Food And Nutrition
Simple stuffing balls
Use herby sausages to make your stuffing and you can cut down on added ingredients and use the same sausages for your pigs in blankets.
Ingredients
- 1 tbsp sunflower oil, plus extra for greasing
- ½ medium onion, finely chopped
- 4 herby pork sausages, separated
- 1 small lemon, finely grated zest and juice
- 50g/1¾oz fresh white breadcrumbs
- 2 tbsp roughly chopped fresh thyme leaves
- salt and freshly ground black pepper
Method
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Heat the oil in a small non-stick frying pan and gently fry the onion for 3–4 minutes, or until softened and lightly browned, stirring regularly. Tip into a large bowl and leave to cool.
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Squeeze the sausagemeat out of the skins and into the bowl with the cooked and cooled onion. Add the lemon zest, breadcrumbs, thyme and plenty of salt and pepper. Mix well with clean hands and form into 12 small balls. Place on a generously oiled baking tray (with the pigs in blankets, if making) and leave to chill in the fridge until ready to cook.
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Preheat the oven to 200C/180C Fan/Gas 6. Bake for about 20 minutes, or until the stuffing balls are lightly browned and cooked through, turning after 10 minutes. Serve.
Use fresh sockeye salmon to make these delicious burgers. Cilantro, ginger, and sesame oil give them Asian flavor.
Serve the salmon burgers with a spicy chili mayonnaise or sweet chili mayonnaise (see directions, below). Cook the burgers on the grill, an electric grill, or in a grill pan on the stovetop.
Butternut squash makes a lovely vegetarian stew when mixed with a few store cupboard ingredients. A great dinner for busy days where you want something cheap and healthy. If you add plant-based yoghurt, it’s also vegan.
Ingredients
- 2 tbsp vegetable or sunflower oil
- 1 onion, finely chopped
- 1 medium butternut squash (about 750g/1lb 10oz), peeled, deseeded and cut into 2.5cm/1in pieces
- 1 tsp dried chilli flakes
- 1 tsp ground cumin
- 1 tsp ground cinnamon
- 1 tsp salt
- 400g tin chopped tomatoes
- 400g tin chickpeas, drained and rinsed
- 300ml/½ pint boiling water
- plain yoghurt (any variety), to serve (optional)
Method
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Heat the oil in a large saucepan and add the onion. Cook over a medium heat for 5 minutes until softened. Add the squash and cook over a high heat for 8–10 minutes until starting to colour on the edges. Add the salt, spices, chopped tomatoes and 200ml/7fl oz boiling water. Cover and cook over a low heat for 30 minutes until the squash is soft.
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Add the chickpeas with the remaining 200ml/7fl oz boiling water, cover and cook over a low heat for 20 minutes. Leave to rest for 5 minutes before serving. Serve with some yoghurt, if you like.
All the flavours of the Caribbean are here in this delicious celebration dish that is perfect for a summer dinner party or special occasion meal.
Serve with Andi’s sweet potato roti .
Ingredients
For the rundown sauce
- 1 tbsp vegetable oil
- 1 onion, thinly sliced
- 3 garlic cloves, finely chopped
- 1 Scotch Bonnet, left whole
- 2 tsp cumin
- 2 tsp ground coriander
- 2½ tsp ground allspice
- 2 tsp coarsely ground black pepper
- 2 tsp ground turmeric
- 2 cinnamon sticks
- 400ml tin coconut milk
- 100g/3½oz coconut cream, grated
- 6 cherry tomatoes
- 200ml/7fl oz vegetable stock
For the fried chicken
- 1 free-range egg
- 50ml/2fl oz milk
- 100g/3½oz plain flour
- 1 tsp ground cumin
- 1 tsp paprika
- 1 tsp ground coriander
- 1 tsp ground allspice
- 2 chicken thighs, skin on, boneless and cut into 3 pieces each
- 100g/3½oz breadcrumbs
- vegetable oil, for frying
- salt and freshly ground black pepper
For the ital vegetables
- 3 tbsp vegetable oil
- 2 large onions, cut into quarters
- 1 red onion, cut into quarters
- 2 large carrots, peeled, diced and par-boiled
- 2 tsp ground cumin
- 2 tsp ground coriander
- 2 tsp ground turmeric
- 125g/4½oz spinach, wilted and chopped
- 125g/4½oz rainbow chard, wilted and chopped
For the mango pickle
- 100ml/3½fl oz white vinegar
- 100g/3½oz caster sugar
- 6 black peppercorns, crushed
- 1 mango, peeled and chopped
- 1 long red chilli, finely sliced
To serve
- 2 tbsp chopped fresh coriander
- 4 spring onions, chopped
- 2 tbsp chopped fresh flatleaf parsley
Method
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To make the rundown sauce, heat the oil in a frying pan and gently fry the onion and garlic. Add the scotch bonnet and fry until the onions are softened. Add all of the spices, stir gently and let it sizzle for a few minutes. Add the coconut milk and coconut cream and simmer gently for about 20 minutes. Add the tomatoes and stock and simmer gently for a further 30 minutes to reduce and thicken.
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To make the fried chicken, beat the egg and milk together in a small jug. Mix the flour, cumin, paprika, coriander and allspice in a wide bowl and season with salt and pepper. Dip each chicken piece into the egg mixture, then the flour mixture, then back into the egg and then into the breadcrumbs. Chill in the fridge for about 30 minutes. Preheat a deep fat fryer to 180C. (CAUTION: hot oil can be dangerous. Do not leave unattended.) Fry the chicken pieces in the deep fat fryer for 3 minutes on each side until golden. Carefully transfer to kitchen paper to drain.
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To make the ital vegetables, preheat the oven to 200C/180C Fan/Gas 6. Heat 1 tablespoon of oil in a frying pan and fry the onions until slightly softened. Add the carrots and spices to the pan and stir to mix. Transfer to a roasting tin and drizzle the remaining oil over the vegetables. Roast for 25 minutes or until tender. Remove from the oven and stir through the greens.
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To make the pickle, place the vinegar, sugar and peppercorns in a saucepan and heat until the sugar is dissolved. Leave to cool a little and add the mango and chilli. Leave to pickle for 10 minutes.
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Serve the chicken and ital vegetables on plates and pour the rundown sauce on top. Garnish with coriander, spring onion, and parsley. Finish with the mango pickle.
