Taste USA: Starter

Friday, June 24, 2016

spicy pimiento cheese dip

How to make spicy pimiento cheese dip recipe - This versatile dip can be processed smooth as a dip for crackers or potato chips, or coarse for a sandwich filling.

SERVES 6

PREP TIME 10 mins, plus chilling

Ingredients:
2 1⁄4 cups grated sharp cheddar cheese
1⁄4 cup sour cream
1⁄4 cup good-quality mayonnaise
1⁄4 cup finely diced roasted red peppers (pimientos), from a can or jar
2 large scallions, trimmed and finely chopped
1 tsp smoked paprika
1 tsp cayenne pepper
salt and freshly ground black pepper, to taste
crackers or homemade baguette bruschetta, to serve

Method:
1 Put all the ingredients into a food processor and pulse until the mixture is well combined, but rough in texture.

2 Place the mixture in an airtight container and chill for at least 1 hour to allow the flavors to develop.

3 Serve with crackers or homemade baguette bruschetta.

COOK’S TIP
This tasty dip makes a delicious alternative filling for a Grilled cheese sandwich, layered with crispy, grilled prosciutto or applewood smoked bacon. Read More

warm artichoke and spinach dip

How to make warm artichoke and spinach dip recipe - This rich, creamy dip is delicious served warm with home-made bruschetta or simple sliced baguette.

SERVES 4–6

PREP TIME 15 mins, COOK TIME 30 mins, plus cooling

Ingredients:
1 day-old baguette, thinly sliced
1 tbsp olive oil, plus extra for brushing
2 tbsp unsalted butter
2 garlic cloves, crushed
3⁄4 cup baby spinach
3⁄4 cup artichoke hearts preserved in oil, drained weight
1 cup cream cheese
1⁄2 cup finely grated Parmesan cheese
1⁄2 cup sour cream
1 tbsp all-purpose flour
3⁄4 cup grated Gruyère cheese
freshly ground black pepper

Method:
1 Preheat the oven to 350ºF (180ºC). Spread out the slices of baguette in a single layer over 1 or 2 baking sheets and brush them on both sides with a little oil. Bake them in the top of the oven for about 5 minutes on each side, until they are golden brown and crispy. Set aside to cool.

2 Melt the butter and oil in a large saucepan over medium heat. Add the garlic and cook for 2 minutes, until golden. Add the spinach and continue to cook for 2–3 minutes, stirring constantly, until
the spinach wilts. Place the spinach in a sieve and press down with the back of a spoon to remove any excess liquid. Let it cool, then roughly chop it.

3 Rinse the artichokes under cold running water and pat them dry. Roughly chop them and set them aside. Place the cream cheese, Parmesan, sour cream, flour, and half of the Gruyère cheese in a food processor and process until smooth.

4 Add the spinach and artichokes to the mixture, season with pepper, and pulse briefly until the mixture is well combined, but with small chunks of vegetables still visible.

5 Pour the mixture into individual ramekins or a 8in (20cm) ovenproof baking dish. Scatter with the remaining Gruyère cheese and bake at the top of the oven for 25–30 minutes, until the top is golden brown and the cheese is bubbling on the sides. Allow to cool for 10 minutes before serving with the baked baguette bruschetta.

warm artichoke and spinach dip

spicy corn fritters with salsa

How to make spicy corn fritters with salsa recipe - If you’re using young, tender corn, there is no need to cook it before making these flavor-loaded fritters.

SERVES 4

PREP TIME 20 mins, COOK TIME 10 mins

Ingredients:
2 corn cobs, about 9oz (250g) kernel weight
3⁄4 cup self-rising flour
1 tsp baking powder
2 large eggs
4 tbsp milk
1 tsp smoked paprika
or ancho chilli powder
2 scallions, finely chopped, green and white parts separated
4 tbsp chopped cilantro
1 red chile, seeded and finely chopped (optional)
salt and freshly ground black pepper
2 tbsp peanut or sunflower oil
2 ripe tomatoes, skinned and roughly chopped
2 tbsp extra virgin olive oil
dash of Tabasco or chili sauce

Method:
1 Hold the corn cobs upright on a chopping board and, using a sharp knife, cut downward to shear off the kernels.

2 Sift the flour and baking powder into a bowl. Mix the eggs and milk together in a bowl and gradually whisk them into the flour to make a thick batter. Add the corn, paprika, the white parts of the scallions, 2 tablespoons of the cilantro, and the chile (if using). Mix well and season.

3 Heat the peanut or sunflower oil in a large frying pan and add tablespoonfuls of the batter mixture. Use the back of the spoon to spread the fritters out slightly, and fry for 2–3 minutes on each side until puffed up and golden brown. Fry in batches until all the mixture is cooked, adding a little more oil as necessary.

4 Put the tomatoes, the remaining cilantro and scallions, olive oil, and Tabasco or chili sauce into a food processor and process until blended but still quite chunky. Check the salsa for seasoning and serve the hot fritters with the salsa on the side.

spicy corn fritters with salsa

new england crab dip

How to make new england crab dip recipe - Adding Greek yogurt to the mayonnaise gives a light, fresh taste to this dip, enhanced here with lemon and herbs.

SERVES 6

PREP TIME 5 mins

Ingredients:
1lb (450g) white crabmeat,
cooked or canned (drained)
4 tbsp thick Greek yogurt
2 tbsp good-quality mayonnaise
1 tbsp finely chopped dill
1 tbsp finely chopped chives
finely grated zest of 1⁄2 lemon
1⁄4 tsp cayenne pepper
salt and freshly ground
black pepper
crackers or homemade baguette
bruschetta, to serve

Method:
1 If using crabmeat from a cooked crab, extract the white meat, as shown in the technique below. Place the crabmeat in a bowl and mash it finely with the back of a fork to break up any large pieces.

2 Whisk together the yogurt and mayonnaise until well combined, then fold it into the crabmeat.

3 Add the dill, chives, lemon zest, and cayenne pepper and mix well. Season to taste. Serve with crackers or homemade baguette bruschetta.

EXTRACTING MEAT FROM A COOKED CRAB

1 Twist off the claws and legs and set them aside. Twist off the tail flap and discard. Break and separate the body from the shell. Discard the gills and stomach sac.

2 Cut the body into quarters and pick out the white meat with a fork. Using a nut cracker, break the shell of the claws and the legs across their narrowest part, and extract the white meat.

3 Using a spoon, scoop out the white meat from the shell. Remove and reserve the brown meat for another time and discard any pieces of shell or membrane from the crabmeat. Read More

lemon shallot crab cakes

How to make lemon shallot crab cakes recipe - Fresh crabs, fished from the Chesapeake Bay, are traditionally used to make these famous Maryland crab cakes.

MAKES 4

PREP TIME 15 mins, COOK TIME 6–10 mins

Ingredients:
10oz (300g) cooked white and
brown crabmeat (to extract
crabmeat from shell)
1 egg
2⁄3 cup crushed crackers or dried breadcrumbs
juice of 1 lemon, plus extra
to serve
zest of 2 lemons
salt and freshly ground
black pepper
1 shallot, finely chopped
2 garlic cloves, crushed
peanut or sunflower oil, for frying

For the aïoli:
1 cup mayonnaise
juice of 1 lemon
bunch of scallions,
finely chopped
1 garlic clove, crushed

Method:
1 Rinse and pick over the crabmeat, removing any pieces of shell, then drain well. In a bowl, mix together the crab, egg, crackers, lemon juice and zest, and season to taste. Add the shallot and garlic, and mix well.

2 Take a quarter of the mixture and form a cake 3in (7.5cm) in diameter and set aside on a plate. Repeat to make 3 more cakes.

3 Pour the oil into a large, heavy-based frying pan to a depth of at least 1in (2.5cm). Heat the oil to 375ºF (190ºC), and fry the cakes for 3–5 minutes on each side, or until golden.

4 Meanwhile, make the aïoli. Mix together the mayonnaise, lemon juice, scallions, and garlic in a bowl. Season to taste. Serve the crab cakes hot with the aïoli and a squeeze of lemon.

COOK’S TIP
Add a finely chopped jalapeño or other mild green chile to step 1 for a spicy twist.

lemon shallot crab cakes

fried shrimp with lemon aioli

How to make fried shrimp with lemon aioli recipe - Japanese panko breadcrumbs give these shrimp a real crunch. Day-old breadcrumbs work well, too.

SERVES 4

PREP TIME 10 mins, COOK TIME 12–16 mins

Ingredients:
2 cups peanut or sunflower oil, for frying
1 egg
1 cup all-purpose flour
1 tsp paprika
1⁄2 tsp cayenne pepper
1⁄2 tsp salt
1 cup panko breadcrumbs or day-old breadcrumbs
24 shrimp, peeled and deveined

For the lemon aïoli:
1⁄2 cup mayonnaise
juice of 1⁄2 lemon
3 scallions, chopped
2 garlic cloves, crushed
salt and freshly ground
black pepper

Method:
1 In a large, heavy-based saucepan or deep-fat fryer, heat the oil to 375°F (190°C).

2 Break the egg into a bowl, add 1 tbsp water, and whisk with a fork. In a separate large bowl, mix the flour, paprika, cayenne pepper, salt, and breadcrumbs.

3 Dip the shrimp in the egg wash and toss them in the breadcrumb mixture, coating each one evenly. Fry the shrimp in batches of 6 for 3–4 minutes each, or until golden brown.

4 For the aïoli, whisk the mayonnaise, lemon juice, onions, and garlic in a small bowl and season to taste. Serve with the shrimp.

COOK’S TIP
When deep-frying, make sure you do not overcrowd the pan as the shrimp will not brown well.

fried shrimp with lemon aioli

pigs in blankets with parmesan pastry

How to make pigs in blankets with parmesan pastry recipe - These simple appetizers are a family favorite and can be made with whatever sausages you prefer.

MAKES 12

PREP TIME 30 mins, plus chilling, COOK TIME 25–30 mins

Ingredients:
1 cup all-purpose flour, plus extra for dusting
1⁄2 tsp paprika
1⁄2 tsp salt
freshly ground black pepper
8 tbsp unsalted butter, chilled
1⁄4 cup finely grated Parmesan cheese
12 cocktail sausages
1 tbsp Dijon mustard
1 egg, beaten, for glazing
ketchup and hot sauce, or a
crème fraîche and mustard dip, to serve

Method:
1 Sift the flour, paprika, salt, and a good grinding of pepper into a large mixing bowl. Coarsely grate the chilled butter directly into the flour mixture (dipping the butter in the flour first will stop it from sticking to the grater). Add the Parmesan cheese and mix well so that the butter is evenly distributed throughout the flour.

2 Make a well in the center of the flour mixture and add 3–4 tbsp of ice water. Bring the mixture together to form a rough dough,] wrap in plastic wrap, and chill for 30 minutes.

3 Preheat the oven to 400ºF (200ºC). On a lightly floured surface, roll out the dough to a 12 x 10in (30 x 25cm) rectangle. Cut the rectangle into 12 strips, each measuring 3⁄4 x 12in (2 x 30cm). If you do not get 12 strips, bring the trimmings together, re-roll, and cut until you have the required number of strips.

4 Brush the surface of the sausages with a little of the Dijon mustard, then wrap the pastry strips around the sausages in a spiral fashion, overlapping the pastry slightly and pressing lightly at each end to seal it. The ends of the sausages may stick out of the pastry. Lay the finished sausages on an oven sheet. Brush them lightly with a little egg wash and bake for 25–30 minutes, until golden brown.

5 Leave to cool on a wire rack for at least 5 minutes before serving hot, warm, or at room temperature. A little ketchup mixed with hot sauce, or a crème fraîche and mustard dip would be an ideal accompaniment to these savory snacks. Read More

deviled duck eggs with smoked salmon

How to make deviled duck eggs with smoked salmon recipe - Adding lemon, dill, and smoked salmon can turn a simple boiled egg into an indulgent starter, picnic dish, or sandwich filling.

MAKES 8 egg halves

PREP TIME 15 mins, plus cooling, COOK TIME 15 mins

Ingredients:
4 duck eggs
1 heaped tbsp sour cream
1 tbsp chopped dill, plus extra to garnish
1 tbsp chopped chives
grated zest of 1⁄2 lemon
1 tsp lemon juice
salt and freshly ground
black pepper
1oz (30g) smoked salmon, finely diced

Method:
1 Place the eggs in a medium, heavy-based saucepan and cover with cold water. Bring the water to a boil, then reduce to a simmer and cook the eggs for 15 minutes until hard-boiled. Remove the pan from the heat, rinse the eggs under cold running water, and leave them to cool.

2 When the eggs are cold, peel off the shells, cut them in half horizontally and, using a teaspoon, carefully scoop out the egg yolks into a small bowl, leaving the egg whites intact. Cover the egg whites with plastic wrap and chill until needed.

3 Mash the egg yolks well with the back of a fork. Add the rest of the ingredients, except the smoked salmon, and mash them together until smooth. Season to taste.

4 Pile the filling into the center of the reserved egg whites with a spoon. Alternatively, transfer the filling into a piping bag and pipe into each egg half. Top with the diced salmon and garnish with dill. Read More

tropical texas caviar

How to make tropical texas caviar recipe - This healthy, zesty dish is equally delicious as a simple dip with tortilla chips, or served alongside grilled meat or fish.

SERVES 4–6

PREP TIME 15 mins, plus resting

Ingredients:
1 jalapeño or other mild
green chile, seeded and finely chopped
1 mango, peeled and roughly chopped
1⁄2 pineapple or 7oz (200g) canned
pineapple, cut into cubes
2 garlic cloves, crushed
1 red bell pepper, seeded and roughly chopped
1 green bell pepper, seeded and roughly chopped
1 red onion, roughly chopped
1 tomato, roughly chopped
12oz (340g) can corn, drained
15oz (400g) can black-eyed
peas, drained
juice of 4 limes
salt and freshly ground black pepper
tortilla chips, to serve

Method:
1 In a large bowl, mix the jalapeño, mango, pineapple, garlic, peppers, onion, and tomato. Combine well with the corn and black-eyed peas.

2 Add the lime juice, season well, and cover. Leave to rest for 1 hour to allow the flavors to develop.

3 Serve chilled or at room temperature with tortilla chips for dipping.

WHAT’S THE STORY?
Texas caviar is a cold dish of cooked black-eyed peas soaked in vinaigrette and enhanced with various chopped vegetables and herbs. Black-eyed peas are a heat-loving plant widely grown in Texas, where Helen Corbett, a chef and cookbook writer who advocated the use of fresh ingredients, popularized the dish in the 1950s.

tropical texas caviar

spicy chicken nachos with jalapeños

How to make spicy chicken nachos with jalapeños recipe - Tender shredded chicken makes a healthy alternative to the more traditional pulled pork.

SERVES 4

PREP TIME 30 mins, COOK TIME 25–30 mins

Ingredients:
6oz (175g) skinless boneless
chicken breast
salt and freshly ground
black pepper
pinch of chile flakes
1 x 8oz bag tortilla chips
1 x 15oz can black beans, drained

For the pico de gallo:
2 red tomatoes, seeded and diced
1 red onion, diced
handful of cilantro, chopped, plus extra for garnishing
juice of 1 lime

For the quick pickles:
1 red onion, thinly sliced
1 jalapeño or other mild green chile, cut into 1⁄4in (5mm) slices
1 cup apple cider vinegar
1 tsp sea salt

For the queso:
1⁄2 cup half-and-half
1 cup grated Pepper Jack
cheese or mozzarella olive oil
1 onion, diced
2 garlic cloves, crushed
1 jalapeño or other mild green chile, finely chopped

Method:
1 For the pico de gallo, mix the tomatoes and onion with the cilantro and lime juice. Season to taste and set aside.

2 For the quick pickles, combine the onion and jalapeño in a nonreactive saucepan (not aluminum or cast iron) with the vinegar and sea salt and cook over low heat. Simmer for 5 minutes until the jalapeño turns dark green and the onion is translucent. Remove from the heat and set aside.

3 For the queso, put the cream and cheese in a small heatproof bowl over a saucepan of simmering water, making sure the bowl does not touch the water. Cook for 10 minutes, stirring occasionally as the cheese melts.

4 Meanwhile, heat some oil in a small pan over medium heat and sauté the onion and garlic. Add the jalapeño. Once the jalapeño has softened slightly and the onion is translucent, stir in the melted cheese. Reduce the heat and stir occasionally.

5 Sprinkle the chicken with salt, pepper, and chile flakes and grill for 5–6 minutes on each side. Let it cool slightly, then shred with a fork.

6 Lay out half of the tortilla chips on a large plate, then pour over half the queso, followed by the black beans. Add a second layer of chips and the remaining queso. Top with the chicken, pico de gallo, and drained pickles. Garnish with cilantro before serving.

COOK’S TIP
If time is short, try using store-bought salsa and thinly sliced red onions for a quick but tasty alternative to the pico de gallo and the quick pickles. Read More

smoky bacon potato skins

How to make smoky bacon potato skins recipe - Loaded with delicious fillings, these stuffed potato skins would make a welcome addition to any Super Bowl party.

MAKES 12

PREP TIME 20 mins, COOK TIME 1 hr 20 mins

Ingredients:
6 baking potatoes, about
2 3⁄4in (7cm) long, scrubbed
1 tbsp peanut or sunflower oil, plus extra for brushing
3 smoked bacon slices
3 tbsp sour cream
1 tsp smoked paprika or ancho
chile powder
salt and freshly ground
black pepper
3⁄4 cup finely grated cheese, such as sharp Cheddar
2 green onions, trimmed and
finely chopped
sour cream, to serve
snipped chives, to serve

Method:
1 Preheat the oven to 400ºF (200ºC). Put the potatoes in a bowl and drizzle over 1 tbsp of oil. Rub the potatoes all over with the oil, then pierce them with a fork and set them on a baking sheet. Bake for about 45 minutes, turning once, until they are cooked through and golden brown. Set aside to cool.

2 Meanwhile, put the bacon on a baking sheet and cook in the oven for about 10 minutes, turning once, until crispy. Drain on paper towels and set aside to cool, then dice it very finely.

3 Turn the oven up to 450ºF (230ºC). When the potatoes are cool enough to handle, cut them horizontally in half. Scoop out the insides, leaving a small amount of potato attached to the skin to make a sturdy shell. Brush the potato shells all over with a little oil, then put them back on the baking sheet, skin-side up. Bake them for 10 minutes, then turn them over and bake for a further 5 minutes. Remove from the oven.

4 While the shells are crisping, place the scooped-out cooked potatoes in a bowl, add the sour cream and smoked paprika, and season well. Mash until smooth.

5 Set aside a little of the grated cheese and add the rest to the mashed potato mixture, along with the chopped crispy bacon and the green onions. Mix well and stuff the filling into the crisped shells, mounding it up slightly in the center.

6 Top the loaded potato skins with the remaining cheese and bake for a further 10 minutes, until they are golden brown and hot right through. Serve with a teaspoon of sour cream and a sprinkling of snipped chives, if desired.

COOK’S TIP
Cook the potatoes up to 3 days in advance when using the oven for another dish perhaps and chill them until needed. Read More

american buffalo chicken wings

How to make american buffalo chicken wings recipe - Hailing from Buffalo, New York, these sweet, spicy wings are served with a salty blue cheese dressing.

SERVES 6

PREP TIME 20–30 mins, plus resting, COOK TIME 40–50 mins

Ingredients:
1 cup all-purpose flour
1 cup breadcrumbs
1 tsp paprika
1⁄2 tsp cayenne pepper
1⁄2 tsp salt
2 cups buttermilk (or to make your own, see Cook’s tip, right)
24 bone-in chicken wings
1 3⁄4 pints (1 liter) peanut or sunflower oil, for frying
1 cup hot sauce
2 garlic cloves, chopped
2 tbsp honey
1 stick butter

For the cheese dressing:
2 tbsp mayonnaise
1⁄2 cup sour cream
1⁄4 cup buttermilk
1⁄2 cup blue cheese, crumbled
2 tbsp apple cider vinegar

Method:
1 In a large bowl, combine the flour, breadcrumbs, paprika, cayenne pepper, and salt. Pour the buttermilk into a separate bowl. Dip the chicken wings in the buttermilk and toss them in the flour
mixture, coating each one evenly. Refrigerate the coated chicken wings for at least 1 hour.

2 In a large, heavy-based saucepan or deep-fat fryer, heat the oil to 375ºF (190ºC).

3 Meanwhile, in another saucepan, combine the hot sauce, garlic, honey, and butter and place over low heat. Let the butter melt, then simmer for 5 minutes.

4 When the oil is hot, fry the chicken pieces in batches, 4–5 pieces in each batch, for 8–10 minutes, or until golden brown. Remove the fried pieces from the oil with a slotted spoon and dip them in the sauce mixture. Turn the pieces through the mixture to coat them on all sides. Place on a wire rack to cool.

5 For the blue cheese dressing, process the mayonnaise, sour cream, buttermilk, blue cheese, and vinegar in a food processor. Serve the dressing in a small bowl alongside the chicken.

COOK’S TIP
If buttermilk isn’t available, you can make your own buttermilk substitute by combining 1 tbsp of lemon juice or vinegar with 1 cup of lowfat milk. Let it stand for 10 minutes before using.

American buffalo chicken wings

chunky guacamole feta salsa

How to make chunky guacamole feta salsa recipe - More substantial than a guacamole dip, this salsa is perfect with grilled lamb or beef.

SERVES 4

PREP TIME 10 mins, COOK TIME 15 mins

Ingredients:
1 corn cob
1 tbsp olive oil
2 ripe avocados, halved, pitted, and cut (see technique, below)
12 cherry tomatoes, halved or quartered, if large
2 large scallions, trimmed and finely chopped
2 heaped tbsp chopped cilantro
juice of 1 lime
1 tsp hot sauce
salt and freshly ground black pepper
1⁄2 cup feta cheese

Method:
1 Rub the corn cob with oil and grill for 5–10 minutes, turning occasionally, until lightly charred in places. Alternatively, grill it on a grill pan over high heat, or roast it directly over a gas flame or on a barbecue grill. Set it aside to cool.

2 When cool enough to handle, rest it vertically on a chopping board and, with a sharp knife, cut downward to shear off the kernels (see technique, p152).

3 In a large bowl, place the corn, avocados, tomatoes, and all but 1 tbsp each of the scallions and cilantro. Toss them together with the lime juice and hot sauce, and season well.

4 Place the guacamole in a large bowl and crumble over the feta cheese. To serve, top with the remaining green onions and cilantro.

STONING AND PEELING AN AVOCADO:
1 Slice the avocado lengthwise in half, cutting all the way around the central pit, then separate the two halves by twisting gently.
2 Strike the pit with the blade of a large knife to embed it, then twist and lift the knife to remove the stone.
3 Cut each avocado half in half again. Use a paring knife to lift off the skin gently. Cut into 1⁄2in (1cm) chunks to use in the recipe. Read More

grilled peach salsa with corn chips

How to make grilled peach salsa with corn chips recipe - Full of vibrant colors and flavors, this salsa is great by itself or as an accompaniment to grilled fish.

SERVES 4

PREP TIME 20 mins, plus chilling, COOK TIME 15 mins

Ingredients
2 large peaches, not too ripe, halved and pitted
1 tbsp olive oil
2 ripe tomatoes, skinned,
seeded, and finely chopped
1 large green onion, trimmed and finely chopped
1⁄2 jalapeño or other mild green
chile, seeded and finely chopped
2 tbsp finely chopped cilantro
2 tbsp finely chopped mint
1 tbsp extra virgin olive oil
1 tbsp lime juice
1 tsp hot sauce
salt and freshly ground
black pepper

For the corn chips:
8 x 6in (15cm) corn tortillas
1 tbsp olive oil, or some olive
oil spray
4 tsp spice mix, such as
Old Bay or Cajun spice, or smoked paprika

Method:
1 Heat a grill pan or a barbecue grill to high heat. Grill the peach halves for 2–3 minutes on each side, until they blacken in places and start to soften. Cool, peel, and finely dice the peaches.

2 Transfer the peaches to a medium bowl and add the remaining salsa ingredients. Season to taste. Chill the salsa in the fridge for 1 hour to allow the flavors to develop.

3 Preheat the oven to 450ºF (230ºC). Brush or spray the corn tortillas on both sides with a little oil, then sprinkle 1⁄2 tsp spice mix on each. Pile the spiced tortillas in a stack, then cut them into 6 equal wedges. Lay out the spicy wedges in a single layer on several baking sheets, taking care that they do not touch each other.

4 Bake in the oven for 5 minutes, checking them after 3 minutes, as they can burn easily. They should be brown and crispy in places, but still chewy in the middle. Remove from the oven and place onto a wire rack to cool and crisp up further. Serve with the peach salsa, brought to room temperature before serving.

COOK’S TIP
Many oils and fats are now available in spray form. While many are artificial, and should be avoided, a natural olive oil spray is ideal here for coating the tortillas with a thin, even layer of oil. Read More

Thursday, December 3, 2015

herby chicken and ricotta cannelloni

How to make herby chicken and ricotta cannelloni recipe

Serves 4

Preparation time 20 minutes, Cooking time 40–50 minutes

Ingredients:
2 tablespoons olive oil
500 g (1 lb) boneless, skinless chicken thighs, finely chopped or minced
2 leeks, trimmed, cleaned and diced
500 ml (17 fl oz) passata
6 tablespoons chopped mixed herbs, such as parsley, chives, sage, marjoram and dill
1 teaspoon fennel seeds
250 g (8 oz) ricotta cheese
finely grated rind of 1 lemon
½ teaspoon ground nutmeg
1 teaspoon sweet paprika
100 g (3½ oz) frozen chopped spinach, thawed
75 g (3 oz) sun-dried tomatoes (not in oil), chopped (optional)
250 g (8 oz) cannelloni tubes
2–3 tablespoons finely grated Parmesan cheese
salt and pepper

Method:
Heat 1 tablespoon of the oil in a large, nonstick frying pan over a medium-high heat, add the chicken and fry for 3–4 minutes or until browned, stirring frequently. Reduce the heat slightly, add the leeks and cook for a further 3–4 minutes or until the leeks are translucent.

Meanwhile, heat the passata in a saucepan and stir in one-third of the chopped herbs, the fennel seeds and the remaining oil. Season with salt and pepper to taste, then simmer gently for 2–3 minutes.

Remove the chicken from the heat and stir in the ricotta, the remaining chopped herbs, the lemon rind, nutmeg, paprika, spinach and sun-dried tomatoes, if using. Season to taste. Stand the cannelloni tubes upright and use a narrow spoon to fill them with the ricotta mixture.

Spoon half of the passata over the base of a large, shallow ovenproof dish. Arrange the filled pasta tubes, side by side over the tomato sauce, so that they all fit in one closely fitting layer. Pour the remaining passata over the top of the cannelloni, then sprinkle with the Parmesan.

Place in a preheated oven, 180°C (350°F), Gas Mark 4, for 35–40 minutes or until cooked through and bubbling. Serve hot with a crisp green salad.

For chicken & ricotta lasagne, replace the chicken thighs with 250 g (8 oz) chopped cooked chicken and omit the leeks. Stir the chicken and fennel seeds into the ricotta mixture as above. Layer lasagne sheets with the chicken mixture and the passata. Sprinkle with Parmesan and cook as above.

herby chicken and ricotta cannelloni

Sunday, November 29, 2015

feta stuffed plaice

How to make feta stuffed plaice recipe

Serves 4

Preparation time 20 minutes, Cooking time 40 minutes

Ingredients:
2 tablespoons chopped mint
2 tablespoons chopped oregano
25 g (1 oz) Parma ham, finely chopped
2 garlic cloves, finely chopped
4 spring onions, finely chopped
200 g (7 oz) reduced-fat feta cheese
8 plaice fillets, skinned
300 g (10 oz) courgettes, sliced
4 tablespoons garlic-infused olive oil
8 flat mushrooms
150 g (5 oz) baby plum tomatoes, halved
1 tablespoon capers, rinsed and drained
salt and pepper

Method:
Put the mint, oregano, ham, garlic and spring onions in a bowl. Crumble in the feta cheese, season with plenty of pepper and mix together well.

Put the fish fillets, skin side up, on a clean work surface and press the feta mixture down the centres. Roll up loosely and secure with wooden cocktail sticks.

Scatter the courgettes into a shallow, ovenproof dish and drizzle with 1 tablespoon of the oil. Place in a preheated oven, 190°C (375°F), Gas Mark 5, for 15 minutes.

Add the plaice fillets to the dish. Tuck the mushrooms, tomatoes and capers around the fish and season lightly with salt and pepper. Drizzle with the remaining oil.

Return to the oven for a further 25 minutes or until the fish is cooked through. Serve with tomato and garlic bread (see below).

For tomato & garlic bread, to serve as an accompaniment, mix together 75 g (3 oz) softened butter, 2 crushed garlic cloves, 3 tablespoons sun-dried tomato paste and a little salt and pepper. Make vertical cuts 2.5 cm (1 inch) apart through a ciabatta loaf, cutting not quite through the base.

Push the garlic and tomato paste mixture into the cuts. Wrap in foil and bake in the oven on the tray beneath the fish for 15 minutes, then open up the foil and return the bread to the oven for 10 minutes.

feta stuffed plaice

Friday, November 27, 2015

Tuna and jalapeño baked potatoes

How to make Tuna and jalapeño baked potatoes recipe

Serves 4

Preparation time 10 minutes, plus cooling, Cooking time 1 hour 5 minutes

Ingredients:
4 large baking potatoes
2 x 160 g (5½ oz) cans tuna in spring water, drained
2 tablespoons drained and chopped green jalapeño peppers in brine
2 spring onions, finely chopped
4 firm, ripe tomatoes, deseeded and chopped
2 tablespoons chopped chives
3 tablespoons low-fat soured cream
100 g (3½ oz) reduced-fat extra mature Cheddar cheese, grated
salt and pepper

Method:
Prick the potatoes all over with the tip of a sharp knife and place directly in a preheated oven, 180°C (350°F), Gas Mark 4, for 1 hour or until crisp on the outside and the inside is tender. Leave until cool enough to handle.

Cut the potatoes in half and scoop the cooked flesh into a bowl. Place the empty potato skins, cut side up, on a baking sheet. Mix the tuna, jalapeño peppers, spring onions, tomatoes and chives into the potato in the bowl. Gently fold in the soured cream, then season with salt and pepper to taste.

Spoon the filling into the potato skins, sprinkle with the Cheddar and cook under a preheated medium-hot grill for 4–5 minutes or until hot and melted. Serve immediately with a frisée salad.

For spicy tuna wraps, spoon 4 tablespoons chunky spicy tomato salsa on to 4 large, wholemeal flour tortillas. Scatter with the tuna, jalapeño peppers and spring onions.

Omit the tomatoes, chives and Cheddar and top with ½ shredded iceberg lettuce. Roll up the wraps tightly and cut in half diagonally. Serve with a little low-fat soured cream, if liked.

Tuna and jalapeño baked potatoes

Smoked mackerel crostini

How to make Smoked mackerel crostini recipe

Serves 4

Preparation time 10 minutes, Cooking time 2–3 minutes

Ingredients:
230 g (7½ oz) smoked mackerel fillets, skinned
1 tablespoon creamed horseradish
2 tablespoons half-fat crème fraîche
1 tablespoon chopped chives
finely grated rind of 1 lemon
1 tablespoon lemon juice
1 granary or seeded baguette, sliced
1 spring onion, finely sliced diagonally (optional)
4 little gem lettuces, leaves separated
pepper

Method:
Put the smoked mackerel in a bowl and break into flakes with a fork. Add the horseradish, crème fraîche, chives, lemon rind and juice and plenty of pepper and mix together gently.

Place the sliced baguette on a grill pan and cook under a preheated medium-hot grill for 2–3 minutes or until crisp and golden, turning once. Serve the hot crostini immediately with the smoked mackerel rillettes, spring onion, if liked, and the lettuce leaves.

For smoked mackerel fishcakes, mix the flaked mackerel with 230 g (7½ oz) cold mashed potato, 1½ tablespoons horseradish, the chives, lemon rind and pepper, omitting the crème fraîche and lemon juice. Chill for 1 hour.

Form into 4 patties with slightly damp hands, then dust in flour. Blitz the baguette in a food processor or blender to make breadcrumbs. Dip each fishcake in beaten egg and coat in the breadcrumbs.

Heat a little extra virgin rapeseed oil in a frying pan, add the fishcakes and fry for 4–5 minutes on each side or until cooked through and crisp. Drain on kitchen paper and serve with mixed salad leaves.

Smoked mackerel crostini

Felafel pitta pockets

How to make Felafel pitta pockets recipe

Serves 4

Preparation time 15 minutes, plus overnight soaking, Cooking time 12 minutes

Ingredients:
250 g (8 oz) dried chickpeas
1 small onion, finely chopped
2 garlic cloves, crushed
½ bunch of parsley
½ bunch of coriander
2 teaspoons ground coriander
½ teaspoon baking powder vegetable oil, for shallow-frying
4 wholemeal pitta breads
handful of salad leaves
2 tomatoes, diced
4 tablespoons fat-free Greek yogurt
salt and pepper

Method:
Put the chickpeas in a bowl, add cold water to cover by a generous 10 cm (4 inches) and leave to soak overnight.

Drain the chickpeas, transfer to a food processor and process until coarsely ground. Add the onion, garlic, fresh herbs, ground coriander and baking powder.

Season with salt and pepper and process until really smooth. Using wet hands, shape the mixture into 16 small patties.

Heat a little vegetable oil in a large frying pan over a medium-high heat, add the patties, in batches, and fry for 3 minutes on each side or until golden and cooked through. Remove with a slotted spoon and drain on kitchen paper.

Split the pitta breads and fill with the felafel, salad leaves and diced tomatoes. Add a spoonful of the yogurt to each and serve immediately.

For felafel salad, toss 4 handfuls of mixed salad leaves with a little olive oil, lemon juice and salt and pepper and arrange on serving plates. Core, deseed and dice 1 red pepper and sprinkle it over the salads. Top with the felafel and spoon over a little yogurt.

Felafel pitta pockets

Griddled chicken baguettes

How to make Griddled chicken baguettes recipe

Serves 4

Preparation time 10 minutes, Cooking time 8–10 minutes

Ingredients:
4 small part-baked granary or seeded baguettes
2 large boneless, skinless chicken breasts, about 300 g (10 oz) in total
1 teaspoon olive oil
4 tablespoons red pepper pesto
2 tablespoons sunflower seeds
handful of rocket leaves
salt and pepper
Salad
¼ cucumber, halved, deseeded and thinly sliced
2 tablespoons chopped mint
1 tablespoon lemon juice

Method:
Place the baguettes on a baking sheet and bake in a preheated oven, 200°C (400°F), Gas Mark 6, for 8–10 minutes, or according to the packet instructions, until crisp.

Meanwhile, lay a chicken breast between 2 sheets of clingfilm and flatten with a rolling pin or meat mallet. Repeat with the remaining chicken breast. Heat a griddle pan over a medium-high heat until hot.

Rub the oil over the chicken breasts, season with salt and pepper and cook on the hot griddle for 2–3 minutes or until slightly charred. Turn the chicken breasts over and cook for a further 2–3 minutes or until slightly charred and cooked through but not dry. Remove from the pan, cover with foil and leave to rest.

Make the salad. Mix together the cucumber, mint, lemon juice and a little salt and pepper in a small bowl.

Slice the chicken into thick slices. Cut the baguettes in half lengthways, spread with the red pepper pesto, then fill with the chicken and the cucumber salad. Sprinkle with sunflower seeds and add a few rocket leaves. Cut in half and serve immediately.

For griddled chicken & spicy couscous, prepare and cook 4 chicken breasts as above and cut into thick slices. Meanwhile, cook 500 g (1 lb) wholewheat couscous according to the packet instructions, then fork through 2 tablespoons harissa. Serve the chicken on the couscous with the cucumber salad as above.

Griddled chicken baguettes