QUICK BEEF CURRY
Ingredients
20 ozs Diced rump
6 ozs Plain yoghurt
4 ozs Tomato juice
4 ozs Coconut milk
3 ozs Ground almonds
1 x Jar of curry paste of your choice
4 ozs Fresh spinach
12 x Cherry tomatoes, halved
4 ozs Flaked almonds
Fresh coriander
Method
•Mix together the yoghurt, tomato juice, coconut milk, almonds and curry paste.
•Stir fry the rump steak as you like it and then add the curry sauce, bring to just below the boil
•Stir in the spinach to wilt and add the halved cherry tomatoes
•Sprinkle with coriander and flaked almonds if you wish
•This is a great sauce for those who like a curry but with rare beef
•As all the curry ingredients are cooked there is no need for long cooking time.
•This quick recipe also works well with chicken and lamb
•The sauce can be made 3 or 4 days in advance to save you time on a busy day
Choose the curry paste to suit you by looking at the label to see how many chillies are on the symbol
GRILLED SALMON WITH WATERCRESS SAUCE
Ingredients
4 x 6oz Salmon steaks
¼ pt Chicken stock
1 x Bunch watercress
1 x Lemon juiced
Method
•Lightly oil the salmon steaks and add the lemon juice and place under the grill
•Chop the watercress
•Boil the chicken stock
•Drop the watercress into the stock for 30 seconds
•Remove watercress and drop straight into cold water
•Drain the watercress and put into a food processor or bullet and puree
•Add the chicken stock and puree together
•When the salmon is cooked warm the watercress sauce, place on a plate and add the salmon
ROAST VEGETABLES WITH CRISPY KALE
Ingredients
1 x Butternut squash
1 x Celeriac
4 x Carrots
2 x Sweetcorn
½ Bag kale
2 x Parsnips
1 x Cauliflower
Pumpkin seeds
Sesame or walnut oil
Method
•Preheat oven to 180
•Peel all the vegetables
•Chop the squash, carrots, parsnips and
celeriac into wedges
•Chop the sweetcorn into 8 rounds
•Chop the cauliflower into florets
•Sprinkle the kale with a little oil of your choice and some sea salt and place on a baking sheet
•Mix the other vegetables and sprinkle with
oil of your choice, mix together to ensure a
good covering and sprinkle with some sea salt
•Put the vegetables into a roasting dish and cook for 20 minutes or until soft but firm
•Cook the kale in the oven for 5 minutes until crispy
•Serve the vegetables in a large dish with toasted pumpkin seeds and top with crispy kale
•This dish makes a hearty meat free meal but also a good vegetable dish in its own right
ONE POT CHICKEN CASSEROLE WITH ORZO
Ingredients
1 x Whole chicken jointed and skinned
4 x Carrots
4 x Sticks celery
4 x Broccoli florets
2 x Leeks
1 ptx Chicken stock
8 x Chestnut mushrooms
1 x Bay leaf
6 ozs Orzo
Cornflour
Method
•Peel the carrots and cut in half
•Peel the sticks of celery and cut into 2 inch lengths
•Trim the leeks and cut into 2 inch lengths
•Wash and quarter the chestnut mushrooms
•Take a large pot and add the chicken portions,
carrots, celery, bay leaf and leeks
•Cover with the chicken stock and bring gently to the boil skimming if necessary
•Cover with a lid and simmer for 15minutes
•Remove the lid and add the broccoli, mushrooms and orzo and cook for a further 8 minutes or until the orzo is soft
•Mix the cornflour with some cold water and stir in a little to thicken the sauce
•This is a wonderful healthy meal without fat and using fresh vegetables
ROAST FILLET OF PORK WITH APPLE & CELERIAC
Ingredients
2 x Whole fillets of pork
1 x Braeburn apple
4 ozs Apple juice
8 ozs Peeled celeriac
8 x Sage leaves
8 ozs Crème Fraîche
8 ozs Rich gravy
Method
•Preheat the oven to 200
•Trim the pork fillet and brush with a little oil and season
•Dice the apple and celeriac into 1 cm cubes
•Put the pork fillet into a small roasting dish, add the apple, celeriac and apple juice and some chopped sage
•Cover with tin foil and put into the oven for 15-20 minutes
•Remove from the oven and tip the apple juice from the bottom into a pan, add the crème fraîche, gravy and the apple and celeriac
•Bring to the boil and simmer gently for 3 minutes
•Slice the pork and pour over the sauce
•Garnish with sage leaves
