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Chicken with beans, braised little gems and garlic yogurt. Horseradish and preserved lemon salmon roulade. Vegetable oil for greasing60g plain flour½ tsp bicarbonate of soda1 tsp salt1 large free-range egg150ml whole milkSmall bunch fresh dill, roughly chopped200g good quality smoked salmon, cut into thin slices For the herb paste Large bunch fresh parsley2 x small bunches fresh chives, roughly choppedFinely grated zest 1 lemon, plus juice ½4 tbsp extra-virgin olive oil For the cream cheese filling 460g Philadelphia cream cheese2 tbsp creamed horseradish4 preserved lemons, flesh discarded and peel finely chopped You’ll also need… 22cm x 33cm swiss roll tin (or shallow baking tray), lightly greased, the bottom lined with non-stick baking paper (with an overhang at the narrow ends)

Horseradish and preserved lemon salmon roulade

Slow-cooked Indian spiced lamb shanks with pomegranate. Ukrainian village breakfast. Nachos with oxtail chilli. Grilled gnocchi with broccoli and parma ham. Egg and shiitake ramen. Cauliflower, swede and turnip curry. Greek cheese and veg lattice tarts. Hot-smoked salmon with lemon and dill couscous. Special kedgeree. Gnocchi with mushrooms & blue cheese. Tex-Mex beef burritos. Queso Fundido - olivemagazine. Lemon chilli chicken fajitas. 4 skinless free-range chicken breastsJuice of 2 lemons1 fat garlic clove, crushed1 tsp ground cumin1 tsp ground coriander1 tsp smoked hot paprika½ tsp chilli flakes (optional)3 tbsp olive oil1 each red and yellow pepper, sliced1 red onion, slicedFlour tortillas, warmed, to serve For the fresh tomato salsa 6 ripe vine-ripened tomatoes, chopped½ red onion, finely chopped1 tbsp extra-virgin olive oilJuice of ½ limeSmall handful fresh coriander leaves, choppedSmall handful fresh mint leaves, chopped.

Lemon chilli chicken fajitas

Crispy pancetta, thyme and chestnut pappardelle. Chilli chicken with cucumber salad. Peri Peri Halloumi Burgers (With Citrus Slaw) - olivemagazine. Mexican lamb wraps with guacamole. Spicy butterbean, chickpea and butternut squash stew. Pork Recipes. Fish pie with almonds.

Bag-baked cod with tomatoes, chorizo and butter beans recipe - olivemagazine. Beef banh mi with pickled veg. Chicken piri-piri. Gluten-free storecupboard fishcakes. Lentil, spinach and cumin soup. Spaghetti with Olive Oil, Garlic and Chilli. Healthier loaded potato skins. Crispy cauliflower florets with romesco sauce and rice. Crispy cauliflower florets with romesco sauce and rice. Heston Blumenthal's carbonara. Spiced lamb pie with chickpea and potato mash.

Spaghetti Alle Vongole With Samphire - olivemagazine. Prawns with tamarind, chilli and peanuts. Spiced vegetable soup with lentils and roasted chilli. 3 red chillies (see tip below)3 tbsp oil (cold-pressed rapeseed oil or light olive oil)2 onions, finely sliced2 bay leaves2 tsp cumin seeds1 tbsp garam masala3 carrots, chopped into bite-size pieces2 celery sticks, chopped into small bite-size pieces2 garlic cloves, finely chopped300g dried green or brown lentils, washed, soaked in water for 30 minutes, then drained1.5 litres hot vegetable stock100g broccoli florets or baby broccoli2 handfuls spinach leavesJuice ½ lemon4 tbsp Greek yogurt to serve 01.Start by roasting 2 of the chillies.

Spiced vegetable soup with lentils and roasted chilli

If you have a gas hob, put a wire rack over the flames and roast the chillies on top until blistered and black. If not, char them under a very hot grill. Keep turning the chillies so they colour evenly. This should take about 5 minutes. Dill-roasted salmon and new potatoes. Melt-in-the-middle mozzarella beef burgers. Wild mushroom and garlic rice. Tuna, cannellini bean and red onion salad on griddled tomato bread. Moroccan vegetable and chickpea tagine recipe. Chorizo-stuffed chicken. Leek and ham hock gratin with rösti topping. Smoky prawns with tomato and coriander. Spicy lentil and bacon soup. Oregano halloumi with orzo salad. Tomato pasta bake. Herby potato and ham hock tortilla. 2 tbsp The Co-operative basil infused olive oil (or similar), plus extra to drizzle 200g The Co-operative parmentier potatoes (or similar)50g The Co-operative British shredded ham hock (or similar) You'll also need 1 onion5 large free-range eggsHandful fresh parsley leavesHandful fresh basil leaves Pour 1 tbsp of the oil into a 20cm non-stick frying pan set over a medium heat.

Herby potato and ham hock tortilla

Turkish pide with cheese and peppers recipe - olivemagazine. Honey and orange chicken stir-fry. Crisp and sticky kale and butter beans with balsamic vinegar. Easy warm lentil and beetroot salad. Stilton and spinach pancakes with soft egg. Maple and chilli pork wraps with smoky mayo. Spiced crumbed fish. Seared Asian-style beef and stir-fried savoy cabbage. Pork loin with pickled red onion. Dorset pork and cider casserole with mustard and sage. Crab, saffron and spring onion tart. Lemon & fennel risotto with crisp-fried sage. Smoked haddock and watercress fishcakes. Toad In The Hole With Roast Red Onions - olivemagazine. Squash and ricotta ravioli. Sicilian-style pasta with cauliflower, currants, saffron and pine nuts. Spicy Spanish potatoes (patatas bravas) Salmon and horseradish cream lentils. Easy pesto lasagne. Spiced lamb with samphire and sumac salad. Sticky Vietnamese pork meatballs with rice noodles and pickled vegetables.

For the meatballs 3 garlic cloves, crushedLarge thumb-size piece fresh ginger, grated2 lemongrass stalks, tough outer leaves removed, finely choppedZest 1 lime500g British free-range pork mince2 tbsp finely chopped fresh coriander½-1 red chilli, deseeded and finely chopped2 tsp fish sauceVegetable oil for frying For the quick-pickled vegetables 70ml fish sauce100ml rice wine vinegar2 tbsp caster sugarJuice 2 limes3 tbsp warm water2 tsp sea salt flakes400g carrots, julienned1 daikon or 300g radishes, julienned or finely sliced For the honey glaze 25g clear honey20ml soy sauce (we like Kikkoman)2 tsp fish sauceZest 1 lime To serve (optional)

Sticky Vietnamese pork meatballs with rice noodles and pickled vegetables

Sage and sausage pasta. Roast jersey royal, spring herb, hazelnut and bacon salad with lemon brown butter dressing. Easy baked spinach & ricotta pasta shells. White bean and rosemary bruschetta. Two-potato, pancetta and parmesan hash. Crab and leek hash. Asian braised beef with pak choi. Cioppino fish stew. Braised coconut and chilli beef. Kale, chestnut and mushroom pie.

Kashmiri paneer masala in a tomato, ginger & fennel gravy. Spaghetti and meatballs. Mushroom risotto with bacon. Watercress and parsley soup. Home-style chicken curry. Salmon fish fingers and green beans. Chicken and chorizo wraps. Simple chicken stir fry with vegetable, egg and peanuts (low FODMAP, gluten free) « Delish Home Cook - Asian inspired, FODMAP friendly, gluten free and more.. Simple chicken stir fry with vegetable, egg and peanuts (low FODMAP, gluten free) Posted on Updated on On Fridays I work from home so I can drop my little boy off at school and pick him up.

Simple chicken stir fry with vegetable, egg and peanuts (low FODMAP, gluten free) « Delish Home Cook - Asian inspired, FODMAP friendly, gluten free and more..

I am often swamped with work and I have something really quick for lunch at home (like a bowl of instant noodles cooked in the microwave). This week I was in luck with some free time – so I decided to cook a simple stir fry for lunch. Recipe is as follow: (Serves 1 as a low FODMAP recipe) Ingredients 100g chicken (breast or thigh), diced1 egg, scrambled, diced10 green beans, diced1/4 capsicum, cleaned, diced1 tbs peanuts, lightly crashed5g coriander, sliced3g ginger, julienne1 tsp soy sauce (use gluten free soy sauce for a gluten free option)1 tsp sugar1 tsp sesame oilsalt to tastecooking oil (I use olive oil) Method Over high heat, bring the frying pan to medium-hot temperature; remove the frying pan from heat, toss in peanuts, and shake briefly until aromatic; transfer the peanuts to a plate to cool.

Save. Quick parma ham and mozzarella salad. Salmon and spinach rösti bake. Hash brown veggie burgers with kale alioli. Chicken basteeya. Grilled Chicken with Lemon, Garlic and Rosemary, served with Puy Lentils. Begin by cutting each chicken breast into 5 evenly sized pieces and place these in a bowl.

Grilled Chicken with Lemon, Garlic and Rosemary, served with Puy Lentils

Then cut one half of the onion into quarters (reserve the other half for the lentils) and separate into layers, adding them to the chicken, along with the rest of the ingredients and a seasoning of salt and pepper. Now give everything a good mixing, cover with a cloth and go away and leave it in a cool place for at least half an hour. While you are marinating the chicken, if you are using wooden skewers you need to soak them for 30 minutes in hot water (to prevent them burning). Then when you're ready to cook the chicken, pre-heat the grill for 10 minutes to its highest setting and set the grill tray 4 inches (10 cm) from the element.

Piri piri prawn and vegetable stir-fry. Chicken cacciatore. Chicken & bacon cacciatore. Thai green curry - olivemagazine. Stuffed potato jackets. Chorizo, beetroot and couscous salad. Mussels with cider, tarragon and crème fraîche. 10-minute beef stroganoff recipe - olivemagazine.