Prawn, Pea & Mint Risotto

IMG_120010 Propoints per Serving

Prawn, Pea & Mint Risotto
Serves 2
• 1 Onion
• 2 Garlic Cloves
• 150g Risotto Rice
• 100ml White Wine
• 850ml Chicken Stock (Made from 1 ½ Stock Cubes)
• 125g Cooked Prawns
• 100g Peas
• 1tsp Mint

1. Fry the onion and sauté for 1-2 minutes
2. Add the garlic and cook for a future minute
3. Add the rice and cook for 1-2 minutes, stirring all the time.
4. Add the wine and allow to sizzle for 1 minute
5. Add the stock ladleful at a time and stir well
6. When the rice is nearly cooked, add the prawns and peas. Heat gently for 5 minutes.
7. Stir in the mint and season

Red Velvet Cake

11 Propoints per serving

Red Velvet CakeIMG_1199
Serves 12
• 225g Butter
• 4tbsp Water
• 55g Cocoa Powder
• 3 Eggs
• 250ml Buttermilk
• 2tsp Vanilla Extract
• 2tbsp Red Food Colouring
• 280g Plain Flour
• 55g Cornflour
• 1 ½ tsp Baking Powder
• 280g Caster Sugar
Icing
• 250g Cream Cheese
• 40g Butter
• 3tbsp Caster Sugar
• 1tsp Vanilla Extract

1. Preheat the oven to Gas Mark 5 (190c). Grease and line a baking tin with baking parchment.
2. Place the cocoa powder, butter and water into a saucepan and simmer until melted. Allow to cool slightly.
3. Beat together the eggs, buttermilk, vanilla extract and food colouring
4. Beat into a butter mixture
5. Sift the flour, cornflour and baking powder and mix
6. Spoon into tins. Bake for 25-30 minutes
7. To make the icing once cake has cooled beat together the ingredients and smooth over the cake

Spicy Pork & Rice

8 Propoints per serving

Spicy Pork & RiceIMG_1187

Serves 4

  • 1 Onion
  • 500g Pork Tenderloin
  • 50g Chorizo
  • 2 Garlic Cloves
  • 1 Red Pepper
  • 1 Orange Pepper
  • 100g Green Beans
  • 1tsp Ground Cumin
  • 1tsp Ground Coriander
  • ½ tsp Chilli Powder
  • 150g Rice
  • 750ml Chicken Stock (1 Stock Cube)

 

  1. Fry the onion wedges over a medium-heat for 3 minutes until softened
  2. Season the pork and stir fry with the onion for 2 minutes
  3. Add the chorizo, garlic, peppers and beans and for 2 minutes
  4. Sprinkle with the spices and stir in the rice, then pour over the stock
  5. Simmer for 20 minutes

Chicken & Chestnut Mushroom Lasagne

8 Propoints per serving

Chicken & Chestnut Mushroom LasagneIMG_1183

Serves 6

  • 3 Leeks
  • 500g Chicken Breasts
  • 2tsp Tarragon
  • 200g Chestnut Mushrooms
  • 2 Garlic Cloves
  • 200g Baby Spinach
  • 600ml Milk
  • 2tbsp Cornflour
  • 200g Soft Cheese
  • 6 Lasagne Sheets
  • 25g Parmesan Cheese

 

  1. Preheat the oven to Gas Mark 4 (180c)
  2. Fry the leeks with 2tbsp of water over a medium heat, covered for 10 minutes. Transfer to a bowl.
  3. Fry the chicken for 10 minutes. Add to the leeks along with the tarragon.
  4. Fry the mushrooms for 10 minutes, covered
  5. Add the garlic and spinach and cook for 2 minutes. Increase the heat
  6. In a jug mix 2tbsp of the milk with the cornflour to make a paste
  7. Add the remaining milk and stir to combine.
  8. Heat with the soft cheese until boiling and smooth. Cook for 1 minute until thickened. Season.
  9. Spoon 1/3 of the cheese mixture to the bottom of a dish. Top with the spinach mixture. Arrange 3 sheets on top
  10. Top with the chicken mixture and another 1/3 of the cheese sauce. Top with the remaining sheets then the reaming cheese sauce and scatter over the parmesan cheese
  11. Bake in the oven for 40-45 minutes

Spinach & Potato Gratin

IMG_1181

9 Propoints per serving

Spinach & Potato Gratin

Serves 4

  • 750g Potatoes
  • 75g Spinach
  • 2 tsp Olive Oil
  • 250g Grated Cheddar Cheese
  • 250g Tomatoes
  • 2 Eggs
  • 150g Natural Yogurt

 

  1. Preheat the oven to gas mark 4 (180c)
  2. Boil the potatoes for 5 minutes and drain
  3. Cover and cook the spinach for 4-5 minutes
  4. Drain the spinach well
  5. Use the olive oil to grease a ovenproof dish. Layer half the potatoes and season
  6. Sprinkle with half the cheese and cover with the spinach.
  7. Top with reaming potatoes and then tomatoes.
  8. Scatter the rest of the cheese
  9. Beat the eggs and yogurt together and season. Pour the mixture over the cheese and bake for 40-50 minutes

Thai Fishcakes

4 Propoints per Serving

Thai Fishcakes

Serves 4

 

  • 50g Rice
  • 450g Skinless White Fish
  • 1/2 Red Chilli
  • 1 Lemon  Grass Bulb
  • 2 tbsp Lime Juice
  • 1 Egg
  • 1 Garlic Clove
  • 1tsp Coriander
  • 1tbsp Soy Sauce

 

  1. Cook the rice and drain well
  2. Blend all the ingredients
  3. Chill for 1 hour
  4. With wet hands divide into 12
  5. Fry each fishcake on each side for 4-5 minutes