Archive for the 'Meal Ideas' Category

Living abroad sometimes I feel the need for some home comforts – such as a nice simple cottage or shepherds pie. But I like to spice things up now and again, and being me, cannot resist putting my own slant on things. This spicy tomato cottage pie arose out of one of those “experiments” and I am pleased to say it was a triumph!

My Grandmothers Cottage Pie, bless her, was one of the blandest things I have ever tasted. Her pies (rhubarb, apple or egg custards) were her speciality. But she was far too attached to the oxo cube and bisto gravy granules for my tastes when it came to stews or cottage pies etc.

I live in Spain and occasionally have a few locals over for dinner. I could not resist putting a slightly spanish twist in with the use of “Pimienton Dulce” (sweet paprika)… and then, having a few red chillies in the fridge still to use, I cast one of those in the pot as well!

Filling

1tbsp Oil
1 large onion, chopped
2 medium carrots, finely chopped
1 1/4 Minced Beef or Quorn
14oz Can Tomatoes
8fl oz Beef or Vegetable Stock
1 bay leaf
Salt & Pepper
2 tsps Pimienton Dulce / Spanish Sweet Paprika
1 red chilli (with or without seeds depending on your preferences)

Topping

1lb of Sweet Potato
Cheddar Cheese
1 small onion finely diced

1. Preheat the oven to 190C/375F/Gas 5.
2. Heat the oil in a large pan. Add the onion and carrot and cook over a medium heat for 5 minutes until softened but still al dente.
3. Add the mince and cook for 3 minutes to brown. Add Pimienton Dulce and mix well.
4. Add the tomatoes, beef stock, bay leaf, and 1 finely chopped red chilli.
5. Cover and simmer for 30 minutes. Season. Spoon the meat into a dish, level out and place in the fridge whilst you create the mash (makes spreading the mash over much easier!)
6. Make the mash: steam or boil the sweet potatoes until soft. Drain, mash with the butter and milk. Season with salt and pepper.
7. Take the meat out of the fridge and top with the mash. Sprinkle with onion and cheddar cheese. Bake for 30 minutes until golden brown.

Health is a bowl is one of the most delightfully nourishing dishes I have come across in a long time. It quite simply reaches the parts no other dish can reach – packed with barley, lentils, and vegetables it is a dish futher enhanced with the addition of ham on the bone. A simple elegant meal which does not compromise on taste in order to be healthy, nourishing and more importantly, good for your gut! Don´t forget Gut Week 23rd-29th August.

SERVES 8

450g (1lb) thick-cut ham on the bone, chopped
2.4 litres (4 pints) chicken stock
4 tablespoons pearl barley
2 tablespoons Puy lentils
2 medium onions, sliced
4­6 medium carrots, diced
2 medium parsnips, diced
1/2 medium swede, diced
Ground black pepper
2 sprigs of thyme
2 bay leaves
Sprig of parsley
450g (1lb) potatoes in their skins, diced
1 small cabbage, chopped
1 leek, chopped
4 tablespoons chopped parsley
400g (14oz) tin of red kidney beans, drained and rinsed
4 tablespoons snipped chives

1 Place the ham in a saucepan and cover with stock. Bring to the boil, skim any scum, then add the pearl barley and lentils.

2 Bring to the boil, reduce the heat and simmer for 15 minutes. Add the onions, carrots, parsnips, swede, pepper, thyme, bay leaves and parsley. Bring to the boil, reduce the heat and simmer gently for a further 15 minutes.

3 Add the potatoes and cabbage and return to the boil. Simmer until they are just tender (about 15 minutes).

4 Add the chopped leek and parsley and cook for a further
5 minutes or until the leek is just tender.

5 Add the beans and warm through. Ladle into soup bowls and serve sprinkled with chives.

Per portion: 264 kcal, 3g fat, 0.8g sat fat, 0.97g sodium

Here is a quick reminder about Gut Week which runs between 23rd-29th August.  Last month we featured a delicious Oriental tofu, onion and mushroom kebabs,  Moroccan Lamb Stew and a refreshing herby fruit salad.

With Gut Week just around the corner this week we are featuring a delectable steamed salmon recipe (one of my favourite fish, and something I absolutely adore to cook!)

Here the salmon is marinated in coriander, ginger, mint, lime juice and chillies. Serve with brown basmati rice or rice noodles and steamed green beans or pak choy.

SERVES 4

Small bunch of coriander, washed
12 mint leaves, washed
1/2 teaspoon salt
2 garlic cloves, crushed
2 green chillies, de-seeded and chopped
3 tablespoons fresh lime juice
1 tablespoon golden caster sugar
1 teaspoon peeled and chopped ginger
1 tablespoon fish sauce (Nam Pla)
4 x 125g (41/2oz) salmon fillets

1 In a food-processor blend together the coriander leaves and stalks, mint leaves, salt, garlic and chillies to make a rough paste. Add the lime juice, caster sugar, ginger and fish sauce and process until fairly smooth. Spoon the sauce into a heatproof bowl and combine with the salmon, then marinate for 20 minutes.

2 Boil some water in the bottom half of a steamer. Place the bowl with the marinated salmon in the top half and steam for 6­8 minutes.

3 Serve immediately with the rice or noodles and vegetables.

Per portion: 254 kcal, 14g fat, 2.4g sat fat, 0.37g sodium

Following on from my earliest post on Gut Week, which contained a delicious recipe for Oriental Tofu Kebabs, here is the second recipe suggestion – courtesy of Love your Gut

This is one of my favourite recipes, full of colour and flavour. Harissa and pickled lemons are an integral part of North African cooking and are a perfect foil for lamb in this satisfying dish.

Serve with bulgur wheat or warmed flatbread. I madfe this dish over the weekend and served it with warmed flatbread – a suggestion I heartily recommend!

Moroccan lamb stew with pumpkin and pickled lemon

SERVES 4

450g (1lb) lean leg of lamb, cut into 2.5cm (1in) cubes

11/2 teaspoons ground black pepper

1 teaspoon olive oil

1 large onion, roughly diced

4 garlic cloves, crushed

4 tomatoes, skinned and diced

1 tablespoon harissa or hot pepper paste

400g (14oz) tin of chickpeas in water, drained and rinsed

350g (12oz) trimmed and peeled pumpkin, cut into 2.5cm (1in) cubes 1 pickled lemon, finely diced 2 tablespoons chopped mint 1 tablespoon chopped coriander

1  Coat the lamb in the black pepper.

2  Heat the oil in a large non-stick saucepan, add the lamb and cook until it has browned all over. Add the onion and garlic and cook until the onion is soft and is slightly brown, adding a splash of water if necessary to prevent sticking.

3  Add the tomatoes, harissa and 425ml (3/4 pint) water. Bring to a simmer, cover and cook over a medium heat for 11/4­11/2 hours, topping up with water as necessary, until the lamb is almost tender.

4  Add the chickpeas and pumpkin and cook for a further

15 minutes or until the pumpkin is tender. Add the lemon, mint and coriander. Serve immediately.

Per portion: 357 kcal, 18g fat, 6.6g sat fat, 0.28g sodium

Gut Week 2010 is an annual week that runs this year from 23rd-29th August. Gut Week aims to help people understand the importance of good digestive health by providing free information and advice on how to achieve a healthy gut (more information/food advice can be found on  www.loveyourgut.com)

Tom Smith, chief executive at charity, Core, says, ‘We are, as they say,  quite literally, what we eat, so need to be careful about our choices of  food and drinks. In the summer months, we’re often tempted by pub meals or  BBQs but starchy snacks like chips and crisps can be hard to digest. As  the season changes, how about a change of eating habits too? Eat more lean  meat or fish and try steaming or grilling, rather than frying. Try to have  more fruit and vegetables for their fibre content too as they provide the  bulk your insides need for good digestion,’

Here is the first of three wonderfully delicious recipes that love your gut!

Oriental tofu, onion and mushroom kebabs

These are great kebabs for the barbecue or grill. Tofu is fermented soya bean curd, which not only contains protein but is also full of beneficial phytoestrogens. Serve with brown rice.

SERVES 4

75ml (3fl oz) light soy sauce
75ml (3fl oz) fresh unsweetened orange juice
1 tablespoon rice vinegar
1 tablespoon sesame oil
1 garlic clove, finely chopped
2 tablespoons chopped coriander
2 tablespoons finely chopped ginger
1/2 teaspoon finely chopped chilli
1 head pak choy
450g (1lb) firm tofu, drained and cut in 2.5cm (1in) cubes
20 shiitake or button mushrooms
1 red onion, cut lengthways into 8 wedges
Wooden skewers, soaked in water for about 30 minutes

1 Prepare the marinade by combining the first eight ingredients.

2 Separate the pak choy leaves and cut the stems into
2.5cm (1in) sections. Marinate with the tofu, mushrooms and onion for up to 1 hour, depending on how strong a flavour you want.

3 Thread the ingredients (you¹ll need to roll the pak choy leaves) onto four large (or twelve small) thick wooden skewers, and cook on a barbecue or under a grill for 7¬10 minutes, basting with the marinade and turning regularly.

Per portion: 242 kcal, 8g fat, 1.0g sat fat, 0.02g sodium

This is one of those dishes I created when, in the spur of the moment, I wanted a quick and simple meal using some turkey mince and leftover veggies (which were desperately in need of using. I have to admit that the resulting dish was surprising and would be absolutely superb for someone who wanted to mask the veggies (provided you cut them fine enough!)

An interesting twist which, for me, added a wonderful addition was to roast and skin the peppers in advance.

This is not a traditional chilli by any stretch of the imagination – it was a quick toss together that was simple and quick, but tasted wonderful.

Ingredients

1 lb of Minced Turkey
2 Carrots, peeled and finely diced
1 Onion, finely diced
1 red pepper, deseeded, finely diced
1 yellow pepper, deseeded, finely diced
1 Handle of Diced Brocoli
2 Cloves of Garlic
1 Tin of Chopped Tomatoes (in their own juice preferably)
1 Tin (use equal to chopped tomatoes) of Chicken Stock
Chilli to Taste
Seasoning

1. Lightly fry mince and onions under mince is browned and onions softened. Add the Garlic & sweat for a minute
2. Toss in all the other vegetables along with chopped tomatoes, and chicken stock
3. Add Chilli according to taste. I generally add 1-2 teaspoons of Hot Chilli Powder depending on the heat required. If you do not like a hot chilli consider one or less.
4. Put in oven for around 30-40 minutes.
5. Serve with whatever takes your fancy!

This is a dish I created on Easter Sunday and twittered that I had cooked “el conejo de pascua” (thats the Easter Bunny to you…) Some found it funny whilst others seemed to take a huge amount of offence… But life goes on!

Back to the stew, it was absolutely delicious – despite the fact that it was my usual bung everything in and hope for the best. Actually, truth be told, I think once you have an understanding of flavours and what works you can make dishes up on the fly like that – and dont let any recipe cook / over-enthusiastic chef tell you any different!

Ingredients

1 Rabbit (cut into pieces)
1 Onion, chopped
3 Carrots, peeled and sliced
2 Potatoes, peeled and cut into chunks
1 Red Pepper, deseeded and sliced
1 Can of Chickpeas, drained and rinsed
1 litre of chicken or vegetable stock
1 small package of tomato frito (or pasata if you do not have it)
1 small chorizo sausage, sliced thinly
1 small morcilla sausage, cut into pieces (it will fall into the sauce)

Olive Oil to fry

Instructions

1. Heat the oil is a large stew pot and lightly fry the rabbit pieces until Golden Brown.
2. Add the Onions and fry until softened.
3. Add the Carrots, Red Pepper, Potatoes and sliced sausage
4. Cook for a couple of minutes
5. Add the tomato frito and chicken stock. Bring to a gentle boil and then reduce the heat.
6. Cook slowly on the hob for about an hour

If you have too much sauce at the end and wish to thicken make a basic roux with flour and butter, make it into a paste and add to the stew. Cook until the sauce thickens.

Olla Gitana is a typical soup of Murcia in the South East of Spain. Its combination of ingredients makes it practically a meal in its own right – and it is absolutely delicious and extremely filling.

It can be served with or without the addition of pork – and although many of the more traditional ingredients rule out this rich stew for vegetarians – with some careful fiddling it could be made suitable. Packed with beans and vegetables it is truly one of the best spanish stews / soups I have tasted. It is particular suited for the cold winter nights we are experiencing at the moment – yes, its true, even here we are having some seriously cold weather.

Ingredients::
2 x 14 oz tins chickpeas, drained and rinsed (or the equivalent dried, follow inst on pack)
2 pieces of pork shoulder
1 carrot, peeled and sliced on the diagonal
4 pints of chicken or vegetable stock
1 lb butternut squash, peeled, deseeded and cut into 1 inch chunks
10 oz French green beans, trimmed and cut into 1 inch long pieces
Sea salt and freshly ground black pepper, to taste
3 tbsp olive oil
3 garlic cloves, crushed and chopped
1 handful of blanched skinned sweet almonds
1 Spanish onion, chopped
1 tsp pimienton (or to taste)
2 ripe plums tomatoes, skinned and finely chopped
1 pinch saffron threads, crushed and added to 3 tbsp hot water
3 tsp red wine vinegar
Toasted Spanish peasant bread
Garnish – 2 tbsp fresh mint leaves, rolled and thinly sliced

Method::
Put the chickpeas, whole pieces of pork and sliced carrots into a deep cassrole or pan, add sufficient stock to come three quarters way up the casserole then place over a medium beat, bring up to the boil, add the butternut squash, French green beans, season and gently bring up to simmering point, cook for 15 minutes
Add the olive oil to a frying pan (with a nob of butter for extra taste) set over a medium heat, add the garlic and almonds, cook for about 2 minutes, keep moving all the time, remove from the heat and transfer to a bowl lined with kitchen paper to remove as much oil as possible
Add the onion to the frying pan and cook until softened but not browned, about 3 to 4 minutes
Add the pimienton, stir then add the tomatoes and 2 tablespoons of the stock from the casserole, continue cooking until the tomatoes soften, reduce and deepen in colour, this should take about 5 to 6 minutes, while stirring add the casserole then stir in the saffron
Cook over a gentle heat until the vegetables are tender, the butternut squash should have begun to disintegrate, add more stock should the soup become too thick
When ready remove the meat from the soup, cut up into pieces and serve separately
Put the almonds and garlic in a food processor and blitz until finely ground, gradually add the red wine vinegar while stirring, then add to the soup, simmer for 5 minutes then transfer to a serving dish

Ingredients::
8 oz smoked streaky bacon, in one piece
8 good quality sausages
1 onion, peeled and thickly sliced
8 large potatoes, peeled and quartered
Chicken or vegetable stock, as needed
To garnish – freshly chopped parsley

Method:
Place a frying pan over a medium heat, add a little oil and fry the bacon
When the bacon is cooked, slice it into chunky pieces and place in a casserole dish sufficiently large to hold all the potatoes and water so that it doesn´t boil over

Brown the sausages in the bacon fat, add to casserole

Sweat the onions in the frying pan, when translucent and soft add to the casserole along with the prepared potatoes

Pour in sufficient vegetable or chicken stock to cover the potatoes

Place a lid on the casserole and bring up to the boil

Reduce the heat and simmer for between 60 and 90 minutes, or until the potatoes are tender

Transfer to a serving dish and sprinkle with fresly chopped parsley

Feeling the cold this winter? Are you like thousands of Brits and completely snowed in? If so, then this is most certainly a recipe for you!

I love a lamb hotpot when the winters start to really set in. Of course my family have always traditionally served this with Yorkshire Pudding, but these days I find it far too heavy and tend not to combine the two. It is lovely with a great chunk of homemade bread. Incidentally this is also my first entry written with Windows Live Writer. I will let you know how it goes!

Ingredients:

1 lb neck of lamb
2 large onion
2 stalks of celery
1 small white turnip
2 carrots
4 medium potatoes
6 oz pearl barley
Chicken stock
Sprigs of thyme and bay leaves – place in a muslin bag
White pepper
Parsley leaves

Preparation:

Preheat an oven to 160 degrees Celsius

Peel the onions, halve and thickly slice

Peel and cut celery stalks into 4 pieces – diagonally

Peel the turnip, carrot and potatoes and cut into chunks

Place the vegetables and pearl barley into a casserole dish, put the neck of lamb on top then add the thyme and a bay leaf in a muslin bag tied with string

Pour in sufficient stock to cover the meat and vegetables then season with white pepper and salt

Bring slowly to the boil

Skim off any impurities

Cover the top of the stew with a circle of greaseproof paper, then a lid

Put into the lower part of a preheated oven for two hours

Remove the casserole lid, greaseproof paper and muslin bag

Sprinkle over the chopped parsley and gently stir

Check seasoning and adjust if necessary