servingsPrep time
20
minutesCooking time
8
minutesCalories
941
kcalTotal time
28
minutesWhat You Will Need
Kitchen Thermometer
Deep pan for frying
Ingredients
6 large eggs
8 large Lincolnshire Pork Sausages skins removed Lincolnshire Sausages have the herbs already in them See Notes
1 tbsp English mustard
Splash of milk
50 g flour
100 g homemade breadcrumbs
Vegetable oil to cook
Directions
- Put four of the eggs into a pan, cover with cold water and bring to the boil.
- Turn down the heat and simmer for 4/5 minutes, then put straight into a large bowl of iced water for at least 10 minutes.
- Remove the skins from the sausages and put into a bowl, add the mustard, season and mix well with your hands.
- Divide into four portions
- Carefully peel the eggs.
- Beat the two remaining eggs together in a bowl with a splash of milk.
- Put the flour in a shallow bowl and the breadcrumbs into another shallow bowl.
- Line them up so they are easily accessible.
- With slightly damp hands run under warm water, place 1 portion of sausage meat into the palm of your hand and pat out to about the length of your palm.
- Roll 1 egg lightly in flour and place it on top of sausage meat and wrap the sausage meat around the egg, making sure to completely enclose the egg with the sausage meat. Dampen your hands again and mould it into the shape of an egg. Set aside
- Repeat with the remaining sausage and eggs.
- Dip each egg in flour, then egg, then breadcrumbs, then egg and then breadcrumbs again, giving a double coating of breadcrumb.
- Fill a large pan a third full of vegetable oil, place the kitchen thermometer in the side of the pan and heat the oil to 355F, 180C ( when a crumb of bread dropped in the oil sizzles and turns golden, the oil should be hot enough).
- Cook the eggs a couple at a time, for seven minutes, turning to get an even cook until crisp and golden, then remove with a slotted spoon and place on a plate with kitchen paper to drain before serving.
Recipe Video
John Kirkwood shows the process of making Scotch Eggs
Notes
- Lincolnshire Sausages have the herb Sage already incorporated within the meat. If you cannot get hold of Lincolnshire Sausages add some chopped sage to the sausage meat. Parsley and thyme also go very well.
Orzo
Orzo
Literal meaning “Barley”, Orzo is an Italian rice-shaped pasta, can be used in soups, or as a side dish. Also known as risoni.