Amanda's Menu
Amanda Swanwick-Aharoni's dishes included stuffed peppers, spicy macaroni and vanilla terrine:
Peppers stuffed with tomatoes and feta cheese
Serves 4
Peppers, tomatoes and basil all complement each other. You can use sliced salad tomatoes in place of the sun dried tomatoes in this recipe and ciabatta bread is wonderful for soaking up the juices.
Ingredients
4 red peppers
8 sun-dried tomatoes in oil
12g/½ oz fresh basil leaves, roughly torn
225g/8oz feta cheese in oil
olive oil to drizzle
salt and freshly ground black pepper
Halve the peppers lengthways through the stalk and remove the seeds. Place 1 sun-dried tomato in each half, sprinkle half the torn basil over, reserving half for garnish. Top with pieces of feta cheese. Drizzle each one with olive oil or a little of the oil from the tomatoes and cheese. Season with salt and freshly ground black pepper.
Grill on the barbecue or on a conventional grill, for about 10-15 minutes until the pepper is cooked, the skin charred and the cheese starting to melt. Garnish with the reserved torn basil.
Serve with crusty garlic bread or bulgar wheat to soak up the juice.
Recipe taken from The Vegetarian Society’s website www.vegsoc.org
Serves 4
Peppers, tomatoes and basil all complement each other. You can use sliced salad tomatoes in place of the sun dried tomatoes in this recipe and ciabatta bread is wonderful for soaking up the juices.
Ingredients
4 red peppers
8 sun-dried tomatoes in oil
12g/½ oz fresh basil leaves, roughly torn
225g/8oz feta cheese in oil
olive oil to drizzle
salt and freshly ground black pepper
Halve the peppers lengthways through the stalk and remove the seeds. Place 1 sun-dried tomato in each half, sprinkle half the torn basil over, reserving half for garnish. Top with pieces of feta cheese. Drizzle each one with olive oil or a little of the oil from the tomatoes and cheese. Season with salt and freshly ground black pepper.
Grill on the barbecue or on a conventional grill, for about 10-15 minutes until the pepper is cooked, the skin charred and the cheese starting to melt. Garnish with the reserved torn basil.
Serve with crusty garlic bread or bulgar wheat to soak up the juice.
Recipe taken from The Vegetarian Society’s website www.vegsoc.org
Oven baked spicy macaroni
Ingredients
9 oz cherry tomatoes
1 red onion
2 garlic cloves, finely chopped
2 tablespoons olive oil
11 oz small macaroni
4 boneless, skinless chicken thighs, quartered
7 oz chorizo sausage
3 teaspoons fresh chopped rosemary
1 3/4 pints of chicken stock
Pinch of saffron threads
8 large uncooked prawns
Handful of basil leaves, torn, ready to serve
Salt and freshly ground black pepper
Put the cherry tomatoes into a heavy roasting tin and sprinkle with the garlic and olive oil. Roast in a preheated oven at 220c (gas mark 7) for 15 minutes. Then add the red onions, then cook until the tomatoes are soft.
Remove from the oven and add the macaroni, chicken, chorizo, rosemary, stock, saffron, salt and pepper. Mix well and return it to the oven to bake for 30 minutes.
Add the prawns and bake for a further 5 minutes until the pasta and chicken are cooked. Sprinkle with basil and serve.
Ingredients
9 oz cherry tomatoes
1 red onion
2 garlic cloves, finely chopped
2 tablespoons olive oil
11 oz small macaroni
4 boneless, skinless chicken thighs, quartered
7 oz chorizo sausage
3 teaspoons fresh chopped rosemary
1 3/4 pints of chicken stock
Pinch of saffron threads
8 large uncooked prawns
Handful of basil leaves, torn, ready to serve
Salt and freshly ground black pepper
Put the cherry tomatoes into a heavy roasting tin and sprinkle with the garlic and olive oil. Roast in a preheated oven at 220c (gas mark 7) for 15 minutes. Then add the red onions, then cook until the tomatoes are soft.
Remove from the oven and add the macaroni, chicken, chorizo, rosemary, stock, saffron, salt and pepper. Mix well and return it to the oven to bake for 30 minutes.
Add the prawns and bake for a further 5 minutes until the pasta and chicken are cooked. Sprinkle with basil and serve.
Vanilla Cream Terrine with Raspberry Coulis
Ingredients (terrine)
2 teaspoons pure vanilla extract
15 fluid oz whipping cream
1 1/2 x 0.4 oz sachets gelatine powder
3 oz caster sugar
15 fluid oz Greek yoghurt
Ingredients (raspberry coulis)
10 oz raspberries
fresh mint leaves
To garnish
6 oz raspberries
fresh mint leaves
Start by placing the gelatine and the 3 tablespoons of cream in a cup and leave to soak for 10 minutes. Meanwhile, place the rest of the cream in a saucepan with the sugar and heat gently until the sugar has dissolves, taking care not to overheat the cream. Next add the soaked gelatine to the warm cream and whisk everything over the heat for a few seconds. Now remove the cream mixture from the heat.
In a mixing bowl, stir the yoghurt and vanilla together, then pour in the gelatine cream mixture through a sieve. Mix very thoroughly and pour the whole lot into the plastic box, allow to cool, then cover and chill in the fridge for at least 4-6 hours or preferably overnight until it is set.
Meanwhile make the raspberry coulis by sprinkling them with the sugar in a bowl. Leave to soak for 30 minutes and then you can either sieve them directly back into the bowl or, to make the sieving easier, whiz them first in a food processor then sieve into the bowl. Taste to check that you have added enough sugar, then pour into a jug and chill until you are ready to serve the terrine.
To serve, turn the terrine out on to a board, first sliding a palette knife around the edges to loosen it, then giving it a good shake. Then cut into six slices. Arrange each slice on a serving plate, spoon a little coulis over opposite corners of each one and decorate with the fresh raspberries and mint leaves.
Recipe for Vanilla Cream Terrine with Raspberry Coulis from Delia Smith's Summer Collection. Other Delia recipes can be found at www.deliaonline.com
Channel 4 is not responsible for the content of third party sites.
Ingredients (terrine)
2 teaspoons pure vanilla extract
15 fluid oz whipping cream
1 1/2 x 0.4 oz sachets gelatine powder
3 oz caster sugar
15 fluid oz Greek yoghurt
Ingredients (raspberry coulis)
10 oz raspberries
fresh mint leaves
To garnish
6 oz raspberries
fresh mint leaves
Start by placing the gelatine and the 3 tablespoons of cream in a cup and leave to soak for 10 minutes. Meanwhile, place the rest of the cream in a saucepan with the sugar and heat gently until the sugar has dissolves, taking care not to overheat the cream. Next add the soaked gelatine to the warm cream and whisk everything over the heat for a few seconds. Now remove the cream mixture from the heat.
In a mixing bowl, stir the yoghurt and vanilla together, then pour in the gelatine cream mixture through a sieve. Mix very thoroughly and pour the whole lot into the plastic box, allow to cool, then cover and chill in the fridge for at least 4-6 hours or preferably overnight until it is set.
Meanwhile make the raspberry coulis by sprinkling them with the sugar in a bowl. Leave to soak for 30 minutes and then you can either sieve them directly back into the bowl or, to make the sieving easier, whiz them first in a food processor then sieve into the bowl. Taste to check that you have added enough sugar, then pour into a jug and chill until you are ready to serve the terrine.
To serve, turn the terrine out on to a board, first sliding a palette knife around the edges to loosen it, then giving it a good shake. Then cut into six slices. Arrange each slice on a serving plate, spoon a little coulis over opposite corners of each one and decorate with the fresh raspberries and mint leaves.
Recipe for Vanilla Cream Terrine with Raspberry Coulis from Delia Smith's Summer Collection. Other Delia recipes can be found at www.deliaonline.com
Channel 4 is not responsible for the content of third party sites.