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Roasted chilli frittata

September 6, 2014 in Skill Level: Easy and Fast


4–8 chillies, a mixture of green, red and yellow
1 red or green pepper , optional
1 tbsp red wine vinegar
olive oil
6 sprigs flat-leaf parsley, leaves picked, stalks finely chopped
1 knob of butter
5 large free-range eggs
1 handful of grated Parmesan
1 clove of garlic, finely chopped
100 g goat’s cheese, or 100g feta
salad leaves, to serve
Preheat your oven to full whack. Prick each of your chillies and the pepper (if you’re only using 4 chillies, you’ll need the pepper to bulk up the filling) with a small, sharp knife, then blacken over a gas flame, in a dry griddle pan or under a grill. Once they’re nicely charred, pop them in a bowl and cover with clingfilm.
After 10 minutes, remove the skin, stalks and seeds, then delicately tear lengthways into thin strips. Put these strips back in the bowl and add the red wine vinegar, a lug of olive oil and the parsley stalks. Heat a lug of olive oil and some butter in a small ovenproof frying pan, then add half of your marinated chillies and the chopped garlic.
Meanwhile, beat the eggs in a bowl with some grated Parmesan and a good pinch of salt and pepper. Put a few of your parsley leaves to one side, then finely chop the rest and add them to the eggs.
Pour the eggs into the pan then crumble in half of the goat’s cheese or feta. Move the pan a bit to spread everything around. When the egg is just starting to set, crumble over most of the remaining goat’s cheese, then pop the frittata in a hot oven for 5 minutes or until it doubles in size.
Some people cook their frittatas all the way through, but I prefer mine only just done. Once it’s out of the oven, delicately drape the rest of your chilli over the top, crumble over the last few bits of goat’s cheese or feta, then drizzle over a little of the chilli marinade. Sprinkle with the reserved parsley and serve with something fresh and lovely, like a rocket, lemon and Parmesan salad.


Grilled Corn on the Cob

September 3, 2014 in Course: Appetiser, Skill Level: Easy and Fast


6 ears of corn, with husks and silks still on
½ cup Mayonnaise
½ cup Cotija cheese (salty cow’s milk cheese – could substitute with Feta or Parmesan – some type of salty cheese)
Juice from 1 lime
Smoked Pimenton (can substitute cayenne pepper)
Sea Salt

Cooking Directions:
Preheat the oven to 375°F. Without peeling back the husk or the silks, place the corn on a sheet pan and roast for 25 minutes. This will produce a deeper corn flavor by cooking the corn with other items that taste like corn. When the corn is done, the husk will look like parchment paper on the outside.
Pull the husks back, but keep them on the cob, and remove the silks. Tie the husks in a knot to create a handle that is attached to the cob. If you want, you can stop here and eat the corn as-is.
Place the corn directly on a heated grill (or grill-pan) to get a little charred flavor and texture. You do not need to add fat to the corn in advance. Once the corn has grill marks, remove it. Using a brush, add mayonnaise to each cob, then crumble the Cotija cheese and press it on with your hands to ensure it sticks. Squeeze the lime juice over the cobs, then dust with smoked pimento and sea salt.


Giada Dog at Pinks

September 2, 2014 in Course: Main, Cuisine: Meat, Skill Level: Easy and Fast


6 all-beef hot dogs
2 tablespoons extra-virgin olive oil
8 cremini mushrooms, sliced into 1/4-inch slices
1 small onion, halved and sliced thin from root to tip
1 red pepper, thinly sliced
1/4 teaspoon dried oregano
Kosher salt
2/3 cup yellow cherry tomatoes, halved
1 cup shredded mozzarella
2 tablespoons unsalted butter, at room temperature
6 potato hot dog buns

Heat a 10-inch saute pan over medium heat. Cook the hot dogs, browning them on all sides, until warmed through, about 5 minutes. Remove to a plate and keep warm while making the topping.
In the same pan, heat the oil over medium-high heat. Add the mushrooms and cook, stirring occasionally, until they are beginning to brown, about 5 minutes. Add the onions and red peppers, season with the oregano and 1/8 teaspoon salt and continue cooking, stirring occasionally, until the onions and peppers are softened and beginning to brown, about 8 minutes. Turn off the heat and add the tomatoes and 1/8 teaspoon salt. Stir with a rubber spatula just to combine and sprinkle the mozzarella on top to melt.
Preheat a grill pan or a broiler to medium-high. Butter the sides of each bun and grill or broil until golden, about 1 minute. Place each hot dog in a toasted bun. Divide the vegetable-cheese mixture evenly over the dogs.


Vegan chocolate brownies

August 30, 2014 in Course: Dessert, Skill Level: Easy and Fast


5 tablespoons sunflower oil, plus extra for greasing
200 g dairy-free dark chocolate
170 g self-raising flour
3 heaped teaspoons cocoa powder
180 g golden caster sugar
sea salt
1 vanilla pod
230 ml unsweetened soya milk
200 g pecan nuts
Preheat the oven to 180ºC/350ºF/gas 4. Grease a square baking tin (roughly 20cm) with a little oil, then line with greaseproof paper.
Place a heatproof bowl over a pan of simmering water, making sure the base doesn’t touch the water. Break 150g of chocolate into the bowl and allow it to melt, then set aside to cool slightly.
Meanwhile, sieve the flour and cocoa powder into a large bowl, then stir in the sugar and a pinch of salt. Halve the vanilla pod lengthways, scrape out the seeds, then add them to the bowl. Stir in the oil, soya milk and melted chocolate until combined.
Roughly chop and stir in the remaining chocolate and most of the pecans, reserving a few for the top. Pour the mixture into the prepared tin, spreading it out evenly. Sprinkle over the remaining pecans, then place into the hot oven for 20 to 25 minutes, or until cooked on the outside, but still gooey in the middle.
Leave to cool for around 5 minutes, turn out onto a wire cooling rack, then serve warm with a scoop of vanilla ice cream, if you’re feeling extra indulgent.


Creamed Corn

August 25, 2014 in Course: Appetiser, Cuisine: Fruits & Vegetables, Skill Level: Easy and Fast


2 tablespoons unsalted butter or canola oil
1 small shallot, finely diced
1 Fresno chile, finely diced
6 ears corn on the cob, kernels removed
Kosher salt and freshly ground black pepper
1 cup heavy cream
¼ cup finely grated Pecorino Romano cheese
2 tablespoons chopped fresh tarragon

1. Melt the butter in a large sauté pan over medium heat or add the oil and heat until it just begins to shimmer. Add the shallot and chile and cook until soft, about 2 minutes. Add the corn and ¼ cup of water and season with salt and pepper and cook until the water has dissolved and the corn begins to lose its raw flavor, about 5 minutes.
2. Add the cream and bring to a simmer over medium low heat and cook until it begins to thicken, about 5 minutes. Add the cheese and more salt and pepper, if needed. Remove from the heat, stir in the tarragon and transfer to a serving bowl. Serve immediately.

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Mediterranean Salad

August 16, 2014 in Course: Main, Course: Salad, Cuisine: Mediterranean, Skill Level: Easy and Fast

1 cup olive,sliced
1 cup corn
1 cup mushroom,sliced
1 cup green peas
1 head romaine lettuce, torn
3 tomatoes, chopped
1 medium cucumber, sliced
1 green bell pepper, sliced
1 onion, cut into rings
6 radishes, thinly sliced
1/2 cup flat leaf parsley, chopped
1/3 cup olive oil
3 tablespoons lemon juice
1 garlic clove, minced
Salt & pepper
1 teaspoon fresh mint, minced
Pita bread halves

Combine Olive, Corn, mushroom, green peas, lettuce, tomatoes, cucumber, pepper, onion, radishes
& parsley in a salad bowl. Whisk together olive oil, lemon juice,
garlic, salt, pepper & mint. Pour over salad & toss to coat.
Serve immediately with warm pita halves.


Mexican filled omelette

July 12, 2014 in Skill Level: Easy and Fast


1 ripe avocado
3 limes
15 g fresh coriander
3 tablespoons fat-free natural yoghurt
olive oil
1 small onion
1 carrot
½ white or green cabbage
1 fresh red chilli
8 large free-range eggs
60 g Cheddar cheese

Squeeze the avocado flesh into a blender, discarding the stone and skin. Squeeze in all the juice from 2 limes, rip in the coriander stalks, add the yoghurt and a splash of oil and whiz until smooth, then season to perfection.
Peel the onion and carrot. Ideally in a food processor, or using a box grater and good knife skills, grate the onion and carrot, then finely slice the cabbage. Very finely slice the chilli by hand, then tip everything into a large bowl. Add most of the coriander leaves, then pour over the avocado dressing and toss together well. Taste and season to perfection again, if needed. Whisk all the eggs together in a bowl, with a splash of water to loosen and a pinch of salt and pepper.
Put a large non-stick frying pan on a medium-low heat. Once fairly hot, put in a tiny drizzle of oil followed by a quarter of the egg mixture. Swirl it all around the pan, grate over a quarter of the cheese and let it melt, then cook the omelette gently without colouring it, so it’s soft, silky and smooth, for just under 2 minutes, only cooking on one side. Slide it on to a plate, spoon over a quarter of the avocado slaw, then gently fold up the sides and roll over. Serve with a wedge of lime and a few extra coriander leaves. Repeat with the remaining ingredients, serving them up as you go.