Fresh Berry and Kiwi Eton Mess Recipe


This is a glorious adaptation of a traditional old English dessert ‘Eton Mess’ originally made simply with strawberries, crushed meringues and cream. History says that this dessert was created for the annual sporting competition between two top private schools in the UK, and nicknamed ‘mess’ due to its appearance. It now appears on dessert menus in high quality restaurants throughout the world, with variations on the original theme.

Serves: 4
Preparation Time: 10 minutes
Cook Time: No Cook

 

INGREDIENTS:

10 small meringues or 1 medium sized meringue, broken into pieces
8 oz mixed fruit (you can choose your own) such as kiwis, berries
8 oz heavy cream, whipped or whipping cream
Optional – sliced almonds, strawberry sauce, grated chocolate!

 

METHOD:

Hull and slice strawberries if using, peel and cut kiwis into chunks, add other berries whole. (Passionfruit is another lovely addition to cut through the sweetness)

Whip the cream until slightly stiff and forming peaks.  Fold the fruit and crushed meringues through very gently to avoid breaking them up too much.

Add strawberry sauce, grated chocolate or almonds to the top. Serve.

Super Mac ‘n Cheese Recipe


How to transform a plain macaroni and cheese into a stunning, filling dish. A soft, melting but deliciously stringy cheese accompanies the macaroni and bite sized pieces of pancetta or bacon – absolutely yummy and full of flavor. It can be made in advance and the crispy bread crumb topping put on just before reheating – temptingly tasty and wholesome! Use as many combinations of your favorite cheeses as you want. Blue cheese will give the macaroni that extra ‘bite’. If you want to pack your macaroni with more texture, add some diced peppers with the onions.

Serves: 8
Preparation Time: 30 minutes (including cooking macaroni)
Cook Time: 20 minutes for finishing in the oven

 

INGREDIENTS:

2 tbsp olive oil
2 oz butter
1 lb macaroni or elbow pasta
70 oz of good quality shop-bought fresh white sauce (or make your own!)
5 oz cheddar-style cheese, grated
3 oz fresh parmesan, grated
3½ oz gruyere cheese, grated
3½ oz mozzarella, pulled into pieces
1 tbsp yellow mustard
1 tbsp ground black pepper
7 oz pancetta, cubed or bacon, diced
2 white onions, finely diced
7 oz button mushrooms, roughly chopped
9 oz breadcrumbs from a day old loaf
4 medium sized tomatoes, sliced (optional)

 

METHOD:

Heat oven to 350°F/180°C/Gas mark 4. (Do this on the day you are actually going to serve, in order to heat the pasta dish through and brown the breadcrumb mix.)

In a frying pan, fry off the pancetta or bacon. Once cooked, turn down the heat, add a little olive oil and gently soften the onions and mushrooms in the same pan. Set aside.

Cook the pasta as per packet instructions until al dente. Drain and wash off the excess gluten.

Gently heat the white sauce in the largest pan you have, and one by one add the mixture of cheeses, excluding the mozzarella. Add the mustard, continue to heat (do not allow to boil) mixing well to combine all ingredients.  Season to taste.

Put the pasta into the sauce and mix well. Add the pancetta, onion and mushroom mix. In a large rectangular baking dish, pour in the pasta and sauce mix and evenly mix.

At this stage, you can refrigerate for the next day. When you are ready to cook or reheat, dredge the breadcrumbs over, dot with mozzarella cheese and butter pieces.  Arrange tomato slices on top (optional) and a couple of shakes of dried herbs (optional). Cook for 20 minutes in the oven at 325°F/160°C/Gas mark 3.

Serve bubbling hot with the rest of the meal.

Honey and Tequila Prawn Toasts Recipe


Don’t panic – it’s only a little tequila! This is a great starter for a dinner party or part of an evening meal or party. They are quite spicy, so moderate the marinade to serve your own taste buds.

Serves: 4
Preparation Time: 10 minutes
Cook Time: 6-8 minutes (until prawns turn pink and cooked through)

 

INGREDIENTS:

1 lb raw peeled prawns
2 tsp chili powder
Juice and zest of 1 lime
A little canola oil for frying (you can do these prawns on the barbeque as well)
1 tbsp honey
4 circles of bread, toasted

For the dip/sauce
Juice of 1 lime
2 shots tequila
1 tbsp honey
1tsp chili
A few grinds of black pepper

 

METHOD:

Mix together the marinade ingredients for the prawns – chili, honey, juice and zest of lime.

Mix the dip ingredients together in a separate bowl (you should not use any remaining marinade from the prawns as the dip).

Marinate the prawns for a minimum of 30 minutes.

Heat the oil in a frying pan or skillet (you don’t need oil on the bbq if you are using it) and fry the prawns until pink and cooked through.

Cut out circles of bread either using a cutter or the rim of a glass or cup. Lightly toast.

Heap the prawns on to the toast so they are divided evenly. Serve with a salad garnish and either pour the marinade over the dish, or let your guests serve themselves.

Watermelon, Goats Cheese and Couscous Salad Recipe


Delicious salad either on its own, or as part of a meal or buffet. It is quite common in the Middle East to use feta cheese, but for a change we have changed this to soft goats cheese. The secret of this salad is plenty of herbs and the addition of harissa paste to give it a zing. You can also use bulghur wheat instead of couscous.

Serves: 4
Preparation Time: 15 minutes
Cook Time: 10 minutes for couscous (covered in boiling water)

 

INGREDIENTS:

7 oz couscous or bulghur wheat
8 oz watermelon, peeled and roughly chopped
4 oz goats cheese, crumbled
Zest of 1 lemon
1 tbsp fresh lemon juice
2 handfuls fresh parsley, chopped
1 handful fresh mint, chopped
1 red onion, finely diced
2 tsp harissa paste (1tsp if you don’t like it too hot)
2 tbsp olive oil
Seasoning to taste

 

METHOD:

Prepare the couscous or bulghur wheat by placing in a bowl and covering with boiling water. The water should cover around 2 inches above the couscous. Leave to cook for 10-15 minutes.

Place the watermelon, red onion and herbs in a large bowl. Mix the olive oil, lemon juice, lemon zest and harissa paste in a jug or bowl, whisking to combine.

Mix the couscous, watermelon bowl and dressing together until fully coated. Place on a serving plate and crumble over the goats’ cheese. Season with freshly milled black pepper.

Chicken Tandoor Recipe


Lightly spiced, enjoy the flavor of this particular chicken – it works well if you can marinate it overnight to let the flavors develop. The chicken is moist and tender – serve with a simple salad of tomatoes, onion and cucumber, with chopped fresh coriander or a cucumber raita with fresh yogurt. This dish is relatively low in fat and quite healthy.

Serves: 4
Preparation Time: 10 minutes plus 2 hours or overnight marinating
Cook Time: 30-35 minutes

 

INGREDIENTS:

For the chicken
8 boneless chicken thighs
Juice of 1 lemon

For the marinade
1 small pot low fat plain yogurt (approx 4 oz)
4 large garlic cloves
2 inch piece fresh ginger, peeled
½ tsp medium chili powder
1 tsp garam masala
1 tsp cumin powder
A little vegetable oil

 

METHOD:

Prepare the chicken by making fairly deep slits in the meat in order for the marinade to seep into the chicken pieces. 3 or 4 slits will be fine. Place in a bowl and toss the chicken in the lemon juice and set aside for approximately half an hour.
Blitz the marinade ingredients together and pour over the chicken.  Place in the fridge for a minimum of 2 hours or preferably overnight, it makes a difference to the flavor.

You can either bake the chicken in the oven to cook for 30 minutes, or under the grill, turning frequently to prevent burning for around 25 minutes. You should have a little ‘charring’ around the chicken to add flavor to the pieces.

Serve the chicken on lettuce with your side salad and a wedge of lemon to squeeze over. You can either serve one or two thighs depending on size.

Light Mustard Chicken with Cauliflower Rice Recipe


Yummy! Coating chicken breasts with a little Dijon mustard, saffron and a sprinkling of breadcrumbs (panko) will get everybody asking for more! Cauliflower rice is obviously so much healthier than normal rice, and just as tasty. You can adapt the chicken used here however you want, with your own favorite coating or flavors.

Serves: 4
Preparation Time: 10 minutes
Cook Time: 35 minutes

 

INGREDIENTS:

4 or 5 – 6 oz skinless and boneless chicken breasts
½ tbsp saffron powder
4 oz panko breadcrumbs
1 tbsp fennel seeds, crushed
A little olive oil for baking
Extra dried herbs or spices if required, for the paste, such as cumin.

For the cauliflower rice
1 medium sized cauliflower
Handful of fresh coriander, chopped
Heaped teaspoon of black onion seeds (nigella seeds)

 

METHOD:

Heat oven to 340°C/170°C/Gas Mark 5.

Mix the saffron, mustard, fennel seeds and panko breadcrumbs with a little olive oil to form a paste.

Coat the chicken pieces with breadcrumb mixture. Add some extra herbs if desired.

Place in a baking dish and pop into the oven for 25 minutes.

Meanwhile, prepare the cauliflower by cutting off all the hard core and placing the florets into a processor.  Pulse until resembling rice! Microwave in a bowl covered with cling film for approximately 5-6 minutes until tender. When cooked, mix in the coriander and the black onion seeds.

Serve the chicken and the cauliflower rice alone, or with extra vegetables.

Orange and Garlic Chicken Recipe


We love this fairly classic recipe, it is simple and tasty, and can be served at any time of the year, including summer barbecues.

Serves: 2
Preparation Time: 10 minutes
Cook Time: 20 minutes (in the oven), 15 minutes pan frying

 

INGREDIENTS:

2 boneless skinless chicken breasts, approx 6 oz each
1 tbsp olive oil
2 cloves garlic, finely chopped
8 oz fresh orange juice
Grated rind of 1 large orange
1 tsp honey
1 tsp tomato puree
1 tsp fresh rosemary, finely chopped

 

METHOD:

Heat oven to 340°F/170°C/Gas Mark 4.

Make sure the chicken breasts are no more than about ¾ inch thick. If you need to, gently ‘bash’ them with a rolling pin to get required thickness.

In a saucepan, gently soften the garlic in olive oil. On a low heat to start with, add the orange juice, zest, honey, rosemary and tomato puree, stirring to combine. Heat through for a few moments, then turn off the heat.

Place the chicken breasts in a shallow baking tray and pour over the sauce. Bake for 15 minutes and test the center of the chicken. If cooked, remove from the baking tray. If still slightly pink, cook for a further 5 minutes until ready. The sauce will have reduced and thickened.

Remove the chicken and place onto a warm plate, and pour over the remaining sauce. Serve with braised leeks and fennel for a light aniseed taste, sweet corn or your own choice of vegetables or salad.

Alternatively, finely shred a little red chili and sprinkle over the top.

Cheese and Chutney Pork Recipe


A version of the traditional British dish known as ‘rarebit’, where a combination of cheese, Worcestershire sauce and mustard are combined and grilled on top of toast for a quick supper (we have added chutney as an experiment and wow!). Why restrict this delicious topping to only toast! Try it on pork, it tastes really delicious – you can also substitute cheddar for blue cheese for an extra taste kick.

Serves: 4
Preparation Time: 5-10 minutes
Cook Time: 15 minutes

 

INGREDIENTS:

4 x 5 oz pork steaks
½ tbsp olive oil
2 tbsp onion jam/chutney (you can buy this most supermarkets)
2 oz mild cheddar cheese or equivalent hard cheese, grated
2 or 3 stalks of fresh thyme, leaves removed and chopped
A sprinkling of Worcestershire sauce
1 tsp yellow mustard

 

METHOD:

Mix together the cheese, onion jam, thyme, mustard and Worcestershire sauce in a bowl.

Lightly ‘bash’ the pork steaks, just to break up the muscle slightly and tenderize.

Heat the grill to high. While the grill is coming up to capacity, place the pork on to a flat baking tray (you can line it with foil if you want) and top evenly with the cheese mixture.

Grill until bubbling and almost forming a crust. Serve with broccoli, mixed greens or a tossed salad.

Pork with Sweet & Sour Caramelized Onions Recipe


This healthy, main course uses lean pork fillets and takes only 30 minutes from start to finish! You can accompany it with rice or lovely creamy and buttery mashed potatoes and a few green beans – absolutely delicious. Alternatively, it is great for a brunch or lunch served in a long roll with crisp lettuce.

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

 

INGREDIENTS:

1¼ lb pork fillets, cut into approx 1½ inch thick slices
2 tbsp coarse black pepper (freshly ground)
2 tbsp olive oil
1 chicken stock cube
1 large red onion, halved and sliced
5 oz cider vinegar
2½ oz maple syrup
Small bunch parsley, chopped

 

METHOD:

Season the meat on all sides with the black pepper and some salt.

Heat 1 tbsp of the oil in a large frying pan. Sear the meat on both sides until nicely browned. Remove from the pan and leave to rest.

Add the remaining oil and the onion to the pan and caramelize. Cook for 5 minutes, then pour in the vinegar and let reduce for 1 min. Stir in the maple syrup, crumble in the stock cube, stir then return the pork to the pan and heat for 5 minutes until cooked through. Serve the pork and sauce with the creamy potato or rice and beans. Add some fresh chopped parsley over the potato.

Tip: Add either Dijon mustard (2 tsp) or apple sauce (2 tbsp) to the mash to give it an extra lift and a different taste!

Pork Steaks with Piquant Pasta Recipe


Delicious breaded pork steaks are accompanied by a delightful pasta, comprising red onions, baby tomatoes, herbs and cornichons, the latter of which adds a little acidity to the dish.  Quick to make, an easy weekday or weekend supper dish.

Serves: 2
Preparation Time: 10 minutes
Cook Time: 15 minutes

 

INGREDIENTS:

For the pork
2 x 6 oz or 7oz  pork steaks
6 oz  breadcrumbs
1 tbsp dried parmesan cheese
½ tsp ground black pepper
1 large egg, beaten
1½ tbsp olive oil for frying

For the pasta
6 oz  rigatoni, penne or other pasta that you like
1 tbsp olive oil
1 tbsp white wine vinegar
10 baby tomatoes, preferably red and yellow
1 red onion, very finely diced
1 clove garlic, crushed
Handful parsley, finely chopped or basil or rosemary if you prefer
2 tsp capers, chopped or 2 tsp cornichons, chopped
½ tsp sugar

 

METHOD:

Mix together the breadcrumbs, parmesan and black pepper in a large flat bowl.

In a separate flat bowl, pour in the egg mix.

Prepare your pasta dressing by heating the olive oil in a pan and gently softening the onion and garlic – do not burn. Add the tomatoes and continue to soften until they still have a slight bite to them.

Add the white wine vinegar, capers and chopped parsley, and leave to simmer for one minute. Season with ground black pepper.

Cook the pasta as per packet instructions, or to your own taste. While the pasta is cooking, dip the pork steaks first in the egg, and then completely coat with the breadcrumb mixture. Pan fry for 6-7 minutes on one side, flip over and cook for 4-5 minutes on the other side. Keep warm.

Finish your dish by draining the pasta, adding 1 tbsp olive oil and the pasta dressing. Top with some ground black pepper.

Place the pork steaks on top or to one side of the pasta. Serve with a tossed green salad or green beans.

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