Irish Bake

A simple supper dish that goes down well with the younger members of the family.

Butter or margarine for greasing
450g/1lb potatoes, thinly sliced
450g/1lb firm white fish fillet, skinned and cut in 2cm/ 3/4 inch cubes
1 small onion, grated
50g/2 oz mushrooms, sliced
salt and pepper
1 (298g/11 oz) can ready-to-serve tomato soup
chopped parsley to garnesh

Grease a shallow ovenproof dish. Set the oven at at 200 degrees C/ 400 degrees F/ gas 5. Cook the potatoes in boiling salted water for 10 minutes,  then drain well.

Lay the fish in the prepared dish. Top with the grated onion and mushrooms, then add a layer of sliced potatoes. Pour the soup over the potatoes, then  bake for 25-30 minutes, or until the fish is cooked and the mixture is bubbling hot.  Sprinkle with chopped parsley and serve.

Tip:If preferred, canned cream-style corn or cream of mushroom soup may be used instead of tomato soup. For an equally speedy, mor sophosticated dish, trickle 300,l/ 1/2 pint single cream over instead of  the soup Add extra seasoning.

Chilli Con Carne

Ingrediants

225 g/8 oz red kidney beans, soaked overnight in watter to cover
225 g/8 oz rindless smoked streaky bacon rashers, chopped
1 spanish onon, chopped
2 garlic clovers, crushed
30ml/2 tbsp ground coriander
15ml/1 lb minced beef
1 beef stock cube
30ml/2tbsp chilli powder or to taste
30ml/2tbsp tomato puree
salt and pepper
30ml/2tbsp chopped fresh coriander or parsley

Method

Drain the beans and put them in a large sausepan. Add plenty of water and bring to the boil. Boil v
igorously for 10 minutes, then lower the heat, cover the pan and simmer gently for half an hour.

Put the bacon Put the bacon in a large heavy-bottomed sauce-pan. Heat gently until the fat runs. Add the onion and fry, stirring frequently for about 5 minutes until the onion is soft but not brown.Stir in the garlic, ground corriander, cumin and chilli powder. Cook for one minute, stirring,then add the meat and cook until lightly browned. Crumble in the stock cube and pour in 600ml/ 1 pint water. Stir in the tomato puree and add salt and pepper to taste. Bring to the boil.

Drain the beans. Add them to the saucepan and bring the stock back to the boil. Cover the pann, lower the heat and simmer gently for about 1 houror until the beans are tender and the liqued has been obsorbed. Stir in the coriander or parsley. Serve at once, with rice, crusty bread or as a filling for baked jacket potatoes.

Smoked Salmon & avocado sushi

Fancy making sushi at home? This simple recipe makes 32 healthy little bites, ideal for lunch or served as canapés.

Ingredients

300.0g sushi rice

2.0 tbsp rice or white wine vinegar   

1.0 tsp caster sugar

1 large avocado

juice ½ lemon

4 sheets nori seaweed

4 large slices smoked salmon

1 bunch chives

sweet soy sauce (kecap manis), to serve

Method

1. Put the rice in a small pan with 600ml water. Bring to the boil and cook for 10 mins until the water is absorbed and the rice is tender. Stir through the vinegar and sugar, cover and cool.
2. Skin, stone and slice the avocado. Put in a bowl and squeeze over the lemon juice, turning the avocado to ensure the pieces are covered.
3. Divide the rice between the nori sheets and spread it out evenly, leaving a 1cm border at the top and bottom. Lay the salmon over the rice, followed by the chives and finally position the avocado across the centre.
4. Fold the bottom edge of the seaweed over the filling, then roll it up firmly. Dampen the top border with a little water to help it seal the roll. Repeat to make 4 rolls. At this stage, the rolls can be wrapped individually in cling film and chilled until ready to serve.
5. Using a serrated knife, cut each roll into 8 rounds. Serve with sweet soy sauce for dipping.

Spiced Sweet Potato Salad with Crisp Noodles (Vegetarian)

The noodles are fried until crisp and then scattered over this colourful salad for a bit of crunch

Ingredients

2 medium sweet potatoes , peeled and cut into chunks

1 tsp cumin seeds

2 tsp sunflower oil , plus extra for frying

25g dried fine egg noodles

zest and juice half an orange

2 tsp red wine vinegar

2 handfuls spinach leaves                                                 

1 avocado , peeled and sliced

half a red onion , finely sliced

Preparation method

1. Heat oven to 200C/fan 180C/gas 6. Toss the potato chunks with the cumin, 1 tsp oil and some seasoning. Spread over a baking tray, then roast for 20-25 mins until tender and golden.
2. Meanwhile, cook the noodles according to pack instructions, then drain. Heat 1cm oil in a wok or deep pan until a piece of noodle dropped in begins to sizzle immediately. Fry the noodles in a couple of batches for 30 secs until crisp. Remove with a slotted spoon, then drain well on kitchen paper.
3. When the potatoes are ready, whisk together the final tsp of oil with the orange zest and juice, red wine vinegar and a little seasoning. Tip the potatoes into a bowl with the spinach, avocado and red onion, drizzle with the dressing, then gently mix - with your hands is easiest. Divide between 2 plates and crumble over the crispy noodles.

(I got this from http://www.bbcgoodfood.com/recipes/8048/spiced-sweet-potato-salad-with-crisp-noodles)

Tandoori Chicken

This low-fat curried chicken is packed full of flavour. It's quick to cook and the marinade does all the work - who needs takeaways?

Preparation and cooking times

Prep 30 mins

Cook 15 mins

Ingredients

juice 2 lemons

4 tsp paprika

2 red onions , finely chopped

16 skinless chicken thighs

vegetable oil , for brushing

For the Marinade

300ml Greek yogurt

large piece ginger , grated                                           

4 garlic cloves , crushed

¾ tsp garam masala

¾ tsp ground cumin

½ tsp chilli powder

¼ tsp turmeric

Preparation method

1. Mix the lemon juice with the paprika and red onions in a large shallow dish. Slash each chicken thigh three times, then turn them in the juice and set aside for 10 mins.
2. Mix all of the marinade ingredients together and pour over the chicken. Give everything a good mix, then cover and chill for at least 1 hr. This can be done up to a day in advance.
3. Heat the grill. Lift the chicken pieces onto a rack over a baking tray. Brush over a little oil and grill for 8 mins on each side or until lightly charred and completely cooked through.

(i got this from http://www.bbcgoodfood.com/recipes/1660651/tandoori-chicken)

 

Brownies

You won’t be able to resist these squidgy chocolate brownie recipe - get it on the table in ten easy steps:

ingredients

• 250g unsalted butter
• 200g dark Fairtrade chocolate (70% cocoa solids), broken up
• optional: 75g dried sour cherries
• optional: 50g chopped nuts
• 80g cocoa powder, sifted
• 65g plain flour, sifted
• 1 teaspoon baking powder
• 360g caster sugar
• 4 large free-range or organic eggs
• optional: zest of 1 orange
• optional: 250ml crème fraîche  

method

Preheat your oven to 180°C/350°F/gas 4. Line a 25cm square baking tin with greaseproof paper. In a large bowl over some simmering water, melt the butter and the chocolate and mix until smooth. Add the cherries and nuts, if you’re using them, and stir together. In a separate bowl, mix together the cocoa powder, flour, baking powder and sugar, then add this to the chocolate, cherry and nut mixture. Stir together well. Beat the eggs and mix in until you have a silky consistency.

Pour your brownie mix into the baking tray, and place in the oven for around 25 minutes. You don’t want to overcook them so, unlike cakes, you don’t want a skewer to come out all clean. The brownies should be slightly springy on the outside but still gooey in the middle. Allow to cool in the tray, then carefully transfer to a large chopping board and cut into chunky squares. These make a fantastic dessert served with a dollop of crème fraîche mixed with some orange zest.


(Taken from http://www.jamieoliver.com/recipes/chocolate-recipes/bloomin-brilliant-brownies)

  

 

Grand Opening

Welcome to The Cook Book, The new blog that teaches you cook the most Elegant food'. From starter's to deserts, to main courses to snacks, you will love making the food and eating it at the same time.