Leigh
Recipes from the website
Moderators: KG Steve, Chantal, Tigger, peter
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Mr Potato Head
This is where I'll be creating a mini archive of the recipes from the KG website.
Leigh
Leigh
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Mr Potato Head
Serves 3 – 4
* 1 medium onion, peeled and sliced into fine rings
* 2-3 cloves garlic, peeled and chopped
* 500g (1lb) Brussels sprouts, washed and sliced
* 4cm (11¼2in) of peeled fresh root ginger
* 2 tablespoons olive oil
* Salt and pepper
* 2 teaspoons lemon juice
* 4 clementine oranges, peeled, de-pithed and sliced
Heat the oil in a pan and stir fry the onion, garlic, ginger and sprouts for about five minutes or until cooked to your liking.
Remove from the heat and season with lemon juice and salt and pepper then add the clementines. Toss and serve.
* 1 medium onion, peeled and sliced into fine rings
* 2-3 cloves garlic, peeled and chopped
* 500g (1lb) Brussels sprouts, washed and sliced
* 4cm (11¼2in) of peeled fresh root ginger
* 2 tablespoons olive oil
* Salt and pepper
* 2 teaspoons lemon juice
* 4 clementine oranges, peeled, de-pithed and sliced
Heat the oil in a pan and stir fry the onion, garlic, ginger and sprouts for about five minutes or until cooked to your liking.
Remove from the heat and season with lemon juice and salt and pepper then add the clementines. Toss and serve.
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Mr Potato Head
It maybe too late to make sloe gin for Christmas but you can make delicious blackberry liqueur and drink it immediately! The gin and sugar bring out the flavour of the blackberries.
Makes 6 liqueur glasses
* 112ml (3½ fl oz) cheap gin
* 55g (2oz) blackberries
Mash the blackberries together with the sugar in a bowl with a fork then add the gin. Keep stirring until all the sugar has dissolved.
Strain through a double layer of muslin or a jelly bag and serve.
Note: As the blackberries (particularly if frozen) are wet you should not try and keep this as you do with sloe gin as it may start ‘working’ and can also become jellified.
Makes 6 liqueur glasses
* 112ml (3½ fl oz) cheap gin
* 55g (2oz) blackberries
Mash the blackberries together with the sugar in a bowl with a fork then add the gin. Keep stirring until all the sugar has dissolved.
Strain through a double layer of muslin or a jelly bag and serve.
Note: As the blackberries (particularly if frozen) are wet you should not try and keep this as you do with sloe gin as it may start ‘working’ and can also become jellified.
Last edited by Mr Potato Head on Wed May 31, 2006 2:06 pm, edited 1 time in total.
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Mr Potato Head
This is a great way to use up any left-over Stilton and the quiche is equally delicious hot, warm or cold.
Melt the butter in a heavy pan and braise the leeks in it with the lid on for about ten minutes, checking regularly to make sure they do not stick.
Grease a 20cm (8in) flan tin and line with the pastry. Slice the cheese and arrange in a layer on the pastry then arrange the cooled leeks on top.
Meanwhile, mix the milk and egg and seasonings in a bowl and pour over the leeks.
Cook towards the top of an oven pre-heated to 200C, 400F, gas 6 for about half an hour. You may need to lower the heat slightly for the last few minutes to allow the middle to set but stop the edges browning too much.
* Or make your own shortcrust pastry with 175g (6oz) plain flour, 75g (3oz) butter and 2 tablespoons cold water.
- 250g (half a pack) shortcrust pastry*
28g (1oz) butter
250g (1¼2lb) or two large leeks, washed and sliced
140g (5oz) Stilton
3 medium eggs, beaten
2 tablespoons milk
salt and pepper
nutmeg to taste
Melt the butter in a heavy pan and braise the leeks in it with the lid on for about ten minutes, checking regularly to make sure they do not stick.
Grease a 20cm (8in) flan tin and line with the pastry. Slice the cheese and arrange in a layer on the pastry then arrange the cooled leeks on top.
Meanwhile, mix the milk and egg and seasonings in a bowl and pour over the leeks.
Cook towards the top of an oven pre-heated to 200C, 400F, gas 6 for about half an hour. You may need to lower the heat slightly for the last few minutes to allow the middle to set but stop the edges browning too much.
* Or make your own shortcrust pastry with 175g (6oz) plain flour, 75g (3oz) butter and 2 tablespoons cold water.
Hey there Mr Potato Head
Do you want to come to my house as all those recipes sound fab. I will definately be having a bash at the sprouts and clemintines and the cheese tart.
By the way, love the Avatar
Do you want to come to my house as all those recipes sound fab. I will definately be having a bash at the sprouts and clemintines and the cheese tart.
By the way, love the Avatar
Lots of love
Lizzie
Lizzie
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Mr Potato Head
Use a sharp knife to remove the hard white core at the base, which is an extension of the chicory root. This will eradicate most traces of bitterness. Discard any wilted or damaged leaves, and rinse the chicory thoroughly before using.
Serves 4
* 4 chicory heads, trimmed and core removed
* about 300ml - 1/2 pt white wine, vegetable or chicken stock
* knob of butter
* 4 slices prosciutto
* 4 tbsp crème fraîche
* 50g/13¼4oz grated cheddar cheese
* salt and freshly ground black pepper[/list]
1 Preheat the oven to 200°C / gas 6. Butter an ovenproof dish.
2 Place the chicory heads in the dish with the wine, or stock, add the butter and season with salt and pepper. Cook in the oven for about 20min, or until the chicory is tender.
3 Using a slotted spoon, remove the chicory from the dish. In a small pan, boil the cooking juices with the crème fraîche for a few minutes until thickened.
4 Preheat the grill to medium. Lay out the prosciutto slices on a clean surface. Place a chicory head at one end of a prosciutto slice and roll up. Repeat with the other chicory heads.
5 Return the chicory to the dish in a single layer. Pour over the crème fraîche, then sprinkle with the grated cheese. Place under the grill until the cheese has melted and golden and the sauce is bubbling.
Serves 4
* 4 chicory heads, trimmed and core removed
* about 300ml - 1/2 pt white wine, vegetable or chicken stock
* knob of butter
* 4 slices prosciutto
* 4 tbsp crème fraîche
* 50g/13¼4oz grated cheddar cheese
* salt and freshly ground black pepper[/list]
1 Preheat the oven to 200°C / gas 6. Butter an ovenproof dish.
2 Place the chicory heads in the dish with the wine, or stock, add the butter and season with salt and pepper. Cook in the oven for about 20min, or until the chicory is tender.
3 Using a slotted spoon, remove the chicory from the dish. In a small pan, boil the cooking juices with the crème fraîche for a few minutes until thickened.
4 Preheat the grill to medium. Lay out the prosciutto slices on a clean surface. Place a chicory head at one end of a prosciutto slice and roll up. Repeat with the other chicory heads.
5 Return the chicory to the dish in a single layer. Pour over the crème fraîche, then sprinkle with the grated cheese. Place under the grill until the cheese has melted and golden and the sauce is bubbling.
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Mr Potato Head
You can’t get a much quicker bread to make than this. No rising needed and the less the dough is handled, the lighter the result will be. It’s also great with a chunk of cheese and pickles. Best eaten on the day it is made but I doubt if, once tried, there will be a crumb left anyway!
Makes 1 loaf
* 350g/12oz plain flour
* ½ tsp salt
* ½ tsp bicarbonate of soda
* 300ml/½ pint natural yogurt (not set)
1) Preheat the oven to 200°C / gas mark 6. Mix together the flour, salt and bicarbonate of soda in a bowl. Make a well in the centre and tip in the yogurt. Mix in quickly and lightly with a large fork until the mixture forms a soft dough.
2) Turn out on a lightly floured surface and knead briefly until you have a rough dough.
Liberally sprinkle a baking sheet with flour and place the dough on top; press out to form a 20cm/8in round.
3) Cut a cross in the top of the dough and bake for 25-30min or until the loaf has risen and is golden. Tap the bottom; if it sounds hollow, it is done.
4) As soon as it comes out of the oven, wrap the bread in a clean tea towel to keep the crust soft.
Makes 1 loaf
* 350g/12oz plain flour
* ½ tsp salt
* ½ tsp bicarbonate of soda
* 300ml/½ pint natural yogurt (not set)
1) Preheat the oven to 200°C / gas mark 6. Mix together the flour, salt and bicarbonate of soda in a bowl. Make a well in the centre and tip in the yogurt. Mix in quickly and lightly with a large fork until the mixture forms a soft dough.
2) Turn out on a lightly floured surface and knead briefly until you have a rough dough.
Liberally sprinkle a baking sheet with flour and place the dough on top; press out to form a 20cm/8in round.
3) Cut a cross in the top of the dough and bake for 25-30min or until the loaf has risen and is golden. Tap the bottom; if it sounds hollow, it is done.
4) As soon as it comes out of the oven, wrap the bread in a clean tea towel to keep the crust soft.
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Mr Potato Head
A deliciously thick, sweet and spicy soup, this is a great way to use up the last of your parsnips and any stored apples. You can substitute ‘Cox’s Orange Pippins’ if you’ve some you need to use up.
Serves 4
* 55g/2oz butter
* 2 onions, roughly chopped
* 450g/1lb parsnips, roughly chopped
* 1 large (225g/8oz) Bramley cooking apple, peeled, cored and chopped
* 1 tbsp curry paste
* 900ml/1½ pints vegetable or chicken stock
* 200ml tub low fat crème fraîche
* salt and freshly ground black pepper
* parsley sprigs, to garnish (optional)
1) Melt the butter in a pan and cook the onions for 2-3min until they begin to colour and soften. Add the parsnips and apple, then stir in the curry paste and coat the vegetables.
2) Pour in the stock and bring to the boil. Reduce the heat and simmer, partly covered, for about 30min or until the vegetables are tender.
3) Reduce to a purée in a blender or processor. Return to the pan and stir in the crème fraîche. Reheat, check the seasoning and serve.
Serves 4
* 55g/2oz butter
* 2 onions, roughly chopped
* 450g/1lb parsnips, roughly chopped
* 1 large (225g/8oz) Bramley cooking apple, peeled, cored and chopped
* 1 tbsp curry paste
* 900ml/1½ pints vegetable or chicken stock
* 200ml tub low fat crème fraîche
* salt and freshly ground black pepper
* parsley sprigs, to garnish (optional)
1) Melt the butter in a pan and cook the onions for 2-3min until they begin to colour and soften. Add the parsnips and apple, then stir in the curry paste and coat the vegetables.
2) Pour in the stock and bring to the boil. Reduce the heat and simmer, partly covered, for about 30min or until the vegetables are tender.
3) Reduce to a purée in a blender or processor. Return to the pan and stir in the crème fraîche. Reheat, check the seasoning and serve.
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Mr Potato Head
You can always use a dough hook, if your processor has one, or a breadmaker to make the pizza base. Both will take the hard work out of kneading the dough! This is a good opportunity to use up some of those sun-dried tomatoes you made last year.
The original pizza is said to have been ‘invented’ by a backstreet Neapolitan baker, although sadly his name has long since been forgotten. The topping is a twist on a traditional British dish.
Makes 2 large pizzas for hardworking gardeners
225g/8oz strong plain bread flour, sifted
large pinch salt
1½tsp dried yeast
½ tsp caster sugar
2 tbsp olive oil, plus extra for sprinkling
1 egg, beaten
5 tbsp lukewarm water
For the topping
225g/8oz fresh spinach
190g jar red pesto
150g pack fresh mozzarella, thickly sliced
8-10 sun-dried tomatoes
115g/4oz grated mozzarella
2 eggs
salt and freshly ground black pepper
1 Put the flour, salt, yeast and caster sugar into a bowl, and then add the 2 tbsp oil. Stir in the egg and water and mix together well using a knife until it comes together. Turn out onto a floured surface and knead (10-15min) until the dough is no longer sticky and is starting to spring back. Form into a ball and smear with olive oil (to stop a crust forming) and leave in a warm place to double in size. Cover with a tea towel wrung out in warm water.
2 Meanwhile, rinse the spinach and cook gently in a covered pan with just the water that clings to its leaves until it wilts. Drain well and roughly chop.
3 Preheat your oven to its highest setting. Smear two baking sheets with olive oil. Dust the pizza dough lightly with flour, knock back, and then divide into two. Reserve two small strips of dough. Use a rolling pin dusted with flour to roll out the dough. Or if you want to be really authentic, flatten the dough on to the oiled sheet. Lightly oil your hands and use to stretch the dough as thinly as possible. It will shrink and spring back but persevere.
4 Spread the pesto (put a good covering) over the pizza bases, leaving a 2.5cm/1in space around the edges. Using your hands, roll the reserved dough strips into long thin sausages and squeeze the ends together to form a large circle – big enough into which to drop an egg. Lay in the centre of your pizza bases. Leaving the centres clear, scatter over the spinach, fresh mozzarella, sun-dried tomatoes and grated mozzarella, and then sprinkle with olive oil and seasoning.
5 Just before putting the pizzas in the oven, crack an egg into a mug and pour into the centre of each dough circle on the base. Bake for 8-10min, or until the crust is crisp and the egg cooked through.
The original pizza is said to have been ‘invented’ by a backstreet Neapolitan baker, although sadly his name has long since been forgotten. The topping is a twist on a traditional British dish.
Makes 2 large pizzas for hardworking gardeners
225g/8oz strong plain bread flour, sifted
large pinch salt
1½tsp dried yeast
½ tsp caster sugar
2 tbsp olive oil, plus extra for sprinkling
1 egg, beaten
5 tbsp lukewarm water
For the topping
225g/8oz fresh spinach
190g jar red pesto
150g pack fresh mozzarella, thickly sliced
8-10 sun-dried tomatoes
115g/4oz grated mozzarella
2 eggs
salt and freshly ground black pepper
1 Put the flour, salt, yeast and caster sugar into a bowl, and then add the 2 tbsp oil. Stir in the egg and water and mix together well using a knife until it comes together. Turn out onto a floured surface and knead (10-15min) until the dough is no longer sticky and is starting to spring back. Form into a ball and smear with olive oil (to stop a crust forming) and leave in a warm place to double in size. Cover with a tea towel wrung out in warm water.
2 Meanwhile, rinse the spinach and cook gently in a covered pan with just the water that clings to its leaves until it wilts. Drain well and roughly chop.
3 Preheat your oven to its highest setting. Smear two baking sheets with olive oil. Dust the pizza dough lightly with flour, knock back, and then divide into two. Reserve two small strips of dough. Use a rolling pin dusted with flour to roll out the dough. Or if you want to be really authentic, flatten the dough on to the oiled sheet. Lightly oil your hands and use to stretch the dough as thinly as possible. It will shrink and spring back but persevere.
4 Spread the pesto (put a good covering) over the pizza bases, leaving a 2.5cm/1in space around the edges. Using your hands, roll the reserved dough strips into long thin sausages and squeeze the ends together to form a large circle – big enough into which to drop an egg. Lay in the centre of your pizza bases. Leaving the centres clear, scatter over the spinach, fresh mozzarella, sun-dried tomatoes and grated mozzarella, and then sprinkle with olive oil and seasoning.
5 Just before putting the pizzas in the oven, crack an egg into a mug and pour into the centre of each dough circle on the base. Bake for 8-10min, or until the crust is crisp and the egg cooked through.
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Mr Potato Head
Make the most of your dried beans or even those freshly gathered later in the year. Serve this stir fry with rice noodles for a light lunch or supper.
Serves 4
* 1 tbsp stir fry oil
* 2.5cm/1in piece fresh ginger, grated
* 6-8 spring onions, sliced
* 1 red chilli, sliced
* 150ml/¼pt dry white wine
* juice 1 lime
* 1-2 tbsp sweet chilli sauce
* dash dark soy sauce
* 350g/12oz cooked borlotti and cannellini beans
* 2 pak choi, finely shredded (keep stems and leaves separate)
* salt and freshly ground black pepper
* rice noodles, to serve.
1 Heat the oil in a wok and stir fry the ginger, spring onions, and chilli until just softened.
2 Splash in the wine and lime juice, then stir in the sweet chilli sauce and a dash or two of dark soy sauce. Tip in the beans and cook over a medium heat for 4-5min until the liquid has reduced down.
3 Add the pak choi stems and cook for 1-2min, then add the leaves. Check seasoning. Serve on a bed of rice noodles.
Serves 4
* 1 tbsp stir fry oil
* 2.5cm/1in piece fresh ginger, grated
* 6-8 spring onions, sliced
* 1 red chilli, sliced
* 150ml/¼pt dry white wine
* juice 1 lime
* 1-2 tbsp sweet chilli sauce
* dash dark soy sauce
* 350g/12oz cooked borlotti and cannellini beans
* 2 pak choi, finely shredded (keep stems and leaves separate)
* salt and freshly ground black pepper
* rice noodles, to serve.
1 Heat the oil in a wok and stir fry the ginger, spring onions, and chilli until just softened.
2 Splash in the wine and lime juice, then stir in the sweet chilli sauce and a dash or two of dark soy sauce. Tip in the beans and cook over a medium heat for 4-5min until the liquid has reduced down.
3 Add the pak choi stems and cook for 1-2min, then add the leaves. Check seasoning. Serve on a bed of rice noodles.
Hi PH I make my blackberry liquor a similar way to you but I think your quantities are a bit suspect,112ml is less than a quarter of a pint but 31fl ozs is 1 1/2 pints. and you don't say how much sugar. I put 1ltr of gin to 1 pound of blackberries and one pound of sugar in a 2 litre pop bottle and leave it in the rear passenger footwell in the car for three months, This gives it a good stir up and is usually ready for Xmas if I havent been tempted before hand.
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Mr Potato Head
Kohl rabi is an unusual vegetable, which belongs to the cabbage family, can be white or purple-fleshed and looks similar to a baby turnip. It is not the actual root of the plant, but the bulbous part of the stem that you eat. It has a pleasant nutty flavour and is best eaten before it gets too large. Aim for a size a little smaller than a tennis ball. This recipe offers a new twist on an old salad favourite.
1 Put the kohl rabi, celery, carrots, spring onions, sultanas and apple into a large serving bowl.
2 Place the orange juice and rind, olive oil, balsamic vinegar and parsley into a screw-topped jar and shake, or in a bowl and whisk well. Just before serving sprinkle over the salad and toss together.
- 450g/1lb kohl rabi, thickly grated
2 celery stalks, thickly sliced
2-3 carrots, grated
bunch spring onions, sliced
25g/1oz sultanas
1 apple, sliced
juice and rind 1¼2 orange
4 tbsp extra virgin olive oil
2 tbsp balsamic vinegar
1 tbsp finely chopped parsley
salt and freshly ground black pepper
1 Put the kohl rabi, celery, carrots, spring onions, sultanas and apple into a large serving bowl.
2 Place the orange juice and rind, olive oil, balsamic vinegar and parsley into a screw-topped jar and shake, or in a bowl and whisk well. Just before serving sprinkle over the salad and toss together.