An Italian pasta dish which uses Spanish ingredients to give a smoky-sweet taste. It can be made in the time it takes to cook the pasta so is perfect for a quick dinner.
Serves 2
Preparation time: 5 minutes
Cooking time: 10 minutes
150-200g penne pasta
150g chorizo, thinly sliced
2 shallots, peeled and finely chopped
1 clove of garlic, peeled and finely shopped
1 tablespoon sherry/red wine vinegar
75-100ml creme fraiche
1 tsp freshly chopped thyme
Olive oil
Parmesan cheese, to serve
Cook the penne pasta as per packet instruction. It should take around 10 minutes.
While the pasta cooks, heat the olive oil in a frying pan and fry the shallots and garlic.
Add the sherry vinegar to deglaze the pan and reduce until there is almost no liquid remaining.
Before the shallots start to take on any colour, reduce the heat and add the chorizo to the pan.
Cook the chorizo until it starts to release its oil, then stir in the creme fraiche.
Add the chopped thyme, season then stir in the cooked, drained pasta with just a little of the cooking liquid to loosen the sauce.
Serve with shavings of the parmesan cheese.
Wednesday 15 September 2010
Saturday 12 June 2010
Spicy couscous
Preparation time: 10 minutes
Cooking time: 30 minutes
Serves 4
Ingredients
255g couscous
400ml chicken/vegetable stock or water
1 onion, finely chopped
1 tsp cumin seeds
1 tsp coriander seeds
1 tsp fennel seeds
1/2 small dried chilli
1 clove garlic, finely chopped
1 tbsp red wine vinegar
1 tsp sugar
Salt
Butter
Olive oil
Bring the stock to the boil and in a separate pan, slowly fry the onion in the olive oil and butter without colouring.
In a mortar and pestle, crush the cumin, coriander and fennel seeds, the chilli and a big pinch of salt.
Add the spices and garlic to the onion and continue to fry. They should be soft and sticky but not burnt or coloured.
Add the vinegar and sugar and reduce to a thick syrup.
Add the couscous and stir to coat with the mixture then ladle in the hot stock and simmer for 15 minutes until all the liquid has been soaked up.
Cooking time: 30 minutes
Serves 4
Ingredients
255g couscous
400ml chicken/vegetable stock or water
1 onion, finely chopped
1 tsp cumin seeds
1 tsp coriander seeds
1 tsp fennel seeds
1/2 small dried chilli
1 clove garlic, finely chopped
1 tbsp red wine vinegar
1 tsp sugar
Salt
Butter
Olive oil
Bring the stock to the boil and in a separate pan, slowly fry the onion in the olive oil and butter without colouring.
In a mortar and pestle, crush the cumin, coriander and fennel seeds, the chilli and a big pinch of salt.
Add the spices and garlic to the onion and continue to fry. They should be soft and sticky but not burnt or coloured.
Add the vinegar and sugar and reduce to a thick syrup.
Add the couscous and stir to coat with the mixture then ladle in the hot stock and simmer for 15 minutes until all the liquid has been soaked up.
Black-eyed beans with Spinach and Balsamic Vinegar
This can be served hot on its own or as a vegetable accompaniment to a meal such as roast pork, or at room temperature as a salad or antipasto.
Ingredients
340g black-eyed beans, soaked overnight
2 cloves of garlic, crushed
255g fresh spinach, roughly chopped
1 tbsp balsamic vinegar
Unsalted butter
Extra virgin olive oil
Salt and freshly ground black pepper
Rinse the soaked beans and cover with fresh, cold water. Bring to the boil and simmer for about an hour or until the beans are tender, then drain.
Fry the garlic in the butter and oil until golden then add the beans and spinach.
Fry until the spinach has wilted which should only take about a minute.
Season and add the balsamic vinegar, stir well and serve.
Ingredients
340g black-eyed beans, soaked overnight
2 cloves of garlic, crushed
255g fresh spinach, roughly chopped
1 tbsp balsamic vinegar
Unsalted butter
Extra virgin olive oil
Salt and freshly ground black pepper
Rinse the soaked beans and cover with fresh, cold water. Bring to the boil and simmer for about an hour or until the beans are tender, then drain.
Fry the garlic in the butter and oil until golden then add the beans and spinach.
Fry until the spinach has wilted which should only take about a minute.
Season and add the balsamic vinegar, stir well and serve.
North African Lamb with Chilli, Ginger and Chickpeas
170g chickpeas (soaked overnight if necessary)
1 large, firm aubergine, diced into 1 inch cubes
1 tin tomatoes
1 1/2 tbsp coriander seeds
1/2 tsp cumin seeds
4 lamb neck fillets, sliced into 2 inch pieces
4 medium/large chillis
2 tbsp grated fresh ginger
2 cloves of garlic, finely chopped
1 tsp vinegar
2 tbsp chopped fresh parsley
1 tbsp chopped fresh coriander
Salt and freshly ground black pepper
Olive oil
Using a pestle and mortar, pound the cumin and coriander seeds with a big pinch of salt. Rub the mix into the lamb pieces.
Heat a large pan, add 2 tablespoons of olive oil and brown the lamb.
Add 2 more tablespoons of olive oil and add the diced aubergine . Fry, along with the lamb for a further 2 minutes, keeping everything moving.
Add the chilli and ginger and continue to cook for 3 minutes, then add the garlic and cook for a minute, still stirring constantly so it doesn't colour too much.
Add the vinegar and tomatoes, reduce the heat, cover and simmer for an hour, stirring occasionally.
Add the chickpeas and simmer for a further 5 minutes. The tomatoes should have created a thick sauce, while the aubergine should be soft and sweet.
Season as necessary and stir in the chopped fresh herbs.
Serve with couscous.
1 large, firm aubergine, diced into 1 inch cubes
1 tin tomatoes
1 1/2 tbsp coriander seeds
1/2 tsp cumin seeds
4 lamb neck fillets, sliced into 2 inch pieces
4 medium/large chillis
2 tbsp grated fresh ginger
2 cloves of garlic, finely chopped
1 tsp vinegar
2 tbsp chopped fresh parsley
1 tbsp chopped fresh coriander
Salt and freshly ground black pepper
Olive oil
Using a pestle and mortar, pound the cumin and coriander seeds with a big pinch of salt. Rub the mix into the lamb pieces.
Heat a large pan, add 2 tablespoons of olive oil and brown the lamb.
Add 2 more tablespoons of olive oil and add the diced aubergine . Fry, along with the lamb for a further 2 minutes, keeping everything moving.
Add the chilli and ginger and continue to cook for 3 minutes, then add the garlic and cook for a minute, still stirring constantly so it doesn't colour too much.
Add the vinegar and tomatoes, reduce the heat, cover and simmer for an hour, stirring occasionally.
Add the chickpeas and simmer for a further 5 minutes. The tomatoes should have created a thick sauce, while the aubergine should be soft and sweet.
Season as necessary and stir in the chopped fresh herbs.
Serve with couscous.
Wednesday 21 April 2010
Carrot and coriander soup
A delicious, healthy vegetarian soup. The cumin and coriander give it a fresh yet warming flavour, perfect all year round!
Preparation time: 10 minutes
Cooking time: 20-30 minutes
Serves 4-6
Ingredients
8-10 carrots, diced
1 onion, sliced
1.5 pints hot vegetable stock
1 bunch fresh coriander, chopped
1 tsp ground coriander
1 tsp ground cumin
Salt and freshly round black pepper, to season
Fry the onion in a little vegetable oil until it begins to soften. Add the diced carrots, stir in with the onions and continue to fry gently for 5 minutes.
Add the vegetable stock, the ground coriander and the ground cumin and stir well.
Bring to the boil, reduce the heat and simmer for 10 - 15 minutes until the carrots are cooked.
Add almost all of the chopped fresh coriander, season, allow to cool then blend until you have the consistency you like.
Return the soup to the pan, reheat, then add the remaining fresh coriander before serving.
Alternatively, try roasting the carrots with a teaspoon of cumin seeds before adding them to the soup. Simply drizzle the carrots with a little olive oil, season and mix with the cumin seeds then roast in a hot oven for 15 minutes. This will give the soup a deeper, warmer flavour compared to a fresher flavour in the original recipe.
Preparation time: 10 minutes
Cooking time: 20-30 minutes
Serves 4-6
Ingredients
8-10 carrots, diced
1 onion, sliced
1.5 pints hot vegetable stock
1 bunch fresh coriander, chopped
1 tsp ground coriander
1 tsp ground cumin
Salt and freshly round black pepper, to season
Fry the onion in a little vegetable oil until it begins to soften. Add the diced carrots, stir in with the onions and continue to fry gently for 5 minutes.
Add the vegetable stock, the ground coriander and the ground cumin and stir well.
Bring to the boil, reduce the heat and simmer for 10 - 15 minutes until the carrots are cooked.
Add almost all of the chopped fresh coriander, season, allow to cool then blend until you have the consistency you like.
Return the soup to the pan, reheat, then add the remaining fresh coriander before serving.
Alternatively, try roasting the carrots with a teaspoon of cumin seeds before adding them to the soup. Simply drizzle the carrots with a little olive oil, season and mix with the cumin seeds then roast in a hot oven for 15 minutes. This will give the soup a deeper, warmer flavour compared to a fresher flavour in the original recipe.
Roast butternut squash soup
A silky smooth, sweet, healthy soup. Easy to make and it can be portioned and frozen for later if necessary!
Preparation time: 10 minutes
Cooking time: 50 minutes
Serves 4-6
Ingredients
1 butternut squash, cubed
1 onion, sliced
1.5 pints hot chicken or vegetable stock
Olive oil & butter
Salt and freshly ground black pepper, to season
Double cream and croutons, to serve
Lightly coat the cubed butternut squash with the olive oil and season. Roast in an oven preheated to 180C (350F) for around 20 - 30 minutes until the squash and softened.
Begin to fry the onion in the butter and when it begins to soften, add the roasted squash and mix together gently.
Add the stock and bring to the boil. Simmer until the squash is completely cooked through and season.
Allow the soup to cool, then blend. Using a hand blender, you can keep your soup quite chunky or smooth and silky. If it is too thick, just add some more water until it reaches the right consistency.
Serve with a swirl of double cream and some crunchy, toasted croutons.
Preparation time: 10 minutes
Cooking time: 50 minutes
Serves 4-6
Ingredients
1 butternut squash, cubed
1 onion, sliced
1.5 pints hot chicken or vegetable stock
Olive oil & butter
Salt and freshly ground black pepper, to season
Double cream and croutons, to serve
Lightly coat the cubed butternut squash with the olive oil and season. Roast in an oven preheated to 180C (350F) for around 20 - 30 minutes until the squash and softened.
Begin to fry the onion in the butter and when it begins to soften, add the roasted squash and mix together gently.
Add the stock and bring to the boil. Simmer until the squash is completely cooked through and season.
Allow the soup to cool, then blend. Using a hand blender, you can keep your soup quite chunky or smooth and silky. If it is too thick, just add some more water until it reaches the right consistency.
Serve with a swirl of double cream and some crunchy, toasted croutons.
Friday 16 April 2010
Pesto crusted salmon fillet
This recipe uses the previous pesto mixture to make a crispy, melting crust on the salmon.
Preparation time: 5 minutes
Cooking time: 15 minutes
Serves 4
Ingredients
4 salmon fillets
Fresh pesto (see previous recipe)
4 tbsp breadcrumbs
Combine the pesto with the breadcrumbs and top each salmon fillet with the mixture on the flesh side.
Melt some butter and a little olive oil in a frying pan and add the salmon fillets, skin side down.
Fry for 5-6 minutes on a medium-high heat but don't move the fish around.
Next, put the salmon fillets under a hot grill, either on a tray or in the frying pan if it wont be damaged by the heat.
Grill for a further 5 minutes until the salmon is just cooked all the way through and the pesto topping has melted and gone crispy on top.
Serve with new potatoes and fresh seasonal vegetables.
Preparation time: 5 minutes
Cooking time: 15 minutes
Serves 4
Ingredients
4 salmon fillets
Fresh pesto (see previous recipe)
4 tbsp breadcrumbs
Combine the pesto with the breadcrumbs and top each salmon fillet with the mixture on the flesh side.
Melt some butter and a little olive oil in a frying pan and add the salmon fillets, skin side down.
Fry for 5-6 minutes on a medium-high heat but don't move the fish around.
Next, put the salmon fillets under a hot grill, either on a tray or in the frying pan if it wont be damaged by the heat.
Grill for a further 5 minutes until the salmon is just cooked all the way through and the pesto topping has melted and gone crispy on top.
Serve with new potatoes and fresh seasonal vegetables.
Fresh pesto
You can either make this pesto using a mortar and pestle or a food processor. By using a mortar and pestle, you will get a more rustic, chunky pesto whereas a food processor will give you a smoother mixture. Pesto is traditionally made with just basil, as the recipe below shows. However, you can experiment with different ingredients such as peppery rocket leaves, spinach, sun dried tomatoes, walnuts or toasted hazelnuts. Each will give you different textures, flavours and colours which will suit different meals and accompaniments.
Preparation time: 5 minutes
Ingredients
2 garlic cloves
50g freshly grated parmesan cheese
30g pine nuts
30g fresh basil
100ml olive oil
Salt and freshly ground black pepper
If using a food processor, add all the ingredients and pulse the processor until you have a chunky paste but not a puree.
If using a mortar and pestle, grind the dry ingredients together until they are of the right consistency. Transfer to a bowl and add the olive oil and mix together well.
Once the pesto is made, it can be stored for a good few weeks. Simply transfer to a clean jar and cover with a layer of olive oil.
This pesto can be used in many different recipes such as with pasta, as a crust on salmon fillets or as a topping in a homemade tomato soup. Or simply use it as a dip for a starter.
Preparation time: 5 minutes
Ingredients
2 garlic cloves
50g freshly grated parmesan cheese
30g pine nuts
30g fresh basil
100ml olive oil
Salt and freshly ground black pepper
If using a food processor, add all the ingredients and pulse the processor until you have a chunky paste but not a puree.
If using a mortar and pestle, grind the dry ingredients together until they are of the right consistency. Transfer to a bowl and add the olive oil and mix together well.
Once the pesto is made, it can be stored for a good few weeks. Simply transfer to a clean jar and cover with a layer of olive oil.
This pesto can be used in many different recipes such as with pasta, as a crust on salmon fillets or as a topping in a homemade tomato soup. Or simply use it as a dip for a starter.
Thursday 15 April 2010
Sticky barbecue sauce
This recipe makes a delicious, sweet, sticky barbecue sauce with a kick. Add some finely chopped fresh chilli in when you cook the onion to spice it up even more.
Preparation time: 5 minutes
Cooking time: 15 minutes
Ingredients
1 onion, finely diced
1 garlic clove, finely diced
5 tbsp tomato ketchup
1 tsp Worcestershire sauce
1 tsp red wine vinegar
2 tsp honey
4 tbsp water
1 tsp chilli powder
1 tsp paprika
3-4 drops of Tabasco
Slowly fry the onions and garlic slowly in a little vegetable oil until they are softened but not coloured.
Add the rest of the ingredients to the pan, bring to the boil then reduce the heat and allow to simmer for ten minutes, stirring occasionally.
The barbecue sauce is now ready to be used either as a marinade or as a dip.
For sticky barbecue chicken wings, marinade the wings in the sauce for at least half an hour. Then barbecue, grill or fry the wings and continue to baste them with the remaining sauce until they are cooked. Also try with sausages and spare ribs, served with potato wedges and homemade crunchy coleslaw.
Preparation time: 5 minutes
Cooking time: 15 minutes
Ingredients
1 onion, finely diced
1 garlic clove, finely diced
5 tbsp tomato ketchup
1 tsp Worcestershire sauce
1 tsp red wine vinegar
2 tsp honey
4 tbsp water
1 tsp chilli powder
1 tsp paprika
3-4 drops of Tabasco
Slowly fry the onions and garlic slowly in a little vegetable oil until they are softened but not coloured.
Add the rest of the ingredients to the pan, bring to the boil then reduce the heat and allow to simmer for ten minutes, stirring occasionally.
The barbecue sauce is now ready to be used either as a marinade or as a dip.
For sticky barbecue chicken wings, marinade the wings in the sauce for at least half an hour. Then barbecue, grill or fry the wings and continue to baste them with the remaining sauce until they are cooked. Also try with sausages and spare ribs, served with potato wedges and homemade crunchy coleslaw.
Homemade crunchy coleslaw
A perfect accompaniment for barbecues, salads and sandwiches. You can alter the amount of each ingredient if you prefer one particular flavour. Also, for some added crunch, try adding some sweetcorn to the coleslaw.
Preparation time: 10 minutes
Cooking time: 0
Serves 4
Ingredients
4 carrots
2 red onions
1 small white cabbage
2 tbsp mayonnaise
Squeeze of lemon juice
Salt and pepper
To make the coleslaw, simply grate or shred all the vegetables and combine with the mayonnaise and lemon juice.
Season to taste then serve.
By using fresh vegetables, you will make a vibrant, tasty and colourful coleslaw. It is also a great way to increase the amount of vegetables in your diet.
Preparation time: 10 minutes
Cooking time: 0
Serves 4
Ingredients
4 carrots
2 red onions
1 small white cabbage
2 tbsp mayonnaise
Squeeze of lemon juice
Salt and pepper
To make the coleslaw, simply grate or shred all the vegetables and combine with the mayonnaise and lemon juice.
Season to taste then serve.
By using fresh vegetables, you will make a vibrant, tasty and colourful coleslaw. It is also a great way to increase the amount of vegetables in your diet.
Tuesday 13 April 2010
Warm duck salad with honey and balsamic dressing
This is a really simple salad dish which is easily adaptable. With such a wide range of salad leaves easily available all year round, you can experiment until you find the perfect combination for you!
Preparation time: 5 minutes
Cooking time: 15-20 minutes
Serves 4
Ingredients
For the salad:
2 free range duck breasts
Mixed salad leaves
Cucumber
Cherry tomatoes
Radish
Salt and freshly gound black pepper
For the dressing:
6 tbsp olive oil
1 tsp honey
1 tsp balsamic vinegar
1 tsp lemon juice
Salt and pepper
To start, score the skin of the duck breasts with a sharp knife and season well with salt and pepper.
Add the duck breasts to a hot frying pan, skin side down. If you use a good quality non-stick pan, there is no need to use any oil as the skin of the duck will release its own natural fat as it cooks.
Fry the duck for around 7 minutes on each side depending on the thickness of the meat. This should give you a nice crispy skin and the duck will still be pink in the middle. If you prefer your meat well done, adjust the times accordingly.
While the duck is cooking, combine all the ingredients for the dressing in a bowl and whisk well to incorporate all the flavours.
When the duck is cooked, it is important to remove it from the frying pan and allowing it to rest. This lets the meat relax making it juicy and tender.
To serve, coat the salad leaves with three quarters of the dressing. Arrange the salad ingredients and top with thin slices of duck. Finally, drizzle over the remainder of the dressing and enjoy!
Preparation time: 5 minutes
Cooking time: 15-20 minutes
Serves 4
Ingredients
For the salad:
2 free range duck breasts
Mixed salad leaves
Cucumber
Cherry tomatoes
Radish
Salt and freshly gound black pepper
For the dressing:
6 tbsp olive oil
1 tsp honey
1 tsp balsamic vinegar
1 tsp lemon juice
Salt and pepper
To start, score the skin of the duck breasts with a sharp knife and season well with salt and pepper.
Add the duck breasts to a hot frying pan, skin side down. If you use a good quality non-stick pan, there is no need to use any oil as the skin of the duck will release its own natural fat as it cooks.
Fry the duck for around 7 minutes on each side depending on the thickness of the meat. This should give you a nice crispy skin and the duck will still be pink in the middle. If you prefer your meat well done, adjust the times accordingly.
While the duck is cooking, combine all the ingredients for the dressing in a bowl and whisk well to incorporate all the flavours.
When the duck is cooked, it is important to remove it from the frying pan and allowing it to rest. This lets the meat relax making it juicy and tender.
To serve, coat the salad leaves with three quarters of the dressing. Arrange the salad ingredients and top with thin slices of duck. Finally, drizzle over the remainder of the dressing and enjoy!
Sunday 11 April 2010
The Best Chilli con Carne
This is a simple recipe for a classic chilli con carne but with a few additions to give it a lift! Perfect for warming you up in the winter.
Preparation time: 5 minutes
Cooking time: 30-40 minutes
Serves 4-6
Ingredients
1 onion (red or white), finely chopped
2 cloves of garlic, finely chopped
2 chillis (red or green depending on your taste), seeds removed and finely chopped
1 pepper (red, green, yellow or orange), seeds removed and finely chopped or sliced
500g good quality minced beef
1 beef stock cube
Worcestershire sauce
Tomato, garlic and/or vegetable puree
2 tins of red kidney beans in chilli sauce
Passata or chopped tomatos
2 tsp ground cumin
1 tsp chilli powder
1 tsp smoked paprika
Jack Daniels whiskey
Salt and ground black pepper, to season
Vegetable oil
Begin by slowly frying the chopped onion and pepper in the vegetable oil. Cook them until the onions have softened but are not browning, then add the chillis and garlic and cook through.
Turn up the heat and when the pan has reached temperature, add the minced beef and fry. Mix the beef up well in the pan ensuring there are no lumps of meat remaining.
When the meat has browned completely, crumble in the stock cube then add a good dash of Worcestershire sauce and a teaspoon of each of the purees to make the mixture rich and thick.
Next, add the spices and combine well. The quantities can be varied to your taste but cumin is the most important of the flavours here.
Pour in the kidney beans and the passata or tinned tomatoes, season and stir well then reduce the heat and simmer the chilli for 20 to 30 minutes until the kidney beans are cooked through and the sauce has thickened. If the pan gets too dry during this time, add a few spoons of water but not so much as to dilute the flavour.
Around 10 minutes before the chilli is cooked, add about 50ml of the Jack Daniels. This allows time for all the alcohol to burn away but leaves behind the smokey flavour which adds a further depth of flavour to the dish.
Serve the chilli with basmati rice and nachos. A dollop of sour cream on top will take away some of the spice if you need it! For a tasty, filling lunch, serve on hot jacket potato.
Chilli con carne always tastes better a day or two after it has been made. The extra time allows the flavours to develop and the texture to become richer. When you have cooked the chilli, allow to cool before refridgerating then heat through before serving. Any leftovers can be portioned and frozen for whenever you need it.
Preparation time: 5 minutes
Cooking time: 30-40 minutes
Serves 4-6
Ingredients
1 onion (red or white), finely chopped
2 cloves of garlic, finely chopped
2 chillis (red or green depending on your taste), seeds removed and finely chopped
1 pepper (red, green, yellow or orange), seeds removed and finely chopped or sliced
500g good quality minced beef
1 beef stock cube
Worcestershire sauce
Tomato, garlic and/or vegetable puree
2 tins of red kidney beans in chilli sauce
Passata or chopped tomatos
2 tsp ground cumin
1 tsp chilli powder
1 tsp smoked paprika
Jack Daniels whiskey
Salt and ground black pepper, to season
Vegetable oil
Begin by slowly frying the chopped onion and pepper in the vegetable oil. Cook them until the onions have softened but are not browning, then add the chillis and garlic and cook through.
Turn up the heat and when the pan has reached temperature, add the minced beef and fry. Mix the beef up well in the pan ensuring there are no lumps of meat remaining.
When the meat has browned completely, crumble in the stock cube then add a good dash of Worcestershire sauce and a teaspoon of each of the purees to make the mixture rich and thick.
Next, add the spices and combine well. The quantities can be varied to your taste but cumin is the most important of the flavours here.
Pour in the kidney beans and the passata or tinned tomatoes, season and stir well then reduce the heat and simmer the chilli for 20 to 30 minutes until the kidney beans are cooked through and the sauce has thickened. If the pan gets too dry during this time, add a few spoons of water but not so much as to dilute the flavour.
Around 10 minutes before the chilli is cooked, add about 50ml of the Jack Daniels. This allows time for all the alcohol to burn away but leaves behind the smokey flavour which adds a further depth of flavour to the dish.
Serve the chilli with basmati rice and nachos. A dollop of sour cream on top will take away some of the spice if you need it! For a tasty, filling lunch, serve on hot jacket potato.
Chilli con carne always tastes better a day or two after it has been made. The extra time allows the flavours to develop and the texture to become richer. When you have cooked the chilli, allow to cool before refridgerating then heat through before serving. Any leftovers can be portioned and frozen for whenever you need it.
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