recipes

Tomato, Chickpea and Chorizo Soup

Tomato, Chickpea and Chorizo Soup

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Equipment

Ingredients

  • 2 tin chopped tomatoes
  • 400 g tinned chickpeas
  • 300 ml chicken stock
  • 1 onion
  • 100 g chorizo sausage
  • 4 garlic cloves
  • Olive oil
  • 1 tsp paprika
  • Parmesan cheese to serve
  • Salt and pepper

Instructions

  • Peel and finely dice the onion and garlic.
  • Over a medium heat gently fry in olive oil.
  • Slice the chorizo and add to the onion and garlic, frying until the fat is released from the chorizo then add the paprika.
  • Drain and rinse the chickpeas and add to the pan along with the chopped tomatoes.
  • Add the chicken stock and season with a little salt and plenty of pepper.
  • Bring to the boil and simmer for 10 minutes.
  • Serve in an ANTA porridge bowl with generious shavings of parmesan cheese.
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Course Chicken / Meat / Pork / Soup

Grilled Langoustines

Grilled Langoustines

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Equipment

Ingredients

  • 20 fresh langoustines
  • 150 ml good quality olive oil
  • 1 lemon squeezed juice
  • 1 handful fresh coriander, chopped
  • 1 red chilli chopped
  • 1 garlic glove chopped
  • Salt and pepper

Instructions

  • Heat the grill to its highest setting.
  • Pour half of the oil into a small saucepan, add the garlic and warm over a low heat for a couple of minutes.
  • Remove from the heat and leave to cool.
  • Meanwhile, place each langoustine on a board and cut down through the head and tail to divide in half,
  • Remove the grit and and tract from each half.
  • Pour the cooled oil and garlic into a large bowl, add the langoustines and cover thoroughly.
  • Place the langoustines shell down on a baking tray and season with salt and pepper.
  • Grill for a couple of minutes and then turn, adding more oil if you have any remaining, for a further 2 to 3 minutes until the tail meat is opaque.
  • While the langousines are under the grill prepare the dressing.
  • Add 1 tablespoon of lemon juice to the remaining olive oil along with the chopped chilli, coriander and a pinch of salt and pepper.
  • Once cooked,arrange on a warmed ANTA serving plate, drizzel over the dressing and serve with large wedges of lemon and fresh crusty bread.
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Course Fish / Seafood

Elaine’s Scottish Pancakes

Elaine’s Scottish Pancakes

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Equipment

Ingredients

  • 1 lb self raising flour
  • 1 tsp bicarbonate of soda
  • 2 tsp cream of tartar
  • 3 eggs
  • 1 pint milk
  • 4 tbsp cooking oil
  • 1 tbsp syrup
  • pinch of salt
  • sprinkle of sugar

Instructions

  • Mix all the ingredients together in a large bowl until it forms a smooth batter, similar to thick cream
  • Place a frying pan over a medium heat.
  • Once hot, add the mixture, one ladle at a time and cook for 1 minute each side.
  • Keep the pancakes warm in a low oven as you work your way through the batter.
  • Arrange on an ANTA Serving plate and enjoy with your choice of topping.
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Course Pancake’s / Crepes

Surprise Rhubarb Pie

Surprise Rhubarb Pie

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Equipment

Ingredients

  • Shortcurst pastry
  • 150 g hard unsalted butter
  • 200 g strong plain flour
  • 3 tablespoons cold water
  • Rhubarb filling
  • 250 g fresh new pink rhubarb cut into short lengths
  • 1 piece crystallised ginger
  • 3 dessert spoons of syrup from the ginger jar

Instructions

  • Preheat oven to 180° C, gas mark 4.
  • Put the flour in a large bowl.
  • Cut the butter into cubes and work quickly rubbing it into the flour until it resembles bread crumbs.
  • Add the cold water and pull it together to form a ball but handle as little as possible.
  • Roll out on a cold hard surface into a circle just larger than an ANTA pasta dish.
  • Put the rhubarb into the pasta dish and place a whole piece of ginger in the centre.
  • Spoon the syrup over the rhubarb.
  • Loosen the pastry circle and lift it onto the pasta dish to form a lid.
  • Trim the excess from the edges and roll it again and cut it into strips.
  • Place round the edge and with the back of a fork, press it down onto the rimm of the dish leaving a space between each impression.
  • Bake in the oven for 15 minutes until the pastry is golden brown.
  • Sprinkle the top with caster sugar.
  • Serve warm with ice cream as a pudding or serve cold upside down as a Tarte Tatin by placing an ANTA serving plate over the dish and quickly flipping it over.
  • The lucky one finds the whole piece of ginger in their serving!
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Course Pie / Vegetables
Diets Vegan

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Creamy Lemon Possets

Creamy Lemon Possets

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Equipment

Ingredients

  • 600 ml double cream
  • 150 g caster sugar
  • 2 lemons zest and juice

Instructions

  • Place the cream and sugar in a pan and slowly bring to the boil.
  • Boil for 3 minutes, then allow to cool a little.
  • Add the lemon juice and zest and whisk well.
  • Sieve the mixture and pour it into six ANTA small mugs.
  • Leave them to cool before placing in the fridge to set for about 4-6 hours or overnight.
  • Garnish with a thin slice of lemon, a little extra zest and serve.
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Course Dessert / Fruit

Tomato Chorizo Eggs

Tomato Chorizo Eggs

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Equipment

Ingredients

  • 1 onion
  • Olive oil
  • 100 g chorizo
  • 5 cloves garlic
  • 400 g small sweet tomatoes – Piccolo variety ideally
  • 2 free range eggs
  • ½ tsp paprika
  • Salt
  • Sourdough bread

Instructions

  • Start by finely chopping the onion and garlic and add to a non stick frying pan.
  • Over a medium heat gently fry with olive oil.
  • Slice the chorizo into small chunks and add to the pan.
  • Quarter the tomatoes and also add to the pan.
  • Add a splash of water and saute down, reducing slightly.
  • Add theh paprika and salt.
  • Put two slices of sourdough bread on to toast then butter before topping with the tomato and chorizo mix.
  • Finally, in the same pan, add a glug of olive oil, crack the eggs in and fry to your desired liking.
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Course Eggs / Meat / Pork / Vegetables

Pinto Bean Dip

Pinto Bean Dip

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Equipment

Ingredients

  • 400 g pinto beans
  • 1 tbsp tahini
  • 1 garlic glove – chopped
  • 1 lemon – juiced
  • Paprika
  • Olive oil
  • Salt

Instructions

  • Drain the pinto beans but keep aside some of the water.
  • In a food processor, blitz the beans with 1 tablespoon of water.
  • Add the tahini, garlic and lemon juice and blitz until smooth.
  • Serve in an ANTA pudding bowl with a generous drizzle of olive oil poured over the top and a sprinkling of paprika.
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Course Sauce / Side Dish
Diets Vegetarian

Lemon Roasted Leeks

Lemon Roasted Leeks

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Equipment

Ingredients

  • 4 large leeks
  • Olive oil
  • Salt and pepper
  • ½ lemon – juiced

Instructions

  • Preheat the oven to 200°C.
  • Prepare the leeks by chopping off the roots and the woody greens at the top.
  • Wash and then chop in half.
  • Slice the leeks length ways being careful to keep all the layers together.
  • Place in an ANTA Baking Tray with the layers facing up.
  • Drizzle generously with olive oil, sprinkle with salt and black pepper.
  • Place in the oven for 10 minutes, then remove and squeeze the lemon over the leeks before returning to the oven for another 10 minutes.
  • Serve straight from the oven in the ANTA Baking Dish.
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Course Vegetables
Diets Vegetarian

Za’azar Chicken with Tahini Yoghurt and Roast Shallots

Za’azar Chicken with Tahini Yoghurt and Roast Shallots

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Equipment

Ingredients

  • 8 free range chicken thighs
  • 4 banana shallots
  • 6 cloves garlic
  • 3 tsp za’atar
  • Salt
  • Fresh parsley
  • Olive oil
  • ½ lemon – juiced

For the yoghurt

  • 250 ml greek yoghurt
  • 1 tsp tahini
  • Lemon juice

Instructions

  • Preheat the oven to 200°C.
  • Place the chicken skin side up in an ANTA Baking Dish.
  • Add the za’atar spice and a drizzle of olive oil and make sure your rub the spice into the chicken thighs.
  • Peel and slice the shallots length ways and wedge in between the chicken.
  • Peel the garlic cloves and gently crush with the back of your knife.
  • Add these to the dish and drizzle with more olive oil.
  • Sprinkle with salt.
  • Roast in the oven for 30 minutes until the skin is crispy.
  • While the chicken is roasting prepare the yoghurt by combining it with the tahini, salt and a little lemon juice.
  • Chill until ready to serve.
  • When the chicken is ready remove from the oven and squeeze the lemon juice over the meat.
  • Serve with a garnish of parsley and the yoghurt in a small bowl on the side.
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Course Chicken / Main Dish / Poultry

Blood Orange Madeleines

Blood Orange Madeleines

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Equipment

Ingredients

  • 100 g unsalted butter – melted
  • 2 large eggs
  • 100 g granulated sugar
  • Zest 1 blood orange
  • ½ tsp vanilla extract
  • 120 g plain flour
  • ½ tsp baking powder
  • Pinch salt

Instructions

  • Combine the eggs, sugar and orange zest in a bowl and whisk vigorously for 10 minutes until the mixture is thick, foamy and very pale in colour.
  • Then add the vanilla extract.
  • In a separate bowl, combine the flour, baking powder and salt.
  • Gently fold the dry ingredients into the egg mixture making sure everything is combined.
  • Then fold in the melted butter into the batter.
  • Cover and chill in the fridge for at least an hour.
  • Preheat the oven to 180°C.
  • Lightly grease your Madeleine pan with butter before scooping a tablespoon of batter into each well.
  • Bake for 10-12 minutes or until lightly browned.
  • Allow to cool before serving with grated orange zest and a dusting of icing sugar.
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Course Dessert