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Chilli, lime and Coriander Prawns

Chilli, lime and Coriander Prawns
Chilli, lime and Coriander Prawns
[Source]

Ingredients


1 1/2 cups coriander leaves
 1/4 cup peanut oil
 2 garlic cloves, finely chopped
 1 stem lemongrass, bruised, thinly sliced
 2 small red chillies, deseeded, thinly sliced
 2 limes, juiced
 1kg green king prawns, peeled (tails left intact), deveined
 2 Lebanese cucumbers, deseeded
 2 avocados, peeled, diced
  steamed SunRice Jasmine Fragrant Rice and limes, to serve

 Method


Finely chop 1/2 cup coriander leaves.
Combine chopped coriander, oil, garlic, lemongrass, chillies and 1/4 cup lime juice in a ceramic dish. Add prawns and stir to coat.
Cover and refrigerate, stirring once, for 30 minutes (or up to 2 hours if time permits).

Meanwhile, using a vegetable peeler, peel long thin strips from cucumbers.
Combine cucumber, avocado, remaining coriander leaves and remaining 1 tablespoon lime juice in a bowl.
Season with salt and pepper.

Preheat a greased barbecue plate on medium-high heat.
Remove prawns from marinade.
Barbecue for 1 to 2 minutes each side or until pink and just cooked through.
Transfer to a plate.
Arrange prawns and cucumber salad on plates. Serve with steamed rice and limes.

Crispy Topped Cumberland Pie

Crispy topped Cumberland pie

Crispy topped Cumberland pie


Prep: 45 mins  
Cook: 3 hrs - 3 hrs, 50 mins

Skill level:  Easy

Servings: Serves 5


Ingredients

  • 2 celery sticks, sliced into 1cm pieces
  • 1 onion, chopped
  • 2 really big carrots, halved lengthways then chunkily sliced
  • 5 bay leaves
  • 3 thyme sprigs
  • 2 tbsp vegetable oil
  • 1 tbsp butter
  • 2 tbsp each plain flour, tomato purée and Worcestershire sauce
  • 2 beef stock cubes, crumbled
  • 850g feather blade beef, or other braising cut, cut into large chunks
  • 850g large potatoes
  • 25g each mature cheddar and parmesan, finely grated

 Method

  1. Heat oven to 160C/140C fan/gas 3. Soften the celery, onion, carrots, bay and 1 thyme sprig in a casserole with 1 tbsp oil and the butter for 10 mins. Stir in the flour, followed by the purée, Worcestershire sauce and stock cubes.
  2. Gradually stir in 600ml hot water, then tip in the beef and bring to a gentle simmer. Cover and cook in the oven for 2 hrs 30 mins, then uncover and cook for 30 mins -1 hr more until the meat is really tender and sauce thickened.
  3. Meanwhile, cook potatoes in a pan of boiling water until they’re not done but about ¾ of the way there.
  4. Transfer meat to a baking dish. Slice spuds into 1cm thick rounds and gently toss with seasoning, the remaining oil and thyme leaves. Layer on the beef, scattering with the cheese as you layer. You can cover and chill the pie now for 1 day, or freeze for up to 3 months.
  5. Increase oven to 200C/180C fan/gas 6 and bake for 30-40 mins until golden and crispy, and sauce bubbling if the dish went in cold. Serve with peas.
 [Source]

Salmon With Oranges, Tomatoes, and Olives

Salmon With Oranges, Tomatoes, and Olives

Salmon With Oranges, Tomatoes, and Olives

 

Ingredients

2 tablespoons olive oil
 4 pieces skinless salmon fillet (1 1/4 pounds total)
kosher salt and black pepper
1 navel orange
2 small beefsteak tomatoes (about 1 pound), cut into wedges
1/2 cup fresh cilantro sprigs
1/4 cup pitted green olives, halved

 

Directions

  1. Heat 1 tablespoon of the oil in a large skillet over medium-high heat. Season the salmon with ½ teaspoon salt and ¼ teaspoon pepper.
  2. Cook the salmon until opaque throughout and golden brown, 4 to 5 minutes per side.
  3. Meanwhile, cut away the peel and pith of the orange and cut out the segments.
  4. In a large bowl, gently combine the segments with the tomatoes, cilantro, olives, remaining tablespoon of oil, and ¼ teaspoon each salt and pepper.
  5. Serve the salad with the salmon.

 

Maple & Mustard Glazed Ham

Maple & mustard glazed ham

Maple & Mustard Glazed Ham

Ingredients


  • 1 whole leg of gammon, smoked or unsmoked, around 5kg weight bone-in
  • 1 cinnamon stick
  • 1 tsp peppercorns
  • 1 tsp coriander seeds
  • 2 bay leaves
  • about 25 whole cloves

For the glaze

  • 200ml maple syrup
  • 2 tbsp coarse-grain mustard
  • 2 tbsp Worcestershire sauce
  • 2 tbsp soy sauce

 Method

  1. Put the gammon in a very large pan and cover with cold water. Add the spices and bay. Bring to the boil, then turn down and simmer for around 1 hr 50 mins, topping up the water level with boiling water, if necessary. Scoop off any scum that rises to the top every now and then.
  2. Carefully pour the liquid away (I like to keep it for making soup), then let the ham cool a little while you heat the oven to 190C/fan 170C/gas 5. Lift the ham into a large roasting tin, then cut away the skin leaving behind an even layer of fat. Score the fat all over in a criss-cross pattern, then stud cloves all over the ham. Can now be chilled for up to 2 days.
  3. Mix the glaze ingredients in a jug. Pour half over the fat, roast for 15 mins, then pour over the rest and return to the oven for another 35 mins, basting with the pan juices 3-4 times as it bakes. Turn the pan around a few times during cooking so the fat colours evenly. Remove from the oven and allow to rest for 15 mins before carving. Can be roasted on the day or up to 2 days ahead and served cold. 
 
[Source]
 

Steamed Asian Sea Bass in the Bag

Steamed Asian Sea Bass in the Bag
Steamed  Asian Sea Bass in the Bag

Ingredients


  • 1-2 sticks lemon grass, chopped
  • 1 clove garlic, finely sliced
  • 1-2 red chillies, to taste, seeded and chopped
  • 1 small tablespoon freshly grated ginger
  • 1 handful coriander, leaves picked and stalks reserved, plus extra to serve
  • 1 tablespoon Kikkoman low-salt soy sauce
  • 1 lime, zested and halved
  • 2 tablespoons olive oil
  • 2 thick sea bass fillets, from sustainable sources, ask your fishmonger, about 200g each
  • 1 free-range egg white
  • 1 small wineglass sake
  • 6 Kaffir Lime leaves

    • CLICK HERE for further details

    Roast Half Leg of Lamb

    Roast half leg of lamb

    Roast half leg of lamb

    Ingredients

    • Half leg of New Zealand lamb (thawed from frozen or chilled)
    • 450g potatoes, peeled and roughly chopped
    • 250g Chatenay carrots
    • 350g butternut squash, peeled, seeds removed and cut into chunks
    • 2 red onions, peeled and cut into wedges
    • 3 tablespoons extra virgin olive oil
    • 1 garlic bulb, cloves separated but left in their skin
    • Zest of 1 lemon
    • 2 teaspoons fennel seeds
    • A few sprigs of rosemary
    • 150ml white wine
    • 1 tablespoon warm water
    • Foil


    Method

    1. Preheat the oven to 200°C, fan 180°C, gas mark 6.
    2. Blanch the potatoes in boiling water for 5 minutes.
    3. Place the lamb in a large, non-stick roasting tin, scatter round the carrots, squash , potatoes and red onions. Drizzle over the oil and season well.
    4. Add a small glass of white wine and a splash of water.
    5. Place the roasting tin in the oven for 10 minutes and then turn the oven down to  180°C, fan 160°C, gas mark 4.
    6. After another 30 minutes add the rosemary and garlic sprigs to the pan and scatter the fennel seeds and lemon over the lamb.
    7. Continue roasting until the vegetables are soft and starting to caramelise, and the lamb is cooked to your liking (approximately 20-30 minutes more for medium).
    8. Add a splash more wine or water to the pan if it is looking dry. Once out of the oven cover with foil and allow to rest for 15 minutes before carving.

    Confit Belly of Pork Stuffed with Black Pudding with Braised Red Cabbage, Mash and Cider Jus

    Confit belly of pork stuffed with black pudding with braised red cabbage, mash and cider jus

    Confit belly of pork stuffed with black pudding with braised red cabbage, mash and cider jus

     

     

    Course: Main
    Difficulty: Challenging
    Cooking Time: 7 hours plus 24 hours salting time 
    at 13 hours cooking time
    Serves: 4

     

    Ingredients

    Pork belly with black pudding

    • 1kg of pork belly
    • 200g of salt
    • 300g of black pudding
    • 1 carrot, large dice
    • 1 onion, large dice
    • 1/2 bulb of garlic, cut in half
    • 10g of coriander seeds

    Braised red cabbage

    • 1/2 red cabbage
    • 200ml of red wine
    • 50ml of Red Wine Vinegar
    • 30g of sugar
    • 1 star anise
    • 1/2 cinnamon stick
    • olive oil

    Mashed potatoes

    • 10 large floury potatoes, peeled
    • 150g of butter, melted
    • 15ml of milk
    • salt
    • pepper

    Cider jus

    • 500ml of cider
    • 100ml of cider vinegar
    • 500ml of Beef stock
    • 1 carrot, diced
    • 1 onion, diced
    • 1 celery stick, diced
    • 2 sprigs of fresh thyme

     


    1. Place the pork belly into a suitable tray and pour over the salt. Rub evenly over the entire surface, cover with cling film and place in the fridge for 24 hours
     
    2. Preheat the oven to 130°C/gas mark 1. Wash the salt off the pork belly and place in a deep metal  tray
     
    3. Add the carrots, onion, garlic and coriander seeds to the tray and pour in enough water to just cover. Cover tightly with foil and cook in the oven for approximately 7 hours. Remove and allow to cool in the liquid once cooked
     
    4. Once cool, use a knife to carefully remove the skin from the belly. Scrape away all the fat from the underside of the skin. Cut the skin into 2 inch squares and place between 2 sheets of greaseproof paper
     
    5. Place onto an oven tray and press down with a tray of the same size. Return to the oven set to 125°C/gas mark 1 and cook for 6 hours until dark golden and crisp. Remove from the oven and allow the crackling squares to cool
     
    6. Cut 2 more large pieces of greaseproof paper and place the belly between them. Use a rolling pin to gently and evenly flatten the belly to 1cm thick
     
    7. Shape and roll the black pudding into a 1inch thick log (this may be easier if the black pudding has had time to soften slightly at room temperature). Place the black pudding at one edge of the pork belly and roll up tightly in cling film. Leave to set in the fridge
     
    8. Remove any undesirable outer leaves from the red cabbage. Slice in half, wash thoroughly and slice finely 
     
    9. Add a generous amount of olive oil to a large saucepan placed over a medium heat. Add the red cabbage and slowly sweat until soft. Once soft, add the sugar, red wine, vinegar, star anise, and cinnamon stick
     
    10. Reduce the heat and cook slowly for about 1 hour until the liquid is reduced and the cabbage is cooked and evenly coated by the juices in the pan
     
    11. Remove one third of the cabbage, place into a blender and blitz on a high speed to form a smooth purée. Pass through a fine strainer and into a small pot to reheat later
     
    12. Place the potatoes in a pot and cover with water. Add a pinch of salt. Bring to the boil, then reduce the heat and simmer for 15 minutes, or until cooked and tender
     
    13. Once cooked, drain the potatoes and allow to steam for a few minutes. Heat the butter and milk in a small saucepan until the butter melts. Add the potatoes back to the pot, followed by the hot milk and butter mixture and mash throughly. Season to taste with salt and pepper, cover and set aside in a warm place
     
    14. Add a small drizzle of vegetable oil to a saucepan placed over a medium-high heat. Once hot, add the carrot, onion and celery and sweat until soft. Add the cider vinegar and reduce until the pan is almost dry
     
    15. Add the cider and reduce by half. Then, add the beef stock. Bring to a simmer, add the thyme and reduce for a further 20-30 minutes until you have a thin gravy-like consistency. Pass through a fine strainer, season to taste with salt and set aside
     
    16. Preheat the oven to 180˚C/gas mark 4. Once the pork belly is set, remove from the cling film and cut into 8 even round portions. Heat a small drizzle of vegetable oil in large frying pan and place on a high heat
     
    17. Sear each piece of belly in the pan (black pudding side down) until crispy and then transfer into the oven to heat through for 12 minutes
     
    18. Meanwhile, reheat the cabbage, cabbage purée and mash potato
     
    19. Add a spoonful of purée to each plate and top with a bed of cabbage. Add two rounds of the pork belly per portion and finish with a large spoonful of mash potato, a couple of crackling squares and a drizzle of the cider jus. Serve immediately.
     
    [Source]

    Aubergine Pizza

    Aubergine Pizza

    Aubergine Pizza


    • Serves 2
    • Preparation 25 mins
    • Cooking 30 mins

    Ingredients

    Put down the takeaway menu and enjoy this easy pizza at home. Delicious and indulgent with a rich, tomato and aubergine topping, and finished with creamy goat's cheese - a far healthier option than a mountain of melted mozzarella.
     
    • 500ml (16 fl oz) tomato passata 
    • 1 medium aubergine
    • Olive oil
    • 1 bunch spring onions, thinly sliced
    • 300g (10oz) prepared pizza dough or 1 ready-made pizza base
    • Flour, for dusting
    • 50g (1¾oz) goat's cheese

    Method

    1. Heat the oven to 250˚C (gas mark 10) or as high as it will go. Have ready a large sheet of non-stick parchment or a pizza tray with holes in it that allows steam to escape - this means the base will be really crisp. If using parchment put a large baking tray in the oven to heat. Put the passata in a small pan and simmer until it is as thick as Greek yoghurt. 
    2. Slice the aubergine to about ½cm (¼in) thick and drizzle with olive oil. Mix the spring onions in a bowl with 3tbsp olive oil. 
    3. Roll and stretch the dough out on a lightly floured surface to a circle about 35cm (14in) across. Lay it (or the ready-made base) on the paper or pizza tray. Spread the tomato sauce to within 2cm (¾in) of the edge. Arrange the aubergine slices, overlapping, on top. Crumble over the goat's cheese and sprinkle with salt. Transfer to the oven, placing the paper on to the hot baking tray (unless using a pizza tray). Bake for 10-15 mins until the aubergine is starting to brown. 
    4. Remove from the oven and spread the onions and olive oil on top. Transfer the pizza directly on to the oven shelf. Turn the heat down to 200˚C (gas mark 6) and bake for a further 10 mins or until lightly golden.
    [Source]

    Beef & Beetroot Curry

    Beef & beetroot curry

    Beef & Beetroot Curry

    • Ingredients

    • 750g raw beetroot, stalks trimmed to 1cm
    • finger-length piece ginger, chopped
    • 3 garlic cloves
    • 1 whole red chilli, seeds and all
    • small bunch coriander, ½ leaves reserved to serve, remaining leaves and stalks roughly chopped
    • 6 cardamom pods
    • 2 tbsp tomato paste
    • 2 tbsp treacle
    • 2 tbsp ground cumin
    • 1 tbsp ground coriander
    • 2 tsp fennel seeds
    • ¼ tsp ground cloves
    • 3 tbsp sunflower oil
    • 1½ kg British feather blade beef (or other stewing beef), cut into big chunks
    • 2 onions, chopped
    • 2 beef stock cubes
    • 2 tsp garam masala
    • naan bread, basmati rice and raita or natural yogurt, to serve


    Method

    1. Put the beetroot in a large pan of water, bring to the boil and simmer until tender – check with a skewer; you may need to remove smaller ones first while the larger ones carry on cooking. Drain and cool, then put on rubber gloves to peel the skin and remaining stalks. Chop into large chunks and set aside two-thirds for later.
    2. Put the remaining one-third beetroot in a food processor or blender with the ginger, garlic, chilli, chopped coriander, cardamom pods, tomato paste, treacle, cumin, ground coriander, fennel seeds, cloves and 2 tsp ground black pepper. Whizz to a paste.
    3. Heat oven to 160C/140C fan/gas 3. Heat half the oil in a big flameproof casserole. Fry the beef chunks in batches until browned all over, removing to a dish as you go. Add the remaining oil, lower the heat, then tip in the onions and fry gently until softened, scraping up the beefy bits. Tip in the spice paste and fry for 5 mins until really fragrant. Return the beef and stock cubes with enough boiling water from a kettle to cover. Bring to a simmer, then put on the lid and bake for 2 hrs.
    4. Uncover and bake for a further 30 mins until the beef is really tender. Put back on the hob and stir in the garam masala and reserved beetroot to heat through. Season well with salt, scatter with coriander leaves and serve with naan, basmati rice and raita or yogurt
      5.  
      [Source]

    Caribbean Mahimahi with Banana Chutney

    Caribbean Mahimahi with Banana Chutney

    Caribbean Mahimahi with Banana Chutney



    Ingredients

    • 2 cups water
    • 2 cups uncooked quick-cooking brown rice
    • 1/4 cup flaked sweetened coconut
    • 1 cup canned red beans, rinsed and drained
    • 1/4 teaspoon salt
    • 1/4 teaspoon ground allspice
    • 1/4 teaspoon dried thyme
    • 1/4 teaspoon cayenne pepper
    • 1 pound skinless mahimahi fillets, cut into 4 pieces
    • 1 teaspoon olive oil
    • 1/2 cup water
    • 2 tablespoons mango chutney
    • 2 bananas, peeled and chopped
    • 1 scallion, finely chopped
    • 1 tablespoon chopped fresh cilantro    

    •  Preperation

      1. Preheat oven to 425 degrees 2. Bring 2 cups water to a boil in a medium saucepan over medium-high heat. Reduce heat to low. Add rice and coconut; simmer, covered, 5 minutes. Turn off heat; stir in beans, and set aside.
      3. While rice cooks, combine salt, allspice, thyme, and cayenne pepper in a small bowl; set aside.
      4. Arrange fish in an 8-inch square glass baking dish. Drizzle oil over fish, and rub to ensure pieces are evenly coated. Sprinkle half of seasoning mixture over fish; turn fish over and coat with remaining seasoning.
      5. Add 1/2 cup water to pan and bake at 425 degrees for 10 to 12 minutes or until fish flakes easily with a fork or until desired degree of doneness.
      6. While fish bakes, combine chutney, banana, scallions, and cilantro in a small bowl. Serve rice and bean mixture topped with fish and chutney.

      [Source]

    Grilled Halibut with Peach and Pepper Salsa

    Grilled Halibut with Peach and Pepper Salsa recipe

    Grilled Halibut with Peach and Pepper Salsa

    Ingredients


    Salsa: 
    1 1/3 cups coarsely chopped peeled yellow peaches (about 1 pound)
    1 cup chopped red bell pepper (about 1 medium)
    1/3 cup thinly sliced green onions
    1/3 cup chopped fresh arugula
    1/4 cup fresh lemon juice (about 2 lemons) 
    4 teaspoons chopped fresh oregano
    1/8 teaspoon salt
    1/2 habanero pepper, seeded and minced
    1 garlic clove, minced
     
    Fish: 
     
    4 teaspoons fresh lemon juice 
    4 teaspoons olive oil
    1/2 teaspoon paprika
    1 garlic clove, minced 
    4 (6-ounce) skinless halibut fillets
    3/8 teaspoon salt
    3/8 teaspoon freshly ground black pepper
    Cooking spray 

    Preparation

    1. To prepare salsa, combine first 9 ingredients; toss gently. Let stand 30 minutes before serving.
    2. Prepare grill to medium-high heat.
    3. To prepare fish, combine 4 teaspoons juice, oil, paprika, and 1 garlic clove in a large, shallow glass baking dish, stirring with a whisk. Add fish to juice mixture; turn to coat. Cover and let stand 15 minutes.
    4. Remove fish from marinade; discard marinade. Sprinkle fish evenly with 3/8 teaspoon salt and black pepper. Place fish on a grill rack coated with cooking spray; grill 3 minutes on each side or until desired degree of doneness. Serve fish with salsa.

    [Source]

    Lamb Stir-Fry with Pomegranate and Yogurt

    Lamb Stir-Fry with Pomegranate and Yogurt

    Lamb Stir-Fry with Pomegranate and Yogurt



    YIELD: Makes 4 servings
    ACTIVE TIME: 25 minutes
    TOTAL TIME: 35 minutes 




    • 2 teaspoons cumin seeds
    • 1 teaspoon coriander seeds
    • 1 1/2 pounds boneless leg of lamb, thinly sliced against the grain
    • 1 teaspoon paprika
    • 4 garlic cloves, finely chopped
    • 1 tablespoon red wine vinegar
    • 4 tablespoons olive oil, divided
    • Kosher salt, freshly ground pepper
    • 1/2 cup plain Greek yogurt
    • 1 medium red onion, cut into 1/2" wedges
    • Cooked rice (for serving)
    • 1/4 cup pomegranate seeds
    • 2 tablespoons chopped pistachios
    • Fresh oregano, mint, and/or cilantro leaves (for serving)       


    Preparation

    Toast cumin and coriander seeds in a small dry skillet over medium heat until fragrant, about 1 minute. Let cool, then finely chop. Toss lamb with cumin, coriander, paprika, garlic, vinegar, and 2 tablespoons oil in a large bowl to coat; season with salt and pepper.

    Cover and chill 15 minutes.
    Whisk yogurt and 1 tablespoon water in a small bowl; season with salt and pepper.

    Heat remaining 2 tablespoons oil in a large skillet, preferably cast iron, over medium-high heat.

    Working in batches, cook lamb, tossing occasionally, until browned, about 5 minutes per batch; transfer to a plate with a slotted spoon.

    Add onion to skillet and cook, stirring often, until beginning to brown and soften, about 3 minutes.

    Add 1/2 cup water; season with salt and pepper and cook, stirring occasionally, until onion is tender and water is evaporated, about 3 minutes.

    Return lamb to skillet and toss to combine. Season with salt and pepper.

    Serve lamb over rice, topped with yogurt, pomegranate seeds, pistachios, and herbs.

    DO AHEAD: Lamb can be marinated 1 day ahead. Keep chilled.

    [Source] 

    Italian Dinner Frittata

    Italian Dinner Frittata

    Italian Dinner Frittata


    • 15 min  Prep Time
    • 30 min  Total Time
    • 4  Servings


    Ingredients

    2 tablespoons butter or margarine
    1/2 cup sliced green onions (8 medium)
    8 eggs, beaten
    1 cup shredded mozzarella cheese (4 oz)
    1/2 cup chopped seeded tomato (1 small)
    2 tablespoons chopped fresh parsley
    1/8 teaspoon pepper
    1/2 cup shredded Parmesan cheese (2 oz)
    Additional chopped tomato, if desired
    Additional chopped fresh parsley, if desired 
     
     
     

    Directions

    • 1 In 10-inch nonstick skillet, melt butter over medium heat. Add onions; cook 2 to 3 minutes, stirring frequently, until tender.
    • 2 Stir in eggs, mozzarella cheese, tomato, parsley and pepper. Reduce heat to medium-low; cover and cook 9 to 11 minutes or until eggs are set around edge and light brown on bottom.
    • 3 Sprinkle Parmesan cheese over top. Cover; remove from heat and let stand 3 to 4 minutes or until cheese is melted. If desired, garnish with additional chopped tomato and parsley
    [Source]

    Cheesy Bacon Brunch Casserole Recipe

    Cheesy Bacon Brunch Casserole
    Cheesy Bacon Brunch Casserole

    Prep


    30 mins
    Ready in 1hr 10 mins

    Ingredients



    8 Slices OSCAR MAYER bacon cut into 1 inch pieces
    2 Cups frozen shredded hash browns, thawed
    1/2 pound fresh mushrooms, coarsley chopped
    1 Green bell pepper, chopped
    1 Red bell pepper, chopped
    1 Small onion, chopped
    12 Eggs
    1/3 cup Sour cream
    3/4 pound Cheese, cut into 1/2 inch cubes
     

    Directions

    1. Heat oven to 350 degrees F.
    2. Cook and stir bacon in large skillet on medium heat 10 min. or until crisp. Remove bacon from skillet with slotted spoon; drain on paper towels. Discard all but 2 Tbsp. drippings from skillet.
    3. Add potatoes, mushrooms, peppers and onions to reserved drippings in skillet; cook 10 min. or until peppers and onions are crisp-tender, stirring occasionally. Stir in VELVEETA. Spoon into 13x9-inch baking dish sprayed with cooking spray.
    4. Whisk eggs and sour cream in medium bowl until blended; stir in bacon. Pour over vegetable mixture.
    5. Bake 40 min. or until center is set and casserole is heated through.

    Beef Tenderloin with Roasted Cauliflower-Pomegranate Salad

    Beef Tenderloin with Roasted Cauliflower-Pomegranate Salad

    Beef Tenderloin with Roasted Cauliflower-Pomegranate Salad

     

    Total Time:
    Prep:
    Cook:
    Level: Moderate
    Serves: 6

    Ingredients

    • 1 whole filet of beef
    • 6 tbsp. olive oil
    • 2 tsp. Kosher salt
    • 1 tsp. Freshly ground pepper
    • 1 head cauliflower
    • 5 large shallots
    • 2 tbsp. fresh lemon juice
    • 2 tsp. whole-grain Dijon mustard
    • 1 package baby kale
    • 0.50 c. pomegranate seeds

     

    Directions

    1. Heat oven to 475 degrees F. Place the beef on a large rimmed baking sheet. Rub with 1 tablespoon olive oil, salt, and pepper. Bake at 475 degrees F for 12 minutes.
    2. Meanwhile, toss 2 tablespoons oil with cauliflower and shallots; season with additional salt and pepper. Quickly scatter vegetables around beef in the pan and continue to bake, stirring vegetables once, 18 more minutes (for medium-rare) or until meat reached desired degree of doneness.
    3. Remove beef from pan and cover with foil; let stand 15 minutes. Whisk together remaining 3 tablespoons olive oil, lemon juice, and mustard; season with salt and pepper to taste. Stir kale into hot pan with vegetables. Drizzle with olive oil mixture and sprinkle with pomegranate seeds. Slice beef and serve with cauliflower pomegranate salad

     

    [source]

    Grilled Lamb on Rosemary Skewers

    Grilled Lamb on Rosemary Skewers

    Grilled Lamb on Rosemary Skewers



    Ingredients

    • 2 pounds boneless lamb shoulder, cut into chunks
    • 10 to 20 fresh figs
    • Rosemary branches
    • ¼ cup extra virgin olive oil, more or less
    • Salt and freshly ground black pepper to taste
    • ½ cup freshly squeezed lemon juice
    • 2 cloves garlic, roughly chopped
    • 1 tablespoon minced fresh rosemary 

      Preparation

      1. Start a charcoal or wood fire or heat a gas grill; fire should be moderately hot. Thread lamb and figs onto rosemary branches, three or four chunks or figs per skewer. Do not mix meat and figs on same skewer.
      2. Brush lightly with olive oil and season with salt and pepper. Mix together the lemon juice, garlic and minced rosemary and brush a little of this mixture on lamb and figs.
      3. Grill, turning skewers as each side browns and taking care to avoid flare-ups; total cooking time should be from 6 to 10 minutes for medium-rare meat, and 4 or 5 minutes for the figs. Meat will become slightly more done after you remove it from grill, so take this into account.

      [Source]

    Wandering Forager’s Wild Mushroom Risotto

    Wandering Forager’s Wild Mushroom Risotto

    Wandering Forager’s Wild Mushroom Risotto



    Ingredients

    200g arborio rice, 1 vegetable stock cube, 2 tbsps hard Italian cheese, 2 sprigs thyme, 1 punnet wild mushrooms, 2 tbsps celery, ½ cup onion, 2 cloves smoked garlic, 2 tsps butter

     Method


    1 Place the flat side of a large knife on top of the garlic cloves and press
    down firmly, the skin will come off easily. Chop them up really finely. Next,
    dice the onion and the celery as small as possible before separating the
    thyme leaves from the stalk.
    2 Put the stock pot into a pan with 800ml of water. Bring this to a simmer
    before leaving it on the lowest heat possible to keep it warm. We’ll add this
    into the risotto bit-by-bit later on.
    3 On a medium/low heat gently fry the mushrooms with a tsp of olive oil
    and a tsp of butter in a non-stick pan. 2 mins later add the garlic, thyme and a
    pinch of salt and pepper. Cook for 2 more mins then set them aside on a plate
    4 In the same saucepan on a medium/low heat, add the onion and celery to
    1 tbsp of olive oil and 1 tsp of butter. After 5 mins the ingredients should be
    soft (not browned off though!). Add the rice with a pinch of salt and pepper.
    5 After a few mins you can add ½ a cup of white wine. Bubble away the
    alcohol for about 30 seconds. If you don’t have any wine just skip straight to
    step 6.
    6 Add ½ a cup of your stock into the rice. While keeping on a low heat, stir
    it with long, massaging motions using a wooden spoon until the stock has
    almost disappeared. Repeat this process until all the stock has been used
    (which should take around 20 mins).
    7 Taste the rice (be careful it’s hot!). It should be soft yet with a slight firmness
    in the centre. If not, add ½ a cup of water and cook it for a little longer
    Gently mix in the cooked mushrooms and ¾ of the hard Italian cheese
    8 Taste once more for seasoning and add a little salt and pepper if necessary
    Serve in bowls with a sprinkle of cheese and if you have some good quality
    olive oil, (or decadent truffle* oil!) drizzle a little on top.

    [Source]

    Herb and Cheese Filled Chicken Thighs Recipe

    Herb-and-Cheese-Filled Chicken Thighs recipe
    Herb and Cheese Filled Chicken Thighs


    Ingredients

    1. 1 1/2 cups fresh bread crumbs
    2. 1 1/2 cups freshly grated Parmesan cheese (4 1/2 ounces)
    3. 2 large eggs, lightly beaten
    4. 1/2 cup grated Provolone cheese (1 1/2 ounces)
    5. 1/2 cup coarsely chopped basil
    6. 1/4 cup coarsely chopped flat-leaf parsley
    7. Finely grated zest of 2 lemons
    8. 1 tablespoon finely chopped rosemary
    9. 16 boneless chicken thighs with skin (about 5 ounces each)
    10. Salt and freshly ground pepper

    Method

    1. Preheat the oven to 450°. In a medium bowl, combine the fresh bread crumbs, Parmesan cheese, eggs, Provolone, chopped basil, chopped parsley, lemon zest and rosemary. Set the chicken thighs, skin side down, on a work surface and season with salt and freshly ground pepper. Mound 1/4 cup of the herb-and-cheese filling on each thigh. Fold the sides of the thighs over the filling to enclose it and tie each chicken thigh in 2 or 3 places with kitchen string. Season the chicken thighs with salt and pepper.
    2. Arrange the stuffed chicken thighs on a large, rimmed baking sheet and roast for about 35 minutes, or until golden brown. Let the chicken rest for 10 minutes, then discard the strings and serve.

    Steak and Black Bean Chalupas Recipe

    Steak and Black Bean Chalupas Recipe
    Steak and Black Bean Chalupas Recipe


    Ingredients

    • For the Tortillas:

    • 8 corn tortillas
    • 1 tablespoon vegetable oil
    • 5 tablespoons plus 1 teaspoon vegetable oil
    • Salt

    • For the Cube Steak:

    • 1 pound cube steak, thinly sliced into 3- to 4-inch strips, 1/4-inch thick
    • Salt and freshly ground black pepper
    • 4 tablespoons vegetable oil
    • 1 medium onion, thinly sliced (about 2 cups )
    • 1 clove garlic, finely minced
    • 1/2 teaspoon dried oregano, crushed
    • 1/2 cup beef broth
    • 1/2 teaspoon finely grated lime zest
    • 2 tablespoons fresh lime juice

    • For the Black Beans:

    • 1 teaspoon vegetable oil
    • 1 teaspoon chilli powder
    • One 15-ounce can black beans, rinsed and drained
    • 1/2 cup beef broth
    • Salt and freshly ground black pepper

    • For the chilli-Lime Mango:

    • 2 firm ripe mangoes, peeled, seeded and cut into small dice
    • 1/2 teaspoon finely grated lime zest
    • 2 tablespoons fresh lime juice
    • 1/8 teaspoon chilli powder
    • Salt
    • 2 tablespoons roughly chopped pickled jalapenos , for garnish
    • Lime wedges, for serving


    Method

    How to make Steak and Black Bean Chalupas
    For the tortillas: Preheat the oven to 190°C. Lay the tortillas on a baking sheet, brush both sides with the oil and sprinkle with salt. Bake until golden brown and crispy, about 10 minutes.
    For the cube steak: Toss the steak strips with 1/2 teaspoon salt and 1/4 teaspoon pepper. Heat 2 tablespoons of the oil in a large skillet over high heat until lightly smoking. Add half of the strips and cook, tossing until the strips are browned on all sides, but not completely cooked through, 1 to 2 minutes. Remove with a slotted spoon to a large bowl and repeat with the other half.
    Remove all but 1 tablespoon of oil from the skillet and reduce the heat to medium-high. Add the onions and 1/2 teaspoon salt. Cook, stirring frequently, until golden brown, 6 to 8 minutes. Add the garlic and 1/4 teaspoons of the oregano and cook for 1 minute. Add the broth and stir with a wooden spoon to loosen any browned bits. Add the steak strips and any accumulated juice and simmer until thickened slightly, about 4 minutes. Remove from the heat and add the remaining 1/4 teaspoon oregano, lime zest and lime juice and mix well.
    For the beans: Heat the oil in a medium skillet over medium-high heat and add the chili powder. Cook until fragrant, about 15 seconds. Add the black beans and toss to combine. Add the broth, 1/2 teaspoon salt and 1/4 teaspoon pepper and bring to boil. Using a masher , smash the black beans, stirring occasionally to incorporate into the broth, until thick. Remove from the heat.
    For the chili-lime mango: Toss the mangoes with the lime zest, lime juice, chili powder and 1/8 teaspoon salt.
    To assemble the chalupas, spread a thin layer of smashed black beans on each crispy corn tortilla and divide the steak among them. Top with some chili-lime mangoes and serve with lime wedges and pickled jalapenos .

    Prawn and Chorizo Linguine with Lime

    Prawn and chorizo linguine with lime

    Prawn and chorizo linguine with lime



    Ingredients

    • 3 raw tiger prawns, shells and heads removed and reserved for stock
    • 1 fish stock cube
    • 100g/3½oz linguine
    • 1 tbsp olive oil, plus extra for drizzling
    • 1 garlic clove
    • 1 x 2.5cm/1in piece chorizo, cut into small cubes
    • 1 tomato, chopped
    • ½ tbsp red wine vinegar
    • ½ lime, juice only
    • salt and freshly ground black pepper

    Preparation method

    1. Bring a pan of salted water to the boil. Add the prawn shells and heads to the boiling water along with the fish stock cube, stirring until the stock cube has dissolved.
    2. Add the linguine to the pan and cook according to packet instructions, or until the pasta is al dente. Remove the prawn shells and heads with a slotted spoon and discard, then drain the pasta and set aside.
    3. Heat the olive oil in a frying pan and fry the garlic for 1 minute, or until softened. Add the chorizo and prawns and fry for 2-3 minutes, or until golden-brown all over. Stir in the chopped tomato and red wine vinegar and cook for 2-3 minutes, or until the mixture has thickened and the prawns are cooked through (they should be pink and opaque).
    4. Remove the pan from the heat and add the pasta, mixing well to coat in the sauce. Add a squeeze of lime juice and season, to taste, with salt and pepper.
    5. Put the pasta on a plate, drizzle over some olive oil and serve.

    Crab and Leek Tart Recipe

    Crab and leek tart

    Crab and leek tart



    Ingredients

    For the pastry
    • 100g/3½oz plain flour, plus extra for rolling
    • 100g/3½oz wholemeal flour
    • 125g/4oz cold butter, cubed
    • 1 free-range egg, beaten
    For the filling
    • knob of butter
    • 2 medium leeks, trimmed, sliced thinly
    • 50g/2oz butter
    • 300ml half-fat crème fraîche
    • 3 free-range eggs, beaten
    • 100g/3½oz fresh brown crab meat
    • pinch sea salt flakes
    • 100g/3½oz fresh white crab meat
    • 50g/2oz mature cheddar, finely grated
    • freshly ground black pepper

    Preparation method

    1. Preheat the oven to 200C/400F/Gas 6.
    2. For the pastry, pulse the flours and butter in a food processor until the mixture resembles fine breadcrumbs. With the motor running, add the egg in a thin stream and blend until the mixture begins to form a ball.
    3. Roll the pastry into a circle on a floured work surface and use it to line a 23cm/9in loose-based fluted tart tin. Press the pastry with your fingertips firmly into the base and sides. Trim any excess pastry and lightly prick the base of the tart using a fork. Chill in the fridge for 30 minutes.
    4.   Line the pastry with a large sheet of crumpled baking parchment and half fill with baking beans. Bake the tart case for 25 minutes. Remove the beans and return the tart to the oven for a further 5-10 minutes or until the surface is dry and beginning to brown. Remove from the oven and reduce the oven to 180C/350F/Gas 4.


      1. For the filling, melt the butter in a large heavy-based frying pan over a low heat. Add the leeks and fry gently for 2-3 minutes, stirring until just softened. Remove from the heat and set aside.
      2. Put the eggs in a large jug and beat lightly with a whisk. Stir in the crème fraîche, season with salt and freshly ground black pepper. Beat together with a wooden spoon until thoroughly combined. Stir in the brown crab meat.
      3. Scatter the leeks over the pastry case and dot the white crab meat around them. Pour over the crème friache mixture and sprinkle with the cheese. Cook on the baking tray for 25 minutes, or until the filling is golden-brown and just set. (It should still wobble a tiny bit in the centre as it will continue to set as it cools.)
      4. Remove the quiche from the oven and leave to cool in the tin for 15 minutes before removing.

    Chinese Beef & Broccoli Stir-Fry Recipe

    Chinese Beef & Broccoli Stir-Fry Recipe
    Chinese Beef & Broccoli Stir-Fry Recipe



    Prep time: 15 mins
    Cook time: 10 mins
    Total time: 25 mins
     
    This recipe is just what every family needs...healthy, delicious and easy.
    Author:
    Serves: Serves 4
    Ingredients
    • 2 tsp cornstarch
    • 3 tbsp + 2 tsp reduced-sodium soy sauce
    • 2 tsp rice wine
    • 4 tsp sesame oil
    • 1 lb. sirloin steak, trimmed of fat, thinly sliced against the grain
    • ¼ tsp kosher salt
    • 4 cups broccoli florets
    • 4 medium scallions, cut into 1-inch pieces; white & greens separated
    • 1 tbsp minced garlic
    • ½ tsp minced fresh ginger
    • 2 tbsp packed dark brown sugar
    • 1 tbsp oyster sauce
    Instructions
    1. In a shallow glass container, whisk together the cornstarch 2 teaspoons of the soy sauce, rice wine and 1 teaspoon of the sesame oil.
    2. Sprinkle the salt over the steak. Add the steak to the marinade, turn to coat, and let rest at room temperature for 30 minutes.
    3. Bring a large saucepan of water to a boil. Add the broccoli and cook until bright green and tender-crisp, 45 seconds to 1 minute. Drain and immediately rinse with cold water to stop the broccoli from cooking further.
    4. Heat a large nonstick skillet over high heat. Add 1 teaspoon of the sesame oil and half of the steak. Cook 30 seconds on each side, without stirring as it’s cooking. Transfer to a plate and repeat with another 1 teaspoon of the sesame oil and the rest of the steak.
    5. Heat the remaining 1 teaspoon of the sesame oil and add the white parts of the scallions, garlic and ginger. Cook for 30 seconds.
    6. Add the broccoli, brown sugar, remaining 3 tablespoons of the soy sauce and oyster sauce. Cook, stirring constantly, for 30 seconds.
    7. Add the beef and cook for 30 seconds. Remove from the heat and stir in the scallion greens.
    8. Serve over brown rice.
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