Chicken with Couscous

Ingredients

• 110 g shelled whole almonds (chopped)
• 100 ml olive oil
• 4 skinless, boneless chicken breasts (cut into 2cm chunks)
• salt and freshly ground
• black pepper

Pasta Carbonara

Ingredients

• 400 g (14oz) spaghetti
• 1 tblsp olive oil
• 225 g (8oz) pancetta or bacon bits
• 50 g (2oz) parmesan cheese, grated
• 4 egg yolks
• sea salt and freshly ground black pepper

Orecchiette

Ingredients

• 300 g orecchiette or other smaller pasta pieces
• 1 head of broccoli cut into florets
• zest of 1 lemon
• 1-2 teaspoons dried chilli flakes
• 3 cloves of garlic finely sliced
• 1 tblsp olive oil
• 150 g goats cheese
• a generous glug of extra virgin olive oil
• salt and freshly ground black pepper

Rabbit in Parma Ham

Ingredients

• 1 rabbit saddle
• 400 g orzo pasta
• 100 g sliced parma ham
• 250 g rocket leaves
• 150 g pecorino cheese
• 200 ml olive oil
• 1 clove of garlic
• 1 large sliced onion
• seasoning

Chicken and Couscous Tagine

Ingredients

• 110 g shelled whole almonds (chopped)
• 100 ml olive oil
• 4 skinless, boneless chicken breasts (cut into 2cm chunks)
• salt and freshly ground
• black pepper
• 2 onions (peeled and finely chopped)
• 4 cloves of garlic (peeled and finely sliced)
• 5 cm cinnamon stick
• good pinch of saffron
• 1.30 l (2 pints) chicken stock
• 2 tblsp runny honey
• 400 g couscous

Penne pasta

Ingredients

• 400 g penne pasta (‘de cecco’ brand if possible)
• garnish
• 100 g cashel blue cheese
• 25 g cashel blue reserved for garnish
• 300 ml double cream
• 50 g rocket (chopped roughly)
• 1 leek washed and sliced finely
• 25 g roasted hazelnuts (crushed)
• 25 ml extra virgin olive oil
• drop of sherry vinegar
• fresh pepper
• for poached pears
• 4 williams’s pears (peel and cored)
• 600 ml red wine
• 100 g sugar
• 1 orange “zest and juice”
• 1 clove
• 0.50 cinnamon stick

Penne Pasta

Ingredients

• 400 g penne pasta
• pesto:
• 100 g fresh basil leaves
• 100 g roasted pine nuts
• 120 g parmesan (grated)
• 25 g confit garlic
• 200 ml extra virgin olive oil
• fresh pepper
• garnish:
• 100 g sundried tomatoes
• 75 g pitted kalamata olives
• 40 g shaved parmesan

Ravioli of Inagh Goat's Cheese

Ingredients

For the pasta:

• 150 g plain flour
• 3 egg yolks
• 1 egg
• 1 tblsp olive oil
• 1 tblsp milk
• for the filling: (this may be a little too much; however you can freeze this mixture)
• 100 g inagh goat’s cheese
• 50 g grated parmesan
• 50 g gruyere cheese
• 100 g butternut squash purée (reserve half for the sauce)
• 1 tsp honey
• 1 tsp ;white wine vinegar
• 1/2 diced onion
• 1 knob of butter
• 1 cup white bread crumbs
• 1 chopped sage leaf

Moroccan Spiced Rack of Lamb with Couscous

Ingredients

• for the harissa paste - makes about 150ml:
• 25 g dried large red chillies
• 2 tblsp coriander seeds
• 1 generous tbsp cumin seeds
• 1 tsp salt
• 2 cloves of garlic (peeled)
• 60 ml olive oil
• 1/4 tsp ground paprika for the rack of lamb
• 1 prepared rack of lamb (2–3 cutlets per person depending on their size and your appetite!)
• salt and freshly ground black pepper
• for the couscous
• 100 g couscous
• 2 tblsp olive oil
• 150 ml light chicken or vegetable stock
• 1 tblsp chopped fresh parsley
• 2 tblsp chopped fresh mint
• 1/2 red onion (peeled and finely chopped)
• 50 g flaked almonds, toasted
• to serve
• greek yoghurt (optional)

Chicken fettucine

Ingredients

• 2 chicken breasts
• 4 tsp olive oil
• 4 crushed cloves garlic
• 2 finely chopped shallots
• 100 ml marsala
• 1/2 medium white of leek
• 100 g prosciutto
• salt and pepper to taste
• 6 servings of cooked fettuccine (approx 100g per person)
• 1 l heavy cream

Seared Chicken with Mint Yogurt Dressing

Ingredients

• 75 g (2¾ oz) dried wholewheat couscous
• 0.50 a kettle of boiling water
• 0.50 tsp vegetable stock powder or ½ stock cube
• 300 g (10½oz) skinless boneless chicken breast, cut into 1cm (½ inch) wide strips
• 2 tsp dried thyme
• 2 tsp ground coriander
• calorie controlled cooking spray
• 50 g (1¾ oz) frozen peas
• 50 g (1¾ oz) sugar snap peas, sliced diagonally
• 0.50 red pepper, de-seeded and cut into thin strips
• 1 large spring onion, sliced diagonally
• salt and freshly ground black pepper
• for the mint yogurt dressing:
• a small handful of fresh mint leaves
• 75 g (2¾ oz) 0% fat greek yogurt/low fat natural yoghurt
• juice of ½ a lime
• 0.50 tsp cumin seeds

Baked mushroom risotto

Ingredients

• 50 g (2oz) dried porcini mushrooms
• 400 ml (14fl oz) boiling water
• 125 g (4½oz) butter, softened
• 2 onions, peeled and finely chopped
• 4 cloves of garlic, peeled and finely chopped
• 800 ml (1 pint 9fl oz) chicken or vegetable stock
• salt and freshly ground
• black pepper
• 400 g (14oz) risotto rice
• 200 ml (7fl oz) white wine
• 500 g (1lb 2oz) flat mushrooms, sliced
• 8 tblsp freshly grated
• parmesan cheese, plus extra to serve
• 4 tblsp chopped marjoram or parsley
• squeeze of lemon juice
• 1–2 tbsp mascarpone (optional)

Lovely Lasagne

Ingredients

• 40 g (1 ½ oz) low fat spread
• 40 g (1 ½ oz) plain flour
• 450 ml (16 fl oz) skimmed milk
• 1 bay leaf
• 250 g (9 oz) extra lean beef mince
• 200 g chopped mushrooms
• 500 g jar of light bolognese sauce
• 6 sheets no precook dried lasagne
• 125 g pack reduced fat mozzarella cheese, diced
• 15 g (½ oz) freshly grated parmesan cheese

Grilled Beef Kebabs with Lemon Couscous

Ingredients

• 450 g / 1 lb sirloin steak, cut into 2.5cm (1in) cubes
• 1 tblsp sweet chilli sauce
• 1 tblsp honey
• 2 tblsp dark soy sauce
• 2 garlic cloves, crushed
• 1 tsp freshly grated root ginger
• 1 tblsp chilli oil
• 2 tomatoes, cut into wedges
• 2 tblsp chopped fresh flat-leaf parsley, plus extra to garnish
• for the couscous
• 350 g / 12 oz couscous
• 6 tblsp rapeseed oil
• finely grated rind and juice of 2 lemons
• 600 ml / 1 pint vegetable stock
• maldon sea salt and freshly ground black pepper
• cucumber raita, to serve

Beef Ragout with Porcini Mushrooms and Penne Pasta

Ingredients

• 500 g minced beef
• 120 g epicure chianti & porcini wine reduction
• 25 g pot of epicure porcini mushrooms (pre-soaked in 160ml cold water)
• 1 medium onion (chopped)
• 4 cloves garlic (chopped)
• 1 celery stick finely (chopped)
• 400 g tin of chopped tomatoes
• 2 tblsp olive oil
• 1 fresh bay leaf
• 3 rashers of streaky bacon (finely chopped)
• 2 tblsp tomato purée
• 400 ml passata
• 400 ml vegetable stock plus the stock from the mushrooms
• salt
• ground black pepper

Lamb Patties with Lebanese Spices

Ingredients

• 1 kg minced lamb
• 3 large tbsp epicure lebanese paste
• 1/2 tsp cracked black pepper
• 2 shallots (peeled & finely diced)
• 4 tblsp olive oil
• 14 dates (de-stoned & finely chopped)
• 4 tblsp fresh mint (chopped)
• 4 tblsp fresh coriander (chopped)
• 2 tblsp clear honey

Chicken Tagine with Pomegranate

Ingredients

• 1 tsp ground ginger
• 1 tsp freshly ground black pepper
• 1 tsp turmeric
• 1/2 tsp cayenne pepper
• 2 tsp paprika
• 10 chicken thighs, skinned, boned and cut in half
• 50 g (2oz) dried apricots, finely sliced
• 50 g (2oz) sultanas
• 1 tblsp sunflower oil
• 2 onions, peeled and roughly chopped
• 8 garlic cloves, peeled and finely chopped
• 1 tblsp honey
• 2 x 400g (9oz) tins of chopped tomatoes
• 1/2 tbsp vegetable bouillon powder
• 250 g (9oz) couscous
• a handful of fresh coriander, roughly chopped, to serve

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