Curried Parsnip Soup

by | Mar 11, 2018 | Dinner Recipes, Lunch Recipes, Munchies

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Curried Parsnip Soup

Ingredients

  • 1 tbsp Vegetable Oil
  • 1 tbsp Butter
  • 1 Red Onion (chopped)
  • 3 Parsnips (chopped)
  • 2 Garlic Cloves (crushed)
  • 2 tsp Garam Masala
  • 1 1/2 tsp Chili Powder
  • 1 tbsp Plain A.P. Flour
  • 3 3/4 cup Vegetale Stock

Instructions

  • Heat oil and butter until melted, add onions, parsnips, garlic and sauté for 5-7 min, stirring until soft.
  • Add spices and cook 30 seconds, sprinkle flour in, mix well for 30 seconds. Stir in stock, lemon rind and juice.
  • Reduce heat and simmer for 20 minutes.
  • Blend the soup to the chunkiness you want. (You can reserve some of the chunks for add after to a smoother soup)
  • Season to taste.

Seafood Chowder

by | Mar 11, 2018 | Dinner Recipes, Munchies

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Seafood Chowder

Prep Time10 mins
Cook Time20 mins
Total Time30 mins
Servings: 4

Ingredients

  • 1 Large Leek (cut into chunky slices and washed)
  • 5 1/2 oz Potato (washed and cubed)
  • 1 Fresh Bay Leaf
  • 1/2 tsp Sweet Smoked Paprika
  • 16 oz Chicken or Vegetable Chicken Stock
  • 16 oz Fat Free Milk
  • 9 oz Smoked, Skinless Haddock (cut into large chunks)
  • 10 1/2 oz Boiled Potato (mashed)
  • 5 1/2 oz Peeled Prawns (can substitute with shrimp)
  • 5 1/2 oz Cooked Sweetcorn (drained, if from a can)
  • 1/2 Bunch of Snipped Fresh Chives

Instructions

  • Heat a large, heavy based saucepan and coat with low fat spray. Add the sliced leeks, cubed potatoes and bay leaf. Cook on medium heat for 5 minutes stirring occasionally.
  • Stir in the paprika to coat the leeks and potatoes, then add the stock. Bring to the boil then cover and simmer for 10 min, or until the vegetables are tender.
  • Remove the lid and add the milk and haddock for 4-5 minutes until the fish is just cooked. Meanwhile stir some of the soup into the mash potato until it is sloppy then pour back and the soup and mix gently.
  • Add the prawns, sweetcorn and half the chives. Heat through, then season. Divide between 4 bowls and garnish with remaining chives.
Sweet and Sour Chicken

Sweet and Sour Chicken

by | Mar 11, 2018 | Dinner Recipes, Lunch Recipes, Munchies

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Sweet and Sour Chicken

Ingredients

Main

  • 4 1/2 oz Rice
  • 2 tsp Vegetable Oil
  • 7 oz Skinless Chicken Breast (cut into bite size pieces)
  • 1 Carrot (cut into matchsticks)
  • 1/2 tsp Finely Grated Ginger
  • 3 1/2 oz Canned Pineapple (drained, cut into chunks)
  • 2 Spring Onions (sliced thinly on the diagonal)

Sauce

  • 2 tbsp Ketchup
  • 2 tbsp Rice Wine Vinegar
  • 2 tsp Caster Sugar

Instructions

  • Cook the rice according to pack instructions. Drain and keep warm.
  • Meanwhile, mix all the sauce ingredients together in a jug with the pineapple juice and set aside.
  • Heat a wok with the oil. Dip the chicken pieces in the soy sauce and then coat with cornflour.
  • Add to the hot oil in batches. Cook for 3-4 minutes, turning until golden and just cooked. Set to the one side.
  • Add the carrot and peppers to the pan and cook for 2 minutes to soften slightly. Add the ginger and garlic and cook for 30 seconds. Tip the sauce into the pan, stir for 1 minute, until bubbling and everything is glossy.
  • Add the chicken, pineapple chunks and spring onions and heat it all through. Serve with the rice. (I love brown rice)
Stuffed Bell Peppers

Stuffed Bell Peppers

by | Mar 11, 2018 | Dinner Recipes, Munchies

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Stuffed Bell Peppers

Servings: 6

Ingredients

  • 6 Medium/Large Bell Peppers
  • 1 cup Rice (I prefer brown rice)
  • 1 Large onion (finely chopped)
  • 3 Canned Anchovy Filets (chopped)
  • 2 Garlic Cloves (finely chopped)
  • 3 Medium Tomatoes (peeled and cut into small chunks)
  • 4 tbsp White Wine
  • 3 tbsp Chopped Parsley
  • 1/2 cup Mozzarella
  • 6 tbsp Parmesan
  • 4 tbsp Olive Oil
  • 1 dash Salt
  • 1 dash Pepper

Instructions

  • Cut the top of the peppers, scrape out the seeds and core. Blanch the peppers and their tops in a pan of boiling water for 3-5 minutes. Remove and drain on a rack.
  • Boil the rice you have chosen, following packet instructions, but drain and rinse in cold water 3 mins before full time.
  • In a large frying pan, heat 2 tbsp of oil and sauté the onions until soft. Stir in the chopped anchovy pieces and the garlic and mash them. Add tomatoes and wine. Cook for 5 mins.
  • Preheat oven 190 degrees/375 degrees /Gas 5 degrees.
  • Remove the tomato mixture from the heat. Stir in the rice, parsley, mozzarella and 4 tbsp parmesan cheese. Season to taste.
  • Pat the inside of the peppers dry, sprinkle with salt and pepper. Shift the peppers with the rice mixture.
  • Sprinkle the top with parmesan and remaining oil.
  • Arrange peppers in a shallow baking dish. Pour enough water to come 1cm/1/2 in up the side of peppers. Bake for 25 minutes.
  • Serve at once with a fresh tomato sauce if you wish. They can be served warm, hot or cold.

Jacket Potatoes (Also known as Baked Potatoes)

by | Mar 11, 2018 | Dinner Recipes, Lunch Recipes, Munchies, Snack Recipes

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Jacket Potatoes (Also known as Baked Potatoes)

Ingredients

  • 1 - 2 Potatoes

Instructions

Microwave Method

  • Choose medium-sized potatoes - scrub, then piece skins in several places.
  • Wrap in paper towel individually.
  • Cook on full power 5-6 minutes for 1 potato and allow an extra 2 minutes for each additional potatoes.

Oven Method

  • Heat oven to 425/220 degrees. Wash and dry potatoes.
  • Prick the potato skins in several places.
  • Place rock salt in the base of the roasting tin, place potatoes on top and bake for 1- 1 ½ hours. To test if they are ready, insert a skewer easily in and out.