Come & Eat At Big Bob's Internet Diner

(but you have to do the cooking yourself)

 

 

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Wednesday

Main

 

Coconut Chicken Curry

 

Ingredients:- serves 4 - 6

2 tbsps oil
675 g / ½ lb chicken breast, diced
1 onion, chopped
1 clove garlic, crushed
2.5 cm / 1 in piece of fresh root ginger, grated
1 tbsp ground coriander
2 tbsps medium Madras curry powder
227 g / 8 oz can chopped tomatoes
6 tbsps dry white wine
300 ml / ½ pt chicken stock
pinch of salt
75g / 3oz Coconut Milk Powder
410 g / 14 oz can Evaporated Milk
boiled rice, to serve
shavings of fresh coconut, to garnish

 

Method

1. Heat the oil in a large saucepan and quickly fry the chicken.

 

2. Add the onion and garlic and stir-fry for 2 minutes, being careful not to let the garlic burn. Add the ginger, coriander, curry powder, tomatoes, wine and stock. Stir well and season.

 

3. Cover and simmer for 30 minutes, until the meat is tender.

 

4. In a bowl mix the Coconut Milk Powder with the Milk. Add to the pan, stir well, and simmer for 5 minutes.

 

5. Garnish with the coconut shavings and serve with boiled rice.

 

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Tuesday

Fish

 

Cod Bake

 

 

 

Ingredients:- serves 4

3/4 kg / 1½ lb fresh spinach or 283 g / 10 oz packet frozen chopped spinach
Salt and freshly ground black pepper
¼ tsp spoon grated nutmeg
50 g / 2 oz butter
4 cod steaks

for the cheese sauce:

25 g / 1 oz butter
25 g / 1 oz flour
400 ml / ¾ pt hot milk
100 g / 4 oz Cheddar cheese, grated

 

Method

1. Wash the fresh spinach and place in a large saucepan with salt to taste. Heat gently until juices flow from the spinach, then cover the pan with a lid and cook gently for 5 to 10 minutes or until the spinach is tender.

 

2. Drain well and chop finely or puree in an electric blender. If using frozen spinach, cook according to packet directions.

 

3. Season the cooked spinach with plenty of black pepper and the nutmeg and stir in half of the butter. Place in the bottom of a shallow ovenproof dish.

 

4. Fry the cod steaks in the remaining butter for 2 to 3 minutes on each side, then place on top of the spinach in the dish.

 

5. To prepare the cheese sauce, melt the butter in a pan. Stir in the flour and cook for 2 to 3 minutes, stirring constantly.

 

6. Remove the pan from the heat and add the milk gradually, stirring vigorously. When all the milk has been incorporated, return the pan to the heat.

 

7. Bring slowly to the boil, stirring constantly. Lower the heat, add 50 g / 2 oz of the grated cheese and cook for 2 to 3 minutes or until cheese melts in the sauce, stirring constantly.

 

8. Cover the fish with the cheese sauce and sprinkle with the remaining grated cheese. Bake in a fairly hot oven 190°C, 375°F or Gas Mark 5 for 20 to 30 minutes or until the fish is cooked and the top of the casserole is lightly browned and bubbling.

 

9. Test the fish with a fork: the flesh should flake easily. Serve immediately.

 

 

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Monday

Soups

 

Curried Noodles & Chicken Soup

 

 

Ingredients:- serves 4-6

600 ml / 1 pt coconut milk
30 ml / 2 tbsp red curry paste
5 ml / 1 tsp ground turmeric
450 g / 1 lb chicken thighs, boned and cut into bite-size chunks
600 ml / 1 pt chicken stock
60 ml / 4 tbsp fish sauce
15 ml / 1 tbsp dark soy sauce
salt and freshly ground black pepper
juice of ½ - 1 lime
450 g / 1 lb fresh egg noodles, blanched briefly in boiling water

for the garnish

3 spring onions, chopped
4 red chillies, chopped
4 shallots, chopped
 30 ml / 2 tbsp fried sliced garlic
coriander leaves
4 fried noodle nests (optional)

 

Method

1. In a large saucepan, add about one third of the coconut milk and bring to the boil, stirring often with a wooden spoon until it separates.

 

2. Add the curry paste and ground turmeric, stir to mix completely and cook until fragrant.

 

3. Add the chicken and stir-fry for about 2 minutes, ensuring that all the chunks are coated with the paste.

 

4. Add the remaining coconut milk, chicken stock, fish sauce and soy sauce. Season with salt and freshly ground black pepper to taste.

 

5. Simmer gently for 10 minutes. Remove from the heat and stir in the lime juice.

 

6. Reheat the noodles in boiling water, drain and divide between individual bowls.

 

7. Divide the chicken between the bowls and ladle in the hot soup.

 

8. Top each serving with a few of each of the garnishes.

 

 

 

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Friday

Baking

 

Porter Cake

 

Ingredients

225 g / 8 oz self-raising wholemeal flour
2.5 ml / ½ tsp baking powder
100 g / 4 oz butter, softened
100 g / 4 oz soft light brown sugar
5 ml / 1 tsp ground mixed spice
finely grated rind of 1 lemon
150 ml / ¼ pt stout
2 eggs
350 g / 12 oz mixed dried fruit

 

Method

1. Grease and line a deep 18 cm / 7 in cake tin.

 

2. Put the flour, baking powder, butter, sugar, spice, lemon rind, stout and eggs in a bowl and beat for 2-3 minutes, until well mixed. Stir in the dried fruit.

 

3. Pour into the prepared tin and bake at 170°C, 325°F, Gas mark 3 for about 1 1/2 hours or until risen and firm to the touch.

 

4. Leave to cool in the tin. When the cake is cold wrap it in greaseproof paper and foil and store for 1 week before eating.

 

 

 

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Thursday

Pudding

 

Squidgy Chocolate Roll

 

Ingredients:- serves 6-8

60 ml / 4 tbsp cocoa powder
150 ml / ¼ pt fresh milk
4 eggs, separated
100 g / 4 oz caster sugar
225 ml / 8 fl oz fresh double cream
fresh strawberries and grated chocolate, to decorate

Method

1. Grease and line a 20.5 x 30.5 cm (8 x 12 inch) Swiss roll tin.

 

2. Mix the cocoa powder and milk in a small saucepan and heat gently until the cocoa powder has dissolved. Remove the pan from the heat and set aside to cool.

 

3. Whisk the egg yolks and sugar together until pale and fluffy. Whisk the cooled milk mixture into the egg yolk mixture.

 

4. Whisk the egg whites until stiff, then fold into the cocoa mixture.

 

5. Spread the mixture evenly into the prepared tin and bake at 180°C, 350°F, Gas mark 4 for about 20 minutes until the sponge has risen and is just firm to the touch.

 

6. Turn out on to a sheet of greaseproof paper and cover with a warm, damp tea-towel to prevent the sponge from drying out. Leave the sponge to cool for 20 minutes.

 

7. Meanwhile, whip the cream until stiff. Spread over the sponge, reserving half for decorating and then roll it up carefully. Do not roll it up too tightly and do not worry if it cracks slightly.

 

8. Pipe the reserved cream on top and decorate with strawberries and grated chocolate. Serve chilled.

 

 

 

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