Sunday 28 September 2008
Sunday 14 September 2008
New Kitchen
At the moment we are currently half way through getting our Kitchen re done and so haven't got any updates at the moment. As soon as were back up and running were going to treat ourselves and cook something special.
Sunday 31 August 2008
Fish Pie
Our village has a market on a Wednesday and when time permits in the morning before going to work Andrew likes to go. The fish stall comes from Fleetwood with that days fresh catch so its really as fresh as it gets.
Ingredients
Cod
Sweetcorn
Spinach
Seasoning
White Sauce
Mashed Potatoes
Breadcrumbs
The cod, sweetcorn, spinach and seasoning were mixed together in the white sauce and the the mashed potato was the layered on top with breadcrumbs spinkled on top. This was then all baked in the oven for 30 mins.
Tuesday 29 July 2008
Leg of Lamb
Andrew asked that I update his website this week whilst he's away as he thought it would give me something to do, so apologies now for not putting up as much detail as normal. Maybe Andrew will update it soon with the detail.
Anyway my sister-in-law was with us this weekend so we decided that we'd use something local so we choose a leg of lamb from the farm across the road. This was marinaded for a few hours in a range of spices (in a Moroccan style) this was then roast for a couple of hours. Shortly before the lamb was ready we add a couple of tins of Chick pea's so they'd absorb some of the flavours of the meat. To serve we also made a salad with some lettuce from the veg patch as it was a really lovely day we ate outside.
Picture should be here but I can't get the computer to do what i want
Sunday 6 July 2008
Frank Salad
I am not sure if I have any avid fans but just in case I do I need to explain why the blog has been unpopulated over the last month. The reason is that we have moved from our little two bed apartment and purchased an old farmhouse out in the sticks. The place is significantly bigger than what we are used to and needs a bit of effort to scrub it up to my wife's high standards.
Anyway - first job was to plant up the vegetable patch (we moved in at the start of June so were probably a bit late for the growing season but spinach and salad should do ok).
We have some really nice new neighbours and Frank from across the road dropped off some salad leaves and some lettuce for me to plant so fittingly (despite having a lovely range cooker at my disposal - and gas!!!) the first post is dedicated to the humble salad.
Ingredients
Selection of fresh salad leaves
2 tomatoes
4 radish
1 ball of buffalo mozzarella
1 red onion
4 new potatoes
1 oz butter
3 tablespoons red wine vinegar
1 teaspoon of ginger wholegrain mustard
2 tablespoons of honey
1 teaspoon of plum and port conserve
salt
Method
Arrange the salad items (less the red onion) on a plate, leaving a gap in the middle.
layer the mozzarella on the plate with the tomato and put mozzarella in the gap in the middle of the leaves.
Boil the potatoes then drain. Add the butter to the pan and keep on the heat. When the butter is melted add the sliced red onion and then mix the remaining ingredients and reduce the liquid by half.
Place the potatoes with onion and dressing in the middle of the plate, the heat will start to melt the mozzarella and any spare dressing in the bottom of the pan can be drizzled over the leaves.
Monday 26 May 2008
De Neils Curry
This is a mish mash curry that takes influence from both India and S.E. Asia. This is a home devised recipe but is a real corker.
Curry is a well favoured meal in the UK but there is no need to turn to a tin or take-away as it is dead easy to rustle up your own top notch curry and it is possible to make your own creations like this one of mine.
Ingredients
Spice mix
1 onion
2 tbs groundnut oil
4 cloves
3 cloves of garlic
1 tsp ginger powder
1 tsp cumin seeds
1 tsp fenugreek
1 tsp tumeric
1 tsp cinamon
1 tsp paprika
3 cardomon pods
3 red birds eye chillies (de-seeded and finely chopped)
3 tsp garam masala
Curry
2 chicken fillets
one sweet potatoe
3 tomatoes
300ml coconut milk
one tsp tamarind paste
4 green birds eye chillies (whole)
250ml reduced fat creme fraiche
Method
Start by making the spice mix. Put all the ingredients (except the oil and onion) in a mortar and pestle and pound to a paste as far as possible (whole cloves are nasty if you crunch on one when trying to enjoy your curry so at least make sure these are bashed a bit).
Heat the oil in a frying pan and start to saute the onions then add the pasted spices fry off for a good fie minutes or so - stirring regularly. This gets the spices working and is an importnt stage in the process.
Remove from the heat and set aside whilst the rest of the dish is created.
For the curry
Peel the sweet potatoe and slice into small discs the thickness of a 1 pound coin but the size of a 10 pence piece. Add these to the frying pan and cook off for a few minutes. The add the cubes chicken and add three tomatoes (quartered). Cook until the chicken is sealed all over then add the stock. To make this warm the coconut milk with the tamarind. Add the spice mix that was created previously and the whole green chillies, stir well. Cook for 20 minutes at a low simmer in the pan, or so until the chicken is cooked.
Just before serving add the creme fraiche and stir through - natural yoghurt could also be used if desired. To finish sprinkle with freshly chopped coriander.
I served with Naan bread a great product for mopping up any left over sauce.
Curry is a well favoured meal in the UK but there is no need to turn to a tin or take-away as it is dead easy to rustle up your own top notch curry and it is possible to make your own creations like this one of mine.
Ingredients
Spice mix
1 onion
2 tbs groundnut oil
4 cloves
3 cloves of garlic
1 tsp ginger powder
1 tsp cumin seeds
1 tsp fenugreek
1 tsp tumeric
1 tsp cinamon
1 tsp paprika
3 cardomon pods
3 red birds eye chillies (de-seeded and finely chopped)
3 tsp garam masala
Curry
2 chicken fillets
one sweet potatoe
3 tomatoes
300ml coconut milk
one tsp tamarind paste
4 green birds eye chillies (whole)
250ml reduced fat creme fraiche
Method
Start by making the spice mix. Put all the ingredients (except the oil and onion) in a mortar and pestle and pound to a paste as far as possible (whole cloves are nasty if you crunch on one when trying to enjoy your curry so at least make sure these are bashed a bit).
Heat the oil in a frying pan and start to saute the onions then add the pasted spices fry off for a good fie minutes or so - stirring regularly. This gets the spices working and is an importnt stage in the process.
Remove from the heat and set aside whilst the rest of the dish is created.
For the curry
Peel the sweet potatoe and slice into small discs the thickness of a 1 pound coin but the size of a 10 pence piece. Add these to the frying pan and cook off for a few minutes. The add the cubes chicken and add three tomatoes (quartered). Cook until the chicken is sealed all over then add the stock. To make this warm the coconut milk with the tamarind. Add the spice mix that was created previously and the whole green chillies, stir well. Cook for 20 minutes at a low simmer in the pan, or so until the chicken is cooked.
Just before serving add the creme fraiche and stir through - natural yoghurt could also be used if desired. To finish sprinkle with freshly chopped coriander.
I served with Naan bread a great product for mopping up any left over sauce.
Beef and Mushroom Stew with Dumplings
Right then this is good British grub simple, and delicious. It wont win a Micheline star but it will put a smile on the face of the eater.
Ingredients
500g stewing steak cut into chunks
6 mushrooms
one onion
1 beef stock cube
2 tbs turkey gravy granuals
two bay leaves
6 dashes of Worcester sauce
1/2 pint beer
flour
50g suet
100g self raisimg flour
a few sprigs of fresh thyme
Method
Start by softening the onion (roughly chopped)in a casserole dish with a tablespoon of sunflower oil. Add the stewing beef tossed in seasoned flour.
When the beef is browned add the mushrooms (cut in two) and add 500ml of boiled water mixed with the stock cube and turkey gravy (lighter and fresher than beef gravy granuals). Drop in the bay leaves and Worcester sauce and cook for an hour and a half.
To make the dumplings mix the suet, self raising flour and finely chopped thyme (remember to season them up with salt and pepper) with a few tablespoons of water. The consistency should be non sticky to the hand but still feeling moist.
Make golf ball sized dumplings and add to the stew. If you want soem veg add it at this point. I lobbed in some broccoli but carrots are a good choice as well. Given the flour basis of the dumplings there is no need for extra carbohydrates e.g. potatoes.
Add some extra moisture (I used half a pint of beer) and cook for 20 minutes and then serve.
Ingredients
500g stewing steak cut into chunks
6 mushrooms
one onion
1 beef stock cube
2 tbs turkey gravy granuals
two bay leaves
6 dashes of Worcester sauce
1/2 pint beer
flour
50g suet
100g self raisimg flour
a few sprigs of fresh thyme
Method
Start by softening the onion (roughly chopped)in a casserole dish with a tablespoon of sunflower oil. Add the stewing beef tossed in seasoned flour.
When the beef is browned add the mushrooms (cut in two) and add 500ml of boiled water mixed with the stock cube and turkey gravy (lighter and fresher than beef gravy granuals). Drop in the bay leaves and Worcester sauce and cook for an hour and a half.
To make the dumplings mix the suet, self raising flour and finely chopped thyme (remember to season them up with salt and pepper) with a few tablespoons of water. The consistency should be non sticky to the hand but still feeling moist.
Make golf ball sized dumplings and add to the stew. If you want soem veg add it at this point. I lobbed in some broccoli but carrots are a good choice as well. Given the flour basis of the dumplings there is no need for extra carbohydrates e.g. potatoes.
Add some extra moisture (I used half a pint of beer) and cook for 20 minutes and then serve.
pollo a la dolchelatte
Chicken is so versatile but by itself it can be a bit bland. If using a chicken fillet simply cutting a slice to make a cavity in the breast makes a great pocket to pack flavour into the meat.
Using salty and strong flavoured dolchelatte is perfect for this purpose. Tht being said Gorgonzola, Stilton and Roquefort all perfectly suitable for the job.
I also add some herbal flavour inn the for, of 2 dried bay leaves.
Ingredients
chicken breast
2 slices of dolchelatte cheese
2 bay leaves
olive oil
salt and pepper
vegetables to serve with
Method
Cut a slit in the chicken to make a pocket. Stuff the pocket with the dolchelatte and bay leaves. rub the outside with olive oil and season well. Place in an oven proof dish and put in a pre-heated oven for 20 minutes or until cooked through.
Serve with fresh vegetables - I had new potatoes, chanterelle carrots and French beans
Using salty and strong flavoured dolchelatte is perfect for this purpose. Tht being said Gorgonzola, Stilton and Roquefort all perfectly suitable for the job.
I also add some herbal flavour inn the for, of 2 dried bay leaves.
Ingredients
chicken breast
2 slices of dolchelatte cheese
2 bay leaves
olive oil
salt and pepper
vegetables to serve with
Method
Cut a slit in the chicken to make a pocket. Stuff the pocket with the dolchelatte and bay leaves. rub the outside with olive oil and season well. Place in an oven proof dish and put in a pre-heated oven for 20 minutes or until cooked through.
Serve with fresh vegetables - I had new potatoes, chanterelle carrots and French beans
Monday 5 May 2008
Oriental Wild Boar
Obviously pork has a limited place in asian cuisine (given the religious preferences of not an insignificant proportion of SE Asia). Wild Boar, however, is probably more akin to the type of pork meat encountered in Asia - the standard European pig (as popular in Britain and Denmark) is a different proposition so when I had a look in the freezer and saw we still had some wild boar steaks this easy throw together was an easy decision.
Ingredients
Marinade
1 tablespoon Oyster Sauce
1 teaspoon Rice Wine Vinegar
1 tablespoon brown sugar
2 wild boar steaks
Quick cook noodles, mange tout and baby corn to serve.
Method
Add the marinade ingredients to a dish, mix and add the Wild Boar (coat on both sides and set aside for an hour to marinade).
Grill for 5 or so minutes on each side. The other ingredients take about 4 onutes to boil in a pan.
Pork Balls
Nothing to do with pig's testicles - but a cunning twist on the Chinese takeaway favourite (and not very Chinese at all really).
Having 2 kilos of pork between two of us was clearly going to be a multiple meal situation - or at least the same sandwiches for a week.
Ingredients
Pork Balls
chunks of cold roast pork
3 slices of bread (cheap white sliced is best)
chilli chutney
one egg
Sweet and Sour Sauce
2 tbs tomato ketchup
4 tomatoes (diced)
one onion
3 tablespoons red wine vinegar
2 tablespoons sugar
Method
Start with the sauce - add the onion (finely sliced) to a sauce pan and start to heat gently in some sunflower oil. After the onions have softened add the diced tomatoes - keeping the heat at medium. Add the ketchup, sugar and red wine vinegar and continue to heat gently - stirring frequently. This will take about 15 minutes in total to cook down. Whilst you wait crack on with the pork balls.
Cut the crusts off the slices of bread. Then slice into thirds and coat them on the inside with chili chutney. Seal the bread around the meat, pressing to seal. Beat the egg and season. Dip the bread balls into the egg and then add to a hot pan with sunflower oil. Turn frequently until evenly crispy.
Having 2 kilos of pork between two of us was clearly going to be a multiple meal situation - or at least the same sandwiches for a week.
Ingredients
Pork Balls
chunks of cold roast pork
3 slices of bread (cheap white sliced is best)
chilli chutney
one egg
Sweet and Sour Sauce
2 tbs tomato ketchup
4 tomatoes (diced)
one onion
3 tablespoons red wine vinegar
2 tablespoons sugar
Method
Start with the sauce - add the onion (finely sliced) to a sauce pan and start to heat gently in some sunflower oil. After the onions have softened add the diced tomatoes - keeping the heat at medium. Add the ketchup, sugar and red wine vinegar and continue to heat gently - stirring frequently. This will take about 15 minutes in total to cook down. Whilst you wait crack on with the pork balls.
Cut the crusts off the slices of bread. Then slice into thirds and coat them on the inside with chili chutney. Seal the bread around the meat, pressing to seal. Beat the egg and season. Dip the bread balls into the egg and then add to a hot pan with sunflower oil. Turn frequently until evenly crispy.
Guacamole
Guacamole is simple,tasty and whilst high in cholesterol its the right type of cholesterol.
The key thing to do is make sure that your avocados are very ripe. If you make sure of this you can't go wrong. I use a bit of my own birds eye chilli chutney (about a half teaspoon) to zing it up a bit.
Ingredients
5 very ripe avocados
1/2 teaspoon of chilli chutney (you could use Bajan Hot pepper sauce or tabasco - just make sure it is a wet chilli sauce i.e. not dried chillis or chilli powder)
teaspoon of olive oil.
Method
mash the avocados with a fork and mix the rest of the ingredients - if you like it chunky just mash a little less.
I served with warm toast.
Roast Loin of Pork Stuffed with Peaches and Garlic
We went to the wholesalers today and got a cracking load of garlic and a big 2 kg loin of pork.
I have done a variation of this many times over the years. Using fruit with meat is not widely enough used as the natural sugars combine well with the meat and any herbs - when roasting like this cutting a cavity to allow the fruit to get into the meat does a wonder.
Ingredients
a 2kg loin of pork
one tin of peaches in syrup
2 cloves of garlic
one teaspoon of oregano
olive oil
Method
Slice a slit into the loin (make sure you don't go all the way throughand ensure not to go to the ends.
Add the peaches, some salt and pepper, the garlic (crushed) and the oregano. I re-used the elasticated string that the meat came in but if you don't have this tie with butcher's string.
I roasted, wrapped in foil, for about an hour and a quarter and served with roast butternut squash and courgettes.
I have done a variation of this many times over the years. Using fruit with meat is not widely enough used as the natural sugars combine well with the meat and any herbs - when roasting like this cutting a cavity to allow the fruit to get into the meat does a wonder.
Ingredients
a 2kg loin of pork
one tin of peaches in syrup
2 cloves of garlic
one teaspoon of oregano
olive oil
Method
Slice a slit into the loin (make sure you don't go all the way throughand ensure not to go to the ends.
Add the peaches, some salt and pepper, the garlic (crushed) and the oregano. I re-used the elasticated string that the meat came in but if you don't have this tie with butcher's string.
I roasted, wrapped in foil, for about an hour and a quarter and served with roast butternut squash and courgettes.
Steak Frites
As a youngster I remember going to France on a camping holiday and having steak frites on the ferry - dead simple, bloody in the centre and charred on the outside. Chips all crispy and the juice of the steak there to be mopped up with the last of them.
For this don't use fancy cuts like fillet or rump - the thin frying steak is perfect. Use a griddle pan (ensure well heated before putting your meat in) oil the meat before putting into the pan then add a good cube of butter on top.
I griddled a tomato to go with and a bit of lambs lettuce (it made me feel better about the healthiness (or lack of)).
For this don't use fancy cuts like fillet or rump - the thin frying steak is perfect. Use a griddle pan (ensure well heated before putting your meat in) oil the meat before putting into the pan then add a good cube of butter on top.
I griddled a tomato to go with and a bit of lambs lettuce (it made me feel better about the healthiness (or lack of)).
Saturday 19 April 2008
Spaghetti with Muscles and Sun Dried Tomatoes
Spaghetti with Muscles and Sun Dried Tomatoes
I came home on Friday expecting a nice piece of white fish or a whole sea bass or something - ritual in our house is to buy what looks good at the fishmonger on a Friday and make it up from there. Judging from the purchase of ready cooked muscles I guess the fishermen hadn't had a good week!!
Whilst cooking your own can add a bit more flavour to the muscle the ready cooked variety are pretty cheap (85 pence for a pack at our supermarket) and a few bits of careful ingredient adding and a really nice, tasty meal can be prepared without much fuss.
Ingredients
wholewheat spaghetti (enough for 2)
2 shallots
2 cloves of garlic
pack of ready cooked muscles
6 sun dried tomatoes
150g of reduced fat creme fraiche
half a glass of white wine
basil leaves
Method
Start by boiling some water and getting the sundried tomatoes on to soak (they need about 10 - 15 minutes to refresh them otherwise they can be a bit leathery).
Get the spaghetti on the boil - mine takes about 10 - 12 minutes to cook which is plenty of time to prepare the sauce.
Finely chop the shallots and garlic and add to a hot pan with 3 tablespoons of olive oil. Let the shallots soften rather than fry to a crisp. Add a dash of sea salt at this stage.
Next remove the sun dried tomatoes from the soak and slice into thin strips and add to the pan. After the pan is back up to the heat add the white wine and the muscles - make sure you don't overcook the muscles as they only really need heating through.
Drain the spaghetti and add the contents of the pan to the spaghetti pan. Give a good stir, the olive oil should evenly coat the spaghetti. Then add the creme fraiche and a good bit of black pepper. Stir well.
Serve with the ripped basil leaves on top. Great with the rest of the bottle of wine.
I came home on Friday expecting a nice piece of white fish or a whole sea bass or something - ritual in our house is to buy what looks good at the fishmonger on a Friday and make it up from there. Judging from the purchase of ready cooked muscles I guess the fishermen hadn't had a good week!!
Whilst cooking your own can add a bit more flavour to the muscle the ready cooked variety are pretty cheap (85 pence for a pack at our supermarket) and a few bits of careful ingredient adding and a really nice, tasty meal can be prepared without much fuss.
Ingredients
wholewheat spaghetti (enough for 2)
2 shallots
2 cloves of garlic
pack of ready cooked muscles
6 sun dried tomatoes
150g of reduced fat creme fraiche
half a glass of white wine
basil leaves
Method
Start by boiling some water and getting the sundried tomatoes on to soak (they need about 10 - 15 minutes to refresh them otherwise they can be a bit leathery).
Get the spaghetti on the boil - mine takes about 10 - 12 minutes to cook which is plenty of time to prepare the sauce.
Finely chop the shallots and garlic and add to a hot pan with 3 tablespoons of olive oil. Let the shallots soften rather than fry to a crisp. Add a dash of sea salt at this stage.
Next remove the sun dried tomatoes from the soak and slice into thin strips and add to the pan. After the pan is back up to the heat add the white wine and the muscles - make sure you don't overcook the muscles as they only really need heating through.
Drain the spaghetti and add the contents of the pan to the spaghetti pan. Give a good stir, the olive oil should evenly coat the spaghetti. Then add the creme fraiche and a good bit of black pepper. Stir well.
Serve with the ripped basil leaves on top. Great with the rest of the bottle of wine.
Sunday 6 April 2008
Home Roast Coffee
How often do you see coffee claiming freshness? Well fresh ground and fresh roast are two different levels.
Green beans aren't so easy to get hold of but when you can grab them cos fresh roast and ground coffee is a real treat.
Simply heat the green beans in a non stick skillet, they will start to colour and crackle.
The darkness of the roasted bean will determine the strength of the coffee, a softer French roast comes from a brown bean. Black beans pack a punch.
When roasted to your liking place on two pieces of kitchen roll and give a rub to get the loose husks off the beans.
Grind in a coffee grinder. I have had mine for years and whilst electric grinders are available there is something satisfying about using a bit of elbow grease.
Sweet and Pepper Parsnips
Sweet and Pepper Parsnips
Ingredients
2 pasnips
1 tsp black pepper
1/2 tsp sea salt
2 tsp sunflower oil
2 tsp golden syrup
Method
Place the parsnips, sea salt, black pepper and sunflower oil in an oven proof dish. Place in an oven for 15 minutes. Then remove the dish from the oven, give a quick mix then drizzle with the golden syrup. Place back in the oven for 5 minutes.
Curried Potatoes
Curried Potatoes
Great by themselves with chapatis - I served as an accompaniment to my Roast Chicken (see next post).
Ingredients
1 onion
1 tsp cumin seeds
1 tsp paprika
1 tsp garam masala
small potatoes
2 tablespoons sunflower oil
Method
Finely slice the onions and mix with the spices in an oven proof dish. Add the oil - mix well and place in a hot oven for 10 minutes. This softens the onion and gets the spices working. Add the potatoes (diced) and put back in the oven for 20 minutes.
Spiced Roast Chicken
This is an own creation that relies on a good dry spice rub to flavour the chicken with.
I use free range, corn fed chicken - it costs more than a battery bird but is well worth the additional expense.
Ingredients
1 corn fed free range chicken
a lemon
2 kafir lime leaves
2 pieces galangal
1 tsp turmeric
1 tsp coriander powder
1 tsp ginger powder
6 cloves
1 star anise
1 tsp paprika
1 tsp fenugreek
1 tsp black pepper
1/2 tsp sea salt
Method
squeeze half the juice of a lemon over the chicken. Put the other half inside the bird with the galangal and kafir lime leaves (this helps keep the bird moist).
Mix the dry spices in a mortar and pestle. Rub the spices over the bird (if you want to avoid hands that look jaundiced either don't add the turmeric or use a piece of clingfilm over your hand!
Drizzle with olive oil and wrap in tin foil. Place in a preheated over at 180 degrees for about an hour and a half (remove the foil for the ast 30 minutes) - to check whether the bird is cooked prize a leg from the breast and check that the juices run clear.
Let the bird rest (wrapped in foil) for 10 minutes before carving - this lets the meat relax and absorb juices in the cavity.
I served with my curried potatoes, French beans and sweet and peppered parsnips (see previous post).
I use free range, corn fed chicken - it costs more than a battery bird but is well worth the additional expense.
Ingredients
1 corn fed free range chicken
a lemon
2 kafir lime leaves
2 pieces galangal
1 tsp turmeric
1 tsp coriander powder
1 tsp ginger powder
6 cloves
1 star anise
1 tsp paprika
1 tsp fenugreek
1 tsp black pepper
1/2 tsp sea salt
Method
squeeze half the juice of a lemon over the chicken. Put the other half inside the bird with the galangal and kafir lime leaves (this helps keep the bird moist).
Mix the dry spices in a mortar and pestle. Rub the spices over the bird (if you want to avoid hands that look jaundiced either don't add the turmeric or use a piece of clingfilm over your hand!
Drizzle with olive oil and wrap in tin foil. Place in a preheated over at 180 degrees for about an hour and a half (remove the foil for the ast 30 minutes) - to check whether the bird is cooked prize a leg from the breast and check that the juices run clear.
Let the bird rest (wrapped in foil) for 10 minutes before carving - this lets the meat relax and absorb juices in the cavity.
I served with my curried potatoes, French beans and sweet and peppered parsnips (see previous post).
Tuna with Greek Salad
Tuna with Greek Salad
Dead easy and very healthy, that's what this meal is about.
Ingredients
Fresh Tuna Steak
1 Beef tomato
1 Little Gem lettuce
9 Black Olives
Feta Cheese
2 Pickled Chilli Peppers
Olive Oil
100g Cous Cous
1/2 a Green Pepper
2 slices Fresh Tomato
2 Sun Dried Tomatoes
1 tsp coriander powder
Method
For the cous cous - In a bowl place the cous cous, coriander powder, finely chopped sun dried tomatoes and salt & pepper into a bowl with some olive oil and 200ml boiled water. stir all the ingredients then add the green pepper (finely diced) and the fresh tomato (again finely diced) give a good stir and put a lid on the bowl.
Heat a griddle pan until searing hot. Oil the tuna with olive oil then season with sea salt and black pepper. Griddle on both sides to the point that the tuna is cooked 3/4 the way through. This allows for a medium rare steak - the way I like it - this requires good thick steaks.
Layer the salad and dress with a good olive oil.
Sunday 30 March 2008
Chorizo Butterbeans
Chorizo Butter beans
This is a warm and tasty dish that is great soul warming food with plenty of flavour.
Ingredients
One Chorizo
2 cloves of garlic
2 tablespoons of olive oil
3 sticks of celery
one red pepper
6 cherry tomatoes
a small handfull of French beans
sea salt
tin of butter beans
sprig of fresh thyme
Method
Place the olive oil and chopped garlic in a saucepan and gently heat from cold. This should soften the garlic and it is important to start adding the celery before the garlic starts to fry, do so in a manner that keeps the pan from getting too hot.
After a minute or so add the chorizo, roughly chopped into one pound coin size bits. The better the chorizo the better the dish - I have used the cheapest in the supermarket and found it to be sadly lacking in flavour or good texture.
Let the paprika and fat leach out of the chorizo before adding the thyme, tomatoes (halved) and red pepper (roughly chopped). After the pan has come back up to the heat add the tin of butter beans (drained and rinsed in cold water.
Make sure everything gets a good coating of oil and heats through. Add the French beans, salt and some more chopped thyme about a minute before serving.
This went brilliantly with the Foccacia that was a wonderful way of mopping up the flavoursome juices.
Chilli and Olive Foccacia
Chilli and Olive Foccacia
This is a great big flavoursome bread that used up a jar of olives that I have had hanging about for a while and some pimento peppers to add a bit of zing. The key ingredient is the oil that the olives had been stored in, rather than just using olive oil using the herbed oil that the olives were preserved in.
Ingredients
500g Organic White Bread Flour
one sachet of dried fast action yeast
18 de-stoned olives
12 pimento peppers
1 teaspoon dried oregano
2 dried bay leaves
50ml herbed oil (from the olive jar)
1 teaspoon sea salt
300ml warm water
Method
mix the flour, salt, oregano, bay leaves and fast action yeast in a bowl then
Mix the olives, 6 of the pimentos and herbed oil into the bowl then gradually add the water bringing the flour mix around it until a dough has formed.
Kneed the dough on an oiled surface until the dough is elastic in texture.
Place the dough mix into a round flan dish and cover with a damp tea towel in a warm place for 45 minutes. The focaccia should rise. Dust with oregano and the rest of the pimento peppers. Place in a warm oven (200 degrees C) for about 30 minutes.
Turn out into a wire rack and let cool.
I served this with a chorizo butter bean stew (see separate post).
Saturday 29 March 2008
Gammon Ham with Spiced Black Pudding Crust
Gammon Ham with Spiced Black Pudding Crust
This is a bit of a labour of love. The flavouring starts right from the off with the boiling liquor.
Ingredients
One Gammon Ham (sized for the number of people to feed)
For the pot
12 peppercorns
6 juniper berries
2 bay leaves
For the Glaze
2 tablespoons of thick cut marmalade
2 tablespoons of cinnamon cranberry sauce
1 tablespoon red wine vinegar
12 cloves
50 grammes black pudding
Take the Gammon Ham and place in a pot filled with water until it is covered. Add the peppercorns, juniper berries and bay leaves.
Boil the gammon as the size requires. Mine was for an hour and a half. My cook book suggests for hams up to 2.25kg/5lb boil for 30 minutes per 480g/1lb; for hams weighing 2.5 to 5kg/5.5 to 11lb boil for 15 minutes per 480g/1lb and those over this weight boil for 10 minutes per 480g/1lb.
When the boiling is complete remove the ham from the pan - retain the stock for a risotto.
Remove the skin with a sharp knife - make sure to retain the fat layer though.
Cross cut the fat and stud with the cloves.
Mix the glaze ingredients together and cover the meat before roasting in a hot oven for 15-25 minutes. The black pudding adds texture and the cranberry/orange mix is luscious.
I served this with:
- a baked sweet potato (cross cut a sweet potato and rub with olive oil and sea salt, wrap in foil and bake for 45 minutes).
- boiled carrots and roast Jerusalem artichokes method as per the sweet potato above).
The next day's ham sandwiches were exquisite - the flavour penetrates the meat marvelously.
This is a bit of a labour of love. The flavouring starts right from the off with the boiling liquor.
Ingredients
One Gammon Ham (sized for the number of people to feed)
For the pot
12 peppercorns
6 juniper berries
2 bay leaves
For the Glaze
2 tablespoons of thick cut marmalade
2 tablespoons of cinnamon cranberry sauce
1 tablespoon red wine vinegar
12 cloves
50 grammes black pudding
Take the Gammon Ham and place in a pot filled with water until it is covered. Add the peppercorns, juniper berries and bay leaves.
Boil the gammon as the size requires. Mine was for an hour and a half. My cook book suggests for hams up to 2.25kg/5lb boil for 30 minutes per 480g/1lb; for hams weighing 2.5 to 5kg/5.5 to 11lb boil for 15 minutes per 480g/1lb and those over this weight boil for 10 minutes per 480g/1lb.
When the boiling is complete remove the ham from the pan - retain the stock for a risotto.
Remove the skin with a sharp knife - make sure to retain the fat layer though.
Cross cut the fat and stud with the cloves.
Mix the glaze ingredients together and cover the meat before roasting in a hot oven for 15-25 minutes. The black pudding adds texture and the cranberry/orange mix is luscious.
I served this with:
- a baked sweet potato (cross cut a sweet potato and rub with olive oil and sea salt, wrap in foil and bake for 45 minutes).
- boiled carrots and roast Jerusalem artichokes method as per the sweet potato above).
The next day's ham sandwiches were exquisite - the flavour penetrates the meat marvelously.
Garlic and Artichoke Heart Dip
Garlic and Artichoke Heart Dip
I have had a tin of artichoke hearts in the cupboard for ages. Having never remembered to use them and after starting to feel a bit peckish after dinner last night I decided that the pita breads in the bread bin needed something tasty to accompany them.
This is a bit of a throw together but full flavoured.
Ingredients
3 cloves of garlic
tin of artichoke hearts
3 tablespoons of olive oil
Juice of half a lemon
2 dried chillies
Method
In a food processor chop the garlic then add the tin of artichokes (drained and rinsed). Mix in the olive oil.
add the chillies (chopped)and lemon juice and mix thoroughly.
Serve sprinkled with paprika and dip with warmed pita breads.
I have had a tin of artichoke hearts in the cupboard for ages. Having never remembered to use them and after starting to feel a bit peckish after dinner last night I decided that the pita breads in the bread bin needed something tasty to accompany them.
This is a bit of a throw together but full flavoured.
Ingredients
3 cloves of garlic
tin of artichoke hearts
3 tablespoons of olive oil
Juice of half a lemon
2 dried chillies
Method
In a food processor chop the garlic then add the tin of artichokes (drained and rinsed). Mix in the olive oil.
add the chillies (chopped)and lemon juice and mix thoroughly.
Serve sprinkled with paprika and dip with warmed pita breads.
Trout with Warm Black Eyed Bean Salad
Trout with Warm Black Eyed Bean Salad
Pulses are much underutilised but are such a great vehicle for flavour. This warm black eyed bean salad could be done with an alternative bean (butter beans or canalenni perhaps).
The fish is simply seasoned and grilled as the natural flavour is not required to be messed with - there is enough in the beans.
Ingredients
one small tin of black eyed beans
3 spring onions
2 tablespoons of olive oil
juice of half a lemon
sprig of fresh thyme
half a glass of white wine
6 french beans
6 cherry tomatoes
12 black olives
dressing made from 1 tablespoon olive oil, 2 teaspoons red wine vinegar a teaspoon of pesto.
Good handfull of fresh parsley
Method
drain and rinse the tin of black eyed beans. Place in a saucepan with the lemon juice and olive oil. Add the spring onions (finely chopped)and the thyme. Let this come p to a simmer and reduce the heat.
On the side chop the cherry tomatoes in half and mix in the black olives and the dressing.
Add the wine to the pan and then the french beans, slowly bring the pan back up to the simmer and add the tomatoes, olives and dressing mix.
Slowly bring back up to the simmer and just before serving add the chopped parsley.
Serve with a grilled trout - simply trim the tail, head and fins then season with sea salt and grill until cooked through.
Pulses are much underutilised but are such a great vehicle for flavour. This warm black eyed bean salad could be done with an alternative bean (butter beans or canalenni perhaps).
The fish is simply seasoned and grilled as the natural flavour is not required to be messed with - there is enough in the beans.
Ingredients
one small tin of black eyed beans
3 spring onions
2 tablespoons of olive oil
juice of half a lemon
sprig of fresh thyme
half a glass of white wine
6 french beans
6 cherry tomatoes
12 black olives
dressing made from 1 tablespoon olive oil, 2 teaspoons red wine vinegar a teaspoon of pesto.
Good handfull of fresh parsley
Method
drain and rinse the tin of black eyed beans. Place in a saucepan with the lemon juice and olive oil. Add the spring onions (finely chopped)and the thyme. Let this come p to a simmer and reduce the heat.
On the side chop the cherry tomatoes in half and mix in the black olives and the dressing.
Add the wine to the pan and then the french beans, slowly bring the pan back up to the simmer and add the tomatoes, olives and dressing mix.
Slowly bring back up to the simmer and just before serving add the chopped parsley.
Serve with a grilled trout - simply trim the tail, head and fins then season with sea salt and grill until cooked through.
Monday 24 March 2008
Venison One Pot Special
This is normally something that my wife does with Belly Pork. On the basis that Belly Pork doesn't quite meet the grade from a health perspective venison has been bought into the equation. The Belly Pork does do well with this method as the fat goes soft and delicious - venison is a different beast (quite literally) and gives a different dimension to the dish.
Ingredients
250g diced stewing venison
2 peppers
4 plum tomatoes
12 button mushrooms
500ml beef stock
2 tbs tomato ketchup
2 tbs brown sauce
3 dashes of Worcester Sauce
75g brown rice
Method
Normal convention is to seal the meat first but for this dish everything goes into one pot and does not do anything other than boil to ingredients. As the amount of liquid all gets absorbed no flavour is lost.
Dice all the ingredients (excluding the rice) and put into a large casserole dish with the stock and sauce. Bring to the boil and let simmer for 2 hours. With 20 minutes remaining add the rice.
All the liquid should be absorbed by the rice so nothing is lost flavour wise. Whilst exceptionally simple, and washing up limited this is a great dinner.
Ingredients
250g diced stewing venison
2 peppers
4 plum tomatoes
12 button mushrooms
500ml beef stock
2 tbs tomato ketchup
2 tbs brown sauce
3 dashes of Worcester Sauce
75g brown rice
Method
Normal convention is to seal the meat first but for this dish everything goes into one pot and does not do anything other than boil to ingredients. As the amount of liquid all gets absorbed no flavour is lost.
Dice all the ingredients (excluding the rice) and put into a large casserole dish with the stock and sauce. Bring to the boil and let simmer for 2 hours. With 20 minutes remaining add the rice.
All the liquid should be absorbed by the rice so nothing is lost flavour wise. Whilst exceptionally simple, and washing up limited this is a great dinner.
Sunday 23 March 2008
Taramasalata
Our house could probably boast a supply of taramasalata vast enough to feed a Parthenon full of Greeks for a week. The way to avoid this is to not use too much roe (like I did). Either way if there are any suggestions of how to convert Taramasalata into something else (cos whilst it's nice there is only so much that I can take) please send them through sharpish.
Ingredients
100g cod roe
an onion
stale bread (4 slices)
50ml olive oil
paprika
Method
Start by grating the onion. I used a food processor to save my eyes. Then soak the bread (I had a left over homemade loaf which is denser than the shop bought air pumped guff) in water and squeeze out the liquid. Add this to the onion and mix i the food processor. As it is mixing add the olive oil.
Cod roe is a funny thing to handle. The roe is inside a skin/sac and can be squeezed out like piping icing.
My error was to use 5 times the roe in the recipe above, I just asked for a whole roe from the fishmonger and didn't appreciate the weight of them. You live and learn as they say.
Mix the roe into the food processor and serve. I sprinkled it with paprika and served with black olives and warm pita bread.
Ingredients
100g cod roe
an onion
stale bread (4 slices)
50ml olive oil
paprika
Method
Start by grating the onion. I used a food processor to save my eyes. Then soak the bread (I had a left over homemade loaf which is denser than the shop bought air pumped guff) in water and squeeze out the liquid. Add this to the onion and mix i the food processor. As it is mixing add the olive oil.
Cod roe is a funny thing to handle. The roe is inside a skin/sac and can be squeezed out like piping icing.
My error was to use 5 times the roe in the recipe above, I just asked for a whole roe from the fishmonger and didn't appreciate the weight of them. You live and learn as they say.
Mix the roe into the food processor and serve. I sprinkled it with paprika and served with black olives and warm pita bread.
Saturday 22 March 2008
Clam Paella
This is partially inspired by TV chef Tomasina (bad spelling I expect) who has just started a new Cook's Tour series on Spain.
There is no traditional Spanish element to this as I chose Clams and Pollock because they looked good and fresh when I went out shopping.
Either way not a bad accompaniment to a glass of white wine on Good Friday.
Ingredients
a chopped onion
a red pepper
a green pepper
2 beef tomatoes
2 cloves of garlic
12 Clams
a good head end piece of Pollock (Any white fish would substitute well)
Arborio rice (2 ladles worth)
a pinch of saffron
Fish Stock (I made my own)- 4 ladles worth
Parsley
Method
Start by softening the onion in olive oil, move to the outer edge of the pan (Tommi's tip) then add the chopped peppers and garlic. After a couple of minutes move the peppers and garlic to the edge of the pan and add the tomatoes - to prepare the tomatoes chop into large chunks and add a shake of sea salt, this aids bringing out the sweetness (apparently). Again wait a couple of minutes and move the tomatoes to the edge of the pan then add the Pollack (cut into 3cm cubes).
When the fish is sealed move to the outer edge of the pan and add the clams (Vongoles if you are French). Add the rice and saffron, then add the stock. 
Turn the heat down low and cook for 20-25 minutes -another top tip from Tommi is to not stir the paella once the stock has been added! This does make for varied texture in the rice (i.e. some of it doesn't cook right good).
The fish stock is something that I concocted myself. I used the pan from Jerusalem artichoke & carrot soup making and used a standard vegetable stock cube with two tablespoons of home made taramasalata (see tomorrow's blog entry for recipe).
Top off with chopped parsley in olive oil and a finely chopped garlic clove - eat with loved ones
There is no traditional Spanish element to this as I chose Clams and Pollock because they looked good and fresh when I went out shopping.
Either way not a bad accompaniment to a glass of white wine on Good Friday.
Ingredients
a chopped onion
a red pepper
a green pepper
2 beef tomatoes
2 cloves of garlic
12 Clams
a good head end piece of Pollock (Any white fish would substitute well)
Arborio rice (2 ladles worth)
a pinch of saffron
Fish Stock (I made my own)- 4 ladles worth
Parsley
Method
Start by softening the onion in olive oil, move to the outer edge of the pan (Tommi's tip) then add the chopped peppers and garlic. After a couple of minutes move the peppers and garlic to the edge of the pan and add the tomatoes - to prepare the tomatoes chop into large chunks and add a shake of sea salt, this aids bringing out the sweetness (apparently). Again wait a couple of minutes and move the tomatoes to the edge of the pan then add the Pollack (cut into 3cm cubes).
When the fish is sealed move to the outer edge of the pan and add the clams (Vongoles if you are French). Add the rice and saffron, then add the stock. 
Turn the heat down low and cook for 20-25 minutes -another top tip from Tommi is to not stir the paella once the stock has been added! This does make for varied texture in the rice (i.e. some of it doesn't cook right good).The fish stock is something that I concocted myself. I used the pan from Jerusalem artichoke & carrot soup making and used a standard vegetable stock cube with two tablespoons of home made taramasalata (see tomorrow's blog entry for recipe).
Top off with chopped parsley in olive oil and a finely chopped garlic clove - eat with loved ones
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