recipes

Wednesday, 25 August 2010

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

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.

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

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.

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.

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

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.

Wednesday, 6 January 2010

sausagemeat

I sometimes use it for a pasta sauce - roll into little meatballs, cook with onions, garlic, add mushrooms, (any other veg - peppers, broccoli, etc...) passata, herbs, salt, pepper, spoon of sugar, and let simmer for about 20 mins, making sure meat is cooked. Add your veg at appropriate time, so it is not overcooked. Serve over spaghetti or other pasta, with parmesan and a nice salad. Works best if the sausage meat has some nice herbs and seasoning in.

Easy dinner, and whole family loves it. DS always says "mmmmmhhh" to this one.

Pasted from <http://www.mumsnet.com/Talk/1379/458069>

225g sausagemeat

a little bit of oil and butter

1/2 medium onion, v finely chopped

3 medium carrots (grated)

Tin of chopped tomatoes

110mls of stock made with 1/2 a stock cube

Bay leaf

Tspn oregano

Cook onion til translucent. Brown sausagemeat (mash it up with a fork). Add carrots and stir for a few minutes. Add tomatoes, stock and herbs, and leave to cook, covered, over low heat for 30 mins. Cook pasta and mix together.

Goes well with fusilli.

Pasted from <http://www.mumsnet.com/Talk/1379/458069>

Ingredients

For the ragu and spinach sauce

1 tbsp oil

450g/1lb pork sausage meat

1 red chilli, deseeded and finely chopped

2 fat cloves garlic, crushed

150g/5oz button mushrooms, sliced

1 x 200ml/7fl oz carton full-fat cr&grave;me frâiche

100g/4oz baby spinach, roughly chopped

salt and freshly ground black pepper

For the tomato and thyme sauce

1 x 400g/1lb can chopped tomatoes

2 tbsp sun-dried tomato paste

1 tsp demerara sugar

1 tbsp fresh thyme leaves

For the lasagne

6 sheets, about 75g/3oz quick-cook white lasagne or fresh lasagne

50g/2oz strong cheddar cheese, grated

Method

1. Preheat the oven to 190C/375F/Gas 5.

2. For the ragu and spinach sauce, heat the oil in a large non-stick frying pan, add the sausage meat and brown over a high heat until golden, breaking up the meat with two wooden spoons.

3. Add chilli, garlic and mushrooms and fry for a few minutes. Stir in the créme frâiche and spinach.

4. Bring to the boil for a couple of minutes, season well and set aside.

5. For the tomato sauce, measure all the ingredients into a jug and season well.

6. Divide the ragu sauce into thirds and spoon one third into the base of an oven-proof dish.

7. Spoon one third of the tomato sauce on top and arrange half the pasta sheets over it. Repeat using two more layers of ragu and tomato sauce and one of pasta.

8. Sprinkle over the grated cheese.

9. Place in the oven for about 20-30 minutes or until golden brown, bubbling around the edges and the pasta is tender.

Show me more sausage recipes

Pasted from <http://www.bbc.co.uk/food/recipes/database/fastlasagnewithporka_83462.shtml>

Sausage Meat pasta

its a pasta, but with Sausage meat in it (and a large bottle of red wine)

Difficulty and servings

Serves 4