Ingredients Ham hock 2 ham stock cubes lentils, broth mix leek grated potato grated carrots packet of dried or frozen veg I don’t use measures it is just judgment to get it roughly balanced Method Put the hock in a…
One advantage of living where I do, is the abundance of cheap shellfish. Yesterday I cooked some scallops. These are a type of large clam. To add a bit of interest to the flavour, I made a marinade for the scallops of olive oil, garlic and lemon. This imparted a wonderful aroma to the flesh of the shellfish and proved popular with my dinner guest. Do try this recipe yourself even if you don’t usually like shellfish – the lemon and garlic overcome most of the flavours of the fish.
It can be difficult to get a good steak. I’ve been to restaurants up and down the country with friends and relatives, and often, they’ll order a steak. They are frequently disappointed. It’s usually pale coloured and lacking flavour. It’s either over-cooked it or else, if you ask for it rare, they serve the steak cold – and I mean refrigerator cold. I have been served steak here that looked perfectly char-grilled on the outside but was icy cold and raw inside. Raw is not the same as rare. But it shouldn’t be so. There are few things easier than cooking a steak. To cook a perfect steak needs just a little more knowledge and a good marinade. This recipe is one of my steak marinades.
Victoria sponge cake is a classic recipe and one that many children learn to make. This recipe is simple and if prepared the right way, it will be light and airy. The eggs, sugar, butter and flour should be in equal quantities. The exact amount depends on the size of your eggs.