This week we have a really simple and easy recipe for cooking Kale, a tasty and nutritious vegetable that makes a great accompaniment to any main dish.

Enjoy!

This video shows how to make a delicious wine jelly. Perfect for serving with Pork and Venison, or on its own as a desert.

This video presents in detail the simple steps in making delectable mouth-watering deep-fried squid rings as well as some useful tips for a more enjoyable cooking experience.

You will need
Squid
Flour
Egg Yolk
Breadcrumbs
Olive Oil

Hi, there. I’m Matt from the Underground Cookery School and today, I’m going to do a video cookery lesson for you. I’m going to show you how to make deep fried squid.

The first thing we need to do is just prep the squid which is very simple. You just rip the main body away from the tentacles, sometimes referred to as baby octopus. I’m just going to squeeze just above the eye – those we don’t use and I’m just going to take the ink out as well.

Over here, you’ll find a thing that looks a bit like a quill which they refer to as the quill, and that, you just pull out. These wings here can be eaten and I’m going to pull those off and you’ve got the main body of the squid here. Now, I’m just going to just pull away the excess there and what I also need to do is – and this is a way to be quite clever – is you stick your finger on the base of the squid and you got to turn it inside out.

And the reason to do that is because we’re going to turn this into rings in a minute. So, you’re just easing up a reasonably sharp knife and just take away any of the sinew. You know you don’t want any of that.

Clean it up, here we go – that we can get rid of. Now, as far as deep frying goes, it is okay to pan fry the wings but I’m actually not going to use those today. I’m only going to use the main body and the baby octopus.

The other way’s just to get the main body back like that and then cut into rings. Take the end bit off. Now, we just have nice even rings like that.

So in this case, we’ve got somewhere between four and five but obviously it depends on the size of your squid. Right, with your ring like that, in a bit of flour, in a bit of egg yolk and then in some bread crumbs, like that. Now, I’m going to repeat four times and then we’re going to fry those off.

So, we’ve now coated the various rings and the octopus or baby octopus with the flour, the egg and the breadcrumbs. And all I’m going to do now is just place those in my deep fat fryer and we’re going to fry those off at about a hundred, between 150 and 160 degrees, for about two minutes or until they’re ready. So, they’ve all now been sizzling away for about a minute and a half, actually, no more.

Just feel the texture. They feel lovely. I’m just going to drain them out onto a bit of kitchen roll.

Give them a little pat dry just to get rid some of that fat. And now, it’s just simply a question of plating out. And there you have deep-fried squid. .

A very warm welcome to you. I’m going to show you how to do a very simple dish. It’s a salad of steak with a blue cheese dressing.

But I think it’s good because it shows you how to cook a steak properly, how to make the blue cheese dressing and also the basic principles of the salad. It’s kind of a three for one.

Baked Strawberry Cheesecake

Serves 6

Biscuit base
50g unsalted butter, plus a little to grease the tin
225g digestive biscuits
Filling
100g Strawberrys 2 tspn sugar, and 1 tablespoon of flour
400g cream cheese, at room temperature
150g caster sugar
3 eggs
1.5 tbsp cornflour
225g crème fresh
Juice of one Lemon

1. Lightly grease a 30cm spring-form cake tin.

2. Bake the Strawberrys with a little sugar for 5 minutes on 180oC. When cooled dust in the flour.

3. Melt the butter gently in a small pan on a low heat. Roughly break up the biscuits and place
them in a food processor. Process the biscuits for 2-3 minutes until they resemble fine crumbs.
Pour in the melted butter and process for 30 seconds to combine.

4. Put the biscuit mixture into the base of the tin, using the back of a tablespoon to smooth the
surface evenly. Place in the fridge for 30 minutes.

5. Place the cream cheese and sugar in the bowl and whisk for 2-3 minutes. Add the eggs, one at
a time, beating well after each addition. Add the cornflour, crème fresh and lemon Juice, and mix
for 30 seconds to combine. Add the Strawberrys

6. Pour the filling into the tin and bake in a low oven at 150C/Gas 2 for 1 hour. When cooked, the
cheesecake should be well risen, with a golden-brown top. It should feel slightly firm to touch – if
the mixture still appears wet, continue to bake a little longer. When cooked, turn off the oven and
allow the cheesecake to cool in the oven, with the door open. When completely cool, place in the
fridge.

Posted By Underground Cookery School