Pork Tenderloin in Orange Sauce

Pork Tenderloin in Orange Sauce 3 tbsp garlic oil 2 pork tenderloins about 375g each sea salt fresh ground black pepper 1 med onion, very thinly sliced 6 cloves of garlic, minced 1 tbsp chopped fresh parsley 1/2 tsp dried thyme 150ml + 5tbsp fresh orange juice 150ml + 5tbsp chicken stock [oxo cube is fine] good pinch of saffron […]

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A Mr Greedy Tip

    Removing the outer skin of fresh root ginger. Don't use a peeler or hack it with a knife, use a spoon. Scrape the ginger with the tip of the spoon. No need to cut of any lumps or bumps, no waste.      

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Cod Loins with Fennel, Olives, Capers and Lemon Potatoes

  Cod Loins with Fennel, Olives, Capers and Lemon Potatoes 4 good sized cod loins, skinned and boned 2 medium sized fennel bulbs 3 medium shallots the juice and zest of one large lemon 2 tbsp capers, drained and chopped 2 tbsp black pitted olives, thinly sliced 1 large clove of garlic chopped 1 tbsp fennel seeds 12 cherry tomatoes, […]

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Coconut Tart

Coconut Tart 1/2 tsp ground cinnamon 4 cardamon pods, shelled and seeds crushed 175g desiccated coconut 225g caster sugar 25g butter, melted 500g block all butter shortcrust pastry plain flour for dusting 1 large egg beaten Heat oven to 180c fan. Tip the spices, coconut and sugar into a pan with 150ml of water. Cook over a low heat for […]

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A MR GREEDY TIP:

    A MR GREEDY TIP: Cooking flan – Line the flan tin with the pastry but leave excess over the top of the tin. Trim the pastry to the top of the tin after blind baking with a good sharp knife. Pastry shrinks when it's cooked. this will leave a good flush top.    

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Glazed Plum Cake Courgette, Basil and Ricotta Tart

  Glazed Plum Cake Courgette, Basil and Ricotta Tart 375g ready rolled puff pastry 1 x 250g tub ricotta 3tbsp grated Grana Padano cheese ! large egg beaten handful of fresh basil 3 spring onions, trimmed and thinly sliced 75g thin parma ham, sliced into strips 1 large clove of garlic, crushed 3 med courgettes cut into thin slices 2tbsp […]

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Glazed Plum Cake

Glazed Plum Cake   200g softened butter 8 red or purple plums 140g golden caster sugar, + 1 extra tbsp grated zest of 1 large lemon 6 tbsp full cream milk 85g blanched almonds, chopped, not too small 6 heaped tbsp redcurrant or plum jelly 3 eggs, lightly beaten 175g self-raising flour 2 tbsp cassis or port Heat oven 160c […]

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Mint and Courgette Cake with Soft Cream Topping

  Mint and Courgette Cake with Soft Cream Topping 155ml sunflower oil, plus a little extra 230g self-rising flower 1tsp baking powder 11/2 tsp ground cinnamon 1/2 tsp mixed spice 1/2 tsp ground ginger 230g light brown muscovado sugar zest of 1 orange 100g pecan nuts coarsely chopped 3 large eggs beaten 300g coarsely grated courgettes [squeeze out excess liquid] […]

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Gruyere Biscuits

  Gruyere Biscuits 125g plain flour 100g unsalted butter, diced 1/4 – 1/2 tsp chilli powder 100g finely grated gruyere cheese a little milk to brush the tops dried rosemary to decorate Put the flour, butter and chilli in a food processor and blitz until the mixture resmbles breadcrums. Add the cheese, pulse again to bring the dough to-gether. Shape […]

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Chicken in Lemon and Garlic

Chicken in Lemon and Garlic 4 large skinless chicken breasts, cut into bite size pieces 5 tbsp olive oil or lemon flavoured oil 1 onion, finely chopped 6 large garlic cloves, finely chopped grated rind of 1 lemon, finely pared rind of 1 lemon and the juice of both lemons 4 tbsp chopped fresh flat leaf parsley Heat the oil […]

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