Recipes

Perfect Pasta Dough

Tuesday 13th December 2011 3:21 PM

This recipe is great for making your own pasta for use in any number of recipes.

How to make it

1. Place the flour, eggs and egg yolks in the food processor and blend for 1 minute. Add the olive oil and salt if using, and blend until a crumb consistency is formed. Tip the mixture onto the work surface.

2. Gently knead to bring the dough together. Wrap it in cling film and refrigerate for 30 minutes. When the mixture has rested, cut it into 2 pieces.

3. Dust with flour. Press each piece out by hand and feed it into the pasta machine. Roll to the required thickness.

4. If making tagliatelle put the rolled pasta through the cutting wheels. Dust it with semolina and place on a tray until required.

Posted 3:21 PM | Permalink

Four Cheese Ravioli

Tuesday 13th December 2011 3:18 PM

Delicious Four Cheese Ravioli.

How to make it

1. To make the filling, combine the grated cheeses, parsley and freshly ground black pepper in a mixing bowl.

2. Using the biscuit cutter, cut 30 discs of pasta (click here for recipe). Put a tablespoon of the filling in the centre of 15 discs.

3. Brush beaten egg round the edge of each disc and place another disc on top and press firmly around the edge to seal in the filling.

4. Plunge the completed Ravioli into a large saucepan of rapidly boiling water and cook for 5-6 minutes.

5. Drain well and serve hot, dressed with pesto.

Posted 3:18 PM | Permalink

Beetroot and Onion Chutney

Saturday 9th October 2010 11:57 AM

For all chutney lovers this Beetroot and Onion Chutney is great served with cheese or cold meats. This recipe makes approximately 200g of chutney.

How to make it

1. Place all the ingredients in the pan. Stir well and heat gently to boiling.

2. Reduce the heat and simmer for 45-50 minutes. Meanwhile, heat the oven to 140°C/Gas 1.

3. Place the clean jars in the oven to heat for 20-25 minutes.

4. Ladle the hot chutney into the jars, using the scraper to ensure that all the chutney is removed from the pan.

5. When cool, cover the chutney. Serve it with cheese or cold meat.

Posted 11:57 AM | Permalink

Fish Pie

Friday 8th October 2010 11:02 AM

A fantastic simple meal packed with a variety of fresh fish. Serves 4-6 adults.

How to make it

1. Place the fish, skin-side down, in the frying pan with the milk, the bayleaf and a little water sufficient to cover the fish. Season with freshly ground black pepper.

2. Heat the pan to boiling point, then turn the heat off. Place the pan lid on and set it aside for 10-15 minutes until the fish is cooked. (Test the fish by lifting a piece onto a fish slice. If cooked, the flesh should fall apart easily). If the fish needs a little longer to cook, return it to the heat and repeat the process.

3. Meanwhile, boil the potatoes until they are soft. Drain thoroughly and mash them with 25g of the butter. Add 1-2 tablespoons of milk and 2/3 of the cheese. With a wooden spoon, beat the potato until it is smooth and fluffy. Set it aside.

4. Lift the cooked fish from the pan and place it in the mixing bowl. Allow it to cool, then remove any skin or bones. Discard the bayleaf. Leave the fish in 2-3cm chunks - or big flakes.

5. Pour the fish liquid into a measuring jug. Measure the liquid and, if necessary, add milk or water to make it up to 300ml. Gently heat 25g butter in a pan until it is melted and incorporate 25g plain flour to make a 'roux'. Slowly cook the roux on a low heat for 1-2 minutes.

6. Gradually add the milky fish liquid and continue stirring until the sauce has thickened. Heat the oven to 200°C/Gas 6.

7. Pour the sauce onto the fish and mix carefully to avoid breaking up the fish too much. Spoon the fish mixture evenly between 4 individual dishes (or into one ovenproof dish). Add the prawns.

8. Either spoon or pipe the potato over the fish mixture. (If the potato is not piped, roughen the surface with a fork). Sprinkle sparingly with the remaining cheese.

9. Bake the Fish Pie for 30-40 minutes until the filling is piping hot and the potato golden-brown. (Individual pies will take only 20-30 minutes to cook thoroughly).

Posted 11:02 AM | Permalink

Hot Bean Stir Fry

Monday 4th October 2010 11:53 AM

A tasty easy to follow vegetarian recipe. This recipes serves 4-6.

How to make it

1. Heat the oil in the pan. Add the spring onion, ginger, mangetout, red pepper and pak choi and fry briskly until slightly softened.

2. Add the corn and kidney beans and cook, stirring for 1-2 minutes. Add the rice and continue to cook until the rice is piping hot.

3. Sprinkle the rice and vegetable mixture with Tobasco and mix it in gently. Spoon the stir fry into the serving bowls.

4. Sprinkle with fresh coriander and serve immediately.

HOT TIPS Cook the rice on the day of making this dish. Cool the rice rapidly and refrigerate it until used. Do not reheat any leftover stir fry (see below).

Always refrigerate cooked rice and only store it for a maximum of 24 hours. Do not reheat stored cooked rice more than once because it can harbour harmful bacteria which may not be destroyed during reheating a second time.

Posted 11:53 AM | Permalink

Dark Secret Chocolate Cake

Saturday 2nd October 2010 12:20 PM

Dark Secret Chocolate Cake made using a food processor and has a little 'hidden extra' ingredient.

How to make it

1. Heat the oven to 180°C/Gas 4. Place all the ingredients in the food processor. Whizz for 30 seconds until smooth.

2. Put the liner in the loaf tin. Pour the smooth thick mixture into the lined loaf tin scraping out all of it from the food processor bowl. Take care with the blade. Wash it separately and return it to storage straight away.

3. Bake the cake for 1-1^1/4 hours or until firm on top and when tested with a skewer, it comes out 'clean'. Leave to cool. Store in an airtight tin. If left in a cool place for 2-3 days the cake becomes more moist.

Posted 12:20 PM | Permalink