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Onion & Goats' Cheese Fritters with Marinated Red Cabbage

Saturday, January 1, 2005 at 09:20PM
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Ingredients

For the fritters
300ml/10fl oz vegetable oil, for deep frying
150g/5½oz goats' cheese, sliced into a round
1 red onion, peeled and sliced into a round
4 tbsp self-raising flour
salt and freshly ground black pepper
carbonated mineral water

For the marinated red cabbage
½ red cabbage, finely chopped
1 tbsp balsamic vinegar
1 handful fresh parsley, chopped
1 garlic clove, chopped
1 tbsp olive oil
2 tbsp red wine
1 tsp calvados
salt and freshly ground black pepper

Cooking Instructions

  1. For the fritters, pour the vegetable oil into a large heavy-bottomed saucepan or deep-fat fryer and heat until a breadcrumb sizzles and turns golden when added (CAUTION: Hot oil can be dangerous. Do not leave unattended).
  2. Place a slice of the goats' cheese on top of a slice of onion and then place another slice of onion on top of the cheese. Press together well to secure the stack. Repeat this process with the rest of the goats' cheese and onion slices, until you have two stacks.
  3. Sift the flour into a large bowl. Add the salt and freshly ground black pepper and gradually whisk in the fizzy water until the mixture has become a smooth batter the consistency of double cream. Leave to rest for five minutes.
  4. Dip the goats' cheese and onion stacks into the batter and shake off the excess batter. Add to the hot oil and cook for six minutes, or until golden-brown. Carefully remove with a slotted spoon and drain on kitchen paper.
  5. For the marinated red cabbage, place all of the cabbage ingredients into a large, clean bowl and if possible leave overnight, or for at least fifteen minutes, to marinate.
  6. To serve, place a small pile of the marinated cabbage onto two clean plates and place a goats' cheese and onion fritter on top of each pile. 

Beetroot and Red Wine Rissoto

Saturday, January 1, 2005 at 09:20PM
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Ingredients

Serves 4
3 tbsp olive oil
1 onion, chopped
2 celery sticks, chopped
250 g/9 oz aborio rice
150 ml/5 fl oz gusty red wine
600 ml/1 pint hot vegetable or chicken tock
175 g/6 oz cooked beetroot (not pickled), diced
3 tbsp chopped fresh dill
1 tbsp extra virgin olive oil
Salt and freshly ground black pepper
Freshly grated Parmesan cheese, to serve

Cooking Instructions

  1. Heat oil in a heavy-based saucepan, add the onion and celery and cook gently for 5-10 minutes.
  2. Add the rice and stir well to coat with the oil.
  3. Add the red wine, bring to the boil and bubble for a couple of minutes, then reduce the heat and gradually add the hot stock: do this a ladleful at a time, allowing each ladleful to be completely absorbed before adding more.
  4. After 15 minutes stir in the beetroot and dill, than continue adding stock until the rice is tender ? the whole dish should take no more than 30 minutes to cook.
  5. Season to taste with salt and pepper and then stir in the extra virgin olive oil.
  6. Cover and leave for five minutes before serving straight from the pan, sprinkled with grated Parmesan cheese. 

Root Vegetable & Red Lentil Hotpot

Saturday, January 1, 2005 at 09:20PM
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Ingredients

root vegetables (e.g. carrots, parsnips, celeriac, swedes)
onions
garlic
red lentils
tomatoes
mixed herbs
salt
pepper
oil

Cooking Instructions

Saute some onions and garlic in oil. Add chopped root vegetables and stir to cover with oil. Add red lentils and some mixed herbs, salt and pepper and stir as above. Add liquid vegetable stock. and as many tomatoes as you can find (or 1 tin.)

Bring to the boil and then simmer for 45 minutes, keep checking and add water when/if necessary as the lentils absorb water. Cook until the vegetables are tender. 

Swiss Chard with Garlic & Red Pepper

Thursday, April 19, 2012 at 08:48AM
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Ingredients

A Good Handful of Chopped Swiss Chard
2-4 Peeled and Sliced Garlic Cloves
1 Red Pepper, Thinly Sliced
Olive Oil
Seasoning

Method

Shallow fry the sliced garlic in olive oil, add the thinly cut red pepper and continue to cook on a low heat until the pepper has softened.
Add the chopped chard (first removing the thick stalks, which can be cooked separately for longer and added later if you wish)
Mix together ensuring the chard gets a coating of the oil.
Cook on a high heat for about 3-4 minutes .
Serve on its own as a healthy dish or as an accompaniment.

I have not added quantities as I believe it is a matter of experimenting to get the flavour you prefer, for example I love lots and lots of garlic.

Devilish Red Cabbage

Wednesday, December 15, 2010 at 12:07PM
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Ingredients

  • 1 tbsp sunflower oil

  • 1 onion, chopped

  • 450g/1lb red cabbage, shredded

  • 225g/8oz cooking apples, peeled, cored and diced

  • 2.5cm/1in piece fresh root ginger, peeled and grated

  • pinch of ground cinnamon or allspice

  • 150ml/¼pt vegetable stock

  • salt and freshly ground black pepper

Method

  1. Heat the oil in a large saucepan. Add the onion, red cabbage and apple and cook gently for 5 minutes.

  2. Add the ginger and cinnamon or allspice and the vegetable stock. Bring to the boil, then reduce the heat and simmer gently for 15-20 minutes until most of the liquid has evaporated and the vegetables are tender.

  3. Season to taste and serve.

Red Cabbage with Apples

Saturday, January 1, 2005 at 09:20PM
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Ingredients

2 cooking apples,
1 tbsp brown sugar,
1 red cabbage,
1 tbsp wine vinegar,
2 onions,
2 oz butter,
pinch of ground cloves,
salt and pepper,
bay leaf

Cooking Instructions

Shred cabbage and soak in warm water for 1 hour. Slice and fry onion in butter in a large pot and when soft add cabbage. Peel and slice apples and add to cabbage along with cloves, bay leaf and seasoning. Cover and simmer for about 2 hours. Check from time to time that it does not become too dry, adding a little water when necessary.

Pork with Apples and Red Cabbage Coleslaw

Saturday, January 1, 2005 at 09:20PM
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Ingredients

4 tbsp olive oil
4 pork fillets
8 slices Parma ham
2 cloves garlic, finely chopped
2 tbsp dijon mustard
1 glass dry white wine
290ml/½ pint vegetable stock
juice of 1 lemon
12 sage leaves
salt and pepper

For the coleslaw:
½ red cabbage, finely chopped
2 carrots, grated
1 Spanish onion
1 clove garlic, finely chopped
2 tbsp olive oil
juice of 1 lemon
4 tbsp mayonnaise
salt and pepper

For the apples:
4 eating apples, cored and sliced
olive oil
sugar
salt

Cooking Instructions

  1. Seal the pork in a little olive oil until light brown on both sides. Wrap each piece of meat in two slices of Parma ham and set aside.
  2. Re-heat the pan and add the garlic, mustard, wine, stock, lemon juice, sage, salt and pepper to taste. Reduce by half.
  3. Put the pork back in the pan and cook gently for about 10 minutes, until the meat is cooked through.
  4. For the coleslaw, simply mix all the ingredients together, season to taste, cover and chill until needed.
  5. For the apples, brush the apple slices with olive oil, sprinkle with sugar and salt. Grill or griddle until golden brown on both sides.
  6. To assemble the dish, place a portion of coleslaw on the centre of the plate, top with the pork and apple slices. Spoon the pan juices around the edge and serve.

Fillet of Turbot in Red Wine with Jerusalem Artichoke Puree & Pickled Baby Beetroot

Saturday, January 1, 2005 at 09:20PM
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Ingredients

For the poaching liquor
2 litres/3½ pints red wine
2 sprigs of thyme
½ bay leaf
1 garlic clove, peeled
½ tsp salt
For the turbot
6 thick turbot fillets, each 125-150g/4½-5½oz, skinned
salt and freshly ground black pepper
18 small sprigs of lovage, or very fine flat-leaf parsley to garnish
For the pickled baby beetroot
9 raw baby beetroot
1 tsp demerara sugar
4 tsp balsamic vinegar
pinch salt
For the artichoke purée
25g/1oz unsalted butter
500g/1lb 2oz Jerusalem artichokes, peeled and very finely sliced
pinch salt
2 sprigs thyme
½ bay leaf
1 garlic clove, peeled
50ml/2fl oz double cream
salt and freshly ground black pepper

Method

  1. For the poaching liquor, pour the wine into a large saucepan and add the thyme, bay leaf, garlic clove and salt. Boil over a medium-high heat until reduced to 750ml/1¼ pints.
  2. Strain the mixture through a fine sieve, preferably lined with muslin, into a large wide pan and set aside.
  3. To make the pickled baby beets, peel the beetroots with a small, sharp knife or a very fine potato peeler, then place in a pan with 150ml/¼ pint of water, the sugar, balsamic vinegar and a pinch of salt. Bring just to the boil. Cover and simmer for 8-10 minutes or until tender. Remove the beetroots. Pass the cooking liquid through a fine sieve, then return to the pan and reduce to a glaze over a medium heat. Cut the beetroots in half and add to the glaze. Set aside.
  4. Next, make the artichoke purpurée. Melt the butter in a heavy pan. Add the artichokes, season with a pinch of salt and add the thyme, bay leaf and garlic clove. Stir well. Cover with a sheet of greaseproof paper and sweat the artichokes for 10-15 minutes or until they are very soft. Stir regularly during cooking, and add a little water if they start to colour. Add the cream and boil for three minutes, then remove the thyme, bay leaf and garlic. Purpurée the artichokes in a blender until silky smooth. Add salt and freshly ground black pepper
  5. to taste and keep warm.
  6. Bring the poaching liquor to the boil, then remove from the heat. Carefully lower in the fish fillets, making sure they are submerged in a single layer and not sitting on top of each other. Leave the turbot off the heat like this for 7-8 minutes or until the fish is just cooked through, only returning the pan to a low heat if the liquor cools down too much before the fish is cooked.
  7. While the fish is cooking, gently reheat the pickled baby beetroot and the artichoke purpurée. When the fish is cooked, remove it very gently from the poaching liquor using a fish slice and drain on kitchen paper. Season each fillet with a pinch of sea salt.
  8. To serve, place a piece of fish on each plate and garnish with a neat spoonful of artichoke purpurée and beetroot halves. Drizzle a little of the beetroot glaze around the fish, and garnish with the lovage or parsley.

Chinese Style Pak Choi

Saturday, January 1, 2005 at 09:20PM
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Ingredients

2 heads of pak choi
2 tbsp olive oil
½ glass red wine
1 tsp red wine vinegar
2 spring onions, trimmed
1 red pepper, sliced
2 tbsp olive oil
1 wedge of lemon
handful of coriander
1 tsp sugar

Cooking Instructions

  1. Braise the pak choi in the oil, wine and vinegar for 6-8 minutes, turning occasionally.
  2. Blanch the spring onions in boiling water for one minute to soften.
  3. Wrap the spring onions around the pak choi.
  4. In a pan, heat the oil and sauté the pepper slices for 3-4 minutes.
  5. Add the lemon wedge, coriander and sugar.
  6. Season and serve with the pak choi and sauce it was braised in.

Cream Cheese and Beetroot Stack with Beetroot Salsa

Saturday, January 1, 2005 at 09:20PM
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Ingredients

For the cream cheese and beetroot stack
250g/9oz cream cheese
½ lemon, juice only
1 tbsp finely chopped red onion
25g/1oz dill, finely chopped
salt and freshly ground black pepper
2 cooked beetroots sliced into five ½cm-thick rounds

For the beetroot salsa

½ lemon, juice only
1 tbsp olive oil
1 cooked beetroot, finely chopped
1 tbsp red onion, finely chopped
1 tbsp finely chopped fresh chervil
1 tbsp finely chopped dill
salt and freshly ground black pepper

Cooking Instructions

  1. To make the cream cheese and beetroot stack, place the cream cheese, lemon juice, red onion, dill and salt and freshly ground black pepper into a large bowl and mix together well.
  2. Place 1 beetroot round in the centre of a plate, place 2 tbsp of the cream cheese mixture on top, then place another beetroot round on top.
  3. Repeat this layering process three more times to create a stack.
  4. To make the salsa, place the lemon juice and olive oil into a bowl and whisk together. Add the beetroot, onion and herbs, season, to taste with salt and freshly ground black pepper and mix together.
  5. To serve, spoon the salsa around the stack.

Pasta with Broccoli Romanesco

Thursday, November 10, 2011 at 09:20AM
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Ingredients

1 small-medium head of broccoli romanesco (about 2 cups of trimmed florets)
3 tablespoons olive oil, plus extra for drizzling
2 cloves garlic, smashed
1/2 to 1 tsp red pepper flakes
200g dried spaghetti
salt and pepper
parmesan cheese

Method

Boil the broccoli in a pot of salted water until tender, about 10 minutes. Remove from the pan with a slotted spoon and use the lime-green water (it looks like Italian soda) to cook the pasta.

Heat the oil gently in a pan (not a non-stick one) over low heat.  Add the red pepper flakes and smashed cloves of garlic, and heat for a few minutes until you can REALLY smell the garlic.  Then add the broccoli, stir to coat with oil, season liberally with salt and pepper, and cover.  Let the broccoli cook gently in the pepper-garlic infused oil until very tender, another 5 minutes or so.  Mash up the broccoli and the softened pieces of garlic with a fork (this is why you didn't use a non-stick pan).

When pasta is done, drain, reserving 1 cup of the pasta water.  Put the pasta into the pan with the broccoli mixture, and toss to coat.  Add some extra pasta water if the sauce is too dry.

Serve with copious amounts of parmesan cheese grated over the top and then tossed into the pasta, where it well melt and become all savory and gooey and delicious.

Swiss Chard with Garlic and Pepper

Saturday, January 1, 2005 at 09:20PM
Filed in: Diary Recipes
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Ingredients

1 large bunch of fresh Swiss chard
1 small clove garlic, sliced
2 Tbsp olive oil
2 Tbsp water
Pinch of dried crushed red pepper
1 teaspoon butter
salt

Cooking Instructions

Rinse out the Swiss chard leaves thoroughly. Roughly chop into inch-wide strips. Remove the toughest third of the stalk, discard.
Heat a saucepan on a medium heat setting, add olive oil, a few small slices of garlic and the crushed red pepper. Sauté for about a minute. Add the chopped Swiss chard leaves. Cover. Check after about 5 minutes. If it looks dry, add a couple tablespoons of water. Flip the leaves over in the pan, so that what was on the bottom, is now on the top. Cover again. Check for doneness after another 5 minutes (remove a piece and taste it). Add salt to taste, and a small amount of butter. Remove the swiss chard to a serving dish. 

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