Tag Archives: Food

Onion and Potato Curry

Posted on by

Onion and Potato Curry

Serves 4

This is a perfect vegetarian dish packed with flavour. It’s a delicious midweek meal for
vegetarians or those looking to eat less meat, or include as part of an Indian banquet.

Preparation Time: 15 minutes

Cooking Time: 25 minutes

1 1/2 tsp coriander seeds
1/2 tsp fennel seeds
1/2 tsp mustard seeds
1 tbsp sunflower oil
2 sticks of cinnamon
3 garlic cloves, crushed
5 dried curry leaves
1 green chillies, seeds removed and chopped
2 British brown onions, peeled and roughly sliced
2-3 tbsp coriander, chopped
5 medium-sized new potatoes cut into chunks
10 ripe vine tomatoes
250ml water
150g frozen peas
Approx. 3 tbsp thick, plain yoghurt

1. Place the coriander seeds, fennel seeds and mustard seeds in a dry pan and heat gently
until they are lightly roasted and aromatic. Pour into a pestle and mortar and ground.
2. Pour the oil into a large, heavy-based pan, place over a medium heat and add the crushed
spices, cinnamon, garlic, curry leaves and chilli, a pinch of salt and cook for two to three
minutes. Add the onion, turn the heat down low and cook for 15 minutes or until the
onions are soft and beginning to take on a golden brown colour.
3. Add the potatoes, tomatoes and water then cover and cook for 20 minutes, or until the
potatoes are tender.
4. Add the peas and cook for a further 15 minutes. Stir in the yogurt and coriander leaves and then season and serve with warm naan bread.

Winter Slaw with Grilled Lamb Chops {Recipes}

Posted on by

Winter Slaw with Grilled Lamb Chops

Serves 4

This is a fresher, lighter version of your usual mayonnaise covered coleslaw that can be made
ahead and stored in the fridge. You can also serve this slaw with steak, grilled salmon or a jacket
potato

Preparation Time: 25 minutes

Cooking Time: 10 minutes

For the winter slaw:
¼ red cabbage, finely shredded
¼ white cabbage, finely shredded
4 carrots, peeled and grated
1 British red onion, peeled and thinly sliced
1 green apples, cored and thinly sliced
1 tbsp lemon juice
2 tbsp dill, chopped
Handful lightly toasted pine nuts

For the dressing:
2 tablespoons Dijon mustard
1 tsp caster sugar
3 tablespoons olive oil
2 tablespoons walnut oil
3 tablespoons red wine vinegar
For the lamb chops
1 tsp cayenne pepper
2-3 tbsp oil
8 lamb chops
Salt and freshly ground black pepper

1. Make the dressing by mixing all the ingredients together in a jar – giving them all a good
shake. The dressing can be made ahead.
2. Place the shredded cabbages, carrots and onion in a large mixing bowl and mix well. Toss
the apple in the lemon juice and add to the vegetables along with the dill. Add the pine
nuts just before serving.
3. Add the dressing and mix well, allowing the flavours to infuse together.
4. For the lamb chops, mix together the cayenne pepper and the oil until well combined. Rub
the lamb chops all over with the mixture, then season, to taste, with salt and freshly
ground black pepper.
5. Heat a griddle pan over a medium heat; add the lamb chops and cook for 2-3 minutes on
each side, or until golden-brown on both sides and cooked, but still pink in the middle.
6. Serve the lamb chops with a serving of the winter slaw.

Summer Bread Salad {Recipes}

Posted on by

Summer Bread Salad

Serves 4

This is such a versatile salad, make ahead of time and take as a packed lunch or ideal on a picnic.
The longer you leave it the more intense the flavours.

Preparation Time: 1 hour

1 small cucumber, roughly chopped
1 large British red onion, roughly chopped
3 very ripe tomatoes, roughly chopped
2 ready roasted peppers, roughly chopped
2 tbsp capers, rinsed and drained
1 small stale crusty loaf, ripped into large cubes
Sea salt and freshly ground black pepper
3 tbsp extra virgin olive oil
2 tbsp red wine vinegar
1 red chilli, finely chopped
1-2 tsp sugar

Handful fresh basil, freshly torn

1. Place the cucumber, red onion, tomatoes, roasted peppers and capers in a large bowl and
add the bread. Mix well and season with salt and pepper.
2. Whisk the olive oil, red wine vinegar, chilli and sugar and some salt and pepper together
and add to the bowl with the basil. Give it a good mix, then cover and leave in the fridge
for at least and hour overnight for the flavours to combine. The bread should feel moist
but not soggy. Serve as a starter or a salad.
3. Tip: if you do not have very stale bread – rip your bread and bake in the oven for 7-10
minutes until beginning to crisp.

Spicy Filled Roasted Stuffed Onions

Posted on by

Frost is going to be publishing a number of recipes all based around British onions. Here is the first one. Yum.

Spicy Filled Roasted Stuffed Onions

Serves 4
These beautiful roasted onions are filled with a delicious, spicy lamb mince. You can substitute
lamb mince with beef mince if you prefer.

Preparation Time: 20 minutes

Cooking Time: 1 hour

4 large British red onions peeled
1 tbsp oil
225g lean lamb mince
2-3 tsp Ras El Hanout spice mix
Salt and freshly milled black pepper
50g sultanas
Grated zest of 1 lemon
2tbsp freshly chopped mint
2tbsp freshly chopped flat-leaf parsley
50g feta cheese, crumbled
125ml hot vegetable stock

1. Preheat the oven to 180°C/ fan oven 160°C, Gas mark 4,
2. Place the onions on a chopping board and cut off the top of each onion. Use a small knife
or spoon, remove the centre of each onion, keeping about2-3 layers of the onion. Finely
chop the removed onion.
3. Carefully trim the root end of each onion so they stand up and stand in an ovenproof dish.
4. Heat the oil in a large pan and fry the chopped onion until beginning to soften. Add the
mince and cook for a further 5-7 minutes or until the mince is brown. Drain any fat or
liquid that may be in the pan. Return the mince and onion to the pan.
5. Add the spice and seasoning and continue to cook for 2-3 minutes.
6. Remove from the heat and stir in the sultanas, lemon zest, herbs and feta
7. Spoon the mince filling into each onion, packing tightly.
8. Pour the stock around the onions, cover with foil and bake for 40 minutes.
9. Remove the foil and continue to cook uncovered for a further 20 minutes, or until the
onions are tender.
10. Serve the roasted onions with a mixed salad or couscous.

How to Make Perfect Pancakes

Posted on by

With Shrove Tuesday (21st February 2012) fast approaching, our thoughts are turning to creating that perfect pancake to help celebrate Pancake Day the traditional way.

So to help you make this year’s batch the tastiest yet, here are a few tips to see you through:

1. For the creamiest of consistencies, always measure your ingredients precisely and mix them with a large whisk to add air to the batter

2. Heat your frying pan for two or three minutes before adding butter to the pan to avoid burning and impairing the flavour of your pancakes

3. For a thin, crepe-style pancake, add two tbsp. of batter to the hot pan and spread evenly around the pan with the back of your spoon or ladle

4. Cook for 30 seconds on each side, flipping or turning in between, dependent on how energetic you’re feeling!

5. Add the topping of your choice – a drizzle of PLj Lemon Juice and a sprinkling of sugar is a traditional favourite – and enjoy!

Ingredients for the perfect pancake (makes 6-8 pancakes in an 18cm pan)

110g sifted flour

1 egg

100ml milk and 50ml water

50g butter, for frying

To serve: PLj Lemon Juice and a sprinkling of sugar

Sift the flour and salt into a large mixing bowl. Make a well in the centre of the mixture and break the egg into it. Whisk the egg together with the flour, and while continuing to whisk gradually add the milk and water until you have created a smooth batter. Add 2tbsp of the batter to your hot pan, evenly spread and cook for 30 seconds on each side. For a traditional taste, add a splash of PLj Lemon Juice, a sprinkle of sugar and enjoy!

An invigorating support to calorie-controlled diets, PLj is a blend of lemon juice and is rich in vitamin C – a 25ml serving contains at least 75% of the recommended daily intake and just 9 kcals – yet is free from all artificial colours, flavours and sweeteners.

With approximately 20 servings per bottle, PLj is the easy way to enjoy real lemon juice, but without the mess or hassle of chopping and squeezing. PLj is available from Tesco, Sainsburys, Waitrose, Morrisons, Holland & Barrett and all good health food stores priced £2.29 (RRP) for 500ml.

A few facts about Pancake Day

· Pancake Day is known as ‘Shrove Tuesday’ in the UK, and falls on the day before Ash Wednesday, or the first day of Lent

· The day is known as Pancake Day because pancake recipes were traditionally made to use up stocks of flour, milk and eggs, which were forbidden during the abstinence of Lent

· The word ‘Shrove’ is derived from the Old English ‘shrive’, meaning to ‘confess all sins’. On Shrove Tuesday, people would go to church and be ‘shriven’ ahead of the start of Lent on Ash Wednesday

· In the UK, the term ‘shroving’ was a custom in which children sang or recited poetry in exchange for food or money

· Meanwhile, ‘Lent Crocking’ was a term used to describe a custom whereby children would knock on doors asking for pancakes – and throw broken crockery at the doors of those who declined their requests!

· Pancake races are held around the UK on Pancake Day. One of the most famous takes place in Olney, where according to local folklore, in 1445 a woman of Olney heard the shriving bell while she was making pancakes and rushed to the church, frying pan in hand. Participants of the now world-famous Olney Pancake Race must be local housewives and wear an apron and hat or scarf when taking part!

· Pancake Day is celebrated differently around the world. In Brazil, Pancake Day is known as Terca-feira gorda and is the final day of the carnival in Rio De Janeiro while in New Orleans the day is marked by the Mardi Gras carnival

Flipping Pancakes On Their Heads

Posted on by

It’s pancake time and Frost has new Ocado recipes to tickle your taste buds this Shrove Tuesday

Ocado is mixing up more than batter for Pancake Day with a range of quirky recipes to excite the taste buds. Whether you’re a traditionalist looking for a twist which isn’t just lemon, or fancy yourself as the new chef on the block, there’s a crepe recipe to suit all palates and cookery skills this Shrove Tuesday.

Baked Pear and Caramel Pancake Pudding

Using the nation’s burgeoning obsession with baking as inspiration, the Ocado Baked Pancake Pudding is an ideal recipe for all those Great British Bake Off fanatics. Created by Ruth Clemens, runner up of the 2010 series, this scrumptiously sweet and fruity pancake pudding is sure to be popular with all the family.

Lemon Curd

Putting a spin on an old favourite, the traditional lemon and sugar pancake, Ocado has created an exceptionally more-ish lemon curd cold topping to add real zest to your Tuesday treat.
Ham Hock, Gruyere and Duck Egg Galettes

Pancakes aren’t just for desert you know. This crispy, grilled Galette is truly tasty and a great dinner for those who prefer savoury treats. It looks pretty fantastic too – one to impress your Pancake Day dinner party, for certain.

Ban Xeo

If you have an adventurous palate, take on the Ban Xeo. Bursting with flavour this traditional Vietnamese spicy chilli, chicken and prawn pancake has a truly exotic edge. Invite loved ones over to celebrate your skill as well as those popular pancake festivities.

Healthy Spelt and Buttermilk Baby Pancakes

Ocado’s baby pancakes are a lighter option for those who aren’t looking to overindulge in the Shrove Tuesday festivities. These little wonders are topped with poached dried fruits, Greek yoghurt and sweet honey for a healthy touch. Delicious.

For further information on recipes and ingredients visit www.ocado.com.

From a Muffin Top to a Skinny Muffin

Posted on by

From a Muffin Top to a Skinny Muffin

By Alison Clark, independent nutritionist and spokesperson for Europe’s no 1 healthy eating plan, Eurodiet.co.uk,gives advice on how to get rid of a muffin top.

What is a muffin top?

According to the Oxford Dictionary a muffin top is “a roll of fat visible above the top of a pair of women’s tight-fitting low-waisted trousers”. You might also call it spare tyre, love handles or back roll but either way, what most of us want to know is why is it there and how can we get rid of it?

In some cases, the only risk from the over spilling of flesh above the waistline is one of sinning against fashion. However, for many more this excess fat could be a sign of central obesity, indicating a real risk to future health.

As we are often reminded, being overweight is bad for your health. What many people don’t realise is that carrying extra fat around the middle of your body can put you at an even higher risk. This is because there are two types of fat with different characteristics: the fat carried under the skin, called subcutaneous, and the fat stored around the tummy surrounding the organs, which is called visceral fat. Visceral fat is the most dangerous, significantly increasing your risk of type 2 diabetes, heart disease and high blood pressure.

How do I know if I am at risk?

Get to know your body! Apple shaped people store more fat around the middle than pear shaped. It’s a good idea to make a habit of measuring your waist circumference – see the table below for the key limits.

Increased risk

Very high risk

Women

80 cm or more

88 cm or more

Men

94 cm or more

102 cm or more

To measure your waist accurately, use a soft tape measure and aim for halfway between your hip bone and your lowest rib. If you’re not sure, measure just above your belly button – the important thing is to always measure the same place so that you can keep track of any changes.

What can I do about it?

The only way to reduce fat is to lose weight! The best way to do this is with a combination of a balanced diet and regular exercise and the good news is that shrinking that muffin top won’t be the only benefit of adopting a healthier lifestyle.

Eat plenty of fresh fruits and vegetables, aim for at least five different ones every day to ensure that your body gets all the vitamins, minerals and fibre it needs. If you prefer a little help and want to go on a diet, try a high protein diet such as Eurodiet.co.uk, they have revered engineered foods normally associated with high carbs into high protein such as bread, pasta and risotto. Base your meals on wholegrain starchy carbohydrates to make sure that you have plenty of energy throughout the day. Include lean meat and fish and try some alternative protein sources for a change such as pulses and eggs.. Make sure you also include low fat dairy products in your meals to get the calcium your bones need. Avoid fatty, sugary, fried and salty foods and drink plenty of water.

Finally, in order to have a healthy lifestyle and lose the love handles, you will need to exercise. Although targeting your stomach with sit ups or crunches will help to tone the muscles in that area, it will not specifically reduce abdominal fat – you need to lose weight from your whole body. Start with 30 minutes a day or moderate activity and build up from there. If you are not sure then speak to a personal trainer or gym staff who will be able to advise you on the best exercises for you.

RIBA Restaurant Review.

Posted on by

RIBA restaurant at art deco gem 66 Portland Place, London W1

 

I have had many a party at RIBA, it is a wonderful venue. I had never eaten at the restaurant before and was incredibly impressed by the food and the service. No one likes to eat alone so I went to review this restaurant with my friend, New Statesman columnist Nicholas Lezard.

 

The venue is bright and airy, in the summer you can eat outside. There is always a lot going on at RIBA.

 

What I ate.

 

Middle white pork belly

 

Black pudding, quince

 

Jerusalem artichoke and red onion fritters

 

Braised lentils, grilled artichoke hearts

soft poached egg

 

Baby leaf salad, cherry tomatoes, cucumber

 

White chocolate mousse

 

Dark chocolate honeycomb, gold leaf

 

What Nicholas ate:

 

Seared scallops

 

Leeks, candied hazelnuts, black olive powder

 

Braised Yorkshire venison

 

Sautéed girolles, truffled mash, redcurrants

 

Sticky toffee pudding

 

Clotted cream, butterscotch sauce

 

Curly kale, garlic butter

 

The starter comes on black, granite slabs, a touch that I found different and original. They are very good at presentation. My pork belly was done perfectly.

 

The food tasted like heaven, the fritters I had were absolutely delicious. The different consistency of the ingredients of my main meal worked brilliantly. I didn’t know lentils could taste so good. My egg was poached perfectly. The fritters were crispy, as all fritters should be. At first I wasn’t sure how all the ingredients would work together, but they do, beautifully.

 

I had a side salad with my main even though it wasn’t necessarily needed. The main was very filling. I liked that they put balsamic vinegar on my salad. The staff were also attentive and eager to please.

 

My white chocolate mousse was absolutely divine and was a visual treat too.

 

To drink I had port and coca cola. Nicholas had red wine and port.

 

RIBA is a good restaurant, the food is divine, the staff expert and the location incredibly up-market. I highly recommend. I will definitely be eating here again.