Pasta with Pesto, Feta & Pine Nuts

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Make Pasta with Pesto, Feta & Pine Nuts

Pasta with Pesto, Feta & Pine Nuts

A very tasty, quick and easy mid-week meal!

Serves 4

Prep time:  5 minutes

Cooking time: 8-10 minutes

Ingredients

500g/17 ½ oz Spaghetti

for the pesto

50g/2oz basil

30g/1oz pine nuts, toasted

30g/1oz parmesan cheese, freshly grated

1 clove garlic, peeled and crushed

85ml/3fl oz olive oil

salt and freshly ground black pepper

to serve

200g/7oz feta cheese, crumbled

3 tbsp pine nuts, toasted

Method

1.       Cook the pasta as per packet instructions.

2.      Put the basil, parmesan, garlic and pine nuts into a food processor and season well.

3.      Whiz together and with the motor still running, pour the oil in until the pesto thickens.

4.      Stir the pesto through the cooked pasta and serve with the crumbled feta cheese and pine nuts.

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Spaghetti with Italian Sausage & Vodka Sauce

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Make Spaghetti with Italian Sausage & Vodka Sauce

Spaghetti with Italian Sausage & Vodka Sauce

Deliciously spicy vodka & sausage spaghetti which is quick and easy to make!

Serves 4

Prep time:  5 minutes

Cooking time: 15 minutes

Ingredients

500g/17 ½ oz Spaghetti

2 tbsp olive oil

450g/1 lb Italian sausage, casing removed and chopped

2 onions, peeled and finely chopped

1 tsp salt

1 tsp chilli flakes

4 garlic cloves, peeled and crushed

1 tin of chopped tomatoes

180ml vodka

120ml double cream

Small bunch of fresh basil, finely chopped

Freshly grated parmesan to serve

Fresh basil sprigs, to serve

Method

1.       Cook the pasta as per packet instructions.

2.      In a large frying pan or wok heat the oil.  Add the sausage and cook for 3-4 minutes or until browned.

3.      Add the onions, salt & chilli flakes and cook until the onions are soft and golden, 4-5 minutes.

4.      Add the garlic and cook for about 30 seconds and then add the tomatoes, stir until thick, about 2 minutes.

5.      Now add the vodka and cook until the sauce has reduced by half, 3-4 minutes.  Stir in the cream and cook for 2 minutes until the sauce has thickened.  Stir in the basil and remove from the heat.

6.      Toss the sauce with the pasta to coat evenly and transfer to a pasta bowls for serving. Top with cheese and sprig of basil and serve immediately.

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Prawn Curry

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Make Prawn Curry

Prawn Curry

A very quick and easy curry to make but best of all it is delicious!

Serves 4

Prep time:  10 minutes

Cooking time: 20 minutes

Ingredients

500g/17 ½ oz large prawns, peeled and uncooked

1 tsp ground turmeric

¼ tsp sea salt

2 onions, peeled and roughly chopped

2cm fresh ginger, peeled and roughly chopped

4 cloves garlic, peeled and roughly chopped

3 green chillies, deseeded and roughly chopped

2 tsp mustard seeds

1 tsp chilli powder

4 green cardamom pods

1 cinnamon stick

400ml can of coconut milk

Small handful of fresh coriander, finely chopped

Basmati rice or Indian breads to serve

Method

1.       Place the prawn in a bowl with the turmeric and salt, mix well and leave to marinate for 10 minutes.

2.      Put the onions, ginger, garlic and chillies into a food processor and blend until you have a fine paste.

3.      Heat a large pan or wok and add the oil, now add the mustard seeds, chilli powder, cardamom pods and cinnamon stick.  Fry for about 1-2 minutes until the mustard seeds begin to pop.

4.      Add the paste and fry on a low heat for about 10-12 minutes, stir frequently.  Now add the coconut milk and let simmer.  Now add the prawns to the pan and let simmer for 2-3 minutes or until cooked through.

5.      Add the coriander and serve the curry with basmati rice and Indian breads.

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Vegetable Curry

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Make Vegetable Curry

Vegetable Curry

Hard to believe a generous portion of this curry recipe is low in fat and calories. It has a warm, rich flavour and is very filling!

Serves 4

Prep time:  20 minutes

Cooking time: 35 minutes

Ingredients

For the spice

5 cardamom pods

2 tsp coriander seeds

3 star anise

1 tsp cumin seeds

5 curry leaves

½ cinnamon stick, broken into small pieces

12 whole peppercorns

½ tsp fennel seeds

3 cloves

For the curry

2 tbsp vegetable oil

4cm/ 1 ½ inch fresh ginger, peeled and finely chopped

2 garlic, peeled and finely chopped

1 large red chilli, de-seeded and finely chopped

2 bay leaves

1 medium onion, peeled and chopped

2 good pinches of sea salt

150g/5 oz button mushrooms, quartered

1 courgette, diced

1 aubergine, diced

½ cauliflower, cut into small florets

1 tin coconut milk

100ml/4 fl oz hot water

3 plum tomatoes, de-seeded and diced

Small bunch of coriander, finely chopped

½ lime, juice only

Basmati rice or Indian breads to serve

Method

1.       For the spice, toast all the spices in a small frying pan on a very low heat for about 10 minutes.  Shake the pan to make sure you do not burn the spices.

2.      Place all the toasted spices into a pestle and mortar or coffee grinder and grind until you have a fine powder, set aside.

3.      For the curry, heat the oil in a large pan or wok on a low heat and fry the ginger, garlic and chilli for about two minutes.

4.      Now add the bay leaves, onion, salt and the spice mix and cook for 5 minutes and increase the heat.  Add the mushrooms, courgette, aubergine and cauliflower.  Reduce the heat, cover and simmer for 5 minutes.

5.      In a different saucepan warm the coconut milk and mix in the hot water until it all blends together.

6.      Now add the coconut milk to the vegetables, simmer for 5-7 minutes, stirring occasionally.

7.      Add the tomatoes and cook for a further 5 minutes and add the coriander and lime juice.  Season to taste.

8.      Serve the curry with basmati rice and Indian breads.

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Beef bourguignon with mashed potatoes

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Make Beef bourguignon with mashed potatoes

Beef bourguignon with mashed potatoes

A delicious and rustic French classic! Red wine, brandy, pancetta, shallots, mushrooms and herbs, what a wonderful combination for beef!

 

Serves 4

Prep time:  15 minutes

Cooking time: 2 hours 20 minutes

Ingredients

2 tbsp plain flour

salt and freshly ground black pepper

1 kg/2lb 4oz shin of beef, cut into large cubes

2 tbsp olive oil

150g/5oz pancetta, cut into small chunks

2 carrots, peeled and finely chopped

1 shallot, finely chopped

1 large onion, sliced

2 garlic cloves, crushed

50ml/2fl oz brandy

500ml/18fl oz Burgundy, or other red wine

250ml/9fl oz beef stock

1 tbsp tomato puree

2 bay leaves

2 sprigs thyme, leaves finely chopped

2 sprigs flat leaf parsley, finely chopped

25g/1oz butter

150g/5oz small baby onions

200g/7oz chestnut mushrooms

For the mash

1kg/2lb 4oz floury potatoes, peeled and cut into chunks

110g/4oz butter

110ml/4fl oz full-fat milk

Method

1.  For the beef bourguignon, sprinkle the flour onto a plate and season with salt and freshly ground black pepper. Dredge the beef in the seasoned flour and set aside.

2.  Heat one tablespoon of the oil in a large frying pan and fry the pancetta for 1-2 minutes, or until golden-brown and set aside.   Add the beef in batches and fry for a further 4-5 minutes, or until browned on each side, set aside.   Add the carrots, shallot, onion and garlic and fry for 4-5 minutes, or until just softened.

3.  Now add the beef and pancetta to the pan and add the brandy and slowly tilt the pan towards the gas flame, or light it with a match. Let the flames flare up then die down.

4.  Add the red wine, beef stock and tomato puree, bring to a simmer. Add the bay leaves, thyme and parsley then cover and cook on a low heat for two hours, or until the beef is tender and the sauce has thickened.

5.  Heat the butter and remaining oil in a frying pan and fry the baby onions for 4-5, or until just golden-brown.

6.  Add the browned onions and chestnut mushrooms to the beef mixture and cook for a further 20 minutes. Season, to taste, with salt and freshly ground black pepper.

7.  Meanwhile, for the mash, cook the potatoes in a pan of boiling salted water for 12-15 minutes, or until the potatoes are tender.

8.  Drain and return to the pan, then place over the heat for one minute to drive off any excess moisture.

9.  Mash the potatoes well, then add the butter and milk and beat with a wooden spoon until smooth. Season, to taste, with salt and freshly ground black pepper.

10.  To serve, spoon some mash onto serving plates and spoon the beef bourguignon alongside.

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Salmon with Charmoula

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Make Salmon with Charmoula

Salmon with Charmoula

A light, satisfying salmon dish with a deep, aromatic flavoursome sauce that makes it special – a very complimentary combination! 

Serves 4

Prep time:  2 hours 15 minutes

Cooking time: 20 minutes

Ingredients

For the Charmoula

4 garlic cloves, peeled

20g / 2/3 oz fresh coriander

20g/ 2/3 oz fresh flat leaf parsley

2 fl oz/60 ml freshly squeezed lemon juice

1 pinch of salt

1 ½ tsp paprika

¾ tsp ground cumin

¼ tsp cayenne pepper

4 fl oz/125 ml extra virgin olive oil

4 x 185g salmon fillets, skin removed

Bunch of asparagus, to serve

Method

1.  To make the charmoula, place all the charmoula ingredients into a food processor and blend until you have smooth paste.  Measure out 3 tbsp of the sauce and reserve.  Put the remaining sauce into a serving bowl, cover and refrigerate.  

2.  Put the salmon on a platter and rub both sides of the salmon with the 3 tbsp of sauce.  Cover with cling film and refrigerate for at least 2 hours.

3.  Preheat the oven to 190°C/375°F/Gas Mark 5.

4.  Remove the salmon and the sauce from the fridge and let stand at room temperature for 20 minutes.

5.  Wrap the salmon in foil and fully seal and place onto an oven tray.  Place in the oven and cook for 15-20 minutes.  In the meantime prepare the asparagus.

6.  Remove the salmon from the oven and plate with the asparagus and top each fillet with a generous spoonful of charmoula.  Enjoy!

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Chicken & Chorizo Braised in Cider

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Make Chicken & Chorizo Braised in Cider

Chicken & Chorizo Braised in Cider

A rich cider and chorizo sauce is a perfect match for this dish of succulent chicken thighs… even better you can make this dish in advance!

Serves 4

Prep time:  10 minutes

Cooking time: 1 hour

Ingredients

1 tbsp olive oil

1kg/2.20 lbs chicken thighs

225g/8 oz chorizo, diced

2 medium onions, peeled & finely chopped

2 tbsp plain flour

500ml/17 fl oz dry cider

150 ml/ ¼ pint chicken stock

1 heaped tbsp Dijon mustard

Salt & freshly ground pepper

3 tbsp double cream

Seasonal vegetables to serve

Method

1.  Preheat the oven to 190°C/375°F/Gas Mark 5.

2.  Heat the oil in a large oven proof frying pan or wok, add the chicken and fry for 10-12 minutes frequently turning until evenly browned.  Remove the chicken with a slotted spoon and set aside.

3.  Add the chorizo and onions to the remaining oil and cook for 5 minutes or until softened.  Sprinkle in the flour and stir until fully coated.

4.  Gradually pour in the chicken stock and cider whilst continuously stirring.  Bring to the boil until the sauce is slightly thickened.  Now add the mustard and season to taste.  Return the chicken to the pan and cover with a lid or foil and place in the oven for 35-40 minutes or until the chicken is cooked through.

5.  Remove the pan from the oven and stir in the double cream.  Serve the chicken and sauce with your favourite seasonal vegetables.

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