Savoury Recipes

Recipe 1: Chunky Cherry Tomato and Roasted Garlic Smoked Pasta Sauce

Ingredients:

  • 600g Cherry tomatoes
  • 5 garlic cloves
  • 2 shallots
  • 100g parsley
  • 1\2 pint vegetable stock
  • Dash of white wine
  • 1tsp smoked paprika
  • Zest and juice of a lemon
  • Salt and pepper for seasoning

Method:

  1. Roast the garlic for half an hour at 180c.
  2. Get everything prepped (cut cherry tomatoes in half, roughly chop parsley, finely chop shallots).
  3. Sweat off the shallots with the dash of wine and some butter. Once softened add the cherry tomatoes, parsley, paprika and the lemon zest and juice. Keep a lid and an eye on the pan, making sure nothing burns or starts to stick by stirring occasionally.
  4. Slowly add the vegetable stock and then simmer for 10 minutes.
  5. Once the garlic is roasted add it to the sauce and try to keep all of the roasted juices to go in the pasta sauce. Leave to simmer for 5 minutes.
  6. Using an electric hand blender, blend the sauce together, depending on the consistency you would like, blitz until chunky or smooth and if you want a more runny consistency then add more vegetable stock.
  7. Season to taste and feel free to add some butter for a richer, velvety texture.

Recipe 2: Chicken and chorizo risotto

Ingredients:

  • 100g risotto/arborio rice
  • 3/4 pint veg stock
  • Some chicken (I like lots!) (Cooked)
  • Some chorizo (again!)
  • 1 garlic clove
  • 1 shallot
  • Dash of white wine
  • 10g butter
  • 1/2 a lemon
  • A small bunch of parsley

Method:

  1. Finely chop the shallot and the garlic. Paste the garlic by putting some salt on it and then squashing the garlic and the salt against the knife.
  2. Put the butter in the pan with the garlic and onion and sweat for about 5 minutes. Add the rice, stir in for a minute, then add the wine and cook off.
  3. Slowly add the veg stock, add when the rice absorbs the stock, this bit can take a while but it’s worth it!
  4. Once all of the stock is in add the chicken and chorizo, then taste the rice. It should be soft but still with a little crunch, however if you want the rice to be soft then just keep cooking!
  5. Add the lemon juice, this will contrast with the wine and chorizo, bringing the dish together and add the chopped parsley.
  6. Season to taste and maybe add some cream or butter!

Recipe 3: Carrot and Coriander Soup

Ingredients:

  • 1 onion
  • 2 Cloves of garlic
  • 400g Carrot
  • A big bunch of coriander
  • 50g Plain flour
  • 700ml vegetable stock
  • Some butter
  • Salt and pepper

Method:

  1. Start off by doing all of your prep. Finely chop the onion and ‘paste’ the garlic. Peel and wash the carrots and chop them into small chunks. Finely chop the coriander.
  2. Melt some butter in the pan, chuck in the onion and garlic, cook for a minute or so, without colouring. Add the carrot and the flour.
  3. Keep cooking and stirring for about a minute and slowly add the veg stock. Keep stirring and adding the stock. Once all the stock is in add the coriander. Leave the soup to simmer for about 20 minutes, but keep and eye on it.
  4. Using a hand blitzer, blitz the soup, making sure all of the chunks of carrot are gone and the soup is smooth.
  5. Taste the soup and season to taste, add some butter for a richer and velvety texture.

Recipe 4: Stuffed Jackets

Ingredients:

  • 7 Potatoes (biggish ones)
  • 200g grated cheese
  • 4 slices of bacon (cooked and diced)
  • 2 Chopped onions (sweated)
  • Salt and pepper

Method:

  1. Set the oven to 180c, once heated put the potatoes in for about an hour.
  2. Once cooked, take the jackets out and leave to cool for about 10 minutes. Cut the potatoes in half and scoop out the middle and put into the bowl with your other ingredients. Be careful when scooping out the middle to not break the potato skin as we’ll still need the skins intact! Give the mixture a good stir up but try not to break the potato up too much as it’s still nice to have a bit of texture once they are cooked. Season to taste.
  3. Re-stuff the jacket skins and maybe put some grated cheese on top (as I love a bit of cheese!!).
  4. Put the jackets back in the oven for about 20-25 minutes, just so they get crisp and slightly golden brown on top.

Recipe 5: Individual Mediterranean Vegetable Lasagnes

Ingredients:

  • 4 tomatoes
  • 2 peppers (preferably different colours)
  • 1 courgette
  • 1 aubergine
  • 1 red onion
  • olive oil
  • 75g butter
  • 75g flour
  • 600ml milk
  • 200g cheese
  • 1 tsp dijon mustard
  • 12 pasta sheets
  • Salt and pepper
  • Tomato sauce (Recipe 1)

Method:

  1. Set the oven to 190c. Start by prepping all of the veg for the lasagne. Slice the onion, courgette and pepper. Cut the tomatoes in eighths and chop the aubergine into similar sized pieces. Spread the veg out on a baking tray and drizzle with olive oil, salt and pepper. Put in the oven.
  2. Start making the cheese sauce. Melt the butter in a pan, throw in the flour and stir. Keep stirring on and off for a minute to cook out the flour. Add some milk and stir rapidly. Slowly keep adding the milk whilst still stirring but try to avoid lumps. You should be left with a smooth velvety white sauce. Add the cheese, mustard and season to taste.
  3. Take the veg out of the oven once well cooked and almost dried out. Leave to cool for 10 minutes. Then start layering the veg, tomato sauce, pasta sheet and cheese sauce. Once filled put cheese on top and cook for 35-40 minutes at 180c.

Recipe 6: Vietnamese sweet potato and chicken curry

Ingredients:

  • 1 tbsp ground nut oil
  • 2 sliced onions
  • 1 tbsp thai fish sauce
  • 1 red chilli finely shredded
  • 1 tbsp. ground coriander
  • 1/2 tbsp.ground turmeric
  • Can of coconut milk (400ml)
  • 1 1/2 tbsp. muscovado sugar
  • 600g peeled, cubed and cooked sweet potato
  • 700g cubed pieces of chicken
  • Torn Basil leaves
  • Salt and pepper
  • Rice and pitta to serve

Method

  1. Heat the oil and cook the onions for 3-4 minutes or until coloured, add the chilli and the ground spices. Cook for another minute, stirring occasionally.
  2. Add the coconut milk, fish sauce, sugar and potato. Bring to a simmer, then cover and leave at a medium heat.
  3. When the potato is becoming tender, add the chicken, cover again and cook for 15 minutes. When the chicken and potato are completely cooked stir in the basil leaves and season.
  4. Serve with rice and toasted coriander pitta breads (I know the pitta bread sounds a bit weird, but trust me it works!).

Recipe 7: Asian pork belly stir-fry

Ingredients:

  • A few Pork belly strips (I normally cut the skin off but leave the fat!!)
  • A tbsp. honey
  • 2 tbsp. sesame oil
  • A tbsp. light soy sauce
  • Finely sliced onion (red and white)
  • Chopped garlic clove
  • Julienned carrot
  • some sweetcorn
  • Julienned courgette
  • Broccoli florets (Try to break them up so they are really small, but still provide a crunch)
  • Finely sliced peppers (Any colours)
  • Egg noodles (I used the pre-cooked ones, but you could use the dry ones and just soak them/cook them before hand)
  • 2 tbsp. Tomato and chilli jam
  • Dash of lime juice
  • Salt and pepper

Method:

  1. Marinate the pork belly strips in the soy, honey and sesame oil. I would do this the night before, cover it and leave it in the fridge.
  2. Pre-heat the oven to 190C ready to cook the pork belly. Cook the pork for about 20 minutes or until golden and slightly browned but still juicy. Take out of the oven and leave to cool.
  3. Make sure all of the veg. is prepped before hand otherwise you will get behind yourself and end up over/under cooking something.
  4. Heat some sesame oil with some veg oil in a wok. Wait for the oil to heat up and then add the onion and garlic, stirring quite quickly but not allowing the onion and garlic to colour much.
  5. Add the carrot, courgette, broccoli and pepper and again keep stirring. Cook for 5 minutes, or until the veg starts to get softer.
  6. Whilst keeping an eye on the veg, cut up the pork belly into little pieces.
  7. Add the sweetcorn to the wok, then the jam and lime juice. Give a good stir, then add the noodles and season. Feel free to add soy instead of salt, do it however you like it!
  8. Stir in the little bits of pork belly and serve.

Recipe 8: Chinese BBQ Chicken

Ingredients:

  • 2 tbsp Ground nut oil
  • 2 tbsp Seasame Oil
  • 4 tsp minced Garlic cloves
  • 2 tsp fresh grated ginger (or cheats ginger if you’re naughty!)
  • 4 tbsp rice wine
  • 4 tbsp light soy
  • 4 tbsp clear honey
  • 4 tsp Chinese five spice powder
  • 2 tsp lime juice
  • 6 Chicken thighs (You could get breasts but it’s a lot cheaper to get thighs and I will try to tell you how to de-bone them, also we found the thighs really moist!)

Method:

  1. Start by taking the bone out of the thighs, maybe the first and second one will be hard and take a while but by the last one you will be able to do it with your eyes closed, NOT THAT I SUGGEST YOU TRY THAT!! Using a boning knife, on the flesh side slowly cut down the bone, following it from top to tail. Then slowly cut away the flesh from the bone. You’ll see half way down the bone, where it bends, that there is a knuckle. Try to cut around that carefully and keep the knuckle (the thick white circle-y bit) together with the bone. It doesn’t matter too much with this recipe as we will be removing the skin so making a few holes isn’t the end of the world, but if you want to get into good habits, it’s an idea to learn this now! Also if you want to make stuffed, boned chicken thighs with the skin on then you’ll want to use that technique. Slowly remove the bone out from the flesh and put in a bowl. You could use this at the end for chicken stock. Now I removed the skin from the chicken but I guess it’s down to preference. I didn’t think the chicken would stay moist with out the skin but I was definitely wrong! Now repeat 5 times!!
  2. Use all of the other ingredients to make the marinade in a large bowl. Stir the ingredients over and over again and throw the boneless chicken in. Again stir every ten minutes or so, just so it’s all coated.
  3. Cover the bowl and put in the fridge for as long as you like. We marinated the chicken for 2 hours just because we didn’t want too much of an over- powering flavour but it’s up to you.
  4. Now throw on the hot BBQ, it’ll probably take 10-15 minutes to cook and don’t be afraid of that charcoal colour on the chicken, as long as it’s not coated in it! This will oddly compliment the sweetness of the marinade. Serve with a little lime juice on top.

Recipe 9: Salsa

Ingredients:

  • 3 tomatoes
  • 1/2 red onion
  • 1/2 white onion
  • Bunch of coriander
  • 1 red chilli
  • A good squeeze of Lime juice
  • A dash of White wine vinegar
  • Salt to taste

Method:

  1. Finely chop all of the ingredients (apart from the lime, vinegar and salt – you might struggle with that!). I prefer the salsa still a bit chunky but feel free to just put it in a food processor so it’s more of a paste if you’d prefer that. Add more chilli to make it hotter if you wish, but I’m a bit of a wimp, so just a little is fine for me!
  2. Add the lime juice and white wine vinegar. Once it’s right to your taste add the salt and again, season to taste.
  3. Serve with piping hot nachos and cheese.

Recipe 10: Thai fish cakes:

Ingredients:

  • 200g poached flaked fish (I would go for cod or something like that, alternatively you could use crab meat)
  • 300g potato
  • Some butter
  • 2 spring onions
  • 1 onion
  • 2 cloves of garlic
  • A red chilli (depending on how hot you want it, you could add more chilli, and add the seeds again if you want it to be hot)
  • 1cm ginger
  • A bunch of coriander
  • An egg
  • Some flour
  • 200g breadcrumbs
  • Salt and pepper

Method:

  1. Peel the potatoes and boil them until soft.
  2. Whilst the potatoes are boiling, finely chop the garlic, onion, spring onion, coriander and chilli.
  3. Cook the garlic and onion in some oil, but don’t let it colour. Cook until soft and then set aside to cool.
  4. Mash the potato with some butter and season.
  5. Grate the ginger and add to the potato along with the fish, spring onion, chilli, coriander, onion and garlic. Check the seasoning and if you’re happy with it, mould the potato mix into small patty shapes.
  6. Season the flour. Put the patties in the flour and make sure it is all covered. Whisk the egg and dip the patties in the egg, then cover in the bread crumbs. If you want the fishcakes to be extra crispy dip the patties in the egg and breadcrumbs again.
  7. Deep fry the fishcakes in oil until golden brown.
  8. Serve as a snack with a flavoured mayonnaise or serve with a salad as a meal.

Recipe 11: Mini Cheese and Bacon muffins

Ingredients:

  • 250g self raising flour
  • 150g strong cheese, like mature Cheddar
  • 1/2 tspn. salt
  • 1/2 tspn. ground black pepper
  • 1/2 tspn. ground turmeric (optional)
  • 1 tspn. mustard powder
  • 3 rashers bacon
  • 100ml natural yoghurt
  • 100ml milk
  • 2 eggs

Method:

  1. Pre-heat the oven to 200C.
  2. Cook the bacon until slightly crispy, drain off the fat, leave to cool for a few minutes and then roughly chop into small chunks.
  3. Mix all of the dry ingredients together.
  4. In a separate bowl beat the eggs, yoghurt and milk together. Make a well in the bowl of the dry ingredients and slowly add the wet ingredients. Don’t over mix and be quite gentle. The mixture should be quite lumpy and falling off the spatula, if it’s still a bit thick add more milk.
  5. Grease a little muffin/cake tin well and fill the holes with the mixture.
  6. Bake for 15 minutes or until golden brown.

Recipe 12: Mediterranean turkey stew

Ingredients:

  • Olive oil (Just a little in the pan)
  • 2 peppers (we had a red and a green)
  • a white onion
  • a red onion
  • a courgette
  • 2 garlic cloves
  • 500g turkey (chopped into bite sized pieces)
  • a tin of chopped tomatoes
  • a pint of veg stock
  • a splash of white wine
  • squirt of lemon juice
  • Linguini (broken into pieces – big or small, it’s up to you)
  • 10 cherry tomatoes
  • Parmesan
  • Salt and pepper to taste

Method:

  1. Slice the onions and peppers, crush the garlic and roughly slice the courgette.
  2. Heat the oil in the pan and add the onion, garlic and pepper. When slightly softened add the turkey and cook for a few minutes, or until sealed on the outside. Add the chopped tomatoes and courgettes.
  3. Cook for 5 minutes then add the stock, wine and lemon. Leave to simmer for about 30 – 35 minutes.
  4. Whilst that’s cooking slice the cherry tomatoes in half. These will add flavour and texture.
  5. Add the broken pieces of linguini and the cherry tomatoes. The linguini is great as it thickens the stew and also gives it a different texture. Cook for a further 10 minutes, or until the linguini is cooked.
  6. Season to taste and serve with some grated parmesan on top.

Recipe 13: Green bean and asparagus summer salad

Ingredients:

  • 10 Asparagus stems
  • 20 Green beans
  • 2 oranges
  • olive oil
  • wholegrain mustard
  • lemon juice
  • salt and pepper

Method:

  1. Boil a pan of water with a pinch of salt. Whilst the water is heating up, cut the asparagus and beans into 1 inch pieces.
  2. Once the water is boiled add the green beans and asparagus. Cook for about 4 minutes so the beans and asparagus still have a slight crunch, this will be a good texture against the soft orange later on. Leave the beans and asparagus to cool.
  3. Cut up the oranges, first cut off the top and bottom and then carefully cut the skin off the orange and cut the segments out.
  4. Make up the dressing, put a drizzle of oil in a small bowl, add a dash off lemon juice and about half a teaspoon of mustard. Mix up the dressing and add some salt and pepper – taste the dressing and add more seasoning or more of an ingredient to make it more to your taste.
  5. Pour the dressing over the beans and asparagus and add the orange segments. Mix it up and taste one last time to see if it needs any more seasoning.

Recipe 14: Sheftalia

Ingredients:

  • 1kg mixed pork and beef mince
  • 1 finely chopped onion
  • 1 tsp. dry mint
  • Salt and pepper
  • 75g breadcrumbs
  • 50g chopped parsley
  • 1/2 tsp. cinnamon

Method:

  1. Put all of the ingredients in a large bowl. Mix with your hands and leave for half an hour so the meat takes up the spices.
  2. Mould the meat around the skewers, so they look like sausage shapes.
  3. Cook on the BBQ  for 12 minutes. Keep turning them, but not too much otherwise they’ll fall apart.

Recipe 15: Tabbouleh

Ingredients:

  • 100g bulgur wheat
  • 200ml boiling water
  • 2 tomatoes
  • large bunch of parsley (chopped)
  • Small bunch of mint (chopped)
  • 1 small red onions (finely diced)
  • 2-3 tbsp. lemon juice
  • 2-3 tbsp. olive oil
  • a few pinches of salt

Method:

  1. Put the bulgur wheat in a bowl and cover with the water. Leave for 20 minutes or until the bulgur wheat soaks up all of the water.
  2. Chop the tomatoes, parsley, mint and onion, mix together and set aside.
  3. Fluff up the bulgur wheat with a fork and mix in the tomato mix.
  4. Add the lemon juice and oil and season to taste.

Recipe 16: Oysters Rockefella

Ingredients:

  • 12 Oysters
  • 6 peppercorns
  • 1 can of beer
  • Water
  • 75g butter
  • 2 garlic cloves (1 chopped and 1 squashed)
  • 1 onion finely chopped
  • 200g bacon lardons
  • 200g grated cheddar
  • 100g chopped spinach
  • Small pot of single cream
  • Sprinkling of breadcrumbs

Method:

  1. Wash the oysters and put them in a saucepan, add the squashed garlic, peppercorns, can of beer and water to cover the oysters. Bring to the boil, boil for 1 minute then drain and leave to cool.
  2. Gently fry the chopped garlic, onion, and lardons in the butter until soft.
  3. Add the spinach until wilted, then the cheese, then add cream.
  4. Separate oyster shells, get rid of the flat shell and leave the oyster in the curved shell.
  5. Spoon the mixture over the half shells but don’t over fill. Sprinkle breadcrumbs on top and bake for 10 minutes at 180c.

Recipe 17: Curried Butternut squash soup

Ingredients:

  • 1 Butternut squash
  • 1 litre chicken/veg. stock
  • 1 onion
  • 1 garlic clove
  • 1 teaspoon curry powder
  • 1/2 teaspoon turmeric
  • 100ml cream
  • butter for cooking with
  • Salt and pepper

Method:

  1. Take the skin off the butternut squash and scoop the seeds out. Chop into small even pieces.
  2. Chop the onion and crush the garlic.
  3. Sweat off the butternut squash, onion and garlic. Add the curry powder and turmeric (For the bright colour) and stir.
  4. Add the stock slowly until it’s all gone, then blitz. Add more stock/water if you’d like it thinner.
  5. Once the soup is blitzed return to the heat in a clean pan and add the cream. Stir well until all mixed in. Try and adjust the seasoning to your taste.

Recipe 18: Potted Shrimp

Ingredients:

  • 450g Shrimp (Shrimp 1)
  • 125g butter (Butter 1) (You many end up using a bit more of this)
  • Juice of 1 and a half lemons
  • pinch of white pepper
  • 2 tspns Worcestershire sauce
  • pinch of cayenne pepper
  • pinch of nutmeg
  • pinch of maize
  • 50g shrimp (Shrimp 2)
  • 225g butter (Butter 2)
  • handful of parsley
  • 60g butter (Butter 3)
  1. Cut up Butter 3 and leave it in a warm place, so it can warm up, but not melt.
  2. Put all of the spices, the lemon juice, the Worcestershire sauce and Shrimp 2 in a saucepan together, cook until the butter melts and all in combined. Then blend.
  3. Pour the mix into a bowl.
  4.  Blend Butter 3 to make it smooth. Combine with Shrimp 1 and the mix in the bowl. Put into ramekins/ a cling filmed tray. Spread out evenly and chill.
  5. Melt Butter 1 and clarify it (remove all of the white liquid that settles on top of the melted butter. You can do this with a spoon.).
  6. Put the melted Butter 1 in the blender with the bunch of parsley and blend. Pour through a sieve to get rid of any leftover bits of parsley.
  7. Remove the tray/ ramekins from the fridge and pour the Parsley butter over the top. Pour it evenly and so it just covers the shrimp mixture. Return to the fridge.
  8. Once set, serve.
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One thought on “Savoury Recipes

  1. Em – to prove your come dine with me credentials how about the recipe for your Courgette Provencal (which you haven’t cooked for us for a while) hint, hint – & point taken about the baking tins

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