Spicy Pork Sausage Fritatta

 

This Italian style omelette is really brought to life by the smoky, spiced pork sausage. And it's just over £1 per portion.

Ingredients:

• 2 smoked pork sausages, sliced
• 1 kilogram potatoes, peeled and sliced
• 240 grams cheddar, grated
• 10 eggs

Directions:

1. Boil the potatoes for 10-12 mins. Meanwhile, heat a splash of oil in a frying pan and add the smoked pork sausage, cook for 5 mins.

2. Drain the boiled potatoes, add to the frying pan and fry for a further 3 mins. Meanwhile beat the eggs in a mixing bowl, season with the salt and pepper before adding the grated cheese.

3. Pour the eggs over the potatoes in the frying pan and cook for 5 mins without stirring. Turn the heat to low, cover the frying pan with a lid and cook gently for a further 8-10 mins until the egg has fully set.

4. Slide the frittata out onto a plate and leave to cool for 10 mins.

(Serves 4)

 

Spicy Pork Chops

Ingredients:

• 4 large pork chops
• 2 tablespoons olive oil
• 1 tablespoon piri-piri seasoning
• 1 sprig fresh rosemary
• 2 cloves garlic, peeled
• 200 grams baby spinach leaves, washed
• 400 grams tinned chickpeas, drained and rinsed
• Lemon wedges, to serve

Directions:

1. With a sharp knife trim the excess fat from the pork chops, especially where it runs along the bone. Place in a shallow dish. Mix together 1tbsp of the olive oil with the piri-piri seasoning and rosemary sprigs and brush over the chops. Cover and marinate for 30 mins.

2. Heat a large non-stick frying pan until it's very hot, then add the chops. Cook over a medium heat for 4-5 mins on each side until golden and cooked through. Remove chops from the pan, cover and keep warm. Wipe the pan out with some kitchen paper and add the rest of the olive oil.

3. Crush the garlic cloves and add to the hot oil with the spinach leaves. Sauté for 2-3 mins until the spinach leaves have just wilted. Add the chickpeas and cook for a further 2-3 mins. Season to taste. Arrange the pork chops on top and serve with lemon wedges.

(Serves 4)

Spicy Beanburgers

Serve these vegetarian burgers as lunch or dinner with a salad of sliced tomatoes and finely sliced red onion, drizzled with olive oil

Ingredients:

• 420 grams canned red kidney beans, rinsed and drained
• 175 grams wholegrain breadcrumbs
• 100 grams unsalted peanuts or cashews
• 1 small red onion, finely chopped
• 1 tablespoon medium curry paste
• 50 grams fresh root ginger, grated
• 3 eggs, beaten
• 2 tablespoons groundnut oil
• 4 wholemeal rolls

Directions:

1. Tip the beans into a bowl and lightly mash them against the side of the bowl with a fork until broken-up but not completely mashed. Stir in the breadcrumbs.

2. Blend the nuts in a food processor or blender until roughly chopped (or chop on a board by hand) and add to the bowl with the onion.

3. Beat together the curry paste, ginger and eggs and add to the bowl with a little seasoning. Add this to the breadcrumbs mixture and stir well until combined.

4. Shape the mixture into four large or eight small balls and flatten into burger shapes.

5. Heat half the oil in a non-stick frying pan and fry half the burgers for 4-5 min on each side until golden.

6. Keep warm while cooking the remaining burgers in the rest of the oil.

(Serves 4)

Feeling hungry? Serve the burgers in wholegrain rolls with a rocket or watercress garnish.

Greek Lamb with Warm Beans

This quick and simple supper of Greek-style lamb on a warm bean salad makes a nutritious family meal - and it's only 323 calories per serving

Ingredients:

• 8 lamb rack cutlets
• 1 knob butter
• 1 large leek, trimmed and finely sliced
• 2 cloves garlic, peeled and sliced
• 150 milliliters chicken stock
• 100 grams green beans, trimmed and chopped into short lengths
• 1 can cannellini beans, rinsed and drained
• 1 handful fresh basil
• For the marinade:
• 3 tablespoons olive oil
• 1 lemon, juiced and zested
• 1 teaspoon dried oregano
• Salt and freshly ground black pepper

Directions:

To make the marinade: Whisk together 2 tbsp of the oil, the lemon zest and juice, and oregano and season well. Put in a shallow, non-metallic dish with the lamb cutlets, coat them in marinade and leave for as long as you can - from 10 mins to overnight. Warm the rest of the oil with the butter in a frying pan over a medium heat. Sauté the leek and garlic for about 10 mins, until soft but not brown. Add the stock and green beans, and cook for 5 mins, then add the canned beans and warm through for a few mins. Meanwhile, heat a frying pan or griddle over a medium-high heat. Shake the excess marinade off the lamb cutlets and fry them for 3-4 mins on each side, depending on thickness. Put the cutlets on 4 warmed plates. Add torn basil leaves to the bean mixture and spoon it on to the plates. Sprinkle with small basil leaves.

(Serves 4)

Cheesy Potato Bake

This is brilliant comfort food, so make sure there's enough for everyone! Delicious served with green vegetables.

Ingredients:

• 800 grams new potatoes, scrubbed and thinly sliced
• 120 grams pancetta, diced
• 2 leeks, thinly sliced
• 2 tablespoons olive oil
• 1 sprig fresh rosemary, plus sprigs to garnish
• 75 grams Gruyère, grated (cheese)

Directions:

1. Preheat the oven to 220°C/400°C/Gas 6. Cook the potatoes in a pan of lightly salted boiling water for 10 mins, until just tender. Meanwhile, fry the pancetta in a nonstick pan for 4 - 5 mins, until crispy.

2. Add the leeks to the boiling water with the potatoes for the last 2 mins of cooking time, until the leeks are wilted. Drain leeks and potatoes well.

3. Toss the potatoes, leeks and pancetta together with the olive oil and rosemary. Season to taste, then tip the mixture into a shallow oven-proof dish.

4. Scatter the grated Gruyère over the top of the potato mixture and bake in the preheated oven for 20 mins, until golden and crispy on top. Garnish with the rosemary sprigs and serve immediately.

(Serves 4)

Costs: Cheap as chips

Flammekueche (Cream and Onion Tart)

Ingredients:

• 1 pack bread dough (you can use pizza dough instead)
• 2 large onions
• 300 milliliters sour cream
• 120 grams bacon
• 100 grams grated cheese
• salt and pepper
• grated nutmeg
• dry white wine

Directions:

1. Approximately 1 hour in advance, cover the thinly-sliced onions with dry white wine (if you are in a hurry and unable to leave for an hour, you'll notice a difference in the taste). 2. Prepare the dough and spread it out thinly. 3. Drain the onions, but not too much, it's best when there's some wine left. 4. Slowly cook the onions with butter, without letting them colour. Leave to cool. 5. Mix the sour cream, onions and the bacon, season with a little salt (not too much because of the bacon), pepper and nutmeg. 6. Spread the mixture out over the dough and sprinkle with the grated cheese. 7. Cook at 220°C (Gas Mark 7) for 10-15 minutes.

(Serves 4)

Penne With Wild Mushrooms And Creme Fraiche

Ingredients:

• 500 g penne rigate
• 450 g mixed fresh mushrooms (flat, chestnut, shiitake or mixed wild mushrooms, for example), finely chopped
• 10 g dried porcini mushrooms
• 250 ml crème fraîche
• 3 tablespoons milk
• 50 g butter
• 4 large shallots, peeled and finely chopped
• 2 tablespoons balsamic vinegar
• ¼ whole nutmeg, grated
• lots of freshly grated Parmesan (Parmigiano Reggiano), to serve (see recipe introduction)

Directions:

1. First pop the porcini in a small bowl, then heat the milk, pour it over the mushrooms and leave them to soak for 30 minutes. Then heat the butter in a medium frying pan over a gentle heat, stir in the shallots and let them cook gently for 5 minutes. Next, strain the porcini into a sieve lined with kitchen paper, reserving the soaking liquid, and squeeze the porcini dry. Then chop them finely and add them to the pan, along with the fresh mushrooms and the balsamic vinegar. Next, season with salt, pepper and nutmeg. Give it all a good stir, then cook gently, uncovered, for 30-40 minutes, until all the liquid has evaporated.

2. About 15 minutes before the mushrooms are ready, put the pasta on to cook (see How to cook perfect pasta, below). Then, 2 minutes before the pasta is cooked, mix the crème fraîche into the mushrooms with the soaking liquid, and warm through.

3. Drain the pasta in a colander, return it to the hot pan and quickly mix in the mushroom mixture, then place the pasta back on a gentle heat so it continues to cook for 1 more minute while it absorbs the sauce. Take it to the table in a hot serving bowl and hand the Parmesan round separately.

4. This recipe is taken from How to Cook Book One and Delia's Vegetarian Collection.

(Serves 3)

Butternut Squash Risotto Recipe

An American recipe - assume 1 cup = 200ml

Ingredients:

• 2 cloves garlic, chopped
• 6-8 cups chicken stock
• 5 tablespoons unsalted butter, divided into 4 Tbsp and 1 Tbsp
• 1 small onion, finely chopped
• 2 cups butternut squash, peeled, and finely diced
• 2 cups arborio rice, but arborio is preferred)
• 1 cup dry white wine
• 1 cup parmesan, grated
• 2 tablespoons chives, chopped (or any green herb)
• Salt

Directions:

1. Heat broth in medium sized saucepan and keep warm over low heat. Melt 4 Tbsp of butter in a large saucepan; add onion, garlic and butternut squash. Cook over medium heat until onion is translucent, about 5 minutes.

2. Add rice to onion and squash. Cook 1 to 2 minutes. Add wine. Cook, stirring constantly until wine has been absorbed by the rice or evaporated. Add a few ladles of broth, just enough to barely cover rice. Cook over medium heat until broth has been absorbed. Continue cooking and stirring rice, adding a little bit of broth at a time, cooking and stirring until it is absorbed, until the rice is tender, but still firm to the bite, about 15 to 20 minutes.

3. During the last minutes of cooking, add remaining tablespoon of butter, 1/3 cup Parmesan, and chives. At this point the rice should have a creamy consistency. Add salt to taste. Serve with remaining grated Parmesan.

(Serves 3)

Super Fry Up

http://woodhousefarm.co.uk/

 

Black Cured Bacon

Tamworth Pork Sausages

Black Pudding

Free Range Eggs

Large Field Mushrooms

 

The Perfect Sunday Brunch :)

Cheese and Potato Nests

This Reblochon tartiflette is a cheesy potato gratin, traditionally quite a heavy winter staple. But made this way you can even serve it on a hot day with a side salad.

Ingredients:

• 1 tablespoon soft butter
• 500 grams waxy potatoes, e.g. Maris Peer or Charlotte
• 1 onion, finely chopped
• 1 garlic clove, finely chopped
• 1 bay leaf
• 200 grams lardons or cubes of smoked bacon
• 100 milliliters dry white wine
• 250 grams Reblochon cheese, cubed

Directions:

1. Preheat the oven to 180C/350F/Gas 4 and brush a six-hole muffin tin with the soft butter. Peel the potatoes and use the julienne blade on a mandoline to make thin matchsticks (or slice by hand). Technique: Learning to chop: the 'julienne' technique

2. Put the onion, garlic, bay leaf and lardons into a large non-stick frying pan and cook until the lardons are golden-brown. Add the wine and reduce until only a couple of tablespoons of liquid remain. Remove the bay leaf. Stir in the potato matchsticks and take off the heat, then stir in the Reblochon cubes. Divide the potato mix between the six holes in the muffin tin and bake for 15–20 minutes or until golden-brown and bubbling. Serve hot.

(Serves 3)

Black Bean Chilli With Avocado Salsa

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

Ingredients:

• 225 grams dried black beans
• 25 grams fresh coriander
• 2 tablespoons olive oil
• 2 onion, chopped
• 1 clove garlic, crushed
• 2 green chilli, de-seeded and chopped small
• 450 grams stewing beef, cut into very small pieces
• 1 rounded tablespoon plain flour
• 400 grams tinned chopped tomatoes
• 1 red pepper
• 0.5 lime, juiced
• For the avocado salsa:
  • 1 avocado
  • 2 medium tomatoes
  • 0.5 red onion, finely chopped
  • 0.5 lime, juiced
  • 4 drops tabasco sauce
• To serve:
  • 150 milliliters soured cream
• You will also need a 4 pint (2.25 litre) flameproof casserole with a well-fitting lid.

Directions:

1. Either pre-soak the beans overnight or start this recipe 3 hours ahead of time and begin by placing the beans in a large saucepan, covering them with cold water and bringing them up to boiling point and boiling for 10 minutes. Then turn the heat off and let them soak for 3 hours. Towards the end of the soaking time, pre-heat the oven to gas mark 2, 300°F (150°C).

2. Strip the leaves off the coriander stalks into a bowl, cover with clingfilm and place them in the fridge. Then chop the coriander stalks very finely indeed. After that, take the casserole, heat half the oil in it and cook the onions, garlic, coriander stalks and chillies gently for about 5 minutes. Then transfer them to a plate, spoon in the rest of the oil, turn the heat up high, add about a third of the beef and brown it well, keeping it on the move. Then remove it and brown the rest in 2 batches. Now return everything to the casserole and sprinkle in the flour, stir it in to soak up the juices, then add the drained beans, followed by the tomatoes. Stir well and bring it up to simmering point. Don't add any salt at this stage - just put the lid on and transfer the casserole to the oven to cook for an initial 1 1/2 hours.

3. Towards the end of that time, de-seed and chop the pepper into smallish pieces. Then, when the time is up, stir the pepper in to join the meat and beans. Put the lid back on and give it a further 30 minutes' cooking.

4. While the meat finishes cooking, make the salsa. Skin the tomatoes by pouring boiling water over them, then leaving for exactly 1 minute before draining and slipping the skins off when they're cool enough to handle. Then cut each tomato in half and, holding each half over a saucer, squeeze gently to extract the seeds. Now chop the tomato flesh as finely as possible.

5. Next, halve the avocado, remove the stone, cut each half into 4 and peel off the skin. Chop the avocado into minutely small dice, and do the same with the onion. Finally, combine everything together in a bowl, adding seasoning, the juice of half the lime, half the reserved coriander, chopped, and a few drops of Tabasco.

6. Before serving the chilli, add salt, tasting as you add. Then stir in the rest of the coriander leaves and the juice of half the lime. I like to serve this chilli with some plain brown basmati rice and let people help themselves to the crème fraîche.

(Serves 4)

The now familiar chilli con carne has suffered from its fair share of convenience shortcut versions but when it's made properly, with the right ingredients, it is still a wonderful concept. I think this version is even better than the original, using black beans and introducing the subtle flavouring of lime and coriander - and adding a contrasting cold garnish at the end.