Fast Hummus

This recipe is courtesy of Easy Living Magazine

Prep time : 5 mins – No cooking – Total Cals : 212 – Fat : 15g

Ingredients: 400g (13oz) tin chickpeas; Juice of 1 lemon; 2 garlic cloves, crushed; 1 tsp paprika; 1 tsp ground cumin; 100ml (3 ½ fl oz) tahini (sesame seed paste); 2 tblsp extra virgin olive oil

Drain and rinse the chickpeas and place in a blender along with the remaining ingredients.
Blend until smooth and season well with salt and pepper.
Taste the mixture as your go and add more spices if necessary.
Serve with carrot sticks and pitta bread.

Tahini:

#humous #chickpeas #tahini

Falafel

This recipe is courtesy of Easy Living Magazine

Makes : 26 – Prep time : 15 mins plus soaking – Cook time : 20 mins

Cals per Falafel: 80 cals; Fat : 5g

Ingredients: 250g (8oz) chickpeas, dry and uncooked; ½ onion, chopped; 2 cloves garlic; 1 bunch parsley, chopped; 1 bunch coriander, chopped; ½ tsp salt; ½ tsp chilli powder; 1 tsp cumin; ½ tsp ground coriander; ½ tsp baking powder; 500ml (16 fl oz) vegetable oil, for deep-frying; ½ tsp ground or crushed sumac

Soak the chickpeas in water overnight (for at least 6 hours), then drain the water. In a food processor, grind the chickpeas on a low speed, slowly adding the onion, garlic, parsley and coriander until the mixture is coarsely ground.
Remove half of the mixture from the food processor and set aside. Re-grind the remaining part for an extra few minutes or until smoother than the other half. Mix the smooth and coarse portions together.
Mix the salt, chilli powder, cumin, ground coriander and baking powder together. Add this to the chickpea mixture. Add a little water if needed – the mixture may be a bit crumbly, but this is fine. It is now ready for frying.
In a pot or wok, heat the oil. This will be used to deep-fry the falafel. Use two tablespoons to mould the falafel. Fill one tablespoon with the mixture, then use another spoon on top to shape it.
Slowly drop the falafel into the hot oil, and repeat. Cook each side for roughly 2 minutes (until it turns brown). Remove from the oil onto a colander or place on top of a paper towel to soak up any surplus oil. Sprinkle with sumac and enjoy while hot (it’s good served with humous)

Sumac:

Middle Eastern cook book:

Penne Baked with Chard

This recipe courtesy of Easy Living Magazine

Comfort Food – Italian Style

Serves : 4 – Prep time : 10 mins, plus standing time – Cook time : 50 mins – Cals per serving : 1099 – Fat : 48.4g

Ingredients:
1.5l (48 fl oz) milk; 1 bay leaf; 400g (13oz) Penne; Olive oil; 2 cloves garlic, crushed; 8-10 leaves chopped chard or spinach; 60g (2oz) butter; 4 tbsp plain flour; 250g (8oz) grated cheddar; 50g (1 ¾oz) grated Parmesan; Salt and freshly ground black pepper; 60g (2oz) fresh breadcrumbs

Method:

Heat the oven to 190^oC (gas mark 5). Place the milk and bay leaf in a large saucepan over a low heat and bring to just under the boil. Remove and set aside for 10 minutes to infuse. Discard the bay leaf.
Cook the penne in a large saucepan of boiling salted water until it is al dente (check the cooking time on the packet). Drain the pasta and place in a large bowl.
Heat 2 tbsp olive oil in a large frying pan. Add the garlic and chopped chard and cook for about 5 minutes, or until the chard or spinach has reduced in size and is soft. Squeeze out any moisture.
Meanwhile, melt the butter in a large saucepan, then sprinkle on the flour, stir with a wooden spoon and cook for 1-2 minutes until the flour has browned slightly. Gradually pour in the milk, whisking constantly until there are no lumps. Bring to the boil, then reduce the heat and simmer, stirring, for 3-4 minutes until thickened. Add the cheddar and half the Parmesan. Pour the white sauce over the pasta. Add the chard or spinach and stir until combined. Season to taste with salt and pepper.
Spoon the mixture into a large, shallow, ovenproof dish and scatter with the remaining Parmesan and breadcrumbs. Bake for 35-40 minutes or until heated through and the topping is golden.

Tip: Chop 4 rashers of streaky bacon, mix with the breadcrumbs and sprinkle over the top before baking for a finishing touch.

Visit my shop to download this and 9 other Pasta recipes in the Pasta Volume 1 book. A recipe card is also available for download here.

Pea and Ham Broth

A recipe courtesy of Easy Living Magazine

Most of us have a packet of frozen peas in our freezer. They are useful for using as a side dish and in soups, risottos and braised dishes. This soup is startingly simple and fast. Home-made stock makes it even tastier, but you can just as easily use a good-quality organic chicken or vegetable stock cube or powder.

Serves : 2 – Quick and Easy – ready to eat in 10 minutes 🙂

Heat 1 tblsp olive oil in a saucepan and add 70g (2 ¼ oz) cubed pancetta, a crushed clove of garlic and two chopped stalks of celery.
Cook, stirring, for about 3 minutes, or until the pancetta is starting to colour and crisp and the celery softens.
Add 750ml (24 fl oz) of boiling chicken or vegetable stock or boiling water with a stock cube.
Add 300g (10oz) of frozen peas (straight from the packet) and 3 chopped spinach or chard leaves, and return the broth to the boil.
Simmer gently for about 3 minutes, or until the peas are tender.
Season to taste with salt and freshly ground black pepper. Serve immediately.

Moussaka

Currently in Corfu and had this for lunch so thought I would add a recipe.

Serves : 4 – Cals per portion : 575 – Prep time : 20 mins, plus standing – Cooking time : 1 hr 5 mins

Ingredients: 1 aubergine, trimmed and sliced; salt and ground black pepper; 2 oz (50g) butter; 2 tbsp vegetable oil; 2 onions, peeled and sliced; 2 garlic cloves, peeled and crushed; 1 lb (450g) lean minced lamb; 1 tbsp tomato puree; ¼ pt (150ml) lamb stock; 1 tsp dried thyme. For the sauce: 1 oz (25g) butter; 1 oz (25g) plain flour; ½ pt (300ml) milk; 2 oz (50g) cheddar cheese, grated; 1 egg, size 3, beaten

Method:

Place the aubergine on a plate and sprinkle with salt. Leave to stand for 30 mins. Rinse well and pat dry.
Preheat the oven to Gas 4, 350oF, 180oC. Heat the butter and oil in a large pan and fry the aubergine, turning frequently, for 3-4 mins or until golden on both sides. Remove from the pan, drain and reserve.
Add onions and garlic to pan, fry for 4 mins, then add lamb and continue to cook for 5 mins. Add tomato puree, stock and thyme, then season well and transfer to a baking dish.
To make the sauce: Melt butter in a pan, add flour and cook for 1 min. Remove from heat and stir in milk and cheese. Return to heat, season, and bring to boil, stirring frequently, Remove from heat and beat in egg.
Layer aubergines over lamb mixture, then pour sauce on top and cook in oven for 45 mins, or until cooked through. Serve with mixed salad.

Visit my shop to download this and 9 other Lamb recipes in the Lamb Volume 1 book. A recipe card is also available for download here.

Bacon Chops with Garlic Mushrooms

Serves: 4 : Cals per portion: 252

Heat 15ml (1 tbsp) olive oil and 25g (1oz) butter in a frying pan. Add 225g (8oz) quartered mushrooms and two crushed garlic cloves. Fry for 5 mins, then stir in 100g (4oz) trimmed and chopped green beans and fry for a further 5 mins until beans are just tender. Season.
Meanwhile, spread a little smooth mustard on each side of four bacon chops and cook in a cast iron pan or under a medium grill for 4 mins on each side until tender and crisp at the edges.
Serve the bacon chops with garlic mushrooms, beans and boiled rice.

Bacon, Cheese and Onion Slice

Serves: 4

Ingredients: 1 tblsp cooking oil; 2 onions, finely chopped; 8oz (225g) puff pastry; English or Dijon mustard; 4oz (100g) smoked bacon, chopped; 4oz (100g) cheddar cheese, grated; sesame seeds, to garnish

This slice makes great canapés, finger snacks or an accompaniment to soup.
Most people buy ready-made puff pastry but if you want to make your own, here’s how. Melt 2oz (50g) butter, cool. Leave 5oz (150g) butter to soften. Sift 7oz (200g) plain flour and pinch of salt into a bowl. Make well in centre, pour in about 4 fl oz (120ml) cold water, a few drops lemon juice and the melt butter. Knead lightly, then leave to rest for 20 mins. On a floured board, roll pastry from 4 sides, leaving a lump in centre – dough should look like a crossroads. Sit remaining butter on the centre lump of the dough and fold over each pastry flap. Pat into a rectangle measuring about 6 x 12in (15 x 30cm), refrigerate for 10-15 mins. Roll pastry lengthways until double in length. Fold both ends into centre, then fold once more. This is called a double turn. Complete process a further 3 times. Always roll with folded edge on left and leave to rest for 20-30 mins in fridge before each turn. Leave pastry in fridge for a further 30 mins before using. This makes roughly 1 lb (450g) of pastry but you can freeze the excess.
In a large frying pan, heat oil and fry onions for a few minutes until softened. Make sure onions do not brown. Allow to cool.
Roll out puff pastry very thinly into a 12in (30cm) square. Cut square in half and on one half only, spread a little mustard, according to your taste. Then spread with the onions, bacon and cheese and cover with the remaining pastry half. Roll up pastry parcel like a Swiss roll, then leave to rest in fridge for 1-2 hours.
Preheat oven to 220oC/425oF/Gas Mark 7. Remove roll from fridge, cut into ¾ in (18mm) slices, place on a greased baking sheet. Sprinkle with sesame seeds and bake for 12-15 mins until golden.

Bacon and Potato Omelette

Serves : 2 : Cals per portion: 430

In a medium sized frying pan, dry fry four rashers of streaky bacon for 2-3 mins until just cooked. Remove with a slotted spoon and cut each rasher in half, then set aside.
Beat five eggs with 45ml (3 tblsp) milk and season. Add a large knob of butter to the pan and when it’s foaming pour in the eggs. Cook for 2-3 mins until just beginning to set.
Cut two plum tomatoes into wedges and add to the pan with the bacon strips and 225g (8oz) cooked and sliced new potatoes. Place the pan under a preheated grill for a further 3-4 mins until just set and golden brown.
Serve straight from the pan sprinkled with ground black pepper and fresh chopped chives, if liked.

Cod Fish Fingers

A Gary Rhodes recipe

This delicious dish works just as well with salmon as cod. Once you’ve made it, you’ll see the humble fish finger in a whole new light.

These really are just fillet of cod cut into fingers. I normally take 4 x 6-8oz (175-225g) fillets and cut them in strips/fingers allowing 3 per portion. This recipe can also be used for canapés. Just cut the fish, cod or salmon (both work), into 1 in (2.5cm) cubes. Then crumb and deep-fry before sitting on cocktail sticks. These are good fun and very tasty with the sour tartare sauce.

Serves : 4
Ingredients: 1 tblsp freshly chopped parsley; fresh breadcrumbs made from 10-12 slices white bread; zest and juice of 2 lemons; salt and pepper; 2 eggs, size 2; 2-3 tblsp milk; 4-6-8oz (175-225g) cod fillets, cut into fingers; plain flour for dusting; 1 dsp each chopped shallots, capers and gherkins; 5-10 fl oz (150-300ml) sour cream; oil for deep-frying

In a large bowl, mix ¾ of the freshly chopped parsley with the white breadcrumbs and the lemon zest. Season with salt and pepper. In a separate bowl, beat together the eggs and milk.
Season the fish fingers with salt and pepper and then lightly dust with flour. Dip into the egg mix then into the crumb mix. These are now ready for frying or can be re-dipped in the egg and re-crumbed to give a thicker, crunchier finish. Set aside.
To make a sour Tartare sauce to accompany the fish fingers, mix the chopped shallots, capers and gherkins with the remaining parsley and the sour cream. Season then add the lemon juice to taste. Pour into a small serving dish.
Heat the oil to 170oC/325oF in a deep-fat fryer. The fish fingers can now be deep-fried in batches for 5 minutes or until golden brown and crispy. Serve with the homemade Tartare sauce.

Asparagus, Red Pepper and Halloumi Salad

Serves: 4; Takes: 25 mins plus marinating; Calories/Fat: 304 cals /22g; Sodium/Added sugar: 1.2g/0.4g

Ingredients:
2 tbsp olive oil; 1 garlic clove, crushed; 2 sprigs of fresh thyme; 3 red peppers, deseeded and quartered; 400g (14oz) asparagus, trimmed; 1 x 250g Halloumi cheese, thickly sliced; 2 tbsp sweet chilli sauce; Salt

Method:

Mix the oil, garlic and thyme and marinade the vegetables and cheese, reserving a little, for at least 15 mins or in the fridge overnight.
Barbecue the peppers first (they can take up to 10 mins), turning occasionally. When the peppers are almost ready, add the asparagus for one min and then the Halloumi for 30 seconds on each side.
Skin the peppers and mix with the cheese and asparagus. Season with salt. Stir the chilli sauce into the remaining marinade and drizzle over the warm salad.