Brussel Sprouts, Ham Hog and Pineapple stir-fry

I mentioned before how much I liked the recent Nigella transformation, her new TV show and updated recipes. I even bought the book and already cooked 1/3 of its content and wasn’t disappointed with any  of the recipes. No fuss, lovely ingredients, full of new ideas and new takes on classics.

One such recipe is a Stir-fry with double sprouts (Brussel sprouts and bean sprouts), chilli & pineapple. It’s good enough on its own, but even better with some pulled ham hog. I also didn’t have beansprouts this time, which makes my version ‘single sprout’ one.

Hog Ham & Pineapple stir-fry

BRUSSEL SPROUTS, CHILLI, PINEAPPLE AND HAM STIR-FRY

Ingredients:

250g Brussel sprouts, trimmed, thinly sliced

3 spring onions, trimmed and chopped

3cm fresh ginger, grated

1 fresh chilli, finely chopped

2 tablespoons groundnut oil

150g fresh pineapple, chopped into cubes

250g cooked and cooled brown rice (or any other rice of your choice)

250g cooked pull ham hog (optional)

2-3 tablespoons soy sauce

2-3 tablespoons lime juice

chopped fresh coriander to serve (optional)

Method:

  1. Prep and chop all ingredients beforehand.
  2. Heat up a wok, add groundnut oil. Add the Brussels sprouts, chilli, ginger  and spring onion and stir-fry for about 5 minutes.
  3. Then add the rice and pineapple chunks, stir-fry for 3 minutes or so, before adding the ham hog pieces, season with soy sauce and lime juice. Stir-fry for another minutes or until everything is hot, sprinkle with fresh coriander and serve immediately.

Asparagus, Leek and Feta Cheese Tart.

Soft leeks and crumbled feta cheese go together beautifully. I also had some asparagus to use up. All together it made an easy vegetarian tart good enough for a party or for a midweek dinner.

Cheese and Leek Quiche

ASPARAGUS, LEEK AND FETA CHEESE TART

(Adapted from Delicious magazine)

Ingredients:

500g shortcrust pastry

knob of butter

2 leeks, sliced

100g feta

100g asparagus tips

200ml double cream

100ml whole milk

3 large free-range eggs

Method:

  1. Preheat the oven to 200°C
  2. To bake the pastry shell first, prick the base of the pastry case all over with a fork. Line the tart tin with baking parchment and fill with ceramic baking beans or dried pulses. Bake for about 15 minutes or until the pastry is firm, then remove the beans and cook for about 5 minutes more, until golden brown and biscuity. Let it cool.
  3. Reduce oven temperature to 170C.
  4. Blanch the asparagus by adding to a pan of boiling water (a frying pan is best as the spears will fit easily.) Cook for 2 minutes or until bright green. Run under cold water to stop the cooking process. Drain on the paper towel and set aside.
  5. Melt a knob of butter in a frying pan, then add 2 sliced leeks and cook over a medium heat until softened and golden. Season, then arrange the leeks in a blind-baked tart case, arrange the asparagus spears on top and scatter over 100g crumbled feta.
  6. In a jug, mix together double cream, whole milk and eggs. Season, then pour into the case.
  7. Bake in the oven at 170C for 25-30 minutes or until set with a slight wobble. Allow to cool for 15 minutes, then serve.

Salmon Kedgeree

A kedgeree is often thought of as breakfast here in the UK but I prefer mine as a main course. Lots of kedgeree recipes use cold smoked haddock – which is delicious – but I had only smoked salmon on hands, and this substitution didn’t disappointed. It’s a quick dish, it’s easy, it’s filling … but most importantly it’s delicious and good for you.

Salmon Kedgeree

SALMON KEDGEREE

Ingredients:

300g cooked brown rice

50g butter

2 tablespoons olive oil

1 onion, chopped

1/2 teaspoon ground turmeric

1 1/2 teaspoon mild curry powder

200g frozen peas

4 eggs

225g smoked salmon, cut into chunks or flaked

4 spring onions, finely shredded

bunch of fresh coriander/parsley, roughly chopped

juice of 1 lime

Method:

  1. In a frying pan, heat up the oil, butter and add the onion. Fry for 5 minutes, then add the spices and fry for a further 3 minutes.
  2. Add cooked rice and peas, splash of water (if required), cover with lid and cook for 10 minutes, or until the rice is tender and the peas are cooked.
  3. Meanwhile cook the eggs how you like them (I personally prefer soft-boiled or poached).
  4. When rice is done, mix in the salmon, spring onions, coriander and lime juice. Taste, season it and top with the halves soft-boiled eggs.

Salmon Kedgeree