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JJW009
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Post by JJW009 » Fri Nov 18, 2011 3:07 pm

Spicy caramelised chutney:



650g blended tomatoes - mostly red, a few not-quite ripe

200g grated carrot

150g chopped onion

150g finely diced yellow and green pepper

150g sultanas

150g white sugar

150g malt vinegar

4 cloves garlic, sliced

1 tspn garam masala

2cm grated ginger

1 finely chopped hot chilli

1 tbspn mango chutney



Put ingredients in a heavy pan and simmer for 45 - 60 minutes until it just starts to caramelise.



Makes 4 small jars.



Verdict - very tasty indeed, but could use more spice. I used a home-grown F1 chilli given to me by a friend and I think I was over cautious! Ginger was about right. Could maybe use a few cloves and a hint of mustard.




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Post by belchingmatt » Fri Dec 02, 2011 4:32 pm

Broccoli and Stilton Soup



Made this yesterday so it is fresh in my mind.



2 large broccoli heads

2 large onions

1 small/medium potato

2 garlic cloves

500 stilton or other blue cheese

salt and pepper

veg stock

125ml Cream



Fry onion and garlic

Add chopped broccoli and potato and fry for a couple of minutes

Add 1ish pint of stock

Simmer for 20 minutes, adding salt and pepper to taste

Add the stilton in chunks and stir until melted

Stab Mix to consistency you want

Lower heat to minimum and stir in cream



Notes:

Serves 4-6 depending on appetite

Serve with fresh baguette and oodles of butter

The cream alters texture and removes flavour, so use/don't use

The potato helps to thicken the soup, don't add too much

Sprouts can be 'hidden' fairly easily amongst the broccoli




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Post by JJW009 » Sun Jan 08, 2012 8:47 pm

Broccoli and Stilton Quiche



I was really pleased with this last night, so I thought I'd post it here. Quantities are guesses because I didn't really weigh anything...



For the case:



1 oz wholemeal flour

4 oz fine plain flour

3 oz butter

2 oz grated mature cheddar

Water



For the filling:



2 small eggs

1 oz milk

8 oz ripe Stilton

1 head broccoli

8 oz boiled potatoes

1 oz peas

1 oz sweetcorn

1 tblspn mixed herbs

black pepper to taste

half a vegetable stock cube



For the topping:



1 fresh tomato

Paprica

2 oz grated mature cheddar



Boil the potatoes for 5 minutes, add the broccoli and boil for another 10 minutes. Drain the stock and keep.



Mix the butter and flours to breadcrumbs in the usual way, and then stir in the cheese. Add water until it comes together, then roll out using wholemeal flour to dust. Use to line a 10" diameter pie dish. Prick well and add the diced potatoes. Blind bake on high until just browning.



Lightly mash the broccoli, crumble the blue cheese and mix together with the remaining ingredients. Fill the case, top with sliced tomato and cheddar before returning to the oven for 25 minutes on a medium heat.



Serves 4 as a main, 8 - 12 as a side.




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Post by belchingmatt » Sun Jan 08, 2012 10:26 pm

1 oz wholemeal flour

4 oz fine plain flour

3 oz butter


5:3 ratio of flour to fat?



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Post by JJW009 » Mon Jan 09, 2012 12:52 am

2:1 is the minimum. Any less gives cardboard. More gives a shorter, flakier texture. Then adding full fat cheese makes it even better, nearly 1:1 <!--emo&:lol:--><img src='http://i2.ifrm.com/html/emoticons/laugh.gif' border='0' style='vertical-align:middle' alt='laugh.gif' /><!--endemo-->




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Post by belchingmatt » Mon Jan 09, 2012 12:58 am

<!--emo&:mmm:--><img src='http://i2.ifrm.com/4013/140/emo/mmm.png' border='0' style='vertical-align:middle' alt='mmm.png' /><!--endemo-->



Don't think Lone would let me get away with that. She complains about the fat content of my pastry enough as it is.




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Post by jonlumb » Tue Jan 10, 2012 9:28 am

Sauce cooked over the weekend to go with beef (sorry JJ), taken from Cooking with Heston.



250g shallots finely sliced

100g butter

100g dijon mustard

150ml white wine

500g concentrated beef stock

20g chives

20g parsley

10g tarragon



Nothing too profound in the making; sweat off the shallots in the butter for about 7-10 minutes. Add the white wine and boil down to about a third, then mix in the mustard. Add the stock and bring to the boil (can just preheat the stock). Add herbs, mix and then season as required (ours didn't need any).



The original recipe includes 100g of bone marrow, but I couldn't get hold of it for love nor money over the weekend. Sauce didn't seem to suffer from this absence.



For JJ, I suspect you could make it work with any other form of meat stock, we were using beef because we were having a rib of beef as the main part of the meal.




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Post by Mrs Redeyes » Sat Jan 21, 2012 6:03 pm

Mediterranean Fish Stew:



3 tbsp olive oil

1 large onion , sliced

2 garlic cloves , sliced

1 red chilli , finely chopped

2 tbsp tomato pur?e

1kg tomatoes , roughly chopped

200ml white wine

350ml fish stock

3 strips orange zest

1kg skinless halibut fillets, cut into large chunks

400g large raw prawns

handful flat-leaf parsley , chopped





Heat the oil in a wide, deep frying pan. Add the onion and cook over a gentle heat for 5 mins until softened. Stir through the garlic and chilli and cook a couple of mins more. Add the tomato pur?e and tomatoes. Turn up the heat and cook for 10-15 mins, stirring until the tomatoes are pulpy. Pour over the wine and cook for 10 mins more until most of it has boiled away.



Add the fish stock and orange zest and heat until gently simmering. Nestle the halibut chunks into the liquid and cook for 5 mins. Add the prawns and cook for 5 mins more until the fish is cooked through. Sprinkle the parsley over the stew and serve.



Per serving



411 kcalories, protein 39g, carbohydrate 28g, fat 16 g, saturated fat 2g, fibre 3g, sugar 8g, salt 1.17 g



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Post by Mrs Redeyes » Sat Jan 21, 2012 6:06 pm

Chicken with roasted vegetables



250g baby new potatoes , thinly sliced

1 large courgette , diagonally sliced

1 red onion , cut into wedges

1 yellow pepper , seeded and cut into chunks

6 firm plum tomatoes , halved

12 black olives , pitted

2 skinless boneless chicken breast fillets , about 150g/5oz each

3 tbsp olive oil

1 rounded tbsp green pesto



Preheat the oven to 200C/ Gas 6/fan oven 180C. Spread the potatoes, courgette, onion, pepper and tomatoes in a shallow roasting tin and scatter over the olives. Season with salt and coarsely ground black pepper.



Slash the flesh of each chicken breast 3-4 times using a sharp knife, then lay the chicken on top of the vegetables.



Mix the olive oil and pesto together until well blended and spoon evenly over the chicken. Cover the tin with foil and cook for 30 minutes.



Remove the foil from the tin. Return to the oven and cook for a further 10 minutes until the vegetables are juicy and look tempting to eat and the chicken is cooked through (the juices should run clear when pierced with a skewer).



568 kcalories, protein 42g, carbohydrate 37g, fat 29 g, saturated fat 6g, fibre 7g, salt 2.16 g






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Post by Mrs Redeyes » Sat Jan 21, 2012 6:09 pm

Basil Pasta



2 red peppers , seeded and cut into chunks

2 red onions , cut into wedges

2 mild red chillies , seeded and diced

3 garlic cloves , coarsley chopped

1 tsp golden caster sugar

2 tbsp olive oil , plus extra to serve

1kg small ripe tomatoes , quartered

350g dried pasta

a handful of fresh basil leaves and 2 tbsp grated Parmesan



To roast the veg, preheat the oven to 200C/gas 6/fan 180C. Scatter the peppers, red onions, chillies and garlic in a large roasting tin. Sprinkle with sugar, drizzle over the oil and season well with salt and pepper. Roast for 15 minutes, toss in the tomatoes and roast for another 15 minutes until everything is starting to soften and look golden.



While the vegetables are roasting, cook the pasta in a large pan of salted boiling water according to packet instructions, until tender but still with a bit of bite. Drain well.



Remove the vegetables from the oven, tip in the pasta and toss lightly together. Tear the basil leaves on top and sprinkle with Parmesan to serve. If you have any leftovers it makes a great cold pasta salad - just moisten with extra olive oil if needed.



PER SERVING



452 kcalories, protein 14g, carbohydrate 86g, fat 8 g, saturated fat 1g, fibre 7g, sugar 1g, salt 0.1 g




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Post by Mrs Redeyes » Sat Jan 21, 2012 6:13 pm

Tomato and Thyme Cod



1 tbsp olive oil

1 onion , chopped

400g can chopped tomatoes

1 heaped tsp light, soft brown sugar

few sprigs thyme , leaves stripped

1 tbsp soy sauce

4 cod fillets or another white flaky fish, such as pollack



Heat the oil in a frying pan, add the onion, then fry for 5-8 mins until lightly browned. Stir in the tomatoes, sugar, thyme and soy, then bring to the boil.

Simmer 5 mins, then slip the cod into the sauce. Cover and gently cook for 8-10 mins until the cod flakes easily. Serve with baked or steamed potatoes.



Per serving



172 kcalories, protein 27g, carbohydrate 7g, fat 4 g, saturated fat 1g, fibre 1g, sugar 6g, salt 1.11 g










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Post by Mrs Redeyes » Sat Jan 21, 2012 6:16 pm

Flattened Chicken



1 boneless, skinless chicken breast

a little seasoned flour , for dusting

1 tbsp olive oil

1 large ripe tomato , chopped

2 tsp capers

splash white wine (or water, if you prefer)

chopped chives or parsley





Split the chicken breast almost in half and open it out like a book. Bash with a rolling pin to flatten, then lightly coat in the seasoned flour. Heat the oil in a pan, add the chicken and cook for 3-4 mins on each side until crisp, browned and cooked through. Remove from the pan and keep warm.



Add the tomato, capers and wine to the pan, season to taste, then bring to the boil. Bubble the sauce for 2-3 mins until the tomatoes are starting to break down, then spoon over the chicken and scatter with chopped herbs. Delicious with steamed potatoes.



339 kcalories, protein 36g, carbohydrate 9g, fat 17 g, saturated fat 3g, fibre 3g, sugar 5g, salt 2.78 g






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Post by Mrs Redeyes » Sat Jan 21, 2012 6:35 pm

Rosemary Chicken with roasted Ratatoullie



1 aubergine , cut into chunky pieces

2 courgettes , sliced into half-moons

3 mixed peppers , deseeded and roughly chopped

2 tsp finely chopped rosemary , plus 4 small sprigs

2 large garlic cloves , crushed

3 tbsp olive oil

4 skinless, boneless chicken breasts

250g cherry or baby plum tomatoes , halved



Heat oven to 200C/180C fan/gas 6. In a large roasting tin, toss together the aubergine, courgettes and peppers with half the chopped rosemary, half the garlic, 2 tbsp oil and some seasoning. Spread out the vegetables in an even layer, then roast in the oven for 20 mins.



Meanwhile, mix remaining rosemary, garlic and oil together. Slash each of the chicken breasts 4-5 times with a sharp knife, brush over the flavoured oil, season and chill for 15 mins.



After veg have cooked for 20 mins, stir in the tomatoes. Make spaces in the roasting tin and nestle the chicken breasts amongst the vegetables. Place a rosemary sprig on top of each chicken breast. Return the tin to the oven for 18-20 mins, until the chicken is cooked through and the vegetables are lightly caramelised. Serve with some new potatoes, if you like.



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288 kcalories, protein 37g, carbohydrate 11g, fat 11 g, saturated fat 2g, fibre 5g, sugar 10g, salt 0.25 g




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Post by Mrs Redeyes » Sun Feb 19, 2012 12:37 pm

Squid with Ink Recipe:



Prep Time: 10 minutes

Cook Time: 20 minutes

Total Time: 30 minutes

Ingredients:



1 carton passata

1 small green bell pepper, cleaned of veins and seeds and roughly chopped

12 small garlic cloves, peeled

6 Tablespoons fruity olive oil

1 pound cleaned squid, cut into 1/2-inch pieces

Sea salt to taste

1 large California bay leaf, broken up

1 scant teaspoon sugar

1 teaspoon squid ink, approximately, diluted in 2 Tablespoons vinegar

Freshly ground black pepper



Preparation:



Heat the olive oil in a heavy frying pan or a saute pan, add 4 garlic cloves, slivered, and fry until a very dark brown. Remove the garlic and discard. Put the remaining garlic cloves, slivered, into the pan with the squid, sprinkle with salt, and stir quickly, tossing it from time to time (really a stir-fry), for 2 to 3 minutes.



Add the passata, bay leaf, sugar, squid ink, and pepper and cook quickly for about 6 minutes to reduce the sauce. The squid should be tender but still a little al dente. If the sauce is still a little too liquid but the squid is cooked, tip the pan to one side and reduce the sauce for 4 minutes more.



This dish is best served on a bed of plain white rice.




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Post by JJW009 » Sun Feb 19, 2012 1:14 pm

I had squid on Friday, with a couple of prawns and some sea bass in a Thai sauce <!--emo&:D--><img src='http://i2.ifrm.com/html/emoticons/biggrin.gif' border='0' style='vertical-align:middle' alt='biggrin.gif' /><!--endemo-->




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