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Recipes
NEW POTATO SALAD WITH SAUTEED ONION VINAIGRETTE
By Grazor
Heat the olive oil in a medium skillet over medium high heat
- 3 tablespoons olive oil
- 1 large Spanish onion, finely sliced
- 1 large shallot, finely sliced
- 2 cloves garlic, finely chopped
- 1/2 cup sherry vinegar
- 2 pounds new potatoes, boiled and quartered
- 1/4 cup finely chopped parsley
- Salt and freshly ground pepper
Chicken Tikka Masala (Good Food)
By Grazor
Chicken tikka masala Chicken tikka masala This takeaway favourite is freezer-friendly and quick to reheat, givi...
- Ingredients
- 4 tbsp vegetable oil
- 25 g butter
- 4 onions , roughly chopped
- 6 tbsp chicken tikka masala paste (use shop-bought or make your own - see recipe, below)
- 2 red peppers , deseeded and cut into chunks
- 8 boneless, skinless chicken breasts , cut into 2.5cm cubes
- 2 x 400g cans chopped tomatoes
- 4 tbsp tomato purée
- 2-3 tbsp mango chutney
- 150 ml double cream
- 150 ml natural yogurt
- chopped coriander leaves, to serve
Mustard Glazed Standing Rib Roast with Pinot Noir, Balsamic Sauce
By Grazor
1. Combine mustard, olive oil, garlic, parsley, pepper, soy sauce and thyme in a bowl
- 1/2 1/2 1/2 cup (125 mL) Dijon mustard
- 2 2 2 tbsp (25 mL) olive oil
- 4 4 4 cloves garlic, chopped
- 2 2 2 tbsp (25 mL) chopped parsley
- 1 1 1 tbsp (15 mL) coarsely ground black pepper
- 2 2 2 tbsp (25 mL) soy sauce
- 2 2 2 tbsp (25 mL) chopped fresh rosemary or thyme or 2 tsp (10 mL) dried
- 1 8 1 8 8 lb (3.5 kg) standing rib roast
- Sauce
- 1/4 1/4 1/4 cup (50 mL) butter
- 1 1 1 cup (250 mL) coarsely chopped shallots
- 1/2 1/2 1/2 cup (125 mL) coarsely chopped carrots
- 1/2 1/2 1/2 cup (125 mL) coarsely chopped celery
- 1/4 1/4 1/4 cup (50 mL) sliced garlic
- 1 750 1 750 1 750 mL bottle Pinot Noir
- 1/4 1/4 1/4 cup (50 mL) balsamic vinegar
- 4 4 4 cups (1 L) beef or chicken stock
- 2 2 2 tbsp (25 mL) tomato paste
- 4 4 4 parsley stalks
- Pinch Pinch dried thyme
- 1 1 1 bay leaf
Sticky belly pork
By Grazor
By braising the meat first, then crisping it up quickly on the barbecue to finish, the meat stays really tender
- * 1.6kg pork belly
- * 3 tbsp light muscovado sugar
- * 3 tbsp treacle
- * 3 tbsp tomato purée
- * 1 onion , whizzed in a food processor
- * 3 garlic cloves , crushed
- * 1 tbsp dried oregano
- * 1 tbsp ground cumin
- * 1 tsp crushed dried chillies
- * 1 tsp cinnamon
- * 1 tsp allspice
Barbecued Pork
By Grazor
A standard take-out dish in Chinese cooking
- Marinade:
- 2 10 oz (600 g) pork tenderloins
- 3 tbsp (45 mL) soy sauce
- 3 tbsp (45 mL) Scotch whisky
- 1/4 cup (50 mL) hoisin sauce
- 2 tbsp (25 mL) granulated sugar
- 1 tsp (5 mL) 5 spice powder
- 2 tbsp (25 mL) vegetable oil
- Salt and freshly ground pepper to taste
- Glaze:
- 1/4 cup (50 mL) honey
- 1 tbsp (15 mL) soy sauce
- 1 tbsp (15 mL) wine vinegar
- 1 tbsp (15 mL) Scotch whisky
- 1 tsp (5 mL) sesame oil
Madiera Sauce
By Grazor
Heat the olive oil in a saucepan over medium heat
- 2 tbsp. olive oil
- 2 shallots, sliced
- 3 cloves garlic, roughly chopped
- 1 bay leaf
- 15 black peppercorns
- 5 sprigs fresh thyme
- 1/2 c. madiera
- 2 tbsp. honey
- 1/2 c. chicken stock
Ham hock terrine and soused vegetables
By Grazor
Raymond Blanc’s rustic terrine not only looks and tastes fabulous, it is also low in fat, very economical and can...
- 1.5 kg/3lb 5oz ham hocks, either 1 large or 2 small
- 1 pig’s trotter, sliced down the length (optional; the trotter will add extra flavour as well as natural gelatine)
- bouquet garni of 2 bay leaves, 2 sprigs fresh parsley and 1 sprig thyme
- 8 whole black peppercorns
- 1 large carrot, cut into 4 pieces
- 2 celery sticks, cut into 2 pieces
- 1 medium onion, peeled and cut into wedges
- 1 1/2 leaves gelatine leaves, soaked in water
- 3 tbsp white wine vinegar
- 2 sprigs fresh flat leaf parsley, leaves only
- For the soused vegetables
- 80 ml/3fl oz white wine vinegar
- 4 tbsp clear honey
- 1 sprig fresh thyme
- 1 bay leaf
- 1 tsp salt
- 2 pinches freshly ground white pepper
- 160 g/5 1/2oz baby onions, peeled and with the root intact
- 100 g/3 1/2oz carrot, peeled and cut into 3cm/1 1/4in batons
- 70 g/3oz cauliflower, cut into small florets
- 1 sprig fresh tarragon
- 60 g/2 1/2oz small gherkins, rinsed and drained
- 1 sprig fresh dill, chopped
- Preparation method
Chili-Rubbed Grilled Beef with Roasted Garlic-Horseradish Cream and Onion Beer Confit
By Grazor
1. Combine chili powder, oregano, cumin, coriander and cayenne pepper in a bowl
- 1 tbsp (15 mL) chili powder
- 1 tbsp (15 mL) dried oregano
- 2 tsp (10 mL) ground cumin
- 2 tsp ( 10 mL) coriander
- 1/2 to 1 tsp (2 to 5 mL) cayenne pepper or to taste
- 2 lbs (1 kg) boneless sirloin steak, cut 1-inch (2.5-cm) thick
- 2 tbsp (25 mL) olive oil
- Salt to taste
- Roasted Garlic-Horseradish Cream
- 2 roasted garlic bulbs
- ½ cup (125 mL) mayonnaise
- ½ cup (125 mL) sour cream
- 2 tbsp (25 mL) finely grated peeled fresh horseradish or drained, bottled horseradish
- 1 tsp (5 mL) Worcestershire sauce Salt and hot pepper sauce to taste
- Onion-Beer Confit
- 1/4 cup (50 mL) olive oil
- 6 cups (1.5 L) thinly sliced red onions
- 1/3 cup (75 mL) red wine vinegar
- 1 bottle (341 ml) lager
- 1/2 cup (125 mL) packed brown sugar
- 1 tbsp (15 mL) chopped fresh thyme or rosemary
- Salt and freshly ground pepper to taste
Oven Dried Crsips
By Grazor
The Variations: I have really only begun to experiment with these, so I suspect that the possibilities are endless
- approx. 200g potato (one medium to large spud)
- 0.75 tsp fine salt
- 150 ml malt or cider vinegar (or use water for plain, salted crisps)
Coconut Macaroons
By Grazor
1 1/3 cups flaked coconut 1/3 cup sugar 2 tablespoons all-purpose flour 1/8 teaspoon salt 2 egg whites 1/2 teaspoon...
- 30 recipe makes 30 servings