Victorian Style Curry

The English in the Victorian era were a big fan of curries, but they didn't make it thick and creamy or overpowering with asian flavors as today. The curry was light, comforting, and sexy.

Ingredients
8oz rabbit meat
1 cup chicken stock
1 tsp cumin
1 tsp cayenne pepper
1 tsp granulated garlic
1/2 small onion
2 tbsp olive oil
1 cup cabbage or lettuce
1 carrot, sliced
1 potato, diced
Salt and Pepper

1. Heat the olive oil in a pan. Add the spices. Slice the rabbit into strips and add to the pot. Season with salt and pepper. Cook until bronwed. Add the chicken stock, carrot, and potato. Bring to a boil and simmer for 10 minutes.

2. Shred the lettuce. Then add to the pot and cook for another 5 minutes. Season to taste.

BACON MASHED POTATOES WITH REAL GRAVY

BACON MASHED POTATOES WITH REAL GRAVY


Ingredients
8 slices bacon
4 potatoes
1 celery
1/2 carrot
13oz chicken stock
3 tbsp olive oil
4 slices bread

1. Quarter the potatoes and put them in a pot of water. Bring the pot up to a boil and cook for 10-15 minutes. Drain, cook for another minute on low heat to dry out the potatoes, then add the olive oil to the pot and cover the lid and let sit.

2. Place strips of bacon into a cold pan and slowly bring up to temperature at low-medium heat. This renders the bacon fat out and leaves you with crispy leaner bacon. Place finished strips of bacon on a paper towel covered dish.

3. Cut the vegetables into smaller pieces and blend in a food processor. Place the veggies into the bacon fat and fry for a couple of minutes. Add the chicken stock, salt and pepper and reduce for 5 minutes. This infuses the flavors and thickens the gravy.

4. Quarter the toasts and chop in food processor. Add the crumbs to the pan. Cook for another 1-2 minutes and then take off heat. Strain the gravy into a bowl, pushing down on the mixture until all of the liquid comes out.

5. Mash the potatoes. Slice the bacon and add to the mash. Season with salt and pepper. Top the bacon mashed potatoes with gravy.

This is my favorite way to make gravy. It's done without using flour. The resulting carrot/celery/breadcrumb mush is also delicious. Serve alongside chicken in place of rice and vegetables.

DAY 14 - CHEESY CHICKEN AND RICE

CHEESY CHICKEN AND RICE

This is my style of comfort food. I believe it's a Marie Callendar's dish of this kind that I first had.

Ingredients
1 cup rice
2 cups chicken broth
8oz chicken
1tbsp butter
1 cup shredded cheese

1. Season the chicken on both sides liberally with salt and pepper. Grill the chicken and dice.
2. Brown the rice in the butter over a hot pan. Pour in the chicken stock, bring to a boil and simmer covered for 15 minutes. Add the chicken and cook another 5 minutes. The rice should be tender and there should still be a bit of liquid in the pan. If not, add some stock. Then take off heat and fold in cheese.

Well that's it! That's the end of my 14 days of cooking! It was going to be 30 days but I've had to change my diet for an upcoming "spring break" trip!

DAY 13 - PAN FRIED TORTELLINI

PAN FRIED TORTELLINI

Ingredients
1/2 cup dried bean tortellini
2 tbsp oil
1/8 cup flour
1/8 cup italian bread crumbs
Salt and Pepper

To make the tortellini
1. Boil in water for 10 minutes. Drain and rinse.
2. Heat the olive oil in a hot pan. Dust the tortellini with the bread crumb mixture and add to the pan. Fry until brown and crispy.

DAYS 11-12 MARMALADE BROWNIES, BACON CHEESEBURGER, WHITE BEAN TORTELLINI

MARMALADE BROWNIES

Ingredients

• 4oz butter, softened, plus extra for greasing
• 3 eggs
• 4oz brown sugar
  
• 4oz plain chocolate, broken up
• 4oz flour, sifted
• 1/2 tsp baking powder
  
• 1oz walnuts, coarsely chopped
• 3 tbsp coarse marmalade

Nutritional Information

Per serving:
259 kcals
14.3g fat (7.5g saturated)
3.8g protein
31.1g carbs
24.8g sugar
0.3g salt

Method: How to make marmalade brownies

1. Preheat the oven to 350F. Grease the base of a 8" shallow, square cake pan and line with butter. Using whisk, beat the eggs and sugar well in a bowl.

2. Melt the plain chocolate and butter in a clean bowl over a pot of simmering water, stirring halfway through. Add the flour, egg mixture, nuts and marmalade and stir in. Pour the mix into the pan, spreading evenly. Bake for 30-35 minutes until just set. Leave to cool in the pan for 10 minutes before turning out onto a wire rack to cool completely. Cut the brownies into 6 squares.

THE POMONA BURGER

Ingredients
3lbs chopped beef
1 onion minced
2 tbsp ketchup
2 tbsp honey mustard
3 egg yolks
2 tbsp worchestire sauce
Bacon
Burger buns
Cheese slices

1. Mix ground beef with salt, pepper, onions, worchestire sauce, honey mustard, ketchup, and egg yolks. Mix well and form into patties.

2. Fry the bacon over medium heat until crispy.

3. Grill the burger patties for 10 minutes on each side

4. Place a slice of cheese on each bun and toast on grill

5. Assemble the burger and serve.

Calories 700
Fat 35g
Carbs 40g
Protein 50g

WHITE BEAN TORTELLINI WITH MORNAY SAUCE

Ingredients
1lb dried tortellini

White Sauce
25g butter
25g flour
300ml whole milk
60g cheddar cheese

To make the tortellini
1. Boil in water for 10 minutes. Drain and rinse.

To make the sauce
1. Start by placing a heavy bottomed sauce pan on a medium heat and melting the butter. Once melted, add your flour directly to the pan (no need to sieve) and, with the wooden spoon, mix it all together to form a thick paste. If your pan is drying out (i.e. it doesn’t look oily from the butter anymore) turn the heat down or remove the pan from the heat for a moment.

2. Before you start, make sure that the milk is cold - this will stop your sauce from going lumpy. Now add the milk in thirds into the sauce pan - this will allow you to make sure that you will achieve just the right consistency. Add the first third of milk into the saucepan and stir with the wooden spoon. Once the milk has been mixed into the paste, add your next third of milk. When the paste has been diluted and becomes a liquid, replace the wooden spoon with a balloon whisk. Continually whisk so all the lumps disappear. Now add your last third of milk. You will need to whisk quite hard to get rid of the lumps so don’t be afraid of putting some real effort into it.

To make your white sauce into a cheese sauce

1. Add 60g of grated cheddar cheese. Add into your white sauce and whisk vigorously.

2. Once the sauce starts to boil, it will turn shiny. Season generously with salt and pepper and add a pinch of nutmeg for some extra flavour. Remove from the heat and your white sauce is ready.

DAY 10 - HASH BROWNS WITH EGG, MALAYSIAN VEGETABLE CURRY

HASH BROWNS WITH EGG


I always get hash browns when I go to Denny's.

Ingredients
2 different potatoes
2 eggs
1 small onion
1 pinch brown sugar
1 dash Worcestershire sauce
Salt and Pepper
Flour for dusting

1. Peel, dice and boil the potatoes until tender. Drain and mash, dry the mixture out by heating in the pan on a med heat for about a minute.

2. Sauté the onion in hot olive oil with a dash of Worcestershire sauce, season and add a pinch of brown sugar, sauté until caramelised, remove from pan and set aside.

3. In a mixing bowl combine the potato cooked onion. Season with salt and pepper. Shape into a large patty. Lightly dust the hash brown with seasoned flour and fry until golden on both sides.

4. In a separate pan, gently fry the eggs.

5. Serve the hash browns on warm plates and sit the fried eggs on top.

MALAYSIAN VEGETABLE CURRY

I had been having so much beef and chicken lately that I felt it was time for just veggies. This one has a long list of ingredients, but it's well worth it. One of the tastiest dishes I've ever made. It is so perfect for a snowy day like today!

Ingredients

Vegetables

• 2 carrots, sliced
• 1 large potatoes, diced
  
• 2 tbsp oil
• 1 onion, peeled and thinly sliced
• Sea salt and freshly ground black pepper
• 1 cinnamon stick
• 1 can coconut milk
• 4oz chicken stock
• 1 tsp brown sugar
• 2 tbsp light soy sauce
• 1 tbsp fish sauce
• 2 cups green beans or 1 cup peas, trimmed and cut into 5cm lengths
• Handful of coriander leaves, roughly torn

Curry paste

• 1 tbsp minced garlic
• 4–5 long, red chillies, trimmed, deseeded and roughly chopped
• 3 lemon grass stalks, trimmed with the outer leaves removed and thinly sliced
• 5cm piece fresh root ginger, peeled and chopped
• 1 shallot, peeled and chopped
• 1 tsp ground turmeric
• 2–3 tbsp olive oil

Rice

• 1 cup jasmine, Thai fragrant or other long-grain rice
• 1 cup water
  
• 5 cm piece of fresh ginger, peeled
• Pinch of sea salt

1. First make the curry paste. Put the garlic, chillies, lemon grass, ginger, shallots, turmeric, and olive oil in a mortar and pound the ingredients together with a pestle.

2. To make the curry, heat the oil in a large cast-iron casserole or heavy-based pan. Tip in the curry paste and stir over a medium heat for a few minutes until fragrant.

3. Season the onions, carrots, and potatoes with salt and pepper. Add to the pan and stir to coat them in the spice paste. Add the cinnamon stick, coconut milk, stock, sugar, soy and fish sauces and bring to the boil. Reduce the heat to a simmer and cook gently for 30–40 minutes until the veggies are tender.

4. For the rice, rinse the grains in cold water to get rid of any excess starch. Drain and tip into a heavy-based pan. Add the rest of the ingredients with water, stir well and bring to the boil, then reduce the heat to a simmer. Cover and gently simmer for 10 minutes. Leaving the lid on, remove the pan from the heat and leave to stand for 5–10 minutes. Fluff the rice with a fork and serve while still hot.

5. Skim off any excess oil on the surface of the curry. Taste and adjust the seasoning. Tip in the beans, put the lid on and cook for another 3–4 minutes until the peas are tender. Scatter the coriander leaves over the curry and serve with the rice.

250 Calories per serving

DAY 9 - SCRAMBLED EGGS, CHEESE PUFFS (GOUGERE)

SCRAMBLED EGGS





The first time I made these, I went to heaven! Absolutely the most amazing scrambled eggs I have ever had.






Ingredients

2 eggs
1 slice toast
1 tbsp Butter
1 tsp Creme fraiche
1 tsp chives
1 tomatoes on the vine

1. Break the eggs into a cold, heavy-based pan. Add half the remaining butter and place the pan over a very low heat, stirring the eggs frequently with a spatula. After a few minutes, as the eggs are beginning to set, stir in the remaining butter. The eggs should be creamy, soft and a little lumpy. (If they are setting too quickly, regulate the heat by moving the pan back and forth from the hob, stirring frequently). Before the eggs are completely set, remove the pan from the heat, stir in the crème fraiche and season to taste with salt and pepper. Fold through the chives.

2. In a hot pan with olive oil, toast the tomatoes, seasoned with salt and pepper.

3. Place a piece of warm toast on individual serving plates, drizzle with a little olive oil and season with a pinch of salt. Spoon over the scrambled eggs and top with pepper. Set tomatoes on plate. Serve immediately.

CHEESE PUFFS (GOUGERE)


Another first time creation.

• 125ml milk
• 200ml water
• 150g plain flour
• 1 tsp brown sugar
  
• ½ tsp salt
• 100g unsalted butter
• 4 medium eggs, lightly beaten
• 1/2 cup shredded cheese
  

1. Preheat the oven to 400˚F. Sift the flour and half salt into a bowl. Place the milk, cold water, half salt, sugar into a pan and set over a low heat. Once the sugar and salt has dissolved add the butter. Once the butter has melted, bring to a rolling boil. Turn off the heat then tip in the flour and beat vigorously with a wooden spoon. As soon as the mixture starts to come away from the side of the pan, stop beating and tip onto a plate to cool.

2. Return the mixture to the pan, then gradually beat in the eggs and cheese, a little at a time, mixing well between each addition, until you have a smooth paste. (Alternatively, transfer the mix to an electric mixer and gradually add the eggs and cheese while the mixer is running on a low setting).

3. Line a baking sheet with greaseproof paper. Spoon the choux pastry into a piping bag fitted with a large plain nozzle (about 1.5cm in diameter). Pipe a small blob of the pastry mix under each corner of the greaseproof to keep the paper in place. Now pipe about 20 walnut-sized balls onto the baking sheet, spaced well apart. Level the peaked tops with the tip of a wet finger then bake for 18-20 minutes until well risen and golden brown. Immediately transfer to cooling rack or cold plate to stop the puffs from deflating.

50 calories per serving
20 servings
Fat 5g
Carbs 8g
Protein 11g

DAY 8 - AVACADO SWISS SANDWICH, BANANA RUM CREPES, CHICKEN ENCHILADAS WITH ROASTED TOMATO SAUCE

AVACADO SWISS SANDWICH



It may not look like much, but it's sooooo good! My good friend Heather introduced me to this American staple in college. We made these sandwiches and then went on a hike at Poly Canyon at Cal Poly SLO.

Ingredients

• 2 slices of toast
• 1 avacado
• 1 slice of swiss cheese

How to make Avacado Swiss Sandwich

1. Slice the avacado in half, remove one half, then cut 3-4 slices and arrange on toast. Add a layer of swiss cheese. Season with salt and pepper. Finally, garnish with pickle.
   

Of course, I did not have any sliced swiss, so I used spreadable laughing cow swiss cheese. I also didn't want to waste my guac, so I used that in place of avacado slices.


BANANA CREPES WITH RUM SAUCE


I like crepes and just happened to have some ripe bananas around. Crepes were not something I had eaten until I was a quarter of a century old. I think they are a little more exotic than plain pancakes and because they are more difficult to make, are more appreciate. Of course I am still learning how to make these right. It's a heavy task without a proper crepe pan and crepe spatula.

Ingredients

• 1/2 cup flour
• 1 cup milk
• 2 eggs, beaten
• 1 tbsp sugar
• Butter
• Icing sugar
  

For the Bananas

• 4 Bananas
• 1 tsp vanilla
• 1/4 tsp ground ginger
• 2 tbsp butter
• 2 tbsp sugar
• 1 tbsp rum

How to make the Crepes

1. To make the pancakes, sift the flour into a large mixing bowl, make a well in the center and pour in the eggs and 1 tbsp of sugar. Whisk together and slowly add the milk, whisking as you go.

2. To make the bananas, cut the bananas into 1/2 inch pieces. Melt the butter in a pan and add the bananas, ginger, and vanilla. Stir, and add the sugar. Cook for 1 minute, then add the rum and flambe until sauce has thickened and bananas are soft.

3. Melt a little butter in an extra frying pan and ladle in batter – cooking one crepe at a time. Allow approximately 2 minutes of cooking on the first side and 1 minute on the second - making sure they’re cooked through and golden brown on each side. Remove to the serving plates.

4. Spoon a little of the bananas onto the middle of the crepes before gently folding over and dusting with icing sugar.

I normally make this with apples or rhubarb, both of which ginger goes well with. A little water is added to steam the fruits and make a compote. I also normally make pancakes with this, so I'll beat the egg whites separately with half of the sugar until the peaks are very stiff, which is a method of making fluffy, all natural pancakes without using a leavening agent.



CHICKEN ENCHILADAS WITH ROASTED TOMATO SAUCE


I've had homemade enchiladas twice. Once was my roommate Eleanor's who also used a corn salsa that I absolutely loved. I had never had a corn salsa before. It was a creative idea compared to the traditional tomato salsa. The other time was when our friend/neighbor came over for a dinner and made us her authentic mexican enchiladas (she was mexican).

I actually spent about 30 minutes figuring out if I wanted to make enchiladas or fajitas. Either way I was going to make my own tortillas. Since I have made fajitas countless of times, though with a packaged fajita mix, I decided I wanted to give enchiladas a try, as this whole 30 days of cooking thing was to get me out of my comfort zone and try new dishes.

It came out being one of the best tasting dishes I've made, 2nd only to Gordon Ramsay's Shepherd's Pie.

For the Chicken

• 2 chicken breasts
• 1 tbsp cumin
• 1 tsp paprika
  
• 1 tsp cayenne pepper
• 1 tsbp olive oil
• Salt and pepper

For the Roasted Tomato Enchilada Sauce

• 8 plum tomatoes
• 1 small onion
• 1 garlic glove
• 1 tbsp cayenne pepper
• 1/2 tsp cinnamon
• Salt and Pepper
• Shredded cheese
  

For the tortillas

• 1 cup flour
• 1/2 cup water
• 1 tsp sea salt
• 1 tsp olive oil
  

How to make the tortillas

1. Mix together all of the ingredients to form a rough dough. Knead this lightly. Leave, covered, for about half an hour - this relaxes the gluten and makes it easier to roll out. Divide the dough into five, and form each into a ball. Using some extra flour, roll them out nice and thin.

2. Put olive oil in a large frying pan on medium heat and have ready a clean tea towel. When the pan is hot, drop in a tortilla and cook it for one minute or so until the underside is patched with dark brown. Flip over and cook for another minute, then wrap it in the tea towel while you cook the next one. Keep adding the tortillas to the tea towel as you cook them - this keeps the steam in as they cool, and keeps them soft.

How to make the roasted tomato enchilada sauce

1. Place the tomatoes in a pan. Season with salt and pepper. Roast under the broiler until brown. Flip and brown the other side.

2. Place tomatoes in food processor and puree. Mince the garlic and onions and add to puree along with the remaining ingredients except the cheese and mix well. Salt and pepper to taste.

How to make the enchiladas

1. Heat olive oil in a hot pan. Dice the chicken. Add chicken and remaining ingredients to pan. Brown and cook all the way through.

2. Scoop some chicken and place onto a tortilla and roll. Repeat for remaining tortillas. Place them in a rectangular baking dish. Top with the enchilada sauce and cheese. Place in 350 degree oven for 10 minutes or until cheese is melted. Serve with guacamole and more sauce.

Nutritional Information

Calories per serving 320
Servings 5
Fat 12
Carbs 23
Protein 32

DAY 7 - CHORIZO AND EGGS, CHICKEN SAUSAGE PAELLA

Well one week has passed. So far it's been real fun!

CHORIZO-STYLE SAUSAGE AND EGGS



Hey look, a stingray! I grew up in the barrio in L.A. so Mexican food was traditional for me. I happened to have a few cans of sausage, so I figured why not spice them up a bit.

Ingredients
1 sausage, sliced
2 eggs
1/2 tsp paprika
1/4 cup red wine
1 avacado
1 lime
1 tsp hot sauce
1/4 cup shredded cheese

FOR THE GUACAMOLE
1. Split an avacado in fours. Use a stone grinder to mash. Add the juice of 1 lime and the hot sauce. Mix well

FOR THE SAUSAGE & EGGS
1. Add the sausage to a hot pan and olive oil. Season with salt, pepper, and paprika. Cook till brown, then add red line and reduce. Strain the sausages.
2. In a bowl, beat the eggs with a whisk. Put the sausages back into the hot pan on one half side with oil. Add the eggs and fold. Top with cheese and take off heat. Allow the cheese to melt, then serve with salsa or hot sauce and guacamole.

A total of 700 calories for a mighty uplifting breakfast!

CHICKEN AND SAUSAGE PAELLA



Continuing with our Spanish cruisine, this dish I have had at fairs but have never made it on my own. I didn't have peppers, but oh well. It still came out mighty tasty. This is adopted from Gordon's Christmas Seafood Paella.

Ingredients

• 1 red pepper, finely diced
• 1 medium onion, finely chopped
• 2 cloves garlic, peeled
• 1 cup paella rice
• 0.5 cups dry white wine
• 1 tsp smoked paprika
• Generous pinch of saffron threads
• 2.5 cups hot vegetable stock
• 1 chicken breast, cubed
  
• 1 sausage, sliced
  
• Handful flat leaf parsley, chopped
• 1 lemon cut into wedges
• Olive oil
• Sea salt and freshly ground black pepper

1. Heat a couple of tablespoons of olive oil in a large paella pan or frying pan. Add the onion and cook out briefly.

2. Add the chopped pepper and crush in the garlic. Season with a little salt and pepper and cook until softened.

3. Sprinkle the smoked paprika and saffron into the pan. Follow with the rice and stir well so that each grain of rice is well coated in oil.

4. Add the wine and allow to evaporate before pouring in the hot stock.

5. Cover with a lid and leave to simmer gently for 20 minutes. Stir occasionally to prevent the rice from sticking.

6. Five minutes before the end of cooking add the browned chicken and sausage. Stir, and replace the lid to finish cooking.

7. Just before serving, mix through the chopped parsley and garnish with lemon wedges.

Believe it or not this dish is only 1000 calories or 250 calories per serving.

DAY 6 - EGGS BENEDICT WITH HOLLANDAISE FOAM

EGGS BENEDICT -- NO, REALLY

This is a breakfast dish that I had heard of on television and the first time I saw it on a menu was while my parents and I were vacationing in Arizona. When I saw it I knew I had to get it because it sounded so upper class even though I had no idea what it was! Well, unfortunately they were out. It wouldn't be until years later when I saw it on a menu at another restaurant that I decided to give it a try again. When it was served, I remember thinking "Is that it? THAT'S Eggs Benedict?" When I tasted the sauce covered poached egg, I realized what was so special about this dish. It was actually somewhat of an exotic english creation. Simply marvelous!

Ingredients

• 4 large free-range eggs
• Knob of butter
• 2 muffins, split
• 4 slices Canadian bacon

For the Hollandaise sauce

• 3/4 cup unsalted butter
• 2 free-range egg yolks
• 6 coriander seeds, crushed
• 1 ½ teaspoons reduced white wine vinegar
• Squeeze of 1/8th of a lemon
  
• Pinch of cayenne pepper
• 4 large mint leaves, cut into thin julienne strips
• Sea salt

Method: How to make eggs Benedict

1. To make the hollandaise, melt the butter in a pan over a gentle heat, then carefully pour off the golden oil into a jug and discard the milky solids. Set the clarified butter aside to cool until lukewarm.

2. Put the egg yolks, crushed coriander and 1 tablespoon cold water into a heatproof bowl and fit snugly over a pan of gently simmering water. Using a hand-held stick blender or electric whisk, beat until very light and frothy (this makes it easier to incorporate the butter).

3. Remove the bowl from the heat and continue whisking for a couple more minutes, then slowly trickle in the runny butter as you continue to whisk. Don't add the butter too quickly or it will curdle. When all the butter is incorporated, season with salt and add the reduced vinegar, lemon juice and cayenne. Finally, add the mint leaves. Set the bowl back over the pan of hot water (but off the heat) to keep warm; stir occasionally to stop a skin forming. If the sauce does happen to split, whisk in a trickle of cold water to re-emulsify it.

4. Poach the eggs: you can do this in advance for convenience, and to avoid overcooking them.

5. To assemble, toast the split muffins lightly on both sides. If you have poached the eggs ahead, using a slotted spoon, transfer them to a pan containing enough boiling hot buttery water to cover. Leave to stand off the heat for 15 - 20 seconds, no longer or the yolks won't be soft. Remove with a slotted spoon and drain well.

6. Butter the muffins and place on warmed plates. Arrange 1 or 2 slices of canadian bacon on each muffin, sit a poached egg on top and finally coat with the warm hollandaise. Serve immediately.

You see that I've substituted the original toast in place of English muffins, and used bologna in place of ham, since I had no English muffins or ham. I also used my suet instead of butter. This recipe is just like Gordon's except that I've replaced ham with canadian bacon. Plus I did not have any mint leaves.

Be warned, these are 750 calories each!

DAYS 4-5 - BBQ PULLED BEEF SANDWICH, SPICY CHICKEN CURRY SOUP

BBQ PULLED BEEF SANDWICH


The first time I had a BBQ pulled pork sandwich was at Firestone Grill in San Luis Obispo, CA. It was absolutely amazing. Whenever I went there that was what I had to get. This isn't pulled pork, but it's pretty much the same sauce that goes on it.

Ingredients:
1lb pulled spent beef from stockmaking
Hamburger buns

BBQ Sauce:

• 2 tbsp dark molasses
• 1/2 cup Ketchup
  
• 1 onion, finely chopped
• 1 tbsp hot mustard
• 1 tbsp cider vinegar
• A good dash of hot sauce
• Juice of half a lemon
• Sea salt and freshly ground black pepper

1. Mix all ingredients together
2. Cook on low heat covered until piping hot
3. Take off heat, leave covered for 5 minutes
4. Serve on hamburger buns.

Makes two servings. 600 calories per serving.

This BBQ sauce is similar to Gordon Ramsay's. I've simply added ketchup to his BBQ glaze.

SPICY CHICKEN NOODLE CURRY SOUP



It is a combination of the Mexican chicken tortilla soup, Vietnamese curry soup, and American chicken noodle soup. When I was a young lad, my parents would take me to Vietnamese restaurants where they'd order me Pho or Mi (ramen) while they often had curry. I always wondered what it was but maybe I was too young to appreciate it.

Ingredients

* Olive oil
* 1 red chili, diced
* 1 tsp ground cumin
* 1 carrot, diced
* 1 celery, diced
* 1 small potato, peeled and cut into 1cm cubes
* 1 boneless chicken breasts, diced
* 50ml sesame oil
* 400ml coconut milk
* 600ml chicken or vegetable stock
* Sea salt and freshly ground black pepper
* 1/2 cup uncooked seashell or macaroni noodles

1. Heat the noodles in boiling water, salt, and olive oil for 7-10 minutes until soft. Drain and run cool water through, then set aside.

2. Heat the olive oil in a large saucepan and gently sauté the onion and chilli, fry for 5 minute or until the onions start to soften. Add the potatoes and stir well, cook for about 4-5 minutes until they begin to soften. Add the chicken and allow colouring, then adding the sesame oil.

3. Pour in the coconut milk and add enough stock to cover the potatoes. Bring the soup to the boil, cover with a lid and cook for 20-30 minutes or until the potatoes are soft.

4. Season with salt to taste and add noodles just before serving.

Created from a base of Gordon's spicy chicken soup. Of course I did use my beef stock, but that's ok if you have nothing else around.

DAY 3 - BACON EGG CHEESE CROISSANT, BEEF BROTH / STOCK

BACON, EGG & CHEESE CROISSANT

This is one of my favorite breakfast items. Instead of bacon you can substitute with roasted tomato. The first time I had it was when I flew out to Ohio to meet an online girlfriend. She had an obsession with these from burger king, except with a biscuit while I preferred the croissant version. I had never gotten one of these before meeting her. My usual fast food breakfast had always been the egg mcmuffin or big breakfast, or Weinersnitzel's french toast sticks.

4 strips bacon
2 eggs
Shredded cheese
2 croissants, split

1. Cook bacon on hot pan till brown. Place on towel lined plate and drain fat to store.
2. Oil in hot pan. Wisk eggs
3. Place eggs in pan, shake.
4. Top eggs with cheese, fold into 3rd.
5. Top croissant bottoms with half cheese omelette, top with 2 slices of bacon each.


SIRLOIN BEEF BROTH

Meat:
Sirloin beef trimmings from 3 16oz steaks, only incidental fats
Sirloin beef bones

Moir Poix:
1 onion, sliced
3 carrots, chopped
3 celery, chopped

1/4 cup red wine
Salt and Pepper

1. Place raw beef and trimmings in pot with water.
1. Saute moir poix in olive oil on low heat till soft. Add to pot.
2. Roast bones in pan, about 10 minutes each side. Transfer to pot
3. Deglaze pan with red wine, salt, and pepper. Add contents to pot.
4. Bring to boil and then simmer until reduced by half .

This is the same as the gelatin, but without the fat. It ends up being a lighter broth. This time I used 3 times as much for the ingredients. I also triple strained the little specs of beef for a clearer broth. Leave this broth less salty for a natural, home-made taste that's proper for cooking. Save the spent beef for barbeque pulled beef sandwiches.

DAY 2 - CHEESE OMELETTE, SIRLOIN BEEF MAC AND CHEESE, EGG CUSTARD, GRILLED CHEESE & ROASTED TOMATO SANDWICH

Welcome to Day 2! My morning started off with a cheese omelette.

CHEESE OMELETTE

This is my favorite omelette. It's simple and quick to make.

Ingredients
2 eggs, room temperature
Handful of shredded cheese

1. Olive oil or butter in hot pan
2. Wisk eggs together. Do not add milk or water as 2 eggs make for a large omelette
3. Drop eggs into pan, immediately shake to spread it around.
4. Add cheese, covering entire omelette.
5. Fold one third over, then the other third.
6. Plate onto dish. The entire cooking time should take no longer than 1 minute as the eggs will continue to cook on the dish and melt the cheese. For runnier eggs, cook for only 15-30 seconds.

SUET


Ingredients:
Fat trimmings from beef

It's ok if there are small pieces of beef attached as long as they are smaller than the fat. For the pieces of beef that have very little fat on them, save them for beef macaroni and cheese.

1. Simply put the fat trimmings into a powerful food processor and pulse till whipped looking.

Nearly impossible to find in north american butchers, the great thing about suet is that it has a higher boiling point than butter and is neutral tasting. Suet can be used in meat pies, especially shepherds pie or minced meat pie. When used to make pastry crusts, it helps the pastry hold together better, especially in puff pastries. Use it for making the pastries of beef wellington, chicken pot pie (& the filling itself), fruit pies, and pizza dough. Once made the suet will last for 1 week in the fridge.

SIRLOIN BEEF MAC AND CHEESE

My dad used to make me Kraft's boxed mac and cheese when I was a kid. He'd add tuna and a TON of pepper which made it soooo delicious. I've since grown up though and like my mac and cheese a little more sophisticated and challenging to make.

Ingredients
2 cups dried macaroni
1 tbsp olive oil
2 cups freshly ground sirloin
1 sprig of thyme, leaves removed
75ml white wine
2 cups milk
2 cups cheddar cheese
Handful chives, finely chopped
3 tbsp butter
3 tbsp flour
Sea salt and freshly ground black pepper
Olive oil

1. Add the macaroni to a large pan of boiling salted water with the olive oil and cook for 7-10 minutes until just tender. Drain and rinse under cold water to remove excess starch. Return to the pan and set aside.

2. Melt the oil in a small frying pan. Add the sirloin and fry until golden brown, add the thyme, cook for another minute then season with salt and pepper. Drain the excess oil from the pan and then add the chives and cook for a further 2 minutes or until softened, Deglaze with the wine, reduce by half and set aside

3. Melt the butter, add flour to create a roux. Once thickened, add the milk to create bechemel and bring to a gentle boil. Take off heat, add the cheese, stir until everything is fully incorporated. Season with salt and pepper. Combine with sirloin and macaroni.

4. Butter the ovenproof dish, and pour in the mixture. Transfer to a 350 degree oven for 15 minutes or until the top is golden brown, remove and leave to stand for 5 minutes or so, then serve.

Nutritional Information:
Calories 2036
Calories per serving 290
Total Servings 7
Fat 14 grams
Carbs 22 grams
Protein 17 grams

Gordon's mac & cheese uses different cheeses, onions, and other ingredients.

EGG CUSTARD



This is a traditional egg custard that goes into chinese egg custard pastry. I don't usually like the pastries as much so I like to make a big pan of egg custard itself. You can also use the mixture for the small pastries though.

Ingredients:
1 cup sugar
6 egg yolks
3 egg whites
2 cups milk
1/4 tsp salt

1. Wisk eggs and sugar in a bowl
2. Add milk & salt, stir till well mixed
3. Set oven for 350 degrees, place a tray in oven and fill halfway with water
4. Pour custard mixture into oven proof dish and place in oven for 30 minutes or until top is brown.


GRILLED CHEESE & ROASTED TOMATO SANDWICH

The first time I ever had a grilled cheese sandwich was in elementary school for lunch. Back then I didn't really know that there was cheese inside. I mean it tasted slightly cheesy, but I couldn't see the cheese in between the slices of toast. I just knew that I liked it.

2 slices white or wheat bread
2 slices cheese (I used american)
1 slice tomato
Butter

1. Roast tomato in hot pan until brown
2. Melt butter in a pan
3. Place slices of cheese and roasted tomato in between slices of bread, then carefully set in pan. Flip when bottom is brown and cook until other side is brown.

You can season the tomato, but I prefer the fresh taste of them.

14 DAYS OF COOKING - BEEF BROTH GELATIN, BEEF JERKY

This is the start of my 14 day break where I make home cooked meals from scratch. These recipes are fairly simple and easy to make, yet are perfectly seasoned and packed with flavor...at least the ones adopted from Gordon Ramsay's recipes.


DAY 1
I got four 16oz slices of sirloin that were too tough to eat as steaks, so I decided to turn them into something creative. As I had been wanting to make beef jerky for awhile, I figured why not put this meat to good use to make jerky?

SPICY JERK BEEF JERKY


Meat
3lbs steaks, trimmed of all fat and bone
Jamaican Jerk Seasonings

Amber's / Aquakittie's Marinade:
1 part soy
2/3 - 1 part sugar (I prefer sweeter and brown but white is just fine)
1-2 Tbps liquid smoke (depending on how large your batch)

That's the base I use...then I add all kinds of fun stuff:
squirt of BBQ sauce
couple of squirts of Lee & perrins
couple of squirts of teriyaki if that's the kind you wanna make
squirt of balsamic vinegar (helps tenderize)
approx 1tsp ground pepper
squirt of favorite brand of hot sauce (optional of course)

1. Sliced the semi-frozen steaks into 1/5th inch slices
2. Marinade overnight.
3. Arrange onto trays, coat with jamaican jerk seasonings
4. Put in a warm-200 degree slightly open oven for 5 hours.

I didn't use the marinade and it came out very very spicy, but tasted of aged beef. Next time I will use the marinade which will give it a traditional jerky flavor. This was my first time making beef jerky!

SIRLOIN BEEF GELATIN




Meat:
Sirloin beef trimmings & fats
Sirloin beef bone

Moir Poix:
1/2 onion, sliced
1 carrot, chopped
1 celery, chopped

1/4 cup red wine
Salt and Pepper

1. Place raw beef and trimmings in pot with water.
1. Saute moir poix in olive oil on low heat till soft. Add to pot.
2. Roast bones in pan, about 10 minutes each side. Transfer to pot
3. Deglaze pan with red wine, salt, and pepper. Add contents to pot.
4. Bring to boil and then simmer until reduced by half .

The bone and fats contribute to making the gelatin. This gelatin can be then be used to flavor stocks, use as a sauce base (like a light demi-glace), make demi-glace, or for use in a meat pie.

RICE & BOILED BEEF

3 cups cooked rice
1 cup boiled beef from stockmaking
Soy sauce

1. Lightly coat rice with soy sauce.
2. Season beef with salt and pepper, then add to rice.

It's not terribly flavorful, but it's rustic and traditional, plus you've found a use for the leftover beef.

COMPOST



As for the beef fat and vegetables left over from stockmaking, mash them up in a bowl to use as compost. You can compost anything that's biodegradable, including shredded paper and cardboard, vacuum bag contents, fireplace soot, egg shells, discarded egg whites, expired cream/milk, fruits, etc. Why throw everything into the garbage when you can use them as compost to improve your lawn and garden?