Sunday, 9 August 2009
BBQ sausage and bean pot
Fry whole sausages with 6 shopped bacon rashers and 1 chopped onion in a little oil for 5-8mins. Add 2 x 400g cans of mixed beans, a 400g can chopped tomatoes with herbs, sugar and some chilli powder. Simmer 8 mins, or until cooked through. Serve with mash.
Lunchbox ideas
Pasta salad
chicken guacamole wrap
mini ham rolls
sweet potato and chickpea soup
bean dip with veggie sticks
paspberry banana smoothie
carot and pineapple muffins
chicken guacamole wrap
mini ham rolls
sweet potato and chickpea soup
bean dip with veggie sticks
paspberry banana smoothie
carot and pineapple muffins
** Leek, cheddar and mustard veggies sausages
3 tb sunflower oil
2 leeks, washed and finely chopped
pinch of chilli flakes
200g white breadcrumbs
150g mature cheddar, finely grated
1tb wholegrain mustart
1/2 bunch fresh chives, finely chopped
3 medium free-range eggs
Heat 1 tb oil and cook leeks until softened. Add chilli, then tip into a bowl. Add 150g breadcrumbs, cheese, mustard, chives and 2 eggs. Mix well, season, then put the bowl in the freezer for 5 mins.
Place the remaining breadcrumbs in a shallow dish and the eggs in another with a pinch of salt and pepper (beat them).
Shape the mixture into 8 sausages, then dip in the egg mixture before rolling in the breadcrumbs.
Heat the oil and fry sausages for 10mins until golden and cooked through. Serve with chutney and a crunchy salad.
2 leeks, washed and finely chopped
pinch of chilli flakes
200g white breadcrumbs
150g mature cheddar, finely grated
1tb wholegrain mustart
1/2 bunch fresh chives, finely chopped
3 medium free-range eggs
Heat 1 tb oil and cook leeks until softened. Add chilli, then tip into a bowl. Add 150g breadcrumbs, cheese, mustard, chives and 2 eggs. Mix well, season, then put the bowl in the freezer for 5 mins.
Place the remaining breadcrumbs in a shallow dish and the eggs in another with a pinch of salt and pepper (beat them).
Shape the mixture into 8 sausages, then dip in the egg mixture before rolling in the breadcrumbs.
Heat the oil and fry sausages for 10mins until golden and cooked through. Serve with chutney and a crunchy salad.
Courgette, broad bean and pancetta pasta in a cheesy sauce
Preheat oven to 180. Cook 120g large pasta shells in a pan of boiling salted water for 12 mins until almost cooked, then drain and refresh in cold water.
Meanwhile, cook 200g frozen broad beans in a pan of boiling water for a few minutes, then drain and refresh in cold water. Once cool, slip the beans out of their outer skins.
Coarsely grate 2 large courgettes, sprinkle with salt and leave for 10mins, then squeeze out as much liquid as possible. Heat 2 tb olive oil and fry 70g pack of pancetta for 2-3mins, then add the courgette with the grated zest of 1 lemon and fry for 5mins.
Add the broad beans and ocok for another minute. Stuff the mizture into the shells and put in an ovenproof dish. Miz a 300g pot of cheese sauce with 100ml creme fraiche and a splash of water, pour over the pasta and sprinkle with 50g grated parmesan. Bake for 10mins until piping hot.
Meanwhile, cook 200g frozen broad beans in a pan of boiling water for a few minutes, then drain and refresh in cold water. Once cool, slip the beans out of their outer skins.
Coarsely grate 2 large courgettes, sprinkle with salt and leave for 10mins, then squeeze out as much liquid as possible. Heat 2 tb olive oil and fry 70g pack of pancetta for 2-3mins, then add the courgette with the grated zest of 1 lemon and fry for 5mins.
Add the broad beans and ocok for another minute. Stuff the mizture into the shells and put in an ovenproof dish. Miz a 300g pot of cheese sauce with 100ml creme fraiche and a splash of water, pour over the pasta and sprinkle with 50g grated parmesan. Bake for 10mins until piping hot.
Aubergine Parmigiana
Preheat oven to 200. Slice 2 small aubergines lengthways into 1cm slices and brush with olive oil. Heat a griddle pan over a high heat and cook the aubergine in batches for 2-3mins, turning once, until tender. Spread 1 side of the cooked aubergine slices with 2tb sun-dried tomato pesto, then layer them up into 3 layers in a lightly greased ovenproof dish with 2 x 125g balls mozzarella, sliced, and a 350g jar of chilli and tomato sauce.
Miz together 50g ready-made fresh breadcrumbs and 50g grated vegetarian parmesan, then sprinkle over the top.
Bake for 20-25mins until bubbling and golden. Serve with a green salad.
Miz together 50g ready-made fresh breadcrumbs and 50g grated vegetarian parmesan, then sprinkle over the top.
Bake for 20-25mins until bubbling and golden. Serve with a green salad.
Chocolate and Banana Tart
You can make this the day efore, cover and chill overnight. Bring up to room temp before serving.
200ml full-fat milk
550ml double cream
65g caster sugar
350g good quality dark chocolate, broken up
2 large free-range eggs
2 large or 4 small ripe bananas
for the hazelnut pastry
75g toasted hazelnuts
250g plain flour, plus extra for dusting
75g icing sugar
150g unsalted butter, chilled and chopped
1 large free-range egg, separated
Pastry
Place the hazelnuts in a food processor until finely chopped. Add 40g flour and grind once more into a fine mixutre - take care not to grind it for too long or it will start to go oily. Add the remaining flour, then add the icing sugar, chilled butter and a good pinch of salt. Whizz briefly until the mixture looks like fine breadcrumbs. Add the egg yolk and about 1 1/2 tsp iced water, then pulse until the mixture comes together in a ball (adding a little more water if necessary,1 tsp at a time). Turn out onto a lightly floured surface and knead briefly until smooth. Wrap in cling film and chill for 20mins.
Thinly roll out the pastry on a lightly floured surface and use to line a 26cm loose-bottomed tart tin that's 4cm deep. The pastry is quite crumbly and moist so if it breaks, just overlap the edges and press back together. Prick the base here and there with a fork, then chill for 30mins.
Put a baking sheet into the oven and preheat it to 190. Line the pastry case with a crumpled sheet of baking paper and a layer of baking beans or rice. Bake for 15-20mins until the edges are biscuit-coloured and set. Remove the paper and beans and bake for a further 5 mins. Remove once more, brush the base with a little of the egg white, then return to the oven for 3-4mins until the base is crisp and golden. Set aside. Lower the oven temp to 160.
Place the milk, cream and sugar in a saucepan over a med heat and slowly bring to the boil, stirring. Take off the heat, then stir in the chocolate until smooth. Lightly beat the eggs toether, then whisk into the chocolate mixture until smooth. Pour the mixture into a jug.
Peel and slice the bananas, then arrange in an even layer over the base of the pastry case. Pull out the oven shelf, place the tart base on the hot baking sheet, then carefully pour in the chocolate filling and slide the oven shelf back in. Close the oven door and bake the tart for 35-40 mins until the filling is just set but still has a slight wobble (it will continue to firm up as it cools). Cool, then cut into wedges and serve.
200ml full-fat milk
550ml double cream
65g caster sugar
350g good quality dark chocolate, broken up
2 large free-range eggs
2 large or 4 small ripe bananas
for the hazelnut pastry
75g toasted hazelnuts
250g plain flour, plus extra for dusting
75g icing sugar
150g unsalted butter, chilled and chopped
1 large free-range egg, separated
Pastry
Place the hazelnuts in a food processor until finely chopped. Add 40g flour and grind once more into a fine mixutre - take care not to grind it for too long or it will start to go oily. Add the remaining flour, then add the icing sugar, chilled butter and a good pinch of salt. Whizz briefly until the mixture looks like fine breadcrumbs. Add the egg yolk and about 1 1/2 tsp iced water, then pulse until the mixture comes together in a ball (adding a little more water if necessary,1 tsp at a time). Turn out onto a lightly floured surface and knead briefly until smooth. Wrap in cling film and chill for 20mins.
Thinly roll out the pastry on a lightly floured surface and use to line a 26cm loose-bottomed tart tin that's 4cm deep. The pastry is quite crumbly and moist so if it breaks, just overlap the edges and press back together. Prick the base here and there with a fork, then chill for 30mins.
Put a baking sheet into the oven and preheat it to 190. Line the pastry case with a crumpled sheet of baking paper and a layer of baking beans or rice. Bake for 15-20mins until the edges are biscuit-coloured and set. Remove the paper and beans and bake for a further 5 mins. Remove once more, brush the base with a little of the egg white, then return to the oven for 3-4mins until the base is crisp and golden. Set aside. Lower the oven temp to 160.
Place the milk, cream and sugar in a saucepan over a med heat and slowly bring to the boil, stirring. Take off the heat, then stir in the chocolate until smooth. Lightly beat the eggs toether, then whisk into the chocolate mixture until smooth. Pour the mixture into a jug.
Peel and slice the bananas, then arrange in an even layer over the base of the pastry case. Pull out the oven shelf, place the tart base on the hot baking sheet, then carefully pour in the chocolate filling and slide the oven shelf back in. Close the oven door and bake the tart for 35-40 mins until the filling is just set but still has a slight wobble (it will continue to firm up as it cools). Cool, then cut into wedges and serve.
Ultimate Tomato Sauce
Makes enough for 3 dishes. Good to freeze.
5kg ripe vine tomatoes, halved
250ml olive oil, plus 8 tb for drizzling
6 shallots, finely sliced
head of garlic, cloves separated and finely sliced
2 red chillies, halved and deseeded
4 tb red wine vinegar
4 tsp caster sugar
Preheat oven to 200. Place tomatoes in 2 or 3 large roasting tins and drizzle with 8 tb olive oil. Season well with sea salt and freshly ground black pepper and roast for 30-40mins until really softened.
Meanwhile, gently heat 250ml olive oil in a large frying pan. Add the shallots, garlic and chillies and fry over a very low heat for 10mins until softened. Remove the pan from the heat and set aside to infuse for 10mins. Sieve the oil into a jug and discard the solids.
Pour the infused oil into a large saucepan and set over a medium heat. Crush the tomatoes with the back of a fork and add to the oil. Simmer gently for 5 mins, then add the vinegar and sugar and simmer for a further 30mins, stiring occasionally until you have a thick, rich sauce. Check the seasoning and remove from the heat. Divide into 3 portions and freeze.
5kg ripe vine tomatoes, halved
250ml olive oil, plus 8 tb for drizzling
6 shallots, finely sliced
head of garlic, cloves separated and finely sliced
2 red chillies, halved and deseeded
4 tb red wine vinegar
4 tsp caster sugar
Preheat oven to 200. Place tomatoes in 2 or 3 large roasting tins and drizzle with 8 tb olive oil. Season well with sea salt and freshly ground black pepper and roast for 30-40mins until really softened.
Meanwhile, gently heat 250ml olive oil in a large frying pan. Add the shallots, garlic and chillies and fry over a very low heat for 10mins until softened. Remove the pan from the heat and set aside to infuse for 10mins. Sieve the oil into a jug and discard the solids.
Pour the infused oil into a large saucepan and set over a medium heat. Crush the tomatoes with the back of a fork and add to the oil. Simmer gently for 5 mins, then add the vinegar and sugar and simmer for a further 30mins, stiring occasionally until you have a thick, rich sauce. Check the seasoning and remove from the heat. Divide into 3 portions and freeze.
Aubergine satay skewers
2 aubergines
2-3 tb olive oil
for the satay dip
3tb vege oil
225g unsalted peanuts
4 shallots, finely chopped
2 garlic cloves, crushed
1 small red chilli, deseeded and finely chopped
1/2 tsp hot chilli powder
1 tsp brown sugar
2 tsp dark soy sauce
100g coconut cream
juice of 2 lemons
Preheat bbq. Soak 16 wooden skewers in warm water for 30mins. Slice the auergines lengthways to the thickness of a pound coin, then halve lengthways. Place in a bowl, toss in the olive oil with plenty of salt and then set aside for 20mins.
Heat 2 tb vegetable oil in a large pan over a low heat and stirfry the peanuts for 5mins until golden. Set aside to cool for a little, then blend in a food processor until smooth.
In the same pan, fry the shallots and garlic in the remaining oil over a high heat for 1 minute. Add the chopped chilli, chilli powder, sugar, soy sauce, coconut cream and 400ml water. Bring to the bowl, add the peanut paste and simmer for 15mins until thickened. Add the lemon juice and season with salt. Keep warm
Thread aubergine onto the skewers so that they form a snake (ie wavy pattern). Cook on the hot part of the bbq for a max of 2mins until charred. Flip over and repeat on the other side.
Serve with the dip.
2-3 tb olive oil
for the satay dip
3tb vege oil
225g unsalted peanuts
4 shallots, finely chopped
2 garlic cloves, crushed
1 small red chilli, deseeded and finely chopped
1/2 tsp hot chilli powder
1 tsp brown sugar
2 tsp dark soy sauce
100g coconut cream
juice of 2 lemons
Preheat bbq. Soak 16 wooden skewers in warm water for 30mins. Slice the auergines lengthways to the thickness of a pound coin, then halve lengthways. Place in a bowl, toss in the olive oil with plenty of salt and then set aside for 20mins.
Heat 2 tb vegetable oil in a large pan over a low heat and stirfry the peanuts for 5mins until golden. Set aside to cool for a little, then blend in a food processor until smooth.
In the same pan, fry the shallots and garlic in the remaining oil over a high heat for 1 minute. Add the chopped chilli, chilli powder, sugar, soy sauce, coconut cream and 400ml water. Bring to the bowl, add the peanut paste and simmer for 15mins until thickened. Add the lemon juice and season with salt. Keep warm
Thread aubergine onto the skewers so that they form a snake (ie wavy pattern). Cook on the hot part of the bbq for a max of 2mins until charred. Flip over and repeat on the other side.
Serve with the dip.
Spiced Mushroom Burger
8 large field mushrooms
4 tb olive oil
2 small red onions, finely chopped
2 large garlic cloves, crushed
1 tsp ground cumin
good pinch of ground coriander
180g baby spinach
2 red chillies, deseeded and finely chopped
grated zest of 1 lemon
120g feta, crumbled
6 flatbreads and greek yoghurt to serve
Light/preheat bbq. Brush mushrooms with 3tb of the oil, then season.
Heat the remaining oil in a frying pan over a low heat and gently fry the onions and garlic for 5mins until softened. Add spices and cook for 2 mins more, then fransfer the spiced onion to a bowl.
Put spinach in a colander, pour over boiling water from the kettle to wilt, refresh under cold water, squeeze fry and then roughly chop.
Stir the spinach, chillies, lemon zest and feta into the onion mixture and season to taste.
BBQ the mushrooms for 5mins, flat side up, place to one side, turn over and divide the filling between them (ie so the filling is in the underneath part of the mushroom). Place back on a med-hot part of the bbq for a further 10mins until cooked through and the filling is hot.
BBQ flatbreads for a minute, then use to wrap the mushrooms and top with a dollop of yogurt and serve.
4 tb olive oil
2 small red onions, finely chopped
2 large garlic cloves, crushed
1 tsp ground cumin
good pinch of ground coriander
180g baby spinach
2 red chillies, deseeded and finely chopped
grated zest of 1 lemon
120g feta, crumbled
6 flatbreads and greek yoghurt to serve
Light/preheat bbq. Brush mushrooms with 3tb of the oil, then season.
Heat the remaining oil in a frying pan over a low heat and gently fry the onions and garlic for 5mins until softened. Add spices and cook for 2 mins more, then fransfer the spiced onion to a bowl.
Put spinach in a colander, pour over boiling water from the kettle to wilt, refresh under cold water, squeeze fry and then roughly chop.
Stir the spinach, chillies, lemon zest and feta into the onion mixture and season to taste.
BBQ the mushrooms for 5mins, flat side up, place to one side, turn over and divide the filling between them (ie so the filling is in the underneath part of the mushroom). Place back on a med-hot part of the bbq for a further 10mins until cooked through and the filling is hot.
BBQ flatbreads for a minute, then use to wrap the mushrooms and top with a dollop of yogurt and serve.
* SUnny vegetable patties (like pasties)
1/2 yellow pepper, diced
1 medium carrot, diced
200g butternut squash, diced
2 tb coriander leaves, chopped
2 spring onions, finely chopped
75g sweetcorn, drained
50g orange cheese, such as double gloucester, grated
1 ts sea salt
for the patty pastry
225g plain flour, plus extra for dusting
1 1/2 tsp ground tumeric
110g cold butter, cut into small cubes
1 small egg, lightly beaten, to glaze.
For the pastry, put the flour, turmeric and a pinch of salt in a bowl and rub in the butter with your fingers. Add 4-5 tb cold water, mixing quickly with a knife until the pastry comes together. Roll into a ball, wrap in cling film and chill for 30mins. Preheat oven to 200.
Put the pepper, carrot and squash in a saucepan with a small amount of just-boiled water to cover. Cook for 4mins. Drain, place in a bowl and mix with the remaining filling ingrediants.
Cut the pastry into 4 equal sized pieces. On a lightly floured surface, roll out the pastry pieces to make 4 large ovals (approx 15cm in diameter) with the thickness of a pound coin. Divide the filling among the patties, placing it on one long half of each oval, leaving 1cm around the edge. Brush the edges with water, fold the empty halves over and use a fork to crimp the patty edges together.
Prick the patties a couple of times with a fork, brush with the beaten egg and cook for 25 mins until golden on the outside and cooked through.
Can freeze before cooking by open freezing them on a tray and then in a freezer bag for up to 3 mths. Defrost in fridge and then cook.
1 medium carrot, diced
200g butternut squash, diced
2 tb coriander leaves, chopped
2 spring onions, finely chopped
75g sweetcorn, drained
50g orange cheese, such as double gloucester, grated
1 ts sea salt
for the patty pastry
225g plain flour, plus extra for dusting
1 1/2 tsp ground tumeric
110g cold butter, cut into small cubes
1 small egg, lightly beaten, to glaze.
For the pastry, put the flour, turmeric and a pinch of salt in a bowl and rub in the butter with your fingers. Add 4-5 tb cold water, mixing quickly with a knife until the pastry comes together. Roll into a ball, wrap in cling film and chill for 30mins. Preheat oven to 200.
Put the pepper, carrot and squash in a saucepan with a small amount of just-boiled water to cover. Cook for 4mins. Drain, place in a bowl and mix with the remaining filling ingrediants.
Cut the pastry into 4 equal sized pieces. On a lightly floured surface, roll out the pastry pieces to make 4 large ovals (approx 15cm in diameter) with the thickness of a pound coin. Divide the filling among the patties, placing it on one long half of each oval, leaving 1cm around the edge. Brush the edges with water, fold the empty halves over and use a fork to crimp the patty edges together.
Prick the patties a couple of times with a fork, brush with the beaten egg and cook for 25 mins until golden on the outside and cooked through.
Can freeze before cooking by open freezing them on a tray and then in a freezer bag for up to 3 mths. Defrost in fridge and then cook.
Frittata with courgettes, peas, mint and ricotta
6 large eggs
2 tb fresh mint leaves
1 tb olive oil
500g courgettes, roughly chopped
1 garlic clove
125g frozen peas
100g ricotta
Preheat grill to med-hiugh. Crack eggs into a bowl to lightly beat together with a fork, the mint and some cracked pepper.
Heat the oil in a large, ovenproof frying pan over a low heat. When hot, fry the courgette and garlic for 8-10mins, stirring often, until the courgette is light golden and tender. Stir in the thawed frozen peas.
Spread the courgette and pea mixture evenly through the pan, then carefully pour in the eggs, crumble over the ricotta, and cook the frittata over a medium-low heat for 8-10mins until almost set.
Place the pan under the grill and cook for a further 1-2minutes until the top is set and golden. Cool slightly, then slice into wedges and serve warm, with a salad if desired.
2 tb fresh mint leaves
1 tb olive oil
500g courgettes, roughly chopped
1 garlic clove
125g frozen peas
100g ricotta
Preheat grill to med-hiugh. Crack eggs into a bowl to lightly beat together with a fork, the mint and some cracked pepper.
Heat the oil in a large, ovenproof frying pan over a low heat. When hot, fry the courgette and garlic for 8-10mins, stirring often, until the courgette is light golden and tender. Stir in the thawed frozen peas.
Spread the courgette and pea mixture evenly through the pan, then carefully pour in the eggs, crumble over the ricotta, and cook the frittata over a medium-low heat for 8-10mins until almost set.
Place the pan under the grill and cook for a further 1-2minutes until the top is set and golden. Cool slightly, then slice into wedges and serve warm, with a salad if desired.
Subscribe to:
Posts (Atom)