Crunchy corn and pepper salsa

* INGREDIENTS

- 1 tbsp olive oil
- 1 tbsp honey
- 1 clove of garlic, crushed
- 1 tsp ground cumin
- juice 1 lime
- 1 bunch spring onions, chopped
- 140g frozen  sweetcorn, defrosted
- 1 red pepper, seeded and finely chopped


* METHOD

1. Assemble. Whisk the  olive, honey, garlic, cumin and lime juice together in  a medium bowl with some salt and pepper to make a dressing.
2. Add the spring onions, sweetcorn and finely chopped red pepper and stir together.
3. Serve with chopped jalapenos on the side.

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Chunky Tomato and Avocado salsa

* INGREDIENTS

- 1/2 red onion, finely chopped
- 1 small red chilli,seeded and chopped
- 3 ripe tomatoes, chopped
- juice of 1 lime
- 1 tbsp white wine vinegar
- 2 avocados
- small bunch coriander, chopped


* METHOD

1. Mix the salsa. Combine the onion, chilli, tomatoes, lime and vinegar with some seasoning and mix well.
2. Just before serving, peel, stone and chop the avocados and ad them to the salsa, along with the coriander.
3. Make just before you want to eat, so the avocado doesn't discolour.

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Tex mex beef tacos

* INGREDIENTS

- 500g pack lean minced 
- 1 tbsp sunflower oil
- 4 cloves of garlic, crushed
- 1 1/2 tbsp dried oregano
- 2 tsp ground cumin
- 2 tsp paprika
- Pinch of chilli flakes
- 4 taco shells
- grated cheese and jalapenos, to serve


* METHOD

1. Brown the mince. Heat a large frying pan until very hot, then brown the mince. Remove , then season. Add the oil to the pan and fry the garlic, oregano and spices for 1 minute, until fragrant.
2. Serve. Return the beef to the pan, toss well, then cook for 2-3 minutes, until hot through. Warm the taco shells and serve with the beef, grated cheese and jalapenos.

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Beef Lattice

* INGREDIENTS

- 1 kg minced beef
- 100g tomato ketchup
- 4 eggs
- 3 onions, finely chopped
- 3 cloves of garlic, finely chopped
- small handful of sage, chopped
- 200g mushroom, finely chopped
- 25g butter
- 500g pack puff pastry


* METHOD

1. Make the beef filling. mix the beef with the ketchup, 3 eggs, seasoning and 100ml water and mix well with your hands until combined. Mix in the onions, half the garlic, and the herbs.
2. Make the stuffing. Turn oven to fan 180C/ conventional 2OOC/ gas 6. Press the meat into a sausage shape about 30cm x 10 cm on a baking tray. Cook for 20 minutes, then remove and leave to cool. fry the mushroom in the butter for 3 minutes. Add the remaining garlic and cook for 2 minutes more. pour away any excess liquid.
3. Assemble and bake. Roll the pastry into a rectangle large enough to wrap up the beef. Beat the remaining egg with a little water and brush over the pastry. Spread the mushroom along the middle of the pastry. Sit the meat on top, then cut the pastry either side into strips, from the meat to the outer edge. Criss-cross these over the meat to enclose, then tuck the ends under. Brush the parcel with egg, put on a tray and bake for 40 minutes, covering after 30 minutes if it's looking too brown.
4. Serve with mashed potatoes and carrots or peas.

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Steamed Pomfret with Preserved Radish

* INGREDIENTS

- 1 white pomfret

- 1 small pack of preserved radish (finely chopped)

- 5 cloves garlic-finely chopped

- 2 stalks of spring onion

- 2 pieces ginger

- Some spring onion strips

- 2 tbsp soy sauce

- 1 tsp oyster sauce

- 1/2 tsp sesame oil

- 250ml stock

- 1 tsp fish sauce

- 2 tbsp cooking wine

* METHOD

1. Clean the fish, stuff the cavity with 2 pieces of ginger and some spring onion strips.
2. Lay 2 stalks of spring onion on plate, place the fish on top.
3. Steam over high heat for 10-15 minutes until cooked.
4. Meanwhile, heat oil and deep fry the chopped preserved radish and chopped garlic until fragrant and crispy, drain well and set aside.
5. Leave 2 tbsp of oil in wok, saute 2 tbsp soy sauce, 1 tsp oyster sauce, 1/2 tsp sesame oi, 250ml stock, 1 tsp fish sauce and 2 tbsp cooking wine.
6. Remove the steamed fish from the steamer, strain off the liquid, then pour the gravy over the fish.
7. Lastly, pour the crispy fried preserved radish over the fish, serve hot.

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Stuffed Yu Char Kuey with Fish Paste

 

* INGREDIENTS

- 500g mackerel fish paste

- 300g minced pork

- 1 egg white

- 2 yu char kuey

- 1/2 green, red capsicum

- 1/2 can pineapple

- 1/2 cucumber

- 3 tbsp corn flour

- 1 pieces of dry rice vermicelli

- 1/2 cup water

- 10g pepper powder (2 tsp)

- Salt as needed

- 1 tbsp cooking wine

- 5 tbsp tomato sauce

- 1/2 tsp sugar

- oil for frying

* METHOD

1. Combine fish paste, minced pork, pepper powder 1 tsp of salt and cooking wine.
2. Dice the green and red capsicum, pineapple and cucumber.
3. Divide the yu char kuey, slice each of them open, then fill the hollow with the paste.
4. Heat 1 tbsp of oil in a frying pan, coat both sides of the stuffed yu char kuey with egg white and corn flour, then shallow fry until golden brown over medium heat.
5. Cut each shallow fried yu char kuey into 3 pieces.
6. Deep fry the dry rice vermicelli into hot oil until puff up and turn crispy, remove and drain, then place on a serving plate. Arrange the yu char kuey on top of the fried rice vermicelli.
7. Leave 1 tbsp of oil in wok, add in the diced green and red capsicum, cucumber and pineapple, stir fry for a couple of minutes, then add in tomato sauce, stir fry over high heat, pour in 1/2 cup of water, when it comes to a boil, reduce heat and simmer for a while.
8. Toss in dash of salt and sugar to taste, cook until the gravy thickens.
9. Pour the gravy over the yu char kuey, serve hot.

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Turkey Meatball Korma

* INGREDIENTS

- 500g pack turkey mince
- 1 rounded tbsp korma curry paste
- 1 tsp groundnut, vegetable or olive oil
- 1 onion, finely chopped
- 500ml chicken stock
- 175ml reduce-fat or light coconut milk
- large handful of sugar snap peas, halved on the diagonal
- 16 cherry tomatoes, halved
- 1 tbsp toasted flaked almonds
- few coriander leaves (optional)


* METHOD

1. Make the meatballs. Mix the mince with 1 tsp curry paste and some seasoning. Shape into walnut-sized meatballs. Heat the oil in a non-stick frying pan. Fry the meatballs for 5 minutes, turning until they are browned all over.
2. Make the sauce. Heat the remaining curry paste in a pan. Add the onion and fry over a low heat for about 5 minutes, until soft - be careful not to burn the paste (add a splash of water if you need to). Pour in the stock and coconut milk and bring to the boil.
3. Simmer. Turn the heat down to low and add the meatballs. Cook for 10 minutes, or until the turkey is cooked through and the sauce has thickened slightly. Add the sugar snaps and tomatoes, and cook for another 2 minutes.
4. Serve. scattered with the almonds and coriander, if using, and serve with rice.

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Greek Lamb tray bake

* INGREDIENTS

 - 50g fresh white breadcrumbs
- 250g lamb mince
- 1 egg, beaten
- 2 onions, halved
- large handful of mint, chopped
- 2 large potatoes, cut into wedges
- 2 courgettes, cut into batons
- 12 cherry tomatoes
- 2 tbsp olive oil
- 50g feta, crumbled


* METHOD

1. Make the meat patties. Turn oven to fan 180C/conventional 200C/gas 6. Out the breadcrumbs, mince, egg and plenty of seasoning in a bowl. Great in half an onion and add half the chopped mint. Mix well and shape into 8 patties. Put the patties on a large, shallow roasting tray.
2. Bake. Cut the remaining onion halves into wedges and arrange them around the patties with the potatoes, courgettes and tomatoes. Drizzle with oil and season. Bake for 40 minutes, turning once, until the lamb is cooked and the veg is tender.
3. Serve. Sprinkled with the feta and the remaining mint.

17:07 | 1 comments | Continue reading

Sepherd's Pie

* INGREDIENTS

- 1 tbsp rapeseed oil
- 1 onion, chopped
- 2 carrots, diced
- 250g lamb mince
- 1 tbsp plain flour
- 350ml vegetable stock
- small can chopped tomatoes
- 1 tbsp tomato puree
- 400g can green lentils, drained
- 1 tsp Worcestershire sauce
- 650g potatoes, roughly chopped
- 250g sweet potatoes, roughly chopped
- 2 tbsp half-fat creme fraiche
- 1 tbsp semi-skimmed milk


* METHOD

1. Heat the oil in a large pan. Tip in the onion and thyme springs and fry for 2-3 minutes. Add the carrots and cook for 5-8 minutes more, stirring occasionally. Stir in the mince, breaking it up with a wooden spoon, and fry until brown.
2. Simmer. Add the flour, stir well, then cook for another 1-2 minutes. Pour in the stock and stir until thickened. Stir in the tomatoes, tomato puree, lentils and  Worcestershire sauce. Reduce the heat and simmer, covered, 45 minutes, stirring occasionally.
3. Make the topping. Meanwhile, cook the potatoes and sweet potatoes in a large pan of boiling water. Bring back to the boil, then simmer for 12-15 minutes, or until tender. Drain well,  then tip back into the pan. Mash until smooth. Beat in the creme fraiche and milk with a wooden spoon, until light and fluffy.
4. Bake. Turn oven to fan 180C/conventional 200C/gas 6. Spoon the meat into a 1.5 Litre pie dish and remove the thyme springs. Top with the mash and smooth over with a knife. Bake for about 20-25 minutes, or until piping hot and bubbling and the top is crispy and golden (you could grill it for the last 5 minutes to get it extra-crispy on top if you like).

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Tuna, Asparagus and bean salad

* INGREDIENTS

- 1 large bunch asparagus
- 2 190g cans tuna steaks in water, drained
- 2 400g cans cannellini beans in water, drained
- 1 red onion, very finely chopped
- 2 tbsp capers
- 1 tbsp olive oil
- 1 tbsp red wine vinegar
- 2 tbsp tarragon, finely chopped


* METHOD

1. Cook  the asparagus in boiling water for 4-5 minutes, until tender. Drain well, cool under running water, then cut into pieces. Toss with the tuna, beans, onion and capers in a serving bowl.
2.  Mix the oil, vinegar and tarragon together, then pour over the salad. Chill until ready to serve.

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