Make your own free website on Tripod.com





Here are some yummy! recipe's for you to try



Bacon And Apple Salad

Preparation time less than 30 mins
Cooking time less than 10 mins


Ingredients
2 slices bacon, sliced
1 apple, peeled and sliced
1 thick slice bread, cut into chunks
pinch chilli flakes
large handful mixed herbs
1 tbsp olive oil
1 tsp red wine vinegar


Method
1. Pan-fry the bacon until crisp and golden. 
2. Remove from pan and throw in the apples. Cook until browned and slightly softened. 
3. Remove the apple mixture from the pan and put the chunks of bread in the remaining juices. Cook until crisp and golden.
4. Place the bacon, apple and bread with the chilli flakes and herbs in a mixing bowl and stir in the dressing of the olive oil and red wine vinegar. Mix together.
5. Serve.



Sausages and mash with blackberry sauce

Preparation time less than 30 mins
Cooking time 10 to 30 mins


Ingredients
1 large potato, peeled and chopped
1 tbsp chopped chives
drizzle olive oil
4 tbsp double cream
2 tbsp unsalted butter
2 venison sausages
For the sauce
55g/2oz blackberries
140ml/5fl oz red wine
30ml/1fl oz beef or vegetable stock


Method
1. Bring a pan of salted water to the boil. Cook the potato for 8-10 minutes or until tender.
2. Meanwhile, heat the oil in a non-stick frying pan and cook the sausages for 10-12 minutes, or until cooked through, turning frequently. 
3. Drain the potatoes and return to the pan. Mash with the cream and butter until smooth. Stir in the chives.
4. For the sauce, blend the blackberries, red wine and stock in a mini-food processor until smooth. Transfer to a pan and reduce until thickened.
5. To serve, transfer the sausages and mash to a serving plate. Drizzle the sauce over to serve.



Stuffed lamb with glazed carrots

Preparation time less than 30 mins
Cooking time 10 to 30 mins


Ingredients
1 lamb chop
85g/3oz roquefort cheese
salt and freshly ground black pepper
1-2 tbsp olive oil
4 whole garlic cloves
sprigs of rosemary
1 shallot, peeled and cut into wedges
For the carrots
knob of butter
drizzle of oil
bunch of baby carrots
For the pak choi
knob of butter
½ pak choi
splash of soy sauce
drizzle of sesame oil
salt and freshly ground black pepper
For the jus
142ml/¼ pint beef stock
½ glass red wine
knob of butter
salt and freshly ground black pepper



Method
1. Preheat the oven to 220C/425F/Gas 7.
2. Make a slit in the lamb and stuff the cheese inside. Season with salt and pepper. Heat the olive oil in a pan and sear the lamb for 3-4 minutes with the garlic, rosemary and shallot alongside. Transfer to the oven and cook for up to 10 minutes, or until the lamb is cooked through.
3. For the carrots, gently melt the butter in a pan with the oil and sauté the carrots for 5-6 minutes. 
4. For the pak choi, melt the butter in a pan and sauté the pak choi for a few minutes. Add the soy sauce, sesame oil and seasoning and heat for a further few minutes.
5. For the jus, simmer the beef stock and red wine in a pan until reduced by half. Stir in the butter and seasoning and heat for 2-3 minutes. 
6. To serve, transfer the lamb to a serving plate and serve the glazed carrots and pak choi alongside. Drizzle the jus over the lamb to serve.



Lamb curry with pilau rice

Preparation time less than 30 mins
Cooking time 10 to 30 mins

Ingredients
For the curry
1 tbsp olive oil
knob of butter
1 shallot, peeled and diced
½ pepper, de-seeded and diced
1 lamb steak, cubed
salt and freshly ground black pepper
pinch of chilli powder
pinch of cumin seeds
pinch of turmeric
pinch of medium curry powder
a few cardamom pods
pinch of ground ginger
pinch of chilli flakes
For the pilau rice
1 tbsp olive oil
1 shallot, peeled and chopped
1 garlic clove, peeled and chopped
85g/3oz basmati rice
pinch of chilli powder
pinch of cumin seeds
pinch of turmeric
a few cardamom pods
pinch of ground ginger
pinch of chilli flakes
pinch of ground cinnamon
a few baby carrots
To serve
Greek-style yoghurt


Method
1. For the rice, heat the oil in a pan and sauté the shallot and garlic for a few minutes. 
2. Stir in the rice and then add all the spices and seasoning, stirring to coat the rice. Add the baby carrots and then pour in enough water to cover the rice. Simmer gently for 10-12 minutes, or until the rice is tender.
3. For the curry, heat the oil in a pan with the butter and sauté the shallot and pepper for 5-6 minutes, to soften. 
4. Stir in the lamb and brown. Season and stir in all the spices and heat gently for 10-12 minutes, or until the lamb is cooked through.
5. Spoon the rice onto a serving plate and serve the curry alongside. Spoon the yoghurt on top to serve.



Stuffed tomato

Preparation time less than 30 mins
Cooking time less than 10 mins


Ingredients
1 beef tomato, top cut off and seeds scooped out
knob of butter
handful of spinach
30g/1oz cheddar cheese
½ onion, peeled and diced


Method
1. Preheat the oven to 220C/425F/Gas 7.
2. Heat the butter in a pan and sauté the onion for a few minutes, to soften. Add the tomato to the pan and heat for 1-2 minutes.
3. Stuff the spinach inside the tomato and top with the cheese. Put the lid back on the tomato and bake in the oven for 6-8 minutes.
4. Serve the stuffed tomato with the onions poured over.



Pork tagine and fragrant rice

Preparation time less than 30 mins
Cooking time 10 to 30 mins


Ingredients
140g/5oz pork tenderloin
2 shallots, peeled and chopped
1 small orange pepper, deseeded and chopped
2 tbsp olive oil
pinch nutmeg
pinch cinnamon
pinch chilli flakes
1 tbsp tomato purée
1 tbsp honey
½ glass red wine
1 chicken stock cube
85ml/3fl oz water, boiling 
1 tbsp mint and parsley, chopped
For the rice
110g/4oz rice
2 cardamon pods, crushed
pinch turmeric
pinch cinnamon
2 cloves garlic, peeled and chopped
½ lemon, juice and husk



Method
1. Fry the pork, shallots and pepper in the oil for three minutes.
2. Add all the other ingredients except the herbs and simmer for 6-8 minutes.
3. Add the herbs just before serving.
4. For the rice, add all the rice ingredients to a pan and simmer for 10-12 minutes until tender. (Check packet cooking instructions.)
5. Serve the tagine and rice in a bowl.



Cauliflower curry

Preparation time less than 30 mins
Cooking time 10 to 30 mins


Ingredients
1 tbsp olive oil
pinch of turmeric
pinch of cumin seeds
pinch of paprika
pinch of ground ginger
½ red onion, peeled and sliced
splash of white wine
2 tbsp tomato purée
splash of chicken stock (vegetarians can substitute vegetable stock)
2 tbsp red wine vinegar
2 tsp tomato ketchup
2 baby cauliflowers, chopped


Method
1. Heat the oil in a pan and sauté the onion with all the spices for a few minutes.
2. Add the wine, purée and stock and heat for 3-4 minutes. Stir in the vinegar, ketchup and cauliflower and heat gently for 10-12 minutes.
3. Remove from the heat and serve at once.



Haddock

Preparation time less than 30 mins
Cooking time 10 to 30 mins


Ingredients
110g/4oz haddock
4-5 cherry tomatoes
1 tbsp olive oil
140g/5oz couscous, cooked
1 shallot, sliced
2 tbsp olive oil
1 lemon, juice only
salt
freshly ground black pepper
For the pesto
handful soft herbs, eg basil, parsley, chive, finely chopped
3-4 tbsp olive oil
1 shallot, finely chopped
½ lemon, juice only



Method
1. Drizzle the haddock and tomatoes with olive oil.
2. Pan fry for 3-4 minutes until the fish is cooked through and the tomatoes are just splitting.
3. Flake the fish and stir it through the couscous with all the other ingredients.
4. Mix the pesto ingredients in a bowl
5. Serve with the pan fried tomatoes on top and drizzle over the pesto.




Pineapple curry

Preparation time less than 30 mins
Cooking time 10 to 30 mins



Ingredients
1 tbsp Worcestershire sauce
3 tbsp soy sauce
1 tbsp tomato purée
pinch chilli flakes
1 tbsp vegetable oil
2 garlic cloves, chopped
½ pineapple, chopped
handful fresh coriander, chopped


Method
1. Mix together the Worcestershire sauce, soy sauce, tomato purée and chilli flakes.
2. In a wok, heat the oil and add the garlic. Stir fry for one minute.
3. Add the pineapple and stir fry for another minute.
4. Pour over the sauce and cook for 3-4 minutes, stirring constantly.
5. Sprinkle with coriander to serve.






There will be more pages added soon







 

Back to main page