Tag Archives: 30 minute recipe

Brie Burger

 

Brie Burgers

A stylish take on the ubiquitous cheeseburger.

Serves 4
Time 20 mins
Calories 522 per portion
Fat 28g of which 11.1g is saturated

Lean minced beef 450g (1lb)
Onion 1, peeled and finely chopped
Dried mixed herbs 1 tsp
Brie 75g (3oz), cut into 4 squares
Vegetable oil 2 tbsp
Sesame seed baps 4
Iceberg lettuce ¼, shredded
Red onion 1, sliced into rings
Cranberry sauce 4 tbsp
Soured cream 4 tbsp

1 Mix beef with onion, herbs and seasoning, divide into four and shape into burgers.

2 Make a hollow in the centre of each burger and add a square of Brie. Reshape each burger.

3 Brush burgers with vegetable oil and grill for 10-12 minutes, turning halfway through.

4 Split each bap in half, add lettuce, red onion and a burger and top with cranberry sauce and soured cream.

Recipe taken from 2011 Dairy Diary.

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Stuffed Mediterranean Chicken

Healthy, wholesome Italian food at its best.

Stuffed Mediterranean Chicken from Good Food, FastTime 30 minutes
Calories per portion 494 Kcal
Fat per portion 28gof which saturated 8.8g
Serves 2

Olive oil for oiling a baking tray and to drizzle
Skinless chicken breasts 2
Salt and freshly ground black pepper
Mozzarella 4 slices
Ready-roasted peppers 4 from a jar
Basil leaves a few
Vine-ripened cherry tomatoes a handful
Baby spinach leaves a handful
Toasted pine nuts 1 tbsp
Ready-made croutons a handful
Vinaigrette to serve

1 Preheat the oven to 220°C/Gas 7 and lightly oil a baking tray.

2 Make slits along the sides of the chicken breasts to make a large pocket in each. Season inside and out. Stuff each generously with 2 slices of mozzarella, a couple of ready-roasted peppers and some basil leaves.

3 Place on the baking tray with the tomatoes and drizzle with a little more olive oil. Roast for 20 minutes until the chicken is cooked through and the tomatoes are soft.

4 Meanwhile, toss the spinach with the pine nuts and croutons. Dress the salad with the vinaigrette and serve alongside the chicken and roasted tomatoes.

To make vinaigrette, whisk 2 teaspoons Dijon mustard with 2 tablespoons white wine vinegar and 6 tablespoons olive oil.

A Good Food, Fast | Dairy Cookbook recipe.

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Oriental Chicken Stew

This Chinese-style dish is low in fat but certainly not low in flavour. The ginger and soy sauce give a subtle kick to the taste of the other ingredients.

Oriental Chicken StewPreparation time 15 minutes
Cooking time 15 minutes
Calories per portion 313 Kcal
Fat per portion 6gof which saturated 1g
Serves 4
Suitable for freezing

Olive oil 1 tbsp
Skinless chicken breasts 4 x 110g (4oz), cubed
Garlic 2 cloves, peeled and crushed
Root ginger 2.5cm (1in) piece, peeled and grated
Reduced salt soy sauce 1 tbsp
Vegetable stock 350ml (12fl oz)
Carrots 2 large, peeled and cut into strips
Mangetout 75g (3oz), trimmed and sliced lengthways
Spring onions 8, trimmed and sliced
Cornflour 2 tsp
Straight-to-wok noodles 300g (11oz)

1 Heat the oil in a large frying pan or wok and add the chicken, garlic, ginger and soy sauce. Fry gently over a low heat for 8–10 minutes, stirring, until the meat has browned all over.

2 Add the vegetable stock and carrots and cook for 3 minutes. Then add the mangetout and spring onions and cook for a further 3 minutes, until the vegetables are just tender.

3 To thicken the sauce, mix the cornflour to a smooth paste with a little water. Add to the stock and bring to the boil, stirring.

4 Meanwhile, cook the noodles following the packet’s instructions. Strain the noodles and use to line four warmed bowls. Spoon the chicken and vegetables over the top and serve immediately while hot.

Cook’s Tip
Jars of ready chopped ginger are available in the herb and condiments section of the supermarket. It is a lot easier to use than rootginger!

Recipe taken from Hearty & Healthy, Dairy Cookbook.

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Sustainable Mackerel

Did you watch Hugh’s Fish Fight on Channel 4?

I watched it with my 12 year son and we found it both fascinating and disturbing. Surely all that waste can’t be acceptable?

He has signed up to the campaign, fishfight.net, and insisted that all five of us did so too!

Will the series change your fish buying habits? How do you feel about farmed salmon being coloured to supermarket specifications?

I think we will be eating a lot more mackerel in future and looking to buy organically farmed salmon where possible.

So we will be cooking this quick and easy Mackerel with Lime and Caper Sauce recipe this week – and I’ll ask my fishmonger to fillet the mackerel.

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Mackerel with lime and caper sauce and crushed potatoes

Delicious and nutritious ready in less than 30 minutes.

Preparation time 5 minutes
Cooking time 20 minutes
Calories per portion 609 Kcal
Fat per portion 45gof which saturated 18g
Serves 1

Small potatoes 4, scrubbed
Butter 25g (1oz)
Mackerel 1, filleted
Salt and freshly ground black pepper
Lime 1, grated zest and juice
Capers 1 tbsp, drained and roughly chopped
Spring onions 2–3, trimmed, washed and sliced

1 Bring a medium-sized saucepan of water to the boil and add the small potatoes. Bring the water back to the boil, then reduce the heat to low and cook the potatoes for 15–18 minutes, or until they are tender.

2 Meanwhile, melt the butter in a frying pan over a medium heat. Score the skin of the mackerel into a criss-cross pattern and season the flesh side of the fillets. Add the mackerel to the pan, skin-side down, and cook the fish for 2–3 minutes or until the skin starts to crisp, then turn the fillets over and cook for a further 1–2 minutes, or until the fish is cooked. Remove the fillets from the pan and add the lime zest and juice, capers and spring onions and cook over a low heat for 1–2 minutes. Season to taste.

3 Drain the potatoes well and then return them to the pan and use a spoon to crush them against the side of the pan until they split open.

4 Spoon the potatoes onto a serving plate and place the fish fillets on top. Pour over the lime and caper sauce, so that any juices will be absorbed into the potatoes, and serve immediately.

Shopper’s Tip
To save time preparing the recipe at home, ask the fishmonger to fillet the mackerel for you when you buy it.

Recipe taken from Clever Cooking for One or Two.

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Salmon and Ginger Fishcakes

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 14.9gof 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.

Recipe taken from Good Food, Fast.

 

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