Spoon and fork- recipes cooking

Mussels in fennel broth This fragrant broth with coconut and juicy mussels makes an impressive dish. INGREDIENTS 1 tbsp olive oil 1 onion, finely chopped 1 fennel bulb, trimmed and finely chopped salt and freshly ground black pepper 2 garlic cloves, grated or finely chopped 2 waxy potatoes, peeled and finely diced 300ml (10fl oz) hot vegetable stock or light fish stock 400g can coconut milk 1.35kg (3lb) fresh mussels, scrubbed and debearded handful of basil leaves, torn METHOD 1 Heat the oil in a large pan over a low heat. Add the onion, fennel, and a pinch of salt, then sweat for about 5 minutes until softened. Add the garlic and potatoes, and cook for a few minutes more, being careful not to allow the mixture to brown at all. 2 Pour in the stock, and bring to the boil. Add the coconut milk, reduce the heat slightly, and simmer gently for about 10 minutes, or until the potatoes are cooked. Bring back to the boil, add the mussels, and put a lid on the pan. Co...

Wasabi beef and pak choi Similar in taste to horseradish, wasabi is popular in Japanese cooking, and is superb with beef. INGREDIENTS 2 tbsp olive oil 2 tsp wasabi paste 4 sirloin steaks, about 200g (7oz) each 200g (7oz) pak choi, cut lengthways into 8 pieces 5 garlic cloves, grated or finely chopped 1 tbsp dark soy sauce salt and freshly ground black pepper METHOD 1 Heat a ridged cast-iron grill pan until hot. Mix together 1 tbsp of the olive oil and the wasabi paste. Use to coat the sirloin steaks, ensuring a thin, even covering. 2 Sit the steaks on the grill pan and grill fiercely over a high heat for 3 minutes on each side. Remove to a plate, and leave to rest in a warm place for 5 minutes. 3 Meanwhile, toss the pak choi in the remaining olive oil with the garlic and soy sauce. Grill for 2–3 minutes, or until charred and just wilted. To serve, cut the steak into 1cm (1⁄2in) slices, season, and serve with the pak choi.

Blueberries and fresh mint offset the richness of lamb. Lamb with blueberries INGREDIENTS 8–12 noisettes of lamb salt and freshly ground black pepper 2 tbsp olive oil 3 spring onions, chopped 11⁄2 tbsp redcurrant jelly 150ml (5fl oz) lamb stock 150g (51⁄2oz) blueberries 2 tbsp finely chopped mint METHOD 1 Season the lamb noisettes with salt and pepper. Heat half the oil in a large, heavy frying pan and fry the noisettes for 4–6 minutes on each side, or until golden brown but still slightly pink inside. Remove on to a plate and cover with foil. 2 Add the remaining oil to the pan and fry the onions for 2–3 minutes, then stir in the redcurrant jelly and stock. Stir until the jelly is dissolved and the liquid comes to the boil. 3 Add the blueberries and simmer, uncovered, for 2 minutes, then add the mint. 4 Serve the lamb with the sauce spooned over.

This dish makes a tasty and wholesome supper. Kidneys with mustard sauce INGREDIENTS 4 lamb’s kidneys 30g (1oz) butter 1 tbsp olive oil 1 large onion, finely chopped 2 garlic cloves, crushed 8 chestnut mushrooms, sliced 3 tbsp vermouth or red wine 4 tbsp vegetable stock 2 tsp Dijon mustard salt and freshly ground black pepper METHOD 1 Peel away any skin from the kidneys and cut out the core and membranes. Soak for 5–10 minutes in a little milk or water, then drain, and pat dry on kitchen paper. 2 Heat the butter and oil in a frying pan, add the onion, and fry over a medium heat, stirring frequently, for 2–3 minutes. Increase the heat, add the kidneys and garlic, and fry for 2–3 minutes, stirring. 3 Add the mushrooms, fry for a further 2–3 minutes, then add the vermouth or red wine and the stock, and allow to bubble for 1 minute. 4 Reduce the heat, cover, and cook for 4 minutes, or until the kidneys are tender and cooked through. Stir in the mustard and seaso...

Pork chops with green peppercorn sauce These soft, mild peppercorns add a gentle spice to the creamy sauce. INGREDIENTS 4 lean pork loin chops salt and freshly ground black pepper 1 tbsp sunflower oil For the sauce 30g (1oz) butter 1 large shallot, finely chopped 4 tbsp dry sherry 11⁄2 tbsp green peppercorns in brine, rinsed, drained, and lightly crushed 150ml (5fl oz) chicken stock 4 tbsp crème fraîche METHOD 1 Trim the chops of excess fat and season with salt and pepper. Heat the oil in a large, heavy frying pan on medium heat and fry the chops for 6–8 minutes on each side, depending on thickness, until golden brown and the juices run clear. Remove from the pan to a warm plate and cover with foil. 2 Meanwhile, make the sauce. Melt the butter in the pan and fry the shallot over medium heat for 4–5 minutes, stirring often, until soft but not browned. Stir in the sherry and simmer for about 1 minute. Add the peppercorns and stock, bring to the boil, and simm...

This is a Danish classic, made here with chicken instead of veal. Frikadeller INGREDIENTS 250g (9oz) minced pork 250g (9oz) minced chicken or turkey 1 onion, grated 60g (2oz) fresh white breadcrumbs 5–6 tbsp milk 1⁄2 tsp dried thyme salt and freshly ground black pepper 1 egg, beaten flour, for dusting sunflower oil, for shallow frying 1 lemon, cut into wedges, to serve METHOD 1 Put the pork, chicken, onion, breadcrumbs, milk, and thyme in a large bowl. Mix together and season with salt and pepper. 2 Stir in the egg and a little extra milk, if necessary, to make the mixture soft but not sticky. With lightly floured hands, shape the mixture into 16 small balls. 3 Heat the oil in a frying pan and fry the meatballs over a medium heat for 8–10 minutes, turning often, until golden brown. 4 Drain on kitchen paper, then serve while still hot, with lemon wedges.

Chicken fajitas with tomato and avocado salsa This speedy version of the Mexican favourite uses clever short-cuts to achieve the flavours of the original. INGREDIENTS 1 tbsp olive oil 2 onions, sliced into strips 2 red peppers, deseeded and cut into strips 2 green peppers, deseeded and cut into strips 2 red chillies, deseeded and finely chopped 2 garlic cloves, sliced 4 skinless chicken breast fillets, cut into strips 1 small glass of dry white wine handful of coriander leaves, finely chopped 12 corn tortillas METHOD 1 First, make the salsa. Halve, stone, peel, and chop the avocado. Put in a bowl with the tomatoes, spring onions, and parsley. Drizzle over the olive oil and vinegar. Season with salt and pepper. 2 To make the chicken fajitas, heat the oil in a large frying pan over a low heat. Add the onions and red and green peppers, and sauté for 5 minutes until starting to soften. Stir through the chilli and garlic, and cook for a few seconds. 3 Increase the heat to medium-high, ...