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.

Dense Chocolate Loaf Cake

This cake has just the right amount of “squidginess” and is absolutely delicious.

1 cup softened butter
1 2/3 cup dark brown sugar (packed)
2 eggs
1 tsp. vanilla extract or paste
4 oz. bittersweet chocolate, melted and slightly cooled
1 1/3 cups all-purpose flour
1 tsp. baking soda
1 cup plus 2 tbs. boiling water

Heat the oven to 375°F and line a 9 x 5″ loaf tin with parchment paper.

Cream together the butter and sugar, then stir in the eggs and vanilla, beating well. Fold in the chocolate. Combine the flour and baking soda and fold into the batter alternating with the boiling water. You will have a smooth, fairly liquid batter.

Spoon into the prepared tin, place on a baking sheet (in case anything bubbles over) and bake for 30 minutes. Turn the oven down to 325°F and bake for another 15 minutes, or until a skewer come out just a little sticky.

Place on a rack to cool before slicing.

Anglo-Asian Lamb Salad

This salad is truly a treat and comes together in moments.

2 tsp. garlic-infused olive oil
2 lamb chops, seasoned
1 tbs. fish sauce
2 tbs. rice vinegar
1 tbs. currant  jelly (red or black)
1 tbs. soy sauce
1 red chili, deseeded and finely chopped
2 scallions, finely sliced
4 cups salad leaves
1 tbs. finely chopped mint (optional)

Heat the oil in a large skillet and cook the lamb for 5 minutes per side, or to your liking. (Or, grill until cooked through.)Remove to a plate and tent with foil.

In a large bowl, whisk together the fish sauce, vinegar, jelly and soy sauce. Tip in the red chili, scallions and salad leaves. Toss well and divide between 2 plates. Top each with a lamb chop and sprinkle with mint, if using.

Serves 2

Pasta Alla Genovese

Simple and so satisfying.

1 lb. large potatoes, peeled and cut into 3/4″ cubes
1 lb. linguine
1 cup trimmed and halved green beans
1/2 cup basil pesto

Heat a large pot of water to a boil and salt well. Tip in the potatoes and cook for 15-20 minute, or until nearly tender. Tip in the pasta and continue to cook until the pasta is al dente, 7-8 minutes.

Reserve a cup of the pasta water, then drain. Return to the pot, stir in the pesto and enough pasta water to make a smooth sauce.

Serves 6-8

 

Chicken Stew with Couscous

Harissa, a mild chili sauce, brings a lovely warmth to this cosy stew.

1 tbs. vegetable oil
2 medium red onions, halved and thinly sliced
2 garlic cloves, crushed
1/2 tsp. ground cinnamon
1/2 tsp. ground cumin
1/8 tsp. cayenne pepper
sea salt flakes
6 boneless, skinless chicken thighs, halved
1/2 cup chicken stock, plus more if needed
6 carrots, peeled and cut into batons
2 celery stalk, cut into batons
1 can chickpeas
1 heaping tsp. harissa
cooked couscous, to serve
toasted pine nuts, to serve

Heat the oil in a large saucepan and add the onion. Cook gently until tender, about 10-12 minutes. Stir in the garlic, cinnamon, cumin and cayenne pepper for a minute or two. Nestle in the chicken, sprinkle with salt and brown on both sides.

Add the chicken stock, carrots and celery, bring to a boil, then reduce the heat, cover and simmer for 1 hour. Check several times and add more stock if the stew seems dry. Stir in the chickpeas to heat them up, then add the harissa.

Prepare the couscous according to the package directions. Serve the stew over the couscous and sprinkled with pine nuts.

Serves 4

Rice with Meatballs

Everyone loves a good meatball, and these are good meatballs!!

For the meatballs:

1 lb. ground beef
1 egg, beaten
2 tbs. grated Parmesan cheese
1 clove garlic, minced or pressed
2 tbs. chopped fresh parsley
3 tbs. dried breadcrumbs or semolina
1 tsp. salt
good grinding of black pepper

For the tomato sauce:

1 onion, finely chopped
2 cloves garlic, minced or pressed
2 tbs. olive oil
1 tbs. butter
2 1/2 cups tomato passata
1 tsp. sugar
1/3 cup whole milk

steamed or boiled white rice

 

Tip all the meatballs ingredients into a large bowl and gently, yet thoroughly, mix together. Form into small meatballs and set aside in the fridge.

For the sauce, cook the onions in the oil and butter over a low heat until softened, about 10-12 minutes. Stir in the garlic, then add the passata and the sugar. Add a bit of water to the passata jar and swirl it about, then add it to the sauce. Season and simmer for 10 minutes.

Drop the meatballs into the sauce and cook for 20 minutes. Stir in the milk.

Prepare the rice according the package directions. Serve the meatball atop the rice with the sauce spooned over.

Salmon with Ginger, Soy and Rice Vinegar

The original recipe poured the marinade over sliver-thin slices of salmon and serve it raw as a starter. The variation below marinates regular-sized salmon fillets, then grills them.

1/4 cup soy sauce
1/4 cup rice wine vinegar
1″ piece ginger, peeled and grated
1 tbs. toasted sesame oil
3 scallions, sliced
4 salmon fillets, skinned

Tip the soy sauce, vinegar, ginger, sesame oil and scallions in a flat dish that will hold the salmon in a single layer. Add the salmon and leave to marinate for 2 hours.

Remove the salmon from the dish, heat the grill and cook for 4-6 minutes per side, depending on how thick the fillets are and how you like your salmon.

Meanwhile, tip the marinade into a small saucepan and bubble gently to reduce. Pour over the salmon to serve.

Serves 4

Crunchy Pork Chops with Garlicky Spinach and Tomato Salad

Here is the perfect speedy supper.

2 bone-in pork chops
1 egg
1 tsp. Dijon mustard
1/2 tsp. dried oregano
1 cup fresh breadcrumbs
1 tbs. grated Parmesan cheese
2 tbs. vegetable oil
3 medium tomatoes, seeded and chopped
1/2 clove garlic, grated
1 tbs. olive oil
1 tbs. lemon juice
4 cups baby spinach

Trim the pork chops of any excess fat. Place between 2 pieces of plastic wrap or parchment paper and use a rolling pin to thin them by half. Season.

In a shallow bowl, whisk the egg with the mustard and oregano. In another shallow bowl, toss together the breadcrumbs and cheese.

Heat the vegetable oil in a large skillet. Dip each chop into the egg mixture, then into the breadcrumb mixture, patting the breadcrumbs on. Cook the pork chops for 5-6 minutes per side, or until cooked through and crunchy on the outside.

Meanwhile, toss together the tomatoes, garlic, olive oil, lemon juice and spinach. To serve, put the salad on a plate and top with the pork chop.

Serves 2

Gnocchi Gratin

The ultimate indulgent side dish.

1 cup mascarpone
1/4 cup milk
1/4 cup grated Parmesan
freshly ground pepper
freshly ground nutmeg
1 tsp. sea salt
2 x 14 oz. packages gnocchi
2 tbs. breadcrumbs

Heat the oven to 400°F. Whisk together the mascarpone and milk, then add most of the Parmesan, pepper, nutmeg and salt.

Cook the gnocchi according to the package directions. Drain and tip into a shallow baking dish that will fit everything in one layer. Pour over the mascarpone sauce. Sprinkle over the bread crumbs and remaining Parmesan.

Bake for 15 minutes, then rest for 5- 10 minutes before serving.

Serves 6 as a side dish

Beef Chili with Bourbon, Beer and Black Beans

Here is a great dish for a crowd. Serve with sour cream and Frito corn chips.

2 dried ancho chilis
boiling water
2 tbs. vegetable oil
1 large onion, chopped
4 jalapeno peppers, deseeded and chopped
3 fat garlic cloves
2 1/2 tsp. ground cumin
2 1/2 tsp. ground coriander
1 tsp. red chili flakes
4 lbs. beef sirloin, cut into chunks
2/3 cup bourbon
12 oz. Mexican beer
2 1/2 cups dried black beans
1 qt. cold water
2 tsp. sea salt flakes
2 tbs. maple syrup

Heat the oven to 300°F. Put the ancho chili in a measuring cup and add the boiling water to make 1 cup. Set aside.

Heat the oil in a large, heavy casserole that can go in the oven. Tip in the onions and cook until softened, 10-12 minutes. Add the jalapeño, garlic, cumin, coriander and chili flakes, then stir for 2-3 minutes. Add the beef, followed by the bourbon. Let it bubble a bit before adding the beer and beans.

Deseed and chop the ancho chilis and add to the pot along with their soaking liquid. Add the water, salt and maple syrup. Bring to a boil, then cover and transfer to the oven for 4 hours. By this time the beef should be meltingly tender and the beans cooked through.

Serves 8-10

Yellow Spaghetti

This lovely recipe is similar to carbonara with a dash of Marsala.

1/4 tsp. saffron threads
3 tbs. Marsala
8 oz. spaghetti
2 eggs
`1/4 cup grated Parmesan cheese
2 tbs. heavy cream
1 tbs. softened butter

Put a plentiful pot of water on to boil. When boiling, salt liberally and tip in the spaghetti. Cook according to the package directions.

In a tiny saucepan, heat the saffron and Marsala to a bubble, then remove from the heat and set aside to steep.

While the pasta is cooking, whisk together the eggs, cheese and cream, then add a sprinkling of salt and a good grinding of pepper. Set aside.

When the pasta is done, remove a cupful of the cooking water, then drain. Return to the pot and toss with 2 tbs. of the pasta water, the saffron/Marsala mixture and the butter. Tip in the egg mixture and toss gently. Add more pasta water if needed to make a smooth sauce. Check the seasonings and serve.

Serves 2

One-Pan Sage and Onion Chicken and Sausages

Featuring the classic condiments of Britain (English mustard and Worcestershire sauce), this chicken is as easy as it is delicious.

1 large onion, cut into eights
1/2 cup olive oil
2 tsp. English mustard
1 tbs. dried sage
1 lemon, juiced
1 tbs. Worcestershire sauce
4 lbs. chicken pieces (skin on and bone in)
12 pork sausages
2 tbs. chopped fresh sage

In a resealable bag, combine the onion, olive oil, mustard, dried sage, lemon juice and Worcestershire sauce. Season the chicken well and add to the bag. Schwelch everything together well and leave in the fridge for a few hours or up to two days.

Heat the oven to 425°F. Transfer the contents of the bag to a large roasting tin, placing the chicken skin-side up. Nestle in the sausages and sprinkle with the fresh sage. Roast for 1 hour and 15 minutes, turning the sausages over half way through.

Serves 6

 

 

Ratatouille

Serve this lovely veg stew on it’s own for a meat-free main or as a side to roasted chicken, pork or beef.

6 tbs. olive oil
2 medium onions, halved and sliced
2 bell peppers, deseeded and roughly chopped
1 eggplant, cut into large chunks
5 smallish or 3 large zucchini, sliced
2 cloves garlic, minced
1 x 14oz. tin chopped tomatoes
1 tsp. ground coriander
salt and freshly ground pepper
2-3 tbs. chopped fresh basil or parsley

Heat the oil in a large, heavy-bottomed pan. Tip in the onions and cook gently until softened, but not browned. Add the peppers, eggplant and zucchini. Cover and cook for 40 minutes on low, stirring now and then. Add the garlic, tomatoes, coriander and seasoning. Continue to cook, uncovered for 30 minutes more, or until the veggies are tender, but not mushy. Stir in the basil or parsley to serve.

Sunday Night Chicken Soup

Any night chicken soup!

4 tbs. sake or sherry
3 tbs. mirin or dry white wine
1 tbs. soy sauce
1 garlic clove, crushed
1/4 tsp. dried chili flakes
2 boned, skinned chicken breast, cut into bite-size pieces
2 nests of Asian egg noodles
1 bunch Asian vegetables (such as box choy) or 1 bag frozen Asian vegetable mix
1 tsp. vegetable oil
1/2 tsp. sesame oil
3 cups chicken stock

Mix together the sake, mirin, soy sauce, garlic and chili flakes. Toss in the chicken and leave to marinate 1 hour, if you have time.

Heat a pot of water and cook the noodles according to the package directions adding the veg a few minutes before the end. Drain and set aside

Heat the oils in a small skillet and cook the chicken. Tip in the marinade and bubble until glossy.

Heat the stock. Arrange the chicken, noodles and veg in bowls, then ladle over the hot stock.

Serves 2

Coconut and Chili Salmon Kebabs

This is fresh and simple. Marinate the salmon the night before for an effortless supper.

2 small Thai green chilis, roughly chopped
6 scallions, roughly chopped
bunch fresh cilantro, leaves roughly chopped
1 tbs. Thai fish sauce
juice of 2 limes
1 2/3 cup unsweetened coconut milk
pinch salt
1 tsp. sugar
2 lbs. salmon fillets, cut into large chunks

Put everything except the salmon in a food processor and blitz into a sauce. Transfer to a bowl and toss in the salmon. Cover and chill overnight or at least an hour.

Heat the grill. Thread the salmon chunks onto skewers (presoaked if using bamboo).

Grill for about 5 minutes per side, depending on how hot your grill is and how you like your salmon cooked. Slide off the skewers to serve.

Serves 10

Lemon Curd

Winter is the time that Meyers lemons are ripe and they make a spectacular curd!

2 lemons, zested and juiced
2 eggs
2 egg yolks
3/4 cup caster sugar
8 tbs. butter

Beat together the eggs, egg yolks and sugar in a jug. Melt the butter in a heavy saucepan over a low heat. Gradually pour in the egg mixture and add the lemon juice and zest. Stir constantly until the curd thickens.

Minnestrone in Minutes

Super simple, super fast and super good.

1 x 14oz. can cannellini beans, drained
3 cups hot chicken or vegetable stock
1 cup tomato-based pasta sauce
4 oz. ditalini or other soup pasta
1/2 tsp. Italian seasoning

Tip the beans into a saucepan with the stock and pasta sauce. Bring the pan to a boil and stir in the pasta, then cook according to the package directions. Stir in the Italian seasoning.

Once the pasta is tender, switch off the heat, remove the pan to a cool surface and leave to stand for 5-10 minutes. The pasta will swell and the flavors will improve.

Serves 2

 

Chicken Fricassee with Marsala, Chestnuts and Thyme

Lovely, homey and warming – this is pure comfort food.

3/4 cup Marsala
1/4 cup dried porcini mushrooms
1/4 cup all-purpose flour
1 tsp. sea salt flakes
good grinding of nutmeg
good grinding of pepper
4 boned and skinned chicken thighs, cut into pieces
1 tbs. butter
1 tsp. olive oil
1 leek, trimmed and sliced
2 tsp. thyme leaves
2 cups chicken stock
1/2 cup vacuum-packed chestnuts, crumbled
basmati rice, to serve

Heat the Marsala and porcini in a small saucepan. As soon as it comes to a bubble, switch off the heat and leave for at least 10 minutes. Drain through a sieve into a jug. Chop the mushrooms and set aside. Save the Marsala.

Tip the flour, salt, nutmeg and pepper into a freezer bag and add the chicken pieces. Shake to coat the chicken. Heat the butter and oil in a heavy saucepan and add the leeks. Cook for 4-5 minutes, stirring frequently, until soft. Add the chicken with any flour from the bag and the choppedvmushrooms to the pan along with the thyme leaves and cook over a medium heat until the flour is no longer visible

Pour in the Marsala and at the stock followed by the chestnuts and bubble on low for about 20 minutes until the chicken is cooked and the sauce is thickened. Serve over the rice and sprinkle with thyme leaves.

Serves 4

Linguini with Clams

Classic for a reason, this never fails to disappoint.

1/2 lb. linguini
1 garlic clove
2 tbs. olive oil
1/2 tsp. dried chili flakes
1/3 cup dry white wine or vermouth
1 large can whole or chopped clams, drained
1-2 tbs. chopped fresh parsley, to serve
grated Parmesan cheese, to serve

Cook the linguini according to the package directions. Keep out a cup of water, then drain.

Meanwhile, in a skillet that will fit the pasta later, cook the garlic in the olive oil for a few minutes, then stir in the chili flakes, the wine or vermouth and the clams. Bubble to heat the clams, then tip in the cooked pasta. Add enough pasta water to make a sauce. Sprinkle with parsley and Parmesan cheese to serve.

Serves 2

Beef Pizzaiola

All the wonderful flavors of Italy spooned gloriously atop a perfectly cooked steak.

1 large or 2 small rib-eye steaks
1 tbs. garlic flavored olive oil
4 anchovy fillets
1 tsp. dried oregano
1/4 tsp. chili flakes
1 1/2 cups cherry tomatoes, halved
1/4 cup pitted black olives
2 tbs. drained capers
2 tbs. dry red vermouth
1 tbs. chopped fresh parsley

Bring the steaks out of the fridge at least 30 minutes before cooking and season well. Heat the oil in a skillet and cook the steaks to your liking. Remove to a plate and tent with foil to rest.

Add the anchovies to the oil in the skillet and smouch them with a wooden spoon to dissolve them. Tip in the oregano, chili flakes, tomatoes, olives, capers and vermouth. Bubble to soften the tomatoes. Pour over the beef and scatter with the parsley to serve.

Serves 2

Yorkshire Pudding

Yorkies are the ultimate side dish for any roast. Oat milk works well to make them dairy free.

1 1/3 cup 2% milk
4 eggs
1/2 tsp. salt
1 2/3 cup all-purpose flour
beef dripping or vegetable oil

Whisk together the milk, eggs and salt. Let stand for 15 minutes, then whisk in the flour.

Heat the oven to 425°F and place 1/4 tsp. dripping or oil in the bottom of 12 muffin tins. Heat in the oven for 10 minutes. Divide the batter between the hot muffin tin and bake for 10-15 minutes, or until puffed and golden.

Swedish Salmon

This is really all about the sauce, which would be equally wonderful with chicken or duck.

4 salmon fillets
1 bunch fresh dill sprigs
4 scallions
1 tbs. kosher salt
1 tbs. granulated sugar
1/2 tsp. peppercorns
1 1/2 tbs. Dijon mustard
1 tbs. soft brown sugar
1/2 cup sour cream
1 1/2 tbs. white wine vinegar

Lay the salmon in a small roasting tin. Add half of the dill, the scallions, salt, granulated sugar and peppers corns. Cover with water and bring to a boil, then turn the heat down to a gentle simmer, cover the tin with foil and cook for 10 minutes. Turn off the heat and leave for 20 minutes, by which time the salmon will be perfectly cooked and succulent. (Alternatively, bake the salmon for 15 minutes in the oven at 400°F.)

Stir together the mustard, brown sugar, sour cream and vinegar. Chop the remaining dill. Serve the salmon drizzled with the sauce and topped with the chopped dill.

Serves 4

 

 

Red Currant and Mint Lamb Chops

Reminiscent of a Cumberland Sauce, this version is quick and really rather glamorous.

1 tbs. garlic flavored olive oil
6 Frenched lamb chops, seasoned
juice of 3 clementines
1 tbs. re currant jelly (or black, in a pinch)
large dash Worcestershire sauce
large dash red wine or sherry vinegar
1 tbs. butter
chopped leaves from 5-6 stalks fresh mint (or 1/2 tsp. dried)

Heat the oil in a large, non-stick skillet and cook the lamb for 2-3 minutes per side, depending on how thick they are and how you like them cooked. Remove to a large piece of foil and seal the foil tightly.

Tip the clementine juice, jelly, Worcestershire sauce and vinegar into the skillet and bubble to thicken a bit. Divide the chops between two plates and pour any juices left in the foil into the sauce along with the butter. Whisk well, then drizzle over the chops. Sprinkle with mint to serve.

Serves 2

 

Lemon Roast Chicken

What’s better for dinner than a perfectly aromatic roasted chicken?!

1 chicken
1 lemon, halved
1 tbs. sea salt
1 heaped tbs. butter
1 tsp. olive oil

Heat the oven to 425°F. Leave the chicken at room temperature for 1 hour, then place in a roasting tin. Put one lemon half in the cavity, sprinkle with sea salt, rub with butter and drizzle with olive oil.

Roasts for 1 1/2 hours. Let the chicken rest in the tin for 15 minutes before transferring to a carving board. Put the roasting tin over a medium heat and deglaze the pan with the juice from the remaining lemon half, letting the juices caramalize and thicken. Serve drizzled over the sliced chicken.

Serves 2 – 4

Cod Wrapped in Ham

So simple!! A perfect sauce to serve alongside would be a mixture of equal parts basil pesto and sour cream or plain yogurt.

6 cod fillets
6 tbs. butter, melted
12 slices prociutto

Heat the oven to 400°F. Place two slices of prosciutto on a work surface. Place a cod fillet in the middle. Season, brush with butter and wrap the prosciutto over. Place seam-side down on a parchment lined baking sheet and brush the top with more butter.

Repeat with the remaining code. Bake for 15 minutes, or until the fish is cooked through and the procuitto in crisp.

Coffee Shortbread

A new twist on a classic – so yummy.

2 sticks plus 1 tbs. butter, softened
2/3 cup sugar
2 cups flour
1 tsp. baking powder
1/2 tsp. baking soda
4 tsp. instant espresso powder
20 walnut halves

Heat the oven to 325°F and line two baking sheet with parchment paper.

Cream together the butter and sugar, then stir in the remaining ingredients. Roll into 20 walnut-sized balls and arrange on the baking sheets. Flatten the cookies slightly, then top with a walnut half.

Put in the oven and immediately turn off the heat. Leave for 20 minutes, then remove and allow to cool on the baking sheet.

Petit Pois a la Francaise

Here is an easy side dish that complements almost anything.

3 scallions, or 2 shallots, sliced
3 tbs. butter
1/2 tsp. garlic olive oil
1 baby gem lettuce, shredded
2 cups frozen peas
1/2 cup chicken or vegetable stock

Cook the scallions or shallots in the butter and olive oil until softened. Stir in the lettuce until wilted, then add the peas and stock. Cook at a robust simmer until everything is tender and the liquid has reduced.

Season and serve

Steak with Potato Wedges

Steak and potatoes for supper? Yes please!

2 rib eye steaks
1/2 tbs. chopped fresh parsley
1 tsp. Worcestershire sauce
1 1/2 tsp. softened butter
2 medium russet potatoes
2 tbs. vegetable oil
1/4 tsp. cayenne pepper
1 rsp. paprika

Stir together the parsley, Worcestershire sauce and butter. Form into a little log, wrap in plastic wrap and chill.

Heat the oven to 425°F. Tip the oil, cayenne and paprika into a small roasting tin. Cut the potatoes into 8 wedges and toss in the oil. Season and roast for 20 minutes. Turn the potatoes over and roast a further 10 minutes.

Season the steaks well and cook to your liking. Tent with foil and allow to rest for 5 minuets. Serve them with a slice of butter on top and the potatoes on the side.

Serves 2

Chicken with Red Grapes and Marsala

I you can’t find chicken supremes, simply use bone-in breast or thighs. It’s really all about the lovely sauce.

4 tbs. Marsala
4 tbs. chicken stock
1 tsp. Dijon mustard
1 tbs. olive oil
2 chicken supremes
20 red grapes
1 tbs. fresh thyme leaves

Heat the oven to 400°F. Mix the Marsala, chicken stock and mustard in a little jug.

Heat the oil in a sturdy skillet or shallow casserole that will fit the chicken snuggly and will go in the oven. Season the chicken and cook, skin-side down for 5 minutes, or until golden. Turn the chicken over and add the Marsala mixture. Bring to a bubble, then drop in the grapes and transfer to the oven. Cook for 20 minutes, or until the chicken is cooked through and the skin crisp.

Transfer the chicken to two shallow bowls or dinner plates. Put the pan over a high heat and bubble for 2-3 minutes, or until the sauces has reduced and thickened. Pour over the chicken and serve.

Serves 2

Lamb Kofta with Garlic Sauce

These zesty zeppelins are like Eastern Mediterranean meatballs and are served in warm pita breads with chopped tomatoes and shredded lettuce.

For the kofta:

1 lb. ground lamb
1 small onion, finely chopped
2 cloves garlic, crushed
1 tsp. ground cumin
1 tsp. ground coriander
1 tsp. sea salt flakes
1/2 tsp. ground allspice
1/2 tsp. white pepper
3 tbs. chopped fresh parsley
1 tbs. chopped fresh mint
2 tbs. olive oil

For the sauce:

1 cup plain Greek yogurt
2 garlic cloves, crushed
zest and juice of 1 lemon
1 tsp. sea salt flakes
1 tsp. dried mint

To serve:

chopped tomatoes
shredded iceberg lettuce
pita breads

To make the kofta, tip everything but the oil into a large bowl. Gently, but thoroughly mix together, then form into 10 oblong shapes. Place on a lined baking sheet and chill at least 30 minutes.

For the sauce, stir everything together and set aside.

When ready to cook, heat the oil in a large non-stick skillet and fry the kofta for 5 minutes per side, or until cooked through. Serve with the sauce, tomatoes, lettuce and pita breads.

Spiced Almonds

There is something irresistibly moreish about these almonds. They are a combination of crunch and kick.

1/2 tsp. ground cumin
1/2 tsp. ground coriander
1/2 tsp. ground cinnamon
1/2 tsp. cayenne pepper
1 tbs. vegetable oil
1 tsp. honey
finely grated zest of 1 lime
1 tsp. sea salt flakes
2 1/2 cups almonds

Heat the oven to 350°F.

In a large bowl mix together the spices, oil, honey, lime zest and salt. Set aside.

Scatter the almonds on a lined baking sheet and cook for 15 minutes. Quickly tip the hot almonds into the bowl and stir briskly until the nuts are lightly and evenly coated. Sprinkle with a little more sea salt to taste. Transfer back to the baking sheet to cool. Store in an air-tight jar or tin.

Serves 4

 

Curly Edged Pasta with Lamb Ragu

If you can’t find curly edged pasta, simply use lasagna in this robust recipe.

1 1/2 tbs. garlic infused olive oil
1 large shallot, chopped
1 cup sliced mushrooms (optional)
1 tsp. dried mint
1 tsp. dried oregano
1/4 tsp. red chili flakes
1/2 lb. ground lamb
1 x 14oz. tin chopped tomatoes
2 tsp. red currant jelly
1 tsp. Worcestershire sauce
1/2 lb. mafaldine or parppadelle
grated Parmesan cheese, to serve

Pour the oil into a heavy saucepan and add the shallots and mushrooms. Cook over a medium-low heat until they have softened. Stir in the mint and oregano. Tip in the lamb and brown, breaking it up with a wooden spoon. Stir in the tomatoes, jelly, Worcestershire sauce and season. Partially cover, turn the heat to low and simmer for 30 minutes.

Prepare the pasta according to the package directions in salted, boiling water. Drain and toss with the sauce. Serve with grated Parmesan cheese.

Serves 2

Warm Potato Salad

Here is a wonderful, non-mayo version of potato salad.

4 lb. new potatoes
4 green onions, sliced
1 tbs. garlic-infused olive oil
8 slices bacon
2 tsp. white wine vinegar
1 tbs. whole grain mustard

Bring a pan of salted water to a boil and tip in the potatoes. Cook for 20 minutes, or until tender. Drain and cut into bite-sized pieces. Put them into a large bowl with the green onions.

Heat the olive oil in a skillet and cook the bacon until crisp. Remove to a paper towel to drain. Take the skillet off the heat and stir the vinegar and mustard into the remaining oil. Pour into the bowl and toss everything together gently. Season. Crumble over the bacon and serve warm or at room temperature.

Serves 10-12

Pork Steaks with Port and Figs

It’s remarkable that such an effortless recipe can taste so luxurious.

6 soft dried figs
2/3 cup port
1 tsp. Worcestershire sauce
1 tbs. all-purpose flour
1 tsp. ground ginger
1 tsp. ground cumin
1 tsp. sea salt
1/2 tsp. ground allspice
4-6 thin boneless pork chops
2 tbs. butter
1 tbs. olive oil

Tip the figs and port into a small saucepan. Bring to a boil, then reduce the heat and bubble for 10 minutes to soften the figs and reduce the port. Stir in the Worcestershire sauce and set aside.

Combine the flour, ginger, cumin, salt and allspice in a plastic bag. Add the pork and shake to coat. Heat the butter and oil in a skillet that will fit the pork snuggly. Cook the pork over a medium heat for 2-3 minutes per side or until cooked through. Remove to a heated plate. Tip in the port and figs and bubble until rich and syrupy.

Pour the sauce over the pork and serve.

Serves 2

Black Pudding Meatballs

Don’t be put off by the addition of black pudding in these beef-based meatballs. They are fantastic.

For the tomato sauce:

2 tbs. olive oil
2 onions, roughly chopped
2 garlic cloves, minced
3 tbs. chopped fresh parsley leaves
1 tsp. dried thyme
2 x 400g tin chopped tomatoes
1 tbs. tomato paste
2 tsp. Worcestershire sauce
2 tsp. sea salt flakes

For the meatballs:

1 lb. ground beef
1/2 lb. black pudding
2 cloves garlic, minced
3 tbs. chopped fresh parsley leaves
2 tbs. chopped fresh chives
1 tsp. dried thyme
1/4 tsp. chili flakes
2 tsp. sea salt flakes
very good grinding of black pepper
2 tbs. old-fashioned oats
2 eggs

To make the sauce, heat the oil in a heavy pan with a lid. Cook the onions slowly until softened, about 15 minutes. Stir in the garlic, parsley and thyme, then tip in the tomatoes, tomato paste, Worcestershire sauce and salt. Fill the tomato can 1/2 full with water, swish it around and add to the pan. Simmer until thickened, about 10 minutes.

For the meatballs, crumble the beef and black pudding into a large bowl. Add the rest of the ingredients and, using your hands, gently mix everything together. Roll out walnut-sized meatballs and set aside.

When ready to cook, drop the meatballs in the sauce in concentric circles. Cover and simmer for 15 minutes. Remove the lid and simmer 15 minutes more. Check the sauce for seasoning and serve.

Serves 4-6

 

 

 

Mustard-Caper Sauce for Broccoli

Bored of simply steamed broccoli?  Here is a delicious solution.

1 head of broccoli, cut into florets
6 tbs. butter
2 tbs. capers
2 tsp. Dijon mustard
juice of 1/2 lemon

Steam the broccoli until tender, then transfer to a serving bowl. Melt the butter in a small saucepan and stir in the capers, mustard and lemon juice. Drizzle over the broccoli to serve.

Serves 4

St. Tropez Chicken

Here is the smell and flavor of the south of France on a plate.

10 chicken pieces, skin-on and bone-in
juice of 1 lemon
`1/4 cup honey
1/4 cup olive oil
1/2 cup rose wine
2 cloves garlic, peeled and bruised
1 tbs. mixed herbs with lavender, such as Herbs de Provence

Put the chicken in a large plastic freezer bag. Add the lemon juice, honey, oil, wine, garlic and herbs. Squelch everything together well and chill overnight or up to two days.

Heat the oven to 325°F and tip the chicken into a roasting tin with the marinade, skin side up. Cover with foil and roast for 2 hours. Remove the foil and turn the heat up to 425°F. Cook for another 15 minutes to brown the skin. (Alternatively, grill over a medium heat for 7-8 minutes per side, or until cooked through.)

Pour the juices from the roasting tin (of if grilling, the marinade from the plastic bag) into a small saucepan. Heat over a medium-low heat for 5-6 minutes, adding more water if necessary. Serve with the chicken.

Serves 6

 

Barbecue Beef Mince

Serve this in warmed buns like a sloppy joe, in tortillas with shredded cheddar on in jacket potatoes.

1 celery stalk, cut into chunks
2 onions, peeled and quartered
2 carrots, peeled and cut into chunks
3 garlic cloves, peeled
5 rashers bacon
2 tbs. vegetable oil
3 tbs. dark brown sugar
pinch ground cloves
1/2 tsp. ground allspice
1 lb. ground beef
1 x 14oz. can chopped tomatoes
3 tbs. Worcestershire sauce
3 tbs. bourbon
2 tbs. tomato paste

Tip the celery, onions, carrots, garlic and bacon into a food processor and blitz to a nubbly paste. Heat the oil in a heavy saucepan and add the veg. Cook for 15-20 minutes over a low heat. Stir in 1 tbs. of the brown sugar, cloves and allspice. Add the ground beef and cook, breaking up with a wooden spoon as you go. Season well and tip in the tomatoes, Worcestershire sauce, bourbon, tomato paste and remaining 2 tbs. brown sugar. Simmer for 25-30 minutes, adding a bit more water is needed.

Serves 4

 

Pasta with Garlic Oil and Bacon

 

Simple perfection!

2 tbs. garlic-infused olive oil
1/2 lb. bacon lardons or pancetta
1/2 lb. pasta
shaved Parmesan, to serve

Heat the oil in a skillet and cook the bacon until crisp. Turn off the heat and set aside.

Boil a large pot of water and salt it well. Cook the pasta according to the packet directions. Reserve 1/2 cup of the cooking water and drain. Tip the pasta into the skillet and toss well, adding enough pasta water to make a creamy sauce. Sprinkle with Parmesan to serve.

Serves 2

Meatballs with Couscous

The sauce is the star here – loaded with veggies and slightly sweet with dried apricots.

2 tbs. olive oil
2 red onions, roughly chopped
2 stalks celery, roughly chopped
4 carrots, roughly chopped
3 cloves garlic, chopped
1 tsp. ground turmeric
1/2 tsp. ground ginger
1/2 cup snipped dried apricots
2 x 14oz. cans chopped tomatoes
4 cups couscous
2 dozen cooked meatballs
chopped, fresh parsley, to serve

Heat the oil in a large pan and cook the onions, celery, carrots and garlic over a medium-low heat until softened and caramelized. Stir in the spices, apricots and tomatoes. Swish out a tomato can with water and add. Simmer for 1 hour, adding more water if the sauce gets too thick.

When ready to serve, drop the meatballs in the sauce and warm them up. Prepare the couscous per the package directions. Serve sprinkled with parsley.

Serves 8-10

 

Chicken, Bacon and Avocado Salad

Yet another use for rotisserie chicken!

1 tsp. garlic-infused olive oil
4 slices bacon
1/2 iceberg lettuce, torn into bite-size pieces
3 cups shredded, cooked chicken
2 small avocados, scooped into chunks
3 tsp. Dijon mustard
1 tbs. seasoned rice vinegar
pepper to taste
splash more olive oil, if needed
1 tbs. chopped chives, to serve

Heat the oil in a skillet and cook the bacon until crisp. Transfer to a paper towel to cool, then crumble. Do do throw out the oil in the pan.

Put the lettuce, chicken, avocado and bacon in a large bowl. Add the mustard and vinegar along with a good grinding of pepper to the skillet and whisk to combine. Pour over the salad and toss to dress. Drizzle in more olive oil, if needed. Sprinkle with the chives, to serve.

Serves 3-4

Basil Pesto

This classic, multi-use sauce can also be made with wild garlic or ramps when they are in season from March to June. Delish!

2 cups basil leaves, roughly chopped
4 tbs. grated Parmesan cheese
7 tbs. extra-virgin olive oil
squeeze of lemon juice
sea salt to taste

Put the basil and Parmesan in a small food processor and blitz to grind. With the motor running, gradually pour in the olive oil until you have a smooth sauce. Add the lemon juice and salt to taste.

Serve over cooked and drained pasta.

Red Shrimp and Mango Curry

Here is a fast and flavorful curry.

1 scallion, finely sliced
1 tbs. garlic-infused olive oil
1 1/2 tbs red Thai curry paste (or according to taste)
1/2 can coconut milk (reserving the remaining)
1 cup chicken stock
2 tsp. fish sauce
2 1/2 cups sweet potato or butternut squash cubes
1 lb. king shrimp
1 cup mango cubes
1 tsp. lime juice
chopped fresh cilantro, to serve

Heat the oil in a large skillet and cook the scallions for 2 minute, then stir in the curry paste. Whisk in the coconut milk, stock and fish sauce, then bring to a boil. Tip in the sweet potato or butternut squash cubes, reduce the heat and simmer, partly covered for 15 minutes, or until tender. Uncover and add more coconut milk if the sauce is too thick.

Tumble the shrimp into the sauce with the mango and lime juice and simmer until the shrimp are cooked through. Serve over steamed rice with the cilantro scattered on top.

Serves 2-4