06/01/16 recipe -Taste USA

Wednesday, June 1, 2016

Fruity Chicken Skewers

How to Make Fruity Chicken Skewers Recipe - preparation 15 minutes cooking time 10 minutes

Makes 24

Ingredients:
4 boneless, skinless chicken breasts, cut into chunks
4 tbsp fruity chutney
1 tsp vegetable oil
grated zest and juice of 2 limes
150g/5oz/scant ⅔ cup natural yogurt
¼ cucumber, grated
a small handful of fresh coriander (cilantro), chopped
salt and ground black pepper

Method:
1 Put the chicken in a bowl with the fruity chutney, oil and half each of the lime zest and juice. Season with salt and pepper and thread onto 24 bamboo skewers that have been soaked in water for 20 minutes.

2 Place a griddle pan over a high heat and cook the chicken for 6–8 minutes, turning occasionally, until cooked through and golden brown.

3 Meanwhile, stir together the yogurt, cucumber, remaining lime zest and juice and the coriander. Season well.

4 Serve the cooked chicken skewers with the yogurt mixture.

Chicken Satay Bites

How to Make Chicken Satay Bites Recipe - preparation 30 minutes plus chilling and soaking cooking time 8–10 minutes

Makes 24

Ingredients:
1 tsp ground turmeric
3 garlic cloves, roughly chopped
grated zest and juice of 1 lime
1 hot chilli
1 tbsp vegetable oil
4 boneless, skinless chicken breasts, cut into long strips
cucumber strips to serve
For the satay sauce
200g/7oz/1⅓ cups salted peanuts
2 tbsp peanut butter
2 tbsp dark soy sauce
juice of 1 lime
1 x 200ml/7floz can coconut cream

Method:
1 Put the turmeric, garlic, lime zest and juice, chilli and oil in a blender or food processor. Blitz to a paste.

2 Transfer to a shallow dish and stir in the chicken strips to coat them. Cover and chill in the refrigerator for at least 30 minutes.

3 To make the satay sauce, put all the ingredients in a food processor and blitz until thick. Put in a serving dish, cover and chill until required.

4 Preheat the grill (broiler) until hot. Soak 24 bamboo skewers in some water for 20 minutes. Thread the marinated chicken strips on to the skewers.

5 Cook the chicken under the hot grill for 4–5 minutes on each side until it is cooked through and golden brown.

6 Serve with the satay sauce and some cucumber strips.

Chicken Satay Bites

Sausage Rolls

How to Make Sausage Rolls Recipe - preparation 25 minutes cooking time 30 minutes

Makes 28

Ingredients:
450g/1lb puff pastry
flour to dust
450g/1lb pork sausagemeat
1 small onion, grated
a few fresh sage leaves, finely chopped
milk to brush
beaten egg to glaze
salt and ground black pepper

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

2 Roll out half the puff pastry on a lightly floured surface to a 40 × 20cm/16 × 8in rectangle. Cut lengthways into two strips.

3 Mix the sausagemeat with the onion, sage and seasoning. Divide into two portions and dust lightly with flour.

4 Shape the portions into long rolls, the length of the pastry, and lay one along each pastry strip. Lightly brush the edges with milk. Fold one side of the pastry over the sausagemeat and press the long edges together to seal. Repeat with the remaining pastry and sausagemeat. Trim the ends.

5 Brush the pastry with beaten egg and cut each roll into 5cm/2in lengths. Make two slits in the top of each one.

6 Place the sausage rolls on a baking sheet and cook in the oven for 15 minutes. Reduce the oven temperature to 180°C/350°F/Gas 4 and cook for 10 minutes until golden brown and puffed up. Serve hot or cold.

Prosciutto Melone

How to Make Prosciutto Melone Recipe - preparation 10 minutes

Serves 4

Ingredients:
900g/2lb cantaloupe or Charentais melon, chilled
8 thin slices Parma ham
ground black pepper

Method:
1 Cut the melon in half lengthways and scoop out and discard the seeds. Cut each half into four wedges.

2 With a sharp knife, cut away the melon flesh from the skin. Arrange the melon slices on four serving plates.

3 Drape the Parma ham slices over the melon and grind a little black pepper over. Serve immediately.

Devils on Horseback

How to Make Devils on Horseback Recipe - preparation 10 minutes cooking time 15 minutes

Makes 8

Ingredients:
2 tbsp mango chutney
8 ready-to-eat prunes, stoned
4 thin streaky bacon rashers (slices)
8 rounds of bread
50g/2oz/4 tbsp butter
salt and ground black pepper

Method:
1 Preheat the grill (broiler). Push a little mango chutney inside each prune.

2 Stretch the bacon rashers with the back of a knife and cut each one in half. Roll the bacon around the prunes and secure with a wooden cocktail stick (toothpick).

3 Cook under a medium grill, turning once, for a few minutes until the bacon is crisp and golden brown.

4 Meanwhile, cut the bread into 5cm/2in rounds with a pastry cutter. Fry the bread in the butter for 3–4 minutes, stirring, until golden brown on both sides.

5 Serve the bacon-wrapped prunes on the fried bread.

Parmesan Puffs

How to Make Parmesan Puffs Recipe - preparation 20 minutes cooking time 20 minutes

Makes 24

Ingredients:
125g/4oz streaky bacon rashers (slices)
75g/3oz/6 tbsp unsalted butter
75ml/3fl oz/5 tbsp each milk and water
75g/3oz/¾ cup plain (all-purpose) flour
2 medium (US large) eggs, beaten
4 tbsp freshly grated Parmesan plus extra to sprinkle
salt and ground black pepper
cayenne pepper to dust

Method:
1 Cook the bacon in a frying pan until crisp and set aside.

2 In a large pan, heat the butter, milk and water. Bring to the boil, then remove from the heat and beat in the flour until the mixture comes away from the sides of the pan. Transfer to a bowl and set aside to cool.

3 Preheat the oven to 200°C/400°F/Gas 6. Gradually beat most of the beaten eggs into the flour mixture to give a dropping consistency. Set aside any leftover egg in a bowl.

4 Stir the Parmesan into the mixture and crumble in the bacon. Drop teaspoonfuls onto baking sheets, spacing them well apart. Brush with the leftover beaten egg and sprinkle lightly with Parmesan.

5 Bake in the oven for 10–12 minutes until golden and puffy. Serve immediately, sprinkled with a little salt and pepper and dusted with cayenne.

Hot Tomato Smoothies

How to Make Hot Tomato Smoothies Recipe - preparation 10 minutes plus chilling

Serves 6

Ingredients:
200g (7oz) canned pimientos
juice of 1½ lemons
1 onion, chopped
2 tbsp horseradish sauce
1 litre/1¾ pints/4 cups tomato juice
2 tsp Worcestershire sauce
a few drops of Tabasco sauce

Method:
1 Blitz the pimientos, lemon juice, onion and horseradish sauce in a blender. Pour into a jug and stir in the tomato juice. Season with the sauces and pepper. Chill well.

Detoxer Smoothies

How to Make Detoxer Smoothies Recipe - preparation 10 minutes

Serves 2

Ingredients:
200g/7oz cooked, peeled beetroot
2 tsp chopped fresh root ginger
juice of 1 lemon
150ml/¼ pint/scant ⅔ cup pressed carrot juice
150ml/¼ pint/scant ⅔ cup pressed orange juice

Method:
1 Roughly chop the beetroot and put in a blender with the other ingredients. Blitz until smooth and pour into two glasses.

Kir

How to Make Kir Recipe - preparation 2 minutes

Serves 1

Ingredients:
2 tbsp crème de cassis
150ml/¼ pint/scant ⅔ cup white wine

Method:
1 Pour the crème di cassis and white wine into a glass and serve.

Egg Nog

How to Make Egg Nog Recipe - preparation 5 minutes cooking time 3 minutes

Serves 1

Ingredients:
1 medium (US large) egg
1 tsp sugar
50ml/2fl oz/¼ cup sherry
300ml/½ pint/1¼ cups milk

Method:
1 Beat the egg and sugar and add the sherry. Heat the milk and pour over the egg mixture. Stir well and serve hot in a glass.

Bloody Mary Cocktail

How to Make Bloody Mary Cocktail Recipe - preparation 2 minutes

Serves 1

Ingredients:
1 tbsp Worcestershire sauce
dash of Tabasco sauce
2 tbsp vodka, chilled
150ml/¼ pint/scant ⅔ cup tomato juice, chilled
lemon juice and celery salt to taste

Method:
1 Pour the sauces, vodka and tomato juice into a tall glass and stir. Add ice cubes and the lemon juice and celery salt to taste.

Simple Irish Coffee

How to Make Simple Irish Coffee Recipe - preparation 5 minutes plus standing

Serves 1

Ingredients:
2 tbsp Irish whiskey
1 tsp brown sugar
125ml/4fl oz/½ cup hot strong coffee
2 tbsp double (heavy) cream, chilled

Method:
1 Put the whiskey and sugar in a glass. Add the black coffee and stir well. Fill to the brim with cream, poured over the back of a spoon, and stand for a few minutes.

Vitamin C Tonic

How to Make Vitamin C Tonic Recipe - preparation 10 minutes

Serves 1

Ingredients:
1 large orange, peeled
1 lemon, peeled
1 lime, peeled
½ pink grapefruit, peeled
1 tsp runny honey

Method:
1 Chop the flesh of all the fruits, discarding any pips, and put in a blender with honey to taste. Blitz until smooth and pour over crushed ice in a glass.

Ginger Soda

How to Make Ginger Soda Recipe - preparation 5 minutes cooking time 10–15 minutes, plus cooling

Serves 6

Ingredients:
225g/8oz unpeeled fresh root ginger, finely sliced
175g/6oz/¾ cup caster (superfine) sugar
zest and juice of 2 lemons
1 litre/1¾ pints/4 cups soda water

Method:
1 Heat the ginger, sugar, lemon zest and juice in a pan with 600ml/1 pint/2½ cups cold water. Stir well and simmer for 10 minutes.

2 Strain through a fine sieve into a jug. When cool, top up with soda water.

Healthy Crush

How to Make Healthy Crush Recipe - preparation 5 minutes

Serves 2

Ingredients:
175g/6oz/1½ cups raspberries
100ml/3½fl oz/⅓ cup fresh orange juice
100ml/3½fl oz/⅓ cup almond milk, chilled
100g/3½ oz/⅓ cup low-fat natural yogurt, chilled
40g/1½oz/½ cup fine oatmeal
1 tsp wheat bran

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

Lemonade

How to Make Lemonade Recipe - preparation 10 minutes

Serves 6

Ingredients:
4 lemons
175g/6oz/¾ cup sugar

Method:
1 Remove the lemon zest thinly with a potato peeler. Put the zest and sugar in a jug and pour on 900ml/1½ pints/3⅔ cups boiling water. Leave to cool, stirring occasionally.

2 Add the juice of the lemons and strain the lemonade. Serve chilled.

Pink Grapefruit and Avocado Salad

How to Make Pink Grapefruit and Avocado Salad Recipe - preparation 10 minutes cooking time 1 minute

Serves 4

Ingredients:
225g/8oz green beans, trimmed
1 avocado, halved, stoned, peeled and sliced
1 pink grapefruit, segmented
75g/3oz rocket (arugula)
6 tbsp vinaigrette

Method:
1 Blanch the green beans in a pan of lightly salted boiling water for 2 minutes. Drain, refresh and drain again.

2 Cut the beans in half and mix with the avocado, grapefruit and rocket. Toss lightly in the vinaigrette and serve.

Winter Salad

How to Make Winter Salad Recipe - preparation 10 minutes cooking time 2 minutes

Serves 6

Ingredients:
75g/3oz watercress
1 radicchio head
2 chicory (Belgian endive) heads
75g/3oz/¾ cup roughly chopped walnuts, toasted
3 red apples

For the dressing:
4 tbsp olive oil
juice of 1 lemon
2 tbsp white wine vinegar

Method:
1 To make the dressing, mix the oil, lemon and vinegar together in a small bowl or jug.

2 Remove the woody stems from the watercress and put in a large bowl. Separate the radicchio and chicory into leaves and add to the bowl with the walnuts.

3 Core the apples and cut into small chunks. Mix with the salad leaves and nuts.

4 Toss the salad in the dressing and serve.

Feta and Avocado Salad

How to Make Feta and Avocado Salad Recipe - preparation 15 minutes cooking time 20 minutes

Serves 6

Ingredients:
24 baby plum tomatoes, halved
bunch of spring onions (scallions), sliced
6 tbsp chopped fresh coriander (cilantro)
2 ripe avocados
juice of 1 lime
200g/7oz feta cheese, crumbled
olive oil and balsamic vinegar to drizzle
salt and ground black pepper
tortilla chips to garnish

Method:
1 Divide the baby plum tomatoes among six serving plates, then scatter the spring onions and coriander over the top.

2 Peel, stone and slice the avocados, sprinkle with lime juice and add to the plates. Crumble over the feta cheese.

3 Drizzle with olive oil and balsamic vinegar and season with salt and pepper.

4 Roughly crush the tortilla chips and sprinkle over the top of the salad and serve immediately.

Bean and Sunblush Tomato Salad

How to Make Bean and Sunblush Tomato Salad Recipe - preparation 5 minutes plus marinating

Serves 6

Ingredients:
1 red onion, diced
a small handful of fresh flat-leaf parsley, chopped
2 x 400g/14oz cans butter (lima)beans, drained and rinsed
75g/3oz sunblush tomatoes

For the dressing:
1 ripe large avocado
4 tbsp olive oil
2 tbsp red wine vinegar
1 garlic clove, crushed

Method:
1 To make the dressing, cut the avocado in half and remove the stone and peel. Scoop out the flesh and mash in a bowl. Add the oil, vinegar and garlic and mix together well until smooth and creamy.

2 Put the red onion, parsley, beans and sunblush tomatoes in a large bowl. Mix together and pour over the dressing. Toss gently until everything is lightly coated.

3 Divide the salad among six serving plates and serve.

Warm Tofu and Bean Salad

How to Make Warm Tofu and Bean Salad Recipe - preparation 10 minutes cooking time 15 minutes

Serves 4

Ingredients:
2 tbsp olive oil
1 red onion, thinly sliced
1 tbsp balsamic vinegar
1 x 400g/14oz can red kidney beans, drained and rinsed
4 tbsp chopped fresh parsley
juice of 1 lemon
225g/8oz smoked tofu, sliced
salt and ground black pepper

Method:
1 Heat the oil in a large frying pan. Add the onion and cook over a medium heat for 5–10 minutes. Stir in the vinegar and cook gently for 2 minutes.

2 Stir in the beans and parsley. Season with salt and pepper, then remove and place in a bowl with the lemon juice.

3 Add the tofu to the pan and cook for 2 minutes on each side or until golden.

4 Divide the bean mixture among four serving plates, top with the tofu and serve.

Fruity Parmesan Salad

How to Make Fruity Parmesan Salad Recipe - preparation 15 minutes plus marinating

Serves 4

Ingredients:
2 large ripe pears, peeled, cored and thickly sliced
125g/4oz rocket (arugula)
1 head radicchio, sliced
125g/4oz Parmesan, shaved
4 tbsp chopped walnuts
seeds of 1 pomegranate

For the dressing:
3 tbsp olive oil
juice of 1 lemon
1 tbsp cider vinegar
1 tsp Dijon mustard
salt and ground black pepper

Method:
1 Whisk all the dressing ingredients together in a small bowl and season with salt and pepper.

2 Put the pears in a bowl. Pour the dressing over and toss together. Set aside to marinate for 15 minutes.

3 Put the rocket and radicchio in a large bowl. Add the pears and dressing and toss with the Parmesan shavings.

4 Divide the salad among four serving plates and top with the walnuts and pomegranate seeds. Serve immediately.

Blue Cheese and Redcurrant Salad

How to Make Blue Cheese and Redcurrant Salad Recipe - preparation 10 minutes

Serves 4

Ingredients:
100g/3½oz mixed curly endive, radicchio and chicory (Belgian endive)
175g/6oz Gorgonzola or Danish blue, crumbled
125g/4oz fresh redcurrants
For the dressing
2 tbsp redcurrant jelly
3 tbsp olive oil
1 tbsp cider vinegar
1 tsp Dijon mustard
salt and ground black pepper

Method:
1 To make the dressing, put the redcurrant jelly, vinegar, mustard and oil in a small bowl and whisk together. Season to taste with salt and pepper.

2 Arrange the mixed salad leaves on a large plate and crumble the blue cheese over the top.

3 Spoon the dressing over the salad, sprinkle with redcurrants and serve.

Avocado, Clementine and Chicory Salad

How to Make Avocado, Clementine and Chicory Salad Recipe - preparation 10 minutes

Serves 6

Ingredients:
4 chicory (Belgian endive) heads, leaves separated
3 clementines, peeled and thinly sliced into rounds
2 ripe avocados, peeled, stoned and sliced
2 tbsp pinenuts (pignoli), toasted
For the dressing
juice of 3 clementines
4 tbsp olive oil
4 tbsp chopped fresh parsley
1 red chilli, diced

Method:
1 To make the dressing, put the orange juice in a small bowl with the oil and chilli. Whisk everything together.

2 Mix the chicory leaves with the clementines and avocado slices and divide among six serving plates.

3 Sprinkle the pinenuts over and spoon the dressing over the salad. Serve immediately.

Warm Quorn and Raspberry Salad

How to Make Warm Quorn and Raspberry Salad Recipe - preparation 5 minutes cooking time 12 minutes

Serves 4

Ingredients:
2 tbsp olive oil
1 onion, sliced
250g/9oz Quorn pieces
2 tbsp raspberry vinegar
150g/5oz/1 cup raspberries
175g/6oz mixed salad leaves
salt and ground black pepper

Method:
1 Heat the oil in a frying pan, add the onion and cook over a medium heat for 5 minutes or until soft and golden. Increase the heat and add the Quorn pieces. Cook, stirring frequently, for 5 minutes or until golden brown. Season with salt and pepper, then place in a large bowl and set aside.

2 Add the vinegar and 75ml/3fl oz/5 tbsp water to the pan. Bring to the boil and bubble for 1–2 minutes until it reaches a syrupy consistency. Add the raspberries.

3 Toss the Quorn, raspberry mixture and salad leaves gently together. Serve immediately.

Goats Cheese and Radicchio Salad

How to Make Goats Cheese and Radicchio Salad Recipe - preparation 10 minutes Serves 6

Ingredients:
2 heads radicchio, shredded
125g/4oz rocket (arugula)
1 red onion, finely chopped
150g/5oz walnut pieces
200g/7oz soft goat’s cheese
salt and ground black pepper
For the dressing
8 tbsp olive oil
2 tbsp red wine vinegar
1 tsp runny honey

Method:
1 Whisk all the ingredients for the dressing together in a small bowl and set aside.

2 Put the radicchio, rocket and red onion in a large bowl. Pour the dressing over and toss well. Season to taste.

3 Divide the salad among six serving plates and sprinkle the walnuts over. Crumble the goat’s cheese on top and serve.

Asparagus and Minty Rice Salad

How to Make Asparagus and Minty Rice Salad Recipe - preparation 10 minutes cooking time 20 minutes

Serves 6

Ingredients:
175g/6oz/¾ cup basmati rice
1 red onion, finely diced
grated zest and juice of 2 lemons
2 tbsp olive oil
small bunch of fresh mint, roughly chopped
225g/8oz baby asparagus
salt and ground black pepper

Method:
1 Cook the rice according to the pack instructions. When cooked, spread the rice out on a baking sheet to cool quickly. When cool, transfer to a large bowl.

2 Stir the red onion, lemon zest and juice, oil and mint into the rice with a fork separating the grains.

3 Bring a large pan of lightly salted water to the boil. Add the asparagus and cook for 3–4 minutes until tender. Drain and refresh in a bowl of cold water.

4 Drain and stir into the rice, then serve immediately.

Chicory, Fennel and Orange Salad

How to Make Chicory, Fennel and Orange Salad Recipe - preparation 15 minutes cooking time 2–3 minutes

Serves 4

Ingredients:
1 small fennel bulb
2 chicory (Belgian endive) heads, separated into leaves
2 oranges, peeled and cut into rounds, plus juice of ½ orange
2 tbsp chopped toasted walnuts
2 tbsp olive oil
1 tbsp balsamic vinegar
salt and ground black pepper

Method:
1 Finely slice the fennel bulb and put in a bowl with the chicory, orange slices and toasted walnuts.

2 Put the orange juice, oil and balsamic vinegar in a small bowl, season with salt and pepper and mix thoroughly.

3 Pour the dressing over the salad and toss everything gently together. Serve immediately.

Asparagus and Quails Egg Salad

How to Make Asparagus and Quails Egg Salad Recipe - preparation 30 minutes cooking time 2 minutes

Serves 6

Ingredients:
100g/3½oz rocket (arugula)
18 quail’s eggs
18 asparagus spears, trimmed
5 tbsp olive oil
1 tbsp white wine vinegar
1 tsp wasabi
1 tsp honey mustard
salt and ground black pepper

Method:
1 Add the quail’s eggs to a pan of boiling water and cook for 2 minutes, then drain and plunge into cold water.

2 Cook the asparagus in a pan of lightly salted boiling water for 3–4 minutes or until just tender. Drain, plunge into cold water and leave to cool.

3 Whisk together the oil, vinegar, wasabi and honey mustard. Season to taste with salt and pepper.

4 Peel the quail’s eggs and cut in half. Put in a large bowl with the asparagus and rocket.

5 Pour the dressing over and lightly toss all the ingredients together. Check the seasoning and serve.

Pesto Goats Cheese Salad

How to Make Pesto Goats Cheese Salad Recipe - preparation 20 minutes cooking time 1–2 minutes

Serves 4

Ingredients:
100g/3½oz watercress or rocket (arugula)
4 slices goat’s cheese log
4 tsp green pesto
8 tbsp walnut halves, toasted
For the dressing
3 tbsp olive oil
1 tbsp cider vinegar
1 tsp honey mustard
salt and ground black pepper

Method:
1 To make the dressing, whisk the ingredients together in a bowl, seasoning with salt and pepper to taste.

2 Trim the watercress, if using, and discard the coarse stalks.

3 Place the goat’s cheese slices on a foil-lined baking sheet. Cook under a hot grill (broiler) for 2 minutes until starting to melt and turn golden brown.

4 Toss the watercress and/or rocket leaves with the dressing and divide among four serving plates. Put a slice of goat’s cheese on top with a spoonful of pesto.

5 Scatter the walnuts over the salad and serve immediately.

Pesto Goats Cheese Salad

Spiced Okra

How to Make Spiced Okra Recipe - preparation 20 minutes cooking time 25 minutes

Serves 4

Ingredients:
1 tbsp diced fresh root ginger
1 onion, quartered
2 garlic cloves, roughly chopped
2 tsp ground coriander
1 tsp turmeric
a pinch of chilli powder
2 tbsp coconut oil
1 x 400g/14oz can chopped tomatoes
450g/1lb okra, trimmed
4 tbsp Greek yogurt
small bunch of fresh coriander (cilantro), chopped
salt and ground black pepper

Method:
1 Blitz the ginger, onion, garlic and spices in a blender or food processor until smooth.

2 Heat the oil in a large frying pan, add the spice paste and cook over a medium heat for 5 minutes.

3 Add the tomatoes and season with salt and pepper. Cook for 5 minutes or until the tomatoes have reduced, then stir in the okra. Cover the pan and simmer gently for 5 minutes or until the okra is just tender.

4 Stir in the yogurt and coriander and heat through gently without boiling. Serve immediately.

Best Caramelized Carrots

How to Make Best Caramelized Carrots Recipe - preparation 15 minutes cooking time 10–15 minutes

Serves 8

Ingredients:
700g/1½lb baby carrots
50g/2oz/4 tbsp butter
2 tbsp muscovado sugar
300ml/½ pint/1¼ cups hot vegetable stock
2 tbsp balsamic vinegar
2 tbsp chopped fresh parsley
salt and ground black pepper

Method:
1 Scrape the carrots and cut them in half lengthways.

2 Place them in a pan with the butter, sugar and hot stock. Season with salt and pepper, cover the pan and bring to the boil. Reduce the heat and simmer for 5 minutes.

3 Add the balsamic vinegar, uncover the pan and cook for 5–10 minutes until the carrots aretender and the liquid has reduced to form a sticky glaze.

4 Sprinkle with chopped parsley and serve.

Fennel Au Gratin

How to Make Fennel Au Gratin Recipe - preparation 10 minutes cooking time 15–20 minutes

Serves 6

Ingredients:
3 fennel bulbs, trimmed
300ml/½ pint/1¼ cups hot vegetable stock
25g/1oz/2 tbsp butter
1 garlic clove, crushed
1 bunch of spring onions (scallions), finely chopped
300ml/½ pint/1¼ cups double (heavy) cream
50g/2oz/½ cup freshly grated Parmesan
salt and ground black pepper

Method:
1 Cut the fennel into slices and place in a large shallow pan with the hot stock. Bring to the boil, then reduce the heat, cover the pan and simmer gently for about 10–15 minutes until tender. Strain well, reserving the cooking liquid, and transfer to a gratin dish.

2 Meanwhile, melt the butter in a pan, add the garlic and spring onions and cook gently over a low heat for 5 minutes or until softened.

3 Add 150ml/¼ pint/scant ⅔ cup of the fennel cooking liquid to the pan, pour in the cream and bring to the boil. Reduce the heat and simmer for 1 minute. Remove from the heat and stir in the Parmesan. Season to taste.

4 Pour the sauce over the fennel and cook under a hot grill (broiler) for 1–2 minutes until bubbling and golden.

New Potatoes with Mint and Petits Pois

How to Make New Potatoes with Mint and Petits Pois Recipe - preparation 15 minutes cooking time 30 minutes

Serves 6

Ingredients:
3 tbsp olive oil
900g/2lb new potatoes, scrubbed and thickly sliced
225g/8oz frozen petits pois
4 tbsp chopped fresh mint
salt and ground black pepper

Method:
1 Heat the oil in a large frying pan, add half the potatoes and cook over a medium heat for 5 minutes, turning, until browned on both sides. Remove with a slotted spoon and set aside. Add the rest of the potatoes to the pan and cook in the same way. Return the cooked potatoes to the pan and cook for 10–15 minutes.

2 Meanwhile, cook the petits pois in a pan of boiling water for 2 minutes, then drain well.

3 Add to the potatoes and cook gently for 2–3 minutes.

4 Stir in the mint and salt and pepper to taste, then serve.

Restaurant Potato Croquettes

How to Make Restaurant Potato Croquettes Recipe - preparation 30 minutes plus chilling cooking time 45 minutes

Serves 6

Ingredients:
900g/2lb potatoes, scrubbed
150g/5oz/2½ cups fresh white breadcrumbs
50g/2oz/4 tbsp butter, softened, plus extra to grease
75g/3oz/½ cup freshly grated Parmesan
4 tbsp chopped fresh parsley
2 eggs, beaten
olive oil to drizzle
salt and ground black pepper

Method:
1 Bring the potatoes to the boil in a pan of cold salted water. Reduce the heat and simmer for 20 minutes or until tender. Preheat the oven to 230°C/450°F/Gas 8.

2 Meanwhile, spread the breadcrumbs out on a baking sheet and bake for 15 minutes or until golden. Transfer to a plate.

3 Drain the potatoes and leave to cool for 5 minutes, then peel and mash until smooth with the butter, Parmesan and parsley. Season with salt and pepper and mix well.

4 Put the beaten eggs in a shallow bowl. Take about 2 tbsp of the potato mixture and shape into a small cylinder. Roll first in the beaten egg and then in the breadcrumbs to coat. Repeat with the remaining potato mixture.

5 Put the croquettes in two buttered roasting pans. Cover and chill for 30 minutes.

6 Drizzle with a little oil and bake in the oven for 25 minutes or until golden brown. Serve immediately.

Restaurant Potato Croquettes

Roast New Potatoes

How to Make Roast New Potatoes Recipe - preparation 3 minutes cooking time 35 minutes

Serves 6

Ingredients:
1kg/2lb 2oz baby new potatoes
4 tbsp olive oil
salt and ground black pepper

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

2 Put the potatoes in a roasting pan and drizzle over the oil. Season well and toss gently to mix everything together.

3 Roast the potatoes for 30–35 minutes, turning occasionally, until tender and golden brown. Serve immediately.

Green Cabbage with Creme Fraiche

How to Make Green Cabbage with Creme Fraiche Recipe - preparation 8 minutes cooking time 5 minutes

Serves 6

Ingredients:
1 x 900g/2lb Savoy cabbage
25g/1oz/2 tbsp butter
200ml/7fl oz/¾ cup crème fraîche
a pinch of grated nutmeg
salt and ground black pepper

Method:
1 Cut the Savoy cabbage into large wedges. Bring a pan of salted water to the boil, add the cabbage and return to the boil. Boil for 2 minutes, then drain thoroughly.

2 Heat the butter in a large frying pan, add the cabbage and stir-fry for 3–4 minutes.

3 Stir in the crème fraîche and nutmeg, toss briefly and season with pepper to taste. Serve immediately.

Best Creamed Spinach

How to Make Best Creamed Spinach Recipe - preparation 15 minutes cooking time 5 minutes

Serves 6

Ingredients:
900g/2lb spinach leaves, stalks
removed and washed
6 tbsp crème fraîche
salt and ground black pepper
a pinch of freshly grated nutmeg

Method:
1 Cook the spinach with just the water clinging to the leaves in a covered large pan for 3–4 minutes until just wilted.

2 Stir in the crème fraîche and season with salt and pepper to taste and some nutmeg. Serve immediately.

Honey Glazed Shallots

How to Make Honey Glazed Shallots Recipe - preparation 15 minutes plus soaking cooking time 25 minutes

Serves 4

Ingredients:
450g/1lb shallots, halved
25g/1oz/2 tbsp butter
1 tbsp runny honey
2 tbsp balsamic vinegar
salt and ground black pepper

Method:
1 Put the shallots in a wide pan with just enough cold water to cover them. Bring to the boil, then reduce the heat and simmer for 5 minutes. Drain well and return to the pan.

2 Add the remaining ingredients and stir until the shallots are coated with the glaze.

3 Cover the pan and cook gently, stirring occasionally, until the shallots are tender.

4 Remove the lid and let it bubble away for 2–3 minutes until the liquid is reduced and syrupy. Serve hot.

Braised Chicory

How to Make Braised Chicory Recipe - preparation 5 minutes cooking time 1 hour

Serves 6

Ingredients:
50g/2oz/4 tbsp butter
6 chicory (Belgian endive), heads, trimmed
125ml/4fl oz/½ cup white wine
salt and ground black pepper
chopped fresh chives to serve

Method:
1 Preheat the oven to 190°C/375°F/Gas 5.

2 Grease a large ovenproof dish with 15g/½oz/1 tbsp butter and place the chicory in the dish.

3 Season with salt and pepper, add the wine and dot the remaining butter over the top. Cover with foil and cook in the oven for 1 hour or until soft. Sprinkle with chives and serve.

Pasta Shells with Cheese and Tomatoes

How to Make Pasta Shells with Cheese and Tomatoes Recipe - preparation 5 minutes cooking time 10 minutes

Serves 4

Ingredients:
450g/1lb pasta shells
2 tbsp olive oil
1 red and 1 yellow (bell) pepper, seeded and chopped
1 tbsp tomato paste
75g/3oz sunblush tomatoes
125g/4oz soft goat’s cheese
4 tbsp chopped fresh parsley
salt and ground black pepper

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

2 Meanwhile, heat the oil in a pan and cook the red and yellow peppers over a low heat for 6–7 minutes until softened and just beginning to brown. Add the tomato paste and cook for 1 minute. Add a ladleful of pasta cooking water to the pan and simmer for 2–3 minutes.

3 Drain the pasta and return to the pan. Pour the sauce over the top, and stir in the tomatoes, goat’s cheese and parsley

4 Toss together, season to taste and serve.

Pasta with Courgettes

How to Make Pasta with Courgettes Recipe - preparation 5 minutes cooking time 8–10 minutes

Serves 4

Ingredients:
450g/1lb pasta ribbons
2 large courgettes (zucchini), coarsely grated
1 red chilli, diced
1 garlic clove, crushed
16 pitted black olives, roughly chopped
3 tbsp olive oil
small bunch of fresh parsley, chopped
4 tbsp freshly grated Parmesan
salt and ground black pepper

Method:
1 Cook the pasta in a large pan of lightly salted boiling water according to the pack instructions. About 1 minute before the end of the cooking time, add the courgettes, then simmer until the pasta is just cooked.

2 Meanwhile, cook the chilli, garlic and olives in the oil in a small pan over a low heat for 2–3 minutes.

3 Drain the pasta and courgettes and return to the pan. Stir in the hot chilli mixture and toss with the parsley. Season to taste with salt and pepper.

4 Divide among four shallow serving dishes and serve sprinkled with Parmesan.

Green Beans and Almonds

How to Make Green Beans and Almonds Recipe - preparation 5 minutes cooking time 5–7 minutes

Serves 4

Ingredients:
300g/11oz fine green beans, trimmed
15g/½oz/1 tbsp butter
4 tbsp flaked almonds
juice of ½ lemon
salt and ground black pepper

Method:
1 Bring a large pan of water to the boil. Add the green beans and cook for 4–5 minutes. Drain.

2 Meanwhile, melt the butter in a large frying pan. Add the almonds and cook for 1–2 minutes until golden. Remove from the heat, add the drained beans and toss.

3 Season and add the lemon juice, then serve.

Broccoli and Blue Cheese Quiche

How to Make Broccoli and Blue Cheese Quiche Recipe - preparation 15 minutes plus chilling cooking time 1 hour

Serves 6

Ingredients:
340g/12oz shortcrust pastry
flour to dust
1 large head broccoli, cut into small florets
125g/4oz blue cheese, e.g. Danish blue, crumbled
2 medium (US large) eggs plus 1 egg yolk
300ml/½ pint/1¼ cups double (heavy) cream
salt and ground black pepper

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

2 Roll out the pastry on a lightly floured surface and use to line a 23cm/9in deep fluted tart tin. Prick the base all over and chill for 15 minutes.

3 Fill with parchment paper and baking beans and cook in the oven for 20 minutes. Remove the paper and beans and reduce the oven temperature to 170°C/335°F/Gas 3.

4 Cook the broccoli in a pan of boiling water for 3 minutes, then drain. Arrange the broccoli in the pastry shell and sprinkle with the blue cheese. Whisk the eggs and egg yolk, cream and seasoning together and pour over the broccoli.

5 Cook in the oven for 40 minutes or until the filling is set and golden brown. Serve cut into slices..

Vietnamese Rice Salad

How to Make Vietnamese Rice Salad Recipe - preparation 10 minutes cooking time 20 minutes plus chilling

Serves 6

Ingredients:
225g/8oz/1 cup basmati rice
2 tbsp light muscovado sugar
juice of 2 limes
4 tbsp Thai fish sauce
2 tbsp sesame oil
1 red chilli, seeded and diced
1 large carrot
1 large courgette (zucchini)
1 bunch of spring onions (scallions), thinly sliced
2 cooked chicken breasts, shredded
a handful of fresh coriander (cilantro), chopped

Method:
1 Cook the rice according to the pack instructions. Put the drained cooked rice on a plastic tray, spread it out and set aside to cool, then transfer to a bowl.

2 Meanwhile, make the dressing. Put the sugar in a small pan with the lime juice and fish sauce. Stir over a low heat to dissolve the sugar. Remove from the heat and add the oil and chilli. Stir the dressing into the rice.

3 Peel the carrot and courgette into long thin ribbons and add to the rice with the spring onions and chicken.

4 Sprinkle the rice salad with the coriander. Cover and chill in the refrigerator before serving.

Red Onion Boulangere Potatoes

How to Make Red Onion Boulangere Potatoes Recipe - preparation 25 minutes cooking time 1½ hours plus resting

Serves 8

Ingredients:
2kg/4½lb potatoes
2 red onions
butter for greasing
3 garlic cloves, crushed
leaves stripped from 4 fresh thyme sprigs
400ml/14fl oz/1⅔ cups hot vegetable stock
salt and ground black pepper

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

2 Peel the potatoes and cut them into very thin slices. This is best done with a mandolin if you have one.

3 Thinly slice the red onions. Lightly butter a large ovenproof serving dish.

4 Arrange a layer of sliced potatoes across the bottom of the dish and cover with a layer of red onions. Sprinkle with the garlic and thyme and season with salt and pepper. Continue layering the vegetables in this way, finishing with a layer of potatoes. Pour the hot stock over.

5 Cook in the oven for 1 hour. Uncover and cook for 30 minutes or until the potatoes are tender and golden.

Baked Stuffed Pumpkin

How to Make Baked Stuffed Pumpkin Recipe - preparation 40 minutes cooking time 1¼ hours–1 hour 50 minutes plus 10 minutes resting

Serves 4

Ingredients:
1 x 1.4kg/3lb pumpkin
2 tbsp olive oil
1 red onion, chopped
2 garlic cloves, crushed
1 tsp paprika
125g/4oz/½ cup cooked long-grain rice
225g/8oz tomatoes, diced
125g/4oz/1 cup grated mature Cheddar cheese
salt and ground black pepper

Method:
1 Sliced the top off the pumpkin and set aside for the lid. Scoop out and discard the seeds. Cut out most of the pumpkin flesh, leaving a thin shell. Cut the pumpkin flesh into small cubes.

2 Heat the oil in a large pan over a low heat and cook the red onion, garlic and paprika for 10 minutes. Add the pumpkin and cook for 10 minutes or until tender and golden, stirring frequently. Transfer to a bowl.

3 Preheat the oven to 180°C/350°F/Gas 4.

4 Mix the pumpkin mixture with the cooked rice and tomatoes, and stir in the cheese. Season with salt and pepper.

5 Spoon the mixture into the pumpkin shell, cover with the lid and bake in the oven for 1¼ –1½ hours until the pumpkin is tender and the skin is browned.

6 Remove from the oven and serve immediately.

Special Fried Rice

How to Make Special Fried Rice Recipe - preparation 5 minutes cooking time 10–15 minutes

Serves 4

Ingredients:
225g/8oz/1 cup long-grain rice
2 tbsp oil
1 green (bell) pepper, seeded and chopped
200g/7oz kale, shredded
250g/9oz cooked peeled prawns (shrimp)
2 tbsp soy sauce
1 tbsp sunflower oil
2 medium (US large) eggs, beaten
2 spring onions (scallions), diced

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

2 Heat 1 tbsp oil in a wok or deep frying pan and stir-fry the green pepper and kale for 2 minutes. Stir in the prawns, then add the cooked rice and soy sauce and cook for about5 minutes, stirring occasionally.

3 Heat the remaining oil in a non-stick frying pan and add the beaten eggs. Swirl around to cover the bottom of the pan and cook for 2–3 minutes until set and golden.

4 Roll up the omelette and cut it into strips. Serve the rice scattered with omelette strips and spring onions.

Pesto Risotto with Mussels

How to Make Pesto Risotto with Mussels Recipe - preparation 10 minutes cooking time 35 minutes

Serves 4

Ingredients:
50g/2oz/4 tbsp butter
1 large onion, finely chopped
3 garlic cloves, crushed
225g/8oz/1 cup Arborio rice
450ml/¾ pint/1¾ cups white wine
450ml/¾ pint/1¾ cups hot fish or vegetable stock
2 tbsp green pesto
50g/2oz Parmesan, grated
4 tbsp chopped fresh parsley
1.4kg/3lb live mussels, scrubbed and beards removed

Method:
1 Heat 2 tbsp butter in a large pan. Add the onion and cook over a low heat for 5 minutes until soft but not coloured. Stir in the garlic and rice and cook for 1 minute.

2 Add 300ml/½ pint/1¼ cups wine and the hot stock, a little at a time, letting the rice absorb the liquid after each addition before adding more.

3 Add the pesto, Parmesan and parsley and take off the heat.

4 Put the mussels in a large pan with the remaining butter, garlic and wine. Cover and cook for 5 minutes, shaking the pan frequently. Discard any mussels that do not open.

5 Divide the risotto among four serving plates. Add the mussels in their cooking juices and serve.

Wild Mushroom Risotto

How to Make Wild Mushroom Risotto Recipe - preparation 10 minutes cooking time 30 minutes

Serves 6

Ingredients:
2 tbsp olive oil
25g/1oz/2 tbsp butter
1 onion, finely chopped
2 garlic cloves, crushed
450g/1lb wild mushrooms, sliced
350g/12oz/1½ cups Arborio rice
150ml/¼ pint/scant ⅔ cup white wine
900ml/1½ pints/3⅔ cups hot vegetable stock
4 tbsp creme fraîche
1 tbsp chopped fresh parsley
salt and ground black pepper
grated Parmesan to serve

Method:
1 Heat the oil and butter in a heavy-based pan. Add the onion and garlic and cook gently over a low heat for 5 minutes or until the onion has softened.

2 Add the mushrooms and cook gently for about 5 minutes until golden brown and tender. Stir in the rice and cook for 1 minute until the grains are coated with oil.

3 Stir in the wine, bring to the boil and let it bubble away until almost totally evaporated.

4 Gradually add the hot stock, a little at a time, stirring after each addition. When it has been absorbed, add some more. Continue adding the stock slowly until the rice is tender and all the liquid has been absorbed.

5 Season to taste with salt and pepper and stir in the creme fraîche and parsley. Heat through gently.

6 Serve sprinkled with grated Parmesan.