Lasagne al forno

A good lasagne, made well is an absolute classic and guaranteed to please. It's rich so serve it with a clean, crisp rocket salad.

Recipe (serves 4)

Ingredients:

• Meat ragu (see previous post)
• Pack lasagne sheets
• Pint milk
• 2 tbsp butter
• 4 tbsp plain flour
• 50g grated cheddar
• Generous handful grated parmesan
• 1 bay leaf
• Pinch nutmeg

Method:

1. Pre heat the oven to 180c
2. Melt the butter in a non stick pan and add the flour and a little of the milk to form a paste, stirring constantly
3. Add the rest of the milk and the bay leaf  and continue to stir until you have a smooth thick sauce. Let it bubble for a few minutes to cook out the flour (If it's lumpy use a hand blender toblitz the lumps!)
4. Add the nutmeg, some seasoning and the cheddar, stir through to melt the cheese
5. Lightly oil a shallow oven proof dish and line with a layer of lasagne sheets, cover with a layer of ragu, a little of the sauce then repeat until the dish is full.  The top layer should be pasta sheets covered with w generous quantity of the sauce.
6. Sprinkle on the parmesan and bake for approx 40 minutes until golden and bubbling
7. Let it rest for 5 minutes and enjoy with a nice chianti

Rich meat ragu

This is a rich meaty treat. Perfect on it's own stirred through cooked pasta or as a base for a really good lasagne. It's worth making a large batch and freezing it ready to use for a quick dinner with friends. I use a mixture of meats for a good depth of flavour but you can use all beef if you prefer.

Recipe (serves 6 as a pasta sauce or 4 in a lasagne)

Ingredients:

• 500g minced beef
• 250g minced veal
• 250g minced pork
• 100g cubed pancetta
• 4 cloves crushed garlic
• 1 onion, finely chopped
• 1 carrot, finely chopped
• a few good handful mixed fresh herbs, bay, rosemary, thyme, sage, parsley
• 1 bottle red wine
• 500g pasata
• 1/2 tsp sugar
• 4 tbsp milk
• Good glug olive oil

Method:

1. In a very large heavy based pan gently fry the onion, garlic and carrot for 5 minutes until soft
2. Remove from the pan, turn up the heat and cook the pancetta until really crisp
3. Remove the pancetta and add the minced beef. Spread it across the pan and then leave it for a few minutes without stirring to get a good brown crust on it.
4. Turn and repeat then remove and do the same with the minced pork and veal.
5. Return all the ingredients to the pan then add the bottle of red wine, the herbs, (chopped except the bay) 
6. Let it bubble swiftly for a few minutes to burn off the alcohol then add the pasata. Fill the empty pasata carton with water and add that and the sugar and milk.
7. Turn down the heat and gently simmer for an hour, stirring occasionally until the liquid has reduced right down and the meat is very tender.

Serve as it is for the best spaghetti bolognese or for the following lasagne recipe.

The ULTIMATE bacon sandwich

Probably the best bacon sandwich in the world. Crisp dry cured back and streaky bacon sandwiched between two layers of bacon flecked sour dough bread and served with a spicy Bloody Mary ketchup. This should consign the chewy pink bacon in cotton wool bread to the pages of history.

You've been surviving on breakfast cereal all week so this is your weekend reward. Enjoy it with the Sunday papers and a strong coffee.

You will need one sour dough loaf. This easy to make but you will need to invest a little time during the week to prepare it.

I found this recipe online and it makes a superb loaf with a good chewy crust and a great flavour:
http://www.telegraph.co.uk/journalists/xanthe-clay/8360013/Laura-Harts-sourdough-bread-recipe.html
It make look daunting but it just requires a few simple tasks and some patience.

(Simply fold in five rashers of finely chopped crisp streaky bacon in the final stage of kneading)

If you don't want to make your own, just buy a decent crusty loaf from the shop but you'll be missing a treat.

Recipe


Ingredients:


• pack of good dry cured back bacon
• pack of good dry cured streaky bacon
• 4 tbsp ketchup
• 1/2 tsp Tabasco sauce
• 1/2 tsp worcestershire sauce
• 1 tsp vodka

          Method:

1. Fry 2 rashers of back and two rashers of streaky bacon per person until crisp and golden
2. Mix together the ketchup, Tabasco, worcestershire sauce and vodka
3. Remove the bacon from the pan and gently fry 2 slices of the bread in the bacon juices for a minute or two on one side only
4. Place dry side down on a place., load with the bacon and a dollop of sauce then top with the second slice of bread, juice side down.

Grab the paper, get comfy and get ready for the ULTIMATE bacon sandwich!

Cottage pie topped with horseradish & cheddar mash

A classic winter warmer with a tasty twist.

Recipe (serves 2-3)

Ingredients:

For the meat base:

• 500g beef mince
• 1 onion, finely chopped
• 1 carrot, finely chopped
• 1 bay leaf
• Good handful of chopped mixed herbs (I used parsley, sage, rosemary & thyme)
• 450ml beef or vegetable stock
• 1 tbsp mushroom ketchup
• 2 tsp brown sauce
• 1 tsp ketchup
• 1 tsp gravy browning
• 2 heaped tsp cornflower mixed with a little milk

For the topping

• 1kg potatoes, peeled and chopped
• 1 tbsp horsradish sauce
• 30g grated cheddar, plus extra to sprinkle on top
• good knob butter

Method

1. Pre-heat the oven to 175f/gas mark 4
2. Soften the onion and carrot in a little oil until soft
3. Remove from the pan and set aside
4. Turn the heat up and add the mince, spreading it across the pan. Leave for 4 minutes until the underside is brown and crisp (do not be tempted to stir)
5. Flip over for another 4 minutes and brown the other side
6. Return the onion and carrot to the pan with the beef and add the mushroom a& tomato ketchups, the brown sauce and the herbs.
7. Stir to break down the mince then add the beef or vegetable stock and the gravy browning
8. Simmer for 20 minutes on a low heat and season to taste
9. Meanwhile boil the potatoes for 10-15 minutes until soft and ready to mash
10. Drain the potatoes and add the butter, cheddar and horsradish and mash thoroughly
11. Pour the mince mixture into an overproof dish and then top with the mash. Don't spread it on, drop pieces of the mash all over to give it a rugged top that will provide lots of brown crispy bits.
12. Top with the remaining cheddar and place in the oven for 20-25 minutes until the top is crisp and the sauce is bubbling around the edges

Serve with steamed broccoli or cabbage

Veggie Thai green curry (v)

I created this recipe for a vegetarian lady very close to my heart. It will probably make the purists balk at the lack of fish sauce but this is a clean zesty treat for all lovers of Thai flavours. As with a lot of my recipes its  easy and versatile with not too much stress about quantities. Just use your favourite green vegetables.

Recipe

Ingredients (serves 2)

• bunch of spring onions (one finely chopped and set aside) chopped coarsely at an angle
• 2 sticks lemongrass bashed with the outer skins removed and finely chopped
• 3 green chillies roughly chopped (leave the seeds in if you like it spicy)
• 3 cloves garlic, peeled and roughly chopped
• generous thumb sized piece of ginger
• handful of fresh coriander
• a few fresh basil leaves
• tiny pinch of ground cloves
• 1 tsp frozen lime leaves (available from Waitrose)
• juice and zest of a lime
• 1 tsp palm sugar
• 1 400ml can coconut milk
• 1 tsp stock powder
• 1tbsp soy sauce
• 1/2 courgette, sliced in half length ways and sliced into pieces
• 1/2 head of broccoli cut into florets and the stalk chopped too, its sweet and delicious
• 1/3 green pepper, sliced 
• handful of sugar snap peas
• handful of frozen peas or petit pois
• good handful cashew nuts
• handful of fresh spinach

Broccoli stalk

Method

1. Place the garlic, ginger, chillies, lemongrass, half the spring onions, coriander, lime leaves, palm sugar, half the basil leaves, cloves and half the basil leaves in a pestle and mortar and pound to a vibrant green aromatic pulp.
2. Scrape the paste into a saucepan and cook through on a low heat before adding the coconut milk, soy sauce and stock powder and simmer for 5 minutes
3. Bring to a rapid boil and add the vegetables, cooking for 1 minute only
4. Place the spinach, the rest of the basil and half the cashew nuts in a deep serving bowl
5. Pour the curry on top and garnish with the finely chopped spring onion, the rest of the cashews and a few coriander leaves.

Serve with some Thai fragrant rice and an ice cold Singha beer.

New recipe M*rs Bar on the way?

I am currently blind tasting a chocolate bar each day as part of a new consumer survey. There are nine versions to try but so far they are all suspiciously like a certain chocolate bar that used to "Help us work, rest and play".

There are slight differences in texture and substantialness, with the heavier versions much more satisfying than the fluffily whipped one currently on sale.

It was made considerably lighter a few years ago to appeal to the female market but I have a sneaky feeling they may be returning to the original recipe.

Keep an eye out for new advertising in the coming months. If I'm right, you heard it here first...

Bonfire night banger casserole

Remember, remember the 5th November with bangers crisping on the bonfire embers.

This is a hearty meal to warm the cockles before heading out to watch the Guy Fawkes fireworks.

Recipe (Serves 4)

• 6 good quality sausages (I used Sainsburys Toulouse style)
• 50g cubed pancetta
• 200g lentils (I used a mix of puy and green)
• 1 onion, sliced
• 2 pickled onions, sliced
• 1 carrot cubed into 1 cm pieces
• 50g suede or parsnip cubed into 1cm pieces
• 2tsp wholegrain mustard
• 1tsp dark brown sugar
• 1tsp tomato puree
• 1 bay leaf
• 1 good handful of chopped mixed herbs such as parsley, thyme, rosemary and sage
• 1 large glass of red wine
• 1 litre of hot stock, whichever you have to hand
• olive or vegetable oil

Method

1. Heat a glug of oil in a pan and fry the sausages until browned and cooked through, remove and put to one side
2. Add the pancetta and cook until browned and crisp, remove add put with the sausages
3. Add the onions and garlic and soften on a low heat in the juices from the sausages and pancetta for 5-10 minutes
4. Add the carrot, suede or parsnip and sugar, cook for another 5 minutes stirring from time to time
5. Add the lentils, mixed herbs and bayleaf. Stir combine then add the red wine, mustard and tomato puree
6. Simmer rapidly until the wine has been absorbed and the alcohol burnt off
7. Add the stock, bring to the boil and then simmer for 30 minutes
8. Heat some more oil in another pan
9. Slice the cooked sausages diagonally and fry until crisp all over
10. Add to the casserole with the pancetta, stir and serve with a generous dollop of creamy mashed potato.

Spiced squash Halloween soup (v)

A winter warmer with a spicy glow. Perfect after a night of trick or treats!

Recipe:

• 1 small butternut squash (approx 750g)
• 1 onion, roughly chopped
• 2 cloves garlic, roughly chopped
• 1 tsp paprika
• 1 tsp ground coriander
• 1/2 tsp ground allspice
• 1/2 tsp ground cinnamon
• 1 tsp fresh or dried rosemary
• good glug of olive oil
• 1 litre of hot vegetable or chicken stock
• 1 tbsp cream cheese
• 
  

Method:

1. Combine all the ingredients except the stock and cream cheese in a roasting tray and place in a preheated oven at 200c/390f /gas mark 4 for about 30 minutes, stirring occasionally
2. After 30 minutes check that the squash is soft with a sharp knife. If it is still firm give it a few minutes more
3. Stip the contents into a saucepan, rinse out the tray with some of the stock and then ad it all to the pan
4. Heat through and blend until smooth
5. Add the cream cheese and blend again to combine
6. Top with a drizzle of olive oil and dust with paprika

Serve with warm crusty rolls

Curry in a hurry (v)

This is one of those quick, versatile 'chuck it together' recipes for when you are just in from work and home alone. It's not about about quantities or measurements is about a quick, tasty dinner on the plate in 15 minutes using whatever you have to hand.

I always keep cooked chickpeas in the freezer so its easy to grab a handful for dishes such as this but any leftover fish, cooked chicken or vegetables will all work just as well.

These are the ingredients I gathered:

Recipe (Serves 1)


Approximate Ingredients: 

• 1/2 onion, finely sliced
• 1 small sweet potato, cut into cubes
• a handful of frozen or canned chickpeas
• chunk of fresh ginger, finely chopped
• 1 clove of garlic, crushed
• Fresh, dried, flaked or powdered chilli to taste
• shake of whole cumin seeds
• shake of ground coriander
• good shake of medium curry powder
• squeeze of tomato puree
• small can (165ml) coconut milk
• squeeze of lemon or lime juice
• handful of fresh spinach
• vegetable oil

Method:

1. Heat the oil in a small pan, then add the onion, garlic, ginger and chillies and gently fry for 5 minutes
2. Add the sweet potato, coriander, cumin, curry powder and tomato puree and stir well
3. Add the coconut milk, then fill the empty can with water and add that too
4. simmer rapidly for 10 minutes, squeeze in a bit of juice, stir through the spinach until it wilts and serve.

I spotted some flaked almonds in the cupboard so chucked some on top for a little extra crunch and I was feeling super lazy so served mine with supermarket microwave pilau rice.

Paella with chicken, prawns and chorizo

This is a paella recipe to appeal to all, its a great social meal and a good excuse to gather your friends and family together to share it.
A lot of people are wary of too much seafood so I have forgone the mussels in favour of chorizo sausage but you can add want you like. I always use raw prawns because the pre-cooked ones turn chewy so quickly.

For a tasty vegetarian alternative use vegetable stock and add green beans and cashew nuts in place of the meat and fish.

Recipe (serves 4)


Ingredients

• 1 chicken breast cut into 2-3cm pieces
• 100g chorizo sausage, diced
• 16 prawns 
• 1 onion, finely chopped
• 1 red pepper, finely chopped
• 2 good handfuls of frozen peas or petit pois
• 350g paella rice
• 2 generous handfuls flat leaf parsley, finely chopped
• 1/2 tsp smoked paprika
• 1 sachet Paellero paella seasoning *
• 2 lemons, one juiced, and one cut into 8 wedges
• 2 litres chicken stock or vegetable stock
• 4 tbsp passata
• olive oil

Method

1. Sprinkle a little of the paella seasoning onto the chicken and mix to coat
2. Heat a good glug of olive oil in the pan the add the chorizo and chicken ad cook until crisp and the oil has taken on the flavour and colour of the chorizo
3. Remove with a slotted spoon and set aside then add the onion, garlic and pepper, cook for about 5 minutes until the onion is translucent. Season with salt and pepper
4. Add the paella rice, the Pallero seasoning and smoked paprika and stir to combine
5. Add half the stock and the passata 
6. Simmer for 15 minutes stirring gently only occasionally to stop the rice sticking to the pan, adding more stock as required
7. Add the chicken, chorizo, peas, prawns, half the flat leaf parsley and the juice of a lemon.
8. Cook for approximately 5 minutes until the prawns are pink and the rice is tender and has absorbed all the liquid
9. Top with the wedged lemons and the rest of the flat leaf parsley and serve straight from the pan with a large glass of Rioja

The benefit of raw prawns is that as soon as they turn from grey to pink they are ready to eat. so you know they're not overcooked. You will have to remove the black vein running through each one as pictured because they are not good to eat. 

*To give this dish a really authentic flavour I use Paellero paella seasoning which I first discovered in Spain and brought back whenever I got the chance. It's now readily available online and worth searching out so do Google it.

Doodles by Jo Read!

Spanish tortilla with broad beans (v)

Broad beans are such an underrated vegetable, once the leathery grey outer skin has been discarded, their vibrant green colour and fresh taste are a perfect addition to pastas, risottos or used to enliven this Spanish classic.

Serve in wedges as part of a tapas meal, or even better cubed on a cocktail stick and served with an ice cold glass of cava or dry sherry.



Recipe (serves 4-6 as a canape or tapas)

Ingredients

• 6 eggs, beaten 
• 1 small onion, finely sliced
• 1 medium potato, finely cubed
• Good handful of frozen broad (fava) beans
• Olive oil

Method

1. Heat a generous glug of olive oil in a small (approx 20cm diameter) none stick pan
2. Add the onions and fry gently for about 10 minutes until soft and translucent 
3. Add the potato and cook for a further 10 minutes until soft
4. Add the broad beans and stir over the heat for 2 minutes
5. Tip the contents of the pan into the beaten egg and mix thoroughly with a fork
6. Add another splash of oil to the pan and pour the mixture in, pulling the sides of the tortilla into the middle to allow the raw egg to reach the bottom of the pan. Be careful not to overdo it or you may end up with broad bean scrambled egg.
7. Leave to cook on a low heat for 5 minutes, then check underneath with a non stick spatula to see if the underside is cooked. If it is not, just leave it for another minute or so and check again.
8. Once you are happy that the tortilla is half cooked, ensure that it is not stuck to the pan and then place a dinner plate over the top and flip the tortilla onto it. Add a little more oil to the pan and very carefully slide the tortilla cooked side up back into the pan and cook for a further five minutes until done.
9. Remove from the pan and allow to cool before serving.

Veggie black eyed bean chilli (v)

This is a spicy vegetarian treat that confirmed carnivores will enjoy too. The lime juice gives it a vibrant tang and the cocoa powder provides a real depth of flavour. Delicious served over rice or in wraps with guacamole and cheese.

Recipe (serves 2)

Ingredients

1 400g can black eyed beans
1 400g can chopped tomatoes
1 small onion, finely chopped
1 green or red pepper, finely chopped
2 cloves garlic, finely chopped
1 glug olive oil
Good shake of dried oregano
2 tsps ketchup
Juice 1/2 lime
1 tsp whole cumin seeds
1 tsp ground coriander
1 tsp dried chilli flakes (or to taste)
1/2 tsp cinnamon
1/2 tsp cocoa
1/2 tsp smoked paprika

Method

1. Gently fry the onion, garlic and pepper in the olive oil for 5-10 minutes until soft and season with salt and pepper
2. Add all the rest of the ingredients apart from the canned tomatoes and fry for a further 5 minutes to combine the flavours
3. Add the tomatoes, fill the empty can with water and add that too
4. Simmer for 30 minutes
5. Check the seasoning and add more chilli if you like a kick

TIP: If you've made it a little too spicy serve it with soured cream or plain yoghurt to calm it down.

June's lemon ice cream (v)

This recipe is a cracker and its really simple to make, it was given to me by my mum June. It has all the zesty freshness of a sorbet combined with the luxurious creaminess of ice cream. Perfect to zing up the mouth after a big meal or as a treat on a hot sunny day, good served on it's own or with strawberries.


June's lemon ice cream 

Ingredients:
3 1/2 lemons, grated rind and juice
175g/6oz icing sugar
300ml/1/2 pint double cream
150ml/1/4 pint plain yoghurt

Method:

1. Place lemon rind and juice in a jug with the icing sugar, mix thoroughly and set aside for 30mins until the sugar has dissolved.
2. whisk the cream until it forms soft peaks, then fold fold into the yoghurt
3. Stir the syrup again and mix into the cream and yoghurt
4. For best results use an ice cream machine at this point if you have one (I use a Magimix Le Glacier). If you don't have one, pour the finished mixture into a freezer proof container and put straight into the freezer. You will then need to remove it every hour and beat with electric mixers to prevent ice crystals forming. Do this 4-5 times.

Easy Piccalilli (v)

This vibrantly yellow pickle is delicious with cold cuts and cheese. For my version I have added red pepper for an extra colour boost. Try this recipe and let me know what you think, I can guarantee its better than any you will find in the shops and its quick and easy to prepare.

Easy Piccalilli

Ingredients:

700ml white vinegar

2 tbsp coriander seeds

500g cauliflower cut into 3cm florets

1 tbsp mustard seeds

2 onions, finely chopped

1/2 red pepper chopped into 1cm pieces

3 tbsp English mustard powder

3 tbsp cornflour

1tbsp turmeric

2 tsp ground ginger

150ml cider vinegar

100g french beans cut into 1cm pieces

1/2 courgette cut into 1cm pieces

2 garlic cloves, sliced

150g granulated sugar

Method:

1. Place the white vinegar and coriander and mustard seeds in a large heavy bottomed pan and bring to the boil. Add the cauliflower and onion and simmer for 5 minutes until slightly softened but still crunchy. Meanwhile, put the mustard powder, turmeric and ginger in a jug and gradually whisk in the cider vinegar until smooth.
2. Add the remaining vegetables, garlic and sugar to the pan and stir over the heat for 2-3 minutes until the sugar has dissolved. Drain over a large bowl to collect the vinegar.
3. Put the mustard mixture back into the pan and bring to the boil. Gradually add the drained vinegar and simmer for 8-10 minutes, until thick enough to coat the back of a spoon. Add the drained vegetables and take off the heat.
4. Spoon into sterilised jars (I put mine through the dishwasher) and leave for a month to mature.

Apple Chutney with Prunes & Dates (v)

I love my condiments and sharing them with others too. Today I'm making the first of several to give as christmas gifts to family and friends. A simple and delicious recipe perfect with cheese and cold meats, it has a little festive spice in it too. Soon I'll be bringing you recipes for Piccalilli, chilli jam and pickled onions.


Apple Chutney with Prunes & Dates


Ingredients:

• 1.5kg cooking apples
• 500g onions
• 250g dates
• 250g prunes
• 750g Demerara sugar
• 500ml white wine vinegar
• Zest and juice of two lemons
• 1 small chilli
• 1 tsp ground ginger
• 1 tsp ground allspice
• Pinch of ground cloves
• 1/2 tsp of salt
• 10 peppercorns
• 1 tbsp of mustard seed

Method:

1. Wash, peel, core and chop the apples and onions finely
2. Put all the ingredients into a heavy bottomed saucepan and bring slowly to the boil, stirring until the sugar is dissolved.
3. Simmer very gently until the chutney has reduced and thickened, stirring occasionally. This will take up to 4 hours so make sure you have plenty of time on your hands. It is ready when there is no separate liquid on top and a spoon drawn across the top leaves a track.
4. Place into sterilised jars (I put mine through the dishwasher) airtight jars and leave for a least a month to mature.

A Very British Birthday

Back in May, I celebrated my birthday and as it was close to the royal wedding, went with a patriotic theme.

I made really meaty sausage rolls, mini yorkies with roast beef, mustard and horsradish, union jack sherry trifle and many other goodies. I'm no food snob and think there is always a place for Monster Munch at the table too!

Friends entered the spirit and brought a great birthday cake and cupcakes.