Archive for the ‘Vegetables’ Category

Gado gado Indonesian vegetable salad

Friday, November 2nd, 2007

Serves 2

Preparation time less than 30 mins

Cooking time less than 10 mins

Ingredients
225g/8oz coconut cream
300g/10½oz simple peanut sauce
1 red pepper, roasted, peeled and sliced
1 bunch French beans, trimmed and cooked
8 new potatoes, peeled and cooked and quartered lengthways
1 green mango, cut into batons
1 cup bean sprouts
1 avocado, sliced lengthways
1 iceberg lettuce, cut into wedges
Method
1. Warm the coconut cream until it splits and add the peanut sauce.
2. Transfer the sauce to a bowl and serve with the above selection of cooked and raw vegetables on the side
3. The vegetables and sauce can be wrapped in the lettuce leaves and eaten as a wrap.

Spring salad with sesame oil and shallot dressing

Friday, November 2nd, 2007

Serves 4-6

Preparation time overnight

Cooking time 10 to 30 mins

A nutty salad that will go well with any oriental main meat or vegetable dish.Ingredients
For the caramelised pecans:
225g/8oz pecans, shelled
110g/4oz sugar
450ml/15fl oz oil, preferably groundnut
For the salad:
350g/12oz tender salad greens
3 tbsp shallots, finely chopped and squeezed dried
2 tbsp Chinese or Japanese white rice vinegar
salt and freshly ground black pepper, to taste
2 tsp sesame oil
2 tbsp oil, preferably groundnut
Method
1. Make the pecans: bring a pot of water to the boil. Add the pecans and cook for
about 5 minutes to blanch them. Drain the nuts in a sieve, and pat dry with kitchen paper and spread them on a baking tray.
2. Let the pecans dry for 40 minutes, then sprinkle the sugar over the pecans and roll them around in the sugar to cover them completely. Place the tray of sugared pecans in a cool drafty place. Let them dry overnight. (The recipe can be done ahead to this point.)
3. Heat a wok or large frying-pan over high heat until it is hot. Add
the oil, and when it is hot, turn the heat to medium and deep-fry a batch
of the pecans for about 2 minutes or until the sugar melts and the pecans
turn golden. (Watch the heat to prevent burning.)
4. Remove the pecans from the oil with a slotted spoon or strainer. Lay them on a cake rack to cool. (Do not drain them on kitchen paper as the sugar will stick when it dries.) Repeat until all are done.
5.The caramel pecans can be kept in a sealed glass jar for about 2 weeks.
6. Wash and thoroughly spin dry the salad greens. In a large salad
bowl, combine the shallots with the vinegar, salt and pepper. Slowly beat
in the sesame and groundnut oil. Add the greens and toss thoroughly. Add the pecans, mix and serve at once.

Plum and walnut salad with croutons

Friday, November 2nd, 2007

Serves 1

Preparation time less than 30 mins

Cooking time 10 to 30 mins

Ingredients
For the salad
1 tbsp olive oil
25g/1oz walnuts
2 handfuls mixed fresh herbs: basil, mint, flatleaf parsley, chervil
1 plum, stone removed, chopped
For the croutons
15g/½oz butter
4 x 2.5cm/1in chunks of ciabatta
55g/2oz blue cheese
For the dressing
1 tbsp Dijon mustard
½ tsp white wine vinegar
50ml/2fl oz olive oil
Method
1. Preheat the oven to 220C/425F/Gas 7.
2. For the salad heat the oil on a medium heat in a small frying pan. Add the walnuts and fry until golden brown. Place the walnuts into a bowl with the other salad ingredients, mix together and place onto a serving plate.
3. Meanwhile, for the croutons, melt the butter in a clean ovenproof frying pan and add the ciabatta pieces, stirring well to coat in the butter. Sprinkle over the cheese and transfer to the oven to bake for three minutes, or until the cheese has melted.
4. For the dressing, whisk together the ingredients in a bowl. Drizzle over the salad and gently turn over to coat the leaves.
5. To serve, scatter the croutons over the salad.

Walnut, Brie and turkey salad

Friday, November 2nd, 2007

Serves 1

Preparation time less than 30 mins

Cooking time less than 10 mins

Ingredients
For the salad
3 tbsp olive oil
¼ ciabatta, cut into large cubes
2 slices parma ham, chopped
handful fresh parsley
handful fresh basil
2 slices turkey, chopped
For the dressing
½ lemon, juice only
25g/1oz Brie
25g/1oz walnuts, shelled, chopped
100ml/3½fl oz milk
½ garlic clove
25g/1oz bread
Method
1. Heat the oil in a frying pan, place the ciabatta and the parma ham into the pan and cook until golden-brown.
2. For the dressing, place all of the dressing ingredients into a small food processor and blend until smooth.
3. To serve, place the parsley and basil onto a plate, top with the ciabatta croûtons, parma ham and turkey and pour over the dressing.

Cream of peas with seared salmon

Friday, October 26th, 2007

Serves 4

Preparation time 30 mins to 1 hour

Cooking time 10 to 30 mins

Ingredients
4 x 100g/3½oz salmon fillets
1 handful of coarse sea salt
500ml/17fl oz chicken or vegetable stock
450g/1lb frozen peas
1 tsp caster sugar
150ml/5fl oz double cream
50g/2oz butter
olive oil for frying
1 bunch rocket salad (optional)
Method
1. Season the salmon fillets with the coarse sea salt and leave to marinate for 1 hour. After 1 hour wash the salmon fillets and pat dry.
2. Combine the chicken stock, peas and sugar in a saucepan and simmer for 12-15 minutes until peas are tender.
3. purée in a food blender then strain through a sieve into a clean saucepan.
4. Add the cream, bring back to the boil and check for seasoning.
5. Incorporate the butter using a hand blender.
6. Heat a non-stick pan, brush the salmon fillets with olive oil and pan-fry for 2 to 3 minutes on each side.
7. Place washed and picked rocket leaves onto centre of warmed plates, place the cooked salmon on top and pour the pea soup around the salmon.

Points of interest and variations:
1. Salting the salmon semi-cures the fish. This cuts down on the cooking time and also draws out some of the fat in the fish.
2. The soup recipe can be served as a soup on its own. Use the same recipe and method for other soups, for example pumpkin in winter, cauliflower or asparagus.
3. The soup could be garnished with spring broad beans or peas.
4. The soup could be flavoured with a tsp of curry or fresh mint.

Chunky leek and potato soup with cheesy croutons

Friday, October 26th, 2007

Serves 1-2

Preparation time less than 30 mins

Cooking time 10 to 30 mins

Ingredients
30g/1oz unsalted butter
1 potato, peeled and diced
2 baby leeks, roughly chopped
200ml/7fl oz chicken stock
55ml/2fl oz double cream
2 tbsp fresh flatleaf parsley, chopped
For the croutons
1 tbsp olive oil
knob of unsalted butter
2 slices of bread, diced
small handful of grated Cheshire cheese
Method
1. Gently melt the butter in a medium non-stick saucepan and sauté the potato and leeks for 3-4 minutes.
2. Pour in the chicken stock, bring to the boil and then reduce the heat and simmer for 10-12 minutes or until the potato is soft.
3. Meanwhile, to make the croutons, heat the oil and butter in a non-stick frying pan and fry the bread for 1-2 minutes on each side, or until crisp and golden. Sprinkle the cheese over and remove from the heat.
4. Stir the cream and fresh parsley into the soup and then remove from the heat. Transfer to a serving dish and sprinkle the cheesy croutons over. Serve at once.

Pecan, fig and chilli tart

Friday, October 26th, 2007

Serves 6

Preparation time 30 mins to 1 hour

Cooking time 30 mins to 1 hour

Ingredients
1 packet short crust pastry
For the filling
4 medium heat red chillies, seeded and chopped
400g/14oz dried figs, stemmed and coarsely chopped
600ml/20fl oz white wine
45g/1½oz sugar
125g/4½ unsalted butter
1.5fl oz/45ml whisky
1.5fl oz/45ml Amaretto
1 vanilla pod or 1 tbsp vanilla extract
85g/3oz coarsely chopped pecans
dash cayenne pepper
To serve
crème fraïche or vanilla ice cream
Method
1. Preheat oven to 190C/375F/Gas 5.
2. Remove the pasty from the refrigerator half an hour before you plan to bake it. Press the pastry into a 9-10 inch tart pan; make an even bottom layer, press up the sides, and extend a ¼ to ½ inch ridge above the top edge of the tart pan.
3. Cover with parchment paper or foil, fill with pit weights or dried beans, and bake for 20 minutes.
4. Remove the paper and weights, re-cover only the edges, and bake for 10 to 15 minutes more until the crust is just turning very light brown. Remove from the oven and let cool to room temperature before filling.
Alternatively, use a shop-bought, sweet pastry case.
5. Place the figs, wine, and sugar in a heavy bottomed pan.
6. Bring to a boil over high heat. Reduce the heat to moderate and cook for 10 to 15 minutes or until the figs are tender and the liquid is syrupy.
7. Add the butter, whisky, vanilla pod seeds, pecans, cayenne pepper, and chillies; mix well until the butter is melted.
8. Remove from the heat and cool.
9. Fill the tart shell and serve, with a dollop of crème fraïche or vanilla ice cream.

Stuffed tomato with peas and cream

Friday, October 26th, 2007

Serves 1

Preparation time less than 30 mins

Cooking time less than 10 mins

Ingredients
1 tomato
3 tbsp double cream
50g/1¾oz cooked peas
salt and freshly ground black pepper
Method
1. Preheat oven to 200C/425F/Gas 7.
2. Cut the tomato in half. Scoop the seeds out of one half of the tomato and place in the oven for 3-4 minutes.
3. Cut the remaining half into pieces and place in a saucepan with the cream, peas and salt and pepper. Heat until simmering.
4. Remove tomato from the oven and pour over the creamy peas to serve.

Spinach roulade with cheese sauce

Friday, October 26th, 2007

Serves 3-4

Preparation time 30 mins to 1 hour

Cooking time 30 mins to 1 hour

Ingredients
700g/1½lb fresh spinach
4 eggs, separated
pinch of nutmeg
salt and freshly ground black pepper

For the cheese sauce:
40g/1½oz butter
25g/1oz flour
275ml/½pt warmed milk
110g/4oz cheddar cheese, grated
pinch of nutmeg
1.25g/¼tsp cayenne pepper
salt and white pepper
extra grated cheese for garnishing
Method
1. Preheat the oven to 200C/400F/Gas 6.
2. First prepare the spinach by washing it in several changes of water and then shaking off as much excess water as possible.
3. Put into a heavy based pan, without any water and cook quickly for 6 – 8 minutes. Then chop very finely.
4. Mix the egg yolks with the cooked spinach, and season, with nutmeg, salt and black pepper.
5. Whisk the egg whites in a separate bowl until they are moist in appearance and form soft peaks.
6. Stir just 1 tbsp of egg whites into the spinach mixture, and then fold in the remainder in two batches.
7. Put this mixture into a lined and greased swiss roll tin 20 x 30cm/8 x 12in and bake for 10 – 15 minutes until it is just beginning to brown.
8. Meanwhile prepare the sauce. Melt the butter over a gentle heat in a small saucepan, then sprinkle over the flour, and cook the roux for 2 – 3 minutes.
9. Then pour in the warmed milk and, stirring constantly, bring the sauce to the boil. When it is boiling, let it simmer over a gentle heat for 5 minutes.
10. Remove the pan from the heat and stir in the grated cheese and season with nutmeg, cayenne and salt and pepper.
11. When the roulade is cooked take it out of the oven, turn it onto a clean sheet of greasproof paper and peel off the lining paper.
12. Then spread some of the sauce over the top and roll the roulade up. Do this first by folding over a small edge of the roulade and then use the greaseproof paper sheet to ease it into a roll. Do not try to roll it too tightly and do expect it to crack slightly.
13. Pour the remaining sauce over the top.
14. Sprinkle with extra grated cheese and put the roulade back in the oven for 5 – 10 minutes until the cheese has melted and turned brown.
15. Serve immediately.

Fun party food that is great for kids and adults alike.

Friday, October 26th, 2007

Serves 4

Preparation time 1-2 hours

Cooking time 30 mins to 1 hour

Ingredients
For the pasta
400g/14 ¼oz ’00’ flour or pasta flour
4 free range eggs
1 tsp salt
2 tsp extra virgin olive oil
For the filling
2kg/4lb 6¼oz fresh pumpkin, cut into quarters
15ml/½fl oz olive oil
1 large red onion, peeled and finely chopped
225g/8oz mostarda di frutta (can be found in Italian delicatessens, or use mixed fruit chutney and add ½ tsp black pepper)
1tsp salt
½ tsp ground nutmeg
½ tsp ground cinnamon
½ tsp ground ginger
125g/4½oz vegetarian parmesan-style cheese, grated
To serve
30g/1¼oz butter
small handful chopped parsley
freshly grated parmesan-style cheese
Method
1. Combine the pasta ingredients, lightly knead and leave in a clingfilmed bowl to refrigerate for one hour.
2. For the filling, heat the oven to 200C/400F/Gas 6 and bake pumpkin until soft, approximately 30 minutes.
3. Remove the seeds and scoop out the baked pulp. Finely chop and place into a bowl.
4. Heat the olive oil and sauté the onions.
5. Reduce the heat and add the mostarda di frutta (or chutney), salt and ground spices. Mix well.
6. Combine the parmesan-style cheese, pumpkin and onion/spice mixture in a bowl and set aside.
7. Using a pasta machine or fat rolling pin, roll out the pasta dough 15cm by 50cm (6in by 20in) and 2mm (¾in) thickness. Layer the pasta sheets between tea towels to prevent them from drying.
8. Place a heaped teaspoon of the mixture into two rows at approximately 10cm (4in) apart.
9. Lightly spray the pasta with water and sandwich this with a top layer, thus creating a sandwich effect.
10. Using a ravioli cutter, cut into 5cm (2in) squares and place each into boiling water as quickly as possible.
11. To serve, drain the pasta and return to the pan, adding the butter and parsley. Lightly mix and serve with the freshly grated cheese.