Wonderful Winter Warmers
With winter settling in already, Maille, France’s leading Dijon mustard producer has developed some delicious ideas designed to beat those winter chills. Whether you want a quick and easy meal that satisfies the whole family or a simple solution to perking up your repertoire, Maille certainly has the answer. Add Maille Dijon mustard to casseroles, gravies and sauces for extra flavour and zing. Baste vegetables with Maille Wholegrain or use as a topping for home cooked gammon to really make a difference. Dijon mustard should be a staple in all store cupboards as it is so versatile it enhances almost any dish. When choosing the best mustard to do the job – choose Maille, its quality and taste is outstanding.
This winter, keep warm with some wonderful recipes from Maille and make mustard your “must – have” ingredient.
MAILLE ONE POT PORK
LEA & PERRINS WORCESTERSHIRE WARMER
The recipe for the Worcestershire Warmer: by Jill Jessop
For four people
you will need 4 x4oz. Pudding basins
Ingredients:
Suet crust
6oz. prepared suet
12oz. .Self raising flour
half a [tea sp.] salt
1 [teasp] baking powder
Spicy Lamb Filling.
1 lb organic lamb reared locally chopped into approx. 1 in. pieces.
2 hard eating pears- preferably Worcester Black Pear. However this is not
always available -Conference Pears are a good substitute.
Half a pint locally produced Perry.
1 tin chopped tomatoes
1 large onion diced.
2 cloves garlic crushed.
2 [tbsps] Lea & Perrins Worcestershire Sauce.
1 heaped teasp each of powdered cinnamon-cumin-ginger and salt.
2 [tbsps.] Virgin olive oil
approx. half a pint of water.
1 [tbsp.] pl. flour
pepper to taste.
Method:
Pre-heat oven to 200ºc.
Prepare spicy lamb dish first.
Toss lamb in cinnamon-ginger -cumin and salt
peel pears and chop into half inch pieces
heat oil in cooking pan-add tossed lamb and sauté till lightly browned.
Reduce heat and add onions and garlic. Cook gently for 1 min.
gradually add tomatoes- Perry, Lea & Perrins Worcester Sauce and pears.
add enough water in order to obtain a --coating type consistency--
cover with casserole lid and transfer to heated oven.
Cook for 15 mins at 200ºc then reduce heat to 150ºc and cook for a further 1
hr to 1 hr 30 mins until lamb is tender but still maintains its shape.
Prepare Suet Crust
grease pudding basins well with butter. Place to one side.
Take a large bowl-add in suet together with sieved flour-baking powder and
salt.
Gradually add sufficient water to bind pastry together.
Place pastry on floured board and kneed into a ball.
Divide pastry into 4 pieces. Cut off a quarter from each piece for the
pudding.
Roll pastry forwards not sideways.
Each piece of pastry must be large enough to cover the inside of the basin.
Proceed to line all the basins the same way.
Roll out 4 pudding tops. Place to one side.
When lamb is cooked season to taste and allow to cool before filling the
suet crusts. Meanwhile place steamer on hob to boil.
When filling has cooled using a perforated ladle remove the meat and pears
etc. from sauce and place in the suet crusts. Save the sauce for later.
Place the suet lids on top carefully pinching the pastry to ensure there are
no gaps.
Cover each suet crust with a double layer of foil. Secure the foil with
string round the top of each basin and make a handle with another length of
string in order to lift out the pudding from the steamer.
Steam for 1hr. and 30 mins.
Prepare Sauce
Ingredients.
Remaining sauce from pan
4 fl.oz Perry
1 teasp Lea & Perrins Worcestershire Sauce
1 handful chopped coriander.
Method:
Place remaining sauce in pan.
Add Perry, Lea & Perrins Worcestershire Sauce and coriander.
Taste and add seasoning as necessary.
To serve pudding
carefully invert the pudding --turn upside down.
Pour over the sauce.
Serve with a mixture of baby new potatoes-French beans-baby carrots and
sweet corn.
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'Tipsy blackberry and apple cupcakes' winning recipe for The 'Jane Asher Home Baker of the Year Comp 2007'
1. preheat oven to 170-180, gas mark 4 (fan assist 150-170) 2. peel, chop then gently cook apples, sugar and ‘sour apple liqueur’ in a small covered pan, until very slightly soft. Strain apple and put to one side to cool. Reserve all the lovely apple liquid, as this will be added to whipped cream when cooled. 3. using the same pan put the fresh blackberries, sugar (to taste) and a splosh of ‘sour apple liqueur and cook until ‘jammy’. Leave to cool. 4. in a separate bowl cream butter with wooden spoon adding sugar and vanilla extract, beat until light and fluffy. 5. gently mix in the beaten egg and fold sifted flour with a wooden spoon. 6. fold cooled apple pieces into cake mixture and add a tablespoon or so of milk if required to ‘almost dropping consistency’ but not too much or apples won’t ‘hold’. 7. using a metal ice cream scoop, spoon mixture into the 12 muffin cases & fill until three quarters full & make a dip in the centre of each cake. 8. cook on the middle shelf for 15-20 minutes or until golden. Test with skewer. Remove tray from oven and leave for a few minutes. Transfer cupcakes onto wire tray to cool completely. 9. cut out a teaspoon sized piece from top centre of cooled cupcake using a serrated knife. Add a teaspoon of ‘fresh blackberry jam’ into the centre. 10. start to whip the cream and add the reserved ‘apple liquid’ as just as cream begins to thicken. Whisk into soft peaks and just firm enough to pipe. Fill piping bag with cream mixture. Pipe the cupcake with the cream and top with a fresh blackberry. The cupcakes are best eaten fresh soon after baking. If refrigerated the sponge will become quite 'dense' in texture but will still be tasty. For more of Linda's tasty recipes visit www.thecookeryangel.co.uk |
Starter: serves 4
Nutritional information per serving
307 calories, 46g carbohydrate, 11g protein, 9g fat (1g saturated fat), 9g
fibre
Ingredients
1 x 420g can butter beans, drained
1 clove of garlic, crushed
1 x 50g can red peppers, drained and chopped
1 x 25g can black olives, drained and chopped
4 tbsp olive or rapeseed oil
Juice of 1 lemon
1 tbsp of sunblush tomato paste
25g sunblush tomatoes
Ciabatta bread
Ground black pepper to taste
Method
Mash the butter beans roughly with the garlic and add enough of the oil to
make a paste. Stir in the lemon juice, red peppers, tomato paste, sunblush
tomatoes, black olives and black pepper. Slice the ciabatta bread and toast
under the grill. Drizzle with any remaining oil and serve topped with the
butter bean mixture.
For more great recipes visit www.cannedfood.co.uk Top
HERB CRUSTED TUNA WITH APRICOT SALSA
Herb Crusted
Tuna with Apricot Salsa
Main Course: serves 4
Nutritional information per serving
452 calories, 37g carbohydrate, 46g protein, 15g fat (3g saturated fat),
3g fibre
Ingredients
1 tbsp olive oil
1 small onion, finely chopped
1 red chilli, deseeded and finely chopped
75g granary breadcrumbs
2 tbsp freshly chopped coriander
2 tbsp freshly chopped parsley
4 x 170g tuna steaks, fresh or defrosted
For the salsa
1 x 220g can apricots, drained & cut into small cubes
1 x 227 can chopped tomatoes, drained
1 x 198g can sweetcorn, drained
¼ cucumber, finely diced
1 red onion, finely chopped
1 red chilli, deseeded and finely chopped
2 tbsp rice vinegar
Grated zest and juice of 1 lime
1 tbsp olive oil
2 tbsp fresh mint, chopped
Method
For the salsa: Mix the chopped fruit and vegetables, add the chilli,
vinegar and the zest and juice of 1 lime and the oil. Mix thoroughly and
leave to stand for 30 minutes. Just before serving add the mint and toss
once more.
Preheat the oven 180C / 350F, gas mark 4. Heat the oil in a frying pan and
add the onion and chilli, cook until soft but not coloured. Add the
breadcrumbs, and cook for 2-3 minutes until beginning to take on colour,
stir in the herbs. Season the tuna steaks and place in a shallow ovenproof
dish. Press the herb crumbs mixture onto one side of the tuna. Bake in the
oven for 20 minutes or until the fish is cooked (It should be opaque and
firm) Serve the tuna alongside the sharp salsa with boiled potatoes, brown
rice or mixed grain bread.
For more great recipes visit www.cannedfood.co.uk Top
Chocolate Pudding
Dessertr: serves 4-6
Nutritional information per serving (135g)
391kcals/1639kJs, 44.1g carbohydrates, 8.5g protein, 20.2g fat, 2.6g fibre
Ingredients
100g butter
100g caster sugar
100g self-raising flour
50g cocoa powder
2 medium-sized eggs
425g can prunes
25g muscovado sugar
170g evaporated milk
Method
Put 100g each of butter (softened) caster sugar and self-raising flour in a
mixing bowl with 25g cocoa powder (sieved) and 2 medium-sized eggs (beaten).
Mix well until all the ingredients are combined. Drain, stone and mash the
prunes from 1 x 425g can. Add the prunes to the pudding mixture and combine
thoroughly. Smooth the mixture in 1 litre oven proof dish. Whisk 25g each of
cocoa powder and muscovado sugar into 1 x 170g can evaporated milk. Pour all
the sauce over the pudding mixture and bake 30 - 35 minutes at
1800C/3500F/Gas4 until firm on top. Serve warm dusted with icing sugar, with
cream or Greek yoghurt.
For more great recipes visit www.cannedfood.co.uk Top
CHICKEN AND PEPPER FAJITAS
INGREDIENTS
2 Skinless Boneless Chicken Breasts, cut into strips.
1 Yellow Pepper, and 1 Red Pepper, cut into strips.
1 Red Onion, thickly sliced, Half a tbsp dried oregano Quarter tbsp crushed
chillies 1 tbsp vegetable oil Grated zest and juice of one lime
1. Place the strips of chicken, peppers, onion, oregano, vegetable oil, lime
zest in a juice in a large bowl. Add plenty of seasoning and toss together
until well mixed.
2. Heat flat griddle pan, or non stick frying pan. Add the chicken mixture
and cook over a high heat for 6-8 mins, turning once or twice, until well
browned, lightly charred and cooked through. Warm the tortillas in the
microwave or in a hot dry frying pan for a few seconds.
3. Serve separately, or pile the chicken mixture in the middle of a
tortilla, add salad, a squeeze of lime and a dollop of yoghurt, or sour
cream, roll up and Enjoy!
(Recipe taken from Ainsley Harriott's Low Fat Meals in
Minutes) Top
VEGETABLE SOUP
INGREDIENTS
2 Large Carrots
2 Courgettes peeled
2 Leeks
1 Tin of chopped tomatoes
1 vegetable cube
My favourite soup recipe which is low in calories (80/85 cals per
portion) and has a 0 point value for weight watches is Homemade vegetable
soup. Its delicious and versatile. The following recipe will serve around 3
portions.
Trim and wash the vegetables then put into a large saucepan with the oxo
cube, use the can from the tomatoes and put in about one and half tins of
water. Boil up then simmer for about 1 hour. You can serve from the saucepan
or if you prefer a more smooth soup put into the blender for a few seconds.
I hope your readers will enjoy!!
Top
STICKY RIBS - Serves 4
INGREDIENTS
16 Pork Spare Ribs 1x3cm, (1in) piece of ginger thickly sliced, 2tbsp
sunflower oil, 7fl oz ketchup, 8tbsp dark soy sauce, 6tbsp sweet chilli
sauce, 100ml (4 fl oz) runny honey, 75g (2 half oz) muscovado sugar,1tbsp
Chinese five spice powder, 100 ml (4fl oz) sherry vinegar
1.Place the Ribs and ginger in a large stockpot or saucepan and pour over
cold water to cover. Bring to boil. Skim off any surface scum. Reduce the
heat to a gentle simmer and cook for further 15 minutes. Drain thoroughly,
discard the ginger and pat the ribs dry with kitchen paper.
2. Heat the oil in a large non stick wok or frying pan. When hot, fry the
bibs in batches for 1-2 minutes on each side or until lightly browned.
Transfer to a dish and keep warm.
3. Add all the remaining ingredients to the wok or frying pan and bring to
the boil. Add the ribs and stir to coat evenly in the sauce. Cook over a
gentle heat for 5-7 minutes until most of the sauce has been absorbed.
Remove the ribs and serve warm or at room temperature.
Avocado Salad (Serves 4 as a side dish)
2 x medium avocados
6 x large vine ripened tomatoes
1 x large red onion
balsamic vinegar for dressing
Peel and remove stone from avocados, slice.
Slice tomatoes (I remove the pips from mine but that is because I don't like
them!)
Halve onion and slice both halves
Arrange in a salad bowl and drizzle with good quality balsamic vinegar of
Modena to taste.
DAIRY FREE LOW GI
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