Fish pie - Recommended Recipe!

Fish Pie - serves 6, takes 25 mins to prepare and 35 mins to cook.

Ingredients
750g floury potatoes, peeled and cut into large chunks
pinch of salt
2 egg yolks
60g butter
200ml milk
1 tbsp plain flour
175ml fish stock
200ml creme fraiche
1 tbsp chopped fresh tarragon
zest of 1/2 a lemon
750g fish pie mix (we used a mix of prawns, haddock and smoked cod)

Method

1. Place the potatoes in a saucepan and cover with water. Add a large pinch of salt and bring to the boil. Gently simmer, partially covered with a lid, for about 20 minutes, or until the potatoes are completely tender. Drain thoroughly and return the potatoes to the pan over a low heat for a couple of minutes to steam off any remaining water. Use a potato ricer or masher to mash the potatoes.
2. Beat in the egg yolks, 25g of the butter and 50ml of the milk and season to taste with freshly fround black pepper and salt.
3. Preheat the oven to Gas 4/180C. Place the remaining butter in a small saucepan with the remaining milk, the flour and the fish stock and gently bring to the boil, whisking constantly. Keep whisking as the mixture boils and thickens to form a smooth sauce. Simmer for 3 minutes. Remove from the heat and stir in the creme fraiche, tarragon and lemon zest and season with plenty of pepper and just a little salt.
4. Distribute the fish mix over the base of a medium, ovenproof dish. Pour the sauce evenly over the fish and spread the mash over the top, working from the outside in. Use a fork to rake over the top, creating a rough surface. Bake for 30-35 mins until golden on top and bubbling beneath.

Each serving contains: 495 kcals, 3g sugar, 30g fat, 17g saturated fat, 0.6g salt.

Source: Tesco instore recipe card
 

Chicken and chorizo stew - Recommended Recipe!

Chicken and chorizo stew - serves 4, prep 10 mins, cook 40 mins.

Ingredients
2 tbsp sunflower oil
8 small chicken thighs
1 onion, sliced
2 cloves garlic, crushed
1 red pepper, sliced
410g can chopped tomatoes
300ml chicken stock
zest and lemon of 1 orange
100g chorizo castellano, chopped
50g mixed olives (optional)

Method

1. Heat the oil in a large casserole dish and fry the chicken until golden (remove the skin if you prefer less fat in your diet).
2. Add the onions, garlic and red pepper and fry until the onion is tender, then pour over the tomatoes, stock and the zest and juice of the orange.
3. Bring to the boil and simmer for 35 minutes.  Add the chorizo and olives and simmer for a further 5 minutes or until the chicken is cooked through.
4. Serve with mashed or jacket potatoes.

Source - Morrisons instore magazine.

Sausage, herb and tomato roast - Recommended Recipe!

Sausage, herb and tomato roast - serves 4, prep 10 mins, cook 30 mins.

Ingredients
454g good quality pork sausages
4 medium potatoes, diced
2 ciabatta rolls, torn into chunks
3 sprigs rosemary, leaves stripped and washed
2 cloves garlic, crushed
2 tbsp olive oil
salt and pepper
270g vine-ripened cherry tomatoes

Method

1. Preheat the oven to 210C/410F/Gas 7.  Cut each sausage into 3 pieces and place in a roasting tin with the potatoes.
2. Add the ciabatta chunks and rosemary to the pan with the garlic and drizzle with oil.  Toss to coat everything in oil then sprinkle with the salt and pepper.
3. Roast in the oven for 25 minutes, then stir and add the cherry tomatoes.  Roast for a further 5 mins until the potatoes are tender and the sausages are cooked.

Source - Morrisons instore magazine.

Chicken and red wine casserole with herby dumplings - Recommended Recipe!

Chicken and red wine casserole with herby dumplings - serves 6, ready in 90-105 mins including 50 mins in the oven.

Ingredients
FOR THE CASSEROLE
6 part-boned chicken breasts
3 tbsp plain flour
3 tbsp olive oil
3 onions, peeled and each cut into 8 wedges
200g/8oz smoked bacon lardons
3 garlic cloves, peeled and sliced
300g/10oz large flat mushrooms, sliced
2 bay leaves
2 tbsp redcurrant sauce
3 strips of peeled orange zest
300ml/1/2 pint red wine
300ml/1/2 pint chicken stock

FOR THE DUMPLINGS
100g/4oz self raising flour, plus extra for dusting
100g/4oz fresh white breadcrumbs
1 tbsp wholegrain mustard
140g/5oz butter, cubed
2 tsp fresh thyme leaves
2 tbsp fresh parsley, chopped
2 medium eggs, lightly beaten

Method

1. Preheat the oven to fan 180C/200C/gas 6.  Season the chicken with salt and freshly ground black pepper, then coat lightly in a little of the flour.  Heat the oil in a large ovenproof lidded casserole dish and, in batches, brown the chicken on both sides over a high heat.  Remove the chicken and set aside.
2. Reduce the heat, add the onions and lardons and cook for about 5-8 mins so they are golden tinged.  add the garlic, then sprinkle in the plain flour and cook for 1 min, stirring to prevent sticking.
3. Add the mushrooms, bay leaves, redcurrant sauce and orange zest, then pour in the red wine and stock and season with salt and pepper.  Bring to the boil,then return the chicken to the casserole dish, making sure it is well covered with the liquid.  Put on the lid and cook in the oven for 30 mins.
4. While the casserole is cooking, prepare the dumplings.  Put the self-raising flour, breadcrumbs, mustard and butter in a food processor and blitz to a crumb consistency.  Add the thyme, parsley, eggs and salt and pepper.  Briefly blitz until the mixture forms a fairly moist dough.  Using floured hands, roll the dough into 6 large, even-sized balls.
5. Remove the casserole from the oven when the 30 mins is up and sit the dumplings on top.  Pop the lid back on and return to the oven for a further 20 mins, until the casserole is cooked and the dumplings have puffed up.  Spoon the chicken and sauce onto six plates  and top each with a dumpling.  Serve with a rich, fruity red wine.

Per serving - 701 kcal, 47g protein, 38g carbohydrate, 37g fat, 17g saturated fat, 3g fibre, 1g added sugar, 2.55g salt.

Source - BBC Good Food magazine.

Saucy chicken and spring vegetables - Recommended Recipe!

Saucy chicken and spring vegetables - serves 2, ready in 20-25 minutes

Ingredients
2 chicken breasts. skin on
1 tbsp olive oil
200g/8oz baby new potatoes, thinly sliced
500ml/18floz chicken stock
200g pack of mixed spring veg (broccoli, peas, broad beans and sliced courgette)
2 tbsp creme fraiche
handful of tarragon leaves, roughly chopped

Method

1. Fry the chicken in the oil in a wide pan for 5 mins on each side.  Throw in the potatoes and stir to coat.  Pour over the chicken stock, cover and simmer for 10 minutes until the potatoes are almost cooked through.
2. Remove the lid and turn the heat to high.  Boil the stock down until it just coats the bottom of the pan.  Scatter the vegetables into the pan, cover again and cook the veg for about 3 mins.
3. Stir in the creme fraiche to make a creamy sauce, season with salt and pepper, if you want, and then add the tarragon.  Serve straight from the pan.

Make it tangy... For a mustardy sauce, stir 1 tbsp of wholegrain mustard in with the creme fraiche.  Use 1 tbsp dried tarragon instead of fresh.

Per serving - 386 kcal, 38g protein, 23g carbohydrate, 16g fat, 6g saturated fat, 3g fibre, 1.5g salt, no added sugar.

Source - BBC Good Food magazine.