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Ingredients
- 4 Handful Baby Spinach
- 1 Pinch Black Pepper
- 3 tbsp olive oil
- 3 Tomato Chopped
- 1 tbsp Chilli Powder
- 1 Courgette Chopped
- 2 clove garlic Minced
- 1 tsp ground cumin
- 1 onion Diced
- 0.5 tsp Paprika
- 1 Jalapeno Seeded and Diced
- 1 pinch salt
- 450 g Turkey Mince Can be substituted for beef mince
Method
In a large saucepan heat the oil over medium heat.
Add the onion and jalapeño, and cook until soft.
Stir in the garlic and courgette
Cook for a minute and add the seasonings.
Stir and add the turkey mince to the pot. Cook until no longer pink in the center.
Add the spinach and tomatoes, and season with salt and pepper.
Simmer until vegetables are soft and chili is thickened, 30-40 minutes. You can simmer for several hours to improve flavor; simply add water or broth to the pan.
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Lemon Roast Chicken with new potatoes and vegetables
Lemon Roast Chicken with new potatoes and vegetables
A classic roast chicken dinner with a herby twist. A family favourite packed with good nutrition.
Cooking Time:1 hour 45 minutes
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Ingredients
- 1 chicken
- 1 Lemon
- 500 grams New potatoes
- 6 garlic cloves crushed
- 4 carrots cut into chunky sticks
- 1 Broccoli head Cut into florets
- 1 tablespoon olive oil
- 1 Lemon
- Handful Fresh Rosemary
- Handful Fresh Thyme
- 1 tablespoon Flour
- 250-300 milliliters chicken stock
- Pinch salt and pepper
Method
Preheat the oven to 200C/400F/Gas6.
Put the chicken in a large roasting tin.
Cut the lemon into quarters and place in the cavity of the chicken with the thyme, rosemary and garlic.
Rub a little olive oil over the chicken and season with salt and pepper.
Place the chicken into the hot oven and cook for 30 minutes.
Meanwhile put the new potatoes into a bowl with the olive oil and season with salt and pepper. Strip the thyme leaves off the stalks and stir this in too. Toss until the potatoes are well coated.
After 30 minutes, take the chicken out of the oven and scatter the potatoes around the base the chicken. Scrape out all the herb mix from the bowl and pour over the potatoes. Put back into the oven for 30 minutes.
After 30 minutes, take the chicken out of the oven and drain some of the juices off into a small saucepan.
Add the carrots to the roasting dish with the chicken, toss them with the potatoes and put back in the oven for another 30 minutes.
To make the gravy, whisk the flour into the juices from the chicken in the saucepan and place over a low heat on the hob. Slowly pour in the stock, gently whisking all the time. Continue to simmer to reduce the consistency to how you like your gravy to be.
Check the chicken is cooked by piercing the thigh with a skewer and making sure the juices run clear. Take out of the oven and allow to stand for 10 minutes before carving.
Steam the broccoli florets for 10 minutes.
Serve the chicken with the potatoes, carrots and broccoli and a little gravy.
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Ingredients
- 50 g pumpkin seeds – Optional use sunflower seeds.
- 4 Vine tomatoes quartered
- 1 carrot grated
- 1 yellow pepper finely sliced
- 3 scallions finely chopped
- 1/4 red or white cabbage finely shredded
- 2 handfuls of blueberries
- For the dressing:
- 30 g Fresh Parsley
- 2 tbsp olive oil
- 1 tbsp cider vinegar or white wine vinegar
- 1 tsp Mustard
Method
Gently heat the pumpkin/sunflowers seeds over a medium heat until they just start to pop.
Layer the salad ingredients in a large bowl and sprinkle the seeds over the top.
Place the parsley, olive oil, vinegar and mustard in a blender and blitz until smooth and creamy.
Toss the salad and serve with the dressing.
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Ingredients
- 140 g Dark Chocolate
- 225 g butter
- 5 Free Range Eggs
- 450 g caster sugar
- 110 g plain flour
- 55 g Cocoa Powder
Method
Heat the oven to 190C//Gas 5. Line a 8x12in baking tin with baking parchment.
Melt the butter and sugar together in a large pan.
Remove from heat and beat in the rest of the ingredients.
Pour into the baking tin and bake for 30-40 minutes until the top of the brownie is firm but the inside still feels soft.
Take out of the oven and cool in the tin. Cut into 2in squares when cool.
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Ingredients
- 1 tbsp butter
- 4 Sweet Potatoes Peeled and cubed
- 0.5 Litre Fresh Milk
- 3 Cloves garlic Crushed
- 1 pinch salt
- 1 pinch Pepper
- 2 tbsp Soured Cream
Method
In a large pot boil sweet potatoes in salted water until tender, drain in a colander.
Meanwhile, melt butter and sauté garlic until lightly golden.
Return potatoes to the pan, add milk and sour cream; mash until smooth and creamy.
Adjust salt and pepper to taste.
Turkey Curry
Put your leftovers to good use.
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Ingredients
- 4 tbsp vegetable oil
- 1 onion finley chopped
- 4 garlic cloves finely chopped
- 1 tbsp tomato paste
- 1 tsp ground cumin
- 1 tsp tumeric
- 1/4 tsp chili powder
- 1/4 tsp Garam masala
- 1/4 tsp salt
- 1 lb roasted turkey chopped into 1/2in pieces
- 1 tsp grated ginger root
- 1 tsp Lemon juice
- 1 bunch fresh coriander chopped
Method
Heat 3 tbsp of the oil in a saucepan and add the onion and garlic fry for 6-7 minutes till the onion is lightly browned
in a small bowl, mix the tomato puree with the remaining oil, cumin, coriander, tumeric, chili powder, garam masala and salt to form a thick paste
Tip the paste into the onion mixture and fry for half a minute
Stir in the turkey pieces and cook for 1 minute
Add in 1 1/2 cups of hot water from the kettle and simmer for 3-4 minutes. Mix in the ginger and the lemon juice
Garnish with cilantro and serve with plain basmati rice, bread and salad of crisp lettuce
Christmas Pigs in Blankets
Christmas Pigs in Blankets
Tuck into a delicious Christmas treat.
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Ingredients
- Chipolata Sausages
- Streaky Bacon
- 200 g Sure setting sugar
- 200 ml Fresh orange juice
- 450 g Fresh or Frozen Cranberry
Method
Wrap chipolata sausages in streaky bacon and oven cook for 30 mins
Pour your sugar and orange juice into a deep saucepan, bring to the boil.
Stir in the cranberries, then simmer until tender but still holding their shape.
This will take about 5 mins if using frozen cranberries or 8-10 mins if using fresh.
Once of the boil, pour into jam jars and put the lid on tight
The cranberry sauce will thicken as it cools in the jars
Christmas Pudding Truffles
Christmas Pudding Truffles
Yummy truffles with a cherry on top.
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Ingredients
- 700 g Christmas Pudding
- 250 g Dark Eating Chocolate, Melted
- 125 ml Brandy
- 1/2 cup Icing sugar
- 200 g White chocolate melts
- glace cherries cut to resemble berries and leaves
Method
Crumble pudding into large bowl
Stir in melted chocolate, brandy and sifted icing sugar; mix well
Roll level tablespoons of mixture into balls, place on tray; cover, refrigerate until firm
Melt white chocolate in a heatproof bowl over small saucepan of simmering water
Cool chocolate for 10 minutes
Drizzle over puddings to form custard; decorate with cherries
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Ingredients
- dsp olive oil or coconut oil
- 1 large onion chopped
- 5 or 6 medium carrots chopped
- 750 ml vegetable or chicken stock
- 1 inch Root Ginger peeled and grated
- 1/2 orange juice and zest
Method
Heat the oil in a heavy based pan.
Add the onion and cook until translucent.
Add the carrots and stock. Simmer for 8-10 minutes, until the carrots are tender.
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Grate in the root ginger and add the orange juice and zest.
Blitz in your blender until smooth.
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Ingredients
- 500 g Good-quality milk cooking chocolate Broken into pieces
- 250 g Milk coffee biscuits Roughly chopped
- 100 g Marshmallows Chopped
- 100 g Red glace cherries halved
Method
Grease a 3cm-deep, 16.5cm x 26cm (base) slab pan.
Line base and sides with baking paper, allowing a 2cm overhang at both long ends
Place chocolate in a large, heatproof, microwave-safe bowl.
Microwave, uncovered, on MEDIUM (50%) for 2 to 3 minutes, stirring every minute with a metal spoon, or until melted and smooth.
Add biscuits, marshmallows and cherries. Stir until well combined
Press slice mixture into prepared pan
Refrigerate for 3 hours or until firm. Cut into large pieces. Serve
