Category Archives: Easy

Recipe: White Soda Bread

White Soda Bread
White Soda Bread

Ingredients;

340g plain flour
5g salt
5g bicarbonate of soda
290ml buttermilk


Preheat the oven to 200C.

Sieve the flour, salt and bicarbonate of soda into a large bowl and stir.

Make a well and pour in the buttermilk, then mix quickly to make a dough.

Place on a lightly floured surface and knead briefly, you almost want to treat the dough like it’s really hot when you’re kneading it, handling it as little as possible. Then form into a round and flatten slightly before placing it on a lightly floured baking sheet.

Cut a cross in the top with a sharp knife and bake for about 30 minutes or until the loaf sounds hollow when tapped on the bottom.

Cool on a wire rack.

Recipe: Braised Rice Pilaf

Braised Rice Pilaf
Braised Rice Pilaff

Ingredients;


50g butter
25g onion, chopped
100g long grain white rice
200ml chicken stock
A pinch of turmeric


Place half the butter in a saucepan and add the onion, cook gently over a low heat for 2-3 minutes without colouring. Then add the rice and turmeric and stir well.

Cook for another 2-3 minutes without colouring, and add twice the amount of stock to rice.

Season and cover with a lid, then bring to the boil and transfer in a covered oven -proof dish to a hot oven (230C) for approx. 15 minutes until cooked.

Remove immediately and transfer to a cold saucepan, carefully mix in the remaining butter, correct the seasoning and serve.

Recipe: Celeriac Puree

Celeriac Puree
Celeriac Puree

Ingredients;

600g Celeriac
Salt
Pepper
Milk
25g butter


I’m not a huge fan of purée on main course plates, but celeriac has such great flavour and goes so well with brown meats, particularly roast beef, so I find myself loving this. Plus, it’s really easy to make 😉

Wash, peel and rewash the celeriac. Chop it into 1 cm dice and place in a saucepan and barely cover with a half and half mix of milk and water, add a little salt.

Bring to the boil and simmer gently until tender and drain well, retaining the liquid. Place the celeriac chunks into the blender along with the butter and roughly half the retained liquid. Blend until smooth, if they won’t blend or the purée is a little thick you can add more of the retained liquid to help, but remember it’s a purée not a soup 😉

Taste and adjust the seasoning as required with salt and pepper.

Return it to the pan, to reheat until serving.

Recipe: How to Steam Broccoli

Steamed Brocoli
Steamed Brocoli

Ingredients;


1 head of broccoli
Vinaigrette Dressing


Prepare the broccoli by cutting the florets from the stalk and chopping into roughly equal sized pieces. Next peel and dice the stalk into small chunks.

Place some water in a saucepan, not enough to reach the bottom of your steamer basket, and bring this to the boil and reduce to a simmer.

Load the steamer basket with the stalk chunks first and then the broccoli florets on top.

Place the steaming basket into the saucepan and cover with a tight lid. Cook until done (a knife or skewer slides through easily) this should only take 4 – 5 minutes. Then remove from the heat and toss gently in some vinaigrette for a tasty alternative to plain veg.

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Recipe: Frittata Chistorra

Frittata Chistorra
Frittata Chistorra

Ingredients;

1 Handful of fresh herbs (parsley, oregano, thyme) finely chopped
2 x onions, finely diced
2 cloves garlic, finely diced
1 stick of celery, finely diced
1 x sweet pepper, finely sliced
Approx. 20cm Chistorra finely sliced (substitute other dried meat if unavailable)
4 x eggs
30g Pecorino cheese, grated
30g goat’s Gouda cheese, grated
30g Red Leicester cheese, sliced

Serves 2


Get your frying pan on to a medium high heat with a little olive oil. Add the onions and fry them gently for ten to fifteen minutes or until they begin to caramelise.

While you wait, beat your eggs well, trying to incorporate as much air as possible, add in the grated cheeses as well as the fresh herbs and beat some more.

Once the onions have started to caramelise add in the garlic and fry for about a minute before adding the celery and continuing to fry gently for about five minutes. At this point you want to add the sweet pepper and fry for about a minute more, before pouring the egg mix over and stirring well. You will need to be quick doing this as the egg will start to cook as soon as it hits the pan. I use a plastic whisk to keep everything moving as I add the eggs and try to make sure that all the ingredients are evenly distributed around the pan.

Now leave this mixture to cook in the pan until you see the eggs start to cook at the very edge of the pan. Now, quickly add the sliced Chistorra over the top of the frittata and crumble the Red Leicester cheese over as well.

Place under a preheated grill and continue to cook until the centre of the frittata has solidified and the cheese has just started to brown at the edges. Divide the Frittata into slices just like you would a pizza and serve with a small side salad.