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Lamb kofte tagine

Lamb kofte tagine

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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. Finely slice the onion, then, when the oil is shimmering hot, add to the pan and stir-fry for 10 minutes or until soft and golden. Transfer to a plate. Chickpea, Chilli and Coriander Cakes with Marinated Red Onion Salad At the football club we're always trying out new ideas for vegetarians (ie the real ones who don't eat fish). This one's a real winner and can hold its own against any meat or fish recipe. If you're serving it as a main course, it's nice with some nutty brown rice. Serves 6 as a starter or 4 as a main course This recipe is taken from How to Cook Book Three and Delia's Vegetarian Collection

New potato and chorizo hash with asparagus, poached egg recipe While the potatoes are cooking, heat 1 tbsp oil in a pan and cook the onion slowly for 6 mins without colouring. Add the chorizo and fry for 2-3 mins. Add the potatoes and warm through. Stir in the parsley and season with salt and pepper to taste.

Sea bass in puff pastry Calories Calories are just a unit of energy. If you eat more than you use you can gain weight, or lose it if you don't eat enough. How much you need depends on your weight, gender and how active you are, but it's around 2,000 a day. Carbs Spicy chicken nasi goreng 3 medium eggs 3 tbsp vegetable oil 6 shallots, finely sliced 3 tbsp medium-hot curry paste 2 skinless chicken breasts, sliced into strips 300g freshly cooked basmati rice 200g small cooked and peeled prawns 1/2 cucumber, peeled and diced Handful of fresh coriander, roughly chopped Prawn crackers, to serveKecap manis (a thick sweet Indonesian soy sauce), to serve 1. Beat the eggs together in a large bowl and season with salt and freshly ground black pepper. Heat 1 teaspoon of the oil in a deep,wide,non-stick frying pan over a medium heat.

Poached eggs, tahini and pan-fried avocado 2 tbsp white wine vinegar4 fresh medium free-range eggs (see Know-how)2 tbsp olive or coconut oil2 just ripe avocados, cut into 1cm thick slices4 thick slices fresh bread (such as sourdough or rye bread; see Jo’s introduction)3 tbsp tahini, plus extra to serve1 tsp sumac1 tsp toasted sesame seedsExtra-virgin olive oil for drizzlingSqueeze lemon juice (optional) 01.Bring a large pan of water to the boil, then add the vinegar. Crack in the eggs one at a time, then reduce the heat to a gentle simmer. Cook for 2-3 minutes until the whites set. Remove from the pan with a slotted spoon and drain on kitchen paper.02.While the eggs are poaching, heat the 2 tbsp oil in a large frying pan.

Double mushroom burger This delicious double mushroom burger is inspired by Steak and Honour, a burger van with a difference that roams around the Cambridge area. Don’t be fooled by the name, Leo Riethoff cares just as much about the veggies stuffed between the locally baked brioche buns as he does the meatier offerings. The ever-popular mushroom burger, with its smoky, charred, flat-mushroom filling, is a great vegetarian option. 20 minutes. Serves 2.

Noodle, chicken and aubergine coconut laksa ½ x 250g pack dried medium rice noodles (see tip) 1 medium aubergine, halved lengthways and cut into 5mm slices 2 tbsp olive oil 2 tbsp Thai red curry paste (we like Thai Taste, from major supermarkets) 400ml can reduced-fat coconut milk 600ml chicken stock, hot 4 small, skinless chicken breasts 1 lemongrass stalk, bruised 150g sugar snap peas, halved lengthways ½ tsp soft brown sugar Grated zest and juice of 1 lime, plus extra lime wedges to serveGood handful fresh basil leaves 1. In a wide bowl, cover the noodles with boiling water and set aside for 5 minutes to soften. Drain, refresh in cold water and set aside. 2. Meanwhile, preheat the grill to high. Put the aubergine on a baking tray, brush with the oil and season with salt.

One-Pot Baked Pasta Recipe Place racks in center and top third of oven; preheat to 325°. Heat a large pot of water over high. Add several tablespoons of salt and bring to a boil (this is for your pasta). Meanwhile, heat a deep, large, ovenproof skillet, preferably cast iron, over medium-high.

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