Tuesday, 27 June 2017

Healthy but Tasty Full English Breakfast


Healthy but Tasty Full English Breakfast
An absolutely delicious and healthy alternative to a traditional Full English – such a tasty dish with a kick!
 

Serves 4
Prep time:  5 minutes
Cooking time: 20 minutes
 
Ingredients
8 rashers of smoked bacon
Few sprays of Fry light
6 pork sausages, cut into bite-size pieces
350g cherry tomatoes
200g button mushrooms
1 tsp chilli flakes (add more for an extra kick)
150g baby spinach leaves
4 free range eggs
Freshly ground pepper
 
Method 

  1.  Remove the fat from the bacon and grill to your desired crispiness.
  2.  Meanwhile, heat a large frying pan over a medium heat and spray with Fry Light.  Add the sausage pieces and fry for 3-4 minutes until cooked through and golden.  Now add the tomatoes, button mushrooms and chilli flakes and fry for a further 3 minutes.
  3. Heat another frying pan over a medium heat and spray with Fry Light and fry your eggs.  Season with pepper and a sprinkling of chilli flakes.
  4. Whilst the eggs are frying add the spinach to the sausage, tomatoes and mushrooms and mix through until the spinach has wilted.  Season to taste.
  5. To serve, divide the sausage mix amongst 4 serving plates and top with the bacon and eggs.  Enjoy!



Monday, 26 June 2017

Belly Pork Slices in Barbecue Sauce


Belly Pork in Barbecue Sauce

An extremely delicious meaty and juicy dish which is very simple to make.


Serves 4
Prep time:  5 minutes
Cooking time: 60 minutes
 
Ingredients
For the belly pork:
8 belly pork slices
2tbsp olive oil
1onion, peeled and sliced into wedges
Freshly ground pepper
 
For the sauce:
75ml dry white wine
75ml dark soy sauce
2 garlic cloves, crushed
1 tbsp light brown sugar
1 heaped tsp ground ginger
1 heaped tbsp tomato puree


Method



1.  Preheat the oven to 200°C/Fan 180°C/Gas mark 6.

2.  Rub the belly pork in oil and season with pepper.  Place the onions in a roasting tin and place the belly pork on top.  Bake in the oven for 30 minutes.

3.  Meanwhile, mix all the BBQ sauce ingredients in a bowl.

4.  After the belly pork has cooked for 30 minutes pour away any oil and pour over the sauce.  Now cook for a further 30 minutes, basting the pork frequently.

5.  Serve with rice or baked potato and a tasty salad.
 




Friday, 9 June 2017

Stilton, Bacon & Mushroom Quiche


Stilton, Bacon & Mushroom Quiche
Quiche always goes down well, delicious served hot or cold. If blue cheese doesn’t take your fancy then you can use cheddar or any other hard cheese.

 

Serves 6
Prep time:  20 minutes, plus chilling time
Cooking time: 45-50 minutes
 
Ingredients
For the pastry;
225g plain flour, plus extra for dusting
115g butter, cubed
1 egg yolk
 
For the filling;
200g smoked bacon lardons
1 onion, peeled & finely chopped
100g mushrooms, sliced
2 garlic cloves, finely chopped
120g stilton cheese, crumbled
2 large eggs
2 egg yolks
150ml double cream
150ml milk
Freshly ground pepper

 

Method
 
1.  For the pastry, place the flour and butter in a food processor and blend.  Add the egg yolk and 3-4 tbsp chilled water, blend until you have a smooth dough.  On a floured surface knead briefly, cover in cling film and chill for 30 minutes.
 
2.  Preheat the oven to 190°C/170°C Fan/Gas Mark 5.
 
3.  On a lightly floured surface, roll out the pastry and line a 23cm deep flan tin, press the dough into the sides.  Prick the base of the pastry and line with greaseproof paper and baking beans.  Blind bake for 12 minutes, remove the paper and beans, and bake for a further 10 minutes or until slightly golden.
 
4.  For the filling, heat a large frying pan and dry fry the lardons for 3-4 minutes.  Add the onion and mushrooms, fry for a further 2-3 minutes.  Add the garlic and fry for a further minute, then spread over the pastry case and top with the cheese.
 
5.  In a bowl whisk together the eggs, double cream, milk and pepper, and pour into the pastry case.  Place in the oven and bake for 25-30 minutes, or until golden and set.
6.  Allow to cool slightly and serve while still hot or cold.
 

The Best Quiche Lorraine Recipe

The Best Quiche Lorraine
The key to the perfect quiche is simplicity!  


Serves 6
Prep time:  20 minutes, plus chilling time
Cooking time: 45-50 minutes

Ingredients
For the pastry;
225g plain flour, plus extra for dusting
115g butter, cubed
1 egg yolk

For the filling;
200g smoked bacon lardons
1 onion, peeled & finely chopped
120g gruyere cheese, grated
2 large eggs
2 egg yolks
150ml double cream
150ml milk
Freshly ground pepper

Method

1.  For the pastry, place the flour and butter in a food processor and blend.  Add the egg yolk and 3-4 tbsp chilled water, blend until you have a smooth dough.  On a floured surface knead briefly, cover in cling film and chill for 30 minutes.

2.  Preheat the oven to 190°C/170°C Fan/Gas Mark 5.

3.  On a lightly floured surface, roll out the pastry and line a 23cm deep flan tin, press the dough into the sides.  Prick the base of the pastry and line with greaseproof paper and baking beans.  Blind bake for 12 minutes, remove the paper and beans, and bake for a further 10 minutes or until slightly golden.

4.  For the filling, heat a large frying pan and dry fry the lardons for 3-4 minutes.  Add the onion, fry for a further 2-3 minutes then spread over the pastry case and top with the cheese.

5.  In a bowl whisk together the eggs, double cream, milk and pepper, and pour into the pastry case.  Place in the oven and bake for 25-30 minutes, or until golden and set.



6.  Allow to cool slightly and serve while still hot or cold.

Monday, 5 June 2017

Lemon Meringue Tarts


An absolutely delicious dessert – little bites of heaven!


Serves 4
Prep time:  15 minutes plus overnight chilling time
Cooking time: 45 minutes
 
Ingredients
 
For the pasty
25g icing sugar
100g plain flour
60g salted butter, cut into cubes
1 egg yolk
 
For the lemon filling
3 lemons, grated zest and juice
100g salted butter
175g caster sugar
2 eggs plus 2 egg yolks
4tbsp double cream
 
For the meringue
6 egg whites
100g caster sugar

 

Method
 
  1. To make the pastry, place the icing sugar and flour into a large bowl. Add the butter and rub together until you have a breadcrumb consistency.  Make a well in the centre, add the egg yolk and mix with your fingertips until you have a smooth pastry.  Leave to chill in the fridge as long as possible - overnight is best.
  2. Preheat the oven to 180°C/Fan 160°C/Gas mark 4.  Lightly grease four 10cm individual tart tins.
  3. For lemon filling, put all the ingredients except the double cream in a saucepan and heat over a low heat until the butter has melted.  Remove from the heat and allow to cool for a minute and then add the cream. 
  4. Put the lemon mixture through a sieve and return to the pan and heat slowly until it thickens.  Now sieve again and set aside.
  5. On a lightly floured surface roll out the pastry to 3mm and line the tart tins, press the dough into the sides.  Prick the base of the pastry and line with greaseproof paper and baking beans.  Blind-bake for 4 minutes, then remove the beans and paper and bake for a further 4 minutes until golden.
  6. Once the cases have cooled pour in the lemon mixture to set.
  7. To make the meringue, put the egg whites in clean, dry bowl.  Using an electric mixer whisk the egg whites on a low to medium speed until they start to turn white, then increase the speed to high.  While the egg whites are whisking put the sugar and 4 tsp water into a pan and heat the mixture over a low heat until the mixture reaches 110°C.  Carefully swirl in 1tbsp of cold water around the edge to prevent crystals forming.
  8. Pour the sugar syrup slowly into the egg whites whilst they are whisking.  Keep whisking until the mixture cools and soft peaks form.
  9. Place the meringue on top of the lemon tarts.  Using a chef’s blowtorch to crisp the outer shell (or lightly brown under a hot grill).  Decorate with sieved icing sugar if desired.  Enjoy.
     

Thursday, 1 June 2017

Bistro-Style Roast Chicken



Bistro-Style Roast Chicken
Dark golden crispy skin and tender juicy meat makes this chicken a weekly must.
 


Serves 4
Prep time5 minutes
Cooking time: 1 hour

Ingredients
1tbsp rosemary, chopped
3 garlic cloves, finely chopped
1 lemon, juice only
60g unsalted butter
¼ tsp cayenne pepper
Pinch of paprika
Freshly ground salt and pepper
1 medium chicken

Method
  1. Preheat oven to 220°C/200°C/Gas mark 7. 
  2. In a small bowl mix together all the ingredients.  Taste and adjust the seasoning.
  3. Coat the chicken all over with the herb mixture. Place the chicken on an oiled rack in a large, heavy roasting tin. Pour 250ml water into the pan, you may need to add more water to the pan if becomes dry during roasting. 
  4. Roast the chicken, basting several times with the pan juices, for one hour or until golden brown and the juices run clear when the thigh is pierced with a knife.
  5. Let rest for about 10 minutes before carving.


Monday, 8 May 2017

The Best Chicken Tikka Masala Recipe


The Best Chicken Tikka Masala
A great British favorite!  If you love curry you will absolutely adore this dish!

Serves 4
Prep time10 minutes (plus 24 hours marinating)
Cooking time: 20-25 minutes

Ingredients
For the Tikka Masala
2 tsp ground coriander
1 tsp smoked paprika
1 tsp ground cumin
Pinch of salt
1 tsp fenugreek
½ tsp ground cinnamon
1 tsp ground ginger
1 tsp mild chilli powder
2 tsp hot chilli powder
1 tsp black pepper
1 tsp ground cardamom
¼ tsp ground cloves
1 ½ tsp ground turmeric

For the Chicken
1 tsp smoked paprika
1 tsp hot chilli powder
6 cloves of garlic, finely chopped
1 tsp soy sauce
2 tbsp olive oil
500g (1 lb 2oz) chicken breasts, cut into chunks
2 tbsp vegetable oil
1 large onion, finely sliced
2-3 tomatoes, blanched, peeled & finely chopped
400ml coconut cream (or a good quality coconut milk and 100ml of double cream)
Salt & pepper for seasoning
Handful of fresh coriander, finely chopped
Basmati rice & Indian breads, for serving

Method

1.  Mix together all the spices for the tikka masala.

2.  To make the chicken, mix together 2 tsp of the tikka masala, a pinch of salt, smoked paprika, chilli powder, 5 garlic cloves, soy sauce and olive oil in a large bowl.  Coat the chicken pieces in the spices, cover and leave to marinate in the refrigerator for 24 hours.

3.  Remove the chicken from the refrigerator and bring it to room temperature.  Heat the vegetable oil in a large frying pan until it begins to smoke.  Add the chicken until browned.  Remove from the pan and place on a warm plate.

4.  Add 2 large tsp of tikka masala to the oil in the frying pan with the onions, garlic and tomatoes, fry for 2-3 minutes, until the onions have softened.

5.  Add the coconut cream, mix through and add the chicken.  Cook the chicken 15-20 minutes whilst bringing the sauce to a simmer to allow it to thicken, season to taste.

6.  Serve the chicken tikka masala, basmati rice Indian breads and a sprinkling of fresh coriander... Delicious!


Friday, 5 May 2017

Sticky Chocolate Loaf Cake



Sticky Chocolate Loaf Cake
A deliciously gooey sticky chocolate cake that stays moist for days!

Serves 10-12

Preparation time: 20 minutes
Cooking time: 1 hour 10-20minutes



Ingredients
250g unsalted butter, softened plus extra to grease
225g dark brown soft sugar
3 medium free-range eggs
150g golden syrup
1 tbsp vanilla essence
100g plain chocolate (melted)
225g plain four
1tsp bicarbonate of soda
25g good-quality cocoa powder
250ml boiling water

Topping

250g milk chocolate
350g strawberries
2 boxes of chocolate fingers

Method

1. Preheat the oven to 190°C/fan 170°C/gas mark 5 then grease and line a 900g loaf tin.

2. Place the butter and sugar into a mixer and mix for a few minutes until light and fluffy. Add the eggs one at a time, and mix well.

3. Gradually add the syrup, vanilla essence and melted chocolate – mix well.

4. Sift the flour, bicarbonate of soda and cocoa powder into another mixing bowl. Add a third of the flour mix into the cake mix and blend well. Add half the boiling water, then half the flour mix and beat well. Now add the remaining water and flour, mix well.

5. Carefully pour the mixture into the prepared tin and bake for 30 minutes. Now reduce the heat to 170°C/fan 150°C/Gas mark 3 ½ and bake for another 30-40 minutes or until a skewer comes out almost clean. Do not worry if it’s a bit sticky – it will continue to cook whilst cooling. Remove from the tin, transfer to a serving plate and allow to cool.

6. To decorate, pour over half the melted chocolate and spread evenly over the cake. Now place the chocolate fingers evenly around the cake. Dip the strawberries into the remaining chocolate and place on and around the cake. Enjoy!








Tuesday, 21 March 2017

Soufflé Baked Potatoes with Cheddar


Soufflé Baked Potatoes with Cheddar
This is a deliciously comforting main course or can be served as a side!
Serves 4
Preparation time:  15 minutes
Cooking time:  80 minutes

Ingredients
4 baking potatoes
2 eggs, separated
120g Mature Cheddar Cheese
2 tbsp fresh chives, chopped
1 x 85g watercress, roughly chopped
2 tsp Dijon mustard
Freshly ground salt & pepper

 
Preparation method

1.    Preheat the oven to 200°C/180°C fan assisted/Gas mark 6.

2.    Place the potatoes on a baking tray and  bake in the oven for 1 hour and set aside until they are cool enough to handle.  Now cut the potatoes in half and scoop out all the potato into a bowl and reserve the skins.

3.    Mix the potato with the egg yolks, cheese, chives and watercress – season to taste.

4.    In a separate bowl whisk the egg whites until stiff and then fold into the potato mix.  Now spoon the mixture back into the skins.

5.    Return to the oven for 20 minutes and serve immediately – enjoy!