Courgettes Farcies

 

                    Un plat familial complet à base d'ingrédients tout simples, équilibrés et très savoureux.

Pour 4 portions

• 4 courgettes rondes
• 150 gr pain de nie rassis
• 150 ml lait
• 100 ml huile d'olive
• 150 gr lardons fumés
• 1 oignon haché
• 400 gr chair à saucisse
• 2 ml cumin
• 2 ml curry
• 2 ml paprika fumé
• 200 ml coulis de tomate
• 70 gr parmesan râpé
• Gruyère râpé
• Sel et poivre du moulin

1. Préchauffer le four à 400F (200C).
2. Laver les courgettes et couper un chapeau sur chacune d'elle ; avec une cuillère parisienne, les évider et conserver la chair à part.
3. Émietter le pain de mie et l'imbiber de lait dans un bol.
4. Dans une poêle, faire chauffer la moitié de l'huile d'olive ; faire revenir les lardons, puis ajouter l'oignon haché et la chair des courgettes coupée grossièrement.
5. Ajouter la chair à saucisse et faire revenir à nouveau en mélangeant avec une cuillère de bois afin d'écraser la chair à saucisse et d'homogénéiser le tout.
6. Ajouter le pain de mie imbibé de lait, mélanger encore ; Saler, poivrer, puis ajouter le cumin, le curry et le paprika fumé.
7. Dans un plat adapté, disposer les courgettes l'une à côté de l'autre, les remplir de farce et arroser le tout avec le coulis de tomates.
8. Parsemer de parmesan râpé et enfourner pendant 30 minutes,
9. Quelques minutes avant la fin de la cuisson, parsemer le plat avec le gruyère râpé et poursuivre la cuisson.
10. Pour bien dorer le dessus, passer le plat au gril quelques instants.

BON APPÉÉÉÉTIT

Tartine Chaude de Cheddar à la Bière

 

Pour 4 portions

• 4 grandes tranches de pain de campagne rassis
• 200 ml bière brune
• 350 gr + 4 cuill. à soupe cheddar râpé
• 10 ml sauce Worcestershire
• 10 ml moutarde anglaise ou de type Savora
• 4 tranches de jambon blanc
• 4 cuill. à soupe fromage Comté râpé
• Sel et poivre du moulin

1. Préchauffer le four à 400F (200C).
2. Faire griller les tranches de pain au grille-pain.
3. Dans une casserole, faire chauffer la bière et ajouter 350 gr de cheddar petit à petit jusqu'à ce qu'il fonde et que la consistance devienne onctueuse ; saler et poivrer.
4. Ajouter la sauce Worcestershire et la moutarde anglaise, puis bien mélanger.
5. Dans des petits plats individuels à gratin, poser les tranches de pain grillé, puis le jambon ; verser le mélange de bière et de fromage fondu par-dessus.
6. Parsemer du cheddar râpé restant et de Comté râpé ; enfourner pendant 5 minutes.
7. Sortir les plats du four et servir immédiatement avec une salade verte.

BON APPÉÉÉÉÉÉÉTIT

Pouding de pain au chocolat, pralin et pépites de chocolat

 

                    Vous n'avez pas terminé vos pains au chocolat, vous ne savez pas quoi en faire, et les jeter serait vraiment dommage... Voici une recette savoureuse qui leur offrira une seconde vie!

Pour 4 portions

• 4 pains au chocolat rassis
• 5 ml vanille
• 1 litre lait
• 6 jaunes d'oeufs
• 120 gr sucre
• 50 gr pépites de chocolat
• 30 gr pralin

1. Préchauffer le four à 350F (180C).
2. Émietter les pains au chocolat en petits morceaux dans un plat adapté au four.
3. Dans une casserole, faire chauffer le lait avec la vanille ; lorsque le lait bout, stopper la cuisson.
4. Dans un saladier, battre les jaunes d'oeufs avec le sucre jusqu'à obtention d'une consistance mousseuse ; verser le lait chaud par-dessus et fouetter sans arrêt pendant 3 minutes.
5. Verser la préparation dans une seconde casserole et continuer à mélanger sur feu moyen avec une cuillère de bois jusqu'à ce que la crème épaississe.
6. Stopper la cuisson lorsque la crème nappe bien la cuillère de bois ; verser la préparation sur les morceaux de pain au chocolat et parsemer de pépites de chocolat, puis de pralin.
7. Enfourner pendant 15-20 minutes.
8. Servir bien chaud.

BON APPÉÉÉÉÉÉTIT

Pasta Bows with Smoked Salmon and Dill

 

                    Pasta cooked with smoked salmon is becoming very fashionable. This is a quick and luxurious sauce.

4 servings

• 6 scallions, finely sliced
• 50 gr butter
• 90 ml dry white wine 
• 450 ml heavy cream 35%
• Salt and pepper
• Freshly grated nutmeg
• 225 gr smoked salmon
• 30 ml chopped fresh dill
• Freshly squeezed lemon juice
• 450 gr pasta bows (farfalle)

1. Melt the butter in a saucepan and fry the scallions for 1 minute until softened.
2. Add the wine and oil hard to reduce to about 30 ml ; stir in the cream and salt, pepper and nutmeg to taste.
3. Bring to the boil and simmer for 2-3 minutes until slightly thickened.
4. Cut the smoked salmon into 2,5 cm squares and stir into the sauce with the dill ; taste and add a little lemon juice and keep warm.
5. Cook the pasta in plenty of boiling salted water according to the manufacture's instructions ; drain well.
6. Toss the pasta with the sauce and serve immediately.

BON APPÉÉÉÉÉÉÉÉTIT

Chili Beef Pizza

 

                    Minced beef, red kidney beans and smoky cheese combined with oregano, cumin and chillies give this pizza a Mexican character.

4 servings

• 30 ml olive oil
• 1 red onion, finely chopped
• 1 garlic clove, crushed
• ½ red pepper, seeded and finely chopped
• 175 gr lean minced beef
• 2 ml ground cumin
• 2 fresh red chillies, seeded and chopped
• 115 gr (drained weight) canned red kidney beans
• 1 recipe Cornmeal pizza dough, recipe below
• 1 recipe tomato sauce, click here for the recipe
• 15 ml chopped fresh oregano
• 50 gr mozzarella cheese, grated
• 75 gr oak-smoked cheddar cheese, grated
• Salt and black pepper

1. Preheat the oven to 425F (220C).
2. Heat 15 ml of the oil in a frying pan, add the onion, garlic and pepper and gently fry until soft, increase the heat, add the beef and brown well, stirring constantly.
3. Add the cumin and chillies and continue to cook, stirring, for about 5 minutes ; add the beans and seasoning.
4. Roll out the dough on a surface dusted with cornmeal and use to line a 30 x 7 in greased baking sheet ; push up the dough edges to make a rim.
5. Spread over the Tomato sauce ; spoon over the beef mixture then scatter over the oregano.
6. Sprinkle over the cheeses and bake for 15-20 minutes until crisp and golden.
7. Serve immediately.

Cornmeal Pizza Dough

• 1½ cups strong white flour
• ¼ cup cornmeal
• ¼ teaspoon salt
• 1 teaspoon easy-blend dried yeast
• 120-150 ml lukewarm water
• 1 tablespoon olive oil

1. Sift te flour and salt in a large mixing bowl ; stir in the cornmeal and the yeast.
2. Make a well in the center of te dry ingredients ; pour the water and oil and mix with a spoon to a soft dough.
3. Knead the dough on a lightly floured surface for aout 10 minutes until smooth and elastic.
4. Place the dough in a greased bowl and cover with clear film ; leave in a warm place to rise for 1 hour or until the dough has doubled in size.
5. Knock back the dough and knead again on a lightly floured surface for 2-3 minutes.
6. Roll out as required.

BON APPÉÉÉÉÉÉÉTIT

Tagliatelle with Gorgonzola Sauce

 

                    Gorgonzola is a creamy Italian blue cheese. As an alternative you could use Danish blue or Pipo creme.

4 servings

• 25 gr butter, plus extra for tossing the pasta
• 225 gr Gorgonzola cheese
• 150 ml 35% cream (heavy)
• 30 ml dry vermouth
• 5 ml cornstarch
• 15 ml chopped fresh sage
• Salt and pepper
• 450 gr taglatelle

1. Melt 25 gr butter in a heavy saucepan (it needs to be thick-based to prevent the cheese from burning).
2. Stir in 175 gr crumbled Gorgonzola cheese and stir over a very gentle heat for 2-3 minutes until the cheese is melted.
3. Pour the cream, vermouth and cornstarch, whisking well to amalgamate ; stir in chopped sage, then taste and season.
4. Cook, whisking all the time, until the sauce boils and thickens ; set aside.
5. Boil the pasta in plenty of salted water according to the manufacture's instructions ; drain well and toss with a little butter.
6. Reheat the sauce gently, whisking well.
7. Divide the pasta between 4 serving bowls, top with the sauce and sprinkle over the remaining cheese.
8. Serve immediately.

BON APPÉÉÉÉÉTIT

Pain Perdu au Lait de Coco et à la Banane

 

                    Découvrez un dessert ultra-régressif qui associe le moelleux du pain perdu et la saveur de la banane flambée.

Pour 4 portions

• 2 oeufs
• 45 ml lait 
• 200 ml lait de coco
• 110 gr sucre de coco
• 4 tranches épaisses de pain de mie brioché ou de campagne rassis
• 4 bananes
• 60 gr beurre
• 15 ml huile végétale
• 30 gr noix de coco râpée + 10 gr pour la présentation
• 50 gr sucre glace

1. Casser les oeufs dans une grande assiette creuse, ajouter le lait et le lait de coco, puis fouetter à la fourchette ; ajouter la moitié du sucre et mélanger à nouveau.
2. Tremper chaque tranche de pain dans le mélange oeufs-lait et laisser-les s'imbiber 1 minutes de chaque côté.
3. Couper les bananes en deux dans la longueur.
4. Dans une poêle, faire fondre la moitié du beurre et déposer les bananes ainsi que le sucre restant ; laisser les bananes caraméliser à feu doux pendant 4 minutes environ.
5. Dans une autre poêle, faire fondre le beurre restant avec l'huile ; déposer les tranches de pain imbibées et laisser-les dorer à feu doux 2 minutes de chaque côté environ.
6. Verser la noix de coco râpée dans une assiette creuse et déposer les tranches de pain dorées par-dessus ; imprégner-les sur toute la surface et des deux côtés.
7. Déposer chaque tranche de pain dans une assiette à dessert avec une banane caramélisée par dessus ; saupoudrer de sucre glace et de noix de coco râpée.
8. Servir aussitôt.

BON APPÉÉÉÉÉÉÉTIT

Potato Bread

 

                    Using the potato cooking water in the dough increases the potato flavor. To make a heartier potato bread, replace half the flour with whole wheat flour.

2 small loaves

• 400 gr baking (floury) potatoes, scrubbed and cut into chunks
• 750 gr (5½ cups) strong flour, plus extra for kneading
• 1 teaspoon salt
• 2 teaspoons dried yeast
• 1 tablespoon molasses
• Oil, for greasing

1. Cook the potatoes in a saucepan of boiling water for 15 minutes, or until tender.
2. Drain, reserving 300 ml of the cooking water.
3. When the potatoes are cool enough to handle, peel them, mash until smooth, then leave to cool.
4. Sift 4½ cupsof the flour into a large bowl with the salt ; rub in the mashed potatoes with your fingertips until well blended, then mix the yeast in well.
5. Stir the molasses into the reserved potato cooking water, add to the flour mixture and mix well with your hands ; work in as much ofthe remaining flour as needed to give a soft but not sticky dough.
6. Turn out onto a floured surface and knead for 5 minutes, until smooth and elastic ; place in a large oiled bowl, cover with a clean dish towel and leave in a warm place for 40 minutes, or until well risen.
7. Turn the dough out onto a floured surface ; gently punch the dough down, then knead for about 3 minutes.
8. Divide in half and shape each piece into a small loaf ; place in two well-greased 500 gr (1 lb) loaf tins, then cover and leave to rise again for 20 minutes.
9. Meanwhile, preheat the oven to 350F (180C).
10. Bake the loaves for 40-45 minutes, until the are well risen and brown, and sound hollow when tipped out of their pans and tapped on the base.
11. Turn out onto a wire rack to cool.

More ideas : Add 1 teaspoon finely chopped fresh rosemary to the potato dough, plus 1 finely chopped red onion sauté in olive oil for 5 minutes.

BON APPÉÉÉÉÉTIT

Seafood Hotpot with Saffron and Vegetables

 

4 servings (320 caloties per serving)

• 1 tablespoon olive oil
• 2 carrots, thickly sliced
• 2 stalks celery, chopped
• 1 large onion, sliced
• 1 clove galic, crushed
• 350 gr unpeeled new potatoes, halved if large
• 1¼ cup vegetable or fish stock, click here for recipe
• 10-12 saffron threads
• 500 gr skinless firm white fish or salmon fillets
• 150 gr green beans, halved
• ½ cup dry white wine
• 125 gr raw prawns, peeled
• 1 tablespoon cornstarch
• 1 tablespoon milk
• Salt and ground black pepper
• 2 tablespoons chopped fresh herbs, such as chives, parsley, tarragon or thyme
• Crusty bread, to serve

1. Heat the oil in a large flameproof casserole dish ; add the carrots, celery and onion, then cover and cook over low heat for 5 minutes.
2. Add the garlic and potatoes and cook, uncovered, for a further 5 minutes, stirring occasionally.
3. Pour in the stock and stir in the saffron ; cover and simmer for 10 minutes, or until the vegetables just start to soften.
4. Meanwhile, remove any bones from the fish and cut into 4 cm chunks.
5. Add to the dish with the beans and wine ; add the raw prawns, cover and simmer for a further 7 minutes.
6. Mix the cornstarch into the milk until smooth, then gently stir the mixture into the dish.
7. Allow the sauce to bubble gently and thicken slightly, taking care the fish does not break up and that the prawns are cooked right.
8. Season to taste with the salt and ground black pepper, stir in the herbs and serve with crusty bread.

BON APPÉÉÉÉÉÉÉÉTIT

Fisherman's Stew

 

4 servings (500 calories per serving)

• 3 tablespoons olive oil
• 2 onions, finely chopped
• 3 garlic cloves,crushed
• 2 stalks celery, finely sliced
• ½ teaspoon dried red chili flakes
• 2 teaspoons smoked paprika
• 1½ cups dry white wine
• 2 (14½ oz) cans chopped tomatoes
• 2 bay leaves
• 500 gr boiling (waxy) potatoes, peeled and diced
• 600 gr mixed seafood such as skinless white fish (boned and diced), peeled raw prawns, squid, scallops, mussels, clams
• 1 teaspoon sugar
• 1 tablespoon lemon juice
• ½ cup chopped fresh flat-leaf parsley
• Salt and ground black pepper
• 2 lemons, cut into wedges

1. Heat the oil in a saucepan over medium heat.
2. Sauté the onions, garlic and celery until soft but not coloured ; stir in the chili flakes and paprika, ten add the wine and cook until the liquid has reduced by half.
3. Add the tomatoes, bay leaves and potatoes and bring to a boil ; reduce the heat and simmer for 15 minutes, or until the potatoes are soft.
4. Add te seafood, pushing it gently into the liquid ; cover and simmer for 5 minutes, or until the seafood is just cooked.
5. Gently stir in the sugar, lemon juice, parsley and some salt and black pepper.
6. Serve with lemon wedges.

BON APPÉÉÉÉTIT

Tex-Mex Shepherd's Pie

 

4 servings (350 calories)

• 2 teaspoons olive oil
• 4 spring onions (scallions), thinly sliced
• 6 cloves garlic, crushed
• 1 large green bell pepper, seeded and chopped
• 300 gr lean ground lamb
• 1 teaspoon chili powder
• 1½ teaspoons ground coriander 
• 1½ teaspoons ground cumin
• 1 (14½ oz) can chopped tomatoes
• 100 ml beef stock, hot
• 1 (14½ oz) can red kidney beans, drained and rinsed
• 750 gr baking (floury) potatoes, peeled and sliced
• 2 tablespoons chopped fresh cilantro

1. Preheat the oven to 425F (220C).
2. Heat the oil in a large frying pan over low heat.
3. Add the spring onions and half the garlic and cook for 2 minutes, stirring frequently ; add the green bell pepper, increase the heat to medium and cook for 5 minutes, stirring until the pepper is tender.
4. Add the lamb and the spices and cook for 2-3 minutes, stirring to break up te meat, until is no longer pink ; stir in the tomatoes, stock and kidney beans and bring to a boil.
5. Reduce the heat to a simmer, cover and cook for 5 minutes, or until the mixture is thick.
6. Meanwhile, cook the potatoes with the remaining garlic in a sauce pan of lightly salted boiling water for 10 minutes, or until tender.
7. Drain the potatoes, reserving 3 tablespoons of the cooking liquid.
8. Return the potatoes and garlic to the pan ith the reserving liquid and mash them roughly using a potato masher or large fork ; stir in the chopped cilantro.
9. Spoon te lamb mixture into a deep pie dish, about 6 cups capacity ; spoon the mashed potatoes over the top.
10. Bake for 15 minutes, or until golden.
11. Serve hot.

BON APPÉÉÉÉTIT

Baked Potato Quarters with Smoked Salmon

 

4 as a starter, 8 as a snack

• 8 small baking (floury) potatoes
• 2 tablespoons olive oil
• Salt and ground black pepper
• 1 tablespoon butter
• 125 gr smoked salmon
• 1 tablespoon lemon juice
• Two-third cup low-fat plain yogurt
• 1 tablespoon capers, drained and chopped
• 2 tablespoons chopped fresh dill
• Small sprigs of fresh dill, to garnish

1. Preheat the oven to 400F (200C).
2. Scrub the potatoes and dry them with paper towel.
3. Thread them onto metal skewers, brush with 1 tablespoon olive oil, then sprinkle with a little salt ; arrange on a baking tray and bake for 1-1¼ hours or until tender.
4. Remove the potatoes from the skewers and cut them in half lengthwise ; scoop out some of the flesh, leaving a layer of potato next to the skin about 1 cm thick.
5. Cut each piece in half lengthwise again and place, flesh side up, on a large, clean baking tray.
6. Melt the butter with the remaining oil and season with salt and black pepper ; lightly brush this mixture over the flesh side of the potatoes, return to the oven and bake for a further 12-15 minutes, or until golden and crisp.
7. Meanwhile, cut the smoked salmon into thin strips and sprinkle with the lemon juice ; in a bowl, mix together the yogurt, capers and chopped dill, then stir in the salmon.
8. Allow the potato quarters to cool 1-2 minutes, then top each with a little of the salmon and yogurt mixture and garnish with a dill sprig.
9. Serve warm.

BON APPÉÉÉÉÉÉTIT

Indonesian Fried Rice

 

                    Flavoured with garlic, ginger and chili, this tempting dish with thin and tender strips of lean beef and juicy shrimp is a variation  on the classic "Nasi goreng". It's perfect for a relaxed lunch because much of the dish can be prepared ahead.

4 servings (470 calories per serving)

• 2 teaspoons sesame oil
• 2 teaspoons sherry vinegar
• 2 tablespoons soy sauce
• 250 gr tenderloin or round steak, cut accross the grain into thin strips
• 1 and two-third cups long-grain white rice
• 2 eggs
• 3 scallions, sliced on the diagonal
• 2 tablespoons chopped cilantro
• 2½ tablespoons canola oil
• 150 gr peeled raw shrimp
• 2 garlic cloves, crushed
• 1 green chili pepper, deseeded and thinly sliced 
• 15 gr fresh ginger, peeled and finely chopped
• 2 carrots, peeled and coarsely grated
• ¾ cup frozen peas, thawed
• Splash of chili sauce, optional

1. Whisk together the sesame oil, vinegar and 1 tablespoon of the soy sauce in a bowl, add the beef and toss to coat in the marinade ; cover and chill for at least 30 minutes or overnight if you have time.
2. Meanwhile, cook the rice in lightly salted boiling water for 12 minutes, or according to the package instructions, until almost tender, then drain and rinse with boiling water ; spread out on a tray and leave to cool. (You will get the best results if you cool the rice overnight.)
3. Lightly beat the eggs in a small bowl, then stir in the scallions and cilantro and season with ground black pepper ; heat 2 teaspoons of the oil in a non-stick omelette pan or frying pan and pour in the beaten egg mixture.
4. Cook the eggs for a few seconds, then use a fork to stir gently for about a minute until the base begins to set ; stop stirring and cook for a further 2 minutes until lightly set, rool up the omelette, slide it onto a plate and cover with foil to keep warm.
5. Heat 1 tablespoon of the remaining oil in a wok or large, deep frying pan until hot ; add the beef with the marinade and stir-fry on a high heat for about 1 minute until well browned, remove with a slotted spoon leaving all juices behind and set aside.
6. Add the remaining oil to the pan ; add the shrimp, garlic, chili pepper and ginger and stir-fry for 2 minutes until the shrimp have just turned pink, then add the carrots, peas and rice and toss on the heat for a further minute.
7. Finally, add the cooked beef, sprinkle with the remaining soy sauce and stir-fry for a final 1-2 minutes until everything is heated through.
8. Spoon the rice mixture into a warmed serving bowl ; cut the omelette into thin strips and scatter over the rice.
9. For those who like an extra spicy kick, serve with chili sauce.

BON APPÉÉÉÉTIT

Yakitori Domburi

 

                    Domburi is a Japanese dish, the name of which originally referred to the bowl in which it was cooked, and Yakitori domburi is traditionally a one-pot meal of chicken and rice. The addition of bok choy will increase your daily vegetable count.

4 servings (467 calories per serving)

• 4 skinless boneless chicken breasts
• 2 tablespoons salt-reduced soy sauce
• One-third cup mirin
• 2 tablespoons water
• 2 teaspoons grated fresh ginger
• 1 garlic clove, chopped
• 2 cups short-grain white rice
• 4 cups water, extra
• 1 tablespoon canola oil
• 2 tablespoons sugar
• 1 bunch bok choy
• 2 scallions, thinly sliced

1. In a glass bowl, combine the chicken breasts, soy sauce, mirin, water, ginger and garlic ; cover and marinate in the refrigerator for at least 4 hours.
2. Wash the rice under several changes of water until it almost runs clear.
3. Drain, add to a pot and pour 3 cups of the extra water ; cover with a lid and bring to a boil, then reduce the heat to a simmer and cook for 12-14 minutes or until the water has been absorbed.
4. Remove from the heat and allow the rice to sit covered for 10 minutes.
5. Meanwhile, remove the chicken from the marinade, reserving the marinade.
6. Heat a frying pan over medium heat, add the oil and cook the chicken breasts for about 5 minutes on each side or until the chicken is cooked.
7. Remove from the heat and slice the chicken into 1 cm thick slices, keeping warm.
8. In the same pan, add the reserve marinade, adding the remaining water and the sugar ; bring to a boil, then allow it to simmer for 1-2 minutes.
9. Skim off any scum with a metal spoon ; add the bok choy and cook until it starts to wilt, about 1 minute.
10. Just before serving, add the scallions.
11. To serve, divide the rice into some deep bowls, top with the bok choy and sliced chicken, and gently spoon over the sauce.

BON APPÉÉÉÉÉÉTIT

Lancashire Hot-Pot

 

                    This modern version of the popular favorite, Lancashire hot-pot, is still slow-cooked for maximum flavour, but is lighter, using lean lamb and more vegetables than the original recipe. If you like, sprinkle the top with a little cheddar cheese at the end of cooking.

4 servings (400 calories per serving)

• 500 gr lean lamb, trimmed of all excess fat, then sliced
• 1 garlic clove, crushed
• 2 tablespoons Worcestershire sauce
• 1 onion, thinly sliced
• 2 leeks, trimmed and thinly sliced
• 3 carrots, peeled and sliced
• 250 gr button mushrooms, halved
• 1 bay leaf
• 1 small bunch of fresh thyme
• 1 sprig of fresh rosemary
• 500 gr new potatoes, scrubbed and thickly sliced
• 2 tablespoons tomato paste
• 1½ cups beef or chicken stock, hot
• 50 gr cheddar cheese, crumbled (optional)

1. Preheat the oven to 350F (180C).
2. Toss the lamb pieces together with the garlic and Worcestershire in a bowl.
3. Spread a layer of onion, leeks and carrots in the bottom of a large casserole dish ; top with a layer of meat and mushrooms and season lightly, then repeat the layers until the ingredients are all used up.
4. Make a bouquet garni by tying together the bay leaf,thyme and rosemary with kitchen string ; tuck it into the center of the casserole and top with a thick layer of overlapping potato slices.
5. Mix the tomato paste into the hot stock and pour the mixture over the potatos.
6. Cover tightly with a lid and bake for 1½ hours or until the meat and potatoes are tender.
7. Remove the lid and sprinkle the cheddar cheese over the potatoes ; increase the oven temperature to 450F (220C) and bake, for a further 25-30 minutes until golden.

BON APPÉÉÉÉÉÉÉÉTIT

Chicken Satay Stir-Fry

 

                    This Indonesian-style stir-fry combines colourful crunchy vegetables and tender chicken strips. Served with toasted white or whole wheat pita bread.

4 servings (342 calories per serving)

• ¼ cup smooth peanut butter
• One-third cup reduced-fat coconut milk
• 2 tablespoons chicken stock
• 1 lemon, zest finely grated
• 1 tablespoon canola oil
• 2 garlic cloves, crushed
• 1 red chili pepper, deseeded and finely chopped
• 350 gr skinless boneless chicken breasts, cut into thin strips
• 1 tablespoon ive-spice powder
• 1 red pepper, deseeded and sliced
• 2 carrots, peeled and cut into julienne strips
• 175 gr button mushrooms, sliced
• 2 tablespoons chopped cilantro

1. In a small bowl, whisk together the peanut butter, coconut milk, stock and lemon zest until blended, then set aside.
2. Heat the oil in a wok or large frying pan over a high heat ; add the garlic and chili pepper and stir-fry for 30 seconds to release the flavours.
3. Add the chicken and five-spice powder and stir-fry 3-4 minutes until the chicken has coloured all over ; add the red pepper, carrots and mushrooms and stir-fry for 2-3 minutes until slightly softened.
4. Pour the peanut butter mixture into the wok and stir-fry for a further 2-3 minutes until the chicken is cooked through and tender.
5. Remove from the heat, stir in the chopped cilantro and serve immediately.

BON APPÉÉÉÉÉÉTIT

Seafood Pie with Potato Pastry

 

                    A very special fish pie that is sure to please everyone. This recipe uses a mixture of white fish, seafood and vegetables in a quick white sauce, topped with a golden turmeric potato pastry crust.

4 servings (600 calories per serving)

Potato pastry

• 1 cup all-purpose flour
• ½ teaspoon ground turmeric
• ½ cup mashed potato
• 100 gr butter, chilled and diced
• 1 tablespoon milk, to glaze
• 1 tablespoon dried breadcrumbs

1. Sift the flour and turmeric into a bowl and, using a fork, mix the mashed potato until blended.
2. Rub in the butter, then draw together into the dough, adding cold water if necessary to bind the dough together.
3. Wrap the dough in plastic wrap and chill in the refrigerator for about 20 minutes.

Filling

• 400 gr skinless white fish fillets, cut into small chunks
• 200 gr peeled shrimp or seafood mix
• 2 leeks, trimmed and thinly sliced
• ¾ cup frozen peas, thawed
• 2 tablespoons chopped fresh flat-leaf parsley
• Leaves from 2 sprigs of fresh thyme
• 1 lemon, zest grated
• ¼ cup cornstarch
• 2 cup 1% milk

1. Put the fish into a pie dish about 1.25 litre capacity ; mix in the shrimp or seafood, leeks, peas, parsley, thyme and lemon zest.
2. Blend the cornstarch with a little of the milk in a bowl.
3. Heat the rest of the milk until it is almost at boiling point, then stir it into the cornstarch paste.
4. Return the mixture to the pan and cook, stirring, until the sauce thickens ; season to taste and pour over the fish filling.
5. Set aside to cool for 15 minutes ; preheat the oven to 400F (200C).
6. Roll out the potato pastry between two large sheets of plastic wrap to about the size and shape of the top o the pie dish.
7. Remove the top sheet of plastic and use the second sheet to help you lay the pastry on top o the filling and remove the sheet of plastic wrap.
8. Press and trim the pastry edges to neaten, and make a small slash in the center of the lid to allow steam to escape.
9. Brush the pastry with the milk, then sprinkle the top with the breadcrumbs.
10. Place the pie dish on a baking tray and bake for 10 minutes, then reduce the heat to 350F (180C) and bake for a further 15 minutes until golden on top.

BON APPÉÉÉÉÉTIT

Chinese Slow-Cooked Pork

 

                    Star anise, soy and ginger add wonderful lavours to this deliciously tender pork joint casserole, simmered with shallots, carrots and mushrooms. Vegetables and rice noodles cooked in exotic, rich juices make this into a complete meal.

4 servings (438 calories per serving)

• 500 gr lean,boneless loin of pork with skin, tied firmly
• 1¾ cups diluted salt-reduced or homemade chicken stock, click here for recipe
• 2 tablespoons salt-reduced soy sauce
• 2 tablespoons Chinese rice wine or dry sherry
• 2 tablespoons honey
• 2 garlic cloves, crushed
• 15 gr resh ginger, peeled and finely chopped
• 3 star anise
• 4 shallots, halved
• 2 large carrots, peeled and sliced on the diagonal
• 6 scallions
• 30 gr dried Chinese mushrooms, soaked to rehydrate
• 125 gr oyster mushrooms, sliced or halved
• 250 gr dried flat rice noodles

1. Place the pork in a large flameproof casserole and pour over enough boiling water to cover.
2. Bring back to a boil on the stove, then pour off the water.
3. Add the stock, soy sauce, rice wine or sherry, honey, garlic, ginger, star anise, shallots and carrots to the casserole dish and bring to a bowl.
4. Thickly slice four of the scallions, roughly chopped the drained Chinese mushrooms and add both to the casserole ; reserve teh strained mushroom soaking liquid.
5. Cover and simmer gently on a very low heat for 1 hour, stirring the vegetables and basting the meat occasionally until everything is tender.
6. Add the oyster mushrooms for the last 20 minutes of the cooking time ; if necessary, top up using the reserved mushroom soaking liquid or more stock or water.
7. Meanwhile, cut the remaining scallions into 6 cm lengths, then cut lengthwise into fine shreds ; place in a bowl of iced water and leave to curl.
8. Soak the rice noodles in a bowl of boiling water for 4 minutes or until softened, then drain well.
9. Carefully lift the meat out of the casserole with a slotted spoon and keep hot.
10. Bring the juices to a boil on the stove, then add the rice noodles and remove the dish from the heat ; turn and stir the noodles to coat with the juices.
11. Slice the pork thinly.
12. Spread the noodles on a large shallow serving plate, using a slotted spoon to lift them from the casserole ; arrange the sliced meat and vegetables on top, then spoon over the casserole juices.
13. Scatter the scallion curls over the top as a garnish.

BON APPÉÉÉÉTIT

Beef in Ale with Horseradish Dumplings

 

                    A hearty beef and vegetable casserole that can be left to cook or made ahead and than reheated  beore serving. Cook the dumplings on top shortly before serving.

4 servings (611 calories per serving)

• 2 tablespoons olive oil
• 500 gr lean stewing beef, cubed
• 2 onions, sliced
• 1 tablespoon plain flour
• 2½ cups well-flavoured dark beer
• 1 tablespoon currant jelly
• 1 teaspoon whole-grain mustard
• 1 bay leaf
• 6 carrots, peeled and thickly sliced
• 200 gr baby or small turnips and quartered if necessary
• 4 large portobello mushrooms, thickly sliced

Dumplings

• 1¼ cups self-rising flour
• 6 sprigs of fresh flat-leaf parsley
• One-third cup cottage cheese
• 2 teaspoons horseradish sauce
• 2 tablespoons 1% milk, or as needed

1. Preheat the oven to 325F (160C).
2. Heat the oil in a large, heavy flameproof casserole dish and briefly fry the pieces of beef until they are nicely browned.
3. Lift the meat out of the casserole dish with a slotted spoon and set aside on a plate.
4. Add the onions to the pan, reduce the heat to medium and fry gently for about 10 minutes until golden.
5. Sprinkle flour over the onions, stir well and cook for 1 minute ; pour in the beer and bring to a boil, stirring well to dislodge any bits of food stuck to the base of the dish.
6. Add the currant jelly, mustard and bay leaf, then return the meat to the casserole dish, followed by the carrots, turnips and mushrooms.
7. Cover and transfer to the oven ; cook for 2 hours or until the meat is very tender.
8. Shortly before the end of the cooking time, make the dumplings.
9. Put the flour, a little seasoning and the parsley sprigs into a food processor amd process briefly to chop the parsley.
10. Mix the cottage cheese with the horseradish and milk and add to the processor ; mix to make a soft dough, adding a little more milk if necessary.
11. Turn the dough out onto a lightly floured work surface and divide into eight equal portions ; roll each into a ball with floured hands.
12. Increase the oven temperature to 350F (180C).
13. Uncover the casserole dish, stir and season to taste ; gently place the dumplings on top of the meat and vegetables, but do not submerge them.
14. Cover, return to the oven and cook for a further 20 minutes.
15. Serve at once.

BON APPÉÉÉÉÉTIT