Side dishes – Potatoes

Dauphinoise Potato (serves 8)

maris piper potatoes1.25kg / 2 1/2 lb
garlic2 cloves
milk – full cream300ml / 10 fl oz
cream – double or whipping300ml / 10 fl oz
parmesan30g / 1oz

Grate the parmesan. Peel and slice the potatoes to 1/2cm thick. Smash the garlic and mix with the cream and milk in a heavy-based pot. Bring to the boil. Add the potatoes and season with salt and pepper. Given the potatoes a good mix round. Put the potatoes in an ovenproof tray. Sprinkle with the parmesan. Bake for 50-60 minutes at 150degC/gas mark 3 till the potatoes are tender and the top is golden brown.

Fondant Potatoes

Potatoes4 maris piper
Unsalted butter125g / 4 oz
Olive oil2 fluid oz
Garlic2 cloves
Bay leaf1
Rosemary or thyme1 sprig
Chicken/Veg Stock½ pint

Cut the potatoes lengthways down both sides. Then peel them into a pebble shape following the natural line of the potato. Place into a deep ovenproof tray. Scatter the herbs and garlic among the potatoes and on the bottom. In a pot heat olive oil and add the butter. When the butter melts pour the mixture over the potatoes and add hot stock. Cook for 20 minutes in a pre-heated oven at 180 deg C (turning over after 10 minutes).

Hasselback Potatoes (serves 8)

potatoes32 baby  
butter60g / 2oz
parsleyfor garnish

Peel potatoes. Slice across but only three-quarters of the way down. Melt the butter and coat the potatoes with this. Season. Place in a roasting tray and bake for 30-40 minutes at 220deg C/ gas mark 7. Remove from the oven. Garnish with chopped parsley.

Rosemary Baby Potatoes Roasted 

baby potatoes 450g / 1lb
garlic 2 cloves
rosemary 1 sprig
vegetable oil To coat
salt pinch

Smash the garlic. Mix the ingredients together and lay on a roasting tray. Add salt. Place in the oven 160degC/Gas mark 6 for 40 minutes or until tender.

Sweet Potato Chips (Serves 4)

Sweet Potato4
Olive oil4 tablespoon

Peel the potato and slice long-ways. Place in oven tray. Drizzle with olive oil and cook for 10-12 minutes.

Side Dishes – Vegetables

Asparagus Hollandaise

asparagus8 spears
Salted water 
White wine vinegarSplash
onion¼
butter250g / 9oz
Eggs4

Peel and trim asparagus. Clarify butter. Separate the eggs – you only need yolks. Boil the asparagus for 2 minutes. Reduce vinegar and onion to a syrup. Clarify butter. Add reduction to yolks. Whisk over boiled water to froth. Slowly add the butter and whisk to a sauce. Serve with asparagus.

Aubergine Parmigiani (per person)

aubergine½ large or
onion1/8
celery1/8 stick
red pepper½
Green pepper½
tomatoes4 cherry
eggs½
Olive oil1 tablespoon
parmesan1 tablespoon

Chop the onions, celery and peppers. Dice the tomato. Halve the aubergine. Scoop out the flesh, being careful not to break into the shell. Warm the oil. Add the onion and cook for 5 minutes. Add the aubergine, celery and tomato and cook for 15 minutes. Remove the pan from the heat and stir in the egg. Fold the mixture into the shells. Sprinkle with grated parmesan. Place in oven at Gas mark 4.

Puy Lentils

Puy lentils60g /’ 2oz
onion1/4
Wine½ glass
stock¼ pt

Chop the onion. Place all the ingredients in a pan and cook till soft.

Skirlie 

butter60g / 2oz
onion1 medium
Rolled oatmeal60g / 2oz
Chicken/veg stock112ml / ¼ pt

Slice onions. Sweat in the butter until soft. Add the oatmeal for 2 minutes then the hot stock. Mix together.

Slow Roasted Tomato

Tomato1
ChilliTo taste
GarlicTo taste
Salt and pepperTo taste
Caster sugarPinch
ThymeSprinkle of leaf
Soya sauceSplash
Vegetable oilDrop

Finely chop garlic and chilli. De-core and half tomato. Put all of the above ingredients on the tomato. Place on lightly greased, grease proof paper or silicon mat. Bake in the oven at 120 deg C for 90-120 minutes.

Tomato Confit (serves 4)

Cherry tomatoes1 punnet
Thyme1 sprig
Olive oil1/4 pt
garlic1 clove small

Smash the garlic. Put the oil in a pan along with the herbs. Cook on a low heat for 10 minutes. Put the tomatoes in an oven-proof dish and pack close together. Pour the oil over the tomatoes. Sprinkle with Maldon sea salt. Cover with foil shiny side down. Cook in oven at 180-190deg for 8 minutes.

Vegetarian – 3

Guacamole (serves 4)

Tomato1
Limes2
Ripe Avocado3
Onion½
Ground CuminPinch
ChilliTo Taste
Coriander4 Sprigs

Skin, de-seed and chop tomato. Chop coriander. Chop onion. Juice limes. Dice avocado flesh. Mix with lime juice then mash. Add onion, cumin, chilli and coriander. Serve with tortilla chips and batons of raw vegetables. If using as a sauce and not a dip, then add salt.

Soft Italian Bread Sticks

strong flour350g / 12 oz
salt1/2 teaspoon
easy blend yeast1 packet
olive oil4 tablespoons
tepid water250ml
garlic1 clove
oregano1 teaspoon
maldon salt1 tablespoon

Chop the clove. First, make the dough. Sieve the flour and salt into a large bowl.  Stir in the yeast. Pour in 2 tablespoons of the olive oil and all the tepid water. Mix to form a dough and knead for 5 minutes. Now put in a greased (or oiled ) bowl and prove in a warm place for 1 hour. Once this is done, knock back the dough and knead for another 2 minutes. Shape the dough into bread sticks and roll until thin.  plaited. Leave to rise for 30 minutes. Cook in a pre-heated over for 20 minutes at 200 deg C.

Mushroom & Hazelnut Pate ( serves 2)

mushrooms112g / 4oz
shallot1
butter60g / 2oz
hazelnuts60g / 2oz
Soft cream cheese112g / 4oz
parsley1 sprig

Slice the mushrooms. Dice the shallot. Chop the parsley. Toast the nuts. In a pan melt the butter. Add the shallots till softened. Add the mushrooms and hazelnuts. Blend. Beat the cheese. Fold the mushroom mixture into the cheese. Add the parsley and mix. Season and chill for 30 minutes.

Baba Ganoush ( serves 4)

aubergine1
onion¼
garlic1 clove
basilsprig
lemon1 squeeze
Red chilli1
Extra virgin olive oilspoonful
coriandersprig

Chop the onion, chilli and garlic. Chop the basil. Chop coriander.  Scoop out and chop the aubergine. Fry the onion until soft. Add chilli and aubergine. Cook for 15 minutes. Blend with lemon juice, basil, coriander and oil to a paste. Serve with crostini. 

Spinach, cheese and walnut pie (serves 6)

Fresh spinach280g / 10oz
nutmegPinch
Grated cheddar cheese112g / 4oz
Ricotta cheese425g / 15oz
Grated mozzarella225g / 8oz
Grated parmesan50g / 2oz
Chopped walnuts150g / 6oz
garlic1 clove

Use a 9 inch pie tray. Crush the garlic and wash the spinach. Boil the spinach in a pan with a little oil. Season. Leave to cool. Roll the pastry and line the pie tray. Mix all the ingredients together in a bowl and place in the tray. Top with pastry. Bake at 175 deg C / Gas Mark 4 for 40 minutes. Let stand for 15 minutes. Serve.

Red Pepper with Bulghar Wheat (serves 2)

Red peppers2
courgette1
aubergine½
Olive oil2 tablespoons
Bulghar wheat150g / 6oz
Vegetable stock375ml / ¾ pt
parsley1 sprig
coriander1 bunch
Ground cumin½ teaspoon
Fresh ginger30g / 1oz
paprika½ teaspoon
orange1
lemon½
Flaked almonds60g / 2oz

Skin the peppers. Cut off the top off the peppers and remove the middle. Chop the courgette and aubergine. Fillet the orange. Chop the herbs. Zest and juice the lemon. Bring the stock to the boil. Add the wheat and cook for 15 minutes. Add the herbs and other ingredients except the pepper. Put the mixture inside the pepper and cook in the oven.

Vegetarian – 2

Duo of Red & Yellow Pepper Soup (serves 2)

red and yellow peppers1 of each
Vegetable oil1/2 tablespoons
garlic1/2 cloves
onion1/3
veg/chicken stock225ml / 1/2pt
basil1 leaf

Finely chop the onion. Chop the garlic. Chop the peppers. In a pot, heat the oil, sweat the onions for 2-3 minutes till the onions are softened. Add the garlic and mix. Split the onions between two pots. Put the red peppers in one pot and the yellow peppers in the other. Cook for a minute. Add the stock. Bring to the boil and simmer for 10 minutes. Liquidise till the soup is smooth. Pour the two different soups into the same bowl at the same time. Garnish with basil leaf.

Butternut Squash Risotto (per person)

Butternut squash1/4
arborio rice60g / 2oz
onion¼
stock1/4  pt
garlic1 clove
butterknob
fresh herbschoice
Vegetable oil1 tablespoon

Chop the butternut squash. Lay the squash on a baking tray and brush with butter. Put in the oven for 8 minutes at 180 deg C / gas mark 5.  Wash the rice. Finely dice the onion.  Chop the herbs. In a pan, sweat the onions in the butter but do not allow to colour. Add the rice and the garlic. Add the stock a little at a time. Cook on a low heat till the rice is tender and has absorbed the stock. Place to one side and keep warm. Add the squash and mix into the rice.

Houmous

chick peas (cooked)455g
Garlic2 cloves
Lemon1 (juiced)
Tahini2 tbls
Cumin seeds2 tbls
Salt and pepperTo taste
Fresh coriander2 sprigs (optional)

Crush cumin seeds. Add all ingredients together and liquidise.

Indonesian Vegetarian Curry with Coconut Milk (serves 4)

red pepper1
red chillies2
fresh ginger1 inch fresh piece
raw cashew nuts32
onion1 medium
garlic3 cloves
cumin powder2 teaspoons
cloves2
Cinnamon powder or crushed cinnamon1 teaspoon or 1 inch stick
coconut milk14oz can

Finely chop the pepper, chillies, ginger, onion and garlic. Heat a little oil in a pan. Add in the pepper, chillies, ginger, onion, garlic, cumin, cloves, cinnamon and cashew nuts. Cook for 2 minutes. Add the coconut milk and stir. Empty into a food processor and blend. Pour back into the pan. Bring to the boil. Then simmer for 15 minutes.

Lemongrass-Scented Rice

Basmati rice225g / 8oz
Small onion1
Vegetable stock450ml / 1pt
lemongrass1 stick

Dice the onion and slice the lemongrass. Add the stock. Cook in the oven for 20 minutes at 180 deg C.

Vegetarian – 1

Indian Paneer Cheese (makes ½ – 3/4lb)

full fat milk1 gallon
white wine vinegar50ml / 2fl oz

Heat milk in a thick pan until just about to boil. Reduce heat and add vinegar. Turn off heat. Stir gently. After 1 minute return to heat to help the curds cluster. Pass through a muslin cloth and cheesecloth. Let settle for 15 minutes. Press the curds. Cool down in bowl of iced water. It lasts for 1 week in a fridge, but best to eat straight away.

Thai Lemongrass Omelette (serves 1)

eggs3
lemongrass1
oilfor frying
chilli1
coriandersprig

Chop the chilli. Slice the white section of the lemongrass very thin. Beats eggs. Add lemongrass. Heat the oil in a pan until just smoking. Pour in the eggs in a swirling motion. Cook for just 20 seconds (when brown on bottom) and flip over. Cook for another 20 seconds (when brown on bottom). Serve with chilli and coriander.

Asian Wilted Spinach (serves 4)

baby spinach450g / 1lb
spring onions1 bunch
coriander1 sprig
vegetable oil2 tablespoons
ground coriander1 teaspoon
garlic1 clove
water1 tablespoon
cuminpinch
salt1 teaspoon

Wash and dry spinach. Finely chop coriander. Finely chop garlic. Finely chop the onions. Heat some oil in a pan. Cook the onions for 3 minutes. Add spinach and coriander to the pan. Add spices, chilli and garlic. After 2 minutes, add the water and cook until spinach is tender about 4-5 minutes. Add chilli to taste. Season.

Thai Spiced Marinated Vegetables with Red Lentils

red lentils60g / 2oz
vegetable stock225ml / 8 fl oz
cumin1 teaspoon
baby carrots4
shallots8
green beans60g / 2oz
white wine vinegar2 tablespoons
vegetable oil1 teaspoon
jalapeno / red pepper???
parsley1 sprig

Soak lentils for 24 hours and then drain. Peel and trim the carrots and shallots. Trim the beans. Chop the parsley. Heat the stock. Heat the oil. Add the lentils and cumin. Cook for 1 minute. Add the stock. Bring to the boil and simmer for 5 minutes. Add carrots and cook for 2 minutes. Add peppers and cook for 2 minutes. Add green beans. Remove from heat and add vinegar. Serve with chopped parsley.

Stuffed Peppers Malaysian Style (serves 4)

red pepper4
vegetable oil1 teaspoon
ginger30g / 1oz
garlic2 cloves
shallots2
curry powder½ teaspoon
ground coriander½ teaspoon
cumin½ teaspoon
cinnamon¼ teaspoon
couscous225g/ 8oz
vegetable stock675ml / 1 ½ pt
coconut milk1 tin
orange1/2
Sweet potato1

Chop the ginger and shallots. Slice the mushrooms. Paste the garlic. Peel and chop the potato. Juice the orange. Mix together the ground coriander and curry powder. Boil the stock. Heat the oil in a pan and cook ginger, garlic and shallots for 3 minutes. Add spices and cook for 1 minute on a medium heat. Add the hot stock and sweet potato. Bring to the boil. Cover and cook for 10 minutes (until potato is soft). Add the milk. Bring to the boil and add the couscous and orange juice. Turn off to allow the couscous to swell. Season.

Remove middle from pepper and the top. Smear with oil. Stuff with the mixture. Cook in the oven at 200 deg C/Gas Mark 6 for 10 minutes. Fill with couscous and serve with fresh coriander.

Burmese Coconut Curry (serves 2)

curry powder2 teaspoons
garam masala½ teaspoon
onion1 large
garlic1
coconut milk½ tin
ginger15g / ½ oz
cayenne pepper1 pinch
paprika1 teaspoon
vegetable oil1 tablespoon
lemon grass1/2
fish sauce½ tablespoon
water60ml / 2 fl oz
fresh corianderoptional

Chop the vegetables. Finely chop the onion, garlic, and ginger and blend with cayenne pepper and water to a fine paste. Finely chop the lemongrass. Mix the curry powder, salt, garam masala and a little oil. Heat oil over a medium heat and cook the onion paste until darkened. Add the coconut milk, fish sauce and lemongrass. Add the water. Bring to the boil then simmer. Reduce by half on a slow heat for 5 minutes.. To serve, add the coriander.

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