Category: Mr Greedy’s Kitchen

Sweet Potato and Blue Cheese Pancakes

1 sweet potato, scrubbed and cut into chunks

500g potatoes scrubbed and cut into chunks (Maris Piper)

3 tbsp. olive oil

2 medium red onions, diced

4 large garlic cloves crushed

1/2 lemon juiced

50g plain flour

120g blue stilton

Boil the potatoes until just tender. Drain and set aside. Heat 1/2 tbsp. of the oil in a frying pan over a medium heat. Add the onions and 3/4 of the garlic and cook for about 10 mins until soft. Transfer to a mixing bowl. Put the remaining garlic and lemon juice in a small bowl and set aside. Transfer the potatoes to the mixing bowl with the onions and mash roughly. In a separate small bowl, mix the flour with 80ml water and stir to make a batter; add to the potatoes. Crumble in the stilton, season and mix together. Heat 1 tbsp. oil in a large frying pan over a medium heat. Spoon 3 tbsp. of the mixture per pancake into the pan, working in batches as needed. Cook for about 5 mins on each side until browned. Add a little more oil as required. Toss

together a green salad of your choice, lettuce, spinach cherry tomatoes. Mix 1 tbsp. of oil into the lemon juice and garlic mix and drizzle and mix over the salad. Serve and enjoy.

 

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Indian Butternut Squash Curry

200g brown basmati rice

1 tbsp. olive oil

1 butternut squash diced

1 large red onion, diced

2 tbsp. mild curry paste

300ml vegetable stock [ oxo ]

4 large tomatoes, roughly chopped

400 can chickpeas, rinsed and drained

3 tbsp. Greek yogurt

small handful chopped fresh coriander

Cook the rice as per pack instructions. Heat the oil in a large frying pan and cook the butternut squash for about 2-3 mins until lightly browned. Add the onions and the curry paste and fry for 3-4 mins more. Pour over the stock cover and simmer for about 15 mins until squash is tender. Add the tomatoes and chickpeas, then gently cook for a further 3- 4 mins, until the tomatoes slightly soften. Take off the heat and stir through the yogurt and coriander. Serve with the rice and wholemeal chapattis

 

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Tomato & Thyme Cod

1tsp olive oil

1 onion, chopped

400g can chopped tomatoes

1 heaped tsp light brown soft sugar

few thyme sprigs, leaves stripped

1 tbsp. soy sauce

4 cod fillets

Heat oil in a large frying pan, add onion, then fry for 5-8 mins until lightly brown. Stir in the tomatoes, sugar, thyme and soy sauce. Bring to the boil. Turn down and simmer for about 5 mins, then slip the cod into the sauce. Cover and cook gently for about 8-10 mins until cod flakes easily. Serve with Boston or Fine beans and boiled new potatoes.

 

 

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MR GREEDY’S

Chicken with a Leek and Bacon Cream Sauce

4 chicken breasts

3 leeks, sliced and washed

200g smoked streaky bacon, cut into slices

300ml double cream

80g flour

80g butter

300ml whole milk

Good knob of butter for frying

300g strong mature cheddar cheese, grated

Salt and black pepper to taste

Fry the bacon in the butter until just done, remove from pan and set to one side. Add the leeks to the bacon juices, add more butter if required. Cook until soft. Put with the bacon; tip over any juice from the pan. Make the white sauce: Melt 80g of butter in a saucepan, stir in the flour, with a whisk add the milk. Still on the heat, keep whisking until all the lumps have gone and thickened up. Season with salt and pepper. Add the cream and more milk if too thick. If too runny, mix a little flour and milk in a cup and add to the sauce until it has thickened. Add the cooked leeks and bacon; stir in. Add the cheese and stir until melted. Tip half the sauce into an oven proof dish. Place the chicken on top of the sauce. Tip the rest of the sauce over the chicken. Cover with foil, cook for about 30 – 35 mins until chicken is cooked. Serve with baby buttered new potatoes and a green veg or with cooked long grain rice.

 

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MR GREEDY’S 

Strawberry Shortcake

11/2 cups SR flour

1 tsp baking powder

1/4 cup icing sugar

150g butter, softened

1 large egg, beaten

250g cream cheese

1/4 cup sugar

1/2 cup strawberry jam

2 cups strawberries

1/2 cup sugar

1/2 cup water

Preheat oven to 180C Fan . Place flour, baking powder and icing sugar in a bowl. Mix to combine. Cut in butter until mixture resembles fine crumbs. Add egg and a little milk if necessary; mix to form a stiff dough. Draw a 20cm circle on a piece of baking paper and place on an oven baking tray. Press dough out to fill circle. Bake for about 20 – 25 until golden and soft to touch. COOL BEFORE ADDING THE TOPPING. Soften the cream cheese and mix in the icing sugar (1/4 cup) Spread cream cheese over the shortcake and then cover with strawberry jam. Hull the strawberries and cut in half, if large. Arrange strawberries over the shortcake. Heat water and sugar (1/2 cup) together in a saucepan over a medium heat, stirring until dissolved. Increase heat and cook sugar mixture until a light golden colour. Cool slightly then pour over strawberries. Working quickly, use a fork to pull threads up from the caramel.

 

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Mr Greedy’s Tip. –

 

Peeling fresh root ginger with a teaspoon. Due to its shape removing the skin can sometimes be a little awkward and wasteful if using a knife or peeler. Hold the ginger in one hand the normal way and scrape the skin off with the round nose end of a teaspoon held in the other. No more cutting off those awkward bits, less waste. Instead of trying to chop up the ginger use your potato peeler, like a mini mandolin. Slice thinly along the grain for your favourite Chinese meal.

 

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Garden Vegetable Pie (V)

2 packets Schwartz cheddar cheese sauce mix, plus milk to make

2 tsp mustard powder

200g mature cheddar, grated

2 / 3 large potatoes, sliced into rounds

1 head broccoli, cut into little florets

1 head cauliflower, cut into little florets

200g frozen peas

small bunch chives, snipped

Make the cheese sauce as per the packet, [double the quantity] add the mustard powder. Add all but a handful of the grated cheese.

Keep warm on a very low heat while you prepare the veg. [don’t let it catch and burn] Heat the oven to 180C. Bring a large pan of water to the boil. Cook the potato slices for about 5 mins, add the cauliflower and broccoli and cook for a further 3/4 mins. Finally add the peas and cook for a further 1 min. Drain well. Reserve enough potato slices to cover the top of the finished dish. Stir the chives into the sauce, Tip the vegetables into an oven proof dish. Pour the cheese sauce over the veg and mix to coat. Cover the top with the reserved potato slices, sprinkle with the remaining cheese. Season with fresh black pepper. Bake for about 20 mins until top is golden and crisp. Serve from the dish

 

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Caramelised Clementine Upside Down Cake

225g unsalted butter softened

2 tbsp unsalted butter

75g light muscovado sugar

1 tsp vanilla extract

3/4 large clementines

1 clementine, zested and juiced

225g caster sugar

3 large eggs

225g plain flour, sifted

1 1/2 tsp baking powder

2 /3 tbsp. Cointreau

Heat the oven to 180C fan. Butter and line the base and sides of a 20cm spring form tin with non stick baking paper [make sure the side paper overlaps the base paper]. In a small sauté pan, melt the 2 tbsp. of butter on a low heat, add the muscovado sugar and the vanilla extract. Cook over a low heat until the sugar has melted and is glossy, about 3 mins. Remove from the heat add the Coin-treau, stir to mix and pour into the cake tin. Peel 3 of the clementines and cut into 3 rounds each. Lay these on top of the caramel big sides down, Use the last clementine if needed. In a food mixer cream the remaining butter with the caster sugar, add the eggs one at a time, beating after each addition. Add the sifted flour, baking powder and a pinch of salt. Beat to mix well. Add the zest and juice of the clementine [the mixture may split but don’t worry] mix it well. Pour the mixture into the tin and cook for about 50 – 60 mins until a skewer comes out clean. Remove from the oven and leave to cool for about 20 mins. Place a large plate on top and invert it. Unclip the tin and remove the paper. Drizzle with a little liquid honey if desired. Serve with a good blob of extra thick double cream.

 

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MR GREEDY’S TIPS

Are you having problems in rolling pastry, Welsh cake mixture or other mixture that needs to be rolled? How do you roll your pastry evenly to the thickness of a pound coin? There is a very simple solution. If you use a longer type of rolling pin, the ends of the rolling pin need to be raised off your board. Use strips of plywood or plastic cut to size, about 300mm long x 25mm wide and the thickness that you require. On your floured board place a strip either side, within the length of the rolling pin. Place your mixture between the strips and roll as normal until the rolling pin rolls on the strips. Perfectly even thickness. To roll thicker mixtures, Welsh cakes and scones just add more strips to the thickness you need. Works every time

 

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MR GREEDY’S KITCHEN – JUNE

Tomato and Pesto Spaghetti

1tbsp. garlic olive oil

330g pack cherry tomatoes, halved

4 large garlic cloves, finely chopped

1/2 tsp. crushed chillies, plus extra to serve (optional)

1 lemon, zested and juiced

350g dried linguine

3/4 x 190g spinach and ricotta pesto (or green pesto)

Heat the oil in a frying pan over a medium heat. Add the tomatoes, season well and fry for 4 – 5 minutes, stirring occasionally, until beginning to soften and caramelise. Stir in the garlic, chillies and lemon zest, reduce the heat to low and cook for 2 – 3 minutes until fragrant. Cook the linguine to pack instructions. Drain, reserving 2 tbsp. of the cooking water. Stir the pesto, lemon juice and reserved cooking water into the pasta. Use tongs to toss every thing together to coat. Toss through half the tomatoes, serve with the remaining tomatoes in a separate serving dish. Sprinkle with a small dish of extra chillies, if you like.

 

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