Recipe Vault 101

[recipevault101]

Aubergine Peanut Stew

Ingredients:

150g unsalted red-skinned peanuts

2 medium aubergines, chopped

2 tablespoons ground nut oil

2 onions, peeled and thinly sliced

1 teaspoon ground coriander

Teaspoon smoked paprika

1/2-1 teaspoon cayenne pepper or chilli powder

Bay leaves

A small bunch of coriander, stalks chopped, leaves kept whole

6 whole tomatoes, roughly chopped, or 1 x 400g tin chopped tomatoes

3 tablespoons tomato puree

1/2-1 Scotch bonnet chilli, finely chopped, depending on heat

500ml hot vegetable stock

3 tablespoons peanut butter

Pink onions:

1 red onion

Tablespoon caster sugar or honey

Tablespoons red wine vinegar

Directions: 

In a heatproof bowl soak the peanuts in 500ml boiling water, leaving until they need to be added to the stew.

Put a large saucepan or casserole dish over your highest heat, add the chopped aubergines and dry-fry, turning regularly, until browned on all sides. This will take about five to six minutes and you may need to do it in batches depending on the size of your pan.

If you have been cooking in batches, add all the aubergines back to the pan, then add the oil and fry for a further five minutes, adding more oil if it looks a little dry. Next, add the white onions to the pan and cook over a medium heat for another ten minutes until the onions are soft and sweet.

Add the spices, bay leaves and coriander stalks and fry for a minute more. Add the chopped tomatoes and tomato puree and fry for a couple of minutes, stirring from time to time so nothing sticks.

Add most of the Scotch bonnet and all the vegetable stock. Drain the peanuts and add to the pan, then simmer over a medium heat for 10-15 minutes until you have a thick sauce.

While the stew is cooking, slice the red onion as thinly as you can and put in a bowl. Add the caster sugar or honey and red wine vinegar and scrunch with your hands. Add the remaining Scotch bonnet and the coriander leaves and stir well.

Once the stew is ready, stir in the peanut butter. Drain the liquid from the onions and stir it into the stew a tablespoon at a time until it is the right level of acidity. Add a little more hot stock or water if it's too thick. Taste and season with salt and black pepper, ladle into bowls, top with the pink onions and coriander, and serve with rice or flatbreads.

[recipevault101]

Braised Asian Short Ribs - Marion’s Kitchen 

Ingredients:

2kg (4.4 lb) beef short ribs

Braising sauce: 

4 large red chillies (about 50g), sliced

6 garlic cloves

6 cloves pickled garlic (optional)

5cm piece ginger, roughly chopped

3 tbsp soy sauce

½ cup brown sugar

2 tsp onion powder

2 tsp garlic powder

2 tsp sea salt

½ cup white vinegar

¼ cup water

Directions:

Make the marinade by placing all the ingredients in a food processor and blend until smooth.

Season each piece of beef generously with salt. Add a little oil to a large frying pan and sear beef in batches for 1-2 minutes each side or until caramlised and even browned. Transfer beef pieces to the bowl of a slow cooker as they are finished browning.

Once all the beef pieces are browned, pour the marinade into the hot pan to deglaze. Use a wooden spoon to scrape up all the flavour and bits and pieces from the bottom of the pan. Simmer for about a minute then pour over the ribs in the slow cooker. Cook for 6 hours on low.

Preheat oven grill to high.

Gently remove the ribs and transfer to a baking tray. Pour the braising liquid into a pan and simmer over high heat for 10 minutes or until thickened slightly.

Brush the ribs with the reduced braising sauce. Place under the grill for 5-10 minutes until sticky and charred at the edges.

Sprinkle with spring onion.

[recipevault101]

Kimchi Tofu Stew

Ingredients: 

1 package 12 ounces sundubu (extra soft/silken tofu)

⅓ cup thinly sliced kimchi

2 strips of bacon, or ground pork

1/2 chopped onion

1 to 3 teaspoons red chili pepper flakes gochugaru- add more for a spicier stew

1 teaspoon minced garlic

1 tablespoon sesame oil use a little more if using more gochugaru

1 cup water or anchovy broth 

2 to 3 tablespoons juice from kimchi

pinch black pepper

1 scallion, finely chopped

1 egg - optional

Directions: 

1. Fry off the bacon then add chopped onion and fry in bacon fat in a pot over medium heat. Then add garlic and anchovy if using 

2.  Add the kimchi, red chili pepper flakes, garlic and sesame oil and fry for 3 -4 mins

3.  Pour in water (or broth) and the juice from the kimchi. Bring it to a boil, and continue to boil for 3 - 4 minutes. Skim off the scum.

4.  Add the soft tofu in big chunks and black pepper. Cook for 4 -5 minutes. Add the chopped scallion just before removing the pot from the heat. If desired, crack an egg into the stew to serve while it’s still boiling hot.

[recipevault101]

Pseudo Sourdough Bread 

Ingredients

4 1/2 C Flour ( 1/2 white 1/2 whole wheat or spelt flour)

~1/2 C Sourdough starter

2 C water room temp (maybe slightly less)

2 tsp salt

Directions

For the starter, discard 80% of starter daily and feed with ~ 1/4 C flour. I use 1 tbsp whole wheat, 3 tbsp white flour. Add around same amount of water and mix together. (I save the discard in the fridge when not using it and use 1 tbsp to reactivate when needed).

Bread

Once starter is active, add to a bowl with the 2 C water and stir in the starter until it dissolves slightly. (Typically in the evening)

Either in the same bowl or in a secondary bowl mix together your flour and salt then add to the water/sourdough and stir together with a wooden spoon until all combined. Add more water/flour as needed. 

Cover bowl with lid or tea towel for 8 - 18 hours (overnight) in a draft free warm place.

Lay a sheet of parchment paper inside a bowl. Transfer dough to a lightly floured work surface and knead 10 - 15 times. Shape dough into a ball by pulling the edges into the middle. Transfer dough, seam-side down into the parchment lined bowl. Cover with tea towel and let rise for 2 hours.

About 30 min before baking, adjust oven rack to lowest position and put dutch oven with lid on the rack and heat oven to 500 F. Lightly flour the top of the dough and using a sharp knife, make one 6 inch score along the top of the dough.

One oven has reached temp, leave for another 10 - 15mins to ensure the dutch oven is heated through. Remove the dutch oven and remove lid. Pick up dough by lifting the parchment overhang and lower into the pot (let any excess parchment hang over the pot edge. Put lid back on and put back in oven. Reduce oven temp to 425 F and bake covered for 30 min. Remove lid and continue to bake until loaf is deep brown (another 5 - 15 min). Carefully remove bread from put and transfer to a wire rack to cool before slicing.

[recipevault101]

Beef Stew with Guinness 

Ingredients

2 tbsp olive oil

2.5 lb / 1.25 kg beef chuck , boneless short rib or any other slow cooking beef (no bone)

3/4 tsp each salt and black pepper

3 garlic cloves , minced

2 onions , chopped (brown, white or yellow)

6 oz / 180g bacon , speck or pancetta, diced

3 tbsp flour (all purpose/plain, Note 3 for GF)

1 Can Guinness Beer 

▢4 tbsp tomato paste

3 cups (750 ml) chicken stock/broth (or beef broth - Note 4)

3 carrots , peeled and cut into 1.25 cm / 1/2" thick pieces

2 med parsnips

2 large celery stalks , cut into 2cm / 1" pieces

2 bay leaves

3 sprigs thyme (or sub with 1 tsp dried thyme leaves)

Directions

Cut the beef into 5cm/2" chunks. Pat dry then sprinkle with salt and pepper.

Heat oil in a heavy based pot over high heat. Add beef in batches and brown well all over. Remove onto plate. Repeat with remaining beef.

Lower heat to medium. If the pot is looking dry, add oil.

Cook garlic and onion for 3 minutes until softening, then add bacon.

Cook until bacon is browned, then stir through carrot and celery.

Add flour, and stir for 1 minute to cook off the flour.

Add Guinness, chicken broth/stock and tomato paste. Mix well (to ensure flour dissolves well), add bay leaves and thyme.

Return beef into the pot (including any juices). Liquid level should just cover - see video or photos.

Cover, lower heat so it is bubbling gently. Cook for 2 hours - the beef should be pretty tender by now. Remove lid then simmer for a further 30 - 45 minutes or until the beef falls apart at a touch, the sauce has reduced and thickened slightly.

Skim off fat on surface, if desired. Adjust salt and pepper to taste. Remove bay leaves and thyme.

Serve with creamy mashed potatoes!!

[recipevault101]

Kabocha Squash Mac & Cheese 

Ingredients:

1 Tbsp unsalted butter (to grease the baking dishes)

1 ½ lb kabocha squash (½ kabocha)

1 clove garlic

½ onion (4 oz, 114 g)

9.5 oz king oyster mushrooms (eringi) (1 package)

3.5 oz shimeji mushrooms (1 package)

1 ½ Tbsp extra-virgin olive oil

1 ½ Tbsp miso

1 cup water

Salt 

freshly ground black pepper

½ cup Gruyere cheese (freshly grated)

¼ cup bread crumbs(4 Tbsp)

1 ½ cups uncooked elbow macaroni

For White Sauce

4 Tbsp unsalted butter

½ cup all-purpose flour (plain flour)

3 ⅓ cup whole milk (warm)

Salt to taste

⅛ tsp pepper to taste

¼ tsp freshly grated nutmeg (to taste, optional)

Directions

1. Cut squash into wedges (don’t need to remove the skin). Cut into small chunks ~1 inch cubes

2. Slice onions, garlic and mushrooms and saute in a frying pan. 

3. Add squash and 1C water.  Cover with a lid and cook until the squash is tender ~ 10 mins. Use potato masher to slightly mash up the squash. 

4. In the same pot make your white sauce by melting butter, then adding flour and mixing into a paste. Let cook for 2-3 mins before slowly adding your milk while whisking to avoid clumps. Season with salt, pepper and nutmeg to taste and set aside. 

5. Meanwhile, cook your pasta, but cook 1 min less than packet instructions. 

6. Once the squash is soft and you can poke it with a skewer easily, add your white sauce. Mix well before adding your pasta. Season to taste.

7. Transfer it all to a baking dish and grate over your cheese and sprinkle with bread crumbs.

8. Put under grill for 3-4 mins or until nicely browned. 

9. Remove and let stand for 5 mins to cool slightly before serving. 

[recipevault101]

Lamb Shoulder With Chickpeas - Jamie’s 5 Ingredients

Note: We were skeptical that the chickpeas would cook through from dried, but they did!

Ingredients

500 g dried chickpeas

2 preserved lemons , (20g each)

1 kg ripe plum tomatoes

1 x 2 kg lamb shoulder , bone in

2 heaped teaspoons ras el hanout (spice mix)

Directions

Pour the dried chickpeas into a 30cm x 40cm roasting tray.

Quarter the preserved lemons and trim away the seedy core, then finely chop the rind and add to the tray with a good splash of liquor from their jar.

Roughly chop the tomatoes, adding them to the tray as you go.

Drizzle the lamb with 1 tablespoon of olive oil, then rub all over with the ras el hanout and a pinch of sea salt and black pepper.

Sit the lamb in the tray, pour in 1 litre of water, cover tightly with tin foil and place in a cold oven.

Turn the temperature to 170ºC/325ºF/gas 3 and leave the lamb in there for 6 hours, or until the chickpeas are cooked through and the lamb is pullable – after 3 hours, stir a splash of water into the chickpeas, covering tightly again with foil.

To serve, taste the chickpeas, season to perfection, and drizzle with 1 tablespoon of extra virgin olive oil, then pull the lamb apart with two forks.

[recipevault101]

Red Lentil Curry

Note: We’ve added additional veggies like mushrooms and zucchini and it turned out great!

Ingredients:

1 cup red lentils, rinsed

3 cups room temperature water

1 tablespoon vegetable oil

1/2 teaspoon cumin seeds

1 (2-inch) cinnamon stick

1 cup diced yellow onion

1 green chili pepper, stemmed, seeded, and minced (serrano for spicy, jalapeno for more mild)

4 garlic cloves, minced

1 tablespoon finely minced ginger root

1/2 teaspoon ground turmeric

1/2 teaspoon ground cardamom

1/2 teaspoon paprika

3/4 teaspoon kosher salt

1 medium tomato, diced

Juice of one half a lemon

Chopped cilantro leaves for garnish

Directions

Place the rinsed lentils in a large saucepan along with 3 cups of room temperature water. Turn the heat to medium and allow the lentils to cook for around 10 minutes on a simmer.

Meanwhile, heat the oil in a medium skillet set over medium heat. Add the cumin seeds and cinnamon stick; cook for 60 to 90 seconds, until fragrant.

Add the onion, green chili pepper, garlic, and ginger; cook for 4 to 5 minutes, until the onions are turning translucent.

Add the turmeric, cardamom, paprika, salt, and tomato to the pan. Cook until the tomato begins to fall apart, about 2 to 3 minutes. Discard the cinnamon stick.

Once the lentils are cooked, drain off any excess water that is on top of the lentils, but do not drain off all the water. Stir the spiced onion mixture into the pot of lentils. Add the lemon juice and stir well. Taste and add salt as needed. If it is too dry, then add some water. If it is too wet, then cook on low until it thickens to your liking.

Garnish with cilantro; serve with basmati rice and naan.

[recipevault101]

Gnocchi Masala

Ingredients:

500 grams potato gnocchi shelf stable, one that's available in pasta aisle

2 tablespoons butter I used salted butter

1 tablespoon olive oil 15 ml

4-5 large garlic cloves chopped

1 inch ginger grated

1 medium yellow onion chopped

1 medium red pepper chopped

1/2 teaspoon salt or to taste

1 teaspoon garam masala + more to sprinkle

1/2 teaspoon kashmiri red chili powder not hot

1 tsp coriander powder

1 tsp cumin

14.5 oz can diced tomatoes (pureed in a blender)

2 tablespoons tomato paste

3 teaspoons kasuri methi divided

1 teaspoon sugar

4 tablespoons heavy cream 60 ml

1 tablespoon sour cream 15 ml

black pepper or to taste

2 tablespoons water or add more to adjust consistency to preference

1/4-1/2 teaspoon red chili flakes adjust to taste

cilantro to garnish

Directions:

Take a heavy bottom pan and put it on low-medium heat. Add butter and oil to it. Let the butter melt. Then add, mustard seeds, 2-3 cardamom pods and a small stick of cinnamon. After they start sizzling add garlic and onion and cook for 5 to 7 minutes on med low heat, stirring often. 

Add the chopped peppers and increase the heat to medium. Add 1/2 teaspoon salt and cook for 2 minutes. Add the tomatoes and 2 tablespoons tomato paste. Mix everything until combined. Then add all the dry spices and sugar and let simmer for 10 mins.

Meanwhile boil your gnocci (around 3 mins or until they start to float to the top). 

Then add heavy cream and sour cream and mix until it's all combined. 

Then add in the boiled gnocchi and toss it well with sauce. Also add 2 tablespoons water along with the gnocchi (you can use the reserved water that you had saved after boiling the gnocchi here). Adjust the consistency of the sauce to preference here.

Add the remaining 1 teaspoon kasuri methi, red chili flakes (1/4 to 1/2 teaspoon, depending on taste) and sprinkle garam masala on top. Garnish with chopped cilantro and serve gnocchi masala with a side of garlic bread!

[recipevault101]

Festive Nut Loaf 

Note: Really tasty! Would make again. Serve with Cranberry sauce

Ingredients: 

1 1/2 cups cooked brown rice

1 1/2 cups walnuts

1/2 cup cashews

1 yellow onion

3 cloves garlic

3 ounces shiitake mushrooms

3 ounces baby bella mushrooms (aka cremini)

2 tablespoons chopped fresh flat-leaf parsley

2 tablespoons olive oil

1 teaspoon dried marjoram

1 teaspoon dried thyme

1 teaspoon dried sage

4 large eggs

1 cup cottage cheese

12 ounces Swiss cheese, grated

1 teaspoon kosher salt

1/2 teaspoon freshly ground black pepper

Directions:

Prepare the brown rice. (You’ll need 1/2 cup dry rice to yield 1 1/2 cups cooked; or you cook 1 cup dry rice and save the leftovers.) Preheat oven to 375°F. Place 1 1/2 cup walnuts and 1/2 cup cashews on a baking sheet and toast for 8-10 minutes, until lightly browned. Allow to cool. Meanwhile, finely chop 1 onion and mince 3 cloves garlic. Clean and finely chop the mushrooms. Finely chop the 2 tablespoons fresh parsley. When the nuts have cooled, finely chop them with a knife or in a food processor. In a large skillet, heat about 2 tablespoons olive oil. Add the onion and garlic and cook until translucent, about 3 minutes. Add the mushrooms, 1 teaspoon marjoram, 1 teaspoon thyme, and 1 teaspoon sage. Cook about 5 minutes, until the mushrooms are golden. Transfer to a large bowl. In a small bowl, lightly beat together 4 eggs. In the large bowl, combine the onion and mushroom mixture with the toasted walnuts and cashews, parsley, 1 1/2 cups cooked rice, 1 cup cottage cheese, 12 ounces Swiss cheese, beaten eggs, 1 teaspoon kosher salt, and 1/2 teaspoon freshly ground black pepper. Butter a 9-inch loaf pan, line the bottom with parchment paper, and butter it again. Pour the mixture from the bowl into the pan. Bake 1 hour until golden brown. Let cool in pan for 20 minutes, then invert loaf and remove from pan. Slice into pieces and serve warm. Leftovers can be stored for a few day in the refrigerator or a few months in the freezer (cut into pieces). Reheat in a 375F oven.

[recipevault101]

Hot Cross Buns w/Tangzhong

Note: Tangzhong is a flower & water paste which you add into your enriched bread doughs to make them more fluffy and tender. The paste is made by heating the flour & water together over a med heat until it becomes paste like (or microwave it). 

Ingredients:

Tangzhong

23 g Flour 113 ml Milk

Dough

423 g Flour

228 ml Milk

55 g unsalted butter

14 g yeast

1 teaspoon mixed spice

1 teaspoon cinnamon

1 whole nutmeg for grating

55 g caster sugar

2 balls of stem ginger

1 large free-range egg

2 tablespoons plain flour

55 g sultanas or raisins

30 g dried cranberries

2 tablespoons mixed peel

runny honey

Directions:

Make your tangzhong first. Add flour & water to a saucepan and heat slowly while stirring until it becomes a semi thick paste. Set aside and let cool while you make your dough.

Add the milk and 50ml water to a small pan and place over a low heat for a few minutes, or until slightly warm – you should be able to dip your finger in without scalding it.

Add the butter to a separate pan and place over a low heat for a few minutes, or until melted, then set aside.

Transfer the warmed milk mixture to a medium bowl and stir in the yeast.

Sift the flour into a large bowl, then add 1 teaspoon of sea salt, the spices, a few good scrapings of nutmeg and the sugar. Finely chop the stem ginger and stir it into the mix.

Make a well in the centre and pour in the melted butter, followed by the yeast mixture. In a separate bowl, beat the egg and add it to the bowl.

Using a fork, mix well until you have a rough dough, then transfer to a clean flour dusted work surface and knead for around 10 minutes, or until soft and springy.

Return the dough to a flour-dusted bowl, cover with a damp tea towel and leave to prove in a warm place for at least an hour, or until doubled in size.

Transfer the dough to a clean flour dusted work surface. Knock the air out by bashing it with your fist, then sprinkle over the dried fruit and mixed peel and knead into the dough for 1 to 2 minutes.

Preheat the oven to 190ºC/375ºF/Gas 5. Grease and line a large baking tray.

Divide the dough into 12 equal pieces and roll each into a ball, evenly spacing them out on the tray as you go.

Cover with the tea towel and leave in a warm place for a further 30 minutes, or until doubled in size.

Place the plain flour and 2 tablespoons water into a small bowl and mix to a thick paste.

Gently pat down the risen buns then use the batter to carefully trace a cross over the top with a piping bag or spoon.

Place the buns into the preheated oven for 15 to 20 minutes, or until golden brown.

Transfer to a wire cooling rack, brush over a little honey to glaze, then leave to cool.

Slice open the sticky hot cross buns, spread with a little butter and serve – delicious

[recipevault101]

Braised Beans and Sardines With Fennel

Note: Surprisingly tasty. I think we added some miso for extra umami

Ingredients:

1 fennel bulb with fronds, stalks and fronds removed (keep for broth)

1 lemon, halved

¼ cup extra-virgin olive oil

2 medium shallots, thinly sliced

6 garlic cloves, thinly slicedSmall handful of mixed hardy herb sprigs (such as bay leaves, thyme, and/or rosemary)

½ tsp. crushed red pepper flakes

¼ cup dry white wine

6 cups low-sodium chicken broth

2 15-oz. cans cannellini (white kidney) or cranberry beans, rinsed1 4.4-oz. tin oil-packed sardines, drained

1 (loosely packed) cup very coarsely chopped parsley

Kosher salt

Toasted seeded bread (for serving)

Directions: 

Slice fennel bulb into 3cm chunks. Thinly slice 1 lemon half into rounds and wriggle out and discard any seeds; leave remaining half intact and set aside.

Heat oil in a medium pot over medium-high. Add fennel, shallots, garlic, hardy herbs, lemon rounds, and red pepper flakes and cook, stirring occasionally, until fennel and lemon are softened slightly and golden brown in spots, 5–7 minutes.

Using tongs, transfer lemon rounds to a small bowl; set aside. Add wine to pot and cook until reduced by half, about  2 minutes. Pour in broth and bring to a boil. Reduce heat to medium-low and simmer, stirring occasionally, until fennel is tender, about 5 minutes. Add beans and simmer until beans soak up some of the broth and are warmed through, 8–10 minutes.

Meanwhile, working one at a time, slice open each sardine with the tip of a paring knife and remove any visible bones; discard. Separate fillets from one another and place in a small bowl. Squeeze juice from remaining reserved lemon half over fillets.

Stir in parsley; taste and season broth with more salt if needed.

Divide braise among bowls; top with reserved lemon slices and sardines. Serve with bread alongside.

[recipevault101]

Roasted broccoli on romesco - Jamie Oliver

Ingredients:

2 heads of broccoli (375g each)

4 cloves of garlic

1 x 460g jar roasted red peppers

320g ripe mixed-colour cherry tomatoes

50g smoked almonds

2 x 400g tins butter beans

5 slices sourdough bread

2 x 120g tins sardines from sustainable sources

Red wine vinegar

Olive oil

Directions:

Preheat the oven to 180c/gas 4. Trim the broccoli stalks, then halve each head and place in a roasting tray.

Peel and finely slice the garlic then add to the tray, tear in the drained peppers, then halve and add the cherry tomatoes.

Toss with one tablespoon each of red wine vinegar and olive oil, and a pinch of sea salt and black pepper, then pull the broccoli halves to the top and roast for 40 minutes.

Meanwhile, crush half the almonds in a pestle and mortar. Pour the butter beans, juice and all, into a small pan and simmer on a medium-high heat for ten to 15 minutes, or until the liquid has reduced. Remove the broccoli to a board, then put the tray’s contents in a blender.

Add the remaining almonds, tear in one slice of bread and blitz until smooth, then season to perfection with red wine vinegar, salt and pepper.

Toast the rest of the bread. Divide the romesco sauce and beans between warm plates. Sit the broccoli on top.

Scatter over the crushed almonds and serve with sardines and hot toast on the side.

[recipevault101]

Korean Dumpling Salad - Marion’s Kitchen

Ingredients:

2 cups finely sliced cabbage

½ cup finely sliced red cabbage

½ large carrot, cut into thin sticks

1 cucumber, deseeded, cut into thin sticks

1 tsp sesame seeds

1 tbsp vegetable oil

10 frozen gyoza

lettuce leaves, to serve

sliced spring onions (scallions), to serve

Dressing:

1 tbsp gochujang

2 tbsp white vinegar

1 tbsp soy sauce

2 tsp sesame oil

2 tsp Korean gochugaru chilli powder

2 tsp sugar

1 tsp finely grated garlic

Directions:

For the dressing, place the ingredients in a bowl and whisk until well combined.

In a large bowl, place the cabbage, carrot, cucumber and sesame seeds. Add three-quarters of the dressing and toss until well combined. Set aside while you cook the dumplings.

Heat the oil in a large non-stick frying pan over medium-high heat. Add the gyoza, flat side down and cook for 2 minutes or until just golden on the bottom. Add water to halfway up the sides of the dumplings. Put a lid on, turn the heat to medium and steam for 10 minutes or until most of the liquid has evaporated and the dumplings are cooked through.

To serve, divide the salad among serving plates and add lettuce leaves. Top with the dumplings. Drizzle with the remaining dressing and sprinkle over the spring onions.

[recipevault101]

Sausage Casserole - Jamie’s 7 Ways

Ingredients:

Preheat the oven to full whack (240ºC).

Pile the flour into a bowl with a small pinch of sea salt, add 80ml of water and mix into a dough, then knead on a flour-dusted surface for 2 minutes, adding a little extra flour, if needed. Roll and stretch out into a large oval (about 15cm x 30cm), then place in a large sturdy oiled tray.

Cover with a clean damp tea towel and leave to rest while you put a small non-stick frying pan on a medium-high heat, then squeeze balls of sausagemeat out of the skins into the pan (if using veggie sausages, roughly slice and use 1 tablespoon of olive oil for frying). Fry until golden all over, tossing regularly, while you peel the red onion and slice super finely, ideally on a mandolin (use the guard!).

Pick the rosemary leaves and toss with the onion, a pinch of sea salt and black pepper and 1 tablespoon of oil until well coated.

Spread the tomato paste over the dough, sprinkle over the dressed red onion, and spoon over the sausage balls.

Toss the grapes into the pan for 1 minute, then spoon over the pizza with any juices, tear over the mozzarella and sprinkle with the pine nuts.

Place the tray over a high heat on the hob until it starts to sizzle, then cook at the bottom of the oven for 10 minutes, or until golden and crisp.

Directions:

Place the sausages in a large non-stick casserole pan on a medium-high heat with 1 tablespoon of olive oil and brown for 10 minutes, turning regularly, then remove to a plate, leaving the pan on the heat. Meanwhile, peel the potatoes, chop into even-sized chunks and cook in a large pan of boiling salted water for 15 minutes, or until tender, then drain and leave to steam dry. Mash well with half the mustard, then season to perfection. Trim, wash and chop the carrots and leeks into 2cm chunks. Stir into the fat in the pan and cook for 15 minutes, or until softened, stirring regularly, and adding a splash of water, if needed. Stir the HP sauce and remaining mustard into the veg, then pour in the beans, juice and all. Add the tomatoes, breaking them up with the spoon, then stir in 1 tin’s worth of water. Bring to the boil and cook for another 10 minutes, then season to perfection. Preheat the grill to high. Score the sausages at ½cm intervals and sit them cut side up in the stew. As soon as the mash is cool enough to handle, divide it into four compact balls, push them into the stew and brush with 2 tablespoons of oil. Grill on the top shelf of the oven for 15 minutes, or until golden and bubbling.

[recipevault101]

Sausage Pizza - Jamie Oliver

Ingredients:

150 g self-raising flour, plus extra for dusting

olive oil

2 higher-welfare Cumberland or veggie sausages

1 small red onion

1 sprig of rosemary

1 heaped tablespoon sun-dried tomato paste

100 g red seedless grapes

1 x 125 g ball of mozzarella cheese

1 tablespoon pine nuts

Directions

Preheat the oven to full whack (240ºC/500F).

Pile the flour into a bowl with a small pinch of sea salt, add 80ml of water and mix into a dough, then knead on a flour-dusted surface for 2 minutes, adding a little extra flour, if needed. Roll and stretch out into a large oval (about 15cm x 30cm), then place in a large sturdy oiled tray.

Cover with a clean damp tea towel and leave to rest while you put a small non-stick frying pan on a medium-high heat, then squeeze balls of sausage meat out of the skins into the pan (if using veggie sausages, roughly slice and use 1 tablespoon of olive oil for frying). Fry until golden all over, tossing regularly, while you peel the red onion and slice super finely, ideally on a mandolin (use the guard!).

Pick the rosemary leaves and toss with the onion, a pinch of sea salt and black pepper and 1 tablespoon of oil until well coated.

Spread the tomato paste over the dough, sprinkle over the dressed red onion, and spoon over the sausage balls.

Toss the grapes into the pan for 1 minute, then spoon over the pizza with any juices, tear over the mozzarella and sprinkle with the pine nuts.

Place the tray over a high heat on the hob until it starts to sizzle, then cook at the bottom of the oven for 10 minutes, or until golden and crisp.

[recipevault101]

Asparagus Quiche & Soup - Jamie’s Veg

Ingredients

125 g plain flour

125 g wholemeal flour

125 g unsalted butter , (cold)

7 large free-range eggs

1 kg asparagus

olive oil

2 large potatoes

2 onions

½ a bunch of fresh thyme , (15g)

1.5 litres organic vegetable stock

150 g ricotta cheese

150 g mature Cheddar cheese

Directions

Preheat the oven to 180ºC/350ºF/gas 4.

Tip the flours into a bowl with a good pinch of sea salt, then chop and rub in the butter. Make a well in the middle, crack in one of the eggs, add 2 tablespoons of cold water, then mix, pat and bring together.

Place between two large sheets of greaseproof paper, flatten to 1.5cm thick and chill in the fridge for 30 minutes.

Roll out the pastry between the sheets of greaseproof, then line a 25cm loose-bottomed tart tin with the pastry, easing and pushing it carefully into the sides and letting the pastry scruffily hang right over the sides (this will stop it shrinking). Prick the base all over with a fork and bake for 20 minutes, or until lightly golden, then trim off the excess pastry

Halve the asparagus spears, saving the tips for the quiche. Chop and place the rest in a large pan over a medium heat with 1 tablespoon of oil.

Peel, roughly chop and add the potatoes and onions and strip in half the thyme leaves, and cook for 15 minutes, or until lightly golden, stirring regularly.

Pour in the stock, bring to the boil, then simmer for 15 minutes. Whiz with a stick blender until smooth, pass through a sieve, then season to taste with salt and black pepper.

While the soup is on the go, beat the remaining eggs in a bowl with a pinch of salt and pepper and the ricotta, then grate in the Cheddar and pick in the remaining thyme leaves.

Chop and add the reserved asparagus tips, then stir into the egg mixture and tip into the tart case.

Bake for 40 minutes, or until beautifully golden.