Top 100 Recipes

1. Portuguese pork, bean and chorizo stew

noreply@blogger.com (OT1) — Fri, 19 Aug 2011 15:26:45 PDT

Ingredients

600g dried cannellini beans, haricot beans, butter beans or black beans
1.25kg streaky pork
650g rashers of streaky bacon, or pancetta
4 tablespoons Olive oil
450g ham hocks, cut into chunks
450g Onions, roughly chopped
450g Carrots, chopped into 1 cm-thick slices
4 cloves garlic, sliced
2 green peppers, seeded and chopped
1 sprig of Thyme
1 bay leaf
450g very ripe tomatoes, peeled and chopped or 1x 410g tin of chopped tomatoes
450g chorizo sausage, cut into 5mm-thick slices
salt and fresh ground black pepper
1 tsp hot smoked paprika
chopped fresh coriander or flat-leaf parsley, to garnish
crusty bread, to serve

Method

1. Set the beans to soak overnight in plenty of cold water.

2. The next day, cut off and discard the rind from the pork and bacon. Cut the pork and bacon into 2.5-5cm chunks.

3. Heat the olive oil in a heavy-based frying pan. Fry the pork, bacon and ham hock chunks in batches and brown on all sides.

4. Transfer the browned meat to a large casserole dish. Drain the excess fat from the frying pan. Add the onion, carrot, garlic, green peppers, thyme and bay leaf and cook over medium heat for 5 minutes stirring now and then.

5. Transfer the onion mixture to the casserole dish. Add the chopped tomatoes and chorizo. Season generously with freshly ground pepper and mix in the paprika. Add enough water to barely cover the meat.

6. Bring the pork mixture to the boil. Reduce the heat, cover and simmer gently on top of the stove for 2-2 and a half hours or cover and bake in a preheated oven at 160ºC/Gas 3 for the same period.

7. Meanwhile drain and rinse the pre-soaked beans. Place them in a large saucepan and cover generously with cold water.

8. Bring the beans to the boil, reduce the heat and simmer until the beans are tender, around 40 minutes to 1 and a half hours, depending on the type of beans. Drain.

9. Add the cooked beans to the stew 15 or 20 minutes before the end of cooking. Check the seasoning and add salt if required. Sprinkle generously with chopped coriander leaves.

10. Serve the stew with crusty bread.

2. Pork and apple sausages with parsnip mash

noreply@blogger.com (OT1) — Fri, 19 Aug 2011 14:51:32 PDT

Ingredients

900g Potatoes, peeled and cut into chunks
225g Parsnips, peeled and cut into chunks
450g pork and apple sausages
300ml light beer
2 tsp Sugar
1 tbsp gravy granules
1 tsp Butter
dash of Milk

Method

1. Cover the potatoes and parsnips with water in a large saucepan; boil for 10-15 minutes until soft.

2. Meanwhile in a large pan, dry fry the pork and apple sausages for 12-15 minutes until cooked through. Add the light beer and simmer for 2-3 minutes. Add the sugar and gravy granules; cook until thickened.

3. Drain the potatoes and parsnips, and mash with a knob of butter and a dash of milk.

4. Serve the sausages with the potato and parsnip mash and beer gravy.

3. Lasagne al forno

noreply@blogger.com (OT1) — Fri, 19 Aug 2011 14:33:40 PDT

Ingredients

2-3 tbsp Olive oil
25g Butter
2 large Onions, finely chopped
3 celery sticks, finely chopped
2 Carrots, finely diced
3-4 garlic cloves, finely chopped
1kg freshly ground fatty beef, such as chuck
2 fresh bay leaves
225ml Milk
1/3 tsp freshly grated nutmeg
225ml White wine, 225
400g tinned plum tomatoes, roughly chopped
9-10 sheets pre-cooked dried lasagne
90g Parmesan, freshly grated
salt and fresh ground black pepper

For the béchamel sauce:
600ml Milk
2 fresh bay leaves
1 onion, halved
freshly grated nutmeg

Method

1. Warm the oil and butter in a heavy-based casserole over medium heat. Add the onion and gently fry for about 5 minutes until softened and translucent. Add the celery, carrots and garlic, and cook for another couple of minutes, stirring to coat well.

2. Stir in the beef with a large pinch of salt and several grindings of black pepper. Cook, stirring, until the beef has lost its raw pink look.

3. Add the bay leaves and milk, bring to the boil, then simmer gently for about 10 minutes, until the meat has absorbed the milk. Season with a pinch of nutmeg.

4. Pour in the wine and let it simmer until it has evaporated, then add the tomatoes with their juice and stir thoroughly.

5. Cook, uncovered, at a lazy simmer with just an intermittent bubble breaking through the surface, for 3 hours or more. The fat will have separated, but the sauce will not be dry. Taste and correct the seasoning.

6. About 45 minutes before the meat is ready, make the béchamel sauce. Pour the milk into a saucepan with the bay leaf, onion and a generous pinch of nutmeg. Bring to just below the boiling point, then remove from the heat and leave to infuse for 15-20 minutes.

7. Preheat the oven to 180°C/gas 4. Grease a shallow baking dish.

8. Melt the butter in a saucepan, stir in the flour and cook, stirring for 1 minute. Strain the milk, then gradually stir it into the flour mixture to make a thick smooth sauce. Season to taste.

9. Pour some béchamel into the baking dish - enough to just cover the base. Place a layer of lasagne sheets on top, followed by a layer of meat sauce, another layer of béchamel and a good handful of Parmesan. Continue with two or three more layers until both sauces are used up. Add a final sprinkling of Parmesan.

10. Bake in the oven for about 30 minutes until bubbling all over and a knife slips easily through the layers of lasagne.60g Butter
60g plain flour

salt and fresh ground black pepper

4. Beef in guinness pie

noreply@blogger.com (OT1) — Fri, 19 Aug 2011 14:57:28 PDT

Ingredients

115g plain flour
salt and fresh ground black pepper
900g stewing steak, cubed
4 tbsp Olive oil
2 Onions, chopped
1 garlic clove, chopped
3 celery stalks, finely chopped
2 Carrots, peeled and chopped
2 Parsnips, peeled and chopped
800g tinned chopped tomatoes
600ml Guinness
225g button mushrooms
750g Puff pastry
1 egg, beaten

Method

1. Season the flour with salt and freshly ground pepper. Coat the stewing steak in the seasoned flour. Heat the olive oil in a frying pan.

2. In batches, fry the beef until browned. Using a slotted spoon transfer to a casserole dish. Re-heat the frying pan and fry the onion, garlic and celery for 5-10 minutes until softened and fragrant. Add the onion mixture, carrots and parsnips to the casserole.

3. Add chopped tomatoes, Guinness and mushrooms. Season with salt and freshly ground pepper. Bring to the boil, reduce heat, cover and simmer for 2 hours, stirring now and then.

4. Preheat the oven to 190°C/Gas 5. Divide the beef stew among 6 small individual pie dishes. Roll out the pastry and top each pie dish with a puff pastry lid, wetting the rims of the pastry dish with water to help the pastry to stick.

5. Brush the pies with beaten egg and cut a slash in each one. Bake for 45 minutes until the pies are golden-brown. Serve.

5. Moroccan chicken with saffron honey

noreply@blogger.com (OT1) — Fri, 19 Aug 2011 15:01:04 PDT

Ingredients

2 tbsp Olive oil
1 X 1.7 KG chicken, jointed into 8 pieces
1 large onion, roughly chopped
3 garlic cloves, crushed
2 1/2 tsp ground cinnamon
1 1/2 tsp ground ginger
800g Tomatoes, roughly chopped
275ml chicken stock or water
1/2 tsp saffron threads
75ml (5 tbsp) Honey
1 tsp orange flower water
25g flaked almonds, toasted
small bunch Coriander, roughly chopped
couscous or flat bread, to serve:

Method

1. Heat 2 tablespoons of olive oil in a heavy-based pan. Season the chicken pieces and quickly brown them on all sides. Set the chicken aside and cook the onion in the same pan until soft and just colouring. Stir in the garlic, cinnamon and ginger, cooking for about a minute. Tip in the tomatoes, mix everything together well, turn down the heat, and cook for a further 15 minutes, stirring from time to time.

2. Boil the water or stock and dissolve the saffron in it. Pour this over the vegetables and bring the whole thing up to the boil. Set the chicken pieces on top, together with any juices that have leached out of them, and spoon the liquid over them. Turn down to a gentle simmer, cover and cook until the chicken is tender - it should take about 30 minutes but check after 25 minutes.

3. Remove the chicken pieces, set them aside, cover and keep warm. Now bring the juices to the boil and simmer until well reduced to a kind of 'cream' - it shouldn't be at all sloppy. Add the honey and continue to cook until well reduced and jam-like. Check the seasoning and add the orange flower water. Put the chicken pieces back and warm them through in the sauce.

4. Serve with a sprinkling of toasted almonds and chopped coriander on top and couscous or flat bread on the side.

6. Rack of lamb niçoise

noreply@blogger.com (OT1) — Fri, 19 Aug 2011 15:12:34 PDT

Ingredients

1 handful flat-leaf parsley
1/2 tsp chopped rosemary leaves
1/2 tsp chopped thyme leaves
1 garlic cloves, roughly chopped
125g white breadcrumbs, half dry and half fresh
2 French-trimmed racks of lamb
50g Butter
2 tbsp Olive oil
3 tbsp Dijon mustard

For the Niçoise garnish:
3 tbsp Olive oil, plus extra for drizzling
4 small vine-ripened cherry tomatoes
1 tbsp Sugar
1 tbsp Balsamic vinegar
1 large courgette, cut into 5 mm dice
10 black olives, pitted
1 handful fresh basil leaves

Method

1. Put the parsley in a food processor and blend until finely chopped. Add the rosemary, thyme and garlic and blend again. Add the breadcrumbs a handful at a time until you are left with a fine, vivid green mixture.

2. Preheat the oven to 240C/gas 9. Season the lamb all over with salt and pepper.

3. Heat the butter and oil in a large frying pan or roasting tin until hot and foaming. Add the lamb racks and cook, for approximately 5 minutes, or until browned on all sides. Transfer to the hot oven for 4 - 5 minutes or until cooked to your liking, then remove and leave to rest for at least 10 minutes.

4. For the Niçoise garnish: heat 2 tablespoons of olive oil in a small frying pan over a medium heat and cook the courgette for 2-3 minutes, or until softened. Remove from the heat and set aside.

5. Place the cherry tomatoes, still on the vine, in a baking tray and drizzle with the remaining olive oil. Season and sprinkle over the sugar and vinegar. Roast for 5 minutes until the tomato skin starts to blister. Remove and set aside, keeping warm.

6. Brush the lamb with the mustard, then roll it in the breadcrumb mixture to coat all over and return to the oven for 5 minutes.

7. Mix the courgette, olives and basil in a bowl and season. Remove the lamb from the oven and rest it briefly before cutting into slices. Place 2-3 cutlets on each plate, together with a bunch of tomatoes. Spoon the courgette mixture around the lamb and finish with a drizzle of olive oil.

7. Thai style roast beef

noreply@blogger.com (OT1) — Fri, 19 Aug 2011 14:34:41 PDT

Ingredients

3 red chillies, seeds removed, chopped
4 large garlic cloves, chopped
1 piece of fresh root ginger (3cm), chopped
2 tbsp Fish Sauce, (nam pla)
1 tsp brown sugar
1 lime, juice
2 tbsp light Soy sauce
2 tbsp Mirin
2 tbsp groundnut oil
2 tbsp basil leaves, torn
2 tbsp coriander leaves, chopped

For the beef:
500g topside of beef
0.5 tsp Salt
0.5 tsp coarsely ground peppercorns

For the coriander salsa verde:
1 bunch Coriander
1 bunch Mint
1 bunch Basil
1 tbsp best extra-virgin olive oil
0.5 lime, juice
1 tsp brown sugar
1 piece of fresh root ginger (2cm)

Method

1. Place all the marinade ingredients in a blender and process until smooth.

2. Rub the beef with salt and pepper before pouring over the marinade. Put the beef and the marinade in an air-tight plastic bag and leave overnight in a cool place.

3. Preheat the oven to 200C/gas 6. Remove the beef from its bag and place in a roasting tin. Spoon over a couple of tablespoons of the marinade.

4. Roast the beef for 30 minutes, longer if you prefer the meat well-cooked. Spoon over the juices once or twice during cooking.

5. While the beef is roasting, make the salsa. Tip all the salsa ingredients into a blender and process until smooth. Taste for seasoning and serve at room temperature with the hot roast beef.

8. Designer fish and chips with pea emulsion

noreply@blogger.com (OT1) — Fri, 19 Aug 2011 15:20:55 PDT

Ingredients

For the batter:
225g self-raising flour
1 tsp Bicarbonate of soda
300ml water
1 tsp white wine vinegar
4 tbsp bitter ale
1 tbsp finely chopped fresh ginger root

For the fish:
400g brill fillets, skinned and bones removed
1 tbsp chopped coriander
1 tbsp Worcestershire sauce
1 tbsp Soy sauce
Chinese five spice
50g plain flour

For the chips:
4 large baking potatoes, peeled
vegetable oil for deep-frying

For the pea emulsion:
1 egg yolk
2 tbsp frozen petit pois, thawed
1 tsp Dijon mustard
1 tbsp white wine vinegar
3 tbsp Olive oil

To serve:
sea salt
Malt vinegar

Method

1. To make the batter; sift the flour and bicarbonate of soda into a mixing bowl.

2. Mix together the water, vinegar, bitter and ginger and pour gradually into the flour, whisking to a smooth batter.

3. Cut the brill fillets into thin strips. Place in a bowl and add the coriander, Worcestershire sauce, soy sauce and five spice powder.

4. Cut the potatoes into chips measuring approximately 1 x 5cm each.

5. Heat the vegetable oil in a deep-fat fryer or large pan to 120C and deep fry the chips for about 5 minutes until soft but not coloured, then drain.

6. Increase the oil temperature to 160C and re-fry the chips until crisp and golden. Season with sea salt.

7. Dust the brill strips with the plain flour and then dip in the batter to coat them.

8. Deep fry in the oil until the batter is crisp.

9. To make the pea emulsion; blend the egg, peas, Dijon mustard and white wine vinegar together.

10. Drizzle in the olive oil, stirring all the time and season to taste with salt and pepper.

11. To serve; stack the chips and arrange the fish fingers on heated plates. Spoon on some of the pea emulsion and a sprinkling of salt and vinegar.

9. Mum's steak and kidney pie

noreply@blogger.com (OT1) — Fri, 19 Aug 2011 14:35:08 PDT

Ingredients

2 tbsp plain flour
salt and fresh ground black pepper
700g lean stewing beef, or chuck steak
225g beef kidneys, cut into chunks
1 tbsp vegetable oil
25g Butter
2 Onions, chopped
2 Bay leaves
170ml stout
400ml strong beef stock
1 tsp gravy, browning

For the ‘rough puff’ pastry:
500g plain strong flour
1/2 tsp Salt
500g Butter
25ml cold water
1 beaten egg, to glaze

To serve:
Buttered spring cabbage
Mashed potato

Method

1. Season the flour and toss the steak and kidney in it to coat.

2. Heat the oil and butter in a large pan and fry the meat for 5 minutes or until brown.

3. Add the onions and cook for another 3-4 minutes, stirring.

4. Add the bay leaves, stout and stock.

5. Stir in the gravy browning and cook for 2-3 minutes, until thickened.

6. Cover and simmer for about 1 hour and 30 minutes, until the meat is tender.

7. For the pastry, mix the flour and salt together and gently add the butter. Make a well adding the water and bring lightly together to make a dough.

8. Roll out into a rectangle and mark into thirds. Fold over the end thirds into the centre one, turn through 90º and repeat two more times. Chill for half an hour.

9. When the meat is cooked, cool slightly and tip into a pie dish. Roll out the pastry on a floured surface a little bigger than the size of the dish using the trimmings to make a strip the width of the rim.

10. Brush the rim of the pie dish with beaten egg and lay the pastry strip on top to make a seal. Brush again with egg and lay the lid on top. Crimp or flute the edges, brush the lid with the remaining egg and make a slit in the top.

11. Bake for about 20 minutes, until golden. Serve with buttered spring cabbage and mashed potato.

10. Roast beef

noreply@blogger.com (OT1) — Fri, 19 Aug 2011 14:35:24 PDT

Ingredients

1.5kg rib of beef
1 tbsp wholegrain mustard
1 tsp Salt
300g Carrots, chopped
300g Celery, sliced
600g Maris Piper potatoes, peeled and halved
few sprigs of fresh thyme
75cl bottle red wine

Method

1. Preheat the oven to 230°C/gas 8.

2. Prepare the beef by brushing it all over with the mustard then sprinkling with salt.

3. Put the carrots, celery, potatoes and thyme into the bottom of a roasting pan and place the beef on top.

4. Place the roasting pan in the oven and cook for 15 minutes before reducing the temperature to 160°C/gas 3 and cook for a further 45 minutes.

5. After 30 minutes, pour the red wine into bottom of pan. Put the roasting pan back in the oven and leave the beef to finish cooking.

6. When ready, remove the beef from the pan and allow to rest for ten minutes before serving. Reserve the pan juices to make Red Wine Gravy .

11. Chicken tikka masala

noreply@blogger.com (OT1) — Fri, 19 Aug 2011 15:28:22 PDT

Ingredients

For the chicken:
8 boneless chicken thighs, skin removed
1 lemon, juice only
1/2 tsp red chilli powder

For the marination:
1.5 tsp Cumin seeds
4 large garlic cloves
4 cm root ginger
1 red onion
150ml low-fat natural yogurt
1/2 tsp Garam masala
1 tbsp coriander leaves, chopped

For the sauce:
2 tsp tomato puree
125ml single cream, or Greek yogurt
3 tbsp coriander leaves, finely chopped
3 cm root ginger, grated
1/2 tsp Sugar
1 tbsp lemon juice
100g Butter

Method

1. For marinating the chicken, make 2 slashes across each chicken thigh with a sharp knife. This helps the marinating ingredients seep into the meat. Place the thighs, in a single layer, in a ceramic dish

2. Mix the lemon juice and chilli powder and spoon over the chicken, coating well on both sides. Leave on one side for 20 minutes.

3. Heat a small heavy-based pan or griddle over a moderate heat and toast the cumin seeds, stirring all the time, until they give off a lovely nutty aroma - this doesn't take long - about 30 seconds.

4. Tip the cumin seeds into a mortar and pound with a pestle until they are ground to a powder. Don't worry if it isn't too fine.

5. Roughly chop the garlic cloves, ginger and onion and grind in a food processor until smooth - you might need to add a spoon of yogurt to help it on its way.

6. Stir in the remaining yogurt, garam masala, coriander and half of the ground cumin. Reserve the remainder for the sauce. Season with salt.

7. Pour this yogurt marinade over the chicken thighs. Cover with plastic wrap and chill overnight in a refrigerator. If you can, turn the chicken once while it's marinating.

8. The next day, preheat a grill to its hottest setting with the grill-pan in place.

9. Take the chicken out of its marinade and arrange the pieces on the preheated grill pan. Grill near the top of the grill for 3-5 minutes on each side - until tender and beginning to char around the edges. Remove from the grill, save any cooking juices, and keep warm while you make the sauce.

10. For the sauce, whisk the tomato puree with enough hot water to make up the volume to 200ml. Stir in the cream or Greek yogurt, coriander, ginger, sugar lemon juice and reserved cumin.

11. Melt the butter in a frying pan and pour in the sauce. Bring to a simmer, stirring, and when hot, add the cooked chicken pieces and accumulated juices. Season to taste, reheat and serve with a stack of naans or freshly boiled rice.

12. Citrus roast chicken

noreply@blogger.com (OT1) — Fri, 19 Aug 2011 15:27:27 PDT

Ingredients

2 limes, cut into quarters
4-6 whole garlic cloves
large handful of thyme leaves
2kg chicken
juice of 1 lemon
salt and fresh ground black pepper
3 tbsp Olive oil

Method

1. Set the oven to 200°C/gas 6. Push the lime quarters, whole garlic cloves and thyme into the cavity of the chicken.

2. Place the chicken into a roasting pan and drizzle the lemon juice over. Season well with salt and freshly ground black pepper. Drizzle with olive oil and roast for 2 hours.

13. Piri-piri prawns

noreply@blogger.com (OT1) — Fri, 19 Aug 2011 15:28:35 PDT

Ingredients

2 tbsp piri piri sauce
half a tsp Chilli powder
juice of 2 Lemons
24 large king prawns, raw with heads on
1 bunch of Watercress
1 bunch of Coriander

Method

1. Mix together the piri-piri sauce, chilli powder and lemon juice in a mixing bowl. Add the raw king prawns, coat thoroughly, cover and marinate in the fridge for 2 hours.

2. Tear the watercress and coriander into sprigs and arrange on a large serving plate.

3. Heat a heavy frying pan until hot. Dry-fry the king prawns, seasoning with a little sea salt, until they turn pink and opaque, around 3 minutes.

4. Serve at once on the watercress and coriander.

14. Spiced Portuguese pork roast

noreply@blogger.com (OT1) — Fri, 19 Aug 2011 15:28:47 PDT

Ingredients

For the pork:
1 x 2.5kg pork loin, on the bone
6 garlic cloves

For the sauce:
675ml chicken stock
1 tsp ground cumin
1 tsp grated lemon zest
1/2 tsp Salt
1 tsp freshly ground pepper
3 tbsp chopped coriander

For the spice paste:
3 tbsp ground cumin
6 garlic cloves, very finely chopped
1 tsp Salt
1 tbsp freshly ground pepper
25g coriander leaves, chopped
3 tbsp lemon juice

Method

1. Pre-heat the oven to 200C/gas 6

2. Cut the garlic cloves into thin slivers. Make shallow incisions in the fat side of the pork and insert a garlic sliver in each pocket.

3. For the spice paste, combine the cumin, garlic, salt, pepper, coriander and lemon juice to make a wet paste.

4. Rub the paste over the meat and roast for about 1 hour. Remove from the oven and leave to rest for about 15 minutes. Take the meat from the bone in one piece, and wrap in foil.

5. For the sauce, pour off any excess fat from roasting tin. Break the bones into manageable pieces and add to the tin with the chicken stock.

6. Bring to a boil and simmer until the stock has reduced by half. Strain the stock and pour into a saucepan. Stir in the cumin, lemon zest, salt, pepper and coriander.

7. Return the pork to the oven to warm through, while still wrapped in foil. Arrange on a serving plate and spoon over the sauce.

15. Porco a alentejana Portuguese pork with clams

noreply@blogger.com (OT1) — Fri, 19 Aug 2011 15:30:04 PDT

Ingredients

1 tsp Paprika
300ml dry white wine
3 garlic cloves, chopped
750g boned pork loin, (or boneless chops), cut into 2.5 cm dice
750g clams, small
30g lard
2 tbsp extra virgin olive oil
1 onion, chopped
1 bunch Parsley, chopped
1 tbsp tomato purée
1 bunch Coriander, chopped
1 pinch salt and fresh ground black pepper

Method

1. Mix the paprika with the wine, half the garlic and a pinch of salt and pepper. Pour the mixture over the pork and marinate for at least 1 hour (about 4-5 hours is best).

2. Scrub the clams well, rinse in several changes of water, and discard any that remain open when tapped sharply on a work surface. Keep cool until needed.

3. Take the meat out of the marinade and pat dry on kitchen paper. Reserve the marinade. Heat the lard and oil in a frying pan and brown the pork, in two batches. Remove from the pan and set aside.

4. Reduce the heat and add the onion, the remaining garlic and the parsley to the pan and cook gently until tender.

5. Return the pork to the pan along with the marinade and tomato puree. Bring to a simmer, then reduce the heat, cover and cook gently for about 1 hour, until the pork is very tender, checking occasionally. If necessary, add a little more wine or water. By the time the pork is done, the sauce should be reduced by about half.

6. Raise the heat and add the clams with half the coriander. Cover tightly and shake over a high heat for 2-3 minutes, until the clams have opened. Discard any that stay closed.

7. Take the pan off the heat, taste and adjust the seasoning. Serve immediately, scattered with remaining coriander.

16. Shepherd's pie

noreply@blogger.com (OT1) — Fri, 19 Aug 2011 15:30:18 PDT

Ingredients

2 tbsp Bacon, fat (or dripping, or 1 tbsp sunflower oil and 1 tbsp butter)
1 onion, chopped
2 Carrots, finely diced
2 sticks Celery, finely chopped
1 bay leaf
3 sprigs Thyme
2 tbsp Parsley, chopped
675g minced lamb, (or beef for a cottage pie)
1 tbsp plain flour
2 tbsp tomato ketchup
1 tbsp Worcestershire sauce
1 pinch salt and fresh ground black pepper

For the topping:
900g Potatoes, cooked in their skins
60g Butter
150ml Milk
1 pinch Nutmeg, freshly grated

Method

1. Take a large deep frying pan and heat half the fat in it. Add the vegetables, and fry gently, allowing plenty of time, until patched with brown at the corners, turning them frequently. Scoop out onto a plate.

2. Raise the heat under the pan and add half the mince. Pat it down flat, and leave to fry without disturbing for several minutes until the underneath has browned properly (this is what gives the cooked mince a good rich brown colour, and its proper, deep, meaty savouriness). Then break it all up, turning it over. Repeat the browning process, and then lift the mince out of the pan with a slotted spoon.

3. Repeat with the remaining mince.

4. Drain off excess fat from the pan, and then return the mince and vegetables to it. Sprinkle the flour over the mince and vegetables and stir for about 30 seconds. Next add the herbs (tie bay leaf and thyme in a bundle for easy retrieval at the end of the cooking time), together with the water, tomato ketchup and Worcestershire sauce. Season with salt and freshly ground black pepper.

5. Bring up to the boil, then turn the heat down very low, and leave to simmer quietly for 45-60 minutes or so. Check every now and then, and add a little more water if it is drying out. By the time it is cooked, the mixture should be moist and succulent and thick. If it seems watery carry on cooking to evaporate off some of the liquid. Taste and adjust seasoning, then tip into a pie dish and leave to cool.

6. Set the oven to 190°C/gas 5. Scoop the potato flesh out of the skins, and mash with 45g butter and enough milk to give a mash that is fairly soft, but will hold its shape.

7. Dollop the mashed potato here and there over the mince, then spread down lightly in an even layer. Use the tines of a fork to make wavy lines (or some other interesting pattern) on the surface. Dot with remaining butter.

8. Bake for around 30 minutes until the top is browned and the juices from the meat are oozing and bubbling up round the edge.

Cook's Notes: What is the difference between shepherd's pie and cottage pie? Shepherd's pie is made out of lamb (or mutton), therefore cottage pie is made out of beef.

17. Lasagne 1970s style

noreply@blogger.com (OT1) — Fri, 19 Aug 2011 15:30:42 PDT

Ingredients

Olive oil:
1 large onion, finely chopped
2 garlic cloves, finely chopped
100g salami, or bacon, minced or finely chopped
1kg minced beef
2 tbsp tomato puree
3 tsp dried oregano
2* 400g plum tomatoes, chopped
150ml beef stock, (use instant)
60g Butter
70g plain flour
600ml whole milk
freshly grated nutmeg
250g no-cook lasagne pasta sheets
block Parmesan
100g mozzarella cheese, grated

Method

1. There are two sauces and some layering up to be done, so get everything ready and then you can assemble. You'll need a 20cm by 30cm shallow baking dish (or similar), inside lightly greased with oil.

2. To make the ragù sauce, gently fry the onion and garlic in a wide pan in 2 tbsp oil until softened but not coloured. Tip the salami or bacon in along with the minced beef and stir though, breaking up any clumps of mince. If you've bought a pack of supermarket mince, watch you don't tip the blotting-paper-like wadding attached to the mince's underside into the pan. (How many times have I done that?) Let it fry, moving it around from time to time, for about 4 minutes or until it's faintly browned all over - it will, however, look more an unfortunate grey than brown. Next, season it, then add the tomato puree, oregano, chopped tomatoes and stock. Bring to a good bubble, and let it gently cook for about 20 minutes. It should be thick, gorgeously red, and not watery.

3. To make the white sauce, melt the butter in a saucepan, stir in the flour and let it foam a bit, then slowly add the milk, stirring all the time. Keep stirring over a gentle heat until it thickens and bubbles. Grate in a good shower of nutmeg, add some salt and pepper and stir it through, then remove from the heat.

4. To assemble and bake, spread about a quarter of the meat sauce across the base of the prepared dish, then cover this with a layer of lasagne sheets. Spread this with the thinnest layer of white sauce and grate over some Parmesan. Cover this with more pasta, and do the same again with white sauce and Parmesan. Now, go back to the meat, and spoon in and spread out evenly another quarter of it. Top again with three pasta, white sauce and Parmesan layers. Continue to the top until everything is used up, finishing with a thicker layer of white sauce and then scatter the grated mozzarella all over the top. Slide the dish on the top shelf of a 190°C/ 375°C/ Gas 5 oven and bake for about 40 minutes or until the pasta inside is cooked and the top molten and golden. Eat with a green salad.

18. Chilli con carne

noreply@blogger.com (OT1) — Fri, 19 Aug 2011 15:31:07 PDT

Ingredients

2 large Onions
700g lean stewing beef, fat removed and cut into 1-2cm cubes
5 garlic cloves, crushed
800g tinned chopped tomatoes
2 green peppers, sliced
3 green or red chillies, chopped, seeds left in if you like your chillies fiery
2 tsp ground cumin
1 can red kidney beans, 400g
1 tsp brown sugar

To serve:
125ml Soured cream
2 tbsp coriander leaves, chopped
4 tbsp Cheddar cheese, grated

Method

Heat the olive oil in a casserole,or saucepan and fry the meat until it changes colour - about 5-7 minutes. Add the onion and garlic and stir for a minute or so before tipping in the tinned tomatoes,chopped chillies, peppers, and a good pinch of salt.

Cover the pan and simmer for about an hour, until the meat is tender and the liquid reduced to a thick sauce. If it gets too dry during cooking, pour in a little more water.

Add the cumin, kidney beans (and a little of the bean liquid,if you like)and the brown sugar. Simmer for a further 10 mins before serving with rice, a spoonful of sour cream, grated cheddar cheese and and coriander leaves as a garnish. For added spicy kick, serve this dish with hot chilli sauce.

19. Moroccan barbecue chicken

noreply@blogger.com (OT1) — Fri, 19 Aug 2011 15:31:31 PDT

Ingredients

2 Lemons, zest only
1 tsp Cumin seeds
2 tsp Coriander seeds
1 tsp coarse sea salt
2 tbsp mixed peppercorns
1 tsp crushed dried chillies
handful coriander leaves, finely chopped
2 - 3 tbsp Olive oil
4 chicken breasts

Method

1. Pound the lemon zest, cumin seeds, coriander seeds, sea salt, mixed peppercorns, chillies and chopped coriander to a coarse consistency, using a pestle and mortar. Stir in the olive oil to form a paste.

2. Smear the chicken breasts with the paste. Cook them on the barbecue over a moderate heat for 10 - 15 minutes or until throughly cooked, turning once during cooking time.

Cook's note: if you do not have a pestle and mortar, put all the ingredients in a freezer bag and pound with a rolling pin.

20. Black tar duck legs

noreply@blogger.com (OT1) — Fri, 19 Aug 2011 15:31:45 PDT

Ingredients

rind of 1 orange, sliced into matchstick strips
1 star anise pod
2 garlic cloves, chopped
1 tbsp extra virgin olive oil
3 tbsp chestnut honey
1 tbsp tamari, (wheat-free soy sauce)
1 tsp toasted sesame oil
2 tsp black molasses sugar
1 tbsp sherry vinegar
8 duck legs
salt and fresh ground black pepper

Method

1. Preheat the oven to 200°C/gas 6.

2. Bring a small saucepan of water to the boil. Throw in the orange shreds and blanch for 5 minutes. Drain and set aside.

3. Crush the star anise with the garlic, using a pestle and mortar. Mix in the olive oil.

4. Put the honey, tamari, sesame oil, sugar and vinegar in a bowl and mix well to form a glaze.

5. Stir the garlic mixture into the glaze. Season with salt and pepper, then add the orange shreds.

6. Place the duck legs in a roasting pan. Pour the glaze over them, turning to coat.

7. Roast for 20 minutes, then turn legs over and baste with the glaze. Roast for another 20 minutes.

8. Remove the duck from the oven and leave to cool. Scrape the glaze into a bowl and set aside.

9. Light the barbecue about 1 hour before you want to eat. The fire is ready when the coals are uniformly covered with pale grey ash - about 35 minutes.

10. Brush the reserved glaze over the duck legs and finish cooking them on the barbecue - about 20 minutes. Turn them halfway through and brush with the glaze.

21. Barbecue sauce spare ribs

noreply@blogger.com (OT1) — Fri, 19 Aug 2011 15:32:03 PDT

Ingredients

1.8kg pork spare ribs
2 tbsp Olive oil
2 Onions, peeled and chopped
4 garlic clove, crushed
2 red chillies, finely chopped
2 tsp Fennel seeds, crushed
115g dark brown sugar
100ml dark Soy sauce
600ml tomato ketchup
salt and fresh ground black pepper

Method

1. Preheat the oven to 180°C/gas 4. Place the spare ribs on a baking sheet and roast for 25-30 minutes until cooked through.

2. While the ribs are cooking heat the olive oil in a saucepan. Add the onion and garlic and fry until fragrant. Add the chilli, fennel seeds and sugar and cook, stirring often, until sugar melted. Add the soy sauce and tomato ketchup. Season with salt and freshly ground pepper. Bring to the boil and simmer for around 5 minutes. Remove from heat and set aside to cool.

3. Once the ribs have cooked through, remove them from the oven and brush liberally with half the barbecue sauce, leaving half for later. Return the ribs to the oven and cook for a further 10 minutes to glaze the ribs. Serve with the remaining barbecue sauce on the side.

To enjoy these ribs at a barbecue, follow the recipe as above the end of step two. Brush the ribs with barbecue sauce and cook over a preheated barbecue until glazed, then serve.

22. Beef stroganoff

noreply@blogger.com (OT1) — Fri, 19 Aug 2011 15:32:16 PDT

Ingredients

500g beef, fillet, trimmed of fat and cut into strips
2 onion, finely chopped
2 tbsp sunflower oil
45g Butter
350g button mushrooms, sliced
1 tbsp plain flour
300ml Soured cream
1 pinch salt and fresh ground black pepper
1 pinch Paprika, or cayenne pepper

Method

1. Heat half the oil in a wide, heavy frying pan over a high heat and fry half the beef for a few minutes until lightly browned.

2. Scoop out into a bowl and repeat with the remaining beef, adding a little more oil if necessary.

3. Reduce the heat to medium, add half the butter to the pan, and when foaming, add the mushrooms. Fry until tender and browned. Scrape out into the bowl.

4. Next, melt the remaining butter in the pan and add the onions. Stir them around and cook gently until soft and golden.

5. Return the mushrooms and beef to the pan. Sprinkle over the flour, stir well and fry for a little longer.

6. Finally add the soured cream, salt and pepper and cook gently for another 2-3 minutes until the sauce is rich and thick. Taste and adjust seasoning.

7. Spoon into a serving dish, and dust lightly with paprika or cayenne.

Cook's Notes: This method of preparing beef takes its name from one of the members of the famous Stroganov family of Imperial Russia. Although this dish has, in the West, almost come to symbolise the cooking of Russia, it is, in fact, extremely rarely prepared in Russian homes today. Mostly, it appears on the menus of high-class restaurants for foreign tourists.

23. Sirloin steak with green peppercorn sauce

noreply@blogger.com (OT1) — Fri, 19 Aug 2011 15:33:06 PDT

Ingredients

2 x 225g thick, well marbled sirloin steaks
25g Butter
2 tsp green peppercorns, in brine
1 small garlic clove, crushed to a paste with salt
1 tbsp Cognac
2 tsp Dijon Mustard
100ml whipping Cream

Method

1. Heat a heavy-based frying pan until very hot. Generously season the fatty edges of the steaks with salt. Pressed together as one double thickness steak, put them fatty-edge down into the dry pan. Turn down the heat to medium and cook until they have crisped up and exuded their fat into the pan.

2. Once the fat is crisped, lay the steaks flat in the pan and cook for a couple of minutes each side, or until cooked to your liking. Lift out and keep warm on the plate whilst you make the sauce.

3. Tip up the pan and remove the pool of fat with kitchen paper, but do not wipe out the crispy bits. Add the butter. When it froths add the green peppercorns and squash some of them into the butter using the back of a wooden spoon. Stir in the garlic and cognac and bubble for a few moments.

4. Whisk in the mustard and cream. Simmer, whisking occasionally, until the sauce has a good consistency. Serve with the steaks.

24. Chicken kiev

noreply@blogger.com (OT1) — Fri, 19 Aug 2011 15:33:20 PDT

Ingredients

2 x 75g boneless, skinless chicken breasts
40g unsalted Butter, at room temperature
4 tbsp chopped Parsley
2 garlic cloves, crushed
5 tbsp fresh white breadcrumbs
1 tbsp Parmesan, freshly grated
1 tbsp plain flour, seasoned with salt and pepper
1 egg, beaten
1-2 tbsp vegetable oil

For the butter bean purée:
1 tbsp Olive oil
1 small onion, finely chopped
400g can butter beans, drained
75g mature Cheddar cheese, or Gruyère, finely diced
knob Butter
2 tbsp chopped Coriander, (optional)
a few drops Tabasco sauce, or other hot chilli sauce
salt and pepper
lemon wedges, and green salad, to serve:

Method

1. Using a small knife, horizontally cut a pocket into each chicken breast. Mix together the butter, parsley, garlic and plenty of salt and pepper. Spoon the mixture into the pocket of each chicken breast. Stir together the breadcrumbs and Parmesan. Dust the chicken breasts in the seasoned flour then the beaten egg and finally, roll in the breadcrumb mixture. Heat the vegetable oil in a large frying pan and cook the chicken for 5-6 minutes on each side until golden brown and cooked through.

2. To make the butter bean purée heat the olive oil in a small pan and cook the onion for 5 minutes until softened. Add the beans to the pan and cook gently for 2-3 minutes, stirring occasionally, until warmed through. Add the cheese to the pan with the butter stirring until melted. Using a hand blender, whiz the mixture until smooth and creamy. Stir in the coriander, if using, and add salt, pepper and Tabasco to taste. Spoon the purée onto serving plates and top with the chicken Kiev. Serve with lemon wedges and crisp green salad.

25. Lobster thermidor

noreply@blogger.com (OT1) — Fri, 19 Aug 2011 15:33:34 PDT

Ingredients

1 Lobster, about 750g, cooked
25g Butter
1 shallot, finely chopped
285ml fish stock, tub, fresh
50ml White wine
100ml double cream
0.5 tsp English mustard
2 tbsp chopped parsley
0.5 lemon juice
1 pinch freshly ground salt and black pepper
20g Parmesan, grated

Method

1. Cut the lobster in half and remove the meat from the claws and tail. Leave to one side. Remove any head matter and set aside. Cut the meat up and place back into the shell.

2. For the sauce, put the butter in a pan, add the shallots and cook until softened. Add the stock, wine and double cream and bring to the boil. Reduce by half. Add the mustard, parsley and lemon juice and season to taste.

3. Pre-heat the grill and spoon the sauce over the lobster meat. Sprinkle with the grated cheese. Grill for three to four minutes, until golden brown.

26. Avocado and prawn salad

noreply@blogger.com (OT1) — Fri, 19 Aug 2011 15:33:50 PDT

Ingredients

1 heaped tbsp Soured cream
1 heaped tbsp mayonnaise
1 tsp Dijon mustard
Worcestershire sauce
Tabasco
anchovy essence
juice of 1/2 lemon
1-2 tbsp tomato ketchup
salt and fresh ground black pepper
a splash of brandy

For the salad:
1 large avocado
handful of mixed salad leaves
4 cooked jumbo prawns
extra virgin olive oil, for drizzling
salt and fresh ground black pepper
2 tsp freshly chopped chives
2 slices of lemon, to garnish

Method

1. Spoon the soured cream mayonnaise into a large mixing bowl.

2. Add a generous dash of Worcestershire sauce, Tabasco and anchovy essence. Add the Dijon mustard and lemon juice. Stir to combine.

3. Gradually stir in the ketchup bit by bit, stop when the mixture is pale pink. Season to taste then stir in a splash of brandy.

4. Cut the prawns into fairly large chunks and thoroughly coat in the sauce.

5. Slice the avocado down the middle, remove the stone and scoop the flesh out into a bowl being careful not to tear the avocado shell as you do so. Put some salad leaves onto each serving plate and place an empty avocado shell on top of each bed of salad. Spoon the prawn mixture evenly between the two shells.

6. Drizzle olive oil over the avocado flesh and add the lemon juice. Season with salt and pepper before sprinkling on the chopped chives. Gently mix together until fully coated and then place back into avocado shells on top of the prawn mixture.

7. Garnish with slices of lemon and serve.

27. Glossy chocolate profiteroles

noreply@blogger.com (OT1) — Fri, 19 Aug 2011 15:34:06 PDT

Ingredients

For the choux balls:
100g unsalted Butter, plus extra for greasing
150g plain flour
1 tsp caster sugar
4 medium Eggs, beaten
300ml double cream, whipped

For the chocolate sauce:
250g dark chocolate, 70% cocoa solids, broken into pieces
50g unsalted Butter
3 tsp golden syrup
3 tbsp double cream

Method

1. Lightly grease two baking sheets with butter and line each with greaseproof paper. Switch the oven on to 200°C/ 400°F/ Gas 6. Stick the butter and 250ml water in a saucepan, bring to a bubble, then remove from the heat. Tip in the flour, sugar and ½ tsp salt, beating at the same time: it will start looking like a massive glob of roux at this point. Keep beating away until the mixture leaves the sides of the pan and goes into a ball.

2. Now beat in the eggs, one at a time, until well blended. Then using two teaspoons, form the mixture into walnut-sized balls and place on the prepared baking sheets. Or pipe them for a pointy top effect. Bake the choux balls for about 45 minutes - check up on them after 30. If they're golden, puffed and crisped, then they're ready. Transfer them to a wire rack, then slice them almost half way through, to allow the steam out. You don't want them chewy. You can store them in a tin for a day or two - but if doing this, pop them back in the oven for a few minutes to make sure they've crisped up and not lost all their moisture.

3. For the sauce, melt the chocolate in a bowl set over a pan of simmering water, then mix in the butter, golden syrup and cream, and remove from the heat. This can be reheated - just put it back over the water pan. Near to when you want to serve, whip the cream into soft peaks, then stuff or pipe a blob into each profiterole. Serve them doused with the chocolate sauce.

28. Chocolate brownies

noreply@blogger.com (OT1) — Fri, 19 Aug 2011 15:34:22 PDT

Ingredients

200g best quality bitter chocolate
125g unsalted Butter, softened
225g vanilla caster sugar
2 Eggs
1 egg yolk
4 tbsp freshly made instant coffee
150g plain flour
1 tsp Baking powder
pinch of Salt
handful of broken walnuts

Method

1. Preheat the oven to 180°C/gas 4.

2. Line the base and sides of a 30 x 22cm roasting pan with foil.

3. Melt the chocolate in a double boiler or in a bowl set over, but not touching , hot water.

4. While the chocolate is melting, cream the butter and sugar until light and fluffy. Add the whole eggs and yolk with the beaters still going.

5. Stir in the chocolate and coffee.

6. Sift the flour with the baking powder and salt. Fold into the mixture together with the walnuts.

7. Spoon the mixture into the prepared tin. Bake for 20-25 minutes or until a skewer inserted into the mixture comes out a bit sticky. The interior should resemble fudgy goo, not a sponge.

8. Leave to cool in the pan, then cut into squares.

29. The ultimate chocolate cake

noreply@blogger.com (OT1) — Fri, 19 Aug 2011 15:34:56 PDT

Ingredients

200g dark chocolate, about 60% cocoa solids
200g Butter, cut in pieces
1 tbsp instant coffee granules
85g self-raising flour
85g plain flour
0.25 tsp Bicarbonate of soda
200g light muscovado sugar
200g golden caster sugar
25g Cocoa powder
3 medium Eggs
75ml Buttermilk
1 handful chocolate curls, or grated chocolate, to decorate

For the ganache:
200g dark chocolate, about 60% cocoa solids, as above
284ml double cream, (pouring type)
2 tbsp golden caster sugar

Method

1. Butter a 20cm round cake tin (7.5cm deep) and line the base. Preheat the oven to 160°C/gas 3. Break the chocolate in pieces into a medium, heavy-based pan. Tip in the butter, then mix the coffee granules into 125ml cold water and pour into the pan. Warm through over a low heat just until everything is melted - don't overheat. Or melt in the microwave on medium about 5 minutes, stirring half way through.

2. While the chocolate is melting, mix the two flours, bicarbonate of soda, sugars and cocoa in a big bowl, mixing with your hands to get rid of any lumps. Beat the eggs in a bowl and stir in the buttermilk.

3. Now pour the melted chocolate mixture and the egg mixture into the flour mixture, stirring just until everything is well blended and you have a smooth, quite runny consistency. Pour this into the tin and bake for 1 hour 25 minutes to 1 hour 30 minutes - if you push a skewer in the centre it should come out clean and the top should feel firm (don't worry if it cracks a bit). Leave to cool in the tin (don't worry if it dips slightly), then turn out onto a wire rack to cool completely.

4. When the cake is cold, cut it horizontally into three. Make the ganache: chop the chocolate into small pieces and tip into a bowl. Pour the cream into a pan, add the sugar, and heat until it is about to boil. Take off the heat and pour it over the chocolate. Stir until the chocolate has melted and the mixture is smooth.

5. Sandwich the layers together with just a little of the ganache. Pour the rest over the cake letting it fall down the sides and smoothing to cover with a palette knife. Decorate with grated chocolate or a pile of chocolate curls. The cake keeps moist and gooey for 3-4 days.

30. Chocolate cola cake

noreply@blogger.com (OT1) — Fri, 19 Aug 2011 15:35:22 PDT

Ingredients

oil, for greasing:
250g self-raising flour
generous pinch of Bicarbonate of soda
3 heaped tbsp unsweetened cocoa powder
300g golden caster sugar
2 Eggs, beaten
1 tsp vanilla extract
250g Butter
175ml cola
250ml Milk

For the frosting:
200g icing sugar
100g Butter
2 tbsp cola
2 tbsp unsweetened cocoa powder

Method

1. Preheat the oven to 180°C/gas 4. Grease a 24cm loose-bottomed cake tin.

2. Sift the flour into a bowl. Mix in the bicarbonate of soda, cocoa powder and sugar.

3. Stir in the eggs and vanilla extract.

4. Put the butter in a saucepan and melt over gentle heat.

5. Add the cola to the butter and stir to mix, making sure mixture does not boil. Stir in the milk and remove from the heat.

6. Quickly whisk the cola mixture into the dry ingredients. Mix gently but thoroughly.

7. Pour the mixture into the prepared tin. Bake for about 40 minutes or until a skewer inserted into the centre comes out clean.

8. Leave to cool in the tin for about 15 minutes.

9. Meanwhile, make the frosting. Sift the icing sugar into a bowl. Put the butter in a saucepan and melt over gentle heat. Stir in the cola and cocoa powder. Bring the mixture to the boil, then pour it over the icing sugar. Beat until smooth.

10. With the cake still in the tin, pour the frosting over it and leave in the tin until completely cool.

Cooks Notes:
Double the frosting ingredients if you like your frosting extra-thick.

31. Chocolate swirl cheesecake

noreply@blogger.com (OT1) — Fri, 19 Aug 2011 15:37:28 PDT

Ingredients

150g dark chocolate, 70% cocoa solids
275g caster sugar
225g digestive biscuits, crushed
150g Butter, melted
2 tbsp Sugar
500g full-fat soft cheese
142ml carton of Soured cream
1 tsp vanilla extract
4 Eggs

Method

1. Preheat the oven to 170°C/gas 3.

2. Melt the chocolate and 125g of sugar in a bain-marie (a bowl suspended over a pan of simmering water). Set aside to cool slightly.

3. Meanwhile make the biscuit base by mixing together the crushed digestives, melted butter and sugar. Press into a 20cm spring-form tin.

4. In a large bowl, beat the cream cheese, remaining caster sugar, soured cream, vanilla extract and eggs until well-mixed.

5. Divide the mixture between 2 bowls. Add the melted chocolate mixture to one portion and mix in thoroughly.

6. Spoon in alternate amounts of the plain cheese mixture and the chocolate one onto the biscuit base. Bake for 50 minutes until firm, Cool before serving.

32 .Raspberry cheesecake

noreply@blogger.com (OT1) — Fri, 19 Aug 2011 15:37:44 PDT

Ingredients

For the base:
175g digestive biscuits
65g unsalted Butter, melted

For the filling:
100ml Milk
2 leaves gelatine, soaked in cold water
125g crème fraîche
125g cream cheese
200g white chocolate, melted
3 egg whites
120g Sugar
125g fresh Raspberries
75g Blueberries

To serve:
icing sugar
raspberry coulis

Method

1. Crush the digestive biscuits and add the melted butter. Press the mixture into a 20cm flan ring to make a base, around 1cm thick.

2. Bring the milk to the boil, then remove from the heat, and add the soaked gelatine leaves.

3. Mix the crème fraîche and the cream cheese together and add half of the warm milk.

4. Add the remaining milk to the melted chocolate and combine with the cream cheese mixture.

5. Whip the egg whites to stiff peaks and gradually add the sugar. Fold into the chocolate mixture, gradually adding half the raspberries and the blueberries. Pour into the tart ring and leave in the fridge for 24 hours.

6. Remove from the ring, cut into thick wedges, decorate with fresh raspberries, dust with icing sugar and serve with raspberry coulis.

33. New york cheesecake

noreply@blogger.com (OT1) — Fri, 19 Aug 2011 15:37:59 PDT

Ingredients

85g Butter
140g digestive biscuits, about 10 biscuits
0.5 tbsp caster sugar
1 tbsp Cocoa powder
60g dark chocolate chips

For the filling:
900g full-fat soft cheese, such as Philadelphia cheese
250g golden caster sugar
3 tbsp plain flour
1.5 tsp vanilla extract
1 lemon, grated zest
1.5 tsp lemon juice
3 large Eggs
1 egg yolk
284ml Soured cream

For the soured cream topping:
142ml Soured cream, (or fresh cream sharpened with lemon juice)
1 tbsp caster sugar
2 tsp lemon juice

Method

1. Melt the butter in a medium pan. Remove the pan from the heat and stir in the biscuit crumbs, sugar, cocoa powder and chocolate chips.

2. Pre-heat the oven to 240C/gas 9. Line the base of a 23cm spring form cake tin with non-stick parchment and brush the sides of the tin with melted butter.

3. Press the biscuit crumb mixture onto the cake tin base - don't press it down too firmly though. Leave to one side while you make the filling.

4. Using an electric whisk, beat the cream cheese until soft. Gradually add the sugar, followed by the flour, vanilla, and lemon zest and juice. Add the eggs and extra yolk, a little at a time.

5. Stir in the soured cream and pour the cheesecake mixture into the prepared cake tin - over the biscuit crumbs. Tap the tin on the counter - this removes any air bubbles and ensures an even rise. Set the tin on a baking tray.

6. Bake in a hot oven for 10 minutes, then reduce the temperature to 90C/gas 1/4 and continue cooking for 25 minutes. By this time, the cheesecake should be golden and lightly set. Turn off the oven and leave the cheesecake to cool down slowly for 40 minutes. This prevents any cracking occurring on the surface. Remove from the oven and leave to cool completely.

7. For the topping, mix the soured cream with the sugar and lemon juice, and spread over the cake.

8. Chill the cheesecake, preferably overnight. To serve, run a round-bladed knife around the cake tin edges and unlock the sides of the cake tin. Slide the cheesecake onto a serving plate and cut into generous-sized portions. This dessert goes really well with heaps of fresh blueberries.

34. Carrot cake

noreply@blogger.com (OT1) — Fri, 19 Aug 2011 15:38:25 PDT

Ingredients

150g plain flour
1 tsp Bicarbonate of soda
1 tsp Baking powder
1 tsp cinnamon powder
150g caster sugar
250g grated Carrots
100g shelled walnuts, finely chopped
150ml corn oil
2 Eggs, beaten
1 tsp vanilla essence

For the frosting
50g Butter, room temperature
75g full-fat cream cheese
1/2 tsp vanilla essence
100g icing sugar
1 tbsp Walnuts, chopped

Method

1. Preheat the oven to 180C/gas 4. Grease and line an 18cm diameter round cake tin.

2. Sieve the flour, bicarbonate of soda, baking powder and cinnamon powder into a mixing bowl. Stir in the caster sugar, carrots and walnuts.

3. Pour in the corn oil, and add the eggs and vanilla essence. Stir to mix, and then beat for one minute until everything is combined.

4. Pour the cake batter into the prepared tin and bake in the centre of an oven for about 20-25 minutes, or until risen and firm to the touch. Remove the cake from the oven and leave on one side for 5 minutes before turning out onto a rack. Leave to cool completely.

5. For the frosting, beat the butter until smooth, and add the cream cheese and vanilla essence. Gradually stir in the icing sugar.

6. Spread the frosting over the cake and scatter with chopped walnuts. Cut into generous wedges and serve.

35. Double ginger cake

noreply@blogger.com (OT1) — Fri, 19 Aug 2011 15:43:25 PDT

Ingredients

250g self-raising flour
2 tsp ground ginger
1/2 tsp ground cinnamon
1 tsp Bicarbonate of soda
pinch fine salt
200g golden syrup
2 tbsp syrup from the jar of stem Ginger
125g Butter
3 lumps stem ginger in syrup, about 55g
2 tbsp sultanas, heaped
125g dark muscovado sugar
2 large Eggs
240ml Milk

Method

1. You will need a square cake tin measuring approximately 20-22cm, lined on the bottom with baking parchment or greaseproof paper.

2. Preheat the oven to 180C/gas 4. Sift the flour with the ground ginger, cinnamon, bicarbonate of soda and salt.

3. Put the golden and ginger syrups and the butter into a small saucepan and warm over a low heat. Dice the stem ginger finely, then add it to the pan with the sultanas and sugar. Let the mixture bubble gently for a minute, giving it the occasional stir to stop the fruit sticking on the bottom.

4. Break the eggs into a bowl, pour in the milk and beat gently to break up the egg and mix it into the milk.

5. Remove the butter and sugar mixture from the heat and pour into the flour, stirring smoothly and firmly with a large metal spoon. Mix in the milk and eggs. The mixture should be sloppy, with no trace of flour.

6. Scoop the mixture into the lined cake tin and bake for 35-40 minutes, until a skewer inserted in the centre of the cake comes out clean. Unless you are serving it warm, leave the cake in its tin to cool, then tip it out on to a sheet of greaseproof paper. Wrap it up in foil and, if you can, leave it to mature for a day or two before eating.

36. Lemon drizzle cake

noreply@blogger.com (OT1) — Fri, 19 Aug 2011 15:38:49 PDT

Ingredients

For the cake:
225g Butter, softened
225g caster sugar
275g self-raising flour
2 tsp Baking powder
4 Eggs
4 tbsp Milk
2 Lemons, grated zest only

For the crunchy topping:
175g granulated sugar
2 Lemons, juice only

Method

1. Cut a rectangle of non-stick baking parchment to fit the base and sides of a 30 x 23 x 4 cm roasting tin. Grease the tin and line with the paper, pushing it neatly into the corners of the tin. Preheat the oven to 160C/gas 2.

2. Measure all the ingredients for the tray bake into a large bowl and beat well for about 2 minutes, until well blended.

3. Turn the mixture into the prepared tin, scraping the sides of the bowl with a plastic spatula to remove all of the mixture. Level the top gently with the back of the spatula.

4. Bake in the middle of the oven for about 35-40 minutes, or until the cake springs back when lightly pressed and is beginning to shrink away from the sides of the tin.

5. Leave the cake to cool in the tin for a few minutes then lift it out of the tin while still in its lining paper. Carefully remove the paper and put the tray bake onto a wire rack placed over a tray.

6. To make the crunchy topping, mix the lemon juice and granulated sugar in a small bowl to give a runny consistency. Spoon this mixture evenly over the tray bake whilst it is still just warm. Cut into squares when cold and store in an airtight tin.

37. Victoria sponge cake

noreply@blogger.com (OT1) — Fri, 19 Aug 2011 15:39:02 PDT

Ingredients

Sponge
175g unsalted Butter
175g caster sugar
3 Eggs, beaten
175g self-raising flour

Filling
3 tbsp strawberry jam
500ml double cream

Method

1. Set the oven to 180C/gas 4. Lightly butter two sandwich tins, each with a diameter of 20cm.

2. Cream together the butter and sugar together until light and fluffy, and then slowly add the beaten egg.

3. Fold in the sifted flour and spoon the mixture into the prepared cake tins.

4. Bake for 20 minutes. Leave to cool and then remove from the tins.

5. Whip the cream until thick and use it to fill the sponge with the jam.

6. Dust liberally with icing sugar to serve.

38. Reindeer loin with chestnut, cranberry and sprout stir-fr

noreply@blogger.com (OT1) — Fri, 19 Aug 2011 15:39:24 PDT

Ingredients

10 Black peppercorns, crushed
5 Juniper berries, crushed
1 x 800g reindeer loin, trimmed
1 tbsp Olive oil
2 tsp unsalted Butter
115ml Madeira
1 shallot, finely chopped
1 garlic clove, crushed
200ml veal stock
1 tsp lemon juice
sea-salt and freshly ground black pepper

For the stir fry:
800g Brussels sprouts, finely shredded
4 Spring onions, trimmed, shredded
150g peeled Chestnuts, roughly chopped
50g dried Cranberries
1 garlic clove, chopped
1 tbsp Olive oil
2 tsp Honey
1 tsp lemon juice

Method

1. Preheat the oven to 180C/gas 4. Mix the crushed pepper and juniper together and rub into the reindeer meat.

2. Heat the oil and butter in a frying pan and fry the reindeer on all sides then transfer to a roasting tray. Roast for 15 minutes. Remove from the oven, and leave to rest in a warm place.

3. In the same pan as the meat was seared, add the Madeira, shallot and garlic. Boil for 5 minutes, or until reduced and syrupy.

4. Add the veal stock and any juices that may have drained from the resting meat. Cook for a further 5-10 minutes, until reduced by one third. Strain through a sieve into a clean pan. Adjust seasoning with the salt, pepper and lemon juice.

5. Meanwhile, heat the oil for the stir-fry in a large saucepan or wok. Add the sprouts, stirring all the time. Cook for 1 minute.

6. Stir in the garlic and spring onions. Cook for a further minute.

7. Add the chestnuts and cranberries. Add the honey, and season with the lemon juice, salt and pepper.

8. Slice the reindeer and serve straight away with the sprout stir fry.

39. Crisp pork and curried noodle stir fry

noreply@blogger.com (OT1) — Sat, 20 Aug 2011 00:35:20 PDT

Ingredients

For the pork:
1 x 1kg pork shoulder
500ml water

For the noodles:
1 carrot, sliced on the diagonal
100g sugar snap peas
100g baby sweetcorn
1 tbsp Olive oil
1 small onion, or large shallot, sliced
2 garlic cloves, crushed
1 red chilli, seeds removed, chopped
1/2 green pepper
1/2 red pepper
1/2 yellow pepper
4 Spring onions, trimmed
1 tsp Sesame oil
1 tbsp Honey
200g egg noodles, cooked
1 tsp curry powder
1 tsp Soy sauce
squeeze lime juice
1 tsp toasted Sesame seeds
1 small sprig Coriander, chopped

Method

1. Preheat the oven to 150C/gas 1. Place the pork shoulder in a deep roasting tin and pour over the water. Cover tightly and seal with foil.
Cook for about 3 hours, or until tender. Top-up with more water if the meat begins to dry out. Leave to cool before removing the skin and shredding the meat into a bowl.

2. While the pork is cooking, blanch the carrots, sugar snap peas and corn in boiling water - cook for 2 minutes before draining. Leave on one side.

3. Heat the olive oil in a non-stick wok set over a high heat. Tip in the pork and fry until it begins to crisp-up.

4. Add the onions, garlic and chilli, and stir fry for a further 1 minute.

5. Add the blanched vegetables, peppers and spring onions, followed by the honey and sesame oil. Continue frying until the honey begins to caramelise.

6. Add the cooked noodles along with the curry powder. Mix well and season with soy sauce and lime juice. Serve scattered with toasted sesame seeds and chopped coriander.

40. Chicken and almond stir fry

noreply@blogger.com (OT1) — Sat, 20 Aug 2011 00:34:33 PDT

Ingredients

3 x 125g skinless chicken breasts, without bones
2 tsp cornflour
2 egg whites
1 tbsp Soy sauce
1 tsp ground black pepper
3 tbsp groundnut oil
3 garlic cloves, crushed
1 x 5 cm fresh root ginger, peeled, finely chopped or grated
2 tbsp oyster sauce
3 tbsp dry sherry
1 tsp demerara sugar, or light brown sugar
2 Carrots, cut into thin strips
6 Spring onions, shredded
250g bean sprouts
2 tbsp shredded almonds

Method

1. Thinly slice the chicken breasts.

2. Combine the cornflour, egg whites, soy sauce and pepper. Stir until smooth before mixing with the chicken strips.

3. Heat a wok or large frying pan, and add the oil, garlic and ginger. Stir-fry for 20-30 seconds, until you catch a whiff of toasted ginger and garlic.

4. Add the chicken to the pan and stir-fry for a further 3 minutes.

5. Stir in the oyster sauce, sherry and sugar, and fry for 2 minutes.
Add the carrots and spring onions and cook briskly for another 2 minutes.

6. Scatter over the bean sprouts, reheat and adjust the seasoning. Sprinkle with almond slivers and serve straight away.

41. Chilli beef and pepper stir fry

noreply@blogger.com (OT1) — Fri, 19 Aug 2011 15:40:20 PDT

Ingredients

200g Beef fillet, sliced
1 tbsp cornflour
2 tbsp groundnut oil
2 garlic cloves, sliced
1 tbsp freshly grated Ginger
1 medium red chilli, seeds removed, finely chopped
1 red pepper, cut into chunks
1 tsp dark Soy sauce
1 tbsp light Soy sauce
1/2 tsp Sesame oil
1 tbsp hot vegetable stock

Method

1. Toss the beef slices in the corn flour and set aside.

2. Heat a wok over high heat and add the groundnut oil until it's smoking then add the garlic, ginger and red chili and stir quickly for a few seconds so they do not burn, add the beef slices and stir fry until browned.

3. Add the red pepper and a little freshly ground black pepper and stir fry until slightly softened. Finally pour in both soy sauces, the sesame oil and vegetable stock and heat until bubbling, if the sauce needs thickening then mix some cornflour with a little cold water and stir in to the sauce.

Cook's Notes:

Prepare all the ingredients first because once the cooking has started on the wok, you won't have time.

Do not cook with sesame oil - it burns very easily and should only be used for seasoning.

Heat the oil until smoking, then add the herbs - fresh garlic, ginger - and stir very quickly so that they don't burn.

Usual rules for adding to the wok are: herbs first, then protein (prawns, beef, chicken etc), finally the vegetables, seasoning and then lastly cooked noodles or cooked rice, delicate herbs (coriander and spring onion last).

If making a saucy stir fry, after adding the vegetables, add some stock and then finally thicken with cornflour and water mixture when the stock has come to the boil, seasoned with delicate herbs like coriander or spring onion.

For the perfectionist stir fry, heat the oil, add the garlic etc, cook the protein then scoop out onto a plate. Return to the wok, some oil, then cook the vegetables and then finally return the meat to the dish and then season together.

The best wok I now use is non stick carbon steel with one handle (allows you to pick it up in one hand and then the other is free to manoeuvre the food) - you can get the cast iron woks and then season yourself but when washing do not use a metal scourer or you will take the seasoning off. Just wash with warm water and use a soft sponge.

To season, use some tongs, add oil in the wok and then hold some paper towels using the tongs and then "burn the paper" and rub this over the wok to blacken it.

Woks are great for all steaming, deep frying, shallow frying and braising.

42. Clams in sherry sauce

noreply@blogger.com (OT1) — Fri, 19 Aug 2011 15:40:35 PDT

Ingredients

1kg fresh clams
4 tbsp Olive oil
3 garlic cloves, finely sliced lengthways
1 onion, finely chopped
1 small dried chilli, de-seeded and finely chopped
1-2 Bay leaves
250ml Manzanilla sherry
1/2 tsp ground paprika
Parsley, chopped, for sprinkling
4 lemon wedges.

Method

1. Soak the clams in cold water for an hour to help remove any sand or grit inside them.

2. Heat the olive oil in a medium-sized, heavy-based saucepan until hot but not smoking hot.

3. Add the garlic and onion and reduce the heat. Fry, stirring, for 2-3 minutes.

4. Add the chilli and bay leaves and fry, stirring now and then, for a further 2-3 minutes, until the onion has softened.

5. Drain the soaking clams and add to the saucepan. Increase the heat to high and pour in the sherry.

6. Cover the pot and cook, covered, for 2-3 minutes, shaking the pot once or twice.

7. Uncover the saucepan, check that the clams have opened and, using a slotted spoon, remove the clams from the pot. Place the clams in a warm serving bowl, cover and set aside.

8. Meanwhile, briskly cook the sherry in the saucepan until reduced by a third. Stir in the paprika.

9. Pour the sherry sauce over the clams, sprinkle with parsley and serve at once with lemon wedges.

43. Artichokes with jamon serrano

noreply@blogger.com (OT1) — Fri, 19 Aug 2011 15:40:52 PDT

Ingredients

6 Globe artichokes
salt and fresh ground black pepper
1 tbsp Olive oil
4 garlic cloves, finely sliced
200g jamon Serrano, diced
50ml Manzanilla sherry

Method

1. Prepare the artichokes by chopping off the stalks close to the leaves and cutting away the tough outer leaves and trimming off the tips of the remaining leaves. Place the trimmed artichokes in water acidulated with vinegar or lemon juice to prevent them discolouring.

2. Bring a large saucepan of salted acidulated water to the boil. Add the trimmed artichokes and cook until tender, around 30 minutes.

3. Drain the artichokes, quarter and scrape out the prickly choke inside.

4. Heat the olive oil in a medium, heavy-based frying pan. Add the garlic and jamon Serrano and fry, stirring, for 1-2 minutes.

5. Add the artichoke quarters and fry, stirring now and then, for 5 minutes.

6. Pour in the sherry and cook briskly for 5 minutes. Season with salt and freshly ground pepper and serve at once.

44. Prawns in garlic sauce

noreply@blogger.com (OT1) — Fri, 19 Aug 2011 15:43:39 PDT

Ingredients

4-5 tbsp Olive oil
6 garlic cloves, roughly chopped
half a dried red chilli
1kg cooked peeled prawns
Salt

Method

1. Pour the olive oil into a heatproof earthenware ramekin. Heat the ramekin on a hob until hot.

2. Add the garlic and chilli and cook, stirring often, until the garlic is fragrant. Take care not to let the garlic burn,

3. Add the prawns, mixing in well, and season with salt.

4. Cover the ramekin, cook for half a minute then remove from the heat.

5. Serve at once.

45. Venison stew

noreply@blogger.com (OT1) — Fri, 19 Aug 2011 15:41:11 PDT

Ingredients

1 leek, thinly sliced
1 onion, finely chopped
2 Carrots, thinly sliced
small handful Rosemary
small handful Thyme
2 Bay leaves
1 tbsp Coriander seeds
1 bottle Red wine
100ml sherry vinegar
400g Venison, cut into bite-sized cubes
6 tbsp Olive oil
100g dark chocolate

Method

1. Place the venison in a large non-reactive bowl. Mix together the leeks, carrots, onion, rosemary, thyme, bay leaves, coriander seeds, red wine and sherry vinegar.

2. Pour over the venison and leave to marinade for 12 hours in the fridge.

3. Remove the meat and vegetables separately from the marinade using a slotted spoon and reserve the marinade. Heat 3 tablespoons of the olive oil in a frying pan over a medium heat and fry the venison for 3-4 minutes, until nicely browned all over.

4. Heat the remaining olive oil in a separate pan and fry the vegetables lightly for 3-4 minutes. Add the meat to the vegetables.

5. Stir in the marinade and bring to the boil. Turn down the heat and stir in the grated chocolate. Season to taste with salt and freshly ground black pepper and cook over a low heat for 3 hours. Serve immediately.

46. Turkey mole

noreply@blogger.com (OT1) — Fri, 19 Aug 2011 15:43:56 PDT

Ingredients

For the sauce:
1 guajillo chilli
1 ancho chilli
300ml hot water
115g Sesame seeds
50g whole almonds, blanched
50g shelled peanuts, unsalted
1 small onion
2 garlic cloves
25g lard, or 2 tbsp vegetable oil
50g canned Tomatoes
1 ripe plantain
50g raisins
75g ready to eat prunes
1 tsp dried oregano
0.25 tsp ground cloves
0.25 crushed allspice berries
1 tsp ground cinnamon
50g dark Mexican chocolate, approximate quantity
200ml chicken stock

For the turkey:
4 x 200g turkey breasts, boneless
25g lard, or 2 tbsp vegetable oil
oregano leaves, to garnish
warm flour tortillas, or steamed rice.

Method

1. Put the whole chillies into a heatproof bowl and pour over 300ml hot water. Leave on one side to soak for 20 minutes. Reserve the soaking water and roughly chop the softened chillies.

2. Toast the sesame seeds in a hot pan until golden - stirring all the time, taking care not to let them catch on the bottom of the pan. Set aside 3 tablespoons of toasted seeds for garnish and tip the rest into a mixing bowl. Toast the almonds and peanuts in the same way and add them to the same bowl. Leave on one side.

3. Finely chop the onion and garlic. Heat the lard or vegetable oil in a large saucepan and fry the onions and garlic for 2-3 minutes. Add the chopped chillies and tomatoes, and simmer for 10 minutes.

4. Peel the plantain, slice into thin diagonal slices, and add to the onion mixture in the pan. Tip in the raisins, prunes, dried oregano, spices and chocolate. Stir in the soaking water from the chillies.

5. Add the sesame seeds, almonds and peanuts and continue cooking for 20 minutes, stirring frequently. Remove the pan from the heat and leave to cool slightly.

6. Blend the sauce in a food processor or liquidiser until smooth. The sauce should be thickish - but if it's too thick, add a splash of chicken stock.

7. Heat the lard or oil in a casserole pan. Add the turkey breasts and brown over a moderate heat - this should take 3-4 minutes. Pour the sauce over the breasts and cover tightly with a lid.

8. Simmer for 20-25 minutes - until the turkey is tender and the sauce thickened. Add more chicken stock to let the consistency down if it looks a tad thick.

9. Sprinkle with the reserved sesame seeds and scatter over fresh oregano leaves. Serve with steamed rice and warm tortillas.

47. Sausage and bean stew

noreply@blogger.com (OT1) — Fri, 19 Aug 2011 15:41:46 PDT

Ingredients

1 rosemary sprig
10-12 fresh bay leaves
1 small bunch sage
1 celery stalk
125g dried borlotti beans, soaked overnight
5 garlic clove, 2 left whole, 3 finely chopped
450g Italian pork sausage
2-3 tbsp Olive oil
50ml White wine
200g tin tinned chopped tomatoes

Method

1. Make a bouquet garni with the rosemary, one of the bay leaves and half the sage - wrap them round the celery stalk and tie with string.

2. Drain the beans and put in a saucepan with the two whole garlic cloves and the bouquet garni. Cover with water and bring to the boil. Boil rapidly for 15 minutes, then reduce the heat to a brisk simmer and cook for another 30-45 minutes until the beans are 'al dente'. Remove from the heat and leave in the pan.

3. Cut the central stalks from the remaining bay leaves. Take a sausage and wrap it around a bay leaf, securing it with a wooden cocktail stick. Repeat this with the rest of the sausages, leaving a couple of leaves aside to add separately to the pan.

4. Pierce the sausage skins to allow the fat to be released into the pan.

5. Heat the olive oil in a large high-sided frying panover medium heat. Add the sausages and gently fry, turning them frequently so that they brown evenly and cook all the way through.

6. Remove the sausages from the pan. Set aside and keep warm.

7. Chop the remaining sage. Add this and the chopped garlic to the pan in which you fried the sausages.

8. Raise the heat and add the white wine. Cook briefly, stirring, to allow the alcohol to evaporate.

9. Put the sausages back in the pan, along with the tomato and the reserved bay leaves.

10. Drain the beans, reserving the cooking liquid. Add them to the pan with enough liquid to moisten. Cover and bring to the boil, then reduce the heat to a simmer and cook for 15-20 minutes.

11. Season with salt and pepper before serving.

48. Red lamb or beef stew

noreply@blogger.com (OT1) — Fri, 19 Aug 2011 15:44:17 PDT

Ingredients

2 x 2.5 cm ginger root, peeled and coarsely chopped
8 garlic cloves, peeled
4 tbsp water, plus 300-450ml
10 tbsp vegetable oil
900g boned shoulder or leg of lamb, or stewing beef (chuck) cut into 2.5cm cubes
10 cardamom pods
2 Bay leaves
6 Cloves
10 peppercorns
2.5 cm cinnamon stick
200g Onions, peeled and finely chopped
1 tsp ground coriander
2 tsp ground cumin
4 tsp bright red Paprika, mixed with 0.25-1 tsp cayenne pepper
1.25 tsp Salt
6 tbsp natural yogurt
0.25 tsp Garam masala
freshly ground black pepper

Method

1. Put the ginger, garlic and 4 tbsp water into the container of an electric blender. Blend well until you have a smooth paste.

2. Heat the oil in a wide heavy pan over a medium-high heat. Brown the meat cubes in several batches and set to one side. Put the cardamom pods, bay leaves, cloves, peppercorns, and cinnamon into the same hot oil. Stir once and wait until the cloves swell and the bay leaves begin to take on colour. This just takes a few seconds. Now put in the onions. Stir and fry for about 5 minutes or until the onion turn a medium-brown colour. Put in the ginger-garlic paste and fry for 30 seconds. Then add the coriander, cumin, paprika-cayenne and salt. Stir and fry for another 30 seconds. Add the fried meat cubes and juices, Stir for 30 seconds. Now put in 1 tbsp of the yogurt. Stir and fry for about 30 seconds or until the yogurt is well blended. Add the remaining yogurt, a tablespoon at a time as before. Stir and fry for 3-4 minutes.

3. Now add 300ml water if you are cooking lamb and 450ml if you are cooking beef. Bring the contents of the pan to a boil, scraping in all browned spices on the sides and bottom of the pan. Cover, turn heat to low and simmer for about an hour for the lamb and 2 hours for beef, or until the meat is tender. (It could be baked, covered, in a pre-heated 180C/gas 4 oven for the same length of time or until tender.) Every 10 minutes or so, give the meat a good stir. When the meat is tender, take off the lid, turn the heat up to medium and boil away some of the liquid. You should end up with tender meat in a think, reddish-brown sauce. Spoon off the fat. Sprinkle garam masala and black pepper over the meat before you serve and mix them in.

49. Lamb and red pepper stew

noreply@blogger.com (OT1) — Fri, 19 Aug 2011 15:44:31 PDT

Ingredients

5 tbsp Olive oil
2 Onions, finely chopped
2 garlic cloves, finely chopped
700g boneless lamb, trimmed of fat, cut in 7cm chunks
3 tbsp Flour
300ml Red wine
300ml chicken stock
1 red pepper, deseeded and cut into 3cm squares
1 yellow pepper, deseeded and cut into 3cm squares
salt and fresh ground black pepper

Method

1. Heat 2 tablespoons of the olive oil in a large high-sided frying pan over medium heat. Add about three quarters of the onion and all of the garlic. Gently fry for about 5 minutes until soft.

2. Meanwhile, lightly dust the lamb with flour. Heat a little more olive oil in another pan over high heat. Add the lamb chunks in batches and cook, turning, until evenly browned. Season with salt and pepper and set aside.

3. Using the pan in which you ve just cooked the lamb, turn up the heat, add one third of the wine, stirring and scraping the meat residue from the bottom of the pan. Allow to reduce for a minute or two.

4. Stir the lamb and the reduced wine into the onions. Cook over medium heat for 20 minutes.

5. Add the remaining wine to the lamb pan and allow the alcohol to evaporate. Then add the chicken stock and bring to a simmer.

6. Cover the pan and gently braise the lamb over very low heat for 1 hour 30 minutes, stirring every 30 minutes or so.

7. When the lamb has been cooking for about an hour, heat a little more oil in a pan over medium heat. Add the peppers and the remaining onion. Cover and cook over low heat for 15-20 minutes until soft.

8. Check the lamb seasoning before serving.

9. Place the peppers on individual serving plates and spoon the lamb on top. Finish with the cooking sauce and a touch of olive oil.

50. Irish stew

noreply@blogger.com (OT1) — Fri, 19 Aug 2011 15:44:50 PDT

Ingredients

2kg mutton, for stewing or lamb (or use chops)
1 block dripping, lard or butter as necessary
3 Onions, peeled and thickly sliced
500g Carrots, cut into thick chunks
500g Turnips, peeled and cut into chunks
2 Bay leaves
2 tsp Worcestershire sauce, (or to taste)
1 litre stock, (or water) to cover
1 pinch salt and fresh ground black pepper
900g Potatoes, peeled and thickly sliced
1 sprig Parsley, chopped, to serve:

Method

1. Trim the fat off the meat and reserve.

2. Cut the meat up into large cubes or chops. In a thick-bottomed pan or casserole, render down the fat over a low heat. Discard the solid bits and add extra dripping, lard or butter if necessary. Brown the meat in the fat, and then remove it from the pan. Brown the onions in the same pan.

3. Drain off the excess fat. Return the meat to the pan with the carrots, turnips, bay leaves, Worcestershire sauce, salt, pepper and enough stock or water to cover. Lay the potatoes on top. Simmer for 2-3 hours until the meat is tender and potatoes are soft and melting. Skim off the fat, remove any very large bones and serve scattered with parsley.

51. Fabada white bean stew

noreply@blogger.com (OT1) — Sat, 20 Aug 2011 00:35:00 PDT

Ingredients

500g white kidney beans, soaked overnight in a large saucepan covered with water
1 morcilla, (Spanish blood sausage)
1 chorizo sausage
1 salchica sausage
1 jamon bone
100g pork belly, optional
Salt
100ml cold water
1 tbsp Olive oil
1 tsp Paprika
1 bay leaf
1 garlic clove, crushed
1 small onion, chopped

Method

1. Once the beans have soaked overnight place the saucepan with the beans and the soaking water on a hob.

2. Add the morcilla, chorizo, salchica, jamon bone, tocino and salt.

3. Bring to the boil. Pour in the cold water and simmer gently for 45 minutes to 1 hour until the beans are tender.

4. Heat the olive oil in a small frying pan. Add the paprika, bay leaf, garlic and onion and fry, stirring often, until fragrant. Add the onion mixture to the white bean stew. Serve.

52. Daube of breast of lamb

noreply@blogger.com (OT1) — Fri, 19 Aug 2011 15:54:24 PDT

Ingredients

5 rashers oak-smoked bacon, snipped into 1cm pieces
5 large carrots, cut in 1cm cubes
4 celery sticks, chopped
2 Onions, chopped
6 garlic cloves, peeled and left whole
1-2 tbsp Olive oil
two 1.5kg whole breasts of lamb on the bone
rosemary, bay and parsley sprigs, tied together with string
750ml good Red wine
800g tinned chopped tomatoes
salt and fresh ground black pepper
buttered mashed potato, to serve:

Method

1. Preheat the oven to 150°C/gas 2.

2. Put the bacon pieces in a large heavy-based casserole over medium-low heat. Heat gently until the fat begins to run. Throw in the carrots, celery, onions and garlic. Sprinkle with a tablespoon or two of olive oil and cook for about 5 minutes until the vegetables begin to soften.

3. Tuck the breasts into the casserole, side by side, with the herbs pushed under the flap of one of them. Season with salt and pepper.

4. Pour the wine into a saucepan and heat to boiling point. Set light to it, and watch carefully until the flames die down. Pour it over the meat.

5. Now add the tomatoes, sinking them into the wine as you go.

6. Bring to the boil. Put a layer of greaseproof paper over the top of the pot, cover tightly with a lid, then put in the oven and leave to cook for 3 hours.

7. Using a bulb baster, syphon off as much of the tomato-coloured liquid fat as far as you can - it could be as much as 300ml.

8. Cut the meat into large chunks and transfer to a warmed serving platter. Scoop out the vegetables and the bacon with the juices, and anoint the meat with them.

9. Serve with buttery mashed potatoes.

53. Tuscan bread salad

noreply@blogger.com (OT1) — Fri, 19 Aug 2011 15:47:08 PDT

Ingredients

1 ciabatta loaf
1 red onion, finely sliced
half a Cucumber, chopped
500g ripe tomatoes, chopped
1 bunch of fresh basil, shredded
8 tbsp Olive oil
2-3 tbsp white wine vinegar
salt and fresh ground black pepper

Method

1. Slice the ciabatta into 2cm cubes. Place in a large salad bowl.

2. Add the red onion, cucumber, tomatoes and basil.

3. Whisk together the olive oil and wine vinegar. Season with salt and freshly ground pepper.

4. Toss the dressing with the bread salad.

5. Cover and chill for 2-3 hours before serving.

54. Roast vegetable and feta salad

noreply@blogger.com (OT1) — Fri, 19 Aug 2011 15:47:23 PDT

Ingredients

3 red onions, quartered and sliced
4 plum tomatoes
4-6 garlic clove, peeled and left whole
1 aubergine, thickly sliced
extra virgin olive oil
2 tsp finely chopped rosemary leaves
2 tsp chopped thyme
400g canned chick peas, drained and rinsed
4 handfuls baby spinach leaves
1 tbsp Balsamic vinegar
175g Feta cheese, crumbled
freshly ground salt and black pepper

Method

1. Preheat the oven to 220°C/gas 7.

2. Arrange the onions, tomatoes, garlic and aubergine in a single layer in a large shallow roasting pan. Drizzle generously with olive oil. Sprinkle with the rosemary and thyme. Season to taste with salt and pepper.

3. Roast the vegetables for 30-40 minutes, turning occasionally, until the onions are browned and sticky round the edges. Remove from the oven and allow to cool a little.

4. Scatter the chick-peas and spinach over a large serving plate. Season to taste.

5. Arrange the roasted vegetables on top. Sprinkle with the balsamic vinegar and feta cheese. Drizzle with olive oil.

6. Serve warm or at room temperature.

55. King prawn salad

noreply@blogger.com (OT1) — Fri, 19 Aug 2011 15:47:41 PDT

Ingredients

500g raw king prawns
3 large, ripe, firm Tomatoes, diced
1 green pepper, de-seeded and diced
1 small onion, diced
1 tbsp Cumin seeds
4 tbsp Olive oil
3 tbsp red wine vinegar
salt and fresh ground black pepper

Method

1. Bring a large saucepan of water to the boil. Add the king prawns and cook until they turn pink and curl up.

2. Drain the king prawns, plunge at once into a large bowl of iced water and set aside to cool. Peel the cooled prawns.

3. Toss together the peeled prawns, tomato, green pepper and onion.

4. Dry-fry the cumin seeds in a small, heavy-based frying pan stirring often until slightly browned.

5. Sprinkle the dry-fried cumin seeds over the king prawn salad.

6. Mix together the olive oil and red wine vinegar. Season with salt and freshly ground pepper.

7. Toss the prawn salad with the olive oil dressing. Serve.

56. Chickpea salad

noreply@blogger.com (OT1) — Fri, 19 Aug 2011 15:48:00 PDT

Ingredients

500g Chickpeas, soaked overnight
salt and fresh ground black pepper
2 garlic cloves, 1 peeled and left whole, one peeled and finely chopped
Half a red onion, finely chopped
1 Cucumber, finely diced
1 green chilli, finely chopped
2-3 tbsp red wine vinegar
6 tbsp Parsley, finely chopped
6 tbsp Mint, finely chopped
6 tbsp Coriander, finely chopped

Method

1. Drain the soaked chickpeas. Place the chick peas and the whole garlic clove in a large saucepan.

2. Cover generously with water and bring to the boil. Cook briskly uncovered for 1 and a half hours to 2 hours until the chick peas are tender. Season with salt towards the end of the cooking period. Drain the cooked chick peas.

3. Toss the cooked chick peas with the remaining garlic, onion, cucumber, chilli, wine vinegar, parsley, mint and coriander.

4. Season with salt and freshly ground pepper. Serve.

57. Potato salad

noreply@blogger.com (OT1) — Fri, 19 Aug 2011 15:48:20 PDT

Ingredients

250g small new potatoes
75g green beans
4 salad onions, diagonally sliced
100g black olives, pitted
50g thinly sliced salami, cut into quarters

For the salad:
3 tbsp Olive oil
1 tbsp white wine vinegar
1 tbsp Mint, chopped
2 tsp grain mustard
salt and pepper

Method

1. Cook the potatoes in a pan of boiling salted water for 15 minutes, then add the beans and cook for a further 3 minutes until tender but still crisp. Cool under running cold water, then drain and leave to cool.

2. Cut the potatoes into chunks and toss gently in a serving bowl with the salad onions, olives and salami.

3. Make the dressing; mix together the oil, vinegar, mint and mustard; season to taste. Pour over the potato salad and lightly toss together. Divide between two serving plates and serve.

58. Mozzarella and beetroot salad

noreply@blogger.com (OT1) — Fri, 19 Aug 2011 15:48:33 PDT

Ingredients

4 unpeeled beetroot, leaves trimmed
6 tsp red wine vinegar
6 tbsp extra virgin olive oil, plus extra for drizzling
handful of mizuna or rocket
4 pieces buffalo mozzarella
salt and fresh ground black pepper

Method

1. Put the beetroot in a saucepan and cover with water. Bring to the boil, then simmer for 40-50 minutes until tender. Remove from the heat and leave to cool in the liquid.

2. When the beetroot are cold, remove from the liquid with a perforated spoon. Reserve the liquid.

3. Peel the beetroot and reserve the skin. Slice the flesh thinly and put in a bowl. Sprinkle with 2 teaspoons of the red wine vinegar and 2 tablespoons of the olive oil. Season with salt and pepper and leave to marinate.

4. Make the dressing by putting the beetroot peelings in a food processor along with 2 or 3 tablespoons of the beetroot cooking water, 2 teaspoons of vinegar and 2 tablespoons of olive oil. Process to a smooth purée, then scrape the mixture into a bowl. Whisk in the remaining 2 teaspoons of vinegar, the remaining 2 tablespoons of oil, salt and pepper. Leave to stand.

5. Put the salad leaves in a bowl and toss with just enough vinaigrette to coat.

6. Arrange the leaves and the beetroot slices around the edge of a serving plate, alternating the leaves and the beetroot. Place the mozzarella in the centre. Drizzle the mozzarella with olive oil.

7. Sprinkle with several grindings of black pepper, spoon over the beetroot dressing and serve.

59. French roast vegetable salad

noreply@blogger.com (OT1) — Fri, 19 Aug 2011 15:48:54 PDT

Ingredients

2 red peppers
2 courgettes
2 bulbs Florence fennel
2 Aubergines
2 red onions
2 whole heads Garlic, cloves separated
3 Lemons, thickly sliced
8 tbsp Olive oil
200g green beans, lightly cooked
large bunch Basil
2 tbsp lemon juice
salt and fresh ground black pepper

Method

1. Set the oven to 200°C/ gas 6. Chop up the peppers, courgette, onions, and aubergines into evenly sized pieces and place them into a large roasting pan. Scatter the garlic cloves and lemon slices evenly over the vegetables and drizzle with a little olive oil.

2. Season with salt and freshly ground black pepper and roast them for 30 minutes or so, until softened and caramelised.

3. Remove the cooked vegetables from the oven, take out the garlic and set aside, then transfer the remaining vegetables to a large serving bowl or platter. Allow the salad to cool a little and then stir in the cooked beans and the basil.

4. To make the dressing, squeeze the softened garlic pulp into a mortar, discarding the skins. Add a little sea salt and pound with a pestle until the mixture forms a paste.

5. Add the lemon juice and remaining olive oil and work everything together. Season to taste with salt and freshly ground black pepper.

6. Pour the dressing over the vegetables and toss well. Serve warm, or at room temperature.

60. Warm roast chicken salad with a creamy tarragon dressing

noreply@blogger.com (OT1) — Fri, 19 Aug 2011 15:49:08 PDT

Ingredients

50g Butter, softened
1 tbsp roughly chopped tarragon
2 large garlic cloves, crushed
1 x 1 750kg chicken
1 tbsp sunflower oil
fine sea salt and freshly ground black pepper
plain boiled new potatoes, tossed with butter, to serve

For the dressing:
150ml mayonnaise, made with tarragon vinegar and no mustard
1 tsp chopped tarragon
3 tbsp single cream
1/2 tsp English mustard
1 tsp tarragon vinegar

For the salad:
2 soft ‘hothouse’ Lettuce, leaves separated
4 vine-ripened Tomatoes, cut into wedges
1/2 Cucumber, peeled and sliced
12 Radishes, trimmed and halved
12 Spring onions, trimmed and halved
4 Eggs

Method

1. Preheat the oven to 200°C/gas 6. Mix together the butter, tarragon, garlic and some salt and pepper. Put the flavoured butter into the cavity of the chicken, then brush the outside of the bird with the oil and season with salt and pepper. Put into a small roasting tin and roast for 11/4 hours, basting the chicken with the buttery juices for the last 10 minutes of cooking.

2. Meanwhile, prepare the salad. For the dressing, whisk all the ingredients together until smooth and then season to taste. Arrange the lettuce leaves over a large serving platter with the tomatoes, cucumber, radishes and spring onions. Cover and leave somewhere cool.

3. Remove the chicken from the oven and leave to rest for about 15 minutes. Meanwhile, add the eggs to a pan of simmering water and boil for 8 minutes. Remove and set aside.

4. To joint the chicken, cut the breast meat away from the bones in 2 whole pieces and then slice each piece in half on the diagonal. Cut off the legs and cut them in half at the joint. Shell the warm eggs and cut them into quarters.

5. Arrange the warm chicken pieces and eggs over the salad and drizzle with a little of the dressing. Take to the table with a bowl of the remaining dressing and serve with buttered new potatoes.

61. Iberico ham with salad

noreply@blogger.com (OT1) — Fri, 19 Aug 2011 15:49:40 PDT

Ingredients

250g mixed salad leaves, including rocket, red chard and baby spinach
1 tbsp fresh chervil sprigs
2 tbsp flat-leaf parsley
1 tbsp chopped chives
3 tbsp extra virgin olive oil
1 tbsp balsamic or sherry vinegar
300g thinly sliced Iberico ham
freshly ground salt and black pepper

Method

1. Carefully pick over the salad leaves, discarding any that are damaged or discoloured. Place in a large bowl and toss with the chervil, parsley and chives.

2. Whisk the olive oil with the vinegar. Season with sea salt and freshly ground pepper. Pour over the salad leaves and herbs and toss well.

3. Pile the salad into a mound in the centre of a large serving platter. Arrange the slices of ham around it, scrunching it loosely into rosettes if liked. Grind over black pepper to taste before serving.

62 .Warm shredded lamb salad with mint and pomegranate

noreply@blogger.com (OT1) — Fri, 19 Aug 2011 15:49:53 PDT

Ingredients

1 shoulder of lamb, (approx 2.5 kilograms)
4 shallot, halved but not peeled
6 garlic clove, left whole
1 carrot, peeled and halved
2 pinches Maldon sea salt
500ml boiling water
1 handful Mint, freshly chopped
1 pomegranate

Method

1. Preheat the oven to 140C/gas 1.

2. On the hob, brown the lamb, fat side down, in a large roasting tin. Remove when nicely browned in the middle (you won't get much more than this) and set aside while you fry the vegetables briefly. Just tip them into the pan - you won't need to add any more fat - and cook them, sprinkled with salt, gently for a couple of minutes.

3. Pour the water over and then replace the lamb, this time fat side up. Let the liquid in the pan come to a bubble, then tent with foil and put in the preheated oven.

4. Now just leave it there while you sleep. I find that if I put the lamb in before I go to bed, it's perfect by lunchtime the next day. But the point is, at this temperature, nothing's going to go wrong with the lamb if you cook it for a little less or a little more.

5. If you want to cook the lamb the day you're going to eat it, heat the oven to 170°C/gas 3 and give it 5 hours or so. The point is to find a way of cooking that suits you: you know what sort of pottering relaxes you and what makes you feel constrained; how much time you've got, and how you want to use it. Don't let the food, the kitchen or the imagined expectations of other people bully you.

6. With that homily over, about an hour before you want to eat, remove the lamb from the tin to a large plate or carving board; not that it needs carving: the deal here is that it's unfashionably overcooked, falling to tender shreds at the touch of a fork. This is the best way to deal with shoulder of lamb: it's cheaper than leg, and the flavour is deeper, better, truer, but even good carvers, which I most definitely am not, can get unstuck trying to slice it.

7. To finish the lamb salad, simply pull it to pieces with a couple forks on a large plate. Sprinkle with more Malden salt and some freshly chopped mint.

8. Cut the pomegranate in half and dot with the seeds from one of the halves. This is easily done; there's a simple trick, which means you never have to think of winkling out the jewelled pips with a safety pin ever again. Simply hold the pomegranate half above the plate, take a wooden spoon and start bashing the curved skin side with it. Nothing will happen for a few seconds, but have faith. In a short while the red glassy, juicy beads will start raining down.

9. Take the other half and squeeze the preposterously pink juices over the warm shredded meat. Take to the table and serve.

63. Steamed salmon on a bed of ratatouille

noreply@blogger.com (OT1) — Fri, 19 Aug 2011 15:50:07 PDT

Ingredients

6 tbsp Olive oil
2 onion, chopped
1 garlic clove, crushed
1 aubergine, cut into chunks
4 courgettes, sliced into rounds
2 red peppers, chopped
6 Tomatoes
2 thyme sprigs
4 tablespoons of shredded basil
pinch of dried oregano
4 tbsp chopped chives
500g Potatoes, peeled and cut into even-sized chunks
180g jar creamed horseradish
24 asparagus spears
6 salmon fillets, 150g each

Method

1. First make the ratatouille. Heat 4 tablespoons of olive oil in a casserole dish. Add the onion and garlic. Fry until fragrant. Add the aubergine, courgette, red pepper, tomatoes, thyme, basil, oregano and chives. Season with salt and freshly ground pepper. Cook, stirring, for 5 minutes over a medium heat.

2. Cover and cook the ratatouille for 20 minutes, stirring now and then.

3. Season the salmon with salt and pepper. Wrap each fillet in a piece of buttered foil, ready for steaming.

4. Bring a large saucepan of salted water to the boil. Add the chopped potatoes and cook until tender, around 10-15 minutes. Drain, return to the saucepan and mash with the horseradish. Cover and keep warm.

5. Steam the salmon in a steamer over a pan of simmering water until tender, around 10 minutes.

6. Heat a ridged griddle pan until very hot. Toss the asparagus with the remaining olive oil. Sear the asparagus on the hot griddle.

7. Transfer the ratatouille to a serving plate. Unwrap the steamed salmon and place on top of the ratatouille. Serve with the seared asparagus and horseradish mash.

64. Marinated salmon with fennel and dill salad

noreply@blogger.com (OT1) — Fri, 19 Aug 2011 15:50:24 PDT

Ingredients

finely grated zest of 1 lemon
finely grated zest of 1 lime
1 small onion, roughly chopped
1 leek, green part trimmed, cut into chunks
2 large bunches of Dill, leaves picked
1kg side of fresh salmon, skin left on
50g caster sugar
3 tbsp plus 1 tsp white wine vinegar
125ml water
1 large fennel bulb
squeeze of lemon juice
generous pinch of Salt
3 tbsp Dijon mustard

Method

1. Put the lemon and lime zest, onion, leek and a small handful of the dill in a food processor and whiz to a smooth paste.

2. Spread the paste evenly over the salmon - this marinade will partially cook the salmon and help draw out any moisture. Cover with cling film Place a couple of food cans or heavy weights in a large dish and use to weigh down the salmon and encourage the flavours to penetrate. Chill for 24 hours.

3. Heat the caster sugar, white wine vinegar and water in a small saucepan until the sugar has dissolved.

4. Meanwhile, thinly slice the fennel. Put in a bowl and toss with a squeeze of lemon juice and a pinch of salt. Toss with a small handful of the dill, then pour over the hot vinegar syrup. Set aside until completely cool.

5. Rinse the salmon and pat dry with kitchen paper. Spread the cut side evenly with the mustard. Sprinkle over the remaining dill, pressing it into the mustard to coat.

6. Working from the tail end and using a sharp knife with a narrow flexible blade, slice the salmon very thinly - you should be able to see the blade of the knife through the flesh. Arrange the slices on a serving plate.

7. Strain the juices from the fennel, and pile into the centre of the plate.

65. Salmon fishcakes

noreply@blogger.com (OT1) — Fri, 19 Aug 2011 15:50:39 PDT

Ingredients

85g stale wholemeal bread
about 600g cooked wild salmon
about 300g cooked potato, mashed without milk and butter
handful of flat-leaf parsley, chopped
2 Eggs, beaten
3-4 tbsp vegetable oil or olive oil, for frying
freshly ground salt and black pepper
Crème Fraîche Tartare, to serve

Method

1. Preheat the oven to 150°C/gas 2.

2. Cut the bread into small squares and place on a baking tray. Put in the oven for 15 minutes until dried out. Tip into a food processor and whiz to make crumbs.

3. Roughly mash the salmon with the potato, so it still has coarse textured flakes and is not a homogenous purée. Mix in the parsley and season with salt and freshly ground black pepper.

4. Shape the mixture into twelve flat cakes, about 2cm thick. Place them on a large plate and cover with cling film. Leave in the fridge for an hour or two to firm up, or longer if convenient.

5. Tip the beaten eggs onto a large flat plate, and spread the dried breadcrumbs on another. Dip the fishcakes first in the egg, turning to coat both sides, then in the breadcrumbs making sure the sides are well crumbed too. Place the coated cakes on a third large plate.

6. Heat a shallow film of oil in a large frying pan over medium heat. Add the fishcakes, in batches if necessary, and fry for 4 minutes or so on each side until golden brown. Drain on paper towel.

7. Serve with a dollop of Crème Fraîche Tartare.

66. Salmon cream tagliatelle

noreply@blogger.com (OT1) — Fri, 19 Aug 2011 15:51:08 PDT

Ingredients

1 tbsp Olive oil
1 onion, finely chopped
150g Smoked salmon, shredded
100ml dry white wine
300ml double cream
pinch of cayenne
1 tsp Paprika
6 tbsp finely chopped dill
450g fresh egg tagliatelle
Salt

Method

1. Heat the olive oil in a heavy-based frying pan. Fry the onion gently until softened, around 5 minutes.

2. Add the smoked salmon and cook, stirring, for 3 minutes.

3. Pour in the white wine, bring to the boil and cook briskly for 1 minute.

4. Mix in the double cream. Mix in the cayenne, paprika and 5 tablespoons of dill. Cook stirring for a further 3 minutes.

5. Meanwhile, bring a large saucepan of salted water to the boil. Add the tagliatelle and cook until 'al dente', around 3 minutes; drain.

6. In a large serving bowl toss together the tagliatelle and the salmon cream sauce. Sprinkle over the remaining dill and serve at once.

67. Wild salmon with parsley and sorrel sauce

noreply@blogger.com (OT1) — Fri, 19 Aug 2011 15:51:24 PDT

Ingredients

2 wild salmon steaks
6 Shallots, finely chopped
400ml White wine
2 tsp white wine vinegar
1 litre whipping cream
bunch flat-leaf parsley, leaves only
handful sorrel leaves, shredded

For the spinach:
Olive oil, for frying
1 garlic clove, finely chopped
Spinach, picked and washed

Method

1. Preheat the oven to 200C/gas 6.

2. Heat a little olive oil in an ovenproof frying pan and add the salmon fillets skin-side down. Season with salt. Transfer to the oven and bake for 6-7 minutes until cooked through yet retaining a lovely blush.

3. Put the shallots, white wine and vinegar in a pan and bring to the boil. Simmer gently until the liquid has almost evaporated, then tip in the cream. Bring slowly to the boil then remove from the heat.

4. Pour the sauce into a blender with the parsley, blend until smooth then pass through a very fine sieve back into the pan. Bring back to boil and stir in the sorrel.

5. For the spinach: heat a little olive oil in a large pan and add the garlic, spinach, salt and pepper. Cook until wilted.

6. Serve the salmon with the spinach and the herb sauce.

68. Smoked salmon and goat's cheese ravioli

noreply@blogger.com (OT1) — Fri, 19 Aug 2011 15:51:38 PDT

Ingredients

For the ravioli:
1kg fresh pasta sheets
150g Smoked salmon, cut into pieces
150g soft Goats cheese
1 egg, beaten
extra virgin olive oil, for drizzling

For the watercress pesto:
110g fresh Watercress
150ml extra virgin olive oil
50g Pine kernels
2 garlic cloves, peeled
50g Parmesan, freshly grated

To serve:
handful Watercress

Method

1. Cut the pasta into strips about 10cm wide.

2. Mix together the salmon and goats cheese and season with salt and pepper. Place a small dollop of the mixture at 7.5 cm intervals down one side of the strip of pasta. Brush the beaten egg around the edges then fold the pasta over the filling and press down around it to seal the filling in.

3. Cut out the pasta parcels with a small round cutter and crimp the edges with a fork to ensure that the filling doesn't ooze out during cooking.

4. Bring a large saucepan of salted water to the boil. Drop in the ravioli and cook for 2-3 minutes.

5. For the watercress pesto: put all the ingredients into a food processor and blend for a couple of minutes. Season to taste.

6. To serve: serve the Ravioli drizzled with watercress pesto with a small handful of watercress on the side.

69. Salmon en croute with lemon thyme crème fraîche

noreply@blogger.com (OT1) — Fri, 19 Aug 2011 15:51:50 PDT

Ingredients

60g chestnut mushrooms
1 garlic clove, crushed
2 sprigs Thyme
1 pinch salt and fresh ground black pepper
3 tbsp Olive oil
30g Butter
1 leek, (white part only), chopped
100ml whipping cream
180g salmon fillet, in one piece, skin removed
200g Puff pastry
1 egg yolk, beaten

For the crème fraîche:
1 tsp thyme leaves
1 lemon, zest
1 tsp lemon juice
160g crème fraîche

Method

1. Set the oven to 200C/gas 6. Spread the mushrooms out on a baking tray and scatter with the crushed garlic and thyme. Season with salt and freshly ground black pepper, cover with kitchen foil and roast for 10 minutes.

2. Remove from the oven and leave to cool. Transfer to a food processor and blitz to a textured paste.

3. Heat the olive oil and butter in a frying pan on a medium heat, and add the leek. Stir in the cream and cook for about 2 minutes - the leek should still be slightly crunchy.

4. Roll out the pastry into rectangle measuring 10 x 16cm, and spoon the mushroom puree on the lower half. Season the salmon fillet and lay it on top of the mushrooms. Spoon the creamy leeks on top of the fish.

5. Brush the edges of the pastry with beaten egg and then fold the top half of the rectangle over to seal. Crimp the edges with the point of a knife. Brush the pastry all over with the beaten egg and bake for 15 minutes, until golden brown.

6. Meanwhile, stir the thyme and the lemon zest and juice into the crème fraîche.

7. Remove the salmon from the oven and serve immediately, with the crème fraîche.

70. Escalope of salmon with broccoli and sesame salad

noreply@blogger.com (OT1) — Fri, 19 Aug 2011 15:52:04 PDT

Ingredients

For the salmon:
1 large salmon fillet
2 tbsp groundnut oil
3 tbsp sweet Soy sauce
3 tbsp sake or dry sherry
1 tbsp water
knob fresh Ginger, finely sliced
1 garlic clove, grated
bunch Coriander

For the broccoli salad:
1 head of broccoli, cut into florets
1 tbsp groundnut oil
1 tsp Sesame oil
1 tsp grated Garlic
1 tbsp Soy sauce
1 tbsp Sesame seeds, toasted
4 Spring onions, finely sliced

Method

1. Remove the skin from the fish, and slice the fillet into thin escalopes, about 2cm thick.

2. Heat the groundnut oil in a frying pan and fry the salmon escallops for about a minute turning half way through, until nicely coloured. Remove from the pan and put to one side.

3. Mix the ketjap manis, sake, water, ginger and garlic. Pour into the same pan that the salmon was fried in and bring to the boil to reduce a little, making a sauce to serve with the fish.

4. Pour the sauce over the salmon and garnish with fresh coriander.

5. For the broccoli: blanch the broccoli in boiling salted water then refresh in iced water.

6. In a large bowl mix together the groundnut oil, sesame oil, garlic and soy sauce. Add the broccoli, toasted sesame seeds and spring onions and toss to combine.

7. Serve the salmon escalopes with the broccoli salad.

71. Salmon and herb gnocchi

noreply@blogger.com (OT1) — Sat, 20 Aug 2011 00:28:14 PDT

Ingredients

For the gnocchi:
100ml water
4 tbsp unsalted Butter
1 tsp Salt
100g plain flour, sifted
55g Emmental, or comté cheese, grated
1 tsp snipped Chives
1 tsp Parsley, chopped
1 tsp Sage, chopped
1 tsp Dijon mustard
Garlic
2 large Eggs

For the sauce:
250ml chicken stock
3 runner beans, chopped
1 tomato, chopped
1 tbsp chopped Chives, and mixed parsley
15g Butter
1 whole side Smoked salmon, unsliced
Olive oil

Method

1. Preheat the oven to 200C/gas 6.

2. To make the gnocchi: heat the water, butter and salt in a pan until the butter has melted. Quickly stir in the flour and continue to cook and stir until the mixture pulls away from the sides of the pan and starts to sizzle. Remove from the heat.

3. Place the mixture in a food processor with the cheese and blend until combined. Allow to cool then add the herbs, eggs mustard and garlic and process until a soft dough forms. Place the dough in a large piping bag.

4. Bring a pan of salted water to the boil and squeeze the dough into the water, cutting with scissors every 2.5cm. Poach for 2-3 minutes.

5. To make the sauce: heat the chicken stock in a medium pan and bring to the boil. Cook steadily for about five minutes, then add the runner beans, tomatoes and herbs. Season with salt and pepper and stir in the butter.

6. Coat the salmon in olive oil. Place on a baking tray and place in the oven for 3-4 minutes. Cut into chunks.

7. Drain the gnocchi and stir into the sauce.

8. To serve: spoon the sauce and gnocchi onto a plate and top with the cooked salmon.

72. Monkfish with saffron and capers

noreply@blogger.com (OT1) — Sat, 20 Aug 2011 00:28:29 PDT

Ingredients

For the saffron sauce:
50g Butter
300g Shallots, sliced
500ml White wine
1 litre fish stock
2 large pinches Saffron
500ml double cream
1/2 tsp Salt
1 tsp Sugar
50ml lemon juice

For the dish:
250g monkfish tail, cut into pieces
100g baby capers
1 tbsp chopped Basil
spaghetti, to serve
4 plum tomatoes

Method

1. For the saffron sauce: melt half the butter in a pan and gently fry the shallots for 3-4 minutes, until semi-soft. Pour in the wine, turn up the heat and reduce by two-thirds.

2. Add the fish stock and reduce by another two-thirds, skimming off any scum that rises to the surface. Keep the sides of the pan clean or the sauce will go brown. Add the cream and saffron and reduce to half the volume. Remove from the heat.

3. Pour the sauce into a blender and season with the salt, sugar and lemon juice. Add the remaining butter and blend for a minute. Pass through a fine sieve.

4. For the dish: bring the sauce to a simmer over a low heat. Season the monkfish pieces and poach in the sauce until cooked through, about 6-8 minutes.

5. Stir in the capers and basil. Serve with spaghetti, sprinkled with the chopped tomatoes.

73. Linguine with clams

noreply@blogger.com (OT1) — Sat, 20 Aug 2011 00:28:45 PDT

Ingredients

60 clams
200g Linguine
3 tbsp extra virgin olive oil, plus extra for drizzling
1 tsp finely sliced fresh red chilli
1 tsp finely chopped garlic
150ml White wine
6 tbsp chopped flat-leaf parsley
salt and fresh ground black pepper

Method

1. Put the clams in a bowl of cold salted water. Leave for at least 2 hours.

2. Carefully remove the clams from the water with your hands, taking care not to disturb the sand. Wash them thoroughly under cold running water, removing any sandy deposit from the shells.

3. Cook the linguine in a large saucepan of boiling salted water, stirring well at the beginning so that the pasta doesn't stick together.

4. Warm the oil in a large saucepan over medium heat. Add the chilli and garlic, and gently fry for a minute until slightly coloured.

5. Raise the heat to high, then add the clams. Cover the pan tightly and cook for 20 seconds, shaking the pan, until the clams are open. Discard any that remain closed.

6. Pour in the white wine and simmer briskly to reduce. Remove from the heat.

7. Using a perforated spoon, remove the clams from the pan. Remove the shells from half of them and return the flesh to the pan. Save those with shells as a garnish.

8. Check the pasta. When it is 'al dente', drain and add to the clam sauce.

9. Stir in the parsley and season with salt and pepper. Toss to mix, and drizzle with a few drops of oil.

10. Arrange the pasta on plates with some unshelled clams on top. Serve immediately.

74. Duck breasts with broccoli and peperoncino

noreply@blogger.com (OT1) — Sat, 20 Aug 2011 00:29:05 PDT

Ingredients

1 head of broccoli
4 duck breasts
Olive oil
1 large garlic clove, roughly chopped
1/2 small fresh red chilli, deseeded and thickly sliced
200ml White wine
dash Worcestershire sauce
salt and fresh ground black pepper

Method

1. Preheat the oven to 240°C/gas 9.

2. Prepare the broccoli by peeling the central stalk and dividing the whole into florets -make sure you keep the stalks attached and keep them long.

3. Bring a pan of salted water to the boil, add the broccoli and blanch for a couple of minutes. Drain and set aside to cool.

4. Cut the duck breasts into three, and score the skin with a sharp knife, Season with salt and pepper.

5. Pre-heat a large frying pan, add 1/2 tablespoon of oil, and sear the duck breast, skin side down, over medium-high heat. When the skin is brown, turn and sear the other side. Reserve the pan juices.

6. Place the duck in a small roasting pan and roast in the pre-heated oven for 7 minutes if you like your duck rare, or 10 minutes for well done. Remove from the oven and set aside to rest in a warm place.

7. Heat 1 tablespoon of oil in another frying over medium heat. Add the garlic and chilli and cook for a minute until the garlic is just coloured. Toss the broccoli florets in the pan and season with salt and pepper. Remove from the heat and keep warm.

8. To make a sauce for the duck, warm the reserved duck juices over medium heat. Add the white wine and simmer until reduced.

9. Add a little olive oil - this will make the sauce separate slightly. Then add a dash of Worcester sauce and let it warm through gently.

10. Serve the duck with the broccoli and drizzle with the sauce.

75. Coq au vin

noreply@blogger.com (OT1) — Sat, 20 Aug 2011 00:29:25 PDT

Ingredients

50g Butter
6 tbsp Olive oil
18 Shallots, peeled and left whole
176g button mushrooms, halved
50g Flour
salt and fresh ground black pepper
1.8kg-2.25kg chicken pieces
6 rashers smoked back bacon, cut into strips
4 garlic cloves, crushed
300ml Red wine
300ml chicken stock
1 bunch of Parsley, finely chopped

Method

1. Preheat the oven to 180°C/gas 4. Melt the butter and 3 tbsp olive oil in a large casserole dish. Add the shallots and fry for 5 minutes, until lightly browned.

2. Add the halved mushrooms. Fry for 5 more minutes. Using a slotted spoon transfer the onions and mushroom halves to drain on kitchen paper.

3. Sprinkle the flour on a plate. Season with salt and freshly ground pepper. Coat the chicken pieces thoroughly in the seasoned flour.

4. Add the remaining olive oil to the casserole dish. Heat through, add the chicken and fry until the chicken is browned on all sides, around 10-15 minutes. Add the bacon and garlic and fry for 1 minute until fragrant.

5. Pour in the wine and stock. Season with salt and freshly ground pepper and add the parsley (reserving 2 tbsp for garnish). Transfer to the oven and cook for 1 hour, until the chicken is tender. Half-way through the cooking time add the onions and mushroom halves.

6. Serve warm from the oven, garnishing with reserved parsley just before serving.

76. Chicken in marsala wine sauce

noreply@blogger.com (OT1) — Sat, 20 Aug 2011 00:29:48 PDT

Ingredients

6 chicken breast fillets
2 tbsp Flour
salt and fresh ground black pepper
2 tbsp Olive oil
5 Shallots, sliced
300ml chicken stock
200ml Marsala
1 tbsp red wine vinegar
pinch of dried oregano
2 Bay leaves
6 Carrots, peeled and chopped
150g mangetout peas
200g broccoli spears

Method

1. Slice the chicken breasts in half lengthways. Mix together flour, salt and freshly ground pepper. Coat the chicken pieces in the seasoned flour.

2. In a casserole dish heat the olive oil. Fry the chicken until browned on all sides, around 10 minutes.

3. Add the shallots and fry for 5 minutes. Add chicken stock, Marsala wine, vinegar, oregano and bay leaves. Season with salt and freshly ground pepper. Bring to the boil. Reduce the heat so that the sauce is simmering. Cover and cook for 15 minutes or until the chicken is cooked through.

4. Meanwhile, steam the carrot, mangetout and broccoli until tender.

5. Using a slotted spoon, transfer the chicken to a warm serving plate. Increase the heat under the casserole dish and cook the sauce briskly until reduced and thickened.

6. Serve the chicken with the steamed vegetables and the Marsala sauce.

77. Chateaubriand with mustard Béarnaise and shoe string chips

noreply@blogger.com (OT1) — Sat, 20 Aug 2011 00:30:21 PDT

Ingredients

oil, for frying
1 x 500-600g Chateaubriand steaks
Watercress, to serve

For the béarnaise sauce:
1 small shallot, finely chopped
8 Black peppercorns, lightly crushed
2 tbsp white wine vinegar
150ml White wine
2 tbsp chopped tarragon
3 large egg yolks, beaten
200g melted Butter, preferably clarified, cooled
1 tsp wholegrain Mustard

For the chips:
500g Maris Piper Potatoes, cut into matchsticks
oil, for deep frying

Method

1. Preheat the oven to 180C/gas 4 and a deep-fat fryer.

2. Pour a little oil in a griddle pan and bring it up to smoking temperature. Put the steak whole in the pan and allow it to sizzle. Turn and sear on the other side. Holding the steak with tongs, brown the edges all the way around. Put it in the oven to finish cooking - this will take about 20 minutes for medium-rare.

3. For the béarnaise sauce: put the shallot, black peppercorns, white wine vinegar, white wine and a little of the tarragon in a small pan and reduce until about a quarter of the volume remains. Pick out the peppercorns.

4. Put the egg yolks in a bowl with the vinegar reduction. Whisk until the sauce begins to emulsify. Add the hot melted butter a drop at a time, whisking between each addition. The sauce will start to thicken. If it splits, add a drop of hot water. Once all the butter is added, stir in the mustards, the rest of the chopped tarragon and season.

5. For the chips: fry the potato chips in a deep-fat fryer until golden. Drain well and keep in a warm oven to maintain the crispness until ready to use.

6. Cut in the steak in half and arrange on 2 plates with a dollop of béarnaise and a handful of watercress.

78. Spaghetti with broccoli, walnuts and lemon

noreply@blogger.com (OT1) — Thu, 02 Sep 2010 14:28:45 PDT

Ingredients

100g spaghetti
1 head of Broccoli, chopped into florets
handful Walnuts
2 slices bread, ripped into pieces
Olive oil, for frying
1 garlic clove, sliced
1 lemon, zest and juice
pinch chopped Parsley

Method

1. Bring a pan of salted water to the boil, add the spaghetti and cook according to the manufacturer's instructions. Two minutes before the end of the cooking time, add the broccoli.

2. Heat a large frying pan with a splash of olive oil, and lightly cook the garlic.

3. In a food processor, pulse the bread and walnuts together until roughly chopped.

4. Transfer the walnut and breadcrumb mixture to the frying pan and stir in the lemon zest. Cook until browned.

5. Drain the spaghetti and broccoli and stir in the contents of the frying pan. Squeeze in the lemon juice and season to taste. Divide between two pasta bowls, sprinkle with chopped parsley and serve.

79. Chorizo and black pudding stew

noreply@blogger.com (OT1) — Sat, 20 Aug 2011 00:30:37 PDT

Ingredients

1 onion, sliced
2 garlic cloves, crushed
1 red chilli, finely chopped
oil, for frying
250g whole chorizo sausage, cut into chunks
250g morcilla, (Spanish black pudding), cut into chunks
good glug of Sherry
400g cooked Puy lentils
2 tbsp smoked paprika
100ml beef stock
250g cherry Tomatoes
1 red pepper, finely sliced
1 generous handful Parsley, chopped
crusty bread, to serve:

Method

1. Fry the onion, garlic and chilli in a little oil until softened. Push to the side of the pan and tip in the chorizo and morcilla and fry for a few minutes to cook through.

2. Stir all the contents of the pan together and add a good glug of sherry. Cook to bubble away the liquid.

3. Add the lentils, paprika and stock and bring to the boil. Drop in the tomatoes and cook for 5 minutes, or until the skins pop.

4. Stir in the pepper and parsley and season with salt and pepper.

5. Serve in a deep bowl with crusty bread.

80. Chicken fajitas

noreply@blogger.com (OT1) — Sat, 20 Aug 2011 00:30:56 PDT

Ingredients

For the chicken:
3 boneless chicken breasts, skin removed
2 limes, grated zest and rind
0.5 tbsp caster sugar
2 tbsp dried oregano
1.5 tsp cayenne pepper
1 tsp ground cinnamon

For the vegetables:
2 Onions, thinly sliced
1 red pepper, seeds removed, thinly sliced
1 orange pepper, seeds removed, thinly sliced
1 green pepper, seeds removed, thinly sliced
3 tbsp vegetable oil

For the tortillas:
250g plain flour, sifted
0.25 tsp Baking powder
1 pinch Salt
50g lard
60ml warm water

To serve:
guacamole
tomato salsa
Soured cream

Method

1. Slice the chicken breasts into strips, about 2cm wide, and place in a large bowl.

2. Add the lime rind and juice, the caster sugar, oregano, cayenne and cinnamon. Mix thoroughly and set aside to marinate for at least 30 minutes - longer if you have the time.

3. Meanwhile, make the tortillas. Place the flour, baking powder and salt in a large bowl.

4. Rub in the lard, and pour in the water in a steady stream, until the mixture becomes a firm but pliable dough.

5. Turn the dough out onto a floured surface and knead for 10-15 minutes until smooth and elastic.

6. Divide the dough into 6 equal sized pieces and roll each piece out to make a 30cm circle. Cover with cling film to prevent them drying out.

7. Heat a large frying pan or griddle over a medium heat. Cook each tortilla for about 1 minute on each side, or until the surface begins to blister and turn golden. Keep the cooked tortillas warm and pliable by wrapping in a clean, dry tea towel.

8. Heat the oil in a large frying pan, add the chicken and cook for 5-6 minutes, until tender.

9. Stir in the peppers and onions and cook for a further 3 - 4 minutes, until the chicken strips are cooked through and the vegetables are soft and tender.

10. Spoon the chicken mixture into a serving dish and bring to the table with the cooked tortillas, guacamole, salsa and soured cream. Keep the tortillas wrapped.

12. To serve, spread a little salsa over a warm tortilla and top with a spoonful of guacamole. Heap a tablespoon of the chicken mixture in the centre and finish with a dollop of soured cream. Fold the tortilla over the filling and serve straight away

Cook's Tip :
To make rolling out tortilla dough easier and quicker - place each dough ball between two sheets of baking parchment or cling film before rolling.

81. Gazpacho

noreply@blogger.com (OT1) — Thu, 02 Sep 2010 14:30:14 PDT

Ingredients

1 green pepper, chopped
half Cucumber, chopped
1 small onion, chopped
3 celery sticks, chopped
1kg Tomatoes, skinned and roughly chopped
2 tbsp White wine
2 tbsp sherry vinegar
3 garlic cloves, finely chopped
small bunch fresh basil leaves, chopped
small bunch flat-leaf parsley, chopped
small bunch tarragon, chopped
salt and fresh ground black pepper
1 slice stale white bread, crusts removed
3 tbsp Olive oil
crushed ice

Method

1. Place the chopped pepper, onion, cucumber and celery for the soup into a large container or bowl.

2. Add the chopped tomatoes and pour over the wine, sherry vinegar, garlic and chopped herbs. Season with salt and freshly ground black pepper and stir to combine. Leave to marinade for about 2 hours in the fridge.

3. Meanwhile, make the croutons. Cut the bread into 1cm dice and gently fry in a little olive oil until crisp and golden. Remove from the pan and drain on kitchen paper, then store in an airtight container until required.

4. To finish the soup, blitz the marinated vegetable mixture in a food processor until smooth. Break the stale bread into chunks and add this to the processor. Blitz again until the soup has a smooth consistency, then chill.

5. Just before serving, stir the olive oil into the soup. Put the ice into a clean food processor and blitz very briefly until slightly crushed. Place a little ice into each serving bowl and pour over the chilled soup. Serve immediately with the vegetable dice, herbs, croutons and chopped boiled egg.

82. Rice and spinach cake

noreply@blogger.com (OT1) — Sat, 20 Aug 2011 00:31:12 PDT

Ingredients

For the red pepper salsa:
2 red peppers, diced
1 small red chilli, diced
2 limes, juice only
1 clove garlic, crushed
1/2 tsp Honey

For the rice and spinach cake:
Butter, for greasing
600g Spinach, stems removed
200g Arborio rice
1 onion, finely chopped
3 Eggs, lightly beaten
5 tbsp grated Parmesan
100g soft goat's cheese
pinch of freshly grated nutmeg

Method

1. For the red pepper salsa: place all the ingredients together in a small bowl and mix well to combine. Set aside.

2. For the rice and spinach cake: Preheat the oven to 200C/gas 6. Grease a round cake tin with butter

3. Rinse the spinach leaves in cold water, then place in a pan with a drop of olive oil and cook until soft. Remove from the pan, squeeze to get rid of excess liquid, and chop finely.

4. Cook the rice in a pan of water for 10 minutes, or until al dente, then drain.

5. Place the pan you used for the spinach back over the heat and add a drizzle of olive oil followed by the finely chopped onion, then lightly fry for 3-4 minutes until soft.

6. In a large bowl, mix together the spinach, onion, rice, eggs, parmesan, goats cheese and nutmeg and season with salt and pepper. Press the rice and spinach mixture into the greased cake tin, place in the oven and bake for 20-25 minutes until golden.

7. Divide the cake into portions and serve with the red pepper salsa.

83. Caramelised onion and lentil Wellington

noreply@blogger.com (OT1) — Sat, 20 Aug 2011 00:31:41 PDT

Ingredients

150g red lentils
400ml water
2 tbsp Olive oil
3 Onions, chopped
1 tbsp Sugar
1 large unwaxed lemon, finely grated zest and juice
1 tbsp Rosemary, chopped
375g pre-rolled, ready-made puff pastry
1 egg, beaten

Method

1. Put the lentils in a small pan and add the water. Bring to the boil and cook, stirring frequently, until soft - about 15 minutes. You may have to add a little more water while cooking if they seem to be too dry, but don't add too much as the lentils should be thick. The resulting consistency should be like thick porridge. Stir some salt through the lentils cool. Chill in the fridge to firm up the lentils.

2. Heat a frying pan over a moderate heat and add the oil. Fry the onions, stirring frequently, until they start to turn golden. Add the sugar and cook until well caramelised. Preheat the oven to 220C/gas 7.

3. Stir the onions through the lentils, adding the lemon zest and juice, rosemary and black pepper. Taste for seasoning. The mixture can be chilled and stored for up to 48 hours at this stage, until you're ready to cook the Wellington.

4. Lay the pastry flat on a baking sheet. Spoon the lentil mixture down the middle in a thick sausage shape, leaving a border at each end. Wrap the pastry around the filling and press the edges firmly together. Seal the ends of the Wellington. Roll the pastry over so the seam is underneath. Brush with beaten egg, then slash with a sharp knife several times diagonally.

5. Bake for 20-25 minutes, or until deep golden and puffed all over. Cool for a few minutes before slicing.

84. Melazane alla Parmegiana

noreply@blogger.com (OT1) — Sat, 20 Aug 2011 00:32:04 PDT

Ingredients

2 round violet Aubergines, cut into 5cm slices
extra virgin olive oil
1 garlic clove
500g tomato passata
1 bunch Basil
100g grated Parmesan

Method

1. Sprinkle salt over each slice of aubergine and place in between two chopping boards. Place a heavy weight on top and leave for 2 hours. Wash and dry them thoroughly.

2. Heat some olive oil in a frying pan and when smoking, fry the slices for 2-3 minutes on each side until lightly browned. Drain on kitchen paper.

3. Pour some olive oil into a saucepan. Fry the garlic until it begins to colour. Add the tomato passata. Simmer gently for 45 minutes, then season with salt and pepper and allow to cool completely.

4. Preheat the oven to 180C/gas 4.

5. Arrange the slices of aubergine in a serving dish, spreading each with some of the tomato sauce, topping with basil leaves and grated parmesan as you go. bake for 20 minutes and serve hot.

85. Spaghetti with puttanesca sauce

noreply@blogger.com (OT1) — Sat, 20 Aug 2011 00:32:21 PDT

Ingredients

4 tbsp extra virgin olive oil
1 fresh red chilli, deseeded and chopped
6 salted or canned anchovies, chopped
2 garlic cloves, thinly sliced
450g ripe tomatoes, peeled, deseeded and sliced into strips
100g black olives, pitted and sliced
1 tbsp capers
350g dried spaghetti
1 tbsp chopped flat-leaf parsley
finely grated Parmesan

Method

1. Bring a large pot of salted water to the boil for the pasta.

2. Meanwhile, heat the olive oil in a large frying pan over medium-low heat. Add the chilli, anchovies and garlic. Gently fry for 30 seconds, mashing the anchovies to a paste with a wooden spoon, and taking care not to let the garlic brown.

3. Raise the heat to medium-high and add the tomatoes, olives and capers. Bring to the boil then lower the heat and simmer for about 5 minutes.

4. Cook the pasta according to the packet instructions until 'al dente'.

5. Pour the sauce into a heated serving dish. Drain the pasta well and stir into the sauce.

6. Sprinkle with the parsley and serve with plenty of freshly grated Parmesan.

86. Spaghetti vongole

noreply@blogger.com (OT1) — Sat, 20 Aug 2011 00:33:03 PDT

Ingredients

1 packet spaghetti
4 tbsp Olive oil
2 Chillies
2 large Shallots, finely chopped
1 garlic clove
500g clams
6 anchovy fillets
4 Tomatoes, chopped
250ml White wine
1 lemon, juice only
1 sprig Parsley, finely chopped

Method

1. Cook the spaghetti in a large pan of boiling salted water, according to the directions on the pack until just tender

2. Heat the oil in a large pan and cook the chillies, shallots, garlic, clams and anchovy fillets for 1 minute.

3. Add the tomatoes, wine and lemon juice and bring to the boil.

4. Add the well-drained spaghetti and chopped parsley and toss through until evenly coated.

5. Serve at once with chilled wine.

87. Tomato baked mackerel

noreply@blogger.com (OT1) — Sat, 20 Aug 2011 00:33:30 PDT

Ingredients

6 ripe tomatoes, de-seeded and diced:
2 Onions, chopped
5 sprigs of Thyme
1 tbsp red wine vinegar
3 tbsp Olive oil
salt and fresh ground black pepper
3 medium mackerel, filleted and then cut each fillet diagonally into 2

Method

1. Preheat the oven to 170°C/gas 3.

2. Mix together the tomatoes, onion, thyme, vinegar and 2 tablespoons of olive oil. Layer the tomato mixture in a roasting tray.

3. Season the mackerel fillets with salt and freshly ground pepper. Place the mackerel on top of the tomato mixture, skin side up. Drizzle over the remaining olive oil.

4. Cover the mackerel with foil and bake for 20 minutes.

5. Remove the foil and bake uncovered for 5 minutes.

6. Serve hot from the oven.

88. Steamed mussels with tomato and tarragon

noreply@blogger.com (OT1) — Sat, 20 Aug 2011 00:33:55 PDT

Ingredients

2 tbsp extra virgin olive oil
2 garlic cloves, finely chopped
1kg mussels, scrubbed and beards removed
2 tbsp dry white wine
30g unsalted Butter
60g Tomatoes, peeled, seeds removed and finely chopped
5g tarragon, finely chopped

Method

1. Heat the olive oil in a large pan and add the garlic.

2. Cook over a medium heat for about a minute to soften.

3. Add the mussels, turn up the heat and add the white wine.

4. Put a lid on the pan and cook for a few minutes until all the shells have opened, but only just. Stir the shells once or twice during cooking to distribute them evenly.

5. Remove from the heat and pour through a colander set over a bowl.

6. Keep the mussels warm while you transfer the liquor to a pan.

7. Heat until boiling, whisk in the butter then add the tomatoes and tarragon. Check the seasoning; it's always a good idea to leave seasoning to the end with shellfish because you never know how salty they are going to be.

8. Add salt if necessary and freshly ground black pepper.

9. Stir the mussels into the pan.

10. Serve with plenty of crusty bread or alternatively with a mound of al dente linguine pasta.

Cook's Note:
Make sure the mussels are tightly closed or close rapidly when tapped. Discard any mussels with broken shells.