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FESTIVE SPROUTS WITH CHESTNUTS AND BACON

Posted by Susie Taylor on

FESTIVE SPROUTS WITH CHESTNUTS AND BACON

250g brussel sprouts, 4 slices bacon chopped, 1 orange (a satsuma is fine), 2 tbsp olive oil, 2 tbsp butter, small white onion, 2 cloves garlic, 50g chopped chestnuts (you could use walnuts or pine nuts), 2 tsps white balsamic, salt and pepper Firstly finely slice the sprouts, and zest and juice the orange. Then warm the olive oil in a pan and add the chopped bacon and cook for 3 or 4 mins until slightly crispy. Once cooked set aside. Meanwhile chop the onion and garlic and saute in the butter. After a couple of minutes add in the sliced sprouts, stirring...

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PUMPKIN STUFFED WITH MUSHROOMS, GINGER, SPINACH AND FREGOLA

Posted by Susie Taylor on

PUMPKIN STUFFED WITH MUSHROOMS, GINGER, SPINACH AND FREGOLA

  Ingredients - pumpkin, 1 onion, large piece of ginger, punnet of mushrooms, bag of fresh spinach, fregola (this is like giant cous cous but you can easily substitute with any grain or rice) Cut the top off the pumpkin and scoop out the seeds. Drizzle the inside with olive oil and sprinkle with rock salt. Replace the "lid" and bake in the oven for about an hour at 180C, or until the flesh is soft. Meanwhile cook the fregola according to the instructions on the pack. Chop the onion, ginger and mushrooms - put a splash of olive oil in a saucepan...

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Aubergine Bake with Apple and Pinenuts -

Posted by Susie Taylor on

Aubergine Bake with Apple and Pinenuts -

  (Serves 2 as a main course, or 4 as a starter) 2 aubergines, 4 tbsp Fino olive oil, 2 cloves garlic, 1 celery stick, 1 small onion, 8 mushrooms, 1 tsp chopped rosemary, 3 sage leaves chopped, 1 tsp paprika, pinch chilli flakes, 75g ground almonds, 2 apples peeled and grated, 2 tbsp pine nuts, juice of 1/2 lemon, 200 ml vegetable stock, 2 tsp Fino white balsamic, 4 tbsp bread crumbs, salt and pepper to taste Preheat the oven to 180C. Bring a large pan of water to the boil and drop in the aubergines - reduce the...

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Pan Fried Hake with Oven Roasted Cherry Tomatoes, Edamame Beans and Fresh Tomato Salsa - for 2

Posted by Susie Taylor on

Pan Fried Hake with Oven Roasted Cherry Tomatoes, Edamame Beans and Fresh Tomato Salsa - for 2

2 skinless hake fillets (or any other white fish), 700g ripe cherry tomatoes (mixed colours adds interest), olive oil, garlic, rock salt, 200g edamame beans To make the salsa put 400g of tomatoes and a couple of pinches of rock salt in a food processor and blitz - that's it!  Halve the remainder of the cherry tomatoes and place on a baking tray, add a couple of cloves of chopped garlic, drizzle with olive oil and season with rock salt - roast in the oven at 180 for about 20 mins. While the tomatoes are in the oven, cook the edamame beans in boiling water - I tend to slightly undercook them so they still have some...

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Spiced Cauliflower Soup

Posted by Susie Taylor on

Spiced Cauliflower Soup

Spiced Cauliflower Soup Serves 4 to 6 2 tbsp Fino extra virgin olive oil, plus extra for drizzling 1 onion, sliced 1/2 tsp salt 2 cloves garlic chopped 1 large head of cauliflower cut into florets 4 1/2 cups vegetable stock 1 tsp curry powder 1/2 tsp ground turmeric 1 1/4 tsp ground cumin 1 cup coconut milk Freshly ground black pepper Finely chopped Italian parsley, for garnish (optional) Using a large saucepan warm the olive oil and saute the onion and garlic over a medium heat, until soft. Add cauliflower, stock, curry powder, turmeric, cumin, and salt to season. Bring to the boil, then reduce the heating simmer until cauliflower is tender, about 15...

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