All posts by admin

Best Ever Macaroni Cheese

Pasta and Rice

Serves 4. Great with garlic bread on the side.

Ingredients

  • 350g macaroni pasta
  • 2tbsp butter
  • 1 garlic clove
  • 1tsp English mustard
  • 3tbsp plain flour
  • 500ml milk
  • 250g mature cheddar
  • 50g parmesan

Method

  • Preheat the oven to 180C
  • Boil the pasta for 2mins less than the cooking time, and drain
  • Meanwhile, melt the butter in a saucepan (slightly bigger than the pan to fit the pasta)
  • Add the garlic and mustard, and cook for 1 minute
  • Stir in the plain flour
  • Cook for 1 more minute, then slowly add the milk, whisking the whole time
  • Simmer for 5 minutes, whisking the whole time until the sauce thickens
  • Take it off the heat and stir in most of the cheddar, and half of the parmesan
  • Taste and season the sauce
  • Stir in the pasta and tip into an ovenproof dish
  • Sprinkle the rest of the cheese on top and bake for 20mins or until golden on top

Sausage, fennel and red wine risotto

Mains, Pasta and Rice

Ingredients (serves 4)

  • Olive oil
  • 2 knobs of butter
  • 1 litre of chicken or veg stock
  • 1 red onion, finely chopped
  • 1 small or 1/2 a bulb of fennel, finely chopped
  • 1/2 bunch of fresh thyme (15g)
  • 250g quality sausages
  • 300g risotto rice
  • 250ml red wine
  • 50g Parmesan, grated
  • 50g fontina or manchego or emmentaal, chopped into small pieces

Method

  • Simmer the stock
  • Put a large high sided pan on a medium heat with 1tbsp olive oil and a knob of butter
  • Once hot, add the onion and fennel, then strip the thyme leaves in as well.
  • Cook for a few minutes as it starts to soften.
  • Squeeze the sausages out of their skins and add to the pan. As they start to cook, break them up into small pieces.
  • Cook for 10mins, stirring occasionally
  • Add the rice and stir for 2mins
  • Add the wine and stir until absorbed
  • I tend to turn the heat down a little at this point
  • Now add the stock a ladleful at a time, letting each one cook away and absorb before adding more.
  • Make sure you are constantly stirring or it will stick
  • Do this for around 16-18mins, until the rice is cooked but retains its shape (you might not use all of the stock)
  • Add a final splash of stock to make it oozy, then add most of the grated Parmesan (save some for serving) and stir in with a knob of butter
  • Season with salt and pepper to your liking
  • Remove from the heat and add the second cheese, cover the pot for a few mins and let the cheese melt
  • Mix it all up and serve with some thyme tips and Parmesan garnish

Steak Ciabatta Sandwich with Zingy Tomato Relish

Beef, Mains

Ingredients (serves 2)

For the sandwich

  • 1 large or two small ciabattas (I use bake at home and bake it at the beginning).
  • 2 fillet steaks, at least 2cm thick
  • 4 garlic cloves, peeled
  • 2 sprigs of fresh thyme
  • Butter
  • 2tbsp mayonnaise
  • 2tsp whole grain mustard
  • Salt and pepper
  • Baby gem lettuce

For the relish

  • 1/2 a red onion, diced
  • 1/2 a red chilli, chopped
  • 200g mixed colour baby tomatoes, sliced in quarters
  • 1tsp of balsamic vinegar
  • A handful of fresh basil leaves, chopped

Method

  • Important steak prep: take your steaks out of the fridge and out of their packaging 30mins before starting to bring them to room temperature. Then drizzle with olive oil and season very generously with salt (not pepper!). Leave to rest.
  • We’ll make the chutney first, so get a large frying pan on a medium heat and heat some olive oil.
  • Add the onion and chilli and cook for 5mins until softened.
  • Add the tomatoes and season with salt and pepper. Cook for 6-8mins until the tomatoes have softened and collapsed.
  • Add the balsamic and stew slowly for another 6-8mins.
  • While it’s stewing, mix the mayonnaise and mustard in a small bowl or ramekin.
  • Remove from the  heat and stir in the fresh basil. Set aside.
  • Heat a pan that comfortably fits both steaks with space around them on a very high heat until the pan is smoking. Do not add oil.
  • Add the steaks to the pan, oil side down and then oil and salt the other side. Sear for 1 minute.
  • Turn the steaks over and set another 1 minute timer. After about 10 seconds, add a generous knob of butter, the garlic and thyme. Swirl around the pan and use a brush to cover the steaks in the flavour.
  • Take a second to heat your griddle pan on a medium-high heat while your timer is going.
  • Turn the steaks again for 30seconds-1 minute (continue brushing) and once more to the other side for 30seconds-1 minute. This will give you a medium-rare finish.
  • Leave the steaks to rest on a chopping board for 4-5mins, and while they rest, toast your ciabatta on the griddle.
  • To serve, spread a layer of the mayonnaise on the bottom of your ciabatta, then a layer of lettuce, followed by thinly sliced steak, and topped with the relish.

Braised Red Cabbage

Christmas, Sides

Ingredients (serves 10-12 people as a side dish)

  • 500g red cabbage, sliced
  • 1 white or red onion, sliced
  • 3 granny smith apples, peeled, cored and sliced
  • Zest of an orange or lemon
  • 1stp ground mixed spice
  • 100g soft light brown sugar
  • 3tbsp apple cider vinegar
  • 300ml dry cider
  • 25g butter

Method

  • Add all of the ingredients to a large pan (make sure it has a lid) and dot the butter on top
  • Bring to the boil, then simmer for 1.5hrs with the lid on.
  • Warm and drain before serving

Croatian Pašticada (fruity beef stew)

Beef, Mains

Serves 4-6 people
Marinating time: 5hrs-overnight
Cooking time: 2-3hrs

Ingredients

  • 2kg beef joint (toprump/topside – doesn’t need to be an expensive cut)
  • 2tbsp olive oil
  • 250ml apple cider vinegar
  • 50g smoked bacon lardons
  • 3 medium onions, chopped in 8ths
  • 2 cloves of garlic, chopped roughly
  • 3 sticks of celery, sliced
  • 3 carrots, sliced
  • 750ml red dessert wine
  • 2 braeburn apples, chopped in 8ths
  • 8 prunes, chopped in half
  • 3 tomatoes, sliced OR 20g puree
  • 1 thyme sprig
  • 1 rosemary sprig
  • 2 bay leaves

Method

  • Cut slits in the beed and insert the lardons throughout.
  • Put it in a dish you can cover with a lid or clingfilm and pour over the oil and vinegar.
  • Leave to marinate for at least 5hrs but overnight if you can.
  • Remove the beef from the fridge 20mins before you cook it.
  • Heat a large casserole/soup pot on the hob on a high heat and brown the beef on all sides
  • Remove the meat, lower the heat and sauté the onions, garlic, carrots and celery until they start to soften
  • Return the meat to the dish and pour in the wine.
  • bring to a boil and then turn down to a simmer. Cook covered for an hour-90mins.
  • Add the apples, prunes, tomatoes and herbs. You can also add a splash of water at this point if you feel it needs.
  • Cover again and simmer for another hour.
  • Remove the meat, frut and veg and keep them warm on a serving dish, and let the sauce reduce to your liking.
  • While the sauce is thickening, cook your gnocchi or mashed potatoes.
  • Slice the beef and serve with some of the fruit and veg, your side dish and pour over the sauce.

Mulled Wine

Christmas, Drinks

Ingredients

  • 1 orange or 2 clementines
  • 1 lemon
  • 60g light brown soft sugar
  • 2 cinnamon sticks
  • 8 cloves
  • A drop of vanilla extract
  • 1 star anise
  • 60ml ruby port
  • 75cl bottle of red wine (I use merlot)


Method

  • Use a peeler to peel large strips off the lemon and the orange
  • Add all the zest with the juice of the orange to a large saucepan
  • Add sugar, cinnamon sticks, cloves, vanilla extract and port
  • Turn on a high heat and simmer until it turns to a sticky syrup (4-5mins)
  • Turn to a low heat and add the star anise
  • Add the wine and simmer for 20mins

Mojito

Drinks

Ingredients

  • 50ml white rum
  • 1 lime
  • 8-10 mint leaves
  • 2tsp caster sugar
  • 25-50ml soda water

Method

  • Cut the lime into quarters, squeeze the juice into a glass and drop the wedges in
  • Add the sugar and mix into the lime juice
  • Gently bash the mint leaves to release the flavour, and add to the glass
  • Half fill the glass with crushed ice
  • Add the rum and mix
  • Top with soda water
  • Top up the lime juice/sugar to taste 😀

Scones

Cakes

Makes 16 small scones

Ingredients

  • 450g self raising flour
  • 2 tsp baking powder
  • 50g caster sugar (I use golden)
  • 100g butter, softened and cut into small pieces
  • 2 eggs
  • Milk (see below for amount)
  • Sultanas (optional)

Note: You will need a 5-6cm fluted cutter (I use a 58mm one)

Method

  • Preheat oven to 220C/200C Fan/Gas 7
  • Lightly grease or line 2 baking trays
  • Put the flour, baking powder and sugar into a large bowl.
  • Add the butter and rub with your fingertips until it resembles fine breadcrumbs – this can take a few minutes
  • Crack the eggs into a measuring jug and pour in enough milk to make the total liquid 300ml. Mix together.
  • Stir the egg and milk mixture into the dry ingredients slowly – you might not need all of it. Stir until you have a soft, sticky dough.
  • Knead the dough lightly on a floured surface and work the sultanas in at this stage if using them – judge the amount on preference.
  • Roll the dough to 2cm thick and cut into as many pieces as possible with your cutter. Re-roll scraps until you’re done.
  • Brush the tops with the leftover egg/milk mixture or just a little milk.
  • Bake for 12-15mins, or until the scones are well risen and a pale, golden-brown colour.
  • Cool on a wire rack and serve with strawberry jam and clotted cream!

Korean Style Chicken and Halloumi Burgers

Chicken

Makes 4 burgers

Ingredients

For the burgers

  • 4x skinless and boneless chicken thighs
  • Plain flour, seasoned with salt and pepper
  • 1 pack of halloumi cheese (cut 8 slices)
  • Sriracha mayo
  • 4x brioche buns

For the glaze

  • 4 tbsp soy sauce
  • 2 tbsp honey
  • 1.5 tbsp sugar

For the pickled cucumber side

  • 1/2 a cucumber, sliced thinly
  • 1/4 tsp rock salt
  • 1/4 tbsp sugar
  • 1/4 tbsp white vinegar

Method

  • Heat some olive oil in a large frying pan on a medium-high heat.
  • Open the chicken thighs out flat and coat them in the flour.
  • Add the chicken to the pan and watch it sizzle 🙂
  • While the chicken is cooking, make the glaze and pickled cucumber.
  • Glaze – add the ingredients to a pan and bring to a boil. Simmer for a few minutes then leave on a super low heat.
  • Cucumber – sprinkle over the salt and leave for 5mins to absorb. Mix in the sugar and vinegar and leave in a bowl for the flavour to develop.
  • Heat a medium sized non-stick pan on a medium-high heat and add the halloumi to the pan without any oil.
  • Flip the chicken once they’re half way cooked and crispy on one side.
  • Flip the halloumi and set aside once cooked on both sides.
  • Toast the buns and get ready to stack!
  • Add the chicken and spoon over some of the glaze.
  • Top with halloumi and the sriracha mayo.
  • Serve with pickled cucumber and your choice of salad/wedges/veg.