Category: Mr Greedy’s Kitchen

cooking recipes

Pasta Shells with Tuna and Pears

Pasta Shells with Tuna and Pears

350g pasta shells

50g butter

125g frozen peas

med onion chopped

2 egg yolks, beaten

300ml double cream

226g can tuna in oil, flake larger pieces

salt and fresh black pepper

2 tsp fresh thyme

fresh mixed herbs to garnish

Cook pasta as per instructions for about 7 – 10 mins. Drain. Melt butter in a separate pan and fry peas and onion until tender, about 5 mins. [DON’T BURN THE BUTTER ] Stir in the drained pasta, mix in the beaten egg yolks, cream and tuna, add the seasoning and thyme. Heat gently for 5 – 10 mins until sauce thickens, Serve garnished with fresh herbs. Serve with fresh garlic bread.

 

 

Eggs Benedict

2 large or beef tomatoes, sliced horizontally

1tsp white wine vinegar

4 large eggs

2 seeded bagels, sliced in half

4 good slices of good quality roast ham

4 heaped tbsp. hollandaise sauce

50g rocket

Heat the grill to high, season the cut sides of the tomatoes and grill for 3 – 4 mins. keep warm. To poach the eggs, bring a deep pan of water to the boil, add the vinegar. Crack one egg, carefully into a ramekin or teacup, don’t break the yoke. Turn the heat down a little, swirl the water to create a whirlpool and gently pour the egg into the centre of the whirlpool to create a round shape. cook for 2 – 3 mins then remove with a slotted spoon to a warm plate. Repeat with the remaining eggs. Meanwhile, toast the bagels and top each with a slice of ham. When all the eggs are done, add a tomato to each bagel, a poached egg and a spoonful of hollandaise sauce. serve with a handful of rocket on top.

NOTE; If you have an egg poaching pan use that instead, but it’s not the same rustic look.

 

 

Wild Mushroom Tartlets

Wild Mushroom Tartlets

375g block of all butter puff pastry

flour for dusting

25g butter

300g mixed wild mushrooms or just one type, cleaned and sliced

25g parmesan, finely grated

small handful of parsley leaves, chopped

2 med garlic cloves, finely chopped

1 egg beaten

Roll the pastry out on a floured surface and cut 4 rectangles about 15cm x 10cm. Leave to chill on a lined baking tray in the fridge. Heat the oven 180C. Heat a large frying until hot, add the butter and fry the mushrooms for about 5 mins until there is no liquid left in the pan. [DON’T BURN THE BUTTER], keep moving the mushrooms around. Season, then take pan off the heat and mix the parmesan, parsley and garlic with the mushrooms. Score a 1cm border around the edge of each pastry base, then spoon the mixture into each tartlet. Brush the edge with the beaten egg, then bake for about 20 mins until puffed up and golden. Serve while hot from the oven.

 

 

 

Curried Prawn Kedgeree With Dill Soured Cream

CURRIED PRAWN KEDGEREE WITH DILL SOURED CREAM

good knob of butter

1 large white onion, finely chopped

2 rounded tsp. PATAK’S medium curry paste

250g good quality brown rice

500g tub fish stock

20g pack of fresh dill, chopped

4 tbsp. half fat soured cream

2-3tsps. Capers, rinsed and chopped

260g cooked and peeled king prawns

25g fresh flat leaf parsley, chopped

3 large fresh eggs, hard boiled and quartered

Pre-heat oven to 180C. Melt the butter in a large non-stick pan and add the onion. Cook gently for about 5 minutes until soft but not golden. Add the curry paste and cook for a further minute. Add the rice, stirring to coat in the paste, then add the stock. Bring to the boil then transfer to a large casserole dish, cover and bake for about 20-25 minutes until the liquid has been absorbed and the rice is tender. Stir from time to time. In a separate bowl, mix together the dill, soured cream and capers and set aside. Once cooked remove the casserole dish from the oven, gently stir in the prawns and return to the oven for about 5 minutes to heat through. Once cooked stir through the parsley, top with the eggs.

Serve with the sour cream and enjoy.

 

 

Thai Grilled Salmon With Watercress Raita

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

 

 

Potato Salad with Chorizo and Capers

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.

 

 

Leek Linguine

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.

 

 

Apple and Cheddar Cake with Maple Cream

 

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!

 

 

Apple and Marzipan Torte

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.

 

 

Mushroom, Leek and Stilton Tart

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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