3 medium oranges (unwaxed or at least well washed) 2 tablespoons of robust-flavoured marmalade 200g almond meal 140g polenta meal 1 flat tablespoon of baking powder 8 large free-range eggs 350g raw sugar
Boil the whole oranges for about an hour in water, making sure to watch and top up the water so it doesn’t run dry. Oranges should be … Read more »
This is a tried and true recipe so be exact with quantities and timing (that one minute is one minute!) and you’ll get a perfect result.
Serves 4
300 g macaroni, casarecce, penne or whatever shape you choose 2 tsp salt, for the pasta cooking water 105 ml cream 1¾ packed cups (220 g) grated sharp cheddar cheese ½ tsp mustard … Read more »
750ml fresh lemon juice 550g sugar 3/4 tablespoon citric acid 1½ tablespoons tartaric acid 1 tablespoon boiling water
Mix the citric acid and tartaric acid with the boiling water and stir until dissolved. Put a large saucepan on a low heat and add the lemon juice and sugar. Stir until the sugar is completely dissolved. Add the citric acid/tartaric acid mix and stir in well. Strain through a couple of layers of clean muslin cloth into sterilised bottles. Cap with lids or … Read more »
12 – 15 lemons or limes that have been quartered, salted, sprinkled with chillies and dried in the sun (heat) for 3 days 50 red or green chillies Cooking salt 2½ cups malt vinegar 2 tablespoons fenugreek seeds ½ cup chopped fresh ginger ½ cup peeled garlic cloves ½ cup ground cumin ½ cup ground coriander 5 cups mustard oil 2 tablespoons black mustard seeds … Read more »
4 whole eggs 4 egg yolks 1/3 cup lemon juice 1/3 cup mandarin (tangerine) juice Grated zest of one lemon 3/4 cup caster sugar 1 cup heavy cream
Lightly beat the eggs and add the sugar, juices, zest and cream. Taste and correct. It should still be quite tart. Pour the mix into a buttered baking dish. Place the dish in a larger pan in a slow oven (160C) and add boiling water to the pan. Bake until done, probably twenty … Read more »
Orange Polenta Cake
/in Desserts, Recipes /by Debbie Worgan3 medium oranges (unwaxed or at least well washed)
2 tablespoons of robust-flavoured marmalade
200g almond meal
140g polenta meal
1 flat tablespoon of baking powder
8 large free-range eggs
350g raw sugar
Chicken Yassa from Senegal
/in Mains, Recipes /by Debbie Worgan5 onions peeled, halved, and thinly sliced
1 or 2 super-hot chilies
Marinade:
1/2 cup fresh lemon juice
1/4 cup olive oil
2 tablespoons Dijon mustard
4 medium garlic cloves, crushed
1/2 teaspoon salt
For browning and braising the chicken:
Sea salt … Read more »
Freshly ground black pepper
1 tablespoon frying oil (peanut is good)
1 cup chicken stock
Macaroni and Cheese
/in Mains, Recipes /by Debbie WorganServes 4
300 g macaroni, casarecce, penne or whatever shape you choose
2 tsp salt, for the pasta cooking water
105 ml cream
1¾ packed cups (220 g) grated sharp cheddar cheese
½ tsp mustard … Read more »
Homemade Lemon Cordial
/in Drinks, Recipes /by Debbie Worgan750ml fresh lemon juice
550g sugar
3/4 tablespoon citric acid
1½ tablespoons tartaric acid
1 tablespoon boiling water
Mix the citric acid and tartaric acid with the boiling water and stir until dissolved.
Put a large saucepan on a low heat and add the lemon juice and sugar. Stir until the sugar is completely dissolved.
Add the citric acid/tartaric acid mix and stir in well.
Strain through a couple of layers of clean muslin cloth into sterilised bottles. Cap with lids or … Read more »
Tanmaya’s Lemon or Lime Indian Oil Pickle (madly authentic)
/in Preserves, Recipes /by Debbie Worgan50 red or green chillies
Cooking salt
2½ cups malt vinegar
2 tablespoons fenugreek seeds
½ cup chopped fresh ginger
½ cup peeled garlic cloves
½ cup ground cumin
½ cup ground coriander
5 cups mustard oil
2 tablespoons black mustard seeds
… Read more »
Lemon Delicious Pudding
/in Desserts, Recipes /by Debbie Worgan4 egg yolks
1/3 cup lemon juice
1/3 cup mandarin (tangerine) juice
Grated zest of one lemon
3/4 cup caster sugar
1 cup heavy cream
Lightly beat the eggs and add the sugar, juices, zest and cream. Taste and correct. It should still be quite tart.
Pour the mix into a buttered baking dish. Place the dish in a larger pan in a slow oven (160C) and add boiling water to the pan.
Bake until done, probably twenty … Read more »