Vanilla Layer Cake

Every kitchen needs a recipe for a beautiful, vanilla layer cake!!

For the icing base:

40g all-purpose flour
200g caster sugar
250ml whole milk

For the cake:

150ml whole milk
1 tsp. fresh lemon juice
125g softened butter
75g vegetable shortening
225g caster sugar
3 eggs at room temperature
225g all-purpose flour
1 tsp. baking powder
1/2 tsp. baking soda
pinch of fine sea salt
2 1/2 tsp. vanilla extract

For the finished icing:

250g softened butter
pinch fine sea salt
2 1/2 tsp. vanilla extract

Start with the icing base. In a wide saucepan whisk together the flour and sugar, then slowly whisk in the milk. Put over a medium-low heat and whisk constantly until the mixture has thickened and lost its floury taste. This will take 1-2 minutes. Leave to cool for 1-2 hours, then chill until needed later.

To make the cakes, heat the oven to 350°F and grease the sides and bases of 2 8″ cake tins, then cover the bases with parchment paper.

Pour the milk into a jug and stir in the lemon juice. Set aside. Beat together the butter and shortening until pale and creamy, then gradually beat in the sugar a tablespoon full at a time. Beat in the eggs, one at a time.

Mix the flour with the baking powder, baking soda and salt. Gently fold into the bater in thirds. Fold in the vanilla and divide between the two prepared pans. Bake for 20-25 minutes or until the cakes are golden and coming away from the sides. Leave to cool for 15 minus before carefully turning them out onto a wire rack to cool completely.

Pull off the parchment paper and lay one layer on a cake plate.

To finish the icing, beat the butter until smooth. Whisk in the cold base a tablespoon at a time, scraping down the bowl from time to time. Add the salt and the vanilla. You should have a impressively light and creamy buttercream.

Spread a layer over the cake on the plate and top with the second layer. Spread the icing evenly over the top and the sides.

 

Chopped Salad

This is really just a templet for anything you want to chop and add! Think avocado, cheese, corn kernels…….etc..

1 zucchini, peeled and cut into a small dice
1/2 cucumber, peeled and cut into a small dice
4 green onions, sliced
4 small tomatoes, deseeded and cut into a small dice
1 clove garlic
1/4 cup pomegranate seeds
1 tsp. dried mint
1 tsp. dried dill
1 tsp. sea salt flakes
1 lemon, zest finely grated and juice
2 tbs. extra-virgin olive oil
handful fresh parsley leaves, roughly chopped

Tip everything into a large mixing bowl and toss together. Let stand for 10 minutes before serving.

Serves 4 – 6

Creamed Chicken

Note to self: next time sprinkle with some chopped fresh parsley for color and definition.

1 tbs. butter
1 tbs. garlic-infused olive oil
3/4 lb. chicken, cut into bite-sized pieces
1/3 cup chicken stock
1/3 cup heavy cream
steamed rice, to serve

Heat the butter and oil in a skillet. Season the chicken and tip into the skillet. Over a medium heat, brown the chicken on all sides. Add the chicken stock and cream, then bubble for about 5 minutes to thicken.

Spoon the rice into a bowl, pushing it up the sides, then tip in the chicken and cream sauce.

Serves 3-4 children or 2 adults

Totally Chocolate Chocolate Chip Cookies

Melted chocolate, cocoa powder and chocolate chips in one cookie???? Well, yes please!!!

4 oz. semisweet chocolate
1 cup all-purpose flour
1/4 cup unsweetened cocoa powder
1 tsp. baking soda
1/2 tsp. salt
1/2 cup butter, softened
1/2 cup (packed) light brown sugar
1/4 cup granulated sugar
1 tsp. vanilla extract or paste
1 egg, cold from the fridge
2 cups semisweet or dark chocolate morsels

Heat the oven to 325°F and line 2 baking sheets with parchment paper. Melt the 4 oz. of chocolate and set aside.

Combine the flour, cocoa, baking soda and salt in a large bowl.

Cream together the butter, sugars and vanilla in another bowl, then stir in the egg and melted chocolate. Tip this into the bowl with the dry ingredients, add the chocolate chips and stir well.

Use a 1/4 cup ice cream scooper to drop mounds onto the baking sheets, leaving space between. Bake for 18 minutes, or until just set on the inside. Leave to cool on the baking sheet for a few minutes, then transfer to a wire rack to cool completely.

Makes 12

Chinese Chicken Salad

Full of good-for-you fresh ingredients, this salad is a snap to make.

For the dressing:

1 green chili, deseeded and finely chopped
2 tsp. grated fresh ginger
8 tsp. lime juice or rice vinegar
6 tbs. soy sauce
1 tsp. sesame oil
1 tsp. sugar or honey

For the salad:

1/2 cup salted peanuts, coarsely chopped
1 small iceberg lettuce, shredded
1 1/2 cups bean sprouts
4 green onions, sliced
1 red bell pepper, deseeded and cut into matchsticks
4 cups cooked, shredded chicken
large handful tortilla chips, crumbled
fresh cilantro leaves (optional)

Mix all the dressing ingredients together and set aside. Tip the salad ingredients into a large bowl and toss well with the dressing.

Serves 6

Greek Lamb Stew

This hearty, yet luscious stew is just right for a cold winter supper. The stew will feed a crowd, but can easily be reduced.

4 tbs. olive oil, plus more if needed
5 lb. lamb, cut into 2″ cubes, well seasoned
5 medium onions, sliced finely
2 celery stalks
4 garlic cloves, minced
leaves from 4 thyme sprigs
1 tsp. dried oregano
3 bay leaves
2 carrots, halved lengthwise
3 can (14oz. each) chopped tomatoes
1 1/4 cups lamb or beef stock
1 cup white wine
1 lb. ditalini or other small tubular pasta
2/3 cup crumbled feta

Heat the oven to 325°F. Heat 3 tbs. of the oil in and oven-proof pan that comes with a lid. Working in batches, brown the lamb on all sides and remove to a bowl, adding more oil is needed. Stir in the onions and cook until soft and translucent.

Stir in the garlic, celery, thyme and oregano. Stir for a few minuets, then add the bay leaves, carrots, tomatoes, stock and white wine. Bring to a boil, then cover and cook for 2 1/2 hours.

Towards the end of the cooking time, check to see if you need more water and cook the pasta per the package directions. Drain the pasta and stir into the stew.

Sprinkle with feta cheese to serve.

 

Meatballs in Tomato Sauce

Here is a lovely, hearty, homey supper that everyone will enjoy. Serve over pasta or rice.

For the meatballs:

1 medium onion, minced
1 tbs. vegetable oil
4 slices stale, white bread, torn into pieces
1 cup milk
2 1/4 lbs. ground beef
2 beaten eggs
1/4 cup grated Parmesan cheese
1 heaping tbs. chopped fresh parsley
1 tbs. olive oil
all-purpose flour

For the sauce:

2 tbs. olive oil
1 tbs. butter
1 medium onion, minced
2 clove garlic, minced
1 medium carrot, peeled and minced
1 celery stalk, minced
2 tbs. red wine
3 x 14oz. tins whole tomatoes with their juice
3 bay leaves
1 cup milk

For the meatballs, cook the onion in the vegetable oil with a good pinch of salt for about 10 minutes. When softened, remove and set aside. Meanwhile, cover the bread with the milk in a dish and leave until soft. Drain by squeezing with your hands.

Put the beef, eggs, cheese and parsley in a large bowl and add the onions and bread. (Discard any remaining milk.) Season well, combine and form into walnut-sized meatballs. Chill until needed.

Now get on with the sauce by adding the oil and butter to a large, heavy saucepan. Tip in the onions, garlic, carrot and celery. Cook over a medium heat until softened, then stir in the wine and tomatoes with their juice and the bay leaves. Cook for about 20 minutes, breaking the tomatoes up with the back of a wooden spoon. Add the milk and cook a further 10 minutes. Check the seasoning.

Tip the flour onto a plate and roll the meatballs in it. Heat the olive oil in a large skillet and cook the meatballs in several batches to brown. Scoop them into the sauce and cook for 20 minutes. Remove the bay leaves before serving with pasta or rice.

 

Den Miso Salmon

Swift, simple and savory, this supper is a snap.

3 tbs. miso paste
2 tbs. mirin
2 tbs. sake
2 tbs. sugar
2 salmon fillets

Tip the miso, mirin, sake and sugar in a small saucepan. Bring to a boil, then bubble for 4-5 minutes until the sauce begins to thicken. Set aside to cool a bit. Pour into a small, shallow dish and add the salmon. Leave to marinate in the refrigerator for 3-4 hours.

Heat the grill to medium and cook the salmon for 5 minutes per side, or to your liking.

Bara Brith

This Welch tea bread is perfect with a cuppa.

2 strong black tea bags
50g currants
400g mixed dried fruit
100g dark brown sugar
2 tsp. mixed spice
1 large egg, at room temperature
250g self-raising flour
1/2 tsp. fine salt
1 tbs. runny honey

Make a strong tea by steeping the tea bags in 300ml boiling water for 5 minutes.

Tip the currants and dried fruit into a large bowl and pour over the hot tea. Stir in the mixed spice and brown sugar, allow to cool, then cover and leave to steep overnight or at least 6 hours at room temperature.

Heat the oven to 350°F. Add the egg, flour and salt to the bowl and stir well. Grease a standard loaf tin and scrape the batter into it, smoothing the top. Bake for 40-50 minutes, or until a tester comes out clean.

Remove from the oven and spread over the honey, then leave to cool in the tin. When cool, wrap in parchment, then foil and store in an air tight container.

Ragu Alla Bolognese

Every home cook should have this recipe in their repertoire. Use ground beef, pork, veal, lamb, chicken, turkey or a mixture.

3 tbs. butter
2 tbs. olive oil
1/4 lb. pancetta cubes
1 small onion, minced
1 small carrot, minced
1 stalk celery, minced
1 1/2 lbs. ground meat
1/3 cup red wine
2 tbs. tomato paste
1/2 cup hot beef or chicken stock
grating of nutmeg
salt and pepper
1/3 cup whole fat milk, warmed
grated Parmesan cheese, to serve

Heat the butter and oil in a large pot and add the pancetta. Cook over a medium-low heat for 2-3 minutes. Tip in the onions, carrots and celery and cook until softened, stirring frequently.

Add the ground meat and cook until it has lost its raw color. Pour in the wine and cook briskly for 2-3 minutes, then add the tomato paste, stock, nutmeg and a good bit of salt and pepper. Stir in the milk and leave on a low heat, uncovered for at least 2 hours. Check seasonings and serve over cooked pasta. Sprinkle with Parmesan cheese.

Serves 4

Saffron-Scented Chicken Pilaf

Tender, yogurt-marinaded chicken nestles into a beautifully scented bed of basmati rice and toasted, warm nuts.

6 boneless, skinless chicken thighs, cut into bite-sized pieces
3/4 cup whole milk yogurt
juice of 1/2 lemon
1/4 tsp. ground cinnamon
1/2 tsp. saffron threads
4 cups chicken stock
1 tbs. butter
2-3 tsp. vegetable oil
2 1/4 cups basmati rice
3-4 cardamom pods, bruised
juice and zest of 1 lemon
scant 1/4 cup cashew nuts, toasted
scant 1/4 cup slivered almonds, toasted
2 tbs. pine nuts, toasted
3-4 tbs. shelled pistachio nuts, toasted
small bunch fresh parsley, chopped

In a medium bowl, stir together the chicken, yogurt, juice of 1/2 lemon and cinnamon. Toss well and chill for at least an hour. Soak the saffron threads in the stock.

Over a medium heat, in a pot that has a lid, melt the butter along with 1 tbs. of the oil. Add the rice and stir to coat. Pour in the saffron laced stock, add the cardamon pods,  juice and zest of 1 lemon, then cover and bring to a boil. Lower the heat and simmer for 10-15 minutes, by which time the rice should be tender and the liquid absorbed.

Meanwhile, heat the remaining oil in a skillet and cook the chicken in batches. This will allow it to brown, rather than stew.

When the rice is cooked, take it off the heat and fork in the chicken and nuts. Spoon into a serving bowl and scatter over the parsley.

Serves 6

 

 

Christmas Sprouts

The combination of freshly grated nutmeg and beautiful chestnuts makes this a perfect, fragrant Christmas side dish.

3 lbs. Brussels sprouts
1 cup vacuum-packed chestnuts, broken into large pieces
7 tbs. butter
grating of fresh nutmeg
sea salt and freshly grated black pepper

Bring a pot of water to a boil and cook the sprouts for 7-10 minutes, or until tender. Drain the water from the pot, then tip in the chestnuts, butter, nutmeg, salt and pepper. Stir until the butter has melted. Check the seasoning and serve.

Serves 8 – 10

Sliced Steak with Lemon and Thyme

This recipe ever so clever – the steak is marinaded after it is cooked.

1 large or 2 small rump steak, approx. 1 1/4 lbs.
5 stalks thyme to give 1 tbs. leaves
2 garlic cloves, crushed or grated
1/3 cup extra-virgin olive oil
zest and juice of 1 lemon
1 tsp. sea salt flakes
good grinding of black pepper

Heat a griddle or grill, then brush the steak with a bit of the olive oil. Cook on both sides to your liking.

While the steak cooks, tip the thyme leaves, garlic, oil, lemon zest and juice, salt and pepper in a shallow dish. Once the steak is cooked, put it in the marinade and leave for 4-5 minutes, turning once.

Slice the steak to serve.

Chicken Traybake with Bitter Orange and Fennel

This lovely one-pan wonder comes together in a jot and tastes fabulous.

2 large fennel bulbs
7 tbs. extra-virgin olive oil
zest and juice of 2 Seville oranges
2 tsp. sea salt flakes
4 tsp. fennel seeds
4 tsp. Dijon mustard
12 chicken thighs, skin on and bone in

Remove the fronds from the fennel and cut the each  bulb into eight pieces. Tip into a resealable bag and add the oil, orange zest and juice, salt, fennel seeds, mustard and chicken. Smooch everything about and chill overnight or at least 3 hours.

Place everything from the bag into a roasting tin and leave at room temperature for 1 hour. Heat the oven to 400°F and cook for 30-40 minutes, or until the chicken is cooked through and the fennel is soft. Serve with the pan juices spooned on top.

Maple-Pecan Cookies

If you don’t have maple extract in your pantry, use maple syrup in this buttery shortbread.

1 cup plus 2 tbs. butter, softened
1/2 cup plus 1 tbs. light brown sugar
1 tsp. maple extract or scant 1 tbs. maple syrup
2 1/4 cups self-rising flour
1/2 cup pecan halves

Heat the oven to 325°F. Cream together the butter and sugar, then add the maple extract or syrup. Gradually add the flour to make a soft dough. Roll into approx. 25 balls and place on parchment-lined baking sheets. Oil the bottom of a glass and press down slightly. Top with a pecan half and bake for 15-10 minutes. The edges should be just golden. Cool on the baking sheet for a few minutes, then transfer to a wire rack to cool completely.

Split Pea Soup with Frankfurters

Non an elegant soup, but cosy and warming.

1 onion, peeled and roughly chopped
1 carrot, peeled and roughly chopped
1 celery stalk, roughly chopped
1 garlic clove, peeled
2-3 tbs. vegetable oil
1/2 tsp. ground mace
2 1/4 cups split peas
5-6 cups chicken or vegetable stock
2 bay leaves
1 potatoes, peeled and cut into large cubes
8 frankfurters

Put the onions, carrots, celery and garlic in a food processor and finely chop. Heat the oil in a large, heavy pan and tip in the mixture. Cook until softened, but not browned, about 6-8 minutes. Stir in the mace and the peas, then add 5 cups of the stock. Tip in the bay leaves, cover and simmer for 1 hour, adding the potatoes for the last 20 minutes. Add more stock if the soup seems too thick. Check the seasoning.

For the frankfurters, you can simply cut them into pieces and add them to the soup. Alternatively, you could cook them whole on the grill or in a griddle plan, then cut into pieces and stir into the soup.

Serves 6-8

 

Quinoa, Cranberry and Pecan Pilaf

Here is a quick and healthy side dish that complements so many entrees.

1 tsp. garlic-infused olive oil
1 cup quinoa
1 tsp. ground ginger
1 tsp. ground coriander
2 cups cold water
1 tsp. sea salt flakes
1/2 cup dried cranberries
1/2 cup pecan pieces
2 tbs. chopped fresh herbs

Heat the oil in a heavy saucepan that has a lid. Tip in the quinoa and stir for 30 seconds, then add the ginger, coriander, water and salt. Bring to a boil, then reduce the heat to a low simmer, clamp on the lid and cook for 10-15 minutes.

By this time most of the water should have evaporated. Turn off the heat and leave, covered, for 5 more minutes to steam. Fork in the cranberries, pecans and herbs.

Serves 4 as a side and 2 as a main

Curry in a Hurry

Fast and fresh, this curry has it all and takes no time to toss together.

2 tbs. vegetable oil
3 tbs. chopped scallions
3-4 tbs. Thai green curry paste
2 lbs. chicken thighs, cut into pieces
1 x 14 oz. can coconut milk
1 tbs. chicken stock concentrate
1 tbs. fish sauce
1 cup fresh or frozen peas
1 cup fresh or frozen green beans
2 handfuls fresh spinach
3 tbs. chopped fresh cilantro, to serve (optional)
cooked rice, to serve

Heat the oil in a large saucepan and drop in the scallions. Cook for a minute or two, then stir in the curry paste. Add the chicken pieces and keep stirring until the outside has cooked. Tip in the coconut milk, stock, fish sauce, peas and beans. Season and simmer for 5 minutes, or until the chicken is cooked through and the veggies are tender. Stir in the spinach until it wilt.

Place the rice in a serving bowl and pour over the chicken, veggies and sauce. Serve sprinkled with cilantro, if using.

Serves 6

Soda Bread Rolls with Fennel Seeds and Cranberries

If you fancy a sweeter version, simply add 3 tbs. of honey to the wet ingredients.

3 tbs. butter
1 cup all-purpose flour
2/3 cup whole wheat flour
1 1/2 tsp. baking powder
3/4 tsp. baking soda
1 tsp. fine sea salt
3/4 tsp. ground allspice
2/3 cup plain, runny yogurt or buttermilk
1 extra large egg
2/3 cup dried cranberries
2 tsp. fennel seeds

Melt the butter and leave to cool a little. Heat the oven to 425°F and line a baking sheet with parchment paper.

In a large bowl, mix together the flours, baking powder, baking soda, salt and allspice. In a jug, stir together the yogurt or buttermilk and the egg. Tip the wet ingredients into the dry and combine. Fold in the cranberries and fennel seeds.

On a lightly floured work surface, tip out the dough. Divide in half, then fourths, then eighths. Roll our eight balls and place on the baking sheet. Use a scissors to snip an x in the top of each.

Bake for 15 minutes, or until the rolls are brown and sound hollow when tapped underneath. Allow to cool for 10 minuets before serving.

High-Speed Hamburgers

Caramelized onions and a dash of buttermilk or yogurt make these fast patties tender and tasty.

8 oz. lean ground beef
1 tbs. caramelized onions from a jar
1 1/2 tsp. buttermilk or plain yogurt
1 1/2 tsp. soy sauce
1 1/2 tsp Worcestershire sauce
good grinding of pepper
vegetable oil, from brushing
blue cheese, to serve
2 burger buns, to serve

Mix together the ground beef, onions, buttermilk or yogurt, soy sauce, Worcestershire sauce and pepper. Form into 2 patties.

Heat a griddle pan or a barbecue. Brush the patties with vegetable oil and cook on both sides to your liking. Toast the buns, add a burger to each and top with blue cheese.

Nursery Fish Pie

Classic, homey and heartwarming.

3 lbs. potatoes
12 tbs. butter
1 1/2 lbs. cod or haddock
2 lbs. smoked cod or haddock
2 cups whole milk
3 bay leaves
1 tbs. white peppercorns
1 cup frozen peas, defrosted
1/2 cup all-purpose flour
1 1/2 cups grated cheddar cheese
3 hard-boiled eggs, peeled and cut into quarters

Peel the potatoes and chop into pieces. Set them in a pan of cold, salted water and bring to a boil. Cook until tender, season and mash with 6 tbs. of butter. Set aside.

Put the fish in a large skillet and add the milk, bay leaves and peppercorns. Bring to a boil, then reduce and simmer until the fish is cooked through. Remove the fish to a plate, reserving the liquid. Strain out the bay leaves and peppercorns.

Melt the remaining 6 tbs, of butter over a low heat in a large saucepan. Stir in the flour and cook for 1-2 minutes, then gradually whisk in the reserved milky liquid. Continue stirring until the mixture thickens. Stir in the peas and most of the cheese. Flake the fish into large pieces and gently fold in along with the eggs. Spoon into a 12 cup baking dish and top with the mashed potatoes, then sprinkle with the remaining cheese.

Heat the oven to 375°F. Cook the fish pie for 20-30 minuets. Allow to sit for 10 minutes before serving.

Serves 8

Chicken Pot Pie

You can add cooked, diced potato, carrots or mushrooms to this classic and homey supper.

4 tbs. butter
1 1/3 cup all-purpose flour
1 1/2 tbs. chicken stock concentrate
2 1/2 cups milk
1 cup frozen peas
2 cups cold, cooked chicken, diced
1 cup cold cooked ham, diced
1 short crust pastry
1 egg, beaten

Melt the butter in a heavy saucepan over a low heat. Whisk in the flour and cook for 2 minutes.

Slowly whisk in the chicken stock concentrate and milk to make a smooth paste. Turn the heat up to medium and simmer until thickened, stirring constantly. Stir in the peas for a few minutes to cook them, then stir in the chicken and ham. Remove from the heat and season to taste.

Heat the oven to 400°F. Transfer to filling mixture into an large oval pie dish. Roll out the pastry and place over the filling. Trim and crimp the edges, then make a few slits to release the steam. Brush with the beaten egg and place the pie dish on a baking sheet. Bake for 20 minutes, or until the pastry is golden. Allow to rest for 5 minutes before serving.

Serves 4

Lamb with Rosemary and Port

Effortless yet elegant.

4 lamb chops
2 tbs. olive oil
2 tsp. Worcestershire sauce
1 tbs. butter
1 sprig rosemary
1 fat garlic clove, crushed
1/4 cup port

Stir together the olive oil and Worcestershire sauce with salt and pepper. Rub all over the lamb and leave them to sit at room temperature for 30 minutes.

Heat a non-stick skillet and cook the lamb for 3-4 minutes per side, depending on thickness and how you like your lamb served. Remove and wrap in foil.

Tip the butter into the skillet and when melted, add the rosemary, garlic and port. Bubble to reduce a bit. Unwrap the lamb and add any accumulated juices to the sauce. Serve with the sauce drizzled over the lamb chops.

Cozy Stir-Fry

This really is a “use up what’s in the fridge” kind of recipe and there is bacon involved!

2 tbs. cumin seeds
2 tbs. vegetable oil
8 rashers bacon, cut into lardons
1 red or yellow pepper, thinly sliced
2/3 cup sliced mushrooms
2 garlic cloves
1/2 tsp. red chili flakes
1 cup mixed cooked vegetables
1 cup beansprouts
1 bunch green onions, sliced, green tops set aside to serve
1 1/2 cups cooked rice (a microwave package works well)
1 tbs. Worcestershire sauce
2 tbs. hoisin sauce
1 tbs. soy sauce

Tip the cumin seeds in a large wok or non-stick skillet. Toast until fragrant, then remove and set aside. Add the oil and bacon to the pan and cook until the bacon is beginning to brown. Add the peppers, mushrooms, garlic and chili flakes. Continue cooking until the veggies are tender and the bacon is crisp.

Tip in the remaining ingredients along with the toasted cumin seeds and stir-fry until everything is heated through. Check the seasoning. Spoon into bowls and top with the remaining green onions.

 

 

 

 

Rib-Sticking Stir-Fry

What makes this sassy stir-fry “rib-sticking” is the addition of cannellini beans. I know that sounds odd, but it really works.

2 tbs. vegetable oil
2 chicken breasts or 4 chicken thighs, cut into strips
4 cups frozen stir-fry vegetables, thawed
1/4 cup soy sauce
1/4 cup Mirin or Chinese cooking wine
1 x 14oz. can cannellini beans, drained and rinsed
1 tbs. chopped fresh cilantro, to serve

Heat the oil in a wok or heavy skillet. Add the chicken and toss until cooked through. Add the vegetables and toss until they have softened, then add the soy sauce and Mirin. Stir in the beans and bubble everything until the sauce thickens and the beans are hot.

Serve sprinkled with cilantro.

Serves 2

Meatballs with Orzo

Another one-pot wonder and a pure joy to eat.

For the meatballs:

1 lb. ground beef
1 egg, lightly beaten
3 tbs. chopped fresh parsley
2 tbs. dried breadcrumbs
4 tbs. grated Parmesan cheese
1 1/2 tsp. sea salt flakes
2 cloves garlic, crushed

For the sauce:

2 tbs. olive oil
1 onion, finely chopped
2 tbs. chopped fresh parsley
2 tsp. dried oregano
4 tbs. red vermouth
2 x 14oz. tins chopped tomatoes
1 1/2 tsp. sea salt flakes
2 cups orzo
grated Parmesan cheese, to serve

 

Tip all the ingredients for the meatballs into a large bowl. Using your hands, gently mix everything together. (Don’t overmix, as this makes the meatballs dense and heavy.) Roll into balls and place on a baking sheet lined with plastic wrap. Chill until needed.

In a large casserole or a pan that will fit all the meatballs and orzo, heat the olive oil. Tip in the onions and cook gently until softened, about 10 minutes, Stir in the parsley and oregano and cook for a few minutes before adding the vermouth. Let that bubble a bit before stirring in the tomatoes and salt. Half fill the empty tomato tins, swirling the water around and add to the pan. Bring to a boil, then reduce the heat, cover and simmer for 10 minutes.

Tip the meatballs into the sauce, then bring back to a boil. Turn the heat down again, cover and cook for 20 minutes. Remove the lid, bring the pan back to a boil and stir in the pasta. Cook on a robust simmer for 10-15 minutes or until the pasta is tender. Stir now and them. Serve in shallow bowls sprinkled with more chopped parsley and grated Parmesan cheese.

Serves 4 – 6

Chicken with Asian Pouring Sauce

In this recipe it’s all about the sauce!

6 chicken thighs
2 tbs. garlic-infused olive oil
1 tsp. fine sea salt

For the sauce:
2 tbs. almond butter
1/2 tsp. grated fresh ginger
2 tbs. soy sauce
2 tbs. brown sugar
1/2 tsp. chili flakes (or to taste)
2 tbs. water

Heat the oven to 425°F. Arrange the chicken in a shallow roasting tray lined with foil, sprinkle with the oil and salt. Bake for 20-25 minutes, or until cooked through. Alternatively, cook for 7-8 minutes per side on an outdoor grill. (If using boneless chicken thighs, lessen the cooking time.)

Whisk the sauce ingredients together in a small bowl. When the chicken is done, arrange it on a serving plate and drizzle some of the sauce over. Serve the remaining sauce on the side.

Everyday Brownies

This is the recipe you need when a child or colleague informs you that you are expected to bake something double quick.

10 tbs. butter
1 3/4 cup packed light brown sugar
3/4 cup unsweetened cocoa powder
1 cup all-purpose flour
1 tsp. baking soda
pinch of salt
4 eggs
1 tsp. vanilla extract
1 cup chocolate chips

Heat the oven to 375°F and grease an 13 x 9″ baking pan.

Melt the butter in a medium saucepan over a gentle heat, then stir in the sugar. Whisk together the cocoa powder, flour, baking soda and salt, then stir in. Add the eggs and vanilla extract, then fold in the chocolate chips.

Spread into the pan and bake for 25-30 minutes. Transfer to a wire rack to cool completely before cutting into squares.

Mughlai Curry

Admittedly, the list of ingredients is long. However, most everything is store cupboard staples and this really is a wonderful curry.

1″ fresh ginger, peeled
4 cloves garlic, peeled
2 tsp. ground cumin
1 tsp. ground coriander
1/2 tsp. chili flakes
4 tbs. ground almonds
1/2 cup water
4 tbs. vegetable oil
3 lbs. skinned, boned chicken thighs, cut into pieces
5 cardamom pods, bruised
1 cinnamon stick, broken in half
2 bay leaves
4 whole cloves
2 shallots, finely chopped
1 cup plain Greek yogurt
1 cup chicken stock
1/2 cup heavy cream
1/2 cup golden raisins
1 tsp. garam masala
1 tbs. sugar
1 tsp, salt
3/4 cup toasted, slivered almonds

Put the ginger, garlic, cumin, coriander and chili flakes in a food processor and blend to a paste. Add the ground almonds and water and blend. Set aside.

Heat the oil in a large pan and cook the chicken in batches to seal and slightly brown. Remove the chicken and set aside.. Tip in the paste from the food processor and cook over a gentle heat for 2-3 minutes, then add the cardamom, cinnamon, bay leaves, cloves and shallots. Cook for a few minutes until the shallots are soft, then return the chicken to the pan and add the yogurt, stock, cream, raisins, garam masala, sugar and salt. Bubble gently for 20 minutes or until the sauce has thickened and the chicken is cooked through.

Transfer to a serving bowl land scatter with the almonds.

Serves 8 – 10.

Spinach, Bacon and Raw Mushroom Salad

Although not called for in the original recipe, the addition of crumbled blue cheese is delicious.

18 rashers bacon
15 oz. baby spinach
1/2 lb. button mushrooms, thinly sliced
4 tbs. olive oil
juice of 1/2 lemon
1 heaped tsp. Dijon mustard

Cook the bacon in a large skillet until crisp and set aside. Leave the drippings to cool a bit, then stir in the lemon juice and the mustard.

Tip the spinach into a large bowl and crumble in the bacon. Drizzle over the dressing from the skillet and toss well. Check the seasonings and serve.

Serves 4

 

Sesame Peanut Noodles with Shrimp

Here is a delicious and simple cold salad that is bursting with flavor. Feel free to substitute chicken for the shrimp or omit a protein all together to make it a veggie option.

For the dressing:

1 tbs. sesame oil
1 tbs. garlic oil
1 tbs. soy sauce
2 tbs. sweet chili sauce
1/3 cup smooth peanut butter
2 tbs. lime juice

For the salad:

1 lb. cooked shrimp
1 1/2 cups sugar snap peas
2 cups beansprouts
1 red pepper, deseeded and julienned
2 scallions, shedded
1 1/4 lb. cooked egg noodles
1/4 cup sesame seeds
1/4 cup chopped fresh cilantro

Serves 4

Whisk together the dressing ingredients and set aside.

Tip the shrimp, snap peas, beansprouts, red pepper, scallions and noodles into a large bowl. Pour over the dressing and toss well. Sprinkle with the sesame seeds and cilantro to serve.

Serves 8

Rosemary and Garlic Potatoes

Everyone loves roast potatoes and these are guaranteed to please!

3 lbs. russet potatoes
1/2 cup garlic-infused olive oil
few sprigs fresh rosemary
sea salt

Heat the oven to 400°F. Cut the potato (skin left on) into 3/4″ cubes and tip into a roasting tin. Add the oil and rosemary, then use your hands to toss everything together. Roast of 45 minutes, or until the the center of the cubes are tender and the skins are crispy. Sprinkle with sea salt to serve.

Texas Brisket

The oven does all the work for you in this classic

2 large onoins
5lb. beef brisket
1/4 cup apple cider vinegar
1/4 cup soy sauce
1/4 cup liquid smoke
1/4 cup Worcestershire sauce
1//4 cup steak sauce
1/4 cup strong black coffee

Heat the oven to 300°F. Slice the onions and pile in the bottom of a roasting tin. Place the brisket on top and season well. Combine the remaining ingredients and pour over the beef.

Cover tightly with foil and roast for 3 1/2 hours. Remove the beef and slice into thick pieces. Put them back in the tin and put the tin over a medium heat on the stove. Bubble to thicken the sauce a bit and reheat the beef.

Serves 8-10

Corsican Omelet

This is a fabulous solo supper. It takes mere moments and is perfect with a side salad.

1 tbs. butter
4 mint sprigs or other chopped herbs
3 eggs, beaten
2 tbs. goat’s cheese
salt and pepper

Heat the butter in a 10″ non-stick skillet. When melted, sprinkle in the herbs and cook for a minute or so, spreading them evenly around the pan. Pour in the eggs and cook over a medium-low heat until nearly set. Dab in the goat’s cheese and season with salt and pepper.

When the omelet is set, fold it into thirds and transfer to a plate.

Serves 1

Creamy Lemon Chicken

Supper is sorted in moments with the delicious and easy recipe.

1 lemon
1/2 tsp. sea salt
1 lb. chicken tenders or fillets
3 1/2 tbs. all-purpose flour
2 tbs. olive oil
1 1/2 tbs. butter
2 garlic cloves, crushed
60ml vermouth, white wine or chicken stock
100ml hot chicken stock
60ml heavy cream
4 tbs. chopped fresh parsley
1 lb. steamed broccoli

Put half the lemon juice and salt in a dish and add the chicken. Leave for 15 minutes.

Tip the flour onto a plate and dredge the chicken in it. Heat the oil and half the butter in a non-stick skillet over a medium heat. Cook the chicken for 3 minutes per side, or until cooked through. Remove to a serving plate and cover with foil to keep warm.

Add the remaining butter to the skillet. When melted, stir in the garlic, the  vermouth or wine, and the chicken stock. Bubble until reduced. Stir in the cream and most of the parsley.

Arrange the broccoli around the chicken on the plate and top the chicken with the sauce. Sprinkle with the remaining parsley to serve.

Serves 4

Farro Salad with Roasted Carrots and Feta

This is a lovely side dish that complements so many things. Serve warm, cold or at room temperature.

5 carrots, peeled and cut into pieces
2 small red onions, peeled and cut into slim wedges
1 tbs. olive oil
1 cup farro
3 cups baby spinach
6 marinated artichoke hearts
crumbled feta cheese

For the dressing:
3 tbs. red wine vinegar
2 tbs. extra-virgin olive oil
1 tbs. honey
2 garlic cloves, crushed
1 tsp. ground cumin
1 tsp. sweet smoked paprika
small handful parsley, chopped

Serves 4

Heat the oven to 425°F. Tip the carrots and onions in a small roasting tin and toss in the oil. Season and roast for 25-30 minutes, or until caramelized and tender.

Prepare the farro according to the package directions.

In a large bowl, mix together all the dressing ingredients. Tip in the cooked farro, spinach and artichokes. Toss well and season. Place the roasted vegetable on the top and sprinkle with the feta and parsley.

Pasta with Gorgonzola, Arugula and Pine Nuts

Pasta is always a treat, and this one is especially wonderful.

1 lb. penne
2 tsp. garlic-infused olive oil
1 tsp. chopped fresh rosemary leaves
2 tbs. cream fraiche
8 oz. gorgonzola cheese, broken into pieces
1 cup arugula
1/3 cup toasted pine nuts

Bring a large pot of water to a boil, salt it well and cook the pasta according to the package directions. Remove 1 cup of the cooking water and set it aside. Drain the pasta in a colander.

Return the pot to the stove and add the oil, then sizzle the rosemary for about 30 seconds. Add half the reserved pasta water, the creme fraiche and gorgonzola. Melt gently into a sauce. Return the pasta to the pot with half the pine nuts and most of the arugula. Toss together, adding more pasta water if needed to make a smooth sauce.

Transfer to a serving bowl and scatter with the remaining arugula and pine nuts.

Serves 4 as a main course to 6 as a side dish

 

Finger-Lickin’ Ribs

The ultimate summer meaty treat.

16 pork baby back ribs
1 small onion, roughly chopped
1 star anise
1 small cinnamon stick, broken into shards
1 green chili, deseeded and roughly chopped
1″ piece ginger, peeled and chopped
juice and zest of 1/2 lime
2 tbs. soy sauce
1 tbs. vegetable oil
1 tbs. molasses or treacle
1/4 cup pineapple juice
bottled BBQ sauce, to serve (optional)

Remove the membrane from the back of the ribs and cut into 4-rib pieces. Put them in the re-sealable bag and add the remaining ingredients except the BBQ sauce. Squelch everything together and chill for a least 3 hours, or overnight.

Heat the oven to 400°F. Tip the ribs and the marinade into a roasting tin and cook for 45 minutes. Heat the grill and cook the ribs for 5 minutes per side. Cut the ribs apart and serve with extra sauce alongside.

Serves 4

Vietnamese Chicken and Mint Salad

A fresh and zingy take on a classic.

1 red chili, deseeded and finely chopped
1 fat clove garlic, peeled and minced
1 tbs. sugar
1 tbs. rice vinegar
1 1/2 tbs. lime juice
1 1/2 tbs. fish sauce
1 1/2 tbs. vegetable oil
half a medium onion, finely chopped
2 cups shredded white cabbage
1 medium carrot, peeled and shredded
1 cup cooked and shredded chicken
3 tbs. freshly chopped mint

In a large bowl, stir together the chili through the oil, then leave to sit for 1/2 hour. Tip in the remaining ingredients and toss well. Check seasoning and add black pepper and sea salt, if needed.

Serves 4

Asparagus, Radish and New Potato Salad

This delicious salad will become a favorite.

1 lb. new potatoes
1 lb. asparagus
1 tbs. olive oil
1 1/3 cups quartered radishes, stalks and tails removed
2 green onions, sliced
1/4 red chili, deseeded and finely chopped
2 cups pea shoots, watercress or mixed greens, to serve

For the dressing:
1/2 cup plain Greek yogurt
2 tsp. dijon mustard
1 tbs. lemon juice
1/2 tsp. dried tarragon
1/4 tsp. dried mint
2 tbs. chopped fresh chives

Steam the potatoes until tender and set aside. Heat the oven to 400°F. Cut the asparagus into 1 1/2″  pieces and discard the woody ends. Toss in a small roasting tin with the olive oil and season. Roast for 15 minutes, or until tender.

Combine the dressing ingredients with salt and pepper in a large bowl. Tip in the warm asparagus, warm potatoes (halve or quarter if large), radishes, green onions and red chili and toss gently.

Arrange the greens on a platter and spoon the salad over the top.

Serves 6

 

 

Lamb Chops

This marinade is a lovely complement to the succulent lamb.

2 lamb chops
1 sprig rosemary
1 garlic clove, bruised
1 tbs. olive oil
1 tbs. red currant jelly
1 tsp. sea salt
1/2 tsp. black pepper

Tip the rosemary, garlic, oil, jelly, salt and pepper is a resealable bag and add the lamb chops. Squelch everything about and chill overnight.

Heat the grill to medium. Cook the lamb for 12-15 minutes, turning once (or to your liking). Transfer to a plate, cover with foil and allow to rest for 5 minutes.

Serves 2

Prawn Cocktail

This is a classic for a very good reason. This version is served hot, but using cold, cooked prawns is equally delicious.

1 lb. raw prawns
1 tbs. olive oil
3/4 cup mayonnaise
3 tbs. tomato ketchup
1 tbs. lemon juice
few drops Tabasco sauce
handful finely shredded lettuce
1 tbs. pink peppercorns, crushed or 2 tsp. paprika, to serve

In a large bowl, stir together the mayonnaise, ketchup, lemon juice and Tabasco sauce, then set aside.

Heat the oil in a skillet. Season the prawns and cook until just pink. Tip into the sauce and toss well.

Arrange the lettuce on six small plates or one large platter. Top with the shrimp, then scatter over the peppercorns or paprika.

Serves 4

Spicy Sausages Patties with Lettuce Wraps

These sassy little sausage discs can be made ahead and quickly cooked when it’s time for supper.

1 lb. good quality pork sausage
1 tsp. grated, peeled ginger
1 green chili, deseeded and finely chopped
1 red chili, deseeded and finely chopped
2 tsp. English mustard
1 garlic clove, peeled and crushed
zest of 1 lemon
2 thin or 1 fat scallion
2 tsp. chopped fresh cilantro
1 tbs. vegetable oil
lettuce leaves, to serve
pita breads, to serve

Squeeze the sausage meat out of the casing into a large bowl. Add the ginger, chilies, mustard, garlic, lemon zest, scallion and cilantro. Mix gently, yet thoroughly and form into approx. 16 patties.

Heat the oil in a large non-stick skillet and cook the patties for 3-4 minutes a side, or until browned and cooked through. Serve them wrapped in lettuce and/or in pita breads.

Sticky Garlic Potatoes

THE perfect side to any dish!

1 1/2 lbs. little new potatoes
8 cloves garlic
1/2 cup olive oil

Bring a pot of water to boil, add salt and boil the potatoes until tender. Drain and return to the pot. Peel the garlic and add to the pot. Use the end of a rolling pin to crack and split the potatoes and the garlic. Set aside until ready to roast.

Heat the oven to 425°F. Tip the oil into a shallow pan and heat for 2-3 minutes. Carefully add the potatoes and garlic and roast for 15 minutes, turning once.

Flourless Peanut Butter Chocolate Chip Cookies

Any biscuit tin would welcome these buttery, chocolaty, crumbly cookies.

3/4 cup plus 1 tbs. creamy peanut butter
1/2 cup packed light brown sugar
1/2 tsp. baking soda
pinch fine sea salt
1 extra large egg, beaten
1 tsp. vanilla extract or paste
1/4 cup mini chocolate chips

Heat the oven to 350°F and line 2 baking sheets with parchment paper.

Stir together the peanut butter, sugar, baking soda and salt. Stir in the egg and vanilla, then add the chocolate chips.

Use a small ice cream scoop to drop 16 cookies onto the baking sheets. Flatten slightly and bake for 10-12 minutes, or until the edges begin to brown. Leave on the baking sheets for 10 minutes, then transfer to a wire rack to cool completely.

 

Pasta with Pancetta, Parsley and Peppers

Here is a vibrant and delicious way to use up partially used packages of pasta.

2 tsp. garlic-infused olive oil
1 shallot, diced
1 cup mushrooms, sliced if large
1/3 cup pancetta cubes
1/2 tsp. dried chili flakes
zest and juice of 1/2 lemon
1 x 12 oz. jar roasted red peppers, cut into pieces
1 cup parsley leaves
8 oz. pasta
4 tbs. grated Parmesan cheese

Heat a pot of water for the pasta. Generously add salt.

Heat the oil in a large saucepan and gently cook the shallots and mushrooms until tender. Stir in the pancetta, chili flakes pepper, lemon zest and juice. Cook until the pancetta is golden, then stir in the red peppers and most of the parsley.

Cook the pasta according to the package directions. Keep back a little pasta water, then drain and add to the saucepan. Toss in the cheese and add enough pasta water to moisten. Transfer to a serving bowl and scatter over the remaining parsley.

Serves 2

Chicken and Wild Rice

This has a deliciously distinctive Thanksgiving vibe.

2 tbs. olive oil
1 onion, chopped
1 garlic clove, minced or grated
1 tsp. ground turmeric
2 tsp. coriander seeds
2 tsp. cumin seeds
8 skinless, boneless chicken thighs
1 1/2 cups wild rice
1/2 cup dried cranberries
1 quart chicken stock

Heat the oven to 350°F.

Using a wide, shallow Dutch oven that has a lid, heat the oil and gently soften the onions, about 10 minutes. Stir in the garlic, turmeric, coriander seeds and cumin seeds.

Turn the heat up and add the chicken thighs. Seal on both sides (they will not brown). Season them, then stir in the rice and cranberries. Pour in the chicken stock, cover and transfer to the oven for 1 hour.

Remove the lid and cook 10-15 minutes more to reduce any stock. Check the seasonings and serve.

Serves 6

 

Cod Wrapped in Prosciutto

These little ham-wrapped bundles are delicious served with a dollop of basil pesto on the side.

6 cod fillets, lightly seasoned
4 tbs. butter, melted
9 slices prosciutto, 3 cut in half lengthwise

Heat the oven to 400°F. Line a baking tray with parchment paper.

Lay 1 and 1/2 slices of prosciutto on a cutting board side-by-side. Brush a cod fillet with butter and wrap with the prosciutto. Place on the baking tray and brush the top with butter. Repeat with remaining cod and prosciutto.

Bake for 15 minutes, or until the cod is cooked and the prosciutto is crisp.

Serves 6

 

Merguez Meatballs

Merguez sausages are typically made of lamb, but you can sub in a good quality pork sausages for this perfectly spiced and delicious entree.

1 lb. merguez sausages
2 tbs. olive oil
1 x 14oz. can chopped tomatoes
3/4 cup drained and roughly chopped roasted red tomatoes
1 tsp. ground cumin
1 tsp. ground cinnamon
1 tsp. ground allspice
2 tsp. sea salt flakes
1 tbs. honey

Squeeze the sausage meat out of the casings into a bowl. Roll into walnut-sized meatballs.

Heat the oil in a large skillet over a medium heat. Brown the meatballs on all sides. Tip in the remaining ingredients and bubble gently for 10 minute, or until the sauce has thickened and the meatballs are cooked through.