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Recipes

Spicy Lamb Feta Bite Burgers

This recipe is wonderful served as party food in small portions as a sharer or multiple pieces served together however you like. You could serve them in a wrap, sandwich, bun of your choice or i pefer a couple in a pitta with a basic lettuce tomato and cucumber salad.

Feel free to adjust menu as desired for less or more heat use as a template as this is a very basic but effective recipe as always.

To serve 4-6 as a main or 8-10 as a starter.

Ingredients:

1kg lamb mince

4 tsp ground coriander

4 tsp cumin seeds

1 red chilli, deseeded and finely chopped

Large handful parsley, chopped

4 rosemary sprigs, leaves stripped and chopped

Good splash Worcestershire sauce

2 eggs, lightly beaten with a fork

200g feta cheese, cut into cubes

2 tbsp sunflower oil

For the cooling dip:

300ml natural yogurt

Large handful fresh mint chopped finely

1 fresh lemon

Method:

1) Make up your cooling dip by chopping mint finely and mixing with yogurt then season with salt and pepper a squeeze of lemon and put aside.

 

2) Cut cube shaped small feta chunks and set aside. Mix all herbs and spices together in a large mixing bowl with lamb mince, add egg and Worcestershire sauce and fold together until completely mixed together seasoning lightly with salt and pepper.

 

3) Shape mixture into portions of burger shaped lamb patties and press cubes of feta into the middle of them.

 

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4) Heat sunflower oil in a pan and cook the patties on either side for 1-2 minutes. Transfer to baking tray and cook for a further 8-12 minutes on a preheated gas mark 6. Or, in this instance we cooked them on a smoking hot griddle on around 4 minutes either side until piping hot throughout.

 

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Serve immediately alongside the cooling dip.

Bon Apetit!

(We even had some left over to pop in the freezer to defrost on a lazy day)

 

 

 

 

 

 

 

 

 

 

 

 

One Pan Duck Dinner

Here is a recipe to easily replace you’re Sunday dinner temporarily, made especially to take a load off taking no more than 40 minutes start to finish.

Ingredients:

2 duck breasts

1 tsp black peppercorns, crushed

300g cooked new potatoes, medium sliced

bunch flat-leaf parsley, roughly chopped

1 garlic clove, finely chopped

4 rashers smoked streaky bacon, chopped

Large handful of fresh asparagus

Method:

1) Score skin on duck breast season very well and lay on a cold pan skin down put the heat on low and cook for 12 minutes until crispy and then flip and cook on flesh side for 4 minutes.

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2) Remove duck breasts and place on a chopping board with tin foil covering over the top to rest the meat and keep warm.

3) Now add (boiled) cooked potatoes to the pan which will have plenty of duck fat in. Turn up the heat season well with salt and cook until brown and crispy depending on the thickness of the chopped potatoes will affect the time taken to crisp nicely.

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4) When potatoes are crisp add parsley and garlic and toss around in pan for a couple minutes. Now set aside onto hot plates.

5) Add bacon and asparagus to pan and slice duck thinly with a sharp knife. Cook for a few minutes until slightly softer and bacon is crunchy. Serve onto plates.

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6) Serve with cranberry sauce and enjoy.

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There it is, your a simple Sunday alternative!

Bon Apetit!

 

 

 

 

 

 

 

 

Spaghetti Bolognese “Like Mama Made”

Spaghetti Bolognese an italian classic we all know so well, but with so many different takes and variations throughout different regions which is the best and tastiest. I can’t confirm that I have the very best recipe but I can confirm i have a seriously good authentic take on this italian staple, inspired by ‘The Hairy Bikers’ but altered slightly for instance the use of pancetta giving an extra salty pork element to the dish.

To serve 4-6 people

Ingredients:

- 500g/1lb 2 oz lean mince beef

- 1 medium onion, finely chopped

- 2 celery sticks, trimmed and finely sliced

- 2 medium carrots finely diced

- 2 cloves garlic finely chopped

- 150g pancetta or streaky bacon cubed

- 1 tbsp plain flour

- 150ml/5 fl oz red wine (preferably chianti)

- 1 x 400g can chopped tomatoes

- 2 tbsp tomato puree

- 1 beef stock cube

- 1 tsp caster sugar

- 1 tsp dried oregano or 1 tsp dried mixed herbs

- 2 bay leaves

- 450g dried spaghetti (Preferably De Cecco brand)

- salt and freshly ground black pepper

- Parmesan cheese to serve

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Method:

1. Place the mince in a large non-stick saucepan with the onion, celery, carrots and garlic.

2. Dry-fry over a medium heat, stirring from time to time with a wooden spoon for 8–10 minutes, or until the beef is no longer pink and the vegetables are beginning to brown.

3. Add the pancetta and fry with the mince and vegetables for another 2–3 minutes.

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4. Sprinkle over the flour and stir well, then add the wine, tomatoes and tomato purée, along with 300ml/12fl oz cold water.

5. Crumble the stock cube over the top then add the caster sugar and herbs.

6. Season with a few twists of freshly ground black pepper, stir well and bring to a simmer.

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7. When the liquid is bubbling, reduce the heat and simmer very gently for 30–40 minutes, uncovered, stirring occasionally.

8. Bring a large pan of salted water to the boil. As soon as the water is boiling, add the spaghetti and push it down with a wooden spoon to encourage the strands to separate. It’s important to use lots of water so the spaghetti can move freely without sticking together.

9. Cook for 10–12 minutes, or according to the packet instructions.

10. While the spaghetti is cooking, increase the heat under the sauce and simmer for another 10 minutes or until the liquid is reduced and the sauce is rich and thick. Stir regularly and season to taste with salt and freshly ground black pepper.

11. Drain the spaghetti in a colander and divide between warmed bowls.

12. Spoon the Bolognese sauce on top, sprinkle with freshly grated parmesan cheese and serve immediately.

The end result is a thick full flavoured robust meaty sauce with a lasting after taste, one of My personal favourites.

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I hope you enjoy making this for yourself it’s by no means the most simple but it isn’t hard and the end result is magnificent.

This will certainly impress anyone you choose to share it with.

Bon Apetit!

 

 

 

 

 

 

 

 

 

 

 

Mustard & Parsley Sausage Conchiglie

This recipe was inspired by the humble home cook Nigel Slater, his recipes generally consist of homemade fast food making use of leftover ingredients and easy for anyone to pick up and get going.

I find myself using sausage meat for plenty of recipes because the meat has so much flavour and variety reducing time in the kitchen immediately as a good meat flavour has already been achived. Fast food can also be very good food and this recipe allows for errors as it’s all about how you prefer it, more or less cream for example.

To serve 4

Ingredients

4 tbsp high quality olive oil

2 medium white onions sliced

Hand full coarsely chopped italian flat leaf parsley

8 good quality sausages (of your preference)

1 heaped tbsp Dijon mustard

1 tbsp whole grain mustard

250ml single cream (less if you like)

350g Conchiglie pasta (you could substitute for another type such as penne the mix just works well with conchiglie)

Method:

1. Slice the onion, chop the parseley and squeeze all the sausage meat out of the skins. We chose to break all the sausage meat up into minced pork but if you prefer you could roll the meat into small meatballs.

2. Add oil into a pan and the onions and cook until soft. You want the onions to be sweet and caramelised so it’s best to put a lid on them and steam for about ten minutes.

3. Add in the sausage meat and cook for a few minutes until browning appears clear they are cooked. Whilst the sausages are cooking start the pasta in a separate pan.

4. Now add the chopped parsley to the sausage pan and add in your mustard, give that a good stir.

5. Drain the pasta, and add it to the pan with the pot of cream and stir well the cream will heat through within the residual pasta heat.

6. Plate up, garnish with a sprinkling of parsley if desired and enjoy!

image Bon Apetit!

 

 

 

 

 

 

 

 

 

 

 

 

Fillet Steak With Pepper Sauce

For visual orgasmic purposes here was our second valentines day meal. I also include a simple sauce recipe for you’re steak topping.

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I stuffed the portobello mushroom with blue cheese and bread crumbs. They went in for five minutes prior to steak starting to cook on a gas mark 7 along with the vine tomatoes.

The chips were handcut thick seasoned and tossed in rapeseed oil for a crispy finish they went in the oven for 40 minutes on gas mark 6.

I cooked the steak medium rare on a smoking hot griddle three minutes either side then set aside for 5 minutes under tin foil to rest allowing juices to reabsorb as i plated up the the finished components. Resting the steak after cooking is essential for the finish to be spot on and the outcome juicy.

The sauce was made using a pepper sauce consisting of cream, mustard Worcestershire sauce, whisky onion and pepper very basic, highly effective.

Ingredients:

1 small red onion, sliced

150ml double cream

2 tablespoons whisky

3 tablespoons Worcestershire sauce

1 teaspoon salt

1 tablespoon ground black pepper

1 tablespoon wholegrain mustard

Method:

Sweat onion in butter till sautéed add cream and all ingredients and Heath through for a few minutes strain out onion and serve on top of steak.

 Enjoy the visuals and good luck with yours.

Bon Apetit!

 

 

 

 

 

 

 

 

Cream ‘no cream’ of the crop Carbonara

Cream of the crop 'no cream' Here I have my favourite recipe for an authentic Spaghetti Alla Carbonara Inspired by the brilliant Rick Stein on his travels through the med. The recipe is personally my only option for a true italian carbonara, accept no imitations.

Ingredients to serve 4:

Generous splash of Olive oil

400g dried spaghetti (preferably De Cecco brand)

175g smoked pancetta cubed

3 garlic cloves chopped thin

3 egg raw beaten

Hand full of flat leaf parsley coarsely chopped.

60g pecorino cheese

salt and pepper to taste

Method: Prepare all ingredients ready for perfect timing.

1) heat a little olive oil in a large pan, add pancetta cook until light golden then add chopped garlic last thing throw in parsley to quickly warm meanwhile the spaghetti is added to a large full pan of highly salted water.

2) when the spaghetti is done to your liking, hopefully el dente (7mins) transfer into the pan with pancetta make sure saving starchy water for creating the sauce.

3) Add in eggs and cheese in short sharp stages mixing about in pan,slowly pour in beaten eggs, they will cook in the residual heat of the pasta Beware if the pan is too hot the eggs may scramble. If desired consistency is not reached then add a splash of salty starchy pasta water. It’s the authentic italian way.

4) season to taste but remember the high salty ness given by the salty cheese and smoked pancetta.

Aerve with crusty bread or a simple bruschetta. Youre in italy! Heres a short video to give an idea   14 second clip

Sardinian Pecorino   Excellent sardinian pecorino. Now get to it.. Bon Apetit!

Swift Chicken Stroganoff

Heres a great way to use up chicken breast in a fast easy tasty little recipe.

Serves 4 people.

400g of chicken

500ml of Creme fraiche (full fat) but for a healthier option choose low fat and notice minimal taste loss.

A generous handful of mushrooms, preferably wild and mixed for added depth of flavour.

1 chopped onion

2 heaped tablespoons of dijon mustard

Paprika, salt and pepper.

Method:

Chop the onion, and the mushrooms, and slice the chicken into pieces. Rub the chicken with paprika, salt and pepper.

Start by adding olive oil and butter to a pan, throw in the chopped onion until it softens. Then add in the mushrooms until they are brown. Once brown, set aside in a bowl.

Add more butter to the pan and when the butter starts to froth add in the chicken strips. Cook chicken until brown.

Add back in the mushrooms and the onions, Dijon mustard and creme fraiche, season to taste, and simmer gently for around five minutes. Serve with some light rice or noodles, and enjoy this hearty warming convenient meal. Give it a go.. You can’t go wrong!

Stroganoff Simmer

No Fuss Fish Pie

This evening we decided to cook a very simple,luxurious but at the same time healthy and rich in omega-3 and protein fish pie, using various types of seafood in a creamy classic butter and flour roux with a crisp fluffy golden mashed potato topping.

I used the infamous Marco Pierre White’s classic fish pie recipe, I have left the recipe with chopped boiled eggs in this is optional, I chose to layer without the eggs.

Ingredients:

  • 1 Knorr Fish Stock Pot
  • 20g butter
  • 20g flour
  • 100ml double cream
  • 50g handful of grated mild Cheddar cheese
  • 100g white fish fillet, chopped into round 2.5cm squares
  • 100g salmon fillet, chopped into round 2.5cm squares
  • 100g smoked haddock, chopped into round 2.5cm squares
  • 100g peeled, headless raw prawns
  • 3 hard-boiled eggs, peeled and quartered
  • 150g baby leeks, blanched, chopped, patted dry
  • 1kg mashed potato (made by peeling 1kg potatoes, boiling until tender and mashing with double cream or milk and 2–3 egg yolks)
  • For a healthier option instead of using 100ml of double cream you can use 50ml of milk and 50ml of double cream.
  • Method:
  • First make your fish stock by dissolving the Knorr Fish Stock Pot in 400ml of boiling water stirring until thoroughly dissolved.
    • Set the stock aside to cool for around 20 minutes while you prepare the fish and leeks.
    • Pre-heat the oven to 220°C/Gas Mark 7.
    • Heat a heavy-based saucepan. Add in the butter, allow to melt, then add in the flour and whisk to mix thoroughly. Using a whisk, rather than a wooden spoon, to make the sauce means you won’t have any lumps.
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    • Gradually add in the cooled stock, whisking between each addition. You want to be sure to cook out any floury taste.
    • Whisking constantly, bring to the boil and simmer until thickened. Whisk in the double cream to enrich the sauce

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    • Add in the white fish, salmon and smoked haddock chunks. Gently shake the pan to work the fish into the sauce. Cook very gently over a low heat to poach the fish in the sauce.
    • Two minutes later add in the prawns, again shaking the pan to work them into the sauce, and cook gently for 1–2 minutes until just cooked.
    • Turn the fish mixture into an ovenproof pie dish. Sprinkle over the blanched leeks and then top with a layer of hard-boiled egg quarters. Sprinkle over the grated Cheddar. This way you’re adding layers of flavour and texture to the dish.
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    • Spread over the mashed potato to form a thick, even layer on top of the pie, smoothing with a spatula or palette knife. I used a wet palette knife to indent the mashed potato creating a fish scales pattern, but you can use a fork instead.
    • Bake for 25–30 minutes in the pre-heated oven until golden brown. The egg yolks in the mashed potato mean that it puffs up as it bakes and gives a lovely golden colour to the topping.
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That’s it! Simple great fish dish a recipe welcome in anyone’s back pocket, a real home comfort dish and nothing complicated involved. Allowing around 5 servings making it less than £2 per portion, great value for great nutrition.

I served my fish pie on a bed of crunchy samphire grass and it was spectacular. Your turn!

Bon Apetit!

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Spaghetti & Meatballs Supreme

I can’t take credit for this one as my fiancée created it using a simple BBC Food Recipe. But as a very basic skilled cook it turned out fantastic, well executed. I strongly advise optional ingredients of basil and red wine are used and also all of the ingredients are of a high quality that way achieving maximum flavour.

I also strongly recommend the wine used to for the meatball sauce is a good chianti found in any supermarket.

This recipe cooks ample to be frozen and used as more meals at a later date, very good convenience food.

http://www.bbcgoodfood.com/recipes/453623/spaghetti-and-meatballs

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Oh but of course i had to add my own touch, garnished with truffle shaving, very optional.

Bon Apetit!

 

 

 

Wild Mushroom Reginette Pasta

This recipe was based with a particular ingredient in mind, the English winter truffle.I have very recently due to the English truffling season only just beginning, received my preordered truffle and have been for a while now, scheming how exactly I should cook it.

A shout out to the English Truffle Company at www.englishtruffles.co.uk for providing excellent quality produce and a speedy delivery.

Something everyone MUST try.

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The dish that accompanied the truffle shavings must not be overpowering to the truffle so that the subtle musky, earthy flavour is not lost. I chose to do the simple wild mushroom tagliatelle but couldn’t source any fresh tagliatelle so just as good using the flat ribboned Reginette i chose a Wild Mushroom Reginette. Classic Italian Cuisine, as always.

This dish is so simple!!!! Done with preparation in less than ten minutes. Always prep well for an excellent finish, no searching for things in the last critical seconds.

TOTAL TIME TEN MINUTES!

Ingredients:

Quarter of a fresh lemon.

Hand full of flat leaf parsley

2 Cloves of garlic

Large knob of butter unsalted

180g Fresh Egg Reginette Pasta

2 tbsp olive oil

Salt and pepper

40g Parmesan/Parmigiana

Large handful of wild mushrooms (can be purchased from supermarkets finest sections)

NOW! Prep! Coarsely chop parsley and finely slice garlic ready to throw in pan together.

Instructions;

Step1) Bring salted water to boil ready for pasta and heat olive oil in fair sized non stick frying pan.

Step2) Drop mushrooms in medium hot pan toss around and add a third of butter, meanwhile drop pasta in to salted boiling water it will take no more than three minutes to over cook, so be aware of time.

3) The parsley should be thrown into pan with garlic remaining butter and a squeeze of lemon, tossing it all around in the pan add a squeeze of lemon.

4) By now two to three minutes should have passed and you can remove your pasta and drop it directly into the mushroom pan. Drop it a palm full of Parmesan. Move the ingredients around the pan and add a few tablespoons of starchy pasta water. The pasta should not stick together and should have a light saucy consistency.

Season with salt and pepper and serve.

Garnish with a small flourish of Parmesan.

Here I have pictures to help you visualise the process before attempting the recipe.

Mushrooms cooking in olive oil:

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All of the ingredients cooking quick in olive oil and remainder of butter is melting creating an emulsion.

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Then the pasta and pasta water is added seasoned with Parmesan, salt and pepper and shaken and tossed.. The finish product should look something quite spectacular, like this:

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Now if you choose to splash out and add that extra depth flavour and elegance to the dish by shaving truffle slices on top your dish should look something more like this:

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Bon apetit!