Cephalonian meat pie
SM 2002-09 p.55 [01.021.01]
Serves 8
Minced beef and lamb; Cheese: provolone or Gruyere.
Serves 8
Minced beef and lamb; Cheese: provolone or Gruyere.
Blackberries in cassis
SM 2002-09 p.44 [01.019.03]
Serves 4
Marinate: needs to soak for a couple of hours.
Serves 4
Marinate: needs to soak for a couple of hours.
Roasted chicken thighs with whole garlic cloves and sweet potato
SM 2002-12 p.126, 128 [01.018.01]
Serves 4
Ginger: stem ginger.
Serves 4
Ginger: stem ginger.
Pasta con la mollica (spaghetti with fresh breadcrumbs, anchovies and parsley)
SM 2002-12 p.79 [01.017.03]
Serves 4 as first course
Serves 4 as first course
Peperoni e patate in padella (peppers and potatoes sauteed in oil)
SM 2002-12 p.79 [01.017.02]
Serves 4
Serves 4
Agnello alla cacciatora (leg of lamb cooked in wine and vinegar)
SM 2002-12 p.77 [01.016.01]
Serves 6
Serves 6
Rustic duck stew
Duck breast and leg
SM 2002-12 p.71 [01.015.01]
Wine: white; Tomatoes: tinned; Onions: large and pickling / shallots; Cheese: Parmesan.
http://www.diigo.com/item/image/gwo1/exqm
SM 2002-12 p.71 [01.015.01]
Wine: white; Tomatoes: tinned; Onions: large and pickling / shallots; Cheese: Parmesan.
http://www.diigo.com/item/image/gwo1/exqm
Lychees with pomegranate and pistachios
Tinned lychees; pomegranate seeds
Part of menu – serves 12 as buffet
SM 2003-01 p.51 [01.003.05]
Part of menu – serves 12 as buffet
SM 2003-01 p.51 [01.003.05]
Ginger cake, ice cream and toasted almonds
Part of menu - serves 12 as buffet
SM 2003-01 p.51 [01.003.04]
SM 2003-01 p.51 [01.003.04]
Cinnamon-poached apricots with sesame snaps
Dried apricots
Part of menu - serves 12 as buffet
SM 2003-01 p.51 [01.003.02]
Part of menu - serves 12 as buffet
SM 2003-01 p.51 [01.003.02]
Lamb and aubergine koftas with tomatoes and chickpeas
Minced lamb
SM 2003-01 pp.48, 50 [01.002.03]
Part of menu; serves 12 as buffet
SM 2003-01 pp.48, 50 [01.002.03]
Part of menu; serves 12 as buffet
Pomegranate, pistachio and raisin couscous
SM 2003-01 p.48 [01.002.02]
Part of menu; serves 12 as buffet.
Part of menu; serves 12 as buffet.
Chicken tagine with saffron and dates
SM 2003-01 p.46 [ 01.002.01]
Part of menu - serves 12 as buffet.
Part of menu - serves 12 as buffet.
Casarecce with Cherry Tomato and Pancetta Sauce
Uses pre-made sauce. Casarecce appears to be a kind of pasta. Not sure whether pancetta is required separately or is part of sauce.
S 2005-01 36
S 2005-01 36
Real Hot Chocolate
SM 2002-05 p.52 [01.038.03]
Serves 2
Make this with anything over 50% chocolate—the Mammal generally goes for around 70%, but it's all a matter of taste. You can also experiment with flavours and added oopmh: chilli or cardamom chocolate, for instance, or orange-flavoured dark choc with a shot of Cointreau added at the end, or (this one works well) 75–85% with a shot of Bailey's.
Ingredients
110g (4oz) dark chocolate
340–400ml (12–14 fl oz) full-cream milk
Method
Break the chocolate and put into a small basin resting on a saucepan of simmering water. Leave to melt without disturbing.
Bring the milk to the boil in a small saucepan. As it warms, pour a little into the chocolate, stirring. Once it has boiled, pour it into the chocolate, beating with a whisk to get a thick froth on top. Pour into 2 large cups.
© Sainsbury's Magazine
Serves 2
Make this with anything over 50% chocolate—the Mammal generally goes for around 70%, but it's all a matter of taste. You can also experiment with flavours and added oopmh: chilli or cardamom chocolate, for instance, or orange-flavoured dark choc with a shot of Cointreau added at the end, or (this one works well) 75–85% with a shot of Bailey's.
Ingredients
110g (4oz) dark chocolate
340–400ml (12–14 fl oz) full-cream milk
Method
Break the chocolate and put into a small basin resting on a saucepan of simmering water. Leave to melt without disturbing.
Bring the milk to the boil in a small saucepan. As it warms, pour a little into the chocolate, stirring. Once it has boiled, pour it into the chocolate, beating with a whisk to get a thick froth on top. Pour into 2 large cups.
© Sainsbury's Magazine
Tuscan Beans
Cannellini Beans (tinned)
SM 2002-08 p.73 [01.032.001]
Serves 6 as a side dish; 4 as a lunch; 2–3 as mains
Ingredients
2 × 410g tins cannellini beans, drained and rinsed
4 tblsp olive oil
1 large onion, peeled and finely chopped
3 cloves garlic, peeled and finely chopped
200ml (7fl oz) fresh chicken stock [veg stock from cube works fine, too]
3 ripe tomatoes (about 250g / 9oz), peeled and chopped
quarter tsp crushed dried chilli
1 heaped tblsp chopped fresh rosemary
1 level tblsp chopped fresh sage
salt and freshly ground black pepper
Method
Heat 1 tablespoon of oil in a pan, add the onion and garlic and cook over a low heat, covered, until soft but not brown—about 10 minutes.
Add the drained beans, stock and 2 tablespoons of the oil. Cook, uncovered, over a medium-to-high heat, until the sauce is thick and creamy—5 to 10 minutes—stirring from time to time to prevent any sticking to the bottom.
Add the tomatoes, chilli, herbs and seasoning. Cook until the tomatoes start to break down—5 to 10 minutes—then take off the heat and set aside, if you're preparing this dish in advance.
Re-heat gently [if warming up pre-prepared beans], then transfer to a serving dish. Drizzle over the remaining tablespoon of oil.
Per serving (based on serving 6): 215cals; 8g fat, of which 1g saturated; 26g carbohydrate; no addes sugar; 9g fibre.
SM 2002-08 p.73 [01.032.001]
Serves 6 as a side dish; 4 as a lunch; 2–3 as mains
Ingredients
2 × 410g tins cannellini beans, drained and rinsed
4 tblsp olive oil
1 large onion, peeled and finely chopped
3 cloves garlic, peeled and finely chopped
200ml (7fl oz) fresh chicken stock [veg stock from cube works fine, too]
3 ripe tomatoes (about 250g / 9oz), peeled and chopped
quarter tsp crushed dried chilli
1 heaped tblsp chopped fresh rosemary
1 level tblsp chopped fresh sage
salt and freshly ground black pepper
Method
Heat 1 tablespoon of oil in a pan, add the onion and garlic and cook over a low heat, covered, until soft but not brown—about 10 minutes.
Add the drained beans, stock and 2 tablespoons of the oil. Cook, uncovered, over a medium-to-high heat, until the sauce is thick and creamy—5 to 10 minutes—stirring from time to time to prevent any sticking to the bottom.
Add the tomatoes, chilli, herbs and seasoning. Cook until the tomatoes start to break down—5 to 10 minutes—then take off the heat and set aside, if you're preparing this dish in advance.
Re-heat gently [if warming up pre-prepared beans], then transfer to a serving dish. Drizzle over the remaining tablespoon of oil.
Per serving (based on serving 6): 215cals; 8g fat, of which 1g saturated; 26g carbohydrate; no addes sugar; 9g fibre.
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