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.

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.

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.

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.

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.

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

Jerusalem Artichoke and Carrot Soup

This was a recommendation of my mother. I can guarantee that it wont have been as nice as if she had made it - 80% of people believe their mother is the best cook ever - but it is a really nice soup with an almost frothy texture that makes it good on a texture count, as well as the taste one!

Ingredients

4 large Jerusalem Artichokes
2 sticks of celery
4 large carrots
Large knob of goat's butter
1.5 litres of chicken stock
a bay leaf
2 teaspoons of coriander powder
150ml double cream

Method

Thoroughly wash the veg and chop to medium size chunks (see photo).
Soften the celery in the butter then add the artichoke and carrots, let the pan come back up to heat and then add in the stock and the bay leaf - add salt.
Bring to the boil and simmer for 20 minutes, or until the carrots have softened. Add the coriander powder and then using a stick blender take the soup to a puree. Add the cream to thin out and richen the taste. Personally I like pepper with this.



Friday 21 March 2008

Pork Schnitzel with Apple Bubble & Squeak

I travel to Germany a fair bit so normally I get my pig ration out there. These schnitzels though are a homemade special and I think are excellent as a quick and easy dinner.

Ingredients

Pork leg steak
chopped rosemary
dried breadcrumbs
one egg

one cooking apple
one small savoy cabbage
6 small potatoes

Method

For the schnitzel beat the pork with a rolling pin to flatten/tenderise the meat.

Dip in egg and then into the breadcrumbs and chopped rosemary that should be mixed together.

Shallow fry on a medium heat on both sides until the meat is coked through.

For the Apple Bubble & Squeak first put the potatoes on to boil. With 5 minutes to go add the cabbage (sliced into inch long strips) then the cored and chopped apple with 2 mins left. Drain and mash with a little salt and butter.

Jerusalem Artichoke Rosties


The Jerusalem Artichoke is in season. My mum bought a load up from her garden this week and I just love the smokey taste of the little blighters.

The problem is my wife finds them a bit overpowering in flavour so I devised a recipe to try and make them more suitable to her palate.

Ingredients

2 large Jerusalem artichokes
4 new potatoes
1 onion
50g cheddar cheese
1 egg
salt and pepper
chopped chives

Method

grate all the ingredients (except the egg of course - it would be stupid to do that) into bowl and mix together.

Season with salt and pepper and add the chopped chives.

Let stand for 5 minutes then squeeze out as much moisture as you can and discard the liquid.

mix in the egg to help bind the ingredients.

Heat a frying pan with goundnut oil until just short of smoking.

Form a golf ball size of mixture into a pancake shape, first giving it a good squeeze to remove as much moisture as possible.

Fry until golden on both sides.

Three was a good portion for me. I served it with red kale and some bacon ribs glazed in a chilli, tomato and basil mixture that I devised. No doubt the Rostis were a hit, my wife loved them too.

Deviled Kidneys and Cumin Cous Cous


Deviled Kidneys I have done before - This might not be the same method but is nice and effective. The star of this dish is the cous cous.

It was the farmer's market again so the Lamb man got a visit and I picked up half a dozen kidneys - his are significantly better than anything I have seen in a supermarket (ever).

Simply cut in half, trim any excess fat and season in flour and dried chilli flakes. Fry in olive oil until cooked through.

For the cous cous measure out your portion of cous cous into a sealable bowl. Add to it a sauteed red pepper, mushrooms and onion (just chop up the red pepper and mushrooms into chunks and finely chop the onion, sautee in olive oil and season with sea salt and pepper) with all the oil from the pan. Stir in one teaspoon of corriander powder and one and a half teaspoons of cumin powder. Top up with boiling water from the kettle(about hlf a pint or so - dependent upon the amount of cous cous used). Leave to rest for 10 minutes and stir through before serving. Top with the kidneys. Quick, easy and tasty.

Ostrich Wellington


Fortunate for us we live within a stones throw of an ostrich farm. Ostrich meat is rich and full of flavour. As a treat my wife bought me a big piece of ostrich fillet thus presenting the opportunity to have a bit of an experiment with something that I had never done before - a wellington.

The cynic in me says that this is just a posh name for a Pastie that restaurants use to bump up the price of a dish - that being said regardless of your views this is tasty and substantial.

Ingredients

A big foot long piece of ostrich fillet
a finely chopped onion
a clove of garlic (finely chopped)
a dozen chestnut mushrooms finely chopped
a tablespoon of tomato puree
half a glass of wine
chopped rosemary
a dozen or so leaves of spinach
ready made puff pastry (one sheet)

Method*

Start by sealing the ostrich in a very hot non stick pan. As there is little or no fat in ostrich meat it may be necessary to rub the meat with a little olive oil first. Set the meat to one side - there is no need for more than a few seconds to seal the meat all around.

Now make a mushroom pate. In the same pan saute the onions, mushrooms and garlic. When soft add the rosemary and tomato puree. Cook out the puree for a minute then add the red wine, season with salt and pepper. Let this reduce down to a thick consistency and set to one side.

Now the layering of the wellington. Roll out the puff pastry (the brand that I use needs to be out of the fridge for half an hour before using)*.

Place a layer of spinach on one half of the pastry, put the osterich fillet on top and then spoon over the mushroom pate trying to keep a consistent thickness over the meat.

Fold over the half of the puff pastry that has not been layered on. Brush the edge of the pastry with some egg wash to make the sealing of the pastry easier. Seal using a basic crimp. Bush with egg wash on the top and place on greaseproof paper.

In a baking tray cook in a pre-heated oven until the pastry is cooked - mine was about 30 mins at 200 degrees.

I served this with crushed potatoes and spinach.

Sunday 9 March 2008

Trout with Parsley, Prawn and Caper Sauce

Trout with Parsley, Prawn and Caper Sauce

This was a dinner shared with my mates Dan and Tom. As such we enjoyed a nice glass of wine with the food followed by a truck load of beer, port and cheese then Jagermeister after eating.

Ingredients

Trout fillets
Chopped parsley
salt and pepper

For the sauce
30g goats butter
clove of garlic (crushed)
100ml milk
50g grated parmesan cheese
chopped parsley
a handful of cooked prawns
6 capers

Method

Coat the trout in olive oil and season, scatter with chopped parsley and wrap in foil. Cook the trout for 15 mins in a pre-heated moderate over (180 degrees C).

For the sauce melt the butter with the crushed garlic in a saucepan. When melted stir in the flour and cook out for 30 seconds. Gradually add the milk, stirring continuously with a wooden spoon. Add the capers and when boiled and thickened add the parmesan and the chopped parsley. At the last minute add the prawns

Pour over the fish to serve.

I served this with a spinach and rocket salad and some slow roasted peppers and mushrooms

Thai Style Prawn Porridge

Thai Style Prawn Porridge

This is a bit of a thrown together dish but dead tasty. Not authentic Thai, more inspired by Thai flavours.

Ingredients

300g King prawns (shelled and pre cooked)
2 bok choi, roughly chopped
a sliced red pepper
2 cloves of garlic (crushed)
1cm root ginger (sliced finely)
small piece of dried galangal
a birds eye chillie
one tin of coconut milk
150g cous-cous
Chopped corriander

Method

Heat some groundnut oil in a frying pan and add the garlic, ginger, galangal and chillie for one minute. Keep the chillie whole rather than chopped.
Add the pepper and bok choi for a further minute then add the tin of coconut milk.
After 3 minutes add the cous-cous - this is definitely not Thai style but makes the porridge texture.
After five minutes add the prawns then serve and sprinkle with chopped corriander.

Fish Florentine

Fish Florentine

This is rich and calorie packed but dead tasty as a treat.

Ingredients

2 haddock fillets (skinned and boned)
150ml dry white wine
good handful of spinach
50 grammes butter
plain flour
150ml milk
75ml double cream
100 grammes grated mature cheddar cheese
110 grammes dried bread crumbs
dash of mace

Method

Poach the fish fillets in the wine for about 10 minutes. Remove from the poaching liquid and flake the fillets.
Make a sauce by melting the butter in a sauce pan and adding the flour.
Cook for 30 seconds and then start gradually adding the milk and stirring with a wooden spoon.
When the sauce boils and thickens remove from the heat and stir in the cream and half the cheese.
Stir until the cheese is absorbed then add the fish and the mace.
Steam the spinach for 5 minutes (so that it keeps some shape rather than going to a pulp).
Layer in ramekins spinach, fish, then spinach. Top with breadcrumbs and then more grated cheese.

I served with French beans and mashed potatoes.

Chicken Liver Spaghetti

Chicken Liver Spaghetti

This is quick and dead tasty

Ingredients

300g Chicken Livers (trimmed of sinew etc.)
plain flour (to dust the chicken livers in)
A finely chopped red onion
2 cloves of crushed garlic
Slug of brandy
150ml Double Cream
50 grammes Grated parmesan cheese
chopped parsley
wholemeal spaghetti

Method

Get the pasta on the go first
Heat a tablespoon of olive oil in a frying pan add the onion and then the crushed garlic. Fry for 1 minute.
Dust the chicken livers in flour and add a few at a time to the frying pan.
After 5 minutes flambee by adding the brandy and then lighting the liquor.
Take off the heat and add the double cream and then throw in the parmesan cheese.
Stir in the chopped parsley and then mix with the spaghetti.

Chorizo Roast Chicken

Chorizo Roast Chicken

A roast Chicken is a great meal. If you are sensible enough you can get 3 meals for 2 from a medium size bird. Recently in the British media there has been a big push to promote the use of organically reared birds rather than use of battery chickens. Personally I support this movement, the taste is superior and it is a better life for the bird.

This recipe uses a trick that I often use to add flavour and keep the breast moist. I insert the sliced chorizo between the skin and the breast. The fats from the chorizo baste the breast and the paprika-y spicey flavour permeates into the meat.

Ingredients

One organic chicken
8 slices of chorizo sausage
6 small dried red chillies
salt & pepper
olive oil

Method

Insert the chorizo slices under the skin of the chicken.
Drizzle the bird with olive oil.
Season with salt and pepper.
Scatter the dried chillies over the bird.
Cover with foil and roast in a pre-heated oven at 180 degrees C for about an hour and a half. For the last half hour remove the foil so that the skin crisps. Check the bird is cooked by making sure the juices run clear.

Serve with whatever you like. Either traditional Sunday roast style (roast potatoes and a couple of veg)or perhaps with some rice and roasted peppers.