Super Cleansing Brown Rice Miso Broth with Courgette, Smoked Tofu, Spring Onion and Black Beans

Super Cleansing Brown Rice Miso Broth with Courgette, Smoked Tofu, Spring Onion and Black Beans

This is a deliciously clensing, light broth, packed full of crisp greens, smoked tofu, fresh herbs and black beans and for a bit sustenance. If you’re a spice lover like me then this is the perfect dish to add a load of fresh chillis or your favorite chilli sauce to.

What’s really nice about any kind of broth is that you can be completely versatile with what vegetables you add to it, it can also be a great way to use up any left over veg you have hanging around. When it comes to a main meal I’m always aware that it’s important to create a blanced meal, mainly making sure that I’m including enough protein (especially when I’m cooking for the vegetarian boyfriend). Here both the tofu and black beans are great sources of protein, cobined with the greens equals a really well balanced dish. Give it a go, experiment and see how it goes.

Feeds – 4

Preparation Time –

Cooking Time – 5-10 minutes

Ingredients –

4 Tbsp Brown Rice Miso Paste –Dissolved in 4 pints of water

4 Large kale leaves – Ends chopped off left whole

1 Pack/ 200g Smoked Tofu – Sliced into 10/12 thin slices

1 Courgette – Finely diced

2 Spring onions – Finely Sliced

2 Pac Choi – Leaves separated, end chopped off

1 Lime – Quartered

Handful of fresh coriander – Roughly chopped

1 Medium red chilli – Finely Sliced

Large sprinkle of white pepper

Handful of crispy shallots

  

Instructions-

Start by combining the miso paste with the water and bring to the boil.

Prepare all vegetables and garnishes ready to add.

Once the miso broth comes to a boil add the kale leaves and cook for 2-3 minutes, serve/portion up the boiling broth then add in your tofu and additional veg or let people help themselves, this way you’ll retain as much of the vitamins as possible. Keep it healthy and leave out the crispy shallots and adjust the pepper and chilli to taste.

Courgette, Rocket & Triple the Cheese Risotto

Courgette, Rocket & Triple the Cheese Risotto

This is the most luxurious rich and delicious cheats risotto, for those days when you're in need of something hearty that's a complete indulgence. 

Preparation Time - 5-10 minutes 

Cooking Time - 20-30 minutes

Feeds- 4- 6

Ingredients - 

Large knob of butter

1 White onion - Diced

2 Cups of Alborio/ Risotto rice

Sprinkle of sea salt

Generous sprinkle of white pepper and freshly ground black pepper

3 1/2 Cups of vegetable stock

1 Cup of white wine

2 Courgettes - Finely chopped

2 Large handfuls of rocket

150g Gorgonzola / Colston Basset 

70g Parmesan - Finely Grated

50g Mature Cheddar - Finely grated

2 Handfuls of breadcrumbs

Instructions-

Start with adding a knob of butter to a large pan, allow to melt then add in the rice and stir, add in the seasoning and continue to stir for 2-3 minutes. Pour in the white wine and stock, turn up the heat until the liquid comes to boil. Continue to stir for a few minutes then add in your chopped courgettes and rocket, transfer to an ovenproof dish, add in chunks of Gorgonzola, mix then sprinkle over the parmesan cheddar and breadcrumbs. Cook for 12-15 minutes on 180 degrees Celsius until golden and crisp. 

Serve immediately. 

YOU CAN NOW PRE ORDER MY VERY FIRST COOKERY BOOK 'EAT THE WEEK'

YOU CAN NOW PRE ORDER MY VERY FIRST COOKERY BOOK 

 'EAT THE WEEK - Every Meal, Every Day -Anna Barnett'

PRE ORDER ON AMAZON HERE-

http://www.amazon.ca/Eat-Week-Anna-Barnett/dp/174336542X/ref=sr_1_11/186-3575470-1608151?s=books&ie=UTF8&qid=1421275372&sr=1-11

Packed full of both meaty and vegetarian delights 

SLOW SUNDAYS - THE LAZY ROUTE - ROSEMARY ROLLED BREAST OF LAMB

-SLOW SUNDAYS - THE LAZY ROUTE -

 ROSEMARY ROLLED BREAST OF LAMB

Feeds - 4-6

Preparation Time - 5-10 minutes

Cooking Time - 4-5 hrs

Ingredients - 

1 Breast of Lamb - Ask your butchers to prepare it for you- you want some fat on there as you're slow cooking it but not huge amounts.

Generous sprinkle of sea salt

Generous sprinkle of white and freshly ground black pepper

String

 Rosemary Butter-

Whole bunch of rosemary - Around 8-10 stalks - Leaves removed from stalks

Generous sprinkle of sea salt

Sprinkle of freshly ground black pepper

100g Butter -Soft

4 Large cloves of garlic - Peeled

6-8 Anchovies 

Instructions - 

Begin by removing lamb from the fridge and allowing the lamb to come to room temperature. 

Pre heat the oven to 200 degrees Celsius. 

Combine all ingredients bar the butter in either a pestle and mortar or a food processor and ground or throughly combine, add in the butter again mix until thoroughly combined. 

Lay out the breast of lamb then smother once side with the rosemary butter, roll the lamb and knot the string around it as tightly as possibly then transfer to the oven, cook on 200 degrees Celsius for 20 minutes so the outside crispens up then reduce the heat to 160 degrees Celsius, cover with foil and allow to cook for 4 hours. At 4 hours have a look and see how it's doing, depending on how generous/thick and meaty the lamb breast is you might want to let it cook for another hour. The lamb should very easily be pulled apart.

Serve with Grandad's Mint Sauce

Ingredients -
1 Bunch of mint - leaves removed from stalks
1-2 Tablespoons of caster sugar
100 ml Malt Vinegar

Instructions -
Finely chop the mint leaves then sprinkle over half of the sugar and continue to chop , combining the sugar and mint leaves, transfer to a jug and add the vinegar, stir and taste, add more sugar if you prefer it sweeter or more vinegar for it sharper.

Serve with a large portion of mash, roast potatoes, braised red cabbage or greens.

Spicy Bean Brunch

Spicy Beans Brunch - 

Feeds 4-6

Preparation Time - 10 minutes

Cooking Time - 25 minutes

Ingredients - 

Glug of rapeseed oil

1 Red onion - Finely sliced

1/2 Red pepper - sliced into strips

2 Tins of baked beans

1 Tin Cannellini beans

2 Tsp Smoked paprika

Sprinkle of sea salt

Sprinkle of white pepper

1 Smokey Chipotle Chilli (dried) - Cut in half

1 Tbsp Worcester sauce (leave out if you're vegetarian)

Handful fresh oregano - Roughly chopped

Handful of coriander - Roughly chopped

1 Lime - Cut into quarters 

Scramble on the Side-

Knob of butter 

1 Dollop of creme fraiche

6 large Organic/ Free Range Eggs - Whisked

Sprinkle of sea salt/ Freshly ground black pepper

1 Tablespoon of chopped coriander

2 x Hass avocado  - Roughly scooped out.

Instructions - 

Add a glug of oil to a large pan over a medium heat, followed by the chopped onions and pepper, allow to cook for a minute or two without browning them then add in the the baked beans and cannelloni beans plus the spices and seasoning, stir and allow to cook for 10-15 minutes- add a dash of water if it becomes too thick. 

Taste and adjust seasoning and spice.

For the scrambled egg, combine ingredients add to a hot non stick pan and using a spatula gently stir, remove from the heat while still a tad sloppy, it will continue to cook.

Serve all together with the avocado & Toast on the side :-)

Baba Ganoush

Baba Ganoush

Preparation Time - 5-10 minutes

Cooking Time- 15-20 minutes

Feeds- 4-6 As a snack

Ingredients - 

2 Mediums sized aubergines- Pricked with a fork and left whole

1/2 Red onion - Finely diced

2 Cloves of garlic (The smoked variety work well with this dish)- crushed and roughly chopped 

1/2 Juice of a lemon

Glug of olive oil

1 Generous bunch of basil 

Generous drizzle of extra virgin olive oil

Generous sprinkle of salt flakes

Generous sprinkle of white pepper and freshly ground black pepper

Instructions-

Start by pricking the aubergines with a fork all over then place directly onto a gas flame, turning after a minute or so once the skin starts to blister. Once blacked all over transfer to a sealable bag and allow to steam cook for 5-10 minutes, until soft. Peel of the blackened skin and roughly pull apart or chop the aubergine and return to the hob in a pan along with the chopped onion and garlic and a glug of olive oil, cook for 3-4 minutes on a medium heat. Transfer to a food processor, add the bunch of basil, seasoning and extra virgin olive oil, blitz until smooth. Taste and adjust seasoning if necessary. 

Asian Style Superfood Salad

Asian Style Superfood Salad

Feeds - 4

Preparation Time- 5-10 minutes

Cooking Time - 0 minutes

Ingredients - 

1/2 Pomegranate

1 Courgette - Sliced into ribbons- a peeler works

1 Avocado - Roughly sliced

2 Handfuls of green beans - Left raw, hard ends removed

150g Quinoa- Cook as per instructions

1 Spring onion - Finely sliced

Handful of coriander - Roughly torn

1/2 Red chilli - Finely sliced

Dressing - 

4 Large glugs of light soy sauce

4 Large Glugs of rice wine vinegar

1inch ginger - Crushed, peeled and finely sliced

1/4 Red chilli - Finely sliced 

Instructions- 

Prepare all ingredients as listed and combine in a serving dish. In a smaller bowl or jug combine the dressing, taste and adjust season -soy or vinegar accordingly- you can also add a dash of palm sugar or regular sugar or honey if you're sticking with the healthier options. Pour over and and eat immediately. 

Welsh Rarebit with Caramelised Leeks & Fresh Thyme On Roasted Tomato

Welsh Rarebit with Caramelised Leeks & Fresh Thyme On Roasted Tomato

These are the perfect option if you want to indulge but want to avoid eating bread, such a delicious snack. I actually prefer this over the bread option as the sauce is super rich the tomato helps chill it out a bit. Enjoy

Feeds 4-6

Preparation Time -10-15 minutes

Cooking Time - 4-5 minutes

Ingredients-

2 Large Beef tomatoes - Sliced into 4 thick slices

Drizzle of olive oil

Sprinkle of salt /Freshly ground black pepper

5 Sprigs of thyme

25g of butter

25g plain flour

1Tsp of Dijon

120ml Strong dark beer

1 Organic egg yolk

Sprinkle of white pepper

Sprinkle of freshly ground black pepper

160g Mature cheddar

Dash of Worcester sauce

1 Large leek - Cut into 3, then finely sliced length ways

1 Knob of butter

5/6 Sprigs of fresh Thyme 

Instructions- 

Begin by slicing up the your leek and cooking in butter with the thyme on a low heat until caramelised. 

Slice the Tomatoes and place in an oven dish with a drizzle of oil,  salt, back pepper and a few sprigs of fresh thyme. Roast on 200 for 15-20 minutes.

Melt your butter in a pan on a medium/low heat, once melted sprinkle in the flour and and stir, add in the Dijon and cook for a minute or so- be careful to not let it stick to the pan- continue to mix the whole time. Next gradually add in the beer and stir until you have a smooth mixture. You can now add in the egg yolk, again stirring thoroughly followed by the seasoning and then the 3/4 of the cheese, mix again until combined and smooth. 

Once the sauce is smooth and the cheese has fully melted, set to one side. 

Take out your roasted tomato slices and then share the caramelised leeks across the 4 slices- saving a small amount to garnish with, pour over the cheese sauce, add a dash of Worcester sauce, black pepper and place under the grill for 3-5 minutes until golden, garnish with remaining leeks and serve immediately.

Welsh Rarebit with Caramelised Leeks & Fresh Thyme

Welsh Rarebit with Caramelised Leeks & Fresh Thyme

Feeds 4-6

Preparation Time -10-15 minutes

Cooking Time - 4-5 minutes

Ingredients-

4 Slices of good quality brown seeded loaf (or whatever your preference is) - Toasted

25g of butter

25g plain flour

1Tsp of Dijon

120ml Strong dark beer

1 Organic egg yolk

Sprinkle of white pepper

Sprinkle of freshly ground black pepper

160g Mature cheddar

Dash of Worcester sauce

1 Large leek - Cut into 3, then finely sliced length ways

1 Knob of butter

5/6 Sprigs of fresh Thyme 

Instructions- 

Begin by slicing up the your leek and cooking in butter with the thyme on a low heat until caramelised.

Melt your butter in a pan on a medium/low heat, once melted sprinkle in the flour and and stir, add in the Dijon and cook for a minute or so- be careful to not let it stick to the pan- continue to mix the whole time. Next gradually add in the beer and stir until you have a smooth mixture. You can now add in the egg yolk, again stirring thoroughly followed by the seasoning and then the 3/4 of the cheese, mix again until combined and smooth. 

Once the sauce is smooth and the cheese has fully melted, set to one side. 

Toast your bread and then share the caramelised leeks across the 4 slices- saving a small amount to garnish with, pour over the cheese sauce, add a dash of Worcester sauce, black pepper and place under the grill for 3-5 minutes until golden, garnish with remaining leeks and serve immediately.

Triple the Ginger, Gingerbread Ice Cream with Panettone Waffles and Drunken Apricots

This has to be one of my favourite Christmas inspired desserts. Although a little labour intensive this dessert really does pay off. The crunchy panettone waffles combined with ginger ice cream topped with the boozey apricot syrup really is something special. Although a fair bit of effort goes into this the upside it you can prepare ahead of time, reheat the waffles in the oven and simply take the ice cream out of the freezer, the apricots take no time at all.

Triple the Ginger, Gingerbread Ice Cream with Panettone Waffles and Drunken Apricots

Triple the Ginger Ice Cream –

225ml Milk

125g Soft brown sugar

450ml Double Cream

¼ tsp Salt

1 Tbsp ginger - Roughly chopped

½ Tsp Ground ginger

1 ½ Tsp Ground Cinnamon

½ Tsp Nutmeg

5 Cloves

6 Egg Yolks

2 Tbsp Whisky

60g Molasses

1 Tbsp Candied ginger – Finely chopped

10 Gingerbread biscuits (Ginger Crunch work well)- roughly crumbled

Instructions -

Heat the milk plus half of the cream in a pan over a medium heat. Once hot add in the brown sugar, salt, chopped ginger, ground ginger, cinnamon, nutmeg and cloves stirring well until the sugar has dissolved. Allow your mixture to then cook over a low heat for an hour or two. Once the flavours have infused, combine half of the milk mixture with the whisked eggs and thoroughly mix until combined. Return the egg/milk mixture back to the pan and again thoroughly mix over a medium heat. Remove just before the liquid starts to boil. Prepare an ice bath by filling a large bowl with water and ice and sitting a smaller bowl inside it. Add the remaining cream to the bowl then pour the hot milk/egg mixture through a sieve and into the bowl with the cream. Once strained stir thoroughly and mix in the molasses and whisky. Leave the mixture in the ice bath and transfer to the fridge for 3-4 hours before transferring to the ice cream maker. For added ginger crunch and texture, add in the candied ginger and biscuits 5 minutes before the ice cream is ready then serve or keep in the fridge in an air tight container until ready to use. – If you don’t have an ice cream maker place in an air tight container in the freezer and stir every 30 minutes until frozen.

Panettone Waffles –

250g Plain flour

7g Baking powder

20g Caster sugar

1 Tsp Ground cinnamon

470ml Full fat milk

2 Eggs

30ml Vegetable oil

Handful of dried apricots – Finely chopped

Handful of raisins – Finely chopped

Large knob of butter to grease waffle maker

Instructions –

Combine all of the above ingredients except the dried fruit in a large mixing bowl until the large lumps have disappeared - be careful to not over stir before finally adding in the chopped fruit. Allow the waffle maker to heat up and give it a generous coating of butter. Add a ladle of the mixture and allow to cook until golden, this should take no longer than a minute or so. Serve while hot or reheat in the oven until crisp.

Drunken Apricots –

Ingredients -

Allow 1 Apricot per serving

2 Generous Glugs of brandy

1 Knob of butter

2 Tbsp of brown sugar

1 Star anise

1 Clove

Instructions -

Combine all of the ingredients minus the apricots and bring to the boil before reducing the heat to low. Chop the apricots into thirds or halves and lay them chopped side down in the brandy. Allow to stew for 5 or so minutes until soft, then serve. Drizzle over juice from the pan when serving.

Herb Coated Kiev Stuffed with Cranberry & Taleggio

Herb Coated Kiev Stuffed with Cranberry & Taleggio 

If you're in need of using up those Christmas leftovers then this could be the perfect recipe for you...serve as part of a roast, with greens, chop and add to make a delicious caesar salad or pack it into a sarnie...the options are endless.

Feeds -4

Preparation Time - 10 minutes

Cooking Time 30-35 minutes

Ingredients-

4 Corn Fed Free Range/Organic Chicken Supremes (breast but left on a small bone)

30g of Taleggio - Cut into small cubes

4 Tbsp of cranberry sauce

6 Cloves of garlic- Left whole

Big glug of olive oil or rapeseed oil

Herb Crust- 

4 Slices of stale bread - Blitzed into bread crumbs

50g Parmesan - Finely grated

6-8 or 1 Large handful of cooked chestnuts 

Handful of fresh thyme

Handful of fresh sage

Handful of fresh parsley

2 Cloves of garlic

Generous sprinkle of salt

Generous sprinkle of white pepper & freshly ground black pepper

Instructions - 

Start by preparing the chicken supremes - pull up the skin from one side and with a sharp knife make a slice into the thickest part of the fillet, do it on the diagonal so you can create a fairly large pocket which you can then add the taleggio and cranberry sauce to, making sure you don't slice the whole way through. Add in around a tablespoon of diced taleggio  and the same for the cranberry sauce then pull the skin back over and place in a baking tray.

TIP It's quite handy to sit the chicken supremes quite close together as it tends to help keep the taleggio and cranberry sauce from leaking.

Pre heat the oven to 180 then place the chicken supremes along with the whole cloves of garlic, some seasoning and a drizzle of oil in the oven for 8-10 minutes or until the skin begin to turn golden and crisp. 

While this is cooking place all of the herb crust ingredients in a blender and blitz until you have even green crumbs and add in the grated parmesan. 

Once the chicken has started to golden remove from the oven and pat on the the herb crust so you have a nice generous thick layer of bread crumbs, add a drizzle of oil and return to the oven for 8-10 minutes until the crust has crispened up also. Depending on the thickness of the breasts cooking time may vary so make sure you check that the chicken is cooked through, be aware that the cranberry sauce may make the chicken appear pink. 

Serve once ready.