Jamie's Sweet pea fish pie

1 kg potatoes
1 lemon
40 g unsalted butter
400 g frozen peas
2 carrots
2 onions
olive oil
500 ml semi-skimmed milk
2 x 150 g frozen salmon fillets, sustainably sourced
2 x 100 g frozen white fish fillets, sustainably sourced
65 g plain flour
100 g frozen spinach
125 g frozen cooked peeled prawns, sustainably sourced
1 heaped teaspoon English mustard
40 g Cheddar cheese

Preheat the oven to 180ºC/350ºF/gas 4. Peel the potatoes and cut into large even-sized chunks, then put them into a large pan of boiling salted water for 15 minutes, or until cooked through. Drain and mash with a pinch of salt and pepper, the zest from the lemon and the butter. Place the frozen peas in a colander, pour over some boiling water to defrost them, then drain well and pulse a few times in a food processor. Fold them through the mashed potato to create a rippled effect, then leave to one side.



Peel and chop the carrots and onions and cook them in a large ovenproof pan (roughly 30cm in diameter) with a lug of oil for 15 minutes, or until softened but not coloured, stirring occasionally. Meanwhile, heat the milk in a pan on a medium heat. Once simmering, add all the frozen fish fillets for around 10 minutes, or until cooked through, then use a slotted spoon to remove them to a plate, taking the pan off the heat.



Stir the flour into the carrots and onions, then gradually add the milk, a ladleful at a time, stirring continuously. Stir in the spinach until broken down, then season to perfection. Flake in the fish fillets (carefully remove and discard the skin if the fillets have it), add the prawns, mustard and the juice from half the lemon, grate in the Cheddar and stir gently to combine. Top with the pea-spiked mash and smooth out, scuffing it up slightly with a fork to give it great texture. Bake for 30 to 40 minutes, or until beautifully golden. Serve with a good old helping of baked beans (if you like) – delicious!

Baileys fudge

397g can Carnation Condensed Milk

150ml milk

450g demerara sugar

115g butter

Place the ingredients into a large non-stick saucepan and melt over a low heat, stirring until the sugar dissolves. 

Bring to the boil then simmer for 10-15 minutes, stirring continuously and scraping the base of the pan. Take care while the mixture boils and during stirring as the fudge will be VERY hot! To test its ready drop a little of the mixture into a jug of ice-cold water. A soft ball of fudge should form. Or check with a sugar thermometer if you have one (approx 118°C).

Remove from the heat and beat the fudge until very thick and starting to set (about 10 minutes).

Pour into the prepared tin and leave to cool before cutting into squares.

I add the baileys just as it is thickening before I put it into the cake tin to cool....

Gorgeous 

Baby salmon & broccoli pasta

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Cheesy fish finger & leek pie

6Fishfinger
15ml Vegetable Oil
2 Leeks
8 Baby Carrots
1 Courgette
2 Large Potatoes
75g Cheddar Cheese

Preparation

1 Cook the Birds Eye Fish Fingers for 12-15 minutes until pale golden brown
2 Grease a heatproof dish approx 18 x 28cm
3 In a heavy based frying pan heat the oil until hot. Add the leeks and carrots and cook for about 5 minutes until tender then stir-fry with the courgettes and potato. Cook for a further 3-5 minutes or until the potato is cooked but not browned
4 Season well. Cut each Fish Finger in half and toss carefully into the vegetable mixture then put into the dish
5 Sprinkle over the cheese and cook in a preheated oven 190C/170C/ Gas 5 or cook under a preheated moderate grill for about 5-10 minutes until golden brown

Family meal ideas

Lasagne
Chicken & chorizo lasagne
Creamy mustard Sausage pasta
Spicy sausage pasta
Chicken pesto pasta
Toad in the hole
Seafood tagliatelle
Curry & bhajis
Crispy chicken fajitas
Enchiladas
Chilli con carne
Jacket potatoes - prawns or beans/cheese
Fish pie
Macaroni cheese
Creamy philly chicken & mushroom mash pie
Creamy Philly chick & mush pasta
Sausage & bean pie
Stew & dumplings
Bolognese bake
Pie made with soup
Curry
Fajitas
Cottage pie
Homemade cheese burgers
Sausage & mash
Chicken burgers
Sausage casserole & mash
Bubble & squeak with egg
Minted Pea & bacon pasta
Sticky chicken kebabs & egg fried rice (with sesame oil)
Sausage & Egg Pie
Sausage & Bean Casserole

WEEKEND
enchiladas
Curry & rice
Frozen pizza
Meal deals

Salt pepper & chilli prawns

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Easy Cheese Nuggets

Ingredients:

Servings:
8
Units: US | Metric
1 lb monterey jack cheese or 1 lb cheddar cheese or 1 lb swiss cheese or 1 lb mozzarella cheese, cut in about 1/2 inch nuggets
vegetable oil (for frying)
1 cup Bisquick
1 teaspoon paprika
1/4-1/2 teaspoon garlic powder
1/2 cup milk
1 egg
marinara sauce (optional)
Directions:

1
Place cheese nuggets in a pan and put in freezer for at least one hour.
2
Mix bisquick,paprika, garlic powder, milk and egg until smooth.
3
Dip cheese into batter,covering cheese completely.
4
Fry in 2 inches of oil heated to 375 degrees in a frying pan or in an electric skillet.
5
Fry about 1-2 minutes, turning once, until golden brown.
6
Drain on paper towels.
7
Let stand 3 minutes before serving.
8
Serve with marinara sauce

I make these with chopped up jalapenos in as well

Doritos Crusted Chicken Fingers

5 Step process

1. Marinate sliced boneless chicken breasts in buttermilk for 2 hours.
2. Dredge in flour.
3. Dip in egg wash.
4. Dredge in crushed Doritos.
5. Bake in a 400F for 15-20 minutes.

Doritos Crusted Chicken Fingers

 

Print

Prep time

15 mins

Cook time

20 mins

Total time

35 mins

 

Author: Steve Cylka

Serves: 4

Ingredients

• 4 boneless skinless chicken breasts
• 1 large bag of Doritos, nacho flavor (or flavour of choice)
• 2 cups buttermilk
• 2 cups flour
• 1-2 tsp cayenne pepper (optional)
• 4 eggs
• cooking spray, optional

Instructions

1. Cut the chicken into thin ½ inch strips.
2. Place the chicken in a bowl and pour in the buttermilk. Stir so the chicken is coated in the buttermilk. Cover the bowl and place in the fridge for about 2 hours.
3. Using a food processor, crush the Doritos so that they are a texture similar to panko or coarse bread crumbs. Set aside in a large bowl.
4. Place flour and optional cayenne pepper in one bowl and eggs in another. Whisk the eggs so that they are well scrambled.
5. Preheat oven to 400F and spray a baking sheet with cooking spray.
6. Set up the four bowls in order: 1. bowl with the chicken, 2. bowl with the flour, 3. bowl with the beaten eggs, 4. bowl with the crushed Doritos.
7. Using a fork, lift out a few chicken strips and let excess buttermilk drain off. Place them in the flour and dredge them in so they are all coated in flour. Lift the chicken strips out of the flour and shake off any excess. Place them in the egg wash and turn them so they are evenly coated in egg. Lift them out of the egg and then dredge in the crushed Doritos. Place the coated chicken fingers on the baking sheet. Do this with the remaining chicken strips.
8. Bake in the oven for 15-20 minutes, turning halfway through.
9. Serve with buttermilk ranch dip, bbq sauce or your favorite dip.

Shrimp in Creamy Coconut Sauce

Shrimp in Creamy Coconut Sauce

1 lb medium shrimp, cleaned and tails removed
½ cup coconut cream
2 tablespoons mayonnaise
2 tablespoons milk
2 tablespoons sweetened condensed milk
1 tablespoon vanilla extract
2 tablespoons butter
2 tablespoon oil
1 tsp salt
2 teaspoons chopped scallions (only the green part)
½ cup of plain bread crumbs
1 tablespoon corn starch

Rinse the shrimp and pat dry the shrimp with paper towel and season with salt. Mix bread crumbs and corn starch together and toss shrimp in mixture. In a large skillet, melt oil and butter and fry shrimp over medium heat for 2-3 minutes until golden brown. Drain shrimp on paper towel and set aside.

In a sauce pan, over low heat, combine the coconut cream, milk, and vanilla extract. Add condensed milk and stir. When the coconut mixture starts to bubble, add scallions. Let the mixture simmer for about 3 minutes until the liquid gets reduced by 1/3. Add the mayonnaise and stir until combined. Mayonaise gives it a creamier texture.

Transfer the cream mixture to the shrimp. Turn on the heat and stir the shrimp to incorporate the coconut cream. Turn off the heat when the coconut mixture reaches the boiling point. Plate and serve the dish hot.

Crispy KFC Style Chicken - no deep fat fryer!

Crispy chicken

Ingredients

1 whole chicken cut for saute pieces
1 1/2 ltrs Water
3 tablespoons Salt (for soaking)
250ml milk
1 egg, beaten
250g flour
1 teaspoon smoked paprika
1 tbsp mixed dried herbs
1 tablespoon salt
1 teaspoon black pepper
Soybean Oil for frying

Method

1. Preheat oven to 200oc/gas 5
2. Allow chicken to soak in salted water for a half hour.
3. Mix egg and milk in a shallow bowl. Mix flour, paprika, salt, and pepper in another bowl. 
4. Dry chicken with paper towels. Dredge in flour mixture, then place in milk/eggs and then back to flour mixture. Do this one piece at a time making sure that there is total coverage over entire surface of chicken in each step.
5. Place a good splash of oil in a large non-stick frying pan set on medium. 
6. Fry a few pieces of chicken at a time in the pan and colour all over. Place on a baking tray and cook for around 20 minutes, in the oven, turning occasionally.
7. As always with chicken, check the middle of a large piece to check the juices run clear. Allow to drain on paper towels when cooking is completed.

Pan Fried Haddock with Simply Stir Garlic & Herbs

Ingredients for 4

• 2 tsp oil
• 100 g mushrooms, sliced
• 200 g bag baby spinach leaves, washed and drained well
• 4 boneless haddock fillets, approx. 450g in total
• 200 ml Philadelphia Simply Stir Garlic & Herbs
• 200 g couscous, cooked according to instructions on pack

Instructions

1Step

Preheat the oven to Gas 5, 190 °C. Heat the oil in a pan and fry the mushrooms for 2-3 minutes to lightly brown. Add the spinach to the pan and gently wilt.

2Step

Place the mushrooms and spinach into an ovenproof dish and top with the haddock fillets. Top with the Simply Stir and bake in the oven for 15 minutes or until the fish flakes easily.

3Step

Serve with the couscous.

Chicken Leek & Ham with Simply Stir Garlic & Herbs

Ingredients for 4

• 4 small skinless and boneless chicken breasts
• 2 tsp oil
• 2 small leeks, trimmed and sliced thinly
• 50 g cooked ham, diced
• 200 ml Philadelphia Simply Stir Garlic & Herbs
• 250 g broccoli florets
• 330 g new potatoes

Instructions

1Step

Preheat oven to Gas 6, 200 °C. Place the chicken breasts onto a lightly oiled baking tray and cook in the oven for 20 minutes until lightly browned and the juices run clear when tested with a knife. Boil the new potatoes for 8-10 minutes until tender, drain.

2Step

Cook the broccoli florets in boiling water until tender. Heat the remaining oil in a pan and lightly cook the leeks and ham for 2-3 minutes until the leeks soften. Reduce the heat and add the Simply Stir, heating through for 2-3 minutes.

3Step

Serve the sauce over the chicken with the broccoli and potatoes.

Creamy Chicken Potato with Simply Stir Garlic & Herbs

Ingredients for 4

• 4 baking potatoes, washed and pricked
• 225 g grilled chicken breasts, cubed
• 200 ml Philadelphia Simply Stir Garlic & Herbs

Instructions

1Step

Cook the potatoes by microwaving for 8 minutes on high and then place into a preheated oven, Gas 6, 200 °C for 25-30 minutes until cooked through.

2Step

Heat the chicken with the Simply Stir in a pan over a low heat for 3-4 minutes, split the potatoes in half and spoon the chicken mixture over.

Creamy Chicken with Simply Stir Garlic & Herbs

Ingredients for 4

• 2 tsp oil
• 4 small chicken breasts, sliced thinly
• 200 g pack Philadelphia Simply Stir Garlic & Herbs
• 600 g boiled new potatoes
• 250 g boiled green beans

Instructions

1Step

Heat the oil in a pan and fry the chicken for 5-7 minutes until lightly browned and the juices of the chicken run clear when tested with a knife.

2Step

Reduce the heat slightly and stir in the Simply Stir, heat through. Serve with the potatoes and beans.

Creamy Chicken with Simply Stir Mushroom Sauce

Ingredients for 4

• 2 tsp oil
• 4 small chicken breasts, sliced thinly
• 200 ml Philadelphia Simply Stir Mushroom
• 240 g uncooked rice
• 300 g broccoli florets, cooked

Instructions

1Step

Heat the oil in a pan and fry the chicken for 5-7 minutes until lightly browned and the chicken juices run clear when tested with a knife.

2Step

Reduce the heat slightly and sir in the Simply Stir and heat through.

3Step

Serve with the cooked rice and broccoli.

Chicken & Leek Pie with Simply Stir Mushroom

Ingredients for 4

• 1 tbsp of oil
• 4 skinless, boneless chicken breasts chopped into chunks
• 2 leeks, sliced
• 2 pouches of Philadelphia Simply Stir Mushroom
• 1 pack ready roll puff pastry, defrosted
• 1 egg, beaten
•  serve with 200 g peas and 200 g carrots
•  Equipment - 2 small pie dishes, or one medium pie dish

Instructions

1Step

In a frying pan lightly fry the chicken and leek in the oil for 3-4 minutes until the chicken is almost cooked through and the leeks are soft.

2Step

Add the contents of the Simply Stir pouches and stir through. Remove from the heat.

3Step

Divide the mixture between two small pie dishes into one medium sized pie dish.

4Step

Cut two small rectangles of pastry slightly bigger than the sides of the dishes (or one big one). Cut one rectangle of pastry slightly bigger than the sides of the dish. Set aside. Egg wash to top the edges of the pie dish and top the pastry. Trim the edges so that they don’t overhang. Brush egg wash over the rest of the surface and make two small holes for the steam to escape when cooking.

5Step

Place in the refrigerator for at least 30 minutes to chill.

6Step

When ready to cook, pre-heat an oven to 220 °C/ 425 °F/ Gas 7 - bake the pie in the preheated oven for about 25-35 minutes. The top should be nicely browned and the filling piping hot. Remove, allow to cool slightly and serve. Works really well with peas and carrots.

Macaroni cheese

- 700ml/1¼ pints milk

- 1 small onion, peeled and studded with 2 cloves

- 50g/2oz butter

- 50g/2oz flour

- 175g/6oz cheddar, grated

- 400g/14oz (dried weight) rigatoni or macaroni, cooked through but still firm (the pasta will cook further during baking)

- 4 baby leeks or 1 large leek

- salt and freshly ground black pepper

- 50g/2oz parmesan, or vegetarian parmesan-style grating cheese, grated

Method

1. Preheat the oven to 220C/430F/Gas 7.

2. Place the milk and the clove-studded onion into a small pan over a medium heat. Bring to the boil then switch off the heat, allowing the flavours to infuse into the milk.

3. In another pan, melt the butter over a medium heat and, when foaming, add the flour. Stir well and cook for four minutes. The mixture will be quite thick to start with. Don't allow it to catch and burn.

4. Gradually add the onion-infused milk to the butter and flour mixture, stirring constantly, bringing the milk to the boil between each addition of milk. Keep adding the milk slowly until it's all used up.

5. The finished white sauce is called a bechamel sauce. Simmer the bechamel sauce for five minutes, until it has a rich, smooth consistency and is free from lumps.

6. Add the grated cheddar to the bechamel and stir again until melted and smooth. Turn off the heat. Once the cheese is added to the bechamel, don't allow it to boil or the cheese will become stringy.

7. Place the cooked macaroni into a large bowl. Slice the leeks finely, at an angle. (If using large leeks, use only the tender, white part.)

8. Add the sliced leeks to the bowl with the pasta and season, to taste, with salt and freshly ground black pepper.

9. Add the cheese sauce to the pasta and leeks and mix thoroughly.

10. Place the macaroni cheese into a shallow ovenproof dish and sprinkle with the grated parmesan. Put it in the preheated oven to bake until golden brown on top, about 15 minutes.

11. Serve individual portions straight from the baking dish.

Fish and leek pie

Main ingredients: Fish Ingredients: Potato topping 675g (1 ½ lb) potato, peeled and quartered (use a combination with sweet potato for a change) 3 tablespoons semi skimmed milk Black pepper   Sauce 40g (1 ½ oz) Flora Buttery spread 40g (1 ½ oz) flour 425ml (¾ pint) semi skimmed milk 1 tablespoon chopped fresh parsley Zest of ½ lemon, optional   Filling 350g (12 oz) mix of white fish fillets and salmon, skinned and cubed 115g (4 oz) smoked haddock, skinned and cubed 85g (3 oz) cooked peeled prawns 1 leek, sliced thinly and blanched in boiling water 85g (3 oz) sweetcorn kernals

0/5(0) ratings Serves: 4 Preparation Time: 25 minutes Cooking Time: 60 minutes Recipe Type: Dinner, Family Dinners, Healthy, Pies Special Info Nut free Level of Difficulty: Medium

Method:

Preheat oven to 200°C, (180°C fan assisted), Gas 6.
Boil potatoes in large pan for about 15 minutes or until cooked.
Meanwhile for the sauce, place the Flora spread, flour and milk in a saucepan. Stirring constantly, bring to the boil over a moderate heat until thickened and smooth. Add parsley, pepper and lemon zest if using.
Arrange fish, prawns, leek and sweetcorn in a greased ovenproof dish and pour over sauce.
Drain potatoes and mash until there are no lumps. Beat in milk and season. Spoon over fish and smooth top. Bake for 45 minutes until cooked through.

Chicken casserole with cheesy herb dumplings

Description: Let this chicken casserole with chunky cheesy dumplings slow-cook in the oven for just over an hour and you've got yourself a winter warmer that the whole family will love. Main ingredients: Cheese, Chicken Cuisine: Irish Ingredients: 1 chicken (1.8kg) Salt and freshly ground Black pepper 2tbsp olive oil 350g unsliced rindless streaky bacon, cut into 1-2cm (½in) chunks 1 large onion, peeled and roughly chopped 2 large carrots, peeled and cut into 2cm (1in) slices on the diagonal 700ml chicken or vegetable stock Few sprigs of thyme For the cheesy herb dumplings: 350g  plain flour, plus extra for dusting 1tsp bicarbonate of soda 1tsp salt 300ml (½ pt) buttermilk or soured milk  2tbsp finely chopped mixed herbs, such as parsley, thyme, rosemary, tarragon or chives 25g Cheddar cheese, finely grated 5cm  scone cutter (optional)

0/5(0) ratings By Chef: Rachel Allen Serves: 6-8 Preparation Time: 55 minutes Cooking Time: 70 minutes Recipe Type: Dinner, Family Dinners, Stew, One Pot Level of Difficulty: Medium Home Cooking by Rachel Allen Buy the book

Method:

Preheat the oven to 180ºC, 350ºF, gas mark 4. Remove the breasts from the chicken and cut them in half. Remove the leg portions and divide them into thighs and drumsticks. This will give eight chicken pieces in total. Season them well with salt and pepper.
Pour the olive oil into a large casserole dish on a high heat, add the bacon and fry quickly for 1-2 mins or until crisp. Remove with a slotted spoon and drain on kitchen paper. Add the chicken in batches and sear on each side until golden, then remove. Add the onion and carrots and fry for 2-3 mins or until golden.
Return the bacon and chicken to the dish, pour on the stock, add the thyme and season with salt and pepper. Bring slowly to the boil, cover with a tight-fitting lid and bake in the oven for 20 mins.
In the meantime, prepare the dumplings. Sift the flour, bicarbonate of soda and salt into a large bowl, add the herbs, mix, then make a well in the centre. Pour in most of the buttermilk or soured milk (leaving about 50ml/2fl oz in the measuring jug). Using one hand with your fingers outstretched like a claw, bring the flour and liquid together, adding a little more buttermilk if necessary. Don’t knead the mixture or it will become too heavy. The dough should be soft but not too wet and sticky.
Tip the dough onto a floured work surface and bring together, forming it into a round. Using a rolling pin, roll the dough out to about 2cm (1in) thick. With the scone cutter stamp out 10-12 dumplings, or divide the dough into 10-12 pieces and roll each one between your hands into a small ball.
Remove the casserole dish from the oven and turn the heat up to 230ºC, 450ºF, gas mark 8. Arrange the dumplings on top, leaving a slight gap between them to allow for spreading. Scatter with the cheese. Return to the oven, uncovered, for 10 mins, then reduce the heat to 200ºC, 400ºF, gas mark 6, and cook for a further 20 mins until the dumplings are crisp and golden and the chicken is cooked through.