Showing posts with label Dinner Recipes. Show all posts
Showing posts with label Dinner Recipes. Show all posts

Tuesday, 2 December 2014

Venison Steak With Blackberry Sauce And Horseradish Potato Rosti..

Serves 4

Preparation time: 20 minutes

Cooking time: 25 minutes

  • 4 venison steaks (use beef if you can’t source venison)
  • 1tsp black peppercorns
  •  1tsp dried mugwort (optional)
  • 225g blackberries
  • 425 ml chicken stock
  • 75 ml Gallo Family Vineyards Autumn Red
  • 4 tbsp sloe gin
  • 1 tsp blackberry jam
  •  Lemon juice, to taste
  • 4 medium sized potatoes (maris piper are good for this)
  • Horseradish root (to taste)
  • Vegetable oil for frying
  • Salt and pepper


Horseradish root & potato rosti:

1. Cut the potatoes in half and boil for 5 minutes.

2. Remove from the pan and leave to drain and cool, before grating

3. Grate some horseradish root into the mixture to taste and season with salt and pepper.

5. Heat the vegetable oil in a frying pan, form the grated mix into patties and fry until golden.

To cook the venison:

1. Season the meat with salt. Crush black peppercorns and dried mugwort together and roll the venison in it to create a light coating.

2. Heat a large frying pan until just smoking and add the steaks.

3. Turn each piece as it colours, until the meat is well-coloured

4. Rest the meat for at least as long as it cooked for in a warm place and then slice across the grain.

Blackberry sauce

1. Press and sieve the blackberries

2. Add the Gallo Family Vineyards Autumn Red to the pan used to cook the venison, stir and reduce for a few minutes
       3. Add the sloe gin, blackberries, blackberry jam and boil until the sauce coats the back of a spoon, add seasoning and sharpen with a squeeze of lemon juice

About this post -

This is a guest post.

No payment was received. I was gifted a wine sample to try out.

Recipe and photo credit by Gallo Family Vineyards

Thursday, 13 November 2014

Roast Butternut Squash With Potatoes...

On Sunday it was the first time I had cooked Butternut Squash before and I loved it...

Yummy and sweet, {so I was bound to like it}.

 Took me ages trying to peel it though, my knifes are so 'cheap and tacky' trouble is I don't like sharp knifes in case I cut my fingers as I'm daft like that!!

I roasted the Butternut Squash with Potatoes, and added dried herbs to give a sweet and not so sweet twist to them, they tasted delicious...

What you need~
  • 1 large Butternut Squash
  • 1 Large Potato
  • 2 Tbsp Olive oil
  • 2 Tbsp margarine
  • 1 Tbsp dried Rosemary
  • 1 Tbsp dried Basil
  • Sprinkle of salt, pepper, and chilli and garlic 

  1. Preheat oven 180c
  2. Peel, de-seed and chop the Butternut Squash into small cubes.
  3. Peel, and chop the potato into small cubes.
  4. Pour over olive oil, sprinkle Rosemary, Basil, Salt, Pepper, Chilli and Garlic over and mix well in the oil.
  5. Place the margarine in bits over the top of the mix.
  6. Roast for around 50 minutes, until cooked through. Mixing them around and turing them over, half way through.

Other roasted vegetables ~

I love roasted vegetables with my Sunday dinners, especially in Winter...

What are your favourite Roasted sides?

Saturday, 26 July 2014

Chicken Breasts with Tomatoes and Olives

Ingredients: (serves 4)

  • 4 (6-ounce) skinless, boneless chicken breasts
  • 1 cup multicolored cherry or grape tomatoes, halved
  • 3 tablespoons oil and vinegar dressing, divided
  • handful of olives
  • 1/2 cup (2 ounces) grated cheese


  1. Turn on Plancha.
  2. Sprinkle chicken evenly with 1/4 teaspoon salt and 1/4 teaspoon freshly ground black pepper.
  3. Place chicken on grill coated and cook for 6 minutes on each side or until chicken is done. 
  4. Keep warm.
  5. Half the olives and combine them with tomatoes and 1 1/2 tablespoons dressing in a medium bowl over medium heat, and cook for 2 minutes or until tomatoes soften slightly and mixture is thoroughly heated, stirring occasionally.
  6. Brush chicken with remaining 1 1/2 tablespoons dressing.
  7. Sprinkle each serving with 2 tablespoons cheese and torn basil leaves, if desired.

About this post -

This is a guest post from Verycook

Sunday, 13 January 2013

Spicy Chilli Slow Cooked ...

This is my Chilli recipes I use on cold winter days when I need to go out or busy throughout the day. I love my slow cooker for saving time at night cooking. This recipe is cooked in a large slow cooker.

Serves 4- 6


4 Tbsp Olive oil

2 Carrots chopped

3 Medium onions

1 Kg Mince beef

2 (400g) Tins of chopped tomatoes

3 tsp Chilli powder

3 Tbsp plain flour

5 Tbsp tomatoes ketchup

2 Tbsp Soy Sauce

Salt and pepper

1Tbsp Thyme

Half a pint of beef stock

2 ( 400g) Tins of red kidney beans


In a frying pan heat 2 tbsp of olive oil and fry the mince until all turned brown.

In a wok or large frying pan, Gently fry the carrots and onion in the last 2 tbsp of olive oil.

In a bowl mix the chilli powder, flour, tomato ketchup,soy sauce, salt,pepper and thyme and set aside.

Once the mince has browned drain the fat and place in the wok with the onions and carrots.

Mix in the chili paste and tomatoes

Stir well until all paste had mixed in.

Transfer into slow cooker on slow heat for about 6-8 hours

About a hour and half before serving add the red kidney beans into the slow cooker

Tip- if like out family only half of us like kidney beans, warm up in a pan 10 minutes before seving. Then serve up the chilli and add kidney beans once everyone who don't like them has got their dinner...

Friday, 30 November 2012

Chicken Breast Paillard With Spiced Butter Marinade ...

Serves 4

320 calories / 21.5g fat per portion


  • 4 medium chicken breasts
  • 100g (3 ½ oz) Kerrygold butter, now softer
  • 2 cloves garlic, mashed or finely grated
  • 1 tsp ground/whole cumin
  • 1 tsp ground coriander
  • Salt and pepper
  • Green salad, to serve
  • Lemon wedges, to serve


  • To prepare the chicken, carefully cut each breast almost in half lengthways, then open out the two halves like 
a book.
  • Place the butter, spices and garlic in a mixing bowl and cream together well. Rub ½ of the butter mixture into the chicken fillets, then place on a plate, cover and chill for at least 2 hours, up to 6.
  • When you’re ready to cook them, place a griddle pan on a high heat and allow to get very hot. 
  • When it’s smoking, add the chicken breasts and cook for just 3-4 minutes on each side.
  • Meanwhile, heat the reserved marinade in a small saucepan and use to spoon over the chicken when cooked. 
  • Serve immediately with a green salad and lemon wedges.

Top tip:

  • Paillard is a method of preparing a chicken breast that makes cooking it much faster. 
  • By cutting the breast almost in half and then opening it out, much more of the meat is exposed to the heat and it will take only a couple of minutes on each side to cook.

Recipe and photo credit by -
This recipe comes from a collection of 6 brand new and exclusive recipes created by Rachel Allen featuring in The Kerrygold Community Recip-e-book. For more recipes please visit Kerrygold

Monday, 26 November 2012

Slow cooked Stew And Dumplings : Creative Mondays Blog Hop...

Hello and welcome to Creative Mondays hosted by Clairejustineoxox and Judy-H-JS Thought where you can link up all your creative post each week....

So cold this week I have got my slow cooker out and been making some stew, this is our favourite recipe...

Serves 4-6 made in large slow cooker...

Friday, 16 November 2012

Roast Poussin With Blackberry Cumberland Sauce ...

Special dinner -If you are not planning a large Christmas lunch, why not opt instead for a special dinner for two; serve these quick to roast baby chickens with delicious blackberry sauce flavoured with orange rind, winter spices and just a hint of redcurrant jelly. What’s more, there’s not a Brussel sprout in sight!

Serves 2

Preparation time: 25 minutes

Cooking time: 45 minutes

You will need

2 x 500g (1lb 2oz) baby poussin

40g (11/2oz) butter

Salt and freshly ground black pepper

6 fresh bay leaves

4 rashers streaky bacon

175g (6oz) shallots, peeled, halved if large

450g (1lb) baby new potatoes, washed

2-3 tbsp olive oil


½ orange

6 tbsp red wine

2 tbsp water

1 tbsp redcurrant jelly

Large pinch ground ginger

Large pinch ground cinnamon

1 tsp caster sugar

1 tsp Dijon mustard

100g (4oz) small blackberries

Watercress or rocket salad to serve


1 Preheat the oven to 190C/375F/Gas Mark 5. Rinse each poussin inside and out with cold water, drain well then put in a roasting tin. Dot the breast of each with the butter then season with salt and pepper and put 2 bay leaves and 2 rashers of bacon on the top of each. Loosely cover the poussin with foil folding down over the sides. Add the shallots, potatoes and remaining bay leaves to the roasting tin, drizzle with the olive oil and sprinkle with a little salt and pepper.
2 Roast for 45 minutes, removing the foil and bacon from the poussin for the last 20 minutes and turning the potatoes and shallots and basting with the pan juices until golden. To test the poussin are ready, insert a small sharp knife or skewer through the thickest part of the leg into the breast, the juices will run clear when ready.

3 Transfer the poussin and vegetables to a serving plate, cover with foil and keep hot in the turned off oven, allowing the poussin to rest while you make the sauce.

4 To make the sauce, pare the rind from the half the orange with a vegetable peeler then cut into very thin shreds. Squeeze the juice, add both to a small saucepan with the red wine, water and redcurrant jelly. Add the spices, sugar, mustard and a little salt and pepper. Bring to the boil then cook over a medium heat, stirring until syrupy. Add the blackberries and simmer gently for 3 minutes until the berries are just cooked.

5 Serve the sauce with the roasted poussin, potatoes and shallots and a side dish of watercress or rocket salad.


* Pare the rind from the half the orange with a vegetable peeler before you cut it, that way it is easier to do then squeeze it afterwards.

* Rather than cooking two poussin, you could also give a small everyday chicken the five star treatment. Roast with butter, bay leaves and bacon for the timings given on the wrapper, then add the potatoes, shallots, bay and olive oil for the last 45 minutes of cooking, removing the foil 20 minutes or so before it is ready so that the skin can brown.

About this post- This is a free guest post by Seasonal Berries


Friday, 26 October 2012

Halloween Fiery Jackets Recipe ....

Preparation: 10mins

Cooking: 1hr 10mins

Serves 6

Per serving: 335 calories, 9.4 fat, 4.0g saturates, 10.3g sugars, 0.37g salt

Contains a over a third of your RDA of Vitamin C and counts for two of your 5-a-day

You will need

  • 6 baking potatoes, scrubbed
  • 1 (400g) pack lean lamb mince
  • 1 onion, chopped
  • 1 clove garlic, crushed
  • 1 green pepper, deseeded and chopped
  • 10ml/2tsp ground cumin,
  • 10ml/2tsp coriander
  • 10ml/2tspsmoked paprika
  • 1/2-1tsp/2.5-5ml chilli flakes
  • 450g/1lb carrots, peeled and coarsely grated
  • 1 (400g) can tomatoes
  • 15ml/1 tbsp tomato puree
  • Salt and ground black pepper
  • 45ml/3tbsp chopped fresh coriander
  • Sour cream mixed with chopped coriander to serve, if liked


  • Preheat the oven to 220C/ Fan 200C/450F/Gas Mark 7.
  • Scrub the potatoes clean, then place on a baking tray.
  • Bake for 35-40mins or until tender.
  • Meanwhile, Heat a large pan or wok, add the lamb mince without any extra oil, and sauté over a medium heat for 6-8mins, stirring to break up the mince, until it is nicely browned.
  • Add the onion, garlic and pepper and sauté for 2mins.
  • Add the spices and carrots, cook for 1 min.
  • Then add the tomatoes, puree and plenty of salt and pepper.
  • Bring to the boil, cover and simmer for 10mins.
  • Stir well, then simmer uncovered for a further 5mins or until the juices have thickened slightly.
  • Adjust the seasoning.
  • Split the baked potatoes and spoon a little of the mince mixture into each.
  • Serve topped with sour cream mixed with chopped coriander if liked.

Recipe and photo credits by- British Carrots website

Thursday, 20 September 2012

Italian Childhood Memories...

Moonbeam Pasta
Stars and crescent moons make up the shapes of this gorgeously pretty variety of pasta for children. So I am inspired to create something that reminds me of shooting stars and happy dreams. Dress the pasta with as much of the sauce as you like, as some children like lots of sauce and others only want it barely coated, and refrigerate or freeze the rest for later use.

To turn it into something slightly more sophisticated, substitute the ham for chopped chorizo or salame, and add some finely snipped fresh chives.

Serves 2

To dress up to

  • 120 g/4 1/2 oz Garofolo Anistelle pasta for children
  • 1 spring onion, very finely chopped
  • 1 tablespoon olive oil
  • 2 tablespoons organic tomato passata
  • 2 tablespoons mascarpone or single cream
  • 1 slice cooked ham, cut into strips
  • 3 baby sweet corn cobs cut into thin comet tail strips
  • A pinch of salt
  • Long shavings of fresh Parmesan, to garnish


  • Bring a pot of lightly salted water to a rolling boil for the pasta. 
  • Meanwhile, fry the spring onion very gently in the olive oil until soft but not coloured. 
  • Add the passata and stir together. 
  • Allow to simmer for about 10 minutes, and then stir in the mascarpone or cream, the ham and the sweet corn cobs. 
  • You should end up with a sauce that is swirly and dreamily pink, with the long comet tails of the sweet corn through it. 
  • Cook the pasta until tender in the boiling water, drain and toss with the sauce. 
  • Pile the pasta into bowls or on to plates, garnish with the Parmesan shavings and serve at once.

P.S. For special occasions, finish off the dish with a tiny dusting of edible gold glitter, a little stardust sometimes works wonders on even the fussiest of diners!

Baked Motori with Ham And Cheese

Motori Al Forno

This is a very simple and easy dish that I remember very fondly from my childhoood in Tuscany. I really prefer to use Penne when I make this as it fits the memory much better, but I’ve tried it out with the Motori shape from the Garofolo range and it really works too. You can of course add other things to the dish such as grilled bacon, cooked peas, mushrooms or cauliflower florets, or blue cheese for a much stronger flavour. You can easily make this ahead and freeze it for later.

Serves 2


  • 140 g Motori pasta
  • salt and pepper
  • 200 ml/7 fl oz ready made béchamel or cheese sauce
  • 2 tablespoons freshly grated Parmesan
  • 2 slices best baked ham, chopped
  • 1 tablespoon unsalted butter


  • Cook the pasta in plenty of boiling salted water until al dente. 
  • Meanwhile, heat through the sauce and melt three quarters of the cheese into it. 
  • Drain the pasta and pour it back into the pot. 
  • Add three quarters of the sauce and the ham. 
  • Mix together. 
  • Grease a large oven-proof dish with half the butter. 
  • Pour in the dressed pasta and arrange it carefully. 
  • Pour over the remaining sauce and dot with the remaining butter. 
  • Sprinkle with the remaining cheese. 
  • Bake in a preheated oven at Gas mark 6/400 F/200 for about 15 minutes or until golden and bubbling. 
  • Remove from the oven, rest for 5 minutes, then serve.

Anistelle with cream, ham and peas

This is an all-time favourite in Italy, and the pairing of ham and cream with the addition of very sweet soft peas make this recipe a totally irresistible even the fussiest of child

Ingredients for 4 children

  • 240g Anistelle (Garofalo La Giostra dei Bambini pasta)
  • 1 shallot finely chopped
  • 30 ml EVOO
  • 100 ml single cream
  • 50 g grated parmesan
  • 200 g peas (either fresh in season, of petit pois frozen)
  • 100 g ½ cm thick cooked ham (York ham is fine or any good quality ham) cut in very small cubes or finely chopped.
  • 1 tbs chopped parsley


  • In a shallow pan add EVOO and the finely chopped shallot and sauté until soft. I
  • n the meantime in a small pan cook the fresh or frozen peas, drain and set aside.
  • Add the finely chopped ham and cook gently a couple of minutes.
  • At this stage add the peas, and season to taste but be aware the ham is already salted and parmesan will be added eventually.
  • When all ingredients are well incorporated, add the cream and warm trough.
  • In the meantime boil a copious amount of water (at least one litre per 100 g of pasta), and when boiling add the salt, roughly speaking 2 Tsp rock salt, add the pasta.
  • Cook to al dente (for anistelle 12 minutes)
  • Drain well the pasta and add it to the sauce, mix well and sprinkle with the chopped parsley and the parmesan.
  • Serve at once.
This is a guest post -

All are made using the children’s range of Garofalo Pasta

Recipe and photo credit by -

(‘La Giostra dei Bambini’ – ‘the children’s merry-go-round’) –  Pasta Garofalo.
Moonbeam Pasta & Motori have been created by Italian chef,  Valentina Harris
Anistelle dish was created by MasterChef finalist, Sara Danesin Medio

Tuesday, 18 September 2012

Meals In Minutes...

Harrisa couscous with golden chicken supremes & roast beetroot...

Cooking time: 10-15 min

Preparation time: 25-30 mins

Serves: 2

Vegetarian: No


  • 2 tsp vegetable oil
  • 2 chicken supremes
  • 1, 250g packet of cooked beetroot, (the size varies, 3-4) each cut into 2cm wedges
  • 1 tbsp balsamic vinegar
  • 3 tbsp olive or chilli oil
  • ¼ mild fresh red chilli, de-seeded and finely chopped
  • 2 tbsp sliced mint
  • 1, 250g packet of ready to eat harissa couscous
  • Salt and caster sugar


  • Pre-heat your oven to 200c/ 400f /Gas 6 upper middle shelf. Boil your kettle.
  • Start with the chicken supremes. 
  • Get a medium sized ovenproof pan. 
  • Put it on a medium heat. 
  • Add the vegetable oil and get it hot. 
  • Season the chicken supremes with salt. 
  • Add them to the pan and fry, skin side down, over a medium to high heat, for 5-7 minutes until the skin is golden. 
  • Put the beetroot wedges around the outside of the chicken supremes in the pan. 
  • Put the pan in your pre-heated oven and roast, with the chicken still skin side down, for 10-12 minutes. 
  • Take the pan out of your oven turn the chicken skin side up on top of the beetroot. 
  • Leave to rest for 5 minutes.

While the chicken roasts, make the dressing.

  • Get a medium sized bowl. 
  • Add the balsamic vinegar, 3 tbsp olive or chilli oil, chilli and sliced mint.
  •  Season to taste with salt and caster sugar.
  • Heat the harissa couscous according to the instructions on the pack. 
  • Serve with the chicken, roast beetroot and dressing.

Tomato couscous with chicken legs & mangetout

Cooking time: 25-30 mins

Preparation time: 15-20 mins

Serves: 2

Vegetarian: No


  • 1 tbsp vegetable oil
  • 2 corn fed chicken legs
  • 1 tbsp red wine vinegar
  • 3 tbsp extra virgin olive or sunblush oil
  • 60g SunBlush Peppers
  • 1 small pack (80-100g) mangetout or sugar snap peas
  • 1 small orange
  • Half a bunch (supermarket size) chives, thinly sliced
  • 1, 250g pouch of ready to eat tomato couscous
  • Salt, caster sugar and cayenne pepper


  • Pre-heat your oven to 200c/ 400f /Gas 6 upper middle shelf. 
  • Boil your kettle.
  • Start with the chicken legs; get a medium sized ovenproof pan. 
  • Put it on a medium to high heat. 
  • Add the vegetable oil and get it hot. 
  • Season the chicken legs with salt and cayenne pepper. 
  • Fry the legs, skin side down for 4-6 minutes until they are golden brown. 
  • Put the pan in the oven and roast for 15 minutes. 
  • Take the pan out of the oven and drain the fat. 
  • Turn the chicken legs skin side up and leave to rest for 5 minutes.

While the chicken roasts, make the dressing. 

  • Get a medium sized bowl. 
  • Add the vinegar, 3 tbsp olive or SunBlush oil, SunBlush Peppers and sliced chives. 
  • Grate or zest the orange zest over the top. 
  • Peel the orange with a sharp knife.
  •  Cut the segments out of the white membranes and add these to the dressing. 
  • Season to taste with salt, cayenne pepper and caster sugar.
  • Put a colander in your sink. 
  • Fill a pan with boiling water from your kettle. 
  • Add salt. 
  • Bring back to the boil, add the mangetout, bring back to the boil, boil for 3 minutes or until tender.
  •  Drain the mangetout in your colander. 
  • Return them to the pan, sauté for 20 seconds to evaporate the last of the water. 
  • Season to taste.
  • Heat the tomato couscous according to the instructions on the pack. 
  • Serve with the chicken legs, mangetout and dressing.

Moroccan couscous with lamb cutlets & rocket salad

Cooking time: 15-20 mins

Preparation time: 15-20 mins

Serves: 2

Vegetarian: No


  • 1 tbsp red wine vinegar
  • 3 tbsp extra virgin olive, garlic or basil oil
  • 4 dried apricots, diced 1/2cm
  • 4 tbsp pomegranate seeds (about ½ a small pomegranate)
  • 2 heaped tbsp sliced mint
  • 1 tbsp vegetable oil
  • 4 lamb cutlets
  • 4 tbsp water
  • 40g rocket (half a small pack)
  • 125g (half a typical punnet) baby plum tomatoes, halved
  • 1, 250g pouch of ready to eat Moroccan couscous
  • Salt, caster sugar and raz-el-hanout or cumin


  • Pre-heat your oven to 200c/ 400f /Gas 6 upper middle shelf.
  • Start with the dressing. 
  • Get a medium bowl. 
  • Add the vinegar, extra virgin olive oil, diced apricots, pomegranate seeds and mint. 
  • Stir to combine the ingredients then season to taste with salt, sugar and raz-el-hanout. 
  • Put the dressing next to your cooker. 
  • Put a plate with a rack on top and a bowl to drain fat into next to your cooker.
  • Get a medium sized ovenproof pan. 
  • Put it on a high heat. 
  • Add the vegetable oil and get it hot. 
  • Season the lamb cutlets with salt and raz-el-hanout or cumin. 
  • Put them into the pan and fry them for 2 minutes each side. 
  • Put the pan into your pre-heated oven for 2 minutes to roast. 
  • Put the lamb cutlets onto the rack and drain the fat into the bowl. 
  • Add the water to your pan. 
  • Bring to the boil and turn off the heat. 
  • Scrape all of the meaty goodies off the base of the pan then add this meaty liquid to the dressing.
  • While the lamb fries and roasts, put the rocket and halved baby plum tomatoes onto your plates.
  • Heat the Moroccan couscous according to the instructions on the pack. 
  • Serve with the lamb cutlets, rocket salad, tomatoes and the dressing

Recipe and photo credit by- Merchant Gourmet

Sunday, 9 September 2012

Autumn BBQ...

With the hot weather returning to us and the UK set for an Indian summer in September why not try a autumn bbq...

Rib eye steak skewers with a wasabi butter glaze

Just a hint of wasabi adds a delightful kick to these tasty kebabs

Preparation time: 20 minutes / Cooking time: 12 minutes / Serves 4

Ingredients for the skewers

  • 2 x 300g (10oz) rib eye steaks cut into 12 equal pieces
  • 1 red onion, cut into wedges
  • 8 chestnut mushrooms
  • 4 wooden kebab skewers, soaked in hot water for 10 minutes
  • 2 tbsp olive oil

Ingredients for the flavoured butter

  • 50g (2oz) Kerrygold block butter, now softer
  • 1 tbsp olive oil
  • 1 garlic clove, finely chopped
  • Finely grated zest of 1 lemon
  • 1 tbsp wasabi paste (or use a strong horseradish sauce)
  • Salt & freshly ground black pepper
  • Watercress salad, to serve


  • Thread the steak chunks, the onion and the mushrooms onto the skewers, alternating the pieces.
  • Brush with olive oil and season with freshly ground black pepper. 
  • Cover and chill until ready to cook.
  • In a large bowl mix all the ingredients for the flavoured butter together.
  • Preheat the barbecue or grill. 
  • Barbecue or grill the kebabs for 4-5 minutes on each side, until evenly cooked. 
  • Brush with the wasabi glaze and cook for a further 2 minutes.
  • Serve with the watercress salad.

Salmon fillets with a garlic, herb and citrus butter

Fabulous for fish lovers!

Preparation time: 15 minutes / Cooking time: 8 minutes / Serves 4


  • 4 skinless salmon fillets
  • 2 tbsp olive oil
  • Salt & freshly ground black pepper

Ingredients for the flavoured butter

  • 80g (3oz) Kerrygold butter, softened
  • Finely grated zest and juice of 1 lime
  • Finely grated zest and juice of 1 lemon
  • 1 tsp chopped fresh parsley
  • 1 tsp chopped fresh chives
  • 2 garlic cloves, finely chopped
  • Salt & freshly ground black pepper


  • Mix all the ingredients together for the flavoured butter, apart from the juice of the lemon and lime.
  •  Once all the ingredients have been mixed, whisk in the lemon and lime juice until it has been incorporated into the butter (the butter must be soft, otherwise the juice will not go into the butter).
  • Preheat the barbecue or grill.
  • Barbecue or grill the salmon for 3-4 minutes per side, brushing with olive oil and seasoning with salt and pepper.
  • Brush the salmon with the flavoured butter and continue to cook for 1 minute on each side.
  • Leave to rest for 2-3 minutes, then brush the remainder of the butter over the fish.

Corn on the cob drizzled with chilli, lime & coriander butter

Sometimes the simplest foods taste the best – like these delicious corn cobs, basted with a fabulous flavoured butter.

Preparation time: 10 minutes / Cooking time: 30 minutes / Serves 4


  • 4 corn on the cob
  • 80g (3oz) Kerrygold butter, softened
  • 1 garlic clove, crushed
  • ½ red chilli, deseeded and finely sliced
  • Salt & freshly ground black pepper
  • Finely grated zest of 1 lime
  • 4 tbsp chopped fresh coriander


  • Preheat the barbecue or grill. Meanwhile, cook the corn cobs in boiling, lightly salted water for 6-7 minutes, until tender.
  • Put the butter into a bowl and add all the remaining ingredients, mixing until thoroughly blended.
  • Barbecue or grill the corn cobs for 2 minutes on all sides, until nicely charred.
  • Brush the butter onto the cobs and turn again for another 1-2 minutes until evenly coated.
  • Serve straight from the BBQ or grill, brushing with extra butter if required.

Recipe and photo credit by - Kerrygold

Saturday, 8 September 2012

Speedy roast lamb with cherry and red wine sauce...

Try with barbecued lamb too ...

There’s no need to spend hours in the kitchen with this speedy roast that is ready in under 40 minutes and served on a bed of crushed new potatoes with a delicious cherry sauce.

Serves 4

Preparation time: 25 minutes

Cooking time: 30-40 minutes

You will need

  • 550 g (1¼ lb) boneless lamb leg joint
  • Salt and freshly ground black pepper
  • 1 tablespoon olive oil
  • 500 g (1lb 2 oz) ready washed baby new potatoes
  • 120 ml (4 fl oz) full fat crème fraiche
  • 2 tablespoons fresh chopped mint

Cherry sauce

  • 2 small star anise
  • ½ orange, grated rind and juice
  • ½ lemon, grated rind and juice
  • 4 tablespoons red wine
  • 2 teaspoons caster sugar
  • 4 tablespoons water
  • 2 teaspoons cornflour
  • 200 g (7 oz) British cherries, stalks and stones removed
  • Steamed green beans to serve


  • Preheat the oven to 210ºC/425ºF/Gas Mark 7. 
  • Season the outside of the lamb with salt and pepper then rub with oil. 
  • Heat a small frying pan with a metal handle or a roasting tin on the hob, add the lamb and fry for 4-5 minutes, turning until browned. 
  • Transfer to the oven and roast for 25-30 minutes for medium or 35 minutes for well done.
  • Meanwhile, add the potatoes to a saucepan of boiling water and simmer for 15 minutes.

To make the sauce

  • Add the star anise, orange and lemon rind and juice, the wine, sugar and 3 tablespoons of water to a medium sized saucepan, heat gently for 5 minutes, stirring from time to time.
  • Mix the cornflour with the remaining 1 tablespoon water then add to the sauce with the cherries and cook gently for 5 minutes, stirring frequently until the cherries are just softened, the sauce has thickened and is a deep cherry red.
  • Wrap the lamb in foil and leave to stand for 5 minutes. 
  • Drain and coarsely crush the potatoes with a fork then mix in the crème fraiche, chopped mint and salt and pepper. 
  • Spoon the potatoes on to serving plates, thinly slice the lamb and arrange on top, add any meat juices to the sauce and reheat if needed then spoon around the lamb. 
  • Serve with steamed green beans if liked.

Recipe and photo credit by -  Seasonal Berries

Quick Tarragon Chicken with Chestnut and Morel Mushrooms...

Serves 4

You will need

  • 4 tbsp olive oil
  • 4 free-range organic chicken breasts, skin on
  • 60g Graham’s organic butter
  • 20g dried morels, soaked in warm water for 15 minutes
  • 100g chestnut mushrooms, cleaned and quartered
  • 200ml dry white wine
  • 200ml brown chicken stock
  • 200ml Graham’s organic double Cream
  • 2 tbsp fresh tarragon, chopped
  • Maldon sea salt
  • Freshly ground black pepper

To serve

  • 200g spring greens – we used asparagus & broccoli
  • 300g new potatoes, scrubbed
  • 25g parsley
  • 50g Graham’s organic butter


  • Skin the chicken breasts and slice the meat vertically, across the grain of the meat, into even-sized thin escalopes of about a centimetre in thickness, to give roughly 3 pieces per breast. 
  • Season with salt and pepper.
  • Heat a large frying pan over a medium heat and add the oil. 
  • Add the chicken pieces one at a time, ensuring they are not on top of each other. 
  • Leave them alone in the pan to allow a nice crust to form. 
  • Turn the chicken pieces over and cook for another 2-3 minutes as above.
  • Add the butter, the soaked morels (retain the liquid for later) and quartered chestnut mushrooms to the pan, moving them around in the butter to ensure they take on a nice colour. 
  • Pour in the wine and deglaze using a heatproof spatula to scrape all the flavour and caramelised pieces from the bottom of the pan. 
  • Reduce by half, then add the stock plus 4 tablespoons of the strained mushroom soaking liquid and reduce by half again. 
  • Add the cream and chopped tarragon and bring to a simmer. 
  • Further reduce the sauce until it has a good coating consistency on the back of a spoon. 
  • If you have a thermoprobe thermometer, the serving temperature of the meat should be 80C. 
  • Check the seasoning.
  • For the potatoes, boil them in plenty of boiling salted water until tender – 15-20mins, then lightly fork them with the butter, pepper and chopped parsley.
  • When you’re ready to serve, spoon the hot crushed parsley potato into a mousse ring (or cake cutter) on a warmed plate to make a neat round helping. 
  • Pat down gently then remove the mousse ring. 
  • Place the chicken on the plates with steamed greens on the side and the sauce and mushrooms spooned round.

Recipe and photo credit by - Grahams The family Dairy

Wednesday, 5 September 2012

Nick’s Family Fish Pie...

Serves 4-6

You will need

  • 400g Skinned salmon fillet
  • 400g Thick skinned cod fillet
  • 200g Fresh scallops, roes removed (optional)
  • 200g Shelled raw king prawns
  • 100g Frozen peas, defrosted and drained
  • Freshly squeezed juice of 1 lemon
  • Freshly ground black pepper

For the cheesy white sauce

  • 90g Graham’s organic butter butter
  • 45g Flour
  • 600ml Graham’s organic whole milk
  • 100ml Graham’s organic double Cream (optional, but if not using add same amount of additional milk)
  • 50g Freshly grated cheddar cheese
  • 50g Freshly grated Parmesan cheese (or more cheddar)
  • 1-3 Teaspoons Dijon mustard
  • Finely grated zest and juice of ½ a lemon
  • 350g Warm mashed potato
  • Butter
  • Sea salt and freshly ground black pepper


  • Preheat the oven to 200ºC/fan180ºC/gas 6.
  • Cut the salmon and cod into large chunks and remove the tough little muscle that sometimes adheres to one side of the scallop (if using).
  • If the scallops are huge, cut in half around the middle.
  • Toss the fish with a splash of lemon juice and freshly ground black pepper.
  • Tip into the bottom of an oven-proof dish that will take the fish leaving enough room for a topping of mashed potato.
  • Sprinkle over the defrosted, drained peas.
  • Next make the white sauce.
  • Melt the butter in a medium heavy saucepan, add the flour and using a heatproof spatula or wooden spoon stir over the heat for 2-3 minutes.
  • When you have a smooth bubbling paste that is beginning to turn a sandy brown and starts to smell toasty, switch to a wire whisk and begin to add the milk.
  • Leaving the pan on the heat whisk in the milk in 2 or 3 goes, whisking well to beat out the lumps.
  • Make sure it is well blended.
  • Return to the heat and slowly bring to the boil, whisking all the time.
  • Once thickened, stir in the grated Cheddar, Parmesan and Dijon mustard, lemon zest and juice to taste.
  • Taste and season.
  • Pour over the fish and peas to cover and stir gently.
  • Spoon the warmed mashed potato in dollops all over the surface then use the back of the spoon to spread out the potato and join the dollops together.
  • Brush the surface with melted butter and fluff up the surface with the back of a fork – this looks good and gives nice crunchy bits.
  • Bake for about 20 minutes until golden brown and bubbling, let it rest for 5 minutes before serving with your favourite greens or salad.

Recipe and photo credit by - Grahams The family Dairy

Thursday, 26 July 2012

General Tso’s Southern Fried RC Cola Chicken...

Today I'm sharing 2011 MasterChef winner Tim Anderson recipe for General Tso’s Southern Fried RC Cola Chicken ...

Serves 4

Preparation: 8 hours 15 minutes

Cooking: 25 minutes

You will need

8 chicken skinned thighs

½ can RC Cola or RC Cherry Cola

100ml buttermilk

2 tbsp. soy sauce

1 tbsp. malt vinegar

2 cloves garlic

1 star anise

1 bird’s eye chilli (or similar)

1 head broccoli

2 cm chunk fresh ginger

2 cloves garlic

1 orange

1 tbsp. soy sauce

2 tbsp. toasted white sesame seeds

200g plain flour

1 tsp. garlic powder

1 tsp. cayenne pepper

½ tsp. Chinese five spice powder

1 tsp. salt

Vegetable oil

2 spring onions or a handful of chives (optional)


Finely mince the garlic and chilli. Place the chicken, garlic, anise, and chilli in an airtight container or plastic bag and pour in the RC Cola, buttermilk, soy sauce, and vinegar. Marinate for at least 8 hours.

Trim the broccoli into bite-size florets, peel and finely slice the ginger and roughly chop the garlic. Zest and juice the orange and stir together with the soy sauce. Blanch the broccoli in boiling water for just a minute or two until slightly tender.

Place the flour in a tray or large bowl and mix in the garlic powder, spices and salt. Dredge the marinated chicken thighs in the flour; the marinade on the chicken should form a thick batter. Heat the oil to about 170ºC in a deep fryer or large saucepan.

Fry the chicken in the oil for about 10 minutes. While the chicken is frying, stir-fry the broccoli in a little vegetable oil for 2-3 minutes, then add the garlic, ginger and orange-soy mixture. Allow to cook for another 2-3 minutes, until the liquid reduces to a syrup consistency. Then add the sesame seeds.

When the chicken is golden brown, drain on kitchen towel. Garnish with finely sliced spring onions or chives and serve alongside the broccoli.

Guest Post Credits- Tim’s ‘RC Cola Sizzling Summer’ recipes – including the General Tso’s chicken – at . All recipes feature an RC Cola flavour as an ingredient...

Monday, 25 June 2012

Pan and Fried Potatoes : Creative Mondays Blog Hop...

Hello and welcome to Creative Mondays hosted by Clairejustineoxox and Judyh-jsThoughts where you can link up all your creative post each week.... what have you all been up to this week?

Monday, 18 June 2012

Goats Cheese Challenge : Creative Mondays...

Hello and welcome to Creative Mondays hosted by Clairejustineoxox and Judyh-jsThoughts where you can link up all your creative post each week.... what have you all been up to this week?
This week I've been creative making recipes from goats cheese in the Capricorn Goats Cheese Challenge

What I  made Here

Tuesday, 12 June 2012

Capricorn Goats Cheese Challenge...

I've just been asked by Ethel the Goat at Capricorn Goats Cheese if I would like to take part in a fun food challenge.

About the challenge in Ethel's own words

"To celebrate my love of cooking and my hometown, I’m launching the#CapricornChallenge – a national search for goatally scrumptious recipes using ingredients from Somerset."- I’ll try each recipe (what a life!) and select 6 finalists over the coming months – these will appear on my - To finish off the challenge, I’ll choose my overall favourite recipe and the winning chef will receive atrip to Babington House in Somerset (it’s so plush – beats my pen any day!) anda year’s supply of Capricorn Somerset Goats Cheese®

They sent me a hamper jam-packed full of all their favourite foods from Somerset, including Burrow Hill Cider, Rose Farm pickle and – of course – their very own Capricorn Somerset Goats Cheese.

Here is the recipes we made-

Cheesy vegetable pasta...

What you need

1 * 400g Can of chopped Tomatoes

1 Red pepper

1 Medium Chopped onion

1 Tbsp Virgin olive oil

250g Packet of pappardelle pasta

75g Capricorn Somerset Goats Cheese

Pinch black pepper

1 Bay leave

Pinch of salt

Half a tsp mixed herbs

Half tsp basil


1.) Chop the onion and pepper.

2.) Heat the Virgin olive oil in a pan and gently fry the onion and then add pepper.

3.) Add the tomatoes.

4.) Add the salt,pepper and spices and bay leaf bring to the boil and simmer.

5.) In another large pan cook the pasta according to packet instructions.

6.)When the pasta is cooked drain add the cheese to the tomato sauce and stir in the cooked pasta for a few minutes until cheese and pasta is all mixed in.

Remove the bay leave a enjoy !!

Easy cheesy pizza.

What you need

4 Ripe tomatoes

1 Chopped onion

2 Tbsp onion marmalade

Half  tsp mixed herbs

1 Tbsp olive oil

2 Medium pizza bases


75g Capricorn Somerset Goats Cheese

2 Tomatoes

10 Piece cooked turkey ham slices

Scented thyme


1.) Pre heat the oven to 180°C/350°F/Gas Mark 5

2.) Place the ripe tomatoes,chopped onion,onion marmalade,mixed herbs and olive oil in a food processor and blitz for a few seconds.

3.) Place the pizza bases on a tray and spread the pureed tomatoes sauce on top of the pizza bases.

4.) Chop the tomatoes and turkey ham up cube the Capricorn Somerset Goats Cheese and arrange the cheese,turkey ham cheese on top of the pizza.

5.)  Cook for about 20 minutes until the cheese has melted and the turkey ham has browned.

Pear cider cake

What you need

2 Pears peeled and chopped

200ml Medium dry cider

1 Tsp ground Cinnamon

1 Tablespoon golden caster sugar

100g Walnuts

For the cake

100g Margarine

100g Golden caster sugar

2 Medium eggs

100g self raising flour

1tsp bicarbonate of soda

For the topping

50g Capricorn Somerset Goats Cheese

50g Margarine

100g Icing sugar sieved

Punkin seeds


1.) Pre heat the oven to 180°C/350°F/Gas Mark 5

2.) Place the pears,cider,cinnamon,golden caster sugar and walnuts in a pan,bring to boil then simmer for about 20 minutes until the pear have softened.

3.)  Remove from heat and set aside to cool.

4.) Cream the margarine and butter together with a electric whisk.

5.) mix the eggs in one at a time adding a little sifted flour with each then mix in remaining flour.

6.) Mix with the pear mixture and place in a medium round greased baking tray.

7.) Bake for around 40 minutes until golden.

8.) Leave to cool 10 minutes then remove to cool completely.

9.) Mix the butter,Capricorn Somerset Goats Cheese and sieved icing sugar together and spreed over the cake,sprinkle the punkin seed on top of the cake.

What do you think to my recipes ?

About this review-I got sent this lovely hamper full of great food to enter this competition and I was not paid for this post..


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