Jun

22

Cottage Pie

June 22, 2009 | Leave a Comment

Cottage PieLooking for a versatile recipe using minced meat then this should fill the gap. Use minced beef for the “cottage pie” but you can use minced lamb to make a similar “shepherds pie”.

Serve up with additional seasonal vegetables. Recipe serves up to six.

Ingredients:

Minced Meat 900g 2 lb
Onions 2
Carrots (Medium) 4
Potatoes 900g 2lb
Milk
Margarine

Method:

Peel and dice the onions (not too small), peel and slice the carrots, place in a a pressure cooker with the minced meat and a little water. Cook under pressure for 6 minutes and allow to cool and depressurise before removing lid.

While the meat is cooking peel the potatoes, cut them into small chunks and cook in boiling water until soft, then mash with a knob of butter and some milk to make a creamy mash.

When the meat is cooked remove the lid and bring back to the boil. Put a little water in a cup and mix with corn flour to make a runny paste and brown with gravy browning. Stir this mixture in to the meat to thicken it. Tip the meat mixture into a suitable casserole or oven proof container and level off. Top off with the mashed potatoes and fork over to create a spikey texture. 

Cook for about 30 minutes in a preheated oven at 200C ,400F, Gas Mark  6 until hot and the potato is slightly browned.  

Jun

19

Spinach Soup

June 19, 2009 | Leave a Comment

Looking for a liquid food of the gods, try this for size. The spinach soup is basically made by liquidising the boiled spinach leaves. Add a little cream and served hot with croutons at the beginning of your meal. Enjoy! Serves 4 or 5.

Ingredients:
450 g (1 lb) spinach leaves
900 ml (1½ pints) vegetable stock
15 ml (1 tbsp) lemon juice
salt and pepper.
few drops of Tabasco
450 ml (¾ pint) buttermilk
To Serve:
60 ml (4 tbsp) double cream
croutons (page 97)

Method:
Place the spinach, stock and lemon juice in a large saucepan.

Season with salt and pepper and bring to the boil, then reduce the heat and simmer for 10 minutes.

Allow to cool slightly, then puree in a blender or food processor until smooth.

Pass through a sieve and return to the pan.

Reheat gently with the Tabasco and buttermilk.

Serve hot with a little cream swirled in and accompanied by croutons.

Jun

15

Fried Trout

June 15, 2009 | Leave a Comment

Pan Fried TroutSearching for what to do for a quick meal then fresh filleted trout, covered with an egg wash and gently fried to make a delicious treat. It’s that simple.

Ingredients:

Filleted Rainbow Trout - 1 fish for two servings

Egg - 1 or 2 should make enough egg wash for up to six fillets
Milk - 50ml per egg

Flour - as needed
Salt - to taste
Pepper - to taste

Oil - as needed

Method:

Serving Pan Fried TroutThaw the trout fillets if frozen, wash and pat dry.
To prepare the egg wash, beat the egg and milk together and season with salt and pepper to taste.
To prepare the flour, season well with salt and pepper.
Dip each fillet into the egg wash, making sure it is well covered, then coat well with the flour.

Pan fry each fillet in hot vegetable oil for about 2 minutes on each side or until the fish flakes easily with fork.

Garnish with a lemon wedge and serve immediately with seasonal vegetables.

Jun

14

Searching for a soup using lentils or carrots (or both!) then the basic recipe for this carrot and lentil soup is quite tasty. As an alternative, you might like to add 2 tsp of Cumin Seeds and a pinch of Chilli Flakes in the ingredients at stage one to give a bit different flavour. I generally leave them out for my version but you may like to try the soup with them. Serves 4.

Carrot and Lentil Soup
 
Ingredients:

600 g Carrots
140 g Split Red Lentils
1 litre hot Vegetable Stock
2 tbsp Olive Oil
125 ml Milk

To Serve:
Plain Yogurt
Bread Rolls

Method: 

Peel, wash and coarsely grate the carrots and put in a pan. Add the oil, lentils, stock and milk to the pan and bring to the boil. Simmer for 15 mins until the lentils have swollen and softened.

Whizz the soup with a stick blender or in a food processor until smooth (or leave it chunky if you prefer).

Season to taste and finish with a dessert spoonfull  of yogurt.

Serving Suggestion: Serve with warmed bread rolls or wholemeal bread of choice.
 

May

1

When searching for a delicious tuna dish why not try this. The recipe uses canned tuna with fresh brocccoli florets and pasta twists to make a pleasant baked, all in one dish. Instead of pasta twists you can use alternative pasta shapes, for example large or small pasta shells or even multi coloured pasta. Delicious served hot from the oven. The recipe serves upto 4.

Ingredients:
225g / 8oz pasta twists
175g / 6oz broccoli, cut into bite sized florets
400g / 14oz can tuna fish in brine, drained
50g / 2oz sunflower margarine
50g / 2oz wholemeal or plain white flour
600ml / 1 pint skimmed milk
75g / 3oz low fat Cheddar type cheese, grated
½ tsp English mustard powder (optional)
freshly ground black pepper
25g / 1oz fresh wholemeal breadcrumbs

Method:

Preheat the oven to 200 °C/ 400 °F / Gas Mark 6.

Cook the pasta in boiling water for 5 minutes, add the broccoli then return to the boil and cook for 4 - 5 minutes until just tender then drain.

Flake the tuna into an ovenproof dish.

Place the margarine, flour and milk in a pan, heat gently until the margarine has melted.

Increase the heat and stir continuously until the sauce boils and thickens.

Simmer for 2-3 minutes, remove from the heat and add half of the cheese and the mustard powder (if used).

Season with pepper.

Spoon the pasta and broccoli over the tuna and cover with the sauce.

Mix the breadcrumbs with the remaining cheese and then sprinkle over the mixture.

Bake for about 25 minutes until golden and crisp on top.

Serve immediately.

Apr

30

Macaroni Cheese

April 30, 2009 | Leave a Comment

When searching for a simple but delicious macaroni dish why not try this. The recipe uses macaroni or the alternative pasta shapes topped with a lovely cheese sauce. Instead of the macaroni you can use pasta twists, large or small pasta shells, multi coloured pasta shapes or even make up a mixture for a bit of fun. Delicious served hot from the oven. The recipe serves up to 4 as a starter and 2 or 3 as a main meal together with seasonal vegetables.

Ingredients:

Macaroni or Pasta Shapes 225g 8oz
Butter or Margarine 65g 2½oz
Plain Flour 65g 2½oz
Milk 900ml 1½pints
* Grated Nutmeg 1 pinch
Mature Cheddar Cheese- grated 225g 8oz
Onion, chopped 1
Parsley - chopped (optional) 15ml 1tbsp
Salt and Pepper to season
* Nutmeg can be replaced with Mustard 2.5ml ½ tsp

Method:

Preheat the oven to 200°C, 400°F, Gas Mark 6. 

Cook the macaroni or pasta in salted boiling water for 10 minutes until just tender. Drain thoroughly and place in a large oven proof dish. 

While the macaroni is cooking melt the butter or margarine in a saucepan and fry the chopped onion until soft.

Stir in the flour and cook for a further minute.

Remove the pan from the heat and gradually stir in the milk making sure there are no lumps. Bring back to the boil and simmer, stirring until the mixture thickens.  

Remove from the heat and season with salt and pepper.  Add the nutmeg (or mustard) and stir in most of the grated cheese.

Pour the mixture over the cooked macaroni or pasta in the oven proof dish. Sprinkle over the remaining cheese and bake in the oven for about 25 to 30 minutes until golden and bubbling.

Garnish with the parsley (optional) and serve immediately.

Apr

29

This is a tasty fish dish topped with a savoury cumble. You can use either skinned cod or haddock fillet. Serves 4.

Ingredients

15g (0.5oz) butter or margarine
85g (3oz) flour
salt and pepper
30g (1oz) fresh white breadcrumbs
55g (2oz) grated cheese
1 level teasp mixed herbs
450g (1 lb) cod or haddock fillet (skinned)
225g (8oz) can tomatoes

Method

Preheat the oven 190°C, 375°F, Gas Mark 5.

To make the crumble, rub the butter into the flour and season, then add the breadcrumbs, cheese and mixed herbs and mix these in well.

Cut the fish into chunks, place in a pie dish and sprinkle with salt and pepper.

Spoon the canned tomatoes and their juices over the fish, then spread the breadcrumb mixture over the top.

Bake for about 40 minutes on the centre shelf, until the crumble is browning and the fish is cooked.

Serve immediately.

Apr

24

Jacket Potatoes

April 24, 2009 | Leave a Comment

Sometimes we have something quick and easy. That is what I am doing today. There are four of us for an evening meal today and I am doing jacket potatoes in the oven. This provides for some flxibility as everyone can have a favourite topping.

Opened

Method:

Preheat the oven to 200°C / 400°F / gas mark 6.

Wash the potatoe(s) - one or two per person depending upon size etc- and clean out any “eyes” or dirt. Prick each potatoe in several places.

The family like oven baked potatoes but to reduce the time they take to cook I microwave them for a few minutes (4 or 5 minutes for each potatoe) and then cook them in the oven at 200°C (gas mark 6) for about 15 minutes or until the jacket is nicely crisp. 

Place the potatoes on a baking tray and place in the oven to cook.

When cooked remove the potatoes from the oven. Slice the potato crossways about halfway through each potato. Press the sides in with thumb and first finger (with paper towel as insulation) to open up. Melt on a knob of butter or add a preferred topping of choice.

Ready For Oven

Serving Suggestion:

There are many serving options. This shows one of our favourites - warmed smoked mackerel and diced carrot with plenty of butter and seasoned with ground pepper to taste.

Serving Suggestion 1

 

Baked Potato - Topping Suggestions:

Grated or sliced Cheese and Coleslaw or Pickle.

Hot Baked Beans.

Cold Tuna and sweetcorn in Mayonaise.

 

 

 

Apr

16

If you are looking for a way to liven up a can of tuna then this recipe should do the trick. Add sliced potato and fresh brocccoli florets and a little oven magic to make a very pleasant baked dish. Enjoy it steaming hot straight from the oven. Serves 4 or 5

Ingredients

225g (8oz) broccoli florets
675g (1.5lb) potatoes, scrubbed and sliced
65g (2.5oz) margarine
25g (1oz) plain flour
450ml (¾ pint) skimmed milk
2 tbsp chopped fresh dill or 1 tbsp dried dill
450g (1lb) canned tuna, drained
seasoning to taste

Method

Preheat the oven to  200°C, 400°F, Gas 6.

Cook the broccoli and potatoes separately in boiling, salted water until tender, then drain.

Melt 25g (1oz) of the margarine in a heavy-based pan.

Whisk in the flour and cook for about 1 minute until foaming.

Remove from heat and gradually stir in milk.

Return to heat and cook whisking constantly, until the sauce thickens.

Season to taste and simmer for 2 minutes then add the dill.

Arrange the broccoli and tuna in an ovenproof dish and pour over the dill sauce and cover with potato slices.

Melt the remaining margarine and brush on top.

Bake for 25-30 minutes until golden.

Serve immediately.
                                              
 

Apr

12

Searching for a recipe to bring out the best in pork. This recipe has a delicious cider sauce and dumplings to serve with fresh seasonal vegetables. Serves 4 to 6.

Ingredients

1 tbsp olive oil
675g (1.5lb) lean boneless pork, cubed
1 onion, sliced
2 tbsp plain flour
1.2 litres (2 pints) dry cider
225g (8oz) carrots, chopped
2 eating apples, cored and sliced
1 bouquet garni
1 tbsp Dijon mustard
2 tbsp Worcestershire sauce

Ingredients for the Dumplings
100g (4oz) self raising flour
50g (2oz) shredded beef or vegetable suet
2 tbsp chopped fresh mixed herbs or 2 teasp dried mixed herbs

Method

Heat the oil in a large pan and fry the pork until browned, then remove and set aside.

Add the onion to the pan and fry for 5 minutes until lightly browned.

Stir in the flour and cook for 1 minute, then gradually stir in the cider until smooth.

Return the pork to the pan with the carrots, apples, bouquet garni, Dijon mustard and Worcestershire sauce.

Cover and simmer for 30 minutes.

Meanwhile, make the herb dumplings:

Mix the flour, suet and herbs or seasoning.

Add three to four tbsp of water and mix lightly to a soft dough.

Shape into eight balls and add to the casserole, slightly apart.

Cover and simmer for a further 15-20 minutes until the dumplings are risen and light.

Serve with seasonal vegetables.

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