tag:blogger.com,1999:blog-25471499428363916792024-02-07T06:14:00.206+01:00Lois Mitchellgood simple foodLoishttp://www.blogger.com/profile/08226394944431947674noreply@blogger.comBlogger17125tag:blogger.com,1999:blog-2547149942836391679.post-41479597358998673332010-08-19T16:40:00.011+02:002010-10-31T22:05:01.227+01:00Leg of Lamb on the Barbecue<span class="Apple-style-span" style="font-size:small;"><br /><br />With a bit of forward planning this butterflied leg of lamb is a delicious, unfussy way of making the most of a barbecue. The meat needs to sit in a marinade for a few hours - hopefully for at least 4 hours - hence the planning. Once it goes on to the hot barbecue it is cooked in about 30 minutes. I usually do the marinade around lunch time if it is for an evening meal.</span><div><span class="Apple-style-span" style="font-size:small;"><br /></span></div><div><span class="Apple-style-span" style="font-size:small;">A potato salad with a good strong garlic</span></div><div><span class="Apple-style-span" style="font-size:small;">mayonnaise goes really well with this.<br /></span><div><div><span class="Apple-style-span" style="font-size:small;"><br /></span></div><div><div><span class="Apple-style-span" style="font-size:small;">If I am cooking for 4 I use a half leg of lamb - which boned out usually comes to about 1 kilo however the marinade will do for a whole leg (about 2 kilos) if you are catering for more. </span><span class="Apple-style-span"><span class="Apple-style-span" style="font-size:small;">Ask your butcher to bone and butterfly the leg of lamb. Butterflying merely involves cutting it so it will lay flat.</span></span></div><div><span class="Apple-style-span" style="font-size:small;"><br /></span></div><div><span class="Apple-style-span" style="font-size:small;">The exact quantities of fresh herbs does not need to be exact- say a good handful of fresh rosemary, slightly crushed, a good proportion of mint and top up with what you have - parsley, oregano and basil.</span></div><div><span class="Apple-style-span" style="font-size:small;"><br /></span></div><img style="float:left; margin:0 10px 10px 0;cursor:pointer; cursor:hand;width: 320px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiu6myiwIXJgssfS_gmuic09ut9PKsunbSft2V0fOUbVayuyZrouYPYpj7v8ys7oUdp0ljMJ2RzZ_HXsr3w7ylm8Q0X4hP5aqtPaKf0d0IIP25tl7CSZRfZ4RetuXjGcsR620NtT96IStOF/s320/DSC00640.jpg" border="0" alt="" id="BLOGGER_PHOTO_ID_5534318016757549234" /><div><span class="Apple-style-span" style="font-size:small;"><br /></span></div><div><span class="Apple-style-span" style="font-size:small;"><br /></span></div><div><span class="Apple-style-span" style="font-size:small;"><br /></span></div><div><span class="Apple-style-span" style="font-size:small;">Lamb- boned butterflied leg or half leg ( 1 or 2 kilos)( 2-4.5lbs)</span></div><div><span class="Apple-style-span" style="font-size:small;"><br /></span></div><div><span class="Apple-style-span" style="font-size:small;">The marinade:</span></div><div><span class="Apple-style-span" style="font-size:small;">3/4 cup fresh herbs- rosemary, mint, parsley, oregano, basil</span></div><div><span class="Apple-style-span" style="font-size:small;">6 garlic crushed garlic cloves</span></div><div><span class="Apple-style-span" style="font-size:small;">good pinch of chilli flakes (optional)</span></div><div><span class="Apple-style-span" style="font-size:small;">Ground black pepper</span></div><div><span class="Apple-style-span" style="font-size:small;">3/4 cup red wine (use 1 cup if doing a whole leg)</span></div><div><span class="Apple-style-span" style="font-size:small;">3/4 cup soy sauce (use 1 cup if doing a whole leg)</span></div><div><span class="Apple-style-span" style="font-size:small;"><br /></span></div><div><span class="Apple-style-span" style="font-size:small;"><br /></span></div><div><span class="Apple-style-span" style="font-size:small;">Combine all the marinade ingredients. Place the lamb in a glass or ceramic dish- laying it flat. Pour the marinade over, cover and put in the fridge. </span><span class="Apple-style-span"><span class="Apple-style-span" style="font-size:small;">It is a good idea to turn the lamb over periodically so if you are passing the fridge do so- it will benefit from it but I reckon a couple of times is enough.</span></span></div><div><span class="Apple-style-span" style="font-size:small;"><br /></span></div><div><span class="Apple-style-span" style="font-size:small;">When it is BBQ time- heat the coals and when hot drain the meat and keep the marinade. Put the meat onto the grill and cook for about 15 minutes each side while basting with the marinade. ( I know most BBQ-ers do not think sealing the meat on both sides, at the start of cooking, is the done thing however I think it works here). </span><span class="Apple-style-span"><span class="Apple-style-span" style="font-size:small;">The lamb should be cooked after about 30 minutes but check and allow a little more time just in case. </span></span><span class="Apple-style-span"><span class="Apple-style-span" style="font-size:small;">Rest for no longer than 10 minutes before slicing and serving.</span></span></div><div><span class="Apple-style-span"><span class="Apple-style-span" style="font-size:small;"><br /></span></span></div><div> </div><div><img style="float:left; margin:0 10px 10px 0;cursor:pointer; cursor:hand;width: 320px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjPyZ1QtZDbioTGwtUVI4bsyxreVdci9Tuo9QoKwN4j3OJCehIM-d8IDNSTBw3aZg8HvYo2MtoXaGBE1V1KTipLCpJPy_qWU_85huUm9dda6YOTULvEu7nEVj96l7xzpCBijqBzmxMnmPoP/s320/DSC00645.jpg" border="0" alt="" id="BLOGGER_PHOTO_ID_5534318772414026338" /></div></div></div></div>Loishttp://www.blogger.com/profile/08226394944431947674noreply@blogger.com0tag:blogger.com,1999:blog-2547149942836391679.post-52141755220642138822010-03-31T13:17:00.010+02:002010-04-29T16:56:21.276+02:00Boned shoulder of lamb roasted on white beans & thyme<span class="Apple-style-span" style="font-size: small;">This is a French country recipe that is a doddle to prepare.</span><div><span class="Apple-style-span" style="font-size: small;"><br /></span></div><div><span class="Apple-style-span" style="font-size: small;">It uses shoulder which I think is the sweetest cut of lamb and is usually less expensive than the leg. I use boned and rolled shoulder, which has most of the fat removed however you can use an unboned joint but I suggest you trim as much fat as you can. The cooking time will be about the same. </span></div><div><span class="Apple-style-span" style="font-size: small;"><br /></span></div><div><span class="Apple-style-span" style="font-size: small;">Most unboned shoulders weigh about 1.2 to 1.6kgs (2.5 to 3.5lbs) which is plenty for 4 people with perhaps leftovers for salads or sandwiches. A larger shoulder should feed 6; just increase the cooking time by about 15 minutes. Adding more beans will make this dish go further.</span></div><div><span class="Apple-style-span" style="font-size: small;"><br /></span></div><div><span class="Apple-style-span" style="font-size: small;">With the beans I do not think you need potatoes or any other starchy vegetable. Just some good greens - keep it simple with broccoli or cabbage.</span></div><div><span class="Apple-style-span" style="font-size: small;"><br /></span></div><div><span class="Apple-style-span" style="font-size: small;">The beans used in France are haricot blanc which go under various names in various places - basically it is the bean used in baked beans. You can use canned beans if you wish, or are in a hurry, but if you have the time cook white beans - either fresh or dried. Fresh, shelled beans, if you are lucky enough to get them, should be rinsed and put in cold water or stock, brought to the boil and simmered for about 30 minutes, until they are tender. Try not to over cook them as this causes them to crumble. Dried ones are cooked as per directions on the packet. Be aware it is likely they will need to be soaked overnight. I reckon one and a half cups of dried beans is plenty as they increase a little in size when soaking.</span></div><div><span class="Apple-style-span" style="font-size: small;"><br /></span></div><div><span class="Apple-style-span" style="font-size: small;"><br /></span></div><div><b><span class="Apple-style-span" style="font-size: small;">Shoulder of lamb on white beans & thyme</span></b></div><div><span class="Apple-style-span" style="font-size: small;"><br /></span></div><div><span class="Apple-style-span" style="font-size: small;">One boned, and rolled shoulder of lamb 1.2 n- 1.6 kgs (2.5-3.5lbs)</span></div><div><span class="Apple-style-span" style="font-size: small;">Two cups of cooked beans ( about 400-500 grams)</span></div><div><span class="Apple-style-span" style="font-size: small;">1 tbspn of olive oil</span></div><div><span class="Apple-style-span" style="font-size: small;">1 medium onion- sliced and chopped</span></div><div><span class="Apple-style-span" style="font-size: small;">1 clove of garlic</span></div><div><span class="Apple-style-span" style="font-size: small;">1 tspn of dried thyme or 2-3 tspns of fresh thyme</span></div><div><span class="Apple-style-span" style="font-size: small;">200 mils of chicken stock</span></div><div><span class="Apple-style-span" style="font-size: small;"><br /></span></div><div><span class="Apple-style-span" style="font-size: small;"><br /></span></div><div><b><span class="Apple-style-span" style="font-size: small;">About an hour and a half before serving:</span></b></div><div><span class="Apple-style-span" style="font-size: small;"><br /></span></div><div><span class="Apple-style-span" style="font-size: small;">Heat oven to 180C, 375F, gas mark 5</span></div><div><span class="Apple-style-span" style="font-size: small;"><br /></span></div><div><span class="Apple-style-span" style="font-size: small;">Warm your stock.</span></div><div><span class="Apple-style-span" style="font-size: small;"><br /></span></div><div><span class="Apple-style-span" style="font-size: small;">Peel & chop the onion into a small dice.</span></div><div><span class="Apple-style-span" style="font-size: small;"><br /></span></div><div><span class="Apple-style-span" style="font-size: small;">Peel and slice the garlic while the oil heats in a large frying pan over a medium heat.</span></div><div><span class="Apple-style-span" style="font-size: small;"><br /></span></div><div><span class="Apple-style-span" style="font-size: small;">When the oil is hot add the onion & garlic and push them around the pan with a wooden spoon. As they soften add the thyme.</span></div><div><span class="Apple-style-span" style="font-size: small;"><br /></span></div><div><span class="Apple-style-span" style="font-size: small;">Stir the beans into the pan.</span></div><div><span class="Apple-style-span" style="font-size: small;"><br /></span></div><div><span class="Apple-style-span" style="font-size: small;">Place this mixture into a shallow casserole dish and pour the warm stock over it.</span></div><div><span class="Apple-style-span" style="font-size: small;"><br /></span></div><div><span class="Apple-style-span" style="font-size: small;">Pop the lamb on the top of the beans. The whole thing goes into the oven and stays there for about an hour. This should give you nicely pinkish lamb.</span></div><div><span class="Apple-style-span" style="font-size: small;"><br /></span></div><div><span class="Apple-style-span" style="font-size: small;">Check after about 40 minutes to make sure the stock has not all been cooked off. If so add a small amount, a cup or so, of boiling stock or water.</span></div><div><span class="Apple-style-span" style="font-size: small;"><br /></span></div><div><span class="Apple-style-span" style="font-size: small;">When the lamb is cooked remove from the oven, cover with a clean tea towel or foil and leave to stand for 10 minutes before cutting into slices. Be sure to remove any string that maybe holding the lamb together before you starting slicing it up, it makes it much easier.</span></div><div><span class="Apple-style-span" style="font-size: small;"><br /></span></div><div><span class="Apple-style-span" style="font-size: small;">I put a serving of beans onto the plate and position a slice of lamb on top.</span></div><div><span class="Apple-style-span" style="font-size: small;"><br /></span></div><div><br /></div>Loishttp://www.blogger.com/profile/08226394944431947674noreply@blogger.com0tag:blogger.com,1999:blog-2547149942836391679.post-44361024398448232312010-03-30T16:17:00.010+02:002010-04-08T15:26:17.815+02:00Parmigiano melenzani (aubergine & parmesan)<span class="Apple-style-span" style="font-size: small;"><br />Although Parmigiano melenzani translates as parmesan aubergine (egg plant) the other ingredients, mozzarella and tomato sauce, are layered with the aubergine and as dominant as the parmesan which is used to top the whole thing off.</span><div><span class="Apple-style-span" style="font-size: small;"><br /></span></div><div><span class="Apple-style-span" style="font-size: small;">I was introduced to this friendly Italian dish many years ago while staying with friends in Milan. It was Dante's signature dish, one he learned at his mother's side in the Northern Italian countryside. Although it transfers well to urban tables this dish has never lost its rustic charm.</span><div><div><span class="Apple-style-span" style="font-size: small;"><br /></span></div><div><span class="Apple-style-span" style="font-size: small;">I generally serve it as a lunch, or light supper, with a salad and I think it also makes a substantial accompaniment with plain chicken.</span></div><div><span class="Apple-style-span" style="font-size: small;"><br /></span></div><div><img style="float:left; margin:0 10px 10px 0;cursor:pointer; cursor:hand;width: 320px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiHUZEOrgURAvMjuN1D419WnR5poP95rPmKztMEIeCh-AEt__gKC_-iX-Z8Kp3668m4tCUP0NoDXwAo071mZow9S4YgWYR4Ry_gtY7HcSeeDbe1re_vk4Fdn-_27QzLSmakgm-TmswNtpcs/s320/DSC00474.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5457757204360335666" /></div><div><span class="Apple-style-span" style="font-size: small;"><br /></span></div><div><span class="Apple-style-span" style="font-size: small;"><br /></span></div><div><span class="Apple-style-span" style="font-size: small;"><br /></span></div><div><span class="Apple-style-span" style="font-size: small;"><br /></span></div><div><span class="Apple-style-span" style="font-size: small;"><br /></span></div><div><span class="Apple-style-span" style="font-size: small;"><br /></span></div><div><span class="Apple-style-span" style="font-size: small;"><br /></span></div><div><span class="Apple-style-span" style="font-size: small;"><br /></span></div><div><span class="Apple-style-span" style="font-size: small;"><br /></span></div><div><span class="Apple-style-span" style="font-size: small;"><br /></span></div><div><span class="Apple-style-span" style="font-size: small;"><br /></span></div><div><span class="Apple-style-span" style="font-size: small;"><br /></span></div><div><span class="Apple-style-span" style="font-size: small;"><br /></span></div><div><span class="Apple-style-span" style="font-size: small;"><br /></span></div><div><span class="Apple-style-span" style="font-size: small;"><br /></span></div><div><span class="Apple-style-span" style="font-size: small;"><br /></span></div><div><span class="Apple-style-span" style="font-size: small;"><br /></span></div><div><span class="Apple-style-span" style="font-size: small;">Parmigiano Melenzani</span></div><div><span class="Apple-style-span" style="font-size: small;"><br /></span></div><div><span class="Apple-style-span" style="font-size: small;">for 4</span></div><div><span class="Apple-style-span" style="font-size: small;"><br /></span></div><div><span class="Apple-style-span" style="font-size: small;">2 medium aubergine, sliced crosswise (1- 1.5cms, 1 inch)</span></div><div><span class="Apple-style-span" style="font-size: small;">4 tbspns of olive oil</span></div><div><span class="Apple-style-span" style="font-size: small;">2 cups tomato sauce</span></div><div><span class="Apple-style-span" style="font-size: small;">375g mozzarella</span></div><div><span class="Apple-style-span" style="font-size: small;">3 to 4 tablespoons freshly grated parmesan</span></div><div><span class="Apple-style-span" style="font-size: small;"><br /></span></div><div><span class="Apple-style-span" style="font-size: small;">Prepare in advance:</span></div><div><span class="Apple-style-span" style="font-size: small;"><br /></span></div><div><span class="Apple-style-span" style="font-size: small;"> Of course it is better to make your own tomato sauce using my quick tomato sauce recipe. If you use 8 tomatoes it will yield 2 cups. There is no need to increase any of the other ingredients.</span></div><div><span class="Apple-style-span" style="font-size: small;"><br /></span></div><div><span class="Apple-style-span" style="font-size: small;">When using aubergines one used to have to slice, salt and drain them for about an hour or so before using them. However, now (don't even think about genetic engineering) we can usually get away with using then straight away. Although, knowing that, I do tend to to slice and salt them if I have time.</span></div><div><span class="Apple-style-span" style="font-size: small;"><br /></span></div><div><span class="Apple-style-span" style="font-size: small;">The way to do that is slice, toss them in a generous shake of salt and put them in a colander. Put a plate, or something that will fit into the colander on top of the aubergines and press down. Put something on top of the plate to act as a weight. I usually use anything to hand - cans from the larder work well. When you are going to use them, rinse off the salt and dry well with a tea towel or paper towel.</span></div><div><span class="Apple-style-span" style="font-size: small;"><br /></span></div><div><span class="Apple-style-span" style="font-size: small;"><br /></span></div><div><span class="Apple-style-span" style="font-size: small;">You can also cook your aubergines in advance:</span></div><div><span class="Apple-style-span" style="font-size: small;"><br /></span></div><div><span class="Apple-style-span" style="font-size: small;">Heat your grill (broiler)</span></div><div><span class="Apple-style-span" style="font-size: small;"><br /></span></div><div><span class="Apple-style-span" style="font-size: small;">Brush one side of the aubergine slices with a thin coat of olive oil and place on flat oven tray. (I usually cover the tray with foil, as it means cleaning the tray is very easy). Place the tray under the grill until the aubergine softens and goes golden. Turn the slices over and brush the other side with olive oil. Repeat the cooking process. It will probably be necessary to cook the aubergine slices in batches. It is not necessary to keep the cooked aubergines warm.</span></div><div><span class="Apple-style-span" style="font-size: small;"><br /></span></div><div><span class="Apple-style-span" style="font-size: small;">Once you have your tomato sauce and aubergines cooked:</span></div><div><span class="Apple-style-span" style="font-size: small;"><br /></span></div><div><span class="Apple-style-span" style="font-size: small;">Heat the oven to 180C 375F</span></div><div><span class="Apple-style-span" style="font-size: small;"><br /></span></div><div><span class="Apple-style-span" style="font-size: small;">Slice the mozzarella into thin rings.</span></div><div><span class="Apple-style-span" style="font-size: small;"><br /></span></div><div><span class="Apple-style-span" style="font-size: small;">Take an oven proof dish and brush it with a small amount of the olive oil.</span></div><div><span class="Apple-style-span" style="font-size: small;"><br /></span></div><div><span class="Apple-style-span" style="font-size: small;">Place aubergines in a single layer of the dish, cover lightly with tomato sauce. Top this with a layer of mozzarella. Repeat the process - aubergine, tomato sauce, mozzarella. Two layers should be enough to use up all your supplies. Finish the dish off by sprinkling the parmesan over the top layer of mozzarella.</span></div><div><span class="Apple-style-span" style="font-size: small;"><br /></span></div><div><span class="Apple-style-span" style="font-size: small;">Place on a middle rack in the pre heated oven and cook for about 45 minutes by which time the parmesan should have formed a golden crust over the deliciously bubbling tomatoes and aubergines.</span></div><div><span class="Apple-style-span" style="font-size: small;"><br /></span></div><div><span class="Apple-style-span" style="font-size: small;"><br /></span></div><div><span class="Apple-style-span" style="font-size: small;"><br /></span></div><div><span class="Apple-style-span" style="font-size: small;"><br /></span></div><div><span class="Apple-style-span" style="font-size: small;"><br /></span></div><div><span class="Apple-style-span" style="font-size: small;"><br /></span></div><div><span class="Apple-style-span" style="font-size: small;"><br /></span></div><div><span class="Apple-style-span" style="font-size: small;"><br /></span></div><div><span class="Apple-style-span" style="font-size: small;"><br /></span></div><div><span class="Apple-style-span" style="font-size: small;"><br /></span></div><div><br /></div><div> </div></div></div>Loishttp://www.blogger.com/profile/08226394944431947674noreply@blogger.com0tag:blogger.com,1999:blog-2547149942836391679.post-2508441904442310952010-03-15T16:05:00.006+01:002010-03-23T18:39:25.379+01:00Watercress Soup<span class="Apple-style-span" style="font-size: small;">I am not a great fan of soups so don't make that many of them. however the other day, in a very wintery French market place, I was totally seduced by the bright green display of glossy watercress so went ahead and made some soup. It was very delicious and I am looking forward to making it again so maybe I will see the winter out with soup !</span><div><span class="Apple-style-span" style="font-size: small;"><br /></span><div><img style="float:left; margin:0 10px 10px 0;cursor:pointer; cursor:hand;width: 320px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgY04GSjisp8LJ6RgRKkpxCwK6DVIjl16AG6MUF2sfYPzm5FwtreuF5nbqDaKdLtxUMPdMjc4RUdQG-WHQbyO5-KYA1wsh8v-Ah5wKFRrLNWgxaNHr-cAeaqm-5jfteaEdmFc4fZljGhpjc/s320/CIMG0061.jpg" border="0" alt="" id="BLOGGER_PHOTO_ID_5451884819526038290" /><div><span class="Apple-style-span" style="font-size: small;"><br /></span></div><div><span class="Apple-style-span" style="font-size: small;"><br /></span></div><div><span class="Apple-style-span" style="font-size: small;"><br /></span></div><div><span class="Apple-style-span" style="font-size: small;"><br /></span></div><div><span class="Apple-style-span" style="font-size: small;"><br /></span></div><div><span class="Apple-style-span" style="font-size: small;"><br /></span></div><div><span class="Apple-style-span" style="font-size: small;"><br /></span></div><div><span class="Apple-style-span" style="font-size: small;"><br /></span></div><div><span class="Apple-style-span" style="font-size: small;"><br /></span></div><div><span class="Apple-style-span" style="font-size: small;"><br /></span></div><div><span class="Apple-style-span" style="font-size: small;"><br /></span></div><div><span class="Apple-style-span" style="font-size: small;"><br /></span></div><div><span class="Apple-style-span" style="font-size: small;"><br /></span></div><div><span class="Apple-style-span" style="font-size: small;"><br /></span></div><div><span class="Apple-style-span" style="font-size: small;">The bunches of cress I bought were quite large- about 2 handfuls each. I prefer my soup to be quite thick, definitely not in favour of watery, thin concoctions so this yields quite a thick soup.</span></div><div><span class="Apple-style-span" style="font-size: small;">If this is not to your liking just add a bit more water and/or milk.</span></div><div><span class="Apple-style-span" style="font-size: small;"><br /></span></div><div><span class="Apple-style-span" style="font-size: small;">You will need some sort of blender.</span></div><div><span class="Apple-style-span" style="font-size: small;"><br /></span></div><div><span class="Apple-style-span" style="font-size: small;">Preparation and cooking time is about 45 minutes but you must allow time for the soup to cool a bit before you blend it. Especially if you are not using a handheld blender and have to pour the soup from the saucepan into a blender.<br /></span><div><span class="Apple-style-span" style="font-size: small;"><br /></span></div><div><span class="Apple-style-span" style="font-size: small;">Watercress Soup ( for 4)</span></div><div><span class="Apple-style-span" style="font-size: small;"><br /></span></div><div><span class="Apple-style-span" style="font-size: small;">2 large bunches of water cress- cleaned and very thick stalks removed, chop roughly.</span></div><div><span class="Apple-style-span" style="font-size: small;">1 medium onion - peeled and chopped</span></div><div><span class="Apple-style-span" style="font-size: small;">1 medium potato - peeled and chopped into small dice</span></div><div><span class="Apple-style-span" style="font-size: small;"><br /></span></div><div><span class="Apple-style-span" style="font-size: small;">1-2 tbspns of butter</span></div><div><span class="Apple-style-span" style="font-size: small;">850 mls of chicken or vegetable stock</span></div><div><span class="Apple-style-span" style="font-size: small;">350 mls of milk</span></div><div><span class="Apple-style-span" style="font-size: small;"><br /></span></div><div><span class="Apple-style-span" style="font-size: small;">Salt & pepper</span></div><div><span class="Apple-style-span" style="font-size: small;"><br /></span></div><div><span class="Apple-style-span" style="font-size: small;">Melt the butter in a large saucepan add the onion and potato and stir about. Cook until they soften- about 10 minutes.</span></div><div><span class="Apple-style-span" style="font-size: small;">Add the cress to this and stir until it has wilted and soften a bit- a few minutes.</span></div><div><span class="Apple-style-span" style="font-size: small;"><br /></span></div><div><span class="Apple-style-span" style="font-size: small;">Add the stock and bring to the boil. Once boiling, reduce to a simmer and cover the saucepan.</span></div><div><span class="Apple-style-span" style="font-size: small;">Cook for about 30 minutes. Timing is not really too important but I think cooking for too long reduces the flavour.</span></div><div><span class="Apple-style-span" style="font-size: small;"><br /></span></div><div><span class="Apple-style-span" style="font-size: small;">Now it is time to blend. Let the soup cool a bit before you start. Especially if you are not using a handheld blender and need to transfer the soup from the saucepan into a blender. Once it is blended return the soup to the saucepan and add the milk. Give it a good stir and check the seasoning and if necessary add salt and pepper if you wish.</span></div><div><span class="Apple-style-span" style="font-size: small;"><br /></span></div><div><span class="Apple-style-span" style="font-size: small;">If you are preparing in advance stop now.</span></div><div><span class="Apple-style-span" style="font-size: small;"><br /></span></div><div><span class="Apple-style-span" style="font-size: small;">15 minutes before serving:</span></div><div><span class="Apple-style-span" style="font-size: small;"><br /></span></div><div><span class="Apple-style-span" style="font-size: small;">Heat the soup over a moderate heat, stirring periodically and bring it to the boil. Once it comes to the boil remove it from the heat and serve into bowls.</span></div><div><span class="Apple-style-span" style="font-size: small;"><br /></span></div><div><span class="Apple-style-span" style="font-size: small;">Garnish, if you like, with a dollop of cream fraiche, cream or yoghurt and a small bit of greenery.</span></div><div><span class="Apple-style-span" style="font-size: small;"><br /></span></div><div><span class="Apple-style-span" style="font-size: small;"><br /></span></div><div><span class="Apple-style-span" style="font-size: small;"><br /></span></div><div><span class="Apple-style-span" style="font-size: small;"><br /></span></div><div><span class="Apple-style-span" style="font-size: small;"><br /></span></div><div><span class="Apple-style-span" style="font-size: small;"><br /></span></div><div><span class="Apple-style-span" style="font-size: small;"><br /></span><div><span class="Apple-style-span" style="font-size: small;"><br /></span></div><div><br /></div></div></div></div></div>Loishttp://www.blogger.com/profile/08226394944431947674noreply@blogger.com1tag:blogger.com,1999:blog-2547149942836391679.post-65107514735953012062010-02-28T13:26:00.005+01:002010-03-05T14:11:42.618+01:00Ragu for Pasta<span class="Apple-style-span" style="font-size:small;">Ragu for Pasta </span><div><span class="Apple-style-span" style="font-size:small;"><br /></span></div><div><span class="Apple-style-span" style="font-size:small;">This recipe has prompted a discussion as to what is a proper Bolognese sauce. The Food Dictionary says it is a thick, full bodied meat and vegetable sauce enhanced with wine and milk or cream and the Italian term for this sauce is a ragu Bolognese. As this recipe has most of the components suggested by this definition I am going to to call it a ragu. </span></div><div><span class="Apple-style-span" style="font-size:small;"><br /></span></div><div><span class="Apple-style-span" style="font-size:small;">As always try and use the best quality, lowest fat content beef mince/ground beef. If you are not able to buy minced pork buy some really good Toulouse or Italian sausages and take them out of their skins.</span></div><div><span class="Apple-style-span" style="font-size:small;"> This is quite a thick sauce and I like to serve this with a hefty pasta such as penne. Served with a great salad it makes a hearty meal.</span></div><div><span class="Apple-style-span" style="font-size:small;"><br /></span></div><div><span class="Apple-style-span" style="font-size:small;"><br /></span></div><div><span class="Apple-style-span" style="font-size:small;"><br /></span></div><div><span class="Apple-style-span" style="font-size:small;">The preparation and cooking time is something over an hour and three-quarters.</span></div><div><span class="Apple-style-span" style="font-size:small;"><br /></span></div><div><span class="Apple-style-span" style="font-size:small;"><br /></span></div><div><span class="Apple-style-span" style="font-size:small;">Ragu Bolognese ( for 6 )</span></div><div><span class="Apple-style-span" style="font-size:small;"><br /></span></div><div><span class="Apple-style-span" style="font-size:small;"><br /></span></div><div><span class="Apple-style-span" style="font-size:small;">500 g minced beef</span></div><div><span class="Apple-style-span" style="font-size:small;">500g minced pork </span></div><div><span class="Apple-style-span" style="font-size:small;">150g bacon ( lardons- chopped into small pieces)</span></div><div><span class="Apple-style-span" style="font-size:small;"><br /></span></div><div><span class="Apple-style-span" style="font-size:small;">3 tablespoons of butter</span></div><div><span class="Apple-style-span" style="font-size:small;">4 tablespoons of olive oil</span></div><div><span class="Apple-style-span" style="font-size:small;"><br /></span></div><div><span class="Apple-style-span" style="font-size:small;">2 cloves of finely chopped garlic</span></div><div><span class="Apple-style-span" style="font-size:small;">2 medium onions chopped</span></div><div><span class="Apple-style-span" style="font-size:small;">2-3 large branches of chopped celery ( to yield about a cup)</span></div><div><span class="Apple-style-span" style="font-size:small;">2 medium carrots peeled and chopped into a small dice</span></div><div><span class="Apple-style-span" style="font-size:small;"><br /></span></div><div><span class="Apple-style-span" style="font-size:small;">1 cup of milk</span></div><div><span class="Apple-style-span" style="font-size:small;">1 cup of white wine</span></div><div><span class="Apple-style-span" style="font-size:small;">1/2 cup of tomato paste (puree)</span></div><div><span class="Apple-style-span" style="font-size:small;"><br /></span></div><div><span class="Apple-style-span" style="font-size:small;"><br /></span></div><div><span class="Apple-style-span" style="font-size:small;">Pasta enough for everyone</span></div><div><span class="Apple-style-span" style="font-size:small;">Parmesan, freshly grated- at least half a cup.</span></div><div><span class="Apple-style-span" style="font-size:small;"><br /></span></div><div><span class="Apple-style-span" style="font-size:small;">Melt the butter and olive oil into a large saucepan and add the vegetables. Stir around and cook over a medium heat until the vegetables are soft about 10-15 minutes. Add the beef, pork and bacon and cook until browned- stirring with a wooden spoon and breaking up any lumps. This should take a further 15 minutes.</span></div><div><span class="Apple-style-span" style="font-size:small;">Add the milk, wine and tomato paste and bring to the boil. Reduce the heat to low and simmer, stirring occasionally, until the sauce thickens. This should take an hour and a bit. </span></div><div><span class="Apple-style-span" style="font-size:small;">I like to reduce the sauce until it is really thick.</span></div><div><span class="Apple-style-span" style="font-size:small;"><br /></span></div><div><span class="Apple-style-span" style="font-size:small;">AFTER AN HOUR</span></div><div><span class="Apple-style-span" style="font-size:small;"><br /></span></div><div><span class="Apple-style-span" style="font-size:small;">Start to cook your pasta as per the instructions.</span></div><div><span class="Apple-style-span" style="font-size:small;"><br /></span></div><div><span class="Apple-style-span" style="font-size:small;">When you think the sauce is done you can season it with pepper. Add salt if you wish but be very careful as to the amount because the bacon makes the ragu fairly salty already.</span></div><div><span class="Apple-style-span" style="font-size:small;"><br /></span></div><div><span class="Apple-style-span" style="font-size:small;">Serve the ragu with the pasta and top with freshly grated parmesan. </span></div><div><span class="Apple-style-span" style="font-size:small;"><br /></span></div><div><span class="Apple-style-span" style="font-size:small;"><br /></span></div><div><span class="Apple-style-span" style="font-size:small;"><br /></span></div><div><span class="Apple-style-span" style="font-size:small;"><br /></span></div><div><br /></div>Loishttp://www.blogger.com/profile/08226394944431947674noreply@blogger.com0tag:blogger.com,1999:blog-2547149942836391679.post-53861621925667542402010-01-23T07:08:00.011+01:002010-01-29T10:45:27.161+01:00Crumbed Lamb Cutlets<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhxx8s94T2_vgeEOAl6IM1U4Xaods12HYuXerXBPFN37l_Fm9nNqGjqkv-0Nx4BUvNVcvNDTzu_qEe3j1AtO0wBO0pY0tAIsWgyLqqqtxtGrwLkJT3qmhIMZBT9EP9SNY7JDL1d_cuOOa6R/s1600-h/wairunga_golf.jpg"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 400px; height: 267px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhxx8s94T2_vgeEOAl6IM1U4Xaods12HYuXerXBPFN37l_Fm9nNqGjqkv-0Nx4BUvNVcvNDTzu_qEe3j1AtO0wBO0pY0tAIsWgyLqqqtxtGrwLkJT3qmhIMZBT9EP9SNY7JDL1d_cuOOa6R/s400/wairunga_golf.jpg" border="0" alt="" id="BLOGGER_PHOTO_ID_5432088163578083426" /></a><div><span class="Apple-style-span" style="font-size: small;">Last week I told you I was in New Zealand so I think we should have some lamb- one of the things New Zealand is famous for. They dot the landscape outside my window and they make for delicious eating. ( This is not the vegetarian section).</span></div><div><span class="Apple-style-span" style="font-size: small;"><br /></span></div><div><span class="Apple-style-span" style="font-size: small;">There is nothing 21st century about this recipe. It was given to me by a friend who got it from her grandmother. These cutlets, although covered in breadcrumbs, are very straightforward and sometimes we all like something that is absolutely what it says on the packet. Good old fashioned tucker.</span></div><div><span class="Apple-style-span" style="font-size: small;"><br /></span></div><div><span class="Apple-style-span" style="font-size: small;">Don't be put off by the cooking time (</span><span class="Apple-style-span" style="color:#3333FF;"><span class="Apple-style-span" style="font-size: small;">45 minutes</span></span><span class="Apple-style-span" style="font-size: small;">) which to us modern cooks seems like a hell of a long time for a cutlet but I always cook them for that long and it works. Mind you make sure you are not buying mini skinny cutlets for this as 45 minutes would probably write them off. The cutlet needs to be almost 2cms thick so we maybe looking at small chops.</span></div><div><span class="Apple-style-span" style="font-size: small;"><br /></span></div><div><div><span class="Apple-style-span" style="font-size: small;">I sometime add some herbs or chilli or both to the crumbs but they are far from necessary and it is a matter of your taste. I am sure grandma didn't. If you are buying the breadcrumbs get the nice natural ones ( not those horrid yellow things) or make some by puttting stale bread into the food processor. It doesn't matter if they're not really fine in fact a bit of crunch adds to the whole thing.</span></div></div><div><span class="Apple-style-span" style="font-size: small;"><br /></span></div><div><span class="Apple-style-span" style="color:#3366FF;"><span class="Apple-style-span" style="font-size: small;">for 4</span></span></div><div><span class="Apple-style-span" style="font-size: small;"><br /></span></div><div><span class="Apple-style-span" style="font-size: small;">8 or as many cutlets/chops as you feel like</span></div><div><span class="Apple-style-span" style="font-size: small;"><br /></span></div><div><span class="Apple-style-span" style="font-size: small;">2 cups bread crumbs</span></div><div><span class="Apple-style-span" style="font-size: small;">2 eggs</span></div><div><span class="Apple-style-span" style="font-size: small;"><br /></span></div><div><span class="Apple-style-span" style="font-size: small;">salt & pepper</span></div><div><span class="Apple-style-span" style="font-size: small;"><br /></span></div><div><span class="Apple-style-span" style="font-size: small;"><br /></span></div><div><span class="Apple-style-span" style="color:#3333FF;"><span class="Apple-style-span" style="font-size: small;">about an hour before dinner</span></span></div><div><span class="Apple-style-span" style="font-size: small;"><br /></span></div><div><span class="Apple-style-span" style="font-size: small;">Heat your oven to 180C 375F</span></div><div><span class="Apple-style-span" style="font-size: small;"><br /></span></div><div><span class="Apple-style-span" style="font-size: small;">Put the breadcrumbs onto a plate with a lip or a flat shallow bowl and add about 1/2 tspn salt and a good grind of pepper along with any herbs or chilli</span></div><div><span class="Apple-style-span" style="font-size: small;"><br /></span></div><div><img style="float:left; margin:0 10px 10px 0;cursor:pointer; cursor:hand;width: 320px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEguhuIumnxl7oyinsBdvpAn7hJONX3HVCqM1W3YfEmWv_R-aT3NTjnM1VdMkDEz7uPleIgevD7qP2FDg_aJREAX7cvKPWDWWdTUCxqov7h2fRypzQZh1X7qUUSpqrqyTeXAde9GQiyFC2Cn/s320/DSC00484.jpg" border="0" alt="" id="BLOGGER_PHOTO_ID_5432091861017019138" /></div><div><span class="Apple-style-span" style="font-size: small;"><br /></span></div><div><span class="Apple-style-span" style="font-size: small;">Break the eggs into a similar plate or bowl and with a fork whisk the eggs up to mix the yolks and whites.</span></div><div><span class="Apple-style-span" style="font-size: small;"><br /></span></div><div><span class="Apple-style-span" style="font-size: small;">Trim any excess fat off the cutlets/chops.</span></div><div><span class="Apple-style-span" style="font-size: small;"><br /></span></div><div><span class="Apple-style-span" style="font-size: small;">Working one at a time- place a cutlet into the egg mixture, turn it over to coat with egg, give it a shake and put it onto the breadcrumbs. Gently turn it over in the breadcrumbs until it is covered. Maybe pressing the crumbs, with your hands, onto the meat. When it is completely covered place it into your roasting tin. </span></div><div><span class="Apple-style-span" style="font-size: small;"><br /></span></div><div><span class="Apple-style-span" style="font-size: small;">Continue with all the cutlets placing then side by side in the dish. Do not stack them on top of one another.</span></div><div><span class="Apple-style-span" style="font-size: small;"><br /></span></div><div><span class="Apple-style-span" style="font-size: small;">When the oven is hot place them in the middle of the oven and prepare what you are going to serve with them. As the oven is on you could roast some potatoes although I like minted boiled new potatoes and of course your greens.</span></div><div><span class="Apple-style-span" style="font-size: small;"><br /></span></div><div><span class="Apple-style-span" style="font-size: small;">Roasted potatoes would have to go in the oven now. </span></div><div><span class="Apple-style-span" style="font-size: small;"><br /></span></div><div><span class="Apple-style-span" style="color:#009900;"><span class="Apple-style-span" style="font-size: small;">Minted boiled potatoes:</span></span></div><div><span class="Apple-style-span" style="font-size: small;"><br /></span></div><div><span class="Apple-style-span" style="font-size: small;">new potatoes</span></div><div><span class="Apple-style-span" style="font-size: small;">a few branches of mint</span></div><div><span class="Apple-style-span" style="font-size: small;"><br /></span></div><div><span class="Apple-style-span" style="font-size: small;">Scrub them clean. Hopefully they are small enough not to need cutting but they need to be no bigger than a circle made by your forefinger and thumb.</span></div><div><span class="Apple-style-span" style="font-size: small;">Put them in lightly salted water and bring to the boil- turn to simmer. They should cook in about </span><span class="Apple-style-span" style="color:#3333FF;"><span class="Apple-style-span" style="font-size: small;">20 to 25 minutes</span></span><span class="Apple-style-span" style="font-size: small;"> although if you are cooking lots it may take a few minutes longer. When they are cooked- don't worry if nothing else is ready beacuse you are going to drain them properly- use a sieve to be sure to get rid of all the water- return to the saucepan, throw in the mint ( and a little butter if you dare) put the lid back on the saucepan and leave them to stand.</span></div><div> </div><div><span class="Apple-style-span" style="font-size: small;">While they are cooking prepare your green vegetable/s.</span></div><div><span class="Apple-style-span" style="font-size: small;"><br /></span></div><div><span class="Apple-style-span" style="color:#3333FF;"><span class="Apple-style-span" style="font-size: small;">15 minutes before serving</span></span></div><div><span class="Apple-style-span" style="font-size: small;"><br /></span></div><div><span class="Apple-style-span" style="font-size: small;">I always boil the kettle to get the boiling water for my vegetables but I live in a world where electric kettles are the norm, then I put it in the saucepan. Any way you choose to do it - boil some water, with it in the saucepan add some salt then your green veg. Simmer for as long as you wish. Broccoli takes about </span><span class="Apple-style-span" style="color:#3333FF;"><span class="Apple-style-span" style="font-size: small;">3-4 minutes</span></span><span class="Apple-style-span" style="font-size: small;"> to be good and crunchy, beans take longer- about </span><span class="Apple-style-span" style="color:#3333FF;"><span class="Apple-style-span" style="font-size: small;">8 minutes</span></span><span class="Apple-style-span" style="font-size: small;">. You'll sort it out. They should feel tender if you poke them with the point of a knife.</span></div><div><span class="Apple-style-span" style="font-size: small;">If in doubt taste it- of course it will be hot.</span></div><div><span class="Apple-style-span" style="font-size: small;"><br /></span></div><div><span class="Apple-style-span" style="font-size: small;">Hopefully everything- golden cutlets, minty potatoes and crunchy vegetables are all ready at the same time. Don't panic if they're not- the lamb and the potatoes can wait for you, although not the greens, they must be drained as soon as they are cooked. They can sit in the saucepan but the lid must be off or they will lose colour. ( I will write soon about cooking veg..... the do's & don'ts )</span></div><div><span class="Apple-style-span" style="font-size: small;"><br /></span></div><div><img style="float:left; margin:0 10px 10px 0;cursor:pointer; cursor:hand;width: 320px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjJ49oahQy5h56AKs17vE66WEvEUXvbWLIuFTMy5B067eBHXA6h2JPVcd73Up5VZDVYvpQua893zlFCuxbbHbzfb3cOfM6bnx2TN8VZ-V2qgCWhmvoRKGxtnxuiEQXZbb_Kk6THnoORXoAJ/s320/DSC00491.jpg" border="0" alt="" id="BLOGGER_PHOTO_ID_5432092313514542290" /></div><div><span class="Apple-style-span" style="font-size: small;"><br /></span></div><div><span class="Apple-style-span" style="font-size: small;"><br /></span></div><div><span class="Apple-style-span" style="font-size: small;"><br /></span></div><div><span class="Apple-style-span" style="font-size: small;"><br /></span></div><div><span class="Apple-style-span" style="font-size: small;"><br /></span></div><div><span class="Apple-style-span" style="font-size: small;"><br /></span></div><div><span class="Apple-style-span" style="font-size: small;"><br /></span></div><div><span class="Apple-style-span" style="font-size: small;"><br /></span></div><div><span class="Apple-style-span" style="font-size: small;"><br /></span></div><div><span class="Apple-style-span" style="font-size: small;"><br /></span></div><div><span class="Apple-style-span" style="font-size: small;"><br /></span></div><div><span class="Apple-style-span" style="font-size: small;"><br /></span></div><div><span class="Apple-style-span" style="font-size: small;"><br /></span></div><div><span class="Apple-style-span" style="font-size: small;"><br /></span></div><div><span class="Apple-style-span" style="font-size: small;"><br /></span></div><div><span class="Apple-style-span" style="font-size: small;"><br /></span></div><div><span class="Apple-style-span" style="font-size: small;"><br /></span></div><div><span class="Apple-style-span" style="font-size: small;">That's it - enjoy and pretend you are at grandma's house. However I serve a dollop of red currant and pomegrante jelly with the lamb - bet that wasn't around in her day.</span></div><div> </div><div> </div><div><span class="Apple-style-span" style="font-size: small;"><br /></span></div><div><br /></div>Loishttp://www.blogger.com/profile/08226394944431947674noreply@blogger.com0tag:blogger.com,1999:blog-2547149942836391679.post-41288851020739621102010-01-10T22:52:00.014+01:002010-01-28T14:07:40.280+01:00Red Peppers filled with Feta & Tomatoes with anchovy opition<span class="Apple-style-span" style="font-size: small;"><br />Here I am again. It has been a while but it has been that busy holiday season and I feel sure you do no want a Christmas Cake recipe (although I do have a really great one which is very simple) or indeed other holiday fare which is what I seem to have been doing. All back to normal now although I am in New Zealand where all the summer produce is at its very, very best.</span><div><span class="Apple-style-span" style="font-size: small;"><br /></span><div><div><span class="Apple-style-span" style="font-size: small;">As I know not all of you are in the Southern summer I have gone for a starter which is not purely seasonal and all the ingredients are easily available year round. Although I generally serve this as a starter, with a few salad leaves and if possible lavash (Middle Eastern bread) I sometimes use this, as a side dish, with roast lamb.</span></div><div><span class="Apple-style-span" style="font-size: small;"><br /></span></div><div><span class="Apple-style-span" style="font-size: small;">When choosing your peppers it is a good idea to check the shape of them. They need to have quite flat sides, or as flat as possible. Avoid round ones, so that when you have cut them in half, lengthwise, and filled them they will sit nicely in the roasting dish.</span></div><div><span class="Apple-style-span" style="font-size: small;"><br /></span></div><div><span class="Apple-style-span" style="font-size: small;">This is a sort of "anything goes" dish. You can use either all or some of the ingredients and as much, or as little, as you like, for the filling although the feta and tomatoes are essential.</span></div><div><span class="Apple-style-span" style="font-size: small;"><br /></span></div><div><span class="Apple-style-span" style="font-size: small;">The ANCHOVY OPTION</span></div><div><span class="Apple-style-span" style="font-size: small;"><br /></span></div><div><span class="Apple-style-span" style="font-size: small;">A variation of this dish is to use tomatoes, anchovies and basil for the filling and stud the top with black olives.</span></div><div><span class="Apple-style-span" style="font-size: small;"><br /></span></div><div><span class="Apple-style-span" style="font-size: small;">RED PEPPERS FILLED WITH FETA & TOMATOES</span></div><div><span class="Apple-style-span" style="font-size: small;"><br /></span></div><div><span class="Apple-style-span" style="font-size: small;">For 6</span></div><div><span class="Apple-style-span" style="font-size: small;"> 3 large red peppers</span></div><div><span class="Apple-style-span" style="font-size: small;">150 grams ( 4-6 ounces) of good quality feta</span></div><div><span class="Apple-style-span" style="font-size: small;">18 ( or so) cherry tomatoes, depending on the size</span></div><div><span class="Apple-style-span" style="font-size: small;">1-2 cloves of garlic (you know how much you like) peeled and crushed.</span></div><div><span class="Apple-style-span" style="font-size: small;">1 tbsp of capers, drained</span></div><div><span class="Apple-style-span" style="font-size: small;">1 fresh red chilli ( again if you want to)</span></div><div><span class="Apple-style-span" style="font-size: small;">Thyme leaves removed from a few sprigs</span></div><div><span class="Apple-style-span" style="font-size: small;">Basil leaves - about 18-24</span></div><div><span class="Apple-style-span" style="font-size: small;">24 black olives</span></div><div><span class="Apple-style-span" style="font-size: small;">2 tbspns virgin olive oil</span></div><div><span class="Apple-style-span" style="font-size: small;"><br /></span></div><div><img style="float:left; margin:0 10px 10px 0;cursor:pointer; cursor:hand;width: 320px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgOp6pcx8JZCHwBA-UJaEw3u3xiLJBwi4-ghY4ErV5Yh0pi7DRnmce_CLs-wlpG2cPn7qWsi6rxNBI18FWKcrFlohvHie0ib0243U_Ir09K2rC-jstVdLeHNEh8OV2N_U_AJeQ7-NSKN6Ds/s320/DSC00455.jpg" border="0" alt="" id="BLOGGER_PHOTO_ID_5426651439750636242" /></div><div><span class="Apple-style-span" style="font-size: small;">Heat the oven to 200C 400F with the rack in the middle.</span></div><div><span class="Apple-style-span" style="font-size: small;">Very lightly oil a shallow roasting pan.</span></div><div><span class="Apple-style-span" style="font-size: small;"><br /></span></div><div><span class="Apple-style-span" style="font-size: small;">Cut the peppers in half lengthwise remove the seeds and membrane. Be careful to try and keep the bowl-like shape of the pepper. </span></div><div><span class="Apple-style-span" style="font-size: small;">Put the garlic in the bottom of each pepper.</span></div><div><span class="Apple-style-span" style="font-size: small;">Cut the tomatoes in half, or quarters, again depending on the size and put them into the peppers.</span></div><div><span class="Apple-style-span" style="font-size: small;">Divide the feta into 6 portions and crumble each portion as you stuff it around the tomatoes. Don't be precious, squidge it all in.</span></div><div><span class="Apple-style-span" style="font-size: small;">Disperse the capers over the six peppers and add the thyme leaves and chilli, if you are using it.</span></div><div><span class="Apple-style-span" style="font-size: small;">Add salt and pepper- at this stage be a bit sparing with salt because feta is sometimes incredibly salty. You can always add more at the table.</span></div><div><span class="Apple-style-span" style="font-size: small;">Give all this a bit of a squash down into the pepper then top with the chopped basil leaves and dot the whole thing with the olives.</span></div><div><span class="Apple-style-span" style="font-size: small;">Drizzle the olive oil into the peppers and place them into the prepared roasting tin. Cook for about 35-45 minutes until the the cheese starts to go golden and everything looks bubbly and cooked.</span></div><div><span class="Apple-style-span" style="font-size: small;"><br /></span></div><div><span class="Apple-style-span" style="font-size: small;"><img style="cursor:pointer; cursor:hand;width: 320px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhzcxpEe1vgGgD0ZL2bjDHvXqozANIKly5gAS1KK4dTVl1O7kcYvqL94ID4o-_rWgA66zhKvbOnoptTpUTQNYW8WEanjffcLVYDSrDw2wJdOBZKvVQxFdk40XgjSCHPRDE0_QG2tatskqMG/s320/DSC00459.jpg" border="0" alt="" id="BLOGGER_PHOTO_ID_5426652457975020370" /></span></div><div><span class="Apple-style-span" style="font-size: small;"><br /></span></div><div><span class="Apple-style-span" style="font-size: small;">ANCHOVY OPTION</span></div><div><span class="Apple-style-span" style="font-size: small;"><br /></span></div><div><span class="Apple-style-span" style="font-size: small;">3 Peppers</span></div><div><span class="Apple-style-span" style="font-size: small;">10 regular tomatoes -chopped very small </span></div><div><span class="Apple-style-span" style="font-size: small;">2-3 cloves of garlic peeled and crushed</span></div><div><span class="Apple-style-span" style="font-size: small;">Preserved anchovies- as many as you like.</span></div><div><span class="Apple-style-span" style="font-size: small;">Basil leaves -chopped</span></div><div><span class="Apple-style-span" style="font-size: small;">Black olives</span></div><div><span class="Apple-style-span" style="font-size: small;"><br /></span></div><div><span class="Apple-style-span" style="font-size: small;">Heat your oven and prepare the oven dish as above.</span></div><div><span class="Apple-style-span" style="font-size: small;">Prepare the peppers and line the base of the pepper 2 or 3 anchovies or more depending on their size.</span></div><div><span class="Apple-style-span" style="font-size: small;">If you are using garlic it goes in next.</span></div><div><span class="Apple-style-span" style="font-size: small;">Fill the peppers with the chopped tomatoes. You can easily use cherry tomatoes, cut in half, but in both cases use enough tomato to fill the peppers.</span></div><div><span class="Apple-style-span" style="font-size: small;">Add salt & pepper but very sparing with the salt here as anchovies are saltier than feta.</span></div><div><span class="Apple-style-span" style="font-size: small;"> Add the basil and olives, drizzle on the oil and cook as for the feta recipe.</span></div><div><span class="Apple-style-span" style="font-size: small;"><br /></span></div><div><span class="Apple-style-span" style="font-size: small;"><img style="cursor:pointer; cursor:hand;width: 320px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiGqW8Ej4Pw7wcLamnb3ml0T9L_CAj-XiydSh2ere_2t1YzhcSY5oWTa828D6RcdKIa9RdGM0s6DF3vL48I8XdZMBN4gLLjiRjYIzSBvT-Iu-EXjPYA1XVvryX9TVwROwjpPpQOEiMLxdk_/s320/DSC00464.jpg" border="0" alt="" id="BLOGGER_PHOTO_ID_5426653118297759634" /></span></div><div><span class="Apple-style-span" style="font-size: small;"><br /></span></div><div><span class="Apple-style-span" style="font-size: small;"><br /></span></div><div><span class="Apple-style-span" style="font-size: small;"><br /></span></div><div><span class="Apple-style-span" style="font-size: small;"><br /></span></div><div><br /></div></div></div>Loishttp://www.blogger.com/profile/08226394944431947674noreply@blogger.com1tag:blogger.com,1999:blog-2547149942836391679.post-33233219896629136702009-12-06T13:34:00.002+01:002009-12-06T13:50:36.132+01:00Autumn Salad of Rocket (arugula) and Butternut<span class="Apple-style-span" style="font-size: small;"><br /></span><span class="Apple-style-span" style="font-family:Helvetica;"><span class="Apple-style-span" style="font-size: small;">Yes, it is butternut again but it is autumn here, they are in season and I love them and this is a really great salad. This salad works on its own for lunch, as a starter or for a meal serve it with some unadorned meat such as really good sausages or lamb cutlets.</span></span><div><span class="Apple-style-span" style="font-family:Helvetica, fantasy;"><span class="Apple-style-span" style="font-size: small;"><br /></span></span><div><span class="Apple-style-span" style="font-family:Helvetica;"><div><span class="Apple-style-span" style="font-size: small;"><img style="float:left; margin:0 10px 10px 0;cursor:pointer; cursor:hand;width: 320px; height: 254px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjvU_5chUWzlu1FBdcHLr8rQwopSqUe6k21Nog7_BzEjUii0MZLmvL4g_H9giLZMSBQYzv5rxLowbtvKj8qXqpHRgpTUVHT87JhQFP6xRYwgiu5M7bYvuMnKwiFZQsELF56xXN55n9RlRw9/s320/DSC00438.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5412104443135988658" /></span></div><div><span class="Apple-style-span" style="font-size: small; ">It involves roasting the butternut, which takes about an hour but this can be done in advance if you wish-even well in advance but make sure the butternut is at room temperature before you assemble the salad.</span></div><div><span class="Apple-style-span" style="font-size: small;"><br /></span></div><div><span class="Apple-style-span" style="font-family:Helvetica;"><div><span class="Apple-style-span" style="font-size: small;">If you have trouble peeling the butternut I find the best approach is to cut it crosswise into thickish slices- about 5-8cm and then peel the slices.</span></div><div><span class="Apple-style-span" style="font-size: small;"><br /></span></div><div><span class="Apple-style-span" style="font-size: small;">The quantities here for the salad a very flexible. I reckon half a butternut is enough for 2 or 4 as a starter. Likewise with the rocket- 100 grams or 3 or 4 good handfuls should do. Basically you will figure out how much you eat and what looks good on the plate.</span></div><div><span class="Apple-style-span" style="font-size: small;"><br /></span></div><div><span class="Apple-style-span" style="font-size: small;">This is going to take over an hour to prepare - </span></div><div><span class="Apple-style-span" style="font-size: small;"><br /></span></div><div><span class="Apple-style-span" style="font-size: small;"><br /></span></div><div><span class="Apple-style-span" style="font-size: small;">Half a butternut, peeled and cut into dices of no more than 5 cms</span></div><div><span class="Apple-style-span" style="font-size: small;">2 or 3 cloves of garlic, chopped</span></div><div><span class="Apple-style-span" style="font-size: small;">olive oil</span></div><div><span class="Apple-style-span" style="font-size: small;">3 tblspns of pine nuts toasted.</span></div><div><span class="Apple-style-span" style="font-size: small;">100 grams of rocket (arugula)</span></div><div><span class="Apple-style-span" style="font-size: small;">chilli flakes</span></div><div><span class="Apple-style-span" style="font-size: small;">1 shallot, finely sliced</span></div><div><span class="Apple-style-span" style="font-size: small;"><br /></span></div><div><span class="Apple-style-span" style="font-size: small;">Dressing</span></div><div><span class="Apple-style-span" style="font-size: small;">2 tblspns olive oil</span></div><div><span class="Apple-style-span" style="font-size: small;">1 tspns raspberry vinegar</span></div><div><span class="Apple-style-span" style="font-size: small;">1 clove of crushed garlic</span></div><div><span class="Apple-style-span" style="font-size: small;">1 tspns clear honey</span></div><div><span class="Apple-style-span" style="font-size: small;">S & P</span></div><div><span class="Apple-style-span" style="font-size: small;"><br /></span></div><div><span class="Apple-style-span" style="font-size: small;">Heat your oven to 180C 375 F Gas 5</span></div><div><span class="Apple-style-span" style="font-size: small;"><br /></span></div><div><span class="Apple-style-span" style="font-size: small;">Put the butternut and chopped garlic into a roasting tin, drizzle about a tablespoon of olive oil over and stir the vegetables around.</span></div><div><span class="Apple-style-span" style="font-size: small;">Into the oven for about an hour. I think it is a good idea to remove the tin from the oven, after about half an hour, to turn stir the vegetables. </span></div><div><span class="Apple-style-span" style="font-size: small;"><br /></span></div><div><span class="Apple-style-span" style="font-size: small;">While the butternut is cooking make your dressing. Garlic and vinegar into a bowl, slowly add the olive oil while you whisk the mixture. Stir in the honey and add the salt and pepper.</span></div><div><span class="Apple-style-span" style="font-size: small;"><br /></span></div><div><span class="Apple-style-span" style="font-size: small;">Toast the pine nuts with a few good pinches of the chilli flakes. Again- you know how hot you like it but I suggest you start with about 3 pinches and see how you go. Put a small saucepan onto a medium heat- add the pinenuts and chilli and stir about with a wooden spoon.</span></div><div><span class="Apple-style-span" style="font-size: small;">You can check the taste of the nuts and add more chilli if you wish. Keep moving the nuts around in the pan until they become golden.</span></div><div><span class="Apple-style-span" style="font-size: small;"><br /></span></div><div><span class="Apple-style-span" style="font-size: small;">Set aside.</span></div><div><span class="Apple-style-span" style="font-size: small;"><br /></span></div><div><span class="Apple-style-span" style="font-size: small;">Put the finely slice shallot into a bowl which is big enough to mix your salad in and coat with half the dressing. Leave until you are ready to make your salad. Leaving the shallot in an oil and vinegar mix has the effect of softening the shallot and reducing any strong "oniony" flavour. </span></div><div><span class="Apple-style-span" style="font-size: small;"><br /></span></div><div><span class="Apple-style-span" style="font-size: small;">When you are ready to serve the salad- it is the rocket into the bowl on top of the shallots, add the rest of the dressing and stir about to coat the leaves. Add the butternut- it doesn't really matter if it is still warm but not straight from the oven- and toss gently.</span></div><div><span class="Apple-style-span" style="font-size: small;">Place onto plates and scatter the pine nuts over.</span></div></span></div></span><br /></div></div>Loishttp://www.blogger.com/profile/08226394944431947674noreply@blogger.com0tag:blogger.com,1999:blog-2547149942836391679.post-2290344018966417972009-11-24T15:57:00.005+01:002009-12-06T13:52:42.369+01:00Raspberry almost instant "ice cream"<div><span class="Apple-style-span" style="font-size: small;"><br /></span></div><div><span class="Apple-style-span" style="font-size: small;">I usually make this with raspberries but works well bananas. It is very delicious and made in a matter of minutes. By using frozen fruit the "ice cream"is already well on its way to freezing so all you need to do is pop it in the freezer for as long as it takes for you to prepare the rest of the meal.</span></div><div><span class="Apple-style-span" style="font-size: small;"><br /></span></div><div><span class="Apple-style-span" style="color:#3333FF;"><span class="Apple-style-span" style="font-size: small;">This is meant to be eaten soon after it is made as it goes incredibly hard if left in the freezer and needs at least an hour to soften enough to serve.</span></span></div><div><span class="Apple-style-span" style="color:#3333FF;"><span class="Apple-style-span" style="font-size: small;"><br /></span></span></div><div><span class="Apple-style-span" style="font-size: small;">You will need some sort of food processor or blender for this. I find that one of those handheld blender works fine.</span></div><div><span class="Apple-style-span" style="font-size: small;"><br /></span></div><div><span class="Apple-style-span" style="font-size: small;"><br /></span></div><div><b><span class="Apple-style-span" style="font-size: small;">allow yourself about 10 minutes to make this and time in the freezer</span></b></div><div><b><span class="Apple-style-span" style="font-size: small;"><br /></span></b></div><div><span class="Apple-style-span" style="font-size: small;">200-250 grams raspberries- fresh or frozen</span></div><div><span class="Apple-style-span" style="font-size: small;">250 grams creme fraiche</span></div><div><span class="Apple-style-span" style="font-size: small;">2 tablespoons caster sugar</span></div><div><span class="Apple-style-span" style="font-size: small;">juice of 1 lemon</span></div><div><span class="Apple-style-span" style="font-size: small;"><br /></span></div><div><span class="Apple-style-span" style="font-size: small;">You can use fresh raspberries but allow a couple of hours in the freezer.</span></div><div><span class="Apple-style-span" style="font-size: small;"><br /></span></div><div><span class="Apple-style-span" style="font-size: small;">Put the raspberries, creme fraiche, sugar and half the lemon juice into the food processor or whatever you are using to blend. Process until combined and smooth.It will probably be necessary to stop periodically and break up any lumps.</span></div><div><span class="Apple-style-span" style="font-size: small;"><br /></span></div><div><span class="Apple-style-span" style="font-size: small;">When smooth check the taste and add more lemon juice as it suits you.</span></div><div><span class="Apple-style-span" style="font-size: small;"><br /></span></div><div><span class="Apple-style-span" style="font-size: small;">Put into a plastic box and pop into the freezer.</span></div><div><span class="Apple-style-span" style="font-size: small;"><br /></span></div><div><span class="Apple-style-span" style="font-size: small;">If you don't eat it soon after you've made it it will keep, in the freezer, for a couple of days but as I've said will go very hard.</span></div><div><span class="Apple-style-span" style="font-size: small;"><br /></span></div><div><span class="Apple-style-span" style="font-size: small;">If you want a banana ice cream I suggest you use 4 bananas in place of the raspberries.</span></div><div><span class="Apple-style-span" style="font-size: small;"><br /></span></div><div><span class="Apple-style-span" style="color:#3333FF;"><span class="Apple-style-span" style="font-size: small;">I tend to stick bananas into the freezer if they are heading to getting over ripe. Freeze them with skins on. Frozen bananas are great for baking and for this recipe it took about 5 minutes out of the freezer to be able to remove the skins and slice quite finely before adding to the other ingredients to process.</span></span></div><div><span class="Apple-style-span" style="font-size: small;"><br /></span></div><div><br /></div>Loishttp://www.blogger.com/profile/08226394944431947674noreply@blogger.com0tag:blogger.com,1999:blog-2547149942836391679.post-88991321012202642872009-11-09T16:52:00.007+01:002009-11-10T17:27:36.480+01:00Camembert Stuffed Chicken with Braised Fennel<span class="Apple-style-span" style="font-size: small;"><br />This roast chicken is the result of a long weekend of excess on a beach in New South Wales. It was Sunday night, little in the fridge and little inclination to cook so we decided to stuff the remaining camembert into the chicken and roast it. We thought the result was delicious and I have been cooking it ever since. I believe there are versions of a camembert chicken around but this is, to my mind, the easiest and probably the tastiest.<br /></span><div><span class="Apple-style-span" style="font-size: small;">The only refinement from those early days is that I now add some shallots (or onions) with the cheese. The cheese adds a great flavour to the chicken and melts into a lovely gooey-ness. The chicken does not taste like the cheese so please do not be put off by the thought of camembert.</span></div><div><span class="Apple-style-span" style="font-size: small;">The fennel goes very well with chicken but is not an essential accompaniment.</span></div><div><span class="Apple-style-span" style="font-size: small;"><br /></span></div><img style="float:left; margin:0 10px 10px 0;cursor:pointer; cursor:hand;width: 320px; height: 213px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEghnfvgJ0Efj6RzdgCMod7JpImXJHtdf6yN67bwpCtG8PcODaoKnJ-dhEjqmbueLJw2AKOUYxStCSCVgS8Z8kRN7HmG6_9c18tXDs4EFQ1OtX7kBXu0fJOKNKG183oDMowiF3HKfZLQPw_s/s320/L1070281.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5402511969275131762" /><div><span class="Apple-style-span" style="font-size: small;"><br /></span></div><div><span class="Apple-style-span" style="font-size: small;"><br /></span></div><div><span class="Apple-style-span" style="font-size: small;"><br /></span></div><div><span class="Apple-style-span" style="font-size: small;"><br /></span></div><div><span class="Apple-style-span" style="font-size: small;"><br /></span></div><div><span class="Apple-style-span" style="font-size: small;"><br /></span></div><div><span class="Apple-style-span" style="font-size: small;"><br /></span></div><div><span class="Apple-style-span" style="font-size: small;"><br /></span></div><div><span class="Apple-style-span" style="font-size: small;"><br /></span></div><div><span class="Apple-style-span" style="font-size: small;"><br /></span></div><div><span class="Apple-style-span" style="font-size: small;"><br /></span></div><div><span class="Apple-style-span" style="font-size: small;"><br /></span></div><div><span class="Apple-style-span" style="font-size: small;"><br /></span></div><div><span class="Apple-style-span" style="font-size: small;"><br /></span></div><div><span class="Apple-style-span" style="font-size: small;"><br /></span></div><div><span class="Apple-style-span" style="font-size: small; ">1 roasting chicken (1.5 - 2 kilos)</span></div><div><span class="Apple-style-span" style="font-size: small;">2 or 3 shallot or a small onion</span></div><div><span class="Apple-style-span" style="font-size: small;">100 - 250g camembert</span></div><div><span class="Apple-style-span" style="font-size: small;"><br /></span></div><div><span class="Apple-style-span" style="font-size: small;">None of these ingredients need to be exact- there is nothing at all exacting about this dish - 100g of camembert will flavour the chicken and melt into a real goo- 250g totally fills the cavity of the chicken and may not totally melt but makes a lovely soft cheesey/onion mixture</span></div><div><span class="Apple-style-span" style="font-size: small;">to be spooned out and served alongside the chicken.</span></div><div><span class="Apple-style-span" style="font-size: small;">You will soon get the hang of how much you like and however much you use the chicken will take on the special flavour. </span></div><div><span class="Apple-style-span" style="font-size: small;"><br /></span></div><div><b><span class="Apple-style-span" style="font-size: small;">an hour and half before dinner</span></b></div><div><b><span class="Apple-style-span" style="font-size: small;"><br /></span></b></div><div><span class="Apple-style-span" style="font-size: small;">heat the oven to 180 C (375 F gas 5)</span></div><div><span class="Apple-style-span" style="font-size: small;"><br /></span></div><div><span class="Apple-style-span" style="font-size: small;">peel and chop the shallots into small pieces.</span></div><div><span class="Apple-style-span" style="font-size: small;">cut the camembert into bits about the size of an apricot - this is just to help you stuff it into the chicken so no need to be precise.</span></div><div><span class="Apple-style-span" style="font-size: small;"><br /></span></div><div><span class="Apple-style-span" style="font-size: small;">Put some cheese into the chicken- jam it to the end of the cavity and then put in some of the shallots, more camembert, more shallots- until you have used it all, ending with cheese.</span></div><div><span class="Apple-style-span" style="font-size: small;"><br /></span></div><div><span class="Apple-style-span" style="font-size: small;">Place the prepared chicken into a roasting tin and pop onto a rack in the middle of the hot oven.</span></div><div><span class="Apple-style-span" style="font-size: small;"><br /></span></div><div><span class="Apple-style-span" style="font-size: small;">The chicken will take about an hour and quarter- maybe more if it is on the large side.</span></div><div><span class="Apple-style-span" style="font-size: small;">Check if the chicken is cooked by piercing the meat at the thigh joint and look at the colour of the juices that run out. They must be clear if the chicken is cooked.</span></div><div><span class="Apple-style-span" style="font-size: small;"><br /></span></div><div><b><span class="Apple-style-span" style="font-size: small;"><br /></span></b></div><div><span class="Apple-style-span" style="font-size: small;"><br /></span></div><div><b><span class="Apple-style-span" style="font-size: small;">Braised fennel</span></b></div><div><span class="Apple-style-span" style="font-size: small;"><br /></span></div><div><span class="Apple-style-span" style="font-size: small;"><b></b>Fennel bulbs (probably one per person, depending on the size)</span></div><div><span class="Apple-style-span" style="font-size: small;">3 or 4 tablespoons of olive oil </span></div><div><span class="Apple-style-span" style="font-size: small;">garlic cloves, peeled (maybe 4 or 5 or more if you like)</span></div><div><span class="Apple-style-span" style="font-size: small;">Salt & pepper</span></div><div><span class="Apple-style-span" style="font-size: small;"><br /></span></div><div><span class="Apple-style-span" style="font-size: small;">Chopped parsley (optional)</span></div><div><b><span class="Apple-style-span" style="font-size: small;"><br /></span></b></div><div><b><span class="Apple-style-span" style="font-size: small;">45 minutes before dinner</span></b></div><div><b><span class="Apple-style-span" style="font-size: small;"><br /></span></b></div><div><span class="Apple-style-span" style="font-size: small;">Prepare the fennel by removing the green tops, the base of the core and any discoloured outer leaves. Cut the bulb into quarters, lengthways.</span></div><div><span class="Apple-style-span" style="font-size: small;">Heat the oil in a pan, when hot add the fennel and stir it around. Reduce the heat to medium. Cook for about 15-20 minutes, occasionally stirring the fennel around in the oil. The fennel will</span></div><div><span class="Apple-style-span" style="font-size: small;"> begin to brown.</span></div><div><span class="Apple-style-span" style="font-size: small;">Heat some water to the boil.</span></div><div><span class="Apple-style-span" style="font-size: small;">Add the garlic, continue to cook until the garlic changes colour.</span></div><div><span class="Apple-style-span" style="font-size: small;">Pour boiling water into the saucepan. Enough to come about halfway up the fennel. Lower the heat and simmer until the fennel is soft which will take about a further 15 minutes. If the water boils away before the fennel is cooked add a little more hot water - be sparing as there shouldn't be any water left by the time the fennel is cooked.</span></div><div><span class="Apple-style-span" style="font-size: small;">Add sea salt and a good grind of pepper.</span></div><div><span class="Apple-style-span" style="font-size: small;">If you want to add some colour when serving, sprinkle with chopped parsley.</span></div><div><span class="Apple-style-span" style="font-size: small;"><br /></span></div><div><br /></div><div> </div>Loishttp://www.blogger.com/profile/08226394944431947674noreply@blogger.com0tag:blogger.com,1999:blog-2547149942836391679.post-40859500316407313562009-11-02T12:47:00.005+01:002009-11-02T19:00:54.324+01:00Chilli for Halloween (or anytime)<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg-Q4JS3zHuLB99Tyvnxgcy-7Pq1Casp6q3q9o8ShId1iVxFK8VxEYxFlhHcfVT4uMH7WFgT7KwJ9PJCNfN6Rxo8KYmdCsDVyrkSo-3xWSQQHs37hEx2tt32LtgwfJZ26EW8LEbXLRmdiEK/s1600-h/L1070274.JPG"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 320px; height: 219px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg-Q4JS3zHuLB99Tyvnxgcy-7Pq1Casp6q3q9o8ShId1iVxFK8VxEYxFlhHcfVT4uMH7WFgT7KwJ9PJCNfN6Rxo8KYmdCsDVyrkSo-3xWSQQHs37hEx2tt32LtgwfJZ26EW8LEbXLRmdiEK/s320/L1070274.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5399566186534809730" /></a><span class="Apple-style-span" style="font-size: small;"><br /></span><div><span class="Apple-style-span" style="color:#009900;"><span class="Apple-style-span" style="font-size: small;"><br /></span></span></div><div><span class="Apple-style-span" style="font-size: small;">This weekend was Halloween. We had a party around the outside fire and for me it was the perfect occasion to serve chilli. Although any time you want to feed large numbers, without having too much hassle, chilli is the way to go and a meal in a bowl is very easy to handle when not sitting at a table.</span></div><div><span class="Apple-style-span" style="font-size: small;"><br /></span></div><div><span class="Apple-style-span" style="font-size: small;">My recipe is very, very straightforward but it does need about 2 hours cooking time. Therefore I suggest you make the chilli in advance of when you want to serve it so at supper time it is merely cooking the rice and preparing the side dishes.</span></div><div><span class="Apple-style-span" style="font-size: small;"><br /></span></div><div><span class="Apple-style-span" style="font-size: small;">This chilli freezes very well so I think it is a good idea to make more than you need then bagging up the extra and freezing it.</span></div><div><span class="Apple-style-span" style="font-size: small;"><br /></span></div><div><span class="Apple-style-span" style="font-size: small;">You can also use this sauce in tacos shells and topped with cheese, lettuce etc.</span></div><div><span class="Apple-style-span" style="font-size: small;"><br /></span></div><div><span class="Apple-style-span" style="font-size: small;">This recipe makes a mild chilli but one with great flavour. Everybody loves it as it is, but if you want to give it a kick- increase the amount of chilli powder or add a hot fresh chilli ( chopped finely).</span></div><div><span class="Apple-style-span" style="font-size: small;"><br /></span></div><div><span class="Apple-style-span" style="font-size: small;">Serve this with rice.</span></div><div><span class="Apple-style-span" style="font-size: small;"><br /></span></div><div><span class="Apple-style-span" style="font-size: small;"><br /></span></div><div><span class="Apple-style-span" style="font-size: small;">For 6 people:</span></div><div><span class="Apple-style-span" style="font-size: small;"><br /></span></div><div><span class="Apple-style-span" style="font-size: small;">1 kg (2 lbs) best quality mince beef</span></div><div><span class="Apple-style-span" style="font-size: small;">3 tablespoons corn oil</span></div><div><span class="Apple-style-span" style="font-size: small;">3 cloves of garlic</span></div><div><span class="Apple-style-span" style="font-size: small;">1 onion- chopped</span></div><div><span class="Apple-style-span" style="font-size: small;">2 teaspoon chilli powder</span></div><div><span class="Apple-style-span" style="font-size: small;">2 tspn ground cumin</span></div><div><span class="Apple-style-span" style="font-size: small;">1 tspn dried oregano</span></div><div><span class="Apple-style-span" style="font-size: small;">Tinned tomatoes 475 grams ( 1 lb)</span></div><div><span class="Apple-style-span" style="font-size: small;">1 1/2 cup beef stock</span></div><div><span class="Apple-style-span" style="font-size: small;">1/4 cup tomato puree</span></div><div><span class="Apple-style-span" style="font-size: small;">1/2 cup chopped bacon</span></div><div><span class="Apple-style-span" style="font-size: small;">1 tbspn of sugar</span></div><div><span class="Apple-style-span" style="font-size: small;">Red kidney beans - 475g</span></div><div><span class="Apple-style-span" style="font-size: small;"><br /></span></div><div><span class="Apple-style-span" style="font-size: small;">salt & pepper to taste</span></div><div><span class="Apple-style-span" style="font-size: small;"><br /></span></div><div><span class="Apple-style-span" style="font-size: small;">For garnish- lime wedges, sour cream, grated cheese, fresh coriander and maybe chopped avocado</span></div><div><span class="Apple-style-span" style="font-size: small;"><br /></span></div><div><span class="Apple-style-span" style="font-size: small;"><br /></span></div><div><b><span class="Apple-style-span" style="font-size: small;">two and a half hours before you want to be finished cooking</span></b></div><div><b><span class="Apple-style-span" style="font-size: small;"><br /></span></b></div><div><span class="Apple-style-span" style="font-size: small;">Heat 2 tbspns of corn oil in a casserole or large saucepan on the stove top. Add garlic, onion, chilli powder, cumin and oregano and cook on a moderate heat for about 5 minutes.</span></div><div><span class="Apple-style-span" style="font-size: small;"><br /></span></div><div><span class="Apple-style-span" style="font-size: small;">Add the remaining oil. Turn the heat up and brown the meat all over.</span></div><div><span class="Apple-style-span" style="color:#3333FF;"><span class="Apple-style-span" style="font-size: small;"><br /></span></span></div><div><span class="Apple-style-span" style="color:#3333FF;"><span class="Apple-style-span" style="font-size: small;">Browning meat is achieved by having the oil hot and stirring, or turning in the meat in the hot oil until it changes colour and starts to go from grey to brown.</span></span></div><div><span class="Apple-style-span" style="color:#3333FF;"><span class="Apple-style-span" style="font-size: small;"><br /></span></span></div><div><span class="Apple-style-span" style="font-size: small;">If necessary do this in batches, removing the already browned meat onto a plate which you do the rest.</span></div><div><span class="Apple-style-span" style="font-size: small;"><br /></span></div><div><span class="Apple-style-span" style="font-size: small;">Put all the meat back into the saucepan/casserole and stir in the tomatoes, stock, tomato puree, bacon and sugar.</span></div><div><span class="Apple-style-span" style="font-size: small;"><br /></span></div><div><span class="Apple-style-span" style="font-size: small;">Bring to a simmer over a low heat.</span></div><div><span class="Apple-style-span" style="color:#000099;"><span class="Apple-style-span" style="font-size: small;"><br /></span></span></div><div><span class="Apple-style-span" style="color:#000099;"><span class="Apple-style-span" style="font-size: small;">Simmering is when the sauce is blobbing along gently with a few bubbles breaking the surface.</span></span></div><div><span class="Apple-style-span" style="color:#000099;"><span class="Apple-style-span" style="font-size: small;"><br /></span></span></div><div><span class="Apple-style-span" style="font-size: small;">Simmer uncovered for about 2 hours. The idea is for the sauce to thicken however if this happens before the end of the cooking time pop a lid on the pot. If the sauce starts to look too thick and drying out add a tiny amount of water or tomato juice if you have any to hand.</span></div><div><span class="Apple-style-span" style="font-size: small;"><br /></span></div><div><span class="Apple-style-span" style="font-size: small;">At the end of the cooking time stir in the strained beans and season with pepper & salt to your taste.</span></div><div><span class="Apple-style-span" style="font-size: small;"><br /></span></div><div><b><span class="Apple-style-span" style="font-size: small;">if you have cooked this in advance:</span></b></div><div><span class="Apple-style-span" style="font-size: small;"><br /></span></div><div><b><span class="Apple-style-span" style="font-size: small;">three quarters of an hour before eating:</span></b></div><div><span class="Apple-style-span" style="font-size: small;"><br /></span></div><div><span class="Apple-style-span" style="font-size: small;"><b></b>Reheat the chilli, over a medium heat- do this fairly slowly maybe giving it a bit of a stir in case it sticks to the saucepan. Once it come to the boil turn the heat to the absolute minimum to keep warm. Stir it occasionally.</span></div><div><span class="Apple-style-span" style="font-size: small;"><br /></span></div><div><span class="Apple-style-span" style="font-size: small;">Cook the rice as per instructions.</span></div><div><span class="Apple-style-span" style="font-size: small;"><br /></span></div><div><span class="Apple-style-span" style="font-size: small;">While the rice cooks prepare the whatever garnishes you like- sour cream, lime, coriander, avocado, grated cheese.</span></div><div><span class="Apple-style-span" style="font-size: small;"><br /></span></div><div><span class="Apple-style-span" style="font-size: small;">If you have a large number get everyone to help themselves- taking whatever garnish suits them.</span></div><div><span class="Apple-style-span" style="font-size: small;"><br /></span></div><div><span class="Apple-style-span" style="font-size: small;"><br /></span></div><div><span class="Apple-style-span" style="font-size:small;"><br /></span></div><div><span class="Apple-style-span" style="color:#000099;"><span class="Apple-style-span" style="font-size:small;"> </span></span></div>Loishttp://www.blogger.com/profile/08226394944431947674noreply@blogger.com0tag:blogger.com,1999:blog-2547149942836391679.post-73138376535034669992009-10-27T09:26:00.009+01:002009-10-27T09:59:26.461+01:00Roast Vegetables with (or without) Sausages<span class="Apple-style-span" style="font-size:small;"><div><span class="Apple-style-span" style="font-size: small;"><br /></span></div><span class="Apple-style-span" style="font-size: small;">This week I went down to the Pyrennes for a couple of days- on the Spanish border near San Sebastian and found myself in the “Piment” area of France. We know piment as sweet red pepper (capsicum). They were everywhere- used a lot in Basque cooking and represented on everything that didn’t move. However no signs of a model giant pepper looming over the town of Espelette which is the source of dried piment. This devotion to piment also carried over the border into Spain where the markets around San Sebastian featured barrows of shiny red peppers- no sign of any green ones, anywhere. Although I use red peppers in this recipe I am sure if you sneak in a green one it will be fine.<br /></span></span><img style="float:right; margin:0 0 10px 10px;cursor:pointer; cursor:hand;width: 320px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj2S9WEUns3RIJRWf-_ng7O3LO4twue7iQuufKncStEP2knHIHlLfntdyH56OVpCUIZ8-MwRYSU-4O0_Rr77qmz43M2bWT61sVW2CrtLeBQaR_KePy77cZ7GR4SSUoxm1vaOpq9kInM-ZOk/s320/DSC00427.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5397197984331987138" /><p class="MsoNormal"><span class="Apple-style-span" style="font-size: small;">This dish is basically roast vegetable with sausages stuck on the top. If you chose the vegetarian option (no sausages) just follow the cooking method for the vegetables. The roast vegetables make a great side dish for lamb.</span></p> <p class="MsoNormal"> <span class="Apple-style-span" style="font-size: small;"><o:p></o:p></span></p> <p class="MsoNormal"><span class="Apple-style-span" style="font-size: small;">I use pork chipolata sausages, which are all meat for this but any good quality sausage, high meat content and no or little filler, (breadcrumb, rusk etc) will work.</span><span class="Apple-style-span" style="font-size: small;"><o:p></o:p></span></p> <p class="MsoNormal"> <span class="Apple-style-span" style="font-size: small;"><o:p></o:p></span></p> <p class="MsoNormal"><span class="Apple-style-span" style="font-size: small;">Cous cous goes great with this as the vegetables are rather juicy. </span><span class="Apple-style-span" style="font-size: small;"><o:p></o:p></span></p> <p class="MsoNormal"> <span class="Apple-style-span" style="font-size: small;"><o:p></o:p></span></p> <p class="MsoNormal"><b><span class="Apple-style-span" style="font-size: small;"> </span><span class="Apple-style-span" style="font-size: small;"><o:p></o:p></span></b></p> <p class="MsoNormal"><span class="Apple-style-span" style="font-size: small;">2 sweet red peppers</span><span class="Apple-style-span" style="font-size: small;"><o:p></o:p></span></p> <p class="MsoNormal"><span class="Apple-style-span" style="font-size: small;">2 red onions</span><span class="Apple-style-span" style="font-size: small;"><o:p></o:p></span></p> <p class="MsoNormal"><span class="Apple-style-span" style="font-size: small;">3 cloves of garlic</span><span class="Apple-style-span" style="font-size: small;"><o:p></o:p></span></p> <p class="MsoNormal"><span class="Apple-style-span" style="font-size: small;">2 courgettes (zucchini)</span><span class="Apple-style-span" style="font-size: small;"><o:p></o:p></span></p> <p class="MsoNormal"><span class="Apple-style-span" style="font-size: small;">2 medium tomatoes or handful of cherry tomatoes</span></p> <p class="MsoNormal"><span class="Apple-style-span" style="font-size: small;">fresh basil</span><span class="Apple-style-span" style="font-size: small;"><o:p></o:p></span></p> <p class="MsoNormal"><span class="Apple-style-span" style="font-size: small;">chilli flakes</span><span class="Apple-style-span" style="font-size: small;"><o:p></o:p></span></p> <p class="MsoNormal"><span class="Apple-style-span" style="font-size: small;">Salt and pepper</span><span class="Apple-style-span" style="font-size: small;"><o:p></o:p></span></p> <p class="MsoNormal"> <span class="Apple-style-span" style="font-size: small;"><o:p></o:p></span></p> <p class="MsoNormal"><span class="Apple-style-span" style="font-size: small;">Sausages (as many as you think you’ll eat)</span><span class="Apple-style-span" style="font-size: small;"><o:p></o:p></span></p> <p class="MsoNormal"><span class="Apple-style-span" style="font-size: small;">Corn oil</span></p> <img style="float:right; margin:0 0 10px 10px;cursor:pointer; cursor:hand;width: 320px; height: 194px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjP0ht7pQL-PhRUcg2GLD7N6JYYkKoD-fNz9_QGB-HKg18d7lW7nmEd3m0VU7vNSR0McMRSls8SFTGOcS02-8y-5Kfhfw99DLo3Em4ZseoCVuknO_92hqfejKLl9De0kbKexM6N-sInrXPf/s320/DSC00430.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5397198714964469394" /><p class="MsoNormal"><b><span class="Apple-style-span" style="font-size: small;">An hour and a half before dinner</span><span class="Apple-style-span" style="font-size: small;"><o:p></o:p></span></b></p> <p class="MsoNormal"><b><span class="Apple-style-span" style="font-size: small;"> </span><span class="Apple-style-span" style="font-size: small;"><o:p></o:p></span></b></p> <p class="MsoNormal"><span class="Apple-style-span" style="font-size: small;">Heat the oven to 200 C (400 F Gas 6)</span><span class="Apple-style-span" style="font-size: small;"><o:p></o:p></span></p> <p class="MsoNormal"> <span class="Apple-style-span" style="font-size: small;"><o:p></o:p></span></p> <p class="MsoNormal"><span class="Apple-style-span" style="font-size: small;">Cut the peppers in half and remove the seeds and whitish membrane. Cut into slices. I usually do this from top to bottom but it is not important.</span><span class="Apple-style-span" style="font-size: small;"><o:p></o:p></span></p> <p class="MsoNormal"><span class="Apple-style-span" style="font-size: small;">Peel the onions, cut them in half and then slice them finely.</span></p> <p class="MsoNormal"><span class="Apple-style-span" style="font-size: small;">Top and tail the courgettes and cut crosswise into slices about the width of your little finger.</span><span class="Apple-style-span" style="font-size: small;"><o:p></o:p></span></p> <p class="MsoNormal"><span class="Apple-style-span" style="font-size: small;">Put all of these into an oven dish, sprinkle the oil over them and give a good stir. Add about a teaspoon of salt and a really good grind of pepper. Finish the lot off with a generous shake of chilli flakes (more if you like it hot)</span><span class="Apple-style-span" style="font-size: small;"><o:p></o:p></span></p> <p class="MsoNormal"> <span class="Apple-style-span" style="font-size: small;"><o:p></o:p></span></p> <p class="MsoNormal"><span class="Apple-style-span" style="font-size: small;">Put all of this into the oven and cook for 30 minutes.</span><span class="Apple-style-span" style="font-size: small;"><o:p></o:p></span></p> <p class="MsoNormal"> <span class="Apple-style-span" style="font-size: small;"><o:p></o:p></span></p> <p class="MsoNormal"><b><span class="Apple-style-span" style="font-size: small;">45 minutes before dinner</span></b></p> <p class="MsoNormal"><b><span class="Apple-style-span" style="font-size: small;"> </span><span class="Apple-style-span" style="font-size: small;"><o:p></o:p></span></b></p> <p class="MsoNormal"><span class="Apple-style-span" style="font-size: small;">Heat a little oil- about a tablespoon, in a frying pan and brown the sausages on all sides – turning as you go. This will only take a couple of minutes. Place the sausages on top of the roasting vegetables and return the dish to the oven.</span><span class="Apple-style-span" style="font-size: small;"><o:p></o:p></span></p> <p class="MsoNormal"> <span class="Apple-style-span" style="font-size: small;"><o:p></o:p></span></p> <p class="MsoNormal"><b><span class="Apple-style-span" style="font-size: small;">30 minutes before dinner</span><span class="Apple-style-span" style="font-size: small;"><o:p></o:p></span></b></p> <p class="MsoNormal"><b><span class="Apple-style-span" style="font-size: small;"> </span><span class="Apple-style-span" style="font-size: small;"><o:p></o:p></span></b></p> <p class="MsoNormal"><span class="Apple-style-span" style="font-size: small;">Chop up the tomatoes by removing the core , halving and cutting into chunks. Push the tomatoes into the vegetables around the sausages. Do the same with the basil leaves. Put the dish back into the oven.</span></p><p class="MsoNormal"><span class="Apple-style-span" style="font-weight: bold; "><span class="Apple-style-span" style="font-weight: normal; "><span class="Apple-style-span" style="font-size: small;"><img style="cursor:pointer; cursor:hand;width: 320px; height: 210px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjuNp6yDqhoExzrnExujEwSTsEuHCMmEZCKepdWvZ3-Cp-nEJpCKtFD_xvy471xJ8UIONRM5SXFobFTzoB90_2mCWPeeEmFVKrZnLze_bFdYqiF11ecPI4eJ2xZ1e8NbSRJG2GJh1ikJuVZ/s320/DSC00435.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5397199578132612930" /></span></span></span></p><p class="MsoNormal"><span class="Apple-style-span" style="font-weight: bold; "><span class="Apple-style-span" style="font-size: small;"><span class="Apple-style-span" style="font-weight: normal; "></span>10 minutes before dinner</span></span></p> <p class="MsoNormal"><b><span class="Apple-style-span" style="font-size: small;"> </span><span class="Apple-style-span" style="font-size: small;"><o:p></o:p></span></b></p> <p class="MsoNormal"><span class="Apple-style-span" style="font-size: small;">Boil water and prepare the cous cous as per the instructions on the packet.</span><span class="Apple-style-span" style="font-size:small;"><o:p></o:p></span></p> <p class="MsoNormal"><span class="Apple-style-span" style="font-size:small;"> </span><span class="Apple-style-span" style="font-size:small;"><o:p></o:p></span></p> <p class="MsoNormal"><span class="Apple-style-span" style="font-size:small;"> </span><span class="Apple-style-span" style="font-size:small;"><o:p></o:p></span></p> <p class="MsoNormal"><b><span class="Apple-style-span" style="font-size:small;"> </span><span class="Apple-style-span" style="font-size:small;"><o:p></o:p></span></b></p> <p class="MsoNormal"><span class="Apple-style-span" style="font-size:small;"> </span><o:p></o:p></p> <!--EndFragment-->Loishttp://www.blogger.com/profile/08226394944431947674noreply@blogger.com0tag:blogger.com,1999:blog-2547149942836391679.post-17240975794647985272009-10-18T09:09:00.007+02:002009-10-18T13:33:25.152+02:00Butternut Pasta<span class="Apple-style-span" style="font-size: small;"><br /></span><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjQiesj65Sx2seAlf8TNPRD2KWXirFwKUMrKq6VfLnwc58NQ-DWQjH3MzZJ9GN6P7WtcdJr-vr0x0b1WN5VhjeqA4CXLXD33ofofATsSWLPdVb22Haa2eJH6pP9ZIGOcbVugIp8eyVl0VFt/s1600-h/pumpkins_1.JPG"><img style="float:right; margin:0 0 10px 10px;cursor:pointer; cursor:hand;width: 320px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjQiesj65Sx2seAlf8TNPRD2KWXirFwKUMrKq6VfLnwc58NQ-DWQjH3MzZJ9GN6P7WtcdJr-vr0x0b1WN5VhjeqA4CXLXD33ofofATsSWLPdVb22Haa2eJH6pP9ZIGOcbVugIp8eyVl0VFt/s320/pumpkins_1.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5393900585680271154" /></a><span class="Apple-style-span" style="font-size: small;"><br />This week we got our first hints of autumn- a morning chill and bright clear days.</span><div><span class="Apple-style-span" style="font-size: small;">This is when the pumpkins start appearing and to celebrate the fact I went to the pumpkin fair in St Mayme de Pereyrol. This is a delightfully rustic affair with pumpkins of enormous size on display. However when it comes to pumpkins size is not a good thing. I adore pumpkin but not those orange things with the bland, watery flesh. My favourites are the bluey-silvery skinned ones with a very firm flesh. I was lucky enough to find some at the fair- known here as Hungarian Blue</span></div><div><span class="Apple-style-span" style="font-size: small;"> but it looked very like the ones from my childhood in New Zealand.</span></div><div><span class="Apple-style-span" style="font-size: small;">A good firm fleshed pumpkin would work well for this dish but I am using a butternut squash as they are easier to find and not so seasonal.</span></div><div><span class="Apple-style-span" style="font-size: small;"><br /></span></div><div><span class="Apple-style-span" style="font-size: small;">For four I use a whole butternut about 1.5kg (3lb) but this is not an exacting dish so don't pay too much attention to the size of the butternut. Just use what you have. </span></div><div><span class="Apple-style-span" style="font-size: small;">I prefer spaghettis for this but any pasta will do. Although I have suggested 350g (12 ounces) for four- you will know how much pasta you eat.</span></div><div><span class="Apple-style-span" style="font-size: small;"><br /></span></div><div><b><img style="float:right; margin:0 0 10px 10px;cursor:pointer; cursor:hand;width: 320px; height: 193px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi3DnyIM1pW-uHj_kceKzSV2U7bLXFM8nFtaziq17YhpMRAWcRnGnghZ9FmrC0zj66rN-hxXCGuef2ZQ5S9x5sJomG0AdHSJdOUp73qOEIl30JB4UmDDb4BrmpNmHIZeKRyfTjTcLsvhnOf/s320/pumpkin_ingred.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5393901193387962802" /></b></div><div><span class="Apple-style-span" style="font-size: small;">1 butternut squash</span></div><div><span class="Apple-style-span" style="font-size: small;">3-4 cloves of garlic</span></div><div><span class="Apple-style-span" style="font-size: small;">2-3 tablespoons of olive oil</span></div><div><span class="Apple-style-span" style="font-size: small;"><br /></span></div><div><span class="Apple-style-span" style="font-size: small;">parmesan</span></div><div><span class="Apple-style-span" style="font-size: small;">parsley</span></div><div><span class="Apple-style-span" style="font-size: small;"><br /></span></div><div><span class="Apple-style-span" style="font-size: small;">Pasta</span></div><div><span class="Apple-style-span" style="font-size: small;"><br /></span></div><div><span class="Apple-style-span" style="font-weight: bold; "><span class="Apple-style-span" style="font-size: small;">an hour before dinner :</span></span><span class="Apple-style-span" style="font-size: small;"> </span></div><div><span class="Apple-style-span" style="font-size: small;"><br /></span></div><div><span class="Apple-style-span" style="font-size: small;">Heat the oven to 180 C (375 F)</span></div><div><span class="Apple-style-span" style="font-size: small;"><br /></span></div><div><span class="Apple-style-span" style="font-size: small;">Peel the butternut and cut into small cubes of about 4 cms (1-2 inches). Removing all the seeds by scraping out with a small spoon.</span></div><div><span class="Apple-style-span" style="color:#3366FF;"><span class="Apple-style-span" style="font-size: small;">The easiest way to peel a butternut is to cut it crosswise into slices and then peel the slices.</span></span><span class="Apple-style-span" style="font-size: small;"> </span></div><div><span class="Apple-style-span" style="font-size: small;">Peel and chop the garlic into small pieces.</span></div><div><span class="Apple-style-span" style="font-size: small;">Scatter the butternut and garlic into a shallow roasting pan.</span></div><div><span class="Apple-style-span" style="font-size: small;">Sprinkle the olive oil over the vegetable and stir it around so the oil coats the butternut. Add some salt and a good grind of black pepper.</span></div><div><span class="Apple-style-span" style="font-size: small;">Place into the hot oven for about 45 minutes until the butternut is cooked and soft.</span></div><div><span class="Apple-style-span" style="font-size: small;"><br /></span></div><div><span class="Apple-style-span" style="font-size: small;">Chop some parsley and grate some parmesan for your garnish</span></div><div><span class="Apple-style-span" style="font-size: small;"><br /></span></div><div><b><span class="Apple-style-span" style="font-size: small;">20 minutes before eating :</span></b></div><div><b><span class="Apple-style-span" style="font-size: small;"><br /></span></b></div><div><span class="Apple-style-span" style="font-size: small;">Put on the water for pasta and cook as per the instructions.</span></div><div><span class="Apple-style-span" style="font-size: small;"><br /></span></div><div><span class="Apple-style-span" style="font-size: small;">Warm the bowl which you will mix the pasta dish in</span></div><div><span class="Apple-style-span" style="font-size: small;"><br /></span></div><div><b><span class="Apple-style-span" style="font-size: small;">When the pasta and butternut are cooked :</span></b></div><div><span class="Apple-style-span" style="font-size: small;"><br /></span></div><div><span class="Apple-style-span" style="font-size: small;">Mash the butternut gently with a fork.</span></div><div><span class="Apple-style-span" style="font-size: small;">Drain the pasta- reserving a little of the pasta water.</span></div><div><span class="Apple-style-span" style="font-size: small;">Place in a warmed bowl.</span></div><div><span class="Apple-style-span" style="font-size: small;">Add the butternut to the pasta tossing it gently to mix the butternut in. Slowly add some of the pasta water, tablespoon by tablespoon, to moisten the whole thing and the pasta is evenly coated with the golden butternut. </span></div><div><span class="Apple-style-span" style="font-size: small;"><br /></span></div><div><span class="Apple-style-span" style="font-size: small;">After serving the pasta, garnish with parsley and parmesan.</span></div><div><span class="Apple-style-span" style="font-size: small;"><br /></span></div><div><span class="Apple-style-span" style="font-size: small;"><br /></span></div><div><span class="Apple-style-span" style="font-size: small;"><br /></span></div><div><span class="Apple-style-span" style="font-size: small;"><br /></span></div><div><span class="Apple-style-span" style="font-size: small;"><br /></span></div><div><br /></div>Loishttp://www.blogger.com/profile/08226394944431947674noreply@blogger.com0tag:blogger.com,1999:blog-2547149942836391679.post-6914041103827183572009-10-11T15:34:00.003+02:002009-10-11T17:34:16.137+02:00Sauteed Leeks<!--StartFragment--> <p class="MsoNormal"><span class="Apple-style-span" style="font-size:small;">4 or 5 leeks</span></p> <p class="MsoNormal"><span class="Apple-style-span" style="font-size:small;">1- 2 tablespoons butter</span><span class="Apple-style-span" style="font-size:small;"><o:p></o:p></span></p> <p class="MsoNormal"><span class="Apple-style-span" style="font-size:small;">1-2 teaspoons brown sugar</span></p><p class="MsoNormal"><span class="Apple-style-span" style="font-size:small;"><br /></span></p> <p class="MsoNormal"><span class="Apple-style-span" style="font-size:small;">Remove the outer layer of leaves from the leeks. Cut the green tops off and the root then slice the leeks crosswise, in about 1cm slices. Put the cut leeks into a bowl of cold water and soak to clean properly. Drain in a colander before frying.</span><span class="Apple-style-span" style="font-size:small;"><o:p></o:p></span></p> <p class="MsoNormal"><span class="Apple-style-span" style="font-size:small;">Heat a tablespoon of butter in a frying pan. When melted add the leeks with a good sprinkle of salt. Shake a couple of teaspoons of brown sugar over the leeks. Stir the leeks around in the pan until they soften and take on a lovely golden colour.</span><o:p></o:p></p> <!--EndFragment-->Loishttp://www.blogger.com/profile/08226394944431947674noreply@blogger.com0tag:blogger.com,1999:blog-2547149942836391679.post-71695433053149037382009-10-11T14:33:00.003+02:002009-10-11T16:55:11.369+02:00Mashed Potatoes<!--StartFragment--> <p class="MsoNormal"><span><b><span class="Apple-style-span" style="font-size:small;"><span class="Apple-style-span" style="font-weight: normal; ">For 4</span></span></b></span></p> <p class="MsoNormal"><span><span class="Apple-style-span" style="font-size:small;"> </span><span class="Apple-style-span" style="font-size:small;"><o:p></o:p></span></span></p> <p class="MsoNormal"><span><span class="Apple-style-span" style="font-size:small;">4-6 large potatoes, peeled and cut into 2.5cm/ 1 inch cubes</span><span class="Apple-style-span" style="font-size:small;"><o:p></o:p></span></span></p> <p class="MsoNormal"><span><span class="Apple-style-span" style="font-size:small;"> </span><span class="Apple-style-span" style="font-size:small;"><o:p></o:p></span></span></p> <p class="MsoNormal"><span><span class="Apple-style-span" style="font-size:small;">Bring salted water to the boil. </span></span><span><span class="Apple-style-span" style="font-size:small;">Add the potatoes and bring back to the boil and boil for about 15minutes. Check if the potatoes are cooked, or cook until done.</span><span class="Apple-style-span" style="font-size:small;"><o:p></o:p></span></span></p> <p class="MsoNormal"><span><span class="Apple-style-span" style="font-size:small;"> </span><span class="Apple-style-span" style="font-size:small;"><o:p></o:p></span></span></p> <p class="MsoNormal"><span><span class="Apple-style-span" style="font-size:small;">Drain the potatoes into a colander. Return to the warm saucepan and mash with the addition of salt and pepper and either olive oil or butter. You can add a little milk with the butter for a softer texture.</span><span class="Apple-style-span" style="font-size:small;"><o:p></o:p></span></span></p> <p class="MsoNormal"><span><span class="Apple-style-span" style="font-size:small;"> </span><span class="Apple-style-span" style="font-size:small;"><o:p></o:p></span></span></p> <p class="MsoNormal"><span><span class="Apple-style-span" style="font-size:small;">Mash the potatoes while adding oil or butter bit by bit until you have the taste and consistency you like.</span><o:p></o:p></span></p> <p class="MsoNormal"><span style="font-size:18.0pt;"> <o:p></o:p></span></p> <!--EndFragment-->Loishttp://www.blogger.com/profile/08226394944431947674noreply@blogger.com0tag:blogger.com,1999:blog-2547149942836391679.post-24943356721217229942009-10-11T13:58:00.004+02:002009-10-12T09:50:09.302+02:00Chicken with Herbs & Black Olives<!--StartFragment--> <p class="MsoNormal"><b><span class="Apple-style-span" style="font-size:small;"><br /></span></b></p> <p class="MsoNormal"><b><span class="Apple-style-span" style="font-size:small;"> </span><span class="Apple-style-span" style="font-size:small;"><o:p></o:p></span></b></p> <p class="MsoNormal"><span><span class="Apple-style-span" style="font-size:small;">This herb flavoured chicken roasted with garlic and bacon stays deliciously moist as it cooks in white wine or stock. Creamy mashed potatoes and a simple green vegetable make a perfect meal. I really like sauteed leeks with this so have separate postings for the mash and leeks. </span></span></p> <p class="MsoNormal"><span><span class="Apple-style-span" style="font-size:small;">When using chicken pieces I prefer to use thighs as I think they have more flavour but this will work well with breast. Leaving the bone helps to keep. the meat moist.</span><span class="Apple-style-span" style="font-size:small;"><o:p></o:p></span></span></p> <p class="MsoNormal"><span><span class="Apple-style-span" style="font-size:small;"> </span><span class="Apple-style-span" style="font-size:small;"><o:p></o:p></span></span></p> <p class="MsoNormal"><span><span class="Apple-style-span" style="color:#3366FF;"><span class="Apple-style-span" style="font-size:small;">All the herbs used here are fresh- any combination of rosemary, thyme, parsley or oregano- will work.</span></span><span class="Apple-style-span" style="font-size:small;"><o:p></o:p></span></span></p> <p class="MsoNormal"><span><span class="Apple-style-span" style="font-size:small;"> </span><span class="Apple-style-span" style="font-size:small;"><o:p></o:p></span></span></p> <p class="MsoNormal"><span><span class="Apple-style-span" style="font-size:small;"> </span><span class="Apple-style-span" style="font-size:small;"><o:p></o:p></span></span></p> <p class="MsoNormal"><span><span class="Apple-style-span" style="font-size:small;">This recipe will also do for six people simply by increasing the amount of chicken and maybe a few more olives.</span></span></p> <p class="MsoNormal"><span><span><span class="Apple-style-span" style="font-size:small;"> </span></span><span class="Apple-style-span" style="font-size:small;"><o:p></o:p></span></span></p> <p class="MsoNormal"><span><span class="Apple-style-span" style="font-size:small;">4 pieces of chicken </span><span class="Apple-style-span" style="font-size:small;"><o:p></o:p></span></span></p> <p class="MsoNormal"><span><span class="Apple-style-span" style="font-size:small;">¼ Cup olive oil</span><span class="Apple-style-span" style="font-size:small;"><o:p></o:p></span></span></p> <p class="MsoNormal"><span><span class="Apple-style-span" style="font-size:small;">1 tbspn of chopped thyme</span><span class="Apple-style-span" style="font-size:small;"><o:p></o:p></span></span></p> <p class="MsoNormal"><span><span class="Apple-style-span" style="font-size:small;">1 tbspn of chopped rosemary</span><span class="Apple-style-span" style="font-size:small;"><o:p></o:p></span></span></p> <p class="MsoNormal"><span><span class="Apple-style-span" style="color:#3366FF;"><span class="Apple-style-span" style="font-size:small;">1 tbspn of chopped parsley &/or oregano ( optional)</span></span><span class="Apple-style-span" style="font-size:small;"><o:p></o:p></span></span></p> <p class="MsoNormal"><span><span class="Apple-style-span" style="font-size:small;">1 tbspn salt</span><span class="Apple-style-span" style="font-size:small;"><o:p></o:p></span></span></p> <p class="MsoNormal"><span><span class="Apple-style-span" style="font-size:small;">Pepper</span><span class="Apple-style-span" style="font-size:small;"><o:p></o:p></span></span></p> <p class="MsoNormal"><span><span class="Apple-style-span" style="font-size:small;">1/2 tsp chilli</span><span><span class="Apple-style-span" style="font-size:small;"> </span></span><span class="Apple-style-span" style="font-size:small;">or hot pepper flakes</span><span class="Apple-style-span" style="font-size:small;"><o:p></o:p></span></span></p> <p class="MsoNormal"><span><span class="Apple-style-span" style="font-size:small;">6 peeled garlic cloves</span><span class="Apple-style-span" style="font-size:small;"><o:p></o:p></span></span></p> <p class="MsoNormal"><span><span class="Apple-style-span" style="font-size:small;">3 thick slices of bacon cut into 4cm pieces</span><span style="color:navy;"><span class="Apple-style-span" style="font-size:small;">.</span></span><span style="color:green;"><span class="Apple-style-span" style="font-size:small;"><o:p></o:p></span></span></span></p> <p class="MsoNormal"><span><span class="Apple-style-span" style="font-size:small;">I cup dry white wine or stock or half and half</span><span class="Apple-style-span" style="font-size:small;"><o:p></o:p></span></span></p> <p class="MsoNormal"><span><span class="Apple-style-span" style="font-size:small;">16 black olives</span><span class="Apple-style-span" style="font-size:small;"><o:p></o:p></span></span></p> <p class="MsoNormal"><span><span class="Apple-style-span" style="font-size:small;"> </span><span class="Apple-style-span" style="font-size:small;"><o:p></o:p></span></span></p> <p class="MsoNormal"><span><b><span class="Apple-style-span" style="font-size:small;">An hour before dinner</span><span class="Apple-style-span" style="font-size:small;"><o:p></o:p></span></b></span></p> <p class="MsoNormal"><span><b><span class="Apple-style-span" style="font-size:small;"> </span><span class="Apple-style-span" style="font-size:small;"><o:p></o:p></span></b></span></p> <p class="MsoNormal"><span><span class="Apple-style-span" style="font-size:small;">Heat the oven to 200C/400F/ gas mark 7</span><span class="Apple-style-span" style="font-size:small;"><o:p></o:p></span></span></p> <p class="MsoNormal"><span><span class="Apple-style-span" style="font-size:small;"> </span><span class="Apple-style-span" style="font-size:small;"><o:p></o:p></span></span></p> <p class="MsoNormal"><span><span class="Apple-style-span" style="font-size:small;">Toss the chicken pieces in the oil with the herbs, salt, and chilli and a good grind of pepper. Rub the mixture into the chicken.</span><span class="Apple-style-span" style="font-size:small;"><o:p></o:p></span></span></p> <p class="MsoNormal"><span><span class="Apple-style-span" style="font-size:small;">Lay the chicken, with the skin side up in a shallow roasting tin.</span><span class="Apple-style-span" style="font-size:small;"><o:p></o:p></span></span></p> <p class="MsoNormal"><span><span class="Apple-style-span" style="font-size:small;">Toss the garlic and bacon </span><span><span class="Apple-style-span" style="font-size:small;">around</span></span><span class="Apple-style-span" style="font-size:small;"> the chicken.</span><span class="Apple-style-span" style="font-size:small;"><o:p></o:p></span></span></p> <p class="MsoNormal"><span><span class="Apple-style-span" style="font-size:small;">Put the tin into the oven.</span><span class="Apple-style-span" style="font-size:small;"><o:p></o:p></span></span></p> <p class="MsoNormal"><span><span class="Apple-style-span" style="font-size:small;"> </span><span class="Apple-style-span" style="font-size:small;"><o:p></o:p></span></span></p> <p class="MsoNormal"><span><span class="Apple-style-span" style="font-size:small;"> </span><span class="Apple-style-span" style="font-size:small;"><o:p></o:p></span></span></p> <p class="MsoNormal"><span><span class="Apple-style-span" style="font-size:small;">Prepare potatoes as for the recipe for mashing potatoes.</span><span class="Apple-style-span" style="font-size:small;"><o:p></o:p></span></span></p> <p class="MsoNormal"><span><span class="Apple-style-span" style="font-size:small;"> </span><span class="Apple-style-span" style="font-size:small;"><o:p></o:p></span></span></p> <p class="MsoNormal"><span><span class="Apple-style-span" style="font-size:small;">Prepare your green vegetable.</span><span class="Apple-style-span" style="font-size:small;"><o:p></o:p></span></span></p> <p class="MsoNormal"><span><b><span class="Apple-style-span" style="font-size:small;"> </span><span class="Apple-style-span" style="font-size:small;"><o:p></o:p></span></b></span></p> <p class="MsoNormal"><span><span class="Apple-style-span" style="font-size:small;"> </span><span class="Apple-style-span" style="font-size:small;"><o:p></o:p></span></span></p> <p class="MsoNormal"><span><span class="Apple-style-span" style="font-size:small;"> </span><span class="Apple-style-span" style="font-size:small;"><o:p></o:p></span></span></p> <p class="MsoNormal"><span><b><span class="Apple-style-span" style="font-size:small;">After the chicken has been in the oven for 20 minutes</span><span class="Apple-style-span" style="font-size:small;"><o:p></o:p></span></b></span></p> <p class="MsoNormal"><span><span class="Apple-style-span" style="font-size:small;">Gently drizzle the wine/stock over the chicken and scatter the olives over.</span><span class="Apple-style-span" style="font-size:small;"><o:p></o:p></span></span></p> <p class="MsoNormal"><span><span class="Apple-style-span" style="font-size:small;">Pop back into the oven for a further 25- 30 minutes until the chicken is cooked through and has a lovely golden skin.</span><span class="Apple-style-span" style="font-size:small;"><o:p></o:p></span></span></p> <p class="MsoNormal"><span><span class="Apple-style-span" style="font-size:small;"> </span><span class="Apple-style-span" style="font-size:small;"><o:p></o:p></span></span></p> <p class="MsoNormal"><span><span class="Apple-style-span" style="font-size:small;">While the chicken cooks cook your mashed potatoes.</span><span class="Apple-style-span" style="font-size:small;"><o:p></o:p></span></span></p> <p class="MsoNormal"><span><span class="Apple-style-span" style="font-size:small;"> </span><span class="Apple-style-span" style="font-size:small;"><o:p></o:p></span></span></p> <p class="MsoNormal"><span><span><span class="Apple-style-span" style="font-size:small;"> </span></span><span class="Apple-style-span" style="font-size:small;">Boil salted water for the green vegetable.</span><span class="Apple-style-span" style="font-size:small;"><o:p></o:p></span></span></p> <p class="MsoNormal"><span><span class="Apple-style-span" style="font-size:small;">Check your potatoes, if cooked, drain and keep in the saucepan with the lid on.</span><span class="Apple-style-span" style="font-size:small;"><o:p></o:p></span></span></p> <p class="MsoNormal"><span><span class="Apple-style-span" style="font-size:small;"> </span><span class="Apple-style-span" style="font-size:small;"><o:p></o:p></span></span></p> <p class="MsoNormal"><span><b><span class="Apple-style-span" style="font-size:small;">10minutes before serving</span><span class="Apple-style-span" style="font-size:small;"><o:p></o:p></span></b></span></p> <p class="MsoNormal"><span><span class="Apple-style-span" style="font-size:small;">Remove the chicken from the oven and let it stand, covered in foil, while you cook your green vegetable and mash the potatoes.</span><o:p></o:p></span></p> <p class="MsoNormal"><span style="font-size:14.0pt;"> <o:p></o:p></span></p> <p class="MsoNormal"><span style="font-size:14.0pt;"> <o:p></o:p></span></p> <!--EndFragment-->Loishttp://www.blogger.com/profile/08226394944431947674noreply@blogger.com0tag:blogger.com,1999:blog-2547149942836391679.post-84550079307938346172009-10-04T15:52:00.003+02:002009-10-11T13:57:31.860+02:00Tomato Sauce..... this couldn't be more simple, like falling off a log. Here is a very quick and easy mid week meal - the old favourite - pasta with tomato sauce & a salad...... so<div><br /></div><div><b>30 minutes before eating :</b></div><div><b><br /></b></div><div>Peel & chop the tomatoes. (See tip below)</div><div><br /></div><div>Get your salad leaves organized - wash & spin them (or open the packet.) If you are going for a mixed salad prepare the other vegetables.</div><div><br /></div><div>Put water for pasta on to boil with a little salt & a teaspoon of olive oil. Water boils faster (more energy efficient) if there is a lid on the saucepan.</div><div><br /></div><div><b>20 minutes before eating :</b></div><div><b><br /></b></div><div>Make the almost instant tomato sauce.</div><div><br /></div><div><b><span class="Apple-style-span" style="font-size:large;">Almost Instant Tomato Sauce</span></b></div><div><b><br /></b></div><div>1/2 cup dry white wine</div><div>1 medium onion, finely sliced</div><div>4 or 5 medium tomatoes, peeled, seeded & chopped (See tip below)</div><div>3 tablespoons of butter*</div><div>1 teaspoon sugar</div><div>salt</div><div>dessertspoon of tomato puree</div><div><br /></div><div>a good pinch of chilli flakes - suggested but not essential & if you wish - freshly chopped basil - as much as you like, up to a cup full.</div><div><br /></div><div>*I know some people are frightened of butter so you can reduce the amount but it will taste better with the full 3 tablespoons.</div><div><br /></div><div>The method is very straightforward:</div><div><br /></div><div>Put the onions and the white wine in a saucepan & place over a fairly high heat until the liquid has reduced to about a couple of tablespoons. During this process, give it an occasional stir.</div><div><br /></div><div><span class="Apple-style-span" style="color:#3333FF;">This should be about time to add the pasta to the boiling water.</span></div><div><span class="Apple-style-span" style="color:#3333FF;"><br /></span></div><div><b>Cook the pasta as per the instructions on the box - </b>start your timing once the water has returned to the boil.</div><div><br /></div><div>Add to the onions the tomatoes, butter, sugar, a good shake or generous pinch of salt, the tomato puree & the chili flakes.</div><div><br /></div><div>Bring to a gentle boil, stir & simmer for about 15 minutes.</div><div><br /></div><div><span class="Apple-style-span" style="color:#3366FF;">While the sauce cooks get your salad into it's bowl. A good idea is to put the dressing in the bottom of the bowl & put the leaves on top. This means that the salad won't go soggy while you're getting the rest together. Toss the salad when you serve it to distribute the dressing.</span></div><div><span class="Apple-style-span" style="color:#3366FF;"><br /></span></div><div>If you are using basil then stir into the tomato sauce at this stage and remove from the heat.</div><div><br /></div><div>Strain the pasta into a colander & give it a good shake to get rid of extra excess water. </div><div><br /></div><div>Put the pasta on the plates, add a good dollop of tomato sauce & top with some parmesan cheese.</div><div><br /></div><div>Serve with salad on the side.</div><div><br /></div><div><b>TIPS</b></div><div><b><br /></b></div><div><b>How to peel fresh tomatoes - </b></div><div><b><br /></b></div><div>Put some water onto boil.</div><div><br /></div><div>Score (a shallow cut) a cross in the bottom of each tomato. Place in a bowl. Pour enough boiling water onto the tomatoes in the bowl to cover them. Count to 20...... slowly.... Pour the hot water off the tomatoes & run cold water over them until they are cold. Leave the tomatoes sitting in cold water as you peel them. Once peeled do not put in water.</div><div><br /></div><div><b>Removing the seeds from tomatoes -</b> </div><div><br /></div><div>The easiest way to do this is to cut the tomato into quarters & squeeze the seeds out. You'll soon get the hang of it as it soon becomes pretty obvious where the seeds are in the tomato.</div>Loishttp://www.blogger.com/profile/08226394944431947674noreply@blogger.com0