Tana Ramsay’s Real Family Food: Delicious Recipes for Everyday Occasions

Tana Ramsay’s Real Family Food: Delicious Recipes for Everyday Occasions Tana Ramsay Everyone in the family will love Tana Ramsay's simple and delicious recipes. The secret, says the author of the bestselling Tana Ramsay's Family Kitchen, is easy recipes and basic ingredients. Whatever the occasion –school-night suppers, family entertaining, picnic treats or weekend baking– Tana has a fool-proof solution that will work every time.As a busy mother-of-four and the glamorous wife of celebrity chef Gordon Ramsay, Tana knows the challenges of pleasing everybody around the kitchen table – especially if you want your family to eat real, healthy food. With the help of her trademark easy-to-follow and mouth-watering recipes, Tana shows how to transform mealtimes with minimum fuss, and make real food something that doesn’t mean spending hours in the kitchen.Lavishly illustrated with over 100 recipes for every family occasion, including:• School-rush Breakfasts, Grab and Go Lunches and Food in a Flash• Easy Entertaining, Try Something Different and Vegetable Temptations• Picnics and Treats, Baking Sensations and Devilish Desserts Tana Ramsay’s Real Family Food Delicious Recipes for Everyday Occasions dedication (#ulink_516a639c-3ce3-5405-b4f3-229acb97d4ad) For Gordon. Thank you for being you. contents Cover (#u54a17991-cc19-517f-8277-3260b83a913a) Title Page (#uf3c6cef5-3712-5cb8-835c-0b835cf2028d) Dedication (#u6fb603c6-75a7-5400-8880-97e73c299bc4) Introduction (#u5f35470b-5b17-5efa-ba69-616a366a8e4c) Breakfasts and Brunches (#uc6e5ee5f-c12b-5d66-884c-e9fc9320d412) yoghurt and berry crunch (#u39a02cf1-5ff6-5485-962f-08316370cd8f) porridge with almond-roasted peaches (#ua4df8f79-6946-51a1-b9d5-4de4c99f27e3) oat and blueberry muffins (#ub7da0bb6-c216-5214-89df-fb2a9e0e38d5) pecan and bran banana muffins (#u5fd591e7-2cb1-50b1-b0f0-ed988fae32ff) bacon and egg muffins (#uc541b545-19f4-56e4-b826-894718efdd87) grilled mackerel on toast (#ua3bcee12-8626-5fe8-82f2-5b7353c14aed) avocado, bacon and roasted tomato sandwich (#ub89564ad-c30b-59b0-a6ea-e3dd6691001b) cinnamon eggy bread soldiers with yoghurt, raisins and honey (#u8c1efec1-a94d-52fa-a4ea-8e3ee3a453c1) salmon and dill frittata (#u6d59d353-3e46-59ee-a63b-45a1bfd8c3f3) smoked haddock pots (#uf9a78915-720e-501c-9141-64dac8497464) croque madame (#u9e2b2550-cb1f-5895-8e2c-73e3b7ca7654) smoked salmon, cream cheese and scrambled egg bagels (#ud0537957-f5c0-5f1c-aafc-5f0fb3ff4338) homemade bagels (#u7be34647-5575-58df-bd79-4bd7f5fb5bfc) Light Lunches (#u2837af63-b91b-5e1f-8936-5c4739b6af9f) hearty winter soup (#ucccae83d-6610-52cf-800a-851e1c1791ba) chilled cucumber and mint gazpacho (#u9ad16a21-9275-5cd8-8365-8506378c0e5c) chicken skewers with sweet and sour sauce (#u0d2c14b5-e877-59cf-9daa-2271fd1a48e5) red onion tarte tatin (#ub2ae2031-6a67-509d-9545-2acdc3e93d26) ham and cheese roll-ups (#ua40f71f0-5a4b-5530-9349-311cd3fa0546) salmon fishcakes (#ucca5af9b-0ab3-549c-b763-8d8e0f259492) lamb samosas (#uaa93d2f2-ce6e-5392-ab8a-61b079568bc1) mackerel salad with beetroot and horseradish dressing (#ufceef207-5efc-5ced-acad-7f91e0065f0d) warm potato, chorizo and parsley salad (#ub074f2a5-27db-5fcd-8f9e-93142defbff0) Picnics and Treats (#litres_trial_promo) iced tomato soup (#litres_trial_promo) tarragon chicken (#litres_trial_promo) crab cakes (#litres_trial_promo) red rice salad with prawns and sun-dried tomatoes (#litres_trial_promo) chicken and mango salad (#litres_trial_promo) honey and mustard sticky chicken (#litres_trial_promo) broad bean, pancetta and goats’ cheese salad (#litres_trial_promo) mango fruit crisps (#litres_trial_promo) rhubarb tarts (#litres_trial_promo) mini party cakes (#litres_trial_promo) cinnamon apple turnovers (#litres_trial_promo) fruit salad tubs (#litres_trial_promo) fresh raspberry ice lollies (#litres_trial_promo) toffee apples (#litres_trial_promo) nutty chocolate balls (#litres_trial_promo) Food in a Flash (#litres_trial_promo) chicken escalopes with green pepper salad (#litres_trial_promo) asparagus and prawn risotto (#litres_trial_promo) pasta with mushrooms and bacon (#litres_trial_promo) salmon and vegetables en papillote (#litres_trial_promo) veal parmesan (#litres_trial_promo) grandma’s bones (#litres_trial_promo) nectarines marinated in honey and ginger (#litres_trial_promo) raspberries with orange (#litres_trial_promo) Try Something Different (#litres_trial_promo) calamari fritti (#litres_trial_promo) roasted garlic and lime aioli (#litres_trial_promo) crab and sweetcorn soup (#litres_trial_promo) sesame prawn toast (#litres_trial_promo) bang bang chicken (#litres_trial_promo) chinese chicken wings (#litres_trial_promo) chilli beef stir-fry (#litres_trial_promo) sweet and sour pork (#litres_trial_promo) thai-ish chicken soup (#litres_trial_promo) butter chicken (#litres_trial_promo) sausages with lentils (#litres_trial_promo) minced lamb curry (#litres_trial_promo) Laid-back Suppers (#litres_trial_promo) chicken and chickpeas (#litres_trial_promo) tuna steaks with roasted little gem lettuces, new potatoes and tomatoes (#litres_trial_promo) toad-in-the-hole with roasted shallots (#litres_trial_promo) lamb cutlets and minted potato salad (#litres_trial_promo) black bean chilli with chunky guacamole and soured cream (#litres_trial_promo) baked sea bass (#litres_trial_promo) roasted butternut squash spaghetti lasagne (#litres_trial_promo) orange chicken bake (#litres_trial_promo) russian fish pie (#litres_trial_promo) stuffed marrow (#litres_trial_promo) Vegetable Temptations (#litres_trial_promo) carrot and parsnip mash (#litres_trial_promo) roasted cauliflower and broccoli with fennel seeds (#litres_trial_promo) green beans with almonds (#litres_trial_promo) red cabbage with balsamic vinegar (#litres_trial_promo) puy lentils (#litres_trial_promo) garden peas with pancetta (#litres_trial_promo) spinach with cream (#litres_trial_promo) sweet red onions (#litres_trial_promo) carrots with star anise and orange zest (#litres_trial_promo) pan-fried courgettes with garlic and parmesan (#litres_trial_promo) steamed sugar snap peas with soy sauce (#litres_trial_promo) roasted butternut squash with red peppers and black olives (#litres_trial_promo) Big Family Lunches (#litres_trial_promo) marinated topside with jerusalem artichoke and potato mash (#litres_trial_promo) mini trout fillets with cucumber dressing (#litres_trial_promo) pumpkin soup (#litres_trial_promo) summer gammon with roasted pineapple and red onion and coriander salsa (#litres_trial_promo) slow-cooked moroccan leg of lamb with lemon couscous (#litres_trial_promo) baked sea trout (#litres_trial_promo) beef wellington (#litres_trial_promo) roast pork with fennel stuffing and simple apple sauce (#litres_trial_promo) Baking Adventures (#litres_trial_promo) tomato and basil focaccia (#litres_trial_promo) spelt bread (#litres_trial_promo) coconut ‘naan’ bread (#litres_trial_promo) marmite focaccia (#litres_trial_promo) chelsea buns (#litres_trial_promo) apricot and walnut bread (#litres_trial_promo) bakewell slice (#litres_trial_promo) double chocolate brownies (#litres_trial_promo) orange polenta cake (#litres_trial_promo) fruit cake (#litres_trial_promo) rock cakes (#litres_trial_promo) jam tarts (#litres_trial_promo) anzac biscuits (#litres_trial_promo) lamington cakes (#litres_trial_promo) Devilish Desserts (#litres_trial_promo) cheats’ summer pudding (#litres_trial_promo) tom’s bomb (#litres_trial_promo) lemon golden syrup steam puddings (#litres_trial_promo) raspberry ripple ice cream (#litres_trial_promo) cinnamon and nutmeg ice cream (#litres_trial_promo) children’s chocolate mousse (#litres_trial_promo) mango tart (#litres_trial_promo) lemon and vanilla cheesecake (#litres_trial_promo) lemon cake with roasted figs (#litres_trial_promo) rhubarb fool (#litres_trial_promo) strawberry meringue cake (#litres_trial_promo) profiterole mountain (#litres_trial_promo) Index (#litres_trial_promo) Acknowledgements (#litres_trial_promo) Copyright (#litres_trial_promo) About the Publisher (#litres_trial_promo) This book includes reference to nuts and recipes including nuts, nut derivatives and nut oils. Avoid if you have a known allergic reaction. Pregnant and nursing mothers, invalids, the elderly, children and babies may be potentially vulnerable to nut allergies and should therefore avoid nuts, nut derivatives and nut oils. introduction (#ulink_f4df74c8-e3a2-5230-af37-23268c2a9af7) This year we celebrated Megan’s ninth birthday and, like many parents, Gordon and I couldn’t help wondering how so much time could feel like so little. Even our youngest, Tilly, is five now and she’s meant to be the baby of the family! With the children getting older, I’ve noticed that what I cook for them has become more grown up too. Although I still add very little salt to my cooking and hold back on hot spices, what I cook the children for tea will nearly always work later as dinner for Gordon and me. This is why I’ve tried to make the recipes in Real Family Food as tempting for adults as they are for children. It also has the added bonus of only having to think about one dinner in the evenings, not two (I call it convenience, not laziness!). When you think about it, ultimately we only need to eat to refuel and keep ourselves going throughout the day. Even so, I believe that food can play another, almost more important, part in our lives. It can bring us together, slow us down and let us catch up with each other as we rush through the week. Some of the happiest moments of my life have been around the table sharing good food, and the times I treasure most with my family are when we are all together doing just that. This must be why I associate certain foods and dishes with different people and places. For example, blueberry muffins always make me think of my sister as she’s so addicted to them, calamari bring back memories of baking hot holidays in the south of France, and the smell of Moroccan lamb cooking takes me right back to Sunday mornings in the kitchen with my mum. It’s memories like these that make me smile. It’s a bit like a song making you think of someone. I’m willing to bet that different foods conjure up different memories for you too. Food brings people together, especially families. The more we can get together around the table and share each other’s company, the closer and more strongly knit we can become – even on the days when nobody can agree on anything! With this in mind, I’ve tried to organize the recipes in this book around everyday social occasions – from hurried weekday breakfasts and leisurely family get-togethers to picnics in parks and casual lunches with friends. For example, ‘Breakfasts and Brunches’ has some very quick and easy ideas to put together during the week, as well as other more leisurely brunch options for lazy Saturday or Sunday mornings when you can’t be bothered to get out of your pyjamas. Similarly, ‘Food in a Flash’ is designed for frantic evenings when everybody is piling through the door and clamouring for dinner, your attention and general sanity. By contrast, ‘Laid-back Suppers’ is for those evenings when you have a little more time on your hands. Most of these take slightly more time to prepare, but once they’re in the oven you can usually leave them to take care of themselves. Probably my favourite section is ‘Picnics and Treats’. My kids like nothing more than eating outside, and I’m pretty sure that some of their best food memories must be tied up in outdoor parties with family and friends. Vegetables are arguably not an event in themselves, but I know that sometimes they can feel like one! Children have a tendency to dig in their heels over allowing one or two peas to fall on their plates, let alone finishing them up. My lot still need encouragement when it comes to eating their greens, but I’ve always tried to see it as a positive challenge and, with a bit of trial and error, I’ve found ways to make them think that vegetables are okay after all. Hopefully, they’ll go down well with your family too. Whilst we’re on the subject of experimentation, the section of recipes called ‘Try Something Different’ is designed to let you and your family do just that. Again, it’s not, strictly speaking, organized around an occasion, but it’s designed to encourage your children to enjoy different food flavours so that if you go out for dinner, either to different styles of restaurant or abroad on holiday, they’re not fazed by what arrives on their plates. For the days when you’ve got the in-laws descending on you in droves, the recipes in ‘Big Family Lunches’ should be able to help you stay calm amidst the general chaos. Most of these can be prepared in advance and then left in the oven or pot to cook, so you should end up having plenty of time to get ready yourself. Serve these with one or two of the vegetable side dishes in ‘Vegetable Temptations’ and follow up with one of the ‘Devilish Desserts’ and you can’t fail to impress! Finally, you may notice that I’ve tended not to recommend what you should eat with what, for example which side dishes should be eaten with which main courses, or which desserts works best with which lunches (unless I have a real favourite). I’ve done this deliberately as I believe you should be able to eat anything you like in whatever combination you like. I think we’ve become too worried about doing everything right and getting everything officially perfect. Life’s too short! We need to relax and trust our instincts more. I think this is how we can learn the most about food and cooking, and it’s certainly how I learnt. Besides, if I worried the whole time about being perfect, then Gordon would never get fed at all! So trust yourself, relax and enjoy bringing your family together again and again with simple, satisfying food. In years to come they’ll have all sorts of amazing memories tied up with the food you cooked and the times you shared together. Breakfasts and Brunches (#ulink_396b8f34-6094-5946-b7c3-3f408b923c3a) Weekdays always go past in a blur. If I’m not rushing out the door to get the kids to school on time, I’m trying to figure out where I’m meant to be next. By the time it gets to the weekend, there is nothing I like more than a long lazy morning. The children have finally got the hang of lie-ins, so when we eventually get downstairs (still in our pyjamas of course) we’re all ready for a hearty breakfast. These are the mornings I treasure the most with my family. Yoghurt and berry crunch Porridge with almond roasted peaches Oat and blueberry muffins Pecan and bran banana muffins Bacon and egg muffins Grilled mackerel on toast Avocado, bacon and roasted tomato sandwich Cinnamon eggy bread soldiers with yoghurt, raisins and honey Salmon and dill frittata Smoked haddock pots Croque Madame Smoked salmon, cream cheese and scrambled egg bagels Homemade bagels yoghurt and berry crunch (#ulink_82b2d4be-3861-50e5-85cb-39f6065ecec2) I make these in little glass tumblers from Ikea as they tend to bounce when dropped and are fabulously childproof! 370g/13oz frozen berries 1 tbsp brown sugar 10 digestive biscuits 370g/13oz Greek yoghurt 1 Place the berries in a small saucepan with the sugar and cook over a low heat until they become a soft, pulpy mess. Remove from the heat and allow to cool. 2 Crush the digestive biscuits with the back of a spoon. 3 Place a 1cm/? inch layer of crushed digestives into the bottom of each glass. Spoon 1cm/? inch of the Greek yoghurt on top, followed by 1cm/? inch of the fruit. Repeat this so you have 6 layers in total (2 of each). Serve immediately or refrigerate for later. Makes: 4 ? 100ml/4fl oz tumblers Prep time: 15 minutes Cooking time: 10–15 minutes TIP To save time, cook the berries the day before you need them. porridge with almond-roasted peaches (#ulink_3e52e13c-dc4b-58e8-b83c-8f72f1abd548) This is really easy to make before school while the children are getting dressed. Perfect for a winter morning pick-me-up. 25g/1oz butter 4 peaches, halved, stones removed 25g/1oz soft brown sugar 75g/3oz flaked almonds 100g/4oz porridge oats 600ml/1 pint whole milk 300ml/11fl oz water 1 Preheat the oven to 180°C/350°F/GM4. 2 Generously butter a small ovenproof dish and arrange the peaches in it, cut side uppermost. It should be quite a snug fit, with the peaches bumping up against each other. Place in the oven and set the timer for 7 minutes. 3 Mix together the soft brown sugar and flaked almonds and put to one side. 4 Put the oats, milk and water into a medium-sized saucepan and bring to the boil, stirring all the time. Turn down the heat and simmer for about 7 minutes until the porridge is thick and creamy. 5 When the oven timer beeps, sprinkle the peaches with the almonds and sugar and return to the oven for a further 10 minutes. 6 Divide the porridge between 4 bowls and arrange 2 peach halves on top of each. Spoon over the syrupy almonds and serve immediately. Serves: 4 children Prep time: 20 minutes, depending on ripeness of peaches Cooking time: 17 minutes TIPS Nectarines and apricots work well too. You can soak the oats overnight in milk or fruit juice to save time in the morning. oat and blueberry muffins (#ulink_1cceebcd-7399-5b39-9974-847b491401b9) Blueberry muffins have always been a favourite treat for breakfast in my house, and my sister is seriously addicted to them, as are her two children. I usually have to bulk-bake when I make these … 340g/12oz self-raising flour 150g/5oz light brown sugar 25g/1oz porridge oats (plus 15g/?oz extra for sprinkling) 180ml/6?fl oz buttermilk 1 egg, beaten 125ml/4?fl oz vegetable oil 150g/5oz fresh blueberries (frozen and defrosted is fine if you can’t find fresh berries) 1 Preheat the oven to 180°C/350°F/GM4. 2 Place 12 paper cases into a muffin tin. 3 Sieve the flour into a large mixing bowl, add the sugar and oats and mix thoroughly. Add the buttermilk, egg and vegetable oil, mix through then stir in the blueberries, taking care not to crush them. 4 Spoon the mixture into the muffin cases, dividing it equally between them. Sprinkle the extra oats on top and place in the oven for 15–20 minutes until golden and firm to the touch. 5 Remove from the oven and transfer to a wire cooling rack. Makes: 12 muffins Prep time: 15 minutes Cooking time: 15–20 minutes TIP You could replace the blueberries with raspberries if you prefer. pecan and bran banana muffins (#ulink_f96b1582-4201-52d4-98f5-000d73785c1a) These substantial muffins are a superb grab-and-go breakfast. They are also a delicious addition to any lunchbox and a great energy booster for children before after-school activities. They’ll keep well for up to two days. 100g/4oz butter, softened 100g/4oz soft light brown sugar 3 nice and ripe bananas, mashed 60ml/2fl oz milk 1 tsp vanilla extract 2 eggs, beaten 300g/10?oz plain flour 100g/4oz bran flakes 1 tsp baking powder ? tsp salt 1 tsp baking soda 200g/7oz finely chopped pecans 1 Preheat the oven to 190°C/375°F/GM5. 2 Mix together the butter and sugar until light and fluffy. Add the mashed bananas, milk, vanilla and eggs and stir together well. Stir in the remaining ingredients, mixing all through. 3 Spoon the mixture into 12 paper muffin cases, dividing it equally between them. 4 Place in a muffin tin and bake for 25–30 minutes. Remove and place on a cooling rack. Makes: 12 muffins Prep time: 15 minutes Cooking time: 25–30 minutes bacon and egg muffins (#ulink_10826050-24b6-5383-af49-ff66e62a87db) These breakfast muffins are a meal in themselves. Filling but extremely moreish! 340g/12oz self-raising flour 100g/4oz butter, chopped 2 tsp mustard powder pinch of Maldon sea salt 1 small onion, very finely chopped 1 egg, lightly beaten 250ml/9fl oz milk 10 rashers unsmoked streaky bacon 10 quail eggs 10 ? 1cm/? inch cubes of butter 1 Preheat the oven to 180°C/350°F/GM4. 2 Sieve the flour and rub together with the chopped butter, leaving the mixture a little rough. Stir in the mustard powder, salt, chopped onion, beaten egg and milk and mix thoroughly. 3 Grill the bacon and cut into small pieces (approximately 1cm/? inch). Combine with the muffin mixture. 4 Divide the mixture equally between 10 paper muffin cases. 5 Make a deep well in the centre of the muffin mixture within each paper case and crack in one of the quail eggs. Then pull the muffin mixture so that it almost covers the egg and place a butter cube on top to stop the egg going hard. Repeat with the other muffins and eggs. 6 Bake in a muffin tin for 15–20 minutes, checking regularly. 7 When golden, remove the muffins immediately and transfer to a wire cooling rack. Makes: 10 muffins Prep time: 15 minutes Cooking time: 15–20 minutes grilled mackerel on toast (#ulink_d9abe182-f2cd-5047-919e-e18fce6750c9) High in protein, vitamins and omega-3 fats, mackerel is a real superfood. A bonus is that it is both cheap and delicious, and children really seem to enjoy the smoky taste of the fish. This recipe is quick and easy to prepare, making it an ideal alternative to toast and honey on a school morning! 2 smoked mackerel fillets, weighing approximately 250g/9oz, skinned 4 pieces good quality wholemeal bread 1 tbsp cr?me fra?che 2 tsp horseradish sauce 25g/1oz chives, finely chopped pepper 1 Put the mackerel fillets on a baking sheet and place under a hot grill. 2 Meanwhile, toast the bread and mix together the cr?me fra?che, horseradish and chopped chives, seasoning well with pepper. 3 After about 5 minutes the mackerel will be bubbling and beginning to colour. Remove from the grill and roughly flake. 4 Cut each piece of toast into 4 triangles. Top each triangle with smoked mackerel and a dollop of the cr?me fra?che mixture and serve immediately. Serves: 4 children Prep time: 10 minutes Cooking time: 5 minutes avocado, bacon and roasted tomato sandwich (#ulink_332fe7ce-ac1d-51c7-b4fd-cbcf245d3474) This is definitely one of my favourite brunch options – particularly for the lunchtime end of brunch. 1 large plum tomato, sliced ? tsp dried oregano pinch of Maldon sea salt freshly ground black pepper 3 rashers of bacon (I like maple best, but any good quality unsmoked bacon will do) 2 thick slices of wholemeal bread scraping of butter for each slice ? avocado, nice and ripe, thinly sliced lengthways 1 Preheat the oven to 190°C/375°F/GM5. 2 Lightly grease an oven tray. Place the tomato slices on the tray, sprinkling over the dried oregano, salt and a twist of black pepper. Place in the oven for approximately 20 minutes, turning once. 3 While the tomatoes are in the oven, grill the bacon until slightly crisp so it contrasts nicely with the soft avocado and tomato. 4 Lightly toast the bread and spread with the butter. Lay on the slices of avocado followed by the bacon and topped by the tomatoes. Place the other piece of toast on top, slice and serve. 5 Delicious with mayonnaise added but healthier without. Serves: 1 Prep time: 15 minutes Cooking time: 20 minutes cinnamon eggy bread soldiers with yoghurt, raisins and honey (#ulink_ac0acc5e-5568-5335-8ce8-a1a4d05337fd) This makes a fabulous, very quick start to a busy school day. Naughty but nice! 3 eggs 100ml/4fl oz double cream 100ml/4fl oz milk ? tsp ground cinnamon 4 pieces thick-sliced white bread 275g/10oz butter for frying 300ml/11fl oz Greek yoghurt 300g/10?oz raisins 4 tbsp runny honey 1 Whisk together the eggs, cream, milk and cinnamon. 2 Dip each piece of bread in the mixture and stack on a plate. 3 Heat half the butter in a large frying pan (preferably non-stick). When the butter is very hot, add 2 of the bread pieces and fry for 2–3 minutes on each side until golden brown. 4 Put on a plate and keep warm while you melt the rest of the butter and begin the process again. 5 Cut each piece of bread into 5 soldiers and serve beside a dollop of Greek yoghurt sprinkled with raisins. 6 Drizzle honey over everything and serve immediately. Serves: 4 children Prep time: 5 minutes Cooking time: 10–15 minutes TIPS This is better made with slightly stale bread, which means it’s a great way of using up an old loaf. My frying pan isn’t large enough to do four slices of bread at once so I make it in two batches, but because it cooks so quickly, nobody seems to notice. salmon and dill frittata (#ulink_04721c6e-d382-5672-bdb8-82b3c71e6b23) This is an ideal weekend brunch if you’ve got some friends coming round. I like it best served with some green, salad and thick wedges of fresh wholemeal bread. You could also try making this in the morning for a lunchtime picnic – it tastes wonderful at room temperature and makes a great alternative to soggy sandwiches! 500g/18oz salmon fillet, skinned 1 bay leaf 6 peppercorns 1 medium onion, finely chopped 1 potato (approximately 275g/10oz), diced 3 tsp olive oil for frying 6 eggs 250ml/9fl oz double cream 25g/1oz bunch dill, stalks removed and finely chopped salt and pepper 1 Preheat the grill to hot (approximately 240°C/475°F). 2 Place the salmon in a medium saucepan with the bay leaf and peppercorns. Cover with water and bring to the boil. Put on the lid and leave to simmer for 10 minutes. Turn off the heat. Using a slotted spoon, remove the salmon, flake into a bowl and allow to cool. 3 In a 25cm/10 inch circular cast-iron dish or non-stick frying pan, sweat the onion and potato in the olive oil by covering with a large plate or tin foil and cooking on a low heat. After 25 minutes the onion should be translucent and the potato just cooked. 4 While the potatoes are cooking, whisk together the eggs, cream and dill. Lightly season – this does tend to need a little salt. 5 When the potato and onion are ready, add the flaked salmon and pour the cream mixture over them. Turn up the heat a little and cook gently for 10 minutes or until the egg has started to set. 6 At this point, if you are using a frying pan, make sure the handle is well covered with tin foil so that it won’t melt under the grill. 7 Remove the frittata from the hob and place under the grill for 2–3 minutes until golden. The top of the frittata should be about 10cm/4 inches from the grill element – any closer and it will burn. 8 Remove from the heat and allow to stand for at least 10 minutes before cutting into slices and serving. Serves: 4 Prep time: 20 minutes Cooking time: 40 minutes Standing time: 10 minutes TIP If you’re not a fan of dill you could substitute with a small bunch of finely chopped chives or parsley. Adding red peppers or peas to the frittata not only adds a splash of colour but is also a sneaky way of adding a few extra vegetables! smoked haddock pots (#ulink_68efaa8f-a2c2-5afd-a74c-0b3ac05266bb) These are incredibly easy and make a really delicious brunch when served with fresh wholemeal bread or crushed new potatoes. 250g/9oz spinach 250ml/9fl oz double cream 100ml/4fl oz milk 1 tbsp wholegrain mustard 600g/21oz smoked haddock fillet, skinned pepper 25g/1oz parsley, roughly chopped 1 lemon, quartered wholemeal bread to serve 1 Preheat the oven to 180°C/350°F/GM4. 2 Wash the spinach thoroughly. Shake the water off and place in a large saucepan over a medium heat. Put the lid on the saucepan and cook until the spinach wilts. Drain in a colander and allow to cool. 3 Mix together the cream, milk and grain mustard and put to one side. 4 When the spinach is cool enough to handle, squeeze out as much water as possible using the back of a large metal spoon. Roughly chop the spinach and divide between the four 250ml/9fl oz ramekins. 5 Now divide the uncooked haddock between the ramekins, feeling for as many bones as possible and tweezering them out, and pour the cream mixture over the top. Season with pepper but not salt as the haddock will be salty enough already. 6 Bake for 20–25 minutes until the cream is really bubbling. 7 Remove from the oven and sprinkle with parsley. Squeeze the lemon over the top and serve immediately with wholemeal bread. Serves: 4 Prep time: 20 minutes Cooking time: 20–25 minutes croque madame (#ulink_4324526e-f74c-591f-9725-f9c4e4093752) This is a perfect Saturday morning breakfast for all the family and an excellent alternative to traditional bacon and eggs. It’s also really easy to make. 8 slices good quality thick-sliced white bread 200g/7oz Gruy?re cheese, finely grated 12 slices smoked ham 50g/2oz butter, very soft 3 tbsp olive oil 3 tbsp sunflower oil 4 eggs 1 Preheat the grill to high (240°C/475°F). 2 Place 4 slices of bread on a baking tray and sprinkle with half the grated Gruy?re. 3 Arrange 3 slices of ham on top then sprinkle over the remaining cheese. Cover with another slice of bread and push down firmly. Butter the top of each sandwich very thinly and put to one side for a moment while you prepare the eggs. 4 Heat the oils in a frying pan until very hot. Carefully crack the eggs into the oil and turn the heat down a little. 5 As soon as the eggs are in the pan, put the sandwiches under the grill. I always set the oven timer for 1 minute as it is easy to forget about them while you are concentrating on the eggs. 6 After 1–2 minutes the sandwiches will be a beautiful golden colour. Carefully flip them over, butter the other side and return them under the grill. Again, set the oven timer for a minute. 7 Returning to the eggs: carefully tip the frying pan to one side and, using a metal tablespoon, ladle the hot oil over the egg yolks. This will ensure that the eggs are runny in the centre but cooked on the top. 8 After 1–2 minutes the sandwiches will be golden on the other side. Remove from the grill and serve immediately with a fried egg on top of each. Serves: 4 Prep time: 15 minutes Cooking time: 10 minutes smoked salmon, cream cheese and scrambled egg bagels (#ulink_7c55ef3c-e2b8-548a-aa31-6c0c94f445fc) Everyone has their own way of making scrambled eggs. Mine isn’t perfect but it certainly goes down well in my house. If you’re feeling virtuous and have lots of time on your hands you can also make your own bagels (see page 24). 4 bagels (bought or homemade) soft cheese (I use Philadelphia), to spread 4 slices good smoked salmon 1 lemon, cut into wedges black pepper FOR THE SCRAMBLED EGGS 6 eggs good pinch of Maldon sea salt good grinding of black pepper 60ml/2fl oz milk (and a splash of cream for indulgence…) knob of butter 1 Slice the bagels and put them in the toaster, ready to toast. 2 Crack all the eggs into a large mixing bowl, add the salt and pepper and the milk, and whisk together thoroughly. 3 In a large non-stick saucepan, melt the butter over a moderate heat. Add the egg mixture and stir continuously, stirring in any bits that catch on the side or at the bottom of the pan. 4 Pop the bagels down in the toaster to toast lightly. Remove and set aside. 5 Meanwhile, keep stirring the eggs for approximately 10 minutes until the mixture forms lumps and becomes scrambled. Remove from the heat slightly before it is ready and allow to stand for a minute or two. This stops it from overcooking which can happen very suddenly – you don’t want dry scrambled eggs! 6 Spread each bagel half with soft cheese – be generous! 7 On 4 of the bagel halves place a slice of smoked salmon, squeeze over some lemon juice then top with scrambled egg and another good grinding of black pepper. Sandwich together with the other bagel halves and serve immediately. Serves: 4 Prep time: 10 minutes Cooking time: 10 minutes homemade bagels (#ulink_3ae66fcc-6d61-51cd-841f-72868513d061) I nearly always buy fresh bagels as it involves far less effort, but if you’re an early riser and fancy an adventure in the kitchen you can of course make your own. I’ve done it a few times – it’s fun but time-consuming. 3 tbsp dry yeast 2 tbsp caster sugar 125ml/4?fl oz warm water (plus 1 tsp to add later) 250ml/9fl oz warm milk 450g/1lb plain flour, sieved 3 tsp salt 1 egg yolk 1 tbsp poppy seeds or sesame seeds (whichever you prefer) 2 tsp Maldon sea salt 1 Put the yeast, 1 tbsp of the caster sugar, the water and milk into a large mixing bowl and whisk together until all the yeast is dissolved. Cover and leave in a warm place for 10–15 minutes until it is beginning to bubble. 2 Add the flour, salt and the remaining 1 tbsp of caster sugar (with the dough hook if using a mixer) and mix to a firm dough. This shouldn’t be too sticky – adjust by adding a little extra flour if needed. 3 Turn the dough out onto a floured surface and knead for 5–10 minutes until it is really smooth and elastic. 4 Place the dough into a large bowl, cover with a damp tea towel and stand in a warm place for approximately 1 hour until it has doubled in size. Be careful not to leave it for too long or it will form a hard crust on the top which stops it rising properly. 5 Flour the work surface and turn out your dough. Knead it a little more then divide into 10 equal balls. 6 Using your finger, make a hole in the middle of each ball and massage into a bagel shape. The hole in the centre should be approximately 2?cm/1 inch in diameter and there should be equal thickness in the edges all around. Resist perfection at this point or you’ll go mad! 7 Place your 10 bagels onto a greased baking sheet, cover with a damp tea towel and leave in a warm place for 20 minutes to give them a chance to rise again. 8 Preheat the oven to 190°C/375°F/GM5. 9 Bring to the boil a large pan of water, lower the bagels in batches into the water and blanch for 1 minute. Remove and place back onto the lightly greased baking sheet. 10 Brush over the tops of the bagels with the egg yolk and sprinkle over your chosen seeds. 11 Bake for 20 minutes until golden then cool on a wire rack. Makes: 10 bagels Prep time: 2 hours, including rising time Cooking time: 5–10 minutes to blanch the bagels and 20 minutes to bake TIP It’s easiest to make the dough in a food mixer with a whisk attachment, followed by a dough hook. By hand is also fine, just slightly harder work! Light Lunches (#ulink_ca24045f-d6dd-58d4-a073-e343b19aa823) No matter how much you vary the fillings, sandwiches can get really monotonous! I’m often trying to come up with different ideas for lunch that won’t take too long to prepare. These are all ideas I’ve fallen back on in the past. Many of them will work in lunchboxes and can be made the evening before (for more lunchbox ideas, see Picnics and Treats). They are also ideal for informal lunches with friends when you’d rather be catching up on all the gossip than spending hours in the kitchen. Hearty winter soup Chilled cucumber and mint gazpacho Chicken skewers with sweet and sour sauce Red onion tarte tatin Ham and cheese roll-ups Salmon fishcakes Lamb samosas Mackerel salad with beetroot and horseradish dressing Warm potato, chorizo and parsley salad hearty winter soup (#ulink_7581472e-077d-56a2-a671-1f4064bc6b52) What could be more essential than a flask of hot soup when, standing on a football sideline on a Saturday afternoon in the freezing cold? The chilli flakes give added heat which I swear can bring back the feeling in your toes. Quinoa (pronounced ‘keen-wah’) is rapidly becoming known as a superfood because it’s a complete protein containing all eight amino acids. It’s increasingly available in supermarkets and can be used as a substitute for rice. 3 tbsp olive oil 1 red onion, finely diced 1 garlic clove, crushed 1 fennel bulb, finely chopped 2 sticks celery, finely chopped 1 courgette, finely diced 2 carrots, finely diced 50g/2oz quinoa 1 ? 400g/14oz tin chopped tomatoes 800ml/28fl oz water 1 quality chicken stock cube ? tsp chilli flakes 1 ? 400g/14oz tin mixed beans large bunch flat-leaf parsley, finely chopped 1 lemon, juiced salt and pepper grated Parmesan (optional) 1 Heat the olive oil in a large saucepan. Fry the onion until it starts to soften. Add the garlic and other chopped vegetables and fry for a further 5 minutes or so. 2 Add the quinoa followed by the tinned tomatoes, water and stock cube. 3 Add the chilli flakes and stir well. 4 Simmer for 15 minutes with the lid on before adding the beans. Simmer for a further 10 minutes. 5 Add the parsley and lemon juice. Season well with salt and pepper. 6 Drink from a flask or in warm bowls sprinkled with grated Parmesan. Makes: a large flask Prep time: 20 minutes Cooking time: 40 minutes chilled cucumber and mint gazpacho (#ulink_871cb87a-0c32-5644-ba1d-43ab4b4cb97f) A light and refreshing summer option – serve in mugs for children. Mine particularly like adding extra mint leaves of their own. 4 large cucumbers 100ml/4fl oz olive oil 5 ice cubes 5–6 sprigs of fresh mint 1 small garlic clove, finely sliced salt and pepper, to taste dash of full-cream milk 2 tsp horseradish 1 Peel and remove the seeds of 3 of the cucumbers, leaving 1 with seeds and the skin on for good colour. Roughly chop them and place in a large bowl with the olive oil, ice cubes, mint, garlic and salt and pepper. 2 Cover the top of the bowl with cling film and leave to marinate in the fridge for at least 4 hours. 3 Place all ingredients from the bowl into a blender and add the milk and horseradish. Blend until completely smooth and check the seasoning, adding as necessary. 4 Keep chilled until just before serving. Makes: 3 large or 6 small portions Prep time: ? hour Marinating time: 4 hours TIP For an extra treat, fry a little pancetta until crunchy, then sprinkle on top. chicken skewers with sweet and sour sauce (#ulink_4b7e8296-e03d-574a-aac6-797a19c99033) These taste just as good cold as they do hot so they make a great addition to a packed lunch. 2 skinless chicken breasts FOR THE MARINADE 3 limes, juiced 2 tbsp soy sauce 1 tbsp sesame oil 1 tbsp runny honey FOR THE SWEET AND SOUR SAUCE 150ml/5fl oz water 2 tbsp sugar 3 tbsp Chinese rice vinegar 3 tbsp tomato ketchup 1 tsp salt 2 tsp cornflour mixed with 2 tsp water 1 Preheat the oven to 180°C/350°F/GM4. 2 Soak 8 wooden skewers in water. 3 Mix together all the marinade ingredients in a medium bowl and put to one side. 4 Put the chicken breasts between two pieces of clingfilm and bash with a rolling pin until they have doubled in size. 5 Cut the chicken into strips about 1cm/? inch wide and put them into the marinade. 6 Cover the chicken with clingfilm and leave overnight in the fridge (or for about 2 hours at room temperature). 7 Meanwhile, make the sweet and sour sauce by putting all the ingredients, except the cornflour mixture, into a saucepan and bringing to the boil. Stir in the cornflour mixture and simmer for a couple of minutes. Allow to cool. 8 When you are ready to cook the chicken, carefully weave the strips of chicken onto the skewers and place on a baking rack. 9 Cook for 15 minutes, turning the skewers over once during this time. Makes: 8 kebabs Prep time: 30 minutes (plus 2 hours to marinate at room temperature) Cooking time: 15 minutes red onion tarte tatin (#ulink_1e46bb25-3724-5882-a706-2c8eab35d709) 50g/2oz butter 1 tbsp caster sugar 500g/18oz red onions, peeled and halved 1 tbsp balsamic vinegar 150g/5oz fresh, soft goats’ cheese 2 tbsp chopped thyme 375g/13oz pack puff pastry 1 Generously grease a 25cm/10 inch tarte tatin tin or circular enamel dish with the butter. Sprinkle evenly with caster sugar. Tightly arrange the halved onions in the dish, cut side downwards. 2 Place on the hob over a low heat until the butter has melted. Increase the heat slightly and continue cooking for about 30 minutes or until the onions and butter are golden brown. 3 Pour over the balsamic vinegar and remove from the heat. 4 Preheat the oven to 180°C/350°F/GM4. 5 Allow the onions to cool a little before placing spoonfuls of the soft goats’ cheese between them. 6 Sprinkle with half the chopped thyme. 7 Roll out the pastry and cut a circle about 4cm/1? inches larger in diameter than the dish. 8 Lay the pastry on top of the onions and carefully tuck the edge down the sides of the dish. 9 Place in the preheated oven and cook for 40 minutes until the pastry is golden. 10 Remove from the oven and carefully turn out onto a serving dish. 11 Serve immediately sprinkled with the remaining thyme. Serves: 6 Prep time: 20 minutes Cooking time: 1 hour 10 minutes ham and cheese roll-ups (#ulink_ac2164a3-b2e1-5e1e-b1fd-b5dddcb5d777) When the children are at home for lunch I sometimes like to do something different, and this is a great way of serving a simple hot lunch. The fillings can be as simple or as complicated as you like. I usually serve the roll-ups with a simple potato salad – boil some new potatoes, halve them and mix with chopped spring onions and mayonnaise. 400g/14oz puff pastry 50g/2oz mature cheese, grated 4 slices honey roast ham, cut into strips 6 cherry tomatoes, sliced 1 Preheat the oven to 190°C/375°F/GM5. 2 Roll out the pastry into a rectangle approximately ? cm? inch thick. Sprinkle over the grated cheese, covering the whole area. Layer over the strips of ham and sliced tomatoes. 3 Roll the pastry rectangle from the long edge into a sausage shape. 4 Bake for 15–20 minutes, until nicely golden. 5 Slice into 5cm/2 inch pieces. Be careful to allow to cool a little before eating as the cheese becomes very hot! Serves: 4 Prep time: 15 minutes Cooking time: 15–20 minutes TIP My favourite alternative fillings are tuna, mayonnaise and sweetcorn or cream cheese, ham and chives. salmon fishcakes (#ulink_6c7a7956-34c3-5424-9b1d-914ebf4e7ef6) These delicious fishcakes taste great cold and can be made from store cupboard ingredients, so there’s no excuse for not packing something more interesting than a cheese sandwich in a lunchbox! When I make this recipe, I always freeze half the mixture before shaping the rest into cakes. It’s also a great way to use up leftover mashed potato. 2 anchovy fillets, finely chopped 450g/1lb tinned salmon 25g/1oz parsley, chopped 400g/14oz mashed potato 2 tbsp mayonnaise 1 egg, beaten 4 tbsp white breadcrumbs 25g/1oz butter for frying 2 tbsp sunflower oil 1 Finely chop the anchovy fillets before combining with the tinned salmon, parsley, mashed potato and mayonnaise. Try not to break the salmon up too much – I always think a chunky texture tastes better. 2 Pour in the egg and gently mix through. 3 Divide the mixture in 2 and put 1 half into a freezer bag to freeze for future use. 4 Shape into either 12 large balls or 24 small ones (smaller ones are ideal for lunchboxes). 5 Roll the balls in the breadcrumbs and squash flat. 6 Melt the butter and oil in a frying pan over a medium heat. When you think it’s hot enough, throw a couple of breadcrumbs into the pan – if they immediately sizzle and colour, carefully place the fishcakes in the hot fat. Fry carefully for about 8 minutes, turning regularly to make sure both sides are cooked evenly and are nicely golden without being burnt. Makes: 12 large or 24 small fishcakes Prep time: 20 minutes Cooking time: 8 minutes lamb samosas (#ulink_91a19354-819e-56fa-ac41-72d96b46e0fb) These samosas are brilliant in a lunchbox or as an after-school snack. 2 tbsp olive oil 1 medium onion, finely chopped 1 tsp cumin seeds 500g/18oz minced lamb 2 tsp dried oregano 75g/3oz feta cheese, cut into 1cm/? inch cubes 200g/7oz pack filo pastry 1 Preheat the oven to 180°C/350°F/GM4. 2 Heat 1 tbsp of olive oil in a frying pan and gently cook the onion until soft. Add the cumin seeds and fry for a further minute. 3 Increase the heat and add the lamb. As it begins to brown, break it up with a wooden spoon and fry until the juices have evaporated or you will have horrible, soggy samosas! 4 When the meat and onions are dry, cook for a few more minutes to allow the meat to brown slightly but watch carefully to make sure it doesn’t burn. Tip it into a large mixing bowl and allow to cool slightly. Stir in the dried oregano and feta cheese, allowing the cheese to break down a bit while you mix. 5 Each sheet of filo pastry makes 1 samosa. Carefully brush each sheet with the tiniest glimmer of olive oil before folding in half lengthways. Brush the pastry with oil again. 6 With the pastry sheet stretched out in front of you, carefully place about 1 dessertspoon of mince at the bottom of the pastry sheet, closest to you. Very gingerly, bring the bottom corner of the pastry up to form the beginning of a triangle over the mince. Continue to fold the pastry into triangles until there is no more left and the mince is completely cocooned in a triangular filo parcel. 7 Place the finished triangle on a greased baking tray and brush the top with a little more oil. Continue folding the filo sheets until you have used up all the mince mixture. 8 Bake a preheated oven for 30 minutes, until golden. Makes: approximately 18 samosas Prep time: 45 minutes Cooking time: 30 minutes mackerel salad with beetroot and horseradish dressing (#ulink_f151d013-d501-5413-b3d0-f442c11b0bd9) Mackerel is cheap, very nutritious and quick to cook. This recipe is for fresh mackerel but I have cooked it with smoked mackerel fillets (which can be bought in any supermarket) and it has tasted delicious too. Beetroot can be bought ready-cooked but be careful not to buy the type doused in malt vinegar. 100g/4oz cooked beetroot 1 tbsp horseradish sauce 50ml/1?fl oz half-fat cr?me fra?che 3 tbsp olive oil salt and pepper 2 mackerel, filleted oakleaf lettuce mixed with Swiss chard (or other similar reddish salad leaves) 1 Put the beetroot, horseradish and cr?me fra?che into the food processor and pulse until smooth. Add the olive oil and pulse again. Season with pepper and a little salt and put to one side. 2 Preheat the grill to hot. 3 Take the mackerel fillets and slash the skin side 3 or 4 times with a sharp knife. Lay on a lightly greased baking tray, skin side up. Put under the grill for 2–3 minutes until cooked through. 4 Arrange the salad leaves on 2 plates. Carefully place 2 fillets on top of each plate of salad before drizzling with the beetroot dressing. Serve with plenty of crusty brown bread. Serves: 2 Prep time: 10 minutes Cooking time: 2–3 minutes warm potato, chorizo and parsley salad (#ulink_39f7e62b-e5c9-5cd8-9402-0547179f778e) The key to this salad is to treat the parsley as an equally important ingredient, rather than just a garnish. This also works wonderfully as part of a barbecue Конец ознакомительного фрагмента. Текст предоставлен ООО «ЛитРес». Прочитайте эту книгу целиком, купив полную легальную версию (https://www.litres.ru/tana-ramsay/tana-ramsay-s-real-family-food-delicious-recipes-for-everyday/?lfrom=688855901) на ЛитРес. Безопасно оплатить книгу можно банковской картой Visa, MasterCard, Maestro, со счета мобильного телефона, с платежного терминала, в салоне МТС или Связной, через PayPal, WebMoney, Яндекс.Деньги, QIWI Кошелек, бонусными картами или другим удобным Вам способом.