Penne With Leeks And Bacon

Ingredients:

• 350 grams penne or macaroni
• 3 small leeks, cleaned and chopped
• 175 grams streaky bacon, de-rinded and chopped
• olive oil
• For the sauce:
  • 50 grams butter
  • 50 grams plain flour
  • 850 milliliters milk
  • 175 grams cheddar, grated
  • 75 milliliters double cream
  • 1 pinch nutmeg, freshly grated
• For the topping:
  • 2 level tablespoons parmesan, grated
  • 1 level tablespoon breadcrumbs
• You will also need a 3 pint (1.7 litre) pie dish, well buttered.

Directions:

1. Start by bringing a large saucepan of water to simmering point, add some salt, a few drops of olive oil and the pasta, then bring back to the boil and cook for 10 minutes exactly. Then turn the pasta into a colander and, to prevent it cooking any further, rinse it under the cold tap.

2. While the pasta's cooking, melt the butter in a pan and soften the leeks and bacon over a low heat and, in another pan, make the white sauce with the butter, flour and milk and leave it to simmer very gently.

3. Now turn the pasta, leeks and bacon into the prepared pie dish and mix them well together. Next stir the grated cheese into the sauce, season to taste with salt, pepper and nutmeg and, finally, add the cream. Then pour the sauce over the ingredients in the pie dish, sprinkle the top with the Parmesan, breadcrumbs and cayenne pepper.

4. This is a dish which can be prepared well beforehand then, when it's needed, put into an oven pre-heated to gas mark 4, 350°F (180°C) for 30-40 minutes till the top is nicely browned and the sauce bubbling.

(Serves 4)

I think this is nicest made with the larger type of pasta called penne, but macaroni is almost as good. You can vary this by using all kinds of different ingredients, such as onions or sliced sautéed courgettes in place of leeks. Or by adding 4 oz (110 g) of sautéed sliced mushrooms and using less bacon.

Kofta (meatballs) In Red Curry Sauce

This tasty beef meatballs curry from Weight Watchers is only 305 calories per serving - so you can still enjoy tasty food on your diet.

Ingredients:

• 200 grams lean beef mince
• 1 small onion, chopped finely
• 1 garlic clove, chopped
• 1 tablespoon fresh root ginger, chopped
• 0.5 teaspoon ground cumin
• 1 tablespoon fresh coriander, plus extra to garnish
• 1 small egg, beaten lightly
• Salt and freshly ground black pepper
• For the red curry sauce:
• Low-fat cooking spray
• 1 onion, chopped finely
• 2 garlic cloves, chopped finely
• 1 tablespoon tandoori curry powder
• 1 teaspoon ground coriander
• 1 teaspoon ground cumin
• 1 can chopped tomatoes
• 4 tablespoons 0% fat Greek yogurt

Directions:

Put the beef, onion, garlic, ginger, cumin, coriander and egg in a food processor. Season and blend to a coarse paste. Using wet hands, shape the mixture into walnut size balls. Put them on a plate and chill, covered, for about 30 mins. To make the sauce: Heat a lidded, non stick frying pan, spray with the cooking spray and fry the onion for 7 mins, adding a little water if it starts to stick. Add the garlic and spices and cook for 30 secs. Pour in the tomatoes and add 5tbsp of water. Bring to the boil then reduce the heat to simmering point. Arrange the meatballs in the pan, cover, and simmer for 15–20 mins, turning occasionally and adding a little water if the sauce looks too dry, until the meatballs are cooked through. When the meatballs are cooked, remove them from the pan using a slotted spoon and arrange on two plates. Stir the yogurt into the pan and season. Heat through gently then spoon the sauce over the meatballs. Garnish with the extra coriander.

(Serves 2)

Oven-baked Smoked Pancetta And Leek Risotto

This recipe first appeared in Sainsbury’s Magazine (April 2000).

Ingredients:

• 110 grams smoked pancetta, sliced
• 350 grams leeks, trimmed, halved, rinsed and sliced (trimmed weight should be about 8 oz/225 g)
• 60 grams butter
• 1 onion, peeled and finely chopped
• 175 milliliters Italian carnaroli rice
• 75 milliliters dry white wine
• 510 milliliters vegetable stock
• 1 level dessertspoon fresh sage, chopped
• 0.5 level teaspoon salt
• 2 level tablespoons Pecorino Romano cheese, grated
• To serve:
• Pre-heat the oven to gas mark 2, 300°F (150°C).
• You will also need a 2 in (5 cm) deep ovenproof baking dish measuring 9 in (23 cm) square.

Directions:

1. Begin by reserving 5 slices of pancetta, then cut the rest into thin strips. Melt the butter in a medium saucepan, add the strips of pancetta to the pan along with the onion and let them cook over a gentle heat for 5-7 minutes, until the onion is soft and golden. Meanwhile, place the baking dish in the oven to warm through.

2. Now add the leeks and the rice to the saucepan, stirring them around to get a good coating of butter (it will look like there's not nearly enough rice at this stage, but it swells up during cooking), then add the white wine and vegetable stock. Next add the sage, half a teaspoon of salt and some freshly milled black pepper and bring it up to simmering point, then transfer the whole lot from the pan to the warmed dish. Stir once, then place it on the centre shelf of the oven (without covering) to cook for exactly 20 minutes - a timer is useful here.

3. Meanwhile, pre-heat the grill to its highest setting for 10 minutes or so, then place the 5 reserved slices of pancetta on a piece of foil and grill them 3 in (7.5 cm) from the heat for about 5 minutes: it's important to get them really crisp. When they're cool enough to handle, crumble into tiny pieces and leave to one side.

4. After the 20 minutes are up, slide the risotto dish out along the oven shelf and gently stir in the 2 tablespoons of grated Pecorino, turning the rice grains over. Now put the timer on again and cook the risotto for a further 15 minutes, then remove the dish from the oven and put a clean tea towel over it while you invite everyone to sit down. Like soufflés, risottos won't wait, so serve presto pronto on warmed plates and sprinkle with the crispy pancetta and the extra grated Pecorino.

(Serves 3)

A measuring jug is vital when cooking rice as it is always measured by volume.This rice recipe is another version of oven-baked risotto, this time with leeks and smoked pancetta and, of course, lots of lovely melting cheese.

Chilli Philly Pasta Bake

This is the perfect cheesy bake using Philadelphia, to keep the family happy after work and school, and it only takes 10 mins to prepare! It'll be a household favourite in no time

Ingredients:

• 300 grams minced beef
• 1 chilli con-carne sauce
• 300 grams penne
• 120 grams cream cheese with Garlic & Herbs
• 1 egg
• 150 grams greek yoghurt
• 40 grams cheddar

Directions:

1. Heat the oven to 180C. Heat a large frying pan and brown the mince, add the chilli sauce and cook for 5 mins. Cook the penne according to the pack instructions and drain. Pour over the chilli mixture and combine well. In a bowl mix together the Philadelphia, egg, yoghurt and half of the cheese.

2. Tip the pasta into a large oven proof dish then pour over the Philadelphia mixture. Top with the remaining cheese and cook for 20 mins until browned on top.

(Serves 4)

Braised Sausages With Borlotti Beans, Rosemary And Sage

Use less liquid for canned beans.

Ingredients:

• 450 grams sausages
• 225 grams dried borlotti beans, pre-soaked and drained, soaking liquid reserved
• 1 heaped teaspoon fresh rosemary, chopped
• 1 heaped teaspoon fresh sage, chopped
• 1 tablespoon olive oil
• 110 grams pancetta, sliced
• 1 red onion, peeled and chopped
• 2 cloves garlic
• 275 milliliters dry white wine
• Pre-heat the oven to gas mark 1, 275°F (140°C). (For important information about gas mark 1, click here)
• You will also need a lidded, flameproof casserole with a capacity of 4 pints (2.25 litres).

Directions:

1. First of all, soak the borlotti beans. Wash them under cold, running water and discard any broken ones or alien bits. Then, if it is convenient, soak them overnight in 4 pints (2.25 litres) cold water. If you need them today and haven’t the time for this, simply bring them up to the boil (using the same quantity of water), boil for 10 minutes and leave them to soak for two hours. Drain the beans, reserving the soaking liquid.

2. Heat the oil in the casserole over a medium heat and carefully brown the sausages, turning them occasionally so they are a nice golden brown colour on all sides - this will take 8-10 minutes.

3. After that, remove them to a plate, then add the pancetta to the frying pan, turn up the heat and toss it around for about 5 minutes, or until it’s golden brown at the edges. Now, using a draining spoon, transfer it to join the sausages, then turn the heat down again to medium and soften the onion for 10 minutes in the juices left in the pan, stirring it around from time to time. Then add the garlic and cook for another minute.

4. Next, add the drained beans to the casserole, along with the herbs, then the sausages and pancetta, tucking them in among the beans, and finally, add the wine and 10 fl oz (275 ml) of the reserved water. Season with salt and freshly milled black pepper and bring everything up to simmering point on the hob. Now put a lid on the casserole and transfer it to the centre shelf of the oven to cook slowly for 3 hours. Serve garnished with the sprigs of rosemary and sage.

(Serves 3)

You can use any beans in this recipe, but borlotti are the best of all. The smokiness of the pancetta is also important, but if you can’t get it, use smoked bacon. I don’t think this needs any other vegetable but a green salad, and some Italian cheese would be nice to follow.

Slow Cooker Chipotle Pulled Pork

Great as you get leftovers for packed lunch next day.

This pulled pork recipe is great for feeding a crowd and cooking it in a slow cooker couldn’t be easier.

Ingredients:

• 1.5 kilograms pork shoulder
• 2 tablespoons chipotle sauce
• For the fresh tomato salsa
• 6 tomatoes, chopped
• 0.5 red onion
• 1 tablespoon lime juice (about ½ lime)
• small handful chopped fresh coriander
• 0.5 garlic clove, finely chopped
• 1 teaspoon olive oil
• For the guacamole
• 2 avocados, peeled, chopped
• 0.5 garlic clove, finely chopped
• 1 tablespoon lime juice (about ½ lime), plus more to taste
• salt and freshly ground black pepper
• 12 flour tortillas, to serve

Directions:

Season the pork shoulder with salt. Place the pork shoulder into a slow cooker and cook on low for 8-10 hours. Meanwhile, for the fresh tomato salsa, mix all of the ingredients together in a bowl and season, to taste, with salt, freshly ground black pepper and more lime juice. For the guacamole, mash the avocado pieces and garlic together until smooth, then stir in the lime juice and season, to taste, with salt, freshly ground black pepper and more lime juice. To serve, remove the skin and fat from the pork shoulder and shred the meat with two forks. Place the meat into a bowl. Mix the chipotle sauce with two tablespoons of the cooking liquid and pour the mixture over the pork. Mix until the pork is coated in the sauce. To serve, arrange the pork on a serving plate and spoon the salsa and guacamole into separate bowls. Warm the tortillas according to packet instructions and serve alongside.

(Serves 4)

Meatballs In Goulash Sauce

A repeat of this with a few notes.

I will look far too gloopy before the oven. Don't worry something magic happens plus the creme fraiche thins the sauce.

Also I managed to find some spatzle pasta in Lidl - much nicer than italian pasta with this.

Creamy Gorgonzola and Pine Nut Tagliatelle

This tasty pasta dish needs just 4 ingredients and some seasonings and is ready in just 30 mins. A posh pasta in no time

Ingredients:

• 150 grams tagliatelle
• 1 tablespoon pine nuts
• 100 grams Gorgonzola
• 100 milliliters crème fraîche
• 1 pinch Salt and freshly ground black pepper
• 2 handfuls rocket

Directions:

1. Bring a pan of salted water to the boil and cook the tagliatelle for about 10 mins until al dente.

2. Meanwhile, dry-fry the pine nuts in a non-stick pan for a few mins, stirring, until golden. Set aside.

3. Drain the pasta and leave it in the colander. Add the Gorgonzola and crème fraîche to the pan. Heat gently, stirring, for a couple of mins until the cheese melts.

4. Stir in the pasta and season. Serve in warm bowls, topped with the rocket and pine nuts.

(Serves 2)

No crème fraîche? Just use milk as an alternative.

Vegetarian Chilli Veg

This tasty vegetarian chilli is packed with lentils, vegetables and beans. Serve with rice, guacamole and soured cream.

Ingredients:

• 175 grams green lentils
• 2 tablespoons sunflower oil
• 1 large onion, chopped
• 1-2 cloves garlic, crushed
• 1-2 teaspoon chilli powder
• 1 teaspoon cumin seeds
• 1 red and 1 green pepper, stalk and seeds removed, and chopped
• 2 carrots, peeled and chopped
• 2 cans chopped tomatoes
• 1 heaped tbsp tomato purée
• 300 milliliters vegetable stock
• 100 grams frozen peas
• 175 grams mushrooms, wiped and quartered
• 1 courgette, chopped
• salt and freshly ground black pepper
• 1 can kidney beans, drained

Directions:

Place the green lentils in a large bowl and pour boiling water over them. Leave to soak for 30 minutes. (Alternatively, buy a tin of pre soaked lentils.) Drain. Heat the oil in a large saucepan and fry the onion and garlic together with the chilli and cumin, about ten minutes or until the onions are soft. Add the peppers, carrots and drained green lentils and cook for five minutes, stirring all the time. Add the tomatoes, purée, stock and peas, bring to the boil and simmer until the lentils are tender (about 30 minutes). Add the mushrooms and courgettes and simmer for five minutes more. Season to taste. Add the cooked kidney beans and simmer for five more minutes. Serve with cooked rice.

(Serves 4)

Meatballs In Goulash Sauce

This recipe is taken from Delia Smith’s Winter Collection and has also appeared in Sainsbury's Magazine (Guide to Meat Cookery).

Ingredients:

• 350 grams minced beef
• 350 grams minced pork
• 0.5 medium red pepper, de-seeded and finely chopped
• 1 small onion, very finely chopped
• 1 clove garlic, crushed
• 2 level tablespoons fresh parsley, chopped
• 50 grams fresh breadcrumbs
• 1 egg, beaten
• 1 rounded tablespoon seasoned flour
• 2 tablespoons olive oil
• For the sauce:
  • 450 grams tomatoes, peeled and chopped, or 1 x 14 oz (400 g) tin Italian chopped tomatoes
  • 1 rounded tablespoon hot Hungarian paprika
  • 1 tablespoon olive oil
  • 1 medium onion, chopped
  • 0.5 medium red pepper, de-seeded and finely chopped
  • 1 clove garlic, crushed
  • 100 milliliters crème fraîche
• Pre-heat the oven to gas mark 1, 275°F (140°C). (For important information about gas mark 1, click here. )
• You will also need a large flameproof casserole with a 4 pint (2.25 litre) capacity and a well-fitting lid.

Directions:

1. First, make the meatballs. Place the minced meats, chopped pepper, onion, garlic, parsley and breadcrumbs in a large bowl. Mix well, then add the egg and a good seasoning of salt and freshly milled black pepper. Now combine everything as thoroughly as possible, using either your hands or a large fork.

2. Then take pieces of the mixture, about a tablespoon at a time, squeeze and roll each one into a small round - you should get 24 altogether - then coat each one lightly with seasoned flour.

3. Heat 2 tablespoons of oil in the casserole and, when it's smoking hot, brown the meatballs a few at a time. Then transfer them to a plate.

4. Next, make the sauce in the same pan. Heat the oil, add the onion and the red pepper together and cook for about 5 minutes, then add the garlic, cook for another minute and stir in the paprika and any remaining bits of seasoned flour.

5. Stir to soak up the juices, then add the tomatoes, season with salt and pepper, then bring it all up to simmering point, stirring all the time. Now add the meatballs to the sauce, bring back to simmering point, cover with a tight-fitting lid and transfer it to the middle shelf of the oven for 1 1/2 hours.

6. Just before serving, lightly stir in the crème fraîche to give a marbled effect. Spoon the meatballs on to freshly cooked noodles and sprinkle a little extra paprika on as a garnish as they go to the table.

(Serves 4)

This recipe never fails to please - minced beef and pork together with pepper and onion is a wonderful combination of flavours. The meatballs are very light and the sauce rich and creamy. A classic Hungarian accompaniment would be buttered noodles tossed with poppy seeds - use 3 oz (75 g) green tagliatelle per person, drained then tossed in 1/2 oz (10 g) butter and 1 level teaspoon poppy seeds.

Lamb and Beetroot Burgers with Feta

Did you know that lamb and beetroot go really well together? Try it for yourself in this recipe for homemade lamb burgers, with sharp and crumbly Feta cheese

Ingredients:

• 500 grams minced lamb
• 250 grams beetroot, finely chopped
• 1 egg, beaten
• 2 tablespoons chopped mint
• 2 cloves garlic, crushed
• 100 grams Feta cheese, cut into 4 pieces
• Salt and freshly ground black pepper
• To serve:
• 4 burger buns or ciabatta rolls
• Salad leaves
• Cherry tomatoes, cut in ½
• Finely-sliced red onion rings

Directions:

In a large bowl, combine the lamb, beetroot, egg, mint and garlic. Season to taste with salt and freshly ground black pepper and mix thoroughly. Divide into 4 equal portions. Take one portion and flatten it in the palm of your hand. Place a cube of Feta in the middle and draw the meat up and over the cheese, moulding it into a burger shape and taking care to ensure the cheese is totally surrounded. Repeat with the other meat portions and set aside in the fridge for 30 minutes to rest. When you are ready to cook the burgers, heat a griddle pan (or BBQ) to medium hot and cook the burgers for around 6-8 minutes on each side. Check they are cooked by inserting a skewer into the middle. If it comes out piping hot to touch they are cooked, if not cook for a further minute or so. Serve the burgers in buns with salad.

(Serves 4)

After frying put in oven for 15-20 minutes to make sure cooked.

Goat's Cheese and Spinach Pizza

You don't have to give up your pizza on Saturday night, just make one at home - it's loads cheaper than ordering in.

Ingredients:

• 2 tablespoons olive oil
• 2 small onions, peeled and thinly sliced
• 175 grams baby spinach leaves
• 290 grams packet pizza base mix (twin pack)
• 100 grams firm goat's cheese, crumbled
• 2 tablespoons pine nuts
• 50 grams Sunblush tomatoes, drained and halved

Directions:

1. Heat 1tbsp of the olive oil and fry the sliced onions for 8-10 mins until softened but not browned. Allow to cool.

2. Put the spinach in a colander set over a pan of simmering water. Cover and steam for 3-4 mins until just wilted. Cool.

3. Preheat the oven to 220°C (425°;F/gas mark 7). Make up the pizza base mixes according to packet instructions. Knead on a lightly floured surface for 5 mins until smooth.

4. Roll out the dough to a 33cm (13in) circle and place on a lightly greased baking sheet. Leave in a warm place for 10 mins.

5. Top the pizza base with the fried onions, spinach and crumbled cheese. Scatter over the pine nuts and tomatoes then drizzle over the rest of the olive oil. Bake in the oven for 20-25 mins until golden.

(Serves 2)

Source: Credit Crunch Meals

Quick Paella with Hot-smoked Salmon

Ingredients:

• 1 tablespoon olive oil
• 1 onion, sliced
• 1 clove garlic, crushed
• 110 grams chorizo
• 1 teaspoon smoked paprika
• 300 grams long grain rice
• 1 liter hot chicken stock
• 200 grams frozen peas
• 3 tablespoons flat leaf parsley, chopped
• 250 grams hot-smoked salmon fillet, skinned and flaked
• 1 lemon, cut into wedges
• sea salt and freshly ground black pepper

Directions:

Heat the oil in a heavy-based frying pan and cook the onion and garlic for five minutes, stirring regularly. Add the chorizo and fry until it releases its oil, then stir in the smoked paprika and rice. Keep stirring until the rice is coated in oil before pouring in the stock. Bring to the boil and simmer for 15 minutes.. Add salt and pepper, to taste. Stir through the parsley, flakes of salmon and garnish with the lemon wedges. Serve immediately.

(Serves 4)

Croque Madame Muffins

Ingredients:

• Butter
• Flour
• 200 milliliters milk
• Nutmeg
• Dijon mustard
• 6 slices white bread
• 6 slices cooked ham
• 6 eggs
• Gruyere cheese (or mature cheddar or mature Comte)

Directions:

1. MAKE A BECHAMEL SAUCE

2. Put a Tbsp butter in a pot and melt add a Tbsp flour and whisk add 200ml milk slowly while still whisking (this avoids getting lumps) when the sauce is nice and creamy add a little grated nutmeg mix in half tsp Dijon mustard add salt and pepper to season MAKE BREAD CUPS

3. melt a little butter for coating both sides of the bread cut crusts off the bread roll the bread with a rolling pin to about half its original thickness coat bread in melted butter – both sides (this stops it getting soggy) place the slices into a bun tray to create 6 cup shapes CONSTRUCT

4. add a slice of ham into the bottom of each bread cup break a raw egg on top of the ham – remember to drain off most of the egg white before adding spoon in the Bechamel sauce over the egg grate over some Gruyere cheese (could use a mature Comte or mature cheddar) coat the edges of the bread cups with some of the melted butter (to give it a crisp) COOK

5. Place in oven at 180 degC for 15 mins for runny egg or 20mins for firmer egg

(Serves 6)

From Rachel Khoo Little Paris Kitchen.

Beef and Thyme Meatloaf

Check out this amazing recipe for beef, thyme and mushroom loaf with potato dauphinoise - and feed five for less than £5!

Ingredients:

• 210 grams closed cup mushrooms
• 500 grams minced beef
• 1 kilogram maris piper potatoes
• 1 red onion
• 20 grams fresh lemon thyme
• 2 cartons double cream
• 6 cloves garlic
• 1 egg

Directions:

1. Finely chop the onion and mushrooms and fry off in a little olive oil until they have taken on a good colour and all the juices have evaporated. Set to one side to cool.

2. Now finely chop 2 cloves of garlic and thyme and mix together with the beef in a mixing bowl along with some seasoning and the egg. Add the onion and mushrooms once they have cooled down and get your hands in giving it all a good mix.

3. Get a loaf tin (around 1.5lbs) and grease with a little olive oil and add the mixture. Place some oiled greaseproof paper on top of the loaf to ensure it doesn't burn. Set to one side whilst you prepare the potato dauphinoise.

4. Pre-heat the oven to 160C.

5. Slice the potatoes very thinly (around 2mm).

6. Get a large thick bottomed pan and pour in the cream heating to a simmer. Grate the remaining four cloves of garlic; add to the cream and season well. This will take a little extra salt due to the quantity of potatoes.

7. Now add the potatoes to the cream and simmer for 5 minutes (add a little milk if the cream looks on the low side). Once this is done add the potatoes to a shallow oven proof dish.

8. Both the meatloaf and dauphinoise will take around 1 hour to cook in the pre-heated oven. Remove the greaseproof paper for the last 15 minutes of cooking of the meatloaf.

9. You can test to see if the loaf is done by putting a metal skewer through the loaf and just touching the skewer on your top lip. If it's done the skewer will be hot and come out clean.

10. For the dauphinoise be careful the cream doesn't split, check every 20 minutes and turn down a little if it does (don't worry about the meatloaf as you can just leave this in a little longer). The dauphinoise will be ready when bubbling and all browned on top.

(Serves 4)

From my supermarket.co.uk

Low-fat Sweet & Sour Pork

Chinese takeaways are a real treat but this tasty low-fat version of an old favourite makes a great dinner any day of the week. Try Woman's Weekly's healthier sweet and sour pork.

Ingredients:

• 2 teaspoons vegetable oil
• 350 grams pork fillet, cut into chunks
• 1 onion, peeled and cut into wedges, leaves pulled apart
• 1 red or green pepper, deseeded and cut into chunks
• Thumb-sized piece of fresh root ginger, peeled and finely sliced
• 1 cinnamon stick
• 1 can pineapple rings in natural syrup (140g drained weight - reserve the syrup), each ring cut into 8 pieces
• 1 can plum tomatoes
• 1 tablespoon tomato ketchup
• 1 tablespoon vinegar, or more, to taste
• 0.5 chicken stock cube
• 1 teaspoon flour or cornflour
• 2 tablespoons soy sauce, to taste
• To serve:
• 200 grams dried egg noodles
• 2 small heads pak choi, leaves separated and large ones chopped

Directions:

Heat the oil in a large pan and fry the pork for about 5 mins until browned on both sides. Take it out of the pan and set aside. Add the onion, pepper, ginger and cinnamon to the pan and fry for 5 minutes. Add the pineapple, 3tbsp of the pineapple's syrup, and the tomatoes, ketchup, vinegar, stock cube and 150ml (¼ pint) water. Bring to the boil, and then simmer for 10 mins to let the sauce thicken. Put the pork back in the pan and simmer for another 5 mins. Mix the flour, or cornflour, with the rest of the syrup to make a paste, add to the pan and stir until thickened. Add the soy sauce, and more vinegar if needed, to taste. Cook the noodles according to pack instructions, adding the pak choi to wilt. Serve with the sweet and sour pork. (Not suitable for freezing).

(Serves 2)

Source - Weightwatchers

Crispy Cod Nuggets with Sweet Potato Wedges

Your family will love these homemade fish fingers, a great Friday night takeaway alternative. And sweet potatoes are a much healthier option too.

Ingredients:

• 4 pieces skinned cod fillet, cut into chunks
• 2 tablespoons plain flour
• 1 egg, beaten
• 100 grams fresh wholemeal breadcrumbs
• 2 tablespoons olive oil
• 2 sweet potatoes, peeled and cut into wedges
• 1 tablespoon honey
• 100 milliliters Sunflower oil, for shallow-frying
• 1 jar Soured cream and chive dip and lemon wedges, to serve

Directions:

1. Coat each piece of cod in flour then dip in beaten egg and coat in breadcrumbs. Cover and chill in the fridge for 20 mins. Preheat the oven to 200ºC, 400ºF, gas mark 6.

2. Heat the olive oil in a roasting tin for 3-4 mins then add the sweet potato. Roast for 20 mins, turning once. Brush with honey and return to the oven for 10 mins until tender and golden.

3. Heat the sunflower oil in a heavy-based frying pan and fry the fish nuggets for 2-3 mins on each side until golden. Drain on kitchen paper. Serve with the potato wedges, dip and lemon.

(Serves 4)

Source Economy Gastronomy

Beef In Designer Beer

Ingredients:

• 900 grams braising steak, cut into 2 inch (5 cm) squares
• 425 milliliters designer beer
• 1 tablespoon olive oil
• 350 grams onions, , peeled and cut in quarters
• 2 cloves garlic, crushed
• 1 heaped tablespoon plain flour
• a few fresh thyme sprigs
• 2 bay leaves
• For the croutons:
  • 1 tablespoon olive oil
  • 1 clove garlic, crushed
  • 8 slices thick slices French bread cut slightly diagonally
  • 150 grams Gruyere/Emmenthal
  • 6 level teaspoons wholegrain mustard
• You will also need a large, solid baking sheet and a large, wide, flameproof casserole.

1. You can make the croutons well ahead of time and, to do this, pre-heat the oven to gas mark 4, 350°F (180°C). Drizzle the olive oil on to the baking sheet, add the crushed garlic, then, using either your hands or a piece of kitchen paper, spread the oil and garlic all over the baking sheet. Now place the bread slices on top of the oil, then turn them over so that both sides have been lightly coated with the oil. Bake for 20-25 minutes till crisp and crunchy.

2. When you're ready to cook the beef, lower the oven temperature to gas mark 2, 300°F (150°C). Take the flameproof casserole, place it over direct heat, then heat the oil until sizzling hot and fry the meat, 3 or 4 pieces at a time, until they turn a dark mahogany colour on all sides. Make sure you don't overcrowd the pan or they will create steam and never become brown. As you brown the meat remove it to a plate then, when all the meat is ready, add the onions to the pan, still keeping the heat high. Toss them around until they become darkly tinged at the edges - this will take about 5 minutes. After that add the crushed garlic, let that cook for about 30 seconds or so, then turn the heat down, return the meat to the casserole and sprinkle in the flour. Using a wooden spoon, stir until all the flour has been absorbed into the juices. It will look rather stodgy and unpromising at this stage but not to worry - the long slow cooking will transform its appearance.

3. Now gradually stir in the beer and, when it's all in, let the whole thing gently come up to simmering point, and while that's happening add salt, freshly milled black pepper and the thyme and bay leaves. Then, just as it begins to bubble, put the lid on, transfer it to the centre shelf of the oven and leave it there for 2 1/2 hours. Don't be tempted to taste it now or halfway through the cooking as it does take 2 1/2 hours for the beer to mellow and become a luscious sauce.

4. Just before you want to serve the beef, pre-heat the grill, spread the croutons with the mustard and sprinkle them with the grated Gruyère, then arrange them on top of the meat and pop the casserole under the grill until the cheese is bubbling. Then serve straight away.

5. This recipe is taken from Delia Smith’s Winter Collection.

(Serves 6) (yeah right more like 4)

In the 1960s, every other restaurant was a bistro and every other bistro served carbonnade de boeuf à la flamande, a traditional Flemish recipe that translates as beef in beer. But, like other once-hackneyed 1960s' recipes, I think it's now been neglected and there's a whole new generation now who probably haven't yet tasted it. For them, here is the latest version, the only difference being that we now have a vast range of beers with smart labels to choose from. Not sure which one to use? Do what I do and go for the prettiest label!

Source Saint Deliah of Norwich