22 March 2017

Red lentil, butternut squash & chilli soup

Red lentil, butternut squash & chilli soup. Get your fix of beta carotene here, orange coloured food for the win. LOL You certainly know you've eaten something by the end of a bowl of this - and all for around 300 calories, which can't be bad. Of course, the crusty bread and butter blows the calories out of the water, but it's good to start low!

When I dreamt this soup up, I was after a main course soup that didn't involve much meat but that tasted like it did. Because of my predilection towards developing gouty painful feet from time to time, it is useful to have a few mainly vegetable recipes to lean on during these periods. Now I know there are those who would tut heavily and announce that lentils are incredible bad for gout - and I know that. However, not with me. They most definitely are not one of my gout triggers, whereas meat very often is - and pork (not bacon, interestingly!) can often be a prime trigger.

Well, I certainly scored with this soup as it is hearty, wholesome and would fill you up on a chilly winter's night. The chilli gives it a nice friskiness that helps to keep your tongue interested, while the butternut squash and lentils give it that heartiness that satisfies. Oh and of course, discovering a piece of bacon every so often will reassure those carnivores amongst us that there is, in fact, some meat in their dinner and they haven't had a vegetarian dish sneaked onto their plate.

Now, where Cook's Tips are concerned, the top one for today is that it is really important to use low sodium stock cubes for this soup. Ordinary, salty, stock cubes will spoil the soup with salt overkill so it is way better to use a low salt stock powder or cube and have to add a little extra salt at the end, rather than the alternative.

As you will see from the recipe, I recommend using a potato masher a few times to break up the vegetables a little and so thicken the soup. Now, you can use a stick blender and whizz the lot, but you will lose a lot of the lovely interest from the texture and of course, you will lose the bacon pieces. However, if that's not important to you and you prefer a more pureed texture to your soup, then whizz away.

For all you vegetarians out there the soup is easily converted to being veggie. Simply leave the bacon out, use all vegetable stock and add half a tsp smoked paprika for the smoky flavour the bacon would have brought and you're home and dry.

Okay, well, I think that's it - so onwards to the recipe!

RED LENTIL, BUTTERNUT SQUASH & CHILLI SOUP (serves 3 as a main meal)

Ingredients :

1 tbsp olive oil
6 rashers streaky bacon, cut into lardons
1 red onion, diced finely
1 clove garlic, chopped finely
1 large red chilli pepper, de-seeded and diced finely
2 carrots, peeled and diced finely
1 celery stick, diced finely
half a butternut squash (I used the stalk end), peeled and diced
3 large juicy tomatoes, cored, diced and as much juice as possible included
8 cherry tomatoes, quartered
1 tbsp tomato puree
1 tsp dried basil
1 tsp low salt chicken stock powder or 1 low salt stock cube
1 tsp low salt vegetable stock powder or 1 low salt stock cube
500ml hot water
150g dried red lentils
sea salt
ground black pepper.

Method :

Use a large sized saucepan and heat the olive oil over a moderate heat. Add the streaky bacon lardons and cook until the fat has rendered and the bacon is golden.

Add the onion, garlic, chilli pepper, carrots and celery and continue to cook, sweating the vegetables down and stirring regularly until they have just begun to soften - around 10-15 minutes.

Add the butternut squash pieces and give them enough time - stirring regularly - to warm up.

Next, add the diced tomatoes, cherry tomatoes and tomato puree and stir to combine. Cook on until the tomatoes have begun to break down.

Add the dried basil, the two stock powders (or stock cubes), hot water and red lentils. Stir through until well combined, then cover the saucepan and bring to a lively simmer.

Remember to stir the contents regularly, as red lentils can sink to the bottom and singe if left unstirred.

Once the lentils are almost cooked and the butternut squash is tender, taste to test for seasoning and add sea salt and ground black pepper as necessary.

Continue to simmer the soup until the lentils, carrots and butternut squash are tender, then taking a potato masher, press it through the soup some three or four times to just break up some of the vegetables which will have the effect of thickening the soup. You can, if you prefer, whizz the soup with a stick blender, but I much prefer to have some chunky texture to it - I think it keeps you interested as you eat it.

Ladle into warmed bowls and serve with warm, buttered chunks of bread for dipping.

Printable version

18 March 2017

Simple garlic butter prawn spaghetti

Well, this one was a real unexpected surprise.  I wasn't supposed to be cooking this recipe at all and in fact, can't remember why I wasn't cooking the intended one.  Whatever the reasons were - and it could be any number of them! - I decided to go for this because it looked simple and sounded like it could be rather good.

Yes, it's certainly simple - both in number of ingredients, cooking process and method - and as for "rather good", well that's a bit of an understatement.  It turned out to be very good indeed.

The recipe originates with the BBC Good Food website and I could just direct you straight there, however, it occurred to me that if we ever lost that site, I'd lose a very useful and tasty recipe.  So here it is, with thanks to BBC Good Food for the original.

There is only one Cook's Tip for this recipe - and that is, if you are using cooked King prawns (or Tiger prawns), then literally just heat them up in the pan.  Don't cook them, as they are already cooked and will become tough and hard if heated for too long.  They just need to be brought up to a good temperature so as to avoid any risk of encouraging bacteria by half-hearted warming and that's all.


This dish certainly doesn't have big, bold flavours.  However, if you're into garlic butter, lemon and prawns, then you will love it.  The spaghetti gives it that comfort food thing and the lemon prevents the butter from becoming too rich.  I'd have it again tomorrow, I liked it that much!

SIMPLE GARLIC BUTTER PRAWN SPAGHETTI    (serves 2)

Ingredients :

250g dried spaghetti
sea salt
20g salted butter
2 cloves of garlic, chopped finely
a pinch of ground black pepper
250g cooked King prawns
zest of 1 lemon
15g fresh parsley, chopped.

Method :

Firstly, bring a large pan of salted water to the boil.  Add the dried spaghetti and cook to manufacturer's recommendation.

In the meanwhile, melt the butter in a frying pan over a gentle heat and add the chopped garlic.  Sweat, as opposed to fry, the garlic ever so ever so gently until the pieces are softened, adding the black pepper along the way.  Then, add the prawns, the lemon zest and the parsley and increase the temperature just slightly, sufficient to heat the prawns through without cooking them and without frying the pan's contents.

Drain the pasta and add to the prawn & garlic pan.  Toss the pasta in the garlicky butter and serve into warmed bowls, sharing the prawns out evenly.

Printable version

6 March 2017

Chorizo & saffron baked cod

First of all and before I say anything else, let me just say how much I love this dish.  We thought it up during one of our brainstorming sessions and I liked the idea immediately.  It has everything I could like about a fish dish - it's simple, it only needs a few ingredients and it involves a fillet of fish rather than some broken up pieces in a sauce.

It's hard to imagine, but once upon a time I despised fish.  Couldn't bear the smell of it and certainly wouldn't eat anything more than a fish finger. Although, the seeds were there because I would happily tuck into a fillet of rock salmon (Huss) in batter from our local chippy.  However, all that changed when I fell pregnant with our son (who adores fish of all kinds) and suddenly I was craving fish.  Weird but true.  Since then, the liking for fish has thankfully stayed with me and since we've started shopping at Lidl stores, I have discovered an affordable source of proper fish fillets.  Yay!

As Lidl had their extra large packs of cod fillet on special offer it seemed rude to not take advantage of that, hence we thought up this lovely recipe. 

I reckon that as winter is coming to a close here, that might explain why my culinary head was concentrating on sunnier recipes from warmer climes and I was thinking along Spanish lines, although I do hear tell that this is very much a Portuguese recipe in spirit.  Atlantic or Mediterranean, it's all good to me.

As I've said, I loved this dish.  The cod is beautifully cooked and the en papillote (in a bag) cooking retains all its moisture.  The lovely tasty oils from the chorizo and saffron bathe the fish and just add that extra bonus to the flavour.  Inevitably, there will be some cooking juices from the fish that amalgamate with the oils and provides a perfect light sauce so if you enjoy your fish, you're going to love the simplicity and unfussiness of this recipe.


Again, I don't have many Cook's Tips for you.  Most importantly is not to be scared and cook the fish for too long.  It's far better to open the package and then have to put it back in the oven for another 2-3 minutes, than to overcook and dry the fish out.

Now I know that saffron can be quite expensive, however this recipe isn't asking for a lot so if you can devote some saffron threads to it you'll benefit from the improved flavour.  However, if all you've got is ground saffron, don't sweat it - it'll be fine.  Just add a small amount.


So, there we have it.  This cod dish would go well with paprika roast potatoes and any kind of Mediterranean vegetable, but I served it with Nigella Lawson's rapid roastinis (to which I added some dried rosemary), petit pois and green beans, which were very good indeed.  Now, onwards to the recipe!

CHORIZO & SAFFRON BAKED COD   (serves 3)

Ingredients :

3 good sized, chunky and skinless cod fillets
2 tbsp extra virgin olive oil
2 shallots, diced finely
70g finely cut chorizo slices, cut into fine strips
a small pinch of saffron strands
10g salted butter
a pinch of ground black pepper
a small pinch of sea salt.

Method :

Firstly, cut a long strip of silver foil or greaseproof paper that is twice as long as your pieces of cod when laid in a row.  Fold it in half and lay it onto a baking tray, opening up the top layer.

Take the cod pieces and starting from the folded end, lay them along the centre of the foil right side up, then set aside.

Heat the extra virgin olive oil in a small frying pan over a moderate heat.  Add the shallots and fry for 3-4 minutes, until they have softened.  Then add the chorizo strips and the saffron and cook for another 5 minutes or so or until the chorizo has released some of its tasty oil.  Reduce the heat to low and add the butter, pepper and sea salt and stir to combine.

Spoon the chorizo mixture evenly across the top of the fish, making sure to use all the flavoured oil.  Quickly fold up the sides of the foil package, folding each side at least three times, to secure it well.

Place the fish into a pre-heated oven (180degC/350degF/Gas4) for 20-25 minutes, a little bit less if your fillets aren't of the chunky kind.  When the fish is cooked, the foil package will be puffed up like a balloon.

To serve, simply make an incision across the top of the foil package and using a fish slice, plate up each piece of fish onto hot plates, making sure to capture as many of the chorizo pieces as you can, placing them on top of the fish.  Drizzle with the cooking juices.  Serve with roast potatoes, or rosemary fried gnocchi, along with a few vegetables of your choice.

Printable version

4 March 2017

Sticky Hoisin chicken and red pepper with onion rice

Well, this one wasn't supposed to be like this at all.  However, the Chinese chicken traybake that I'd originally intended to make just wouldn't have suited our different requirements, so I bailed out at the last minute and made this up instead.  I think it turned into a very definite win.

As such, I can't give you chapter and verse as to how the recipe came about - I just made it up on the fly!  However, I will tell you that I was very impressed with myself for running two pots that required so much watching over and stirring, without burning either of them.  LOL  I must be improving!


Everyone loved this recipe and hubby even went so far as to declare it delicious and say that he was missing his deep fried King Prawn balls with sweet & sour sauce and prawn crackers that we normally have with a Chinese takeaway.  So that is high praise indeed.

If you're not used to juggling two pans, both of which require your attention, you can always just make plain boiled rice or alternatively buy a bag of egg fried rice from the supermarket to go with it.  However, it really isn't a difficult thing to get the two pans working well and fortuitously the action does seem to alternate from pan to pan!

As for any Cook's Tips, well the most important one is to ensure you have all your a-chopping and a-peeling done before anything hits a hot pan.  Getting a mise en place together in this way is worth dividends when you're cooking Chinese food as you really don't have time to stop and chop a pepper as you go!

It really is worth the 45 minutes of fairly intense cooking action involved in this one, to hear the admiring plaudits from your family as they tuck in happily.  So, onwards to the recipe!

STICKY HOISIN CHICKEN AND RED PEPPER WITH ONION RICE   (serves 3)

Ingredients :

For the chicken :

1 tbsp olive oil
3 chicken breasts, sliced
sea salt
ground black pepper
1 bunch spring onions, sliced diagonally
3 cloves garlic, chopped finely
1 red chilli, chopped
1 tsp Chinese 5 spice powder
1 red pepper, cored and sliced
4 white mushrooms, sliced
200ml hot water
4 tbsp hoisin sauce
2 tbsp clear honey
1 tbsp light soy sauce.

For the rice :

2 individual tbsp olive oil
2 medium eggs, lightly mixed
0.5 tsp Chinese 5 spice powder
sea salt
ground black pepper
1 large brown onion, chopped
200g white rice (I used Basmati), rinsed until the water runs clear
400ml good chicken stock
200g petit pois.

Method :

Begin by heating one tbsp of the olive oil for the rice in a wok set over a moderate heat.  Crack the eggs into a small bowl and add a pinch of sea salt, a pinch of black pepper and half a tsp of Chinese five spice powder.  Whip lightly with a fork.  Once the oil is hot, pour the egg into the wok and cook until an omelette has formed.  Ensure the egg is solid (you can flip the omelette over if you wish) and remove to a warmed plate and reserve.

Next, place 1 tbsp olive oil into both the wok (for the chicken) and a deep saucepan (for the rice).  Heat the wok over a hot heat and the saucepan over a moderate heat.  Once they are both hot, add the chicken to the wok and the brown onion to the saucepan, including a pinch of sea salt & black pepper to both.

Cook the chicken until it begins to caramelise, then turn and cook again until it again begins to caramelise.  It is not necessary to cook the chicken through at this stage, but it should have two golden sides, at least, after which remove from the pan and set aside somewhere warm.

Cook the onion until transparent and softened and just beginning to caramelise.

While the onion is cooking in the saucepan, add the spring onions, garlic, chilli and five spice to the wok and stir fry for 2-3 minutes.  Next, add the red pepper and white mushrooms to the wok and stir fry for another 2-3 minutes.  Add the water, cover the wok and bring to a boil.

In the meantime and while the water is coming to a boil in the wok, add the rinsed rice to the onion in the saucepan and stir to combine.  Add the chicken stock and cover the saucepan, bringing the contents to a gentle boil.  Allow the rice to cook approximately half way and add the petit pois.  Cook the rice until just al dente, after which turn off the heat, leave the lid on and allow the rice to steam until the chicken is ready.

Going back to the wok, uncover it and add the hoisin sauce, honey and soy sauce.  Stir through and bring to a frisky boil.  Re-introduce the chicken and stir through.  You are now just waiting for the liquid to reduce in the pan, to a sticky, coating sauce.  It's up to you how far you take it, I suggest you taste it as it reduces and stop when you're satisfied with the flavour and texture.

Finally, chop the omelette into small pieces and stir into the rice.

Serve onto warmed plates.  You can set aside some of the green parts of the spring onion and a few chilli slices for garnish, if you wish.

Printable version

1 March 2017

Smoked mackerel, capers & tomato spaghetti with pesto

I'm really quite proud of this little recipe, as it came about during one of our "staff meetings" when we were having a brainstorm about what we would actually like to eat as opposed to what we thought we should have to eat.  I can remember thinking, as we were contemplating complimentary flavours for it, that less is more and this was definitely one of those pasta dishes.

Now I know that smoked mackerel isn't to everyone's liking, but for this recipe I've used some honey smoked mackerel which is a lot milder in flavour than the peppered or just straight smoked versions.  I heartily recommend that you go for a sweeter type of smoked mackerel, as not doing so will affect the sweet/savoury balance.  If you just can't find any, don't despair, just add a half a teaspoonful of honey along with the tomatoes and you'll be fine.


Speaking of tomatoes, I recommend raspberry tomatoes if you can get them. They are really big, quite fleshy tomatoes with a gorgeously rich tomato flavour - and perfect for something like this.  I get mine from my local Polish delicatessen, so if all else fails, try your closest Polish shop or even an Ethnic shop if you have one.

The recipe doesn't have a sauce as such, as quite simply the extra virgin olive oil and tomatoes (devoid of seeds, but still full of juice) combine with the shallots, pepper and capers to make this dish anything but dry.  The oiliness of the smoked mackerel is tempered by the tomatoes but the secret weapon of the dish are the capers.  Every now and then your tongue trips over one and the intense flavour just wakes up your palate, all ready to again be soothed and comforted by the spaghetti and green pesto.

I hesitate to draw your attention to the fact, but this dish is also extraordinarily good for you. Nutritionally, I reckon it's probably one of the best I've come up with in some time.  But let's skip lightly over that and concentrate on how good it tastes, eh?  After all, I don't want to put anyone off it by shouting too loudly about how good it is for you.

As for the Cook's Tips, the recipe is so simple I don't have many.  Just to say to make sure that you have the spaghetti water boiling before you put the shallots on to cook, or you'll be waiting for the pasta while your tomatoes are cooking instead of heating up, which will spoil the texture if not the flavour.

Oh - and don't forget to rinse the capers.

So, onwards to the recipe!

SMOKED MACKEREL, CAPERS & TOMATO SPAGHETTI WITH PESTO   (serves 3)

Ingredients :

2 tbsp extra virgin olive oil
1 shallot, finely chopped
250g dried spaghetti
2 large full flavoured tomatoes, pips removed, diced
6 cherry tomatoes, pips removed, quartered
2 tbsp capers, rinsed of salt or brine
half a tsp ground black pepper
a good pinch of sea salt
4 honey smoked mackerel fillets, skinned, boned and flaked into small chunks
2 tbsp fresh basil leaves
3 heaped tsp green pesto, to serve
1 tbsp chopped parsley, to serve.

Method :

Begin by putting a large pan of water on to boil.

Next, heat the extra virgin olive oil over a low heat in a frying pan.  Add the chopped shallot and fry very gently until softened.

When the water comes to a boil, add the dried spaghetti and cook to manufacturer's instructions (usually around 10-12 minutes).

In the meantime, add all the tomatoes, capers, black pepper and sea salt to the shallots and just warm them through, without really cooking them.  They should be distinctly warm to the touch before the next stage.

Once the spaghetti is cooked to your preference, drain and return to the hot pan.

Add the tomato mixture, the flaked mackerel and tear the basil leaves into the pan.  Stir through gently and serve immediately with an extra splash of extra virgin olive oil.

Garnish with a good heaped teaspoonful of green pesto and a light sprinkle of chopped parsley.

Printable version

28 February 2017

Bacon, blueberry, Cheshire cheese & maple syrup American style blueberry pancakes

Yes, it's a bit of a mouthful of a name, but I couldn't bear to leave anything out.  Our favourite pancakes for today's pancake day and hubby even requested them for his birthday last year, which demonstrates how good they are!  The pancakes themselves are really light and fluffy and as the melted butter is included in the batter mix, this means you can use the lightest smear of oil (or even a low calorie oil spray, which I used) in the pan to cook them - and the butter makes them taste fab.

Hubby's birthday pancakes!
With harmonious flavours throughout, the white, crumbly Cheshire cheese lends that slightly sour, tangy but also creamy note that works so well with both the bacon and the blueberries and of course, maple syrup goes with everything.

So why spend time debating whether to serve savoury or sweet pancakes? Serve these babies and you've combined main course and dessert in one fell swoop. Plus, your family will thank you - and no messy clearing up from lemon & sugar or jam!


My Cook's Tips are as follows :

Make sure to put your bacon in the oven before you start cooking the pancakes, so that it is rendered lovely and crispy in time to be broken up over the finished pancakes. You don't want to be waiting, with pancakes ready, for the bacon to finish cooking.

Also, make sure to crumble up the cheese before you start cooking the pancakes. It's so much quicker to just grab a handful of cheesy bits and sprinkle, rather than taking time with crumbling. More to the point, your pancakes will stay hotter and fluffier!


The recipe is incredibly simple and will make six pancakes of approximately six inches each. I use a pan that is the perfect size for each pancake. It takes slightly longer doing them one at a time, but it's easier to measure out the batter and ensures one isn't burning while your attention is on another. Right then, to the recipe!

BACON, BLUEBERRY, CHESHIRE CHEESE & MAPLE SYRUP AMERICAN STYLE BLUEBERRY PANCAKES (Serves 3 : makes 6 individual pancakes)

Ingredients :

250g streaky bacon
200g Cheshire cheese (or any white crumbly cheese)
300g self-raising flour
1.5 tsp baking powder
a pinch of salt
2 small eggs (discard half the white of the second egg if using medium or large eggs)
450ml milk
10-15g melted butter
200g blueberries
light vegetable oil or a low calorie cooking spray
maple syrup to taste.

Method :

Begin by lining the inside of a large baking tray and the outside (or reverse) of a slightly smaller baking tray, with silver foil. Lay each rasher of streaky bacon onto the large baking tray until the tray is covered or the bacon runs out! Place the foil covered side of the smaller baking tray on top, to sandwich the bacon between the trays. Place into a 180degF/350degC/Gas 4 oven for 20-25 minutes.

Crumble the cheese into a bowl, making sure to have both larger chunks and smaller pieces.

Next, for the pancakes, place the flour, baking powder and salt into a large bowl and stir together.

In another bowl, add the egg(s) to the milk and beat until combined.

Melt the butter in the pancake pan.

Make a well in the flour mixture and pour in half the egg/milk mixture. Stir with a hand whisk until combined, then add the remains of the egg/milk mixture. Again, stir in until combined and the batter is lump free.

Add the melted butter to the pancake batter and whisk it in until well combined.

Stir in 150g of the blueberries.

Heat the pancake pan (which should still be buttery) over a moderate heat and add a ladleful of the pancake batter, making sure to catch a good helping of the blueberries.

Wait - without poking, stirring or otherwise bothering your pancake - until bubbles have formed on the surface and you can see the edges have pulled away from the pan slightly. Insert a fish slice under the pancake and quickly flip it over. The pancake will rise as it cooks and you can slip the slice underneath and lift it slightly to check the colour. Make sure that the pan doesn't become too hot - you may need to turn it down slightly from time to time - or the pancake will colour on the outside but still be wet on the inside.

Each pancake will only take a couple of minutes on each side, depending on how hot the pan is.

Place each pancake onto a warmed plate and cover with a sheet of kitchen paper, adding the next one on top and repeat until all the pancake batter is used up.

When all the pancakes are cooked, serve two to each plate and sprinkle with Cheshire cheese, then bacon pieces, then extra blueberries from the remaining 50g.

For the final flourish, tip a good swishing of maple syrup over the lot and get stuck in!

Printable version

27 February 2017

Chestnut & aubergine stew - big, punchy flavours.

I seem to be having a bit of a Mediterranean leaning at the moment where cooking is concerned.  So much so that everything seems to have at least one red pepper in it and my olive oil stocks are depleting rapidly.

It has even crept into my Sunday dinner plans.  You see, we're currently shopping at Lidl as our primary supermarket - they've just opened a nice big store quite close by where you can get most things and what you can't get, you can either stop at Sainsbury's (if you go home one way) or Tesco (if you go home the other!) for.  Now Lidl has a regular weekly special offer on four items of fruit/vegetable and four items of meat/fish, which I keep in mind when it comes to creating the menu plan.  Hence, the pork being part of the special offer dealio was why I was focused on roast pork loin for our Sunday dinner this week.  I'm going to have to buy another piece and do a blog post on successful roasting of pork loin with rosemary and sumac, because it was by far and away the nicest piece of pork we've had in a long time.

Anyway, I digress.  I didn't want to do a standard roast pork with all the trimmings, as that is so much up and downing to the oven that I'm exhausted by the end of it.  No, this week I thought I'd couple it with delicious sweet potato and nutmeg (with outrageous amounts of butter) mash and some kind of vegetable stew.

Now I know that the name "vegetable stew" is an instant turn-off for a lot of people and understand why.  However, the stew I wanted to create wouldn't be that dull and boring.  Oh no. It was to have deliciousness like red onion, saffron, chestnuts and aubergine in there, along with the carrots and mushrooms and all in a delicious richly sweet tomato sauce.  Oh alright, it also had a red pepper.  I admit, I couldn't resist.

Now you may raise your eyebrows at the idea of humble chestnuts along with such exotic ingredients as saffron and aubergine, but the phrase "they were brought in by the Romans, don'cha know?" (the chestnuts, that is) was all the encouragement I required to place them in what turned out to be a very appropriate recipe.

You will need a fair old amount of time to create this stew because, well, it's a stew.  It needs time to hubble, to bubble, to toil and well hopefully not create trouble, but to cook all those ingredients to a stage where they're all very good friends.  It needs to stew.  It's no good throwing all the ingredients into a pot and hoping for the best, although you would get something more closely resembling a weak soup.


However, your reward for that time spent stirring (plus lifting the lid hopefully and having a wee soupcon as a taste - which is essential, of course) is such an unusual and delicious accompaniment to just about every meat and fish that's on the planet (bearing in mind I've not tried them all, but of those I have tried ...).  It would even be brilliant with eggs.  Perhaps a little odd as an accompaniment for a pineapple cheesecake, so let's just stay with the savouries, I think.

Anyway, as you will see from the photographs, I paired mine with the roast loin of pork (which I roasted for 35mins per pound, plus 35 mins, at 180degC/350degF/Gas4 covered for the first hour then uncovered for the rest, if that helps) and the sweet potato mash.  The combination made for an excellent Sunday dinner that made a lovely change from the standard roasties etc.

A closer look at that roast pork because, well, it deserves it.
So, whether you're choosing to eat it with roast pork, sausages, or salmon, I just hope that you like it as much as we did!

CHESTNUT & AUBERGINE STEW     (Serves 4)

Ingredients :

1 tbsp plus 2 tbsp olive oil (used separately)
1 small aubergine, diced
1 red onion, finely diced
2 big garlic cloves, sliced finely
2 carrots, peeled and sliced thinly
1 medium red pepper, cored and sliced
a pinch of sea salt
half a tsp ground black pepper
2 large tomatoes, tough cores removed and diced
1 tbsp tomato puree
1 pinch of saffron strands
a quarter of one preserved lemon, sliced into fine shreds
300ml hot water
1 heaped tsp of chicken stock powder (or 1 stock cube)
90g halved chestnuts (I use Merchant Gourmet brand)
5 large white mushrooms, quartered
1 tsp runny honey (if required)
2 tbsp fresh Basil leaves, torn
1 tbsp fresh Parsley leaves, chopped, for garnish.

Method :

Heat the one tablespoonful of olive oil in a large, deep frying pan or wok until very hot.  Gently add the diced aubergine and fry until quite deeply coloured on at least three sides.  Remove the aubergine from the pan and set aside.

Heat the two tablespoonfuls of olive oil to a moderate heat and add the red onion, garlic, carrots and red pepper with the sea salt & black pepper.  Cook until the onion is softened, then add the diced tomatoes, tomato puree and saffron.  Stir occasionally until the tomatoes are beginning to break down.

Add the preserved lemon shreds, hot water and stock and stir through.  Bring to a simmer, cover with a lid and cook - stirring every so often - for around 20-30 minutes until the tomatoes have broken down completely and the carrots are al dente.

Add the aubergine, chestnuts and mushrooms and stir through.  Replace the lid and cook for 10 minutes, stirring occasionally.

Taste for seasoning and add the honey if the sauce seems acidic.

Remove the lid and allow the liquid to evaporate, until the sauce has become thick and is covering the vegetables and the carrots are cooked through - around another 10 minutes or so.

Finally, stir in the torn basil leaves and serve, sprinkling with a little fresh parsley as garnish.

Printable version

23 February 2017

Chicken Jalfrezi - a lighter but still tasty version!

Over the last few months, my hubby has slowly taken agin the curry pastes that are widely available for home made curries.  He's begun to find them very one-dimensional but more importantly to him, they don't taste of curry. Now this curry flavour is a very definite thing that we have yet to quite pin down, but this Jalfrezi got the closest to it in any curry for a long time.  We're still not quite there, but as I liked this recipe a lot for its flavour and use of fresh vegetables, I thought I'd pass it on to you all.

This recipe doesn't result in a heavy, thickly sauced curry but one that is a lot lighter in texture and without the pools of oil that characterise so many curries these days.  Oh and I'm really not sure how much of a Jalfrezi it really is, but I'm hoping that it is close at least.  As it uses curry powder, my first word of warning is to make sure you are using a good curry powder.  One which has a number of different flavours to it is by far and away the best.  I have yet to find - and yes, I will admit that perhaps there is one somewhere - a supermarket own brand curry powder that would even remotely fit the bill. My favourite curry powders come from our local ethnic shop, where I'm hoping that the curry powders on offer are close to the "real thing", but are certainly a long way from bland.


Secondly, make sure to use tomatoes that have flavour.  Vine ripened are the best of the supermarket choices, but it is worthwhile throwing in a few cherry tomatoes just to boost the profile a bit.

Lastly, make sure to leave yourself enough time.  Once the tomatoes get cooking, you need time for them to cook down, then time for the juice to reduce and intensify the flavour.  If you take the pot off the heat and think it's finished too soon, you'll just have a vaguely spicy tomato stew and not a curry.  So, give yourself and your curry time to chuckle, burp and spit tiny blobs of curry into random spots in your kitchen, you'll be glad you did even if the clean up is tricky.  (Of course, I could have got out the splatter guard which would have made sure no blobs escaped, but I was comfy and would have had to have moved.  What can I tell you?  ~shrug~).

From first putting the coconut oil into the wok, to calling everyone to attention in order to get them sat down and ready for the meal, my curry took around 50 minutes (with a good 30 minutes of chopping beforehand).  So it's not an earth-shattering amount of time, but if you only have half an hour, you're going to be in tomato stew land.  So leave sufficient time.

I really liked this curry.  Hubby wasn't so enthused, but I've already told you about the quest for curryness that we're on there.  When cooking it, I was concerned that it didn't have enough curry character, but as our son came home from college and immediately knew it was curry for dinner, I'm assuming it was just that my nose had got used to the aromas.  It tasted good right from the off and really came together in the last 10 minutes, once the liquid had reduced and the proper curry sauce texture arrived.  It was amazing the difference that reduction made to the overall flavour.

So, enough blathering and on with the recipe!

CHICKEN JALFREZI  (serves 4)

Ingredients :

2 red peppers, one roughly chopped into chunks, the other sliced
1 large onion, half roughly chopped into chunks, the other half sliced
4 large garlic cloves, peeled and roughly chopped
1 tbsp coconut oil
3 boneless, skinless chicken breasts, sliced
a pinch of sea salt
4 heaped teaspoonfuls curry powder
1 heaped teaspoonful garam masala
a quarter of a teaspoonful of ground black pepper
2 very large sweet tomatoes, chopped
6 cherry tomatoes, quartered
1 tsp chicken stock powder (or 1 stock cube)
150ml hot water
1-2 tsp runny honey (optional)
10g butter (optional)
15g fresh coriander, chopped (reserve a little for garnish)
cooked white rice to serve.

Method :

Begin by placing the chunks of red pepper, the chunks of onion and the garlic into a food processor and blitz until a purée is achieved.  Set this aside.

Next, heat the coconut oil in a large saucepan or wok until really quite hot and gently add the sliced chicken breasts and sprinkle with the sea salt.  Spread the pieces across the pan and leave them to achieve a little colour, then turn and do the same again.  The slices do not need to be cooked through at this stage.

Using a slotted spoon, remove the chicken to a bowl and reserve.

Add the sliced red pepper and sliced onion to the wok and cook, covered, for 5-6 minutes stirring half way through, until they have gained a little colour and begun to soften.

Add the puree to the wok, along with the curry powder, garam masala and black pepper.  Stir well to combine and fry, stirring occasionally, until the juices are released and the mix has dried out considerably.  This should take around 10 minutes if your wok heat is high enough.

Add the chopped tomatoes and stir through, along with the chicken stock and the water.  Once combined, add the chicken pieces and stir through.  Now this is where the patience is required.  You need to have the pan hot enough that the tomatoes will cook and release their juices, then the juices (and the chicken stock) will reduce and the full flavour be created.  You will start with a quite considerable quantity in the pan, but once everything has cooked down and reduced, the sauce will thicken and the liquid will evaporate.

Marginally before the sauce reaches its final few minutes, taste for the salt level and add a little more if necessary, but remember that there will be a little salt in the butter that if you're using, should be added now.  Taste also for acidity and add the honey to your preference to correct that.  If you consider there's no sweetening required, then don't use the honey.

Once everything is combined and happy to be there, the sauce is thick and there are no pools of water on the surface of the curry, then you're ready to serve.

Serve with plain white Basmati rice and sprinkle with the reserved chopped fresh coriander as garnish.

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22 February 2017

Tomato & Bacon Bruschetta - majorly epic flavourness

Is there such a word as "flavourness"?  If not, then there needs to be, if only to describe truly epic loveliness in the epicurean department such as this tomato and bacon bruschetta.  Oxford English Dictionary - in the words of the inestimable Captain Picard, "make it so!".

There now, having dealt with that, let's have a closer look at this Italianised bacon & tomatoes on toast.  Because that's what it is, really.

It all came about from our weekly staff meeting (that is, hubby, myself and the dogs) when I posed the question "what would you LIKE to eat, if you could".  Having got around the "lark's tongues in aspic" and "T-bone steak", not to mention "a Pavlova as big as my head", we came down to things that were rather more achievable.  Hubby mentioned the griddled sourdough that we had a little while ago, (that time with Coronation chicken on board) and we promptly had a bit of a brainstorm as to what you could put on griddled sourdough.

Well, the end result of pan fried, chopped bacon rashers with roughly chopped raspberry tomatoes and cherry tomatoes, all cooked in olive oil, just made my mouth water.


Now, if you're tempted to give this a go (and why wouldn't you be - it's beyond fab!), don't be put off by the fact that you can't source any raspberry tomatoes.  Just find the best flavoured tomatoes you can - any combination thereof will work.  Raspberry tomatoes are approximately the same size as a big old beefsteak tomato, but with 100% more flavour.  I reckon three or four normal sized vine ripened tomatoes would equal one raspberry tomato, if that helps.  If your tomatoes wind up being a tad acidic, never fear, just add a teaspoonful of honey to the pan and they'll taste like they were picked in the middle of summer.

It is important to drizzle the sourdough bread with a tasty extra virgin olive oil and rub it with garlic, but don't worry if you don't have a griddle pan.  Just toast it under the grill and it'll do the same job.  I adore my cast iron griddle pan and grab any excuse to use it, but I do appreciate that not everybody has one.

I paired our bruschetta up with an avocado based salad because it was served as a dinner.  However, this bruschetta recipe is perfectly adequate as a lunch without the salad.  A glass of something refreshing alongside is all you're likely to require for a fabulous lunch.

My favourite thing, apart from the gorgeous bacony, tomatoey, garlicky olive oil flavours, is the relationship between the sourdough and the tomato juice.  The toasted sides along with the chewy crust maintain the integrity of the bread whilst the gorgeous tomato juice just soaks, willy nilly, into the centre and shuffles around causing the bread and garlic to instantly fall in love with it.  Chunky salty bacon and sweet tomatoes on juice soaked garlicky toast with flakes of parmesan cheese on top.  Serious, extra large deliciousness.

TOMATO & BACON BRUSCHETTA  (serves 3)

Ingredients :

1 tbsp olive oil
345g smoked back bacon, chopped into chunks
2 extra large raspberry tomatoes (6-8 vine ripened tomatoes would do), chopped into chunks
6 sweet cherry tomatoes, quartered
1 small garlic clove, sliced finely and 1 large garlic clove, left whole
half a tsp of freshly ground black pepper
half a tsp of dried basil (oregano is good, if you don't have basil)
1 tbsp tomato ketchup
1 tsp Worcestershire sauce
1 tsp runny honey (just in case your tomatoes need help in the sweetening department)
3 good, thick, slices of sourdough bread
extra virgin olive oil
shards of Parmesan cheese
finely chopped fresh parsley
a mixed salad, to serve.

Method :

If you are serving salad alongside, prepare said salad before you begin to cook the bruschetta, as it really doesn't take long.

Heat the olive oil (not the extra virgin olive oil) in a frying pan and, once hot, add the chopped bacon.  Fry on a moderate to hot heat, so evaporate any water and begin to caramelise the bacon.  Once the pieces have begun to take on a golden colour, add all the tomatoes, the sliced garlic (not the whole garlic), black pepper, dried basil, tomato ketchup and Worcestershire sauce and stir from time to time as the mixture cooks.

The juice will escape from the tomatoes, which is good.  However, you want this liquid to reduce so as to intensify the flavour so keep the heat fairly high and stir regularly.  You are aiming for a fairly thick, chunky tomato sauce kind of texture.  When the tomato liquid has reduced by at least half, taste for acidity and add the teaspoonful of honey if necessary.

Once the consistency of the bacon & tomatoes is to your liking, reduce the heat to a tickover and turn your attention to the toast.

Taking the whole garlic clove, rub both sides of each slice of bread liberally with the clove.  Make sure to rub around the edge as the crust will help to shred the garlic.

Next, drizzle generously with the extra virgin olive oil on both sides.

Heat your griddle pan (or grill) and toast each slice on both sides to your own taste.

Place each slice of toast onto the plate you're going to serve them on and pile the bacon & tomatoes on top.  Make sure to catch the juice as you're piling as that's where a lot of the flavour is.

To finish, sprinkle the top with shards of Parmesan cheese and finally with the chopped parsley.

Serve with your pre-prepared salad and a glass of something refreshing.  Be happy!

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