Halloumi with quick sweet chilli sauce

Ingredients

3 fresh red chillies
2 tbsp runny honey
1 lime, halved
225g/8oz block halloumi cheese, sliced into 8 pieces

To serve
salad leaves of your choice
extra-virgin olive oil to taste

Method

• Slice 2 of the chillies, leaving the seeds in, then de-seed the third and chop it into fine dice (this is for full-on fieriness; you may de-seed more cautiously if you wish) and add to a small pan – ideally, the sort sold as a butter-melting pan – along with the honey, and squeeze in 1 teaspoon of lime juice from one half of the lime. Put the pan on the smallest ring on the hob and bring to a bubble, then turn the heat down low, and let it foam away for 4 minutes. Stir frequently and do not leave the pan unattended, otherwise it will foam over the hob. Remove from the heat.
• Before you turn to the halloumi, arrange a few salad leaves on 2 plates, and pour as much or as little oil over them as you want. Cut the remaining lime half into wedges, and pop one on each plate if so wished.
• Heat a cast-iron or heavy-based frying pan. When it’s hot, add the halloumi slices and cook them – without any oil in the pan – for 30–60 seconds until they are tiger-striped underneath, then turn the slices over and cook until the underside is patchily bronzed, too.
• Remove the halloumi to the salad-lined plates and spoon the lipstick-red pieces of chilli in their honeyed glaze over the cheese. Eat immediately. Not hard to do.

Recipe Tips

I use a copper pixie-pan for the quick sauce – which takes all of 4 minutes – but if you don’t have one, just use a larger pan to make more and keep it afterwards in a sealed jar, heating up what you need on further occasions. It will keep in the fridge for up to 2 weeks.

Pasta with chilli, bacon and tomato sauce

Ingredients

130g/5oz guanciale (cured pork cheeks), cut into small cubes
1 small onion, finely chopped
3-4 tbsp extra virgin olive oil
1 hot dried red chilli, finely chopped
2 tbsp dry white wine
500g/1lb 2oz San Marzano tomatoes, cut into quarters
400g/14oz bucatini pasta
80g/3oz pecorino, freshly grated

Method

• For the sauce, put the guanciale and onion in a pan with the oil and chilli, and fry gently for about 4-5 minutes. Add the white wine and tomatoes and cook for a further 15–20 minutes, stirring occasionally.
• Meanwhile, bring a large saucepan of lightly salted water to the boil, and cook the pasta until al dente. Strain the bucatini and mix with the sauce. Serve sprinkled generously with the freshly grated pecorino.

Recipe Tips

Bucatini is a large spaghetti-type pasta with a hole down the middle, which makes it easy to cook. You should use guanciale, cured pig cheek, although you could substitute the less tasty pancetta. Use pecorino cheese here rather than the posher (and dearer) Parmesan.

Tortellini Tapas with Spicy Ranch Dip

Ingredients

1 (9-ounce) package refrigerated cheese-filled tortellini
1 (16-ounce) bottle Ranch-style dressing with peppercorns, divided*
2 large eggs
2 cups fine, dry breadcrumbs
3/4 cup mild chunky salsa
1/4 cup chopped fresh cilantro
2 cups vegetable oil
Garnish: fresh cilantro sprigs

Preparation

Cook tortellini according to package directions; drain and cool.

Whisk together 1 cup dressing and eggs in a large bowl until blended. Add tortellini, and let stand 10 minutes. Drain and dredge in breadcrumbs; place on a baking sheet. Chill at least 1 hour.

Stir together remaining dressing, salsa, and cilantro; chill.

Pour oil into a Dutch oven; heat to 375°. Fry tortellini, in batches, until golden brown. Drain on paper towels. Serve with dip; garnish, if desired.

*1 (16-ounce) bottle Ranch-style dressing plus 1/2 teaspoon cracked black pepper may be substituted.

NOTE: To make ahead, fry tortellini according to directions; drain and place on a baking sheet. Keep warm in a 200º oven for 2 hours.

Beef Tenderloin Steaks with Shiitake Mushroom Sauce

Ingredients

4 (4-ounce) beef tenderloin steaks, trimmed (1 inch thick)
1/2 teaspoon salt, divided
1/4 teaspoon freshly ground black pepper, divided
Cooking spray
2 teaspoons butter
2 garlic cloves, minced
4 cups thinly sliced shiitake mushroom caps (about 8 ounces)
1/2 teaspoon chopped fresh thyme
2 tablespoons balsamic vinegar
1 tablespoon water
1 teaspoon low-sodium soy sauce
1 tablespoon fresh thyme leaves

Preparation

1. Sprinkle steaks with 1/4 teaspoon salt and 1/8 teaspoon pepper. Heat a large nonstick skillet over medium-high heat. Coat pan with cooking spray. Add steaks to pan; sauté 3 minutes on each side or until desired degree of doneness. Transfer steaks to a serving platter.

2. Heat pan over medium-high heat. Add butter to pan, swirling to coat; cook 15 seconds or until foam subsides. Add garlic to pan; sauté 30 seconds, stirring constantly. Add mushrooms, 1/2 teaspoon chopped thyme, remaining 1/4 teaspoon salt, and remaining 1/8 teaspoon pepper to pan; sauté 3 minutes or until mushrooms are tender, stirring frequently. Stir in vinegar, 1 tablespoon water, and soy sauce; cook 1 minute or until liquid almost evaporates. Spoon mushroom mixture over steaks. Sprinkle with thyme leaves.

Wine note: Merlot can be as serious as many cabernets. It's also a natural with both red meat and mushrooms, making it a good partner for this dish.

Sautéed Bass with Shiitake Mushroom Sauce

Ingredients

2 teaspoons canola oil
1/8 teaspoon salt
1/8 teaspoon black pepper
4 (6-ounce) skinned bass fillets
2 cups sliced shiitake mushroom caps
1 teaspoon dark sesame oil
2 teaspoons bottled ground fresh ginger (such as Spice World)
1 teaspoon bottled minced garlic
1 cup chopped green onions
1/4 cup water
1/4 cup low-sodium soy sauce
1 tablespoon lemon juice

Preparation

1. Heat canola oil in a large nonstick skillet over medium-high heat. Sprinkle salt and pepper over fish. Add fish to pan; cook 2 1/2 minutes on each side or until fish flakes easily with a fork or until desired degree of doneness. Remove fish from pan; cover and keep warm.

2. Add mushrooms and sesame oil to pan; sauté 2 minutes. Add ginger and garlic to pan; sauté 1 minute. Add the green onions and remaining ingredients to pan; sauté 2 minutes. Serve with fish.

Simple Barbecue Sauce

INGREDIENTS

⅔ cup ketchup
½ cup cider vinegar
¼ cup brown sugar
2 teaspoons pimentón (smoked Spanish paprika)
1 teaspoon ground cumin
1 teaspoon kosher salt
1 teaspoon freshly cracked black pepper

PREPARATION

Combine all ingredients in a small saucepan, bring to a simmer over medium heat and cook for 5 minutes.

Filet Mignon with Cabernet Sauce

Ingredients

Cooking spray
4 (4-ounce) filet mignon steaks
1/2 teaspoon salt, divided
1/2 teaspoon freshly ground black pepper, divided
1/4 cup minced shallots
1 tablespoon red wine vinegar
2 teaspoons low-sodium soy sauce
1 cup cabernet sauvignon
1 cup fat-free, less-sodium beef broth
2 teaspoons butter

Preparation

Heat a large nonstick skillet over medium-high heat. Coat pan with cooking spray. Sprinkle both sides of steaks evenly with 1/4 teaspoon salt and 1/4 teaspoon pepper. Add steaks to pan; cook 3 minutes on each side or until desired degree of doneness. Remove from pan. Add shallots to pan; sauté 1 minute. Stir in vinegar and soy sauce, scraping pan to loosen browned bits; cook 1 minute or until liquid evaporates, stirring constantly. Add remaining 1/4 teaspoon salt, remaining 1/4 teaspoon pepper, wine, and broth; bring to a boil. Cook until reduced to 1/2 cup (about 11 minutes). Remove from heat; stir in butter. Serve with steaks.

Filet Mignon with Sherry-Mushroom Sauce

Ingredients

4 (4-ounce) beef tenderloin steaks, trimmed (1 inch thick)
1/2 teaspoon salt
1/4 teaspoon black pepper
2 teaspoons butter, divided
1 1/2 cups presliced mushrooms
2 tablespoons chopped shallots
1 teaspoon bottled minced garlic
1/2 cup fat-free, less-sodium beef broth
1/4 cup dry sherry
2 teaspoons cornstarch
2 teaspoons water

Preparation

Sprinkle beef with salt and pepper. Melt 1 teaspoon butter in a large nonstick skillet over medium-high heat. Add beef to pan; cook 3 1/2 minutes on each side or until desired degree of doneness. Remove beef from pan; keep warm.

Melt remaining 1 teaspoon butter in pan. Add mushrooms, shallots, and garlic to pan; sauté 3 minutes. Stir in broth and sherry. Combine cornstarch and 2 teaspoons water in a bowl, stirring until smooth. Add cornstarch mixture to pan; bring to a boil. Cook 1 minute, stirring constantly.

Filet Mignon with Peppercorn Mustard Sauce

Ingredients

1/4 teaspoon salt
1/4 teaspoon coarsely ground or cracked black pepper
4 (4-ounce) beef tenderloin steaks (1 1/2 inches thick)
1 teaspoon vegetable oil
1/3 cup minced shallots
1/2 cup cognac
1/2 cup fat-free beef broth
1/4 cup green peppercorn or Dijon mustard

Preparation

Sprinkle salt and pepper over steaks. Heat oil in a 9-inch cast-iron skillet over medium-high heat until hot. Add steaks; cook 5 minutes on each side or until desired degree of doneness. Remove steaks from skillet; keep warm. Add shallots to skillet; sauté 30 seconds. Add cognac; cook 10 seconds. Add broth and mustard; stir well. Reduce heat; cook 2 minutes, stirring constantly. Serve steaks with sauce.

Filet Mignon with Peppercorn-Orange Sauce

Ingredients

SAUCE:
2 teaspoons grated orange rind
1/4 cup fresh orange juice
1/4 cup low-sodium soy sauce
2 tablespoons brown sugar
2 tablespoons fresh lemon juice
2 tablespoons balsamic vinegar
2 teaspoons honey
1/2 cup coarsely chopped green onions
1/2 cup coarsely chopped fresh cilantro
2 tablespoons drained brine-packed green peppercorns
1 garlic clove, peeled
2 teaspoons extravirgin olive oil
2 teaspoons sesame seeds, toasted
1/2 teaspoon salt

STEAKS:
12 (4-ounce) beef tenderloin steaks, trimmed (1 inch thick)
1/2 teaspoon salt
1/2 teaspoon black pepper
Cooking spray
Cilantro sprigs

Preparation

Prepare grill.

To prepare sauce, combine the first 7 ingredients in a small saucepan; bring to a boil. Cook until reduced to 1/3 cup (about 6 minutes). Cool.

Place the onions, cilantro, peppercorns, garlic, and oil in a food processor; process until finely chopped. Add orange juice mixture, sesame seeds, and 1/2 teaspoon salt; pulse to combine. Set aside.

To prepare steaks, sprinkle the beef with 1/2 teaspoon salt and black pepper. Place steaks on a grill rack coated with cooking spray; grill 3 minutes on each side or until desired degree of doneness. Serve steaks with sauce. Garnish with cilantro sprigs, if desired.

Filet Mignon with Sweet Bourbon-Coffee Sauce

Ingredients

1/2 cup water
3 tablespoons bourbon
1 1/2 teaspoons sugar
1/2 teaspoon beef-flavored bouillon granules
1/2 teaspoon instant coffee granules
1/2 teaspoon black pepper
1/4 teaspoon salt
4 (4-ounce) beef tenderloin steaks, trimmed (about 1 inch thick)
Cooking spray
2 tablespoons chopped fresh parsley

Preparation

Combine first 5 ingredients in a small bowl; set aside.

Sprinkle pepper and salt over both sides of steaks. Heat a medium nonstick skillet over medium-high heat. Coat pan with cooking spray. Add steaks; cook 2 minutes on each side. Reduce heat to medium; cook steaks 2 minutes or until desired degree of doneness. Transfer steaks to a platter; cover and keep warm.

Add bourbon mixture to pan; cook over medium-high heat until mixture has reduced to 1/4 cup (about 3 minutes). Serve sauce over beef; sprinkle with parsley.

Saffron and Cream Sauce (North India)

A popular Kebab sauce used in North India

Ingredients:
Serves: 6
1/8 teaspoon saffron strands
2 tablespoons boiling water
2 tablespoons blanched pistachios
4 tablespoons blanched almonds
1 tablespoon ghee or butter
3/4 cup cream
1/2 cup milk
1/2 teaspoon ground cardamom
1/2 teaspoon salt or to taste
1/2 teaspoon white pepper.

Method:
Pound saffron in mortar and pestle, then dissolve in the boiling water. Put
pistachios and almonds into electric blender and grind finely, or pound with mortar
and pestle. Heat the ghee or butter in a small pan and fry the ground nuts, stirring
constantly. Add the saffron, cream, milk, cardamom, salt and pepper and simmer,
stirring constantly, until sauce is thick. Serve with kebabs.