Archive for November, 2012

Nov 10

Sesame Pork Meatballs

Cuisine: Chinese

 
 

Author:
Serves: 3-4

Ingredients
  • 500g of Pork Mince
  • 2 cloves of garlic, Chopped
  • 1 medium egg, beaten
  • 3 tbsps of Soy sauce
  • 1 pack of sesame seeds
  • 1 tbsp sunflower oil
  • Pak Choi, cut into 1.5 cm wide slices
  • Moodles
  • sweet chilli sauce

Instructions
  1. Place mince, sliced salad onions, chopped garlic, beaten egg and 1 tbsp of soy sauce in a large bowl and mix together.
  2. Shape firmly into 20 even sized balls
  3. Scatter seasame seeds on a plate and roll the meatballs in them to coat
  4. Heat a splash of oil in a large frying pan and cook the meatballs for 15-20 mins turning regularly until browned and cooked through.
  5. Transfer to a plate and keep warn
  6. Wipe the pan with kitchen roll, add remaining oil and stir fry the pak choi for a minute or so until wilted.
  7. Then add the pre cooked noodles, sweet chilli sauce and remaining soy sauce. Cook for 2-3 mins until piping hot.
  8. Stir in meatballs and divide between bowls and serve

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Nov 05

Char Siu Pork

 

Char Siu Pork
 
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Author:
Recipe type: Main
Cuisine: Chinese
Serves: 4

Ingredients
  • Jar of Char siu pork sauce
  • 1 Pork Neck Fillet

Instructions
  1. Preheat oven to 180C.
  2. Place pork fillet on a length of foil.
  3. Pour about ½ jar of sauce over pork then wrap in foil to look like a Christmas cracker (make a tent so foil does not touch the meat – except on the bottom).
  4. Place in oven for about 1hr – midway through open foil and turn the meat.
  5. After 1hour, open the foil and allow to cook for about 15mins.
  6. When pork is cooked, remove from oven, transfer to carving plate and leave to stand before slicing thinly.
  7. Pour sauce from foil into a serving jug. Boil kettle and use hot water to catch remaining sauce on foil and dilute to create gravy. Serve with the pork on some rice.

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Nov 05

Spiced Chicken and Lentil Soup

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Spiced Chicken and Lentil Soup
 
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Author:
Recipe type: Soup
Serves: 2

Ingredients
  • 1 chicken breast
  • 1 cinnamon stick
  • 2 cardamom pods
  • 1tsp vegetable oil
  • 1 onion, finely diced
  • 1 carrot, finely diced
  • 1 celery stick, finely diced
  • ½tsp grated fresh root ginger
  • ½tsp curry powder
  • 50g red split lentils, rinsed
  • 1tbsp lemon juice
  • 1tbsp low-fat natural yoghurt
  • 1tbsp chopped coriander

Instructions
  1. Put chicken breast in pan with cinnamon and cardamom pods; cover with 700ml water. Bring to boil, then simmer for 6-7mins until chicken is cooked through and no pink remains. Remove chicken and strain poaching liquid; set both aside.
  2. Meanwhile, heat oil in pan over medium heat and saute vegetables for 10mins until soft. Stir in ginger, curry powder and lentils, then pour in poaching liquid from chicken. Simmer for 20mins until lentils are soft.
  3. Shred chicken into small pieces and stir into soup with lemon juice. Divide between 2 bowls, topping each with a little yoghurt and a scattering of coriander.

Nutrition Information
Calories: 221 Fat: 3.2g Saturated fat: 0.5g Carbohydrates: 22.2g Sugar: 7.9g Salt: 0.24g Fibre: 4.9g Protein: 25.8g

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Nov 05

Seared Steak with Cannellini Bean Mash

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Seared Steak with Cannellini Bean Mash
 
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Author:
Recipe type: Main
Cuisine: English
Serves: 4

Ingredients
  • 2 thyme sprigs
  • 2tbsp balsamic vinegar
  • 2 garlic cloves, crushed
  • 11/2 tbsp olive oil
  • 2 sirloin steaks (200g each), trimmed of fat
  • 1tbsp dijon mustard
  • 2tbsp fat free fromage frais
  • 1 leek, thinly sliced
  • 2*400g cans cannellini beans, drained and rinsed
  • 100ml chicken stock
  • ½ lemon juice
  • 220g green beans, trimmed

Instructions
  1. Mix thyme and vinegar with 1 crushed garlic clove and 1tbsp olive oil. Pour over steaks, rubbing it in; set aside to marinate. Combine mustard and fromage frais; set aside.
  2. Heat remaining oil in pan and add leek and remaining garlic. Saute for 5mins, then stir in cannellini beans and stock. Simmer for 2mins, then mash. Stir in lemon juice, season and keep warm.
  3. Heat griddle pan over high heat. Brush marinade from steaks, then cook for 2 mins each side for medium-rare; set aside. Wipe pan with kitchen paper, then add green beans to pan and pour over any leftover marinade. Toss constantly, cooking for 2-3mins until beans are tender. Slice steak, then serve with mash, beans and mustard sauce.

Nutrition Information
Calories: 353 Fat: 10.7g Saturated fat: 2.9g Carbohydrates: 24.8g Sugar: 4.3g Salt: 0.5g Fibre: 11.4g Protein: 36.2g

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Nov 05

Mexican Rice

 

Mexican Rice
 
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Author:
Cuisine: Mexican
Serves: 8

Ingredients
  • 2 tablespoons vegetable oil
  • 350g (12oz) long grain rice
  • 225g (8 oz) passata
  • 1 teaspoon minced garlic
  • ¼ teaspoon salt
  • 1 teaspoon freshly ground black pepper
  • 1 teaspoon ground cumin
  • 950ml (1 pint 14 fl oz) water or stock

Instructions
  1. In a medium saucepan, heat vegetable oil over medium heat. Sauté rice in the oil for 5 minutes, stirring frequently. 2.Reduce heat to low, and stir in passata, garlic, salt, pepper and cumin. Stir in water. Cover and cook for about 20 minutes.

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Nov 05

Cheese Stars

 

Cheese Stars
 
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Author:
Serves: 30

Ingredients
  • 50g self-raising flour
  • Pinch cayenne
  • 25g softened butter
  • 80g finely grated red Leicester
  • 20g freshly grated Parmesan, about 4 tablespoons

Instructions
  1. Preheat the oven to 200ºC/gas mark 6.
  2. Mix all the ingredients together in a bowl. Just using hands if you have children involved or everything straight into the food processor if you’re on your own (or in a hurry!) You shouldn’t need any liquid to bind this. It looks crumbly but after a few kneads it comes together smoothly.
  3. Dust a surface with flour and roll out to around 3 mm thick (if they are very thin they tend to burn). Keep clumping the mixture together to use every last bit.
  4. Put on lined or greased trays in the preheated oven for about 10 minutes. Check after 8. The biscuits crisp up while they are cooling.
  5. How many you get depends on the size of your cutter. Tiny shapes work well as snacks with drinks.
  6. If you don’t have red Leicester or Parmesan you can use a mature cheese instead. Take care with the cayenne, it can be peppery if you use too much.

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Nov 05

Tripple Chocolate Chip Cookies

 

Tripple Chocolate Chip Cookies
 
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Millies style big chocolate chip cookies
Author:
Recipe type: Cookies
Cuisine: Baking
Serves: 10

Ingredients
  • 110g butter softened
  • 200g light soft brown sugar
  • 1 egg
  • seed of 1 vanilla pod or 2 drops vanilla extract
  • 165g plain flour
  • pinch salt
  • ½ tsp baking powder
  • ½ tsp bicarb of soda
  • 30g cocoa powder
  • 100g milk chocolate chips
  • 100g dark chocolate chips
  • 100g white chocolate chips

Instructions
  1. Preheat oven to 190c GM5 Line 2 large baking sheets with paper
  2. Put butter and sugar in a large bowl and cream together until combined. It does not need to be light and fluffy. I do this with my mixer but a hand whisk will do the job too.
  3. Stir in the egg and vanilla and mix well. It may look curdled at this stage but dont worry. Give it a good whisk and it will come good.
  4. Add the flour, salt, baking powder, bicarb of soda and cocoa powder and mix until the dough look uniform.
  5. The dough will be very stiff.
  6. Add chocolate chips and mash with a spoon.
  7. Divide mixture into 8-10 balls and space about 10cm apart on the prepared baking trays.
  8. Bake in oven for 10-12 minutes.
  9. The cookies will have a cracked top and be very soft.
  10. Remove cookies from the oven and leave to cool on the baking trays. They will quickly harden as they cool

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Nov 01

Nasi Goreng with Fried Egg

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Nasi Goreng with Fried Egg
 
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Author:
Recipe type: Main
Cuisine: Chinese
Serves: 4

Ingredients
  • 300g long grain rice
  • 3tbsp light soy sauce
  • 2 tsp light brown muscovado sugar
  • 1tbsp fish sauce
  • 2tbsp vegetable oil
  • 1 red chilli, finely chopped
  • 2 garlic cloves, crushed
  • 200g pack raw frozen king prawns, defrosted
  • 150g petits pois
  • 8 spring onions, sliced
  • 4 eggs

Instructions
  1. Put the rice and 500ml water into a pan. Bring to boil, stir once, cover, then simmer for 10mins. Turn off the heat and leave the rice to steam for 10mins more.
  2. Combine soy sauce, sugar and fish sauce; set aside. When the rice is almost ready, heat half the oil in a large frying pan or wok over a high heat. Add the chilli and garlic and fry for 1min. Add the prawns, fry for another minute, then add the peas and spring onions and cook for another couple of mins, until the prawns are pink all over.
  3. Toss the rice with the prawns and vegetables, then pour in the soy sauce mixture and stir-fry until evenly coated. Scoop into serving bowls. Wipe out the pan, return to a high heat and add the remaining oil. Fry the eggs for 3-4mins until the whites are set. Serve the fried eggs on top of the rice.

Nutrition Information
Calories: 498 Fat: 13.4g Saturated fat: 2.7g Carbohydrates: 64.6g Sugar: 5.9g Salt: 3.2g Fibre: 2.8g Protein: 25.3g

 

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Nov 01

Butterbean and Sweet Potato Stew

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Butterbean and Sweet Potato Stew
 
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Author:
Recipe type: Main
Cuisine: Vegetarian
Serves: 4

Ingredients
  • 2tbsp Oilve Oil
  • 1 Large Onion, roughly chopped
  • 800g Sweet Potatoes, peeled and cut into bite sized chunks
  • 1tbsp Dried Oregano
  • 1 Garlic Clove, crushed
  • 680g Jar Passata
  • 400g Can Butter Beans, drained and rinsed
  • 100g Greek Feta
  • Handful of Mint, torn
  • 4 Pitta Bread, toasted

Instructions
  1. Heat oil in a large frying pan over a medium-high heat, then add the onion and sweet potatoes. Cook for 5mins until starting to soften.
  2. Add the oregano and garlic to the pan, cook for 1min then tip in the passata, butter beans and 300ml water. Season and simmer for 15mins until the potatoes are tender and the sauce has thickened.
  3. Preheat the grill to high. Tip the stew into a grill-proof baking dish, then crumble over the feta. Grill briefly until the cheese is golden in places. Tear over the mint leaves, then serve with the toasted pitta bread.

Nutrition Information
Calories: 588 Fat: 12.7g Saturated fat: 4.8g Carbohydrates: 98g Sugar: 16g Salt: 2.6g Fibre: 14.5g Protein: 19.1g

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Nov 01

Sausage Penne with Lemon, Sage and Mushrooms

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Sausage Penne with Lemon, Sage and Mushrooms
 
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Author:
Recipe type: Main
Cuisine: Italian
Serves: 4

Ingredients
  • 350g Penne Pasta
  • 1tbsp Olive Oil
  • 8 Pork Sausages
  • 500g Cup Mushrooms, sliced
  • 1 Lemon, zest and juice
  • 15 Sage Leaves, finely shredded
  • 2tbsp Half Fat Creme Fraiche
  • 1tsp Dijon Mustard
  • 4tbsp Parmigiano Reggiano

Instructions
  1. Cook pasta according to pack instructions, reserving a cup of the cooking water when draining. Meanwhile, pour oil into large frying pan over medium heat. Squeeze meat from sausages straight into pan, breaking it into small pieces with a wooden spoon. Fry for 8mins, until meat is cooked through and golden; set aside on a plate.
  2. Tip mushrooms into hot pan and fry for 5mins until golden. Return sausage meat to pan, then add pasta, good splash of reserved water, lemon zest and juice, sage, creme fraiche and mustard.
  3. Stir everything together well, scraping up any tasty bits of sausage from bottom of pan. Season and serve with scattering of parmigiano reggiano

Nutrition Information
Calories: 696 Fat: 31.7g Saturated fat: 12.1g Carbohydrates: 68.4g Sugar: 3.9g Salt: 2.5g Fibre: 5.5g Protein: 33.5g

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