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