Recipes – Page 506 – Recipe Collectors

Potato Lasagne

Creamy Asparagus Sauce, Gorgonzola & Pesto

Couverts6

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Ingredients

Instructions

Preheat the oven to 180°C.
Snap the woody ends off the asparagus.
Finely chop the bottom 3cm of each stalk (reserving the rest).
Peel and finely chop the onions.
Put the chopped veg into a large non-stick pan on a medium heat with 2 tablespoons of olive oil.
Cook for 15 minutes, or until softened, stirring regularly.
Stir in the flour, then gradually stir in the milk.
Simmer and stir for 5 minutes, blend until smooth (in batches, if needed), then return to the pan.
Scrub and finely slice the potatoes, stir into the sauce and simmer on a low heat for another 5 minutes, stirring regularly.
Finely grate in the Parmesan and season to perfection.
Halve the remaining asparagus lengthways, leaving any thin stalks whole.
Get a nice baking dish (roughly 25cm x 30cm) and spoon in enough sauce and potatoes to cover the base.
Sprinkle over a few pieces of asparagus and a few bombs of Gorgonzola, then repeat until you’ve used up all the ingredients, finishing with asparagus and a little sauce.
Bake for 1 hour, or until golden, bubbling and the potatoes are tender.
Let it sit for 10 minutes, then dollop with pesto to serve.

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Course; Pasta

Crispy Potato-Topped Fish

Almond, Basil & Sun-Dried Tomato Pesto & Green Beans

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Ingredients

Serves 2 | Total 20 Minutes

Instructions

Preheat the grill to high.
Scrub the potato, then use a speed-peeler to peel it into ribbons.
In a bowl, toss the ribbons with the fish, 1 teaspoon of olive oil and a pinch of sea salt and black pepper.
Place the fish on a non-stick baking tray, then take a bit of pride in arranging one layer of potato ribbons in waves on top of each fillet.
Grill for 10 minutes, or until golden and cooked through (keep an eye on it).
Meanwhile, trim the green beans and cook in a pan of boiling salted water for 7 minutes, or until tender.
Tear the top leafy half of the basil into a pestle and mortar, and pound into a paste with a pinch of salt.
Peel and bash in the garlic, then pound in the almonds and 1 sun-dried tomato.
Finely grate in most of the Parmesan, muddle in 3 tablespoons of extra virgin olive oil to loosen, then season to perfection.
Finely chop the other sun-dried tomato.
Serve the potato-topped fish with the green beans and pesto.
Sprinkle with the chopped tomato, drizzle with a little extra virgin olive oil, and finely grate over the rest of the cheese, to finish.

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Course; Fish / Nuts / Vegetables

Bombay Jacket Spuds

Carrot Raita, Grated Chilli & Crispy Mint-Spiked Fried Eggs

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Ingredients

Serves 2 | Total 1 Hour 10 Minutes

Instructions

Preheat the oven to 200°C.
Scrub the potatoes, stab them all over with a fork, then rub them with 1 teaspoon of olive oil, the garam masala and a pinch of sea salt.
Place on a baking tray and roast for 1 hour.
Meanwhile, wash and finely grate the carrots, wrap in a clean tea towel and squeeze the tea towel well to remove any excess liquid.
Tip into a bowl, mix with the yoghurt and season to perfection.
Just before your potatoes are done, put a large non-stick frying pan on a medium-high heat with 1 tablespoon of oil.
Pick in the mint leaves, and, after 1 minute, crack in the eggs.
Sprinkle with a little extra garam masala and fry the eggs to your liking.
Slice open the spuds and pile in the carrot raita.
Finely chop the fresh chilli and scatter over to taste, or finely grate over frozen chilli.
Plate up the eggs alongside.

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Course; Eggs / Vegetables

Essex Hasselback Hotpot

Tender Lamb, Carrots, Cider, Sage & Branston Pickle

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Ingredients

Instructions

Toss the lamb with sea salt and plenty of black pepper.
Place in a shallow casserole pan on a high heat with 1 tablespoon of olive oil, turning until brown all over.
Meanwhile, peel the onions and carrots and chop into chunks the same size as the lamb.
Remove the lamb to a plate, leaving the fat behind in the pan.
Reduce to a medium heat, stir in the onions and carrots, tear in the sage leaves, and add a splash of water.
Cook for 10 minutes, stirring occasionally.
Put the lamb back in and stir in the pickle, then the flour.
Pour in the cider and 600ml of water to cover.
Preheat the oven to 180°C.
Place one potato on a board between the handles of two wooden spoons, and carefully slice at just under ½cm intervals all the way along (the spoons will stop you going all the way through).
Repeat with the rest of the potatoes.
Stir the stew, season to perfection, then push in the potatoes, cut side up.
Cook in the oven for 1 hour 30 minutes, or until the potatoes are golden and have sucked up loads of that lovely flavour.

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Course; Lamb / Vegetables

My Mexican Meatloaf

Black Beans, Sweet Red Peppers & Jalapeños

Couverts4

Preparation 1

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Ingredients

Instructions

Preheat the oven to 220°C.
Peel the onion, cut into wedges, then pull apart into petals.
Halve and deseed the peppers, chop into 3cm chunks, then toss both with 1 tablespoon of olive oil in a 25cm x 35cm baking tray.
Roast for 15 minutes, while you finely slice the jalapeño and the coriander stalks, reserving the leaves.
Drain the beans and put half into a large bowl with the mince, jalapeños and coriander stalks.
Add a good pinch of sea salt and black pepper, use your hands to scrunch it all together well, then shape into a loaf.
Nestle the meatloaf in the middle of the onions and peppers in the tray.
Roast for 15 minutes.
Remove the tray from the oven, drizzle 1 tablespoon of red wine vinegar around the meatloaf, scatter in the remaining beans and scrunch in the plum tomatoes, then swirl a small splash of water around the tomato tin and into the tray.
Stir the sauce together around the meatloaf, season, and return to the oven for a final 15 minutes, or until the meatloaf is beautifully golden and cooked through.
Serve dolloped with the soured cream and sprinkled with the coriander leaves.

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Course; Beef

Pork & Apple Meatballs

Mustard, Mashed Potato, Soured Cream & Chive Sauce

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Ingredients

Instructions

Peel the potatoes, chop into even-sized chunks and cook in a large pan of boiling salted water for 15 minutes, or until tender.
Meanwhile, place the mince in a bowl with the mustard.
Coarsely grate in the apple.
Tear 75g of the bread crust into a blender and blitz into crumbs, then add to the bowl, season with sea salt and black pepper, and scrunch together well.
With wet hands, divide into four, then divide each piece into eight, and roll into 32 balls in total.
Bring the stock to a simmer in a large pan, then drop in the balls to poach for 5 minutes, or until cooked through.
Drain the potatoes, return to the pan, mash well with 1 tablespoon of extra virgin olive oil, then season to perfection.
Divide between warm bowls, then use a slotted spoon to scoop out the balls, sitting them on top.
Tear the soft inner part of the bread into the blender, with the soured cream and most of the chives.
Pour in 300ml of the stock and blitz until silky smooth and aerated.
Season to perfection, then divide between the bowls.
Finely chop and scatter over the remaining chives and drizzle with 1 tablespoon of extra virgin olive oil, to finish.

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Course; Fruit / Pork

Crispy Lamb Kebab Flatbread

Garlic, Fresh Chilli, Cumin, Mixed Garden Salad & Feta Cheese

Couverts2

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Ingredients

Instructions

Pile the flour into a bowl with a pinch of sea salt, add 125ml of water and mix into a dough.
Knead on a flour-dusted surface for 2 minutes, then cover and leave to rest.
Peel and finely chop the onion, then, in a little bowl, mix one third of it with a pinch of salt and 1 tablespoon of red wine vinegar and leave to quickly pickle.
Scrunch the mince into a 30cm non-stick frying pan on a medium heat with ½ a tablespoon of olive oil and cook for 3 minutes, stirring and breaking it up with a spoon.
Add the rest of the onion, then peel and finely grate in the garlic, add the cumin, and season lightly with salt and add a good pinch of black pepper.
Stir well and cook for 3 more minutes, or until getting lightly golden.
Meanwhile, roll and stretch the dough out into a 35cm round.
Roughly chop the chilli and stir into the mince with 1 tablespoon of red wine vinegar.
Moving swiftly, lift the dough into the pan to cover the mince, using a wooden spoon to push it right into the edges.
Cover and cook for 5 minutes, or until puffed up and cooked through.
Using oven gloves, pop a board over the pan and confidently but carefully turn out the flatbread.
Crumble over the feta, sprinkle over the salad leaves, the pickled red onion and any juices, then roll, slice and enjoy.

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Course; Lamb

A Very British Bolognese

Rosemary, Pale Ale, Mushrooms, Cheddar & Special Pasta

Couverts2

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Ingredients

Serves 2 + 6 Bolognese Freezer Portions

▢ 2 sprigs of rosemary
▢ 400 g chopped mixed onion carrot & celery
▢ 250 g chestnut mushrooms
▢ 500 g lean beef pork or veggie mince
▢ 500 ml pale ale
▢ 2 x 400g tins of plum tomatoes
▢ 250 g fresh lasagne sheets
▢ 20 g Cheddar cheese

Instructions

Put a large, shallow non-stick casserole pan on a medium-high heat.
Pick and finely chop the rosemary leaves, then sprinkle into the pan with 1 tablespoon of olive oil to crisp up.
Add the chopped mixed veg and cook for 10 minutes, stirring regularly, while you trim and finely chop the mushrooms.
Stir them into the pan with the mince, breaking it up with your spoon.
Cook for 15 minutes, or until golden and caramelized.
Pour in the ale, let it cook away, then stir in the tomatoes and 1 tin’s worth of water, mashing it all with a potato masher.
Simmer on a medium-low heat for 1 hour, mashing occasionally to thicken the texture.
Season to perfection.
For 2 portions, either cut the lasagne sheets into 2cm slices or, for a bit of fun, stack up your sheets and cut 2cm slits into them at ½cm intervals all over.
Cook in a large pan of boiling salted water for just 3 minutes, then scoop out and toss with 2 portions of Bolognese, loosening with a splash of pasta cooking water, if needed.
Grate over the cheese, and serve right away.
Batch up your leftover portions, cool, and pop into the fridge or freezer for another day.
Happiness.

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Course; Pasta

Bacon Rarebit Burger

Mushrooms, Gherkin & Soured Cream In A Soft Bun

Couverts1

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Ingredients

Instructions

Trim the stalk and base off each mushroom, giving you a beautiful cross-section (saving the offcuts for another day).
Place the mushrooms cut side down on one side of a large dry non-stick frying pan on a high heat.
Cook for 5 minutes while you scrunch and work the mince with your hands.
Divide into two equal balls, flatten each to just under ½cm thick, then pat and push a rasher of bacon on to each one.
Turn the mushrooms, put the burgers into the pan, bacon side down, sprinkle with a pinch of sea salt and black pepper, and fry hard and fast for 2 minutes, pressing down with a fish slice to crisp up the bacon, then flip to fry for just 1 minute on the other side.
Move the mushrooms on top of the burgers, then halve the bun and quickly toast alongside.
Remove the bun to a serving board, spread with the soured cream, stack in your burgers and mushrooms, then slice and add the gherkin.
Off the heat, coarsely grate the cheese in a pile at the cleanest side of the pan, pour the Worcestershire sauce on top, then tilt the pan and stir vigorously for 30 seconds until it combines into an oozy consistency.
Pour the rarebit mixture over the burger stack and put the bun lid on.
Devour.

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Course; Bacon / Beef / Burgers

Gingery Garlicky Black Bean Beef

Fluffy Rice, Easy Silken Omelettes With Fresh Chilli & Spring Onions

Couverts4

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Ingredients

Instructions

Put the mince into a 26cm non-stick frying pan on a high heat with 1 tablespoon of olive oil and plenty of black pepper, breaking it up with a spoon.
Brown for 10 minutes, or until starting to caramelize, while you peel the ginger and garlic, and finely chop with 1 deseeded chilli.
Stir that into the pan, pour in the black bean sauce and crush it all with a potato masher.
Reduce to a medium heat and cook for another 10 minutes, mashing occasionally, until the mince is dark and gnarly.
Meanwhile, put 1 mug of rice, 2 mugs of boiling kettle water (600ml) and a small pinch of sea salt into a medium pan.
Cover and cook on a medium heat for 12 minutes, or until all the water has been absorbed.
Trim the spring onions, slice the white halves 1cm thick and finely slice the green tops with the remaining chilli.
Stir the whites into the mince with 1 tablespoon of red wine vinegar.
Let it sizzle, then pour in 400ml of boiling kettle water.
Simmer for 5 minutes, or until reduced into a lovely sea of mince, then divide between your plates with the rice.
Quickly wipe out the frying pan, return it to a high heat, then wipe an oiled ball of kitchen paper around it.
Quickly beat and add 1 egg, swirling it around, then sprinkle with a quarter of the chilli and spring onion mixture.
Cook for just 30 seconds, then use the back of a spoon to pull it in at the sides.
Turn it out on to your first portion and repeat the process, until you’ve used up all the ingredients.

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Course; Beef

Potato Lasagne

Ingredients

Instructions

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Crispy Potato-Topped Fish

Ingredients

Serves 2 | Total 20 Minutes

Instructions

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Bombay Jacket Spuds

Ingredients

Serves 2 | Total 1 Hour 10 Minutes

Instructions

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Essex Hasselback Hotpot

Ingredients

Serves 4 | Total 2 Hours

Instructions

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My Mexican Meatloaf

Ingredients

Instructions

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Pork & Apple Meatballs

Ingredients

Serves 4 | Total 35 Minutes

Instructions

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Crispy Lamb Kebab Flatbread

Ingredients

Serves 2

Instructions

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A Very British Bolognese

Ingredients

Serves 2 + 6 Bolognese Freezer Portions

Instructions

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Bacon Rarebit Burger

Ingredients

Instructions

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Gingery Garlicky Black Bean Beef

Ingredients

Instructions

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