2. Welcome to The SACO Kitchen
For 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
3. 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
4. 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
5. 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
6. 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
7. 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
8. 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.
9. 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
10. 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.
RoastedTomato 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
11. 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
12. 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
13. 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 MushroomTart
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
14. 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
15. 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
