Cooking With Paul - Easy and healthy recipes from Forrester Park's Head Chef, Paul Tritton. All using common cupboard ingredients and helping to ...
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Cooking
With
Paul
Easy and healthy recipes from Forrester Park’s Head Chef,
Paul Tritton. All using common cupboard ingredients and
helping to ensure nothing goes to waste.
1st Edition
What’s this about?
With hard times ahead I’m here to try and help by
providing simple and healthy recipes and tips for all the
family. As a Dad of two boys, I know plenty of tips and
tricks on how to get kids eating fruit and vegetables
without them knowing. The key to these recipes is keeping
things simple and using ingredients which most people will
have in their cupboard or fridge.
The aim to provide regular recipes there for you, and to
give hints and answer questions!
The average family of four can save just over £60 per
month by reducing their food waste. Whether you’re doing
the food shop or ordering a meal at a restaurant, every
decision is an opportunity to save food from the bin. Food
is made to be loved, so that’s what we should do.
REMEMBER: DON’T BIN IT! USE IT
RECIPE ONE
We’re starting off with a quick and easy dinner recipe in which you can mix
and match ingredients to suit your cupboard and supplies. Easy peasey;
combine all the ingredients and served with your choice of accompaniment
Lentil and Butterbean Stew
(Ingredients and recipe below serves 2)
Ingredients:
- 400g tin lentils
- 400g tin butter beans
- 400g tin tomatoes
- 1 handful of fresh or frozen onions
- 1 handful of fresh or frozen broccoli
- 1 veg stock cube (dissolved in 100ml hot water)
- 2 teaspoons of garlic puree (or 2 small cloves of garlic)
- 2 teaspoons of chilli powder
- Half a teaspoon of sugar
- Oregano and basil to taste
Method:
1. Combine all ingredients in a pan over a medium heat.
2. Bring the pan to a boil and simmer for 10-15 minutes until all of the vegetables are
cooked.
3. Serve with a baked potato or a portion of rice, couscous, or quinoa.
FYI: You can replace any of the ingredients with similar items that you have in your
fridge or cupboard e.g. replace lentils and butter beans with other types of beans and
chickpeas.
REMEMBER: DON’T BIN IT! USE IT
RECIPE TWO
Keeping the Kids Entertained!
I know what you’re thinking, the kids are off… What’re we going to do? Well,
let’s get these kids cooking and having fun with food! Here’s a fun way to use
those pesky bread ends up before they go off! This little lunch time snack is
cheap and is perfect for young chefs to follow with their parents, keeping them
entertained… for the time being.
Mini Pizzas from Bread-End Crusts
Ingredients:
- Crusts from the end of a loaf of bread
- Tomatoes
- Chopped herbs
- Food that needs using up, check your fridge!
(e.g. Peppers, Onions, Sweetcorn and dare we say it… Pineapple?)
- Grated cheese
- Pepper to season
Method:
1. Heat the oven to 180 degrees Celsius
2. Place the crust(s) on a baking tray.
3. Spread the tomatoes over the crusts for your pizza base.
4. Create your own topping using the food you've found that needs eating up.
5. Sprinkle on some herbs and a teaspoon of grated cheese, season with a little
pepper.
6. Bake for around 15 minutes and voila! Make sure you take a photo of your
scrumptious snack and it share with us
RECIPE THREE
Fun, easy and absolutely delicious!
With the kids already bored, this is the perfect easy activity that will get
them involved, get them having fun and most of all… I know that they will
love them! These make for a great grab and go snack. Plus, want to enjoy
them more often? Make a double batch and freeze them as they freeze well
and can be defrosted in the fridge overnight.
Banana
Cookies
Ingredients:
- 2 Large Bananas
- 80g of Porridge Oats
- 50g of Chopped Chocolate or Raisins (Or use a combination of both!)
Method:
1. Heat the oven to 180 degrees Celsius and line a baking tray ready for the cookies
2. Mash the bananas really well in a big bowl.
3. Add the oats and mix together
4. Stir through the chocolate or raisins – the choice is yours but I definitely
recommend the chocolate and raisin combo!
5. Scoop out eight dollops of the mixture, place them on the baking tray spread out
evenly.
6. Bake for 10-12 minutes until golden brown, then cool on a wire rack
RECIPE FOUR
A delicious dinner for the whole family
This is a delicious dinner dish for the meat-lovers but can equally be eaten
without the chicken. Packed full of veg and using, having seen the
supermarkets, a food stuff you guys must have… pasta!
Creamy Spicy Chicken Pasta
Ingredients (serves 4):
- 300g Pasta (any pasta will do)
- Cooking Oil
- 250g Chicken, diced
- 1 tablespoon Cajun Spices
- 600g fresh or frozen stir fry mix (courgettes, peppers, mushrooms, onions
- 200ml Vegetable Stock
- 200g Cream Cheese (Philadelphia works perfectly)
- Cornflour (1 tablespoon cornflour mixed with 2 tablespoons of cold water)
Method:
1. Bring a large saucepan of water to the boil and cook the pasta according to the
packet instructions
2. Heat the oil in a wok (or large pan) then add the chicken. Add half of the Cajun
spice to the chicken and fry for 5 minutes. Add the veg and sprinkle over the rest
of the spice; fry for a further 10 minutes.
3. For the sauce: add the stock to a small saucepan and stir in the cream cheese
until melted.
4. Once the pasta is ready, take out 2 ladles of the cooking water and add it to the
sauce. Stir the cornflour paste into the sauce to thicken.
5. Drain the pasta and add it, along with the sauce, to the chicken and veg and mix
thoroughly. Then serve!
RECIPE FIVE
Certainly ‘jammy’ treat
I know this one is a bit naughty but I know your kids… and you! Will love this.
Honestly, who doesn’t love a jam doughnut? Well these are easy, cheap and so
much fun to make.
Mini Jam Doughnuts
Ingredients:
- 150g Plain Flour
- 2 Tablespoons of baking powder
- 50g caster sugar
- A pinch of cinnamon
- 1 Egg
- 2 tablespoons of milk
- Cooking oil to fry
- Sugar for dusting
- Seed free jam
Method:
1. In a large bowl, add the first 4 ingredients and stir together to mix. Make a well
in the centre of the ingredient and add in the egg and milk to make a thick cake-
like batter.
2. Heat the oil to 170c about 5cm of oil in a pan is enough). No thermometer? Try
dropping a tiny bit of batter in and when it bubbles the oil is ready.
3. Once the oil is very hot, add the batter in with tablespoon amounts. Make sure
you don’t overload the pan and the doughnuts will increase in size as they cook.
4. Turn the doughnuts regularly & cook for about 3 minutes until lightly browned.
5. Once cooked, drain on kitchen paper and roll in sugar.
6. Using a piping bag to pipe the jam (or your choice of filling) into the doughnuts.
No piping bad? Try a sandwich/food bag with the corner cut off!
RECIPE SIX
Shh! Grating is the key
I know there are a lot of parents out there who struggle getting kids to eat
vegetables. Guess what? If you grate them they’ll never know!
Bolognese with Hidden Vegetables
Ingredients:
- 2 tablespoon olive oil
- 1 Onion, finely chopped
- 2 Carrots, peeled and grates
- 1 medium courgette, grated
- 625g mince beef
- 2 tablespoon plain flour & 2 tablespoon tomato puree
- 600 ml beef stock
- 1 x 200g tin of chopped tomatoes & 300g fresh tomatoes, roughly chopped
- 1 teaspoon dried oregano or dried mixed herbs
- 1 bay leaf
- 300g dried Spaghetti
Method:
1. Heat 1 tbsp. of the oil in a large, heavy-based frying pan and cook the onion,
carrot ad courgette over a moderate heat for 5-6 minutes, stirring occasionally
until soft Remove the vegetables from the pan and set aside.
2. Add the mince to the pan and cook over a high heat for 4-5 minutes, stirring
frequently until browned all over. Return the veg to the pan and add the flour
and stir will to coat lightly. Add the mixed herbs, tomato puree to the beef stock
and stir well, then add the stock to the meat along with the chopped, fresh
tomatoes and the bay leaf. Bring to the boil, reduce the heat and cover and
simmer for 20 minutes, stirring occasionally
3. Meanwhile, bring a large pot of salted water to the boil, add the spaghetti and
cook until al dente. Drain the spaghetti and serve with the Bolognese!
RECIPE SEVEN
Spanish style and delicious!
Brought an onion, pepper, mushrooms and potatoes by the boys… took them
and added a few bits from the fridge and cupboard and here’s the result!
Spanish-Style Omelette with Homemade Wedges
Ingredients:
- 4 large (900g) baking potatoes
- 1 teaspoon sweet smoked paprika
- Olive oil
- Sea salt & Pepper
- Rosemary (optional)
- 2 Small onions cut into thin wedges
- 8 Mushrooms – sliced
- 2 Large tomatoes – diced
- ½ Green and ½ Yellow pepper – sliced
- 8 Eggs, beaten
- ½ tsp died mixed herb
Method:
For the wedges (get these on first, will take about 30/35 minutes): Preheat the
oven to 180c fan. Cut each unpeeled potato in half, length ways, and then slice
each half into four long wedges. Mix the paprika, olive oil and generous pinch of
crush sea salt in a large bowl. Add the potato wedges and toss together to coat.
Scatter the wedges, in a single layer, on a baking tray and scatter fresh rosemary
on top. Bake for 30-35 minutes or until cooked through and golden.
1. For the frittata: Cook the onions, mushrooms and peppers in a large deep frying
pan in 1 tablespoon of olive oil until softened. Now add the tomatoes and season
well, adding the mixed herbs. Pour in the eggs and cook until set on the bottom
them and then finish under a preheated grill. Cut into wedges and serve with
your delicious potato wedges and salad
RECIPE EIGHT
Another one to do with the kids
Now, this is one that, for anyone who is a fan of Terry’s Chocolate Orange, this
is one that’s delicious and fun to make with the little ones
Chocolate Orange Cookies
Ingredients – Makes 12 cookies
- 150g Butter, melted
- 150g Dark Brown Sugar
- 120g Caster Sugar
- 1 Large Egg
- 1 teaspoon Whole Milk
- Zest of 1 Large Orange
- 225g Plain Flour
- 75g Cocoa
- 100g Milk Chocolate, chopped into chunks
Method:
1. Pre-heat the oven to 160 degrees.
2. In a large mixing bowl, stir the sugars into the melted butter and then beat in
the egg, milk and orange zest to form a wet mix.
3. Sift in the flour and cocoa, add the chocolate chunks and fold the ingredients
together until everything is combined.
4. Put large tablespoonfuls of the mixture onto lined baking trays and bake at the
centre of the oven for 10-12 minutes.
5. The centres will still be slightly sticky so leave them to cool on the tray for at least
10 minutes and then transfer to a wire rack to cool completely.
However… how long do you think these will last before they’re all eaten!RECIPE NINE
Keep calm and curry on!
Who doesn’t love a good curry? Why not try pairing it with your very own
homemade naan bread! We’ve split this recipe over 2 pages so keep reading.
Chicken Curry, Homemade Naan Bread & Rice
Ingredients for the Curry – Serves 4
- 5 teaspoons of oil
- 3 Large Onions, chopped
- ¼ teaspoon ground cumin
- ½ teaspoon garam masala
- 2 Cardamom pods
- 1 stick cinnamon
- 4 Cloves
- 2 to 3 Black Peppercorns
- 3 Teaspoons Ginger Garlic Paste
- Salt
- 500g Chicken – diced
- Fresh Coriander
If you don’t have ginger garlic pasta, use equal amounts of finely grated garlic and ginger
root
Method:
1. Heat oil in a deep saucepan.
2. Add the chopped onions and fry until golden brown in colour.
3. Add all the dry ingredients, the ginger garlic pasta and 2 tablespoons of water and
fry until the oil separates from the masala.
4. Add the chicken and cook for 25 minutes, then add 125ml of water.
5. Cover the pan and cook for about 25 minutes on low heat until the chicken is done.
6. Turn off the heat and serve, garnish with coriander leaves (if you have) and serve
with rice.Ingredients – for the Naan bread
- 250g Plain flour
- 2 teaspoon sugar
- ½ teaspoon of salt & ½ teaspoon of baking powder
- 120ml of milk
-
Method:
1. Sift the flour, sugar, salt and baking powder into a bowl.
2. In another bowl mix together the milk and oil. Make a well in the centre of
the flour mixture and pour in the liquid mixture.
3. Slowly mix together the dough by working from the centre and incorporating
the flour from the edges of the ‘well’, to make smooth, soft dough.
4. Knead well for 8-10 minutes, adding a little flour if too sticky. Place the
dough into an oiled bowl, cover with a damp tea towel and leave in a warm
place for 10-15 minutes.
5. Form the dough into five balls. Pre-heat frill to medium and place a heavy
baking sheet on the upper shelf of the grill to heat.
6. Roll the dough balls out quite thinly, ideally in a teardrop shape, but really
any shape will do.
7. Place the naans onto the hot baking sheet and grill for 1-2 minutes, or until
lightly browned.
8. Brush with butter and serve hot
I always think that curries are better if you make them the day before as the
flavours deepen and become richer over time. However, make sure you bring it
full up to temperature when you heat it back up.RECIPE TEN
One to keep you warm
With English weather notoriously up and down; here’s a dish perfect for
keeping you and the family warm on those chilly days!
Beef Cobbler with Herby Scones
Ingredients - for the stew
- 90ml Vegetable Oil
- 3 Tablespoon plain flour
- Salt and freshly ground black pepper
- 900g Chuck steak or stewing steak, cut into cubes
- 2 onions, slices
- 2 carrots cut into chunks
- 2 sticks of celery, cut into 2cm/1inch pieces
- 1 leek, washed and cut into thick rings
- 1 tablespoon tomato puree
- 600ml red wine
- 600ml beef stock
- 1 Bay Leaf
Ingredients - for the cobbler topping
- 350g self-raising flour
- 4 tablespoon chopped mixed herbs: including thyme, rosemary and parsley
- 200g Chilled butter
- Juice of 1 lemon
- 1 Egg – Beaten, to glaze
See the method on the next page!Method for the stew
1. Preheat the oven to 180c. Season the flour with salt and pepper. Toss the steak in
the flour so each piece is coated.
2. Heat half the oil in a casserole dish and fry the meat in batches until browned all
over. Remove from the pan and set to one side.
3. Heat the remaining oil in the same pan and fry the onions, carrots, celery and
leek until just coloured.
4. Stir in the tomato puree and cook for another two minutes. Pour the wine into
the pan and heat through.
5. Using a wooden spoon, scrape any charred meat and vegetables from the bottom
of the pan. Add the stock and the bay leaf and return the beef to the pain. Cover
with a lid and cook in the over for 1 and ½ hours in the preheated oven
(alternatively cook on the hob over a very low heat for the same time.
Meanwhile…
1. To make the cobbler topping start by tipping the flour and herbs into a large
bowl and season with salt and pepper. Add the butter and mix using a fork.
Make a well, then add the lemon juice and 3 tablespoons of water.
2. Gently bring together a soft dough. Roll out on a lightly floured surface to about
1.5cm thick, then cut into rounds using 7.5cm pastry cutter. Re-roll the
trimmings then cut out more rounds until the dough is used up.
3. Remove the stew from the over and place the scones on top of the stew.
4. Brush with egg and increase the oven temperature to 220c
5. Return the stew to the oven and bake, uncovered, for 20-25 minutes until the
scones are golden-brown.
What next? Dig in and enjoy!RECIPE ELEVEN
A hearty dish even without the meat
The red wine in this veggie pie gives it a deep flavour which even meat lovers will
struggle not to go back for more. It’s always been very popular at the Club.
Veggie Shepherd’s Pie with Sweet Potato Mash
Ingredients – serves 4
- 1 tablespoon olive oil
- 1 Large onion – halved and slices
- 2 Large Carrots cut into sugar-cube size pieces
- 2 Tablespoons of thyme – chopped
- 200ml Red Wine
- 400g Chopped Tomatoes
- 2 Vegetable stock cubes
- 410g green lentils of chickpea
- 950g Sweet Potatoes, peeled and cut into chunks
- 25g butter
- 85g Vegetarian mature cheddar, grated.
Method:
1. Heat the oil in a frying pan and fry 1 halved and sliced large onion until golden.
Add the carrots and most of the chopped thyme, reserving a sprinkle for later.
2. Pour in the red wine, 150ml water and the chopped tomatoes. Then crumble in 2
vegetable stock cubes and simmer for 10 minutes. Tip in the lentils (or chickpeas),
including the juice – cover and simmer for 10 minutes until the carrots still have a
bite and the lentils are pulpy.
3. Meanwhile, boil the sweet potatoes for 15 minutes until tender. Drain well and then
mash with the butter, seasoning to taste. Pile the lentil mixture into a pie dish and
spoon the mash on top. Spring over the cheese and remaining thyme.
4. Heat the over to 190c and cook for 20 minutes (40 mins if from chilled) until golden
and hot all the way through!RECIPE TWELVE
A challenge to use Bulgur Wheat? Easy.
I’ve been challenged to use bulgur wheat in a recipe, no problem; bulgur wheat is a
common ingredient in cuisines of many Middle Eastern and Mediterranean
countries. Similar to couscous it’s used for many dished such as … stuffed peppers!
Stuffed Peppers with Beef & Bulgur Wheat
Ingredients – serves 4
- 4 Red peppers (tops removed and seeded)
- 200g bulgur wheat (cooked)
- 1-pound minced beef
- Salt & Pepper
- 3 Cloves of Garlic, grated
- 2 tablespoons fresh rosemary
- 1 tablespoon dried oregano
- ½ tablespoon dried thyme
- 1 Courgette, chopped
- 400g Chopped Tomatoes
- 50g Parmesan Cheese
Method:
1. Pre-heat oven to 175c. Place prepared peppers in a baking dish. Slice off small
portions of the bottom to create a flat surface, reserving any excess pepper to add to
the filling.
2. Heat a large frying pan over medium-high and add the beef. Once the meat starts
to brown, add the onions, salt and pepper. Cook for 5-6 minutes until the onions
start to soften. Stir in spices, garlic and courgette; continue to cook until the meat
brown and veggies soften and then pour in the tomatoes. Remove from the heat, stir
in the bulgur wheat and check for seasoning.
3. Scoop the mixture evenly into the 4 peppers (fill to the top). Cover with foil and
bake for 3 0 mins. Remove from the oven and top with a tablespoon over parmesan.
Baked, uncovered, for 15 additional minutes… and serve!RECIPE THIRTEEN
Bored of savoury? Here’s some sweetness
With this life in lockdown, I bet you are like me and want something sweet to lift
your spirits. That’s what this recipe is all about – really easy and leaves you with
some delicious muffins.
Blueberry Muffins
Ingredients
- 110g Plain Flour
- 110g Butter
- 65g Caster Sugar
- 2 Eggs
- 1 and ½ teaspoons of baking powder
- 125g Fresh blueberries
or equivalent in frozen blueberries
- Pinch of Nutmeg
- Muffin cases
Method:
1. Cream the butter and sugar together.
2. Slowly add the eggs and mix for three minutes
3. Add the flour, baking powder, nutmeg – stir to combine.
4. Place a spoonful of muffin mixture into each muffin case, filling each to just over
half way.
5. Stud each muffin with about eight blueberries
6. Bake in an over set at 200c for 20 minutes, or until golden on top.
Wait 5 seconds… and they’ve been eaten!RECIPE FOURTEEN
Stuck for dinner? Try this
This dish is easy and packs deliciously interesting flavours for you to enjoy!
Pork Stir-Fry with Egg Fried Rice
Ingredients – serves 4
- 450g Pork, cubed
- 1 whole dried chilli, crushed or fresh thinly sliced
- 2 Garlic cloves, sliced
- 2 Bunch of spring onions, white and green part separated, sliced
- 7 tablespoons of Soy sauce
- Handful of Cashew nuts, toasted
- 100g frozen peas
- 500g cooked rice
- 2 Large Free-range eggs, beaten
- 2 teaspoons of sesame oil
Method:
1. Heat a wok or large frying pan. When really hot, add 1 tablespoon of oil and the
pork, stir-frying until browned. Remove from the pan and keep warm.
2. Add the chilli, garlic and white part of spring onions to the wok; stir-fry for 3-5
mins until seared.
3. For the rice: Whilst this is cooking, heat the oil in a wok and when very hot add
the spring onions and stir fry over a high heat for 1 minute. Add the peas and
cook for a further minute, then add the rice and toss well.
4. Make a well in the centre of the rice and pour in the eggs. When the bottom starts
to set, scramble the eggs, then stir through the rice. Stir in 2 tablespoons of soy
sauce and sesame oil and season to taste.
5. Return the pork to the wok with 5 tablespoons soy sauce, cashews and green parts
of the spring onions. Heat through for 30 seconds.
6. Divide the rice among bowls and top with the pork stir fry!RECIPE FIFTEEN
A super soup for you!
There’s nothing better to warm you up than a good soup, and this one is a winner.
Chunky Vegetable and Chickpea Soup
Ingredients – serves 4
- 2 tablespoon olive oil
- 1 Leek or onion, trimmed and finely chopped
- 1 and a half tablespoons of medium curry powder
- 2 teaspoons of ground coriander
- 4 carrots, peeled and cut into small pieces
- 2 sticks celery, cut into small pieces
- ½ a swede, peeled and cut into small pieces
- 1 parsnip, peeled and cut into small pieces
- 400g chopped tomatoes
- 400g of chickpeas
- 1.5 litres of vegetable stock
- 1 tablespoon tomato puree
Method:
1. Heat the oil in a large pan and cook the leek or onion for 5 minutes until soft
2. Add the spices to the leek or onion and cook for a minute or two
3. Add the carrots, celery, swede, parsnip and potato and cook for 10 minutes
4. Add the chopped tomatoes, chickpeas, stock and tomato puree – cook gently for
30 minutes
5. Serve hot with crusty bread!RECIPE SIXTEEN
An easy yet delicious dinner
My 2 boys love making these, they’re nice and easy but still pack a lot of flavour &
aren’t something you really have everyday. Serve with creamed potatoes & vegetables
Pork Schnitzel
Ingredients – serves 4
- 4 Pork Steaks
- 75g Plain flour
- 1 Tablespoon garlic salt
- Half a teaspoon of Paprika
- Half a teaspoon of black pepper
- 3 Large Eggs
- 450g Breadcrumbs
- Olive oil or Vegetable Oil
- Lemon wedges to serve (don’t skip on the lemons!)
Method:
1. Trim the pork of any fat. Line a chopping board with cling film, place pork steaks
on cutting board and cover with cling film (prevents splatter). Now with a meat
mallet or the back of a heavy saucepan, batter them until ½ to 1cm thick.
2. Set up three bowls. In the first combine flour, garlic salt, paprika and pepper. In the
second, use a fork to beat 3 eggs. In the third bowl, add the breadcrumbs.
3. Place both sides of each beaten pork steak in flour then dip in beaten egg letting
excess egg drip back into the bowl before breading in bread crumbs. It helps to use
a fork for the dripping process to keep your hands clean. Repeat with remaining
steaks.
4. Once all steaks are breaded, heat a large non-stick pan over medium heat and add
enough oil to cover the bottom of the pan. Once the oil is hot, add breaded cutlets a
few at a time and sauté for 3-4 minutes per side or until cooked through. Reduce
heat if cutlets are browning too quickly. Remove to a kitchen roll lined plate. Cut
into one to double check its done – juice should run clear. Serve with lemon wedges.RECIPE SEVENTEEN
Another for your kids to do!
These scones make a great snack and are so easy your kids could make these for you…
under supervision obviously! Great to see so many of you making these.
Cheese Scones
Ingredients – makes 5 – 6
- 225g self-raising flour, plus extra for dusting
- Pinch of salt
- Pinch of cayenne pepper
- 1 teaspoon baking powder
- 55g butter, cut into cubes
- 120g mature cheddar, grated
- 90-100ml milk, plus 1 tablespoon for glazing
Method:
1. Heat the oven to 180c with large baking tray inside. Sift the flour, salt, cayenne
pepper and baking powder into a bowl, then sift again to make the ingredients are
thoroughly combined.
2. Add the butter to the bowl and combine with your fingertips to make
breadcrumbs. Sprinkle 100g of the cheese into the breadcrumb mixture and rub
together until evenly distributed.
3. Make a well in the centre of the mixture and pour in enough milk to give fairly but
firm dough. Do not pour in all the milk at once as you may not need it all to get the
right consistency.
4. Lightly flour a surface and roll out the dough to approximately 2cm thick.
5. Cut out the scones with a medium (about 8cm) cutter, then put on a sheet of
baking parchment, glaze with a little milk and sprinkle with the remaining cheese.
6. Slide onto the hot oven tray. Bake in the oven for 14-20 minutes or until golden
brown and cooked through.RECIPE EIGHTEEN
A taste of India, with minced lamb
You can do so much with minced lamb; shepherd’s pie, lamb koftas, moussaka,
homemade lamb burgers and this recipe? A delicious lamb biryani
Lamb and Lentil Biryani with Caramelised Onion
Ingredients – serves 4
- 3 Onions
- 50g butter
- 3 teaspoons of brown sugar
- 200g lamb mince
- 3 garlic cloves, crushed
- 4cm piece of fresh ginger, finely grated
- 1 long red chilli, slice, plus extra to serve
- 2 teaspoons garam masala & ¼ teaspoon ground turmeric
- 300g basmati rice
- 1 pint of chicken stock
- 400g can brown lentils, drained, rinsed
- To serve: fresh coriander sprigs, plain Greek-style yoghurt, Naan bread.
Method:
1. Halve and thinly slice 2 onions. Heat 1 tablespoon of oil and half the butter in a
large, deep frying pan over medium heat. Add sliced onion and salt. Cook, stirring
occasionally, for 15 to 20 minutes or until golden.
2. Add sugar, increase heat to medium-high. Cook, stirring, for 5 minutes or until
onion is caramelised. Transfer to a bowl. Cover to keep warm. Finely chop the
remaining onion. Heat remaining oil and butter in a pan over medium heat. Add
the chopped onion and cook for 10 minutes or until light golden.
3. Add the mince and cook, stirring with a wooden spoon to break up the mince, for 5
minutes. Add garlic, ginger, chilli and spices. Cook for 1 minutes or until fragrant.
Add rice and stir to coat in spice mixture. Add stock and lentils. Bring to the boil,
reduce heat and simmer, covered, for 10 minutes. Season with salt and pepper.
4. Top biryani with caramelised onion, coriander and extra chilli. Serve with yoghurt.RECIPE NINETEEN
Semolina? I’ve got just the thing
I know that semolina doesn’t sound that appetising of an ingredient, but add it to
this lemon cake and it’s a winner
Lemon Semolina Cake
Ingredients
- 125g unsalted butter, softened
- 1 tablespoon finely grated lemon rind
- 130g of caster sugar
- 2 egg
- 95g semolina
- 210g self-raising flour, sifted
- 110ml milk
For the lemon syrup: 1 cup caster sugar; 110ml lemon juice, strained; 1 small lemon, thinly
sliced
Method:
1. Preheat oven to 160c fan. Grease a 6cm deep, 20cm round (based) springform cake
pan. Line based and side with 2 layers of baking paper.
2. Using an electric mixer, beat the butter, lemon rind and sugar on high speed until
pale and creamy. Add eggs, 1 at a time, beating between each addition. Stir in the
semolina, flour and milk.
3. Spread mixture into prepared pan. Bake for 45 – 50 minutes or until a skewer
inserted into the centre comes out clean.
4. Now make the lemon syrup: place sugar, lemon juice and 110ml cold water in a
saucepan over low heat. Cook, stirring for 5 minutes or until sugar has dissolved.
5. Add lemon slices and increase heat to high. Bring to the boil and boil, without
stirring, for 4 to 5 minutes or until mixture thickens.
6. Transfer lemon slices to a plate. Pour half the syrup over the cake. Stand for 15
minutes. Turn out onto a plate, arrange lemon slices over cake and serve with
remaining syrup.STAY TUNED FOR
MORE!
Why not challenge
me?
Do you have a bunch of ingredients in your cupboard, fridge
or freezer which you don’t know what to do with?
Send me a list of what you’ve got and I will set to work trying
to make you recipe making use of them. It might even become
that days’ daily recipe!
Stay tuned for my next recipe and tips
Keep safe and at the moment? Stay in.
Paul
Find me on Facebook at ‘Cooking with Paul’ and see my boys in action!
Forrester Park – 01621 891406 – info@forrester-park.co.uk
Beckingham Road, Great Totham, Nr Maldon, Essex CM9 8EAYou can also read
