Foodsnaps

Ingredients (Makes 4)

• 200g plain chocolate , melted
• 50g plain flour
• 500g shortcrust pastry pack , rolled out to the thickness of a 20p piece and used to line 4 x 10cm tart tins
• 4 eggs
• cocoa , for dusting
• 75g butter , melted
• 100g golden caster sugar

 How to:

1. Heat the oven to 180C/fan 160C/gas 4. Bake the pastry blind for 12 minutes. Mix 3/4 of the melted chocolate with the eggs, butter, sugar and flour. Pour into the pastry cases. Bake for 6-8 minutes until just set.
2. Decorate with the remaining chocolate and dust with cocoa.

Recipe via: BBC Good Food

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Ingredients (serves 4)

• 1 x 1.3kg organic chicken , jointed into 8 pieces
• 5 tbsp plain flour
• 75ml olive oil
• 250g smoked streaky bacon , cut in pieces
• 1 onion , chopped
• 2 carrots , peeled and roughly chopped
• 2 leeks , trimmed, washed and roughly chopped
• 250g shallots , peeled, but left whole
• 2 sprigs fresh rosemary
• 2 sprigs fresh thyme
• 2 bay leaves
• 100ml cognac
• 1 bottle red wine , preferably from Burgundy
• 100ml chicken stock (preferably homemade
• 250g fresh cep mushrooms or large chestnut mushrooms, trimmed and thickly sliced

How to:

1. Put the flour into a bowl with some salt and pepper, then toss in the chicken, shaking off the excess. Place the chicken on a plate and season again.
2. Heat 4 tbsp of oil in a large shallow pan and brown the chicken joints. (Do this in batches if your pan is not large enough, adding extra oil if necessary.) Tip the bacon into the pan along with the chicken, stirring until lightly browned and crisp. Using tongs, remove the chicken to a plate.
3. Add all the vegetables and herbs to the bacon with a splash more oil, if necessary, then cook for about 5 mins, stirring once or twice. Pour in the Cognac and bubble up, scraping the pan to deglaze, for 2-3 mins. Then pour in all the wine and bring to the boil.
4. Tip in the chicken joints; press into the pan so they are immersed in liquid and cook, uncovered, for 10 mins, until the wine has reduced by half. Pour in the stock, return to a simmer, season and cook, uncovered, for 1 hr until the liquid has reduced by half and the chicken is tender. Set aside for 10 mins before serving.
5. Heat another 4 tbsp oil in a large frying pan and, when hot, fry the mushrooms for about 8 mins, seasoning well and stirring frequently until nicely browned. Remove and drain on kitchen paper. Serve the chicken in bowls with vegetables and sauce spooned over, and top with the mushrooms.

Recipe via BBC Good Food

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Ingredients (serves 2)

• 1 tbsp curry paste
• 1 chopped chilli , if you like spicy food
• 250g pack cooked basmati rice
• some shredded cooked chicken or turkey
• a handful of frozen peas
• 50g pack roasted cashews
• a squeeze of fresh lemon juice

How to:

1. Put curry paste in a wok or large frying pan and heat it up (if you like spicy food, add chopped chilli, too).
2. Stir in basmati rice, the shredded cooked chicken or turkey, the frozen peas and the roasted cashews. Stir fry until piping hot, then season with a squeeze of fresh lemon juice.

*Recipe BBC Good Food

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Ingredients (serves 4)

• 16baby octopus, 4-5cm long
• 2 cloves Garlic, crushed 
• a few sprig Thyme
• 1 red chilli, roughly sliced
• extra virgin Olive oil
• 4 good handfuls mixed salad leaves

For the lime dressing:

•  juice of 3 limes
• 100ml groundnut oil
• 100ml extra virgin Olive oil

How to:

1. Put the octopus in a bowl with the garlic, thyme and chilli. Add enough olive oil to barely cover the octopus, and toss to mix. Cover and leave in the fridge to marinate for 4-6 hours if possible.
2. To make the lime dressing, pour the lime juice into a bowl. Add the oils and whisk vigorously until thickened. 
3. Heat a cast-iron stove-top grill until smoking hot. Remove the octopus from the marinade and place on the hot grill. Cook quickly for a few minutes on each side until slightly charred. Cook in batches if necessary.
4. To serve, arrange the salad leaves attractively on a large platter. Top with the cooked octopus and drizzle with the lime dressing.

*Recipe via Good Food Channel

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Ingredients (serves 4)

• olive oil
• 1 onion , halved and finely sliced
• 2 celery stalks, sliced
• 3 garlic cloves , sliced
• 1 anchovy , rinsed (optional)
•  a pinch chilli flakes
• 1 bottle of passata
• 180ml white wine
• 400ml vegetable stock
• 100gr couscous
• 350 gr Halibut
• 350 gr Gurnard
• 250 gr prawns (shell on)
•  ½ lemon , zested
• a handful chopped parsley

How to:

1. Heat 1 tbsp of olive oil in a wide, shallow pan. Add the onion, celery, garlic, anchovy (if using) and chilli flakes. Season and cook for 10 minutes. Add the passata and cook for another couple of minutes. Pour in the wine and stock and bring to a boil. Cook for 2 minutes then add the couscous. Turn down to a simmer and add the fish and the prawns. Cover with a lid and cook until the fish is done, about 5-7 minutes.
2. Divide between 4 dishes, breaking the fish into large pieces. Sprinkle over lemon zest and parsley to finish.

*Recipe adapted from the "Sicilian-style fish stew"

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Ingredients (serves 4)

• 400gr lean pork tenderloin
• 1 tbs tandoori spice mix
• low fat cooking spray
• 4 tbs dark soy sauce
• 2 tbs rice wine vinegar
• 2 tsp tomato puree
• 1 garlic clove, crushed
• 1 red chilli, sliced finely
• 1 x 120 gr pack shiitake mushrooms, wiped and sliced
• 1 carrot, peeled and cut into thin matchsticks
• 2 small pak choi, leaves separated from the stalks and stalks sliced finely, then both reserved
• 1 x 400 gr pack fresh egg noodles
• 60 gr beansprouts

How to:

1. Preaheat the oven to Gas Mark 6/200°C / fan oven 180°C and put a baking tray in to heat. Coat the pork in the tandoori spice mix and spray with the cooking spray. Heat a non stick frying pan until hot and cook the pork for 5 minutes, turning so that each side is brown. Remove the baking tray from the oven, transfer the pork to the tray and cook in the oven for 10-15 minutes until cooked.
2. After 10 minutes, mix together the soy sauce, vinegar and tomato puree in a small jug. Set aside. Heat a wok or non stick frying pan until hot and spray with the cooking spray. Stir fry the garlic and chilli for 1 minute, then add the mushrooms, carrots and pak choi stalks and cook for 5 minutes. Take off the heat.
3. Remove the pork from the oven and cover loosely with foil to keep warm. Set aside. Put the pan or wok back on the heat and add the noodles, beansprouts and pak choi leaves. Stir fry for 3 minutes. Pour in the soy sauce mixture and cook gently for 1 minute, stirring until coated and combined. Divide the noodles between warm bowls, thinly slice the pork and place on top of the noodles. Serve immediately.

*Recipe from Weight Watchers book "delicious"

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Recipe via epicurius...

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Oysters, Lobster bisque, cod and chips, mashy peas and tartare sauce, lemon posset, treacle tart and vanilla ice cream...

               

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The California roll is a maki-zushi (roll), a kind of sushi roll, usually made inside-out, containing cucumber, crab meat or imitation crab stick, and avocado. In some countries it is made with mango instead of avocado. Sometimes crab salad is substituted for the crab stick, and often the outer layer of rice (in an inside-out roll) is sprinkled with toasted sesame seeds or tobiko. Read more on Wikipedia.

Watch a video on how to make an inside out California Roll.

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Ingredients: (serves 4)

• 500 gr Whole grain pasta
• 1 kg prawns
• 6 whole canned tomatoes
• 300 gr. fresh spinach
• 1 spring onion
• 1/2 bunch parsley
• 1/2 bunch dill
• 1 tbs anise seeds, crushed in a mortar
• 5 tbs tablespoon olive oil
• salt, pepper to taste

How to:

Boil the pasta according to the packet instructions. The last minute add the prawns to the boiling water with the pasta.

In the  meantime, finely chop the tomatoes, spinach leaves, parsley, dill and spring onion. Mix them in a bowl, season, add the crushed anise and place them in a large frying pan with 2 tbs olive oil for 10-15 minutes.

Strain the spaghetti with the prawns add them to the pan with the vegetables, add some salt and pepper, 2 tablespoon olive oil, mix well and serve.

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