Archive for the ‘Sherry’ Category

British Berry Sherry Trifle

May 10, 2016

British Berry Sherry TrifleBritish Berry Sherry Trifle 2

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Boozy British Trifle (Mary Berry)

November 17, 2015

Boozy British Trifle (Mary Berry) 1 Boozy British Trifle (Mary Berry) 2 Boozy British Trifle (Mary Berry) 3Boozy British Trifle (Mary Berry) 4

Marys Tipsy Trifle (Mary Berry)

October 14, 2015

Marys Tipsy Trifle (Mary Berry)

Old Fashioned Sherry Trifle (Mary Berry)

October 12, 2015

Old Fashioned Sherry trifle (Mary berry)

Mussels with chorizo, almonds and parsley

December 19, 2014
Mussels with chorizo, almonds and parsley

Mussels with chorizo, almonds and parsley

Mussels with Chorizo Almonds and Parsley

January 25, 2014

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Pomegranate Blueberry and Pistachio Trifles (Good Housekeeping)

October 2, 2013

Pomegranate Blueberry and Pistachio Trifles (Good Housekeeping)

Perfect Singapore noodles (Felicity Cloake)

October 2, 2013

(Serves 2)

125g rice vermicelli
Handful of green beans
2 ½ tsp curry powder
3 tbsp soy sauce
2 tbsp rice wine or dry sherry
Pinch of sugar
2 garlic cloves, crushed
1 tbsp peeled and grated ginger root
1 green bird’s eye chilli, finely chopped
2 spring onions, sliced on the diagonal
6 water chestnuts, sliced
½ red pepper, thinly sliced
5 shitaake mushrooms, sliced
Handful of peas
50g prawns
50g char siu pork or cooked chicken, shredded
1 egg, beaten with a pinch of salt and a splash of sesame oil
2 tbsp peanut or other neutral oil
Handful of chopped coriander, to serve

Put the vermicelli in a bowl, and tip boiling water over until covered. Leave for 30-45 seconds until softened, but not soft, then drain and leave to dry in a sieve or colander for about half an hour, tossing occasionally to make sure they don’t clump together.

Blanch the beans in boiling water, then drain and set aside. Add half the curry powder and all the soy sauce, wine and sugar and toss together well until the noodles are well coated.

Put the garlic, ginger, chilli, spring onion and remaining curry powder in one bowl, the vegetables in another and the meat in a third. Put these near the hob along with the beaten egg.

Heat the oil in a wok until smoking, then tip in the garlic and ginger mixture. Stir-fry for 30 seconds until fragrant, then tip in the vegetables. Stir-fry for a couple of minutes, then push to the side of the wok and tip in the egg. Allow to cook undisturbed until almost set, then scramble into the remaining ingredients. Add the meat and prawns and mix in, then tip in the noodles and toss everything together for a couple of minutes, so it’s all well combined.

Heap on to a serving plate, top with coriander and serve immediately.

Paella (Prue Leith)

September 30, 2013

Paella (Prue Leith)

Choolate Orange Mince Pies (Good Housekeeping)

September 24, 2013

Choolate Orange Mince Pies (Good Housekeeping)