Curried Parsnip Soup

by | Mar 11, 2018 | Hot Grub, Main Dishes, Recipes, Sides

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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.

Lemon-Scented Broccolini

by | Mar 11, 2018 | Hot Grub, Recipes, Sides

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Lemon-Scented Broccolini

Ingredients

  • 24 oz Broccolini (washed and chopped)
  • 1 cup Water
  • 4 Strips of Lemon Peel
  • 1 pinch Salt

Instructions

  • Place broccolini in a large, microwavable bowl. Add 1 cup of water and tuck lemon peel in and around the broccolini.
  • Cover with plastic wrap and microwave for 5 minutes on high.
  • Remove from microwave, drain and add a little salt, if desired.

Pear, Peach, Mozzarella, and Parmesan Salad

by | Mar 11, 2018 | Hot Grub, Recipes, Sides

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Pear, Peach, Mozzarella, and Parmesan Salad

Ingredients

  • 25 ml White Wine Vinegar
  • 1 tbsp Whole Grain Mustard
  • 1 tbsp Dijon Mustard
  • 75 ml Olive Oil
  • 1 tbsp Honey
  • 4-6 Handfuls of Mixed Salad Leaves
  • 6 Peaches (cut into segments)
  • 6 Pears (cut into long strips)
  • 6 Balls of Mozzarella (cut into chucnks)
  • 50 g Parmesan Shaved

Instructions

  • To make the salad dressing, put the vinegar, whole grains and Dijon mustard in a bowl and mix with a hand-held blender. Pour the olive oil in a steady stream, blending continually until the dressing reaches a thick consistently. Add the honey.
  • Place the salad leaves into a large bowl and pour in a little of the dressing. Mix to ensure all the leaves are covered then add the peaches, pears and mozzarella.
  • Divide the salad into 4 bowls and arrange Parmesan shavings on top of each drizzle with a little more dressings and serve.

Seafood Chowder

by | Mar 11, 2018 | Hot Grub, Main Dishes, Recipes, Sides

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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 | Hot Grub, Main Dishes, Recipes, Sides

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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)

Blackcurrant Crumble

by | Mar 11, 2018 | Recipes, Sweet Bites

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Blackcurrant Crumble

Servings: 5

Ingredients

Main

  • 16 oz Blackcurrants
  • 2 tbsp Sugar

Crumble Topping

  • 8 oz Plain Flour (I prefer whole wheat flour)
  • 5 oz Brown Sugar
  • 3 oz Butter (room temperature)
  • 1 tsp Baking Powder (level teaspoon)

Instructions

  • Place the flour in a large bowl, add baking powder (I mix with a balloon whisk).
  • Add butter and rub into the flow lightly, using fingertips. Rub until it looks like breadcrumbs.
  • Add the sugar and combine until evenly mixed. Your topping is now ready.
  • Place the blackcurrants (fruit) into a deep dish, put the crumble on top. Bake at 350 degrees Farenheit for 30-40 minutes.