Another new feature I’ve dragged out for the depths of my imagination (which, judging by my groundbreaking titles is more like a puddle than a never ending abyss of creativeness).
As you probably gathered from the highly innovative concept, each edition will feature one ingredient used two different ways. The two recipes featured here came about after I was sent the Dietary Specials new recipe Shortcrust Pastry.
I must preface this now by saying this is NOT a sponsored post, I just really love this product.
This is the first edition of one of my new features Speedy Sides (racked my brains to think of that title didn’t I?). The name speaks for itself, each edition will be a super quick and easy dish which will work great as a perfect side,with, or as an addition to a main meal (Depending on whether you eat for England or enjoy mini meals).
Ingredients
700g New potatoes 100g Radishes 100g Half fat creme fresh (or you can use full fat if your already bikini ready!
I always use sparkling water for batters because you get a much lighter,less greasy batter. Feel free to use beer for the batter if you want, although with this recipe a beer batter will probably overpower the taste of the prawns.
Ingredients
200g King prawns (uncooked) 100g Plain gluten-free flour (Doves Farm,Glutafin) 250ml Sparkling water 25g Cornflour (or you could use potato flour) 1 Egg 2 Pinches of salt 200g Plain yogurt (I used Greek) 2-3 Tbsp’s of mango chutney (Sharwood’s is g/f.
As I said before this was adapted from a Delicious recipe. It’s actually gluten-free, but I nearly took the roof of my mouth off with the spices so I have tweaked it a wee bit in order to make it not so spicey, but I’ll also list the ingriedents if you like a bit of spice in your life and aren’t a total wuss like me.
Ingredients
4 Cod steaks (or any other white fish) Sunflower oil A couple of limes to squeeze over your fish or for making your plate look fancy!
Phil’s original recipe contains chicken, while I have nothing against chicken, it sometimes doesn’t agree with me, so I generally leave it out. I’ll put the amounts and instructions if you want to add chicken to yours, or you can follow the amounts that I use and add extra prawns./
Ingredients Serves 4
2 Inch wedge or chorizo (you can get this cut to size at the Deli counter at your supermarket) cut into smallish chunks 200g/7oz Prawns (if your omitting the chicken, 180g if not) 1 Large red pepper diced 1 Large onion (i use white, but red is fine) finely diced 1 Crushed clove of garlic A big glug of olive oil 2 Tsp’s of smoked paprika 600ml strong stock (I use veggie stock, but feel free to use chicken) 2 Tsp’s tomato puree Small bunch of spring onions 160g white long grained rice (feel free to use brown rice if you’d like) salt and pepper If you want to add chicken you’ll need one large chicken breast cut into 2cm chunks.
Ingredients
For the Pesto
112g/4oz Basil 300ml Olive oil 90g/3oz Toasted pine nuts 4 Peeled garlic cloves 100g/3 1/2oz Grated Parmesan For the pasta
400g/14oz Of any pasta you like, I use Dietary Specials Fusilli or Penne pasta, but you could use Spaghetti if it takes your fancy, it makes no real difference to the recipe so don’t fret. 8 Rashers of bacon, you could also use a chuck of chorizo if your not keen on bacon.
As if I could be the captain of a trawler, good grief!
Ingredients Serves 4
450g/15 1/2oz Mixed, boneless fish cut into large cubes I used a mixture of prawns, cod and haddock 600ml Milk I Large leek sliced 100g/4oz Butter 50g/2oz Gluten Free Plain Flour (Dietary Specials, Glutafin, Juvela, Doves Farm) 1 Tbsp Fresh or dried parsley 50ml White wine 3-4 Medium sized potatoes for mashing 1 Tbsp Olive oil Medium sized oven proof pie dish Method
Perfect for those days when your bundled up under a blanket and its cold and rainy outside. I’ve kept some of Nigella’s original specifications from her chicken noodle soup recipe but changed a few essentials to suit my tastes. If you want to try the original recipe click on the BBC recipe search link under Links to Love.
Ingredients Makes 4-6 medium bowls of soup
1 Litre of chicken stock (I find the stock cubes quite salty, so I use the ready made liquid stock) 1x200ml Can of coconut milk (full fat or light) 150g/5oz Rice noodles (completely gluten free) if you can’t locate rice noodles use spaghetti broken up into small pieces 1 tsp Ginger (powdered or fresh, your choice) 1 tsp Cumin 2 tsp Turmeric 1 tsp Sugar Juice of a lemon or lime 200g/8oz Chicken shredded, you can use left over chicken a la Nigella, or roast a chicken breast or two and shred, adding to the soup when cool 100g/4oz Soya beans (you can find them in the frozen section in most supermarkets) Method
