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Monday, November 9, 2009 at 03:42PM
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1. Preheat oven to 200°c
2. Gently fry the chopped onions in four tablespoons of oil, add the spices and stir well. Once the onions have softened, set the pan to one side.
3. Put some oil on a piece of kitchen paper and rub the aubergines all over, then prick them about three times with a fork, place on a baking tray and put in the oven on a high heat for about 30 mins. Check them after about 10 mins and turn them over until they're slightly charred on the outside.
4. Take the aubergines from the oven and cut them down one side and take the tops off. Open them up and carefully scoop the flesh out and place in a bowl. Mash the flesh with a fork.
5. Now put the spice and onion mixture back on the hob and heat gently, add the mashed aubergine and stir well.
6. Wash the spinach, break it up into small pieces and add to the pan. Stir well then add your chopped tomatoes.
7. Leave for about 10 mins on a low heat then add your crushed garlic and coriander, stir well and gently heat for another 15 mins.
8. If possible leave the curry for a couple of hours to stand and reheat just before serving.
1. Put the quinoa in a pan and add just enough boiling water to cover the grains.
2. Boil until translucent and simmer gently with the pan covered for about 5 mins.
3. Remove from the heat and leave the pan covered.
4. Add the juice of a freshly squeezed lemon and keep covered until serving time.
5. Once ready to serve scoop out with a drainer spoon to remove any excess water and serve immediately.
Remove chapati's from the packet and gently heat each side over a gas flame. Keep turning them over until they slightly bubble, serve immediately.
Saturday, January 1, 2005 at 09:20PM
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Stir into chopped fresh tomatoes with a dash of olive oil for a delicious bruschetta topping.
Sprinkle over pizzas, roasted vegetables or tomato soup.
Add to tomato sauces for pasta.
Mix with olive oil, tomato purée and garlic to make a salad dressing.
Bake whole baby courgettes in olive oil, chopped tomato and Basil.
Add Chives to cooked dishes at the last minute to preserve their delicate flavour.
Stir into mashed potato with a little butter and grated cheese.
Stir into cheese sauce at the end of cooking for a delicate flavour.
Sprinkle onto scrambled eggs, omelettes, quiches and potato salad.
Sprinkle over salads and soups as a great garnish.
Stir into soured cream for a tasy dip.
Stir into chopped tomatoes with a little lemon juice and garlic for a refreshing salsa.
Great in Mexican dishes such as chilli con carne.
For an Indian raita, stir chopped or grated cucumber, Coriander Leaf, salt and pepper into natural yoghurt.
For a Thai style dressing mix warm creamed coconut with lemon juice and stir in Coriander Leaf, Crushed Chillies and chopped spring onions.
Stir Coriander Leaf, Parsley, fresh green chillies, Garlic and onion into cooked rice to make Mexican arroz verde.
Add Coriander Leaf to breads, stuffings and sauces and sprinkle over spicy or creamy dishes at the end of cooking.
Stir into a white sauce before serving.
Sprinkle over fish with some lemon juice before grilling.
Stir through cooked new potatoes or carrots with a knob of butter.
Mix with olive oil, vinegar, mustard and honey as a dressing for salmon.
Use Dill as a refreshing alternative to parsley in omelettes, quiches and salads.
Add to cream, white wine, stock and chopped onion for a creamy herb sauce for chicken or pork.
Sprinkle olive oil, lemon juice, salt and Marjoram over chicken or lamb before roasting or grilling.
Sprinkle onto roasted vegetables.
Mix with vinegar and a little sugar to make mint sauce for roast lamb.
Sprinkle onto peas and new potatoes, together with a knob of butter.
Stir into cooked couscous with olive oil, lemon juice, salt and pepper.
Sprinkle Mint onto green salads.
Add to yoghurt with diced cucumber for a refreshing raita dip.
Combine with breadcrumbs, grated cheese and garlic, then spoon into flat mushrooms, drizzle with olive oil and bake until golden.
Mix with butter and lemon juice, then stir into cooked vegetables and new potatoes.
Stir into white sauce just before serving.
Stir fry carrots in a little butter and add garlic and Parsley.
Delicious with fish.
Sauté mushrooms in butter, garlic and a good tablespoon of Parsley.
Sprinkle onto lamb or pork before roasting.
Sprinkle onto potatoes and parsnips before roasting.
Make a rich red wine, orange and Rosemary gravy for lamb or duck.
Sprinkle Rosemary over barbecue coals for an aromatic smoky flavour.
Rosemary makes a fresh and flavoursome marinade for meats and oily fish together with olive oil, Garlic and lemon juice.
Add to finely diced apple and minced pork for tasty meatballs.
Add to apple sauce for more flavour.
Mix with breadcrumbs, chopped onion and butter for a really tasty stuffing.
Sprinkle over pork or chicken before roasting.
Combine with grated cheese and breadcrumbs as a topping for grilled fish.
Add to sausage and leek casserole for extra flavour
Make quick sauces for chicken, fish or pasta by stirring into cream and white wine or into savoury white sauce.
Stir into creamy chicken or turkey soup.
Sprinkle over glazed carrots for a distinctive flavour.
Sprinkle into omelettes or salads.
Combine with grated lemon zest, crushed garlic and butter, then spread over chicken breasts and wrap in Parma ham before cooking.
Add to casseroles and stews, such as Irish stew or Lancashire hotpot, for a warm, aromatic flavour.
Sprinkle over roasted vegetables or potatoes.
Marinate chicken or fish in olive oil, lemon juice and Thyme before grilling.
Thursday, August 21, 2008 at 09:21AM
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Ingredients
1 large onion, quartered
1 Bay leaf
350ml (12fl oz) milk
110g (4oz) plain flour
2 Large carrots sliced lengthwise
110g (4oz) butter
4tbsp marigold petals
175g (6oz) cheese
225g (8oz) green tagliatelle
Cooking Instructions
Put the carrots, petals, milk, onion and bay leaf in a saucepan.
Simmer gently untitl the carrots are soft - about ten minutes.
Using a sieve separate the liquid from the carrots and onion (discard the petals and bay leaf) and set aside separately for the sauce.
Make a sauce by melting the butter, adding the flour and cooking the roux for two to three minutes.
Gradually add the milk that you set aside to make a smooth sauce. Simmer gently for ten minutes, stirring ocassionally.
Press the carrots and onions through a sieve and add to the sauce.
Stir in the cheese and season to taste.
Serve with the cooked tagliatelle topped with the sauce.
Wednesday, December 15, 2010 at 12:17PM
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Ingredients
1 day-old loaf unsliced white bread
1 litre/2 pints full-fat milk
1 onion, peeled and quartered
4 cloves
2 fresh bay leaves
1 tsp white peppercorns
2 blades fresh mace or heaped ¼ tsp ground mace
2 tsp salt
30g/1oz butter
2 tbsp double cream, optional
1 fresh nutmeg, for grating
Method
Remove the crust from the bread and tear the stripped loaf into a mound of rough chunks or cubes about 2cm/¾in in size. You should end up with 175-200g (6¼-7¼oz) of cubes. If the bread is not slightly stale already, leave the pieces out on a wire rack to dry out.
Pour the milk into a saucepan. Press a clove into each quarter of the onion.
Add the onion quarters, bay leaves, peppercorns and the blades of mace (or sprinkle the ground mace into the pan) along with the salt and bring to the mixture almost to its boiling point.
Remove the pan from the heat. Cover the pan with a lid and let the ingredients infuse for at least half an hour, though you can leave it for a few hours if that helps with your cooking schedule.
After the mixture has infused, place the pan back on a very low heat. Using a slotted spoon, remove the onions, peppercorns, cloves, bay leaves and the blades of mace.
Add the bread to the saucepan and cook for about 15 minutes, stirring every now and then, by which time the sauce should have become thick and warm.
Just before serving the bread sauce, add the butter to the saucepan and stir until the butter has melted and combined with the sauce and season, to taste, with salt.
Add the cream (if using). Grate over quite a bit of nutmeg, adding more once you have poured the bread sauce into a warmed bowl or gravy boat.
Saturday, January 1, 2005 at 09:20PM
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Ingredients
2 large aubergines
3 medium courgettes
2 medium onions
2 red or green peppers
4 large tomatoes, or 1 x 14 oz (400 g) tin Italian tomatoes, well drained
2 cloves garlic, crushed
4 tablespoons olive oil
1 level tablespoon roughly torn fresh basil
salt and freshly milled black pepper
Cooking Instructions
Begin by wiping the aubergines and cutting them into 1 inch (2.5 cm) slices, then cut each slice in half; the courgettes should be wiped as well and cut into 1 inch (2.5 cm) slices. Now put the whole lot into a colander, sprinkle generously with salt, press them down with a suitably sized plate and put weights (or other heavy objects) on top of the plate. Let them stand for about 1 hour ? the salt will draw out any bitterness along with excess moisture.
Meanwhile chop up the onion roughly, deseed and core the peppers and chop these up too. Skin the tomatoes (plunging them into boiling water for a couple of minutes is the best way to loosen the skins), then quarter them, take out the seeds and roughly chop the flesh.
To cook the ratatouille, gently fry the onions and garlic in the oil in a large saucepan for a good 10 minutes, then add the peppers. Dry the pieces of courgette and aubergine in kitchen paper, then add them to the saucepan. Next add the basil and seasoning of salt and pepper, stir once really well, then simmer very gently, covered, for 30 minutes. After that time add the tomato flesh, taste to check the seasoning and cook for a further 15 minutes with the lid off.
Tuesday, April 27, 2010 at 06:38AM
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Ingredients
Method
Saturday, January 1, 2005 at 09:20PM
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Ingredients
450g smoked haddock fillet, skinned
125g fresh haddock fillet, skinned
300ml pint milk
25g butter
1 onion, finely chopped
1 garlic clove, crushed
50g plain flour
2 small hard boiled eggs, quartered
50g cooked peeled prawns
2 tbsp chopped fresh parsley
grated zest and juice 1 lemon
For the topping:
700g floury potatoes, peeled and cut into chunks
2 tbsp milk
knob butter
salt and freshly ground black pepper
Method
Preheat the oven 200C/Gas 6. Cut the smoked and fresh haddock into large pieces. Place in a frying pan and pour over the milk. Bring to the boil, then cover and remove from the heat. Set aside for 10 minutes. Meanwhile, melt the butter in a large pan and cook the onion and garlic over a gentle heat for 5 minutes.
Lift the fish out of the milk and set aside. Reserve the milk. Add the flour to the onion and cook, stirring for 1 minute. Remove from the heat and gradually stir in the reserved milk. Return the heat and bring to the boil, stirring constantly. Simmer for 3 minutes, then remove from the heat.
Roughly flake the fish and stir into the sauce with the eggs, prawns, parsley, lemon rind and juice and seasoning. Spoon the mixture into a 1.7 litre ovenproof dish. Set aside.
Cook the potatoes in boiling salted water for 10 minutes, until tender. Drain well and mash until smooth, then stir in the milk and butter. Using a fork, spread the potato over the fish and sauce. Bake for 20 minutes, until the potato is golden
Saturday, January 1, 2005 at 09:20PM
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Ingredients
50g Butter
8 Spring onions, trimmed and chopped
6 small butterhead lettuces
800ml chicken stock, or half milk, half stock
small bunches soft herbs, (mint, basil and chervil)
good squeeze lemon juice
2 tbsp double cream
Cooking Instructions
Serves: 4
Wednesday, July 14, 2010 at 02:22PM
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New Season Potatoes
Spring Onions
Flat Leaved Parsley
Organic Mayonnaise
Sea Salt and Coarse Black Pepper
1. Wash the potatoes leaving the skins on, (I put on rubber gloves and use the grip to clean them by rubbing them in water)
2. Chop into cubes, place in a pan with a sprinkle of salt, cover with water and boil on a medium heat until soft but not overcooked.
3. While the potatoes are cooking, prepare and chop the spring onions using both the white and some of the green.
4. Loosely chop some flat-leaved parsley.
5. When the potatoes are ready, remove from the heat and drain off all the water.
6. Immediately add the chopped spring onions, parsley, seasoning and as much or as little mayonnaise required to coat the potatoes.
7. Use a large spoon to move the mixture around to ensure it is evenly coated and spoon into a serving dish.
It is really important to add the mayonnaise while the potatoes are still warm, as this allows the flavour from the spring onions, mayonnaise and seasoning to release.
NB: I have not given quantities as it is really down to your personal preference. You may wish to leave small pots whole.
Thursday, October 9, 2008 at 04:09PM
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Ingredients
* 6 pattypan squash
* 6 rashers bacon or pancetta
* 1/2 onion diced
* 50g (2 oz) fresh breadcrumbs
* 4 tablespoons freshly grated Parmesan cheese
* salt and freshly ground black pepper to taste
Cooking Instructions
1. Preheat oven to 180 C / Gas Mark 4.
2. Bring 2cm (3/4 in) of water to the boil in a saucepan over medium high heat. Add squash, cover, and cook for 10 minutes, or until a fork can pierce the stem with little resistance. Drain, and slice off the top stem of the squash. Use a melon baller to carefully scoop out the flesh of the squash. Reserve all of the bits of squash.
3. Place bacon in a large, deep frying pan. Cook over medium high heat until browned. Remove bacon to dry on kitchen roll, and set aside. Sauté onion in bacon dripping. Chop the reserved squash pieces, and sauté them with the onion for 1 minute.
4. Remove the frying pan from heat, and stir in the breadcrumbs. Dice the bacon, and stir into the stuffing along with the Parmesan cheese. Season to taste with salt and pepper. Stuff each squash to overflowing with the mixture, and place them in a baking dish. Cover the dish loosely with aluminium foil.
5. Bake for 15 minutes in the preheated oven, or until squash are heated through.
Wednesday, December 15, 2010 at 11:52AM
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Ingredients
30g/1oz butter
1 large onion, finely chopped
275ml/10fl oz double cream
100ml/3½fl oz chicken or turkey stock
450g/1lb mushrooms, sliced
1 tbsp tarragon or marjoram, chopped
675g/1lb 5oz cooked turkey and ham, cut into 2cm chunks
1.2kg/2½lb potatoes
knob of butter
1 free-range egg yolk
3 tbsp milk
salt and freshly ground black pepper
Method
Preheat the oven to 180C/360F/Gas 4.
In a saucepan large enough to hold all the meat, melt the butter and add the chopped onion. Season with salt and freshly ground black pepper and cook, without browning, on a gentle heat for 8-10 minutes, until the onions are completely soft.
Add the cream and stock and bring up to the boil and simmer for a few minutes to thicken.
Meanwhile, in a separate frying pan, heat the mushrooms with a knob of butter (you might need to do this in two batches) for 3-4 minutes, or until soft and golden brown.
Add tarragon or majoram to the mushrooms and season to taste with salt and freshly ground black pepper.
Add the meat and the mushrooms and stir well.
Meanwhile for the mashed potato, place the potatoes in a saucepan of boiling water and cook until soft. Drain the potatoes and return them to the saucepan. Mash roughly and then add the butter, egg yolk and milk and mash to a thick paste. Season, to taste, with salt and freshly ground black pepper.
Pour the cream, mushroom and meat mixture into a shallow gratin dish and top with the mashed potato.
Place in the oven for about 20-30 minutes until the potato topping is golden brown and the filling is hot.
Wednesday, December 15, 2010 at 01:05PM
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Ingredients
100g/3½oz butter, softened
2 tsp sea salt
2 tsp freshly ground black pepper
4.5kg/10lb turkey, with giblets removed and cavity wiped clean
3 large onions, halved
Method
The bird should be prepared the night before. Mix the butter with the salt and freshly ground black pepper, then season the cavity of the bird.
Rub the butter mix all over the turkey. Fold a large piece of greaseproof paper to double thickness and lay over the breast to protect it during the cooking.
Leave it in the fridge overnight.
On the day you wish to serve the bird heat the oven to 220C/430F/Gas 7.
Take the turkey out of the fridge and allow it to come to room temperature while the oven is heating up.
Put the onions in a large roasting tray. Put the turkey on a trivet or wire rack in the tray.
Pour one cup of boiling water into the cavity of the bird and seal with a skewer. Pour two cups of boiling water into the bottom of the tin, then cover the whole thing with two layers of foil, making sure it is well sealed around the edges.
Cook for 20 minutes, then reduce the temperature to 200C/400F/Gas 6.
After 1½ hours, remove the foil and greaseproof paper.
Cook for a further 40 minutes and don't open the oven door until the cooking time is up.
To test whether the turkey is cooked, insert a skewer or knife blade into the point where the thigh joins the breast - the juice should run clear.
If it is pink, cook it for another 20 minutes and test again. Leave the turkey to rest in a warm place for at least 15 minutes before carving.
Strain the juice from the bottom of the tin into a large jug - the fat will rise to the top, leaving the aromatic turkey and onion beneath.
Skim off the fat use the juices to make a gravy or serve as it is.