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Recipe Archive
Recipe Archive
June
This months recipe is a real favourite in my house. Its a great dish to put together quickly and is the perfect solution if you're looking for an easy mid-week supper. It makes four generous servings, however if you do have some left over it is great chilled and enjoyed the next day as a salad.
Quick Chicken Pilau
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| Ingredients: |
| 200g basmati rice |
|
5mls turmeric |
| pinch salt |
| 15mls olive oil |
| 5mls medium curry powder or curry paste |
| 1 red onion peeled, halved and finely sliced |
| 1 red or orange pepper de-seeded and sliced |
| 2 x 250g packs ready-to-eat mini tikka chicken fillets |
| 150g frozen peas - pre-cooked for 1-2 minutes |
Method:
1. Bring a large pan of water to the boil - add a pinch of salt along with the turmeric and the rice and cook for 10 minutes stirring regularly to prevent sticking. Drain and leave to one side.
2. Heat the olive oil in a large saute pan or wok. Add the curry powder or paste and the onion and fry gently for 2-3 minutes.
3. Chop the chicken into bite sized pieces and add to the pan along with the sliced pepper - continue to cook for a further 2-3 minutes. Add the cooked rice and peas to the pan and mix well. Serve on warmed plates with steamed broccoli and nan bread on the side.
I had a great May bank holiday at Baxters in Fochabers where I was demonstrating using the award winning Audrey Baxter range of products. The weather was fantastic, which for a bank holiday was unexpected! I made a variety of dishes including the following mini Rhubarb & Ginger Sponge Puddings with Hot Toffee Sauce & Rhubarb Compote which went down particularly well. Try it out for yourself while rhubarb is still in season. The recipe uses the delicious Champagne Rhubarb Conserve and the Toffee Dessert Sauce from the Audrey Baxter range. You can check out the full range of Audrey Baxter products on the Baxters website (see links page).
Mini Rhubarb & Ginger Sponge Puddings with Hot Toffee Sauce and Rhubarb Compote
Ingredients:
For the puddings:
110g light muscovado sugar
110g soft butter (at room temperature)
2 large free range eggs
110g self raising flour
5 mls ground ginger
30g preserved ginger, chopped (this is about 2 pieces from a jar, rinsed to remove the syrup and drained on kitchen paper)
1 jar Audrey Baxter Champagne Rhubarb Conserve
For the compote:
400g fresh rhubarb, washed & trimmed and cut into 3-4cm pieces
100g golden caster sugar
30mls sherry
To finish:
1 pack Audrey Baxter Toffee Dessert Sauce
You will also need 4 mini pudding basins, a little extra butter for greasing and some baking parchment
Method
1. Begin by making the compote. Place the rhubarb, golden caster sugar and sherry in a saucepan. Cover with a lid and bring gently to simmering point. Once simmering, continue to cook for 5-10 minutes or until the rhubarb is tender. Remove from the heat and leave to sit at room temperature. Do not stir as this will break up the rhubarb – you want whole pieces.
2. Grease the pudding basins and place a small disc of baking parchment in the base of each. Preheat the oven to 180degC.
3. Cream together the butter and light muscovado sugar until light and fluffy. Beat in the eggs one at a time (with a little of the flour to prevent curdling), then fold in the remaining flour and ground ginger followed by the chopped stem ginger.
4. Place a generous teaspoonful of Audrey Baxter Champagne Rhubarb Conserve in the base of each pudding basin. Fill each basin ¾ full with sponge mixture.
5. Place the pudding basins in a shallow roasting tin and pour hot water into the tin – enough to come up the side of the pudding basins by about 2 cm.
6. Carefully place in the oven and bake for about 35-40 minutes. Meanwhile pour about ½ the pack of Audrey Baxter Toffee Dessert Sauce into a small saucepan and leave to warm gently over a low heat until it comes to simmering point. Remove the baked puddings from the oven. Gently run a knife around the inside of each basin then invert onto a serving plate.
7. Remove the basin along with the disc of baking parchment. Pour the hot toffee sauce over each pudding and finish each plate with a serving of rhubarb compote. Wonderful just like this or you can serve with cream or ice cream.
Serves 4
This is a lovely, simple recipe made with just a handful of delicious ingredients.
I’ve made this quick sauce many times and the best thing about it is it can be prepared in the time it takes the pasta to cook. It’s also a great way to get kids to eat courgette – because it’s grated into the sauce they don’t seem notice it. Simple and effective !
Tomato & Courgette Tagliatelle
Ingredients:
200g dried tagliatelle pasta (fusilli twists or farfalle bows also work well)
2 cloves garlic
30 mls extra virgin olive oil
1 medium courgette, coarsely grated
400g can Pomodorini cherry tomatoes or chopped tomatoes
a very small pinch of dried chilli flakes (optional)
salt and freshly ground black pepper
fresh parmesan to serve
Method:
• boil the pasta in a large pan of lightly salted water according to pack instructions – drain thoroughly
• meanwhile, heat the olive oil gently in a separate saucepan along with the crushed garlic. Add the grated courgette and saute for 1-2 minutes.
• Add the pinch of dried chilli flakes followed by the tinned tomatoes.
• Season and stir well. Cover the pan and simmer gently for 4-5 minutes.
• Tip the drained pasta into the pan and stir well to combine.
• Spoon into warmed serving bowls and grate over some fresh parmesan. Serve immediately.
Serves 4
"What is patriotism but the love of the food one ate as a child" - Lin Yutang
June
This months recipe is a real favourite in my house. Its a great dish to put together quickly and is the perfect solution if you're looking for an easy mid-week supper. It makes four generous servings, however if you do have some left over it is great chilled and enjoyed the next day as a salad.
Quick Chicken Pilau
| Ingredients: |
| 200g basmati rice |
|
5mls turmeric |
| pinch salt |
| 15mls olive oil |
| 5mls medium curry powder or curry paste |
| 1 red onion peeled, halved and finely sliced |
| 1 red or orange pepper de-seeded and sliced |
| 2 x 250g packs ready-to-eat mini tikka chicken fillets |
| 150g frozen peas - pre-cooked for 1-2 minutes |
Method:
1. Bring a large pan of water to the boil - add a pinch of salt along with the turmeric and the rice and cook for 10 minutes stirring regularly to prevent sticking. Drain and leave to one side.
2. Heat the olive oil in a large saute pan or wok. Add the curry powder or paste and the onion and fry gently for 2-3 minutes.
3. Chop the chicken into bite sized pieces and add to the pan along with the sliced pepper - continue to cook for a further 2-3 minutes. Add the cooked rice and peas to the pan and mix well. Serve on warmed plates with steamed broccoli and nan bread on the side.