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Posts Tagged ‘frying pan’

What you need:

6-8 large slices panettone cake
1 large egg
4tbsp /60ml single cream
2tbsp /30ml milk
2tsp / 10ml  mixed spice
1oz / 25g  butter
2tbsp /30ml  demerara sugar
A small dish of jam to serve.

What you do:

Using a small star-shaped cutter, stamp out 12 stars from the slices of panettone. Beat together the egg, cream, milk and 10ml (2tsp) mixed spice in a shallow dish.
Heat half the butter in a non-stick frying pan until foaming. Dip half the stars in the egg mixture and add to the pan.
Fry for 1-2 mins on each side until golden. Remove and keep warm. Fry the rest of the stars in the same way in the remaining butter.
Serve the stars sprinkled with the demerara sugar and the rest of the mixed spice, and with a spoonful of the the jam.

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What you need:

400g green beans
25g butter
3 shallots , finely chopped

What you do:

Cook the green beans in boiling, salted water for 3-4 mins, until just tender. Drain and cool under cold running water. This can be done the day before – just keep the beans covered in the fridge.
When you’re ready to eat, heat the butter in a large frying pan until foaming, add the shallots and cook for 4-5 mins, until soft but not coloured. Throw in the beans and toss to coat. Cook for 1-2 mins until heated through, then season.

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What you need:

300g  extra fine green beans
75g  dry cured un-smoked back bacon
4 shallots, finely sliced
2 garlic cloves, thinly sliced
1tsp thyme, chopped
2tsp  basil infused olive oil
2tsp toasted pine nuts

What you do:

Place a small pan of water on the stove and once bubbling pop the beans in for 2-3 minutes, drain into a colander and refresh under cold water.

Place a large frying pan onto a medium heat and add the basil infused oil. Then add the bacon and shallots and cook for 5 minutes until soft and the bacon has crisped up a little.

While this is going on add the sliced garlic and fry for a minute or so until you have a wonderful aroma of bacon, garlic and shallot. By which time add the beans and cook for 2-3 minutes along with the fresh thyme. Once you feel the beans are hot enough, season to taste and serve garnished with toasted pine nuts.

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What you need:

4 large flat mushrooms

4 tbsp dried bread crumbs

1 tbsp chopped coriander or dried mixed herbs

4 tbsp cheese grated

1 tsp Tabasco sauce

2 tbsp garlic butter or plain butter

What you do:

Wash the mushrooms and remove the stalk

In a bowl mix together the bread crumbs, cheese, Tabasco and coriander or mixed herbs to create the stuffing.

Heat a frying pan on a medium heat and place the butter in it. Once melted place the mushrooms with the top side down, sprinkle a pinch of salt on each and close the lid if you have one. Let them cook until tender.

Remove from heat and fill the mushrooms with the stuffing and place under a pre-heated grill.

Once the cheese has melted and browned you are ready to serve

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What you need:

1 x 400g tin chopped tomatoes
1 small onion, finely diced
2 cloves of garlic, chopped
2 tsp capers, rinsed
1 tsp chopped oregano
1 tsp chilli flakes
½ level tsp of caster sugar
4 British lamb chump chops
1 tbsp good olive oil
salt and pepper

What you do:

pre heat the oven to 220C / 425F /Gas mark 7.
Drain some of excess liquid from the tomatoes. Mix the onion, tomatoes, garlic, capers, oregano, chilli flakes and sugar together in a bowl.

In a frying pan heat the oil and brown the chops all over. Season the chops with salt and pepper. Place a piece of  foil on a baking tin and put half the tomato mixture in the centre of the foil and lay the browned chops on it. Top them with the remaining mixture.

Fold up the sides of the foil over the chops. Bring the ends up to overlap by about 2″ forming a loose parcel. Press the edges of the foil together to prevent the parcel from opening.

Bake in the oven for around 20 mins.

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What you need:

3 tbsp mascarpone
1 tbsp finely chopped rosemary
1 garlic clove , crushed
2 chicken breasts , skin on
4 slices Parma ham
splash olive oil
juice of half a lemon

What you do:

Heat oven to 200C/400F/gas mark 6.

Mix the mascarpone with the rosemary, garlic and seasoning. Place the chicken breasts on a board and lift, but don’t detach, the skin. Put a spoonful of the mascarpone mix under the skin of each breast. Wrap 2 slices of prosciutto around each, as neatly and tightly as you can, to keep the filling enclosed.

Heat a non-stick frying pan, add the olive oil and quickly brown the chicken on both sides. Transfer to a roasting tin, then finish off in the oven for 15-20 mins until just cooked.

Add the lemon juice to the roasting tin and stir over the heat, scraping off any crispy bits. Spoon the juices over the chicken and serve with potatoes and green beans.

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What you need:

1 oz / 25g  butter
1 tbsp olive oil
2 large onions, finely sliced
1½lb / 750g  Pink Fir Apple potatoes, peeled, parboiled and sliced into 1cm/½in pieces
8oz /250g  handful fresh spinach, cooked and roughly chopped
10  eggs, lightly beaten
salt and freshly ground pepper

What you do:

In a large, heavy-based frying pan, heat the butter and oil. Cook the onions slowly until transparent and soft.
Add the potato slices and fry gently for two minutes.

Stir in the spinach.

Season the eggs with salt and freshly ground black pepper and pour onto the contents of the frying pan.
Cook over a low to medium heat: it may take up to ten minutes until the egg is set enough to turn the tortilla over, and if the heat is too high, the bottom will burn before the middle is set.

Once the bottom is nicely browned and the centre has set, it is time to turn it over. This is done with a double flip: place a plate (or the bottom of a tart tin) over the pan and flip it over once, so that the cooked surface of the tortilla is on the bottom. Take another plate, and flip it again so the cooked surface is on the top. Then place the frying pan back over the tortilla plate and flip one more time, so the uncooked bit is now in contact with the base of the pan.

Replace the pan over low heat until the tortilla is cooked through.
Serve hot, warm or cold, cut into slices or cubes.

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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:

2 tbsp olive oil
500g lean minced beef
1 large onion, finely chopped
1 carrot, peeled and finely chopped
2 celery sticks, finely chopped
4 garlic cloves, crushed
400g can chopped tomatoes
450g  jar or carton tomato passata
good pinch of dried oregano, or to taste
400g spaghetti
grated Parmesan cheese, to serve

What you do:

Heat a wok or large, deep frying pan with the olive oil. Crumble the beef into the pan and stir-fry over a high heat for 2 minutes to break up the meat and brown it.
Add the onion, carrot, celery and garlic. Stir over a medium heat for 1 minute, then add the chopped tomatoes and the passata. Stir well, then add the oregano and seasoning. Cook over a medium heat so that the sauce boils gently, stirring occasionally, for 15 minutes or until thick.
While the sauce is cooking, cook the spaghetti in a pan of salted boiling water for 10 minutes, or according to the pack instructions, until tender with a bite at the centre. Drain and turn into a warmed serving bowl.
Give the sauce one last stir, then pour over the hot pasta.

Toss gently and serve immediately with a little  grated Parmesan cheese sprinkled on top.

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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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