Main course

Spiced Plums, Stir Fry Pork & Plum Semi-Freddo

Spiced Plums

This recipe makes enough sauce for 2 separate dishes – such as the Stir Fry Pork and Plum Semi-Freddo below – and can be frozen until required.

Time 25 minutes
Suitable for vegetarians, depending on usage
Suitable for freezing

Red plums 600g (1lb 6oz), halved, stoned and quartered
Ground cinnamon ¼–½ tsp
Golden caster sugar 75g (3oz)
Orange juice 3–6 tbsp

1 Tip the plums into a large heavy based pan with all the other ingredients (the amount of orange juice you use will depend on how ripe the plums are) and mix well.

2 Cook over a gentle heat for 8–10 minutes, stirring often. It is important to keep the heat very low or the cinnamon will burn and taste bitter.Cook for a further 5 minutes if necessary. The exact cooking time will depend on the ripeness of the plums – you want the mix to be tender but not mushy.

3 Then remove the pan from the heat and leave to cool.When cold, transfer the mixture into two freezer-proof containers, cover, label and freeze for up to 1 month.

Stir-fry Pork with Spiced Plum Sauce

Stir-fry Pork with Spiced Plum SauceTime 15 minutes plus thawing time
Calories per portion 713 Kcal
Fat per portion 16g
of which saturated 2.7g
Serves 3

Spiced plums 1 portion, thawed at room temperature for 3–4 hours or overnight in the fridge
Red wine vinegar 1–2 tbsp
Pork loin steaks 2, trimmed and cut into thin slices
Sesame oil 1 tbsp
Fresh egg noodles 385g packet
Oriental stir-fry mix 270g packet

1 Stir together the plum sauce and vinegar and then add the strips of pork.

2 Heat the sesame oil in a large wok and add the pork and plum sauce – watch out, it will sizzle a bit! Stir-fry for 5–7 minutes or until the liquid from the plums has almost evaporated.

3 Add the remaining ingredients and stir-fry for a further 3–5 minutes or until the vegetables have wilted and the pork is cooked through. Serve at once with soy sauce, if wished.

You can easily buy sesame oil in supermarkets – it adds a lovely flavour.

 

Plum Semi-Freddo

Plum Semi-Freddo from Good Food, FastTime 10 minutes
Calories per portion 250 Kcal
Fat per portion 20g
of which saturated 11.3g
Serves 4
Suitable for vegetarians

Spiced plums 1 portion, still frozen
Double cream 150ml (¼ pint), lightly whipped

1 Take the plums from the freezer and remove the lid from the storage container. Microwave on high for about 10 seconds just so that you can get the plum mix out of the container.

2 Break the sauce into chunks and pop in a food processor. Then use the pulse button to cut the sauce into chunks.

3 Quickly add the chunks of sauce to the whipped cream and mix gently. Serve immediately in glasses with dessert biscuits.

You can also use the Plum Semi-Freddo as a filling for four meringue nests.

Recipes taken from Good Food, Fast: Dairy Cookbook


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Cheese and Tomato Bake

This comforting combination is rather like eating a hot cheese and tomato sandwich.

Cheese and Tomato BakeTime 30 minutes
Calories per portion 554
KcalFat per portion 32.9gof which saturated 1.5g
Serves 2
Suitable for vegetarians
Suitable for freezing

Sliced bread 4 slices, crusts removed
Butter 25g (1oz)
Tomatoes 2, sliced
Mature Cheddar cheese 75g (3oz), grated
Eggs 2
Milk 150ml (¼ pint)
Salt and freshly ground black pepper

1 Preheat the oven to 200°C/Gas 6 and place a baking sheet in the oven to heat up.

2 Cut the slices of bread in half diagonally, spread with butter on one side and arrange them, overlapping, in a small gratin dish. Insert the slices of tomato between the bread and then scatter over the cheese, lifting up some of the bread slices so that some cheese goes under the bread.

3 Use a fork to beat the eggs into the milk and season with salt and pepper. Pour the milk over the bread.

4 Place the dish on the heated baking sheet and bake in the centre of the oven for about 25 minutes, until the top is a light golden colour and it feels firm when lightly pressed in the centre.

5 Remove from the oven and serve immediately.

This recipe is particularly good for using up bread that has gone slightly stale in the bread bin.

Recipe taken from Good Food, Fast Dairy Cookbook.


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Pecan chicken

Deliciously tasty and surprisingly simple to prepare.

Pecan Chicken from the 2011 Dairy DiaryServes 2
Time 35 mins plus chilling
Calories 331 per portion
Fat 13g
of which2.5g is saturated

Garlic 1 clove, crushed
White wine vinegar 1 tbsp
Maple syrup 3 tbsp
Wholegrain mustard 2 tsp
Chopped pecan nuts 2 tbsp
Chicken thighs 4, skinned
Chips and salad to serve

1 In a large bowl mix garlic, vinegar, maple syrup, mustard and chopped nuts together.

2 Add chicken to bowl and coat in sauce. Cover and chill overnight.

3 Preheat oven to 200°C/400°F/ Gas 6. Remove thighs from sauce, spoon nuts and sauce on top and bake on a tray lined with foil for 30 minutes, or until cooked through. Serve with chips and salad.

Recipe taken from the 2011 Dairy Diary.

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Quick Cottage Pie

The perfect comfort food in an unbelievable time!

Quick Cottage Pie from the Good Food, Fast: Dairy CookbookTime 15 minutes
Calories per portion 736 Kcal
Fat per portion 34g
of which saturated 9.3g
Serves 2
Suitable for freezing

Beef mince 250g (9oz)
Onion 1 small, peeled and chopped
Baked beans in tomato sauce 415g can
Worcestershire sauce 2 tbsp
Dried mixed herbs 1 tbsp
Salt and freshly ground black pepper
Chilled flavoured mashed potato 450g pack

1 Heat a large, dry frying pan over a high heat. Add the beef mince and onion and cook, stirring to break up the meat, for 3–4 minutes, until the meat is browned.

2 Stir in the baked beans, Worcestershire sauce, dried mixed herbs, some seasoning and a good dash of water. Simmer rapidly for 3–4 minutes, until thickened and then tip the pie filling into a deep 1.25 litre (2 pint) baking dish.

3 Meanwhile, preheat the grill to hot. Heat the mashed potato according to the pack instructions, spoon on top of the mince and rough up the surface. Pop under the hot grill for a few minutes, until golden and bubbling.

Cook’s Tip
Supermarkets sell flavoured mash, such as colcannon, in the chilled food section. Use plain mash, if you prefer.

Recipe taken from the Good Food, Fast: Dairy Cookbook.

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Chicken Satay with Indonesian-style salad

Succulent, nutty chicken served with a bowl of crunchy finely chopped vegetables.

Chicken Satay from Good Food, FastTime 25 minutes
Calories per portion 325 Kcal
Fat per portion 13.6g
of which saturated 7.5g
Serves 4

Skinless chicken breasts 4 large, cut into strips about 1cm (½in) thick
Peanut or satay cooking sauce 150-200g (5-7oz)
Coconut milk 175ml (6fl oz)
Lime 1, grated zest and juice of ½ and the rest cut into wedges
Mixed vegetable stir-fry 350g pack

1 Toss the chicken strips in half of the peanut cooking sauce in a bowl and set aside to marinate for 10 minutes.

2 Meanwhile, soak 12 medium-length wooden skewers in hot water. Preheat the grill to hot and line a baking tray with foil.

3 Thread the chicken onto the drained skewers (2–3 strips on each) and lay on the tray. Grill for 8–10 minutes, turning halfway, until lightly charred and cooked through.

4 Meanwhile, put the remaining peanut cooking sauce in a saucepan with the coconut milk and lime zest. Place over a medium heat and simmer for 5 minutes. Then stir in the lime juice and set aside to cool and thicken slightly.

5 Divide the uncooked mixed vegetable stir-fry between four bowls and serve alongside the chicken satay skewers and lime wedges. Drizzle some warm peanut sauce over each salad and serve the rest in bowls for dipping the satay in.

Cook’s tip
Some supermarkets sell a 165ml mini can of coconut milk, which is ideal for this recipe. Otherwise, use part of a can and use the rest with Thai curry paste for another meal.

Recipe take from Good Food, Fast: Dairy Cookbook.

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Lamb Burgers with Figs

Gourmet lamb burgers with style!

Lamb Burgers with FigsTime 20 minutes
Calories per portion 556 Kcal
Fat per portion 23g
of which saturated 8.1g
Serves 4
Suitable for freezing

Lean minced lamb 400g (14oz)
Onion 1 small, peeled and very finely chopped
Ready-to-eat dried figs 150g (5oz), roughly chopped
Medium curry powder 1 tsp
Mixed spice 1 tsp
Chopped coriander 3 tbsp
Salt and freshly ground black pepper
Olive oil 2–3 tbsp
Large rolls or baps 4
Lettuce leaves such as Frisée or Curly Endive
Coriander a few sprigs

1 Put the minced lamb, onion, figs, curry powder, mixed spice and coriander into a mixing bowl. Add a little salt and pepper and mix together with your hand.

2 Divide the lamb mixture into four equal pieces and then shape each one, on a lightly floured board, into burgers about 2.5cm (1in) thick.

3 Heat the olive oil in a frying pan, then add the burgers and cook for 5–6 minutes. Carefully turn them over and cook the other side for another 5–6 minutes until golden brown, and the burgers are cooked through.

4 To serve, put each burger in a roll or bap together with some lettuce leaves and coriander sprigs.

Cook’s tip
For the best result and flavour, buy lean leg of lamb steaks and chop them very finely (using two large knives), or in a food processor. Bought, ready minced lamb can lack flavour.

A Good Food, Fast Dairy Cookbook recipe.

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