Archive for November, 2011
Winter leaf & parsnip salad with walnuts
Friday, November 4th, 2011
Winter leaf & parsnip salad with walnuts
Ingredients
4 parsnips , sliced into 1cm rounds
2 tbsp vegetable oil
100g walnut halves
3 large heads chicory or radicchio, leaves separated
200g mixed salad leaves , such as baby spinach and watercress
Vinaigrette (see below)
Easy
Serves 10 with other dishes
Prep 15 mins
Cook 25 mins, plus cooling
Method
1. Heat oven to 200C/180C fan/gas 6. Toss the parsnips with the oil in a roasting tin, then roast for 20-25 mins until golden and tender. Add the nuts and roast for 15 mins more until the nuts are coloured. Take from the oven and cool. Can be cooked up to 2 days ahead.
2. Put all the leaves, parsnips and nuts into a large serving bowl.
3. Make the vinaigrette as follows: Whisk 1 tbsp Dijon mustard and 5 tbsp red wine vinegar together. Still whisking, add 1 tsp walnut oil and 250ml extra virgin olive oil, then season to taste. Will keep for 1 month in an airtight jar.
Tags: Chicory, parsnip, spinach, walnuts
Posted in Salads, Veg Ideas | No Comments »
Marinated aubergine & rocket salad
Friday, November 4th, 2011
Marinated aubergine & rocket salad
Ingredients
2 aubergines , cut into small chunks
3 tbsp olive oil
2 tbsp balsamic vinegar
small handful sultanas
50g bag rocket
Easy
Serves 4
Prep 10 mins
Cook 30 mins
Method
1. Heat oven to 200C/180C fan/gas 6. Toss the aubergine with 2 tbsp olive oil and seasoning in a large roasting tin and roast for 30 mins until golden and soft.
2. When cooked, toss with the vinegar, sultanas and remaining oil. Scatter over the rocket just before serving. Can be served warm or at room temperature.
Tags: aubergine, rocket
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Apple and blackberry caramel pie
Wednesday, November 2nd, 2011
Apple and blackberry caramel pie
INGREDIENTS
4 large Bramley apples, peeled, cored and roughly chopped
Finely grated rind and juice of 1 lemon
450g (1lb) blackberries
350g (12oz) plain flour
200g (7oz) butter, diced
225g (8oz) caster sugar
1 egg yolk
1tbsp milk
25g (1oz) roasted chopped hazelnuts
METHOD
1. Preheat the oven to 200°C/fan 180°C/gas 6. Cook the chopped apples with the lemon rind and juice and 3tbsp water for 5 minutes. Add the
blackberries and cook for 2-3 minutes. Cool and drain.
2. Place the flour and butter into a food processor and whizz until the mixture resembles fine breadcrumbs. Add 85g (3oz) caster sugar, 5tbsp water and 1 large egg yolk and whizz to a dough. Roll out two-thirds of the dough and use to line a 1.2 litre (2pt) pie dish.
3. Mix the fruit with 100g (3½oz) of the remaining caster sugar and spoon into the pastry case. Roll out the remaining pastry and use to cover the pie. Seal and trim off any excess pastry. Make two slits in the pastry and brush with milk. Bake for 35 minutes.
4. Sprinkle the remaining caster sugar into a saucepan and cook on a low heat for 2 minutes until the sugar has dissolved (adding a splash of water if necessary) and turned a caramel colour. Immediately drizzle the caramel over the top of the pie and scatter with the chopped roasted hazelnuts.
Tags: blackberries, bramley apple, hazelnuts, lemon
Posted in Pudding and desserts | No Comments »
Spicy root & lentil casserole
Tuesday, November 1st, 2011
Ingredients
2 tbsp sunflower or vegetable oil
1 onion , chopped
2 garlic cloves , crushed
700g potatoes , peeled and cut into chunks
4 carrots , thickly sliced
2 parsnips , thickly sliced
2 tbsp curry paste or powder
1 litre/1¾ pints vegetable stock
100g red lentils
a small bunch of fresh coriander , roughly chopped
low-fat yogurt and naan bread, to serve
Easy
Serves 4
Prep 10 mins
Cook time 35 mins
Vegetarian
Vegetarian, Super healthy
Method
1. Heat the oil in a large pan and cook the onion and garlic over a medium heat for 3-4 minutes until softened, stirring occasionally. Tip in the potatoes, carrots and parsnips, turn up the heat and cook for 6-7 minutes, stirring, until the vegetables are golden.
2. Stir in the curry paste or powder, pour in the stock and then bring to the boil. Reduce the heat, add the lentils, cover and simmer for 15-20 minutes until the lentils and vegetables are tender and the sauce has thickened.
3. Stir in most of the coriander, season and heat for a minute or so.Top with yogurt and the rest of the coriander. Serve with naan bread.
Tags: carrot, coriander, garlic, onion, parsnip, potatoes
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