Chicken and Spinach Balti

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Make Chicken and Spinach Balti

Chicken & Spinach Balti

A deliciously tender chicken curry which is very simple to make – perfect for a mid-week meal!  Popeye would love this dish!

Serves 2

Prep time:  15 minutes plus up to 1 hour to marinade

Cooking time: 20 minutes

Ingredients

For the marinade

2.5cm/1in fresh ginger, peeled & finely chopped

2 cloves of garlic, peeled & finely chopped

1 lime, juice only

½ tsp ground coriander

½ tsp chilli powder

½ tsp ground cumin

½ tsp turmeric

1 pinch of salt

2 chicken breasts cut into bite-sized pieces

75ml/2 ½ fl oz natural yogurt

For the curry

1 tbsp vegetable oil

1 red onion, peeled & finely sliced

2 tomatoes, seeds removed & finely chopped

1 tbsp tomato puree

Splash of water

75ml/2 ½ fl oz double cream

150g/5oz baby spinach leaves

To serve

Small handful of fresh coriander, finely chopped

100g/3 ½ oz Basmati rice, cooked as per packet instructions

Method

1.  Place all the marinade ingredients into a bowl and mix thoroughly so that all the chicken is fully coated.  Cover the bowl with cling film and place in the refrigerator to marinate for at least 15 minutes but ideally 1 hour.

2.  For the curry, in a large pan heat the oil and fry the onions for 2-3 minutes until softened.  Add the tomatoes and tomato puree and gently cook for a further minute.

3.  Add the chicken including the marinade with a splash of water.  Pour in the cream and leave to simmer for 15 minutes until the chicken is fully cooked through.

4.  Add the spinach and mix through until it is fully wilted.

5.  Serve the curry with the rice and a sprinkling of coriander, enjoy!

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Spinach and Goats Cheese Ravioli with Walnut Pesto and a Cream Sauce

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Make Spinach and Goats Cheese Ravioli with Walnut Pesto and a Cream Sauce

Spinach and Goats Cheese Ravioli with Walnut Pesto and a Cream Sauce

This is a wonderfully delicious pasta dish which is perfect for any occasion.  It takes quite a bit of time to make but it is well worth it!!

Serves 4 starters 2 mains

Prep time:   1 hour 15 minutes

Cooking time: 20 minutes

Ingredients

For the pasta

340g/12 oz 00 pasta flour

12 eggs, yolks only

2 tbsp water

1 tbsp olive oil

1 good pinch of salt

For the filling

20g/ ¾ oz butter

200g/7 oz spinach

Salt & freshly ground pepper

350g/12 oz soft goats cheese

1 lemon, zest only

For the pesto

30g/1 oz walnuts

1 bunch of basil

1 garlic clove, peeled & chopped

30g/1 oz freshly grated parmesan

Olive oil

For the cream sauce

1 tbsp olive oil

1 shallot, peeled & finely chopped

500ml/16 fl oz double cream

1 lemon, juice only

Method

1.  For the pasta, pour the flour into a mound onto a flat surface and make a well in the centre. Add the egg yolks, olive oil, water & salt into the well and gradually mix with either a blunt knife or a folk. When the dough has become a thick paste use your hands to incorporate more of the flour.

2.  You can sieve any remaining flour and use the sifted flour while you knead the dough to stop it sticking to the surface and to your hands, but be careful not to make the dough too dry. Knead until well blended and the dough is soft and flexible. Don't worry if you haven't used up all the flour.

3.  Wrap the dough in cling film and place in the fridge for at least 1 hour.

4.  Meanwhile, make the filling by melting the butter in a pan and wilt the spinach, season with salt and pepper and squeeze out any water.  Place in a bowl with the goats cheese, lemon zest and season to taste.

5. For the pesto, toast the walnuts for 2-3 minutes in a dry frying pan.  Place into a small food processor with the basil, garlic and parmesan, blitz until you have a paste then loosen with olive oil.

6. For the cream sauce, sauté the shallots in a pan with the oil until softened.  Add the cream reducing slightly, add the lemon juice and season to taste. 

7. With a pasta machine roll out the pasta to the thinnest setting.  Place scoops of the filling onto one of the pasta sheets 5cm/2in apart.  Brush around the filling with a little water and top with another sheet of pasta.  With your fingers press around the filling to remove any air and then cut out the ravioli using a 5cm/2in fluted pastry cutter.

8.  Cook the ravioli in a pan of salted boiling water and cook for about 5 minutes.  Drain and serve on warmed plates with a drizzling of the pesto and cream sauce and a scattering of basil leaves for garnish, enjoy!

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Blue Cheese and Caramelised Onion Tarts

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Make Blue Cheese and Caramelised Onion Tarts

Blue Cheese and Caramelised Onion Tarts

This is a wonderful starter which can prepare in advance.  Use your favourite creamy blue cheese to create this delicious dish.

Makes 4 Individual Tarts

Prep time:   15-20 minutes

Cooking time: 35 minutes

Ingredients

500g/1lb 2 oz ready-made short-crust pastry

250g/9 oz soft blue cheese, rind removed

90g/ 3 ¼ oz mascarpone cheese

2 large eggs, yolks only

1 sprig of thyme, leaves removed

175g/6oz caramelised onion relish/chutney

Freshly ground salt & pepper

For the Dressing

90g/3 ¼ oz sundried tomatoes from a jar, finely chopped

1 tbsp olive from the jar of sundried tomatoes

2 tbsp good quality balsamic vinegar

2 tbsp extra virgin olive oil

1 small garlic clove, peeled & crushed

1 small shallot, peeled & finely chopped

To serve

Salad leaves

Method

1.  Roll out the ready-made pastry and cut out 4 rounds 13cm/5in in diameter.  Use to line 4 individual tartlets about 10cm/4inches or a Yorkshire pudding/muffin tin.  Prick the base all over with a folk and place in the refrigerator for 20 minutes to let the pastry rest.

2.  Preheat the oven to 200°C/400°F/gas mark 6.

3.  For the best results blind bake the tartlets first.  Line the pastry case with foil and add the baking beans.  Place on a baking tray and place in the oven for 12-15 minutes, remove the foil and beans and bake for a further 5 minutes.

4.  In the meantime mix the blue cheese and mascarpone cheese with the egg yolks and thyme and then season to taste (be careful with the salt).

5.  Remove the tarts from the oven and reduce the heat to 180°C/350°F/gas mark 4.  Spoon 1 tbsp of caramelised onion into each tartlet and top with the cheese mixture.  Place in the oven for 15 minutes until the filling is set.

6.  In the meantime make the dressing, mix all the dressing ingredients together and season to taste.

7.  To serve, place the tarts on serving plates with salad leaves and drizzle with the dressing around each tart, enjoy!

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Bailey's & White Chocolate Cheesecake

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Make Bailey's & White Chocolate Cheesecake

Bailey’s & White Chocolate Cheesecake

Now this is what I call a cheesecake – delicious!

Makes 10-12 slices

Prep time:   15-20 minutes

Cooking time: 45 minutes

Ingredients

For the base

250g/8 ½ oz shortbread biscuits

100g/3 ½ oz ground almonds

2 tsp ground ginger

75g/2 ½ oz butter, melted

For the filling

600g/21 oz cream cheese

200g/7 oz golden caster sugar

3 tbsp cornflour

2 eggs, beaten

150ml/5 fl oz whipping cream

150ml/5 fl oz Bailey’s

125g/4 ½ oz white chocolate, chopped

Method

1.  Preheat oven to 180°C/350°F/Gas mark 4.

2.  For the base, place the biscuits, almonds and ginger into a food processor and blitz until you have fine crumbs.  Mix in the melted butter and place in a greased round 22-24cm loose bottomed cake tin.  Press the biscuits well into the tin and place in the refrigerator.

3.  For the filling, place the cream cheese, sugar and cornflour into a food processor and blend.  Add the eggs, cream, bailey’s and beat until you have a smooth mixture.  Stir in the white chocolate.

4.  Pour the mixture into the tin and place in a roasting tray filled with 1-2 cm of hot water.  Place in the oven for 45 minutes or until lightly golden and the filling is set.

5.  Remove from the oven and allow to cool before removing from the tin.  Enjoy!

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Braised Beef with Gentleman’s Relish

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Make Braised Beef with Gentleman’s Relish

Braised Beef with Gentleman’s Relish

A wonderfully delicious satisfying meal, perfect for a winters evening!  The gentleman’s relish compliments this dish perfectly.

Serves 4

Prep time:   10 minutes

Cooking time: 1 hour 45 minutes

Ingredients

500g/17 ½ oz stewing steak

50g/2 oz plain flour

1 tbsp olive oil

1 onion, peeled & sliced

2 celery stalks, chopped

2 carrots, peeled & chopped

225g/8 fl oz red wine

1 litre/ 1 ¾ pints beef stock

Freshly ground salt & pepper

For the Gentleman’s Relish

150g/5 oz salted anchovy fillets

250g/9 oz butter

½ cayenne pepper

½ tsp ground nutmeg

½ tsp ground cinnamon

Freshly ground black pepper

½ lemon, juice only

1 tbsp Worcestershire sauce

½ clove garlic, peeled

To serve

Buttery mashed potato

Method

1.  Dredge the stewing steak with the flour then heat the oil in a large casserole dish.  Fry the meat in the dish until browned all over and remove with a slotted spoon, you may have to do this in batches.

2.  Add the vegetables and fry for 2-3 minutes then pour in the red wine; use a wooden spoon to scrape off all the browned bits.

3.  Add the stock to the dish and bring to the boil, return the meat back to the dish.  Reduce the heat to a simmer and cook for 1 ½ hours until the meat is tender, season to taste.

4.  To make the Gentleman’s relish, place all the ingredients into a food processor and blend.  Spoon the butter onto a large piece of cling film and roll up into a large sausage and place into the fridge to chill.

5.  Serve the braised beef with a slice of Gentleman’s relish and some buttery mash, enjoy!

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Beef Madras

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Make Beef Madras

Beef Madras

A great British favourite – this curry is full of spice with melt in the mouth beef!

Serves 4 small portions, 2 large

Prep time:   20 minutes

Cooking time: 105 minutes

Ingredients

1 cinnamon stick, 2.5cm

10 green cardamom pods

8 cloves

10 black peppercorns

2 tsp cumin seeds

1 tbsp coriander seeds

6 dried Kashmiri chillies, seeds shaken out

2½ tbsp vegetable oil

1 onion, sliced

½ tsp turmeric

1 tsp garam masala

1 pinch of salt

500g/17 ½ oz diced beef/stewing steak

2.5 cm fresh root ginger, peeled

7 garlic cloves, peeled

2 tomatoes

4 whole green chillies, pierced

To serve

4 tbsp single cream

1 handful fresh coriander, chopped

Basmati rice or Indian breads

Method

1.  Place the cinnamon, cardamom, cloves, peppercorns, cumin and Kashmiri chillies into a spice grinder or pestle & mortar, grind until you have a fine powder.

2.  Heat the oil in a large pan, add the onions and cook on a gentle heat until softened.  Stir in the ground spices with the turmeric, garam masala, salt and a splash of water.  Cook for 1 minute.

3.  Add the beef and fully coat with the spices, cook until browned all over.

4.  In a small food processor blend the ginger, garlic, tomatoes with a splash of water until you have a smooth puree.  Add the mixture and green chillies to the beef, bring to the boil.  Reduce the heat and simmer until all the sauce has almost been absorbed into the beef.

5.  Pour in enough water to cover the beef curry, bring to the boil, cover and reduce to a simmer.  Cook until the beef is tender, around 1 ¼ hours.

6.  Uncover and simmer until you have a thick sauce, season to taste.  Serve the curry with a drizzle of cream, a sprinkling of fresh coriander, basmati rice or Indian breads, enjoy!

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Spaghetti Puttanesca

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Make Spaghetti Puttanesca

Spaghetti Puttanesca

This is a wonderfully tasty quick and easy mid-week meal. Chilli, Capers, Anchovies, Olives and Tomatoes - what a perfect combination!

Serves 4

Prep time:   5 -10 minutes

Cooking time: 15 minutes

Ingredients

2-3 tbsp olive oil

2 garlic cloves, peeled & finely chopped

1 small red chilli, deseeded & finely chopped

6-8 anchovies from a jar, drained & finely chopped

115g/4 oz black olives, pitted & halved

2 tbsp capers, drained

400g/14 oz tin of chopped tomatoes

To serve

450g/1lb dried spaghetti, cooked as per packet instructions

Freshly grated parmesan

Fresh parsley, chopped

Method

1.  Place the oil in a large frying pan and heat, add the garlic and chilli and gently cook for 2 minutes.  Add the anchovies, olives, capers and tomatoes. Bring to the boil and reduce the heat to a simmer for 10-15 minutes until the sauce has thickened.

2.  Add the cooked spaghetti to the sauce and toss until fully coated.

3.  Serve with a sprinkling of parsley and parmesan, enjoy!

Cooks Tips

·         Try adding some raw peeled prawns to the sauce 5 minutes before serving.

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The Best Chocolate Brownies

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Make The Best Chocolate Brownies

Chocolate Brownies

These brownies are the best… irresistibly rich, fudgy and moreish!

Makes 12

Prep time:  15 minutes

Cooking time: 25 minutes

Ingredients

200g/7 oz unsalted butter

200g/7 oz dark chocolate (70% cocoa) chopped

3 eggs

300g/10 ¼ oz granulated sugar

2 tsp vanilla extract

125g/4 ½ oz plain flour

Pinch of salt

Icinig sugar for dusting (optional)

Method

1.  Preheat the oven to 180°C/350°F/gas 4.

2.  Melt the butter and chocolate in a bowl over a pan of simmering water.

3.  Mix the sugar, eggs and vanilla extract with an electric whisk until the mixture is thick and creamy.  Add the melted chocolate and stir through.  Finally stir in the flour and salt.

4.  Pour the mixture into a greased and lined baking tray approximately 20cm by 30cm.  Place in the over for 25 minutes until the top starts to crack.

5.  Leave to cool in the tin for 20 minutes and then cut into squares.  Dust with icing sugar and enjoy!!

Cooks Tip

·         Make double chocolate brownies by adding 150g chopped milk or white chocolate chunks to the mixture before cooking.

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Cannelloni

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Make Cannelloni

Cannelloni

This has to be the best Cannelloni that I have ever tasted – absolutely delicious you have to give it a try!

Serves 4

Prep time:  15 minutes

Cooking time: 30 minutes

Ingredients

18-20 pasta sheets (approx 13cm x 10cm/5in x 4in)

1 onion, finely chopped

2 tbsp olive oil

500g/17oz minced beef

500g/17oz ricotta cheese

150g/5oz mascarpone cheese

100g/3oz freshly grated parmesan cheese

Pinch of grated nutmeg

Salt & freshly ground pepper

700g/24oz pasatta

Small handful of fresh basil leaves

160ml/5 ½ fl oz double cream

Drizzle of extra virgin olive oil

To serve

Freshly shaved parmesan

Italian salad leaves (if preferred)

Method

1.  Preheat oven to 200°C/400°F/gas mark 6.

2.  Add the olive oil to a large frying pan and gently fry the onion until softened.  Now add the mince and gently fry until browned, set aside to cool.

3.  In a large bowl add the ricotta, mascarpone, parmesan, nutmeg and the cooled mince.  Mix thoroughly and season to taste.

4.  In a large deep baking tray drizzle some of the pasatta so that you lightly cover the base.

4.  Take a sheet of pasta and place two heaped tablespoons at one end and roll to form a tube and place in the baking tray.  Repeat the process until the baking tray is full and all the pasta sheets have been used.

5.  Pour over the remaining pasatta and scatter with the basil leaves, drizzle over the cream and season with salt and pepper.

6.  Finally drizzle over some extra virgin olive oil and place in the oven for 20 minutes.  Cover with foil for the first 10 minutes and then remove for the final 10 minutes.

7.  To serve, divide between the serving plates and top with shavings of parmesan and pour yourself a glass of Italian red wine, enjoy!

Cooks Tips

v  You can use dried cannelloni tubes but adjust the cooking time as per cooking instructions.

v  If you have some leftover filling use this to make your own homemade ravioli, it works just as well.

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Grasmere Gingerbread

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Make Grasmere Gingerbread

Grasmere Gingerbread

This wonderful gingerbread originated in the Lake District, it is crunchy, chewy and spicy a cross between a flapjack and shortbread!

Makes 12

Prep time:  15 minutes

Cooking time: 25 minutes

Ingredients

125g 4 ½ oz plain flour

125g/4 ½ oz oatmeal

125g/4 ½ oz light brown muscovado sugar

1 tsp ground ginger

½ tsp baking powder

150g/5 oz unsalted butter, diced

25g/1 oz stem ginger, finely chopped

Method

1.  Preheat the oven to 180°C/350°F/gas 4.

2.  Place the flour, oatmeal, sugar, ground ginger and baking powder into a food processor.  Pulse a few times until all the ingredients are combined.  Add the butter and blend until you have a fine powder.  Remove 4 tablespoons of crumbs and set aside.

3.  Add the stem ginger to the processor and blend until fully combined.  Tip the mixture into a greased 20cm square tin and with the back of a spoon press into an even layer and sprinkle the crumbs on top.

4.  Bake in the oven for 25 minutes until golden brown.

5.  Remove from the oven and cut into squares, leave to cool completely then store in an airtight container.

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Classic Cottage Pie

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Make Classic Cottage Pie

Classic Cottage Pie

Back to basics with this traditional cottage pie, comfort food at its best.  Perfect for a winter evening!

Serves 4

Prep time:  10 minutes

Cooking time: 1 hour 15 minutes

Ingredients

For the mince

2 tbsp olive oil

650g/ 1lb 7oz lean minced beef

8 shallots, finely chopped

4 sprigs fresh thyme leaves only

2 tbsp tomato puree

1 tbsp plain flour

150ml/5 fl oz red wine

400ml/ 14 fl oz beef stock

Salt & freshly ground pepper

A few splashes of Worcestershire sauce

For the mash

900g/2lb King Edward potatoes, peeled & chopped

115g/4oz butter

125ml/4 ½ fl oz double cream

Salt & freshly ground pepper

Method

1.  Heat a large frying pan and then add a tablespoon of olive oil, add the mince in small batches until browned all over and set aside.

2.  In another large frying pan heat a tablespoon of olive oil and gently fry the shallots and thyme for 2-3 minutes until softened.  Add the tomato puree and flour and fry for one minute and then add the mince.

3.  Deglaze the frying pan which you cooked the mince in with red wine, cook for 3-4 minutes until it has reduced by half and then add to the mince.

4.  Add the stock to the pan and let simmer for 45 minutes.  Season to taste and add a few splashes of Worcestershire sauce.

5.  For the mash, place the potatoes in a pan of salted water bring to the boil and then simmer for 12-15 minutes.  Drain the potatoes and the mash with a potato masher or ricer.  Add the cream and butter and mix well until you have a smooth mash.

6.  Preheat the grill to high.  Put the mince into a baking dish and top with the mash.  Place under the grill for 8-10 minutes until the mash is golden brown.  Serve by itself or with your favourite vegetables, enjoy!

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