Side dishes – Potatoes

Dauphinoise Potato (serves 8)

maris piper potatoes	1.25kg / 2 1/2 lb
garlic	2 cloves
milk – full cream	300ml / 10 fl oz
cream – double or whipping	300ml / 10 fl oz
parmesan	30g / 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

Potatoes	4 maris piper
Unsalted butter	125g / 4 oz
Olive oil	2 fluid oz
Garlic	2 cloves
Bay leaf	1
Rosemary or thyme	1 sprig
Chicken/Veg Stock	½ 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)

potatoes	32 baby
butter	60g / 2oz
parsley	for 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 Potato	4
Olive oil	4 tablespoon

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

Advertisement

Side Dishes – Vegetables

Asparagus Hollandaise

asparagus	8 spears
Salted water
White wine vinegar	Splash
onion	¼
butter	250g / 9oz
Eggs	4

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)

aubergine	½ large or
onion	1/8
celery	1/8 stick
red pepper	½
Green pepper	½
tomatoes	4 cherry
eggs	½
Olive oil	1 tablespoon
parmesan	1 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 lentils	60g /’ 2oz
onion	1/4
Wine	½ glass
stock	¼ pt

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

Skirlie 

butter	60g / 2oz
onion	1 medium
Rolled oatmeal	60g / 2oz
Chicken/veg stock	112ml / 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

Tomato	1
Chilli	To taste
Garlic	To taste
Salt and pepper	To taste
Caster sugar	Pinch
Thyme	Sprinkle of leaf
Soya sauce	Splash
Vegetable oil	Drop

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 tomatoes	1 punnet
Thyme	1 sprig
Olive oil	1/4 pt
garlic	1 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)

Tomato	1
Limes	2
Ripe Avocado	3
Onion	½
Ground Cumin	Pinch
Chilli	To Taste
Coriander	4 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 flour	350g / 12 oz
salt	1/2 teaspoon
easy blend yeast	1 packet
olive oil	4 tablespoons
tepid water	250ml
garlic	1 clove
oregano	1 teaspoon
maldon salt	1 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)

mushrooms	112g / 4oz
shallot	1
butter	60g / 2oz
hazelnuts	60g / 2oz
Soft cream cheese	112g / 4oz
parsley	1 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)

aubergine	1
onion	¼
garlic	1 clove
basil	sprig
lemon	1 squeeze
Red chilli	1
Extra virgin olive oil	spoonful
coriander	sprig

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 spinach	280g / 10oz
nutmeg	Pinch
Grated cheddar cheese	112g / 4oz
Ricotta cheese	425g / 15oz
Grated mozzarella	225g / 8oz
Grated parmesan	50g / 2oz
Chopped walnuts	150g / 6oz
garlic	1 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 peppers	2
courgette	1
aubergine	½
Olive oil	2 tablespoons
Bulghar wheat	150g / 6oz
Vegetable stock	375ml / ¾ pt
parsley	1 sprig
coriander	1 bunch
Ground cumin	½ teaspoon
Fresh ginger	30g / 1oz
paprika	½ teaspoon
orange	1
lemon	½
Flaked almonds	60g / 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 peppers	1 of each
Vegetable oil	1/2 tablespoons
garlic	1/2 cloves
onion	1/3
veg/chicken stock	225ml / 1/2pt
basil	1 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 squash	1/4
arborio rice	60g / 2oz
onion	¼
stock	1/4  pt
garlic	1 clove
butter	knob
fresh herbs	choice
Vegetable oil	1 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
Garlic	2 cloves
Lemon	1 (juiced)
Tahini	2 tbls
Cumin seeds	2 tbls
Salt and pepper	To taste
Fresh coriander	2 sprigs (optional)

Crush cumin seeds. Add all ingredients together and liquidise.

Indonesian Vegetarian Curry with Coconut Milk (serves 4)

red pepper	1
red chillies	2
fresh ginger	1 inch fresh piece
raw cashew nuts	32
onion	1 medium
garlic	3 cloves
cumin powder	2 teaspoons
cloves	2
Cinnamon powder or crushed cinnamon	1 teaspoon or 1 inch stick
coconut milk	14oz 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 rice	225g / 8oz
Small onion	1
Vegetable stock	450ml / 1pt
lemongrass	1 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 milk	1 gallon
white wine vinegar	50ml / 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)

eggs	3
lemongrass	1
oil	for frying
chilli	1
coriander	sprig

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 spinach	450g / 1lb
spring onions	1 bunch
coriander	1 sprig
vegetable oil	2 tablespoons
ground coriander	1 teaspoon
garlic	1 clove
water	1 tablespoon
cumin	pinch
salt	1 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 lentils	60g / 2oz
vegetable stock	225ml / 8 fl oz
cumin	1 teaspoon
baby carrots	4
shallots	8
green beans	60g / 2oz
white wine vinegar	2 tablespoons
vegetable oil	1 teaspoon
jalapeno / red pepper	???
parsley	1 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 pepper	4
vegetable oil	1 teaspoon
ginger	30g / 1oz
garlic	2 cloves
shallots	2
curry powder	½ teaspoon
ground coriander	½ teaspoon
cumin	½ teaspoon
cinnamon	¼ teaspoon
couscous	225g/ 8oz
vegetable stock	675ml / 1 ½ pt
coconut milk	1 tin
orange	1/2
Sweet potato	1

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 powder	2 teaspoons
garam masala	½ teaspoon
onion	1 large
garlic	1
coconut milk	½ tin
ginger	15g / ½ oz
cayenne pepper	1 pinch
paprika	1 teaspoon
vegetable oil	1 tablespoon
lemon grass	1/2
fish sauce	½ tablespoon
water	60ml / 2 fl oz
fresh coriander	optional

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.