Winter One Pot Wonders: From Succulent Soup to Tantalising Tagine!

With each New Year come New Year resolutions’. ‘Eat healthily’ and ‘Exercise more’ made with such optimism on January 1^st; only to find yourself cwtched up on the sofa demolishing a tub of Ben and Jerry’s by the 2^nd, promising yourself you will go the gym tomorrow. Sound familiar?

When it’s dark, cold and miserable weather outside, a salad just won’t cut it. Instead, we crave hot, stodgy, comforting meals – cue calorific pies and stews, ready meals and takeaways. Why not try some of my Winter Warmer recipes as an alternative? Nutritious, hearty meals packed full of flavour – with not a boring casserole in sight!

How about making a tagine as a quirky alternative to a stew? My Lamb, Honey and Apricot Tagine is sweet and comforting with a gentle warming spice:

Lamb, Honey and Apricot Tagine (serves 4)

1)    Finely chop 3 onions and 1 stick of celery. Cook on a medium heat with a splash of oil until the onion starts to soften.

2)    Add 2 finely chopped garlic cloves and cook for a further minute.

3)    Now add your spices: 1 ½ tsp. ground cumin and ½ tsp. each of turmeric, ground ginger, ground coriander, cayenne and ground cinnamon. Stir to coat the vegetables, whilst smelling that amazing aroma!

4)    Next, make your sauce. Add 2 tins of chopped tomatoes, 1 tbsp. tomato puree, a pinch of sugar, 5 tbsp. clear honey, a handful of chopped fresh coriander and a generous handful of sultanas and chopped dried apricots. Season with salt and pepper to taste.

5)    Add diced lamb (I made lamb meatballs for a change), cover and simmer until the meat is cooked.

6)    Sprinkle with fresh coriander and serve alongside cous cous.

You can’t beat a piping hot home-made soup on a cold winter’s evening. Ready-made soups can be expensive, very sweet and have a high salt content. Why bother when making your own is so easy? The only fuss is peeling and chopping the vegetables; after that you just stick everything in a pot and simmer until done! Plus you can freeze the extra portions for another day when you can’t be bothered to cook. I’ve got a few favourites, but my Parsnip Soup remains the winner amongst friends. Try my recipe below which only uses a few ingredients:

Parsnip Soup (makes 6-8 portions)

1)    Peel and thinly slice 1Kg parsnips. Finely chop 1 large onion and 2 garlic cloves.

2)    Melt a large blob of butter in a big cooking pot and add the vegetables above. Cook gently until the onion softens.

3)    Add 2 tsp. ground cumin and 1 tsp. ground coriander and stir for a further minute to coat the vegetables.

4)    Pour in 2 pints of chicken stock and stir. Season to taste. Cover and simmer for 20 minutes. Check the seasoning once cooked and alter to taste.

5)    Puree the soup. Place the soup back on a gentle heat, add 150ml single cream and stir to combine.

6)    Garnish with some chopped chives before devouring a big bowl of goodness!

If you’re looking for a warming recipe for lunch or as a starter, try my ridiculously easy Potted Prawn. No cooking skills are required for this one, just pop the ingredients in a ramekin and put it in the oven!

Potted Prawn

1)    Fill a ramekin with cooked prawns (the smaller ones work best).

2)    Add a glug of single cream.

3)    Cover the top with breadcrumbs and a large blob of butter. Sprinkle with paprika.

4)    Cook at 180⁰C for approx. 12 minutes until golden brown. Simple!

Whilst we are on the fish theme, I love a rich and creamy Fish Pie on a winter’s evening. One of my favourite dishes, but criminally often ruined with a bland, tasteless sauce. Make your sauce pack a punch by using my recipe below and prepare to be blown away!

Fish Pie

 

1)    Peel, boil and mash potatoes, adding a splash of milk, dollop of butter and seasoning with salt and pepper.

2)    Whilst the potatoes are boiling, cook the fish of your choice according to instructions. I often poach salmon fillets in water or milk, and use king prawns for a touch of luxury. Don’t overcook your fish!

3)    Boil some peas and a couple of eggs for 5 minutes until cooked.

4)    Now make your sauce. Melt a blob of butter in a pan. Remove from the heat, add 1 tbsp. flour and mix together. Add a splash of semi-skimmed milk and whisk until smooth.

5)    Put the pan back on the heat, and keep adding more milk, a splash at a time, constantly whisking to keep the mixture smooth. Keep going until you have enough sauce to cover the fish in your pie. Be patient, the results are worth the arm power! Stir in wholegrain mustard to taste (approx. 1 tbsp). This ingredient will transform your sauce!

6)    Arrange the fish in an ovenproof dish (breaking up any fillets into chunks). Add the peas, chopped boiled eggs and a handful of tinned sweetcorn. Pour over your sauce.

7)    Top evenly with the potato. Don’t forget to fluff the top with a fork so that it turns golden brown when cooking. Top with grated cheese if you’re feeling naughty.

8)    Cook at 200⁰C for 15-20 minutes and then tuck in!

Try out some of my recipes to keep you toasty this winter. Speaking of which, I’m jetting off to South East Asia to smugly escape the cold for a month. Look out for my next post when I return!

Takeaway Treats: Greasy Grub Transformed into Health Heaven!

Sometimes nothing beats a takeaway: Pizza and X-factor, Fish ‘n’ chips at the beach, a cheeky drive-through burger and the ‘holy grail’ late-night kebab. What isn’t so welcome is the accompanied guilt when burying the evidence in the bin, wrappers transparent from the grease.

In this post, I’ll show you how to satisfy your cravings every day of the week whilst still packing a nutritious punch!

Monday: ‘Burger Queen’

 

Make your own tasty burgers in record time:

-        Combine a pack of lean beef mince, 1 tbsp. grain mustard, 1 egg yolk, a handful of chopped herbs and the zest of ½ lemon in a mixing bowl. Mustard enriches the juicy meat flavour, and lemon adds a fresh twist.

-        Shape into burgers and grill for approx. 10 minutes each side until cooked through. Grilling helps to drain any fat from the burgers.

Serve in a wholemeal bun with some roasted sweet potato chips and then tuck in!

Tuesday: Pizza Yurt

Pizzas are great fun to make with friends, plus you can all chose your own toppings. When making the pizza base, I can’t be bothered to fuss around proving the dough. Instead, I cheat and do the following:

-        Add water to plain flour until you make a dough ball.

-        Roll it out very thinly to ensure it cooks properly in the middle.

-        Prevent a stodgy base by placing it on greaseproof paper and partially cooking it at 180⁰C for 5-10 minutes on each side before adding the tomato base (see next step) and toppings.

-        To make a rich tomato base thinly spread the pizza with tomato puree, then add some drained and seasoned chopped tomatoes, being careful not to make it too wet.

-        Add your toppings and return to the oven, cooking until golden.

I made a prosciutto ham and rocket pizza, as well as a classic margarita. Adding some fresh basil leaves when serving (after cooking) adds an extra kick of flavour. Choose cheeses which melt easily, such as mozzarella and gorgonzola. To make it extra healthy, keep the cheese portion small and top with lots of colourful vegetables such as peppers, mushrooms, red onion and sweetcorn.

Wednesday: Curry in a Hurry…

Beat the ‘mid-week blues’ with this a tasty Thai Green Curry that is big in flavour, but not big in hassle.

-        Chop some green beans in half and steam until al-dente.

-        Whilst they’re cooking, soften a white onion in a separate saucepan with a tbsp. olive oil. Add chopped garlic and cook for a further minute until golden.

-        Stir in 2 tbsp. Thai green curry paste and cook for a minute to release the delicious flavours.

-        Next, pour in a can of coconut milk and bring to the boil, before adding raw tiger prawns, a few slithers of lime peel and a handful of chopped fresh basil. Turn the heat down and simmer gently until prawns turn pink.

-        Serve with fluffy basmati rice, or brown rice for extra health brownie points.

This recipe is so quick and simple; it can be made in less time than it takes for the curry house to deliver!

Thursday: ‘Off to the Chippie’

Make your own chicken, chips and mushy peas to satisfy those chippie cravings.

-        Chop up some potatoes into chip sized pieces. Leave the skins on for extra flavour and fibre. Par-boil for 10 minutes.

-        Drizzle olive oil and sea salt over the potatoes, before roasting at 180⁰C for approx. 30-40 minutes until crispy.

-        Whilst your chips are cooking, make the chicken kiev. Mash together butter, crushed garlic and fresh chopped parsley. Whizz up the end piece of a loaf of bread in the food processor to make breadcrumbs.

-        Cut a slit in the side of a chicken breast and stuff with a spoonful of the garlic butter.

-        Dip the breast in flour, then whisked egg, then breadcrumbs to coat.

-        Cook in the oven at 180⁰C for 20-25 minutes (depending on size of chicken breast) until golden.

-        Boil some peas, mash and season. Serve alongside your chicken and chips and enjoy!

Friday: Night out Nachos

I always thought making tortilla chips would be difficult. It turns out I was wrong! Just follow these easy steps:

-        Take a few tortilla wraps and, using scissors, cut each one into 6-8 triangular segments like a pizza.

-        Spread the segments out evenly on a baking tray and cook at 180⁰C for approx. 6 minutes on both sides, until they turn a beautiful golden brown colour.

Leave to cool slightly, before serving with homemade guacamole and salsa. So moreish!

Guacamole:

-        Place into a food processor ½ red chilli, 1 garlic clove, a small handful of fresh coriander, 2-4 spring onions, a couple of cherry tomatoes and the juice of 1 lime, then blend together.

-        Add 2 avocados, blending again until a chunky consistency. Season with salt and pepper.

Saturday: Late Night Kebab

Curb your ‘Saturday night kebab’ craving by making your own nutritious one for dinner before a night on the town:

-        Coat some lamb or pork pieces in Chinese five spice, chopped chilli and salt and pepper. Grill, roast or dry-fry until cooked through.

-        Whip up your own coleslaw by grating a carrot and 2 red apples, then mixing with chopped ¼ cabbage. Coat with a thin layer of reduced-fat mayonnaise and season with pepper.

-        Stuff wholemeal pittas with slaw and meat pieces for a guilt-free kebab that’s bursting with flavour!

Sunday: TV and Truffles

We all need comfort on a Sunday evening to soften the Monday morning dread. What better way than cwtching up on the sofa in front of the TV, and pigging out on chocolate? Ok, so this entry is not healthy, but after a week of cooking everything from scratch, you deserve a treat!

 

Devilishly Dark Chocolate Truffles:

-        Slowly melt 50g butter with 300g dark chocolate (at least 70% cocoa solids) and 5 tbsp. double cream in a saucepan until it just starts to bubble.  Dark chocolate contains anti-oxidants, cue excuse to eat them all!

-        Pour into a roasting-style dish and chill in the fridge for a couple of hours.

-        Once hardened, mould into balls and coat in cocoa powder.

These are time consuming to make but the quantities above give a good yield and, once done, they will keep for a couple of weeks in an air-tight container. Just try not to eat them all at once….

So, enjoy your takeaway treats this week and look out for my next post to see whether my recent wine-tasting party was a success!

Tickle your Tastebuds: Seven Course Tasting Menu

I am currently working on a special blog post which is taking me a little longer to prepare. In the meantime, after multiple requests, here is a glimpse of my seven course tasting menu which I cooked with success for a very special person’s birthday. I hope this post shows you that you don’t have to be a professional chef to cook your own tasting menu!

Menu

Rhubarb Bellini

*

Prawn and Wasabi Crostini

 

*

Beetroot Smoked Salmon with Walnuts

*

French Onion Fillet of Beef

 

*

Pears Poached in Red Wine and Thyme

*

Key Lime Pie Lollipop

 

*

Dark Chocolate Truffles

 

Unlike my other posts, these recipes are not my own. On this occasion, I used ideas from http://www.redonline.co.uk/food/recipes/romantic-meal and http://www.eatingwell.com/recipes/french_onion_beef_tenderloin.html. Please visit the websites for the recipes to try yourself!

My top tips for a successful tasting menu:

Enjoying Key Lime Pie Lollipops!

-        Preparation is key! Decide on your menu early, checking that you have everything you need, including enough crockery.

-        Check with your guests for any allergies or dislikes before you plan your menu.

-        Choose a variety of fish, meat and vegetarian courses….or be creative and choose a theme that runs through the entire menu.

-        Aim for recipes which can be made in advance for some of the courses, so you can spend more time with your guests on the evening. There’s no point being in the kitchen all night! I made the lollipops and truffles the day before.

-        Choosing a cold starter enables you to compile it before your guests arrive, meaning more time to host and no worries about oven timings in conjunction with the main course. The same goes for most canapés and amuse-bouches.

-        Exchanging food for a cocktail for one course adds variety and makes the menu kinder on the stomach!

-        Smaller portion sizes ensure that every course is enjoyed.

-        Don’t underestimate the power of presentation to show off your hard work and make each course different. Use different coloured plates, rustic wooden boards or wrap up sweet treats in little parcels.

-        Choose drinks to complement your dishes. This may require a couple of different ones throughout the menu. Don’t forget those that are driving!

-        Give each course a name to make it personal to your evening and guests. A play on words or a quote can work well.

-        Place a copy of the menu rolled up into a scroll at each table place, so your guests can uncover what treats they have in store for the evening!

I hope this inspires you to have a go at your own tasting menu. Look out for my ‘Takeaway’ post next week!

‘Santé!’: Cotton-reel Canapés to Coq au Vin Creation

I’ve just returned from a fortnight in the idyllic Languedoc Roussillon, Southern France. Driving through beautiful vineyards nestled in breath-taking mountains, and hopping from one picturesque town to the next along the coast, what better place to try all of the traditional delights and be inspired to start cooking!

Montpellier

Our first stop was the lively city of Montpellier, where we stumbled upon its local delicacy of Petit Pâtés. These delightful mini pies look like cute cotton reels, and are stuffed with minced mutton. They are a little similar to pork pies, except the filling is an unusual combination of sweet and savoury. I couldn’t wait to make some of own! They can be eaten hot or cold and would make a perfect addition to picnics. But since we are now in autumn, try them as a warming lunch with fresh salad, as delicious canapés or as a starter ‘with a difference’ at your next dinner party. Likewise, they are just at home on a cheese board, accompanied by a bottle of red wine.
 

There are many variations of this recipe to be found, some of which include sultanas and spices such as nutmeg. However, I wanted to keep them as a savoury pie with a sweet twist, rather than like a Christmas mince pie. Here’s my  recipe:

Petit Pâtés

1.      Combine 400g mutton/lamb mince with the zest of 1 lemon, 2 tbsp. brown sugar and a pinch of salt and pepper.

2.      Make (or buy!) some shortcrust pastry and start constructing your mini pie. Use a glass approx. 5cm diameter to cut out 2 disc ends. Cut a rectangle approx. 13.5cm X 4cm. Adjust these sizes accordingly if you are making canapés instead.

3.      Make the rectangle into a cylinder shape on top of one of the discs. Pinch the 2 pieces of pastry together around the base.

4.      Fill the cylinder with the mince mixture. Place another disc on top, and pinch together to seal.

5.      Brush the pie tops with beaten egg, then put a few holes in the top using a skewer. Bake at 200⁰C for 20 minutes. Delicious with Dijon mustard!

 

The next part of our journey took us to the quaint fishing ports of Sète and Port-Vendres. 


Port-Vendres

Afternoons were spent soaking up the sunshine, whilst enjoying fresh local fish in restaurants dotted along the water’s edge. This reminded me of my favourite French dish; Pissaladière. I love how the saltiness of the anchovies and olives is perfectly balanced with the sweetness of the onions. This dish is really easy to make, yet looks so impressive! The only part that requires patience is slow cooking the onions, but this is vital to give them their sticky sweetness. Try my recipe below:

Pissaladière

1.      Thinly slice 8 medium sized white onions and place in a saucepan with a generous splash of oil and 1 tbsp. sugar. Cook on a low heat for 45-60 minutes, stirring occasionally, until soft. Set aside to cool.

2.      Roll out some puff pastry into a shape of your choice. Score a border 2cm in from the edge to form the crust. Spread the onions evenly over the base within the border.

3.      Arrange some anchovies in a traditional grid pattern over the onions. Then slice a handful of pitted black olives in half. You can either add these to the topping now, or when the tart is cooked, depending on personal preference.

4.      Cook in the oven at 200⁰C for 20-25 minutes, and enjoy!

 



Pyrénées-Orientales

Finally, our travels took us through the vineyards of the dramatic Pyrénées-Orientales. We were spoilt for choice on where to stop for ‘dégustation de vins’! Tasting all the beautifully-bodied wines of the region left me inspired to cook another French favourite; Coq au Vin. This dish brings back fond memories of having it as a child, since it is a favourite in the family thanks to my grandad’s love of French cooking. The trick is to be generous with the red wine! Try my recipe below and enjoy this warming one-pot wonder as the nights draw in:

 

Coq au Vin

 

1.      Add a splash of oil to a casserole dish and brown off the chicken thighs (2 thighs per person). Don’t be tempted to skip this stage since it locks in the chicken’s juices, keeping the meat succulent and preventing the sauce from becoming oily later on. Set the thighs aside.

2.      Pop a couple of handfuls of baby button mushrooms into the pan and cook for a few minutes until golden. Set aside with the chicken.

3.      Turn the heat down and sweat a couple of chopped onions and a diced carrot for 10 minutes, until soft. Add a couple of chopped garlic cloves and cook for a further minute.

4.      Now to make the sauce. Add 2 heaped tbsp. plain flour to the vegetables and stir to combine. Now estimate how much sauce you will need to cover your chicken. You will need 2 parts red wine to 1 part chicken stock. First slowly add the red wine, constantly stirring to thicken the sauce. Then add the chicken stock and stir to make a delicious sauce.

5.      Finally pop in the chicken, mushrooms and a bouquet garni, then season with salt and pepper.

6.      Cook for 1 hour at 180⁰C. Serve with a crusty baguette to soak up all the tasty sauce.

 

So, crack open a bottle of France’s finest and have a go at some of these traditional recipes. Oh, and don’t forget to save some of the wine for the cooking, Bon appétit!

À bientôt for my next post!

Turning Japanese: Sushi Style!

Ever since my travels to Tokyo, I have been obsessed with Japanese food! With memories of tucking into the freshest sashimi breakfast at Tsukiji market, and sampling exotic sushi whilst overlooking the Sumida River, I was really keen to try making my own.

Does the idea of raw fish make you squirm? Then why not try using cooked or smoked fish, cooked meat or even making vegetarian sushi? I love using smoked salmon and cucumber, smoked mackerel with wasabi horseradish and pork with spring onion. Part of the fun of making your own is having the freedom to use ingredients you like and trying out new combinations each time.

Making sushi is so much fun! Perfect for a dinner party with a difference – you can make it all beforehand, or prepare a selection of fillings and help guests to roll their own with whatever they choose! It’s always a laugh attempting (and failing!) to use chopsticks too, making it sociable and entertaining. How about making it during a girls-night in for a healthy treat, or using it to impress on date-night?

I bought lots of crockery and condiments for sushi whilst in Japan. However, a quick hunt down the international food isle of the supermarket showed that it’s easy to get everything you want here too. You’ll need a sushi rolling mat, seaweed sheets (nori), special sushi rice (it goes nice and sticky to prevent the sushi from falling apart), and whatever fillings you fancy.

Here’s how to make Maki Rolls:

 

1.      Cook the rice according to the instructions and prepare your fillings. Cut any fillings into long strips if possible so you can lay them neatly along the entire length of the roll.

2.      Lay a nori smooth side down on a sushi rolling mat. Spread some rice evenly over the nori, except for 1 inch along the top. Use wet fingers to gently spread the rice, but don’t squash it or the roll won’t stick together. Place your fillings in a line along the lower 1/3. Each filling should be in its own line.

3.      Now the fun part! Dry your hands and, using the edge of the rolling mat closest to you, roll away from you to cover the filling with the nori. Keep rolling away from you, ensuring it is rolled tightly.

 

4.      Now use a sharp knife dipped in boiling water to cut the sushi into several pieces. Clean the knife in the water after cutting each piece, to ensure it cuts neatly and doesn’t disturb the filling inside.

And there you have it! Use lots of different coloured fillings to really ‘up’ the visual; peppers are great for this.  To eat, dip the sushi in soy sauce, followed by a touch of wasabi if you’re feeling brave! Cleanse the palate between pieces with some pickled ginger. I also served mine with some noodles, gyoza (little steamed pasties) and tempura whitebait to add variety.

Tempura Whitebait

 

Try this easy recipe for a Noodle Sauce that’s bursting with flavour:

1.      Chop some runner beans into bite-sized chunks. Cut the kernels off a sweetcorn cob. Boil or steam the vegetables until cooked. Pop the noodles separately onto the hob too.

2.      Whilst that’s cooking, make the sauce. Very finely chop half a red onion, half a red chilli and a bunch of fresh coriander (using a food processor to do this can save time). Add 2 tbsp. soy sauce, 1 tsp. sesame oil, 2 tbsp. olive oil and the juice of 1 lime, then stir to combine. Season with black pepper. Adjust these quantities to your own taste.

3.      Once cooked, drain the noodles and vegetables and mix together with the sauce for a tasty dish! Serve in small bowls alongside the sushi. Or, whip up this noodle dish with some bite-sized pork pieces for a quick, ‘no hassle’ mid-week meal.

So, have a go at making your own sushi for a fun, impressive meal that is healthy too. And good luck with the chopsticks!

I’m jetting off to France now for a holiday, so look out for my next French-inspired post in a fortnight!