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Posts Tagged ‘Chop’


what you need:

85g watercress, coarse stems removed
115g cream cheese
1 pinch salt
1 pinch black pepper, freshly ground
600g salmon fillet, skinless
400g puff pastry
100g flour, for dusting
1 egg, beaten, to glaze

What you do:

Preheat the oven to 200C  / 400F /Gas mark 6.

Chop the watercress very finely, place in a bowl, add the cream cheese, season generously with salt and pepper, and mix well.

Cut the salmon fillet into 2 pieces. Roll out the pastry on a lightly floured surface to a thickness of 3mm (1/8in). It should be roughly 7.5cm (3in) longer than the salmon pieces and just over twice as wide. Trim the edges straight. Transfer to a lightly greased baking tray.

Place 1 piece of salmon in the middle of the pastry. Spread the top with the watercress cream and place the other piece of salmon on top. Lightly brush the pastry edges with water, then fold the 2 ends over the salmon. Fold in the sides so they overlap slightly and press together to seal. Re-roll the trimmings and use to decorate the top of the pastry, if liked. Brush with beaten egg, and make 2 or 3 holes with a skewer to allow steam to escape.

Bake for 30 minutes, or until the pastry is well risen and golden brown. Test if the salmon is cooked by pushing a skewer halfway through the thickest part and leaving for 4–5 seconds; when removed, it should feel hot.

Remove from the oven and allow to stand for a few minutes, then slice and serve.

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What you need:

3 large potatoes
1 spanish onion
spanish olive oil
8 large eggs
8oz /225g chorizo sausages (hot)
1 handful pitted spanish olives (green olives)
salt (to season)

What you do:

Peel, wash and thinly slice the potatoes and cut in half into the shape of half moons. Repeat this with the Spanish onion.

Pour olive oil in a deep frying pan over a high heat – use enough oil to just cover the onion and potatoes.

Once the oil is hot, drop in a slice of onion and this should start frying immediately. Cook the onion for around 10 minutes until golden and then add the sliced potatoes. Stir occasionally for at least 15 minutes, until the potatoes are soft and cooked through.

Drain the oil from the potato and onion and mix in the egg and place into a separate dish. Let it rest for 10 minutes while you cook the chorizo and olives.

Chop the chorizo into chunks and half the pitted olives.

In the same frying pan you have used to cook the potatoes use a medium heat to cook the chorizo for 1 minute, followed by the olives for just 15 seconds before adding this to the potato, onion and egg mix.

Season and stir slowly

To make the tortilla place a non-stick pan over a medium heat and drizzle in a bit of olive oil.

Pour the tortilla mix inside the pan and lower the heat. After 4 minutes use a large plate to cover the pan, hold it tightly and flip the tortilla onto the plate. Slide the ‘non-cooked side’ of the tortilla back into the pan to cook.

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what you need:

4 large onions
10 sage leaves
125g/¼lb of breadcrumbs
40g/1½oz butter
salt and pepper to taste
1 egg

What you do:

Peel the onions, put them into boiling water, let them simmer for 5 minutes or rather longer, and just before they are taken out, put in the sage-leaves for a minute or two to take off their rawness.

Chop both these very fine, add the bread, seasoning and butter, and work the whole lot together with the yolk of an egg, when the stuffing will be ready for use.

It should be rather highly seasoned, and the sage-leaves should be very finely chopped.
Place into and oven proof dish & cook for around 20 to 25 mins.
Serve hot.

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What you need:

4 pork chops
30g dried porcini mushrooms
1 large clove garlic, finely chopped
1 small onion, finely chopped
250ml cream
salt and pepper
1 tbsp olive oil
1 tbsp herbs de provence (optional)
1 small glass white wine (optional)

What you do:

Soak mushrooms in 250ml hot water for 30 minutes. Squeeze mushrooms, reserving liquid. Chop mushrooms.
Heat oil in a large frying pan over medium heat. Add garlic and onion. Saute until soft and translucent, but do not brown.
Sear both sides of the pork chops, remove and set aside.
Add mushroom soaking liquid, herbs and wine to the pan. Cook until liquid has reduced by half.
Return pork and mushrooms to the pan and lower the heat. Cover and simmer for 10 minutes.
Add cream and heat until just bubbling. Adjust seasonings to taste.
Serve.

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what you need:

½ Red/purple cabbage, chopped
½ Green cabbage, chopped
3 carrots, grated
½ cup macadamia nuts (Optional)
¼ cup pine nuts (optional)
3 tbsp lemon juice
1 tsp garlic, crushed
¼ cup olive oil
1 cup green leafies (i.e. rocket or spinach leaves)
1 tsp vegetable stock

what you do:

Make a vegetable stock by adding your vegetable stock cube to water, and mixing.
Pour this over your chosen amount of cous cous, and leave to soak in a flavour.
Wash all your vegetables in a colander.
De-seed and slice all your bell peppers, and put in a bowl to one side.
Slice your tomato and put in the bowl also.
Add sweet corn to the bowl.
Chop your spring onion and add to the bowl.
Stir your cous cous and ensure the stock is soaked in. Now add your bowl of vegatables to the cous cous and mix in evenly.
Served best cold, with meat/fish of your choice

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What you need:

New potatoes
Natural yoghurt
Fresh chives
Salt
Pepper

What you do:

Boil potatoes in salted water.

Drain potatoes and place in a bowl, and leave to cool.

Pour a little yoghurt over the cooled potatoes, so theres enough to coat them.

Chop the chives and sprinkle over the potato salad and season if desired

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What you need:

4 new potatoes, sliced
75g spaghetti or any other pasta of your choice
2 tbsp green pesto
Small handful green beans.

What you do:

Cook the spaghetti in boiling salted water along with the potato slices for 10 minutes.

Chop the green beans into 1 inch pieces and add to the saucepan with the pasta and potatoes.

Cook for 5 more minutes then drain well, but save some of the pasta water.

Return the ingredients to the saucepan, along with the pesto and 2 tbsp of the starchy pasta water to make more of a sauce.
Top with parmesan cheese if desired.

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What you need:

1 packet of cooking dates
1 1/2oz / 40g margarine
1 beaten egg
3/4 tsp bicarbonate soda
1 1/2 cups self raising flour
3/4 cup sugar
3/4 cup boiling water.

What you do:

Preheat the oven to 180C / 350F / gas mark 4

Chop the dates & place into a saucepan. Sprinkle with the bicarbonate of soda, then pour over the boiling water & stir.
In a bowl , add the flour & margarine & rub together then add the sugar.
Add the beaten egg to the date mixture.
pour the date mixture into the flour mixture stirring well.
Place into the loaf tin & bake for around 1 hour.
Turn out onto wired rack & leave to cool.

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What you need:

1 large tin of evaporated milk
1 strawberry jelly
6 strawberries
2 meringue nests.
3oz of boiling water.

What you do:

Whip the tinned milk until it doubles in volume & thickens.
Melt the jelly in 3oz of boiling water, then combine into the thickened milk.
Chop the strawberries & crush the meringues into small pieces & add to the mixture then stir well.
Spoon the mixture into individual glasses, then place into the refrigerator until set.
Decorate with sliced strawberries.

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What you need:

For the topping…
4 oz / 100 g butter
6 oz / 150 g wholemeal flour
4 oz / 100 g grated cheese
2 oz / 25 g chopped mixed nuts
2 tbsp / 30 ml sesame seeds

For the base …
1 1/2 lbs / 600g mixed root vegetables
1 large onion
8 oz / 200g tomatoes
1 oz / 25g wholemeal flour
1/2 pt / 300 ml vegetable stock
1/4 pt / 150 ml milk
3 tbsp / 45 ml chopped parsley

What you do:

pre heat the oven to 190C / 375F / gas mark 5

Base :
Chop the vegetables
In a large frying pan saute the onion until translucent.
Add the prepared vegetables & cook on a gentle heat stirring occasionally, for around 10 mins.
Stir in the flour, then add the rest of the ingredients.
Bring to the boil, then reduce the heat , cover then simmer for around 15 mins or until the vegetables are tender.
Transfer to an oven proof dish.
Topping…
Rub the butter into the flour then add the cheese, nuts & sesame seeds.
Press the topping all over the vegetables.
Bake in the oven for 30 mins.
Serve hot .

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