Kevin Dundon - Great Family Food

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About the Publisher Конец ознакомительного фрагмента. Текст предоставлен ООО «ЛитРес». Прочитайте эту книгу целиком, купив полную легальную версию на ЛитРес. Безопасно оплатить книгу можно банковской картой Visa, MasterCard, Maestro, со счета мобильного телефона, с платежного терминала, в салоне МТС или Связной, через PayPal, WebMoney, Яндекс.Деньги, QIWI Кошелек, бонусными картами или другим удобным Вам способом.

With two young daughters and a toddler, food plays an integral part in our family life. My mother and grandmother were extremely good cooks and instilled in us a sense of passion for the food we ate—many of the recipes in this book are my childhood favourites. As children we always took an active role in the preparation of family meals and I’ve made sure this trend continues with my own children. After homework is done there is a mad dash to prepare the evening meal and everybody has their own special role. Sophie sets the table, Emily peels vegetables or stirs a pot while my wife, Catherine and I chop the meat and peel the vegetables!

The quality of ingredients is close to my heart and I always use the very best seasonal products I can find. Great Family Food features the recipes and the ingredients that Catherine and I use on a regular basis. You’ll find a mixture of healthy and indulgent meals so all occasions are covered. In our house desserts are only served after the main course has been finished—that’s our secret incentive for empty plates!

Being busy shouldn’t mean missing out on good food. If you’re leading a hectic life, juggling family, friends, work and play, it’s important that the food you eat is as nourishing as possible. And even more importantly, food should be shared with the people you love. Happy reading and family cooking!!

Kevin

PS. The recipes in this book include both Imperial and Metric quantities. It is better to stick to one system, not a mix of two. I’ve also included cup measurements for American cooks. If any of the ingredients sound unfamiliar, you will find a short glossary of UK/US terms on page 186.

There’s nothing more satisfying than easy-to-prepare casseroles and delicious one-pot dishes that can be made ahead of time and heated up just before serving.

Tucking into a warming bowl of soup or stew on a cold winter’s day is my idea of heaven, and I guarantee that these recipes will be winners every time.

This is a delicious way of making the most of tomatoes when they’re at their juiciest and best at the end of the season. The pesto garnish turns this light and summery soup into something very special.

2 tbsp olive oil

1 small onion, peeled and finely chopped

2 garlic cloves, peeled and finely chopped

1kg/2lb 4oz ripe plum tomatoes, halved

700ml/1 1/ 4pints/3 cups chicken stock or water

pinch of light brown sugar (optional)

200ml/7fl oz/generous 3/ 4cup double cream

crème fraîche, to garnish

salt and freshly ground black pepper

50g/2oz/scant 1 cup fresh basil leaves

2 tsp toasted pine nuts

25g/1oz/ 1/ 4cup grated Parmesan cheese

2 garlic cloves, peeled

150ml/5fl oz/ 2/ 3cup olive oil

1For the pesto, place all the ingredients in a liquidizer and blend to a smooth paste. Transfer to a bowl, cover with clingfilm and store in the refrigerator until required.

2Heat the olive oil in a large saucepan over a medium-high heat. Add the onion and garlic and sauté for a few minutes, or until golden. Tip in the tomatoes and continue to sauté for another 5 minutes, or until well heated through and just beginning to break down.

3Stir in the chicken stock and allow the mixture to come to the boil and to reduce by half. Remove from the heat and blitz with a hand-held blender to a smooth purée. Alternatively use a liquidizer. Season to taste and add the sugar, if using.

4To serve, add the cream to the soup and warm through over a medium heat. Check the seasoning and ladle into warmed serving bowls. Garnish each bowl with some basil pesto and crème fraîche.

Because chickpeas are such a good source of protein, I often incorporate them into our family meals in an attempt to keep us fit and raring to go. This dish is a favourite with the Dundons, as it is so simple and tasty.

2 tbsp sunflower oil

1 red onion, peeled and chopped

1 red chilli, finely chopped

3 garlic cloves, peeled and crushed

2.5cm/1in piece of fresh root ginger, peeled and chopped or 1/ 2level tsp powdered ginger

1 green pepper, cored, deseeded and finely chopped

2 × 400g/14oz tins of chickpeas

1/ 2tsp ground turmeric

1 tsp cumin seeds

1/ 2tsp ground coriander

150ml/5fl oz/ 2/ 3cup vegetable stock

1 × 400g/14oz tin of tomatoes

4 tbsp natural yoghurt

2 tbsp chopped fresh coriander basmati rice, to serve salt and freshly ground black pepper

1Gently heat the oil in a large wide-based saucepan. Add the onion, chilli, garlic and ginger and fry gently for 3-5 minutes, or until fragrant. This will produce an intense, spicy aroma in the kitchen. Add in the chopped green pepper and cook for a further 2-3 minutes.

2Drain the chickpeas and rinse them under cold water, as sometimes the liquid can be very strong in taste. Add to the pan and stir to coat thoroughly with the vegetable mixture. Stir in the spices, then add the stock and tinned tomatoes and reduce the heat to very low. Cover the saucepan with a tightly fitting lid and simmer, very gently, for 15-20 minutes.

3Remove the lid, gently stir in the yoghurt and season with a little salt and black pepper. Finally, mix in some chopped fresh coriander and serve immediately with boiled basmati rice.

This chilli is ideal served with rice, crusty bread or jacket potatoes, and guacamole, sour cream and a big green salad. I’ve also included a non-meat alternative.

2 tbsp olive oil

2 onions, peeled and chopped

4 garlic cloves, peeled and crushed

900g/2lb minced lamb or soya mince

1 red pepper cored, deseeded and chopped

50g/2oz sliced mushrooms

1 glass of red wine

2 × 400g/14oz tins of chopped tomatoes

3 tbsp tomato purée

2 red chillies, thinly sliced (and deseeded if you wish)