Steak & asparagus stir fry with jasmine rice

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May 132014
 
Steak & asparagus stir fry with jasmine rice
Author: 
Recipe type: Dinner
Cuisine: British
Prep time: 
Cook time: 
Total time: 
Serves: 2
 
Ingredients
  • 200g jasmine rice
  • 1 star anise
  • Sea salt
  • 1 tbsp sesame seeds (can use white or black)
  • Oil for frying to a high temperature, eg. sunflower
  • 1 rump steak, cut into strips across the grain (or use Riverford beef stir fry)
  • 200g asparagus, trimmed of their woody ends & cut in half
  • Small piece of fresh ginger, peeled & very finely sliced
  • 1 small garlic clove, finely chopped
  • 1 red chilli, deseeded & finely sliced lengthways
  • 2 spring onions, thinly sliced on the diagonal
  • 3 tbsp hoisin sauce
  • 1 tbsp soy sauce
Instructions
  1. Put the jasmine rice and star anise in a small saucepan (one with a lid).
  2. Add a pinch of salt and 400ml water. Bring to the boil and cook for 5 mins, then cover, remove from the heat and leave to steam for approx 20-25 mins, until the rice has absorbed the liquid and is soft and sticky.
  3. Remove the star anise.
  4. Once the rice is cooked, put the sesame seeds in a dry wok or large frying pan and gently heat for 30 secs-1 min, stirring, until toasted. Tip onto a plate and keep to one side.
  5. Heat the oil in the wok (or pan) until smoking.
  6. Add the beef, asparagus, ginger and garlic and fry, stirring, for 3 mins.
  7. Add the hoisin and soy sauces.
  8. Stir for a min to warm through, adding a splash of water if needed to thin the sauce.
  9. Throw over the sesame seeds, chilli and spring onions to serve, with the rice.

Hollandaise sauce

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May 132014
 
Hollandaise sauce
Author: 
Recipe type: Sauce
 
Ingredients
  • 2 egg yolks
  • 450ml melted butter (have it ready in a jug)
  • fine sea salt
  • lemon juice to taste
Instructions
  1. Put the egg yolks and 2 tbsp cold water in a bowl over a pan of barely simmering water.
  2. Whisk until doubled in volume and thick.
  3. Remove from the heat and whisk for 20-30 secs.
  4. Return to the heat.
  5. Very gradually whisk in the melted butter, until it resembles double cream.
  6. Squeeze in some lemon juice and season with salt to taste.

Rhubarb & Ginger Cake

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Apr 242014
 
Rhubarb & Ginger Cake
Author: 
Recipe type: Dessert
Prep time: 
Cook time: 
Total time: 
Serves: 8
 
The stem of a large perennial plant thought to be native to Tibet, rhubarb is technically a vegetable, though it is used as a fruit. The leaves are said to be poisonous. Rhubarb is delicious in jams, fools and crumbles, particularly when accompanied with ginger and a fair amount of sugar.
Ingredients
  • 100g (4oz) wholewheat flour
  • 100g (4oz) unbleached white flour
  • ½ tsp bicarbonate of soda
  • 
2 tsp ground ginger
  • 110g (4oz) butter
  • 110g (40z) muscovado sugar
  • 60ml (2floz) black treacle/molasses
  • 
2 tbsp milk
  • 2 eggs
55g (2oz) crystallised ginger
  • 
340g (12oz) chopped rhubarb
Instructions
  1. Remove any remaining leaf on the rhubarb plus any brown areas around the 'hoof ' of the stem (although the white part is fine, and indeed relatively sweet).
  2. Rinse and dice into 1cm pieces.
  3. Chop the crystallised ginger up quite finely.
  4. Mix together the flour, bicarbonate of soda and ginger powder.
  5. Add the chopped rhubarb and ginger to this and stir
  6. Melt the butter in a saucepan with the sugar and treacle (or molasses). Cool slightly. Blend the milk and eggs into the cooled mixture, which can then be incorporated into the flour etc. Mix well.
  7. Turn the mixture into a prepared loaf tin or flat cake tins (bear in mind a deeper cake will take longer to cook).
  8. Make the mixture in a loaf tin not more than about 5cm deep to ensure even cooking.
  9. Bake for 30-60 minutes at 180C (350F, gas 4).

Rhubarb and Cardamom Fool

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Apr 242014
 
Rhubarb and Cardamom Fool
Author: 
Recipe type: Dessert
Prep time: 
Cook time: 
Total time: 
Serves: 6
 
A simple British classic with a zesty punch!
Ingredients
  • 450g rhubarb (coarsely chopped
)
  • 150g caster sugar
  • Juice and grated zest of 1 orange
  • 3 cardamom pods
  • 100ml double cream
  • 100ml yoghurt
Instructions
  1. Mix the rhubarb, sugar and orange juice and zest together and place in an ovenproof dish.
  2. Add the cardamom pods.
  3. Cover and bake in an oven preheated to 190°C/Gas Mark 5 for 30-45 minutes, until the rhubarb is completely soft.
  4. Remove from the oven and leave to cool completely.
  5. Take out the cardamom pods and purée the fruit.
  6. Whip the cream with the yoghurt until it just holds its shape.
  7. Carefully fold the purée into the cream so you have a ripple effect, then transfer the mixture to serving glasses.
  8. Chill before serving.

Quick Roasted Cauliflower Cheese

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Mar 172014
 
Quick Roasted Cauliflower Cheese
Author: 
Recipe type: Cauliflower Recipe
Prep time: 
Cook time: 
Total time: 
Serves: 4-6
 
Cauliflower cooks very quickly in the oven, its flavour is intensified and it is a million miles away from the soggy cauliflower that many people have bad memories of being forced to eat. This is a quick, less fussy version of the classic cauliflower cheese. It avoids the béchamel sauce, and instead uses crème fraîche to bind everything together. It tastes wonderful and, even better, there’s very little washing up – in fact, you can mix everything in the baking dish if you like. It can be a warming side dish or a simple supper on its own. You could add leeks or bacon.
Ingredients
  • 1 cauliflower, cut into florets
  • 1 tablespoon olive oil
  • 1 teaspoon caster sugar
  • sea salt and freshly ground black pepper
  • 250g crème fraîche
  • 1 teaspoon Dijon mustard
  • 100g Gruyère cheese, grated
  • 1 tablespoon grated Parmesan cheese
  • handful of chopped chives (optional)
Instructions
  1. Preheat the oven to 180°C/Gas Mark 4. Toss the cauliflower in the oil and sugar, season well and roast on a baking tray for 20 minutes, or until just cooked, then empty into a bowl. Increase the oven temperature to 200°C/Gas Mark 6. Mix the crème fraîche with the mustard and half the Gruyère and season. Mix in the cauliflower until coated and transfer to an ovenproof serving dish. Sprinkle with the rest of the Gruyère and the Parmesan and bake in the hot oven for 10 minutes until golden. Sprinkle with chives (if using).