For the aspiring cook who is looking to improve their skill set.

This group is dedicated to the works of Ainsley Harriot and his simply amazing recipes.
Due to how much we love his recipes (and cous-cous) we are hosting a cooking masterclass so that yourself may learn the ways of the greats.

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近期公告

big nuts

2020 年 12 月 24 日 - Bowser | 3 条留言

merry christmas to all, but most importantly, big nuts

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Class 4 is now ready for viewing

2017 年 8 月 1 日 - Bowser | 2 条留言

How to perfectly cook your meat

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6 条留言

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Asphalt 2020 年 11 月 14 日下午 12:17

https://www.youtube.com/watch?v=LkWXPm883-E

Chris Eynon 2018 年 6 月 19 日下午 1:54

succ dicc

Sawdust Sauce

2017 年 7 月 25 日上午 3:43

cheers mate sorted now

Hq2 2017 年 7 月 25 日上午 3:41

@Sten
25g/1oz butter
2 spring onions, finely chopped
1 garlic clove, peeled and crushed
100ml/3½fl oz light coconut milk
100g/3½oz basmati rice
½ x 410g/14oz can kidney beans (do not drain)
1 sprig fresh thyme
½tsp salt
310ml/11fl oz boiling water
1 green bird's-eye chilli (or ½ Scotch bonnet pepper)
2 tbsp mild jerk seasoning
1 tbsp soy sauce
2-3 tbsp tomato ketchup (or barbecue sauce)
1 tbsp clear honey
2 boneless chicken breasts, skin on
2 tbsp vegetable oil
30g/1½oz butter
1-2 tbsp vegetable oil
1 large ripe plantain, skin removed, cut on the diagonal into slices 2cm/¾in thick
½ small red onion, peeled and finely chopped
½-1 red chilli, finely chopped
½ small ripe pineapple, peeled and finely chopped
½ lime, juice only
½-1 tbsp sugar
2.5cm/1in piece fresh ginger, grated (optional)
1 tbsp chopped fresh coriander
1 tbsp chopped fresh mint
LETS GET THIS JERK CHICKEN LADS