Chicken and Chorizo Sauce

Ingredients:
25-35g Chorizo, thinly sliced
1 Red pepper
250ml single cream
25g Parmesan (or pecorino) cheese, grated


1. Fry the chorizo for 2 mins in frying pan until golden
2. Cut and add pepper and fry for 10 seconds.
3. Add the cream and bring to boil
4. Add cheese and simmer for 2-3 minutes then remove from the heat.

Serve with chicken and chips

Sponge Cake

Ingredients:
4 eggs
170g (6oz) sugar
113g (4oz) self raising flour
Pinch of salt
2 dsp warm water
2 drops of vanilla essence

Preheat oven 170-180c
1. Beat egg whites and salt till stiff
2. Add sugar slowly and whisk till shiny
3. Add yolks and beat
4. Fold in flour, bit at a time. Stir slowly.
5. Add warm water and vanilla
6. Fold again
7. Pour into two 8' tins and cook for 20 mins.

Pavlova

Ingredients:
4 egg whites
227g (4oz) sugar
teaspoon cornflour
teaspoon vinegar

1. Whisk egg whites until stiff
2. Then add sugar very slowly while wisking
3. Add vinegar and cornflour and blend.
4. Add to non-stick paper
5. Bake at 140 degress for 40 minutes, then turn off oven and leave for 30 minutes,

Spanish Omelette

Ingredients:
1kg potatoes
1 small chopped onions
50mls olive oil
4-5 eggs
salt

1. Peel the potatoes and dice into small bite size pieces.  Par-boil the potatoes for 10 minutes.  Drain and stand to dry for a couple of minutes.
2. Heat the oil in a non-stick frying pan and add the potatoes, along with the chopped onions.  Fry them slowly until tender without allowing them brown. Drain off the oil and keep aside for use later
3. Beat the eggs in a large bowl with 1/2 tsp of salt and add the potatoes and onions to eggs.  (This allows the egg mixture to blend completely around the potatoes instead of adding the eggs on the pan).
4. Return the olive oil you saved earlier to the pan, adding a little if necessary.  Pour the egg and potatoe mixture onto the pan and cook on a meduim heat intil the omelette is set on the bottom, shaking the pan to prevent the omelette sticking as it cooks.  It should be golden and not browned.
5. Place a plate over the pan, turn the omelette onto the plate and slide the omelette back onto the pan uncooked side down.  Cook until the bottom side is also golden.

Pancakes

Makes 8

Ingredients:
125g plain flour
Pinch of salt
2 eggs
275ml milk
1 tablespoon butter, melted
butter or sunflower oil for frying

1. Sift flour and salt into large bowl.  Make a well in the centre.
2. Lightly beat the eggs and pour into centre of the well
3. Gradually whisk in the milk to form a smooth batter. 
4. Add the melted butter when you are ready to cook the pancakes
5. Heat frying pan until very hot.  Add a little oil and wipe out with kitchen paper
6. Pour enough batter into the pan to coat the base and cook for approx 30 seconds.  Turn over and cook other side.

Mustard Dressing

Ingredient:1/3 cup cider vinegar
2 level desert spoon dry mustard
125g caster sugar
1 egg


Dissolve the mustard and vingegar together.
In a separate bowl beat together the sugar and the egg.
Then combine the sugar with the vinegar and mustard.
Cook until thick and stirring constatntly.

Ginger Cookies

Nabbed from the brilliant site blagger.

Ingredients
170g (6oz) self-raising flour
Three quarters of a teaspoon of bicarbonate of soda
70g (2.5oz) of sugar
1 teaspoon of ground ginger
70g (2.5oz) of margarine
115g (4oz) of Golden Syrup
A pinch of salt

Method
Golden Syrup taken straight from the bottle or tin is far too thick and sticky for baking biscuits, and needs thinning through gentle warming. Pour 115g into a small glass and put this into a bowl of hot water to warm.

While the syrup is warming, put the flour, salt and margarine into a large bowl and rub them together until they form a fine breadcrumb-like texture. This happens quite suddenly after a few minutes, so don’t be put off that nothing seems to happen to start with. Once you have the crumb-like texture, mix in the sugar, ginger and bicarbonate of soda.

Now add the warmed syrup and stir it all together. It should be a gentle caramel colour and be holding itself together quite well.

Lightly grease a baking tray with some butter or margarine, and make small balls of your biscuit mixture. When cooked these spread a long way, so make the balls about two-thirds the size of a golf ball, flatten them slightly and then lay them on the tray with a lot of space between each one. At this size they will spread to about 8cm (3in) diameter.

Bake them in a moderate oven (160 degrees C / 320 degrees F) until golden brown. They will be ready in around 10 minutes.

Jamie's Apple Tarte Tatin

Ingredients
Plain flour, for dusting
500g puff pastry
5 small eating apples (approximately 800g), a mixture of sweet and acidic varieties
100g golden caster sugar
100ml Calvados
1 vanilla pod, halved lengthways, seeds scraped out
50g butter, cubed

1. Preheat your oven to 190˚C/375˚F/gas 5. Dust a clean surface and a rolling pin with flour and roll out your puff pastry until it’s just over 0.5cm thick. This will be enough to cover the ovenproof frying pan you’ll be cooking the tarte Tatin in, leaving about 5cm extra around the edge. Put the pastry to one side for now. Peel your apples, then halve them horizontally and use a teaspoon to get rid of the seeds and core.
2. Put the ovenproof pan on a medium heat and add the sugar, Calvados, vanilla seeds and pod. Let the sugar dissolve and cook until the mixture forms a light caramel. Just please remember never ever to touch or taste hot caramel, as it can burn really badly. Once the caramel looks and smells delicious – it should be a lovely chestnut brown – add your halved apples. Carefully stir everything in the pan and cook for about 5 minutes or until the apples start to soften and you get a toffee apple vibe happening. Add the cubed butter, then lay the pastry over the top. Quickly and carefully tuck the pastry down right into the edges – it’s best to use a wooden spoon so you don’t touch the caramel.
3. Bake the tarte Tatin for about 25 to 30 minutes, or until golden, with crispy caramelly pieces bubbling up from under the edges. Take it out of the oven. To make it look like a tarte Tatin you need to turn it out, which isn't hard – but you do need to be careful with that hot caramel. So get a serving plate or board larger than your pan and put an oven glove on to protect the arm holding the board. Put the board or plate on top of the pan, then quickly, carefully and confidently turn it out (remember you can go to www.jamieoliver.com/how-to and see a video of how to do this safely). Put it to one side for a few minutes, so the caramel can cool down, then divide it up and serve with a spoonful of crème fraîche or ice cream.

Salad Dressing

75ml balsamic vinegar
125ml extra virgin olive oil
1tsp Dijon mustard
1tsp castor sugar
salt and pepper
splash lemon juice