Quick orange and lemon chicken

http://www.bbc.co.uk/food/recipes/quick_orange_and_lemon_60372

Less than 30 mins preparation time

10 to 30 mins cooking time

Serves 4

 

Orange and lemon zest give a zingy flavour to this chicken stir fry, served with garlicky Chinese greens and rice.

Ingredients

For the chicken

• 450g/1lb boneless chicken breasts, skinned, cut into 2.5cm/1in cubes
• 2 tsp light soy sauce
• 1 tsp Shaoxing rice wine (or dry sherry)
• 1 tsp cornflour
• 1 tbsp groundnut (peanut) oil
• 1 tsp salt
• freshly ground white pepper
• 2 tbsp finely chopped orange zest
• 1 tbsp finely chopped lemon zest
• 2 tsp sesame oil
• 3 tbsp finely chopped fresh coriander

For the rice

• enough long-grain rice to fill a measuring jug to 400ml/14fl oz level

For the greens

• 1 tbsp groundnut or peanut oil
• 3 garlic cloves, finely sliced
• 2 tsp salt
• 750g/1½lb Chinese greens, such as choi sum or bok choi

Preparation method

1. Combine the cubed chicken with the soy sauce, rice wine (or dry sherry) and cornflour in a small bowl. Put the mixture in the fridge for about 15 minutes.
   
2. For the rice, put the rice into a heavy pan with 600ml/21 fl oz water. The general rule of thumb is that the water should come up above the level of the rice by about 2.5cm/1in, or the top part of the thumb!
   
3. Bring the water to the boil and cook until most of the surface liquid has evaporated - this should take about 15 minutes. The surface of the rice should have small indentations like a pitted crater.
   
4. At this point, cover the pan with a very tight-fitting lid, turn the heat as low as possible and let the rice cook undisturbed for 15 minutes. There is no need to 'fluff' the rice, let it rest for five minutes before serving it.
   
5. To finish the chicken, heat a wok until it is very hot and then add the oil. When the oil is very hot and slightly smoking, add the chicken to the wok, together with the salt, pepper and orange and lemon zest.
   
6. Stir-fry the mixture for four minutes, or until the chicken is cooked. Stir in the sesame oil and give the mixture two turns and cook for another three minutes. Finally add the coriander and continue to stir-fry for another minute. Turn onto a platter and serve at once.
   
7. For the greens, heat a wok or large frying-pan over high heat until it is hot. Add the oil, and, when it is very hot and slightly smoking, add the garlic and salt. Stir-fry the mixture for 15 seconds. Quickly add the Chinese greens. Stir-fry for 3-4 minutes, or until the greens have wilted, but are still slightly crisp.
   
8. Serve the chicken with the Chinese greens and rice.
   

Flaked salmon salad with honey dressing

http://www.bbcgoodfood.com/recipes/flaked-salmon-salad-honey-dressing





Prep: 10 mins No cook

Ingredients

• 2 generous handfuls baby salad leaves, rocket or lamb's lettuce
• 140g sugar snap peas
• 1 avocado, stoned, peeled and diced
• 2 cooked salmon fillets (from Crispy Asian salmon, see 'goes well with'), flaked, skin removed
• small handful coriander, finely chopped

For the dressing

• ½ tsp clear honey
• 1 tbsp boiling (or very hot) water
• 2 tsp cider vinegar
• 1 tsp tamari or soy sauce
• 1 tbsp mirin (use Sherry or sweet Marsala wine if you don't have mirin)

Method

1. For the dressing, put the honey and hot water in a jar, and shake vigorously to loosen the honey. Add the other dressing ingredients and mix well.
2. Put the salad leaves, sugar snap peas and avocado in a large bowl or plastic container, and mix together. Scatter the salmon and the coriander on top. Serve directly from the bowl with the dressing on the side.

Recipe from Good Food magazine, July 2014

Crispy Asian salmon with stir-fried noodles, pak choi & sugar snap peas

http://www.bbcgoodfood.com/recipes/crispy-asian-salmon-stir-fried-noodles-pak-choi-sugar-snap-peas




Prep: 10 mins Cook: 15 mins

Ingredients

• 2 x 100g salmon fillets (plus 2 more 100g salmon fillets if cooking for Flaked salmon salad lunch - see 'goes well with')

For the marinade

• 2 tsp reduced salt tamari or soy sauce
• 2cm piece ginger, peeled and finely chopped or grated
• 1 garlic clove, finely chopped
• 2 tbsp lemon or lime juice
• 1 tsp sesame oil

For the stir-fried noodles

• 85g vermicelli rice noodles
• 2 tsp rapeseed oil
• 1 tsp sesame oil
• 1 spring onion, trimmed and thinly sliced
• 1 garlic clove, finely chopped
• ½ red chilli, deseeded and finely chopped
• 2cm piece ginger, peeled and finely chopped
• 100g sugar snap peas
• 100g pak choi (or spinach)
• 1 large red pepper, sliced
• 1 tsp tamari or soy sauce
• 1 tsp Thai fish sauce
• juice ½ lime
• 1 tbsp finely chopped coriander

Method

1. Make the marinade by mixing together all the ingredients. Place the salmon fillets in a small bowl and spoon over the marinade, turning the fish so that it’s nicely coated. Cover with cling film and leave to sit for 10 mins (or longer if you have time).
2. Meanwhile, cook the noodles following pack instructions, then drain and sit them in a bowl of cold water.
3. Heat a non-stick frying pan. Add the salmon fillets, skin-side down, and leave for 3 mins. When the fish is slightly crispy, flip over and cook for a further 3 mins on the other side. Just before you remove the fish from the pan, add any remaining marinade and let it sizzle for 10 secs. Place 2 of the fillets, skin-side up, with their juices on a plate and cover with foil to keep warm. Put the other 2 fillets on another plate if using for Flaked salmon salad (see 'goes well with'), cover with foil, leave to cool, then chill.
4. In a frying pan or wok, heat the rapeseed and sesame oils over a high heat. Add the spring onion, garlic, chilli and ginger, and stir constantly for about 1 min. Add the sugar snap peas, pak choi and pepper, and stir for another 1-2 mins, then add the cooked noodles. Toss well, then add the soy sauce, fish sauce and lime juice, and mix until well combined and the pan is sizzling.
5. Remove from the heat and divide between 2 bowls. Top each with a salmon fillet and drizzle over any juices. Sprinkle with coriander and serve.

Recipe from Good Food magazine, July 2014

Falafels with houmous & tabbouleh

http://www.bbcgoodfood.com/recipes/falafels-houmous-tabbouleh



Prep: 10 mins Cook: 20 mins 

Ingredients

For the falafel

• 1 tsp cumin seeds
• 1 tsp coriander seeds
• 400g can chickpeas, drained
• 400g can butter beans, drained
• juice ½ lemon
• small pack coriander, including stalks
• ¼ red chilli, deseeded, and chopped
• 1 garlic clove, crushed
• 1 egg yolk, beaten
• small pack parsley
• 4 tbsp wholemeal flour

For the houmous

• 400g can chickpeas, drained
• 1 tbsp tahini paste
• pinch of ground cumin
• 1 tbsp extra virgin olive oil
• juice ½ lemon

For the tabbouleh

• 50g barley couscous
• 1 tbsp extra virgin olive oil
• juice 1 lemon
• small pack parsley, finely chopped
• small pack mint, finely chopped
• small pack coriander, finely chopped
• 2 spring onions, white parts only, finely sliced
• ½ cucumber, deseeded and cut into small pieces
• 3 tomatoes, quartered, deseeded and cut into small pieces

Method

1. Heat oven to 180C/160C fan/gas 4 and put a non-stick baking tray inside. For the falafels, heat a large non-stick frying pan, add the cumin and coriander seeds and dry-fry until fragrant (1-2 mins), stirring occasionally to prevent burning. Remove from the pan.
2. Put the seeds, the remaining falafel ingredients and some seasoning into a food processor and blitz until you have a chunky paste. If it seems too dry, add 1 tsp water and blitz again until you have the consistency of damp sand. Using your hands, divide the mixture into 12 falafel balls and chill for 30 mins.
3. Heat a non-stick frying pan. When hot, add the falafel balls, pressing down into the pan to make patties. Leave to cook, without turning, for 2-3 mins, then check to make sure they’re brown and crisp. Turn and cook the other side for 2 mins more. Remove from the pan, transfer to the baking tray in the oven and cook for a further 10 mins. Meanwhile, prepare the barley couscous following pack instructions.
4. For the houmous, put all the ingredients, except the lemon, into a food processor and blitz to form a stiff paste. With the motor running, slowly add the lemon juice and up to 3 tbsp water to get it to the consistency of your choice.
5. For the tabbouleh, mix the olive oil, lemon juice and some black pepper in a small bowl. In a larger bowl, combine the rest of the tabbouleh ingredients, along with the cooked couscous, and add the dressing. Mix well.
6. Put aside 4 falafels and 4 tbsp houmous in the fridge for Stuffed Moroccan pittas (see 'goes well with', right). Serve the remaining falafels with the remaining houmous and the tabbouleh.

Recipe from Good Food magazine, July 2014

Sticky citrus & mustard glazed salmon

http://www.bbcgoodfood.com/recipes/sticky-citrus-mustard-glazed-salmon





Prep: 25 mins Cook: 35 mins 

Ingredients

• assortment of citrus fruits, thinly sliced (we used 1 grapefruit, 1 orange, 2 lemons and 2 limes), plus 200ml citrus juice (from any of the above fruit)
• 4 tbsp clear honey
• 1 tbsp wholegrain mustard
• small pack dill, chopped
• 800g fillet of salmon, deboned and skinned

Method

1. Heat oven to 180C/160C fan/gas 4. Pour the citrus juice, honey and mustard into a saucepan and boil rapidly until reduced to a sticky sauce.
2. Arrange the sliced fruit in the bottom of a casserole dish and scatter it with half the dill. Season the salmon fillet and put it on top of the fruit, then brush with the sticky sauce. Bake for 20 mins until the salmon is cooked though. Scatter with more dill before serving.

Recipe from Good Food magazine, July 2014

Creamy tomato risotto

http://www.bbcgoodfood.com/recipes/creamy-tomato-risotto





Prep: 5 mins Cook: 35 mins 

Ingredients

• 400g can chopped tomatoes
• 1l vegetable stock
• knob of butter
• 1 tbsp olive oil
• 1 onion, finely chopped
• 2 garlic cloves, finely chopped
• 1 rosemary sprig, finely chopped
• 250g risotto rice
• 300g cherry tomatoes, halved
• small pack basil, roughly torn
• 4 tbsp grated Parmesan

Method

1. Tip the chopped tomatoes and half the stock into a food processor and pulse until smooth. Pour into a saucepan with the remaining stock, bring to a gentle simmer and keep over a low heat.
2. Meanwhile, place the butter and oil in the base of a large saucepan and heat gently until the butter has melted. Add the onion and gently cook for 6-8 mins until softened. Stir in the garlic and rosemary, then cook for 1 min more. Add the rice and cook, stirring, for 1 min.
3. Start adding the hot stock and tomato mixture about a quarter at a time. Let the risotto cook, stirring often, adding more stock as it is absorbed. After you have added half the stock, add the cherry tomatoes. After 20-25 mins, the rice should be creamy and tender, the cherry tomatoes softened and all of the stock should be used up.
4. Cover and leave for 1 min, then stir in the basil. Serve sprinkled with Parmesan and a good grinding of black pepper.

Recipe from Good Food magazine, July 2014

Chicken & olive casserole

http://www.bbcgoodfood.com/recipes/chicken-olive-casserole





Prep: 10 mins Cook: 30 mins 

Ingredients

• 2 tbsp olive oil
• 1 large onion, finely chopped
• 2 garlic cloves, finely sliced
• 8 large boneless, skinless chicken thighs
• 1 large rosemary sprig, leaves picked and finely chopped
• 2 tbsp sundried tomato paste
• 2 x 400g cans chopped tomatoes
• 1 tbsp clear honey
• 100g pitted green and black olives with herbs
• 2 tbsp capers
• small bunch flat-leaf parsley, roughly chopped
• rice, to serve

Method

1. Heat the oil in a large saucepan or flameproof casserole dish on a medium heat, add the onion and cook for a few mins. Add the garlic and cook for 1 min more. Remove the onion and garlic from the pan and set aside on a plate.
2. Turn up the heat, add the chicken and cook for a few mins each side until golden.
3. Return the onion and garlic to the pan with the remaining ingredients. Cover and cook for 20 mins until the chicken is cooked through, juicy and tender, and the sauce is rich and thickened. Serve with rice.

Recipe from Good Food magazine, July 2014

Sticky teriyaki salmon rice

http://www.bbcgoodfood.com/recipes/sticky-teriyaki-salmon-rice





Prep: 10 mins Cook: 20 mins 

Ingredients

• 1 tbsp teriyaki sauce
• 1 tbsp sweet chilli sauce
• 1 salmon fillet, skin on
• 50g wholemeal basmati rice
• 1 head pak choi, halved
• 1 tsp sesame seed
• 2 spring onions, finely chopped
• small bunch coriander, roughly chopped
• squeeze of lime

Method

1. Put the teriyaki and chilli sauces in a shallow dish and mix together well. lay the salmon fillet in the marinade flesh-side down. Set aside while you prepare the rice and pak choi.
2. Put the rice in a medium saucepan and cover with cold water. Bring to the boil, then simmer for 20 mins until the rice is tender and has absorbed all the water – 6 mins before the end of cooking, put the pak choi in a colander and sit on top of the rice to steam, covered with a lid.
3. Meanwhile, heat the grill to high and place the salmon fillet, skin-side up, on a baking tray lined with foil. Grill for 4-5 mins, basting with the marinade, then turn over and grill for a further 3 mins. Sprinkle with the sesame seeds and cook for 1 min more until the seeds are toasted and the salmon cooked through.
4. Stir the spring onions and coriander through the rice and serve topped with the salmon fillet. Spoon over any excess marinade left in the baking tray, and add a squeeze of lime. Serve the steamed pak choi alongside.

Recipe from Good Food magazine, July 2014

Pesto pizza with aubergine & goat’s cheese

http://www.bbcgoodfood.com/recipes/pesto-pizza-aubergine-goats-cheese


 


















 Prep: 10 mins Cook: 15 mins 

Ingredients

• ½ quantity pizza dough (see Basic pizza dough recipe in 'goes well with', right), divided into 2 balls
• 1 small aubergine, thinly sliced lengthways
• 1 medium red onion, thickly sliced
• 2 tbsp extra virgin olive oil
• 4 tbsp fresh pesto (shop-bought or homemade)
• 75g firm goat's cheese
• chilli flakes (optional)
• basil leaves, to serve

Method

1. Prepare the dough following the instructions in Basic pizza dough recipe in 'goes well with', right.
2. Toss the vegetables in the oil and season well. Grill on your barbecue or griddle pan, about 5 mins each side, until black lines appear and the aubergines are soft. Remove and set aside. Cook one side of the pizzas.
3. Spread the pesto onto the cooked side of the pizzas. Add the aubergine, onion and goat’s cheese, broken into chunks, plus chilli flakes if you like it spicy. Grill, covered, until the cheese is melted. Serve with the basil leaves sprinkled over.

Recipe from Good Food magazine, July 2014

Garlic pizza with tomato & mozzarella

http://www.bbcgoodfood.com/recipes/garlic-pizza-tomato-mozzarella

Prep: 10 mins Cook: 10 mins 

Ingredients

• ½ quantity pizza dough (see recipe in 'goes well with', left), divided into 2 balls
• 1 shallot, cut into half moons
• 2 tbsp white balsamic vinegar
• 3 tbsp extra virgin olive oil
• 2 garlic cloves, very finely sliced
• handful vine-ripened or cherry tomatoes (a mixture of red and yellow is nice), halved or quartered
• 1 ball buffalo mozzarella, drained
• 10 basil leaves
• 10 mild black olives (small ones like Couchillo)

Method

1. Prepare the dough following the instructions in Basic pizza dough recipe in 'goes well with', right.
2. Place the shallots in 1 tbsp of the vinegar, along with some salt to slightly pickle, and let sit while you cook one side of the pizzas.
3. Drizzle the cooked side of the pizzas with 1 tbsp olive oil each, then divide the garlic between them. Season and grill, uncooked-side down, until crisp. 4 Remove the pizzas and top with the tomatoes, cheese, basil, olives and the remaining olive oil and vinegar. Drain the shallots and sprinkle over. Season everything and serve.

Baigan Bhurtha

Baigan Bhurtha

Ingrediants (Serves four)

2 large aubergines (250-300g each)
3-4 large tomatoes, chopped (approx. 400g)
8 garlic cloves, finely chopped
1 large onion, grated/finely chopped
1 cup green peas, boiled
2 green chillies, finely chopped
1/2 teaspoon garam masala
1/2 teaspoon red chilli powder








1+ teaspoons anise seeds
2 tablespoons oil
salt to taste
1 tablespoon coriander leaves, finely chopped (to garnish)

Method:

Burn the aubergines over a direct flame or barbecue mesh. Rotate and cook until evenly soft all over. Scrape off burnt skin. Mash softened aubergines; set aside. Heat oil, add anise seeds; cook until they splutter. Add garlic and onions; stir-fry for 4-5 minutes until onions become golden. Add tomatoes, green chillies, and spices. Stir-fry for 3-4 minutes. Add mashed aubergines and boiled peas, stir and cook covered until the oil separates. Serve with chopped coriander and chapattis or parathas.

Preparation time: 30 Minutes

Macaroni Cheese With Butternut Squash

Macaroni Cheese With Butternut Squash

Ingredients:

300g Dreamfields low-carb macaroni

200g butternut squash

125ml chicken stock

1tbsp olive oil spread

1tsp anchovy paste

Put a large pot of water on to boil over a medium high heat. Give the water a good salting. Once it’s hot enough to create big, fat, moving bubbles, add the macaroni. Stir immediately after adding the pasta and occasionally during the cooking process to ensure it doesn’t stick or catch. Boil the macaroni for 7 minutes; you want it ever so slightly underdone as it will cook further when it goes in the oven with the sauce. While the macaroni is cooking get on with the sauce - it will only take about 7 minutes to make if you get a move on.

Peel the butternut squash and remove the seeds. Cut it into quarters (you’ll need about half a squash).Cut the quarters into slices about as thick as a pound coin, otherwise it will take too long to cook. Boil for 7 minutes in lightly salted water.

Melt the margarine in a frying pan, sprinkle in the flour and whisk. Let the flour cook for a minute - this is crucial to cook off its gluten-y flavour. Slowly whisk in the chicken stock, then add the milk and mustard powder. Turn up the heat and bring the mixture to a boil. Let the sauce reduce until it’s the consistency of heavy cream, which should take about 3 minutes. Whisk constantly. Once the squash is soft, drain it and mash or blend until it is pureed and lump free. Add the squash to the sauce and stir well.

Preheat the oven to 180 C/gas mark 4. Grate the cheddar cheese over the large holes on a box grater. Stir the cheese into the sauce.

Drain the macaroni in a sieve: give it a good shake to get all the water out and then pour into the sauce. Stir well and season with salt and pepper. Pour the mixture into a casserole dish that has been given a squirt of non-stick cooking spray.

Pop the casseole in the oven for 5 minutes. Serve.

Chicken Mushroom and Bacon Pie

Chicken Mushroom and Bacon Pie

       

Recipe courtesy Nigella Lawson, 2007

       

Even the word pie is comforting. But then, it would be hard to deny the very real lure of pastry, especially when - as here - you know you're going to dunk it in gravied juices till its gorgeous lightness is deliciously, soggily heavy. I concede, however, that making and rolling out your own pastry is not necessarily the speediest option, so I use bought, all-butter-, ready-rolled puff pastry and feel fine about it. I make the pie even easier, by browning the chicken and making the sauce all in one go. And a gold-crusted, welcoming pie for 2 in half an hour is not bad going.

   

       

Prep Time:

10 min

Inactive Prep Time:

--

Cook Time:20 min       

Level:Easy   

Serves:2 servings

Ingredients       

   

               

• 3 rashers streaky bacon, cut or scissored into 1-inch strips
• 1 teaspoon garlic infused oil
• 2 cups chestnut mushrooms, sliced into 1/4-inch pieces
• 8 ounces chicken thigh fillets cut into 1-inch pieces
• 2 1/2 tablespoons all-purpose flour
• 1/2 teaspoon dried thyme
• 1 tablespoon butter
• 1 1/4 cups hot chicken stock
• 1 tablespoon Marsala
• 1 (13-ounce) 9 by 16-inch sheet all-butter ready-rolled puff pastry

               

Directions

           

Preheat the oven to 425 degrees F. Fry the bacon strips in the oil until beginning to crisp, then add the sliced mushrooms and soften them in the pan with the bacon.

       

Turn the chicken strips in the flour and thyme (you could toss them about in a freezer bag), and then melt the butter in the pan before adding the floury chicken and all the flour left in the bag. Stir around with the bacon and mushrooms until the chicken begins to color.

       

Pour in the hot stock and Marsala, stirring to form a sauce and let this bubble away for about 5 minutes.

       

Make a pastry rim for each of your pots for the pies, by this I mean an approximately 1/2-inch strip curled around the top of the pots. Dampen the edges to make them stick.

       

Cut a circle bigger than the top of each pie-pot for the lid, and then divide the chicken filling between the two.

       

Dampen the edges again and then pop on the top of each pie sealing the edges with your fingers or the underneath of the prongs of a fork.

       

Cook the pies for about 20 minutes turning them around half way through cooking. Once cooked, they should puff up magnificently.

South Indian Vegetable Curry

       

       

       

Prep Time:25 min

Inactive Prep Time:

--

Cook Time:30 min

       

Level:Easy

       

Serves:4 servings

   

                   

Ingredients

               

• 2 tablespoons garlic oil
• 1 onion, peeled, halved and cut into half moons
• Pinch kosher salt
• 1 green chile seeded and finely chopped
• 3/4-inch chunk fresh ginger, peeled and cut into fine strips
• 1/4 teaspoon crushed chiii flakes
• 1 teaspoon turmeric
• 1 teaspoon ground cumin
• 1 teaspoon ground coriander
• 1 teaspoon ground ginger
• 1 (13.5-ounce) can coconut milk
• 1 quart vegetable stock
• 1 teaspoon sugar
• 1 tablespoon tamarind paste
• 12 ounces cauliflower, broken into florets (about 3 1/2 cups)
• 12 ounces broccoli, broken into florets (about 3 1/2 cups)
• 2 ounces green beans, trimmed and halved (large handful)
• 4 ounces baby corn, halved (about 1 1/2 cups)
• 6 ounces sugar snap peas (about 2 cups)
• 2 tablespoons chopped dill or coriander, or mixture of both

               

Directions

   

       

Heat the oil in a heavy-bottomed casserole or pan over low heat and fry the sliced onion sprinkled with some salt until it begins to soften. Add the chile and ginger strips and stir every now and again while cooking for about 1 minute.

       

Add the chili flakes, the turmeric, cumin, coriander and ginger. Stir well and let cook for about 1 minute or so. Pour in the coconut milk, stock, sugar and tamarind paste. Stir to combine. Bring to a boil over medium-low heat and add the cauliflower first, then the broccoli. Cook for 10 minutes, then add the green beans and baby corn. Check the vegetables after about 5 minutes or so to see if they are tender, letting them cook for longer if needed.

       

Once they are tender add the sugar snaps and season to taste, to taste. When the sugar snap peas are hot, serve generously sprinkled with the herbs of your choice. Transfer the curry to a serving bowl. Serve with some plain rice or some warmed Indian flatbread on the side for dunking.