Friday, 20 March 2015

Canned Food Week Recipes

March see’s the return of Canned Food Week 2015. Here are some recipes for you to try at home

Written by Melonie

Eggs Florentine (pictured above) 

Serves: 4
Preparation Time: 5 minutes
Cooking Time: 10 minutes

4 eggs
1 x 400g can leaf spinach
4 slices granary bread
Wholegrain or Dijon mustard
4 slices ham
Seasoning

• To poach the eggs, bring a large pan of water to the boil, reduce to a simmer. Crack the egg into a small bowl, tip into the pan of water and repeat for remaining eggs, reduce the heat, and cook until softly set.

• Place the spinach into a non-metallic bowl, cover and microwave for approximately 1½ minutes on high, or alternatively in a pan on the hob, stir halfway through heating. Drain very well.

• Toast the bread on each side.

• Spread each slice of toast with mustard; place each on a plate and then top with ham and spinach.

• Remove the eggs from the water with a slotted spoon, drain well and place on the spinach, season well and serve immediately.

Hints and Tips: Try replacing the ham with a rasher of crispy bacon.

Warm Green Lentil and Celeriac Salad

Serves: 4
Preparation Time: 15 minutes
Cooking Time: 10 minutes

Canned-Mar20-03-590

1 small celeriac approx 400g
3Tbsp olive oil
1Tbsp white wine vinegar
2tsp honey
1tsp Dijon mustard
1 -2 red chilli, finely chopped
Seasoning
1 x 400g can green or Puy lentils, rinsed and drained
100g pack baby spinach leaves
30g soft goats cheese
4 rashers pancetta, fried until crisp

• Peel and cut the celeriac into 1cm cubes, add to a large pan of salted water and boil for 5 minutes until just tender.

• Meanwhile make the dressing, mix together oil, vinegar, honey, mustard, chilli and seasoning, beat well.

• Add the lentils to the celeriac, bring back to the boil, drain well.

• Return to the warm pan, stir in the spinach.

• Add the dressing and toss the ingredients together and place in a serving bowl.

• Crumble over the goats cheese and pancetta, serve immediately.

Hints and Tips: Omit pancetta for a vegetarian version.

Pork and Fennel with Red Wine and Borlotti Beans

Serves: 4
Preparation Time: 10 minutes
Cooking Time: 1¼ hours

Canned-Mar20-04-590

2 Tbsp vegetable oil
400g very lean pork leg, diced
1 onion, chopped
2 cloves garlic, chopped
1 fennel bulb, roughly chopped
1Tbsp plain flour
150ml red wine
150ml vegetable stock
1 x 400g can unpeeled cherry tomatoes
Seasoning
Few sprigs thyme, plus garnish
1 x 400g can borlotti beans, rinsed and drained

• Preheat oven to fan 160°C, conventional 180°C, gas 4.

• Heat 1Tbsp oil in a large flameproof casserole dish. Fry the pork in batches, browning well and set aside.

• Add remaining oil and fry the onions, when just beginning to brown add the garlic and fennel.

• Add the meat and any juices back into the dish, sprinkle over the flour and stir well.

• Gradually add the wine, stock and tomatoes, season well and add the thyme sprigs.

• Cover, cook in the oven for one hour add the borlotti beans and return to the oven for a further 15-20 minutes or until the meat is tender. Remove the thyme sprigs and replace with fresh to garnish.

• Delicious served with sprouting broccoli.

Steak & Butterbean Casserole

Serves: 2
Preparation Time: 10 minutes
Cooking Time: 10 minutes

Canned-Mar20-06-590

1 Tbsp oil
1 medium onion, diced
400g can steak
215g can butterbeans, rinsed and drained

• Heat oil in a saucepan or flameproof casserole dish and fry onion for 5 minutes until golden.

• Add steak and butterbeans, cover and simmer gently for 5 minutes until heated through.

• Serve with fresh vegetables.

Hints and Tips:
Alternatively replace canned butterbeans with canned new potatoes.

Tomato Soup with Hidden Vegetables

Serves: 4 - 6
Preparation Time: 10 minutes
Cooking Time: 25 minutes

Canned-Mar20-07-590

2 Tbsp olive oil
1 large onion, diced
1 clove garlic, peeled and sliced
2 sticks celery, sliced
2 carrots, chopped
1 courgette, diced
½ tsp dried oregano
2 x 400g cans chopped tomatoes
1 litre vegetable stock

• Heat oil in a large saucepan; add onion, garlic, celery, carrots, courgette and oregano. Fry for 10 minutes, stirring frequently.

• Stir in canned tomatoes and allow to cook for 2 minutes, continually stirring.

• Stir in stock, bring to the boil then reduce to a simmer for 10 minutes, partially covering saucepan with a lid.

• Remove from heat then blitz with blender until smooth.

• Serve immediately with some crispy garlic bread.

SALMON AND BUTTER BEAN BAKE - supplies by chef, James Martin

SERVES 4
Canned-Mar20-05-590

1 tbsp olive oil
1 onion, finely chopped
1 garlic clove, crushed
2 x 400g tinned chopped tomatoes
3 x 213g tinned pink salmon
1 tbsp chopped tarragon leaves
2 x 400g tinned butter beans, drained and rinsed
4 slices brioche bread, blitzed into chunky breadcrumbs
sea salt and freshly ground black pepper

• Preheat the oven to 190C/375F/Gas 5.
• Heat a large sauté pan until medium hot, add the olive oil and onion and sweat for 5 minutes until just softened then add the garlic and cook for another 2 minutes.
• Add the tinned tomatoes and bring to a simmer, then reduce the heat and cook for 10 minutes until just thickened.
• Season to taste with sea salt and black pepper then remove from the heat.
• Meanwhile, place the salmon into a bowl and crush lightly with the back of a fork until well mixed then add the chopped tarragon, sea salt and black pepper.
• Layer a third of the tomato sauce into a medium ovenproof dish then top with half the butter beans, half the salmon, then repeat with another third of tomato sauce, then remaining beans, salmon and last of the tomato sauce.
• Top with the brioche breadcrumbs and place in the oven for 20-30 minutes until golden and bubbling.
• Serve with a crisp green salad.

BLACK BEAN AND BULGHUR WHEAT FETA SALAD

SERVES 4-6

Canned-Mar20-01-590

100g bulghur wheat, soaked in cold water overnight
1 x 400g tinned black beans, drained and rinsed
1 x 290g tinned chopped mushrooms, drained
1 x 340g jar sweet pickled baby beetroot, drained and roughly chopped
1 x 198g tinned sweet corn, drained
1 red onion, finely chopped
2 tbsp maple syrup
4 tbsp white wine vinegar
1 small bunch flat leaf parsley, roughly chopped
1 small bunch chives, roughly chopped
6 tbsp extra virgin olive
200g feta cheese

• Drain the bulghar wheat well and place into a large bowl.
• Add the beans, mushrooms, beetroot, sweet corn and red onion and mix well.
• Mix the maple syrup, vinegar and olive oil together then season with sea salt and black pepper, pour over the salad and mix so that all the salad is covered in dressing.
• Add the parsley and chives and mix once more then season really well.
• Divide between serving plates and crumble the feta cheese over the top.


Forgot your password?
Click to read our digital edition
Place-Classified-advert-336
TLR-advert-May2014-336

Boarders Dormitory Master-Mistress
We are looking to appoint a Dormitory Mistress/Master for 5 nights per week, weekday evenings and nights only, term time. (35 weeks). [...]

APPLY NOW


Housekeeper to Headmaster
We have an opportunity for an experienced live-out housekeeper. You will provide a cleaning and hospitality service for the Headmaster and his guests and help to ensure the household runs efficiently. [...]

APPLY NOW


Full Time Housekeeper, Nanny
We are looking for a full time, live-out housekeeper/nanny. We are a relaxed young couple living in a large country house, and will have one newborn baby. [...]

APPLY NOW


Experienced Carer, Companion, Housekeeper needed
Our elderly mother needs a live in carer/companion on a part time basis. Must be warm hearted, calm & compassionate, with a good sense of humour. [...]

APPLY NOW


Cook, Housekeeper wanted
Good cooking skills required to cater for light meals for the Principal and a small staff, as well as occasional lunch/dinner parties. [...]

APPLY NOW



MORE JOBS LIKE THESE
Lady-directory-button-NEW

Horoscopes

What the stars have in store for you this week.2017

Capricorn Aquarius Pisces Aries Taurus Gemini Cancer Leo Virgo Libra Scorpio Sagittarius

Sign up to receive our weekly newsletter