Tag Archives: Recipe of the week

Recipe of the Week: Braised Beef with Stilton Scones

 

 

Braised Beef with Stilton Scones

 

Braised Beef with Stilton Scones

Time 3 hours
Per portion: 594 Kcal, 29g fat (13.8g saturated)
Serves 4
Suitable for freezing

  • Sunflower oil 1 tbsp
  • Diced stewing beef 500g (1lb 2oz)
  • Onion 1, peeled and chopped
  • Plain flour 2 tbsp
  • Beef stock 750ml (1¼ pints)
  • Tomato purée 1 tbsp
  • Worcestershire sauce 2 tbsp
  • Hot horseradish sauce 1 tbsp
  • Salt and freshly ground black pepper
  • Self-raising flour 175g (6oz)
  • Butter 25g (1oz)
  • Stilton or other strong blue cheese 110g (4oz), crumbled
  • Egg 1, beaten
  • Milk 3–4 tbsp
  • Closed cup mushrooms 110g (4oz), wiped and sliced
  • Cooked frozen peas to serve (optional)
  1. Preheat the oven to 180°C/350°F/Gas 4. Heat the oil in a large frying pan and fry the beef for a few minutes. Add the onion and fry for 5 minutes, stirring, until the meat is browned and the onion softened.
  2. Stir in the flour, then mix in the stock, tomato purée, Worcestershire sauce, horseradish sauce and salt and pepper. Bring to the boil, stirring.
  3. Transfer to a casserole dish large enough to hold the stew and scone topping. Cover the dish and cook in the oven for 2 hours or until the meat is tender.
  4. Meanwhile, make the topping. Put the flour, a little salt and pepper and butter into a mixing bowl and rub in the fat until you have fine crumbs. Stir in the cheese, then add nearly all the egg, keeping just enough back to glaze the top. Gradually stir in enough milk to mix to a soft, but not sticky, dough. Knead very lightly then roll out on a lightly floured surface until a little smaller than the top of the casserole dish.
  5. Remove the lid, stir in the mushrooms then cut the scone topping into eight pieces. Arrange on the meat in a single layer and brush with the remaining egg.
  6. Cook, uncovered, for 20–25 minutes until the topping is well risen and golden. Spoon onto warmed plates and serve with peas, if using.

Cook’s tip
For a richer sauce, you might like to add some red wine or beer in place of some of the stock.

 


 

Fantastic Food For Less cookbookThis recipe is taken from our wonderful Fantastic Food for Less cookbook.

For more fantastic food, you can buy the book for just £5.99!!

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#tripletested

#Stilton

#beef

Recipe of the Week: Chorizo Fried Rice

Fantastic Food for Less

This is the perfect mid-week meal as it’s so quick and easy. Just add in anything you have leftover in your fridge.

 

Chorizo Fried Rice

Time 15 minutes.
Per portion: 476 Kcal, 24g fat (11g saturated)
Serves 2

  • Butter 15g (½oz)
  • Garlic 1 clove, peeled and crushed
  • Mushrooms 50g (2oz), wiped and sliced
  • Microwave basmati rice 250g packet
  • Chorizo 75g (3oz), chopped
  • Egg 1, beaten
  • Frozen peas 75g (3oz)
  • Frozen sweetcorn 75g (3oz)
  • Soy sauce 1–2 tbsp
  1. Melt the butter in a wok or frying pan over a medium heat and sauté the garlic and mushrooms for 5 minutes. Set aside.
  2. Meanwhile, cook the rice in the microwave according to the packet’s instructions. Add the chorizo and egg to the pan and cook until lightly scrambled.
  3. Add the peas and sweetcorn and cook for 2 minutes and then add the rice and mushrooms and cook for a further 2 minutes until everything is hot.
  4. Serve on warmed plates sprinkled with soy sauce.

 


Fantastic Food For Less cookbook

Fantastic cookbook with FREE delivery

This recipe is taken from our wonderful Fantastic Food for Less cookbook.

For more fantastic food, you can buy the book for just £5.99!!

Use the discount code DDPR and you’ll get free postage too!

Buy

 

 

 

#lovefoodhatewaste

#reducefoodwaste

#chorizo

#delicious

Recipe of the Week: Falafel Pittas with Fruity Crunchy Salad

Falafel Pittas with Fruity Crunchy Salad

 

Falafel Pittas with Fruity Crunchy Salad

Perfect for leftover fruits, salad, veg and bread. Mix and match what you have.

Time 20 minutes.
Per portion: 554 Kcal, 24g fat (3.2g saturated)
Serves 2
Suitable for vegetarians

  • Falafel about 200g (7oz)
  • Pitta bread 2
  • Crème fraîche 3 tbsp
  • Milk 1 tbsp
  • Salt and freshly ground black pepper
  • Red or white cabbage 50g (2oz), shredded
  • Dessert apple 1 small, peeled and chopped
  • Ready-to-eat dried apricots 25g (1oz), chopped
  • Raisins 15g (½oz)
  • Little gem lettuce 1, shredded
  • Tomato 1, sliced
  1. Preheat the oven and warm the falafel according to the packet’s instructions.
  2. Place the pitta bread in the oven during the last 3 minutes of cooking.
  3. Meanwhile, make the salad. In a medium-sized bowl whisk together the crème fraîche and milk and season to taste with salt and pepper. Add the cabbage, apple, apricots and raisins and mix well.
  4. Split open each pitta and fill with the lettuce and tomato and some of the fruity salad, then top with the falafel.
  5. Serve with the remaining fruity salad.

Cook’s tips
Make the salad quickly by popping the ingredients into a food processor and pulsing it a few times – add the cabbage first, then add any leftover dried fruit. Use any leftover crème fraîche to make a dip for crudités by mixing with herbs and grated cheese.

 


 

Fantastic Food For Less cookbookThis recipe is taken from our wonderful Fantastic Food for Less cookbook.
For more fantastic food, you can buy the book for just £5.99!!

FREE DELIVERY
Use the discount code DDPR and you’ll get free postage too!

ORDER NOW

 

#lovefoodhatewaste

#reducefoodwaste

#compost

#recipeoftheweek

#tripletested

 

Recipe of the Week: Chicken & Chorizo Pie

Chicken & Chorizo Pie

Chicken & Chorizo Pie

  • Servings: 4
  • Difficulty: easy
  • Print

Calories 751 per portion
Fat 51g (24g sat) per portion
Suitable for freezing

Ingredients

  • Chorizo 110g (4oz), chopped
  • Chicken 4 breasts, cut into chunks
  • Olive oil 1 tbsp
  • Plain flour 1 tbsp
  • Chicken stock 250ml (9fl oz)
  • Double cream 4 tbsp
  • Canned sweetcorn 198g can, drained
  • Ready-rolled puff pastry 320g pack
  • Beaten egg for brushing
  • Steamed green vegetables to serve (optional)

Instructions

  1. Preheat oven to 200°C/180°fan/Gas 6. Fry chorizo and chicken chunks in olive oil for about 7 minutes, until chicken is just cooked.
  2. 2 Add flour and cook for 1 minute, stirring, then pour in stock, stirring continuously for a further minute. Stir in cream and sweetcorn, season to taste and spoon mixture into a pie dish.
  3. 3 Brush dish rim with water then cover with pastry. Trim and crimp edges and use trimmings for decorations. Brush with egg.
  4. 4 Stand pie dish on a baking sheet and bake for 25-30 minutes until pastry is puffed and golden. Cut pie into wedges and serve immediately with green vegetables, if wished.

 

#chorizo

#tripletested

#delicious

Recipe of the Week: Sardine Spaghetti with Rocket

Sardine Spaghetti with Rocket

Sardine Spaghetti with Rocket

  • Servings: 4
  • Difficulty: easy
  • Print

Calories 499 per portion
Fat 21.8g (3g sat) per portion

Ingredients

  • Spaghetti 250-300g (9-110oz)
  • Anchovy fillets in oil 50g can
  • Olive oil 1 tbsp
  • Garlic 1- 2 cloves, peeled and crushed
  • Dried chilli flakes a pinch
  • Fresh white breadcrumbs 6 tbsp (about 50g/2oz)
  • Sardines in olive oil 120g can
  • Lemon 1, finely grated zest
  • Rocket 4 good handfuls (75g-110g/3-4oz)

Instructions

  1. Add spaghetti to a large pan of fast-boiling water. Cook according to pack’s instructions.
  2. Meanwhile, tip anchovies with the oil into a large frying pan, then add olive oil, garlic and chilli flakes. Stir over gentle heat for 1-2 minutes until mushy. Turn up heat, add breadcrumbs and stir briskly until golden and crunchy. Tip onto kitchen paper.
  3. Flake sardines with a fork straight into pan and add oil.
  4. Drain pasta, reserving some cooking water. Tip it into frying pan, sprinkle in lemon zest, a little pasta water and half the rocket. Use tongs to toss together. Divide between four hot bowls and sprinkle each portion with more rocket and anchovy crumbs.

Cook’s tip
Add some halved black olives and a squeeze of lemon juice, if you like.

Racipe taken from Dairy Diary 2019.

 

#bankholiday

#treat

#tripletested

#delicious

Recipe of the Week: Roast Beetroot & Ginger Soup

Colourful and wonderful, this vibrant soup will cheer your day.

Taken from Cook it Slowly!, our fabulous sell-out cookbook, now back in stock.

Click here for more information.

 

Roast Beetroot & Ginger Soup

 

Roast Beetroot & Ginger Soup

  • Servings: 6-8
  • Difficulty: easy
  • Print

Calories 78 per portion
Fat 3g (0.5g sat) per portion
Suitable for vegetarians
Suitable for freezing

Ingredients

  • Beetroot 4, approx. 680g (1½lb), scrubbed, topped and tailed and cut into thick wedges
  • Red onions 2, peeled and cut into thick wedges
  • Root ginger 25g (1oz), peeled and cut into thick slices
  • Celery 2 sticks, cut into thick chunks
  • Olive oil 2 tbsp
  • Vegetable Stock Pots (or stock cubes) 2
  • Celery salt 1–2 tsp
  • Freshly ground black pepper
  • Lime or lemon juice 1–2 tbsp
  • Coconut milk yogurt 125g pot
  • Torn celery leaves to garnish (optional

Instructions

  1. Preheat the oven to 160°C/140°fan/Gas 3. Put the beetroot and onion wedges, ginger and celery in a roasting tin. Add the oil and mix well to coat the vegetables. Cover the tin with foil and roast for 3 hours until the vegetables have softened.
  2. Put half the roasted vegetable mixture into a blender or food processor with one of the Stock Pots (or cubes) and 500ml (18fl oz) boiling water. Purée until smooth, then tip into a large saucepan. Put the rest of the vegetables and cooking juices from the roasting tin into the blender or food processor along with the other Stock Pot and 500ml (18fl oz) boiling water and purée. Add to the first batch.
  3. Stir in the celery salt, pepper and lime or lemon juice to taste. If necessary, reheat gently and adjust the consistency and seasoning to taste. Ladle into warmed bowls then swirl coconut milk yogurt into each one and sprinkle with torn celery leaves, if wished.

Cook’s tips

There’s no need to peel the beetroot. Stir halfway through cooking if you are around but it’s not essential. For a really smooth soup, purée the mixture, then push it through a sieve.

 


 

Cook it Slowly! cookbookRecipe taken from Cook it Slowly!

Prepare quickly, cook slowly and savour every mouthful.

Slowly-cooked meals are easy, fuss-free and delicious with melt-in-the-mouth textures and intense flavours.

For more recipe visit the website…

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#recipeoftheweek

#beetroot

#soup

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