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Recipes
Sauasage & Lentil One Pot
By Grazor
Serves 4 Preparation time Prep 5 mins Cook time Cook 40 mins Method 1
- Ingredients
- 1 * 1 tbsp olive oil
- 400 * 400g pack sausages
- 1 * 1 onion , finely chopped
- 1 * 1 garlic clove , crushed
- 1 * 1 red pepper , sliced
- 250 * 250g lentils (we used puy lentils)
- 150 * 150ml vegetable stock
- 125 * 125ml red wine or extra stock
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Loinzino - Dry Cured Pork Loin
By Grazor
Trim away any nasty looking stuff from the meat - blood spots and so on
- Pork loin - 1082g
- Salt - 36g (3.3%)
- Black Pepper 10.8g (1%)
- Cure #2 2.7g (0.25%)
- Juniper Berry 1.6g (0.15%)
- Fennel Seed 3g (2.7%)
- Dried Bay Leaf - 0.4g - about 2 leaves
- casing - beef or pork 3.5″ diameter
Creamy Chickenand Mushroom Pie with Buttery Puff Pastry
By Grazor
Serves 4 Preparation and cooking times Total time Ready in 45 mins Method 1
- 4 4
- Preparation and cooking times
- Total time
- 45 in 45 mins
- Method
- 1 1. to 220C/fan 200C/gas 7. to 220C/fan 200C/gas 7. Tear the chicken fl esh from the bone in large chunks and discard the skin and bone. Heat the butter in a large pan and add the spring onions.
- 3 3. to 20p 4 to 4 to the thickness of a 20p and cut 4 circles big enough to cover 4 small pie dishes. Divide the chicken mixture between the dishes and brush the rims with beaten egg.
- Try
- Know-how
- 4 delis and supermarkets sell ready-roasted chickens or you could buy packs of cooked breasts (you'll need 4 breasts for this). Butter puff pastry can be bought from some supermarkets and delis.
- Per serving
- 2006. from olive magazine, February 2006.
Miso-Rubbed Roasted Chicken Breasts On A Bed Of Sushi Rice Pilaf
By Grazor
Heat vegetable oil in a large nonstick skillet over medium-high heat
- Chicken
- 1 tbsp (15 mL) vegetable oil
- 4 boneless chicken breasts, skin on
- Salt and freshly ground pepper
- ¼ cup (50 mL) light miso
- 2 tbsp (25 mL) sake
- 2 tbsp (25 mL) mirin
- 1 tbsp (15 mL) orange juice
- 1 tsp (5 mL) grated orange rind
- Sushi Rice Pilaf
- 2 cups (500 mL) sushi rice
- 3 cups (750 mL) water
- 2 tbsp (25 mL) light miso
- 1 tbsp (15 mL) soy sauce
- ¼ cup (50 mL) seasoned rice wine vinegar
- ¼ cup (50 mL) chopped green onions
Pear-Brined Tea-Smoked Duck Breasts
By Grazor
Duck Breasts brined in salt and pears then rendered to a crisp before being infused with smoky tea
- 2 duck breasts, Moulard, Muscovy or Pekin all work well
- 2 c water
- 2 c ice
- ¼ c kosher salt
- 2 pears, quartered
- 4 cardamom pods, crushed
- 6 juniper berries, crushed
- 4 cloves, crushed
- 3 tbsp loose green tea
Beef & Stout Stew with Carrots
By Grazor
Beef & stout stew with carrots Sweet, slow-cooked melty carrots and beautifully tender meat, this dish is comfort ...
- Ingredients
- 2 * 2 tbsp vegetable oil
- 1 * 1kg stewing beef , cut into large chunks
- 1 * 1 onion , roughly chopped
- 10 * 10 carrots , cut into large chunks
- 2 * 2 tbsp plain flour
- * 500ml can Guinness
- 1 * 1 beef stock cube
- * pinch of sugar
- 3 * 3 bay leaves
- * big thyme sprig
- * Creamy parsnip mash, to serve (see recipe below)
Salmon & pUy Lentil Salad with Oilve oil Dressing
By Grazor
Serves 4 Preparation and cooking times Preparation time Prep 20 mins Cook time Cook 6 mins Method 1
- FOR THE DRESSING
- 85 * 85g Kalamata olives , stoned
- 5 * 5 tbsp olive oil
- 2 * 2 tbsp red wine vinegar
- 1 * 1 small garlic clove , crushed
- 1 * 1 tsp Dijon mustard
- 2 * 2 tbsp chopped basil (or a dash of pesto)
- 1 * 1 tbsp small capers
- FOR THE SALAD
- 200 * 200g pack fine green beans , halved
- 3-4 * 3-4 eggs (depending on how much salmon you have)
- 2 * 2 x 250g pouches cooked Puy lentils (we used Merchant Gourmet)
- 4 * 4 large tomatoes , deseeded and roughly chopped
- 175 * 175g-200g cooked leftover salmon , flaked into large chunks
- * good handful rocket leaves
Tomato & Carmaleized Onion Tart Tartin
By Grazor
Moderately easy Serves 4 Preparation and cooking times Preparation time Prep 1 hr Cook time Cook 25 mins Vegetar...
- Ingredients
- FOR THE CARAMELISED ONIONS
- 50 * 50g butter
- 1 * 1 tbsp olive oil
- 1 * 1 large onion , cut into thin wedges
- 1 * 1 tsp sugar
- FOR THE PASTRY
- 85 * 85g butter
- 175 * 175g self-raising flour
- 50 * 50g parmesan , finely grated
- * small handful fresh thyme leaves
- 1 * 1 large free range egg yolk
- FOR THE TOMATOES
- 25 * 25g butter
- 1 * 1 tbsp olive oil
- 1 * 1 tsp sugar
- 1 * 1 fat garlic clove , thinly sliced
- 5 * 5 plum tomatoes , halved lengthways
- * several sprigs of thyme
- 300 * 300g pkt cherry tomatoes
Asian Glazed Quails
By Grazor
1. In a small saucepan over medium heat bring the soy, honey, garlic, ginger and 5-spice powder to a boil
- ½ cup (125 mL) soy sauce
- ½ cup (125 mL) honey
- 2 cloves garlic, peeled and finely chopped
- 2 tsp (10 mL) finely chopped ginger
- ½ tsp (2 mL) 5-spice powder
- 4 quails, about 6oz (175 g) each
- Salt and freshly ground pepper
GRILLED WHOLE BASS WITH TOASTED PAPRIKA ORANGE VINAIGRETTE
By Grazor
Heat a pan and add paprika, cook 1 minute
- Vinaigrette:
- 1 tablespoon paprika,
- toasted 2 cups fresh orange juice,
- reduced to 1/4 cup 1/4 cup sherry vinegar
- 2 teaspoons Dijon mustard
- 1 cup olive oil
- Salt and freshly ground pepper