Sweets and
savories A Buck’s Rock Original Cookbook Recipes by: Ian Jones
2013
pORK sTROGANOLF Ingredients • Pork fillet • Garlic • Mushrooms • Red onions • Peppers • Smoked paprika • Low fat natural yogurt • Dijon mustard
1. Remove any sinew from the pork fillet and cut into strips. 2. Roll the strips of pork in smoked paprika. 3. Slice the mushrooms, peppers, and red onion, and pan fry in a little oil for around 5 minutes on a medium heat, then set aside. 4. Crush and chop the garlic, and pan fry with the pork fillet strips for around 2 minutes. 5. Add the cooked vegetables back to the pan of pork and garlic, and add a small carton of natural yogurt. 6. Add a teaspoon of dijon mustard,
then taste and add salt, pepper, and smoked paprika if needed. 7. Reduce the sauce by half or until thick by simmering on the hob, or you can put it in the oven for around 10 minutes
BAKED VEGETABLE SAMOSAS Ingredients For the filling • 100gm/4oz Potatoes • 100gm/4oz Carrots • 100gm/4oz Peas • 100gm/4oz sweetcorn • 2 tbsp olive oil • 1 onion, finely chopped • 2 green chillies, finely chopped • 1⁄4 tsp salt • Pinch of mustard seeds • Pinch of cumin seeds • Coriander powder • Garam masala (mixed Indian spices)
1. Preheat the oven to 180C/Gas Mark 4 2. Boil potatoes in the pan for 10-15 mins/or until tender. Drain and then roughly smash and set aside. 3. At the same time in another pan boil the carrots and peas for a few mins, drain and set aside. 4. For the filling, heat the olive oil in a pan, add the cumin seeds and after they start to splutter, add the onion and chillies and garlic. Fry for 6- 7 mins, or until they have softened. 5. Mix in the salt, coriander powder and garam masala, and stir-fry for a minute. Add the carrots and peas and fry for a couple of minutes.
• Turmeric • Chilli powder; • Handful of coriander leaves • Garlic if desired For the pastry • 300gm/11oz Wholemeal chappati flour, plus a little extra for the ‘glue-like paste’ • 2 tsp olive oil • Pinch of salt • Pinch of baking powder
6. Add the mashed potato and coriander leaves, and stir well until all the ingredients are blended together. 7. For the pastry, place the flour, oil and 6-7 tablespoons of water into a bowl. 8. Using your hands, knead for 5-8mins to form a dough. 9. Mix together a little flour and water in a small bowl to make a glue-like paste. 10. Divide the dough into golf-ball sized pieces and, on a floured surface, roll them out into thin circles, about 7.5cm across and 3mm thick, and then cut each circle in half.
11. Apply the ‘glue’ to the straight edge of one semi-circle. Fold it to make a cone shape, sealing the pasted straight edge, then lift the cone with a tapered end at the bottom, and fill it with about one tablespoon of the veg mixture. 12. Seal the samosa with a little more glue, pressing the edges firmly together. Repeat the process until all of the pastry has been used up. 13. Place the samosas on a baking tray and put them in the centre of the oven. 14. Bake for 25-30 mins, turning them once halfway through cooking until lightly browned. 15. Serve hot with chutney.
BUTTERED CHICKEN BALTI Ingredients • Chicken thighs, boneless and skinless, cut into 3-4cm pieces • 2 garlic cloves, peeled and finely crushed • 2cm ginger, peeled and finely grated • 1⁄2tsp fine sea salt • 1⁄2tsp hot chilli powder • 75ml natural yogurt • 1⁄2tsp garam masala (mixed Indian spices) • 1⁄2 tsp ground turmeric • 1tsp ground cumin • 1-2 tbsp vegetable oil, for brushing
1. Place the chicken in a bowl with the garlic, ginger, salt, chilli powder. Mix, cover with cling film and chill. Mix together the yogurt, garam masala, turmeric and cumin and add to the chicken, making sure that each piece is well coated with the mixture. Cover and chill. 2. Preheat the oven to 180oC/Fan 160oC/gas mark 4. Put the marinated chicken pieces on a grill rack set on a baking tray and bake for 8-10 mins. Brush the chicken pieces with a little oil and turn them over. Bake for another
For the Sauce • 1 Onion finely chopped • 2 garlic cloves, peeled and finely chopped • 2cm ginger, peeled and finely chopped • 1 cardamom pod, seeds lightly crushed • 1tsp ground coriander • 1tsp garam masala (mixed Indian spices) • 1tsp ground turmeric • 1tsp hot chilli powder, or crushed dried chilli’s • 1 tin of chopped tomatoes • 1 tin of coconut milk • 50 grams of ground almonds • 1tbsp chopped coriander, to garnish • Butter
10-12 mins until just cooked through. 3. For the sauce: Heat the butter in a pan and add the onion garlic and ginger. Fry for a min or so then add the cardamom, coriander, garam masala, turmeric and chilli powder, or chilli flakes. Stir well and fry for about 10 minutes on a low heat. Stir in the tomato puree and add the ground almonds, cook for another couple of mins. Add the chicken pieces to the sauce and stir well. Finally, add the butter
and coconut milk and stir continuously until the butter has melted and the sauce is smooth. Taste and adjust the seasoning.
mEditerranean vegetable pasta Ingredients • Pasta (any variety) • Aubergine • 1 tin of chopped tomatoes • Mushrooms • Red Onion • Garlic 3 cloves • Courgette • Red Yellow and Green Peppers • Fresh thyme and rosemary
1. Chop all the fresh vegetables into good size pieces (not too small) and place into a deep baking tray. Add 2 or 3 cloves of chopped fresh garlic, a pinch of salt and pepper, and drizzle 5 tablespoons of olive oil. Use your hands to make sure all the vegetables are coated with olive oil. Add chopped rosemary and thyme to your liking, and bake the vegetables in a hot oven for around 10-15 minutes. (180 degrees)
For the Sauce • Tinned chopped tomatoes • Garlic 2 cloves • Fresh baby spinach • Olive oil
2. While the vegetables are roasting, cook the pasta in salted boiling water. 3. In a saucepan fry off 2 cloves of chopped garlic in a little warm olive oil, add a good handful of fresh spinach leaves, and the tin of chopped tomatoes. 4. Once the roasted vegetables are ready, add them to the sauce. When the pasta is ready, add to the sauce and the roasted vegetables. Toss together and serve.
garlic & thyme chicken kiev Ingredients • Chicken breasts • Garlic • Lemon thyme • Flat leaf parsley • Butter • Eggs • Flour • Breadcrumbs • New Potatoes • Red onions • Rosemary • Sea salt
1. To make the garlic butter filling, peel and puree 3 cloves of garlic and place in a bowl with slightly softened butter. 2. Chop a small bunch of flat leaf parsley, and pick and chop some leaves of lemon thyme and add to the butter and garlic. Mix well and season with salt and pepper, wrap in cling film and chill In the fridge, until firm. 3. Make a small insert into a chicken breast with a small sharp pointed knife. Cut the chilled garlic butter into long slices about the same size as the chicken breast
and insert into the cavity you’ve just made. 4. Season some flour with a little and roll the chicken breast in it. Then crack an egg and whisk in a separate bowl, coat the floured chicken breast in the egg, and then roll in breadcrumbs. 5. Fry the chicken in hot oil, you could add butter to the pan for extra flavor, but that’s not essential. Keep control of the heat in your pan and turn the chicken over gently. 6. Once you have a nice
golden color all over, place on a tray and bake in the oven for around 15 minutes at 180 degrees. 7. Boil new potatoes for around 10 minutes in salted water. Remove the pan and drain. 8. Place on a non stick tray and drizzle with olive oil and sprinkle with sea salt. 9. You could add a bulb of smashed garlic, and also herbs such as rosemary and thyme. 10. Roast in hot oven for around 15 minutes. (180 degrees)
cottage pie Ingredients • 3 tbsp oil • 1 small packet of beef mince • 1 onion, finely chopped • 1 carrot , chopped • 1 celery stick, chopped • 1 garlic clove, finely chopped • 1 tbsp plain flour
1. Brown off the mince beef in a little oil, and then drain off any excess fat. 2. Add the carrots, celery, onions, and garlic to the pan, and cook for around 10 minutes. 3. Add the tomato puree, and plain flour, and then add the beef stock. 4. Cook on the hob until the mixture has thickened. 5. Season with salt, pepper, and Worcestershire sauce. 6. To make the mash, peel, chop, and boil the potatoes until soft. Then mash together with a little butter, salt and pepper to season.
• 2 tbsp tomato purée • 200ml beef stock • 2 tbsp Worcestershire sauce • 3 or 4 potatoes, for the mash
7. Add the mash on top of the mince beef mix in an oven proof dish, and then bake for around 30 minutes at 180 degrees.
thai green curry Ingredients • Chicken breast • 2 tins of coconut milk • Any fish is an optional extra such as sea bass, monkfish, etc... For the curry paste • 4 lemongrass stalks, tougher outer leaves discarded • 6 medium-hot green chillies • 3 cloves garlic, peeled and crushed • 5cm/2in piece of ginger,
1. In a food processor, blitz together all of the curry paste ingredients until smooth. 2. If using chicken, remove any skin and slice the chicken into strips. In a hot frying pan brown off the chicken making sure not to over load the pan. Once browned set the chicken aside. 3. In a separate pan add 2 tins of coconut milk, and the Thai green curry paste, and bring to the boil. Add the browned chicken pieces or whole king prawns. 4. Any fish is fine to add raw at this stage, such as sea bass, monkfish etc.
peeled and chopped • 2 shallots, peeled and chopped • A bunch of chopped coriander • 1 tsp ground cumin • 1 tsp chopped lime zest, or kafia lime leaves • 1 tbsp Thai fish sauce • 1⁄2 tsp ground black pepper
5. Simmer on a low heat for around 10 minutes to cook the prawns or chicken through. 6. Finish the Thai green curry with chopped fresh coriander, and a squeeze of fresh lime juice.
spiced pork tacos Ingredients • Pork Sausages • Onion • Smoked paprika • Tin of black eyed beans • Lettuce • Tomatoes • Natural Yogurt • Harrisa paste • Taco shells
1. Start by removing the outer casing of the sausages and place in a bowl. 2. Add finely chopped onion and a tablespoon of smoked paprika. 3. Shape into round meatballs, not large so they can fit into the taco shell. 4. Start by pan frying them in a little oil, and then add the blackened beans, before finishing them in the oven for 5-10 minutes or until cooked through. 5. While the meatballs are cooking prepare some chopped lettuce, and sliced tomatoes, and place in the bottom of the taco shells. 6. Add a couple of tablespoons of the
harrisa paste to a pot of natural yogurt and mix well. 7. When the meatballs and beans come out of the oven, add to the taco shells and drizzle with the harrisa yogurt mix.
morrocan lamb & cous cous Ingredients • 500g Minced lamb • Onion • Carrot • Garlic • 2 tbsp ground cumin • Chopped tomatoes • Chopped parsley • 1 tbsp ground cinnamon
1. Brown off minced lamb (500g) in a hot pan, add 2 tablespoons of ground cumin, and 1 tablespoon of cinnamon. Add finely diced onion, carrot, and garlic. Cook for 5 minutes, and then de-glaze the pan with a splash of balsamic vinegar before adding a tin of chopped tomatoes. 2. Cook low and slow for 15-20 minutes until the mixture has reduced and naturally thickened itself. Check for seasoning, and add the freshly chopped parsley.
• Balsamic vinegar • Vegetable stock • Turmeric • Cous cous • Lemon zest • Lemon juice • Freshly chopped mint
For the Cous cous 1. Put the cous cous in a bowl and cover with hot vegetable stock. 2. Clingfilm the bowl and let it sit for 5 minutes. Then with a fork, fluff up the cous cous, and flavor it up with lemon zest, lemon juice, and fresh chopped mint.
Spaghetti
carbonara
Ingredients Spaghetti or any pasta of your choice • Garlic • Onion (white) • Smoked bacon • Mushrooms • Cream (whipping or double) • Thyme • Parmesan cheese
1. Cook the spaghetti in boiling salted water for around ten minutes. 2. While the pasta is cooking: Heat up a non stick frying pan, and add a little olive oil. 3. Chop smoked bacon into small cubes, and add them to the frying pan to cook for around 2 minutes. 4. Peel and finely chop 1 small onion, and a handful of sliced mushrooms. Add to the pan with the bacon. Cook on a low to medium heat for around 3 minutes. 5. Peel and finely chop 1 clove of fresh garlic, and add to the sautéed
onions, mushrooms, and bacon. 6. Add a few picked fresh thyme leaves. 7. Once the mushrooms have cooked out, add 1 cup of whipping cream. 8. Leave on the heat to reduce. (Meaning the sauce will thicken itself) 9. Check the seasoning, and add a little salt and pepper if needed. 10. Finish with a little grated parmesan or any hard Italian cheese. 11. Once the pasta is ready, strain
and add to the carbonara sauce. 12. If the sauce has become too thick you can add a little of the water from the pasta to let it down.
carrot cake muffins Ingredients • 2 cups of flour (260g) • 1 1⁄2 teaspoons of baking soda • 1⁄2 a teaspoon of salt • 1 and a half teaspoons of ground cinnamon • 4 eggs • 1 cup of sugar (200g) • 1 cup of sunflower oil (240ml) • 2 cups of finely grated raw carrot • 2 apples, peeled and grated • 1 cup of raisins/sultanas • 100g Unsalted butter •100g Cream cheese • Icing sugar • Vanilla/Orange extract
1. Preheat the oven to 180C. 2. In a large bowl mix the flour, baking soda, salt, and cinnamon. 3. In a separate bowl whisk together the eggs, sugar, and sunflower oil. 4. Add the carrot, apples and raisins/sultanas to the dry ingredients. 5. Pour the wet mix into the bowl with the flour and fruit, and then gently fold the ingredients together. Be careful not to overwork the mix or the muffins will become tough, so 30 seconds just cutting and lifting the mix until the flour is incorporated
is all that’s needed. 6. Fill muffin cases 3⁄4, and bake for 20 minutes at 180 degrees C. Test by putting a knife in and making sure it comes out clean. For the topping/filling Whisk together half a block of unsalted butter (about 100g) with half a pack of cream cheese (100g), sieve in half a cup of icing sugar, and whisk until smooth. Add a splash of vanilla extract, and a splash of orange extract.
fruit scones Ingredients • 225g self raising flour • A pinch of salt • 1 teaspoon of baking powder • 50g of unsalted butter • 135ml of milk • 50g of Sultanas
1. Lightly grease a baking tray and 7. Bake for 10 minutes or until preheat the oven to 220C. golden. 2. Sift the flour, salt, and baking powder into a large bowl. Add the butter and rub in with your finger tips to form a fine bread crumb type mixture. 3. Pour in the milk and stir in to form a fairly soft light dough. 4. Add 50g of sultanas, and mix through. 5. Roll out the dough on a floured surface, and cut out making sure you don’t twist the cutter as you take it off, or this will cause the scones not to rise. 6. Re-roll any trimmings you have to make more scones.
ginger bread biscuits Ingredients • 75g butter • 100g golden syrup • 100g black treacle or molasses • 60g dark muscovado sugar • 1 teaspoon ground ginger • 1 teaspoon ground cinnamon • 1/2 teaspoon bicarbonate of soda, dissolved in 1 tablespoon warm water • 125ml full-fat milk • 1 egg, beaten to mix • 150g plain flour
1. Preheat the oven to 170°C/gas mark 3 and line a roasting tin or ovenproof dish (approx. 30cm x 20cm x 5cm) with Bake-O-Glide foil or baking parchment, (if using foil, grease it too). 2. In a saucepan, melt the butter over a lowish heat along with the sugar, syrup, treacle, ground ginger, and cinnamon. 3. Take off the heat, and add the milk, eggs, and, dissolved bicarbonate of soda in its water. 4. Measure the flour into a bowl and pour in the liquid ingredients,
beating until well mixed. It will be a very liquid batter, so don’t worry. This is part of what makes it sticky later. 5. Pour it into the prepared tin and bake for 45–60 minutes until risen and firm on top, or if making individual cupcakes, bake for around 18-20 minutes. Try not to overcook, as it is nicer a little stickier and will carry on cooking as it cools. 6. Transfer the tin to a wire rack and let the gingerbread cool down.
tiramisu Ingredients • 35g icing sugar • 225g mascarpone • 1 vanilla pod, or 1 teaspoon vanilla extract • 4 tbsp Marsala or ameretto • 170ml double cream • 4 sponge fingers • 225ml cold strong coffee • Grated chocolate, to decorate
1. Sift the icing sugar into the mascarpone. If using a vanilla pod, split it open and scrape out the seeds. Add the vanilla seeds (or vanilla extract) and Marsala to the mascarpone and mix well. 2. In a separate bowl, whisk the cream until you reach the soft peak stage. 3. Mix the cream and mascarpone together and refrigerate if possible. 4. Break the sponge fingers in two and very briefly dip them in the cold coffee. Divide them into the bottom of the serving glasses and top with the mascarpone mixture. 5. Grate a little chocolate on top before serving.
vanilla short bread biscuits Ingredients • 325g of plain flour • 2 teaspoons of vanilla • 200g of chilled salted butter – small cubes • 2 egg yolks • 125g castor sugar • Zest of 1 lemon • Icing sugar • Egg whites • 1 tbsp lemon juice
1. Preheat the oven to 180oC/fan 170oC/350oF/gas mark 4. 2. Make bread crumbs out of the flour and butter by rubbing it in with your fingers. 3. Add the rest of the ingredients, and mix together to form a dough. 4. Flour your surface, and roll biscuit mix out to around 5mm thick, (not too thin). 5. Cut out shapes and use a skewer to make a hole near the top. 6. Bake for around 18/20 minutes on 180*c or until biscuits have started to turn golden on the
edges. 7. If the holes have filled, reskewer them while biscuits are still warm. 8. Cool down on a wire rack. 9. Decorate with melted chocolate. Or to decorate with icing Beat 200g of icing sugar into 1 tablespoon of whipped egg white, and 1 table spoon of lemon juice. Spread icing onto biscuits.
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