First make the pesto – place basil and pine nuts in food processor. Cover; process a few times with on-and-off pulses. Add garlic; pulse a few times. Slowly add oil in stream while processor is running, stopping to scrape down sides of processor with rubber spatula. Add Parmesan cheese; pulse until blended.
Monthly Archives: October 2013
White bloomer bread recipe
This is a very simple bread recipe to follow to make a white bloomer – don’t do what i do and play with measurements until you get used to things otherwise it might go wrong.
First put the flour in a bowl, add the dried yeast to one side and the salt to the other, they need to be kept apart at this stage. Next add the olive oil and about two thirds of the water. Continue reading White bloomer bread recipe
Coq Au Vin
Cut the pancetta into short strips; they need to be thicker than a matchstick. Put them, together with the butter, into a thick-bottomed casserole and let them cook over a moderate heat. Stir the pancetta until golden, lift it out into a bowl, leaving behind the fat in the pan. Continue reading Coq Au Vin
Texan beef brisket
This is an amazing recipe which uses a Texan barbecue recipe but doesn’t require sunny weather, basically its a slow cook beef dish using one of the cheapest cuts, brisket. It’s also really simple which is an added bonus Continue reading Texan beef brisket
Paella
Method:
Heat the olive oil in a paella pan (or large frying pan) and fry the chorizo until slightly crispy and remove with a slotted spoon and set aside on kitchen paper. Continue reading Paella