Friday, 18 August 2017

Plum Drizzle Cake


Plum Drizzle Cake
Wow, this is now my new favourite cake!  It is very easy to make and just so scrummy – it won’t last long.  I made it with plums from my garden, luckily there are a lot more plums to pick.
 
Serves 8
Prep time:  15 minutes
Cooking time: 60 minutes
 
Ingredients
250g self raising flour
175g soft butter, plus extra for greasing
175g golden caster sugar
2 eggs
2 tsp vanilla extract
175g plums, stoned & diced (weight after stoned)
140g caster sugar
1 lemon, juice only
 
Method

  1. Preheat the oven to 180°C/160°C Fan/Gas mark 4 and grease a 900g loaf tin.
  2. Place the flour, butter, sugar, eggs and vanilla extract into a large bowl and beat with a hand mixer for 5 minutes until pale and creamy – this mixture is very thick.
  3. Spoon a third of the cake mixture into the tin, and scatter with 50g of the plums.  Now spoon over another third of the mixture and spread out, scatter over another 50g of the plums.  Then spoon the remaining cake mix into the tin and gently spread out with the back of a spoon.
  4. Bake in the oven for 1 hour, until a skewer inserted comes out clean.
  5. In the meantime, place the remaining 75g of plums in a small bowl with 140g caster sugar and the juice of 1 lemon and mix through.  Poke the cake all over with a skewer and spoon over the fruit.  Leave in the tin until the cake is cool and the drizzle topping is crisp, enjoy!

BBQ Belly Pork with Noodles


BBQ Belly Pork with Noodles

Try this mouth-watering crispy pork belly & noodle recipe for an easy way to enjoy pork that tastes delicious!   Make sure to use Lee Kum Kee Soy Sauce to make this dish taste sensational!

 Serves 4
Prep time:  15 minutes
Cooking time:  1 hour 10 minutes
 
Ingredients
For the belly pork:
8 belly pork slices
2tbsp olive oil
1onion, peeled and sliced into wedges
Freshly ground pepper
 
For the belly pork BBQ sauce:
75ml dry white wine
75ml Lee Kum Kee dark soy sauce*
2 garlic cloves, crushed
1tbsp light brown sugar
1 heaped tsp ground ginger
1 heaped tbsp tomato puree
For the sauce:
1tbsp sesame oil
1 large red pepper, deseeded & sliced
3 spring onions, sliced
1 red chilli, deseeded & sliced
150g bean sprouts
300g medium egg noodles
Handful of coriander leaves, chopped
 
For the sauce
2tbsp Lee Kum Kee Double Deluxe soy sauce*
2tbsp oyster sauce
1tbsp rice vinegar
 

 

Preparation method
 
  1. For the belly pork, 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.  Remove from the oven, cover with foil and set aside, reserving the sauce and onions from the roasting tin.
  5. Heat a large frying pan or wok and add the sesame oil to the pan and stir-fry the pepper, spring onions and chilli for 2-3 minutes. Add the beansprouts and half the chopped coriander for the last 30 seconds. Remove the vegetables and set aside.
  6. For the sauce, add the reserved BBQ sauce, soy sauce, oyster sauce and rice vinegar to the wok and allow to reduce to a syrupy glaze.
  7. Blanch the noodles in the boiling water for about 3-4 minutes, until tender but still retaining a slight bite, then drain and immediately add to the wok toss through the sauce and then add the vegetables to warm through. Divide equally among serving bowls.
  8. Slice the pork belly and serve with the noodles with a sprinkling of coriander. Enjoy!
     
  • Lee Kum Kee products are available from all the major supermarkets and will provide the best flavours to your recipes. #soysenses

     

Tuesday, 15 August 2017

The Best Chicken Tagine


The Best Chicken Tagine

This simple chicken tagine is great made a day before and left so the flavours can infuse – a one-pot wonder!
Serves 4
Prep time:  20 minutes (plus marinating & soaking time)
Cooking time:  40 minutes
 
Ingredients
8-10 chicken thighs, skinned, boned & cut into bite-sized pieces
2tsp paprika
1tsp ground ginger
1tsp ground cumin
1tsp ground turmeric
½ tsp ground cinnamon
50g raisins
100g dried apricots, sliced
500ml chicken stock, hot
1tbsp olive oil
2 large onions, finely sliced
6 garlic cloves, peeled & finely chopped
Pinch of saffron, soaked in a splash of hot water
2 x 400g tins of chopped tomatoes
1tbsp tomato puree
1tbsp honey
 
To serve
50g flaked almonds, toasted
Handful of fresh coriander, finely chopped
250g couscous
Small handful of fresh mint, chopped
1 lemon, zest & juice

  

Preparation method
  1. Place all the spices in a large bowl, add the chicken and toss until the chicken is fully covered.  Cover the bowl with cling film and chill in the refrigerator for at least an hour, or overnight.
  2. In another bowl, add the raisins, apricots and pour over 200ml of the hot stock.  Allow to soak for at least an hour, or overnight.
  3. Heat the oil in a large frying pan over a high heat, add the chicken in 2 batches. Brown the chicken and remove with a slotted spoon onto kitchen paper and set aside.
  4. In the remaining oil, fry the onions over a medium heat for 5 minutes until soft, stir through the garlic for the final minute.  Now add the saffron with the water, tomatoes, tomato puree, honey, fruit with liquid and the remaining 300ml of chicken stock.  Bring the pan to a simmer, cook for 10 minutes and season to taste.
  5. Now add the browned chicken and stir through.  Cover partially and simmer for 20 minutes, stir occasionally until the chicken is cooked and the sauce has thickened.
  6. Meanwhile, put the couscous in a large bowl and cover with 250ml boiling water. Cover with cling film and leave for 5 minutes.  Use a fork to fluff up the couscous, mix in the mint, lemon juice & zest.  Season to taste.
  7. Serve the chicken tagine on top of a generous serving of couscous, top with a scattering of flaked almond and coriander.  Enjoy!

Friday, 11 August 2017

Baked Cod with a Chorizo Crumb served with New Potatoes, Parma Ham & Green Beans and Lemon Aioli




This is a simple and quick dish with great flavours!  The chorizo crumb gives the cod another dimension whilst the Parma ham and lemony vegetables compliment this dish perfectly.

 
Baked Cod with a Chorizo Crumb served with New Potatoes, Parma Ham & Green Beans and Lemon Aioli


Serves 4
Prep time:  15 minutes (plus chill time)
Cooking time:  20 minutes
 
Ingredients
 
For the cod
175g chorizo, skin removed, sliced
50g breadcrumbs
25g toasted flaked almonds
Zest of ½ lemon
½ - 1tbsp olive oil plus extra for greasing
4 boneless, skinless cod fillets
 
For the Aioli
6tbsp mayonnaise
1 garlic clove, crushed
½ lemon, juice only
 
For the vegetables
500g new potatoes, halved if large
225g green beans, trimmed
4 slices Parma Ham
1 garlic clove, crushed
Juice of 1 lemon
 

 

Preparation method
 
  1. Heat a frying pan to a medium heat and add the chorizo.  Cook until it releases oil and begins to crisp.
  2. Meanwhile, prepare the aioli by placing all the ingredients in a bowl, mix together and season to taste, place in the refrigerator to chill.
  3. Now add the chorizo and its oil to a food processor with the breadcrumbs, almonds, zest and olive oil and blitz until you have a crumb.  Season to taste.
  4. Preheat the oven to 200°C/180°C Fan/Gas mark 6.  Place the cod on a lightly greased baking tray.  Heap the crumbs onto each fillet and pat down so that they are well covered.  Allow to chill in the refrigerator for 20 minutes to firm up. Place in the oven and bake for 10-15 minutes, until the flesh has turned opaque and the crumb is golden.
  5. Meanwhile, cook the new potatoes in boiling salted water for 10-15 minutes until tender.  Add the beans for the final 2 minutes.
  6. Heat a frying pan and add the Parma ham, cook for 2 minutes until crisp.  Allow to drain on kitchen paper and set aside.
  7. Drain the potatoes and place back in the pan with the garlic and lemon juice. Toss together and crumble in the Parma ham.
  8. Remove the cod from the oven and divide between four plates with a serving of vegetables and a good dollop of lemon aioli.  Enjoy!
 

Scotch Eggs with a Pork Crackling Crumb


Scotch Eggs with a Pork Crackling Crumb

I have made many Scotch Eggs but by adding Mr Trotter’s Great British Pork Crackling you are adding an extra delicious crunch that put these Scotch Eggs on another level!  A definite must try!

 

Serves 6
Prep time:  15 minutes (plus 20 minutes chill time)
Cooking time:  15 minutes
 
Ingredients
25g butter
2 shallots, finely chopped
2 garlic cloves, finely chopped
500g good quality sausagemeat
Small handful of fresh flat-leaf parsley, finely chopped
5 fresh sage leaves, finely chopped
1 tbsp English mustard
Sea salt & freshly ground pepper
6 eggs
50g plain flour
2 large eggs, beaten
40g panko breadcrumbs
Vegetable or sunflower oil for deep-frying

 

Preparation method
 
1.  Melt the butter in a frying pan and gently fry the shallots and garlic for 5 minutes or until softened. 
 
2.  Add the shallots to a bowl with the sausagemeat, parsley, sage and mustard.  Mix through and season to taste.
 
3.  Meanwhile soft boil the eggs placing them in a pan of boiling water and cooking them for 6 minutes.  Cool them in cold water and peel them under the water.
 
4.  To assemble, place a sheet of cling film on a board, put a ball of sausagemeat on top and flatten enough to cover the whole egg.  Place an egg in the middle, then draw up the ends of the cling film and massage the sausagemeat to cover the egg evenly.  Repeat this with the rest of the eggs.
 
5.  Blitz the pork crackling in a blender and mix with the breadcrumbs.  Place the flour, eggs and crackling crumbs on three separate plates.  One at a time roll each Scotch egg in the flour, then dip into the egg and then into the crackling crumbs to cover.  Repeat this with the rest of the eggs.  Now place in the refrigerator for 20 minutes.
 
6.  In a deep-fryer heat the oil to 170°C, test the oil is ready by dropping in a piece of bread.  If the oil sizzles and the bread turns golden in less than a minute the oil is ready.  Place the Scotch eggs into the oil and fry for 5-6 minutes or until evenly browned.  Fry in batches and keep them warm in a low oven.
 
7.  Remove with a slotted spoon and drain on kitchen paper.  Enjoy!
 
  • Click the link below to find out where to buy the delicious Mr Trotter’s Great British Pork Crackling.  I would buy a few packets and you must also grab a few bags of Mr Trotter’s Proper Potato Crisps – the best crisps I’ve ever tasted!
           www.mrtrotters.com
 

Tuesday, 8 August 2017

Seafood & Chorizo Spaghetti

Seafood & Chorizo Spaghetti
A wonderfully delicious pasta dish full of flavour & freshness – my boyfriend’s favourite!


Serves 2

Preparation time: 10 minutes
Cooking time: 15 minutes

Ingredients
250g dried spaghetti
 2tbsp olive oil
2 garlic cloves, peeled & finely chopped
2 red chillies, finely chopped
150g chorizo, chopped into bite sized pieces
200ml dry white wine
2tbsp tomato puree
1 lemon, juice & zest
250g raw king prawns
400g mussels, cleaned
25g butter
Freshly ground pepper& salt
Small handful of fresh parsley, finely chopped

Method
1.    In a large pan of salted water cook the spaghetti until al dente.
2.    Meanwhile in a large frying pan heat the olive oil and then add the garlic, chillies and chorizo and cook for 2 minutes.
3.    Now add the wine and tomato puree and simmer for a few minutes until the sauce reduces slightly.
4.    Add the prawns and mussels, cover with a lid.  Shake the pan regularly and cook until they are cooked through, approximately 4-5minutes.
5.    Drain the pasta and add to the frying pan with half of the rocket, lemon juice and butter.  Mix through until the pasta is fully coated and the rocket has wilted, season to taste.
6.    To serve, divide between two warmed plates and top with lemon zest and a sprinkling of parsley, enjoy!

Friday, 4 August 2017

Skinny Chicken Caesar Salad


Skinny Chicken Caesar Salad
This salad is so tasty you won’t realise it is low in fat!
 

Serves 2
Prep time:  10 minutes
Cooking time: 15 minutes
 
Ingredients
For the dressing
100ml 0% fat Greek yogurt
1 clove of garlic, peeled & finely chopped
½ lemon, juice only
½ tsp mustard powder
½ tsp Worcestershire Sauce
30g parmesan cheese, grated plus extra for shavings
Freshly ground salt & pepper
 
For the salad
Low calorie cooking spray
2 chicken breasts, skin removed
4 rashers of smoked bacon
2 gem lettuces, leaves separated
100g cherry tomatoes, halved
25g anchovies, finely chopped
 
Method

  1. For the dressing place, all the dressing ingredients into a bowl and whisk together until fully mixed through and season to taste.  Place in the fridge until needed.
  2. Heat a large frying pan over a medium heat and add a drizzle of olive oil or a few sprays of Fry Light.  Season the chicken and place in the pan and cook the chicken until it is cooked through.  Add the bacon and cook until crispy.  Once cooked slice the chicken and chop the bacon.
  3. Meanwhile place the lettuce and tomatoes into a large bowl and drizzle over half the dressing, toss through until the salad is fully coated and divide the salad between two serving plates.
  4. Sprinkle the salad with the anchovies, chicken, bacon and drizzle with the remaining dressing.  Scatter with some parmesan shavings and some freshly ground pepper.  Enjoy!