Serves : 4
Ingredients :
2 tbsp olive oil
6 rashers thick cut back bacon, de-rinded & chopped
225g carrots, peeled & cut into small chunks
225g parsnips, peeled & cut into small chunks
450g leeks, timed, sliced & washed
225g red lentils
1.7 ltrs vegetable stock
1 tbsp tomato puree
Steps :
Heat the oil in large saucepan. Add the bacon and cook until lightly browned, stirring occasionally
Mix in the carrots, parsnips, leeks & lentils. Fry for 1-2 minutes, stirring occasionally
Pour in the stock, adding the tomato puree & seasoning. Bring to the boil, cover & simmer for 25 minutes or until the lentils & vegetables are tender
Adjust the seasoning if required and serve with crusty granary bread
Wednesday, 25 August 2010
Minted Pea & Crispy Bacon Soup
Serves : 4
Ingredients :
2 leeks, washed & finely chopped
4 streaky bacon rashers, chopped
40g butter
500g frozen peas
handful of fresh mint
1.2 ltr vegetable stock
150ml crème fraiche
Steps :
Sauté the leeks & bacon in the butter in a large saucepan for 6-8 mins. Add the peas, mint & vegetable stock. Season & simmer for 10-15 mins.
Transfer the soup to a food processor and blend until smooth and then transfer back to saucepan & reheat
When hot, remove from heat and stir in the crème fraiche
Serve, garnished (optional) with a dollop of crème fraiche, mint leaves & some extra crispy bacon, crumbled
Ingredients :
2 leeks, washed & finely chopped
4 streaky bacon rashers, chopped
40g butter
500g frozen peas
handful of fresh mint
1.2 ltr vegetable stock
150ml crème fraiche
Steps :
Sauté the leeks & bacon in the butter in a large saucepan for 6-8 mins. Add the peas, mint & vegetable stock. Season & simmer for 10-15 mins.
Transfer the soup to a food processor and blend until smooth and then transfer back to saucepan & reheat
When hot, remove from heat and stir in the crème fraiche
Serve, garnished (optional) with a dollop of crème fraiche, mint leaves & some extra crispy bacon, crumbled
Orange Crusted Salmon
Serves : 4
Ingredients :
70g fresh breadcrumbs (2 slices of thick white bread)
2 tbsp olive oil, plus extra for greasing
1 orange, finely grated zest and juice
4 tbsp parsley, chopped
4 salmon fillets
3 tbsp mayonnaise
Steps :
1. Pre heat oven to 180oC
2. Mix together the breadcrumbs, oil, orange zest, half the parsley & seasoning
3. Put the salmon on a baking tray with lightly greased foil. Press the orange crumb mixture onto each fillet so they stick. Bake for 20 mins until the salmon is just cooked through & the topping is golden
4. Stir the remaining parsley into the mayonnaise and thin with orange juice until the consistency is that of single cream
5. Serve with a dollop of mayonnaise to the side, new potatoes and green beans or broccoli
Ingredients :
70g fresh breadcrumbs (2 slices of thick white bread)
2 tbsp olive oil, plus extra for greasing
1 orange, finely grated zest and juice
4 tbsp parsley, chopped
4 salmon fillets
3 tbsp mayonnaise
Steps :
1. Pre heat oven to 180oC
2. Mix together the breadcrumbs, oil, orange zest, half the parsley & seasoning
3. Put the salmon on a baking tray with lightly greased foil. Press the orange crumb mixture onto each fillet so they stick. Bake for 20 mins until the salmon is just cooked through & the topping is golden
4. Stir the remaining parsley into the mayonnaise and thin with orange juice until the consistency is that of single cream
5. Serve with a dollop of mayonnaise to the side, new potatoes and green beans or broccoli
Smoked Haddock with Buttered Leeks & Chunky Tomato Sauce
Serves : 4
Ingredients :
1 tbsp olive oil
1 small onion, sliced
1 garlic clove, chopped
1 x 400g can chopped tomatoes
4 large leeks, sliced & washed
25g butter
2 tbsp water
4 smoked haddock fillets
2 tbsp Parsley or Dill, chopped
Steps :
1. Heat the olive oil in a frying pan and sauté the onion & garlic. Add the tomatoes and simmer for 20 mins. Until the liquid has evaporated. Season to taste
2. Meanwhile, sauté the leeks in the butter in a large covered frying pan or 10m mins until softened. Add the water and then top with the haddock fillets, seasoned with black pepper. Cover and steam for 10 mins, or until the fish is opaque
3. Serve the fish on a bed of leeks, the tomato sauce to the side and with new potatoes
Ingredients :
1 tbsp olive oil
1 small onion, sliced
1 garlic clove, chopped
1 x 400g can chopped tomatoes
4 large leeks, sliced & washed
25g butter
2 tbsp water
4 smoked haddock fillets
2 tbsp Parsley or Dill, chopped
Steps :
1. Heat the olive oil in a frying pan and sauté the onion & garlic. Add the tomatoes and simmer for 20 mins. Until the liquid has evaporated. Season to taste
2. Meanwhile, sauté the leeks in the butter in a large covered frying pan or 10m mins until softened. Add the water and then top with the haddock fillets, seasoned with black pepper. Cover and steam for 10 mins, or until the fish is opaque
3. Serve the fish on a bed of leeks, the tomato sauce to the side and with new potatoes
Blackened Trout with Gingered Sweet Potato Mash & Garlicky Mange Tout
Serves : 2
Ingredients :
450g sweet potatoes, peeled & cut into large chunks
½ tsp sea salt
½ tsp black peppercorns
½ tsp cumin seeds
½ tsp dried oregano
½ tsp garlic granules
1 tsp paprika
pinch hot chilli powder
2 trout fillets
2½ tsp olive oil
1 garlic clove, peeled & finely chopped
1 x 200g pack mange tout
2½cm piece of root ginger, peeled & grated
2 tbsp water
Steps :
1. Boil the sweet potatoes in salted water for 12-15 mins, until tender
2. Grind the coarse sea salt, peppercorns, cumin seeds, oregano & garlic granules together in a pestle & mortar, then mix in the paprika & hot chilli powder. Pat the trout dry using kitchen paper, then sprinkle some of the spice mix on both sides of the trout. (Keep any remaining spice in a jar for next time)
3. Heat one teaspoon of oil in a non-stick frying pan and add both fillets, skin side down. Cook for 3 mins., then flip over and cook for a further minute, until crisp & brown
4. Meanwhile, heat ½ tsp of oil in a saucepan, add the garlic and cook for about 15 seconds, then toss in the mange tout and stir fry for 1 minute. Add the water, cover and steam fry for 2 minutes
5. When the sweet potatoes are tender, drain them. Add the remaining 1 tsp olive oil to a pan, then add the ginger and cook for about 15 seconds. Add the drained sweet potatoes and mash them into the gingery oil, seasoning to taste
6. Dish up everything onto warm plates
Ingredients :
450g sweet potatoes, peeled & cut into large chunks
½ tsp sea salt
½ tsp black peppercorns
½ tsp cumin seeds
½ tsp dried oregano
½ tsp garlic granules
1 tsp paprika
pinch hot chilli powder
2 trout fillets
2½ tsp olive oil
1 garlic clove, peeled & finely chopped
1 x 200g pack mange tout
2½cm piece of root ginger, peeled & grated
2 tbsp water
Steps :
1. Boil the sweet potatoes in salted water for 12-15 mins, until tender
2. Grind the coarse sea salt, peppercorns, cumin seeds, oregano & garlic granules together in a pestle & mortar, then mix in the paprika & hot chilli powder. Pat the trout dry using kitchen paper, then sprinkle some of the spice mix on both sides of the trout. (Keep any remaining spice in a jar for next time)
3. Heat one teaspoon of oil in a non-stick frying pan and add both fillets, skin side down. Cook for 3 mins., then flip over and cook for a further minute, until crisp & brown
4. Meanwhile, heat ½ tsp of oil in a saucepan, add the garlic and cook for about 15 seconds, then toss in the mange tout and stir fry for 1 minute. Add the water, cover and steam fry for 2 minutes
5. When the sweet potatoes are tender, drain them. Add the remaining 1 tsp olive oil to a pan, then add the ginger and cook for about 15 seconds. Add the drained sweet potatoes and mash them into the gingery oil, seasoning to taste
6. Dish up everything onto warm plates
Sausage Chilli
Serves : 4
Ingredients :
1 tbsp vegetable oil
1 x 454g pack of sausages
1 large onion, chopped
1 red pepper, deseeded & chopped
175g mushrooms, sliced
¼ tsp dried crushed chillies
¼ tsp hot chill powder
1 x 500g passata
1 x 420g can red kidney beans, drained & rinsed
Steps :
1. Brown sausages on all sides under grill
2. Heat the oil in a large frying pan and then add the onions and peppers and cook until soft
3. Add the mushrooms and spices & cook until golden
4. Stir in the passata & kidney beans, then add the cooked sausages to the pan. Cover & simmer for 30 mins. Season
5. Serve with rice or mashed potato
Sausage Ragout
Serves : 4
Ingredients :
1 x 454g pack of Lincolnshire sausages
1 tbsp olive oil
1 onion, thinly sliced
1 red pepper, deseeded & thinly sliced
1 yellow pepper, deseeded & thinly sliced
2 cloves garlic, chopped
2 tsp fennel seeds
2 tsp paprika
1 x 400g can chopped toms
300ml chicken stock
1 tsp dried oregano
1 tsp dark brown soft sugar
Steps :
1. Grill sausages until cooked
2. Heat the oil in large frying pan, add the onions and fry until soft and brown
3. Add peppers and continue cooking for 3-4 mins
4. Stir in the remaining ingredients and add seasoning to taste
5. Bring to the boil, reduce the heat and simmer uncovered for 15 mins, stirring occasionally, until the sauce is reduced and thickened
6. Slice each of the cooked sausages into bite sized pieces and add to the sauce & simmer for a further 10 mins
7. Serve with mash potato or pasta
Cottage Pie with Leek & Potato Topping
Serves : 4
Ingredients :
450g lean minced beef
1 onion, chopped
2 tbsp plain flour
300ml beef stock
1 tbsp tomato puree
1 tbsp dried mixed herbs
675g potatoes, peeled and chopped
2 leeks, sliced
Knob of butter
70g grated cheese
Steps :
1. Pre heat oven to 190oC
2. Boil potatoes for 15-20 mins, until softened. Add the leeks 5 mins before end
3. Meanwhile, dry fry the mince, onion & carrots for 4 mins. Add the flour. Gradually add the stock, tomato puree & dried herbs. Bring to the boil and stir until thickened. Season & transfer to ovenproof dish
4. Drain the potatoes & leeks and then mash with the butter and half the cheese. Season
5. Place mash mixture on top of mince mixture, sprinkle with remaining cheese and place in the oven for 25 mins, until golden.
6. Serve with green beans & broccoli
Italian Beef Casserole
Serves : 4
Ingredients :
2 tbsp olive oil
1 onion, chopped
1 garlic clove, crushed
4 bacon rashers, de-rinded & diced
2 carrots, diced
1 celery stick, diced
500g mince beef
1 x 298g can condensed tomato soup
1 x 397g can chopped tomatoes
1 tsp dried basil
350g medium dried egg noodles
125g cheddar cheese, grated
Steps :
1. Pre heat oven to 180oC
2. Heat the oil in a large frying pan, add the onion, garlic & bacon and fry until the onion is softened
3. Add the carrots & celery and continue to fry for 3 minutes
4. Stir in the mince and brown well, then add the soup, tomatoes, basil & seasoning. Cook gently for 15 mins.
5. Break the dry noodles into smallish chunks and cook until tender. Drain well
6. Using a large casserole, combine the noodles & the beef mixture. Sprinkle the cheese over top and place in over, uncovered, for 30 mins.
Ingredients :
2 tbsp olive oil
1 onion, chopped
1 garlic clove, crushed
4 bacon rashers, de-rinded & diced
2 carrots, diced
1 celery stick, diced
500g mince beef
1 x 298g can condensed tomato soup
1 x 397g can chopped tomatoes
1 tsp dried basil
350g medium dried egg noodles
125g cheddar cheese, grated
Steps :
1. Pre heat oven to 180oC
2. Heat the oil in a large frying pan, add the onion, garlic & bacon and fry until the onion is softened
3. Add the carrots & celery and continue to fry for 3 minutes
4. Stir in the mince and brown well, then add the soup, tomatoes, basil & seasoning. Cook gently for 15 mins.
5. Break the dry noodles into smallish chunks and cook until tender. Drain well
6. Using a large casserole, combine the noodles & the beef mixture. Sprinkle the cheese over top and place in over, uncovered, for 30 mins.
Pork Medallions Glazed with Ginger & Pineapple
Serves : 4
Ingredients :
4 pork medallions
3 tbsp vegetable oil
8 tbsp of ginger preserve
150ml pineapple juice
Steps :
1. Heat oil in a large frying pan & brown the medallions over a high heat for 3 mins on each side
2. Add ginger preserve, pineapple juice & seasoning. Simmer for 10 mins to make a light syrupy glaze
Serve with new potatoes and green beans
Ingredients :
4 pork medallions
3 tbsp vegetable oil
8 tbsp of ginger preserve
150ml pineapple juice
Steps :
1. Heat oil in a large frying pan & brown the medallions over a high heat for 3 mins on each side
2. Add ginger preserve, pineapple juice & seasoning. Simmer for 10 mins to make a light syrupy glaze
Serve with new potatoes and green beans
Creamy Chicken & Leeks
Serves : 2
Ingredients :
1 tbsp olive oil
3 rashers unsmoked streaky bacon, chopped
2 skinless & boneless chicken breasts, cut into strips
2 leeks, sliced into thin rounds
1 tbsp plain flour
300ml chicken stock
1 tbsp wholegrain mustard
2 tbsp crème fraîche
heat oil in large saucepan & fry bacon for 2 mins. Add chicken & cook with bacon for further 2 - 3 mins, until pieces begin to turn golden. Tip in the leeks & cook gently for 10 mins until wilted & tender.
stir through the flour & gradually add stock, stirring constantly. Add wholegrain mustard & crème fraîche, stir again, & simmer gently for 5 mins until sauce is slightly thickened & creamy. Serve on top of jacket potatoes / mashed potatoes / stirred through spaghetti / tagliatelle.
Ingredients :
1 tbsp olive oil
3 rashers unsmoked streaky bacon, chopped
2 skinless & boneless chicken breasts, cut into strips
2 leeks, sliced into thin rounds
1 tbsp plain flour
300ml chicken stock
1 tbsp wholegrain mustard
2 tbsp crème fraîche
heat oil in large saucepan & fry bacon for 2 mins. Add chicken & cook with bacon for further 2 - 3 mins, until pieces begin to turn golden. Tip in the leeks & cook gently for 10 mins until wilted & tender.
stir through the flour & gradually add stock, stirring constantly. Add wholegrain mustard & crème fraîche, stir again, & simmer gently for 5 mins until sauce is slightly thickened & creamy. Serve on top of jacket potatoes / mashed potatoes / stirred through spaghetti / tagliatelle.
Chicken biriyani pilau
Ingredients :
2 tbsp vegetable oil
6 large chicken thighs, skin on
1 large onion finely sliced
2 tbsp curry powder
350g / 12oz easy cook long grain rice
700ml / 1 1/4 pints chicken or vegetable stock
250g / 9oz frozen peas
Steps
Heat oven to 200c (180c fan) heat oil in large sauté pan & fry the thighs, skin side down for 8-10 mins till gold & crispy.
Tip in onion & continue to cook for 5 mins until onion softens. Sprinkle in curry powder & cook for 1 min more, then stir in rice & add stock. Bring to boil.
Cover pan & bake for 30 mins until all liquid has been absorbed & rice is cooked.
Stir in the peas & leave to stand for a few moments before serving.
Options: add small bag of roasted cashews, flaked almonds, or raisins just before serving.
2 tbsp vegetable oil
6 large chicken thighs, skin on
1 large onion finely sliced
2 tbsp curry powder
350g / 12oz easy cook long grain rice
700ml / 1 1/4 pints chicken or vegetable stock
250g / 9oz frozen peas
Steps
Heat oven to 200c (180c fan) heat oil in large sauté pan & fry the thighs, skin side down for 8-10 mins till gold & crispy.
Tip in onion & continue to cook for 5 mins until onion softens. Sprinkle in curry powder & cook for 1 min more, then stir in rice & add stock. Bring to boil.
Cover pan & bake for 30 mins until all liquid has been absorbed & rice is cooked.
Stir in the peas & leave to stand for a few moments before serving.
Options: add small bag of roasted cashews, flaked almonds, or raisins just before serving.
Chicken Breasts with Bacon & Peas
Serves : 2
Ingredients :
• 1 tbsp vegetable oil• 15g butter• 2 chicken breasts• 1 medium onion, finely chopped• 6 rashers non-smoked streaky bacon, chopped• 150ml chicken stock• Juice of ½ orange• 100g frozen peas
Steps :
1. Heat oil & butter in non-stick frying pan. Season the chicken breasts and brown for 7 mins on each side. Remove the chicken from the pan and slice into strips – across the breast
2. Put the onion & bacon into the pan and cook until golden
3. Add the stock, orange juice & peas and bring to a simmer
4. Return the chicken to the pan and simmer, covered, for 3 mins.
5. Serve with mashed potato
Lamb Steaks with Herbs & Lemon
Serves : 2
Ingredients :
• 2 lamb steaks• 1 tsp dried oregano• 1 x 20g pack of flat leaf parsley, stalks removed & leaves chopped• 1 lemon, rind thinly pared with a vegetable peeler, then chopped, and the juice squeezed• 1 tbsp olive oil• 25g butter• 1 medium onion, peeled & chopped• 3 cloves garlic, peeled & chopped• 250g carrots, peeled and cut into a medium dice• 2 tbsp sun-dried tomato paste• 1 tsp caster sugar• 200ml vegetable stock
Steps :
1. Heat the oil & butter in a large frying pan, add the lamb steaks and brown them on both sides. Transfer steaks to a plate
2. Add the onion to the pan and cook until soft. Stir in the garlic, oregano & carrots and cook for one minute
3. In a small bowl, combine the sun-dried tomato paste, sugar, lemon juice & vegetable stock, stirring to mix everything together
4. Return the steaks to the pan including any juices from the plate. Pour the tomato mixture over the steaks. Bring to a simmer, season with black pepper, cover & simmer for 40 mins.
5. Serve with new potatoes or pasta
Lamb Steaks with Spring Onions & Ginger
Serves : 4
Ingredients :
• 4 lamb steaks• 1 bunch of spring onions, sliced and washed• 2½ cm of root ginger, peeled & finely grated• 1 clove of garlic, peeled and crushed• 1 tbsp vegetable oil• knob of butter• 270ml cream sherry or muscatel wine
Steps :
1. Heat the oil in a frying pan and brown steaks on all sides. Add ginger, garlic & sherry. Cover and simmer for 10 mins.
2. Remove steaks, slice diagonally, and place on warm plates
3. Add the butter to the pan and season, add the spring onions and bubble up
4. Poor the sauce over the meat and serve with new potatoes & beans
Ingredients :
• 4 lamb steaks• 1 bunch of spring onions, sliced and washed• 2½ cm of root ginger, peeled & finely grated• 1 clove of garlic, peeled and crushed• 1 tbsp vegetable oil• knob of butter• 270ml cream sherry or muscatel wine
Steps :
1. Heat the oil in a frying pan and brown steaks on all sides. Add ginger, garlic & sherry. Cover and simmer for 10 mins.
2. Remove steaks, slice diagonally, and place on warm plates
3. Add the butter to the pan and season, add the spring onions and bubble up
4. Poor the sauce over the meat and serve with new potatoes & beans
Lamb Steaks with Mediterranean Vegetables
Lamb Steaks with Mediterranean Vegetables
Serves : 4
Ingredients :
• 4 lamb steaks• 600g baby new potatoes• 1 tbsp olive oil• 1 tsp course sea salt• 2 large courgettes, cut into large chunks• 4 garlic cloves, unpeeled• 4 large vine tomatoes, halved• half a butternut squash, deseeded & cut into large chunks• 1 red & 1 yellow pepper, deseeded & cut into large chunks
Steps :
1. Pre heat oven to 200oC
2. Place the potatoes in a roasting tray and then add oil & salt. Toss potatoes around to coat with oil & salt. Place in oven for 20 mins.
3. Add courgette, peppers, garlic, squash & tomatoes and return to oven for a further 20 mins.
4. Season the lamb steaks and then grill or griddle for 6-7 minutes each side
5. Remove vegetables from oven and serve with steaks
Nigella Lawson's Aromatic Spiced Ham
Aromatic spiced ham
By Nigella Lawson
From Nigella's Christmas Kitchen
1 recommendation.
Preparation time: 30 mins to 1 hour
Cooking time: over 2 hours
Serves 8
This recipe appears in Nigella's book Feast, published by Chatto & Windus.
Ingredients
For the ham
2.25-2.75kg/4lb 15oz-6lb 1oz boneless mild-cure gammon
250ml/8¾fl oz red wine
3 litres/5 pints 5½fl oz water (approximately)
1 large onion, halved
2 garlic cloves, unpeeled
1 head fennel, halved
2 star anise
1 tbsp coriander seed
1 tbsp fennel seed
1 tbsp mixed peppercorns
For the glaze
approximately 16 whole cloves
4 tbsp redcurrant jelly
½ tsp ground cinnamon
1 tsp smoked paprika
½ tsp red wine vinegar
Preparation method
Place the gammon in a large saucepan.
Add all the ingredients for the ham to the pan, adding some more water if the ham isn't covered.
Bring to the boil, before reducing the heat to a simmer and partially covering the pan. Cook for about two and a half to three hours - approximately one hour a kilo simmering time, plus an extra 15 minutes.
When you are ready to glaze the ham, preheat the oven to 230C/440F/Gas 8.
Remove the ham from the liquid and sit the ham on a board. Strip off the rind, and a little of the fat layer if it's very thick, and cut a diamond pattern into the remaining fat with a sharp knife in lines of about 2cm/¾in apart.
Stud each diamond with a clove. Put the jelly, cinnamon, paprika and red wine vinegar into a saucepan and whisk together over a high heat bringing it to the boil. Let the pan bubble away so that the glaze reduces to a syrup-like consistency.
Place a layer of foil over a roasting tray big enough to hold the ham. Place the ham on top of the foil.
Pour the glaze over the clove-studded ham and then transfer it to the oven. Cook for about 15 minutes, or until the glazed fat is burnished.
Allow the meat to rest in a warm place for at least 15 minutes before carving it.
By Nigella Lawson
From Nigella's Christmas Kitchen
1 recommendation.
Preparation time: 30 mins to 1 hour
Cooking time: over 2 hours
Serves 8
This recipe appears in Nigella's book Feast, published by Chatto & Windus.
Ingredients
For the ham
2.25-2.75kg/4lb 15oz-6lb 1oz boneless mild-cure gammon
250ml/8¾fl oz red wine
3 litres/5 pints 5½fl oz water (approximately)
1 large onion, halved
2 garlic cloves, unpeeled
1 head fennel, halved
2 star anise
1 tbsp coriander seed
1 tbsp fennel seed
1 tbsp mixed peppercorns
For the glaze
approximately 16 whole cloves
4 tbsp redcurrant jelly
½ tsp ground cinnamon
1 tsp smoked paprika
½ tsp red wine vinegar
Preparation method
Place the gammon in a large saucepan.
Add all the ingredients for the ham to the pan, adding some more water if the ham isn't covered.
Bring to the boil, before reducing the heat to a simmer and partially covering the pan. Cook for about two and a half to three hours - approximately one hour a kilo simmering time, plus an extra 15 minutes.
When you are ready to glaze the ham, preheat the oven to 230C/440F/Gas 8.
Remove the ham from the liquid and sit the ham on a board. Strip off the rind, and a little of the fat layer if it's very thick, and cut a diamond pattern into the remaining fat with a sharp knife in lines of about 2cm/¾in apart.
Stud each diamond with a clove. Put the jelly, cinnamon, paprika and red wine vinegar into a saucepan and whisk together over a high heat bringing it to the boil. Let the pan bubble away so that the glaze reduces to a syrup-like consistency.
Place a layer of foil over a roasting tray big enough to hold the ham. Place the ham on top of the foil.
Pour the glaze over the clove-studded ham and then transfer it to the oven. Cook for about 15 minutes, or until the glazed fat is burnished.
Allow the meat to rest in a warm place for at least 15 minutes before carving it.
Subscribe to:
Posts (Atom)