Food & DrinkSeven of essentially the most scrumptious one pot recipes,...

Seven of essentially the most scrumptious one pot recipes, from Shakshuka to cod, chorizo and bean bake

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Chickpea, candy potato and tomato curry

Serves 4

1tbsp oil

1tbsp cumin seeds

1 medium white onion, finely sliced or chopped

3 cloves garlic, crushed

1 pinch chilli flakes or ½tsp chilli powder

1 heaped tsp garam masala

50g ginger, peeled and grated

Salt and black pepper

2 tins chickpeas, drained

400g chopped tomatoes

750g candy potatoes, peeled and chopped into bite-sized piece

500ml water or inventory

Elective: finely shredded cabbage/spring greens or roughly chopped spinach, Swiss chard or kale

Put together the candy potatoes and put aside. Put together the onions and garlic. Get the spices measured out and prepared as nicely.

Warmth a big saucepan over a medium warmth and add the oil. As soon as scorching, add the cumin seeds and fry for a minute, or till fragrant.

Add the onion and a pinch of salt and scale back the warmth. Prepare dinner the onion gently for 5 to 6 minutes, or till it’s mushy and translucent. Add the garlic, chilli flakes, garam masala and ginger and fry for an additional three minutes. Add a splash of water if the combination begins to stay at any level.

Drain and rinse the chickpeas. Add to the pan with the tomatoes and candy potato. Add sufficient inventory or water to cowl the chickpeas and candy potatoes and produce to a simmer, stirring to combine collectively.

Cowl with a lid and simmer over a medium-low warmth, stirring every now and then, for 20 to half-hour, or till the potatoes are mushy and starting to interrupt aside and the sauce has thickened. Prime up with a bit of extra water throughout the cooking if wanted.

In case you are including greens of any type, add them in about quarter-hour earlier than the tip – spinach and chard will cook dinner shortly however kale or cabbage will want 10 to fifteen minutes.

Serve with all or any of those: rice, chapatis, plain vegan yoghurt, chutney, chillies, lime, coriander, salad.

Recipe from Maryanne Corridor from Viva!’s Vegan Recipe Club

Vegetable tagine

Vegetable tagine (Picture and recipe courtesy of Service provider Connoisseur)

Serves 4

Olive oil

1 pink onion

3 tomatoes

1 carrot

3 garlic cloves

1 leek

1 courgette

1 chilli

1 aubergine

2 peppers (1 pink, 1 inexperienced)

2 child sweetcorn

3tbsp harissa paste

1½tsp floor cinnamon

2tsp floor ginger

Salt and pepper

1½ pints vegetable inventory

250g cooked grains

Dried rose petals

Handful dried apricots

Mint

1 lemon

Warmth some oil in a big pot. Chop all of the greens into giant chunks (together with the chilli) and add to the pot together with the harissa paste, cinnamon and ginger, and season to style. Permit to cook dinner for 10 minutes with a lid on, stirring sometimes.

Add the vegetable inventory and cook dinner for an additional 10 to fifteen minutes till the greens are tender and the inventory has diminished barely.

Heat the grains within the microwave then serve with salad and high the greens with dried rose petals, chopped mint and sliced dried apricots. Serve with a lemon wedge.

Recipe from Merchant Gourmet

Creamy girolles, broccoli and salmon

Creamy girolles, broccoli and salmon (Picture and recipe courtesy of Aquavit London’s head chef, Jorjon Colazo)

Serves 4

1 giant onion, finely diced

200g girolle mushrooms

1 head broccoli

1 litre vegetable inventory

250g half and half cream

300g recent salmon

Bunch of dill

Salt and pepper, to style

In a big pot, sauté the onion. Add the girolle mushrooms and cook dinner till mild brown.

Reduce the broccoli into small florets, add to the pot and sweat for 4 minutes, being cautious to not break the mushrooms.

Add the vegetable inventory and scale back by half. Add the cream and the salmon in cubes, cook dinner for 4 minutes, and end off with
the chopped dill. Season to style.

Recipe from Aquavit London head chef Jorjón Colazo

Braised Hen with Maftoul

Braised hen with Maftoul (Picture and recipe courtesy of Sam Richards for Abel and Cole)

Serves 4

3 onions

3 garlic cloves

250g cherry tomatoes

1tbsp olive oil

4 hen legs

Sea salt

Freshly floor pepper

1tsp cumin seeds

1tsp dried oregano

1 cinnamon stick

2 bay leaves

1 litre hen inventory

200g maftoul (Palestinian couscous)

Handful flat-leaf parsley

1 lemon

Heat your oven to 200°C/ Fan 180°C/Gasoline mark 6. Peel and thinly slice the onions and garlic. Halve the cherry tomatoes.

Heat the oil in a big casserole dish or ovenproof pan on a excessive warmth. Rub the hen legs with a pinch of salt and pepper and add to the pan, skin-side down. Fry for 3 to 4 minutes on either side, until browned throughout, then put aside on a plate.

Flip the warmth underneath the pan right down to medium and add the onions and garlic. Fry for 4 to 5 minutes, stirring sometimes, till the onions begin to soften. Add the cumin seeds, oregano, cinnamon stick and bay leaves to the pan, together with the cherry tomatoes. Stir and cook dinner for 2 extra minutes.

Pour the hen inventory into the pan and produce to the boil. Add the hen again to the pan and slide it into the oven to roast for half an hour.

When accomplished, tip the maftoul into the pan and stir it into the inventory. Return to the oven for 20 minutes, till grains and hen are tender.

Roughly chop the parsley leaves and stalks. Simply earlier than serving, add the parsley to the braise and squeeze within the juice from the lemon. Stir, then ladle into heat bowls and serve.

Recipe from Sam Richards for Abel & Cole

Shakshuka

Serves 4

2tbsp olive oil

2 onions, thinly sliced

1 pink pepper, sliced

1 yellow pepper, sliced

1 pink chilli, deseeded and finely chopped

4 garlic cloves, crushed

200g tin chopped tomatoes

1tsp salt

¾tsp floor black pepper

½tsp floor cumin

½tsp floor coriander

4 eggs

Recent parsley, chopped, to garnish

Warmth the oil in a heavy-based frying pan, add the onions and cook dinner gently for 5 minutes till softened. Add the peppers and chilli, cowl and cook dinner for eight minutes or till the peppers are simply tender.

Stir within the garlic, tomatoes, salt and spices, then cowl once more and cook dinner for eight to 10 minutes, till the sauce has thickened.
Utilizing the again of a tablespoon, make 4 indentations in among the many greens and thoroughly break an egg into each.

Cowl and cook dinner over a low warmth for about 5 minutes, basting sometimes with the juices, till the eggs have set. Sprinkle with chopped parsley and serve. It’s good with salad and heat pitta bread.

Recipe from riverford.co.uk

Cod, chorizo and bean bake

Cod, chorizo and bean bake (Picture and recipe courtesy of Abel & Cole)

Serves 4

3 onions

2 garlic cloves

250g cooking chorizo

1tbsp smoked paprika

Sea salt

Freshly floor pepper

3tbsp olive oil

800g chopped tomatoes

800g butter beans (2 tins)

4 cod fillets

Handful of oregano, leaves solely

1 lemon

Heat your oven to 200°C/Fan 180°C/Gasoline mark 6. Peel and finely chop the onions. Peel and thinly slice the garlic. Break the chorizo sausage into small items.

Add the onions, garlic and chorizo to a big roasting tin. Mud with a tablespoon of smoked paprika and a great pinch of salt and pepper. Drizzle over two tablespoons of olive oil and toss to coat. Slide into the oven to roast for quarter-hour.

After quarter-hour, take away the tin from the oven. Tip within the chopped tomatoes and each tins of butter beans, together with the liquid from the tins. Stir and slide again into the oven for 20 minutes.

In the meantime, unwrap the cod fillets and pop them on a plate. Drizzle the fish with a tablespoon of olive oil and season with salt and pepper.

After 20 minutes, add the cod fillets to the roasting tin, sitting them on high of the beans, skin-side up. Prepare dinner for one more 12 to fifteen minutes, till the fish is opaque and flakes simply when pressed with a fork.

Serve the chorizo and beans in heat bowls, topped with a cod fillet every. Garnish with recent oregano leaves and a wedge of lemon.

Recipe from Abel & Cole

Basque hen

Basque hen (Picture and recipe courtesy of riverford.co.uk)

Serves 2

2 hen thighs

Gentle olive oil

1 giant onion

1 pink pepper

2 tomatoes

2 garlic cloves

100g cooking chorizo

1 vegetable inventory dice

½tsp dried thyme

150g Calasparra paella rice

Pinch cayenne pepper

60ml white wine

30g black olives

1 orange

Salt and pepper

Season the hen thighs on either side with salt and pepper. Put the casserole pan over a medium warmth and heat two tablespoons of sunshine olive oil. Fry the hen till golden brown on either side.

Whereas the hen colors, peel and finely slice the onion. Deseed and slice the pink pepper. When the hen thighs are properly colored, take away them from the pan, put to at least one aspect and add the onion and pink pepper as a substitute. Prepare dinner the onion and pepper gently till beginning to soften, stir usually.

Whereas they cook dinner, roughly chop the tomatoes. Peel and finely slice the garlic cloves. Take away the pores and skin from the chorizo and break it into small chunks. Crumble the inventory dice right into a measuring jug and add 400ml boiling water. Whisk till dissolved.

Preheat the oven to 180°C/Gasoline Mark 4. Add the chorizo to the pan, flip up the warmth a bit of and fry it for 2 to 3 minutes. Add the tomatoes, thyme, rice and a pinch of cayenne. Flip every little thing to combine, then cook dinner gently for 2 minutes. Add the hen and wine. Prepare dinner till many of the wine has been absorbed. Tip within the scorching inventory and produce every little thing to a simmer.

Slice the olives in half and add them to the pan. Zest the orange then finely slice 1 / 4 of the zested orange and add to the pan. Nestle the thighs deep within the rice.

Pop the lid onto the pan and bake within the oven for 30 to 40 minuted or till each the rice and hen are tender.

Recipe from riverford.co.uk



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