Recipe selection

Beef and Tomato Soup with Herb Dumplings

1kg roma tomatoes, halved
4 cloves garlic, crushed
1 red onion, unpeeled
1 tsp sea salt
2 Tbsp olive oil
500g blade steak cut into 2 cm cubes
1 litre vegetable stock

Herb Dumplings
190g self-raising flour
60g butter, chilled and cut into cubes
2 Tbsp grated parmesan
1 Tbsp finely chopped fresh chives
1 Tbsp finely chopped fresh parsley
125ml milk

1. Pre-heat the oven to 180°C. Place the tomatoes, cut side up,, garlic and onion on a baking tray. Sprinkle with salt and drizzle with 1 Tbsp of oil.

2. Roast the vegetables for 30 minutes. Remove from the oven, cool slightly,then roughly peel the tomatoes and peel the garlic.

3. Using a food processor or handheld blender, process the vegetables until smooth,

4. Heat the remaining oil in a saucepan, brown the meat in batches. Return all the meat to the pan with the tomato mixture and stock. Simmer for 45 minutes, before adding the dumplings.

5. Meanwhile, to make the dumplings, place the flour in a bowl. Using your fingertips, rub the butter into the flour until it resembles fine breadcrumbs. Using a wooden spoon or a plastic spatula,fold in the parmesan and herbs. Add the milk, using a flat-bladed knife, mix until just combined. Knead briefly.

6. Using a teaspoon, roughly scoop the dough into balls. Shape the dumplings with floured hands. Drop the dumplings into the soup and simmer, covered, for 15 minutes. Serve in bowls.
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Seafood Coconut Soup

100g rice stick noodles, or noodles of your choice
boiling water to cook noodles
1 Tbsp peanut oil
3 stems fresh lemongrass, white part only, finely sliced, about 3 Tbsp
5 cm piece ginger, thinly sliced
1 Tbsp chilli paste
1 litre chicken stock
500ml coconut milk
2 Tbsp finely shredded fresh lime leaves
1 Tbsp grated palm sugar
60ml fish sauce
400g firm white fish fillets, cut into 2 cm cubes
8 large raw prawns, peeled and deveined, leaving the tails intact
2 Tbsp fresh lime juice
1 Tbsp roughly chopped fresh coriander leaves
1 Tbsp roughly chopped fresh Thai basil

To Serve
1 lime cut into wedges

1. Place the noodles in a heatproof bowl, cover with boiling water. Stand for 10 – 15 minutes, or until soft. Drain and set aside.

2. Meanwhile, heat the oil in a saucepan. Add the lemongrass, ginger and chilli paste, stirring for 1 minute. Add the stock and coconut milk. Bring to the boil, then reduce the heat and simmer for 5 minutes.

3. Add the lime leaves, palm sugar, fish sauce and noodles. Add the fish and cook for 2 minutes. Add the prawns and cook for 1 minute, or until they turn pink.

4. Remove from the heat. Stir through the lime juice, coriander and basil. Divide the noodles among serving bowls. Add the soup and serve with lime wedges.

Note:- Palm sugar is a dense, sticky sugar made from sap from the palmyra, or sugar palm. It is sold in rounded cakes, cylinders, blocks or jars. Otherwise you can use equal parts maple syrup and soft brown sugar.
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Chervil, Pea and Feta Quiche

4 large eggs
310ml cream
1/2 tsp salt
3 Tbsp roughly chopped fresh chervil
1 Tbsp finely snipped fresh chives
1 – 2 sheets ready-made shortcrust pastry
1 cup fresh peas
110g crumbled soft feta
60g grated cheddar

1. Preheat oven to 180°C. Whisk together the eggs and cream in a bowl. Season with salt and stir through the herbs.

2. Lightly oil a 35 x 12 cm rectangular, or a 23 cm round fluted flan tin. Gently place the pastry into the tin, using 2 sheets if required. Mould the pastry into the tin and trim off any excess.

3. Sprinkle the peas and feta over the pastry. Pour over the egg and cream mixture, then sprinkle with cheddar.

4. Place the quiche on the bottom shelf of the oven. Cook for 30 – 35 minutes or until the quiche has set. Serve with a salad.
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Thyme and Oregano Soufflés

60g butter
2 Tbsp plain flour
340ml milk
1 cup grated, loosely packed strong cheddar cheese
1/4 tsp cayenne pepper
4 large eggs, separated
2 tsp finely chopped fresh thyme
2 tsp finely chopped fresh oregano
2 Tbsp finely chopped fresh parsley
2 Tbsp fruit chutney

1. Preheat oven to 200°C . Lightly oil 4 x 1 cup ramekins.

2. Melt The butter in a small saucepan over a low heat. Using a wooden spoon, fold in the flour, stirring mixture continuously for about 1 minute. Remove from the heat.

3. Gradually add the milk to the mixture, stirring until smooth. Return the pan to a medium heat, stirring until the mixture thickens and thickly coats the back of a spoon. Fold in the cheese and cayenne pepper. Transfer the mixture to a large bowl, cover with plastic wrap and cool. When cool, stir through the egg yolks and herbs.

4. In a clean, small bowl, beat the egg whites until soft peaks form. Lightly fold the egg whites into the soufflé mixture, until there are no more white streaks. Do not overmix.

5. Place 1/2 tsp of chutney in each ramekin. Divide the soufflé mixture among the ramekins, taking care not to mix in the chutney. Run a small spatula around the rim to shape the tops of the soufflés. Place the ramekins on a baking tray.

6. Bake the soufflés for 20 minutes, or until they are risen and golden. Serve immediately.
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Chive and Ricotta Gnocchi

750g fresh ricotta
75g grated parmesan
2 small eggs
115g plain flour
60g finely chopped fresh chives
1 Tbsp melted butter
250ml cream
100g blue cheese, crumbled
6 slices bacon, torn into strips
3 Tbsp fresh chives snipped for garnish

1. Preheat the oven to 180°C. Place the ricotta, parmesan, eggs, flour and chives in a bowl. Season to taste. Using a wooden spoon, mix until well combined.

2. Bring a large saucepan of water to the boil, then reduce heat to a simmer. Using 2 dessertspoons, shape spoonfuls of mixture into ovals and drop into the simmering water. Cook for 4 – 5 minutes, or until the gnocchi float to the surface. Use a slotted spoon to remove the gnocchi and drain on paper towel. Repeat with remaining mixture in batches, avoiding overfilling the saucepan.

3. Lightly grease a shallow ovenproof dish with melted butter. Place the gnocchi in the dish.

4. Combine the cream, blue cheese and bacon in a bowl. Pour the mixture over the gnocchi, then bake for 10 – 12 minutes or until the gnocchi is lightly browned. Serve warm, sprinkled with cheese.
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Herb-crusted Roast Beef

1 beef topside roast (about 1.4kg, fat trimmed)
5 cloves garlic, finely chopped
1 Tbsp olive oil
1 tsp dried basil
1 tsp dried thyme
1 tsp powdered mustard
1 tsp finely ground black pepper

1. Pre-heat the oven to 180°C. Use paper towels to pat the meat dry. Place on a rack in a large roasting pan.

2. In a small bowl, combine the garlic, oil, basil, thyme, mustard and pepper. Rub the mixture over the meat.

3. Roast, until the meat thermometer inserted in the centre of the meat reaches 63°C for medium-rare or 71°C for medium, about 65 – 75 minutes. Transfer to a cutting board, cover and allow to rest for 10 minutes in a warm place before carving.
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Lamb with Herb and Garlic Rub

2kg leg of lamb
1 lemon, halved and seeded

Herb & Garlic Rub
3 Tbsp finely chopped fresh thyme
2 Tbsp finely chopped fresh rosemary
2 Tbsp finely chopped fresh parsley
8 cloves garlic, finely chopped
1 Tbsp sea salt flakes
1/2 tsp ground black pepper
60ml olive oil

1. To make the herb and garlic rub, mix the herbs, garlic salt and pepper in a bowl. Pour in the oil and mix until well combined.

2. Using a sharp knife, make several slits, about 5 cm long, all over the lamb. Rub the herb mixture all over the meat, pushing it into the slits. Leave to marinate for 1 hour at room temperature.

3. Preheat the oven to 180°C. Place the leg of lamb, fat-side up, in a roasting pan and cook for about 2 hours (30 minutes per 500g). Cover with foil after 1 hour.

4. Transfer the lamb to a cutting board. Squeeze lemon juice over the lamb, rest for 10 – 15 minutes before cutting and serving with delicious roasted vegetables and potato wedges.
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Tarragon Chicken

60g unsalted butter
1 Tbsp olive oil
4 x 250g boneless chicken fillets
2 spring onions, finely chopped
1 clove garlic, finely chopped
60ml dry white wine
125ml cream
1 Tbsp roughly chopped fresh tarragon

1. Melt the butter and oil in a large frying pan over a medium heat. Add the chicken fillet, then cook, turning occasionally, for about 15 minutes, or until it is browned and cooked through.

2. Add the spring onions and garlic and cook until the garlic softens. Add the wine, cream and tarragon and cook for a further 2 minutes, stirring to coat the chicken with sauce.

3. Transfer the chicken to a serving dish, pour over the remaining sauce and serve with steamed beans, asparagus and yellow button squash.
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Pumpkin Pancakes with Sage

310g plain flour
pinch salt
pinch black pepper
2 large eggs
2 tsp olive oil
500ml chilled water
2kg pumpkin, peeled, seeded and coarsely chopped
2 Tbsp olive oil, extra
200g fresh ricotta
180g grated parmesan
1 tsp Dijon mustard
half small red chilli, finely chopped
1 Tbsp finely snipped fresh chives
1 Tbsp finely chopped fresh parsley
1 clove garlic, finely chopped
60g grated parmesan, extra

Burnt Butter and Sage Sauce
250g salted butter
20 fresh sage leaves

1. Combine the flour, salt, pepper, oil and water in a large bowl. Whisk until smooth – the mixture should be the consistency of single cream . Stand for 30 minutes before cooking.

2. Heat a lightly oiled, non-stick frying pan. Pour a quarter cup of batter into the pan and tilt the pan to coat the base evenly. Cook for 1 minutes, or until the underside is golden. Using a plastic spatula, loosen the pancake, then turn and cook the other side for a further 30 seconds. Repeat with the remaining batter to make a further 6 pancakes.

3. Meanwhile, pre-heat the oven to 180°C. Toss the pumpkin and extra oil in a roasting pan and bake for 30 minutes, or until the pumpkin is cooked. Leave the oven on. Combine the pumpkin, ricotta, parmesan, mustard, chilli, chives, parsley and garlic in a bowl. Mash with a fork and allow to cool.

4. Lightly oil a 20 cm springform tin. Place one pancake flat on the bottom of the tin, then top with some of the pumpkin mixture, repeating the layers and finishing with a pancake. Press down lightly and sprinkle with extra parmesan. Bake for 15 minutes of until golden.

5. To make the burnt butter and sage sauce, melt the butter in a small saucepan over a medium heat until the butter foams and turns dark, golden brown. Remove from the heat and add the sage leaves.

6. Carefully remove the pancake stack from the tin onto a cutting board and cut into wedges. Serve drizzled with the burnt butter sauce.
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Baked Potato with Goat’s Cheese and Pesto

8 x 180g potatoes
40g pine nuts
150g goat’s cheese
4 Tbsp pesto

1. Preheat the oven to 220°C.

2. Scrub the potatoes with a brush and prick them all over with a fork. Push a metal skewer through each potato – this conducts heat to the middle of the potato, cooking it faster. Don’t do this if using the microwave. Bake the potatoes for 50 – 60 minutes, the skewers will come out easily when potatoes are cooked.

3. For quicker result ‘bake’ the potatoes in the microwave. Prick skin in several places with a sharp knife to stop them from exploding. For a 180g potato, microwave on high for 4 minutes. Turn the potato and cook for a further 2 – 3 minutes, or until tender. Leave to ‘rest’ for a couple of minutes before serving. Cooking 4 potatoes will take about 8 minutes. Cook 8 potatoes in 2 batches.

4. Meanwhile, toast the pine nuts in a small non-stick frying pan over a medium-high heat for 2 – 3 minutes, stirring constantly, until golden. Tip the nuts onto a plate and set aside.

5. Cut a deep cross in the top of each cooked potato and squeeze it open, while holding it with a clean tea towel. Divide the goat’s cheese among the potatoes. Drizzle each with 1/2 Tbsp pesto, then scatter over the toasted pine nuts

Thanks to Crossings Superspar

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