Tag Archives: Featured

Zingy courgette and pea soup

Cooking Time
30 mins

Serves
4

Ingredients
4 courgettes
250g frozen peas
150ml half fat creme fraiche
Juice of half a lime
1 finger chilli
3 cloves of garlic
750ml of chicken or vegetable stock
Splash of olive oil
Salt to season

This is a super zingy summer soup using courgettes and peas so it’s super healthy as well as tasty and so easy to make!

First heat the oven to 180 c and get a roasting tin/sheet ready.  Chop the courgettes into 2cm discs and add to the tin along with the chilli halved lengthways and the whole garlic still in its skin.

Add a good splash of olive oil to coat everything and a generous pinch of sea salt (about a tsp).

Roast the vegetables in the oven for about half an hour; halfway through move the mixture around so you get a colour on all the veg; they should be golden brown and cooked soft rather than brown!

If you have a blender the next bit is easy.  Simply add the courgette and chilli to the blender, squeeze out the garlic and add the garlic minus the skin; add the lime juice, a stock cube, hot water and creme fraiche and blitz to a  a smooth consistency.

If you don’t have a blender then do this in a pan and use a stick blender to  make the soup smooth and silky

Three cheese Ravioli with tomato sauce

This is a very simple and easy to follow recipe for  ravioli using three cheeses which serves 4 as a starter or two as a main course.  First make the pasta  by adding the flour to a large bowl, or just tip onto a large dry surface.  Make a well in the middle and add the eggs, salt and olive oil.  Gradually work the flour into the liquid in the middle until it starts to come together, it takes a but if practice but you soon get the hang of it.  For a good tip watch this video https://www.youtube.com/watch?v=twG7PCPDPEE

When the mixture starts coming together knead it roughly until it it forms a shiny ball, this will take 5-10 mins, wrap in cling film and leave in the fridge.

Next make the tomato sauce, this is a classic Italian staple and can be eaten just with pasta.  Add the olive oil to a pan over a medium heat and add the garlic and onion, fry until soft before adding the chopped chilli and finally the tomato, salt, and sugar.  Leave on a low heat with the lid off until it reduces to a rough sauce, basically once the tomato has broken down, typically around 45 mins  set aside until ready to use.

Next make the filling by simply combining the ingredients in a bowl into a smooth mixture; taste for seasoning.

You are now ready to put everything together, remove the pasta from the fridge a good 15 mins before you roll it out, preferably using a pasta machine.  Roll the pasta out and then cur circles onto the sheets, use the beaten egg to wash around the circles before placing some filling in the centre, don;t use too much or they will burst, for more tips check this out although she uses a cutter but you’ll get the idea https://www.youtube.com/watch?v=kGCe_qujRtc

Place another sheet of rolled pasta over the layer with the disks cut out, use your hands to form the pasta around the filling making sure to get the air out as you go along before cutting the ravioli out into disks and placing on a floured tray to stop them sticking.

For the final dish warm the tomato sauce through and add the pasta to a boiling pan of salted water, they will take about 3 mins to cook.  Serve with the sauce and a nice salad with balsamic vinegar.

Roast cod wrapped in pancetta

This is a reasonably straightforward recipe for a fish dish; for this version of roast cod loin wrapped in parma ham I added a green pesto minus the pine nuts to give it more flavour.

First make the pesto by adding the basil, parsley, garlic and around 50ml of olive oil to a blender to make the sauce; it needs to be quite thick as it is going under  the ham and you don’t want it to drain out as you cook the cod.  When you have a decent consistency set aside.

Next lay clingfilm on a worktop and lay four ham slices so they just overlap; take half the pesto and spread a thin layer across the ham, roughly where the fish will be then place the cod on top.  Use the clingfilm to wrap the ham around the cod so it is tightly wrapped before putting in the fridge for ten minutes as this will help it hold it’s shape.

Repeat the process for the other cod loin

Next put potatoes on to boil in salted water and make up the stock; this is for cooking the baby leaks.

Put the oven on at 180c and remove the fish from the fridge; add the potatoes and roast the cod for about 15-20 mins on a roasting tray, removing the cling film!

Meanwhile place the baby leaks in the stock and cook for about 5 minutes; serve the cod with potatoes, leeks and peas

Red harrisa chicken with pomegranate cous cous

First make the red harissa which will be the marinade for the chicken by adding the spices to a small frying pan and frying gently until they begin to give of an aroma, put them in a pestle in mortar and ground finely.

Next add the rest of the ingredients to a pan with some olive oil and fry for about ten minutes until the ingredients go a darker colour.  Add this mixture with the spices to a blender and finely blend before adding the yoghurt and then mixing with the chicken to marinate overnight (or at least for an hour).

Place couscous in a large bowl.  Pour over about 425ml hot chicken stock. Stir once and leave to stand for 10-15 mins then add the tomato, coriander, drained chickpeas, pomegranate seeds and red onion.

When ready to cook remove the chicken from the marinade and pan fry on each side for a couple  of minutes to colour the meat.  Add the marinade and cook for about ten minutes each side on a medium heat until the chicken is cooked through.  The marinade will become a thick and silky sauce for your dish.

Serve with the cous cous and a spoonful of yogurt and coriander to top.

Chorizo and bean chilli with fried egg

This chorizo with bean chilli served with a fried egg is a great alternative to the usual version with mince and very easy to make.  You could make it vegetarian by using more beans and leaving out the chorizo but it won’t be as good

First fry the chorizo in a small amount of olive oil on a medium high heat for a few minutes until golden brown; remove with a slotted spoon and remove the excess oil from the chorizo to keep things healthy. Continue reading Chorizo and bean chilli with fried egg

szechuan chicken stir fry

This is a really easy and quick to cook stir fry chicken recipe using szechuan pepper which is a fragrant pepper which is widely available.

First place the chicken in a bag with the ginger, garlic, soy, pepper and chilli; ideally leave it to marinade for at least half an hour.

When you are ready to eat get all the veg ready for a quick drop in the wok!  Heat the oil in the wok until smoking hot.

Add the onion and chilli and fry for a couple of minutes before adding the carrot and pepper.  Fry for a couple of more minutes then add the chicken mix from the bag.

Fry until the chicken is coloured all round, make sure you keep everything moving around the wok.

Add the broccoli and the stock and allow to cook off for a few more minutes; let it reduce and place a lid on for the last couple of minutes to steam the brocolli; this stage should take no more than 5 minutes.

Serve hot with rice – yum