Food And Nutrition

Preparing Sweet potato rösti

Published

3 months ago

June 16, 2023

Inexpensive and quick to prepare, these delicious sweet potato röstis work brilliantly with a salad, as a burger filling or as a lunch box snack. To make this vegan, swap the mayonnaise for vegan mayonnaise.

Each rösti provides 164 kcal, 3g protein, 28g carbohydrates (of which 5g sugars), 4g fat (of which 0.5g saturates),3.5g fibre and 0.3g salt.

Ingredients

1 large red onion, finely chopped
1 red pepper, seeds removed and finely chopped
2 large garlic cloves, finely chopped
3cm/1¼in fresh root ginger, peeled and finely grated
1½ tbsp cornflour
1 large sweet potato, peeled
125g/4½oz plain flour, plus extra if needed
2 tsp rapeseed oil, for frying
salt and freshly ground black pepper

For the dill mayonnaise

2 tbsp mayonnaise
½ tsp dried dill
½ tsp dried parsley
¼ tsp dried garlic
½ lemon, juice only
salt

Method

Put the red onion, red pepper, garlic and ginger in a large bowl. Add the cornflour, then season with salt and pepper.
Grate the sweet potato onto a clean teatowel or kitchen paper and squeeze out the excess liquid. Mix the grated potato into the ingredients in the bowl.
Sift in the flour and mix well. Set aside for 5 minutes for the flour to absorb the moisture – you should be able to roll the mixture into a ball that sticks together. If there is too much moisture, mix in more flour, a tablespoon at a time, until it has a firmer hold.
To make the dill mayonnaise, whisk the ingredients together with a tablespoon of water and a pinch of salt in a small bowl.
Pour a teaspoon of rapeseed oil into a large frying pan and place over a high heat.
Divide the sweet potato mixture into 8–10 balls, then flatten each one.
Add 4–5 röstis to the pan and fry for 5–6 minutes on each side until crisp, browned and cooked through. Drain on kitchen paper and keep warm while you repeat with the remaining oil and röstis.
Serve the röstis with the dill mayonnaise.

Food And Nutrition

How To Prepare Rhubarb crumble

Published

3 months ago

June 16, 2023

admin

James Martin’s classic rhubarb crumble recipe will take you to comfort food heaven in six short steps and under an hour.

Each serving provides 630 kcal, 6g protein, 97g carbohydrates (of which 59g sugars), 23g fat (of which 14.5g saturates), 4g fibre and 0.5g salt.

Ingredients

10 sticks of rhubarb
8 tbsp caster sugar
1 tsp ground ginger
110g/4oz butter, softened
110g/4oz demerara sugar
200g/7oz plain flour

To serve

double cream

Method

Preheat the oven to 180C/160C Fan/Gas 4.
Cut the rhubarb into 7½cm/3in long sticks and place on an oven tray. Sprinkle with 4 tablespoons of water and the caster sugar. Roast for 10 minutes. Sprinkle over the ginger and mix well.
Fill an ovenproof dish about 4cm/1½in deep with the rhubarb.
Rub the butter into the flour then mix in the demerara sugar to make the crumble topping. Sprinkle over the rhubarb and bake for 35–45 minutes, or until the crumble topping is crisp and golden-brown and the rhubarb filling has softened and is bubbling.
Allow to cool slightly before serving with double cream.

Food And Nutrition

Prawn risotto

Published

3 months ago

June 16, 2023

admin

Prawns are overlooked as a risotto ingredient, but they make for a full-flavoured and surprising, light and bright dish.

Each serving provides 591 kcals, 37g protein, 67g carbohydrates (of which 2g sugars) 17g fat (of which 3g saturates), 3g fibre and 0.8g salt.

Ingredients

500g/1lb 2oz prawns in shells, peeled and black vein removed, shells and heads reserved (or 350g/12oz peeled prawns)
1.3 litres/2¼ pints water (or light fish stock)
1 small brown onion, finely chopped
1 stick celery, finely chopped
1 small fennel bulb, finely chopped (optional)
pinch salt
5 tbsp extra virgin olive oil, plus extra to serve
320g/11½oz risotto rice
100ml/3½fl oz dry white wine
1 lemon, zest only
1 tbsp roughly chopped fresh parsley (optional), to serve

Method

To make the prawn stock, put the reserved heads, shells and tails in a pan and cover with 1.5 litres/2¾ pints of cold water. Add a pinch of salt, bring to a gentle boil, then simmer for 20 minutes. Strain the prawn stock into a clean pan and keep warm at the back of the stove. If you are using peeled prawns, put the fish stock in a pan and warm.
Put the olive oil, chopped vegetables and a pinch of salt in a large, deep saucepan or flameproof casserole. Cook the vegetables over a medium-low heat until soft and starting to turn translucent. Add the rice and stir so every grain is coated with the oil.
Add the wine and let it evaporate. Make a note of the time, and start adding the prawn stock or fish stock a ladle at a time, stirring the rice attentively and vigorously until all the liquid is absorbed, before adding the next ladleful. Continue adding the stock ladle by ladle, adding the prawns after 16 minutes, working on the principle the cooking time will be 17–20 minutes depending on the rice. Keep tasting. It is ready when the rice is plump and firm but without any chalky bite. The risotto should be soft, fluid and creamy.
Remove the pan from the heat and stir in a tablespoon of olive oil and some lemon zest, to taste. Add a pinch of chopped parsley if using, and serve.

Food And Nutrition

How To Prepare Mini Chicken and Waffles

Published

3 months ago

June 16, 2023

admin

It is absolutely acceptable to prepare the stacks of mini chicken and waffles in advance and to heat them up in the oven for a couple of minutes just before garnishing with Parmesan shavings and hot honey and serving them.

For the Waffles:

2 cups flour, cake or pastry flour recommended
1 teaspoon baking powder
1/2 teaspoon baking soda
1 teaspoon salt
3 tablespoons sugar
3 large eggs
1/4 cup melted butter
2 cups buttermilk
1 teaspoon pure vanilla extract
Cooking oil or oil spray, for greasing waffle iron

For the Chicken:

2 quarts cooking oil, for frying
1 pound chicken breast
1 cup flour
1 cup buttermilk
2 cups panko

For the Garnish:

4–ounce solid piece of Parmesan cheese, Parmigiano-Reggiano recommended
1/3 cup hot honey, or 1/3 cup honey + red pepper flakes, to taste

Gather the ingredients.
Preheat the waffle iron according to the manufacturer’s instructions and preheat the oven to 200 F.
In a large bowl mix together the dry ingredients for the waffles.
In a small bowl, beat the eggs and stir in the melted butter, the buttermilk, and the vanilla extract.
Add the wet ingredients to the dry ingredients and stir to combine. Do not use a mechanical mixer or over mix.
Grease the waffle iron with your cooking spray or oil and, using a measuring cup, add the recommended amount of waffle mix to each slot (again, per the manufacturer’s instructions, as each waffle maker may be able to handle a different amount of waffle batter). Cook until the waffles turn golden on both sides, then remove and cut them into small bite-sized pieces. Place them in the oven to keep warm until ready to serve. Repeat with the remaining batter.
In a deep heavy-bottomed pan over medium-high heat bring the cooking oil to 375 F. Prepare a paper towel-lined baking sheet for the fried chicken.
While the oil is heating, slice the chicken breast into bite-size pieces to roughly match the size of the mini waffles.
Prepare three bowls – one with flour, one with buttermilk, and one with Panko bread crumbs.
Coat each piece of chicken in flour (shake of excess), then buttermilk, and finally in Panko.
Fry in small batches for 6 to 8 minutes. Place on the paper towel-lined baking sheet.
Assemble the mini chicken and waffles onto a serving platter by securing the chicken pieces onto the waffles with toothpicks.
Using a potato peeler, shave off Parmesan bits and garnish. Drizzle with hot honey and serve.