Dinner Archives - Page 11 of 12

Carrots Vichy

Servings

Total Time 15

Equipment

Sauté pan

Instructions

Peel the carrots and cut into diagonal slices. Roughly chop the parsley.
Add the carrots, half the butter, the water and the sugar to a heavy based pan. Season with salt and pepper. Place a lid on top and bring to a steady boil.
Reduce the heat and simmer for 10-12 minutes until the carrots are fork tender. The liquid should be almost all used up at this point, if not, cook out further and if the carrots aren’t quite tender don’t be afraid to add another splash of water.
Add the remaining butter and parsley, toss through until the butter is melted and all the carrots are coated.
Serve with a little more fresh parsley scattered on top.

Notes

Our close family friend Nacha introduced this classic French method of cooking carrots on the stovetop in one pan. The carrots cook in water and butter until the liquid has all but evaporated and results in perfectly tender carrots with a glossy buttery coating. Parsley brings bright fresh aromatics and a twist of black pepper and sea salt finishes this simple and splendid side dish.

Calories: 162kcal

Keyword: Serves 4

Nutrition

Calories: 162kcal

Carrots Vichy

Servings

Total Time 15

Equipment

Sauté pan

Instructions

Peel the carrots and cut into diagonal slices. Roughly chop the parsley.
Add the carrots, half the butter, the water and the sugar to a heavy based pan. Season with salt and pepper. Place a lid on top and bring to a steady boil.
Reduce the heat and simmer for 10-12 minutes until the carrots are fork tender. The liquid should be almost all used up at this point, if not, cook out further and if the carrots aren’t quite tender don’t be afraid to add another splash of water.
Add the remaining butter and parsley, toss through until the butter is melted and all the carrots are coated.
Serve with a little more fresh parsley scattered on top.

Notes

Calories: 162kcal

Keyword: Serves 2

Nutrition

Calories: 162kcal

Carrots Vichy

Servings

Total Time 15

Equipment

Sauté pan

Instructions

Peel the carrots and cut into diagonal slices. Roughly chop the parsley.
Add the carrots, half the butter, the water and the sugar to a heavy based pan. Season with salt and pepper. Place a lid on top and bring to a steady boil.
Reduce the heat and simmer for 10-12 minutes until the carrots are fork tender. The liquid should be almost all used up at this point, if not, cook out further and if the carrots aren’t quite tender don’t be afraid to add another splash of water.
Add the remaining butter and parsley, toss through until the butter is melted and all the carrots are coated.
Serve with a little more fresh parsley scattered on top.

Notes

Calories: 162kcal

Keyword: Serves 6

Nutrition

Calories: 162kcal

Carrots Vichy

Servings

Total Time 15

Equipment

Sauté pan

Instructions

Peel the carrots and cut into diagonal slices. Roughly chop the parsley.
Add the carrots, half the butter, the water and the sugar to a heavy based pan. Season with salt and pepper. Place a lid on top and bring to a steady boil.
Reduce the heat and simmer for 10-12 minutes until the carrots are fork tender. The liquid should be almost all used up at this point, if not, cook out further and if the carrots aren’t quite tender don’t be afraid to add another splash of water.
Add the remaining butter and parsley, toss through until the butter is melted and all the carrots are coated.
Serve with a little more fresh parsley scattered on top.

Notes

Calories: 162kcal

Keyword: Serves 8

Nutrition

Calories: 162kcal

Roast Potatoes

Servings

Total Time 1

Equipment

Roasting tray

Chopping board

Chopping knife

Peeler

Saucepan

Colander

Tongs

Instructions

Preheat the oven to 220˚C/400˚F/Gas mark 6. Place the goose fat in a roasting tray and put it into the oven to heat.
Peel the potatoes and cut them into halves and quarters so they’re roughly the same size for even cooking.
Place the potatoes in a pot and fill up with water until covered. Add a good pinch of sea salt. Bring the pot to the boil over a high heat and simmer for about 7-10 minutes. The potatoes should be cooked on the outer edge but still raw on the inside, you can check this by piercing with a fork.
Drain the potatoes and then place back in the pot. Give them a vigorous shake for 30 seconds or so to roughen the outsides.
Remove the tray from the oven. Tumble the potatoes into the hot goose fat and toss each one to coat before sprinkling with a generous amount of sea salt. Add the garlic and rosemary to the tray.
Roast for 45-50 minutes until golden and crisp.

Notes

These have to be the most amazing potatoes, just the way I like them, crispy and crunchy on the outside and light and fluffy on the inside. It’s really worth getting some goose fat as it imparts wonderful flavour.

Calories: 250kcal

Keyword: Serves 8

Nutrition

Calories: 250kcal

Roast Potatoes

Servings

Total Time 1

Equipment

Roasting tray

Chopping board

Chopping knife

Peeler

Saucepan

Colander

Tongs

Instructions

Preheat the oven to 220˚C/400˚F/Gas mark 6. Place the goose fat in a roasting tray and put it into the oven to heat.
Peel the potatoes and cut them into halves and quarters so they’re roughly the same size for even cooking.
Place the potatoes in a pot and fill up with water until covered. Add a good pinch of sea salt. Bring the pot to the boil over a high heat and simmer for about 7-10 minutes. The potatoes should be cooked on the outer edge but still raw on the inside, you can check this by piercing with a fork.
Drain the potatoes and then place back in the pot. Give them a vigorous shake for 30 seconds or so to roughen the outsides.
Remove the tray from the oven. Tumble the potatoes into the hot goose fat and toss each one to coat before sprinkling with a generous amount of sea salt. Add the garlic and rosemary to the tray.
Roast for 45-50 minutes until golden and crisp.

Notes

Calories: 250kcal

Keyword: Serves 2

Nutrition

Calories: 250kcal

Roast Potatoes

Servings

Total Time 1

Equipment

Roasting tray

Chopping board

Chopping knife

Peeler

Saucepan

Colander

Tongs

Instructions

Preheat the oven to 220˚C/400˚F/Gas mark 6. Place the goose fat in a roasting tray and put it into the oven to heat.
Peel the potatoes and cut them into halves and quarters so they’re roughly the same size for even cooking.
Place the potatoes in a pot and fill up with water until covered. Add a good pinch of sea salt. Bring the pot to the boil over a high heat and simmer for about 7-10 minutes. The potatoes should be cooked on the outer edge but still raw on the inside, you can check this by piercing with a fork.
Drain the potatoes and then place back in the pot. Give them a vigorous shake for 30 seconds or so to roughen the outsides.
Remove the tray from the oven. Tumble the potatoes into the hot goose fat and toss each one to coat before sprinkling with a generous amount of sea salt. Add the garlic and rosemary to the tray.
Roast for 45-50 minutes until golden and crisp.

Notes

Calories: 250kcal

Keyword: Serves 4

Nutrition

Calories: 250kcal

Roast Potatoes

Servings

Total Time 1

Equipment

Roasting tray

Chopping board

Chopping knife

Peeler

Saucepan

Colander

Tongs

Instructions

Preheat the oven to 220˚C/400˚F/Gas mark 6. Place the goose fat in a roasting tray and put it into the oven to heat.
Peel the potatoes and cut them into halves and quarters so they’re roughly the same size for even cooking.
Place the potatoes in a pot and fill up with water until covered. Add a good pinch of sea salt. Bring the pot to the boil over a high heat and simmer for about 7-10 minutes. The potatoes should be cooked on the outer edge but still raw on the inside, you can check this by piercing with a fork.
Drain the potatoes and then place back in the pot. Give them a vigorous shake for 30 seconds or so to roughen the outsides.
Remove the tray from the oven. Tumble the potatoes into the hot goose fat and toss each one to coat before sprinkling with a generous amount of sea salt. Add the garlic and rosemary to the tray.
Roast for 45-50 minutes until golden and crisp.

Notes

Calories: 250kcal

Keyword: Serves 6

Nutrition

Calories: 250kcal

0001 MS 0096 Parmesan Parsnips WS CO 250

Parmesan Crusted Parsnips

Servings

Total Time 45

Equipment

Mixing bowl

Roasting tray

Peeler

Chopping board

Chopping knife

Instructions

Preheat the oven to 200C. Begin by combining the flour, finely grated Parmesan, salt and pepper in a mixing bowl.
Peel the parsnips using a potato peeler, then halve them lengthways and quarter them so you end up with smallish chunks.
Now pop the parsnips in a pan, pour in enough boiling water just to cover them and season with salt. Bring to the boil and allow to simmer for 2-3 minutes.
Drizzle the olive oil over a large roasting tin, put the butter in the centre and place in the oven to preheat.
Then, as soon as the parsnips are ready, drain them in a colander and add them to the flour and parmesan mixture while still steaming. This will help the mixture to stick to the parsnips.
Remove the tin from the oven and quickly place the parsnips side by side in the tin.
Place the tin in the oven and bake them for 20 minutes, then turn and continue to bake for a further 15-20 minutes or until they are crisp and golden.

Notes

Roasting vegetables is a fantastic way of feeding a crowd with little effort. They would also be delicious if you wanted to prepare a selection of similarly prepared root vegetables such as celeriac, carrots or turnips.

Calories: 162kcal

Keyword: Serves 8

Nutrition

Calories: 162kcal

Parmesan Crusted Parsnips

Servings

Total Time 45

Equipment

Mixing bowl

Roasting tray

Peeler

Chopping board

Chopping knife

Instructions

Preheat the oven to 200C. Begin by combining the flour, finely grated Parmesan, salt and pepper in a mixing bowl.
Peel the parsnips using a potato peeler, then halve them lengthways and quarter them so you end up with smallish chunks.
Now pop the parsnips in a pan, pour in enough boiling water just to cover them and season with salt. Bring to the boil and allow to simmer for 2-3 minutes.
Drizzle the olive oil over a large roasting tin, put the butter in the centre and place in the oven to preheat.
Then, as soon as the parsnips are ready, drain them in a colander and add them to the flour and parmesan mixture while still steaming. This will help the mixture to stick to the parsnips.
Remove the tin from the oven and quickly place the parsnips side by side in the tin.
Place the tin in the oven and bake them for 20 minutes, then turn and continue to bake for a further 15-20 minutes or until they are crisp and golden.

Notes

Calories: 162kcal

Keyword: Serves 2

Nutrition

Calories: 162kcal

Parmesan Crusted Parsnips

Servings

Total Time 45

Equipment

Mixing bowl

Roasting tray

Peeler

Chopping board

Chopping knife

Instructions

Preheat the oven to 200C. Begin by combining the flour, finely grated Parmesan, salt and pepper in a mixing bowl.
Peel the parsnips using a potato peeler, then halve them lengthways and quarter them so you end up with smallish chunks.
Now pop the parsnips in a pan, pour in enough boiling water just to cover them and season with salt. Bring to the boil and allow to simmer for 2-3 minutes.
Drizzle the olive oil over a large roasting tin, put the butter in the centre and place in the oven to preheat.
Then, as soon as the parsnips are ready, drain them in a colander and add them to the flour and parmesan mixture while still steaming. This will help the mixture to stick to the parsnips.
Remove the tin from the oven and quickly place the parsnips side by side in the tin.
Place the tin in the oven and bake them for 20 minutes, then turn and continue to bake for a further 15-20 minutes or until they are crisp and golden.

Notes

Calories: 162kcal

Keyword: Serves 4

Nutrition

Calories: 162kcal

Parmesan Crusted Parsnips

Servings

Total Time 45

Equipment

Mixing bowl

Roasting tray

Peeler

Chopping board

Chopping knife

Instructions

Preheat the oven to 200C. Begin by combining the flour, finely grated Parmesan, salt and pepper in a mixing bowl.
Peel the parsnips using a potato peeler, then halve them lengthways and quarter them so you end up with smallish chunks.
Now pop the parsnips in a pan, pour in enough boiling water just to cover them and season with salt. Bring to the boil and allow to simmer for 2-3 minutes.
Drizzle the olive oil over a large roasting tin, put the butter in the centre and place in the oven to preheat.
Then, as soon as the parsnips are ready, drain them in a colander and add them to the flour and parmesan mixture while still steaming. This will help the mixture to stick to the parsnips.
Remove the tin from the oven and quickly place the parsnips side by side in the tin.
Place the tin in the oven and bake them for 20 minutes, then turn and continue to bake for a further 15-20 minutes or until they are crisp and golden.

Notes

Calories: 162kcal

Keyword: Serves 6

Nutrition

Calories: 162kcal

Beer Battered Fish & Chips

Servings

Total Time 1

Ingredients

Equipment

Chopping board

Chopping knife

Tongs

Heavy-based pot

Slotted spoon

Baking tray

Parchment paper

Instructions

Wash and cut the potatoes into chips.
Place the chips in a large, heavy-based pot or casserole dish and pour over the sunflower oil until it covers them. Place over a high heat and bring to a steady boil. Reduce the heat to medium and cook for 15 minutes before gently moving with tongs to loosen any that are stuck to the base. Continue to cook for a further 5 minutes or so or until they turn golden-brown.
Remove with a slotted spoon to a baking tray lined with parchment paper. Season generously with sea salt and keep warm in a low oven. Top the pot or casserole dish up with more oil if needed and bring it back to temperature over a medium-high heat. It needs to be very hot when you start to fry the fish.
Cut the fish fillets into thick strips.
Add a couple tablespoons of flour to a dish and season well with salt and pepper. Toss the fish in the flour, shake off the excess and set aside.
Place the flour in a large mixing bowl, make a well in the middle of it and pour in a little beer and mix through, keep adding the beer and mixing until you have a smooth batter.
Season generously and then drop a little of the batter into the hot oil. If it floats and puffs up, the oil is hot enough to fry the fish. Working beside the pan, dip the fish strips in the batter one at a time and then into the hot oil. Make sure not to overcrowd the pan.
Cook for about 4 minutes until golden-brown, turning halfway through the cooking time. Once done, remove the fish from the pan using a slotted spoon and place on a plate lined with some parchment paper.
Season with a generous sprinkle of sea salt and vinegar, and serve with lemon wedges and a good helping of chips.

Notes

Top tip here is to not overcrowd the pan. Some fryers are big enough but most of us will have to do this in batches. Keeping the oil at the right temperature is the only way to ensure crispy chips and perfect batter on the fish.

Calories: 780kcal

Keyword: Serves 4

Nutrition

Calories: 780kcal

Beer Battered Fish & Chips

Servings

Total Time 1

Ingredients

Equipment

Chopping board

Chopping knife

Tongs

Heavy-based pot

Slotted spoon

Baking tray

Parchment paper

Instructions

Wash and cut the potatoes into chips.
Place the chips in a large, heavy-based pot or casserole dish and pour over the sunflower oil until it covers them. Place over a high heat and bring to a steady boil. Reduce the heat to medium and cook for 15 minutes before gently moving with tongs to loosen any that are stuck to the base. Continue to cook for a further 5 minutes or so or until they turn golden-brown.
Remove with a slotted spoon to a baking tray lined with parchment paper. Season generously with sea salt and keep warm in a low oven. Top the pot or casserole dish up with more oil if needed and bring it back to temperature over a medium-high heat. It needs to be very hot when you start to fry the fish.
Cut the fish fillets into thick strips.
Add a couple tablespoons of flour to a dish and season well with salt and pepper. Toss the fish in the flour, shake off the excess and set aside.
Place the flour in a large mixing bowl, make a well in the middle of it and pour in a little beer and mix through, keep adding the beer and mixing until you have a smooth batter.
Season generously and then drop a little of the batter into the hot oil. If it floats and puffs up, the oil is hot enough to fry the fish. Working beside the pan, dip the fish strips in the batter one at a time and then into the hot oil. Make sure not to overcrowd the pan.
Cook for about 4 minutes until golden-brown, turning halfway through the cooking time. Once done, remove the fish from the pan using a slotted spoon and place on a plate lined with some parchment paper.
Season with a generous sprinkle of sea salt and vinegar, and serve with lemon wedges and a good helping of chips.

Notes

Calories: 780kcal

Keyword: Serves 2

Nutrition

Calories: 780kcal

Beer Battered Fish & Chips

Servings

Total Time 1

Ingredients

Equipment

Chopping board

Chopping knife

Tongs

Heavy-based pot

Slotted spoon

Baking tray

Parchment paper

Instructions

Wash and cut the potatoes into chips.
Place the chips in a large, heavy-based pot or casserole dish and pour over the sunflower oil until it covers them. Place over a high heat and bring to a steady boil. Reduce the heat to medium and cook for 15 minutes before gently moving with tongs to loosen any that are stuck to the base. Continue to cook for a further 5 minutes or so or until they turn golden-brown.
Remove with a slotted spoon to a baking tray lined with parchment paper. Season generously with sea salt and keep warm in a low oven. Top the pot or casserole dish up with more oil if needed and bring it back to temperature over a medium-high heat. It needs to be very hot when you start to fry the fish.
Cut the fish fillets into thick strips.
Add a couple tablespoons of flour to a dish and season well with salt and pepper. Toss the fish in the flour, shake off the excess and set aside.
Place the flour in a large mixing bowl, make a well in the middle of it and pour in a little beer and mix through, keep adding the beer and mixing until you have a smooth batter.
Season generously and then drop a little of the batter into the hot oil. If it floats and puffs up, the oil is hot enough to fry the fish. Working beside the pan, dip the fish strips in the batter one at a time and then into the hot oil. Make sure not to overcrowd the pan.
Cook for about 4 minutes until golden-brown, turning halfway through the cooking time. Once done, remove the fish from the pan using a slotted spoon and place on a plate lined with some parchment paper.
Season with a generous sprinkle of sea salt and vinegar, and serve with lemon wedges and a good helping of chips.

Notes

Calories: 780kcal

Keyword: Serves 6

Nutrition

Calories: 780kcal

Beer Battered Fish & Chips

Servings

Total Time 1

Ingredients

Equipment

Chopping board

Chopping knife

Tongs

Heavy-based pot

Slotted spoon

Baking tray

Parchment paper

Instructions

Wash and cut the potatoes into chips.
Place the chips in a large, heavy-based pot or casserole dish and pour over the sunflower oil until it covers them. Place over a high heat and bring to a steady boil. Reduce the heat to medium and cook for 15 minutes before gently moving with tongs to loosen any that are stuck to the base. Continue to cook for a further 5 minutes or so or until they turn golden-brown.
Remove with a slotted spoon to a baking tray lined with parchment paper. Season generously with sea salt and keep warm in a low oven. Top the pot or casserole dish up with more oil if needed and bring it back to temperature over a medium-high heat. It needs to be very hot when you start to fry the fish.
Cut the fish fillets into thick strips.
Add a couple tablespoons of flour to a dish and season well with salt and pepper. Toss the fish in the flour, shake off the excess and set aside.
Place the flour in a large mixing bowl, make a well in the middle of it and pour in a little beer and mix through, keep adding the beer and mixing until you have a smooth batter.
Season generously and then drop a little of the batter into the hot oil. If it floats and puffs up, the oil is hot enough to fry the fish. Working beside the pan, dip the fish strips in the batter one at a time and then into the hot oil. Make sure not to overcrowd the pan.
Cook for about 4 minutes until golden-brown, turning halfway through the cooking time. Once done, remove the fish from the pan using a slotted spoon and place on a plate lined with some parchment paper.
Season with a generous sprinkle of sea salt and vinegar, and serve with lemon wedges and a good helping of chips.

Notes

Calories: 780kcal

Keyword: Serves 8

Nutrition

Calories: 780kcal

Festive Cranberry Stuffing Balls

Servings

Total Time 25

Equipment

Frying pan

Wooden spoon

Chopping board

Chopping knife

Fork

Large bowl

Baking tray

Parchment paper

Instructions

Notes

Christmas in every bite. Super simple to make and a real crowd pleaser. Seasoning very important here but if you get it right they'll be the first empty plate on the table.

Calories: 177kcal

Keyword: Christmas, Serves 12

Nutrition

Calories: 177kcal

Festive Cranberry Stuffing Balls

Servings

Total Time 25

Ingredients

Equipment

Frying pan

Wooden spoon

Chopping board

Chopping knife

Fork

Large bowl

Baking tray

Parchment paper

Instructions

Notes

Christmas in every bite. Super simple to make and a real crowd pleaser. Seasoning very important here but if you get it right they'll be the first empty plate on the table.

Calories: 177kcal

Keyword: Christmas, Serves 8

Nutrition

Calories: 177kcal

Festive Cranberry Stuffing Balls

Servings

Total Time 25

Equipment

Frying pan

Wooden spoon

Chopping board

Chopping knife

Fork

Large bowl

Baking tray

Parchment paper

Instructions

Notes

Christmas in every bite. Super simple to make and a real crowd pleaser. Seasoning very important here but if you get it right they'll be the first empty plate on the table.

Calories: 177kcal

Keyword: Christmas, Serves 4

Nutrition

Calories: 177kcal

All the Greens Pasta

Ingredients

Equipment

Instructions

Notes

Nutrition

All the Greens Pasta

Ingredients

Equipment

Instructions

Notes

Nutrition

All the Greens Pasta

Ingredients

Equipment

Instructions

Notes

Nutrition

All the Greens Pasta

Ingredients

Equipment

Instructions

Notes

Nutrition

Carrots Vichy

Ingredients

Equipment

Instructions

Notes

Nutrition

Carrots Vichy

Ingredients

Equipment

Instructions

Notes

Nutrition

Carrots Vichy

Ingredients

Equipment

Instructions

Notes

Nutrition

Carrots Vichy

Ingredients

Equipment

Instructions

Notes

Nutrition

Roast Potatoes

Ingredients

Equipment

Instructions

Notes

Nutrition

Roast Potatoes

Ingredients

Equipment

Instructions

Notes

Nutrition

Roast Potatoes

Ingredients

Equipment

Instructions

Notes

Nutrition

Roast Potatoes

Ingredients

Equipment

Instructions

Notes

Nutrition

Glazed Ham

Ingredients

For the honey & mustard glaze:

Equipment

Instructions

Notes

Nutrition

Cheesy Lasagne