Porcini Salt Steaks with Potato Rosti

On 16th August 2015, This was Dinner

This is another Donna Hay recipe. She doesn’t squeeze the excess out of her potato but it’s how I’ve always done mine so I stuck with it. I loved the porcini salt but getting it to a powder took some time!

Preparing:

  • Melt some butter
  • Chop some rosemary leaves
  • Grate a couple of potatoes
  • Grate some cheese
  • Get a couple of sirloin steaks to room temperature
  • Get sea salt, dried porcini mushrooms, parsley, oil & seasoning ready

Making:

Pop the potato in a clean tea towel and squeeze out the excess liquid.

Mix the potato with the rosemary, melted butter and a little seasoning. Form into patties, pushing down.

Whizz up the mushrooms and salt in a processor until it becomes a fine powder.

Oil the steaks then sprinkle over some of the porcini salt.

Heat some oil in a pan and cook the rostis for 3-4 minutes on each side. Keep warm whilst you cook the steaks to your liking.

Let the steaks rest then sprinkle with some more of the salt.

Heat the grill and sprinkle the rostis with the cheese and grill until melted, serve with the steaks and top with a parsley garnish.

I only used the cheese as I had some that needed using up.

TWD_1608_Steak_RoastiFor this, and other Donna Hay recipes, check out UKTV food.

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Salmon & Broccoli Pasta Bake

On 11th August 2015, This was Dinner

I can never praise a pasta bake enough and this one was no exception. I had some spare cheese sauce left over that I’d frozen a while ago which worked perfectly to make this.

Preparing:

  • Cut some broccoli into florets
  • Slice some sun-dried tomatoes
  • Rinse some capers
  • Grate some cheddar
  • Cut some salmon into bite-sized pieces
  • Preheat the oven to 180ºc (fan)
  • Get cheese sauce, mascarpone*, pasta, basil, anchovy fillets, oil & seasoning ready

Making:

Cook the pasta in boiling salted water until al dente, adding the broccoli for the last 5 minutes.

Add a little mascarpone to the cheese sauce along with the capers, sun-dried tomatoes and basil.

Drain the pasta and broccoli and add the remaining ingredients (not the cheddar) along with the cheese sauce.

Sprinkle with the cheddar and bake in the oven until the fish is cooked through, about 20 minutes).

TWD_1108_Salmon_BakeHere’s a plate full:

TWD_1108_Salmon_Bake2*optional, I used it to flesh out the sauce

Turkey Enchiladas

On 26th June 2015, This was Dinner

I woke up feeling a little delicate today and after getting ready for work then almost getting to the bus top, I had to go back home. I thought I’d feel fine after an hour but I didn’t so I curled up in bed for the rest of the day.

I still got up and helped Mr S make this but I didn’t eat much of it, which is a shame, as I adore enchiladas.

Preparing:

  • Finely chop an onion
  • Thinly slice a yellow pepper
  • Grate some cheddar
  • Drain and rinse some kidney beans
  • Finely chop a red chilli
  • Finely chop a garlic clove
  • Juice a lime
  • Heat the oven to 180ºc (fan)
  • Get turkey mince, flour tortillas, ground cumin, dried oregano, brown sugar, oil & seasoning ready

Making:

Heat the oil in a pan and fry the onion until softened.

Add the garlic, chilli, oregano and cumin and stir for a minute or so.

Add the turkey and fry for five minutes, breaking up the turkey.

Add the pepper, beans and the tomatoes along with a pinch of the sugar and some seasoning.

Cook for 10 minutes then stir in the lime juice and coriander.

Grease an ovenproof dish then add spoonfuls of the mixture to the tortillas, roll then place in the dish. As you add the next one, gently push them together. If you have any of the mixture remaining, pour into the pan then scatter the cheese over.

Bake in the oven for about 15-20 minutes.

TWD_2606_Turkey_Enchiladas

This meal is adapted from this BBC Good Food recipe.

On Saturday, luckily I was feeling loads better and luckily the sun was finally shining on the weekend. We took off on an adventure to Ladybower Reservoir at Bamford in Derbyshire. Walter is an absolute pro on the trains now.

After not having eaten properly since Thursday I can’t say my appetite was back, even after miles and miles of walking. We ended up with an indoor picnic at home. The appetite came back with a vengeance on Sunday but I didn’t have the energy to cook so we had a kebab.

Seafood & Tapas Pizzas

On 20th June 2015, This was Dinner

So Mother Nature conspired against us again this week. We had plans to go to an exhibition in Sheffield then jump on a train to Hope Valley to walk Walter. We had to pop to the vets first to get Walter weighed (4 HUUUGE kilo’s, by the ‘weigh’). Whilst in the vets a downpour started.

By the time we got out it had stopped but didn’t look too clever so we turned back home. Half way home we got soaked. I needed wipers for my specs, my mascara had run and we were all wet through. Come on! It’s June. I’d like to take my dog on new adventures.

We treated ourselves to fish and chips for lunch then made a couple of pizzas for dinner.

I made my own bases (I usually cheat and use a bread mix) which I thought were going to be a disaster but were very good. Pop a couple of baking trays in the oven then roll out the bases when you’ve left the dough for an hour.

Tapas Pizza

Mix some passata with a little Gran Luchito smoky chilli paste.

Spread over the base then cover with a selection of tapas meats. Sprinkle with grated mozzarella and grated cheddar. Season with pizza seasoning.

TWD_2006_Tapas_Pizza Seafood Pizza

Cover the base with passata.

Spread tuna flakes and prawns over. Sprinke with mozzarella and cheddar. Add finely chopped red chilli.

TWD_2006_Tuna_PrawnThese went down a treat.

Turkey Bolognese Pasta Bake

On 14th May 2015, This was Dinner

Another one I had nothing much to do with making. I only really assembled it to bake. This is the downside*/upside** or owning a puppy***

Preparing:

  • Finely chop an onion
  • Finely chop a garlic clove
  • Grate some cheddar
  • Grate some parmesan
  • Prepare some chicken stock
  • Preheat the oven to 180ºc (fan)
  • Get turkey mince, tinned chopped tomatoes, chipotle paste, pasta, mascarpone, oil & seasoning ready

Making:

Heat the oil in a pan and cook the onion until softened. Add the garlic and cook for a minute or two more.

Add the mince and brown. Stir in the chipotle paste and cook for another minute.

Add the tomatoes along with the stock. Cook for about half an hour. Stir occasionally and add water if it starts to get a little dry.

Cook the pasta according to the instructions.

In a separate bowl, mix the mascarpone with most of the cheddar and season.

Pop the turkey bolognese into a baking dish. Stir the cheese mixture through the pasta and put this on top then top with the remaining cheddar and the parmesan.

Bake in the oven for about 20 minutes until the cheese is bubbling and starting to turn golden at the edges.

TWD_1405_Turkey_Pasta_Bake

Triple cheesy goodness.

Original recipe can be found here.

* downside? I do love to cook

** upside? It’s nice to eat dinner before 8pm when it’s not a ‘quicky’

*** There is no downside to owning a puppy!

Mexican Omelette

On 19th March 2015, This was Dinner

I’ve had this one and blogged about it before, it’s a great way to serve and omelette and really quite filling.

Preparing:

  • Finely slice (or mandolin) an onion
  • Finely slice some white cabbage
  • Finely slice a carrot
  • Finely slice a red chilli
  • Grate some good extra mature cheddar (I recommend Wooky Hole Cave Aged)
  • Whisk up 3 eggs (per omelette) in a jug
  • Get natural yoghurt, avocado, limes, oil & seasoning ready

Making:

Season the eggs.

Put the onion, cabbage, carrot and chilli in a bowl.

Put the flesh of the avocado in a processor and squeeze in the lime juice, add the yoghurt and a little oil then whizz up until smooth. Add some seasoning.

Pour this over the cabbage mixture and toss well to coat.

Heat some oil in a pan and pour in the eggs to cook the omelette.

Transfer gently to a plate then add the slaw to one half, top with a good bit of the cheddar and fold over.

Serve and enjoy!

TWD_1903_Omelette_MexYou can find this in Jamie Olivers ‘Save with Jamie’

Tuna & Fennel Pasta Bake

On 14th February 2015, This was Dinner

Well Happy Valentines Day! If I’m honest, I’m not a big Valentines Day celebrator, but we do normally make a three course meal and have a bottle of bubbly. Here’s the ‘P’ word again but one little puppy put the brakes on that. I’m too bloody tired for one. It’s our wedding anniversary in a month anyway so we’ll do the big meal then.

Anyway, I’m always happy when there’s a pasta bake in the oven.

Pre-preparing:

  • Hard boil a few eggs

Preparing:

  • Preheat the oven to 190ºc (fan)
  • Finely slice a fennel bulb
  • Finely slice an onion
  • Roughly chop the eggs
  • Drain a tin of tuna
  • Grate some cheddar
  • Get pasta shells, oil, butter, plain flour, milk, parsley & seasoning ready

Making:

Heat some oil in a pan and add the onion and fennel. Cook until softened and set aside.

Cook the pasta shells until just tender. Drain and pop to one side.

Melt the butter in a pan and add the flour, cook for a couple of minutes stirring well. Remove from the heat and add the milk gradually, stirring all the time. Bring to the boil and stir until thickened. Reduce the heat and simmer for a few minutes.

Mix the pasta, fennel mixture and white sauce together. Season well and add the tuna, eggs, parsley and most of the cheddar.

Pop into an ovenproof dish and sprinkle with the remaining cheese. Bake for about 30 minutes.

TWD_1402_Pasta_BakeThis was really good, It’s from Mary Berry’s Complete Cookbook.