Rhubarb & ginger jam

This delicious jam is a perfect late winter pick-me-up combining seasonal forced rhubarb with health-boosting ginger.

Ingredients

• 1kg pink rhubarb, trimmed weight
• 1kg jam sugar (which has added pectin)
• zest and juice 1 lemon
• 50g stem or crystallised ginger, finely chopped
• 4cm piece ginger, peeled

Method

1. Wash the rhubarb under cold running water and slice into 2cm pieces. Tip into a large ceramic or plastic bowl and add the jam sugar, lemon zest and juice, and chopped stem ginger. Finely grate the peeled ginger directly over the rhubarb.
2. Stir the mixture thoroughly, cover loosely with cling film and leave to one side for about 2 hrs to allow the sugar to dissolve into the rhubarb juices. You may need to stir the mixture occasionally to encourage this process along.
3. Pop a few saucers in the freezer. Scoop the fruit and all the sugary juices into a preserving pan and set over a medium heat. Stir until the sugar has completely dissolved, and bring to the boil. Continue to cook at a fairly swift pace until the rhubarb is really tender and the conserve has reached setting point – this should take about 10-15 mins.
4. To test for a set, drop ½ tsp of the jam onto a cold saucer, leave it for 30 secs, then gently push it with the tip of your finger. If the jam wrinkles the setting point has been reached. If not, continue to cook for a further couple of minutes and test again.
5. Remove the pan from the heat and leave to one side for 2-3 mins before pouring into sterilised jars. Seal immediately and label with the date once completely cold.

source bbcgoodfood

Gordon's eggs Benedict

Gordon Ramsay's breakfast classic is the ideal way to begin an indulgent weekend.

Ingredients

• 3 tbsp white wine vinegar
• 4 large free range eggs
• 2 toasting muffins
• 1 batch hot hollandaise sauce (see 'Goes well with' below)
• 4 slices Parma ham (or Serrano or Bayonne)

Method

1. Bring a deep saucepan of water to the boil (at least 2 litres) and add the vinegar. Break the eggs into 4 separate coffee cups or ramekins. Split the muffins, toast them and warm some plates.
2. Swirl the vinegared water briskly to form a vortex and slide in an egg. It will curl round and set to a neat round shape. Cook for 2-3 mins, then remove with a slotted spoon.
3. Repeat with the other eggs, one at a time, re-swirling the water as you slide in the eggs. Spread some sauce on each muffin, scrunch a slice of ham on top, then top with an egg. Spoon over the remaining hollandaise and serve at once.

source bbcgoodfood

Pulled chicken

Remake a street-food favourite, pulled pork, with juicy chicken thighs to cut the calories for a healthy taco filling.

Ingredients

• 8 bone-in chicken thighs, skin removed and discarded and trimmed of any big bits of fat
• 2 tbsp chipotle paste
• 250ml passata
• 75g barbecue sauce
• 1 onion, chopped
• juice 3 limes, plus extra wedges to serve (optional)
• 2 x 400g cans black beans, drained and rinsed
• 215g can refried beans
• 1 small, ripe avocado, diced
• ½ small pack coriander, leaves only
• 3 Baby Gem lettuces, shredded
• 8-12 tacos, or cooked rice, to serve

Method

1. Heat oven to 180C/160C fan/gas 4. Rub the chicken thighs with 1 tbsp of the chipotle paste and some seasoning. Mix the remaining chipotle paste with the passata, barbecue sauce, 100ml water and half the onion. Spoon the sauce into a roasting tin that will fit the chicken snugly in a single layer and add the chicken thighs. Cover tightly with foil and bake for 1 hr, then uncover, increase the oven to 200C/180C fan/gas 6 and bake for another 20 mins.
2. Meanwhile, mix the remaining onion with the lime juice and some salt, and set aside while the chicken cooks. Mix all the beans in a saucepan with 100ml water, ready to heat to serve.
3. When the chicken is really tender, use two forks to shred the meat into the sauce (discard the bones). Keep covered with the foil while you heat the beans for 5-10 mins until piping hot and not too wet, and warm the tacos following pack instructions. Stir the avocado and coriander leaves into the lime-onion mixture.
4. Serve the pulled chicken and beans with shredded lettuce and tacos, or rice and lime wedges to squeeze over, if you like. Top with a spoonful of the avocado salsa.

source bbcgoodfood

Fastest-ever lemon pudding

Being short of time needn't stop you making your own pudding. This microwave-friendly sponge pudding is ready in 10 minutes and can easily be a chocolate pud too.

Ingredients

• 100g caster sugar
• 100g softened butter
• 100g self-raising flour
• 2 eggs
• zest 1 lemon
• 1 tsp vanilla essence
• 4 tbsp lemon curd
• crème fraîche or ice cream, to serve

Method

1. Mix the sugar, butter, flour, eggs, lemon zest and vanilla together until creamy, then spoon into a medium microwave-proof baking dish. Microwave on High for 3 mins, turning halfway through cooking, until risen and set all the way through. Leave to stand for 1 min.
2. Meanwhile, heat the lemon curd for 30 secs in the microwave and stir until smooth. Pour all over the top of the pudding and serve with a dollop of crème fraîche or scoops of ice cream

source bbcgoodfood

Spicy chicken nasi goreng

A fried rice dish from Indonesia with eggs, chicken, coriander and plenty of spicy Asian flavours.

Ingredients

• 2 tbsp sunflower oil
• 3 shallots, sliced into thin rings
• 2 large eggs, beaten
• 2 tbsp low-salt soy sauce
• 1 tbsp nasi goreng paste (we used Yeo's)
• 1 large skinless chicken breast, sliced
• 250g pouch cooked basmati rice (or 250g cooked and cooled basmati rice)
• 100g frozen peas
• coriander leaves, to serve

Method

1. Heat most of the oil in a large wok and fry the shallots until crispy and golden. Remove with a slotted spoon, season with salt and leave to drain on kitchen paper. Season the eggs with 1 tsp of the soy sauce and some black pepper.
2. Pour out most of the oil from the wok and wipe with kitchen paper. Add the eggs, swirl to coat the pan in a thin omelette layer, cook until set, then remove. Roll up, slice and set aside.
3. Add the paste to the wok with the chicken and cook through, adding a splash of water if it starts to stick. Tip in the rice and remaining soy sauce, then mix well to coat all the grains. Heat through until piping hot. Add the omelette and the peas, warm through, then divide into 2 bowls and top with the shallots and coriander.

source bbcgoodfood

Nasi goreng with sardines

 

 We throw a fresh spin on the traditional Indonesian rice pot- this version uses oily fish combined with turmeric rice, coriander and prawn.

Ingredients

• 4 sardines, gutted
• 2 tbsp sunflower oil
• 2 eggs, beaten
• 6 spring onions, 4 chopped, 2 shredded
• 2 garlic cloves, crushed
• 1 tbsp shrimp paste
• ½ tsp turmeric
• 2 tsp tomato purée
• 2 red chillies, sliced
• 400g cooked rice (250g uncooked)
• 85g small prawns
• 1 tbsp soy sauce, plus extra to serve (optional)
• large handful coriander leaves
• 3 tbsp crispy shallot flakes (optional)
• finely sliced cucumber, to serve

Method

1. Heat the grill to high and brush the sardines with a little oil. Grill for about 4 mins on each side until lightly blistered and cooked through, then set aside.
2. Heat half the remaining oil in a wok and cook the eggs to a thin omelette. Tip onto a plate to cool. Heat the rest of the oil in the same wok. Add the chopped spring onions, the garlic, shrimp paste, turmeric, tomato purée and half the chilli. Sizzle everything together to form a paste, then add the rice and prawns. Season with soy sauce and stir-fry for 5 mins until everything is combined and hot.
3. Roll up the omelette and finely shred. Flake the fish into large boneless chunks. Stir the omelette ribbons and fish into the rice, then scatter over the shredded spring onions, remaining chilli, coriander leaves and crispy shallot flakes (if using). Serve the rice with extra soy, if you like, and finely sliced cucumber on the side.

source bbcgoodfood