RUSSIAN POTATO SALAD

When I was 22 I spent the summer working as a dishwasher on a surf camp in Spain. I left with some lifelong friends, mild sunburn and a recipe for this salad from my good friend Jo. I have been making this recipe in the summer months ever since. Somewhere along the line I swapped mayo for creme fresh and added capers.
A perfect addition to a barbecue and only 6 ingredients this can be made in no time

 INGREDIENTS

450g potatoes (I use Charlotte potatoes)

10 pickled gherkins

1 tablespoon of capers

A small bunch of fresh dill

125g cooked beetroot

METHOD

• Peel and chop the potatoes into small cubes so they are roughly the same size. Add them to a pan of boiling water and cook for around 10-15 minutes or until they are cooked through then set aside to cool

• Coarsely grate the beetroot and gherkins into the potato bowl. and add the chopped capers

• Spoon in the creme fresh and chopped dill setting some of the dill to the side

• Serve chilled with a dollop of creme fresh and some dill on top for decoration

BEETROOT AND RADISH SALAD WITH GRILLED GNOCCHI

I always have a packet of ready made gnocchi in the fridge. It is so versatile and great for a quick weekday meal. Nigella Lawson has a great recipe for Rapid Roastini - fried gnocchi that go crispy like mini roast potatoes. I have made these many times and they are great as a speedy side. I also like to drizzle them in garlic olive oil and grill them for extra flavour and crunch. Grilled gnocchi also make a good substitute for croutons in salad as they soak up the dressing whilst still having a crispy top.

This is a great dish to cook as a side for sharing with friends rather than doing a potato dish and a salad. If you can get the gnocchi that has ridges on it as they will turn golden brown under the grill which adds to the presentation. Don't worry if you cant as they will still be tasty!

INGREDIENTS
Serves 2-3 as a side

250g ready made gnocchi

2 tablespoons of garlic infused olive oil

Pinch of salt

Pinch of pepper

1 handful of pine nuts

Half a bag of baby leaf spinach washed

Half a large steamed Beetroot diced

3 radishes thinly sliced

3 spring onions finely sliced

FOR THE DRESSING

3 tablespoons of balsamic vinegar
1 tablespoon of olive oil 

METHOD

• Put the gnocchi into a pan of boiling water and bring to the boil. Leave on the heat until the first piece of gnocchi floats to the top

• Using a colander drain the gnocchi and transfer into a baking tray. Drizzle the gnocchi with garlic infused olive oil. You don't need allot just enough to give the gnocchi a coating when mixed together with a spoon. Season with the salt and pepper.

• Put the baking tray under a preheated grill for around 10 minutes or until the gnocchi starts to turn golden brown. Then remove from the grill and carefully turn them all over so the golden side is facing down. Return to the grill until the other side is also starting to go golden

• Whilst the gnocchi is grilling toast the pine nuts by putting them in a frying pan with no oil on a low heat for 5 minutes then set aside to cool

• To prepare the salad layer the spinach, beetroot, radish and spring onions as desired. Top the salad with the grilled gnocchi while it is still hot and then sprinkle with the toasted pine nuts.
• Mix the balsamic vinegar and olive oil for and serve alongside the salad.

BUBBLE AND SQUEAK BREAKFAST BAP

 A Boxing day classic. Not only does bubble and squeak use up leftovers from a roast dinner its quick to make, comforting and full of veg!
If you don't have the leftovers and fancy this for brunch you can cook off the veg in a pan before making but in my opinion it tastes much better with left overs as the mash and veg goes all stodgy and gets more crispy in the pan.

INGREDIENTS
Makes 2 servings

4 spring onions finely chopped

Dash of olive oil

 4 Table spoons of mashed potato/turnip or suede

4 Table spoons of spring veg you can use (cabbage/leeks/carrots)

1 pinch of salt

1 pinch of pepper

1 tablespoon of plain flour

2 Flat mushrooms

2 sourdough buns

2 eggs

METHOD

• Add a dash of oil to a frying pan with the spring oinions and simmer for 5 minutes until they start to soften

• Depending on the leftovers you have if the spring veg is chunky using a sharp knife and a chopping board roughly chop it so it is more finely sliced. 

• Mix the spring veg and mash potato in a bowl and add the salt, pepper and spring onions and mix again

•  Make the veg mixture into 2 balls and then flatten slightly to make a patty shape. 

• Put the flour into a bowl and lightly coat the patties on both sides.

• Place the flat mushrooms on a baking tray and drizzle with olive oil. Then place under the grill for 6-8 minutes or until it starts to go brown and the juices run.

•  Add a dash of oil to the frying pan and heat for 1 minute. Place the bubble and spueak to the frying pan and cook on both sides until golden brown,

•  When the bubble and squeak is crispy move them to one side of the pan and crack in the two eggs and fry to your preference.

•  Serve the bubble and squeak in the sourdough buns tops with the flat mushroom and finally they fried egg. 

• A cup of builders tea and a glass of orange juice is optional but recommended!

BLACK BEAN JALAPENO AND FETA EMPANADAS

These mini pasties filled with a spicy filling are perfect for a winter get together. I made these to take to a friends Halloween party and they went down a treat. I use pre-made shortcrust pastry as there are some short cuts I think are worth taking and this is one saves me time but still tastes great.I used dry beans that take a little longer to prepare but you can use tinned if you prefer.

9 servings
INGREDIENTS

2 Shallots

A dash of olive oil

Half a teaspoon of ground Cumin

100g Jalapenos in a jar

50ml liquid from jalapeni jar

100g tomatoes

10g fresh coriander

120g Black beans (soaked in water overnight)

70g Feta Cheese

1 egg yolk beaten

METHOD

• Add the pre-soaked black beans to a saucepan of boiling water and cook according to instructions. This can take up to an hour so you can buy pre-cooked  tinned black beans if you prefer. Drain from the water and set aside

• Finely chop the tomatoes jalapenos and coriander. Mix in a bowl and then add the liquid from the jalapeno jar.

• Finely slice the shallots and add them to a saucepan with a dash of oil on a medium heat. After a minute add the dried cumin and stir through. Leave the shallots to suet down until they start to go translucent

• Add the black beans to the saucepan with 2 ladles of water or just enough to cover the beans. Add the tomato and Jalapeno mix to the pan and cover. Bring the mixture to the boil and then simmer for 20 minutes with the lid on the pan.

• Remove the lid from the pan and cook for a further 15 minutes. The aim is for all of the liquid to reduce down so you end up with a stodgy spicy bean mix. Remove the pan from the heat and leave to cool.

• While the mixture is cooling you can start on the pastry. Dust the surface with a little flour and using the rolling pin roll the pastry until it is around 3mm thick. I prefer to cut the block in half and do this in two stages. Cut a total of 9 small circles. You can use a pie crust cutter  or a small saucer as a guide and cut around with a sharp knife

• Place the 9 pastry circles on a tray lined with grease proof paper and put in the fridge for 10 minutes to chill

• Preheat the oven to 200 degrees gas mark 6

• Remove the pastry from the fridge. They will have shrunk slightly. Using the rolling pin gently them into an oblong shape

• To assemble the empanadas take 1 tablespoon of the bean mixture and place on one side of the pastry. Crumble a small piece of feta over the beans. Fold over the other side of pastry and then crimp down using your fingers. The trick here is to not over fill or you will find it hard to fold over the pastry.

• Arrange the empandas on a tray lined with grease proof paper and brush with the egg yolk. Bake in the oven for 30 minutes or until the pastry is golden

Serve hot or cold. If you have any of the bean mixture left over it tastes great on toast with a poached egg for breakfast!

TRUFFLE PARMESAN AND GARLIC POTATO WEDGES

There is something about the change of seasons and the weather getting colder that makes me crave comfort food. Something hearty and carb heavy and these Truffle Parmesan and Garlic Potato Wedges do just the trick!
If your not a fan of Parmesan cheese this recipe also works well with cheddar just make sure it is finely grated

INGREDIENTS
150g Roasting potatoes

1 pinch of salt

3 tablespoons Truffle infused olive oil

4 cloves of garlic

40g Parmesan cheese finely grated

small bunch fresh parsley

150ml Creme Fresh (Optional)

METHOD

• Using a deep saucepan bring a pan of water to the boil
• Wash the potatoes in cold water and the chop into wedges. Try to make them all similar sizes so they cook at the same time. I like to leave the skins on as they get extra crispy
• Add a pinch of salt to the water and add the potatoes and simmer for 5 minutes then add the garlic cloves including the skin. Then cook the potatoes for a further 5 minutes or until the potatoes are par-boiled.
• While the potatoes are cooking preheat the oven to 220 degrees. Put the baking tray in the oven to heat up
• When the potatoes are cooked them drain them from the water and set the garlic cloves to the side
• Remove the baking tray from the oven and pour half of the truffle oil onto the base and then roll in around so it covers the tray. Put the potatoes into the tray and then top with the rest of the oil. Then using a spoon mix the potatoes so they are coated in the truffle oil. Add salt and pepper then return the pan to the oven for 15 minutes or until the wedges are staring to go golden. 
• Use a fork to mash the garlic and discard of the skins
• When the wedges are starting to colour remove the pan and top with the Parmesan cheese and garlic. If the potatoes start to stick to the pan use a spatula to ensure that there is an even coating 
• Return the potatoes back to the oven for a further 15 minutes or until the cheese start to go golden and crispy. 
• Top with chopped fresh parsley and a pot of creme fresh for dunking!

FETA CHEESE AND PEANUT PASTA SALAD

There are some recipes that your mum makes that no matter how hard you try you cannot make it taste as good...... An example of this is my mums Veggie Chilli. However this family favourite tastes pretty good when I make it. I think of it as a salad for people that don't like salad.There is no lettuce but lots of great flavours.

Its so quick to put together and you can use pretty much use any leftovers in the fridge. Don't skip on the peanuts and the dressing though as that is what makes this salad so good.

INGREDIENTS (Serves 2-3 as a side)
 For the Salad

180g of Penne pasta

a dash of oil

a pinch of salt

Half a small red onion finely sliced

1 small green pepper de-seeded and diced

10 cherry tomatoes halved

1 handful of roasted and salted peanuts

100g tinned sweetcorn drained

100g Feta cheese

For the Dressing

3 Table spoons of extra virgin olive oil

2 tablespoons of white wine vinegar

Half a teaspoon of wholegrain mustard

1 clove of garlic

METHOD
For the Salad:

• Fill a deep pan with boiled water and add a pinch of salt and a dash of oil. Add the pasta to the pan and cook as per the packet instructions. After 5 minutes put the garlic with the skin on into the hot water.

• Whilst the pasta is cooking you can prepare the salad. Put the red onion, pepper, cherry tomatoes, sweetcorn and peanuts into a large bowl.

• When the pasta is cooked remove the garlic from the pan and set aside then drain the pasta in a colander. Then place the colander under a cold running tap for around two minutes or until the pasta is cold

• Add the pasta to the bowl and mix with the other ingredients

For the Dressing

• Using a fork and a chopping board press down on the clove of garlic so it comes away from the skin and then mash it into a pulp. Put the garlic is a pouring jug with the oil, with wine vinegar and mustard and mix. Season to taste.

• Stir the dressing into the salad mix. I always have some extra dressing left over that i put in the fridge. Use as much or as little dressing as you like just ensure that when stirred through all the pasta is coated

• Using your hands crumble the feta cheese into small pieces on top of the salad.

• Grab a fork and enjoy

LEMON PEA AND BLACK OLIVE ARANCINI

These crispy balls of risotto oozing with melted mozzarella cheese are the ultimate comfort food. The first time I cooked risotto I was surprised to find that is not as difficult to cook as many people think. I actually think it is easier than cooking normal rice as you don't have to guess how much liquid is needed you just keep adding it in small amounts until it is cooked. Just don't leave the pan for a long time once you start cooking it or it can stick to the pan.

For the risotto base I used a great Simon Rimmer recipe (see link below) I have halved the amount of rice as I found this was enough for 4 people. Also I have added paxo breadcrumbs which make the arancini extra crunchy

http://www.bbc.co.uk/food/recipes/arancini_with_tomato_and_49993

I have tried lots of different filling combinations but my favourite is lemon pea and olive. These are best served with a sauce for dipping and the chili and rosemary in the sauce give a little kick. I suggest making the sauce whilst the rice cooling down.

One tip: when your making the rice balls make sure that the cooked rice is completely cooled down before making the balls or they wont stick together very well.

INGREDIENTS ARANCINI

25g Unsalted butter

225g Arborio rice

1 cup of dry white wine

1 litre of Vegetable stock (warm)

A squeeze of Lemon Juice

A pinch of salt and pepper

100g of pitted and sliced black olives

Half a cup of frozen peas

150g ball of mozzarella drain and chopped into chunks

1 Egg Beaten

Plain flour for dusting

300g Paxo golden breadcrumbs

1 litre of vegetable oil for frying

INGREDIENTS SAUCE

1 clove or garlic

A dash of olive oil

1 red chili finely chopped

1 250g tin of chopped tomatoes


METHOD ARANCINI

• Put a heavy duty frying pan on a low heat and add the butter until it has melted. Then stir in the rice and let it simmer and bubble for 3-4 minutes

• Add the stock to the rice one ladle at a time. Don't add the next ladle until the liquid has been absorbed by the rice. Keep stirring and continue this process until the rice is cooked (about 20 minutes)

• Squeeze in the lemon juice and stir through then add the olives and frozen peas. Season with salt and pepper, stir again until mixed through and set to one side to cool

• Once the rice is completely cool using your hands mould the rice mix into small balls. Then take a cube of mozzarella and push it into the middle of the ball. This can be quite tricky but you should get the hang of it after a few! Try not to make the balls to big as then the cheese will not melt as well during cooking

• When all of the mixture has been used coat the balls in the flour then dip in the beaten egg and finally coat in the Paxo breadcrumbs

• Put the vegetable oil in a deep heavy bottomed saucepan and heat until it starts to bubble. The oil is ready for deep frying when a small piece of bread floats to the top

• Using a slotted metal spoon carefully place the arancini in the oil and fry for 3-4 minutes or until the breadcrumbs are golden brown. 

• Place the aranici on a piece of kitchen towel to soak up the excess oil. Serve hot with the Rosemary and Chili sauce on the side

METHOD ROSEMARY AND CHILI SAUCE

• Add a dash of olive oil to a frying pan with the garlic, chili and dried rosemary. Simmer on a low heat for 2-3 minutes

• Add the tin of chopped tomatoes, balsamic vinegar and salt and pepper and stir

• Cook on a low heat for at least 30 minutes however the longer you cook it for the more intense the flavours are so the longer the better.