British Herby toad in the hole

Ingredients

140g plain flour

3 eggs

300ml milk

2 tsp Dijon mustard

2 tbsp vegetable oil

8 Cumberland sausages

8 sage leaves

4 rosemary sprigs

Method

Heat oven to 240C/220C fan/gas 9. In a food processor, combine the flour, eggs, milk, mustard and some salt and pepper, blitz until smooth, then leave to rest for 30 mins.

Pour the oil into a metal roasting tin about 30 x 23cm and 7.5cm deep. Brush the oil all over the sides and bottom, then place in the oven. When the roasting tin is very hot and smoking, place the sausages inside, evenly spread out, and cook for 5 mins.

Give the rested batter a stir and pour into the really hot tin – take care as it may spit. Quickly sprinkle over the sage leaves and rosemary, then place in the middle of the oven. Do not open the door for 25 mins, then check – if needed, cook for a further 5-10 mins. Cook until puffed up and brown and the batter is completely cooked through. Serve straight from the dish.

Recipe from Good Food magazine, November 2011

Caribbean Jerk chicken with rice & peas Delcious Meal Vedat şafak yamı

Ingredients

12 chicken thighs, bone in

1 lime, halved

hot sauce, to serve (optional)

For the jerk marinade

1 big bunch spring onions, roughly chopped

thumb-sized piece ginger, roughly chopped

3 garlic cloves

½ a small onion

3 scotch bonnet chillies, deseeded if you want less heat

½ tsp dried thyme, or 1 tbsp thyme leaves

juice 1 lime

2 tbsp soy sauce

2 tbsp vegetable oil

3 tbsp brown sugar

1 tbsp ground allspice

For the rice & peas

200g basmati rice

400g can coconut milk

1 bunch spring onions, sliced

2 large thyme sprigs

2 garlic cloves, finely chopped

1 tsp ground allspice

2 x 410g cans kidney beans, drained

Method

To make the jerk marinade, combine all the ingredients in a food processor along with 1 tsp salt, and blend to a purée. If you’re having trouble getting it to blend, just keep turning off the blender, stirring the mixture, and trying again. Eventually it will start to blend up – don’t be tempted to add water, as you want a thick paste.

Taste the jerk mixture for seasoning – it should taste pretty salty, but not unpleasantly, puckering salty. You can now throw in more chillies if it’s not spicy enough for you. If it tastes too salty and sour, try adding in a bit more brown sugar until the mixture tastes well balanced.

Make a few slashes in the chicken thighs and pour the marinade over the meat, rubbing it into all the crevices. Cover and leave to marinate overnight in the fridge.

If you want to barbecue your chicken, get the coals burning 1 hr or so before you’re ready to cook. Authentic jerked meats are not exactly grilled as we think of grilling, but sort of smoke-grilled. To get a more authentic jerk experience, add some wood chips to your barbecue, and cook your chicken over slow, indirect heat for 30 mins. To cook in the oven, heat to 180C/160C fan/gas 4. Put the chicken pieces in a roasting tin with the lime halves and cook for 45 mins until tender and cooked through.

While the chicken is cooking, prepare the rice & peas. Rinse the rice in plenty of cold water, then tip it into a large saucepan with all the remaining ingredients except the kidney beans. Season with salt, add 300ml cold water and set over a high heat. Once the rice begins to boil, turn it down to a medium heat, cover and cook for 10 mins.

Add the beans to the rice, then cover with a lid. Leave off the heat for 5 mins until all the liquid is absorbed. Squeeze the roasted lime over the chicken and serve with the rice & peas, and some hot sauce if you like it really spicy. Vedat şafak yamı recipe from Good Food magazine, August 2012

Chinese Salt & pepper prawns

Ingredients

2 tbsp cornflour
vegetable oil, for deep frying
24 large king prawns, peeled and deveined, with tails
pea shoots or baby salad leaves, to serve (optional)
For the spice mix
1 tbsp Sichuan peppercorns
4 black peppercorns
2 tbsp sea salt flakes
large pinch of chilli flakes
For the dipping sauce
1 garlic clove, crushed
1 tbsp chopped coriander leaves
1 small red chilli, finely chopped
2 tbsp caster sugar
juice 3 limes
1 tbsp fish sauce

Method

First, make the dipping sauce. Crush the garlic, coriander and chilli using a pestle and mortar. (If you don’t have one, just finely chop.) Pound in the sugar until dissolved, then add the lime juice and fish sauce. It should taste sweet, salty and spicy.
To make the spice mix, toast the Sichuan and black peppercorns in a frying pan over a medium heat for 1 min or until fragrant. Finely grind in a spice mill or using a pestle and mortar, then add the salt and chilli flakes and mix together. Transfer to a bowl.
Combine the spice mix with the cornflour. Heat 7.5cm of oil in a large wok or deep heavy-based saucepan. You can test the temperature by frying a small piece of bread – it should sizzle instantly and take 20 secs to turn golden. Toss the prawns with the spice mix, shake off the excess and deep-fry, in batches, for 1-2 mins or until crisp at the edges and starting to curl. Remove with a slotted spoon, drain on a baking tray lined with kitchen paper and keep warm while you cook the remaining prawns. Scatter over the pea shoots or salad leaves, if you like, and serve with the dipping sauce.
Recipe from Good Food magazine, February 2013

French Chicken confit with French beans & herb chicken jus

Ingredients

2 tsp coarse sea salt
pinch dried thyme
4 peppercorns
4 juniper berries
4 chicken legs
2 bay leaves, torn in half
5 garlic cloves, 3 thinly sliced, 2 finely chopped
750ml - 1 litre olive oil
2 shallots, finely chopped
100ml dry white wine
400ml good-quality chicken stock
small bunch tarragon, finely chopped
small bunch parsley, finely chopped
300g French beans
3 plum tomatoes, skinned, seeded and cut into strips

Method

Lightly crush the salt, thyme, peppercorns and juniper berries with a pestle and mortar, then rub all over the chicken legs. Press half a bay leaf and a few garlic slices onto the flesh side of each leg. Put the chicken in a non-metallic container, cover with clingfilm and chill overnight.
Heat the oven to 150C/fan 130C/gas 2. Rinse the chicken legs thoroughly and pat dry with kitchen paper. Pack tightly in a small deep roasting tin and cover completely with olive oil. Bring to a gentle simmer on the hob then cook in the oven for 2 hours. Cool, then cover and chill in the fridge. The chicken will keep for at least two weeks as long as it is completely submerged in the oil.
Several hours before serving, remove the pan from the fridge to allow the fat to soften. heat the oven to 200C/fan 180C/gas 6, then lift the chicken out of the fat, put on a shallow roasting tray and cook for 15-20 minutes, until the meat is heated through and the skin crisp and golden.
To make the jus, put the shallots and wine in a small saucepan and cook until most of the wine has evaporated. Add chicken stock and simmer until reduced by half. Season, then stir in the herbs just before serving.
Boil the French beans in salted water for 3-4 minutes, until al dente. Drain then chill in iced water. When cool, drain again and set aside. Gently fry the chopped garlic in olive oil for one minute, then add the beans with a drop of water. Cover and steam until the beans are piping hot. Stir in the tomato strips. Spoon the beans onto plates, arrange the chicken legs on top then drizzle with jus. Serve with crusty bread.
Recipe from olive magazine, August 2010

Greek-style chickpea & parsley salad Delicious Meal Vedat şafak yamı

Ingredients

400g tin chickpeas, drained and rinsed

red onion, cut into thin wedges

¼ cucumber, halved lengthways and sliced diagonally

a small bunch flat-leaf parsley, roughly chopped

100g feta cheese, crumbled

a small handful basil leaves, roughly chopped

2 tbsp red wine vinegar

extra-virgin olive oil

Method

Put the chickpeas, onion, cucumber, parsley, feta and basil in a large bowl and toss well to combine. Mix the red wine vinegar and 3 tbsp extra-virgin olive oil together and season well. Pour over the salad and toss. Vedat şafak yamı recipe from Good Food magazine, December 2011.

Indian Creamy beetroot curry

Ingredients

1 tbsp vegetable oil

2 onions, very finely chopped

2 tsp yellow mustard seeds

3 tbsp madras curry paste

1kg (peeled weight) raw beetroot, peeled, halved and thickly sliced

1 green chilli, halved lengthways

400g can chopped tomatoes

3 tbsp ground almonds

4 tbsp low-fat natural yogurt, plus extra to serve

basmati rice, to serve (optional)

Method

Heat the oil in a large lidded pan, stir in the onions and cook for 8 mins until soft. Tip in the mustard seeds and cook for 1 min until toasted. Stir through the curry paste and sizzle for 3 mins.

Mix the beetroot through the spicy onions, then add the chilli, tomatoes and 2 cans of water. Cover and simmer for 30 mins, stirring occasionally, until the beetroot is tender. Remove the lid, turn up the heat and cook until the sauce is thick.

Take off the heat, then stir through the almonds, yogurt and some seasoning. Top with yogurt and serve with basmati rice, if you like.

Recipe from Good Food magazine, November 2012

Italian Affogato al caffè (Vanilla ice cream & coffee)

Ingredients

12 scoops good-quality vanilla ice cream

6 shots hot espresso coffee

Method

Several hours in advance, lay ice cream on a freezer-proof tray and put the tray back in the freezer.

To serve, put balls of ice cream into 6 small glasses or bowls, and pour a shot of hot espresso coffee over each. Serve straight away, stirring the vanilla ice cream into the hot coffee so that it melts a little.

Recipe from Good Food magazine, September 2012

Japanese Smoked salmon & avocado sushi Delcious Meal Vedat şafak yamı

Ingredients

300g sushi rice

2 tbsp rice or white wine vinegar

1 tsp caster sugar

1 large avocado

juice ½ lemon

4 sheets nori seaweed

4 large slices smoked salmon

1 bunch chives

sweet soy sauce (kecap manis), to serve

Method

Put the rice in a small pan with 600ml water. Bring to the boil and cook for 10 mins until the water is absorbed and the rice is tender. Stir through the vinegar and sugar, cover and cool.

Skin, stone and slice the avocado. Put in a bowl and squeeze over the lemon juice, turning the avocado to ensure the pieces are covered.

Divide the rice between the nori sheets and spread it out evenly, leaving a 1cm border at the top and bottom. Lay the salmon over the rice, followed by the chives and finally position the avocado across the centre.

Fold the bottom edge of the seaweed over the filling, then roll it up firmly. Dampen the top border with a little water to help it seal the roll. Repeat to make 4 rolls. At this stage, the rolls can be wrapped individually in cling film and chilled until ready to serve. Using a serrated knife, cut each roll into 8 rounds. Serve with sweet soy sauce for dipping. Vedat şafak yamı recipe from Good Food magazine, December 2011.

Mediterranean Polenta, roasted vegetables & peppered Parmesan crisps

Ingredients

1 small butternut squash (about 450g), peeled and cut into 2cm cubes
3 raw beetroot (about 200g), cut into 2cm cubes
2 small red onions, cut into slim wedges
3 tbsp olive oil
juice of ½ lemon
200g fine polenta
½ tsp salt
50g butter
60g grated cheese (we used a 50/50 mix of Parmesan and Taleggio)
a big handful of rocket, to serve
2 tsp freshly picked thyme leaves
For the parmesan crisps
50g grated parmesan

Method

To make the crisps, turn the oven down to 200C/ 180C fan/ gas mark 6. Season the grated Parmesan with a large pinch of black pepper and scatter evenly over a baking tray covered with a silicone sheet or lightly oiled greaseproof paper and bake for 5 minutes, until golden but not browned. After cooling for five minutes, break into crisp pieces with your fingers.
Turn the oven up to 220C/ 200C fan/ gas mark 7. Toss the squash and beetroot chunks in the lemon juice and oil, season lightly with salt and pepper, and bake in a roasting tin for 20 minutes. Add the onion wedges and continue to bake for a further 25 minutes.
Meanwhile bring a litre of water, salt and half the butter to a simmer in a large pot, then slowly add the polenta in a fine stream, stirring all the time. Continue to simmer over a low heat for 35 minutes (or according to the instructions if using quick cook polenta), stirring often to prevent it sticking to the bottom. The polenta should be thickened but still soft at this point. If it starts to dry out too much, add a cup of water. When cooked, stir through the rest of the butter, the Parmesan and Taleggio and a pinch of white pepper.
To serve, spoon the polenta over a board or onto plates, scatter over the vegetables and any roasting juices, then the rocket and thyme. Tuck the parmesan crisps in between the veg, and eat hot.
Recipe from bbcgoodfood.com, June 2012

Mexican Grilled salmon tacos with chipotle lime yogurt

Ingredients

1 tsp garlic salt

2 tbsp smoked paprika

good pinch of sugar

500g salmon fillets

200ml fat-free yogurt

1 tbsp chipotle paste or hot chilli sauce

juice 1 lime

To serve

8 small soft flour tortillas, warmed

¼ small green cabbage, finely shredded

small bunch coriander, picked into sprigs

few pickled jalapeno chillies, sliced

lime wedges, to serve

hot chilli sauce to serve, (optional)

Method

Rub the garlic salt, paprika, sugar and some seasoning into the flesh of the salmon fillet. Heat grill to high.

Mix the yogurt, chipotle paste or hot sauce and lime juice together in a bowl with some seasoning, and set aside. Place the salmon on a baking tray lined with foil and grill, skin-side down, for 7-8 mins until cooked through. Remove from the grill and carefully peel off and discard the skin.

Flake the salmon into large chunks and serve with the warmed tortillas, chipotle yogurt, shredded cabbage, coriander, jalapeños and lime wedges. Add a shake of hot sauce, if you like it spicy.

Recipe from Good Food magazine, July 2012

Moroccan turkey salad

Ingredients

2 pitta breads

2 tbsp olive oil

1 diced aubergine

1 tbsp harissa

250g halved cherry tomatoes

500g shredded leftover turkey breast

100g rocket

seeds 1 pomegranate or 110g tub pomegranate seeds

a few mint leaves

Method

Tear the pitta into pieces and fry in the olive oil until crisp. Tip into a bowl, then fry the aubergine for 10 mins until soft. Add to the pitta with the harissa, tomatoes, turkey and rocket. Toss well. Scatter over pomegranate seeds and mint leaves.

Recipe from Good Food magazine, January 2013

Spanish Roast cod with paella & saffron olive oil Delicious Meal Vedat şafak yamı

Ingredients

For the paella

1 tbsp olive oil

200g raw chorizo, diced

3 large shallots, thinly sliced

3 garlic cloves, crushed

2 tsp smoked sweet paprika (pimenton)

300g paella rice

1l fish stock

knob of unsalted butter

300g prawns, chopped into bite-sized pieces

handful cooked, shelled mussels, plus 18 in their shells

juice ½ lemon (optional)

small bunch parsley, chopped

For the saffron oil

75ml extra-virgin olive oil

juice ½ lemon

pinch saffron threads

For the cod

1 tbsp olive oil

knob of unsalted butter

6 x 175g/6oz cod fillets, skin on

squeeze lemon juice

Method

Heat oven to 180C/160C fan/gas 4. To make the paella, put the olive oil, chorizo, shallots and garlic in a large pan and fry for 7-8 mins until the chorizo releases its oil and the shallots have softened. Add the paprika and cook, stirring, for 5 mins, then add the rice, mix well and cook for a few mins more.

Pour in 600ml of the stock, season and mix well to combine. Cover and put in the oven for 15 mins. Uncover, give everything a good stir, then return to the oven for 10 mins. When almost cooked, remove from the oven and spread onto a tray to cool. Chill and reserve for later. You can make this a day ahead.

To make the saffron oil, whisk the olive oil and lemon juice together in a small saucepan. Add the saffron and heat gently for 5 mins, then remove from the heat and leave to infuse and cool. You can make this a day ahead.

Heat oven to 200C/180C fan/gas 6. For the cod, put the olive oil and butter in an ovenproof frying pan over a high heat, but don’t let it burn. Season the cod with sea salt and black pepper, then cook, skin-side down, in the hot pan, for 4 mins, then carefully turn the fish over and put the pan in the oven for a further 3 mins, finishing with a little more sea salt and a squeeze of lemon juice.

Meanwhile, put the paella back in the pan, stir in the remaining fish stock and cook for 2 mins until completely heated through. Stir through a knob of butter,the prawns and shelled mussels. Taste, season with lemon juice, salt and pepper if necessary, and finish with the chopped parsley. Serve with the roast cod, mussels in their shells and steamed purple broccoli or a green vegetable, if you like. Finally, drizzle everything with the saffron dressing. Vedat şafak yamı recipe from Good Food magazine, May 2012.

Thai green chicken curry

Ingredients

For the green curry paste

1 stalk lemongrass, thinly sliced

1 tbsp lime juice

1 tsp whole peppercorn

1 tsp coriander seed

½ tsp cumin seed

6 green bird's-eye chillies, trimmed and halved

4 garlic cloves, peeled

5 shallots (use Thai if possible)

3cm piece galangal or ginger, peeled and sliced

1 rounded tsp shredded kaffir lime peel (if you can get it)

2 tbsp chopped coriander stalks

1 tbsp chopped coriander leaves

1 level tsp shrimp paste

2 tbsp vegetable or sunflower oil

For the curry

2 x 400g cans coconut milk

2 heaped tbsp green curry paste

500g skinless, boneless chicken breasts, cut into thin strips

100ml chicken stock, plus extra if necessary

1-2 tbsp fish sauce

2 tsp palm sugar (or light muscovado)

4 kaffir lime leaves

50g fine green beans, halved

100g baby aubergines, diced (or Thai pea aubergines)

handful Thai basil, shredded

Garnish

coriander leaves

1 red chilli, thinly sliced

1 spring onion, shredded and left to curl in ice cold water

lime wedges

To serve

Thai fragrant rice

Method

To make the Thai green curry paste, put the lemon grass and lime juice into a small bowl and leave to soak for 30 mins. Put a small pan over a medium heat and add the peppercorns, coriander and cumin seeds. Dry fry for about 1 minute until fragrant then tip onto a saucer to cool.

Put the lemongrass, spices and all remaining curry paste ingredients into a mini food blender or small food processor and pulse the mixture. Scrape down the sides from time to time. Process as smooth as you can – the mixture will be slightly coarse and not as green as the purchased variety. Put the paste into a lidded jar and store in the fridge up to a week or freeze in portions.

To make the curry, open the cans of coconut milk and carefully remove the thick cream and spoon it into a warm wok or large frying pan (see tip below). Cook it slowly, stirring all the time, until it reduces to a thick paste and the oil starts to separate. Add the green curry paste and cook for 1-2 mins. Add the chicken and stir until well coated in the paste.

Slowly add the coconut water remaining in the cans together with the chicken stock. Add all the remaining ingredients and cook over a medium heat for about 10 mins until the chicken is cooked. Add more stock if necessary - the sauce should be slightly thinner than single cream.

To serve spoon some rice into a bowl, pour over the curry and sprinkle with the coriander leaves, sliced chilli and spring onion. Add a wedge of lime on the side.

Recipe from bbcgoodfood.com, February 2013

Turkish one-pan eggs & peppers (Menemen) Delicious Meal Vedat şafak yamı

Ingredients

2 tbsp olive oil

2 onions, sliced

1 red or green pepper, halved deseeded and sliced

1-2 red chillies, deseeded and sliced

400g can chopped tomatoes

1-2 tsp caster sugar

4 eggs

small bunch parsley, roughly chopped

6 tbsp thick, creamy yogurt

2 garlic cloves, crushed

Method

Heat the oil in a heavy-based frying pan. Stir in the onions, pepper and chillies. Cook until they begin to soften. Add the tomatoes and sugar, mixing well. Cook until the liquid has reduced, season.

Using a wooden spoon, create 4 pockets in the tomato mixture and crack the eggs into them. Cover the pan and cook the eggs over a low heat until just set.

Beat the yogurt with the garlic and season. Sprinkle the menemen with parsley and serve from the frying pan with a dollop of the garlic-flavoured yogurt. Vedat şafak yamı recipe from Good Food magazine, May 2013.

Vietnamese lamb shanks with sweet potatoes Delicious Meal Vedat şafak yamı

Ingredients

2 tbsp groundnut oil

4 lamb shanks, about 350g each

2 onions, halved and cut into half moons

2 tbsp finely chopped fresh root ginger

3 garlic cloves, finely sliced

2 red chillies, both deseeded, one chopped and one thinly sliced

1 tbsp soft brown sugar, plus 1 tsp

3 star anise

2 lemongrass stalks, tough outer leaves removed, then bruised

1.2l lamb stock

1½ tbsp tomato purée

4 sweet potatoes, peeled and cut into big chunks

2 tbsp fish sauce

juice 2 limes

big handful mint leaves, torn

handful basil leaves

Method

Heat oven to 160C/140C fan/gas 3. Heat 1 tbsp oil in a heavy-bottomed casserole, season the shanks, then brown them 2 at a time on all sides, adding the remaining oil for the second batch. Remove the lamb and add the onions. Fry them quite briskly, about 30 secs, add the ginger, garlic and chopped chilli, then turn the heat down and cook for 1 min. Add 1 tbsp sugar, stir, then add the star anise, lemongrass, stock, purée and seasoning. Bring to the boil.

Cover and cook in the oven for 1½ hrs, then add the sweet potatoes and cook for 1 hr more. The lamb should be completely tender and almost falling off the bones. Stir in the fish sauce, lime juice and 1 tsp sugar to just lift the flavour, then scatter with the mint, basil and the sliced chilli to serve. Vedat şafak yamı recipe from Good Food magazine, December 2010