Ingredients
150g plain flour
150g mature cheese, grated
150g butter, cut into small pieces
1 egg yolk
sesame seeds for sprinkling
Method
1. Mix the flour and cheese together, then add the butter and mix using fingers until combined.
2. Stir in the egg yolk and mix to form a dough - wrap in cling film and leave to chill in the fridge for about 30 minutes.
3. On a lightly floured surface, roll out the cheese dough thinly and cut into 6 cm rounds - re-rolling the trimmings to make c. 35 rounds.
4. Place the rounds on lightly greased baking trays, sprinkle the tops with sesame seeds, and cook at 200C for 20 minutes until the sables are lightly golden.
5. Transfer to a wire rack and cool slightly before serving.
Status
Untried
Monday, 31 March 2014
Monday, 24 March 2014
Cheese and Chive Bread
Ingredients
225g self-raising flour
1 teaspoon salt
1 teaspoon mustard powder
100g mature cheese, grated
2 tablespoons chopped fresh chives
1 egg, beaten
25g butter, melted
150ml milk
Method
1. Grease a 9 inch square cake tin and line the base with baking parchment.
2. Mix flour, salt and mustard powder - reserve 3 tablespoons of the grated cheese, and mix the rest into the bowl along with the chopped chives - mix well.
3. Add the beaten egg, melted butter and milk, and stir mixture thoroughly - pour into the prepared tin and spread with a knife - sprinkle over the reserved grated cheese.
4. Bake in a preheated oven at 190C for 30 minutes - leave cool slightly in the tin, then turn out on a wire rack to cool further - cut into triangles to serve.
Status
Untried.
225g self-raising flour
1 teaspoon salt
1 teaspoon mustard powder
100g mature cheese, grated
2 tablespoons chopped fresh chives
1 egg, beaten
25g butter, melted
150ml milk
Method
1. Grease a 9 inch square cake tin and line the base with baking parchment.
2. Mix flour, salt and mustard powder - reserve 3 tablespoons of the grated cheese, and mix the rest into the bowl along with the chopped chives - mix well.
3. Add the beaten egg, melted butter and milk, and stir mixture thoroughly - pour into the prepared tin and spread with a knife - sprinkle over the reserved grated cheese.
4. Bake in a preheated oven at 190C for 30 minutes - leave cool slightly in the tin, then turn out on a wire rack to cool further - cut into triangles to serve.
Status
Untried.
Green Easter Pie
Ingredients
2 tablespoons olive oil
1 onion, chopped
2 garlic cloves, chopped
200g arborio rice
700ml chicken or vegetable stock
125ml white wine
50g cheese, grated
100g frozen peas
80g rocket, roughly chopped
2 tomatoes, diced
4 eggs, beaten
3 tablespoons fresh marjoram, chopped
50g breadcrumbs
salt and pepper
Method
1. Lightly grease and line the base of 9-inch deep cake tin.
2. Heat the oil, and fry off the onion and garlic for 4-5 minutes until softened - add the rice to pan and mix well to combine, add the wine, and then stock until all the liquid is absorbed and the rice is tender.
3. Stir in the cheese, peas, chopped rocket, tomatoes, eggs and 2 tablespoons of the marjoram - season to taste with salt and pepper.
4. Spoon the risotto into the tin, and level the surface by pressing down with the back of a wooden spoon - top with the breadcrumbs and the remaining marjoram.
5. Bake in a preheated oven at 180C for 30 minutes until set - cut into slices and serve immediately.
Status
Untried
2 tablespoons olive oil
1 onion, chopped
2 garlic cloves, chopped
200g arborio rice
700ml chicken or vegetable stock
125ml white wine
50g cheese, grated
100g frozen peas
80g rocket, roughly chopped
2 tomatoes, diced
4 eggs, beaten
3 tablespoons fresh marjoram, chopped
50g breadcrumbs
salt and pepper
Method
1. Lightly grease and line the base of 9-inch deep cake tin.
2. Heat the oil, and fry off the onion and garlic for 4-5 minutes until softened - add the rice to pan and mix well to combine, add the wine, and then stock until all the liquid is absorbed and the rice is tender.
3. Stir in the cheese, peas, chopped rocket, tomatoes, eggs and 2 tablespoons of the marjoram - season to taste with salt and pepper.
4. Spoon the risotto into the tin, and level the surface by pressing down with the back of a wooden spoon - top with the breadcrumbs and the remaining marjoram.
5. Bake in a preheated oven at 180C for 30 minutes until set - cut into slices and serve immediately.
Status
Untried
Roman Focaccia
Ingredients
7g dried yeast
1 teaspoon sugar
300ml warm water
450g strong white flour
2 teaspoons salt
3 tablespoons rosemary, chopped
2 tablespoons olive oil
450g mixed red and white onions, sliced into rings
4 garlic cloves, sliced
Method
1. Place the yeast and sugar in a small bowl, mix with 100ml of the water and leave to ferment in a warm place for 15 minutes.
2. Mix the flour and salt - add the yeast mixture, half of the rosemary and the remaining water - mix to form a smooth dough - knead for 4 minutes.
3. Cover the dough with oiled cling film and leave to rise for 30 minutes or until doubled in size.
4. Heat the oil in a large pan - add the onions and garlic and fry for 5 minutes or until softened - cover the pan and continue too cook for a further 7-8 minutes or until the onions are lightly caramelised.
5. Remove the dough from the bowl and knead it again for 1-2 minutes - roll the dough out to no more than 6mm thick, to form a square shape.
6. Place on a large baking tray - spread the onions over the dough and sprinkle with the remaining rosemary.
7. Bake in a preheated oven at 200C for 25-30 minutes until golden - cut into squares to serve.
Status
Untried
7g dried yeast
1 teaspoon sugar
300ml warm water
450g strong white flour
2 teaspoons salt
3 tablespoons rosemary, chopped
2 tablespoons olive oil
450g mixed red and white onions, sliced into rings
4 garlic cloves, sliced
Method
1. Place the yeast and sugar in a small bowl, mix with 100ml of the water and leave to ferment in a warm place for 15 minutes.
2. Mix the flour and salt - add the yeast mixture, half of the rosemary and the remaining water - mix to form a smooth dough - knead for 4 minutes.
3. Cover the dough with oiled cling film and leave to rise for 30 minutes or until doubled in size.
4. Heat the oil in a large pan - add the onions and garlic and fry for 5 minutes or until softened - cover the pan and continue too cook for a further 7-8 minutes or until the onions are lightly caramelised.
5. Remove the dough from the bowl and knead it again for 1-2 minutes - roll the dough out to no more than 6mm thick, to form a square shape.
6. Place on a large baking tray - spread the onions over the dough and sprinkle with the remaining rosemary.
7. Bake in a preheated oven at 200C for 25-30 minutes until golden - cut into squares to serve.
Status
Untried
Courgette and Thyme Fritters
Ingredients
100g self-raising flour
2 eggs, beaten
50ml milk
300g courgette
2 tablespoons fresh thyme
1 tablespoon oil
salt and pepper
Method
1. Mix the flour, eggs and milk to form a thick batter.
2. Grate the courgettes over a sheet of kitchen paper placed in a bowl to absorb some of the juices.
3. Add the courgettes, thyme, salt and pepper to the batter and mix thoroughly.
4. Heat the oil in a large frying -pan - spoon the mixture into the hot oil and cook in batches for 3-4 minute on each side.
5. Remove fritters from pan and drain thoroughly.
Status
Untried.
100g self-raising flour
2 eggs, beaten
50ml milk
300g courgette
2 tablespoons fresh thyme
1 tablespoon oil
salt and pepper
Method
1. Mix the flour, eggs and milk to form a thick batter.
2. Grate the courgettes over a sheet of kitchen paper placed in a bowl to absorb some of the juices.
3. Add the courgettes, thyme, salt and pepper to the batter and mix thoroughly.
4. Heat the oil in a large frying -pan - spoon the mixture into the hot oil and cook in batches for 3-4 minute on each side.
5. Remove fritters from pan and drain thoroughly.
Status
Untried.
Baked Aubergines and Tomatoes
Ingredients
3-4 tablespoons olive oil
2 garlic cloves, crushed
2 large aubergines
100g Mozzarella cheese, sliced thinly
200g tomato sauce
50g grated cheese
Method
1. Heat 2 tablespoons of olive oil in a large frying pan - add the garlic and saute for 30 seconds.
2. Slice the aubergines lengthwise - add the slices to the pan and cook in the oil for 3-5 minutes on each side, until tender.
3. Remove the aubergines and drain on absorbent kitchen paper.
4. Place a layer of aubergine slices in a shallow ovenproof dish - cover the aubergines with a layer of Mozzarella then pour over a third of the tomato sauce - continue layering in the same order, finishing with a layer of tomato sauce on top.
5. Generously sprinkle with grated cheese, then bake in a preheated oven at 200C for 25-30 minutes - serve warm or chilled.
Status
Untried
3-4 tablespoons olive oil
2 garlic cloves, crushed
2 large aubergines
100g Mozzarella cheese, sliced thinly
200g tomato sauce
50g grated cheese
Method
1. Heat 2 tablespoons of olive oil in a large frying pan - add the garlic and saute for 30 seconds.
2. Slice the aubergines lengthwise - add the slices to the pan and cook in the oil for 3-5 minutes on each side, until tender.
3. Remove the aubergines and drain on absorbent kitchen paper.
4. Place a layer of aubergine slices in a shallow ovenproof dish - cover the aubergines with a layer of Mozzarella then pour over a third of the tomato sauce - continue layering in the same order, finishing with a layer of tomato sauce on top.
5. Generously sprinkle with grated cheese, then bake in a preheated oven at 200C for 25-30 minutes - serve warm or chilled.
Status
Untried
Sunday, 23 March 2014
Sicilian Spaghetti
Ingredients
150ml olive oil
2 aubergines
350g minced beef
1 onion, chopped
2 garlic cloves, crushed
2 tablespoons tomato puree
400g tin of chopped tomatoes
1 teaspoon Worcestershire sauce
1/2 teaspoon dried oregano
1 red pepper, chopped
175 dried spaghetti
115g grated cheese
salt and pepper
Method
1. Brush an 8-inch loose-based round cake tin with oil, line the base with baking parchment also brushed with oil.
2. Slice the aubergines and fry in a little oil until browned on both sides - drain on kitchen paper.
3. Cook the beef, onion and garlic in a pan until browned - add the tomato puree, tomatoes, Worcestershire sauce, herbs, salt and pepper - simmer for 10 minutes then add the pepper and cook for a further 10 minutes.
4. Bring a pan of salted water to the boil - add the spaghetti and 1 tablespoon olive oil and cook until tender - drain and turn the spaghetti into a bowl - add the meat mixture and cheese and mix.
5. Arrange aubergine slices over the base and sides of the pan - add the pasta and meat mix, then cover with the rest of the aubergine - bake a preheated oven at 200C for 40 minutes - leave to stand for 5 minutes, then invert onto a serving dish.
Status
Untried.
150ml olive oil
2 aubergines
350g minced beef
1 onion, chopped
2 garlic cloves, crushed
2 tablespoons tomato puree
400g tin of chopped tomatoes
1 teaspoon Worcestershire sauce
1/2 teaspoon dried oregano
1 red pepper, chopped
175 dried spaghetti
115g grated cheese
salt and pepper
Method
1. Brush an 8-inch loose-based round cake tin with oil, line the base with baking parchment also brushed with oil.
2. Slice the aubergines and fry in a little oil until browned on both sides - drain on kitchen paper.
3. Cook the beef, onion and garlic in a pan until browned - add the tomato puree, tomatoes, Worcestershire sauce, herbs, salt and pepper - simmer for 10 minutes then add the pepper and cook for a further 10 minutes.
4. Bring a pan of salted water to the boil - add the spaghetti and 1 tablespoon olive oil and cook until tender - drain and turn the spaghetti into a bowl - add the meat mixture and cheese and mix.
5. Arrange aubergine slices over the base and sides of the pan - add the pasta and meat mix, then cover with the rest of the aubergine - bake a preheated oven at 200C for 40 minutes - leave to stand for 5 minutes, then invert onto a serving dish.
Status
Untried.
Saturday, 22 March 2014
Dolmas
Ingredients
225g package of vine leaves
150ml olive oil
4 tablespoons lemon juice
300ml water
Filling
125g long grain rice (not basmati)
350ml water
60g currants
60g pine kernels
2 spring onions, very finely chopped
4 tablespoons finely chopped fresh parsley
1 tablespoon finely chopped fresh coriander
finely grated rind of 1/2 lemon
salt and pepper
Method
1. Rinse the vine leaves, cover with boiling water and leave to soak for 5 minutes.
2. Place the rice and water in a pan, with a pinch of salt - bring to the boil, then simmer for 10-12 minutes or until all the liquid is absorbed - drain and set aside to cool.
3. Stir the currants, pine kernels, spring onions, herbs, and lemon rind into the cooled rice - season well with salt and pepper.
4. Roll up the filling in the vine leaves - place the leaf rolls in a pan, join side down - combine the olive oil, lemon juice and water, and pour into the pan - simmer for 30 minutes, remove from the heat and leave to cool in the pan - serve chilled.
225g package of vine leaves
150ml olive oil
4 tablespoons lemon juice
300ml water
Filling
125g long grain rice (not basmati)
350ml water
60g currants
60g pine kernels
2 spring onions, very finely chopped
4 tablespoons finely chopped fresh parsley
1 tablespoon finely chopped fresh coriander
finely grated rind of 1/2 lemon
salt and pepper
Method
1. Rinse the vine leaves, cover with boiling water and leave to soak for 5 minutes.
2. Place the rice and water in a pan, with a pinch of salt - bring to the boil, then simmer for 10-12 minutes or until all the liquid is absorbed - drain and set aside to cool.
3. Stir the currants, pine kernels, spring onions, herbs, and lemon rind into the cooled rice - season well with salt and pepper.
4. Roll up the filling in the vine leaves - place the leaf rolls in a pan, join side down - combine the olive oil, lemon juice and water, and pour into the pan - simmer for 30 minutes, remove from the heat and leave to cool in the pan - serve chilled.
Aubergine Spread
Ingredients
2 large aubergines
1 tomato
1 garlic clove, chopped
4 tablespoons extra-virgin olive oil
2 tablespoons lemon juice
2 tablespoons pine kernels, lightly toasted
2 spring onions, finely chopped
salt and pepper
pinch of ground cumin
Method
1. Pierce the aubergines all over - place them on a baking sheet in a preheated oven at 230C and roast for 20-25 minutes until they are very soft - set aside to cool.
2. Skin the tomato, cut in half and scoop out the seeds - finely dice the flesh and set aside.
3. Cut the aubergines in half lengthways - scoop out the flesh with a spoon and transfer to a food processor - add the garlic, olive oil, lemon juice, pine kernels, cumin, salt and pepper - process the mixture until smooth.
4. Spoon the mixture into a bowl and stir through the spring onions and diced tomato - cover and chill for 30 minutes before serving.
Status
Untried.
2 large aubergines
1 tomato
1 garlic clove, chopped
4 tablespoons extra-virgin olive oil
2 tablespoons lemon juice
2 tablespoons pine kernels, lightly toasted
2 spring onions, finely chopped
salt and pepper
pinch of ground cumin
Method
1. Pierce the aubergines all over - place them on a baking sheet in a preheated oven at 230C and roast for 20-25 minutes until they are very soft - set aside to cool.
2. Skin the tomato, cut in half and scoop out the seeds - finely dice the flesh and set aside.
3. Cut the aubergines in half lengthways - scoop out the flesh with a spoon and transfer to a food processor - add the garlic, olive oil, lemon juice, pine kernels, cumin, salt and pepper - process the mixture until smooth.
4. Spoon the mixture into a bowl and stir through the spring onions and diced tomato - cover and chill for 30 minutes before serving.
Status
Untried.
Nutty Rice Burgers
Ingredients
1 tablespoon sunflower oil
1 small onion, chopped finely
100g mushrooms, chopped finely
350g cooked brown rice
100g breadcrumbs
75g cashew nuts, chopped
1 egg
2 tablespoons brown fruity sauce
dash of Tabasco sauce
salt and pepper
Methods
1. Fry the onions for 3-4 minutes until they begin to soften - add the mushrooms and cook for a further 2 minutes.
2. Remove the pan from the heat, and mix in the rice, breadcrumbs, cashew nuts, egg and sauces - season with salt and pepper and mix well.
3. Shape the mixture into 6 burgers - leave to chill in the fridge for at least 30 minutes.
4. Barbecue or grill the burgers on an oiled rack for 5-6 minutes on each side, turning once and basting frequently with oil.
5. Top burger with a slice of cheese a couple of minutes before the end of cooking time - serve in a toasted burger bun with fried onions.
Status
Untried.
1 tablespoon sunflower oil
1 small onion, chopped finely
100g mushrooms, chopped finely
350g cooked brown rice
100g breadcrumbs
75g cashew nuts, chopped
1 egg
2 tablespoons brown fruity sauce
dash of Tabasco sauce
salt and pepper
Methods
1. Fry the onions for 3-4 minutes until they begin to soften - add the mushrooms and cook for a further 2 minutes.
2. Remove the pan from the heat, and mix in the rice, breadcrumbs, cashew nuts, egg and sauces - season with salt and pepper and mix well.
3. Shape the mixture into 6 burgers - leave to chill in the fridge for at least 30 minutes.
4. Barbecue or grill the burgers on an oiled rack for 5-6 minutes on each side, turning once and basting frequently with oil.
5. Top burger with a slice of cheese a couple of minutes before the end of cooking time - serve in a toasted burger bun with fried onions.
Status
Untried.
Vegetarian Sausages
Ingredients
1 tablespoon sunflower oil
1 small onion, chopped finely
50g mushrooms, chopped finely
1/2 red pepper, chopped finely
400g tin of cannellini beans, drained and rinsed
100g fresh breadcrumbs
100g cheddar cheese, grated
1 teaspoon dried mixed herbs
1 egg yolk
season plain flour
Method
1. Fry the onion, mushroom and pepper until softened.
2. Mash the cannellini beans, and the vegetable mixture, breadcrumbs, cheese, herbs and egg yolk, and mix well together.
3. Press the mixture together, and shape into 8 sausages - roll each sausage into the seasoned flour - chill for 30 minutes.
4. Barbecue or grill the sausages on a sheet of oiled foil for 15-20 minutes, turning and basting frequently with oil, until golden.
5. Serve in a bread roll with a layer of fried onions.
Status
Untried.
1 tablespoon sunflower oil
1 small onion, chopped finely
50g mushrooms, chopped finely
1/2 red pepper, chopped finely
400g tin of cannellini beans, drained and rinsed
100g fresh breadcrumbs
100g cheddar cheese, grated
1 teaspoon dried mixed herbs
1 egg yolk
season plain flour
Method
1. Fry the onion, mushroom and pepper until softened.
2. Mash the cannellini beans, and the vegetable mixture, breadcrumbs, cheese, herbs and egg yolk, and mix well together.
3. Press the mixture together, and shape into 8 sausages - roll each sausage into the seasoned flour - chill for 30 minutes.
4. Barbecue or grill the sausages on a sheet of oiled foil for 15-20 minutes, turning and basting frequently with oil, until golden.
5. Serve in a bread roll with a layer of fried onions.
Status
Untried.
Chicken Satay
Ingredients
2 chicken breasts, skinned and boned
Marinade
4 tablespoons sunflower oil
2 cloves garlic, crushed
3 tablespoons fresh, chopped coriander
1 tablespoon caster sugar
1/2 teaspoon ground cumin
1/2 teaspoon ground coriander
1 tablespoon soy sauce
1 red chilli
salt and pepper
Satay Sauce
2 tablespoons sunflower oil
1 small onion, chopped finely
1 red chilli, chopped
1/2 teaspoon ground coriander
1/2 teaspoon ground cumin
8 tablespoons peanut butter
8 tablespoons chicken stock or water
1 tablespoon block coconut
Method
1. Cut the chicken lengthwise into 8 long strips - thread 'concertina-style' onto pre-soaked wooden skewers.
2. Place marinade ingredients in a blender and process until smooth - coat the chicken with the marinade and leave to chill in the fridge for at least 2 hours.
3. Make the sauce - fry the onion and chilli in the oil, until softened but not browned - stir in the spices and cook for 1 minute - add the remaining sauce ingredients and cook the mixture gently for 5 minutes.
4. Barbecue or grill the chicken skewers for about 10 minutes, basting with any remaining marinade - serve immediately with the warm sauce.
Status
Untried.
2 chicken breasts, skinned and boned
Marinade
4 tablespoons sunflower oil
2 cloves garlic, crushed
3 tablespoons fresh, chopped coriander
1 tablespoon caster sugar
1/2 teaspoon ground cumin
1/2 teaspoon ground coriander
1 tablespoon soy sauce
1 red chilli
salt and pepper
Satay Sauce
2 tablespoons sunflower oil
1 small onion, chopped finely
1 red chilli, chopped
1/2 teaspoon ground coriander
1/2 teaspoon ground cumin
8 tablespoons peanut butter
8 tablespoons chicken stock or water
1 tablespoon block coconut
Method
1. Cut the chicken lengthwise into 8 long strips - thread 'concertina-style' onto pre-soaked wooden skewers.
2. Place marinade ingredients in a blender and process until smooth - coat the chicken with the marinade and leave to chill in the fridge for at least 2 hours.
3. Make the sauce - fry the onion and chilli in the oil, until softened but not browned - stir in the spices and cook for 1 minute - add the remaining sauce ingredients and cook the mixture gently for 5 minutes.
4. Barbecue or grill the chicken skewers for about 10 minutes, basting with any remaining marinade - serve immediately with the warm sauce.
Status
Untried.
Sweet Maple Chicken
Ingredients
6 chicken portions
5 tablespoons maple syrup
1 tablespoon caster sugar
1/2 orange, grated rind and juice
2 tablespoons tomato ketchup
2 teaspoons Worcestershire sauce
Method
1. Slash the flesh of the chicken and place in a shallow non-metallic dish.
2. Mix together the maple syrup, sugar, orange rind and juice, ketchup and Worcestershire sauce.
3. Pour the marinade over the chicken and coat thoroughly - cover and leave to chill in the fridge.
4. Remove the chicken from the marinade, and barbecue or grill for about 30 minutes, turning and basting with the marinade until done.
Status
Untried
6 chicken portions
5 tablespoons maple syrup
1 tablespoon caster sugar
1/2 orange, grated rind and juice
2 tablespoons tomato ketchup
2 teaspoons Worcestershire sauce
Method
1. Slash the flesh of the chicken and place in a shallow non-metallic dish.
2. Mix together the maple syrup, sugar, orange rind and juice, ketchup and Worcestershire sauce.
3. Pour the marinade over the chicken and coat thoroughly - cover and leave to chill in the fridge.
4. Remove the chicken from the marinade, and barbecue or grill for about 30 minutes, turning and basting with the marinade until done.
Status
Untried
Cajun Spicy Chicken
Ingredients
4 chicken portions
1 clove garlic
1 tablespoon light muscavado sugar
3 tablespoons paprika
2 teaspoons cayenne pepper
1 teaspoon dried oregano
1 teaspoon dried sage
1 teaspoon dried thyme
4 tablespoons sunflower oil
2 tablespoons lemon juice
salt and pepper
Method
1. Slash the flesh of the chicken and rub it with the garlic clove (cut in half) - season with salt and pepper.
2. Mix together the sugar, spices and dried herbs - sprinkle over the chicken and rub into the flesh - cover and leave to stand for at least 2 hours.
3. Mix together the oil and the lemon juice and brush over the chicken.
4. Barbecue or grill the chicken for about 30 minutes, turning and basting with the oil and lemon mixture, until the chicken is cooked.
Status
Untried.
4 chicken portions
1 clove garlic
1 tablespoon light muscavado sugar
3 tablespoons paprika
2 teaspoons cayenne pepper
1 teaspoon dried oregano
1 teaspoon dried sage
1 teaspoon dried thyme
4 tablespoons sunflower oil
2 tablespoons lemon juice
salt and pepper
Method
1. Slash the flesh of the chicken and rub it with the garlic clove (cut in half) - season with salt and pepper.
2. Mix together the sugar, spices and dried herbs - sprinkle over the chicken and rub into the flesh - cover and leave to stand for at least 2 hours.
3. Mix together the oil and the lemon juice and brush over the chicken.
4. Barbecue or grill the chicken for about 30 minutes, turning and basting with the oil and lemon mixture, until the chicken is cooked.
Status
Untried.
Meatballs in Spicy-Sweet Sauce
Ingredients
225g minced pork
225g minced beef
6 tablespoons cooked rice
1 egg, lightly beaten
1.5 onions, finely chopped
5 garlic cloves, crushed
1/2 teaspoon cumin
large pinch ground cinnamon
2 tablespoons raisin
1 tablespoon molasses sugar
1-2 tablespoons cider or wine vinegar
400g can chopped tomatoes
350ml beef stock
1-2 tablespoons mild chilli powder
1 tablespoon paprika
1 tablespoon chopped fresh coriander
1 tablespoon chopped fresh parsley or mint
2 tablespoons vegetable oil
2 sweet potatoes, peeled and cut into bite-sized chunks
salt and pepper
grated cheese, to serve
Method
1. Mix the meat with the rice, the egg, half the onion and garlic, the cumin, cinnamon and raisins - divide the mixture into even-sized pieces and roll into balls - fry these in a non-stick frying pan over a medium heat, adding a little oil if necessary to help them brown - remove from frying pan and set aside.
2. Place the molasses sugar in a blender with the vinegar, tomatoes, stock, chilli powder, paprika, and remaining onion and garlic - process until blended then stir in the chopped fresh herbs - set aside.
3. Wipe the frying pan clean - heat some oil and add the sweet potatoes, cooking until tender and golden brown.
4. Pour in the blended sauce, and add the meatballs to the pan - cook for about 10 minutes, until the meatballs are heated through and the flavours have completely combined - season with salt and pepper and serve with grated cheese.
Status
Untried
225g minced pork
225g minced beef
6 tablespoons cooked rice
1 egg, lightly beaten
1.5 onions, finely chopped
5 garlic cloves, crushed
1/2 teaspoon cumin
large pinch ground cinnamon
2 tablespoons raisin
1 tablespoon molasses sugar
1-2 tablespoons cider or wine vinegar
400g can chopped tomatoes
350ml beef stock
1-2 tablespoons mild chilli powder
1 tablespoon paprika
1 tablespoon chopped fresh coriander
1 tablespoon chopped fresh parsley or mint
2 tablespoons vegetable oil
2 sweet potatoes, peeled and cut into bite-sized chunks
salt and pepper
grated cheese, to serve
Method
1. Mix the meat with the rice, the egg, half the onion and garlic, the cumin, cinnamon and raisins - divide the mixture into even-sized pieces and roll into balls - fry these in a non-stick frying pan over a medium heat, adding a little oil if necessary to help them brown - remove from frying pan and set aside.
2. Place the molasses sugar in a blender with the vinegar, tomatoes, stock, chilli powder, paprika, and remaining onion and garlic - process until blended then stir in the chopped fresh herbs - set aside.
3. Wipe the frying pan clean - heat some oil and add the sweet potatoes, cooking until tender and golden brown.
4. Pour in the blended sauce, and add the meatballs to the pan - cook for about 10 minutes, until the meatballs are heated through and the flavours have completely combined - season with salt and pepper and serve with grated cheese.
Status
Untried
Deep Fried Sweetmeats in Syrup
Ingredients
5 tablespoons dried full-cream milk powder
1.5 tablespoons plain flour
1 teaspoon baking powder
1.5 tablespoons unsalted butter
1 medium egg
1 teaspoon mil to mix (if required)
10 tablespoons ghee for frying
Syrup
750ml water
8 tablespoons sugar
2 green cardamoms, crushed
1 large pinch saffron strands
Method
1. Mix milk powder and baking powder.
2. Heat butter until melted - whisk the egg into the powder mix, and add the melted butter (and milk if required) to form a soft dough.
3. Break the dough into about 12 small pieces and shape into smooth balls.
4. Heat the ghee in a deep pan - reduce the heat and fry the dough balls (3 or 4 at a time) turning until dark brown in colour - set aside.
5. Make the syrup by boiling the water and sugar in a pan for 7-10 minutes adding the crushed cardamom and saffron - pour the syrup over the sweetmeat and leave to soak for 10 minutes - serve hot or cold.
Status
Untried - but have had something similar in an Indian restaurant and it was very nice . . .
5 tablespoons dried full-cream milk powder
1.5 tablespoons plain flour
1 teaspoon baking powder
1.5 tablespoons unsalted butter
1 medium egg
1 teaspoon mil to mix (if required)
10 tablespoons ghee for frying
Syrup
750ml water
8 tablespoons sugar
2 green cardamoms, crushed
1 large pinch saffron strands
Method
1. Mix milk powder and baking powder.
2. Heat butter until melted - whisk the egg into the powder mix, and add the melted butter (and milk if required) to form a soft dough.
3. Break the dough into about 12 small pieces and shape into smooth balls.
4. Heat the ghee in a deep pan - reduce the heat and fry the dough balls (3 or 4 at a time) turning until dark brown in colour - set aside.
5. Make the syrup by boiling the water and sugar in a pan for 7-10 minutes adding the crushed cardamom and saffron - pour the syrup over the sweetmeat and leave to soak for 10 minutes - serve hot or cold.
Status
Untried - but have had something similar in an Indian restaurant and it was very nice . . .
Raita
Ingredients - Mint Raita
200ml natural yogurt
50ml water
1 small onion, finely chopped
1/2 teaspoon mint sauce
1/2 teaspoon salt
Ingredients - Cucumber Raita
225g cucumber
1 medium onion
1/2 teaspoon salt
1/2 teaspoon mint sauce
300ml natural yogurt
150ml water
Method
1. For the mint raita - mix yoghurt and water well - add onion, mint sauce, and salt and blend together.
2. For the cucumber raita - peel and slice the cucumber, and chop the onion - add the salt and mint sauce, then the yogurt and water and mix well - blend in a liquidizer to serve.
Status
I've made mint raita before by mixing mint sauce with natural yogurt, so this should work well!
200ml natural yogurt
50ml water
1 small onion, finely chopped
1/2 teaspoon mint sauce
1/2 teaspoon salt
Ingredients - Cucumber Raita
225g cucumber
1 medium onion
1/2 teaspoon salt
1/2 teaspoon mint sauce
300ml natural yogurt
150ml water
Method
1. For the mint raita - mix yoghurt and water well - add onion, mint sauce, and salt and blend together.
2. For the cucumber raita - peel and slice the cucumber, and chop the onion - add the salt and mint sauce, then the yogurt and water and mix well - blend in a liquidizer to serve.
Status
I've made mint raita before by mixing mint sauce with natural yogurt, so this should work well!
Gram Flour Bread
Ingredients
100g wholemeal flour
75g gram flour
1/2 teaspoon salt
1 small onion
150ml water
2 teaspoons ghee or butter
Method
1. Mix the wholemeal and gram flours together with the salt.
2. Chop the onion very finely and blend with the flour mixture.
3. Add the water and mix to form a soft dough - cover and set aside for about 15 minutes, then knead for 5-7 minutes.
4. Divide the dough into 8 equal portions - roll each of these out to about 7 inches on a lightly flour surface.
5. Place the dough portions individually into a frying pan and cook over a medium heat - turning 3 times and lightly greasing each side with ghee each time - serve hot.
Status
Untried - could add fresh coriander / green chillies finely chopped to the mix as well.
100g wholemeal flour
75g gram flour
1/2 teaspoon salt
1 small onion
150ml water
2 teaspoons ghee or butter
Method
1. Mix the wholemeal and gram flours together with the salt.
2. Chop the onion very finely and blend with the flour mixture.
3. Add the water and mix to form a soft dough - cover and set aside for about 15 minutes, then knead for 5-7 minutes.
4. Divide the dough into 8 equal portions - roll each of these out to about 7 inches on a lightly flour surface.
5. Place the dough portions individually into a frying pan and cook over a medium heat - turning 3 times and lightly greasing each side with ghee each time - serve hot.
Status
Untried - could add fresh coriander / green chillies finely chopped to the mix as well.
Apple Tarte Fine
Ingredients
500g ready-made puff pastry
3-4 Granny Smith or Braeburn apples
20g unsalted butter, melted
1-2 tablespoons caster sugar
2 tablespoons apricot jam
Apple puree
2 medium cooking apples (c. 500g)
4 tablespoons golden caster sugar
1/2 teaspoon ground cinnamon
squeeze of lemon juice
Method
1. Make the apple puree - peel, core and chop the apples - place in a pan with the sugar, cinnamon, lemon juice and 4 tablespoons of water - stir and bring to the boil - lower the heat, cover and cook gently for 10 minutes or until the apples are soft - taste and add more sugar if apples are too tart - push through fine sieve and leave to cool.
2. Preheat ove to 200C - roll out the pastry to a 2mm thickness - using a 13cm plate as a guide cut out 4-6 rounds and place on two large baking sheets lined with baking parchment - peel, core and thinly slice the desert apples.
3. Spread a thin layer of the apple puree over the pastry (leaving a 1-2 cm margin) - arrange the apple slices in a circle on top of the puree overlapping them slightly - brush with melted butter and sprinkle with a fine layer of sugar - chill for 15-20 minutes.
4. Bake the tarts for 5 minutes - leave to cool for 5 minutes - cover each sheet of tarts with lightly greased baking parchment and weight down with another baking sheet - holding the sandwiched sheets tightly, flip so the pastries are on top of the apples - bake for another 15-20 minutes until the pastry is brown and crisp.
5. Flip the baking sheets carefully again as they are removed from the oven - transfer the tarts to a wire rack and brush with warm apricot jam (warmed with 1 tablespoon of water) to glaze - serve warm, with ice cream or cream.
Status
Untried
500g ready-made puff pastry
3-4 Granny Smith or Braeburn apples
20g unsalted butter, melted
1-2 tablespoons caster sugar
2 tablespoons apricot jam
Apple puree
2 medium cooking apples (c. 500g)
4 tablespoons golden caster sugar
1/2 teaspoon ground cinnamon
squeeze of lemon juice
Method
1. Make the apple puree - peel, core and chop the apples - place in a pan with the sugar, cinnamon, lemon juice and 4 tablespoons of water - stir and bring to the boil - lower the heat, cover and cook gently for 10 minutes or until the apples are soft - taste and add more sugar if apples are too tart - push through fine sieve and leave to cool.
2. Preheat ove to 200C - roll out the pastry to a 2mm thickness - using a 13cm plate as a guide cut out 4-6 rounds and place on two large baking sheets lined with baking parchment - peel, core and thinly slice the desert apples.
3. Spread a thin layer of the apple puree over the pastry (leaving a 1-2 cm margin) - arrange the apple slices in a circle on top of the puree overlapping them slightly - brush with melted butter and sprinkle with a fine layer of sugar - chill for 15-20 minutes.
4. Bake the tarts for 5 minutes - leave to cool for 5 minutes - cover each sheet of tarts with lightly greased baking parchment and weight down with another baking sheet - holding the sandwiched sheets tightly, flip so the pastries are on top of the apples - bake for another 15-20 minutes until the pastry is brown and crisp.
5. Flip the baking sheets carefully again as they are removed from the oven - transfer the tarts to a wire rack and brush with warm apricot jam (warmed with 1 tablespoon of water) to glaze - serve warm, with ice cream or cream.
Status
Untried
Parma Ham, Sage and Parmesan Puffs
Ingredients
85g unsalted butter
220ml water
100g plain flour
pinch of slat
3 medium eggs, beaten
100g Parma ham, finely chopped
4-5 sage leaves, finely shredded
40g parmesan, finely grated
Method
1. Preheat oven to 200C - put the butter and 220ml water into a heavy-based saucepan, heating slowly to melt the butter, before bringing to a rolling boil.
2. Sift flour and salt together - as soon as the liquid comes to the boil tip in all the flour mixture and take the pan off the heat - beat vigorously with a wooden spoon until the mixture comes together as a past and leaves the side of the pan - spread on a plate and leave to cool.
3. Place the cooled past in a bowl and beat in the eggs, a little at a time, until soft, shiny and smooth, and a dropping consistency is reached (not all the egg may be needed) - beat in the ham, sage and parmesan until evenly mixed.
4. Lightly grease a baking sheet, spoon the mixture into a piping bag (with a 1-1.5cm plain nozzle) and pipe into 3-4cm rounds on the baking sheet, spaced about 5cm apart.
5. Bake for 20-25 minutes until well risen and golden brown - serve immediately or keep warm in a low oven.
Status
Untried, but sounds like an interesting addition to a buffet.
85g unsalted butter
220ml water
100g plain flour
pinch of slat
3 medium eggs, beaten
100g Parma ham, finely chopped
4-5 sage leaves, finely shredded
40g parmesan, finely grated
Method
1. Preheat oven to 200C - put the butter and 220ml water into a heavy-based saucepan, heating slowly to melt the butter, before bringing to a rolling boil.
2. Sift flour and salt together - as soon as the liquid comes to the boil tip in all the flour mixture and take the pan off the heat - beat vigorously with a wooden spoon until the mixture comes together as a past and leaves the side of the pan - spread on a plate and leave to cool.
3. Place the cooled past in a bowl and beat in the eggs, a little at a time, until soft, shiny and smooth, and a dropping consistency is reached (not all the egg may be needed) - beat in the ham, sage and parmesan until evenly mixed.
4. Lightly grease a baking sheet, spoon the mixture into a piping bag (with a 1-1.5cm plain nozzle) and pipe into 3-4cm rounds on the baking sheet, spaced about 5cm apart.
5. Bake for 20-25 minutes until well risen and golden brown - serve immediately or keep warm in a low oven.
Status
Untried, but sounds like an interesting addition to a buffet.
Gratin Dauphinoise
Ingredients
200ml whole milk
200ml double cream
1 bay leaf
1 garlic clove, peeled and smashed
1kg waxy potatoes (e.g. Desiree or Charlotte)
200g medium Cheddar, grated
Salt and Pepper
Method
1. Preheat oven to 200C - lightly oil a deep gratin dish - put the milk, cream, bay leaf and garlic in a pan and heat until simmering - when the liquid begins to bubble up the sides of pan, remove from heat and allow to cool slightly.
2. Peel and finely slice the potatoes using a mandolin - scatter one third of the cheese over the bottom of the baking dish, cover with an overlapping layer of potato slices, seasoning with salt and pepper - continue layering until all the cheese and potatoes are used (finishing with cheese).
3. Strain the creamy milk - discarding the bay leaf and garlic - pour over the potatoes to come two-thirds up the sides (not all the milk may be needed) - gently press the potatoes down to help them absorb the liquid.
4. Sprinkle with a little more cheese, and back for 35-40 minutes or until the potatoes are golden brown and tender - leave to stand for a few minutes before serving.
Status
Untried
200ml whole milk
200ml double cream
1 bay leaf
1 garlic clove, peeled and smashed
1kg waxy potatoes (e.g. Desiree or Charlotte)
200g medium Cheddar, grated
Salt and Pepper
Method
1. Preheat oven to 200C - lightly oil a deep gratin dish - put the milk, cream, bay leaf and garlic in a pan and heat until simmering - when the liquid begins to bubble up the sides of pan, remove from heat and allow to cool slightly.
2. Peel and finely slice the potatoes using a mandolin - scatter one third of the cheese over the bottom of the baking dish, cover with an overlapping layer of potato slices, seasoning with salt and pepper - continue layering until all the cheese and potatoes are used (finishing with cheese).
3. Strain the creamy milk - discarding the bay leaf and garlic - pour over the potatoes to come two-thirds up the sides (not all the milk may be needed) - gently press the potatoes down to help them absorb the liquid.
4. Sprinkle with a little more cheese, and back for 35-40 minutes or until the potatoes are golden brown and tender - leave to stand for a few minutes before serving.
Status
Untried
Cherry Clafoutis
Ingredients
50g ground almonds
15g plain flour
pinch of salt
100g caster sugar
2 large eggs
3 large egg yolks
250ml double cream
300g fresh cherries, washed and pitted
Method
1. Put the ground almonds, flour, salt and sugar into a large bowl and mix well - add the beaten eggs, egg yolks and cream, and whisk to make a smooth batter (this can be prepared in advance and stored in the fridge overnight).
2. Preheat the oven to 190C - generously butter 4-6 shallow ovenproof dishes, and dust the sides and base with icing sugar.
3. Divide the stoned cherries among the prepared dishes - stir the batter, then pour over the cherries - bake in the oven for 20-30 minutes until golden brown and risen, and set in the middle.
4. Stand for 5-10 minutes, adding a dusting of icing sugar before serving.
Status
Untried but sounds yummy.
50g ground almonds
15g plain flour
pinch of salt
100g caster sugar
2 large eggs
3 large egg yolks
250ml double cream
300g fresh cherries, washed and pitted
Method
1. Put the ground almonds, flour, salt and sugar into a large bowl and mix well - add the beaten eggs, egg yolks and cream, and whisk to make a smooth batter (this can be prepared in advance and stored in the fridge overnight).
2. Preheat the oven to 190C - generously butter 4-6 shallow ovenproof dishes, and dust the sides and base with icing sugar.
3. Divide the stoned cherries among the prepared dishes - stir the batter, then pour over the cherries - bake in the oven for 20-30 minutes until golden brown and risen, and set in the middle.
4. Stand for 5-10 minutes, adding a dusting of icing sugar before serving.
Status
Untried but sounds yummy.
Caramel Apple Wedges with Sesame Seeds
Ingredients
115g plain flour
1 egg
125ml water
4 crisp desert apples
2.5 tablespoons sesame seeds
250g caster sugar
2 tablespoons butter
Method
1. Place flour, egg and water in a bowl and whisk until they form a thick batter.
2. Cut each apple into 8 wedges - drop into the batter and stir in the sesame seeds.
3. Put the sugar and butter in a heavy-based pan and heat, stirring, until the sugar dissolves - continue until the syrup begins to turn golden - remove from heat but keep warm
4. Heat oil for frying in a walk to 180C - carefully fry the apple pieces for 2-3 minutes until golden brown and crisp - remove with a perforated spoon and quickly dip into the sugar syrup mixture, then briefly into iced water - drain on non-stick paper and serve immediately.
Status
Untried
115g plain flour
1 egg
125ml water
4 crisp desert apples
2.5 tablespoons sesame seeds
250g caster sugar
2 tablespoons butter
Method
1. Place flour, egg and water in a bowl and whisk until they form a thick batter.
2. Cut each apple into 8 wedges - drop into the batter and stir in the sesame seeds.
3. Put the sugar and butter in a heavy-based pan and heat, stirring, until the sugar dissolves - continue until the syrup begins to turn golden - remove from heat but keep warm
4. Heat oil for frying in a walk to 180C - carefully fry the apple pieces for 2-3 minutes until golden brown and crisp - remove with a perforated spoon and quickly dip into the sugar syrup mixture, then briefly into iced water - drain on non-stick paper and serve immediately.
Status
Untried
Tuna and Cheese Potato-Based Quiche
Ingredients
450g diced floury potatoes
2 tablespoons butter
6 tablespoons plain flour
Filling
1 tablespoon vegetable oil
1 shallot, chopped
1 garlic clove, crushed
1 red pepper, diced
175g canned tuna in brine, drained
50g sweetcorn
150ml skimmed milk
3 eggs
salt and pepper
50g grated cheese
Method
1. Cook the potatoes in a saucepan of boiling water for 10 minutes or until tender - drain and mash, adding butter, mix with flour to form a dough.
2. Knead the potato dough on a floured work surface and press the mixture into an 8-inch flan dish. Prick the base with a fork - line with baking parchment and baking beans and bake blind in a preheated oven at 200C for 20 minutes.
3. Heat the oil, and cook the shallot, garlic and pepper for 5 minutes - spoon the mixture into the flan shell - flake the tuna and arrange it on top with the sweetcorn.
4. Combine milk and eggs and season with salt and pepper - pour mixture into flan shell and top with grated cheese.
5. Bake in the oven for 20 minutes or until the filling has set.
Status
Untried, but like the idea of a potato-based shell rather than pastry . . .
450g diced floury potatoes
2 tablespoons butter
6 tablespoons plain flour
Filling
1 tablespoon vegetable oil
1 shallot, chopped
1 garlic clove, crushed
1 red pepper, diced
175g canned tuna in brine, drained
50g sweetcorn
150ml skimmed milk
3 eggs
salt and pepper
50g grated cheese
Method
1. Cook the potatoes in a saucepan of boiling water for 10 minutes or until tender - drain and mash, adding butter, mix with flour to form a dough.
2. Knead the potato dough on a floured work surface and press the mixture into an 8-inch flan dish. Prick the base with a fork - line with baking parchment and baking beans and bake blind in a preheated oven at 200C for 20 minutes.
3. Heat the oil, and cook the shallot, garlic and pepper for 5 minutes - spoon the mixture into the flan shell - flake the tuna and arrange it on top with the sweetcorn.
4. Combine milk and eggs and season with salt and pepper - pour mixture into flan shell and top with grated cheese.
5. Bake in the oven for 20 minutes or until the filling has set.
Status
Untried, but like the idea of a potato-based shell rather than pastry . . .
Friday, 21 March 2014
Murgh Pullau
Ingredients
350g basmati rice
4 tablespoons ghee or butter
115g flaked almonds
85g unsalted, shelled pistachios
4-6 chicken breasts, each cut into 4 pieces
2 onions, thinly sliced
2 garlic cloves, crushed
2.5cm piece of fresh ginger, peeled and chopped
6 green cardamom pods, lightly crushed
4-6 whole cloves
2 bay leaves
1 teaspoon ground coriander
1/2 teaspoon cayenne pepper
225ml natural yogurt
125ml boiling water
225ml double cream
2-4 tablespoons chopped fresh mint
225g green seedless grapes, halved if large
Method
1. Cook rice in a pan of slated water until just tender - drain and rinse - set aside.
2. Heat ghee over a medium-high heat - ad the almonds and pistachios and cook for 3 minutes until lightly golden - remove and reserve.
3. Add the chicken to the pan, and cook for 5 minutes until golden - remove and reserve - add onions to the pan and cook for about 10 minutes until golden - stir in the garlic and spices and cook for 3 minutes.
4. Add 2-3 tablespoons of the yogurt and cook, stirring, until all the moisture evaporates - continue adding the rest of the yogurt in the same way.
5. Return the chicken and nuts to the pan and stir to coat - stir in the boiling water, season with salt and pepper, and cook, covered, over a low heat for about 10 minutes until the chicken is cooked through - stir in the cream, mint, and grapes and remove from the heat.
6. Mix with the rice and serve (serves 4-6).
Status
Untried.
350g basmati rice
4 tablespoons ghee or butter
115g flaked almonds
85g unsalted, shelled pistachios
4-6 chicken breasts, each cut into 4 pieces
2 onions, thinly sliced
2 garlic cloves, crushed
2.5cm piece of fresh ginger, peeled and chopped
6 green cardamom pods, lightly crushed
4-6 whole cloves
2 bay leaves
1 teaspoon ground coriander
1/2 teaspoon cayenne pepper
225ml natural yogurt
125ml boiling water
225ml double cream
2-4 tablespoons chopped fresh mint
225g green seedless grapes, halved if large
Method
1. Cook rice in a pan of slated water until just tender - drain and rinse - set aside.
2. Heat ghee over a medium-high heat - ad the almonds and pistachios and cook for 3 minutes until lightly golden - remove and reserve.
3. Add the chicken to the pan, and cook for 5 minutes until golden - remove and reserve - add onions to the pan and cook for about 10 minutes until golden - stir in the garlic and spices and cook for 3 minutes.
4. Add 2-3 tablespoons of the yogurt and cook, stirring, until all the moisture evaporates - continue adding the rest of the yogurt in the same way.
5. Return the chicken and nuts to the pan and stir to coat - stir in the boiling water, season with salt and pepper, and cook, covered, over a low heat for about 10 minutes until the chicken is cooked through - stir in the cream, mint, and grapes and remove from the heat.
6. Mix with the rice and serve (serves 4-6).
Status
Untried.
Frittata Risotto
Ingredients
4-6 tablespoons butter
1 onion, finely chopped
300g arborio rice
125ml white wine
1.2 litres chicken stock
85g grated cheese
1 large red onion, finely chopped
4-6 tablespoons butter
1 onion, finely chopped
300g arborio rice
125ml white wine
1.2 litres chicken stock
85g grated cheese
1 large red onion, finely chopped
1 red pepper, chopped
1 garlic clove, crushed
3-4 sun dried tomatoes, finely shredded
2 tablespoons flat-leaved parsley or basil
60g grated cheese
Method
1. Heat 2 tablespoons butter, ad the onion and cook for 2 minutes until just beginning to soften - add the rice and cook for another 2 minutes until rice is translucent and well coated with butter.
2. Pour in the wine, and gradually add the stock, stirring constantly, until all the liquid is absorbed - this should take c.25 minutes.
3. Remove from heat, stir in the remaining butter and 85g cheese - allow to cool.
Method
1. Heat 2 tablespoons butter, ad the onion and cook for 2 minutes until just beginning to soften - add the rice and cook for another 2 minutes until rice is translucent and well coated with butter.
2. Pour in the wine, and gradually add the stock, stirring constantly, until all the liquid is absorbed - this should take c.25 minutes.
3. Remove from heat, stir in the remaining butter and 85g cheese - allow to cool.
4. Fry off the onion and red pepper for 3-4 minutes until vegetables are soft - add the garlic and sun-dried tomatoes and cook for another 2 minutes - remove from heat and stir in the herbs - cool slightly.
5. Break up cooked risotto, and stir in vegetable mixture with half the additional cheese.
6. Heat some oil in a frying pan, remove from heat and spoon in the risotto mixture, pressing it into an even cake-like layer about 2.5cm thick - return to the heat and cook for about 4 minutes until crisp and brown on the bottom.
7. With a palette knife loosen the edges and give the pan a shake - slide the frittata onto a large plate, invert frying pan over the frittata and holding both firmly together, flip them over. Return to the heat, drizzling some oil round the edge of the frittata, gently pulling the edges towards the centre with the palette knife - cook for 1-2 minutes to seal the bottom, then slide onto a serving plate.
8. Sprinkle the top with the remaining cheese - cut into wedges and serve (serves 4-6)
Status
Untried
Wednesday, 19 March 2014
Curried Rice Patties
Ingredients
70g basmati rice
2 tablespoons olive oil
1/2 teaspoon salt
1 red onion, finely chopped
2 garlic cloves
2 teaspoons curry powder
1/2 teaspoon dried chilli flakes
1 small red pepper, diced
115g frozen peas, defrosted
1 small leek, finely chopped
1 ripe tomato, skinned, deseeded and chopped
310g tin chickpeas, drained and rinsed
85g fresh white breadcrumbs
1-2 tablespoons fresh mint
1 egg
salt and pepper
Method
1. Bring a saucepan of water to the boil - add the salt and sprinkle in the rice - simmer for 15-20 minutes until the rice is just tender. Drain and cool.
2. Heal the olive oil, add onion and garlic and cook until beginning to soften - stir in the curry powder and chilli flakes and cook for 2 minutes - add the pepper, peas, leek and tomato and cook gently for 7 minutes until tender. Set aside.
3. Process the chickpeas in a blender until smooth, add have the vegetables and process again - transfer to a bowl, add remaining vegetables, breadcrumbs, mint and egg - mix well, stir in the rice and season. Chill for 1 hour, then shape into 4-6 patties.
4. Fry the patties in oil for 6-8 minutes until golden.
Status
Untried
70g basmati rice
2 tablespoons olive oil
1/2 teaspoon salt
1 red onion, finely chopped
2 garlic cloves
2 teaspoons curry powder
1/2 teaspoon dried chilli flakes
1 small red pepper, diced
115g frozen peas, defrosted
1 small leek, finely chopped
1 ripe tomato, skinned, deseeded and chopped
310g tin chickpeas, drained and rinsed
85g fresh white breadcrumbs
1-2 tablespoons fresh mint
1 egg
salt and pepper
Method
1. Bring a saucepan of water to the boil - add the salt and sprinkle in the rice - simmer for 15-20 minutes until the rice is just tender. Drain and cool.
2. Heal the olive oil, add onion and garlic and cook until beginning to soften - stir in the curry powder and chilli flakes and cook for 2 minutes - add the pepper, peas, leek and tomato and cook gently for 7 minutes until tender. Set aside.
3. Process the chickpeas in a blender until smooth, add have the vegetables and process again - transfer to a bowl, add remaining vegetables, breadcrumbs, mint and egg - mix well, stir in the rice and season. Chill for 1 hour, then shape into 4-6 patties.
4. Fry the patties in oil for 6-8 minutes until golden.
Status
Untried
Tuesday, 18 March 2014
Moroccan Mixed Rice Salad
Ingredients
1.5 pints water
1 tablespoon soy sauce
1 tablespoon unsulphured molasses
75g wild rice
2 tablespoons olive oil
100g long-grain brown or white rice
425g tin chickpeas (drained and rinsed)
1 red onion, finely chopped
1 small red pepper, diced
85g dried apricots, sliced
75g raisins
2 tablespoons chopped fresh mint
60g flaked almonds, toasted
For the Spiced Dressing
1 teaspoon hot curry powder
1 teaspoon ground coriander
1 teaspoon ground turmeric
1 teaspoon ground nutmeg
1/2 teaspoon cayenne pepper
50ml rice vinegar
2 tablespoons honey
1 tablespoon lemon juice
80ml extra virgin olive oil
Method
1. Put 350ml water, the soy sauce and molasses into a saucepan and bring to the boil - add the wild rice, bring back to the boil, cover and simmer gently for 30-50 minutes until rice is cooked to your preference. Remove from heat and cool slightly.
2. Heat oil in a saucepan and fry the long-grain rice for about 2 minutes to coat in oil - and remaining water and bring to the boil, cover and simmer for about 40 minutes until the rice is tender and all the water is absorbed. Remove from heat and cool slightly.
3. Make dressing - dry fry the ground spices for 4-5 minutes until golden - then allow to cool. Whisky together the vinegar, honey and lemon juice before adding the oil - whisk until thickened, then whisk in the cooled spice mixture.
4. Fork the long-grain and wild rice into the dressing and mix well - stir in the chickpeas, onion, pepper, apricots and mint - sprinkle with almonds to serve.
Status
Untried - serves 4-6.
1.5 pints water
1 tablespoon soy sauce
1 tablespoon unsulphured molasses
75g wild rice
2 tablespoons olive oil
100g long-grain brown or white rice
425g tin chickpeas (drained and rinsed)
1 red onion, finely chopped
1 small red pepper, diced
85g dried apricots, sliced
75g raisins
2 tablespoons chopped fresh mint
60g flaked almonds, toasted
For the Spiced Dressing
1 teaspoon hot curry powder
1 teaspoon ground coriander
1 teaspoon ground turmeric
1 teaspoon ground nutmeg
1/2 teaspoon cayenne pepper
50ml rice vinegar
2 tablespoons honey
1 tablespoon lemon juice
80ml extra virgin olive oil
Method
1. Put 350ml water, the soy sauce and molasses into a saucepan and bring to the boil - add the wild rice, bring back to the boil, cover and simmer gently for 30-50 minutes until rice is cooked to your preference. Remove from heat and cool slightly.
2. Heat oil in a saucepan and fry the long-grain rice for about 2 minutes to coat in oil - and remaining water and bring to the boil, cover and simmer for about 40 minutes until the rice is tender and all the water is absorbed. Remove from heat and cool slightly.
3. Make dressing - dry fry the ground spices for 4-5 minutes until golden - then allow to cool. Whisky together the vinegar, honey and lemon juice before adding the oil - whisk until thickened, then whisk in the cooled spice mixture.
4. Fork the long-grain and wild rice into the dressing and mix well - stir in the chickpeas, onion, pepper, apricots and mint - sprinkle with almonds to serve.
Status
Untried - serves 4-6.
Monday, 17 March 2014
Arrancini
Ingredients
4-6 tablespoons butter
1 onion, finely chopped
300g arborio rice
125ml white wine
1.2 litres chicken stock
85g grated cheese
3 eggs
3 tablespoons chopped flat-leaved parsley
115g mozarella, diced
80g plain flour
100g breadcrumbs
Method
1. Heat 2 tablespoons butter, ad the onion and cook for 2 minutes until just beginning to soften - add the rice and cook for another 2 minutes until rice is translucent and well coated with butter.
2. Pour in the wine, and gradually add the stock, stirring constantly, until all the liquid is absorbed - this should take c.25 minutes.
3. Remove from heat, stir in the remaining butter and cheese - allow to cool.
4. Break up cooled risotto and mix with 2 beaten eggs until the mix sticks together - stir in the parsley.
5. Using wet hands, form the risotto mix into egg-sized balls - placing a few cubes of mozarella into the centre of each ball.
6. Spread the flour onto a large plate - season with salt and pepper - roll each risotto ball in the flour, then in the remaining beaten egg, before coating with breadcrumbs.
7. Deep fry (in c. 3 inches of oil at about 180-190C) each ball for about 2 minutes until crisp and golden - serve immediately.
Status
Untried at home - eaten out before now and very nice!
4-6 tablespoons butter
1 onion, finely chopped
300g arborio rice
125ml white wine
1.2 litres chicken stock
85g grated cheese
3 eggs
3 tablespoons chopped flat-leaved parsley
115g mozarella, diced
80g plain flour
100g breadcrumbs
Method
1. Heat 2 tablespoons butter, ad the onion and cook for 2 minutes until just beginning to soften - add the rice and cook for another 2 minutes until rice is translucent and well coated with butter.
2. Pour in the wine, and gradually add the stock, stirring constantly, until all the liquid is absorbed - this should take c.25 minutes.
3. Remove from heat, stir in the remaining butter and cheese - allow to cool.
4. Break up cooled risotto and mix with 2 beaten eggs until the mix sticks together - stir in the parsley.
5. Using wet hands, form the risotto mix into egg-sized balls - placing a few cubes of mozarella into the centre of each ball.
6. Spread the flour onto a large plate - season with salt and pepper - roll each risotto ball in the flour, then in the remaining beaten egg, before coating with breadcrumbs.
7. Deep fry (in c. 3 inches of oil at about 180-190C) each ball for about 2 minutes until crisp and golden - serve immediately.
Status
Untried at home - eaten out before now and very nice!
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