All posts tagged Recipe

Recipe Video Vietnamese Pho with Turkey and Rice Noodles

Vibrant Asian cooking has become hugely popular in many British kitchens in the last decade and Vietnamese-style dishes are not only exciting dishes to cook but are also very healthy, perfect for looking your best this summer. Luckily, like many other Asian cuisines, Vietnamese cooking can be easy to master as there’s often no need for long cooking times and intricate recipes, it’s all about simple seasonal flavours and great ingredients.

If you are looking at expanding your Asian recipe repertoire then you can’t go wrong with mastering the art of Phil Vickery’s Vietnamese Pho with turkey and rice noodles. His use of turkey breast meat is low fat and a twist on what is becoming an incredibly popular Asian favourite for many of us. Joining Phil in this recipe video is Filipa Kay, who has been blogging for over three years sharing easy recipes for busy mums on her blog, gourmetmum.tv.

This recipe is tasty, healthy and quick to prepare which is key when entertaining this summer.

Recipe Video Vietnamese Pho with Turkey and Rice Noodles


BIg and Fresh Scratch and Sniff

Big and Fresh Scratch and SniffBig and Fresh – that’s the egg people – have launched a scratch and sniff box for the festive period.

Scratch and Sniff before you put it in your basket to get a delicious nose full of Christmas mince pies. To complete the experience scan the on pack QR code with your phone and download the recipe to make your very own Big Mince Pies. (Recipe also below)

Big and Fresh Scratch and Sniff 10 packs are available from Tesco, One-Stop and Nisa RRP £2.09

The Big Mince Pie Recipe

INGREDIENTS
270g plain flour
100g unsalted butter, cut into small pieces
100g icing sugar, sieved
2 eggs, beaten
1 pinch of salt
550g mincemeat

METHOD
• Pre-heat the oven to 180c
• If using a food processor, place the flour, icing sugar, butter and salt into the bowl and pulse until a sandy texture is created.
• Now add the beaten egg, a little at a time until the pastry forms into a ball, wrap this in cling film and place in the fridge for a minimum of one hour (this can be made up to two days in advance)
• (If you are mixing by hand, rub the dry ingredients together until a sandy texture is reached, add the beaten egg until the pastry forms a ball, wrap in cling film and refrigerate for one hour)
• Dust the work surface with a little flour and roll out the pastry with a rolling pin until it is as thin as a fifty pence piece.
• Using a 10cm cutter, cut out sixteen circles and set aside.
• Now lightly grease a large ‘Yorkshire pudding ‘tray with a little butter or margarine (4 x 10 cm, you will need two trays or bake twice!)
• Line each of the moulds with a disc of pastry and use your thumbs to nudge the pastry up as high as it will go.
• Fill each pastry case with 70 – 80g of mincemeat, about a large tablespoon full.
• Lightly brush the lip of the pastry with a little cold water and top with another 10cm disc. Pinch the top and bottom pastry discs together, using your thumb and index finger, to seal in the filling.
• Dust the tops, lightly, with caster sugar and bake in a pre-heated oven for 20 – 25 minutes or until they take on a lovely golden colour.
• Allow to cool before removing from the trays, to do this simply run a knife around the mould edge and lift out.
• Finish with a dusting of icing sugar, and get ready to show them off!
• Top tip: Add an 8cm disk of thin marzipan on top of the mincemeat before you put the lids on, YUM!

Recipe Video: Roast Pork Loin With Warm Plum And Ginger Chutney

When cooking with pork, adding fruit is a great way to bring out its succulent flavour whilst cutting through any underlying fattiness. Yet whilst most of us may reach for the apple, the humble and juicy plum is also a great accompaniment to any pork dish. Now in season from South Africa, they are ripe for brightening up your cooking.

In this simple yet tasty recipe, Sophie Michell, author, chef and presenter of Channel 4’s Cook Yourself Thin brings together pork and plums with ginger for the final punch. Filled with antioxidants, plums are also great for the skin, hair and generally for keeping healthy. Ginger is also brilliant to boost a lacking immune system. Apart from all the science, the colour of the deep pink plum compote, bright green cabbage and succulent pork makes for an uber-satisfying dish.

Watch the following video to see Sophie go through this delicious recipe step by step:

Watch Video

RECIPE:

Ingredients

750g Pork loin
4 Garlic cloves
500g New potatoes
25ml Olive oil
450g Red plums
1 Medium shallot
½ inch piece fresh ginger
75ml Cider vinegar
75g Brown sugar
1 Medium Savoy cabbage
Pinch of sea salt and pepper

Method

1. Preheat the oven to 200C/350F.
2. Wash and halve the potatoes and lay in a large roasting tray. Scatter over the garlic, drizzle with olive oil and season. Also season the pork and lay the whole loin on top of the potatoes in the roasting tray. Place in the oven and cook for around 45-60 minutes.
3. Peel and finely slice the shallot and ginger. Stone the plums and cut into 8 segments, add to a saucepan along with the shallot, ginger, sugar and vinegar. Bring to the boil, then turn down and simmer for 20-30 minutes, until cooked down and until the vinegar smell has completely cooked out.
4. Then trim the ends and any torn leaves off the cabbage, cut out the core and finely slice. Heat up a little oil in a saucepan, add the cabbage, season and sweat down with a splash of water.
5. When the pork is cooked, rest for 20 minutes and then serve with the chutney and cabbage.

Recipe Video: French Cheese & Onion Tart

There’s nothing like a wedge of perfectly created French cheese at the end of a meal, but a slice or two of France’s finest can also be turned into a the basis of a classy and delicious main dish.

To help you make the most of some of the best cheese on the planet, Vive le Cheese have teamed up with some of Britain’s finest chefs to create some mouth watering cheesy classics that you can make at home.

In the video, chef Dez Turland from Saunton Sands Hotel combines French Emmental with some classic Cornish ingredients such as Cornish ham and Cornish cider to whip up a gorgeous Emmental and French Onion Tart. VIEW VIDEO

The tart can be made in just 20 minutes and combines the best of France with the best of Cornwall for a delicious meal that will impress your taste buds and your guests.

Preparation time: 10 minutes
Cooking time: 30 minutes
Serves 6-8

Ingredients
200g French Emmental cheese
500g Roscoff onions – thinly sliced
150g Cornish Coppa ham – pre-sliced
100g unsalted butter
2 egg yolks
5 filo pastry sheets

Method
Start by melting ½ the butter and brush each filo pastry sheet. Line a 10” flan ring by layering the pastry sheets on top of each other and cook in the oven at 175oC for approximately 10 minutes or until they are golden brown.
For the filling, melt the remainder of the butter in a saucepan, add the onions and cook until soft. Remove from the heat and allow them to cool slightly, then mix in the French Emmental and egg yolks. To fill the tart, start with a layer of Coppa ham in the bottom, then alternate layers of the French Emmental mix and Coppa ham, finishing with the French Emmental mix. Return to the oven and cook for 20 minutes at 175oC.

Tip: This tart is great when accompanied by a Beurre Blanc sauce and watercress salad.

Beurre Blanc sauce

Ingredients
150ml Cornish Rattler cider
100g unsalted butter – cold
100g double cream
30g shallots
10g rosemary

Method
For the sauce, add a small amount of the butter to a pan, add the shallots and rosemary and cook until soft. Add the Rattler cider and reduce by ½ then add the double cream and bring to the boil. Whisk in the cold butter and keep warm.

Red Stripes Jamaican Me Hungry – with Liam Bailey

Bring some sunshine into your cooking with some authentic family recipes from the nation’s favourite Jamaican celebrities, brought to you by Red Stripe, Jamaica’s No 1 lager beer who donated to a charity of their choice for each recipe received. In the final post of this series we have, fresh from signing with Polydor Records; future signing sensation Liam Bailey (managed by the same team as EllieGoulding, VV Brown) who tells us about his Gran’s corn soup which keeps him out of the takeaways!

Liam Bailey (Musician) – My Gran’s corn soup
corn on the cobs cut into pieces
Canned sweet corn
Carrots
christophene
Corriander
Thyme
Potatoes
Onion
Red pepper
Green pepper
Scotch Bonnet
All spice berries
Pepper
Garlic

Liam’s recipe does not have any instructions, it is simply a freestyle mash up, where he pops all of the ingredients in at once!