Prawn Noodle

Ingredients – Serves 4

• 1l chicken stock (home made if you have)
• 2 tbsp oyster sauce
• 2 tbsp hoisin sauce
• 1 tbsp fish sauce
• large piece fresh root ginger , shredded into thin matchsticks
• 300g peeled king prawns (raw would be better, but cooked are fine)
• 4 bok choi , each cut into quarters
• 2 sachets straight-to-wok noodles
• 4 spring onions , finely sliced

Method

1. In a wok or large saucepan, bring the stock to the boil. Stir the sauces into the stock, then add the ginger. Simmer for a moment, then add the prawns: if raw, simmer for 2 mins until they turn pink; if cooked, add together with the bok choi, then cook for 2 mins more until just wilted.
2. Slip all the noodles into the broth, then gently stir to loosen them. Bring the liquid back to a simmer, then cook for 2 mins more to warm them through. Scatter with spring onions and serve straight from the wok, using tongs for the noodles and a ladle for the broth.

Eat5star tip: If you have any leftover cooked chicken, then use this instead of prawn for a change another night. Yum.

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Spiced Pear & Blue Cheese

Ingredients

• 250ml red wine
• 100ml red wine vinegar
• 100g soft brown sugar
• 3 allspice berries
• 3 cloves
• 5 peppercorns
• 3 firm pears , peeled, cored and cut into long wedges
• 100g rocket
• olive oil
• 200g creamy blue cheese

Method

1. Put the first 6 ingredients in a pan. Simmer gently for 10 minutes until the sugar has dissolved. Add the pear wedges then simmer for 10 more minutes, turning occasionally. Leave to cool completely in the liquid (the longer you leave, the deeper the colour will be). Take out a cupful of the liquid and reduce to about 6 tbsp syrup.
2. To serve, gently warm through the pears in their remaining liquid. Toss the rocket with a little olive oil and season. Put a small handful of rocket on each plate. Sit some pear wedges on top. Add a couple of slices of cheese then drizzle each with a little syrup.

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Thai Chicken & Mushroom Broth

Ingredients – Serves 4

Ingredients

• 1l hot chicken stock
• 1 tbsp Thai red curry paste
• 1 tbsp Thai fish sauce
• 2 tsp sugar
• zest and juice 2 limes
• 100g Portobello mushrooms , sliced
• bunch spring onions , sliced, whites and greens seperated
• 200g leftover chicken

Method

1. Tip the stock into a saucepan, then stir in the curry paste, fish sauce, sugar, lime juice and most of the zest. Bring to the boil, then add the mushrooms and whites of the spring onion. Cover, then simmer for 2 mins.
2. Stir in the chicken and most of the spring onion greens to gently heat through, then serve ladled into bowls and scattered with the remaining lime zest. Serve with extra lime juice, sugar and fish sauce on the side so everyone can adjust their own bowlfuls.

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Tortilla Tapas

Ingredients – Makes 16

• 3 tbsp olive oil
• 1 large onion , thinly sliced
• 3 medium-size potatoes , peeled and thinly sliced
• 2 garlic cloves , crushed
• 2 large red peppers , quartered, seeded and thinly sliced
• 6 large eggs , lightly beaten
• ½ tsp dried crushed chilli flakes
• handful flatleaf parsley , chopped

Method

1. Preheat oven to fan 180C/ conventional 200C/gas 6. Heat 2 tbsp of olive oil in a pan. Tip in onion and potatoes and fry gently for 20 minutes until the potatoes are tender, turning frequently, adding garlic and peppers for the last 5 minutes. Tip into a large bowl, season and cool for 5 minutes.
2. Stir in the eggs, chilli flakes and parsley. Leave to sit for 5 minutes, then put a nonstick 20cm square tin in the oven to heat up. After 5 minutes, remove tin and brush with oil. pour in the egg mixture and return to oven.
3. Cook for 15-20 minutes. (Check it’s ready by pressing the top lightly. If it is still runny, return to the oven for a couple of minutes.) Once cooked, remove and leave to cool for 5 minutes, then turn out on to a board. Cut into squares and serve.

These work great if your inviting guests round and need some table nibbles. Also you can eat this breakfast, lunch and dinner and works every time!

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Spiced Lentil Soup

Ingredients – Serves 3-4

oil for frying

a small piece ginger , peeled and grated

1 tsp cumin seeds

a pinch chilli flakes

1 onion , finely chopped

2 large carrots , peeled and grated

150g red lentils

1l vegetable stock fresh, cube or concentrate

1 lime , juiced to taste

a small bunch coriander leaves

Method

1. Heat 1 tbsp oil in a large pan and fry the ginger and spices for a couple of minutes. Add the vegetables and cook for 5 minutes more then add the lentils and stock.
2. Bring to the boil and simmer for 15 minutes, stirring occasionally until the lentils are tender. Blend until smooth or leave chunky. Stir through a squeeze of lime juice and serve sprinkled with coriander.

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Cheats Risotto

Ingredients – serves 4

• 250g pack smoked bacon , chopped into small pieces
• 1 onion , chopped
• 25g butter
• 300g risotto rice
• half a glass of white wine (optional)
• 150g pack cherry tomatoes , halved
• 700ml hot chicken stock (from a cube is fine)
• 50g Parmesan , grated

Method

1. Heat oven to 200C/fan 180C/gas 6. Fry the bacon pieces in an ovenproof pan or casserole dish for 3-5 mins until golden and crisp. Stir in the onion and butter and cook for 3-4 mins until soft. Tip in the rice and mix well until coated. Pour over the wine if using and cook for 2 mins until absorbed.
2. Add the cherry tomatoes and the hot stock, then give the rice a quick stir. Cover with a tightly fitting lid and bake for 18 mins until just cooked. Stir through most of the Parmesan and serve sprinkled with the remainder.

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Mediterranean Pasta for 4

Ingredients

• 2 red peppers cut into chunks
• 2 red onions , cut into wedges
• 2 mild red chillies , seeded and diced
• 3 garlic cloves , coarsley chopped
• 1 tsp golden caster sugar
• 2 tbsp olive oil , plus extra to serve
• 1kg small ripe tomatoes , quartered (can of chopped tomatoes works too if your in a rush)
• 350g dried pasta
• a handful of fresh basil leaves and 2 tbsp grated Parmesan(or vegetarian alternative), to serve.

Method

1. To roast the veg, preheat the oven to 200C/gas 6/fan 180C. Scatter the peppers, red onions, chillies and garlic in a large roasting tin. Sprinkle with sugar, drizzle over the oil and season well with salt and pepper. Roast for 15 minutes, toss in the tomatoes and roast for another 15 minutes until everything is starting to soften and look golden. (if using canned tomatoes no need to roast again).
2. While the vegetables are roasting, cook the pasta in a large pan of salted boiling water according to packet instructions, until tender but still with a bit of bite. Drain well.
3. Remove the vegetables from the oven, tip in the pasta and toss lightly together. Tear the basil leaves on top and sprinkle with Parmesan to serve. If you have any leftovers it makes a great cold pasta salad – just moisten with extra olive oil if needed.

Beauty of pasta dishes is anything can be thrown into them. So why not try adding some cooked chicken or Bacon. Fish lovers try adding some filleted salmon chunks. Quick, simple and delicious. Great healthy dish for kids too.

Bon Appetit!

 

Winter Coleslaw

As seen back on our menu this week!

For the winter slaw.

1/2 red cabbage shredded

1/2 white cabbage shredded

1/4 celeriac shredded

2 grated carrots

1 red onion thinly sliced

50 ml red wine vinegar

100 ml yoghurt

1 tsp mustard

Salt & Freshly ground black pepper

Combine all ingredients in a  bowl. Stir well and adjust seasoning to taste. Cayenne pepper also works well to give it a slight kick!

Why not add apple to give your coleslaw that extra crunch and seasonal taste!

Serve with lamb or pork chops and you will have one tasty dish!

Grilled Field Mushrooms with Rarebit Filling

Ingredients:

(serves 4) – 15 minutes

200g Grated Cheese

1 tsp English Mustard

1 Egg

Dash Worcestershire Sauce

Cayenne Pepper

4 Large Field or Portobello Mushrooms (stalks removed)

Dressed Salad Leaves to serve

Put the mushrooms on a baking sheet, drizzle with olive oil and season. Grill, turning, until just tender. Meanwhile mix together the cheese, mustard & egg and season with dash of Worcestershire sauce and pinch of cayenne pepper.

Fill the mushroom cavities with the cheese mix, then grill until golden and bubbling. Serve each mushroom with the dressed salad.