Coriander Cod with Carrot Pilaff


 

Coriander Cod with Carrot Pilaff

2 tbsp olive oil

4 skinless cod fillets, about 175g each

2 tbsp chopped fresh coriander

zest and juice of one lemon

1 onion, chopped

2 tsp cumin seeds

2 large carrots, grated

200g basmati rice

600ml vegetable stock [OXO cube, use two for stronger flavour]

Heat the grill pan to high, then line with double thickness foil and curl up the edges to catch the juices. Brush lightly with oil and put the cod on top. Sprinkle over the coriander, lemon zest and juice and drizzle with a little more oil. Season with salt and ground fresh pepper, grill for about 10-12 minutes until the fish flakes easily. Heat the remaining oil in a pan. Add the onions and cumin and fry for a few minutes. Add the carrots and stir well, then stir in the rice until glistening. Add the stock and bring to the boil. Cover and cook gently for about 10 mins until the rice is tender and the stock absorbed. Spoon the rice onto warm plates, top with the cod and pour over the pan juices.

 



 

Butternut Squash and Ginger Teabread

 

 

 

 


Butternut Squash and Ginger Teabread

175g butter, melted

140g clear honey

1 large egg, beaten

250g raw squash, coarsely grated [prepared weight]

100 light muscovado sugar

350g SR flour

1 tbsp ground ginger

2 tbsp demerara sugar

Pre-heat oven 160 fan. Butter and line a 1.5 kg loaf tin with baking paper. In a large bowl mix the butter, honey and egg together, stir in the squash. Mix in the sugar, flour and ginger. Pour into the pre-pared tin and sprinkle the top with the demerara sugar. Bake for about 50-60 minutes, until risen and golden brown. Leave in the tin for about 5 minutes, turn out to cool on a wire rack. Serve thickly sliced and buttered.

 



 

Parsnip, Parmesan and Sage Bread


Parsnip, Parmesan and Sage Bread

(bread without yeast)

 

175g grated parsnips [prepared weight]

50g parmesan cheese, cut into 5 mm cubes [Parmigiano Reggiano]

1 rounded tbsp chopped fresh sage

225g SRF flour

11/2 level tsp salt

2 large eggs, lightly beaten

1 tbsp milk

For the topping

25g parmesan shavings [same cheese]

a few whole sage leaves

a little extra flour for dusting

1 tsp olive oil

In a large bowl sift the flour and add salt. Mix together. Add the grated parsnip and toss in the flour to coat. Add the cubed parmesan cheese and chopped sage. Mix together. Add the milk to the beaten egg. Add this to the mixture a little at a time and mix together with a fork. You should end up with a rough, loose sticky dough. Transfer to a floured work surface and gently form a 15 cm round. Make a cross on the top with the back edge of a knife. Scatter the shavings over the top and dust the top with a little flour. Spoon the olive oil on to a small plate, dip each sage leaf into the oil and scatter over the top of the bread. Transfer to a well-oiled baking tray.

Bake in a pre-heated oven 180C fan centre shelf for about 45-50 mins until the crust is golden.

Serve as a snack with a crisp apple, celery and a soft creamy cheese.

 



 

Roasted Root Vegetables with Pitta


Roasted Root Vegetables with Pitta

(Ideal for vegetarians)

2 med sweet potatoes, peeled and cut into thick wedges

15 baby carrots, washed and left whole

2 med red onions, cut into wedges

4 tbsp olive oil

2 courgettes, cut into thick slices, diagonally

2 sprigs of rosemary

1 tsp honey

2 tbsp balsamic vinegar

1tsp chilli flakes

300g crumbled goats cheese

warm pitta bread to serve

Preheat oven 180C fan. Place the sweet potatoes, carrots and onion in a roasted tray and drizzle with oil. Roast for 20 mins. Add the courgettes and rosemary. Mix together vinegar, honey and chilli. Pour over veg and mix well. Roast for a further 15 min. Mix during cooking. Season with salt and freshly ground pepper and scatter with the crumbled goats cheese. Mix well and serve with the pitta breads.

 



 

Sorrento Chicken


Sorrento Chicken

3tbsp olive oil

2 onions sliced

125g pancetta or streaky bacon, sliced

1 large clove of garlic, crushed and chopped

8 chicken thighs, boned and skin on

2 tbsp plain flour, seasoned

1tsp smoked paprika

300ml chicken stock, [OXO]

400g can cannellini beans, rinsed and drained

400g can chopped tomatoes

1 sprig of thyme, leaves only, finely chopped

Heat 2 tbsp oil in a large frying pan. Add the onions and pancetta and fry for about 7 mins until golden in colour. Add the garlic for the final min of cooking. Remove everything and set aside. Toss the chicken in the flour, use a freezer bag to toss the chicken and flour together. Heat the remaining oil in the pan, add the paprika and chicken, and fry over a medium heat until evenly browned. return the onions, pancetta, and garlic to the pan. Add the stock, beans, toma-toes, thyme, and season well. Stir to combine. Bring to the boil, cover, and simmer for about 25 mins un-til the chicken is tender Stir so it does not stick. Re-move the lid and simmer for a further 5 – 10 mins to thicken the sauce.

Serve with fresh crusty garlic bread and green vegetables.

 



 

Clementine Pork Steaks



Clementine Pork Steaks

2 tbsp sunflower oil

4 lean pork steaks, about 100/110g each

250g small button mushrooms, sliced in half.

2 tsp paprika or smoked paprika.

2 tbsp redcurrant jelly

50ml clementine juice [from about 2 clementines]

1 tbsp red wine vinegar

Heat 1 tbsp of the oil in a frying pan, add the pork steaks and fry quickly until browned on both sides, [the steaks will be under done at this point]. Remove from the pan and set aside, add the remaining oil, then fry the mushrooms until softened. Return the pork to the pan, sprinkle in the paprika and stir in the redcurrant jelly, clementine juice and the red wine vinegar. Bring to the boil, stirring to dissolve the jelly. Simmer for about 5 – 10 mins turning the pork halfway through until the meat and mushrooms are tender. Serve with boiled new potatoes and tender stem broccoli.

 



 

Cherry Bakewell Sponge Pudding


Cherry Bakewell Sponge Pudding

6 tbsp cherry jam

200g butter, softened

220g golden caster sugar

3 large eggs

50g SR flour

140g ground almonds

1 tsp almond extract

50g flaked almonds

icing sugar for dusting

Heat oven to 160C fan. Drain the cherries. Add the syrup from the cherries and the jam to a saucepan. Boil for about 10 mins until the liquid has reduced by half and is thick and syrupy, then stir in the cherries. Pour into a baking dish [roughly 18 x 25 cm], then set aside. Using an electric mixer, mix the butter and sugar together until light and fluffy, add the eggs one at a time, then add the flour, ground almonds, almond extract and a pinch of salt. Mix until well combined. Dollop the mixture over the cherries and spread to form a smooth layer, trying not to disturb the fruit below. Scatter the flaked almonds over the top, then bake for about 45 mins or until a skewer inserted into the sponge comes out clean. Leave to cool for about 5 mins, then dust with icing sugar.

Serve with ready-made Madagascar Vanilla custard or thick double cream.

 



 

Chinese Lemon Marmalade Chicken


Chinese Lemon Marmalade Chicken

200g lemon marmalade

2 large cloves garlic, crushed

1 tbsp grated ginger

1 tsp soy sauce

1 tsp sunflower oil or ground nut oil

1 lemon, zested and juiced

8 chicken thighs, skin on and bone in

3 spring onions, sliced on the diagonal

Heat oven to 180C fan. Mix the marmalade with the garlic, ginger, soy sauce and oil and half of the lemon juice. Put the chicken on a foil lined baking tray and spoon over half the mixture. Roast for 15 mins. Baste the chicken with the marmalade mixture from the bottom of the tray, then spoon over the rest of the mixture and cook for a further 10 mins. Baste again, then roast for a final 10 mins until the chicken is cooked through and golden. Squeeze over the remaining lemon juice, and sprinkle over the zest and spring onions.

Serve with rice and stir fried tender stem broccoli or Bok Choy

 



 

Cheeseboard Muffins


Cheeseboard Muffins


250g SR flour

1/2 tsp mustard powder

1/2 tsp salt

1 large egg, beaten

250ml whole milk

50g unsalted butter, melted. Extra to serve

75g medium hard cheddar cheese, grated

50g blue cheese [ stilton or gorgonzola ] crumbled

3 sage leaves chopped

Preheat oven 180C Fan. Line a 12 hole muffin tin with paper cases. In a large bowl, combine the flour, mustard powder, salt and some fresh ground black pepper. In a jug, mix the egg, milk and the melted butter. Stir in the two cheeses. Make a well in the centre of the flour mix and pour in the milk mixture. add the chopped sage and mix until almost all fully combined. Be careful not to overmix. Spoon the muffin mixture into the paper cases, bake for about 18-20 minutes, until risen, golden and springy to touch. Transfer to a wire rack to cool a little. Serve warm or at room temperature with extra butter.

We all make a turkey curry, why not try an alternative. Use the turkey to make a take on a chilli-con – carne Using a packet of schwartz chilli- con- carne mix. Make as per packet instructions but use turkey instead of minced beef, add a chopped med onion and chopped mushrooms during cooking Serve with rice and pitta breads.

 



 

Turkey and Ham Mac ‘n’ Cheese with Onion Marmalade


Turkey and Ham Mac ‘n’ Cheese with Onion Marmalade


375g macaroni

75g unsalted butter

75g plain flour

1 tsp mustard powder

900 – 950ml whole milk

350g extra mature cheddar cheese, grated

350 – 375g cooked turkey and ham [or all turkey] cubed or shredded

100g onion marmalade

Preheat oven 180C Fan. In a large pan cook macaroni as per packet instructions, until al dente. Drain then return to pan. In another pan melt the butter over a med heat add the flour and mustard powder, season and cook for about 2 minutes, stirring. Pour in the milk, a little at a time, stirring until smooth before adding more. You should end up with a smooth, creamy sauce and may not need any more milk. Stir 2/3 of the cheese into the sauce, until melted. Pour into the pan with the macaroni, add the meat and mix until the pasta is coated. Tip into a large, deep dish and spread out evenly. Dot with the onion marmalade, then scatter over the remaining cheese. Bake for about 35 – 40 mins, until bubbling and golden on top.

Use other cheeses in the recipe or a mixture. Coarsely grate or slice as needed.

 



 

1 4 5 6 7 8 16