Kitchen Hero

SERVES 4

4 LARGE PORK CHOPS

FRESHLY GROUND BLACK PEPPER

4 LARGE FRESH SAGE LEAVES

110G (4OZ) MOZZARELLA CHEESE, CUT INTO 4 THIN SLICES

4 SLICES OF PROSCIUTTO (ABOUT 60G/2½OZ)

BULGUR WHEAT

250G (9OZ) BULGUR WHEAT

1 TSP VEGETABLE BOUILLON POWDER

250G (9OZ) CHERRY TOMATOES, ROUGHLY CHOPPED

A GOOD HANDFUL OF FRESH BASIL, ROUGHLY CHOPPED

DRIZZLE OF EXTRA VIRGIN OLIVE OIL

SEA SALT

Put the bulgur wheat in a bowl with the vegetable bouillon powder. Cover with about twice the volume of boiling water and stir to combine. Cover with cling film and set aside for 10–15 minutes until the bulgur wheat has soaked up all the water.

Preheat the grill to medium-high.

Place the pork chops on a plate and season both sides with black pepper. Press a large sage leaf onto one side of each chop then turn over and place a slice of mozzarella on the other side. Now comes the opportunity to show off your Blue Peter skills by wrapping each pork chop in prosciutto. My best advice is to lay a slice of prosciutto on a flat board, place a chop on top, sage side down, and then simply wrap the slice around the chop.

Arrange the chops on a grill tray and cook under the hot grill for 3–4 minutes on each side until cooked through.

When the bulgur wheat is cooked, stir through, then drain off any excess water. Add the tomatoes, basil and olive oil and season with salt.

Serve the pork chops with a generous portion of bulgur wheat and feel happy that you served up a tasty dinner in a matter of minutes.

CREAMY SPINACH CHICKEN PASTA

I love recipes that come with a dash of nostalgia and this one never fails to deliver. In what now feels like another life, I was in a band with my Swedish pal Jonathan and, while staying at his place, I picked up this great recipe from his ‘Mama’, Kerstin. She really knows how to feed a crowd and this dish is absolutely delicious.

SERVES 4

300G (11OZ) TAGLIATELLE

A KNOB OF BUTTER

400G (14OZ) SKINLESS CHICKEN BREASTS, SLICED INTO THICK STRIPS

3 GARLIC CLOVES, PEELED AND FINELY CHOPPED

50G (2OZ) READY-TO-USE SUN-DRIED TOMATOES

150G (5OZ) BABY SPINACH LEAVES

250ML (8½FL OZ) SINGLE CREAM

A GENEROUS PINCH OF SEA SALT AND FRESHLY GROUND BLACK PEPPER

Cook the pasta according to the instructions on the packet.

Meanwhile, heat the butter in a large frying pan over a high heat and, when foaming, fry the chicken for 4–6 minutes until cooked through. Add the garlic, sun-dried tomatoes and spinach and fry until the spinach has wilted.

Add the cream, bring to a steady simmer and cook for 3–4 minutes, then season with salt and black pepper. Once the pasta is cooked, drain and add to the sauce. Toss well and serve straightaway.

Omelette with Tomato and Avocado

This is great as a snack or a quick-fix breakfast. I picked up the recipe during a stay in the fast-paced city of LA. We ate it in a great little café, right before my uncle (and wannabe surf instructor) Niall, who lives there, dragged us out to Santa Monica beach for a surfing lesson.

SERVES 1

VEGETARIAN

2 LARGE EGGS

A DROP OF MILK

SEA SALT AND FRESHLY GROUND BLACK PEPPER

1 TBSP BUTTER

½ AVOCADO, STONED, PEELED AND CUT INTO CHUNKY SLICES

6 CHERRY TOMATOES, SLICED IN QUARTERS

Whisk the eggs and milk in a bowl until combined. Season with a pinch of salt and black pepper.

Heat a small frying pan, about 20cm (8in) in diameter, over a high heat and add the butter to the pan. When it is foaming, pour in the eggs and, using a spatula, pull the edges of the omelette towards the centre so that the beaten egg runs to the outside. Continue doing this for 1–2 minutes until there is no runny egg left.

While the omelette is still a little soft on top, fold it towards the centre and then hold the pan over the plate and nudge it off and onto the plate. Be careful not to overcook the omelette – it will continue to set as you dish it up.

Serve topped with the avocado slices and quartered cherry tomatoes, plus an extra grinding of salt and black pepper.

‘BOOM BOOM POW’ NASI GORENG

The first question I always get asked when I mention this dish is ‘What the hell is nasi goreng?’, so first things first, let me explain it for you. It’s basically fried rice that’s been kicked up the arse, sent on a rocket around the moon and back with a good whack of chilli and a fried egg on top just in case you weren’t awake! It sounds a little complicated but really it’s just a case of prepping the paste, slicing the meat and cooking the eggs. The rice is better if cooked and cooled well in advance (even the day before). I promise if you try this once, you will definitely make it again.

SERVES 4

2 TBSP GROUNDNUT OIL

4 GARLIC CLOVES, PEELED

2 RED CHILLIES, PLUS 1 SLICED RED CHILLI TO SERVE

1 TSP CORIANDER SEEDS

1 TBSP FISH SAUCE (NAM PLA)

1 TBSP TOMATO KETCHUP

2 LARGE SHALLOTS, PEELED AND ROUGHLY CHOPPED

3 TBSP SUNFLOWER OIL

300G (11OZ) RAW KING PRAWNS, PEELED AND DEVEINED

2 SKINLESS CHICKEN BREASTS, FINELY SLICED

250G (9OZ) BASMATI RICE, COOKED AND COOLED

1 TBSP DARK SOY SAUCE

1 TBSP KECAP MANIS (INDONESIAN SWEET SOY SAUCE)

2 SPRING ONIONS, SLICED, PLUS EXTRA TO SERVE

4 LARGE EGGS

PRAWN CRACKERS, TO SERVE (OPTIONAL)

Blitz the groundnut oil, garlic, chillies, coriander seeds, fish sauce, tomato ketchup and shallots in a food processor until you have a smooth paste.

In a large wok or deep frying pan, heat 1 tablespoon of the sunflower oil over a high heat. Add a spoonful of the paste and stir-fry for 1 minute until you get all those amazing aromas going! Add the prawns and chicken and stir-fry for a further 2–3 minutes until just cooked through. Set aside and keep warm.

Using another tablespoon of the oil, fry the remaining paste as before and then add the cooked rice, soy sauce, kecap manis and spring onions and fry for 3–4 minutes until the rice is coated and piping hot. Return the chicken and prawns to the wok and toss well until hot.

Divide the nasi goreng among four plates and quickly fry the eggs in the remaining oil in a frying pan.

Serve each plateful topped with a fried egg, a sprinkle of sliced spring onions and chilli, and some prawn crackers if you want.

Chris Terry

ASIAN PORK LETTUCE CUPS

I want to introduce you to what is easily one of my favourite little dinner-party treats. This dish tastes amazing and I hope it will become one of your staple entertaining recipes. The meat mix is full of really light and aromatic flavours and is served in baby gem lettuce leaves, making it perfect finger food.

SERVES 4

1 TBSP SUNFLOWER OIL

250G (9OZ) LEAN PORK MINCE

3 GARLIC CLOVES, PEELED AND FINELY CHOPPED

1 RED CHILLI, DESEEDED AND FINELY CHOPPED

1 TBSP FISH SAUCE (NAM PLA)

1 TBSP DARK SOY SAUCE

1 TBSP CASTER SUGAR

5 SPRING ONIONS, FINELY CHOPPED

8 FRESH MINT LEAVES, FINELY CHOPPED

JUICE OF 1 LIME

TO SERVE

2 BABY GEM LETTUCES, SEPARATED INTO LEAVES

THAI SWEET CHILLI SAUCE

Heat the sunflower oil in a large frying pan over a high heat, add the pork mince and fry for 2–3 minutes until the mince is tender, breaking the meat up with a wooden spoon as it cooks. Add the garlic and chilli and fry for a further minute.

Add the fish sauce, soy sauce and sugar and stir through, frying for another minute until you have a good colour on the meat. Finally add half the spring onions and mint and all the lime juice and fry for 1–2 minutes until the spring onions are just tender. Remove from the heat and allow to cool until just warm.

Place 1 heaped tablespoon of the aromatic pork in each baby gem lettuce leaf, top with a drizzle of Thai sweet chilli sauce and garnish with the remaining spring onions and mint.

PARTY FOOD & DRINKS

As much as I enjoy a really good, hearty, home-cooked meal, sometimes I take more pleasure in picking at small mouthfuls that are packed with intense flavours. So while all of the recipes in this chapter are perfect for parties, I also have to admit that I love some of them as a sneaky dinner, eaten just by me when I’m all alone. Party food is a chance to sample lots of different flavours and tastes all at once, and an opportunity to experiment with fresh ideas, so I try to think outside of the box. Like any home cook, I find the desire to impress always sneaks its way into my thought process if I’m cooking a meal for other people. Preparation is definitely the key to success and will avoid you having too much to cook when your guests finally arrive. My method is to always have the main bulk of things prepared in advance, so that when people come through the door it’s just a case of assembly. Getting your guests involved in the actual cooking is another way to take the pressure off: I’ve had some great parties where everyone has made their own pizza, assembled their own fajitas or even rolled their own sushi! Perhaps get guests involved with mixing cocktails – these can be really fun to make and will definitely get the party started. I have included recipes for some of my favourite ones, as well as a few recipes for mocktails, which are non-alcoholic, so great for kids and very refreshing on hot summer days.

ROAST AUBERGINE DIP AND CRISPY HERB AND GARLIC PITTAS

This dip makes a fantastic addition to what my best buddy Jonathan refers to as ‘The Spread’. Which, roughly translated, is the collection of snacks you churn out for guests to dig into at a party.

SERVES 4

VEGETARIAN

2 AUBERGINES

3 GARLIC CLOVES, PEELED AND FINELY CHOPPED

JUICE OF ½ LEMON

2 TBSP EXTRA VIRGIN OLIVE OIL, PLUS EXTRA FOR DRIZZLING

SEA SALT AND FRESHLY GROUND BLACK PEPPER

2 TBSP NATURAL YOGHURT

2 TBSP CHOPPED FRESH CORIANDER, PLUS EXTRA TO SERVE

CRISPY HERB AND GARLIC PITTAS

3 GARLIC CLOVES, PEELED AND FINELY CHOPPED

2 TSP DRIED OREGANO

4 TBSP OLIVE OIL

6 WHOLEMEAL PITTA BREADS, SLICED INTO ROUGH CHUNKS

A GOOD PINCH OF SEA SALT AND GROUND BLACK PEPPER

Preheat the oven to 200°C (400°F), Gas mark 6.

Pierce the aubergines all over with a fork and place on a baking tray. Roast in the oven for 40 minutes until tender.

Remove the aubergines from the oven and allow to cool slightly before scraping the flesh from the skin and transferring it to a bowl. Add the garlic, lemon juice and extra virgin olive oil and mix through. Season to taste with salt and black pepper. Finally stir in the yoghurt and chopped coriander.

To make the crispy herb and garlic pittas, whisk the garlic, oregano and olive oil together in a bowl. Dip the pitta slices into the mixture to coat them, then place on a baking tray and bake in the oven for about 12 minutes until crisp.

Serve the dip with an extra drizzle of olive oil and sprinkle of coriander on top and the crispy baked pittas on the side.

Spicy Buffalo Chicken Wings

I remember being very confused as a kid as to how buffaloes could have wings but, as I’m sure you know, they are in fact chicken wings. Something you might not know is that the name ‘Buffalo wings’ actually comes from their place of origin, Buffalo NY, in the USA. But the story that buffaloes might have the ability to fly will still always go down well with any younger guests! These spicy wings are damn tasty and should be served with some crisp celery to cool your mouth down.

SERVES 6–8

110G (4OZ) BUTTER

120ML (4½FL OZ) HOT PEPPER SAUCE (LOUISIANA)

½ TBSP WORCESTERSHIRE SAUCE

½ TSP PAPRIKA

½ TSP CAYENNE PEPPER

SEA SALT AND FRESHLY GROUND BLACK PEPPER

1.3KG (3LB) CHICKEN WINGS

CELERY STICKS, TO SERVE

BLUE CHEESE DIP

100ML (4FL OZ) SOURED CREAM

110G (4OZ) BLUE CHEESE, CRUMBLED

120ML (4½FL OZ) MAYONNAISE

½ TBSP LEMON JUICE

3 GARLIC CLOVES, PEELED AND FINELY CHOPPED

Preheat the oven to 200°C (400°F), Gas mark 6.

Whisk the butter, hot pepper sauce, Worcestershire sauce, paprika, cayenne pepper and salt and black pepper together in a saucepan over a high heat. Bring to the boil then reduce the heat and simmer for 10 minutes until slightly thickened.

Arrange the chicken wings on two large roasting trays and pour over half the sauce. Toss to coat and bake in the oven for 40 minutes until cooked through. Place the wings in a large bowl. Reheat the remaining sauce and pour over the wings, then toss lightly until coated.

Blitz the ingredients for the blue cheese dip in a food processor until smooth and creamy. Serve with the warm wings and a handful of celery sticks.

Mini Caramelised Onion and Goat’s Cheese Tarts

I am pretty much addicted to these flavours, all wrapped up in deliciously crumbly pastry, and perfect for bite-size nibbles!

SERVES 6,

MAKES 12 MINI TARTS

A GOOD KNOB OF BUTTER

1 TBSP OLIVE OIL

2 ONIONS, PEELED, HALVED AND SLICED INTO HALF MOONS

1 TBSP BALSAMIC VINEGAR

1 TBSP SOFT DARK BROWN SUGAR

SEA SALT AND FRESHLY GROUND BLACK PEPPER

450G (1LB) FROZEN PUFF PASTRY (2 SHEETS)

PLAIN FLOUR, FOR DUSTING

1 LARGE EGG, BEATEN

6 TBSP PESTO (SEE STRETCH YOUR MEALS)

A GOOD HANDFUL OF FRESH BASIL, ROUGHLY CHOPPED

110G (4OZ) GOAT’S CHEESE, CUT INTO 12 PIECES

EQUIPMENT

A 6CM (2½IN) PASTRY CUTTER

Heat the butter and olive oil in a frying pan over a high heat, add the onions and fry for 7–8 minutes until golden. Add the balsamic vinegar and sugar, then season with salt and black pepper, reduce the heat and cook gently until you have a thick gloopy onion mixture. Remove the pan from the heat and allow to cool.

Unroll the pastry sheets and, using the pastry cutter, press out 12 circles.

Dust a baking tray with a little flour and arrange the puff pastry circles on the tray. Prick the centre of each circle 3–4 times with a fork and brush the edges with a little egg.

Spoon a little pesto into the centre of each circle, then top with some basil, a piece of goat’s cheese and a little of the caramelised onions.

Bake in the oven for 10–15 minutes until the pastry has puffed up and is golden.

PARMESAN AND POPPY SEED PUFF PASTRY STRAWS

When entertaining, sometimes I skip a starter and instead have a selection of little bites that people can nibble on before the main event. These puff pastry straws sound complicated but they take literally a few moments to prepare and leave you with something very impressive to serve to your guests.

SERVES 6–8,

MAKES ABOUT 24 STRAWS

PLAIN FLOUR, FOR DUSTING

450G (1LB) FROZEN PUFF PASTRY (2 SHEETS)

1 EGG, BEATEN

50G (2OZ) PARMESAN CHEESE, GRATED

1–2 TBSP POPPY SEEDS

SEA SALT AND FRESHLY GROUND BLACK PEPPER

Preheat the oven to 200°C (400°F), Gas mark 6. Sprinkle two baking trays with a tablespoon of flour.

Unroll the first pastry sheet on a floured work surface. Brush with some beaten egg and sprinkle with half the Parmesan cheese and poppy seeds. Season with salt and black pepper. Gently press the topping into the pastry and cut into about twelve 2.5cm (1in) strips. Twist each strip twice in one direction and lay it on a prepared baking tray. Do the same with the second sheet of pastry.

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