Ingredients:
* 3-4 red chillies , (depending on heat - we added 6 but we're chilli fiends!)
* 500 g higher-welfare pork sausage meat
* 1/2 tsp smoked paprika
* 500 g puff pastry
* 2 free-range egg yolks , beaten with a splash of milk
* 1 tbsp whole cumin seeds
*
Ingredients:
Recipe by Peter Begg
Preheat the oven to 180C/gas 4. Pierce the chillies then toast over a gas flame or a hot grill until black and blistered. Place in a bowl, cover with clingfilm and leave to cool. When cool enough to handle, pull off and discard the skins then scoop out the seeds – or leave in if you want fireworks! Chop the chilli flesh and mix with the sausage, paprika and a pinch of pepper.
Sprinkle a work surface with flour. Cut the pastry in half and roll out into 2 strips, 50cm x 15cm each. Shape the sausage meat into 2 sausage shapes and place along the middle of each strip. Coat the pastry either side of the sausage with the egg mixture. Fold the pastry over and press down to seal.
Brush the tops of the sausage rolls with egg wash, sprinkle with cumin seeds and sea salt. Cut into 5cm lengths and place on a non-stick baking sheet. Bake for 20 minutes, until risen, puffed and golden brown.
4 Ocak 2016 Pazartesi
3 Ocak 2016 Pazar
Beef stroganoff, fluffy rice, red onion & parsley pickle recipes
Ingredients:
* For the rice
* 1 mug (300g) 10-minute wholegrain or basmati rice
* ½ bunch fresh thyme
* 200 g baby spinach
* For the pickle
* 2 small red onions
* 1 handful gherkins
* 1 bunch fresh flat-leaf parsley
* For the stroganoff
* 300 g mixed mushrooms
* olive oil
* 3 cloves of garlic
* 2 x 200 g quality sirloin steaks , fat removed
* 1 heaped teaspoon sweet paprika
* 1 lemon
* 1 swig brandy
* 4 heaped tablespoons fat-free natural yoghurt
* 1 swig semi-skimmed milk
*
Ingredients:
Ingredients out • Kettle boiled • Medium lidded pan, medium heat • Food processor (fine slicer) • Large frying pan, high heat
START COOKING
Put 1 mug of rice, 2 mugs of boiling water, the thyme leaves and a pinch of salt and pepper into the medium pan and put the lid on, stirring occasionally • Peel the onions, then finely slice them with the gherkins in the processor and tip into a bowl • Finely slice the parsley stalks and roughly chop the leaves, then toss into the bowl with a swig of gherkin vinegar and a pinch of salt, scrunching together well
Tear or slice the mushrooms into the frying pan with 2 tablespoons of oil, then squash in the unpeeled garlic through a garlic crusher and add two- thirds of the parsley pickle, stirring regularly • Slice the steaks about 1cm thick and toss with salt, pepper, the paprika and the finely grated lemon zest • Tip the mushrooms on to a plate, then add 2 tablespoons of oil and the steak to the pan in one layer, turning when golden
Add the spinach to the rice pan and replace the lid • Add the brandy to the steak, carefully light it with a match (if you want), let the flames subside, then return the mushrooms to the pan with the yoghurt and milk and bring to the boil • Transfer the wilted spinach to a nice serving platter, then fluff up and scatter the rice over the top • Spoon over the stroganoff, squeeze and drain the remaining pickle, then scatter over from a height
* For the rice
* 1 mug (300g) 10-minute wholegrain or basmati rice
* ½ bunch fresh thyme
* 200 g baby spinach
* For the pickle
* 2 small red onions
* 1 handful gherkins
* 1 bunch fresh flat-leaf parsley
* For the stroganoff
* 300 g mixed mushrooms
* olive oil
* 3 cloves of garlic
* 2 x 200 g quality sirloin steaks , fat removed
* 1 heaped teaspoon sweet paprika
* 1 lemon
* 1 swig brandy
* 4 heaped tablespoons fat-free natural yoghurt
* 1 swig semi-skimmed milk
*
Ingredients:
Ingredients out • Kettle boiled • Medium lidded pan, medium heat • Food processor (fine slicer) • Large frying pan, high heat
START COOKING
Put 1 mug of rice, 2 mugs of boiling water, the thyme leaves and a pinch of salt and pepper into the medium pan and put the lid on, stirring occasionally • Peel the onions, then finely slice them with the gherkins in the processor and tip into a bowl • Finely slice the parsley stalks and roughly chop the leaves, then toss into the bowl with a swig of gherkin vinegar and a pinch of salt, scrunching together well
Tear or slice the mushrooms into the frying pan with 2 tablespoons of oil, then squash in the unpeeled garlic through a garlic crusher and add two- thirds of the parsley pickle, stirring regularly • Slice the steaks about 1cm thick and toss with salt, pepper, the paprika and the finely grated lemon zest • Tip the mushrooms on to a plate, then add 2 tablespoons of oil and the steak to the pan in one layer, turning when golden
Add the spinach to the rice pan and replace the lid • Add the brandy to the steak, carefully light it with a match (if you want), let the flames subside, then return the mushrooms to the pan with the yoghurt and milk and bring to the boil • Transfer the wilted spinach to a nice serving platter, then fluff up and scatter the rice over the top • Spoon over the stroganoff, squeeze and drain the remaining pickle, then scatter over from a height
2 Ocak 2016 Cumartesi
Beef kofta curry with fluffy rice, beans & peas recipes
Ingredients:
* For the curry
* 1 x 250 g pack of ready-to-eat Puy lentils
* 1 heaped teaspoon garam masala
* 400 g quality lean beef mince olive oil
* 3 ripe tomatoes
* 1 thumb-sized piece of ginger
* 2 spring onions
* 1 fresh red chilli
* 1 bunch fresh coriander
* 1 teaspoon turmeric
* 1 teaspoon runny honey
* 2 heaped teaspoons Patak's rogan josh curry paste
* ½ x 400 g tin of light coconut milk
* 4 tablespoons fat-free natural yoghurt , to serve
* 1 lemon
* For the rice
* 1 mug (300g) 10-minute wholegrain or basmati rice
* 5 cardamom pods
* 200 g green or yellow beans
* 200 g frozen peas
* 2 uncooked poppadoms
*
Ingredients:
Ingredients out • Kettle boiled • Large frying pan, high heat • Medium lidded casserole pan, high heat • Liquidizer
START COOKING
Put the lentils into a bowl with salt, pepper, the garam masala and mince, then mix and scrunch together with clean hands • Divide the mixture in half, then with wet hands quickly squeeze and mould each half into 6 fat fingers • Put them into the frying pan with 1 tablespoon of oil, turning when golden
Put 1 mug of rice, 2 mugs of boiling water and the cardamom pods into the casserole pan, then halve and add the beans and put the lid on • Squash the tomatoes into the liquidizer, add the peeled ginger, trimmed spring onions, half the chilli, the coriander stalks, turmeric, honey, curry paste and coconut milk, then blitz until combined • Pour into the kofta pan, bring to the boil, then simmer and season to taste
Take the lid off the rice, add the peas, mix it all up and give it just a few more minutes • Crack up the uncooked poppadoms and pop them in the microwave (800W) for a minute or two to puff up • Finely slice the remaining chilli and the coriander leaves and scatter them over the curry, dollop with yoghurt, then serve with lemon wedges, poppadoms and the rice, beans and peas
* For the curry
* 1 x 250 g pack of ready-to-eat Puy lentils
* 1 heaped teaspoon garam masala
* 400 g quality lean beef mince olive oil
* 3 ripe tomatoes
* 1 thumb-sized piece of ginger
* 2 spring onions
* 1 fresh red chilli
* 1 bunch fresh coriander
* 1 teaspoon turmeric
* 1 teaspoon runny honey
* 2 heaped teaspoons Patak's rogan josh curry paste
* ½ x 400 g tin of light coconut milk
* 4 tablespoons fat-free natural yoghurt , to serve
* 1 lemon
* For the rice
* 1 mug (300g) 10-minute wholegrain or basmati rice
* 5 cardamom pods
* 200 g green or yellow beans
* 200 g frozen peas
* 2 uncooked poppadoms
*
Ingredients:
Ingredients out • Kettle boiled • Large frying pan, high heat • Medium lidded casserole pan, high heat • Liquidizer
START COOKING
Put the lentils into a bowl with salt, pepper, the garam masala and mince, then mix and scrunch together with clean hands • Divide the mixture in half, then with wet hands quickly squeeze and mould each half into 6 fat fingers • Put them into the frying pan with 1 tablespoon of oil, turning when golden
Put 1 mug of rice, 2 mugs of boiling water and the cardamom pods into the casserole pan, then halve and add the beans and put the lid on • Squash the tomatoes into the liquidizer, add the peeled ginger, trimmed spring onions, half the chilli, the coriander stalks, turmeric, honey, curry paste and coconut milk, then blitz until combined • Pour into the kofta pan, bring to the boil, then simmer and season to taste
Take the lid off the rice, add the peas, mix it all up and give it just a few more minutes • Crack up the uncooked poppadoms and pop them in the microwave (800W) for a minute or two to puff up • Finely slice the remaining chilli and the coriander leaves and scatter them over the curry, dollop with yoghurt, then serve with lemon wedges, poppadoms and the rice, beans and peas
1 Ocak 2016 Cuma
Barbecued chicken dim sum recipes
Ingredients:
* 3 fresh chillies , (different colours)
* 4 spring onions
* 300 g cooked chicken
* ½ a small bunch fresh coriander
* 1cm piece of fresh ginger , peeled and finely grated
* 5 tablespoons barbecue sauce
* 1 lime
* 500 g self-raising flour , plus extra for dusting
* 400 ml light coconut milk, or semi skimmed milk
* sea salt
* 5 tablespoons sesame seeds , toasted
* hoisin sauce
*
Ingredients:
For this recipe, you will need 300 g cooked chicken.
Halve and deseed the chillies, trim and halve the spring onions, then very finely slice the chillies and spring onions lengthways and place into a bowl of iced water until they curl. Put to one side.
Shred the cooked chicken into a bowl. Finely slice the coriander (stalks and all) and add to the bowl, then mix in the grated ginger, barbecue sauce and a good squeeze of lime juice, then set aside.
Place the flour, coconut milk or semi-skimmed milk and a good pinch salt into a food processor, then pulse a few times until you have a sticky dough. Transfer to a flour-dusted work surface and shape into a long sausage, adding a little more flour if it’s too sticky. Cut into 16 equal-sized pieces, then flatten or roll each into circles (roughly ½ cm thick).
Equally divide the chicken mixture between each of the 16 dough circles (you’ll need roughly 1 heaped teaspoon of chicken per circle), making sure to leave a 2cm gap around the edges. Pull and fold the sides over the filling, pinching the edges together to seal. Place the dim sum balls, upside-down in double-layered, lightly greased muffin cases and divide between two bamboo steamer baskets.
Place a wok on a high heat and fill with 2cm worth of boiling water. Once boiling, place the baskets on top of the wok and cover with a lid. Steam for 12 minutes or until light, fluffy and cooked through.
Drain and scatter over the spring onions and chillies, sprinkle with toasted sesame seeds and serve with a bowl of lime-spiked hoisin sauce for dipping.
* 3 fresh chillies , (different colours)
* 4 spring onions
* 300 g cooked chicken
* ½ a small bunch fresh coriander
* 1cm piece of fresh ginger , peeled and finely grated
* 5 tablespoons barbecue sauce
* 1 lime
* 500 g self-raising flour , plus extra for dusting
* 400 ml light coconut milk, or semi skimmed milk
* sea salt
* 5 tablespoons sesame seeds , toasted
* hoisin sauce
*
Ingredients:
For this recipe, you will need 300 g cooked chicken.
Halve and deseed the chillies, trim and halve the spring onions, then very finely slice the chillies and spring onions lengthways and place into a bowl of iced water until they curl. Put to one side.
Shred the cooked chicken into a bowl. Finely slice the coriander (stalks and all) and add to the bowl, then mix in the grated ginger, barbecue sauce and a good squeeze of lime juice, then set aside.
Place the flour, coconut milk or semi-skimmed milk and a good pinch salt into a food processor, then pulse a few times until you have a sticky dough. Transfer to a flour-dusted work surface and shape into a long sausage, adding a little more flour if it’s too sticky. Cut into 16 equal-sized pieces, then flatten or roll each into circles (roughly ½ cm thick).
Equally divide the chicken mixture between each of the 16 dough circles (you’ll need roughly 1 heaped teaspoon of chicken per circle), making sure to leave a 2cm gap around the edges. Pull and fold the sides over the filling, pinching the edges together to seal. Place the dim sum balls, upside-down in double-layered, lightly greased muffin cases and divide between two bamboo steamer baskets.
Place a wok on a high heat and fill with 2cm worth of boiling water. Once boiling, place the baskets on top of the wok and cover with a lid. Steam for 12 minutes or until light, fluffy and cooked through.
Drain and scatter over the spring onions and chillies, sprinkle with toasted sesame seeds and serve with a bowl of lime-spiked hoisin sauce for dipping.
Warm grilled peach and frisée salad with goat's cheese dressing recipes
Ingredients:
* For the dressing
* 55 g crumbly goat's cheese
* sea salt
* freshly ground black pepper
* 5 tablespoons extra virgin olive oil
* 1 lemon
* 1 tablespoon walnut oil
* 20 g Parmesan cheese , freshly grated
* For the peaches
* 2 large ripe peaches , halved and stones removed
* extra virgin olive oil
* sea salt
* freshly ground black pepper
* 2 frisée or endive lettuces , dark outer leaves discarded, inner leaves washed and dried
* Parmesan cheese , freshly grated
* 1 small bunch fresh mint , smallest leaves picked
*
Ingredients:
To make your dressing, put the goat’s cheese in a pestle and mortar with a little salt and pepper. (Goat’s cheese is salty anyway, so go easy on the salt). Add the olive oil and juice of the lemon and mix up. Add the walnut oil and the Parmesan and mix again, but not for too long or it will split.
Put your peaches, cut-side down, on to a white-hot griddle pan and char them nicely on both sides. Remove and put on a large platter or divide between four plates. Drizzle the peaches with a little olive oil and sprinkle with salt and pepper. Put your frisée or endive leaves into a bowl with enough of your goat’s cheese dressing to coat the leaves, and toss together gently and beautifully. Grate a little Parmesan over the dressed salad and put a pile of it on each plate, next to the peach halves. Scatter over some baby mint leaves. A genius, simple combo!
PS Some warmed, crumbly walnuts would be delicious sprinkled over the top. Also a plate of Parma ham, Spanish serrano ham or speck would be great to serve next to this salad.
* For the dressing
* 55 g crumbly goat's cheese
* sea salt
* freshly ground black pepper
* 5 tablespoons extra virgin olive oil
* 1 lemon
* 1 tablespoon walnut oil
* 20 g Parmesan cheese , freshly grated
* For the peaches
* 2 large ripe peaches , halved and stones removed
* extra virgin olive oil
* sea salt
* freshly ground black pepper
* 2 frisée or endive lettuces , dark outer leaves discarded, inner leaves washed and dried
* Parmesan cheese , freshly grated
* 1 small bunch fresh mint , smallest leaves picked
*
Ingredients:
To make your dressing, put the goat’s cheese in a pestle and mortar with a little salt and pepper. (Goat’s cheese is salty anyway, so go easy on the salt). Add the olive oil and juice of the lemon and mix up. Add the walnut oil and the Parmesan and mix again, but not for too long or it will split.
Put your peaches, cut-side down, on to a white-hot griddle pan and char them nicely on both sides. Remove and put on a large platter or divide between four plates. Drizzle the peaches with a little olive oil and sprinkle with salt and pepper. Put your frisée or endive leaves into a bowl with enough of your goat’s cheese dressing to coat the leaves, and toss together gently and beautifully. Grate a little Parmesan over the dressed salad and put a pile of it on each plate, next to the peach halves. Scatter over some baby mint leaves. A genius, simple combo!
PS Some warmed, crumbly walnuts would be delicious sprinkled over the top. Also a plate of Parma ham, Spanish serrano ham or speck would be great to serve next to this salad.
31 Aralık 2015 Perşembe
The best marinated lamb kebabs recipes
Ingredients:
* 500 g quality lamb , trimmed and cut into 2.5cm cubes
* 6-8 skewers or sticks fresh rosemary , lower leaves removed, tips kept on
* 2 red onions , peeled and quartered
* 2 red peppers , deseeded and cut into 2.5cm pieces
* For the marinade
* 1 tablespoon smoked paprika
* 2 cloves
* ½ teaspoon cumin seeds
* 2 teaspoons coriander seeds
* sea salt
* freshly ground black pepper
* olive oil
*
Ingredients:
If you’re cooking for a load of friends, or for a party, these kebabs will do the trick. They are so easy to make and damn tasty. Marinated in a blend of spices, they can be grilled, chargrilled or cooked on the barbie. Make sure you check out my recipes for fish and chicken kebabs as well!
First bash up all the spices in a pestle and mortar until fine, then mix with the oil to make a thick marinade paste. Put the lamb pieces into a bowl and cover with the marinade. Let them sit there for half an hour to an hour. Then, using the rosemary sticks or skewers, spike each piece of meat alternately with red onion and peppers. Grill for around 5 minutes, turning regularly, to give you nicely charred meat on the outside with juicy pink on the inside. Allow to rest for a few minutes – that is, if you can stop yourself eating them straight away!
* 500 g quality lamb , trimmed and cut into 2.5cm cubes
* 6-8 skewers or sticks fresh rosemary , lower leaves removed, tips kept on
* 2 red onions , peeled and quartered
* 2 red peppers , deseeded and cut into 2.5cm pieces
* For the marinade
* 1 tablespoon smoked paprika
* 2 cloves
* ½ teaspoon cumin seeds
* 2 teaspoons coriander seeds
* sea salt
* freshly ground black pepper
* olive oil
*
Ingredients:
If you’re cooking for a load of friends, or for a party, these kebabs will do the trick. They are so easy to make and damn tasty. Marinated in a blend of spices, they can be grilled, chargrilled or cooked on the barbie. Make sure you check out my recipes for fish and chicken kebabs as well!
First bash up all the spices in a pestle and mortar until fine, then mix with the oil to make a thick marinade paste. Put the lamb pieces into a bowl and cover with the marinade. Let them sit there for half an hour to an hour. Then, using the rosemary sticks or skewers, spike each piece of meat alternately with red onion and peppers. Grill for around 5 minutes, turning regularly, to give you nicely charred meat on the outside with juicy pink on the inside. Allow to rest for a few minutes – that is, if you can stop yourself eating them straight away!
Baked cranberry cheesecake recipes
Ingredients:
* 150 g unsalted butter
* 75 g caster sugar
* 1 vanilla pod , split, seeds scraped
* 225 g flour
* Cheesecake filling:
* 225 g caster sugar
* 1 vanilla pod , split seeds scraped
* 750 g cream cheese
* 3 tbsp cornflour
* 2 large free-range eggs
* 300 ml double cream
* Cranberry topping
* 400 g fresh cranberries
* 1 lemon , juice of
* 150 g caster sugar
*
Ingredients:
Recipe by Dean McClumpha
A mousse ring is like a springform tin without a base; you can buy them at good kitchen shops, or just use a greased and lined springform cake tin.
Preheat the oven to 170C/gas 3. Make a shortbread base by beating the butter, sugar and vanilla seeds together in a large bowl until smooth. Add the flour to the mix and beat until it comes together in a ball. Press into the bottom of a 25cm mousse ring, then place on a lined baking tray and bake in the oven for 15–20 minutes, until golden. Leave the oven on.
To make the filling, combine the sugar, vanilla seeds, cream cheese and cornflour in a bowl and mix until smooth. Stir in the eggs, then the cream, until combined. Pour the filling over the shortbread base and bake in the oven for 45–55 minutes, until the filling has just the slightest wobble.
For the topping, put 300g cranberries in a saucepan with the lemon juice, sugar and 50ml water and simmer for 5–10 minutes over a medium heat, or until the cranberries break down and the mixture thickens. Stir in the rest of the berries, then leave to cool slightly, before pouring over the cheesecake. Chill it in the fridge. When ready to serve, carefully remove from the tin and slice.
* 150 g unsalted butter
* 75 g caster sugar
* 1 vanilla pod , split, seeds scraped
* 225 g flour
* Cheesecake filling:
* 225 g caster sugar
* 1 vanilla pod , split seeds scraped
* 750 g cream cheese
* 3 tbsp cornflour
* 2 large free-range eggs
* 300 ml double cream
* Cranberry topping
* 400 g fresh cranberries
* 1 lemon , juice of
* 150 g caster sugar
*
Ingredients:
Recipe by Dean McClumpha
A mousse ring is like a springform tin without a base; you can buy them at good kitchen shops, or just use a greased and lined springform cake tin.
Preheat the oven to 170C/gas 3. Make a shortbread base by beating the butter, sugar and vanilla seeds together in a large bowl until smooth. Add the flour to the mix and beat until it comes together in a ball. Press into the bottom of a 25cm mousse ring, then place on a lined baking tray and bake in the oven for 15–20 minutes, until golden. Leave the oven on.
To make the filling, combine the sugar, vanilla seeds, cream cheese and cornflour in a bowl and mix until smooth. Stir in the eggs, then the cream, until combined. Pour the filling over the shortbread base and bake in the oven for 45–55 minutes, until the filling has just the slightest wobble.
For the topping, put 300g cranberries in a saucepan with the lemon juice, sugar and 50ml water and simmer for 5–10 minutes over a medium heat, or until the cranberries break down and the mixture thickens. Stir in the rest of the berries, then leave to cool slightly, before pouring over the cheesecake. Chill it in the fridge. When ready to serve, carefully remove from the tin and slice.
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