Prawn and Fennel Risotto with Crispy Bacon and Chilli

This is a delicious risotto.

Prawn and Fennel Risotto with Crispy Pancetta and Chilli
(from Superfood Family Classics by Jamie Oliver)
(Serves 4)

2 onions, chopped
1 bulb fennel, finely sliced
2 rashers bacon, chopped
oil
225g raw prawns
1l veg stock
1 garlic clove, peeled
1 red chilli, halved and deseeded
400g cherry tomatoes
300g risotto rice
1/2 bunch parsley, chopped
zest 1 lemon
300g cottage cheese

Heat a little oil in a saucepan over a medium heat and cook the bacon until golden and crispy, then remove to a plate. Add the onions and fennel to pan with a little more oil and a splash of water. Cook for 10 mins, stirring regularly or until softened.

Meanwhile, simmer the stock on a low heat with the garlic clove and the chilli. Prick each tomato with the tip of a sharp knife and put into the stock, adding the vines if you have them for flavour. After 1 min scoop out the tomatoes and carefully remove the skins.

Stir the rice into the veg and leave to cook for 2 mins, then gradually adding the stock a ladleful at a time, stirring and waiting for the stock to be absorbed before adding the next. Repeat this stirring for 20 mins or until the rice is cooked. Stir in the prawns and tomatoes for the last 5 mins.

Meanwhile put the parsley, lemon zest, chilli halves and garlic from the sock pan, and the bacon onto a board and finely chop to make a sprinkle.

Stir the cottage cheese into the risotto, season and then serve with the sprinkle scattered over.

Slow Roasted Pomegranate Molasses Lamb Shoulder

So, as is traditional for Easter Sunday I made myself roast lamb. A whole 2kg shoulder of lamb, just for me! Of course I didn't eat all of it in one go but I had a pretty good portion of this last Sunday, It's meant to be served with couscous and salad. I went for Red Leicester Potato Gratin and Veg. Yum!

Slow Roasted Pomegranate Molasses Lamb Shoulder (from The Times)

(Serves 4)

1 x 2kg lamb shoulder, bone in, trimmed of excess fat
6 cloves garlic, peeled and halved
1 heaped tbsp ras el hanout
2 heaped tbsp oregano
1 400g tin chopped tomatoes
375ml beef stock
2 generous tbsp pomegranate molasses, plus extra, to serve
salt and pepper

Preheat oven to 170C. Put the lamb, garlic, ras el hanout, oregano, tomato, stock, molasses, salt and pepper in a baking dish. Cover with foil and bake for 3 hours, turning the lamb halfway through. Uncover and cook, meaty side up, for a further 30 mins.

Remove the bone and transfer the lamb to a serving dish. Spoon over the pan juices and drizzle with molasses. Serve.

Beef Short Rib Poutine

So I had a bit of an indulgent weekend. This was my dinner on Saturday night and it was delicious. It takes a bit of time and used short ribs, which I've never cooked with before but it was scrummy.

Beef Short Rib Poutine (from The Times)
(Serves 4-6)


1 tbsp olive oil
1kg beef short rib, cut into single ribs
40g butter
1 red onion, finely chopped
2 garlic cloves, finely chopped
3 tbsp plain flour
500ml chicken stock
250ml beef stock
1 tbsp worcestershire sauce
6 thyme sprigs, tied together with string
5 medium waxy potatoes, cut into wedges
200g melting cheese, such as provolone, raclette or mozzarella
Chopped parsley or chives, to serve

Preheat the oven to 170C. Heat the oil in a large, flameproof casserole over a medium-high heat. Season the beef with salt and cook for 5 mins until browned, then remove and set aside.

Reduce the heat to medium and melt the butter in the pan. Cook the onion and garlic for 3 mins until lightly golden, then stir in the flour and cook for a further min, stirring. Gradually stir in both stocks, along with 250ml water, and bring to the boil. Add the worcestershire sauce and thyme, return the beef to the casserole, cover with a lid and cook in the oven for 2 hours.

Remove the beef and roughly shred, then return to the casserole, together with the potatoes. Cover with the lid and cook for 45 mins until the beef and potatoes are tender. Remove the thyme and discard.

Scatter the pan with the cheese and return, uncovered, to the oven for 5-10 mins until melted. Serve with chopped parsley or chives.

Pea and Spinach Risotto with Mint, Cottage Cheese and Parmesan

This is one of the best risottos I have had in a while. It's packed full of veg and wonderfully tasty. It comes from Jamie's Super Food Family Classics, a book which I am really enjoying diving into. The recipes are super easy, always seem to work and taste fab to boot!

Pea and Spinach Risotto with Mint, Cottage Cheese and Parmesan
(from Super Food Family Classics - Jamie Oliver)
(Serves 4)

1 onion, finely chopped
2 leeks, finely chopped
oil
1.2l vegetable stock
300g arborio rice
350g frozen chopped spinach
350g frozen peas
300g cottage cheese
1/2 bunch fresh mint
15g parmesan

Heat 1 tbsp oil in a saucepan over a medium heat. Add the onion and leek and cook for 10 mins, stirring occasionally, until softened.

Stir the rice and spinach into the veg for 2 mins, the gradually add the stock a ladleful at a time, stirring and waiting for each ladleful to be absorbed before adding the next. Repeat for about 20 mins or until the rice is cooked, adding the rest of the peas for the last few mins.

Blitz the cottage cheese with the rest of the peas and most of the mint leaves in a food processor until smooth. Stir most of the cottage cheese mixture through the risotto, taste and season. The divide between four plates. Serve with a spoonful of cottage cheese mixture, a grating of parmesan and some chopped mint leaves sprinkled over.

Farro, Kale and Goat's Cheese Salad

A flavour packed grainy lunch. Nothing beats the flavour of roast cheery tomatoes!

Farro, Kale and Goat's Cheese Salad (from Waitrose Magazine Calendar)
(Serves 4)

2 1/2 tbsp olive oil
1 red onion, finely sliced
1 tbsp red wine vinegar
4 tomatoes, cut into wedges
250g can black olives, drained
1 tbsp capers
3 thyme sprigs
250g farro
200g kale, finely chopped
200g goat's cheese, crumbled

Preheat the oven to 200C.

Put 2 tbsp oil, the onion, tomatoes, vinegar, olives, capers and thyme into a baking tray, season and roast for 20 mins.

Meanwhile, cook the farro according to packet instructions.

Drain the farro and tip into the baking tray with the tomatoes, discarding the thyme stalks, and toss together.

Heat the last 1/2 tbsp oil in a frying pan over a high heat and add the kale. Fry, stirring occasionally until tender.

Add the kale to the farro and vegetables and divide between plats. Crumble ver the goat's cheese and serve.

Leek Rostiflette

This was so good, I've been raving about it to everyone. Proper comfort, stick to your ribs food. Yum!

Leek Rostiflette (from Sarah Beattie)
(Serves 4-6)

1kg potatoes, peeled
2 leeks
25g butter or 1 tbsp oil
2 cloves garlic, chopped
5 sundried tomatoes, sliced
200ml milk or white wine
2 tbsp chopped parsley
salt and pepper
few gratings nutmeg
1 250g camembert

Preheat the oven to 200C. Parboil the potatoes for 10 mins.

Meanwhile, clean the leeks and cut into 5cm lengths. Cut each length into matchsticks. Melt the butter or heat the oil and fry the leeks with the garlic and sun-dried tomatoes until starting to soften.

Drain the potatoes and coarsely grate. Add them to the leeks with the wine or milk, and parsley. Season well. Toss together and put into a shallow baking dish.

Slice the Camembert in half horizontally to give two rounds. Cut each round into quarters and arrange over the top of the leek and potatoes. Put in the oven for 20–25 mins, until the cheese is bubbling and golden.

Spicy Sweetcorn Fritters

Spicy Sweetcorn Fritters (from Hairy Bikers Fast Food)
(Makes 12)

300g frozen sweetcorn
3 eggs
1 tbsp soy sauce
1 tsp sriracha
60g plain flour
1 tbsp coriander stems, finely chopped
1 garlic clove, finely chopped
1 spring onion, finely chopped
cooking spray
salt and pepper

Dipping sauce
2 tbsp soy sauce
juice 1 lime
1/2 tsp sugar or honey
1 tsp chilli flakes
1 garlic clove, finely chopped

Boil the kettle. Put the sweetcorn into a bowl and pour over the boiling water, leave for a minute or so for the sweetcorn to defrost. Drain and Set aside.

Crack the eggs into a bowl and beat. Add the soy sauce and hot sauce and season with salt and pepper. Sprinkle over the plain flour and whisk to combine until there are no lumps. Add the coriander stems, garlic, spring onion and sweetcorn to the batter and stir thoroughly.

Heat a large frying pan and spray with oil. Add heaped tbsps of the batter into the pan, spacing them out well. Cook the fritters for 2-3 mins until well browned underneath, then flip them and cook the other side. Repeat with the rest of the mixture.

While the fritters are cooking make the dipping sauce. Put the soy sauce and lime juice in a small bowl, add the sugar or honey and stir until completely dissolved. Add the chilli flakes and garlic and stir to combine. Serve.

Frikadellen with Tagliatelle

I had these delicious meatballs for dinner last week. I was in the mood for creamy pasta and this hit the spot. 

Frikadellen with Tagliatelle (from Asda Magazine)
(Serves 4)

50g bread, crusts removed
500g beef mince
2 shallots, chopped
2 tbsp chopped parsley
1 tsp paprika
1 level tbsp mustard
1 tbsp oil
300g fresh pasta
300g green beans, halved
150g creme fraiche

Break the bread into small pieces, sprinkle over 2 tbsp cold water and soak for 3 mins. Put in a large bowl with the mince, half the shallot, 1 tbsp parsley, 1 tsp paprika and 1/2 tbsp mustard. Mix with your hands until evenly combined. Shape into 16 meatballs and flatten a little.

Fry the frikadellen in the oil over a medium heat, turning occasionally for 8-10 mins until cooked through. Remove from the pan and set aside.

Add the rest of the shallot to the pan and cook stirring often, until soft. Add the creme fraiche, 100ml water and the remaining mustard, parsley and paprika to the pan and heat until simmering. Return the frikadellen to the pan.

Cook the pasta according to packet instructions, adding the green beans for the last 3 mins. Drain.

Toss the frikadellen and sauce with the pasta and beans. Serve.

Cheat's Pea Soup with Ham, Pasta, Mint and Feta

I made this a little while ago and it is really easy and super tasty. I am really enjoying making things from this cookbook.

Cheat's Pea Soup with Ham, Pasta, Mint and Feta (from Jamie's Super Food Family Classics)
(Serves 4)

1 bunch spring onions, roughly chopped
300g frozen peas
300g frozen chopped spinach
100g smoked ham, roughly chopped
1/2 bunch mint
300g dried wholewheat pasta
50g feta

Put the spring onions into a blender with the peas and spinach. Tear in the ham, mint leaves and then cover with 400ml of just boiled water. Put the lid on and blitz until smooth, stopping to scrape down the sides if you need to.

Pour into a large pan on a high neat and add another 1.2l of boiling water. Smash up the pasta into random shapes and stir into the soup. Bring back to the boil and simmer until the pasta is cooked through, stirring regularly and adding splashes of water to loosen. Season.

Divide the soup between bowls and crumble over the feta. Serve.

Sausage, Tomato and Potato Bake

This is a really easy bake, pop it in the oven, forget about it for 15 mins, add some stuff, forget about it for another 15 mins, stir in the some pesto, dinner! I made it when I got back from a trip and was more concerned about getting stuff done around the house whilst it was cooking. It's damn delicious too!

Sausage, Tomato and Potato Bake
(Serves 2)

4 sausages, cut in half
200g new potatoes
1 onion , cut into 8 wedges
20 cherry tomatoes, halved
150g mushrooms, chopped
4 sun-dried tomatoes, sliced
2 tbsp basil pesto
salt and pepper

Preheat the oven to 200C.

Put the sausages, onions and potatoes into a roasting tin and spray with cooking spray. Put in the oven.

After 15 mins add the cherry tomatoes and mushrooms, stir and continue to cook for another 15 mins.

Removed from the oven and stir in the sun-dried tomatoes and pesto. Serve with a green salad.

Salmon Bulgar Risotto

This really does have a risotto like texture despite not being made anything like a risotto. It was also very tasty and felt like the flavours of summer in the middle of January!

Salmon Bulgar Risotto (from Beauty Bites)
(Serves 4)

4 tomatoes, chopped
4 salmon fillets, chopped
200g bulgar wheat
2 garlic cloves, minced
3 tbsp oil
1 pepper, chopped
handful coriander, chopped
handful dill, chopped
handful green olives, chopped
1 tbsp capers

Bring a pan of water to the boil and cook the bulgar according to packet instructions. Drain.

Add the tomatoes to frying pan and heat over a medium-high heat for a few mins, stirring occasionally, until the tomatoes start to fall apart and start looking like a sauce. Then add the bulgar and chopped salmon and mix together. If you need to, add some water.

After 3-4 mins cooking, stir in the garlic and oil. Cover and stir from time to time for another 3-4 mins. Turn off the heat and add the pepper, coriander, dill, olives and capers, cover and let sit for a few more mins on the warm stove. Serve.

Brazilian Prawn Soup

This is a delicious soup, just lightly spicy and very filling.

Brazilian Prawn Soup (from Jo Cooks)
(Serves 6)

2 tbsp oil
1 onion, chopped
1 bell pepper, chopped
4 cloves garlic, minced
100g long-grain rice
pinch chilli flakes
salt and pepper
1 400g can chopped tomatoes
1l water
250ml coconut milk
400g prawns, halved
juice 1 lemon
small bunch parsley, chopped

In a large saucepan heat the oil over low heat. Add the onion, bell pepper, garlic and cook stirring occasionally until the onion and pepper are soft.

Add the rice, chilli flakes, salt, tomatoes and water to the pot and bring a boil. Cook until the rice is almost done, about 10 mins.

Stir in the coconut milk. Bring to a simmer and then add the prawns. Simmer, stirring occasionally, until the prawns are just done, 3 to 5 mins. Stir in the black pepper, lemon juice, and parsley and serve.

Jerusalem Artichoke Latkes

I got some Jerusalem artichokes in my veg bag and I was hunting about for interesting things to do with them. These latkes were what I found. They are quite tasty, but they don't hold together all that well! This is also a massive amount for 2 people!! I served it with cottage cheese too.

Jerusalem Artichoke Latkes (from Naturally Ella)
(Serves 2)

225g Jerusalem artichokes, grated
225g potatoes, grated
112g parsnips, grated
1 large egg
2 tbsp plain flour
1 tbsp chopped chives
salt and pepper
2 to 3 tbsp oil for frying

For Serving
2 poached eggs
sriracha
chives

Put the grated Jerusalem artichokes, potatoes and parsnips in a clean tea towel or cheesecloth and squeeze out all the excess liquid. Place in a bowl and add the eggs, flour, chives, salt, and pepper and mix.

Heat a medium, frying pan over medium-low heat. Add a tbsp of the oil and swirl around the pan. Wet your hands and measure out about 3 tbsp of the Jerusalem artichoke mixture. Pat into a patty that’s about ¼in thick. Place in the heated pan and fry for three mins. Flip and fry for another three mins. The outsides should be golden and crisp while the inside should be hot.

Repeat with remaining mixture. Add more oil as needed. Divide between four plates and serve topped with poached eggs, sriracha, and chives.

Sweet Leek and Fennel Tuna Pasta Bake

Yummy, yummy pasta dish full of veggies. Bit of a different version of a tuna pasta bake! I didn't have any olives so I used 2 tsp of capers instead. Anything slightly salty would do!

Sweet Leek and Fennel Tuna Pasta Bake (from Super Food Family Classics - Jamie Oliver)
(Serves 4)

4 black olives, torn up
4 cloves garlic, sliced
oil
2 leeks, sliced
1 bulb fennel, sliced
2 400g tins plum tomatoes
2 tins tuna in spring water
300g wholewheat pasta
1/2 parsley, chopped
150g cottage cheese
20g parmesan, grated

Add the olives and garlic to a large pan over a medium heat with 1 tbsp of oil. Add the leeks and fennel and cook with the lid on for 15 mins or until softened, stirring regularly.

Bring a pan of water to the boil and cook the pasta for 5 mins, drain.

Meanwhile, preheat the oven to 180C. Tip the tomatoes into the pan, breaking them up with a wooden spoon, then just over half fill one of the empty tins with water, swirl around and pour into the pan. Drain and flake in the tuna, then simmer for 10 mins.

Add the pasta, cottage cheese and parsley to the tomato pan, season. Tip into a baking dish, sprinkle over the parmesan and bake for 25-30 mins until golden and bubbling. Serve.

Salmon and Prawn Fish Pie

There is a lot of veg packed into this fish pie, it is a really yummy dish. 

Salmon and Prawn Fish Pie
(Serves 4)

olive oil
1 rasher bacon, sliced
1 large carrot
1 bunch spring onions
½ bunch fresh flat-leaf parsley
2 tbsp plain flour
600ml semi-skimmed milk
2 tsp mustard
400g frozen chopped spinach
4 x 120g salmon fillets
200g raw peeled prawns
400g frozen peas
125g feta cheese
600g sweet potatoes
600g cauliflower

Preheat the oven to 180C.

Put the bacon into a large roasting tray with 1 tsp of oil, then put on a medium heat. Wash and trim the carrot and spring onions, chop into 1cm dice, and once the bacon is lightly golden, stir them into the tray.

Finely slice and stir in the parsley stalks. Cook for 10 mins to soften, stirring regularly, then stir in the flour. Gradually pour in the milk, bring up to a good simmer, then stir in the mustard and frozen spinach. Simmer for 5 to 10 mins, or until the spinach has thawed.

Chop the salmon into bite-sized chunks, halve the prawns, finely chop the parsley leaves and stir it all through the sauce with the frozen peas, then crumble the feta over the top and turn off the heat.

Meanwhile, wash the sweet potatoes and cauliflower (leaving the skins on for extra nutritional benefit) and chop into 3cm chunks. Cook in a large pan of boiling salted water for 15 mins, or until cooked through, then drain and mash well, taste, and season. Gently spoon the mash over the fish pie filling, spreading it out with a fork. Bake for 40 mins, or until golden and crisp on top, and bubbling at the edges.

Southern Indian Crab Curry

This is a mildly spicy curry full of flavour. It was really simple to make and luscious to eat!

Southern Indian Crab Curry (from Cook with Jamie - Jamie Oliver)
(Serves 4)

cooking spray
3 tsp fennel seeds
2 tsp mustard seeds
5 green cardamom pods, crushed and husks removed
1 tsp cumin seeds
1 thumb-sized piece fresh ginger, peeled and finely sliced
2 large cloves garlic, peeled and finely sliced
1 medium white onion, peeled and finely sliced
2-3 fresh red chillies, deseeded and finely sliced
2 heaped tsp turmeric
250g brown crabmeat
400ml light coconut milk
juice 2 lemons
500g picked white crabmeat
1 bunch fresh coriander, leaves picked
salt and pepper

Heat 2 tablespoons of olive oil in a large pan and add the fennel seeds, mustard seeds, cardamom pods, cumin seeds, ginger, garlic, onion and chilli. Fry on a medium heat for 4 to 5 mins until lightly golden, then add the turmeric, a couple of sprays of cooking spray and the brown crabmeat. After a min or so, pour in the coconut milk and a tinful of water. Let it simmer for 5 mins. Then add the lemon juice and simmer for another 10 mins, or until the sauce resembles double cream in consistency.

Add the white crabmeat and half the coriander, simmer for 4 more mins. Season carefully with salt and pepper and a little more lemon juice if you think it needs it. Serve sprinkled with the rest of the coriander.

Turkish Eggs

I had these delicious eggs for lunch on New Year's Day and they were fab. Really easy to make and tasty, something different to do with eggs!

Turkish Eggs (from Hairy Dieters Fast Food)
(Serves 4)
(5 WW SmartPoints)

cooking spray
1 onion, finely chopped
1 red pepper, chopped
1 green pepper, chopped
1 tsp smoked paprika or chilli powder
1 tsp dried oregano
1 tbsp tomato puree
4 medium tomatoes, diced or 200g can chopped tomatoes
8 eggs, beaten
salt and pepper
50g feta, crumbled
parsley or mint, chopped

Heat a frying pan and spray with cooking spray. Add the onion and peppers and cook over a medium heat for about 7-10 mins, stirring occasionally.

Sprinkle over the paprika and oregano. Add the tomato puree and cook for a further couple of mins, then add the tomatoes and simmer for 5 mins.

Season the eggs with salt and pepper. Add then to the tomatoes and cook, stirring constantly, until the eggs have combined with the tomato mixture and are just cooked through. Divide between 4 bowls and sprinkle with feta and herbs. Serve.

Grilled Aubergine with Green Sauce

This was absolutely delicious. It also felt really healthy. I didn't bother putting it in the oven and served it over spinach and then drizzled the sauce over the top.

Grilled Aubergine with Green Sauce (from The Times)
(Serves 4)

5 medium aubergines
salt and pepper
1 tbsp pomegranate molasses
2 garlic cloves
80g soft goat’s cheese
100ml olive oil
1 x 400g tin chopped tomatoes

For the green sauce
125g mayonnaise
2 tbsp chopped parsley
1 tbsp chopped chives
12 basil leaves
1 tbsp lemon juice
2 tbsp of water

Slice 4 of the aubergines lengthways in 4 thick slices. Season with salt and pepper. Place the remaining one on an open flame to char the outside skin, turning regularly. Once ready, the aubergine should feel soft when you stick a knife into it.

Once cool enough to handle, cut in two and spoon out the flesh. Place the flesh in a blender with the molasses, garlic, cheese and 50ml of olive oil. Process until smooth.

In an open pan, reduce the tinned tomatoes until you obtain a thick “dryish” sauce. Then, add the aubergine purée, mix well, taste for seasoning and keep aside.

Pat dry the sliced aubergine, drizzle some olive oil over and grill on a cast-iron griddle or on the BBQ.

Make the green sauce by blending all of the ingredients together in a processor until smooth. Taste for seasoning.

Place 4 of the outside slices of aubergine on an oven dish then spoon some tomato and aubergine sauce over. Top with an inside slice and repeat the operation, finishing with an outside slice. Place in a hot oven for a couple of minutes. Pour some of the green sauce onto 4 plates, place the hot aubergine stack next to it, drizzle over some olive oil and serve.

Chicken and Broad Bean Pilaf

Yum, yum, yum, super simple one pot dish packed with flavour.

Chicken and Broad Bean Pilaf (from Hairy Dieters
(Serves 4)

75ml low fat natural yoghurt
juice 1/2 lemon
pinch cinnamon
15g chunk ginger, finely grated
4 skinless, boneless chicken thighs, cut into pieces
1 tsp oil
1 small onion, finely chopped
1 small courgette, diced
1 small piece of cinnamon stick
5 cardamom pods
1 tsp cumin
1/2 tsp pepper
175g basmati rice
300ml veg stock
250g broad beans, double podded
large bunch parsley, chopped
small bunch dill, chopped

Mix together the yoghurt, lemon juice, cinnamon and ginger in a bowl. Season the chicken with, then add the pieces to the marinade in the bowl and leave for an hour.

Heat the oil in a sauce. Add the onion, courgette and spices then cook over a medium heat for a few mins until you can smell the spices. Add the chicken and stir for a couple of mins until it mixes well and starts to brown.

Add the rice and stir until well coated. Pour in the stock and season with salt. Bring to the boil, then turn down the heat to a gentle simmer, cover the pan and leave for 10 mins.

When the rice has been cooking for 10 mins, add the broad beans. Leave to cook for 5 mins, then turn off the heat and leave to stand for 5 mins. Fluff up the rice with a fork and turning it over gently so the broad beans mix well with everything else. Stir in the herbs, season with salt and pepper and serve.

Swede and Leek Soup

This came out the newsletter that comes with my veg bag. It's a delicious veg soup, lovely and warming for this chilly weather.

Swede and Leek Soup (from Organiclea)
(Serves 4-6)

2 tbsp oil
700g swede, peeled and diced
225g potatoes, peeled and diced
450g leeks, sliced
1 garlic cloves, sliced
1/2 tsp mixed herbs
1.5l vegetable stock
salt and pepper
150ml milk

Heat the oil in a large saucepan and saute the swede, potatoes, leeks and garlic for 5 mins.

Add the mixed herbs, veg stock and season.

Bring to the boil, reduce the heat and simmer for about 30 mins or until the veg are soft.

Using a hand blender, puree the soup until smooth. Stir in the milk, reheat and serve.