Apple and Butterscotch Pie

Apple and Butterscotch Pie [for 8 people]





Ingredients:-

1. 3 sheets frozen shortcrust pastry, thawed
2. ½ cup brown sugar
3. 1⁄3 cup golden syrup
4. 20g butter
5. 1⁄3 cup plain fl our
6. 1 tsp cinnamon
7. ½ tsp nutmeg
8. 10 medium Granny Smith apples, peeled, sliced
9. 1 egg, lightly beaten
10. 2 tsp caster sugar

Directions:-

Preparation: 20 mins + chilling time
Cooking: 1 hr 25 mins

1. Grease a 20cm springform pan. Cut 1 sheet of pastry into 4 strips, lengthways. Place a strip along each edge of second pastry sheet, pressing lightly to join, to make one large square. Ease prepared pastry into pan, pressing into base. Trim edges. Prick pastry with fork and chill for 30 mins.

2. Meanwhile, place brown sugar, syrup and butter in a large saucepan. Stir on low until melted and smooth.Simmer for 2 mins. Place fl our and spices in a large bowl. Add apple, toss to coat. Add to syrup. Stir to coat.Simmer for 20 mins, stirring occasionally, until apples are just tender.

3. Preheat oven to 180°C or 160°C fan. Line shell with non-stick baking paper. Fill with rice. Blind bake for 15 mins. Remove rice and paper, bake for 5 mins.

4. Spoon apples into pastry shell. Using a 4cm round cutter, cut about 30 rounds from remaining pastry. Starting from the outside edge of the pie, arrange rounds, overlapping slightly, over apple filling. Brush pastry lightly with beaten egg and sprinkle over caster sugar. Bake for 30-40 mins, until golden and crisp. Serve apple pie in wedges with ice-cream.

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Roast Lamb with Mint Pea Puree and Salad

Roast Lamb with Mint Pea Puree and Salad




Ingredients:-

1. 1 lamb fillet
2. 1 sprig rosemary
3. 2 cloves garlic
4. 1 potato
5. 5 spinach leaves
6. 100g peas
7. Leaves of 4 mint sprigs
8. 5 sprigs of cress

Directions:-

1. Place fillet of lamb on a 1 metre piece of alfoil.

2. Add chopped rosemary and garlic, season with salt and pepper.

3. Roll up fillet in the alfoil so that the meat is completely sealed.

4. Roast fillet in 180°c oven for 8 minutes. Remove from oven. Remove foil and rest meat for 4 minutes then fry in a pan until golden.

5. Peel and grate potato, dry on paper towel.

6. Finely shred spinach and add to potato, mix well then fry in a 10cm ring until golden.

7. Boil 250ml water in a pot then add peas (reserving a few for salad) and mint leaves, cook for 5 minutes - until the peas are soft but still vibrant green. Strain and blend until smooth puree.

8. Toss cress with reserved peas and a few mint leaves in a little oil and season with salt and pepper.

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Indian Curried Lamb Shanks

Indian Curried Lamb Shanks






Ingredients:-

1. 1 tbsp vegetable oil
2. 6 lamb shanks
3. 1 large onion, chopped
4. ½ cup Rogan Josh Curry Paste
5. 400g can diced tomatoes
6. 1 cup beef stock
7. Coriander leaves and yoghurt, to serve

Directions:-

Serves: 6
Preparation: 10 mins
Cooking: 2 hours 15 mins


1. Preheat the oven to 160°C or 140°C. Heat the oil in a 10-cup capacity flameproof casserole dish. Brown the shanks in 2 batches over high heat on stove top; set aside. Add onion to the pan and cook over medium heat for 10 mins, until very soft and brown.

2. Add the curry paste and cook, stirring, for 1 min. Stir in the tomatoes and stock, and bring to the boil. Return lamb shanks to the pan, cover tightly and bake for 2 hrs in oven, until the meat is very tender.

3. Top shanks with coriander and serve with yoghurt.

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Balsamic Lamb with Spinach and Rice Salad

Balsamic Lamb with Spinach and Rice Salad



Ingredients:-

1. 1 cup (250ml) Campbell's Real Stock - Beef
2. 3 tbsp balsamic vinegar
3. 1 clove garlic, crushed
4. 1/4 tsp cracked black pepper
5. 8 lamb leg steaks

Spinach & Rice Salad

1. 1 1/2 cups (375ml) Campbell's Real Stock - Vegetable
2. 1 cup long grain rice
3. 1/2 red onion, finely sliced
4. 100g baby spinach leaves
5. 1/2 cup toasted slivered almonds
6. 2 tbsp olive oil
7. 1 tbsp fresh lemon juice
8. freshly cracked black pepper, to taste

Directions:-

Preparation Time: 20 minutes + 2 hours marinating
Cooking Time: 25 minutes
Serves: 4

1. In a jug or bowl, combine stock, balsamic vinegar, garlic and cracked black pepper.

2. Place lamb into a large snap lock bag, or non-metallic bowl, pour over marinade. Marinate in the refrigerator for at least 2 hours, or overnight, turning occasionally.

3. Remove lamb from marinade and cook, on a preheated BBQ, char-grill plate or frying pan, for about 2 minutes each side, or until cooked to your liking.


For Spinach and Rice Salad:

1. Place stock into a medium saucepan, stir in rice. Bring to the boil, reduce heat to low. Cover and cook for 12 -15 minutes or until rice is tender and stock absorbed.

2. Place rice into a large serving bowl, stir in onion and allow to cook for 10 minutes. Add baby spinach and almonds.

3. In a jug, or bowl, combine oil and lemon juice, season to taste with pepper. Pour over rice salad and toss gently to combine. Serve with lamb steaks

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Chargrilled Stuffed Squid with Green Bean, Olive and Tomato Salad

Chargrilled Stuffed Squid with Green Bean, Olive and Tomato Salad



Ingredients:-

1. 2 whole squid
2. 2 anchovy fillets
3. 1 clove garlic, finely chopped
4. 2 eschallots, finely chopped
5. 1/2 cup fresh ciabatta or sourdough breadcrumbs
6. 1 tsp finely grated lemon rind, plus 1 tbs juice
7. 1-2 tbs coarsely chopped fresh flat leaf parsley
8. ¼ cup olive oil, plus extra oil to drizzle
9. 100g green beans, blanched and refreshed in cold water
10. 1 vine-ripened tomato, blanched, peeled, seeded, and diced
11. 2 tbs sherry vinegar
12. 150g marinated kalamata olives, bruised and pitted

Directions:-

1. To clean whole squid pull the tentacles firmly to separate head from tube (try not to break the ink sac, as the ink stains), cut below the eyes and discard head and guts, push beak (mouth) out from between the tentacles, discard beak. Remove quill (see-through plastic-like feather inside hood). Wash inside well to remove any remaining gut. Cut tentacles into 1.5cm lengths.

2. Heat half the olive oil in a frying pan, cook anchovy, garlic and ecshallots until soft. Add tentacles and cook until opaque and just cooked. Season to taste.

3. Meanwhile, combine tomatoes, beans, olives, ½ tablespoon oil and vinegar in a bowl, season to taste.

4. Combine tentacle mixture in a bowl with lemon, parsley and breadcrumbs.

5. Spoon tentacle mixture into the squid hoods, leaving 1cm at the top to secure with a toothpick, drizzle with a little extra oil. Heat grillpan, cook squid, turning until golden and squid is just cooked through. Slice squid.

6. Divide salad among plates and top with squid, spoon over any remaining dressing to serve.

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Malaysian Fish Curry

Malaysian Fish Curry



Ingredients:-

1. 185g jar Malaysian curry paste
2. ½ cup fish stock
3. 400ml can coconut milk
4. 1 stem lemongrass, white part only, bruised
5. ½ small butternut pumpkin (600g), peeled, deseeded and cut into 2.5cm cubes
6. 1 small eggplant, cut into 1cm cubes
7. 500g firm white fish fillets (e.g. Basa), cut into 3cm pieces
8. 1 tbsp lemon juice
9. 1 tsp sugar
10. Roti and lime pickle, to serve

Directions:-

Serves: 6
Preparation: 20 mins
Cooking: 25 mins


1. Combine the curry paste, stock and coconut milk in a deep wok or saucepan and bring to the boil. Add the lemongrass and pumpkin, and simmer, partially covered, over medium heat for 15 mins, until pumpkin is just tender.

2. Add the eggplant and cook a further 5 mins, until it is soft. Add the fish and cook for 5 mins, until cooked through.

3. Stir in the lemon juice and sugar. Serve curry with roti and lime pickle.

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Cheesy Chicken and Spinach Lasagne

Cheesy Chicken and Spinach Lasagne


Ingredients:-

1. 1 tbsp oil
2. 1 onion, finely chopped
3. 2 cloves garlic, chopped
4. 500g chicken mince
5. 4 tbsp tomato paste
6. 400g can diced tomatoes
7. 500ml pack Campbell’s Real Stock - Salt Reduced Chicken
8. 6 instant dried lasagne sheets
9. 80g baby spinach
10. 125g light cream cheese
11. 1 cup grated tasty cheese

Directions:-

Prep Time: 15 mins
Cooking Time: 20 mins
Serves 4


1. Preheat oven to 180°C. Heat oil in a saucepan over high heat. Add onion & garlic, cook for 2 mins.

2. Add chicken mince & cook until browned.

3. Stir in tomato paste, tomatoes & stock. Bring to the boil, stirring. Reduce heat & cook for 10 mins, stirring
occasionally.

4. Spread some of the chicken sauce on the base of a 1 ½ Litre (6 cup) capacity lasagne or baking dish. Top with three lasagne sheets. Continue layering with chicken sauce, baby spinach & remaining lasagne sheets, finishing with chicken sauce. Top with small dollops of cream cheese then sprinkle over grated cheese. Bake for 20 mins or until golden brown.

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Zesty Broccoli and Tomato Pasta

Zesty Broccoli and Tomato Pasta


Ingredients:-

1. 1 tbsp oil
2. 2 cloves garlic, crushed
3. 4 tomatoes, diced
4. 1 x 1 litre pack Campbell’s Real Stock - Vegetable
5. 375g penne pasta
6. 500g broccoli stems and florets cut into small pieces
7. grated zest and juice of 1 lemon

Directions:-

Prep Time: 15 minutes
Cook Time: 25 minutes
Serves 4

1. Heat oil in a medium saucepan. Add garlic and tomatoes and cook for 2 minutes.
2. Add Campbell’s Real Stock and bring to the boil. Stir in pasta and cook, uncovered, for 12 – 14 minutes, stirring
occasionally, or until pasta is al dente and most of stock is absorbed. Do not drain.

3. Add broccoli and cook for 2 minutes or until broccoli is just tender. Stir through lemon zest and juice just before
serving.

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Catalan soup

Catalan soup ( for 6 people)
















Ingredients:-

1. 1 tablespoon vegetable oil
2. 900g/2lb beef mince
3. 2 carrots, chopped
4. 2 onions, chopped
5. 2 tomatoes, chopped
6. 25g/1oz plain flour
7. 1.2 litres/2pt hot vegetable stock

Directions:-

Heat the oil in a flameproof
casserole dish over a medium heat.
Sauté the beef until it is just
cooked, then remove and keep to
one side. Sauté the carrots, onions
and tomatoes in the same pan for
a few minutes, stirring continuously
to prevent sticking.

• Blend in the flour using a wooden
spoon, and cook for a few more
minutes. Return the cooked mince
to the casserole.

• Cover the mixture with the hot
stock, and simmer the soup gently
for about 45 minutes. Serve hot.



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Carrot & coriander soup

Carrot & coriander soup ( for 6 people)












Ingredients:-

1. 175g/6oz onion, diced
2. 50g/2oz butter
3. 500g/1lb 2oz carrots, sliced
4. 1 garlic clove, finely chopped
5. 1.2 litres/2pt vegetable stock
6. 2 teaspoons caster sugar
7. 150ml/5fl oz whipping cream
8. 2 tablespoons chopped fresh
9. coriander leaves
10. salt and freshly ground
11. black pepper

Directions:-

• In a heavy saucepan, gently sweat
the onion in the butter until soft and
translucent. Add the carrots to the
pan, and cook, stirring from time to
time, for a further 5 minutes.

• Add the garlic and stock. Season
with salt and pepper and the
sugar. Bring to the boil, reduce the
heat and simmer for 30 minutes.

• Pour the contents of the pan into
a blender or food processor, and
blitz to a purée. Pour back into a
clean pan, and add the cream and
coriander. Taste and adjust the
seasoning, then heat the soup
through gently, stirring. Serve hot.

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Boston bean soup

Boston bean soup [for 4 people]

Ingredients:-

1. 850g/13⁄4lb canned cooked pinto
2. beans, drained
3. 2 tomatoes, chopped
4. 1 celery stick, sliced
5. 1 medium onion, chopped
6. 1 bay leaf
7. 450ml/3⁄4pt beef stock
8. salt and freshly ground
9. black pepper

Directions:-

• Put the beans, tomatoes, celery,
onion, bay leaf and stock in a
medium saucepan. Cover the pan,
and bring the mixture to the boil
over a medium-high heat.

• Reduce the heat and simmer for
about 20 minutes until the
vegetables are quite soft. Leave the
soup to sit, uncovered, for a further
20 minutes. Remove the bay leaf.

• Pureé half the soup in a blender
or food processor. Mix into the
remaining soup. Season to taste
with salt and pepper, and serve.

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Borscht soup

Borscht soup





















Ingredients:-

1. 900g/2lb large raw beetroot
2. 225g/8oz onion, diced
3. 225g/8oz leeks, sliced
4. 2 celery sticks, chopped
5. 50g/2oz butter
6. 600ml/1pt chicken stock
7. 1 bay leaf
8. 150ml/5fl oz soured cream
9. salt and freshly ground
10. black pepper

Directions:-

• Boil the beetroot whole in salted water for 15 minutes. Drain and refresh in cold water. Peel and cut into 2.5cm/1in chunks.

• In a frying pan, gently sweat the onion, leek and celery in the butter until softened. Add the beetroot, stock and bay leaf. Bring to the boil, skim the surface, reduce the heat and simmer for 45 minutes.

• Discard the bay leaf, and purée the soup in a blender or food processor. Return to a clean pan, season and bring back to the simmer. Remove from the heat, stir in the sour cream and serve.



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Oriental chicken wing

Oriental chicken wing



Ingredients:-

6 chicken wings.
1 sm. clove garlic.
1 scallion.
1/4 c. soy sauce.
2 tbsp. honey.
2 tsp. rice-wine vinegar.
1/2 tsp.g rated ginger.
1/2 tsp. oriental sesame oil.
Pinch of cayenne.
1 tsp. sesame seeds.
1 tbsp. chopped fresh coriander or parsley.



Directions:-

Remove wing tips and cut wings in half at the joint. Mince garlic and scallion. Combine
soy sauce, honey, vinegar, garlic, ginger, oil and cayenne in a microwave safe dish.
Add wings and turn to coat. Marinate at least 30 minutes, turning twice. Put larger
wings at the edge of the dish. Cover with plastic and vent. Microwave on high for 5
minutes.

Rotate plate and cook 5 minutes longer. Transfer wings to a serving plate. Return
marinade to oven and cook, partially covered on high for 2 minutes. Pour marinade
over wings and turn to coat. Sprinkle with sesame seeds, scallion and coriander. 12
pieces.



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Oriental chicken tenders curried peanut chicken

Oriental chicken tenders curried peanut chicken



Ingredients:-

1 c. soy sauce
1/3 c. sugar
4 tsp. vegetable oil
1 1/2 tsp. ground ginger
1 tsp. five spice powder
2 bunches green onion
16 chicken tenders (approx. 2 lbs.)


Directions:-

Blend soy sauce, sugar, oil, ginger and five spice powder in a large bowl until the sugar
dissolves.
Stir in green onions.
Add chicken tenders to marinade. Turn to coat.
Cover chicken and refrigerate overnight. Preheat oven to 350 degrees.
Drain chicken RESERVING MARINADE. Arrange chicken in dish and bake until brown
and tender, while basting occasionally with marinade.



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Bacon & split pea soup

Bacon & split pea soup



Ingredients:-

50g/2oz dried split peas
25g/1oz butter
1 garlic clove, finely chopped
1 onion, thinly sliced
175g/6oz long-grain rice
2 tablespoons tomato purée
1.2 litres/2pt vegetable stock
175g/6oz carrots, diced
2 tablespoons chopped fresh
flat-leaf parsley
4 tablespoons single cream
100g/4oz streaky bacon rashers
salt and ground black pepper



Directions:-

Cover the split peas with plenty of cold water, cover loosely and leave to
soak for at least 12 hours.

• Melt the butter in a heavy saucepan over a medium heat, add the garlic
and onion, and cook for 2–3 minutes until soft but not coloured. Add the
rice, drained soaked split peas and tomato purée, and cook for a further
2–3 minutes, stirring constantly to prevent sticking. Add the stock, bring
to the boil, then reduce the heat and simmer for 20–25 minutes until the
rice and peas are tender. Remove from the heat and allow to cool.

• Blend three-quarters of the soup in a blender or food processor to form a
smooth purée. Pour into the remaining soup in the saucepan. Add the
carrots and cook for a further 10–12 minutes until the carrots are tender.

• Stir in the parsley and single cream. Keep warm.

• Finely chop the bacon and put in a frying pan over a gentle heat. Sauté
until the bacon is crisp. Remove and drain on kitchen paper. Sprinkle
over the soup, and season well with salt and pepper. Serve immediately.


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Chilled avocado soup

Chilled avocado soup

serves 4










Ingredients:-

2 ripe avocados,
600ml/1pt chicken stock,
2 tablespoons lemon juice,
2 tablespoons chopped fresh chives,
1⁄2 teaspoon chilli powder,
salt,
2 tablespoons sour cream, to serve.



Directions:-

• Peel and stone the avocado. Blend
or process the flesh into a purée.
Add the remaining ingredients,
except the sour cream, and blend
until smooth. Allow to chill for a
few hours before serving.

• To serve, add the sour cream, stir
through and serve the soup chilled.

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Jerusalem artichoke soup

Jerusalem artichoke soup



Ingredients:-

1 onion, sliced,
50g/2oz butter,
700g/11⁄2lb Jerusalem artichokes,
peeled and sliced,
600ml/1pt milk,
salt and ground white pepper.



Directions:-

• In a heavy saucepan over a low
heat, gently sweat the onion in the
butter until soft and translucent.

• Add the artichokes to the onion.
Cook, covered, for 10 minutes,
stirring a few times.

• Add 600ml/1pint water and the
milk. Season with salt and pepper
to taste, and simmer slowly – do
not boil or the milk may curdle.

• Purée the soup using a blender or
food processor. Taste and add
more seasoning if needed. Reheat
gently and serve.



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How to cook Almond soup

Almond soup


ingredients:-

225g/8oz blanched almonds,
minced
3 egg yolks, hard-boiled
1.2 litres/2pt chicken stock
25g/1oz butter, softened
25g/1oz plain flour
125ml/4fl oz single cream
salt and freshly ground
black pepper


Procedure:-

Using a mortar and pestle, reduce
the almonds to a paste with the
egg yolks and 1 tablespoon of the
stock. Set aside.

• Make a beurre manié by working
the butter and flour together into a
smooth paste using a fork. Bring
the remaining stock to a simmer in
a heavy saucepan. Add the beurre
manié in small knobs, whisking
vigorously after each addition until
completely dissolved. Whisk in the
almond paste until smooth, then
cook gently for 30 minutes.

• Strain the soup through a sieve into
a clean pan. Add the cream, and
season with salt and pepper.
Reheat gently and serve.

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