CUSH'Y FOOD MADE EASY

Paprika beef and mushroom pot

2011-11-11T21:51:00.001Z

Ingredients
1 x 40g (1½oz) pack dried porcini mushrooms
2tbsp olive oil
2 onions, roughly chopped
2 celery sticks, finely sliced
4tsp paprika
1kg (2lb) stewing beef, cut into large cubes
1 x 400g (13oz) tin chopped tomatoes
1tbsp tomato purée
150ml (¼ pint) beef stock
2 red peppers, deseeded and cut into chunky slices
250g (8oz) pack chestnut mushrooms, sliced
bunch flat-leaf parsley, roughly chopped, to serve
baked potatoes, pasta or rice, to serve
soured cream or Greek yogurt, to serve

Method

Soak the dried mushrooms in 300ml (½ pint) of boiling water for 30 minutes. Meanwhile, heat 1 tbsp of the oil in an ovenproof casserole dish or pot and fry onion and celery for 10 minutes, or until softened. Add the paprika and sizzle for 2 minutes, then add the beef and stir to coat (there's no need to brown the meat).
Preheat the oven to gas 3, 160ºC, fan 140ºC. Lift the mushrooms from the liquid and roughly chop. Add to the pot with all but the last few tablespoons of liquid (as this will be a little gritty), along with the chopped tomatoes, tomato purée, beef stock and peppers. Cover the pot and cook in the oven for 2 hours, until the meat is tender and the sauce is rich and dark. Season.
Put the remaining oil in a pan and fry the chestnut mushrooms over a high heat for about 4 minutes, until golden. Scatter over the stew, along with the parsley. Serve with baked potatoes, pasta or rice, topped with dollops of soured cream or yogurt.
Tip
To avoid the meat disintegrating as it cooks, cut it into large cubes.

Piri Piri chicken with quick Portuguese tarts meal..

2011-11-11T21:41:00.002Z

INGREDIENTS
For the chicken
4 large chicken thighs, skin on and bone in
1 red pepper
1 yellow pepper
6 sprigs of fresh thyme
For the Piri Piri sauce
1/2 a red onion
2 cloves of garlic
1-2 birds-eye chillies
1 tbsp sweet smoked paprika
1 lemon
2 tbsp white wine vinegar
1 tbsp Worcestershire sauce
A bunch of fresh basil
For the potatoes
1 medium potato
2 sweet potatoes
1/2 a lemon
1 fresh red chilli
A bunch of fresh coriander
50g feta cheese
For the tarts (makes 6 tarts)
Plain flour, for dusting
1 x 375g pack of pre-rolled puff pastry
Ground cinnamon
125g creme fraiche
1 egg
1 tsp vanilla paste or vanilla extract
5 tbsp golden caster sugar
1 orange
For the seasonings
Olive oil
Extra virgin olive oil
Sea salt and black pepper
For the salad
1 x 100g bag of prewashed wild rocket
1/2 a lemon
METHOD
To start: Get all your ingredients and equipment ready. Turn the oven on to 200°C/400°F/gas 6. Put a large griddle pan on a high heat.
Chicken: Put the chicken thighs on a plastic chopping board, skin side down, and slash the meat on each one a few times. Drizzle with olive oil and season, then put on the griddle pan that is heating up, skin side down. Cook until golden underneath, then turn over. Wash your hands.
Tarts: Dust a clean surface with flour. Unroll the sheet of pastry, then cut it in half so you end up with two 20 x 20cm squares of pastry (put one in the fridge for another day). Sprinkle over a few good pinches of ground cinnamon, then roll the pastry into a Swiss roll shape and cut into 6 rounds. Put these into 6 of the holes in a muffin tin, and use your thumbs to stretch and mould the pastry into the holes so the bottom is flat and the pastry comes up to the top. Put on the top shelf of the oven and cook for around 8 to 10 minutes (set the timer), or until lightly golden.
Potatoes: Wash the potato and sweet potatoes and halve lengthways. Put them into a large microwave-safe bowl with ½ a lemon. Cover with cling film and put into the microwave on full power for 15 minutes.
Chicken: Turn the chicken over.
Tarts: Spoon the crème fraîche into a small bowl. Add the egg, vanilla paste or extract, 1 tablespoon of golden caster sugar and the zest of 1 orange. Mix well.
Piri Piri sauce: Peel and roughly chop the red onion half and add to the liquidizer with 2 peeled cloves of garlic. Add the chillies (stalks removed), 1 tablespoon of paprika, the zest of 1 lemon and juice of½ a lemon. Add 2 tablespoons of white wine vinegar, 1 tablespoon of Worcestershire sauce, a good pinch of salt and pepper, the bunch of basil and a swig of water. Blitz until smooth.
Chicken: Slice the peppers into strips and add to the griddle pan. Turn the heat down to medium and keep moving the peppers around.
Tarts: Take the muffin tin out of the oven, and use a teaspoon to press the puffed up pastry back to the sides and make room for the filling. Spoon the crème fraîche mixture into the tart cases, and return to the top shelf of the oven. Set the timer for 8 minutes.
Chicken: Pour the piri piri sauce into a snug-fitting roasting tray. Lay the peppers on top and put aside. Add the chicken to the roasting tray with the sauce. Scatter over the sprigs of thyme, then put the tray into the middle of the oven.
Tarts: Put a small saucepan on a high heat. Squeeze in the juice from the zested orange and add 4 tablespoons of golden caster sugar. Stir and keep a good eye on it, but remember caramel can burn badly so don't touch or taste.
Potatoes: Finely chop the red chilli and most of the coriander on a board, mixing as you go. Add the feta and keep chopping and mixing.
Chicken: Take the tarts out of the oven and move the chicken up to the top shelf to cook for around 10 minutes, or until cooked through.
Tarts: Pour some caramel over each tart (they'll still be wobbly, but that's good). Put aside to set
Salad: Quickly dress the rocket, still in its bag, with extra virgin olive oil, a good pinch of salt and pepper and the juice of ½ a lemon. Tip into a bowl and take to the table.
Potatoes: Check the potatoes are cooked through, then use tongs to squeeze over the cooked lemon. Add the coriander mixture from the chopping board and mix everything together. Season, then take to the table.
To serve: Get the tray of chicken out of the oven, sprinkle over a few coriander leaves and take straight to the table.

Soy sauce chicken

2011-08-21T09:38:00.002+01:00

Ingredients
600g chicken, cut into bite-size pieces
2tbsp cooking oil
5cm knob of young ginger, peeled and sliced
8 dried chinese mushrooms, soaked to soften
1tbsp chinese rice wine
250ml fresh chicken stock
2-3 Spring onions (scallions), cut into 2.5 cm lengths
3 sprigs of coriander (cilantro) leaves, cut into 2.5 cm lengths
2tsp cornflour (cornstarch), mixed with 2 tbsp water
Seasoning
2tsp light soy sauce
2tsp dark soy sauce
2tsp oyster sauce
1 1/2tsp sugar
1/2tsp salt
1/2tsp ground white pepper

method

Marinate chicken in combined seasoning ingredients for at least 30 minutes. Heat oil in a deep saucepan and put in ginger and Chinese mushrooms. Stir-fry for 2 minutes, then add marinated chicken. Cook, stirring frequently for 5 minutes or until chicken changes colour.
Stir in Chinese rice wine and toss for a further 2 minutes. Add chicken stock and bring to the boil. Simmer on medium heat until chicken is cooked through and tender. Add spring onions and coriander and stir in cornflour mixture until sauce thickens. Serve hot.

cushy's tip

serve with any type of rice

Napolitana vegetable pasta quills

2011-07-13T00:04:00.006+01:00

Ingredients

300g pasta quills
30ml olive oil
1 onion, chopped
2 cloves garlic, crushed
1 courgette, chopped
200g mushrooms, sliced
200g cherry tomatoes, halved
400g Can chopped tomatoes
pinch of sugar
salt
freshly ground black pepper

METHOD

Cook the pasta in large pan of boiling water for 10-12mins or until just tender and 'al dente'.

Heat the oil in a large frying pan, add the onions and garlic and sauté over a high heat for 2mins or until soft. Add the courgette, mushroom and tomatoes and sauté for 3 mins.

Add the chopped tomatoes, sugar and seasoning and bring to the boil. Simmer uncovered for 5mins or until thickened and reduced.

Drain the pasta and divide between four bowls, spoon the vegetable sauce into the centre and serve.

Sirloin with chimichurri sauce

2011-07-12T23:53:00.002+01:00

Ingredients

1 x 2kg boned well-hung beef sirloin, not rolled
flaked sea salt
ground black pepper
For the chimichurri sauce:
12 garlic cloves
8 long red chillies
2 large handfuls of fresh young curly parsley
4 heaped teaspoons dried oregano
5 tbsp red wine vinegar
5 tbsp virgin olive oil
5 tbsp cold water

Method
To make the chimichurri sauce, first peel the garlic and deseed the chillies. Chop both very finely and scoop into a clean jam jar. Remove the tough stalks from the parsley and finely chop the leaves. Add the parsley leaves to the jar along with the oregano, salt, vinegar, oil and water. Stir until all the ingredients are well combined. Put the lid on and leave to sit for several hours or overnight, allowing the flavours to develop.

Roughly 1½ hours before serving, light the barbecue, making sure that you use enough coals to maintain a good temperature for at least an hour. Season the beef all over with salt and a few twists of black pepper.

When the coals are dusted with a fine coating of grey ash and all the flames have gone (this is essential, as otherwise the meat will burn) – after about 30 minutes – put the beef on a rack over the top so that the meat is around 25cm from the coals. Sear on the fatty side until well coloured, then cook fat-side up for 25 minutes. Turn the sirloin again before cooking for a further 20 minutes. Ideally, the barbecue lid should be on and the vents open. When the beef is done, lift onto a board and leave to rest for 10 minutes.

Carve the beef into thick slices. Give the sauce a good shake and spoon it over the beef as it is served. Fried potatoes with a tomato and onion salad would be spot-on.

Quick fried Mackerel fillets with garlic and bay

2011-06-25T00:24:00.001+01:00

Ingredients:

Fresh mackerel, 1 per person
Olive oil
A few garlic cloves, thickly sliced
A few bay leaves, roughly torn
½ lemon
Salt and freshly ground black pepper

Method

1. Cut the fillets from either side of the mackerel, bait-cutter style
Season them with a little salt and pepper.

2. Put a large frying pan over a medium heat and add a thin film of olive oil. When the oil is fairly hot, scatter in the garlic and bay leaves, then lay the mackerel fillets over them, skin side down. You’re looking for a gentle sizzle rather than a fierce flash-fry.

3. As it cooks, the mackerel flesh will change from translucent pink to opaque white. When the fillets are almost completely white, turn them over for just a minute to finish cooking. The whole process won’t take longer than 5 minutes.

4. Let the garlic and bay just sizzle in the oil under and next to the fish,
flavouring it gently.

5. Lift the mackerel fillets from the pan, leaving the bay and garlic behind (they’re probably just starting to burn a bit). Give the fillets a squeeze of lemon juice and serve straight away, with salad (a sliced tomato salad is delicious with mackerel) and either new potatoes or buttered bread.

Baked fish with tomato and herbs

2011-06-08T09:06:00.002+01:00

Ingredients
1 onion, finely sliced
1 tbsp olive oil
1 garlic clove, finely chopped
1 x 227g tin chopped tomatoes
300g (10oz) cherry tomatoes, halved
small handful oregano or basil leaves
4 skinless white fish fillets, about 450-500g (14½oz-1lb)
4 very thin lemon slices

Method

Fry the onion in the olive oil for a minute. Add the garlic, stir, then add the tinned tomatoes and let them bubble away together. Throw in the cherry tomatoes and simmer for a few minutes, until they begin to sag a bit. Add half the oregano or basil and stir. Season and tip the lot into a baking dish large enough to hold all the fish in a single layer.

Lay the fish on top and scatter over the remaining herbs. Season and lay a piece of lemon on each fillet.

Bake for 15-20 minutes or until the fish flakes when you press it. Serve with a green salad and bread, or boiled potatoes, if you like

Tasty chicken enchiladas

2011-03-17T06:04:00.002Z

method

heat the olive oil in a frying pan and cook 241g diced chicken breast for 5–10 minutes, until cooked through. Remove and set aside. To the same pan, add the onion, carrots and courgettes, and cook for 10 minutes until tender.
Add the garlic clove, peeled and chopped, for the last minute. Add one carton of the chopped tomatoes and the tin of black eyed beans, and cook over a low heat for 5 minutes. Return the chicken to the pan and stir in the coriander.
Divide between the be good to yourself tortillas, fold the ends then roll to seal. Pour the remaining chopped tomatoes with chilli into a baking dish, place the tortillas on top and add the soured cream, mozzarella and the remaining coriander, chopped. Cook in a preheated oven at 200°C, fan 180C, gas 6 for 15 minutes, until bubbling.

You will need
241g pack of diced chicken breast
2 x 390g carton chopped tomatoes with chilli
1 x 410g tin black eyed beans, drained
1 garlic clove
6 be good to yourself tortillas
50g soured cream
1 onion
2 courgettes, sliced
2 carrots, peeled and sliced
125g mozzarella
1 x 28g pack coriander, chopped

Easy fish pie

2011-01-26T07:44:00.001Z

You will need
1⁄2 x 500g tub white wine and herb cooking sauce
1 x 320g pack seasonal fish pie mix
4 x vine-ripened tomatoes,quartered
150g frozen peas
1 x 450g pack buttery mashed potato

Method
Preheat the oven to 200°C, fan 180°C, gas 6. Pour the white wine sauce into a large pan. Bring to the boil, then turn down to a gentle simmer.
Add the fish pie mix and cook for 3 minutes, then carefully stir in the tomatoes and peas. Cook for 1 minute, then pour into a baking dish.
Spoon the mash on top. Cook in the oven for 20 minutes until the potato is golden and crisp, then serve.

cushy's quick fish and chips

2011-01-26T07:34:00.001Z

Ingredients:
2 litres (7 pints) sunflower oil for deep-frying
125g (4oz) self-raising flour
¼ tsp baking powder
¼ tsp salt
1 medium egg
150ml (¼ pint) sparkling mineral water
2 hake fillets, about 125g (4oz) each
450g (1lb) Desirée potatoes, cut into 1cm (½ in) chips
salt, vinegar and garlic mayonnaise to serve

method

1. Heat the oil in a deep-fryer to 190°C (test by frying a small cube of bread; it should brown in 20 seconds).
2. Whiz the flour, baking powder, salt, egg and water in a food processor until combined into a batter. Remove the blade from the food processor. Alternatively, put the ingredients in a bowl and beat everything together until smooth. Drop one of the fish fillets into the batter to coat it.
3. Put half the chips in the deep-fryer, then add the battered fish. Fry for 6 minutes or until just cooked, then remove and drain well on kitchen paper. Keep warm if not serving immediately.
4. Drop the remaining fillet into the batter to coat, then repeat step 3 with the remaining chips. Serve with salt, vinegar and garlic mayonnaise.

Red lentil curry

2011-01-06T07:19:00.003Z

Feed your family for a fiver with this Thai red curry, served with Aegean tomato & basil pittas

You will need
1 x 175g jar Thai red curry paste
1 x 390g carton chopped tomatoes with basil & oregano
1 x 28g pack coriander, chopped
1 x pack Aegean tomato & basil pittas
1 x 500g pack dried red lentils
1 onion, peeled and finely chopped
2 tablespoons olive oil
1 pinch curry powder

Method
Preheat the oven to to 200°C, fan 180°C, gas 6.
Heat 1 tablespoon olive oil in a deep frying pan. Add the onion, and the coriander, reserving a little to garnish. Sauté for a couple of minutes and stir through 2 tablespoons Thai red curry paste. Add 200g dried red lentils and 500ml cold water. Simmer for 5 minutes and stir in the chopped tomatoes with basil & oregano, then simmer for a further 10 minutes, or until the lentils are tender.
Meanwhile, brush the Taste the Difference Aegean tomato & basil pittas with olive oil and sprinkle with a pinch of curry powder, then place on a baking tray and bake for 5 minutes.
Just before serving, sprinkle chopped coriander into the curry and serve with the hot pittas.

2011-01-01T06:22:00.000Z

Classic festive turkey

2010-12-14T11:28:00.003Z

You will need
2 red onions, peeled and finely chopped
2 rashers unsmoked streaky bacon, chopped
1 tablespoon olive oil
25g butter
1 tablespoon fennel seeds, crushed
15g pack fresh sage, chopped
1 pack vacuum packed chestnuts or 150g can chestnuts, drained and crumbled
500g sausagemeat
1 large egg, beaten
200g fresh breadcrumbs
4.5kg fresh turkey
10 chipolata sausages
10 rashers smoked streaky bacon

Method
For the stuffing:1.Fry the onions and unsmoked streaky bacon gently in the olive oil and butter for 4 minutes. Add the crushed fennel seeds, sage, and chestnuts, add a little seasoning and cook for a further 3 minutes over a medium heat, until the ingredients have all flavoured each other. Season to taste, and pour it out onto a tray to cool quickly. Once at room temperature, pop it into the fridge until chilled.

2.Put the chilled stuffing mixture back in to a bowl, add the sausagemeat, egg and breadcrumbs and combine to bind the mixture together. Place two thirds of the stuffing into an oven proof dish ready to cook later. Reserve the remainder to stuff the turkey.

3.Preheat the oven to 190°C, fan 170 °C, gas 5. Remove the turkey giblets. Fill the neck cavity with the reserved stuffing and then replace the skin and secure either by sewing underneath the bird or by using cocktail sticks to hold the skin in place. If you wish, rub the bird with a little softened butter. Cover the turkey loosely in aluminium foil and cook for 3 hours. Baste occasionally after the first 30 minutes of cooking time.

4.Prepare the sausages: Stretch the bacon rashers and use to wrap around the chipolata sausages. Arrange on a baking sheet and chill until ready to cook them in the oven.

5.For the final 50 minutes of turkey cooking, remove the foil to crisp up the skin. Once the turkey is cooked, take it out of the oven, put onto a plate and let it rest.

6.Now add the sausages and stuffing to the oven and cook until golden and crisp. 7. For the gravy: Skim off most of the fat from the turkey juices, put the roasting tray onto the hob at a low heat to simmer, and stir in a good tablespoon of flour. Keep stirring until thickened. After about 1 minute, add 1 pint of chicken or turkey stock, a little at a time to start with until it's all mixed together. Bring to the boil and simmer until the gray coats the back of a spoon.Serve the turkey with all the trimmings and the gravy.

CUSHYS TIP: Always test the turkey to ensure it has been thoroughly cooked. Pierce the turkey between the leg and the breast with a knife or skewer, the juices must run clear. If they are still pink, return the bird to the oven for a further 15 minutes and then test again. The turkey will carve much better after it has been left to rest. Cover it well with the foil and clean tea towels, the bird will keep very hot for at least 30 minutes.

What size turkey should I buy?
3kg: 6-7 people; 3.5kg: 7-8 people; 4kg: 8-9 people; 4.5kg 9-10 people; 5kg 10-11 people; 5.5kg 11-12 people; 6kg 12-13 people; 6.5kg: 14-15 people; 7kg: 15-16 people; 7.5kg 16-17 people.

Beef and horseradish casserole with caraway dumplings

2010-11-30T08:53:00.002Z

You will need
2 tablespoons oil
1kg diced braising steak
2 garlic cloves, crushed
300g pack shallots, peeled
250g smoked bacon, chopped
3 carrots, peeled and cut into 1cm slices
15g pack fresh thyme, removed from the stem and chopped
2 beef stock cubes, made up with 750ml boiling water
350ml red wine

Method
1.Preheat the oven to 190°C, 170°C, fan gas 5. Heat 1 tablespoon of the oil in an ovenproof casserole and cook the steak for 8-10 minutes in batches until browned, then remove and put to one side.
2.Add the remaining oil, garlic, shallots, bacon, carrots and thyme and brown over a medium heat.
3.Stir in the stock and wine, return the beef to the dish then bring to the boil, cover and place in the preheated oven for 1½ hours.
4.For the caraway dumplings: Mix together the flour, suet and caraway seeds, add in the water to form a soft dough. Divide the mixture into 8 pieces and roll into balls.
5.Remove the casserole from the oven, add in the mushrooms, horseradish and dumplings then cook for a further 30 minutes.
Serve immediately sprinkled with freshly chopped parsley.

Sage and onion stuffing

2010-11-26T13:58:00.001Z

You will need
50g free from vegetable spread
1 tablespoon oil
1 large chopped onion

Method
Heat the vegetable spread and oil, and cook the onion until softened. Stir in the breadcrumbs, sage and seasoning.
Put in a baking dish and cook in a preheated oven at 180°C, fan 160ºC, gas 4 for around 40 minutes

Amazing roast potatoes

2010-11-26T13:51:00.002Z

i get a lot of request for my perfect roast pots so here you are you lucky people enjoy

Peel and halve your spuds – for best results use varieties like Wilja, Maris Pieper or Kerr's Pink. Preheat some fat, either goose fat or vegetable oil in a large sturdy roasting pan to 220ºC, fan 200ºC, gas 7. Meanwhile, boil your spuds for 5 minutes. Strain and shake them about in the pan to roughen up the edges – not too vigorously or they’ll fall apart. Sprinkle over a tablespoon of dry semolina and shake again to coat the spuds really well. Then add the potatoes to the pan and cook for about an hour, check and toss them around in the oil occasionally.

you will need

Goose fat, (or vegetable oil)
Potatoes
Semolina

Lemon chicken with lime and coconut noodles

2010-11-04T07:50:00.001Z

You will need
4 boneless chicken breasts, skin on
Juice and zest of 4 lemons
3 tablespoons vegetable oil
15g pack coriander
2 long red chillies, deseeded and finely chopped
2 stalks lemon grass, finely chopped
2 teaspoons fish or soy sauce
25g fresh ginger, peeled and finely chopped
2 garlic cloves, peeled and finely chopped
1 carrot, peeled and finely shredded
200ml coconut milk
4 spring onions, shredded
Zest and juice of 2 limes
100g beansprouts
250g rice or wheat noodles, cooked and drained
Chopped coriander to serve
Lime wedges to serve

Method
Cut slashes in each chicken breasts diagonally with a knife and place in a bowl. Add the lemon zest and juice and 2 tablespoons of the oil.
Chop the stems of the coriander finely and add to the chicken, save the leaves for garnish. Marinate for 20 minutes or overnight in the fridge.
For the noodles: Mix the chilli, lemon grass, fish sauce, ginger and garlic together. Add the remaining oil to form a paste.
Heat a frying pan and add the paste. Cook for one minute until softened, then add the coconut milk and cook for 10 minutes until thickened. Add the lime juice and zest to the coconut mix and heat slowly.
Preheat a barbecue or grill and cook the chicken for 15-20 minutes or until cooked, basting occasionally with the marinade. (Ensure the marinade is also cooked thoroughly). Once the chicken has cooked, remove from the heat and cut into strips. To serve, add the noodles to the sauce with the carrots, spring onions and beansprouts. Arrange the noodles on plates and top with the chicken.

Sausage & veg hot pot

2010-11-04T07:45:00.001Z

You will need

1 x pack 8 large pork sausages
1 x 500g bunch of carrots
1 x 390g carton chopped tomatoes with basil & oregano
1 x 28g pack flat leaf parsley
1 x 500g pack pearl barley
1 tablespoon olive oil
1 onion, peeled and chopped
1 garlic clove, peeled and chopped
1 vegetable stock cube

Method
Heat 1⁄2 tablespoon olive oil in a heatproof medium casserole dish and add the onion and the garlic. Fry for 2 minutes until softened, then add 200g pearl barley. Make up 1.2 litres hot vegetable stock using 1 stock cube and add 800ml to the pan. Reduce to a low heat and simmer for 25 minutes, stirring occasionally.
Meanwhile, heat the remaining olive oil in a frying pan and fry the large pork sausages for 12–15 minutes until brown and cooked through.
Trim the carrots, removing the green tops, scrub clean and chop each one into 3 segments. Add to the pearl barley mixture along with the chopped tomatoes with basil & oregano and the remaining 400ml stock. Cook for 20 minutes or until the carrots and pearl barley are tender.
Cut the sausages in half and add to the pot with 2 tablespoons finely chopped flat leaf parsley. Stir to combine, garnish with a little extra parsley, then serve.

Sweet potatoes with chilli chorizo

2010-10-05T07:44:00.002+01:00

Ingredients
4 medium sweet potatoes
1tbsp olive oil
½ red pepper, diced
100g (3½oz) chorizo, sliced
100g (3½oz) cherry tomatoes, chopped
½ red chilli, seeded and diced
100g (3½oz) spinach
100g (3½oz) frozen sweetcorn
4tbsp sour cream if you wish

Method
Pierce the sweet potatoes with the point of a knife and microwave for about 12-15 minutes depending on size.

Meanwhile, heat the olive oil in a frying pan and fry the red pepper for 2-3 minutes until softened. Add in the chorizo, tomatoes and chilli and fry for a further 1-2 minutes. Add the spinach and stir until wilted. Add the sweetcorn and heat through.

When the potatoes are cooked, cut in half and scoop out a little of the flesh. Mash into the chorizo mixture and pile back into the sweet potato. For an extra touch of luxury, serve topped with a spoonful of sour cream.

CUSHY'S TIP
Sweet potatoes can be boiled, baked or fried and used in savoury or sweet recipes - try cutting into wedges, tossing in oil and baking at Gas 6, 200°C, fan180°C for 25 minutes

Teriyaki chicken with steamed sesame veg

2010-09-23T07:40:00.002+01:00

Ingredients
3 tbsp dark soy sauce
3 tbsp dry sherry
1½ tbsp brown sugar
500g pack chicken thigh fillets
1 large carrot
175g pack Tesco Market Value Baby Corn
215g pack Tesco Sugar Snaps
2 tbsp sesame seeds, toasted
2 salad onions, shredded
method
For the teriyaki sauce, heat the soy sauce, sherry, sugar and 2 tablespoons of water in a saucepan stirring until the sugar dissolves. Remove from the heat.

Halve the chicken fillets and put in a dish. Pour over half the sauce and marinate for at least 20 minutes. Peel and cut the carrots into batons and steam for 10 minutes. Add the corn and sugar snaps and steam for 5 minutes until tender.

Heat a griddle pan and cook the chicken for 8-10 minutes until browned. Meanwhile, reduce the reserved sauce in a separate pan.

Toss the steamed vegetables with the sesame seeds and salad onions. Serve with three pieces of chicken each and drizzle over the sauce. Serve with rice.

Lazy but lovely risotto

2010-09-07T09:09:00.002+01:00

A fuss free risotto, packed with bacon and peas, and perfect for 4 hungry students

You will need
200g of chopped bacon, with the fat removed
Olive oil
1 peeled and finely chopped onion
200g arborio rice
3 tomatoes, roughly chopped
1 vegetable stock cube
100g garden peas
Parsely
Parmesan

Method

1.Fry the bacon in a large pan without oil for 5–10 minutes until crisp. Remove from the pan and set aside.
2Heat 1 tablespoon olive oil in the pan, then add 1 peeled and finely chopped onion and fry for 5 minutes until soft.

Add the arborio rice and the roughly chopped tomatoes and cook, stirring continuously, for 2–3 minutes.
3.Make up 700ml vegetable stock, using the stock cube, and pour 500ml over the rice mixture. Add the cooked bacon and stir through. Bring to the boil, then transfer to a 2-litre baking dish and bake in a preheated oven at 150°C, fan 130°C, gas 2 for 20 minutes.
4.Remove from the oven and stir. Increase the oven temperature to 170°C, fan 150°C,gas 3 1/2 add some garden peas and the remaining stock, and return to the oven for 20 minutes.
5.Stir through some parsley, top with parmesan shavings and serve for a fuss-free risotto for 4, perfect for students.

Piperade

2010-08-19T00:00:00.001+01:00

A typically Spanish combination of red peppers, garlic and eggs.

You will need
4 red peppers or 1 x 400g can of pimentos
2 tablespoons olive oil
1 medium onion, cut into wedges
3 cloves garlic, finely chopped
1 field mushroom, broken into chunks
1 x 70g pack serrano ham (optional)
8 medium size eggs, beaten
Freshly ground black pepper
Few sprigs fresh thyme

Method
Preheat the oven to 190°C, fan 170°C gas 5.
Place the whole red peppers on a baking sheet and roast in the preheated oven for 30 minutes. Remove and allow to cool. When cool enough to handle remove the skins, deseed and cut the flesh into strips.
Heat the olive oil in a large frying pan and stir fry the onions and garlic for 3-4 minutes until softened, then stir in the peppers and mushrooms, then cook for a further 4-5 minutes.
Season the beaten eggs, stir in some small sprigs of fresh thyme and add the mixture to the pan. Cook over a medium heat until the eggs have set. Cut into wedges and serve with some ham slices if you wish.

Cheesy stuffed peppers

2010-08-13T14:52:00.003+01:00

You will need
600g pack peppers
1 pack 6 flavouripe tomatoes
70g pack wild rocket leaves
125g pack mozzarella cheese balls
2x120g packs golden vegetable savoury rice
420g tin red kidney beans in water
1 onion,peeled and finely sliced
900ml vegetable stock
1 tablespoon olive oil

Method
Prepare the peppers by slicing in half lengthways and removing the seeds and core. Preheat the oven to 180°C, fan 160°C, gas 4.
Heat 1 tablespoon olive oil in a shallow frying pan and fry the onion until soft. Drain the kidney beans, then add to the pan and heat through. Add the rice, then prepare 900ml vegetable stock and pour over. Simmer for 15 minutes.
Place the peppers on a baking tray, then fill with the rice mixture and top with the mozzarella. Sprinkle any leftover rice onto the baking tray. Bake in the oven for 20 minutes. Serve with sliced tomatoes and wild rocket leaves.

Prawn risotto

2010-08-13T14:44:00.001+01:00

You will need
1 tablespoon olive oil
2peppers, deseeded and thinly sliced
20g basics butter
2 onions, peeled and finely diced
2 garlic cloves, peeled and finely chopped
300g arborio risotto rice
800ml hot vegetable stock
155g large peeled and cooked prawns
200g frozen peas
100g Greek-style salad cheese, crumbled
2 tablespoons roughly chopped parsley

method

Try heating the oil in a large frying pan. Cook the peppers over a medium heat for 5 minutes, or until they soften. Remove from the pan and set aside. In the same pan, melt the butter and cook the onion until softened but not coloured.Stir in the garlic and rice and cook for 1 minute. Add the stock, a ladleful at a time, and cook for 18 minutes, or until the stock has been absorbed and the rice is tender.Add the prawns, peas and cooked peppers and cook for a further 2 minutes.Stir in half of the cheese and crumble the rest over the top with a sprinkle of parsley to serve.

Sticky lamb chops with minted pea & tomato relish

2010-08-04T19:38:00.002+01:00

You will need
2 tablespoons French Dijon mustard
2 tablespoons runny honey
4 tablespoons olive oil
1 tablespoon fresh rosemary, chopped
2 tablespoons fresh chives, chopped
2 fresh bay leaves, torn into pieces
2 garlic cloves, peeled and crushed
8 x lamb chops from the meat counter
175g shelled peas (fresh or defrosted, if frozen)
2 spring onions, roughly chopped
Small handful fresh mint, chopped
2 tablespoons white wine or cider vinegar
50g cherry tomatoes, roughly chopped

Method
1.Mix the mustard and honey together in a small bowl and set aside.

2.In a large, shallow bowl mix together 3 tablespoons of the olive oil, the fresh rosemary, chives, bay leaves and crushed garlic. Add the lamb chops, cover and marinate for up to 1 hour in the refrigerator.

3.Cook the peas in boiling, lightly salted water for 2–3 minutes. Refresh under cold, running water. Drain and set aside. Preheat the barbecue or grill.

4.To make the relish, whizz the peas, spring onions, mint, remaining olive oil and vinegar in a food processor. Season and stir in the tomatoes.

5.Brush the chops on both sides with the mustard and honey glaze. Cook on the barbecue or grill for 12-16 minutes, turning occasionally, until any meat juices run clear. Serve the chops with the relish and some crusty bread.

Tomato and bean nachos

2010-07-19T09:26:00.003+01:00

You will need

Tortilla Chips, Cool Salsa, 200g
chopped tomatoes with onion & basil
cannellini beans in water 410g
75g mozzarella, torn into chunks
50g hot green chillies
Parsley to garnish

Method

mixing 1⁄2 x 410g tin cannellini beans, drained, with 1⁄2 x 390g carton chopped tomatoes with onion & basil. Arrange a pack of cool tortilla chips in a heatproof dish and spoon over the tomato and bean mixture. Top with basics mozzarella, torn into chunks, and a few hot green chillies in brine, finely sliced. Heat under a medium grill for 10–15 minutes until the cheese has melted. Serve garnished with chopped fresh parsley for a dish that’s great to share when you have friends around for summer.

Mushroom gougère

2010-06-28T19:31:00.002+01:00

A tasty savoury choux pastry filled with a mushroom and walnut sauce

You will need
50g margarine
150ml water
65g wholewheat flour plus 1 tablespoon
2 medium size eggs
50g Cheddar cheese, grated
2 tablespoons oil
1 onion, chopped
250g mushrooms, sliced
2 garlic cloves, crushed
150ml vegetable stock
75g walnuts, roughly chopped
2 tablespoons chopped parsley
Freshly ground black pepper

Method
Melt the margarine in a large pan, add the water and bring to the boil. Add 65g of the flour all at once and beat until the mixture leaves the side of the pan.
Cool slightly, then add the eggs one at a time beating vigorously until glossy. Beat in the cheese. Spoon the pastry around the edge of a greased 1.2 litre ovenproof dish.
Preheat the oven to 200°C, fan 180°C, gas 6.
To make the filling heat the oil in a pan and add the onion and fry until softened. Add the mushrooms and garlic and fry for 2 minutes. Stir in the flour, add the stock and bring to the boil stirring. Cook for 3 minutes, until thickened. Stir in all but 2 large spoons of the walnuts, parsley and pepper to taste.
Pour the filling into the centre of the dish and sprinkle with the reserved walnuts.
Bake in the oven for 40 to 45 minutes, until the pastry is golden brown. Serve immediately.

It's my birthday today so i thought i would bake a cake

2010-06-14T10:32:00.006+01:00

Happy bithday to me

Hot chocolate cake with toffee sauce recipe

Ingredients
100g butter, softened, plus extra for greasing
175g caster sugar
4 eggs, separated
100g ground almonds
6 tbsp milk
100g plain chocolate, melted
175g self-raising flour
220g jar chocolate toffee sauce (we love Merchant Gourmet's Dulce de Leche Chocolate Toffee, from major supermarkets

Method: How to make chocolate cake with toffee sauce
1. Preheat the oven to 180°C/fan160°C/gas 4. Grease a square 20cm loose-bottomed cake tin and line the base with baking paper.
2. Cream the butter and sugar until very light. Beat the egg yolks and add to the mixture, a little at a time, beating well. Fold in the ground almonds, milk and melted chocolate.
3. Whisk the egg whites to soft peaks. Using a large metal spoon, carefully fold a third into the chocolate mixture. Once well mixed, fold in the rest, then fold in the flour. Spoon into the prepared tin, level the surface and bake for 35 minutes.
4. Prick the top of the cake all over with a skewer and spoon over the chocolate toffee sauce. Gently spread over the top and return to the oven for 5 minutes. Cool in the tin for 5 minutes, then slide or lift out. Cut into squares and serve hot or warm with crème fraiche.

Raspberry & banana brûlée

2010-06-07T08:29:00.005+01:00

Try combining 2 bananas, peeled and mashed with 200ml natural Greek style yogurt and around two-thirds of a 170g pack of raspberries. Divide the mixture between 4 ramekins (or 4 small dessert dishes) and top with the rest of the berries. In a clean saucepan, gently heat 100g caster sugar. Resist the temptation to mix the sugar with a spoon – instead, gently swirl the pan so the sugar heats evenly. After a few minutes, the edges of the sugar will begin to caramelise. The sugar will melt and become a caramel colour. Pour the hot sugar over the brûlées and leave to set for about 5 minutes. Serve for a deliciously tempting treat.
Great with Sainsbury’s Muscat de St Jean de Minervois – a lusciously sweet dessert wine full of honeyed fruit favours
You will need
Bananas
Natural greek style yogurt
Raspberries

Caster sugar
Muscat de St Jean de Minervois

Spinach, potato and squash bake

2010-05-22T05:06:00.003+01:00

Ingredients

300 g (11 oz) young leaf spinach

700 g (1lb 8oz) floury potatoes, peeled

750 g (1lb 8oz) butternut squash, peeled and deseeded

250 ml (9fl oz) semi-skimmed milk

1 eggPinch nutmeg

50 g (2 oz) reduced fat cheddar, grated

2 tbsp fresh wholemeal breadcrumbs

method

Preheat the oven to 200 degree celsius/180 degree celsius fan/Gas 6.
Place the spinach in a large saucepan with a little water and cover with a lid. Place over a medium heat and cook for a few minutes until the spinach has just wilted. Drain and squeeze out any excess moisture.
Cut the potatoes and squash into bite-size chunks. Boil in a large pan for 5 minutes until the potatoes are just soft, drain and set aside.
Whisk together the milk and egg, season, stir in the nutmeg and set aside. Place the potatoes and squash into a small rectangular roasting tin, add the spinach then pour over the egg mix.
Sprinkle over the cheese and breadcrumbs and bake in the oven for 30-35 minutes until golden brown on top. Serve immediately.
Serving suggestion2 of 5 a day per serving.

Soutzoukakia (Greek meatballs in tomato sauce)

2010-05-22T05:00:00.002+01:00

you will need

500 g lean minced beef

1 egg, beaten

25 g stale breadcrumbs

2 garlic cloves, crushed
2 large onions, finely chopped

1 tsp ground cumin

1 tbsp dried oregano

1 tbsp freshly chopped parsley

3 tbsp olive oil

1 kg ripe tomatoes, roughly chopped

1 tsp caster sugar

2 tbsp tomato puree

150 ml vegetable stock

225 g pitted green and black olives

100 g feta cheese, crumbled

method

Mix the mince, egg, breadcrumbs, garlic, half the onions, cumin and herbs together. Season and shape into 20 balls.
Heat the oil in a frying pan and fry the meatballs in two batches for 5 minutes, until browned. Remove and set aside.Fry the remaining onions until golden. Stir in the tomatoes, sugar, purée and stock. Bring to the boil, then simmer for 5 minutes.
Return the sauce to the pan with the meatballs and olives and simmer uncovered for 20-25 minutes. Season to taste and serve scattered with feta cheese.

Mango coriander salsa

2010-05-22T04:51:00.001+01:00

You will need
1 large mango, peeled & chopped into 1cm pieces
2 tablespoons red onion, finely chopped
1 teaspoon freshly chopped red chilli
3 tablespoons lime juice
1 large pot coriander, leaves only, chopped
1 teaspoon tamarind paste
2 teaspoons caster sugar
dash fish sauce
½ teaspoon sesame oil
1 tablespoon white wine vinegar
2cm piece fresh root ginger, finely chopped
freshly ground black pepper

Method
Combine all the ingredients in a large bowl. If you require a finer salsa it can be blended in a food processor or with a hand blender.
Refrigerate until required.

Coconut Jinga

2010-05-13T10:16:00.001+01:00

You will need
2 tablespoons vegetable oil
1 medium onion, chopped
1 teaspoon fresh ginger, peeled and finely grated
6 tablespoons madras curry paste
50g carton creamed coconut
150ml hot water
400g pack cooked, shelled prawns
2 tomatoes, roughly chopped
1 teaspoon tomato puree
2 teaspoons lemon juice
1 tablespoon dessicated coconut
300g pack basmati rice, cooked as per pack instructions
4 tablespoons mango chutney

Method
Heat the oil in a frying pan or wok and cook the onion and ginger until soft.
Add the curry paste and gently fry for 2 minutes. Dissolve the creamed coconut in the hot water in a jug, then stir into the onion and ginger mix with the prawns. Add the tomatoes, tomato puree and lemon juice.
Simmer for 5 minutes. Serve hot on a bed of rice, garnished with the desiccated coconut, with the chutney as an accompaniment.

Crab Linguine with chilli flakes

2010-05-02T06:59:00.002+01:00

Ingredients
1 tbsp olive oil
2 red onions, sliced
1 large yellow pepper,sliced
4 clove(s) garlic
2 tsp dried oregano
2 tsp dried crushed chilles
300 g dried linguine
200 g Wild Bay White Crab meat or 2 x 170g cans, drained
2 lemons
75 g fresh parsley,finely chopped

Method
1.Heat the oil in a pan and add the onions and pepper. Stir until the onion is soft, but not browned
2.Add the garlic (crushed), oregano, and chilli and stir for a few more minutes
3.Meanwhile cook the pasta according to packet instructions, then drain.
4.Add the Crab meat, the zest and juice of the lemons and the parsley (saving a little to serve) to the pepper and onions and mix well. Then toss in the hot pasta, stirring well to coat it evenly.
5.Serve sprinkled with parsley and a few chilli flakes.

Creamy spaghetti with crispy bacon

2010-04-30T11:20:00.002+01:00

you will need
300g pack basics unsmoked back bacon
400g pack basics mushrooms
200g pack of young leaf spinach
150ml pot of single cream
500g pack basics spaghetti
Onion
garlic
egg
milk

Method
Cook 400g spaghetti, following pack instructions.
Meanwhile, fry the unsmoked back bacon, cut into strips, over a medium heat for 5 minutes until browned and crispy. Remove from the pan and set aside on a plate.
Fry the mushrooms, sliced, 1 onion and 1 clove garlic, peeled and sliced, for 3–4 minutes in the oil left in the pan from the bacon. Return the bacon to the pan and add the spinach leaves, 1 egg yolk, 75ml single cream and 75ml milk, and stir well until heated through.
Remove from the heat, add the cooked spaghetti and stir through to serve.

cushyfoods is sticking with labour all the way

2010-04-29T22:50:00.001+01:00

cushyfoods is sticking with this man

Mr brown

Beef, red wine and chestnut casserole

2010-04-28T20:42:00.001+01:00

Ingredients
1.3kg brisket beef
3tbsp plain flour
3tbsp olive oil
120g pack Diced Pancetta
16 shallots, quartered
2tbsp tomato purée
400ml red wine
400ml hot beef stock
1 bay leaf
Leaves from 3 sprigs of fresh thyme
250g chestnut mushrooms, halved
240g can peeled chestnuts
Mashed potato and petits pois, to serve

Method

1 Preheat the oven to 150C/ 130C Fan /Gas 2. Cut the beef into 4cm cubes. Toss in the flour and set aside.

2 Heat 1 tablespoon oil in a flameproof dish and fry the pancetta until it starts to crisp. Remove from the dish, leaving the oil, and put aside. Add the shallots to the casserole and cook until soft, then set aside.

3 Add the rest of the oil to the casserole dish and stir-fry the beef in batches until it is brown on all sides, adding each browned batch to the pancetta. 4 Put the tomato purée and wine in the dish and simmer, uncovered, for

4 minutes. Add the pancetta, beef, stock, bay leaf and thyme. Season then heat until simmering. Cover and cook in the oven for 2 hours. Add the shallots, chestnuts and mushrooms and cook for another 30 minutes. Serve with mash and petits pois.

Lancashire hotpot

2010-04-23T00:09:00.002+01:00

Ingredients
1tbsp olive oil

800g (1lb 10oz) lamb neck fillet, cut into

5cm (2in) pieces

1 onion, finely diced

2 carrots, finely diced

4 celery sticks, finely diced

2 leeks, thinly sliced

2tbsp plain flourfreshly ground black pepper

1tbsp Worcestershire sauce800g (1lb 10oz) potatoes, unpeeled

method

Heat olive oil in a large flameproof casserole dish, add lamb and brown all over. Transfer to a plate.
Reduce the heat under casserole, add vegetables then sauté for 10 minutes, stirring frequently.
Remove casserole from the heat, add meat, sprinkle in flour and mix well. Pour in enough hot water to cover meat and vegetables, stir well and return to the heat.
Preheat oven to Gas 4, 180°C, 350°F.
Bring casserole to the boil, stirring often as gravy thickens. Season and add Worcestershire sauce. Remove from heat.
Slice potatoes thinly by hand or with a mandolin. Layer them carefully to completely cover meat and vegetables.
Place in the oven and cook for 2 hours. The potatoes should be golden on top and the gravy bubbling up around sides.

Chicken Kebabs with Lemon and Coriander Couscous

2010-04-19T15:01:00.002+01:00

Ingredients
4 skinless chicken breasts
1 tbsp olive oil
1 clove(s) garlic, crushed
1 tsp ground coriander
1 tsp ginger
1 tsp cinnamon
pinch of cayenne
Juice of 2 lemons
250 g couscous
3 tbsp fresh coriander, chopped
100 g pitted black olives, chopped
Seasoning

Method
If using wooden skewers soak for at least 10 minutes. Toss the chicken with the oil, garlic, ground spices, cayenne, 1 tbsp lemon juice and seasoning allow to marinade for 10 minuets or 1 hour if you have time.
Pre heat the grill to high. Thread the chicken into the skewers and grill for 10 to 12 minuets turning occasionally or until cooked.
Meanwhile, prepare the couscous to the packet instructions, then fluff in up with a fork. Drizzle with a little olive oil, add the remaining lemon juice, coriander and olives to the couscous and season.
Transfer to serving plates and serve the chicken kebabs with any pan juices and the couscous.

Spicy bean pittas

2010-04-19T14:51:00.002+01:00

You will need
200g can tuna in brine, drained
2 tablespoons fromage frais
2 tablespoons mayonnaise
½ teaspoon fresh root ginger, finely chopped
½ teaspoon ground cumin
½ lemon, grated rind
1 clove garlic, crushed
150g dried haricot beans, soaked overnight and cooked as pack instructions
100g French beans, cooked, drained and cooled
100g iceberg lettuce, shredded
3 tomatoes, chopped
4 pitta bread
freshly ground black pepper

Method
Mix together the tuna, fromage frais, mayonnaise, ginger, cumin, lemon rind, garlic, haricot beans, French beans and black pepper
Warm the pitta breads under a hot grill until the pockets puff up. Split with a knife and fill with the lettuce and tomatoes. Top with the tuna mixture and serve immediately.

Mozzarella and spinach pizzas

2010-04-15T06:24:00.001+01:00

You will need
4 Pitta Breads
1 tbsp olive oil
½ x 290g jar pizza topping sauce
1 x 125g pack mozzarella, drained and sliced
a handful of cherry or pomodoro tomatoes, halved
a handful of young-leaf spinach
a handful of basil leaves

Method
Preheat the oven to 220°C, fan 200°C, gas 7. Lightly drizzle each pitta bread with olive oil and place on a baking sheet. Cook in the preheated oven for a few minutes to crisp up.
Remove the pittas from the oven and spread over the pizza topping, then top with the mozzarella and scatter over the tomato halves and spinach. Season and bake for 10 minutes or until the mozzarella is melted. Scatter with basil leaves towards the end of the cooking time.

Bacon & egg hollandaise stuffed mushroom with baked cherry tomatoes

2010-04-14T23:36:00.001+01:00

You will need
250g pack of large flat mushrooms
300g back bacon
100g cherry tomatoes, halved
4 medium size eggs
100g baby spinach leaves
4 white muffins, split
4 teaspoons JS hollandaise sauce
Freshly ground black pepper

Method
Preheat the oven to 190°C, 375°F, gas mark 5. Place the mushrooms on a baking tray.
with the bacon and cook for 20 minutes. 15 minutes before the end of cooking time add the tomatoes to the tin and continue to cook in the oven.
Meanwhile, poach the eggs in gently simmering water. Wilt the spinach in a frying pan. Place the muffins on serving plates and top with some spinach, egg, sauce and a mushroom.
Top with the bacon and tomatoes, place the second muffin half on top and serve. seasoned with freshly ground black pepper.

Spanish tortilla

2010-04-09T07:00:00.002+01:00

You will need
6 tablespoon olive oil
500g new potatoes, par-boiled, refreshed and sliced
1 onion, peeled and finely sliced
1 yellow pepper, deseeded and cut into strips
2 x 70g pack sliced chorizo
5 medium eggs
Freshly ground black pepper
1/2 teaspoon ground smoked paprika or paprika
20g pack flat-leaf parsley, finely chopped

Method
Heat the oil in a 30cm non-stick frying pan.
Add the potatoes, onions, pepper and chorizo, cover and cook for 5-8 minutes.
In a bowl beat together the eggs, freshly ground black pepper and parsley.
Add the pepper, potato, onion and chorizo.
Wipe the inside of the frying pan with kitchen paper. Preheat the grill to a moderate heat. Pour the egg mixture back into the frying pan and cook for 10-15 minutes. Then finish under the grill for 5 minutes or until golden brown.
Loosen the edges with a palate knife, invert onto a plate and slice.

Cashew nut and cranberry croquettes

2010-04-08T12:19:00.001+01:00

You will need
5 tablespoons sunflower oil
1 onion, chopped
2 celery sticks, chopped
1 clove garlic, crushed
4 tablespoons wholemeal plain flour
227g tin of chopped tomatoes
50g cranberries
125g cashew nuts, roughly chopped
125g wholemeal breadcrumbs
1 tablespoon soy sauce
2 tablespoons fresh parsley, finely chopped
Freshly ground black pepper
Lemon wedges to garnish

Method
Heat 2 tablespoons of oil in a frying pan and cook the onion until soft.
Add the celery and garlic and cook for 2-3 minutes.
Mix in 2 tablespoons of flour, then add the tomatoes and cook gently until thickened.
Add the cranberries, cashew nuts, breadcrumbs, soy sauce, parsley and seasoning and mix well.
Divide into 8 equal portions and shape into croquettes.
Place remaining flour into a plastic bag, add croquettes and shake until well coated.
Heat remaining oil in a frying pan and shallow fry the croquettes for 2 minutes on each side until golden brown.
Garnish with lemon slices and serve with a crisp green salad.

Pinto & feta quesadillas

2010-04-05T14:01:00.001+01:00

You will need
250g pack dried pinto beans, soaked and cooked as per pack instructions and refreshed
1 large red onion, peeled and finely chopped
1 jalapeno chilli, deseeded and finely chopped
1½ teaspoons chilli powder
1½ teaspoons ground cumin
salt and freshly ground black pepper
2 tablespoons corn oil
juice of 1 lime
20g pack fresh parsley, finely chopped
320g pack flour tortillas
200g pack feta cheese, crumbled

Method
In a food processor combine together the first 8 ingredients - (using a tablespoon of the corn oil) until soft and creamy in consistency. Transfer to a bowl and mix in the parsley.
Next place a tortilla on the work surface, then spread with ¼ of the bean mixture, top with 2 tablespoons of the cheese and finally another flour tortilla. Repeat this process until all ingredients have been used.
Heat the remaining oil in a heavy based frying pan then add the quesadilla and cook for 1-2 minutes on each side until the bean mixture is heated thorough and the tortillas are golden brown.
Cut each quesadilla into 4 wedges and serve immediately.

Choc-banana crumble

2010-04-02T22:55:00.002+01:00

You will need
6 bananas
100g plain flour
80g chilled butter, cubed
40g drinking chocolate
25g sugar
100g Brazil nuts, roughly chopped

Method
Preheat the oven to 190ºC, fan 170ºC, gas 5. Peel and slice the bananas and arrange in the base of a 1-litre ovenproof dish.
In a separate bowl, place the flour, chilled butter, drinking chocolate and sugar. Rub the mixture together with your fingertips until the mixture resembles fine breadcrumbs.
Stir in the nuts and then sprinkle the mixture over the bananas. Bake the dish for 15-20 minutes or until piping hot. Remove from the oven and rest for 5 minutes and then serve for a gooey, fruity dessert.

Try serving this scrummy pudding with a dollop of crème fraîche or warm custard.

Lamb Cutlets Stuffed with Parma Ham and Herbs

2010-04-02T22:42:00.001+01:00

Ingredients
4 small red onions
2 red peppers, quartered and de-seeded
3 tbsp olive oil
2 cloves garlic, peeled and crushed
4 slices Parma ham, finely chopped
2 tbsp fresh flat leaf parsley, finely chopped
2 tsp fresh rosemary, finely chopped
2 tsp Dijon mustard
Grated zest 1 lemon
2 tbsp freshly grated parmesan
12 lamb cutlets
3 tbsp balsamic vinegar
Salt and freshly ground black pepper

Method
1.Preheat the oven to 220C, 425F, Gas 7. Peel the red onions and cut into quarters through the root. Quarter and de-seed the red peppers and cut into large chunks. Toss the vegetables in 2 tbsp olive oil, season and arrange in a large roasting tin. Roast for about 20 minutes until they begin to brown at the edges.
2.Prepare the stuffing for the cutlets: place the garlic in a bowl. Add the Parma ham, chopped herbs, mustard, lemon zest and grated parmesan, season and mix well.
3.Cut some of the excess fat from each cutlet and slice horizontally into the meat to make a pocket. Push 1 tsp of the stuffing mix into the pocket in each cutlet and press together so the stuffing will not escape.
4.Heat the remaining olive oil in a large frying pan over a high heat. Add half of the cutlets and brown quickly on both sides. Remove from the pan and repeat with with the rest of the cutlets.
5.Lay the lamb on top of the roasted red onions and peppers, drizzle with balsamic vinegar and roast on the top shelf for 15 minutes.
6.Serve with crushed new potatoes.

Jerk chicken with coconut bean rice

2010-04-01T11:44:00.001+01:00

You will need
200g long grain rice
1 x 410g tin black-eye beans
1 x 400ml tin coconut milk
8 chicken thighs
1½ tablepoon jerk seasoning mixed with 1 tablespoon sugar
1 tablespoon vegetable oil
2 medium onions, peeled and sliced
Zest and juice of 1 lime

Method
Preheat the oven to 220°C, 425°F, gas mark 7.
Bring a pan of water to the boil, and simmer the rice for 10 minutes.
Drain, return to the pan with the black-eye beans and their juice and the coconut milk.
Simmer for 5-7 minutes until cooked through.
Toss the chicken thighs with the jerk seasoning mix and the oil.
Fry over a high heat for 3 minutes in a large ovenproof frying pan.
Add the sliced onions to the pan, lift the chicken on top, fry for 2 minutes, place in the oven and roast for 15 minutes until cooked through
Serve on the coconut bean rice sprinkled with lime zest and juice

Chicken tagine with onions & tomatoes

2010-03-31T16:02:00.001+01:00

You will need
4 chicken quarters
3 tablespoons oil
3 onions, grated
1kg tomatoes, peeled and cut into pieces
Freshly ground black pepper
¼ teaspoon ground ginger
2 teaspoons ground cinnamon
½ teaspoon saffron powder, optional
2 tablespoons honey
2 tablespoons sesame seeds, optional
lemon slices to serve

Method
Put all the ingredients, except the honey and sesame seeds, in a large pan and cook gently, covered, turning the chicken pieces over occasionally, until the flesh is so tender it can be pulled off the bone easily.
Remove the chicken and reduce the sauce to a thick sizzling cream.
Stir as it begins to caramelize and be careful that it does not stick or burn.
Stir in the honey, return the chicken pieces to the suace and heat through. Serve the chicken covered with the sauce and if you like, sprinkled with toasted sesame seeds toasted and lemon slices.

BEEF TACOS

2010-03-18T17:28:00.002Z

Ingredients
2 tbsp olive oil
1 large onion, finely chopped
2 cloves garlic, finely chopped
500g beef mince
½tsp chilli powder
400g can chopped tomatoes
½ x 400g can kidney beans, drained and rinsed
For the guacamole
2 ripe avocados
2 cloves garlic, crushed
½ red chilli juice of ½ lime
Handful of fresh coriander, chopped
To serve
8 taco shells
1 cos lettuce, finely shredded
200g cherry tomatoes, quartered
25g mild coloured cheese grated

Method
1 Heat the oil in a heavy-based pan and cook the onion for 5 minutes or until soft. Add the garlic and cook for 3 minutes. Transfer to a plate.

2 Add mince to pan and cook until browned. Return the onion to pan add chilli powder, tomatoes, beans and 200ml boiling water.

3 Peel avocados and remove stones. Put the avocado in a food processor with the garlic, chilli, lime juice and half the coriander. Whizz until smooth, add the remaining coriander, season and mix.

4 Warm taco shells according to the packet instructions. Serve with bowls of chilli, guacamole, lettuce, tomatoes and grated cheese and let everyone make their own

Chicken maryland with fried banana

2010-03-13T21:43:00.001Z

You will need
2 x 230g packs small prime chicken breast fillets
100g flour
Freshly ground black pepper
1 medium size egg
90ml milk
50g fresh white breadcrumbs
200ml cooking oil

40g butter
4 under-ripe bananas, peeled and cut on a diagonal into 5cm pieces
1 medium egg, beaten
50g fresh white breadcrumbs
Mayonnaise to serve

Method
Preheat the oven to 190°C, 375°F, gas mark 5.
Roll the chicken breasts in the flour seasoned with pepper.
Next combine together the egg and milk. Dip the chicken breasts into this mixture followed by the breadcrumbs.
Heat the oil and butter in a pan then sauté the chicken on both sides until golden, drain on absorbent paper.
Place on a baking tray and finish in the oven for 10 minutes.
Preheat a deep fat fryer to 190°C, 375°F. In the meantime, dip the sliced banana into the beaten egg followed by the breadcrumbs.
Fry in the preheated oil for 1-2 minutes, until golden brown on both sides. Drain on absorbent paper.
To serve: Serve the Maryland chicken with slices of fried banana and mayonnaise.

Beef stroganoff with paprika

2010-03-10T09:05:00.001Z

you will need
1 tablespoon olive oil
1 small onion, peeled and sliced
1 teaspoon sweet smoked paprika
1 clove garlic, crushed
250g steak, cut into thin strips
1 tablespoon brandy
150g baby button mushrooms, rinsed and halved
150ml Alpro soya dairy free alternative to single cream
Freshly ground black pepper
1 teaspoon gluten free tamari soy sauce
1 teaspoon lemon juice
1 teaspoon each chopped fresh thyme and parsley

Method
1.Sauté the onion in the oil until lightly browned. Add the paprika and crushed garlic and heat through.
2.Add the steak to the pan and brown on all sides. Add the brandy and simmer for 5 minutes, until liquid has reduced.
3.Add the mushrooms, soya alternative to cream, pepper, tamari and lemon juice to taste.
4.Simmer for 5 minutes. Just before serving, stir in the herbs.
5.Serve hot, with your choice of accompaniment.
For garnish, sprinkle a pinch of paprika over the finished dish.

Turkey and mushroom creole

2010-02-26T20:53:00.002Z

Ingredients

1 tbsp olive oil

1 onion, finely chopped

2 cloves of garlic, crushed

1 red pepper deseeded and chopped

2 sticks of celery, chopped

400 g canned tomatoes

1 tsp chilli powder

Large pinch cayenne pepper

1 tsp paprika

1 tsp coriander

½ tsp dried thyme

125 g button mushrooms

450 g turkey, cut into strips

method

Heat the oil in a large pan then add the onion, garlic, red pepper and celery and cook gently for 10 minutes or until soft.
Stir in the tomatoes, herbs and spices. Cook for 2 to 3 minutes to release the flavours.
Stir in the turkey strips and mushrooms, then cover the pan and cook gently stirring occasionally until the turkey is cooked and tender.

Hearty chicken and spinach curry

2010-02-24T03:56:00.001Z

Ingredients
3 tbsp vegetable oil
1 tbsp mustard seeds
2 green chillies, finely chopped
2.5 clove cm (1in) piece ginger, peeled and chopped
2 medium onions, peeled and roughly but finely chopped
300 g (10oz) potatoes, cubed
2 courgettes, cut into chunks
2 pointed peppers, cut into chunks
1 sweet potato, cut into chunks
100 g (3½oz) split red lentils
1 tsp chilli powder
5 large tomatoes, chopped
400 ml (14fl oz) can coconut milk
400 g (13oz) chicken breasts, cut into strips
150 g (50z) fresh spinach
1 tsp turmeric

Method
Heat oil in a large pan and add mustard seeds. When they pop, add chillies and ginger. Stir for a few minutes then add onions and cook for 3-4 minutes, occasionally stirring. Add potato, courgette, pepper, sweet potato and lentils. Cook for a further 3-4 minutes then add chilli powder and turmeric.
Add tomatoes and cook for 2-3 minutes then add coconut milk and 300ml (10fl oz) water. Stir in chicken. Cover pan and cook for 35 minutes, removing lid for final 15 minutes, until vegetables are tender and sauce has thickened.
Wash spinach, pat dry, and add to curry for just the final 2 minutes of cooking.

Butternut squash and chicken rogan josh

2010-02-21T02:48:00.002Z

you will need

2tbsp sunflower oil
1 onion, sliced
1 butternut squash, peeled and diced
4 tomatoes, roughly chopped
1tsp cumin seeds
1tsp paprika
2tbsp medium hot curry paste, such as Pataks Madras
500ml chicken stock
4 skinless chicken breasts, cubed
200g basmati rice
juice of 1 lemon
handful fresh coriander leaves, torn

method

Heat the oil in a large pan and cook the onion and butternut squash on a low heat for about 15 minutes. Add the tomatoes and cumin seeds, then cook for a further 5 minutes until the tomatoes are softened and pulpy.

Stir in the paprika, curry paste and stock and bring to the boil. Add the chicken and simmer gently for 15-20 minutes, covering with a lid half way through, until the chicken is cooked through. Meanwhile, cook the rice according to the packet instructions.

Season the curry and add lemon juice to taste. Spoon into serving bowls with the drained rice and scatter with coriander leaves.

Luxurious Fish Pie

2010-02-16T07:00:00.002Z

Ingredients
900 g old potatoes,peeled
100 g butter
600 ml whole milk
400 g haddock fillets
260 g pack salmon fillets
275 g pack smoked haddock fillets
1 bay leaf
4 peppercorns
175 g pack cooked and peeled King prawns
100 g mature cheddar cheese,grated
1 tbsp olive oil
400 g spinach leaves
salt
Ground black pepper
4 tbsp plain flour

Method
1.Preheat the oven to 200C/Fan 180C/ Gas Mark 6. Cut the potatoes into large chunks, place in a large pan and cover with cold water. Add a good pinch of salt, then bring to the boil and simmer for 10-15mins or until tender. Drain in a colander then return to the pan. Add the 50g butter, then mash the potatoes until lump free, use a fork to whisk until lightly and fluffy.

2.Meanwhile, place the fish fillets skin side up in a large non-stick frying pan, cover with milk, add the bay leaf and peppercorns. Bring to the boil, cover with a lid or baking tray and simmer for 6mins until the fish is just tender and flaking. Carefully lift the fish from the milk and place in a large ovenproof dish. Use a knife and fork to remove any skin and bones, then break the fish into large flakes. Stir in the prawns.

3.Heat the oil in a large pan, add the spinach leaves cramming them into the pan, cover and cook for 4 mins, stirring occasionally or until the leaves are wilted. Season well with salt and pepper. Drain in a sieve to remove any excess liquid
Strain the milk into a medium pan, add the remaining butter and flour. Slowly bring the milk to the boil, whisking with a balloon whisk until the sauce boils and thickens. Season to taste and stir in half the cheese.

4.Scatter the spinach on top of the fish. Pour over the sauce, then top with the mashed potatoes, loosely spooning them over so they form a crumbly layer. Scatter the cheese over. Place on a baking tray and bake for 25-30mins or untl the top is golden.

Lamb burgers simple but taste great

2010-02-08T18:01:00.001Z

you will need
6 white rolls
500g lamb mince
Zest and juice of 1 lemon
1 teaspoon mustard
4 baking potatoes
5 thin slices of chorizo
4 carrots
1 tablespoon olive oil
1 punnet of salad cress
2 tomatoes,sliced

method
1.Preheat the oven to 200°C, fan 180°C, gas 6. In a blender, whizz two of the bread rolls to make breadcrumbs.
2.In a bowl, combine the breadcrumbs, 500g lamb mince, lemon zest, a teaspoon of mustard and season well.
3.Shape into four burger patties and chill for at least 30 minutes.
Bring a large saucepan of wtaer to the boil. Cut each potato into six wedges boil for 5 minutes. 4.Drain and toss together with five roughly chopped slices of chorizo and black pepper. Bake for 25 minutes.
5.When the potatoes are nearly cooked, griddle or fry the burgers for 4 minutes on each side, until cooked thoroughly and piping hot throughout.
6.Lightly toast the bread rolls.
Peel the carrots and coarsely grate into a bowl. Drizzle with olive oil and season with pepper. 7.Squeeze over the juice of half a lemon and sprinkle with washed cress.
8.Pop each burger into a toasted roll and top with a couple of slices of tomato. Serve the burgers on a large platter with the carrot salad and wedges.

Chicken Wrap with Roasted Vegetables and Pesto

2010-02-03T08:31:00.001Z

Ingredients
300 g chicken fillets
2 red peppers
2 yellow peppers
2 courgettes
2 red onions
16 fresh basil leaves
4 Healthy Eating Wraps
4 tsp red pesto
1 tsp olive oil
Salt
fresh ground black pepper

Method
Pre heat the oven to 180’c / 350’f / gas 4.
Deseed the peppers and cut into quarters and half again, place on a baking sheet.
Slice the courgette length ways and cut the onions into small wedges place on the baking sheet.
Season and drizzle with the olive oil – roast for 25 to 30 mins or until tender.
Heat a griddle pan season and cook the chicken for 20 to 25mins or until cooked.
Lay out your four wraps spread a 1 tsp of red pesto over each wrap, place some of the roasted vegetables and chicken on each wrap and a few basil leaves, Roll the wrap up and cut in half.
Serve

Creamy chicken and bacon

2010-02-03T08:21:00.002Z

you will need
2 tablespoons olive oil
4 chicken breast fillets, cut in 2cm cubes
4 rashers smoked back bacon, cut into strips
1 onion, finely chopped
1 clove garlic, peeled and finely chopped
125g pack baby button mushrooms, wiped
295g can condensed cream of mushroom soup
200ml milk
French beans
Fresh parmesan shavings

method

1.Heat the oil in a large frying pan, add the cubes of chicken and cook for approximately 5-7 minutes.
2.Add the bacon, onion, garlic and mushrooms and continue stir-frying for a further 5 minutes.
3.Stir in the soup and milk and simmer gently for 15 minutes or until the chicken is tender, stirring occasionally.
4.Serve with French beans, rice or pasta and sprinkle with fresh parmesan shavings.

Steak, guinness and oyster pie

2010-01-31T10:45:00.001Z

Ingredients
3-4 tbsp Olive oil
400g stewing steak, cut into bite-sized chunks
1 tbsp Butter
5 whole Shallots
200g smoked lardons of Bacon
Thyme, for seasoning
2 Onions, finely chopped
900ml Guinness
2 clove Garlic, finely chopped
200ml Red wine
200ml Madeira
8 Oysters
375 g ready-to-roll Puff pastry
1 Egg, lightly beaten

Method
1. Heat the oil in large casserole dish and fry the beef over a medium heat until browned all over. Remove the beef and set aside.

2. Melt the butter in the pan and add the shallots. Cook for 3-4 minutes.

3. Add the bacon, thyme and onions and cook for 3-4 minutes more. Remove and set aside. Add the Guinness to the pan and stir in the cooked bacon and onion mixture. Cook for 3-4 minutes and then add the meat.

4. Stir in the garlic, red wine and Madeira. Cover and cook slowly for 1 hour 30 minutes. Remove from the heat and stir in the oysters.

5. Set the oven to 200°C/gas 6. Roll the pastry out to cover the top of the casserole dish and crimp the edges neatly. Brush with beaten egg and bake for 25-30 minutes, until the pastry is risen and golden. Serve immediately.

Chicken, aubergine and tomato stew

2010-01-28T00:56:00.001Z

Ingredients
1.5kg chicken, jointed into 8 pieces
125ml Olive oil
350g Aubergines
225 g red Peppers
4 cloves Garlic
1 x 400g tinned chopped tomatoes
175ml White wine
1 tbsp Oregano, chopped
1 tbsp Mint, chopped
1 tbsp Parsley, chopped
black pepper

Method

1. Preheat the oven to 180C/gas 4.

2. Heat 2 tablespoons of oil in a large saucepan. Cook the chicken for 5 minutes or so, until golden. Season and remove from the pan.

3. Heat the rest of the oil and cook the aubergine until golden. Add the peppers and garlic and fry for 2 minutes.

4. Stir in the tomatoes and wine.

5. Return the chicken to the pan and check the seasoning. Cover and transfer to the oven. Cook for 1 hour. Remove the lid and cook for a further 15 minutes or so, until the liquor has thickened. 6. Stir in the herbs, cook for a further 5 minutes and serve

Meatball sub with shoestring fries

2010-01-25T14:27:00.002Z

Ingredients
For the meatballs
1 Onion, finely chopped
1 green pepper, finely chopped
1 mild chilli, finely chopped
800g minced beef
50g fresh Coriander, finely chopped
2 tbsp Cajun seasoning,

1 tsp Salt
1/2 tsp freshly ground black pepper
1 tbsp Worcestershire sauce
1 Egg
For the sauce
1 tbsp Olive oil
1/2 Onion, chopped
1 clove Garlic, finely chopped
400g jar of tomato passata
1 tsp Cajun seasoning
7 tbsp tomato ketchup
7 tbsp smoked hickory sauce
For the shoestring fries
4 large potatoes, peeled and cut into long, thin strips and soaked in cold water for 1 hour
vegetable oil, for deep frying
To serve
4 burger buns
large handful grated Mozzarella, or cheddar cheese

Method

1. Preheat the oven to 180C/Gas 4.

2. For the meatballs: tip all of the meatball ingredients into a large bowl and mix together with your hands.

3. Take a small handful of the mixture and roll into a golf ball-sized meatball. Repeat with the remaining mixture, arranging the meatballs on a baking tray as you go. Bake in the oven for 15-20 minutes, or until golden brown and cooked through.

4. For the sauce: while the meatballs are cooking, heat the olive oil in a frying pan over a medium heat, add the onion and fry for 4-5 minutes until soft and golden then add the garlic and fry for 1 minute.

5. Stir in all of the remaining sauce ingredients and simmer over a medium heat for 15 minutes, or until reduced to a thick, rich tomato sauce.

6. For the shoestring fries: while the sauce is simmering, drain the potato strips and dry thoroughly with kitchen paper or a clean tea-towel.

7. Heat the vegetable oil in a deep fat fryer to 160C. Carefully add the potato strips to the oil and fry for 5 minutes. Remove from the oil and drain on kitchen paper.

8. Increase the temperature of the oil to 185C then return the fries to the oil and fry for another 5 minutes, or until golden brown. Drain on kitchen paper and sprinkle with salt, to taste.

9. Preheat the grill to high.

10. To serve: split the buns almost in half, so they open like a butterfly, then place under the grill, turning once, until toasted on both sides.

11. Spread some of the sauce over the buns, arrange the meatballs down the centre of each bun and scatter over the grated cheese. Return them to the grill for 1-2 minutes until the cheese is melted and bubbling. Serve with the shoestring fries

2010-01-19T01:41:00.004Z

MY DEAR MUM

YOUR WHERE OUR ROCK

WHEN WE NEEDED SOMETHING

YOU WHERE ALLWAYS THERE

WHEN WE HAD A PROBLEM YOU WAS THERE

WHEN YOU HAD PROBLEMS WE WHERE THERE

WHEN YOU WHERE ILL WE WHERE THERE

NOW YOU HAVE GONE WE KNOW YOU WILL BE THERE

ALLWAYS IN OUR MINDS AND OUR HEARTS

FOR EVER AND EVER

AMEN

MRS GR CUSHMAN

SADLY PASSED AWAY

18/01/2010 AT 21.17pm

Beef and macaroni pie

2010-01-12T14:06:00.002Z

Ingredients
For the meat sauce
4 tbsp Olive oil
1 Onion, finely chopped
4 cloves Garlic, finely chopped
2 sticks Celery, finely chopped
1kg lean minced beef
200ml Red wine
400g can chopped Tomatoes
2 tbsp tomato purée
10 cm cinnamon sticks
¼ tsp ground Cloves
1 tbsp dried Oregano, Greek if possible
2 tbsp fresh chopped Oregano
3 fresh Bay leaves
For the pasta
500g tubular pasta, such as rigatoni, tubetti or tortiglioni
2 Eggs, lightly beaten
50g Greek kefalotiri cheese or Parmesan, finely grated
2 tbsp Butter, melted, for greasing
10g fresh white breadcrumbs
For the white sauce
115g Butter
115g plain flour
1.2 litres Milk, plus a little extra
¼ tsp freshly grated Nutmeg

Method

1. For the meat sauce: heat the olive oil in a medium-sized pan. Add the onion, garlic and celery and fry until just beginning to brown. Add the minced beef and fry over a high heat for 3-4 minutes, breaking up any lumps with the wooden spoon.

2. Add the red wine, tomatoes, tomato purée, cinnamon stick, ground cloves, dried and fresh oregano, bay leaves, 100ml water, 1½ teaspoons salt and some black pepper. Simmer for 30-40 minutes, stirring now and then, until the sauce has thickened but is still nicely moist. Discard the cinnamon stick and bay leaves.

3. For the pasta: bring 4.5 litres water to the boil in a large saucepan with 8 teaspoons salt. Add the pasta and cook until al dente, taking care not to overcook as the pasta will cook a little further in the oven. Drain well, transfer to a large bowl and leave to cool slightly.

4. For the white sauce: melt the butter in a medium-sized non-stick saucepan. Add the flour and cook, stirring, over a medium heat for 1 minute. Gradually beat in the milk, then bring to the boil, stirring. Lower the heat and leave to simmer for 5-7 minutes, stirring occasionally. Season with the nutmeg and some salt and pepper to taste.

5. Preheat the oven to 180C/gas 4. Stir 250ml (about one-fifth) of the white sauce into the warm pasta with the beaten eggs and half the grated cheese. Keep the remaining sauce warm over a low heat, stirring now and then and adding more milk if it begins to get a little thick.

6. Use the melted butter to grease a large, shallow ovenproof dish that measures about 23cm x 33cm x 7cm. Spread one-third of the pasta over the base of the dish and cover with half the meat sauce. Add another third of the pasta, then the rest of the meat sauce, then a final layer of pasta.

7. Spoon over the remaining white sauce. Mix the last of the grated cheese with the breadcrumbs and sprinkle over the top. Bake for 40 minutes, or until bubbling hot and golden brown

potatoe spicy wedges

2010-01-07T01:03:00.003Z

you will need
Potatoes
Sesame seeds
Olive oil
Black pepper
Red chilli

method

do not peel just wash 1 kg potatoes and cutting each into 8 wedges. Place in a large bowl and toss in 3 tablespoons sesame seeds and 2 tablespoons olive oil. Transfer to a baking dish and sprinkle with freshly ground black pepper. Bake in a preheated oven at 220ºC, fan 200ºC, gas 7 for 30 minutes, then add 1 large red chilli, deseeded and finely sliced. Cook for a further 15 minutes, occasionally shaking the pan, until the potatoes are tender inside and golden crisp on the outside. Serve as a spicy snack or an accompaniment to fish or burgers.

cushy's tip:
Try.... adding sautéed bacon and rosemary to your mashed potato and serving with sausages.
Try... placing sliced parboiled potatoes, torn ham, finely chopped leeks and some half-fat Crème fraîche in an ovenproof dish. Sprinkle with breadcrumbs and bake until tender for a deliciously esay potato gratin.

Beef stew with herb dumplings

2010-01-07T00:58:00.001Z

you will need
2 pinches dried mixed herbs
440g, diced beef
1.25kg vegetable selection pack
400g tin chopped tomatoes
200g self-raising flour
1 tablespon olive oil
salt and pepper
1 beef or vegetable stock cube
100g butter, grated
1.4 litre water

Method

Peel and finely slice the onions in the basics vegetable selection pack. Heat 1 tablespoon olive oil in a deep saucepan over a medium heat. Add the onion and fry for a few minutes until soft, then add the basics diced beef and continue to fry.

Add the rest of the vegetables from the basics vegetable selection pack, peeled and cut into small chunks. Season with salt and freshly ground black pepper and add 1 teaspoon dried mixed herbs, then fry for approximately 10 minutes. Stir in the basics chopped tomatoes, 1 litre water and crumble in 1 beef or vegetable stock cube. Bring to the boil, then turn the heat down and simmer for 2 hours.

Meanwhile, place 200g self-raising flour in a bowl and season with salt and freshly ground black pepper. Grate 100g chilled butter into the flour, add a couple of pinches of dried mixed herbs (or some freshly chopped rosemary leaves) and then rub together with your fingers so the mixture looks like breadcrumbs. Gradually mix in small amounts of cold water until it forms a soft dough. Roll the dough into approximately 12 evenly-sized balls.

The stew should be nice and saucy by now but, if it looks a little dry, stir in another 400ml water. Turn up the heat and bring it to the boil again. Add the dumplings, pushing them under the surface of the liquid. Cover and simmer for 20 minutes until the dumplings are puffed up and cooked through, then serve with an optional garnish of freshly chopped parsley.

Lime and cranberry bread and butter pudding

2009-12-31T07:15:00.003Z

Ingredients
For the lime curd

8 limes, zest and juice

85g/3oz cold butter, cut into cubes

225g/8oz caster sugar

3 free-range eggs, lightly beaten

For the pudding

300ml/10½fl oz full-fat milk

300ml/10½fl oz double cream

pinch salt

3 free-range eggs

100g/3½oz soft light brown sugar

40g/1½oz unsalted butter, softened, plus extra for greasing

275g/10oz white bread rolls, sliced

100g/3½oz fresh cranberries

50g/2oz dried cranberries

3-4 tbsp rum (optional)8 tbsp ready-made redcurrant jelly, for glazing

200ml/7fl oz double cream, whipped until stiff peaks form when the whisk is removed, to serve

Method
1. For the lime curd, heat all the lime curd ingredients in a heavy-based saucepan over a low heat for 10-12 minutes, stirring constantly until the mixture thickens. Strain through a fine sieve and set aside to cool. Once cool, pour into sterilized jam jars.

2. For the pudding, heat the milk and cream in a separate saucepan until just boiling, then remove the pan from the heat. In a seperate bowl, whisk the eggs and sugar together until well combined, then pour the milk and cream mixture over the egg and sugar mixture, whisking until smooth and well combined.

3. Butter the bread slices and, using about 12 tablespoons of the lime curd, spread curd over each slice.

4. Cover the bottom of a greased ovenproof dish with a layer of the bread slices, overlapping the edges of the bread slightly. Sprinkle over some of the fresh and dried cranberries and one to two tablespoons of rum, if using. repeat the layering process until all of the bread, cranberries and rum have been used up.

5. Pour the cream and egg mixture over the bread and set aside to soak for one hour.

6. Preheat the oven to 180C/365F/Gas 4.

7. Place the pudding dish into a roasting tin filled to a depth of about 0.5cm/¼in with boiling water (this is called a bain marie). Transfer to the oven and bake for 40-45 minutes, or until the custard has set and the top of the pudding is pale golden-brown.

8. Remove from the oven and from the bain-marie and set aside to cool for 8-10 minutes.

9. Meanwhile, heat the redcurrant jelly in a saucepan with two tablespoons of water, until the jelly has melted and the mixture forms a smooth sauce. Brush the top of the pudding all over with this mixture, then set aside to cool for another 10 minutes.

10. Serve with the whipped cream.

Glazed ham with mango salsa

2009-12-31T07:09:00.003Z

Ingredients
For the ham

3.2kg/7lb piece of boned and rolled ham, pre-boiled according to instructions

For the glaze

24 whole cloves

4 tbsp honey

1 tbsp wholegrain mustard

2 tbsp dry sherry or rum

1½tsp soy sauce

40g/1½oz soft brown sugar

For the mango salsa

1½ large or 2 smaller, ripe mangoes, peeled and cut into small dice

½ medium-sized red onion, finely diced

1 red chilli, seeded and finely chopped

1½ tbsp lime juice

¾ tsp caster sugar

sea salt and freshly ground black pepper

Method
1. Preheat the oven to 180C/350F/Gas 4. Using a small, sharp knife, score the fat on the ham in a diamond pattern. Press a clove into the centre of each diamond. Place the ham joint onto a rack resting in the base of a roasting tin. Pour a few tablespoons of water into the bottom of the roasting tin to prevent the glaze from burning as it drips into the bottom of the tin.

2. Put the ingredients for the glaze into a saucepan and stir over a low heat until the sugar is dissolved. Spoon a thick layer of the glaze all over the ham joint, place in the oven and bake for 20-30 minutes, spooning over more glaze every now and then until it has all been used up. Then spoon the slowly caramelising glaze from the base of the tin back over the ham every now and then until the ham is richly golden and the juices run clear when the meat is pierced with a skewer in the thickest part.

3. For the salsa, place all ingredients in a bowl and stir gently to combine. Season to taste with salt and pepper. Set aside for at least 30 minutes to allow the flavours to combine.

4. If serving hot, leave the ham joint to rest for 20 minutes before carving. Otherwise leave for several hours to go cold. Serve thinly sliced with the mango salsa.

Compare The Meerkat Bloopers

2009-12-27T07:34:00.000Z

Turkey curry

2009-12-26T15:20:00.004Z

Ingredients

2tbsp ghee/clarified butter2tbsp vegetable oil
6 cloves2x 2.5cm /1inch

cassia bark or cinnamon sticks

4 cardamom pods lightly bruised

2tsp roasted cumin seeds

2onions finely chopped

½ tsp ground turmeric

3cm fresh ginger finely grated

2 cloves crushed/ finely chopped garlic

2 green chillies finely chopped

1tsp chilli powdersalt to taste

1tsp ground black pepper

1 tbsp tomato puree dissolved in 2 tbsp water300ml

sieved tomato (passata/creamed tomatoes)

1tsp sugar50ml water

400g or more leftover turkey cut into bite size pieces

4tbsp lightly whisked yoghurt

1tsp garam masala

2tbsp chopped coriander leaves

Juice of ½ a lime or lemon

1tbsp toasted flaked almonds
method

1. Heat the ghee and oil in a wide saucepan until hot. Add the cloves, cardamom pods, cinnamon sticks and the cumin seeds.
2. Fry for a few seconds until they start to sizzle then add the onions along with the turmeric. Fry the onions to a pale golden brown. Now add the ginger, garlic and the green chillies and continue to cook for a further 2 minutes. Add the chilli powder, salt and black pepper. Stir-fry for a minute. If the mixture sticks to the pan, add a splash of water to bring the mixture together.
3. Now add the tomato puree, the creamed tomatoes sugar and 50ml water. Stir and simmer for 3-4 minutes.
4. Add the turkey pieces, stir and coat them well into the sauce. Fold in the yoghurt with the garam masala and the coriander. Simmer for approximately 5 minutes. Squeeze in the lemon or lime juice. Remove to a serving bowl and garnish with the toasted almonds.

2009-12-23T09:10:00.001Z

HAPPY CHRISTMAS TO ALL MY READERS

AND

A HAPPY NEW YEAR

FROM CUSHYFOODS

how to cook a turkey

2009-12-21T14:52:00.002Z

Simple steps how to cook a turkey:
Allow about 15 minutes of cooking time per pound - about 45 minutes per kilo unstuffed. It will take a bit longer, about 20 minutes per pound or an hour per kilo, if the bird is cooked with stuffing.
1. Preheat oven to 325. Remove the wrapper to see how much the turkey weighs and determine approximate cooking time. Remove the giblet bag and the neck from the turkey cavity. Wash the turkey inside and out and pat skin dry with paper towels.
2. Place turkey breast side up on a rack in a shallow (about 2 inches deep) roasting pan. Insert meat thermometer in thigh. Add 1/2 cup water to the bottom of pan, if desired.
3. Cover turkey loosely with a tent of heavy-duty aluminum foil. Roast the turkey until temperature in the thickest part of the thigh reaches 180°F. Cooking time will vary. For example, a 20 pound turkey will take 4 1/4 to 5 hours to cook, check the temperature on the thermometer after 4 1/4 hours.
4. Meanwhile, mix the stuffing or dressing. Place in a casserole and pop it into the oven during the last hour or so of roasting time.
5. Remove the foil tent after 1 to 1 1/2 hours of cooking time to brown the skin. Brush with vegetable oil to enhance browning, if desired.
6. A whole turkey is done when the temperature reaches 180°F. The thigh juices should run clear (not pink) when pierced with a fork and the leg joint should move freely.
7. Allow the turkey to set 20 to 30 minutes before carving to allow juices to saturate the meat evenly. Note: Cooking times do vary. Why? There are many reasons - oven temperature may not be completely accurate, the turkey may be very cold or partially frozen, and/or the roasting pan may be too small which inhibits the flow of heat. The USDA highly recommends use of a meat thermometer to determine doneness of turkey. This is an important tool in learning how to cook a turkey.
Stuffed Turkey:
For uniform cooking results, the USDA recommends cooking the stuffing outside of the bird (see step 4 above) If you insist on stuffing the turkey, stuff loosely and follow the steps below.
1. See step one above
2. Mix stuffing and lightly fill cavity. Allow 1/2 to 3/4 cup stuffing per pound of turkey. It is safer to understuff than to overstuff the turkey. Stuffing expands during cooking. Refrigerate any leftover stuffing and bake in greased casserole during the last hour of turkey roasting time.
3. Place turkey breast side up on a rack in a shallow (about 2 inches deep) roasting pan. Insert meat thermometer in thigh (see Turkey Safety: Using a Thermometer). Add up to 1/2 cup water to the bottom of the pan, if desired.
4. Cover turkey loosely with a tent of heavy-duty aluminum foil. Cooking time takes longer for a stuffed turkey. For example, a 20 pound stuffed turkey will take 4 1/4 to 5 1/2 hours to cook.
5. Remove the foil cover after about 1 to 1 1/2 hours of cooking to brown the skin. Brush with vegetable oil to enhance browning, if desired.
6. A whole turkey is done when the temperature in the thickest part of the inner thigh reaches 180°F and the stuffing is 165°F. The juices should run clear (not pink) when a long-tined fork is used to pierce the thickest part of the thigh.
7. Check the internal temperature of the stuffing. Insert the thermometer through the cavity into the thickest part of the stuffing and leave it for 5 minutes. Or use an instant red thermometer which will register the temperature after 15 seconds. The stuffing temperature will rise a few degrees after the turkey is removed from the oven. If the center of the stuffing has not reached 165°F after stand time, return the turkey to the oven and continue cooking.

Curry chicken stir-fry

2009-12-13T04:31:00.002Z

Ingredients
For the curry paste
1 tsp ground Turmeric
½ tsp Chilli powder
½ tsp mild or medium curry powder
½ tsp ground Coriander
1 tbsp Sichuanese chilli bean paste
1 tbsp shaoxing rice wine or dry Sherry
For the chicken
560g chicken breast fillets, skin removed
2 Star anise
1 tbsp shaoxing rice wine or dry Sherry
1 inch peeled and finely sliced fresh ginger
salt and ground freshly ground white pepper
1 tbsp groundnut oil
1 red Onion, sliced
2 Spring onions, sliced diagonally into 2cm/1in pieces
1 handful bean sprouts
100 g Chinese Cabbage, washed and shredded
1 tbsp light Soy sauce
Method

1. For the curry paste: place all of the curry paste ingredients into a food processor and blend to a smooth paste. Set aside.

2. For the chicken, bring a pan of water to the boil, then reduce to a simmer and add the star anise, rice wine or sherry, fresh ginger and chicken breast. Cook for 25 minutes, or until the chicken is cooked through. Remove the chicken and shred into large pieces. Remove the scum from the stock and set aside.

3. Mix the chicken with the curry paste.

4. Heat a wok until smoking, then add the groundnut oil. Fry the red onions for 1-2 minutes, or until softened, then add the chicken, red peppers, spring onions, beansprouts and Chinese leaf. Stir-fry for 1-2 minutes, then season with the light soy sauce.

'Trini' prawn curry

2009-11-30T07:25:00.002Z

Ingredients
For the spice paste
4 cm fresh ginger, grated
2 small Onions, finely chopped
4 cloves Garlic, finely chopped
6 small fresh pimentos, or 1 red pepper, finely chopped
2 tbsp chopped Coriander, or shadow benny
3 sprigs Thyme, leaves only
2 tbsp chopped Parsley
1 stick Celery, chopped
25ml white wine vinegar
generous pinch ground Black peppercorns
For the curry paste
3 tbsp medium-strength curry powder
2 tbsp vegetable oil
500 g shelled Prawns, uncooked
1 tsp chopped coriander leaves
1 Spring onion, or 1/2 small celery stick, finely chopped
1/2 Scotch bonnet pepper, seeds removed, finely chopped

Method

1. Combine the ginger, onions, garlic, red pepper, coriander, thyme, parsley and celery. Tip everything into a food processor or liquidiser and add about 25ml vinegar and blend until smooth. You could also use a mortar and pestle. Mix about 2-3 rounded tablespoons of this ‘green seasoning’ mixture with the prawns.

2. Blend the curry powder with about 125ml water – or enough to make a slack paste.

3. Heat the oil in a wok or large frying pan set over a medium heat and fry the curry paste, stirring all the time, for 1 minute – until fragrant.

4. Tip the prawns into the pan and fry for about 3-4 minutes, until they turn a delicate shade of pink around the edges.

5. Pour over enough water to moisten the prawns and make a thickish curry sauce. Simmer for another 2-3 minutes until tender.

6. Stir in the chopped coriander, spring onion (or celery), and the chopped chilli. Serve with steamed rice, or Caribbean roti.

Beef, ale and turnip stew with bubble and squeak cakes

2009-11-25T16:25:00.002Z

Ingredients
For the stew
900g lean, boneless beef shin, topside or braising steak, cut into 5cm cubes
4 tbsp sunflower oil
1 tbsp English mustard powder
2 medium Onions, roughly chopped
225g baby Turnips, peeled and halved
225g button mushrooms, roughly chopped
300g baby or chantenay carrots, scraped and left whole
600ml stout, or ale
200g can chopped Tomatoes
2 tsp runny Honey
1 Bay leaves
For the bubble and squeak cakes
50g Butter
900g cooked mashed potato
175g cooked spring greens or savoy Cabbage, finely shredded
2 tbsp sunflower oil

Method

1. For the stew: preheat the oven to 170C/gas 3. In a large plastic bag combine the flour, mustard and a little salt and pepper. Add the beef and toss in the seasoned flour to coat.

2. Heat half the oil in a large frying pan over medium heat and cook the beef in batches for 6-8 minutes until brown, turning occasionally. Transfer to a large casserole dish.

3. Add the remaining oil to the frying pan and cook the onions and turnip for 3-4 minutes until brown. Add the mushrooms and cook for a further 2-3 minutes, then transfer to the casserole dish with the beef.

4. Add the carrots to the casserole, then the stout or ale, tomatoes, honey and bay leaf. Bring to the boil, reduce the heat, cover and cook in the oven (or on the hob) for 2-3 hours or until the meat is tender.

5. For the bubble and squeak cakes: about 15 minutes before the stew is done, heat the butter in a small pan. Add the onion and cook for 5-7 minutes, until soft but not brown. Set aside to cool.

6. Place the potatoes and cooked spring greens or cabbage in a large bowl. Add the fried onion and season. Mix thoroughly and shape into six firm cakes.

7. Heat the oil in a large heavy-based frying pan and cook the cakes for 3-4 minutes on each side. Drain on kitchen paper and serve with the stew.

Beef with ginger and pineapple

2009-11-23T13:25:00.002Z

Ingredients

450g lean beef steaks
225g fresh pineapples
2 red peppers
2 Spring onions
1 tbsp sunflower oil
2 tbsp shredded fresh ginger
1 tbsp water, or stock
2 tsp Chinese rice wine, or dry sherry
2 tbsp low salt Soy sauce
1/2 tsp Sesame oil
For the marinade
2 tbsp Chinese rice wine, or dry sherry
½ tsp Sesame oil
1½ tsp cornflour

Method

1. Cut the beef into thick ¼ inch x 2 inch (0.5 x 5 cm) slices and put them in a bowl.Add the marinade ingredients, mix well and set aside.

2. Peel the pineapple and cut into small slices, discarding the tough core. De-seed the peppers and cut them into wedges. Cut the spring onions into 3-inch (7.5cm) lengths.

3. Heat the wok, then pour in the oil. Add the beef and stir-fry for 1 minute to brown.Remove the beef with a slotted spoon and set aside. Add the ginger, peppers and spring onions to the wok and stir-fry for 1 minute.

4. Pour in the water, the rice wine, the soy sauce and cook for about a minute. Drain the juices from the beef into the wok and also add the pineapple.

5. Return the beef to the wok and cook until it and the pineapple are heated through. Add the sesame oil and give the mixture one or two final stirs. Serve at once.

Mozzarella meatballs and spaghetti

2009-11-22T09:46:00.002Z

Ingredients
For the meatballs
500g minced beef
50g fresh breadcrumbs
2 cloves Garlic, crushed
1 tsp Salt
1/2 tsp freshly ground black pepper
handful of fresh parsley, finely chopped
1 tsp dried Oregano
75g Mozzarella
3 tbsp Rapeseed oil
For the sauce
1 small Onion, diced
2 roasted red peppers, (from a jar)
2 tbsp tomato purée
juice of 1 Oranges
200ml beef stock
1 tbsp Balsamic vinegar
50g stoned green olives, sliced
spaghetti, to serve

Method

1. For the meatballs

2. Mix the minced beef with the breadcrumbs, garlic, seasoning, parsley and oregano.

3. Mix well with damp hands and make 10-12 balls.

4. Cut the mozzarella into 10-12 chunks.

5. Flatten each meatball and press a piece of mozarella into the centre. Gather the meat around it and pinch to make sure it is sealed.

6. Heat the oil in a large frying pan and fry for around 10 minutes, turning occasionally.

7. For the sauce Fry the onion in the pan juices until softened.

8. Add the tomato puree, orange juice, stock and vinegar.

9. Bring to the boil, then using a hand blender, puree the sauce a little.

10. Return the meatballs to the pan and simmer for 25 minutes until cooked through.

11. Just before serving add the olives.

12. Serve with spaghetti.

Chicken som tum

2009-11-16T15:22:00.001Z

Ingredients
60g Peanuts
1 Carrot, peeled, cut into matchsticks
40g bean sprouts
100g Cucumber, cut into matchsticks
4 large vine-ripened Cherry Tomatoes, quartered
50g fine beans, cut into 2cm batons
75g button Mushrooms, thinly sliced
1 tbsp chopped Coriander
1 tsp chopped mint leaves
2 Spring onions, thinly sliced on the diagonal
2 tsp Fish Sauce
2 limes
3 tbsp peanut oil
1-2 tbsp sweet chilli sauce
250g Chicken breast
3 birds eye Chillies, thinly sliced
3 tsp tamarind paste
1 tbsp Sesame seeds

Method

1. Preheat the oven to 180C/gas mark 4.

2. Scatter the peanuts over a roasting tray and roast in the oven for 5-6 minutes, or until golden-brown. Allow to cool, then roughly chop.

3. Place the carrot, bean sprouts, cucumber, cherry tomatoes, fine beans and mushrooms into a bowl and mix well to combine. Add the coriander, mint leaves and spring onions and mix well.

4. In a small bowl, mix together the fish sauce, the juice of one lime, one tablespoon of the peanut oil, and 1-2 tablespoons of sweet chilli sauce, to taste. Set aside.

5. Place the chicken breast in between two sheets of cling film and flatten using a rolling pin or meat mallet. Thinly slice the chicken into strips.

6. Heat the remaining peanut oil in a frying pan and fry the chicken and chillies for 3-4 minutes, then add the tamarind paste and sesame seeds, turning frequently, or until golden-brown all over.

7. To serve, drizzle the fish sauce dressing over the salad and toss well to coat. Pile the salad onto a plate. Arrange the chicken over the top, then drizzle over any pan juices. Scatter over the roasted peanuts and serve with wedges of lime.

Spanish chicken stew

2009-11-11T11:04:00.001Z

Ingredients
For the Spanish chicken stew
1 chicken, (weighing about 1.5kg), jointed
6 tbsp Olive oil
2 slices serrano ham, or other dry cured Spanish ham, diced
1 large Onion, sliced
4 cloves Garlic, sliced
3 red peppers, seeds removed and thinly sliced
400g tin Tomatoes
2 Bay leaves
2 Cloves
1 small cinnamon stick
3 dried Chillies, chopped
For the saffron rice
300g long grain rice
500ml water
1 tsp Olive oil
pinch Saffron, threads

Method

1. For the Spanish chicken stew: pat the chicken pieces with kitchen paper to remove any excess moisture. Heat the olive oil in large heavy-based casserole over a medium heat, add the chicken pieces and fry for about 5 minutes, turning occasionally, until golden brown.

2. Remove the chicken and set aside on a warm plate. Add the serrano ham, onion, garlic and peppers to the same pan used to cook the chicken and fry gently, stirring occasionally, for 10 minutes, or until the vegetables are soft and golden.

3. Tip in the tomatoes, bay leaves, cloves, cinnamon stick, chillies and the fried chicken pieces and stir together.

4. Bring the stew to the boil then reduce the heat to low, cover the pan and simmer gently for about an hour, or until the chicken is completely cooked and the sauce is rich and thick. Season, to taste, with salt and freshly ground black pepper.

5. For the saffron rice: while the chicken is cooking, tip the rice into a medium saucepan and cover with the water. Add the oil, saffron and a pinch of salt and bring to the boil.

6. As soon as the rice starts to boil give it a quick stir, reduce the heat to its lowest setting, cover the pan and leave it to cook very gently for 15-20 minutes, without stirring, or until cooked.

7. Serve the chicken stew with the saffron rice.

Lamb and red pepper stew

2009-11-11T11:00:00.001Z

Ingredients
5 tbsp Olive oil
2 Onions, finely chopped
2 cloves Garlic, finely chopped
700 g boneless Lamb, trimmed of fat, cut in 7cm chunks
3 tbsp Flour
300ml Red wine
300ml chicken stock
1 red pepper, deseeded and cut into 3cm squares
1 yellow pepper, deseeded and cut into 3cm squares
black pepper

Method

1. Heat 2 tablespoons of the olive oil in a large high-sided frying pan over medium heat. Add about three quarters of the onion and all of the garlic. Gently fry for about 5 minutes until soft.

2. Meanwhile, lightly dust the lamb with flour. Heat a little more olive oil in another pan over high heat. Add the lamb chunks in batches and cook, turning, until evenly browned. Season with salt and pepper and set aside.

3. Using the pan in which youve just cooked the lamb, turn up the heat, add one third of the wine, stirring and scraping the meat residue from the bottom of the pan. Allow to reduce for a minute or two.

4. Stir the lamb and the reduced wine into the onions. Cook over medium heat for 20 minutes.

5. Add the remaining wine to the lamb pan and allow the alcohol to evaporate. Then add the chicken stock and bring to a simmer.

6. Cover the pan and gently braise the lamb over very low heat for 1 hour 30 minutes, stirring every 30 minutes or so.

7. When the lamb has been cooking for about an hour, heat a little more oil in a pan over medium heat. Add the peppers and the remaining onion. Cover and cook over low heat for 15-20 minutes until soft.

8. Check the lamb seasoning before serving.

9. Place the peppers on individual serving plates and spoon the lamb on top. Finish with the cooking sauce and a touch of olive oil.

Cornish pasty wraps

2009-11-05T07:14:00.002Z

Ingredients
4 tortillas, wraps
1 tbsp Olive oil
1 Onion, chopped
225g minced beef
2 tbsp sun-dried tomato purée
2 medium Potatoes, peeled and finely diced
2 medium Carrots, peeled and finely diced
2 tbsp fresh Thyme, leaves
100ml passata
85g frozen Peas
1 Egg, beaten

Method

1. Heat the oil in a pan and cook over a medium heat for 5 minutes until softened. Turn up the heat, stir in beef and cook for 5 minutes until browned.

2. Stir in the tomato puree, potato, carrot, thyme, passata and 100ml water. Bring to the boil, cover and simmer for 8-10 minutes. Stir in the peas and cook for a further 2 minutes. Season to taste.

3. Pre-heat oven to 200C/Gas 6. Line 2 baking trays with parchment paper.

4. Take the wraps and place 2 on each tray. Divide the beef mixture between each, spooning on to each half, leaving a 1/2 cm border around edges.

5. Brush the edges well with beaten egg, fold over the wrap and press down firmly to seal the edges. Brush outside edges with more beaten egg and press down well. Brush all over with more beaten egg.

6. Place in the oven and bake for 8-10 minutes until golden. Serve with tomato chutney or ketchup on the side.

Baked potatoes perfect for bonfire night

2009-11-04T01:57:00.004Z

Ingredients
2 large Potatoes, in their skins, scrubbed clean
For the serrano ham and manchego cheese topping
2 slices Serrano ham
4 slices Manchego cheese, or parmesan cheese, thinly sliced
For the walnut dressing
1 tbsp Walnut oil
1 tsp white wine vinegar
1/4 tsp Dijon Mustard
For the gruyere cheese and crispy bacon topping
15g Butter
2 tbsp lardons of Bacon, cooked in a hot pan until crisp
4 tbsp Gruyère cheese, freshly grated
For the smoked salmon topping
8g Butter, or 1/2 tbsp olive oil
50g Smoked salmon, cut into small dice
15g capers, drained on kitchen paper
squeeze lemon juice
2 tbsp Crème fraîche
snipped Chives, to serve

Method

1. Preheat the oven to 230C/gas 8.

2. Pierce a few holes in the potatoes with a skewer or a fork and put on a tray or rack into the oven and cook for about 40-55 minutes, until the potatoes feel soft under the crisp skin. You can cook the potatoes with a metal skewer stuck through them; this will speed up the cooking process. Serve with your choice of topping.

3. For the serrano ham and manchego cheese topping: remove the potato from the oven and cut a cross in it to open it out slightly.

4. Place a slice of serrano ham and a couple of slices of cheese over the top.

5. To make the dressing: put all the ingredients for the dressing in a jar and seal tightly. Shake well to combine. Drizzle 1-2 teaspoons over the cheese.

6. For the gruyere cheese and crispy bacon topping: cut a cross in the top of the baked potato and dot with butter.

7. Sprinkle with the crisp bacon and the grated gruyere, and a little freshly ground pepper and pop back into the hot oven for 3-4 minutes until the cheese is melted and bubbly.

8. For the smoked salmon topping: heat the butter or oil in a small pan and toss the salmon with the capers in the hot pan.

9. Add freshly ground pepper and a squeeze of lemon juice.

10. Split the cooked potato open and add a good tablespoon of crème fraiche.

11. Sprinkle the salmon and capers over the crème fraiche and decorate with snipped chives.

Beer battered mackerel with pickled vegetables

2009-11-02T07:43:00.001Z

Ingredients
For the beer batter
1 tsp Coriander seeds
1 tsp Fennel seeds
1 Star anise
100g self-raising flour
285ml Beer
For the pickled vegetables
1/2 tsp Coriander seeds
1/2 tsp Fennel seeds
1 Star anise
1 tbsp Olive oil
1 Carrot, very finely sliced
1 banana Shallots, very thinly sliced
1 Fennel, tops only, very thinly sliced
1 clove Garlic, very thinly sliced
pinch Saffron, threads
splash white wine vinegar
sprig tarragon
For the mackerel
vegetable oil, for deep fat frying
2 mackerel fillets
plain flour, for dusting
Fennel, fronds

Method

1. For the beer batter: grind the fennel seeds, coriander seeds and star anise in a pestle and mortar or spice grinder then mix in with the flour.

2. Slowly pour in the beer, mixing with a fork, until you have a thick batter the consistency of double cream (you may not need to use all the beer). Don’t worry if the batter has some lumps at this stage.

3. For the pickled vegetables: grind the coriander seeds, fennel seeds and star anise in the pestle and mortar or spice grinder.

4. Heat the olive oil in a frying pan over a medium heat, tip in the carrots, shallots, fennel tops and garlic and season with a pinch of salt and freshly ground black pepper. Sprinkle over the saffron threads and ground spices and fry for 3-4 minutes.

5. Add a splash of vinegar and the tarragon and cook for 1-2 minutes then set aside and keep warm.

6. For the mackerel: heat the oil in a deep fat fryer. Dust the mackerel fillets in the flour, shake off any excess then dip into the batter. Hold them above the batter for a few seconds, allowing any excess to drip off, then carefully lower into the hot oil and fry until crisp and golden.

7. Remove from the oil and drain on kitchen paper.

8. Serve the pickled vegetables with the fish on top and garnish with fennel fronds

Chicken and cauliflower curry with cumin rice

2009-10-28T14:42:00.001Z

Ingredients
For the chicken and cauliflower curry
2 cm piece root Ginger, peeled and roughly chopped
4 cloves Garlic, roughly chopped
4 green Chillies, or according to taste, roughly chopped
1 tsp Cumin seeds
1 tsp Coriander seeds
2 tbsp vegetable oil
2 Onions, chopped
1 x 400g can chopped Tomatoes
1 tsp madras curry powder
salt and black pepper
4 chicken breast fillets, cut into pieces
1 Cauliflower, cut into florets
1 small bunch Coriander, chopped
1 tsp Garam masala
For the cumin rice
2 tbsp vegetable oil
2 Onions, finely chopped
2 cloves Garlic, finely chopped
1 tsp Cumin seeds
3 cardamom pods, lightly crushed with the back of a spoon
1 small (5cm) cinnamon stick
250g Basmati rice
chapattis, to serve

Method

1. Cut the chicken into 4cm pieces and leave on one side.

2. Heat a small sturdy frying pan or griddle over a low heat and dry roast the cumin and coriander seeds for about a minute, stirring all the time, until you catch a fragrant aroma. Grind the spices to a powder using a mortar and pestle.

3. Tip the garlic, ginger and green chillies (leave the seeds in if you prefer a fiery flavour) into the same mortar and continue pounding with a pestle until paste-like. You could also use a small food processor for this. Set aside.

4. Heat the vegetable oil in a deep frying pan and gently soften the onions for 3-5 minutes. Add the spice paste from the mortar and cook on a gentle heat until the onions turn golden.

5. Stir in the tomatoes, Madras curry powder and turmeric. Fry for a further 10 minutes until the tomatoes have cooked-down and darkened.

6. Add the chicken pieces and simmer for 10 minutes in a covered pan

7. Tip in the cauliflower florets, and continue cooking, in a covered pan, until tender – about 10 minutes.

8. Stir in the garam masala and finish with chopped coriander.

9. While the curry is cooking, make the rice. Heat a sturdy frying pan or griddle over a low heat and dry-roast the cumin seeds for about one minute, stirring all the time. They should take on a warm and nutty aroma. Transfer to a plate.

10. Heat the oil in a large pan and soften the onion, garlic, roasted cumin seeds, cardamom and cinnamon, for about 5 minutes.

11. Add the rice to the pan, stir well and pour over about 400ml hot water – or enough to cover the rice and leave an extra 2cm depth of water. Bring to a boil and reduce to a simmer. Cover with a tight-fitting lid and simmer until the grains are tender and the water has evaporated – about 5-7 minutes. Fluff the grains up with a fork before serving.

Mild lamb curry with coriander rice

2009-10-26T11:36:00.001Z

Ingredients
2 tsp Coriander seeds
2 tsp Cumin seeds
1/4 tsp cardamom pods
4 Cloves
3 tbsp sunflower oil
4 Onions, sliced
1kg Lamb shoulder, cut into 2cm dice and fat removed
2 tsp ground Turmeric
4 cloves Garlic, finely chopped
1 tbsp finely chopped root Ginger
1 red chilli, seeds removed and finely chopped
salt and freshly ground black pepper
450ml double or single Cream
150ml beef or chicken stock
lime or 1/2 Lemons
coriander leaves, to garnish
For the rice
500g basmati rice
25g Butter
8 tbsp roughly chopped Coriander

Method

1. Toast the seeds and cloves then crush using a pestle and mortar or spice grinder

2. Pour 2 tablespoons of the sunflower oil into a large lidded casserole dish or heavy-based saucepan on a high heat, add the onions and sauté for 5 minutes until softened and nicely golden. Transfer to a bowl and add the remaining oil. Place the lamb in the pan and sear until well browned all over, preferably working in batches so as not to overcrowd the pan and stew the meat.

3. Return the onions and all the seared meat to the pan and add the crushed spices along with the turmeric, garlic, ginger and chilli. Season with salt and pepper, toss everything together to combine and stir in the cream and stock, scraping any sediment from the bottom of the pan.

4. Bring slowly to the boil, then immediately reduce the heat and cover with a lid. Leave to gently simmer for about 1 hour, removing the lid for the last 15 minutes. Alternatively, make in an ovenproof dish or pan and cook in the oven, preheated to 150C/gas 2, for an hour, leaving the lid on for the whole cooking time. Check that the lamb is tender, cooking for a little longer if necessary. Add the lime or lemon juice and check the seasoning.

5. For the rice Place the rice in double its volume of salted water, bring to the boil, cover with a lid and cook for 10–12 minutes until the rice is cooked and all the moisture has been absorbed. Remove the saucepan from the heat and allow to stand for a few minutes with the lid on, stir in the butter and coriander, using a fork in order not to mash the rice.

Caribbean-style roast lamb

2009-10-23T18:00:00.002+01:00

Ingredients
For the lamb
3kg lamb's leg
8 tbsp grenadine
10 tbsp runny Honey
3 limes, juice only, plus zest of 2
8 cloves Garlic, finely chopped
8 sprigs Thyme, leaves only
2 tsp ground Cinnamon
2 tsp ground Ginger
salt and freshly ground black pepper
For the hot sweet potato wedges
1.4kg Sweet potatoes, peeled and cut into wedges
5 tbsp sunflower or groundnut oil
3 tbsp soft light brown sugar
2 limes, juice only
For the jerk butter
50g Butter, softened
1/2 tbsp ground allspice
1/2 tsp ground Ginger
1/2 tsp cayenne pepper
1/2 tbsp freshly ground black pepper
1/2 tsp ground Cinnamon
2 sprigs Thyme, leaves only
2 cloves Garlic, finely chopped
generous pinch freshly grated Nutmeg
2 tsp brown sugar
1/2 lime, juice only
For the salad
1 small red onion, very finely sliced
2 pomegranate, seeds only
large handful fresh mint leaf
2 tbsp lime juice
6 tbsp extra virgin Olive oil

Method

1. For the lamb: use a small, sharp knife to make incisions about 2cm deep all over the meat.

2. Mix all the other lamb ingredients together in a bowl and spread the mixture all the over the lamb, rubbing it into the incisions.

3. Cover with cling film and transfer to the fridge to marinate overnight, turning the lamb once or twice during marinating.

4. Remove the lamb from the fridge about half an hour before cooking and preheat the oven to 220C/Gas 7.

5. To cook the lamb, lay a large sheet of aluminum foil in a roasting tin. Remove the lamb from the marinade (reserving any marinade for basting during cooking) and place the lamb on top of the foil. Season all over with salt and freshly ground black pepper then wrap the foil around the lamb, leaving a small gap at the top for steam to escape.

6. Cook the lamb in the oven for 15 minutes, then reduce the temperature to 180C/Gas 4 and cook for 1 hour, basting with the cooking juices and leftover marinade from time to time.

7. After 1 hour, open up the foil, baste the lamb and cook for another hour, uncovered. If the honey glaze starts to burn during this time then pull the foil back over the lamb.

8. When the lamb is cooked through, remove from the oven and wrap in the foil. Cover with clean tea towels to keep in the heat and set aside to rest for 20 minutes.

9. For the hot sweet potato wedges: while the lamb is cooking, mix all the sweet potato ingredients together in a large bowl and season generously with freshly ground black pepper.

10. Tip the wedges into a large roasting tin, arranging the slices in a single layer. Put into the oven and roast for 20-30 minutes until tender, turning halfway through cooking.

11. For the jerk butter: mash all the jerk butter ingredients together. Spoon the jerk butter into a sausage shape on a piece of greaseproof paper and roll up tightly, twisting the ends to form a Christmas cracker shape. Chill in the fridge until firm. (Alternatively you can melt the butter and serve it as a dip with the wedges.)

12. For the salad: toss all of the salad ingredients together.

13. To serve, carve the lamb into slices and drizzle over the cooking juices. Top the sweet potato wedges with slices of jerk butter and serve with the lamb and the salad alongside.

Spicy sausages with Bombay mash potato

2009-10-20T14:26:00.004+01:00

Ingredients
For the mash
900g Potatoes, peeled and cut into chunks
1 tbsp vegetable oil
1 Onion, sliced
1-2 tsp Bombay potato spice mix, to taste
large handful Spinach
1 tbsp chopped Coriander
For the sausages
450 g spicy pork or beef Sausages
mango chutney, to serve

Method

1. Place the potatoes into a medium saucepan, cover with water and boil for about 15 minutes until soft. Preheat the grill to medium.

2. Meanwhile, heat the oil in a frying pan and soften the onion for 2-3 minutes. Add the Bombay spice mix and cook for 1-2 minutes to fry off the spices.

3. In the meantime, cook the sausages under the grill for 12-15 minutes, turning occasionally until cooked through.

4. Drain the potatoes and crush lightly with a masher. Stir through the spiced onions, spinach and coriander.

5. Serve the spicy sausages with the crushed Bombay potatoes, mango chutney and a crunchy salad of radishes, cucumber and coriander.

cushys hint

try leaving sausages over night in spices

Thai sticky chicken

2009-10-19T00:49:00.001+01:00

Ingredients
1.3kg chicken, drumsticks and thighs
2 red Chillies, seeds removed and chopped
2.5 cm piece of root Ginger, roughly chopped
5 cloves Garlic, roughly chopped
1 stick Lemon grass, outer skin discarded, roughly chopped
15g Coriander, (stalks and leaves), roughly torn, plus a few extra leaves to serve
2 tbsp soft light or dark brown Sugar
2 limes, juice only
3 tbsp Fish Sauce, (nam pla)

Method

1. Using a sharp knife, cut slashes in the chicken drumsticks and thighs and place them in a wide bowl or large food bag.

2. Place the remaining ingredients in a food processor and blend to a rough paste. Alternatively, pound the chillies, ginger, garlic, lemon grass and coriander using a pestle and mortar and then stir in the sugar, lime juice and fish sauce and pour over the chicken, tossing to coat.

3. Cover the bowl with cling film or seal the bag and leave to marinate in the fridge for a few hours, or overnight if possible, tossing occasionally. Preheat the oven to 220C/gas 7.

4. Remove the chicken from the fridge about 30–40 minutes before cooking to bring to room temperature. Remove the chicken pieces from the marinade (reserving the marinade) and arrange in a single layer in a roasting tin. Roast in the oven for 35–40 minutes or until the meat is coming away from the bone.

5. Arrange the chicken pieces on a warm serving platter and place the roasting tin on a medium heat on the hob. Pour in the reserved marinade and bring to the boil. Reduce the heat and simmer for a few minutes, stirring with a wooden spoon and scraping the sticky bits from the bottom, until thickened and sticky. Pour the sauce over the chicken, scatter with coriander leaves and serve.

Wiggly worm jelly

2009-10-17T10:14:00.005+01:00

Ingredients
6-8 gummy worms
1 packet lime jelly
1 packet orange jelly
6-8 plastic spiders, to decorate

Method

1. Put a gummy worm in the bottom of a plastic cup.
2. Make up the orange jelly according to the instructions on the packet. Add ice to make the jelly set faster and to ensure the jelly isn’t warm when you pour it on the worms (so they don’t melt).

3. Pour the jelly into the plastic cups to about halfway up. Leave to set for 1-2 hours in the fridge.
4. Once set, put another worm on top of the first layer of jelly.
5. Make up the lime jelly, again using ice to help it set.
6. Pour it into the cups on top of the first layer to create two layers of different coloured jelly, each with a worm trapped inside.
7. Leave the jelly to set for 1-2 hours.
8. Once set, decorate with plastic spiders or more gummy worms.

Mike the Dancing Postman

2009-10-15T23:43:00.001+01:00

Something else for a change

Gnocchi with spinach and broccoli sauce

2009-10-15T11:28:00.001+01:00

you will need
50g butter
1 x 300g head of broccoli, trimmed and cut into small florets
50g plain flour
500ml semi-skimmed milk
a generous grating of whole nutmeg
100g young-leaf spinach
100g grated cheddar
1 x 500g bag fresh gnocchi
6 tablespoon breadcrumbs
18 x 18cm ovenproof dish, or similar

method
Preheat the grill. Put the butter, flour and milk into a medium pan and cook over a medium heat, stirring with a balloon whisk now and again until boiling.
Simmer for a couple of minutes, then season with salt, pepper and the grated nutmeg.
Remove from the heat and stir in the spinach, a handful at a time, so that it wilts in the heat.
Then stir in ¾ of the cheese.
Meanwhile, cook the broccoli and gnocchi in a large pan of boiling, salted water for 2 minutes.
Drain and stir gently into the cheese sauce.
Tip into the ovenproof dish, then scatter over the remaining cheese and the breadcrumbs.
Grill for 5 minutes or so until golden.

Leek and smoked haddock risotto

2009-10-14T22:05:00.002+01:00

Ingredients
1 tbsp Olive oil
175g black pudding, cut into thick slices, then each slice into quarters
300g-400g undyed smoked haddock fillets
25g Butter
3 Shallots, chopped
2 cloves Garlic, crushed
100ml dry White wine
250g arborio or carnaroli Risotto rice
1.2 litres fresh fish or vegetable stock, (home-made or shop-bought, ready-made in a tub)
2 medium leeks, thinly sliced
freshly ground salt and black pepper
2–3 tbsp Mascarpone
25g finely grated Parmesan
2 tbsp chopped Parsley

Method

1. Heat the olive oil in a frying pan. Fry the black pudding pieces briskly for 1-2 minutes until crisp on the outside. Remove and set aside.

2. Skin the haddock and check carefully for any bones by running against the grain of the flesh with your fingertips. If you find any bones, pluck them out with your fingers or use a pair of tweezers. Cut the fish into 1cm square chunks and set aside.

3. Heat the butter in a wide shallow pan. Add the shallots and garlic and sweat for about 3 minutes until softened. Pour in the wine, bring to the boil and cook until reduced by half, stirring frequently. Stir in the risotto rice and cook for 1-2 minutes.

4. Meanwhile, heat the stock in a separate saucepan until simmering. Add a quarter of the stock to the rice. Bring to the boil, reduce heat and simmer the rice uncovered until the stock is absorbed, stirring frequently.

5. Add a further quarter of the stock plus the leeks and continue simmering until the liquid is absorbed, stirring occasionally. Add the fried black pudding, the diced smoked haddock and the remaining stock. Season with sea salt and freshly ground pepper, bearing in mind the saltiness of the smoked haddock. Continue simmering, stirring occasionally, until most of the stock is absorbed and the rice grains are plump and tender yet still retain a good 'bite'. This should take around 15-20 minutes.

6. Stir in the mascarpone or crème fraîche and grated Parmesan. Check the seasoning and serve immediately, sprinkled with chopped parsley.

Fish Kebabs with Avocado Salsa

2009-10-13T15:48:00.001+01:00

Ingredients
for the kebabs
600 g firm fish, such as monkfish and tuna
1 tsp ground coriander
1 tsp turmeric
½ tsp chilli powder
½ tsp ground cumin
1 tbsp tomato puree
2 tbsp vegetable oil
1 lime
1 tsp salt
for the salsa
2 medium avocados, chopped
1 small red onion, chopped
2 tbsp chopped fresh coriander
1 tsp lime juice
500 g rice
Flat bread

Method
Cut the fish into large cubes. Mix the ground coriander, salt, turmeric, chilli powder, ground cumin, tomato puree, vegetable oil and lime juice. Toss the fish to coat, cover and leave to marinade for at least 30 minutes.
Thread the fish onto four large or eight small skewers and cook under a preheated grill, basting occasionally, for about 10 minutes.
Make the salsa by combining all the ingredients. Serve with the kebabs and with warm flat bread or boiled rice.

Breadcrumbed halibut with white bean casserole

2009-10-11T20:40:00.003+01:00

Ingredients
For the breadcrumbed halibut
2 Tomatoes, sliced
2 tbsp Olive oil
2 cloves Garlic, thinly sliced
200g day-old white bread
small handful Thyme, leaves only
4x 180-200g halibut fillets
For the white bean casserole
1 tbsp duck fat
1 Onion, chopped
2 Carrots, chopped
2 cloves Garlic, sliced
2 thick slices dried ham, chopped preferably Bayonne ham, chopped
2 smoked Bacon, rashers, chopped
200g white beans, soaked in cold water overnight
few sprigs Thyme
1 Bay leaves
small handful Parsley
1 tbsp tomato purée
For the pimento and chorizo sauce
splash Olive oil
1 small Onion, chopped
1 leek, chopped
2 Carrots, chopped
100g Chorizo, chopped into cubes
100ml White wine
1 tbsp Harissa
500ml veal stock

Method

1. For the breadcrumbed halibut: preheat the oven to 120C/ gas ½.

2. Put the tomato slices on a baking sheet, drizzle over a tablespoon of the olive oil and scatter the garlic on top. Roast in the oven for at least 2 hours, or until the tomatoes are soft, nearly dried and turning in at the edges. While the tomatoes are roasting, start cooking the casserole.

3. For the casserole: heat the duck fat in a large pan over a medium flame. Tip the vegetables, ham and bacon into the pan and fry gently until softened, but not coloured.

4. Drain the beans and add them, all the herbs and the tomato purée to the pan. Stir and pour in 1 litre of water. Simmer the casserole for 2-3 hours over a gentle heat, adding a splash of water from time to time if the casserole starts to dry out. The casserole is done when the beans are soft all the way through and you can mash them easily with a fork.

5. For the sauce: gently heat the olive oil in a saucepan. Add the onion, leek and carrots to the pan and fry until softened, but not coloured. Add the chorizo and fry until the oil from the chorizo starts to run.

6. Pour the white wine into the pan and simmer until the volume of liquid has reduced by half. Add the veal stock and simmer again until reduced by half in volume.

7. Pour the sauce through a fine metal sieve into a clean pan and discard the contents of the sieve. Reheat the sauce if necessary and keep it warm while you finish the breadcrumbed halibut. Season to taste with salt and freshly ground black pepper.

8. To finish the halibut: preheat the oven to 185C/gas 5. Place the bread in a food processor and blend to make breadcrumbs. Add the tomatoes and thyme leaves to the food processor and pulse until well combined. Stir in the remaining olive oil.

9. Season the halibut with salt and freshly ground black pepper and press the breadcrumbs onto the surface of the fish. Place the halibut onto a roasting tray and roast for 8 minutes, or until the fish is cooked all the way through and the breadcrumb topping is crisp and golden-brown.

10. Serve the halibut with the pimento and chorizo sauce poured over, and the bean casserole on the side.

Moroccan fish tagine

2009-10-08T07:10:00.002+01:00

You will need
1 lemon, cut into thick slices
2 tablespoons olive oil
2 onions, sliced
1 garlic clove
1 teaspoon ground ginger
½ teaspoon ground cumin
½ teaspoon ground paprika
400g can chopped tomatoes
1 cinnamon stick
Juice of 1 lemon
Freshly ground black pepper
100g green olives, pitted
500g monkfish, cut into 2cm cubes
400g can chickpeas, drained and rinsed
200g couscous
200ml boiling water
½ x 15g pack coriander, finely chopped
1 tablespoon extra virgin olive oil
1 lime, zest and juice

Method
1.Blanch the lemon slices in boiling water and refresh.
2.Preheat the grill to high and brown the lemon slices. Heat the oil in a large frying pan and cook the onions until softened, add the garlic, ginger, cumin, paprika and cook for a further minute.
3.Pour in the tomatoes, add the cinnamon stick, lemon juice, seasoning and olives and bring to the boil.
4.Add the monkfish and chickpeas then cover and simmer for 15 minutes, removing the cinnamon stick before serving.
5.When making the couscous, place in a heatproof bowl and pour over the boiling water. Once the water has been absorbed, add the coriander and stir in the oil, lime zest and juice. Serve the couscous with the fish tagine.

Corned Beef crispbakes

2009-10-06T04:10:00.001+01:00

Ingredients
1⁄2 x 120g pack instant mash potato
340g can corned beef
200g can sweetcorn, drained
1tbsp Worcester sauce
50g fresh breadcrumbs
1 large egg
Method 1 Pour 275ml boiling water into a bowl, add the potato and stir. In another bowl, break up the corned beef with a fork. Add the potato, sweetcorn and Worcester sauce and mix. Shape mixture into 12 cakes and chill for 30 minutes.

2 Preheat oven to 190C/Gas 5. Spread the breadcrumbs on a baking tray; bake for 5 minutes.

3 Beat the egg with a tablespoon of oil. Dip each crispbake in the egg and then coat with crumbs. Bake for 14 minutes

GLIMMERS ADVERT

2009-10-06T02:32:00.006+01:00

Courgette omelette

2009-10-03T08:10:00.002+01:00

Ingredients
2tsp olive oil
½ courgette (about 100g), trimmed, cut in half lengthways and thinly sliced
6 eggs
25g butter
50g mature Cheddar
2tsp fresh parsley, chopped
Green salad, to serve

Method

1 Heat the oil in a nonstick frying pan and cook the courgettes until tender. Set aside and keep warm.

2 Beat the eggs until the yolks and whites are evenly mixed; season with pepper. Heat half the butter in a small nonstick frying pan, then pour in half the beaten egg mixture and cook over a high heat, stirring with a wooden spoon or chopsticks until the egg is three-quarters set. Leave to cook for another 30 seconds without stirring.

3 Scatter over half the cheese, courgettes and parsley. Flip over one-third and slide onto a plate. Fold over again and keep warm. Repeat, then serve both omelettes at once

Mediterranean lamb and roasted veg

2009-10-02T06:40:00.001+01:00

Ingredients
2tbsp olive oil
4 cloves garlic, unpeeled
1 red and 1 yellow pepper
2tbsp chopped fresh rosemary
8 lamb chops
12 cherry tomatoes
Method

1 Preheat the oven to 200C/Gas 6. Put the olive oil in a large roasting pan. Lightly bruise the garlic under the flat blade of a knife and toss into the roasting pan. Deseed the peppers and cut into chunks; add to the pan with the fresh rosemary. Place the lamb chops on top.

2 Roast for 20 minutes, then turn over the chops and stir the vegetables. Add the cherry tomatoes and cook for a further 20 minutes until the chops turn golden brown. All you need to serve it with is crusty bread

Spicy broccoli, beef and black bean stir fry

2009-09-29T11:47:00.001+01:00

Ingredients
400g tenderstem broccoli
1tbsp sunflower oil
450g steak, cut into thin strips
195g jar black bean and chilli stir-fry sauce

Method

1 Bring a pan of water to the boil. Trim the broccoli ends if necessary and blanch the spears for 1 to 2 minutes, depending on the thickness. Drain and refresh in cold water to prevent further cooking.

2 Heat the oil in a wok or large frying pan until hot. Stir-fry the steak strips over a high heat for 5 minutes. Lift from the wok using a slotted spoon and set aside.

3 Drain off any excess oil from the wok and stir-fry the drained broccoli for 2 minutes.

4 Return the beef to the wok and add the black bean sauce. Bubble until heated through then serve immediately with plain boiled rice