Just Recipes!

[Nellyphant]

Purple sprouting broccoli with sausage, chilli & fennel.

Serves 4 - Prep 10 mins - Cook 20 mins

4 garlic cloves
1 tbsp extra virgin olive oil
1/2 tsp dried chilli flakes
2 tsp fennel seeds
800g/1lb 12oz plan best quality pork sausagement (or sausages, squeezed out of their skins)
800g/1lb 12oz purple sprouting broccoli
juice 1 lemon

1 Peel and roughly chop the garlic, then heat the oil in a frying pan and gently fry the chilli, garlic and fennel seeds until the garlic is golden.
2 Crumble in the sausagemeat, turning it well in the mixture and breaking it up. Fry until the bottom becomes golden, then turn and break again.
3 Chop the broccoli roughly and add to the pan. Turn well to coat in the oil. Partly cover the dish and cook for 5-7 mins.
4 Stir again, squeeze over the lemon juice and eat immediately.

TIPS
- You could try this with kale too.
- The key is to use a large pan so you have plenty of room to break up the sausagemeat and brown it. If the pan is too crowded, it will steam instead.
- Use sausages with a high meat content.

 

[LVLLM]

yum yum thanks. never see purple sprouting broccoli

 

[ditzeeblonde]

Thanks Nic.... we have had some in our veg patch! I love fennel will try & grow some of that this year!

 

[Jim]

Fennel is easy Linz, I grow that every year, if fact it grows so quick I have to chop it down every year. I don't dig up the bulb, just cut the stalks and use them.

 

[ditzeeblonde]

Cool thanks Berber!!

 

[Jim]

LOL Linz.

If you look to the right of me, the plant filling the path to the garden is a fennel, it can grow to 6 foot or more love. It likes a lot of room.

 

[LVLLM]

is that fennel Jim?

 

[ditzeeblonde]

Cool... it actually looks nice enough that it doesn't need to be in the veg patch then Jim, may grow it elsewhere!

 

[Jim]

It's in my herb plot because it can be quite invasive Linz, it's got the path, the stone wall and a stone border around the herb patch to keep it contained.

Yes it is Vicky love.

 

[LVLLM]

looks wonderful Jim. Id love to be bothered to grow things!

 

[Nellyphant]

Mushroom butter

Serves 8 - Prep 15 mins plus chilling

250g pack butter, softened
1 onion, very finely chopped
3 garlic cloves, finely chopped
2 thyme sprigs, plus extra to serve
30g pack dried porcini mushrooms, soaked, drained and finely chopped
250g pack chestnut mushrooms, finely chopped
2 tbsp brandy
juice 1/2 lemon
small handful each parsley and tarragon, finely chopped

1 Melt 50g butter in a pan and gently fry the onion until softened. Add the garliic and thyme and fry for 1 min more. Tip in all the mushrooms and toss to coat in the butter. Cook on high heat for 5-8 mins until soft. Pour over the brandy and lemon juice, then cook for 2-3 mins more or until all the liquid has evaporated. Turn off the heat, add the herbs and seasoning, then allow to cool,
2 Once cooled, remove the thyme. Mix the mushrooms with the remaining butter, then divide between 4 ramekins. Chill until firm, or up to 2 days.

The recipe suggests serving with toast, but this is an Atkins board so use your imagination!

 

[Quak]

Some interesting stuff there Nic - cheers!

 

[Nellyphant]

Another one, this is from the latest Asda magazine.

Pork escalopes in creamy cider sauce

Serves 3 - Ready in 40 minutes

25g unsalted butter
1tbsp oil
414g pork escalopes
1 shallot, chopped
100ml pork stock (made with 1/2 pork stock cube)
200ml dry or medium cider
1tbsp chopped fresh thyme leaves, plus extra to serve
100g creme fraiche
1tsp cornflour (replace with Xanthan gum to thicken)
1-2 small Cox's apples (obviously leave this out)

1 Melt the butter and the oil in a frying pan. Cook the pork in batches until browned on both sides. Remove from the pan, add the shallot and cook until soft. Return the meal to the pan, add the stock, cider and thyme, and simmer uncovered for 8-10 minutes

2 Lift out the pork and set aside. Stir the creme fraiche into the pan and season. Mix the cornflour (Xanthan Gum) with a dash of cold water and stir in. Simmer for 1-2 minutes or until the sauce thickens. return the pork and juices to the pan and reheat.

(ignore next step!)
3. Cut the apples into rounds. Melt the rest of the butter in a a clean frying pan and cook the rounds for a few minutes on each side until soft but holding their shape. Serve with the pork and sauce.

 

[LVLLM]

BBC - Food - Recipes : Parmesan and poppy seed lollipops

this was on baking made easy and i thought great for snacks or soups

 

[Spinoza]

Oooh, those lollipops sound gorgeous Vicky. I need something to crunch now - can't have scratchings, might make MiM crackers with cheese tonight.

 

[LVLLM]

im making them (less the seeds) and some turnip crisps to munch on over the weekend

 

[Spinoza]

I've got ood in the fridge - wonder what ood crisps would be like? May have to experiment and report back.

 

[ladyfelsham]

Oh yes please Clare x

 

[Spinoza]

Went the other way and made sweet MiM trifle - it's in the fridge ready for tomorrow. I may eat it for breakfast - just so's I can report back to you lot on the result you understand.

I'll deffo do something with celeriac tomorrow though.

 

[Quak]

So go on, what did you put in it (and yes - breakfast has no limits on atkins - just ask Jim )