Название: Tana Ramsay’s Real Family Food: Delicious Recipes for Everyday Occasions
Автор: Tana Ramsay
Издательство: HarperCollins
Жанр: Кулинария
isbn: 9780007280018
isbn:
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
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
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
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