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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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Salmon and Ginger Fishcakes with Sweet-and-Sour Salad

Thai inspired flavours without fuss.

Salmon and Ginger FishcakesTime 30 minutes
Calories per portion 281 Kcal
Fat per portion 14.9g
of which saturated 2.6g
Serves 4

Red chilli 1, deseeded and finely chopped
Caster sugar 2 tsp
Thai fish sauce 1 tsp
Lime juice 1 tbsp
Rice vinegar 1 tbsp
Cucumber ½, halved and cut into long, thin strips
Yellow pepper 1 small, deseeded and cut into long, thin strips
Carrot 1 small, peeled and cut into thin strips
Cherry tomatoes 12, halved
Skinned salmon fillets 500g (1lb 2oz)
Root ginger 4cm (1¾oz) piece, peeled and very finely chopped
Spring onions 4, trimmed and finely chopped
Salt and freshly ground black pepper
Vegetable oil 1 tsp
Coriander a bunch, stalks removed

1 For the salad, put the chilli, sugar, fish sauce, lime juice and vinegar into a screw-top jar and shake well. Set aside. Toss the cucumber, pepper, carrot and tomatoes together in a bowl.

2 Chop the salmon until you have a coarse, mince-like mixture. Put into another bowl with the ginger and spring onions and season to taste. Mix together and divide into eight. Using slightly wet hands, shape into eight fishcakes.

3 Heat the oil in a large, non-stick frying pan over a medium heat. Cook the fishcakes for 1½ minutes on each side, until lightly golden and cooked.

4 Toss the dressing and coriander leaves through the salad. Divide between four plates and top each with two fishcakes.

Cook’s tip
Chopping and preparation is so much easier with good equipment. Buy good-quality knives and always keep them sharp.

Recipe taken from Good Food, Fast: Dairy Cookbook.

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Orange Iced Cup Cakes

Daintily iced buns, perfect for a girly coffee morning or tea party.

Orange Iced Cup Cakes

Time 25 minutes
Calories per cake 180 Kcal
Fat per cake 10.2g
of which saturated 6.1g
Makes 18 cakes
Suitable for vegetarians
Suitable for freezing without the icing

Butter 125g (4½oz), softened
Caster sugar 125g (4½oz)
Self-raising flour 125g (4½oz)
Baking powder ½ tsp
Eggs 2, beaten

For the butter icing
Butter 75g (3oz), softened
Icing sugar 150g (5oz), sifted
Orange 1, grated zest and 1 tsp juice
Sugar flowers to decorate

1 Preheat the oven to 190°C/Gas 5 and line 18 bun-tin holes with pretty paper cases.

2 Tip all the ingredients for the cake mix in a bowl (it is very important that the butter is at room temperature and thus softened). Using a hand-held electric whisk, mix well until the cake batter is smooth and creamy.

3 Divide the cake batter evenly between the bun cases. There is enough mixture to three-quarters fill each bun case, so don’t over fill or the mixture will go all over the oven. Bake in the oven for 12–15 minutes or until well risen, golden and cooked. Remove from the oven, transfer to a wire rack and leave to cool.

4 Meanwhile, make the butter icing. Beat the butter with a hand-held electric whisk or wooden spoon and gradually beat in the icing sugar. Beat in the grated orange zest and enough orange juice to taste and give a soft but not runny consistency.

5 When the cakes are cold, spread the orange icing on top and decorate with sugar flowers. For a special event, pop the iced buns in a pretty tin and pipe a letter on each cake to spell Happy Birthday or Happy Christmas.

6 Check on the internet for some great mail order cake decorating suppliers who stock coloured paper cases and dainty iced flowers to decorate these cakes for a very special occasion.

Recipe taken from Good Food, Fast – Dairy Cookbook.

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Blueberry Crumble

Blueberries given a sharp lemony edge beneath a comforting topping.

Blueberry CrumblePreparation time 15 minutes
Cooking time 30 minutes
Calories per portion 388 Kcal
Fat per portion 25g
of which saturated 10.2g
Serves 6
Suitable for vegetarians

Blueberries 450g (1lb)
Caster sugar 150g (5oz)
Lemon 1, grated rind and juice
Breadcrumbs 75g (3oz)
Ground almonds 75g (3oz)
Butter 110g (4oz)
Slivered or flaked almonds 25g (1oz)

Preheat the oven to 200°C/400°F/Gas 6. Mix the fruit, 75g (3oz) of the sugar and lemon rind and juice in a shallow baking dish.

Make the crumble by mixing the breadcrumbs, ground almonds and remaining sugar in a large bowl. Rub in, or cut in, the butter roughly and spoon the mixture evenly over the fruit. Scatter with slivered or flaked almonds.

Bake the crumble for about 30 minutes, turning the oven heat down to 180°C/350°F/Gas 4 after 15 minutes when the top has browned. Serve warm or cold with plenty of cream – clotted or double!

Cook’s tip
Crumbles are pretty flexible with the cooking temperature. If you’re cooking other things in the oven at the same time, the crumble will cope – just cook it until it looks good.

Recipe taken from Just One Pot, Dairy Cookbook

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Ratatouille and Ham Pasta Bake

Ratatouille and Ham Pasta BakePreparation time 15 minutes
Cooking time 40 minutes
Calories per portion 594 Kcal
Fat per portion 21g
of which saturated 9g
Serves 4
Suitable for freezing

Aubergine 1
Salt and freshly ground black pepper
Pasta shapes 300g (11oz)
Olive oil 2 tbsp
Onion 1, peeled and chopped
Red pepper 1, deseeded and chopped
Courgette 1, trimmed and chopped
Chopped tomatoes with garlic 2 x 400g cans
Dried mixed herbs 1 tsp
Cooked lean ham 225g (8oz), diced
Mozzarella 175g (6oz), grated
Grated Parmesan cheese 4 tbsp

1 Trim the aubergine and cut into small pieces. Layer in a colander or large sieve, sprinkling with salt. Set aside to drain for 30 minutes, then rinse well in cold water and pat dry.

2 Meanwhile, bring a large saucepan of water to the boil and cook the pasta according to the packet’s instructions. Drain well and set aside.

3 While the pasta is cooking, heat the oil in a large saucepan and gently fry the onion and pepper for 5 minutes until just softened. Add the aubergine and courgette, and cook, stirring, for a further 5 minutes. Add the chopped tomatoes, herbs, ham and black pepper and stir. Bring to the boil, then reduce the heat, cover and leave to simmer for 15 minutes until the vegetables are tender.

4 Preheat the grill to hot. Stir the pasta and 110g (4oz) of the mozzarella into the vegetables. Pile into a large shallow ovenproof dish and sprinkle with the remaining mozzarella and the Parmesan cheese. Place under the grill and cook for 4–5 minutes until the cheese has melted and is bubbling. Serve immediately or cool and freeze, as described opposite.

Cook’s tip
To freeze, allow to cool. Transfer to individual freezer containers. Freeze for up to 6 months. Allow to defrost overnight in the fridge. Reheat in the oven in a small ovenproof dish, covered with foil, until piping hot.

Shopper’s tip
For a quick version, replace the vegetables and chopped tomatoes with 4 x 390g cans ratatouille.

Recipe taken from Clever Cooking for One or Two, Dairy Cookbook.

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