BROWSE MARY’S RECIPES
STARTERS
You will find that my appetizers can be also be served as a light lunch. Great for lady’s who do lunch and do not want to over indulge
INGREDIENTS
4 tbsp olive oil
1 garlic clove, finely chopped
2 x 400g tins chopped tomatoes
350ml (12fl oz) white wine rind and juice of 1 lemon
2 tbsp finely chopped fresh parsley
2.25kg (5 lb) mussels
2 tbsp freshly chopped coriander
sea salt and pepper
fresh parsley to garnish
METHOD
1 Heat the oil in a large stockpot over medium heat. Add the garlic and sauté for about 3 minutes to flavour the oil.
2 Add the tomatoes, wine, lemon rind, and juice along with parsley. Bring to the boil and then lower heat. Cover and simmer for 5 minutes.
3 Add the mussels, cover and simmer for 5-8 minutes, shaking the pan regularly, until they are open.
4 Finally, sprinkle in the chopped coriander and season with salt and pepper. Use a slotted spoon and transfer them to serving bowls. Discard any mussels that did not open during cooking.
5 Ladle the sauce over the mussels and sprinkle with extra fresh parsley. Serve at once with plenty of fresh French bread to mop up the delicious juices.
SERVES 4
MINUTES 30
DIFFICULTY 4/10
MOULES MARINIÈRE
Always use the freshest mussels you can find. If possible, buy rope mussels as you will find these almost grit-free.
Soak the mussels for 30 minutes in lightly salted water then rinse under cold running water, lightly scrub and de-beard using a small sharp knife. Discard any broken mussels or open mussels that do not shut when tapped firmly with the back of a knife. This indicates they are dead and could cause severe food poisoning if eaten. Rinse the mussels again.
MUSHROOMS AU GRATIN
A rich and delicious starter for mushroom lovers – ultimate comfort food.
SERVES 4
MINUTES 30
DIFFICULTY 4/10
INGREDIENTS
50g (2oz) butter (grass-fed if possible)
1 onion, finely chopped
2 garlic cloves, peeled and finely chopped
150ml (5fl oz) white wine
1 tsp lemon juice
1 tsp dried mixed herbs
1 tsp dried tarragon
sea salt and pepper
2 packs white or chestnut mushrooms, sliced
300ml (10fl oz) double cream
4 tbsp wholemeal breadcrumbs (gluten-free if desired)
110g (4oz) grated parmesan cheese
METHOD
1 Melt the butter in a large frying pan. Add the onions and garlic and sauté gently.
2 Add the white wine, lemon juice, mixed herbs and tarragon. Add a pinch of sea salt, pepper and sliced mushrooms. Sauté gently for 15 minutes.
3 Add the cream and cook gently for a further 5 minutes.
4 Divide equally into 4 oval eared dishes.
5 Mix the breadcrumbs and grated parmesan together. Sprinkle on top and place under a hot grill until the topping browns and the mushrooms are bubbling.
INGREDIENTS
4 tomatoes, sliced
225g (8oz) goat’s cheese, cut in to 8 slices
20 thin slices of chorizo (Spanish sausage)
sprinkling of olive oil
sprinkling of tarragon leaves (fresh if possible)
squeeze of lemon juice
French bread
METHOD
1 You will need 4 oval eared dishes.
2 Slice the tomatoes thinly and place them around the oval eared dishes, place one slice in centre of each dish.
3 Place two slices of goat’s cheese in the centre of each dish then layer 5 slices of chorizo sausage over the tomatoes. Sprinkle each dish with olive oil and tarragon leaves, then add squeeze of lemon juice.
4 Bake in a preheated oven 200C/400F/gas mark 6 for 15 minutes.
5 Serve with slices of fresh French bread
BAKED GOAT’S CHEESE WITH TOMATO,
TARRAGON & CHORIZO
This makes a great starter for vegetarians – just omit chorizo.
SERVES 4
MINUTES 20
DIFFICULTY 1/10
SMOKED MACKEREL PÂTÉ
A recipe you will make over and over again. Store-bought smoked mackerel is fine to use for this dish but if you can get fresh smoked mackerel it makes a big difference.
SERVES 6-8
MINUTES 10
DIFFICULTY 1/10
INGREDIENTS
4 single smoked mackerel fillets
2 single peppered smoked mackerel fillets
1 green chilli, deseeded and chopped
1 red chilli, deseeded and chopped
4 tbsp fresh coriander leaves
1 small red onion, chopped
grated rind of one lime and one lemon
juice of one lime & one lemon
225g (8oz) cream cheese
1 garlic clove (if desired)
fresh chopped parsley to garnis
METHOD
1 Remove the skin from the mackerel fillets and discard along with any tiny bones.
2 Break the fish up into small pieces and place in a food processor, along with all the other ingredients.
3 Blend on high until you end up with a smooth pâté.
4 Spoon the mixture into suitable dish and sprinkle with chopped parsley.
5 Allow to cool in the fridge for at least two hours.
6 Serve with oatcakes and a small mixed salad.
SOUPS
There is nothing like wonderful homemade soup to warm the heart.
All my soups are made with fresh ingredients and most are gluten free or a gluten free alternative can be easily substituted.
INGREDIENTS
3 tbsp vegetable oil or 1/2 oil, 1/2 butter
1 large Spanish onion, chopped
900g (2lb) organic carrots, peeled and chopped
1 heaped tbsp caraway seeds
175ml (6fl oz) dry sherry
1.2 litres (40fl oz) vegetable stock
sea salt and pepper to taste freshly chopped parsley and roasted caraway seeds to garnish
METHOD
1 Heat the oil (or melt butter & oil) in a large soup pot. Add the onion and sauté gently.
2 Add the carrots, caraway seeds, and sherry. Place a piece of damp greaseproof paper between the pot and lid and let these ingredients sweat for a good hour on the lowest heat. Stir occasionally.
3 Add your vegetable stock and cook for another half-hour.
4 Once the carrots are tender, use your hand blender and blend the soup until you have a nice smooth consistency. Add a little more stock if the soup appears to be too thick.
5 Season to taste then garnish with roasted caraway seeds and freshly chopped parsley. Serve with some warm crusty bread.
CARROT & CARAWAY
Try and use fresh local farm-grown organic
carrots when possible. They are deliciously sweet and make a huge difference to flavour.
SERVES 6
MINUTES 90
DIFFICULTY 3/10
POTATO & LEEK
I prefer not to purée this soup so I use a good quality waxy potato – you want a potato that holds its shape and doesn’t fall apart while cooking.
SERVES 6
MINUTES 50
DIFFICULTY 1/10
INGREDIENTS
75g (3oz) butter (grass-fed if possible)
1 tbsp vegetable oil
1 large onion, chopped
3 large leeks, sliced thinly, washed well and drained
5 large potatoes, peeled and cubed
sea salt and pepper
1 tbsp mixed dried herbs
1.2 litres (40fl oz) vegetable stock
300ml (10fl oz) milk
chopped chives to garnish
METHOD
1 Melt the butter and oil over low heat and add the onion, leeks, and potatoes. Sprinkle with sea salt, pepper, and mixed herbs.
2 Keep the heat very low and allow the vegetables to sweat for 15 minutes in the butter and oil.
3 Add the stock and bring to a boil. Turn the heat down to a simmer and cook for 30 minutes or until vegetables are tender.
4 Add the milk and simmer for a further 5 minutes. You can purée but I prefer to serve this soup chunky.
5 Top with chopped chives
INGREDIENTS
8 large red peppers, chopped in half and seeded
6 tbsp olive oil
2 large onions, chopped
120ml (4fl oz) dry sherry
1.2 litres (40fl oz) vegetable stock
150ml (5fl oz) orange juice grated rind of one orange
1 tbsp fresh chopped coriander
chopped coriander and orange rind to garnish
METHOD
1 Preheat the oven to 200C/400F/gas mark 6.
2 Place the red peppers on a baking tray skin upwards and sprinkle with olive oil. Bake for 15-20 minutes or until the skins are blackened.
3 Remove from the oven and place in a plastic bag for 5 minutes. This will assist in the easy removal of the outer skins.
4 Remove the skin from the red peppers and chop into large pieces.
5 Heat the remaining olive oil in a pan and sauté the chopped onions. Add the roasted red peppers and sherry. Sweat for 15 minutes.
6 Add the stock, orange juice and rind, and cook for 30 minutes over a gentle heat.
7 Add the fresh coriander. Purée the soup. Add a little more orange juice or stock to obtain the desired consistency.
8 Garnish with chopped fresh coriander and orange rind.
ROASTED RED PEPPER & ORANGE
This colourful soup has a depth of flavour and is truly delicious and warming on a cold autumn day.
SERVES 6
MINUTES 75
DIFFICULTY 6/10
DETOX CABBAGE
This is a dieter’s delight. A substantial soup that is great for detoxing.
SERVES 8
MINUTES 90
DIFFICULTY 1/10
INGREDIENTS
1.5 litres (50fl oz) vegetable stock
225g (8oz) carrots, shredded
150g (5oz) celery, chopped
2 potatoes, peeled and cubed
1 large onion, chopped
1 x 400g tin chopped tomatoes
2 tsp salt
1 bay leaf
8 whole peppercorns
1 whole cabbage (Savoy or white), shredded
juice from 1 lemon
METHOD
1 Combine the vegetable stock, carrots, celery, potatoes, onion, tomatoes, salt, bay leaf and peppercorns. Bring to a boil and then turn down to simmer for one hour.
2 Add the shredded cabbage and lemon juice, and simmer for another 30 minutes.
MAINS
This wonderful selection of main courses are great to serve with family and friends. Serve for casual get togethers or more formal dinner parties.
INGREDIENTS
1 tbsp coconut oil
4 spring onions, chopped
1 small onion, diagonally sliced
2.5cm (1”) ginger, chopped
3 garlic cloves, chopped
1 red chilli, chopped
1 green chilli, chopped
1 stalk lemongrass, chopped
1.5 tbsp curry powder
1 tsp turmeric
240ml (8fl oz) coconut milk
450g (1lb) raw king prawns
1 small red and orange sweet peppers, sliced
handful of either mange tout or green beans, chopped
2 tbsp fresh coriander, chopped
juice and rind of one lime
METHOD
1 Using a sharp knife, cut 3 deep slashes into each breast. Place the breasts in
a single layer in a nonmetallic dish.
2 Put the garlic, green chili, ginger, coriander, lime rind and juice, soy sauce, coconut sugar, and coconut milk in a mini blender or food processor and purée.
3 Spread the purée over both sides of the chicken, cover the dish with clingfilm and leave to marinate in the fridge for one hour (or longer).
4 Preheat the oven to 180C/350F/gas mark 4.
5 Remove the chicken from marinade, draining off any excess, and place in
a baking pan. Bake in the oven for 20 minutes or until evenly cooked.
6 Meanwhile, place the remaining marinade in a saucepan and bring to the boil. Lower the heat and simmer for several minutes. At this stage, you can add a drop more coconut milk to thin it out if required.
7 Spoon over the chicken breasts.
THAI-SPICED CORIANDER CHICKEN
These chicken breasts are packed with powerful, zesty flavours and are best accompanied by simple plain long grain rice and a cucumber salad.
SERVES 4
MINUTES 80
DIFFICULTY 2/10
COCONUT PRAWNS
This is a prawn dish that is just bursting with ethnic Asian flavours.
SERVES 4
MINUTES 30
DIFFICULTY 2/10
INGREDIENTS
1 tbsp coconut oil
4 spring onions, chopped
1 small onion, diagonally sliced
2.5cm (1”) ginger, chopped
3 garlic cloves, chopped
1 red chilli, chopped
1 green chilli, chopped
1 stalk lemongrass, chopped
1.5 tbsp curry powder
1 tsp turmeric
240ml (8fl oz) coconut milk
450g (1lb) raw king prawns
1 small red and orange sweet peppers, sliced
handful of either mange tout or green beans, chopped
2 tbsp fresh coriander, chopped
juice and rind of one lime
METHOD
MEATBALLS
1 Heat the coconut oil on a medium heat then add the onions, ginger, garlic, chillies and lemongrass, and sauté gently for 3 minutes.
2 Add the spices and coconut milk and cook for a further 5 mins.
3 Next add the prawns, peppers and mange tout and bring to a gentle boil for 2 minutes.
4 Turn heat off and add lime and coriander. Leave for 5 minutes.
INGREDIENTS
MEATBALLS
450g (1lb) lean ground turkey (minced turkey)
1 red chilli, chopped
1 egg, beaten
1.5 slices of gluten free or wholemeal bread made into crumbs (use your hand-held blender to crumb bread)
1 onion, chopped
1 tsp thyme (dried or fresh)
2 garlic cloves, chopped
1 tsp mixed herbs (dried or fresh)
1 tbsp Worcester sauce
50g (2oz) parmesan, grated
sea salt and pepper
olive oil, to fry
SAUCE
1 tbsp olive oil
1 onion, chopped
2 sweet red peppers (long pointed variety), chopped
1 red chilli, chopped
1 garlic clove, chopped
1 x 400g tin tomatoes
300ml (10fl oz) water
METHOD
MEATBALLS
1 Mix all the ingredients together and divide into 12-16 balls.
2 Heat a tbsp of olive oil in a non-stick frying pan and cook the meatballs until brown all over. Remove from the pan and set aside resting on paper towel.
SAUCE
1 Add 1 more tbsp olive oil to same pan. Add onion, peppers, chilli and garlic. Cook for 5 minutes or until everything is soft.
2 Add tomatoes and water. Cook on medium heat for 15-20 minutes.
3 Take off heat and allow to cool slightly. Put in blender and blend until smooth.
4 Return sauce to same pan and add meatballs. Simmer for a further 30 minutes
SPICY TURKEY MEATBALLS WITH CHILLI & RED PEPPER SAUCE
Ground turkey (minced turkey) has become a firm favourite in our home. Try swapping ground beef (minced beef) for turkey – you will get a pleasant surprise and it’s an exceedingly healthy option.
SERVES 4
MINUTES 75
DIFFICULTY 4/10
SPINACH, FETA CHEESE & CHERRY TOMATO TART
A lovely colourful tart that makes an excellent light supper.
SERVES 8
MINUTES 90
DIFFICULTY 1/10
INGREDIENTS
50g (2oz) butter (grass-fed if possible)
1 large onion, chopped
1 bag pre-washed baby spinach sea salt and pepper
4 large eggs
300ml (10fl oz) double cream or crème fraîche
110g (4oz) feta cheese, crumbled
10 cherry tomatoes, halved
METHOD
1 Preheat the oven to 190C/375F/gas mark 5.
2 Melt the butter in large deep frying pan with lid. Add the chopped onion and sauté gently. Add the spinach, cover pan, and allow to sweat for 5 minutes. Season with sea salt and pepper.
3 Drain off any excess butter. Place the spinach mixture in your prepared pastry case and spread evenly over the bottom of the case.
4 In a bowl beat the eggs and double cream together, season to taste, then pour the mixture over the spinach.
5 Crumble feta cheese over top of the mixture and strategically place cherry tomatoes carefully in and around cheese.
6 Place on baking tray and bake for 35 minutes or until firm to the touch.
DESSERTS
What better way to finish off a lovely family dinner with one of these tempting treats. There is something for everyone here.
INGREDIENTS
5 eggs
200g (7oz) caster sugar
The rind of 3 lemons, finely grated
110g (4oz) unsalted butter, melted
Juice of 3 lemons
Juice of 1 orange
METHOD
1 Preheat the oven to 180C/350F/gas mark 4.
2 Place the eggs, sugar, and lemon rind into a food processor. Blend until well mixed.
3 Add the melted butter whilst the processor is still running then add the juice of the lemons and orange. Blend for 30 seconds so the mixture does not get too frothy.
4 Pour the filling into the prepared pastry case and bake for 25-30 minutes or until firm to touch.
LEMON TART
A simple yet great finisher to any meal, it has a tangy lemony tartness that zings one’s taste buds.
(You will need a cooked 20cm (8”) fluted pastry case, for recipe see page 66.)
SERVES 6-8
MINUTES 60
DIFFICULTY 4/10
PECAN PIE
Pecan nuts are a favourite in the U.S.A. where they are used extensively in baking as well as being eaten as a dessert nut. Try making with walnuts or hazelnuts.
You will need a cooked 20cm (8”) sweet pastry shell made in a loose-bottomed flan tin, see page 66 for pastry recipe.
SERVES 6-8
MINUTES 60
DIFFICULTY 5/10
INGREDIENTS
110g (4oz) soft brown sugar
50g (2oz) maple syrup
150g (5oz) golden syrup
3 eggs, beaten
60g (2.5oz) butter, melted
1 tsp vanilla essence
175-225g (6-8oz) pecans set aside 75g (3oz) of the pecans for decorating the top of the pie
METHOD
1 Place all the ingredients in a food processor and blend until the nuts are coarsely chopped.
2 Pour the mixture into the cooked pastry case.
3 Arrange the remaining pecan halves on top of the pie in a circular pattern around the edge.
4 Preheat the oven to 180C/350F/gas mark
5 Bake the pie towards the top of the oven for about 30 minutes or until filling is firm to touch.
INGREDIENTS
BASE
20cm (8”) round, spring-form tin with deep sides
225g (8oz) digestive biscuits, crushed
50g (2oz) ginger biscuits, crushed
175g (6oz) butter, melted
FILLING
225g (8oz) cream cheese
300ml (10fl oz) double cream
1 x 400g tin condensed milk
juice of one lemon and two limes
grated rind of one lemon and two limes
METHOD
BASE
1 Mix together crushed biscuits and butter. You want the biscuit crumbs to be well coated in butter to ensure they press firmly into the pie dish.
2 Press mixture onto the base and sides of the tin. Refrigerate for one hour before use.
FILLING
1 Blend the cream cheese and double cream in a large mixing bowl with a hand mixer. Add the condensed milk to this mixture and blend well.
2 Add the juice of the lemon, lime and grated rind. (Save a little grated rind to sprinkle on top of cheesecake.) Mix on high speed until the mixture thickens slightly.
3 Pour into the prepared base and sprinkle with the grated rind.
4 Allow to set for 3 hours in the fridge.
LEMON & LIME CHEESECAKE
An enormous favourite when I had my restaurant. It was the dessert that sparked off my first book when I owned my bistro and gallery.
SERVES 6-8
MINUTES 240
DIFFICULTY 2/10
STICKY TOFFEE PUDDING & CARAMEL SAUCE
This pudding lends itself well to being heated up first before serving.
SERVES 6
MINUTES 60
DIFFICULTY 3/10
INGREDIENTS
PUDDING
50g (2oz) unsalted butter, softened
150g (5oz) caster sugar
1 egg, beaten
200g (7oz) self-raising flour
1 tsp baking powder
175g (6oz) dates, chopped
1 tsp bicarbonate soda
300ml (10fl oz) boiling water
SAUCE
275g (10oz) brown sugar
300ml (10fl oz) double cream
275g (10oz) unsalted butter
METHOD
PUDDING
1 Cream the butter and sugar together. Add the egg and beat well. Stir in flour and baking powder. Put the dates and bicarbonate of soda in a bowl and pour over the boiling water. Mix thoroughly into the creamed mixture.
2 Grease a deep baking dish (30 x 20 x 13cm [12 x 8 x 5”]) and sprinkle the bottom with a little caster sugar. Pour the pudding mixture into the dish.
3 Preheat the oven to 180C/350F/gas mark 4 and bake for 35-40 minutes.
SAUCE
1 Put the brown sugar, cream and butter in a pan, bring to boil and simmer until the sauce turns a caramel colour. Pour the warm caramel sauce over the pudding to serve.