Yummy Food: quick

2. Fry pancetta until golden. Toss chicken with oregano, cumin seeds, salt and pepper. Put in Freezer bag and bash with rolling pin till about 1.5cm thick. Add chicken to pan, turning after 3-4 minutes. Pop baguette into oven. Cut lettuce into wedges, halve the radishes and place in bowl. Snip over cress and crumble over feta.

3. Mix vinegar, olive oil and salt and pepper in small bowl. Place chillies in bowl. In processor pulse coriander, chilli, spring onions until fairly fine. Add avocado flesh and cherry tomatoes plus juice of 1.5 limes. Pulse and season to taste.

4. Return pancetta to chicken pan to warm. Remove bread from oven and cut lengthwise. Spoon guacamole into bread, tear over 1 of lettuce wedges. Slice up and add chicken, followed by pancetta. Drizzle over pan juices and scatter with coriander. Serve with lime wedges, pickled chillies in dressing, and salad.

(Serves 4)

Monday, October 1, 2012

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 3)

Saturday, August 18, 2012

Four Star Salad

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Ingredients:

225 grams French garlic sausage, in one piece
1 medium lettuce
110 grams small pink-gilled mushrooms
2 ripe avocados
For the dressing:

150 milliliters soured cream
2 cloves garlic, crushed
2 tablespoons mayonnaise
1 level teaspoon mustard powder
2 tablespoons olive oil
1 tablespoon wine vinegar
1 tablespoon lemon juice

1 bunch spring onions, chopped

Directions:

1. Begin by combining the soured cream with the garlic, mayonnaise and mustard powder. Then mix together the oil, vinegar and lemon juice and gradually add these to the soured cream mixture, tasting and seasoning with some salt and pepper.

2. Now slice the garlic sausage into 1/2 in (1 cm) slices and then cut these slices into 1/2 in (1 cm) strips. Next break up the lettuce leaves and arrange them in a salad bowl: wipe and thinly slice the mushrooms (don't take the skins off) and add these to the lettuce pieces. Finally prepare the avocados by removing the stones and peeling them, then cutting them into 1/2 in (1 cm) cubes. Add these to the lettuce and mushrooms with the strips of garlic sausage.

3. Mix it all together gently, then add the dressing and toss again very gently. Sprinkle the chopped spring onions all over the surface and serve straight away. This is nice served with home-made wholemeal bread.

(Serves 4)

This salad is a meal in itself. The stars in question here are avocado, French garlic sausage, mushroom and lettuce, with a lovely, garlicky, soured cream dressing.

Friday, June 22, 2012

Linguine With Gorgonzola, Pancetta And Wilted Rocket

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Ingredients:

225 grams linguine
110 grams Gorgonzola Piccante
125 grams cubetti (cubed) pancetta or chopped bacon
50 grams fresh rocket
200 milliliters crème fraîche
1 clove garlic, , peeled and crushed
110 grams Mozzarella, , cut into little cubes
a little freshly grated Parmesan (Parmigiano Reggiano), to serve

Directions:

1. Begin by putting the pasta on to cook (see How to cook perfect pasta, below) and give it 1 minute less cooking time than normal, then place the Gorgonzola Piccante and the crème fraîche in a food processor and whiz it to blend together. Next place a large, solid frying pan over direct heat and, as soon as you think it is really hot, add the cubes of pancetta or chopped bacon and sauté them in their own fat for 3-4 minutes, keeping them on the move to brown all the edges evenly. Then add the garlic to the pan and toss that around for about 1 minute. Next, remove the pan from the heat and add the rocket leaves which, when you have given them a stir, will wilt in the heat of the pan.

2. When the pasta is ready, drain it immediately and return it to the saucepan. Now add the Gorgonzola mixture, Mozzarella and the contents of the frying pan, then return the pan to a low heat and toss everything together very thoroughly for about 1 minute. Give it a good seasoning of freshly milled black pepper and, if it needs it, a touch of salt, then serve very quickly in hot pasta bowls with some Parmesan sprinkled over.

3. Serve with a mixed leaf green salad. A nice starter would be some mixed salami and ciabatta.

4. This recipe is taken from How to Cook Book One.

(Serves 2)

This is a lovely combination of assertive flavours that harmonise together perfectly.

Thursday, June 14, 2012

British Bangers With Curly Kale And Bacon

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Ingredients:

454 grams Sausages
1 tablespoon olive oil
1 onion, , sliced
2 cloves garlic, crushed
200 grams Smoked Danish Lardons
200 grams curly kale, , washed and chopped

Directions:

1. Preheat the grill to medium and cook the sausages for 10-12 minutes, turning occasionally, until browned and thoroughly cooked.

2. Meanwhile, heat the oil in a large frying pan or wok and add the onion and garlic. Fry for 2-3 minutes, stirring constantly, until the onions are slightly softened.

3. Add the lardons and cook for 3-4 minutes, until golden. Stir in the kale and fry for a further 3-4 minutes, until it is just wilted and piping hot. Season with black pepper and serve immediately with the sausages. Mustard-flavoured mashed potato also makes a lovely accompaniment.

Tuesday, June 12, 2012

Cod, Chorizo and Chickpea Casserole

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Ingredients:

4 cod fillets, around 150g (5oz) each
100 grams chorizo, sliced (uncooked if possible)
4 small onions, chopped
1 tablespoon olive oil
2 tins whole plum tomatoes
2 tins chickpeas, drained and rinsed
2 cloves garlic, crushed

Directions:

Preheat the oven to 180°C (350°F, gas mark 4). In a large sauté pan or roasting tin, fry the onions in the olive oil until soft and tender. Add the garlic and chorizo slices and fry for 2 to 3 mins. Don't over-fry the chorizo as it can become tough. Next, add the tomatoes and chickpeas and stir together well. Place in an ovenproof dish and sit the cod fillets on top. Bake in the oven for 20-25 mins or until the fish is cooked through.

(Serves 4)

Sunday, June 10, 2012

Warm Potato and Apple Salad with Boudin Noir

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Ingredients:

2 Granny Smith apples
1 tablespoon water
1 tablespoon sugar
3 large potatoes
1 tablespoon olive oil
Salt and pepper
1 or 2 links of boudin noir with onions, removed from skin
Mint, snipped with scissors

Directions:

1. Take one of the apples, peel, core and cube, then put in a small pot with the water and sugar, bring to a boil and simmer for about 5 minutes. Set aside, keep warm.

2. Core the other apple, don’t peel, cube and refrigerate.

3. Peel and cube the potatoes, then cook in the olive oil until brown and cooked. Season with salt and pepper. Set aside and keep warm.

4. Cook the boudin noir in another pan until brown. Keep warm.

5. Divide the cooked apple and scatter on the bottom of two plates. Sprinkle with a little of the mint. Place the potatoes on top of the apple and mint, then the boudin, the raw apples and a little more mint. Enjoy.

(Serves 2)

Saturday, June 9, 2012

Flammekueche (Cream and Onion Tart)

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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:

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).
Prepare the dough and spread it out thinly.
Drain the onions, but not too much, it's best when there's some wine left.
Slowly cook the onions with butter, without letting them colour. Leave to cool.
Mix the sour cream, onions and the bacon, season with a little salt (not too much because of the bacon), pepper and nutmeg.
Spread the mixture out over the dough and sprinkle with the grated cheese.
Cook at 220°C (Gas Mark 7) for 10-15 minutes.

(Serves 4)

Friday, June 8, 2012

Tomato Meatball Wraps

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Feed the family for just £3.41 with our Italian-style tomato meatball wraps - they're also a great way to do something different and tasty with mince beef

Ingredients:

500 grams minced beef
1 teaspoon mixed herbs
2 cloves garlic, crushed
1 tablespoon oil
400 grams tinned chopped tomatoes
2 tablespoons tomato puree
8 wholemeal tortillas
100 grams cheddar
1 carton soured cream

Directions:

1. Mix the beef with the herbs and seasoning. Divide into 24 and roll into balls. Heat the oil in a large frying pan and fry the meatballs for 10 mins until golden.

2. Add the chopped tomatoes and purée and cook for a further 10 mins. Warm the tortillas according to pack instructions.

3. Spoon the meatballs over the tortillas, sprinkle over the cheese and add a dollop of soured cream. Fold up and serve with salad.

(Serves 4)

Wednesday, June 6, 2012

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:

(Serves --)