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Chilli Tagliatelle with Prawns and Cream

Chilli Tagliatelle with Prawns and Cream

Wow this is a great dish for all pasta lovers. I found this wonderful chilli and red pepper tagliatelle in a supermarket which gives a real subtle flavour in this recipe. You can also use normal fresh tagliatelle which is available in all supermarkets. The thyme with the cream mushrooms and prawns just add an extra yummy flavour and they really work well together.

Serves 2

Ingredients

  1. 4oog Fresh Chilli and Pepper Tagliatelle OR Fresh Tagliatelle
  2. 2tbsp Olive Oil
  3. 1 White Onion- Finely Chopped
  4. 2 Cloves Garlic- Finely Chopped
  5. 6 Mushrooms- Sliced
  6. A Few Chopped Red and Green Peppers/Capsicums- Optional
  7. 1tsp Dried Oregano
  8. 1tsp Dried Thyme
  9. Large Handful Chopped Parsley
  10. 300ml Single Cream
  11. Salt and Pepper to Season
  12. A Handful Cooked Prawns

Method

In a wide bottomed pan, heat the oil and then add the onions and garlic and cook on low to medium heat until transparent. Add the mushrooms and peppers (if you are adding) and cook on high heat until the water starts to evaporate from the mushrooms. Stir frequently to avoid burning. Once the water has evaporated, add the herbs and cream (you may not like to use too much cream, so add as much as you like but enough to coat the pasta) and cook on low heat until the cream starts to bubble. Turn off the heat. Add the cooked prawns. Season with salt and lots of pepper.

Boil the tagliatelle as per the packet instructions, which is usually 3 minutes for fresh pasta. Drain and toss in the mixture. Serve immediately and whilst hot. Yum!

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Crab and Parmesan Cheese Tart

Crab and Parmesan Cheese Tart

This tart is packed with flavour. The finished result is a moist and tasty middle with a crumbly and yummy crust. For this recipe it is important to use fresh crab meat which is readily available in most supermarkets. The flavour is much fresher.

Serves 4

Ingredients

  1. Ready Shop bought Short crust Pastry –Roll it out to a 5 mm thickness
  2. Meat of 1 Whole Crab
  3. ½ of a Courgette- Finely Chopped
  4. 6 Mushrooms- Finely Chopped
  5. 1tbsp Olive Oil
  6. A Good Handful Fresh Parsley- Finely Chopped
  7. 60g Parmesan Cheese- Grated
  8. Freshly Grounded Pepper- To Season
  9. 3 Eggs
  10. 100ml Milk
  11. 170ml Single Cream
  12. Salt to taste

Method
Roll out the short crust pastry and place in onto a 10inch round quiche dish or a round dish will do. Cut out a round piece of baking sheet to fit the pastry, and put some baking beans inside. Cook in a preheated oven at 180 for approximately 15-20 minutes. Take out the baking sheet and the beans and leave to cool.

In a pan, take the oil and add all the vegetables. Sauté for a few minutes until just soft. Turn off the heat and add the parsley. Once the mixture is cool add the crab meat, half of the parmesan, pepper and a touch of salt.

Meanwhile, in a pourable jug or container, whisk the eggs and add the milk, cream and the rest of the parmesan. Season with salt and pepper.

Take the vegetable mixture and sprinkle in the bottom of the pastry, and then pour the egg mixture all over the top. Cook in a preheated oven at 190 for 30-35minutes or until cooked.
Serve with a fresh salad.

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Fresh Tuna Steaks in a Minty Sauce

Fresh Tuna Steaks in a Minty Sauce

I love tuna. It has a great meaty texture and what best to compliment this fish but to use a fresh homemade minty sauce. I have also incorporated parsley which gives it a lovely herby taste and compliments the fish beautifully.

Serves 2

Ingredients

  1. 2 Fresh Tuna Steaks
  2. Good Handful of Mint Leaves
  3. Good Handful of Parsley- Same as Mint Leaves
  4. 2 tbsp Olive Oil
  5. ½ tbsp Balsamic Vinegar
  6. 2tsp Sugar
  7. ½ a Lemon- Juice
  8. 1 Clove of Garlic
  9. Pinch of Salt and Pepper
  10. ½ tsp Mustard

Method

Chop the mint and parsley extremely small. Crush the garlic and add it to the herbs. Take all the ingredients and mix with the mint and parsley. Give it a good mix to make sure all the ingredients are nicely mixed. Take the tuna steak and season on both sides. Place on a well heated griddle pan until the pinkness of the fish starts to disappear. Once that happens, turn the fish over and cook again. Some people prefer to eat tuna slightly pink; so cook accordingly to your taste.

Take the sauce and place on top of the fish whilst still warm so that the sauce warms slightly. Serve with vegetables of your choice.

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Medley of Potatoes

Medley of Potatoes

This is a great side dish to serve with fish, roast or any main dish. I have used sweet potatoes and white potatoes to give it a slightly different taste. It is very simple and quick dish and tastes really nice. As Christmas is approaching, I thought it would be nice to give an alternative to roast potatoes which is usually used. Sweet potatoes are a great alternative and also very healthy for you. You can use all sweet potatoes if you prefer.

Serves 4

Ingredients

  1. 3 Medium Sweet Potatoes
  2. 2 Medium White Potatoes
  3. 1 ½ tsp Paprika
  4. Few Sprigs of Rosemary
  5. Salt to taste
  6. Freshly Grounded Pepper
  7. 1 ½ Tbsp Olive Oil

Method

Peel the potatoes and cut them in a diagonally to form chip shapes. Take a non stick roasting dish and spread the olive oil. Add the potatoes and the rest of the ingredients and give it a mix with your hands to ensure all the potatoes are covered with the oil.

Cook in a preheated oven at 190-200c for approximately 20-30 minutes until cooked through. Turn the potatoes occasionally.  Serve hot.

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Chestnut Mushrooms cooked in a Butter Parsley Sauce

Chestnut Mushrooms cooked in a Butter Parsley Sauce

Chestnut mushrooms have a great earthy flavour and are a good alternative to the white mushrooms. Again a very simple and quick dish which also tastes delicious. You can serve it with a main dish or simple just with bread.

Serves 2

Ingredients

  1. 12-15 Chestnut Mushrooms- Cut in four
  2. Knob of Butter
  3. 1tbsp Olive Oil
  4. 2 Cloves of Garlic- Crushed
  5. Small Handful Chopped Parsley
  6. Freshly Grounded Pepper
  7. Salt to taste

Method

Take a pan, add the oil and butter. Turn up the heat quite high as mushroom release a lot of water and you still want a bite to the mushrooms. Add the mushrooms, garlic, pepper and parsley. Cook on high heat until the water starts to evaporate. Once all the water has evaporated add the salt and turn the heat off. I always put the salt at the end when cooking mushrooms as I find it you add it in the cooking process then the mushrooms release more water and I do not like disintegrated mushrooms!  So to avoid this add the salt right at the end.

Serve hot! Yum

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Southern Baked Chicken

Southern Baked Chicken

This is an excellent chicken dish that can be used in so many ways. It has a great peppery taste with a herby crust and tastes incredible just on its own. You can use any left overs into tortillas, filled with salad and onions; you can enjoy this as a chicken burger, just slap a bit of mayonnaise onto a burger bun and some salad on top; you can also serve it with jacket potatoes, corn on the cob or even a crispy salad; chop up the cooked chicken into a salad, making it very versatile. The options are endless. The best thing about this chicken is that it is very quick!! Have a go and you will be impressed!

Serves 4-6

Ingredients for the Marinade

  1. 2IB Chicken Breasts – cut into thick strips; or thin if you prefer
  2. 1tsp Paprika
  3. 1tsp Cayenne Chilli Pepper
  4. ½ Onion
  5. 2 Cloves Garlic
  6. 1 ½ tsp Mustard
  7. 1tbsp Worcester sauce
  8. 1tbsp Ketchup
  9. Salt to taste
  10. 1tsp Dried Oregano

Method

Take the onion and garlic and blend in a food processor until pureed. Mix all the ingredients including the garlic and onion puree together with the chicken. Cover and leave in the fridge for at least 1 hour.

Ingredients for the Crust

  1. Approx 6oz All Purpose Flour
  2. Salt
  3. Freshly Grounded Black Pepper- good amount
  4. 2 oz Breadcrumbs
  5. 2 tsp Mixed Dried Herbs
  6. 3-4 Eggs
  7. Butter- Only enough to grease the tray and brush the chicken

Take 3oz of flour into a bowl along with the breadcrumbs. Season well with salt, 1tsp of mixed herbs and lots of pepper. Into another bowl, add the remaining flour along with the rest of the herbs and again season with salt and pepper. Use only one egg at a time as you may not need all the eggs. If the egg is used up then break another. Lightly beat the egg.

Pre heat the oven at 200c. Take the chicken and dip each strip into the plain flour first, then egg and then the flour and breadcrumb mixture; make sure you cover each piece of chicken well with all 3 mixtures. Place them a little way apart onto a greased (with butter), tray and cook for 25-30 minutes, making sure half way you brush the chicken pieces with melted butter, this will give it a lovely taste and a rich golden colour. Serve Hot!

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Vegetable Quiche

Vegetable Quiche

This is such a classic and old dish which is really under rated. There is nothing like a homemade quiche which is full of flavour. Once you have made this at home, you may actually think it’s not that bad after all!! Have a go at making this and see for yourself!

Serves 2-4

Ingredients

  1. Short crust pastry- (I use the block and cut a chunk out to roll)
  2. 1tbsp Olive Oil
  3. 2 Spring Onions- Finely Chopped
  4. 3 Mushrooms- Finely Chopped
  5. ¼ of a Red Pepper/Capsicum- Finely Chopped
  6. 2 Cloves Garlic- Crushed
  7. Small Handful Fresh Chopped Basil
  8. Asparagus Tips- you can use as many as you like; I have used 7
  9. 2 Large Eggs
  10. 250ml Single Cream
  11. 2 oz Mature Cheddar Cheese
  12. Salt to taste
  13. Freshly Ground Pepper

Method

Roll out your pastry to approximately 5mm thickness and to a 10inch quiche dish. Place the rolled pastry onto the dish; if you do not have one then an ordinary round baking dish is fine. Cut out a round piece of baking sheet and place it on top of the pastry and then some baking beans on top. Cook the pastry in a pre heated oven at 190-200c for 15-20 minutes. Once the pastry is cooked, take out the beans and baking sheet and leave aside to cool.

Meanwhile heat the oil in a pan and add the onions and cook for a few minutes until soft. Then add the rest of the ingredients apart from the eggs, cream, cheese and asparagus and again sauté until soft. Take the eggs and cream and mix in a bowl. Pour the mixture onto the vegetables and turn off the heat.

Take the mixture and pour onto the pastry and place the asparagus tips around the top; then sprinkle with cheese. Bake in a preheated oven at 190c for 30-40minutes and until golden on top.

You can serve this hot or cold, with coleslaw, leaf salad or even a potato salad. Delicious!

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