Archive for the ‘Recipes’ Category

Braised bean curd with garlic and pepper

Monday, November 5th, 2007

Serves 4

Preparation time 30 mins to 1 hour

Cooking time 10 to 30 mins

Ingredients
For the marinade:
3 cloves garlic, crushed
2 tsp coriander root, chopped
2 tsp light soy sauce
1 tsp raw sugar
4 tbsp groundnut oil
1 tsp sesame oil

For the bean curd:
1 packet firm, regular tofu (bean curd), cut in half horizontally, then each piece cut into 8 triangles (16 triangles in total)
90ml/6tbsp groundnut oil
150ml/5 fl oz dark vegetable stock
2 tbsp light soy sauce
1 tbsp tomato purée
1 tbsp rice or white wine vinegar
1 tsp (heaped) arrowroot
1 tsp coarsely ground black pepper
2 tsp sesame oil

For garnish:
½ cucumber, halved and sliced thinly
4 spring onions, shredded
Method
1. To make the marinade, grind all the ingredients together in a pestle and mortar to form a paste.
2. Place the beancurd triangles in a flat dish and cover with the marinade. Leave for at least 30 minutes (or overnight).
3. Heat the oil and fry the marinated beancurd until golden brown on both sides. Remove from the pan and drain on kitchen paper.
4. Tip out any excess oil remaining in the pan, then place the vegetable stock, soy sauce, tomato purée and vinegar into the pan together with the arrowroot which should be made into a paste with a little water. Bring to the boil, stirring to thicken, and return the beancurd to the pan to heat through.
5. Remove the pan from the heat and stir in the black pepper and sesame oil.
6. Tranfer to a serving dish and garnish with cucumber and spring onions.

Red lentil balls

Monday, November 5th, 2007

Serves 4-6

Preparation time less than 30 mins

Cooking time 10 to 30 mins

Ingredients
200g/7oz red lentils
200g/7oz bulgar wheat
Olive oil for cooking
1 medium onion, peeled and finely chopped
1 tbsp tomato paste
1 tsp salt
1 tsp paprika
1 tsp cumin
small bunch of parsley, finely chopped
6 spring onions, finely chopped
Cos lettuce leaves for garnish
Method
1. Wash the lentils and cook in four times their volume of water for 20 minutes until soft.
2. Near the end of the cooking time add the Bulghur wheat and cook for 2 more minutes.
3. Turn off the heat and allow to stand for 20 minutes
4. Fry the onion in the olive oil, add the tomato paste and remove from the heat.
5. Combine all the ingredients together and allow to cool
6. Shape the mixture into walnut sized balls and serve on a bed of lettuce.

Black bean and chocolate chilli

Monday, November 5th, 2007

Serves 6

Preparation time overnight

Cooking time 10 to 30 mins

Ingredients
500g/1lb 2oz black turtle beans
175g/6oz onions
2 cloves garlic
55g/2oz cornflour
400g/14oz tinned tomatoes
25g/1oz flaked almonds
25g/1oz raisins
1 tbsp sesame seeds
25g/1oz dark chocolate
1 tsp coriander seeds
1 tsp cloves
¼ tsp star anise
¼ tsp cinnamon
10g mulato chilli
10g ancho chilli
7g pasilla chilli
salt, pepper and sugar to taste
1 litre/1¾ pint water
Method
1. Soak the beans overnight, then cook them in fresh water for about 1 hour until soft. Drain and leave to cool.
2. Fry the onions and garlic in some oil until soft.
3. Add the cornflour, chillis, almonds, raisins, sesame seeds and freshly ground spices.
4. Shortly after add the tomatoes and water
5. Add the beans and broken up chocolate, stirring all the time.
6. Cook for a further 10 minutes adding more water if necessary.
7. Serve with rice and salad.

Homemade baked beans with cherry tomatoes, garlic and sausage

Monday, November 5th, 2007

Serves 1

Preparation time less than 30 mins

Cooking time 10 to 30 mins

Ingredients
For the baked beans
25g/1oz butter
½ onion, chopped
1 smoked garlic clove, chopped
2 rashers pancetta, chopped
200g/7oz tinned butter beans, rinsed and drained
1 tbsp tomato purée
2 tsp brown sugar
dash Tabasco sauce
2 tbsp red wine
200g/7oz tinned cherry tomatoes
To serve
1 smoked sausage, griddled and sliced
2 slices ciabatta, toasted
Method
1. Heat the butter in a small pan and fry the onion, garlic and pancetta for 4-5 minutes.
2. Add the butter beans, tomato purée, sugar, Tabasco sauce, red wine and cherry tomatoes and simmer for 4-5 minutes.
3. To serve, place the baked beans into a serving dish and top with the sausage and ciabatta.

Smoked haddock risotto with pancetta

Monday, November 5th, 2007

Serves 4

Preparation time less than 30 mins

Cooking time 10 to 30 mins

Ingredients
1 shallot
1 bay leaf
1 tsp thyme
225g/8oz arborio rice
500ml/17fl oz fish stock or vegetable stock
1 tsp curry powder (medium strength)
½ handful chopped parsley
65g/2½oz frozen petit pois peas
285g/10oz un-dyed smoked haddock fillet
500ml/17fl oz milk
20g/¾oz butter
20g/¾oz marscarpone
1 tbsp olive oil
3 thin strips of pancetta or streaky bacon
squeeze of lemon
serve with a poached egg on top (optional)
Method
1. In a large pan over a medium heat sweat the shallots, then add the bay leaf, thyme and curry powder and stir.
2. Add the rice and stir well to coat the crains with the mixture.
3. Gradually add fish stock to the rice using a ladle, stirring constantly, adding another ladleful of stock when the rice has absorbed the last batch of liquid. This will take about 15 minutes until all the stock is used up. It is very important that the stock isn’t added all at once.
4. When the last ladleful has been absorbed, add the peas and stir them in.
5. Meanwhile, place the haddock into the simmering milk and poach for about 1-2 minutes depending on how thick the fillets are. Once the fish is poached, discard the skin and flake it into the risotto.
6. Meanwhile fry the pancetta until very crispy and keep warm until you are ready to serve.
7. Add the butter, parsley and marscarpone to the risotto and fold everything together.
8. Spoon the risotto onto the centre of a plate, rest the crispy pancetta against the risotto and place a poached egg on top.

White chocolate and apricot rice crisp bars

Monday, November 5th, 2007

Makes 10 balls

Preparation time less than 30 mins

Cooking time less than 10 mins

Ingredients
150g/5oz porridge oats
50g/1½oz puffed rice cereal
100g/3½oz dried apricots, chopped
60g/2oz pecan nuts chopped (optional)
100g/3½oz unsalted butter
125g/4oz golden syrup
85g/2½oz white chocolate, chopped
Method
1. Combine the oats, puffed rice cereal, chopped apricots and nuts (if using) in a mixing bowl.
2. Put the butter and golden syrup in a small saucepan and heat gently. Add the white chocolate and stir until melted.
3. Stir the mixture into the dry ingredients until they are well coated. Press the mixture into a shallow 28x18cm/11x7in lined with baking paper and level the surface using a potato masher. Store in the fridge to set. Cut into bars and keep these in the fridge.

Kibbe

Monday, November 5th, 2007

Serves 4

Preparation time overnight

Cooking time 1 to 2 hours

A traditional Middle Eastern dish popular in Lebanon, Syria and Egypt, Kibbe is a grain mixture bsed on bulgar wheat. This vegetarian version is simply baked in the oven, but is often made into patties and filled with meat or vegetables.Ingredients
225g/8oz Bulgar wheat, soaked overnight in 570ml/1 pint water
150ml/5fl oz water
¼ tsp salt
55g/2oz rolled oats
2 garlic cloves, minced
2 tbsp olive oil
1 onion, chopped
55g/2oz pimentos, chopped
1 celery stick, finely chopped
½ tsp dried sage,
½ tsp dried oregano
½ tsp dried thyme
2 tbsp chopped fresh parsley
Method
1. Bring 150ml/5fl oz water to the boil, add the salt and stir. Then add the oats and reduce the heat.
2. Cover and simmer for 15-20 minutes, then remove from the heat and put into a bowl. Preheat the oven to 180C/350F/Gas 4.
3. Add the bulgar wheat and any water remaining from soaking to the bowl.
4. Heat the olive oil in a frying pay, and saute the garlic, add the onions and pimentos and cook until soft.
5. Put into a bowl along with the remaining ingredients. Season to taste, mix well and put in a greased baking dish. Bake 1 hour.

Pecorino polenta slices

Monday, November 5th, 2007

Serves 6-8

Preparation time less than 30 mins

Cooking time 30 mins to 1 hour

Ingredients
2 litres/3 pints 10½fl oz chicken stock (vegetarians can substitute with vegetable stock)
1kg/2lb 3oz polenta (not quick-cook)
1 bunch parsley, chopped
1 bunch oregano, chopped
125g/4½oz butter
salt, to taste
250g/9oz pecorino cheese, grated
large handful wholemeal breadcrumbs
1 bunch sage, leaves only, brushed with olive oil
Method
1. Bring the chicken or vegetable stock to a boil in a large pan, before turning the heat down to low.
2. Pour in a steady stream of polenta, whisking until the polenta resembles a thick porridge.
3. Keep stirring the polenta with a wooden spoon to keep it smooth.
4. Stir in the chopped parsley and oregano. Add the butter and salt to taste. Don’t allow it to catch on the bottom or it will scorch.
5. Continue to simmer gently for 25 minutes, stirring often.
6. After 25 minutes, add half of the grated pecorino.
7. Preheat the oven to 180C/350F/Gas 4.
8. Pour the polenta into a baking tray and leave to set. Crumble the breadcrumbs and the remaining grated pecorino on top.
9. Transfer to the preheated oven and bake until the top is crunchy and golden. Scatter a few sage leaves brushed with olive oil over the top and place back in the oven.
10. When the sage leaves become crisp (after a few minutes), remove from the oven.
11. Cut into slices and serve.

Rice pudding

Monday, November 5th, 2007

Serves 1

Preparation time less than 30 mins

Cooking time 10 to 30 mins

Ingredients
110g/4oz rice
2 tbsp double cream
1 tbsp caster sugar
1 tbsp honey
 

Method
1. Preheat the oven to 200C/400F/Gas 6.
2. Cover the rice with water, bring to the boil and simmer for five minutes. Drain.
3. Stir in the cream and the sugar. Place in a gratin dish, and bake in the oven for 5-7 minutes.
4. Remove from the oven and spoon over the honey. Serve.

French coconut rice pudding

Monday, November 5th, 2007

Serves 1

Preparation time less than 30 mins

Cooking time 10 to 30 mins

Ingredients
290ml/½ pint whole milk
140g/5oz long grain rice
4-5 tbsp coconut milk
2 tbsp honey
2 egg whites
Method
1. Preheat the oven to 220C/425F/Gas 7.
2. Place the milk, rice, coconut milk and honey into a medium saucepan, bring to the boil then reduce the heat and simmer for 10-12 minutes, or until the rice is tender.
3. Meanwhile, whisk the egg whites in a large clean bowl until they form soft peaks. Fold the egg whites into the rice and then spoon the mixture into an ovenproof dish.
4. Bake in the oven for 4-5 minutes.
5. Remove from the oven and serve at once.