Recipes

Please ensure that all your food has reached the desired cooking temperature before eating. It takes a little while to accustom yourself to cooking with solid fuel. We recommend using a stove thermometer or an oven thermometer and your eyes and nose! All the cooking times are approximate and will depend on the fuel you use, how long the stove has been lit for and how much fuel you have used. 

Recipes from the Galley of Doris Katia by Frances Phasey

Cooking tips from Frances

"I normally start cooking about 2 hours after lighting the stove, though this time could probably be reduced a bit with all the air vents open. I think the easiest mistake is to add too much fuel in one go when the oven is in use - this brings down the oven temperature quite a lot. I open the vents if we needed some final browning".

Chilli Boat Beans and Sausages

Chilli Boat Beans and Veggie Sausages(v)

8oz (mugful) haricot or cannellini beans, soaked for 4-8 hours, drained, boiled in water for 5 mins and drained again

Large onion

Tin chopped tomatoes

Red pepper, chopped

Chopped chilli pepper (optional)

Dash wine or cider vinegar

2 teaspoons (or more to taste) dark brown sugar

Bay leaf

Clove garlic, chopped

2 tablespoons cooking oil

6 sausages meat or vegetarian

Salt and pepper to taste

Remove the pan support from the oven.  Put the oil, peppers, onion and garlic in a 2lb loaf tin and place in the oven.  Allow to sizzle and brown to taste. Replace the pan support.  Add all the other ingredients except the sausages to the loaf pan, stir, add water to cover if necessary and cover the pan with foil. Cook all day in a slow oven, or about 1 ½ hours if it is warmer.  Check and add water and stir if the oven is hot. About 45 minutes before serving, you can put sausages to cook on top of the beans.

Spicy Lamb with lentil rice
Spicy Vegetables with lentil rice (v)


1kg stewing lamb (I use neck)

or  (v)

1 peeled onion, in wedges

large carrot, in four pieces

small butternut squash, peeled and quartered

1 courgette, in quarters

tablespoonful oil

 

 

 

Lamb/Vegetable marinade                                  Lentil Rice

2 cloves garlic, crushed and chopped                        1 cup Basmati Rice        

1 tbsp tamarind paste                                              1 tbsp veg oil       

(or juice of a lemon plus 1 tsp sugar)                        1 red/yellow pepper chopped

Small tub natural yoghurt                                         1 onion chopped

1tbsp paprika                                                          1/2 cup green lentils

2 tsp cumin                                                             2 cups boiling water

Freshly ground black pepper to taste                         fresh coriander

Chopped green chilli (optional)

Combine the garlic, tamarind, yoghurt, chilli and spices (and oil, for veg) and coat the lamb or vegetables.  Leave for 1 hour. Put the lentils to soak in warm water for 1 hour. Arrange the lamb or vegetables in a baking dish and put in the oven.  Cook for 1-2 hours, turning and basting with the marinade from time to time.

 

In a heavy saucepan, fry the pepper and onion in the oil.  Add the rice and drained lentils, and stir.  Add the boiling water, stir, bring to the boil and cover with a well-fitting lid. The rice will now finish on top of the Chilli Penguin stove – takes about half an hour. Add a liitle extra water if necessary. To serve, stir the rice up with a fork and add chopped coriander to the lamb or vegetables.

Potato chunks
4-5 medium size potatoes, peeled and cut into 1 inch cubes

Tablespoon olive oil

2 tablespoons water

Mix the potato chunks well with the oil to coat. Arrange in a covered non-stick baking dish (you can use foil as a lid) and pour the water over. Bake for 45 minutes or more, taking out and shaking after 20 and 30 minutes.

Potato, Leek and Cheese slices
2lb (4 medium – large) potatoes, sliced thinly

1 leek (or onion) finely sliced or shredded

2 oz grated cheese

Clove garlic

1 cup milk

Butter

Grease a baking dish with butter and arrange half  the potatoes in it. Spread the leek and cheese over and add a few small pieces of butter.Finish with the rest of the potatoes and top a little more butter. Pour the milk over and press the slices down as far as possible.Bake until the slices are soft and preferably brown – about an hour.

Tarragon Chicken Thighs
1 kg chicken thighs, skin on (6-8)

2-3 sprigs tarragon

Olive oil

Clove garlic

1 glass white wine (or stock)

Arrange the thighs in a greased baking dish, skin side down.  Slice the garlic thinly and separate one tarragon sprig.  Push the tarragon and garlic slices between the thighs.Brush tops with oil and bake for about 20-30 minutes until skin is beginning to brown.  Take out and turn thighs over.  Bake for another 15 minutes until top is browned.  Pour the wine over and add another sprig of tarragon roughly chopped. Return to oven to heat through.  Garnish with remaining tarragon.

Beef and Bacon Lasagne

About 6 oz lasagne sheets, prepared as per packet instructions

Teaspoon paprika

Lasagne Meat Sauce

Dash olive oil

8 oz minced beef

2 slices smoked bacon, chopped

2 cloves garlic, crushed

1 onion, chopped

2 tsp dried oregano (fresh is nicer)

Can chopped tomatoes

Glass red wine
Fry mince and bacon in the olive oil together until starting to brown.  Add onion and garlic and fry until onion begins to colour. Add tomatoes, wine, and oregano and simmer for 30 mins or more, adding water if necessary. Go the cheese sauce recipe.

 

Courgette, Mushroom and Oregano Lasagne (v)

6oz lasagne sheets prepared as per packet instructions

teaspoon of paprika

Courgette and mushroom sauce

1 tablespoon olive oil

1 red pepper, chopped

8 oz mushrooms, sliced

Large courgette, diced small

2 cloves garlic, crushed

1 onion, chopped

2 tsp dried oregano (fresh is nicer)

1 tsp celery seeds

can of tomatoes

glass of red wine

 

Fry the courgette, pepper and mushrooms together in the olive oil until softened. Add onion and garlic and fry until the onion begins to colour. Add tomatoes, wine, celery seeds and oregano and simmer for 15 minutes.

Lasagne Cheese Sauce

tablespoon plain flour

1oz butter

2 cups of milk

1 cup grated cheddar, parmesan or mixture

Melt the butter in a saucepan until foaming. Add the flour and cook, stirring, until the mixture bubbles and begins to come away from the side of the pan. Remove from heat. Gradually pour in half the milk, stirring briskly until the mixture is smooth.  Add the remaining milk, stirring until smooth.  Return to the heat, add most of the cheese, stir and simmer until the cheese is melted.

 

In a 2lb loaf pan or 2 litre baking dish, layer the pasta sheets with alternating cheese and meat or vegetable sauce, finishing with cheese.  Sprinkle over the remaining cheese and the paprika.  Cook in the oven until bubbling and brown.

Marmalade Cake

1 cup self-raising flour

1 cup soft brown sugar

2 eggs

2 large spoonfuls dark marmalade

6 oz butter, softened (or use spreadable)

 

Beat together butter and sugar.  Beat in the eggs gradually, followed by the marmalade.  Fold in the flour. Spoon into a lined a 2lb loaf tin. Level the top.  Bake until risen and set, 45 minutes or so. Sprinkle with sugar or glaze with marmalade. I use a strongly flavoured home-made marmalade.  If you use a lighter sort, you could add additional flavourings such as mixed spice, orange zest, or orange juice. 

Flapjacks
½ pack salted butter

½  cup demerara sugar

2 good tablespoons golden syrup 

2 ½  cups porage oats  

Grease or (better) line a baking dish. Melt the butter in a saucepan and stir in the sugar and syrup.  Allow the sugar to melt slightly, then stir in the oats until no dry bits are left. Press down into the dish. Bake until browning slightly round the edges. More cooking makes for a less chewy, more crispy flapjack. Cut into 8 - 12 whilst warm, remove from dish when cooler.

Chocolate Brownies

2 eggs

¾ cup cocoa powder

½ cup self-raising flour

1 cup brown sugar

1 tablespoon golden syrup

2/3 packet (5 oz.) butter

Handful walnut pieces or chocolate chips (optional)

Teaspoon vanilla extract (optional)


Grease or (better) line a 25x20cm baking dish.
Melt the butter over a low heat.  Stir in the sugar, syrup and cocoa powder and mix until smooth.  Cool to bearable temperature and beat in the eggs one at a time. Stir in flour and vanilla and mix until smooth.  Add nuts or chips.  Spread into the baking dish.

Bake until middle is just set – 20-40 minutes depending on oven temperature. Remove from dish when cool; cut into 12; dust with icing sugar or chocolate sprinkles if available.

 

Chilli Penguin Stoves

 

email: stoves@chillipenguin.co.uk

 

Tel:    01758 721 247

mob:  07818 442 108

 

You can also use our contact form

Opening Hours

Monday - Friday09:30 - 05:00

 

Print Print | Sitemap
© Chilli Penguin Stoves