jglass
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Ploughman's Sandwich
Prep and cook time: 30 mins to 1 hour
Serves: 4
Ingredients
Olive oil
1 red onion, cut into thick slices through the root
6 tablespoons balsamic vinegar
Salt and pepper
8 thick slices Raisin and Rosemary bread
A couple of knobs butter
1 curly leaf lettuce
225g Strong Cheddar Cheese, thickly sliced
Method
To make the onion marmalade, heat a little oil in a pan, throw in the onion and
leave on a low heat to cook down slowly, adding a little water if needed. When
soft add the balsamic vinegar and continue to cook for a few minutes. Season the
marmalade to taste. Spread the Raisin and Rosemary Bread with butter and make
up each sandwich with lettuce leaves, onion marmalade, a couple of slices of
Cheddar and seasoning.
Nutrition Info (per serving): 756 calories, 49 g fat.
4
Rosemary - Skewered Buffalo Mozzarella Parcels
Prep and cook time: Up to 30 mins
Serves: 4
Ingredients
100ml extra virgin olive oil
2 cloves garlic, crushed
1 pack rosemary skewers
1 ready to bake ciabatta, torn or cut into equal sized pieces to the mozzarella
2 x 125g packs Buffalo mozzarella, torn into small pieces
2 x 100g packs smoked pancetta
100g rocket leaves
Juice of 1 lemon
Method
Preheat the grill.
Pour the olive oil into a bowl and add the crushed garlic and a few rosemary
leaves. Marinate the ciabatta and mozzarella for about 5 minutes in the olive oil
and season with salt and freshly ground black pepper. Wrap a strip of pancetta
around a piece of mozzarella and ciabatta and push onto the rosemary stalks you
should have about 4 cheesy balls per stalk. Place under the preheated grill
and grill for about 5-6 minutes, turning once, until crisp and golden. Dress the
rocket with a good squeeze of lemon juice and eat with your cheesy balls!
Nutrition Info (per serving): 728 calories, 53 g fat.
5
Apple Fritters
Prep and cook time: Up to 30 mins
Serves: 4
Ingredients
2 eating apples, peeled and cored, cut into slice
25g icing sugar
75g self-raising flour
1 medium egg
100ml milk
15g butter, melted
¼ x 5ml spoon vanilla extract
Oil for deep-frying
2 x 15ml spoons caster sugar
Method
Sprinkle the apple slices with a 5ml spoon of the icing sugar. Set aside. Sift the
flour and remaining icing sugar together in a bowl. Make a well in the centre and
beat in the egg and milk. Stir in the butter and vanilla. Heat the oil in a shallow
pan to a depth of 2cm. To fry, dip each piece of apple in the batter then cook on
each side in the hot oil until golden brown, drain on kitchen paper. Dredge with
caster sugar before serving hot, with ice cream.
Nutrition Info (per serving): 33 calories, 2 g fat.
6
Baby Carrots
Prep and cook time: Up to 30 mins
Serves: 6
Ingredients
500g bunch of baby carrots
1 tablespoon sugar
Sea salt
Small pinch of cumin (optional)
50g butter
Method
Leave some of the stalk on and wash the carrots. Put into a saucepan with water
just to cover, add in the sugar and salt. These ingredients penetrate the carrots to
make then soft and sweet. Cook until tender. A little pinch of cumin is fantastic
with this. Serve with butter.
Nutrition Info (per serving): 103 calories, 6 g fat.
7
Baked Chicken Breasts with Cinnamon Basil
Prep and cook time: 30 mins to 1 hour
Serves: 4
Ingredients
4 chicken breasts skin removed
1 bunch spring onions, chopped
2 tablespoons clear honey
4 tablespoons soy sauce
2 red chillies, deseeded and chopped
2 teaspoons, preserved or fresh ginger, finely chopped
20g bunch cinnamon basil
250g pack egg noodles
2 tablespoons sesame oil
2 tablespoons sesame seeds
1 courgette, cut into long, thin strips using a peeler
1 red pepper, finely sliced
2 bok choi, sliced
Method
Preheat the oven to 200°F, 400°C, Gas Mark 6.
Score the chicken breasts in a criss-cross pattern to about 1 cm deep. Mix all the
marinade ingredients together in a bowl and pour over the chicken breasts.
Leave to marinate in the mixture for at least 30 minutes, or longer if possible.
Soak the noodles in boiling water for 1 minute or until separated. Scrape the
marinade from the chicken breasts and reserve it. Heat the sesame oil in a pan
until very hot and fry the chicken breasts in the oil for a couple of minutes until
golden. Add the sesame seeds and toast for 30 seconds until browned slightly.
Throw the courgette, pepper and bok choi into the same pan with the rest of the
marinade, then stir in the drained noodles. Season well and cover with foil. Bake
for 20 minutes in the preheated oven.
Nutrition Info (per serving): 723 calories, 18 g fat.
Prep and cook time: 30 mins to 1 hour
Serves: 4
Ingredients
Olive oil
1 red onion, cut into thick slices through the root
6 tablespoons balsamic vinegar
Salt and pepper
8 thick slices Raisin and Rosemary bread
A couple of knobs butter
1 curly leaf lettuce
225g Strong Cheddar Cheese, thickly sliced
Method
To make the onion marmalade, heat a little oil in a pan, throw in the onion and
leave on a low heat to cook down slowly, adding a little water if needed. When
soft add the balsamic vinegar and continue to cook for a few minutes. Season the
marmalade to taste. Spread the Raisin and Rosemary Bread with butter and make
up each sandwich with lettuce leaves, onion marmalade, a couple of slices of
Cheddar and seasoning.
Nutrition Info (per serving): 756 calories, 49 g fat.
4
Rosemary - Skewered Buffalo Mozzarella Parcels
Prep and cook time: Up to 30 mins
Serves: 4
Ingredients
100ml extra virgin olive oil
2 cloves garlic, crushed
1 pack rosemary skewers
1 ready to bake ciabatta, torn or cut into equal sized pieces to the mozzarella
2 x 125g packs Buffalo mozzarella, torn into small pieces
2 x 100g packs smoked pancetta
100g rocket leaves
Juice of 1 lemon
Method
Preheat the grill.
Pour the olive oil into a bowl and add the crushed garlic and a few rosemary
leaves. Marinate the ciabatta and mozzarella for about 5 minutes in the olive oil
and season with salt and freshly ground black pepper. Wrap a strip of pancetta
around a piece of mozzarella and ciabatta and push onto the rosemary stalks you
should have about 4 cheesy balls per stalk. Place under the preheated grill
and grill for about 5-6 minutes, turning once, until crisp and golden. Dress the
rocket with a good squeeze of lemon juice and eat with your cheesy balls!
Nutrition Info (per serving): 728 calories, 53 g fat.
5
Apple Fritters
Prep and cook time: Up to 30 mins
Serves: 4
Ingredients
2 eating apples, peeled and cored, cut into slice
25g icing sugar
75g self-raising flour
1 medium egg
100ml milk
15g butter, melted
¼ x 5ml spoon vanilla extract
Oil for deep-frying
2 x 15ml spoons caster sugar
Method
Sprinkle the apple slices with a 5ml spoon of the icing sugar. Set aside. Sift the
flour and remaining icing sugar together in a bowl. Make a well in the centre and
beat in the egg and milk. Stir in the butter and vanilla. Heat the oil in a shallow
pan to a depth of 2cm. To fry, dip each piece of apple in the batter then cook on
each side in the hot oil until golden brown, drain on kitchen paper. Dredge with
caster sugar before serving hot, with ice cream.
Nutrition Info (per serving): 33 calories, 2 g fat.
6
Baby Carrots
Prep and cook time: Up to 30 mins
Serves: 6
Ingredients
500g bunch of baby carrots
1 tablespoon sugar
Sea salt
Small pinch of cumin (optional)
50g butter
Method
Leave some of the stalk on and wash the carrots. Put into a saucepan with water
just to cover, add in the sugar and salt. These ingredients penetrate the carrots to
make then soft and sweet. Cook until tender. A little pinch of cumin is fantastic
with this. Serve with butter.
Nutrition Info (per serving): 103 calories, 6 g fat.
7
Baked Chicken Breasts with Cinnamon Basil
Prep and cook time: 30 mins to 1 hour
Serves: 4
Ingredients
4 chicken breasts skin removed
1 bunch spring onions, chopped
2 tablespoons clear honey
4 tablespoons soy sauce
2 red chillies, deseeded and chopped
2 teaspoons, preserved or fresh ginger, finely chopped
20g bunch cinnamon basil
250g pack egg noodles
2 tablespoons sesame oil
2 tablespoons sesame seeds
1 courgette, cut into long, thin strips using a peeler
1 red pepper, finely sliced
2 bok choi, sliced
Method
Preheat the oven to 200°F, 400°C, Gas Mark 6.
Score the chicken breasts in a criss-cross pattern to about 1 cm deep. Mix all the
marinade ingredients together in a bowl and pour over the chicken breasts.
Leave to marinate in the mixture for at least 30 minutes, or longer if possible.
Soak the noodles in boiling water for 1 minute or until separated. Scrape the
marinade from the chicken breasts and reserve it. Heat the sesame oil in a pan
until very hot and fry the chicken breasts in the oil for a couple of minutes until
golden. Add the sesame seeds and toast for 30 seconds until browned slightly.
Throw the courgette, pepper and bok choi into the same pan with the rest of the
marinade, then stir in the drained noodles. Season well and cover with foil. Bake
for 20 minutes in the preheated oven.
Nutrition Info (per serving): 723 calories, 18 g fat.