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Posts Tagged ‘garlic clove’

What you need:

2 3/4 pounds pumpkin or butternut squash, halved and seeded
1 onion, peeled and quartered through the stem
2 shiitake mushrooms, stemmed, caps wiped clean
1 garlic clove, peeled
1/2 cup olive oil
Coarse salt and freshly ground pepper
5 cups homemade or store-bought low-sodium vegetable stock

What you do:

Preheat oven to 230C / 450F /gas mark 8

Cut pumpkin into 2-inch pieces. Combine pumpkin, onion, mushrooms, and garlic on a rimmed baking sheet. Add oil and 2 teaspoons salt; toss to coat, then spread in a single layer. Roast until pumpkin is tender when pierced with the tip of a sharp knife, about 30 minutes, rotating pan and tossing vegetables halfway through. Let cool, then remove skins.

Transfer vegetables to a medium saucepan; heat over medium. Pour in 2 cups stock; puree with a blender until smooth. With the blender running, slowly add remaining 3 cups stock, and puree until smooth. Bring soup just to a simmer. Remove from heat, and season with salt and pepper.
Cover to keep warm.

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What you need:

3 tbsp olive oil
1 fat garlic clove, finely chopped
3 shallots, finely diced
400g  ( around 6 ) pork sausages
400g tin cherry tomatoes
1 red chilli, deseeded and thinly sliced
220g red and yellow cherry tomatoes, halved
400g dried tagliatelle
Small bunch fresh basil leaves

What you do:

Heat the oil in a large frying pan over a low heat, add the garlic and shallots and soften for 5 minutes. Split the sausage skins and add the pork mince to the pan. Cook over a high heat for 5 minutes, breaking up with a wooden spoon, until well browned and cooked through.

Pour over the canned tomatoes and add the chilli and fresh cherry tomatoes. Season well, bring to a simmer and warm through.

Meanwhile, bring a large pan of salted water to the boil, add the pasta and cook for 8 minutes until al dente.

Drain the pasta and return to the pan, then pour over the sauce, tossing well to coat. Divide among bowls and garnish with basil leaves to serve.

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What you need:

1 1/2 fillet steak, cut into thick strips
1 red pepper
1 green pepper
1 tbsp Oil
1 tsp Cumin seeds
1/2 tsp Fennel seeds
1 Onion, cut into thick wedges
1 Garlic clove, crushed
1 inch piece of Ginger, finely chopped
1 red chili, finely chopped
1 tbsp Curry paste
1/2 tsp salt

What you do:

Cut the red and green peppers into about 1 inch chunks.

Heat the oil in a non-stick frying pan and fry the cumin and fennel seeds for about 2 minutes or until they begin to splutter.

Add the onion, garlic, ginger, and chilli, and fry for a further 5 minutes.

Add the curry paste and salt and fry for a further 3-4 minutes.

Add the peppers and stir-fry for about 5 minutes.

Stir in the beef strips and continue to fry for 10-12 minutes or until the meat is tender.
Serve with warm naan bread.

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What you need:

1tsp vegetable oil
1 bunch spring onions, trimmed and chopped
300g risotto rice
1 garlic clove, crushed
200g mushrooms, sliced
900ml (1 ½ pints) hot vegetable stock
75g frozen peas, thawed
Ground black pepper

What you do:

Heat the vegetable oil in a large frying pan or saucepan and cook the spring onions over a medium-high heat for a few seconds. Add the rice and cook over a low heat for about 1 min, stirring all the time until the rice looks glossy but not brown.

Add the garlic and mushrooms, then pour in about half the hot stock and stir well. Cook over a medium heat for 20-25 mins, stirring often and gradually and adding the remaining stock a little at a time until the rice has absorbed all the liquid.

Check that the rice is tender. It should have a nice creamy texture. If it needs cooking for a bit longer, add a little more hot water.
Add the peas, stirring gently to mix them in. Check the seasoning, adding some pepper if needed.

Serve.

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What you need:

1 tbsp olive oil
500g boneless pork shoulder cut into 2.5cm pieces
1 large or 2 small onions peeled & chopped
1 large carrot peeled & chopped
3 celery stalks chopped
3 garlic cloves peeled & chopped
zest of 1 lemon ( keep 1/2 for the topping)
2 sprigs of thyme
500ml chicken or pork stock
2x 400g tins of cannellini beans( drained & rinsed)

For the topping:
1tbsp butter or margarine
50g fresh breadcrumbs
1 garlic clove peeled & chopped
1 small sprig fresh thyme or a pinch of dried herbs

What you do:
preheat the oven to 160C / 325F / gas mark 3
Heat the oil in a flame proof dish & brown the pork in batches until all cooked.
Remove the pork with a slotted spoon & set aside.
Turn down the heat to medium, then add the onions, carrots, celery & garlic & cooked for around 5 mins until softened.
Add half of the lemon zest & thyme.
Return the pork to the pan, then add the stock & bring to the boil.
add 1 tin of beans & stir.
Cover & cook in the oven for around 2 1/2 hours.
Pour the other tin of beans into a blender along with 3 tbsp of the cooking liquid & whizz until smooth.
Remove the thyme sprigs from the casserole, then pour in the pureed beans to thicken the sauce.
Just before serving, melt the butter in a frying pan & fry the bread crumbs, garlic & remaining lemon zest & thyme ( or herbs) until golden.
Scatter over the cooked pork & beans.

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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 garlic clove , finely chopped
small bunch parsley , finely chopped
small bunch chives , snipped
2 tbsp toasted pine nuts , roughly chopped (optional)
2 tbsp grated Parmesan , plus extra for serving
zest and juice 1 lemon
4 tbsp olive oil
500g pack gnocchi

What you do:

Place the garlic, herbs, pine nuts, cheese and lemon zest in a small bowl, season well, then stir in the olive oil and lemon juice. Set aside.

Cook the gnocchi in a pan of salted boiling water following pack instructions, then drain well. Tip into a serving bowl and toss through the pesto.

Serve with extra grated Parmesan, if you like.

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What you need:

3 teaspoons olive oil, divided
4 slices of a bloomer   (1/2 inch thick)
1 garlic clove, cut in half  lengthwise
3/4 cup chopped seeded tomato
1 tablespoon minced fresh basil
1/2 teaspoon minced fresh parsley
1/2 teaspoon red wine vinegar
1/8 teaspoon salt
1/8 teaspoon pepper

What you do:

pre heat the oven to 180C / 350F / gas mark 4

Brush 2 teaspoons oil over one side of each slice of bread; place bread on a baking tray.

Place in the oven for 5-7 minutes or until lightly browned.

Rub cut side of garlic over bread.
Meanwhile, in a small bowl, combine the tomato, basil, parsley, vinegar, salt, pepper and remaining oil.

Spoon onto bread.

serve immediately.

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What you need:

1 tbsp olive oil
1 small onion ( diced)
1  clove of garlic  crushed
1 lb / 500 g lean beef mince
1 tsp ground cumin
1 tsp smoked paprika
1/4 tsp chilli powder
400g tin chopped  tomatoes
1 red pepper chopped & de-seeded
2 tbsp tomato paste
75 ml beef stock
300g tin red kidney beans (drained)
4 oz / 115 g coriander leaves, chopped
8 flour tortillas

6 oz / 170 g  grated cheddar cheese
Lettuce leaves &  sour cream to serve

What to do:

Preheat oven to 200C / 400F / gas mark 6

In a large frying pan heat the oil over medium-high heat.

Add  the onion and garlic & stir occasionally, for 5 minutes or until onion is tender.

Add the mince. Cook  stirring, for around 3 minutes or until browned.

Next add the cumin, paprika and chilli powder & keep  stirring  for 1 minute or until aromatic.

Add the tomatoes, red pepper, tomato paste and stock. Bring to the boil. Reduce heat to medium-low.

Simmer, uncovered, for 10 minutes or until sauce is thickened then stir in the kidney beans and coriander.

Warm the tortillas following directions on packet. Divide beef mixture between tortillas. Spread the mixture along the centre of  each tortilla. Roll up to enclose filling.

Place in a large, greased baking dish. Sprinkle with cheese.

Bake for 10 minutes or until cheese melts and burritos start to brown.

Serve with sour cream and lettuce  leaves.

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What you need:

1 chicken breast ( cut into thin strips)
1 tbsp oil
1 garlic clove ( crushed)
3 oz / 75 g beansprouts
4 mushrooms ( sliced )
2 oz / 50 g mngetout
4 spring onions ( sliced)
5 oz / 150 g straight to wok noodles
2 tbsp oyster sauce

What to do:

Using a wok, heat the oil until really hot.
Add the chicken and gently fry for around 3 mins.
Add the garlic , mangetout , mushrooms , spring onions & mushrooms and cook for 2 mins.
Add the wok noodles, oyster sauce & 2 tbsp of water.
Heat all through, stirring well for 2 mins.
Serve straight away .

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