Iain's Recipe Page

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Puff Pastry

  • 300 plain flour
  • 250 Butter (83g for base pastry)
  • 125ml Water
  • 1Tsp lemon juice

Mix 83g of the butter with the flour
Add water, juice
Combine
Store in fridge overnight

Bash remaining butter into a 5inch or 12cm square

Next day rollout pastry to 12x7inch or 30x18cm rectangle
Place butter in one half and fold pastry over
Rotate 90 degrees and rollout again to 12x7inch or 30x18cm
Refrigerate (fold 1)
Fold 1/3 of pastry up, fold second end over the top
Rotate 90 degrees and rollout again to 12x7inch or 30x18cm
(fold 2)
Repeat twice

Flan Pastry

This fits my flan tin and makes enough for a treacle

  • 250g plain flour
  • ½ tsp fine salt
  • 140g cold unsalted butter, cubed
  • 3 tbsp icing sugar
  • 2 medium egg yolks
  • 2-3 tbsp cold water

Vindaloo

I used a red onion, left out the fenegreek seeds and add fenegreek leafs at the end [vidaloo]

Enchilada Sauce

  • Tin Tomatoes
  • Tin Water
  • 1 tsp Coco Powder
  • 2 flour
  • 1 tbl Chillie
  • 1 tbl Chipotle
  • 1/4 tsp garlic powder
  • 1/4 tsp onion powder
  • 1 tsp Oregano
  • 1/4 tsp cumin
  • 1/4 tsp coriander
  • 1/4 tsp cinnamon
  • Juice Lime


Ceaser Sauce

  • 2 small garlic cloves, minced (1 tsp)
  • 2 tsp dijon mustard
  • 1 tsp Worcestershire sauce
  • 2 tsp fresh lemon juice
  • 1 1/2 tsp red wine vinegar
  • 1/3 cup extra virgin olive oil
  • 1/2 tsp sea salt, or to taste
  • 1/8 tsp black pepper, plus more to serve
  • Add 2 anchovy fillets

Bread

2 Dry Yeast 2 Tbsp Sugar 1/2 Cup Milk

2.5 Cups White Flour 0.5 Cups Brown Flour 1 tsp Kosher Salt

0.5 Cup Water room temperature 1 Tbsp Virgin Oil

Cook for 25-30 minutes (180)

Bread 2 TTIP

  • 2 tsp yeast
  • 315 mL lukewarm water
  • 3 tbl honey


  • 550 g Plain flour
  • 1 tsp sea salt
  • 1/4 tsp citric acid
  • 2 tbl olive oil

Shortcrust Pastry

  • 1/2 cup (4 oz/113 g/125 ml) unsalted butter, chilled in freezer
  • 1 1/2 cups (375 ml) all-purpose flour
  • 1/4 tsp (1 ml) kosher salt, or sea salt
  • 1 egg
  • 2 tbsp (30 ml) ice water

Put in food processor, roll straight away.

Pizza Dough Overnight

210 mils lukewarm water
1 teaspoon active dry yeast
2 1/4 cups all-purpose flour
1 teaspoon salt
2 tablespoon Olive Oil

Put in mixer, divide by two and put into bags overnight
Rise for 1/2-hour next day

Pizza Dough

Makes 2 10" pizzas

3/4 cup lukewarm water
1 teaspoon active dry yeast
2 cups all-purpose flour, plus more for kneading
3/4 teaspoon salt
2 teaspoons olive oil, divided

Meatballs

Chef Fabio Viviani. Makes 16 balls. [[1]]

Pasta

Makes enough for 8 people. I use 00 flour. It comes out tougher than other recipes but good for spaghetti. Perhaps not for ravioli [Pasta Dough]

Pasta 2

▢ 115 grams 00 Flour or All-purpose flour
▢ 100 grams semolina flour
▢ 2 whole eggs
▢ 1 egg yolk
▢ 1/2 teaspoon sea salt finely ground

Sausage Rolls

1 tsp Mustard Seeds
1 tsp Fennel
1 tsp Cumin
Zest of a lemon
Fresh herbs
1/2 Apple chopped very very finely
450g Pork
500g bought flaky (I know)
1/2 Brown onion chopped very finely
1/2 Garlic glove

Zap the fennel, mustard seeds and cumin
Mix spices, zest, fresh herbs and apple with pork and season
fry onion and garlic in a blob of butter
Mix onion mixture in with ingredients
Assemble sausage rolls putting each batch in the fridge when done. I use milk to seal
Put foil in trays and spray lightly with oil
Put trays in oven for 2 mins
Take out and put sausage rolls on trays
Brush with egg
Cook for 30-35 mins at 200 degrees

Tomato Sauce

1 Bay Leaf
1 Yellow Onion
5g Garlic
1/2 Anchovy
1 tsp harissa paste
1x 400g Tin of tomatoes
Splash of worcester sauce
Salt and Pepper

Chicken Burger

1 tsp Paprika
1 tsp Corriander
1 tsp Cumin
1 tsp Dried Oregano
1/4 tsp Garlic powder
1/4 tsp Onion powder
1 tbl Olive Oil

Sliced Lettuce
Buttered Burger Bun
Sliced Tomato
Pickled Chilli

Cook on Griddle

Pasta for Lasagne

3 1/3 cups of flour (50% Semolina, 50% 00 flour)
4 eggs
2 Tablespoons Oil
Pinch of salt

Add an extra yoke if not happy with dough

Make sure pasta maker on last notch
Two on the bottom
Two each side of spinach layer
Two on top

Spag Bol

1 Glass Red Wine
450g Mince
2 Onions
1 Carrot diced
1 Tablespoon Oregano
2 Tablespoons of Garlic
12 Sundried Tomatoes
400g Tomatoes
400g Water + Beef Oxo
2 Tablespoon balsamic vinegar
2 Anchovy
250g Mushrooms

Use oil from sundried tomatos
Cook mince until sizzling a bit
Turn down and add red wine and cook until brown
Put aside, I throw away the fat in the pan and start again with more oil from sundried toms
Add Onions and Garlic to the pan, wait for sizzle, turn down, add two turns of rock salt to dehydrate and put lid on
When you think they had enough lift lid, add carrots and try and extract the last of the moisture, do not burn either garlic or onions
When done add back mince
Blitz first the sundried tomatoes, then a bid of the tomatoes, then rest of tomatoes, anchovy, balsamic vinegar then Oxo and Water
Add tomatoes mixture to pan bring to a simmer and blip forever or 1/2 hour before needed
Add mushrooms

Spinach Layer

40g Parmesan
250g Ricotta Cheese
1/2 Egg
2 Bags of Spinach
Bit of Nutmeg

Dry Fry Spinach and cool
Mix all other ingredients

Cheese Sauce

1L of whole milk
60g Butter
1/3 cup flour
125g Chedder
20g Parmesan
Bit of Nutmeg

Melt flour and butter with a balloon whisk
Slowly add milk whisking constantly
At around halfway through milk you will be able to add the rest without getting lumpy sauce
When mixture bubbles remove from heat, add cheese and nutmeg


Apple Cake

INGREDIENTS

  • 210 grams (1 and 1/2 cups) plain flour
  • 2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 150 grams (3/4 cup) caster sugar
  • 1 cup (approximately 1 large) red apple, peeled and roughly chopped
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 120 ml (1/2 cup) vegetable oil
  • 120 ml (1/2 cup) Greek yogurt

Cinnamon topping

  • 50 grams (1/4 cup) caster sugar
  • 1 teaspoon ground cinnamon
  • 1 tablespoon unsalted butter, melted

Sugar glaze

  • 30 grams (1/4 cup) icing or powdered sugar
  • 1–2 tablespoons milk

Enchilada Sauce

  • 1 tablespoons chili powder
  • 1 tablespoons chopotle chilli powder
  • 2 tablespoons flour or 1 tablespoon cornstarch
  • 2 teaspoons unsweetened cocoa powder
  • 1 teaspoon unbleached cane sugar
  • 1 teaspoon oregano
  • 1⁄4 teaspoon salt
  • 1⁄4 teaspoon garlic powder
  • 1⁄4 teaspoon onion powder
  • 1⁄4 teaspoon cayenne (optional)
  • 1⁄4 teaspoon cinnamon
  • 1 teaspoon cumin
  • 400g Can of water
  • 400g Can of tomatoes
  • 1 teaspoon lime juice, freshly squeezed

Sliders

  • 1 (1/4-ounce) package/2 1/4 teaspoons active dry yeast
  • 1/2 cup water (warm, about 110 F)
  • 2/3 cup milk (room temperature)
  • 1 large egg
  • 3 tablespoons butter (melted and cooled slightly)
  • 2 tablespoons plus 1 1/2 teaspoons sugar
  • 1 1/4 teaspoons salt
  • 3 cups/15 ounces all-purpose flour (dip and sweep method)

Butter (or oil, for greasing the bowl)

  • 1 large egg white
  • 1 tablespoon water
  • 1/4 cup sesame seeds (or poppy seeds)

Maderia Cake

  • 175g Sugar
  • 175g Butter
  • 200g flour
  • 50g almond
  • 3 eggs
  • vanilla essence
  • 1 Lemon zest
  • Either 50g cherries, Sultana or something

Cook on 150 degrees, 55 mins (I do an hour)

Pasta for Spag bol

  • 3 eggs + 1 egg yolk
  • 2tbl Olive Oil
  • 200g Blue Flour (00)
  • 100g Red Flour (Pizza)
  • Pinch of Salt

Mushroom Ravioli

This is a simple recipe. You the pasta recipe above. This will make 24 Ravioli. MUSHROOM & RICOTTA FILLING 

60g Dried Porcini Mushrooms 
140g Chestnut Mushrooms, diced
100g Ricotta
2 Shallots, finely diced
2 Garlic Cloves, minced
15ml White Wine Vinegar
1 Large Bunch of Basil, finely chopped
1 Large Bunch of Parsley, finely chopped
A Generous Pinch of Salt and Pepper

BROWN BUTTER SAUCE 

40g Butter, cubed
1 Shallot, minced
A Clove of Garlic, minced
1 Small Bunch of Sage
Juice of Half a Lemon

Onion Bhajees

Cook at 170 makes 25 onion bhajees 

4 medium sized onions - sliced
half a green pepper - sliced 
2 green chillies - sliced
1 peeled red potato - any waxy potato will do, thinly sliced
2 tablespoons red split lentil - soak for 20 mins - remove water
1 heaped table spoon of combined garlic and ginger paste
1 teaspoon of salt
2 teaspoons of fennel seeds
4 medium eggs
4 tsp of curry powder (mix powder)
2 cups of gram flour (chickpea flour)
handful of fresh coriander
plenty of vegetable oil to fry with

Fry for 3-4 minute first time, he stuck a knife in them to open them up and then another 1.5 minute second fry.

Red papadum Dip

1 small red onion roughly chopped (100g)
180g tomato ketchup
3 tablespoons Coleman mint sauce (45g)
2 bullet chillies
1 teaspoon cumin seeds
300ml water

CTM V2

For the Tikka usual Tika but with 1 spoon of mustard

For the Sauce 

3 tomato 
1 onion 
1 tbsp ginger garlic paste
2 green chilli
1 handful fresh coriander
3 tbsp tomato puree
1 handful unsalted cashews
1 tsp salt
1 tsp turmeric powder
1 tsp Kashmiri chilli powder
1 tsp coriander powder
2 tbsp cooking oil
3 mugfuls of boiling water

cook everything for 30 mins on medium heat | let cook after cooking then blend until smooth

To make the curry 

2 tbsp ghee
1 tbsp ground almond powder
1 tbsp sugar
1 portion chicken tikka 
500ml of the above gravy above 
1/2 cup single cream
2 tbsp Greek yogurt

Simmer til thick

Mr Paul's Date and Walnut Cake

Ingredients 

200g Chopped dates
pinch of Bicarbonate of Soda
125mls Boiling Water
75g Butter/Margarine
75g Sugar
1 Large egg
200g self-raising flour (If using Plain Flour you need to add 1 rounded teaspoon of Baking Powder NOT baking SODA
75g Chopped walnuts

Add Bicarb to Dates
Cream butter and Sugar
Add Egg
Mix Dates into Mixture
Bake 160 Fan 1 hour 15 mins

Mr Paul's Jamaican Ginger Cake

175 g Unsalted Butter
175 g Black Treacle
250 g Plain Flour
175 g Muscovado Sugar or any brown sugar
1 1/2 tsps Bicarbonate of Soda Baking Soda NOT Baking Powder
1/2 tsp Mixed Spice
1 tbsp Ground Ginger
Pinch of Salt
Wet Ingredients
 200 g Whole Milk
 2 Large Eggs

Weigh Treacle + Butter + Sugar into the pan and melt
Add Milk and leave to cool
Bake in 2 loaf tin at 160 for 45-50 mins
Wrap in grease proof and cling film for 4 days

Dahl

YouTube here

I do it slightly different but the last bit is what makes it sooo goood

Base 

1 tbl Oil
A small onion
1 tsp turmeric 
1 tsp chilli
1 tsp coriander
2 tsp curry masala
1/2 cup of lentils (I have used orange, yellow and red) - washed
2 cups of stock
1/2 bag of spinash

Cook onions and spices in the usual way
Add Stock and lentils
Cook for 20-40 mins depending on lentils
Add Spinach

And now the good bit 

1 tbl Oil
2 tbl Ghee

20 slices of garlic maybe 3-4 cloves 

2 dried chillies
2 bay leaf

Fry in oil til garlic is brown, not burnt
Add to lentils


Hyderabad Biryani

YouTube here

INGREDIENTS: 

Chicken Drumsticks: 1 kg boneless & skinless (or chicken thighs)
Basmati Rice: 700 grams or 4 cups (preferred long grain & aged)
Onions for frying (Birista): 4 medium red onions (you can use ready made fried onions)

BIRYANI MASALA: 

1 tbsp coriander seeds 
2 tsp sahi jeera (black cumin)
8 green cardamom
1 black cardamom
5 cloves 
1 tsp fennel  seeds
1 tsp black pepper corns
2 mace flowers 
1 inch stick cinnamon
1/2  of a nutmeg (roughly 1 tsp freshly grated)
Green cardamom, Mace, black cumin and nutmeg are the key spices for H biryani so try not to skip on them.

This will make around 3 tbsp of Biryani Masala.

CHICKEN MARINATION: 

2 tbsp ginger garlic paste 
1/2 tsp turmeric 
1 tbsp Kashmir chili powder (milder but will give a nice color )
2 green chilies (make a  paste)
Salt as per taste (1 1/2 tbsp.)
1 tbsp of the biryani masala that we made. 
1 1/2  cup of plain yoghurt 
pinch of saffron (if available)
80% of the fried onions  
1 cup fresh coriander (add half to the marinade. save rest for layering and garnish)
1/2 cup fresh mint (add half to the marinade. save rest for layering & garnish)
1 1/2 tbsp lemon juice 
4 tbsp leftover oil from fried onions.

For rice, 

3 Bay leaves
2 Green Chillies
1 Tbl lemon juice
1 Cinnamon stick
Sprinkle of mint and coriander
3 Tbl salt
1 Tbl onion oil
  • Boil water,
  • Add rice until water boils again
  • Boil for 3 mins

Mole Sauce

FOR THE CHILI PUREE

  • 4 guajillo peppers
  • 4 pasilla peppers
  • 3 ancho peppers
  • 3 mulato peppers

FOR THE SPICE BLEND

  • 2 tablespoons Chilli
  • 2 tablespoons sesame seeds + more for serving, if desired
  • 1 teaspoon black peppercorns
  • ½ teaspoon cloves
  • ½ teaspoon coriander seeds
  • ½ teaspoon anise seeds
  • 1 teaspoon dried thyme
  • 1 teaspoon Mexican cinnamon
  • 1 teaspoon Oregano
  • 3 bay leaves crushed

ADDITIONAL MOLE INGREDIENTS

  • 500ml Chicken Broth
  • 1 Tin tomatoes
  • 1 Onion Chopped
  • 3 tablespoons Garlic
  • 50g ounces Mexican chocolate 100 grams
  • 1/4 cup raisins
  • 1/4 cup Peanut Butter
  • Salt to taste
  • Optional: Sugar for a sweeter mole sauce

Best Chow Mein

This turn out nice again - hahaha and I think the main reason was velveting the chick. 

Chicken Velveting:
500g chicken breasts
1 1/4 t baking soda

Marinade 20 minutes
Rinse

Chicken Marinade: 
1/2 t sugar
1/2 t salt
1/2 t white pepper powder
3 garlic cloves
2 T RICE COOKING WINE: https://amzn.to/4onQczs​
2 T soy sauce
1 T corn starch
1 T oil

Add to Chicken

Sauce:
1/4 cup salted chicken broth
4 T soy sauce
2 T dark soy sauce
3 T oyster sauce
1/2 t SWEET CHILI SAUCE: https://amzn.to/3SKRl6x​
1/2 t white pepper powder
1 t sesame oil

Mix together

Noodles:
200g noodles
Soak til soft
Fry with some sesame oil

Stir Fry:
2 ginger/garlic cubes
1/2 large onion
2 green onions
2 Bok joy
1 carrot
pinch of salt
Enough neutral oil for frying
1 T rice cooking wine

Eat Well for Less

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