05/24/16 recipe -Taste USA

Tuesday, May 24, 2016

Calf’s Liver with Sage and Balsamic

How to Make Calf’s Liver with Sage and Balsamic Recipe - preparation 5 minutes cooking time 5 minutes Serves 4

Ingredients:
30g/1oz/2 tbsp butter
1 tbsp olive oil
12 sage leaves
4 thin slices calf’s liver
2 tbsp good-quality balsamic vinegar
grilled polenta to serve

Method:
1 Preheat the oven to 110°C/225°F/Gas ¼.

2 Heat the butter and oil in a heavy-based frying pan over a medium heat. Add the sage leaves and cook them briefly for 1–2 minutes until crisp. Remove, arrange in a single layer in a shallow dish and keep warm in the oven.

3 Add two slices of calf’s liver to the hot pan and cook for about 30 seconds on each side over a high heat. Remove and quickly cook the remaining two slices.

4 Return the first two slices to the pan, add the balsamic vinegar and cook for 2 minutes until syrupy.

5 Serve with the sage leaves and some grilled polenta.

Steak Au Poivre

How to Make Steak Au Poivre Recipe - preparation 10 minutes cooking time 4–12 minutes Serves 4

Ingredients:
3 tbsp black peppercorns
4 x 225g/8oz lean rump or sirloin steaks
25g/1oz/2 tbsp butter
2 tbsp olive oil
2 whole garlic cloves, peeled
250ml/8fl oz/1 cup red wine
salt

Method:
1 Crush the peppercorns coarsely using a pestle and mortar. Scatter them on a plate, place the steaks on top and press down hard so that they stick to the surface of the meat. Repeat on the
other side.

2 Heat the butter and oil in a large frying pan and quickly fry the garlic. Remove and add the steaks. Sear them on both sides over a high heat. Lower the heat slightly and cook for a further 4–12 minutes, according to personal preference, turning them often. Season to taste with salt.

3 Just before the steaks are cooked, add the red wine and let it bubble away and reduce to a syrupy consistency.

4 Pour the sauce over the steaks to serve.

Turkey Sesame Stir-Fry

How to Make Turkey Sesame Stir-Fry Recipe - preparation 5 minutes plus marinating cooking time 10 minutes Serves 4

Ingredients:
450g/1lb turkey breast fillets, cut into strips
4 tbsp teriyaki sauce
450g/1lb fine egg noodles
1 tbsp sesame oil plus extra for the noodles
2 carrots, cut into matchsticks
225g/8oz mangetouts
225g/8oz baby corns
2 tbsp sesame seeds, toasted

Method:
1 Put the turkey strips in a large bowl with the teriyaki sauce and stir to coat. Set aside for 5 minutes.

2 Cook the noodles in boiling water according to the pack instructions. Drain well, then toss in a little sesame oil.

3 Heat the sesame oil in a wok or deep frying pan and add the turkey, reserving the marinade. Stir-fry over a high heat for 2–3 minutes until starting to brown. Add the vegetables and reserved
marinade and cook over a high heat, stirring, until the vegetables start to soften.

4 Stir in with the sesame seeds and serve immediately on top of the noodles.

Caribbean Chicken Salad

How to Make Caribbean Chicken Salad Recipe - preparation 10 minutes cooking time 25 minutes Serves 4

Ingredients:
450g/1lb sweet potatoes
1 red (bell) pepper, seeded and cut into chunks
1 red onion, sliced
2 tbsp olive oil
4 chicken breast fillets, skin on
1 tbsp Jamaican jerk seasoning
225g/8oz baby spinach leaves
juice of ½ lime
salt and ground black pepper

Method:
1 Preheat the oven to 200°C/400°F/Gas 6. Peel the sweet potatoes and cut them into chunks. Place in a roasting pan with the red pepper and red onion, drizzle with the oil and season with salt and pepper. Roast in the oven for 25 minutes until tender and golden brown.

2 Season the chicken breasts and rub with jerk seasoning. Preheat the grill (broiler) to high. Grill (broil) the chicken for 8 minutes on each side or until cooked through. Set aside.

3 Mix the roasted vegetables with the spinach and sprinkle with lime juice. Check the seasoning.

4 Divide the roasted salad mixture between four serving plates. Cut the chicken into thick slices and arrange on top of the salad.

Mexican Chicken Salad

How to Make Mexican Chicken Salad Recipe - preparation 15 minutes Serves 4

Ingredients:
2 cooked chicken breasts
225g/8oz/1¼ cups canned corn kernels
50g/2oz/½ cup grated Cheddar
25g/1oz jalapeño peppers, diced
1 x 400g/14oz can kidney beans, drained and rinsed
½ iceberg lettuce, shredded
1 small avocado
6 tbsp soured cream
juice of 1 lime
50g/2oz tortilla chips
salt and ground black pepper

Method:
1 Cut the chicken into bite-size chunks and place in a bowl with the corn kernels.

2 Add the grated Cheddar, jalapeño peppers, kidney beans and lettuce. Mix gently together and season with salt and pepper.

3 Peel and stone the avocado and mash the flesh. Add the soured cream and lime juice and stir together to make a chunky dressing.

4 Toss the salad with the dressing. Roughly crush the tortilla chips and scatter over the salad. Mix through gently and serve immediately.

Healthy Chicken Salad

How to Make Healthy Chicken Salad Recipe - preparation 15 minutes Serves 4

Ingredients:
1 bunch of kale
4 cooked chicken breasts, skinned and shredded
1 avocado, halved, stoned, peeled and sliced
125g /4oz mixed sprouts
1 x 400g/14oz can cannellini beans, drained and rinsed
1 large carrot, cut into ribbons
3 tbsp olive oil
1 tbsp cider vinegar
1 tsp honey mustard
3 tbsp sunflower seeds
2 tbsp pine nuts (pignoli)
salt and ground black pepper

Method:
1 Cut the hard stems off the kale and discard them. Finely shred the kale leaves and place them in a large bowl.

2 Add the chicken, avocado, mixed sprouts, cannellini beans and carrot and toss together gently.

3 To make the dressing, whisk together the oil, cider vinegar and honey mustard in a small bowl until well combined.

4 Toss the dressing gently through the salad, then sprinkle the sunflower seeds and pine nuts over the top and serve.

Spiced Chicken with Beans

How to Make Spiced Chicken with Beans Recipe - preparation 10 minutes cooking time 16 minutes Serves 4

Ingredients:
4 skinless chicken breasts
5 tbsp olive oil
1 tbsp sweet chilli sauce
100g/3½oz/½ cup couscous
1 garlic clove, sliced
1 x 400g/14oz can cannellini beans, drained and rinsed
juice of 1 lemon
1 small red onion, diced
175g/6oz baby plum tomatoes, seeded and chopped
1 ripe mango, peeled, stoned and diced
2 tbsp chopped fresh parsley
2 tbsp chopped fresh mint
salt and ground black pepper

Method:
1 Put the chicken on a board, cover with clingfilm and flatten with a rolling pin. Mix 2 tbsp olive oil in a shallow bowl with the chilli sauce. Add the chicken and turn to coat.

2 Heat a frying pan and cook the chicken for 6–8 minutes on each side until golden brown and thoroughly cooked.

3 Meanwhile, put the couscous in a large bowl and pour over 100ml/3½fl oz/⅓ cup boiling water. Cover with clingfilm (plastic wrap) and set aside.

4 Put the remaining oil in a small pan with the garlic and beans and place over a low heat for 3–4 minutes. Stir in the lemon juice and season with salt and pepper.

5 Fluff up the couscous with a fork and add the warm beans. Stir in the red onion, tomatoes, mango, parsley and mint.

6 Slice each chicken breast and serve with the bean and mango couscous.

Thai Green Chicken Curry

How to Make Thai Green Chicken Curry Recipe - preparation 10 minutes cooking time 15 minutes Serves 6

Ingredients:
2 tsp coconut oil
1 onion, finely chopped
3 tsp grated fresh root ginger
1 lemongrass stalk, trimmed
225g/8oz button mushrooms
1 tbsp Thai green curry paste
300ml/½ pint/1¼ cups coconut milk
150ml/¼ pint/scant ⅔ cup hot chicken stock
1 tbsp Thai fish sauce
4 skinless chicken breasts
12 raw tiger prawns (shrimp)
chopped fresh coriander (cilantro) plus sprigs to garnish

Method:
1 Heat the oil in a wok or deep frying pan over a medium heat. Add the onion, ginger, lemongrass and mushrooms and stir-fry for 5 minutes or until the mushrooms turn golden.

2 Stir in the curry paste and cook for 1 minute.

3 Add the coconut milk, hot stock and fish sauce. Bring to the boil. Cut each chicken breast into several large chunks and add to the wok.

4 Reduce the heat and simmer for 10 minutes or until the chicken is cooked and the liquid has reduced.

5 Add the prawns and cook for 3–4 minutes, turning halfway through, until cooked and pink.

6 Stir in the chopped coriander and serve the curry with some boiled rice, garnished with coriander sprigs.

Thai Green Chicken Curry

Chicken with Black Eyed Beans

How to Make Chicken with Black Eyed Beans Recipe - preparation 5 minutes cooking time 25 minutes Serves 4

Ingredients:
4 whole unpeeled garlic cloves
4 tbsp olive oil
1 tbsp Jamaican jerk seasoning
4 boneless chicken breasts
1 x 400g/14oz can black-eyed beans, drained and rinsed
2 tbsp chipotle chilli sauce
salt and ground black pepper
lemon quarters to serve

Method:
1 Preheat the oven to 200°C/400°F/Gas 6. Put the unpeeled garlic in a small roasting pan and drizzle with 1 tbsp oil. Roast in the oven for 15–20 minutes or until softened.

2 Meanwhile, preheat the grill (broiler). Rub the jerk seasoning into the chicken. Cook under the grill for 15–20 minutes or until golden brown and cooked through, turning occasionally.

3 Mash the black-eyed beans and place in a pan. Squeeze the garlic out of the skins into the pan. Add the remaining oil and the chipotle chilli sauce. Cook gently for 15 minutes.

4 Beat the bean mixture and divide among four plates. Serve with the chicken and lemon quarters.

Grilled Chicken Waldorf

How to Make Grilled Chicken Waldorf Recipe - preparation 10 minutes cooking time 16–20 minutes Serves 4

Ingredients:
125g/4oz/1 cup walnuts
olive oil to brush
4 skinless, boneless chicken breasts
125g/4oz mixed salad leaves
2 red apples, cored and cubed
4 celery sticks, diced
4 tbsp chopped fresh parsley
125g/4oz Roquefort cheese
125ml/4fl oz/½ cup mayonnaise
salt and ground black pepper

Method:
1 Put the walnuts in a frying pan and place over a high heat, shaking the pan frequently, for 2–3 minutes until toasted and golden brown. Set aside to cool.

2 Lightly brush a griddle pan with oil and place over a medium heat. Season the chicken with salt and pepper and cook for 8–10 minutes on each side until golden brown. Set aside.

3 In a large bowl, mix together the salad leaves, apples, celery, parsley and walnuts. Crumble the Roquefort into the mayonnaise and mix well. Stir into the salad.

4 Thickly slice the chicken and arrange on four serving plates with the salad.

Chicken Fajitas

How to Make Chicken Fajitas Recipe - preparation 10 minutes cooking time 20 minutes Serves 4

Ingredients:
700g/1½lb skinless chicken breasts, cut into strips
2 tbsp fajita seasoning
1 tbsp olive oil
1 red and 1 green (bell) pepper, seeded and sliced
2 red onions, thinly sliced
1 bunch of spring onions (scallions), halved
8 flour tortillas
150g/5oz tomato salsa
125g/4oz guacamole
8 tbsp soured cream

Method:
1 Put the chicken in a large shallow dish and toss with the fajita seasoning.

2 Heat the oil in a large frying pan, add the chicken and cook for 5 minutes, turning, until golden brown and tender.

3 Add the red and green peppers and red onions and cook for about 8–10 minutes until tender.

4 Meanwhile, warm the tortillas in a microwave on full power for 45 seconds, or wrap in foil and warm in a preheated oven at 180°C/350°F/Gas 4.

5 Divide the chicken and vegetables among the tortillas and place two on each serving plate. Add the tomato salsa, guacamole and soured cream and roll up or fold over.

6 Serve the tortillas immediately.

Grilled Spicy Chicken

How to Make Grilled Spicy Chicken Recipe - preparation 10 minutes cooking time 20 minutes Serves 4

Ingredients:
4 boneless, skinless chicken breasts
1 tsp ground cumin
1 tsp ground turmeric
1 tsp curry paste
1 garlic clove, crushed
250g/9oz/1 cup natural yogurt
3 tbsp chopped fresh coriander (cilantro) plus extra to garnish
salt and ground black pepper

Method:
1 Prick the chicken breasts with a fork, cover with clingfilm (plastic wrap) and beat with a rolling pin until flattened.

2 Mix the cumin, turmeric, curry paste, garlic and yogurt in a shallow dish. Season with a little salt and pepper and stir in the coriander.

3 Add the chicken and turn in the yogurt mixture.

4 Preheat the grill (broiler). Place the chicken on a foil-lined grill (broiler) pan and cook, turning occasionally, for about20 minutes until brown outside and cooked through inside.

5 Serve immediately, garnished with coriander.

Fiery Mango Chicken

How to Make Fiery Mango Chicken Recipe - preparation 10 minutes plus marinating cooking time 10 minutes Serves 4

Ingredients:
2 tbsp mango chutney
2 tbsp sweet chilli sauce
grated zest and juice of 1 lime
4 tbsp natural yogurt
4 tbsp chopped fresh coriander (cilantro) plus extra to garnish
4 chicken breasts with skin on
1 large ripe mango, peeled, stoned and cut into 8 slices
oil to brush
salt and ground black pepper
boiled rice to serve

Method:
1 In a shallow dish, mix together the mango chutney, chilli sauce, lime zest and juice, yogurt and coriander. Season with salt and pepper.

2 Put the chicken breasts, skin-side down, on a board, cover with clingfilm (plastic wrap) and beat with a rolling pin to flatten them. Slice each one into three or four pieces and stir into the
yogurt mixture. Cover and chill for 15 minutes.

3 Preheat the grill (broiler). Brush the mango lightly with oil and grill (broil) for 2 minutes on each side or until lightly charred but still firm. Set aside.

4 Arrange the chicken on a foil-lined grill pan and grill for 5 minutes on each side until cooked and golden brown.

5 Serve hot, sprinkled with coriander with the grilled mango and boiled rice.

Chicken Tikka Pittas

How to Make Chicken Tikka Pittas Recipe - preparation 10 minutes Serves 4

Ingredients:
4 pitta breads
200g/7oz mixed salad leaves
450g/1lb cooked chicken tikka breast fillets
½ red onion, finely chopped
8 cherry tomatoes, halved
4 tbsp natural yogurt
¼ cucumber, diced
2 tbsp mango chutney

Method:
1 Split each pitta bread down one side to form a pocket. Fill each pocket with a handful of salad leaves.

2 Divide the chicken among the pitta breads and add the red onion and cherry tomatoes.

3 In a bowl, mix together the yogurt, cucumber and mango chutney. Drizzle over the chicken mixture, then fold over the pittas and serve immediately.

Saltimbocca Alla Romana

How to Make Saltimbocca Alla Romana Recipe - preparation 10 minutes cooking time 10 minutes Serves 4

Ingredients:
4 veal escalopes
4 fresh sage leaves
4 thin slices Fontina cheese
8 thin slices Parma ham
50g/2oz/4 tbsp butter
1 tbsp oil
2 tbsp Marsala
salt and ground black pepper
fried sage leaves to garnish

Method:
1 Place the veal escalopes between two sheets of greaseproof paper and pound with a rolling pin to flatten them. Season with salt and black pepper.

2 Place a sage leaf on top of each escalope and then a slice of cheese. Wrap each one in two slices of Parma ham. Secure with a wooden cocktail stick (toothpick).

3 Heat the butter and oil in a frying pan over a low to medium heat. Add the escalopes in batches and cook gently until golden brown on both sides. Stir in the Marsala, then cover the pan and simmer gently for 6–8 minutes.

4 Serve the escalopes with the pan juices poured over them, garnished with fried sage leaves.

Lemon Chicken

How to Make Lemon Chicken Recipe - preparation 2 minutes cooking time 12–16 minutes Serves 4

Ingredients:
4 x 150g/5oz skinless, boneless chicken breasts
juice of 2 lemons
2 garlic cloves, crushed
2 tbsp olive oil
salt and ground black pepper
lemon wedges and watercress sprigs to serve

Method:
1 Put the chicken breasts in a shallow bowl and season with salt and pepper. Pour over the lemon juice, garlic and oil.

2 Preheat the grill (broiler) to medium. Place the chicken in a foil-lined grill (broiler) pan.

3 Grill (broil) for about 6–8 minutes, then turn the chicken over and grill the other side until it is golden and the meat is cooked right through.

4 Serve the chicken, sprinkled with more black pepper, with lemon wedges and watercress.

Lemon Chicken

Jerk Chicken

How to Make Jerk Chicken Recipe - preparation 10 minutes cooking time 15 minutes Serves 4

Ingredients:
1 tbsp fresh thyme leaves
2 tsp grated fresh root ginger
1 tsp ground allspice
2 tbsp brown sugar
2 tbsp soy sauce
2 garlic cloves, crushed
1 Scotch bonnet chilli, chopped
2 tbsp vegetable oil
8 chicken thighs or drumsticks

Method:
1 Preheat the grill (broiler) to medium and set the grill (broiling) rack about 15cm/6in from the heat.

2 Use a blender or a pestle and mortar to make the jerk marinade. Combine the thyme, ginger, allspice, sugar, soy sauce, garlic, chilli and oil until smooth.

3 Put the chicken pieces on a foil-lined baking sheet and pour the jerk marinade over them. Rub it into the chicken. Grill (broil) for 15 minutes, turning the chicken occasionally, until golden brown and cooked through.

4 Serve the chicken with boiled rice and some salad.

Chicken and Spinach Curry

How to Make Chicken and Spinach Curry Recipe - preparation 20 minutes cooking time 35 minutes Serves 4

Ingredients:
1 tbsp sunflower oil
2–3 tbsp curry paste
340g/12oz potatoes, cubed
1 x 400ml/14fl oz can full-fat coconut milk
250ml/8fl oz/1 cup chicken stock
4 boneless, skinless chicken breasts, sliced
250g/9oz baby spinach leaves
a large handful of fresh coriander (cilantro)
a small handful of fresh mint
salt and ground black pepper
3 tbsp toasted flaked almonds

Method:
1 Heat the oil in a pan, add the curry paste and cook for 2 minutes, stirring. Add the potatoes and cook for 2–3 minutes, stirring, until they start to brown.

2 Add the coconut milk and 125ml/4fl oz/½ cup stock, season with salt and pepper and bring to the boil. Reduce the heat, cover the pan and simmer for 10 minutes. Stir the chicken into the sauce and cook, covered, for 10–15 minutes until the chicken and potatoes are cooked through.

3 Finely chop the spinach and coriander and stir into the sauce. Bring to the boil and cook for 2 minutes. Add the remaining stock, if needed, and simmer for 2–3 minutes.

4 Serve the curry in shallow bowls, garnished with toasted flaked almonds, with rice or warmed naan breads.

Chicken and Spinach Curry

Simple Fruit Salad

How to Make Simple Fruit Salad Recipe - preparation 5 minutes Serves 4

Ingredients:
2 oranges, peeled and cut into segments
1 mango, peeled, stoned and chopped
450g/1lb fresh pineapple, peeled and diced
225g/8oz/2 cups blueberries
½ Charentais or Galia melon, cubed
grated zest and juice of 2 oranges

Method:
1 Put all the fruit in a bowl with the orange zest and juice. Mix together and serve.

Berry Freeze

How to Make Berry Freeze Recipe - preparation 5 minutes Serves 1

Ingredients:
100g/3½oz/1 cup frozen summer berries
150ml/¼ pint/scant cup skimmed milk
1 tsp runny honey

Method:
1 Blitz the frozen fruits and milk in a blender until thick and smooth. Add cold water, if wished, to get the right consistency. Sweeten with honey and serve in a glass.

Tofu Smoothie

How to Make Tofu Smoothie Recipe - preparation 5 minutes Makes 400ml (14fl oz) Serves 1

Ingredients:
125g/4oz silken tofu, well chilled
1 large ripe banana, peeled and sliced
175ml/6fl oz/⅔ cup soya milk, well chilled
2 tsp thick honey
125g/4oz/1 cup strawberries, hulled

Method:
1 Drain the tofu, mash lightly with a fork and put in a blender with the milk, banana, honey and strawberries. Blitz until thick and smooth. Pour into a large glass.

Quick Croque

How to Make Quick Croque Recipe - preparation 5 minutes cooking time 8 minutes Serves 2

Ingredients:
4 slices white bread
butter to spread, plus extra to fry
Dijon mustard, to taste
125g/4oz Gruyère cheese, sliced
4 slices ham

Method:
1 Butter both sides of each slice of bread. Spread one side of two slices with mustard. Divide the cheese and ham between them Top with the other slices and press down.

2 Butter a griddle and heat until hot. Fry the sandwiches for 2–3 minutes on each side until golden. Cut in half and serve.

Kickstart

How to Make Kickstart Recipe - preparation 10 minutes Serves 12

Ingredients:
1 large ripe banana, peeled and sliced
150g/5oz mango, peeled, stoned and chopped
225g/8oz/2 cups strawberries, hulled
3 tbsp porridge oats
250ml/8fl oz/1 cup chilled milk

Method:
1 Put all the ingredients in a blender and blitz until smooth. Pour into two glasses.

Nutty Yogurt

How to Make Nutty Yogurt Recipe - preparation 5 minutes plus overnight chilling Serves 4

Ingredients:
500g/1lb 2oz/2¼ cups natural yogurt
50g/2oz/⅓ cup sultanas (golden raisins)
50g/2oz/⅓ cup mixed chopped nuts
2 apples, grated

Method:
1 Mix all the ingredients and chill overnight. Use as a topping for breakfast cereal.

Fruit Porridge

How to Make Fruit Porridge Recipe - preparation 5 minutes cooking time 5 minutes Serves 4

Ingredients:
200g/7oz/2 cups porridge oats
400ml/14fl oz/1⅔ cups milk
75g/3oz/½ cup chopped dried fruits

Method:
1 Put the ingredients and 400ml/14fl oz/1⅔ cups water in a pan. Heat gently, stirring until the porridge thickens. Serve hot.

Energy Muesli

How to Make Energy Muesli Recipe - cooking time 5 minutes Serves 12

Ingredients:
500g/1lb 2oz/6 cups porridge oats
100g/3½oz/1 cup chopped toasted almonds
2 tbsp pumpkin seeds
4 tbsp sunflower seeds
100g/3½oz/¾ cup chopped dried apricots,
milk or yogurt to serve

Method:
1 Mix the oats with the almonds, seeds and apricots. Store in a sealable container for up to one month. Serve with milk or yogurt.

Fruit Crostini

How to Make Fruit Crostini Recipe - preparation 5 minutes cooking time 5 minutes Serves 4

Ingredients:
1 ripe banana, peeled and thinly sliced
225g/8oz/2 cups blueberries
175g/6oz/1 cup soft cheese, e.g. quark
4 slices sourdough bread
1 tbsp runny honey

Method:
1 Mix the fruits and soft cheese in a bowl.

2 Toast the bread, spread with the blueberry mixture. Drizzle with honey and serve.

Best Bean Burgers

How to Make Best Bean Burgers Recipe - preparation 10 minutes plus chilling cooking time 20 minutes Serves 4

Ingredients:
1 tbsp sunflower oil
1 carrot, finely chopped
1 onion, finely chopped
2 garlic cloves, crushed
1 x 400g/14oz can red kidney beans, drained and rinsed
2 tbsp chopped fresh parsley
50g/2oz/1 cup fresh breadcrumbs
1 medium (US large) egg, beaten
salt and ground black pepper
sunflower oil to brush
4 burger buns
1 tomato, sliced

Method:
1 Heat the oil in a pan. Add the carrot, onion and garlic and cook over a low heat for 10 minutes or until soft. Transfer to a bowl and set aside to cool.

2 Blitz the drained beans in a food processor or blender and stir into the cooled vegetables with the parsley, breadcrumbs, egg, salt and pepper. Divide the mixture into 4 portions and shape into burgers. Cover and chill in the refrigerator for 2 hours.

3 Brush the burgers lightly with oil and cook under a hot grill (broiler) for 6–8 minutes, turning halfway through, until browned and cooked through. Keep warm. Alternatively, cook on an oiled griddle pan.

4 Split the burger buns and toast lightly for 1 minute. Place a burger with some sliced tomato in each bun and serve.

Mozzarella, Prosciutto and Rocket Pizza

How to Make Mozzarella, Prosciutto and Rocket Pizza Recipe - preparation 10 minutes cooking time 15–18 minutes Serves 4

Ingredients:
flour to dust
1 x 300g/11oz pack pizza base mix
340g/12oz fresh tomato sauce
250g/9oz mozzarella cheese, drained and roughly chopped
8 thin slices Parma ham, cut into strips
a handful of rocket (arugula)
a little olive oil to drizzle
salt and ground black pepper

Method:
1 Preheat the oven to 200°C/400°F/Gas 6. Lightly flour 2 large baking sheets.

2 Mix the pizza base dough according to the instructions on the pack. Divide the dough into two and knead each ball on a lightly floured surface for 5 minutes, then roll out to make two 23cm/9in rounds. Place on the prepared baking sheets.

3 Divide the tomato sauce between the pizza bases and spread it out, leaving a small border around each edge. Scatter the mozzarella over the top, then add the Parma ham. Season with salt and pepper.

4 Bake the pizzas in the oven for 15–18 minutes until crisp and golden. Top with rocket and drizzle with oil.

Mozzarella, Prosciutto and Rocket Pizza

Lentil Chilli

How to Make Lentil Chili Recipe - preparation 10 minutes cooking time 30 minutes Serves 4

Ingredients:
2 tbsp oil
1 red onion, chopped
1 tsp each ground coriander and ground cumin
2 garlic cloves, crushed
a pinch of dried chilli flakes
400ml/14fl oz/1⅔ cups hot vegetable stock
2 x 400g/14oz cans brown or green lentils, drained and rinsed
1 x 400g/14oz can chopped tomatoes
salt and ground black pepper
4 tbsp chopped fresh parsley
4 tbsp natural yogurt

Method:
1 Heat the oil in a pan and cook the onion over a low heat, stirring often, for 5 minutes. Stir in the coriander and cumin.

2 Add the garlic, chilli flakes and hot stock. Cover the pan and simmer for 10 minutes. Remove the lid and continue simmering until the onions are very tender and most of the liquid has been absorbed.

3 Stir in the lentils and canned tomatoes and season with salt and pepper. Simmer, uncovered, for 15 minutes or until thickened. Remove from the heat.

4 Ladle into four warm shallow bowls. Sprinkle with parsley and top with a spoonful of natural yogurt.

Jambalaya

How to Make Jambalaya Recipe - preparation 15 minutes cooking time 50 minutes plus standing Serves 4

Ingredients:
2 tbsp olive oil
340g/12oz boneless, skinless chicken breasts, cubed
75g/3oz chorizo, chopped
2 celery sticks, chopped
1 large onion, finely chopped
1 red (bell) pepper, seeded and thinly sliced
225g/8oz/1 cup long-grain rice
1 tbsp tomato paste
1 tbsp Cajun seasoning
400ml/14fl oz/1⅔ cups hot chicken stock
1 x 400ml/14fl oz can tomatoes
salt and ground black pepper

Method:
1 Heat 1 tbsp oil in a large pan and fry the chicken and chorizo over a medium heat for 6–8 minutes, stirring often, until browned. Remove from the pan and set aside.

2 Add the remaining oil to the pan with the celery, onion and red pepper. Cook gently over a low heat for 15 minutes or until the vegetables are softened but not coloured.

3 Add the rice and stir for 1 minute to coat in the oil. Add the tomato paste and Cajun seasoning and cook for 2 minutes.

4 Pour in the hot stock and return the chicken and chorizo to the pan with the tomatoes. Simmer for 20–25 minutes until all the stock has been absorbed and the rice is cooked.

5 Season to taste and serve in shallow bowls.

Sweet Potato Curry

How to Make Sweet Potato Curry Recipe - preparation 20 minutes cooking time 50 minutes Serves 6

Ingredients:
2 tbsp vegetable oil
1 onion, thinly sliced
2 garlic cloves, crushed
1 tsp ground turmeric
1 tsp mild chilli powder
1 tbsp black mustard seeds
900g/2lb sweet potatoes, peeled and cut into large chunks
1 aubergine (eggplant), cubed
450g/1lb tomatoes, chopped
600ml/1 pint/2½ cups hot vegetable stock
225g/8oz green beans, trimmed
2 tsp garam masala

Method:
1 Heat the oil in a pan over a low heat and fry the onions for 10 minutes until golden. Add the garlic, turmeric, chilli and mustard seeds. Cook gently for 1–2 minutes until the aroma from the
spices is released.

2 Add the sweet potatoes and stir them into the spice mixture. Cook for 5 minutes, stirring frequently, then stir in the aubergine and cook for 3 minutes. Add the tomatoes and hot stock. Bring to the boil, then reduce the heat and simmer gently for 20 minutes until the sweet potatoes are tender.

3 Add the green beans and cook for 5 minutes or until they beans are tender but still retain some bite.

4 Stir in the garam masala and serve in six warm bowls with boiled rice or poppadums.

Potato and Chickpea Curry

How to Make Potato and Chickpea Curry Recipe - preparation 20 minutes cooking time 35–40 minutes Serves 4

Ingredients:
2 tbsp olive oil
1 onion, thinly sliced
450g/1lb new potatoes, cut into large dice
1 tbsp curry paste
1 x 400g/14oz can chickpeas (garbanzos), drained and rinsed
2 carrots, sliced
250ml/9fl oz/1 cup hot vegetable stock
salt and ground black pepper
2 tbsp hot mango chutney
4 tbsp Greek yogurt

Method:
1 Heat the oil in a large frying pan over a low heat. Add the onions and potatoes and fry gently for 10 minutes until the onion is softened and the potatoes are tender and golden brown. Stir in the curry paste and cook for 1 minute.

2 Add the chickpeas, carrots and hot stock. Season with salt and pepper, then cook gently for 15–20 minutes, until all the vegetables are tender. Season with salt and pepper.

3 Mix the mango chutney and yogurt in a bowl.

4 Serve the curry topped with the mango yogurt with some boiled rice.

Vegetable Biryani

How to Make Vegetable Biryani Recipe - preparation 20 minutes cooking time 45 minutes Serves 4

Ingredients:
340g/12oz/1½ cups basmati rice
50g/2oz ghee or oil
1 large onion, chopped
1 tsp grated fresh root ginger
1 tbsp black mustard seeds
2 garlic cloves, crushed
1 tbsp hot curry paste
2 carrots, thinly sliced
225g/8oz green beans, trimmed
225g/8oz cauliflower florets
125g/4oz shelled fresh peas
juice of 1 lemon
2 tbsp roasted cashew nuts

Method:
1 Cook the rice according to the pack instructions.

2 Meanwhile, heat the ghee or oil in a large pan and cook the onion, ginger, mustard seeds and garlic over a low heat for 5 minutes until softened. Add the curry paste and cook for 2 minutes, stirring constantly.

3 Add 600ml/1 pint/2½ cups water and season with salt and pepper. Stir well and bring to the boil. Add the carrots and beans, reduce the heat and simmer for 15 minutes.

4 Add the cauliflower and peas and simmer for 10 minutes. Fold in the rice gently and heat through.

5 Stir in the lemon juice and simmer gently for a few minutes. Serve immediately sprinkled with roasted cashew nuts.

Vegetable Korma

How to Make Vegetable Korma Recipe - preparation 20 minutes cooking time 50 minutes Serves 6

Ingredients:
2 tbsp oil
1 large onion, chopped
2 garlic cloves, crushed
1 red chilli, diced
1 tsp grated fresh root ginger
1 tbsp coriander seeds
1 tsp whole cloves
4 green cardamoms
900g/2lb carrots, green beans, aubergine (eggplant), potatoes and cauliflower, cubed
2 tsp ground turmeric
grated zest and juice of ½ lime
200ml/7fl oz/¾ cup full-fat natural yogurt
3 tbsp flaked almonds

Method:
1 Heat the oil in a large heavy-based pan. Add the onion, garlic, chilli and ginger and fry very gently over a low heat, stirring frequently, for 10 minutes or until softened.

2 Meanwhile, finely grind the whole spices in an electric grinder or a pestle and mortar.

3 Add the ground spices to the pan and cook for 2 minutes, stirring all the time. Increase the heat, add the vegetables and turmeric and cook, stirring, for 2 minutes.

4 Add the lime zest and juice and 300ml/½ pint/1¼ cups water. Cover the pan and simmer for 30–40 minutes until the vegetables are just tender.

5 Stir in the cream and cook gently over a very low heat until heated through. Do not boil or it will curdle.

6 Sprinkle with the almonds and serve immediately.

Veggie Fried Rice

How to Make Veggie Fried Rice Recipe - preparation 10 minutes plus soaking and chilling cooking time 30 minutes Serves 4

Ingredients:
200g/7oz/scant 1 cup rice
2 tbsp oil
2 garlic cloves, crushed
1 red (bell) pepper, seeded and diced
125g/4oz mushrooms, sliced
4 spring onions (scallions), sliced diagonally
125g/4oz bean sprouts
125g/4oz/1 cup frozen peas
2 tbsp soy sauce
3 medium (US large) eggs, beaten
1 tsp Chinese five-spice powder
a few drops of sweet chilli sauce

Method:
1 Cook the rice according to the pack instructions. Cool in the pan, then cover with clingfilm (plastic wrap) and chill in the refrigerator for 2 hours or overnight.

2 Heat the oil in a wok or large frying pan over a high heat. Add the garlic, red pepper, mushrooms, spring onions, bean sprouts and peas and stir-fry for 3 minutes. Add the soy sauce and stir-fry briskly.

3 Fork up the cold rice, stir it into the vegetables in the wok and stir-fry for 2–3 minutes. Pour in the eggs and stir-fry for 2–3 minutes until the eggs have scrambled and the rice is heated through.

4 Stir in the five-spice powder and serve the rice hot, sprinkled with sweet chilli sauce.

Curried Coconut Rice

How to Make Curried Coconut Rice Recipe - preparation 15 minutes cooking time 30 minutes plus standing Serves 6

Ingredients:
1 large aubergine (eggplant)
500g/1lb 2oz butternut squash, peeled and seeded
250g/9oz fine green beans
50g/2oz coconut oil
1 large onion, chopped
1 tbsp black mustard seeds
1 tsp cumin seeds
3 tbsp curry paste
340g/12oz/1½ cups basmati rice
400ml/14fl oz/1⅔ cups coconut milk
salt and ground black pepper

Method:
1 Cut the aubergine and butternut squash into cubes. Slice the green beans and cut into small pieces.

2 Heat the coconut oil in a large pan. Add the onion and cook for 5 minutes or until softened. Add the mustard seeds and cumin seeds and cook, stirring, until they begin to pop. Stir in the curry paste and cook for 1 minute.

3 Add the aubergine and cook, stirring, for 5 minutes. Add the butternut squash, beans, rice and some salt, mixing well. Pour in the coconut milk and add 600ml/1 pint/2½ cups water. Bring to the boil, cover and simmer for 15 minutes.

4 When the rice and vegetables are cooked, remove from the heat. Check the seasoning and serve hot.

Cherry Tomato Risotto

How to Make Cherry Tomato Risotto Recipe - preparation 10 minutes cooking time 25–30 minutes Serves 6

Ingredients:
2 tbsp olive oil
1 small onion, finely chopped
2 garlic cloves, crushed
350g/12oz/1½ cups Arborio rice
5 tbsp dry white wine
750ml/1¼ pints/3 cups hot vegetable stock
300g/11oz cherry tomatoes, halved
4 tbsp chopped fresh parsley
salt and ground black pepper
grated Parmesan to serve

Method:
1 Heat the oil in a large pan. Add the onion and garlic and cook over a low heat for 10 minutes or until softened.

2 Add the rice and stir until glistening and well coated with oil. Pour in the wine and cook for 2–3 minutes until it evaporates. Stir in the tomatoes and parsley.

3 Start adding the hot stock, a little at a time. When it has been absorbed, stir in a little more. Continue in this way, stirring frequently to stop the rice sticking, until all the liquid has been absorbed and the rice is tender. Season to taste.

4 Serve immediately sprinkled with grated Parmesan.

Oven Baked Spinach Rice

How to Make Oven Baked Spinach Rice Recipe - preparation 15 minutes plus chilling cooking time 40 minutes Serves 8

Ingredients:
3 tbsp coconut oil
1 large red onion, thinly sliced
1 red chilli, seeded and sliced
1 tsp black mustard seeds
1 tsp garam masala
340g/12oz basmati rice
a little oil to grease
a handful of fresh coriander (cilantro), roughly chopped
100g/3½oz baby spinach leaves
3 tbsp flaked almonds, toasted
salt and ground black pepper

Method:
1 Heat the oil in a frying pan and fry the onion for 10 minutes over a medium heat until golden and soft. Add the chilli, mustard seeds and garam masala. Cook for 1 minute, then cool, cover
and chill in the refrigerator.

2 Meanwhile, cook the rice according to the pack instructions. When cooked, spread it out on a baking sheet and leave to cool, then cover and chill in the refrigerator.

3 Preheat the oven to 200°C/400°F/Gas 6. Tip the rice into a lightly greased shallow ovenproof dish. Stir in the onion mixture and season with salt and pepper.

4 Cook in the oven for 20 minutes until piping hot. Stir in the coriander, spinach and almonds and serve immediately.

Asparagus Risotto

How to Make Asparagus Risotto Recipe - preparation 10 minutes cooking time 25 minutes Serves 4

Ingredients:
50g/2oz/4 tbsp butter
1 onion, finely chopped
2 garlic cloves, crushed
225g/8oz/1 cup Arborio rice
500ml/17fl oz/2 cups hot vegetable stock
450g/1lb asparagus, trimmed
3 tbsp double (heavy) cream
4 tbsp chopped fresh parsley
50g/2oz/⅓ cup freshly grated Parmesan
salt and ground black pepper

Method:
1 Melt the butter in a heavy-based pan, add the onion and garlic and cook over a low heat until soft.

2 Stir in the rice, cook for 1 minute, then add one-third of the hot stock. Bring to the boil, then reduce the heat and simmer until the liquid has been absorbed. Continue adding the stock, a little at a time, until almost all the stock has been absorbed and the rice is tender. Stir frequently.

3 Meanwhile, cook the asparagus in a pan of salted boiling water until just tender. Drain well in a colander.

4 Add the cream, parsley and half the grated Parmesan to the pan. Stir in the asparagus and season with salt and pepper.

5 Divide the risotto among four plates, sprinkle with the remaining Parmesan and serve.

Restaurant Seafood Paella

How to Make Restaurant Seafood Paella Recipe - preparation 15 minutes plus infusing cooking time 50 minutes Serves 6

Ingredients:
3 tbsp olive oil
1 large onion, chopped
2 garlic cloves, crushed
1 red chilli, diced
2 red (bell) peppers, seeded and thinly sliced
400g/14oz tomatoes, chopped
340g/12oz/1½ cups paella rice
1 litre/1¾ pints/4 cups hot chicken stock
a good pinch of saffron
500g/1lb 2oz cooked mussels
200g/7oz cooked peeled tiger prawns (shrimp)
300g/11oz squid, sliced
juice of 1 lemon
salt and ground black pepper

Method:
1 Heat the oil in a frying pan and cook the onion for 5 minutes or until soft. Add the garlic and cook for 1 minute. Add the red peppers and tomatoes and stir in the rice.

2 Add some of the hot stock and bring to the boil. Season with salt and pepper and stir in the saffron. Reduce the heat to a simmer and cook, uncovered, stirring frequently, until most of the liquid has been absorbed.

3 Add the remaining stock, a little at a time, letting the rice absorb it before adding more – this takes about 25 minutes. The rice should be quite wet and will continue to absorb the liquid. Stir frequently to prevent it sticking to the pan.

4 Add the mussels, prawns, squid and lemon juice. Stir well and cook for 5 minutes to heat through. Season to taste.

5 Divide the paella between six shallow bowls and serve.

Squash and Pancetta Risotto

How to Make Squash and Pancetta Risotto Recipe - preparation 10 minutes cooking time 40 minutes Serves 4

Ingredients:
125g/4oz pancetta, chopped
1 small butternut squash, peeled and cubed
1 onion, finely chopped
300g/11oz/1⅓ cups Arborio rice
1l/1¾ pints/4 cups hot vegetable stock
4 tbsp chopped parsley
50g/2oz Parmesan, grated
salt and ground black pepper

Method:
1 Put the pancetta and the butternut squash in a large frying pan and cook over a medium heat for 8–10 minutes until golden and the squash has softened. Add the onion to the pan and cook for 5 minutes until softened.

2 Stir in the rice, cook for 1 minute, then start adding the hot stock, a little at a time, stirring occasionally to prevent the rice sticking, until the stock has been absorbed and the rice and squash are cooked and tender. Season to taste.

3 Stir in the parsley and Parmesan and serve hot.

Mushroom, Bacon and Leek Risotto

How to Make Mushroom, Bacon and Leek Risotto Recipe - preparation 10 minutes cooking time 30 minutes Serves 4

Ingredients:
25g/1oz dried porcini mushrooms
225g/8oz smoked bacon lardons
2 large leeks, chopped
300g/11oz/1⅓ cups Arborio rice
600ml/1 pint/2½ cups hot vegetable stock
1 bunch of fresh chives, snipped
4 tbsp freshly grated Parmesan
salt and ground black pepper

Method:
1 Put the porcini mushrooms in a bowl and cover with plenty of boiling water. Leave to soak for 10 minutes.

2 Meanwhile, cook the bacon and leeks in the bacon fat in a large pan for 7–8 minutes until soft and golden.

3 Stir in the rice, cook for 1 minute, then add the mushrooms and their soaking liquid. Simmer gently until the liquid is absorbed and then add some hot stock. Continue adding the stock, a little at a time, until the rice is cooked and the liquid has been absorbed. Stir in the chives and Parmesan, then season with salt and pepper and serve.

Leek and Gorgonzola Risotto

How to make Leek and Gorgonzola Risotto Recipe - preparation 5 minutes cooking time 45 minutes Serves 4

Ingredients:
6 baby leeks, trimmed
4 tbsp olive oil
340g/12oz/1½ cups Arborio rice
150ml/¼ pint/scant ⅔ cup white wine
1l/1¾ pints/4 cups hot vegetable stock
115g/4oz Gorgonzola cheese, diced
salt and ground black pepper

Method:
1 Brush the leeks with oil. Grill (broil) for 10 minutes, turning occasionally, until charred and softened. When cool enough to handle, slice crossways with a sharp knife into 2.5cm/1in lengths
and set aside.

2 Heat the remaining oil in a large frying pan, add the rice and stir until coated with oil. Increase the heat and stir in the wine. Cook, stirring, until most of the wine has been absorbed, then add 2 ladles of hot stock.

3 Reduce the heat and cook gently, stirring frequently and adding more stock as the liquid is absorbed.

4 When all the stock has been added and the rice is tender but still retains a slight ‘bite’, stir in the cheese and leeks and season with salt and pepper. Set aside to stand for 1 minute before serving on warmed plates.

Risotto Milanese

How to make Risotto Milanese Recipe - preparation 15 minutes cooking time 40 minutes Serves 4

Ingredients:
50g/2oz/4 tbsp butter
1 tbsp olive oil
1 onion, finely chopped
4 tbsp dry white wine
300g/11oz/1⅓ cups Arborio rice
1 litre/1¾ pints/4 cups chicken stock
a large pinch of saffron
50g/2oz/⅓ cup freshly grated Parmesan
salt and ground black pepper

Method:
1 Melt half the butter in a large pan. Add the onion and cook over a low heat for 10 minutes until soft but not coloured.

2 Add the wine and boil rapidly until it evaporates. Stir in the rice and cook, stirring, until all the grains are glistening.

3 Meanwhile, bring the stock to the boil in a separate pan, then lower the heat and keep it on a simmer.

4 Add the saffron and a ladleful of the stock to the rice and simmer, stirring, until absorbed. Continue adding the stock, a ladleful at a time, until the rice is tender but still retains a very slight bite. This takes about 25 minutes.

5 Remove from the heat, add the remaining butter and season to taste. Cover and set aside for 5 minutes.

6 Serve the risotto sprinkled with grated Parmesan.

Gulaschsuppe

How to make Gulaschsuppe Recipe - preparation 20 minutes cooking time 2 hours 15 minutes Serves 6

Ingredients:
700g/1½lb stewing steak
3 tbsp olive oil
2 onions, chopped
1 green (bell) pepper, seeded and chopped
2 garlic cloves, crushed
1 x 400g/14oz can tomatoes
2 tbsp tomato paste
600ml/1 pint/2½ cups beef stock
2 tbsp paprika
450g/1lb potatoes, cubed
4 tbsp chopped fresh parsley
6 tbsp soured cream
salt and ground black pepper

Method:
1 Trim any fat from the stewing steak and cut the meat into small cubes. Season with salt and pepper.

2 Heat the oil in a large pan, add the onions and green pepper and cook gently over a low heat, stirring occasionally, for 10 minutes until soft. Add the garlic and cook for 1 minute.

3 Add the steak, tomatoes, tomato paste, stock and paprika. Stir well and bring to the boil, then reduce the heat, cover the pan and simmer for 2 hours, stirring occasionally.

4 Add the potatoes and parsley and cook for 30 minutes or until the meat is tender and the vegetables are cooked.

5 Ladle the soup into six warmed bowls, swirl in a spoonful of soured cream and serve.

Paneer Curry

How to make Paneer Curry Recipe - preparation 15 minutes cooking time 25 minutes Serves 4

Ingredients:
1 tbsp coconut oil
1 onion, finely sliced
1 green and 1 red (bell) pepper, seeded and cut into strips
1 garlic clove, crushed
1 tsp grated fresh root ginger
1 tsp mustard seeds
2 tbsp curry paste
200ml/7fl oz/¾ cup coconut milk
150g/5oz paneer cheese, diced
2 tomatoes, cut into wedges
125g/4oz baby spinach leaves

Method:
1 Heat the oil in a large pan over a low heat. Add the onion and green and red peppers and cook gently for 10 minutes or until soft.

2 Add the garlic, ginger and mustard seeds and cook gently for 1 minute. Add the curry paste and cook for 1 minute.

3 Stir in the coconut milk. Bring to the boil, then reduce the heat and simmer gently for 5 minutes.

4 Add the paneer cheese, season to taste and heat through gently. Add the tomatoes and cook for 2–3 minutes.

5 Stir in the spinach and serve immediately with boiled rice.

Curried Tofu Burgers

How to make Curried Tofu Burgers Recipe - preparation 20 minutes cooking time 6-8 minutes Serves 4

Ingredients:
1 tbsp coconut oil plus extra to fry
2 carrots, finely grated
1 large onion, finely grated
1 garlic clove, crushed
1 tsp curry paste
a pinch of ground turmeric
1 tsp tomato paste
225g/8oz fresh tofu
25g/1oz/½ cup fresh breadcrumbs
3 tbsp chopped hazelnuts
flour to dust
salt and ground black pepper

Method:
1 Heat the oil in a large frying pan over a medium heat. Add the carrots and onion and cook for 5 minutes until softened, stirring all the time. Add the garlic, curry paste, turmeric and tomato paste. Turn up the heat and cook for about 2–3 minutes, stirring all the time. Set aside to cool.

2 Mash the tofu in a bowl and stir in the cooked vegetables, breadcrumbs and hazelnuts. Season with salt and pepper. Mix thoroughly until the mixture starts to stick together. Shape into eight burgers and dust lightly with flour.

3 Heat some oil in a frying pan and fry the burgers for 3–4 minutes each side until golden brown. Alternatively, brush lightly with oil and cook under a hot grill (broiler) for 3 minutes each side. Drain on kitchen paper and serve.

Tofu Noodle Curry

How to make Tofu Noodle Curry Recipe - preparation 15 minutes plus marinating cooking time 25 minutes Serves 4

Ingredients:
225g/8oz fresh tofu, cubed
1 tbsp Thai fish sauce
½ red chilli, chopped
1 tsp grated fresh root ginger
1 tbsp coconut oil
1 onion, finely sliced
2 tbsp Thai red curry paste
200ml/7fl oz/¾ cup coconut milk
900ml/1½ pints/3⅔ cups hot vegetable stock
200g/7oz green beans, halved
150g/5oz asparagus tips
250g/9oz rice noodles
salt and ground black pepper
chopped fresh coriander (cilantro) to garnish

Method:
1 Put the tofu in a shallow dish with the Thai fish sauce, chilli and ginger. Toss to coat, then cover and leave in a cool place to marinate for 30 minutes.

2 Heat the oil in a large pan over a medium heat, then add the onion and fry for 10 minutes, stirring, until golden and tender. Add the curry paste and cook for 2 minutes.

3 Add the tofu and marinade, the coconut milk and hot stock and season with salt and pepper. Bring to the boil, add the green beans and asparagus, then reduce the heat and simmer gently for 8–10 minutes.

4 Meanwhile, put the rice noodles in a large bowl, pour boiling water over them and soak for 30 seconds or cook according to the pack instructions. Drain, then stir into the curry.

5 Spoon into shallow serving bowls and serve immediately garnished with coriander.

Spiced Egg Pilau

How to make Spiced Egg Pilau Recipe - preparation 5 minutes cooking time 20 minutes Serves 4

Ingredients:
225g/8oz/1 cup basmati rice
125g/4oz/1 cup frozen peas
1 tbsp coconut oil
1 onion, chopped
150g/5oz mushrooms, sliced
4 medium (US large) eggs
200ml/7fl oz coconut cream
1 tsp curry paste
a few sprigs of fresh coriander (cilantro), chopped
mango chutney to serve

Method:
1 Cook the rice according to the instructions on the pack. Add the peas for the last 5 minutes of cooking time.

2 Put the eggs in a large pan of boiling water and simmer for 6 minutes, then drain and shell when cool.

3 Meanwhile, heat the coconut oil in a pan and cook the onion and mushrooms over a low heat for 10 minutes or until tender and golden. Stir in the coconut cream and curry paste and heat through gently.

4 Drain the rice and stir into the curry mixture with the chopped coriander.

5 Divide the rice among four bowls. Cut the eggs in half and arrange on top. Serve hot with mango chutney.