THE SACO KITCHENDelicious recipes for you to enjoy during your stay with us

Food Blogger Special

Welcome to The SACO KitchenFor this special edition of The SACO Kitchen, we’ve asked top food bloggers to share their favourite recipes for tasty treats you can enjoy while you’re staying with SACO.

From Duck Breast with Blackberry Sauce to Roasted Tomato Risotto, there’s something for every taste, so all you need to do is make your selection

Method Bring a saucepan of water to the boil and cook the macaroni (usually around 10 minutes), then chop everything that needs to be chopped.

Next, fry the chorizo and drain some fat but leave some in the pan so you won’t need to add any oil to cook the vegetables.

Add in the onions and leeks, cook for 5 minutes until soft, then add in the mushrooms and cook for a further 5 minutes.

Put the pan with everything cooked to the side until the pasta and sauce are ready.

Put 3 tbsp of butter and 3 tbsp of flour into a saucepan over a low heat and cook until a yellow dough (roux) forms.

Slowly add in the milk, stirring between addition (it can be difficult to mix at first) until a white sauce forms. You may need to increase the heat a bit during this stage.

Add in black pepper and 3/4 of the cheddar cheese. Stir and put to one side when the sauce is fully cooked (it should coat the back of a spoon).

Serve with crusty bread and enjoy.

Posh Mac ‘n’ Cheese

Serves: 2 Recipe provided by Emma, author of Miss Pond blog

Ingredients 250g Macaroni 2 Red onions 1 pack of Mushrooms (200g) 1 Leek Uncooked Chorizo Butter Milk (at least 1pt) Plain flour 200g Cheese- grated cheddar and chopped chunks of blue cheese Black pepper Crusty bread

Utensils: Saucepan, knife, chopping board

Web: www.misspond.co.uk Twitter: @misspond

Method Preheat the oven to 180°C.

Heat two tablespoons of water in a small saucepan. Once the water starts to boil, add the raw spinach leaves. Cook the spinach until the leaves start to wilt.

Drain the water from the spinach and then run the leaves under cold water to stop the cooking process. Squeeze as much water from the spinach as possible and then set the spinach aside to allow it to dry some more.

In another small saucepan, add hoisin sauce, peanut butter, and coconut milk over low heat. Allow the mixture to heat for 2-3 minutes while stirring to evenly incorporate them. Once the sauce is warm, remove the pot from heat.

Spread a light layer of the hoisin coconut peanut sauce over the slices of bread. Place spinach and tomatoes on the bread. Then sprinkle cheese on top.

Note: for a vegan version, simply leave out the cheese.

Heat up the pizzas in the oven for about 5 minutes until the bread becomes golden brown and the cheese has melted.

Serve the French bread pizza slices warm and enjoy.

Asian Inspired Spinach & Tomato French Pizza Bread

Serves: 2 Recipe provided by Andrea, author of Cooking With A Wallflower blog

Web: www.cookingwithawallflower.com Twitter: @CookWitWalflowr

Ingredients 2 cups raw spinach 2 tablespoons water 1/8 cup hoisin sauce 1 ½ tablespoons peanut butter 5 teaspoons canned coconut milk 4 – 2x3 inch French bread slices 5 grape tomatoes, diced 4 tablespoons grated cheese (optional)

Utensils: Two small saucepans, cheesegrater

Method Fry the bacon in a little butter and, once cooked, drain the fat from the frying pan and set aside the bacon on a plate for later.

Add more butter to the frying pan and begin frying the onions on a high heat.

Pour the risotto rice into the frying pan and mix the bacon and risotto rice together with a wooden spoon.

Add the bacon and slowly add ¼ of the chicken stock.

Keep the temperature on high and keep stirring so the rice doesn’t stick. Once the stock has been absorbed and not much liquid is left in the pan, repeat with another ¼ of the chicken stock stir until absorbed, then repeat again.

Once the third of the chicken stock has been absorbed, add the peas with the remainder of the stock and continue stirring to avoid sticking to the pan.

Pour in 500ml of boiled water and continue stirring on a high heat for 10-20 minutes – until the liquid has been absorbed.

Turn down the heat, then stir in the cheese and fadd inely chopped fresh mint to your taste before serving.

Pea, Bacon & Mint Risotto Serves: 2

Recipe provided by Debbie, author of Debbie Does A Blog

Web: www.debbiedoesablog.com Twitter: @DEB_8Y Ingredients A mug of risotto rice A mug of frozen peas A packet of bacon cut up in to chunks 1 onion – chopped up 500ml of chicken stock Parmesan cheese to season Knob of butter to fry bacon and onion Bunch of fresh mint Eggs and white wine vinegar (optional)

Utensils: Frying pan, wooden spoon

Method Set the oven to 180°C and score the skin of the duck breast in a criss-cross pattern. Place them skin side down into a cold frying pan on a medium heat for around 20 minutes (remember to tip excess fat out of the pan as you cook).

As the duck is cooking, parboil the potatoes and place the blackberries in a saucepan with the sugar. Simmer for 5 minutes, crushing the berries with the back of a fork.

When the potatoes are tender, place in an oven tray with a splash of oil, salt, pepper and rosemary and place in the oven for 25 minutes.

When the duck fat has turned golden, turn over and cook on the flesh side for 2 minutes. Then transfer to a oven tray and cook in the oven for 8 minutes. Then remove from the oven and cover in foil for 5 minutes to rest.

Spoon all of the excess fat except for 1 tbsp from the pan and cook the shallot until softened. Then add the red wine, lemon thyme, and stock. Simmer for 5 minutes on a high heat until reduced and syrupy.

Stir in the blackberries and any resting juices from the duck and simmer until warmed through.

Slice the duck and serve with the potatoes.

Duck Breast with Blackberry Sauce Serves: 2

Recipe provided by Fiona, author of Time2Gossip blog

Web: www.time2gossip.co.uk Twitter: @time2gossip Ingredients 2 duck breast 150g blackberries 1tbsp caster sugar 1/2 Shallot 100ml Red Cooking Wine 100ml Vegetable Stock 2 Lemon thyme Sprigs 5 New Potatoes Sprigs of Rosemary (Optional)

Utensils: Frying pan, oven tray, saucepan, knife, foil

Method Put the potatoes in a pan of boiling water and cook for 10-15 minutes until cooked through and then drain well.

Squish the potatoes using a fork (the potatoes should still be slightly intact and not like mash)

Grill the steak for 5 minutes on each side (for a medium steak) and leave to rest before slicing into 1cm strips.

Slice the ciabatta in half and soak up the juice from the rested steak, then mix the mustard and mayonnaise well and spread half thickly over each half of the bread.

Note: The other half of the mustard mayo makes a great dressing for the potatoes but it is not to everyone’s taste!

Arrange the steak over the bread and top with half of the rocket and watercress.

Slice the tomatoes and put them on top of the rocket and watercress and put the other half of the ciabatta bread on top.

Slice in half so it will serve two people.

Steak sandwich with crushed new potatoes

Serves 2 Recipe provided by Steph, author of Miss Mamo’s World blog

Web: www.missmamoworld.com Twitter: @missmamo Ingredients 500g baby new potatoes 400g thick cut rump steak Long ciabatta bread 1tbsp mustard 3tbsp mayonnaise 1 bag of rocket and watercress salad 2 large tomatoes

Utensils: Saucepan, knife

Au Gratin Potatoes

Serves 2 Recipe provided by Giada, author of Miel Cafe blog

Web: www.mielcafe.com Twitter: @mielcafeblog Ingredients 2/3 medium potatoes 200ml milk 2 tablespoons of butter 40g grated parmesan 2 tablespoons of white flour Pepper and salt to taste

Utensils: Peeler, grater, oven dish, saucepan, parchment paper, aluminium foil

Method Preheat the oven to 210°C.

Peel the potatoes and cut them into thin slices trying to make them have all the same thickness to avoid that some will be more cooked than others.

Take a small glass oven dish, line it with some wet parchment paper and start placing

a first layer of potatoes to cover all the surface. Add pepper and salt to taste above the first layer and then create a second layer in the same way. Again add pepper and salt.

In a saucepan melt the butter on a low heat, then add the milk and start stirring. Throw in the flour which will help at making our cheese cream thicker, and continue to stir until it starts feeling thick enough.

Remove the saucepan from the heat and add all the grated parmesan when the cream is still warm. This will help melting the parmesan and creating a smooth cream.

Pour over the potatoes and level with a spoon to create a smooth surface.

Place aluminium foil over the oven dish and cut in the middle so that the steam will have a way out.

Place in the oven and, after an hour, remove the foil and check if the potatoes are soft using a knife or a fork. If the aren’t cooked, leave in the oven with the aluminium foil for a little longer before going on. If they do look cooked, just leave them there for 15/20 minutes more until the cream on top starts becoming crunchier and golden brown in some spots.

Remove the potatoes from the oven and serve two generous portions.

Method Preheat the oven to 175°C and prepare the potato wedges, washing and drying the potatoes with a clean tea towel. Slice with a sharp knife on a chopping board into wedges.

Line a large baking tray with foil or grease with a little oil. Toss the potatoes with the salt and a dash of olive oil and spread out across the tin. Bake in the oven for one hour, turning halfway through.

Roll out the puff pastry on a lightly floured chopping board. Using a sharp knife, cut out a fish shape slightly bigger than your piece of fish and use that as a template to cut out another three.

Drain the tin of crab meat and mix in a small bowl with the bread, salt, cayenne pepper, mayonnaise, capers and lemon juice.

Place the cod pieces onto a piece of fish-shaped puff pastry and spoon half the crab mixture on top of each piece of fish, spreading out evenly.

Place the other piece of pastry on top. Place a caper where the fish’s eye would be.

Bake in the oven for 25-30 minutes until the pastry is golden brown. Serve with green vegetables and the potato wedges.

Cod en Croute stuffed with crab

Serves 2

Recipe provided by Caroline, author of Caroline Makes blog

Web: www.carolinemakes.net Twitter: @caroline_makes Ingredients 2 cod fillets 170g tin of shredded crab meat 1 piece of day old bread, chopped into small cubes 1/2 tsp salt 1/2 tsp cayenne pepper 2 tbsp mayonnaise 1 tsp capers, chopped plus two extra for decoration Dash of lemon juice 200g ready-made puff pastry 1 egg Green vegetables Olive oil

Utensils: Chopping board, knife, baking tray, aluminium foil, small bowl

Method Preheat the oven to 150°C and cut the tomatoes into small pieces. Place them on a baking tray, splash with olive oil, season with salt and roast in the oven for about 2 hours.

Boil the vegetable stock and keep it warm in a pan on a low heat.

Chop the shallot and crush the unpeeled garlic clove.

Heat 30 grams of butter and the olive oil in a pan, and then add the garlic and the chopped shallot. Fry on a low heat for a few minutes, until they get soft. Remove the garlic clove.

Add the rice and keep cooking and stirring for 2-3 minutes, until the rice becomes opaque.

Add a pinch of salt, and then gradually add the stock, stirring with a spoon until all the liquid is incorporated. After approximately 15 minutes, add the roasted tomatoes.

Finish cooking, take the pan off the hob, add the butter and the parmesan and stir together until you get a creamy consistency. Cover the pan and leave the risotto to rest for 2-3 minutes before serving.

Add some fresh ground black pepper and serve hot.

Roasted Tomato Risotto Serves 2

Recipe provided by Andra, author of Mint and Rosemary blog

Web: www.mintandrosemary.com Twitter: @mintandrosemary Ingredients 200g tomatoes 50ml olive oil A pinch of salt 80 grams unsalted butter (30 grams for frying and 50 grams for the final step) 30 ml olive oil 1 garlic clove 1 shallot 160g Carniola rice 300 ml vegetable stock A pinch of salt 20g Parmigiano Reggiano Black pepper

Utensils: Saucepan, frying pan, cheese grater, knife, baking tray

Method Preheat oven to 180 C. Scoop the seeds of squash then cut into 1cm thick slices. Put them into a bowl.

Using a rolling pin, crush the coriander, mustard seeds, salt, paprika, mashed garlic and olive oil. Pour over the squash and mix well with your hands to coat evenly, then set aside for at least 20 minutes.

Meanwhile mix the ingredients of the salad dressing in a bowl. Cover with a plate, then shake well and set aside.

Arrange the squash slices on a baking tray. Sprinkle with parmesan and bake in the oven for 20-25 minutes or until tender.

Put the salad leaves on a serving plate. Place the squash over the top then pour with the dressing and serve immediately.

Spicy Parmesan & Baked Squash Salad Serves 2

Recipe provided by Aniko, author of Multi Culti Kitchen blog

Web: www.multicultikitchen.com Ingredients Half a squash 50g freshly grated parmesan 1 pack of fresh green salad leaves 3/4 tbsp salt 1/2 teaspoon mustard seeds 1/2 teaspoon coriander seeds 1 garlic clove 1/2 teaspoon cumin 1/2 teaspoon of smoked paprika 1 tbsp olive oil 25 ml extra virgin olive oil Pinch of salt Pepper 1 shallot Half tbsp balsamic vinegar

Utensils: Bowl, rolling pin, cheese grater

Method Pre heat the oven to 180°C.

Peel and chop the butternut squash into 1 inch cubes, place in a roasting tray and coat with the olive oil.

Season with salt and pepper and cook for 40 minutes or until the squash is soft and browned.

Heat 2 tbsp olive oil in the bottom of a large heavy pan.

Chop the onions finely and fry on a medium heat for 5 minutes until softened.

Add the garlic and fry for a further 2 minutes.

Add the cumin and paprika and stir in over the heat for 1 min.

Next place the carrots in the pan with 260ml water.

Cover and leave over a medium heat until the carrots are soft.

Once soft add tomatoes and beans. Raise heat to medium-high and simmer for 10 minutes. Stir in harissa paste and squash.

Simmer to let the flavours come together for a few minutes and season with salt and pepper.

Butternut Squash & Cannellini Bean Stew Serves 2

Recipe provided by Holly, author of Mess Makes Food blog

Web: www.messmakesfood.com Twitter: @messmakesfood Ingredients 1 medium butternut squash 2 tbsp olive oil 2 small red onions 6 cloves garlic 2 tsp ground cumin 1 tsp paprika 500g carrots (peeled and chopped into approx. 1 inch cubes) 2 x 400g cans of cannellini beans 1 can chopped tomatoes 3 tsp harissa Salt and pepper to taste Parsley to serve Utensils: Oven dish, saucepan, knife, chopping board

Method Heat the oven to 220°C, then heat the oil in the frying pan over a medium heat. Once hot, add the courgettes and mushrooms and cook for around five minutes or until they have begun to soften.

Stir in the garlic and black pepper. Add in 3/4 of the sparkling wine a tablespoon at a time, allowing each one to be absorbed first. Mix in the final 1/4 of the wine and fresh basil leaves, then remove from the heat.

Grease the baking tray using a small amount of olive oil and place the two pieces of puff pastry on to it, making sure there is ample space between them as the pastry will expand during cooking. With a knife, criss-cross the base of the pastry, leaving a 1.5cm border around the edges.

Scoop the filling onto each piece of pastry. Cook for 15-20 minutes or until the pastry has risen and turned golden brown. Serve with a sprinkling of extra black pepper and a fresh basil leaf.

Champagne Mushroom Tart Serves 2

Recipe provided by Natalie Mara, author of The Tofu Diaries blog

Web: www.nataliemara.co.uk Twitter: @TheTofuDiaries Ingredients 1/2 sheet of ready-made ready rolled puff pastry (approx. 160g), cut into two 150g closed cup mushrooms, thinly sliced 1 medium courgette, thinly sliced 100ml sparkling wine 1tbsp olive oil 2 cloves garlic, finely chopped Handful of fresh basil leaves, roughly torn Black pepper, to taste

Utensils: Frying pan, oven dish, knife

Method Peel and cut the potatoes into wedges.

Rinse under running water and dry. Put on baking tray with drizzle of oil and roast in oven for 30 minutes until golden brown

Slice onions and mushrooms and fry in butter, push to back of frying pan.

Fry steak to personal preference.

Steak & Chips Serves 2

Recipe provided by Tanya, author of Mummy Barrow blog

Web: www.mummybarrow.com Twitter: @mummybarrow Ingredients 2 steaks, the most expensive you can afford, with lots of marbling as that is the fat and therefore flavour 4 mushrooms 1 onion 2 large potatoes Knob of butter Vegetable oil Utensils: Peeler, chopping board, baking tray, knife

Method Parboil the potatoes and transfer to a dish to use later.

Preheat oven to 130c, add the oil to a large frying pan and put on medium heat. Add the diced beef to the pan and brown, then transfer to a large oven dish, making sure to leave any cooking juices in the pan.

Add the onions, thyme and rosemary to the pan and cook over a gentle heat (you may need more oil). Once the onions have softened, remove the rosemary and thyme and add them to the oven dish with the meat.

Sprinkle a tbsp of flour over the onions and stir. Once the flour has been absorbed, pour in the beef stock and add a dash of Worcester Sauce. Bring to the boil and pour into the oven dish with the other ingredients and stir well.

Put foil on the oven dish and cook in the oven for 2 -3 hours. You can leave in the oven for a lot longer if required.

Once the meat is tender, leave to cool. Using a slotted spoon, remove the meat and onions and place into a pie dish. Remove the thyme and rosemary and discard. Now sieve the remaining gravy into a saucepan and set aside.

Add the cooked potatoes to the pie dish with the meat, and gently stir (try not to break the potatoes up), add 2 tbsp of the gravy.

Turn the temperature of the oven up to 180c, flour your work surface and rolling pin and roll out your pastry so that it will cover the pie dish.

Meat and Potato Pie Serves 2 Recipe provided by Andy, author of Andy’s Kitchen blog

Web: www.andyskitchen.co.uk Ingredients 250g diced beef (casserole/braising/shin) 1 pack Shortcrust Ready Rolled Pastry 500ml Beef Stock, I used a Knorr Beef Stock Pot 250g potatoes, cut into large cubes 1 onion sliced Sprig of rosemary Sprig of thyme Salt and pepper 1 egg, beaten Worcester Sauce-dash Plain flour for thickening the gravy and for rolling out the pastry 1 tbsp vegetable oil (you may need a little bit more) Utensils: Saucepan, frying pan, knife, oven dish, sieve, slotted spoon, rolling pin