RECIPES - STARTERS

From traditional starters such as soup to a cheats guide to peking duck wraps, there is a recipe to suit everyone.

• Carrot, Cumin and fresh Coriander Soup Read more
  

  Serves: 2

  Although cards, flowers and chocolates make an indispensable part of Valentine’s Day, the key to a loved one’s heart is quite often through their stomach! There is no need to make this a stressful event by using complex recipes – try Rangemaster’s tried and tested Valentines menu, prepared by Alison Trinder, Rangemaster Home Economist. Enjoy!

  Ingredients

  • 1 teaspoon cumin seeds
    1 chopped onion,
    1 dessertspoon olive oil
    small pinch chilli powder
    400ml chicken or vegetable stock from a pack or cube
    I bunch coriander, washed
    Small pot low-fat crème fraiche (optional)
    6 medium sized carrots, peeled and chopped
    freshly ground pepper
    crusty bread rolls (optional)
    

  Preparation method

  1. Put the cumin seeds into a small pan and toast over a med/high heat to release their flavours, they will burn easily so keep them moving in the pan.
  2. Fry the onion in the oil until soft. Add the cumin and chilli and cook for a minute before adding the carrots and stock.
  3. Bring to the boil and simmer for 10 minutes or until the carrot is soft. Allow to cool slightly.
  4. Place into a food processor and whiz to a puree with the coriander, saving 2 sprigs.
  5. Return to the pan and reheat adding a little more water or stock if needed.
  6. Taste the soup, seasoning with pepper if necessary.
  7. Pour into bowls and serve with a spoonful of crème fraiche, a sprig of coriander and a warm crusty roll.

  Notes

  The soup; can be made the day before and then all you need to do is reheat it and add the chopped coriander and a dollop of crème fraiche too if you like. You could serve this with a freshly baked, ready to bake roll, warm from the oven.
• Mini Herbed Drop Scones with Feta Cheese Read more
  

  Serves: 2-4

  Great for a canapé

  Ingredients

  • 200g/7oz self raising flour
    1 teaspoon baking powder
    2 beaten eggs
    200ml milk
    1 tablespoon finely chopped fresh thyme
    A handful of black olives, chopped (optional)
    Freshly ground black pepper
    Vegetable oil for frying
    175g/6oz Feta cheese, cut into small pieces
    200g/7oz small cherry tomatoes, halved
    Extra virgin olive oil to drizzle

  Preparation method

  1. Make the scones ahead and freeze them layered with cling film. Defrost in the fridge overnight.
  2. Mix together the flour, baking powder, eggs and milk to create a smooth thick batter, then add the thyme, olives and freshly ground black pepper.
  3. Heat some oil on your griddle or in a non-stick frying pan and drop small, bite-sized spoonfuls of the mixture into the hot pan.
  4. Cook until golden brown or until bubbles have appeared on the surface, flip over and cook the other side. Remove from the pan and place on to a tray covered in baking parchment and continue cooking more scones until all the mixture is used.
  5. Pre heat the grill. Place the scones onto a baking tray (or a double sheet of foil) that fits onto the grill trivet in its lower position.
  6. Place the scones onto the tray or foil, top each with a piece of cheese and a tomato half.
  7. Grill until the cheese has browned and the tomato heated through.
• Aubergine and Coriander Pate with Crispy Pitta Bread Read more
  

  Serves: 2

  A tasty vegetarian starter

  Ingredients

  • 4 large aubergines
    4 tablespoons thick natural yogurt
    2 tablespoons extra virgin olive oil plus some to brush Pitta bread
    1 small garlic clove, crushed
    Bunch of coriander, washed and chopped, (save a sprig to decorate)
    Freshly ground black pepper
    Salt
    Lime juice and lime wedges for serving
    Pitta bread

  Preparation method

  1. Pre-heat the oven to 200⁰c fan, 210⁰c conventional, gas 6. Place the aubergines on a baking tray and cook until the skins have begun to blacken and peel off.
  2. Put the blackened aubergines into a plastic bag and seal. When cool, peel the blackened skin off and put the aubergine flesh into a sieve or colander so that excess moisture can drain off, for about half an hour.
  3. Place the flesh into a bowl or food processor and mash or blend briefly so that there is still some texture to the aubergine.
  4. Mix in the yogurt, oil, garlic and coriander. Season the pâté with pepper, salt and the lime juice.
  5. For the crispy pitta: heat the oven to 170°C fan oven, 180°C conventional oven, Gas 5. Split the pitta bread horizontally, cut in half and brush each cut side with olive oil.
  6. Place on to a baking tray and bake for 10-15 minutes until golden brown and crisp. Allow to cool.
  7. Place the pâté into a serving dish surround with the crispy pitta bread; decorate with the coriander sprig and lime wedges. Scoop the pâté up with the crispy pitta bread.
• Cullen Skink Read more
  

  Serves: 4

  A fish soup containing lots of protein, iodine and bone-building calcium!

  Ingredients

  • 50g/2oz unsalted butter
    1 onion finely sliced
    2 bay leaves
    a good grating of nutmeg.
    425ml/3/4 pint of whole milk
    250ml/9fl oz of water
    275g/10oz potatoes, peeled and cut into large chunks
    400g/14oz undyed smoked haddock
    120ml/1/4 pint double cream
    10 white pepper chives with their flowers (if possible for garnish)

  Preparation method

  1. Melt the butter in a large saucepan. Then add the onion and sweat until soft (around 6 minutes)
  2. Add the bay leaves, nutmeg, milk, water and the potatoes
  3. Bring to the boil and simmer for 12 minutes or until the potatoes are almost cooked
  4. Add the fish and simmer for another 10 minutes
  5. Remove the fish with a slotted spoon, take off the skin and any bones
  6. Leave to cool, then fork into large flakes. Remove the bay leaves.
  7. Mash the potatoes in the stock, then stir in the cream and bring back to the boil Add the fish to warm through
  8. Check the seasoning adding pepper of necessary
  9. Serve in warmed bowl garnished with the chopped chives.
• Grilled Steak and Bacon Salad with a Roquefort Dressing Read more
  

  Serves: 4

  A tasty salad with classic flavours

  Ingredients

  • 4 beef steaks (fillet or sirloin)
    Freshly ground black pepper
    6 rashes streaky bacon, cut into strips
    125ml/4fl oz olive oil
    3 tbsp red wine vinegar
    50g/1 ½ oz Roquefort cheese
    100g/ 3 ½ mixed salad leaves
    4 tbsp fried bread croutons
    1 avocado, stoned and diced
    1 tbsp snipped chives and a few chervil leaves to garnish

  Preparation method

  1. Ensure the steaks are well trimmed, with fat removed. Season with pepper and allow to come to room temperature
  2. Fry the bacon in a dry pan until lightly crisp. Remove from pan and leave to drain on kitchen paper until it is cool enough to crumble
  3. Whisk the olive oil and vinegar in a bowl, crumble the Roquefort and mix into the dressing season with pepper.
  4. While the steaks fry in the same pan used for the bacon, carefully arrange the salad leaves in the centre of each plate. Sprinkle the bacon and croutons and avocado over the salad.
  5. When the steaks are cooked to your preference, slice each one into four-five slices and place in the middle of the salad
  6. Spoon over the dressing and serve
• Moules Mariniere Read more
  

  Serves: 4

  Mussels cook so quickly and are so delicious. You’ll need lots of crusty bread to soak up the garlicky juices

  Ingredients

  • 3pt/1.8l mussels
    2oz/50g butter
    3 cloves garlic, crushed
    1 onion, finely chopped
    8floz/200ml dry white wine
    2tbsp/2x15mlsp flat leaf parsley, roughly chopped

  Preparation method

  1. Put the mussels in to clean water. Scrub the shells and pull off any beards. Throw away any that have cracked shells or do not close tightly when tapped.
  2. Melt the butter in a large pan over a medium heat. Add the onion and fry for 3 minutes, add the garlic and fry for 1 minute. Pour the wine in, cover and bring to the boil.
  3. Tip the mussels into the wine. Cover and cook over a high for 5 minutes. Throw away any unopened mussels.
  4. Divide the mussels between 4 bowls, pour over the buttery juices and scatter with parsley. Serve immediately.
• Organic Rocket Soup Read more
  

  Serves: 4

  Delicious served hot in a mug or when eaten chilled

  Ingredients

  • 1 onion finely chopped
    3 garlic cloves, sliced
    1 leek, washed and finely chopped
    250g/9oz fresh wild organic rocket, (wash well)
    475ml/17fl oz chicken or vegetable stock
    Salt and pepper
    3 tbsp milk or single cream

  Preparation method

  1. Gently fry the onion, garlic and leek until tender, but not browned
  2. Add two-thirds of the rocket, reserving the rest for a garnish and sir well
  3. Add the stock and simmer for 15 minutes Check the seasoning
  4. Finely chop the remaining rocket leaves for garnish
  5. Using an electric hand blender, blend the soup until smooth Add the milk and blend again until frothy
  6. To serve , sprinkle with the chopped rocket
• Creamy Parsnip Soup Read more
  

  Serves: 6

  Ingredients

  • 40g/1½oz butter
    1 onion peeled and sliced
    700g/1½lb parsnips, peeled and finely diced
    ½ teaspoon ground cumin
    1.2 litres/2 pints chicken or vegetable stock
    Salt and freshly ground pepper
    150ml/¼pint single cream
    Paprika to sprinkle when serving

  Preparation method

  1. Melt the butter in a large pan, add the onion and cook without colour for about 5 minutes.
  2. Add the parsnips and cook gently for about 3 minutes. Add the cumin, stock and seasoning.
  3. Bring to the boil and simmer gently until the vegetables are tender. Cool slightly and puree in a food processor. For a really smooth and silky soup, pass the soup through a sieve.
  4. Return the soup to the cleaned pan, check the seasoning and reheat but do not boil. Add the cream, saving a little to swirl on each portion. At this stage if you feel the soup is a little thick add some milk. Re-check the seasoning.
  5. When ready to serve, pour the soup into a serving bowl and swirl with the cream and sprinkle with the paprika.
• Peking Duck Wraps Read more
  

  Serves: 2

  Real Peking duck demands endless preparation. This version is quick, easy and tastes wonderful.

  Ingredients

  • 2 duck breasts
    1 tbsp honey
    ½ tsp Chinese 5-spice
    200g Hoisin sauce
    4 flour tortilla wraps, each cut into 4
    ½ cucumber, sliced into thin ribbons
    4 spring rolls, finely shredded
    2 carrots, peeled and cut into ribbons

  Preparation method

  1. Preheat the oven to 220⁰c fan, 230⁰c conventional, gas 7
  2. Put the duck on a rack, resting over a tin
  3. Mix the honey, 5-Spice and one tbsp of Hoisin sauce then spread over the fatty side of the duck
  4. Cook for 12 minutes until the skin is dark golden, crispy and the duck is just cooked
  5. Microwave the tortillas on high (900W) for one minute, (750W) for 1 ½ minutes.
  6. Slice the duck, sprinkle the tortilla with Hoisin sauce and top with duck, cucumber and spring onions and a carrot ribbon. Fold and roll up.

  Notes

  10 minutes to prepare 12 minutes to cook
• Spicy Beef Skewers Read more
  

  Serves: Makes 8

  Makes a great starter

  Ingredients

  • 500g / 1lb 2oz mince beef
    2 tbsp red Thai curry paste
    2 tbsp coriander, chopped
    8 fresh lemon grass stalks
    2-3 tbsp coconut milk

  For the dipping sauce

  • 50ml / 2fl oz rice wine vinegar
    1 tbsp soy sauce
    2 tsp caster sugar
    2 red chillies, deseeded and finely chopped

  Preparation method

  1. Mix the beef, curry paste and coriander together in a bowl.
  2. Divide the mixture into eight portions. Press and squeeze the mixture around the top of the lemongrass stalks.
  3. Put in a shallow non-metallic dish and pour the coconut milk over.
  4. Leave to marinade for up to 24 hours in the fridge, but no less than two hours to get the maximum flavour.
  5. To make the dipping sauce, gently heat the vinegar, soy sauce and sugar in a pan until the sugar has dissolved. Leave to cool, then stir in the chilli.
  6. Heat a griddle on the hob if you have one, or your grill, and cook the beef skewers for two minutes on both sides until browned. Serve immediately with the dipping sauce.