Christmas Day Lunch and Boxing Day Breakfast

At the request of my sister I have added a picture of our Christmas Day lunch.  There were five people present, three meat eaters and two pescatarians. Our lunch consisted of: 

1 small roast pork loin
1/2 a poached salmon 
1 cashew nut and apricot roast wellington - made into a Christmas Cracker 
Roast potatoes
Boiled new potatoes 
Broccoli florets
Carrot batons
Sugarsnap peas
French beans
Brussel sprouts and cauliflower florets sauteed with chestnuts and cumin 
Mushroom and sherry sauce 
Homemade cranberry sauce with port 

All washed down with Prosecco with blackberry vinegar (and non-alcoholic sparkling Chenin Blanc for the drivers - also with blackberry vinegar which worked well)

Followed by Christmas pudding and custard with sweet pudding wine. 

Then followed by freshly ground coffee and Christmas cake. 

I always like to cook extra vegetables so there is plenty left to have bubble and squeak for Boxing Day breakfast.  My secret ingredients to bubble and squeak are the chestnuts and cumin.  

On Boxing Day we had bubble and squeak with crispy grilled pancetta and a poached egg. 
There was enough left to have some again the next day, so on the 27th we had bubble and squeak with smoked salmon and a poached egg.  We always have free range blue eggs (Cotswold Ledbar or Bluebell Araucana) and we had an added unexpected bonus of two double yolked eggs with our smoked salmon! 

Christmas Pudding Gelato

Ingredients: 
1 large tub of double cream - 600 ml 
1 handful of mini marshmallows
2 meringue nests - crushed 
Fruit steeped in vodka from making Christmas Pudding Vodka (see previous recipe) 
(After straining out the Christmas Pudding Vodka which I had previously made, I removed all the orange and lemon peel, cloves, cinnamon and cardamon to keep just the vodka infused sultanas and candid peel)

Method: 
Lightly whip the double cream until it is almost coming to very soft peaks - don't over whip as there are other ingredients to stir into the cream and the stirring will thicken the cream more
Stir in 2 crushed meringue nests and a handful of mini marshmallows
Stir in the vodka infused sultanas and candid peel

Line a loaf tin with cling film - have plenty of cling film hanging over the edges to pull in and cover the gelato - I put two layers of cling film in the tin crossing over each other

Spoon the gelato into the prepared loaf tin, gently cover with the overhanging cling film and place into the freezer
This will take a few hours to set and is best made the day before required

For a very classic, completely white gelato I use just white marshmallows rather than a mix of colours
In the past I have used a mix of pink and white marshmallows and also some finely chopped pink and white nougat
I always use 2 or 3 meringue nests as these add both a bit of sweetness and also a lightness to the dense mixture
Gelato is very nice served with fresh raspberries and raspberry coulis

Cashew Nut and Apricot Roast Wellington

Ingredients: 
1 small onion - finely chopped
1 clove of garlic - crushed 
2 slices of seeded bread - grated into breadcrumbs
6 oz cashew nuts - chopped 
1 beaten egg 
1/2 tsp dried oregano
1/2 tsp dried sage
1 tsp yeast extract
up to 1/4 pt hot water 
2 oz dried apricots - chopped 
1 large carrot - cooked and mashed 
2 medium/large mushrooms - chopped 
Splash of olive oil

1 pack ready rolled puff pastry
1 beaten egg for egg wash 

Method: 
Gently fry the onion and garlic in the oil until soft, add in the mushrooms and continue to cook for a few minutes until the mushrooms have also softened - remove from the heat
In a large bowl mix together the breadcrumbs, cashew nuts, dried herbs and apricots
Mix in one beaten egg 
Stir in the mashed carrot and the onion and mushroom mixture from the frying pan
Dissolve the yeast extract in a small amount of hot water - no more than 1/4 pt at the most - and then add to the mixture
Mix everything together really well and then spoon onto a large length of cling film
Shape the mixture into a large fat sausage shape and roll tightly in the cling film - keeping away from the edges and twist the ends to keep the mixture tight
Refrigerate for a least a couple of hours to firm up

Open out the sheet of ready rolled puff pastry
Gentle unroll the nut roast mixture from the cling film and place in the centre of the pastry
Brush some of the beaten egg on the edges of the pastry as this will help it to stick together
Carefully pull up each side of the pastry over the nut roast, overlapping by a small amount 
If making just a parcel, fold in the ends - add some more egg wash, trim off any excess if needed and turn over so that the parcel has all the joins underneath
As I wanted to make my parcel into a Christmas Cracker, I kept the ends of the pastry open, but still turned it upside down so that the join was underneath, then pinched together the pastry at each end of the nut mixture and snipped out triangles at the end of the excess pastry to give a fluted edge
Brush the whole parcel with more egg wash and add on any decoration using excess pastry if required
Cook at 160-170 degrees for about 30 minutes until golden brown all over

The nut mixture needs to be moist enough to stick together, but not too wet.  I squeezed out as much water as I could from the cooked carrots (using a potato ricer) before mashing
I made my roast mixture the day before needed and refrigerated it over night before wrapping in the pastry

Chicken Provencal

Ingredients: 
2 large part-boned chicken breasts
1 onion - chopped
1 clove of garlic - crushed
1 red pepper - sliced
1/4 pt vegetable stock (I used one cube)
1/4 pt red wine
1 tin chopped tomatoes
1 tsp dried thyme
1 tbsp sliced black olives
Splash of olive oil

Method: 
Brown the chicken on all sides in an ovenproof dish with a splash of olive oil
Remove the chicken and add the onions, garlic and pepper to the pan to soften for a few minutes
Add the stock, wine, tomatoes, thyme and olives and bring up to the boil
Return the chicken breasts to the pan, cover and then cook in the oven at 180 degrees for about 30-40 minutes until the chicken is cooked through

Serves 2
Served with roasted potato wedges

Cinnamon Whirl Christmas Tree

Ingredients:
1 pack ready rolled puff pastry
2-3 tsp ground cinnamon 
1 tsp ground mixed spice
1 tsp demerara sugar
Olive oil spread
2 glace cherries - chopped 
1 egg - beaten 

Method:
Thinly spread the olive oil spread over the pastry - ensuring it is completely covered right up to all the edges
Evenly sprinkle over the cinnamon and ground mixed spice
Lengthways cut the pastry in half
Starting with the longest edge carefully roll up each half of the pastry into a long thin sausage
Cut each piece into 1cm lengths
Dip each small whirl into beaten egg to fully coat
On a baking sheet, covered in parchment or greaseproof paper, arrange the small whirls into the shape of a Christmas tree
Ensure that all of the whirls that are at the outside edges of the tree shape have the open ends placed facing inwards
The whirls should all be touching, but do not push them together as they need space to spread out as they cook
Sprinkle the demerara sugar over the top of the assembled tree and place small pieces of glace cherry around the tree to resemble decorations
Cook at 160 degrees for about 30 minutes until all of the whirls are cooked and golden

The next time I try this I might use a mincemeat filling instead.  

Mincemeat (with Cranberries and Spiced Rum)

Ingredients:
1 orange - grated zest and juice
1 lemon - grated zest and juice
1 medium bramley apple - peeled, cored and diced
8 oz sultanas
2 oz dried cranberries
2 oz shredded vegetable suet
3 oz sugar
2 oz candid mixed peel
2 tsp ground mixed spice
50 ml spiced rum 

Method:
Mix together all of the ingredients - except the rum - in a large bowl and cover with cling film for 24 hours
After 24 hours tip the mixture into a pan, stir in the rum and bring up to the boil
Simmer for about 10 minutes and then spoon into hot sterilised jars

Makes 4 small jars. 

Homity Pie

Ingredients:
For the pastry:
2 oz plain flour
2 oz wholemeal flour
2 oz olive oil spread
1 tsp cold water (may not be needed)
tiny pinch of salt

For the filling: 
1 medium potato - peeled, diced and cooked
1/4 of a small butternut squash - peeled, diced and cooked
1 small onion - finely chopped
1 clove garlic - crushed
1/2 tsp minced ginger paste
1 red chilli - finely chopped
1 tsp cumin seeds - lightly pounded in a pestle and mortar
3 oz Manchego cheese - grated 
handful of frozen petit pois  
2 tbsp milk 
splash of olive oil

Method: 
For the pastry:
Mix together the two flours and salt and then rub in the olive oil spread to a breadcrumb consistency
Pull together into a ball of dough, use a small amount of cold water to help if needed
Roll out the pastry and line a quiche dish
Blind bake the pastry for 10 minutes at 180 degrees
Remove from the oven and leave to cool for a few minutes

To make the filling:
Soften the onion, garlic, ginger and chilli in a little olive oil 
Add in the diced potato and butternut squash and continue to fry for 3-4 minutes
Stir in the cumin seeds and petit pois and cook for a further 2 minutes
Stir in the milk and 3/4 of the grated cheese, mix well

Fill the pastry case with the prepared potato mix and sprinkle over the remaining cheese
Cook at 170 degrees for 18-20 minutes until golden brown on top

Serves 6
Can be eaten hot or cold
Was served as part of a cooked breakfast with grilled bacon, tomatoes, mushrooms and a poached egg, 
also served as a lunch with salad and hot beetroot chutney (see previous recipe)

Serrano Ham Frittata

Ingredients:
1 medium potato - peeled, diced and cooked
1 small sweet potato - peeled, diced and cooked
4 mushrooms - chopped
1/2 red pepper - deseeded and chopped
4 slices serrano ham
3 large eggs - beaten
1/2 tsp dried mixed herbs
salt and freshly ground black pepper
splash of sunflower oil

Method:
Warm the oil in a frying pan, add in the potato and gently fry for about 4 minutes, turning occasionally
Add the chopped mushrooms and pepper and continue to cook for 3-4 minutes
In a jug/bowl beat together the eggs, salt, pepper and herbs
Place the slices of serrano ham on the top of the potato in the frying pan
Pour the egg mixture on top of the ham and tilt the pan slightly in all directions to ensure that the egg gets around the edges of the ham and into the potato mix below
Cook on a low heat for about 5 minutes, until most of the mixture is cooked
Transfer pan to the grill to continue to cook the top for 3 minutes

Served 2 for breakfast 
Or would serve 4 if served alongside other food, perhaps salad or vegetables

Chicken with Red Wine and Tomato Sauce

Ingredients:
4 large chicken thighs
1 medium onion - chopped
1 clove garlic - crushed
1/2 pt vegetable stock (I used 2 stock cubes)
1/4 pt red wine
5 closed cup mushrooms - sliced
5-6 cm chorizo sausage - sliced and quartered
1 tin chopped tomatoes
1 carrot - sliced
1 courgette - sliced
1/2 tsp plain flour
Splash of sunflower oil

Method:
Brown the chicken in the oil in a large pan/casserole dish on the hob
Remove the chicken from the pan and place to the side for a few minutes
Add the onion and garlic to the pan and cook for a few minutes to soften
Add the wine, stock, carrot and tomatoes and bring up to the boil  
Return the chicken to the pan and simmer for 15 minutes
Stir in the sliced mushrooms and simmer for another 15 minutes
Stir in the chorizo and courgette and simmer for another 10 minutes
Place the flour into a cup and spoon into this about 5-6 tbsp of the sauce from the pan.  Mix together until smooth and then return this mix back to the pan and stir in to thicken the sauce slightly
Cook for a further 2-3 minutes 

Serves 4
Served with couscous 

I used mulled wine for this recipe as I had a bottle open and it worked really well.  

Cranberry Sauce

Ingredients:
6 oz fresh cranberries
Zest and juice of one orange
50ml port
3 oz sugar
1/4 tsp ground mixed spice

Method:
Put all of the ingredients into a pan
Bring up to the boil and boil for about one minute until all the cranberries have split/burst
Simmer for 2-3 minutes whilst stirring to break down the fruit
Spoon into a hot sterilised jar

Makes one jar of sauce

I used a zester to peel the zest from the orange, each length is 3-4cm.  A grater could be used if a finer consistency is required

Chicken, Leek and Mushroom Pie

Ingredients:
2 medium sized chicken breasts - diced
2 small leeks - sliced
5 large closed cup mushrooms - cleaned and each cut into 6-8 large pieces
1/2 pt vegetable stock (I used one stock cube)
1/2 tsp plain flour
1 pack ready rolled short-crust pastry
1 egg - beaten 
Splash of sunflower oil

Method: 
Cook the chicken in the oil for a few minutes to seal all sides
Add the leeks to the pan to soften
Add in the stock, bring up to the boil and then turn down to simmer for 10 minutes
Add the mushrooms and continue to cook until the stock has reduced down to about half
Sprinkle the flour into the pan, stir well and cook for another couple of minutes
Remove from the heat and allow to cool for a few minutes  
Line a pie dish with just over half of the pastry (I usually roll it out slightly to make it a little bit thinner)
Add in the filling and then brush the edges of the pastry with the beaten egg so that the lid will stick
Cover with a pastry lid
Cut a couple of small holes in the lid to allow steam to escape
Brush the pastry lid with beaten egg
Cook at 170 degrees for 15-18 minutes until the pastry is golden brown

Serves two

Cashew Nut, Lentil and Cranberry Roast

Ingredients:
1 small onion - finely chopped
1/2 a small butternut squash - cooked and mashed
2 cloves of garlic - crushed 
2 slices of brown seeded bread - grated into crumbs
6 oz cashew nuts
2 oz green lentils - rinsed, soaked and drained 
1 egg - beaten 
1/2 tsp dried oregano
1/2 tsp dried sage
1 tsp yeast extract
8 oz chestnut mushroom - cleaned and chopped, do not peel 
4 oz fresh cranberries 
1 1/2 oz sugar
3/4 pt hot water
1 tsp sunflower oil

Method: 
Soften the onion and garlic in the sunflower oil in a large frying pan 
Grind the cashew nuts in a mill/blender/chopper, place in a large bowl and mix with the breadcrumbs
Mix in the dried herbs and the lentils
Stir the beaten egg into the dried mixture
Add in the mashed butternut squash and the softened onion mixture
Dissolve the yeast extract in 1/4 pt of hot water, add to the mixture and stir well
Place the chopped mushrooms into the frying pan and slowly cook until they have softened
Add the cranberries to the pan and cook for about 10 minutes until they have split and started to soften
Add in 1/2 pt hot water and stir in the sugar
Continue to cook for about 5-8 minutes until the mixture has reduced down to about half
Remove from the heat and leave to cool for about 10 minutes
Oil the inside of a loaf tin and then place in about 1/2 of the nut mixture - press down
On top of this layer add in the mushroom and cranberry mixture
Add in the rest of the nut mixture and smooth the top
Cover the tin with foil and cook at 180 degrees for about 55 - 60 minutes 
Leave to cool for 5-10 minutes before turning out - cut around the edges of the tin and the loaf, cover with a plate, turn over and then lightly tap around the tin to loosen the roast. 

Can be eaten hot or cold
Serves 6-8

Christmas Pudding Trifle

Ingredients:
2 portions of Christmas Pudding 
5 fl oz sherry
1 tin black cherry pie filling
1 black cherry jelly
8-10 fl oz boiling water 
1 tin creamy ready made custard
Carton of double cream 

Method:
Break up the Christmas Pudding and place in the bottom of a serving bowl
Pour in the sherry
Make up the jelly using 8-10 fl oz boiling water 
Add the black cherry pie filling and jelly to the bowl and stir
Leave to cool and then place in the fridge to set - this will take a few hours and is best left overnight
Once set spoon the custard on to the set fruit base
Whisk up the double cream into soft peaks and spoon on to the top of the custard

Serves 6-8 

Asparagus wrapped in Prosciutto

Ingredients:
Asparagus tips/spears
Slices of prosciutto 

Method: 
Trim a small amount from the base of the asparagus spears - ideally make them all the same length
Place in a pan of boiling water, bring back to the boil and then simmer for about 2-4 minutes depending on the thickness of the asparagus
Drain and immediately plunge into really cold water to stop the cooking and to keep the vibrant green colour
Place an asparagus spear at one end of a slice of prosciutto and carefully roll up to the other end of the slice
Repeat until all spears are wrapped

Serve 2-4 pieces per person as a starter

If the asparagus spears are quite thin then the slices of prosciutto can be carefully cut in half across the middle and half a slice used per spear so that they are not too thickly wrapped in the meat. 

Paprika Potato Wedges

Ingredients: 
2 baking potatoes - with skin on 
1 tbsp sunflower oil
2 tsp paprika
twist of salt

Method:
Cut the potatoes in half lengthways, keep cutting in half lengthways until each potato is cut into 8 wedges 
Place in a pan of water and par-boil the potatoes for about 8-10 minutes - do not let them get soft
Drain the potatoes and add the oil to the pan, very careful coat the potatoes in the oil - don't be rough with them or they will begin to break up
Place the potatoes, skin side down in a roasting tin
Season with a twist of salt and then sprinkle with the paprika
Cook at 180 degrees for about 25 minutes until golden brown

Serves 2 as an accompaniment to a meal. 

Cranberry Flapjacks

Ingredients:
1lb porridge oats 
6 1/2 oz olive oil spread
10 oz golden syrup 
4 oz dried cranberries - roughly chopped
1 tsp self raising flour
pinch of salt

Method:
Melt the olive oil spread and golden syrup together in a pan and just bring up to the boil
Remove from heat and stir in the flour and salt
Stir in the porridge oats
Mix in the chopped cranberries
Spoon the mixture into a greased and lined baking tin - push into the corners and smooth the top
Cook at 170 degrees for 30 minutes 

Cut the mixture whilst still warm

I used an 18 cm square tin and this mixture made 16 good sized flapjacks

Chicken and Butternut Squash Curry

Ingredients:
1 small onion - finely chopped
1/2 a small butternut squash - peeled and diced 
2 small chicken breasts 
2 green chillies - finely chopped 
1 clove garlic - crushed 
1 tsp minced ginger paste
1 tsp garam masala
1 tsp turmeric
1/4 pt water 
1 tin of coconut milk
2 handfuls of fresh spinach leaves 
splash of oil

Method: 
Cook the butternut squash in a pan of boiling water for just 3-4 minutes, drain and place to the side
Soften the onion, garlic, chilli and ginger in a small amount of oil - add water if needed so that it doesn't brown or stick
Stir in the garam masala and turmeric
Cut the chicken into bite sized pieces and add to the pan - seal on all sides
Add in 1/4 pt of water and cook for a couple of minutes
Add in the butternut squash and coconut milk
Bring up to the boil and then simmer for about 10-15 minutes until the chicken is cooked through and the butternut squash is tender - put not mushy
Add in the spinach, stir and cook for one minute before serving 

Serves 2
Served with basmati rice

Rocky Road with Cinder Toffee

Ingredients:
4oz chocolate (I used galaxy)
2oz olive oil spread
2 tbsp golden syrup
6 digestive biscuits - broken into pieces (I used chocolate covered biscuits)
2oz mini marshmallows 
3oz cinder toffee - broken into pieces (about half of the amount made in the previous recipe)

Method:
In a pan melt together the chocolate, spread and syrup on a low heat 
Stir until well mixed and smooth
Remove from the heat
Add in the marshmallows, biscuits and cinder toffee and stir until they are all coated in the chocolate
Pour into a lined tin, press into the corners and smooth the top
Refrigerate until set
Cut into portions with a sharp, warm knife

I used a 18cm square tin and this made 12 portions 

Cinder Toffee (Honeycomb)

Ingredients:
4oz sugar
2 tbsp golden syrup
1 1/2 tsp bicarbonate of soda

Method: 
Cover a baking sheet with parchment paper
Put the sugar and golden syrup into a large pan 
Heat slowly up to a boil 
Simmer for 5 minutes
Remove pan from the heat and stir in the bicarbonate of soda - this will foam up immediately
Pour mixture onto the parchment paper
Leave to cool and set
Once set (doesn't take very long - maybe about 30 minutes) snap into pieces to eat or use in other recipes

I made the cinder toffee as an ingredient to a rocky road - see next recipe. 

Salmon and Sweet Potato Quiche

Ingredients: 
1/2 pack of ready made shortcrust pastry
1 salmon fillet - cooked and skinned
1 sweet potato - diced and cooked 
8 mint leaves - roughly chopped
2 large eggs - beaten
100ml single cream 
Black pepper

Method:
Roll out the pastry and line a quiche dish
Cover the pastry with parchment paper, add in baking beans and bake in the oven, 180 degrees, for 10 minutes 
Remove the parchment and beans and cook for a further 2 minutes
Leave the pastry to cool for at least 10 minutes 

For the filling: 
Flake the salmon fillet and spread evenly on the bottom of the pastry case
Add the diced, cooked sweet potato on top of the salmon
In a jug or bowl beat the eggs, add in the cream and beat again
Stir in the mint and add a twist of back pepper
Pour the egg and cream mixture over the salmon and potato until it reaches the top of the pastry case
Cook for 30 minutes at 180 degrees

I used a 18-19cm quiche dish
I had a bit of potato and some of the egg mixture left over once the quiche dish was full.  I split the potato into the bottom of 2 muffin cases and added in the egg mixture.  These cooked in the oven for the same amount of time as the quiche.  These have turned into small savoury souffles/quiches without the pastry crust. 

The quiche divides into 2 large, or 4 smaller portions

Oven Baked Sea Bream

Ingredients: 
2 sea bream fillets
3 large salad tomatoes 
1 small red pepper - de-seeded and chopped 
2 tbsp sliced back olives
1 tsp dried oregano 
Drizzle of balsamic glaze to serve 

Method: 
Plunge the tomatoes into boiling water for one minute, drain, then remove and discard the skin.  Chop the tomatoes and place in a bowl
Add in the chopped pepper, sliced back olives, oregano and mix together 
Place about a third of the tomato mixture into the bottom of an ovenproof dish
Place the sea bream fillets on the top and then spoon over the remaining tomato mixture 
Cook in the oven for about 12-15 minutes at 180 degrees
Carefully lift each fillet from the dish with a fish slice and then drizzle with balsamic glaze 

Serves 2
Served as a Sunday lunch with roast potatoes, broccoli and carrots 

Fig Frangipane Tart

Ingredients:
1 pack ready rolled shortcrust pastry
4 1/2 oz olive oil spread
4 1/2 oz sugar
5 oz ground almonds
2 oz self raising flour
3 large eggs - beaten 
6 fresh figs 

Method: 
Roll out the pastry slightly to make it a bit thinner
Line the pastry into a loose bottomed shallow tin
Place baking parchment on the top of the pastry and add baking beans
Blind bake the pastry at 180 degrees for 10 minutes
Remove the beans and parchment, lightly pick over the base of the pastry with a fork and then return to the oven to cook for another 2 minutes
Leave to cool slightly

To make the frangipane filling:
Beat together the sugar and olive oil spread
Add in the flour, ground almonds and beaten eggs and mix together until smooth
Tip into the pastry case and spread out evenly
Cut 4 of the figs into halves and arrange in a circle around the outside of the tart - push them into the mixture
Cut the other 2 figs into quarters and arrange in a smaller inner circle on the tart - push them into the mixture
Cook at 180 degrees for 20-25 minutes, until golden brown all over

Serves 8 
Served with vanilla ice cream and a drizzle of blackberry vinegar (see previous recipe) 

Blackberry Vinegar

Ingredients:
Blackberries (medium sized bowl full)
White wine vinegar (600ml)
Sugar (1 lb) 

Method: 
Place blackberries into a sealable jar.  I used a 1 litre Le Parfait preserve jar
Completely cover the blackberries with white wine vinegar and then add in a bit more
Seal the jar and leave in a cupboard for 2 weeks

After two weeks strain the blackberries from the vinegar - do not squash the fruit or the final vinegar may become cloudy.  First I just tipped the whole of the contents of the jar into a large sieve over a jug, then I strained the vinegar through a paper coffee filter
Place the vinegar in a pan add the sugar and bring to the boil
Boil gently for 15 minutes
Allow to cool before placing into sterilised bottles 

I started off using 12oz of sugar but when testing the vinegar I found it was not sweet enough, so I aded in another 4oz.  I have another batch on the go but this time I am using red wine vinegar.  I will use the same proportion of sugar to vinegar when I boil this up.  I didn't want to put too much sugar in at the start as I didn't want to turn this into a thick syrup. 

This recipe made 3 small bottles (they are single portion wine bottles).  There was a little bit extra left over which we used as a cordial with tonic water, and also added some to glasses of Prosecco.  

Some suggested uses for Blackberry Vinegar: 

• Drizzle on ice-cream or pancakes 
• Use as a cordial and dilute with soda, tonic or lemonade
• Add to a glass or Prosecco - place in the glass first to get a drink which is all pink, add after and it will sink to the bottom and give a sunrise effect
• Drizzle on salad leaves, or use with oil to make a vinaigrette dressing
• Add to a vodka and tonic 

Vinegar in first       Prosecco in first
before Prosecco       vinegar in last    

Thank you to my very kind neighbour who allows me to pick blackberries from his garden. 

Salmon and Asparagus Risotto

Ingredients:
8oz arborio risotto rice 
1 small onion - finely chopped 
1/4 pt white wine
1 pt vegetable stock (I used 2 cubes)
8 white cup mushrooms - sliced
6 long, fine asparagus shoots - cut into 1-2cm lengths 
creme fraiche 
smoked salmon - cut into strips 
Splash of oil
Extra water may be needed 

Method: 
With the oil, soften the onion in a large based pan - do not brown, add water if needed so that it does not stick 
Add in the rice and white wine, stir around and cook for a couple of minutes
Add the stock, bring to the boil then turn down to simmer for 10 minutes, stirring frequently
Add in the mushrooms and continue to simmer for another 5 minutes, stirring frequently
Add in the asparagus and simmer for another 5 minutes, stirring frequently 
Don't let the rice boil dry or stick on the bottom of the pan, add a little extra water if needed
When the rice is cooked, stir in the creme fraiche and allow to warm through for a minute (I used about half of a 200g pot of 0% fat creme fraiche)
Just before serving stir in the smoked salmon.  The heat from the rice will cook the salmon in seconds

Serves two

Chicken in White Wine and Mushroom Sauce

Ingredients:
2 large chicken breasts 
5 white cup mushrooms - sliced
1/2 pt vegetable stock (I used one cube) 
1/4 pt white wine 
1 small pot of single cream (170ml)
Splash of olive oil

Method:
Using the oil, brown the chicken in a large frying pan - start skin side down if the breasts have skin on them
Turn and begin to cook/seal the other side for a couple of minutes 
Add the stock and white wine and bring up to the boil
Turn down to simmer for 10 minutes - turn chicken occasionally
Add the mushrooms and continue to simmer for another 8-10 minutes, until the chicken is cooked through 
Remove the chicken from the pan and keep warm
Stir in the pot of cream and warm through - do not boil

Serves 2
Served with basmati rice, broccoli florets, carrot batons and asparagus spears. 

If I make this again I may add in some tarragon for additional colour and flavour.  

Beetroot and Feta Soup

Ingredients:
5 medium sized, cooked beetroots - roughly chopped
3 spring onions - sliced 
1 tin chopped tomatoes
1/2 pt vegetable stock (I used one cube)
Splash of olive oil
1/3 pack of feta cheese 

Method:
Soften the spring onions in the oil
Add the beetroot, tomatoes and stock
Bring up to the boil
Simmer for 10 minutes
Blend or liquidise the soup
Re-heat slightly before serving
Season if required
Crumble feta on the top of the soup once in bowls

Serves 4 as a starter

Use disposable gloves whilst dicing the beetroot to avoid staining hands.
A glass chopping board is good to use too as wood or plastic will become very stained.

Mediterranean Scotch Egg (vegetarian)

Ingredients:
2 eggs 
1 tin of cannellini beans - drained and rinsed
2 sun-dried tomatoes - finely chopped
4 black olives - finely chopped 
salt and pepper
1/2 slice granary bread - grated into breadcrumbs 

Method:
Hard boil the eggs - about 10 minutes 
Mash or crush the cannellini beans 
Mix in the chopped tomatoes and olives and add a twist of salt and pepper 
Peel and rinse the eggs and then coat each egg with half of the bean mixture, making it into a ball shape
Roll each ball in the breadcrumbs until completely covered
Place onto parchment paper on a baking sheet 
Cook in the oven, 180 degrees for 12-15 minutes
Leave to cool for at least 10 minutes before removing from the baking sheet - they will be very delicate and liable to break up if moved too soon

Makes 2 scotch eggs 
Served with salad

Chicken and Lentil Curry with Bombay Style Potatoes

Ingredients: 

For the curry: 

1 chicken breast - cut into pieces

2oz green lentils (this is the dry weight - they need to be pre-soaked and rinsed)

1 medium onion - chopped 

1 green chilli - chopped

1 clove of garlic - crushed 

1 tsp minced ginger paste

1 tsp garam masala

3/4 pt passata 

2 large cauliflower florets - cut into pieces through the stem

Splash of oil 

For the Bombay Style Potatoes: 

3 small to medium sized potatoes - cut into bite sized pieces and cooked 

1 tsp whole coriander seeds

1 tsp turmeric 

1/4 tsp chilli power

2 tbsp water

Splash of oil 

Method:

For the curry: 

Place the lentils in a bowl of cold water and leave to soak for a number of hours then drain and rinse (I left mine to soak all day)

Gently soften the onion, chilli, garlic and ginger in a pan with a splash of oil

Add in the chicken and cook and 3-4 minutes

Add in all the rest of the curry ingredients, bring up to the boil and then simmer for about 20 minutes 

For the Bombay Style Potatoes: 

Cook the diced potatoes in boiling water for about 10-12 minutes and then drain

Place the coriander seeds, turmeric and chilli power in a pan with a splash of oil and cook for a minute

Add in the potatoes and water and stir around to coat the potatoes with the spices

Cook gently for 5-8 minutes until the potatoes are tender

Curry served with basmati and wild rice with the potatoes on the side

Serves two