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Posts Tagged ‘Serve’

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:

1 bag of fresh cranberries
1 cup of sugar
1 cup of fresh orange juice
1 tsp of orange zest

What you do:

Put all ingredients into a sauce an and mix well.
Cook over medium heat and bring to a boil.
Boil for about 10 minutes until the cranberries pop. There may be a few light colored ones that don’t pop, but don’t worry. They soften as the sauce cools.

Serve the sauce at room temp or slightly warm.

The sauce can also be made up to 2 days before and kept in the fridge.

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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:

1 lb  beef top sirloin steak, cut into 1/2-inch cubes
1 tsp salt
1/2 tsp pepper
3 tsp canola oil, divided
1 large green pepper, cut into 1/2-inch pieces
1 large sweet red pepper, cut into 1/2-inch pieces
2 medium tart apples, chopped
1/2 cup plus 2 tablespoons thinly sliced green onions, divided
2/3 cup packed brown sugar
1/2 cup cider vinegar
1 tbsp cornstarch
2 tbsp cold water
Hot cooked rice,

What you do:

Sprinkle beef with salt and pepper. In a large non stick frying pan or wok coated with cooking spray, stir-fry beef in 2 tsp oil until no longer pink. Remove and keep warm.

In the same pan, stir-fry peppers and apples in remaining oil for 3 minutes. Add 1/2 cup green onions. Stir-fry 2-3 minutes longer or until peppers are crisp-tender. Remove and keep warm.

Add brown sugar and vinegar to pan; bring to a boil. Combine cornstarch and water until smooth; stir into brown sugar mixture. Return to a boil; cook and stir for 2 minutes or until thickened and bubbly.

Return beef and vegetable mixture to pan; heat through. Garnish with remaining onions. Serve with rice if desired.

Serve with hot cooked rice.

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What you need:

3  salmon fillets, skin removed
5 white fish fillets eg cod or haddock, skin removed
2 tbsp sunflower or vegetable oil
4 spring onions, finely sliced
140g or ½ jar of Thai red curry paste
1 tsp turmeric
2 x 400ml tins light coconut milk
3/4 pt / 426ml fish stock
2 tsp golden caster sugar
2 lemongrass stalks, bashed
Handful of kaffir lime leaves
5oz /142g mangetout (or green beans or sugar snap peas)
5oz /142g peas
7oz /198g pak choi, halved and finely sliced
Handful of fresh coriander, finely chopped, to garnish

What you do:
Cut each fish fillet into 4 pieces and place in the fridge, covered, until needed.

Heat the oil in a saucepan and gently fry the spring onions for a few minutes until soft. Add the Thai curry paste and turmeric and fry for a few seconds.

Add the coconut milk. Pour in the fish stock and add the caster sugar, lemongrass and lime leaves. Simmer gently for at least 5 minutes.

Add the mangetout (or green beans, or sugar snap peas) with the fish and peas, and cook for 3-4 minutes. Finally add the pak choi and cook for another minute.

Scatter coriander over the top.

Serve with the rice and lime wedges

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What you need:

8 slices bread  thick sliced
60 ml melted butter
4 eggs
160 ml milk
Salt and pepper to taste

What you do:

In a bowl, mix together melted butter, eggs, and milk. Beat well.
Soak bread in egg mixture and place on a cookie sheet that has been sprayed with cooking spray.
If there is any dip left, you can drizzle it over the sticks.
Bake for 25 minutes on middle rack of oven. Turn halfway through baking time.
Allow to cool.

Lovely on it’s own or serve with syrup or tomato sauce

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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:

2 tbsp olive oil
1/2 yellow onion, diced
3 garlic cloves, minced
1 tbsp ginger, minced
1 jalapeno pepper, minced
1/4 cup cashews, ground
1/2 cup whole cashews
2 cups coconut milk
1 (8-oz) tin tomato sauce
3 tbsp curry powder
2 tsp tumeric
1 tsp cardamom
2 tsp salt
1 cup broccoli, chopped
1 cup cauliflower, chopped
2 carrots, chopped
2-3 small red potatoes, chopped
1 red  pepper, julienned
1  courgette (zucchini), chopped
1 cup fresh coriander, chopped

What you do:

Heat olive oil in a large saute pan over medium heat. Add the onion, garlic, ginger and jalapeno pepper. Once the onions have turned translucent, add the ground cashews, coconut milk, tomato sauce, curry powder, tumeric, cardamom and salt. Stir until combined.

Next, stir in the broccoli, cauliflower, carrots and potatoes. Continue to saute until vegetables are tender. Add the  pepper and courgette ; reduce heat and simmer for an additional ten minutes.
Serve over rice.

Sprinkle with fresh coriander.

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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 (6 oz) salmon fillets
1/4 cup extra-virgin olive oil
1/2 tsp salt
1/2 tsp freshly ground black pepper
1 tbsp minced fresh rosemary leaves
8 lemon slices (about 2 lemons)
1/4 cup lemon juice (about 1 lemon)
1/2 cup Marsala wine (or white wine)
4 tsp capers
4 pieces of aluminum foil

What you do:

Brush top and bottom of salmon fillets with olive oil and season with salt, pepper, and rosemary.

Place each piece of seasoned salmon on a piece of foil large enough to fold over and seal. Top the each piece of salmon with 2 lemon slices, 1 tbsp of lemon juice, 2 tbsp of wine, and 1 tsp of capers. Wrap up salmon tightly in the foil packets.

Place a grill pan over medium-high heat or preheat a gas or charcoal grill. Place the foil packets on the hot grill and cook for 10 minutes for a 1-inch thick piece of salmon. Serve in the foil packets.

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