Rubyberries Recipes

2009-12-29T08:12:00.000-08:00

I would normally eat these deeply savoury baked onions as a side dish to cold roast beef or chicken. I have also eaten them as a main course on a bed of brown basmati.

onions – 4 medium to large
whipping or double cream – 3oomls
grated Parmesan – a good handful

set the oven at 180F Gas 4. Peel the onions and bring them to the boil in a deep pan of water. Leave them at a bright simmer for about 25 minutes, until tender. Lift them out with a draining spoon.

Slice the onions in half from root to tip and put them cut side down in an ovenproof dish. Tip the cream over the onions. Season with salt, pepper and grated cheese and bake for 25-30 minutes till golden and bubbling

Oven Baked Thai Chicken Rice

2009-07-19T09:13:00.000-07:00

INGREDIENTS
1 tbsp vegetable oil
1 onion , chopped
400g pack mini chicken fillets
4 tbsp Thai green curry paste (we used Bart's) , or use less for a milder taste
250g basmati and wild rice mix, rinsed (we used Tilda)
2 red peppers , deseeded and cut into wedges
finely grated zest and juice 1 lime
400g reduced-fat coconut milk
handful coriander leaves, to serve
Serves 4

Preparation and cooking times

Prep 5 mins

Cook 30 mins
1. Video tutorial: Softening onions
1. Heat oven to 200C/fan 180C/gas 6. Heat the oil in a shallow ovenproof casserole dish, then soften the onion for 5 mins. Add the chicken and curry paste, then cook for 3 mins, stirring to coat.
2. Tip in the rice and peppers, then stir in the lime zest and juice, coconut milk and 250ml boiling water. Bring to the boil, then pop the lid on and bake for 20 mins until the rice is fluffy. Scatter with coriander before serving.
Per serving

510 kcalories, protein 32g, carbohydrate 59g, fat 18 g, saturated fat 10g, fibre 2g, salt 1.02 g
taken from BBC Good Food website

CHEAT'S CHICKEN TIKKA MASALA

2008-10-13T12:16:00.000-07:00

Cheat's Chicken Tikka Masala
Chef: Antony Worrall Thompson
Category: Poultry
Serves: 4
Preparation Time: 5 minutes
Cooking Time: 25 minutes
INGREDIENTS

For the chicken:
• 2 tbsp sunflower oil
• 1 large onion, sliced
• 3 chicken breasts, cut into chunks
• 2 tbsp Tikka Masala paste
• 400g can cream of tomato soup
• 150ml natural yogurt

To serve:
• Rice

METHOD

For the chicken:
• Heat the oil in a medium sized pan and fry the onion for 5 minutes or until tender.
• Add the chicken and fry for 5-6 minutes until browned.
• Add the curry paste and soup and simmer for 15 minutes, then stir in the yogurt and heat through.
• Serve with rice.

For the rice:
• Cook as per packet instructions

Mulled Wine Gravy

2008-03-18T14:05:00.001-07:00

Mulled wine gravy

This dark, rich sauce has seasonal hints of cinnamon and nutmeg

Serves 6
Preparation time 15 minutes

Ingredients

1tbsp plain flour
300ml Asda mulled wine
300g pot fresh chicken stock

Method

1 Remove all but 1 tablespoon of fat from the turkey’s roasting tin and place on the hob over a medium heat. Stir the plain flour into the turkey juices and cook for 1 to 2 minutes.

2 Remove from the heat and gradually pour in the wine and chicken stock, stirring constantly. Bring to the boil, then simmer for 10 minutes until the gravy thickens. Season to taste and strain into a warmed jug.

Chinese Egg Fried Rice

2008-03-18T13:53:00.000-07:00

Chinese egg fried rice

This delicious combination makes a well balanced meal. It’s also a whole lot better for you than the nation’s favourite Chinese takeaway, chow mein.

Amount of fat per serving: standard Chinese takeaway chow mein, 30g; our Chinese egg fried rice, 18g

Serves 4
Preparation time 20 minutes

Ingredients

300g Asda basmati rice
1tbsp sunflower oil
1 small onion, finely chopped
1 red pepper, finely diced
6 rashers Asda streaky bacon, chopped
175g frozen prawns, defrosted
75g frozen peas, defrosted
2 eggs, lightly beaten
2 spring onions, finely sliced
1tbsp soy sauce (or to taste)
Handful of Asda fresh coriander, chopped

Method

1 Cook the rice according to the pack instructions. Drain thoroughly and spread out to cool quickly.

2 Meanwhile, heat the oil in a wok or large frying pan over a high heat. Add the onion, red pepper and bacon and stir-fry quickly, until bacon is crispy.

3 Add the prawns and peas to the wok and stir-fry for 1 minute. Add the rice and stir-fry for another minute.

4 Pour the eggs over and stir-fry until the egg is cooked. Add the spring onions and soy sauce to taste. Scatter the coriander over and serve straightaway.

Simple Satay Sauce

2008-03-18T13:47:00.000-07:00

Simple satay sauce

Suitable for vegetarians

Serves 4
Preparation time 10 minutes

Ingredients

75g Asda crunchy peanut butter
125ml vegetable stock
2tsp Asda sweet chilli sauce
2tsp light soy sauce
2tsp lemon juice

Method

1 Put the peanut butter and stock into a small pan and stir over a low heat until the peanut butter melts.

2 Add the sweet chilli sauce, soy sauce and lemon juice. Simmer for 1 minute until smooth and thick.

Per serving
Calories 125, Carbs 3g, Fat 10g, Saturated fat 3g

Chinese Chicken Salad

2008-03-18T13:42:00.000-07:00

Ingredients

4 Asda Big Saver Cooked Chicken Breasts
½ cucumber, halved lengthways, deseeded and cut into short strips
1 red pepper, deseeded and cut into short strips
2 carrots, peeled and cut into short sticks
4 spring onions, sliced diagonally
350g bag Asda beansprouts
4tbsp Asda sesame oil
2tbsp light soy sauce
1tsp caster sugar
2tbsp lemon juice

Method

1 Skin the chicken and cut the flesh into small bite-sized pieces. Set aside.

2 Put the cucumber, red pepper, carrots, spring onions and beansprouts in a large bowl. Mix together well.

3 Whisk the sesame oil, soy sauce, sugar and lemon juice together, add to the vegetables, and toss until they are all coated. Stir in the chicken and serve.

Per serving
Calories 370, Carbs 10g, Fat 19g, Saturated fat 5g

Easy Jambalaya with Chipolatas and Chorizo

2008-02-11T12:15:00.001-08:00

This lightly spiced Creole-style rice dish is cooked in one pan and is ready in just 30 minutes, making it a perfect midweek meal for the whole family.

Preparation time :	5 minutes
Cooking time :	30 minutes
Total time :	35 minutes

Serves: Serves 6 children

Ingredients

1 tsp oil
½ x 110g pack Revilla Chorizo de Pueblo, skin removed and sliced
340g pack Waitrose 12 Organic Free Range Pork Chipolatas
225g Waitrose Easy Cook Long Grain Rice
400g can Waitrose Chopped Tomatoes with Chopped Herbs
450ml chicken or vegetable stock
1 red and 1 green pepper, deseeded and cubed
1 bunch salad onions, chopped

Method

Heat the oil in a large pan and cook the chorizo for 2-3 minutes, until the paprika oil is released. Add the chipolatas and cook for 3-4 minutes until lightly browned on all sides. Tip in the rice and stir until coated in the oil.
Add the tomatoes and stock then cover and simmer for 15 minutes, stirring occasionally.
Add the peppers and salad onions, reserving some chopped onion. Cover and cook for a further 10 minutes until the rice is tender and most of the liquid has been absorbed. Serve garnished with the reserved onion.

Cook's tips

For a spicier, more adult, taste add 1 teaspoon of hot chilli powder or a dash of Tabasco. Substitute cubed skinless chicken breast for the sausages, if you prefer. Recipe will serve four adults, adjusting nutrition accordingly.

Potato Salad with Curried Mayo

2008-01-29T04:40:00.000-08:00

Takes 30 minutes * Serves 8 (easily halved)

1.25kg/2.3/4lbs salad potatoes, such a Charlotte, halved if large
1 bunch spring onions
1 tbsp groundnut or sunflower oil
1 tsp black mustard seeds, plus extra to serve
1 tbsp Madras Curry Paste
200g carton low-fat natural yogurt
4 tbsp mayonnaise
4 celery sticks, thickly sliced

1. Cook the potatoes in boiling salted water for 15 minutes until tender. Drain and cool. trim the spring onions, then slice the white bulb ends. reserve the green stems.

2. Heat the oil in a deep saucepan, add the mustard seeds and cook until they pop. Stir in the sliced spring onions and curry paste and keep stirring for 2 minutes. Tip the mixture into a large bowl , then stir in the yogurt, mayonnaise and some seasoning. Chop all but two of the green spring onion stems. Stir into the dressing with the potatoes and celery.

3. Pile the sald into a serving bowl. Cut the remaining spring onion stems into long shreds and scatter them over the salad along with few mustard seeds.

Levi's Jerk Recipe

2008-01-25T05:17:00.000-08:00

Ingredients

Reggae Reggae Sauce
Your chosen meat for the amount of people required
1 lime
6 cloves of garlic
Salt and black pepper to taste

Method
Cut your chosen meat into quarters. Rinse in lime water, drain and season with salt and pepper.
Rub Reggae Reggae Sauce on to the seasoned meat and leave to marinade for 3 hours or even overnight if possible.

Place your seasoned Jerk meat on the grill at about 350

Turning when needed, while keeping the heat low; if the heat gets too high it will prematurely burn the meat. This process takes a little longer than oven cooking, but it’s worth the effort.
Keep turning until the meat is thoroughly cooked, which should take roughly 45 minutes.

If you prefer to oven cook the dish pre-heat the oven to 400.

Place the seasoned Jerk meat on a baking sheet and place in the oven for about 35 minutes, or until thoroughly cooked.

Season and serve the meat with bread, salad, baked potatoes, or rice (and another dollop of Reggae Reggae Sauce!)

Mascarpone Cheese and Turkey Bake

2008-01-25T01:12:00.000-08:00

A rich cream dish with Turkey (or chicken) and ham baked in the over to give the dish a bubbling crispy top.

Serves 4 * Preparation time: 15 minutes * Cooking time 35-40 minutes

What You Will Need
25g (1oz) butter
25g (1oz) plain flour
300ml (½pt) milk
pinch freshly grated nutmeg
salt and freshly ground black pepper
45ml (3tbsp) Mascarpone cheese
225g (8oz) Buitoni Cellentani
225g (8oz) cooked turkey breast, chopped
225g (8oz) thickly sliced ham, chopped
100g (4oz) chestnut mushrooms, sliced
50g (2oz) mature cheddar, grated

How To Make It

1. Preheat the oven to 190°C, 375°F or Gas mark 5.

2. Melt the butter in a pan and add the flour. Cook for 1minute, stirring. Gradually add the milk, stirring to make a smooth whitesauce. Add the nutmeg and season to taste. Stir in the Mascarpone.

3. At the same time cook the Buitioni pasta in boiling water until just tender ‘al dente’ - then drain. Add the turkey, ham and mushrooms to the pasta and pour over sauce. Stir well then transfer to an ovenproof dish. Scatter cheddar over the top and then bake in the oven for 20 minutes, or until crusty, golden and bubbling.Hints And TipsSimply serve this dish with a selection of steamed baby vegetables such as carrots, sweet corn and green beans.

recipe taken from Buitoni website

Herby Pasta with Peas and Bacon

2008-01-24T14:23:00.000-08:00

unfortunately this is not the pikkie that goes with the recipe, but this is the nearest I could find - the one in the books looks really yummy!

Soft cheese with herbs and garlic (Boursin) makes an almost instant pasta sauce

350g/12oz Pasta, such as Penne
350g/12oz frozen peas
1 large red pepper, seeded and cut into chunks
8 rashers rindless steaky bacon
150g pack soft cheese with herbs and garlic
300ml/0.5 pint milk

Takes 20 minutes * serves 4

1 cook the pasta according to the packet instructions. About 5 minutes before the end of the cooking time, add the frozen peas and red pepper. Bring back to the boil and cook for 5 minutes

2 Meanwhile, preheat the grill to high and grill the bacon until crispy. Snip into bite-sized pieces.

3 Put the soft cheese and milk into large saucepan. Warm through, stirring continuously until smooth and thickened.

4 Drain the pasta and vegetables, and toss with the cheese sauce and bacon.

Season with freshly ground black pepper

recipe taken from the book GoodFood magazine, 101 CHEAP EATS, page 74

Baked Fennel with Cream and Parmesan

2008-01-24T14:09:00.000-08:00

Serves 4

1kg (2lb) fennel bulbs
Salt
Butter to grease the dish
Pepper
2-3 tablespoons grated parmesan
300ml (1/2 pint) double cream

Remove and discard the tought outer leaves of the fennel, quarter the bulbs and simmer in salted water until very tender but not floppy.

Drain well and arrange the pieces in one layer in generously buttered baking dish.

Sprinkle with salt, pepper and parmesan and pour the cream on top

Bake in the oven at 200C (400F, gas mark 6) for 15-20 minutes, or until golden brown

Serve sizzling hot

Delicious served with Roast Beef

Recipe taken from The Food of Italy, Region by Region - by Claudia Roden, page 174

Boursin Tagliatelli Pasta

2008-01-24T13:49:00.000-08:00

Okay, for approx one person:

Half a boursin (full fat, obviously)
Half a small carton of single cream
Two round balls of dry tagliatelli
Whatever else you want to add, I've added broccoli, mushrooms, salmon... anything really!

Cook the pasta
Melt the boursin in a saucepan
Stir in the cream
Keep stirring til it's a smooth sauce
Chuck the pasta and any extras into the warm sauce and mix it all up so it's covered
Serve!

It takes about fifteen minutes and tastes really posh and luxurious!

Receipe courtesy of Alice - http://sevenappletinislater.blogspot.com/

Salami, Bean and Avocado Salad

2008-01-24T13:23:00.000-08:00

Mix the ingredients, minus the avocado, the night before eating for maximum flavour

150g pack button mushrooms, sliced
8 radishes, sliced
1/2 small red onion, thinly sliced
400g can haricot or cannellini beans, drained
4 tbsp light olive oil
1 tbsp wine vinegar or cider vinegar
1 garlic clove, crushed
1 avocado
90g pack peppered salami, each slice cut into eights

Takes 15 minutes * Serves 4

1 In a bowl, toss the mushrooms, radishes, red onion and beans
2 In a separate bowl, mix together the olive oil, vinegar and garlic. Season.
3 Peel and stone the avocado and cut the flesh into chunks. Gently stir into the bean mixture with the salami and the dressing.

Check the seasoning and serve straight away

This recipe is taken from the book GoodFood magazine, 101 CHEAP EATS, page 20

Hot and Sour Pickled Prawns

2008-01-24T12:32:00.000-08:00

Delia's notes:
This is an ace of a first course for busy people. It is dead easy to prepare and, as it needs at least 48 hours to pickle the prawns and allow the flavours to develop, there's absolutely nothing to do at the last minute. You can, if you want, use ordinary-sized prawns (or even the ready-peeled frozen kind), but best of all are the fat, juicy and sweet cooked Mediterranean prawns that are now available in most supermarkets in rigid plastic containers or else vacuum-packed. Please don't worry about there being a whole dessertspoon of Tabasco in the marinade – it really doesn't make it fiery hot, but gives it what I'd call a lively piquancy.

My notes:
I have made this dish quite a few times now and it is absolutely gorgeous. It can be a bit pricey if you have to buy all the ingredients in one go, but it is sooo worth it! I used Icelands frozen Prawn Ring instead of the Mediterranean prawns, they are perfectly peeled, but still have the tails on, they are also very plump and juicy

Ingredients

16 large cooked Mediterranean prawns
1 level tablespoon drained capers
½ medium yellow pepper, very thinly sliced
½ medium red pepper, very thinly sliced
2 oz (50 g) red onion, thinly sliced
½ lemon, thinly sliced
5 fl oz (150 ml) light olive oil
1 level teaspoon mustard powder
2 fl oz (55 ml) cider vinegar
juice 2 limes
1 dessertspoon Worcestershire sauce
1 dessertspoon Tabasco sauce
½ level teaspoon salt
1 level teaspoon white sugar
freshly ground black pepper

To garnish:

sprigs of coriander
½ lime, thinly sliced

You will also need a 1¾ pint (1 litre) non-metallic dish or polythene box.

To prepare the prawns, remove the shells and heads (if there are any) but leave the tails on as they look very attractive. Then use the tip of a small sharp knife to cut a slit all along the back of each prawn and remove the black thread that sometimes runs from head to tail. Then place the prawns and capers in the dish together with the sliced peppers, onion and lemon.

Now in a bowl or jar whisk the oil, mustard, vinegar, lime juice, Worcestershire sauce and Tabasco together, adding the salt, a little coarsely ground black pepper and the sugar, then pour this mixture all over the prawns. Cover the container and place it in the fridge for at least 48 hours, giving the contents a shake or stirring them around from time to time.

Serve the prawns garnished with sprigs of coriander and slices of lime with plenty of the marinade poured over and lots of bread to mop up the juices.

This recipe is taken from Delia Smith’s Summer Collection.

Rubyberries Recipes

Oven Baked Thai Chicken Rice

Preparation and cooking times

Per serving

CHEAT'S CHICKEN TIKKA MASALA

Mulled Wine Gravy

Chinese Egg Fried Rice

Simple Satay Sauce

Chinese Chicken Salad

Easy Jambalaya with Chipolatas and Chorizo

Serves: Serves 6 children

Ingredients

Method

Cook's tips

Potato Salad with Curried Mayo

Levi's Jerk Recipe

Mascarpone Cheese and Turkey Bake

Herby Pasta with Peas and Bacon

Baked Fennel with Cream and Parmesan

Boursin Tagliatelli Pasta

Salami, Bean and Avocado Salad

Hot and Sour Pickled Prawns

Ingredients