Mmmm – Got a favourite recipe?
The new year and spring is always a period of good intentions, fresh starts and promises to eat less or more healthily. Most of us have packed in the heavy comfort food of the winter months and are now looking for a fresher, lighter alternative that reflects the season.
It should be no surprise then that the second TateOil recipe competition is all about healthy eating. Whether you’re shaping up for the summer holidays, aiming to attain the perfect beach body, Man-kini silhouette or just sick and tired of the stodge, send us your favourite recipe for the chance to win an Amazon Kindle.
Competition Rules
Recipe’s will be voted for by the public and the 10 recipe’s that receive the greatest number of votes, on our website, will be shortlisted for our panel of judges to decide the ultimate winner. The winner will receive an Amazon Kindle, just in time for Christmas!
You can either post the recipe below in the comment boxes, or please feel free to email us, via our contact page. Please make the subject title of the email ‘Recipe Competition‘. Tell us a little about yourself, too.
Each entrant may only post one recipe and the recipe should be their own. Adaptations of classic dishes will be accepted, but the judges will take originality, seasonality, as well as ‘ease of following’ into account.
You can keep up to date with all the competitions via our Facebook page.
You can only vote for the recipe you like on our competition page, ‘Like’s on our Facebook page will not be taken into account in the final tally, but will be visible to other Facebook users, who may then vote on our site. You may only vote for a recipe once.
Our judges are two ‘seasoned’, professional restaurateurs and a representative of TateOil. Their decision is final and no correspondence will be entered into. Final judgement will be made on 30th April 2012, entries close at midnight 25th April, with public voting closing at 9am on the 27th April ‘12. Voting is open once a recipe is posted.
By submitting a recipe, entrants grant Tate Fuel Oils Ltd the right to reproduce the image in publicity material, on their website, Facebook page and other related sites.
Anybody may enter a recipe, but only those entrants residing within the UK will be eligible to win the Kindle.
VOTE FOR YOUR FAVOURITE RECIPE HERE
Hello TateOil!
I’m Melanie Booth, and this is my delicious recipe for Herby Cannelini Beans, which is the perfect side dish to grilled chicken or lamb, or a scrummy topping for a baked potato! It’s fresh, flavourful and light- and so good for your waistline too! I am studying for a nutritional degree at the moment, and I eat a lot of nutritious, healthy, but tasty food!
Herby Cannelini Beans (serves 4-6 as a side dish)
2 tbsp extra virgin olive oil
1 red onion, diced finely
2 celery sticks, diced finely
1 carrot, peeled and diced finely
2 garlic cloves, crushed
1 tsp dried thyme
1 stalk fresh rosemary,destalked and chopped finely
2 tins cannellini beans, drained and rinsed
2 bay leaves
150ml vegetable stock
Salt and black pepper to taste
2 large ripe tomatoes, seeded and chopped
4 tbsp fresh parsley, chopped
Squeeze of fresh lemon, and lemon wedges for garnish
1. Sweat the onion, garlic, celery, carrots, thyme and rosemary in the butter and olive oil for 10 minutes, or until soft.
2. Add the cannelini beans, bay leaves, stock, seasoning and cook for 10 minutes. Add the tomatoes, parsley and lemon and cook for a further 5 minutes. Serve with lemon wedges.
Please vote for my recipe guys, as a student a kindle could come in very handy!!!
Melanie xx
Good to see another entry from you, Mel. Thanks.
Hi All
My name is Paul Robinson and I have been cooking since I was about 6 or 7 (I am now 36). I have cooked for many people of the years by chance… a few years ago I made a steak pie for Vernon Kay?? anyway give me a vote so I can win this competition….COME ON !!! GIVE THIS RECIPE A GO…. IT LOOKS AND TASTES GREAT.
Baked plaice with parsnip textures and puy lentils
(Serves two portions)
Ingredients;
1 Whole plaice (msc certified)
3 Organic parsnips
100g Puy lentils
1 Courgette
2 Leaves of frisee lettuce leaves
1 Organic lemon (grate the rind and put to one side)
1 litre vegetable stock
Olive oil to garnish
Vegetable oil (for frying)
Method;
1. Fillet the plaice and put the smallest fillet with the largest fillet by rolling them up, this will give you the two portions. Now put them in the fridge until required – wrap them in cling film.
2. Peel the three parsnips and keep the skins (put to one side), chop the parsnip and put into a pan with half the stock and simmer until soft.
3. Place the strips of parsnip peeling side by side on the chopping board and thinly slice into strips.
4. Whilst the parsnips cook, put the remaining stock in a pan with the puy lentils and simmer for 25 minutes until cooked, drain the water then leave them in the pan for 5 minutes with half a squeezed lemon (the juice and the lemon).
5. Heat up a frying pan with the oil and when golden brown remove them from the pan and allow them to rest on absorbent paper to soak up any excess grease/oil, sprinkle with a small amount of lemon rind.
6. Once the parsnips are cooked drain the water and blend onto a puree (season if required)
7. Put the plaice on a lightly oiled tray and put them in a preheated oven for 9 minutes at 180°c or gas mark 6.
8. Peel the courgette straight through one side to gain white strips with the green outside showing on both sides of each strip, plunge them into boiling water for 30 seconds and remove.
9. Take the place from out of the oven and put a lettuce leaf on one side of the plaice then wrap a strip of courgette around the plaice holding the leaf into position.
10. Put the lentils on the heat then place a generous amount of lentils on a warm plate then top with the parsnip puree.
11. Sprinkle a large amount of parsnip straw chips onto the puree and sit the plaice on top of that.
12. Although the dish has all the correct balance of textures and flavour you can use the plaice bones to make a stock (by using the parsnip water after it has been drained) and simmering for 20 minutes. Once strained reduce the liquid and add a splash of crème fresh to thicken the sauce.