CHilli Yoghurt

Ingredients
200g Greek Yoghurt
2 Red Chillies (De seeded and finely chopped)
2 Tablespoons Fresh Coriander (chopped)
1 Clove Garlic (crushed)
1 Lime (juiced)
Caster Sugar (just a pinch to take away the bitterness of the lime juice)


Equipment
1 Mixing Bowl
1 Garlic Press
1 Lemon/Lime Juicer

The Good Bit

1. Mix the ingredients together and season with salt and pepper.
   

Serves 4

Mayonnaise Dip

Ingredients
8Tablespoons Mayonnaise
2 Cloves Garlic (crushed)
2 Tablespoons Chopped Thyme
1 Teaspoon Grated Lemon Rind
Tabasco Sauce (optional but lovely)

Equipment
1 Mixing Bowl
1 Garlic Press

The Good Bit

1. Just mix all of the ingredients together in the bowl you are serving the dip with
   

Serves 4

Vegetable Stock

Ingredients
500g Chopped Mixed Vegetables (carrots, onions, mushrooms, celery, leeks, anything you want, just avoid potatoes as these make the stock cloudy, unless you dont mind it like that)
1 Clove Garlic
6 Black Peppercorns
1 Bouquet Garni
1.2l Water

Equipment
1 Large Pan
1 Wooden Spoon
1 Sieve (or you could use a muslin cloth)

The Good Bit

1. Put all the ingredients in the pan and bring to the boil gradually, turn down the heat and simmer for 30mins, skimming any scum off the top surface.
2. Stain the stock and allow to cool completely before storing in the fridge, if you keep it in the fridge it'll last 2-3 days before you need to reboil it (it'll last ages if you keep it like this) or boil the strained stock until reduced by half and well concentrated then once cool, freeze it and when you need it, melt 1/2 of your recipe needs and make the rest up with water.

Makes 1l

Beef Stock

Ingredients
750g Beef (not mince, just some cheap bits chopped into cubes will do)
2 Onions (chopped)
2-3 Carrots
2 Celery Sticks
1 Bay Leaf
1 Bouquet Garni
6 Peppercorns
1.8l Water

Equipment
1 SHARP Knife
1 Chopping Board
1 Large Pan
1 Sieve
Muslin/Cloth

The Good Bit

1. Bring all the ingredients in the pan slowly to the boil then reduce the heat to a low simmer, cover and cook for 4hrs.
2. Remove any scum from the surface then strain through a cloth lined sieve, leave to cool before refrigerating. This will keep for a few days in the fridge before you have to reboil it, or once strained, boil rapidly to reduce by half then freeze, when you come to need stock, defrost half of what you need and then make up the rest with water.

Makes 1.5l

Chicken Stock

Ingredients
1 Cooked Chicken Carcass (chopped into 4 bits)
Giblets and Anything Leftovers (from the chicken)
1 Onion
2 Carrots
1 Celery Stick
1 Bay Leaf
a Few Parsley Stalks (crushed with the side of you blade)
1 Thyme Sprig
1.8l Water

Equipment
1 Large Pan
1 SHARP Knife
1 Meat Cleaver (use the sharp knife if you have no cleaver but be extra careful)
1 Chopping Board
1 Sieve
Muslin
1 Wooden Spoon

The Good Bit

1. whack all the ingredients into the pan and slowly bring to the boil, reduce the heat and simmer for 2 1/2hrs.
2. Remove any scum from from the surface and then strain through the muslin lined sieve, allow to cool before refrigerating, when chilled skim off the fat that has risen to the top to give a clear stock.
3. This will last 2-3 days in the fridge before you need to reboil it, if freezing it, then boil rapidly (after you've chilled and removed the fat) and condense the liquid to half, then when you want to use the stock, defrost half the amount the recipe says and make the rest up with water.

Makes 1l

Fish Stock

Ingredients
1.5Kg Fish Trimmings (Skin and Bones but not from oily fish, ask your local fish monger for these or just use cheap fish)
1 Onion
1 Leek (white part only)
1 Celery Stick
1 Bay Leaf
6 Parsley Stalks
10 Black Peppercorns
475ml Dry White Wine
1.8l Water

Equipment
1 Large Pan
1 SHARP Knife
1 Meat Cleaver (use the sharp knife if you have no cleaver but be extra careful)
1 Chopping Board
1 Sieve
Muslin
1 Wooden Spoon

The Good Bit

1. whack all the ingredients into the pan and slowly bring to the point just below the boil and simmer for 20mins
   
2. Remove any scum from from the surface and then strain through the muslin lined sieve, allow to cool before refrigerating.
   
3. This will last 2-3 days in the fridge before you need to reboil it, if freezing it, then boil rapidly and condense the liquid to half, then when you want to use the stock, defrost half the amount the recipe says and make the rest up with water.

Makes 1.8l

Thai Vegetable Stock

Ingredients
2 Onions (quartered)
4 Red Chillies
250g Carrots (halved)
1/2 White Cabbage (Halved)
1 Bunch Celery (Chopped, including leaves)
50g Fresh Coriander (with stalks)
25g Basil (with stalks)
25 Black Peppercorns
1/2 Teaspoon Salt
1 Teaspoon Muscovado Sugar
2l Water
If you can get hold of the next 2 ingredients your stock will be great but they can be left out
1/2 Head of Chinese Leaves
1/2 Mooli Radish (peeled)

Equipment
1 SHARP Knife
1 Chopping Board
1 Large Pan (or Casserole Dish)
1 Sieve

The Good Bit

1. Whack all the ingredients into a large pan and bring to the boil, cover and simmer for 1hr.
2. Take the lid off then boil hard for 10mins to reduce the stock, cool then strain, freeze any stock that you will not be using straight away.
   

Makes 1.8l

Thai Chicken Stock

Ingredients
1.5kg Chicken (uncooked)
500g Chicken Giblets
1 Onion (peeled and halved)
1 Carrot (chopped)
2 Sticks Celery
2 Cloves Garlic
1 Stalk Lemon Grass (chopped)
1 Lime Leaf (or the zest of a lime)
3 Large Red Chillies
1.8l Water.

Equipment
1 SHARP Knife
1 Chopping Board
1 Large Pan
1 Wooden Spoon
1 Sieve

The Good Bit

1. Put the chicken, giblets, onion, carrot and celery in the pan, top with the water and bring to a really slow boil, if it takes 45mins thats great! remove any scum that floats from time to time and make sure it's just bubbles coming to the surface.
2. Add the rest of the ingredients and cover then cook for 2 hours.
3. Take out the chicken (use this in another meal if you wish) Strain the stock taking care not to press any of the vegetables as this will make the stock cloudy, use what you want straight away and freeze the rest.

Makes 1.5l

Thai Fish Stock

Ingredients
500g Heads and Bones of Raw White Fish and Heads and Shells of Prawns (if available)
3 Shallots
1 Celery Stick (including leaves, chopped)
1 Lime Leaf (or zest of 1 lime if you cant get the leaf)
1/2 Lemon Grass Stalk
2 Cloves Garlic
25g Fresh Coriander (with stalks)
2.4l Water

Equipment
1 SHARP Knife
1 Chopping Board
1 Large Pan
1 Sieve
1 Wooden Spoon

The Good Bit

1. Add the water and fish bits to the pan and bring to the boil, skim off any scum, then add the rest of the ingredients and simmer for 50mins.
2. Strain the stock and freeze what you don't use immediately

Makes 2l

French Dressing

Ingredients
1 Tablespoon White or Red Wine Vinegar
1 Teaspoon Dijon Mustard
6 Tablespoon Extra Virgin Olive Oil
Pinch of Sugar
Pinch of Salt and Pepper

Equipment
1 Mixing Bowl
1 Balloon Whisk

The Good Bit

1. Put the vinegar, sugar, mustard, salt and pepper in a bowl and whisk well, then gradually add the oil whilst whisking until it is well mixed, goes well over a salad!

Makes 100ml

Mayonnaise

Ingredients
1 Egg (the fresher the better, although not straight from the hen otherwise the Mayo will not set)
1/2 Teaspoon Mustard Powder
1 Tablespoon White Wine Vinegar (you can use herb or fruit flavoured if it will go with the dish the Mayo is for)
300ml Olive Oil (corn or vegetable oil give a light Mayo that is also very good)
Salt

Equipment
1 Blender

The Good Bit

1. Whack the egg, mustard and and a pinch of salt into the blender and blend for 30 seconds, then add the wine and blend again.
2. Add the oil now, do this by drizzling it into the mixture with the blender on, have a steady stream going, the sauce will thicken when you have half the oil in but just keep going.
3. Use straight away or cover and refrigerate.

Makes 450ml

White Sauce or Cheese Sauce

Ingredients
600ml Milk
1 Small Onion (roughly chopped)
50g Butter
50g Plain Flour
Salt and Pepper for Seasoning
1 Bay Leaf (optional)
125g Grated Cheddar or Gruyère

Equipment
1 SHARP Knife
1 Chopping Board
2 Large Pans
1 Wooden Spoon
1 Sieve
1 Balloon Whisk

The Good Bit

1. Heat the milk onion and bay leaf (if using) until just reaching boiling point, turn off the heat and put to one side for 20mins, strain and put aside again.
2. Melt the butter in the other pan and then stir in the flour for about a minute until well mixed, then gradually whilst whisking with the balloon whisk pour in the milk, a little at a time until it's all in.
3. Return this back to the heat and bring gently to the boil, stirring all the time, the sauce will now thicken, simmer for about 2 minutes, add salt and pepper to taste.
4. If you wanted to make a cheese sauce, remove from the heat and 125g grated cheddar or Gruyère.

Makes 600ml

Tomato Sauce

Ingredients
1kg Ripe Tomatoes (or 2 400g cans chopped peeled tomatoes)
2 Tablespoons Extra Virgin Olive Oil
2 Cloves Garlic (chopped)
1 Handful Basil (roughly chopped)
1 Lemon (zested)
Pinch of Sugar
Salt and Pepper

Equipment
1 Large Pan
1 Wooden Spoon
1 Zester

The Good Bit

1. Place all the ingredients in a pan and bring to the boil, cover and simmer for 30 minutes, stirring occasionally.
2. Remove the lid from the pan and simmer for a further 20mins (10mins if you used canned tomatoes) to thicken the sauce, taste and season.
   

Makes 600ml

Apple Sauce

Ingredients
500g Cooking Apples (peeled and cored if you can, don't worry if you cant, you can get the core out when you slice the apple)
2-3 Tablespoons Water
25g Butter (Margarine will do)
Sugar

Equipment
1 Large Pan
1 Wooden Spoon
1 Sharp Knife
Blender (optional)
1 Balloon Whisk

The Good Bit

1. Slice the apples thinly (removing any pips or bad bits) put them in the pan along with the water and cover, cook GENTLY for 10 minutes until the apple is very soft.
2. Crush the apple with the spoon (you could also use a potato masher here but it isn't hard to do with a spoon if you've cooked the apples long enough, you could also use a blender)
3. Whisk in the butter and add sugar to taste.

Serves 6

Pesto

Ingredients
50g Pine Nuts
2 Cloves Garlic
150g Parmesan Cheese (grated)
A Handful Basil Leaves
1 Lemon (juiced)
150ml Olive Oil
Salt and Pepper

Equipment
1 Blender
1 Juicer
1 Bowl
1 Fork

The Good Bit

1. Whack the nuts and garlic in the blender and blend into a paste, add in the basil until the paste is a rich green throughout.
2. Scoop this into your bowl and add the cheese and 2 tablespoons of lemon juice, fold in gently, then add the oil a little at a time and beat in well, add the salt and pepper to taste.
3. This goes really well on crackers! to serve, cut 1 slice of tomato and place on the cracker, top with a similar size slice of mozzarella then top with a teaspoonful of pesto

Makes 150ml

Thai Red Curry Paste

Ingredients
10 Red Chillies (large, seeded if you want a cooler curry, i leave em in, i love a hot curry)
2 Teaspoons Coriander Seeds
1 Lemon Grass Stalk (finely chopped)
4 Cloves Garlic
1 Shallot (chopped)
2inch Fresh Ginger (finely chopped, or 1 teaspoon dried)
1 Lime (juiced, 1 teaspoon needed)
2 Tablespoons Oil (groundnut is best but olive will do)

Equipment
1 SHARP Knife
1 Chopping Board
1 Blender

The Good Bit

1. whack all the ingredients into the blender and blend until you have a smooth paste, you can use a pestle and mortar for this but it's a bit more hard work)
2. Store in an airtight jar in the fridge, will last about 3 week.

Makes 1 jar

Thai Green Curry Paste

Ingredients
15 Green Chillies (small, chopped, de-seeded if you like a milder curry)
4 Cloves Garlic
2 Lemon Grass Stalks
2 Lime Leaves (torn or zest of 1 Lime)
1 Inch Ginger (finely chopped, 1/2 teaspoon Dried)
2 Shallots (chopped)
Handful Coriander Leaves
2 Teaspoons Black Peppercorns
1/2 Teaspoon Salt
1 Tablespoon Oil (groundnut is best but olive will do)

Equipment
1 Blender (or Pestle and mortar)

The Good Bit

1. Place all the ingredients into the blender and blend into a smooth thick paste. If doing by hand, Crush the chillies, then add the garlic then all the other ingredients 1 at a time with the oil last.
2. Put in an airtight jar and refrigerate, it'll last about 3 weeks.

Makes 1 Jar

Sweet and Sour Sauce

Ingredients
2 Tablespoons Ginger Marmalade
2 Tablespoons Orange Marmalade
A Good Pinch of Salt
1 Tablespoon Rice Vinegar (white wine or cider vinegar will do)
1 Tablespoon Hot Water

Equipment
2 Tablespoons
1 Mixing Bowl

The Good Bit

1. This is as simple as they come, whack all the ingredients in a bowl and mix, this makes a good dipping sauce, you can add vegetables (pepper, onion, garlic) and fruit (pineapple chunks) to make a full easy to make sweet and sour sauce like you buy in a jar.

BBQ Sauce

Ingredients
2 Tablespoons Oil (sunflower is best)
1 Onion (finely chopped)
2 Cloves Garlic (Crushed)
1 200g Can Chopped Tomatoes
1 Tablespoon Sugar
1 Tablespoon Mustard
1 Tablespoon Worcestershire Sauce
2 Tablespoons Tomato Purée
2 Tablespoons White Wine Vinegar
A Dash of Tabasco Sauce

Equipment
1 SHARP Knife
1 Chopping Board
1 Garlic Press
1 Medium Frying Pan
Blender (optional for a smooth sauce)

The Good Bit

1. Fry off the onion and garlic with the oil until the onion is brown and soft, then add the rest of the ingredients and simmer for about 10 minutes.
2. If you want to blend for a smooth sauce you can.

Makes 450ml

Sweet Chilli Sauce

Ingredients
300ml Water
1 Lime (zested and juiced)
150g Caster Sugar
100g Red Chillies (finely chopped)
6 Fresh Mint Leaves (finely chopped)

Equipment
1 SHARP Knife
1 Chopping Board
1 Pan
1 Zester

The Good Bit

1. Heat the sugar and water in the pan until the sugar has dissolved then add the lime zest and juice and boil gently for about 3 minutes.
2. Add the chillies then remove from the heat and allow to fully cool then stir in the mint leaves.

Makes 175ml

Yoghurt And Mint Sauce

Ingredients
175g Yoghurt (not a fruit corner or such, Greek or natural is best)
1 Tablespoon Mint Jelly (warmed) or Mint Sauce
3 Tablespoons Fresh Mint Leaves (finely chopped)

Equipment
1 SHARP Knife
1 Chopping Board
1 Bowl
1 Spoon

The good Bit

1. Mix all the ingredients together in the bowl and chill.

Thai Dipping Sauce

Ingredients
1 Spring Onion (finely sliced)
1 Clove Garlic (finely sliced)
2 Red Chillies (finely chopped, seeds in for a hot sauce out for a cooler sauce)
2 Fresh Coriander Leaves (finely chopped)
4 Tablespoons Caster Sugar
6 Tablespoons White Wine Vinegar
1/2 Teaspoon Salt

Equipment
1 SHARP Knife
1 Chopping Board
1 Bowl
1 Spoon

The Good Bit

1. Dissolve the sugar in the vinegar first then add the rest of the ingredients.
2. Serve in little bowls like you see in Chinese restaurants. Can be drizzled over fish or grilled meat.
   

Makes 150ml