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More from the Parish Magazine

on October 29, 2008

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Original Chicken Enchilada recipe

Chicken Enchiladas with tomatillo sauce

Chicken Chasseur revisited

Original Chicken Chasseur

Simple Beef Chili with Kidney Beans

Beef Chili with Bacon and Black Beans

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Mexican Rice (Cooks Illustrated)

Because the spiciness of jalapeños varies from chile to chile, we try to control the heat by removing the ribs and seeds (the source of most of the heat) from those chiles that are cooked in the rice. Use an ovensafe pot about 12 inches in diameter so that the rice cooks evenly and in the time indicated. The pot's depth is less important than its diameter; we've successfully used both a straight-sided sauté pan and a Dutch oven. Whichever type of pot you use, it should have a tight-fitting, ovensafe lid. Vegetable broth can be substituted for chicken broth. INGREDIENTS 2 ripe tomatoes (about 12 ounces), cored and quartered 1 medium onion , preferably white, peeled, trimmed of root end,and quartered 3 medium jalapeño chiles 2 cups long grain white rice 1/3 cup canola oil 4 cloves garlic , minced or pressed through a garlic press (about 4 teaspoons) 2 cups low-sodium chicken broth (or vegetable broth) 1 tablespoon tomato paste 1 1/2 teaspoons table salt 1/...

Kombucha links

Original Instructions BBC good food page

Hairy Bikers' Stem Ginger Cake

Ingredients 300g/10oz plain flour 2 tbsp ground ginger (or according to taste – this makes for quite a hot cake) ½ tsp cayenne pepper (or more if you want it very hot) ½ tsp ground cinnamon ½ tsp ground allspice ¼ tsp mace generous pinch ground cloves 150g/5½oz butter 125g/4½ oz dark brown muscovado sugar 150g/5½oz golden syrup 50g/1¾ oz syrup from the jar of stem ginger (optional – replace with more golden syrup or honey if not using stem ginger) 200g/7oz black treacle 250ml/9fl oz milk 1 heaped tsp bicarbonate of soda 2 large free-range eggs, lightly beaten 1 jar stem ginger, drained, washed and very finely chopped (optional) Method Preheat the oven to 170C/150C/Gas 3. Line a 30x20cm/12x8in tin with baking parchment (a straight-sided brownie tin would be perfect). Sieve the flour into a large bowl along with the spices and mix lightly to combine. Put the butter, sugar, syrups and treacle into a saucepan (to make it easier to spoon out the syrup and treacle, oil a spoon first – the sy...

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