Glen seafood

Glen seafood Fish and chips

Ingredients2 red peppers, thinly sliced2 yellow peppers, thinly sliced1 red onion, thickly sliced1 aubergine, sliced int...
09/03/2022

Ingredients
2 red peppers, thinly sliced
2 yellow peppers, thinly sliced
1 red onion, thickly sliced
1 aubergine, sliced into 15mm/⅝in strips
800g/1lb12oz vine tomatoes, quartered
1 red chilli, roughly chopped
1 tsp ground cumin
1 tsp smoked paprika
2 tbsp olive oil
4 free-range eggs
sea salt and freshly ground black pepper
handful fresh coriander, roughly chopped, to serve
flatbreads or pitta breads, warmed, to serve
Recipe tips
Method
Preheat the oven to 220C/200C Fan/Gas 7.
Place the peppers, onion, aubergine, tomatoes, chilli, spices and oil into a large roasting tin. Season with salt and pepper and stir until the vegetables are thoroughly coated in the oil and spices. Roast for 25 minutes.
Reduce the oven temperature to 180C/160C Fan/Gas 4.
Using a spatula or slotted spoon, place the roasted tomatoes into a bowl and squash until the consistency of a thick sauce, using a wooden spoon or potato masher. Stir back into the vegetable tin. Taste and adjust the seasoning.
Make four indentations in the vegetable mixture. using the back of a spoon. Crack an egg into each hole and scatter each with a little salt and pepper. Bake for 10 minutes, or until the eggs are just set or cooked to your liking.
Scatter with the coriander and serve immediately with the warmed flatbreads.

Ingredients150g/5½oz chorizo, roughly chopped4 garlic cloves, finely chopped4 peppers (mixture of red and yellow), halve...
09/03/2022

Ingredients
150g/5½oz chorizo, roughly chopped
4 garlic cloves, finely chopped
4 peppers (mixture of red and yellow), halved, deseeded and roughly chopped
160g/5½oz button mushrooms, halved
400g tin chopped tomatoes
3 tbsp tomato purée
1 tsp dried red chilli flakes
2 tbsp red wine vinegar
450g/1lb spaghetti, broken in half
1 litre/1¾ pints boiling water
sea salt and freshly ground black pepper
1 large handful basil leaves, roughly chopped
30g/1oz Parmesan, freshly grated
Method
Heat a large, deep-sided casserole or frying pan over a high heat, add the chorizo and cook for 2–3 minutes.
Add the garlic, peppers and button mushrooms and cook for another 2–3 minutes, stirring occasionally.
Add the chopped tomatoes, tomato purée, chilli flakes and red wine vinegar. Stir in the spaghetti, pour in the boiling water and stir well.
Bring to the boil, reduce the heat, cover with a lid and simmer for 12–15 minutes, or until the pasta is al dente, and the liquid has reduced to a thick sauce. Stir the mixture occasionally to make sure that the pasta is under the liquid and not sticking together.
Stir in three quarters of the basil and plenty of black pepper
Serve with the Parmesan and remaining basil.

Ingredients1 large onion1 garlic clove2 tbsp olive oil500g/1lb 2oz minced beef30g/1oz packet chilli seasoning mix500ml/1...
09/03/2022

Ingredients
1 large onion
1 garlic clove
2 tbsp olive oil
500g/1lb 2oz minced beef
30g/1oz packet chilli seasoning mix
500ml/18fl oz beef stock (from a stock cube)
1 tbsp tomato purée
400g tin chopped tomatoes
2 tbsp tomato ketchup
400g tin kidney beans, drained and rinsed
salt and pepper
To serve
350g/12oz brown or white rice
Method
Peel and chop the onion then peel and finely grate the garlic. Heat the oil in a heavy-based casserole dish over a medium-high heat, add the onions and garlic and fry for 5 minutes until soft.
Add the beef to the pan and fry for 5 minutes until browned. Add the chilli seasoning mix and a little of the stock, fry for 1 minute then add the tomato purée and and fry for a further minute. Add the and chopped tomatoes and stock and stir to combine, then add the ketchup. Simmer gently uncovered for 30 minutes, stirring occasionally.
Meanwhile bring a large pan of salted water to the boil, add the rice and cook for 25 minutes or according to the packet instructions.
Add the kidney beans to the chilli and cook for a further 2 minutes, until heated through. Season with salt and pepper and serve with the rice.

IngredientsFor the marinated chicken1 tsp sesame oil½ tsp granulated sugar1 tbsp light soy sauce1 free-range egg, lightl...
08/03/2022

Ingredients
For the marinated chicken
1 tsp sesame oil
½ tsp granulated sugar
1 tbsp light soy sauce
1 free-range egg, lightly beaten
300g/10½oz chicken thighs, boneless, skin removed and cut into large cubes
For the batter
5 tbsp cornflour
1 free-range egg white
¼ tsp salt
¼ tsp freshly ground black pepper
2–3 tbsp mixed sesame seeds, plus extra to garnish
For the stir fry
½ red onion, cut into chunks (optional)
½ green pepper, cut into chunks (optional)
3cm/1¼in fresh root ginger, peeled and cut into matchsticks
2–3 garlic cloves, bashed and roughly sliced
2 spring onions, cut into rough chunks, plus extra to garnish
½ small tin pineapple slices (approx. 220g undrained weight), cut into chunks, juice discarded
vegetable oil, for frying
chopped fresh coriander, to garnish
For the sauce
1 tsp tomato purée
4 tbsp rice vinegar or white wine vinegar
4 tbsp brown sugar
1 tbsp light soy sauce
½ tbsp dark soy sauce
Method
For the chicken, combine the sesame oil, sugar, soy sauce and egg in a small bowl. Place the chicken in a large bowl and massage the marinade well into the meat. Mix the batter ingredients and 4 tablespoons of cold water together in a bowl and massage all around the meat. The batter should have quite a sticky consistency.
For the stir fry, lay out the prepared ingredients in order, excluding the vegetable oil and coriander. These will need to be added to the wok in quick succession so it's important to have them at hand.
To make the sauce, place all of the ingredients for the sauce in a small bowl and mix well together.
Half-fill a wok with vegetable oil and heat to 180C. Alternatively, use a wooden skewer or wooden chopstick to test the oil by placing the tip of the wood in the oil – if the wood starts to fizz after a second or so, the oil is at roughly 180C. (CAUTION: hot oil can be dangerous. Do not leave unattended.) Carefully place the battered chicken pieces, one by one, into the hot oil so that the pieces do not stick together. Do not overload the wok with chicken – if you need to fry the meat in two batches, it is best to do so in order to retain the heat in the oil and keep each piece nice and crispy.
Cook the chicken pieces for at least 4–5 minutes, until they are floating at the top of the oil, golden brown and crispy. Transfer with a slotted spoon to drain on kitchen paper for 2–3 minutes. To get the chicken pieces extra crispy, fry all the chicken pieces a second time in the heated wok for a further minute before draining again.
Heat some oil in a clean wok and stir-fry the red onion and peppers, followed by the ginger, garlic, spring onion and pineapple. Stir-fry for 1–2 minutes and then bring the wok to a smoking point before pouring in the sauce. Bring the sauce to a vigorous boil and reduce down to a syrup consistency. Once the sauce starts to thicken, place the fried chicken pieces in the wok and toss through the sauce. Garnish with coriander, spring onions and sesame seeds and serve.

IngredientsFor the sauce1 tbsp light soy sauce¼ tsp ground black pepper½ tsp cornflourFor the chilli oil2 garlic cloves,...
08/03/2022

Ingredients
For the sauce
1 tbsp light soy sauce
¼ tsp ground black pepper
½ tsp cornflour
For the chilli oil
2 garlic cloves, grated
5cm/2in piece fresh root ginger, peeled and grated
1 tsp chilli flakes
2 tbsp vegetable oil
1 tbsp light soy sauce
1 tbsp balsamic vinegar
For the noodles
150g/5½oz kale, roughly chopped
150g/5½oz baby leaf spinach
200g/7oz wholewheat noodles
1½ tsp vegetable oil
3 garlic cloves, roughly chopped
salt
For the crispy eggs
1½ tsp vegetable oil
2 medium free-range eggs
Recipe tips
Method
To make the sauce, combine the ingredients with 2 tablespoons of water in a small bowl. Set aside.
To make the chilli oil, put the garlic, ginger and chilli flakes in a small heatproof bowl. Heat the oil in a wok until smoking, then carefully pour into the bowl. Stir in the soy sauce and balsamic vinegar and set aside to infuse.
To make the noodles, bring a large saucepan of salted water to the boil, add the kale and cook for 1 minute. Add the spinach, cook for a further minute, then use a sieve or slotted spoon to remove the greens (save the water for cooking the noodles). Leave to cool slightly, then squeeze out as much excess water as possible. Meanwhile, bring the water back to the boil, add the noodles and cook according to the packet instructions.
Heat the oil in a wok over a high heat, add the garlic, stir-fry for 1 minute and then add the greens. Toss everything together, then pour in the sauce and let everything bubble up for a minute. Drain the noodles, add to the wok and toss together. Add the chilli oil to taste, reserving any leftover oil, and divide between warm serving bowls.
To make the eggs, heat the oil in a small frying pan and fry the eggs until the whites are set and crispy around the edges, but the yolks are still runny. Top each bowl of noodles with a crispy egg and serve with the remaining chilli oil.

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