31 January 2009

almond yoghurt delicious sauce


Middle Eastern.
Fabulous with pitta breads, as a dip
or with spiced sumac lamb


ingredients
125g blanched almonds
2 tablesp sesame seeds
1/2 tsp coriander seed
1/2 tsp ajwain/ carom seeds (or cumin as a sub)
a lot of sea salt to taste
large shallot pureed
200mil natural yoghurt

  • Toast each of the nuts and seeds individually, wiping out the pan.
  • Blitz to a puree, and stir into the yoghurt adding plenty of seasoning.
  • Fry the shallot gently till golden in evoo, drain, cool, and stir 3/4 into sauce, and top with the remainder.


spiced sumac lamb, almond yoghurt sauce, potatoes & purple kale

Middle Eastern, it's spiced, but not spicy

ingredients
leg of lamb marinade
3 garlic cloves
1.5 tablesp sumac
1 tsp ground coriander
1 tsp sea salt
1/2 tsp pepper
glug olive oil

Blend

the sauce
125g blanched almonds
2 tablesp sesame seeds
1/2 tsp coriander seed
1/2 tsp ajwain/ carom seeds (or cumin as a sub)
a lot of sea salt to taste
large shallot pureed
200mil natural yoghurt

Toast each of the nuts and seeds individually, wiping out the pan.
Blitz to a puree, and stir into the yoghurt adding plenty of seasoning.
Fry the shallot till golden in evoo, drain, cool, and stir 3/4 into sauce, and top with the remainder.

Method for the dish

Marinade the deboned, tightly rolled and tied up lamb, for one hour.
Cook lamb to your liking, we like leg of lamb well done, slow roasted.
Place on a rack over tray & bake on high for 15 mins (your oven may smoke ............... mine did)
Turn oven to 150/ 160, toss raw peeled potatoes in tray, place rack and lamb over, cover entire tray with 2 layers of foil, and bake for 2 and a half hours.

Rest and slice. Rolled tightly, it keeps it's shape very well.

Serve with the potatoes and sautéed purple kale.







aloo parathas


Indian spiced potato breads,
click here! for detailed pictures

You can make them in advance and will warm them up gently later in the day, but they are better freshly made


ingredients & method

for the dough
- bring together
250g chapatti flour
salt &
150g tepid water

to form a dough. Knead for a few minutes.

for the Aloo Filling
- Cook

2 potatoes and crush roughly.
Fry 1 finely chopped green chilli &
1 teaspoon masala mix (or 1 teaspoon cumin).

Mix with potatoes and add chopped fresh coriander.

Form dough, & potato filling into 6 balls each.

Flour dough balls very well, and roll out to 3 inches. Place potato ball in centre, and bring ends together (like a wanton dim sum), turn over and flatten slightly.

Refridgerate for 15 mins to firm up.

Flour well, and roll out to 6 inches or so.

To fry
dry fry for 30 seconds until slightly golden.
turn over and dry fry for another 30 seconds.
brush first side with a little oil, & dry fry a third time
flip, and dry fry a fourth time till perfectly cooked and golden.

the onion side dish
marinade sliced red onion juice of one lemon, and chopped mint.
plus yoghurt and mango chutney added, if preferred (I do).

Serve parathas

see also
indian onion side dish
other indian dishes




chicken with cream & spices - 2001 clipping







Nigel Slater, Observer 2001


follow the recipe here,
I've tweaked & it never tastes as good




ingredients
4 chicken pieces, breasts here or thighs
salt
freshly ground black pepper
25g butter
1 tbsp groundnut oil
2 medium onions, roughly chopped
3 plump cloves of garlic, crushed
2 tbsps curry powder, from a recently-opened tin, or my vindaloo paste here
1/2 tsp ground cinnamon
half a tin of tomatoes
250ml chicken stock
100ml double cream
juice of 1/2 lemon


  • Rub salt and pepper into the chicken. Heat the butter and oil in a shallow pan, add the chicken and cook till the skin is golden. Add the onions and garlic and cook over a medium heat until soft, about 7 or 8 minutes.
  • Stir in the curry powder and cinnamon. Cook for 4 minutes until the spices are cooked. Add the tomatoes and the stock, then simmer until the chicken pieces are tender and cooked right through, about 15 minutes.
  • Stir in the cream. Taste the sauce. Add salt and pepper and the lemon juice, a little at a time, tasting as you go. Simmer for 1 minute, then serve hot, with basmati rice.

and home made aloo parathas



Pickled red cabbage

Pickled red cabbage, Richard Corrigan


ingredients

1 red cabbage

Coarse rock salt

1 litre red wine

250ml red wine vinegar

250ml Cabernet Sauvignon vinegar

90g sugar

½ star anise

6 cardamom pods

10 black peppercorns

¼ tsp coriander seeds

¼ tsp fennel seeds

4 juniper berries

½ nutmeg, grated

2 sprigs fresh thyme

1 bay leaf

3 garlic cloves, peeled and crushed

Toss the shredded cabbage with coarse salt in a big bowl. Cover and leave in a cool place or the fridge overnight. The cabbage will go limp. Rinse well and drain.

To make the brine, put the wine, vinegars and sugar in a large saucepan (enamel lined, aluminium or stainless steel) and bring to the boil, stirring occasionally to dissolve the sugar. Tie all the remaining ingredients in a piece of muslin and add to the pan. Add the cabbage and stir, then leave to simmer gently for 30 minutes. Remove from the heat and leave to cool.

Pour into a bowl or other container, cover and keep in the fridge. Remove the cabbage with tongs as you want it, and serve cold or reheat. with Rowley Leigh's cured Irish beef



a non-pickled alternative

shredded red cabbage
1/2 pint stock
sherry (infused with sloes from our gin)
1/4 teaspoon carraway
wine glass full red wine vinegar plus a squeeze honey
salt and pepper

  • simmer gently for 20 minutes
  • cover with greaseproof paper in cast iron casserole with lid on
  • transfer to oven
& braise @150 for 2hrs30

30 January 2009

spicy potato cauliflower


aloo gobi style

ingredients
waxy potatoes peeled and quartered
cauliflower
2 tbsp oil

1 teasp yellow mustard seeds

1 teasp turmeric powder

1 chopped green chilli & shallot, sautéed

s& p

halved tomatoes
  • blanch potatoes & cauliflower
  • mix through oiled ingredients, and scatter top with tomatoes
  • transfer to baking dish & bake for 30 - 40 mins @ 180
Serve with other Indian dishes







Cured Irish beef



click image for slideshow


delicious as a cured beef, gruyère & gherkins sandwich








The next day, slice and serve the meat cold, in thin slices with Richard Corrigan's pickled red cabbage


or as a cured beef sandwich with gruyère and gherkins.


















Richard Corrigan's pickled red cabbage









lemon & blackcurrant cheesecake waterfall

click image for slideshow

with kind permission by Sunflower, BBC messageboard
* denotes tweaks

ingredients
Tin size: 20 – 21 cm round loose bottom springform tin.

the base

* batch of home-made oatmeal digestive biscuits
(or 160 – 170g Amaretti biscuits)
* squeeze of honey
40 – 50 g butter


the cream topping

350g cream * deli counter cheese, full fat

* squeeze of honey (or 125g of sugar)

125 g thick Greek yoghurt

2 large beaten eggs + 1 egg yolk

3 tbsp lemon juice &
lemon zest from 1 lemon

the fruit topping

1½ cups blackcurrants (cleaned and without stalks)

* squeeze of honey (5 – 6 tblsp of sugar or splenda)

5 - 6 tblsp of water

* 2 teasp arrowroot mixed with a little water


Blitz the biscuit and softened butter, add squeeze of honey.
Line mix on the bottom of the tin, pressing firm.

Blend the cream cheese with a squeeze of honey, when softened, add Greek yoghurt and eggs then lemon juice and zest. (If you use a food processor put everything in and blend till smooth).

Pour the mixture onto the tin.
Bake at 135 deg C, cover the cheesecake for 40 minutes with foil.
Remove cover and continue baking for another 20 minutes.
Turn the oven off but leave the cheesecake in for another 20 minutes. Take it out and pour over the blackcurrant topping for waterfall effect.
Leave to cool and chill in fridge.


the waterfall topping
cook the fruits with water till softened but not bursting, add a squeeze of honey, & enough slackened arrowroot to thicken.
If you like a thicker set jam topping, use more arrowroot


paneer cheese


ingredients
2 pints full fat milk, semi-skimmed gives harder paneer
2 lemons


  • gently boil 2 pints milk, squeeze in 2 whole lemons & rest to curdle
  • strain over a bowl, weighted down for 2 hours or so
  • gently fry for a couple of minutes, adding wilted spinach, s & p
  • & then under the grill for 30 secs to golden








29 January 2009

ribollita

day one - not reheated yet

Diane Henry, Sunday Telegraph Jan 2009

ingredients

250g (9oz) savoy cabbage
30g (1¼oz) butter
1 stick celery, finely chopped
100g (3½oz) leek, washed, trimmed and chopped
100g (3½oz) waxy potatoes, peeled and diced
75g (2¾oz) carrots, diced
1 litre (1¾ pints) chicken or beef stock 50ml (2fl oz)
extra-virgin olive oil, plus extra for drizzling
2 sprigs rosemary
3 cloves garlic, unpeeled
6 slices coarse white country bread, each about 25g (1oz) 125g (4½oz)
cooked cannellini beans (white beans here)
2 large plum tomatoes

  • Core the cabbage and slice the leaves. Melt the butter in a large heavy-bottomed pan and sauté the celery and leek for five minutes until pale gold.
  • Add the potato, carrot and cabbage and cook for a further 12 minutes, stirring the vegetables every so often.
  • Add the stock, bring to the boil, turn down the heat and simmer for 45 minutes.
  • While the soup is cooking, heat the olive oil in a frying-pan with the rosemary and two of the garlic cloves (leave the skin on). When the oil starts to shimmer and the ingredients turn light brown, remove from the heat and leave to infuse.
  • Toast the bread and rub each piece with the remaining clove of garlic, peeled.
  • Add the beans to the soup and cook for 10 minutes.
  • Drop the tomatoes into a bowl of boiling water and leave for 10 seconds or until the skins are ready to come off. Lift them out and rinse in cold water, then slip off the skins. Halve, deseed and cube the flesh. Add the tomato and the flavoured oil to the soup (discarding the rosemary and garlic).
  • Taste for seasoning.
  • Break the bread into bits, then spoon a layer of soup into a large, clean saucepan, followed by a layer of broken bread, continuing with more bread and soup until it is all used up. It will seem quite solid, but everything will come right on the reheating.
  • Leave to cool then put the pan in the fridge overnight.
  • The next day remove it from the fridge and allow the soup to come up to room temperature. Bring to the boil and serve, drizzled lavishly with extra-virgin olive oil

28 January 2009

steak and kidney pudding


click image for slideshow
using Be-ro
website






keep those ingredients simple, it's packed full of flavour



1. hot watercrust
pastry ingredients

225g plain flour
1/2 teasp salt

100mil water
75g lard
  • Mix flour and salt in bowl, make a well in the centre.
  • Boil water and lard together, add quickly to the flour mixture. Mix rapidly with a wooden spoon.
  • Knead with hands until the dough is soft and pliable.
2. pudding filling ingredients

top rump steak, onion, 2 kidneys (soaked in milk), beef stock

  • Line a greased 1.2 litre (2 pint) pudding basin following Be-ro diagrams
  • Cut up meat and kidney, roll in seasoned flour, place in lined basin and fill full with stock.
  • Dampen the edge, roll out remaining pastry to fit top, seal edges well.
  • Cover with greaseproof paper and foil and steam for 4 hours, or even 5 hours

digestive oatmeal biscuits


2 styles, non sweet is for the Painter house

click image for slideshow

ingredients

150g wholemeal flour
50g plain flour
50g medium size oatmeal
1 level teaspoon baking powder
1/2 level teaspoon salt
  • (sweeter) 2 tablespoon muscovado sugar
  • (non sweet) 2 teaspoon muscovado sugar
squeeze honey
100g butter
4 tablespoons (soya here) milk

Sieve dry ingredients, and rub with the butter.

Add the milk (I use soya), and mix together with a knife.

Knead briefly on a floured board to form a dough.

Roll out dough to 1/2 cm, and cut out your biscuit shape.
Re-roll and cut till the dough is used.

Bake at 180 on a non-stick baking sheet for 15, max 20 minutes till golden.

& cool

Indian onion side dish



ingredients

marinade sliced salad or red onion in
the juice of one lemon,
and chopped fresh mint, s & p



you can add yoghurt with mango chutney
for a richer dish











see also home made aloo parathas



piri piri sauce


To serve over griddled prawns (or veggies)

ingredients

10 - 20 red chillies
2 fat garlic cloves
4 tablsp white wine vinegar
1/2 teasp paprika
glass e.v. olive oil



Remove the stalks & split the chillies lengthwise. Scrape out the seeds and collect them in a small cup. Pour the white wine vinegar over the seeds, cover with cling film and marinate for 24 hours (a few hours is fine if you are pushed for time)

The next day finely chop the chillies & garlic into a pulp. Drain the vinegar & discard the seeds.
Add vinegar to pulp, season with s & p and add the paprika. Add the olive oil, put in a jar & shake.
Leave to infuse for a few hours




Keeps for 3 or 4 days in the fridge (much longer without the garlic)














(almost) pipián sauce with bream

sauce recipe (his includes sunflower or pumpkin seeds) by
Karadekoolaid in Venezuela, BBC food messageboard


ingredients

a handful of tomatoes
one large shallot
one green fresh chilli
lemon juice

coriander

parboiled maris piper potatoes, tossed in e.v. oo
fish fillet (bream, sea bass etc)


  • grill tomatoes, a shallot & a green chilli
  • fillet your fish (bream here)
  • cool & blitz your sauce ingredients
  • add chopped coriander, plenty of lemon juice, a crushed garlic clove & salt
  • fry your fish fillets
lay fish over e.v. olive oil potatoes, baked for 45 minutes

surround with your warmed
sauce


swiss chard & mushroom lasagne


by Rowley Leigh , Financial Times June 2007

click image for slideshow









ingredients


pint milk
½ onion
6 cloves
2 bay leaves
1 large sprig thyme
30g butter
30g plain flour
750g Swiss chard, substitute kale or cavolo nero
4 garlic cloves
3 tbsp olive oil
400g peeled and chopped tomatoes
400g Portobello mushrooms or similar
1/2 lemon (substitute wine or sherry vinegar)
100ml double cream
packet of lasagne sheets
20 basil leaves
25g grated Parmesan

Pour the milk into a saucepan with the sliced onion, the cloves, bay leaves, thyme and some salt and pepper. Bring to the boil. Simmer for three minutes, leave to infuse off the heat.

Make a roux with the butter and flour, cooking them together for a couple of minutes to a sandy texture before adding a little of the strained milk and whisking to a smooth paste. Add the remainder of the milk, whisk well and simmer together on the gentlest possible heat (a diffuser mat helps) for 15 minutes.

Prepare the Swiss chard by rinsing well then separating the fleshy white stalk from the leaves by running a small knife up the side of the stalks. Chop the stalks into sections one centimetre wide and cut the green tops, separately, into similar size ribbons.
Leave aside.

Peel and chop the garlic finely and fry in a tablespoon of olive oil for a minute before adding the stalks. Stir with a spoon and then stew the chard for five minutes until it starts to wilt and become tender. Pour in the tomatoes, season well and stew gently for five minutes before removing from the heat and allowing to cool.

Wipe the Portobello mushrooms clean. Slice to just under half a centimetre thick. Heat a large frying pan with a tablespoon of olive oil and fry the mushrooms, adding the juice of the lemon half way through and seasoning well. As soon as they are cooked but still quite firm, drain in a colander over a bowl and let the juices drip into the bowl.

Heat the frying pan again with another tablespoon of olive oil and add the green tops of the chard. Cook on a high heat until they become wilted and tender and combine with the mushrooms.

Make the white sauce by adding the cream and the mushroom liquor together over heat and whisk well. Reduce slightly so that the sauce becomes thick but starts to have a lovely velvety consistency. Check the seasoning of the sauce for taste.

Assemble the lasagne starting with one layer of cream sauce, one layer of lasagne, one layer of tomato mixture and basil leaves. Continue this for three layers. Sprinkle the top with cheese and bake in a medium hot oven, 200ºC, 400ºF, for 40 minutes.

Note: for a large lasagne - generous 15 people

multiply ingredients x 4 & cook for 1 & a quarter hours or so


27 January 2009

vindaloo sauce & curry


The Sauce

Blitz an onion and one clove garlic. Gently fry till soft.
Add two green chillies
Add 1 tablespoon my vindaloo paste
& cook for a minute or so.






Add 1 blitzed tin of tomatoes, and cook down until it starts spitting at you viciously - you will know the texture you require.

No salt and pepper needed.







The vindaloo curry





for chicken, prawn,
& even that turkey curry





  • Pour curry sauce over raw chicken pieces in a casserole dish.
  • Bake for 1 hour @180, covered with foil.
or
  • marinade meat pieces in quarter of the sauce & grill, cover with remaining sauce and bake for 30/ 40 minutes
  • Pour over double cream and open bake for another 10 mins.
See also
home made aloo parathas
simple saag aloo
spicy potato cauliflower dish
saag aloo


vindaloo paste


found 10 years ago on the death by curry website



use in Indian dishes which ask for curry paste or powder &

for making my vindaloo sauce & curry




Ingredients

4 tb.sp cumin
2 tb.sp cayenne
2 tb.sp turmeric
2 tb.sp ground coriander
2 tb.sp black pepper


2 tb.sp hot mustard powder
2 tsp ground ginger
2 tsp salt
1 tsp cinnamon
3/4 cup white vinegar
1/2 cup vegetable oil

Place all the spices and the salt in a mixing bowl and stir in the vinegar. Keep blending with a spoon until a paste is formed.

Heat the oil in a sauce pan over medium-high heat and add the paste.

Reduce the heat immediately to low and stir steadily and vigorously, scraping the bottom of the saucepan to make sure the spices do not stick or burn.

Stir constantly for about 8 minutes, or until the spices have cooked and mellowed and the oil is exuded from the mixture to the edges of the pan. Set aside to cool.

When the mixture has cooled, spoon it into a sterilized jar, complete with any oil, and cap tightly.

easy peasy meatballs


these are cooked from raw and are beautifully tender


The tomato sauce

Blitz 1 onion and 2 cloves of garlic.

Fry gently in plenty of ev olive oil.
Add one small glass wine and blitzed up tinned tomatoes (or pasatta). Reduce till it spits furiously for 15 mins.

The meatballs


Squeeze 250g pork (or beef) mince in your fingers for a minute to loosen up the pieces.
Add breadcrumbs, 1 beaten egg, 1 chopped chilli, & a herb - I use basil, or sage with pork mince.
Roll into 10 balls.

Pour tomato sauce into a shallow dish, place (raw) meatballs on top.
Grate parmesan over the dish.
Bake @ 190 for 40 mins covered in foil - then 10 mins without foil.


See also Spanish meatballs


slow roast pork x 2 ways


1. moister roast pork version


Firstly. Poach pork in cider with chopped onion, all from raw
  • either in a slowcooker low setting for 5 hours, or
  • or bake @ 120 oven setting

then,
wrap joint in 2 layers of foil with glass of wine to create juices, and oven roast for 1hr30 @ 170.


discard that slow cooker cider liquor


Serve with the rich roast/ wine liquor just as it is,
& with that frankfurter green sauce & sautéed potatoes
, or chips


2. simpler basic roast pork version


  • Smear pork with olive oil & mustard - nothing else, no onion in the pot or herbs or anything.

  • Place in (cast-iron) casserole with lid.
  • Cook at 160/170 for 2.5 to 3 hours.


Whilst meat is resting in foil, deglaze sticky juices with a glass or so of dry white wine - your 'jus'.
Carve pork into chunks and














serve with frankfurter green sauce & sautéed potatoes
, or chips.