Taste USA: Side dish

Monday, July 4, 2016

nutty stuffed plaice parcels

How to make nutty stuffed plaice parcels recipe - Calories per serving 437

Serves 4

Preparation time 15 minutes, Cooking time 20 minutes

Ingredients:
2 tablespoons rapeseed oil
75 g (3 oz) chestnut mushrooms, chopped
75 g (3 oz) roasted chopped hazelnuts
½ tablespoon chopped parsley
4 plaice fillets, skinned
4 tablespoons white wine
25 g (1 oz) butter, cut into 4 pieces
400 g (13 oz) new potatoes, halved
4 Little Gem lettuces, quartered
1 tablespoon chopped mint
pepper

Method:
Heat 1 tablespoon of the oil in a frying pan, add the mushrooms and cook for 5 minutes until softened. Stir in the hazelnuts, then remove from the heat and stir in the parsley.

Lay the plaice fillets on a clean surface and divide the mushroom mixture between them, then roll up to enclose the stuffing.

Place each fillet on a piece of foil large enough to enclose it, sprinkle with the white wine, season with pepper, add 1 piece of the butter and seal well. Bake in a preheated oven, 200°C (400°F), Gas Mark 6, for 15 minutes, or until cooked through.

Meanwhile, cook the potatoes in a saucepan of boiling water for 12–15 minutes until tender. Heat the remaining oil in a frying pan, add the lettuce and fry for 2–3 minutes on each side.

Drain the potatoes and season, then add the mint and lightly crush with a fork. Top with the plaice parcels and serve with the lettuce.

For plaice & mushrooms with hazelnut broccoli, put 4 plaice fillets in an ovenproof dish and cover with 225 g (7½ oz) sliced mushrooms. Sprinkle with the juice of 1 lemon and season. Dot with 25 g (1 oz) butter and bake in a preheated oven, 180°C (350°F), Gas Mark 4, for 16–17 minutes, basting frequently.

Pour over 150 ml (¼ pint) single cream and brown under a preheated hot grill. Meanwhile, cook 350 g (11½ oz) Tenderstem broccoli in a steamer for 3–4 minutes until tender. Toss together with 2 tablespoons olive oil and 3 tablespoons chopped hazelnuts. Serve with the plaice. Calories per serving 409

nutty stuffed plaice parcels

nasi goreng

How to make nasi goreng recipe - Calories per serving 447

Serves 4

Preparation time 15 minutes, Cooking time 10 minutes

Ingredients:
2 large eggs
3 tablespoons sunflower oil
1 tablespoon tomato purée
1 tablespoon gluten-free ketjap manis (sweet dark soy sauce)
625 g (1¼ lb) cooked rice
1 tablespoon gluten-free light soy sauce
5 cm (2 inch) piece of cucumber, quartered lengthways and sliced
8 spring onions, thinly sliced on the diagonal
salt and pepper

Spice paste:
2 tablespoons vegetable oil
4 garlic cloves, roughly chopped
50 g (2 oz) shallots, roughly chopped
25 g (1 oz) roasted salted peanuts
6 medium-hot red chillies, deseeded and chopped
1 teaspoon salt

Method:
Make the spice paste. Place all of the ingredients in a blender or food processor and whizz to a smooth paste, or grind using a pestle and mortar.

Beat the eggs and season. Heat 1 tablespoon of the sunflower oil in a small frying pan over a medium-high heat, pour in a third of the beaten egg and cook until set on top. Flip, cook for a few more seconds, then turn out and roll up tightly. Repeat twice more with the remaining egg. Slice the omelettes across into thin strips.

Heat a wok over a high heat until smoking. Add 2 tablespoons of the oil and the spice paste and stir-fry for 1–2 minutes. Add the tomato purée and ketjap manis and cook for a few seconds, then tip in the cooked rice and stir-fry over a high heat for 2 minutes until heated through.

Add the strips of omelette and stir-fry for a further 1 minute, then add the soy sauce, cucumber and most of the spring onions and toss together well. Spoon into 4 bowls, scatter over the remaining spring onions and serve.

For quick spicy rice broth, tip 400 g (13 oz) cooked rice into a saucepan with 200 ml (7 fl oz) coconut milk, 600 ml (1 pint) hot gluten-free vegetable stock, 2 tablespoons tomato purée and 1 tablespoon mild curry powder.

Bring to the boil and cook over a high heat for 4–5 minutes. Remove from the heat and stir in 6 finely shredded spring onions and ¼ cucumber, finely shredded. Season, ladle into 4 bowls and serve. Calories per serving 245

nasi goreng

beetroot and goats cheese risotto

How to make beetroot and goats cheese risotto recipe - Calories per serving 451

Serves 4

Preparation time 10 minutes, Cooking time 25 minutes

Ingredients:
½ tablespoon olive oil
1 large onion, chopped
1 litre (1¾ pints) gluten-free vegetable stock
100 ml (3½ fl oz) water
400 g (13 oz) ready-cooked fresh beetroot, coarsely grated
2 garlic cloves, peeled and chopped
300 g (10 oz) risotto rice
100 ml (3½ fl oz) red wine
1 tablespoon grated Parmesan cheese
2 tablespoons chopped dill
75 g (3 oz) goats’ cheese, chopped
salt and pepper

Method:
Heat the oil in a saucepan, add the onion and fry for 5 minutes until softened.

Meanwhile, pour the stock and measurement water into a separate saucepan, add half the beetroot and gently heat.

Add the garlic to the onion and cook for a further 1 minute, then stir in the rice. Pour over the wine and allow it to sizzle. When the liquid is reduced, add a ladle of the hot beetroot stock and stir. Continue to cook and stir until the liquid has been absorbed, then repeat with another ladle of stock. Continue cooking until almost all of the stock is used and the rice is al dente.

Stir in the remaining grated beetroot and cook, stirring, until the risotto is creamy.

Add the Parmesan and dill, season to taste, then divide between 4 bowls. Top with the goats’ cheese and serve.

For beetroot & goats’ cheese salad, cook 4 raw beetroots in a saucepan of salted boiling water for 30–40 minutes until tender. Drain, then peel off the skins. Cut each beetroot into wedges and toss in a salad bowl with 250 g (8 oz) crumbled goats’ cheese, 75 g (3 oz) watercress, 3 tarragon sprigs, leaves stripped and torn, ¼ sliced cucumber, 2 tablespoons balsamic vinegar and 2 tablespoons extra virgin olive oil. Serve sprinkled with 2 tablespoons toasted pumpkin seeds and pepper. Calories per serving 342

beetroot and goats cheese risotto

prawn and spinach curry

How to make prawn and spinach curry recipe - Calories per serving 474

Serves 4

Preparation time 10 minutes, Cooking time 12–15 minutes

Ingredients:
4 tomatoes
2 tablespoons groundnut oil
2 red onions, chopped
2.5 cm (1 inch) piece of fresh root ginger, peeled and grated
4 garlic cloves, sliced
¼ teaspoon chilli powder
½ teaspoon turmeric
1 teaspoon ground coriander
400 ml (14 fl oz) can reduced-fat coconut milk
150 g (5 oz) spinach, chopped
425 g (14 oz) raw peeled king prawns
1 tablespoon toasted flaked almonds
600 g (1¼ lb) cooked basmati rice, to serve

Method:
Place the tomatoes in a heatproof bowl and pour over boiling water to cover. Leave for 1–2 minutes, then drain, cut a cross at the stem end of each tomato and peel off the skins and chop.

Heat the oil in a wok or large frying pan, add the onions, ginger and garlic and stirfry for 2–3 minutes. Add the spices and cook for a further 2–3 minutes, then add the tomatoes. Pour in the coconut milk and bring to a simmer. Gradually add the spinach, stirring until wilted. Cook for 4–5 minutes.

Stir in the prawns and cook for a further 2 minutes, or until the prawns turn pink and are cooked through. Sprinkle with the almonds and serve with the cooked rice.

For prawn & spinach soufflés, heat 1 tablespoon olive oil in a pan, add 225 g (7½ oz) baby spinach leaves and cook for 2–3 minutes until wilted. Meanwhile, melt 45 g (1½ oz) butter in a saucepan, then stir in 45 g (1½ oz) gluten-free plain flour to make a roux.

Gradually whisk in 350 ml (12 fl oz) milk and cook, stirring continuously, for 2–3 minutes until the sauce is thick and smooth. Stir in 50 g (2 oz) grated Parmesan cheese, season and pour into a large bowl. Stir in the spinach and leave to cool for 3–4 minutes.

Put 3 cooked peeled king prawns in each of 4 greased ramekins, then place on a baking sheet. Whisk 4 egg yolks into the spinach sauce. Whisk 4 egg whites in a large clean bowl until stiff, then gently fold into the spinach mixture.

Spoon into the ramekins, running a finger around the rim to help even rising. Sprinkle over 2 tablespoons grated Parmesan cheese and bake in a preheated oven, 200°C (400°F), Gas Mark 6, for 20 minutes until risen and golden. Calories per serving 386

prawn and spinach curry

parsnip, lentil and walnut salad

How to make parsnip, lentil and walnut salad recipe - Calories per serving 435

Serves 4

Preparation time 10 minutes, Cooking time 30–35 minutes

Ingredients:
4 parsnips, peeled and cut into batons
4 tablespoons olive oil
30 g (1 oz) walnuts
750 ml (1¼ pints) gluten-free vegetable stock
200 g (7 oz) Puy lentils
juice of ½ lemon
1 teaspoon clear honey
½ teaspoon gluten-free wholegrain mustard
½ garlic clove, crushed
25 g (1 oz) watercress
25 g (1 oz) rocket leaves
25 g (1 oz) baby spinach leaves
20 g (¾ oz) Parmesan cheese shavings

Method:
Place the parsnips in a roasting tin and drizzle with 1 tablespoon of the oil. Roast in a preheated oven, 200°C (400°F), Gas Mark 6, for 30–35 minutes until golden, adding the walnuts 5 minutes before the end of the cooking time.

Meanwhile, bring the stock to the boil in a saucepan, add the lentils and cook for 25–30 minutes until the lentils are just tender. Drain.

Whisk together the remaining oil, lemon juice, honey, mustard and garlic in a small bowl.

Transfer the lentils, walnuts and parsnips to a serving bowl, then toss together with the dressing and salad leaves. Serve topped with Parmesan shavings.

For curried parsnip & lentil soup, heat 1 tablespoon olive oil in a saucepan, add 3 peeled and chopped parsnips and cook for 2–3 minutes. Stir in 1 teaspoon curry powder and 50 g (2 oz) red lentils and cook for 1 minute, then stir in 900 ml (1½ pints) gluten-free vegetable stock. Simmer for 20–25 minutes until the parsnips are tender. Remove from the heat and blend with a hand-hand blender, adding a little milk to loosen if needed. Ladle into 4 bowls and serve sprinkled with 1 tablespoon chopped toasted walnuts and ½ tablespoon grated Parmesan cheese. Calories per serving 198

parsnip, lentil and walnut salad

smoked mackerel superfood salad

How to make smoked mackerel superfood salad recipe - Calories per serving 492

Serves 4

Preparation time 15 minutes, Cooking time 20 minutes

Ingredients:
500 g (1 lb) butternut squash, peeled, deseeded and cut into 1 cm (½ inch)
cubes
3 tablespoons olive oil
1 teaspoon cumin seeds
1 head of broccoli, cut into florets
200 g (7 oz) frozen or fresh peas
3 tablespoons quinoa
3 tablespoons mixed seeds
2 smoked mackerel fillets
juice of 1 lemon
½ teaspoon clear honey
½ teaspoon gluten-free Dijon mustard
100 g (3½ oz) red cabbage, shredded
4 tomatoes, chopped
4 ready-cooked fresh beetroots, cut into wedges
20 g (¾ oz) radish sprouts

Method:
Place the squash in a roasting tin and sprinkle with 1 tablespoon of the oil and the cumin seeds. Place in a preheated oven, 200°C (400°F), Gas Mark 6, for 15–18 minutes until tender. Leave to cool slightly.

Meanwhile, cook the broccoli in a saucepan of boiling water for 4–5 minutes until tender, adding the peas 3 minutes before the end of the cooking time. Remove with a slotted spoon and refresh under cold running water, then drain. Cook the quinoa in the broccoli water for 15 minutes, or according to the packet instructions, then drain and leave to cool slightly.

Heat a nonstick frying pan over a medium-low heat and dry-fry the seeds, stirring frequently, until golden brown. Set aside. Heat the mackerel fillets according to the packet instructions, then skin and break into flakes.

Whisk together the remaining oil, lemon juice, honey and mustard in a small bowl. Toss together all the ingredients, except the radish sprouts, with the dressing in a serving bowl. Serve topped with the sprouts.

For smoked mackerel superfood soup, heat 1 tablespoon oil in a saucepan and fry 1 chopped onion and 1 crushed garlic clove for 3–4 minutes. Add 625 g (1¼ lb) peeled, deseeded and diced butternut squash, 100 g (3½ oz) broccoli florets, 2 tablespoons quinoa, 600 ml (1 pint) gluten-free vegetable stock and 150 ml (¼ pint) orange juice and simmer for 15 minutes. Blend until smooth. Stir in 2
skinned, flaked smoked mackerel fillets and cook for 1 minute. Serve sprinkled with 2 tablespoons toasted pumpkin seeds. Calories per serving 416

smoked mackerel superfood salad

orange and prawn noodle salad

How to make orange and prawn noodle salad recipe - Calories per serving 459

Serves 4

Preparation time 10 minutes, Cooking time 5 minutes

Ingredients:
2 tablespoons sesame seeds
300 g (10 oz) rice noodles
2 oranges
300 g (10 oz) cooked peeled king prawns
100 g (3½ oz) watercress
1 red onion, finely sliced
3 tablespoons gluten-free sweet chilli dipping sauce
juice of 1 lime
2 Little Gem lettuces, leaves separated

Method:
Heat a nonstick frying pan over a medium-low heat and dry-fry the sesame seeds for 2 minutes, stirring frequently, until golden brown and toasted. Set aside.

Cook the rice noodles according to the packet instructions, then refresh under cold running water.

Segment the oranges over a bowl to catch the juice. Transfer the noodles to a large bowl, add the orange segments, prawns, watercress and onion and mix together.

Add the sweet chilli sauce and lime juice to the orange juice and whisk together. Pour over the noodle mixture and toss together.

Arrange the lettuce leaves on a large serving plate or 4 individual plates and top with the noodle salad. Sprinkle with the toasted sesame seeds and serve.

For prawn cocktail, mix together the grated rind of 1 orange, 4 tablespoons gluten-free mayonnaise and 1 tablespoon gluten-free tomato ketchup in a small bowl. Shred ½ small iceberg lettuce and divide between 4 glass bowls. Top with 400 g (13 oz) cooked peeled prawns, then pour over the mayonnaise. Serve sprinkled with 1 tablespoon toasted flaked almonds and 1 tablespoon chopped coriander. Calories per serving 237

orange and prawn noodle salad

roasted veggie and quinoa salad

How to make roasted veggie and quinoa salad recipe - Calories per serving 372

Serves 4

Preparation time 5 minutes, Cooking time 20–25 minutes

Ingredients:
3 courgettes, cut into chunks
2 red peppers, cored, deseeded and cut into chunks
2 red onions, cut into wedges
1 large aubergine, cut into chunks
3 garlic cloves, peeled
3 tablespoons olive oil
150 g (5 oz) quinoa
2 tablespoons green pesto or sun-dried tomato paste
1 tablespoon balsamic vinegar
75 g (3 oz) rocket leaves

Method:
Put all the vegetables and garlic on a large baking sheet and drizzle over the olive oil. Place in a preheated oven, 220°C (425°F), Gas Mark 7, for 20–25 minutes until tender and beginning to char.

Meanwhile, cook the quinoa in a saucepan of boiling water according to the packet instructions, then drain well.

Whisk together the pesto or tomato paste and balsamic vinegar in a small bowl. Place the roasted vegetables, rocket and quinoa in a large serving bowl and stir in the dressing. Serve warm.

For quinoa with salmon & watercress, cook the quinoa as for Roasted veggie & quinoa salad. Meanwhile, place 2 large pieces of skinless salmon fillet, about 300g (10 oz) in total, in a nonstick frying pan and cook for 3 minutes on each side until crisp and just cooked through, then flake. Whisk together 200 g (7 oz) light crème fraîche, the grated rind and juice of 1 orange and 1 tablespoon gluten-free wholegrain mustard in a small bowl. Stir the dressing into the quinoa with the flaked salmon and a bunch of chopped watercress. Calories per serving 381

roasted veggie and quinoa salad

pork, apple and ginger stir-fry

How to make pork, apple and ginger stir-fry recipe - Calories per serving 357

Serves 4

Preparation time 15 minutes, Cooking time 12–15 minutes

Ingredients:
2 tablespoons sesame seeds
1 tablespoon coconut oil
300 g (10 oz) pork fillet, in strips
2 garlic cloves, chopped
5 cm (2 inch) piece of fresh root ginger, peeled and cut into matchsticks
1 green chilli, deseeded and chopped
2 apples, cored and cut into wedges
2 carrots, peeled and cut into matchsticks
150 g (5 oz) broccoli florets
300 g (10 oz) ribbon rice noodles
juice of 1 lime

Method:
Heat a nonstick frying pan over a medium-low heat and dry-fry the sesame seeds for 2 minutes, stirring frequently, until golden and toasted. Set aside.

Heat the oil in a wok or large frying pan, add the pork and stir-fry for 6–8 minutes until lightly browned. Add the garlic, ginger, chilli, apples and vegetables and stirfry for a further 4–5 minutes, or until the pork is cooked through.

Meanwhile, cook the noodles according to the packet instructions, then add to the stir-fry with the lime juice and toss all the ingredients together.

Serve sprinkled with the toasted sesame seeds.

For grilled pork steaks with apple & ginger coleslaw, cook 4 x 150 g (5 oz) pork steaks under a preheated hot grill for 3–4 minutes on each side, or until cooked through. Meanwhile, finely slice 1 small white cabbage, 2 celery sticks and 1 cored and deseeded red pepper and place in a bowl. Add 2 peeled and grated carrots and 2 peeled, cored and grated apples and mix well. Mix together 2
tablespoons natural yogurt, a 2.5 cm (1 inch) piece of fresh root ginger, peeled and grated, and 1 tablespoon gluten-free mayonnaise in a small bowl, then stir into the coleslaw with 2 tablespoons chopped coriander. Serve with the grilled pork. Calories per serving 386

pork, apple and ginger stir-fry

mushroom chilli

How to make mushroom chilli recipe - Calories per serving 347

Serves 4

Preparation time 10 minutes, Cooking time 15–20 minutes

Ingredients:
1 tablespoon olive oil
1 onion, diced
2 red chillies, deseeded and finely diced
1 garlic clove, crushed
2 teaspoons ground cumin
400 g (13 oz) mixed mushrooms, chopped
400 g (13 oz) can chopped tomatoes
1 tablespoon tomato purée
400 g (13 oz) can red kidney beans, rinsed and drained
2–3 tablespoons water
2 tablespoons chopped parsley
salt and pepper
600 g (1¼ lb) cooked basmati rice, to serve

Method:
Heat the oil in a frying pan, add the onion and fry for 2–3 minutes until starting to soften. Stir in the chillies, garlic and cumin and cook for a further 2 minutes.

Add the mushrooms, tomatoes, tomato purée, kidney beans and measurement water, bring to a simmer and cook for 12–15 minutes.

Season to taste and stir in the chopped parsley, then serve with the cooked basmati rice.

For garlic mushrooms on toast, heat 1 tablespoon olive oil in a frying pan, add 400 g (13 oz) sliced chestnut mushrooms and fry for 4–5 minutes until softened. Add 2 finely chopped garlic cloves and cook for 1 minute, then stir in 2 tablespoons crème fraîche. Meanwhile, toast 4 thick slices of gluten-free bread. Season the mushrooms to taste and pour over the toast. Serve sprinkled with 1 tablespoon chopped parsley. Calories per serving 200

mushroom chilli

baked sole with fennel pesto

How to make baked sole with fennel pesto recipe - Calories per serving 370

Serves 4

Preparation time 20 minutes, Cooking time 15 minutes

Ingredients:
1 fennel bulb, roughly chopped
2 tablespoons chopped dill
50 g (2 oz) toasted pine nuts
2 tablespoons ground almonds
50 g (2 oz) Parmesan cheese, grated
juice of ½ lemon
100 ml (3½ fl oz) olive oil, plus 1 tablespoon for drizzling
4 lemon sole fillets, about 175 g (6 oz) each, skinned
2 courgettes
200 g (7 oz) green beans
2 tomatoes, chopped

Method:
Place the fennel in a blender or food processor and blend to a purée. Add the dill, pine nuts, ground almonds, cheese and lemon juice and blitz to combine. With the motor still running, slowly pour in the 100 ml (3½ fl oz) olive oil through the feed tube until combined.

Lay the sole fillets on a board, skinned side up, and spread with the fennel pesto. Using a vegetable peeler, slice the courgettes into long, thin strips, then place 2–3 slices on each sole fillet. Roll up the fish and place in an ovenproof dish.

Drizzle with the remaining oil, cover with foil and bake in a preheated oven, 190°C (375°F), Gas Mark 5, for 15 minutes until cooked through.

Meanwhile, cook the green beans in a steamer, then toss with the tomatoes and divide between 4 plates. Top each with a sole fillet and serve.

For sole & fennel soup, heat 1 tablespoon olive oil in a large saucepan, add 1 chopped onion and 2 sliced garlic cloves and cook for 2 minutes until starting to soften. Add 2 thinly sliced fennel bulbs and cook for a further 8 minutes. Stir in 100 ml (3½ fl oz) white wine and cook for 2 minutes, then add 500 ml (17 fl oz) hot gluten-free fish stock, 2 x 400 g (13 oz) cans chopped tomatoes and salt and pepper. Bring to the boil, then reduce the heat and simmer for 5 minutes. Add 625 g (1¼ lb) chopped skinned sole fillets and cook for 3 minutes, or until cooked through. Stir in 2 tablespoons chopped parsley and serve with gluten-free crusty bread. Calories per serving 245 (not including bread)

baked sole with fennel pesto

avocado, pepper and olive salad

How to make avocado, pepper and olive salad recipe - Calories per serving 342

Serves 4

Preparation time 10 minutes, Cooking time 2 minutes

Ingredients:
1 tablespoon sesame seeds
2 avocados, peeled, stoned and chopped
juice of 1 lime
1 red pepper, cored, deseeded and chopped
1 yellow pepper, cored, deseeded and chopped
½ cucumber, finely chopped
2 carrots, peeled and chopped
2 tomatoes, chopped
4 spring onions, sliced
10 pitted black olives, halved
1 romaine lettuce, roughly torn
4 tablespoons gluten-free French dressing
1 tablespoon chopped mint

Method:
Heat a nonstick frying pan over a medium-low heat and dry-fry the sesame seeds for 2 minutes, stirring frequently, until golden brown and toasted. Set aside.

Meanwhile, place the avocados in a large bowl and toss with the lime juice to prevent discoloration. Gently toss together with the remaining ingredients except the sesame seeds.

Sprinkle the salad with the toasted sesame seeds and serve.

For peperonata with avocado & olives, heat 3 tablespoons olive oil in a frying pan, add 2 sliced garlic cloves and 3 sliced onions and cook for 1–2 minutes. Core, deseed and slice 2 red peppers and 2 yellow peppers, then add to the pan and cook for 10 minutes. Add 350 g (11½ oz) chopped ripe tomatoes and cook for a further 12–15 minutes until the peppers are soft. Stir in 1 peeled, stoned and
chopped avocado, 12 halved pitted black olives and a small handful of basil leaves. Serve with gluten-free crusty bread, if liked. Calories per serving 307 (not including bread)

avocado, pepper and olive salad

Saturday, July 2, 2016

mediterranean squid

How to make mediterranean squid recipe - Calories per serving 257

Serves 4

Preparation time 10 minutes, Cooking time 25 minutes

Ingredients:
1 tablespoon olive oil
1 red onion, diced
1 garlic clove, sliced
75 g (3 oz) pitted black olives
1 red chilli, deseeded and finely sliced
pinch of paprika
400 g (13 oz) can chopped tomatoes
400 g (13 oz) can butter beans, rinsed and drained
600 g (1¼ lb) squid, cleaned and sliced into rings
grated rind of 1 lemon
small handful of parsley, chopped
salt and pepper
lemon wedges, to serve

Method:
Heat the oil in a large pan, add the onion and garlic and fry for 3–4 minutes until softened. Add the olives, chilli and paprika and cook for a further 1 minute. Stir in the tomatoes and simmer for 12 minutes.

Add the butter beans and season well. Bring to the boil, then add the squid, cover and simmer for 5–6 minutes until the squid is cooked through and tender.

Sprinkle with the lemon rind and chopped parsley and serve with lemon wedges.

For salt & pepper squid, mix together 85 g (3 oz) gram flour, 85 g (3 oz) rice flour, 2 tablespoons crushed Sichuan peppercorns, 2 teaspoons cracked black pepper and 1 teaspoon sea salt in a bowl. Heat about 7 cm (3 inches) vegetable oil in a deep pan or wok to 180–190°C (350–375°F), or until a cube of gluten-free bread browns in 30 seconds. Cut 400 g (13 oz) cleaned squid into rings, then coat in the seasoned flour and deep-fry in batches for about 2–3 minutes until golden. Remove with a slotted spoon and drain on kitchen paper, sprinkling with a little more salt. Serve sprinkled with a few chopped spring onions and a dipping sauce. Calories per serving 232 (not including dipping sauce)

mediterranean squid

aubergine bake

How to make aubergine bake recipe - Calories per serving 297 (not including salad and bread)

Serves 4

Preparation time 10 minutes, Cooking time 40–45 minutes

Ingredients:
2 large aubergines, sliced
2 tablespoons olive oil
150 g (5 oz) mozzarella cheese, roughly chopped
4 tablespoons grated Parmesan cheese
salt and pepper

Tomato sauce:
1 tablespoon olive oil
1 garlic clove, crushed
1 small onion, finely chopped
400 g (13 oz) can plum tomatoes
handful of basil, torn

Method:
Make the tomato sauce. Heat the oil in a saucepan, add the garlic and onion and fry for 3–4 minutes until softened. Add the tomatoes and basil, bring to the boil, then reduce the heat and simmer for 15 minutes.

Brush the aubergines with the oil on each side while the sauce is simmering. Heat a griddle pan until hot and cook the aubergine slices for 1–2 minutes on each side until tender and browned.

Spoon a little of the tomato sauce into an ovenproof dish, layer over half the aubergines, scatter over half the mozzarella and Parmesan and season well. Repeat the layering with the remaining ingredients, finishing with a scattering of the cheeses.

Place in a preheated oven, 200°C (400°F), Gas Mark 6, for 20–25 minutes until golden and bubbling. Serve with salad and gluten-free crusty bread, if liked.

For aubergine, chilli & chicken bake, make the tomato sauce as for Aubergine bake, adding 1 deseeded and finely sliced red chilli with the garlic and onion. Cook the aubergine and layer the bake as for Aubergine bake, interspersing 300 g (10 oz) torn cooked chicken between the aubergine layers. Cook in the oven as for Aubergine bake. Calories per serving 382

aubergine bake

Friday, July 1, 2016

peach, feta and watercress salad

How to make peach, feta and watercress salad recipe - Calories per serving 259

Serves 4

Preparation time 10 minutes, Cooking time 2–3 minutes

Ingredients:
30 g (1 oz) pumpkin seeds
juice of ½ lemon
2 tablespoons extra virgin olive oil
½ teaspoon gluten-free Dijon mustard
1 teaspoon clear honey
1 tablespoon chopped oregano
75 g (3 oz) watercress
3 peaches, halved, stoned and sliced
4 spring onions, sliced
175 g (6 oz) feta cheese, crumbled
pepper

Method:
Heat a nonstick frying pan over a medium-low heat and dry-fry the pumpkin seeds for 2–3 minutes, stirring frequently, until slightly golden and toasted. Set aside.

Whisk together the lemon juice, oil, mustard, honey, oregano and pepper in a small bowl.

Divide the watercress between 4 plates, top with the peach slices and spring onions, then sprinkle over the feta cheese.

Serve sprinkled with the toasted pumpkin seeds and drizzled with the dressing.

For peach, feta & watercress bruschetta, cut 2 gluten-free baguettes into 1.5 cm (¾ inch) slices. Place the slices on a baking sheet and drizzle with 2 tablespoons olive oil. Bake in a preheated oven, 200°C (400°F), Gas Mark 6, for 10–12 minutes until golden.

Rub one side of each slice with a garlic clove. Halve, stone and slice 4 peaches. Top the toasts with a few watercress sprigs, the peach slices and 125 g (4 oz) crumbled feta cheese. Serve drizzled with balsamic glaze. Calories per serving 384

peach, feta and watercress salad

Thursday, June 30, 2016

cauliflower and peanut salad

How to make cauliflower and peanut salad recipe - Calories per serving 156

Serves 4

Preparation time 5 minutes, Cooking time 5 minutes

Ingredients:
1 cauliflower, broken into florets
1 teaspoon mustard seeds
small bunch of coriander, chopped
juice of 2 limes
1/2 teaspoon clear honey
1 tablespoon olive oil
1 tablespoon black sesame seeds
30 g (1 oz) gluten-free dry-roasted peanuts, lightly crushed

Method:
Place the cauliflower in a steamer and steam for 3 minutes until just tender. Place in a serving dish.

Meanwhile, heat a nonstick frying pan and dry-fry the mustard seeds until they start to pop. Set aside.

Mix together the chopped coriander, lime juice, honey and olive oil in a small bowl.

Add the dressing, toasted mustard seeds, sesame seeds and peanuts to the cauliflower and toss together, then serve.

For spicy cauliflower soup, heat 1 tablespoon olive oil in a pan, add 1 chopped onion and fry for 2–3 minutes until softened, then add 1 teaspoon turmeric, 1 teaspoon ground coriander and 1 teaspoon ground cumin.

Stir in the florets of 1 cauliflower and mix well to coat with all the spices. Pour in 1.5 litres (2½ pints) hot gluten-free vegetable stock and simmer for 25–30 minutes until tender. Using a
hand-held blender, blend the soup until smooth. Ladle into 4 bowls and serve sprinkled with 1 tablespoon chopped coriander.

cauliflower and peanut salad

caprese salad

How to make caprese salad recipe - Calories per serving 130

Serves 4

Preparation time 10 minutes

Ingredients:
4 large, ripe beef tomatoes, sliced
4 x 125 g (4 oz) low-fat mozzarella balls, sliced
handful of basil leaves
2 tablespoons balsamic vinegar
2 tablespoons extra virgin olive oil
pepper

Method:
Divide the tomato slices and mozzarella slices between 4 plates, layering them alternately.

Sprinkle with the basil leaves, pepper, vinegar and olive oil and serve.

For tomato & basil soup, heat 1 tablespoon olive oil in a pan, add 1 finely chopped onion and fry for 2–3 minutes, then add 1 crushed garlic clove and cook for a further 1 minute until softened.

Add 3 x 400 g (13 oz) cans chopped tomatoes, 50 g (2 oz) chopped basil, ½ teaspoon sugar, ½ teaspoon Worcestershire sauce and 1 tablespoon tomato purée. Mix well, then pour in 400
ml (14 fl oz) boiling water and mix again.

Bring to the boil, then reduce the heat and simmer for 30 minutes. Using a hand-hand blender, blend the soup until smooth. Ladle into 4 bowls and serve sprinkled with pepper, a drizzle of olive oil and a few basil leaves.

caprese salad

Monday, June 27, 2016

festive cornbread stuffing

How to make festive cornbread stuffing recipe - Clementines and cranberries give a seasonal flair to this colorful stuffing, traditionally served with roasted turkey.

SERVES 6–8

PREP TIME 15 mins, COOK TIME 35–40 mins

Ingredients:
4 cups crumbled cornbread
3 garlic cloves, crushed
1 onion, finely chopped
3 clementines, peeled and segmented (see technique, below)
3oz (85g) dried cranberries
1 stick (8 tbsps) butter, diced
4 cups vegetable stock

Method:
1 Preheat the oven to 350ºF (180ºC). Put the cornbread into a large mixing bowl. Add the garlic and onion, then stir in the clementines, cranberries, and butter.

2 Add the stock and stir, making sure that the stuffing is fully incorporated. Scoop the stuffing generously into a lightly greased 9 x 9in (23 x 23cm) baking tray.

3 Bake in the preheated oven for 35–40 minutes, or until golden brown. Remove from the oven and leave to cool for 5 minutes before placing onto a wire rack. Serve hot.

Segmenting Citrus Fruit:
1 With a sharp knife, slice away the top and bottom of the fruit, then work all the way around it, slicing away the skin and pith.

2 Slice between each segment, leaving the thin layer of membrane behind until you have cut out all the segments.

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refried black beans with pico de gallo

How to make refried black beans with pico de gallo recipe - Enjoy this Mexican-style side dish of mashed beans with a tomato salsa over rice for a satisfying meat-free meal.

SERVES 6

PREP TIME 15 mins, COOK TIME 2 hrs

Ingredients:
1lb (450g) dried black beans
1 onion, roughly chopped
3 garlic cloves, roughly chopped
salt and freshly ground black pepper
1 tsp olive oil

For the pico de gallo:
2 tomatoes, diced
1 red onion, finely chopped
handful of cilantro leaves, chopped
juice of 2 limes

To serve:
1 avocado, halved, pitted, and thinly sliced
1⁄3 cup grated Cheddar cheese (optional)
sour cream (optional)

Method:
1 Put the dried beans, onion, and garlic into a medium soup pot. Cover with water, season, and bring to a boil over high heat. Reduce the heat and simmer, covered, for 2 hours, or until the beans turn soft. Drain the beans but reserve 1 cup of the liquid.

2 Put the bean mixture and reserved liquid in a food processor, or use a hand-held blender, and blend until smooth.

3 In a heavy-based saucepan, heat the oil over medium heat. Spoon the blended beans into the pan and cook, stirring frequently, for 5–6 minutes, or until thickened.

4 To make the pico de gallo, mix the tomatoes and onion with the cilantro and lime juice. Serve the beans hot, topped with the pico de gallo, sliced avocado, and, if desired, cheese or sour cream.

refried black beans with pico de gallo

spiced cranberry and orange sauce

How to make spiced cranberry and orange sauce recipe - Fresh cranberries need some sugar to counter their acidity. This sauce is perfect served with roasted turkey

SERVES 8

PREP TIME 5 mins, COOK TIME 10 mins

Ingredients:
3 heaped cups cranberries
1 cup fresh orange juice
finely grated zest of 1 large orange
1 cinnamon stick
1⁄2 cup sugar
1⁄3 cup light brown sugar
1 tbsp maple syrup

Method:
1 Put the cranberries in a small, heavy-based saucepan and cover them with the orange juice. Add the orange zest, cinnamon stick, and sugars.

2 Bring the liquid to a boil, then reduce to a simmer and cook over low heat for 10 minutes, stirring occasionally, until the cranberries have softened and burst, and the mixture has thickened and reduced.

3 Take the sauce off the heat, remove the cinnamon stick, and stir in the maple syrup. Serve the sauce either warm or at room temperature. You can also use it cold in a leftover turkey sandwich, mixed with good-quality mayonnaise or in the Grilled cheese sandwich.

Zesting an Orange:
For grated zest, hold the orange firmly in one hand and rub it diagonally, rather than vertically, across the fine holes of a grater.

For threadlike strips, hold the orange firmly in one hand and scrape its surface with a zester to create threadlike strips. Read More