Home Made Millie’s Cookies

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Home Made Millie's Cookies
Prep Time 20 minutes
Cook Time 8 minutes
Servings
4 people
Ingredients
  • 125 g butter
  • 100 g light brown sugar
  • 125 g caster sugar
  • 1 egg
  • 1 tsp vanilla extract
  • 225 g self-raising flour
  • 200 g chocolate chips
Prep Time 20 minutes
Cook Time 8 minutes
Servings
4 people
Ingredients
  • 125 g butter
  • 100 g light brown sugar
  • 125 g caster sugar
  • 1 egg
  • 1 tsp vanilla extract
  • 225 g self-raising flour
  • 200 g chocolate chips
Instructions
  1. Preheat the oven to 180°C.
  2. Cream the butter and sugars. Once creamed, combine in the egg and vanilla.
  3. Sift in the flour and salt, then the chocolate chips.
  4. Roll into walnut size balls, for a more homemade look, or roll into a long, thick sausage shape and slice to make neater looking cookies.
  5. Place on baking paper. If you want to have the real Millie's experience then bake for just 7 minutes, till the cookies are just setting - the cookies will be really doughy and delicious. Otherwise cook for 10 minutes until just golden round the edges.

Roasted Pork Belly

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Roasted Pork Belly
Prep Time 30 minutes
Cook Time 4 hours
Servings
4 people
Ingredients
  • 1 kg pork belly with skin
  • 150 g potatoes peeled and quatered
  • 150 g carrots peeled and cut into segments
  • 150 g parsnips peeled and cut into segments
  • 110 g onion finely sliced
  • salt and pepper
Prep Time 30 minutes
Cook Time 4 hours
Servings
4 people
Ingredients
  • 1 kg pork belly with skin
  • 150 g potatoes peeled and quatered
  • 150 g carrots peeled and cut into segments
  • 150 g parsnips peeled and cut into segments
  • 110 g onion finely sliced
  • salt and pepper
Instructions
Pork Belly
  1. Preheat the oven to 240 degrees.
  2. Score the skin of the pork belly in a diamond pattern, being careful not to cut through the skin.
  3. Pour boiling water over the skin of the pork. You should see the cut seams open up.
  4. Thoroughly dry the skin with a paper towel.
  5. Season the meat with salt and pepper.
  6. Lightly dab oil onto the skin.
  7. Distribute the onion underneath the pork on a baking tray. This will help create gravy.
  8. Place the baking tray in the oven at 240. Cook for 20-25 minutes, or until the skin rises.
  9. Add some water for humidity. Reduce the heat of the oven to 140 degrees.
  10. Check on the pork each hour. Apply water to the tray when the base becomes dry. The pork will become softer the longer it is left in the oven. Cook the pork for at least 3 hours.
Vegetables
  1. Place the vegetables in salted water and bring them to a boil.
  2. Turn the heat down to a simmer for 10 minutes.
  3. Remove the vegetables from the heat until 60 minutes before the pork has finished roasting.
  4. Drain the vegetables (saving the water for gravy) and place them around the pork. Bake for 30 minutes. Flip. Bake for a further 30 minutes.

Yorkshire Puddings

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Yorkshire Puddings
Prep Time 10 minutes
Cook Time 20-25 minutes
Servings
4 people
Ingredients
  • 70 g plain flour
  • 2 eggs
  • 100 ml milk
  • sunflour oil
Prep Time 10 minutes
Cook Time 20-25 minutes
Servings
4 people
Ingredients
  • 70 g plain flour
  • 2 eggs
  • 100 ml milk
  • sunflour oil
Instructions
  1. Preheat the oven to 230°C/fan 210°C.
  2. Drizzle a little sunflower oil evenly into every hole in the muffin tin, then place the muffin tin in the oven to heat through.
  3. Combine the eggs, flour and milk into a bowl and whisk until a smooth batter has formed. Season with salt and pepper if desired.
  4. Remove the muffin tin from the oven (the oil must be hot) and evenly distribute the batter evenly throughout the muffin tin using a ladle or large table-spoon..
  5. Place the muffin tin back in the oven and bake for 20-25 minutes, or until the Yorkshires are gold and crispy.
Recipe Notes

It is important not to open the oven door during baking, as this will cause the Yorkshire puddings to sink.

Chicken Curry in a Red Pepper Sauce

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Chicken Curry in a Red Pepper Sauce
Prep Time 30 minutes
Cook Time 15 minutes
Servings
2 people
Ingredients
  • 1 kg chicken breast
  • 110 g onions
  • 2.5 cm² fresh ginger, peeled and coarsely chopped
  • 3 cloves garlic, peeled and coarsely chopped
  • 25 g almonds, blanched and slivered
  • 350 g giant red peppers
  • 1 tbs ground cumin seeds
  • 2 tsp ground coriander seeds
  • 0.5 tsp ground turmeric
  • 0.5 tsp ground cayenne pepper
  • 2 tsp salt
  • 4 tbsp vegetable oil
  • 225 ml water
  • 2 tbsp lemon juice
  • 0.5 tsp coarsely ground black pepper
Prep Time 30 minutes
Cook Time 15 minutes
Servings
2 people
Ingredients
  • 1 kg chicken breast
  • 110 g onions
  • 2.5 cm² fresh ginger, peeled and coarsely chopped
  • 3 cloves garlic, peeled and coarsely chopped
  • 25 g almonds, blanched and slivered
  • 350 g giant red peppers
  • 1 tbs ground cumin seeds
  • 2 tsp ground coriander seeds
  • 0.5 tsp ground turmeric
  • 0.5 tsp ground cayenne pepper
  • 2 tsp salt
  • 4 tbsp vegetable oil
  • 225 ml water
  • 2 tbsp lemon juice
  • 0.5 tsp coarsely ground black pepper
Instructions
  1. If the chicken parts are whole, divide them with a sharp knife into edible portions.
  2. Combine the onions, ginger, garlic, almonds, peppers, cumin, coriander, turmeric, cayenne and salt into a food processor or blender.
  3. Blend the mixture, pushing down with a rubber spatula (or equivalent utensil) whenever you need to, until you have a thick paste.
  4. Put the oil in a large pan and heat it over a medium-high flame. When hot, pour in all of the past from the food processor or blender.
  5. Stir and fry the paste for 10-12 minutes until the mixture starts to boil.
  6. Put in the chicken, water, lemon juice and black pepper.
  7. Stir the mixture and bring it to a boil.
  8. Cover the pan with a lid and simmer on low heat for 25 minutes or until the chicken is tender. Stir a few times during this cooking period.