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Posts Tagged ‘ovenproof dish’

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:

1 onion
1/4 cup olive oil
8 oz. minced beef
1 tsp. salt
1/2 tsp. white pepper
5 tbsp. red wine
1 tbsp. tomato paste
6 tbsp. whipping cream
pinch dried oregano
1-1/4 lb. lasagne
1/4 cup butter
pinch ground nutmeg
1/4 cup grated Parmesan cheese

what you do:

Pre heat the oven at 180C/ 350F / gas mark 4

Peel and dice onion. Heat oil in pan and fry meat and onions for 5 minutes, until brown. Add salt, pepper, wine, and tomato paste and cook until thick. Stir in cream and oregano.
Cook lasagne in boiling water until just tender. Drain and rinse under cold water. Dry with paper towel.
Arrange lasagne and meat sauce in layers in greased ovenproof dish, ending with a layer of lasagne. Dot with butter and sprinkle with nutmeg and grated cheese.

Bake in the oven for around 10 mins.

Serve hot.

 

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What you need:

4 Fresh trout  gutted and rinsed
2 Lemons  cut into thin slices
4 oz /125 g  butter, melted
2 oz /60g  flaked Almonds
3 1/2 fl oz / 90ml Dry White Wine
1 pinch Salt
1 pinch fresh black Pepper
3 tbsp fresh parsley  (finely chopped)

What to do:

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

Make 3 or 4 diagonal slashes about  1/4in /5mm  deep on either side of each fish. Place the fish side by side in a shallow ovenproof dish. Tuck the halved lemon slices into the slashes.

Spoon over half the melted butter.

Bake uncovered for 20 minutes or until the fish flakes easily with a fork.

In a small saucepan heat the remaining butter . Add the almonds and fry until lightly browned. Add the wine and season to taste with salt and pepper. Bring to the boil and bubble for 1–2 minutes.

Mix in the parsley and spoon the sauce over the trout.
Serve immediately.

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What you need:

1 oz /30 g Butter  + extra to grease
6  slices of day-old bread (crusts removed)
2 oz / 60g Raisins
3 Eggs
300ml Full-Fat Milk
200ml Single Cream
3 oz / 60g Caster Sugar
1/2 tsp  Vanilla Extract
4 tbsp Apricot Jam
3 tsp Lemon, juice

What to do :

Preheat the oven to 180°C /350°F/Gas mark 4

Lightly grease an ovenproof dish with a little butter. Spread the remaining butter on the slices of bread. Cut each slice in half diagonally then in half again to form  triangles.

Place the raisins in the bottom of the dish and arrange the slices of bread on the top overlapping each other. Beat together the eggs, milk, cream, sugar, and vanilla extract. Carefully pour the mixture over the bread and leave to soak for at least 30 minutes.

Place the dish in a deep roasting tin and pour boiling water into the tin to a depth of 2.5cm (1in). Bake in the oven for 30–40 minutes, until still slightly moist in the centre, but not runny.

Meanwhile, put the jam in a small pan with the lemon juice and 1 tbsp water. Bring to the boil, then push through a sieve. Carefully brush or spoon the sieved jam over the surface of the hot pudding.

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:

4 6oz / 175 g fish fillets
grated rind & juice of 2 lemons
2 tbsp olive oil ( plus a little extra for brushing)
4 oz / 115 g Gruyere cheese ( grated)
2 tbsp fresh bread crumbs
4 tbsp creme fraiche
3 garlic cloves crushed or finely chopped
salt & pepper

What to do:

Preheat the oven to 200C / 400F / gas mark 6.
Brush an ovenproof dish with oil and place the fillets in it ( in a single layer).
Sprinkle with a little lemon juice, then season with the salt pepper.
In a bowl, mix together the cheese, garlic, oil, creme fraiche, breadcrumbs, lemon rind & the rest of the lemon juice into a paste.
Spread the cheese paste over the fish fillets evenly.
Place in the oven & bake for around 12 to 15 mins or until the fish is cooked all through.
Serve hot.

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What you need:

1 young short thick marrow
1 onion, (chopped)
4 celery sticks, (chopped)
1 garlic clove, (crushed)
2 x 400g tins chopped tomatoes
a large pinch of sugar
3 tbsp shredded fresh basil
50 g fresh white breadcrumbs
25 g mature Cheddar, finely grated
fresh basil to garnish

What to do:

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

Lightly grease a large ovenproof dish.

Cut the marrow into eight rings, roughly 4cm thick  (two per person)  and take out the seeds. Season the rings lightly with salt and pepper and place them into the greased dish in a single layer.

In a large saucepan, melt the butter then gently cook the onion and celery for about 5 minutes until translucent and soft. Add the garlic and cook for a further minute.

Stir in the chopped tomatoes with their juice, add the pinch of sugar . Bring to the boil and simmer uncovered for about 10 minutes reducing the mixture until thick. Stir in the shredded basil.

Spoon the tomato mixture to fill  the hollowed-out marrow rings.

Cover the dish tightly with foil to allow the marrow to cook in the steam and place in the oven to bake for 30 minutes.

Mix together the breadcrumbs and cheese. Remove the foil and sprinkle this mixture over the tops of the marrow rings. Return to the oven, baking for a further 15 minutes or until the topping is gold and crispy, with the marrow tender and juicy.

Sprinkled the top with fresh basil leaves.

Serve hot.

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What you need:

1 onion
1 carrot
1 celery stick
1 clove garlic
1tbsp olive oil
500g (1¼lb) lamb mince
1tbsp plain flour
1tbsp tomato purée
275ml (9fl oz) meat or vegetable stock
1 bay leaf
1tsp Worcestershire sauce
freshly ground black papper
450g (1lb) potatoes
200ml (7fl oz) milk, hot
50g (2oz) butter
white pepper

What to do:

Finely chop the onion, carrot, celery and garlic. Then place in a pan with the olive oil and sauté for 5 minutes over a medium heat.

Add the lamb mince and break up well with a wooden spoon; cook until it is browned. Sprinkle in the flour and mix well, add the tomato purée, stock, bay leaf, Worcestershire sauce and pepper, mix well, cover and simmer for 30 minutes, stirring from time to time.

Peel the potatoes and cut into even-sized pieces, cover with hot water and simmer for 20 minutes. Drain when cooked, return to the pan and shake over a low heat to steam off excess moisture.

Remove from the heat and crush with a potato masher until smooth, add hot milk, butter and white pepper and beat until fluffy and well blended.

Heat the oven to Gas 5, 190°C, fan170°C. Remove bay leaf from the meat and place the meat in an ovenproof dish. Carefully spoon the mashed potato onto the mix and use a fork to spread the potato over the top, sealing in the meat and making a stripey pattern.

Place in the oven and bake for 30 minutes until top of the potato is slightly golden.

Top tip
Try sprinkling some grated cheese evenly over the mashed potato for a change, or chop some parsley and sprinkle over the shepherd’s pie before serving for an attractive finish.

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