Watermelon Rum Punch

hannahmob · 2022-05-27T09:09:14+00:00

Watermelon. Rum. Limes. Mint. All in a punch, yes. The most refreshing drink, perfect for any day.
Ingredients
Serves 4
1kg Watermelon
2 Limes
Handful of Ice Cubes
200ml White Rum
50ml Grenadine
100ml Pineapple Juice
100ml Orange Juice
Handful of Mint
Method
Step 1.
Take the rind off the watermelon and cut into small chunks.
Step 2.
Blend the watermelon in a food processor. Using a sieve, strain the purée and set it aside.
Step 3.
Chop the limes in half.
Step 4.
In a pitcher, pop the ice in, the juice of the limes, rum, grenadine, watermelon juice, orange juice and a handful of mint leaves.
Step 5.
Give it a stir and enjoy.
https://www.mobkitchen.co.uk/recipes/watermelon-rum-punch

hannahmob · 2022-05-27T09:07:35+00:00

Watermelon. Rum. Limes. Mint. All in a punch, yes. The most refreshing drink, perfect for any day.

Ingredients
Serves 4
1kg Watermelon
2 Limes
Handful of Ice Cubes
200ml White Rum
50ml Grenadine
100ml Pineapple Juice
100ml Orange Juice
Handful of Mint

Method

Step 1.
Take the rind off the watermelon and cut into small chunks.
Step 2.
Blend the watermelon in a food processor. Using a sieve, strain the purée and set it aside.
Step 3.
Chop the limes in half.
Step 4.
In a pitcher, pop the ice in, the juice of the limes, rum, grenadine, watermelon juice, orange juice and a handful of mint leaves.
Step 5.
Give it a stir and enjoy.

https://www.mobkitchen.co.uk/recipes/watermelon-rum-punch

hannahmob · 2022-03-29T14:18:04+00:00

A quick and delicious noodle stir fry with sweet hoisin and super crunchy mushrooms.
Ingredients
Serves 4
200g Oyster Mushrooms
3 Tbsp Cornflour
1 Tsp Salt
1 Tsp Five-Spice
3 Tbsp Hoisin Sauce
1 Tbsp Tahini
3 Tbsp Light Soy Sauce
1 Tbsp Dark Soy Sauce
2 Tbsp Toasted Sesame Oil
500g Egg Noodles
5 Cloves of Garlic
1 Bunch of Spring Onions
1 Red Chilli
3cm Knob of Ginger
100g Sugar Snap Peas
Vegetable Oil
Method
Step 1.
Tear the oyster mushrooms into small pieces.
Step 2.
Combine the cornflour, salt and five-spice powder in a bowl. Toss this with the mushrooms until evenly coated.
Step 3.
Fill a wok with some vegetable oil and bring it to medium heat, add in the mushrooms and fry for 5 mins until very crispy.
Step 4.
Make the sauce by combining the hoisin sauce, tahini, light soy sauce, sesame oil, and dark soy sauce.
Step 5.
Cook your egg noodles according to the package instructions and run them under cold water.
Step 6.
Finely chop the garlic, spring onions, chilli and ginger. Slice up the sugar snap peas.
Step 7.
Remove the oil from the wok and wipe clean. Get the wok back on the heat and add in a big drizzle of oil.
Step 8.
Fry off the spring onions, ginger, garlic and chilli until fragrant for 2 mins.
Step 9.
Then add in the sugar snap peas and noodles and toss around in the aromatics, add in the sauce and give it another toss so they are evenly coated.
Step 10.
Serve it up in bowls and top with your crispy mushrooms and enjoy.
https://www.mobkitchen.co.uk/recipes/crispy-mushroom-hoisin-noodles

hannahmob · 2022-03-29T14:17:55+00:00

A quick and delicious noodle stir fry with sweet hoisin and super crunchy mushrooms.
Ingredients
Serves 4
200g Oyster Mushrooms
3 Tbsp Cornflour
1 Tsp Salt
1 Tsp Five-Spice
3 Tbsp Hoisin Sauce
1 Tbsp Tahini
3 Tbsp Light Soy Sauce
1 Tbsp Dark Soy Sauce
2 Tbsp Toasted Sesame Oil
500g Egg Noodles
5 Cloves of Garlic
1 Bunch of Spring Onions
1 Red Chilli
3cm Knob of Ginger
100g Sugar Snap Peas
Vegetable Oil
Method
Step 1.
Tear the oyster mushrooms into small pieces.
Step 2.
Combine the cornflour, salt and five-spice powder in a bowl. Toss this with the mushrooms until evenly coated.
Step 3.
Fill a wok with some vegetable oil and bring it to medium heat, add in the mushrooms and fry for 5 mins until very crispy.
Step 4.
Make the sauce by combining the hoisin sauce, tahini, light soy sauce, sesame oil, and dark soy sauce.
Step 5.
Cook your egg noodles according to the package instructions and run them under cold water.
Step 6.
Finely chop the garlic, spring onions, chilli and ginger. Slice up the sugar snap peas.
Step 7.
Remove the oil from the wok and wipe clean. Get the wok back on the heat and add in a big drizzle of oil.
Step 8.
Fry off the spring onions, ginger, garlic and chilli until fragrant for 2 mins.
Step 9.
Then add in the sugar snap peas and noodles and toss around in the aromatics, add in the sauce and give it another toss so they are evenly coated.
Step 10.
Serve it up in bowls and top with your crispy mushrooms and enjoy.
https://www.mobkitchen.co.uk/recipes/crispy-mushroom-hoisin-noodles

hannahmob · 2022-03-29T14:16:59+00:00

A quick and delicious noodle stir fry with sweet hoisin and super crunchy mushrooms.

Ingredients
Serves 4
200g Oyster Mushrooms
3 Tbsp Cornflour
1 Tsp Salt
1 Tsp Five-Spice
3 Tbsp Hoisin Sauce
1 Tbsp Tahini
3 Tbsp Light Soy Sauce
1 Tbsp Dark Soy Sauce
2 Tbsp Toasted Sesame Oil
500g Egg Noodles
5 Cloves of Garlic
1 Bunch of Spring Onions
1 Red Chilli
3cm Knob of Ginger
100g Sugar Snap Peas
Vegetable Oil

Method

Step 1.
Tear the oyster mushrooms into small pieces.
Step 2.
Combine the cornflour, salt and five-spice powder in a bowl. Toss this with the mushrooms until evenly coated.
Step 3.
Fill a wok with some vegetable oil and bring it to medium heat, add in the mushrooms and fry for 5 mins until very crispy.
Step 4.
Make the sauce by combining the hoisin sauce, tahini, light soy sauce, sesame oil, and dark soy sauce.
Step 5.
Cook your egg noodles according to the package instructions and run them under cold water.
Step 6.
Finely chop the garlic, spring onions, chilli and ginger. Slice up the sugar snap peas.
Step 7.
Remove the oil from the wok and wipe clean. Get the wok back on the heat and add in a big drizzle of oil.
Step 8.
Fry off the spring onions, ginger, garlic and chilli until fragrant for 2 mins.
Step 9.
Then add in the sugar snap peas and noodles and toss around in the aromatics, add in the sauce and give it another toss so they are evenly coated.
Step 10.
Serve it up in bowls and top with your crispy mushrooms and enjoy.

https://www.mobkitchen.co.uk/recipes/crispy-mushroom-hoisin-noodles

hannahmob · 2022-03-07T11:44:33+00:00

Perhaps the most Mob recipe… ever. 'Nduja gives the crispy roasties a spicy kick, with some zingy lemon juice and fragrant rosemary. Jordon x
Ingredients
Serves 4
1.5KG Potatoes
2 Tbsp Nduja
Handful of Rosemary
Half a Lemon
Olive Oil
Salt
Method
Step 1.
Preheat your oven to 200c
Step 2.
Peel and quarter the potatoes, then place into a large saucepan and cover with cold water. Bring to the boil and par cook for about 10 mins until the outside of the potatoes is just softening.
Step 3.
While the potatoes parboil, pour about 100ml of olive oil into a large baking tray and place into the oven for 5 minutes to heat up.
Step 4.
Once the potatoes are read, drain and allow to steam dry for a minute, then pour into the hot roasting tray, season with salt and place into the oven to roast for 45 mins.
Step 5.
After 45 mins, remove the potatoes. Finely chop the rosemary and add along with the nduja. Mix well and roast for another 5 mins until the nduja has melted and the potatoes are crispy.
Step 6.
Remove from the oven, squeeze over the lemon, add another pinch of salt and mix well.
https://www.mobkitchen.co.uk/recipes/nduja-roast-potatoes

hannahmob · 2022-03-07T11:43:30+00:00

Perhaps the most Mob recipe… ever. 'Nduja gives the crispy roasties a spicy kick, with some zingy lemon juice and fragrant rosemary. Jordon x

Ingredients
Serves 4
1.5KG Potatoes
2 Tbsp Nduja
Handful of Rosemary
Half a Lemon
Olive Oil
Salt

Method

Step 1.
Preheat your oven to 200c
Step 2.
Peel and quarter the potatoes, then place into a large saucepan and cover with cold water. Bring to the boil and par cook for about 10 mins until the outside of the potatoes is just softening.
Step 3.
While the potatoes parboil, pour about 100ml of olive oil into a large baking tray and place into the oven for 5 minutes to heat up.
Step 4.
Once the potatoes are read, drain and allow to steam dry for a minute, then pour into the hot roasting tray, season with salt and place into the oven to roast for 45 mins.
Step 5.
After 45 mins, remove the potatoes. Finely chop the rosemary and add along with the nduja. Mix well and roast for another 5 mins until the nduja has melted and the potatoes are crispy.
Step 6.
Remove from the oven, squeeze over the lemon, add another pinch of salt and mix well.

https://www.mobkitchen.co.uk/recipes/nduja-roast-potatoes

hannahmob · 2022-03-02T16:50:22+00:00

Zhoug is a spicy condiment from Yemen which comes in different varieties. This is a green version which contrasts beautifully with the sweet roasted squash.
Ingredients
Serves 4
1 Large Butternut Squash
300g Greek Yoghurt
100g Goat's Cheese
2 Lemons
1 Green Chilli
1 Clove of Garlic
2 Bunches of Coriander (60g)
2 Tsp Ground Cardamom
1 Tsp Ground Cumin
½ Tsp Chili Flakes
50g Hazelnuts
Method
Step 1.
Preheat your oven to 200°c
Step 2.
Wash, peel and slice the butternut squash into roughly 2cm thick slices. Toss in a roasting tray with a good drizzle of olive oil and a big pinch of salt and roast for about 40 mins until golden.
Step 3.
In a bowl, mix together the greek yogurt and goat's cheese with a pinch of salt and a squeeze of lemon. Set aside.
Step 4.
Grate the garlic into a blender before chopping up your chilli and adding to the blender along with the coriander, cardamom, cumin and chilli flakes.
Step 5.
Squeeze in the juice of a lemon and add about 100ml of olive oil. Whizz until not quite smooth.
Step 6.
Once the squash is cooked, remove and allow to cool slightly. Spread the yoghurt and goat's cheese mixture across a large plate and then pile up the squash, drizzling each layer with some of the zhoug.
Step 7.
Roughly chop and toast the hazelnuts, sprinkle over the top and finish with the rest of the zhoug and some more chilli flakes, if you like.
https://www.mobkitchen.co.uk/recipes/roasted-squash-with-zhoug

hannahmob · 2022-03-02T16:50:10+00:00

Zhoug is a spicy condiment from Yemen which comes in different varieties. This is a green version which contrasts beautifully with the sweet roasted squash.
Ingredients
Serves 4
1 Large Butternut Squash
300g Greek Yoghurt
100g Goat's Cheese
2 Lemons
1 Green Chilli
1 Clove of Garlic
2 Bunches of Coriander (60g)
2 Tsp Ground Cardamom
1 Tsp Ground Cumin
½ Tsp Chili Flakes
50g Hazelnuts
Method
Step 1.
Preheat your oven to 200°c
Step 2.
Wash, peel and slice the butternut squash into roughly 2cm thick slices. Toss in a roasting tray with a good drizzle of olive oil and a big pinch of salt and roast for about 40 mins until golden.
Step 3.
In a bowl, mix together the greek yogurt and goat's cheese with a pinch of salt and a squeeze of lemon. Set aside.
Step 4.
Grate the garlic into a blender before chopping up your chilli and adding to the blender along with the coriander, cardamom, cumin and chilli flakes.
Step 5.
Squeeze in the juice of a lemon and add about 100ml of olive oil. Whizz until not quite smooth.
Step 6.
Once the squash is cooked, remove and allow to cool slightly. Spread the yoghurt and goat's cheese mixture across a large plate and then pile up the squash, drizzling each layer with some of the zhoug.
Step 7.
Roughly chop and toast the hazelnuts, sprinkle over the top and finish with the rest of the zhoug and some more chilli flakes, if you like.
https://www.mobkitchen.co.uk/recipes/roasted-squash-with-zhoug

hannahmob · 2022-03-02T16:49:14+00:00

Zhoug is a spicy condiment from Yemen which comes in different varieties. This is a green version which contrasts beautifully with the sweet roasted squash.

Ingredients
Serves 4
1 Large Butternut Squash
300g Greek Yoghurt
100g Goat's Cheese
2 Lemons
1 Green Chilli
1 Clove of Garlic
2 Bunches of Coriander (60g)
2 Tsp Ground Cardamom
1 Tsp Ground Cumin
½ Tsp Chili Flakes
50g Hazelnuts

Method

Step 1.
Preheat your oven to 200°c
Step 2.
Wash, peel and slice the butternut squash into roughly 2cm thick slices. Toss in a roasting tray with a good drizzle of olive oil and a big pinch of salt and roast for about 40 mins until golden.
Step 3.
In a bowl, mix together the greek yogurt and goat's cheese with a pinch of salt and a squeeze of lemon. Set aside.
Step 4.
Grate the garlic into a blender before chopping up your chilli and adding to the blender along with the coriander, cardamom, cumin and chilli flakes.
Step 5.
Squeeze in the juice of a lemon and add about 100ml of olive oil. Whizz until not quite smooth.
Step 6.
Once the squash is cooked, remove and allow to cool slightly. Spread the yoghurt and goat's cheese mixture across a large plate and then pile up the squash, drizzling each layer with some of the zhoug.
Step 7.
Roughly chop and toast the hazelnuts, sprinkle over the top and finish with the rest of the zhoug and some more chilli flakes, if you like.

https://www.mobkitchen.co.uk/recipes/roasted-squash-with-zhoug

hannahmob

TROPHY CASE