Recipe Box

Almost too colourful to eat this pasta dish will delight...



Ingredients

• 200g '00' plain flour
• 2 eggs
• 1 medium onion, chopped
• 1 fresh red chilli, chopped
• 4/6 tomatoes
• 1 tablespoon fresh thyme
• 250g grated Parmesan cheese
• salt & pepper

Method

1. Pour the flour into a donut shape on your work surface, crack the egg into the middle and add a pinch of salt. Use your hands to fold together and then knead the pasta dough for about 10 to 12 minutes.

2. Using a rolling pin or pasta maker make rectangles approximately 2mm thick, 10cm wide and 30cm long.

3. Fry off the onion and chilli; add the tomatoes and season with salt and pepper. Cook until tender, before removing from the heat and add the thyme and grated Parmesan cheese.

4. Using a teaspoon, make small evenly spaced fillings of the tomato mixture along the middle a pasta rectangle, ensuring the end fillings are at least 1.5cms from the edge. Fold the pasta over the filling and use your fingers to seal around each filling before cutting out the ravioli shape.

5. Cook the ravioli in salted, boiling water for approximately 4 minutes then drain and serve with some olive oil tossed through and sprinkled with Parmesan cheese or serve with some additional tomato and basil sauce if preferred.

Spice up your life with this simple recipe. I defy you to eat this without licking your fingers. A lot.



Ingredients

• 6 tbsp hoisin sauce
• 2 tbsp sesame oil
• 4 tbsp runny honey
• 3 tbsp hot chilli sauce
• 2 tbsp dark soy sauce
• 2 tbsp grain mustard
• 24 chicken wings

Method

1. Place all the ingredients except the chicken in a large bowl and mix thoroughly, then transfer to a large re-sealable food bag. Add the chicken wings, seal the bag and turn, massaging the wings to make sure they are completely covered with a generous amount of marinade. Ensure the bag is well sealed, put it into a large bowl and place in the refrigerator to marinate for between 2 and 24 hours.

2. Remove the chicken from the refrigerator and bring to room temperature.

3. Meanwhile, preheat the oven to 220ºC/425ºF/gas mark 7.

4. Space out the wings on an oven tray lined with greaseproof paper and cook in the oven for 20–25 minutes, until crispy and sticky, turning once. To test they’re done, pierce a wing through the thickest part right to the bone with a small, sharp knife. The juices should run clear.

5. Serve with your favorite dips and salads.

Sometimes the simplest recipes are the best - and this one will certainly brighten up brunch!

Ingredients

• Rapeseed oil and butter for frying
• 1 medium onion, sliced or 2 spring onions
• 3 eggs, beaten
• salt and pepper
• 40g Gruyere cheese (grated)

Method

Heat a frying pan with oil and butter and add to the pan the onions and fry them until they are softened.

Whisk the eggs and add the seasoning. Pour into the pan and cook slowly until the top is just starting to cook. Place the onions back on top and add the grated cheese.

Place the pan under a grill to finish off - 2 minutes.

Carefully fold over the omelette and serve.

This traditional English dessert makes a wonderful afternoon tea treat...



Ingredients

• 100g shortcrust pastry
• strawberry or raspberry jam
• 60g butter
• 60g caster sugar
• 1 large egg few drops of almond extract (optional)
• 1/2 tsp lemon zest
• 200g ground almonds
• 1/4 tsp baking powder
• 1 tablespoon of flaked almonds Icing sugar for dusting

Method

1. Pre-heat the oven to 190 C

2. Grease or line a 20cm (8 in) fluted tart tin.

3. Roll the pastry into a round shape a little larger than the tin.

4. Spread jam evenly over the bottom of pastry base.

5. Beat butter and sugar until white and creamy. Beat the egg and lemon zest and add gradually to the creamed butter and sugar mixture. Add the optional almond extract.

6. Add the ground almonds and baking powder into the wet mixture

7. Spread this mixture over the jam layer. Sprinkle flaked almonds on top.

8. Bake in the oven for about 30 minutes until browned and thoroughly cooked. Sprinkle with icing sugar and serve.

An Italian classic that is sure to impress any dinner guest... 



Ingredients

• 355ml water
• 1 1/2 teaspoons salt
• 1 teaspoon sugar
• 1 tablespoon olive oil
• 450g bread flour
• 1 1/2 teaspoons dried yeast

Method

1. Place all the dry ingredients into a mixing bowl and mix well together. Combine all the wet ingredients to the dry ingredients and mix together well. The dough will be quite sticky and wet once all the ingredients have been combined together so resist the temptation to add more flour.

2. Place the dough on a lightly floured board, cover with a large bowl, and let rest for 15 minutes.

3. Lightly flour or use lined baking trays. Divide into 2 pieces, and form each into either 2 round or long loves. Place loaves on prepared trays, dimple the surface and lightly flour. Cover, and let rise in a draft free place for approximately 45 minutes.

4. Preheat the oven to 220 degrees.

5. Dimple dough for a second time, and then place loaves in the oven, positioned on the middle shelf. Bake for 25 to 30 minutes. During baking, sprinkle the loaves with water every 5 to 10 minutes for a crispier crust.

This lighter type of meatball makes a quick and satisfying supper. Serve with rice, burger buns, or straight out the pan...


Ingredients
800g minced chicken
100g fresh white breadcrumbs
4 spring onions, finely sliced
½ bunch fresh coriander, chopped
4 tablespoons sweet chilli sauce
2 tablespoons fresh lemon juice
salt and pepper
Rapeseed oil for frying
 
Method
1. In a large bowl, mix together the chicken and breadcrumbs. Season with spring onion, fresh coriander, chilli sauce and lemon juice; mix well.
2. Using damp hands, form mixture into evenly shaped balls that are either small enough to eat with your fingers, or large enough to use as burgers.
3. Heat oil in a large frying pan over medium heat. Pan fry the chicken meatballs in batches until golden brown all over and the juices run clear.
4. Serve the meatballs with a chilli sauce and rice or as burgers in buns with salad.

Nigel holds exclusive classes in his own cookery school kitchen for more information log on to www.nigelbrownchef.co.uk

Easter eggs all gone? How about trying this cheeky peanut butter fudge recipe. It'll definitely hit the sugar rush spot!



Ingredients

• 110g salted butter
• 475g soft brown sugar
• 125ml whole milk
• 200g peanut butter (smooth)
• 1 teaspoon vanilla essence
• 425g icing sugar

Method

Melt butter in a medium saucepan over medium heat. Stir in brown sugar and milk. Bring to the boil and boil for 2 minutes, stirring frequently.

Remove from heat. Stir in peanut butter and vanilla. Pour over icing sugar in a large mixing bowl.

Beat until smooth; pour into a 20cm square baking dish. Chill until firm and cut into squares.

We should have seen the last of the winter warmers, but it's so cold outside! This should help see off the chill...



Ingredients

• 3 tablespoons olive oil, divided
• 2 small onions, diced
• 1 tablespoon minced garlic
• 12 medium mushrooms, chopped
• 4 tablespoons chopped fresh parsley
• 1 1/2 teaspoons salt
• 1 1/2 tablespoons coarsely ground black pepper
• 6 medium potatoes, peeled and diced to 2cm cubes
• 750ml strong chicken or vegetable stock (I use OXO stock cubes)

Method

1. Heat 1 tablespoon of the oil in a medium pot until hot, then add the onions. Sauté the onions over medium heat until they begin to turn clear, then add the minced garlic, and continue to sauté until aromatic.

2. Add the mushrooms with the remaining oil to the pot and reduce temperature to low/medium. Toss the mushrooms briefly then put the lid on the pot and steam for 2 minutes.

3. Remove the lid and turn the heat back up to medium, and toss the mushrooms until they have softened, then add the parsley.

4. Stir through the parsley, salt and pepper, then add the chopped potatoes. Add the stock and turn the heat up to medium-high, bringing the soup to the boil.

5. Allow soup to simmer, stirring occasionally until the potatoes are soft. Remove from the heat and allow the soup to stand for 5 minutes.

6. Using a blender, blend the soup until it is smooth..

7. Once blended, return the soup to the hob over medium heat, stirring frequently, until heated through. Serve

This timeless dessert makes a tasty afternoon treat...



Ingredients

• Vegetable oil or butter for greasing
• 3 large eggs
• 125g caster sugar
• 125g plain flour
• 1 tablespoon water
• Strawberry jam
• Extra caster sugar for rolling

Method

1. Preheat the oven to 200 C

2. Cut a piece of greaseproof paper to fit the base of a Swiss roll tin approx 30x25cm. Grease the bottom of the tin, then put in the paper and grease that too, dust with caster sugar and a little flour.

3. Beat the eggs and caster sugar in a large bowl with an electric whisk for about ten minutes. The mixture will almost triple in volume and become paler in colour, it will be thick enough so that when you lift the whisk out of the mixture it will leave a visible trail on the surface. Sift in the flour in three parts, very gently folding it in until the flour is blended in completely, it is important to go slowly and not to be too vigourous or you will lose some of the air in the sponge. Fold in a tablespoon of water.

4. Pour the mixture into the prepared tin and smooth it out evenly to the edges. Bake in the middle of the oven for 10 to 12 minutes until lightly golden and just firm to the touch. Put the jam in a bowl and stir it so it is spreadable; heat it up a little if necessary.

5. Lay out a clean damp cloth or a couple of sheets of damp kitchen paper on your work surface - this is to stop the paper slipping when you roll the cake. Place a large piece of greaseproof paper that's at least 5cm bigger than the Swiss roll on top of the cloth. Dust it with caster sugar.

6. Loosen the sponge with a knife and then turn it out quickly onto the dusted paper (topside down). You may need to support the sponge with your hand as your turn it out. Peel the paper off the sponge. Trim the edges so you have a tidy rectangle.

7. Using a spoon, spread the jam evenly onto the sponge, leaving about 2cm clear around the edges as the jam will spread when rolling.

8. Now you're ready to roll!

9. Dust with a little caster sugar or icing sugar, slice and serve.

There's no need to be scared to give sushi a go, with this simple recipe...



Ingredients

• 150g Sushi rice
• 3 tablespoons rice vinegar
• 3 tablespoons caster sugar
• 1 1/2 teaspoons salt
• 4 seaweed sheets
• 1/2 cucumber, peeled, cut into small strips
• 2 tablespoons pickled ginger
• 1 avocado - peeled, stone removed and cut into small strips
• 225g smoked salmon, crab meat or tuna, flaked

Method

1. In a medium saucepan, bring 325ml (10 fl oz) water to a boil. Add rice, and stir. Reduce heat, cover, and simmer for 20 minutes. In a small bowl, mix the rice vinegar, sugar and salt. Blend the mixture into the rice. 2. Preheat oven to 150 C / Gas mark

2. On a medium baking tray, heat nori in the preheated oven 1 to 2 minutes, until warm.

3. Centre one seaweed sheet on a bamboo sushi mat. Wet your hands. Using your hands, spread a thin layer of rice on the seaweed sheet, and press into a thin layer. Arrange 1/4 of the cucumber, ginger, avocado and seafood of your choice in a line down the centre of the rice. Lift the end of the mat, and gently roll it over the ingredients, pressing gently. Roll it forward to make a complete roll. Repeat with remaining ingredients.

4. Cut each roll into 4 to 6 slices using a wet, sharp knife. Serve immediately.