|
Brussel
Sprouts with Cherry Tomatoes
500g brussel sprouts
1 punnet cherry tomatoes
1 onion, finely sliced
2 cloves garlic chopped
Olive oil for cooking
Salt and pepper to taste |
|
Method:
Slice the sprouts from top to bottom in three.
Toss in boiling salted water and cool until a knife goes in
easily - about 3 minutes. Drain. Heat a tablespoon of olive
oil in a large frying pan and add onions and garlic. Cook
until soft and add cherry tomatoes - cook for a further minute.
Add sprouts and cook to cover in onion mixture. Serve. |
| |
|
|
 |
|
|
| |
|
|
Roasted
Root Vegetables with Pumpkin Seed Pesto
4 carrots
4 parsnips
2 red onions
Oil for cooking
25g butter
Salt and pepper
Pumpkin Seed Pesto:
50g pumpkin seeds
1 tablespoon chopped fresh rosemary
Handful chopped parsley
1 teaspoon chopped red chilli (optional)
4 tablespoons olive oil
2 cloves garlic
Salt and pepper to taste |
|
Method:
Blitz all the ingredients together and then season to
taste - set aside.
Cut all the vegetables into equal sizes - cut into cylinders
and then quarter the cylinders lengthways. Heat two tablespoons
of oil in a large frying pan and add enough carrots or parsnips
to cover the bottom, sprinkle with salt and pepper and cook
over high heat tossing them around occasionally. When they
start to go golden add little knobs of butter and toss around
. Place on a roasting tray and roast at 180oc, 350of or Gas
7 for 20-30 minutes or until they are soft when pressed with
a knife. Add pesto and coat vegetables. Fry the vegetables
in batches if you don’t have a large frying pan. Cook
the day before and heat up if you wish in a hot oven - temperature
as above. |
| |
|
|
|
|
|
| |
|
|
| Sausage
and Leek Stuffing
8 pork and leek sausages
2 leeks, chopped and washed
2 cloves garlic
1 tablespoon chopped thyme
100g butter
50g sundried tomatoes in oil
6 slices bread, crumbed
2 eggs
1 onion chopped
|
|
Method:
Boil sausages in water until they float on the surface.
Cool and then chop into small ½ dice. Heat the butter
in a saucepan and add the garlic, onion and leeks. Cover with
a lid and cook on medium heat until soft. Remove the lid and
add the sausages and thyme. Cook for two minutes. Chop the sundried
tomatoes and add. T
ake off heat and add the breadcrumbs. Cool and add the eggs
- mix together thoroughly and mould into golfball size shapes
and bake at 180oc, 350of, Gas 7, oven for 20 minutes.
You can make this up the day before. |
| |
|
|
|
|
|
| |
|
|
| Butternut
Squash and Walnut Stuffing
1 butternut squash, peeled, de-seeded and cut
into 1cm dice.
100g walnuts
1 tablespoon chopped fresh rosemary
4 slices bread, crumbed
2 red onions diced
2 cloves garlic chopped
100g butter
Salt and pepper to taste
100g fresh grated parmesan or cheddar
|
|
Method:
Boil the squash in salted water until soft. Heat the butter
in a saucepan over medium heat and add the onions and garlic.
Cook until soft - about five minutes and add the rosemary.
Chop the walnuts and add to the mixture - cook for one minute.
Add the squash. Cheese and breadcrumbs and mix together. Press
into a buttered dish and bake at 180oc, 350of or Gas 7 for 10
minutes. |
|
|
|
|
|
|
|
| |
|
|
Christmas
Baked White Chocolate Cheesecake
250g mascarpone cheese
500g Philadelphia cheese
3 eggs
2 egg yolks
100g castor sugar
100g white chocolate
Zest and juice of 1 tangerine
2 teaspoons chopped preserved ginger
1 teaspoon cinnamon
100g chocolate digestive biscuits
50g butter
1 vanilla pod spilt |
|
Method:
Melt the butter in a saucepan. Crush the biscuits together and
press into a 9 inch springform pan. Chill. Mix the remaining
butter with the biscuits and press into the baking tin. Chill.
Whisk the cheeses together with the sugar. Add the vanilla.
Melt the chocolate in bowl over hot water - not simmering, just
on a low heat. Add the eggs to the cheese mixture and beat together.
Chop the ginger finely and add to the mixture with the cinnamon
and tangerine zest and juice. Fold in chocolate and mix together.
Pour into cake tin and bake at 120oc, 240of, of Gas 3 for 1
hour or until top feels firm, but with a little wobble! Turn
off oven and leave to cool. Leave in fridge for at least 6 hours.
To slice, dip a knife in boiling water before cutting.
A variation on this cheesecake is to add a bag of dried cherries,
blueberries or cranberries. Serve with a chocolate sauce - bring
1 small carton of double cream to boil and whisk in 75g of chopped
dark chocolate. Lace with a little brandy if you wish (add at
the end). |
|
|
|
|
|
|
|
| |
|
|
The Leftovers
Leftover root vegetables and potatoes
1 onion
4 eggs
Fresh grated parmesan (optional)
Butter for cooking
|
|
Method:
Heat butter in a frying pan and add onions (sliced) Cook for
two minutes and add vegetables. Fry for another two minutes.
Crack eggs in each quarter of the pan and cook under the grill.
Sprinkle with parmesan and serve with leftover ham. |
|
|
|
|
|
|
|
| |
|
|
Tortilla
Wraps
Leftover turkey, vegetables and stuffing
1 onion, sliced
1 clove garlic
2 tablespoons oil
1 dessertspoon curry paste
4 tablespoons mayonnaise
2 tablespoons mango chutney.
8 tortillas |
|
Cook
tortillas in dry frying pan until they bubble. Leave aside.
Fry the onion and garlic together in the oil. Add the curry
paste and leftovers. Cook for two minutes and then add mango
chutney and mayonnaise.
Place
mixture in middle of each tortilla and roll into wrap. Slice
in middle and serve. |
|
|
|
|
|
|
|
| |
|
|
Filo
Pastry Parcels
Leftover vegetables and meat
1 pack filo pastry
50g melted butter
1 tub creme fraiche
2 tablespoons mayonnaise
1 tablespoon mustard
Chopped fresh herbs
|
|
Method:
Mix
leftovers together with creme fraiche, mayo, herbs and mustard.
Take a sheet of filo and brush with butter. Place another sheet
on top and brush with butter. Cut into four squares. Place some
of the leftover mixture in the middle of each square and fold
into a parcel. Repeat. Place parcels on a buttered tray and
bake at 180oc, 350of or Gas 7 for 10 minutes or until parcels
are golden brown. |
|
|
|
|
|
|
|
| |
|
|
Bubble
and Squeak with Ham
Equal quantities of leftover sprouts and potatoes
1 chopped onion
4 slices leftover ham chopped
Flour
4 eggs
2 tablespoons oil
2 tablespoons butter
|
|
Method:
Mix onion, sprouts, ham and potatoes together (if using roasted
or boiled - chop them up) Shape into 4 equal sized patties
and roll in flour, shaking off the excess. Heat oil and butter
In a frying pan over medium heat and add patties. Bring some
water or boil and add vinegar - pooack eggs for 5 minutes.
Cook patties until golden brown and each side and warmed through.
Top wish a poached egg on each. |
Food
and Drink