Winter Trifle

Ingredients:

4 tbsp Grand Marnier
100g (3 ½ oz) dried cherries
100g (3 ½ oz) dried sultanas
250g (8oz) Jamaican ginger cake
600ml (20 fl oz) chilled custard
Toasted flaked almonds, to serve

For the Syllabub:

Grated zest of ½ lemon
2-3 tbsp caster sugar
100ml (3 ½ fl oz) sweet white wine
300ml (9 ½ fl oz) cream

Serves: 8 Prep time: 25 mins, plus refrigeration and standing time

Step One: Soak the dried fruit in the alcohol for 6 hours or overnight. Strain, reserving both the fruit and alcohol. Cut the cut into slices 1 cm (½ in) thick and arrange a single layer over the base of a large glass trifle bowl. Pour over the fruit and alcohol. Pour the custard over the cake covering with cling film and chill for at least 3 hours.

Step Two: To make the syllabub cream, mix together the lemon zest, sugar and wine and leave for 30 minutes. Strain through a fine sieve into a large bowl, then add the cream and whip until the mixture just holds it shape. Be careful not to over whip it.

Step Three: Spoon the cream over the trifle and return it to the fridge until you are ready to serve. Just before serving, decorate with toasted almonds and silver dragees, if desired.

Recipe courtesy of Easy Living Magazine

Seafood Bisque

Ingredients:

20g (¾ oz) butter
650g (1 lb 5oz) small shrimps or prawns (in the shell)
1 medium onion, peeled and chopped
2 leeks, roughly chopped
1 stick celery roughly chopped
1 medium carrot, roughly chopped
2 cloves of garlic, peeled and chopped
½ tsp fennel seeds
250g (8 oz) fillet salmon, skin and bones removed, cut into 2 cm pieces
1 tbsp tomato purée
125ml (4 fl oz) dry white wine
80g (2 ¾ oz) Arborio rice
2.5l (85 fl oz) fish stock (made with good cubes is fine)
1 bay leaf
2 sprigs of thyme
100ml (3 fl oz) double cream
Ciabatta, to serve

Serves: 8 Prep time: 15 mins Cook time: 40 mins
Cals per serving: 269 Fat: 13g

Step One: Heat the butter in a large saucepan over a medium-low heat and fry the prawns (in their shells), onion, leeks, celery, carrot, garlic and fennel seeds for about 6-7 minutes, or until the vegetables start to soften.

Step Two: Add the salmon, tomato purée, white wine, rick, stock, bay leaf and thyme and bring to the boil. Reduce the heat and simmer very gently for about 40 minutes.

Step Three: Let the soup cool a little and blend with an electric blender or with a hand-held stick blender until smooth. Strain the soup through a sieve (it needs to be nice and smooth). Taste and season with salt and pepper.

Step Four: When ready to serve, add the double cream and bring back to just under the boil.

Tip: If you’re feeling extravagant, add cooked crabmeat at step 2 for a richer flavour.

Recipe courtesy of Easy Living Magazine

Simple Beef Casserole

Recipe courtesy of Easy Living

If you’ve never made a casserole before, this is the place to start. This one couldn’t be simpler, as most of the cooking takes place slowly in the oven. It has a lovely flavour and plenty of juice – don’t leave out the orange zest as it really lifts the flavour of the meat.

Serves: 6-8 Prep time: 35 mins Cook time: 3 hours Cals per serving: 619 Fat: 28g

Ingredients: 2 tbsp olive oil; 4 rashers streaky bacon, roughly chopped; 6 small brown onions or shallots, peeled and quartered; 2 cloves garlic, crushed; 3 carrots, sliced; 1 ½ kg (3 lb) chuck steak or braising / stewing beef, cut into 3 cm (1 ¼ in) cubes; 2 tbsp plain flour; 500ml (16fl oz) beef stock; 250ml (8 fl oz) red wine; grated zest of ½ an orange; 4 sprigs thyme; 2 bay leaves; 2 tbsp flat-leaf parsley, chopped

Step One: Heat the oven to 160^oC (Gas mark 2-3). Heat the oil in a large frying pan over a medium heat and cook the bacon for 2 minutes. Add the onion, garlic and carrot and cook, stirring occasionally, for 6-7 minutes, or until the onion is tender. Transfer to the casserole dish. Add the beef to the casserole dish and sprinkle with the flour. Mix well.

Step Two: Stir the stock, wine, orange zest, thyme and bay leaves into the casserole and bring to the boil over the medium heat. Cover, transfer to the oven and cook for 3 hours. Stir the meat occasionally as it cooks.

Step Three: Remove from the oven. Stir in the parsley and season to taste. Serve with mashed potatoes or buttered noodles and plenty of crusty bread.

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

Chinese-Style Red Pork

Chinese Style Red Pork Recipe courtesy of Easy Living

Braising in soy sauce is a common Chinese method, giving the meat a distinct colour and flavour. The braising liquid also makes a delicious sauce.

Serves: 6 Prep time: 25 mins Cook time: 2 hours Cals per serving: 369 Fat: 24g

Ingredients: 1.5kg (3 lb) pork belly, with skin; 150ml (6 fl oz) light soy sauce; 4 tblsp Chinese rice wine or dry sherry; 2 whole star anise; 2 whole cloves garlic, peeled; 6 spring onions, roughly chopped; 4 slices ginger, 4 mm thick; 1 tblsp demerara or light brown sugar; pinch of dried chilli flakes; 600-700ml (20-24 fl oz) chicken stock or water

Step One: Blanch the pork in a large saucepan of boiling salted water for about 5 minutes. Rinse the pork and, when it’s cool enough to handle, cut the belly into 5cm lengths.

Step Two: Put the pork pieces in a large saucepan or casserole dish and add the soy sauce, rice wine, star anise, garlic, spring onion, ginger, sugar, chilli flakes and enough stock or water to just cover the meat. Bring slowly to the boil over a low heat, cover and simmer very gently for about 2 hours, turning the meet occasionally.

Step Three: Remove the meat with a slotted spoon and set aside. Skim any fat off the top of the sauce, then simmer the liquid over a high heat until it has thickened a little. Taste to check and stop simmering if sauce becomes too strongly flavoured. Return the pork pieces to the sauce and heat through. If you want to crisp the skin, place the pork pieces skin side up under a hot grill until crisp and bubbling. Serve the pork belly with sauce with noodles and extra sliced spring onions or steamed Chinese vegetables.

Tip: You can follow the recipe using chicken or duck. Just use leg pieces (with the thigh attached) and braise for about 45 minutes or until tender.

Hungarian Chicken

Recipe courtesy of Easy Living

This delicious, easy and subtly spiced chicken stew is perfect to make ahead of time. In fact, the flavour improves if chilled for a day before reheating and serving. If making ahead of time, refrigerate overnight, allowing any fat to settle on the top. The fat is then easily removed and discarded with a spoon.

Serves: 4 Prep time: 10 mins Cook time: 1 ½ hours Cals per serving: 522 Fat: 33g

Ingredients: 2 tblsp olive oil; 2 onions, finely chopped; 4 cloves garlic, peeled and left whole; 2 tblsp Hungarian paprika; 8 large chicken thighs; 4 chicken legs; 3 fresh bay leaves; 400ml (13 fl oz) chicken stock; 1 x 400g (13oz) tin chopped tomatoes; sour cream to serve

Step One: Heat the oven to 180^oC (gas mark 4). Heat the olive oil over a medium heat in a large flameproof casserole dish or saucepan. Add the onions and whole garlic and cook, stirring for 5-7 minutes, or until they have softened (without browning too much).

Step Two: Add the paprika, chicken pieces, bay leaves, stock and tomatoes. Bring to the boil, cover with a tight-fitting lid and transfer to the oven. Cook for 1 hour.

Step Three: Remove the lid and cook for a further 25 minutes, or until the chicken is nicely coloured. Skim off any fat with a large spoon. Serve with the sauce, topped with sour cream.

Tip: Using either legs or thighs for this dish (rather than breasts) gives a better texture and flavour for slow cooking.

Chicken and White Wine Stew

This recipe courtesy of Easy Living Magazine

Comfort Food – Italian Style

Serves : 4 – Prep time : 15 mins – Cook time : 1 hour – Cals per serving : 508 – Fat : 34.2g

Ingredients: 2 tblsp olive oil; 4 rashers streaky smoked bacon, sliced; 1 large onion, sliced; 2 stalks celery, sliced; 1 clove garlic, crushed; 1 kg (2lb) free-range chicken pieces (thighs and drumsticks);2 tsp plain flour; 200ml (6 ½ fl oz) chicken stock; 100ml (3 ½ fl oz) white wine; 400g (13oz) can chopped tomatoes; 1 long red chilli; 2 sprigs rosemary

For the Gremolata: 1 garlic clove, finely chopped; 2 tblsp coarsely chopped flat-leaf parsley; grated zest of 1 lemon

Heat the oven to 180^oC (gas mark 4). Heat the oil in a casserole and sauté the bacon, onion, celery and garlic over a medium heat for about 5 minutes.
Add the chicken, sprinkle with flour and cook, turning, for about 10 minutes. Pour over the stock, wine and tomatoes and season. Tuck in the chilli and rosemary. Bring to the boil then transfer to the oven Cook for about 45 minutes, then turn the chicken, remove the lid and cook for a further 15 minutes, or until the chicken has coloured and is cooked.
To make the gremolata, combine the garlic, parsley and lemon zest.
Remove the chilli and rosemary and skim off any fat. Serve sprinkled with the gremolata.

Tip: Don’t leave out the gremolata, as it adds a zesty kick to the finished dish.

Baked Rice with Fontina and Pancetta

This recipe courtesy of Easy Living Magazine

Comfort Food – Italian Style

Serves : 4 – Prep time : 20 mins – Cook time : 25 mins –
Cals per serving : 901 – Fat : 45.8g

Ingredients: 400g (13oz) Arborio rice; 2 tsp finely grated lemon zest; 1 tblsp roughly chopped basil; 100ml (3 ½ fl oz) double cream; 100ml (3 ½ fl oz) boiling vegetable stock; 140g (4 ½ oz) pancetta, cubed; 250g (8oz) fontina cheese, thinly sliced; 125g (4oz) grated Parmesan; Butter; 1 tblsp chopped flat leaf parsley

Heat the oven to 180^oC (gas mark 4).
Cook the rice in boiling salted water until just al dente. Drain well. Stir the lemon zest, basil, cream and stock through the rice. Meanwhile, sauté the pancetta in a large frying pan over a medium heat until starting to crisp.
Spread half the rice in a greased 1.5l (48 fl oz) baking dish. Top with half the pancetta, half the fontina, half the Parmesan and a knob or two of butter. Season with salt and pepper.
Repeat and make another layer, finishing with the Parmesan. Bake for 20-25 minutes, until golden. Sprinkle with chopped parsley.

Tip: Be careful not to overcook the rice. Give it just 11 minutes, as it cooks for a further 25 minutes in the oven.

Slow-cooked Lamb Shoulder

This recipe courtesy of Easy Living Magazine.

Comfort Food – Italian Style

Serves : 6 – Prep Time : 10 mins – Cook time : 4 hours – Cals per serving : 325 – Fat : 15.8g

Ingredients: 1 shoulder lamb (with bone); Olive oil; Boiling chicken or beef stock, or water; 3 cloves garlic, unpeeled; 3 sprigs thyme; 1 x 400g (13oz) tin chopped Italian tomatoes; 1 x 400g (13oz) tin cannellini or borlotti beans, drained.

Heat the oven to 150^oC (gas mark 2). Rub the lamb with a little olive oil and season well with salt and black pepper.
Place the lamb in a roasting tin and add enough boiling stock or water to reach a depth of 5mm (¼ in), then add the garlic and thyme. Cover with foil and cook for about 3 ½ hours. Check every 30 minutes to make sure the stock hasn’t evaporated, adding more water if needed.
Increase the oven temperature to 170^oC (gas mark 3). Add the tomatoes and drained beans to the roasting dish and return to the oven, uncovered, for 30 minutes.
Let the lamb rest in the juice for about 20 minutes. Remove the garlic and thyme. Skim off any fat and season to taste. Serve the juice with the lamb.

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.

Tortilla Soup with Shredded Chicken

Recipe courtesy of Psychologies Magazine November 2015

The smoky flavour of this soup comes from chipotle chillies in adobo sauce. These are sold in small tins at specialist food shops and delis. If you can’t find any, just add 3 tsp of smoked paprika and 2 chopped fresh chillies instead.

Serves : 4 – Preparation Time : 5 minutes – Cooking Time : 1 hour

Ingredients: 125ml rice bran or grapeseed oil; 1 onion, finely chopped; 4 garlic cloves, finely chopped; 2 tsp ground paprika; 1 tsp ground cumin; 1 tsp ground coriander; 2 chipotle chillies in adobo sauce, finely chopped; 1 x 400g tin chopped tomatoes; 1 litre chicken stock; 2 chicken breast fillets; 2 corn tortillas, halved, cut into 1 cm strips; coriander sprigs, diced avocado, line wedges, crumbled fresh cheese or feta, to serve.

Step One: Heat 1 tablespoon of the oil in a large pan over medium heat. Cook the onion, garlic, paprika, cumin and coriander for approximately 5 minutes, until the onion and garlic soften slightly. Add the chillies, tomatoes and stock and season with salt and pepper. Bring to the boil, then reduce the heat to a simmer and cook for 30 minutes.

Step Two: Add the chicken breasts and cook for 20-30 minutes until cooked through, then remove and set aside until cool enough to handle.

Step Three: Meanwhile, heat the remaining oil in a frying pan over a medium heat. Fry the tortilla strips for 6-8 minutes until light, golden and crisp. Remove, drain well using paper towels and season with salt.

Step Four: Using a stick blender, food processor or blender, puree the soup until smooth. Taste and check the seasoning. Shred the chicken with two forks, then return to the pan. Cook for a further 5 minutes until warmed through.

Step Five: Serve with tortilla strips, coriander sprigs, diced avocado, lime wedges and cheese.

If you struggle with finding a high street stockist for the chillies, Amazon stock them:

A rustic dish to serve the soup in:

Psychologies Magazine

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