Purple Kale Brunch

Purple Kale, Eggs and Hot Beans

Feeds - 4

Preparation Time - 10 minutes

Cooking Time 10-15

Ingredients - 

6 Organic / Free Range Eggs - Whisked

Tablespoon of Philadelphia or creme fraiche

Chunk of feta- Roughly broken up

Sprinkle of Salt /Freshly ground black pepper

Glug of rapeseed oil

1 White onion - Cut in half then finely sliced

4 Handfuls of purple kale - Roughly chopped into bite sized pieces

Handful of fresh oregano (dried works too) - Roughly chopped

Sprinkle of sea salt and white pepper

2 Avocados- Diced

1 Tin of beans

1 Ancho chilli -Chopped in half (optional)

Big glug of brown sauce (the Guinness one's pretty good)

1 Tbsp of Chipotle Tabasco or similar smoked chipotle sauce

Big sprinkle of white pepper

-To take them to the next level add 50g of grated mature cheddar

OPTIONAL- Good quality Bacon- grilled until crisp

Instructions- 

If you're serving with bacon get the bacon in the oven or under the grill straight away. Cook on a medium to high heat until crispy.

Get your beans on ASAP so they can cook and stew. Place all ingredients in a saucepan and cook on a medium to low heat for at least 10 minutes. 

In a large frying pan add the oil and chopped onions, cook on a medium to low heat for 3-4 minutes until the onion starts to soften then add in the kale and fresh herbs, cook for a further 2 minutes then set to one side. 

Add the whisked eggs, philadelphia and seasoning to the a non stick pan (or add a knob of butter) and allow the eggs to set/cook slightly before moving with a spatula - you're aiming for a slightly wet but sturdy egg. Once the eggs are cook add back in the kale and gently combine, sprinkle in the diced avocado and you're ready to serve.

Stack it all up on a plate and you're set. I love this dish :-)

Stewed Tomato & Sausage Ragu with Tagliatelle

 

Stewed Tomato & Sausage Ragu with Tagliatelle 

Feeds 4-6

Preparation Time - 10 minutes

Cooking Time - 35-1hr 

Ingredients - 

Very generous glug of olive oil

1 Red Onion - Finely diced

1/2 Leek - Finely sliced

3 Large cloves of garlic- Crushed and finely diced

1 Carrot - Peeled and diced

1/2 Jar of Sun dried tomatoes - Roughly diced

5-10 Stalks Cavolo Nero- Finely shredded/diced

Generous sprinkle of salt/ freshly ground black pepper

Tbsp of chopped fresh thyme (dried works well too)

Tbsp of chopped fresh oregano (dried works well too)

1 Tin of good quality tomatoes

2 Tbsp Tomato puree

Large Glug/Half a glass of red wine

1 Pack of Vegetarian (Cauldron are a good make) OR good quality meat ones - Roughly chopped

500g Tagliatelle 

Half a bunch of fresh basil

80g of Parmesan - Finely grated

Instructions - 

Start by finely slicing the onion, garlic, carrot and leeks in a large pan, add in the oil and cook on a medium to low heat until they all soften, this should take around 3-4 minutes. Add in the sun dried tomatoes, cavolo nero, herbs and seasoning and allow to cook on low for a further 5-6 minutes then pour in the tin tomatoes, tomato puree, red wine and allow to cook/simmer on low to medium for 35-45 minutes, once ready adjust the seasoning if necessary. 

While this cooks place the sausages on a tray and oven bake as per instructions or for around 12-15 minutes (slicing them before hand speeds up the cooking time), once cooked transfer to the tomato sauce and cook for a further 10 or so minutes.

Heat a large pan of water until boiling, add a dash of salt then add the pasta and thoroughly stir, cook until al dente for around 10-12. 

Once the pasta's cooked, transfer to the tomato sauce and stir, add in the all the basil leaves, extra black pepper, a little grated Parmesan and serve. 

Nasi Goreng - Brunch

Nasi Goreng My Way

I stumbled upon this dish using up leftovers. We had rice, kale and coriander in the fridge 

Feeds -4

Preparation Time - 10-15 minutes

Cooking Time - 5-10 minutes 

Ingredients - 

1 Cup of Rice / 2 Cups of cooked rice

Glug of sesame oil/rapeseed oil

1 White Onion - Roughly chopped

1 Tomatoes - Roughly chopped

1/2 Tsp Smoked paprika

Glug of chilli sauce/buffalo tabasco/Cholula 

1 Red chilli - Roughly chopped

Handful of chopped kale

200g Feta - Crumbled

1 Spring onion - Finely sliced

Egg Pancake

Glug of rapeseed oil

4 Large organic eggs

Glug of milk

Knob of butter

Sprinkle of sugar/ palm sugar

Glug of soy sauce

Small handful of coriander - Roughly chopped

Instructions- 

Cook the rice as per the instructions or thoroughly reheat until piping hot. 

Heat a glug of oil, add in the chopped onions, tomatoes, spices and fry for a minute or so, add in the kale, fry for a minute then add the rice and stir until combined. Test the seasoning, add extra spice if you like the heat. Sprinkle in the feta stir and set to one side. Add a glug of oil to a non stick pan followed by the eggs whisked with the milk, butter, sugar and soy and allow to cook. Once the egg's cooked through spoon in the hot rice mixture and serve - sprinkle with spring onion, extra chilli and chopped coriander.

See my 12 Vegetarian Hacks for Cook Vegetarian Here (Plus loads of other great veggie recipes)- 

http://www.cookveg.co.uk/post/12-vegetarian-hacks-that-are-borderline-genius

Sunday Brunch

Sunday Brunch

Preparation Time - 10 minutes

Cooking Time - 25-30 minutes

Feeds - 4-6

Ingredients - 

Bubble 'n' Sqeak

2- 3 Large potatoes (desiree or maris piper are good options)- Peeled and chopped in 2inch chunks

500g Spinach or half a cabbage -Shredded

1 White onion - Halved and finely sliced

2 Cloves of garlic- Crushed and finely sliced

Large knob of butter

100g of mature cheddar cheese 

Spiced Up Cheesy Beans-

1 Can of baked beans 

1 Large tablespoon of Chipotle Tabasco sauce

1 Large handful of mature cheddar - Finely grated

Organic Eggs- Allow 1 per serving

Large glug of rapeseed oil for frying

4-6 Large Ripe Tomatoes - Left whole

1 Teaspoon of dried thyme

Sprinkle of seas salt and black pepper

Punnet of chestnut mushrooms - Washed and roughly sliced

Small glug of rapeseed oil

1 Clove of garlic- Crushed and finely chopped

Recommended Condiments -

Dijonaise (French Dijon mustard with Mayo :-)

Tabasco

Oxford Sauce

Ketchup

Instructions - 

Start by peeling the potatoes and add to a pan of salted water and boil for 12-15 minutes or until the potatoes are soft and won't stay on a knife when prodded.  Once cooked drain and cover drizzle with oil and a knob of butter.

In a frying pan add the onion and garlic a glug of oil oil and cook on a medium heat until the onion softens, then add in the washed spinach or cabbage and allow to wilt. Mash the potatoes until smith then add to the onions, garlic and spinach/cabbage. Mix thoroughly and season, add in half the grated cheese and mix again then transfer to a baking dish and sprinkle over the remaining grated cheese, bake or grill until golden and crispy.

For the spiced up cheesy beans, combine all ingredients and allow to cook on a low heat for at least 10 minutes. 

Place the tomatoes in baking dish, season, drizzle with oil and roast for 15-20 minutes or until you're ready to serve. 

Fry the mushrooms and garlic in a pan on hot heat until until crisp and golden, keep warm until ready to serve.

Lastly fry your eggs, heat the rapeseed oil in a large pan and the  crack the eggs, cook until the yolks runny but the whites no longer snotty.

Serve up buffet style for ease.

Winter Warmer, One Dish Wonder- Beetroot, Goats Cheese & Harissa Fried Eggs

Winter Warmer, One Dish Wonder- Beetroot, Goats Cheese & Harissa Fried Eggs

This one dish wonder is perfect if you've got guests and are in need of a wintery hearty but wholesome and healthy (ish) dish. I love the combinations of textures, and contrasts of flavours, the Harissa really give this dish some kick while the goats cheese offers a great calm alternative. In my books you can never eat enough beetroot and I love that this dish doesn't let the leaves go to waste. 

Preparation Time- 5 minutes

Cooking Time - 25-30 minutes

Feeds - 4-6 

Ingredients - 

3 Beetroots - Washed and ends chopped off then curt into quarters

Glug of rapeseed oil

Beetroot leaves - Washed and roughly chopped

90g Goats cheese - Roughly chopped

Organic Eggs- Allow 1 per serving

3 Teaspoons of Harissa

Handful of greek black olives- pips removed

Handful of mixed seeds

Handful of parsley - Roughly chopped

Freshly ground black pepper

Loaf of bread of your choice to dunk

Instructions-

Start by pre heating your oven to 190 degrees Celsius, prepare the beetroot and place in you ovenproof/ hob dish along with a generous glug of rapeseed oil and seasoning, roast for 20-25 minutes. Once roasted add in the beetroot leaves and cook for a few minutes until the leaves have wilted and softened, sprinkle over the olives, goats cheese and a few dollops of Harissa. Make room to add in your eggs then crack them into the dish (ensure you add extra oil if you're not using a non stick dish) cook on a medium to high heat until the egg white is no longer snotty but the yolk is still runny. Finish the dish off with a sprinkle of parsley, black pepper and a handful of mixed seeds.

Placed in the middle of the table and let everyone get stuck in. 

Winter Spelt Spinach Tagliatelle with Chestnut Pesto and Greens

Winter Spelt Spinach Tagliatelle with Chestnut Pesto and Greens

This is a great way to use seasonal produce to create a hearty comforting meat free meal. The earthiness from the chestnuts and greens works so nicely alongside the tart physalis fruit and vibrant pesto. This is pasta with a difference and worth a try.

Preparation Time – 5-10 minutes

Cooking Time – 10-12minutes

Feeds 4-6

Ingredients -

250g Spelt spinach Tagliatelle – Any spelt or wholemeal Tagliatelle will do if you struggle to find a spinach version 

1 White onion - Roughly chopped into quarters then quarters again

200g of Chestnuts - Roughly chopped in half

2 Large handfuls of beetroot leaves or fresh spinach

1 Punnet of physalis fruit (Around 15-20) - To garnish with

Drizzle of rapeseed olive oil

Freshly ground black pepper

Chestnut Pesto -

Large Handful of basil leaves

Large handful of cooked chestnuts (the vacuum packed ones are ideal) – Roughly chopped

1 Large clove of garlic - Peeled and roughly crushed and sliced

1 Handful of Parmesan style cheese (Vegetarian) – Finely grated

Generous drizzle of extra virgin olive oil

Sprinkle of salt

Instructions –

Start by boiling a large pan of salted water (use the kettle to speed this part up) then add in the tagliatelle and cook until al dente or for around 8-10 minutes.

Combine all pesto ingredients in either a food processor or muddle in a pestle and mortar until it forms a paste, add in the extra virgin olive oil and mix again.

Add a glug of oil, the chopped onion and chunks of chestnuts plus a sprinkle of seasoning to a large pan. Cook for 2-3 minutes on a medium heat until the onion softens and the chestnuts darken. Finally add in your greens and wilt for a minute or so (Do this just before you’re about to serve, making sure the pasta is ready to go so you don’t overcook the greens).

Once you have everything ready, add the pesto to the pasta, along with the onion, chestnuts and greens. Gently mix together to ensure and even coating, tongs are pretty good for this if you have. Serve up and garnish with the Physalis fruit.

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Flourless Honeycomb Chocolate Cake

Flourless Honeycomb Chocolate Cake

Preparation Time – 10-15 minutes

Cooking Time – 40-45 minutes

Feeds – 6-8

Ingredients –

3 Bars of Dark Chocolate / 300g broken into small pieces

Knob of Butter for greasing your tin

225g Caster Sugar

6 Eggs - Yolks and white separated

225g Salted Butter – Cut into chunks

2 Teaspoons of Vanilla Extract

175ml of boiling Water

1 Tablespoon of Icing Sugar

Honeycomb – Big chunk

Instructions –

Take a springform cake tin around 24cm wide and dot with butter before lining with parchment. Heat the oven to 180 degrees Celsius.

In a food processor add the broken chocolate and caster sugar and whizz until it turns to fine crumbs. Next add your six egg yolks, butter, vanilla extract and finally the boiling water. Whizz again until thoroughly combined.

In a large bowl whisk the six egg whites until they form stiff peaks and set to one side.

Pour the chocolate mixture into a large bowl and gently fold in the whisked egg whites. Once combined pour the chocolate mixture into your cake tin and bake for 45-50 minutes. The cake will sink a bit when you take it out and could even form a crack. Don’t worry though, it will still taste delicious and will remain almost mousse like. It keeps really well in the fridge so you can make it well in advance of any dinner party…Before serving sprinkle with icing sugar and drizzle over the honeycomb.

Garlic Fried Samphire, Courgette & Chilli Lumaconi

Garlic Fried Samphire, Courgette & Chilli Lumaconi

Preparation Time – 10-15 minutes

Cooking Time – 20-25 minutes

Feeds – 4-6

Ingredients –

500g Lumaconi Pasta

Sprinkle of Salt Flakes

2 Generous glugs of good quality Olive Oil

4-5 Large cloves of Garlic – Crushed and finely chopped

1 Red Chilli – Finely sliced

2 Courgettes - Finely chopped or put through a ‘Spiralizer’

Large handful of Samphire

3 Slices of stale Sourdough - Roughly chopped/blitzed into breadcrumbs and roasted

Small handful of Parsley – Roughly chopped

Generous sprinkle of freshly ground Black Pepper

120g of Vegetarian Parmesan – Finely Grated

Instructions –

Start by boiling a large pan of water (use the kettle to help speed things up). Add a sprinkle of salt then add in the pasta, stirring and cooking for 12-15 minutes until al dente. Drain once cooked.

While the pasta cooks, roast the breadcrumbs by spreading out on a tray and roasting for 3-5 minutes 190 degrees Celsius or until golden.

In a large frying pan combine the garlic, chilli, breadcrumbs and oil over a medium to high heat and cook for a minute or so being careful to not let the garlic brown. Next add in the courgette and samphire, cooking for a further minute or two before adding the pasta. Stir to ensure an even coating before serving with generous amounts of black pepper, parsley and veggie Parmesan.

 

Crispy Artichoke Heart Gem Salad with Stewed Peach, Sweet Potato Crisps & Maple Dressing

Crispy Artichoke Heart Gem Salad with Stewed Peach, Sweet Potato Crisps & Maple Dressing

Preparation Time – 10 minutes

Cooking Time – 10-15 minutes

Feeds - 4-6

Ingredients –

4 Ripe Peaches – Cut into quarters, stones removed

1 Tablespoon of Brown Sugar

Juice of half a Lemon

200ml of Water

12 Artichoke Hearts in Oil

1 Small Sweet Potato – Finely sliced with a mandolin

Glug of Olive Oil

3 Gem Lettuces - End chopped off and washed

Small handful of Parsley – Roughly chopped

Dressing -

Juice of half a Lemon

1 Large glug of Extra Virgin Olive Oil

1 Slightly larger glug of Maple Syrup

Pinch of Salt Flakes

Sprinkle of freshly ground Black Pepper

Instructions –

Start by adding the peaches to a pan along with the brown sugar, lemon juice and half a cup of water, cooking over a medium to high heat for 8-10 minutes until the peaches are soft. Drain and set to one side to cool.

Place the artichoke hearts top side down in a frying pan with a small glug of the oil from the jar they come in. Fry them until golden turning to cook the sides evenly.

Place the sweet potato slices on sheets on parchment paper with a small drizzle of olive oil and sprinkle of salt, then roast on 190 degrees Celsius for 10-12 minutes or until crisp.

For the dressing combine all the ingredients in a jar and shake, have a taste and adjust seasoning if you need to.

Once everything’s good to go mix together on a large serving dish and drizzle over dressing, sprinkle over parsley and add a little extra seasoning.

Crunchy Baked Beetroot with Oregano & Thyme Cream

 Crunchy Baked Beetroot with Oregano & Thyme Cream

 

Preparation Time – 5-10 minutes

Cooking Time – 50-60 minutes

Feeds – 4-6

Ingredients –

8 fresh Large Beetroot (with leaves still attached - set aside Around 8-10 leaves) 300ml Single Cream

1 Tablespoon of Oregano – Roughly chopped

1 Tablespoon of Thyme - Roughly chopped

Generous amount of seasoning

1 Cup of roughly chopped stale Sourdough Breadcrumbs

100g Vegetarian Parmesan Cheese – Finely grated

Rind of 1 Lemon – Finely grated

Instructions –

Add the beetroot to a pan of salted boiling water and cook for 15-20 minutes. Once they begin to soften, drain and set them to one side allowing to cool a little. Whilst the beetroot is cooking, combine the garlic, oregano and thyme with the cream and cook for 10 minutes on a medium heat, allowing the flavours to infuse and cream to reduce. In a pan of boiling salted water blanche the beetroot leaves then roughly tear ready to add to your dish.

Once the beetroot is cool enough to handle, peel the skin and slice into bite sized pieces before placing them snugly in an oven proof dish. Add the beetroot leaves and cooked cream before covering with the breadcrumbs, veggie Parmesan and lemon. Bake on 180 degrees Celsius for around 20-25 minutes or until golden. Season and serve.

Super Sized Fake Chicken Chilli Taco

Having come to terms with mock meat and impressed by it's willingness to take on any flavour that you throw at it, I've now decided to openly embrace it...and here's another example.

Combine a good variation of chillies, herbs, spices and whatever else you may have hanging about in the back of your cupboard to create a flavoursome, hearty, fake chicken chilli.

Super Sized Fake Chicken Chilli Taco

Cooking/Preparation Time - 1.30-2hrs

Feeds - 6/8

Ingredients -

1 x White onion - Diced

3 x Cloves of garlic - Crushed and roughly chopped

2 x Carrots - Diced

2 x Celery Sticks - Diced

2 x Tins of kidney beans

1 x Medium sized red chilli

350g (ish) of Fake chicken pieces

1/2 x Pint of red wine

2 x Tsp of cumin powder

2 x Tsp of cumin seeds - Muddled and lightly toasted in a frying pan

2 x Tsp of fennel seeds - Muddled and lightly toasted in a frying pan

2 x Tsp of dried oregano

1 x Tin of tomatoes

1/2 x Pint of vegetable stock

Generous glug (or 2) of red wine

Salt & pepper

2 x Tsp of chilli flakes

1 x Handful of fresh coriander - Thoroughly washed and finely chopped

Rapeseed oil – Big glug

Gem lettuce – Roughly teared

Lemon – Cut into quarters

Flour Tortilla – White or wholemeal flour variety

Crème fraîche - 200g (sour cream works well but I find Crème fraîche has a fuller, richer flavour which works well with lots of chilli sauce.

Cooking Instructions –

Start by muddling your spices, combing both the fennel seeds and cumin seeds. Once smooth add these to a pan and dry roast on a medium heat for around a minute until you can really start to smell the spices. Add a glug of rapeseed oil along with the dried cumin, oregano, chopped onion, carrot, celery,  garlic and fake chicken giving it all a thorough stir before seasoning with salt and pepper. Cook on a medium heat unit the onion turns translucent ensuring that the garlic doesn't brown or burn. Be aware that the garlic cooks a lot quicker than the rest of the veg so it's wise to keep stirring it all. Once the veg and fake chicken has been cooking for at least 5/8 minutes add in the tinned tomatoes, vegetable stock, kidney beans and a good glug of red wine and let cook on a medium heat on the hob for at least 30 minutes.  Again, be sure to give it the occasional stir making sure nothing is sticking to bottom. After 30 minutes have a try and adjust the seasoning accordingly with more black  pepper, salt or chilli depending on how you like it. If you've over spiced it adding a teaspoon of sugar can help as can any type of yogurt or cream.

This recipe ensures you have a really herb heavy, hearty, spicy and super flavoursome chilli. The longer you cook it for the more tasty and rich it becomes.

Just before serving mix through a generous amount of finely chopped coriander and garnish with some crisp gem lettuce leaves, a dollop of Crème fraîche, extra coriander, fresh slices of red chilli and lemon quarters.

I like this served on a flour tortilla but it would work equally well in crisp tortillas, with rice or as part of a salad.