Spiced potato samosas

http://www.bbcgoodfood.com/recipes/1974649/spiced-potato-samosas

Prep:35 minsCook:40 mins

Skill level

Moderately easy

Servings

Serves 8

Healthy little pastry pockets of potato and peas flavoured with Indian spices - ideal for afternoon tea, canapés or a buffet

Ingredients

• 2 small onions, chopped
• 2 garlic cloves, chopped
• 4cm-piece fresh ginger, grated
• 2 green chillies, deseeded and finely chopped
• 4 tbsp oil
• 3 large potatoes, cut into small cubes
• 100g frozen peas or finely sliced green beans
• small bunch coriander, leaves chopped
• mango chutney, to serve

For the pastry

• 2 tbsp oil
• 225g plain flour

Method

1. To make the pastry, add the oil to the flour with 100ml warm water and mix to form a dough. Knead briefly and leave to rest for 30 mins.
2. Fry the onions, garlic, ginger and chilli together in 2 tbsp oil for 1 min, then add the potatoes. Cook over a low heat, stirring often, until the potatoes are cooked through – add a little water if they begin to stick. Add the peas or beans and cook until tender, then stir in the coriander, season well and leave to cool.
3. Heat oven to 200C/180C fan/gas 6. Divide the dough into 8 balls. One by one, roll each ball into a thin circle, then halve to make 2 semi-circles. Use your finger to brush a little water along the straight edges. Hold one and bring the 2 corners together and, using your hand as a cup, seal along the straight edge to form into cones. Fill the cones with the potato mix and pinch the tops closed, sealing again with water. Brush with remaining oil on all sides. Put on baking sheet and bake for 20 mins or until the pastry is crisp. Serve with mango chutney.

Recipe from Good Food magazine, March 2012

Leek, cheese & potato pasties

http://www.bbcgoodfood.com/recipes/1958638/leek-cheese-and-potato-pasties

Prep:30 minsCook:55 minsPlus cooling

Skill level

Moderately easy

Servings

Makes 6

Mini veggie pastry parcels with oozing cheese make a great value and comforting home made snack

Ingredients

• 2 small potatoes (about 300g/11oz), cut into 1cm cubes
• knob of butter
• 2 small leeks, tough outer leaves removed, split in half lengthways and finely sliced
• 3 thyme sprigs, leaves chopped
• 1 tbsp Dijon mustard
• 2 tbsp cream
• flour, for dusting
• 500g block shortcrust pastry
• 140g/ 5oz Welsh Caerphilly cheese, strong cheddar or vegetarian alternative, cut into small chunks
• 1 egg, beaten

Method

1. Cook the potatoes in boiling, salted water for 5-8 mins until tender, but still holding their shape. Meanwhile, melt the butter in a large saucepan. Add the leeks and thyme and soften for 10-12 mins. Drain potatoes and add to the leeks with the mustard and plenty of seasoning. Stir in the cream and leave to cool a little.
2. Heat oven to 180C/160C fan/gas 4. On a floured surface, roll out the pastry to the thickness of a £1 coin. Use a side plate or a bowl as a template to cut out 6 x 15cm circles. Mix the cheese with the leek mixture and pile a mound of the mix onto the centre of each pastry circle. Brush around edges with a little egg, then bring edges together and crimp with your fingers to seal.
3. Place pasties on a baking tray lined with baking parchment, brush with the remaining egg and bake for 40-45 mins until golden brown. Serve warm or leave to cool.

Recipe from Good Food magazine, March 2012

BBC Coconut & Mango Sponge

http://www.bbcgoodfood.com/recipes/coconut-mango-

Prep:20 minsCook:30 mins

Skill level

Easy

Servings

Cuts into 12 squares

Ingredients

• 425g can sliced mangoes in syrup, drained
• 200g butter, softened
• 225g golden caster sugar
• 4 large eggs
• 200g self-raising flour
• 50g desiccated coconut, plus 3 tbsp for sprinkling
• 140g Greek-style coconut yogurt

Method

1. Heat oven to 180C/160C fan/gas 4. Grease and line a 20 x 30cm baking tin with 2 strips of criss-crossed baking parchment. Dry the mango pieces on some kitchen paper, then chop into 3cm pieces and set aside.
2. Place the butter and sugar into a bowl, and whisk until smooth and creamy. Add the eggs, one at a time, beating well after each addition. Use a spatula to fold through the flour and coconut, then the mango pieces and yogurt. Scrape the mixture into your tin and smooth over the surface, then sprinkle with a little extra coconut. Bake for 30 mins until risen and golden and a skewer inserted into the centre of the cake comes out clean. Cool for 10 mins in the tin, then transfer to a wire rack. This cake is delicious served warm with an extra blob of coconut yogurt, or just as good cold. Keeps in a tin for up to 3 days.

Recipe from Good Food magazine, March 2014

http://www.bbcgoodfood.com/recipes/236609/black-bean-chilli

Black bean chilli

Cooking time

Prep: 10 mins Cook: 30 mins

Skill level

Easy

Servings

Serves 4 - 6

This chilli is great for casual entertaining - just lay everything out and let people add their own toppings

Ingredients

• 2 tbsp olive oil
• 4 garlic cloves, finely chopped
• 2 large onions, chopped
• 3 tbsp sweet pimenton (Spanish paprika ) or mild chilli powder
• 3 tbsp ground cumin
• 3 tbsp cider vinegar
• 2 tbsp brown sugar
• 2 x 400g (2 x 14oz) cans chopped tomatoes
• 2 x 400g (2 x 14oz) cans black beans, rinsed and drained
• a few, or one, of the following to serve: crumbled feta cheese, chopped spring onions, sliced radishes, avocado chunks, soured cream

Method

1. In a large pot, heat the olive oil and fry the garlic and onions for 5 mins until almost softened. Add the pimenton and cumin, cook for a few mins, then add the vinegar, sugar, tomatoes and some seasoning. Cook for 10 mins.
2. Pour in the beans and cook for another 10 mins. Serve with rice and the accompaniments of your choice in small bowls.

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