Saturday, 12 August 2017

Poached Skate Wing with Nutty Butter Sauce - How To Make



How to make a rich and tasty poached Skatewing with a nutty butter sauce.

Skate is part of the Ray family of fish related to sharks. They have no bones only cartilage. Mostly, people eat the wings and the cheeks of Skate.
Enjoy the recipe.

Paul & Vikki

Tuesday, 8 August 2017

Garam Masala - How To Make




Garam Masala is a mix of spices that is used to add to a curry and used like the equivalent of salt and pepper. It adds additional flavour to a curried dish and everyone has there own recipe and method to make it. Here is a general recipe that you can add or subtract spices to/from. This will keep for weeks in a sterilised air tight jar in a cupboard or pantry away from the light.

Sunday, 6 August 2017

Calypso, Taste of the Caribbean review

Calypso, Taste of the Caribbean
1350 London Road
Leigh-on Sea
SS9 2UH
England

Open, evenings, 6pm to Close - Tuesday to Saturday.

This is a great little restaurant and was fairly busy when we went. We had a reservation for a Saturday night and I would recommend you book also.

I loved the Calypso's concise menu. The menu offered what you would want to eat if you are in the Caribbean. It is also run buy a husband and wife team who are building up a great reputation for good food. The menu wasn't overly complicated like some restaurants where you are offered hundreds of dishes and a chef cooks them all badly.

We had a table for three and ordered lovely starters of Ackee and Saltfish Cod and Spicy Chicken wings.

The restaurant filled up over he course of the evening and the staff, although they were kept busy by several tables with big parties, were still attentive and chatty with the other tables.

The drinks menu had several Caribbean beers which were good to sample, that you don't usually see in the shops. There is a huge selection of rum.

We ordered main courses of Jerk Pork, and Jerk Chicken which were excellent as was the Curried Goat. We ordered side dishes of Fried Plantain, Rice and Peas, and Callaloo which is a little like Spinach. These were also very good and we found the food well cooked and very tasty.

Due to the popularity of the dish and the large cliental, they ran out of the Rum Cake which we had heard was very tasty. That must prove it. Ah well, we will just have to come back for another sample of their fantastic food.

This restaurant merits the five stars we left on Trip Advisor. I would recommend this restaurant for the food and the staff and hope that you take a trip to Leigh on Sea and visit it.

Friday, 4 August 2017

Pan Fried Skatewing With Red Peppers Tomatoes and Capers


Italian Inspired Stuffed Bell Peppers - How To Make




Italian Inspired Stuffed Bell Peppers
This can be used as a simple starter or a light lunch.

Ingredients
250gms Lean Minced Beef (ground beef)
1 Large Onion (diced)
1 Clove of Garlic (finely chopped)
5 Bell Peppers
1 400gms tin of chopped Tomatoes
1Teaspoon Oregano
1Teaspoon Basil
1/2 cup Rice (125gms)
Salt & Pepper for seasoning
Olive oil

Method
Fry the onion and garlic in the olive oil. Add the ground beef and cook for 6-7 minutes. Add in the herbs and then add a tin of tomatoes. Bring to a simmer and add the rice and leave covered for rice to cook approx. 15-20 minutes. Stir in Parmesan cheese.
Leave to cool.
Cut tops off peppers and remove seeds. Season cavity of the peppers with pepper and a little salt. Stuff the peppers with the meat/rice mixture pressing the stuffing in firmly.
Place the stuffed peppers in a roasting tin and add water about an inch deep.
Cook in the oven on 200 degrees centigrade (390-400 Fahrenheit)
for 25-30 mins or until the peppers have softened.
By cooking uncovered in your oven, the peppers may start to char which is what you want to happen.

Saturday, 17 September 2016

Slow Roast Shoulder of Lamb - How to Make







How to make slow roast shoulder of Lamb



Make a vegetable trivet of thick sliced Onions, Celery, Carrots and Garlic cloves.



Stab the Shoulder of Lamb on both sides and stuff the holes with sprigs of Rosemary,slivers of Garlic and Lemon peel to add flavour to the meat.



Start off cooking high at 250 Centigrade/450 Fahrenheit to colour the Lamb. After 25 minutes in the oven add a cup of water to prevent the vegetable trivet from burning. Cover with tinfoil. Roast at 150 Centigrade/300 Fahrenheit in a low oven for 3 & 1/2 hours until the meat is falling apart and can be shredded with a spoon.



Rest Lamb for 1/2 hour while you make gravy from the pan juices.



First spoon off most of the fat. Adding Flour to make a roux cooking the flour in the remaining fat. Scrape off the stuck meat and veg on the bottom of the roasting pan to get extra flavour.
Add wine and cook off the alcohol. Add vegetable stock or a water/stock cube and season with salt and pepper. Cook until desired thickness and serve with the Lamb.







Saturday, 11 June 2016

Zingy Alcoholic Elderflower Champagne - The Tasting





How to make a zingy alcoholic Elderflower Champagne - The Tasting



Ingredients:-
5 Lemons Zest and Juice
2kg Sugar
40-50 Elderflowers (Large Flower Heads)
2 teaspoons White Wine Vinegar
12 litres of water
Pinch of Brewers Yeast if you don't see a reaction taking place after a couple of days.



Method:-
Dissolve the sugar in 2 litres of water in a large saucepan or large stock pot over heat on the hob. Turn off heat when all sugar has dissolved.
Top up with 10 more litres of water.
Add the juice and zest of 5 lemons.
Add the Elderflower heads.
Add 2 teaspoons of white wine vinegar.
Leave covered with muslin cloth or the stock pot lid to ferment in a cool dry place for 3-5 days.
Take the liquid and sieve and strain through muslin cloth and then bottle in sterilised plastic bottles.
Leave in the bottles for 7-10 days before drinking.
Fermentation takes place in the bottles so you may need to open and let out the gas to prevent the plastic bottles from exploding.



This makes a light and refreshing mildly alcoholic drink for those long summer evenings spent sitting in the garden.