Category: Recipe of the week

Friday Recipe! (03/12/10): Christmas Panna Cotta

Leave a comment

Ingredients

  • 4 tbsp raisins
  • 4 tbsp dark rum
  • 6 gelatine sheets
  • 1 litre/1¾ pints double cream
  • 120g/4½oz caster sugar
  • 1 tsp ground ginger
  • 1 tsp ground allspice
  • ¼ tsp nutmeg, to taste
  • 1 tsp ground cinnamon
  • 1 handful berries, such as redcurrants, to serve

Preparation method

  1. Place the raisins into a small bowl and cover with the rum. Set aside to soak for at least 30 minutes.
  2. Meanwhile, soak the gelatine sheets in a bowl of cold water until softened. Drain and squeeze out any excess liquid using your hands.
  3. In a heavy-based pan, heat the double cream, sugar and ground spices. Bring to the boil, then reduce the heat until the mixture is simmering and simmer for 2-3 minutes, whisking until the sugar has dissolved.
  4. Remove the cream mixture from the heat and whisk in the drained gelatine until dissolved. Drain the raisins and stir into the cream mixture (discard the soaking liquid).
  5. Pour the mixture into ten 200ml/7fl oz moulds or ramekins, filling them to three-quarters full. Set aside to cool completely, then cover with cling film and chill in the fridge for at least two hours, or until set.
  6. To serve, dip the ramekins briefly into hot water to loosen each panna cotta and turn out onto serving plates. Scatter over some redcurrants to garnish.

(recipe of the week produced with thanks to BBC Food, for more recipes and cooking tips visit their website at www.bbc.co.uk/food)

Friday recipe! (26/11/10): Beef stroganoff with matchstick potatoes

Leave a comment

Here’s a recipe for that special night in, it’s a great mood setter for those romantic meals!

Ingredients

  • 675g/1½ lb beef fillet, preferably cut from the tail end
  • 65g/2½oz unsalted butter
  • 1½ tbsp paprika (hot Hungarian, if you like a little subtle heat)
  • 1 large onion, very thinly sliced
  • 350g/12oz button mushrooms, thinly sliced
  • 3 tbsp sunflower oil
  • 300ml/10fl oz soured cream
  • 2 tsp lemon juice
  • small handful of parsley leaves, finely chopped
  • salt
  • freshly ground black pepper

For the matchstick potatoes

  • 450g/1lb floury potatoes, such as Maris Piper, peeled
  • sunflower oil, for deep-frying

Preparation method

  1. Cut the steak into slices 1cm/0.5in thick, then cut each slice across the grain into strips 1cm/0.5in wide.
  2. For the matchstick potatoes, cut the potatoes by hand into short sticks 3mm/0.2in thick or use a mandoline. Set aside in a bowl of cold water.
  3. Heat the sunflower oil for deep-frying, either in a large pan or in a deep-fat fryer, to 190C/375F.
  4. Meanwhile, melt the butter in a large frying pan, add the paprika and onion and cook slowly until the onion is soft and sweet, but not browned.
  5. Add the mushrooms and fry gently for three minutes. Transfer the mixture to a plate and keep warm.
  6. Drain the matchstick potatoes and dry thoroughly in a clean tea towel or a salad spinner.
  7. Plunge the potatoes into the hot oil and fry for three minutes, until crisp and golden. Drain briefly on kitchen paper and keep hot in a low oven.
  8. Using the same pan you cooked the onion mixture in, heat one and a half tablespoons of sunflower oil until very hot.
  9. Add half the fillet steak and fry quickly, seasoning and turning it as you do so, for just over one minute. Transfer to a plate and repeat with the rest of the oil and steak.

10.  Return the onion mixture to the pan and pour in the soured cream. Bring to the boil and simmer for a minute or so, until thickened.

11.  Return the steak to the pan and heat very gently for one minute – the beef should not be cooked any further.

12.  Stir in the lemon juice and parsley and serve with the matchstick potatoes.

(recipe of the week produced with thanks to BBC Food, for more recipes and cooking tips visit their website at www.bbc.co.uk/food)

Friday recipe! (19/11/10) : Simple Sweet ‘N Sour Chicken

Leave a comment

This recipe will keep you coming back for more!

Ingredients

  • 2 tbsp vegetable oil
  • 4 skinless, boneless chicken breasts, cut into 2.5cm/1in cubes
  • 1 small red pepper, de-seeded and cut into 2.5cm/1in pieces
  • 1 small green pepper, de-seeded and cut into 2.5cm/1in pieces
  • thick thumb-size piece of fresh ginger, peeled and finely chopped
  • 6 garlic cloves, chopped
  • 1x220g can water chestnuts, drained and sliced
  • 1 bunch spring onions, cut into 2.5cm/1in pieces
  • 1 small can sliced pineapple, drained and cut into chunks (optional)
  • ground white pepper

For the sauce

  • 1 tbsp soft light brown sugar
  • 2 tbsp rice vinegar
  • 3 tbsp rice wine or dry sherry
  • 2 tbsp dark soy sauce
  • 175 ml/6fl oz chicken stock
  • 2 tbsp tomato purée
  • 2 tbsp cornflour mixed with
  • 2 tbsp water

Preparation method

  1. Heat the oil in a wok or large frying pan. Add the chicken, peppers, ginger and garlic. Fry for 2-3 minutes, then add the water chestnuts, spring onions and pineapple, if using, and fry for about 30 seconds.
  2. Add all the sauce ingredients and bring to the boil. Reduce the heat and simmer for about 6 minutes. Season with white pepper.

(Recipe of the week produced with thanks to BBC Food. For more recipes visit their website at www.bbc.co.uk/food)