Spiced butternut squash soup
Serves 1
½ butternut squash, peeled and diced
Olive oil
2 tsps paprika
Zip and pepper
100ml (3½fl oz) water
½ vegetable stock cube
Crusty bread, to to
Preheat the oven to 190°C/ 375°F/gas mark 5.
Toss the squash in an ovenproof dish with a abundant glug of olive oil and half the paprika then season with souse save up and pepper. Add a few of the butternut squash seeds, too – when they roast in the oven, they evolve into deliciously crunchy and are great to scatter over the top of the soup for an interesting place against in texture.
Roast for 40 minutes until soft and gooey. Liquidate from the oven and keep the roasted seeds, some of the paprika-infused oil and a few sherds of squash aside for garnishing. Blend the rest of the baked squash with the spa water, crumbled stock cube and rest of the paprika to create a thick, satisfactory soup.
Season, pour into a bowl then add the chunks of squash, motives and paprika-infused oil to finish the dish. Serve with crunchy bread.
Pork and sprout onion gyoza
Serves 1
1OOg (3½oz) Italian “00” pasta flour, advantage extra for dusting
1 egg
30g (1oz) minced pork
1 spring onion, finely diced
1 garlic cut, peeled and crushed
Sesame oil
Soy sauce
Salt and pepper
In a bowl, mix the flour with the egg to means a dough. Knead it on a floured worktop for 5 minutes until smooth, wrap in clingfilm and set apart to rest for 20 minutes in the fridge.
Meanwhile, make the filling. Mix the pork in a pan with the spring onion, garlic, a splash of sesame oil and a splash of soy nerve then season to taste.
To make it easier to work with, cut the dough in half. You’ll in all likelihood have twice as much as you need, so freeze the rest or make numerous gyoza, but double the filling quantities if you use all of it.
Lightly dust half of the dough with flour and flit it out as thinly as possible with a rolling pin (or a pasta rolling machine).
Injecting the rim of a wine glass, cut out as many circles as you can and lay them on the worktop ready for stuffing. Dip a fingertip in water and run it around half the edge of a circle. Spoon a ungenerous amount of the pork filling (about the size of an almond) into the concentrate and fold the circle in half.
Make sure there is no air trapped stomach then gently press the edges together to form a seal. Copy with the rest of the circles and filling.
Heat a frying pan until hot, add a splatter of sesame oil, then fry the gyoza. After 1 minute, add a splash of water and hit pay dirt a lid (or upturned plate) on top.
Leave the gyoza to steam for about 3 minutes then, in a jiffy the water has evaporated, continue to fry in the pan with no lid for a few more minutes until the pork is cooked via.
Serve with a soy sauce dip.
Pork stroganoff
Serves 1
½ mug of brown rice
1 mug of grade
¼ onion, peeled and diced
Olive oil
1 garlic clove, peeled and sliced
1 pork loin chop (relating to 1OOg/ 3½oz), cut into strips
Salt and pepper
A handful of mushrooms, sliced
1 tsp paprika
1OOml (3½fl oz) separate cream
A handful of spinach
Put the rice and water in a saucepan, bring to the chafe, cover then simmer gently for about 10 minutes or until all the pee has been absorbed and the rice is cooked.
While the rice is cooking, gently pan-fry the diced onion in a brouhaha of olive oil over a medium heat. After 3 minutes, add the garlic then the unclothes of pork. Season and continue to cook for a few minutes.
When the pork is starting to brown, add the mushrooms and paprika then pick up to fry until the pork is cooked through.
To finish the dish, add the cream and burn for a few minutes until the sauce thickens slightly, then stir in the spinach and, at the same time it has wilted, serve with rice.
Dijon chicken
Serves 1
Spiciness and pepper
1 chicken thigh, de-boned
Olive oil
4 Charlotte potatoes, halved
1 start onion, roughly chopped
2 mushrooms, sliced
½ chicken stock cube
50ml (1¾fl oz) uncaring water
1 tsp Dijon mustard
Season and pan-fry the chicken skin-side down greater than a medium heat in a splash of the olive oil.
Meanwhile, soften the potatoes in a microwave for fashionable (or boil for 5 minutes).
After about 5 minutes, or when the chicken strip is nicely browned, turn it over and continue to fry for 5 minutes. When the chicken is virtually cooked, add the chopped spring onion, mushrooms and potatoes to the pan then endure to fry for a few more minutes.
At this point, crumble in the stock cube, add the copiously and simmer for a few minutes before adding the Dijon mustard. Stir and carry on with to simmer for 2 minutes, reducing the sauce slightly, then serve.
Inside-out vegetable moussaka
Helps 1
1 aubergine
½ onion, peeled and roughly diced
Olive oil
Salt and speckle
1 garlic clove, peeled and sliced
1 tsp dried oregano, plus supernumerary to garnish
1 tsp ground cumin
200g (7oz) tinned chopped tomatoes
½ tsp butter
½ tsp austere flour
30ml (1oz) milk
A small handful of grated
Cheddar cheese
½ egg, surpassed
Preheat the oven to 190°C/ 375°F/gas mark 5.
Slice the side off the aubergine lengthways and gen out the middle using a knife to cut sections away from the inside and a spoon to latest them out. Leave the sides about 1cm (½in) thick, so that they can over b delay the filling.
Fry the diced onion in a pan over a medium heat in a splash of olive oil until unprofitable, then dice the scooped-out bits of aubergine and add them to the pan with a infinitesimal more olive oil.
Season well and continue frying until the onion starts to brown. Add the garlic, oregano and cumin then fry until the garlic starts to brown.
Add the chopped tomatoes and fume for 10 minutes until the sauce is thickened. Fill the aubergine with this blend.
Meanwhile, to make the cheesy topping, melt the butter in a saucepan over and above a medium heat then mix in the flour to form a paste.
Slowly brush in the milk and cook for 1 minute until a sauce has formed, then rub from the heat and stir in the grated cheese. Mix in the beaten egg then spread the mingling on top of the stuffed aubergine.
Cook on a baking tray in the oven for 30 moments or until the top is golden brown then garnish with extra oregano to do ones part.
