Courgette Blossom Linguine

I never really know what to do with the courgette blossoms. I'm terrified of the deep fat fryer still so that's out and I usually just leave them on the plant until they die off. But I thought this year I'd at least find something to do with them so I used them in a pasta sauce. I think I actually used cream cheese instead of creme fraiche but I think creme fraiche would be better as the cream cheese just made everything stick together!



Courgette Blossom Linguine
(Serves 1)

60g linguine
oil
1/2 courgette, grated
3 courgette blossoms, stamen removed and ripped into slices
1-2 tbsp creme fraiche
salt and pepper

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

Hear a frying pan with some oil and fry the cougette gently until lightly golden and add in the courgette flowers and fry for a couple of minutes.

Drain the pasta and add to the courgette pan. Add in the creme friache and season. Mix until everything is combined. Serve.

Marinated Lamb Steaks with Barley Salad

This was a really delicious salad, with the lamb juicy and tender and the barley salad adding a bit of bite. A lovely summery dish and really worth a go.

Marinated Lamb Steaks with Barley Salad (adapted from Good Food Magazine June 2010)
(Serves 2)

2 tbsp olive oil

2 garlic cloves, finely chopped

pinch dried chilli flakes

small bunch mint, chopped

2 lean lamb leg steaks, trimmed of any fat

100g pearl barley

200g broad beans, fresh or frozen, podded

100g frozen peas

1 small red onion, finely chopped

zest and juice 1 lemon

lettuce leaves

 

Mix together 1 tbsp oil, the garlic, chilli, half the mint and some salt and pepper. Rub all over the steaks, then if you have time, leave to marinate for up to 2 hrs.

Cook the pearl barley in boiling, salted water until tender, but not too soft, about 20 mins, adding the beans and peas for the last 2 mins. Drain really well, then tip into a large bowl. Add the red onion, remaining mint, lemon zest and juice, remaining oil, salt and pepper. Toss everything together.

 

Heat a griddle or frying pan and cook the lamb for 4 mins on each side for pink, or longer if you prefer your meat well done. Divide the lettuce between 2 plates and top with the barley salad. Serve with the grilled lamb, drizzled with any pan juices.

Ham Hock and Cabbage Hash

I've been making more hash! This one used up some cabbage that had been rolling around in the fridge for a while and some ham hock leftover from an earlier recipe. It was really good and the baked beans to go with it are a must. I also had brown sauce with it as a change from ketchup.

Ham Hock and Cabbage Hash (adapted from Good Food Magazine September 2011)
(Serves 5)

1kg potatoes, unpeeled and cut into cubes

25g butter

½ white cabbage, shredded

1 onion, thinly sliced

100ml vegetable stock

175g ham hock, shredded

 

Cook the potatoes in a large pan of water until tender, drain, then allow to steam dry for about 3 mins.

 

Meanwhile, melt half the butter in a large frying pan, then throw in the cabbage and onion and fry for 2 mins. Add the stock and cook for 5 mins more until the veg is starting to soften. Stir in the ham and potatoes and push down in the pan to flatten slightly. Cook for 8 mins until the base is golden and crisp.

 

Heat the grill. Dot the remaining butter on top of the hash, then flash under the grill until golden and crisp. Serve with baked beans and brown sauce or ketchup.

Duck, Peach and Mango Salad

I don't usually like fruit in salad but as I had all the ingredients to hand I thought I'd give it a go and I have to say I was impressed. This was a lovely warm salad and the fruit really worked with the duck. Lovely and summery.

Duck, Peach and Mango Salad (from Gressingham)
(Serves 2)

2 duck breasts
1 mango, peeled and sliced into chunks
1 avocado, peeled and sliced into chunks
2 peaches, cut into quarters
1 tbsp olive oil
200g mixed leaf
1 lime

Preheat the oven to 180C.

Score the skin of the duck breasts 6-8 times and season both sides with salt and pepper.

Place the breasts skin side down in a cold pan with no oil on a low to medium heat. Cook for approx 6-10 minutes, occasionally pouring off any excess fat. When the skin is crisp and golden, turn breasts over, quickly seal and then place skin side down back in the pan and put into the oven (if your pan is not oven proof, place on a baking tray).

Cook for 6-15 minutes depending on how you prefer your duck cooked.

Remove the duck from the oven, turn breasts over so skin is facing up and allow to rest for 10 minutes in a warm area.
While the duck is resting you can prepare the salad by searing the halved peaches in a hot pan for a minute. Then tumble the lettuce leaves and olive oil in a bowl, and divide between 2 plates .

Evenly distribute the mango, avocado and peach onto the leaves. Thinly slice the duck breast and arrange on top. Finish with a squeeze of fresh lime and serve.

Salmon, Sorrel and Cream Cheese Parcels

This was delicious. I don't often cook with filo pastry but I think I'm going to have to more often as it's a lovely healthy alternative to puff and tastes just as good.

Salmon, Sorrel and Cream Cheese Parcels (from Lavender and Lovage)
(Serves 4)

4 salmon fillets

2 fresh sorrel leaves

4 tablespoons cream cheese

1/2 red onion, peeled and finely diced

small bunch of fresh chives, finely chopped

juice 1/2 lemon

salt and pepper

8 large sheets of filo pastry

oil

poppy seeds 

Preheat the oven to 200C.

Mix the cream cheese, red onion, chives and lemon juice together, and then season with salt and pepper.

Wrap three sorrel leaves around each salmon, or if they are small, just lay them on top of the salmon. Sit each salmon fillet in the middle of one sheer of filo pastry, and the divide the cream cheese mixture between the salmon, spooning it over the top.

Fold the filo pastry over and the roll to make a tight parcel, tucking in the ends of the pastry as you go; then place the parcels in the middle of the second sheet of filo and roll the salmon once more to make neat parcels.

Brush each parcel with a little oil and place then on a lightly oiled baking tray seam-side-down. Brush a little more oil over the top and scatter some poppy seeds over them, before baking for 20 to 25 minutes, or until the filo is golden brown.

Meal Planning Tuesday

So I'm late but in my defence it was bank holiday yesterday and I spent all day cooking to put things in the freezer. I made pies, tomato sauce and six different things with one cauliflower! My freezer is now full to bursting so I had better get eating! Hope everyone has a lovely week.
 

 

Monday

Courgette, Marjoram and Goat's Cheese Quiche with Salad

Cauliflower Crust Pizza

Tuesday

Smoked Mackerel Pasta Salad (Waitrose Weekend)

Turkish Lamb with Rice and Roasted Cucumber Tzatziki

Wednesday 

Pork Green Enchiladas

Cauliflower and Lentil Burger with Crisps

Thursday

Avocado and White Bean Pitta with Crisps

Courgette Wrapped Fish with Old Bay Seasoning, New Potatoes and Veg

Friday

Salmon Pasta Salad

Duck with Honey, Ginger and Soy with Noodles and Veg

Chipotle Steak Salad

Courgette, Tomato and Corn Galette with Salad

Sunday

Gnocchi with Cherry Tomato Sauce
Seared Scallops with Lemony Farro and Rocket Salad

Spinach and Mushroom Stuffed Meatloaf

I have always wanted to make meatloaf but only ever seen recipes that call for combinations of meat rather than just beef or just turkey etc. So when I found one for all beef I knew what I was doing with the last portion of mince in my freezer. This was delicious, lovely and juicy and moist and lots of flavour too. I'm definitely going to have to attempt more meatloaf!

Spinach and Mushroom Stuffed Meatloaf (from Samatha's Suppers)
(Serves 4)

slices bread, crusts removed and diced
1 tbsp milk

500g lean steak mince

salt and pepper

good pinch dried mixed herbs

2 tbsp Worcester sauce (plus 1 extra tsp for glaze)

2 tbsp tomato ketchup (plus 1 extra tbsp for glaze)
1 egg, beaten

1 medium onion, roughly chopped

1 clove garlic

6 mushrooms, thinly sliced

5 balls frozen chopped leaf spinach

1 level tsp mustard powder

In a small bowl mix together the diced bread and milk. Allow to soak for a minutes

Add the mince to a mixing bowl along with seasoning, herbs, Worcester sauce, ketchup and beaten egg.
 

In a food processor or chopper add the bread mixture, onion and garlic. Blitz until fine. Add this to the meat mixture. Using your hands mix and squish the mixture until combined well.

Meanwhile, in a frying pan add a little oil and pan fry the mushrooms for a few minutes, add the spinach and seasoning. Cook gently for 5 minutes. Remove, set aside and cool slightly.
 

In a lightly greased small loaf tin add half the meat mixture. Place the spinach and mushrooms filling on top and spread evenly. Keep a little gap around all sides.

Add the remaining meat mixture on top and level out. Cover with foil and chill until required.

Pre-heat the oven to 150 C / Gas 2. Place the loaf tin (keep foil on) to a baking tray and pour around boiling water to come up approx 3cm. Bake in the oven for 90 minutes.

Meanwhile in a tea cup combine the reserved ketchup, Worcester and mustard powder. Remove meatloaf from the oven. Carefully remove the foil and spread the ketchup mixture along the top. Place back in the oven and cook for another 30 minutes.

Remove from the oven and allow to rest for 5-10 minutes. Turn out onto a chopping board and gently slice into 4 generous portions.

From time to time check the oven to ensure enough water in the baking tray. You may also have to drain some water from the meatloaf itself.

Warm Goat's Cheese Salad

My favourite cheese is and always has been goat's cheese. I love it, soft anyway, I'm not so much a fan of the hard stuff. I make this salad with regularity throughout the summer, with whatever ingredients are on hand. And for me a salad is not a salad without dressing, so pick whatever your favourite combination of oil, vinegar and mustard is and go with it.

Warm Goat's Cheese Salad
(Serves 1)

4-5 rounds goat's cheese
1 small lettuce, separated into leaves
2 slices ham, chopped
2 artichoke hearts in oil, cut into 3
handful black olives, halved
half roasted red pepper, cut into chunks
5 cherry tomatoes, halved
1 portion vinaigrette

Preheat the grill.

Lay the rounds of goat's cheese onto some baking parchment on a baking tray.

Put the salad leaves in a bowl and top with the remaining ingredients except the goat's cheese.

Put the cheese under the grill for about 2-3 mins until golden and bubbling. Place on top of the salad and serve.

Curried Potato and Courgette Pasties

These are a bit like a samosa but using puff instead of filo pastry. They are a bit different especially with the addition of courgette, you can definitely tell it's that time of year again!!

Curried Potato and Courgette Pasties (adapted from Good Food Magazine March 2009)
(Serves 4)

300g potatoes, peeled and cut into small chunks

1 large courgette, sliced then quartered

2 tsp oil

1 onion, sliced

1-2 tsp curry paste

1 tsp black mustard seeds

juice ½ lemon

handful coriander, chopped

375g pack ready-rolled puff pastry

1 egg, beaten

 

Heat a large pan of water, add the potatoes, then cook for 8 mins until just soft. Drain, then set aside.

Meanwhile, heat the oil in a frying pan. Fry the onion and courgette until soft and slightly coloured. Add the curry paste and mustard seeds, then fry for a few more mins until the mixture smells fragrant. Carefully stir in the potatoes, trying not to mash them. Add the lemon juice and coriander, then leave to cool.

Heat oven to 200C.

Unroll the pastry rectangle, place on a floured surface with the long side towards you and roll it out a little more to make it into a square shape. Cut into 4 squares, then cut each one in half so you have 8 long rectangles. Place 4 of them onto a baking sheet, brush the edges with beaten egg and place a quarter of the filling down the centre of each. Top with the remaining pastry, then pinch the edges together to make a sealed parcel.

Brush the pasties with more egg, then bake for 20 mins until puffed and golden. If cooking from frozen, bake for 30 mins. Serve with a green salad and a spoonful of chutney.

Crispy Steak and Blue Cheese Wrap

This was a delicious wrap. Using the ingredients you might find in a fajita but with a completely different twist.

Crispy Steak and Blue Cheese Wrap (adapted from Good Food Soups and Salads)
(Serves 1)

1 tbsp oil
1 sirloin steak, cut into strips
1 small red onion, thinly sliced
1/2 red pepper, deseeded and sliced
handful baby spinach
glug balsamic vinegar
25g blue cheese, sliced or crumbled
1 tortilla

Heat the oil in a frying pan, season the steak, then fry with the onion and pepper for about 4 mins. Add in the spinach and stir until it wilts. Add the balsamic vinegar and continue to cook for 1 more min, then remove from the heat.

Warm the tortilla in the microwave. Spoon the beef mixture over the middle of the tortilla, top with the cheese and fold to make a wrap.

Heat the wrap in a dry frying pan on all four sides until crispy and the cheese has melted. Serve.