INGREDIENTS
2 tins red kidney beans
2 tins of coconut milk
7 spring onion stalks, chopped
2 sprigs fresh thyme
Salt and pepper
5 cups long-grain rice
2 whole Scotch bonnet peppers
DIRECTIONS
Place beans, coconut milk, onions, thyme, salt, and pepper in large saucepan and add rice. Top with water, if necessary, so that there is about 2-1/2 times as much liquid as rice and beans.
Place the whole hot peppers on top and bring to a boil. Reduce the heat and cover. Let the rice steam slowly for at least 25-30 minutes or until all the liquid is absorbed and the rice is tender. Do not stir while cooking or allow the pepper to burst.
Remove the pepper and thyme stalk, then fluff lightly before serving.
Project Food Blog
Wedding Buffet Menu
Whole Dressed Salmon
2 x Jewelled Couscous
2 x large Caesar salad
1 large Green salad
1 Pasta salad
Caribbean Rice and Peas
1 Greek salad
60 pieces Special Barbecue Chicken
Cocktail sausages
1 large Roast Ham
Cherry tomatoes
Coleslaw
French bread
Nicola's Extraordinary Banana trifle x 3
Sue's Raspberry Pavlova x 3
Chocolate Roulade x 3
Chocolate wedding cake
Serve with Wayne Collins Honeymoon Passion cocktail, a Dominican Republic Speciality
2 x Jewelled Couscous
2 x large Caesar salad
1 large Green salad
1 Pasta salad
Caribbean Rice and Peas
1 Greek salad
60 pieces Special Barbecue Chicken
Cocktail sausages
1 large Roast Ham
Cherry tomatoes
Coleslaw
French bread
Nicola's Extraordinary Banana trifle x 3
Sue's Raspberry Pavlova x 3
Chocolate Roulade x 3
Chocolate wedding cake
Serve with Wayne Collins Honeymoon Passion cocktail, a Dominican Republic Speciality
Roast Pork and Crackling
This a recipe slightly adapted from Delia Smith. I find the crackling works really well.
This recipe is for loin of pork which provides maximum crackling.How to get crisp, crunchy crackling is not a problem if you follow a few simple guidelines. Buy the pork a couple of days before you need to cook it, remove any plastic wrap, put it on a plate immediately and dry it as thoroughly as possible with absorbent kitchen paper. After that, leave it uncovered in the lowest part of the fridge so that the skin can become as dry as possible before you start the cooking.
INGREDIENTS
2 large (2.25 kg) loins of pork
2 small onion, peeled
2 tablespoon plain flour
20 fl oz (550 ml) dry cider 20 fl oz (550 ml) vegetable stock (or potato water)
Maldon salt and freshly milled black pepper
Pre-heat the oven to gas mark 9, 475 F (240 C).
DIRECTIONS
While the oven is pre-heating, score the skin of the pork. It will be scored already, but it's always best to add a few more lines. To do this you can use the point of a very sharp paring knife, or Stanley knife, or you can now even buy a special scalpel from a good quality kitchen shop! What you need to do is score the skin all over into thin strips, bringing the blade of the knife about halfway through the fat beneath the skin. Now place the pork in a tin, skin-side up, halve the onion and wedge the two pieces in slightly underneath the meat. Now take about 1 tablespoon of crushed salt crystals and sprinkle evenly over the skin, pressing it in as much as you can.
Then place the 2 loins of pork on a high shelf in the oven and roast the joints for 25 minutes. After that turn the heat down to gas mark 5, 375 F (190 C) and calculate the cooking time, allowing 35 minutes to the pound. In this case it would be 2 1/2 to 3 hours. There's no need to baste pork as there's enough fat to keep the meat moist. The way to tell if the meat is cooked is to insert a skewer in the thickest part and the juices that run out should be absolutely clear without any trace of pinkness. When the pork is cooked, remove it from the oven and give it at least 30 minutes' resting time before carving.
While that is happening, tilt the tin and spoon all the fat off, leaving only the juices. The onion will probably be black and charred, which gives the gravy a lovely rich colour. Leave the onion in, then place the roasting tin over direct heat, turned to low, sprinkle in the flour and quickly work it into the juices with a wooden spoon. Now turn the heat up to medium and gradually add the cider and the stock, this time using a balloon whisk until it comes up to simmering point and you have a smooth rich gravy.
Taste and season with salt and pepper, then discard the onion and pour the gravy into a warmed serving jug. Serve the pork carved into slices, giving everyone some crackling.
We had this as part of our Sunday lunch in the Cotswolds, and with the 2 legs of lamb and all the trimmings, fed 40 people. I've also had Roast Pork cooked like this at 1 o'clock in the morning one New Year, in a lovely white roll with stuffing and apple sauce. A very versatile way to feed a lot of people.
This recipe is for loin of pork which provides maximum crackling.How to get crisp, crunchy crackling is not a problem if you follow a few simple guidelines. Buy the pork a couple of days before you need to cook it, remove any plastic wrap, put it on a plate immediately and dry it as thoroughly as possible with absorbent kitchen paper. After that, leave it uncovered in the lowest part of the fridge so that the skin can become as dry as possible before you start the cooking.
INGREDIENTS
2 large (2.25 kg) loins of pork
2 small onion, peeled
2 tablespoon plain flour
20 fl oz (550 ml) dry cider 20 fl oz (550 ml) vegetable stock (or potato water)
Maldon salt and freshly milled black pepper
Pre-heat the oven to gas mark 9, 475 F (240 C).
DIRECTIONS
While the oven is pre-heating, score the skin of the pork. It will be scored already, but it's always best to add a few more lines. To do this you can use the point of a very sharp paring knife, or Stanley knife, or you can now even buy a special scalpel from a good quality kitchen shop! What you need to do is score the skin all over into thin strips, bringing the blade of the knife about halfway through the fat beneath the skin. Now place the pork in a tin, skin-side up, halve the onion and wedge the two pieces in slightly underneath the meat. Now take about 1 tablespoon of crushed salt crystals and sprinkle evenly over the skin, pressing it in as much as you can.
Then place the 2 loins of pork on a high shelf in the oven and roast the joints for 25 minutes. After that turn the heat down to gas mark 5, 375 F (190 C) and calculate the cooking time, allowing 35 minutes to the pound. In this case it would be 2 1/2 to 3 hours. There's no need to baste pork as there's enough fat to keep the meat moist. The way to tell if the meat is cooked is to insert a skewer in the thickest part and the juices that run out should be absolutely clear without any trace of pinkness. When the pork is cooked, remove it from the oven and give it at least 30 minutes' resting time before carving.
While that is happening, tilt the tin and spoon all the fat off, leaving only the juices. The onion will probably be black and charred, which gives the gravy a lovely rich colour. Leave the onion in, then place the roasting tin over direct heat, turned to low, sprinkle in the flour and quickly work it into the juices with a wooden spoon. Now turn the heat up to medium and gradually add the cider and the stock, this time using a balloon whisk until it comes up to simmering point and you have a smooth rich gravy.
Taste and season with salt and pepper, then discard the onion and pour the gravy into a warmed serving jug. Serve the pork carved into slices, giving everyone some crackling.
We had this as part of our Sunday lunch in the Cotswolds, and with the 2 legs of lamb and all the trimmings, fed 40 people. I've also had Roast Pork cooked like this at 1 o'clock in the morning one New Year, in a lovely white roll with stuffing and apple sauce. A very versatile way to feed a lot of people.
Hearty Sweet Potato and Chili Soup
INGREDIENTS
1 teaspoon ground mixed spice
1 teaspoon ground cumin seeds
1 teaspoon chilli flakes
1 teaspoon ground cinnamon
1 teaspoon smoked paprika
3 tbsps olive oil
8 red onions, peeled and sliced
8 sweet potatoes, peeled and diced
600ml vegetable stock
Sour cream and fresh coriander to serve
DIRECTIONS
Grind all the spices in a pestle and mortar.
Heat the oil in a medium saucepan and sauté the red onion and sweet potato for a few minutes, to soften.
Stir in the ground spices to coat the vegetables. Pour in the vegetable stock and reduce the heat and simmer gently for 18-20 minutes.
Blend using a hand blender or transfer to a liquidiser and blend until smooth.
Transfer to a serving plate and spoon the sour cream on top, to serve, garnish with the coriander leaves....
1 teaspoon ground mixed spice
1 teaspoon ground cumin seeds
1 teaspoon chilli flakes
1 teaspoon ground cinnamon
1 teaspoon smoked paprika
3 tbsps olive oil
8 red onions, peeled and sliced
8 sweet potatoes, peeled and diced
600ml vegetable stock
Sour cream and fresh coriander to serve
DIRECTIONS
Grind all the spices in a pestle and mortar.
Heat the oil in a medium saucepan and sauté the red onion and sweet potato for a few minutes, to soften.
Stir in the ground spices to coat the vegetables. Pour in the vegetable stock and reduce the heat and simmer gently for 18-20 minutes.
Blend using a hand blender or transfer to a liquidiser and blend until smooth.
Transfer to a serving plate and spoon the sour cream on top, to serve, garnish with the coriander leaves....
Guacamole
INGREDIENTS
6 avocados - peeled, stoned, and mashed
2 lime, juiced
generous pinch of salt
1 medium diced onion
large bunch of chopped fresh coriander
4 large tomatoes, finely diced
1 teaspoon of minced garlic
2 pinches ground cayenne pepper (optional)
A few spoonfuls of sour cream or mayonnaise
DIRECTIONS
In a medium bowl, mash together the avocados, lime juice, and salt. Mix in onion, most of the coriander (leave some for garnish), tomatoes, and garlic. Stir in sour cream and sprinke on the cayenne pepper. Refrigerate for 1 hour for best flavour, or serve immediately.
6 avocados - peeled, stoned, and mashed
2 lime, juiced
generous pinch of salt
1 medium diced onion
large bunch of chopped fresh coriander
4 large tomatoes, finely diced
1 teaspoon of minced garlic
2 pinches ground cayenne pepper (optional)
A few spoonfuls of sour cream or mayonnaise
DIRECTIONS
In a medium bowl, mash together the avocados, lime juice, and salt. Mix in onion, most of the coriander (leave some for garnish), tomatoes, and garlic. Stir in sour cream and sprinke on the cayenne pepper. Refrigerate for 1 hour for best flavour, or serve immediately.
Cotswold Shopping List for 20 adults and approx 14 kids
3 x Fresh Soured Cream 284ml
2 x Philadelphia Original 300g
Mature Grated Cheddar 500g
2 x Le Rustique Pasteurised Camembert 250g
2 x Pie D'angloys 200g
2 x Finest Cheese Selection510g
3 large packets of Smoked Salmon
1 large cooked ham
2 cooked turkey breasts
1 large pork pie
3 x T.Finest* 12 Traditional Pork Chipolata 375g
12 packets of Thick Cut Bacon 220g
2 x Lamb Whole Leg 1.8 kg each
2 x Finest Pork Ribeye Joint
36 Free Range Eggs
2 x Yeo Valley Organic Greek Style Natural Yoghurt 450g
4 x Cool Salsa Dip 200g
3 x Nacho Cheese Dip200g
King Edward Potatoes 5kg
Chantenay Carrots 1.5 kg
20 Large Flat Mushrooms
4 x Iceberg Lettuce 250g
5 punnets Cherry Tomatoes 300g
3 x Unwashed Lambs Lettuce 60g
1 x Red Cabbage
3 large heads of Broccoli
2 x Cauliflowers Extra Large
3 x Cucumbers
6 x Medium Avocados
5 loaves Medium Sliced White Bread 400g
2 x New York Bagels Plain 5pk
1 x Cheese Sauce 600g (It was my birthday so I CHEATED, FORGIVE ME!!)
Finest Four Cheese Twists 130g
2 X Cheese Twists 125g
2 X Rough Oatcakes 250g
2 X Biscuits For Cheese 500g
2 X Milton's Garlic & Herb Crackers 170g
4 X Nacho Cheese Tortilla Chips 300g
3 X Jordans Country Crisp Strawberry500g
2 X Vegetable Gravy Granules 200g
1 X Snack Pack Raisins 18x14g
1 X Trade Aid Uk Granulated Sugar500g
8 X Heinz Cream Of Tomato Soup 4 X 400g
8 X Napolina Chopped Tomatoes400g
5 X Taco Mix Beans & Mex Sauce 420g
2 X Old El Paso Mixed Chilli Jalapenos 215g
8 X Discovery Taco Tray Kit 270g
8 x Organic 6 Tortilla Wraps
Uht Skim Milk 6 X 1 Litre
Uht Semi Milk 6x1ltr
4 X Fragata Olives Stuffed With Anchovy 200g
4 X Fragata Olives Stuffed With Garlic 200g
3 X Mrs Elswood Sweet & Sour Cucumbers 670g
2 X Haywards Crisp & Mild Sweet Onions 710g
Minced Beef 2 kg
6 bottles Schloer
Finest 160 Tea Bags 500g
Fairtrade Freeze Dried Coffee 100g
With delivery this came to about £300….
Top Tip….
Get it delivered to where you are staying!!
2 x Philadelphia Original 300g
Mature Grated Cheddar 500g
2 x Le Rustique Pasteurised Camembert 250g
2 x Pie D'angloys 200g
2 x Finest Cheese Selection510g
3 large packets of Smoked Salmon
1 large cooked ham
2 cooked turkey breasts
1 large pork pie
3 x T.Finest* 12 Traditional Pork Chipolata 375g
12 packets of Thick Cut Bacon 220g
2 x Lamb Whole Leg 1.8 kg each
2 x Finest Pork Ribeye Joint
36 Free Range Eggs
2 x Yeo Valley Organic Greek Style Natural Yoghurt 450g
4 x Cool Salsa Dip 200g
3 x Nacho Cheese Dip200g
King Edward Potatoes 5kg
Chantenay Carrots 1.5 kg
20 Large Flat Mushrooms
4 x Iceberg Lettuce 250g
5 punnets Cherry Tomatoes 300g
3 x Unwashed Lambs Lettuce 60g
1 x Red Cabbage
3 large heads of Broccoli
2 x Cauliflowers Extra Large
3 x Cucumbers
6 x Medium Avocados
5 loaves Medium Sliced White Bread 400g
2 x New York Bagels Plain 5pk
1 x Cheese Sauce 600g (It was my birthday so I CHEATED, FORGIVE ME!!)
Finest Four Cheese Twists 130g
2 X Cheese Twists 125g
2 X Rough Oatcakes 250g
2 X Biscuits For Cheese 500g
2 X Milton's Garlic & Herb Crackers 170g
4 X Nacho Cheese Tortilla Chips 300g
3 X Jordans Country Crisp Strawberry500g
2 X Vegetable Gravy Granules 200g
1 X Snack Pack Raisins 18x14g
1 X Trade Aid Uk Granulated Sugar500g
8 X Heinz Cream Of Tomato Soup 4 X 400g
8 X Napolina Chopped Tomatoes400g
5 X Taco Mix Beans & Mex Sauce 420g
2 X Old El Paso Mixed Chilli Jalapenos 215g
8 X Discovery Taco Tray Kit 270g
8 x Organic 6 Tortilla Wraps
Uht Skim Milk 6 X 1 Litre
Uht Semi Milk 6x1ltr
4 X Fragata Olives Stuffed With Anchovy 200g
4 X Fragata Olives Stuffed With Garlic 200g
3 X Mrs Elswood Sweet & Sour Cucumbers 670g
2 X Haywards Crisp & Mild Sweet Onions 710g
Minced Beef 2 kg
6 bottles Schloer
Finest 160 Tea Bags 500g
Fairtrade Freeze Dried Coffee 100g
With delivery this came to about £300….
Top Tip….
Get it delivered to where you are staying!!
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