Oven-baked Beans

Recipe courtesy of Psychologies Magazine (June 2014) and taken from Fresh and Light by Donna Hay.

This is a great meal to make when you’re short on time but need something robust to keep you going.

IMG_1831

Serves : 4

Ingredients:
8 cloves garlic, peeled
750g cherry tomatoes
100g flat pancetta, chopped
6 sprigs fresh oregano
2 x 400g tins butter beans or large lima beans, drained and rinsed
125ml vegetable or chicken stock
Grated parmesan and chargrilled sourdough bread, to serve

Step One : Preheat the oven to 200oC / 400oF. Place the garlic cloves, tomatoes, pancetta and oregano in a baking dish and bake for 30 minutes.

Step Two : Add the beans and stock and cook for a further 10 minutes or until the beans are warmed through.

Step Three : Sprinkle the beans with parmesan and serve with the bread and some wilted baby spinach, if desired.

Chocolate Beef Chilli with Jalapeno And Cheese Scones

Recipe taken from Clodagh’s Suppers: Suppers to celebrate the seasons by Clodagh McKenna published in Psychologies Magazine (February 2019)chocolate beef chilli with jalapeno and cheese scones

Ingredients for the Chilli :
50g salted butter
300g minced beef
1 small white onion or shallot, finely chopped
2.5cm piece of fresh ginger, peeled and grated
3 garlic cloves, crushed
1 tsp ground cumin
1 tsp ground cinnamon
3 small dried chillies, chopped
100g smoked bacon lardons
100g fully cured, ready-to-eat chorizo, diced
150ml red wine
400g can cherry tomatoes
300ml water
1 tblsp brown sugar
2 tsp finely chopped fresh or dried oregano
2 bay leaves
1 tblsp tomato ketchup
50g dark chocolate, grated
400g can red kidney beans, rinsed and drained

For the scones :
225g plain flour, plus extra for dusting
1 tblsp baking powder
Pinch of fine sea salt
50g salted butter, chilled and cubed
125g Dubliner cheese, grated
2 jalapeno chillies, finely chopped
125-150ml milk or buttermilk

Serves : 6

Step One : Place a flameproof casserole dish over a medium heat and add half the butter. Once melted, add the minced beef and cook, breaking up with a wooden spoon, until browned. Transfer to a plate.

Step Two : Add the remaining butter to the casserole dish, stir in the onion or shallot, ginger and garlic and cook for two minutes, then stir in the cumin, cinnamon and dried chillies and cook for a further minute. Add the bacon lardons and chorizo and cook, stirring for about three minutes until lovely and crispy.

Step Three : Return the beef to the pan and stir well. Pour in the red wine and cook for two minutes more. Then add the tomatoes, measured water, sugar, oregano, bay leaves and ketchup. Season with salt and pepper, stir well, then cover the pan with a lid and simmer over a low heat for two hours.

Step Four : While the chilli is cooking, make the jalapeno and cheese scones. Preheat the oven to 200oC , gas mark 6, and dust a baking tray with flour. Sift the flour, baking powder and salt into a large bowl. Add the butter and rub in with your fingertips until the mixture resembles fine breadcrumbs. Stir in half the grated cheese, followed by half the jalapenos, then gradually mix in enough milk with a fork to make a soft dough.

Step Five : Roll out the dough on a floured work surface into a round, 1 cm deep. Cut into six wedges, place on the floured baking tray and sprinkle the remaining cheese and jalapenos on top. Bake for 15 minutes until golden brown. Transfer the scones to a wire rack and leave to cook for 10 minutes.

Step Six : Remove the lid of the casserole and stir in the chocolate and kidney beans, then simmer, uncovered, for 15 minutes. Serve with the jalapeno and cheese scones.

Roast Chicken with Pomegranate, Pancetta and Brandy

Recipe courtesy of Psychologies Magazine (Dec 2015) and taken from At Home with Umami: Home-cooked recipes unlocking the magic of super-savory deliciousness by Laura Santtini.

This is a real showstopper, especially if you are generous with the brandy.  Serve with basmati rice steamed with cardamom pods to make the rice extra fragrant.

Chicken and pomegranate

Serves : 4

Ingredients:
3 tblsp olive oil
1 medium chicken, jointed into 8 pieces by a butcher
3 shallots (2 quartered, 1 chopped finely)
1 bunch fresh sage
4 garlic cloves
30g dried porcini mushrooms, soaked in 250ml boiling water, drained and chopped
4 medium pomegranates
25g butter
100g pancetta
generous splash of brandy
250ml double cream
sea salt and freshly ground black pepper
basmati rice, to serve

Step One : Preheat the oven to 180oC (350oF) Gas 4. Heat the oil in a cast-iron casserole dish over a medium-high heat. Add the chicken and brown on all sides. Season.

Step Two : Once browned, remove from the heat. Add the quartered shallots, half the sage, garlic and the liquid from the mushrooms. Replace the chicken, cover with a tight-fitting lid and roast in a preheated oven for 1 hour.

Step Three : Meanwhile, deseed the pomegranates by slicing them in half and bashing them with a wooden spoon over a bowl so that the seeds fall out. Crush the seeds slightly with a potato masher to release their juices.

Step Four : Take out the chicken and pour the pomegranate juices into the pan, reserving the seeds for later. Pop the chicken back into the oven.

Step Five : Make the sauce. Heat the butter in a medium saucepan over a medium heat. Once it has melted, add the chopped shallot and cook until translucent. Add the mushrooms, the rest of the sage and pancetta, and cook until the pancetta begins to crisp and the fat melts. Once the chicken is cooked, pour off its sauce into the mushrooms pan. Cover the chicken with foil to keep it warm.

Step Six : Add the brandy and the double cream to the sauce. Simmer until the sauce has reduced enough to coat the back of a spoon, then pour it back over the chicken, sprinkle with the reserved pomegranate seeds, and serve immediately with bowls of hot basmati rice.

Herby Christmas Turkey

Recipe courtesy of Prima Magazine.

Sorry but I had to do a one turkey recipe 🙂

The butter and soft cheese eased gently under the skin of the turkey keeps the flesh wonderfully moist and full of flavour, while the rich fruity stuffing is really something else again.

turkey picture

Ingredients

Stuffing:
1oz (25g) butter
4oz (125g) onion, roughly chopped
1 clove of garlic, crushed
4oz (125g) smoked streaky bacon, roughly chopped
4oz (125g) field or brown cap mushrooms, roughly chopped
3oz (75g) white bread
3oz (75g) no-soak dried apricots, roughly chopped
1 tblsp (15ml) chopped fresh parsley
1 1/2 tsp (7.5ml) dried tarragon
12oz (350g) good quality pork sausage-meat
4 tsp (20ml) wholegrain mustard
rind of 1 lemon
1 tblsp (15ml) lemon juice

For the butter:
8oz (225g) butter
4oz (125g) soft cheese
3oz (75g) toasted pine nuts, finely chopped
6 tblsp (90ml) chopped fresh mixed herbs, eg. parsley, thyme and chives
rind and juice of 1 lemon

10lb (4.5kg) oven ready turkey

Step One : To make the stuffing, heat butter in a pan and cook onion and garlic until beginning to soften. Add the bacon and mushrooms, and cook until all excess moisture has evaporated. Cool.

Step Two : Cut the bread into 1/2 in (1 cm) cubes. Add to mushroom mix with apricots, herbs, sausage-meat, mustard, grated lemon rind and 1 tblsp juice. Season.

Step Three : Mix butter, cheese, pine nuts, herbs and grated rind and juice of lemon with seasoning. Place mixture in a piping bag with a large plain nozzle.

Step Four : Preheat the oven to Mark 4 (350oF / 180oC). Place your fingers in between the skin and the breast meat at the neck end of the turkey and release the skin, making a pocket over the breast. Be careful not to rip the skin. Gradually pipe butter under the skin. Run your hands over the skin of the turkey to spread the butter evenly underneath.

Step Five : Spoon stuffing into neck end and secure with skewers.

Step Six : Cook in a roasting tin, covered with foil, for 3 1/2 – 4 hours, basting occasionally, or until golden brown. When cooked, the juices will run clear when a skewer is inserted into the thickest part of the leg. Cook for a little longer if necessary

Step Seven : Leave the bird in a warm place on a serving dish for 20 minutes before carving.

Tip: Prepare ahead: Make the stuffing and butter the night before and refrigerate.

Oaty Fish Crumble

It’s hearty, satisfying and good for you!

Serves: 4

Prep time: 25 mins; Cook time: 45 mins

Ingredients:
12oz (350g) cod fillet, skinned
8oz (225g) smoked haddock fillet, skinned
1 tblsp (15ml) cornflour
1oz (25g) butter
1oz (25g) plain flour
½ pt (300ml) milk
5 fl oz (142ml) soured cream
2 tblsp (30ml) chopped fresh parsley
Salt and pepper
3oz (75g) frozen peas
3oz (75g) frozen or canned sweetcorn
4oz (125g) cooked peeled prawns.

Topping:
4oz (125g) butter
3oz (75g) wholemeal plain flour
2oz (50g) porridge oats
2oz (50g) red Leicester cheese, grated

Step One : Cut the fish into bite-sized pieces and toss in cornflour.

Step Two : Melt butter, stir in flour and cook for 2 minutes. Off the heat, gradually add milk, then cream, parsley, seasoning, peas and sweetcorn. Return to the heat and slowly bring to the boil, stirring. Cook for 2 minutes.

Step Three : Stir in the fish and prawns then spoon into a 2 pt (1.1 litre) ovenproof dish.

Step Four : Preheat the oven to Mark 5 / 375oF / 190oC. Rub butter into the flour and oats. Stir in cheese and sprinkle over fish mixture. Bake for 30-35 minutes, until crisp and golden.

Some other firm family favourites can be found here …

Chicken with Bacon Dal

Serves : 4

Prep time: 10 mins;    Cook time: 40 mins

Delicately spiced with Indian flavourings, these red lentils make a truly wonderful sauce to serve with chicken.

Ingredients:
2 tblsp (30ml) oil
4 chicken portions
8oz (225g) onion, chopped
1 clove of garlic, crushed
4oz (125g) streaky bacon, finely chopped
1 in (2.5cm) fresh root ginger, peeled and finely chopped
8oz (225g) split red lentils
1 red chilli, deseeded and finely chopped
1 tsp (5ml) turmeric
2 tsp (10ml) ground cumin
1 tblsp (15ml) ground coriander
1 pint (600ml) chicken stock
2oz (50g) creamed coconut
1 tblsp (15ml) lemon juice
Salt and pepper
2 tblsp (30ml) chopped fresh coriander

Step One : Heat the oil in a large non-stick sauté pan and brown the chicken well. Remove and drain on kitchen paper.

Step Two : Cook the chopped onion and crushed garlic for 5 mins. Add the streaky bacon and cook for a further 3 mins.

Step Three : Stir in the ginger, lentils, chilli, turmeric, cumin and ground coriander and cook for a further 2 mins. Add the stock and bring to the boil.

Step Four : Add the chicken, cover and simmer gently for 25 mins, stirring occasionally and adding a little more stock if necessary, until the chicken and lentils are tender.

Step Five : Grate the creamed coconut and stir into the lentil mixture together with the lemon juice. Adjust the seasoning, heat through and stir in the fresh coriander just before serving.

Other Dal recipes can be found here …

Meatballs with Tomato Sauce

Serves: 4

Prep: 25 mins;   Cook: 35 mins

These tasty pork meatballs are easy to make and will be popular with the whole family.

Ingredients:
4 tblsp (60ml) oil
1 onion, finely chopped
1 tsp (5ml) fennel seeds
8oz (225g) minced pork
1 clove garlic, crushed
2 tblsp (30ml) fresh parsley, chopped
1 tsp (5ml) lemon juice
4oz (125g) fresh white or brown breadcrumbs
1 egg
Salt and pepper
2 tsp (10ml) wholegrain mustard
2oz (50g) plain flour

Tomato Sauce:
1 tbsp (15ml) olive oil
2 carrots, grated
14oz (396g) can chopped tomatoes
juice of 1 orange
3 tbsp (45ml) sherry (optional)
Salt and pepper

Step One : Heat half the oil in a frying pan and gently fry the onion and fennel seeds until the onion is softened.

Step Two : In a large bowl mix together the pork mince with the onion, garlic, parsley, lemon juice, breadcrumbs, egg, seasoning and mustard combining together well.

Step Three : Using a tablespoon scoop out spoonfuls of the mixture and form into round meatball shapes. Roll the meatballs round in the flour shaking off any excess.

Step Four : Heat the remaining oil and fry the meatballs, a few at a time, until browned.

Step Five : Make the sauce by heating the olive oil in a saucepan and cooking the carrots until softened. Add the tomatoes, orange juice and sherry, season well, then simmer over a gentle heat until the sauce is thick and pungent.

Step Six : Add the meatballs to the sauce and continue cooking for a further 20 minutes. Serve hot with potatoes and broccoli.

Other Meatball recipes 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 …

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.

Bean and Pepperoni Risotto

Serves: 4 – Prep time: 20 mins – Cook time: 35 mins – Cals per portion: 560

A colourful, easy to make twist on a classic dish.

Ingredients:
3 tbsp (45ml) olive oil
1 onion, sliced
225g (8oz) carrots, diced
1 green pepper, deseeded and diced
200g (7oz) Pepperoni, sliced
1 tbsp (15ml) paprika
225g (8oz) easy-cook brown rice
225g (8oz) can chopped tomatoes
1 ½ pt (900ml) chicken stock
283g (10oz) can red kidney beans, drained
396g (14oz) can chickpeas, drained
50g (2oz) fresh grated Parmesan cheese
Basil leaves to garnish

Step One: Heat the olive oil and cook the onion until softened. Add carrots, green pepper and pepperoni and cook for 2-3 mins. Stir in paprika and rice. Cook for 2-3 mins, so all the grains are coated.

Step Two: Stir in chopped tomatoes and ¼ pt (150ml) of the stock. Cook, stirring constantly, until liquid is absorbed.

Step Three: Gradually add the remaining stock, waiting for it to be absorbed, before adding more. When it’s all added, the rice should be tender. Add a little more stock if necessary. Add the beans and chickpeas and heat through. Stir in the Parmesan and scatter over the basil leaves.