Category: Cooking

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Veggie Bolognese (V)

2 tbsp extra virgin olive oil

2 onions, finely chopped

400g can chickpeas, drained, rinsed and roughly chopped

15g dried sliced porcini mushrooms

300g coarsely grated pumpkin or squash

200g coarsely grated courgette

1 tbsp chopped oregano leaves

2 large garlic cloves, crushed

680ml tomato passata

400g can cherry tomatoes, [or fresh sliced in half]

1tbsp balsamic vinegar

400g dried wholemeal pasta

basil leaves and finely grated parmesan or vegetarian alternative, to serve

Heat a large deep sided pan over a medium heat. Add the oil, onion and chickpeas and cook for about 10 mins, stirring occasionally, until the mixture is a deep golden colour. While the chickpeas are cooking put the porcini in a med bowl and cover with 250ml of boiling water. Leave to soak for 15 mins or until softened. While the mushrooms are soaking, add the pumpkin, courgette, oregano and garlic to the pan and cook, stirring, for 5 mins. Drain the mushrooms, reserving the soaking liquid, finely chop and add to the pan. Add the reserved liquid, passata and tomatoes. Leave to simmer for 10 mins or until the mixture has thickened. Add the vinegar and some seasoning and stir to combine. While the sauce is simmering cook the pasta as per packet instructions until al dente. Drain well and serve on warm plates. Top with the sauce and sprinkle with the basil and parmesan.

 

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Mango Muffins

300g plain flour

1 tsp baking powder

1 tsp bicarb- of soda

100g caster sugar

1 medium ripe mango

150ml bottle Benecol Fruit & Dairy Smoothie

1 egg

3fl oz vegetable oil

Heat oven to 180C. Line a muffin tin with 12 paper muffin cases. Sieve the flour, baking powder and bi-carb into a bowl and stir in the sugar. Halve the mango, remove the stone and peel. Mash one half with a fork, then chop the other half into small cubes. Mix the Benecol Fruit and Dairy Smoothie, egg and oil, then pour into the mix and stir well. Stir in the mashed mango, then fold in the chopped mango. Spoon between the muffin cases and bake for about 20 mins until well risen and golden

 

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Chicken, Red Pepper & Almond Tray Bake

500g boneless chicken thighs

3 medium red onions, cut into thick wedges

500g small baby new potatoes, cut into thick slices

2 red peppers, deseeded and cut into slices

2 cloves of garlic, finely chopped

1 tsp each ground cumin, smoked paprika and fennel (seeds slightly crushed)

3 tbsp olive oil

zest and juice 1 lemon

50g whole blanched almonds, roughly chopped

170g tub of Greek yogurt to serve

Small handful of coriander, chopped, to serve

Heat oven to 180C. Place the chicken, onions, potatoes and peppers in a large bowl and ground salt and fresh black pepper. In another bowl, mix the garlic, spices, oil and lemon zest and juice. Mix and pour over everything, mix well and spread the mixture between two baking trays. Roast for about 40 mins, turning the chicken until cooked through. Add the almonds for the final 8 mins of cooking. Serve on plates with a Greek style salad and a dollop of Greek yogurt. and a scatter of the chopped coriander. Use fresh crusty bread to mop up any juices.

 

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Cheese, Ham & Pea Risotto

1tbsp olive oil

1 onion chopped

2 cloves of garlic, finely chopped

300g risotto rice

1.25 litres chicken or veg stock [2 cubes]

150g frozen peas

180g gammon ham, diced and precooked

2 tsp English mustard

3 tbsp mascarpone

100g mature cheddar, grated, plus extra to serve

Heat oil in a large pan and cook the onion for about 5 mins until softened. Stir in the garlic and risotto rice and cook for about 30secs to 1min. Pour in the stock and bring to the boil, then cover and cook on a medium heat for about 15 mins, stirring every so often. The rice should be almost done. Add the peas, gammon and cheeses to the pan and cook for about 5 – 10 mins until the rice is just right and the cheeses melted, serve with a little extra cheese if you like it.

 

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Hot Smoked Mackerel Jackets

4 medium baking potatoes

2-3 tbsp horseradish sauce (or to taste)

100ml warm whole milk

1 bunch spring onions, thinly sliced at an angle

4 smoked mackerel fillets, skinned and flaked

Cook the potatoes in the microwave until softened turning halfway through. LEAVE TO REST THEY WILL BE HOT. Half the potatoes lengthways and, using a spoon, scoop out the flesh into a bowl, leaving a shell of potato around the skin. Heat the grill to high. Mash the potato with the horseradish sauce and the milk until smooth and creamy, then fold in the spring onions and mackerel. Season, then spoon the mash back into the potato skins. Place on a baking tray and grill for 5 mins until the mash is heated through and golden on top.

 

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Chicken and Rice One-Pot

4 chicken breasts, skin on

50g chorizo sausage. skinned and cut into chunks

1 large onion, roughly chopped

200g basmati rice, washed

500ml chicken stock (cube)

400g tin kidney beans in water, drained and rinsed

few thyme sprigs or 1/2 tsp dried thyme

handful of pitted green olives

Heat a deep frying pan, then fry the chicken breasts, skin side down, for about 8 mins turning half way through until golden. Pour off excess fat. Tip in the chorizo and fry for about a minute until it releases its oils. Remove the chicken and chorizo, then fry the onion in the remaining oil for 3 mins until softened. Tip in the rice, stir together with the onion, then return the chicken and chorizo to the pan. Pour in the chicken stock, add the remaining ingredients and season to taste. Cover and cook on a medium heat for about 10 mins, until the chicken is cooked and the rice is fluffy.

 

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Speedy Moroccan Meatballs

1 tbsp olive oil

350g pack ready made beef meatballs (approx 16)

1 large onion, sliced

100g dried apricots, halved

1 small cinnamon stick

400g tin chopped tomatoes

3 large garlic, finely chopped

25g toasted flaked almonds

handful coriander, roughly chopped

Heat oil in a large deep frying pan, then fry the meatballs for about 10 minutes, turning occasionally until cooked through. Scoop out of the pan and set aside, then cook the onions and garlic for about 5 mins, until softened. Add the apricots, cinnamon stick, tomatoes and half a can of water to the pan, then bring to the boil and simmer for about 10 mins. Remove the cinnamon stick. Return the meatballs to the pan and coat well with the tomato sauce. Serve sprinkled with the almonds and coriander, cooked couscous and crusty bread to mop up the juices.

 

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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.

 

 

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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

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