This is a recipe from camping/sailing days, a one pot meal that is both warming and tasty, great on a cold winter's day or when you want a quick meal.
Serves 4
1 large tin of corned beef
1 tablespoon of oil
1 onion finely chopped
3 large carrots chopped
4 potatoes cubed
1 tin of kidney beans in chili sauce
1 oxo cube dissolved in 1 cup of water
In a large pan heat the oil and when hot add the onions, brown and then add the carrots and potatoes, stir and cook for 5 minutes over low heat. Add the kidney beans and oxo cube dissolved in the water, stir. Cook for a further 5 minutes then add the corned beef roughly chopped. Cook over low heat for 20 minutes or until potatoes are cooked, stir occasionally and add more water as required to prevent sticking to bottom of pan.
Serve with salad, steamed or boiled vegetables or even chips.
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Monday 15 September 2008
Saturday 13 September 2008
Cantaloupe and Crab Salad & Ginger Dressing
This is a recipe from what I consider to be one of the best diet books ever. 'Fat Girl Slim' by Ruth Watson contains mouth watering recipes such as Smoked Fish & Japanese Rice, Grilled Scallops and Tomato & Ginger Sauce, Thai Style Mussels. I love fish and the book contains plenty of recipes for the fish lover but it also has a good selection for meats such as chicken, lamb and pork and most importantly it gives advice on how to stick to the diet, to be positive, but when temptation gives in the final recipe is for chocolate mousse.
Cantaloupe and Crab Salad & Ginger Dressing
Serves 6
You will need:-
Dressing:-
3 lemons, zest and juice
1 clove of garlic crushed
1 inch of fresh ginger roughly chopped
1 stick of lemon grass, roughly sliced
2 tablespoons of clear honey
6 tablespoons of olive oil
Salad:-
2 cantaloupe melons, de-seeded and rind removed
1/2 cucumber halved lengthways and de-seeded
2 tablespoons of chopped chives
1 tablespoon (not heaped) of freshly chopped parsley
350g fresh crabmeat (or tinned if fresh not available)
watercress to garnish
1. Put all the ingredients for the dressing except the olive oil in a small saucepan over high heat.
2. Bring to the boil, boil until the liquid has reduced to half. Then press the contents of the pan through a sieve, season with salt and pepper and leave to cool.
3. When cool whisk in the olive oil, add more seasoning if required.
4. Cut melon into bite size chunks. Cut the cucumber into thin slices lengthways.
5. Put the melon, cucumber and herbs in a large bowl and mix together. Pour over dressing and mix again.
6. Using slotted spoon divide the melon mixture between the plates. Add the crab to the remaining dressing in the bowl and mix well. Top the salad with the crab and serve garnished with watercress.
Cantaloupe and Crab Salad & Ginger Dressing
Serves 6
You will need:-
Dressing:-
3 lemons, zest and juice
1 clove of garlic crushed
1 inch of fresh ginger roughly chopped
1 stick of lemon grass, roughly sliced
2 tablespoons of clear honey
6 tablespoons of olive oil
Salad:-
2 cantaloupe melons, de-seeded and rind removed
1/2 cucumber halved lengthways and de-seeded
2 tablespoons of chopped chives
1 tablespoon (not heaped) of freshly chopped parsley
350g fresh crabmeat (or tinned if fresh not available)
watercress to garnish
1. Put all the ingredients for the dressing except the olive oil in a small saucepan over high heat.
2. Bring to the boil, boil until the liquid has reduced to half. Then press the contents of the pan through a sieve, season with salt and pepper and leave to cool.
3. When cool whisk in the olive oil, add more seasoning if required.
4. Cut melon into bite size chunks. Cut the cucumber into thin slices lengthways.
5. Put the melon, cucumber and herbs in a large bowl and mix together. Pour over dressing and mix again.
6. Using slotted spoon divide the melon mixture between the plates. Add the crab to the remaining dressing in the bowl and mix well. Top the salad with the crab and serve garnished with watercress.
Meatballs - Everyone's Favourite
Meatballs can be served either with or without a sauce, great with a tomato based sauce served with rice or pasta, or 'dry' as party of a buffet or picnic. They can be fried or grilled.
Serves 4
You will need:-
500g minced beef
1 onion finely chopped
1 clove of garlic crushed
2 tablespoons of olive oil
1 tablespoon mixed herbs (fresh if possible such as parsley, coriander, thyme, basil etc)
Freshly ground black pepper
I a frying pan heat 1 tablespoon of the oil and when hot add the onion and garlic, fry until the onion is browned (not burnt).
In a large bowl mix together the minced beef, the cooked onions, mixed herbs and lots of freshly ground pepper. When well blended together form into small balls and shallow fry in the remaining tablespoon of oil, brown on all sides, cook gently for approximately 15 minutes ensuring meatballs cooked through. Best cooked in batches.
When I cook these I fry them to brown them and then place on baking tray and cook in the oven for half and hour as I find this the healthier way, removes a lot of excess fat.
Serves 4
You will need:-
500g minced beef
1 onion finely chopped
1 clove of garlic crushed
2 tablespoons of olive oil
1 tablespoon mixed herbs (fresh if possible such as parsley, coriander, thyme, basil etc)
Freshly ground black pepper
I a frying pan heat 1 tablespoon of the oil and when hot add the onion and garlic, fry until the onion is browned (not burnt).
In a large bowl mix together the minced beef, the cooked onions, mixed herbs and lots of freshly ground pepper. When well blended together form into small balls and shallow fry in the remaining tablespoon of oil, brown on all sides, cook gently for approximately 15 minutes ensuring meatballs cooked through. Best cooked in batches.
When I cook these I fry them to brown them and then place on baking tray and cook in the oven for half and hour as I find this the healthier way, removes a lot of excess fat.
Friday 12 September 2008
Quick and Easy Spicy Prawns
This is my all time favourite recipe for prawns, really simply to make and is ready within a matter of minutes. Ideal as starter for 2 or main course for 1. Serve with couscous or rice and a side salad.
You will need:-
16 raw tiger prawns, with shell removed
1 teaspoon of olive oil
1/2 glass of white wine
2 tablespoons of passata
1 tablespoon of lemon juice
6 spring onions
1 tablespoon of freshly chopped coriander
1 tablespoon of freshly chopped parsley
1 clove of garlic, peeled and finely chopped
1/4 teaspoon of chili flakes
1 tablespoon of plain flour
1/2 teaspoon of ground coriander
1/2 teaspoon of ground cumin
1/2 teaspoon of paprika
Freshly ground black pepper to taste
Put the flour, ground cumin, ground coriander and paprika into a small plastic sandwich bag, shake to mix, then add the prawns, shake well to coat.
In a wok or large frying pan heat the oil, when hot add the chopped garlic, chili flakes, finely chopped spring onions and stir fry for 1 minute.
Add the wine, lemon juice and passata to the pan, stir and cook for further minute. Add the parsley and coriander together with the prawns and lower heat to simmer, cook until prawns turn pink. Season with freshly ground pepper.
Remove from heat and serve hot.
You will need:-
16 raw tiger prawns, with shell removed
1 teaspoon of olive oil
1/2 glass of white wine
2 tablespoons of passata
1 tablespoon of lemon juice
6 spring onions
1 tablespoon of freshly chopped coriander
1 tablespoon of freshly chopped parsley
1 clove of garlic, peeled and finely chopped
1/4 teaspoon of chili flakes
1 tablespoon of plain flour
1/2 teaspoon of ground coriander
1/2 teaspoon of ground cumin
1/2 teaspoon of paprika
Freshly ground black pepper to taste
Put the flour, ground cumin, ground coriander and paprika into a small plastic sandwich bag, shake to mix, then add the prawns, shake well to coat.
In a wok or large frying pan heat the oil, when hot add the chopped garlic, chili flakes, finely chopped spring onions and stir fry for 1 minute.
Add the wine, lemon juice and passata to the pan, stir and cook for further minute. Add the parsley and coriander together with the prawns and lower heat to simmer, cook until prawns turn pink. Season with freshly ground pepper.
Remove from heat and serve hot.
Wednesday 10 September 2008
2 Recipes From 2 Great Cook Books
Today's recipes come from another two of my favourite books, they contain great healthy recipes.
The first one is 'Quick Meatless Stroganoff' from Linda McCartney's book entitled Linda's Kitchen, packed with great vegetarian and vegan recipes.
The second is 'Stir Fried Prawns with Red Pepper' from The Plant Programme by Professor Jane Plant CBE and Gill Tidey, contains recipes for healthy living and said to fight breast cancer, a great book for any kitchen!
'Quick Meatless Stroganoff'
Serves 4 - 6
You will need:-
50g margarine
2 onions, thinly sliced
2 tablespoons of plain flour
150ml vegetable stock
300ml white wine
250g button mushrooms, halved
2 tablespoons of olive oil
250g vegetarian steak chunks or quorn pieces
300ml soured cream
Freshly ground black pepper
Freshly chopped parsley to garnish
1. In a large saucepan heat the margarine and add the onions, cover and cook until soft.
2. Add the flour, stir well, then add the stock and wine, stir well again to ensure that there are no lumps in the sauce.
3. Add the mushrooms, simmer uncovered for 5 minutes.
4. In another pan heat the oil and brown the vegetarian steak chunks. When browned add to mushrooms.
5. Stir in the soured cream, season with freshly ground pepper and continue to cook over low heat for a further 6 - 8 minutes.
6. Serve garnished with freshly chopped parsley.
Serves 4 - 6
You will need:-
50g margarine
2 onions, thinly sliced
2 tablespoons of plain flour
150ml vegetable stock
300ml white wine
250g button mushrooms, halved
2 tablespoons of olive oil
250g vegetarian steak chunks or quorn pieces
300ml soured cream
Freshly ground black pepper
Freshly chopped parsley to garnish
1. In a large saucepan heat the margarine and add the onions, cover and cook until soft.
2. Add the flour, stir well, then add the stock and wine, stir well again to ensure that there are no lumps in the sauce.
3. Add the mushrooms, simmer uncovered for 5 minutes.
4. In another pan heat the oil and brown the vegetarian steak chunks. When browned add to mushrooms.
5. Stir in the soured cream, season with freshly ground pepper and continue to cook over low heat for a further 6 - 8 minutes.
6. Serve garnished with freshly chopped parsley.
'Stir Fried Prawns with Red Pepper'
Serves 2
You will need:-
250g raw tiger prawns, peeled with tails left on
1 clove of garlic, peeled and crushed
2 medium red peppers, thinly sliced
16 small asparagus spears, cut into small pieces
2 large mushrooms, sliced
1 tablespoon of lemon or lime juice
2 tablespoons of olive oil
1 tablespoon of fresh coriander, chopped
Salt and pepper to taste
1. Heat the oil in and a wok, add the garlic, red pepper, asparagus and mushroom and stir fry for 3 minutes.
2. Add the prawns and fry until they turn pink.
3. Season with salt and pepper, add the coriander and serve.
Serves 2
You will need:-
250g raw tiger prawns, peeled with tails left on
1 clove of garlic, peeled and crushed
2 medium red peppers, thinly sliced
16 small asparagus spears, cut into small pieces
2 large mushrooms, sliced
1 tablespoon of lemon or lime juice
2 tablespoons of olive oil
1 tablespoon of fresh coriander, chopped
Salt and pepper to taste
1. Heat the oil in and a wok, add the garlic, red pepper, asparagus and mushroom and stir fry for 3 minutes.
2. Add the prawns and fry until they turn pink.
3. Season with salt and pepper, add the coriander and serve.
Tuesday 9 September 2008
Lamb with bulgar wheat
Today's recipe is one of my favourites from 'Fish & Figs' Recipe Book by Jacques Fricker & Dominique Laty. So simple to make and tastes wonderful.
Serves 6
You will need:-
750g diced lamb
250g bulgar wheat
3 tablespoons of olive oil
4 onions, halved and finely sliced
1 teaspoon of ground cinnamon
1 teaspoon of ground cumin
6 whole cloves
6 cardamon pods crushed
1 bay leaf
1/2 pint natural yogurt
pinch of paprika
3 garlic cloves
125g black olives
125 ml lemon juice
salt and pepper
Mint leaves to garnish
Soak the bulgar wheat in a bowl of water overnight, or for at least 4 hours.
Heat oil in large pan and cook onions until browned.
Add cinnamon, cumin, cloves, crushed cardamon and bay leaf and mix well.
Add the meat, yogurt, paprika, unpeeled garlic and olives, season with salt and pepper, cover and simmer for 15 minutes. (Depending on the quality of the lamb you may need to cook for up to 1 hour to ensure meat is tender)
Cover the meat with the drained bulgar wheat and pour over the lemon juice, cover the pan and cook for a further 5 minutes.
Sprinkle with chopped mint leaves and serve with side salad.
Monday 8 September 2008
Rich Chocolate Glaze
A yummy cake covering, perfect to cover any sponge cake or could even be used as a chocolate sauce for ice cream
Break up 1 175g bar of dark chocolate and place in small pan, add 1/4 pint of single cream and 1/2 teaspoon of instant coffee. Over a low heat melt the chocolate, stirring continuously to mix in the cream and coffee, when all the chocolate has melted remove from heat and pour over the cake, smoothing over the top and sides.
Friday 5 September 2008
Carrot and Coriander Salad
Great simple salad that goes with anything!
Serves 4
You will need:-
3 large carrots, peeled and grated
Juice from 1 lemon
2 tablespoons of freshly chopped coriander
1 tablespoon of olive oil
1 teaspoon of pumpkin seeds
1 teaspoon of sunflower seeds
1 tablespoon of sultanas
1/4 teaspoon of freshly ground black pepper
To make the salad place the carrot, coriander, sultanas, pumpkin and sunflower seeds in a large bowl and mix together.
In a small bowl mix together the lemon juice with the olive oil and the freshly ground pepper, stir well and pour over the carrots, mix together and add more pepper or add salt if required.
As an alternative to the pumpkin and sunflower seeds you could add nuts such as pine nuts, salted peanuts, cashew nuts, and for those that want a totally healthy salad you can omit the olive oil and pour the lemon juice directly onto the carrots together with the pepper.
Looks and tastes great, prepared in just a few minutes.
Serves 4
You will need:-
3 large carrots, peeled and grated
Juice from 1 lemon
2 tablespoons of freshly chopped coriander
1 tablespoon of olive oil
1 teaspoon of pumpkin seeds
1 teaspoon of sunflower seeds
1 tablespoon of sultanas
1/4 teaspoon of freshly ground black pepper
To make the salad place the carrot, coriander, sultanas, pumpkin and sunflower seeds in a large bowl and mix together.
In a small bowl mix together the lemon juice with the olive oil and the freshly ground pepper, stir well and pour over the carrots, mix together and add more pepper or add salt if required.
As an alternative to the pumpkin and sunflower seeds you could add nuts such as pine nuts, salted peanuts, cashew nuts, and for those that want a totally healthy salad you can omit the olive oil and pour the lemon juice directly onto the carrots together with the pepper.
Looks and tastes great, prepared in just a few minutes.
Tuesday 2 September 2008
Spicy Lamb Burgers
Similar to lamb kofta kebabs, these can be served as a main dish with some rice, salad and nan bread or as a burger on a bread roll, or even cold with a picnic.
Makes approximately 10 burgers
You will need:-
500g minced lamb
1 onion, roughly chopped
1 red chili
2 cloves of garlic, peeled
1/2 yellow pepper, roughly chopped
2 tablespoons of freshly chopped coriander
1 tablespoon of ground cumin
1 tablespoon of ground coriander
Freshly ground black pepper
3 tablespoons of cooking oil
Put the onion, garlic, chili, yellow pepper and coriander in a food processor, process for approx 2 minutes until all the ingredients are finely chopped.
In a large mixing bowl add the contents of the food processor, pepper and the minced lamb. Mix well using your hands to combine the ingredients.
Pre-heat oven to 190C or Gas Mark 5
Shape the mince mixture into 10 small balls and then flatten to a thickness of approx 1 inch
In a large frying pan add the oil and place over medium heat, when the oil is hot add the burgers, cooking in batches. Brown the burgers on all sides, remove from pan and place on baking tray. When all the burgers are browned put the baking tray in the oven and cook for a further 30 minutes, turning once during cooking.
Remove from oven and serve hot.
Monday 1 September 2008
Fragrant Yellow Rice
Saffron rice is delicious, it can be served with curries, tandoori chicken or as a side dish to any other meal.
Serves 4
You will need:-
1 cup of basmati rice
2 whole cloves
2 cardamon pods
Pinch of saffron threads
1 tablespoon of ghee or butter/margarine
1 teaspoon of black onion seeds
In a large pan place the rice, cloves, cardamon pods and saffron, cover with water, bring to the boil and cook for 10 to 15 minutes, add more water if necessary during cooking. Remove from heat and strain off water using small colander, place the colander over the pan and leave to drain for another 5 minutes. Stir in the black onion seeds and serve.
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