05/20/16 recipe -Taste USA

Friday, May 20, 2016

Roasted Salmon, Pea and Tomato Salad

How to Make Roasted Salmon, Pea and Tomato Salad Recipe - preparation 10 minutes cooking time 20–25 minutes Serves 4

Ingredients:
4 x 150g/5oz salmon fillets
1 tbsp olive oil plus extra to drizzle
3 spring onions (scallions), chopped
3 tomatoes, seeded and chopped
200g/7oz/1½ cups frozen peas
2 Little Gem (or 1 Boston) lettuce, sliced
salt and ground black pepper

Method:
1 Preheat the oven to 180°C/350°F/Gas 4.

2 Arrange the salmon fillets in an oiled roasting pan, drizzle with oil and sprinkle with salt and pepper. Roast for 20 minutes or until the fish is just cooked and flakes easily.

3 Heat the oil in a frying pan, add the spring onions and tomatoes and cook for 1 minute or until just softened. Add the peas (there’s no need to thaw them first) and cook gently for 3 minutes, stirring until thawed.

4 Add the lettuce to the peas and cook for 30 seconds, then spoon on to serving plates and top with the salmon.

Roasted Salmon, Pea and Tomato Salad Recipe

Salmon and Potato Salad

How to Make Salmon and Potato Salad Recipe - preparation 15 minutes cooking time 50 minutes Serves 4

Ingredients:
900g/2lb sweet potatoes
1 red onion, cut into wedges
1 courgette (zucchini), sliced
1 tbsp olive oil
200g/7oz baby plum tomatoes
4 x 125g/4oz salmon fillets
100g/3½oz watercress
salt and ground black pepper
fresh basil leaves to garnish

For the dressing:
juice of 1 lemon
1 tbsp wholegrain mustard
1 tbsp runny honey
50ml/2fl oz/¼ cup olive oil

Method:
1 Preheat the oven to 220°C/425°F/Gas 7.

2 Peel the sweet potatoes and cut into wedges. Put them with the red onion wedges and courgette in a roasting pan. Drizzle over the oil and roast in the oven for 30 minutes or until just tender.

3 Remove from the oven, stir in the plum tomatoes and lay the salmon fillets on top. Season with salt and pepper and return to the oven for 12 minutes or until the fish is opaque and cooked through.

4 To make the dressing, whisk together the lemon juice, mustard, honey, oil and some salt and pepper in a small bowl until well combined.

5 Divide the watercress among four serving plates. Spoon the roasted vegetables and salmon on top. Pour the dressing over and serve.

Salmon Linguine

How to Make Salmon Linguine recipe - preparation 5 minutes cooking time 20 minutes Serves 4

Ingredients:
2 unpeeled garlic cloves
225g/8oz salmon fillet
sunflower oil to brush
salt and ground black pepper
500g/1lb 2oz linguine
200ml/7fl oz/¾ cup crème fraîche
200g/7oz/1¾ cups frozen peas, thawed
2 tbsp chopped fresh dill
salt and ground black pepper

Method:
1 Place the garlic in a grill (broiling) pan and cook under a hot grill (broiler) for 8–10 minutes, until soft.

2 Brush the salmon fillet with oil and season with salt and pepper. Grill (broil) for 5–6 minutes, turning halfway through, until cooked through. Allow to cool then break the flesh into large flakes. Cover and set aside.

3 Cook the linguine in a large pan of lightly salted boiling water according to the pack instructions, then drain well, reserving 2 tbsp of the cooking water.

4 Put the crème fraîche and peas in a saucepan. Squeeze the garlic pulp out of its skin and add it to the pan. Heat the mixture gently until warm. Add the salmon flakes and dill, season with salt and pepper and warm through. Stir the reserved pasta cooking water into the sauce.

5 Toss the linguine in the sauce and serve immediately.

Smoked Salmon Pasta

How to Make Smoked Salmon Pasta Recipe - preparation 2 minutes cooking time 10 minutes Serves 4

Ingredients:
450g/1lb penne or pasta tubed
1 tbsp olive oil
1 shallot, finely diced
250g/9oz/1 cup thick Greek yogurt
225g/8oz smoked salmon, diced
4 tbsp chopped fresh parsley
2 tbsp chopped fresh tarragon
salt and ground black pepper

Method:
1 Cook the pasta in a large pan of lightly salted boiling water according to the pack instructions, then drain, reserving a couple of tablespoons of the cooking water.

2 Meanwhile, heat the oil in a large pan. Add the shallot and cook over a low heat for 5 minutes until golden. Gently stir in the yogurt, smoked salmon and herbs.

3 Cook very gently for 1–2 minutes until warmed through. Be careful not to let the sauce boil.

4 Toss the pasta in the sauce, season with salt and pepper and serve immediately.

Stir Fried Salmon

How to Make Stir Fried Salmon Recipe - preparation 10 minutes cooking time 5–6 minutes Serves 2

Ingredients:
2 tsp oil
1 red (bell) pepper, seeded and thinly sliced
1 red chilli, seeded and sliced
1 garlic clove, crushed
125g/4oz green beans, halved
4 spring onions (scallions), sliced
225g/8oz salmon, cut into strips
1 tsp Thai fish sauce
2 tsp soy sauce
cooked rice noodles to serve

Method:
1 Heat the oil in a wok or large frying pan. Add the red pepper, chilli, garlic, green beans and spring onions and stir-fry over a high heat for 3–4 minutes.

2 Add the salmon to the pan with the fish sauce and soy sauce and stir-fry for 2 minutes.

3 Serve the salmon and vegetables immediately with some rice noodles.

Cod and Coconut Pilau

How to Make Cod and Coconut Pilau Recipe - preparation 15 minutes cooking time 30 minutes Serves 4

Ingredients:
1 tbsp coconut oil
1 small onion, chopped
1 tbsp Thai green curry paste
225g/8oz/1 cup basmati rice
600ml/1 pint/2½ cups hot fish or vegetable stock
150ml/¼ pint/scant ⅔ cup half-fat coconut milk
340g/12oz skinless cod fillet
225g/8oz sugarsnap peas
125g/4oz thin green beans, halved
squeeze of lemon juice
salt and ground black pepper
4 tbsp chopped fresh coriander (cilantro) to garnish

Method:
1 Heat the oil in a frying pan, add the onion and cook over a medium heat for 5 minutes until golden brown. Stir in the curry paste and cook for 1–2 minutes.

2 Add the rice, hot stock and coconut milk. Bring to the boil, then reduce the heat and cover the pan. Simmer gently for 15–20 minutes until all the liquid has been absorbed.

3 Cut the cod into bite-sized pieces and add to the pan. Cook for 5 minutes over a low heat.

4 Add the sugarsnap peas, green beans and lemon juice and cook for 3–4 minutes until just tender. Season to taste with salt and pepper.

5 Serve immediately, garnished with coriander.

Kerala Fish Curry

How to Make Kerala Fish Curry Recipe - preparation 10 minutes cooking time 20 minutes Serves 4

Ingredients:
2 tbsp coconut oil
1 onion, thinly sliced
1 garlic clove, crushed
1 green chilli, diced
2 tsp grated fresh root ginger
1 tsp ground turmeric
2 tsp garam masala
400ml/14fl oz/2 cups coconut milk
juice of ½ lime
4 skinless sole fillets

Method:
1 Heat the oil in a frying pan over a medium heat and cook the onion, garlic, chilli and ginger for 8–10 minutes until the onion is tender. Add the spices and cook for 1 minute.

2 Add the coconut milk and bring to the boil. Reduce the heat and simmer gently, uncovered, for 10 minutes until reduced, then stir in the lime juice.

3 Place the sole fillets in the pan (roll them up if necessary to make them fit) and simmer very gently for 2 minutes or until just cooked.

4 Serve immediately on a bed of boiled rice.

Tuna and Sesame Noodles

How to Make Tuna and Sesame Noodles Recipe - preparation 20 minutes plus marinating cooking time 10 minutes Serves 2

Ingredients:
2 fresh tuna steaks
225g/8oz egg noodles
2 tsp sesame oil
1 pak choi (bok choy), sliced
6 spring onions (scallions), sliced
2 tbsp chopped fresh coriander (cilantro)
2 tsp sesame seeds

For the marinade:
1 garlic clove, crushed
2 tsp grated fresh root ginger
3 tbsp teriyaki sauce
1 tbsp clear honey

Method:
1 Mix together the marinade ingredients and add the tuna steaks. Cover and leave to marinate in the refrigerator for 1 hour.

2 Cook the egg noodles according to the pack instructions. Drain and cool under running water.

3 Meanwhile, preheat the grill (broiler) to high. Put the tuna on a grill (broiling) rack and cook for 3–4 minutes each side, brushing occasionally with the marinade.

4 Heat the sesame oil in a pan and add the pak choi. Cook for 2 minutes, then add the cooked noodles, spring onions, coriander and sesame seeds. Cook for 1 minute.

5 To serve, divide the noodles and vegetables between two serving plates and serve with the grilled tuna steaks.

Cod with Lentils and Butternut Squash

How to Make Cod with Lentils and Butternut Squash Recipe - preparation 10 minutes cooking time 35 minutes Serves 4

Ingredients:
olive oil to brush
450g/1lb butternut squash, peeled, seeded and diced
2 x 400g/14oz cans green lentils, rinsed and drained
4 tsp balsamic vinegar
2 garlic cloves, finely chopped
300g/11oz cherry tomatoes
2 red onions, cut into wedges
4 x 150g/5oz frozen cod fillets
2 tsp harissa paste
3 tbsp olive oil
salt and ground black pepper
chopped parsley to serve

Method:
1 Preheat the oven to 180°C/350°F/Gas 4.

2 Brush a roasting pan with a little oil, then add the butternut squash. Roast in the oven for 10 minutes.

3 Turn the squash and push it to the edges of the roasting pan. Add the lentils to the centre of the pan. Drizzle with balsamic vinegar and mix in the garlic and a little salt and pepper.

4 Arrange the cherry tomatoes and red onion around the edge. Put the cod fillets on top of the lentils. Mix the harissa paste and oil, and drizzle over the fish and vegetables.

5 Roast for 25 minutes or until the fish and squash are cooked. Serve in bowls, sprinkled with a little parsley.

Cod Fillets with Cheese Crust

How to Make Cod Fillets with Cheese Crust Recipe - preparation 30 minutes plus chilling cooking time 15 minutes Serves 4

Ingredients:
50g/2oz/1 cup fresh white breadcrumbs
4 tbsp grated Cheddar cheese
2 tbsp chopped fresh parsley
2 tbsp chopped fresh chives
4 x 175g/6oz skinless cod fillets
flour to coat
1 large egg, beaten
oil to grease
salt and ground black pepper

Method:
1 Mix the breadcrumbs with the grated Cheddar, herbs and seasoning.

2 Season the cod fillets with salt and pepper and toss in flour to coat. Dip the floured cod fillets into the beaten egg, then roll immediately in the breadcrumb mixture to coat them all over. Place on a baking sheet, cover lightly and then chill in the refrigerator for 1 hour.

3 Put the cod fillets in a lightly oiled grill (broiling) pan and cook under a medium-hot grill (broiler) for 12–14 minutes until thoroughly cooked, turning halfway through. Serve with peas and tomatoes.

Cod Fillets with Cheese Crust Recipe

Ginger Pork with Rice

How to Make Ginger Pork with Rice Recipe - preparation 10 minutes plus marinating cooking time 20–25 minutes Serves 4

Ingredients:
1 tsp grated fresh root ginger
1 tbsp sherry
2 tbsp soy sauce
4 pork steaks
225g/8oz/1 cup basmati rice
2 tbsp olive oil
1 red onion, chopped
1 red (bell) pepper, seeded and chopped
2 carrots, cut into matchsticks
salt and ground black pepper

Method:
1 Mix the ginger, sherry and soy sauce in a shallow dish. Add the pork steaks, turning them to coat with the marinade. Set aside in a cool place.

2 Cook the rice according to the instructions on the packet.

3 Meanwhile, heat half the oil in a wok. Add the onion, red pepper and carrots and stir-fry for 3–4 minutes.

4 Heat the remaining oil in a frying pan and fry the pork steaks for 4–5 minutes on each side. Season with salt and pepper.

5 Serve the pork steaks immediately with the boiled rice and stir-fried vegetables.

Lamb and Coconut Curry

How to Make Lamb and Coconut Curry Recipe - preparation 20 minutes cooking time 2 hours Serves 8

Ingredients:
2 tbsp coconut oil
1 onion, chopped
1 tbsp grated fresh root ginger
1kg/2lb 4oz lean lamb, diced
3 tbsp hot curry paste
1 tbsp Thai fish sauce
400ml/14fl oz/1¾ cups coconut milk
600ml/1 pint/2½ cups hot lamb or chicken stock
450g/1lb potatoes, cubed
225g/8oz mangetouts, trimmed
75g/3oz/1 cup chopped peanuts
1 bunch of fresh coriander (cilantro), finely chopped

Method:
1 Heat the oil in a large heavy-based pan. Add the onion and cook over a medium heat for 8–10 minutes until golden. Add the ginger and cook for 1 minute. Remove and set aside.

2 Add the lamb and fry in batches, stirring occasionally, until browned all over. Set aside.

3 Add the curry paste and fish sauce to the pan and cook for 2–3 minutes. Stir in the onion and ginger mixture, lamb, coconut milk and hot stock.

4 Bring to the boil, then cover the pan with a lid, reduce the heat and simmer gently for 1 hour. Add the potatoes, remove the lid and cook for 20 minutes, then add the mangetouts and cook for
15 minutes.

5 Sprinkle with the peanuts and chopped coriander and serve with boiled rice.

Pork and Garlic Risotto

How to Make Pork and Garlic Risotto Recipe - preparation 15 minutes cooking time 50 minutes Serves 6

Ingredients:
6 thin pork escalopes
4 tbsp plain (all-purpose) flour
50g/2oz/4 tbsp unsalted butter
2 tbsp olive oil
1 onion, finely chopped
2 garlic cloves, crushed
225g/8oz/1 cup Arborio rice
300ml/½ pint/1¼ cups white wine
600ml/1 pint/ ½ cups hot chicken or vegetable stock
3 tbsp pesto sauce
6 tbsp freshly grated Parmesan
4 tbsp chopped fresh parsley

Method:
1 Preheat the oven to 180°C/350°F/Gas 4.

2 Season the pork escalopes with salt and pepper and dip in the flour.

3 Melt a little of the butter in a deep ovenproof pan. Fry the escalopes in batches for 2–3 minutes on each side until golden, adding more butter as needed. Remove the escalopes, cover and keep warm.

4 Heat the remaining butter and oil in the pan and fry the onion over a low heat for 10 minutes or until tender. Stir in the garlic and rice. Add the wine and hot stock. Bring to the boil, then cook in the oven, uncovered, for 20 minutes.

5 Stir in the pesto and Parmesan. If the rice has not absorbed all the liquid return to the oven for a few more minutes.

6 Serve the escalopes with the risotto, sprinkled with parsley.

Pork with Black Bean Sauce

How to Make Pork with Black Bean Sauce Recipe - preparation 12 minutes plus cooling cooking time 40 minutes Serves 4

Ingredients:
2 tbsp vegetable oil
450g/1lb pork fillet, cubed
1 garlic clove, crushed
1 tsp diced fresh root ginger
4 spring onions (scallions), cut into 2.5cm/1in pieces
1 red (bell) pepper, seeded and cut into chunks
1 green (bell) pepper, seeded and cut into chunks
1 tbsp light soy sauce
150g/5oz black bean sauce

Method:
1 Heat the oil in a wok or large frying pan, add the pork and stir-fry for 3–4 minutes until crisp and golden brown.

2 Add the garlic, ginger, spring onions and red and green peppers to the pan and stir-fry for 2 minutes.

3 Add the soy sauce and black bean sauce and continue stir-frying for 1–2 minutes until heated through.

4 Serve immediately with cooked egg noodles or boiled rice.

Parmesan Crumbed Lamb Cutlets

How to Make Parmesan Crumbed Lamb Cutlets Recipe - preparation 10 minutes cooking time 10 minutes Serves 4

Ingredients:
75g/3oz/1½ cups fresh breadcrumbs
3 tbsp freshly grated Parmesan
8 lamb cutlets, well trimmed
2 medium (US large) eggs, beaten
3 tbsp olive oil
2 unpeeled garlic cloves
salt and ground black pepper
new potatoes and peas to serve

Method:
1 Mix together the breadcrumbs and Parmesan. Spread out the mixture on a large plate and set aside.

2 Season the lamb with salt and pepper and brush lightly with beaten egg. Press the lamb into the breadcrumb mixture to coat evenly all over. Season with salt and pepper

3 Heat the oil in a large non-stick frying pan, add the garlic cloves and cook gently over a low heat until golden brown. Remove and discard the garlic.

4 Add the lamb to the pan and cook over a low heat for about 4–5 minutes on each side until crisp and golden brown.

5 Serve the lamb with new potatoes and peas.

Lamb with Fried Potatoes

How to Make Lamb with Fried Potatoes Recipe - preparation 10 minutes plus marinating cooking time 20 minutes Serves 4

Ingredients:
2 tbsp mint sauce
8 small lamb chops
3 medium potatoes, cut into large chunks
3 tbsp olive oil
2 garlic cloves, crushed
salt and ground black pepper

Method:
1 Spread the mint sauce over the lamb chops and leave in a cool place to marinate.

2 Cook the potatoes in a pan of lightly salted boiling water for 10–15 minutes until just tender. Cool and dice.

3 Meanwhile, heat the olive oil in a large frying pan and fry the chops for 4–5 minutes on each side until just cooked. Remove and keep warm.

4 Add the potatoes to the pan. Fry over a medium heat, stirring occasionally, for 10 minutes until crisp and golden. Add the garlic and cook for 1 minute. Season to taste.

5 Serve the fried potatoes immediately with the chops.

Roast Lamb and Pasta

How to Make Roast Lamb and Pasta Recipe - preparation 10 minutes cooking time 50 minutes Serves 4

Ingredients:
1.1kg/2½lb half leg of lamb
150ml/¼ pint/scant ⅔ cup red wine
1 x 400g/14oz can chopped tomatoes
75g/3oz pasta shapes
12 sunblush tomatoes
dash of balsamic vinegar
a few sprigs of fresh basil, chopped
salt and ground black pepper

Method:
1 Preheat the oven to 200°C/400°F/Gas 6.

2 Put the lamb in a small deep roasting pan and fry on the hob for 5 minutes or until the lamb is brown all over.

3 Remove the lamb and put aside. Pour the wine into the pan and let it bubble away for a few minutes. Stir well, scraping the bottom to loosen any crusty bits, then leave to bubble until half
the wine has evaporated.

4 Stir in 300ml/½ pint/1¼ cups water and add the chopped tomatoes, pasta and sunblush tomatoes.

5 Put the lamb on a rack over the roasting pan and cook, uncovered, in the oven for 35 minutes.

6 Stir the balsamic vinegar and basil into the pasta, season to taste and put everything back in the oven for 5 minutes or until the lamb is tender and the pasta is cooked.

7 Carve the lamb thickly and serve with the pasta.

Veal Schnitzel

How to Make Veal Schnitzel Recipe - preparation 30 minutes cooking time 15 minutes Serves 4

Ingredients:
4 veal escalopes
flour to coat
1 medium (US large) egg
1 tbsp lemon juice
1 tbsp double (heavy) cream
50g/2oz/1 cup fresh white breadcrumbs
4 tbsp oil
salt and ground black pepper
lemon wedges to serve

Method:
1 Lay the veal escalopes between two pieces of greaseproof paper and beat with a rolling pin to flatten them.

2 Season the veal, then coat lightly with flour. Beat the egg, lemon juice and cream together and dip the escalopes into the mixture. Next dip them into the breadcrumbs to coat them all over.

3 Heat 1 tbsp oil in a large heavy-based frying pan, add one coated escalope and fry for 1–2 minutes on each side until golden brown. Transfer to a heatproof plate and keep warm while you
cook the remaining veal in the same way, using fresh oil for each escalope.

4 Serve the veal immediately with lemon wedges.

Szechuan Beef

How to Make Szechuan Beef Recipe - preparation 15 minutes plus marinating cooking time 5–10 minutes Serves 4

Ingredients:
340g/12oz rump steak, sliced
1 tsp ground Szechuan powder 3 tbsp hoisin sauce
2 tbsp vegetable oil
1 red chilli, finely chopped
1 large onion, thinly sliced
2 garlic cloves, crushed
2 red (bell) peppers, seeded and cut into chunks
1 carrot, cut into matchsticks
225g/8oz baby corn, halved
1 tsp fresh root ginger, grated
1 spring onion (scallion), diced

Method:
1 Put the beef in a bowl, add the Szechuan powder and hoisin sauce and stir. Cover and leave to marinate for 30 minutes.

2 Heat the oil in a wok or large frying pan until smoking hot. Add the chilli, onion and garlic and stir-fry over a medium heat for 3–4 minutes until tender. Remove and set aside. Add the red peppers, carrot and baby corn, increase the heat and stir-fry for 1 minute. Remove and set aside.

3 Add the steak and marinade to the pan in batches. Stir-fry over a high heat for 1 minute.

4 Return the vegetables to the pan. Add the ginger and stir-fry for 1 minute or until heated through. Sprinkle with the spring onion and serve immediately.

Beef Jambalaya

How to Make Beef Jambalaya Recipe - preparation 10 minutes cooking time 40 minutes Serves 4

Ingredients:
3 tbsp oil
150g/5oz chorizo, cut into strips
2 red (bell) peppers, seeded and sliced
400g/14oz rump steak, sliced
1 large onion, roughly chopped
2 garlic cloves, crushed
275g/10oz/1¼ cups basmati rice
1 tbsp tomato paste
2 tsp Cajun seasoning
900ml/1½ pints/3⅔ cups hot beef stock
1 x 400g/14oz can chopped tomatoes
salt and ground black pepper

Method:
1 Heat the oil in a large frying pan and cook the chorizo until golden brown. Add the red peppers and cook for 3 minutes until beginning to soften. Remove from the pan and set aside. Add the
steak and fry in batches, then put aside and keep warm.

2 Add the onion to the pan and cook gently for 5 minutes until tender. Add the garlic, rice, tomato paste and the Cajun seasoning. Cook for 2 minutes, then stir in the hot stock, season with salt and bring to the boil.

3 Reduce the heat, add the tomatoes, cover the pan and simmer for 20 minutes, stirring occasionally, until the rice is tender and most of the liquid has been absorbed.

4 Add the steak, chorizo and red peppers. Heat gently, stirring, until piping hot. Season to taste and serve with a salad.

Stir-Fried Beef and Mushrooms

How to Make Stir-Fried Beef and Mushrooms Recipe - preparation 15 minutes plus soaking and marinating cooking time 15 minutes Serves 2

Ingredients:
225g/8oz rump steak, sliced
2 tbsp oyster sauce
2 tbsp light soy sauce
25g/1oz dried shiitake mushrooms
2 tbsp vegetable oil
1 small onion, thinly sliced
2.5cm/1in piece fresh root ginger, peeled and sliced
2 carrots, cut into matchsticks
1 green (bell) pepper, seeded and cut into thin strips
2 tsp cornflour (cornstarch)

Method:
1 Put the steak, oyster and soy sauces in a bowl. Stir well, then cover and marinate in the refrigerator for 30 minutes.

2 Meanwhile, soak the mushrooms in boiling water for about30 minutes. Drain and reserve the soaking liquid. Squeeze the mushrooms dry.

3 Heat the oil in a wok or large frying pan over a medium heat. Add the onion and stir-fry for 2 minutes. Add the mushrooms, ginger, carrots and green pepper and stir-fry for 3 minutes until slightly softened. Remove and set aside.

4 Add the steak and marinade to the pan and stir-fry for 2–3 minutes, until tender. Mix the cornflour with 4 tbsp soaking water from the mushrooms and add to the pan with the vegetables. Stir until the sauce thickens. Serve.

Simple Swedish Meatballs

How to Make Simple Swedish Meatballs Recipe - preparation 15 minutes cooking time 15 minutes Serves 4

Ingredients:
500g/1lb 2oz/2¼ cups minced (ground) beef
1 tbsp Dijon mustard
1 large egg, beaten
75g/3oz/1½ cups fresh white breadcrumbs
4 tbsp finely chopped fresh dill
1 tbsp olive oil
300ml/½ pint/1¼ cups hot beef stock
150ml/¼ pint/scant ⅔ cup soured cream
salt and ground black pepper

Method:
1 Put the beef mince, mustard, beaten egg, breadcrumbs, half the dill and seasoning in a large bowl and mix well. Form the mixture into 20 small balls.

2 Heat the oil in a large frying pan over a medium heat. Fry the meatballs for 8–10 minutes, turning them occasionally, until cooked through and golden brown all over.

3 Pour in the stock and soured cream, bring to the boil, then reduce the heat and let it bubble away for a few minutes. Stir in the remaining dill and check the seasoning.

4 Serve the meatballs in the creamy sauce with boiled rice.

Beef Stroganov

How to Make Beef Stroganov Recipe - preparation 10 minutes cooking time 20 minutes Serves 4

Ingredients:
4 tbsp olive oil
1 onion, thinly sliced
2 garlic cloves, crushed
340g/12oz mushrooms, sliced
700g/1½lb rump steak, sliced
3 tbsp brandy
1 tsp Dijon mustard
1 tsp tomato paste
100ml/3½fl oz/⅓ cup half-fat crème fraîche
100ml/3½fl oz/⅓ cup soured cream
4 tbsp chopped fresh parsley
salt and ground black pepper

Method:
1 Heat half the oil in a large frying pan over a low heat. Add the onion and garlic. Cook gently for 10 minutes or until soft and golden. Remove with a slotted spoon and set aside.

2 Add the mushrooms to the pan and cook, stirring, for 2–3 minutes until golden brown; remove and set aside.

3 Increase the heat and add the remaining oil. Quickly stir-fry the steak, in batches, until browned all over. Remove from the pan. Add the brandy to the pan and let it bubble for a few minutes to reduce.

4 Return the steak, onion and mushrooms to the pan. Reduce the heat and stir in the mustard, tomato paste, crème fraîche and soured cream. Heat through very gently. Stir in the parsley and
season to taste.

5 Serve immediately with boiled rice or noodles.

Sesame Beef

How to Make Sesame Beef Recipe - preparation 20 minutes cooking time 10 minutes Serves 4

Ingredients:
3 tbsp soy sauce
juice of ½ lime
2 garlic cloves, crushed
400g/14oz rump steak, sliced
1 tbsp sesame oil
3 small pak choi (bok choy), chopped
1 bunch of spring onions (scallions), thickly sliced
1 tbsp sesame seeds
450g/1lb cooked egg noodles

Method:
1 Put the soy sauce, lime juice and garlic in a bowl and mix well. Stir in the steak strips and toss to coat.

2 Heat the oil in a large wok or deep frying pan over a high heat. When it’s hot, add the steak and stir-fry quickly until it is seared all over.

3 Add any leftover marinade from the bowl to the wok and heat for 1 minute. Add the pak choi and spring onions and stir-fry for 5 minutes. Add the sesame seeds and fry for 1 minute.

4 Add the cooked egg noodles to the wok. Toss together and serve immediately.

Simple Creamy Chicken Pasta

How to Make Simple Creamy Chicken Pasta Recipe - preparation 10 minutes cooking time 25 minutes Serves 4

Ingredients:
1 tbsp olive oil
1 onion, chopped
400g/14oz chicken breast fillets
125g/4oz mushrooms, sliced
50ml/2fl oz/¼ cup Marsala
125ml/4fl oz/½ cup hot chicken stock
300g/11oz pasta shapes
150ml/¼ pint/scant ⅔ cup crème fraîche
2 tsp Dijon mustard
2 tbsp chopped fresh parsley

Method:
1 Heat the oil in a large frying pan over a medium heat. Add the onion and fry gently, stirring, for 5 minutes.

2 Chop the chicken into chunks and add to the pan. Cook until browned all over, stirring occasionally. Add the mushrooms and cook for 2 minutes.

3 Pour in the Marsala and hot stock, reduce the heat and simmer for 12–15 minutes until the chicken is cooked.

4 Meanwhile, cook the pasta in a large pan of lightly salted boiling water according to the pack instructions.

5 Stir the crème fraîche, mustard and basil into the chicken mixture and heat through gently.

6 Drain the pasta and return to the pan. Add the chicken sauce, toss well together and serve sprinkled with parsley.

Grilled Chicken with Bulgur Wheat

How to Make Grilled Chicken with Bulgur Wheat Recipe - preparation 20 minutes cooking time 30 minutes Serves 4

Ingredients:
3 garlic cloves, crushed
2 tbsp olive oil
4 boneless, skinless chicken breasts
225g/8oz/1 cup bulgur wheat
12 cherry tomatoes, chopped
½ cucumber, chopped
1 small red onion, chopped
50g/2oz/⅓ cup raisins
3 tbsp chopped fresh parsley
3 tbsp chopped fresh mint
juice of 1 large lemon
salt and ground black pepper

Method:
1 Put the garlic in a bowl with 1 tbsp oil. Slash the chicken breasts 3 or 4 times with a knife and add to the marinade. Stir well to coat the chicken. Cover and leave to marinate while you prepare
the bulgur wheat.

2 Cook the bulgur wheat according to the pack instructions. Transfer to a bowl and stir in the tomatoes, cucumber, red onion, raisins and herbs. Season well with salt and pepper. Add the remaining oil and the lemon juice and stir well.

3 Preheat the grill (broiler) to high. Put the chicken on a grill (broiling) rack and cook for 10 minutes on each side or until cooked right through – the juices should run clear when the meat is
pierced with a sharp knife.

4 Cut the chicken into slices and serve with the bulgur wheat.

Caribbean Chicken

How to Make Caribbean Chicken Recipe - preparation 40 minutes plus minimum 4 hours marinating cooking time 45–50 minutes Serves 4

Ingredients:
8 skinless chicken pieces
1 tbsp paprika
1 fresh chilli, chopped
1 onion, chopped
4 garlic cloves, crushed
2 tbsp dark soy sauce
juice of 1 lemon
2 tbsp coconut oil
2 tbsp light muscovado sugar
340g/12oz/1½ cups basmati rice
2 x 300g/11oz cans red kidney beans, drained and rinsed
175g/6oz fresh pineapple, peeled and chopped
West Indian hot pepper sauce to serve

Method:
1 Mix the chicken, paprika, chilli, onion and garlic in a bowl. Stir in the soy sauce and lemon juice. Cover and chill in the refrigerator for at least 4 hours.

2 Heat a large pan over a medium heat. Add the oil and sugar and cook for 3 minutes. Add the chicken, cover the pan and cook for 10 minutes, turning the chicken halfway, until evenly browned. Add the marinade and cook for 10 minutes.

3 Add the rice and pour in 900ml/1½ pints/3⅔ cups cold water. Cover the pan and simmer, without lifting the lid, for 20 minutes or until the rice is tender and most of the liquid has been absorbed.

4 Stir in the beans and pineapple. Cover and cook gently for 5 minutes until the beans are warmed through and all the liquid has been absorbed. Check that the rice doesn’t stick to the bottom of the pan.

5 Serve hot with a dash of hot pepper sauce.

Indonesian Chicken

How to Make Indonesian Chicken Recipe - preparation 10 minutes plus 15 minutes marinating cooking time 10 minutes Serves 4

Ingredients:
4 boneless, skinless chicken breasts, cut into strips
2 garlic cloves, crushed
2 tbsp groundnut (peanut) oil
juice of ½ lime
Thai fragrant rice and chopped fresh coriander (cilantro) to serve
For the peanut sauce
1 tbsp groundnut (peanut) oil
2 tbsp hot curry paste
1 tbsp brown sugar
3 tbsp chunky peanut butter
200ml/7fl oz/¾ cup coconut milk

Method:
1 Mix the chicken in a bowl with the garlic, oil and lime juice. Cover and chill in the refrigerator for 15 minutes.

2 To make the peanut sauce, heat the oil in a pan, add the curry paste, sugar and peanut butter and fry for 1 minute. Add the coconut milk and bring to the boil, stirring all the time. Reduce the
heat and simmer for 5 minutes.

3 Meanwhile, heat a wok or deep frying pan and, when hot, stir-fry the chicken in its marinade in batches for about 3–4 minutes until cooked.

4 Arrange the chicken on a mound of Thai fragrant rice. Pour the peanut sauce over the top and sprinkle with coriander.

Simple Thai Chicken Curry

How to Make Simple Thai Chicken Curry Recipe - preparation 15 minutes cooking time 35 minutes Serves 6

Ingredients:
2 garlic cloves, peeled
1 onion, quartered
1 lemongrass stalk, halved
2.5cm/1in piece fresh root ginger, peeled and halved
2 fresh red chillies
a few fresh coriander (cilantro) sprigs plus extra to garnish
grated zest and juice of 1 lime
2 tbsp coconut oil
6 skinless chicken breast fillets
3 tomatoes, chopped
2 tbsp Thai fish sauce
900ml/1½ pints/3⅔ cups coconut milk
salt and ground black pepper

Method:
1 Put the garlic, onion, lemongrass, ginger, chillies, coriander, and lime zest and juice in a food processor or blender and blitz to a thick aromatic paste.

2 Heat the oil in a wok or deep frying pan over a medium heat. Add the spice paste and cook for 3–4 minutes, stirring constantly to prevent the mixture burning.

3 Cut the chicken into large pieces and add them to the wok. Stir into the spice mixture and cook for 5 minutes, stirring occasionally.

4 Add the tomatoes, fish sauce and coconut milk. Reduce the heat, cover the pan and simmer gently for 20 minutes or until the chicken is cooked.

5 Season with salt and pepper, garnish with coriander sprigs and serve with boiled rice.

Orange Tarragon Chicken

How to Make Orange Tarragon Chicken Recipe - preparation 10 minutes cooking time 20–30 minutes Serves 4

Ingredients:
125ml/4fl oz/½ cup orange juice
grated zest of 1 orange
2 tbsp chopped fresh tarragon
2 tbsp chopped fresh parsley
1 garlic clove, crushed
4 boneless, skinless chicken breasts
1 orange, thinly sliced
salt and ground black pepper

Method:
1 Preheat the oven to 200°C/400°F/Gas 6.

2 Whisk the orange juice, orange zest, herbs and garlic together in a large bowl. Season with salt and pepper.

3 Slash the chicken breasts several times with a sharp knife. Place them in a large ovenproof dish. Pour the orange marinade over them.

4 Cook the chicken in the oven for 20–30 minutes, basting occasionally, until cooked right through.

5 Serve the chicken topped with orange slices with boiled rice.

Chicken and Leek Cheesy Pasta Bake

How to Make Chicken and Leek Cheesy Pasta Bake Recipe - preparation 10 minutes cooking time 20 minutes Serves 4

Ingredients:
1 tbsp olive oil
450g/1lb boneless, skinless chicken breasts, chopped
3 large leeks, sliced
340g/12oz penne pasta
340g/12oz carton fresh ready-made cheese sauce
2 tsp Dijon mustard
3 tbsp chopped fresh parsley
3 tbsp grated Cheddar cheese
salt and ground black pepper

Method:
1 Heat the oil in a large frying pan. Add the chicken and cook for 8–10 minutes, stirring occasionally. Add the leeks and continue cooking for 4–5 minutes.

2 Meanwhile, cook the pasta in a large pan of lightly salted boiling water according to the pack instructions. Drain well and return to the pan.

3 Preheat the grill (broiler). Stir the cheese sauce into the pasta with the mustard, then add the chicken mixture and parsley. Mix well and transfer to a large ovenproof dish. Season to taste and
sprinkle over the grated Cheddar.

4 Pop under the hot grill for 4–5 minutes until golden brown and bubbling. Serve immediately.

Spicy Chicken Noodle Soup

How to Make Spicy Chicken Noodle Soup Recipe - preparation 30 minutes cooking time 25 minutes Serves 4

Ingredients:
1 tbsp olive oil
340g/12oz boneless, skinless chicken breasts, cubed
3 garlic cloves, crushed
2 red chillies, seeded and diced
900ml/1½ pints/2¾ cups chicken stock
125g/4oz each asparagus, green beans, broccoli, sugarsnap peas and courgettes
(zucchini), sliced
75g/3oz vermicelli or soup pasta

Method:
1 Heat the oil in a large pan over a low heat. Add the chicken, garlic and chillies and cook for 5–10 minutes, stirring occasionally, until the chicken is golden brown all over.

2 Add the stock and bring to the boil, then reduce the heat, add the vegetables and simmer gently for 10 minutes or until the chicken and vegetables are cooked.

3 Add the pasta to the soup and continue cooking for a further 8–10 minutes until it is tender.

4 Ladle the soup into warmed bowls and serve immediately.

Coconut Chicken Noodles

How to Make Coconut Chicken Noodles Recipe - preparation 15–20 minutes cooking time 15 minutes Serves 6

Ingredients:
1 tsp chilli powder
1 tsp ground ginger
675g/1½lb boneless, skinless chicken breasts, sliced
250g/9oz thin egg noodles
2 tbsp coconut oil
1 bunch of spring onions (scallions), sliced
1 tbsp Thai red curry paste
150g/5oz/1¼ cups salted roasted peanuts, finely chopped
6 tbsp coconut milk
fresh coriander (cilantro) leaves to garnish

Method:
1 Mix the chilli powder and ginger in a bowl. Add the chicken and coat well with the spicy mixture.

2 Cook the noodles in a pan of boiling water according to the pack instructions, then drain.

3 Heat the oil in a frying pan or wok. Add the chicken and stir-fry for 5 minutes or until cooked through. Remove, cover and keep warm. Add the spring onions to the pan and fry for 1 minute. Remove and keep warm.

4 Add the curry paste to the pan with half of the peanuts and fry for 1 minute. Add the noodles and stir-fry for 1 minute. Stir in the coconut milk and toss the noodles over a high heat for 30 seconds.

5 Divide the noodle mixture among six serving plates. Pile the chicken and spring onions on top. Scatter with the remaining peanuts and coriander and serve immediately.

Chicken Noodle Stir-Fry

How to Make Chicken Noodle Stir-Fry Recipe - preparation 20 minutes cooking time 30 minutes Serves 4

Ingredients:
250g/9oz egg noodles
2 tbsp oil
2 garlic cloves, crushed
4 boneless, skinless chicken thighs, sliced
3 carrots, cut into thin strips
1 red (bell) pepper, seeded and cut into strips
1 bunch of spring onions (scallions), sliced
200g/7oz mangetouts, trimmed
150g/5oz black bean stir-fry sauce

Method:
1 Fill a large pan with water and bring to the boil. Add the noodles to the boiling water and cook according to the pack instructions.

2 Meanwhile, heat the oil in a wok or deep frying pan. Add the garlic and stir-fry for 1 minute. Add the chicken and stir-fry for 5 minutes, then stir in the carrot strips and stir-fry for a further 3 minutes.

3 Add the red pepper, spring onions, mangetouts and stir-fry sauce to the wok and stir-fry for 5 minutes.

4 Drain the cooked noodles thoroughly and add to the wok. Toss everything together and serve immediately.