Featured

Posts Tagged ‘skin’

What you need:

For the witches brew

6 cups broccoli florets – steamed

2 cups veggie or mushroom broth
1/3 cup soy creamer, plain
1 cup white potato, baked with skin
1 cup white cannellini beans
2 Tbsp apple cider vinegar
1/3 cup grated cheddar cheese
2-3 Tbsp olive oil + salt to taste
2 Tbsp maple syrup (optional for a sweet accent)
garnish: roasted broccoli florets coated in melted cheddar cheese

For the Cheesy Garlic Broomsticks and Witches Hats
1 ball pizza dough
garlic granules
1/4 cup melted butter
1/2 cup grated cheddar cheese

What you do:

Prepare soup in a high speed blender or use immersion handstick blender).

First steam 6 cups of broccoli florets. Add 3 cups to a blender. Also add in the potato, beans, cheese, creamer, optional oil/butter and veggie broth. Blend until smooth. Add in the remaining broccoli and either pulse to keep the soup “chunky” style or puree smooth for a creamy soup. Salt and pepper to taste. Simmer on stove top until ready to serve.

For the broomsticks:

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

Roll out dough to 3/4 ” thick. Slice into long strips (the broomsticks). Then using about 1/4 of the dough, cut out triangle shapes. You can make these into witches hats as well as use them for the broomstick bristles. Slice the triangles into a broom shape. The dough will rise as it bakes, but still resemble the brooms. Lay the brooms and hats on a greased baking sheet. Brush with melted butter & sprinkle with garlic and cheese.

Bake for ten minutes, Broil on high for an additional minute until the cheese bubbles.

Serve the brew!

VN:F [1.9.20_1166]
Rating: 0.0/10 (0 votes cast)
VN:F [1.9.20_1166]
Rating: 0 (from 0 votes)

What you need:

25g butter
1 onion, sliced
½ tsp salt
150ml double cream
1 bay leaf
6 cloves , whole
75g white breadcrumbs
300ml milk
1 pinch black pepper , freshly ground
1 pinch nutmeg , grated

What you do:

Melt the butter in a small saucepan and add the onion. Cook over a low heat for 4–5 minutes, stirring occasionally. Add the salt, cream, bay leaf, and cloves, and cook for a further 5 minutes. Remove the pan from the heat, and allow to stand for 20 minutes, so the flavours have time to infuse. (This can be prepared ahead and left to infuse, or the complete sauce can be made in advance. Cover the surface of the sauce with cling film to prevent a skin forming. Refrigerate for up to 2 days. When ready to use, remove cling film and gently reheat).

Discard the bay leaf and cloves, then pour the onion mixture into a food processor, and blend to a smooth purée. If you do not have a food processor, very finely chop the onion instead of slicing.

Place the breadcrumbs and milk in a pan, and bring to the boil. Leave to simmer for 5–10 minutes, stirring occasionally, to make a smooth, thickened sauce. (If you feel the sauce is too thick, then add a little more milk.)

Stir in the onion purée, season to taste with salt and pepper, then sprinkle with nutmeg.

VN:F [1.9.20_1166]
Rating: 0.0/10 (0 votes cast)
VN:F [1.9.20_1166]
Rating: 0 (from 0 votes)

What you need:

400g frozen raspberries , defrosted
50g icing sugar
300g honey & almond  nougat bar
450ml double cream
25g whole almonds , skin on
25g pistachios , plus a few extra to decorate

What you do:

Whizz the raspberries and icing sugar together in a food processor, then sieve, pressing through as much raspberry as you can with a wooden spoon.

Line a 2lb loaf tin with cling film ( it helps if you brush the tin with oil first to get the cling film to stick and stay in place). Pour in the raspberry sauce and freeze for 1 hr.

Quickly dip the nougat bars in water – this should allow you to peel away the rice paper. (Don’t worry if you don’t get it all as it will disappear when melted). Put the bars into a pan with 200ml cream. Melt over a low heat, stirring constantly and using a wooden spoon to break up the nougat into smaller bits as it softens. After a while you should end up with a smooth, sticky, creamy mixture. Remove from the heat and set aside to cool a little. Whip the remaining cream in a large mixing bowl to stiff peaks.

When the nougat is cooler, but still soft and sauce-like, fold it one-third at a time into the whipped cream. Scatter over the whole nuts and fold once to mix. Scrape into the loaf tin, cover with cling film and freeze overnight, or for up to a month.

Transfer the loaf to the fridge 15 mins before you want to serve it. Unwrap and turn out onto a serving plate. Peel off the cling film, roughly chop a few extra pistachios and scatter over before slicing.

VN:F [1.9.20_1166]
Rating: 0.0/10 (0 votes cast)
VN:F [1.9.20_1166]
Rating: +1 (from 1 vote)

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

VN:F [1.9.20_1166]
Rating: 8.0/10 (1 vote cast)
VN:F [1.9.20_1166]
Rating: 0 (from 0 votes)

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.

VN:F [1.9.20_1166]
Rating: 10.0/10 (1 vote cast)
VN:F [1.9.20_1166]
Rating: 0 (from 0 votes)

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.

VN:F [1.9.20_1166]
Rating: 0.0/10 (0 votes cast)
VN:F [1.9.20_1166]
Rating: 0 (from 0 votes)

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.

VN:F [1.9.20_1166]
Rating: 0.0/10 (0 votes cast)
VN:F [1.9.20_1166]
Rating: 0 (from 0 votes)

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.

VN:F [1.9.20_1166]
Rating: 0.0/10 (0 votes cast)
VN:F [1.9.20_1166]
Rating: 0 (from 0 votes)

What you need:

3 ripe medium beefsteak tomatoes (about 1 1/2 pounds), cored and cut into 1/4-inch cubes (about 4 cups)
2 medium red  peppers (about 1 pound), cored, seeded, and cut into 1/4-inch cubes. (about 2 cups)
2 small cucumbers (about 1 pound), one peeled and the other with skin on, both seeded and cut into 1/4-inch cubes (about 2 cups)
1/2 small sweet onion (such as Vidalia, Maui, or Walla Walla) or 2 large shallots, peeled and minced (about 1/2 cup)
2 medium cloves garlic, minced or pressed through a garlic press (about 2 teaspoons)
2 teaspoons table salt
1/3 cup sherry vinegar
Ground black pepper
5 cups tomato juice
2 1/2 tbsp minced chipotle chiles in adobo (start with a little and then add to it…depends on how spicy you like it)
1/4 cup minced fresh cilantro leaves
6 tbsp lime juice
2 tsp grated lemon zest
8 ice cubes
Extra-virgin olive oil for serving

what you do:

Combine the tomatoes,  peppers, cucumbers, onions, garlic, salt, vinegar, and pepper in a large (at least 4-quart) nonreactive bowl.

Let stand until the vegetables just begin to release their juices, about 5 minutes. Stir in the tomato juice, chipotle chiles, cilantro, lime juice, lemon zest, and ice cubes.

Cover tightly and refrigerate to blend flavors, at least 4 hours and up to 2 days.

Adjust the seasonings with salt and pepper and remove and discard any unmelted ice cubes.

Serve cold, drizzling each portion with about 1 tsp extra-virgin olive oil and topping with the desired garnishes

VN:F [1.9.20_1166]
Rating: 10.0/10 (1 vote cast)
VN:F [1.9.20_1166]
Rating: 0 (from 0 votes)

What you need:

2lb /900g  British pork, trimmed and cut into bite-sized pieces
1 or 2 tins  ( or jars) Spanish butterbeans
1½ oz /40 g  black olives
1½ oz /40 g  green olives
1 lb / 450 g  ripe red tomatoes
2 tbsp olive oil
2 medium onions, peeled and sliced into half-moon shapes
1 large red pepper, deseeded and sliced into 1¼ inch (3 cm) strips
2 cloves garlic, peeled and chopped
1 heaped teaspoon chopped fresh thyme, plus a few small sprigs
10 fl oz  /275 ml  red wine
2 bay leaves
salt and freshly milled black pepper

What you do:

Pre-heat the oven to 140C / 275F /gas mark 1.

First, skin the tomatoes: pour boiling water over them and leave them for exactly 1 minute before draining and slipping off their skins, then roughly chop them. Now heat 1 tablespoon of the oil in the casserole over a high heat, pat the cubes of pork with kitchen paper and brown them on all sides, about 6 pieces at a time, removing them to a plate as they’re browned.

Then, keeping the heat high, add the rest of the oil, then the onions and pepper, and brown them a little at the edges – about 6 minutes.

Now add the garlic, stir that around for about 1 minute, then return the browned meat to the casserole and add all the thyme, tomatoes, red wine, olives and bay leaves. Bring everything up to a gentle simmer, seasoning well, then put the lid on and transfer the casserole to the middle shelf of the oven for 1¼ hours.

After that, add the butterbeans, cover the pan again and cook for a further 45 minutes, or until the butterbeans are tender.

VN:F [1.9.20_1166]
Rating: 0.0/10 (0 votes cast)
VN:F [1.9.20_1166]
Rating: 0 (from 0 votes)