Category: Cooking

THAI GRILLED SALMON WITH WATERCRESS RAITA

100g watercress, roughly chopped

18 fresh mint leaves

generous pinch of salt

2 large cloves of garlic, crushed

2 green chillies, cut in half and deseeded

3tbsp. fresh lime juice

1tbsp. caster sugar

1tbsp peeled and chopped root ginger

1tbsp fish sauce

4 x 175g salmon fillets

lime wedges to serve

For the raita.

200ml Greek yoghurt

100g watercress, finely chopped

1 clove of garlic, finely chopped

salt and fresh black pepper

Place the watercress, mint, salt, garlic and chillies in a food processor and whiz until finely chopped. Add the lime juice, caster sugar, ginger and fish sauce, then process to make a paste. Evenly coat each salmon fillet with the paste, cover with cling film and leave in the fridge for at least 20-30 minutes. Meanwhile, mix together the raita ingredients, season and chill. Cook the salmon on a hot griddle, or a heavy based pan for about 4-5 minutes on each side. Serve topped with a dollop of raita and with lime wedges. Serve with boiled tender stem broccoli and TILDA LEMON microwave BASMATI RICE

 

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Potato Salad with Chorizo and Capers

850g new potatoes, cut into bite sized chunks

1 med red onion, thinly sliced

juice of half a lemon

3 tbsp. red wine vinegar

2 tsp smoked paprika

small pkt. [30g] flat leaf parsley, chopped

3 tbsp. garlic olive oil

250g cooking chorizo, sliced

1 tbsp. capers

Boil the potatoes in a pan until just tender, drain. While the potatoes are cooking, combine the onion and lemon juice in a bowl and set aside for 10 mins, drain. Stir fry the chorizo until golden and crisp. Transfer the potatoes and onions to a serving bowl. Add the vinegar, paprika, parsley and oil, season well with salt and fresh black pepper. Add the chorizo and capers, stir gently to combine. Sprinkle the parsley over the top to serve. Serve as a side dish to your BBQ.

 

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Leek Linguine

400g linguine

2 sprigs of fresh thyme

2 med leeks, quartered and sliced thinly

2 large garlic cloves, crushed

150g frozen peas

50g grated Parmesan cheese

150ml single cream

2 tbsp. flat leafed parsley chopped

Bring a large pan of water to the boil. Cook the linguine and thyme for 5 minutes, before adding the leeks and garlic. Simmer for a further 5 minutes then add the peas. Cook for a further 2 minutes, or until al dente. Remove from the heat, drain and return to the pan. Discard the thyme sprigs. Stir through the parmesan and cream. Serve in bowls and scatter over the parsley and add a little fresh ground black pepper. Serve with buttered fresh French sticks.

 

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Apple and Cheddar Cake with Maple Cream

3/4 cup Self Raising flour

1/2 cup yellow cornmeal

1 – 11/2 tsp. baking powder

1/4 tsp. salt

115g butter, softened

3/4 cup sugar

2 large eggs, beaten [beat separately]

6 tbsp. milk

1 cup grated cheddar cheese [use a good mature make]

1 large tart apple, such as Granny Smith, peeled, cored, and cut into 1/4 inch dice

A good-sized tub of double cream

Maple syrup

Preheat oven to 180C. Butter a 23cm spring form tin. Combine the flour, cornmeal, baking powder and salt in a medium bowl.

Combine the butter and sugar in an electric mixing bowl and cream together on high speed for about 3 minutes until fluffy. Scrape down the sides as necessary. Turn mixer to medium speed and add the eggs one at a time. Scrape down as necessary. Turn the mixer down to low and add half of the flour mixture. Stir in the milk. Stir in the remaining flour mixture until just combined. Stir in the cheddar cheese and apple.

Scrape the mixture into the tin, smooth the top. Bake until the top is golden brown, and a skewer inserted into the centre comes out clean – about 35 or 40 minutes. Leave to cool, remove from tin and cool completely on a wire rack.

Whip the double cream until thickened. Add a good tbsp or two of maple syrup to the cream. Whip to combine and serve with the cake. YUMMY!

 

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Apple and Marzipan Torte

butter for greasing

2 large eggs

125g caster sugar

4 Cox apples [roughly 400g] Peeled, cored and cut into small pieces

100g marzipan, cut into small pieces

200g plain flour

1tsp. baking powder

To serve, extra thick double cream and a soft berry fruit.

Preheat the oven to 170C. Grease and line the base of a 20cm spring form tin. Beat the eggs and sugar with an electric whisk/ mixer on high, until light and fluffy, about 5 minutes. Stir in most of the apple chunks and the marzipan, then sift the flour and baking powder over it. Gently fold into the mixture, then pour into the tin. Scatter the remaining apple chunks on the top. Bake in the oven for about 50 – 55 minutes until golden and a skewer comes out clean. Leave to cool, carefully remove from the tin and remove paper.

Serve with the cream and a soft fruit of your choice.

 

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Mushroom, Leek and Stilton Tart

1 sheet frozen ready rolled puff pastry, defrosted

2 tbsp. whole grain mustard

1 leek [good size] thinly sliced

200g chestnut mushrooms, sliced

1 tbsp. olive oil

2 heaped tbsp. chopped flat leaf parsley

1 tbsp. milk

100g Stilton, broken into small pieces

Heat oven to 180C. Unroll pastry and place on a baking tray to suit. Score a 1cm border in from the edges, prick inside the score lines with a fork and spread a thin layer of mustard within the border. Fry the leek and mushrooms in the oil for about 2 – 3 minutes. Season, add the parsley and spread the mixture over the mustard. Brush the border with milk. Cook for 10 – 12 minutes, remove from oven, dot over the Stilton and cook for a further 10 minutes. Serve with buttered baby new potatoes and green round beans.

 

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Mushroom Soup

25g butter

1 med/large onion, peeled and finely chopped

250g flat or chestnut mushrooms chopped

25g flour

300ml milk [full fat]

salt

fresh ground black pepper

600ml hot chicken stock [use 2 oxos]

4 tbsp. double cream

A few button mushrooms, thinly sliced, to garnish

Melt the butter in a large/med saucepan over a med heat [don’t burn the butter]. Stir in the onion and cook until softened. Stir in the flour, mix well. Gradually blend in the milk. Season with the salt and pepper. Cook for about 2/3 mins. Stir in the hot stock and mix well. Puree in a blender, food proces-sor or with a hand-held blender. Return to the saucepan, adjust seasoning add the cream and re-heat. Pour into serving bowls, garnish with the sliced mushrooms. Serve with fresh crusty bread. Take care when blending, the liquid will be hot!!.

Broccoli and Stilton Soup

350g broccoli florets and stalks cut into small pieces

500ml hot vegetable stock [use 2 oxos]

25g butter

4 spring onions, finely sliced

50/60 g Stilton crumbled, or to taste

100 ml double cream

salt

fresh black pepper

pinch nutmeg

Place the broccoli in a microwave bowl, cover and cook until just tender. Heat the butter in a saucepan and fry the spring onions for about 1 min. Transfer the broccoli and stock to the spring onions saucepan and mix well. Pour into a food processor, add the cream, stilton and blend until smooth, or use a blender or hand-held blender. Return to the sauce-pan and bring gently to a simmer. Season to taste with the salt and black pepper and add a good pinch of nutmeg. Serve with fresh crusty bread. Take care when blending, the liquid will be hot!!

 

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Leftover Turkey Jambalaya

4 tsp garlic olive oil
1 onion, chopped
1 red and green pepper, de-seeded and chopped
4 sticks of celery, chopped
4 large cloves of garlic, crushed and chopped
4 spicy sausages or chorizo, cut into chunks
450g leftover Christmas meats [turkey, ham, pork] cut into chunks
2 large red chillies, de-seeded and finely chopped
500 long grain rice
2 tbsp. turmeric
2 tbsp. Cajun spices
1 tsp Tabasco
2 pints chicken stock [use two oxo cubes]
3 med tomatoes, chopped
4 tbsp. frozen peas
450g prawns
sea salt and fresh black pepper

Heat the oil in a large pan or a deep Wok. Fry the
onions, peppers, celery, garlic and sausage for about
10 minutes.
Add the cooked meats, chillies, rice, spices and Tabasco,
stirring well so the rice is well mixed in. Pour
in the stock and bring to the boil. Then add the tomatoes,
peas and prawns. Reduce the heat to simmer
for about 30-40 minutes, stirring occasionally. Taste
for seasoning, adding salt, pepper and more spices if
required. Serve, enjoy with a good chunk of fresh
bread and a cool glass of wine

 

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Italian Christmas Cookies

1 cup butter, softened

2 cups sugar

3 large eggs

1 carton [ 15 ounces ] ricotta cheese

2 teaspoons of vanilla extract

4 cups of plain flour

1 tsp salt

1 tsp baking powder

Frosting

1/4 cup butter, softened

3 to 4 cups icing sugar

1/2 teaspoon vanilla extract

3 to 4 tbsp. milk

coloured sugar [optional golden caster sugar]

Cream butter and sugar in a large bowl. Add eggs, one at a time, beating well after each addition. Beat in the ricotta and vanilla. Combine flour with the salt and baking soda. Gradually add to creamed mixture. Heat oven to 180C. Drop rounded tea-spoons of mixture onto prepared baking sheets, 2 inches apart. Bake for 10 – 12 mins until lightly brown. Remove to wire racks to cool.

Topping. In a large bowl, cream butter, icing sugar, vanilla and enough milk to reach spreading con-sistency. Frost cooled cookies and sprinkle with sugar. Store in a cool place. Makes quite a few cookies.

 

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Christmas Cookies

Italian Lemon Cookies

1cup butter, softened

½ cup sugar

3 eggs separated

2 tsp grated lemon peel

2½ cups of plain flour

coloured sugar [optional golden caster sugar]

In a large bowl, cream the butter and sugar until light and fluffy. Beat in the egg yolks and lemon peel. Gradually beat in the flour. Refrigerate, cov-ered, for 1 hour or until firm enough to shape. Pre-heat oven 180C. Shape [roll] level tablespoons of dough into 6 inch ropes. Shape each rope into as ‘S’, an then coil each end until it touches the centre. [this will make an ‘8’ shape]. Place 2 inch apart on ungreased baking sheets [non stick]. Whisk egg whites, brush over cookies. Sprinkle with the sugar. Bake for 12-14 mins until bottoms are brown. Cool on wire racks. Should make about 36 cookies

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