Moussaka

There is a bit of work in this recipe but I love moussaka so much I happily undertake
it! I freeze some portions for busy days when I don’t have time to cook.
Serves 6-8

Moussaka

Ingredients

  • 4 tablespoons olive oil
  • 1 medium aubergine, slices into 5mm rounds
  • 1 medium courgette, sliced at an angle into pieces 5mm thick
  • 500g Maris Piper potatoes, peeled and sliced into 3mm rounds
  • 1 onion, finely chopped
  • 3 garlic cloves, grated
  • 500g Waitrose British lamb mince
  • 2 bay leaves
  • 1½ teaspoons oregano
  • 1 cinnamon stick
  • 1 tablespoon flour
  • 2 tablespoons tomato purée
  • 400g tin chopped tomatoes

For the bechamel topping:

  • 50g butter
  • 50g flour
  • 500ml whole milk
  • Generous pinch of freshly grated nutmeg
  • 50g Parmesan cheese, finely grated
  • 50g cheddar cheese, grated

Equipment: Grill pan and ovean proof dish

Method

Preheat the grill pan over a medium heat. Brush the slices of aubergine and
courgette with olive oil. Cook in batches on the grill pan to get char marks on each
side and set aside.

Cook the potato slices in boiling water for 5-6 minutes. Drain off the water and
steam dry the potato slices in the saucepan and set aside.

Heat the remaining oil in a large pan or shallow casserole over a medium heat. Add
the onions and cook gently until they have softened. Add the grated garlic and cook
for another 2-3 minutes before adding in the lamb mince. Cook the mince for about
10-12 minutes.

Stir in the bay leaves, oregano, cinnamon stick and flour, cook for a further 2
minutes. Next add the tinned tomatoes and tomato purée. Season with salt and
pepper, bring to a boil and reduce to a simmer. Cook for about 20-25 minutes on a
low heat, stirring occasionally, so that the sauce thickens. Add a splash of water if
you find the sauce is sticking to the pan.

Preheat the oven to 190°C/170°C fan/gas mark 5.

Make the bechamel sauce by melting the butter in a pan. Add the flour and stir to
create a paste called a roux. Cook for two minutes. Gradually add the milk and cook
for about 5-10 minutes, whisking continuously, until the sauce thickens and can coat
the back of a wooden spoon. Remove from the heat, stir in the nutmeg, Parmesan
and some salt and pepper.

Assemble the moussaka in an ovenproof dish. Start with half of the meat sauce on
the bottom, remove the cinnamon stick and bay leaves. Arrange half of the potato
slices on top, followed by half of the grilled vegetables. Repeat with a layer of the
remaining meat sauce, potato slices and grilled vegetables and top with the
bechamel sauce. Sprinkle the cheddar cheese on top and place in the oven to bake
for 35-40 minutes, until golden and bubbling. Set aside for 10-15 minutes to cool
before serving.

Scones

These scones are a delicious mid-morning or afternoon treat. I love to serve
them with strawberry jam and whipped double cream. I make a half batch if it’s
just us and a full batch if we have guests.
Makes 8

Homemade scones

Ingredients

For the filling:

  • 450g plain flour or 350g plain flour and 100g wholemeal flour
  • 15g baking powder sifted
  • 30g caster sugar
  • Pinch of salt
  • 100g butter, cubed
  • 2 eggs
  • 200ml whole milk

Jam and clotted or softly whipped cream to serve

Equipment: baking tray

Method

Preheat your oven to 220 °C /200 °C fan/Gas mark 7.

Mix the dry ingredients in a large bowl.

Rub the butter into the flour until the mixture resembles fine breadcrumbs.

Whisk the eggs and milk together. Make a well in the centre of the dry
ingredients and pour in about three quarters of the eggy milk. Use a fork to
bring the flour from the edge of the bowl into the centre and bring the mixture
together.

Add more liquid if required but keep a little back to brush over the top of the
scones. Don’t over-mix, the mixture should be soft but not wet.

Turn out onto a floured surface and gently shape into a round and flatten down
so that is about 2 inches thick.

Divide into 8 triangles with a bread knife and place on a lined baking tray. Brush
the tops of the scones with the eggy milk and bake in the oven for about 20-25
minutes. Cool on a wire rack.

Buttermilk Pancakes with Roasted Rhubarb (UK recipe*)

*This recipe was tested using a UK brand of buttermilk, St. Ivel’s. I have found that the type of buttermilk I use in Ireland has a different consistency so requires an adjustment – use 300ml of buttermilk and 200g plain flour instead.

This is a delicious and seasonal breakfast, perfect for a special Valentine’s treat! You can roast the rhubarb ahead of time, store it in the fridge for up to 3 days. Set aside the rhubarb roasting juices and serve as a sauce with the pancakes. I use an icecream/potato scoop to ensure consistency in the size of the pancakes.
Serves 2

Buttermilk Pancakes with Roasted Rhubarb

Ingredients

For the filling:

  • 2 sticks of rhubarb, chopped into 1 inch pieces
  • 1 blood orange, juice only
  • 30g of caster sugar
  • Softly whipped double cream to serve

For the pancakes

  • 284ml St. Ivel cultured buttermilk
  • 2 large free range eggs
  • 20g melted butter, and extra butter for frying
  • 150g plain flour
  • ¾ teaspoon bicarbonate of soda
  • Pinch of salt

Equipment: Non-stick frying pan

Method

Preheat the oven to 200 °C /180 °C fan/Gas mark 6. Place the rhubarb pieces in a single layer on the baking tray and sprinkle over the caster sugar and blood orange juice. Roast for 10-15 minutes, depending on thickness, until the rhubarb is tender and still keeping its shape. It can go mushy very quickly so keep an eye on it! Leave to cool in the baking tray.

Preheat the pancake pan on a medium heat. Pour the buttermilk into a large bowl, add the eggs and whisk. Mix in the slightly cooled melted butter.

In a separate bowl mix the flour, bicarbonate of soda and salt. Sift these ingredients into the buttermilk and mix until the ingredients are just combined. Don’t over mix!

Melt a little butter in the pan and add a scoop of batter to the pan. Spread it out slightly with the back of the scoop to shape the thick batter into a round. Cook for one and a half to two minutes, bubbles will form on the top of the pancake. Flip and cook until golden underneath. You should be able to cook two pancakes at a time in the pan.

Store your pancakes on a plate in a low oven or cover with tin foil while you cook the remaining batter.

Serve with a dollop of softly whipped cream, the roasted rhubarb and rhubarb juices.

Roasted Aubergine and Chickpea Harissa Stew

This makes a delicious and comforting dinner. I mix lemon zest, pomegranate seeds and chopped coriander through some cooked couscous to serve with this dish.
Serves 4

Roasted Aubergine and Chickpea Harissa Stew

Ingredients

  • 50g ginger, peeled and roughly chopped
  • 2 onions, peeled and roughly chopped
  • 2-3 garlic cloves, peeled and roughly chopped
  • 28g pack fresh coriander
  • 1 tablespoon of coriander seeds
  • 1 tablespoon of cumin seeds
  • 1 teaspoon of ground cinnamon
  • 1 Teaspoon of ground ginger
  • 1 teaspoon of ground turmeric
  • 2 tins of chopped tomatoes
  • 2 cups of water
  • Harissa paste
  • Some sugar if required
  • 1 aubergine, cut into chunks
  • 1 tin of chickpeas, drained and rinsed

Method

Blend the onion, garlic and ginger in a food processor. Put the mixture into a large saucepan or cast iron pot and cook for about 10 minutes.
Cut the stalks from the fresh coriander, finely chop and add to the pot – keep the coriander leaves to one side until later.
Toast the coriander and cumin seeds and grind to powder in a pestle and mortar before adding to the saucepan with the onion mixture. Add the cinnamon, ground ginger, turmeric and seasoning at this time also and cook for a few minutes.
Add the chopped tomatoes and cups of water, bring to the boil and then reduce to a simmer for about 40 minutes, stirring occasionally.
I like to add the harissa paste after about 20 minutes, start by adding in 2 teaspoons and keep tasting and adding more until you are happy with the taste. Add some sugar at this stage to balance out the taste of the tomatoes if required.
Meanwhile, in an oven that has been preheated to 200 °C /180 °C fan/Gas mark 6, roast the aubergine with a drizzle of olive oil for about 20-25 minutes.
Add the roasted aubergine and the chickpeas to the saucepan and simmer for a further 5 minutes. Stir some freshly chopped coriander through the stew and serve.


Tortilla Chips and Guacamole

This is a great way to use up any corn tortilla wraps that you have leftover after
making enchiladas . I freeze the wraps until I need them.
Serves 1-2 as a snack or starter

Tortilla Chips and Guacamole

Ingredients

For the tortilla chips

  • 2-3 corn tortilla wraps
  • 1 tablespoon olive oil

For the guacamole

  • 1 ripe avocado
  • 1-2 teaspoons red onion, finely chopped
  • Pinch of dried chilli flakes
  • Small handful fresh coriander leaves, chopped, plus extra to serve
  • Squeeze of fresh lime juice
  • Salt and pepper

Method

First preheat your oven to 200°C/180°C fan/gas mark 6.
Brush the front and back of the wraps with the oil and cut each wrap into 6 triangles. Arrange the triangles on a baking tray and place in the preheated oven.
Bake for 6-8 minutes. Leave to cool.
Meanwhile prepare the guacamole. Halve and stone the avocado and scoop out the flesh. Chop up the avocado flesh and put into a pestle and mortar or bowl along with the finely chopped red onion, pinch of dried chilli flakes, coriander leaves, squeeze of lime juice and salt and pepper. Mix and mash roughly to combine. Taste and add more lime juice and salt and pepper if required.
Serve scattered with some fresh coriander leaves alongside the tortilla chips.

Mexican Chipotle Stew

This a delicious smoky and spicy stew. I like to serve it with some rice and
guacamole. The amount of chipotle paste and chilli powder can be adjusted to
your taste.
Serves 4-5

Mexican Chipotle Stew

Ingredients

  • 2 onions, peeled and roughly chopped
  • 2-3 garlic cloves, peeled and roughly chopped
  • 28g pack fresh coriander
  • 1 tablespoon of coriander seeds
  • 1 tablespoon of cumin seeds
  • ½-1 teaspoon mild chilli powder
  • 2 tins of chopped tomatoes
  • 1 cup of water
  • 2-3 tablespoons Waitrose Cooks’ Ingredients Chipotle Paste
  • Some sugar if required
  • 1 red pepper, deseeded and cut into chunks
  • 1 tin of black beans, drained and rinsed
  • 1 small tin of sweetcorn, drained and rinsed
  • 80g sliced fine green beans

Method

Blend the onion and garlic in a food processor. Put the mixture into a large
saucepan and cook for about 10 minutes.
Cut the stalks from the fresh coriander, finely chop and add to the pot – put the
coriander leaves to one side until later. Toast the coriander and cumin seeds and
grind to powder in a pestle and mortar before adding to the saucepan. Add the
red pepper, chipotle paste, chilli powder and seasoning at this time also and
cook for a few minutes.
Add the chopped tomatoes and cup of water, bring to the boil and then reduce to
a simmer for about 40 minutes, stirring occasionally.
Taste midway through cooking to check for seasoning. Add some sugar at this
stage to balance out the taste of the tomatoes if required.
Add the black beans, sweetcorn and green beans to the saucepan and simmer
for a further 5 minutes. Stir some freshly chopped coriander through the stew
and serve.