No Sugar Banana and Sultana cake recipe

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Category: Selby Cuisine

Created on Sunday, 12 July 2015 06:42

Written by Northern Living

Revv CG Bikerette in the Selby Cuisine group mentioned sugar free banana cake. So here's a variant which might be of interest...

Ingredients:-

4 bananas mashed

2 beaten eggs

About 4 generous handfuls of sultana 

3/4 teaspoon of mixed spice

75 g of butter

115g of self-raising flour

Method:-

Mix the eggs and banana together, add the rest and mix it all up. Put it all into a greased and lined cake tin and place in the oven for about 40 minutes at 180 degrees centigrade.

T-Bone Steak Diane?

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Category: Selby Cuisine

Created on Wednesday, 01 July 2015 06:02

Written by Northern Living

T-Bone Steak Diane? Genius or a crime again good meat?!

With some of the lesser steak cuts both classic and innovative sauces are more than acceptable. But T-Bone steak Diane? Is this a work of genius, or a crime again society/steak?!

Ingredients:-

2 T-Bone steaks

good knob butter

4 tablespoons brandy

1 onion, minced

1 clove garlic, minced

125ml (4 fl oz) red wine

dash Worcestershire sauce

salt and freshly ground black pepper to taste

50g (2 oz) button mushrooms, sliced

8 tablespoons Dijon mustard, divided

250ml (9 fl oz) double cream

Method:-

(1) Melt the butter in a frying pan over medium high heat and heat until it begins to smoke. Cook the steaks for 1 to 2 minutes on each side until they have browned. Pour brandy over steaks and carefully ignite. Once the flames burn off, remove steaks from the pan and set aside.

(2) Cook the onion and garlic in the same frying pan over medium heat until softened. Stir in the red wine, Worcestershire sauce, salt and pepper; mix well. Mix in the mushrooms, stir and cook for about 5 minutes.

(3) Meanwhile, coat one side of each of the steaks with 2 tablespoons of the Dijon mustard each. Gently lay them on top of the sauce in the frying pan, mustard-side down. Spread 2 tablespoons mustard on top of each of the steaks. Cook 2 to 3 minutes per side. Remove the steaks from the sauce and keep warm.

(4) Stir the cream into the mushroom sauce and bring to a gentle simmer. Reduce heat to medium low, return the steaks to the sauce and simmer for 1 minute more before serving.

Barbecued Rosemary Lamb with Salsa Verde

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Category: Selby Cuisine

Created on Tuesday, 30 June 2015 06:40

Written by Northern Living

Boning and "butterflying" a leg of lamb produces neat portions, which expose a greater surface area of the meat to both the marinade and the barbecue than straight-cut leg steaks. But if such surgery daunts you, then cutting the meat into cubes and mounting them on wooden skewers after marinating. Or use lamb chops. Searve your lamb slightly pink to taste, but don't cook it to death!

INGREDIENTS:-

6 butterflied lamb portions, or cut up in large cubes for skewering

A dozen good sprigs of rosemary

6 garlic cloves, bashed to release the husk, then roughly chopped

2–3 tbsp olive oil

A few good twists of black pepper

Salsa verde, to serve

METHOD:-

Bruise the rosemary needles by rubbing the sprigs in your hand, then roughly strip the needles into a bowl. Add the garlic, olive oil and pepper and then the meat. Toss all together well and leave for at least 2 hours (4-6 would be good).

Remove the meat from the marinade and wipe it lightly (you don't want it dripping with oil), but leave bits of garlic and rosemary sticking to it. Place the portions (or 5 or 6 cubes mounted on a wooden skewer that has been soaked in water for about 30 minutes) over a fairly hot barbecue. Let them sear on the bars for a couple of minutes and they should turn without sticking, then turn them every couple of minutes to prevent too much blackening on one side. Depending on the thickness of the meat and how pink you want it, the butterflied pieces will take 9-15 minutes, the kebabs 6-10.

Serve with salsa verde, in a bun or split pitta bread. Or plate up more formally, accompanied by chargrilled vegetables (as the barbecue is going) and perhaps, rosemary roast new potatoes.

Salsa verde

INGREDIENTS:-

1 small garlic clove

A good bunch of flat-leaf parsley, trimmed of coarse stalks

Leaves from 3–4 sprigs of tarragon

4–5 anchovy fillets

About 1 tsp capers

About 1 tsp mustard (Dijon or English)

A pinch of sugar

A few drops of lemon juice or vinegar

2–3 tbsp extra-virgin olive oil

Freshly ground black pepper

METHOD:-

Finely chop the garlic on a large chopping board. Then add the herbs, anchovies and capers and chop all together until the ingredients are well mixed and fairly fine in texture. Transfer to a bowl and mix in a little mustard, sugar, lemon juice or vinegar and black pepper, plus enough olive oil to give a glossy, spoonable consistency.

North African Spiced King Prawns

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Category: Selby Cuisine

Created on Monday, 29 June 2015 07:21

Written by Northern Living

Couscous, a staple in North African cuisine, is actually a very fine semolina pasta. Its origins date back to the 9th century East Africa where archaeologists discovered tools used for making it. 

Ingredients:-

10 Ounces of Kind Prawns

4 Cloves Garlic

1 Bunch Spinach

1 Carrot

1 Bunch Parsley

1 Lemon

4 to 5 stoned Dates

3 to 4 Prunes

1 Small Red Onion

1 Tablespoon Ras El Hanout (African spice mix)

¼ Cup Almonds

1 Cup Couscous

1 tin of chopped tomatoes

Method:-

(1) Peel and mince the garlic. Roughly chop the spinach, dates, prunes, and almonds. Peel and dice the carrot and red onion. Pick the parsley leaves off the stem. Cut the lemon into 4 wedges and remove the seeds. Place the prawns in a medium bowl and drizzle them with a little olive oil. Sprinkle in the ras el hanout and season with salt and pepper.

(2) In a small pot, heat 1 cup of water and a pinch of salt to boiling. Once the water comes to a boil, stir in the couscous and remove from the heat. Cover and let stand for 4 to 5 minutes, or until all of the water is absorbed. Fluff the finished couscous with a fork.

(3) Add the chopped almonds to a medium, dry pan. Heat on medium-high for 1 to 2 minutes, or until golden and fragrant, stirring frequently. Transfer the almonds to a bowl.

(4) In a medium pan, heat a little olive oil on medium-high heat until hot. Add the onion, carrot, and garlic and cook for 3 to 5 minutes, or until the onion and carrot are softened, stirring occasionally. season with salt and pepper.

(5) To the aromatics, add the spinach and cook for 30 seconds to 1 minute, or until wilted; season with salt and pepper. Add the tomatoes, cooked couscous, dates, prunes, almonds, half the parsley (tear the leaves just before adding, if you’d like), and ¼ cup of water. Add a drizzle of olive oil and season with salt and pepper to taste. Cook 2 to 3 minutes, or until heated through. Remove from the heat and add the juice of 2 lemon wedges. Set aside while you cook the king prawns.

(6) In a separate medium pan, heat a little olive oil on medium-high until hot. Add the coated shrimp and cook 2 to 3 minutes per side, or until cooked through and opaque, stirring occasionally. Remove from heat squeeze the juice of the remaining lemon wedges over the prawns. To plate your dish, divide the couscous mixture between 2 dishes and place the prawns on top. Garnish with the remaining parsley.