Recipes

Smen

Smen

Couverts225 gr
Deel op Facebook Print Recipe

Ingredients

Instructions

  • Place the butter in a heatproof bowl and soften by beating with a wooden spoon.
  • Put the measurement water, salt and oregano in a saucepan, bring to the boil and cook for 4–6 minutes until it has reduced a little, then pour it over the butter and stir with a wooden spoon until well blended.
  • Leave to cool.
  • Knead the cooled butter with your hands, squeezing out any excess water.
  • Drain well, then spoon the butter into a hot, sterilized jar.
  • Seal the jar and store in the refrigerator, or a cool place, for at least 6 weeks before using.
  • Use within 3–4 wee
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Course; Side Dish
Cuisine; Arabic / Moroccan

Green Olives With Bitter Orange

Green Olives With Bitter Orange

Couverts4
Deel op Facebook Print Recipe

Equipment

  • Frying pan

Ingredients

Instructions

  • Dry-fry the coriander seeds in a small, heavy-based frying pan over a medium heat for 2–3 minutes until they give off a nutty aroma, then crush them in a mortar with a pestle to release the flavour.
  • Peel the bitter orange, remove the pith, and finely slice the rind, discarding the rest.
  • Place the sliced olives in a bowl.
  • Add the sliced orange rind, crushed coriander seeds, olive oil and lemon juice and mix well.
  • Leave to stand for at least 10 minutes to allow the flavours to mingle.
  • Serve as a starter with bread, if liked, or as a side dish to accompany a tagine.

Notes & Wine Advice

For cracked green olives with cardamom & harissa,

put 350 g rinsed and drained cracked green olives in a bowl. Dry-roast 1–2 teaspoons cardamom seeds and ½ teaspoon black peppercorns in a small, heavy-based frying pan over a medium heat for 1–2 minutes until they emit a nutty aroma, then crush them in a mortar with a pestle. Add the crushed spices to the olives with 2–3 tablespoons olive oil, the juice of 1 orange and 1 teaspoon harissa paste and mix well.
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Course; Fruit / Side Dish
Cuisine; Arabic / Moroccan

Preserved Lemons

Preserved Lemons

Couverts1 450 g–1 litre jar
Deel op Facebook Print Recipe

Equipment

  • kitchen paper

Ingredients

  • 10 organic unwaxed lemons washed and dried
  • 10 tablespoons sea salt
  • juice of 3–4 lemons

Instructions

  • Slice the ends off each lemon and stand them on one end.
  • Using a small, sharp knife, carefully make 2 vertical cuts three-quarters of the way through each lemon, as if cutting into quarters, but keep the bases intact.
  • Stuff 1 tablespoon of the salt into each lemon, then pack into a large sterilized jar and seal tightly.
  • Store in a cool place for 3–4 days to soften the skins.
  • Press the lemons down into the jar until tightly packed, then cover with the lemon juice.
  • Seal the jar and store in a cool place for at least 1 month before using.
  • Use within for 3–4 months.
  • When ready to use, rinse off the salt and pat dry with kitchen paper.
  • Cut the lemon into quarters and, using a small, sharp knife, remove the flesh, seeds and pith.
  • Finely slice or chop the rind and use as required.

Notes & Wine Advice

 

For pickled lemons,

pack 8–10 small unwaxed lemons into a sterilized jar. Place 600 ml white wine vinegar, 2–3 tablespoons granulated sugar, 1 tablespoon coriander seeds, 2 dried sage sprigs and 2–3 dried red chillies in a small, heavy-based saucepan and bring to the boil, stirring continuously, until the sugar has dissolved, then reduce the heat and simmer for 5 minutes. Pour over the lemons, seal with a vinegar-proof lid and leave to cool. Store in the refrigerator for 2 weeks before using. (The pickled lemons can be stored in the refrigerator for 4–6 weeks.)
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Course; Basic recipe / Fruit
Cuisine; Arabic / Moroccan

White Chocolate Risotto

White Chocolate Risotto

Couverts6
Deel op Facebook Print Recipe

Ingredients

Instructions

  • Melt the butter in a heavy-based saucepan.
  • Scrape in the seeds from the vanilla pod and cook, stirring, for a few minutes.
  • Stir in the rice and 2 tablespoons of the sugar and mix well.
  • Pour in the wine, bring to the boil and cook, stirring constantly, until the liquid has been absorbed.
  • Add a little of the milk and gently simmer, stirring, until the milk has been absorbed.
  • Continue to add the milk until the rice is soft but still holds its shape.
  • Remove the pan from the heat and stir in the grated chocolate, then cover and leave to stand.
  • Meanwhile, sprinkle the cut halves of the peaches with the remaining sugar and cook under a preheated grill until golden and bubbling.
  • Spoon the risotto into 6 serving bowls and top each with 2 grilled peach halves.

Notes & Wine Advice

For quick peach & rice dessert,

divide a drained 400 g can peaches in juice between 6 ramekins, then top with a 400 g can rice pudding. Sprinkle each one with ½ tablespoon demerara sugar and cook under a preheated grill until bubbling. Leave to cool before serving.
Calories per serving 157

Nutrition values

Calories: 410 kcal
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Course; Chocolate / Fruit / Rice
Diets; Gluten-Free

Berry Meringue Mess

Berry Meringue Mess

Couverts6
Deel op Facebook Print Recipe

Ingredients

Instructions

  • Line 2 large baking sheets with nonstick baking paper.
  • Whisk the egg whites in a large clean bowl until they form stiff peaks.
  • Add the sugar a spoonful at a time and continue to whisk until thick and glossy.
  • Fold in the vinegar with a large metal spoon.
  • Spoon or pipe 12 meringues on to the prepared baking sheets.
  • Place in a preheated oven, 150°C (300°F), Gas Mark 2, for 1 hour, then switch off the oven and leave the meringues to cool completely.
  • When cool, roughly crush the meringues.
  • Whip the cream in a large bowl until it forms soft peaks.
  • Roughly crush together the raspberries and strawberries and stir into the cream.
  • Fold in the crushed meringues, icing sugar and cream liqueur.
  • Spoon into 6 tall glasses, decorate with extra berries and serve immediately.

Notes & Wine Advice

For mango & passion fruit mess,

make the meringues as for Berry meringue mess and roughly crush. Whip the cream with 2 tablespoons icing sugar in a large bowl until it forms soft peaks. Peel and stone 1 large mango and purée half the flesh in a food processor or blender. Chop the remaining mango flesh and stir all the mango into the cream mixture with the scooped flesh of 2 passion fruit. Fold in the crushed meringues and serve immediately.
Calories per serving 482

Nutrition values

Calories: 475 kcal
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Course; Dessert / Fruit

Turkey Balls With Minty Quinoa

Turkey Balls With Minty Quinoa

Couverts4
Deel op Facebook Print Recipe

Ingredients

Instructions

  • Heat½ tablespoon of the oil in a frying pan, add the onion and garlic and fry for 4–5 minutes until softened, then leave to cool.
  • Mix together the cooked onion and garlic, courgette, turkey, cumin seeds, feta and half the parsley in a bowl.
  • Shape into 12 balls and place on a baking sheet.
  • Bake in a preheated oven, 200°C (400°F), Gas Mark 6, for 20 minutes until cooked through.
  • Meanwhile, cook the quinoa in a saucepan of boiling water according to the packet instructions.
  • In a separate pan of boiling water, cook the peas until tender.
  • Drain the quinoa and peas, then transfer to a bowl and stir in the mint, remaining parsley, lemon rind and juice and rocket leaves.
  • Serve the meatballs with the quinoa, drizzled with the remaining olive oil.

Nutrition values

Calories: 474 kcal
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Course; Main Course / Turkey
Diets; Gluten-Free

Bacon & Leek Tortilla

Bacon & Leek Tortilla

Couverts4
Deel op Facebook Print Recipe

Ingredients

Instructions

  • Heat the oil in a large flameproof frying pan, add the leeks and potatoes and sauté for 8–10 minutes, stirring frequently, until golden and tender.
  • Add the bacon and fry for a further 4–5 minutes until cooked through.
  • Meanwhile, beat the eggs in a large bowl and add the cheese.
  • Season well.
  • Stir the potato mixture into the beaten eggs, then return to the pan and cook over a low heat for 8–10 minutes, making sure the bottom does not overcook.
  • Place the pan under a preheated hot grill and cook for a further 3–4 minutes until the tortilla is cooked through and golden.
  • Serve cut into wedges.

Notes & Wine Advice

For leek, butternut & bacon soup,

heat 2 tablespoons olive oil in a saucepan, add 3 trimmed, cleaned and diced leeks and 400 g peeled, deseeded and diced butternut squash and cook for 3 minutes. Pour in 900 ml hot gluten-free vegetable stock and bring to the boil, then reduce the heat and simmer for 4–5 minutes until the vegetables are soft. Meanwhile, cook 4 back bacon rashers under a preheated hot grill until crisp, then roughly chop. Stir 300 ml soya milk into the soup, then, using a hand-hand blender, blend the soup until smooth and season to taste. Ladle into 4 bowls and serve sprinkled with the bacon.
Calories per serving 249

Nutrition values

Calories: 483 kcal
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Course; Pork / Tortilla
Diets; Gluten-Free

Creamy Prawn Curry

Creamy Prawn Curry

Couverts4
Deel op Facebook Print Recipe

Ingredients

Instructions

  • Heat the oil in a wok or large frying pan, add the onion and cook for 3–4 minutes until soft.
  • Add the curry leaves and cook for a further 1 minute.
  • Stir in the curry paste and cook for 2 minutes, then pour in the stock and coconut milk and bring to the boil.
  • Reduce the heat and simmer for 10–12 minutes.
  • Add the beans and cook for 5 minutes until just tender, then add the prawns and cook for a further 3 minutes until the prawns turn pink and are cooked through.
  • Serve sprinkled with a few coriander leaves.

Notes & Wine Advice

For spicy prawns,

heat 1 tablespoon olive oil in a frying pan, add 3 peeled and chopped garlic cloves and 1 chopped red chilli and cook for 1 minute, then add 500 g raw peeled tiger prawns and cook for 3–4 minutes until the prawns turn pink and are cooked through. Serve on a bed of crisp lettuce leaves, sprinkled with the juice of 1 lime, pepper and a few coriander leaves.
Calories per serving 135

Nutrition values

Calories: 482 kcal
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Course; Curry / Fish
Diets; Gluten-Free

Sea Bass With Spinach Dhal

Sea Bass With Spinach Dhal

Couverts4
Deel op Facebook Print Recipe

Ingredients

Instructions

  • Heat 1 tablespoon of the oil in a pan, add the onion and fry for 5 minutes until soft.
  • Stir in the garlic and chilli and cook for a further 1 minute.
  • Add the seeds and garam masala and continue to cook for 2 minutes.
  • Stir in the lentils, tomatoes and stock and bring to the boil.
  • Reduce the heat and simmer for 20 minutes.
  • Meanwhile, heat the remaining oil in a separate large frying pan and cook the sea bass for 3–4 minutes on each side until cooked through.
  • Stir the spinach and chopped coriander through the lentils until just starting to wilt, then season.
  • Divide the dhal between 4 plates and top each one with a sea bass fillet.
  • Serve sprinkled with toasted flaked almonds.

Notes & Wine Advice

For grilled sea bass with garlicky spinach,

cook 4 x 150 g sea bass fillets under a preheated hot grill for 3–4 minutes on each side until cooked through. Meanwhile, place 750 g spinach in a saucepan and pour over a little boiling water, cover and cook for 1–2 minutes until the leaves start to wilt, then drain. Heat 1 tablespoon olive oil in a large frying pan and cook 3 tablespoons pine nuts and 2 chopped garlic cloves for 2–3 minutes, then stir in the wilted spinach. Divide between 4 plates and top with the sea bass fillets.
Calories per serving 301

Nutrition values

Calories: 438 kcal
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Course; Fish / Vegetables
Diets; Gluten-Free

Nutty Stuffed Plaice Parcels

Nutty Stuffed Plaice Parcels

Couverts4
Deel op Facebook Print Recipe

Ingredients

Instructions

  • Heat 1 tablespoon of the oil in a frying pan, add the mushrooms and cook for 5 minutes until softened.
  • Stir in the hazelnuts, then remove from the heat and stir in the parsley.
  • Lay the plaice fillets on a clean surface and divide the mushroom mixture between them, then roll up to enclose the stuffing.
  • Place each fillet on a piece of foil large enough to enclose it, sprinkle with the white wine, season with pepper, add 1 piece of the butter and seal well.
  • Bake in a preheated oven, 200°C (400°F), Gas Mark 6, for 15 minutes, or until cooked through.
  • Meanwhile, cook the potatoes in a saucepan of boiling water for 12–15 minutes until tender.
  • Heat the remaining oil in a frying pan, add the lettuce and fry for 2–3 minutes on each side.
  • Drain the potatoes and season, then add the mint and lightly crush with a fork.
  • Top with the plaice parcels and serve with the lettuce.

Notes & Wine Advice

For plaice & mushrooms with hazelnut broccoli,

put 4 plaice fillets in an ovenproof dish and cover with 225 g sliced mushrooms. Sprinkle with the juice of 1 lemon and season. Dot with 25 g butter and bake in a preheated oven, 180°C (350°F), Gas Mark 4, for 16–17 minutes, basting frequently. Pour over 150 ml single cream and brown under a preheated hot grill. Meanwhile, cook 350 g Tenderstem broccoli in a steamer for 3–4 minutes until tender. Toss together with 2 tablespoons olive oil and 3 tablespoons chopped hazelnuts. Serve with the plaice.
Calories per serving 409

Nutrition values

Calories: 437 kcal
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Course; Fish / Nuts