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Kale, chestnut and mushroom pie

Kale, chestnut and mushroom pie
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Bangladeshi goat green chilli curry Low-calorie recipes: Vietnamese spicy Pho with courgette noodles  Mini paneer kathi rolls For the marinade 100g plain yogurt, not too sour1½ tbsp roughly chopped root ginger (peeled weight)2 large garlic clovespinch of garam masala (fresh if possible)pinch of ground cumin1 tsp chaat masala½ tsp ground turmeric2 tsp concentrated tomato puréesaltchilli powder to taste For the rolls 240g paneer, cut into small fingers 2cm wide x 5cm long2 tbsp vegetable oila small green bell pepper, thinly slicedgood handful of thinly sliced red onion ringsfreshly ground black pepper For the wrap 125g plain flour, plus more to dust1 tbsp vegetable oil6–8 tbsp water, or as needed For the tangy herb chutney 60g coriander leaves and some stalks2 tbsp lemon juice, or to taste20g mint leaves25g pistachios (shelled weight)salt½ garlic clove (optional)4 tbsp water

Amelia Freer's butternut squash 'pasta' with sage and pine nuts   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. 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.

Sirloin steak with wasabi mayonnaise recipe INGREDIENTS 1 large sirloin steak 2 tbsp wasabi peas 1 tsp nanami togarashi (Japanese chilli and spice mix) 2 tsp wasabi paste the juice of ½ a lime 5 tbsp mayonnaise 1 pack baby pak choi, each halved, five of the leaves reserved for garnish 1 red chilli, sliced 3 tbsp hibachi sauce (Japanese steak sauce) METHOD Using a pestle and mortar roughly crush the wasabi peas. Dust the steak with the spice mix and set aside. Stir the wasabi paste and lime juice into the mayonnaise and place in a bowl, ready to serve. Heat a frying pan over a high heat and brush the steak with a little oil. Cook the steak to your liking, then remove and allow to rest. Arrange the pak choi leaves on a plate. Serve with the wasabi mayonnaise and a sprinkling of the crushed wasabi peas. Fillet of beef with cabbage and bacon Roast beef with Yorkshire pudding Sirloin steak with wasabi mayonnaise recipe Total time: 10 minutes

Salmon and pea tagliatelle 350g dried tagliatelle 400g skinless salmon fillets 200ml fresh vegetable stock, hot 2 shallots, finely chopped 200g frozen peas 100g low-fat yogurt3 tbsp chopped fresh flatleaf parsley 1. Preheat the grill to high. Cook the pasta in a large pan of salted water, according to the packet instructions. Drain and return to the pan. 2. If the salmon you buy is not skinned, cook it with the skin on, then peel off and discard it after cooking – it’s easier than skinning it raw and you won’t cut off and waste any fish.A fruity Sicilian white will strike the right balance between juicy flavour and fresh crispness.

Ginger and coconut chicken stew recipe INGREDIENTS 2 tbsp coconut oil 1 shallot, finely sliced 1 leek, sliced in half lengthways and then cut into 1cm semicircles 1 large thumb of ginger, peeled and diced 8 chicken wings – preferably from free-range, corn-fed chickens 300ml coconut milk 250ml chicken stock 5 tbsp premium fish sauce 1 heaped tsp ground ginger 340g potatoes, peeled and cubed 1 courgette, cut into quarters lengthways and then into 1cm chunks 130g fresh or frozen peas a handful of coriander and/or Thai basil, chopped beansprouts (optional) 1 lime, quartered METHOD Heat a tablespoon of coconut oil in a large lidded pan over a medium heat, then add the shallot, leek and ginger and sweat for two minutes, until slightly translucent. Add the chicken wings and the second tablespoon of oil, if needed. Fry for two minutes on each side, until the skin is a light golden brown. Pour over the coconut milk and stir to combine.

Danish sausage and potato casserole Kale and paneer stuffed naan - Recipes Step 1 Heat the milk until it’s hand-hot, meaning it will feel warm. Add the yeast and half of the sugar, then leave for a couple of minutes. Tip the rest of the sugar, flour and salt into a bowl. Pour in the yeast mixture, yogurt, 125ml water and 4 tbsp oil, and mix to a dough (you can use the dough hook on a stand mixer if you like). Step 2 Meanwhile, wilt the kale in a little oil until it’s tender, stirring it to evaporate any liquid it gives off. Step 3 Heat the oven to 160C/fan 140C/gas 3. Step 4 Heat a large frying pan to hot, put a naan in and cook it until the top starts to puff and the underside browns.

Warm new potato, broad bean and chorizo salad with garlic mayonnaise Spiced lamb and herby quinoa crumble 500g lean British lamb mince1 tbsp light olive oil1 red onion, chopped2 tbsp plain flour2 tsp ground cumin 2 tsp ground coriander½ tsp ground cinnamon1-2 green chillies, chopped 5cm piece fresh ginger, grated2 fat garlic cloves, crushed500ml fresh chicken or lamb stock200ml tomato passataSeeds ½ pomegranate For the herby quinoa crumble 190g uncooked quinoa, rinsed 2 tbsp extra-virgin olive oil 150g feta, crumbledZest 1 lemonHandful fresh mint, leaves slicedHandful fresh parsley, leaves chopped You’ll also need… 1 litre ovenproof dish Pea, spinach and lamb soup

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