This Is a Quick To Read Recipe

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Baked Rhubarb with Ginger and Orange

Course Dessert

Cuisine British

Difficulty Easy

Prep Time 10 minutes minutes

Cook Time 25 minutes minutes

Total Time 35 minutes minutes

Servings 4

Calories 118kcal

Author Marcus Wareing

Ingredients

• 500 g young rhubarb cut into 5cm batons
• Grated zest and juice of 1 orange
• 75 g caster sugar
• 2 pieces stem ginger thinly sliced
• 1 tbsp stem ginger syrup
• Vanilla ice cream to serve

Instructions

• Preheat the oven to 130℃/110℃ fan/ gas ¾.
• Put the rhubarb in a casserole dish along with the rest of the ingredients and coat the rhubarb in the syrup mixture, making sure the rhubarb is spread out evenly.
• Cover the dish with foil and bake in the oven for 20-25 minutes, until the rhubarb is soft to touch but still holds its shape – how long this will take depends on the thickness of the rhubarb. Remove from the oven and allow to cool a little.
• Serve while still slightly warm with vanilla ice cream.

Nutrition

Calories: 118kcal | Carbohydrates: 29g | Protein: 1g | Fat: 0.3g | Saturated Fat: 0.1g | Fiber: 2g | Sugar: 25g

You may also like one of my other favourite recipes …

1

Pork chops with rhubarb

The acidity of the rhubarb nicely cuts through the richness of the pork

Check out this recipe

2

Apple and Rhubarb Crumble

Use up any glut of rhubarb with an easy to make crumble.

Check out this recipe

Grandads Cookbook may reference or include sections of text and images reproduced courtesy of:

• marcuswareing.com

The post Baked Rhubarb with Ginger and Orange appeared first on Grandads Cookbook.

This Is a Quick To Read Recipe

No faff, no waffle, the title says what it is, let’s cook.

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Pork Fried Rice

Tender pieces of pork tenderloin, vegetables, and crispy rice frolicking in a sticky, savory sauce.

Course Main Course

Cuisine Chinese

Difficulty Easy

Heat Mild

Prep Time 15 minutes minutes

Cook Time 20 minutes minutes

Total Time 35 minutes minutes

Servings 6

Author WellPlated.com

Ingredients

• 500 g pork tenderloin or shoulder trimmed and cut into 3/4-inch cubes
• 1 teaspoon sea salt plus additional to taste
• ½ teaspoon ground black pepper plus additional to taste
• 3 tablespoons oyster sauce
• 3 tablespoons reduced sodium soy sauce
• 1 tablespoon sesame oil
• 2 tablespoons rapeseed oil
• 2 red pointed peppers diced or other diced fresh vegetables of choice
• 300 g frozen peas and carrots thawed
• 3 cloves minced garlic
• 1 tablespoon minced fresh ginger
• 1 tablespoon unsalted butter
• 600 g leftover COLD cooked brown rice
• 1 bunch spring onions thinly sliced
• 3 large eggs

US – Metric

Instructions

• Toss the pork cubes with the salt and pepper. In a small bowl, stir together the soy sauce, oyster sauce, and sesame oil.
• Heat the oil in a large wok or large sauté pan over high heat. When the oil is hot and begins to shimmer, add the pork. Cook until browned on all sides and cooked through, about 5 minutes. Transfer to a large bowl.
• Add 1/2 tablespoon of the oil to the wok. Add the red pepper and frozen vegetables. Cook, stirring occasionally, until the pepper is softened and beginning to brown, about 5 to 10 minutes. With a slotted spoon, remove to the bowl with the pork.
• Remove the pan from the heat. Add the remaining 1/2 tablespoon of oil. Stir in the garlic and ginger and let cook just until fragrant, about 15 seconds.
• Add the butter, rice, and half of the spring onions, then return to medium-high heat. Stir, breaking up any clumps and coat with the butter and oil.
• Once the rice is coated, make a well in the center or move the rice to one side and break the eggs into the open space. With a fork, scramble, then let cook undisturbed. Once the eggs are nearly cooked through, stir into the rice, breaking them into pieces.
• Add the remaining spring onions, reserved vegetables, pork (along with any juices that have collected), and sauce to the pan. Stir to combine and evenly coat everything with the sauce. Taste and adjust seasoning as desired. Enjoy hot.

You may also like one of my other favourite recipes …

1

Stuffing Crust Pork Chops with Apples

Pork with apples is a classic combination. The addition of a stuffing crust keeps the chops succulent and tender.

Check out this recipe

2

Roast Pork with Crackling

Succulent pork with really good crackling

Check out this recipe

Grandads Cookbook may reference or include sections of text and images reproduced courtesy of:

• well plated.com

The post Pork Fried Rice appeared first on Grandads Cookbook.

This Is a Quick To Read Recipe

No faff, no waffle, the title says what it is, let’s cook.

From My Air Fryer Recipe Collection

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Air Fryer Lamb Leg Steaks

Course Main Course

Cuisine British

Difficulty Easy

Prep Time 5 minutes minutes

Cook Time 8 minutes minutes

Resting Time 5 minutes minutes

Total Time 18 minutes minutes

Servings 2

Calories 491kcal

Author Richard

Ingredients

• 2 Lamb steaks about 150g each
• 1 tablespoon Olive oil
• 1 teaspoon Fresh rosemary finely chopped
• 1½ teaspoon Garlic paste as needed
• Sea salt to taste
• Freshly ground black pepper to taste

Instructions

• Preheat the air fryer to 200C/400F for 3-5 minutes
• Add the finely chopped rosemary, garlic paste, salt, black pepper and olive oil to a bowl and mix to combine.
• Add the lamb steaks and coat them evenly with the marinade. Let it marinate for about 5 minutes.
• Place the lamb steaks in the air fryer basket in a single layer and cook for 8 minutes, flipping them halfway through cooking.
• Once cooked, let the lamb steaks rest for a few minutes before serving. Enjoy!

Nutrition

Calories: 491kcal | Carbohydrates: 1g | Protein: 25g | Fat: 42g | Saturated Fat: 16g | Fiber: 0.1g | Sugar: 0.04g

You may also like one of my other favourite recipes …

1

Roast Leg of Lamb

Nothing beats a roast leg of lamb, properly cooked, blushing pink in the centre for an epic Sunday dinner.

Check out this recipe

2

Air Fryer Roast Chicken Thighs

Crispy skinned chicken thighs with a spicy coating

Check out this recipe

Grandads Cookbook may reference or include sections of text and images reproduced courtesy of:

• thedinnerbite.com

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This Is a Quick To Read Recipe

No faff, no waffle, the title says what it is, let’s cook.

From My Air Fryer Recipe Collection

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Air Fryer Butternut Squash

Course Side Dish

Cuisine British

Difficulty Easy

Prep Time 12 minutes minutes

Cook Time 18 minutes minutes

Total Time 30 minutes minutes

Servings 4

Calories 120kcal

Author Richard

Ingredients

• 750 g butternut squash peeled and chopped into 1-inch cubes
• 1 Tbsp rape seed oil
• 1 tsp garlic powder
• 1 tsp chilli flakes
• ½ tsp salt
• ¼ tsp freshly ground black pepper

Instructions

• Peel and cube the butternut squash into 1-inch cubes. To do so, chop off the top and bottom of the squash using a sharp chef’s knife, then use a vegetable peeler to peel it. With it standing upright, cut it in half lengthwise, scoop out the seeds with a spoon, chop it into 1-inch half-moon slices, then dice them.
• Toss the cubes with the oil and seasonings in a bowl to evenly coat them.
• Transfer the seasoned squash to the air fryer basket in a single layer with space in between.
• Air fry the butternut squash for about 18 minutes at 195 °C, shaking the basket every few minutes until golden and fork-tender.

Nutrition

Calories: 120kcal | Carbohydrates: 23g | Protein: 2g | Fat: 4g | Saturated Fat: 0.3g | Fiber: 4g | Sugar: 4g

You may also like one of my other favourite recipes …

1

Air Fryer Roast Anya Potatoes

Lovely crispy skinned Anya potatoes.

Check out this recipe

2

Butternut Squash Macaroni Cheese

Classic mac and cheese with added seasonal roasted butternut squash.

Check out this recipe

Grandads Cookbook may reference or include sections of text and images reproduced courtesy of:

• drdavinahseats.com

The post Air Fryer Butternut Squash appeared first on Grandads Cookbook.

This Is a Quick To Read Recipe

No faff, no waffle, the title says what it is, let’s cook.

From My Air Fryer Recipe Collection

Print

Air Fryer Roast Anya Potatoes

Lovely crispy skinned Anya potatoes.

Course Side Dish

Cuisine British

Difficulty Easy

Prep Time 5 minutes minutes

Cook Time 30 minutes minutes

Total Time 35 minutes minutes

Servings 4

Calories 206kcal

Author Richard

Ingredients

• 750 g Anya Potatoes
• 2 tbsp Rapeseed Oil
• 1 tsp Sea salt

Instructions

• Parboil the potatoes for 5 minutes, drain and allow to dry in the hot pan for a minute or two.
• Toss the potatoes in the oil and sea salt.
• Cook at 190℃ for 30 minutes shaking the basket halfway through.

Nutrition

Calories: 206kcal | Carbohydrates: 33g | Protein: 4g | Fat: 7g | Saturated Fat: 1g | Fiber: 4g | Sugar: 1g

You may also like one of my other favourite recipes …

1

Air Fryer Butternut Squash

Check out this recipe

2

Butternut Squash Macaroni Cheese

Classic mac and cheese with added seasonal roasted butternut squash.

Check out this recipe

Grandads Cookbook may reference or include sections of text and images reproduced courtesy of:

• foodnetwork.co.uk

The post Air Fryer Roast Anya Potatoes appeared first on Grandads Cookbook.

This Is a Quick To Read Recipe

No faff, no waffle, the title says what it is, let’s cook.

From My Air Fryer Recipe Collection

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Air Fryer Duck Legs

Course Main Course

Cuisine British

Difficulty Easy

Prep Time 5 minutes minutes

Cook Time 1 hour hour

Total Time 1 hour hour 5 minutes minutes

Servings 2

Calories 471kcal

Author Gressingham Duck

Ingredients

• 2 Gressingham Duck legs
• 250 g parboiled potatoes

Instructions

• Preheat your air fryer to 160℃, pat the skin of the duck legs with a kitchen towel to remove excess moisture. Prick the skin and season with salt and black pepper, if desired.
• Place the duck legs skin side up in your preheated air fryer for 30 minutes.
• When the 30 minutes is up lift the duck legs out of the fryer and place on a plate. Put the par boiled potatoes into a bowl and pour the duck fat from the base of the air fryer over the potatoes. Season them with salt and mix. Place the potatoes in the bottom of the air fryer drawer and place the duck legs on top.
• Turn up the air fryer to 180℃ and continue to cook for 20-30 minutes until the potatoes are golden and crispy.
• Rest the meat for 10 minutes and then serve.

Nutrition

Calories: 471kcal | Carbohydrates: 22g | Protein: 49g | Fat: 20g | Saturated Fat: 5g | Fiber: 3g | Sugar: 1g

You may also like one of my other favourite recipes …

1

Air Fryer Duck Breast

Crispy skinned duck breasts seared in a pan and finished in the air fryer.

Check out this recipe

2

Air Fryer Roast Chicken Thighs

Crispy skinned chicken thighs with a spicy coating

Check out this recipe

Grandads Cookbook may reference or include sections of text and images reproduced courtesy of:

• Gressingham Duck

The post Air Fryer Duck Legs appeared first on Grandads Cookbook.

This Is a Quick To Read Recipe

No faff, no waffle, the title says what it is, let’s cook.

From My Air Fryer Recipe Collection

Print

Air Fryer Roast Chicken Thighs

Crispy skinned chicken thighs with a spicy coating

Course Main Course

Cuisine British

Difficulty Easy

Prep Time 2 minutes minutes

Cook Time 25 minutes minutes

Servings 5

Calories 262kcal

Author BBC Good Food

Ingredients

• 1 tsp paprika
• ½ tsp mixed herbs
• ½ tsp garlic granules optional
• 4 chicken thighs bone in
• 1 tsp olive oil

Instructions

• Combine the paprika in a bowl with the herbs and garlic granules, if using, together with ½ tsp salt and ½ tsp ground black pepper. Scatter onto a plate. Rub the chicken thighs with the oil, then coat in the spice mix.
• Step 2
• Put in the basket of your air fryer and cook, skin-side down, for 10 mins at 180C. Turn over and cook for a further 10-15 mins until cooked through and the skin is crispy. To check they are cooked, pierce the thickest part of the thigh with a knife to see if the juices run clear. Remove from the air fryer immediately to stop the skin from softening.

Nutrition

Calories: 262kcal | Carbohydrates: 1g | Protein: 19g | Fat: 20g | Saturated Fat: 5g | Fiber: 0.2g | Sugar: 0.1g

You may also like one of my other favourite recipes …

1

Cantonese Style Pan Fried Chicken Thighs (煎雞扒)

This great recipe for Cantonese style pan fried chicken thighs is easy and absolutely delicious. it's quick to cook and the oyster and soy sauce based marinade gives a nice depth of flavour.

Check out this recipe

Grandads Cookbook may reference or include sections of text and images reproduced courtesy of:

• bbcgoodfood.com

The post Air Fryer Roast Chicken Thighs appeared first on Grandads Cookbook.

From My Air Fryer Recipe Collection

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Air Fryer Duck Breast

Crispy skinned duck breasts seared in a pan and finished in the air fryer.

Course Main Course

Cuisine British

Difficulty Easy

Prep Time 5 minutes minutes

Cook Time 22 minutes minutes

Resting Time 5 minutes minutes

Total Time 32 minutes minutes

Servings 2

Calories 278kcal

Author Gressingham

Equipment

• Saute or Deep Frying Pan
• Air Fryer

Ingredients

• 2 Duck breasts
• Sea salt to taste
• Freshly ground black pepper to taste

Instructions

• Preheat your air fryer to 180°C and remove all packaging.
• Pat the skin of the duck breast with a kitchen towel to remove excess moisture. Score the skin of the duck breast and season with salt and black pepper, if desired.
• Heat a frying pan on the hob over a medium to high heat without oil. Place the breast skin side down in the hot frying pan. Cook for 5 minutes until the skin turns golden brown; turn over and seal the meat for 1 minute. Pour off the excess fat regularly.
• Place the duck breasts skin side up in your preheated air fryer for 14-17 minutes, depending on how you like your duck cooked. Leave to rest for 5 minutes before serving.

Nutrition

Calories: 278kcal | Protein: 45g | Fat: 10g | Saturated Fat: 3g

You may also like one of my other favourite recipes …

1

Beer Can Duck

The best duck you will ever taste cooked on a BBQ sat on top of half a can of beer!

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2

Duck Breast with Orange Sauce

This duck breast recipe is easy with a delicious orange sauce.

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Grandads Cookbook may reference or include sections of text and images reproduced courtesy of:

• Gressingham Duck

The post Air Fryer Duck Breast appeared first on Grandads Cookbook.

Michelin * Vegetables – A Notch Above

I am fortunate to have experienced dining at a few of London’s top Michelin starred restaurants including the Café Royal, The Ivy, Langan’s Brasserie and Rules in Covent Garden, Britains oldest restaurant established in 1798.

There is something about the quality and intense flavours of the vegetables in these eateries which elevates theses humble ingredients to being the stand out element on your plate.

This is obviously reflected in the price of the meal or should I say dining experience but you cannot deny that the excellence of the the chefs brings out the very best of the ingredients to hand.

I have collected together some of the best recipes available to reproduce the quality and depth of flavour so we can enjoy Michelin star quality veg at home with friends and family. Many of these recipes need much more preparation time than we usually do at home but bear in mind that most restaurants start their preparation many hours before they start serving meals.

Yes, these recipes do require longer but you can easily impress your friends or family with just a little extra effort.

Sometimes the most important ingredient you can add to your dish is time.

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Vichy Carrots

Course Side Dish

Cuisine French

Difficulty Easy

Prep Time 5 minutes minutes

Cook Time 20 minutes minutes

Total Time 25 minutes minutes

Servings 4

Author Richard

Ingredients

• 1 lb carrots ideally fresh smaller and sweet
• 2 tablespoon butter
• 2 teaspoon sugar
• ¾ cup water approximately
• 1 pinch salt to taste
• 1 pinch pepper to taste
• 2 tablespoon chopped parsley
• ½ tablespoon lemon juice approximately – a good squeeze to taste

Instructions

• Peel the carrots and trim off the ends. Cut the carrots on the diagonal into reasonably thin slices (around ¼in, ½cm thick).
• Melt the butter over a medium heat in a medium skillet/frying pan large enough to hold all the carrots, but without too much extra space. Once the butter has melted, add the sugar, stir to dissolve, then add the carrots.
• Toss the carrots gently in the butter to coat then add the water. You want to add enough to just about cover the carrot slices, but it’s fine to have the tops sticking out a little.
• Bring the liquid to a boil and reduce the heat so that it simmers. Continue to cook for around 20 minutes until the liquid evaporates and the carrots are tender to a knifepoint. If they are not as fresh or slices are thicker, you may want to cook some of the time at the start with a lid on to help them steam and cook more, but I don’t generally find I need to. Stir the carrots a couple of times as they cook to turn the slices and ensure those at the top swap to the bottom so all spend part of the time in the liquid.
• Once the liquid has evaporated, apart from a slight buttery glaze, and the carrots are tender, add a little salt and pepper, to taste, the parsley and lemon juice. Stir to coat evenly then serve.

You may also like one of my other favourite recipes …

1

Glazed Chantenay Carrots

Delicious baby carrots glazed with butter and brown sugar.

Check out this recipe

2

Hasselback Potatoes

Try something new with your Sunday roast this weekend with these garlic and rosemary hasselback potatoes.

Check out this recipe

The post Vichy Carrots appeared first on Grandads Cookbook.

If you are a recently diagnosed type 2 diabetic like me then you are probably looking for tasty alternatives to the carbohydrates and sugary foods that we should restrict in our diet.

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Roasted Parsnips, Carrots and Red Onion

Course Side Dish

Cuisine American

Difficulty Easy

Prep Time 10 minutes minutes

Cook Time 35 minutes minutes

Total Time 45 minutes minutes

Servings 8

Calories 169kcal

Author Richard

Ingredients

• 2 lbs carrots
• 1 lb parsnips
• 4 naval oranges
• 1 red onion
• 2 tbsp olive oil
• 1 tbsp honey
• ½ tsp sea salt
• ¼ tsp Freshly ground black pepper
• 6 sprigs fresh thyme

Instructions

• Preheat oven to 425℉/220℃. Line a heavy baking tray with unbleached parchment paper.
• Prep veggies: peel parsnips and carrots and cut lengthwise into ¼” strips. Thinly slice onion. Cut oranges in half through the stem and then cut into ¼” thick half moons.
• In a medium sized bowl, toss cut veggies in olive oil, honey, salt and pepper. Mix until evenly coated.
• Turn veggies onto prepared baking pan. Spread evenly and then add the sprigs of fresh thyme on top.
• Roast in preheated oven for 35 minutes, mixing once half way through.
• Remove thyme stems and transfer to serving platter or bowl. Sprinkle on some chopped fresh parsley or fresh thyme leaves if desired.
• Serve warm or at room temperature.

Nutrition

Calories: 169kcal | Carbohydrates: 34g | Protein: 3g | Fat: 4g | Saturated Fat: 1g | Fiber: 8g | Sugar: 17g

You may also like one of my other favourite recipes …

1

Leeks Cabbage and Mushrooms

Sauteed combination of lovely fresh greens with golden chestnut mushrooms.

Check out this recipe

2

Glazed Chantenay Carrots

Delicious baby carrots glazed with butter and brown sugar.

Check out this recipe

Grandads Cookbook may reference or include sections of text and images reproduced courtesy of:

• diabetesselfmanagement.com
• debraklein.com

The post Roasted Parsnips, Carrots and Red Onion appeared first on Grandads Cookbook.