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

Серия:

isbn: 9780007280018

isbn:

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      7 Roll out the pastry and cut a circle about 4cm/1½ 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

Image

       ham and cheese roll-ups

      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 ½ cm¼ 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

      Image My favourite alternative fillings are tuna, mayonnaise and sweetcorn or cream cheese, ham and chives.

       salmon fishcakes

      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

      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/½ 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 СКАЧАТЬ