Posts Tagged ‘red pepper’
Tom yum chicken soup
Wednesday, March 21st, 2012
Ingredients
1 litres water
4 tbsp tom yum paste
1 red peppers, thinly sliced
4 baby courgettes, thinly sliced
3 spring onions, diagonally sliced
1 boneless chicken breasts
2 tbsp fish sauce
1 limes, juice
1 small bunch of coriander, roughly chopped
Method
1. Place the water in a large saucepan and bring to the boil. Add the tom yum paste and whisk to combine. Stir in the red pepper, courgettes and spring onion.
2. Return the soup to the boil, then reduce the heat and simmer for three minutes. Add the chicken and simmer for a further three minutes.
3. Stir in the fish sauce and lime juice and simmer for 3-4 minutes longer, until the chicken is cooked through. Serve immediately, sprinkled with coriander leaves.
Tags: chicken, coriander, courgette, fish sauce, lime juice, red pepper, spring onion, tom yum paste
Posted in ethnic, Soup, Starters | No Comments »
Turkey,Mushroom & Red Pepper Pie
Thursday, November 25th, 2010
Turkey,Mushroom & Red Pepper Pie
Serves: 4
Preparation Time:
Cooking Time: 1 hour
Serves: 4
Preparation time: 12 minutes plus 30 minutes chilling
Cooking time: 1 hour
Ingredients
2tbsp sunflower oil
450g/1lb leftover cooked British Turkey thigh meat, diced
1 red pepper, deseeded and chopped
225g/8oz chestnut mushrooms, quartered
1tbsp cornflour
150ml/1/4pt chicken stock
250ml/9fl oz apple juice
2tbsp tomato puree
Salt and pepper
250g/9oz chilled puff pastry
Beaten egg, to glaze
Method
Heat the oil in a large deep frying pan, add the pepper and mushrooms and fry for 5 minutes. Mix the cornflour with the stock until smooth and pour into the pan with the apple juice. Add the tomato puree and bring to the boil, stirring until thickened and smooth.
Stir the cooked turkey into the pan, season with salt and pepper, cover and .simmer gently for 10 minutes. Allow to cool.
Drain the turkey and vegetables from the pan, reserving the cooking sauce, and spoon into a 1.1 litre/2pt pie dish or individual pie dishes.
Roll out the pastry on a lightly floured surface and use to cover the pie. Cut any pastry trimmings into leaves, dampen and press on top. Chill for 30 minutes.
Preheat the oven to 200C/400F/Gas 6. Brush the pastry with beaten egg to glaze and stand the pie on a baking sheet. Bake for 40-45 minutes or until the pastry is puffed and golden brown (25 minutes for individual pies). Heat the remaining sauce.
Serve the pie hot with vegetables and the cooking sauce.
Tags: apple juice, eggs, mushrooms, red pepper, turkey
Posted in Christmas, Meal Suggestions | No Comments »
Grilled & marinated summer vegetable
Friday, July 9th, 2010
Ingredients
* 4 red peppers
* 3 aubergines , cut into finger thick rounds
* 3 courgettes , cut diagonally into finger thick slices
* 4 red onions , cut into finger thick rounds
* large bunch flat-leaf parsley , chopped
* 2 garlic cloves , crushed
Method
1. Whisk dressing ingredients and some seasoning in a large bowl. Heat a griddle pan. Blacken peppers on all sides. Put in a bowl and cover with a plate until cool to touch.
2. Griddle the other veg, without oiling, until charred on each side and softening. As they cook toss them straight into the dressing, separating onions into rings. Peel peppers, reserving the juice in the bowl, deseed and cut into strips. Toss in with the rest of the veg, then strain the juice over. Leave everything to cool, then season. The salad can be kept in the fridge for 2 days, but bring it out a few hrs before serving. Then stir through parsley and garlic.
Tags: aubergine, courgette, garlic, parsley, red onion, red pepper
Posted in BBQ, Veg Ideas | No Comments »
VEGETABLE KEBABS
Thursday, May 27th, 2010
Vegetables of your choice are marinated first, then pushed onto a skewer and grilled over the barbecue. Serves 4-6
For the kebabs, you will need:
350g (12oz) button mushrooms, cleaned
350g (12oz) courgette, in mouthful-sized chunks with a piece of the green skin on each
1 red pepper, deseeded and cut into chunks
10–12 cherry tomatoes
2 medium onions, each cut into six segments
For the marinade, you will need:
5 tablespoons olive oil
2 tablespoons lemon juice
Salt and freshly ground black pepper
1 teaspoon sugar
1 tablespoon basil leaves, torn
1 tablespoon mint leaves, torn
2 cloves garlic, crushed
In a bowl, mix together the olive oil, the lemon juice, the salt and freshly ground black pepper, the sugar, the torn basil and mint leaves, and the crushed garlic. Add the button mushrooms, the courgette and pepper chunks and the cherry tomatoes. Cover and leave for about an hour.
Thread the onion segments on to the skewers, and then thread on the marinated vegetables. Grill the kebabs until they are browned.
Tags: basil, cherry tomatoes, courgette, garlic, mint, mushrooms, onions, red pepper
Posted in BBQ | No Comments »