Recipe: Flaming Bananas

Hookery Cookery Home > Banana Recipes > Flaming Bananas Serves 4


Dim the lights before setting alight this rum-bustious party-piece


  • 4 Bananas, peeled and sliced lengthways
  • juice of 2 lemons
  • 1 oz. (25g) butter, cut into small pieces
  • 2 oz. (50g) brown sugar
  • 2 fl. oz. (50ml.) rum
  • Cooking Instructions:

    1. Pre-heat oven to 350F, Gas Mark 4, 180C
    2. Put the bananas in a shallow ovenproof dish
    3. Dot over the butter and sprinkle over the sugar and lemon juice
    4. Bake for 20 minutes in pre-heated oven, basting occasionally
    5. Heat the rum until hot but not boiling, pour over the bananas and ignite
    6. Serve as soon as the flames die away

    Recipe: Lamb Tikka Kebabs

    Hookery Cookery Home > Barbecue Recipes > Lamb Tikka Kebabs Allow 2 Kebabs Per Person


    Not for the faint-hearted, these spicy lamb kebabs are ideal with a fresh summer salad and refreshingly cool drink.


  • 1lb. (450g) shoulder or neck fillet of lamb cut into 1inch cubes
  • 5oz. (150g) natural yogurt
  • 1 clove garlic, crushed
  • 1tbsp. ground coriander
  • juice of 1 lemon
  • 2tsp. chopped fresh parsley
  • 1tsp. turmeric
  • 1tsp. chilli powder
  • 1tsp. garam masala
  • Cooking Instructions:

    1. Divide cubed lamb into 4 servings and thread on to wooden skewers before placing in a shallow bowl
    2. Mix together all the other ingredients to form a marinade
    3. Spoon the marinade over the meat, cover and marinade in the fridge for 4 hours
    4. Cook for 10-15 minutes on a pre-heated barbecue or grill, turning frequently and brushing with the spare marinade

    Recipe: Spiced Bananas

    Hookery Cookery Home > Banana Recipes > Spiced Bananas Serves 2


    A simple, spicy sweet to end your barbecue meal


  • 2 firm bananas, peeled
  • 2 tbsps. brown sugar
  • good pinch of cinnamon
  • 2 tsps. Butter
  • lemon juice
  • Cooking Instructions:

    1. Place the bananas on a double thickness of aluminum foil and brush with lemon juice
    2. Sprinkle the brown sugar over the bananas and dust with cinnamon
    3. Dot with butter and wrap the edges of the foil tightly
    4. Barbecue on the grill for about 8 minutes over a medium heat

    Recipe: Succulent Seafood Kebabs

    Hookery Cookery Home > Barbecue Recipes > Succulent Seafood Kebabs Serves 24


    Cod, Prawn and Mussels in a piquant marinade make this a welcome change from the usual kebab recipes.


  • 12 X 4oz. (92g) pack frozen cod steaks, defrosted
  • 1lb. cooked shelled mussels
  • One and a half pounds (675g) medium prawn in shells
  • 1lb. (450g) cherry tomatoes
  • 5fl. oz. vegetable oil
  • 4 medium onions, finely chopped
  • Three quarters of a pint (425ml) lemon juice
  • 8tbsp. fresh chopped dill
  • 1tbsp. paprika
  • salt and ground black pepper
  • Cooking Instructions:

    1. Slice each cod steak into six cubes then place in a bowl with the mussels and whole prawns
    2. Mix together the rest of the ingredients apart from the cherry tomatoes to make a marinade
    3. Add the marinade to the fish in the bowl, cover and marinade in the fridge for 4 hours
    4. Thread on to the skewer with the cherry tomatoes, saving the marinade
    5. Cook for 10-15 minutes on a pre-heated hot barbecue or grill while basting with the marinade

    Recipe: Banana Malt Bread

    Hookery Cookery Home > Banana Recipes > Banana Malt Bread Makes 3 x 1 lb. Loaves


    Something different for those unexpected callers, a malt loaf with a tangy banana flavor.


  • 2 bananas, peeled and mashed
  • 8 oz. Raisins
  • one and a half pounds self-raising flour
  • 6 oz. Soft dark brown sugar
  • 2 level tbsps. Ovaltine
  • 2 level tbsps. Black treacle
  • 1 pint milk
  • 2 level tbsps. malt extract
  • 6 oz. butter
  • half a level teaspoon of salt
  • Cooking Instructions:

    1. Grease and line 3 x 1 lb. loaf tins
    2. Pre-heat oven to 325F, Gas Mark 3, 160C
    3. Put the milk, butter, raisins, sugar, Ovaltine, treacle and malt extract into a large saucepan
    4. Heat slowly until the butter has melted then allow to cool
    5. Add the bananas, sifted flour and salt, then divide the mixture between the 3 tins
    6. Bake in the center of the oven for one and a quarter hours
    7. Cool in the tins for 5 minutes before turning on to a wire rack to finish cooling

    Recipe: Fruity Kebabs

    Hookery Cookery Home > Barbecue Recipes > Fruity Kebabs Serves 4


    The perfect finale to your outdoor meal, mouthwatering tropical kebabs.


  • 1 banana, peeled and cut into 1inch (2.5cm) chunks
  • 1 orange, peeled and cut into half an inch (12mm) slices
  • 1 eating apple, core removed and quartered
  • 1 hard pear, cored and quartered
  • lemon juice
  • 2oz. (50g) black grapes, washed and seedless
  • 2oz. (50g) white grapes, washed and seedless
  • Cooking Instructions:

    1. Toss the banana and apple in lemon juice to prevent them browning
    2. Thread the fruit on to 4 skewers, alternating the grapes with the other fruit
    3. Place the kebabs on a hot barbecue for 10 minutes turning frequently
    4. Serve when the pear and apple singe slightly

    Recipe: Banana and Almond Slices

    Hookery Cookery Home > Banana Recipes > Banana and Almond Slices Makes 16 Slices


    Enjoy these tasty fruit slices without worrying too much about putting on weight


  • 4 oz. (125g) almonds, chopped
  • 2 bananas, mashed
  • 2 eggs
  • 4 oz. (125g) molasses sugar
  • 2 teaspoons baking powder
  • 4 oz. (125g) wholemeal flour
  • 4 oz. (125g) polyunsaturated margarine
  • Cooking Instructions:

    1. Pre-heat oven to 375F, Gas Mark 5, 190C
    2. Cream the margarine and sugar together until light and fluffy
    3. Beat in the eggs, one at a time, adding a tablespoon of flour with the second egg
    4. Fold in the remaining flour and baking powder with the bananas
    5. Line a greased 8 inch (20 cm) square shallow tin
    6. Spread the mixture evenly in the tin and sprinkle with the almonds
    7. Bake in the pre-heated oven for 25 minutes or until the cake springs back when lightly pressed
    8. Leave in the tin for 2 minutes then cut into 16 slices
    9. Transfer to a wire rack to cool

    Recipe: Hawaiian Steaks

    Hookery Cookery Home > Barbecue Recipes > Hawaiian Steaks Serves 4


    A taste of the South seas in your own back garden, tropical steak and pineapple recipe.


  • 1lb. (500g) rump steak, 1inch thick
  • 8oz. (227g) tin pineapple rings
  • 1tsp. curry powder
  • 1 kiwi fruit, peeled and cut into 8 slices
  • 1 clove of garlic, peeled and crushed
  • Cooking Instructions:

    1. Divide the steak into 4 pieces and place in a shallow dish
    2. Drain the pineapple and pour the juice into a jug and mix with the sherry
    3. Stir the crushed clove of garlic and the curry powder into the juice
    4. Pour the marinade over the steaks and leave for 3 hours, turning occasionally
    5. Separate the steaks from the marinade and pour the marinade into a pan
    6. Leave the marinade in a warm place to heat up
    7. Put the steaks on a hot grid or under a hot grill for 10 minutes, turning once
    8. Add the pineapple after 5 minutes cooking and turn once
    9. Serve the steak garnished with the pineapple and kiwi fruit and pour over some of the marinade

    Recipe: Banana Cream Posset

    Hookery Cookery Home > Banana Recipes > Banana Cream Posset Serves 4


    A delicious no-cook, boozy banana pudding that’s just great for those warm summer evenings


  • 3 ripe bananas, mashed
  • 3 tabelspoons cater sugar
  • 2 tablespoons dry white wine
  • 1 tablespoon brandy
  • 10 fl. oz. (300ml) double cream, stiffly whipped
  • 2 tablespoons lemon juice
  • 3 tablespoons castor sugar
  • 1 egg white, stiffly beaten
  • Cooking Instructions:

    1. Mix together the bananas, castor sugar, wine, brandy and lemon juice
    2. Fold in the cream, then the egg white
    3. Spoon into serving bowls, then chill for 30 minutes before serving

    Recipe: Barbecue Hamburgers

    Hookery Cookery Home > Barbecue Recipes > Barbecue Hamburgers Serves 4


    Hamburgers al fresco, a satisfying treat for kids of all ages.


  • 12oz. (325g) minced beef
  • 2 medium onions, peeled and roughly chopped
  • 1 small egg, beaten
  • half a pint (250ml) tomato ketchup
  • quarter pint (125ml) pineapple juice
  • 2 tbsp. cooking oil
  • salt and pepper
  • 4 soft rolls, split
  • Cooking Instructions:

    1. Place the minced beef into a bowl, mix in one of the onions and season with salt and pepper
    2. Form the mixture into 4 flat round shapes
    3. Heat the oil in a frying pan and fry the hamburgers for 10 minutes, turning once
    4. Pour the pineapple juice and ketchup into a pan then add the remaining onion and seasoning
    5. Bring to the boil, then simmer for about 20 minutes by when the sauce should have started to thicken
    6. Put the sauce in a jug to pour over the hamburgers
    7. Place one hamburger in each of the rolls and serve