Spiced and Fried Haddock With Broccoli Puree This recipe could hardly be easier, and requires no complication, nor any effort to keep it simple. Good fish, lightly dredged in spiced flour then flash-fried, is an old-fashioned pleasure, and one to be savoured. Here I use gluten-free flour in preference to regular plain flour to coat the fish. I had wanted the slight grittiness of rice flour, but had none in the house, and gluten-free flour (which I did have) contains rice flour and worked fabulously. Obviously, you can use plain flour if you wish. For US cup measures, use the toggle at the top of the ingredients list.
Penne with Leeks and Bacon | Recipes Start by bringing a large saucepan of water to simmering point, add some salt, a few drops of olive oil and the pasta, then bring back to the boil and cook for 10 minutes exactly. Then turn the pasta into a colander and, to prevent it cooking any further, rinse it under the cold tap. While the pasta's cooking, melt the butter in a pan and soften the leeks and bacon over a low heat and, in another pan, make the white sauce with the butter, flour and milk and leave it to simmer very gently. Now turn the pasta, leeks and bacon into the prepared pie dish and mix them well together. Next stir the grated cheese into the sauce, season to taste with salt, pepper and nutmeg and, finally, add the cream. This is a dish which can be prepared well beforehand then, when it's needed, put into an oven pre-heated to gas mark 4, 350°F (180°C) for 30-40 minutes till the top is nicely browned and the sauce bubbling.
The loyal lentil curry 250g puy lentils or beluga lentils1 tbsp coconut or olive oil5-7 shallots, finely chopped4 garlic cloves, crushed with 1 tsp salt1½ tsp ground cumin1 tsp ground turmeric 1 tsp ground cinnamon 1 tsp paprika1 tsp ground coriander1 red pepper, finely chopped1-2 red chillies, deseeded and finely chopped½ x 400g tin chopped tomatoes or 2 plum tomatoes, roughly chopped400g butternut squash, roasted 1 tbsp tahini1 tbsp honey400ml coconut milkJuice 1 lime3 tbsp soy sauce2 tbsp extra-virgin olive oil For the yogurt sauce 200g greek or vegan yogurt1 tsp honey or agave syrupDrizzle extra-virgin olive oil For the cucumber salad ½ cucumber, shaved into ribbons4 tbsp rice vinegar (from the world food section of supermarkets) To serve Fresh coriander, hot sauce such as sriracha, steamed rice and lime wedges 01.Boil a pan of water and cook the lentils for 25-30 minutes, according to the pack instructions.
Coconut Shrimp with Turmeric Yogurt | Latest This week’s news is that a much beloved recipe from At My Table — Coconut Shrimp with Turmeric Yogurt – makes its debut on the website. And I welcome it, and hope you do, with a glad heart. Deep-frying is often a highly stressful activity, but the pan you need for this is not big, and it all feels contained and so easily possible. Although this is just made for having people around, I must confess I most often cook it when there’s just two of us, and we stay greedily stoveside, frying, chatting, and eating. You really do need to seek out coconut-milk yogurt to make what must be the simplest sauce in the world. Anyway, much as I love to witter on, I think I should say nothing more to you except you can get the recipe on this link.
Caramelised Balsamic and Red Onion Tarts with Goats' Cheese | Recipes First make up the pastry by rubbing the butter lightly on to the flour, then adding the cheese, mustard and cayenne plus just enough cold water to make a smooth dough. Then place the dough in a polythene bag to rest in the refrigerator for 20 minutes. After that, roll it out as thinly as possible and use a 5 inch (13 cm) cutter, or a saucer or something similar, to stamp out 8 rounds. To make the filling, melt the butter in a heavy-based, medium-sized saucepan, stir in the onions, balsamic vinegar and chopped sage, season and let everything cook very gently without a lid, stirring often, for about 30 minutes until they have reduced down and taken on a lovely glazed appearance and all the excess liquid has evaporated away. You can also watch how to chop onions in our Cookery School Video on this page. Then let the mixture cool until you are ready to make the tarts. Finally sprinkle with a little cayenne and bake for 20 minutes.
Mascarpone, pancetta and Gorgonzola tart recipe - iNews Serves 4 Ingredients 1 x 375g pack ready-rolled shortcrust pastry 1 x 250g tub mascarpone cheese 4 x spring onions 2 x medium eggs 1 x 200g pack pancetta 80g Gorgonzola cheese Black pepper A little olive oil 1 x 23cm loose base quiche tin Method Preheat the oven to 190°c/375°f/gas 5. Sauté the chopped pancetta in a little oil in a frying pan till just golden. In a large mixing bowl, whisk together the mascarpone cheese and the eggs, season with some black pepper and add the spring onions. Drain any fat off the cooked pancetta and add this to the egg mix, stirring well.Crumble in the Gorgonzola, stirring gently. Recipe from aldi.co.uk
Egg and Bacon Pie This recipe (which started off as Boxing Day Pie) comes from Beryl Scoffield, the mother of one of my oldest friends, and a woman with a reputation for her pies. It’s wonderfully old-fashioned and comforting. It is undeniably good over the holidays when you easily use chopped slices of your Christmas ham, but I have since come to the conclusion that it’s at its best in the summer months, when a slice of cold pie is a deeply appealing proposition (and very much worth bearing in mind for picnics). But having said that, I love it all year round. I leave the pie unglazed, which gives it a plain, pale crust, but if you wish it to have a more burnished, golden appearance, keep a little of the beaten eggs back (a tablespoon should do) and mix with a little full fat milk then gently brush this glaze over the top of the pie before it goes in the oven. For US cup measures, use the toggle at the top of the ingredients list.
Quinoa and Halloumi Salad with Sprouting Broccoli Hailed as a superfood and inescapable in readymade salads, quinoa has soared in popularity over the past decade. Previously only imported from South American countries, it is (you may be surprised to read) now being grown with great success a little closer to home. Pret has been a major supporter of British quinoa in its soups and salads, and now you’re likely to see packs of British quinoa being stocked in stores including Waitrose, M&S and Booths. Award-winning online retailer Hodemedod is another great place to start if you’re keen to shop sustainably and locally. It sources everything from British farms, and you can shop for the likes of lentils, chia and spelt, as well as gog magog beans, smoked quinoa, fermented fava beans and more. Cornish restaurant Fifteen has also been working with local farmer, Megan Lobb, of One Field Farm, using Cornish maize to make polenta for use across the restaurant’s tasting menus.