Sausage and Bean Hotpot Johan Rowan (Landlord

Pav Bhaji

Pav bhaji is a popular Mumbai street food dish, consisting of mashed mixed vegetable medley served with pav (soft bread rolls), finely chopped onions, lemon wedges and butter.

Ingredients

5 Tbsp Salted Butter 1 Tbsp Oil 5 Cloves Chopped garlic 3 Red Chilli 2 Tsp ginger diced 2 Medium sized onions 1 -2 Green Chilli, finely sliced (optional) 4 Medium size Tomato diced 3 Medium Sized Potatoes

500g Mixed Vegetables - Cauliflower, green bell pepper, green peas & carrot

2 Cup Cauliflower florets 120g ¾ Cup Green Pepper 150g ¾ Cup Green Peas 115g ¾ Cup Carrot 115g

Powders & Garnishing

3 Tbsp Pav Bhaji masala I have used an Everest one 3/4 Tsp Turmeric Powder 1/2 Tsp Chilli Powder 50 g Salted Butter Salt to Taste 3-4 Tsp Lemon Juice 3 Tbsp Cilantro / Coriander leaves

For Serving

4 Pieces Sliced Lemon 8 Pav/Bread rolls 10 g Salted Butter 1/4 Cup Finely chopped onions Cheese Optional

Method

Cook cauliflower, peas, carrots, green pepper together in a pressure cooker or boil them till tender and keep it aside. Soak Red Chilli & Garlic in 1/2 Cup of Hot Water for 15- 30 minutes. Grind them into a fine paste and set it aside. Heat 2 tbsp butter in a pan, add onions and sauté until it turns light brown. Add a pinch of salt while frying onions. It will help to evaporate the water & fry quickly. Add red chilli - garlic paste & ginger, green chillies and sauté for 30-40 seconds. Add the diced tomatoes to it and cook on medium heat for three to four minutes, stirring continuously or till oil separates from the masala. Add turmeric powder, red chilli powder, 1 tsp pav bhaji powder to the mixture. Now add the cooked vegetables & mashed potatoes to this mixture along with 1-1.5 glasses of water. Using a potato masher, press the vegetables a few times till all of them are completely mashed. Bring it to a boil and simmer for ten minutes. Add the rest of the pav bhaji masala and salt now. Cook on medium heat for 2-3 minutes and stir continuously. Garnish the Pav bhaji with chopped onions and lemon juice.

For Serving

Heat some butter on a pan. Slice pav horizontally into two and pan fry in butter for half a minute, pressing two or three times or till pav is crisp and light brown. Garnish the Pav Bhaji with chopped coriander leaves, a little of butter and serve hot with pav accompanied with remaining chopped onion and lemon wedges.

The Chan Family Dumpling Recipe

Recipe? What recipe? We never had a recipe for making dumplings. We usually just went with the flow and if it didn’t look like there was enough Chinese chives…we just threw in some more. Not enough dough? We made another batch!

We always loved making dumplings as a family partly because we loved to eat, partly because it meant we could make a mess together and partly because it meant our mum was at home with us. (My parents worked long hours 7 days a week). The main ingredients are laughter and love!

I was always the designated dough kneader the dough is the most important part of the whole recipe, it had to be the right consistency in order for the dumplings to taste nice. In our family Chinese dumpling should ALWAYS include Chinese chives…they just don’t taste the same without it. But chives are strong and not to everyone’s liking so we do sometimes switch to Chinese cabbage.

1.

Ingredients

Dumpling filling:

1 lb finely chopped shoulder pork 1 lb finely chopped Chinese chives (or Chinese cabbage if you don’t like the chives) 3 tsp lights oy sauce 1 tsp sesame oil 1 tsp fine salt 2 pinches of white pepper 3 tsp corn flour

Dumpling Skin

600g plain flour Approximately 2 cup cold water small bowl of water

Dipping sauce

3 tsp light soy sauce 1 tsp Chinese black vinegar 1 tsp sesame oil

Preparation

To make the Filling

Finely chop pork and place in a large bowl. Add the finely chopped Chinese chives and mix well (If you use cabbage - Bring a large saucepan of water to boil over high heat. Add the cabbage; blanch until just wilted. Using a slotted spoon, remove cabbage to strainer set over a large bowl. Press down on cabbage to squeeze out all liquid. Transfer to cutting board; roughly dice.) Add the seasoning and mix well.

Cover and leave to one side to marinate.

To make the Skins / Wrappers

Place the flour in a large bowl. Slowly add water and mix with your hands. Knead the mixture until it forms a soft dough. Place the dough on a lightly floured worktop and knead until very smooth. Roll a section of the dough into a long sausage and cut into small equal pieces (approximately 2cm in diameter). Roll each piece in the palm of your hands until round and then flatten slightly. Hold the top of the flattened ball and use a small rolling pin to roll the bottom of the flatten ball once 1/3 of the way in applying enough pressure to flatten it to approximately 2 or 3 mm thick. Lift the dough and turn it 45 degrees and repeat. Repeat this until you get around the whole dough. Your dough skin should be 3 times the width.

Top Tip –wrap the dumpling in batches to prevent the dough from drying out.

To wrap the Dumplings

Please a skin in the palm of your non-dominant hand Using a teaspoon (you can use chopsticks or a knife) place 2 teaspoons of pork filling in the centre of the dumpling skin leaving approximately 4mm space all around.

Top Tip –add the filling to the side that has less flour

Slide the dumpling between your fingers and your thumb nesting it in the purlicue of your non-dominant hand forming a U-shape with the filing in between. (You don’t have to let the dumpling fall right to the bottom) While holding the dumpling lengthwise, curved side up, use you index finger and thumb of your dominant hand squeeze the dough together at the top.

Then push the left end in towards the filling creating an angle with 2 dough flaps (front and back) Press these flaps together to close the gap. Repeat on the other side. Start at one corner of the dumpling and work your way to the centre (making 2 or 3 ‘pleats’) sealing the dumpling as you go. Pressing firmly as you go

Top Tip - If there is too much filling remove the extra filling to prevent the dumpling from breaking whilst it cooks.

Place the finished dumplings on a lightly floured baking tray, the dumplings must not touch.

Top Tip –If you want to freeze the dumpling you will need to freeze them whilst they are on the baking tray. Once they are frozen you can then transfer them into a sealable freezer bag.

Method

Put a stockpot, with a wide opening, of water on high heat. Once the water is boiling add the dumplings gently into the water. Let the dumpling boil until they float to the top (this will take approximately 5 minutes. They are done when the dumpling skins will be translucent Remove from the stockpot carefully with a slotted spoon.

Top Tip –Cook in batches to they are nice and hot when you dig in!

For the Dipping Sauce

Mix all the ingredients together in a small bowl and serve on the side.

Sausage and Bean Hotpot

Super tasty supper that’s really cheap and easy to make, easily scalable for more people. This should stretch to serve 3 people, but with a few garlic baguettes could do 4. To save yourself from having to buy a pack of chilli’s you could use chilli sausages or a can of chilli baked beans. Dried chilli flakes also work well. Serves 2 hungry people.

Ingredients

6 pork sausages 1 large or 2 small red onions (brown onions are fine, but don’t look as

colourful) 2 peppers your choice of colours 1 full size can of baked beans 1 chilli - depends on how hot you like it; half a chilli is usually enough.

Method

Start by frying the sausages in a bit of oil. Chop onions into bite size chunks and add them to the sausages. Chop peppers into bite size chunks and add them next. When the sausages have nicely browned remove them from the pan and slice into half a centimetre discs (usually about 5-7 discs per sausage) then add back to the pan continuing to brown them on both sides. Slice the chilli into tiny pieces and add them together with the can of beans to the frying pan. Heat through for 5-10 mins then serve.

Salmon Sushi Salad

A light lunch or dinner, this salmon salad is a homemade version of your favourite sushi platter, with edamame beans and avocado!

Ingredients

100g sushi rice 50g frozen edamame beans 1 tbsp sesame oil 1 sheet nori, torn handful pomegranate seeds 50g smoked salmon, cut into bite-sized slices 1 small Avocado, stoned, peeled and sliced 1 tsp black sesame seeds sushi ginger, to serve (optional)

For the dressing

1 tsp vegetable oil 2 tsp pomegranate molasses 1 tsp soy sauce

Method

Rinse the sushi rice really well and put in a small saucepan covered with 200ml cold water. Bring to the boil, then simmer for 10 mins with the lid on. Remove from the heat and keep the lid on for 15 mins before transferring to a serving bowl. Meanwhile, pour boiling water over the edamame and leave to defrost until the rice is cooked. To make the dressing, combine all the ingredients, then set aside. Heat the sesame oil in a non-stick pan and add the nori. Cook for 1- 2 mins on a medium heat until crisp. To assemble the salad, drain the edamame, then tip onto the rice along with the pomegranate seeds and salmon. Fan out the avocado slices on top and sprinkle over the black sesame seeds. Drizzle over the dressing and top with slices of sushi ginger, if you like.

Spaghetti with Prawns, Chilli and Garlic

Ingredients

4 banana shallots, finely diced 3 garlic cloves finely chopped 1 large pinch ofdried chilli flakes About 4tbsp olive oil 500g dried spaghetti 600g shelled raw prawns 2tbsp fish stock 2tbsp finely chopped flat-leaf parsley Sea salt and freshly ground black pepper

Method

Place the shallots and garlic in a small saucepan with the chilli flakes. Add enough olive oil to just cover the shallots, as well as a splash ofwater. Place over a medium heat and simmer until the shallots are soft and translucent but not coloured. About 8-10 minutes. Remove from the heat and pour any excess oil into a large frying pan or wok. You can use a sieve. Cook the spaghetti in a large saucepan ofsalted boiling water until al dente. While the pasta is cooking, place the frying pan or wok containing the oil over a high heat, add the prawns and cook for 2 minutes. Add the fish stock and the shallot mix. Drain the cooked spaghetti, tip into the frying pan, add the chopped parsley and season well with sea salt and freshly ground black pepper. Mix thoroughly and serve immediately.

Halloumi and Bacon Appetizer

Ingredients

250 gr halloumi chopped in thick rectangular pieces 10 pieces bacon 1 tbsp finely chopped chives

Method

Preheat the oven at 180⁰c. Cut the halloumi into 20 slices. Stretch each piece of bacon using the back of a knife and then cut it in the middle. Sprinkle black pepper on the bacon and then the chives. Wrap the bacon around the halloumi in a spiral fashion. Cook for 10-12 minutes or until the bacon turns crispy brown.

Cauliflower Steak with Asparagus Risotto (Vegan)

I have attached a photo, take a look at my instagram and if you want the info on anything i've put up there you are welcome to it. My handle is @scranobrien , but please also tag @luxome_houses if you choose to post this. It's a vegan recipe which is always worth mentioning for a bit more interaction!

Ingredients

A head of cauliflower 4 or five stems of asparagus 1 onion 150g risotto rice stick of celery 3 cloves of garlic white wine, optional

Method

Finely chop an onion, three cloves of garlic, four or five asparagus stems and a stick of celery. Add two tablespoons of olive oil and the chopped veg to a pan and sweat them off over a low heat. Then add another tablespoon of olive oil and 150g of risotto rice, you can use arborio or carnaroli rice as you prefer. Start stirring and make sure that every grain of rice is coated in oil. Add a splash of white wine and get all those lovely brown bits off the bottom of the pan. We're almost there, it's now time to add your stock, add a glug at a time and keep stirring until nearly all the stock has been absorbed and then add a bit more stock. Repeat this process until you've used all your stock, or when the rice is softened but still chewy. For the cauliflower steak, cut the head of cauliflower into big flat pieces, add salt and fry them in a medium hot pan with a little olive oil, gently pressing the cauliflower slices into the pan so you get nice even browning all over. Flip and repeat on the other side of the slice, plate it up with a generous amount of black pepper and you're done!

Bacon Lardons (smoked or unsmoked)

An old fave with a secret ingredient.

Ingredients

Pine nuts Shallots Garlic Shrooms –whichever you prefer –I go for oyster and chestnut Jar of French Mustard Parsley Fresh egg Pasta –tagliatelle works best but linguinie will be good too.

Method

Fry off the bacon cubes in a little olive oil Add the garlic shallots and mushrooms fry until golden Toast some pine nuts then add to the mixture Add water to the French mustard to “let it down” this becomes your secret ingredient sauce Once the sauce has warmed through add the pasta and parsley to the pan and coat the pasta in the mixture. Serve with a green salad and warm bread. Enjoy!

Thai Green Curry

Ingredients

Serves: 4

Several Sprays of fry-light or other one-cal-per-spray oil 450g (1lb) Chicken Breasts 1 bunch of broccolis broken into small florets 4 Tbsp Green Thai Curry Paste 120ml (4fl oz) chicken or vegetable stock 200ml (7fl oz) l light coconut milk Small handful mangetout/snow peas roughly chopped 1 tsp cornflour corn-starch mixed with 1 tbsp cold water

Method

Heat a large frying pan and spray in the oil, add in the chicken and cook for 5-6 minutes until cooked through. Add the broccoli and fry for a further minute, then add the green thai curry paste. Cook for 1-2 minute, stirring until the paste starts to release its fragrance, then add in the stock. Simmer for 2-3 minutes. Stir in the coconut milk and mangetout and heat it gently. If you boil it at this stage the sauce may split. If the mixture is a little thin add in the cornflour mix to thicken.

Raspberry Chocolate Mousse

Ingredients

1 tablespoon low-fat milk 3⁄4 teaspoon gelatin 75g (3oz) dark chocolate 4 large eggs, Vanilla extract

Method

Pour the milk in a small bowl and sprinkle the gelatin on top and let stand to soften. Place the chocolate in a microwave-safe bowl and microwave on for 1 minute. Stir well, then continue microwaving in short 30 second increments until the chocolate has almost melted, stir well after each burst. Bring 1-inch of water to a simmer in a medium-sized saucepan. Combine the egg yolks, 3 table-spoons of sugar and salt in a metal bowl large enough to sit in the pan with- out touching the water. Set the bowl over the water and whisk constantly for around 1-2 minutes until the sugar dissolves. Add the gelatin mixture and again, whisk for around a minute until it all dissolves. Remove from the heat and whisk in the chocolate and a dash of vanilla extract (or fresh from a vanilla pod). Take the separated egg whites and put in a large clean bowl and whisk on high speed until soft peaks form in it. Add the remaining 1 tablespoon sugar and continue beating until the mixture holds stiff, shiny peaks. Whisk a quarter of the egg whites into the chocolate mixture until smooth. With a spatula, fold the remaining egg whites into the chocolate mixture just until incorporated. Divide up among 8 dessert dishes (about 1⁄2 cup each). Cover and refrigerate for at least 2 hours until set. Serve with raspberries and/or chocolate shavings, if desired. These can be made ahead and last around 2 days refrigerated.

Cinnamon Rolls

This is a favourite! It takes a bit of effort, but so worthwhile, especially as it makes a decent amount of enormous cinnamon rolls, great to share with housemates and oh so good at the end of a big night out when you’re craving something sweet and a bit stodgy.

Ingredients

For the dough:

250ml warm milk (45 C), 30-50 seconds in the microwave usually does the trick, you can check by dipping your finger in carefully to make sure it’s hot but not scolding. 2 eggs, room temperature 75g butter, melted, 30 seconds in the microwave again works well. 600g white bread flour 1 teaspoon salt 100g caster sugar 2 1/2 teaspoons quick yeast / instant yeast / bread maker yeast

For the filling:

225g dark brown soft sugar, though any brown sugar works fine. 2 1/2 tablespoons ground cinnamon 75g butter, softened

For the icing

100g cream cheese, softened 50g butter, softened 200g icing sugar 1/2 teaspoon vanilla essence 1/8 teaspoon salt

Method

Dissolve the yeast in the warm milk in a large bowl. Mix in the sugar, butter, salt and eggs. Add flour and mix well. Knead the dough into a large ball, using your hands dusted lightly with flour. Put in a bowl, cover and let rise in a warm place about 1 hour, or until doubled in size. (If you happen to have a bread machine simply add the ingredients in the order suggested by the manufacturer and use the dough cycle. When done turn out onto lightly floured surface, cover and let rest for 10 minutes). In a small bowl, combine brown sugar and cinnamon. Roll dough into a 40x50cm rectangle if you don’t have a rolling pin a wine bottle or something similar does the job, it helps to grab the corners and stretch it by hand in between rolling it. Spread dough with 75g butter and sprinkle evenly with sugar/cinnamon mixture. Roll up dough from one short side to the other so it looks like a jam roly poly and then cut into 12 slices (I find it easiest to get consistent sized discs by first cutting it in half then those in half again and then each of the 4 pieces into 3 even slices). Place buns in a lightly greased 23x33cm baking tin, but any size between 20-25 x 30 - 35 is also okay or 2 smaller tins with a similar combined area. Cover and let rise until nearly doubled in a warm spot, about 30 minutes, though up to an

hour in colder weather. Meanwhile preheat oven to 200 C / Gas mark 6.

Bake buns in a preheated oven until golden brown, about 15 minutes. While buns are baking, beat together cream cheese, 50g butter, icing sugar, vanilla and salt. Spread icing on warm rolls before serving. You may find that the middles of some of the buns have popped up during baking when you take them out of the oven, simply push the middles back down in line with the rest of the bun with the back of a spoon before icing. Feast!

Wilson’s Peanut Butter Dog Treats

This recipe makes about 3 dozen!!!

Ingredients

2 cups whole wheat flour 1.5 teaspoons baking powder 1/3 cup smooth peanut butter 1 cup hot water (or 1 cup skim milk)

Optional: 1 egg (awesome for a shiny coat)

Method

Preheat the oven to 375°F. Thoroughly mix together the flour and baking powder in a big bowl. In a separate bowl, mix together the peanut butter and the hot water (or skim milk) until smooth. Slowly add in the dry mixture and mix it all together well. Add a little more water or milk if the dough is too dry, or flour if it’s too wet. Eventually you’ll find a happy balance. Place the mixture onto your counter (put down a little flour for ease) and roll it all out to a 1/4″ thickness. Cut the mix with a cookie cutter (choose the shapes of your choice!) and place it all on a cookie sheet. Bake for 20 minutes or until lightly brown. Let it all cool, and then let the drooling begin!