 |
|
|
|
|
|
|
|
|
Welcome to the ok50 Kitchen. We hope you will find inspiration
and new ideas to add to your culinary repertoire. Whether
you are cooking for yourself, preparing a romantic meal with
a loved one, or even organising a special dinner party, there
is something here for everyone! Don't forget to check back
regularly for updates.
January... Cosy up during these winter days and indulge in some
warming dishes - real comfort food to make the dark nights bearable.
ok50 resident chef, Peter Osborne, has created a menu based
on simplicity and ease, without sacrificing any of the sheer
pleasure to be had from good home cooking.
Don't miss our Valentine's
Day recipes
- 30 g butter
- 2 tablespoons olive oil
- 500 g onions, thickly sliced
- 1 pinch sugar
- 1 1/4 l beef stock
- 1 bay leaf
- salt to taste
- pepper to taste
- 4 slices French bread stick
- 1 teaspoon Dijon mustard
- 90 g shredded Gruyere cheese
Heat butter and oil in a large saucepan. Add onions and sugar.
Cook over medium heat about 15 minutes, stirring occasionally,
until onions are a deep golden brown.
Add stock and bay leaf and slowly bring to a boil. Simmer
25 minutes. Remove bay leaf and season with salt and pepper.
Toast bread on each side and spread with mustard. Ladle soup
into 4 heat-proof bowls and top with toast. Pile cheese onto
toast and grill until cheese is melted and bubbling. Serve
at once.
Makes 4 servings
- 250 grams / 8 oz shortcrust pastry
- 30ml / 2tbsps olive oil
- 1 shallot chopped
- 1 clove garlic chopped
- 125 grams / 4 oz broccoli florets
- 1 free range egg
- 150 ml / 5 fl oz single cream
- salt and freshly ground black pepper
- freshly grated nutmeg
- 60grms / 2 oz Brie, thinly sliced
- 2 tbsp. freshly grated Parmesan cheese
- 1 - 2 tbsp. pinenuts
Preheat the oven to 200C / 400 F /gas 6.
Roll out the pastry and line 4 x 10cm / 4in flan tins and
bake. About 5 minutes before they are done, heat the oil in
a small saucepan and fry the shallots and garlic until golden.
As soon as the cases come out of the oven, pour the hot oil
into them, running it over the pastry to flavour and seal
it.
Turn the oven down to 160C / 325F / gas 3.
Half-boil, half-steam the broccoli in a little water until
just tender: this will take 3-4 minutes. Drain, refresh with
cold running water and leave to dry in a colander.
To make the custard, break the egg into a small bowl, pour
in the cream and mix well. Pour the mixture into a saucepan
and stir over a gentle heat until it begins to coat the back
of a spoon. Take off the heat, season with salt, black pepper
and nutmeg, and stir in half of the parmesan.
Arrange the brie and the broccoli in the base of each flan
and pour the custard over them. Sprinkle the rest of the parmesan
and the pinenuts on top. Bake until the filling is set and
golden brown; 20 - 25 minutes. Serve hot, warm or cold.
- Ready in 10 minutes!
- 50g self-raising flour
- 50g butter, softened
- 50g caster sugar
- 1 eggs
- 3 tablespoons Golden Syrup
Lightly butter and flour a 375 ml microwaveable pudding basin.
Put the flour, butter, sugar and eggs into a
food-processor, with one tablespoon of the Golden Syrup.
Blitz until smooth, add one or two drops of milk, if needed
- to give a soft consistency.
Pour the remaining syrup into the pudding basin and spoon
the mix on top.
Cover with cling-film and pierce with a knife. For a 700-watt
microwave, cook on high for 2 -3 minutes or until a skewer
pushed into the centre of the sponge comes out clean. (For every
100 watts above or below this, reduce or increase the cooking
time by 10 seconds) When cooked, turn the pudding out onto
a serving plate and serve with custard. You can e-mail
your questions or suggestions to Peter at: peter@thebigchef.com
February
Recipes
January
Recipes
|
|
|
|
|
|
|
|
 |
|
|
| Short Breaks from ok50 in conjunction with The
Travel Market Limited |
| From £2 Return |
| Buy Now
» |
 |
|
|
|
 |
|
|
|
|
|
|
|
|
|
|
 |
|
|
| Our resident Chef Peter Osborne travels Europe
either cooking, demonstrating, talking about food or judging other
chefs, and when he's not doing that he's writing for us. |
| Happy Cooking! |
| More
Information » |
 |
|
|
|
 |
|
|
|
