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Cooking receipe to make chicken jambalaya with cajun spiced butter under category General Recipes. You may find some video clips related to this receipe below.chicken jambalaya with cajun spiced buttervol auvent cases15 king size or 44 medium oil for frying 1lb chicken cut into bite size pieces 1 la
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| Salad
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| General Recipes
Cooking receipe to make leek and goats cheese tart under category General Recipes. You may find some video clips related to this receipe below.leek and goats cheese tartdelia smithfor the pastry:25g firm goats cheese (rindless) 110g plain flour plus a little extra for dusting pinch of salt 25g softe
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| General Recipes
Cooking receipe to make stir fried spinach with garlic under category General Recipes. You may find some video clips related to this receipe below.stir fried spinach with garlicchinesesouthern region700g fresh spinach1 tablespoon oil1/2 teaspoon salt1 teaspoon sugar2 teaspoons garlic finely choppedW
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Cooking receipe to make tamarind rum and chocolate raisin ice cream under category General Recipes. You may find some video clips related to this receipe below.
tamarind rum and chocolate raisin ice cream
50g tamarind (from a compressed block)
or a good squeeze of lime
600m1 full fat milk
1 level tbsp freshly ground cinnamon 250g caster sugar
7 egg yolks
2 1/2 tsp angostura bitters
4 tbsp dark rum
600m1 double cream
250g chocolatecoated raisins optional
Put the tamarind in a cup.
Cover with boiling water and leave until it turns pasty breaking it up with a fork as it softens.
Next tip the contents of the cup into a sieve pushing through as much of the mush as possible.
Discard the pod and seed bits left in the sieve and keep the thick juice.
Put the milk and cinnamon powder in a pan bring to a foamy bubble then remove from the heat and leave to infuse for half an hour.
Meanwhile beat the sugar with the egg yolks.
Next stir the cinnamon milk into the egg mixture then tip it back into the used milk pan and gently reheat stirring constantly until you have a thin custard: too much heat and the custard will curdle and separate.
Allow to cool then stir in 2 tbsp of the tamarind liquid the angostura bitters and the rum and refrigerate until cold.
Meanwhile lightly grease a rectangular container with the thinnest film of oil then line with a sheet of chngfilm so that it flops over the sides.
When the custard is fully chilled whip the double cream until it forms soft peaks and stir it into the cold custard. Spoon the mixture into the tin and level the surface.
Freeze for about 4 hours then check it and give it a stir.
Add the chocolate raisins (if using) when it
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