Bumjump

Category: Main Course

  • Pizza with Yogurt

    Pizza with Yogurt

        125g self-raising brown or self-raising wholemeal flour, plus extra for dusting

        125g full-fat plain yoghurt  + pinch fine sea salt

    For the topping

        1 yellow or orange pepper, seeds removed and thinly sliced

        1 courgette, cut into 1cm/½in slices

        1 red onion, cut into thin wedges

        1 tbsp extra virgin olive oil, plus extra for drizzling

        ½ tsp dried chilli flakes

        50g  ready-grated mozzarella or cheddar, goats’ cheese, broken into small chunks, or 1 mozzarella ball, sliced or roughly torn

        freshly ground black pepper +     fresh basil leaves, to serve (optional)

    For the tomato sauce

        6 tbsp passata sauce (approximately 100g) +     1 tsp dried oregano

    Method     Preheat the oven to 220C/200C Fan/Gas 7.

    put the pepper, courgette, red onion and oil in a bowl, season with lots of black pepper and mix together. Scatter the vegetables over a large baking tray and roast for 15 minutes.

    pizza base. Mix the flour and salt in a large bowl. Add the yoghurt and 1 tablespoon of cold water and mix with a spoon, then use your hands to form a soft, spongy dough. Turn out onto a lightly floured surface and knead for about 1 minute.

    Using a floured rolling pin, roll the dough into a roughly oval shape, approx. 3mm/⅛in thick, turning regularly.

    Transfer the roasted vegetables to a bowl. Slide the pizza dough onto the baking tray and bake for 5 minutes. Take the tray out of the oven and turn the dough over.

    For the tomato sauce, mix the passata with the oregano and spread over the dough. Top with the roasted vegetables, sprinkle with the chilli flakes and then the cheese. Bake the pizza for a further 8–10 minutes, or until the dough is cooked through and the cheese beginning to brown.

  • Spicy Vegetables

    • 1 tblsp sunflower oil
    • 1 large onion
    • 2 large peppers
    • 1 can tomatoes
    • 1 can red kidney beans
    • 8-10 mushrooms sliced
    • Broccoli cook quickly – should not be mushy (you could use cauliflower or carrots)
    • Heaped teasp turmeric
    • Chilies to taste
    • Grated ginger – half thumb
    • 1 vegetable stock cube
    • 1 tblsp tomato paste

    Fry onions and peppers and mushrooms until soft, add ginger, chilli and turmeric. Add tomatoes, stock cube and tomato paste. Add beans and cooked broccoli. Taste to see if it needs salt. Serve with rice and guacamole.

  • Cabbage Vadai

    Makes 15-20

    • 170g split peas
    • 120g cabbage
    • 150ml water
    • 1 teas asafoetida powder
    • 4 chillies
    • 1 large onion
    • 2 tbls peas (optional)
    • 1 bunch chopped coriander
    • Salt + pepper
    • Oil for deep frying

    Method 1: Soak split peas in water for 2 hours, drain put in blender with asafoetida, chillies and salt. Place in mixing bowl with finely chopped cabbage and finely chopped onion. Form into balls. Deep fry until brown

    Alternative method: Soak split peas 2 hours, cook in pressure cooker 5 mins until still slightly crunchy drain well. Put in blender with asafoetida, salt and chillies. Microwave onion and cabbage 3 mins and add to pea mixture. Form into balls and fry in a little oil.

  • Maarit’s Gravad Laax

    • 2 x 250gm salmon steaks with skin – should be same size and if possible same thickness
    • 37gm sea salt
    • 37gm brown sugar
    • half teas black pepper
    • half lemon zest
    • 10gm dill

    Method: Blend the marinade ingredients to a paste in a food processor. Place a filet, skin down on a sheet of cling film and spread the marinade on top and the second filet (skin side outside). Wrap in cling film and place in a dish (there will be liquid) in a cool place or in the fridge for 24-48 hours. Drain off the marinade (you may need to wash off remaining salt) before serving – slice finely. Can be frozen.

    Dill sauce – ingredients

    • 10gm dill
    • 2 tbls Dijon mustard
    • 2 tbls wine vinegar
    • 2 tbls honey
    • 2 tbls sunflower oil

    Blend to a smooth paste

  • Farfar’s butternut squash curry

    Ingredients – serves 2

    • 400 gm butternut squash
    • 1 can chick peas or red beans or equivalent of cauliflower
    • 1 onion
    • 1 tbs oil
    • 2 cloves garlic
    • thumb size ginger
    • 1 tsp tumeric
    • 1 tsp coriander
    • 2 cardamoms
    • lemon grass 1-2 stalks (optional)
    • 1 chilli finely chopped
    • 1 veggie stock cubes + ~ 125ml water
    • 200 ml coconut milk
    • 1 tbs lemon juice
    • half tbls mustard seeds
    • half handful fresh coriander (optional)

    Cook butternut until soft. (in microwave with water or oven with oil) Soften onion in oil in frying pan. Blend garlic, ginger, lemon grass, add to onion, add all spices. Add butternut, chick peas and stock, lemon and simmer for a few minutes. Add coconut milk, add mustard seeds. Just before serving add fresh coriander roughly chopped.

  • Smoked salmon fish cakes

    Ingredients – 2 portions

    • 150gm smoked salmon
    • 300gm mashed potato
    • Good handful of fresh parsley
    • 1 tbls olive oil

    Chop up salmon in blender with parsley. Cook potatoes (no salt) until soft and mash with salmon and parsley add olive oil. Form into fish cakes and fry until brown on both sides approx. 10 mins

  • Chicken with pak choi

    Ingredients – serves 2

    • 2 chicken breasts
    • 1 large onion
    • 1 tsp sesame oil
    • Chunk of grated ginger
    • 1tbls lemon juice
    • 1tbls fish sauce
    • ½ tsp coriander – or fresh coriander
    • ½ tsp chili powder or fresh chili
    • 2 pak choy

    Slice and marinate chicken breast – in 1 tbls soy sauce, 1 tbls vodka, 1 tbls water, 1 tsp cornflour

    Cut each pak choy into 4 lengthways  –  microwave 5 mins until soft

    Add sesame oil to frying pan add onion fry until soft, add chicken with marinade cook well, add spices, ginger and lemon juice, add more water if mixture is too thick.

    Simmer on low heat for 10 minutes with lid on

  • Salmon in puff pastry

    Ingredients

    270 – 300gm fresh salmon thickness approx 3 cm

    1 large red pepper

    1 packet puff pastry

    Roll out pastry so there is enough space to cover the fish and close the sides, place fish in the middle and place cooked and skinned pepper on top, seal closed with beaten egg and brush beaten egg on top make a few small slits in the pastry. Cook at 180 deg for 20 minutes, if your fish is thicker you may need to cook for a little longer (although I don’t mind my fish a little pink in the middle)

    Sauce:

    Add 1 tsp fish stock (poisson fumée) to 100 ml cheap white wine add 1 tsp cornflour, bring to boil, stir constantly while thickening

  • Chicken and broccoli pasta

    Ingredients – for 2

    1 large chicken breast sliced

    1/2 large broccoli head

    70gm pasta (fusilli) per person

    1 large onion

    1 carton sour cream

    1/2 chicken stock cube

    For chicken marinade – 1tbls soy sauce, 1 tbls vodka, 1 tbls water, 1 tsp cornflour

    Method

    Marinate chicken for at least 20 mins. Cook chopped onion 3 mins in microwave (covered), In frying pan add chicken and onion and cook well, add stock cube. Boil pasta until “aldente” drain well put into cold water to stop sticking, drain again. Cook broccoli until still slightly crunchy drain well. Add pasta and broccoli to chicken – heat, then add sour cream and heat slowly – do not allow cream to boil it may curdle. Serve with Gran Padano or Parmigano

  • Chicken, bean and cabbage cassoulet

    Ingredients

    • 200gm dry white beans or can
    • 1 large chicken breast
    • ½  white cabbage
    • 1 large onion
    • chicken stock cube
    • 2tbs vinegar
    • Salt + pepper

    Soak beans overnight in plenty of water, cook in pressure cooker for 13 mins

    Marinate sliced chicken in 1 tbsp soy sauce + 1tbsp vodka + 1tsp cornflour + 1tbs water for at least 20 mins squidge with fingers

    Chop cabbage finely – fry in frying pan with vinegar until cooked (crunchy is good don’t overcook)

    Cook onion covered in microwave 3 mins with a little oil, add to frying pan with chicken and cook completely add stock cube. Add cabbage and beans and stir well

    Note: can have interesting effects on digestion

  • Spicy bean pancakes

    Ingredients

    • 1 large can red beans
    • 5-6 small tomatoes skin removed and chopped
    • 1 red pepper sliced
    • 1 large onion
    • Cook some of, or all of, small courgettes, pieces of broccoli, green beans (any veg that needs eating today) or ½ can sweet corn
    • veggie stock cube
    • 1 tsp turmeric
    • ½ tsp chili chopped (depends on strength of chili’s)
    • Grated gruyere
    • 3 tbsp sour cream
    • Salt + pepper

    Pancakes: 1 egg + 100gm plain flour + 300ml milk

    • Beat pancake ingredients together to make 3 large thin pancakes
    • Cook onions covered in microwave 3 mins with a little oil. In frying pan add onions + turmeric + chili + tomatoes cook until soft, and then add any other cooked vegetables + drained beans + stock cube + S&P to taste
    • Fill centre of pancake with filling, roll up, spread sour cream on top and sprinkle with grated cheese. Cook for 15 min in oven 180 C in greased dish
    • Note: could be served with rice instead of pancakes

  • Stuffed Courgette/pepper

    Ingredients

    • 1-2 large courgettes that have escaped surveillance or 2/3 peppers
    • 250gm minced beef
    • 180gm lentils cook 13 min in pressure cooker
    • 3-4 small tomatoes skin removed and chopped
    • 1 large onion
    • Beef stock cube
    • 1 tsp turmeric
    • ½ tsp chili chopped (depends on strength of chili’s)
    • Grated gruyere
    • Salt + pepper

    Filling:

    Cook onions covered in microwave 3 mins with a little oil. Fry onions + turmeric +chili and mince in frying pan. Add tomatoes cook until soft, and then add lentils + stock cube + S&P to taste

    Cut courgette/pepper in half and scoop out all seeds put on the barbeque (high temp 3 mins each side) or in oven. Important: the courgette must be still firm do not overcook. Peppers should be softer

    Fill centre of courgette/pepper with filling and sprinkle with grated cheese. Cook for 15 min in oven 180 C in greased dish

    Note: filling can be used to make puff pastry pie or thinned down a little could be used as pasta sauce