Red lentil & mushroom lasagne

For the sauce

Make a traditional beef ragu or Bolognese sauce using your favourite recipe but substitute red lentils for minced beef  – be careful not to over cook the lentils!

For the mushroom layer

Pan-fry sliced mushrooms in olive oil
When they have released & reabsorbed their water add some finely chopped garlic & chives to the pan
Fry for a couple of minutes on a medium heat
Season with salt & pepper

For the lasagne

Spoon 1/3 of the lentil sauce into a oven-proof dish
Cover with lasagne sheets
Make a béchamel/white sauce and drizzle 1/4 of the sauce over the lasagne sheets
Sprinkle over some grated mature cheddar
Add another layer of lasagne sheets
Spread the cooked mushroom & chive mixture over the lasagne
Drizzle over another 1/4 of the béchamel/white sauce and some more grated mature cheddar
Repeat until you have used up your ingredients and finish with the remaining white sauce and more grated Cheddar

Cook for about 40 minutes at 200C/400F/Gas 6 or until the pasta is soft, the cheese is golden and the sauce bubbling!

This dish freezes well both cooked and uncooked.

Variation

Use kidney beans instead of lentils & add some chilli and ground cumin to the ‘ragu’
Add a little chopped fresh coriander to the mushroom mix
Use flour tortillas cut to size instead of lasagne sheets
Use a combination of mature Cheddar and grated mozzarella

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Baked squash stuffed with quinoa & halloumi

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Hollow out squash & par-bake

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Saute the scooped out squash & garlic in olive oil

Fill the par-baked squash with the sauteed squash + cooked quinoa + skinned seeded tomatoes + blanched spinach + chopped marinated olives + chives + dill + paprika + diced +  halloumi

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Return to oven and cook through

Pea pancakes with poached eggs

pea pancakes

Put cooked peas (frozen are fine) + cornflour + beaten egg + S&P in food processor and blitz to make a purée/pancake batter

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Make this as fine or coarse as you like

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Add chopped parsley + finely sliced spring onions

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Fry in small batches in a good non-stick pan with a little olive oil

Keep warm in the oven or re-heat in low oven as necessary

Poach eggs in simmering water with a dash of white wine vinegar added

Gently remove with slotted spoon

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Top warm pea pancakes with poached egg and sprinkle with chopped chives or more spring onions

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Ideal for Sunday brunch – & gluten-free too!

Great with watercress garnish or some pan-fried chorizo if you fancy

 

Gazpacho

 

Gazpacho - Oxford Tapas Club
Gazpacho – Oxford Tapas Club

Throw in blender:  tomatoes + peppers + cucumber + garlic + onion + bread soaked in water + olive  oil + sherry vinegar + water + S&P

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Gazpacho – Oxford Tapas Club

Chill for a couple of hours

Good with Queen olives

OXFORD TAPAS CLUB – ‘COOKERY SCHOOL’

Gazpacho - Oxford Tapas Club
Gazpacho – Oxford Tapas Club

Welcome to our new ‘Cookery School’ the OXFORD TAPAS CLUB!

Classes focus on the wonderful, unique flavours of Spanish, Catalan & Basque cuisine, with 1 -to-1 and group lesson options available

Drop by & say hola! https://tapascookeryschool.wixsite.com/oxfordtapasclub

Chestnut flour pancakes with creamy mushroom & chive filling

chesstnuts pancakkes

Vegetarian & gluten free

 Chestnut flour pancakes

For the mushroom filling:

Slice mushrooms & sauté in light olive oil

When golden add a little finely chopped garlic & cook for a minute or two

Add a big splash of dry sherry + water + sprig of thyme + sea salt + pepper

 Chestnut flour pancakes

Simmer until the liquid has reduced by half

Add corn flour to thicken the sauce

When cooked through remove the thyme sprig & add a spoonful of mascarpone + chopped chives

chestnut pancakes

For the chestnut pancakes:

120g chestnut flour
80g gluten free flour – I used chickpea flour
1 teaspoon baking powder (optional)
pinch of salt
1 egg
150ml milk
150ml cold water

Mix together all the ingredients to make a thin batter – add more liquid if necessary
Leave to rest in fridge for 5 minutes
Put  1/3 of ladleful of batter into a hot lightly oiled non-stick frying pan
Quickly swirl the batter around to cover the bottom of the pan
Cook for 2 minutes over a medium-high heat
Flip and cook for another minute
Cook the rest of the batter & keep the pancakes warm

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Preheat fan oven to 180°C
Spoon 2 tablespoons of the filling down the centre of a pancake & roll it up
Place in a buttered oven proof dish
Repeat with remaining pancakes & filling
Sprinkle over grated vegetarian ‘Parmesan’ mixed with chopped chives & black pepper.

I used Tesco Everyday Italian hard cheese which is suitable for vegetarians

chestnut pancakes with mushroom filling

Bake for 15 minutes or until piping hot & the cheese is golden

Goes well with balsamic dressed rocket salad

chestnut pancake

Tip:

If making sweet pancakes then use 100% chestnut flour which is naturally sweet and omit the salt. Goes great with Nutella  (or homemade cocoa/cacao toasted hazelnut & vanilla spread) + sliced bananas + vanilla ice cream!

 

Spinach & puy lentil burgers

 

lentil-burger-sugarpepper-cooks-oxford

Cooked puy lentils + chopped blanched spinach + finely sliced spring onions + minced garlic + chopped chillies to taste + grated mature Cheddar + chopped parsley

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Paprika + mustard powder + thyme + ketchup + breadcrumbs +  beaten egg + S&P

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Mix together

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Form into burgers & chill for  a while

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Shallow fry until cooked through

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Tuck into a pitta & top with red onion + gherkin + tomato + lettuce + Emmental cheese

Beef ravioli in a chicken, pancetta and mascarpone sauce

Use 1 large egg per 100g of flour (preferably Tipo 00 or a mix)

Create a well and crack the eggs into it (add tomato puree to the egg at this stage for tomato pasta)

Whisk the eggs together and begin to combine with the flour until you have a soft dough

Knead for 5 minutes or until the dough is smooth and elastic

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Wrap in clingfilm and chill for at least 30 minutes

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Steak + garlic for ravioli filling

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Fry steak for 4 minutes

Add whole garlic cloves and fry for another 2 minutes

Add beef stock S & P

Cover and simmer for 15 minutes

Remove meat and coarsely mince

Return to pan and stir into leafover stock

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Set over a medium heat until the minced beef has just absorbed the leftover stock

Allow to cool

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Mix with breadcrumbs + Parmesan + S & P

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Steak + chicken + pancetta for sauce

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Coarsely mince the meats

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Fry in butter or mild  olive oil until golden

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Add white wine and allow to evaporate slowly over a low heat

Add chicken stock + tomato puree + S & P

Cover & simmer for 30 minutes

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Remove pasta from fridge

Cut off a portion about as large as an orange

Flatten dough with the base of the palm of your hand

Pass through the widest setting on your pasta machine

Fold the two ends into the middle & pass through  a few more times until the pasta begins to fit the width of pasta machine

Dust with flour as required

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The pasta should be silky and have straight sides

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Start to change the dial settings on your pasta machine so you can roll the pasta thinner and thinner

Remember to roll the pasta through each setting 2-3 times

& don’t be tempted to skip any!

For ravioli go to the lowest/thinnest setting

For tagliatelle, linguine, lasagne etc roll out to between 1-2mm thick & then run the dough through your chosen attachment

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Cut the pasta sheet in 2

Make 2 rows of about 1 teaspoon of the ravioli filling on 1 of the sheets

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Lightly brush a little water around each filling

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Top with the second sheet of pasta

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Press down around the dots of the filling

Gently push down around each filling, tightly sealing in the filling and ensuring there is no air left

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Cut the pasta into ravioli with a cutter

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Cook in gently boiling water for 3-5 minutes (depending on size) until al dente and drain

Add mascarpone to the chicken & pancetta sauce

Add cooked ravioli and parsley to the sauce

Equally good with chicken or spinach, pine nut and ricotta filling