Fruits of Your Labour – A Cocktail of Pleasure

With the beautiful sunny weather, the UK is experiencing now, there is nothing better than eating al fresco. And, let’s face it, who wants to cook in this weather hey?! So, this week’s recipes are fruity based dishes along with a couple of cocktails, they are: – Strawberry Shortcake Slice, Peach & Raspberry Fruit Salad with Mascarpone and Chipotle Gazpacho. The cocktails are a Blue Lagoon and a Mojito Pitcher.

 

My first recipe is Strawberry Shortcake Slice, recipe by Anna Glover. Courtesy of BBC Good Food Magazine first published June 2019.

Makes 14, Prep 25mins plus overnight chilling, No Cooking needed

 

600ml x Double Cream

1 tbsp x Vanilla Bean paste

1 tbsp x Orange Blossom Water

125g x Icing Sugar, plus 2 tbsp

500g x Shortcake Biscuits, plus 3 crushed

350g x Strawberries, sliced

 

 

Line a 20cm cake tin or dish (either a square or rectangle works well) with cling film, leaving an overhang. Whip 500ml of the cream, the vanilla, orange blossom water and 125g icing sugar with an electric whisk until thick and billowy.

 

Add a layer of biscuits to the tin, and spoon over some of the cream, about 1cm thick all over. Add a layer of strawberry slices, then repeat with the cream, biscuits and strawberries until you fill the tin, finishing on a layer of biscuit. You’ll have some strawberries left over to serve. Press everything down well so every biscuit is covered in cream. Cover and chill overnight.

 

To serve, flip the tin onto a serving plate, and remove the cling film. Whip the remaining 100ml cream with 1 tbsp icing sugar and dollop on top of the cake, swirling it around. Top with the remaining strawberry slices in lines, sift over the remaining 1 tbsp icing sugar, and sprinkle the biscuit crumbs in between the rows of strawberries. Cut into slices to serve.

 

 

My 2^nd recipe is Peach & Raspberry Fruit Salad with Mascarpone, recipe by Tom Kerridge. Courtesy of Courtesy of BBC Good Food Magazine first published June 2019.

Serves 4, Prep 10mins, No Cooking needed

 

2 x Ripe Peaches or Nectarines

50g x Caster Sugar

1 tsp x Lemon Thyme Leaves

100g x Mascarpone

100ml x Double Cream

A drop of Vanilla Extract

16 x Raspberries, halved

Small handful of Pistachios, roughly chopped

1 tbsp x Maple Syrup

 

 

Stone and finely slice the peaches or nectarines and arrange the slices over four plates. Sprinkle over a little of the sugar and scatter over most of the thyme leaves.

 

Whisk together the mascarpone, cream, vanilla extract and the remaining sugar in a bowl until light and fluffy. Spoon or pipe blobs of the mixture over the peaches or nectarines and arrange the raspberries over the plates. Finish with a scattering of pistachios, the remaining thyme leaves and a drizzle of maple syrup to serve.

 

 

And my final food recipe is Chipotle Gazpacho, recipe by Esther Clark. Courtesy of BBC Good Food Magazine first published June 2019.

Serves 4, Prep 25mins plus 2hrs chilling, No Cooking needed.

 

1kg x Ripe Tomatoes, roughly chopped

1 x Large Red Pepper, deseeded and roughly chopped

1⁄2 x Cucumber, sliced

4 x Spring Onions, finely sliced

1 x Small Garlic Clove, grated

40g x Blanched Almonds, roughly chopped

3 x Limes, juiced

2 tbsp x Olive Oil

2 tsp x Chipotle Paste

1 x Large, ripe Avocado, cubed

1 x Small Red Chilli, deseeded and finely chopped

1⁄2 Small bunch of Coriander, finely chopped

 

 

Put the tomatoes, pepper, cucumber, two of the spring onions, the garlic, half the almonds, half the lime juice, and all the olive oil and chipotle paste into a blender. Whizz until almost smooth. Pour into a jug and chill for at least 2 hrs.

 

When ready to eat, toss the remaining spring onion, avocado, chilli and coriander with the remaining lime juice. Ladle the soup into four bowls and top with the avocado salsa and reserved almonds.

 

 

Finally I have two cocktails to sup on these balmy evenings, in the garden. Firstly, Mojito Pitcher, recipe by Miriam Nice. Courtesy of Courtesy of BBC Good Food Magazine first published June 2019.

Serves 6, Prep 5mins.

 

6 x Limes, plus 1 lime sliced, to serve

4 tbsp x Granulated Sugar

4-5 x Mint Sprigs

Ice

350ml x White Rum

600ml x Sparking Water

 

Chop each lime into six pieces and drop them into a two-litre jug. Add the sugar and squish the lime wedges with a muddler, or the end of a rolling pin. Keep crushing to get out all the juices.

 

Pick the leaves off a mint spring and lay them on one of your hands. Clap the other hand on top to bruise the leaves ever so gently, then drop them into the jug. Repeat with the rest of the mint spring.

 

Fill up the jug about three-quarters full with ice, then add the rum. Stir with a long-handled spoon to mix all the ingredients together gently and top up with the sparkling water. Stir once more, then serve poured into tall glasses with a few extra ice cubes and lime slices.

 

And secondly, Blue Lagoon, recipe by Miriam Nice. Courtesy of Courtesy of BBC Good Food Magazine first published June 2019.

Serves 4, Prep 5mins.

 

few handfuls ice cubes and some crushed ice

100ml x Blue Curaçao

100ml x Vodka

1 x Lemon, juiced

1 x Orange, juiced

1 x Lime, juiced

8 x Maraschino cherries and 1 tsp of the syrup

200ml x Soda Water

 

Put the ice cubes in a large jug. Pour over the curaçao, vodka, fruit juices and 1 tsp syrup from the cherries. Stir until the outside of the glass feels cold.

Half-fill four hurricane glasses with crushed ice, then strain in the cocktail. Top up the glasses with the soda water and gently stir, then garnish with the maraschino cherries.

 

Papa Stop Preaching You’re Talking Italian

(first published 12^th August 2011)

Hi everyone and welcome to the blog. This week’s blog has a strong Italian influence to this week’s recipes are traditional Italian family recipes, they are Stuffed Chicken Breast with a Red Pepper Sauce, Classic Amatriciana Bucatini and Chilli Soup.

 

My first recipe is Stuffed Chicken Breast with A Red Pepper Sauce, recipe courtesy of BBCGoodFood website. First appeared in Olive magazine July 2005.

Serves 4, Prep time approx 5mins, cooking time approx 45mins.

4 x Skinless Chicken Breasts
1 x Mozzarella Ball, sliced
8 x Cherry Tomatoes, halved
A Handful of Basil Leaves
8 x Slices of Parma Ham

For the Red Pepper Sauce

Red Peppers
Olive Oil
200g x Cherry Tomatoes (about 1 x punnet)
1 x Organic Vegetable Stock Cube
2 tbsp x Light Muscovado Sugar

 

Heat the oven to 200C/fan 180C/gas 6. To make the sauce, put the red peppers on a baking tray, drizzle with olive oil and cook for 20-25 minutes. Cool slightly, peel, chop and put in a pan with the tomatoes and a splash of water. Simmer for 20 minutes. Add the stock cube and sugar and season well. Blend to a smooth sauce in a food processor.

Make a slit down 1 side of each chicken breast to form a pocket. Season. Stuff each pocket with slices of mozzarella, 4 cherry tomato halves and a quarter of the basil. Wrap each chicken breast with 2 pieces of ham and season. Put on a baking sheet and cook for 20-25 minutes or until cooked through.
Serve with the red pepper sauce and seasonal vegetables such as steamed carrots and broccoli or roasted courgette and red peppers. Or alternatively with fresh pasta or potatoes.

 

My next recipe is Classic Amatriciana bucatini, recipe by John Tarode, courtesy of BBC GoodFood website. First appeared in GoodFood Magazine September 2010.

Serves 5-6 easily doubled, Prep time 20mins, Cooking time 20mins

2kg x Tomatoes – cherry, plum or ordinary – roughly chopped
250g x Smoked Bacon, cut into strips, or cubetti di pancetta
2 x Small Red Chillies
500g x Bucatini
200g pecorino , grated

Put the tomatoes into a food processor in batches and whizz to a fine pulp. Sieve into a large pan, in batches again, pressing through as much tomato as you can with a wooden spoon. Simmer for 20-30 mins until the sauce has reduced by a third to about 700ml. This homemade passata can now be frozen.

Put the bacon or pancetta into a cold, large, heavy-based frying pan. Place over a medium heat – the fat will slowly melt and the bacon will cook. Add the whole chillies (don’t worry, they come out at the end) and cook for 8-10 mins with the bacon until the bacon is sizzling and golden all over. Stir in the tomato sauce, bring to the boil and simmer for 4-5 mins.
Meanwhile, cook the pasta, then drain well. While still hot, tip it into the sauce, sprinkle with most of the cheese and stir well. Remove the whole chillies, dish the pasta onto plates and sprinkle with the remaining cheese.
No seasoning should be required for this dish, the salty pecorino cheese and smoked meat should mean there is no need to add extra salt. The chilli will add heat, so you may not need pepper.

 

My final recipe is Chilli soup, recipe courtesy of www.goodtoknow.co.uk. Recipe first appeared in Woman’s Weekly magazine.

Serves 4 Prep time 10mins, Cook time 40mins

1tbsp x Sunflower Oil
1 x Onion, peeled and chopped
1 x Red or Green Chilli, peeled and chopped
2 x Garlic Cloves, peeled and crushed
250g x Minced Beef
1 x 400g can of Chopped Tomatoes
1 x 300-400g can of Red Kidney Beans, drained and rinsed
1 beef stock cube
1-2 cubes dark chocolate
1tbsp chopped fresh coriander
Salt and freshly ground black pepper
Dash of Tabasco sauce
600ml x Hot Water

To garnish:
A few nacho chips
4dsp soured cream
30g (1oz) mature Cheddar cheese, grated

 

Heat the oil in a large pan, add the onion and cook it over a medium heat for 4-5 mins, stirring it occasionally. Add the chilli and garlic and cook for a further 2-3 mins. Add the minced beef to the pan and cook for 4-5 mins, stirring occasionally until the meat has browned.

Pour the water into the pan and add the chopped tomatoes and kidney beans. Crumble in the stock cube and stir until it’s dissolved. Bring the mixture to the boil, then cover the pan and reduce the heat. Simmer the soup gently for 20-30 mins.
Remove the pan from the heat, add the chocolate. Stir until it melts and then stir in the coriander and season to taste with salt, pepper and Tabasco sauce.

Spoon the soup into serving bowls, pushing the meat towards the centre of the bowl. Place a small pile of nacho chips in the centre, so they rest on the meat, and then spoon some soured cream on top and scatter over some grated Cheddar. Serve immediately.

cibo per tutta la famiglia

Anna And The Two Kings

(first published 6^th July 2012)

Hi everyone and welcome to the blog. This week’s recipes are Easy Peasy Lentil Curry, Italian Rice with Chicken and Mexican Beef Chilli.

My first recipe is Easy Peasy Lentil Curry Courtesy of Good Food magazine February 2002.

Serves 4, Prep 5 mins, Cook 45 mins

2 tbsp x Sunflower Oil
2 x Medium Onions, cut into rough wedges
4 tbsp x Curry Paste
850ml x Organic Vegetable Stock
750g x Stew Pack of Frozen Vegetables
100g x Red Lentils
200g x Basmati Rice
Turmeric
Handful of Raisins & Roughly Chopped Parsley
Poppadoms & Mango Chutney, to serve

Heat the oil in a large pan. Add the onions and cook over a high heat for about 8 minutes or until they are golden brown. Stir in the curry paste and cook for a minute. Slowly pour in a little of the stock so it sizzles, scraping any bits from the bottom of the pan. Gradually pour in the rest of the stock.

Stir the frozen vegetables, cover and simmer for 5 minutes. Add the lentils and simmer for a further 15-20 minutes or until the vegetables and lentils are cooked. While the curry is simmering, cook the rice according to the packet instructions, adding the turmeric to the cooking water. Drain well. Season the curry with salt, mix in a handful of raisins and chopped parsley, then serve with the rice, poppadoms and chutney.

My next recipe is Italian Rice with Chicken. Recipe by Leslie Walters, courtesy of Good Food magazine, October 2005.

Serves 2, Prep 10 mins, Cook 30 mins

2 tbsp x Olive Oil
2 x Skinless Chicken Breast fillets or 4 x Boneless Thighs, cut into strips
1 x Red Onion, cut into 8 wedges
2 x Orange Peppers, halved, deseeded and sliced thickly
1 x Garlic Clove, crushed
100g x Long Grain Rice
1 x 400g Can of Chopped Tomatoes
300ml x Organic Chicken Stock

Heat oven to 200C/fan 180C/gas 6. Heat the oil in a large, shallow ovenproof pan, add the chicken and cook for 3-4 mins until golden all over. Remove from pan and set aside.
Add the onion and peppers, and cook for 3 mins or until lightly golden. Tip in the garlic and fry for a min. Stir in the rice, then the tomatoes, stock and reserved chicken. Turn up the heat and bring to the boil before transferring to the oven to cook, uncovered, for 20 mins. Season to taste and serve.

My final recipe is Mexican Beef Chilli. Good Food magazine, January 2012.

Serves 15, Easily doubled, Prep 15 mins, Cook 2 hrs 15 mins

Up to 6 tbsp x Sunflower Oil
4kg x Stewing Beef
4 x White Onions, sliced
2 tbsp x Chipotle Paste or 2 tbsp x Cajun Mixed Spice
8 x Garlic Cloves, crushed
50g x Fresh Root Ginger, grated
1 tbsp x Ground Cumin
2 tsp x Ground Cinnamon
1 tbsp x Plain Flour
2ltr x Organic Beef Stock
3 x 400g Cans of Chopped Tomatoes
1 tbsp x Dried Oregano
5 x 400g Cans of Pinto Beans, drained

Heat a small drizzle of the oil in an extra-large flameproof dish. Brown the meat in batches, adding a drop more oil, remove from the dish and set aside. Add 1 tbsp oil to the dish, then the onions, and cook for 7-10 mins or until caramelised.

Stir the chipotle paste (or Cajun Spice), garlic, ginger, cumin, cinnamon and flour in with the onions and cook for a couple of mins. Gradually add the stock, stirring all the time, so it’s fully mixed in with the other ingredients. Add the tomatoes and oregano, season and simmer for 10 mins. Now tip in the beef, cover and simmer very gently for about 1 hr 45 mins until tender, removing the lid and adding the beans for the final 15 mins. If the sauce is thin, let it boil down for a further 5-10 mins with the lid off. Before serving, adjust the seasoning. Serve with the garlic bread and salsa.

When I am dead and buried, on my tombstone I would like to have it written, “I have arrived.” Because when you feel that you have arrived, you are dead. – Yul Brynner

The Gateway to a Cook’s Heaven

(first published 21^st October 2011)

Hi everyone and welcome to the blog. The recipes featured this week are Rosemary Chicken with Tomato Sauce, Portuguese Braised Steak & Onions, and Shortbread.

 

My first recipe is Rosemary Chicken with Tomato Sauce, courtesy of www.bbcgoodfood.com. First appeared in Good Food magazine November 2008.

Makes 4, takes 5mins to prep and takes 30mins to cook.

1tbsp x Olive Oil
8 x Boneless, Skinless Chicken Thighs
1 x Rosemary Sprig, leaves finely chopped
1 x Red Onion, finely sliced
3 x Garlic Cloves, sliced
2 x Anchovy Fillets, chopped
1 x 400g Can of Chopped Tomatoes
1tbsp x Capers, drained
75ml x Red Wine (optional)

 

Heat half the oil in a non-stick 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, then gently cook the onion 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, if using, or 75ml water if not. Bring to the boil, then return the chicken pieces to the pan. Cover, then cook for 20 mins until the chicken is cooked through. Season and serve with a crisp green salad and crusty bread.

 

My next recipe is Portuguese Braised Steak & Onions, courtesy of www.bbcgoodfood.com. First appeared in Good Food magazine March 2010.

Makes 4, takes 10-15mins to prep and takes 2hr 20mins to cook.

2tbsp x Olive Oil
4 x Braising Steaks, about 200g/8oz each
4tbsp x Red Wine Vinegar
3 x Onions, finely sliced
3 x Garlic Cloves , finely chopped
½tsp x Paprika
100ml x Red Wine
1 x 400g Can of Chopped Tomatoes
1tsp x Tomato Purée
2 x Bay Leaves
Chopped Coriander, to serve

 

Heat oven to 140C/120C fan/gas 1. Heat half the oil in a shallow casserole dish. Brown the steaks well on each side, then remove from the pan. Splash the vinegar into the pan and let it bubble and almost evaporate. Add the rest of the olive oil and the onion, and gently fry on a medium heat for 10-15 mins until softened and starting to colour.
Once the onion has softened, stir in the garlic and the paprika. Cook for 1 min more, tip in the red wine and chopped tomatoes, then stir through the tomato purée and bay leaves. Season, pop the steaks back into the pan, then cover and place in the oven for 2 hrs, stirring halfway through and adding a splash of water if needed. Cook until the meat is very tender. The stew can now be cooled and chilled for 2 days and reheated or frozen for up to 3 months. To serve, scatter with coriander.

 

My final recipe is Shortbread, courtesy of www.bbcgoodfood.com. First appeared in Good Food magazine August 2009.

Makes 24 slices, takes 15mins to prep and takes 20-25mins to cook, plus chilling.

300g x Butter, softened
140g x Golden Caster Sugar, plus 4 tbsp
300g x Plain Flour
140g x Rice Flour

 

Place the butter and 140g sugar in a food processor and whizz until smooth. Tip in both the flours and a pinch of salt, then whizz until mixture comes together.
Using your hands, roughly spread the mixture out in a 20 x 30 x 4cm baking tray. Cover with cling film and smooth over until there are no wrinkles. Place in the fridge, uncooked, for at least 30 mins and up to 2 days.
Heat oven to 180C/160C fan/gas 4. Remove cling film, then lightly mark the shortbread all over with a fork. Sprinkle with the remaining sugar, then bake for 20-25 mins. Leave to cool in the tin, then cut into 24 thin slices. Shortbread will keep in an airtight container for up to 1 week.

 

Potato, Pork And The Whole 9 Yards

first published 11^th September 2010

 

Hi everyone and welcome to the blog. The recipes I have featured this week are Sweet Potato, Chickpea & Chorizo Hash, Pork Escalopes with Pepperonata, and Ham and Brie Stuffed Puff Parcels.

 

My first recipe is Sweet Potato, Chickpea & Chorizo Hash, courtesy of GoodFood Magazine September 2010.

This recipe serves a 4 people takes 10mins to make and 20mins to cook.
Warning: It may be advisable to wear gloves when preparing this dish, due to the high paprika/oil content of the Chorizo sausages and the hot seeds of the Green Chilli.

600g x Sweet Potatoes – diced
1 tbsp x Sunflower Oil
1 x Large Red Onion – thinly sliced
400g x Cooking Chorizo Sausages – skinned and crumbled
1 x 400g Can Chickpeas – rinsed and drained
4 x Large Eggs
1 x Green Chilli – thinly sliced into rings

 

Boil the sweet potatoes for 8 mins until tender, then drain. Meanwhile, heat the oil in a large ovenproof pan and cook the onion and chorizo for 5 mins until softened. Add the sweet potatoes and chickpeas and cook for 5 mins more. Roughly break the mixture up with a fork, then flatten it down lightly to form a cake. Cook for a further 8 mins, without stirring, until cooked through, crispy and golden on the bottom.

Heat grill to high. Break the eggs onto the hash, season, then place the pan under the grill and cook for 2-3 mins until the whites are set. Sprinkle with chilli to serve.

 

 

My next recipe is Pork Escalopes with Pepperonata, courtesy of Olive Magazine September 2010.

This recipe serves 4 people takes 5mins to make and 25mins to cook.

Olive Oil
1 x Onion – finely chopped
3 x Garlic Cloves – 2 finely sliced, 1 crushed
2 x Bay Leaves
3 x Peppers (a mixture of red, yellow and orange) – thinly sliced
1 x 400g Tin Chopped Tomatoes
4 x Lean Pork Escalopes – trimmed of fat
2 tbsp x Pitted Black Olives
1 x Anchovy fillet, from a tin or jar
2 tsp x Red wine vinegar
Broccoli – cooked, to serve

 

Heat 1tbsp oil in a large frying pan and add the onions, cooking until soft, for about 5 minutes. Add the sliced garlic and bay leaves, and cook for 1 minute more. Add the peppers and 3 tbsp water then cover and cook for 10 minutes. Uncover, pour in the tomatoes and cook down for 10-15 minutes more, until the peppers are soft.

Brush the escalopes with 1/2 tsp oil and griddle (chargrill) for 3-4 minutes each side, depending on thickness, until cooked through. Allow to rest while you make the dressing.

Blitz the olives, anchovy, vinegar, crushed garlic, 1 tbsp of olive oil and enough water to get a drizzling consistency. Spoon pepperonata onto a plate, top with the pork, drizzle the dressing over and serve with steamed broccoli.

 

 

My last recipe is Ham and Brie Stuffed Puff Parcels, courtesy of Delicious Magazine September 2010.

This recipe serves 6 people takes 10 mins to prepare and 20-25mins to cook (dependant on fan-assisted ovens or not).

1 tbsp x Olive Oil
1 x Large Red Onion – finely chopped
1 x Large Garlic Clove – finely chopped 
A Small Handful of Fresh Thyme Leaves
300g x Baby Spinach
180g x Cooked Ham – torn into large chunks
2 Sheets x Ready-Rolled Puff Pastry (425g in total; approx. 21cm x 28cm each)
180g x Sliced Ripe Brie
1 x Medium Free-Range Egg – beaten

 

Heat the oil in a fry pan over a low heat, fry the onion and garlic for 5mins until softened, add the thyme leave for the last 2mins. Remove to a large bowl and allow to cool. Place the spinach in a colander. Pour over freshly boiled water to wilt it, then refresh under cold water and gently squeeze dry. Add it to the onion, along with the torn ham, stir to mix and season well.

Preheat the oven to 220C Gas Mark 7. Take the sheets of puff pastry and place one on non-stick baking sheet and spoon over the filling leaving a 2cm border around the edge. Top with the brie. Brush a little of the egg-wash around the pastry border. Lay the second sheet of pastry over the top, sealing the edges with a fork. Score the top of the pastry lightly with a knife and glaze all over with the remaining egg-wash. If you have time, chill in the fridge for 15-20mins. Bake for 20mins until risen, golden and crisp. Remove the parcel from the oven, slice into quarters and serve with a green salad, if you like.

 

A Spoonful Of Sugar And The Seven Secret Ingredients

first published 5^th August 2011

This week the featured recipes have seven ingredients, they are Fettucine Alfredo, Chargrilled Chicken with Mojo Sauce and Cod with Tomato and Chilli Sauce.

 

My first recipe is Fettucine Alfredo recipe courtesy of www.allrecipes.com.

Serves 4, Prep time 10mins, cooking time 10mins.

280g x Fettuccine Pasta
115g x Butter
5 x Garlic Cloves, chopped
235ml x Double Cream
1 x Egg Yolk
160g x Freshly Grated Parmesan Cheese
3g x Dried Parsley

 

Bring a large pot of lightly salted water to a boil. Add the fettucine pasta and cook for 8 to 10 minutes or until al dente and drain. In a large skillet melt the butter and add the chopped garlic. Cook on low for about 5 minutes, stirring often, making sure not to burn the garlic.
Pour about a 60ml of the double cream into a small bowl. Add the egg yolk and beat together then put aside. Pour the remaining cream into the frying pan. Increase the heat to medium-high. As the cream starts to boil, mix rapidly using a whisk. Slowly add the cream/egg mixture as you do not want the egg to curdle, continue whisking until well blended. Add half of the Parmesan cheese and continue to mix the cream, pour in the remaining Parmesan and the parsley and mix until smooth. Immediately remove from stove. Serve poured over cooked pasta.

 

 

My next recipe is Chargrilled Chicken with Mojo Sauce, courtesy of Olive Magazine March 2011

Serves 2, Prep time 15mins, Cooking time approx. 5mins

2 x Skinless Chicken Breasts
2 tbsp x Olive Oil
2 x Garlic Cloves, crushed
1tsp x Cumin Seeds, toasted
1 x Orange, juiced and zested
1 x Lime, juiced and zested
A Handful of Flat-Leaf Parsley, chopped

 

Cut into the chicken breast, horizontally and open out like a book – gently flatten a little. Griddle for 2-3 minutes on each side. Whisk the olive oil, garlic, cumin, orange and lime juice and zest, season and add the parsley. Serve the chicken with the mojo sauce, and new potatoes.

 

 

My final recipe is Cod with Tomato and Chilli Sauce, courtesy of Olive Magazine March 2011.

Serves 2 Prep time A few mins, Cook time approx. 15mins

Olive Oil
1 x Garlic Clove, sliced
4 x Chorizo Slices, cut into matchsticks
A Pinch of Chilli Flakes
1 x 400g Can of Chopped Tomatoes
2 x Thick Skinless Cod Fillets (or any other white fish from a sustainable source) 
Green Beans, cooked to serve

 

Heat 1 tbsp of olive oil in a pan then cook the garlic and chorizo for a few minutes. Add the chilli and tomatoes and simmer for 10mins until thickened and season. Meanwhile rub the fish with a little more oil, season and grill or steam until cooked through, about 4-6mins. Serve the fish with the sauce and green beans.

 

The Good And The Bad Faces Of Humankind

(first published 13^th July 2012)

Hi everyone and welcome to the blog. This week’s recipes have an Afrikaans theme, they are Bunny Chow, Safari Eggs and Bobotie.

 

My first recipe is Bunny Chow Recipe by Alan Coxon, courtesy of www.uktv.co.uk/food

Serves:4 Prep time: 20 min Cook time: 35 min

15ml x Oil
1 x Onion, chopped
1 x Garlic Clove, crushed
1/2 tsp x Turmeric
1/2 tsp x Garam Masala
1/2 tsp x Salt
1 x Cinnamon Stick
1 tsp x Fresh Grated Ginger
1/2 tsp x Ground Cumin
1/2 tsp x Curry Powder
1 x Chilli, finely diced
250g x Minced Beef
2 tsp x Tomato Purée
150ml x Beef Stock
1 x 400g tin of Butter Beans
A Loaf of Crusty White Bread

Heat the oil over a gentle heat, add the onion and cook until softened. Add the garlic followed by the turmeric, garam masala, salt, cinnamon, ginger, cumin, curry powder and chilli and cook for a couple of minutes.

Increase the heat and add the meat, stirring until browned. Add the tomato puree and then the stock, stir and simmer for a couple of minutes. Add the butter beans and cook the dish gently on a low heat for about thirty minutes. When ready, cut the bread in half lengthways, scoop out the middle and set aside. Fill the hollowed-out bread with the curry mix and serve.

 

My next recipe is Safari Eggs Recipe by Jason Atherton, courtesy of www.uktv.co.uk/food

Serves:4 Prep time:10mins Cook time:15mins

4 x Large Tomatoes
4 x Eggs, at room temperature
250g x Soft White or Brown Breadcrumbs
2 tbsp x Chopped Parsley
8 x Rindless Rashers of Bacon
Vegetable Oil, for frying
Salt and Black Pepper

Preheat the oven to 200C/gas mark 6. Cut a slice off the top of each tomato and remove the pith and seeds. Season the inside of the tomato with salt and pepper and set aside to drain, cut side down.

Meanwhile, soft boil the eggs: place the eggs in a small saucepan, cover with cold water and bring to the boil. Boil for 1 minute, then switch off the heat and allow to stand for 2 minutes. Stir occasionally to keep the yolks in the middle.
Lift the eggs from the water, plunge into cold water to cool, and then remove the shells.

Place the eggs inside the tomatoes and stand in a baking dish with the tomato ‘lids’. Mix together the breadcrumbs and parsley, and season with salt and pepper. Sprinkle onto the tomatoes and bake for 10 minutes. While the eggs are baking, fry the bacon in a little oil in a frying pan. Serve the eggs piping hot with the bacon alongside.

 

My final recipe is Bobotie Courtesy of Good Food Magazine February 2008.

Serves 6 Prep 30 mins Cook 40 mins

2 x Slices of White Bread
2 x Onions, chopped
25g x Butter
2 x Garlic Cloves, crushed
1kg x Lean Minced Beef
2 tbsp x Madras Curry Paste
1 tsp x Dried Mixed Herbs
3 x Cloves
5 x Allspice Berries
2 tbsp x Mango Chutney
3 tbsp x Sultanas
6 x Bay Leaves

For The Topping
300ml x Full-Cream Milk
2 x Large Eggs

Heat oven to 180C/fan 160C/gas 4. Pour cold water over the bread and set aside to soak.
Meanwhile, fry the onions in the butter, stirring regularly for 10 mins until they are soft and starting to colour. Add the garlic and beef and stir well, crushing the mince into fine grains until it changes colour. Stir in the curry paste, herbs, spices, chutney, sultanas and 2 of the bay leaves with 1 tsp salt and plenty of ground black pepper.

Cover and simmer for 10 mins. Squeeze the water from the bread, then beat into the meat mixture until well blended. Tip into an oval ovenproof dish (23 x 33cm and about 5-6cm deep). Press the mixture down well and smooth the top. You can make this and chill 1 day ahead.
For the topping, beat the milk and eggs with seasoning, then pour over the meat. Top with the remaining bay leaves and bake for 35-40 mins until the topping is set and starting to turn golden.

“For seventeen days, they are roommates. For seventeen days, they are soulmates. And for twenty-two seconds, they are competitors. Seventeen days as equals. Twenty-two seconds as adversaries. What a wonderful world that would be. That’s the hope I see in the Olympic Games.” – Nelson Mandela

 

The Daddy Of All Feasts

(first published 17^th June 2011)

Hi everyone and welcome to the blog. This week is dedicated to all fathers and more especially to my dad. Thank you for everything you have done for us, we probably have our funny ways of showing our appreciation for what you’ve done for us, but we do appreciate it. We love you more each and every moment, of each and every day. So it’s a big, “Thank you dads, everywhere”. This week’s recipes are especially for Father’s Day, recipes which I know Dads everywhere will enjoy, plus a personal favourite of my own.

They are Margarita Steak with Mango and Pear Salsa, Fillet of Beef with Green Apple, Blueberries and Redcurrants, and Hot Salami Calzones.

 

My first recipe is Margarita Steak with Mango and Pear Salsa, recipe by Charita Jones courtesy of Good Food Channel website.

Serves 2, takes 45mins plus overnight marinating to prepare and 30mins to cook.

For the Cajun seasoning
10g x Ground Cayenne Pepper, or Chilli Powder (this can be substituted with Mild Chilli Powder)
10g x Ground Black Pepper
10g x Ground Garlic Powder
10g x Ground Coriander
10g x Ground Cumin
7g x Dried Red Chilli Flakes
7g x Caster Sugar
60g x Dried Onion Flakes
25g x Dried Mixed Herbs
7g x Grated Nutmeg
50g x Salt

For the beef marinade
50ml x Fresh Lemon Juice
50ml x Fresh Lime Juice
125ml x Tequila
1 tbsp x Chopped Root Ginger
1 tbsp x Olive Oil
2 x Garlic Cloves, finely chopped
2 tbsp x Chopped Spring Onions
2 tbsp x Cajun Seasoning, (see above)
1 tsp x Coarse Black Pepper
450 g /1lb x Rump of Beef, cut to 2cm thick steaks

For the mango salsa
125g x Mango, finely diced
125g x Pears, finely diced
2 tbsp x Chopped Spring Onions
1 tbsp x Fresh Lime Juice
2 tbsp x Fresh Coriander, finely chopped
1 tsp x Dried Red Chilli Flakes
1 tsp x Coarse Sea Salt

For the potato wedges
4-6 x Potatoes
vegetable oil, for shallow-frying
sea salt, to taste
Cajun Seasoning, (see above), to taste

For the seasoning: put all the seasoning ingredients, except the salt, into a food processor or spice grinder and blend to a fine consistency. Take care not to breathe in the dust from the mixture as it may make you sneeze. Mix the blended seasoning with the salt and store in a jar. It will keep for at least a month if stored with a tight-fitting lid in a cool dry place.
For the beef marinade: combine all the marinade ingredients, along with the beef, in a food-safe plastic bag. Turn the steak to ensure it is coated in the mixture. Close the bag securely and leave in the refrigerator for at least 6 hours, turning occasionally.
For the mango salsa: combine all the salsa ingredients in a bowl. Cover and refrigerate until ready to serve.
For the potato wedges: wash – but don’t peel – the potatoes; then cut each one into 8 wedges with a sharp knife. Put the potatoes in a pan of water, bring to the boil, then reduce the heat and simmer for 10 minutes. Drain and pat dry with kitchen paper. Set aside.
To cook the steak: preheat a griddle pan or grill to hot. Remove the steak from the bag and discard any excess marinade. Place the steak on the hot griddle pan (or under a hot grill) and cook until medium-rare (about 3-4 minutes on each side), turning occasionally. You may wish to cook the steak for longer if you prefer your meat well done. Remove the steak from the grill and leave in a warm place to rest for at least 5 minutes. Carve the steak into thin slices, and season with salt and pepper, as desired.
To fry the potato wedges: heat a splash of vegetable oil in a large frying pan. Tip in the potatoes and fry until they are soft and slightly blackened, but not burnt. Remove from the frying pan and sprinkle with Cajun seasoning and sea salt, to taste. Serve the steak with the potato wedges and mango salsa on the side.

 

My next recipe is Fillet of Beef with Green Apple, Blueberries and Redcurrants, recipe by Gennaro Contaldo courtesy of GoodFood Channel Website.

Serves 1, takes 10mins to prepare and 25mins to cook.

1 x Green Apple, unpeeled, cored and quartered
2 x Sprigs Rosemary
2 x Bay Leaves
300g x Beef Fillet
4 tbsp x Extra Virgin Olive Oil
30g x Redcurrants
1 x Punnet of Blueberries
65ml x Red Wine
4 tbsp x Vin Santo (or Marsala Wine)

To garnish
1 x Redcurrants
Bay Leaves
1 x Sprigs Rosemary

 

Put the apple quarters in a small saucepan with the rosemary, bay leaves and about 5 tablespoons of water. Cover with a lid and cook for a few minutes until the apples are soft. Remove the rosemary and bay leaves and reserve. Season the fillet of beef all over with coarse salt and freshly ground black pepper. Heat the oil in a non-stick frying pan. Add the beef and seal on each side for about 1 minute. Remove the steak from the pan and set aside. In the same frying pan, cook the redcurrants and blueberries on a high heat for 1 minute, pour in the wine and vin santo and allow to evaporate to about half. Put the steak back into the frying pan, add the reserved rosemary and bay leaves, reduce the heat and cook for about 3 minutes on each side, basting the top of the steak at the same time.

Remove the skin from the apples and slice them into small pieces on a chopping board, almost mashing them. Slice the steak into three equal pieces. To serve, put the apple on a plate, top with the sliced steak, pour over the sauce and garnish with a few uncooked redcurrants, bay leaves and a fresh rosemary sprig.

 

My final recipe is Hot Salami Calzones, courtesy of Olive Magazine July 2011.

Serves 2, takes 20mins to prepare and 25mins to cook.

250g x Ciabatta Bread Mix
Olive Oil
1 x Garlic Clove, thinly sliced
A Pinch of Chilli Flakes
1 x 400g Tin of Plum tomatoes, drained of juice
½ tsp x Sugar
A Small Bunch of Basil, chopped
1 x Ball of Mozzarella, sliced
70g x Salami
10 x Black Olives, halved

 

Make the ciabatta dough following pack instructions. Heat 2 tbsp olive oil in a pan. Add the garlic and chilli flakes, then cook gently for a couple of minutes. Tip in the drained tomatoes and press down. Stir in the sugar then simmer for 10-15 minutes, until thickened. Season and add the basil. Cool. Cut the dough in 2, then roll each piece into a thin circle. Spread a thin layer of sauce over the circles, then scatter half of each with the cheese, salami and olives. Fold each over so you end up with 2 half-moons. Make a seal by twisting and folding the edges over. Put on a baking sheet, slash the tops a couple of times, then leave for another 10 minutes. Heat the oven to 200C/fan 180C/gas 6. Dust the calzones with flour and bake for 15-20 minutes, until golden and puffed up.

 

Dishes To Dive In To

(first published 10^th June 2011)

Hi everyone and welcome to the blog. This week’s recipes are old favourites with a twist, they are Parmesan & Parsley-Crusted Salmon, Fully Loaded Cajun Chicken Burgers, and Roasted Butternut Squash with Goat’s Cheese.

 

My first recipe is Parmesan & Parsley-Crusted Salmon, courtesy of BBC GoodFood website, first published in Olive Magazine October 2007.

Serves 4 Ready in 20mins.

4 x Salmon Fillets, look for organically farmed or wild Alaskan
Butter
50g x Fresh White Breadcrumbs
2 tbsp x Chopped Parsley
½ x Lime, juice only
Olive Oil
40g x Parmesan

 

Heat the oven to 200C/fan 180C/gas 6. Season and put the salmon fillets on a lightly buttered non-stick baking tray. Whizz the breadcrumbs, parsley, lime juice, 1 tbsp oil and Parmesan in a food processor. Cover the salmon with the breadcrumb mixture and bake in the oven for 10-12 minutes until the salmon is cooked through and the breadcrumbs golden. Serve with salad or new potatoes.

Alternatively, instead of parsley try dill or chives. Leave out the lime juice and spice it up with ½ tsp paprika instead.

 

My next recipe is Fully Loaded Cajun Chicken Burgers, courtesy of BBC GoodFood website, first printed in Good Food Magazine February 2009.

Serves 4, takes 20mins to prepare and 15mins to cook.

4 x Skinless Chicken Breasts
2 tbsp x Olive Oil
4 x Smoked Bacon Rashers
2 x Avocados
4 x Ciabatta Rolls, split
4 x Thin slices of your favourite cheese
4 x Small Handfuls of Baby Spinach Leaves
Mayonnaise , to serve (optional)

FOR THE CAJUN SEASONING
1 tbsp x Ground Cumin
1 tbsp x Ground Coriander
1 tbsp x Paprika

 

Mix the seasoning ingredients together with a good grinding of black pepper and a sprinkling of salt, then set aside in a large dish. Heat grill to high. On a board, flatten out the chicken slightly, then drizzle half the oil over and toss in the seasoning until completely coated. Heat the remaining oil in a large frying pan, sizzle the chicken for 5 mins on each side until firm, push to one side of the pan, then fry the bacon for a few mins until cooked.

While the chicken is cooking, halve, stone, peel and slice the avocados, and toast the cut sides of the buns. Cover the tops of the buns with cheese, then grill until melted. To assemble the burgers, spread the buns with mayonnaise if you want, top with a handful of spinach, then a rasher of bacon. To keep the avocado in place, slice the chicken, then alternate between a slice of chicken and avocado. Top with the bun, press down lightly and serve.

 

 

My final recipe is Roasted Butternut Squash with Goat’s Cheese, courtesy of BBC GoodFood website, first printed in Good Food Magazine February 2009.

Serves 4, takes 10mins to prepare and 1hr 25mins to cook.

2 x Small Butternut Squash
1 x Large Garlic Clove, crushed
3 tbsp x Olive Oil
A Pinch of Dried Chilli Flakes
1 tsp x Thyme Leaves, chopped
1 x Courgette, cut into 2cm chunks
1 x Red Pepper, cut into 2cm chunks
2 x Small Red Onions, cut into thin wedges
200g x Cherry Tomatoes
50g x Pine Nuts
100g x Goat’s Cheese, crumbled
1 tbsp x Breadcrumbs
1 tbsp x Parsley, chopped
1 tbsp x Parmesan

 

Heat the oven to 200C/fan 180C/gas 6. Cut the squash in half and scoop out the seeds then cut criss-cross patterns over the cut-side of each one. Mix together the garlic, 2 tbsp olive oil, chilli and thyme and brush this mixture over the flesh. Bake for about 30-40 minutes until the flesh is tender.

To make the filling, put the courgette, pepper and onion in a roasting tin and drizzle with 1 tbsp olive oil. Season and roast for about 20-25 minutes until tender and starting to brown at the edges. Add the cherry tomatoes and pine nuts and cook for another 10 minutes.

Mix the breadcrumbs, parsley and parmesan. Arrange the roasted vegetables and goat’s cheese in the squash halves, scatter with the breadcrumb mix and bake for a further 10 minutes or until golden and bubbling.

Indiana Curry and The Spice Of Life

(first published 1^st June 2013)

Hi everyone and welcome to the blog. This week’s recipes are…. Yes you’ve guessed it PIES!!… No, of course they’re not, they are curries : –Easy Chicken Biryani, Indian Butternut Squash Curry and Curried chickpeas.

 

My first recipe is Easy Chicken Biryani Courtesy of Olive Magazine March 2011.

Serves 4, Prep 10 mins, Cook 50 mins

1-2 tbsp x Tandoori Paste
1 x Lemon, zested and juiced
3 tbsp x 2% Greek Yogurt
2 x Large Skinless Chicken Breasts, cut into pieces
1 x Onion, chopped
Oil
250g x Basmati Rice
400ml x Chicken Stock
A Handful of Fresh Coriander , chopped

 

Heat the oven to 200C/fan 180C/gas 6. Put the tandoori paste in a bowl with the lemon juice, yogurt and chicken, season with a little salt and mix well with your hands.

Fry the onion in 1 tsp oil until it softens and browns, then put into a shallow casserole with the rice, lemon zest and stock and bring to a simmer. Cook for 10 minutes or until the rice is almost tender.
Put the chicken pieces on a baking sheet and cook for 30 minutes or until browned and cooked through. Sit the chicken pieces on top of the rice and put the lot in the oven for 10 minutes or until the rice is cooked through.

To make it healthier, Biryani is often made with ghee and butter, which gives the rice a rich flavour; but cooking the rice in stock instead adds flavour without the calories and fat. Mixing 2% Greek yogurt with tandoori paste makes the marinade less harsh, without adding much fat.

 

My next recipe is Indian Butternut Squash Curry Courtesy of GoodFood Magazine October 2010.

Serves 4, Prep 10 mins, Cook 40 mins

200g x Brown Basmati Rice
1 tbsp x Olive Oil
1 x Butternut Squash, diced
1 x Red Onion, diced
2 tbsp x Mild Curry Paste
300ml x Vegetable Stock
4 x Large Tomatoes, roughly chopped
1 x 400g can of Chickpeas, rinsed and drained
3 tbsp x Fat-Free Greek Yogurt
A Small Handful of Fresh Coriander, chopped

Cook the rice in boiling salted water, as per pack instructions. Meanwhile, heat the oil in a large frying pan and cook the butternut squash for 2-3 mins until lightly browned. Add the onion and the curry paste and fry for 3-4 mins more.

Pour over the stock, then cover and simmer for 15-20 mins, or until the squash is tender. Add the tomatoes and chickpeas, then gently cook for 3-4 mins, until the tomatoes slightly soften.

Take off the heat and stir through the yogurt and coriander. Serve with the rice and some wholemeal chapattis if you like.

 

And my last recipe is Curried chickpeas Courtesy of GoodFood Magazine February 2011.

Serves 4, Prep 15 mins, Cook 15 mins

2 tbsp x Vegetable Oil
1 tsp x Cumin Seeds
1-2 x Red Chillies , deseeded and chopped
1 x Clove
1 x Small Cinnamon Stick
1 x Bay Leaf
1 x Onion, finely chopped
½ tsp x Ground Turmeric
2 x Garlic Cloves, finely chopped
1 x400g can of Chickpeas, rinsed and drained
1 tsp x Paprika
1 tsp x Ground Coriander
2 x Small Tomatoes, chopped
1 tbsp x Chopped Coriander

Heat the oil in a heavy-bottomed pan. Fry the cumin, chillies, clove, cinnamon and bay leaf together until the cumin starts to crackle. Tip in the onion, turmeric and a pinch of salt. Cook for 2 mins until starting to soften, then add the garlic.

Continue cooking 4-5 mins until the onion is soft, then add chickpeas, paprika, black pepper and ground coriander. Give everything a good stir so the chickpeas are well coated in the spices.

Add the tomatoes and 2 tbsp water. Cook on a medium heat until tomatoes are soft and the sauce is thick and pulpy. Take off the heat and sprinkle on the coriander.