lundi 8 mars 2021

Posted on mars 08, 2021by with No comments
Cod with chorizo and white beans - Recipes - Hairy Bikers
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Cod with chorizo and white beans

Chorizo and red peppers give this cod dish a nice Spanish flavour. Again, this is a really easy way of cooking fish and there’s plenty of delicious veg.

Cod with chorizo and white beans

Info

Serves
4 People

Ingredients

  • 1 tbsp olive oil
  • 150g cooking chorizo, thinly sliced
  • 1 red onion, thinly sliced1 red pepper
  • 250g white cabbage, shredded
  • 3 garlic cloves, finely chopped
  • 1 tsp dried thyme
  • 200ml red wine
  • 2 tbsp tomato purée
  • 400g can of white beans (preferably cannellini), drained and rinsed
  • 4 cod loin steaks, skinned
  • salt and black pepper

Method

  1. Heat the olive oil in a large sauté pan or frying pan with a lid. Add the chorizo and brown it quickly on all sides, then remove it with a slotted spoon. If there’s a lot of fat in the pan, spoon off all but about 2 tablespoons.

  2. Add the red onion, red pepper and cabbage and cook them over a medium heat until they have started to soften, then add the garlic and thyme. Cook for a further 2–3 minutes, then turn up the heat and pour in the wine. Leave it to bubble and reduce for a couple of minutes, then stir in the tomato purée, beans and about 250ml of water. Season with salt and pepper.

  3. Cover the pan and leave to simmer until the vegetables are just tender. Put the chorizo back in the pan. Season the cod steaks with salt and pepper and place them on top of the beans and veg. Cover the pan and leave to steam very gently for about 15 minutes or until the cod has just cooked through.

  4. Serve sprinkled with parsley, if using, with lemon wedges on the side for squeezing over.

© Hairy Bikers 2021

BBC and the BBC logo are trademarks of the British Broadcasting Corporation and are used under licence. BBC logo © BBC 1996.
The BBC is not responsible for the content of this site.

Posted on mars 08, 2021by with No comments
Boozy Syllabub Trifle - Recipes - Hairy Bikers
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Boozy Syllabub Trifle

Everyone loves a trifle. This pudding looks very posh but it’s really just an assembly job. You have to mix the syllabub, but the rest of the work is just piling things into a bowl. Not too hard really when you think of the treat you have in store. Shop-bought custard is fine or make your own with the recipe on page 277.

Boozy Syllabub Trifle

Info

Serves
6 people

Ingredients

  • 1 packet of trifle sponges or fingers
  • 2–3 tbsp raspberry jam
  • 100ml sweet sherry or marsala
  • 150g amaretti biscuits
  • 500g raspberries
  • 1 large pot of custard
  • 50g toasted flaked almonds

Syllabub

  • 50ml sweet sherry or marsala
  • 1 tbsp brandy (optional)
  • zest of 1 lemon, plus extra to garnish
  • 2 tbsp caster sugar
  • 400ml whipping cream

Method

  1. First start the syllabub. Put the sweet sherry or marsala in a bowl with the brandy, if using, the lemon zest and caster sugar. Stir until the sugar has dissolved. Leave this to stand for at least the time it takes to assemble the trifle, but for several hours if you are able to prepare ahead.

  2. To assemble the trifle, first spread half the trifle sponges or fingers with the raspberry jam and arrange them in the base of a trifle bowl. Pour over the sherry and top with the amaretti biscuits, followed by the raspberries. Spoon the custard over the raspberries, then cover and leave to chill.

  3. Now finish the syllabub. Whip the cream until it reaches the soft peak stage, then stir in the sherry mixture and whisk again to combine. Spoon this over the trifle, then sprinkle over the toasted almonds and some extra lemon zest.

© Hairy Bikers 2021

BBC and the BBC logo are trademarks of the British Broadcasting Corporation and are used under licence. BBC logo © BBC 1996.
The BBC is not responsible for the content of this site.

Posted on mars 08, 2021by with No comments
Full English Shakshuka - Recipes - Hairy Bikers
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Full English Shakshuka

We’ve taken the classic Middle Eastern shakshuka – one of our favourite dishes that we first discovered and cooked in Israel – and given it a touch of the full English to make an epic one pot breakfast or brunch. We’ve gone the full Monty here, but feel free to adapt as you like. A word of advice – this is proper filling, so you won’t need lunch.

Full English Shakshuka

Info

Serves
4 people

Ingredients

  • 2 tbsp olive oil
  • 6 sausages, peeled and broken up into balls
  • 2 tbsp HP sauce
  • 100g smoked bacon lardons
  • 1 onion, thinly sliced
  • 200g button mushrooms, halved
  • 2 slices of black pudding (optional)
  • 400g can of chopped tomatoes
  • 100g haricot beans (about half a 400g can), drained and rinsed
  • 4 eggs
  • salt and black pepper

Method

  1. Heat a tablespoon of the oil in a large frying pan or sauté pan that has a lid. Fry the sausage balls until they have browned on all sides, then add a tablespoon of the HP sauce. Stir to coat the sausage balls and keep stirring until they look caramelised, then remove them from the pan and set aside. Deglaze the pan with a little water and pour this over the sausages.

  2. Add the remaining oil to the pan. Fry the bacon, onion and mushrooms together until the bacon has rendered its fat and is crisping up. The onion should have started to soften and brown around the edges. If using black pudding, crumble it up and fry it very briefly. Put the sausages back in the pan with everything else.

  3. Add the tomatoes and the remaining HP sauce, together with the beans and about 200ml of water, then stir to deglaze the base of the pan. Season with salt and pepper, bring to the boil, then turn down the heat and cover the pan. Cook for 10 minutes.

  4. Make wells in the mixture and break the eggs into them. Cover the pan and cook for a few minutes until the whites are just set and the egg yolks are runny. Serve with hot buttered toast. 

  5. To serve

    Hot buttered toast

© Hairy Bikers 2021

BBC and the BBC logo are trademarks of the British Broadcasting Corporation and are used under licence. BBC logo © BBC 1996.
The BBC is not responsible for the content of this site.

Posted on mars 08, 2021by with No comments
Veggie chilli with cornmeal dumplings - Recipes - Hairy Bikers
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Veggie chilli with cornmeal dumplings

We do like a dumpling and these sweetcorn ones are just right with our veggie chilli. There are lots of great flavours here and this is a good filling feast for hungry hordes.

Veggie chilli with cornmeal dumplings

Info

Serves
4 people

Ingredients

  • 2 tbsp olive oil
  • 1 large onion, diced
  • 1 green pepper, diced
  • 1 red pepper, diced
  • 2 celery sticks, diced
  • 2 jalepeño chillies, finely diced
  • 4 garlic cloves, crushed
  • 2 bay leaves1 tbsp ground cumin
  • 25g red lentils, well rinsed
  • 750ml vegetable stock
  • 400ml coconut milk
  • 1 head of baby spring greens, shredded
  • 2 x 400g cans of black or pinto beans, drained and rinsed
  • juice of 1 lime
  • salt and black pepper

Cornmeal Dumplings

  • 150g self-raising flour
  • 75g chilled butter, diced
  • 125g fine cornmeal
  • 125g sweetcorn, defrosted if frozen
  • 50ml buttermilk
  • 1 egg

To Serve

  • 100g vegetarian Cheddar cheese, grated
  • chopped fresh coriander

Method

  1. Heat the oil in a large flameproof casserole dish with a lid and add the onion, peppers, celery and chillies. Cook over a medium heat until the vegetables have started to soften, then stir in the garlic, bay leaves, cumin and red lentils. Season generously with salt and pepper, then pour in the vegetable stock.

  2. Bring to the boil and leave for 5 minutes, then turn down the heat and continue to simmer until the red lentils have softened. Add the coconut milk, spring greens and beans and cook until the spring greens are tender and the lentils have collapsed and thickened the sauce. Taste for seasoning and add the lime juice.

  3. To make the dumplings, put the flour into a bowl with a pinch of salt. Rub in the butter until the mixture resembles fine breadcrumbs, then mix in the cornmeal, sweetcorn, buttermilk and egg. Bring everything together into a firm dough, then divide into 12 pieces. Roll them into balls.

  4. Arrange the dumplings over the chilli and cover. Cook over a medium heat for about 25 minutes until the dumplings are well risen and glossy. Serve the chilli with grated cheese and plenty of chopped coriander.

© Hairy Bikers 2021

BBC and the BBC logo are trademarks of the British Broadcasting Corporation and are used under licence. BBC logo © BBC 1996.
The BBC is not responsible for the content of this site.

Posted on mars 08, 2021by with No comments
Winter chicken bake - Recipes - Hairy Bikers
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Winter chicken bake

Tray bakes are good in winter as well as summer and in this version we’ve used lots of good wintery vegetables such as parsnips and Brussels sprouts – almost like a Christmas dinner! The mint leaves add a nice touch of freshness at the end.

Winter chicken bake

Info

Serves
4 People

Ingredients

  • 2–3 carrots, quartered lengthways
  • 2–3 parsnips, quartered lengthways
  • 3 leeks, trimmed and cut into rounds
  • 200g Brussels sprouts, trimmed and halved
  • 3 tbsp olive oil
  • 8 chicken thighs, bone in, skin on
  • 200ml white wine
  • 1 tbsp wholegrain mustard
  • 1 tbsp sherry vinegar
  • 1 tsp honey
  • 2 tsp dried thyme
  • 300g frozen peas, defrosted
  • salt and black pepper

To serve

  • Mint leaves

Method

  1. Preheat the oven to 200°C/Fan 180°C/Gas 6. Arrange the carrots, parsnips, leeks and Brussels sprouts in a large roasting tin and season with salt and pepper. Drizzle over half the olive oil and rub it into the vegetables, then rub the rest into the skin of the chicken thighs. Season the chicken thighs with salt and pepper and place them on top of the vegetables.

  2. Mix the white wine with the mustard, vinegar and honey and pour it around the chicken thighs. Sprinkle the thyme over the top, then put the tin in the oven and roast for 30 minutes, stirring the vegetables once.

  3. Remove the tin from the oven and pour in the peas around the chicken, pushing them under the vegetables as much as you can. Put the tin back in the oven for another 25–30 minutes or until the chicken is crisp and completely cooked through, and the vegetables are just tender.

  4. Serve sprinkled with fresh mint leaves.

© Hairy Bikers 2021

BBC and the BBC logo are trademarks of the British Broadcasting Corporation and are used under licence. BBC logo © BBC 1996.
The BBC is not responsible for the content of this site.

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