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Sea bass fillets shallowed fried like this makes the skin very crispy and the flesh perfectly cooked. Serve with rice and greens.

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Ingredients

Sea bass fillets, boned, 2 per person

Ground nut oil for frying

Equipment

A large frying pan

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Method

1. Pat the fish dry on both sides using kitchen roll.

 

2. Put enough oil into the pan to cover the bottom of the pan to a depth of 2mm and turn the heat to full.

3. Place the fish into the pan skin side down. Be careful – the oil is hot and will splash.

4. Fry the fish until they are no longer translucant, but and even solid colour. To help them cook baste them with the oil. Do no turn them, keep them skin side down for the whole of the frying.

 

5. Remove from the pan and pat dry with kitch roll to remove excess oil.

6. Serve immediately.

 

This is the chilli recipe you are looking for.

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Equipment

• A heavy bottomed pan

Ingredients

For 4 people.

• 1 kg of at least 15% fat steak mince
• 1/2 a cup of pancetta
• 1 large onion, finely chopped
• 1-3 Green chillis, finely sliced, depending on heat required
• 2 cloves of garlic, crushed
• 1 tsp ground cumin
• 1 tsp paprika
• 1 tsp ground corriander
• 2 tins of peeled plum tomatoes, chopped
• 1 tbsp tomato puree
• 1 tin of red kidney beans, rinsed with cold water
• Salt and pepper

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Method

1. Set the pan over a high heat and add the mince
2. Fry the mince until browned, reducing the heat as necessary
3. Using a plastic potato masher, “grind” the mince so it consists of small granules of the same size
4. Add the onions and chillis,increasing the heat as necessary
5. Cook until the onion is soft, reducing the heat as necessary
6. Add the garlic and cook for 2 more minutes
7. Add the spices and cook for 2 more minutes
8. Add the tomatoes and tomatoe puree and bring to a simmer
9. Simmer for 20 minutes
10. Add the red kidney beans
11. Season with salt and pepper to taste
12. Simmer for 20 minutes
13. Serve with rice and if desired grated cheddar chese

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Photos

 

   

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Ingredients

 

Equipment

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Method

 

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Photos

 

The key to perfect mashed potato is in the equipment. If you use a potato ricer it will never be lumpy. You need to adjust the quantities of milk and butter to taste. A little milk helps loosen the potato; the addition of butter makes it more, well, buttery. Use a floury potato.

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Ingredients

Floury potatoes, such as Maris Piper

Salt

Milk

Butter

Equipment

A pan for boiling potatoes

A potato ricer

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Method

1. Bring a pan full of water to the boil, add salt.

2. Peel the potatoes, rinse in cold water.

3. Cut the potatoes in 5cm pieces.

4. Add the potatoes to the boiling water, and bring back to the boil.

5. Simmer the potatoes for 2o mins, test if they are cooked through with a fork.

6. Drain the potatoes.

7. Use the potato ricer to mash the potatoes.

8. Add milk and butter to the mashed potatoes

9. Mix well, until you have smooth mashed potato.

10. Serve immediately.

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Steak grilled slowly has a very different taste and texture to steak cooked quickly with a high heat. This method also works really well if the meat is is still frozen; it just takes longer. You can use any cut of steak, not just sirloin.

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Ingredients

Sirloin Steak

Salt

Pepper

Equipment

A grill

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Method

1. Set the grill to a low setting.

2. Season the steak well on both sides.

3. Cook the steak under the grill, turning as necessary

4. Serve immediately. Good with Grandad Salad.

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Grandad’s traditional salad has no dressing but is well seasoned. Works best with Maldon sea salt and coarsely ground black pepper.

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Ingredients

1 medium onion

4 tomatoes

1 iceberg lettuce

salt and pepper

Equipment

Just a bowl to serve it in

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Method

1. Chop the onion and add to the bowl

2. Chop the tomatoes and add to the sald bowl

3. Season well with salt and pepper, then mix the tomatoes and onions

4. Chop the lettuce, and add to the salad bowl

5. Just before you are ready to eat mix, the lettuce into the onion and tomato.

 

 

 

Tricky to get exactly perfect – needs practice.

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Ingredients & Equipment

1 Egg

1 tsp of white vinegar

A small pan

A table spoon

A slotted spoon

A piece of Kitchen Roll

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Method

1. Fill the pan with water and bring to the boil.

2. Add the white vinegar.

3. Stir the water to create a whirlpool.

4. Crack the egg into the middle of the whirlpool.

5. Adjust the heat so the water is simmering.

6. As the egg cooks, gently lift it off the bottom of the pan so it floats in the water. Don’t try to do this too soon – make sure the egg has set sufficiently to be moved without breaking up.

7. Check the egg is ready by lifting it out with the slotted spoon and shaking it. If it doesn’t wobbly it means the white has set and the egg is ready.

8. Place the egg on a piece of kitchen roll to absorb any reamining water.

9. Serve immediately.

 

There are lots of ways to cook a fried egg, but this is the best.

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Ingredients

1 egg

1 tbsp groundnut oil for frying

Equipment

Small non-stick frying pan

Tablespoon

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Method

1. Heat the oil in the frying pan on a medium heat.

2. Crack the egg into the hot oil.

3. As the egg cooks, baste the yolk with the hot oil. This cooks the white on and around the top of the yolk.

4. Continue until the white of the egg is cooked through.

5. Remove from the pan draining any excess oil and serve immediately.

 

 

Quick, easy cooked breakfast.

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Ingredients

1 egg

2 cherry tomatoes

5cm of good quality chorizo sausage

Black Pepper

Equipment

A small non-stick frying pan

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Method

1. Quarter the tomatoes and cut the chorizo into pieces about the same size as the tomatoes.

2. Whisk the egg with a fork until it is uniform consistency and colour

3. Put the pan on a high heat and cook the choriso until it starts to colour.

4. Turn the heat to its lowest setting, then add the tomatoes followed by the egg.

5. Add black pepper to taste, and leave to cook all the way through. Its ready when the egg stops glistening and the chorizo is oozing bubbling oil.

6. Serve and eat immediately

This produces perfect rice every time. It uses the absorption method, which means there is just enough water added to cook the amount of rice.

Basically for every measure of rice you need one and a half measures of water.

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Ingredients

Basmati rice (we always use Tilda)

Salt

Water

Equipment

A pan with a fitting lid

A measuring cup

A sieve

A kettle

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1. Measure a cup of rice and add it to the pan, then fill the pan with water.
2. Soak the rice for a couple of hours. Anything less than an hour doesn’t provide much benefit; anything longer than three hours is too much and will produce soggy rice.
3. Drain the rice into a seive and rinse thoroughly with cold water.
4. Boil the kettle.
5. Return the rice to the pan, and add about half a tea spoon of salt.
6. Put 1 1/2 cups of boiling water into the pan, put the lid on and set over a high heat.
7. When steam starts to appear, move the pan to the lowest possible heat
8. Cook for 12 minutes, then turn off the heat. Leave to stand for 8 minutes.
9. Its ready to serve.

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Pan

A cup of rice

Soak the rice

Drain and rinse

Add salt

Add 1 1/2 of boiling water

Heat until it steams

Transfer to the lowest possible heat for 12 mins.

Then turn off an let stand for a further 8 mins.