Category: Mains

Turkey Curry
December 29th, 2016 by Lesley

Hope you have all had a great Christmas and are looking forward to the New Year. I find it is always a strange time of year, we are all running around getting organised for THE day, it comes and goes the same as every other day of the year, but there is so much prep and organisation that goes into it, its no wonder that people get so stressed.

Anyways I had to ask my hubby this morning what day of the week it was today, all mixed up. Not sure what day of the week Christmas day is suppose to be, but it doesn’t quite feel right that it was a Sunday this year.

So last night in order to use up some of the left overs I decided to use a recipe in one of my new cook books, I received for Christmas, always a winner, buying me a cook book, I never have enough. So I opted for a recipe in Mary Berry’s Christmas Collection, Turkey Korma. It looked delicious on the plate, so it was time to test it out and see if it was a keeper.

Just to digress a little, for me when I buy/receive a new cook book, if I make 1 recipe out of the book, then for me the book has paid for itself, don’t get me wrong it is not that I only have to cook 1 recipe, but I have to cook at least one and then it is a good one.

Anyway back to the point. My hubby stripped the carcass of the turkey and the thighs and I had a lovely dish of cooked turkey for the base of this recipe. The other ingredients are really staple ingredients from the store cupboard except for the grapes, they were nice and added a little something to the dish when they popped in your mouth, however the recipe will be just as delicious without them.

It was a matter of gathering the other ingredients together and getting started on the meal.

A good curry always starts with lots of chopped onions, 4 medium onions, chopped and in the pot with some vegetable oil, I started them off slowly so that they were covered in the oil and starting to soften, then I put the lid on the pot and let them fry/steam in the pot for a good 10 minutes, I did check them a couple of times, just to make sure they were not catching on the bottom of the pot.

While the onions were cooking, I peeled the garlic and I had some confit ginger, always good to keep some in the cupboard, I chopped it finely ready to be added to the pot. Once the onions were ready, I got the spices ready, ground coriander, ground cumin, ground garam masala and it was suppose to be ground cardamom, however I didn’t have any ground only in the pods, so I added 4 of them.

So I crushed the garlic straight in to the pot with the onions, then the chopped ginger, I gave it a good stir and allowed it to cook for about 2 minutes and then 1 tablespoon of each of the spices into the pot another good stir and allowed it all to cook for about 5 minutes, just so the rawness of the spices were cooked off.

I added the chicken stock and the coconut cream another stir and I left it to come to a simmer, once it was simmer for about 5 minutes, I added the turkey pieces, ground almonds and the grapes and then just left it to simmer away for about 10 minutes, I tasted it and the only thing it needed was some butter, so I added 1 tablespoon of butter and allowed it to continue to simmer until we were ready to eat it. All in all it was about 40 minutes simmering, I really think it benefited from this as the onions were all broken down, they had melted into the sauce and the sauce had thickened up slightly, just perfect.

I am not a great lover of rice with a curry, I think it is nicer with a good naan bread. While the curry was simmering away I got to making the naan bread. This is a really easy recipe, no yeast involved, therefore no waiting time, Just mix everything together, roll them out, and fry, job done. It is really that easy, place all the dry ingredients into a bowl and mix through to blend them together, then measure out the milk and oil into a jug, make a well in the middle of your flour mixture and pour in 2/3rds of the milk and stir through, keep adding the milk until you have a dough ball, you might need to add some more milk, you should have a dough ball, not too sticky, when you are happy with the dough, remove from the bowl and gently kneed until you have a ball, cut it into 4 pieces and then using a rolling pin, roll them out, they don’t need to be perfect.

Take a frying pan and add a little oil, I used garlic oil, just to add a little extra flavour, then using the rolling pin, lay 1 naan bread in the frying pan and cook until you can see some bubbles coming up, usually about 3-4 minutes on each side. Take a peek at the cooked side and when you have some nice browned bits, then flip over the naan bread and cook the other side. Continue until all 4 breads are finished. When cooked add a little butter and spread over while hot, just to give that authentic taste.

We just had big hot bowls, loaded the curry into them, tossed a little chopped parsley on top and used the naan breads to dip into the sauce, it was delicious.

This is definitely one that we will be using again, any left over meat will do, however I will probably resort to trusted chicken in future.

 

Turkey Curry

Warm fresh Naan bread

Turkey Curry
Delicious aromatic curry, ideal for using up left over meats or any meat of your choice.
Servings Prep Time
4 people 20 minutes
Cook Time Passive Time
20 minutes 50 minutes
Servings Prep Time
4 people 20 minutes
Cook Time Passive Time
20 minutes 50 minutes
Turkey Curry
Delicious aromatic curry, ideal for using up left over meats or any meat of your choice.
Servings Prep Time
4 people 20 minutes
Cook Time Passive Time
20 minutes 50 minutes
Servings Prep Time
4 people 20 minutes
Cook Time Passive Time
20 minutes 50 minutes
Ingredients
Turkey Curry
Naan Bread
Servings: people
Instructions
Turkey Curry
  1. Peel and roughly chop the onions, medium pieces will do.
  1. In a large pot, add the vegetable oil and add the onions, mix them around until they are coated in the oil and cook for 2-3 minutes until they start to soften. Place the lid on the pot and allow to cook for 10 minutes, occasionally stirring to ensure they don't catch on the bottom of the pot.
  2. Once the onions are soft, add the crushed garlic, chopped ginger and stir to mix around. Then add the spices and allow to cook for 5 minutes, stirring occasionally.
  3. Place the stock pot into a jug and top with 300 ml of boiling water, mix and when dissolved add to the onion mixture. Stir the pot to blend everything, add the coconut cream and mix again. Allow the mixture to cook for 5 minutes until gently simmering.
  4. Add the turkey and grapes to the pot, then add the ground almonds and cook for another 10 minutes. Add the butter and allow to simmer until needed.
Naan Bread
  1. Place the dry ingredients into a bowl, mix around to blend everything together.
  2. Measure the milk and oil into a jug, add 2/3rds of the milk to the bowl and mix with the flour, add the remainder of the milk as required, you may not need all and you may need more. Your dough should come together and be soft but not sticky.
  3. When you are happy with the consistency of the dough, remove to a floured work surface and kneed until it all comes together. Split the dough into 4 and using a rolling pin, roll out 4 naan breads.
  4. Using a large frying pan, place on the cooker and add a little garlic oil, when it is hot, add 1 naan bread to the frying pan and cook until it is browning then flip over and fry the other side. It should take about 3-4 minutes per side.
  5. When the naan bread is cooked, spread a little butter over the hot bread just to add some authenticity.
Serving
  1. Give the curry a final stir and spoon into hot bowls. Top with the parsley/coriander and dip the naan bread into the sauce and enjoy.
Recipe Notes

The grapes are optional, there was a nice little pop of sweetness as you bite into one, but they didn't really bring anything to the flavour of the curry.

You can serve with boiled rice, however I prefer to just enjoy with the naan breads.

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Posted in Mains, Recipes Tagged with: , ,

Chicken with Lemon & Garlic
March 21st, 2016 by Lesley

Spring is here and I thought I would share a recipe that is ideal for this time of year, it can be served with so many different sides dished depending on the day and who you are going to be sharing the meal with.

Chicken is a regular on the menu in our house, so I am always looking for new things to do with it.

A slow roasted chicken dish that just melts in the mouth.

Chicken with Lemon & Garlic

Don’t get me wrong I love cooking and being in the kitchen, but sometimes it’s great to just put everything together in the oven and then get on with the other elements, either the sides for the dish or the dessert maybe.

The house is always filled with fantastic smells when this is cooking, the heady mix of lemons and garlic…. just delicious.

This recipe works better with chicken on the bone, the long slow roasting tenderises the chicken and the meat just falls off the bone when it is finished cooking with all the flavours cooked into the chicken.

Depending on how many people are coming to dinner I usually work on 1 chicken leg (thigh included) per person, with a few additional, just in case.

Chicken with Lemon & Garlic

 

 

Using a roasting tray that is just big enough to hold all the chicken, chopped and add the onions to the bottom of the roasting tray and then place the chicken in top, then top with the crushed garlic and lemon zest and then squeeze the chopped lemon over the chicken before pouring in the chicken stock into the baking tin, and season with salt and pepper.

Chicken with Lemon & Garlic

Tip : using a baking tray ‘just’ big enough, ensures chicken can cook in the juices that are released. If the tray is too big, the juices are usually lost and cook away.

I pre-heat the oven to 160c conventional/140c fan/Gas 3, and then pop the tray into the oven, I usually leave the chickens in the oven for 1 hr before checking how they are doing, then go for another hour and then after that it will depend on how brown and crispy they are on top. As long as there is still some liquid in the bottom of the roasting tray your chicken will be succulent and moist.

 

This chicken can be served hot, warm or cold, depends on what you are serving with it.

For this dish I was serving the whole plate as a hot dish, so I left the cooking until about 2 and half hours before it was being platted up and left the chicken in the oven until I was ready.

Chicken with Lemon & Garlic

I like to have a bit of sauce with my chicken, so I usually pour off some of the roasting pan juices into a pot, bring it to the boil and add a little cornflour and water mix and stir until I have the consistency I want.

I served it with roasted broccoli and pan-fried gnocchi, it was absolutely delicious, I do hope you enjoy it too.

 

Chicken with Lemon and Garlic
Delicious chicken dish with fantastic lemon and garlic cooked into the meat. Perfect for an alternative Sunday lunch or even cold on a buffet table.
Servings Prep Time
2 people 15 minutes
Cook Time
2 hours
Servings Prep Time
2 people 15 minutes
Cook Time
2 hours
Chicken with Lemon and Garlic
Delicious chicken dish with fantastic lemon and garlic cooked into the meat. Perfect for an alternative Sunday lunch or even cold on a buffet table.
Servings Prep Time
2 people 15 minutes
Cook Time
2 hours
Servings Prep Time
2 people 15 minutes
Cook Time
2 hours
Ingredients
Servings: people
Instructions
  1. Pre-heat the oven 160c conventional/140c fan/Gas 3.
  2. Peel and chop the onions, toss them into the baking tin.
  3. Place the chicken legs on top of the onions. Crush the garlic over the chicken legs, then zest the lemon and add to the top of the chicken legs, chop lemon into pieces, and squeeze over the chicken.
  4. Make up the chicken stock with the knorr chicken stock pot and 200ml of boiling water and add to the roasting tin. Pour the stock around the chicken so as not to 'wash' the lemon and garlic off of the chicken legs.
  5. Place the roasting tray into the oven and back for 1 hr, remove the chicken from the oven and check that there is enough liquid in the base of the tin. Spoon some of the liquid from the bottom over the chicken legs and return the chicken to the oven for a further 1 hr until the chicken skin is crispy and golden.
  6. Remove the roasting tray from the oven and pour off some of the juices from the tray, into a sauce pan and bring to a slow simmer.
  7. Place the cornflour into a cup/jug and add 2-3 tablespoons of cold water. You are looking for the consistency of milk. When the juices in the pot are simmering, slowly pour some of the cornflour mixture into the sauce pan, stirring as you do. Pour just enough of the cornflour mixture to get a nice coating consistency, not too wet, not too thick. Once you have the right consistency, turn off the heat until ready to use.
  8. Place some of the onions from the tray onto a plate and then top with the chicken legs, place a piece of the roast lemons onto the plate and serve.
Recipe Notes

Ensure the roasting tin is just big enough for all the ingredients to ensure that the mixture stays moist and succulent.

If you are making the chicken ahead, when it is fully cooked remove the roasting tray from the oven and cover with tin foil until it is required.

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Posted in Lemon, Mains Tagged with: , ,

Mushroom Risotto
December 28th, 2015 by Lesley

Well it has been one of those days today, the sun is shining, the sky blue but its cold outside. So of course we are all looking for something to warm us through.

So a delicious risotto is on the cards for this evening.

Mushroom Risotto

 

 

 

 

 

 

 

 

 

 

 

 

I do enjoy a rich creamy risotto with some delicious mushrooms, just what the doctor ordered……

I decided that I would use up some frozen vegetables that were in the freezer too, need to make some more space for the up and coming cooking courses.

A risotto is fantastic dish that can be used for a weekday supper or an elegant dinner party.

A few years ago we were on holiday in Corfu and we found a wonderful family restaurant that served Mussel Risotto, it was absolutely divine, I have recreated the recipe and will post it another day. but it did give me a new view of what a risotto should be….

Start off by chopping the onion, relatively small, then prepare the mushrooms, depending on the size of your mushrooms, cut into quarters or halves, you want to keep them chunky.
Mushrooms & onions

 

 

 

 

 

 

Add the butter to a pot and allow to melt before adding the chopped onions. 

IMG_2923

 

 

 

 

 

 

 

 

Heat the stock in a pot and add the chopped mushrooms. Allowing the mushroom flavour to enhance the stock.

IMG_2927

 

 

 

 

 

 

 

Allow the onions to cook in the melted butter until softened and add the crushed garlic clove.

IMG_2926

 

 

 

 

 

 

 

Then add the rice and mix well, ensuring that the rice is coated in the melted butter.

IMG_2928

 

 

 

 

 

 

Add the wine and allow the rice to cook in the wine, (3-4 minutes), mix to ensure the rice starts to cook in the wine.

IMG_2929

 

 

 

 

 

 

 

When the wine is fully absorbed into the rice, start adding the stock a ladle at a time, waiting until the previous ladle is absorbed before adding the next ladle.

IMG_2933

 

 

 

 

 

 

 

Continue until all the stock is absorbed and the rice is cooked. Test by tasting.

IMG_2936

 

 

 

 

 

 

 

When the rice is ready, (softened with a little bite)  add the mushrooms from the stock pot and mix through.

An optional step is to add extra vegetables, I added some frozen garden peas and chopped green beans, for an added bit of colour and texture.

IMG_2938

 

 

 

 

 

 

 

Add the grated Parmesan cheese and mix through, beating the risotto with a wooden spoon to create a creamy sauce. Add 2 teaspoons of soft butter and allow it to melt into the risotto. Mix again to fully combine.

IMG_2942

 

 

 

 

 

 

 

Now you will have a delicious ‘creamy’ risotto. Enjoy.

 

Mushroom Risotto
Delicious creamy mushroom risotto, ideal for any mid week meal.
Servings Prep Time
2 people 15 minutes
Cook Time
40 minutes
Servings Prep Time
2 people 15 minutes
Cook Time
40 minutes
Mushroom Risotto
Delicious creamy mushroom risotto, ideal for any mid week meal.
Servings Prep Time
2 people 15 minutes
Cook Time
40 minutes
Servings Prep Time
2 people 15 minutes
Cook Time
40 minutes
Ingredients
Servings: people
Instructions
  1. Start off by chopping the onion, relatively small, then prepare the mushrooms, depending on the size of your mushrooms, cut into quarters or halves, you want to keep them chunky.
  2. Add the butter to a pot and allow to melt
  3. Make the stock in a pot and add the chopped mushrooms, bring to the boil and allow the mushroom flavour to infuse into the stock.
  4. Add the chopped onions to the pot with the melted butter and allow the onions to soften, without any colour
  5. Add the garlic and cook for another 1 minute. Do not allow the garlic to burn or it will turn bitter.
  6. Add the rice to the pot with the onions and garlic and mix to ensure the rice is coated in the melted butter.
  7. Add the wine to the pot and allow the rice to absorb the wine. Stir occasionally to ensure the rice is cooking evenly.
  8. Once the wine is absorbed, start adding the stock. 1 ladle at a time, allowing the rice to absorb the stock before adding the next ladle.
  9. Once nearly all the stock has been added, check the rice to see if it is 'done' yet. It should be soft, but with a little bite to it.
  10. Beat the risotto with the wooden spoon, this will bring out the starch and create a 'creamy' texture to your risotto.
  11. Add the mushrooms from the stock pot and mix through the risotto. Check for seasoning and add a little salt if needed. ** If not serving immediately, follow the instructions in Recipe Notes**
  12. If you are using additional vegetables (I used frozen peas and chopped green beans) add them now and fold through the risotto.
  13. Add the Parmesan cheese and again fold through the risotto add 2 teaspoons of soft butter, allow to melt and fold through the risotto again. You will have a wonderful creamy sauce.
  14. When ready to serve, place a couple of big spoons of the risotto into a bowl and sprinkle the top with a little Parmesan cheese to taste.
Recipe Notes

** You can make this 30 minutes before serving.

Cook until the stage of adding the mushrooms, (before adding the additional vegetables) turn off the heat and put a lid on, to keep the risotto warm.

When you are ready to serve, remove the lid from the pot, and set a low heat under the pot, add a little boiling water to the pot and mix through the risotto, to loosen the mixture.

Continue to mix the risotto is it is coming back to temperature and then add the frozen vegetables, Parmesan and butter and serve as above.

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Prawn & Avocado Spaghetti
October 19th, 2015 by Lesley

The sun is out and spring has sprung so I decided we needed something to eat to match the sunshine outside.

Prawn & Avocado Pasta

 

 

 

 

 

 

 

 

 

I was having a look at various recipes (a common hourly occurrence for me) and seen some pasta dishes, one of which had avocado so that was it, decision made, something with pasta and avocado.

I do like Caesar salad dressing too and decided I wanted to use some anchovies in the dressing for that ‘kick’.

I do like just having a look to see what I have in the fridge/freezer and building a dish from that and this is just one of those dishes.

I started by boiling a pot of water and added salt and olive oil then added the spaghetti, it was the nice thin spaghetti, so doesn’t take too long and also great for dishes that are served cool/cold.

I then cut and scooped the avocado flesh into a bowl and with a fork I mashed it up a bit, added some lemon juice and a crushed garlic clove and gave it a good mix. Gave it a taste for seasoning and before I added any salt I added the anchovy paste, another taste and then a little salt just to bring all the flavours together. Then just to finish off the Caesar dressing theme, I added some grated Parmesan cheese and that was it.

I decided to have a look for some vegetables and off to the freezer I went, of course you can use fresh if you have, but I was using what I had to hand. So some broccoli, asparagus and large prawns from the freezer and we had all of the ingredients ready for this dish.

Once the spaghetti was ready, I removed it to a colander and added the frozen broccoli and chopped asparagus to the boiling pasta water and allowed them to defrost and warm through.

I defrosted the prawns and then we were ready to bring everything together.

I drained the veg and placed it back in the pot, then added the spaghetti gave it a little mix and then added the avocado dressing, making sure that the dressing and the spaghetti was well combined. Then the final ingredient is the prawns and I added them to just combine all the elements together.

Then it is just to split the spaghetti to the bowl and grate a little more Parmesan over the top and ‘Viola’ you have a wonderful meal.

Prawn & Avocado Spaghetti
Delicious juicy prawns in a bowl of spaghetti with broccoli and asparagus in an avocado sauce. Summer on a plate.
Servings Prep Time
2 people 20 minutes
Cook Time
20 minutes
Servings Prep Time
2 people 20 minutes
Cook Time
20 minutes
Prawn & Avocado Spaghetti
Delicious juicy prawns in a bowl of spaghetti with broccoli and asparagus in an avocado sauce. Summer on a plate.
Servings Prep Time
2 people 20 minutes
Cook Time
20 minutes
Servings Prep Time
2 people 20 minutes
Cook Time
20 minutes
Ingredients
Servings: people
Instructions
  1. Place a large pan of water onto boil, add 1 teaspoon of salt and 1 tablespoon of olive oil to the water before adding the spaghetti. Once the pasta is ready remove to a colander to drain, add a little more oil to ensure it does not stick together.
  2. Cut and spoon the avocado into a bowl, add the juice of half the small lemon and mix together, add the crushed garlic clove, salt and anchovy paste and mix again. Taste and adjust the seasoning as required.
  3. Add 20g of Parmesan cheese and mix. Leave to the side.
  4. Add the frozen broccoli and asparagus to the pasta water and allow to simmer for 3-4 minutes to defrost and heat through. Remove the vegetables to a bowl.
  5. Add the pasta back into the large pot, add the vegetables and mix together, then spoon over the avocado mixture and mix again to mix and coat the spaghetti with the dressing. Then add the prawns and serve into 2 bowls. Top with the remaining 10g of Parmesan Cheese.
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Posted in Dairy Free, Mains, Salads

Courgette Spaghetti with mushroom sauce
June 1st, 2015 by Lesley

We have been on a bit of a health kick recently, cutting out potatoes, pasta, rice, white bread, its amazing how quickly it makes a difference.

Of course there are a few things that you miss and pasta happens to be one of them, for a few reasons, including ease of preparing a meal and the various sauces that you can create.

I decided that we needed to incorporate a few more vegetables in to our diet too, we are generally quite good, but we needed a concerted effort, well ok, I needed to make a concerted effort as of course it is me who creates, prepares and produces the meals in our house. (My choice, as I always have to be doing something new).

I had seen the latest craze with the spiralizers and all the wonderful ‘spaghetti’ that can be made from the various vegetables, so I am on a mission to see how many new recipes I can create using the Cuizique spiralizer.

Courgette Spaghetti with mushroom sauce

 

 

 

 

 

 

 

Tonight’s recipe is using courgette (zucchini) , they are great for this as they are usually straight(ish) and easy to whizz through the Cuizique spiralizer. I have used broccoli and celeriac, and I will write up the recipes for them and link them back shortly.

I took 2 large courgettes and whizzed them through the Cuizique spiralizer, this new unit is great as the handle is above the vegetables, pushing them down onto the blades and it only really needs the weight of your hand to push it through the blades and then the cup underneath catches the spaghetti. Its really easy to clean afterwards and all the blades can be stored in the jug for storage.

I popped the spaghetti into a large pot filled with salted water, bringing it to the boil and blanched the courgette for 2 minutes, then drained them and left them in the colander until the sauce was ready.

I started on the mushroom sauce, I used the white button (Paris) mushrooms, I know they are not known for their flavour, but I find here (in France) they are great and not over powering,   I split the caps from the stocks and cleaned them with a paper towel, NEVER wash mushrooms as they just soak up the dirty water, the best thing to do is to use some kitchen paper or if they are really bad, use a small pastry brush. I roughly chopped the stocks and sliced the mushroom caps.

I melted some butter in a medium pot on a low heat, and once melted I added the chopped shallot and cooked until they were soft, but no colour, then I added the crushed garlic and mushroom stocks, and cooked for another 2 minutes. Then I added the white wine and brought it to the boil, letting it boil for 2 minutes, burning off the alcohol, then add then I added the chicken stock and simmered for 5 minutes.

(** Use vegetable stock for a Vegetarian sauce)

I removed the pot from the heat, and using my trusty hand whisk, blitzed the mixture, (of course it did splash a bit, but I just tilted the pot so it wasn’t all over me) until the stock has been pureed, it will be a bit thicker with the shallots and mushroom stocks,  I returned the pot to the heat and added the mushroom slices.

I gave it a quick mix and allowed the mixture to come back to the boil and simmered it for 5 minutes, before adding the cream, this is always the tense moment to see if the sauce will split, with the hot stock and cold cream, I have found that if you pour the cream in and leave it to stand for about 1 minute it is less likely to split, but if it does, I have a couple of handy tips to bring it back (see tips below) without throwing it away and starting again…. allow the sauce to reduce a little and thicken, taste the sauce to see if you have the flavour (creamy mushroom), if it is still not ‘just’ as you expect, then continue to simmer for another 5 minutes.

Sometimes the flavour is there, but its just not thick enough, so I add a little corn flour mixture and it does the trick. Make sure your cornflour mixture is very watery, 1 tsp cornflour + 3 tsp cold water, the more diluted the mixture, the quicker it is to thicken the sauce and no floury taste :-)

To serve up, I poured boiling water over the courgette to just refresh it, I added it back into the pot (it was boiled in) and added a couple of spoons of the mushroom mixture and mixed it all through, then using tongs I grabbed a big portion and twisted it around then placed into a bowl, and then it was mushroom sauce time….. mmmm… yummy, I do like this mushroom sauce.

This was a great meal, creamy and delicious.

Essential kitchen tool : Cuizique PREMIUM Spiralizer

Courgette spaghetti with mushroom sauce
Courgette spaghetti with rich creamy sauce, a great way to get more vegetables into your diet without trying too hard. In addition this is gluten free to as the spaghetti is the thin slices of courgette.
Servings Prep Time
2 people 20 minutes
Cook Time
30 minutes
Servings Prep Time
2 people 20 minutes
Cook Time
30 minutes
Courgette spaghetti with mushroom sauce
Courgette spaghetti with rich creamy sauce, a great way to get more vegetables into your diet without trying too hard. In addition this is gluten free to as the spaghetti is the thin slices of courgette.
Servings Prep Time
2 people 20 minutes
Cook Time
30 minutes
Servings Prep Time
2 people 20 minutes
Cook Time
30 minutes
Ingredients
Servings: people
Instructions
  1. Set-up your spiralizer, using the smallest cutter.
  2. Top and tail your courgettes, and cut in half, just so they are easy to use in the spiralizer.
  3. Work your courgettes through the spiralizer and place them in a pot of warm salted water. When ready, place the pot on the heat and bring to the boil. Cook for 2 minutes and then drain in a large colander.
  4. In a medium pot, melt the butter over a low heat and then add the chopped shallots. Mix around to make sure they are all coated in the melted butter. Add the mushroom stocks and crushed garlic and cooked for a further 2 minutes.
  5. Pour in the white wine and bring the mixture to the boil for 2 minutes allowing the alcohol to burn off.
  6. Add the chicken (or vegetable) stock and boil again for 5 minutes.
  7. Remove the pot from the heat and using a hand blender, blend the mixture until all the shallots and mushroom stocks are pureed.
  8. Return the pot to the heat and add the sliced mushrooms. Simmer for 5 minutes and then add the cream. Leave for 1 minute before stirring, Allow the mixture to come to the boil and simmer for 5 minutes.
  9. Taste the sauce and if you have the correct taste, but just not thick enough, mix 1 tsp of cornflour with 3 tsp of cold water and drizzle the mixture into the sauce, stirring all the time, until you have the desired consistency.
  10. Pour boiling water over the courgette spaghetti to refresh it, then add back into the large pot and add some of the mushroom sauce, mix it through and then with some tongs, grab some spaghetti and place it in the middle of your bowl, and then pour over some of the sauce.
Recipe Notes

You can substitute vegetable stock instead of the chicken stock to have a completely vegetarian dish.

If the sauce is not thick enough add a mixture of cornflour and cold water and add to the simmering sauce, mixing all the time, until you have the desired consistency.

Sauce Splits : If your sauce splits, I know if a couple of ways to bring it back -

1) Use a mixture of cornflour and cold water, the thickening will bring everything back together

or

2) A hand blender is great, so if your mushroom sauce slits, remove the mushroom slices out to a bowl, and use the hand blender to whiz everything up, the sauce will come back together and then you can add the mushroom slices back into the sauce and continue to reduce until you have the thickness you want.

Reason for removing the mushroom slices, if you don't you will have a mushroom puree, rather than a mushroom sauce.

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IMG_2669
May 28th, 2015 by Lesley

Wow, what a wonderful few days, the sun has been shinning and it is really starting to feel like summer is on its way.

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I have been looking at new recipes (nothing new there) and decided that it needed to be salmon, I do love the wonderful pink shades of fresh salmon, a lovely summer dish and this one is ideal as a mid week dinner or it is elegant enough for a dinner party.

Once you have tasted the roasted broccoli, you won’t cook broccoli any other way.

When we find salmon, either fillets or whole, then its a must for me, so hopefully you will enjoy this recipe/meal as much as we did.

This meal is cooked in 30 minutes, it takes a little preparation, but probably about 10 minutes, so a great one for a mid-week meal, we thoroughly enjoyed this dish, I know it will be on the menu again next week without a doubt.

I prepared the broccoli but cutting off the main stock and cut the florets into smallish pieces, and then tipped them into an oven tray, then poured over the olive oil, lemon and garlic mixture over the broccoli, mix them all together to make sure they are well covered in the oil mixture and then I place in the pre-heated oven (240c), I like to use a very hot oven, so you can get the charred edges, there is just something that this type of cooking adds to the broccoli, it reminds me of the crispy seaweed you can get from the Chinese takeaway restaurants in Scotland. (I digress) Anyway the flavour is just fantastic.

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Then I took the beetroot, I used 2 medium beetroots from a vacuum pack, they are already cooked, so it is again the charring that makes all the different to the beetroot. I cut each beetroot into quarters and placed into an oven proof dish and drizzled over the olive oil and balsamic vinegar. Popped them into the oven with the broccoli and then it was time to get the salmon fillets ready.

I placed the salmon fillets into a microwave dish, yes a microwave dish, this is the easiest and best way to cook Salmon, it takes no time at all, and they are cooked and still moist and delicious.

Cooking the salmon this way, reduces the fishy smell in the kitchen, there are lots of ways to cook the salmon, but this is my favourite.

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So back to the salmon fillets, as I said, place them into a microwave dish, and top with the pesto, then cover with some cling film (plastic wrap), ready to be cooked when the vegetables are ready.

After the vegetables have been in the oven for 15 minutes, remove them and turn over so you can get the charring on all sides, place the trays back into the oven and cook for a further 15 minutes.

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When the vegetables are cooked, remove them from the oven and place the salmon fillets into the microwave and cook on full for 2.5 minutes. Remove the salmon from the microwave and leave for 1 minute will your place the vegetables on your plates.

Transfer the broccoli and beetroot to your plates and then the salmon.

Again, this is a fantastic dish, I hope you enjoy it as much as we did.

 

 

Salmon Fillet with roasted broccoli and beetroot
Delicious pesto topped salmon fillets served with roasted broccoli and beetroot, a wonderful mid-week dinner and elegant enough for a dinner party. Once you have tried the roasted broccoli, you will not eat it any other way.
Servings Prep Time
2 people 10 minutes
Cook Time
30 minutes
Servings Prep Time
2 people 10 minutes
Cook Time
30 minutes
Salmon Fillet with roasted broccoli and beetroot
Delicious pesto topped salmon fillets served with roasted broccoli and beetroot, a wonderful mid-week dinner and elegant enough for a dinner party. Once you have tried the roasted broccoli, you will not eat it any other way.
Servings Prep Time
2 people 10 minutes
Cook Time
30 minutes
Servings Prep Time
2 people 10 minutes
Cook Time
30 minutes
Ingredients
Servings: people
Instructions
  1. Heat the oven to 240c.
  2. Pour the olive oil into a small bowl, add the crushed garlic and the zest and juice of the lemon, add a pinch of salt, mix together.
  3. Take the broccoli and break into the florets, cutting off the thick stocks.
  4. Transfer the broccoli to a baking tray and pour over the oil mixture, using 2 spoons, turn the broccoli around in the dressing to ensure it is well covered. Place in the oven and cook for 15 minutes.
  5. Remove the broccoli from the oven and turn over the florets, and place back in the oven for another 15 minutes, until the florets are charred on all sides.
  6. Cut the beetroot into wedges and place into an oven proof dish, drizzle over the olive oil and balsamic vinegar, and place in the oven for 25 minutes, remove after 10 minutes and turn over, then return to the oven for the remaining 15 minutes.
  7. Place the salmon fillets into a microwave dish, spread the top with the pesto and cover the dish with cling film, once the broccoli and beetroot is ready. Place the salmon into the microwave and cook on full for 2 minutes.
  8. Transfer the roasted broccoli and beetroot to the plate and then the salmon. Enjoy.
Recipe Notes

I usually serve 150 - 200 grams of salmon per person.

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