Put a twist on your cranberry sauce for Thanksgiving

CranberrySauceBlog

From Emma Macdonald’s PRESERVING

If you are having to make do with shop bought cranberry sauce this Thanksgiving then plan ahead for next year and make this delicious twist on the original, Cranberry & Orange Sauce, perfect as an accompaniment to your roast turkey, you can even stir a spoonful into your gravy for extra colour and flavour.

CRANBERRY & ORANGE SAUCE

Makes about: 1kg/2lb 4oz

Preparation time:25 minutes, plus 2 weeks maturing

Cooking time:55 minutes

2 Oranges
500g/1lb 2oz/heaped 4½ cups cranberries
500g/1lb 2oz/2¼ cups granulated sugar
1. Halve the oranges and squeeze out the juice and pips. Slice the orange peel with its pith into thin shreds, about 4cm/1½in long.

2. Put the peel, orange juice and 1l/35fl oz/4 cups water into a large, heavy-based saucepan and slowly bring to the boil. Reduce the heat and simmer gently for about 30 minutes until the peel is really soft and the liquid reduced by about a third.

3. Meanwhile, sterilize enough small, wide-necked jars in the oven so that they are ready to use.

4. Add the cranberries to the pan, return to the boil, reduce the heat and simmer for 10–15 minutes until soft and the skins burst.

5. Reduce the heat, add the sugar to the pan and stir until completely dissolved. Return to the boil and boil for 3 minutes.

6. Spoon the sauce into the warmed, sterilized jars and cover immediately with a waxed disc and a dampened cellophane round or a lid. Label and store in a cool, dry, dark place.

7. Leave to mature for at least 2 weeks before using. Refrigerate after opening.
 
A tip from Emma: If you don’t have fresh cranberries you can use frozen instead. It is not necessary to thaw them before use. If you like ginger, you could grate a small piece of root ginger and add with the cranberries.
 

If you’re looking make the most of your produce or try your hand at making jellies, marmalades, curds and more Emma Macdonald’s Preserving is the only book you’ll need.

New Low Carb Diet recipes

A complete collection of classic and contemporary ideas

Preserving by Emma Macdonald
Find out more, and get free postage on all UK orders

 

Is it time for a festive soup yet? Try Daniel Galmiche’s Swede and Butternut Squash Soup with Caramelized Chestnuts

From Daniel Galmiche Revolutionary French Cooking.
 
The brilliant Daniel Galmiche graced the stage at the Ideal Home Show at Christmas this weekend and impressed the crowds with his delicious Swede and Butternut Squash Soup with Caramelized Chestnuts from his latest book, Revolutionary French Cooking. If you’re stuck for starter ideas to kick off the Christmas feast, there’s nothing like chestnuts to get you in the festive mood – and they go brilliantly with this warming winter soup.
 

Swede and Butternut Squash Soup with Caramelized Chestnuts

Serves: 4

Preparation time: 20 minutes

Cooking time: 55 minutes
 
1 swede, about 400g/14oz total weight, peeled and diced
2 tbsp olive oil
1 butternut squash, about 500g/1lb 2oz total weight, peeled, deseeded and diced
50g/1¾oz unsalted butter
1 small onion, chopped
1.2l/40fl oz/4¾ cups vegetable stock, plus extra for thinning, if necessary
200ml/7fl oz/scant 1 cup whipping cream
200ml/7fl oz/scant 1 cup full-fat milk
75g/2½oz cooked whole chestnuts
1 tbsp caster sugar
2 tbsp extra virgin olive oil
sea salt and freshly ground black pepper
 

1. Preheat the oven to 200°C/400°F/gas 6. Put the swede in a roasting tray, drizzle over the olive oil and season with a little salt and pepper. Roast for 5 minutes, then add the squash, stir to coat in the oil, then continue to roast for a further 7–10 minutes until they are just beginning to colour around the edges but are not cooked through. Remove from the tray and drain on kitchen paper.

2. Meanwhile, heat a large saucepan over a medium heat. Add half the butter and the onion and cook for 3–4 minutes until just softened but not coloured. Add the roasted swede and squash to the pan and toss together, then pour in the stock, cream and milk and bring to a simmer. Turn the heat down to low and simmer gently for about 30 minutes, uncovered, until the vegetables are very soft. The soup must not boil or the cream will curdle.

3. While the soup is cooking, make the caramelized chestnuts. Heat a non-stick frying pan over a medium heat. Add the remaining butter and when foaming, add the chestnuts and sugar. Cook for 3–4 minutes, turning once, until the chestnuts start to caramelize but take care they don’t burn. Tip the chestnuts onto baking paper and leave to cool and become crisp, then roughly slice them.

4. When the soup is ready, ladle it into a blender and blend until very smooth (you may have to do this in batches depending on the size of your blender), then pass it through a fine sieve into the cleaned saucepan; it should be very creamy and velvety. Season with salt and pepper to taste and warm the soup through. If you feel it is a little thick, add some more stock. Serve drizzled with extra virgin olive oil and topped with the caramelized chestnuts.
 
 
 

Take a look inside Daniel’s new book

heston-blumenthal-foreword-to-Revolutionary-French-Cooking

 Daniel’s latest book, Revolutionary French Cooking, brings contemporary French into your home – take a look inside the new book here

 

 

 

No need for a Saturday night takeaway with this slow cooked chicken curry

JalfreziBog

From Beverley LeBlanc’s  I LOVE MY SLOW COOKER

Don’t reach for the takeaway menu this Saturday night, instead get out your slow cooker and whip up this delicious Chicken Jalfrezi from Beverley LeBlanc. Beverley’s top tip for this one is to make double the quantity of curry paste and freeze the extra, then the next time you want to make this curry you can do so even quicker.

CHICKEN JALFREZI

Serves: 4
Preparation time:25 minutes
Cooking time:2 Hours

900g/2lb chicken thighs, skin removed
30g/1oz ghee or 2 tbsp vegetable oil, peanut oil or sunflower oil
2 green peppers, halved lengthways, deseeded and sliced
2 red peppers, halved lengthways, deseeded and sliced
1 green chilli, deseeded if you like, and sliced
1 onion, thinly sliced
1 recipe quantity Jalfrezi Curry Paste (see below)
400g/14oz/scant 1⅔ cups tinned chopped tomatoes
a pinch of garam masala
salt and freshly ground black pepper
coriander leaves, to serve
Cucumber & Mint Raita to serve
cooked pilau or basmati rice, to serve
warm naan breads, to serve

1. Put the chicken in the slow cooker. Melt the ghee in a large frying pan over a high heat. Reduce the heat to medium, add the peppers, chilli and onion and fry, stirring, for 6–8 minutes until the onion is softened and just starting to brown. Stir in the jalfrezi paste and fry for a further 1 minute.
2. Add the chopped tomatoes and season with salt and pepper. Bring to the boil, stirring, then pour the mixture into the cooker.
3. Cover the cooker with the lid. Cook on HIGH for 2 hours until the juices from the chicken run clear when the thickest part of the meat is pierced with the tip of a sharp knife or skewer.
4. Add a little more salt and pepper, if you like, and sprinkle over the garam masala. Sprinkle with coriander and serve with Cucumber and Mint Raita, rice and naan breads.

JALFREZI CURRY PASTE

Makes: enough for 1 recipe quantity of curry
Preparation time:10 minutes

2 garlic cloves, chopped
4cm/1½in piece of root ginger, peeled and chopped
2 tbsp tomato purée
1 tbsp ground coriander
1 tbsp ground cumin
2 tsp tamarind paste
a pinch of cayenne pepper, or to taste

1. Put the garlic and ginger in a mini food processor and process until a coarse paste forms. Add all of the remaining ingredients and process again, scraping down the side of the bowl as necessary, until blended.
2. If not using immediately, refrigerate in an airtight container for up to 1 week, or freeze for up to 1 month.

If you’re looking for more delicious slow cooker recipes Beverley LeBlanc’s I Love My Slow Cooker is a must have for your kitchen.

I Love My Slow Cooker

“More than 100 of the ever recipes”

I Love My Slow Cooker by Beverly LeBlanc
Find out more, and get free postage on all UK orders

 

 

 

Fight back against the common cold with these traditional remedies

TraditionalRemediesBlog

The nights are drawing in, the temperature is dropping and there is a general sense of dampness in the air, which means that cold season is upon us. But you can fight back by avoiding dairy products and upping your intake of fruits and vegetables, particularly:
Blueberries
Cranberries
Elderflower
Grapefruits
Lemons
Oranges

And you should also look to include some of the following foods & herbs:
Chilli
Cinnamon
Echinacea
Eucalyptus
Garlic
Ginger
Honey
Peppermint
Prawn
Rock salt
Rosemary
Sage
Tea tree
Thyme

If you want to know more about traditional approaches to treating common ailments, read Sarah Merson’s Top 100 Traditional Remedies.

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A recipe for World Vegan Month – Roasted Onions with Nut Stuffing

From Nicola Graimes’s Veggienomics.

 
This week’s vegan recipe for World Vegan Month is for delicious roasted onions stuffed with toasted nuts and seeds, from Nicola Graimes’ brilliant Veggienomics. Here, the most humble of ingredients are turned into something special with very little effort. The baked onions are perfect served simply with steamed rainbow chard.

 

Roasted Onions with Nut Stuffing

Serves: 4

Preparation time: 10 minutes

Cooking time: 1 hour 15 minutes
 
4 onions, unpeeled
4 thick slices of country-style bread
4 tbsp olive oil
4 tsp balsamic vinegar
sea salt and freshly ground black pepper
steamed rainbow chard, to serve

For the Nut Stuffing
55g/2oz/heaped ⅓ cup blanched almonds, toasted
55g/2oz/scant ½ cup sunflower seeds, toasted
3 tbsp day-old breadcrumbs
finely grated zest of 1 lemon
4 tbsp chopped flat-leaf parsley leaves
2 tbsp chopped rosemary or sage leaves

 

1. Preheat the oven to 180°C/350°F/Gas 4. Trim the root end of each onion so it stands up and then slice a cross into the top, cutting about halfway down. Remove any loose skin from the onions, put each one on a slice of bread and transfer to a small baking tin. Spoon a quarter of the oil and the balsamic vinegar over the top of each onion and season with salt and pepper. Cover the dish with foil and bake for 60 minutes, or until the centre of the onions are tender when prodded with a skewer.

2. Meanwhile, make the stuffing. Coarsely grind the toasted almonds and sunflower seeds in a mini food processor. Tip them into a bowl and mix in the rest of the stuffing ingredients with the remaining oil, and season with salt and pepper.

3. Remove the onions from the oven. Take off the foil, carefully open up the onions slightly and divide the stuffing mixture among them, spooning it into the centre of each one. Return to the oven, uncovered, and roast for another 15 minutes until the stuffing has heated through and is slightly crisp on top. Serve the onions on their slice of cooked bread with the rainbow chard on the side.
 

 

Looking for cheap, delicious and healthy vegetarian cooking? Then try the world of Veggienomics. Click to find out how this cookbook can help you cut down your shopping bill!

 

a thrifty meat-free cookbook from Nicola Graimes

 

 
 

 

Nutritional approaches to diabetes treatment

Olive RamekinMany people when they are first diagnosed with diabetes worry that eating will stop being pleasurable. Many myths persist about what sort of diet you should follow. The truth is that you don’t have to follow a special diabetic diet or buy ‘diabetic foods’. The guidelines for a healthy diet are the same for you as they are for everyone. Eating when you have diabetes will not only continue to be pleasurable and satisfying, it can also be your most powerful defence against the health problems associated with diabetes. These are the ways in which diet can help you:

  • Reducing your intake of rapidly-digested carbohydrates can stabilize blood glucose levels, lower levels of unhealthy blood fat and improve sensitivity to any insulin still produced by your pancreas.
  • Cutting down on salt reduces the sodium and fluid retention that can trigger high blood pressure.
  • A high-fibre diet slows the absorption of dietary carbohydrates and cholesterol to improve your glucose control and blood cholesterol balance.
  • Reducing energy intake helps you lose weight.
  • Cutting back on partially hydrogenated trans fats can lower the risk of heart disease.
  • Increasing your intake of healthy fats can improve glucose control and protect against cardiovascular problems.
  • Fresh fruit and vegetables provide antioxidants and isoflavone that help to protect against the circulatory damage linked with diabetes.
  • A wholefood diet provides trace elements that can improve glucose control.
  • A diet rich in vitamins B6, B12 and folic acid can help reduce atherosclerosis

This is taken from Overcoming Diabetes by Dr Sarah Brewer

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It’s World Vegan Month, so why not give vegan food a try with this Potato and Coconut Samosa recipe

From Adele McConnell’s The Vegan Cookbook.
 
To continue our celebration of World Vegan Month, this week we are sharing a recipe for delicious vegan Potato and Coconut Samosas from Adele McConnell’s The Vegan Cookbook. They make a lovely and satisfying snack, and are great served with the tomato relish from last week’s Sweet Potato Hash recipe.

 

Potato and Coconut Samosas

Makes: 16

Preparation time: 20 minutes, plus cooling

Cooking time: 30 minutes
 
100g/3½oz/⅔ cup cashew nuts
1 tbsp olive oil or coconut oil
½ onion, finely sliced
2cm/¾in piece fresh root ginger, peeled and grated
3 medium potatoes, finely chopped
½ tsp ground cumin
½ tsp ground coriander
30g/1oz/¼ cup desiccated coconut
3 tbsp coconut cream
4 tbsp chopped coriander leaves
8 sheets of vegan filo pastry, defrosted if frozen
olive oil, for brushing
sea salt and freshly ground black pepper
tomato relish, hummus or dairy-free yogurt with mint to serve
 

1. Preheat the oven to 180°C/350°F/Gas 4 and line a baking sheet with baking parchment. Put the cashew nuts into a blender or food processor and grind into a powder. Leave to one side.

2. Heat the oil in a large non-stick frying pan over a medium heat, add the onion, ginger and potatoes, and cook for 10 minutes, stirring constantly, or until tender.

3. Stir in the cumin, ground coriander, cashew nuts, desiccated coconut, coconut cream and coriander leaves, then cook for a further 5 minutes. Season with salt and pepper, then leave to one side to cool.

4. Lay the filo pastry sheets on a clean surface, and brush lightly with the oil. Lay one filo sheet on top of another and repeat with the remaining sheets to make 4 piles of double-layered filo. Cut each pile into four. Put 4 tablespoonfuls of the mixture into the centre of each square, then brush the edges of the pastry with water.

5. Fold each square into a triangle, then use your fingers to press the edges together. Transfer to the prepared baking sheet. Brush lightly with oil, and bake for 15 minutes, or until golden. Serve with your chosen accompaniment.

 

 

Adele McConnell is the founder of the hugely successful vegan food blog, vegiehead.com, and was the winner of the prestigious ‘Vegan Food Blogger Award’ by The Vegan Woman 2012. She loves sharing her passion for vegan food. Watch her inspiring, easy-to-follow cookery demonstrations on her YouTube channel.

 
 

Adele MacConnell - 100 Vegan Recipes

“Feed your soul, taste the love: 100 of the best vegan recipes”

The Vegan Cookbook by Adele McConnell

 

Click for more info!

 

 

Enjoy mussels – a true hero food – in Mussel, Ginger and Lemongrass Gratin

From Daniel Galmiche’s Revolutionary French Cooking.

Mussels are one of those foods that we really should be eating more of. Completely sustainable, and therefore much better for the environment, they are also a much cheaper protein source than most meat or fish. Not to mention the fact that they taste great and are season right now. Moules marinière is the classic way to cook them – and a very good way at that – but mussels in a gratin with a creamy, aromatic sauce flavoured with lemongrass, ginger and fresh coriander is rather delicious, too. Mussels are easy to cook, just make sure that they are very fresh and throw away any with broken shells before cooking and those that don’t open once cooked. Don’t forget a fresh baguette or homemade chips to dip into the sauce – it wouldn’t be the same without them!

 

Mussel, Ginger and Lemongrass Gratin

Serves: 4

Preparation time: 20 minutes

Cooking time: 20 minutes
 
3kg/6lb 8oz mussels, rinsed
40g/1½oz unsalted butter, softened
2 tbsp olive oil
1 large shallot, roughly chopped
2 lemongrass stalks, bruised
50g/1¾oz piece of root ginger, peeled and roughly chopped
250ml/9fl oz/1 cup not too acidic or dry white wine, perhaps an Alsace or Riesling
2 handfuls of coriander leaves, chopped
200ml/7fl oz/scant 1 cup fish stock
400ml/14fl oz/scant 1⅔ cups whipping cream
50g/1¾oz pecorino cheese, grated
sea salt and freshly ground black pepper

 

1. Thoroughly scrub the mussels under cold running water and rinse well. Remove the beards by pulling them towards the large part of the shell. If any of the mussels are open, tap them hard against a work surface and if they don’t close, discard them.

2. Generously butter four flameproof 18cm/7in gratin dishes. Heat a large, deep saucepan over a medium heat. Add the oil, shallot, lemongrass and ginger and fry for 2–3 minutes until just softened but not coloured. Turn the heat up to high, add the wine and cook until reduced by one-third, allowing the alcohol to evaporate. Add the mussels and half the coriander leaves, cover with a lid and cook for about 5 minutes at the very most, shaking the pan occasionally, until the mussels have opened. Discard any that remain closed. Remove from the heat and scoop all the mussels into a colander using a slotted spoon. Leave to cool slightly before shelling them. Discard the shells.

3. Spoon the shelled mussels into the prepared gratin dishes and put on a grill tray. Strain the juices from the pan and bowl through a fine sieve into a measuring jug. Reserve 200ml/7fl oz/scant 1 cup of the liquid.

4. Preheat the grill to high. Pour the mussel liquid into a sauté pan and add the stock and cream. Put over a low heat and bring almost to the boil, then simmer for about 5 minutes until reduced by half and thickened enough to coat the back of a wooden spoon. Season with pepper to taste and a little salt, if necessary.

5. Ladle the cream sauce over the mussels in the gratin dishes. Sprinkle the remaining coriander on top, then finish with a sprinkling of cheese, making sure the cheese covers the coriander so that it doesn’t discolour. Put under the hot grill for a minute or so until bubbling and golden brown. Serve hot.

 

 

Take a look inside Daniel’s new book

heston-blumenthal-foreword-to-Revolutionary-French-Cooking

 Daniel’s latest book, Revolutionary French Cooking, brings contemporary French into your home – take a look inside the new book here

 

 

 

Brilliant bonfire night bangers and mash! – Venison Sausages with Red Onion Marmalade

From Roz Denny’s The Big Book of Great British Recipes.

Bangers and mash has to be the perfect bonfire night feast. But at Nourish we like to give things a bit of a healthier twist. Switching pork sausages for leaner venison ones is a great way to cut down on some fat. The red onion marmalade accompanies the venison perfectly and, warmly spiced with cinnamon and star anise, it makes a great change to gravy.

 

Venison Sausages with Red Onion Marmalade

Serves: 4

Preparation time: 15 minutes, plus soaking

Cooking time: 35 minutes
 
2 large red onions, thinly sliced
2 fat cloves garlic, sliced
vegetable oil, for frying
½ stick cinnamon
1 star anise or ½ tsp five-spice powder
2 tbsp balsamic or sherry vinegar
2 tbsp raisins, soaked in hot water
1 tsp horseradish
8 thick venison sausages
sea salt and freshly ground black pepper
creamy mashed potato, to serve
sprigs of thyme, to garnish (optional)
 

1. Cook the onions and garlic in just enough oil to cover over a low heat for a good 20–30 minutes until reduced down and soft but not browned.

2. Add the spices and cook for 1 minute, then stir in the vinegar and cook until reduced, followed by the raisins and horseradish. Season and set aside.

3. Grill or pan-fry the sausages for a total of 15 minutes until just firm and still a little juicy. Stand for 5 minutes before serving with the onion marmalade and some creamy mashed potatoes. Garnish with sprigs of thyme, if you like.
 

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Vegan brunch – Sweet Potato Hash with Tomato Relish

From Adele McConnell’s The Vegan Cookbook.

To celebrate World Vegan Month, each Monday we will be sharing a brilliant vegan recipe to add to your repertoire. For this first week it’s all about happy beginnings, so get your day off to a good start with this delicious vegan brunch. You can make the relish beforehand and keep it in the fridge for up to 4 weeks. The versatile hash mixture can also be made into burgers or a rosti – simply soak 1 tablespoon chia seeds in 3 tablespoons water for 10 minutes, then stir into the cooked hash. Form into burger shapes and fry in a little oil for 5 minutes.

 

Sweet Potato Hash with Tomato Relish

Serves: 2 (with relish leftover)

Preparation time: 25 minutes

Cooking time: 1 hour 10 minutes
 
1 tbsp olive oil or coconut oil
250g/9oz sweet potato, grated
1 large onion, chopped
60g/2¼oz kale, thinly sliced
1 tbsp lemon juice
chopped parsley leaves and diced avocado, to serve

For the Tomato Relish:
4 medium tomatoes, chopped
1 large onion, chopped
1 red pepper, deseeded and cut into dice
1 tsp cider vinegar
2 tsp brown sugar or coconut sugar
1 tsp crushed chillies
350ml/12fl oz/1½ cups vegetable stock
sea salt and freshly ground black pepper
 

1. To make the relish, put all the ingredients in a large, heavy-based saucepan. Bring to a gentle boil over a medium heat, then reduce the heat to a low simmer and cook for 45 minutes, stirring frequently, or until the pepper is soft and the liquid has reduced. Adjust the seasoning to taste.

2. When the relish has thickened, remove the pan from the heat and leave to cool. Pour into a sterilized glass jar and store in the fridge for up to 4 weeks.

3. To make the hash, heat the oil in a heavy-based frying pan over a medium heat and add the sweet potato and onion. Season with salt and pepper. Cook for 10 minutes, stirring frequently, then add the kale and cook for a further 10 minutes, or until the sweet potato is crispy and the onion is soft. Drizzle over the lemon juice and sprinkle with parsley. Serve with diced avocado, and top with a large spoonful of tomato relish.
 

 

Adele McConnell is the founder of the hugely successful vegan food blog, vegiehead.com, and was the winner of the prestigious ‘Vegan Food Blogger Award’ by The Vegan Woman 2012. She loves sharing her passion for vegan food. Watch her inspiring, easy-to-follow cookery demonstrations on her YouTube channel.

 
 

Adele MacConnell - 100 Vegan Recipes

“Feed your soul, taste the love: 100 of the best vegan recipes”

The Vegan Cookbook by Adele McConnell

 

Click for more info!