Home Cookbook

• Fish & Seafood
• Vegetarian

  Home Cookbook

  Home Cookbook

 Print Fish Recipes  

Beer Battered Fish

Beer Battered Fish  Prep.Time: 20 min  Cook.Time: 5-10 min  Difficulty: Easy  Serves: 4 Tools  Deep Saucepan    or Deep Fat Fryer  Mixing Bowl  Shallow Dish  Balloon Whisk  Slotted Spoon  Kitchen Paper

Ingredients  4 Thick White Fish    (fillets or steaks)  A little Plain Flour    (to coat the Fish)  Oil for Deep Frying  for the batter  2oz/50g Plain Flour  150ml/¼pt Beer  1 Egg Yolk  A pinch of Salt

Method Start heating the oil on high heat in the saucepan or fryer. Put the flour, egg yolk, and salt in the mixing bowl and whisk well. Continue to whisk while gradually adding the beer, until you get a smooth batter. Put a little plain flour in the shallow dish, coat the fish fillets in the flour one at a time. When well coated with flour, dip each fillet into the batter, ensuring they are covered. As soon as each fillet is properly coated, drop it slowly into the very hot oil. Cook for 5-10 minutes or until nicely browned (remember, the thicker the fillets / steaks, the longer they will take to cook). Remove using a slotted spoon and drain immediately on kitchen paper. Serve with chips.  Top             Homepage             Print this recipe

Copyright 2020, homecookbook.info

  Home Cookbook

Fish Italiano

Fish Italiano  Prep.Time: 10-15 min  Cook.Time: 50-60 min  Difficulty: Easy  Serves: 4 Tools  Saucepan  Large Glass Roasting Dish  Sharp Knife  Chopping Board  Wooden Spoon  Garlic Crusher

Ingredients  4 Thick White Fish Fillets  1 Cooking Onion  2 Cloves Garlic  1 Tin Chopped Tomatoes  125g/4½oz Mushrooms  50g/2oz Black Olives  2 Tbsp Olive Oil  Small Bunch Fresh Basil  1 Tbsp Lemon Juice  Black Pepper

Method Pre-heat oven to 190°c / 375°f / Gas Mark 5. Peel and finely chop the onions. Heat the olive oil in a saucepan and gently fry the onions until they are soft. Peel and crush the garlic. Add the garlic, chopped tomatoes, and black pepper and stir well. Simmer for about 15 minutes, stirring occasionally. Peel and finely slice the mushrooms and add to the tomatoes. Simmer for 10 more minutes. Roughly chop the olives. Finely chop the basil. Stir in the olives and basil. Lay the fish in the roasting dish and sprinkle lemon juice and pepper over each fillet. Spoon the tomato sauce onto the fish fillets. Cover with foil and bake at the top of the oven for 20-25 minutes. Serve with baby vegetables and new potatoes.  Top             Homepage             Print this recipe

Copyright 2020, homecookbook.info

  Home Cookbook

Fish Pie

Fish Pie  Prep.Time: 20 mins  Cook.Time: 60 mins  Difficulty: Easy  Serves: 6 Tools  2 Saucepans  Frying Pan  Large Glass Roasting Dish  Vegetable Peeler  Sharp Knife  Chopping Board  Wooden Spoon  Balloon Whisk

Ingredients  1kg/2.2lb Potatoes  375g/12oz White Fish  375g/12oz Salmon  150g/5oz Prawns  2 Cooking Onions  2 Cloves Garlic  2 tbs Olive Oil  Cheese for topping  WHITE SAUCE  40g/1.2oz Butter  25g/1oz Plain Flour  425ml/¾pt Milk  1 Fish Stock Cube  ½ tsp Mixed Herbs  Black Pepper

Method Pre-heat oven to 200°c / 400°f / Gas Mark 6. Peel and halve potatoes and boil until soft. Peel and chop onions finely and fry in olive oil until soft. Finely chop the garlic, add to the onions and sauté for a few minutes. Check fish for bones by running your hand over the fish. If you feel bones, pluck them out, either with your fingers or a pair of tweezers. To remove skin, place the fish skin side down on a board. Using a sharp knife, and holding the tail end, cut through the flesh, close to where you are holding it, but not through the skin. Holding the knife at a 75° angle, pull the tail towards you while moving the knife gently side to side. The skin should come away from the flesh easily if the fish is fresh. Cut the fish into small cubes and place in the glass dish, sprinkle prawns on top. Pour onion and garlic mixture over the fish. For the white sauce, put all the ingredients in a saucepan over a medium heat. Whisk gently until the butter has melted. Now using a wooden spoon, keep stirring until the sauce has thickened nicely. Pour over the fish and onions. Mash the potatoes with a little butter and milk and season well with pepper. Spread over the sauce and fluff the top with a fork. Sprinkle over the rest of the grated cheese and more black pepper. Bake in centre of oven for 40 minutes. Serve with seasonal vegetables.  Top             Homepage             Print this recipe

Copyright 2020, homecookbook.info

  Home Cookbook

Fishermans Stew

Fishermans Stew  Prep.Time: 15-20 min  Cook.Time: 45-50 min  Difficulty: Easy  Serves: 6 Tools  Large Saucepans  Sharp Knife  Chopping Board  Vegetable Peeler Wooden Spoon

Ingredients  350g/12oz Mixed Seafood  275g/10oz White Fish  1 Red Onion  1 Cooking Onion  3 Cloves Garlic  1 Tin Chopped Tomatoes  350g/12oz Potatoes  1 Red Pepper  2 Tbsp Olive Oil  150ml/¼pt White Wine  2 Fish Stock Cubes  275ml/½pt Hot Water  1 tsp Italian Seasoning  Black Pepper

Method Peel and finely chop the onions. Peel and cut the potatoes into 2.5cm / 1" cubes. De-seed and cut the pepper into 1cm/½" squares. Fry the onions, potatoes, and peppers in the saucepan over a medium heat for 10 minutes. Peel and finely slice the garlic. Add to the saucepan and fry for 1 minute. Add the tomatoes, wine, and hot water. Crumble in stock cubes and add Italian seasoning. Simmer for 20 minutes or until potatoes are tender. Check fish for bones by running your hand over the fish. If you feel bones, pluck them out, either with your fingers or a pair of tweezers. To remove skin, place the fish skin side down on a board. Using a sharp knife, and holding the tail end, cut through the flesh, close to where you are holding it, but not through the skin. Holding the knife at a 75° angle, pull the tail towards you while moving the knife gently side to side. The skin should come away from the flesh easily if the fish is fresh. Cut the fish into 2.5cm / 1" cubes and add with the seafood and pepper to taste to the saucepan. Simmer for a further 5 minutes. Serve with crusty bread.  Top             Homepage             Print this recipe

Copyright 2020, homecookbook.info

  Home Cookbook

Salmon Parcels

Salmon Parcels  Prep.Time: 15-20 min  Cook.Time: 40-45 min  Difficulty: Easy  Serves: 6 Tools  Rolling Pin  Sharp Knife  Chopping Board  Baking Sheet

Ingredients  4 Salmon Fillets  200g/8oz Flaky Pastry  1 Egg  Black Pepper

Method Preheat oven to 200ºC/400ºF/Gas Mark 6. Remove skin from fillets and ensure there are no bones. Season fillets with pepper. Divide pastry into 4 portions. Roll out 1 portion of pastry until it is large enough to completely enclose 1 fillet and trim off any excess. Place fillet, skin side up, in the centre of the pastry. Brush the edges of the pastry with beaten egg then fold the pastry over to make a parcel. Place parcel on the baking sheet, skin side down, and brush with beaten egg. Repeat this process with the remaining pastry and fish. Place in the oven for 40-45 minutes or until the pastry is golden brown. Serve with seasonal vegetables or salad.  Top             Homepage             Print this recipe

Copyright 2020, homecookbook.info

  Home Cookbook

Seafood Paella

Seafood Paella  Prep.Time: 20 mins  Cook.Time: 45 mins  Difficulty: Easy  Serves: 4-6 Tools  4-5 Ltr/1 gallon   Saucepan with Lid   (vented if you have one)  Sharp Knife  Chopping Board  Wooden Spoon

Ingredients  3 Medium Fish Fillets   (boned and skinned)  350g/12oz   Cooked Mixed Seafood  150g/5oz Cooked Prawns  225g/8oz Long Grain Rice  2 Red Onions  2 Cooking Onions  3-4 Cloves Garlic  2 tbs Olive Oil  2 Fish Stock Cubes  1Ltr/2pts Hot Water  6 Tomatoes  Pinch of Saffron  Black Pepper

Method Chop onions finely and fry gently in the olive oil until softened (if you do this with a lid on there is less chance of burning). Peel and finely chop the garlic, add to the onions with the rice. Sauté until the rice is opaque. Dissolve stock cubes in hot water and pour over the rice. Add the saffron, and stir well. Cover and simmer for 15-20 minutes or until the rice is nearly cooked. Peel, de-seed, and finely dice the tomatoes and add to the saucepan. Cut the fish fillets into 2.5cm/1" cubes and add to the pan with the mixed seafood and prawns. Fish will cook in 1-2 minutes. Season with plenty of black pepper. Serve.  Top             Homepage             Print this recipe

Copyright 2020, homecookbook.info

  Home Cookbook

Smoked Salmon Quiche

Smoked Salmon Quiche  Prep.Time: 25-30 min  Cook.Time: 45 min  Difficulty: Moderate  Serves: 6-8 Tools  23cm/9" Flan Tin  Small Frying Pan  Small Bowl  Baking Beans  Baking Paper  Chopping Board  Garlic Crusher  Sharp Knife  Fork

Ingredients  175g/6oz Shortcrust Pastry    (or ready rolled)  120g/4.5oz Smoked Salmon  1 Onion  2 Cloves Garlic  3 Eggs  1 Tbsp Olive Oil  150ml/5floz Milk  Black Pepper

Method Pre-heat oven to 190°c / 375°f / Gas Mark 5. Grease tin well with butter. Roll out pastry to 3mm / 1/8". Line flan tin with pastry, pressing gently into corners, trim off excess. Prick pastry with a fork but be careful not to go all the way through. Cover pastry with baking paper and pour in baking beans. Bake at the top of the oven for 20 minutes. While pastry is baking peel and finely chop onions. Fry onions in olive oil until softened. Peel and crush garlic and add to onions. Stir for a few minutes then remove from heat. When the pastry is cooked, remove the baking paper and beans and spread the onions in the base. Cut the salmon into 2.5cm / 1" pieces and sprinkle over the onions. Beat the eggs with the milk in a small bowl and pour over the salmon. Grind some black pepper over the top and return to the top of the oven. Bake for 45 minutes or until lightly browned on top. Serve hot or cold.  Top             Homepage             Print this recipe

Copyright 2020, homecookbook.info

  Home Cookbook

Spaghetti Vongole

Spaghetti Vongole  Prep.Time: 10-15 min  Cook.Time: 40-45 min  Difficulty: Easy  Serves: 4 Tools  2 Large Saucepans  Jug  Colander  Sharp Knife  Chopping Board  Wooden Spoon  Garlic Crusher

Ingredients  450g/1lb Cooked Cockles    (in their shells)  450g/1lb Egg Spaghetti  1 Red Onion  3 Cloves Garlic  4 Large Tomatoes  4 Tbsp Olive Oil  Small Bunch Fresh Parsley  250ml/½pt White Wine  1 Fish Stock Cube  1 Chilli  Juice of 1 Lemon  Black Pepper

Method Cook the spaghetti in lots of boiling water with 2 Tbsp of olive oil, then drain well and set aside. Peel and finely chop onions and chilli. Peel and crush the garlic. Chop the tomatoes. Heat 2 Tbsp of olive oil in the saucepan and fry the onions gently until soft. Add the tomatoes, garlic, chilli, white wine, lemon juice, stock cube and black pepper to taste. Cook gently for 30 minutes. Finely chop the parsley. Add the cockles and parsley to the tomato sauce and cook for a few minutes and stir well. Mix the pasta into the cockle and tomato sauce. Serve immediately.  Top             Homepage             Print this recipe

Copyright 2020, homecookbook.info

  Home Cookbook

White Fish and Prawn Fish Cakes

White Fish and Prawn Fish Cakes  Prep.Time: 30-40 min  Cook.Time: 10 min  Difficulty: Easy  Serves: 4 Tools  Mixing Bowl  3 Shallow Dishes  (for egg, flour & breadcrumbs)  Frying Pan  Fish Slice or Spatula

Ingredients  450g/1lb Cooked White Fish  120g/6oz Prawns  350g/12oz Mashed Potatoes  125g/4oz Fresh Breadcrumbs  2 Heaped Tbsps Plain Flour  2 Eggs  Knob of Butter  Bunch of Coriander  Oil for Frying  Black Pepper

Method Peel and boil potatoes until soft. Steam the fish over the potatoes. When boiled, drain and mash the potatoes using a little butter. Break up fish into approximately 1cm / ½” pieces. Allow both to cool. Mix together the fish and potato. Cut prawns into 1cm / ½” pieces. Chop coriander finely. Add coriander, prawns and pepper to fish mixture and mix well. Beat eggs in a separate bowl. Add enough egg to bind the mixture together and make it mouldable. Shape mixture into 8 balls and flatten to 2cm/1” with a fish slice. Coat each cake with flour then with beaten egg. Cover well with breadcrumbs. Fry the cakes until they are brown on both sides. Serve with salad or seasonal vegetables.  Top             Homepage             Print this recipe

Copyright 2020, homecookbook.info

  Home Cookbook

 Print Vegetarian Recipes  

Aubergine Bake

Aubergine Bake  Prep.Time: 20 mins  Cook.Time: 50 mins  Difficulty: Easy  Serves: 2 Tools  1 Large Glass Roasting Dish  Small Saucepan with Lid  Small Frying Pan  Sharp Knife  Chopping Board  Wooden Spoon

Ingredients  2 Large Aubergines  2 Cooking Onions  2 Cloves Garlic  4 Large Tomatoes  4 Large Mushrooms  2 Tbsp Tomato Puree  1tsp Basil  1tsp Italian Seasoning  3Tbsp Olive Oil  Black Pepper  topping  2oz Breadcrumbs  2oz Cheddar Cheese  2oz Butter or Spread

Method Pre-heat oven to 200°c / 400°f / Gas Mark 6. Cut the aubergines in half, score with a sharp knife and brush with 1 tablespoon of the olive oil. Place the aubergines in roasting dish in the oven for 20 minutes. Chop the onions and fry over a medium heat in remaining olive oil in the small saucepan, until soft. Finely chop the garlic and add to the onions (keep the lid on). Finely dice the tomatoes and add to the onions and garlic. Finely dice the mushrooms and add to the pan. Add the tomato puree, herbs and black pepper, stir well and turn the heat off under the pan. Remove aubergines from the oven and scoop the centre into the pan. Mix up the ingredients and refill the aubergines. For the topping melt the butter in the frying pan, turn off heat and add the breadcrumbs stirring well. Place this on top of the filled aubergines and cover with the grated cheese. Return to the oven and cook for a further 20 minutes. Serve immediately.    Just double the ingredients for a meal for four.  Top             Homepage             Print this recipe

Copyright 2020, homecookbook.info

  Home Cookbook

Cauliflower Cheese

Cauliflower Cheese  Prep.Time: 10 mins  Cook.Time: 20-25 mins  Difficulty: Easy  Serves: 2 Tools  Medium Saucepan  Small Saucepan  Steamer colander  Glass Roasting Dish  Sharp Knife  Chopping Board

Ingredients  1 Large Cauliflower  Black Pepper  CHEESE SAUCE  200g/7oz   (Grated Cheddar Cheese)  25g/1oz Plain Flour  40g/1½oz Butter  ½ tsp Mustard  about 425ml/¾ pt Milk

Method Preheat the oven to 220°c / 400°f / gas mark 7. Cut the cauliflower into florets and wash. Pour boiling water into the medium saucepan and put the steamer on top. Add cauliflower florets and cover with a lid. Let florets steam for about five minutes (we want them fairly firm, so don't overdo the steaming). Drain florets and put aside. For the cheese sauce, put flour, butter and milk in a saucepan over a medium heat. Whisk gently until the butter has melted. Using a wooden spoon, keep stirring until the sauce has thickened nicely. Add the cheese (saving a little for topping) and stir until dissolved. Mix in the mustard. Place the steamed cauliflower florets into the glass dish and cover with the cheese sauce. Sprinkle remaining cheese and some black pepper over top and bake in center of oven. Cook until topping goes golden brown (about 20-25 mins). Serve with seasonal vegetables.  Top             Homepage             Print this recipe

Copyright 2020, homecookbook.info

  Home Cookbook

Cheese and Chive Quiche

Cheese and Chive Quiche  Prep.Time: 10 mins  Cook.Time: 60-65 min  Difficulty: Moderate  Serves: 6-8 Tools  9"/23cm Flan Tin  Baking Beans  Baking Paper

Ingredients  375g/11oz Short Crust Pastry    (ready rolled)  150g/6oz Grated Cheese  10-15 Chive Stems  2 Egg Yolks  2 Eggs  450ml/¾pt Milk  Black Pepper

Method Pre-heat oven to 200°c / 400°f / Gas Mark 6. Grease tin well with butter. Lay pastry over the tin and press into edges, trim around edge. Place a sheet of baking paper over this and fill with baking beans. Bake in oven for 20-25 minutes or until golden. When pastry is ready, remove beans and paper. Reduce oven heat to 150°c/300°F/Gas Mark 2. Chop the chives finely. Spread the cheese and chives in the cooked flan base. Beat eggs and yolks, add milk and fresh black pepper. Pour mixture into flan, up to ¾ full saving the rest for later. Place flan in centre of oven for 15 minutes. Add rest of mixture and cook for 30-40 minutes or until firm. Serve hot or cold.  Top             Homepage             Print this recipe

Copyright 2020, homecookbook.info

  Home Cookbook

Cheese and Potato Pie

Cheese and Potato Pie  Prep.Time: 10 mins  Cook.Time: 40 mins  Difficulty: Easy  Serves: 4 Tools  1 Saucepan  1 Frying Pan  Medium Glass Roasting Dish  Sharp Knife  Chopping Board  Vegetable Peeler

Ingredients  900g/2lbs potatoes  1 Medium Cooking Onion  2 Cloves Garlic  100g/4oz    Grated Cheddar Cheese  2 Tbsp Olive Oil  1 Tomato  Black Pepper

Method Pre-heat oven to 200°c / 400°f / Gas Mark 6. Peel and halve potatoes and boil until soft. Peel and finely chop onions, fry until soft. Peel and finely chop garlic, add to onions. Sauté for a few minutes. When the potatoes are cooked, drain and return to saucepan. Add the cheese (saving a little for the topping) and onions including oil the onions were fried in. Mash with a little butter and milk. Season well with pepper. Transfer to the glass roasting dish, then spread evenly and fluff the top with a fork. Arrange slices of tomato on top and sprinkle over remaining cheese. Grind a little pepper over the cheese. Place at the top of the oven and bake for 20 minutes or until nicely browned.  Top             Homepage             Print this recipe

Copyright 2020, homecookbook.info

  Home Cookbook

Macaroni Cheese

Macaroni Cheese  Prep.Time: 5 mins  Cook.Time: 20-25 mins  Difficulty: Easy  Serves: 4 Tools  Large Saucepan  Medium Saucepan  1½-2 Ltr Ovenproof Dish  Balloon Whisk  Wooden Spoon

Ingredients  175g/6oz Macaroni  40g/1½oz Butter or Spread  25g/1oz Plain Flour  425ml/15floz Milk  ½ tsp English Mustard Powder  175g/6oz Grated Cheese  Black Pepper

Method Boil the macaroni in the large saucepan for 10-15 minutes. Put the butter, flour, milk, mustard powder, and black pepper in the medium saucepan. Place on a medium to high heat and whisk continuously until the butter has melted. Now using a wooden spoon, stir until the mixture has thickened. Remove from heat and stir in the cheese, saving a small amount for the topping. When cooked, drain the macaroni well then add to the sauce. Stir well to coat the pasta then pour into the ovenproof dish. Sprinkle over the remaining cheese and grind a little extra black pepper over the top. Grill under a high heat until the cheese has browned. Serve.    For a really creamy sauce substitute 140ml/5floz of the milk with double cream.  Top             Homepage             Print this recipe

Copyright 2020, homecookbook.info

  Home Cookbook

Oven Baked Mushroom Risotto

Oven Baked Mushroom Risotto  Prep.Time: 15 mins  Cook.Time: 45-50 min  Difficulty: Easy  Serves: 4 Tools  1 Large Oven Safe Saucepan   (or Casserole with Lid)  Small Frying Pan  Sharp Knife  Chopping Board  Small Bowl  Grater  Garlic Crusher

Ingredients  110g/4oz   (Chestnut Mushrooms)  40g/2oz Dried Mushrooms  1 Large Red Onion  350g/12oz   (Italian Risotto Rice)  2 Cloves Garlic  50g/2oz Parmesan Cheese  120ml/4floz Dry White Wine  50g/2oz Butter or Spread  2 Vegetable Stock Cubes  750 ml/1¼pts Hot Water  1 tsp Italian Seasoning

Method Place the dried mushrooms in a bowl and cover with hot water. Leave for 15-20 minutes. Pre-heat the oven to 170°c / 325°f / Gas Mark 3. Melt half the butter with the olive oil in the saucepan over a low heat. Peel and finely chop the onion. Add to the saucepan and fry with a lid on until soft. Peel and crush the garlic, add to the pan. Drain the mushrooms, saving the juice (try not to include the grainy bits at the bottom). Chop the mushrooms roughly and add to the onions. Crumble the stock cubes into the mushroom juice, add the Italian seasoning. Top the liquid up to 1 litre / 2.2 pints, add the wine and pour into the saucepan. Add the rice and stir well. Place in the oven and cook uncovered for 20 minutes. Wash, trim and slice the mushrooms. Using the remaining butter sauté the mushrooms in a small frying pan until golden. Add the mushrooms to the risotto and return to the oven for 10 minutes. The rice should be tender with only a little liquid remaining. Fold in the grated parmesan and leave to stand for 2-3 minutes with a lid on. Serve in warmed bowls.  Top             Homepage             Print this recipe

Copyright 2020, homecookbook.info

  Home Cookbook

Ratatouille

Ratatouille  Prep.Time: 20 mins  Cook.Time: 45 mins  Difficulty: Easy  Serves: 4-6 Tools  4-5Ltr/1 gallon   Saucepan with Lid   (vented if you have one)  Sharp Knife  Chopping Board  Wooden Spoon

Ingredients  2 Red Onions  2 Cooking Onions  3-4 Cloves Garlic  3 Peppers(assorted colours)  2 Tins Chopped Tomatoes  1 Large Aubergine  2-3 Courgettes (Zucchini)  Half Tube Tomato Puree  2 Tbsp Olive Oil  2 Vegetable Stock Cubes  Black Pepper  ½ tsp Mixed Herbs  ½ tsp Thyme  ½ tsp Basil  ½ tsp Oregano

Method Chop onions into 1cm / ½" squares and fry gently in the olive oil until softened    (if you do this with a lid on there is less chance of burning). Finely chop the garlic and add to the onions. De-seed and chop peppers into 1cm/½" squares and add to saucepan. Sauté for a few minutes. Add tinned tomatoes, stock cubes, tomato puree, black pepper and herbs and simmer for 10 minutes. Dice Aubergine and courgettes into 1cm / ½" squares. Add Aubergine and courgettes and simmer for further 25-30 minutes till all vegetables are al denté. Serve with boiled potatoes and/or seasonal vegetables.  Top             Homepage             Print this recipe

Copyright 2020, homecookbook.info

  Home Cookbook

Stilton and Red Onion Quiche

Stilton and Red Onion Quiche  Prep.Time: 10 mins  Cook.Time: 60-65 min  Difficulty: Moderate  Serves: 6-8 Tools  9"/23cm Flan Tin  Baking Beans  Baking Paper

Ingredients  375g/11oz Short Crust Pastry    (ready rolled)  100g/4oz Stilton (crumbled)  1 Red Onion (finely sliced)  2 Tbsp Olive Oil  2 Egg Yolks  2 Eggs  450ml/¾pt Milk  Black Pepper

Method Pre-heat oven to 200°c / 400°f / Gas Mark 6. Grease tin well with butter. Lay pastry over the tin and press into edges, trim around edge. Place a sheet of baking paper over this and fill with baking beans. Bake in oven for 20-25 minutes or until golden. When pastry is ready, remove beans and paper. Reduce oven heat to 150°c/300°F/Gas Mark 2. Fry onions in olive oil until caramelised. Spread onion and stilton in the base. Beat eggs and yolks, add milk and fresh black pepper. Pour mixture into flan, up to ¾ full saving the rest for later. Place flan in centre of oven for 15 minutes. Add rest of mixture and cook for 30-40 minutes or until firm. Serve hot or cold.  Top             Homepage             Print this recipe

Copyright 2020, homecookbook.info

  Home Cookbook

Vegetable Balti

Vegetable Balti  Prep.Time: 30 mins  Cook.Time: 90-120 min  Difficulty: Moderate  Serves: 6 Tools  4-5Ltr/1 gallon   Saucepan with Lid   (vented if you have one)  2 Large Saucepan  Sharp Knife  Vegetable Peeler  Chopping Board  Wooden Spoon

Ingredients  750g/1.6lb Potatoes  2 Red Onions  2 Cooking Onions  4 Cloves Garlic  2 Tins Chopped Tomatoes  1 Aubergine (Eggplant)  3 Carrots  ½ Broccoli  140g/5oz Balti Curry Paste  2 Tbsp Tomato Puree  30g/1oz Cream Coconut   (optional)  4 Tbsp Natural Yoghurt  2 Fresh Tomatoes  2 Chillies (optional)  2 Tbsp Olive Oil  50g/2oz Fresh Coriander  ½ Tbsp Ginger  2 Fresh Tomatoes  1 Tbsp Sugar  200g/7oz Mushrooms  Black Pepper  360g/12oz Rice

Method Put rice in large saucepan and cover with water. Chop onions finely and fry gently in the olive oil until softened (use the lid). Finely chop garlic, chilli (if using), and ginger and add to onions. Peel and cut potatoes into 5cm /2" cubes and boil in the large saucepan. When potatoes are almost cooked remove from heat, drain and allow to cool. Peel and slice the carrots. Add carrots and curry paste to the onion mix. Stir to coat all ingredients. Turn heat to low, pour in tinned tomatoes, black pepper and half of the coriander and stir well. Allow to simmer for 30 minutes with a lid on. Add the cooled potatoes. Add coconut if using and stir until dissolved. Dice and add the aubergine (eggplant). Cut the broccoli into florets and add. Add more coriander, saving a little for garnish. Peel and quarter the mushrooms and add with halved fresh tomatoes, sugar and the yoghurt. Simmer for a further 30 minutes. Top up the water in the rice and put on to boil. When the rice is cooked, drain in a colander and pour over a kettle of hot water. Serve the Balti with the rice and garnish with the remaining coriander.   If the curry tastes a bit harsh add some more yogurt to mellow it. If your preference is for a slightly sweeter curry add a bit more sugar or tomato puree.  Top             Homepage             Print this recipe

Copyright 2020, homecookbook.info

Cookery Sites

I Love Desserts

My Patisserie

Perfect Dinners

Snack Shack

Soup Heaven

Spice Kitchen

Tutorial Sites

HTML Doctor

Java 5 Tutor

Java 6 Tutor

Java 8 Tutorials

JSP/Servlet Tutor

Learn JavaScript/jQuery

Server2Client

Soups and Lunches

All sorts of soup recipes, lunch recipes and snack recipes. Classis soups like Chicken, Tomato and Stilton and Brocolli and a selection of soups inspired from our travels. Lunches and snacks include pitta bread pizzas and bacon and tomatoes.

Starters

Cold and hot starters to get the taste buds jangling. Healthy Rice Salad and Onion Salad that are very easy and cheap to make. Hot starters like Cheesy Garlic Bread and garlic Mushrooms to wet the appetite.

Red Meat Mains

Homemade dinner recipe favourites like Bolognese, Old Fashioned Mince and Lasagne. Lots of different pies such as Beef and Ale Pie and Shepherds Pie. Meals for entertaining guests such as Beef Bourguignon and Moussaka. Plus a nice selection of spicy dinner recipes such as Chilli Con Carne are all on this page.

White Meat Mains

Homemade dinner recipe favourites like Chicken Kiev, Chicken Pasta Bake and Quiche Lorraine. Also lots of meals for entertaining guests such as Coq Au Vin, Stuffed Chicken Breast With Parma Ham and Spaghetti Alla Carbonara. A nice selection of spicy dinner recipes such as Chinese Pork with Honey are also on this page.

Other Mains

A lovely selection of vegetarian mains such as Ratatouille and fish and seafood mains including fish and chips.

Curries

All sorts of spicy curry recipes such as Chicken Jalfrezi and Lamb Vindaloo.

Sides

Homemade cold and hot side dishes to enhance the mains or as a compliment to salads or cold meats. These cheap side dishes are very easy to make and really go well with most dinners.

Desserts

Cold and hot dessert recipes that really finish off a meal. Whether entertaining or just cooking for the family these dessert recipes are a real winner.

Cakes and Pastries

Delicious homemade cake recipes and pastry recipes, naughty but ever so nice. The children love these recipes and homemade biscuits are so much better for them than the packet variety.