Mixed Bean Casserole

Recipe courtesy of Woman’s Own from many years ago!

Serves : 4

Prep time : 10 minutes;   Cook time : 45 minutes

Ingredients:
1 tblsp vegetable oil
1 onion, peeled and sliced
2 garlic cloves, peeled and crushed
2 celery sticks, washed and sliced
2oz (50g) plain flour
1 tblsp tomato puree
½ pint (300ml) vegetable stock
500g carton sieved tomatoes
1 green chilli pepper, sliced
1 tsp chilli powder
400g can mixed beans in salted water, drained
420g can red kidney beans in salted water, drained
420g can butter beans in salted water, drained
400g can chopped tomatoes
Salt and ground black pepper

Step One : Preheat the oven to Gas 4/350oF/180oC. Heat the oil in a flameproof casserole dish and add the onion, garlic and celery. Sauté for 3 minutes, or until softened.

Step Two : Stir in the flour and tomato puree and cook for a further 1 minute.

Step Three : Add vegetable stock, sieved tomatoes, sliced chilli pepper, chilli powder, beans and the chopped canned tomatoes.

Step Four : Season well with salt and ground black pepper, then cover and cook in the oven for 40 mins. Serve.

Some other bean recipes can be found here …

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Chocolate and Chestnut Cake

Cuts into 10-12 slices

Ingredients for the cake:
4 medium eggs separated
250g (8oz) caster sugar
90g (3oz) plain chocolate, grated
435g can chestnut puree.

Ingredients for the filling:
150ml (1/4 pint) double cream
30g (1oz) caster sugar
1 tbsp brandy, optional
Icing sugar, for dusting
two 20cm (8in) round sandwich tins, base lined with greaseproof paper

Step One : Set the oven to Gas 4/180oC/350oF.

Step Two : To make the cake: Whisk the egg yolks and the caster sugar together until thick and creamy. Fold in the chocolate and three-quarters of the chestnut puree.

Step Three : Whisk egg whites until stiff, then fold into the chocolate and chestnut mixture. Divide between the tins and level the surface.

Step Four : Bake the cakes in the centre of the oven for 20-25 mins, until they are firm in the centre. Remove from the oven and allow to cool in the tins for 5 mins before turning out on to a wire rack to cool.

Step Five : To make the filling: Lightly whip the cream and sugar together. Mix the brandy, if using, with the remaining chestnut puree, then fold the puree into the cream.

Step Six : Spread filling over one cake layer. Place the other on top. Dust with icing sugar.

Additional recipes for using Chestnuts can be found here …

Baked Lamb and Vegetables

Serves: 4

Prep time: 20 mins; Cook time: 50 mins

Low Fat

Ingredients:
4 x 7oz (200g) lamb shoulder chops
1 large onion, peeled and cut into wedges
1 medium carrot, peeled and cut into strips
1 medium turnip, peeled and cut into strips
1 celery stick, trimmed and sliced
pinch of garlic salt
pinch of dried thyme
pinch of ground black pepper
4 thin slices lemon

Step One : Cut four 12 in (30cm) squares of foil. Trim and discard any fat from meat and place a lamb chop in the centre of each foil square.

Step Two : Divide the vegetables equally between the lamb chops.

Step Three : Preheat the oven to Gas 4/350oC/180oF. In a small bowl, mix together the garlic salt, thyme and the black pepper, then sprinkle over the vegetables. Place lemon slices on top.

Step Four : Fold the foil squares tightly around the chops to seal, the place the foil parcels on a large baking sheet. Cook in the preheated oven for 50 mins, or until the chops are tender and cooked through. Discard lemon before serving the lamb and vegetables.

Find other lamb recipes here …

Cauliflower Shawarma with Pomegranate Seeds

Recipe courtesy of Psychologies magazine and taken from Berber & Q by Josh Katz.

If there was a single dish that has come to symbolise Berber & Q, it would be their cauliflower shawarma!

IMG_1007Ingredients (Serves 6-8)

For the Shawarma Butter

• 40g unsalted butter, softened
• Juice of 1 lemon
• 1 garlic clove, minced
• 1 ½ tbsp finely chopped coriander
• 1 tbsp ground cinnamon
• 1 tbsp ground sumac
• 1 ½ tsp ground cumin
• ½ tsp ground allspice
• Pinch of ground nutmeg
• Pinch of ground cardamom
• 1 whole cauliflower

For the Garnish
• 4 tbsp Tahini Sauce
• 1 tbsp pomegranate molasses
• 1 ½ tbsp pine nuts, toasted
• 1 small green chilli, finely chopped
• 2 tbsp pomegranate seeds
• 1 tsp dried rose petals
• 1 tbsp roughly chopped flat-leaf parsley
• Extra virgin olive oil (optional)

Step One – To make the butter, combine all the ingredients in a mixer or whisk in a large bowl. Set aside until needed. It can be kept in the fridge for several weeks, but must be brought to room temperature before using.

Step Two – Trim the outer cauliflower leaves, leaving some stragglers behind. Set a large saucepan of salted water on a high heat and cover with a lid. Once boiling, lower the cauliflower into the pan.

Step Three – Bring the water back to the boil, then turn the heat down to medium, so the water has a gentle roll. The intention is to par-cook the cauliflower. It should take 7 minutes from when the water comes back to the boil.

Step Four – Set the cauliflower on a cooling rack over a roasting tray and allow to drip-dry. Brush all over with the spiced butter, and try and get beneath the floret canopy to reach the inner sections. Retain some of the butter for brushing later. Season with salt and pepper.

Step Five – Preheat the oven to 240oC, gas mark 9, and blast the cauliflower for 5-7 minutes, until blackened all over. (You want it to lightly char, not to form an acrid burned crust). Once sufficiently oven-roasted, transfer it to finish on the barbecue for a few minutes, basting it periodically with any leftover butter.

Step Six – Transfer to a serving plate. Spoon over the Tahini sauce and pomegranate molasses, and finish by sprinkling over the pine nuts, green chilli, pomegranate seeds, rose petals and parsley. A drizzle of olive oil adds a nice glossy finish. Serve immediately – the cauliflower tastes so much better when hot.

Spiced Cod with Turmeric-Roasted Cauliflower

Recipe courtesy of Psychologies Magazine (February 2017) and taken from Clean Eating Alice Eat Well Every Day: Nutritious, healthy recipes for life on the go by Alice Living.

A diet high in cruciferous vegetables, such as cauliflower, has been linked to a reduction in the risk of cancer.  Cauliflower is also full of antioxidants and dietary fibre and is therefore a superfood that you should be including in your diet.  Paired with some heavenly baked fish and spices, this is a great weeknight supper staple.

Serves 2

Ingredients:

  • 100g Greek yogurt
  • 1 small garlic clove, peeled and minced
  • 2 sprigs each of fresh mint and coriander, leaves chopped
  • 1 tsp turmeric, plus an extra pinch
  • 1/4 tsp ground cumin
  • 2 large cod fillets
  • 1 small cauliflower, cut into florets
  • 1 tbsp coconut oil
  • Sea salt
  • Freshly ground black pepper

Step One – In a bowl, mix the yogurt and garlic with the chopped mint and coriander, a pinch of turmeric and the cumin, until completely combined.

Step Two – Add the cod, turn to coat and set aside to marinate.

Step Three – Preheat the oven to 200oC / 400oF / Gas Mark 6.

Step Four – Put the coconut oil into a roasting tray and place in the hot oven until melted.  Add the cauliflower, sprinkle over a teaspoon of turmeric and season with a little salt and pepper then toss in the oil to cover.

Step Five – Roast in the hot oven for 40 minutes, adding the fish for the final 12 minutes.  Serve immediately.

Grapefruit, Fennel and Cucumber Salad

IMG_1008 (2)Recipe courtesy of Psychologies, taken from CIBI : Simple Japanese-inspired Meals to Share with Family and Friends written by Meg & Zenta Tanaka.

This combination tastes as beautiful as it looks and goes nicely with baked fish, a mild curry or a meat dish.

Ingredients (Serves 4-6)

• 100g (about ½) pink grapefruit, peeled and separated into segments
• 100g (about ½) grapefruit, peeled and separated into segments
• 1 Lebanese (short) cucumber or ½ telegraph (long) cucumber, cut into thin rounds, then quartered
• 400g fennel bulb, halved and thinly sliced
• 1 tbsp finely chopped flat-leaf pasley
• 90ml Honey Mustard Dressing

Step One – Cut each grapefruit segment in half at an angle.
Step Two – Cut the cucumber rounds into quarters.
Step Three – In a bowl, combine the grapefruit, cucumber, fennel and parsley. Add the dressing and mix well.

Buttermilk Chicken Shish Kebab

Recipe courtesy of Psychologies Magazine and taken from Berber & Q by Josh Katz.

Shish kebab is commonplace to all the cuisines across the Middle East.  Most use chicken breast meat, but chicken thighs is good in this recipe for its juiciness and flavour.

IMG_1006Ingredients (Serves 2-4)

• 100ml buttermilk
• ½ tsp ground cumin
• ¼ tsp cayenne pepper
• 1 tsp sweet paprika
• ¼ tsp ground cinnamon
• 2 garlic cloves, minced
• 2 tbsp Garlic oil or olive oil
• 1 tbsp hot red pepper paste (biber salcasi))
• Grated zest and juice of 1 lemon
• 1 tsp salt
• ¼ tsp coarse ground black pepper
• ½ onion, sliced
• 8 chicken thighs, deboned, skinned and quartered
• 2 green peppers, deseeded and cut into chunks
• 2 red peppers, deseeded and cut into chunks
• 1 red onion, peeled and quartered
• Pittas or flatbreads
• 2 tbsp olive oil, plus extra to brush
• 1 tbsp thinly sliced spring onion
• 1 tbsp picked oregano leaves

Step One – Put the buttermilk, spices, garlic, Garlic oil, red hot pepper paste, lemon zest and juice, salt, pepper and onion in a bowl and stir together to combine. Add the chicken pieces to the marinade and massage the mixture into the chicken to ensure it’s evenly distributed. Cover the bowl and leave in the fridge for 4-6 hours, or preferably overnight.

Step Two – Skewer the chicken pieces intermittently with the red and green peppers and red onion. Warm up your barbecue so you are cooking on medium-hot embers. Grill the skewers directly over the burning coals, turning frequently to ensure both sides are well-coloured and the chicken is cooked all the way through.

Step Three – Brush the pitas or flatbreads with a little olive oil mixed with a few drops of water, and warm through briefly on the grill. They can be placed directly on top of the skewers if there isn’t sufficient room in the barbecue.

Step Four – Remove the pitas and transfer to a serving platter. Place the skewered chicken thighs on top, brushed with olive oil. Scatter the spring onion and oregano leaves liberally over the skewers.

French Country Soup

This classic recipe is nutritious and high in fibre and vitamins.

Serves: 4

Ingredients:
1 tbsp (15ml) olive oil
1 small onion, chopped
1 medium leek, sliced
2 pints (1.1 litres) vegetable stock
1 medium potato, weighing about 175g (6oz), peeled and chopped
2 celery sticks, chopped
2 medium carrots, chopped
200g (7oz) can chopped tomatoes
25g (1oz) dried pasta shapes
100g (3 ½ oz) french beans, halved
1 large or 2 small courgettes, sliced
100g (3 ½ oz) pre-cooked or drained, canned flageolet or haricot beans
Salt and freshly ground black pepper

Step One : Heat olive oil in a large flameproof casserole dish. Add the onion and leek, and soften for 5 mins, stirring occasionally. Add stock, potato, celery, carrots and canned tomatoes, then simmer, covered for 15 mins.

Step Two : Add pasta, French beans and courgettes, and simmer for 15 mins. Stir in flageolet or haricot beans, season well and simmer for 2 more mins.

Step Three : Serve the soup with crusty baguettes.

More yummy soup recipes can be found here …

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English Apple and Tipsy Bread and Butter Pudding

Serves 4

Ingredients:
175g (6oz) dry, crusty French bread, cut into bite-size pieces
3 English apples, cored and diced
25g (1oz) raisins
85ml (3fl oz) whisky
400ml (14fl oz) milk
Butter
4 eggs
100g (4oz) caster sugar

Step One : Preheat oven to Gas 5, 190°C, 375°F. Put bread, apple and raisins in a bowl, pour over whisky and half the milk and leave to soak. Butter 4 ramekin dishes.

Step Two : In a large bowl, whisk eggs with the sugar. Slowly whisk in rest of milk until smooth. Divide bread mixture between the ramekins, pour egg custard over each and bake in the oven for 30-40 mins. The custard should be just set and the top of the pudding golden.

Serve Warm.

Find more Apple dessert recipe’s here …

Chicken Casserole

Take succulent chicken quarters and ad a selection of your favourite vegetables, spice up with a little salami and herbs, add a splash of port … and you’ve got a meal in one.

Serves: 4;   Approx. Cals per portion: 739
Prep time: 25 mins; Cooking time: approx. 55 mins

Ingredients:
1 1/2lb (675g) new potatoes, scrubbed
225g (8oz) shallots
225g (8oz) baby sweetcorn
225g (8oz) sugar-snap peas
Small bunch of fresh coriander, washed and tied together with string
175g (6oz) mushrooms
4 chicken quarters, each weighing approx. 300g (10oz)
Freshly ground black pepper
3 tbsp olive oil
100g (4oz) sliced salami, chopped
1 clove garlic, peeled and crushed
1 1/4pt/750ml fresh chicken stock
2 tbsp cornflour
1/4pt/150ml white port or dry sherry

Step One : Depending on the size, halve or quarter potatoes. Peel and halve the shallots and place in a bowl with the potatoes. Reserve. Wash the baby corn and sugar-snap peas, then trim corn and top and tail peas. Place the bunch of coriander in a large casserole dish, then place the prepared peas and corn on top. Wipe and slice the mushrooms.

Step Two : Wash the chicken quarters and pat dry with kitchen paper. Trim away excess fat from the chicken and cut each portion in half to make eight pieces. Season with black pepper. Heat the olive oil in a large frying pan and sauté the chicken for 6-7 mins until golden brown on both sides. Drain and add to the casserole.

Step Three : In the same frying pan, sauté the new potatoes, shallots, mushrooms, chopped salami and garlic for 4-5 mins until lightly golden. Drain and place in the casserole. Mix the casserole ingredients well. Preheat the oven to Gas 5 / 375oF / 190oC.

Step Four : Spoon 1 tbsp of the frying pan juices into a saucepan and season.
Pour chicken stock into the saucepan. Blend cornflour with a little of the port or sherry and add to pan with remainder. Bring to the boil, stirring, and cook until thickened. Pour into casserole, then cover and bake in oven for 45 mins, or until cooked through. Discard bunch of coriander before serving casserole with crusty bread.

Find other Casserole recipes here …