MTSVCS Recipes » 2011 » July

July 2011

General Recipes31 Jul 2011 05:38 am

This delectable nut roast combines the smoky flavours of red lentils with red pepper, leeks, mushrooms and garlic, along with some sweet cashew nuts. Serve this nut roast with a simple tomato sauce for optimum flavour.

Ingredient List:
450ml vegetable stock
200g split red lentils
100g cashew nuts
100g wholemeal breadcrumbs
100g mushrooms
100g cheddar cheese
1 onion
1 red pepper
1 leek
1 garlic clove
1 egg
1 tbsp. lemon juice
2 tbsp. olive oil
Salt and pepper
Small handful freshly chopped parsley

1) Finely chop the onion, mushrooms, leek, garlic clove, and red pepper.

2) Rinse the lentils under cold water then simmer in the vegetable stock for 15-20 minutes until soft and pulpy.

3) Whilst the lentils are cooking, toast the nuts in a dry frying pan until golden, then whiz in a food processor until finely chopped.

4) Preheat the oven to 190C and grease and line a loaf tin.

5) Heat the oil in a frying pan and then fry the onion for five minutes, add the leeks, red pepper, mushrooms and garlic and fry for another 5-10 minutes. Add the lemon juice.

6) Stir the lentils and the nuts into the frying pan, add the breadcrumbs, the cheese and the egg, season well and then stir in the parsley.

7) Once fully combined, place the mixture into the loaf tin and level the top. Bake the nut roast for 30 minutes covered with foil and then remove the foil for another 30 minutes of cooking.

Source: Nut Roast Recipes.

Dessert31 Jul 2011 02:42 am

This bread pud is a wintery treat that’s perfect for using up any pumpkin leftovers. You could also use carrots in place of the pumpkin for a twist on carrot cake.

Ingredient List:
350ml full fat milk
120g white bread, torn into pieces
60g dark chocolate, chopped into small pieces
2 tbsp. brown sugar
130g caster sugar
185g pumpkin, pureed
1 egg + 3 egg yolks
Dash of vanilla extract
Pinch of salt
1 tsp. ground allspice

1) Preheat the oven to 180C and grease a small baking dish.

2) Whisk together the eggs until smooth and fluffy, then gradually whisk in the milk along with the caster sugar, vanilla extract, salt, ground allspice and pumpkin. Whisk until completely smooth.

3) Pour the mixture over the bread and allow it to sit for five minutes. Put the mixture into the baking dish and then sprinkle the chocolate and brown sugar over the top.

4) Cook the pudding for 40 minutes, until golden brown and fluffy and serve with runny cream.

See also: Bread Pudding Recipes.

Meat07 Jul 2011 10:00 am

Goat’s cheese does have a really distinctive flavour and it isn’t for everyone, so if you’re not a fan of it, swap it for a soft cheese such as mozzarella or ricotta. You can also use your choice of herbs – this recipe calls for basil and oregano, but you could use parsley, thyme, fennel, chives – it’s up to you. Also, feel free to use dried herbs if you don’t have fresh.

Ingredient List:
900g minced lamb
100g breadcrumbs
1 onion
1 clove of garlic
1 egg
Good pinch salt and pepper
1 tbsp. chopped fresh basil
1 tbsp. chopped fresh oregano
120g goat’s cheese
2 tbsp. olive oil

1) Finely chop the onion and mince the garlic clove.

2) Heat 1 tbsp. of the oil in a frying pan and fry the onion until translucent and softened.

3) Mix together the onion, lamb, breadcrumbs, garlic, egg, salt and pepper until completely combined. Divide it into six balls and put into the fridge.

4) In a small bowl, mix together the goat’s cheese, remaining olive oil, basil and oregano. Chill for five minutes.

5) Take the lamb and the goat’s cheese from the fridge.

6) Flatten the balls and make an indentation on the top of each of them.

7) Put a tsp. of the goat’s cheese mixture into that indentation and then work the lamb over the goat’s cheese until you have a meatball shape. Flatten into a burger.

8) Cook the burgers either on a BBQ or in a frying pan for 5-7 minutes on each side, until the lamb is no longer pink.

Source: Lamb Recipe.