Category Archives: Sides

White Sauce for Lasagne

This recipe is for a 6 person lasagne. Simply calculate the values down for a smaller portion (10g butter and flour per 100ml milk).

Ingredients

  • 100g unsalted butter
  • 100g plain flour
  • 1 litre semi-skimmed milk
  • A pinch of ground nutmeg
  • 40-50g Cheddar cheese
  • 40-50g Parmesan/Grana Padano/Pecorino

Method

  • Melt the butter in a large pan over a medium heat.
  • Stir in the flour to form a paste, called a roux
  • Whisk in the milk little by little until you have a thick white sauce (bear in mind the cheese will thicken it a bit as well)
  • Take it off the heat and mix in the cheese and nutmeg
  • Season with salt and pepper to taste

Pork, Sage and Onion Stuffing

Ingredients

  • 1 pack of pork sausage meat
  • 1 large onion (or two small)
  • 2 apples (braeburn or gala)
  • Dry sage
  • Black pepper

Method

  • Peel and roughly chop the onion and apple.
  • Put these in a mixer with the meat.
  • Sprinkle with a good helping of pepper and sage.
  • Mix until a smooth paste
  • Line a baking tray with baking paper or foil
  • Use spoons to create stuffing balls and cook on 200 for 25-30mins

Strawberry Jam

Ingredients

  • 500g strawberries
  • 500g jam sugar (this is way too much in my opinion, I would use 300- 400g)
  • Knob of butter
  • Dash of lemon juice

Method

  • Take the tops off and middles out of the strawberries and place the good bits in a saucepan.
  • Put these on a low heat and when they soften a bit, add the sugar
  • Stir until the sugar dissolves and then add the butter
  • Turn the heat up and make it boil fast. You should not be able to control the bubbles by stirring.
  • When it gets to this point, time it for 4 minutes and then remove from the heat.

Apple Sauce

Chef’s Tip: You could also use a masher to smooth out lumps in your sauce.

Ingredients

  • 450g chopped cooking apples
  • 25g caster sugar
  • Dash of lemon juice
  • 2fl.oz. water
  • Pinch of cinnamon
  • Teaspoon of butter (maybe a little more)

Method

  • Chop the apples and put in a saucepan with all the ingredients
  • Cook on a medium heat for 15mins.
  • Then whisk to desired consistency – the more you whisk, the smoother the sauce.

 

Cranberry Sauce

Ingredients

  • 200g sugar
  • 250ml water
  • 300g pack of fresh cranberries

Method

  • Bring water and sugar to a gentle boil.
  • Add cranberries and simmer for 10mins.
  • Add a dash of orange zest or orange juice/cinnamon.
  • Remove from heat and cool.

Yorkshire Puddings

Makes: 8-10 yorkshires

Ingredients

  • 2 eggs
  • Milk (see below for amount)
  • 100g/4oz plain flour OR wholemeal flour
  • ½ teaspoon of salt
  • Enough oil for 3mm in each tin hole (just over half a tbsp usually works for me)
  • Cupcake baking trays

Method

  • Preheat the oven to 220C/200C Fan
  • Pour 3mm of oil into each cupcake hole. Heat the oil in the oven.
  • Crack eggs into jug and make the mixture up to 300ml with milk
  • Add the salt and flour and whisk until there are no lumps
  • Fill cupcake holes 2/3 of the way and cook for 20-25mins
  • DO NOT OPEN OVEN IN FIRST 10 MINS!

Moroccan Couscous

Serves: 4 people

Ingredients

  • 200g couscous
  • 1 tbsp harissa paste
  • 1 tsp cumin seeds (crushed)
  • 1 red onion
  • 100g raisins
  • 200g courgette (grated)
  • 1 carrot (peeled and grated)
  • 1 pack of flat-leaf parsley

Method

  • Put the couscous in a large bowl with the harissa paste, half the crushed cumin seeds, the red onion and raisins. Pour over 325ml boiling water and cover with clingfilm/tea towel for 10mins. Fluff up with a fork and season with black pepper.
  • Stir in the courgette, carrot and half the parsley.
  • If you like, to heat up and soften the veg, cook covered with foil at 180C for about 15mins.

Soft Fluffy Dumplings

Jamie Oliver’s recipe – serves 6 so I usually make half a batch for 2-4 people. This recipe is the full batch so just halve the ingredients if you need.

Ingredients

  • 250g self raising flour
  • 125g cold unsalted butter
  • Salt
  • Pepper

Method

  • Add the flour to a mixing bowl and then grate the butter into it
  • Add a pinch of salt and pepper
  • Use your fingers to rub the mixture together until it forms breadcrumbs
  • Add a splash of water to help bind it together
  • Roll the mixture into dumplings of your desired size
  • Place the dumplings on top of your fully cooked stew and press down lightly so that they’re half submerged
  • Cook for 20-30mins at 190C/170C Fan with a lid on

Perfect Roast Potatoes

Ingredients

  • Maris piper potatoes
  • Sea salt
  • Black pepper
  • Olive oil
  • Garlic cloves (1 clover per potato), flattened with a spoon to crack open each clove
  • Fresh rosemary

Method

  • Preheat the oven to 190C/170C fan
  • Peel the potatoes and put them in a large saucepan
  • Cover with cold water and sprinkle in some salt, then bring to the boil and cook for about 10-15mins until they are soft and a bit fluffy looking
  • Drain and leave them to dry for 2-3mins, then shake them to loosen the fluffy bits
  • Put the potatoes in a baking tray and cover with olive oil, salt and pepper
  • Cook for 20mins, until lightly golden. Meanwhile…
  • In a separate bowl mix up a generous pouring of olive oil, the chopped up rosemary and the garlic cloves
  • After the 20mins, add the mixture to the potatoes and mix them around
  • Pop them back in the oven for 20-30mins or until you’re happy with how they look. Keep cooking them if you want them crispier or more well done, whatever suits you.