Carrot & Coriander Fritters with Halloumi & Sweet Lemon Dressing

This is a pretty but complex little number: by turns salty, crisp, hot, sour, yielding and sweet. It will serve three as a swift starter or two as summery supper. Make the preparation even quicker by mixing the dressing in advance, so you have it ready in the refrigerator

INGREDIENTS

• 250g halloumi
• 4 large carrots, coarsely grated or shredded
• 5 spring onions, finely sliced
• Small bunch of coriander, leaves chopped
• 1 tbsp coriander seeds, toasted and crushed
• 20g gram or chickpea flour (or plain flour)
• 2 eggs, beaten

Method

1. Coarsely grate 50g of the halloumi and add to the carrots in a mixing bowl. Slice the remaining halloumi and set aside.
2. Add the remaining fritter ingredients to the mixing bowl, season with pepper and just a little salt and mix well. Form into 12 round cakes, flattening them with your hand, and lay out on a tray. If you have time, chill for 30 minutes to firm them up.
3. Heat the olive oil in a pan and fry the cakes for a couple of minutes on each side until golden. Remove to a plate and keep warm in a low oven while you fry the halloumi for a minute or 2 on each side. You won’t need any extra oil for this. When done, the cakes should be crisp and golden.
4. Layer the fritters and halloumi slices on serving plates with the rocket, and drizzle with the sweet lemon dressing.

*To make 100ml sweet lemon dressing, combine ½ crushed garlic clove, 1 tbsp mild honey, 1 tsp wholegrain mustard, finely grated zest and juice 1 lemon and 90ml olive oil.

Duck burger and chips

Can your serve Burgers at a Dinner Party? Off course when there made with Duck - try this delicious burger recipe - Kids love them Too 

This is a burger like no other: a melting scoop of Vacherin cheese encased in minced duck meat and served in a brioche bun with girolle mushrooms. Delish.

Ingredients

For the duck burger

• 2 large duck breasts
• 2 tbsp Vacherin cheese, scooped from the middle
• 2 banana shallots, peeled and sliced into thin strips
• 1 tbsp butter
• 250g/9oz girolle mushrooms, cleaned
• 2 brioche buns

For the chips

• vegetable oil, for deep frying
• 2 King Edward potatoes, cleaned and chipped
  
  

  Preparation method

  1. For the duck burger, roughly remove about two-thirds of the fat from each duck breast and then chop them into chunks and pass through a mincer. Season the meat well and form into two balls using your hands.
  2. Take one ball of meat and push a scoop of Vacherin into the centre. Form the meat around the Vacherin and pat down a little to make a classic burger shape. Repeat with the remaining ball and scoop of cheese.
  3. Preheat the oil in a deep fat fryer to 160C/325F (CAUTION: hot oil can be dangerous: Do not leave unattended.)
  4. Rinse the chipped potatoes under cold running water to remove any excess starch. Dry thoroughly on a clean tea towel and then place into the hot oil to cook for about 8-10 minutes. The chips should begin to lightly colour on the outside and be soft enough to crush between your fingers.
  5. Carefully remove the chips from the oil with a slotted spoon and drain on a plate lined with kitchen paper. Increase the oil temperature to 180C/350F
  6. In the meantime, heat a griddle pan over a high heat. Once hot, add the burgers and fry for 3-4 minutes on each side until nicely cooked on each side and just cooked through in the middle. If you like your burger fully cooked through, place in a hot oven for a few minutes to finish. Otherwise, place the burgers on to a plate to rest.
  7. Place the sliced shallots onto the hot griddle to caramelise. Cook for about two minutes.
  8. Heat the butter in a separate pan over a high heat. Add the mushrooms and fry for 3-4 minutes, or until just softened.
  9. When you are ready to eat, add the chips to the hot oil and cook for 2-3 minutes, or until golden-brown and crisp. Remove and drain on a plate lined with kitchen paper.
  10. Serve the duck burgers with the shallots and mushrooms in a brioche bun.
      
      
      
      

Moroccan mushrooms with couscous

This on is for my veggie friends, who indeed are fabulous cooks themselves!

 This filling Moroccan meal is packed full of vitamins and vegetables 

Ingredients

Serves 4

• 1 red onion , sliced
• 1 tsp olive oil
• ½ tsp ground cinnamon
• 1 tsp ground cumin
• 11 oz mushrooms , quartered
• 14 oz can chopped tomatoes
• 14 oz can chickpeas , rinsed and drained
• 1 tsp clear honey
• 6 oz couscous
• 2 oz soft dried apricots , diced handful flat-leaf parsley , roughly chopped

Method

1. Fry the onion in the oil for 6 mins until softened. Add the cinnamon and cumin and cook for 1 min, stirring. Add the mushrooms, cook for 2 mins, then stir in the tomatoes, chickpeas and honey. Season and simmer for 7-8 mins.
2. Meanwhile, mix the couscous with the dried apricots and some seasoning in a bowl. Pour over 250ml boiling water, stir to mix, then cover. Leave to stand for 7 mins or until softened. To serve, fluff up with a fork, stir in the parsley and top with the mushroom mixture. Great served with some green beans.

Roasted vegetable & feta tostada

A Mexican-inspired crispy, oven-toasted tortilla with roasted vegetables and a zingy tomato and avocado salsa a great sharing dish idea for summer eating 

Ingredients

Serves 2

• pack frozen grilled vegetables (we used Ocado essentials)
• 1 tsp Mexican seasoning
• 1 small avocado , peeled, stoned and chopped
• juice 1 lime
• 21/2 oz cherry tomatoes , halved
• 2 small flour tortillas
• 2 handfuls rocket
• 2 tbsp light feta cheese , crumbled

Method

1. Heat oven to 200C/180C fan/gas 6. In a roasting tin, season the frozen vegetables and toss with the Mexican seasoning, then roast in the oven for 15 mins, until hot. Meanwhile, mix the avocado, lime juice and tomatoes with some seasoning, then set aside.
2. Put the tortillas on a baking sheet and cook above the vegetables for the final 5 mins of cooking time until crisp. Transfer the crispy tortillas to plates, scatter with rocket and top with the roasted vegetables. Add some of the avocado salsa and sprinkle over the feta

Thai Ginger Seabass with Lime

Try this quick and easy Thai fish dish 

Takes 20 minutes to make, plus soaking

INGREDIENTS

• 15g dried mushrooms, such as shiitake or cep
• 40g cornflour, plus extra 1 tablespoon
• 1 tbsp Thai fish sauce
• 2 tbsp dark soy sauce
• 3 tbsp Billington's Light Muscovado Sugar
• 2 tbsp lime juice
• Sunflower oil, for deep frying
• 4 x 175-200g sea bass fillets, scaled and pin-boned
• 2 fat garlic cloves, thinly sliced
• 1 medium-hot red chili, deseeded and sliced
• 5cm piece of ginger, cut into fine matchsticks
• 6 spring onions, trimmed, halved and finely shredded
• Fresh coriander sprigs, to garnish

METHOD

How to make thai sea bass with mushrooms

1. Cover the mushrooms with 175ml hot water and soak for 20 minutes. Drain, reserving the water, and thinly slice the mushrooms. Mix the extra 1 tablespoon cornflour with 3 tablespoons of the reserved water. Put the rest of the water into a small pan with the fish sauce, soy, sugar and lime juice. Bring to a simmer, add the cornflour mixture and simmer for 1 minute until thickened and smooth. Keep on a low heat.

2. Pour 1cm of oil into a large, deep frying pan and heat to 190°C (if you don't have a thermometer, it will be ready when a cube of bread takes 30 seconds to turn golden). Sift the remaining cornflour onto a baking tray. Season the fish on both sides with a little salt, then coat in the cornflour and pat off the excess. When the oil is ready, add the sea bass fillets skin-side up and shallow-fry for 1 minute. Turn, fry for a further minute, then lift onto a baking tray lined with kitchen paper and keep warm in a low oven.

3. Heat 11/2 tablespoons of oil in a medium-sized frying pan or wok. Add the garlic and, as soon as it starts to turn golden, add the chilli and ginger and stir-fry for a further 30 seconds. Add the mushrooms and half the spring onions and stir-fry for 1 minute.

4. Lift the fish onto warmed plates and spoon over some of the sauce. Scatter with the fried mushrooms and spring onions and garnish with the remaining shredded spring onions and plenty of coriander sprigs. Serve with some plain steamed rice.

Chicken Feuilletes

This is good, homely, comfort food but, served in individual portions, it's elegant enough to serve at a supper party. It's also incredibly easy to make, especially if you use fresh or frozen bought puff pastry.

Ingredients
For the filling:
1 lb (450 g) boneless, skinless chicken thighs
1 oz (25 g) butter
1 small onion, finely chopped
6 rashers dry-cure streaky bacon, rind removed, cut into 1/4 inch (5 mm) strips
1 oz (25 g) flour
10 fl oz (275 ml) chicken stock
2 oz (50 g) chestnut mushrooms, finely sliced
2 fl oz (55 ml) creme fraiche or double cream
11/2 tablespoons finely chopped fresh parsley
salt and freshly milled black pepper
For the pastry:
9 oz (250 g) block of fresh or frozen and defrosted puff pastry
2 large egg yolks, beaten Method First of all, you need to trim the chicken into even-sized pieces - roughly 1/2 inch (1 cm) cubes. Then melt the butter in a medium, deep-sided frying pan and fry the chopped onion over a medium heat until it has turned pale gold - about 4 minutes. Then, using a draining spoon, remove it to a plate. Now turn the heat up to high and add the strips of bacon and fry these, tossing them around a few times, for about 4 minutes, until they are really crisp. After that, transfer the bacon to join the onion on a plate and start to fry the chicken in the bacon fat. You'll need to do this in three batches, and each batch should take about 3-4 minutes to turn golden on all sides. Now return the onion and bacon and all the chicken to the frying pan. Then, using a wooden spoon, and keeping the heat at medium, sprinkle in the flour and stir it in to soak up all the juices. After that, add the chicken stock a little at a time, stirring as you add until all the stock has been incorporated. Then, as it comes to simmer, it will have thickened to a creamy sauce. At this stage, add the mushrooms, season well and then let it simmer at the lowest possible heat, uncovered, for 30 minutes, giving it a stir from time to time. Then, finally, stir in the creme fraiche or cream and the parsley, taste to check the seasoning and then leave it aside until it is completely cooled. Chill in the fridge. All this can be done well ahead of time, but when you want to make the feuilletes, pre-heat the oven to gas mark 6, 400F (200C). Allow the pastry to come to room temperature - this will take about 10 minutes, then roll it out until it measures 16 x 16 inches (40 x 40 cm) and then trim it to give four 7 x 7 inch (18 x 18 cm) squares. Gather up the trimmings and reserve these until later. Now divide the cold filling among the four pieces of pastry, placing it in the centre. Next, brush the edges with the beaten egg yolk, pull up the opposite corners to meet in the centre so that what you have is in fact an envelope. Then pinch the seams together carefully, as you don't want them to burst open. Now make a small hole in the centre of each one to allow the steam to escape, then re-roll the pastry trimmings quite thinly and cut them into leaf shapes, making veins in the leaves with the back of a knife. Then arrange the leaves to decorate the parcels. You can make the feuilletes up to this stage well in advance and chill them. Either way, they will need to go on a greased baking sheet, then brush the whole lot thickly with beaten egg yolk and bake on a high shelf in the oven for 20-25 minutes or until they are a rich golden brown. All this needs is a lightly cooked green vegetable or a salad.

Summer salmon salad

A delicious dish that's perfect for the Summer season perfect alfresco 

Serves 4

Ingredients

• 800 g Jersey Royals, scrubbed clean
• sea salt
• freshly ground black pepper
• 200 ml natural yoghurt
• zest and juice of 1 lemon
• extra virgin olive oil
• ½ cucumber, peeled
• 1 small bunch fennel tops
• 1 small bunch fresh basil, leaves picked
• 400 g hot smoked salmon, 
  
  

  Method

  Cut any large potatoes in half. Bring a pan of salted water to the boil and add the potatoes. Bring back to the boil and simmer for 15 minutes until nicely cooked. Meanwhile, make your dressing by mixing the yoghurt with the lemon zest and juice, a good pinch of salt and pepper and a lug of extra virgin olive oil. Drain the potatoes well, tip into a mixing bowl and season immediately with salt and pepper. Drizzle with a little olive oil and, after 5 minutes, stir in most of the dressing. Leave the potatoes to cool.
  
  Halve the cucumber lengthways, remove the seeds and cut into ½cm slices. Roughly chop the fennel. Add the cucumber, fennel and basil leaves to the potatoes and mix well. Divide the salad evenly between four plates and flake over the salmon. Drizzle with a little olive oil.
  
  Tip: Make sure you season the potatoes while they're still hot – they'll absorb more flavour.
   

Beef in beer - Tender & Tasty

Topped with thick slices of garlic and herb bread, this classic Flemish casserole is hearty and satisfying. It's an ideal dish for entertaining because it can be prepared ahead and the quantities can be increased to feed as many as you want. Serve with mashed potatoes with chopped watercress added, and steamed seasonal greens. With all casseroles remember all the good stuff is in the sauce/gravy. 

Ingredients

Serves : 4 

• 2 tbsp extra virgin olive oil
• 450 g (1 lb) lean braising steak, trimmed of fat and cut into 5 cm (2 in) cubes
• 1 large onion, cut into wedges
• 2 large carrots, about 340 g (12 oz) in total, thickly sliced on the diagonal
• 1 large parsnip, about 170 g (6 oz), cut into cubes
• 1 large garlic clove, crushed
• 300 ml (10 fl oz) stout
• 300 ml (10 fl oz) beef stock, preferably home-made
• 1 tsp dried mixed herbs
• 1 tbsp red wine vinegar

• Directions

  Prep:15min  ›  Cook:2hr45min  ›  Ready in:3hr 

  1. Preheat the oven to 180°C (350°F, gas mark 4). Heat 1 tbsp of the oil in a flameproof casserole, add the beef and cook over a moderately high heat for 4–5 minutes or until browned all over. Transfer the meat and its juices to a plate.
  2. Add the remaining 1 tbsp oil to the pan and reduce the heat to low, then add the onion, carrots, parsnip and garlic. Cook, stirring frequently, for 5 minutes. Return the beef and its juices to the pan together with the stout, stock, mixed herbs, vinegar, mustard and sugar. Stir well and bring to the boil. Cover the casserole and transfer to the oven. Cook for 2 hours or until the beef is tender.
  3. Meanwhile, cut the piece of bread into 8 thick slices. Mix together the garlic, parsley, thyme and oil and spoon evenly over one side of each slice of bread.
  4. Uncover the casserole and add salt and pepper to taste. Lay the slices of bread, oiled side up, in a circle around the top edge of the beef casserole, overlapping them slightly. Return the casserole to the oven to cook for 20–30 minutes or until the bread is golden and crisp. Serve hot.

  Another idea

  For beef in red wine, use 12 whole shallots or baby onions in place of the onion, carrots and parsnips, and a full-bodied red wine instead of the stout. Omit the vinegar, mustard and sugar and add 1 tbsp redcurrant jelly instead. At the end of step 2, stir in 225 g (8 oz) sliced mushrooms and 200 g (7 oz) vacuum-packed peeled chestnuts for the last 10 minutes of the cooking time. Serve with rice and stir-fried shredded cabbage.

• 1 tbsp wholegrain mustard
• 1 tsp dark soft brown sugar
• salt and pepper
• Garlic and herb bread topping
• a piece of campagne longue (traditional long French loaf), weighing about 225 g (8 oz)
• 1 large garlic clove, crushed
• 1 tbsp chopped parsley
• 1 tbsp chopped fresh thyme
• 3 tbsp extra virgin olive oil

Homemade chicken nachos

A tasty Snack great for these lovely summer evenings in the Garden enjoy with a Margarita or three!!

Ingredients

Serves 4

• plain corn tortilla chips
• 2 cooked chicken breasts , shredded into small pieces
• 6 spring onions , thinly sliced
• Red Leicester cheese, grated
• 1 small jar red or green sliced pickled jalapeño peppers
• small bunch coriander , leaves roughly chopped
• your choice of salsa , hot pepper sauce (like Chipolte Tabasco), crème fraîche, guacamole or extra jalapeños, to serve

Method

1. Heat oven to 200C/180C fan/gas 6. Layer up the tortilla chips in an ovenproof dish or baking tray with the chopped chicken, spring onions, cheese and pickled jalapeños. Bake for 8 mins or until the cheese is melted.
2. To serve, sprinkle with the coriander and eat with your favourite accompaniments.

Haddock & spinach cheese melt

A low-fat, hearty fish supper that uses just five ingredients. Try serving with creamy mashed potatoes

5 ingredients, 5 minutes prep & 25 minutes to cook - easy!

Ingredients

Serves 2

• 7 oz baby spinach
• 3 oz low-fat soft cheese
• 2 x 140g/5oz pieces skinless haddock
• 1 large tomato , sliced
• 2 tbsp grated Parmesan

Method

1. Heat oven to 200C/180C fan/gas 6. Pile the spinach into a large pan over a medium heat, turning it over and over until wilted. Remove from the heat and drain off the excess liquid.
2. Mix spinach with the soft cheese, then place in the bottom of a small baking dish and sit haddock pieces on top. Lay sliced tomatoes on top of the fish and sprinkle with the Parmesan. Bake for 15-20 mins (depending on thickness of the haddock), or until the fish flakes easily.

Buttery chili prawns

Spicy seafood is a really versatile dish for sharing - make sure there's plenty of bread for the juices - as a starter to share, light lunch or snack a great tasty dish 

Ingredients

Serves 2

• 1 oz butter
• 2 tbsp olive oil
• 3 garlic cloves , finely chopped
• 1 red chili , seeds left in and finely chopped
• 1/2 tsp sweet paprika
• 12-20 large raw king prawns with shells
• juice 1 lemon , plus a few slices for a finger bowl
• ½ x small bunch parsley , roughly chopped
• small loaf crusty bread , warmed to serve

Method

1. Melt the butter and oil together in a frying pan. Add the garlic, chili and paprika, then fry for 1-2 mins until starting to turn golden. Turn up the heat, throw in the prawns and fry for a few mins, stirring, until all the prawns turn pink. Take off the heat, season and stir in the lemon juice and parsley.
2. Add some lemon slices to a finger bowl of warm water, grab a bowl for the shells, then dig straight in with your fingers and hunks of crusty bread.

We used sun dried tomato & Rosemary Ciabatta - delicious  

Smoky chicken with warm corn & potato salad

This chicken dish is full of fresh summer flavours, perfect for a quick and healthy midweek or quick weekend meal.

Ingredients

Serves 4

• 2 lb bag new potatoes
• 2 large corn cobs
• ½ red onion , thinly sliced
• juice 1 lime
• 2 tbsp olive oil
• 2 garlic cloves , crushed
• ½- 1 tsp sweet smoked paprika
• 4 skinless chicken breasts , each halved across the middle to make 2 thin escalopes
• small bunch coriander , leaves roughly chopped
• lime wedges, optional, to serve

Method

1. Bring to the boil a saucepan of water big enough to hold all the potatoes and corn. Cook the potatoes for 12 mins, adding the corn after 6 mins, until both are tender. Drain well.
2. Meanwhile, mix the sliced red onion with the lime juice and half the oil in a large salad bowl. Mix the remaining oil with the garlic, paprika and some seasoning in a shallow bowl, then toss in the chicken until thoroughly coated.
3. Heat a griddle pan, then griddle the chicken for 3 mins on each side until cooked through. Tip the potatoes into the bowl with the onions. Stand a corn cob on one end on a chopping board, then slice down the length, cutting off the kernels in strips. Mix into the potato salad with the coriander and seasoning, then serve alongside the smoky griddled chicken, with lime wedges, if using.

You can use regular Paprika, but try and get the smokey sweet type as it leaves a slight smokey flavour to the chicken, which works really well. 

Rack of lamb with warm salad of mixed beans & slow-roast tomatoes

Tender, lean lamb and a selection of the finest vegetables makes this a romantic dish you won't forget

Ingredients

For the slow-roast tomatoes

• 2 tbsp olive oil
• 3 ripe plum tomatoes, trimmed and halved
• few thyme sprigs
• 3 garlic cloves, left whole
• 1 tbsp balsamic vinegar
• handful basil leaves

For the lamb

• 1 x 8-bone rack of lamb, well trimmed (see tip, below)
• 1 tbsp olive oil
• 25g butter
• 4 garlic cloves, smashed but with skin on
• few thyme sprigs

For the warm bean salad

• 200g podded broad beans
• 200g fine beans, trimmed
• 85g mangetout
• 1 tbsp olive oil
• 2 shallots, finely sliced into rings
• small handful toasted flaked almonds

For the dressing

• 2 tbsp olive oil
• 1 tbsp balsamic vinegar

Method

1. Heat oven to 220C/200C fan/gas 7. For the tomatoes heat the oil in an ovenproof frying pan (if you don't have an ovenproof pan, use a standard frying pan then transfer to a roasting tray before putting in the oven) and fry cut-side down. Add the thyme and garlic and cook for 3 mins until coloured. Turn over the tomatoes, drizzle with vinegar, then roast in the oven for 20 mins until soft and caramelised. Leave to rest.
2. While the tomatoes are roasting, cook the lamb. Season the meat generously and heat the oil and butter in another ovenproof frying pan. Place the lamb, fat-side down, in the pan and scatter round the garlic and thyme. Brown the lamb really well, then turn over.
3. Baste the lamb with the pan juices, then transfer to the oven for 10 mins for lamb that is pink. If you prefer it more well done, give it 5 mins more. Leave the lamb somewhere warm to rest.
4. While the lamb is cooking, prepare the bean salad. Bring a large pan of salted water to the boil and cook the broad beans for a few mins. Scoop them out with a slotted spoon straight into a bowl of ice water, then slip them from their skins into a bowl. Boil the fine beans for 2 mins, then add the mangetout and cook both for 1 min longer. Drain, plunge into iced water (this keeps their bright green colour), leave for 1 min to cool down, then drain again.
5. Heat the oil in a frying pan, quickly cook the shallots for 1 min until starting to soften and colour, then add the fine beans and mangetout. Cook for about 1 min to heat through, then toss in the almonds and finally toss through the broad beans.
6. Scatter the basil over the tomatoes, saving a few of the very small leaves for garnishing. Make the dressing by simply whisking the oil and vinegar together. Carve the lamb into cutlets on a board with a very sharp knife (see tip, below). You are now ready to plate up.
7. Place the salad to one side of each plate. Line up three tomato halves down the other side of the plate. Lay three chops on top of the salad, slightly overlapping, with the bones pointing in the same direction. Drizzle the dressing around the plate and scatter the small basil leaves over the tomatoes.

Warm salmon nicoise a sensational twist on classic French tuna salad, try this warm salmon nicoise.

I have this dish on our new summer menu in our restaurant www.greenhousebrasserie.com and it was an instant hit out selling all other dishes - give it a try I think you might agree!




Ingredients 

• • • 12 quail eggs 1.6kg skinless salmon fillet, pin-boned1/2 cup (125ml) extra virgin olive oil250g punnet cherry tomatoes, halved300g baby kipfler potatoes, peeled, cooked until tender, cooled1 tbs lemon juice1 cup (250ml) good-quality tomato pasta sauce (see note)300g green beans, trimmed, blanched, refreshed1 red onion, thinly sliced1/2 cup (90g) nicoise olives (see note)1/4 cup finely chopped flat-leaf parsley
      Method
      1. 1. Preheat the oven to 120°C and line a roasting pan with baking paper.
         2. 
            
            Place the quail eggs in a pan of cold water over medium heat. Bring to a simmer and cook for 2-3 minutes for soft-boiled. Drain and refresh under cold water, then set aside.
         3. 
            
            Place the salmon in the roasting pan, season and drizzle with 2 tbs oil. Place the tomatoes on a baking tray, drizzle with 2 tbs oil and season. Bake the salmon and tomatoes for 20-25 minutes until the salmon is medium-rare and the tomatoes have wilted slightly.
         4. 
            
            Meanwhile, cut the potatoes into 5mm-thick slices and set aside. Peel the quail eggs and halve. Set aside. Combine lemon juice with remaining 2 tbs oil and season. Set dressing aside.
         5. 
            
            Place salmon on a platter, spread over pasta sauce and season. Scatter with eggs, potato, beans, tomatoes, onion, olives and parsley. Drizzle with dressing and serve.
            
            
            Simply delicious summer meal