Welcome to our first Made Well monthly focus - Portion Size!
Another Summer salad using fresh ingredients at there best!
One of my favourite vegetables is asparagus, I have learnt when cooking this to tie the bunch together and stand it in a pan of water that is already boiling, this will cook the sturdier stems and steam the delicate heads all at the same time.
A salad is not a salad without a dressing, why not try infusing you own oils with some chilli or garlic and rosemary to use as a dressing? A couple of things to remember though, never add vinegar or lemon to delicate leaves before you have infused the oil with it as this will 'cook' the leaves and never season the salad once you have dressed I as the salt and pepper to the first bit of oil it finds, last but not least always toss your salad in bowl to ensure an even coating of dressing.
Know your spuds
If you want quality potato results you will need to pick the best one for the job, for chips you will need starchy, for mash you want floury and for a gratin you will need a waxy potato. If you are unable to source the exact potato you need, why not go for one of the best all rounder's either the maris piper or the king Edward. One more thing that will determine the early potato season is that a new potato is only new if you can rub the skin off with your fingers otherwise its just a salad potato.
When sealing meat ensure you pan is hot before you add anything else, then add a small amount of oil then seal your protein on all sides ensuring when this goes into the pan you place it away from you to ensure no hot oil is splashing towards you.
Season to taste
Seasoning is a vital part of cooking, seasoning should happen during the marinating process and at the end of the cooking process if needed this will help to tenderise and enhance the flavour.
When cooking pasta ensure its under cooked ever so slightly drain this off and finish cooking it in the sauce you will be serving it in, this will boost the flavour and ensure it gets into the pasta.
Parmesan rinds can be a great addition when slow cooking a sauce, just add it whole and this will enhance the flavour. Vegetable peel and trim can be used to in soups, stocks and sauces or event as a trivet when roasting.
A micro plane or peeler is a handy tool that can used to zest fruits to use in a marinade or on desserts, grate hard cheese to finish a pasta dish or peel vegetables for a salad.
Marinating is a versatile and indispensable technique. It boosts the flavor of lean cuts of meat and also works wonders with vegetables and fruits. It doesn't require special equipment and involves simple steps to produce unfussy-but delicious-food. Ideally meat should be marinated for a minimum of 12 hours and fish for a minimum of 2 hours.
Energy boosting, health giving, mood uplifting – these yummy boost bars are even better when you know you made them yourself.
A classic Spanish recipe using whole oranges, this cake has zingy fresh flavours and a light delicious texture.
Bright and beautiful, fresh and zingy, this uplifting mango salsa is great with everything from fish and chicken, to curries and barbeques!
Try this easy soda bread recipe for when you want bread in a hurry – it's ready in less than an hour.
Simple, nutritious and delicious, it’s so easy to make your own homemade hummus.
Packed with flavour and deliciousness, this clever folded pizza is always a crowd pleaser.