Buttered sweetcorn & squash--Recipes For Dinner

Buttered sweetcorn & squash

Ingredients

50g butter
1kg squash, cut into cubes
4 sweetcorn, kernels sliced off
bunch spring onions, sliced
small bunch parsley, chopped

Method

Melt butter in a frying pan. Sizzle squash gently for 15 mins or until tender, stir in sweetcorn, season and cook for a further 2 mins. Remove from heat, stir in onions and parsley. Serve warm or allow to cool.

Balsamic braised beef--Recipes For Dinner

Balsamic braised beef

Ingredients

2kg stewing beef, cut into large chunks
250ml bottle balsamic vinegar
300ml beef stock
3 garlic clove, crushed
1 onion, roughly chopped
3 carrots, roughly chopped
5 thyme
 sprigs
1 bay leaf
1 tbsp cornflour mixed with a little water (optional)

Method

1. Tip the beef into a bowl, then pour over the balsamic vinegar. Mix well, then leave to marinate in the fridge for 1 hr.

2. Heat oven to 180C/fan 160C/gas 6. Put the beef stock, garlic, onion, carrots and herbs into a casserole dish with the beef and its marinade. Mix everything together, cover, then place in the oven.

3.  Cook for 2½ hrs until the beef is really tender, then leave to cool slightly.

4. Tip the beef into a colander with a bowl underneath to catch the juices. Tip the liquid back into the casserole then, on the hob, bring to the boil until it starts to become a syrupy gravy. If you prefer your gravy thicker, add the cornflour and simmer, stirring, for 1 min more. Return the beef to the sauce and serve. Can be frozen for up to 1 month.

Potato frittata with pesto & goat’s cheese--Recipes For Dinner

Potato frittata with pesto & goat’s cheese

Ingredients

4 medium potato
 (about 600g/1lb 5oz), thinly sliced
1 garlic clove, finely chopped
8 large egg, lightly beaten
1 tbsp olive oil
100g pack soft rindless goat's cheese, sliced
3 tbsp pesto
handful rocket leaves
tomato and basil salad, to serve (optional)

Method

1. Boil the potatoes in salted water for 5 mins until just tender. Meanwhile, heat oven to 220C/200C fan/gas 7. Mix the garlic and eggs together with some seasoning, then drain the potatoes and stir into the egg.

2. Heat the oil in an ovenproof frying pan, then tip in the egg and potato mixture. Cook over a low heat for 5 mins or until two-thirds of the frittata is set, then cook in the oven for 10-15 mins until cooked through.

3. Arrange the goat’s cheese round the edge of the frittata and drizzle with the pesto. Top with rocket and serve with a tomato & basil salad, if you like.

Beef Schnitzel--Recipes For Dinner

Beef Schnitzel

Ingredients

5 thin-cut minute steaks
50g plain flour
2 tsp paprika
2 egg, lightly beaten
250g dried breadcrumbs
5 tsp butter
5 tsp olive oil
lemon wedges, to serve

Method

1. Stretch a piece of cling film over a chopping board, lay the steaks on top of it, then put another piece of cling film on top. Use a rolling pin to bash the steaks until they are really flat and thin.

2. Mix the flour and paprika with some salt and pepper on a plate. Put the egg and breadcrumbs on two more plates, then dip the steaks into the flour first, then the egg, then the breadcrumbs.

3.Heat 1 tsp of butter and 1 tsp of oil in a large frying pan, then cook one of the schnitzels for about 1 min on each side until the breadcrumbs are golden and crispy. Repeat Step 3 for the other schnitzels. Serve with lemon wedges, salad and coleslaw, if you like.

Pepper, Pesto & Sweetcorn Calzones--Recipes For Dinner

Pepper, Pesto & Sweetcorn Calzones

Ingredients

500g pack bread mix
100g passata
290g jar roasted red peppers, drained and roughly chopped
100g frozen sweetcorn
125g ball mozzarella, torn into pieces
50g Parmesan (or vegetarian alternative), grated
handful basil leaves, torn
50g pesto
1 egg, beaten
dressed salad leaves, to serve

Method

1. Make up the bread mix to pack instructions, reserving a little of the flour for dusting, and leave to prove for 30 mins.

2. Line a baking tray with baking parchment. Tip the dough onto a floured surface and cut into quarters. Roll each ball of dough to a circle, roughly 20cm wide. Spread a little passata over each base, leaving a border of about 1cm around the edge. Season well.

3. Top with the peppers, sweetcorn, mozzarella, Parmesan, basil and blobs of pesto. Fold each base in half, to make a half-moon shape, then squeeze the edges together, rolling them a little to stick and create a seal. Cover the tray with cling film and leave for 10 mins. Heat oven to 220C/200C fan/gas

4. Brush the calzones all over with beaten egg, then bake for 25-30 mins or until puffed and golden brown. Serve with dressed salad leaves.

Mozzarella Beef Wraps--Recipes For Dinner

Mozzarella beef wraps

Ingredients

12 thin-cut sandwich or minute steak, about 85g/3oz each, or 6 small sirloin steaks, about 140g/5oz each

small bunch basil, leaves only

2 x 150g balls mozzarella, torn

1 tbsp oil

300g SunBlush pepper from the deli counter, plus 1 tbsp of their oil

handful black or green olives

1 tbsp balsamic vinegar

Method

1. Heat oven to 230C/fan 210C/gas 8. Season steaks, place a few basil leaves on each and split the mozzarella between them. Bring the sides of the steaks together to make an open parcel, securing the edges with a cocktail stick. If making up to a day ahead, cover and chill.

2. Heat a heavy-based roasting tin on a high heat, add the oil and brown the beef on all sides – this should take about 1 min in total and the meat will still be rare in the middle.

3. Add the peppers, their oil and the olives to the tin, pour over the vinegar, then roast for 2-3 mins for medium rare, longer for well done. Cover with foil and leave to rest for up to 5 mins. Scatter over remaining basil before serving.

Vegetable vegan biriyani with carrot salad--Recipes For Dinner

Vegetable vegan biriyani with carrot salad

Ingredients

400g basmati rice
pinch saffron
 threads (optional)
2 tbsp vegetable oil
1 cauliflower, cut into florets
2 potato, cut into chunks
100g red lentil
100g French bean, trimmed and cut in half
handful curry leaves
2 handfuls frozen pea
small bunch coriander
50g roasted cashew nuts, roughly chopped
poppadoms and naan bread, to serve

For the paste

1 large onion, roughly chopped
large piece ginger, roughly chopped
5 garlic clove
2 tsp curry powder
1 tsp ground cumin
2 tbsp vegetable oil
1 small green chilli

For the carrot salad

4 carrot
pinch of golden caster sugar
squeeze lemon juice
handful cashew nuts, roughly chopped
handful coriander leaves, roughly chopped
thumb-sized piece ginger, shredded into matchsticks
1 tsp cumin seed, toasted

Method

1. Soak the rice for 30 mins, then rinse in several changes of water until it runs clear. Cover with about 1 cm water, add the saffron (if using), cover the pan, bring to the boil, stir once, then turn off the heat. Leave for 10 mins, covered, then stir again and leave to stand, covered.

2.To make the paste, blitz all the ingredients together in a food processor. Heat the oil in a saucepan. Tip in the paste, then add the cauliflower and potatoes. Cook in the paste to colour, then add the lentils and green beans, and cover with about 400ml water. Add the curry leaves, season with salt, cover with a lid and simmer for 20 mins until the lentils and vegetables are tender Add the peas for the last 2 mins to defrost. Stir the rice through the curry until completely mixed and hot, then spoon onto a platter and scatter with coriander and cashews.

3. For the carrot salad, use a peeler to shave the carrots into ribbons. Sprinkle with the sugar and dress with the lemon juice, then toss with the other ingredients. Serve the biryani on a large platter for everyone to help themselves, with the carrot salad on the side, poppadoms for any vegans and naan bread for the vegetarians.

Beef & orange stir-fry--Recipes For Dinner

Beef & orange stir-fry

Ingredients

200g purple sprouting or Tenderstem broccoli
4 tsp groundnut oil
400g rump steak, trimmed of any excess fat and cut into thin strips
2 tsp cornflour
2 red pepper, deseeded and sliced
thumb-sized piece ginger, peeled and cut into matchsticks
4 garlic clove, finely chopped
1 red chilli, thinly sliced (deseeded if you don't like it too hot)
4 spring onion, halved and sliced lengthways
2 orange, 1 juiced and 1 cut into segments
1½ tbsp clear honey
1 tbsp rice vinegar
1 tbsp dark soy sauce
steamed rice or noodles, to serve

Method

1. Steam or boil the broccoli for 3-4 mins until tender. Drain and run under cold water.

2. Heat 2 tsp of the oil in a non-stick wok or large frying pan and toss the beef strips in cornflour. When the oil is hot, fry the beef for 1-2 mins to brown, then put to one side.

3. Heat the remaining oil in the pan, then toss in the peppers and fry for 2 mins. Add the ginger, garlic, chilli and 3 spring onions, and cook for 1 min more, taking care not to burn the garlic. Add the orange juice, honey, rice vinegar and soy, and bubble down briefly before stirring in the broccoli, beef and orange segments. Heat through, then sprinkle with the remaining chopped spring onion. Serve with rice or noodles.

One-pot chicken with chorizo & new potatoes--Recipes For Dinner

One-pot chicken with chorizo & new potatoes

Ingredients

1 whole chicken
 (about 1½ kg), the best quality you can afford
small knob of butter
1 tbsp olive oil
½ lemon
1 bay leaf
1 thyme
 sprig
300g chorizo
 ring, thickly sliced
700g new potatoes, halved (or quartered if really large)
12 garlic cloves, left whole and unpeeled
large splash of dry sherry
150ml chicken stock
handful parsley leaves, roughly chopped

Method

1. Heat oven to 180C/160C fan/gas 4 and season the chicken all over. In a large flameproof casserole dish with a lid, heat the butter and oil until sizzling, then spend a good 15 mins slowly browning the chicken well all over. Remove from the dish and pop the lemon, bay and thyme in the cavity. Set aside.

2. Pour most of the oil out of the dish, place back on the heat and sizzle the chorizo for 5 mins until it starts to release its red oil. Throw in the potatoes, sizzle them until they start to colour, then add the garlic. Splash in the sherry, let it bubble down a little, then pour in the stock.

3. Nestle the chicken, breast-side up, among the potatoes, place the lid on the dish and cook in the oven for 1 hr 15 mins or until the legs easily come away from the body. Leave the chicken to rest for 10 mins, then scatter with parsley and serve straight from the dish.

Pork With Spiced Apricots--Recipes For Dinner

Pork with spiced apricots

Ingredients

2 large (approx 175g) pork steaks
oil for grilling
4 ripe apricot, halved and stoned
knob of butter
pinch of dried chilli flakes
2 tsp muscovado sugar

Method

1. Heat the grill to medium and put the pork steaks on to a large baking tray lined with foil to catch the juices. Brush with a little oil and season to taste. Arrange the apricots around the pork, cut side up. Dot the apricots with the butter, then sprinkle with the chilli and sugar.

2. Grill for 15 mins, turning the pork over half way through, until cooked and golden and the apricots are soft and sticky, but still holding their shape. Serve the apricots alongside the pork, drizzled with any sticky juices – great with vegetables and mash.

Sticky teriyaki salmon rice--Recipes For Dinner

Sticky teriyaki salmon rice

Ingredients

1 tbsp teriyaki sauce
1 tbsp sweet chilli sauce
1 salmon fillet, skin on
50g wholemeal basmati rice
1 head pak choi, halved
1 tsp sesame seed
2 spring onion, finely chopped
small bunch coriander, roughly chopped
squeeze of lime

Method

1. Put the teriyaki and chilli sauces in a shallow dish and mix together well. lay the salmon fillet in the marinade flesh-side down. Set aside while you prepare the rice and pak choi.

2. Put the rice in a medium saucepan and cover with cold water. Bring to the boil, then simmer for 20 mins until the rice is tender and has absorbed all the water – 6 mins before the end of cooking, put the pak choi in a colander and sit on top of the rice to steam, covered with a lid.

3. Meanwhile, heat the grill to high and place the salmon fillet, skin-side up, on a baking tray lined with foil. Grill for 4-5 mins, basting with the marinade, then turn over and grill for a further 3 mins. Sprinkle with the sesame seeds and cook for 1 min more until the seeds are toasted and the salmon cooked through.

4. Stir the spring onions and coriander through the rice and serve topped with the salmon fillet. Spoon over any excess marinade left in the baking tray, and add a squeeze of lime. Serve the steamed pak choi alongside.

Lemon-Spiced Chicken With Chickpeas--Recipes For Dinner

Lemon-spiced chicken with chickpeas

Ingredients

1 tbsp sunflower oil
1 onion, halved and thinly sliced
4 skinless chicken breast, cut into chunks
1 cinnamon stick, broken in half
1 tsp ground coriander
1 tsp ground cumin zest and juice 1 lemon
400g can chickpea, drained
200ml chicken stock
250g bag spinach

Method

1. Heat the oil in a large frying pan, then fry the onion gently for 5 mins. Turn up the heat and add the chicken, frying for about 3 mins until golden.

2. Stir in the spices and lemon zest, fry for 1 more min, then tip in the chickpeas and stock. Put the lid on and simmer for 5 mins.

3. Season to taste, then tip in spinach and re-cover. Leave to wilt for 2 mins, then stir through. Squeeze over the lemon juice just before serving.

Barley & broccoli risotto with lemon & basil--Recipes For Dinner

Barley & broccoli risotto with lemon & basil

Ingredients

100g wholegrain pearl barley
2 tsp reduced-salt vegetable bouillon powder
2 tbsp rapeseed oil
1 large leek, chopped
2 garlic cloves
2/3 pack basil generous squeeze of lemon juice
125g Tenderstem broccoli from a 200g pack

Method

1. Pour a litre of cold water over the barley, cover and leave to soak overnight.

2. The next day, drain the barley, reserve the liquid and use it to make 500ml vegetable bouillon. Heat half the oil in a non-stick pan, add the leek and cook briefly to soften. Tip half into a bowl, then add the barley and bouillon to the pan, cover and simmer for 20 mins.

3. Meanwhile, add the garlic, basil, remaining oil, the lemon juice and 3 tbsp water to the leeks in the bowl, and blitz to a paste with a stick blender

Sticky pork belly with Vietnamese-style salad & smashed peanuts--Recipes For Dinner

Sticky pork belly with Vietnamese-style salad & smashed peanuts

Ingredients

600g pork belly

6 tbsp hoisin sauce

3 tbsp clear honey

3 tbsp rice vinegar

3 tbsp soy sauce

4 tbsp tomato ketchup

2½ cm piece ginger, peeled and finely chopped

Coconut rice, to serve (see see tip, below)

For the salad

¼ cucumber, cut into ribbons using a vegetable peeler

6 radish, sliced

75g sugar snap pea, halved horizontally

2 spring onion, thinly sliced

2 tbsp mint leaves, large leaves torn

2 tbsp Thai basil, large leaves torn (use coriander if you can't find this)

1 tbsp salted peanut, toasted and lightly smashed in a pestle and mortar

For the dressing

1 small red chilli, finely chopped

½ garlic clove, grated juice ½ lime (leftover from crab cakes)

1½ tsp light brown sugar

1 tbsp rice vinegar

Method

1. Remove the rind from the pork and put the meat in a large sealable food bag or casserole dish. In a bowl, mix the hoisin, honey, vinegar, soy, ketchup and ginger, then pour over the pork and massage well. Seal the bag or cover the dish and leave to marinate in the fridge for at least 4 hrs, or overnight.

2. Heat oven to 160C/140C fan/gas 3. Transfer the pork and its marinade to a snug roasting tin, lined with foil. Pour over 50ml water, cover with foil and roast for 2 hrs, or until tender, basting halfway through. Take the pork out and increase oven to 200C/180C fan/gas 6. Remove the foil and pour the sauce into a small pan. Bring the sauce to the boil and let it bubble until thick and syrupy. Brush some of the sauce all over the pork and pop back in the oven, uncovered, for 20 mins until sticky and caramelised in places. Transfer to a chopping board, cover lightly with foil and leave to rest for 20 mins.

3. Meanwhile, prepare the salad. Toss all the ingredients, except the peanuts, together in a bowl. To make the dressing, combine all the ingredients and set aside. Reheat the remaining sauce, adding a splash of water if it has become too thick. Toss the dressing through the salad and divide between 2 plates, then top with the smashed peanuts. Cut the pork into thick slices, arrange alongside the salad, then drizzle over the sauce. Serve with Coconut rice (see tip, below).

Super steak with cheat's Bearnaise

Super steak with cheat's Bearnaise

Ingredients

2 tbsp vegetable oil
1 medium potato, peeled and cut into small chunks
200g sirloin steak, preferably Scottish
1 tbsp red wine vinegar
2 tbsp crème fraîche
1 tbsp wholegrain mustard
1 tbsp chopped fresh tarragon green salad, to serve

Method

1. Heat 1 tablespoon of the oil in a small nonstick frying pan that has a lid. Tip the potatoes into the pan, cover and cook for 10 minutes, shaking the pan occasionally so the potatoes get tossed around. Remove the lid and fry the potatoes uncovered for another 4-5 minutes, until crisp and golden.

2. Meanwhile, season the steak. About 5 minutes before the potatoes are ready, heat the remaining oil in a small heavy-based frying pan and fry the steak for 11⁄2-2 minutes on each side, depending how you like it done.

3. Take the steak out of the pan and put it on a warmed plate. Turn down the heat, spoon in the vinegar (it will evaporate immediately), then quickly stir in the crème fraîche and mustard and heat just until they melt and make a sauce. Sprinkle in most of the tarragon, stir and taste for seasoning. Pour the sauce over the steak and scatter with the remaining tarragon. Serve with the crisp potatoes and a green salad, pour yourself a glass of red wine - and tuck in.

Duck with summer peas beans--Summer Food recipe| Recipes For Dinner

Summer Food recipe: Duck with summer peas beans

With simple ingredients you already have the delicous dish for  your family meals in this summer.

Ingredients

• 4 plump duck breasts, skin on

• 1½ tbsp cracked black peppercorn

• ½ tbsp coarse sea salt

• 450g new potato, scrubbed and halved or quartered if large

• 250g shelled fresh broad beans 

• 250g shelled fresh pea

• 100g chopped smoked back bacon

• 2 garlic clove, finely chopped

• 3 tbsp sherry or wine vinegar

• 2 tbsp chopped fresh parsley

Duck-with-summer-peas-beans-recipe

Duck-with-summer-peas-beans-recipe

1. Preheat the oven to 220C/gas 7/fan 200C. Score the duck breasts on their skin side with a very sharp knife, then press the cracked pepper on to the skin and sprinkle with the salt. Heat a heavy-based frying pan until it is very hot, then put the breasts skin-side down in the hot pan, without added fat. Cook for 5-6 minutes until the skin is crisp, then turn and cook on the other side for 2 minutes. Transfer the duck breasts, skin-side up, to a baking tray, pour the fat into a bowl and wipe the frying pan clean. Roast the duck for 8-10 minutes, depending on thickness.

2. While the duck is roasting, prepare the vegetables. Cook the potatoes in boiling salted water for 10 minutes. Remove the duck breasts from the oven and set aside to rest for about 10 minutes. After the potatoes have cooked for 10 minutes, tip in the broad beans and cook for 1 minute, then add the peas and cook for 3-4 minutes until all the vegetables are tender. Drain well.

3. Heat half the duck fat in the frying pan until hot, and cook the bacon until browned, about 4 minutes. Toss in the garlic and veg until piping hot and glossy. Pour in the vinegar, let it bubble, then stir in the parsley, and season with salt and pepper. Serve with the duck.

Vegetarian Enchilada Pies Recipe -- Recipes For Dinner

Vegetarian Enchilada Pies Recipe

Not hart to make a vegetarian food for your family. Let's see step by step to make Vegetarian Enchilada Pies cake!

Ingredients for Vegetarian dish: Enchilada Pies

1 (2-oz.) package dried hibiscus flowers, picked through

1 cup thinly sliced sweet onion

1 1/2 cups chopped bell pepper

1 1/2 cups chopped zucchini

1/4 cup olive oil

1 (15-oz.) can black beans, drained, rinsed, and mashed

1 tablespoon sugar

1 teaspoon kosher salt

1 teaspoon dried oregano

1/4 teaspoon dried thyme

1 cup vegetable broth

12 (6-inch) fajita-size corn tortillas*

1 1/4 cups (5 oz.) shredded Monterey Jack cheese

Enchilada Sauce

1/2 cup crumbled queso fresco

Toppings: sour cream, chopped red onion, fresh cilantro leaves

Vegetarian Enchilada Pies Recipe

Vegetarian Enchilada Pies Preparation 

1. Preheat oven to 350°. Bring flowers and 2 cups water to a simmer in a small saucepan over medium heat. Remove from heat; cover and let stand 5 to 8 minutes or until flowers are plump. Drain flowers, and coarsely chop.

2. Sauté flowers, onion, and next 2 ingredients in hot oil in a large skillet over medium heat 10 minutes or until vegetables are tender. Stir in beans and next 4 ingredients, and cook, stirring often, 2 minutes.

3. Pour broth into a shallow dish. Dip 4 tortillas, 1 at a time, in broth, and place 1 inch apart on a foil-lined 15- x 10-inch jelly-roll pan. Divide half of hibiscus mixture among tortillas; top each with about 2 Tbsp. Monterey Jack cheese and 1/4 cup warm Enchilada Sauce. Repeat layers once; top each stack with a tortilla. Spoon 1/4 cup Enchilada Sauce over each stack.

4. Bake at 350° for 20 minutes or until bubbly. Sprinkle with queso fresco and remaining Monterey Jack cheese. Serve with Enchilada Sauce and toppings.

*20 (4-inch) corn tortillas may be substituted. Add 2 more layers, and divide filling accordingly.