Tana Ramsay’s Real Family Food: Delicious Recipes for Everyday Occasions. Tana Ramsay
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Название: Tana Ramsay’s Real Family Food: Delicious Recipes for Everyday Occasions
Автор: Tana Ramsay
Издательство: HarperCollins
Жанр: Кулинария
isbn: 9780007280018
isbn:
Prep time: 20 minutes
Cooking time: 40 minutes
chilled cucumber and mint gazpacho
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: ½ hour
Marinating time: 4 hours
TIP
chicken skewers with sweet and sour sauce
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/½ 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
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 СКАЧАТЬ