+ Fresh Leek Soup with Stilton
15ml/1tbsp olive or corn oil
1 large onion, peeled and chopped
675g/1½lb leeks, sliced
15ml/1tbsp plain flour
900ml/1½pt vegetable or chicken stock
45ml/3tbsp dry white wine
50g/2oz blue stilton cheese, crumbled
150ml/¼pt semi-skimmed milk
salt and freshly ground black pepper
Heat the oil in a heavy-based pan and add the onion and leeks. Cook for 5 minutes until softened, but not coloured. Stir in the flour and cook for 1 minute. Remove the pan from the heat and gradually stir in the stock, wine and seasoning. Return the pan to the heat and bring to the boil, stirring constantly. Reduce the heat and simmer gently, uncovered for 20-30 minutes.
Process in a food processor or liquidiser until smooth. Return to the rinsed-out pan and add the stilton and milk. Heat gently, stirring constantly, until melted. Season to taste. Serve hot with a wholemeal or granary roll.
Serves 4-6
+ Quick and Easy Mackerel Pate
225g/8oz smoked mackerel fillet, skinned and flaked
1 carton (7oz/200g) reduced-fat soft cheese
a dash of tabasco sauce
5-10ml/1-2tsp lemon juice
freshly ground black pepper
To garnish:
lemon slices and parsley.
Place all the ingredients except for the garnish in a blender or food processor and process until smooth. Season to taste. Chill until required. Serve with bread or cruditées.
Serves 10
+ Monkfish, Tiger Prawn and Chilli Stir-Fry
2 garlic cloves, crushed
30ml/2tbsp light soy sauce
60ml/4tbsp dry sherry
30ml/2tbsp lemon juice
1 green chilli, deseeded and finely chopped
1 bunch spring onions, sliced
450g/1lb monkfish fillet, cubed
15ml/1tbsp olive or sunflower oil
100g/4oz baby sweetcorn, sliced
1 green pepper, deseeded and sliced
225g/8oz cooked, shelled tiger prawns
50g/2oz unsalted cashew nuts
freshly ground black pepper
In a large bowl mix together the garlic, soy sauce, sherry, lemon juice and pepper. Gently stir in the chilli, onions and monkfish. Cover tightly and leave to marinate in the refrigerator for several hours, turning occasionally.
Drain the marinade and reserve. Heat the oil in a large wok or non-stick frying pan. Add the monkfish mixture and stir-fry over a high heat for 2-3 minutes. Add the baby sweetcorn, green pepper, prawns and cashew nuts and stir-fry for 1-2 minutes. Pour in the marinade, allow to thicken and adjust the seasoning to taste. Serve at once, with freshly cooked rice or noodles.
Serves 4
+ Watercress and Smoked Salmon Roulade
15oz (150g) bunch watercress
150g/5oz reduced-fat soft cheese
15ml/1tbsp chopped fresh chives
1 clove garlic, crushed
5ml/1tsp lemon juice
225g/8oz smoked salmon
1 lemon, cut into wedges
freshly ground pepper
Reserving a few sprigs for garnish, remove the stalks from the watercress and roughly chop the remainder. Place the watercress, soft cheese, chives, garlic and lemon juice in a food processor or liquidiser and blend for a few seconds. Season liberally with pepper and process until combined. Lay the pieces of salmon on a sheet of greaseproof paper to form a rectangle approximately 12 x 8 inch (30 x 20 cm). Spread the soft cheese mixture over the salmon, then carefully roll into a thin sausage, lengthways, using the paper to help you. Cover and refrigerate overnight.
Cut the salmon roll into thin slices and serve immediately garnished with lemon wedges, sprigs of watercress and bread.
Serves 4-6
+ Spiced Chicken Brochettes with Couscous, Red Bean and Coriander Pilau
150g/4 x 5oz boneless, skinless chicken breasts, sliced
90ml/6tbsp lemon juice
30ml/2tbsp olive oil
5ml/1tsp paprika
5ml/1tsp ground cumin
10ml/2tsp ground coriander
225g/8oz couscous
200ml/7 fl oz cold water
2.5ml/½tsp salt
1can (7 oz/200 g) red kidney beans, drained and rinsed
25g/1oz sultanas
60ml/4tbsp fresh coriander, chopped
lemon wedges to garnish
freshly ground black pepper
Soak 8 wooden skewers in hot water for 3 minutes (to prevent them burning during cooking). Thread the strips of chicken on to the wooden skewers. Place in a shallow dish. Mix together the lemon juice, half of the olive oil, the paprika, pepper, cumin and coriander in a small bowl. Spoon over the chicken and marinate in the refrigerator for 2 hours.
Place the couscous in a large bowl and stir in the water and salt. Leave to soak for 5 minutes, then add another 7 fl oz (200 ml) water and the remaining olive oil.
Stir well with a fork to break up any lumps. Leave to stand for a further 10 minutes, or until the grains are slightly swollen.
Place the chicken breasts under a hot grill and grill for 15-20 minutes, turning occasionally. Brush with the marinade during cooking.
Meanwhile, put the couscous in a fine metal sieve or colander and steam for 10 minutes. Stir in the kidney beans and sultanas and steam for a further 5 minutes. Stir in half the coriander and spoon into a serving dish. Arrange the chicken brochettes over the top and serve garnished with the remaining coriander and lemon wedges.
Serves 4
+ Salmon en croûte
Fish, whether white or oily, like salmon makes an impressive centre piece on any buffet table.
125g/4½oz long grain rice
1 tbsp olive oil
1 large onion, chopped
175g/6oz chestnut mushrooms, sliced
450g/1 lb skinless salmon fillet, cubed
2 boiled eggs, shelled and roughly chopped
2 tbsp fresh herbs, chopped
Grated rind and juice of 1 lemon
3 tbsp light crème fraiche
Pinch cayenne pepper
1 x 500g pack ready made shortcrust pastry
A little milk for brushing
Salt and freshly ground black pepper
Preheat the oven to 220 C/425 F/Gas mark 7.
Cook the rice according to the pack instructions. Drain. Heat the oil in a non-stick frying pan and fry the onion for 2-3 minutes until it begins to soften. Add the mushrooms and continue to fry for 2-3 minutes until all the moisture has evaporated.
Roll out the to a 40 x 33 cm rectangle and transfer to a baking sheet. Spread half of the rice over a 23 x 13 cm rectangle in the middle of the pastry. Spoon over half the mushroom mixture, layer over the salmon and eggs, sprinkle over the dill, lemon rind and juice. Top with the remaining mushrooms and rice, spoon over the crème fraiche, sprinkle over the cayenne pepper and season well. Roll up the pastry and brush the edges with a little milk to seal.
Decorate the top with shapes made from any remaining pastry, pierce the top of the pastry a couple of times, then brush the top with milk. Cook for 10 minutes, then reduce the heat to 190 C/375 F/gas mark 5 and cook for a further 20 minutes, until golden.
Serve hot or cold.
Not suitable for freezing.
Serves 10
+ Marinated olives
A simple way to jazz up a jar of plain olives.
1 x 350g jar olives in brine, drained
½ tsp dried chilli flakes
Pared rind ½ orange
2 cloves garlic, sliced
Large sprig thyme
Large sprig rosemary
6 tbsp olive oil
Combine together all the ingredients in a large bowl. Cover and chill for at least 24 hours. Consume within one week.
+ Tropical tiger prawns
Use as an appetiser or as a starter.
1 x 400g bag frozen cooked and peeled tiger prawns, defrosted
Grated rind and juice 1 lime
1 red chilli, finely chopped
2 tbsp fresh coriander, chopped
Salt and freshly ground black pepper
1 mango, peeled and chopped
½ cucumber, sliced
Place the defrosted prawns into a non-metallic dish and drizzle over the lime juice, chilli and coriander. Season well, cover and refrigerate for at least 2 hours.
Remove from the fridge and thread each one onto a cocktail stick along with 1 or 2 pieces of mango and a slice of cucumber. Serve.
Makes approx. 20
Not suitable for freezing.
+ Eastern Spiced Vegetables
15ml/1tbsp olive or corn oil
1large onion, sliced
15ml/1tbsp curry powder
10ml/2tsp chilli powder
5ml/1tsp turmeric
1green pepper, deseeded and chopped
2 cloves garlic, crushed
3 small courgettes, sliced
2 large carrots, diced
100g/4oz baby sweetcorn, sliced
225g/8oz cauliflower, cut into small florets
1can (14oz/400g) chick peas, drained
1can (14oz/400g) tomatoes
150ml/¼ pt water
salt and freshly ground black pepper.
Heat the oil in a large frying pan or wok. Cook the onion, curry powder, chilli and turmeric for 1-2 minutes, stirring constantly. Stir in the remaining ingredients, bring to the boil and simmer, half covered for 20 minutes until the liquid is absorbed. Serve with freshly cooked rice.
Serves 4-6
+ Pears with Raspberry Sauce
4 medium pears
300ml/½ pt dry red wine
1cinnamon stick
4 cloves
15ml/1tbsp lemon juice
225g/8oz raspberries, defrosted if frozen
30ml/2tbsp caster sugar (or to taste)
Peel the pears thinly, leaving the stalks intact. Remove the core with a knife or apple corer and cut a small piece from the base of each pear so they can stand up.
Place the pears in a medium-sized saucepan with the wine, cinnamon, cloves and lemon juice. Bring to the boil, cover and simmer for 15 minutes, basting and turning the pears occasionally. Remove from the heat and set aside.
To make the sauce, cook the raspberries for approximately 5 minutes over a gently heat until the fruit is soft. Sieve the sauce to remove any pips. Stir in the sugar to taste. Drain the pears and mix 5 tablespoons of the wine mixture with the raspberry sauce. Pour the sauce on to serving plates and add the pears. Decorate with fresh mint.
Serves 4
+ Lime Torte
175g/6oz Hob Nob biscuits, crushed
50g/2oz reduced-fat monounsaturated spread, melted
2 cartons (7oz/200g) reduced-fat soft cheese
45ml/3tbsp granulated artificial sweetener
2 limes, finely grated rind and juice
To decorate:
1lime, shredded rind
Mix together the crushed biscuits and melted fat and press into the base of a 7 inch (18 cm) loose-bottomed cake tin.
Place the soft cheese, sweetener, finely grated lime rind and juice in a bowl and beat together. Spread over the biscuit base. Chill for at least 2 hours. Decorate with shreds of lime rind before serving.
Serves 6-8
+ Fruit tarts
These individual fruit tarts are easier to handle than a slice of a larger tart – great for outdoor entertaining.
For the pastry:
200g/7oz plain flour
100g/3½oz butter
4 egg yolks
50g/1¾oz caster sugar
For the filling:
450ml/¾pint milk
1 tsp vanilla essence
3 egg yolks
75g/2¾oz caster sugar
3 tbsp plain flour
3 tbsp cornflour
To decorate:
Fruit of your choice, e.g. strawberries, raspberries, blueberries.
Warmed apricot to glaze
Preheat the oven to 200 C/400 F/gas mark 6.
Rub together the flour and butter until the mixture resembles fine breadcrumbs. Stir in the egg yolks and the sugar and work together until a smooth soft dough is formed. Use to line 10 individual flan tins. Bake for about 20 minutes until golden and cooked.
Heat the milk and vanilla essence until almost boiling. Whisk together the egg yolks, sugar and flours until smooth. Add a little milk to the egg mixture and stir. Pour into the pan, whisk and simmer gently for 2-3 minutes until thickened. Cover with cling film and leave to cool. Fill each flan case with a little of the filling then decorate with fruit. Brush with a little apricot jam, then serve.
Serves 10
Not suitable for freezing.
