Beef Carpaccio with Chili Dressing Recipe


A delicious ‘no cook’ supper for 2, or an entrée for 4 – whichever way it is a really tasty beef dish!

Serves: 2
Preparation Time: 30 minutes
Cook Time: No Cooking Time

 

INGREDIENTS:

For the carpaccio
11 oz good-quality rib-eye or fillet steak
6 tbsp olive oil
2 tbsp balsamic vinegar
1 tsp dried chili flakes
Salt and freshly ground black pepper

To garnish
2 tbsp chopped fresh coriander
2 oz fresh broad beans, podded, blanched
1 lime, juice only
2 handfuls rocket leaves/arugula/mixed leaves
Parmesan shavings - optional

 

METHOD:

For the carpaccio, begin by placing the steak between two sheets of silicone paper and flattening it out with a meat mallet or rolling pin. This helps to tenderize the beef. Place the beef onto a baking tray and place in the freezer to firm up but not freeze completely, about 30 minutes. This makes it so much easier to slice!

In a bowl, whisk together the oil, vinegar and chili flakes and season with salt and freshly ground black pepper.

To serve, remove the steak from the freezer and slice thinly with a very sharp knife. Arrange the slices on a plate, drizzle over the chili dressing. Place on a bed of rocket/arugula and garnish with broad beans, coriander and lime.

If you are using parmesan, sprinkle the shavings over the top – delicious!

Make sure the steak is fully defrosted before serving!

Cherry Clafoutis Pie Recipe


A really easy but delicious warm and comforting pudding for the winter months. If you don’t like cherries (the very first clafoutis was made with cherries) you can substitute for other soft fruit.

Serves: 4
Preparation Time: Less than 30 minutes
Cook Time: Approx  30 minutes

 

INGREDIENTS:

2 free-range eggs
2¾ oz caster sugar, plus extra for dusting
1½ oz plain flour
3½ oz double cream or crème fraîche
3½ oz milk
Butter, for greasing
8 oz cherries, stoned
9 inch sweet pastry case

 

METHOD:

For the clafoutis, preheat the oven to 180C/350F/Gas 4. Place the eggs and sugar in a large bowl and whisk together. Sift over the flour and whisk well then stir in cream or crème fraîche and milk. Leave to rest for 10 minutes.

Lightly butter a round baking dish (the size of the pastry case or thereabouts) and sprinkle with a light dusting of sugar to coat.

Place the pastry case inside the dish. Scatter the cherries in the dish and gently pour over the clafoutis batter. Bake for 20-25 minutes or until the batter is just firm to the touch. If it is too soft in the center, bake for a further five minutes. Remove from the oven and allow to cool a little before serving.

For a sweet and lovely accompaniment, whip together cream,  a little icing sugar and vanilla seeds to soft peaks and spoon over the clafoutis.

Cherry Braised Short Ribs Recipe


Serves: 4
Preparation Time: 25 min
Cooking Time: 1 hr

 

INGREDIENTS:

3 lbs short ribs (6-8 three inch pieces)
1½ cups pitted dark cherries (fresh or dried)
1 cup bone broth (make your own or buy natural from the supermarket)
2 tbsp fresh thyme
2 tsp lemon zest
2 tbsp fresh lemon juice
2 cloves garlic, minced
3 tbsp olive oil

 

METHOD:

In a cast iron skillet, add 1tbsp olive oil and brown all sides of the short ribs. Remove and set aside.

In a skillet or frying pan sauté the onions and garlic until softened. Add cherries, zest thyme, lemon juice and broth.
Cook for 5 minutes then add the short ribs. Stir and continue to cook for about 10 minutes.

Transfer everything to a baking dish, cover and cook on a low heat (300°F) for approx 1 and half hours.  Test that the ribs are tender – if not return to the oven for a further half an hour. Continue until ribs are meltingly tender (ovens vary, so persevere!)

This dish is so tasty with either roasted vegetables, or go really oriental and serve with bok-choi and green onion stir fry.

Smoked Trout and Potato Salad Recipe


A good summery salad as a light lunch or early supper, but still delicious in the winter months. You can serve this salad warm or cold.

Serves:  4
Preparation Time: 10 minutes
Cook Time: 15-20 minutes (for the potatoes)

 

INGREDIENTS:

4 cooked smoked trout fillets (approx. 4 oz each)
1 lb baby ‘new’ potatoes, cooked for 15-20 minutes
8 green onions or scallions, cleaned and chopped at an angle
4 tbsp mayonnaise
Juice of 1 lemon
Plenty of freshly milled black pepper
A few sprigs of mint, finely chopped

 

METHOD:

Cook the potatoes until tender, but try not to split them.

In a bowl, flake the smoked trout, add the green onions, pepper, mayonnaise, lemon juice and chopped mint.

Add the potatoes whilst still warm, or wait until they are cold. Mix everything thoroughly.

Place on one large plate or separate plates, season and serve with a little more salad.

Cheese and Herb Fishcakes Recipe


Lovely melting fishcakes with a soft cheesy center and quick to make and cook and a big favorite, particularly with the children. A warm minted pea and potato salad is a great accompaniment and a change from chips or fries.

Serves: 6
Preparation Time: 10 minutes
Cook Time: 20 minutes

 

INGREDIENTS:

2 x 6 oz cod loins, skinned, boned and cut into cubes
4 spring onions, finely sliced
12 oz floury potatoes, cooked and mashed
2 tsp parsley, finely chopped
Flour for dusting
4 oz garlic and herb cream cheese, or cheddar cheese, grated
4 oz breadcrumbs
1 egg, beaten
2 tbsp sunflower oil
For the minted pea and potato salad
6 oz baby potatoes, skin on, boiled and cut into small pieces
8 oz frozen peas, defrosted and warmed through in the microwave
½ red onion, finely chopped
8-10 mint leaves, finely chopped
2 heaped tbsp mayonnaise
6 cornichons (gherkins) finely chopped

 

METHOD:

Pre-heat grill.

In a large bowl, mix together the fish, cooked potatoes, spring onions and parsley.

Dust hands with flour and divide the mix into 12 portions. Shape each portion into a ‘burger’ or patty, flattening slightly.

Place a spoonful of cheese in the middle of 6 of the patties, top with another patty and mould together. Repeat the process until you have 6 fishcakes.

Coat the fishcakes in beaten egg and then breadcrumbs, and place on a foil lined baking tray. Cook in the oven for 20 minutes, turning once and brushing with oil.

Meanwhile, crush the peas and mix with the potatoes, cornichons, red onion, chopped mint and mayo, serving slightly warm.

Place fishcakes and potato salad mix on each plate and serve.

Pecan and Raisin Pancakes Recipe


Lovely way to start the day if combined with bacon or fresh fruit, or you can eat this as a delicious but filling dessert!

Serves: 2
Preparation Time: 10-12 minutes
Cook Time: 5-8 minutes

 

INGREDIENTS:

2½ oz whole wheat flour
2½ oz almond flour (you can mix plain flour with ground almonds)
1 tsp baking powder
½ tsp baking soda
1 pinch salt
1 egg
3 tsp maple syrup
3½ oz buttermilk
1 tbsp canola oil
1 tsp vanilla extract
1½ oz pecans, chopped reasonably small
2 oz dried raisins or sultanas
Butter or oil, as needed (for cooking)

 

METHOD:

Sift flour, almond flour, baking powder, baking soda and salt together in a mixing bowl.

In a medium bowl, whisk one egg. Whisk in the maple syrup, buttermilk, canola oil and vanilla. Quickly whisk in the flour mix. Fold in the pecans and the raisins. Do not overwork the batter. Set aside for 10-15 minutes to allow batter to settle.

Heat non-stick griddle or a large skillet over medium-high heat. Brush with butter or oil. Measure one half cup of batter and pour into hot pan and let cook until bubbles appear. Flip pancake and cook until brown.

Serve stack of pancakes with pecans, raspberries or blueberries and a drizzle of maple syrup or honey if you prefer.

Makes 5 or 6 pancakes depending how big you like them! You could also serve with crispy bacon and a little more maple syrup for breakfast – yummy!

Pear and Chocolate Pudding Pots Recipe


Pear and chocolate is a combination from heavy. These delicious cake pots are a great dessert and will impress your friends, even though they are simple to make.

Serves: 4
Preparation Time: 10 minutes
Cook Time: 20 minutes

 

INGREDIENTS:

3 oz butter
3 oz caster sugar
2 eggs
1 oz cocoa
3 oz all purpose flour
¼ tsp baking powder
4 small pears, peeled but stalk left on
2 tsp runny honey
Icing sugar for dusting

 

METHOD:

Heat oven to 350F/180C/Gas Mark 4.

Lightly butter four ramekins. Cream together butter and sugar until blended. Beat in the eggs vigorously. Add cocoa and beat again.

Quickly fold in flour and baking powder. Divide mixture between the four ramekins.

Cut base off each pear, making it stable. Press a pear into the middle of each ramekin and bake in the oven for 16 minutes. Serve drizzled with a little honey and a dusting of icing sugar.

Peach and Berry Lime Cheesecake Recipe


Try this easy cheesecake with lime juice to quickly set the creamy filling and topped with peaches and summer berries!

Serves: 4
Preparation Time: 20 minutes
Chill Time: 2 hours or more

 

INGREDIENTS:

4½ oz low fat digestive biscuits, crushed
1 oz butter, melted
11 oz light cream cheese
7 oz Condensed Milk
Zest and juice of 3 limes
4 peaches, sliced
Fresh berries such as strawberries, blueberries, raspberries, blackcurrants

 

METHOD:

Crush the biscuits into crumbs then tip into a bowl and mix with the butter. Mix well. Spread the crumbs over the base of a greased loose-bottomed baking tin and press down firmly.

Beat the cream cheese and condensed milk together until smooth. Add the zest and juice of the limes, which will thicken the mixture. Spoon over the crumbs and chill until set.

To serve, put the peach slices around the edge of the biscuit base, fill the center with berries and put back into the fridge until ready to serve. When ready to serve, push the base of the tin up and remove the cheesecake.

Malay Sambal Chicken Recipe


A classic Malaysian or Indonesian dish, quite spicy but with a hint of sweetness. Commonly served with green beans or snake beans and steamed coconut rice. Ordinary rice would be fine to use. Accompany this dish with a sweet but hot dipping sauce, made from the same marinade.

Serves: 4
Preparation Time: 10 minutes
Cook Time: 10-15 minutes

 

INGREDIENTS:

For the chicken
8 boneless skinless chicken thighs or 4 chicken breasts cut in half

For the marinade and sauce
2 tbsp sriracha chili sauce
2 tbsp ketjap manis (sweet soy sauce)
4 tbsp soft brown sugar
4 tbsp rice wine vinegar or if not, use mirin or sherry vinegar
1 lime, juice and grated zest
1 tsp ground coriander
2 cloves garlic, minced or crushed

 

METHOD:

First make the marinade by combining all the ingredients, apart from the garlic. Leave in the fridge for at least 2 hours, or even better, overnight.

Using half the marinade, add the minced garlic, mix to combine and toss the chicken so that it is really well coated.

Drizzle either a frying pan, chargrill pan or barbecue with a little oil. Grill the chicken or pan fry until it is cooked through and a glorious color on the outside. Remove the dip from the fridge.

Steam the green beans and rice to your liking, serve with the dipping sauce to one side.

Prawn, Chicken and Coconut Laksa Recipe


This quick meal for one is the perfect way to warm up an autumn or winter evening.

Serves: 1
Preparation Time: 10 minutes
Cooking Time: 8 minutes

 

INGREDIENTS:

2 tsp oil
1 garlic clove, crushed
1 spring onion, finely chopped
2 tsp finely chopped fresh root ginger
1 green chili, deseeded and finely chopped
Juice from ½ lime
3½ oz raw prawns, any size
6 oz can coconut milk
3½ oz chicken or vegetable stock
3½ oz dried egg noodles
Chopped coriander, to serve

 

METHOD:

Heat the oil in a large pan or wok. When hot, throw in the garlic, spring onion, ginger and green chili. Cook on a medium heat for 3-4 mins, then squeeze in your lime juice.

Stir in the prawns, then add in the coconut milk and stock. Simmer gently for 5 mins on a low heat until the prawns are pink.

Meanwhile, cook your egg noodles in a pan of boiling water for 4 mins until soft. Drain, then tip into the laksa pan. Season to taste, then serve in a bowl, topped with coriander.

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