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Tag Archives: savoury
  • Posted on November 16, 2017

    Vegan Thanksgiving Recipes

    A vegan thanksgiving menu that everyone will want to try from Jackie Kearney's new book My Vegan Travels.

    Vegan Travels crumblepot

    Macadamia Crumble Pots with squash and chickpeas

     

    To make the crumble topping

    120 g/scant 1 cup plain/all-purpose flour

    80 g/scant 1 cup jumbo oats

    1 teaspoon freshly chopped thyme

    80 g/3 oz. vegan ‘margarine’, such as Stork, chopped into pieces

    ½ teaspoon salt

    ½ teaspoon white pepper

    60 g/ ½ cup macadamia nuts

     

    To make the filling

    1 squash, peeled and chopped into 2-cm/3/4-inch cubes

    1 tablespoon vegetable oil

    1 small white onion, chopped

    400-g/14-oz. can chickpeas/ garbanzo beans, rinsed and drained

    1 litre/4 ¼ cups vegetable stock

    2 teaspoons Dijon mustard

    250 g/9 oz. fresh spinach (or 100 g/3. oz. frozen)

    1 tablespoon freshly chopped thyme

    4 fresh sage leaves, finely chopped

    1 teaspoon cornflour/cornstarch

    ½ –1 teaspoon salt, to taste

    ½  teaspoon white pepper

    1 baking sheet, lightly oiled

    5–6 individual pots

    Serves 5-6

     

    Preheat the oven to 200ºC (400ºF) Gas 6.

    Place the squash on the prepared baking sheet, drizzle over the oil and use your hands to ensure the pieces are well coated. Place in the preheated oven for 20–30 minutes, until it is golden brown with caramelized edges. Remove from the oven and reduce the temperature to 180ºC (350ºF) Gas 4, if you are planning to cook the pots immediately once prepared.

    Meanwhile, prepare the crumble topping by placing the flour in a large bowl. Add the oats, thyme, salt and pepper, and mix well. Then add the margarine and, using your hands, rub the fat into the dry mixture to create a crumbly texture. Try to use the tips of your fingers so that the margarine doesn’t go too soft. Roughly chop the macadamia nuts and add to the crumble. Mix well, then set aside. In a large, deep frying pan/skillet or wok, saute the onion for about 10–15 minutes over low heat until soft and translucent. Add the chickpeas/garbanzo beans, stock, mustard, spinach and herbs. Bring to a simmer for a few minutes.

    Mix the cornflour/cornstarch in a little water and add to the pan, so that the mixture thickens slightly, then add the roasted squash, salt and pepper. Mix well and then taste to check the level of seasoning.

    Fill the individual pots about three-quarters full with the roasted squash filling. Then top with a few tablespoons of the crumble mixture. If preparing in advance, the pots can be chilled or frozen at this stage.

    To finish, place the pots on a baking sheet and bake in the preheated oven for 30–40 minutes until the crumble top is golden brown and the filling is starting to bubble underneath.

     

    vegan nut roast

    Savoy-Wrapped Quinoa Roast

     

    1 tablespoon olive oil or coconut butter

    1 red onion, diced into 5-mm/ ¼ -inch pieces

    ½ courgette/zucchini, diced

    1 carrot, diced

    1 leek, finely sliced

    5 chestnut mushrooms, diced

    100 g/generous ½ cup quinoa or couscous

    750 ml/3 cups vegetable stock

    150 g/1 ¼ cups cashews

    1 thick slice of wholemeal/ whole-wheat or seeded bread

    6 outer leaves from a Savoy cabbage, thick stalk ends trimmed

    1 flax 'egg' or egg replacer

    120 g/4 oz. silken tofu

    1 tablespoon freshly chopped thyme and marjoram (or ½ teaspoon dried herbs)

    120 g/4 oz. vegan ‘feta’ or ‘ricotta’ (optional)

    salt and white pepper, to taste

    loaf pan, oiled

    Serves 6

     

    Preheat the oven to 190ºC (375ºF) Gas 5.

    Heat the oil or coconut butter in a pan and add the onion, courgette/zucchini, carrot, leek and mushrooms. Cook for 8–10 minutes until soft.

    Simmer the quinoa for 4–5 minutes in vegetable stock. Drain and set aside.

    Toast the cashews in a dry frying pan/skillet, then bash (or blitz in a food processor) into small pieces.

    Avoid over-blitzing the nuts to a powder or you will lose the texture. Blitz the bread into crumbs. Blanche the cabbage leaves for 2 minutes. Set aside.

    Mix the vegetables, nuts, breadcrumbs, flax 'egg' and tofu together. Add the fresh or dried herbs and season to taste with salt and white pepper.

    Line the loaf pan with the cabbage leaves, using five large leaves to cover the bottom and saving one leaf to seal the top. Half-fill the loaf pan with half of the mixture, firmly pushing it down with the back of a spoon. Crumble the vegan cheese (if using) over the filling, then add the remaining filling on top, again pushing down to create a firm shape.

    Fold over the edges of the leaves to cover the top of the roast, and then place the last leaf on top and tuck it into the sides. Cover the pan with foil and place on a baking sheet. Bake in the preheated oven for 15 minutes, then turn over, foil-side down on the baking sheet, and bake for 10–15 minutes more.

    Turn it the right way up again and remove the foil lid. Turn it out onto a board and serve.

     

    vegan ice cream cookie

    PECAN CRUMBLE COOKIE AND ICE-CREAM SARNIE


    TO MAKE THE COOKIES

    180 g/generous 1½ cups pecans, roughly chopped

    320 g/2½ cups plain/all-purpose flour

    1 teaspoon bicarbonate of soda/baking soda

    1 teaspoon ground cinnamon

    ½ teaspoon salt

    1 teaspoon cornfl our/cornstarch

    160 g/5½ oz. coconut oil or vegan butter

    150 g/¾ cup soft brown sugar 2 flax ‘eggs’ or egg replacer

    ½ vanilla pod/bean, seeds scraped (or use ¼ teaspoon vanilla paste)

    60 g/2¼ oz. vegan suet

    450 g vegan ice-cream

    2 baking sheets, lined

    SERVES 6

     

    Preheat the oven to 170°C (340°F) Gas 4.

    Place the chopped pecans on a baking sheet and put in the oven for approx. 15 minutes until lightly toasted. Set aside.

    In a medium bowl, mix together the flour, bicarbonate of soda/ baking soda, cinnamon, salt and cornflour/cornstarch. Then in a large mixing bowl, beat together the coconut oil or vegan butter with the sugar until it’s fluffy, light and creamy. Carefully beat in the flax ‘eggs’ and vanilla, and then add the flour mixture, to make a fairly stiff dough. Add the toasted pecans and suet and mix well.

    Wrap the dough in clingfilm/plastic wrap and chill in the fridge for several hours, or overnight is preferable. The longer the chilling, the better the cookie crumbles.

    Remove the dough from the fridge and let sit at room temperature for 20–30 minutes. Preheat the oven to 180°C (350°F) Gas 4.

    Break off chunks of cookie dough and roll into balls, according to the size you prefer. Make 12 balls for large cookies or 20 or so for smaller cookies. Lay on the lined baking sheets leaving plenty of space between the dough balls.

    Bake the cookies in the preheated oven for 10–12 minutes, rotating the sheets halfway through, until the cookies are slightly golden brown around the edges. Remove from the oven and allow to cool for 5 minutes on the baking sheets. The cookies will deflate slightly as they cool. If they look too puffy, flatten them gently with the back of a spoon. Transfer the cookies to a wire rack to cool.

    When ready to serve, remove the ice-cream from the freezer and allow to soften slightly for 10–15 minutes. Place a small scoop of ice-cream on a cookie. Spread slightly to ensure it almost reaches the edges. Top the ice-cream with another cookie, and, using your palm, gently press down to create a sandwich. Serve immediately.

     

     For more vegan recipes, check out My Vegan Travels by Jackie Kearney.

    my vegan travels


    This post was posted in Featured, Featured, News, News, Recipes, Recipes, UK, US, What's new, What's new and was tagged with vegan, savoury, Thanksgiving, recipe

  • Posted on November 9, 2017

    Sushi Doughnuts recipe

    Sushi Doughnuts

    Sushi evolution is endless, and these sushi doughnuts are easy and fun to make. Colourful, playful and also very healthy, it’s like biting into a rainbow! To make the colourful rice base with use matcha for green and beetroot (beet) for pink. These are great to serve at a party.

     

    300 g (2 cups) seasoned sushi rice (cooked weight)

    a pinch of matcha powder

    a small piece of pickled beetroot (beet)

    30 g (1 oz) sashimi-quality salmon, thinly sliced

    30 g (1 oz) sashimi-quality sea bass, thinly sliced

    30 g (1 oz) sashimi-quality tuna, thinly sliced

    2 cucumber slices, sprinkled with a pinch of salt, then any excess water patted off

    10 g (2 teaspoons) garden peas, blanched, cooled in cold water, drained

    10 g (1/3 oz) yuzu-flavoured tobiko (flying fish roe), or other type of tobiko if yuzu is not available

    10 g (1/3 oz) lumpfish caviar

    6 lettuce or shiso leaves, to serve

    soy sauce, to serve

    6-hole silicone doughnut mould

    MAKES 6

     

    Divide the rice evenly into three separate bowls. Leave one bowl of rice plain. Colour the second bowl green by stirring through a pinch of matcha powder. Colour the third bowl pink with the pickled beetroot (beet) – aim for a soft shade of pink like cherry blossom and remove the beetroot (beet) from the rice before the pink becomes too intense.

    Place a mixture of the sashimi and cucumber side by side in the doughnut moulds. If you are using a non-silicone mould, wet the surface of moulds before adding the toppings or rice or simply line the moulds with clingfilm (plastic wrap) to prevent the sushi sticking.

    Put the garden peas, tobiko and caviar in the gaps between the sashimi and cucumber.

    Gently press the sushi rice into the moulds and flatten the top surface. Leave to rest for 10 minutes.

    Place a large serving tray on top of the doughnut mould, then turn upside-down and remove the mould. The doughnuts will tip out onto the tray.

    You could give your guests chopsticks for eating the doughnuts, but if you wish to serve them as finger food, then place each doughnut on top of a lettuce or shiso leaf (or alternatively place in a quartered sheet of nori) to make it easy to hold.

     

    For more easy and fun sushi recipes, check out Sushi Made Simple by Atsuko Ikeda.

    Sushi Made Simple

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    This post was posted in Featured, Featured, News, News, Recipes, Recipes, UK, US, What's new, What's new and was tagged with fish, sushi, savoury, recipe for the weekend

  • Posted on October 30, 2017

    Moroccan Pumpkin Stew recipe

    Waste not want not this Halloween and turn your carved pumpkin into a delicious Moroccan stew. Fragrant spices have multiple health benefits and this North African influenced dish is a great way to introduce a sweetness that negates the craving for dessert. You can easily purchase a rasel hanout spice blend or make your own, as below, to coat the protein- and mineral-rich amaranth and chickpeas.

    MoroccanPumpkinStew Bowl Food

    150 g/5 oz. mixed salad leaves

    2 tablespoons coconut or olive oil

    1 red onion, chopped

    2 garlic cloves, chopped

    4 teaspoons rasel hanout

    225 g/1cup amaranth

    200 g/1 1/2 cups dried chickpeas, soaked overnight in cold water

    1 large sweet potato, cubed

    1 pumpkin – you will need 735g/1lb. 10 oz. cubed flesh

    1 /4 teaspoon sea salt

    65 g/1 /2 cup raisins

    90 g/1 cup toasted slivered/flaked almonds

    sea salt and freshly ground black pepper, to taste

    sprigs of cilantro/coriander, to garnish (optional)

    a sterilized glass jar with an airtight lid (optional)

    Serves 4

     

    Gently heat the oil in a large pan, add the onion, garlic, and spice and sweat over low heat for 5 minutes.

    Meanwhile, put the amaranth into a pan with 2 cups/500 ml of water. Bring to the boil, then simmer for 20 minutes. Take off the heat and allow any remaining water to be absorbed (I like it a bit crunchy and couscous like in texture, hence cooking for a shorter time than some may suggest).

    Drain the chickpeas and add with the chopped sweet potato and pumpkin to the pan containing the onions. Add 3 cups/750 ml of water, cover, and simmer for 15 minutes. Stir thoroughly, then add the salt and raisins and simmer for a further 5 minutes.

    Season the amaranth to taste and stir in three-quarters of the almonds. Serve with the pumpkin stew, garnished with the remaining almonds and sprigs of cilantro/coriander.

    Note: To make your own ras el hanout spice mix, in a dry pan toast 3 tablespoons cumin seeds, 21 /2 tablespoons coriander seeds, 1 1/2 tablespoons ground cinnamon, 2 1/2 teaspoons ground ginger, 2 teaspoons black peppercorns, 1 1/2 teaspoons ground turmeric, 1 teaspoon paprika, 1/2 teaspoon cardamom seeds, 1/2 teaspoon ground nutmeg, 1 /4 teaspoon cloves, and a pinch of saffron threads for a few minutes until fragrant. Grind in a spice grinder or clean coffee grinder with a few dried rose petals. Store any leftover spice mixture in an airtight jar.

     

    For more delicious winter recipes, check out Bowl Food.

    Bowl Food

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    This post was posted in Featured, Featured, News, News, Recipes, Recipes, UK, US, What's new, What's new and was tagged with vegan, savoury, recipe for the weekend, vegetarian

  • Posted on October 26, 2017

    The Texas Chainsaw Moussaka Halloween recipe

    What better dish to serve in preparation for Halloween?! A scary movie and a serving of Texas Chainsaw Moussaka for a spooky Friday night in!

    Lambshank Redemption

    The Texas Chainsaw Massacre was so violent that it was banned across many countries. My moussaka is far less terrifying for any part-time cook. But with so many slices of eggplant (aubergine) and potatoes required, a chainsaw wouldn’t go astray. But, then again, the sound of the two-stroke engine in the kitchen might seem like overkill.

     

    4 large potatoes, peeled and cut into ½ in (1cm) slices

    2 eggplants (aubergines), cut into ½ in (1cm) slices

    4 tablespoons olive oil

    1 onion, chopped

    1 ¼ lb (600g) ground (minced) lamb

    2 garlic cloves, chopped

    1 teaspoon ground coriander

    1 teaspoon dried cilantro (coriander)

    1 teaspoon ground cumin

    2⁄3 cup (150ml) red wine

    14oz (400g) can chopped tomatoes

    2 tablespoons tomato paste (puree)

    3 eggs

    1 ½ cups (350ml) Greek yogurt

    1 ¾ cups (180g) grated Cheddar cheese

    Salt and freshly ground black pepper

    SERVES 4–6

    PREPARATION TIME 25 MINUTES

    COOKING TIME 1 HOUR

     

    Cook the potato slices in a large saucepan of boiling salted water for 12 minutes or until just tender. Drain the potato slices, place on a large plate or tray, and leave to cool.

    Meanwhile, preheat a grill pan over a high heat. Drizzle half the olive oil over the eggplant (aubergine) and grill for 4 minutes on each side or until charred. Remove from the grill pan and set aside.

    Heat the remaining oil in a large, heavy-based, deep-sided skillet (frying pan) over a medium-high heat. Add the onion and sauté for 5 minutes or until soft. Add the lamb, garlic, herbs, and spices. Fry for 10 minutes or until the meat has completely browned. Add the wine, tomatoes, and tomato paste (puree), and season with salt and pepper. Stir to combine.

    Bring to a simmer and cook for 20 minutes. Meanwhile, preheat the oven to 375ºF/190ºC/Gas 5.

    Arrange some of the potato slices in an even layer on the base of a deep ovenproof dish. Add some of the eggplant to create a second layer, and then some of the lamb mixture to create a third layer. Repeat to create more layers of potatoes, eggplant, and the lamb mixture, and finish with a layer of eggplant.

    Mix the eggs, yogurt, and cheese together in medium bowl and season with salt and pepper. Pour the mixture over the eggplant and transfer the dish to the oven. Bake for 35 minutes or until golden. Remove from the oven and leave to rest for 5 minutes before serving.

     

    If you're a film lover and a foodie, you'll love more of the recipes (and puns!) from The Lambshank Redemption by Lachlan Hayman.

    The Lambshank Redemption

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    This post was posted in Featured, Featured, News, News, Recipes, Recipes, UK, US, What's new, What's new and was tagged with savoury, halloween, recipe for the weekend

  • Posted on October 24, 2017

    Quick Ragu recipe

    Wednesday is World Pasta Day, so if you're stuck for what to have for dinner, do you really need to look any further than this quick and delicious ragu recipe from Laura Santtini's Pasta Secrets...?!

    This is my grandmother’s recipe and is about as easy and tasty as it gets. Loaded with umami, the seared meat and concentrated tomato purée/paste, enhanced by the wine and garlic, combine to create a ragù to die for. I have to be careful not to eat it all while ‘tasting’ for seasoning. It is a meatier olive oil-based ragù, not the better known juicy tomato-based Bolognese. This was what my Nonna Pasqua considered fast food!

     

    5 tablespoons olive oil

    1 garlic clove, peeled, squashed and halved lengthways

    1 onion, sliced into 8 wedges

    500 g/1 lb. 2 oz. minced/ ground beef

    1 large bay leaf

    3 tablespoons tomato purée/paste, preferably Bomba XXX

    125 ml/1/2 cup red or white wine

    salt and freshly ground black pepper

    freshly grated Parmigiano Reggiano, to serve

     

    Heat the oil in a heavy-bottomed pan. Add the garlic and onion.

    When these are sizzling, add the meat and seal it over a moderate high heat until well browned all over.

    Season and add the bay leaf and tomato purée/paste. Cook on a low heat, stirring regularly to prevent the bottom burning, until the oil begins to separate from the sauce.

    Meanwhile, cook the pasta in a pan of salted boiling water according to the packet instructions.

    Add the wine to the sauce and cook for a further 5 minutes, or until the wine has been absorbed.

    Drain the pasta. Serve the quick ragù with the pasta and top with plenty of grated Parmigiano and black pepper.

    TASTY TRANSFORMATION

    For a juicy Bolognese, add two 400-g/14-oz. cans chopped tomato and a pinch of dried oregano. Or better still, add enough soffritto basic sugo (page XX) to give the consistency required. A good-quality tomato pasta sauce from a jar could also be added with excellent results.

     

    For more pasta recipes, check out Laura Santtini's Pasta Secrets.

    pasta secrets

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    This post was posted in Featured, Featured, News, News, Recipes, Recipes, UK, US, What's new, What's new and was tagged with savoury, pasta, family food

  • Posted on October 19, 2017

    Venison Sausages with Red Wine & Rosemary Gravy

    This is real comfort food! Perfect for a romantic evening in or an Autumnal dinner party. Rosemary works really well with red wine in a gravy. Easy to make. Everyone will love it. Win, win!

    VenisonSausages

     

    600 g/21 oz. venisonsausages

    FOR THE GRAVY

    4 tablespoons light olive oil

    20 g/11/2 tablespoons butter

    2 medium red onions, thinly sliced

    2 garlic cloves, crushed

    1 tablespoon freshly chopped rosemary leaves

    1 tablespoon tomato puree/paste

    1 tablespoon plain/ all-purpose flour

    175 ml/3/4 cup fullbodied red wine

    175 ml/3/4 cup beef stock

    sea salt and freshly ground black pepper

    mashed or baked potatoes and red cabbage, to serve

    Serves 4

     

    Heat a frying pan/skillet over a moderate heat.

    Add 2 tablespoons of the oil, heat for 1 minute then add the butter.

    Once the butter has melted tip in the onions, stir and cook over a moderate heat until they start to brown.

    Add the crushed garlic and rosemary, stir and cook for another minute. Add the tomato puree/paste, stir, cook for a minute and then work in the flour.

    Pour in the red wine and beef stock, bring to the boil, season lightly with salt and a generous amount of freshly ground black pepper then turn the heat right down and simmer for 15 minutes. Check the seasoning and adjust to taste.

    Meanwhile brown the sausages well on all sides in the remaining oil. Drain off the fat and add the sausages to the gravy. Leave over a low heat for 10 minutes or so for the sausages to absorb some of the sauce then serve with mashed or baked potatoes.

    Red cabbage is also delicious with this dish.

     

    If you liked this recipe, check out Wine Lover's Kitchen by Fiona Beckett.

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    This post was posted in Featured, Featured, News, Recipes, Recipes, UK, US, What's new, What's new and was tagged with savoury, Comfort Food, recipe for the weekend

  • Posted on October 12, 2017

    Baked Mushroom and Egg Ramekins

    Mushrooms and eggs have a delicious affinity – their delicate flavours complementing each other, rather than overpowering which is why this recipe is a great choice for celebrating both Mushroom Day on Sunday and World Egg Day. This traditional egg dish is given a luxurious touch by adding a layer of fried mushrooms. A hint of tarragon adds a pleasing aniseed note. Serve with toast fingers for brunch, or with bread rolls as an appetizer.

    bakedeggs

    1 tablespoon olive oil

    ½ onion, finely chopped

    400 g/14 oz. white/ cup mushrooms, thinly sliced

    2 tablespoons freshly chopped tarragon leaves, plus extra to garnish

    4 eggs

    4 tablespoons double/ heavy cream

    4 tablespoons grated Parmesan cheese

    salt and freshly ground black pepper

    4 ramekins

    SERVES 4

     

    Preheat oven to 180°C (350°F) Gas 4.

    Heat the olive oil in a frying pan/skillet. Fry the onion over a low heat, until softened. Add the mushrooms, increase the heat, and fry briefly until the mushrooms are softened. Mix in the tarragon, season with salt and freshly ground black pepper and cook for a further 2 minutes. Divide the mushroom mixture between the 4 ramekin dishes.

    Break an egg into the centre of each ramekin. Season the eggs with salt and freshly ground black pepper. Pour a tablespoon of double/heavy cream over each egg, then sprinkle each with Parmesan cheese.

    Bake in the preheated oven for 8–10 minutes for runny yolks, or 15–20 minutes for set yolks. Garnish with tarragon and serve warm from the oven.

     

    This recipe is from Mushrooms by Jenny Linford.

    mushrooms

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    This post was posted in Featured, Featured, News, News, Recipes, Recipes, UK, US, What's new, What's new and was tagged with savoury, brunch, recipe for the weekend, vegetarian

  • Posted on October 9, 2017

    Gosht Aloo Saag Masala

    We couldn't begin National Curry Week without sharing with you a recipe from our book My Modern Indian Kitchen. This recipe stands out in the curry crowd because it is finished off with a lovely, rich, fresh spinach puree, which complements the beautifully tender lamb meat. The spinach puree packs a healthy punch of iron, and it includes potatoes which act as a good ‘filler’, meaning that you don’t need bread or rice on the side. That's dinner sorted for at least one night this week! My Modern Indian Kitchen

    1 kg/2 ¼ lbs. leg of lamb on the bone, portioned into pieces

    MARINADE

    5 tablespoons vegetable oil

    2 teaspoons salt

    2 teaspoons Holy Trinity Paste (see below for recipe)

    1 teaspoon ground turmeric

    1 teaspoon ground cumin

    1 teaspoon ground coriander

    1 teaspoon red chilli/ chili powder

    1 teaspoon garam masala

    2 tablespoons natural/ plain yogurt

    1 teaspoon gram/ chickpea flour

    CURRY SAUCE

    6 tablespoons vegetable oil

    a 1.5-cm/ ½ -inch piece of cassia bark

    2 star anise

    6 cloves

    6 cardamom pods

    1 teaspoon cumin seeds

    1 tablespoon fine julienne of fresh root ginger

    3 garlic cloves, thinly sliced

    2 large onions, finely chopped

    1 teaspoon salt

    3 tablespoons tomato purée/paste

    1 large tomato, chopped (core and seeds removed)

    5 potatoes (Maris Piper or Yukon Gold, about 430 g/15 oz. in total), peeled and quartered

    1 teaspoon garam masala

    1 tablespoon freshly chopped coriander/ cilantro

    1 tablespoon freshly chopped mint

    freshly squeezed juice of ½ lemon

    SPINACH PURÉE

    400 g/14 oz. fresh baby

    spinach leaves

    1 tablespoon ghee, melted

    SERVES 6

     

    Combine all of the ingredients for the marinade in a large mixing bowl, add the lamb and stir to coat. Set aside at room temperature for 30 minutes, then refrigerate for a minimum of 24 hours.

    To make the curry sauce, heat the oil in a heavy-bottomed pan over medium heat, add the cassia bark, star anise, cloves and cardamom pods. Fry for 1 minute to release the natural oils, then add the cumin seeds and fry for a further 1 minute. Add the ginger and garlic and fry until lightbrown.

    Add the onions and salt and fry gently until completely softened and golden-brown. (This may take 25–30 minutes, but be patient and allow the onions to fry slowly.) Add the marinated lamb, mix well and cook for 30 minutes, stirring occasionally, to seal the meat.

    Add the tomato purée/paste, stir in and allow to simmer for 3 minutes. Add the tomato and cook for 15 minutes or until the tomato completely melts into the sauce. Once the sauce has become nice and rich, add 1 litre/quart of water and the potatoes. Cover with a lid, reduce the heat and simmer for 30 minutes until the potatoes are cooked.

    To make the spinach purée, put the baby spinach into a food processor and pour in the melted ghee. Blitz the spinach and ghee together until the mixture forms a purée. Set aside.

    Add the garam masala, fresh coriander/cilantro, mint, spinach purée and lemon juice to the sauce and mix well. Remove from the heat and serve with rice or naan bread.

     

    Holy Trinity Paste

    This paste is vital to most homecooked Gujarati-style dishes. The ‘holy trinity’ of green chilli/chile, garlic and ginger creates a wonderful fresh flavour. It is quite punchy, so you want to cook out all the rawness from it when it comes to layering flavours in dishes. You can quarter the quantities here for a smaller yield.

    200 g/7 oz. (about 6) green chillies/chiles

    200 g/7 oz. (about 40) garlic cloves

    200 g/7 oz. (about 8 x 5-cm/2-inch pieces) fresh root ginger

    50 ml/3 ½ tablespoons vegetable oil

    1 tablespoon salt

    MAKES 625 G/2 ½  CUPS

    Blitz together the ingredients in a food processor to form a coarse paste. Refrigerate for up to 2 weeks.

    For more ideas to cook this National Curry Week, check out My Modern Indian Kitchen by Nitisha Patel.

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    This post was posted in Featured, Featured, News, News, Recipes, Recipes, UK, US, What's new, What's new and was tagged with savoury, curry, national curry week

  • Posted on October 6, 2017

    Kale & Egg Homemade Veggie Pizza

    This month it's all about Friday nights on the sofa, in front of the fire and a good film. So, to make you evening even better, we're going to share some of our favourite comfort food recipes, perfect for a night in this weekend. This week, a delicious and a little bit different veggie pizza, with homemade dough and tomato sauce.

    Saturday Pizzas KaleEgg2

    a few stalks of kale

    2 tbsp olive oil

    2 balls of pizza dough (see below)

    160 ml (2⁄3 cup)

    tomato sauce (see below)

    250 g (2 cups) grated mozzarella

    2 eggs

    2–4 tbsp finely grated Parmesan

    zest of 1⁄2 lemon

    fine sea salt and freshly

    ground black pepper

    Makes 2 x 25 cm (10 in) pizzas

     

    Preheat the oven to 250°C/480°F/gas mark 9. Place a pizza stone or an upside-down baking tray in the oven to heat.

    Get the ingredients and equipment ready, including taking the dough out of the fridge 1 hour before you’re ready to cook.

    Cut the kale away from the tough ribs, then chop the leaves into bite-sized pieces. Place the kale in a bowl, drizzle with half of the oil and season with salt and pepper. Toss to combine using your hands and give it a quick massage, until the kale is coated with the oil. This adds flavour and also protects the kale from the heat of the oven so it doesn’t burn.

    Stretch the pizza dough by hand or roll it out. Sprinkle a pinch of salt evenly over the dough, then brush a little olive oil onto the rim with a pastry brush. Using a ladle or big spoon, pour the tomato sauce in the centre of the dough. Spread the sauce over the pizza in concentric circles with the back of the ladle or spoon, leaving a 2.5 cm (1 in) border clear around the edges.

    Place a big handful of the grated mozzarella in a mound in the middle of the dough. Spread it out evenly across the pizza, leaving the edges clear.

    Check there is no liquid on the peel or board or your pizza won’t slide off it. Shake the board gently to see if the pizza moves. If it doesn’t, lift up the pizza with a dough cutter or spatula and sprinkle a little flour on the board until it moves. Slide the pizza off the peel or board onto the pizza stone or upside-down baking tray in the hot oven. Cook for about 5 minutes.

    When the pizza has a few minutes left to go, take it out of the oven and scatter the kale evenly across the top, but leave some empty space in the middle. Crack the egg directly onto the pizza and slide it back into the oven. Or if you’re worried about the egg not holding its shape, you can put the pizza back into the oven after adding the kale, then crack the egg into a small cup, slide the oven rack out a little and pour the egg into the middle of the pizza, making sure you keep the rack level. Slide the rack back in and close the door. Cook the pizza for about 3 minutes more, until the kale has just started to wilt (curly kale needs to cook a little longer than Tuscan kale) and the egg white is cooked.

    Remove from the oven and transfer to a wire cooling rack, then sprinkle over the grated Parmesan and lemon zest. Allow to stand for 1 minute before slicing.

    Classic Pizza Dough

    200 ml cold water

    300 g ‘00’ flour or strong white flour, plus extra for dusting

    1⁄2 x 7 g sachet of fast action dried yeast

    1 tsp fine sea salt

    Makes enough for 2 x 25 cm (10 in) pizzas

    Pour the water into the bowl of a stand mixer fitted with a dough hook, then add the flour on top of the water and add the yeast and salt in separate piles. Mix for 10 minutes on a medium–low speed. For the first few minutes it will look shaggy and you might be worried that it won’t come together, but leave it be and by the end of the 10 minutes the dough should be smooth, springy and slightly sticky. Check the dough after a couple of minutes, though, to see how it’s coming along. If it’s really dry and isn’t coming together, add another tablespoon of water. If it looks really wet, add another tablespoon of flour. Alternatively, if you don’t have a mixer, you can knead the dough by hand (see pages 24–25).

    Sprinkle your work surface with a little flour and tip the dough out onto it. Knead it by hand a few times to bring it together into a smooth, round ball that holds its shape well and springs back when you poke it. If it doesn’t pass those tests, knead it for 1–2 minutes more.

    Using a dough cutter or a sharp knife, cut the dough in half. Pressing it firmly into the work surface, roll each piece into a smooth round, like a tennis ball. Put the dough balls on two side plates or a baking tray dusted with flour. Cover tightly with clingfilm or soak a clean tea towel in cold running water from the tap and wring it out really well, then cover the dough with the damp cloth. Place the covered plates or tray in the fridge for at least 6 hours, but ideally overnight or even up to 48 hours to let it have a long fermentation and a slow rise. The longer you let the dough sit in the fridge, the more flavour it will have.

    Take the dough out of the fridge 1 hour before you want to cook the pizzas, making sure you keep it covered with the clingfilm or damp cloth so it doesn’t dry out. When you’re ready to shape the dough, dust a pizza peel or a thin wooden chopping board generously with flour. You can either stretch the dough by hand or use a rolling pin. If you’re using a rolling pin, dust that with flour too.

    Take the rested dough ball off the plate or tray using a dough cutter or a bowl scraper, making sure the dough ball stays round at this point. Place the dough ball onto the floured peel or board and dust some flour on top of the dough too. Press down the middle of the dough with your fingers, but don’t press the edge of the dough ball, as that will be the crust later. It should already look like a little pizza. The dough is now ready to be stretched by hand or rolled out.

    Tomato Sauce

    1 tbsp olive oil

    1 onion, finely chopped

    1 celery stick, finely chopped

    1⁄2 carrot, finely chopped

    1 tsp fine sea salt

    freshly ground black pepper

    1 garlic clove, finely chopped

    2 x 400 g cans of good-quality whole plum tomatoes

    1 tsp sugar (optional)

    Makes 800 ml

    Heat the olive oil in a saucepan set over a medium–low heat. Add the onion, celery and carrot and season with the salt and some freshly ground black pepper to taste. Cover the pan and sweat the vegetables for 8–10 minutes, until soft but not coloured. Add the garlic and cook, uncovered, for just 1 minute, until fragrant. Add the tomatoes and simmer for 3 minutes on a low heat. Good-quality canned tomatoes don’t need to be cooked for very long, plus the longer you cook the sauce, the more water evaporates and the thicker it becomes, which isn’t the consistency that you want – pizza sauce should be thin but not watery.

    Whizz the sauce with a hand-held blender until smooth, or you could leave it a little chunkier if that’s what you prefer. Taste and check for seasoning – add a teaspoon of sugar if the tomatoes are too bitter or acidic. The sauce is now ready to be used right away, or it will keep in the fridge in an airtight container for up to a week or it can be frozen for up to six months (see the note above). This recipe makes enough sauce for five pizzas.

    For more delicious and different pizzas recipes, check out Saturday Pizzas from the Ballymaloe Cookery School.

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  • Posted on September 21, 2017

    Ricotta, sausage and potato pizza pie

    A pizza potato and cheese pie – you don’t need to ask us twice! This recipe is the ultimate comfort food now the nights are getting colder, plus it’s a lovely way to use up potatoes that are being harvested.

    potato pizza_pieRicotta, sausage and potato pizza pie

     

    Sicilian pizza dough

    7 g/ ¼ oz. fresh yeast, 1 teaspoon dried active baking yeast, or ½ teaspoon fast-action yeast

    a pinch of sugar

    150 ml/2⁄3 cup hand-hot water

    250 g/2 cups fine semolina flour or durum wheat flour

    ½ teaspoon fine sea salt flakes

    1 tablespoon olive oil, plus extra for brushing

    1 tablespoon freshly squeezed lemon juice

    Filling

    2 tablespoons extra virgin olive oil

    200 g/7 oz. potatoes, finely diced

    2 onions, finely chopped

    2 teaspoons dried oregano

    250 g/9 oz. fresh Italian sausages, skinned

    2 teaspoons tomato puree/paste

    1 teaspoon fennel seeds

    2 tablespoons chopped fresh sage

    3 large eggs, beaten

    125 g/4 ½ oz. ricotta

    salt and freshly ground black pepper

    a large lipless baking sheet

    SERVES 6–8

     

    In a medium bowl, cream the yeast with the sugar and whisk in the water. Leave for 10 minutes until frothy. For other yeasts, follow the manufacturer’s instructions.

    Sift the flour and salt into a mixing bowl and make a well in the centre. Pour in the yeast mixture, oil and lemon juice. Mix with a round-bladed knife, then your hands until the dough comes together. Add more water if necessary – the dough should be very soft. Tip out onto a lightly floured surface and knead briskly for at least 10 minutes until smooth, shiny and elastic. Try not to add any extra flour at this stage – it should be quite soft. If you feel that the dough is sticky, flour your hands and not the dough. When ready, shape into a neat ball, place in a clean, oiled bowl, cover with a damp kitchen cloth and leave to rise in a warm place until doubled in size – about 1 ½  hours.

    Punch the air out of the dough, then transfer to a floured surface. Divide into two pieces (one piece slightly larger than the other) and shape both into a smooth ball. Place the balls well apart on a sheet of floured non-stick baking parchment, cover with clingfilm/plastic wrap and leave to rise for 60–90 minutes.

    Place the baking sheet on the lower shelf of the oven and preheat it to 220ºC (425ºF) Gas 7 for at least 30 minutes.

    Heat the oil in a frying pan/skillet and add the potato and onion. Cook for 5–10 minutes until the onions start to colour, and the potato is soft (add a spoonful of water if the vegetables look as if they are drying out). Stir in the oregano, season and transfer to a bowl to cool. Fry the sausage very briefly, breaking it up with the back of a fork, and add the tomato pur.e/paste, fennel seeds and sage. Season well, then let cool. In a separate bowl, beat the eggs into the ricotta.

    Punch the air out of the dough again. Roll out the smaller ball (the base) to a 25-cm/10-in. circle and the larger piece (the lid) to a 30-cm/12-in. disc, rolling the dough directly onto baking parchment. Spoon the potato and onion mixture onto the base and dot with the sausage. Spoon over the ricotta and egg mix and season well. Brush the edge with water and lay the lid on top, rolling the edges to seal. Brush with a little olive oil and make two or three holes in the top of the pie.

    Working quickly, open the oven door and slide parchment and all onto the hot baking sheet. Bake for 10 minutes, then pull the parchment out from beneath the pie. Bake for a further 25–30 minutes until the crust is puffed up and golden.

    Remove from the oven and brush with a little olive oil. Leave to stand for 5 minutes before serving.

     

    If you liked this recipe, check out Cooking with Cheese.

    cooking with cheese

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