Steak with Beetroot and Mustard Dressing

Ingredients
300g Beetroots
1 Tablespoon White Wine Vinegar
1 Teaspoon Caster Sugar
1 Teaspoon English Mustard
2 Tablespoons Olive Oil=Extra for Drizzling
2 Tablespoons Water
2x150g Steaks
125g Salad Leaves

Equipment
1 Ovenproof Tray
1 Jam Jar
1 Grill Pan
1 Balloon Whisk
1 SHARP Knife
1 Chopping Board

The Good Bit

1. Start by preheating your oven too 180c 350f gas 4, top and tail the beetroot, then cut into wedges, place them in the ovenproof tray and drizzle over a little oil, make sure the beets are well coated then bake them for 30 minutes.
2. Meanwhile mix the vinegar, sugar and mustard together in the jam jar until smooth, then add the oil and water, screw on the top and shake well. Next cook your steaks under a high grill, 2 minutes each side for rare, 3-4 minutes per side for medium and 5 minutes for well done, let them rest for 2 minutes then slice (rare looks great with this dish and tastes awesome)
3. Add salad leaves to each plate then divide up the beetroot between the plates, top with the slices of steak and drizzle over your well shaken sauce.

Serves 4

Curry Paste

Ingredients
50g Coriander seeds
4 Tablespoons Cumin Seeds
2 Tablespoons Fennel Seeds
2 Tablespoons Fenugreek seeds
4 Dried red Chillies
5 Curry Leaves
1 Tablespoon Chilli Powder
1 Tablespoon Ground Turmeric
150ml White Wine Vinegar
250ml Vegetable Oil

Equipment
1 Wok
1 Mixing Bowl
1 Spoon
2 Air Tight Jam Jars
Pestle and Mortar/Spice Mill

The Good Bit

1. Grind all the whole spices using the mill or mortar, then place in your mixing bowl along with the rest of the powdered spices and mix well, stir in the wine vinegar and add 5 tablespoons of water.
2. Heat the oil in the wok then pour in the spice mix and cook for about 10 minutes until all the water has been absorbed, when the oil rises to the top, it's done. allow to cool and then pour into your jars and keep in the fridge.

Makes 2 jars

Tikka Paste

Ingredients
2 Tablespoons Coriander seeds
2 Tablespoons cumin seeds
1 1/2 Tablespoons Garlic Powder
2 Tablespoons Paprika
1 Tablespoons Garam Masala
1 Tablespoons Ground Ginger
1 Tablespoon Dried Mint
2 Teaspoons Chilli Powder
1/2 Teaspoons Turmeric
Pinch of Salt
1 Teaspoon Lemon Juice
150ml White Wine Vinegar
150ml vegetable Oil
A Few Drops Red and Yellow Food Colouring

Equipment
1 Wok
1 Mixing Bowl
2 Air Tight Jam Jars
Pestle and Mortar/Spice mill
1 Spoon

The Good Bit

1. Grind the coriander and cumin seeds until they make a fine powder, add to the mixing bowl, add the rest of the spices and stir well. Mix in the lemon juice and a few drops of each food colouring, then add 2 tablespoons of water and the vinegar until you have a thin paste.
2. Now transfer the mixture to the wok with the oil in it and heat, stirring occasionally and cook for about 10 minutes, once the oil floats to the top the sauce is done, spoon into the jars once cool and store in the fridge.

Makes 2 Jars

Salad Dressing

Ingredients
2 Tablespoons White Wine Vinegar
2 Tablespoons Dijon Mustard
8 Tablespoons Olive Oil
Salt and Pepper (use freshly ground if you can)

Equipment
1 Mixing Bowl
1 Balloon Whisk

The Good Bit

1. Start by mixing the vinegar and mustard together in your bowl then whisk in the oil until you have a thick creamy mixture, now season with salt and pepper and chill until ready to use.
2. Serve drizzled over salad leaves or tossed into potatoes.
   

Hollandaise Sauce

Ingredients
125g Butter (diced)
2 Egg Yolks
1 Tablespoon Water
1 Tablespoon White Wine Vinegar
1 Teaspoon Dijon Mustard
1/2 Teaspoon Salt
Pinch of White Pepper
Pinch of Sugar

Equipment
1 Mixing Bowl
1 Balloon Whisk
1 Pan Gently Simmering Water

The Good Bit

1. Throw all the ingredients except the butter in your bowl and whisk until the mixture is light and frothy, now place the bowl over the simmering water and continue whisking until the sauce thickens and the whisk begins to leave a trail.
2. Remove the pan from the heat and start to add the butter a cube at a time whisking well between each addition until all the butter is gone, the sauce should be shiny and thick, season to taste and serve.

Makes 200ml

Potato Salad

Ingredients
500g New Potatoes
150g Green Beans
8 Spring Onions (sliced into inch long chunks)
200g Pitted Black Olives (optional)
100g Salami (cut into thin slices, don't use if you are going for the vegetarian version)
6 Tablespoons Olive Oil
2 Tablespoons White Wine Vinegar
2 Tablespoons Fresh Mint (chopped)
1 Tablespoons Whole Grain Mustard
Salt and Pepper

Equipment
1 SHARP Knife
1 Chopping Board
1 Large Pan
1 Mixing Bowl
1 Serving Bowl

The Good Bit

1. Start by cooking the potatoes for 15 minutes, then drop in the beans and cook for another 3 minutes, drain the water and rinse under cold water then drain again and leave to cool some more.
2. Now chop the potatoes into chunks and toss into the serving bowl along with the olives, onions and salami, in the mixing bowl you want to mix together the remaining ingredients and then season with salt and pepper, pour over the potato mixture and serve.
   

Serves 4

Marinated Summer Steak

Ingredients
4 Tablespoons Soy Sauce
4 Tablespoons Orange Juice (freshly squeezed or from a carton)
3 Tablespoons Vegetable Oil
3 Tablespoons Wine Vinegar (rice or white)
2 Cloves Garlic (finely chopped)
1in Fresh Ginger (grated)
1 Tablespoon Dijon Mustard
500g Steak (one piece or cubes it doesn't matter)
Salad to Serve

Equipment
1 SHARP Knife
1 Chopping Board
1 Mixing Bowl
1 Frying Pan/Griddle Pan

The Good Bit

1. Mix all the ingredients together in the mixing bowl then drop in the meat and stir well to coat, leave to marinate for at least 4 hours (if you can do this in the morning before you go to work it's great) stir occasionally.
   
2. When you are ready to cook, dry fry (no oil) just the meat in the frying pan if you are using chunks or on a griddle if you have steaks (gives it that little extra charred flavour done this way) over a high heat, just seal the meat so it browns on the outside, remove from the heat and let it rest. (cook for longer if you don't want the meat pink)
   
3. Serve on a bed of lettuce, if you have used steaks, cut them with the grain into 1cm wide slices.
   

Serves 4

Portuguese Pork

Ingredients
900g Pork (cubed)
2 Large Onions (chopped thinly)
4 Fresh Red Chillies
4 Tablespoons Vindaloo Curry Paste (or milder curry paste if you don't want it to hot)
6 Tablespoons White Wine Vinegar
1/2 Teaspoon Fenugreek Seeds
6 Tablespoons Tomato Purée
1 Teaspoon Turmeric Powder
1 Teaspoon Mustard Seeds (crushed)
1/2 Teaspoon Mustard Powder
1 1/2 Teaspoons sugar
Salt
250ml Water
A Splash of Oil
250g Rice

Equipment
1 SHARP Knife
1 Chopping Board
1 Mortar and Pestle
1 Mixing Bowl
1 Large Frying Pan
2 Large Pans (1 of which is 2/3rds full of salted boiling water for the rice)

The Good Bit

1. Fry the onion off in a little oil until it goes clear and soft, put this along with all the other ingredients except the water in your mixing bowl, mix very well and leave to marinate for 2 hours.
2. Once marinated pour the mixture either back into the large frying pan or just a large pan and add the water, bring to a low simmer and cook for another 2 hours, 20 minutes before the end cook your rice.
   

Serves 4

Sweet and Sour Pork

Ingredients
500g Pork (cut into bite size cubes)
1/2 Teaspoon 5 Spice Powder
2 Tablespoon Sherry
1 Egg
3 Tablespoons Cornflour
Vegetable Oil for deep frying.
2 Tablespoons Groundnut Oil
1 Clove Garlic (crushed)
1 Onion (roughly chopped)
1 Green Pepper (cored and de seeded)
250g Can Pineapple Chunks (keep the juice, DO NOT USE PINEAPPLE IN SYRUP)
3 Tablespoons White Wine Vinegar
50g Sugar
4 Tablespoons Tomato Ketchup
Salt and Pepper

Equipment
1 SHARP Knife
1 Chopping Board
1 Wok (for deep frying)
1 Large Frying Pan
1 Sauce Pan
1 Mixing Bowl
1 Wooded Spoon
1 Spatula
1 Garlic Press
Kitchen Paper

The Good Bit

1. Boil a Sauce pan of water and add the pork until it changes colour, drain and dry the pork on the kitchen paper
2. Mix the sherry, egg, cornflour, 5 spice and a sprinkle of salt and pepper together, dip in the pork until it's coated all over, then in the wok (or chip pan) heat a good amount of oil up to 190c 375f (a cube of bread should take 30 seconds to brown) Deep fry the pork until it browns all over, remove and set aside on kitchen paper.
3. In the frying pan, heat the groundnut oil, fry the garlic until it is brown then add the onion and pepper for 1 minute, then stir in the pineapple juice, vinegar, ketchup and sugar, heat and keep stirring until it has thickened than add the pineapple and pork, heat well and serve.
   

Serves 4

Spicy Ribs

Ingredients
1kg Pork Ribs (cut into 5cm strips)
A Splash of Oil
1/2 Teaspoon Chilli Powder
1inch Fresh Ginger (finely chopped)
1 Clove Garlic (thinly sliced)
Salt
for the sauce
4 Tablespoons Honey (clear)
4 Tablespoons Wine Vinegar
2 Tablespoons Light Soy Sauce
2 Tablespoons Sherry
150g Tomato Purée
1 Teaspoon Chilli Powder
2 Cloves Garlic (crushed)

Equipment
1 SHARP Knife
1 Chopping Board
1 Mixing Bowl
1 Garlic Press
1 Frying Pan

The Good Bit

1. Mix the sauce ingredients together in the bowl and set aside then sprinkle the ribs with salt.
2. Heat a good splash of oil in the frying pan and add the chilli powder, garlic and ginger and stir fry for 30 seconds, add the ribs and cook until golden brown, then reduce the heat and cook for a further 10 minutes.
3. Add the sauce to the pan, stir well, cover and cook for 25-30 minutes then serve.

Serves 4

Thai Dipping Sauce

Ingredients
1 Spring Onion (finely sliced)
1 Clove Garlic (finely sliced)
2 Red Chillies (finely chopped, seeds in for a hot sauce out for a cooler sauce)
2 Fresh Coriander Leaves (finely chopped)
4 Tablespoons Caster Sugar
6 Tablespoons White Wine Vinegar
1/2 Teaspoon Salt

Equipment
1 SHARP Knife
1 Chopping Board
1 Bowl
1 Spoon

The Good Bit

1. Dissolve the sugar in the vinegar first then add the rest of the ingredients.
2. Serve in little bowls like you see in Chinese restaurants. Can be drizzled over fish or grilled meat.
   

Makes 150ml

BBQ Sauce

Ingredients
2 Tablespoons Oil (sunflower is best)
1 Onion (finely chopped)
2 Cloves Garlic (Crushed)
1 200g Can Chopped Tomatoes
1 Tablespoon Sugar
1 Tablespoon Mustard
1 Tablespoon Worcestershire Sauce
2 Tablespoons Tomato Purée
2 Tablespoons White Wine Vinegar
A Dash of Tabasco Sauce

Equipment
1 SHARP Knife
1 Chopping Board
1 Garlic Press
1 Medium Frying Pan
Blender (optional for a smooth sauce)

The Good Bit

1. Fry off the onion and garlic with the oil until the onion is brown and soft, then add the rest of the ingredients and simmer for about 10 minutes.
2. If you want to blend for a smooth sauce you can.

Makes 450ml

Mayonnaise

Ingredients
1 Egg (the fresher the better, although not straight from the hen otherwise the Mayo will not set)
1/2 Teaspoon Mustard Powder
1 Tablespoon White Wine Vinegar (you can use herb or fruit flavoured if it will go with the dish the Mayo is for)
300ml Olive Oil (corn or vegetable oil give a light Mayo that is also very good)
Salt

Equipment
1 Blender

The Good Bit

1. Whack the egg, mustard and and a pinch of salt into the blender and blend for 30 seconds, then add the wine and blend again.
2. Add the oil now, do this by drizzling it into the mixture with the blender on, have a steady stream going, the sauce will thicken when you have half the oil in but just keep going.
3. Use straight away or cover and refrigerate.

Makes 450ml

French Dressing

Ingredients
1 Tablespoon White or Red Wine Vinegar
1 Teaspoon Dijon Mustard
6 Tablespoon Extra Virgin Olive Oil
Pinch of Sugar
Pinch of Salt and Pepper

Equipment
1 Mixing Bowl
1 Balloon Whisk

The Good Bit

1. Put the vinegar, sugar, mustard, salt and pepper in a bowl and whisk well, then gradually add the oil whilst whisking until it is well mixed, goes well over a salad!

Makes 100ml

Beef Vindaloo

Ingredients
1 Tablespoon Cumin
4 Dried Red Chillies
1 Teaspoon Black Pepper Corns
The Seeds From 5 Green Cardamom Pods
1 Teaspoon Fenugreek Seeds
1 Teaspoon Mustard Seeds (or mustard if you cant get hold of the seeds)
1 Inch Piece of Ginger (grated)
2 Teaspoons Coriander
1/2 Teaspoon Turmeric
1 Garlic Clove
A Pinch of Sugar and Salt
4 Tablespoons White Wine Vinegar
900g Beef (cubed)
1 Large onion (as finely chopped as you can manage)
A Splash of Oil or Two
375g Rice (again anything but pudding)

Equipment
Pestle and Mortar (or instead of seeds use powder)
1 SHARP Knife
1 Chopping Board
1 Large Frying Pan
1 Mixing bowl

The Good Bit

1. Grind up the cumin seeds, peppercorns, fenugreek, cardamom and mustard seeds (leave out the mustard if you are not using seeds) and chillies until you have a fine powder, or just mix them all together if you are using dried powders and mustard from a jar and keep in the mixing bowl.
2. Heat your oil in the frying pan and cook the onion until it is golden brown, then mix this in the mixing bowl with your powder the white wine vinegar a pinch of salt and a pinch of sugar.
3. Now fry of the beef in a little oil until it begins to brown on all sides, then remove from the pan and leave to settle whilst you add another splash of oil to the pan and cook the garlic and ginger for 2mins then add the coriander and turmeric and cook for another 2 minutes.
4. Add your onion and spice mix to the frying pan now and cook for a further 5 minutes, really get those flavours mixing before adding the meat along with a good glass of water (not a pint but imagine a glass of something cold when you've just come in from a hot day outside and that is the size you want.
5. Cover and cook for 1-1 1/2 until the meat is really tender (at this stage if you need more liquid just add a little more water, if the sauce is too liquid then turn up the heat and uncover for 5 minutes. Serve with rice

Serves 6

Beef Madras

Ingredients
450g Beef (cubed)
250g Rice (any rice is fine just don't use pudding rice)
1 Large Onion (finely sliced)
4 Cloves
4 Green Cardamoms
2 Whole Star Anise
4 Green Chillies (chopped)
2 Red Chillies (chopped)
3 Tablespoons Madras Masala Paste
1 Teaspoon Dried Turmeric
4 Tablespoons White wine Vinegar
Sugar to Taste
A Splash of Oil
Coriander and Lemon Wedges to serve (optional)

Equipment
1 SHARP Knife
1 Chopping Board
1 Large Frying Pan/Wok
1 Spatula
1 Large Pan (2/3rds full of boiling salted water)
1 Colander

The Good Bit

1. Start by putting the rice on, cook to packet instructions, usually 10-15 mins whilst that is cooking heat a splash of oil in the frying pan and cook the onion until it turns golden brown, then add all the spices and cook for another 2-3 minutes.
2. Add the meat, the white wine vinegar and a pinch of sugar (keep tasting the sauce until you are happy that the sugar has taken the tang from the vinegar) cook over a medium heat until the beef is cooked through and soft (your rice should be about ready too at this time)
3. Once the rice is done (taste test) wash your rice (place it in a colander and then rinse with boiling water) whilst you are doing this turn the heat up on the frying pan to reduce any remaining sauce. Then serve in a ring of rice. Top with shredded coriander leaves and lemon wedges if you want to be fancy!
   

Serves 4