Moorwell Recipes

BUTTERY KEDGEREE

Ingredients

  • 200 g basmati rice

  • 570mi water

  • 700g naturally died smoked haddock fillets

  • 110g butter

  • 1 onion finely chopped

  • 3 hard boiled eggs peeled and chopped

  • 3/4 tsp hot madras curry powder

  • 3 heaped tbsp chopped parsley

  • 1 lemon juice

  • salt and freshly ground black pepper

Method

First hard boil the eggs, pop them into cold water. When cool peel, chop and set aside.

Place the haddock fillets in a wide deep pan cover with 570ml. Bring to boil, put on a lid and simmer for 8 mins.

Drain off the cooking water into a measuring jug. Transfer the haddock to a dish, cover with foil and keep it warm.

In the sucepan melt 50g butter and soften the onions. Stir in the curry powder, cook for half a minute, then stir in the rice and add 450ml of the haddock cooking water.

Stir once, then when it comes to simmering point, cover with a tight fitting lid and cook gently for 15 minutes until the rice is tender.

Meanwhile remove the skin and flake the fish.

When the rice is ready remove from the heat and fork in the flaked fish, hard-boiled eggs, parsley, lemon juice and remaining butter, salt and pepper.

Cover the pan with a tea towel and replace on very low heat fro 5 minutes. Season again to taste.

PEA & PRAWN RISOTTO

Ingredients

  • 200g risotto rice

  • 1.5 litres of vegetable stock

  • 1 tablespoon olive oil

  • 2 medium onions finely chopped

  • 2 cloves garlic, finely chopped

  • 2 wine glasses of dry white wine (1/4 litre)

  • 50 g butter

  • 60 g freshly grated Parmesan

  • 3 good handfuls of frozen peas

  • 1 knob of butter

  • 450 g of raw prawns, peeled 

  • 1 handful of fresh basil, chopped

  • ½ a handful of fresh mint, chopped

  • juice of 1 lemon

  • 570mi water

   

Method
Heat the stock. In a separate pan heat the olive oil, add the onions and garlic, and fry slowly for about 4 minutes. When the vegetables have softened, add the rice and turn up the heat. Keep stirring and
 after a minute it will look slightly translucent. Add the wine and keep stirring.
Once the wine has cooked into the rice, add your first ladle of hot stock and a good pinch of salt.

Turn down the heat to a highish simmer so the rice doesn't cook too quickly on the outside. Keep adding ladles of stock, stirring and allowing each ladle of liquid to be absorbed before adding the next. This will take around 15 minutes. Carry on adding stock until the rice is soft but with a slight bite. Don't forget to check the seasoning carefully.
Add the peas and the prawns and simmer for 2 minutes.
Add the lemon juice and the herbs and stir.
Remove from the heat and add the butter and Parmesan, if using. Stir gently. Place a lid on the pan and allow to sit for 2 to 3 minutes. This is the most important part of making the risotto as this is when it becomes outrageously creamy and oozy like it should be. Eat as soon as possible while the risotto retains its perfect texture.

LEEK & SPINACH QUICHE

Ingredients

  • 100 g unsalted butter , plus extra for greasing

  • 200 g gluten-free or buckwheat plain flour

  • 1 small onion finely chopped

  • 2 cloves of garlic , peeled

  • 2 medium leeks , trimmed chopped

  • olive oil

  • ½ a bunch of fresh thyme

  • 100 g spinach

  • 45 g Goats cheese

  • 3 large free-range eggs

  • 3 tablespoons crème fraîche

  • sea salt

  • freshly ground black pepper

Method

  1. Preheat the oven to 180ºC/350ºF/gas 4. Grease a 22cm loose-bottomed tart tin with a little butter, then set side.

  2. Sieve the flour into a large bowl, then rub in the butter with the tips of your fingers until the mixture resembles breadcrumbs. Add 6 tablespoons of cold water, stirring with a knife until it forms a rough dough. Use your hands to bring it together into a ball, then wrap in cling film and pop in the fridge for around 30 minutes to rest.

  3. Meanwhile, make the filling. Finely chop onion, garlic and leeks. Add the garlic to a large pan with a splash of olive oil over a medium heat. Pick in the thyme leaves and cook for around 2 minutes, or until lightly golden, stirring occasionally. Stir in the leeks, turn the heat down to medium–low and cover. Cook for a further 20 minutes, or until softened, adding the spinach for the final minute to wilt. Take off heat. In separate bowl lightly beat eggs then add the crème fraîche and a pinch of salt and pepper. Stir well, then set aside.

  4. On a flour-dusted surface, roll out the dough to roughly ½cm thick. Carefully place into the tart tin and push it into the sides (don’t worry if it breaks – patch up any holes with spare pastry). Trim and discard the excess. Place a double layer of baking parchment on top and fill the tin with baking beans or uncooked rice. Place the tin on a baking tray, then pop in the hot oven for 10 to 12 minutes, or until lightly golden. Remove the beans and paper, then return to the oven for a further 8 to 10 minutes, or until golden.

  5. Pour the filling into the baked pastry case and dot over the goats cheeses in little pieces cover the filling, then return to the oven for 10 to 15 minutes, or until the filling is almost set. Leave to cool slightly, then carefully remove the tart tin and serve alongside a crisp, green salad.

VEGETABLE COTTAGE PIE

Ingredients

  • 500g g potatoes

  • 1 x medium suede

  • 1 tin of brown lentils

  • 1 medium onion finely chopped

  • 2 cloves of garlic , peeled chopped

  • 1 tin or carton of tomato passata

  • 1 aubergine - chopped into small cubes

  • 1 red pepper - chopped

  • 1 yellow pepper - chopped

  • 1 red chilly - finely chopped

  • 2/3 glugs of olive oil

  • 1 tblsp soy sauce

  • 50g butter

  • 3-4 tblsp milk

  • sea salt

  • freshly ground black pepper

 

Method

  1. Preheat the oven to 180ºC/350ºF/gas 4. 

  2. Peel and cut potatoes and suede, put into pan of water and bring to the boil, then simmer till they are cooked.

  3. Meanwhile heat oil in wide deep saute pan, add onions, peppers, aubergines and chilly and saute for 8-10minutes till everything softens.

  4. Add the drained lentils, chopped garlic, tomato passata, glug of white wine (optional), soy sauce, herbs and salt pepper.

  5. Cook on simmer for 15 mins

  6. Mash the potatoes and suede with the butter and milk and season to taste.

  7. Place the cooked veggie ragu in ovenproof dish

  8. Spoon the mash over the top and spread out evenly with a fork, mark over the top with forklines

  9. Whack in the oven for 20/30 mins till top is golden brown.

  10. Remove dish from oven and leave to stand for 5 minutes. Serve with fresh green vegetables or a salad.

 

 

 

Butternut Squash and Leek Risotto with Parmesan Crisp

May 08, 2018

You can't beat a tasty, creamy risotto for a light summer supper. I love the combination of butternut squash with leeks and the punch of parsley and sage to bring the whole dish to life.

Serves 4

INGREDIENTS

  • 1.5 litres organic vegetable stock

  • 1 butternut squash, peeled and diced

  • 2 tablespoons olive oil

  • 1 large onion , peeled and finely chopped

  • 2 cloves garlic, crushed

  • 2 leeks, trimmed, split and finely chopped

  • 400 g risotto rice

  • 150 ml dry white wine

  • 25 g butter

  • 200g Parmesan cheese, freshly grated

  • 1 bunch parsley picked and finely chopped

  • 8 sage leaves, chopped

  • sea salt and freshly ground black pepper

HOW TO MAKE

Bring the stock to a simmer in a saucepan.

Put the olive oil in a separate large pan, add the onion and cook very gently till soft and clear. 

Add the rice and saute, stirring continuously.

Quickly pour in the wine and keep stirring all the time until it has evaporated.

Add the stock to the rice a ladle at a time, stirring and waiting until it has been fully absorbed before adding the next.

Add the leeks and crushed garlic and turn the heat down to low so the rice doesn't cook too quickly.

Continue to add ladlefuls of stock and after around 10 minutes add the butternut squash and more stock gradually until it has all been absorbed.

This should take another 10 minutes and give you rice that is beginning to soften but is still a little al dente.

Meanwhile place four desert spoons of parmesan on baking sheet lined with silicone paper.

Patt the parmesan flat into biscuit rounds and place in oven. Cook at 180C for about 5 minutes untill golden and crisp.

Remove from the oven and place on a plate to cool.

 

Turn off the heat, stir in the butter and half the Parmesan, parsley and sage.

Check the seasoning and add salt and pepper if needed. Put a lid on the pan and leave the risotto to rest for a minute. Serve with a drizzle of olive oil and parmesan crisp.

Sweet Potato Fish Cakes with a Kick!

May 06, 2018

Serves 2/3

I always remember as a child my Mum would make the most delicious 'yellow fish cakes', made with smoked haddock. It was real comfort on a plate and accompanied by fresh from the garden runner beans, which I had often hand picked for Mum to skilfully finely slice. But It was the contrast of colour on the plate that brought a real smile to my face.

Here is my spin on the traditional fish cake using sweet potato and turmeric to enhance the golden yellowness and combine fresh line caught cod with some extra tasty spices including red chilli to give them a little kick!

INGREDIENTS

100gm cod loins

300gm sweet potatos

1 xbunch fresh coriander

1/2  bunch parsely

2 tsp coriander powder

1tsp cumin

1tsp turmeric

2 xred chillis, finely chopped

1 onion, finely chopped

1 egg beaten

50gm butter

Fresh ground salt & pepper

HOW TO MAKE

  • Peel the sweet potatoes, cut into small chunks, and cook in boiling salted water for 10 minutes.

  • Rub the cod loins all over with a little oil and a pinch of sea salt and black pepper, then place in a colander/seive and cover with tin foil.

  • When the potatoes are ready, place colander/seive directly over the pan of sweet potatoes.

  • Turn the heat down to simmer and cook for 8 to 10 minutes, or until the fish and potatoes are both cooked through.

  • Meanwhile in a small frying pan saute the onions and chillis in a little of the butter till soft.

  • Add the spices of coriander, cumin and turmeric to the pan and saute for a further 5 minutes.

  • Finely chop the parsley and coriander leaves, discarding the stalks.

  • Once cooked, remove the fish to a plate. Drain the potatoes, and leave to steam dry for 1 minute, then tip back into the pan.

  • Mash the sweet potatoes with the rest of the butter, then transfer to a bowl.

  • Flake the fish into the bowl, add the beaten egg, chilli, onion and spice mix, chopped parsley and coriander and a few grind of sea salt and black pepper, then mix together really well.

  • ​Take desert spoonfuls of the mixture and roll into balls in the palms of the hands, place on a baking sheet lined with parchment.

  • Make six balls and then patt them out to around 2cm thick.

  • Pop them into the fridge for an hour before cooking – this will allow them to firm up slightly.

  • Heat a couple of lugs of vegetable/rapeseed oil in a large frying pan over a medium heat, add the fishcakes and cook for 3 to 4 minutes on each side, or until crisp and golden – you may need to work in batches.

  • Serve immediately with finely sliced runner beans, cooked to aldente and tossed in a little butter.

Prawns and Spelt Barley pilaff

May 03, 2018

Serves 2/3

I stumbled on spelt barley recently and love it's al dente texture - a perfect alternative to rice.  This prawn, courgette and broccoli pilaff is quick and easy to make as a really delicious lunch or supper for fresco dining. Served with a green salad it's light and really healthy.


INGREDIENTS
1 cup spelt pearl barley
100g cooked large prawns
1 courgette chopped
1 large red onion chopped
1/2 green pepper chopped
3 cloves of garlic finely chopped 
1 green chilli chopped
2 sprigs rosemary finely chopped 
4 sprigs parsley roughly chopped
2 tsp sumac
25gm goats butter
2 tbsp hemp oil 
Salt & pepper


HOW TO MAKE

  • Cover the spelt barley with water bring to boil and simmer for 20 mins.

  • Melt butter & oil together in large flat non stick frying pan.

  • Add onions, garlic & chilly and sauté till onions soften. 

  • Add the sumac and rosemary and stir through. 

  • Add courgettes, peppers and broccoli tops stir and once the vegetables are bright green add the cooked spelt barley, prawns and parsley.

  • Season to taste with salt and pepper.

  • Serve with a simple green salad.

Halloumi with roasted vegetables and quinoa

May 01, 2018

I adore roasted sweet potato and aubergine, so much so that I'm always looking for new ways to team them with other vegetables. My take on this dish is to add quinoa, broccoli and cauliflower. All the flavours work beautifully with the halloumi.

INGREDIENTS

1 pack Greek halloumi
2 sweet potatoes peeled and chopped into cubes
1 aubergine chopped into cubes 
10 young broccoli heads
10 cauliflower florets 
1 onion chopped
3 cloves garlic chopped
3 tsp sumac
2 tsp dried oregano 
Hemp oil
Salt & pepper

 

FOR THE QUINOA
1/2 cup of quinoa 
1 vegetable stock cube
 
HOW TO MAKE

  • Place sweet potato cubes on baking tray toss in hemp oil and sprinkle of salt.

  • Place aubergine cubes on another baking tray and toss in hemp oil, little salt and oregano. Roast in oven with sweet potatoes for 30mins.

  • Place quinoa in saucepan add the stock cube, cover with water and bring to boil, then turn down to simmer for 20 mins.

  • Sauté the onions in large frying pan add garlic cauliflower and sumac stir fry for 5 mins then add broccoli. 

  • When the quinoa is cooked add to the stir fry pan then add roasted sweet potato and aubergine. Keep pan warm in oven while frying the halloumi in a little hemp oil.

  • When brown on both sides take off heat and serve immediately on top of the vegetables and quinoa.

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