Posts Tagged:

recipe

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)

 

 

 

 

 

 

 

 

 

 

 

 

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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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!

 

Megan’s Parcel From Heaven

Here is a quick winter warming recipe from a friend that I had to post, seeing as it is winter and we need good fast fuss free winter warming food. One of our nation favourites to share lately is dipping bread in a soft gooey cheese and accompanied by an onion sweet and savoury relish, a comforting treat for those  frosty winter evenings.

Here is an ever so slight twist and a simple recipe to make your own oozing parcel.

Ingredients:

2 sheets ready made filo pastry

250g Camembert

2 slices of cooked chopped bacon

1 egg

2tbsp onion relish

Pinch of basil leaves roughly chopped

Method: 1) Lay out two sheets of filo pastry and lay Camembert on pastry. 2) Place the Basil, Bacon and Onion chutney on top of Camembert. 3) Gently wrap pastry around the cambert gently tucking in as you wrap. 4) Brush the pastry all over with mixed up egg wash for a nice golden shine. 5) Bake in the oven on gas mark 5 for 20 minutes and serve with a crusty baguette to dip.

The pastry will remain crispy but soften slightly inside as the cheese melts making an irresistible Moreish snack.

Camembert Parcel

Bon Apetit!

 

 

Simple Sumptuous Soup

Here is a recipe that i experimented with today, for a simple and luxurious soup which can be used as a starter or a meal in itself, served with a wedge of crusty bread.

Ingredients:
1 onion
1 leek
1 head of broccoli
100-150g Stilton (to taste)
2tbsp rapeseed oil
2tbsp porcini olive oil
Knob of butter
1 litre chicken or veg stock
Favourite bread cubed
Salt and Pepper
1 potato large
1 celery stick

Prep

1) Firstly chop the leek, onion, Celery, take the head away from the thick broccoli stalk and break apart then chop the potato into roughly 2cm cubes.

2) Heat up the rapeseed in a large saucepan add the onions on a medium heat and put on lid. Leave for five minutes allowing onions to steam and soften.

3) Add a small cup of water so the onions don’t burn on the pan then add in the celery leek and potato with a knob of butter. Leave on a low medium heat covered to sweat for five minutes.

4) Add the stock and leave to simmer on the same heat level for 15 minutes.

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5) After that time add the broccoli heads minus any chunky stalks and cook for five minutes.

Stilton

6) Blitz mixture with a blender until it’s as smooth as desired. Then crumble in Stilton and stir in it will melt and slightly thicken the soup. Taste and season until you are happy with the final flavour of the dish, remember the Stilton will provide a salty element to the dish.

For the croutons just heat cubed bread on a warm pan drizzled with your desired oil. I chose porcini infused mushroom olive oil for an earthy wild mushroom kick but you can use normal olive oil, garlic etc. Be careful not to have the heat to high they will burn easily.

Broccoli & Stilton Soup

Good luck!