Archive for the ‘Featured’ Category

Beef Chow Mein (serves 4)

Thursday, May 27th, 2010

Ingredients

  • One thumb sized piece of root ginger, peeled
  • 3 garlic cloves
  • 4 tbsp of tomato ketchup
  • 4 tbsp of hoisin sauce
  • 3 tbsp of soy sauce (used reduced salt if you prefer)
  • 3 tbsp of water
  • 1 large pepper, de-seeded and chopped
  • 5 spring onions, thinly sliced
  • 400g of bean sprouts
  • 50g of mange tout
  • 400g of lean steak (rump or sirloin), chopped in strips
  • 500g of medium egg noodles
  • 1 tbsp of sunflower oil

• Crush the ginger and the garlic into a bowl then add the ketchup, soy sauce, hoisin sauce and 3 tbsp of water. Using a fork, crush and stir the ingredients together.
• Boil the noodles according to packet instructions and when they are cooked drain them.
• Heat the oil in a large wok on a very high heat. Add the beef and fry very quickly for about 3-4 minutes, stirring quickly with a wooden spoon. Add the pepper and the mange tout and cook for a further minute.
• Pour the sauce in the wok and stir well until bubbling. Then add the noodles, bean sprouts and spring onions until they are coated in the sauce. Leaving to cook for about 30 seconds until it is all heated through.

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Spaghetti bolognese (serves 4)

Monday, May 17th, 2010

If you want to turn this dish into a spaghetti Arrabiata (which is basically a spicy bolognese) just add ½ a finely chopped chilli and ½ teaspoon of oregano when you cook the mushrooms. Serve the same as the spaghetti.

Ingredients

1 batch of basic Ragu
100g of mushrooms (chopped)
50g of sundried tomatoes
A handful of torn basil
500g of spaghetti
50g of Parmesan cheese

Method
• In a large pan or casserole dish heat the Ragu until hot, stirring occasionally and then turn it down to a simmer.
• Cook the spaghetti in slightly salted water for 8 minutes until its tender.
• In a frying pan cook the mushrooms for approximately 5 minutes until they are golden and then stir in the sundried tomatoes. Cook for a further 2 minutes and then add the basil for 30 seconds until it’s wilted.
• Stir the mushrooms and the tomatoes into the Ragu and let it cook together for a further 3 minutes.
• Drain the spaghetti and then serve in 4 bowls with the sauce poured over it. Sprinkle with the freshly grated Parmesan.

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Tomato & chickpea soup (serves 4)

Monday, May 17th, 2010

Ingredients

  • Olive Oil
  • 2 carrots, chopped
  • 1 leek, chopped
  • 1 potato, peeled and chopped
  • 2 cloves of garlic, finely chopped
  • 1 tbsp of finely chopped rosemary
  • 400ml of vegetable stock
  • ½ a teaspoon of sugar
  • 2 x 400g of chopped tomatoes
  • 410g of chickpeas drained and rinsed
  • 1 tablespoon of dried mixed Italian herbs
  • Salt and pepper

Method

• Put the vegetables in a large saucepan with the garlic, rosemary, Italian herbs, stock and sugar. Season with salt and pepper and stir. Cover and cook gently for 25 minutes or until the vegetables are tender.
• Add the tomatoes to the pan and cook for a further 10 minutes. Then using a hand blender carefully puree until smooth. Keep the blender flat on the bottom of the pan to avoid splashing.
• Once it is smooth, add the chickpeas and heat through for approximately 5 minutes, stirring occasionally and seasoning to taste.
• Serve warm with toasted French bread and melted cheese.

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