Roasted beetroot and goat’s cheese salad
Roasted beetroot and goat's cheese salad
2016-06-30 01:29:55
Ingredients
- 4 fresh beetroots
- 1 cloves of garlic
- 1 log of goat's cheese with skin on
- 1 bag of rocket salad
- 4 slices of good brown or walnut bread
- 1 packet of walnuts or large handful
- Salt, pepper and olive oil
Dressing
- 4 tbls balsamic vinegar
- 10 tbsp extra virgin olive oil
- 1 tbsp dijon mustard
- Salt and pepper
Instructions
- Turn on you oven and heat it up to 180-200 C
- In some tin foil place your beets and the clove of garlic pour over a little olive oil and season then wrap them up and roast for 45 mins to an hour depending on size.
- When the beetroot is cooked let them cool and peel them,set aside and get your bread ready.
- First put on your grill then place the slices on an oven tray and drizzle with olive oil then put them under and toast both sides lightly.
- Now prepare the salad ,share out you salad leaves between your plates and top with your toasted walnuts and sliced beetroot.
- Then slice your cheese and place on top of the toast and back under the grill to melt, when cheese is bubbling place on top of the salad and drizzle with your dressing and serve.
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Individual Beef wellington
Individual Beef wellington
2016-06-30 01:24:56
Ingredients
- 4 fillet steaks thick cut
- 1 packet mushrooms mixed
- 1 packet field mushrooms
- 1 packet fresh thyme
- 2 cloves garlic
- 200g pate
- 1 packet ready rolled puff pastry
- Butter and olive oil for frying
- 1 egg + 2 tbsp water
For pancake
- 1 cup plain flour
- 1 egg
- 2 cups milk
- Fresh herbs (optional)
- Butter for frying
Instructions
- Turn on your oven to 200 C .
- First make your pancake batter by putting flour in a bowl making a well in the center and cracking in the egg.
- Then, whisk in the milk gradually till the right consistency is acquired then add your chopped herbs if you like( thyme or rosemary work well). Set aside.
- Then, finely chop your mushrooms for the duxelles, melt some butter in a pan and add a splash of oil to stop it burning. Fry your mushrooms and garlic together till all the liquid has gone the season and add your chopped thyme.
- Next make your pancakes. In a hot pan melt a small knob of butter and add a small ladle full of the batter to it making sure it is not too thick. Turn over and cook the other side, making sure it is big enough to wrap your steak in.
- Now sear your steak in a hot pan on all sides, then place your pastry out with the pancake in the middle, top your steak with some pate then some mushrooms, then fold the pancake around to seal in the juices.
- Inclose your parcel with the pastry making sure that you seal the edges well with a bit of egg wash in the seal and on top for nice gloss.
- Bake in a pre heated oven till pastry is puffed and golden.
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Butternut squash soup with chilli & crème fraîche
Butternut squash soup with chilli & crème fraîche
2016-06-30 01:18:53
Prep Time
10 min
Cook Time
50 min
Total Time
1 hr
Ingredients
- 1 butternut squash, about 1kg, peeled and deseeded
- 2 tbsp olive oil
- 1 tbsp butter
- 2 onions, diced
- 1 garlic clove, thinly sliced
- 2 mild red chillies, deseeded and finely chopped
- 850ml hot vegetable stock
- 4 tbsp crème fraîche or sour cream, plus more to serve
Instructions
- Heat oven to 200C/180C fan/gas 6. Cut the squash into large cubes, about 4 cm/11⁄2in across, then toss in a large roasting tin with half the olive oil. Roast for 30 mins, turning once during cooking, until golden and soft.
- While the squash cooks, melt the butter with the remaining oil in a large saucepan, then add the onions, garlic and 3⁄4 of the chilli. Cover and cook on a very low heat for 15-20 mins until the onions are completely soft.
- Tip the squash into the pan, add the stock and the crème fraîche, then whizz with a stick blender until smooth.
- For a really silky soup, put the soup into a liquidiser and blitz it in batches. Return to the pan, gently reheat, then season to taste.
- Serve the soup in bowls with swirls of crème fraîche and a scattering of the remaining chopped chilli.
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Spinach and bacon salad
Spinach and bacon salad
2016-06-29 23:11:24
Total Time
35 min
Salad
- 1 packet of pre washed baby spinach
- 5 rashers of streaky bacon
- 1 hand full of pine nuts toasted
- 1 packet of blue cheese ( gorgonzola, roquefort or stilton)
- 1 small red onion chopped
- 5 fresh button mushrooms
- 1-2 boiled eggs (if desired)
Dressing
- 4 tbsp white wine vinegar
- 6 tbsp olive oil
- 1 tsp dijon mustard
- 1 tsp sugar
- 1 clove of crushed garlic
- Salt and pepper
Instructions
- First make your dressing and set aside to allow flavours to mix.
- Simply put your leaves,sliced mushrooms, onion and nuts in a bowl and crumble over the blue cheese.
- Then cut your bacon into strips and fry till crispy add to the salad. To make this a warm salad add your dressing to the hot bacon and then mix.
- Can be topped with boiled egg if you wish!
Tina's Cooks https://tinascooks.com/
Spare ribs
Spare ribs
2016-06-29 23:08:39
Cook Time
2 hr
Total Time
3 hr
For pre-cooking the ribs
- 1 Rack of baby back pork ribs
- 1 onion chopped
- 6 chopped garlic cloves
- 2 tsp dried oregano
- 1 glass white wine or chicken stock
Sauce
- 2 cups of heinz tomato ketchup
- 1 cup hot mango chutney
- 1 cup of malt vinegar
- 1 cup demerara sugar
- 1/2 cup soya sauce
- 1 tbsp dried chili flakes
- 1 tbsp creamy peanut butter (optional)
Instructions
- Place the ribs and other ingredients into a baking dish and cover with foil put in the oven to cook for about 2 hours at 180c.
- Make your sauce buy placing all the ingredients in a saucepan and bringing it to the boil and cook until all the sugar has dissolved and the sauce becomes thicker.
- When your ribs have been in for 2 hours take them out and remove as much or the onions and garlic as possible and add half of your sauce, then put them back in the oven for another half an hour so they are well coated.
- You can now either uncover and cook in the oven till they are stick and sauce has reduced or remove them and finish them off on the BBQ . If you put them on the BBQ baste with the remaining sauce as you go along.
Tina's Cooks https://tinascooks.com/
Pickled cucumber
Pickled cucumber
2016-06-29 23:03:11
Yields 2
Total Time
1 hr 10 min
Ingredients
- 2 tablespoons caster (superfine) sugar
- 1⁄4 cup (60ml) lime juice
- 1⁄4 cup (60ml) rice vinegar
- 1 telegraph cucumber
Instructions
- Place the sugar, lime juice and vinegar in a non-metallic bowl and stir until dissolved.
- Add the cucumber and toss well to coat.
- Cover and refrigerate for 1 hour.
Tina's tips
- Use a vegetable peeler to peel the cucumber into long thin ribbons.
- You can make these pickles in advance and store in an airtight container in the refrigerator for up to 1 day.
Tina's Cooks https://tinascooks.com/
Parma Ham salad
Parma Ham salad
2016-06-29 22:59:20
Total Time
30 min
Salad
- 1 packet of rocket (or enough for and handful per person)
- 1/4 a pear per person
- 1 slice of Parma ham per person
- parmesan cheese
- Pine nuts
Dressing
- 2 tablespoons balsamic vinegar
- 4 tablespoons good olive oil
- 1tsp sugar
- 1 clove or garlic bruised
Instructions
- Make your dressing and set aside.
- Wash rocket and put in a salad bowl with the clean sliced pears.
- Dress your leaves and pears with enough dressing to coat nicely then put a handful on each plate.
- Shave parmesan over each and top with a slice of Ham and some toasted pine nuts.
- Drizzle with a bit more dressing to finish.
Tina's Cooks https://tinascooks.com/
Cottage pie
Cottage pie
2016-06-29 22:55:42
Serves 4
Total Time
3 hr
Filling
- 3 tbsp olive oil
- 800g beef mince
- 1 onions, finely chopped
- 2 carrots , chopped
- 2 celery sticks, chopped
- 2 garlic cloves, finely chopped
- 3 tbsp plain flour
- 1 tbsp tomato purée
- small glass red wine (optional)
- 400ml beef stock
- 3 tbsp Worcestershire sauce
- few thyme sprigs
- 2 bay leaves
Mashed Potatoes
- 1.8kg potatoes, chopped
- 225ml milk
- 25g butter
- 200g strong cheddar, grated
- freshly grated nutmeg
Instructions
- Heat 1 tbsp oil in a large saucepan and fry the mince until browned - you may need to do this in batches. Set aside as it browns. Put the rest of the oil into the pan, add the vegetables and cook on a gentle heat until soft, about 20 mins. Add the garlic, flour and tomato purée, increase the heat and cook for a few mins, then return the beef to the pan. Pour over the wine, if using, and boil to reduce it slightly before adding the stock, Worcestershire sauce and herbs. Bring to a simmer and cook, uncovered, for 45 mins. By this time the gravy should be thick and coating the meat. Check after about 30 mins - if a lot of liquid remains, increase the heat slightly to reduce the gravy a little. Season well, then discard the bay leaves and thyme stalks.
- Meanwhile, make the mash. In a large saucepan, cover the potatoes in salted cold water, bring to the boil and simmer until tender. Drain well, then allow to steam-dry for a few mins. Mash well with the milk, butter, and three-quarters of the cheese, then season with the nutmeg and some salt and pepper.
- Spoon meat into an ovenproof dish. Pipe or spoon on the mash to cover. Sprinkle on the remaining cheese. If eating straight away, heat oven to 220C/200C fan/gas 7 and cook for 25-30 mins, or until the topping is golden.
Tina's tip
- It is also fun to make individual cottage pies for kids or for a fun twist on dinner parties
Tina's Cooks https://tinascooks.com/
Fish pie
Fish pie
2016-06-29 22:51:28
Prep Time
30 min
Cook Time
1 hr 10 min
Total Time
1 hr 30 min
Potato topping
- 1kg potatoes, chopped into chunks
- 50g butter
Filling
- 11⁄2 l full-fat milk
- 400g skinless white fish
- 300g skinless smoked haddock fillet or Salmon
- 1 onions, quartered
- 2 bay leaves
- 100g butter
- 100g plain flour
- 100g cooked, peeled prawns
- 3 eggs, hard-boiled and quartered
- Nutmeg, to season
- Small bunch parsley, leaves only, finely chopped
Instructions
- Simmer the potatoes for about 20 mins until tender, then drain and mash with most of the butter, plenty of seasoning and a little milk. Season and set aside.
- Meanwhile, cut the fish into 2cm cubes. Bring the milk just to a simmer in a large frying pan with the onion and the bay leaves, when it begins to simmer add the fish, then cover and cook for 6-8 mins. Lift the fish out onto a plate and strain the milk into a jug.
- Melt the butter in a pan, stir in the flour and cook for 1 min over a medium heat. Take off the heat, pour in a little poaching milk, then stir until blended. Continue to add the milk gradually, mixing well until you have a smooth sauce. Return to the heat, bring to the boil, then simmer for 5 mins, stirring continuously, until it coats the back of a spoon. Remove from the heat, season with salt, pepper and nutmeg, then mix in the parsley.
- Heat oven to 200C/180C fan/gas 6. Divide the fish between 2 ovenproof dishes, about 1.3 litres each and strain any juices into the sauce. Scatter over the prawns, then add the eggs. Pour the sauce over. Spoon the mash over the dish so it covers everything, making sure it reaches the sides. Rough up the top with a fork and dot with remaining butter. Bake for 30 mins until the top is golden.
- Freeze the remaining fish and mash.
Tina's Cooks https://tinascooks.com/
Halloumi with warm salsa verde
Halloumi with warm salsa verde
2016-06-29 22:41:35
Total Time
30 min
Halloumi
- 400g/141⁄4oz Halloumi cheese, cut into chunks
For the salsa verde
- 1⁄2 bunch fresh parsley
- 1⁄2 bunch fresh chervil
- 1⁄2 bunch fresh thai basil
- 2 tbsp preserved lemons drained
- 2 garlic cloves, roughly chopped
- 150ml/51⁄4fl oz olive oil
- 1 fresh lemon
- Black pepper
Instructions
- Slice the halloumi into wedges about 1 cm thick.
- Chop all the herbs and the lemon and Garlic, add your oil to the pan then the garlic lightly fry do not brown then add your lemon and herbs turn off the heat and set aside.
- In another non stick pan heat a splash of oil and fry your cheese on both sides till a golden,( this can be done on the BBQ or under grill oven also) to serve warm your sauce add a squeeze of fresh lemon and serve with french bread or a light green salad.
Tina's Cooks https://tinascooks.com/
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