05/29/16 recipe -Taste USA

Sunday, May 29, 2016

Macaroni Cheese

How to Make Macaroni Cheese Recipe - preparation 10 minutes cooking time 15 minutes Serves 4

Ingredients:
340g/12oz macaroni
1 quantity béchamel sauce
½ tsp grated nutmeg
225g/8oz/2 cups grated Cheddar cheese
3 tbsp fresh white breadcrumbs
salt and ground black pepper

Method:
1 Cook the pasta in a large pan of lightly salted boiling water according to the pack instructions. Drain well.

2 Make the béchamel sauce and stir in the grated nutmeg with the pasta and most of the cheese. Mix well, then transfer to an ovenproof dish.

3 Preheat the grill (broiler) to high. Sprinkle the breadcrumbs and remaining cheese over the top and pop under the grill for 4–5 minutes until golden brown and bubbling. Serve hot.

Spiced Saag Aloo

How to Make Spiced Saag Aloo Recipe - preparation 15 minutes cooking time 55 minutes Serves 4

Ingredients:
2 tbsp vegetable oil
1 onion, thinly sliced
2 garlic cloves, crushed
1 tbsp black mustard seeds
1 tsp each cumin seeds, ground turmeric and garam masala
900g/2lb potatoes, cubed
salt and ground black pepper
450g/1lb baby spinach leaves

Method:
1 Heat the oil in a pan and fry the onion over a medium heat for 10 minutes or until golden, stirring occasionally.

2 Add the garlic, mustard and cumin seeds, garam masala and turmeric and cook for 1 minute. Add the potatoes, salt and pepper and 150ml/¼ pint/scant ⅔ cup water.

3 Cover the pan, bring to the boil, then reduce the heat and cook gently for 30 minutes until tender and most of the liquid has been absorbed.

4 Stir in the spinach and cook until it starts to wilt. Serve immediately with curry or boiled rice.

Cauliflower Cheese

How to Make Cauliflower Cheese Recipe - preparation 5 minutes cooking time 20 minutes Serves 2

Ingredients:
1 cauliflower
1 quantity béchamel sauce
2 tsp Dijon mustard
125g/4oz/1 cup grated Cheddar cheese, plus extra to sprinkle
salt and ground black pepper
a good pinch of cayenne pepper

Method:
1 Remove the outer leaves from the cauliflower and cut into four pieces or smaller florets.

2 Cook the cauliflower in a pan of lightly salted boiling water for 10–15 minutes until tender but not mushy. Drain well and place in an ovenproof dish. Preheat the grill (broiler) to hot.

3 Stir the mustard and grated Cheddar into the hot béchamel sauce until it melts. Pour over the cauliflower. Sprinkle with a little grated cheese, black pepper and cayenne.

4 Grill (broil) for 2–3 minutes until golden brown and bubbling.

Quick Fish and Chips

How to Make Quick Fish and Chips Recipe - preparation 15 minutes cooking time 12 minutes Serves 4

Ingredients:
sunflower oil for deep-frying
50g/2oz/½ cup self-raising (self-rising) flour plus extra to coat
50g/2oz/½ cup cornflour (cornstarch)
1 medium (US large) egg white
125ml/4fl oz/½ cup cold sparkling water
4 x 150g/4oz cod or haddock fillets
900g/2lb potatoes, cut into chips
salt and ground black pepper
salt and vinegar to serve

Method:
1 Heat the oil in a deep-fryer to 190°C/375°F.

2 To make the batter, mix the flour, cornflour and salt and pepper in a large bowl. Whisk the egg white until frothy. Whisk the water into the flour, a little at a time, and then whisk in the egg white.

3 Coat two fish fillets lightly with flour and then dip into the batter, allowing some to drip off.

4 Put half the chips into the deep-fryer, then add the battered fish. Fry for 6 minutes or until just cooked, then remove and drain on kitchen paper. Keep warm.

5 Dip the remaining fish fillets into the flour and batter, then deep-fry with the remaining chips.

6 Serve immediately with salt and vinegar.

Homemade Smoked Haddock Kedgeree

How to Make Homemade Smoked Haddock Kedgeree Recipe - preparation 10 minutes cooking time 20 minutes Serves 4

Ingredients:
175g/6oz/¾ cup long-grain rice
450g/1lb smoked haddock fillets
2 medium (US large) eggs, hard-boiled and shelled
50g/2oz/4 tbsp butter
salt and cayenne pepper
chopped fresh parsley to garnish

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

2 Meanwhile, put the haddock in a large frying pan with just enough water to cover. Simmer very gently for about 10–15 minutes until tender. Drain, skin and flake the fish, discarding any bones.

3 Chop one egg and slice the other. Melt the butter in a pan, add the cooked rice, haddock, chopped egg and seasoning to taste. Stir over a low heat for 5 minutes.

4 Serve garnished with parsley and the sliced egg.

Homemade Smoked Haddock Kedgeree

Venison Sausages

How to Make Venison Sausages Recipe - preparation 15 minutes cooking time 35 minutes Serves 6

Ingredients:
12 venison sausages
6 tsp redcurrant jelly
mashed potatoes to serve
For the red onion marmalade
450g/1lb red onions, chopped
2 tbsp olive oil
4 tbsp red wine vinegar
2 tbsp brown sugar
salt and ground black pepper

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

2 Put the sausages in a small roasting pan. Roast in the oven for 25 minutes, turning once or twice. Spoon the redcurrant jelly over them and return to the oven for 10 minutes.

3 Meanwhile, make the red onion marmalade. Gently cook the red onions in the oil over a very low heat for 20 minutes. Add the vinegar, sugar and seasoning. Simmer for 5 minutes or until the onions are very tender.

4 Serve the sausages with the red onion marmalade and some mashed potatoes.

Restaurant Toad In The Hole

How to Make Restaurant Toad In The Hole Recipe - preparation 10 minutes cooking time 25–30 minutes Serves 2

Ingredients:
125g/4oz/1 cup plain (all-purpose) flour, sifted
2 large eggs, lightly beaten
150ml/¼ pint/scant ⅔ cup milk
2 tbsp oil
4 pork sausages
salt and ground black pepper
broccoli to serve

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

2 Put the flour in a bowl, make a well in the centre and pour in the eggs and milk. Beat vigorously and season well with salt and pepper. Let the batter stand for 10 minutes.

3 Put the oil and sausages in a 600ml/1 pint shallow ovenproof dish and cook in the oven for about 10 minutes, turning the sausages once or twice.

4 Pour in the batter and return to the oven for 15–20 minutes until the batter is well risen, crisp and golden brown all over. Serve immediately with broccoli.

Restaurant Toad In The Hole

Roast Pork with Apple Sauce

How to Make Roast Pork with Apple Sauce Recipe - preparation 30 minutes plus standing cooking time 2 hours plus resting Serves 6

Ingredients:
1.6kg/3½lb boned rolled loin of pork
olive oil to rub
1kg/2¼lb cooking (green) apples, peeled, cored and chopped
2 tbsp sugar
ground cinnamon to dust
1 tbsp plain (all-purpose) flour
300ml/½ pint/1¼ cups hot chicken stock
300ml/½ pint/1¼ cups cider
salt and ground black pepper
roast potatoes and vegetables to serve

Method:
1 Score the pork skin, sprinkle with plenty of salt and leave at room temperature for 1 hour.

2 Preheat the oven to 220°C/425°F/Gas 7.

3 Wipe the salt off the pork skin, rub with oil and sprinkle with more salt. Place the pork in a roasting pan, skin-side up, and roast in the oven for 30 minutes. Reduce the oven temperature to 190°C/375°F/Gas 5 and roast for 1½ hours or until cooked.

4 Meanwhile, put the apples in a pan with the sugar and 2 tbsp water. Cover with a tight-fitting lid and cook over a low heat until just soft. Dust with cinnamon and set aside.

5 Remove the pork from the pan and set aside to rest. Skim off most of the fat, leaving about 1 tbsp and stir in the flour and then the hot stock and cider. Bring to the boil and boil hard for 2–3 minutes. Season and pour the gravy into a jug.

6 Carve the pork and serve with the apple sauce, gravy, some roast potatoes and vegetables.

Roast Pork with Apple Sauce

Spiced Pork Chops with Apple Mash

How to Make Spiced Pork Chops with Apple Mash Recipe - preparation 5 minutes cooking time 15 minutes Serves 4

Ingredients:
5 large potatoes, chopped
4 lean pork chops
25g/1oz/2 tbsp butter plus a knob
2 apples, peeled, cored and diced
4 tbsp chopped fresh parsley
1 tsp wholegrain mustard
salt and ground black pepper

Method:
1 Boil the potatoes in a pan of lightly salted water for 15 minutes or until tender. Drain and mash.

2 Heat the butter in a pan. Add the chops and fry for 5 minutes on each side. Remove and keep warm.

3 Melt a knob of butter in another pan. Add the apples and cook, stirring, for 2–3 minutes until starting to soften. Beat into the mashed potato with the parsley, mustard and seasoning and serve with the pork chops.

Pea and Ham Soup

How to Make Pea and Ham Soup Recipe - preparation 15 minutes plus soaking cooking time 1 hour 15 minutes Serves 6

Ingredients:
450g/1lb dried yellow or green split peas, soaked overnight
2 tbsp olive oil
1 large onion, finely chopped
1 garlic clove, crushed
1.7 litres/3 pints/7½ cups ham or vegetable stock
1 bouquet garni
leaves stripped from 2 fresh thyme sprigs
340g/12oz cooked ham, diced
salt and ground black pepper

Method:
1 Drain the soaked split peas. Heat the oil in a large pan, add the onion and garlic and cook over a low heat for 10 minutes or until the onion is soft.

2 Add the drained split peas to the pan with the stock. Bring to the boil and skim the surface. Add the bouquet garni and thyme, then reduce the heat, cover the pan and simmer for 1 hour or until the peas are very soft.

3 Stir in the ham and season to taste with salt and pepper. Discard the bouquet garni.

4 Ladle the soup into warmed bowls and serve.

Liver and Onions

How to Make Liver and Onions Recipe - preparation 10 minutes cooking time 20 minutes Serves 4

Ingredients:
25g/1oz/2 tbsp butter
3 large onions, thinly sliced
1 tsp chopped fresh sage
450g/1lb calf’s or lamb’s liver, cut into thin strips
salt and ground black pepper

Method:
1 Melt the butter in a frying pan, add the onions and fry gently over a low heat until they start to colour. Add the sage and season to taste. Cover the pan and simmer very gently for 10 minutes or until the onions are really tender.

2 Add the liver to the onions, increase the heat slightly and cook for 5 minutes, stirring all the time, until the liver is just cooked. Serve immediately with the onions.

Stuffed Pork Tenderloins

How to Make Stuffed Pork Tenderloins Recipe - preparation 25 minutes plus cooling cooking time 1 hour plus resting Serves 6

Ingredients:
4 tbsp olive oil
1 onion, finely chopped
1 tbsp chopped fresh thyme
6 dried apricots, diced
50g/2oz/1 cup fresh white breadcrumbs
2 pork fillets (tenderloins)
200ml/7fl oz/¾ cup hot chicken stock
50ml/2fl oz/¼ cup red wine
1 tbsp redcurrant jelly
salt and ground black pepper
mashed potato and carrots to serve

Method:
1 Heat 2 tbsp oil in a pan over a medium heat, add the onion and cook for 5 minutes until softened. Add the thyme and cook for 1 minute. Stir in the apricots and breadcrumbs. Season with salt and pepper and set aside to cool.

2 Preheat the oven to 190°C/375°F, Gas 5.

3 Cut each pork fillet lengthways down the middle, almost but not quite through. Open out and spoon half the breadcrumb mixture along each fillet. Bring the sides over to enclose the filling and tie with string at intervals to secure.

4 Heat the remaining oil in a roasting pan on the hob, add the pork and brown all over. Cook in the oven for 40–45 minutes.

5 Remove the pork, cover loosely with foil and set aside to rest. Add the hot stock and red wine to the roasting pan and bring to the boil, stirring. Add the redcurrant jelly and season to taste. Simmer for 5 minutes until syrupy.

6 Cut the pork into slices and serve with the sauce, mashed potato and carrots.

Stuffed Pork Tenderloins

Best Cornish Pasties

How to Make Best Cornish Pasties Recipe - preparation 30 minutes cooking time 1 hour 15 minutes Serves 6

Ingredients:
450g/1lb stewing steak or beef skirt, diced
300g/11oz potatoes, diced
300g/11oz swede (rutabaga), peeled and diced
1 onion, finely chopped
1 tbsp chopped fresh parsley
500g/1lb 2oz shortcrust pastry,
flour to dust
1 medium (US large) egg, beaten
salt and ground black pepper

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

2 Put the steak in a bowl with the potato, swede and onion. Add the chopped parsley and seasoning, then mix well.

3 Divide the pastry into six and roll out each piece on a lightly floured surface to a 20cm/8in round. Spoon the filling on to one half of each round.

4 Brush the edges of the pastry with water, then fold the uncovered side over to make pasties. Press the edges firmly together to seal and crimp them. Put on a baking sheet.

5 Brush the pasties with beaten egg to glaze and bake in the oven for 15 minutes. Reduce the oven temperature to 170°C/325°F/Gas 3 and bake for 1 hour.

6 Serve the pasties warm or cold.

Irish Stew

How to Make Irish Stew Recipe - preparation 15 minutes cooking time 2 hours Serves 4

Ingredients:
700g/1½lb middle neck lamb cutlets, fat trimmed
2 onions, thinly sliced
450g/1lb potatoes, thinly sliced
2 tbsp chopped fresh parsley
1 tbsp dried thyme
300ml/½ pint/1¼ cups meat stock
salt and ground black pepper

Method:
1 Preheat the oven to 170°C/325°F/Gas 3.

2 Layer the meat, onions and potatoes in a deep casserole, sprinkling herbs and seasoning between the layers. Finish with a layer of potato, overlapping the slices.

3 Pour the stock over the potatoes. Cover with greaseproof paper and a lid. Cook in the oven for 2 hours.

4 Preheat the grill (broiler). Remove the lid and paper from the casserole and brown the top of the potatoes under the grill.

5 Serve immediately.

Best Lancashire Hotpot

How to Make Best Lancashire Hotpot Recipe - preparation 20 minutes cooking time 2 hours 30 minutes Serves 4

Ingredients:
12 lamb cutlets
2 onions, sliced
2 large carrots, sliced
leaves from 2 fresh thyme sprigs
750ml/1¼ pints/3 cups hot lamb or beef stock
450g/1lb potatoes, sliced
25g/1oz/2 tbsp butter
salt and ground black pepper

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

2 Put a layer of lamb cutlets in a large casserole. Cover with a layer of onions and carrots and a sprinkling of thyme. Season with salt and pepper. Layer the remaining lamb, onions, carrots and thyme in the same way.

3 Pour in enough hot stock to almost cover the meat. Top with an overlapping layer of potatoes. Season, cover the casserole and cook in the oven for 2 hours.

4 Increase the oven temperature to 230ºC/450°F/Gas 8. Remove the lid and dot the top of the casserole with butter. Cook for 30 minutes, uncovered, until the potatoes are crisp and golden brown.