Archive for August, 2013

Mini Meatball Penne

August 15, 2013

Mini Meatball Penne

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Halibut Steaks with Walnut pesto (Good Housekeeping)

August 15, 2013

Halibut Steaks with Walnut pesto (Good Housekeeping)

Chilli Lamb and Coconut Curry

August 15, 2013

Chilli Lamb and Coconut Curry

Perect Panzanella (Felicity Cloake)

August 15, 2013

Serves 2-4
1/2 red onion, thinly sliced
1 red pepper
1 yellow pepper
8 ripe tomatoes
200g stale country bread
4tbsp white wine vinegar
1tbsp capers
2 anchovies, finely chopped
1 small clove of garlic, crushed
6tbsp extra virgin olive oil
Small bunch of fresh basil

Put the onion slices in a bowl of cold water with a pinch of salt, and leave to soak for an hour.

Blacken the peppers on a gas hob, or using a kitchen blowtorch, then put in a plastic bag or a bowl covered in clingfilm and leave for 20 minutes.

Cut the tomatoes into large dice and place in a colander set over a bowl. Salt and leave to drain while you prepare the other ingredients.

Tear the bread into chunks about the same size as the tomatoes, put into a salad bowl and moisten with vinegar. Drain the onion and add to the bowl, along with the capers. Scrape as much black skin off the peppers as you can, and cut them into long strips. Gently press the tomatoes to squeeze out the last juice, then put the flesh in the bowl.

Stir the chopped anchovies and crushed garlic into the tomato juice and then whisk in the olive oil. Season to taste.

Pour on to the salad and toss thoroughly. Roughly tear the basil leaves and sprinkle on top. Allow to sit for between 15 minutes and an hour, then serve.

Spaghetti carbonara (Angela Hartnett)

August 14, 2013

(serves 2)

250g dried spaghetti
3 tbsp olive oil
200g streaky bacon, in horizontal strips
1 small leek, washed and finely chopped
1 clove garlic, crushed
Pinch of dried chilli
100ml double cream
2 medium eggs
Sea salt and pepper
Handful of parmesan shavings
1 tbsp flat-leaf parsley, chopped

Add the spaghetti to a large pan of salted boiling water, stir after a minute, then cook as instructed on the packet.

Gently heat the oil in another large pan, add the bacon and cook it until it starts to colour. Add the leek and garlic and saute for about 5 minutes, without colour. Sprinkle in the dried chilli, remove the pan from the heat and leave to one side.

Beat the cream and eggs together with a fork.

When the pasta is ready, toss in a colander to remove excess water.

Put the bacon and vegetables back on a gentle heat, then add the pasta, eggs and cream. Remove from the stove and allow the residual heat to cook the eggs.

Season with salt and pepper and finish with the parsley and parmesan.

Chicken with mushrooms and cumin (Angela Hartnett)

August 14, 2013

(serves 3-4)
3 tbsp olive oil
4 chicken thighs
4 chicken drumsticks
Pinch of rock salt and pepper
Large pinch of cumin seeds, crushed
300ml vegetable stock, or water
250g chestnut mushrooms, cleaned
2 tbsp flat-leaf parsley, chopped

Heat the oil on medium in a large lidded pan, season the chicken with salt and pepper and colour, uncovered, on both sides for about five minutes (you may need to do this in two batches).

When all of the chicken is browned, add the cumin seeds and toast in the pan.

Add the stock – or water – cover the pan and cook for 20 minutes.

Roughly chop the mushrooms and add them to the pan about five minutes before the chicken is cooked, and replace the lid.

Serve the chicken garnished with the parsley and with steamed cabbage or a green salad.

Crab Cakes (Angela Hartnett)

August 14, 2013

(serves 2)

300g white crabmeat
75g brown crabmeat
2 spring onions, sliced
½ tsp fresh ginger, grated
1 tsp chopped chilli
100g flour
2 egg whites, beaten
100g breadcrumbs
50ml vegetable oil
2 ripe avocados
Splash of Tabasco sauce
1 tsp chopped coriander

Mix the white and brown crabmeat with the spring onions, season, then add the ginger and half of the chilli. Shape the mixture into about six moulds and refrigerate for about five minutes.

Meanwhile, divide the flour, egg white and breadcrumbs into three shallow bowls. Dip each cake into the flour, then egg white, and finally, the breadcrumbs.

Heat the oil in a shallow frying pan on medium high, add the crab cakes, turning until golden brown – this should take about four minutes.

Meanwhile, mash the avocado with the coriander, the remaining chilli and a dash of Tabasco. Check the seasoning and then serve the crab cakes with the avocado on the side.

Pesto alla genovese (Angela Hartnett)

August 14, 2013

(Serves four)
350g spaghetti
1 clove garlic, roughly chopped
75g roasted peanuts
75ml olive oil
100g basil, washed
Small bunch rocket, washed
50g parmesan

Place a pan of water on the stove to boil, with a pinch of salt.

Add the pasta, stirring after a minute to ensure it doesn’t stick together, then cook until al dente, as instructed on the packet.

Put the garlic, nuts and oil into a blender and mix before adding the rocket and basil.

Blend everything together – the mixture does not need to be smooth, but it should be nice and loose.

Put it into a bowl and leave to one side until ready to use.

Drain the cooked spaghetti, return to the pan and stir the pesto through until it is thoroughly combined.

Finish with fresh black pepper and parmesan and serve with a green salad.

Spicy chicken and rice (Angela Hartnett)

August 14, 2013

(Serves 4)
200g basmati rice
4 tbsp olive oil
1 onion, chopped finely
1 garlic clove, crushed
½ tsp cumin seeds, crushed
2 cloves
2 cardamoms
1 whole chicken, in eight joints
Pinch of salt
Pinch cumin powder
50g chopped almonds

Rinse the rice through a sieve several times and drain. Heat some oil in a large pot, add the onions, garlic and cumin seeds, fry for two minutes, until golden, then set aside.

Add the rice, cloves and cardamoms to the same pot and cover with cold water to around 2cm above the rice. Boil, reduce the heat to as low as possible, cover and cook for 10 minutes, or until all the water has been absorbed.

Meanwhile, season the chicken joints and scatter with cumin powder. Add the remaining oil to a pan and cook the joints on medium heat for 20 minutes, turning on all sides.

Put the cooked rice to the side and combine with the sauteed onion mix.

Check the chicken is cooked through, remove from the pan and place on top of the rice. Check the seasoning and serve, finished with the chopped almonds.

Penne with Tuna and Cherry Tomatoes (Angela Hartnett)

August 14, 2013

(Serves 2-3)
250g penne pasta
Handful of basil leaves
200g cherry tomatoes
Pinch of salt
Olive oil
200g tuna flakes
Parmesan, to serve

Add the pasta to a pan of salted boiling water and cook to al dente, as per packet instructions.

Meanwhile, get your helper to tear the basil leaves and, with supervision, halve the cherry tomatoes. Mix the tomatoes and basil with a little salt, and a dash of olive oil. Combine with the tuna flakes, mix well, check seasoning and leave to one side.

Drain the cooked pasta, mix with the tomato and serve with grated parmesan.