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.

 



 

Christmas Cookies

MR GREEDY’S KITCHEN
Christmas Cookies

White Chocolate Cranberry Cookies

1/3 cup butter, softened

1/2 cup packed brown sugar

1/3 cup sugar

1 large egg, room temperature

1 tsp vanilla extract

1-1/2 cups of plain flour

1/2 tsp salt

1/2 tsp baking soda

3/4 cup dried cranberries

1/2 cup white baking chips

Pre-heat oven to 180C. In a large bowl, beat butter and sugars until crumbly, about 2 minutes. Beat in the egg and vanilla. Combine the flour, salt and baking soda in another bowl, gradually add to the butter mixture and mix well. Stir in the cranberries and chocolate chips. Drop a tablespoonsful of mixture on to prepared and lined baking trays 2 inch apart. Bake until lightly browned 8-10 mins. Cool slightly and transfer to wire racks

 



Fruitcake Christmas Cookies

1cup butter, softened

3/4 cup packed brown sugar

1 large egg, room temperature

1/2 teaspoon vanilla extract

1-2/3 cups plain flour

1/2 tsp baking soda

1/4 tsp salt

1-1/2 cups dates, finely chopped

110g red candied cherries, halved

110g candied pineapple, diced

1/2 cup whole hazelnuts, toasted and coarsely chopped

1/2 cup pecan nuts coarsely chopped

1/2 cup walnuts coarsely chopped

Pre-heat oven to160C. In a large bowl, cream butter and brown sugar until light and fluffy. Beat in the

egg and vanilla. In another bowl, whisk together flour, baking soda and salt, gradually beat into creamed mixture. Stir in remaining ingredients and mix well to combine. Drop teaspoons of dough mix onto prepared lined baking trays about 2 inch apart. Bake until golden brown, about 15 mins. Cool and transfer to wire racks



 

Lemon and Rosemary Shortbread

2 cups plain flour

1/4 tsp salt

1-1/2 tsp lemon zest

1 tsp minced fresh rosemary

1 cup unsalted butter, at room temperature

3/4 cup icing sugar

1 tsp vanilla extract

1 tsp fresh lemon juice

Preheat oven 160C. In a small bowl, whisk the flour, salt, lemon zest and rosemary together, set aside. In a food mixer, beat the butter and icing sugar together until smooth and creamy, about 3 mins. [ NOT HIGH SPEED TO START ]. Beat in the vanilla extract and lemon juice. Slowly add in the flour mixture and mix until just combined. Form the soft dough into a disk shape and wrap in cling film. Chill for at least 1 hour or until firm in the fridge. Prepare and line baking trays.

On a lightly floured surface, roll out the dough to about 1/4 inch thick. Cut dough into squares, rounds, or shape of your choice using lightly floured cookie cutters. Re-roll until all the dough has been used. Place shortbread on the prepared baking trays and bake for about 10-12 mins, or until cookies are lightly browned around the edges. Sprinkle with caster sugar while still warm, remove to wire racks to cool. Be careful handling while still warm, they will be crumbly and break

 



 

Chocolate Gingerbread Brownies with Fudgy Icing

Chocolate Gingerbread Brownies with Fudgy Icing

400g dark chocolate, broken into chunks

25g cocoa powder

250g golden caster sugar

250g butter, plus extra for the tin

1 tbsp. ground ginger

140g ground almonds

6 large eggs, separated

For the icing

100g butter, chopped

50g dark chocolate, broken into chunks

50g cocoa

200g icing sugar, sifted

few chunks of crystallised ginger, chopped into small pieces

2tbsp ground ginger

Preheat oven 180C fan. Butter a 20cm x 30cm cake tin, and line base and sides with baking parchment. Heat the chocolate, cocoa, sugar and butter together in a saucepan over a low heat. Once the chocolate and butter have melted and the sugar dissolved, remove from the heat and stir in the ginger and ground almonds, followed by the egg yolks one at a time. Beat the egg whites to stiff peaks. Using a metal spoon, stir in a couple of spoonfuls of egg whites into the chocolate mixture to loosen, then gently fold in the rest. Transfer the mixture to the tin. Bake for 30 – 35 mins until the top is set and the centre doesn’t wobble too much. Leave in the tin on a wire rack to cool completely.

Once cool make the icing. Gently heat the butter, chocolate, cocoa, icing sugar, ground ginger and 4 tbsp. of water in a pan, stirring until you have a smooth icing. Pour over the cake, [still in its tin], leave for about 2 mins to cool slightly, then scatter over the crystallised ginger. Leave to cool completely before cutting into bars. Serve with ice cream or whipped double cream.

 



 

Baked Cod with Garlicky Spinach and Chick Peas

Baked Cod with Garlicky Spinach and Chick Peas [ serves two ]

2 cod loins, about 175g each

pinch dried chilli flakes

grated zest and juice of 1 lemon

2 tbsp. chilli oil

1med onion, sliced thinly

1 large clove garlic, finely chopped

400g can of good quality chick peas

250g spinach, washed

Preheat oven to 180C fan. Pat the cod dry, then place them, skin side [if any ] down in a shallow, non-stick roasting tin. Season and sprinkle over the chilli flakes and the lemon zest. Drizzle over half of the oil and bake for 20 mins, until the fish is opaque and cooked through. Meanwhile, heat the remaining oil in a deep non-stick pan or wok and cook the onion for 6-8 mins, stirring often until golden. Add the garlic and cook for a further minute. Tip in the chick peas and warm through for about 2 mins. Add the spinach and cook, stirring occasionaly, for two mins, until wilted. Season and serve with the cod. Serve with buttered baby new potatoes.

 



 

Blueberry Pudding

Blueberry Pudding

300ml whole milk

284ml double cream

100g plain flour

75g caster sugar

2 large eggs beaten

1/2 tsp vanilla extract

150g blueberries

icing sugar to dust

Lightly butter a 20cm oven proof dish. Preheat oven to 180C fan. In a pan heat the milk and cream until they are hot, NOT BOILING, then set aside. In a bowl add flour and sugar, then slowly add the beaten eggs to make a smooth batter. Whisk in the cooled milk and vanilla extract until smooth. Pour into dish, then scatter the blueberries over the top. Cook for about 1 hour until mixture has set and is golden in colour. Remove from the oven and dust with the icing sugar.

Serve with vanilla ice cream

 



 

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