Cod & Chorizo with Orzo Pasta

Learn how to do Cod & Chorizo with Orzo Pasta for your friends and family. this revenue from Cod & Chorizo with Orzo Pasta it is delicious

Make Cod & Chorizo with Orzo Pasta

Cod & Chorizo with Orzo

A tasty and very easy dish to make!  Cod & Chorizo, what a beautiful combination...

Serves 4

Prep time: 15 minutes

Cooking time: 10-30 minutes
Ingredients

200g/7oz orzo pasta

225g/8oz cod fillet, skinless & boneless

Freshly ground salt & pepper

3 tbsp olive oil

200g/7oz cooking chorizo, roughly chopped

½ tsp smoked hot paprika

90g/3 ½ oz roasted red peppers (from a jar), cut into strips

3 tbsp fresh flat leaf parsley, chopped

½ lemon, juice only

Method

1.  Preheat the oven to 200°C (390 F), Gas mark 6.

2.  Bring a large pan of salt water to the boil and cook the orzo per packet instructions, drain and set aside.

3.  Season the cod with salt & pepper.  Heat an ovenproof frying pan and add 1 tbsp olive oil and fry the cod for 1-2 minutes on each side and place in the oven for 3-4 minutes.

4.  Remove the fish from the oven and flake onto a plate.

5.  Heat a pan until hot and then add 2 tbsp of olive oil and the chorizo and fry for 2-3 minutes or until all the oils are released from the chorizo.  Using a slotted spoon, remove the chorizo and set aside.

6.  Add the orzo and smoked paprika to the pan, stir well to coat in the oil and cook for 1-2 minutes then add the roasted peppers, cod and chorizo.  Mix well and season with salt and pepper to taste and then stir in the lemon juice and parsley.

7.  To serve, spoon onto warm serving plates.

 

Share this recipe from Cod & Chorizo with Orzo Pasta with your friends and groups

Sausage & Mustard Pasta

Learn how to do Sausage & Mustard Pasta for your friends and family. this revenue from Sausage & Mustard Pasta it is delicious

Make Sausage & Mustard Pasta

Sausage & Mustard Pasta

A tasty and very easy dish to make!  Sausage & Mustard, a perfect combination...

Serves 4

Prep time: 20 minutes

Cooking time: 10-30 minutes
Ingredients

1 tbsp olive oil

2 onions, peeled, sliced

1 clove of garlic, finely chopped

200g pasta (use your favourite)

6 good quality sausages

1 small handful fresh flatleaf parsley, roughly chopped

1 tbsp Dijon or English Mustard

1 tbsp wholegrain mustard

a small pot of double cream

salt and freshly ground black pepper

Method

1.      Add the oil to large hot frying pan or wok and fry the onions and garlic until soft and slightly golden but not crisp.

2.      Meanwhile cook the pasta in boiling salted water as per packet instructions.

3.      Remove the skin from the sausages and divide the sausage meat into 1 inch pieces and add to the onions and cook for a few minutes.

4.      Add the parsley and then add the mustards.

5.      Stir in the cream and check the seasoning, taste, and add more mustard if needed. Drain the pasta and add to the sausage and mustard. Serve on warm plates with a sprinkling of chopped parsley.

Cooks Tips

v  You can use a variety of different mustards for this recipe & different flavoured sausages.  I love to experiment with the different and unique flavoured sausages I buy from the farmers market.

 

Share this recipe from Sausage & Mustard Pasta with your friends and groups

the BEST Slow-Cooked Beef Stroganoff Recipe

Learn how to do the BEST Slow-Cooked Beef Stroganoff Recipe for your friends and family. this revenue from the BEST Slow-Cooked Beef Stroganoff Recipe it is delicious

Make the BEST Slow-Cooked Beef Stroganoff Recipe

The BEST Slow Cooked Beef Stroganoff

This is perfect for a dinner party as you can cook it a day in advance.  This is a beautiful melt-in-the mouth dish!

Serves 4

Prep time: 15 minutes

Cooking time: 2 ½ - 3 hours
Ingredients

4 tbsp olive oil

500g (1lb 2oz) mushrooms, slices

1.5kg (3lb 5oz) stewing beef, cut into 3cm cubes

350ml (12 fl oz beef stock)

3 onions, peeled & sliced

3 garlic cloves, peeled and crushed

150ml (5fl oz) dry white wine

100ml (3 ½ fl oz) brandy

Pinch of paprika

Freshly ground salt & pepper

300ml (10 fl oz) double cream

Buerre manié

3 tbsp butter, softened

3 tbsp plain flour

To serve

Basmati rice, follow packet instructions

Method

1.  Preheat the oven to 150°C (300 F), Gas mark 3.

2.  in a large ovenproof casserole heat 2 tbsp of olive oil and lightly fry the mushrooms in batches until slightly golden.  Put on a plate and set aside.  Next brown the meat in batches and set aside, add more oil if necessary.

3.  Now fry the onions until softened and lightly golden, add the garlic towards the end adding more oil if necessary.  Add half of the beef stock and bring to the boil to deglaze the pan.  Return the meat and mushrooms to the pan and add the rest of the stock, wine and brandy.  Add a good pinch of paprika and season to taste, stir well and simmer.  Cover the pan and place in the oven and cook for 2 – 2 ½ hours until the meat is tender.

4.  Make the beurre manié by mixing the butter and flour to create a paste.  Set aside.

5.  Remove the dish from the oven and strain the liquid into a pan.  Keep the meat and mushrooms warm in a covered casserole.  Pour the cream into the pan with the liquid and boil, uncovered for a few minutes until the sauce has slightly reduced and has a good flavour.  Season to taste if required.

6.  Place the beurre manié into the boiling liquid, 1 tbsp at a time and whisk until the sauce thickens slightly.  Now pour the sauce over the meat and mushrooms and stir gently.  Keep warm until ready to serve with the rice.

Cooks Tips

v  This can be prepared a day in advance.

 

Share this recipe from the BEST Slow-Cooked Beef Stroganoff Recipe with your friends and groups

the BEST Five Spice Pork Spare Ribs

Learn how to do the BEST Five Spice Pork Spare Ribs for your friends and family. this revenue from the BEST Five Spice Pork Spare Ribs it is delicious

Make the BEST Five Spice Pork Spare Ribs

The BEST Five Spice Pork Spare Ribs

These have to be the BEST Spare Ribs I have tasted. They melt in your mouth...absolutely delicious!

Serves 4

Prep time: 30 minutes

Cooking time: 1 hour
Ingredients

For the spareribs

750g pork spareribs

600ml groundnut (peanut) oil

For the marinade

1 tbsp Shaoxing rice wine or dry sherry

1 tbsp light soy sauce

1 tbsp Chinese black rice vinegar or cider vinegar

2 tsp sesame oil

1 tbsp corn flour

For the sauce

2 tbsp finely chopped garlic

2 tsp five-spice powder

3 tbsp finely chopped spring onions

3 tbsp Chinese rock sugar or granulated sugar

3 tbsp Shaoxing rice wine or dry sherry

150ml/5 fl oz chicken stock

1½ tbsp light soy sauce

2 tbsp dried grated orange peel

85ml/3fl oz Chinese black rice vinegar or cider vinegar

Method

1.      Mix the marinade ingredients together in a bowl and place the spareribs in the marinade for about 25 minutes at room temperature. Remove the spareribs from the marinade with a slotted spoon.

2.      Heat the oil in a deep-fat fryer or large pan. When the oil is very hot and slightly smoking, slowly brown the marinated spareribs in several batches until they are brown. Drain each cooked batch on kitchen paper. (Leave the cooking oil to cool. Strain it through a filter if you want to re-use it when cooking pork.)

3.      Put the sauce ingredients into a clean wok or frying pan.

4.      Bring the sauce to the boil and then reduce the heat. Add the spareribs, cover and simmer gently for about 40 minutes, stirring occasionally.

5.      Skim off any surface fat, turn onto a warm serving plate and serve at once.

Cooks Tips

v  If necessary, add a little water to the sauce to prevent the spareribs from drying up.

 

Share this recipe from the BEST Five Spice Pork Spare Ribs with your friends and groups

Red Cooked Beef on a bed of Egg Noodles

Learn how to do Red Cooked Beef on a bed of Egg Noodles for your friends and family. this revenue from Red Cooked Beef on a bed of Egg Noodles it is delicious

Make Red Cooked Beef on a bed of Egg Noodles

Red-Cooked Beef on a Bed of Egg Noodles

A delicious and aromatic Chinese dish with very tender beef slices...

Serves 4

Prep time: less than 30 minutes

Cooking time: 1 hour
Ingredients

1 tbsp vegetable oil

6 spring onions, sliced

4 garlic cloves, thinly sliced

thumb-sized piece fresh ginger, cut into matchsticks

1 tsp roasted Sichuan peppercorns

6 star anise

6 cloves

1 cinnamon stick

200ml beef stock

75ml brandy

50ml dark soy sauce

2 tsp sugar

pinch salt

500g piece of topside beef

1 red pepper, sliced

1 yellow pepper, sliced

To serve

1 packet ready-made egg noodles, cooked according to packet instructions

fresh beansprouts

sesame oil, to drizzle

handful peanuts, toasted

Method

1.      Heat the oil in a large, deep frying pan over a medium heat. Add the spring onions, garlic, ginger, Sichuan peppercorns, star anise, cloves and cinnamon stick and fry for 2-3 minutes, until the spring onions have softened.

2.      Add the stock, brandy, soy sauce, sugar and salt. Bring to the boil, then turn down the heat and simmer for five minutes.

3.      Reduce the heat, so the mixture is barely simmering, then place the beef into the sauce. Poach the beef, turning occasionally, for 45 minutes to one hour, or until completely cooked through.

4.      Add the red and yellow peppers one minute before the end of cooking and allow to soften for a minute. Remove the beef from the pan and allow to rest for 4-5 minutes covered in foil, then carve into thin slices.

5.      To serve, place the egg noodles, bean sprouts, sesame oil and peanuts into a large bowl and mix together well. Divide the noodle mixture and place onto four plates. Place a few slices of beef onto each pile of noodles and drizzle over the sauce

Cooks Tips

v  Add a little water to the sauce if it has gone to thick.

 

Share this recipe from Red Cooked Beef on a bed of Egg Noodles with your friends and groups

The BEST Carrot Cake Recipe

Learn how to do The BEST Carrot Cake Recipe for your friends and family. this revenue from The BEST Carrot Cake Recipe it is delicious

Make The BEST Carrot Cake Recipe

The BEST Carrot Cake Recipe

Deliciously simple Carrot Cake suitable for any occasion.  Gorgeous!!

Serves 14

Prep time: 30 minutes

Cooking time: 1 ¼ - 1 ½ hours, plus cooling time
Ingredients

400g plain flour

570g castor sugar

5 medium eggs

5 tsp ground cinnamon

2 tsp bicarbonate of soda

½ tsp salt

450ml vegetable oil

700g (unpeeled) carrots, peeled and grated

150g walnuts, roughly chopped

200g full fat soft cheese, preferably Philadelphia

150g icing sugar, sifted

100g butter, softened

Method

1.  Preheat oven to 180°C/350°F/Gas mark 4.  Grease and base line a 26cm (10 ½ inch) diameter and 6.5-7cm (3inch) deep cake tin.

2.  Put the plain flour, castor sugar, eggs, cinnamon, bicarbonate of soda, salt and vegetable oil in a large bowl and blend with an electric whisk for at least 5 minutes.  Then add the carrots and walnuts and mix through.

3.  Place the mixture into the cake tin and bake for 1 ¼ - 1 ½ hours or until the skewer inserted into the centre of the cake comes out clean.  Leave the cake to cool and then remove from the tin to cool thoroughly.

4.  For the topping place the soft cheese, icing sugar and butter into a bowl and mix until smooth.  Spread over the cold cake, then place in the fridge until icing is firm. 

5.  The BEST Carrot Cake is now ready to slice, serve and EAT, enjoy!!

Cooks Tips

v  This cake can double as a dessert if you serve with an indulgent ice-cream.

 

Share this recipe from The BEST Carrot Cake Recipe with your friends and groups

The BEST Lamb Keema Recipe

Learn how to do The BEST Lamb Keema Recipe for your friends and family. this revenue from The BEST Lamb Keema Recipe it is delicious

Make The BEST Lamb Keema Recipe

The BEST Lamb Keema Recipe

A tasty lamb and pea curry recipe that is quick to make and can be made in advance.

Serves 4

Prep time: 15 minutes

Cooking time: 1 hour
Ingredients

2 tbsp cumin seeds

1 tbsp coriander seeds

50g butter

2 tbsp vegetable oil

2 onions, peeled & chopped

6 whole cloves

1 inch of cinnamon

6 whole black peppercorns

1 tbsp garam masala

1 tsp turmeric

1 tin of chopped tomatoes

5 cloves of garlic, peeled & minced

2 inches of root ginger, peeled & grated

2-5 fresh chillies, deseeded & chopped (depending on heat preference)

500g lean lamb mince

1 small cup of frozen peas

Salt for seasoning

Method

1.  Place the cumin & coriander seeds into a dry frying pan and roast until fragrant and then grind in a pestle and mortar.

2.  Place the oil and butter into a large pan and melt and then add the onion, cloves, cinnamon and peppercorns over a medium heat until the onions are browned.  Remove the cinnamon stick and add the cumin and coriander mix with the garam masala and turmeric and fry for 30 seconds whilst stirring.

3.  Add the tin of tomatoes, garlic, ginger and chillies.  Cook the mixture over a medium heat for 10 minutes.

4.  Add the lamb and mix into the mixture breaking up the lamb.  Cover with a lid and simmer on a low heat for 35-45 minutes.  Add the peas 10 minutes before the end.  Season with salt and add more garam masala if required.

5.  This dish is best when it is cooled and reheated to allow the flavours to infuse.  Reheat in the pan and serve with basmati rice and Indian breads.

Cooks Tips

v  This dish is best when made a day in advance.

 

Share this recipe from The BEST Lamb Keema Recipe with your friends and groups

The BEST Tarka Dal Recipe

Learn how to do The BEST Tarka Dal Recipe for your friends and family. this revenue from The BEST Tarka Dal Recipe it is delicious

Make The BEST Tarka Dal Recipe

Tarka Dal

Tadka Dal is a North Indian dish and is a kind of thick, spicy soup usually served with rice or, my personal favourite, just warm chapatis or naan bread which you use to scoop it up!           
 A delicious warming, comfort food at any time!

Serves 4

Prep time: 15 minutes

Cooking time: 1 hour
Ingredients

½ cup red split lentils

3 cups of water

½ level tsp salt

1 small onion chopped

3 cloves of garlic, finely chopped

4 tbsp ghee or clarified butter

½ tsp turmeric

½ tsp garam masala

1 small tomato

2 tsp chopped coriander

Method

1.  Rinse the lentils in cold water and put them in a saucepan with the water and salt and bring to the boil.  Turn the heat down and simmer uncovered for 20 minutes skimming off any froth.  Now partly cover the pan.

2.  Cook for a further 40 minutes stirring now and again.  At the end of the cooking time you should have a pale yellow soup like mixture.

3.  During the final 10 minutes of cooking time fry the onion and garlic in the ghee or clarified butter until the onions are pale brown.  Add the tumeric and garam masala to the onions and cook for 30 seconds.

4.  Stir the onion mixture into the cooked lentils.  Serve hot sprinkled with the chopped tomato and chopped coriander.

Cooks Tips

v  For extra zing you can add a tablespoon of lemon juice.

v  If the tarka dal is looking very pale you can add more turmeric.

 

Share this recipe from The BEST Tarka Dal Recipe with your friends and groups