robd16

Chef #1431918

Hertfordshire, UK

Joined: Oct 31, 2009

78 Public Recipes by robd16

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Chinese Pineapple Chicken With Cashew Nuts, Ginger, Spring Onion

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4 Reviews | By robd16

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This is sure to satisfy all your cravings for Chinese food, it's a great recipe. Be brave with the ginger, it mellows out as it cooks and is helped along by the sweetness of the dish. The cashew nuts are optional but I am yet to make it without them as I love their crunchy texture and creamy taste. Be sure to serve it with plenty of white fluffy rice. Quicker than waiting for takeout. UPDATE - I HAVE DECREASED THE AMOUNT OF WATER USED IN THE SAUCE FROM 1/2PT TO 1/4 PINT BUT I FIND IT DOES TEND TO GET A BIT TOO THICK AND NEEDS A DROP OR 2 MORE. USE YOUR SENSES, IF YOU THINK IT NEEDS IT THEN ADD IT! ADDING FROZEN VEGGIES WILL WATER THE SAUCE DOWN CONSIDERABLY. THIS PARTICULAR RECIPE DOES NOT ADHERE MUCH TO TWEAKING AND I SUGGEST YOU TRY IT AS STATED BELOW FIRST. THANK YOU

Recipe #401060

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Mango and Peach Salsa

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2 Reviews | By robd16

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This fresh salsa is great served with dips and chips and is well worth the effort of all that chopping. It is also fat free, very good for you and really tasty!

Recipe #401039

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Gourmet Cabbage Butter - Transform Your Greens!

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Be the first to review! | By robd16

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This recipe is for a flavoured butter that turns the humble cabbage into a gourmet delight! Seriously, you'll be fighting over the last piece and you'll make sure that you cook double the next time I promise! This is by far the best way to serve cabbage, it is unbelievably good. The recipe is for 250g butter, you can store the rest in the freezer or adjust quantities to suit. The anchovies do not impart a fishy flavour at all and act more like a seasoning, as do the other ingredients. It's hard to put your finger on what the flavour really is, except damn good greens! Serving size is for the whole amount of butter and not for 1 cabbage. You must cook the cabbage according to the instructions set out below. Amazing.

Recipe #401012

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Chunky Plum and Cinnamon Jam

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Be the first to review! | By robd16

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This luxury jam has a Christmassy feel to it but not so much so that you couldn't enjoy it year round. There aren't many fruits that I prefer cooked, but this is one of them and its great spread on buttered toast. If you don't like cinnamon then by all means leave it out but it does complement the plum flavour without taking over. Jam making is easy and fun so have a go. . .

Recipe #401008

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Watercress, Pear, Blue Cheese and Walnut Salad

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Be the first to review! | By robd16

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This is a wonderful way to enjoy pears when they are flavoursome yet still firm and crisp. A lovely summer lunch or starter, the kind that is satisfying in the way that you don't need dessert and something to take your time over.

Recipe #401005

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Meatball, Chestnut and Red Wine Braise

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Be the first to review! | By robd16

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I love chestnuts but I rarely buy them fresh and why should I when the vacuum packed ready peeled ones are so good? Braised with meatballs, onions and red wine, this hearty dish is perfect served with mash potato but I also serve it with white rice if the mood takes me as it often does (it's something about the sweet red wine flavour chestnuts and the rice that I love) This is a real winter warmer y'all and perfect after having been out in the cold. Enjoy!

Recipe #400998

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Cucumber and Strawberry Salad With Pimms Dressing

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Be the first to review! | By robd16

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An elegant summer salad dish that is wonderful served on the side of poached cold chicken. Pimms has become a traditional English alcoholic summer beverage, its a bit like sherry or vermouth and is best served in tall glasses with soda water, lemon, strawberry and cucumber slices. Its actually the cucumber that makes the drink special I think. I've tried to capture this, I think to good effect in this salad and I hope you enjoy it as much as me

Recipe #400994

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Spanish Potato Tortilla

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Be the first to review! | By robd16

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Another classic, best served warm or cold at room temperature but never hot. It goes great with summer salads but often I just eat it on its own, picking at it throughout the day. In Spain it is sacrilege to grill the top, you're supposed to flip it over and cook it all over the heat of the hob. I think this causes too many problems and I can't tell much difference in taste anyway. Better to have it neatly turned out onto a plate than try and put the pieces back together I reckon! The olive oil is essential here and really adds something special I think. Don't think of this as an omelette (potato omelette, how boring!) This is a potato dish, and now you shall enjoy :)

Recipe #400978

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Smoked Mackerel and Cream Cheese Dip

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Be the first to review! | By robd16

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This is a lovely easy dip to serve with crackers for lovers of smoked fish

Recipe #400953

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Quick Snack Cheese and Jalapeno Quesadilla

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1 Reviews | By robd16

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It always makes me laugh when I hear people saying Jalapeño with 'J' and not a 'H' sound. It reminds me of days gone by when I used to say it! Whatever the case these are just gorgeous, the heat of the Jalapeno cooled by the cheese against the foil of the crisp tortilla is just perfect

Recipe #400922

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Twice Baked Toffee Banana Flapjacks

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Be the first to review! | By robd16

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After cutting the flapjacks, they go back into the oven and become chewy, crunchy and gooey all at once! Sensational!

Recipe #400924

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Kedgeree

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Be the first to review! | By robd16

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A comforting flavoursome traditional Victorian breakfast dish. I personally would rather have it for dinner. The combination of smoked haddock, hard boiled eggs, rice, butter and a hint of curry is fantastic. This was the reason I started to like smoked fish.

Recipe #400908

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American Sour Cream Dip

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Be the first to review! | By robd16

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This is the easiest, tastiest dip and surprisingly uses packets of dried vegetable soup mix (yes, cup a soups!) to season the sour cream. I had it at a buffet in the states once and it was served in a hollowed out round loaf of bread. It looked great but it tasted even better. Serve with bread, crackers or vegetable sticks for a quick and easy starter or snack

Recipe #400900

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Luxury Peppered Beef Steaks

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Be the first to review! | By robd16

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Black pepper and steak, how great they work together! We all love peppered steak, but this version is so good, none of us bother to order it when we go out anymore as we know it just won't live up to this! Very Very Peppery, as a pepper sauce should be, and lovely and creamy too. The brandy is not optional in this recipe so do not dare to leave it out! You can make the sauce well in advance, so long as you remember to reserve some pepper to season your steaks with. Serve with chunky chips (fries) and perhaps some mushrooms and greens for a luxury Friday night meal.

Recipe #400879

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Feijoada (Brazilian Black Bean and Mixed Meat Stew) With Orange

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1 Reviews | By robd16

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Traditionally eaten on Wednesday's and Saturday's throughout Brazil with white rice and oranges (amongst other things), this special and rich meaty slow cooked stew has a depth of flavour using simple ingredients that could bring 'ooohs' and 'aaaahh's' from across the Atlantic I'm sure. I save my version for special occasions when I want a really hearty shared meal and I love the way the beans melt into the sauce lending their luxurious almost creamy texture to the finished dish. Originally this was made by African slaves using fatty offal scraps and as tasty as it was (I've tried this version and it is pretty good!) many people nowadays, including myself, make it lighter and use better quality meats. The Orange and Coriander salad is not compulsory but comes very highly recommended. Absolutely Outstanding.

Recipe #400875

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Thick Polenta Oven Chips (Fries)

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2 Reviews | By robd16

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Crispy on the outside, soft and melting on the inside, these delicious snacks are a great alternative to regular chips or fries or served on their own perhaps with a tomato relish to accompany them. You can use any cup or mug to measure the ingredients, adjust salt accordingly

Recipe #400801

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Shepheds, Cottage or Cumberland Pie

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Be the first to review! | By robd16

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This was one of my favourite meals when I was a kid and I still love it now. Really comforting and satisfying traditional British food. I've tried other versions but this 1 with the carrots is my favourite. Serve with boiled cabbage or peas and plenty of gravy. Can also be made with lamb mince Yum! The recipe given is for shepherds pie. For cottage pie, add a sprinkling of grated cheese over the top before baking. For cumberland pie, add a sprinkling of breadcrumbs on top before adding the cheese but personally, I don't think it needs either of these. I'm a shepherds man through and through!

Recipe #400669

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Amazing Cabbage (You'll Want to Eat a Whole One)

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1 Reviews | By robd16

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This is a Jamie Oliver's idea so I can't take credit for it, as much as I'd like to. Don't be put off by the anchovies in the butter, it doesn't taste fishy and you can't detect them at all. In fact, you can't really detect the rosemary or garlic much either for that matter. They act more like a seasoning as opposed to a flavouring and I promise you this is seriously the best cabbage you'll ever eat! Cook the cabbage as described and adapt the recipe to make as much or as little of the butter as you like, the rest can be stored in the freezer for those 'gotta have my cabbage' moments. Ha ha, you say that now. . . .

Recipe #400587

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Real French Onion Soup

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1 Reviews | By robd16

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When made properly this is melt in the mouth magic. So good I've even eaten it cold spread on bread! The beef stock must be of really good quality (the little sachets of jellified ones are best) and the onions will need to be treated with your loving time. That's the secret to a good French onion soup, the long slow cooking of the onions which eventually reduce down to almost nothing so don't be alarmed at the amount used, although it is sure to induce a good cry. If you're going to make this, do it properly, you must have Gruyère cheese and crusty French bread. For this there are no substitutes. Follow the rules and you'll achieve pure alchemy

Recipe #400518

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Quick Ginger Soy and Lime Marinade for Chicken

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Be the first to review! | By robd16

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A really tasty marinade that's quick to prepare and provides the base to an easy meal. When cooked, the chicken will be sticky and tangy. Serve with steamed rice and stir fried pak choy for a complete meal. Enough to cover about 8 pieces of chicken