Rotarylicious Meals

TEN DELICIOUS RECIPES FOR YOU TO TRY !

ROTARYLICIOUS TASTY DISHES

DELICIOUS, NOURISHING, AFFORDABLE, EASY TO PREPARE

ALL RECIPES SERVE 4
Please be mindful of any allergens

1.  FRESH CHICKEN & MUSHROOM SUPREME
with Roasted Broccoli, Ginger and Creamy Chive Potatoes 

2.  LIME MARINATED AND GRILLED FRESH SALMON FILLET
with Sautéed Asparagus and Roast Sweet Potato

3.  TRADITIONAL LANCASHIRE LAMB AND BROWN ALE HOT POT

4.  STICKY JACK DANIELS GAMMON STEAK
with Fruity Apple and Celery Salad

5.  BEEFBURGER STROGANOFF
with Buttered Rice and Walnuts

6.  HAM LEEK AND BLUE CHEDDAR COBBLER
with Fresh Green Salad and Spiced beetroot

7.  ROAST COD FILLET WITH A LEMON PARSLEY & PARMESAN CRUST

8.  VEGETABLE JALFREIZI
with Poppadoms and fluffy Basmati Rice

9.  EASY PORK NOODLE

10.  STEAK AND STOUT PIE
with Creamy Potatoes with French Mustard

 1. FRESH CHICKEN & MUSHROOM SUPREME 

Served with Roasted Broccoli and Ginger and Creamy Herb & Chive Potatoes

A fresh chicken breast cooked in a supreme sauce with mushrooms onion, bacon, garlic and
fresh double cream, seasoned with Dijon mustard, oregano and thyme

INGREDIENTS:

4 skinless chicken breasts, approx weight each 150 grams          
1 tbsp olive oil
1 onion, finely chopped
2 bay leaves  
1 tsp each of chopped tarragon, oregano and thyme
1 Glass of dry white wine 
4 rashers of smoked back bacon – cut into small pieces
100 grams button mushrooms - thickly sliced
2 tbsp plain flour
3 garlic cloves,finely crushed
30 ml of fresh milk
1 tbsp of Dijon mustard
400 ml fresh chicken stock or stock made with chicken bullion
400 ml fresh double cream 
1 tsp salt and pinch of ground black pepper to season
2 tbsp butter 

METHOD:

1. Brush a sauté/frying pan (big enough to take four chicken breasts) with half the oil.
2. Place pan on a medium heat and add the butter and allow to melt.  Add the chicken
        breasts.  Cook for 4 to 5 mins, turning regularly until chicken is lightly browned on
        both sides.
3. Remove pan from heat.  Take chicken from the pan and keep warm.   Return the pan
        to the heat and add the rest of the oil.   Add chopped bacon, crushed garlic, onion and
        mushrooms, herbs and bay leaves and stir fry until cooked and soft.
4. Sprinkle in the flour a little at a time with the mustard and stir well to combine.  Add the
        stock, milk and white wine slowly and finally the cream.   Allow to come to the boil while
        stirring, then turn heat down to low.  Return the chicken to the sauce in the pan and
        simmer on a low heat gently for 5-8 mins.
5. Check that the chicken is cooked.  Serve with roasted broccoli with ginger and soft
        buttery creamy herb and chive potato (recipes below).
6. Alternatively, serve with crusty French bread instead of potato.

ROASTED FRESH BROCCOLI WITH GINGER

INGREDIENTS:

1 kg fresh broccoli
50 g melted butter
1 tbsp olive oil
5 cm piece of peeled and grated fresh ginger
Salt and black pepper to season

METHOD:

1. Preheat oven to 420 f, Gas Mark 7
2. Line a large rimmed baking sheet with buttered greaseproof paper.
3. Trim, wash and cut the broccoli into spears.  Put broccoli into a large bowl.  Sprinkle
        on the ginger, oil, melted butter, a generous pinch of salt and pepper and the garlic
        cloves. Toss in the broccoli until well coated.
4. Remove from bowl and place on top of the paper on the baking sheet and drizzle
        evenly with the remaining oil left in the bowl.
5. Roast the broccoli for 12 – 15 minutes until it is tender and beginning to caramelise.
        Serve with a pinch of black pepper sprinkled over.

CREAMY HERB AND CHIVE POTATO

INGREDIENTS:

1 kg potatoes
50 grams butter
250ml fresh double cream
1 tbsp fresh chives
1 tbsp fresh basil
Salt & black pepper

METHOD:

1. Wash, peel and chop potatoes into 5 cm pieces approx.
2. Finely chop the chives and basil.  Put the potatoes in a pan and cover with cold water and a
        pinch of salt.  Bring to the boil and cook until tender.  Drain, return to the heat for a few minutes
        to let them dry out a little while stirring.  Remove from heat and using a potato masher, mash
        until smooth and lump free.
3. Heat the butter with the cream in a saucepan over a low heat until the butter has melted and
        the cream is hot.  Gradually add this mix to the potato and beat with a wooden spoon until
        smooth.  Stir in the chives and basil and taste for seasoning.  Serve. 

2.  LIME MARINATED & GRILLED FRESH SALMON FILLET
     WITH SAUTÉED ASPARAGUS AND ROASTED SWEET POTATOES

INGREDIENTS:

4  x 250 g fresh salmon fillets
8 lime slices and juice and grated zest of 1 lime
60 g butter melted
1 tbsp of olive oil
1 tbsp of balsamic vinegar
2 tsp Dijon mustard
¼ tsp ground ginger
½ tsp salt
¼ tsp black pepper
2 cloves crushed garlic
Bunch of fresh dill, finely chopped

METHOD:

1. Butter a casserole dish large enough to take the four salmon fillets.
2. Squeeze the juice of a lime into a bowl with the mustard vinegar, ginger and crushed
        garlic and whisk.
3. Place the salmon steaks in the casserole dish.  Season the salmon with a little salt and
        black pepper and sprinkle with the chopped dill and lime zest.
4. Pour the ingredients from the bowl over the salmon.  Cover with a lid.  Marinate in the
        fridge for two hours.  After two hours, remove salmon, brush with melted butter and grill
        for 4-6 mins, turning over once.
5. Garnish with the lime slices.  Serve with sautéed asparagus and roasted sweet potatoes
        (recipes below).

SAUTÉED ASPARAGUS SPEARS

INGREDIENTS: 

45 g young asparagus spears
Juice of 1 lemon
Pinch each of black pepper and salt
3 tbsp butter
1 tbsp of oil

METHOD:

1. Melt the butter in a large pan with the oil
2. Add lemon juice
3. Add asparagus and seasonings
4. Cover and cook for 5-8 mins until tender, depending on the thickness of the asparagus
5. Serve and enjoy

ROASTED SWEET POTATO WITH THYME

INGREDIENTS:

1 kg sweet potatoes
1 sprig of thyme, finely chopped
1 sliced red onion
4 tbsp olive oil
Pinch of salt and black pepper

METHOD:

1. Pre-heat oven to ???
2. Wash, peel and chop sweet potatoes into quarters
3. Soak in cold water in the fridge for two hours to help potatoes crisp up when cooked.
        Drain well and put into large shallow roasting tin, sprinkle with seasoning,
4. Spread the potatoes out to prevent them going mushy.  Add thyme, red onion and
        drizzle with the oil, mixing it around well.
5. Roast in pre-heated oven for 30 to 40 mins.  Remove from oven then stir the potatoes
        around in the hot oil and put back in oven for approx 10 mins, until potatoes are browned
        and crisp on the outside and tender when pierced with a fork.
6. Cook until really crispy.  Serve sprinkled with a little salt

Note: Cooking times may vary slightly depending on potato size.


3.  TRADITIONAL LANCASHIRE LAMB BROWN ALE HOT POT

INGREDIENTS:

50 g butter
2 tbsp plain flour
1 kg diced stewing lamb (shoulder of lamb)
500 ml lamb stock
2 bay veaves + 1tbsp chopped thyme
1 stick celery - diced
1.5  Kilo potatoes
500 g fresh carrots
250 g turnip
3 lamb kidneys
2 medium onions
2 tsp Worcestershire sauce
1 bottle of brown ale

METHOD:

1. Wash and peel all vegetables and potatoes.
2. Slice potatoes thinly and keep in cold water to add at last moment.
3. Dice the carrots, turnip celery and onions.
4. Remove the excess fat from the kidneys and dice.
5. Season the diced lamb by tossing with the salt and pepper mixed with the plain flour.
        Make sure it is well coated
6. Place a large casserole pot on top of the cooker on a medium heat.  Add half the butter
        to melt, then seal and brown the diced lamb and kidneys in the butter.
7. When browned, take the meat from the pan with a slotted spoon and put in a bowl. 
        Retain the juices in the pan and put pan back on the heat.



8. Add all the vegetables except the potatoes.  Stir and slightly colour the vegetables
        slowly.  Add the lamb, stock and beer slowly, bring to the boil then reduce the heat
        to a simmer.   Add the bay leaves and thyme.  Cover with a lid and cook on a medium
        heat for one and a half hours or until meat is cooked and tender.  Time will depend on
        the type of lamb used.
9. When meat is cooked, drain the potatoes and arrange the slices in layers to cover the
        meat around the dish on top of the stew.
10. Sprinkle with salt and black pepper then drizzle the potato topping with a little more
        melted butter.  Put back in the oven without a lid until potato slices are cooked and
        have a nice colour. Time will depend on how thick/thin the slices are.
11. Serve with sliced pickled red cabbage

4.  STICKY JACK DANIELS GAMMON STEAKS

INGREDIENTS:

250 ml tomato ketchup
2 tbsp balsamic vinegar
2 shallots, finely diced
2 garlic cloves, crushed
100 ml Jack Daniels whiskey
100 g soft brown sugar
2 tbsp honey
1 tbsp paprika
1 tsp chilli sauce
Juice of 2 oranges + 1 orange for garnish
4 tbsp Worcestershire sauce
2 tsp Dijon mustard
100ml apple juice
4 x lean gammon steaks (approx weight each 250 g)
1 tbsp oil
Salt & black pepper
Parsley sprigs to garnish

METHOD:

1.  Put all ingredients except the gammon into a pan on top of the cooker and bring
        to the boil.
2. Boil and stir until sauce begins to become sticky.
3. Turn down low and carry on simmering on a very low heat while gammon is cooking.
4. Brush the gammon on both sides with oil and season, then place under a hot grill.
5. Quickly seal the gammon on both sides then place in a shallo oven pan.
6. Pour the sauce over the gammon and cook in the oven for approx.
15 mins. at 200 c, Gas 6.
7. Serve with the sauce on the gammon as a glaze.  Garnish with slices of orange
        and parsley sprigs.
8. Serve with a fruity apple and celery salad (recipe below) and baked sweet potato.

FRUITY APPLE CELERY & WALNUT SALAD

INGREDIENTS

4 sticks celery
2 dessert apples (washed but unpeeled)
1 Bunch of spring onions
75 g watercress
2 tbsp of walnuts

Vinaigrette Dressing

2 tbsp olive oil
1 tbsp apple cider vinegar
1 tbsp honey
1 crushed garlic clove
1 tbsp capers
2 tbsp of natural yoghurt
75 g of watercress
1 tbsp of sunflower seeds

METHOD:

1. Peel, trim and wash the celery
2. Finely slice the celery and spring onions
3. Grill (or bake) the walnuts until they smell toasty
4. Combine the vinaigrette dressing and capers in a bowl
5. Core and slice the washed apple into very thin strips
6. Combine the apple with the celery and watercress and lightly toss together
7. Drizzle with the vinaigrette
8. Add the toasted walnuts and seeds.
9. Lightly season and serve

5.  BEEFBURGER STROGANOFF

A more economical version than fillet steak but just as tasty

INGREDIENTS

2 tbsp olive oil
1 bunch of spring onions
2 cloves garlic
100 g butter
250 g mushrooms
50 g plain flour
4 x 225g 100% beefburgers
200 g crème fraiche
1 tsp french mustard
150 ml beef stock.  (Can be made from stock cube)
1 tsp salt
2 tsp ground black pepper

METHOD

1. Lightly coat the beef burgers in a little seasoned flour
2. Peel and finely slice the onions.
3. Peel and finely chop the garlic
4. Peel and thickly slice the mushrooms
5. Heat oil in sauté/frying pan, add onions and garlic and cook until softened.
6. Add a little splash of water if it starts to dry out.
7. Add the butter and when it is foaming slightly, stir in the sliced mushrooms.
        Cook for 2-3 minutes.  Season with salt and pepper.  Add in the burgers and
        cook for 5 mins.
8. Keep turning the burgers to seal both sides.
9. Take burgers from pan and keep warm.
10. Splash in a little more oil if pan is dry.
11. Slowly add the remaining ingredients to the pan (crème fraiche, french mustard,
        beef stock and brandy)
12. Cook on a low heat to combine ingredients while stirring.
13. Put burgers back into the sauce and cook on medium heat for 3-5 mins turning once. 
14. Check seasoning and serve on a bed of buttered rice with walnuts and roast broccoli.

BUTTERED RICE WITH WALNUTS

INGREDIENTS

100 g butter
500 ml water
1\2 tsp cayenne pepper
1\2 tsp salt
300 g basmati rice
50 g chopped walnuts
5 spring onions, very finely diced
50 g brown sugar

METHOD

1. Melt butter in a pan with a tight fitting lid over a medium heat.  When butter
        bubbles, add in pepper, brown sugar and salt.  Cook while stirring for one minute.
2. Add the rice and the onions and stir until every grain is coated with butter.  Stir in
        the water and bring to the boil.
3. Gently shake and swirl the pan to settle the rice to an even layer.  Reduce the heat
        to medium low and cover pan with tight fitting lid.  Turn off heat and leave to rest in
        the pan in a warm oven until fully cooked.  Do not stir yet.
4. Remove lid and use a fork to fluff up rice.  Season and add the walnuts 

6.  HAM  LEEK AND BLUE CHEDDAR COBBLER

A tasty way to use up left over ham

INGREDIENTS

2 tbsp olive oil
400 g leeks
450 ml vegetable stock
100 g self raising flour plus a little extra for rolling out
75 ml natural yoghurt
1 bunch chopped fresh thyme
140 g frozen or fresh peas
800 g of diced cooked ham
600 g of blue Cheddar cheese
1 glass of Rose wine
1 apple grated
Salt & black pepper to season

METHOD

1. Preheat oven to 200 c, Gas 6
2. Trim, wash and chop up the leeks
3. Heat 1 tbsp olive oil in a pan and cook leeks until they begin to soften.
4. Add the stock and the wine and simmer on a low heat for 5 mins.
5. Tip the flour into a bowl, make a well in the centre then add the yoghurt,
        remaining oil, thyme leaves and a little salt and black pepper. 
6. Mix together to bring to a soft dough.  Divide into four and form into
        ‘scone like’ rounds for cobbles
7. Stir the peas, ham and grated apple in with the leeks and divide into four
        individual pie dishes or one large enough for four. 
8. Sprinkle with chopped thyme and the grated blue cheddar cheese.
9. Top the pot\pots with the Cobbler rounds
10. Brush lightly with a little milk
11. Bake for 20 mins
12. Serve with fresh green salad and a little spiced beetroot.

7.  ROAST FRESH COD WITH A LEMON, HERB AND PARMESAN CRUST

INGREDIENTS:

100 g of soft white breadcrumbs
4 pieces cod fillet (approx 200 g each)
3 tbsp finely chopped flat leaf parsley
2 tbsp of finely chopped chives
2 tbsp of finely chopped oregano
2 garlic cloves, crushed
2 lemons (1 finely grated lemon and juiced and 1 cut into cut into wedges
65 g butter, melted
50 g grated Parmesan cheese
Salt & black pepper to season

METHOD

1. Grate one of the lemons for zest then use it for the juice
2. Finely chop the herbs
3. Crush the garlic cloves
4. Melt the butter
5. Pat dry the cod then season with salt and black pepper
6. Place the fish on piece of a buttered greaseproof paper on an oven tray
7. Mix the breadcrumbs with the herbs, lemon zest, salt, black pepper and
        Parmesan
8. Add the melted butter
9. Then add a squeeze of lemon juice
10. Mix thoroughly with your fingers until combined
11. Divide the crumb mix into four and press the mix firmly on top of each piece
        of Cod to form an even crust.
12. Bake at 200 fan, Gas 6 for 20 mins until the crust is browned and the fish is
        cooked through.  Serve immediately with a mixed fresh salad and baby
        new potatoes

8.  VEGETABLE JALFREZI 

INGREDIENTS

1 Onion
1 fresh red chilli
5 cm piece of ginger
2 cloves of garlic
½  bunch of fresh coriander
1 red pepper
1 yellow pepper
½ cauliflower
2 ripe tomatoes, chopped
Small tin of chickpeas, drained
140 g jar of Jalfrezi curry paste
25 g butter
1 tin plum tomatoes
2 tbsp Balsamic vinegar
1 lemon
150 g natural yoghurt
1 small butternut squash
2 tbsp of vegetable oil
Salt and pepper to season

METHOD

1. Peel, halve and roughly chop the onion. 
2. Finely slice the chilli, then peel and finely slice the garlic and ginger.
3. Pick the coriander leaves.
4. Halve, deseed and roughly chop the red and yellow peppers.
5. Break the cauliflower into florets discarding the leaves and the stem.
6. Halve the butternut squash, scoop out and discard the seeds. Remove any
        thick skin and chop into small dice.
7. Heat the oil and butter in a large casserole pan on a medium heat.  Add the
        onions, chilli, ginger, and garlic and cook until softened and golden.
8. Add the peppers, squash and chickpeas and Jalfrezi curry paste.
9. Add the cauliflower and tinned tomatoes (break up the tinned tomatoes)
10. Add vinegar with 150 ml of water and stir.
11. Bring to the boil then turn down heat to a low simmer for 45 mins with lid on.
        After 30 mins remove the lid.
12. When the vegetables are tender, taste and season with salt and pepper.
13. Serve with poppadoms, fluffy rice and a wedge of lemon to squeeze over.

9.  EASY PORK NOODLE STIR FRY

INGREDIENTS

3 tbsp sesame oil
400 g  pork mince
400 g egg noodles
5 cm piece ginger
3 garlic cloves
350 g of prepared stir fry vegetables  (mixture of sliced baby sweet corn,
mange tout, bean sprouts, carrots, red and yellow peppers and spring onions)
4 tbsp soy sauce
2 tsp cornflour
4 tbsp sweet chilli sauce

METHOD

1. Heat the oil in a wok or frying pan and add the pork mince
2. Stir and fry over high heat until the meat browns.
3. While the meat is cooking pour boiling water over noodles and set aside
        for noodles to soften, 8-10 mins
4. Add ginger, garlic and all the vegetables to the pork and stir fry for 3-5 mins.
5. Mix 1 tbsp soy sauce with the cornflour to make a paste.
6. Add to the pan the remaining soy sauce, the chilli sauce and 2 tbsp of water.
7. Drain the noodles and add to the pan.  Cook over a medium heat until the
        sauce coats the noodles and serve.

10.  STEAK AND STOUT PIE

INGREDIENTS

330 g ready rolled shortcrust pastry (for the base)
330 g ready rolled puff pastry (for the lid)
Plain flour for dusting
1 beaten egg to glaze

For the filling

800 g chuck steak cut into bite size pieces
1 large onion
3 tbsp plain flour
1 sprig of fresh thyme
2 bay leaves
300 ml beef stock
500 ml Irish stout such as Guinness
150 g button mushrooms
2 large carrots, peeled and diced

METHOD

1. Preheat oven to 160 c, Gas 3
2. Lightly grease a pie dish that will serve four and ensure the pastry base
        is big enough to fit it.
3. Roll the pastry out a little bit bigger than the dish.  This gives the little overlap
        necessary to seal to the lid.  Keep in the fridge until ready to use.
4. Heat the oil in a large casserole pot on a high heat and add the beef and stir
        until evenly browned.
5. Transfer the meat from the pan into a bowl, reduce the heat and add a little
        more oil into the pan.
6. Add the onions and garlic and cook until softened, stirring frequently.
7. Add the beef back in and any juices into the pan.
8. Add the thyme, bay leaves, stir in the flour and mix well until incorporated.
        Gradually add the stock, keep stirring
9. Pour in the stout slowly until well mixed.
10. Add the carrots and mushrooms.
11. Taste the pie filling then add salt and pepper as required and bring up to
        the boil.  Turn off heat and transfer to the oven and cook until beef is tender
12. When filling is cooked and beef is tender, set aside to cool.
13. Once cool, use a slotted spoon to transfer into the pastry lined dish.  Add enough
        of the sauce to cover the filling.  Keep any sauce that’s left and pass through a
        sieve to serve as a gravy with the pie.
14. For the pastry lid, roll out the puff pastry to fit dish.  Cut out pastry to for the top
        of the pie.
15. Brush a little beaten egg around the lip of the pastry in the pie dish to seal.
        Place the puff pastry on top and press down around the edge to seal.
16. Crimp the edges with a fork and cut a small cross in the centre of the pie lid to
        allow the steam out.
17. Brush with egg and bake in a hot oven until pastry is browned and crisp for
        approx 15 mins
18. Serve with creamed potato with a little French mustard added.