Sweet Potato & Parsnip Bake [v]



Sweet Potato & Parsnip Bake [v]

800g sweet potatoes, peeled and cut into chunks

800g parsnips, peeled and cut into chunks

200ml tub reduced fat creme fraiche

2tbsp shredded sage

4tsp wholegrain mustard

Butter for greasing

1 slice granary bread finely chopped

50g coarsely grated veg-style Parmesan

3 tbsp pine nuts

Boil the sweet potatoes and parsnips until just tender in salted water. Drain really well, then roughly mash with half the creme fraiche, half the sage, the mus-tard and salt and pepper. Pile into a buttered ovenproof dish and smooth over. Heat the oven to 170C fan. Mix the breadcrumbs with the Parmesan, pine nuts and remaining sage. Spread the remaining creme fraiche over the mash, scatter over the bread and cheese mixture. Bake for about 25 – 30 mins until golden.

 

 



Harissa Sticky Chicken with Couscous



Harissa Sticky Chicken with Couscous

25g butter

3 tbsp harissa

3 tbsp clear honey

1/2 lemon, zested and juiced

8 skin on, bone in chicken thighs

1 tbsp olive oil

1 large onion, chopped

300ml chicken stock [cube]

200g couscous

small pack coriander, roughly chopped

400g can chickpeas, drained and rinsed

Heat oven 180C fan. In a small pan, melt together butter, harissa, honey, and lemon juice. Arrange the chicken on a roasting tray and pour over the harissa mixture. Roast for about 40 – 45 mins, basting with the harissa mixture every 10 mins. Heat the oil in a pan and cook the onion over a medium heat for about 10 mins to soften. Pour in the stock, bring to the boil, then add the couscous, stir to combine. Turn off the heat, cover and leave for about 5 mins until the couscous has absorbed the stock. Stir in the coriander, chickpeas, and lemon zest. Transfer the couscous to a large plate. top with the chicken and spoon over the remaining juices from the tray



Sweet Chilli Jam



Sweet Chilli Jam

8 red peppers, deseeded and roughly chopped

10 red chillies, roughly chopped with seeds

Large finger sized piece of fresh ginger, peeled and roughly chopped

8 large cloves of garlic, peeled and chopped

400g cherry tomatoes, halved

750g golden caster sugar

250ml red wine vinegar

Replace some of the red chillies with hot Scotch Bonnet chillies, add extra punch.

Tip the peppers, chillies [with seeds], ginger and garlic into a food processor, then whizz until very finely chopped. Scrape into a heavy bottomed pan with the tomatoes, sugar and vinegar, then bring every thing to the boil. Skim off any scum that comes to the surface then reduce to a simmer and

cook for about 45 minutes, stirring occasionally. Once the jam is becoming sticky, continue cooking for a further 10-15 mins, stirring frequently so it doesn’t catch. It should look like thick, bubbling lava. Cool slightly and transfer to sterilised jars to cool completely. Keeps for about 3 months in a cool dark cupboard. Once opened – refrigerate.

Ideal with cheese and biscuits, cold meats, but best of all with BBQ meats, bangers and burgers.

 



 

Baked Salmon with Fennel and Tomatoes



Baked Salmon with Fennel and Tomatoes

3 medium fennel bulbs

2 tbsp chopped flat leaf parsley

zest and juice of 2 lemons

275g cherry tomatoes

2 tbsp olive oil

4 salmon fillets, about 175g each

few black olives

Heat oven to 180C. Trim the fronds from the fennel and set aside. Cut the fennel bulbs in half, then cut each half into 3 wedges. Cook in boiling salted water for about 10 minutes. Drain well. Chop the fennel fronds roughly and mix with the parsley and lemon zest. Spread the boiled fennel over a shallow dish, then add the tomatoes. Drizzle with olive oil, then bake for about 10 mins. Nestle the salmon among the vegetables, sprinkle with the lemon juice, then bake for a further 15 mins until the fish is cooked. Scatter over the parsley, season and serve. Serve with buttered boiled new potatoes and a simple green vegetable

 



Carrot and Coconut Bars


Carrot and Coconut Bars

250g SR Flour

2 tsp ground cinnamon

300g demerara sugar

100g desiccated coconut

100g sultanas

75g chopped walnuts

100g carrots, peeled and coarsely grated

2 large eggs, beaten

1/2 tsp vanilla extract

100g butter melted

100ml vegetable oil

Butter and line the base of a 28cm x 18cm baking tin. Preheat oven to 180C. Sift the flour and cinnamon into a large bowl. Stir in the sugar, coconut, sultanas, walnuts and carrots. Mix well. In a separate bowl, mix the eggs, vanilla extract, butter and oil. Add to the flour mixture and mix well. Pour into the baking tin and level the top. Cook on the middle shelf for about 35 – 40 minutes until golden brown and firm to touch. Allow to cool in the tin for 10 minutes and turn out onto a wire rack to cool.

 



 

Sorrento Chicken


Sorrento Chicken

3 tbsp olive oil

2 onions thinly sliced

100g streaky bacon, diced

2 cloves garlic crushed

8 chicken thighs

2tbsp of plain flour

1tsp plain or smoked paprika

300ml chicken stock [cube]

400g can cannellini beans, rinsed and drained

400g can chopped tomatoes

1 thyme sprig, leaves only, finely chopped

Heat 2 tbsp of the oil in a large frying pan. Add the onions and bacon and fry for about 7 mins until golden. Add the garlic for the final minute of cooking. Remove everything and set aside. Toss the chicken in the flour. Heat the remaining oil in the pan, add the paprika and chicken and fry over a medium heat until evenly browned all over. Return the onions, bacon, and garlic to the pan. Add the stock, beans, tomatoes, thyme and seasoning. Bring to the boil, turn down, cover and simmer for about 30 minutes until the chicken is tender. Remove the lid and cook over a medium heat for about 10 mins until the sauce is thickened. Serve with freshly cooked garlic bread and a selection of green vegetables

 



 

Jaffa Drizzle Cake


Jaffa Drizzle Cake

140g butter, softened

200g SRF

11/2 tsp baking powder

200g golden caster sugar

3 large eggs

6 tbsp whole milk

finely grated zest 1 large orange

Topping

3tbsp orange juice

50g golden caster sugar

50g dark chocolate

Heat oven to 180C fan. Butter and line the base of a 1.2 litre loaf tin. Put all the cake ingredients into a mixing bowl and beat for about 3-4 mins until light and fluffy. Spoon the mixture into the tin and level the top. Bake for about 40 – 50 mins until golden brown and firm to touch, Check with a skewer. Heat the orange juice and sugar gently in a small pan until dissolved. When the cake is cooked, remove from the oven, pierce with a skewer and spoon over the orange mix. Leave to cool in the tin, then remove to cool completely on a wire rack. Break up the chocolate and melt in a bowl over simmering water, or in the microwave. Drizzle over the cake and leave to set.

 



 

Creamy Chicken Stew


Creamy Chicken Stew

3 leeks, halved and finely sliced

2 tbsp olive oil + extra if required

1 tbsp butter

8 small – medium chicken thighs

500g chicken stock [2 cubes]

1 tbsp Dijon mustard

75g creme fraiche

200g frozen peas

3 tbsp dried of fresh breadcrumbs

Small bunch of parsley, finely chopped

Tip the leeks and oil into a deep oven proof high sided frying pan [it will need to go under the grill later] on a low heat, add the butter and cook very gently for about 10 mins or until the leeks are soft, set aside. Put the chicken, skin side down in another non-stick frying pan on a med heat, cook until the skin browns, then turn and brown the other side. You shouldn’t need oil, but if the skin sticks add a little. Once cooked add the chicken to the leeks, leaving any fat behind in the pan. Add the stock to the pan with the chicken and leeks and bring to a simmer, season well, cover and cook for 30 mins on a low heat. Stir in the mustard, creme fraiche and peas and bring to a simmer. You should have quite a bit of sauce. Use a little corn flour with water to thicken if required. Before serving sprinkle the breadcrumbs over the chicken and brown under a hot grill. THE HANDLE OF THE PAN WILL BECOME HOT. USE A THICK CLOTH OR OVEN GLOVES. Serve with green veg or rice.

 



 

Rosti-Topped Salmon Pot Pie


Rosti-Topped Salmon Pot Pie

300g potatoes peeled, and cut into large chunks

250g sweet potatoes, peeled and cut into large chunks

450g skinless salmon fillets

450ml skimmed milk

25g butter, melted

2 leeks, sliced into chunks

2 cloves of garlic, crushed

1 tbsp plain flour

100g peas, defrosted if frozen

1/2 x 25g tarragon, roughly chopped

Heat oven to 180 fan. Cook potatoes and sweet potatoes in boiling salted water for about 5 – 6 minutes. Drain well and set aside until they are cool enough to handle. Put the salmon in a saucepan, bring to a simmer. Cook gently for about 4 – 5 minutes, until the fish is opaque and cooked through. Remove the fish and set aside, reserving the milk. Grate all of the potatoes into a large bowl. Pour over half of the butter, mix well, season with salt and black pepper and set aside. Pour the remaining butter into a clean pan, add the leeks and garlic and cook for about 3 – 4 mins until softened. Stir in the flour, then gradually whisk in the reserved milk to make a smooth sauce. Cook over a gentle heat stirring continuously until simmering. Cook for about 2 minutes, then remove from the heat and season. Stir in the peas and tarragon. Flake the salmon and gently fold into the sauce. Spoon the mixture into a deep 1.5 litre oven proof dish and top with the potato mixture. Bake for about 20 – 25 mins until golden. Serve with green vegetables.

 



 

Christmas Sugar Cookies


Christmas Sugar Cookies

300g caster sugar

140g butter

2 large eggs

1 tbsp vanilla extract

2 tbsp milk

550g plain flour

2 tsp baking powder

1/2 tsp salt

200g glace cherries, chopped

In a large bowl, beat the sugar and butter together until pale and creamy. Gradually beat in the eggs, vanilla and milk. Mix the flour, baking powder and salt together in a new bowl, then add a few spoonfuls at a time to the butter mixture, stirring with each addition to combine, Fold in the cherries through the dough, then shape into two logs. Wrap the logs in cling film. Freeze one for a later date and chill the other for at least 2 hours. Heat the oven to 180C fan and butter 3 non-stick baking trays. Unwrap the cling film from the chilled log and use a large knife to slice rounds the thickness of a £1 coin. Lay the cookies on the trays and bake for about 5-6 mins. Cool on wire racks. THEY WON’T LAST LONG, YOU HAVE A SPARE IN THE FREEZER.


Wishing you all a Merry Christmas,

Mr Greedy

 



 

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