this isnt so much a recipe but thot id put it anyway!!! as we all know dried fruit on its own is yuck!!!! add some yoghury(low fat of course!!) and voila!! yummy fruit!!!
Ingredients
1 packet of spring roll skins (can get this from local indian shop)
flour and water mixed
1/2 pt Groundnut oil for deep-frying
Soya Sauce and Sweet Chilli Sauce mixed to make dipping sauce
Marinade
1 tspn light soy sauce
1 tspn rice wine or dry sherry
1 tspn sesame oil
salt and pepper
Filling
100g prawns finely chopped
100g minced pork
1.5 tbspn veg oil
2 cloves garlic
1 tbspn grated fresh ginger
1.5 tbspn soy sauce
1 small packet of chinese veg
Method
1. Put pork and all marinade ingredients into a bowl
2. Heat wok on high heat. Add 1.5 tbspn of oil and when v hot add garlic and ginger. Stir fry for 20 secs.
3. Add pork and rest of filling ingredients and stir fry for 5 mins. Place into a colander to drain and cool thoroughly.
4. Place 1 heaped desert spoon of filling near end of a spring roll skin, then fold the sides and roll up tightly.
5. Seal open end by brushing with a little flour and water along the edge and pressing together. Should be around 10cm long like a cigar.
6. Deep fry spring rolls until golden brown around 4 mins. Drain on kitchen paper.
Right this is my own receipe so havent shared it much.but great for cold days....use either slow cooker or casserole dish (but watch the liquid!)
3 chicken breasts
2 celery stalks
cup peas
TBS Sugar
pinch salt
(important) 3/4 cup 3 (quarters) of rice any will do but american grain the best
3 tins Campbells chicken soup
squeeze lemon juice (optional)
Oh add water but use your own judgement on this I normally fill up one of the cans of soup again and shake and use this,in slow cooker thats enough liquid well about another 2 cans but with casserole pot all I can say is keep good eye on or will dry out,you can cook this for 6 hours on low in oven say 150 elec gas 3
Just throw all together after browning the chicken in the pot and leave then put dollop mash potato in with and viola! A lovely meal but you cant help but have second and thirds.lol
80ml olive oil
2 large onions
4 garlic cloves, finely sliced
1kg minced lamb
3 carrots, diced
250g mushrooms, chopped
2 tbsp tomato puree
250ml lamb or beef stock
100ml red wine
dash Worcestershire sauce
1 tbsp thyme, chopped
sea salt and freshly ground black pepper
Mashed potato topping
1.2kg Maris Piper potatoes, peeled
150g butter
salt and fresh ground black pepper
50g Parmesan cheese, for the topping
sea salt and freshly ground black pepper
Method
Preheat the oven to 200°C/Gas 6.
Heat the olive oil in a saucepan and fry the onions and garlic until golden. Add the minced meat to the pan and cook until browned, stirring constantly to break up the meat and ensure it cooks evenly. Add the carrots and mushrooms and cook for a further 5 minutes. Add the tomato puree and stir it into the meat and vegetables.
Pour over the stock and red wine. Season with a little salt and pepper, then add the thyme and Worcestershire sauce. Gently simmer for 20 minutes or so, until the meat is cooked and the mixture has thickened. Spoon the mixture into an ovenproof serving dish.
Boil the potatoes and cook for about 20 minutes until softened. Drain and cover with a lid to steam ‘dry’ and reduce any excess moisture. Add the butter and mash thoroughly. Don’t allow the potato to become too wet or they won’t crisp up nicely in the oven. Season.
Spoon the potato mixture over the meat, sprinkle with the Parmesan and finish with a drizzle of olive oil. Bake for 25-30 minutes or until the top is golden.
Cut the beef into bite-size chunks. Season the flour with salt and pepper and toss the meat in the flour to coat. Heat a little olive oil in a large cast-iron casserole over a medium heat. Sear the beef briefly in two or three batches until browned all over, then transfer to a plate and set aside.
Pour in the wine and scrape the bottom of the pan with a wooden spoon to deglaze. Add the stock and bring the liquid to the boil, then lower the heat and simmer for a few minutes. Return the beef to the casserole and stir well to immerse the meat in the liquid completely. Put the lid on the casserole and cook in the oven for 2½ hours or until the beef is very tender.
Check the seasoning, then scatter the chopped parsley over the stew.
1 savoy cabbage, cored
sea salt and freshly ground black pepper
25g unsalted butter
Method
Finely slice the cabbage and blanch in a pan of boiling salted water for 2 minutes. Drain, and if not serving immediately, refresh under cold, running water. Drain well again.
Melt the butter in a wide, heavy-based pan, add the blanched cabbage and season well with salt and pepper. Toss over a medium heat for 1-2 minutes until the cabbage is tender. Serve at once.
Peel the potatoes and cut them into large, even-sized chunks. Cook in boiling salted water for 12-15 minutes until tender. Drain well, then return to the pan and dry out for 1-2 minutes over a medium heat. Mash the potatoes, preferably using a potato ricer. For a very smooth result, push the mashed potato through a fine sieve.
Heat the cream and slowly stir into the mashed potato. Season well. Cook gently for 5 minutes, then gradually beat in the butter, a cube at a time. Finally, stir in the mustards and season with salt and pepper to taste. Serve warm.
3 large onions, finely sliced
2 sticks celery, finely sliced
6 rindless slices streaky bacon, chopped
10 sage leaves, roughly chopped
1 dessertspoon Worcestershire sauce
2 tbsp HP sauce
8 large sausages
3 sprigs fresh thyme, leaves only
220g shortcrust pastry
olive oil
rock salt and freshly ground black pepper
Method
Preheat oven to 180˚C/Gas 4.
Sweat off the onions together with the celery and bacon. Add the sage leaves, Worcestershire sauce and HP sauce and cook for a further 8-10 minutes.
In a separate pan brown off the sausages. Thickly slice them diagonally, into about four pieces each.
Spoon half the onion mixture into the bottom of your baking dish. Arrange the sausage slices on top and finish with the leftover onions.
Roll out the pastry and use to cover the dish. Trim and crimp the edges. Egg wash to get a nice glaze and sprinkle over the thyme leaves and some salt and pepper. Bake in the oven for approximately 20 minutes. Slice and serve.
750g prime beef fillet
1-2 tbsp English mustard
400g flat mushrooms
6-8 Parma ham
500g puff pastry
2 egg yolks
salt and pepper
olive oil
Method
Preheat oven to 180˚C/Gas 4.
Heat some oil in a large pan and quickly fry the seasoned beef all over until it’s brown. Remove and allow to cool and brush generously with the mustard.
Roughly chop the mushrooms and blend in a food processor to form a puree. Scrape the mixture into a hot, dry pan and allow the water to evaporate. When sufficiently dry (the mixture should be sticking together easily), set aside and cool.
Roll out a generous length of cling film, lay out the slices of Parma ham, each one slightly overlapping the last. With a pallet knife spread the mushroom mixture evenly over the ham. Place the beef fillet in the middle and keeping a tight hold of the cling film from the outside edge, neatly roll the Parma ham and mushrooms over the beef into a tight barrel shape. Twist the ends to secure the cling film. Refrigerate for 10-15 minutes, this allows the Wellington to set and helps keep the shape.
Roll out the pastry quite thinly to a size which will cover your beef. Unwrap the meat from the cling film. Egg wash the edge of the pastry and place the beef in the middle. Roll up the pastry, cut any excess off the ends and fold neatly to the ‘underside’. Turnover and egg wash over the top. If possible chill again at this stage and allow the pastry to cool. Season over the top of the pastry and bake in the oven for 25-30 minutes.
After removing from the oven allow the meat to rest for 10-15 minutes before carving.
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