|
|
SALMON AND BROCCOLI TAGLIATELLE This is Elizabeth's favourite (and Alex's most hated) recipe. In fact, I have taken it from Elizabeth's cookery book! |
INGREDIENTS:
6oz (175g) tagliatelle...3oz (75g) broccoli, cut into small florets... 10fl oz (300ml) milk... 1 bay leaf...3 peppercorns...5oz (150g) fillet of salmon, skinned...1 small onion, chopped finely...½ oz (15g) butter...½ oz (15g) flour...½ tspn lemon juice...2oz (50g) grated Cheddar cheese
METHOD:
Cook the tagliatelle according to the packet instructions, and prepare the broccoli by steaming, microwaving or boiling for a few minutes until tender. Pour the milk into a saucepan, together with the bayleaf, peppercorn and onion and bring to the boil. Reduce the heat and add the salmon, leaving it to simmer for 6-8 minutes. Remove the salmon and flake it (ensuring all bones are removed), and strain the milk, discarding the peppercorns, onion and bayleaf. In a saucepan, melt the butter and stir in the flour, cooking for 1 minute. Add the reserved milk, bit by bit, stirring to ensure no lumps form. Bring to the boil and simmer for 2 minutes, and then add the lemon juice and cheese. Mix the salmon and broccoli into the cheese sauce.
You can serve the salmon and broccoli mixture as a sauce for the pasta, or mix it with the tagliatelle and bake in the oven, serving it as a salmon and broccoli pasta bake.
|
Back
to
|
|
|
TOMATO HERB CHICKEN A recipe from an Australian women's magazine, which caught my eye, because I still had a jar of sun-dried tomatoes in my cupboard, given to me by Joan Muir a year ago! |
INGREDIENTS:
2 tblspns sun-dried tomatoes in oil, drained...quarter cup grated parmesan cheese...1tblspn olive oil...1 tblspn chopped fresh oregano...2 tblspns chopped fresh basil...1 tblspn red wine vinegar...2 cloves of garlic, crushed...4 single chicken breast fillets
METHOD:
Process the tomatoes, cheese, oil, herbs, vinegar and garlic until smooth. Spread the mixture evenly over one side of each chicken fillet. Place on a wire rack over an oven tray. Cook the chicken in a moderate oven (gas mark 4; 350F; 180 C) for 25 minutes, or until cooked through. Stand chicken for 5 minutes, before cutting into thick slices and serving with salad.
|
Back
to
|
|
|
POT-ROAST CHICKEN Something from Jamie Oliver...
|
INGREDIENTS:
4lb (2
Kg) chicken...sea salt and ground pepper...handful chopped parsley...2 thumb-sized
pieces of ginger, grated with skin on... 2 red peppers and 2 yellow peppers,
cut into large chunks...4 red onions, quartered... 1 ripe pineapple, peeled
and chopped...2 fresh chillies, halved...1 tspn fennel seeds, crushed... some
olive oil...2 tblspns sugar...6 tblspns (90ml) balsamic vinegar
METHOD:
Season the chicken generously with the salt and pepper, and stuff its cavity with the parsley and ginger. Put the peppers, onion, pineapple, chillies and fennel in a casserole dish and drizzle with olive oil. Sprinkle with salt and pepper and toss until well coated. Place the chicken on top, pat with a little more oil and cook in the middle of a preheated oven for 1½ hours (until the thigh bones can easily be removed).
Drain the chicken juices into the dish, and remove it, placing it on a plate with half of the vegetables. Blend the remaining vegetables with the sugar and balsamic vinegar to form a sweet and sour sauce.
Serve with steamed rice of stir-fried noodles.
|
Back
to
|
|
|
TOAD IN THE HOLE Jamie Oliver's interpretation - one of my favourite meals, which he has made look even better!
|
INGREDIENTS:
BATTER: 10floz (275ml) milk...4oz (110g) plain flour...pinch of salt...3 eggs
Sunflower oil...8 large sausages...4 sprigs of rosemary
GRAVY: 2 red onions, peeled and sliced...2 cloves of garlic, peeled and sliced...2 knobs butter...6 tblspns (90ml) balsamic vinegar...vegetable stock
METHOD:
Make the batter by mixing the ingredients and then leave aside. Put 1cm sunflower oil into a baking tin with thin sides, and place in a hot oven (gas mark 9; 475F; 240C). When hot, add the sausages and cook until slightly brown. Carefully pour over the batter and add the rosemary (it may spit) and return to the oven for at least 20 minutes, until the batter has risen.
Whilst it is cooking, make the gravy: fry the onions and garlic in the butter for 5 minutes. Add the balsamic vinegar and allow it to reduce by half. Finally, add some vegetable stock and let simmer.
Serve with mashed potatos and vegetables.
|
Back
to
|
|
|
CHICKEN DOPIAZZA A first forray into cooking curry without a jar from Tescos. But hey, it doesn't look too difficult!
|
INGREDIENTS:
3 onions,
thinly sliced...2 tblspns oil...¼ tspn garlic powder...1 tblspn coriander
seeds...1 tblspn ground cumin...½ tspn ground turmeric...1 tspn ground
ginger...½ tspn chilli powder...12oz (350g) fresh tomatoes, halved...12oz
(300g) new potatoes...1¾lb (800g) chicken, cubed
METHOD:
Fry the onions in a large pan, and add all the spices and chicken. Stir for about 1 minute, then add sufficient water to cover the chicken and bring to the boil. Cover and leave to simmer for 45 minutes, adding extra water if needed to stop the chicken from drying out. Add the tomatoes and potatoes, continuing to simmer until the vegetables are cooked.
|
Back
to
|
|
LEMON CHICKEN KEBABS Another one from Delia, which is suitably easy to prepare and cook. Delicious served with rice and roasted vegetables! |
INGREDIENTS:
4 chicken breasts...juice and zest of another lemon...2 floz (55ml) olive oil...2 cloves of garlic, crushed...1 tspn white wine vinegar...1 lemon...4 bay leaves...1 tblspn chopped parsley
METHOD:
A few hours before you want to eat, chop each chicken breast into 5 chunky pieces, and marinade with the lemon juice, zest, oil, garlic and vinegar. When ready, cut the lemon into chunky slices and then quarter them. Onto a wooden skewer, thread a half bay leaf, then alternate pieces of chicken with lemon, finishing with the other half of bay leaf. Sprinkle with the parsley (or other herbs) and grill under a preheated grill on the highest setting, turning after about 10 minutes, or until they are brown.
|
Back
to
|
|
SPICED CHICKEN As Delia says - how can such a simple recipe taste so good? |
INGREDIENTS:
6 chicken breasts....1 tblspn ground ginger....1 tblspn ground turmeric....1 tblspn Madras curry powder....1 clove garlic.... 1½ tblspns oil....2 medium onions, finely chopped....5oz (150g) natural yoghurt....5floz (150ml) single cream
METHOD:
A few hours before you want to eat, arrange the chicken in a shallow dish. Mix the spices together, and sprinkle 1 heaped tspn of spice and the garlic over the chicken. Add 1 tblspn of oil, and rub into the mixture into the chicken with your hands, skewering to allow the flavours to penetrate the flesh.
When ready to cook, put the chicken (uncovered) in the oven (preheated to gas mark 4; 350F; 180C) for 30 minutes. Fry the onions and add the remaining spices, yoghurt and cream. Pour this mixture over the chicken, and leave to cook (covered) for a further 40 minutes, basting occasionally.
Serve with rice.
|
Back
to
|
|
|
TURKEY OLIVES STUFFED WITH MUSHROOMS One of Alex's masterpieces, which he learnt in his 'Cookery for Men' course which he did in Guildford. It's really easy and tasty, and you can use chicken instead of turkey. |
INGREDIENTS:
4 turkey (or chicken) steaks, about 1lb (500g)...½oz (15g) butter...1 clove garlic, crushed...half bunch salad onions, finely chopped...3oz (75g) mushrooms, finely chopped...1-2 tblspns chopped tarragon...1 tblspn olive oil
METHOD:
Place each turkey steak in some clingfilm, and beat to flatten out. Mix the garlic, onions, mushrooms and tarragon together with the butter, and divide equally into four portions. Stuff each turkey steak with the onion/mushroom mixture, folding the meat over and securing with a cocktail stick. Place on a baking tray, baste with the olive oil and bake in an oven (preheated to gas mark 5; 375F; 190C) for 20 mins
|
Back
to
|
|
NASI GORENG Better known as 'fried rice', and is probably the best known Indonesian dish. This recipe is for Wendy, to remind her of her time in Lombok and Bali, and anyone else with fond memories of Indonesian food. |
INGREDIENTS:
9oz (250g) chicken breast...9oz (250g) peeled cooked prawns...half bunch of spring onions...small red pepper...2 cloves garlic...2 eggs...5 tblspns (75ml) vegetable oil...24oz (675g) boiled rice...2 tblspns (30ml) tomato ketchup...3 tblspns (45ml) soy sauce...½ tspn sambal (chilli sauce)...½ onion
METHOD:
Prepare all the ingredients: boil the rice; cut the chicken into strips; chop the spring onions; slice the red pepper into strips; crush the garlic. Beat the eggs and fry in a wok, with the vegetable oil, stirring occasionally until it resembles an omelette, set aside and cut into strips. Stir fry the chicken, spring onions, pepper and garlic on a high heat for about 2 minutes, add the prawns and fry for one further minute. Add the rice (make sure it is dry!) and soy sauce, and fry for 3 minutes. Remove from the heat, and add the omelette, tomato ketchup and sambal. Garnish with the onion, which has been finely sliced and deep fried.
|
Back
to
|
|
|
LAMB AND BEAN HOTPOT A recipe from Sainsburys which I found lying around... |
INGREDIENTS:
4 lamb chops...1 onion, sliced...1 green pepper, cut into chunks...8oz (200g) can tomatoes...8oz (200g) can mixed pulses...1 tblspn tomato puree
METHOD:
Fry the lamb chops in a casserole dish until golden brown, and then add the pepper and onion, frying for a few further minutes until the vegetables are tender. Add the tomato and pulses, and season to taste. Cover the pan and leave to simmer for 30 minutes.
Serve with crusty bread, or mashed potatoes and vegetables.
|
Back
to
|
|
|
BEEF FILLET WITH RED PEPPER SAUCE AND BROCCOLI MASH This recipe originates from Masterchef, and is for the 'Keen Cook'. However, it sounds delicious, so it must be worth a try! |
INGREDIENTS:
8oz (225g) fillet beef, trimmed and tied...1¾ pint (1 litre) beef stock...1oz (25g) butter...1 shallot, finely chopped...1 clove of garlic, crushed...½ stick of celery, finely diced...1 large red pepper, seeded and sliced
3 medium potatoes, peeled and halved...handful of broccoli florets...1 tblspn milk...1oz (25g) butter
METHOD:
Pour all but 1/4 pint (150ml) of the stock into a deep casserole dish, and place in the oven (preheated to gas mark 5; 375F; 190C) until the stock is nearly boiling. Suspend the beef over the stock, by threading a wooden skewer lengthways through the string of the beef, and return to the oven for about 20-25 minutes.
Whilst the beef is poaching, lightly fry the shallot, garlic and celery for 5 minutes. Add the red pepper and the remaining stock and simmer for a further 10 minutes. Remove from the heat and blend with a food processor until almost smooth.
Cook the potatoes in boiling water for 10 minutes, add the broccoli and cook for a further 5 minutes. Drain and mash with the milk and butter.
To serve, reheat the red pepper sauce, and spoon onto a plate. Place the beef on the sauce, and serve with the broccoli and tattie mash.
|
Back
to
|
|
MOROCCAN BEEF My first guest recipe, supplied by chef supremo, Little Dave, and was my last taste of home cooking before leaving the UK. Best served with couscous, but tastes just as good with rice! |
INGREDIENTS:
1 tblspn oil....1 large onion, finely chopped....1 tblspn cumin....2 tspns ground cinnamon....2 tspns turmeric.... 1lb (450g) lean minced beef....2oz (50g) pine nut kernels, lightly toasted....3oz (75g) dried apricots, quartered....1 beef stock cube made up with ¾ pint (425ml) boiling water....2 tblspns freshly chopped mint....2 tblspns freshly chopped coriander.... zest and juice 1 small lemon
METHOD:
First, heat the oil in a saucepan and fry the onion lightly for 5-6 minutes. Add the spices and cook for a further 1-2 minutes, stirring occasionally. Then, stir in the minced beef and cook until browned. Toast the pine nut kernels under the grill, and add along with the apricots and stock. Bring to the boil and simmer gently, with the lid on for 20-25 mins. Finally, stir in most of the herbs, the lemon zest and juice and season. Sprinkle the remaining herbs over the dish, and serve.
|
Back
to
|
|
ITALIAN MEATBALLS WITH FRESH TOMATO SAUCE This recipe for meatballs in tomato sauce is starlight from "Delia's How to Cook - Book 1". It is easy to make, and a great one for freezing. |
INGREDIENTS:
MEATBALLS ....8oz (225g) minced pork....1 dstspn chopped sage leaves....3½ oz (95g) Mortadella (unsmoked bacon)....2 tblspns Parmesan.... 2 tblspns chopped fresh parsley....3oz (75g) white breadcrumbs (no crusts), soaked in 2 tblspns milk....1 large egg....a little nutmeg....salt and pepper
TOMATO SAUCE....2½lbs (1.15 kg) fresh ripe tomatoes....1 tblspn olive oil....1 medium onion, finely chopped....1 large clove of garlic, crushed....12 large basil leaves
METHOD:
MEATBALLS: Place all the ingredients into a bowl and blend together using a food processor on a low setting. Take walnut sized pieces of the mixture and shape into rounds. Place them on a baking tray and chill for half an hour. To cook, fry lightly or bake in the oven.
TOMATO SAUCE: First skin the tomatoes, by placing them in a bowl of boiling water for about 1 minute - the skins should slip off easily. For ease, fresh tomatoes can be substituted with tinned tomatoes. Heat the oil and lightly fry the onions and garlic. Add the tomatoes and most of the basil roughly chopped. Leave to simmer with the lid off the pan, to allow the excess liquid to evaporate. Garnish with the remaining basil leaves.
Serve the meatballs with the tomato sauce and fresh pasta.
|
Back
to
|
|
HAGGIS IN WHISKY AND MUSHROOM SAUCE This recipe brings a twist to traditional haggis with neeps and tatties - it's absolutely delicious and really easy to make. Unfortunately, it will be a while before we have it here (even mushrooms are in short supply!) |
INGREDIENTS:
1lb (450g) haggis......5oz (150g) button mushrooms......5floz (150ml) chicken stock......1 tspn corn flour......2 tblspns Scotch Whisky
METHOD:
Cook the haggis following the instructions on the pack - microwave if possible. Slice the mushrooms, and gently fry for 8-10 minutes, until softened and golden. Blend the whisky with the corn flour, and add to the mushrooms along with the chicken stock. Bring to the boil and then simmer for 2-3 minutes, until the sauce has thickened and is smooth - season to taste.
TO SERVE:
Scoop the haggis onto a plate of neeps and tatties (you don't need me to tell you how to cook this!), and pour over the sauce.
|
Back
to
|