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Chicken.

Recipe No. 201       Chicken Risotto alla Milanese

Chicken Risotto alla Milanese
Antony's Chicken Risotto alla Milanese with Petits Pois

Serves 2

Marie's rating    five stars

Ingredients

6oz/170g (3oz per person) Carnaroli or Arborio Risotto Rice
1 Medium Echalion Shallot
1 garlic clove, crushed
1 pinch of Saffron
50g Butter
1 Knorr Chicken Stock pot, make up to 1.2L with boiling water
2 chicken breasts cut into 2cm cubes 1 glug or small glass of white wine (or cider) to taste.
1 or 2 handful(s) of frozen Petits Pois
4 tbsp Parmesan Cheese (Parmigiano-Reggiano or Grana Padano) + extra to serve

Instructions.

Prepare the stock and keep Hot/Warm, then add a little of the stock water to the saffron in a separate egg cup sized container and grate the Parmesan

Begin by melting the butter in a large heavy-based pan large pan and cook the onion and garlic for 2 mins.
Add the chicken and brown for 3 to 5 min
Stir in the rice and cook for 1 min more to coat each grain in a film of fat, until it starts to look transparent.
Pour in the wine and keep stirring until all the liquid is absorbed.

Whilst on a low simmer, add the stock a little at a time over the whole process, keeping a constant vigil and stirring, ensure the rice doesn't dry out. after 10 Mins add the peas bring back to simmer and continue until the rice is tender.

Just before ready to serve add 2 tablespoons of Parmesan and stir in then take off the heat.
Cover with a lid and leave to stand for 2 mins

Warm plates then serve with extra Parmesan, as you like.


Recipe No. 201       Keralan Coconut Chicken Curry

Keralan Coconut Chicken Curry
Keralan Coconut Chicken Curry

Serves 2

Marie's rating    five stars

Ingredients

Chicken - 400g, cut into medium size pieces
1 large Echalion Shallot -
        ⅔ finely chopped
        ⅓ coarsely chopped
1.25cm Ginger, finely chopped
2 garlic clove, crushed
1½ - 2 tsp Coriander powder
1tsp - Garam Masala
½ tsp - Turmeric powder
1tsp Tamarind Concentrate
2 Cardamom Seeds
1 Red Chilli
1 Medium Tomato - chopped
200ml Medium thick coconut milk
125ml Thick coconut cream
15g Cashew Nuts, finely chopped
½tsp - Mustard seeds
Salt and white pepper (small pinch as required to taste)
Curry leaves
Coconut oil

Instructions.

Marinate the chicken pieces with finely chopped shallot, half of the ginger, garlic and coriander powder, half of the Garam Masala, turmeric powder & seasoning. Keep it aside for 10 minutes.

Add the medium thick coconut milk to the marinated chicken and cook until the chicken becomes tender.

Heat oil in a pan and add mustard seeds, chopped shallot, Tamarind Concentrate, Cardamom Seeds and remaining ginger & garlic, chili and curry leaves. Slowly Sauté till the onion becomes soft. Add remaining coriander powder & Garam Masala. Fry it till the oil starts appearing. Add the chopped tomatoes. When tomato becomes soft add the cooked chicken, sauce and thick coconut milk. Combine well. Add and cook for further 5-7 minutes.

Serve with Warmed Gluten Free Garlic & Coriander Nan and Salad of Choice


Recipe No. 202       Chicken wrapped in Parma Ham

Weight Watchers

Chicken wrapped in Parma Ham
Parma Ham Wrapped Chicken Breasts with Blue Cheese

Weight Watchers Recipe

ProPoints® Value = 7

Serves 2

Marie's rating    five stars

Ingredients

2 medium Chicken Breast, skinless, raw
25 g Roquefort
4 leaf/leaves Fresh Basil, plus extra to garnish
2 slice(s) (thin ) Parma Ham
1 Vegetable Stock pot, or chicken, make up to 150ml with boiling water
2 tablespoons Famous Grouse Whisky
Season with Black Pepper

Instructions.

Preheat the oven to Gas Mark 5    /    190°C     /    fan oven 170°C.

Using a sharp knife, cut a pocket into each chicken breast. Place 2 basil leaves in each pocket, then share the cheese equally between them. Close the pockets and wrap each chicken breast in a slice of Parma Ham.

Arrange in a shallow baking dish and add the stock and whisky. Season with some black pepper. Cover with foil and bake for 15 minutes, then remove the foil and bake for a further 20 minutes. Serve, garnished with extra basil leaves.


Serve with

parmentier
Parmentier Potatoes

Cut potatoes into 2cm cubes and season with Salt, Black Pepper and Paprika to taste.

Microwave in a bag for 5 mins then oven cook @ Gas Mk5 / 190 / 170 Fan Oven for 15 to 20 minutes

Green Beans, Garlic and Sesame
Fine Green Beans coated in garlic oil with toasted sesame seeds

Cook the green beans, then coat the beans with a dash of garlic oil. Whilst the beans are cooking, lightly toast the sesame seeds and add to beans and lightly shake to coat.


Recipe No. 203       Diet cola chicken

Slimming World

Diet cola chicken is one of Slimming World's most popular and versatile dishes.
Serve with roasted garlic new potatoes or Curried "Carrot and SweetPotato" mash

Prep time: 15 min
Cook time: 30-60 Minutes

Freezer friendly

Serves 4

Marie's rating    five stars

Ingredients

Low calorie cooking spray
1 onion, finely chopped
1 red pepper, 1 yellow and 1 green pepper, chopped into chunks
2 garlic cloves, finely chopped
4 skinless chicken breasts, cut into pieces
2 tsp Worcestershire sauce
4 tbsp tomato purée
8 tbsp passata with onions and garlic
1 tbsp tamari soy sauce (GF)
1 tsp dried mixed herbs
330ml can diet cola
200ml chicken stock
200g sugar snap peas

Instructions.

Place a large pan sprayed with low calorie cooking spray over a high heat.

Add the chicken, peppers and onion and stir-fry for 4-5 minutes, or until lightly browned.

Add the diet cola, stock, passata, tomato purée, garlic, Worcestershire sauce, soy sauce and dried mixed herbs and stir well.

Bring to the boil, cover, reduce the heat to medium-low and simmer for 12-15 minutes.

Add the sugar snap peas, stir and increase the heat to medium-high.

Cook for another 10-15 minutes, or until the chicken is cooked through and the veg is tender.


Beef.

Recipe No. 231       Posh Cottage / Shepherd’s pie

Posh Cottage Pie
Cottage Pie

This variation on the classic Shepherd’s / Cottage pie has a layered topping of potato and cream instead of mash. (Based on a Mary Berry Recipe)
Serve with a green vegetable

Serves - 2

Prep time: 10 min
Cook time: 5+30 + 30 min

Weight Watchers Recipe
ProPoints® Value = 16

Serves 2

Marie's rating    five stars

Ingredients

350g raw minced beef (or lamb).
1 Echalion Shallot chopped.
1 large carrot, finely diced.
20g Gluten Free plain flour.
300ml Red wine.
1 Knorr Beef Stock pot, (or Lamb), make up to 300ml with water.
1 tbsp Worcestershire sauce.
1 tbsp tomato purée.
dash of gravy browning (optional).
salt and freshly ground black pepper.
Sprinkle of Paprika (optional).

For the Topping

300g potatoes cut into thin slices.
100ml cream.
50g Cheddar cheese, grated.

Instructions.

Preheat the oven to 180˚C (160˚C fan/300˚F/ Gas 4).
Meanwhile, put the Beef, onions and carrots into a deep frying pan or casserole and fry over a high heat, stirring frequently, for 5 minutes or until the meat is brown. Drain away any fat.

Stir in the flour and, over a high heat, add the wine, stock, Worcestershire sauce and tomato purée (add the gravy browning, too, if you want the sauce to be a rich dark colour). Stir until blended, then bring to the boil. Season with salt and freshly ground black pepper, cover with a lid and transfer to the oven for 30 minutes or until the mince is tender.

Check the seasoning, then tip the meat into the oven-proof dish(es) and set aside to cool.

Increase the oven temperature to 220˚C (200˚C fan/425˚F/Gas 7).

Put the potatoes in microwaveable bag and microwave for 4 minutes
Arrange a layer of potato on top of the cooled mince, then pour over half the cream and season with salt and freshly ground black pepper. Arrange the remaining potatoes on top, pour over the remaining cream, and sprinkle over the cheese.

Bake for 30 minutes or until golden and bubbling.

 


Recipe No. 232       Burger and Sweet Potato Fries

Beef Burgers with Chorizo

A smoky style burger made with beef mince, red onion and finely chopped chorizo sausage. The flavour combinations are ideal for alfresco barbecues and parties.
Recipe from simplybeefandlamb.co.uk

Serves - 4

Prep time: 10 min
Cook time: 16 min

Serves 2

Marie's rating    five stars

Ingredients

450g/1lb beef mince
50g/2oz chorizo sausage, finely chopped
1 small red onion, peeled and finely chopped
Salt and freshly milled black pepper

Instructions.

In a large, shallow bowl mix all the ingredients together. Using slightly damp hands shape the mixture into four 9cm/3½inch burgers, 1cm/½inch thick. Cover and chill for 20 minutes before cooking in an american style cast iron grill pan.

Treat the grill pan similarly to how you would treat an outdoor bbq.
Cook the burgers on a prepared barbecue or on a preheated moderate grill pan for 6-8 minutes on each side until cooked or any meat juices run clear.

Brush the griddle lightly with oil before placing the food onto it, and cook using only high heat.

Serve the burgers in rolls of your choice with salad leaves and fries

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Serve with

Sweet Potato Fries
Crispy Sweet Potato Fries
Recipe from foodiewithfamily.com

Ingredients

2 large sweet potatoes (about ¾ pound, give or take)
4 teaspoons starch (cornflour or alternative)
2 tablespoons grapeseed, peanut, or canola oil
¾ - ½ teaspoon paprika or chipotle powder
non-stick cooking spray
salt to taste

Instructions.

Peel the sweet potatoes and cut them into ¼ inch by ¼ inch matchsticks.
Put them in a bowl and cover with cold, fresh water. Let them soak for 1 hour or up to overnight. Pour the water and sweet potato matchsticks into a colander, rinse with fresh water, then pat dry with paper towels. They should not be visibly wet, but they don't have to be bone dry.

Preheat oven to 425°F.
Line two half-sheet pans with heavy-duty foil and spritz lightly with non-stick cooking spray. Set aside.
Add half of the sweet potato matchsticks to a very large plastic bag. Sprinkle 2 teaspoons of the starch over the potatoes, cinch the top (trapping as much air in the bag as you can when you cinch it) and shake vigorously to coat the fries.
Empty the bag into a mixing bowl and use your hands to toss with 1 tablespoon of the oil and the paprika powder (if using).

Arrange the fries on the prepared pan in a single layer, not touching. Repeat with the remaining fries, starch, and oil. It is important to remember not to crowd the pans. If needed, you can always use another pan and bake another batch.

Arrange the pans in the oven so that one is in the top third of the oven and the other is in the bottom third of the oven. Set the timer for 15 minutes. After 15 minutes, use a stiff metal spatula or fish turner to get under the fries and flip them over. Remember to keep them in a single layer after flipping. Return the pans to the oven, rotating the pans from top to bottom and front to back. In other words, the one that started in the top third of the oven should end in the bottom third of the oven facing the other direction. Bake for another 10-15 minutes, or until they have browned and are cooked clean though.

Shut the oven off, prop the door open halfway, and let cool and crisp up further for 10 minutes before serving. Toss with salt to taste.

salad
Gluten Free Burger Bun / Roll and Salad

Add a Roll to your burger and just a little cheese, salad and sliced tomatoes plus a dash of BBQ sauce or dressing to taste.

Genius tripped seeded rolls work for me but sometimes I use Bakels Gluten Free Multiseed bread mix with pumpkin, sunflower & linseeds suitable for making by hand or bread maker. Quarter the mix and roll into balls to make 4 rolls


Fish.

Recipe No. 271       Lemony Fish with Herby oven chips

Weight Watchers

Lemony fish with herby chips
Fish & Chips

Here’s a great twist on the traditional fish and chips. Instead of a batter coating, the fish is flavoured with pesto and lemony crumb

Serves - 2

Prep time: 10 min
Cook time: 26 min

Weight Watchers Recipe
ProPoints® Value = 7

Serves 2

Marie's rating    five stars

Ingredients

5 sprays calorie controlled cooking spray
300g potato(es), Raw, scrubbed and cut into wedges
1 1/2 tsp Fresh rosemary finely chopped
250 g Cod, raw, 2 x 125g chunky cod loin pieces
1 lemon, zest of half
2 tbsp breadcrumbs
10g pesto
2 tomatoes
salt / pepper to season
lemon wedges to serve

Instructions.

Preheat the oven to Gas Mark 7/220˚C/fan oven 200˚C.
Spray a large non stick baking sheet with the cooking spray and scatter over the potatoes, spacing them apart. Sprinkle over a teaspoon of the rosemary with some black pepper. Spray again with the cooking spray and bake for 10 minutes.
Remove from the oven, turn over the chips and cook for about 8 minutes longer until they start to brown.

Meanwhile, mix the lemon zest and remaining rosemary with the breadcrumbs and some seasoning. Smear the whole fish with the pesto then scatter the crumbs all over. Put on the baking tray with the chips and tomatoes. Cook for about 8 minutes until just cooked. Serve with the lemon wedges.


Recipe No. 272       Traditional Fish & Chips

Home fish and Chips
Fish & Chips

My traditional fish and chips.

With a crisp light gluten free batter and Chunky Oven Chips basted in beef dripping.

Serves - 2
Prep time: 10 min
Cook time: 18 min

Weight Watchers
ProPoints® Value = 7

Marie's rating    five stars

Ingredients

2 Fresh Cod (or Haddock) Fillets
80g Plain GF Flour + 30g for Coating
1 tsp GF Baking Powder
Pinch Cayenne Pepper
Pinch Salt
50g Corn Flour
1 Egg
100ml Club Soda

Groundnut Oil for frying

400g McCain simply gorgeous chunky chips

Instructions.

Preheat the oven to Gas Mark 7/220˚C/fan oven 200˚C.    Bake chips for 18 minutes.

Make the coating using 30g of flour, baking powder, Cayenne pepper salt and dry coat the fish.

Mix the batter with remainder of flour, corn flour, egg then add the club soda water slowly to make a batter.

Turn chips over after about 10 minutes.
Dip the fish fillets into the batter and shallow fry for 8 minutes.

Serve with Peas and Tartar Sauce.


Serve with

Mushy Peas
Mushy Peas

Just before the fish and chips are ready, microwave 140g frozen peas (optional add Mint) in covered dish for 4 Minutes 50 Seconds then drain and mash. Stir in the 2 tbsp crème fraiche and season to taste.

Tartar Sauce
Tartar Sauce

A dash of Tartar Sauce on the side.


Recipe No. 273       Smoked Salmon Carbonara.

Salmon Carbonara Pasta with Prawns and Scallops
Smoked Salmon Carbonara

My take on the Pasta dish.

Salmon with Scallops, Prawns, Bacon and a Carbonara sauce.

Serves - 2
Prep time: 10 min
Cook time: 18 min

Marie's rating    four stars

Ingredients

150g GF Penne Pasta
100g Smoked Salmon
100g Frozen Scallops
100g King Prawns (peeled and deveined)
90g Smoked Bacon Lardons
splash of garlic olive oil

For Carbonara Sauce

150ml double cream
2 eggs, beaten
1 garlic clove, crushed
3 tbsp freshly grated Grana Pedano
Black Pepper to season

Instructions.

If you are using frozen prawns remember to defrost 8 hrs in advance,
Preheat the oven to Gas Mark 7/220˚C/fan oven 200˚C.    and Bring a large pan of water to the boil

meanwhile wrap smoked salmon in foil and place in oven along with the bacon lardons.
Lightly beat the cream, eggs, softened garlic and half the Grana Padano in a bowl add twist of pepper to season.

After 8 minutes start to shallow fry the frozen scallops in the garlic oil
After a further minute place the pasta in the boiling water and bring back to boil.    With five minutes to go, turn the scallops.
At 3 minutes to go add the raw prawns to the pan and cook.
With the pasta cooked drain either add the sauce mixture and toss well so the heat from the pasta lightly thickens the sauce or warm separately and add to taste

Dress with the salmon bacon etc.
Serve scattered with the remaining Grana Pedano

Note if using Raw scallops reduce cooking time from 10min to 2 to 3min


Recipe No. 274       Salmon & Pasta with Peas & Asparagus

Weight Watchers

Salmon and Asparagus Pasta

My take on the Weightwatchers Pasta dish.

If you're after a simple, speedy supper, this salmon pasta dish is ready in around 20 minutes from start to finish. + it tastes great.

Serves - 2
Prep time: 10 min
Cook time: 10 min

Weight Watchers
ProPoints® Value = 11

Marie's rating    five stars

Ingredients

100g Asparagus, Raw
50g Frozen Peas 5 spray(s) Calorie Controlled Cooking Spray
2 clove(s) Garlic, pressed
1 Echalion Shallot, finely chopped
2 x 150g Salmon fillets
125 g (GF Doves Farm Organic Tricolore) Pasta
1 pinch Salt
1/8 teaspoons Black Pepper
100 g Low Fat Soft Cheese (Philadelphia Light with Garlic & Herbs) 1 tablespoons Lemon Juice

Instructions.

Snap off woody ends of asparagus, cut each stalk cross-wise diagonally into 2.5cm (1 inch) pieces.
In a non-stick frying pan heat cooking spray over high heat, add salmon fillets and cook for 3 minutes on each side.
Meanwhile, cook pasta in lightly salted boiling water for 2 min, add peas then once the pan returns to boil. After further 1 minute add asparagus then continue cooking until pasta is to you required taste (3 to 5 min)
Just before the end of cooking time. Add pressed garlic and finely chopped shallot to the frying pan, sauté for 30 seconds.

Drain Pasta, return to the saucepan and add lemon juice and low fat soft cheese. Stir over low heat for 1 minute.
Toss pasta, sautéed garlic/shallot and cheese sauce together gently and serve into pasta bowls, Add salmon fillet on top sprinkled with freshly ground black pepper.


Recipe No. 275       Smoky Salmon Fishcakes

Smoky Salmon Fishcakes

Easy and simple salmon supper.

Adapted to GF from Healthy Food guide Nov 2014 recipe, this salmon fishcake dish takes about 1 hour from start to finish including chilling. + it tastes great.

Serves - 4
Prep time: 10 min
Cook time: 20 min


Marie's rating    five stars

Ingredients

4 x 125g middle cut salmon fillets (not tail end)
100g gluten free Breadcrumbs
1tsp Turmeric
1tsp smoked paprika
1 egg
½tsp crushed black peppercorns Cooking oil spray
zest of half lemon (+ 4 wedges to serve)

Instructions.

Half fill a medium pan with water and bring to boil. Add Salmon fillets , cover with lid then wait 30 seconds before turning off the heat. Leave for four minutes then drain. Return the fillets to pan and top up with cold water. Leave to cool for 5 minutes

Remove the skin from the salmon. Pat the fillets dry with kitchen paper, then flake into bowl. Add 2 tbsp of breadcrumbs, with the egg and the smoked paprika. mix well with the salmon and chill for 30 Mins

Heat the oven to 220°C / gas 7 line a baking tray with foil. In a medium bowl mix the remaining breadcrumbs well with the turmeric, lemon zest and peppercorns. Divide the salmon mixture into eight portions, then roll into balls and roll in the breadcrumb mixture, shaping them into patties.

Put the fishcakes on the prepared baking tray and spray lightly with oil. Bake for 12 to 15 minutes until golden and crisp.


Pork.

Recipe No. 281       Pork Tenderloin with strawberry balsamic

Pork Tenderloin with Strawberry Balsamic image
Pork Tenderloin with Strawberry Balsamic

From Paleo Leap's Recipe

If you're after a wow barbeque this meal is ready in around 1 hour from start to finish.

Serves - 4
Prep time: 20 min
Cook time: 35 min

Marie's rating    five stars

Ingredients

3 to 4 lbs pork tenderloin
8 to 10 bacon slices
1 cup strawberries, sliced
½ cup balsamic vinegar; 4 cloves Garlic, minced
Olive oil
Sea salt and freshly ground black pepper

Instructions.

Antony's Tip - Tenderise the pork by Curing first beneath a shower of salt and some sugar, then wrap in cling film (plastic wrap) and place in the refrigerator overnight for at least 6 hours, rinse and pat dry before cooking.

Uses BBQ indirect heat so set the coals blazing in one part of the BBQ then cook the tenderloin over a different part, so the heat isn’t quite so intense . Wrap the bacon slices around the tenderloin and secure with toothpicks. Place the tenderloin over the indirect heat, and cook for about 30 minutes, turning occasionally. Heat the olive oil in a saucepan over a medium-high heat, and cook the garlic for 2 minutes. Add the balsamic vinegar and ½ cup of the sliced strawberries, and bring to a boil. Lower the heat to a simmer, and let simmer for 5 to 10 minutes. Season the sauce to taste and add the remaining strawberries. Baste the tenderloin with some of the strawberry sauce and cook over direct heat until the bacon gets crispy. Slice the pork and serve with the remaining strawberry sauce.. Serve warm with Italian mixed leaf salad.


Recipe No. 282       Roast Pork.

Roast pork with Pears
Roast Pork

From Asda Issuu magazine October 2015.

Roast pork with pears, perry & new potatoes

Serves - 8
Prep time: 15 + min
Cook time: 5 hrs

Marie's rating    four stars

Ingredients

3 tbsp olive oil
2 tsp fresh thyme leaves 1 clove garlic, crushed
2kg boneless pork leg joint
1 large onion, thickly sliced
½ tsp sea salt
1kg baby new potatoes, halved
3 firm pears, quartered
300ml perry (pear cider)
1 tbsp cornflour, mixed with 3 tbsp of cold water

Instructions.

Pre-heat the oven to 210C/190C Fan/Gas 6., In a small bowl, mix 1 tbsp of the oil, 1 tsp of the thyme and the garlic to make a paste. Rub on the underside of the pork and set aside.
Spread the onion slices over the middle of a large roasting tray to act as a trivet. Top with the pork joint, skin side up, and rub the skin with the sea salt.

Antony's Tip - Add 300ml water to the base of roasting dish and keep topped up during cooking

Cook for 20 minutes before reducing the heat to 160C/140C Fan/Gas 3. Cook for a further 1 hour 30 minutes. Remove from the oven.

Toss the baby new potatoes, pear quarters and remaining thyme in the rest of the oil, and arrange around the pork. Return to the oven for a further 40-50 minutes until the potatoes are cooked and the pears are starting to turn golden.
Remove the meat, pears and potatoes from the pan and set aside, keeping them somewhere warm.
To make the gravy, tip any fat out of the roasting tin and place the tin on the hob over a medium heat. Add the perry and bring to the boil, scraping any sticky bits off the bottom of the pan and mashing the onion slices with a wooden spoon. Add the cornflour mixture, stir and allow to reduce slightly before straining the gravy through a sieve to serve with the pork.

Please drink responsibly. For the facts, visit drinkaware.co.uk.

http://recipes.asda.com/Recipes/roast-pork-with-pears-perry-new-potatoes
http://issuu.com/asdamagazine/docs/asda_asda_october_2015/32


Recipe No. 283       Pasta Carbonara.

Pasta Carbonara
Pasta Carbonara

From Gino De'Campo's - Italian Escape.

Pasta with Carbonara sauce.

Serves - 2
Prep time: 5 min
Cook time: 12 min

Marie's rating    four stars

Ingredients

150g GF Spaghetti No.5

For Carbonara Sauce

2 tbsp of extra virgin olive oil
1½ tbsp unsalted butter
125g diced pancetta
2 eggs, beaten
3 tbsp freshly grated Grana Pedano
2 tbsp finely chopped flat-leaf parsley
Salt & Black Pepper to season

freshly grated Grana Pedano to serve

Instructions.

Heat the oil and butter in large frying pan over a medium heat and fry the pancetta for 8 minutes, stirring occasionally, until golden and crispy. Set aside.
Whisk the eggs and the cheese in a bowl. Add the parsley and plenty of black pepper. Set aside.
Cook the spaghetti in a large pan of boiling, salted water until al dente. Drain well and tip it back into the same pan.

Tip the contents of the pancetta pan into the pasta, then pour in the egg mixture.
Mix everything together for 30 seconds with a wooden spoon.
The heat from the pasta will be sufficient to cook the egg to a creamy coating.
Season with salt and pepper and serve immediately with the remaining cheese sprinkled on top.


Vegetarian.

Recipe No. 291       Courgette & Goat's Cheese Tart

Courgette and goats cheese tart image
Courgette & cheese tart

From taste Recipe by Michelle Noerianto

If you're after a simple, speedy veggie dinner, this meal is ready in around 20 minutes from start to finish.

Serves - 4
Prep time: 5 min
Cook time: 12 min

Ingredients

Genius Frozen butter puff pastry sheet (Thawed)
1 medium Egg, lightly beaten
20g Butter
2 cloves Garlic
3 tablespoons fresh oregano leaves
2 Courgette, peeled into ribbons (using a vegetable peeler)
150g goat's cheese, crumbled
1 tablespoon toasted pine nuts

Instructions.

Preheat oven to 220°C. Roll out a sheet to around 10mm Using a sharp knife cut the sheet of pastry in quarters to form 4 rectangles. Transfer each piece of pastry to a baking tray. Gently cut a 2cm border around each rectangle of pastry using a sharp knife. Be careful not to let the knife cut all the way through the pastry.
Next, take a large fork, gently prick the pastry all over inside the scored square and brush the whole lot with the beaten egg

Bake the pastry for about 10 mins or until golden brown and puffed.

Meanwhile, heat butter in a frying pan over a moderately high heat. Add garlic and oregano and cook for 1 minute, stirring. Add Courgette and toss over heat for another minute. Season with salt and pepper.

Remove pastry from oven. Press centre of each rectangle down gently using the back of a fork or spoon. Sprinkle with goat's cheese. Top with cooked Courgette mixture and pine nuts. Serve warm with Italian mixed leaf salad.


Recipe No. 292       Asparagus Risotto with Walnuts and Dolcelatte

Asparagus Risotto with Walnuts and Dolcelatte
Antony's Asparagus Risotto with Walnuts and Dolcelatte

Serves 2

Marie's rating    five stars

Ingredients

5oz/170g (2.5oz per person) Carnaroli or Arborio Risotto Rice
1 Medium Echalion Shallot
1 garlic clove, crushed
50g Butter
1 Knorr Vegetable Stock pot, make up to 1.2L with boiling water
1 level tbsp grated Italian Style Vegetarian Hard Cheese.
1 glug or small glass of white wine
6 Asparagus Spears
12 Walnut Halves 25 g Dolcelatte + 25 g extra to serve

Instructions.

Prepare a steamer and keep water simmering
Prepare the stock and keep Hot/Warm.

Begin by melting the butter in a large heavy-based pan large pan and colour the onion and garlic for 2 mins.
Stir in the rice and cook for 2 min more to coat each grain in a film of fat, until it starts to look transparent.
Pour in the wine and keep stirring until all the liquid is absorbed.

Prepare Asparagus Spears and steam cook until tender to taste

Whilst on a low simmer, add the stock a little at a time over the whole process, keeping a constant vigil and stirring, ensure the rice doesn't dry out. continue until the rice is tender.

Just before ready to serve add Hard Cheese and 25g Dolcelatte cut in small cubes, stir in then take off the heat.
Cover with a lid and leave to stand for 2 minutes.

Warm plates then serve with Asparagus Spears, and remaining Dolcelatte as you like.