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Steak Diane with Cheesy Mash & Swede & Orange Puree

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

For the steak
1 tbsp olive oil
½ onion, chopped
1 x 140g/5oz rump steak, bashed flat
2 tsp Worcestershire sauce
3 tbsp double cream

For the cheesy mash
1 small potato, peeled, chopped
1 free-range egg yolk
1 tbsp double cream
butter, for greasing
100g/3½oz Cheshire cheese, grated
salt and freshly ground black pepper

For the swede and orange purée
25g/1oz butter
150g/5½oz swede, peeled, chopped
1 orange,½ segmented,½ juiced
salt and freshly ground black pepper

Method

  1. For the steak, heat the oil in a small frying pan, add the onion and fry for 2-3 minutes until softened. Add the steak to the pan and fry for 1-2 minutes, then turn it over and cook for another minute on the other side.
  2. Add the Worcestershire sauce and cream to the pan and simmer for 2-3 minutes.
  3. For the cheesy mash, place the potato into a saucepan of boiling water and cook for 6-8 minutes, or until tender.
  4. Drain the potatoes, return to the pan and add the egg yolk and cream. Mash the potatoes with a potato masher.
  5. Butter a 14cm/6in pie dish and preheat the grill to medium. Spoon the mash into the dish, sprinkle over the grated cheese and season well with salt and freshly ground black pepper.
  6. Transfer the dish to the grill to cook for 4-5 minutes, or until the cheese has melted and is bubbling.
  7. Meanwhile, to make the swede and orange purée, heat the butter in a frying pan, place the swede into the pan and cook gently for 4-5 minutes, or until tender.
  8. Add most of the oranges segments and all of the orange juice to the pan and cook for a further minute. Blend the orange and swede mixture using a hand blender and season to taste with salt and freshly ground black pepper.
  9. To serve, place the steak Diane onto a serving plate, along with the cheesy mash and swede purée 

Finnish Creamy-baked Swede

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

1.6 kg swedes (peeled, chunked into 4cm pieces
125 ml pouring cream
2 eggs, lightly beaten
1 egg yolk
35 g plain flour
1/2 teaspoon grated nutmeg
a small pinch of ground cloves
105 g fresh breadcrumbs
50 g unsalted butter, cut into cubes

Cooking Instructions

  1. Preheat oven 180oC/350oF/Gas4 Grease a shallow baking dish (about 7 x 12 inches). Serves approx 6.
  2. Cook swede in boiling water till tender (about 20 mins) Drain and mash, leaving some lumpy bits
  3. Cook swede gently to drive off the excess water if it is rather wet
  4. Stir in cream, eggs, egg yolk, flour, spices.
  5. Season with salt and pepper to taste.
  6. Place into prepared baking dish. Smooth over the top.
  7. Combine breadcrumbs and butter (in a processor if you have one) and sprinkle over the swede.
  8. Bake for 30-35 minutes until golden and set

Rumbledethumps

Wednesday, January 5, 2011 at 08:26AM
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Ingredients

  • 600g/1lb 5oz large potatoes, peeled and chopped into large chunks

  • 400g/14oz swede (known as turnip in Scotland), peeled and chopped into large chunks

  • 75g/2¾oz unsalted butter

  • 250g/9oz savoy cabbage or kale, finely sliced

  • salt and freshly ground black pepper

  • 25g/1oz cheddar cheese, grated

Method

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

  2. Cook the potatoes and swede in a saucepan of salted boiling water until tender. Drain well and return to the pan.

  3. Heat 50g/2oz butter in a pan and gently cook the cabbage for a few minutes, until the cabbage is tender but retains its colour.

  4. Add the cabbage to the pan with the potatoes and swede. Add the remaining 25g/1oz butter and mash together using a potato masher. Season, to taste, with salt and freshly ground black pepper.

  5. Place the mashed vegetables into an ovenproof lidded dish and top with the cheese. Cover with a lid and bake in the oven for about 30 minutes, then remove the lid and continue to cook for a further 15 minutes, or until piping hot and golden-brown on top.


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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. 

Seasonal Roasted Organic Vegetables

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

Use Available Organic Seasonal Vegetables, typically:
ROASTED BEETROOT IS A MUST - IT IS DELICIOUS !

Beetroot
Broccoli
Cauliflower
Purple Sprouting
Parsnips
Squashes
Jerusalem Artichokes
Celeriac
Swedes Potatoes
Carrots
Onions
Garlic
Courgettes
Aubergine
Peppers
Leeks
Turnips
Olive Oil
Salt (for reducing moisture in Courgettes and Aubergine)

Cooking Instructions

Peel or wash a selection of seasonal organic vegetables and prepare as follows:

  1. Cut vegetables into large chunks (see Tip)
  2. Add several whole cloves of Garlic to the vegetables and place in a large mixing bowl.
  3. Lightly sprinkle with olive oil and mix together (using your nice clean hands) to ensure all the vegetables are coated.
  4. Place vegetables in a roasting dish and cook in the oven on a medium heat until golden.
  5. To avoid overcooking add Courgettes and Aubergine half way through cooking.

(Tip: Courgettes and Aubergine can be sprinkled with salt, placed in a colander and left to drain in the sink for approximately 30 minutes. This will help to remove excess moisture, wash off salt and pat dry)