Spurs Cook

Hey everyone, I had a few minutes free and needed a substantial, healthy and simple lunch. Feeling like a stir fry I picked up a few ingredients in the shop....and here they are... One Red or Green Pepper Handful of Green Beans A few Mushrooms 250 g of Lean Pork Mince One tbsp Chinese five spice Half red Onion One cube each of Dora Ginger, Garlic, Chilli and Corinader In a separate bowl put One tbsp Sesame oil One tbsp Light Soy Sauce One tbsp Chilli sauce (I used Frank) OK first off get the Wok on the heat....quite high heat is needed, then pour in a table spoon of stir fry oil or groundnut oil. Chuck in the vegetables apart from the Mushrooms. Now stir fry for five minutes....once done put into a bowl and leave aside Throw in the Pork and season with a bit of salt and pepper with the five spice.....and then throw in the mushrooms when the pork is a couple minutes nearly done. Throw in the frozen cubes....and if you don't want to use them pee...

Hey everyone, I'm back again with another recipe....but must confess not actually mine. I actually got this recipe idea from an aspiring photographer named Anna who is a massive Spurs fans and excellent photographer! Check out her work @annaspannar on Instagram. Well here is the recipe and it is also dedicated to Moussa Dembele who I felt deserves a bit of thanks for a brilliant season! I feel we really missed that chap and the Beast for the majority of the past season? Well Hummas is the recipe and I feel I did follow the ideas which I stol....I mean borrowed! First off you'll need a food processor..... 200g of Chickpeas (out of a tin or soaked) and four tbsp of the water 2 crushed cloves of Garlic Half the zest of Lemon and the juuice Salt and Pepper One tbsp ground cumin OK once you've done this.....heat up a pan and slice up a red onion....and caramelise the baby up Once you are nearly done throw in another tbsp of ground cumin and cook it ou...

Hey everyone, I had some time this week so I decided to participate again with the great cause #recipesforlife and if you don't know, it's a challenge set by @swallowcharity where they give you three ingredients and you make a dish out of them. The months challenges have been very popular and this month is no exception....so long may it continue! Salmon, Courgette and Pasta was this month....and it was surprising difficult! I did Salmon and Prawns meatballs with Tomato and Courgette sauce to kick off but wasn't sure where to go from there...so I just made something with the remaining Salmon and Courgette? Well here is my next addition.... What you will need is..... Half a Corgette (halved and cut into small slice) A large bunch of basil and reserve the smaller ones for garnish A slice of Pancetta finely sliced or a couple slices of smoked bacon finely sliced A fillet of Salmon (Cut about the same size as the Courgette) One Lemon (Zested and juiced) 1...

Hey everyone, Another month of @swallowcharity #recipesforlife everyone! I was determined to pull out the stops this time! lol But seriously it is a charity too, but nothing wrong with a bit of healthy competition?? Here is the link for the details if you want to take part as well?  http://bangermashchat.wordpress.com/2013/06/04/junes-recipes-for-life-challenge-salmon-pasta-and-courgette-aka-zucchini/ The task was to use Salmon, Courgettes and Pasta....I felt Pasta as it is can be kept simple, however I thought I would go through some effort to make the Salmon and Courgette have some show time. Here is what you will need.... This is portioned for four people: Salmon and Prawn Fish balls 450 g fillet Salmon 100 g Raw Prawns 1/4 zest of a Lemon 25 g dried or fresh breadcrumbs 1 Free range egg Bail stalks Pepper   Tomato and Courgette Sauce 6 ripe vine Tomatoes (chopped) 1 large onion (diced as fine as you can) 2 cloves of garlic 50 ml or 2 tbsp re...

Back again! This recipe was kinda influence by a chef actually Vegetables mashed up squeezed into Cannelloni tubes. This is the ingredients that you will need and yes there is a lot of prep but it's worth it! And after many months, this has been put to some use by being shared with #familyfoodies One large Courgette One large Carrot 3 cloves of garlic 7 Mushrooms One Large leek One fresh Chilli (use a small pepper if your kids are delecate One dried Chilli 3 Anchovies (put the rest in the freezer) One bottle of Tomato Passata Swig of Red Vinegar One Lemon (Zest) Small tub of Creme Fraiche A twig of Thyme Oregano 10 tubes of dried Cannelloni One tsp Fennel Seeds Salt and Pepper Mozzarella Parmesan Firstly preheat the oven to 190 degrees.... OK grate the Courgette, Carrots and Leek in a processor or by hand. Fry off the dried Chilli, garlic and Anchovies Throw in the grated veg and sweat off in some oil for about 10 to 15 min...

Hey everyone.... Just finished my night shift and I'm looking forward to the Champions League final. In tribute I did a Thai Green Curry on Dave Mackay....(get it?) anyway.... This is perfect when you want to pre prepare it and have the paste ready for the last minute? Yep we are going to do our own paste! Here is what you will need.... For the paste: A large bunch of Coriander (stalks and leaves) Small hand full of Basil (stalks and leaves) 10 green bird's eyed chillis or 5 green bird's eyed chillis and one Scotch Bonnett Chilli? 4 garlic cloves A thumb sized piece of ginger Ground nut oil Soy sauce Sesame oil 4 Spring onions 1 Lemon grass stick 4 Kaffir lime leaves One lime Fish Sauce OK here goes throw all the ingredients into the food processor. Now add a few tablespoons of Soy sauce, fish sauce, half of the lime's juice and Sesame oil (You can add more when finishing the curry so don't worry) Now add a good glug of Groundnut oil or...

Another competition everyone! Swallow Charity have set the bar higher with the ingredients. This month they have asked us to use Rhubarb, Lemon and Spice. I liked the idea of this, Rhubarb is famous for going with ginger or mixed spice....so the initial idea was to make a Rhubarb Crumble? Instead I thought outside the box...Rhubarb is technically a vegetable and a sour one at that it is originally from China and us Brits use to eat the leafy part....which made us ill! So one day I guess we cook the stalk and it was so nice we made up loads of recipes with it as a dessert! I found a recipe from a certain celebrity chef which braises pork with rhubarb into a stir fry...I decided to go another direction and make a curry! This has to be easy and affordable, so for this instant I brought a well known good brand of curry paste and for this one being a family food competition is a 'Tikka Masala' paste. I know your thinking this isn't cooking...but it's an ingredient...