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[The March Hare]

Green Beans with Olitos Olive Dressing and Sesame Seeds

The freshness of the beans, the smokey taste of the bacon and the delicate flavour of the sesame seeds all complemented with a hint of olive jam – a tasty summery dish for any time of the year

Ingredients
450g (18oz) French beans
4 rashers smoked bacon, de-rinded and chopped
1 tablesthingy Olitos Sweet Olive Jam
1 tablesthingy sherry vinegar
1 tablesthingy toasted sesame seeds
Method
Steam the beans until tender and put into a serving dish. Keep them warm and save the steaming water.

Gently fry the bacon until the fat runs out of it and the meat is crispy. Add the olive jam to the bacon with the sherry vinegar and mix well. Add 2 tablesthingys of the steaming water from the beans. Mix well together and pour over the beans.

Sprinkle over the sesame seeds and serve at once.

[jj]

Vegetable Chicken Noodle Soup


Prep: 10 min, Cook: 15 min.

• 4-1/4 cups chicken stock, fat skimmed off top
• 2 carrots, peeled and cut into small dice
• 1 tsp. dried tarragon
• 1 cup thin egg noodles
• 1/2 lb. boneless, skinless chicken breasts, halves, cut into thin strips
• 1-1/2 cups frozen peas
• 3/4 lb. asparagus , tips cut 1 inch long, stalks thinly sliced, or broccoli florets

Bring stock, carrots and tarragon to a boil in a saucepan over high heat. Add noodles and chicken and simmer over medium high heat 5 minutes. Add vegetables and salt and pepper to taste. Simmer another 2-3 minutes, or until chicken and noodles are just cooked throughout.

Per serving: calories 255, fat 4.3g, 15% calories from fat, cholesterol 57mg, protein 29.7g, carbohydrates 24.2g, fiber 6.6g, sugar 7.2g, sodium 946mg, diet points 4.6.

Dietary Exchanges: Milk : 0.0, Vegetable: 1.5, Fruit: 0.0, Bread: 1.1, Lean meat: 1.1, Fat: 0.6, Sugar: 0.0, Very lean meat protein: 2.3

[jj]

Fruity White Fish


3-4 white fish filets (I used cod)
2 Tbs butter
2 tsp lime juice
1/2 a lemon
1/2 a orange
1 tsp Worcestershire sauce
bread crumbs-- Panko (Japanese style) or regular bread crumbs

Melt the butter in a small saucepan and stir in the juices and Worcestershire.

Put the fish in a baking dish, skin side down if you are using something with skin. Pour the butter and fruit juice sauce over them, then sprinkle bread crumbs over each piece of fish.

Bake at 400 for 10-12 minutes, till flaky.

[jj]

Chicken with Mushrooms in Sour Cream Sauce



3-4 boneless skinless chicken breasts
1 Tbs oil
1 Tbs butter
1 onion, sliced thinly
1 small can mushrooms (or use fresh and sautee with the onions)
1/3 cup evaporated milk (nonfat evaporated milk works great in recipes like this!)
1/3 cup sherry
1 can cream soup (mushroom or chicken)
1/2 cup low-fat sour cream

Sautee the chicken breasts in the butter and oil until browned. Remove to a buttered/sprayed 9x9 pan. Sautee the onion until soft. (Add the fresh mushrooms if using so they get sauteed as well.) Put the onion and mushrooms over the chicken. Mix up the soup, sherry, and evaporated milk. Pour over the chicken, onion, and mushrooms. Cover and bake at 325 for 1 hour. Remove the chicken and mix in the sour cream. Sthingy sauce over chicken. Serve with rice or egg noodles or mashed potatoes

[jj]

Risotto Prima Vera:

Ingredients: /b]


1 cup boiled rice, 1 medium onion, 1 medium carrot,6-8 mushrooms,2 asparagus,1/2 medium zucchini, 1/4 medium broccoli, 6 tbsp butter, 1/2cup white wine, 3 cups water or stock, 1/2 cup shelled peas, salt and pepper to taste, 1 cup grated parmesan cheese,4 tbsps cream.

Method:

Wash the rice in running water and soak in sufficient water for 30 minutes.Peel,wash and chop the onion.Scrape,wash and cut the carrot into 1cm cubes.Clean and slice the mushrooms.Cut the asparagus into 1 cm pieces.Cut the zucchini into 1 cm pieces.Separate the broccoli florets.Heat 1 tbsp of butter in a frying pan and saute the mushrooms and carrots and keep aside.In another pan melt 4 tbsp of butter on low heat,add chopped onion and cook until transparent.Add rice and cook for about 2 minutes stirring constantly.Add white wine and once the rice has fully absorbed the wine,gradually add hot water or stock and stir constantly.After about 5 minutes,add sauteed mushrooms and carrots,cook for a few minutes, add green peas,zucchini,broccoli,salt, pepper powder and asparagus.After the rice is almost cooked,add most of the grated parmesan cheese and stir.Finish off with the remaining butter and cream.Serve hot topped with the remaining cheese.

[jj]

Red and White Tortellini

This super simple recipe uses just four ingredients and takes just five minutes to put together. I've served it to company - it's that good! I often add a one pound bag of frozen fully cooked meatballs to the casserole; just bake as directed.

INGREDIENTS:

• 2 (10 oz.) pkgs. refrigerated or frozen cheese tortellini, uncooked
• 28 oz. jar spaghetti sauce
• 1 cup water
• 12 oz. jar alfredo four cheese sauce
• 2 cups shredded mozzarella cheese

PREPARATION:

Preheat oven to 350 degrees F. In 3 quart glass baking dish, mix tortellini, spaghetti sauce, and water. Make sure all tortellini is coated with sauce. Drop cheese sauce by sthingyfuls over casserole. Sprinkle with mozzarella cheese.

Cover tightly with foil and bake at 350 degrees for 1 hour. Uncover and bake 10 minutes longer, until tortellini is tender. Serves 8

[The March Hare]

Olitos Sweet Olive Jam & Dark Chocolate Sorbet

This may sound an unusual combination, but Olitos olive jam is a perfect partner to dark chocolate – a real grown-up treat

Ingredients
60g cocoa
1 jar Olitos sweet olive jam
375ml water
45g dark chocolate
Method
Mix the cocoa with the olive jam in a large bowl and gradually add the water to get a smooth paste. Roughly chop the chocolate and stir it in.

Either pour the mixture into an ice-cream maker and follow the instructions until frozen or empty it into a freezer-proof container. Place the container in the freezer until slushy. Pour it into a food processor and whizz up, then put the mixture back into the container and freeze again. Repeat this one more time.

Soften the sorbet at room temperature, for 15 minutes, and serve with a sthingyful of crème fraiche and some fresh red berries

[The March Hare]

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Spice up your leftovers

If you fancy a spicy twist to the usual Christmas overload of turkey sandwiches, let Loyd Grossman Indian sauces come to your rescue and put your leftover trimmings to good use

Turkey and Mushroom Korma Casserole
Ingredients
(Serves 4)
1 jar of Loyd Grossman Korma Curry Sauce
800g (32oz) cooked turkey
1 fat garlic clove, crushed or 2 teasthingys garlic puree
2 teasthingys ground coriander
1 teasthingy ground cumin
1 teasthingy fine sea salt
A little freshly ground black pepper
250g (6oz) button or mixed wild mushrooms, sliced if large
1 or 2 tablesthingys chopped fresh coriander
A few flaked toasted almonds, optional

Method
Heat the oven to 190 ºC, gas mark 5. Mix the turkey with the crushed or pureed garlic, spices and seasoning. Place in a single layer in a shallow casserole dish. Sthingy over the Korma curry sauce, fill the jar half full of water and pour over the turkey. Cover loosely with foil and bake in the oven for 10 minutes.

Remove the casserole dish and uncover. Scatter over the mushrooms, mixing them with the sauce. Re-cover and return to the oven for another 20 minutes, to cook the mushrooms and until the turkey is piping hot throughout.

[The March Hare]

Steak and Kidney Pudding

A true English classic, with all the traditional ingredients this is a truly simple but satisfying dish

Preparation time: 15 minutes
Cooking time: 3½ hours
Ingredients
(Serves 6)
50g (2oz) butter or beef dripping
900g (2lb) lean chuck or rump steak, trimmed and cut into 2.5cm (1inch) cubes
225-350g (8-12oz) ox kidney, trimmed and cut into 2.5cm (1inch) cubes
1 large onion, peeled and chopped
350g (12oz) flat cap or Portobello mushrooms, halved and sliced (optional)
25g (1oz) plain flour
300ml (½pint) stout or brown ale
300ml (½pint) hot, good beef stock, home made, if preferred
30ml (2tbsp) Worcestershire or brown sauce
1 sachet bouquet garni
Salt and pepper

For the suet pastry
350g (12oz) self-raising flour
5ml (1 teasthingy) baking powder
175g (6oz) shredded beef suet
30ml (2tablesthingy) freshly chopped parsley
300ml (½ pint) ice-cold water, to mix
25g (1oz) butter

Method
In a large casserole dish heat the butter or dripping and cook the beef and kidney in batches for 4-5 minutes, until brown on all sides. Add the onions and mushrooms and cook for 2 minutes. Sprinkle the flour over the mixture and cook for 1-2 minutes.

Add the stout or brown ale, stock, Worcestershire or brown sauce and bouquet garni. Season. Bring to the boil, reduce the heat, cover and cook for 1-1½ hours until the meat is tender. Set aside to cool for 20 minutes and remove the bouquet garni.

Agalinks tip
To save time prepare the meat filling the day before and store in the refrigerator.

Meanwhile, prepare the pastry. In a large bowl sift together the flour and baking powder, and season. Add the suet and parsley and mix into the flour. When evenly blended add enough water to bind it in to a soft, pliable dough. Cover and leave to it rest for about 20 minutes.

Grease a 1.3-litre (3 pint) pudding basin with the butter. Set aside a quarter of the pastry for the lid. Roll out the remaining pastry and line the pudding basin, leaving at least 1cm (½inch) of the pastry hanging over the edge of the basin.

Sthingy the cooled meat filling into the basin and brush the edges of the pastry with water, then roll out the remaining pastry to cover the top. Place on top of the basin and press down well to seal.

Cover the basin with a double layer of greased foil or greaseproof paper. The paper needs to be pleated in the middle to will allow the pudding to expand during cooking. Tie it all in place with string, making a little handle with extra string at each side, so you can lift the pudding out of the saucepan or steamer.

Steam the pudding on an upturned, heatproof plate or saucer in a large covered saucepan filled with hot water or a steamer for 2 hours – making sure to check the water level regularly.

Remove the string and foil or paper. Serve the pudding either by sthingying portions from the pudding basin or turn out whole onto a plate and serve with creamy mashed potatoes and peas.

To make a truly traditional steak and kidney pudding, buy fresh suet. This will mean you need to wait 20 minutes before turning the pudding out of its basin

[The March Hare]

Lancashire Hotpot

A warming, traditional dish with succulent pieces of lamb and potatoes with a hint of mint – perfect to come home to at this time of year

Preparation time: 20 minutes
Cooking time: 3 hours
Oven temperature: Gas mark 3, 170°C, 325°F

Ingredients
(Serves 6)
900g (2lb) lean lamb chops, cutlets or chump chops, trimmed
15-30ml (1-2 tablesthingys) dried mixed herbs
15ml (1 tablesthingy) sunflower oil
30ml (2 tablesthingys) freshly chopped mint
4 lamb’s kidneys skinned, cored and cut into small pieces
3 medium onions, peeled and cut into wedges
15ml (1 tablesthingy) plain flour
600ml (1pint) hot, good lamb stock
15-30ml (1-2 tablesthingys) Worcestershire sauce
Salt and pepper
2 bay leaves
25g (1oz) butter, softened
900g (2lb) red potatoes, unpeeled and sliced

Method
Coat the cutlets with the mixed herbs. Heat the oil in a large pan and cook the chops or cutlets, in batches, turning once, until they’re brown. Transfer the meat into a 2.8-litre (5 pint) ovenproof casserole dish with a lid. Sprinkle half of the mint over the meat.

Add the kidney to the pan and cook for about 20 minutes and then sthingy over the cutlets. Fry the onions for about 10 minutes until brown, adding a little more oil to the pan if necessary. Stir in the flour and cook for 1-2 minutes. Add the stock, Worcestershire sauce and seasoning.

Pour the stock and onion mixture into the casserole dish and sprinkle over the remaining mint and add the bay leaves. Arrange the potato slices on top of the casserole dish in an overlapping pattern. Season and dot with half of the butter. Cover the dish with a tight-fitting lid and cook for 1½ hours. Then remove the lid and cook for a further 50 minutes.

Brush the potatoes with the remaining butter and place the casserole under a preheated moderate grill for 4-5 minutes until the potatoes are crisp and golden.

Serve with seasonal vegetables.

[marmaris98]

PEASE PUDDING

Ingredients:

Salt Pepper
475g (about a one pound pack) Split Peas
Method:(1)
Place Split Peas in large ovenproof dish. Cover with Water 475g of split peas to every 2 litres of water add salt and pepper to season. Allow to stand over night.
Place middle shelf of oven, Gas Mark 5 150C - cook until set. Until this reaches a nice medium consistency (not too thick ot thin as once cool it sets even thicker..

When cooled place in refrigerator. Chill and serve with, salad or - with cold ham sandwiches

[marmaris98]

It's not a cake.
It's bread but that's the name of it! Basically it is the same as ordinary bread but with a subtle difference.

6lbs Strong white bread flour
6 teasthingys of salt
1oz lard
2oz fresh yeast
2 teasthingys sugar
2½ to 3 pints warm water

Mix flour and salt together then rub in the lard. Cream the fresh yeast and sugar and stir in about half of the warm water until dissolved. Leave the yeast mixture until frothy then add to the flour/salt mix together with the rest of the warm water, sufficient to make a firm but not sticky dough. Knead for ten minutes, place in bowl, cover and leave in a warm place until it has doubled in size. Turn out and knead again.
This is where the recipe differs from 'normal' bread. Sufficient is cut after the dough has had its first rising. Roll out to about ½" thick and 6" to 8" diameter. Prick all over with a fork and bake on a floured tray on the bottom of the oven ­ this is important ­ for about 25 to 30 minutes on gas mark 8, 450F.
When baked cut through middle and fill with butter.(Best eaten on the same day!)
Even better, put a few rashers of bacon in also. Best bacon sandwich you ever tasted!

[juicyjude]

Oh Yummeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeee ;D

[The March Hare]

Baked Haddock with Pesto and Parmesan

Mary Berry’s contribution to Haddock is a delicious mix of tasty fresh fish and traditional Italian flavours

Ingredients
(Serves 4)
4 175g (6oz) fillets of haddock, skinned
About 375g (3/4lb) peeled potatoes
Good knob of butter
A little milk
4 teasthingys pesto
4 large tomatoes, skinned, seeded and cut into long strips
A few sprigs of basil, torn
50g (2oz) Parmesan, coarsely grated
Paprika
Method
Bring the potatoes to the boil in salted water, simmer until tender for about 30 minutes.
Then mash adding butter, a little milk, pesto and seasoning.

Season a greased roasting tin. Place the fish on the seasoning and then season the fish. Spread a quarter of the mashed potato on each fillet, top with the tomatoes and basil mixed together, sprinkle with Parmesan and dust with paprika.

Bake the fish in a hot oven, 220°C, 400°F, Gas 7, for about 15 minutes until the fish has turned white.

Serve at once garnished with parsley. If the fish is very fresh and mashed potato cold, you may cover the assembled, uncooked fish and store in the fridge for 24 hours, then cook as above

[The March Hare]

Spiced Haddock in Coconut

Demonstrating the versatility of haddock – Manju Malhi’s deliciously spicy way of cooking haddock is a real must-try

Ingredients
(Serves 2)
1/4 teasthingy salt
1/2 teasthingy turmeric
400g (1lb) skinless and boneless haddock fillets, cut into 4cm pieces lengthways
2 tablesthingys vegetable oil
5-6 curry leaves (optional)
2 garlic cloves, crushed
1 teasthingy root ginger, peeled and finely grated
2-3 green finger chillies, finely chopped
1 teasthingy ground coriander
1 teasthingy ground cumin
1 tablesthingy lemon juice
200ml (7fl oz) coconut milk
A few fresh coriander leaves, washed and roughly chopped.
Method
Sprinkle the salt and turmeric over the fish and set aside.

Heat the oil in a heavy-based pan and add the curry leaves, if using. Allow them to sizzle in the oil and then mix in the garlic and ginger for a minute. Tip in the fish and gently fry the fish pieces for a minute on both sides.

Add the chillies and stir for a few seconds. Tip in the coriander and cumin. Stir well, then add the lemon juice. Cook on a low heat for 3 minutes.

Pour the coconut milk and 100ml (3 1/2fl oz) of boiling water into the pan. Cover and simmer for 2–3 minutes more.

Serve hot with plain basmati rice or Naan breads and a crisp green salad.

[The March Hare]

10 Minute Haddock with Spring Onion Sauce

A simple recipe with a mouth-wateringly good result Ken Hom

Ingredients
(Serves 4)
450g (1lb) fresh haddock fillets
2 teasthingys salt
1/2 teasthingy freshly ground white or black pepper
570ml (1 pint) water
6 tablesthingys coarsely chopped spring onions
1 tablesthingy finely chopped fresh root ginger
11/2 tablesthingys oil (preferably ground nut)
2 teasthingys sesame oil
Method
Rub the haddock fillets with 1 teasthingy of the salt and pepper. Bring the water to the simmer in the wok. Add the haddock, simmer for 2-3 minutes, cover tightly and turn off the heat – allow it to stand for 4 minutes.

Combine the spring onions, ginger and the remaining 1 teasthingy of salt together in a small bowl. In a small pan combine the oil and sesame oil and bring it to the smoking point.

Remove the haddock from the water and arrange on a platter. Scatter the spring onion mixture on top and pour the hot oil over it. Serve at once.

[jj]

Gingered Chicken Kebabs BBQ
30mins plus marinating

Serves 4 Barbecue

Ingredients

450g/1lb Boneless Chicken Breast or Thighs
2 Garlic Cloves, crushed
5cm/2 inch Fresh Ginger Root, peeled and grated
1/2 teasp Ground Coriander
3 tbsp Runny Honey
2 tbsp Olive Oil
3 tbsp Dry Sherry
2 tbsp Soy Sauce
The juice of 1/2 a Lime

Instructions

1. Place all the ingredients, apart from the chicken, in a bowl and mix until well combined.

2. Cut the chicken into 2.5cm/1 inch cubes and add to the marinade. Mix well, then cover and leave to marinate for at least 2 hours.

3. Remove the chicken from the bowl, reserving the marinade, and thread onto skewers.

4. Cook over medium hot coals for 10 - 15 minutes, turning frequently and basting with the remaining marinade from time to time. Serve immediately

[jj]

Jerk Chicken HT West Indian BBQ
30mins plus marinating



Serves 4 Hot Barbecue
Dairy Free Eggless
Caribbean West Indies

Ingredients

4 Boneless Chicken Breasts
4 tbsp Soy Sauce
120ml/4fl.oz. White Wine Vinegar
2 Garlic Cloves, roughly chopped
1 Onion, chopped
60ml/2fl.oz. Vegetable Oil
2 tbsp Brown Sugar
*1 tbsp Dried Thyme
*1/2 teasp Allspice
*1/2teasp Ground Cloves
*1/2 teasp Ground Nutmeg
1 Jalapeno Chilli, roughly chopped

Instructions

1. Place all the ingredients apart from the chicken (including the contents of the spice pack if using), in a food processor and process until smooth.

2. Make 4 parallel cuts about 1cm/1/2 inch deep in each chicken breast and place in a shallow dish. Pour the puréed mixture over the chicken and rub it in with your hands, making sure the mixture gets into the cuts. Cover and refrigerate for 4 to 6 hours or overnight.

3. Grill over medium coals for 15-20 minutes turning occasionally and basting with any remaining marinade or until cooked through. Alternatively, cook conventionally under a hot grill.

[jj]

Mango Glazed Duck BBQ
45mins plus marinating

Serves 4
Main Course Barbecue Eggless

Ingredients

For the glaze
3 tbsp Mango Chutney
2 tbsp Dijon Mustard
2 tbsp Apricot Jam or Marmalade
½ teasp Tabasco Sauce
Other ingredients
4 Duck Quarters
2 tbsp Salt
1 tbsp Sugar
Black Pepper

Instructions

1. Place the duck portions in a shallow dish. Sprinkle with the salt, sugar and black pepper and rub into the duck well. Refrigerate for 4-8 hours.

2. Rinse the duck and dry well with kitchen paper. Cook for 20 minutes over medium hot coals, turning from time to time.

3. Place the portions skin side down and brush the glaze over the top. Turn (so the portions are skin side up, and continue to cook for 10 minutes.

4. Brush the skin with more of the glaze, turn (skin side down) and cook for a further 10-15 minutes until glazed, brown and cooked through. Serve immediately.

[jj]

Kiwi Lamb Skewers BBQ
20mins plus marinating

Serves 4 Hot Lamb Alcohol Kiwi Fruit BBQ
Dairy free
Eggless

Ingredients

450g/1lb Leg of Lamb, cut into 2.5cm/1 inch cubes
1 Kiwifruit
2 Garlic Cloves, crushed
2 tbsp Soy Sauce
2 tbsp Dry Sherry
1 tbsp Sesame Oil
½ teasp sugar
Freshly ground black pepper

Instructions

1. Peel the kiwifruit then place in a large mixing bowl and mash with a fork until smooth.

2. Add the remaining ingredients including the lamb, mix to coat thoroughly then cover and leave at room temperature for 30 minutes only.

3. Preheat the grill or barbecue to hot. Thread the lamb onto four skewers then grill for 7-10 minutes, turning from time to time, until browned and cooked to your liking.

N.B. Kiwifruit is a natural meat tenderiser however care should be taken not to over marinate meats.