02/18/15 recipe -Taste USA

Wednesday, February 18, 2015

Spicy sausage, onion, and potato bake

How to make Spicy sausage, onion, and potato bake recipe - Chorizo, oignons et cuire des pommes de terre recette

Serves 4

Place 8–12 spicy sausages into a roasting pan along with 9oz (250g) baby new potatoes and 2 red onions, peeled and cut into eight wedges each.

Mix together 4 tablespoons coarse-grain mustard, 1 tablespoon red currant jelly, and 1 tablespoon olive oil. Add to the sausage mix, and combine well using your hands.

Sprinkle with chopped rosemary leaves, and season with sea salt and freshly ground black pepper. Roast in a preheated 400°F (200°C) oven for 30–40 minutes until golden. Serve immediately with a leafy salad.

Toad in the hole

How to make Toad in the hole recipe - Crapaud dans le trou recette

Serves 4

Sift ¾ cup all-purpose flour into a bowl with a pinch of sea salt. Make a well in the center, crack in 2 eggs, pour in a little milk from 1¼ cups, and stir with a wooden spoon.

Begin to whisk the batter, adding the remaining milk a little at a time. Season with sea salt and freshly ground black pepper, and stir in a few chopped sage leaves. Leave the batter in the refrigerator to rest while you cook the sausages.

Put 8 spicy sausages, halved if large, into an oven-safe baking dish that’s large enough to hold them without overlapping. Drizzle with a little olive oil, and cook in a preheated 400°F (200°C) oven for 15–20 minutes, until the sausages are browned.

Remove the dish from the oven, and pour the prepared batter over the sausages. Return to the oven, and cook for 15 minutes more until the batter is risen and golden.

Toad in the hole

Best Sausage rolls

How to make Best Sausage rolls recipe - Saucisses briochées recette

Serves 4

Remove the casings from 8 good-quality pork sausages. Crumble the peeled sausages into a bowl, and add 2 peeled, cored, and chopped Granny smith apples and a few chopped sage leaves. Mix well.

Roll out 1lb 2oz (500g) prepared puff pastry (preferably made with butter) into an oblong shape about 12 x 6in (30 x 15cm) and ¼in (5mm) thick. Mold the sausage meat into a large sausage shape about as long as the pastry, and place down the center of the pastry.

Brush the edges of the pastry with a little water, then fold one side over so that the edges meet and cover the meat; seal using the back of a fork or by pinching together with your finger and thumb.

Cut into 8 sausage rolls, brush with a little beaten egg yolk, and cook in a preheated 400°F (200°C) oven for about 20 minutes, until golden. Serve hot.

Bratwurst with sweet red onions

How to make Bratwurst with sweet red onions recipe - Bratwurst avec oignons rouges doux recette

Serves 4

Peel and slice 3 red onions, and add to a large frying pan with a drizzle of olive oil. Sauté over low heat for about 5 minutes until soft, then sprinkle in 1 tablespoon demerara sugar.

Continue to cook over very low heat for about 20 minutes, stirring occasionally, until the onions begin to caramelize. Meanwhile, put 8 goodquality bratwurst in a roasting pan.

Drizzle with a little olive oil, and cook in a preheated 400°F (200°C) oven for 20–25 minutes, turning occasionally, until browned all over and the juices run clear. Serve the sweet onions and sausages in hot dog buns with a squirt of mustard.

Ground beef with noodles

How to make Ground beef with noodles recipe - Boeuf haché avec des nouilles recette

Serves 4

In a large frying pan over medium heat, cook 1lb 2oz (500g) ground beef in a little olive oil, stirring, until no longer pink.

Add 2/3 cup tomato juice or passata, and simmer for 10 minutes. Stir in a handful of fresh thyme leaves, and season.

Meanwhile, melt 1 tablespoon butter in another frying pan over medium heat, and sauté 7oz (200g) white button mushrooms (larger ones halved and small ones kept whole) for 5–10 minutes, until golden.

Stir the mushrooms into the ground beef mixture and serve with cooked wide egg noodles tossed in a little butter, and a grating of Cheddar or Gruyère cheese.

Ground lamb and eggplant bake

How to make Ground lamb and eggplant bake recipe - Agneau et aubergine au four recette

ServeS 4

Heat 1 tablespoon olive oil in a large pan over mediumhigh heat. Fry 1 sliced eggplant for until golden on both sides, adding more oil if needed. Remove from the pan,

and drain on paper towels.

In the same pan, sauté 1 finely chopped onion in a little olive oil for 5 minutes, until soft. Add 2 minced garlic cloves and a pinch of dried oregano. Cook for 1 minute, then stir in a pinch each of ground allspice and ground cinnamon.

Season. Add 1½lb (675g) ground lamb, and cook, stirring, until no longer pink. Layer the lamb and eggplant slices in an ovenproof casserole dish, starting with the lamb, and finishing with a layer of eggplant.

Mix 2/3 cup Greek-style yogurt with 1 egg and season. Spoon the mixture over the eggplant, and bake in a preheated 400°F (200°C) oven for 20–30 minutes, until set and golden. Serve hot.

Mediterranean burgers

How to make Mediterranean burgers recipe - Hamburgers méditerranéens recette

ServeS 4

Combine 1lb 2oz (500g) ground beef with 1 finely chopped onion, 2 minced garlic cloves, 1 tablespoon dried oregano, 2 seeded and finely diced red peppers, a handful each of finely chopped fresh basil leaves and flat-leaf parsley.

Season generously and add a splash of red wine to achieve a good moist texture. Using your hands, mix together until well combined.

Divide the mixture evenly into 4 large balls, then flatten into burgers. Melt 1 tablespoon butter in a nonstick frying pan over medium-high heat, and fry the burgers for 3–5 minutes on each side, or until nicely browned and cooked through. Serve in hamburger buns or on crusty rolls with lettuce leaves and sliced tomato.

Mediterranean burgers

Ground beef and chickpeas cooked with orange and cinnamon

How to make Ground beef and chickpeas cooked with orange and cinnamon recipe - Boeuf au sol et les pois chiches cuits à l'orange et cannelle recette

Serves 4

In a large pan over low heat, sauté 1 finely chopped red onion in a little olive oil for 5 minutes, until soft.

Add 2 grated garlic cloves, a 1in (2.5cm) piece of fresh ginger, grated, and a pinch of ground cinnamon. Season generously, add 1½lb (675g) ground beef, and cook until the meat is brown.

Add the zest and juice of 1 orange, and stir in a 14oz (400g) can of drained and rinsed chickpeas.

Pour in 2/3 cup hot vegetable stock, and bring to a boil. Reduce the heat and simmer, stirring, for 15 minutes. Adjust the seasoning and serve with rice.

Ground beef and chickpeas cooked with orange and cinnamon

Turkish pizza with ground lamb and pine nuts

How to make Turkish pizza with ground lamb and pine nuts recipe - Pizza turque avec agneau et noix de pin recette

Serves 4

In a large frying pan over low heat, sauté 1 finely chopped onion in a little olive oil for 5 minutes, until softened, then add 2 minced garlic cloves and 1lb (450g) ground lamb.

Cook, stirring, until the meat is browned, then add a pinch of chili powder and the juice of 1 lemon. Season and spoon the beef mixture evenly onto four flat breads, such as pita or naan, and top with a handful of pine nuts and a sprinkling of paprika.

Cook in a preheated 400°F (200°C) oven for 5–10 minutes or until lightly browned. Garnish with fresh cilantro leaves, and serve with hummus.

Meatballs with butternut squash

How to make Meatballs with butternut squash recipe - Boulettes de viande à la courge musquée recette

Serves 4

Combine 1lb 2oz (500g) ground beef, 1 finely chopped onion, 2 minced garlic cloves, and 1 egg. Season and form 12 even-sized balls, and chill. Peel, halve, and seed a butternut squash, and cut into chunks.

Place on a roasting pan with a little olive oil and sprinkle with hot red pepper flakes and sea salt.

Roast in a preheated 400°F (200°C) oven for 15–20 minutes, until golden. Meanwhile, cook the meatballs in a little olive oil over medium-high heat until browned. Transfer to the roasting pan with the squash, and roast for 10 minutes. Serve with chopped cilantro and a spoonful of tomato sauce.

Greek stuffed tomatoes

How to make Greek stuffed tomatoes recipe - Tomates farcies grecs recette

Serves 4

Slice the tops off 4 large beefsteak tomatoes, and scoop out the pulp. Roughly chop the pulp, and reserve the tomato shells and their “lids”. Heat ½ tablespoon olive oil in a large frying pan over medium heat.

Add 14oz (400g) ground lamb, and cook, stirring, until no longer pink. Add the tomato pulp and a pinch each of paprika, ground cumin, and ground cinnamon. Cook, stirring, until the pulp starts to break down.

Stir in 2 seeded and finely chopped fresh green chiles, 1 tablespoon each of tomato paste and harissa, and a handful of chopped mint leaves. Pour in 2/3 cup hot vegetable stock, and bring to a boil. Reduce the heat, and simmer for 15 minutes, until thickened. Season.

Spoon the mixture into the tomato shells, put their lids on, and place in a roasting pan. Cover with foil, and bake in a preheated 400°F (200°C) oven for about 1 hour. Serve with a green salad and a dollop of Greek-style yogurt.

Greek stuffed tomatoes

Nachos topped with ground beef and cheese

How to make Nachos topped with ground beef and cheese recipe - Nachos garnies de viande hachée et fromage recette

Serves 4

In a large frying pan over medium-high heat, cook 1lb 2oz (500g) ground beef with a drizzle of olive oil for 10 minutes or until no longer pink.

Add a splash of hot sauce, to taste, and season. Place 3 large handfuls of tortilla chips in a baking dish. Spoon the ground beef over the chips, and top with 4½oz (125g) grated Cheddar cheese.

Place under the broiler for a few minutes, until the cheese has melted, then serve with guacamole, salsa, and sour cream.

Stuffed squash with ground beef

How to make Stuffed squash with ground beef recipe - Courges farcies avec viande hachée recette

Serves 4

Halve a butternut squash, and scoop out the seeds and some flesh to make a “bowl” in each half. Place in a roasting pan, drizzle with olive oil, and roast in a preheated 400°F (200°C) oven for 10–15 minutes, until softened.

In a large frying pan over low heat, sauté 1 finely chopped onion in a little olive oil for 5 minutes, until soft. Add 1½lb (700g) ground beef, and cook, stirring, until starting to brown. Season well and stir in a handful of finely chopped flat-leaf

parsley.

Remove the squash from the oven, spoon the beef mixture into each half, cover with foil, and roast for 20–30 minutes. Remove the foil, sprinkle with 1¾oz (50g) grated Gruyère cheese, and return to the oven until the cheese has melted. Serve hot.

Ground beef fruity curry

How to make Ground beef fruity curry recipe - Curry de boeuf moulu fruité recette

Serves 4

Add 1 finely chopped onion and 1 tablespoon of olive oil to a large frying pan over low heat. Season. Sauté for 5 minutes, until soft, then stir in 2 seeded and finely chopped fresh medium-hot red chiles, a 1in (2.5cm) piece of fresh root ginger, grated, and 2 minced garlic cloves.

Add 2 tablespoons curry powder. Stir again. Add 1½lb (700g) ground beef, and cook, stirring, until the meat is no longer pink. Pour in ⅔ cup hot vegetable stock, and bring to a boil.

Reduce the heat, add 2 peeled, cored, and diced Granny smith apples and a handful of raisins, and simmer for 10 minutes, until thickened. Adjust seasoning and serve hot with rice.

Sushi style smoked salmon

How to make Sushi style smoked salmon recipe - Sushi style fumé saumon recette

Serves 4

Prepare 10oz (300g) short-grain sushi rice according to package instructions. It should come out nice and sticky.

Spread rice out over a baking sheet, cover with a clean dish towel, and let cool. Once the rice has cooled completely, arrange a double layer of plastic wrap in a square or rectangular shallow pan, then spoon in the rice.

Smooth out evenly so that the rice is about 2in (5cm) deep. Layer pieces of smoked salmon, about 10oz (300g) in total, all over the rice to cover, and press it all down gently. Using a sharp knife dipped in hot water, slice into neat rectangles or squares, and serve.

Salmon salad with mint yogurt dressing

How to make Salmon salad with mint yogurt dressing recipe - Salade de saumon avec la vinaigrette yogourt menthe recette

Serves 4

Put 2 tablespoons each of red wine vinegar and finely chopped mint, a pinch of sea salt, some freshly ground black pepper, and 4 tablespoons Greek-style yogurt in a bowl, and mix well. Set aside.

Place a fillet of salmon, about 1¼lb (550g), on a large piece of foil. Sprinkle with fresh dill, chopped, and a few slices of lemon. Season, and loosely seal the foil to make a parcel.

Place on a baking sheet, and bake in a preheated 400°F (200°C) oven for 20–25 minutes. Allow to cool. Plate the salmon, drizzle with dressing, and scatter with fresh mint leaves. Serve with a cucumber salad.

Salmon salad with mint yogurt dressing

Salmon jungle curry

How to make Salmon jungle curry recipe - Curry de saumon jungle recette

ServeS 4

In a large frying pan or wok, heat 2 tablespoons vegetable oil until hot. Add 2 tablespoons thai green curry paste, and stir to combine. Throw in 3 crushed garlic cloves, a 2in (5cm) piece of fresh ginger, cut into fine strips, and 2 fresh hot red chiles, seeded and cut into fine strips.

Keep stirring for 2–3 minutes, then

pour in 14fl oz (400ml) coconut milk.

Bring to a boil, then add a good splash of fish sauce, 7oz (200g) drained bamboo shoots, 2 heaped tablespoons baby thai eggplants or pea eggplants (if available), and 2½oz (75g) baby corn, sliced lengthwise. Reduce the heat slightly, and simmer for 5 minutes.

Add 14oz (400g) skinless fresh salmon, cut into 1½in (4cm) chunks, and a small handful of fresh thai basil leaves. Simmer for another 5–10 minutes, until the salmon is opaque and cooked. Season well, and serve hot with sticky thai jasmine rice.

Salmon, horseradish, and kale bake

How to make Salmon, horseradish, and kale bake recipe - Saumon, raifort et cuisson de chou frisé recette

Serves 4

Put 4 skinned salmon fillets, about 5½oz (150g) each, in a deep skillet, and cover with milk. Poach gently over low heat for about 10 minutes until opaque and cooked, then transfer the salmon to a casserole dish using a slotted spoon.

Discard the poaching liquid. Trim the tough stalks from 2 handfuls of kale, and roughly chop the leaves. Boil or steam for about 5 minutes until nearly soft, then drain and add to the salmon.

Combine gently. Make a cheese sauce with the addition of 1–2 tablespoons creamed horseradish, pour evenly into the casserole, and bake in a 400°F (200°C) oven for about 15 minutes, until golden.

Salmon kedgeree

How to make Salmon kedgeree recipe - Kedgeree saumon recette

Serves 4
Melt 4 tablespoons butter in a pan over low heat, add 1 finely chopped onion, and sauté gently for a few minutes until soft. Add 2 cups long-grain rice such as basmati, and stir until the grains are well coated.

Gradually add enough vegetable stock to cover the rice and bring to a boil. Cover, reduce the heat, and simmer gently for 15–20 minutes, until all the liquid has been absorbed and the rice is cooked.

Add 1lb 2oz (500g) sliced cooked salmon, 1 teaspoon each of curry powder, and cayenne pepper. Season and serve hot with fresh mango slices.

Salmon with soy sauce and garlic

How to make Salmon with soy sauce and garlic recipe - Saumon avec sauce de soja et l'ail recette

Marinating • 1 hour

Serves 4

Mix together 4 tablespoons soy sauce, 2 crushed garlic cloves, and the grated zest and juice of ½ a lemon.

Pour the mixture over 4 salmon steaks, about 5½oz (150g) each, and allow to marinate in the refrigerator for 1 hour. Transfer the salmon to a baking sheet, and liberally sprinkle with sesame seeds.

Bake in a preheated 400°F (200°C) oven for 15 minutes until the salmon is opaque. Serve hot with a spinach salad.

Poached salmon with cilantro and lime

How to make Poached salmon with cilantro and lime recipe - Saumon poché à la coriandre et citron vert recette

ServeS 4
Cut a side fillet of salmon, about 1lb 5oz (600g), in half lengthwise so that it opens up, but is not separated.

Roughly chop a large handful of fresh cilantro, mix with 2 peeled, segmented, and roughly chopped limes, and season. Spread the mixture evenly on the opened salmon, season once again, then fold closed.

Place the salmon on a large sheet of foil, and carefully pour ¼ cup of dry white wine over the fish. Fold the foil over and seal. Place on a baking sheet and bake in a preheated 400°F (200°C) for 25 minutes until opaque. Serve hot with boiled new potatoes.

Poached salmon with cilantro and lime

Salmon with dill and Madeira

How to make Salmon with dill and Madeira recipe - Saumon à l'aneth et Madère recette

ServeS 4
Place four 5½oz (150g) salmon fillets skin-side down on a baking sheet, and season. Add a sprinkle of fresh dill.

Loosely cover with foil, and bake in a preheated 400°F (200°C) oven for 15 minutes until cooked. In a shallow pan, heat 2 tablespoons olive oil over low heat, and gently sauté 2 finely chopped shallots and 2 crushed garlic cloves for about 5 minutes.

Add a drizzle of madeira wine, increase the heat, and let bubble until reduced by half. Stir in a handful of chopped dill. Serve the salmon with boiled potatoes and green beans, with the dressing over the top.

Salmon cakes

How to make Salmon cakes recipe - Cakes saumons recette

ServeS 4
Mix 10oz (300g) cooked fresh salmon and 5½oz (150g) chopped smoked salmon in a bowl. Add 1 finely chopped onion, 2 crushed garlic cloves, 1 seeded and finely chopped hot red chile, 10oz (300g) cooked mashed potatoes, 1 tablespoon each of chopped tarragon and dill, and 2 beaten eggs.

Season, then use your hands to combine and mold into 2in (5cm) balls. Flatten into patties and evenly coat in toasted fresh bread crumbs.

Place the cakes in a roasting pan coated with vegetable oil, and roast in a prheated 400°F (200°C) oven for 20 minutes or until golden, turning once. Serve with a green salad.