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Easy recipes from Apple Tree

Category: Main courses (page 1 of 7)

Husspi

I like breaded scampi. I catch too many dogfish. Last weekend I caught dozens, all went back but one was deeply hooked so I tried an experiment. It worked, so I’ll share it here.
Take one dogfish, skin and fillet it to remove the backbone. I always freeze dogfish for a week but some would say that is unnecessary. Anyway, I did.
Thaw the fillets and slice into scampi-sized pieces.
Beat an egg and put in a bowl. Put to one side.
Make a mug of breadcrumbs by whizzing up a few slices in a blender.
Mix in a teaspoon of garlic salt, a fierce grinding of black pepper and a violent shake of cayenne pepper. Forgot to mention, if you have some parsley, add a small handful to the breadcrumbing process and whiz that in too.
Pour some cooking oil into a pan to a depth of 2cm and heat to 190C (or when a cube of bread goes brown in 30 seconds)
Dip your fake scampi in the egg then in the breadcrumb mix then drop in the hot oil. After a minute flip them over. After another minute they should be brown and crispy. Remove and drain on some kitchen paper. They should look like this and taste extremely good, with or without embellishment of tartar sauce or lemon juice.

Greek Oven-Grilled Chicken

This works for chicken quarters or a spatch-cocked whole chicken. First marinade your bird.

  • Chicken
  • Juice of 1 lemon
  • 2 crushed garlic cloves
  • 2 tbs olive oil
  • salt and pepper

Mix, then rub all over the chicken. Put everything in a plastic bag and massage the marinade into the chicken. Squeeze air out of the bag, tie off and chill for an hour or two – or more.

Heat the oven to 190C. Put portions or spatch-cocked chicken on a pan and oven roast for between 40 minutes and an hour until cooked. You can finish it under the grill if you like it charred and crispy. You can also cook this over a BBQ, or cook in the oven and finish on the BBQ. Great with Greek potatoes, halloumi and asparagus

Herring Brunch

This is very quick and easy – or at least it is once you have caught and butterflied your herring. Three to four minutes of actual cooking time. For one brunch:

  • 2 herring – scaled, gutted, head removed and butterflied (slit open, squash the back down on a board then peel away the backbone and ribs)
  • seasoning of choice: sprinkle with Potlatch, lime and chilli rub, Cajun or any seasoning mix you fancy

Head some oil in a frying pan until smoking hot. Fry the herring fillets until crispy on the surface. Meanwhile, toast a slice of bread and poach an egg. Assemble as in the photo and sprinkle on some fresh chives.

Easy Pulled Pork

…with the One Pot!

  • Pork (leg or shoulder joint), cut into 2 inch cubes
  • Splash of oil

Brown on Saute setting. Add

Cook on Normal for 60 minutes. Let it de-pressurise naturally. Remove pork and shred. Put the liquid in a pan (remove any fat first) and reduce by half. Mix back into the pork and heat through. Serve on buns with sides (jacket potato, slaw, corn) and more Kansas BBQ Sauce.

Best Cottage Pie

Still the best.

  • 1 onion chopped
  • 1 large carrot chopped
  • 1 celery stick chopped
  • 1tbs oil

Sweat in oil until the onion is softening

  • 500gm steak mince

Cook with the vegetables, stirring until all pink has gone

  • 2 tbs tomato puree or half a tin of chopped tomatoes
  • 500ml beef stock (Oxo cube is fine)
  • Season well with salt and black pepper

Cover and simmer the beef mince while you peel enough potatoes to make a mash to cover. The quantity here is debatable. You want enough potato to cover the top of the dish, but you could bulk up with more to make the dish stretch further. Boil the potato and mash them when cooked, adding a bit of milk and butter if they are a bit dry.

Put the oven on to 180C and find a suitable pie dish. Ladle the beef and veg mix into the dish. If it has dried out, add more beef stock – it needs to look very sloppy. Carefully cover the dish with potato and fluff up the top so it goes crispy, and cook for 30  minutes. The ultimate comfort food, served with a green vegetable.

Slow cooked lamb Madras curry

This takes a lot of time but not much work. First make a curry paste and marinate your lamb, half an hour minimum or up to two days in the fridge.

  • 1 lamb shoulder or two halves
  • 1.5tbs mustard seeds
  • 4tbs coriander seeds
  • 2tbs cumin seeds
  • 2 tsp cardamom seeds from inside the husks

Dry fry until they give off a scent. Grind to a powder in a pestle and mortar. Add

  • 5 red chillies
  • 4 cloves garlic
  • 2 x 5cm pieces of ginger
  • 1-2tbs chilli powder
  • 1stp turmeric
  • 3tbs tomato puree
  • 1tbs vinegar
  • 60ml oil

Whizz to a paste. Smear all over the lamb and set aside to marinate (in a plastic bag works well)

When you are ready to start cooking, scrape all the paste off the lamb and reserve. Put the oven on 220C and sear the lamb for 20 minutes. Meanwhile start on the sauce.

  • 4 onions sliced
  • oil

Sweat the onions very gently in a pan for 10 minutes. Add the reserved curry paste and cook another 5 minutes. Add

  • Can of chopped tomatoes
  • 400ml lamb or chicken stock
  • 1 aubergine, chopped into chunks

You can either cook in a very low oven or in the Instant Pot/Slow cooker. For the oven method, put the lamb and sauce in a pot with a tightly fitting lid and cook 170C for 3.5 hours. Watch it doesn’t dry out. A safer option is put it all in the Instant Pot and put on Slow Cook High Heat for 5 hours. You will probably need to reduce the sauce at the end if you have used the Instant Pot – simply take the lid off, put on Saute and bubble away. When you are ready to serve, take the meat off the bone (it will fall off), remove fat etc and put the lean meat chunks a serving bowl with the sauce. Top with plain yoghurt and fresh coriander. We served this with naan and a dhal.

 

Lamb Flatbread

Adapted from a Waitrose card…

For two people: First make your flatbread dough.

  • 250g strong white flour
  • 15g butter
  • 5g dried yeast
  • 5g salt

Whizz in the food processor

  • 150ml warm water

Whizz for 45 seconds. Take out, cover in an oiled piece of clingfilm and leave to rise for an hour in a warm place.

Now get on with the meat part.

  • Half an onion, chopped
  • 1 garlic clove, crushed and chopped

Fry gently in oil until until translucent

  • 250g lamb mince

Fry in the onion pan until brown all over

  • 1 tsp of North African/Lebanese/Israeli spice mix (your choice) Try Baharat

Fry one minute

  • 1 tbs tomato paste
  • 2 small tomatoes, chopped
  • 1 tbs pine nuts
  • 2 tbs raisins
  • 50g cubed halloumi

Mix together.

Heat the oven to 200C. Divide the dough into two, roll out to a pitta shape and put on an oiled oven tray. Spread the meat mixture over like a pizza. Bake for 15 minutes. Sprinkle over chopped parsley. Enjoy.

We served this with a North African veg stew on the side.

  • Half an onion chopped
  • 1 garlic clove chopped

Fry gently in oil

  • 3 new potatoes, cubed
  • 1 tsp North African spices

Fry for one minute

  • 1 tin chickpeas
  • Half a tin of tomatoes
  • Half a cup of water
  • Half tsp salt

Cook gently for 15 minutes until the potatoes are tender

  • 2 large handfuls of fresh spinach

Cook away until the spinach wilts – about 3-4 minutes. Stir in and serve.

 

Butternut squash and lentil dhal

Easy.

  • prepared squash
  • 2 tbs mild curry paste
  • oil
  • seasoning

Put cubes of squash in an oven tray, toss in oil and curry paste and season. Cook in a 200C oven for 30 minutes until soft. Meanwhile…

  • 200g green lentils
  • 600ml vegetable stock

Put in a pan and simmer 40 minutes or in a pressure cooker for 6 minutes.

  • 100g spinach
  • 1 lime, zested and juiced
  • pack of coriander, leaves chopped

Add to the lentils. Add the squash and heat until the spinach has wilted.

  • 1tbs desiccated coconut

Heat in a pan until slightly brown

  • 50 pomegranate seeds

Serve in bowls.  Add pomegranate seeds and coconut on top. Serve with warm naan breads and plain yoghurt.

 

 

 

Vietnamese Turkey Mince

Finger food.

  • 500g turkey mince (or chicken thigh mince)
  • dash of oil

Stir fry until it looks cooked.

  • 1tbs fish sauce
  • 1 tbs rice wine vinegar
  • zest and juice of 2 limes
  • 1tbs brown sugar
  • 1 red chilli de-seeded and chopped
  • 3 spring onions chopped

Add to the mince and keep cooking another three minutes

  • small handful mint leaves chopped
  • handful of fresh corainder leaves

Chop the herbs and add to the mince

  • Cooked noodles
  • Lettuce leaves
  • Chopped peanuts

Scoop mince into a lettuce leaf, add some noodles and peanuts. Roll up and eat. Add sweet chili sauce or any oriental hot sauce if you like.

 

Spanish chicken with chickpeas and chorizo

Awesome and easy.

  • 1 lemon
  • 1 chicken
  • 1tbs sweet paprika
  • oil
  • seasoning
  • 850g potatoes cut into chunks
  • 220g chorizo cut into chunks

Zest the lemon. Save the zest and cut the lemon in half. Stick it inside the chicken. Oil the chicken and coat with paprika. Season. Heat the oven 200C/180C fan. Put the chicken in an oven tray. Toss the chorizo and potatoes in oil and put around the chicken. Cover with a tent of foil. Roast 30 minutes

  • 1 whole garlic bulb, cloves peeled and left whole
  • 1 lemon cut into wedges

Add to the oven tray among the potatoes and roast another 30 minutes

  • 2 x 400g cans chick peas drained
  • 200ml hot stock
  • 200ml white wine
  • 2 pinches of saffron

Add the chickpeas to the tin. Mix the other ingredients and pour around. Take the foil tent off and roast another 30 minutes. Check for done-ness and give a bit more time if not cooked, then let rest for 10 minutes before serving. Sprinkle over some chopped parsley if you have some.

  • 300g Greek Yoghurt
  • Lemon zest you saved from earlier
  • Pinch of paprika

Mix up and serve with the chicken. A crusty baguette is all you need. Plus wine or a cervezas of course.

 

 

 

 

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