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Posts Tagged ‘olive oil’

What you need:

5  eggs
4 tbsp golden breadcrumbs
A little (about 1 tbsp) vegetable or olive oil
6  pork sausages ( or 1lb of saugage meat)

What you do:

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

Grease a baking tray with oil.

Crack 1 egg into a bowl and beat with a fork. Put the breadcrumbs and oil into another bowl, mix together.

Hard-boil the remaining eggs (boil for 6 minutes). Leave until cool. Peel.

Squeeze 1½ sausages out of their skin and squash the meat as flat as you can. Wrap around 1 egg to cover. Repeat.

Dip into the beaten egg then into the breadcrumbs.

Bake for 20-25 minutes, turning a few times to brown evenly.

When cooked cut them in half & serve.

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What you need:

4 x  portobello mushrooms or flat mushrooms
10g butter
2 tsp olive oil
30g Gruyère cheese or Cheddar (or other 
hard cheese of your choice), grated
A little fresh watercress
4 wholemeal rolls, lightly toasted
chilli relish

what you do:

Preheat the grill to high. Put the mushrooms on a baking tray.

Dot each with a little butter and a tiny drizzle of oil, sprinkle over the grated cheese and grill for 5 minutes or until cooked.

Scatter the watercress over the bottom halves of the bread rolls and top with the grilled mushrooms. Spoon some  chilli relish on top.

Cover with the top halves of the rolls.

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What you need:

5 g butter
1 tbsp olive oil
1 leek, Rinsed & finely chopped
1 onion peeled & finely chopped
3 potatoes (around 400g) peeled & diced
500ml semi skimmed milk
500ml fish or vegetable stock
2 dyed smoked haddock fillets (skin removed)
150g of frozen sweetcorn
1 handful of fresh parsley ( chopped)

What you do:

In a large saucepan, heat the butter & oil, then add the leek & onion & cook for 5 m ins.
Add the milk & stock, bring to the boil then simmer for around 5 mins.
add the haddock & sweetcorn & cook gently for 5 mins or until the fish is just cooked.
Add the parsley, season with freshly ground pepper & serve.
Serve with crusty bread.

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What you need:

4  slices bacon (chopped)
2 lb baby bok choy
1 tsp olive oil
1/2 small red onion chopped
1 tsp red pepper flakes
1 tsp minced or dried garlic

What to do :

In a large frying pan  or saucepan fry the bacon over medium heat until crispy. Remove bacon and drain the fat, reserving one tablespoon of the grease in the skillet.

Add the olive oil, onion, red pepper flakes and garlic. Cook and stir over medium heat until the onions are starting to be tender.

Add the bok choy, and place a lid on the pan. Let cook for 3 to 5 minutes. Remove the lid; cook and stir until the bok choy is tender but still crunchy, about 2 minutes. Stir in the bacon, and season with salt.

Serve hot.

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What you need:

6 0z / 170 g broccoli, broken into small florets
8oz /225 g pasta, cooked as directed on the pack
1tbsp olive oil
1 red pepper, roughly chopped
9 0z / 295 g of Mushroom Condensed Soup
100 ml milk
2 × 200g tins tuna, drained
2 tbsp breadcrumbs
2 oz / 50 g cheese, grated
What to do:

Preheat oven to 200°C/400°F/Gas 6.
Cook the broccoli in a pan of boiling water for 3 minutes.

Cool under cold running water and drain.
Heat the oil in a saucepan and fry the red pepper until just soft then drain the oil.

Stir in the soup and milk, mix well and heat through.
Remove the pan from the heat then stir in tuna, broccoli and pasta.
Place the pasta mixture into an ovenproof dish, sprinkle with breadcrumbs and cheese, cook for 25 minutes or until golden brown.

Serve hot .

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What you need:

1 onion ( diced)
6 rashers streaky bacon ( chopped)
300g risotto rice
1/2 pint  vegetable stock
100g frozen peas

parmesan cheese

What you do:

In a wok  heat 2 tablespoons of olive oil. Add the onions and fry until lightly browned (around 6  minutes). Add the bacon and gently fry for a further 5 minutes, until it starts to crisp.
Add the rice and gently pour in the vegetable stock , then bring to the boil. Stir well, then reduce the heat and simmer covered, for 15-20 minutes until the rice is almost tender.
Stir in the peas,  and cook for a further 3 minutes, until the peas are cooked. Serve sprinkled with freshly grated parmesan cheese.

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What you need:

4  beef  steaks (sirloin or rump)

4 tbsp coarsely crushed black peppercorns
salt to taste
1 tbsp butter
1 tsp olive oil
5 tbsp beef stock
250ml double cream

What to do:
Place the crushed peppercorns into a shallow bowl. Sprinkle the fillets with salt on both sides, and coat both sides with crushed peppercorns.

Melt the butter with the olive oil over high heat in a  frying pan  until the foam disappears from the butter. Gently place the steaks in the frying pan and cook for  about 3 1/2 minutes per side.

Remove the steaks to a plate and cover tightly with foil.

Pour the beef stock into the frying pan, and use a whisk to stir the stock and scrape up any dissolved brown flavour bits from the frying pan. Whisk in the cream, and simmer the sauce until it’s reduced and thickened (around 5-6 minutes). Place the steaks back in the frying pan, turn to coat with sauce then remove and place on the serving plate.

Gently  spoon over  the remaining sauce.

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You will need:
500g turkey mince
150ml of stock
400g tin of chopped tomatoes
500g fresh gnocchi
2 carrots diced
1 onion sliced
1 clove of garlic crushed
2 tbsp of olive oil
1 sprig of thyme (or dried)

What to do:

Heat the olive oil in a large frying pan,and add the carrots, onions and garlic.Cover and gently heat for 10 minutes.
Add the turkey mince, and gently fry until its all browned.
Add the stock, bring to the boil, then let it simmer until it reduces to a third.
Pour in the chopped tomatoes and the thyme, then cover and simmer for 45 minutes.
While this is simmering, cook the gnocchi, then drain.
Stir in the gnocchi to the cooked bolognese and gently simmer for 10 minutes.
Serve with either parmesan or grated cheese on top.

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You will need :

1 x leg of pork, approx 2 kg – 2,5 kg
salt to taste
olive oil for rubbing
apple sauce for serving

What to do:

Preheat the oven to 180ºC. Pat the leg of pork dry with kitchen paper.
Brush the skin with olive oil, then sprinkle on the salt. This will make the crackling. Place open on a wire rack in an oven-roasting tin.
Roast the leg for the required amount of time. Calculate as follows: for every 500 g, roast it for 30 minutes. At the end, add on 15 – 20 more minutes. The skin on top should be golden brown and crisp. You can use the oven grill for a little while to help this process. (make sure it doesn’t burn).

When done, remove pork from oven and leave in a warm place to “rest” for 8 – 10 minutes. This “settles” the juices. Carve thinly against the grain.
Serve with gravy, roast potatoes, vegetables and apple sauce.

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