Oak

34 minutes ago, drew said:

oh my  give me a baileys any way any time lol 

Baileys Peppermint Cream

Ingredients:

2 oz Baileys with a Hint of Mint Chocolate
4 oz hot chocolate
Fresh whipped cream
Candy cane
Mint leaf

Directions:

Crush candy cane with the back of a spoon. Combine hot chocolate and Baileys by pouring into a coffee mug. Top with a dollop of whipped cream and sprinkle crushed candy cane on top. Garnish with mint leaf.

Some old pics and a painting .

THE HIGH STREET 

WHEN OZZY HAD A PUB IN TOWN 

ME 65YRS AGO 

THE HOUSE I WAS BORN IN THEN AND NOW !

Descriptive Gazetteer Entry for NEWPORT

NEWPORT, a town, a parish, a sub-district, a district, and a division, in Salop. The town stands on the river Strine, the Shrewsbury canal, and the Shropshire Union railway, near Watling-street, and adjacent to the boundary with Staffordshire, 17¾ miles E N E of Shrewsbury; got a charter from Henry I., and various privileges under different kings till Edward VI.; is governed by a high steward, 2 bailiffs, and 25 burgesses; was burnt in 1665; consists chiefly of one wide well-paved street, containing many good shops; gives the title of Viscount to the Earl of Bradford; is a seat of petty sessions and county courts, and a polling-place; publishes a weekly newspaper; and has a head post-office, ‡designated Newport, Salop, a railway station with telegraph, two banking offices, a good inn, a bridge, a town hall, an ancient market-cross, a covered general market and corn exchange, a supply of spring water through pipes, a church, three dissenting chapels, a Roman Catholic chapel, a mechanics institute, a working men's club, three public schools, two suites of alms-houses, a workhouse, and charities £1, 760. The church is partly of the 15th century, with renaissance additions, and with a tower; was repaired in 1838, at a cost of £2,000: belonged to Shrewsbury abbey; and was made collegiate in 1441. The dissenting chapels are Independent, Wesleyan, and Primitive Methodist. The grammar school was founded in 1656, by W. Adams, a native; has four exhibitions at the two universities, and four others at Christchurch college, Oxford; and, together with alms-houses, founded also by W. Adams, has an endowed income of £1, 330. The English school has £45 a year from endowment; and the town alms-houses, founded in 1446 by W. Glover, and rebuilt in 1836, have £70. The workhouse was built in 1855, on land purchased from the Marsh trustees; and, at the census of 1861, had 85 inmates. A market for corn and provisions is held on every Saturday; a market for live stock, on every alternate Tuesday; and fairs, chiefly for live stock, on the first Tuesday of Feb., the Saturday before Palm-Sunday, 28 May, 27 July, 25 Sept., and 10 Dec. Machine-making, agricultural implement-making, and turnery-work are carried on; and considerable trade is done in connexion with neighbouring collieries, iron mines, and limestone quarries. The poet Tom Browne, who died in 1704, was a native. Pop. in 1851, 2, 906; in 1861, 2, 836. Houses, 543. The parish comprises 567 acres. Real property, £8, 869; of which £130 are in gas-works. Pop. in 1851, 2, 906; in 1861, 3,051. Houses, 590. The living is a rectory in the diocese of Lichfield. Value, £300. Patron, the Lord Chancellor.—The sub-district contains also the parishes of Chetwynd, Longford, Edgmond, and Lilleshall, and the chapelry of Woodcote. Acres, 22, 662. Pop., 10, 478. Houses, 2,024. The district comprehends also the sub-district of Gnosall, all electorally in Stafford, and containing the parishes of Gnosall, Forton, Norbury, Adbaston, and High Offley. Acres of the district, 47, 477. Poor-rates in 1863, £6,002. Pop. in 1851, 15, 620; in 1861, 15, 447. Houses, 3,046. Marriages in 1863, 86; births, 526, of which 43 were illegitimate; deaths, 266, of which 84 were at ages under 5 years, and 14 at ages above 85. Marriages in the ten years 1851-60, 933; births, 4, 647; deaths, 3,058. The places of worship, in 1851, were 19 of the Church of England, with 6, 313 sittings; 2 of Independents, with 506 s.; 1 of Baptists, with 204 s.; 2 of Wesleyan Methodists, with 250 s.; 10 of Primitive Methodists, with 868 s.; and 1 of Roman Catholics, with 200 s. The schools were 19 public day-schools, with 1, 403 scholars; 17 private day-schools, with 322 s.; and 20 Sunday schools, with 1, 128 s. The division is part of South Bradford hundred; and contains eight parishes and part of another. Acres, 29, 566. Pop. in 1851, 11, 383. Houses, 2, 189.

(John Marius Wilson, Imperial Gazetteer of England and Wales (1870-72))

More :-  https://en.wikipedia.org/wiki/Newport,_Shropshire

Even More :- https://ukga.org/england/Shropshire/towns/Newport.html

Baileys Irish coffee

Ingredients

Serves: 1 

1 shot of Baileys

1 shot of Irish whisky (such as Bushmills)

freshly brewed filter coffee

1 tablespoon whipped cream

Method

Prep:2min  › 

Ready in:2min 

In a glass, combine Baileys and whisky. Top up with coffee. Add a dollop of whipped cream. Sprinkle some grated chocolate on the cream if you like.

Easy pizza for children

Ingredients

Serves: 4 

1 unbaked pizza base

2 tablespoons tomato puree or pasta sauce

a few fresh mushrooms, sliced

1/2 slice ham, chopped

1/2 ball mozzarella cheese, sliced

1 pitted black olive, halved

1/2 cherry tomato

1 red pepper strip

Method

Prep:5min  › 

Cook:10min  ›  Ready in:15min 

Preheat the oven to 200 C / Gas 6.

Spread the pizza dough into the shape you desire. Spread the tomato puree evenly over the base. Scatter the mushrooms and ham, then the mozzarella cheese over the pizza. Finally, make a face using the olive halves for eyes, the cherry tomato for a nose and the red pepper strip for a smile.

Bake in the preheated oven until golden brown at the edges, about 10 minutes.

Thai red chicken curry

Ingredients

Serves: 4 

2 teaspoons olive oil

450g chicken breast fillets, cut into strips

1 tablespoon Thai red curry paste

1 small courgette, halved lengthways and sliced

1 red pepper, sliced into strips

1 medium carrot, sliced

1 red onion, quartered then sliced

400g tin light coconut milk

1 tablespoon cornflour

2 tablespoons chopped fresh coriander

Method

Prep:10min  › 

Cook:10min  ›  Ready in:20min 

Heat the oil in a large frying pan or wok over medium-high heat. Add the chicken pieces; cook and stir for about 3 minutes. Mix in the curry paste, courgette, pepper, carrot and onion. Cook and stir for a few minutes.

Whisk together the coconut milk and cornflour to dissolve, then add to chicken mixture. Bring to the boil, then reduce to a simmer over medium heat for 1 minute, or until thickened. Right before serving, stir in the coriander.

Tips

Feel free to add more or less curry paste according to taste. Serve with wedges of fresh lime for a tasty finish.

Cheddar muffins

Ingredients

Serves: 12 

250g plain flour

3 1/2 teaspoons baking powder

1 teaspoon salt

1 teaspoon paprika

50g butter

1 egg

250ml milk

120g grated Cheddar cheese

100g sultanas or raisins

Method

Prep:15min  › 

Cook:25min  ›  Ready in:40min 

Sift flour with baking powder, salt and paprika. Rub in butter finely. Stir in remaining ingredients just until dry ingredients are moistened.

Spoon into well-greased muffin tins. Bake in a preheated 220 C / Gas mark 7 oven for 25 minutes.

Sweet and simple Mexican crème caramel

Ingredients

Serves: 8 

8 eggs

1 (397g) tin sweetened condensed milk

1 1/2 teaspoons vanilla extract

300g caster sugar

Method

Prep:15min  › 

Cook:1hr10min  ›  Ready in:1hr25min 

Preheat oven to 150 C / Gas 2. Have ready a 23cm round cake tin.

In blender or food processor (or using electric mixer) combine eggs, condensed milk and vanilla and blend until smooth. In medium saucepan cook sugar, stirring constantly, until it liquefies. When it starts to turn light brown remove from heat and pour into waiting tin. Pour egg mixture over liquid sugar.

Line a roasting pan with a damp kitchen towel. Place cake tin on towel, inside roasting tin, and place roasting tin on oven rack. Fill roasting tin with water to reach halfway up the sides of the cake tin.

Bake 70 minutes in the preheated oven or until knife inserted in centre comes out clean. Remove cake tin from water bath and let cool completely, about 1 hour. Run a knife along the edge of the cake tin, place a serving plate on top and invert. Serve.

Tip:

For a texture that's denser (more like cheesecake), substitute 225g cream cheese for two of the eggs.

Potato coconut curry

Ingredients

Serves: 6 

4 potatoes, peeled and cubed

2 tablespoons vegetable oil

1 onion, diced

3 cloves garlic, minced

2 teaspoons ground cumin

1 1/2 teaspoons cayenne pepper

4 teaspoons curry powder

4 teaspoons garam masala

2.5cm piece fresh root ginger, peeled and minced

2 teaspoons salt

1 (400g) tin chopped tomatoes

1 (400g) tin chickpeas, drained

1 (400g) tin peas, drained

1 (400g) tin coconut milk

Method

Prep:30min  › 

Cook:30min  ›  Ready in:1hr 

Place potatoes into a large saucepan and cover with water. Bring to the boil over high heat, then reduce heat to medium-low, cover and simmer until just tender, about 15 minutes. Drain and allow to steam dry for a minute or two.

Meanwhile, heat the vegetable oil in a large frying pan over medium heat. Stir in the onion and garlic; cook and stir until the onion has softened, about 5 minutes. Season with cumin, cayenne pepper, curry powder, garam masala, ginger and salt; cook for 2 minutes more. Add the tomatoes, chickpeas, peas and potatoes. Pour in the coconut milk, and bring to a simmer. Simmer 5 to 10 minutes before serving.

Family friendly fish pie

Ingredients

Serves: 4 

500g white fish (haddock, cod, plaice, etc.)

600ml milk

6 to 8 large potatoes

pinch salt

50g butter

1 1/2 tablespoons plain flour

2 tablespoons chopped parsley

100g grated cheese

Method

Prep:40min  › 

Cook:40min  ›  Extra time:10min cooling  ›  Ready in:1hr30min 

Preheat oven to 200 C / Fan 180 C / Gas mark 5. Place the fish in an oven-proof dish and cover with the milk. Bake in the oven uncovered for 30 minutes or until the fish is cooked through.

Peel and chop the potatoes, and boil with a pinch of salt until soft.

When the fish is done drain the milk into a jug and put aside. Flake the fish with a fork and leave in the dish.

Once potatoes are done, drain, then add 30g of the butter and a splash of the reserved milk and mash.

In another saucepan melt the remaining 20g of butter on a medium heat and slowly add the flour stirring constantly until you get a smooth paste.

Add the remaining milk a little bit at a time, stirring constantly, until you get a sauce-like consistency.

Add the parsley and stir well. Cook for 5 minutes, constantly stirring.

Add the sauce to the flaked fish and mix well. Top with the mashed potato and spread evenly. Sprinkle the grated cheese evenly over the potato topping.

Place back in the oven for 30-40 minutes, or until the cheese is bubbling and slightly golden brown.

Take out of the oven and leave to cool for 5 to 10 minutes.

Serving suggestion

Serve with fresh steamed vegetables.

Classic seafood paella

Ingredients

Serves: 8 

olive oil for frying

5 runner beans, chopped

2 cloves garlic, chopped

1 squid, cleaned and sliced

1 large tomato

8 prawns, shells on

salt to taste

4 large mussels

10 clams

1 teaspoon sweet paprika

400g short-grain rice

1L fish stock

saffron

4 crayfish

4 king prawns, shells on

1 lemon

Method

Prep:15min  › 

Cook:1hr  ›  Extra time:20min resting  ›  Ready in:1hr35min 

In a large frying pan or paella pan, heat a generous amount of olive oil (enough to cover the bottom of the pan) over medium heat. Add the beans and the garlic. Add the squid and continue to cook gently.

Grate the tomato directly into the pan (or grate onto a plate and add to the pan). Add the eight smaller prawns and continue to cook for 5 to 10 minutes. Add salt to taste, cook for 2 minutes, then remove from heat and set aside.

Meanwhile, heat a small to medium saucepan over medium high heat till very hot. Add the mussels to the hot, dry saucepan, and cook until the mussels have opened. Remove the mussels from the pan and reserve. Repeat this process with the clams, ensuring you save the clam juice that collects in the pan. Set the mussels and clams aside.

Bring the frying pan back to the heat and heat the mixture over medium heat till simmering. Stir in the paprika, then add the rice (do not rinse the rice before using!). Cover with the fish stock. Sprinkle in the saffron and gently stir in, without disturbing the rice. Lay the crayfish and king prawns in the pan, then add the mussels, clams and clam juice. (It looks nicest if you arrange the seafood in an alternating fashion in the pan.)

Cook the paella over low heat until the rice is soft. Resist the urge to stir! The rice will slowly absorb most of the fish stock, but should not get overcooked and gooey.

When the rice is tender, remove the pan from the heat and cover with a clean teatowel. Let the paella rest for 20 minutes until all of the liquid is absorbed.

Serve the paella straightaway with lemon wedges. Enjoy!

Vegetarian lasagne

Ingredients

Serves: 6 

3 tbsp olive oil

1 clove garlic, minced

2 tsp minced ginger

1 medium carrot, peeled and diced

1 large onion, diced

1 aubergine, finely diced & salted for 15 mins

1 small green pepper, chopped

1 small red pepper, chopped

1 punnet mushrooms, cleaned and finely sliced

1 (400g) tin of chopped tomatoes

2 tbsp tomato puree

1 tbsp fresh oregano

1 tbsp fresh rosemary

300ml vegetable stock

Salt or herb seasoning

150g fresh spinach leaves, washed and chopped

3 tbsp butter

3 tbsp plain flour

700ml milk

100g (3 1/2 oz) grated mature Cheddar cheese

Salt or herb seasoning

One box of lasagne sheets

Finely grated Parmesan or Pecorino cheese

Method

Prep:50min  › 

Cook:40min  ›  Ready in:1hr30min 

Preheat oven to 190 degrees C / gas mark 5.

Heat the oil in a wok, then add the garlic, ginger, carrot, onion; sauté for 4-5 mins.

Add the aubergine and peppers and sauté for 3-4 minutes, constantly tossing them.

Next, add the mushrooms, tomatoes, tomato puree, oregano, stock and seasoning. Allow it to boil, reduce the heat to simmer, cover and cook for 30 minutes.

Stir in the spinach thoroughly and cook for a further 2 mins.

For the sauce: Melt the butter in a saucepan, add the flour and stir over a medium heat until it comes away from saucepan and forms a ball.

Remove the saucepan from the heat and slowly pour in the milk, return to a medium heat and bring to the boil, stirring constantly (very important). Add the cheese and stir until melted. Season to taste.

Pour a third of the cheese sauce into the base of a large oven-proof baking dish. Cover with a third of the pasta, then half the vegetable mixture. Repeat layers using the vegetables and pasta.

Finish by covering the top with the remaining sauce, making sure all pasta is covered.

Sprinkle the Parmesan cheese over the top. Bake for 40-45 mins, or until the top is golden brown.

Parmesan cheese

Parmesan cheese is not truly vegetarian, as it contains animal rennet. To make this dish 100% vegetarian, omit the cheese or find a suitable vegetarian substitute made without animal rennet. In supermarkets look for the 'parmesan style hard cheeses' which are suitable for vegetarians.

Kashmiri lamb

Ingredients

Serves: 4 

4 dried red chillies

3 fresh green chillies

1 teaspoon cumin seeds

1 teaspoon Kashmiri garam masala

1 inch piece of root ginger, peeled and grated

5 cloves garlic, crushed

4 tablespoons desiccated coconut

3 tomatoes, chopped

6 tablespoons oil

2 large onions, sliced thinly

1kg (2 lb) lamb, washed, pat dry and cut into 1 1/2" pieces

1/2 pint plain yoghurt

1/2 teaspoon turmeric

1/2 teaspoon saffron

20 blanched almonds

A handful chopped coriander

salt to taste

Method

Prep:15min  › 

Cook:1hr30min  ›  Ready in:1hr45min 

Grind the red chilies, green chilies, cumin seeds, garam masala, ginger, garlic, grated coconut and tomatoes together into a smooth paste.

Heat the oil in a pan and fry the onions until golden.

Add the spice paste and fry it until the oil separates from the mixture.

Now add the lamb pieces and the salt and cook until it is almost done. Stirring frequently.

Add the yoghurt, turmeric, saffron and the blanched almonds and mix well.

Cook over low heat until the meat is tender and the gravy is thick.

Garnish with chopped coriander leaves.

Serve with hot freshly steamed rice.

Tip

You can also make this with mutton, goat or beef. It is one of those recipes that tastes great the next day too! Make it in a slow cooker and cook for 8 to 10 hours

Pulled pork sandwiches

Ingredients

Serves: 12 

1 (500g) tub beef stock

1.3kg (3 lb) boneless pork spare ribs

500g (1 1/4 lb) barbecue sauce

Method

Prep:15min  › 

Cook:4hr30min  ›  Ready in:4hr45min 

Pour beef stock into slow cooker, and add boneless ribs. Cook on High for 4 hours, or until meat falls apart easily. Remove meat, and shred with two forks.

Preheat oven to 180 C / Gas mark 4. Transfer the shredded pork to a casserole dish or cast iron frying pan, and stir in barbecue sauce.

Bake in the preheated oven for 30 minutes, or until heated through. Pile onto baps and serve.

Light, smoky chicken and chorizo stew with peppers

Ingredients

Serves: 4 

1 glug olive oil

4 chicken thighs (with or without bone)

1 small red onion, chopped

1/2 long, sweet pepper, chopped (any variety)

1/2 orange pepper, chopped

100g chorizo, chopped

2 garlic cloves, chopped

1 (400g) tin chopped tomatoes

1 chicken stock cube

200ml boiling water

1 tablespoon smoked paprika

1 tablespoon dried oregano

1/2 tablespoon dried basil

1 squirt Woodsmoke or HP smokey BBQ sauce

1 squirt tomato puree

1 (400g) tin cannelini beans

Method

Prep:20min  › 

Cook:2hr  ›  Ready in:2hr20min 

Heat up a wide, deepish pan with olive oil and fry the chicken until crispy on a medium heat (don't worry about it being cooked too much, it'll be stuck in the oven later and will be perfectly fine!) and put aside.

With the oil left in there (add a little more if it's looking a little dry) fry the onions on low until just beginning to go translucent, add your peppers and chorizo until they start to go soft, leave the garlic till last so it doesn't burn and just gets lightly fried.

Add the tomatoes, dilute your stock cube in the water and add that too. Add the herbs and spices, BBQ sauce, tomato puree and beans, and leave to simmer for about 10 minutes on a medium-low heat.

Place the chicken in the sauce (don't worry about covering it) and leave for 5 minutes, then turn, leaving for a further 5 minutes to cook in the juices.

Put everything in a big pot (or a casserole dish it doesn't really matter as long as it's big enough and has a lid!) and leave for as long as you like. I left mine for about 1 hour and a half and was lovely. This tastes even nicer the day after!

Cook's note

Serve one piece of chicken each with a good helping of sauce with thinly sliced ciabatta bread or rice. Be careful of bones, especially when cooking for children; there's sometimes a little bone that manages to hide in the thigh along with the big one in the middle! I'd recommend using boneless if cooking for the whole family!

Honeyed beef stew

Ingredients

Serves: 4 

2 tablespoons vegetable oil

1kg beef stewing steak, trimmed and diced

1 large onion, chopped

1 green pepper, chopped

3 sticks celery, chopped

2 large carrots, peeled and sliced

2 tablespoons honey

2 tablespoons fresh lemon juice

2 teaspoons English mustard

4 tablespoons ketchup

500ml water

salt and freshly ground pepper to taste

Method

Prep:15min  › 

Cook:2hr20min  ›  Ready in:2hr35min 

Preheat oven to 180 C / Gas mark 4.

In a large pot over medium high heat, heat the olive oil and quickly brown the beef pieces on all sides. Place the onion, green pepper, celery and carrots into the pot and fry for 5 minutes, stirring occasionally. Remove from the heat.

In a mixing bowl, combine the honey, lemon juice, mustard, ketchup, water, salt and pepper. Mix thoroughly.

Transfer the meat and vegetables to a 2 litre casserole. Pour the ketchup mixture over the meat and vegetables.

Bake in a preheated oven for 2 to 2 1/2 hours or until meat is tender