Hake, broccoli and cheddar cheese bake

Posted: July 27, 2014 by nietize in Hake, Irish
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From the Irish Food Board website
Serves 4

700g hake, skinned, boned and cut into 4cm chunks
200g broccoli, cut into small florets
Salt and freshly ground black pepper
300ml light cream
200ml fish or vegetable stock
1 tablesp. Dijon style mustard
2 cloves garlic, peeled and chopped
2 bay leaves
150g grated cheddar cheese
1 tablesp. capers

25g butter
50g stale white breadcrumbs
2 tablesp. chopped parsley

Place the broccoli florets in a saucepan of salted boiling water. Bring back to the boil then reduce the heat and simmer for one to two minutes until the broccoli is just tender. Remove from the heat immediately and drain well. Transfer to an ovenproof baking dish (approximately 24cm x 24cm). Set aside while you prepare the sauce.

Add the cream, stock, mustard, garlic and bay leaves to the saucepan and bring to the boil. Add the hake and simmer very gently for 4-5 minutes. Remove from the heat and gently stir in most of the grated cheddar cheese, keeping aside 2 tablespoons for the topping. Add in capers and season with salt and pepper. Then spoon this mixture over the broccoli. Combine gently.


In a separate pan melt the butter then add in the breadcrumbs, reserved cheese and chopped parsley. Mix together then sprinkle over the top of the hake and broccoli mixture. Brown under a hot grill and serve with steamed potatoes and a tomato salad.

From Jamie’s Italy
Serves 4

455g dried spaghetti
sea salt & freshly ground black peper
extra virgin olive oil
2 cloves of garlic, peeled & finely chopped
1-2 dried red chillies, crumbled
400g peeled raw prawns
1 small wineglass of white wine
2 heaped tablespoons of sun dried tomato puree or 6 sun dried tomatoes blitzed in a blender
zest & juice of 1 lemon
2 handfuls of rocket, roughly chopped

Cook your spaghetti in a large pan of salted boiling water according to packet instructions. Meanwhile, heat 3 good glugs of olive oil in a large frying pan & toss in the garlic & chilli. As the garlic begins to colour, add the prawns & sauté them for a minute. Add the white wine & tomato puree & simmer for a couple of minutes. When the pasta is ready, drain & reserve a little of the cooking water. Toss the spaghetti with the sauce, squeeze in the lemon juice, add half the chopped rocket, adding a little of the reserved water if the sauce needs loosening a bit. Correct the seasoning & serve sprinkled with lemon zest & remaining rocket.

I am a believer in using leftover pasta and not buy a new pack of spaghetti just for a dish; that’s why I am using fuscili for this.


Posted: July 13, 2014 by nietize in Dessert, Italian


From bbc good food

568ml pot double cream
250g tub mascarpone
75ml marsala
5 tbsp golden caster sugar
300ml strong coffee, made with 2 tbsp coffee granules and 300ml boiling water
175g pack sponge fingers
25g chunk dark chocolate
2 tsp cocoa powder

Put the cream, mascarpone, Marsala and sugar in a large bowl. Whisk until the cream and mascarpone have completely combined and have the consistency of thickly whipped cream.

Get your serving dish ready. Put the coffee into a shallow dish and dip in a few sponge fingers at a time, turning for a few secs until they are nicely soaked, but not soggy. Layer these into your dish until you have used half the biscuits, then spread over half of the creamy mixture. Using the coarse side of the grater, grate over most of the chocolate. Then repeat the layers (you should use up all the coffee), finishing with the creamy layer.

Cover and chill for a few hrs or overnight. This can now be kept in the fridge for up to 2 days. To serve, dust with cocoa powder and grate over the remainder of the chocolate.

I am quite happy with the outcome for this; previously, I used a recipe with no alcohol and it simply didn’t taste like tiramisu. This time with alcohol and specifically coffee flavoured liquor, it worked perfectly!

Pork chops with spiced lentils

Posted: July 6, 2014 by nietize in Pork
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From uktv.co.uk
Serves 4

For the pork

1 tbsp coriander seeds
8-9 black peppercorns
5 cloves garlic, crushed
1 knob of ginger, grated
1 tbsp turmeric
olive oil
4 thick-cut pork chops
For the spiced lentils

50 g unsalted butter
1 tsp each ground coriander, turmeric and cumin
1 small knob fresh ginger, grated
2 cloves garlic, left whole
1 fresh red chilli, diced
1/2 white onion, finely diced
1 sticks celery, finely diced
200 g dried Puy or Umbrian lentils
To serve

sautéed spinach
crème fraîche or soured cream

1. For the pork: preheat the oven to 140C/gas 1. Heat a small, heavy pan, add the coriander seeds and dry-fry (without oil), tossing often until starting to colour. Remove and crush finely, along with the peppercorns, using a pestle and mortar. Mix in the garlic, ginger, turmeric and enough oil to make a stiffish paste.

2. Using a sharp knife, score the meat in a diamond pattern, making deep incisions into the flesh. Rub the marinade thoroughly all over the meat and into the cuts.

3. Heat a large heavy, non-stick pan, add the chops and fry for about 10-12 minutes, turning once. Put in a dish, cover and keep warm in the oven.

4. For the lentils: melt the butter in a frying pan and when foaming, add the ground spices and fry briefly to extract all their flavour. Toss in the ginger, garlic and chilli. Keep an eye on the pan to ensure the spices do not burn. Throw in the onion and celery and stir-fry for 5 minutes until softened and turning golden. Add the lentils and fry them in the mix for a few minutes. Pour in enough water to cover the lentils and simmer for 15-20 minutes until just cooked, adding a little more water if necessary. The lentils should retain their bite. Season to taste with salt and pepper.

5. Remove the chops from the oven and serve with the spiced lentils, sautéed spinach and a dollop of crème fraîche or soured cream.

From Food Network Kitchens
Serves 4

2 1/2 teaspoons kosher salt
1 teaspoon ground coriander
1 teaspoon ground turmeric
4 bone-in chicken thighs, skin removed (about 1 pound)
Freshly ground black pepper
1 tablespoon vegetable oil
2 teaspoons cumin seeds
1 bunch scallions (white and green parts), thinly sliced
1/2 small head green cabbage, cored, halved, and thinly sliced
2 tablespoons coarsely chopped cilantro leaves
Squeeze of lemon juice
Freshly ground black pepper
Preheat oven to 350 degrees F.

Mix together 1 teaspoon of the salt, with the coriander and turmeric, rub spice mixture all over the chicken and season with black pepper. Heat the oil in a large nonstick skillet over medium-high heat. Sear the chicken thighs on both sides until golden brown, about 6 minutes total, and transfer to a plate. Reduce heat to medium, remove pan from heat and add the cumin seeds and cook until golden brown and aromatic, about 15 seconds. Add the scallions, return pan to heat and cook until softened, about 1 minute. Add the cabbage and remaining 1 1/2 teaspoons salt, toss together, and wilt slightly, about 2 minutes.

Nestle seared chicken thighs into cabbage, place pan in oven and cook in until the chicken is cooked through and the cabbage is tender, about 10 to 12 minutes, the chicken should register 160 degrees on an instant-read meat thermometer. Sprinkle with the cilantro, lemon juice, and pepper. Serve hot.

Calabrian lasagne

Posted: June 29, 2014 by nietize in Beef, Eggs, Italian, Pork
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From Nigellanissima
Serves 4

4 eggs
2 tablespoons olive oil (plus more for greasing)
1 small onion (peeled and chopped)
1 teaspoon sea salt flakes (or 1/2 teaspoon pouring salt, or to taste)
500 grams minced beef
60 ml red wine or vermouth
1 litre tomato passata (plus 1 litre / 1 quart water)
2 balls mozzarella (not buffalo) (each 125g / 4 oz drained weight)
500 grams lasagne sheets (dried not fresh)
350 grams cooked ham (thinly sliced)
4 tablespoons grated parmesan

Preheat the oven to 200ºC/gas mark 6/400ºF. Put the eggs into a pan of water, bring to the boil and let it boil for 7 minutes, then pour off the water and sit the pan under an abundantly flowing cold tap; turn it off and leave the pan filled with cold water in the sink until the eggs are cool enough to peel.
Warm the oil in a large, heavy-based pan (that comes with a lid), then add the onion, sprinkle with salt, and let it cook for a few minutes until it begins to soften.
Add the meat and turn it in the pan just long enough for the raw red colour to turn brown.

Add the wine or vermouth, then the passata, pouring the water into the empty passata bottle or carton and swilling it out into the pan. Bring to a bubble, then put the lid on the pan and cook at a robust simmer for 5 minutes.

Peel and finely slice the eggs (which will crumble into a mess), and finely slice the mozzarella; then put a deep, greased lasagne dish, measuring approx 34 x 23 x 6cm / 9 x 13 x 2 inches, onto a baking sheet and get ready for the grand assembly.

First, put a ladleful or so of very runny meat sauce into the bottom of the lasagne dish, to line the base, then arrange a layer of lasagne sheets – using about a quarter of them – on top, to cover the sauce – don’t worry about a bit of overlapping.

Add another ladleful of sauce, just to wet the sheets, then add a layer of ham slices, using up a third of them, before dotting with a third of the egg and of the mozzarella slices.

Now add a second layer of lasagne sheets, then a couple of ladlefuls of sauce, followed again by a third of the ham, then egg, then mozzarella slices.

Repeat with a further layer of lasagne sheets, another 2 ladlefuls of meat sauce, then the remaining ham, egg and mozzarella slices, before topping with a final layer of lasagne sheets.

Pour the remaining sauce over the top, sprinkle with the Parmesan and cover with foil – making sure the edges are sealed – and put in the oven still on the baking sheet, for 1 hour.
When the hour is up, remove the foil, to reveal the top layer runkled like a Shar Pei made of pasta, and push a knife point through the lasagne to check it is soft – if not, re-cover it and return to the oven for about 10 minutes – then let it stand uncovered, out of the oven, for 15-20 minutes (although I love this barely above room temperature if I can bear the wait)

Chicken tikka masala

Posted: June 21, 2014 by nietize in British, Chicken, Indian
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From Gordon Ramsay’s best menus
Serves 4

Groundnut oil
1 large onion, peeled
2 fresh green chillies
1″ piece of ginger, peeled
3 garlic cloves, peeled
½ tsp red chilli powder
1 tsp turmeric
2 tsp garam masala
1 tbsp soft brown sugar
1 tbsp tomato puree
400g tinned chopped tomatoes
4 boneless chicken breasts (approx 150g each), cubed
10 dried curry leaves
4-6 tbsp natural yoghurt
Handful of fresh coriander leaves, chopped
For the steamed rice
400g basmati rice, rinsed
600ml cold water
Salt and pepper
3 cardamom pods, lightly crushed
2 star anise

Heat two tablespoons of groundnut oil in a pan. Slice the onion and fry in the oil. Meanwhile, deseed and chop the chilli, chop the ginger and add to the hot pan, crush in the garlic and cook for 2-3 minutes to soften.

Add the chilli powder, turmeric, garam masala and sugar and cook for 1-2 minutes. Next, add the tomato puree and chopped tomatoes to the pan and allow them to cook for a further few minutes.

Transfer the sauce to a food processor and blend until smooth.

Add a tablespoon of fresh groundnut oil into the pan and fry the chicken pieces until lightly coloured. Pour in the blended sauce and add the curry leaves. Simmer gently for 10 minutes or until the chicken is cooked through.

Place the rice in a saucepan, add the cold water and season with salt and pepper. Lightly crush the cardamom pods with your fingers and add to the pan with the star anise. Cover with a lid and cook for 10 minutes. Remove from the heat and allow the rice to steam for a further 5 minutes. Remove the cardamom and star anise. Fluff up the rice with a fork and set aside.


Stir in the yoghurt into the chicken curry along with half the chopped coriander and season to taste. Serve with the steamed rice and garnish with the remaining coriander.


Ramsay’s best menus
Serves 4

4 pork loin chops with bone, about 10 ounces each
1/2 to 1 teaspoon mild chili powder, to taste
1 teaspoon sweet paprika
Sea salt and black pepper
2 tablespoons olive oil
Few thyme sprigs
4 garlic cloves (unpeeled), lightly smashed
5 to 6 star anise, lightly smashed
1 teaspoon coriander seeds, lightly crushed
3 large sweet potatoes, about 2/3 pound
1 red chile, trimmed, seeded, and minced
Bunch of cilantro, chopped

Cut off the rind and excess fat around the pork chops. Mix the chili powder, paprika, and some salt and pepper with the olive oil in a wide baking dish. Add the thyme, garlic, star anise, and coriander seeds. Add the pork chops and turn to coat. Cover and let marinate for at least 30 minutes, or in the refrigerator overnight.

Heat the oven to 350F. Bake the pork chops, uncovered, for about 15 minutes until the meat is just firm when lightly pressed.

Meanwhile, bring a pan of salted water to a boil. Peel the sweet potatoes and cut into 5/8- inch slices. Add to the pan and cook for 7 to 8 minutes until almost tender when pierced with a skewer. (They should be slightly undercooked at this stage.) Drain and refresh under cold running water. Dice the potatoes; set aside.

When cooked, transfer the chops to a warm plate, cover with foil, and rest in a warm place for 10 minutes. Squeeze out the soft garlic from the skins and return to the baking dish. Add the chilli, tip in the sweet potatoes, and toss to mix. Season lightly and bake for 10 minutes, stirring once or twice, until the potatoes are tender.

Stir the coriander through the sweet potatoes and spoon onto warm plates. Add a pork chop to each plate and serve.


Chicken – the best ever recipe collection
Serves 4

8 chicken thighs, skinned
1 tsp olive oil
1 medium onion, thinly sliced
2 red peppers, seeded and sliced
1 garlic clove, crushed
300ml passata
150 ml white wine
1 large fresh oregano sprig
400g cannellini beans, drained and rinsed
3 tbsp fresh breadcrumbs
salt and freshly ground black pepper

Fry the chicken in the oil in a large non-stick or heavy-based frying pan until golden brown. Remove from the pan, set aside and keep hot.

Add the onion and peppers to the pan, and gently sauté until softened but not brown. Stir in the garlic

Return the chicken to the pan, and add the passata, wine and oregano. Season well, bring to the boil, then cover the pan tightly. Lower the heat and simmer gently, stirring occasionally, for 30-35 minutes or until the chicken is tender and the juice run clear, not pint, when the thickest part is pierced with the point of a knife or skewer.

Stir in the cannelloni beans and simmer for a further 5 minutes until heated through. Sprinkle with the breadcrumbs and cook under a hot grill until golden brown.

Image  —  Posted: June 14, 2014 by nietize in Chicken, Italian, Uncategorized

One-tray bake

Posted: June 14, 2014 by nietize in Chicken
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From Jamie’s magazine

Small ciabatta loaf
8 chicken thighs or drumsticks
2 handfuls of cherry tomatoes
Bunch of basil, leaves picked
1 garlic bulb, broken into cloves, skin on
Handful of black olives, stoned
Olive oil
1 dried red chilli
8 slices of pancetta, or thin-sliced smoked streaky bacon

So easy – chuck everything in one tray, then bung in the oven.

Preheat the oven to 180C/gas 4. Get a deep roasting tray big enough to fit all the chicken in one layer. Rip the ciabatta into medium-sized chunks and place in the tray with the chicken, tomatoes, basil, garlic cloves and olives. Add a generous drizzle of olive oil, a pinch of salt and pepper and the chilli. Toss to mix up well, then reposition the chicken on top. Bake in the oven, turning the chicken after 30 minutes.

After another 30 minutes, drape the pancetta or bacon on top of the chicken and return to the oven for 15 minutes, until the chicken is cooked and falling off the bone.Lovely with a crisp green salad.