Cook Arford

Easy recipes from Apple Tree

Category: Main courses (page 1 of 6)

Simple squash and halloumi salad

This makes a warm salad which makes a great lunch. This serves 4 but can be adjusted.

  • 1 large butternut squash
  • Olive oil
  • Seasoning

Peel, de-seed and chop your squash into bite-sized lumps. Place in a roasting tin, toss in oil, season and roast for 30-40 minutes until soft. Toss halfway through so it gets a bit charred on all sides. Remove when cooked and keep warm.

Near the end of cooking time,

  • 225gm couscous
  • Same volume of boiling vegetable stock made with a cube or powder

Put the couscous in the stock and cover. Leave for 5 minutes then fluff with a fork.

  • Pack of halloumi
  • Olive oil

Put a splash of oil in a frying pan and heat. Chop the halloumi into cubes about 12mm across. Fry the cubes in the oil over a medium heat, turning so all sides are tinged brown.

  • Chopped parsley or coriander leaves
  • Pomegranate seeds (frozen defrosted works too)

Assemble your salad tossing together couscous, squash, halloumi, parsley and pomegranate seeds.

 

 

Greek Chicken Tray-bake

Looks after itself. Quantities are irrelevant, just use as much as you need!

Heat the oven to 200C (fan 180C)

  • Chicken breasts, thighs or a selection of chicken joints
  • New potatoes halved

Place in a roasting tin and toss about with a good glug of olive oil, and seasoning.

Roast 30 minutes

  • Handful of cherry tomatoes
  • Handful of black olives
  • Feta cheese crumbled
  • Fresh marjoram or oregano leaves
  • dash of red wine vinegar

Add to the roasting pan and return to the oven for 25-30 minutes until the chicken is cooked and the potatoes are soft in the middle. Serve with a green vegetable or salad.

Sag Aloo

Authentic enough…

  • 2 tbsp sunflower oil
  • 1 onion, finely chopped
  • 2 garlic cloves, sliced
  • 1 large red chilli, halved, de-seeded and finely sliced

Fry gently. Add

  • 500g potato cut into small cubes

Fry some more. add

  • 1 tbsp chopped ginger
  • ½ tsp each black mustard seeds, cumin seeds, turmeric

Fry some more. Add a splash of water and ½ tsp salt, cover and let cook for 10 minutes until soft. Add

  • 250g spinach   leaves

Continue cooking until wilted. Done!

Garlic Bread Salad

Quick, easy, tasty. Goes well with lamb chops or steaks. Serves 4.

Heat the oven to 200C.

  • Half a baguette
  • 4 cloves garlic, minced
  • 50gm butter (or more)

Melt the butter and mix with the garlic. Slice the baguette. Paint the slices both sides with garlicky butter, and place on an oven tray. Bake 15 minutes or until golden and crispy. Leave to cool slightly.

  • 4 lamb steaks or 8 chops
  • 1 tbs olive oil
  • Salt, pepper and sprinkling of chopped mint

Season the meat and pan fry 3 minutes each side on a hot pan. Remove from the pan and let rest to continue cooking and firming up.

  • 1 cucumber chopped into cubes
  • 4 large tomatoes chopped into cubes (or quarters halved)

Pan fry in the juices 2-3 minutes each side until charred. Make a dressing by mixing the following:

  • One lemon zested and juiced
  • 1 tbs olive oil
  • 1 tsp honey
  • salt and pepper
  • 1 tbs chopped fresh mint

Tear up the bread into chunks. Mix with the cucumber and tomatoes. Toss in the dressing. Add chopped parsley if you wish. Serve the warm salad alongside your lamb. Told you it was easy.

Make your own pitta breads

You might think – for 90p a pack of six in Tesco what’s the point? But these are awesome.

  • 500gm plain flour
  • 4gm dried yeast (half a sachet)
  • 1 tsp salt
  • 1tsp sugar
  • Glass of warm water 40 deg C

Ideally, use a food processor. If not you may reconsider going to Tesco.

Pour the dry ingredients into the processor. Give it a whizz to aerate the flour. While the motor is running gently and slowly pour in the water. The mix will start to look like crumbs. Very gently add more water a splash at a time until the dough forms a ball. Whizz for another 40 seconds. Now take the dough out and let it rise in a warm place covered in oiled cling film or plastic bag. After about an hour when it has grown by at least 50% it is ready. Pull off a fistful of dough and roll thinly, about 4mm thick. Heat a heavy griddle or frying pan (no oil) , and cook the pittas on the dry pan turning once when the under surface has brown spots. When cooked through from both sides, keep warm in a kitchen towel while you make the rest. This mix makes about 6 large pittas.

Greek lemon chicken skewers

Serves four:

  • 4 skinless chicken breasts
  • 1 teaspoon salt
  • 2 tbsp plain yogurt
  • 2 cloves garlic, minced
  • 1 tbsp minced fresh oregano or marjoram
  • freshly ground black pepper
  • 1 teaspoon lemon juice
  • 1 Tbsp olive oil

Chop the chicken into 2cm cubes. Mix everything together and leave to marinate for 1 hour.

The above plus

  • 2 lemons, thinly sliced

Thread on skewers and grill until charred on the outside and no pink shows on the inside.

Serve with pittas and tzatziki

Turkey and Chorizo Burgers

This is my favourite non-beef burger. You can make this with turkey leg mince or chicken thigh mince. Breast mince will be too dry.

  • 500g turkey or chicken mince
  • 120g diced chirizo
  • 1 tsp smoked paprika

Whizz skinned, boned thighs in a food processor with the chorizo, or if using mince, finely dice the chorizo and munch to mix. Form into burgers. Grill, fry or BBQ. Best served in a brioche bun with lettuce, mayo, tomato and melted cheese.

Swedish Pickled Herring

First catch your herring! (See www.boat-angling.co.uk) This apparently is a classic recipe for Swedish pickled herring called glasmastarsill, or glassblower’s herring. You need:

  • 450gm herring fillets (or as many as you can fit in)
  • 1/4 cup salt
  • 4 cups water

Mix the salt with the water (if you use boiling water let it cool completely) the soak the fillets in the brine for 24 hours in the fridge. Meanwhile…

  • 1 cup water
  • 1/4 cup sugar
  • 2 cups distilled vinegar
  • 2 tsp black peppercorns
  • 1 tsp mustard seeds
  • 2 tsp whole allspice
  • 3 cloves

Boil that lot for 5 minutes and let it cool completely.

  • 3 bay leaves
  • 1 red onion sliced
  • 1 lemon sliced

Drain the herrings. Now assemble the herrings, cooled pickling liquid, bay leaves, onions and lemon in jars, dividing the spices between the jars. Try and make the jars look pretty by showing the skin side of the fillets, lemon and bay leaves. Fill to the top and jiggle about to release any air pockets. Leave in the fridge for two days before sampling. It will keep in the fridge for up to a month.

Best Chilli (easy)

Found this on the Internet and it is a good one.

  • 450g minced beef
  • 1 onion
  • 1 green pepper
  • 1 tbs chopped jalapeno
  • 400g tin chopped tomato
  • 400g tin red kidney beans
  • 400g tin black beans
  • 1 pack passata
  • 125ml water or stock
  • 2 tsp chilli powder
  • 2 tbs ground cumin
  • 1/2 tsp paprika
  • 1/2 tsp cayenne pepper
  • 1 tsp salt
  • dash of cooking oil

Heat oil in an iron casserole. Chop the onion and green pepper. Heat in the oil to soften. Add the mince and stir around until the pink has gone. Add the spices and jalapeno. Cook for 1 minute more. Lob in everything else and simmer for an hour. Keep checking and if it looks like drying out add more water.

Server with rice or tortillas, plus grated cheese, sour cream, avacado and beer.

Instant pot method:

  1. Press “Saute”. Fry onion, pepper and beef as above.
  2. Chuck the rest in.
  3. Cancel Saute and put on “Chilli” for 30 minutes.

Lebanese Pickle

If you buy a kebab from a genuine takeaway or van you will usually be offered (or find) some bright pink pickled vegetable with a nice crunch and a bit of a tang. These are surprisingly easy to make, and go well with your own kebabs at home. You will need some sort of glass jar, I used a Kilner but others are available. Wilco is a surprisingly useful source for these. There are other recipes available on-line. This one does produce good pickles though. Others appear to have more salt and less vinegar. Experiment!

  • 1 large or 2 small turnips, 400-500g total
  • 1 small uncooked beetroot.

Trim off the peel and slice into sticks the size of French fries, or shorter chunkier pieces.

  • 175ml water
  • 175ml distilled vinegar (white)
  • 4 tsp salt
  • 1 chilli stabbed with a knife (optional)
  • 4 cloves garlic, peeled and left whole.

Mix the pickling ingredients and stir until the salt has dissolved.

Pack a jar with the beets and fill with the liquid. Place in the fridge and check it each day to see the pink tinge grow! The original recipe advised swirling around every few days. After a week it will be ready to eat. Keep it in the fridge and it will last a few weeks I am told. It didn’t last that long here – it was eaten. The Lebanese call these pickles “lift”. Yes, you can see Rudi in the photo.

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