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:

Greek Salad Served on Skewers

Ideal accompaniment to a whole barbecued fish.

Cook Time: 10 mins

Ingredients:
8 cherry tomatoes; 6 whole black olives, stoned; 225g / 8oz feta cheese, cubed; 1-2 tbsp chopped, fresh oregano; a little extra virgin olive oil
To serve: shredded salad leaves and crusty French bread

Method:

Divide the tomatoes, olives and feta cheese between 8 small wooden skewers. If using metal skewers, you may need to heat them first or the cheese may crumble.
Place on a nest of salad leaves, drizzle with olive oil and sprinkle with chopped oregano. Serve with crusty French bread.
If liked, add chunks of cucumber and wedges of red onion to the skewers, too.

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.

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.

Mozzarella and Tomato Bruschetta

Serves: 6; Prep: 10 mins; Cost: £5.35; Cals per portion: 250

Ingredients: 3 beef tomatoes, sliced; 3 x 100g pkts mozzarella di bufala; extra virgin olive oil, to drizzle over ingredients; salt and freshly ground black pepper; 18 fresh basil leaves; 6 slices olive Ciabatta bread; 2 cloves of garlic, peeled

Arrange the tomatoes and sliced mozzarella on a platter then drizzle with olive oil. Season and scatter over the basil leaves and olives. Set aside in a cool place until ready to serve.
Just before you are ready to eat, toast the slices of Ciabatta until golden, then rub the surface of each with the garlic. Drizzle a little olive oil over the bread and serve warm with the salad.

Menu idea: Chicken with sage and prosciutto; Garlic and herb roast potatoes; Peppers with fennel; Mascarpone and chocolate cassata

Brie with Redcurrant Sauce

Serves: 4; Cals per portion: 328; Prep time: 15 mins; Cook time: 10 mins

Ingredients: 8oz/225g Brie; 1 egg, size 3, beaten; 2oz/50g dried wholemeal breadcrumbs; 1oz/25g mixed chopped nuts; oil for deep frying; lambs lettuce to garnish.

For the sauce: 4 tblsp redcurrant jelly; 2 tblsp ruby port

Trim the brie into four equal triangles. Place the egg in a shallow dish and mix the breadcrumbs and nuts in another.
Dip the Brie into the egg to coat, then into crumb and nut mixture, making sure all the sides are well coated. Shake off any excess.
Heat the oil for deep-frying to 350oF / 180oC. Fry the Brie in two batches for 2-3 mins, or until the coating is golden. Drain well.
Meanwhile, make the sauce: Heat the redcurrant jelly and port in a pan until the jelly is melted.
Place the fried Brie on a serving plate, spoon a little sauce around it and garnish with lambs lettuce.
Serve with the remaining sauce.

Scallops in Asparagus Sauce

Cook time: 20 mins

Ingredients: 300g (10oz) young asparagus, stems trimmed; 8 large scallops; 1 tbsp butter; 200ml (7 fl oz) whipping cream

Cut off the top 5cm (2in) of the spears and reserve. Cut the stems into 2.5cm (1in) lengths. Add the asparagus stems to a pan of salted boiling water and cook for 5 minutes or until just tender. Remove with a slotted spoon and drain. Place the asparagus tips in the boiling water and cook for 5 minutes. Remove, drain and keep warm.
Meanwhile, place the scallops in buttered foil and bake in the preheated oven for 4 minutes at 190oC/375oF/Gas 5.
Place the cooked asparagus stems in a food processor with the cream and process to make a smooth sauce. Transfer to a small pan and heat gently, but do not allow to boil. Taste for seasoning and add salt if necessary. Arrange 2 scallops on each plate (or in a scallop shell) in a pool of sauce, and serve with some of the asparagus tips.

Some scallop plates to serve in.

A cookbook for all things scallopy.

Baked Eggs with Crab

Baked and served in dainty ramekins, these eggs on a layer of crab meat flavoured with brandy make a rich but simple snack.

Serves: 4; Takes: 25 mins

Ingredients: butter for greasing; 175g (6oz) canned crab meat; 4 tsp brandy; 4 large eggs; salt and black pepper; 4 tbsp single cream; cayenne pepper

To garnish: a few sprigs of chervil or parsley

To serve: Bread for toast, butter for spreading

Preheat the oven to 190oC/375oF/Gas Mark 5. Lightly grease four ramekins with the butter.
Put a quarter of the crab meat into the bottom of each of the dishes and sprinkle a teaspoon of brandy over each.
Break an egg carefully into each dish. Season with salt and pepper, then spoon a tablespoon of cream round the yolk of each egg. Dust lightly with cayenne pepper.
Put the dishes onto a baking sheet and bake for 10-15 mins or until the egg whites are set but the yolks are still soft.
Meanwhile, rinse, dry and chop the chervil or parsley, and make and butter the toast.
Serve the eggs hot, in their dishes, sprinkled with the chervil or parsley, accompanied by the toast.

Variation: Strips of salmon and a dash of sherry can be used instead of the crab and brandy, or you could use 2 chopped anchovy fillets with a very small amount of chopped thyme and a sprinkling of brandy.

Visit my shop to download this and 9 other Fish & Seafood recipes. A recipe card is available for download here.

Toasted Goats Cheese with Chicory

Serves 4

Ingredients: 4 tbsp olive oil; ½ tbsp Dijon mustard; 1 garlic clove, peeled and finely chopped; 2 tbsp white or red wine vinegar; 4oz/100g chicory leaves; 4oz/100g rocket leaves; 4 slices French bread; 4 small firm-textured goats’ cheeses (approximately 2½oz/65g each) or a 10oz/300g goats’ cheese log, cut into 4 slices; 2oz/50g butter; 2oz/50g hazelnuts, roughly chopped

Put the oil, Dijon mustard, garlic and vinegar in a screw-top jar and shake well. Arrange the chicory and rocket leaves on 4 plates.
Place the bread slices and chunks of cheese separately on a baking sheet. Spread butter over the cheese, cover with the hazelnuts and cook under a preheated grill for 2-3 mins or until the cheese is evenly browned and the bread is toasted.
Place a piece of toasted bread on each plate next to the salad leaves. Carefully place the cheese and hazelnuts on top and drizzle a little dressing over the toasties and salad. Serve immediately.

Thai Mango Salad

Cook time: 10 mins

Ingredients:
Finely pared rind and juice of 1 lime; 2 tbsp Thai fish sauce; 2 tsp caster sugar; 2 garlic cloves, crushed; 2 green chilli’s, seeded and finely chopped; 2 mangoes, peeled, stoned and cut into matchstick strips; 2 carrots, cut into matchstick strips; 2 carrots, cut into matchstick strips; 2 courgettes, cut into matchstick strips. To garnish: mint sprigs

Method:

Cut the lime rind into thin matchstick strips. Place the lime juice, fish sauce, sugar, garlic and chilli’s in a bowl and stir until the sugar has dissolved. Place the fruit and vegetables in a bowl and toss with the dressing. Sprinkle with the lime strips and serve garnished with mint sprigs.
A piquant mix of sharp, sweet and hot, this salad makes an unusual starter or it can accompany a spicy main course.