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Food


Eggs, Fruit and Vegetables
Iggs Quail's Eggs and Bacon Peas Lemonade
Quails Eggs Quails Eggs
Bacon and Rocket
Peas Lemon / Lime Recipes
Fish and Shellfish
Paella Prawn and Scallop Kebabs Clams Sushi, Prawns and Chilli Jam Oysters
Seafood Paella Prawn and Scallop Kebabs Vongole (Clams) Sushi Pacific Oysters
Bread, Pizza etc.
Pizza Calzone Boreks Oatcakes Bread and Cheese Sourdough
Pizza Calzone Boreks Oatcakes Bread Recipe Sourdough




Easy Food

These pages will be updated irregularly and will provide recipes and menus that are delicious and easy to prepare.

Browned Onion and Madeira Gravy:

This is excellent with sausages, toad in the hole, mashed potato, potato cakes, liver, braised vegetables.

Melt 75g butter.
Add 2 thinly sliced onions on a low heat till soft and golden.
Cover till brown.
Stir in one slightly heaped tablespoon plain flour.
Then add 75 ml Madeira (red wine would do but add a teaspoon or two of sugar), 250 ml stock and Worcester Sauce.

Onion Sauce (not so good, this one)

This is supposed to be served with sausages.

Soften 3 thinly sliced Spanish onions in 75g butter till slightly coloured (not brown).
Stir in 275 ml cream, season.

Some chefs specify cooking sausages as slowly as possible (25 mins) so that they are caramelly.

Pulled and Devilled Chicken

Get one cooked chicken (roast or boiled).
Shred the breast meat with fingers about 1.5 inches long.
Pull brown meat apart.
Mix the devil sauce 1 rounded tablespoon Dijon mustard, 1 rounded tablespoon mango or plum chutney, 1 tbsp Worcester sauce, tsp cayenne, salt, 2 tbsp corn oil.
Stir in the brown chicken.
Arrange as a single layer in a grill pan or baking tray, grill under high heat till crusted brown.
Keep warm - the chicken, not you!
Melt 3 oz butter in wide pan, add 6 oz cream. Boil for a couple of minutes stirring till thick put in white meat plus any jelly scraps stir till hot.
Season with lemon, salt, pepper and parsley.
Serve in the centre of dish, with the devilled chicken around it served with fresh bread and salad.

If you haven't got a whole chicken, use chicken breasts and thighs - say one each for each person. Gently fry them first until cooked.

Other Recipes

Have a look at my other recipes on the Cottonmill and Nunnery Allotment website as well.












Bibliography
Eliza Acton: The Best of Eliza Acton
Jane Grigson: English Food
Rick Stein: Food Heroes
Nigel Slater: Real Food
Rick Stein: Food Heroes

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