Nosh
Chicken Satay Salad
Stir-fry Broccoli with Coconut
Cream of Shiitake Mushroom Soup
Tuscan Chicken & Vegetable Soup
SIDES
& Vegetable Traybake
MAIN COURSE
Creamy Salmon, Leek & Potato Traybake
Banging Salt Beef by Trailhead Bagel
Creamy Balsamic Pork
Chicken Chow Mein
Rosemary Lamb and Mushroom Rigatoni
Halloumi
TREATS
Banana Pancakes
Brownies
STARTERS
chicken satay salad
SERVES 2
1 tbsp tamari
1 tsp curry powder
¼ tsp ground cumin
1 garlic clove finely grated
1 tsp clear honey
2 skinless chicken breasts
1 tbsp peanut butter
1 tbsp sweet chilli sauce
1 tbsp lime juice
Sunflower oil
2 little gem lettuce hearts
¼ sliced cucumber
1 banana shallot, sliced
Coriander
Pomegranate
1. Pour the tamari into a large dish and stir in the curry powder, cumin, garlic and honey. Mix well. Slice the chicken breasts in half horizontally to make 4 fillets in total, then add to the marinade and mix well to coat. Set aside in the fridge for at least 1 hour, or overnight, to allow the flavours to penetrate the chicken
2. Meanwhile, mix the peanut butter with the chilli sauce, lime juice, and 1 tbsp water to make a spoonable sauce. When ready to cook the chicken, wipe a large non-stick frying pan with a little oil. Add the chicken and cook, covered with a lid, for 5-6 mins on a medium heat, turning the fillets over for the last min, until cooked but still moist. Set aside, covered, to rest for a few mins.
3. While the chicken rests, toss the lettuce wedges with the cucumber, shallot, coriander and pomegranate, and pile onto plates. Spoon over a little sauce. Slice the chicken, pile on top of the salad and spoon over the remaining sauce. Eat while the chicken is still warm.
STIR-FRY BROCCOLI WITH COCONUT
SERVES 4
6 tbsp vegetable oil
3 ½ tsp mustard seed
3 tbsp curry leaves
a pinch chilli flakes
4 red onions, thickly sliced
100g ginger shredded
800g thin-stemmed broccoli
3 tbsp desiccated coconut
Juice of 2 limes
1. Heat the oil in a large wok or saucepan set over a medium heat. Toss in the mustard seeds followed by the curry leaves (if you are using dried curry leaves add them later on with the broccoli) and chilli flakes. Swirl everything around until the leaves stop spluttering, then add the onions and ginger and fry for 3-4 mins over a high heat.
2. Stir in the broccoli (and dried curry leaves if using) and continue frying over a high heat until just tender, stirring all the time. Scatter over the coconut (if you are using desiccated coconut, soak it in hot water for 5 mins before tipping into a sieve, draining away any liquid, and adding to the pan at the end of cooking), stir to mix and sharpen with the lime juice.
cream of shiitake mushroom soup
SERVES 8
225g shiitake mushrooms
½ medium onion
120g butter
750ml chicken stock
750ml beef stock
2 tablespoons sesame seeds
½ teaspoon salt
250ml double cream
1 tablespoon chives
1. Sauté the mushrooms and onions in half the butter for 5 minutes over a medium heat.
2. Mix the stocks together then add the mushrooms and onions to the stock.
3. Add the sesame seeds (optional) and remaining butter to the stock and heat, stirring continuously, until the butter melts.
4. Add the salt then cook over a low heat for 10 minutes.
5. Cool slightly then stir in the cream and mix until well blended. Do not allow the soup to boil.
6. Serve the soup warm or cold, garnished with chives if desired.
Tuscan CHicken & Vegetable soup
SERVES 4 - 6
1 tbsp olive oil
2 large chicken breasts
1 onion, diced
2 cloves of garlic, crushed
1/2 tsp dried thyme
1 stick of celery
2 medium carrots
2 medium potatoes
1L chicken stock
1/2 tsp salt
1/2 tsp black pepper
800g cannellini beans
100g kale
2 tbsp grated parmesan
Parsley
1. Heat a large pan until hot, and add the oil.
2. Add the onions, celery, garlic and carrots and fry for 2 minutes.
3. Add the potatoes and fry for another 5 minutes.
4. Add the chicken breast pieces, give it a good mix and fry for 2 minutes.
5. Add the chicken stock and the cannellini beans into the pan and stir.
6. With a lid on the pan, bring to the boil then reduce to simmer for 15/20 minutes.
7. Add the kale for the last 2 minutes of cooking.
8. Taste and season accordingly.
MAIN COURSE
Creamy salmon, leek & potato traybake
SERVES 2
250g baby potatoes
2 tbsp olive oil
1 leek, sliced
1 crushed garlic clove
70ml double cream
1 tbsp capers
1 tbsp chives
2 skinless salmon fillets
mixed rocket salad
1. Heat the oven to 200C / 180C fan / gas 6. Bring a medium pan of water to the boil. Add the potatoes and cook for 8 mins. Drain and leave to steam-dry in a colander for a few minutes. Toss the potatoes with 1/2 of the oil and plenty of seasoning in a baking tray. Put in the oven for 20 mins, tossing halfway through the cooking time.
2. Meanwhile, heat the remaining oil in a frying pan over a medium heat. Add the leek and fry for 5 mins, or until beginning to soften. Stir through the garlic for 1 min, then add the cream, capers and 75ml of hot water, then bring to the boil. Stir through the chives.
3. Heat the grill to high. Pour the creamy leek mixture over the potatoes, then sit the salmon fillets on top. Grill for 7 - 8 mins, or until just cooked though. Serve topped with extra chives and capers, and a salad on the side.
Banging salt beef by trailhead bagel
SERVES 1
2 slices of Trailhead
Foods PGI salt beef
1 bagel, split and toasted
1 egg
1 tbsp fried onions
1 tsp mayonnaise
1 tsp ketchup
1 tsp siracha sauce
Vodka
Fresh greens (optional)
1. Prepare the dressing: In a small bowl, mix the mayonnaise, ketchup, siracha sauce, and a splash of vodka to create your own Russian dressing. Adjust the level of spice to taste.
2. Fry the Egg: Heat a little oil in a pan and fry the egg to your liking, ensuring the yolk stays runny for the best texture.
3. Assemble the Bagel: On the bottom half of the toasted bagel, layer the slices of salt beef. Top with the fried onions, a fried egg, and a generous drizzle of the Russian dressing. Add fresh greens if desired.
4. Serve: Place the top half of the bagel on or (serve open) and serve immediately, perfect for a healthy lunch or street food-inspired snack.
Creamy balsamic pork
SERVES 4
12 pork medalions
2 cloves of crushed garlic
150 ml apple juice
1 chicken stock cube
2 tbsp balsamic vinegar
90g reduced-fat cream cheese
Salt and pepper
low-calorie cooking spray
1 red onion (finely sliced)
150g mushrooms (sliced)
1. Season the pork medallions with a little salt and black pepper.
2. Spray a large frying pan with the cooking spray, and place over a medium heat. When the pan is hot, add the pork medallions and seal each side for 1-2 minutes. Remove from the pan and place to one side.
3. Add the onions to the pan, and sauté for 5 minutes, until softened. Add the garlic and cook for a further minute.
4. Pour in the apple juice, stock and balsamic vinegar, and bring to the boil.
5. Stir in the cream cheese and mustard until blended.
6. Return the pork to the pan and reduce the heat to a simmer. Add the mushrooms.
7. Cook undercover for 15 minutes, turning the pork medallions over halfway through.
8. Taste and season with some salt and pepper if needed. Serve!
CHICKEN CHOW MEIN
SERVES 4
2 packs of egg noodles
2/3 large chicken breastssliced into 1cm-thick strips
2-3 tbsp vegetable oil
2/3 garlic cloves or a tsp of “Lazy Garlic” - finely chopped
1⁄2 white onion – thickly sliced
1 carrot – Julienned
5/6 diced mushrooms
2 tbsp light soy sauce
1 spring onion - roughly chopped
1/2 cabbage - sliced
1 chilli or a tsp of “Lazy Chilli“ (Optional)
Salt & pepper
1. Heat 2 tbsp vegetable oil in a large lidded Wok or a deep-frying pan set over a medium heat on your largest hob ring. Once the oil is slightly glistening, add the chopped garlic and chili if you want some kick and fry for 30 seconds.
2. Add the chicken to the wok. Keep stir-frying until 70% of the chicken has changed from opaque to white. If the chicken is sticking to the pan, add another 1 tbsp oil.
3. Add the onion, mushrooms and carrots and toss with the chicken. Stir-fry for another 30 seconds.
4. Turn off the heat, then add the soy sauce, salt & pepper. Stir gently then turn the heat back on to high.
5. Add the egg noodles and gently toss for about 15 seconds. Add the cabbage on top of the noodles, place a lid on and let it steam for 30 seconds. Remove the lid, then mix the softened cabbage in with the noodles for about 10 seconds. Replace the lid and steam for another 30 seconds.
6. Add the chopped spring onion on top. Give a final gentle toss to work in the spring onion. Serve immediately.
Rosemary Lamb and Mushrooom Rigatoni
SERVES 4
360g rigatoni pasta
4 garlic cloves
400g lamb mince
180g sliced mushrooms
60g tomato puree
2 tbsp rosemary
150g creme fraiche
56g red wine stock paste
40g parmesan cheese
40g wild rocket
1. Add the rigatoni and 1/3 tsp of salt to a large saucepan of boiling water and cook for around 12 minutes or until tender.
2. Meanwhile, peel and grate the garlic.
3. Heat a drizzle of oil in a large frying pan. Once hot, add the lamb. Fry until brown, 5-6 mins and discard any excess fat. Season with salt and pepper..
4. Add the sliced mushrooms and stir-fry until golden 2-4 mins.
5. Add the garlic, tomato puree, and dried rosemary to the pan. Cook, stirring, for 1-2 mins.
6. Stir in the creme fraiche, red wine stock paste and water for the sauce (200ml). Bring to the boil, then lower the heat and simmer until slightly thickened, 2-3 mins.
7. Once the sauce has thickened, stir in the parmesan cheese. Add a splash of water if you feel it needs it. Taste and add salt and pepper if needed.
8. Add the cooked pasta to the sauce and stir to combine.
9. Serve, and top with rocket if desired.
SIDES
halloumi & vegetable traybake
SERVES 4
400g halloumi
1 medium onion
2 red bell peppers
1 courgette
100g cherry tomatoes
Peri peri seasoning
1/2 tbsp nutmeg
1 tbsp paprika
Low-calorie oil spray
Salt and pepper
1. Preheat the oven to 200C / 180C fan.
2. Chop the halloumi into 2cm sized cubes, and generously season with peri peri seasoning.
3. Heat the oil in a pan over high heat. Add the halloumi and fry until crispy.
4. Meanwhile, chop the onion, red bell peppers, courgette, and cherry tomatoes into large chunks and add to a baking tray, and cover with oil.
5. Add the nutmeg and the paprika to the baking tray, ensuring an even coating. Add salt and pepper to taste.
6. Add the fried halloumi to the baking tray, and place in the oven.
7. Bake for 20 minutes, and serve immediately.
SWEET TREATS
easy banana pancakes
MAKES 12 PANCAKES
350g self-raising flour
1 tsp baking powder
2 very ripe bananas
2 medium eggs
1 tsp vanilla extract
250ml whole milk
Butter
TO SERVE:
2 bananas
Maple syrup
Pecan halves
1. Sieve the flour, baking powder and a generous pinch of salt into a large bowl. In a separate mixing bowl, mash the very ripe bananas with a fork until smooth, then whisk in the eggs, vanilla extract and milk. Make a well in the centre of the dry ingredients, tip in the wet ingredients and swiftly whisk together to create a smooth, silky batter.
2. Heat a little knob of butter in a large non-stick pan over a medium heat. Add 2-3 tbsp of the batter to the pan and cook for several minutes, or until small bubbles start appearing on the surface. Flip the pancake over and cook for 1-2 mins on the other side. Repeat with the remaining batter, keeping the pancakes warm in a low heat oven.
3. Stack the pancakes on plates and top with the banana slices, a glug of sticky maple syrup and a handful of pecan nuts, if you like.
beetroot brownies
SERVES 4
500g raw beetroot
100g unsalted butter
200g dark chocolate
1 tsp vanilla extract
250g golden caster sugar
3 eggs
100g plain flour
25g cocoa powder
1. Top, tail and peel the beetroot . Roughly chop and put into a large bowl. Add a splash of water, cover with cling film, then microwave on high for 12 mins or until tender.
2. Heat oven to 180C/160C fan/gas 4. While the beetroot cooks, butter then line a 20 x 30cm traybake. Roughly chop the chocolate and cut the butter into cubes. Tip the cooked beetroot into a sieve, then put into a blender with the chocolate, butter and vanilla. Whizz until the mix is as smooth as you can get it.
3. Put the sugar and eggs into a large bowl, then beat using an electric hand whisk until thick, pale and foamy, about 2 mins. Spoon the beetroot mix into the bowl (it won’t look too pretty at this stage, but bear with me), then use a large metal spoon to fold it into the whisked eggs. Try to conserve as much air in the mixture as you can. Sift in the flour and cocoa powder, then gently fold these in to make a smooth batter.
4. Pour into the prepared tin and bake for 25 mins or until risen all over, with just the merest quiver under the centre of the crust when you shake the pan. Cool completely in the tin, then cut into squares.
alex’s famous bara brith
1 loaf
Stage 1:
200ml water
150g Sultanas
190g granulated sugar
150g unsalted butter
1 1/4 tsp bi-carb
Stage 2:
225g plain flour
1 medium egg
1 1/4 tsp baking powder
1. Preheat the oven to 130C.
2. Grease and line a loaf tin.
3. Put the sugar, water, sultanas, butter and bi-carb in a large saucepan.
4. Heat to boiling point, stir occasionally, and boil for 10 minutes, ensuring that the mixture doesn’t boil over.
5. Remove from heat - cool for 15 mins.
6. Stir in the flour and baking powder. Add the eggs (beaten) until combined thoroughly.
7. Pour the mixture into the tins.
8. Bake the cake for 1 1/2 hours, or until fully cooked.
“Worthy of a Paul Hollywood handshake.” - Alex Hogg