Dean Clough recipe ideas for Come Dine for SmartMove

Thai Fish Curry

Thai Fish Curry

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Dean Clough cooking school has lent its culinary expertise to the Come Dine For SmartMove campaign - asking the public to cook-up a storm in the kitchen for generous guests who show their appreciation by making a donation to Calderdale homeless charity SmartMove.

To get your creative juices flowing Dean Clough Cooking School chef Paul Johnson has created four menus with simple guidelines.

“These recipes encompass a wide range of fresh and vibrant ingredients that not only give a rewarding complexity to the flavours, but enable the amatuer chef to wow any guest at their meal. The recipes are simple and easy to make leaving you time to entertain your guests. Don’t be fooled by the simplicity of the recipes as the finished dish sand dinning experience will leave your guests gossiping about your technical skill in the kitchen for months,” said chef Johnson

!Arriba Arriba! - invite your guests to don a sombrero and crack the Tequila to accompany a magical night of Mexican delight.

The Dean Clough chef said: “Get into the Mexican party spirit with these hot and spicy dishes!”

Starter: Mixed Bean Parcel with green chilli sauce

Ingredients (serves 4):

1 carrot – peeled and cut into fine strips

1 teaspoon ginger

½ leek – washed and cut into fine strips

8 sheets filo pastry

100g unsalted butter – melted

1 240g tin of mixed beans

1 red chilli – fine diced

1 level tablespoon buckwheat – cooked and refreshed in cold water

How to make it

1. Heat the oven to 220ºC/Gas 7. Mix the vegetables together and blanch for 30 seconds in boiling water and then refresh in cold water.

2. Brush 1 sheet of filo pastry with melted butter and cover with a second sheet of filo pastry. Place half the beans on the filo pastry then cover with a layer of blanched vegetables and buckwheat. Top with the remaining beans.

3. Fold the 2 sides of the filo pastry over the beans and roll into a rectangular parcel brushing liberally with butter.

4. Bake immediately for 14 minutes, turning one after 7 minutes (or refrigerate until required).

Main: Enchiladas with Mole sauce

Ingredients: (serves two - multiply accordingly for additional guests).

½ medium-sized butternut squash – stalk trimmed, halved and deseeded

½ x 410g can kidney beans – drained and rinsed

2 teaspoons roughly chopped coriander

For the mole sauce:

1 tablespoons vegetable oil

½ medium onion – peeled and thinly sliced

1 garlic clove crushed

½ red chilli – deseeded and finely chopped

½ level teaspoon ground coriander

½ level teaspoon ground cinnamon

1 heaped teaspoon cocoa powder

1 x 410g can chopped tomatoes

2 teaspoons caster sugar

For the topping:

3 tablespoons crème fraîche

50g Cheddar cheese – grated

2 tortilla wraps

Equipment:

chopping board

sharp knife

baking tray

pastry brush

teaspoon

tablespoon

garlic crusher

measuring jug

frying pan

wooden spoon

can opener

blender

mixing bowl

grater

oven proof dish

How to make it:

1. Heat the oven to 200°C/Gas 6. Place the prepared squash flat side down on a baking tray. Bake for 40 minutes, or until soft and then leave to cool.

2. Meanwhile, make the mole sauce. Heat the vegetable oil in the frying pan. Add the onion, garlic and chilli. Fry gently until the onion is soft. Stir in the ground coriander and cinnamon and cook for 1 minute.

3. Add the cocoa powder, vegetable stock and tomatoes. Reduce the heat and simmer for 20 minutes. Add the sugar.

4. Scoop the cooked and cooled butternut squash into a bowl. Add the drained kidney beans and the coriander.

5. For the topping, in a small bowl mix the crème fraîche and 50g of cheese.

6. Heat the oven to 200ºC/Gas 6. To assemble the enchiladas, spread 2 tablespoons of the mole sauce on each wrap. Then spread 2 tablespoons of the squash mixture on top over the sauce. Roll up each wrap. Fold in the open edges and place in an oven proof dish.

7. Cover each wrap with the rest of the mole sauce, followed by the topping. Sprinkle with remaining cheese. Bake for 15 minutes until the cheese has melted.

Dessert: Chilli & Chocolate Mousse (serves 4)

Ingredients

125ml warm water

175g dark chocolate (70% cocoa solids)

3 eggs – separated

1-2 tablespoons brandy

3 slightly rounded tablespoons caster sugar (heated in the oven for 2-3 minutes when needed)

1 red chilli – finely diced

Equipment

- 4 Martini glasses or ramekins

- large saucepan

- 2 mixing bowls

- measuring jug

- spatula

- tablespoon

- whisk

How to make:

1. Melt the chocolate over a Baine Marie and add the warm water and allow to melt.

2. Set the bowl over the pan. Turn off the heat and leave until the chocolate has melted but stir at intervals to mix. Allow the melted chocolate mixture to cool a little.

3. Beat the egg yolks into the chocolate mixture. Add the brandy and chilli and set aside.

Alternatively, keep it closer to home with a traditional good old Yorkshire dinner. Costume suggestion: tweed and flat cap.

Paul Johnson said: “Enjoy fine food fit for Yorkshire folk made from the very best fare God’s own county has to offer!”

Starter: Yorkshire Fettle Chesse and tomato tartlets (serves 2, multiply accordingly for larger dinner parties)

Ingredients

1 x 225g quantity Rich Shortcrust

Pastry

50ml double cream

50ml semi-skimmed milk

1 egg

black pepper

4 sundried tomatoes

75g Yorkshire Fettle Cheese – cut into

1cm dice

2 sprigs thyme

Equipment

- 12cm tartlet tins lined with shortcrust pastry and baked blind

- measuring jug

- chopping board

- knife

- baking tray

- fork

How to make:

1. Heat the oven to 200°C/Gas 6. Using a pastry cutter cut out circles of pastry to fit the tin being used.

2. Place a piece of greaseproof paper into each pastry case and fill with baking beans. Cook for 10 minutes.

3. Remove the greaseproof paper and baking beans. Put back into the oven for 4-5 minutes to dry out.

Main: Braised Lamb Shank (serves 4)

Ingredients:

4 lamb shanks

2 tablespoons olive oil

500ml good red wine

1 onion – peeled and roughly chopped

1 garlic bulb – cut in half cross wise

2 sprigs fresh rosemary

1.5l beef stock

salt and ground black pepper

Equipment:

- chopping board

- sharp knife

- oven proof dish

- measuring jug

How to make:

1. Preheat the oven to 160ºC/320ºF/ gas 2. Sprinkle a chopping board with salt and freshly ground pepper, then roll each lamb shank over the board to cover lightly with seasoning.

2. In a large ovenproof casserole heat the oil, once hot, two at a time, brown the lamb shanks. Remove the lamb shanks and keep to one side. Pour in the red wine, bring to a gentle boil, leave to simmer until reduced by half. Add the onion, garlic, rosemary and finally the lamb shanks.

3. Pour in enough beef stock to cover the meat, don’t worry if the bones are sticking out, this is fine, and it is also fine if you have stock left over, you may need this to top the shanks up from time to time. Bring back to a simmer then cover the dish and place in the oven. Cook for 3 hours, checking from time to time that the meat is still covered in stock and top up as necessary and also occasionally turn the shanks.

4. Once cooked, remove the shanks and keep them warm. Place the casserole on the hob and bring to a boil for 5 minutes. Whisk in the cold butter to create a really glossy sauce. Check the seasoning then strain the sauce. Serve a lamb shank per person and a large, warm dinner place with creamy mashed potato with lots of sauce poured over.

Dessert: James Martin’s Rhubarb & Ginger Syllabub

Ingredients: (serves 4)

2 rhubarb sticks (preferably forced variety)

– cut into 1 cm cubes

2.5 cm piece of root ginger – peeled and chopped

4 tablespoons caster sugar

50ml white wine

75g Mascarpone cheese

250ml double cream

2 - 4 tablespoons icing sugar

1 piece of crystallized ginger – finely chopped

Equipment

- medium-sized saucepan

- wooden spoon

- small bowl

- fork

- mixing bowl

- whisk

- spatula

- serving glasses

How to make:

1. Place the rhubarb, root ginger and sugar in a medium-sized saucepan and add the white wine. Set over a low to medium heat and bring to a simmer, but not allowing it to boil. Cook for 4 – 5 minutes, or until the rhubarb is softened. Remove from the heat and set aside.

2. When the mixture has cooled, remove 2 tablespoonfuls to a separate bowl and mash with a fork. In another bowl, whip the Mascarpone and cream together with the icing sugar. When the mixture forms soft peaks, fold in the mashed rhubarb and ginger mixture.

3. Spoon the rest of the poached rhubarb into bowls or glasses, then spoon over the Mascarpone mixture and sprinkle the crystallized ginger over the top.

CHEF’S TIP

Do not allow the rhubarb to boil because it will lose its vibrant colour.

COOKING SKILLS

Cutting, chopping, mixing, mashing, whipping.

COOKING METHOD

Poaching.

Sabai dee! Wai and enjoy the zen vibes oozing out of your Totally Thai curry.

Starter: Tom Yum Soup

Ingredients

1 small piece galangal

20 prawns

8 button mushrooms – sliced

3 lemons - juiced

Thai fish sauce – to taste

4 teaspoons chilli oil

small bunch fresh coriander

4 kaffir lime leaves

1 piece lemon grass

3 small red chillis

3 medium green chills

500ml chicken stock

Equipment

- sharp knife

- chopping board

- medium saucepan

- wooden spoon

How to make:

1. Place the stock in a pan, add the lime leaves, galangal, mushrooms and lemongrass. Bring to a simmer infuse for 5 minutes, then add the chillis and simmer a further 5 minutes.

2. Add the prawns and cook through until pink. Take off the heat and add the lemon juice, chilli oil and fish sauce, add the chopped coriander and serve.

Main: Thai Fish Curry (serves 1 - multiply ingredients for more dinner guests)

Ingredients

1 tablespoon corn oil

150g selection of fish fillets – skinned, boned and cut into 3cm cubes

1 medium-sized raw prawn

½ medium onion – peeled and finely diced

¼ red pepper – diced

1 dessertspoon Thai green curry paste

100ml coconut milk

1 tablespoon Thai fish sauce

½ teaspoon palm sugar (jaggery)

1 tablespoon roughly chopped fresh coriander

Equipment

- chopping board

- knife

- non-stick frying pan

- baking tray

- palette knife

- wooden spoon

How to make:

1. In a non-stick frying pan, heat the oil, add the cubed fish and the prawn. Fry gently for 1-2 minutes. Place on a baking tray.

2. Add the onion and pepper strips to the pan and fry to colour. Add the curry paste, palm sugar, Thai fish sauce and coconut milk and simmer gently.

3. Return the fish to the pan and heat through. Finally add the chopped coriander. Serve with Sticky Thai Rice.

Sticky Thai rice (serves 2)

Ingredients:

100ml coconut milk

100ml water

100g Thai rice

1 medium red chilli – deseeded and finely chopped

2 spring onions – finely sliced

1 tablespoon coriander leaves – roughly chopped

How to make:

1. In a small saucepan, place the coconut milk, water, Thai rice and chilli and bring to the boil. Stir and allow to simmer for 3 minutes.

2. Remove from the heat, cover with a lid and allow to stand for 8 minutes by which time the rice will have absorbed the liquid.

3. To finish, stir through the spring onions and coriander leaves.

Dessert: Coconut rice with pistachio pomegranate (serves 2)

Ingredients:

60g short grain rice

400ml coconut milk

200ml water

1 tablespoon demerara sugar

1 teaspoon vanilla extract

To serve

50g pistachio nuts – roughly chopped

2 tablespoons pomegranate seeds

Equipment

- small saucepan

- wooden spoon

- measuring jug

- microplane grater

- chopping board

- sharp knife

How to make:

1. Place the rice, coconut milk, water, demerara sugar and vanilla extract in a small saucepan.

2. Place over a medium heat and bring to the boil. Reduce the heat and cover. Continue cooking slowly, stirring occasionally, for approximately 1 hour, or until the rice is cooked and most of the liquid has been absorbed.

3. Serve garnished with pistachio nuts and pomegranate seeds.

CHEF’S TIP

For a healthier option, use reduced fat coconut milk.

COOKING SKILLS

Chopping, simmering, garnishing.

COOKING METHOD

Boiling

Finally, get consciously creative with a Dean Clough Cooking School vegetarian recipe - doing your bit for charity and for the planet (wow, ‘killing’ two birds with one stone - though certainly won’t be any game on this menu)!

Starter: Spinach and feta triangles

Main: Mushroom Breakfast Burger (serves 2)

Paul Johnson said: “Enjoy fast food the vegetarian way with this high in fibre and low in fat creation.”

Ingredients:

2 large field mushrooms

1 beef tomato

2 wholemeal rolls – halved a little olive oil freshly ground black pepper

Equipment:

- knife

- chopping board

- fine mist oil sprayer

- baking tray

How to make:

1. Heat the oven to 200°C/Gas 6. Remove the stalks from the mushrooms and place on the baking tray.

2. Slice the tomato in half and place one half in each mushroom. Spray with a little oil and season with pepper.

3. Roast the mushroom and tomato until cooked and the tomato is lightly caramelised on top.

4. Serve each mushroom and tomato ‘stack’ in the (unbuttered) wholemeal rolls.

CHEF’S TIP

For extra flavour, try sprinkling a few thyme leaves onto the tomato and mushroom.

COOKING SKILLS

Chopping, slicing.

COOKING METHOD

Roasting.

Roasted Veg Cous Cous Feta Salad (serves 6-8)

Ingredients:

250g couscous

1 level teaspoon bouillon powder

250ml boiling water

Roasted vegetables:

1 yellow pepper, 1 red pepper, 1 courgette,

1 red onion - cut into 2 - 3cm chunks

2 tablespoons olive oil

1 garlic clove - crushed

freshly ground black pepper

100g Feta cheese - cubed

basil leaves

1 tablespoon balsamic vinegar

How to make:

1. Heat the oven to 220°C/Gas 7.

2. Place the prepared vegetables, olive oil and garlic in a roasting tin and roast for 30 - 45 minutes until they are slightly crisp at the edges.

3. Prepare the couscous by placing it in the mixing bowl with the bouillon powder. Add the 250ml boiling water. Cover and leave for 15 - 20 minutes.

4. Fork the couscous through to separate the grains. Add the roasted vegetables and balsamic vinegar. Mix. Add the Feta and basil, mix gently into the couscous and vegetables.

5. Spoon into a serving dish and season with pepper.

6. Serve warm.

Dessert: Butternut Squash Cheesecake