January Juice – Blood Orange, Beetroot and Carrot

It is January and I feel that I would not have fulfilled my duty if I did not include one super-healthy, new-start, loose-weight, change-your-life sort of recipe and here it is. Blood oranges are so pretty and sweet and the colour is amazing. The distinctive dark flesh colour is due to the presence of anthocyanins, an excellent antioxidant which makes these oranges higher in anti-oxidant content than regular ones. Along with the blood-purifying beetroot and carotene packed carrots and a triple high-vitamin-C hit, this delicious juice cannot fail to put you on the right path to a new you!

But why just give up after January. My new years resolution is to do a new seasonal juice every month. Look out for February’s!

January Juice

Makes one large glass

4 blood oranges

1 beetroot

2 carrots

Scrub the beetroot and the carrots. Juice the carrots and the beetroot with a juice extractor. Juice the blood oranges with a citrus press attachment. Mix together well and drink.

Top tip: Keep your fruit and veg in the fridge before hand so that your drink is nicely chilled. The quicker you use it the better it is for you.

Crab and Fennel Linguini

I always think of fennel as a very early glimpse of Spring. Although it can be a winter veg, its fresh, vibrant green colour always makes me think of sunnier days. Which is why I always think this recipe makes such a perfect Christmas treat. Really good crabmeat isn’t cheap but you don’t need a huge amount to make this really delicious and luxurious, simple dish and it is a whole lot cheaper than having it in a restaurant.

Crab and Fennel Linguini

Serves 2

300g dried linguine, or fresh pasta dough equivalent

300g white crabmeat

1 bulb of fennel

1 lemon

1 fresh red chilli

Extra extra virgin olive oil

1 handful of herby fennel tops or fresh baby basil leaves or dill

Place the white crabmeat in a large bowl and add the zest and juice from the lemon. Remove the seeds from the chilli, finely chop and add. Trim the base of the bulb and remove the outside layer if it’s got any blemishes, then, using the coarse side of a box grater, grate the bulb into the bowl with the crab. Add a couple of tablespoons of really good, extra virgin olive oil, mix well and season to taste.

Put a large pan of salted water onto boil for the pasta. Cook according to packet instructions. Finely chop any fennel fronds, basil leaves or dill. Drain the pasta, reserving a cupful of cooking water, then toss the pasta through the sauce, adding half the picked herbs and loosening with a splash of reserved water, if needed. Divide between four warm bowls, sprinkle over the remaining herbs.

Bagna Caulda with Winter Vegetables

This is a really delicious way of using up all sorts of winter vegetables. You can even use lightly blanched vegetables such as bitter greens but I like it most with a huge selection of raw winter veg. Bagna Caulda, literally meaning “hot bath”, is a warm garlic and anchovy mayonnaise which you dip your vegetables into, a bit like a fondue. Originally from Piedmont in Italy, it is traditionally eaten at Christmas and New Year. I real Winter salad!

 

Winter Vegetables

Really the veg is up to you but I used a combination of

a few young carrots , peeled and finely sliced

sweet baby peppers

a few small raw beetroots , peeled and finely sliced

a few sticks celery , trimmed and thinly sliced, yellow leaves reserved

½ small Romanesco or white cauliflower , broken into florets

1 bulb fennel , trimmed and finely sliced, herby tops reserved

1 bunch radishes , trimmed and washed

½ celeriac , peeled and finely sliced

 

Bagna Cauda

6 cloves garlic, peeled

300 ml milk

10 anchovy fillets in oil

180 ml extra virgin olive oil , plus extra for drizzling

2-3 tablespoons white wine vinegar

To make your sauce, put the garlic cloves, milk and anchovies into a saucepan and bring to the boil. Simmer slowly for 10 minutes, or until the garlic is soft and tender, keeping a close eye on the pan to make sure the milk doesn’t boil over. Don’t worry if it spits and looks a little lumpy – simply remove from the heat and whiz the sauce up with a hand blender. Gently blend in the extra virgin olive oil and the vinegar a little at a time – you’re in control of the consistency at this point. If you like it thick, like mayonnaise, keep blending. Now taste it and adjust the seasoning. Make sure there’s enough acidity from the vinegar to act like a dressing. It should be an incredible, pungent warm sauce.

There are two ways you can serve this – with both you need the sauce to be warm. Either pour the sauce into a bowl and place this on a plate, with the veg arranged around the bowl, or serve the veg in a big bowl and drizzle the sauce over the top. Sprinkle over the reserved herby fennel tops and celery leaves and finish with a drizzle of extra virgin olive oil.

Spiced Carrot & Cannellini Bean Dip

I have been making this Spiced Carrot & Cannellini Bean Dip for my Master Veg classes and it always is a favourite but I have to say, that my life is a little too busy to find the time to be making dips. In fact it is so busy that I often don’t even have time for lunch. I am determined to get more veg into my diet, but so often at lunchtime, I just grab a sandwich and shove in it whatever comes to hand in the fridge. Then I thought, why not make up a batch of this delicious dip and put it in my sandwiches everyday along with a little lettuce, some cucumber or a tomato. Packed full of carrots and red onions, it means I am getting an extra serving or two of veg a day!

Spiced Carrot & Cannellini Bean Dip

Serves 6-8 For the dip:

2 medium carrots, scrubbed & cut into 8 sticks each

1 red onion, cut into 8 wedges

2 whole garlic cloves

1 tsp ground cumin

1 tsp ground coriander

oil for roasting

1 tin cannellini beans, drained

3 tbsp olive oil (for the beans)

salt & pepper

1 lemon, zested & juiced

Preheat the oven to 200˚C/Gas 6. In a roasting tray, toss the carrots, onion and garlic with the ground spices, salt and pepper and a little oil. Cover with foil and roast for 20-25 mins, until the veg is soft, then remove the foil and roast for a further 10 mins, until starting to caramelise.  Blitz the carrots, onion, beans, lemon zest and juice, loosening with plenty of extra virgin olive oil to make a smooth paste. Season to taste.

 

Asian Seared Steak with Stir-fried Savoy Cabbage

This works with any variety of cabbage but I like Savoy the best.

Asian Seared Steak with Stir-fried Savoy Cabbage

1 large organic sirloin steak

2 tbsp soy sauce

½ tbsp sesame oil, plus extra

1 onion, sliced

2 garlic cloves, sliced

1 red chilli, finely chopped

½ star anise

Thumb-size piece fresh ginger, grated

¼ of a medium savoy cabbage (outer leaves discarded), shredded

1 tsp fish sauce

Juice 1 lime, plus extra wedges to serve

Small bunch each fresh coriander and Thai basil (or mint), roughly chopped, plus extra to serve

Put the steak in a shallow dish and pour over the soy sauce. Heat a large frying pan or wok over a high heat. Pour in the oil and swirl the pan to coat. Add the onion and stir-fry for 2-3 minutes until softened. Turn the heat to medium and add the garlic, ginger and chilli, then stir-fry for 1-2 minutes – keep it moving or it will burn. Add the star anise and the cabbage and stir-fry for 5 minutes or until the cabbage has coloured a little.

Meanwhile, heat a heavy-based frying pan over a high heat. Remove the steak from the dish (reserve the soy sauce) and rub with oil. When the pan is smoking hot, add the steak and cook for 2 minutes on each side for medium-rare, pressing down to flatten so it crisps and caramelises. Once cooked to your liking, remove to a plate and set aside to rest.

Add the soy to the cabbage along  with the fish sauce, then squeeze in the lime and cook for 2 minutes. Scatter over the herbs and stir. Taste and season. Add more sesame oil to taste. Divide between 2 plates. Slice the steak and put on top of the stir-fry, pouring any resting juices on top. Serve immediately with lime wedges.

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Indian Spiced Brussel Sprouts

Brussel Sprouts are back in the boxes and I am running out of new ideas already with still weeks to go until Christmas. That is until I found this fab recipe.

Indian Spiced Brussel Sprouts

Serves 6

2 tbsp coconut oil

½ tsp brown mustard seeds

1 large or 2 small garlic clove(s), grated

1 large knob of ginger, scrape off outer skin and grate

1 fresh red chilli, seeds removed, finely chopped

500g brussels sprouts, outer leaves removed and halved if very large

¼ tsp ground turmeric

1 tsp garam masala

1 tsp cumin

Juice of half a lemon

Large handful of fresh coriander, chopped

Bring a pan of salted water to the boil. Add the sprouts and cook until to your liking. I like mine quite well done but I know others like theirs crunchy. Drain. Heat the oil in a pan, but don’t let it smoke. Reduce to a medium heat and add the mustard seeds, garlic, chilli and ginger. Next add the cumin,

the turmeric, garam masala and a little sea salt. Fry for a minute and then add the sprouts and stir to coat with the spiced oil. Add the lemon juice and chopped coriander. Stir well and serve warm.

Crispy Roast New Potatoes

I have never really got used to being a home cook. Too many years in the catering industry have left me unable to only cook for four people. Hence, I always over cater. New potatoes are something I often get a bit carried away with but no one in my family minds as I have found a super simple and delicious way to use them up.

I chucked some of these in the oven and some sausages too, before I went off to tennis the other night, with instructions to my other half to take them out and serve them up for dinner. “Daddy made the best potatoes ever”, exclaimed my kids on my return. And I have to say that he looked pretty pleased with himself!

Crispy Roast New Potatoes

These are best done in the oven as the longer they cook for, the better but you could saute them in a frying pan too.

Boiled New Potatoes

Extra Virgin Olive Oil

Sea Salt

Pre-heat the oven to 180C. Place a baking tray in the oven and pour a generous amount of olive oil onto the tray. Cut the cold new potatoes in half length-ways. When the oven is hot, tip the potatoes onto the hot tray. Arrange so that the cut side is faced down. Cook for about 25-30 minutes checking regularly. When the potatoes are golden brown on the bottom, flip them over and pull them into towards the middle of the pan pushing the less done potatoes nearer the outside edge, which is always hotter. Cook until all the potatoes are golden brown on both sides. Sprinkle with sea salt and serve.

Grilled Butternut Squash with Goat’s Cheese, Crispy Sage, Pine Nuts and Rocket

I don’t know why I never thought of grilling butternut squash before. It works beautifully and looks fab too. This is a very simple salad that you could serve hot or cold.

Grilled Butternut Squash with Goat’s Cheese, Crispy Sage, Pine Nuts and Rocket

½ a butternut squash

100g Goats cheese

Couple of large handfuls of rocket (or watercress)

Small bunch of sage

25g toasted pine nuts

Extra virgin olive oil

Juice if half a lemon

Sea salt and freshly ground black pepper

Cut the butternut squash into thin slices. Leave the skin on but remove the seeds. Season them with salt and pepper and drizzle with olive oil. Grill the slices on a very hot griddle pan or on a BBQ on both sides. Arrange on a large serving plate. Make a dressing from the lemon juice and olive oil, about one part to three. Season well and adjust to taste. Dress the rocket with some of your dressing and crumble over the goat cheese. Heat a little olive oil in a saucepan and add the sage leaves. Fry until they just change colour from green to pale brown. Remove the leaves immediately onto some kitchen paper with a slotted spoon. Scatter the sage leaves and pine nuts over the squash and drizzle with a little of the sage oil and serve.

Butternut Squash, Sage, and Parmesan Pasties

Particularly pleased with these little pasties. I thought they would be great after trick or treating to try and temp the kids away from all those sweets!

Butternut Squash, Sage, and Parmesan Pasties

You could use any variety of pumpkin or squash.

Makes 6-8 small pasties

2 packets readymade, ready rolled good quality shortcrust pastry

¼ a butternut squash, about 200g, peeled and cut into ½ cm cubes

1 medium red onion, diced

1 clove garlic, crushed

Small bunch finely chopped sage

75g grated Parmesan cheese

2 tablespoons pine nuts, toasted

Sea salt and freshly ground black pepper

1 egg, beaten

Preheat oven to 170C.

In a large bowl, combine butternut squash, onion, garlic, sage, Parmesan cheese, and pine nuts. Season well.

Using a bowl between 12 and 15cms diameter cut rounds of pastry. Spoon mixture into the middle of each, leaving a 1-inch border around the edge. It is important to get as much filling in as possible but too much and you will not be able to seal the pasties. If necessary, moisten the edges of the dough with a little water. With cool hands, fold the pastry over and seal the edges well. (Use any crimping technique you like, just make sure it is well sealed. Brush all over with beaten egg.

Bake until golden and cooked through, about 30-40 minutes. Serve hot or warm.

Pear Gingerbread Cake

For some reason I associate Halloween with gingerbread although I am not sure why! And I mean real gingerbread, not a biscuit but a rich, moist, sticky cake. I have been looking for a good recipe for years now and I am thrilled to say that this recipe is outstanding. The addition of pear is fabulous and the edges of the cake, turn to almost toffee.

I adapted it from an American recipe with cups as measures and the mixture is really runny which makes it rather worrying to bake. Make sure your tin Is big enough, keep your oven low and if the cake looks as if it is getting too brown, cover it with foil. Just keep going until it is cooked and it will be worth it.

Pear Gingerbread Cake

250g soft brown sugar

250g butter, melted, cooled

3 pears, peeled, cored, cut into 2cm slices

340g golden syrup

2 eggs

1 teaspoon bicarbonate of soda, sifted

325g plain flour

3 teaspoons ground ginger

200g sour cream or crème fraiche

Preheat oven to 160°C/140°C fan-forced. Lightly grease a 6cm-deep, 23cm (base) square cake pan. Line base and sides with baking paper.

Sprinkle 100g sugar over base of prepared pan. Pour 80g of the melted butter over sugar. Arrange pear slices in a single layer over butter and sugar.

Place remaining butter in a large bowl. Whisk in syrup, eggs, soda, flour, ground ginger and remaining sugar. Stir in sour cream. Pour batter over pears. Bake for 1 hour 30 minutes or until a skewer inserted in the centre comes out clean. Stand for 10 minutes. Turn out on to a platter. Serve.