Cooking during the week can often be uninspiring and more concerned with filling up than actually focusing of flavour. These simple, quick and easy recipes will turn midweek meals into gourmet delights.
Bacon and Stilton Risotto
A tasty risotto that can be ready in just 15 minutes, this uses smoked, streaky bacon and Tuxford & Tebbutt Stilton to create a rich and creamy risotto.
Ingredients:
400g risotto rice
2½ pints hot chicken stock
125g smoked streaky bacon
50g crumbled stilton
large handful chopped curly parsley
Method:
1: Heat a large pan until hot, add the rice and toast for 1 minute. Gradually add the stock making sure to stir well after each addition, only add more once the stock as been absorbed. Continue until the rice is cooked.
2: While the rice is cooking preheat the grill. Grill the bacon until crisp and set aside to drain on a kitchen towel, roughly chop.
3: Stir two-thirds of the bacon and parsley into the risotto then crumble in the stilton. Garnish with the remaining parsley and bacon.
Spanish Style Sausage and Chorizo Tray Bake
Bring the tastes of Spain to your dinner table with this easy to prepare and great tasting bake, best of all – all in one pot so less washing up! We’ve used W F Chinn’s red onion sausages which go really well with the paprika and oregano flavours as well as authentic Spanish chorizo dry cured with smoked paprika.
Ingredients:
1 red onion, cut into wedges
500g new potatoes, quartered length ways
8 whole garlic cloves, unpeeled
8 tomatoes, quartered
4 courgettes, sliced
75g chorizo, sliced
8 Chinn’s red onion sausages
½ tsp smoked paprika
½ dried oregano
1 green pepper, sliced
Method:
1: Preheat the oven to 200C/ gas mark 6. Put the onions, potatoes, garlic, courgettes and tomatoes into a large roasting tin and season with salt and black pepper, toss together and roast for 20 minutes.
2: Meanwhile slice the chorizo and score the sausages. Mix the paprika and oregano together and set aside.
3: Take the roasting tin out of the oven , add the sliced pepper and scatter in the chorizo then turn everything over a few times. Place the sausages on top and sprinkle with the paprika and oregano. Return to the oven for 20 minutes and its ready to serve!
Haloumi with a Lime and Caper Salad
Ready in under 30 minutes, filling yet reasonably healthy this is a cheese lovers delight. We’ve used authentic Greek haloumi, dry fried for that crispy coating.
Ingredients:
1 250g haloumi cheese
2 tbsp flour
1 large tomato, diced
2 spring onions, chopped
For the dressing:
Juice and zest of 1 lime
1 tbsp white wine vinegar
1 heaped tbsp capers, drained
1 garlic clove, finely chopped
1 heaped tsp wholegrain mustard
1 heaped tbsp fresh coriander leaves, chopped
2 tbsp extra virgin olive oil
Method:
1: Unwrap the cheese and pat it dry with kitchen paper then slice it into eight slices, including the ends.
2: Prepare the dressing by simply whisking all of the ingredients together in a small mixing bowl
3: Heat the frying pan on a medium heat, no oil is needed for dry frying the haloumi. Press each slice of cheese into the flour to coat it on both sides. Cook for 1 minute on each side.
4: Assemble the salad and serve the haloumi on top with the dressing.
