Want a BBQ desert how about this one
Tipsy BBQ Banana
Take a large banana peel and lay on a piece of foil large enough to wrap in and seal then sprinkle with sugar (brown preferably) and pour on a measure of dark rum.
Wrap in foil lightly and SEAL well put on BBQ for 10 minutes
serve with a dollop of ice cream or fresh cream
Works well with fresh Peaches too remove the stone first though
Some Ice Cream to die for
Orgasmic Ice Cream
10 fl.oz. Double cream and 10 fl.oz. Milk
6 egg yolks
4 oz caster sugar
6 oz Green &
Black choccy or other 70% solids dark chocolate, grated
Flavouring -
Beat egg yolks & sugar until pale and light. Mix the cream and milk in a pan and
bring to the boil, pour slowly whilst gently beating onto grated choccy to melt.
Pour the milk & cream mix, stirring until well blended, add flavouring of choice,
but not too much or it won't freeze,
then churn in the machine or put in the freezer, and take out to stir from time to time.
from
Soossssaaaaaaan
Gaelic CLIC
Fish Soup
Serves 4
point approx 16 per pan
This is a modified Moroccan recipe ideal for weightwatchers especially if using no points vegetables such as Butternut Squash the food is chopped coarsely (except Potatoes) so it has a peasant feel to the dish but is filling and spicy with lots of differing tastes
Ingredients
Large Onion chopped
Garlic crushed and chopped
Red pepper chopped any amount
chilli 1 fresh de seeded to taste and chopped or 1/2 teaspoon of chilli powder
100 gm of Mushrooms optional
200 gm of Potatoes finely chopped
2 Fresh Tomatoes any type
oil for cooking
3x100gm of any vegetables except leaf ones
150gm of soft fish (Cod/ Haddock /Coley/ Trout)
1.5L of Stock with Saffron added fish or chicken stock NOT beef
150gm or Solid fish (Salmon Tuna Monkfish )
150gm of shell fish raw preferable but cooked OK not frozen
preferable again
Directions
Sweat onions and Garlic add chilli and sweat
add Peppers, Mushrooms and Potatoes allow to coat with oil
add tomatoes, soft fish and other vegetables being used
stir well
add Saffron Stock
bring to boil and simmer for 20 minutes
add hard fish and simmer for 5 minutes only
add shellfish and simmer until cooked (if already cooked then 5 minutes simmering is fine)
Serve in LARGE bowls
Normandy Pork
This can be started at home then frozen to take away with you and finish off when you need it
1kg lean pork, diced
2 large onions, diced
2 large carrots, thickly sliced
2 parsnips, thickly sliced
2 leeks, washed and sliced into 3cm lengths
500ml dry cider
2 bay leaves
1 tsp Dijon mustard
1 tbsp cornflour
200g half-
2 Cox’s apples
Serves 8
Method: How to make Normandy Pork
1. Heat the oil in a large frying pan over a medium-
Tip If you want to eat this straightaway, prepare up to the end of step 2, leave to cool for 10 minutes, then complete step 4.
2. Add the vegetables to the casserole, then pour over the cider and add the bay leaves. Put over a high heat and bring to the boil. Cover and simmer for 1 hour, or until the pork is tender.
3. Allow to cool, then freeze in portions for up to 3 months. Thaw for 24 hours in the fridge. To reheat, put into a large pan over a medium heat and heat until piping hot.
4. Stir the mustard and cornflour into the crème fraîche, then stir into the casserole.
Core and cut the apples into wedges. Add to the casserole and simmer for 5-
Season and serve.
You can't Barbeque without sauce so try this one
Barbecue sauce
As the base equal parts of light oil & Tomato puree
(sunflower is good, Olive is not)
Then add
Crushed garlic
Chilli powder to taste
Salt
Paprika
Parsley
Basil
Then combine well and leave to amalgamate for a couple of days and then shake well before use
OK
Who likes a little spice with their food ??? Here I a spice mix that’s suitably hot without being so hot there is no taste
50% Chilli Powder
40% Paprika
10% Cumin
Simple but warm and tasty
Works well with Chinese Indian or Jamaican dishes when they call for Chilli powder