Courgette and Walnut Cake

150g/ 6oz butter

 

150g /6oz caster sugar

 

3 eggs

 

150g/6oz SR flour

 

300g/12oz grated courgette

 

50g/2oz chopped walnuts

 

Rind and juice of 1 orange

 

For the butter cream filling:

 

100g / 4oz soften butter

 

200g/8oz icing sugar

 

Juice of ½ orange

 

25g /1oz toasted walnuts (chopped)

 

1.      Cream butter and sugar together till light and fluffy.

 

2.      Add in beaten eggs. Add in grated courgette, walnuts and orange rind and juice.

 

3.      Fold in the SR flour.

 

4.      Divide the cake mixture into two prepared 20cm/8 inch sandwich cake tins.

 

5.      Bake in the oven (180C/350F/Gas mark 5 for 25 to 30 minutes.

 

6.      Turn out onto a wire rack to cool.

 

7.      For the butter cream, Cream butter and icing sugar together. Mix in orange juice and chopped walnuts.

 

8.  Spread the butter cream on the courgette cake. Sandwich together. Sprinkle with icing sugar on top. Serve with a cup of tea.

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Tuscan Chianti Balsamic Glazed Tuna Steaks

I developed this dish with the help of an Italian friend. I love Italian food because it is so colourful, full of flavours and natural goodness. Apart from pizza and pasta, I love all the fish and meat dishes. The combination of fresh tomatoes and sweet basils bring out the flavour of the glazed tuna steaks.

Serves 2

2 pieces Tuna fish steaks

4 tablespoon balsamic vinegar reduction

100 ml Chianti wine

1/2 teaspoon Brown sugar

a handful of sweet basil leaves

6 cherry tomatoes (cut into halves)

1/2 teaspoon crushed red pepper flakes

1 clove garlic (chopped)

2 tablespoon olive oil

1 tablespoon grated Parmesan cheese

Salt and pepper

1.      Marinade the tuna steaks in chopped garlic, balsamic vinegar, Chianti wine and brown sugar for 1 to 2 hours.

2.      Remove the tuna from the marinade. Dry with kitchen towel.

3.      Heat the olive oil in a large heavy base frying pan. Fry tuna steaks 3-4 minutes on each side.

4.      Add in the cherry tomatoes and sizzle for 2 minutes. Add in the basil leaves and the crushed pepper flakes.

5.      Add in the marinade and sizzle into a thick syrupy glaze. Season with salt and pepper. Sprinkle the top of the tuna steaks with grated Parmesan cheese and melt the cheese under a grill.

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Spring Leek, Crispy Noodle Cheese Melt

(Serves 2)


20g  Dried Chinese rice noodles

1 stem spring leek (sliced)

1 tablespoon grated carrot

5-6 cherry tomatoes (cut into halves)

50 g grated Cheddar cheese

1 teaspoon soy sauce.

1 clove chopped garlic

¼   teaspoon chilli powder

1 tablespoon cashew nuts (toasted)

1 tablespoon peanut oil

Salt and pepper

Oil for deep frying

Heat oil in a frying pan. Fry rice noodle till crispy. Drain and set aside.

Fry the cherry tomatoes in 1 teaspoon of oil for 2-3 minutes. Set aside.

Heat peanut oil in a frying pan. Fry garlic and chilli powder. Add in the leek and the carrot. Stir fry for 3 minutes till the leek is soften. Season with soy sauce, salt and pepper.

Place the crispy rice noodle on a plate. Arrange the leek and cherry tomatoes on top of the noodles. Sprinkle with grated cheese. Place under the grill till all the cheese melted.  Sprinkle with toasted cashew nuts.  Serve and enjoy.

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Spicy Spanish Meatballs

For the meatballs:

·                                 1 onion, finely chopped

·                                 300 g lean minced beef

·                                 50 g fresh breadcrumbs

·                                 1 tsp chopped fresh oregano

·                                 ½ tsp ground cumin

·                                 1 egg, beaten

·                                 oil, for frying

For the sauce:

·                                 1 red chilli (chopped)

·                                 1 tbsp olive oil

·                                 1 onion, finely chopped

·                                 2 cloves garlic, finely chopped

·                                 175 ml beef stock

·                                 400 g canned chopped tomatoes

·                                 1 tbsp. tomato puree

·                                 1/2 cup chopped red pepper

·                                 1 tablespoon chopped chives

·                                 Sprigs of basil

Mix the onion, beef in a mixing bowl. Add the breadcrumbs, oregano, cumin and ½ teaspoon each of salt and pepper and mix well.

 Add the egg and mix thoroughly. Roll the mixture into small balls.

 Heat the oil in a frying pan, add the meatballs and fry for 5 minutes, turning occasionally, until browned. Set aside.
 

Finely chop the chilli. Heat  the oil in a pan. Fry onion, chill and red pepper and garlic. Add in stock, tomatoes, tomato puree, and  salt and pepper .Bring to the boil and simmer for 5 minutes.

  Add the meatballs to the sauce and simmer for 10 minutes to heat through.

Serve. Sprinkle with chopped chives and sprigs of basil.

 

Fillet Steak Flambed in Cognac with Crushed Potatoes and Chives

2 pieces  Fillet steak (150g each)
2 tablespoon groundnut oil
1/2  glass of Cognac
200g new potatoes
25g salted butter
1 teaspoon lemon juice
1 tablespoon chopped chives
A handful of Rocket leaves (garnish)
Salt and pepper (seasoning)
Balsamic vinegar reduction (decoration)


Wash the potatoes and cut in half, leaving the skins on. Cook in a pan of boiling salted water until tender.

Season the steaks with salt and pepper. Heat a frying pan to hot, add the groundnut oil and sear the steaks on both sides.

Pour in the cognac with the pan is really hot to flambe the steaks with the cognac and transfer to the preheated oven to 220°C / Gas Mark 7 and  continue cooking for approximately 4-6 minutes.

Drain the potatoes. Season with butter, salt and pepper. Add chopped chives and lemon juice. Lightly crush the potatoes with a fork.

Dress 2  plates with balsamic vinegar

Divide the potatoes between the plates, using a  ring mould. Cut the steaks into thick slices and place on top of the potatoes.

Garnish with Rocket leaves.

Summer Herb and Tomato Chicken Casserole

Serves 4



4 pieces chicken joints (skin removed)
 
6 fresh large tomatoes (chopped)

2 tablespoon tomato puree

1 handful chopped herbs (basil, thyme, oregano and parsley)

2 clove garlic (chopped)

1 teaspoon brown sugar

6 shallots (chopped)

1 cup white wine

100g sliced mushrooms

1 small courgette (diced)

3 tablespoon olive oil

2 tablespoon flour

Salt and pepper

1. Sprinkle the chicken joints with salt and pepper. Dredge with flour.
2. Heat the olive oil in a pan. Brown the chicken on both sides. Drain and set aside.
3. With the remaining oil the pan, sweat the shallots and garlic. Add in mushrooms, herbs, white wine, tomato puree, chopped tomatoes and sugar.Simmer for 10 minutes to make the sauce.
4. Transfer the chicken into a slow cooker. Pour over the sauce. Cover and cook on High heat for 1 hour.
5. Stir in the diced courgette. Cover and cook for  further 10 minutes.
6. Season to taste. Garnish with freshly chopped herbs.