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Posts Tagged ‘oven proof’

What you need:

4  pork loin steaks
2tbsp / 30ml  olive oil
8 shallots, peeled and quartered
2 cloves garlic, crushed
2tbsp /30ml  medium madras curry powder
1/4tsp /1.25ml ground cloves
4tbsp / 60ml  sherry
Finely grated rind and juice of 1 orange
30ml (2tbsp) cider vinegar
15ml (1tbsp) demerara sugar
1 sprig each parsley and rosemary
1 bay leaf
4oz /115g  ready-to-eat dried apricots
2oz /55g  sultanas
1 cox’s apple
2 oz /15g  butter
1 oz /25g  blanched almonds

What you do:

Trim any excess fat from the pork with a sharp knife. heat half the oil in a oven proof casserole or frying pan and fry the pieces of pork on a high heat for 2-3 minutes to brown lightly, turning once. Remove and keep hot.

Heat the remaining oil and fry the shallots and garlic, stirring over a moderate heat for 2-3 minutes to brown lightly.

Stir in the curry powder and cloves, then add the sherry and allow to bubble for about 30 seconds. Stir in the orange rind and juice, cider vinegar and sugar.

Tie the parsley, rosemary and bay together with fine cotton string, then add to the pan with the apricots, sultanas and the pork. Bring to the boil then reduce the heat, cover tightly and simmer on a low heat for a further 30-35 minutes, until tender. Add a little water if the mixture becomes dry.

Core and thickly slice the apples. Heat the butter in a small frying pan and fry the apples and almonds until lightly browned. Stir into the casserole, adjust the seasoning to taste .

serve hot.

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What you need:
1 medium  pumpkin (cut into quarters)
2tsp curry powder
1tsp cumin
1tbsp olive oil
300g lean minced beef or lamb
1 onion, finely chopped
2 garlic cloves, crushed
1 leek, finely chopped
100g frozen peas
1 tin of chopped tomatoes
10ml Worcestershire sauce
1tbsp tomato puree
200ml beef stock made from concentrate cube
1tsp thyme

What you do:

Pre-heat the oven to 200C /400F /gas mark 6.

Place the pumpkin onto a roasting tray, drizzle over a little olive oil, season to taste and cook until soft and golden, then cool.

Meanwhile, heat the olive oil in a large frying pan and cook the lean minced beef until browned then remove from the pan. In the same pan fry the onions and leek until soft. Add the mince back to the pan with the garlic and thyme, fry for 2 minutes.

Now add the tin tomatoes, Worcestershire sauce and beef stock and simmer for 25 minutes.

Now add the tomato puree and frozen peas and stir, season to taste and transfer to small oven proof dish. Take your cooled, roasted pumpkin and with a spoon, scoop the flesh into a bowl then mash with a fork.

Mix in the curry powder and cumin, spread the pumpkin over the minced beef and bake  in oven around for 20-25 minutes.

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What you need:

60g plain flour
115g unsalted butter, chilled and cut into small pieces
2 tsp ground cinnamon
50g hazelnuts, roughly chopped and toasted
4 tbsp light soft brown sugar
1kg cooking or eating apples (about 3-4 large cooking apples )
Juice of 1 orange (about 80ml)
2 tbsp light soft brown sugar (or to taste)
1 tbsp plain flour

what you do:

Preheat the oven to 190C /375F /Gas mark  5.

Put the flour into a bowl, add the butter and rub together to make fine breadcrumbs.

Add the cinnamon, hazelnuts and sugar and mix together.
 Peel, core and slice the apples and put into an oven proof dish with the orange juice, sugar and flour and mix together.

Sprinkle the crumble over the top and bake for 30-35 minutes or until the fruit is cooked and the topping is golden.

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What you need:

150ml chicken stock
2 clove of garlic peeled & flattened with side of knife
250ml semi skimmed milk
2 tsp butter
800g potatoes peeled & sliced
300g ricotta cheese
100g feta cheese crumbled
200g spinach
a small bunch of fresh mint or 1tbsp dried oregano
2 tsp dried chilli flakes

What you do:

Pre heat the oven to 200C / 400F / gas mark 6.
Mix together the chicken stock, garlic & milk in a saucepan. Bring to the boil then leave to stand.
Grease an oven proof dish with half of the butter. place a layer of potato, overlapping the slices. Top with a little of ricotta & feta, spinach & herbs, then season with freshly ground black pepper.
Repeat, ending with a layer of potato dotted with ricotta, feta & the remaining butter.
Remove the garlic from the stock, then pour over the gratin.
Bake covered for 30 mins. Uncover & finish cooking for around 40 mins until most of the liquid has been absorbed & the top is golden.
scatter the chilli flakes over the top.
Serve hot.

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What you need:

2 red peppers
2 red onions
8 ripe tomatoes ( halved)
3 cloves of garlic (unpeeled)
2 tbsp olive oil
500 – 700ml vegetable stock (depending how thick you like your soup)
Some fresh basil leaves (torn)

What you do:

Pre heat the oven to 200C / 400F / gas mark 6

Cut the peppers in half, scoop out the seeds & cut the flesh into small chunks.
Peel the onions , halve & cut into similar size chunks as the peppers.
Place the peppers, onions , tomatoes & garlic into an oven proof dish. Drizzle with oil then roast in the oven for around 35 mins ( or until all the vegetables are cooked).
Squeeze the garlic out of its skin. Put the vegetables & garlic into a food processor then add the stock.
Puree until smooth.
Pour into a saucepan & heat gently for around 5 mins or until warmed through.
divide between 4 bowls & sprinkle over fresh basil leaves .

Serve with warm crusty bread.

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What you need:

For the mash:

28.2oz / 800 g  Potatoes, peeled, cut into even sized chunks
2.1fl oz / 60 ml  Semi-skimmed milk
2 tsp Dijon mustard
1.9oz / 55 g  Cheese
17.6oz / 500 g  Skinless, boneless salmon fillet, cut into 4 strips
4 Spring onions, chopped

For the sauce:
1.1fl oz /30 ml Olive oil
2 tbsp Plain flour
14.1fl oz /400 ml  Semi-skimmed milk
1 Lemon, zest and squeeze of juice
3 tbsp Flat leaf parsley, chopped

What you do:

pre heat the oven to 200°C / 400°F / Gas Mark 6

Place the potatoes in a pan of cold water, bring to the boil and simmer gently for 25 minutes or until tender.

Place the salmon strips into a roasting tray, and grind over plenty of black pepper. Roast for 8-10 minutes.

To make the sauce, heat the olive oil in a pan. Stir in the flour and cook out for 1 minute. Gradually whisk in the milk and allow to simmer over a medium heat for 5 minutes, stirring occasionally. Season to taste with pepper, lemon juice and stir in the parsley.

Remove the salmon from oven and allow to cool slightly. Break up the salmon into large bite sized pieces and place in an oven-proof dish. Scatter over the beans and spring onions.

Add any salmon juices to the sauce and stir well. Pour sauce over the salmon.

Drain the potatoes well, place back on the heat and mash well until smooth. Stir in the milk, mustard and cheese.

Top the salmon and sauce with the mashed potato and gently spread out into an even layer.

Reduce the oven to 190°C / 375°F / gas Mark 5 and cook the fish pie for 25-30 minutes until golden.

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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:


1 oz / 30ml of vegetable oil
2 medium sized potatoes (still skinned)
Garlic powder
paprika powder
mixed herbs (dried)

( Or you can use any herbs or spices you fancy & as much as you like to your own taste)
1 freezer bag

What you do:

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

Pour into the freezer bag the vegetable oil, then shake in the garlic powder, paprika, & dried mixed herbs.
Cut the potatoes into wedge shapes , then place them into the bag of oil , herbs & spices. Give them a good mix about, making sure all the wedges are coated, then spread them out of the bag  into an oven proof dish.
Bake in the oven for around 20 mins.
Serve hot.

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What you need:

1lb / 400g panettone
1 pt / 500ml milk
1/2 pt / 250ml double cream
4 egg yolks
2 whole eggs
4 oz / 100g sugar

What you do :

Preheat the oven to 200C / 400F / gas mark 6
cut panettone into 4 pieces, then cut again into slices around 1cm thick.
Lay them overlapping into a shallow oven proof dish.
Whisk the eggs & sugar together, then slowly add the milk & cream, then pour over the panettone slices.
Bake for around 20 mins or until its ‘puffed up’ & the custard has set.
Serve warm.

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What you need:

1 1/2oz / 40g self raising flour.
1 tbsp /15 ml cocoa
2 oz / 50g margarine
2 oz / 50g castor sugar
1 egg
a few drops of vanilla essence
1 tbsp / 15ml milk

For the sauce:

2oz / 50g soft brown sugar
1 tbsp / 15ml cocoa
1/4 pint / 150ml hot water.

What you do:

Preheat the oven to 190C / 375F gas mark 5.
Cream together the margarine & sugar, then beat in the egg & the vanilla essence.
Sift the flour & cocoa powder together & fold into the mixture, adding enough milk to make a soft consistency.
Pour into a very well greased oven proof dish, preading evenly.
(The mixture should half fill the dish) . Set aside.
Mix together the sugar & cocoa in a mixing bowl. Stir in the hot water & pour over the cake mixture.
Bake for around 30 – 40 mins.
When cooked the cake mixture will have risen to the top leaving the chocolate sauce at the bottom.
Serve hot or cold.

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