Category: Mr Greedy’s Kitchen

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Rosemary Chicken with Tomato Sauce

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1 tbsp olive oil

8 boneless, skinless chicken thighs

1 rosemary sprig, leaves finely chopped

1 red onion, finely sliced

3 large cloves of garlic, sliced

3 anchovy fillets, chopped

400g can chopped tomatoes

1 tbsp capers, drained

75ml red wine

Heat half the oil in a large pan, then brown the chicken all over. Add half the chopped rosemary, stir to coat, then set aside on a plate. In the same pan, heat the rest of the oil and gently cook the onions for about 5 mins until soft. Add the garlic, anchovies, and remaining rosemary, then fry for a few mins more until fragrant. Pour in the tomatoes and capers with the wine. Bring to the boil and add the chicken pieces to the pan. Season with S & P. Cover, then cook for about 20 mins until the chicken is cooked through. Season again if needed. Serve with a crisp green salad and crusty bread.

 

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Cheese, Ham & Olive Loaf

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150 ml dry white wine

4 large eggs

150ml olive oil

250g self-raising flour

140g Gruyere cheese grated.

200g thick sliced ham, cubed.

140g good quality pitted green olives, halved if required.

140g good quality pitted black olives, halved if required.

Heat oven to 170C fan. Butter a 900g loaf tin and line with baking parchment. In a bowl beat the wine with the eggs until frothy. Add the oil and sift in the

flour, mixing until smooth. Stir in remaining ingredients to combine. Season with S & P. Pour into the prepared tin, smoothing the surface with the back of a spoon. Bake in the oven for about 50 – 60 mins until golden brown and firm to touch. Cool on a wire rack before cutting into chunky slices. Serve with a good spoonful of onion chutney or a bowl of homemade soup.

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Blue Cheese Pasta (V)

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400g penne pasta

25g butter

1 onion, thinly sliced

2 garlic cloves, crushed

1 tbsp fresh chopped sage, or 1 tsp dried

100g stilton cubed

handful of walnuts, chopped

Boil the pasta according to pack instructions. In a saucepan, melt the butter, then gently fry the onion until golden. Add the garlic and sage, fry for a further 2 mins, then remove the pan from the heat. Drain the pasta and reserve some cooking water. Stir through the onion, garlic, stilton and 2 tbsp cooking water, then sprinkle with toasted walnuts and serve.

 

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Fruit & Nut Squares with Chocolate Dip

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200g porridge oats

25g desiccated coconut

140g butter

50g light muscovado sugar

5 tbsp golden syrup

175g mixed nuts, pistachio, unsalted cashews, chunkily chopped

50g dried cranberries or cherries

100g bar milk or dark chocolate

Heat the oven to 180C fan. Butter an 18 x 28 cm cake tin and line base with baking parchment. Mix the oats and coconut together in a large bowl. Melt the butter in a pan over a med heat with the sugar and syrup. Give it an occasional stir until the sugar has dissolved and the butter has melted. Take the

pan off the heat and stir in the oat mix, nuts and dried fruit. Leave to get cold. Cut or break two thirds of the chocolate into chunks and stir into the oat mix. Tip and spread the mixture into the tin. Bake for 25 – 30 mins until pale and golden. When completely cold, melt the remaining chocolate, drizzle over the top and cut into bars

 

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Ham Mac & Cheese

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300g dried macaroni

40g butter

40g plain flour

500ml whole milk

2 med leeks thinly sliced

1/2 tsp mustard powder

250g mixed cheeses [blue cheese, good cheddar, Caerphilly]

1/2 tsp grated nutmeg

150g ham, cut into smallish pieces

100g mozzarella, chopped

75g breadcrumbs

25g grated Parmesan

Cook the macaroni in a large saucepan according to packet instructions. Cook the leeks in a frying pan in a little butter until softened set aside. In a separate saucepan, heat the butter until melted, then whisk in the flour until smooth and cook for about 2 mins, or until pale golden brown. Whisk in the milk a little at a time, waiting until the mixture has thickened after each addition before adding any more and whisking continually. After all the milk has been added to the mixture you should have a smooth sauce. Add all the cheeses to the sauce and heat gently until it has all melted. Season to taste with salt and fresh black pepper, mustard powder and nutmeg. Drain the cooked pasta and tip back into the pan and tip the sauce mixture in with the pasta. Add the leeks and ham and stir into the pasta to combine. Transfer to a large oven proof dish and top with the chopped mozzarella, breadcrumbs and the Parmesan. Place under a hot grill until the topping is golden brown and bubbling

 

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Spiced Turkey Noodles

250g medium egg noodles

1 tbsp soy sauce

2 limes juiced

2 tsp brown sugar

2 tbsp vegetable oil

2 garlic cloves thinly sliced

1 red chilli thinly sliced

500g cooked turkey, sliced

2 spring onions, thinly sliced on a diagonal

100g beansprouts

30g salted peanuts [or any other nuts you have left over]

chopped coriander and lime wedges to serve

Cook the noodles according to pack instructions, then rinse in cold water, set aside. Mix the soy, lime juice and sugar together.

Heat the oil in a large frying pan or wok and add the garlic, chilli, turkey and spring onions. Fry for about 2 mins, then tip in the noodles and the beansprouts and fry for about 1 – 2 mins more. Pour the sauce into the pan and toss everything together well, working quickly to coat all the vegetables and noodles. Once everything is heated through well, season, and sprinkle with the coriander and the nuts, serve with lime wedges.

 

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Sticky Sausage Baps with Beer Braised Onions

12 pork sausages

3 tbsp runny honey

2 tbsp Dijon mustard

2 tbsp soy sauce

6 white floury baps, lightly toasted

Onions: – 25g butter

1tbsp olive oil

3 large onions, halved and finely slice

200 ml dark ale [ not bitter ]

1tbsp soft dark brown sugar

To serve – American mustard, ketchup, chilli sauce and brown sauce

To make the onions, heat the butter and oil in a frying pan over a low heat. Fry the onions for about 20 mins until soft. Stir in the ale and sugar, then cook for another 25 – 30 mins until it has evaporated and the onions have turned golden and caramelised. Fry the sausages in a large frying pan until golden all over and cooked through. In a bowl, mix the honey, mustard and soy, and drizzle over the sausages. Pile the sausages into the baps with some of the onions and your favourite sauce. These are ‘ YUMMY ‘ I don’t think you will have made enough !!!

 

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Spiced Toffee Apple Traybake

250g plain flour

1 1/2 tsp bicarbonate soda

2 tsp ground ginger

1 tsp mixed spice

200g golden caster sugar

75g soft light brown sugar

2 large eggs

150ml vegetable oil

350g Bramley apple sauce

toffee sauce to serve

Apple topping

25g butter, plus extra for the tin

2 tbsp soft light brown sugar

2 eating apples, peeled and cut into thin wedges

To make the apple topping, heat the butter in a pan and stir in the brown sugar until melted, then add the apples and toss until coated. Set aside and leave to cool. Heat the oven to 180C. Butter and line the base of a deep 22-23cm square cake tin. Mix the flour

bicarb, ginger and mixed spice in a bowl. Put the sugars, eggs, oil and apple sauce in a separate bowl, and whisk until combined. Gradually add the dry ingredients, beating until combined. Spoon the mixture into the prepared tin. Arrange the apple pieces on the top and drizzle over the sauce from the pan. Bake for 40 – 45 mins. Keeping an eye on it and cover the cake with foil for the last 5 – 10 minutes if it’s browning too much. Cool the cake for about 10 mins then turn out. Serve warm or at room temperature. Drizzle with toffee sauce.

 

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Bonfire Banoffee Pie with Sparklers

300g ginger nut biscuits

100g butter, melted

5 ripe bananas, peeled, slice lengthways, then in half

1 x 397g tin caramel, such as Carnation

3 x 200g bags of marshmallows

Cake sparklers, optional

Line the base of a 21cm loose bottomed tart tin [31/2 cm deep] with non stick baking paper. Blitz the biscuits in a food processor until they reach a fine crumb, mix with the butter and spoon into the tin. Use a spoon and a flat bottomed glass and press the crumbs onto the base and around the sides of the tin. Chill in the fridge for about 30 mins. Lay the bananas on the base in an even layer, cut them to fit evenly. Spoon the caramel into a bowl, scrape it out, don’t waste any. stir well until smooth, then pour evenly over the bananas, use it all up, the higher the better. Chill for 30 mins. Preheat the grill. Arrange the marshmallows on top, starting with an even layer all over, then pile 2 – 3 high in the centre, [ check how much room you have under your grill first ] Grill for about 15 sec, or until gooey and brown on top. Decorate with cake sparklers, if you like *

* Follow the safety instructions on the packet. and keep away from any part of the body children and flammable materials

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Marmalade & Whisky Bread & Butter Pudding

Instead of white bread, use any leftover fruit bread or croissants

8 slices day old crusty white bread crusts removed

50g very soft butter

4 tbsp Seville orange marmalade plus 4 tsp

300ml full fat milk

284ml pot of double cream

3 large eggs

seeds of 1 vanilla pod or 1/2 tsp vanilla extract

4 tbsp golden caster sugar

1 tbsp whisky (plus a little for the cook)

Icing sugar, for dusting

Butter each piece of bread on both sides, then spread 4 with 1 tbsp marmalade each. Pop the remaining

bread on top to make 4 marmalade sandwiches. Cut into triangles and nestle in rows in a large baking tray. Heat oven to 140C fan. Beat the eggs, milk, cream, vanilla, sugar and whisky together, then pour over the bread. Leave to soak for about 30 mins. Dot the remaining marmalade all over the top of the pudding and dust with icing sugar. Bake for 45 mins – 1 hr until puffy and starting to caramelise where the bread breaks out of the custard. Serve hot or cold with ice cream

 

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White Fish with Spicey Beans and Chorizo

1tbsp olive oil

1 large onion, chopped

small rosemary sprig, leaves chopped

25g chorizo or other spicy sausage chopped

2 large cloves of garlic, finely chopped

700g jar or carton passata (thick tomato liquid)

410g can cannellini beans in water, drained

200g shredded green cabbage

pinch sugar

4 skinless chunky fillets haddock or cod

Heat the oil in a large frying pan, then soften the onion for about 5 mins. Add the rosemary, chorizo and garlic, then fry for 2 mins more until the chorizo is starting to crisp. Tip in the passata, beans, cabbage and sugar, season, then simmer for about 5 mins. Pat the fish dry to remove any water and add to the pan, leaving the tops of the fillets peeking out of the sauce, Cover with a lid and leave to cook for about 3 -5 mins until the fish flakes easily. Delicious served with fresh crusty bread

 

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