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Posts Tagged goodfood

Hearty Chicken & Bean Soup

Mar 30

Posted by admin in chicken, soup, the recipes | No Comments

“A hearty bean and chicken soup, perfect for a cold winter night”

  • 2 tbsp sunflower oil
  • 400g chicken breasts, cut into chunks
  • 1 onion, finely chopped
  • 3 carrots, finely chopped (or 2 large carrots)
  • 3 celery sticks, finely chopped
  • 2 thyme sprigs or ½ tsp dried
  • 1 bay leaf, fresh or dried
  • 600ml vegetable or chicken stock
  • 800g canned haricot or cannellini beans, drained
  • chopped parsley, to serve

Heat the oil in a large pan, add the chicken, then fry until lightly browned. Add the veg, then fry for a few mins more. Stir in the herbs and stock. Bring to the boil. Stir well, reduce the heat, then cover and cook for 40 mins, until the chicken is tender.

Stir the beans into the pan, then simmer for 5 mins. Stir in the parsley and serve with crusty bread.

Source : Adapted from Chicken & white bean stew, Good Food Magazine February 2009

Servings/Yield : 4 Servings

Difficulty : Easy

Course : Main

Preparation Times : Prep 20min, Cook 1 Hour

Note : We tried the original recipe from Good Food Magazine, and found it too watery to be a stew; so we boiled it off to reduce the liquid content, and relabelled it as a hearty soup which it should have been called to begin with. Our hats off once again to Good Food for a great recipe to begin with.

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Dog\'s dinnerNot my sort of thingGood but not for meWould try againLoved it! (1 votes, average: 4.00 out of 5)
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Chunky sausage & tomato pasta

Jul 20

Posted by the editor in british, pasta, pork, the recipes | No Comments

“Jazz up sausages with this spicy tomato pasta”

  • 1 tbsp olive oil
  • 4 thick pork sausages , cut into bite-sized pieces
  • 2 garlic cloves, crushed
  • 200ml medium white wine
  • 1 tbsp tomato purée
  • 400g can chopped tomatoes
  • 500g pack rigatoni or penne
  • handful basil leaves, torn, (optional)
  • Parmesan, to serve
Heat the olive oil in a heavy-based pan (preferably not non-stick) and add the sausages. Fry for about 8 mins until golden and cooked through. Tip in the garlic and fry for 1 min. Pour in the white wine and boil until it has reduced by half.
Stir in the tomato purée and tomatoes, and season to taste. Simmer for 15 mins until the sauce is rich and thick.
While the sauce cooks, boil the pasta according to pack instructions and drain. Stir in the basil if using, and cooked pasta into the sauce, then serve in bowls with grated or shaved Parmesan.
Making it veggie or spicy Use veggie sausages, such as Cauldron Vegetarian Lincolnshire sausages, available from supermarkets. Or to make it spicy, add a pinch of dried chilli or 1 chopped red chilli as you fry the sausages.

Source : Good Food : November 2005

Servings/Yield : 4 Servings

Difficulty : Easy

Course : Main

Preparation Times : Ready in 25 min, Prep 5 min, Cook 20 min

Nutritional notes : Per serving : 655 kcalories, protein 24g, carbohydrate 103g, fat 16 g, saturated fat 5g, fibre 5g, salt 1 g

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Dog\'s dinnerNot my sort of thingGood but not for meWould try againLoved it! (1 votes, average: 5.00 out of 5)
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Easy Thai prawn curry

Mar 17

Posted by the editor in curry, seafood, thai, the recipes | No Comments

“Perfect Friday night food, a warming low fat prawn curry ready in just 20 minutes”

  • 1 tbsp. vegetable oil
  • 1 onion, chopped
  • 1 tsp fresh root ginger
  • 1-2 tsp thai red curry paste
  • 400 g chopped tomatoes
  • 50 g coconut cream
  • 400 g raw prawns, frozen
  • coriander, chopped to serve, optional

Heat the oil in a medium saucepan. Tip in the onion and ginger, then cook for a few mins until softened. Stir in the curry paste, then cook for 1 min more. Pour over the chopped tomatoes and coconut cream. Bring to the boil, then leave to simmer for 5 mins, adding a little boiling water if the mixture gets too thick.

Tip in the prawns, then cook for 5-10 mins more, depending on how large they are. Serve alongside some plain rice and sprinkle with a little chopped coriander, if you like.

Notes : Can be Frozen

Ingredient info : Coconut cream is very similar to coconut milk but contains less water. The difference is mainly consistency. It has a thicker, more paste-like consistency, while coconut milk is generally a liquid. It is used as an ingredient in cooking.

Source : Good Food : September 2008

Servings/Yield : 4 servings

Rating : 3 out of 5

Difficulty : Easy

Preparation Times : Prep: 5 Minutes Cook: 15 Minutes

Nutritional notes : Per Serving: 180 kcalories, protein 20g, carbohydrate 6g, fat 9 g, saturated fat 4g, fibre 1g, salt 0.86 g

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Dog\'s dinnerNot my sort of thingGood but not for meWould try againLoved it! (1 votes, average: 3.00 out of 5)
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Oven-baked red pepper risotto

Mar 17

Posted by the editor in rice, the recipes, vegetarian | 1 Comment

“An easy version of the Italian rice dish, with none of the stirring. The leftovers are great too”

  • 1 tbsp. Oil
  • 1 Onion, Chopped
  • 300 g Risotto Rice
  • 100 ml White Wine, Optional, Or Use More Stock
  • 400 g Polpa, Can Chopped Tomatoes
  • 200 g Roasted Peppers, Frozen
  • 500 ml Vegetable Stock
  • 1 handful Flat Leaf Parsley, Chopped
  • Parmesan, To Serve (Optional)

Heat oven to 200C/fan 180C/gas 6. Heat the oil in an ovenproof pan, then fry the onion for a few mins until softened. Turn up the heat, tip in the rice, stir, then fry for 1 min more. Pour in the wine, if using, stirring until absorbed, then pour in the tomatoes, peppers and 400ml of the stock. Cover and bake in the oven for 25 mins until the rice is tender and creamy.

Stir in the remaining stock and parsley, season and scatter with Parmesan, if you like.

Notes : Use up leftovers – Red risotto cakes with bacon

Chill risotto overnight, then shape handfuls into burger shapes. Dip into seasoned flour, then beaten egg, and finally breadcrumbs to coat. Fry in a little oil in a non-stick frying pan for 4 mins each side, then serve with crispy bacon and salad.

Source : Good Food : October 2008

Servings/Yield : 4 servings

Rating : 3 out of 5 Needs a kick of something that I haven’t figured out yet, go easy on the parsley as well.

Difficulty : Easy

Preparation Times : Prep: 5 Minutes Cook: 30 Minutes

Nutritional notes : Per Serving: 334 kcalories, protein 9g, carbohydrate 70g, fat 4 g, saturated fat 1g, fibre 0g, salt 1.36 g

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Dog\'s dinnerNot my sort of thingGood but not for meWould try againLoved it! (1 votes, average: 3.00 out of 5)
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Leek, pancetta & potato soup

Mar 16

Posted by the editor in pork, soup, the recipes | No Comments

“This soup keeps well in the fridge, and a fantastic starter for a pork meal”

  • 25 g butter
  • 70g pancetta cubetti affumicata
  • 1 onion, chopped
  • 400 g leeks, trimmed and sliced
  • 3 medium potatoes, peeled and diced
  • 1.4 l vegetable stock, hot
  • 142 ml soya cream
  • 70g pancetta cubetti affumicata, to serve

Melt the butter in a large pan, then fry the bacon and onion, stirring until they start to turn golden. Tip in the leeks and potatoes, stir well, then cover and turn down the heat. Cook gently for 5 mins, shaking the pan every now and then to make sure that the mixture doesn’t catch.

Pour in the stock, season well and bring to the boil. Cover and simmer for 20 mins until the vegetables are soft.

Fry the remaining 70g of pancetta in a frying pan until crisp, and set aside.

Leave the soup to cool for a few mins, then blend in a food processor in batches until smooth, or use a hand blender if you have one. Return to the pan, pour in the cream and stir well. Taste and season if necessary. Serve scattered with the crisp pancetta cubes and eat with toasted or warm crusty bread on the side.

Source : Derived from leek, bacon & potato soup in Good Food : April 2007

Servings/Yield : 4-6 servings

Difficulty : Easy

Preparation Times : Prep: 30 Minutes Cook: 30 Minutes

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Dog\'s dinnerNot my sort of thingGood but not for meWould try againLoved it! (1 votes, average: 4.00 out of 5)
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Asparagus cream pasta

Jan 29

Posted by the editor in italian, pasta, the recipes, vegetarian | No Comments

“Making a cream out of the stalks means that every mouthful of pasta will have a delicious taste of asparagus”

  • 1 bunch asparagus
  • 142 ml double cream
  • 2 garlic cloves, peeled
  • 50 g parmesan, half grated, half shaved
  • 250 g tagliatelle

To prepare the asparagus, cut off and discard the woody ends, then neatly cut the tips away from the stalks. Keep the tips and stalks separate. In a small saucepan bring the cream and garlic to the boil. Take off the heat, remove the garlic, then set the pan aside.

Cook the stalks in boiling salted water for about 4-5 mins until tender, drain, then tip into the cream with the grated parmesan. Blitz with a hand blender until smooth.

Cook the pasta according to pack instructions, then throw in the tips 2 mins before the end of cooking time. Gently reheat the cream, drain pasta, then tip into a bowl with the cream. Toss, divide into pasta bowls, top with parmesan shavings and serve.

Source : Good Food : May 2007

Servings/Yield : 2 servings

Difficulty : Easy

Preparation Times : Prep: 10 Minutes, Cook: 30 Minutes, Ready in: 40 Minutes

Nutritional notes : Per Serving: 931 kcalories, protein 28g, carbohydrate 100g, fat 47 g, saturated fat 26g, fibre 5g, salt 0.53 g

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Dog\'s dinnerNot my sort of thingGood but not for meWould try againLoved it! (1 votes, average: 5.00 out of 5)
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Honeyed Carrot Soup

Jan 22

Posted by the editor in russian, soup, the recipes, vegetarian | No Comments

“Kids love this rich, warming soup but it’s sophisticated enough for adults, too”

  • 2 tbsp. Butter
  • 2 small leeks, Sliced
  • 800 g Carrots, roughly chopped
  • 2 tsp honey
  • small Dried Chili Flakes, optional
  • 1 bay leaf
  • 2.5 liters vegetable stock

Melt the butter in a large saucepan over a medium heat. Add the leeks to the pan, then cook for 3 mins until starting to soften. Add the carrots, honey, chilli (if using) and bay leaf, then cook for 2 mins.

Pour in the stock, bring to the boil, then simmer for 30 mins. Blend the soup in batches, return to a clean pan, then season to taste. When ready to serve, bring back to a simmer, then ladle into mugs. Add a swirl of soured cream or yogurt and serve with garlic bread or bacon butties.

Notes : We love this soup with a fresh ftira (A typical Maltese bread) warmed in the oven, with lots of ricotta and fresh tomatoes.  Above we tried honey glazed fries in the oven as an extra treat.

Source : Good Food : November 2007 – Page 78 Recipe by Lesley Waters

Servings/Yield : 6 servings

Rating : 5 out of 5

Difficulty : Easy

Cuisine : European : Eastern : Russian

Preparation Times : Prep: 10 Minutes Cook: 35 Minutes

Nutritional notes : Per serving : 116 kcalories, protein 3g, carbohydrate 16g, fat 5 g, saturated fat 3g, fibre 6g, salt 0.59 g

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Dog\'s dinnerNot my sort of thingGood but not for meWould try againLoved it! (1 votes, average: 5.00 out of 5)
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Roasted aubergine, tomato & basil pasta

Jan 6

Posted by admin in pasta, the recipes, vegetarian | No Comments

“Fast and filling, this pasta dish will bring a hint of the Mediterranean to your mealtime”

  • 1 large aubergine, cut into chunks
  • 2 tbsp. olive oil
  • 2 large garlic clove, unpeeled
  • 300 g cherry tomatoes
  • 1 tbsp. balsamic vinegar
  • 1 tsp caster sugar
  • 1 handful basil leaves, plus extra to serve
  • 250 g pasta

Heat oven to 220C/200C fan/gas 7. Toss the aubergine chunks with the oil and whole garlic cloves in a roasting tin with some seasoning. Roast for 10 mins, add the tomatoes, vinegar and sugar, then cook for another 5 mins. Meanwhile, cook the pasta, then drain.

When the veg is tender remove the garlic cloves, snip off their ends and squeeze the roasted garlic onto a board. Mash with a fork, then stir this garlic paste back into the veg with the basil leaves – squashing most of the tomatoes as you go. Tip in the cooked pasta, stir everything together in the roasting tin, divide between 2 bowls, then scatter with a few more basil leaves to serve.

Notes : Making it meaty - Snip 4 bacon rashers into pieces and spread in a roasting tin. Add the garlic cloves, rubbed in a little oil, then roast as recipe left. Add the tomatoes, vinegar, sugar and 1 tsp dried thyme, then continue as recipe, swapping the basil for a handful chopped flat-leaf parsley.

I roughly calculated this meal to cost under 4 Euro for 2 people, making it a great low-budget meal.

Source : Good Food : August 2009

Servings/Yield : 2 servings

Rating : 5 out of 5

Difficulty : Easy

Preparation Times : Prep: 5 Minutes Cook : 15 Minutes

Nutritional notes : Per serving: 610 kcalories, protein 18g, carbohydrate 108g, fat 15 g, saturated fat 2g, fibre 9g, salt 0.1 g

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Dog\'s dinnerNot my sort of thingGood but not for meWould try againLoved it! (No Ratings Yet)
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Oven-baked Thai chicken rice

Dec 14

Posted by the editor in chicken, curry, rice, thai, the recipes | No Comments

thaichickenbakedrice

“A fuss-free family meal that will you’ll want to make again and again, with a lovely coconut taste”

  • 1 tbsp. Vegetable oil
  • 1 Onion, Chopped
  • 400 g Mini Chicken Fillets
  • 4 tbsp. Thai Green Curry Paste
  • 250 g Basmati and Wild Rice Mix
  • 2 Red Peppers, Deseeded and Cut into Wedges
  • Finely Grated Zest and Juice of 1 Lime
  • 400 g Coconut Milk Reduced Fat
  • 1 handful Coriander Leaves, To Serve

Heat oven to 200C/fan 180C/gas 6. Heat the oil in a shallow ovenproof casserole dish, then soften the onion for 5 mins. Add the chicken and curry paste, then cook for 3 mins, stirring to coat.

Tip in the rice and peppers, then stir in the lime zest and juice, coconut milk and 250ml boiling water. Bring to the boil, then pop the lid on and bake for 20 mins until the rice is fluffy. Scatter with coriander before serving.

Source : Good Food : May 2007

Servings/Yield : 4 servings

Difficulty : Easy

Cuisine : Asian : South East Asian : Thai

Course : Main

Preparation Times : Prep: 5 Minutes Cook: 30 Minutes

Nutritional notes : Per Serving: 510 kcalories, protein 32g, carbohydrate 59g, fat 18 g, saturated fat 10g, fibre 2g, salt 1.02 g

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Dog\'s dinnerNot my sort of thingGood but not for meWould try againLoved it! (2 votes, average: 5.00 out of 5)
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Oven-baked risotto

Dec 10

Posted by the editor in pork, rice, the recipes | No Comments

risottobakedbbc

“Cook this simple storecupboard risotto in the oven while you get on with something else – the result is still wonderfully creamy”

Heat oven to 200C/fan 180C/gas 6. In a large deep pan, fry the bacon pieces for 3-5 mins until golden and crisp. Stir in the onion and butter and cook for 3-4 mins until soft. Tip in the rice and mix well until coated. Pour over the wine if using and cook for 2 mins until absorbed.

Transfer the mixture to an ovenproof pan or casserole dish and add the cherry tomatoes and the hot stock (I used a Knorr Cube), then give the rice a quick stir. Cover with a tightly fitting lid and bake for 18 mins until just cooked. Stir through most of the parmesan and serve sprinkled with the remainder.

Source : Good Food : September 2005 (Slightly changed in quantities and method)

Servings/Yield : 4 servings

Difficulty : Easy

Preparation Times : Prep: 5 Minutes 10 Minutes Cook: 25 Minutes

Nutritional notes : Per Serving: 517 kcalories, protein 22g, carbohydrate 63g, fat 20 g, saturated fat 10g, fibre 2g, salt 3.38 g (Nutritional notes will differ due to the reduction of the pancetta from 250g to 140g in this version)

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Dog\'s dinnerNot my sort of thingGood but not for meWould try againLoved it! (2 votes, average: 5.00 out of 5)
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