Fish curry – light and spicy, perfect for Summer.

17 Jul

 I am not a lover of fish in curry, except for prawns that is.  My husband feels the same way, unusual as he loves curry of all kinds.  When I first saw this recipe I was struck by the fact that I loved all the ingredients.  It promised it was not too spicy and, as it was also low in fat, I decided to give it a try.  Thank God I did as this has to be one of the most delicious curry I have ever tasted.

The sauce contains coconut milk so I thought I would try to find some trivia about coconuts.  (ref: www.foodreference.com)

  • Near Port Royal, Jamaica a stone monument on the Palisadoes commemorates the planting of the first coconut tree on the island on March 4, 1869 by John Norton, the Superintendent of the General Penitentiary.  Over the next 20 years, 20,000 coconut trees had been planted. Disease eventually destroyed all of the Palisadoes coconut trees.
  • Falling coconuts kill 150 people every year – 10 times the number of people killed by sharks.
  • Coconut oil was the world’s leading vegetable oil until soybean oil took over in the 1960s.
  • There are more than 20 billion coconuts produced each year.
  • Coconut juice or coconut water is the liquid inside a coconut. Coconut milk is produced by steeping grated coconut in hot water then straining; coconut cream is coconut milk cooked down until it thickens, or grated coconut steeped in hot milk instead of water.

Here is the recipe.  Serve with basmati rice and a tomato and cucumber salad on the side.

Fish curry                                                Serves 2 (easily doubled)

  • 1 tbsp vegetable oil
  • 1 onion, very thinly sliced
  • 4 vine tomatoes, roughly chopped
  • 2 cloves garlic, peeled
  • 1 inch piece of root ginger, peeled and roughly chopped
  • 1 – 1.5 tbsp madras curry paste (depending on how hot you want it)
  • 100 ml coconut milk
  • handful of coriander leaves, finely chopped
  • 300g cod, skinned and cut into large pieces
  • 2 tbsp pl flour
  1. Heat half the oil in a pan and cook the onions with a pinch of salt over a medium heat until soft and just starting to change colour.
  2. Put the tomatoes, garlic and ginger in a food processor and whizz until smooth.
  3. Add the curry paste to the onions and fry for a couple of minutes.  Stir in the tomato mixture and simmer for 10 minutes or until the sauce has thickened.  Add the coconut milk and coriander.
  4. Dust the fish with the flour, shaking off excess and season.  Heat the remaining oil in a non-stick pan and fry the fish over a high heat for 1 minute on each side so they are light brown.  Carefully transfer the fish to the tomato sauce and cook for about 5 minutes or until the fish is cooked through (will depend on thickness of fillets).  Serve immediately.

    This slideshow requires JavaScript.

 

Tags: , ,

Pork ribs – meltingly tender!

9 Jul

My husband said these were the best spare ribs he has ever tasted.  You may not know it, but that is a huge compliment as he has had some fantastic spare ribs in his time.  The ones we had in America when we lived there were incredible and the ones swerved in Fado Rock, Fuerteventura were almost as good, but the best we have eaten out have to be at Roulas Restaurant in Lardos, Rhodes.  I think I agree with him though, these were better than any of those.  The meat just fell off the bone and the flavour was incredible.

The recipe was adapted from one of John Torode’s and it introduced me, for the first time, to Chipotle Tabasco.  I thank him for that as it is a wonderful discovery, a really smoky chilli flavour.  Fantastic!

Chipotles impart a relatively mild but earthy spiciness to many dishes in Mexican cuisine. The chiles are used to make various salsa. Chipotle can be ground and combined with other spices to make a meat marinade called adobo.

Most chipotle chiles are produced in the northern Mexican state of Chihuahua. This variety of chipotle is known as a morita (Spanish for small [mulberry]). In central and southern Mexico, chipotle chiles are known as chile meco, chile ahumado, or típico. Whereas moritas from Chihuahua are purple in color, chile meco is tan/grey in color and has the general appearance of a cigar butt. Most chipotle chiles found in the United States are of the morita variety. Almost all of the chipotle meco is consumed in Mexico.

Chipotles are purchased in various forms, including chipotle powder, chipotle pods, chipotles en adobo in a can, concentrated chipotle base and wet chipotle meat marinade.

Chipotles have heat, but also a distinctive smoky flavor. The flesh is thick and so the chile is best if used in a slow-cooked dish rather than raw. Add whole chipotles to a soup, stew or in the braising liquid for meats. Chipotles are an accompaniment to beans or lentils.

Well, here is the recipe.  It is easy and delicious.  I hope you give it a go.  I could not find the original recipe on the internet so here is how I made them.

Pork ribs                                                      Serves 4

  • 2 lbs of spare ribs, either in a rack or separate
  • 1 tbsp mustard powder
  • 1 tbsp mild chilli powder
  • 1 tbsp tomato ketchup with chilli
  • 1 tbsp soft brown sugar
  • 3 tbsp chipotle tabasco
  • 1 tbsp cider vinegar
  • 4 tbsp clear honey
  • 2 tbsp tomato ketchup
  1. Preheat the oven to 190C/170C fan/gas 5.
  2. Mix together the mustard, chilli powder, tomato and chilli ketchup and the sugar.  Rub the paste into the meaty parts of the ribs then lay the ribs in a singles layer in a shallow baking tray.  Pour 125ml water into the bottom of the baking tray then cover the whole thing with foil.  Bake in the oven for 1 hour 30 minutes or until the meat is really tender.  Remove from the oven and pour off any liquid.
  3. Turn up the oven to 110C/200C fan/Gas 7.  Combine the chipotle tabasco, cider vinegar, honey and tomato ketchup in a bowl.  Brush all over the meat and return to the oven for a further 10 minutes.  Remove and serve immediately.

    This slideshow requires JavaScript.

Tags: ,

Braised Lamb Shanks

30 May

DSCI0062My husband is a cowboy fanatic. so, when we were living in Woodland Hills, California, and found a cowboy restaurant, he was ecstatic.  The Reata Grill is a celebration of the Wild West and the cultural diversity it gave to America.  I am surprised my husband managed to eat anything as he wandered around the restaurant looking at legendary artwork, antique saddles and authentic artefacts that make this a cowboy lovers heaven.  Of course, the food carried on the theme with umpteen choices of authentic and trendy cowboy recipes.  The Braised Lamb Shanks is my firm favourite and I have yet to serve it to friends or family where they have not asked me for the recipe.  I am sharing it with you today, slightly modified to suit my tastes,  but, if you want more of the same, then buy the restaurants cookbook ‘A Cowboy in the Kitchen’ (ISBN 1-58008-004-9). I am sure you will not be disappointed.

I can remember, not so long ago,  when lamb shanks were about a £1 each and the butchers struggled to get rid of them.  With the advent of celebrity cooks, most of whom have their own prefered methods of cooking lamb shanks, the price has gone up significantly.  Today you can expect to pay at least £3 per shank but, when you eat them and the meat falls of the bone and melts in your mouth, it is all worth it.

I served my lamb shanks with roasted root vegetables and Garlic mashed potato.  A match made in heaven.  If you want the recipe for the garlic mash just let me know.  These are quick and easy to prepare so I hope you give them a try.  Yeaaaah Haaaaa!

Braised Lamb Shanks                             Serves 4

  • 1 tbsp vegetable oil
  • 4 lamb shanks
  • Salt and black pepper
  • 1 onion, chopped
  • 5 cloves garlic, coarsely chopped
  • 2 tbsp Sweet Chilli Sauce
  • 400 ml red wine
  • 750 ml good beef stock
  • 2 sticks cinnamon
  • 2 sprigs rosemary
  1. Heat the oven to 150C/140C fan/gas 2.
  2. In a large Hob to oven pan (with lid) heat the oil over a medium-high heat.  Season the shanks and brown on all sides
  3. Remove the shanks and add the onion to the pan.  Fry for about 5 minutes until it is starting to soften.  Add the garlic and cook for 1 minute more.  Add the chilli sauce, cook for 2 minutes then add the red wine and beef stock.  Bring to the boil then return the shanks to the pan.  Cover and bake in the oven for 3 – 4 hours, or until the meat is very tender.
  4. Remove the shanks to a warm serving plate.  Strain the sauce, which by now should be well reduced, and serve separately.

This slideshow requires JavaScript.

Tags: , , ,

Olive bread, great toasted with tomatoes.

2 May

DSCI0139I can’t think of anything that smells more wonderful than bread baking in the oven.  That is of course if you forget fried onions or bacon.  When I was a child my Grandma used to bake bread every Saturday. She would make about 10 loaves that would last all week.  I don’t know how she managed to keep them so fresh as there were no preservative in them but, I could guarantee that the last loaf would taste just as perfect as the first.  She used to make balm bread as well which was a slightly sweeter dough with currents in.  When I met my husband he thought he was in seventh heaven when he first tasted it.

I have had spells of making bread over the years but it has been a long time since I last made some.  I decided to make this batch on Sunday.  We had been to Staunton Harold and I was tempted by the array of breads in the deli there.  I was going to buy some but then decided at the last minuet to go home and make my own.  I was so glad I did.  This olive bread is the best I have ever tasted.  I made a basic Italian white bread dough, halved it and used half to make two loaves of olive bread and the other half to make to white loaves.  I was thrilled at the results.  The recipe was from ‘The Bread Book’ by Linda Collister and Anthony Blake.  It was really easy to follow.  I used to leave my bread to ‘proove’ (rise to twice its size) in a warm place for one hour.  The recipes in this book call for a longer rising time in room temperature.  Much easier, especially in winter, and really effective.  The recipe in the book uses fresh yeast and gives an alternative using ‘Easy- Blend Dried yeast’. I have found it is nigh on impossible to buy fresh yeast today ( although my Grandma would use nothing else).  I suppose speed has become a sign of the times.  Anyway, the recipe below is exactly how I made it.  Kneading is an essential part of bread making.  There are lots of videos on the net to show you the technique. I have put a link below as an example.

http://www.bbc.co.uk/food/techniques/kneading

No slide show on this recipe folks as it was so easy and basically only one step prior to the kneading. The bread is best eaten within 24 hours but is fantastic toasted for 2 -3 days after that.  Try the Olive Bread toasted lightly, top with sliced ripe tomatoes, season then continue to grill until the tomatoes are warmed through and soft. Delicious!

Olive Bread (or Italian white bread)           Makes 4 loaves

  • 1.5kg (3.25 lbs) strong white bread flour.
  • 30g/1 oz salt
  • 2 sachets (14g/1/2oz) Easy-Blend Dried Yeast
  • Good pinch of sugar
  • 850-990ml/1.5-1.75pints lukewarm water
  • 140 ml / 5 fl oz extra virgin olive oil
  • 170g /6 oz stoned black olives, chopped roughly
  • extra flour for dusting
  • extra oil for greasing bowl.
  1. Mix the flour, salt, dried yeast and sugar together in a very large bowl.
  2. Add most of the water and mix together roughly.
  3. Add the olive oil and continue mixing until the dough comes together.  If necessary, gradually add the remaining water to make a soft but not sticky dough that holds its shape.
  4. Turn the dough out onto a lightly floured surface and knead as per technique above for 10 minutes, until it becomes smooth and elastic.
  5. For the white bread, cut the dough in half and return one half to a clean, oiled mixing bowl, cover with a damp tea-towel and leave at room temperature for 3.5 – 4 hours or until doubled in size.
  6. For the Olive bread take the remaining half of dough and knead in the chopped olives.  If it becomes too wet, add a little more flour.  When the olives are dispersed evenly put in a separate clean, oiled mixing bowl, cover with a damp tea-towel and leave at room temperature for 3.5 – 4 hours.
  7. When the dough has risen, take out each in turn and cut in half to make two white loaves and two Olive loaves.  For each loaf, gently pull at the sides and tuck under until you have a nice round shape to the loaf. Do not knead the dough or knock back or turn it over at this stage.
  8. Put the loaves onto floured baking trays, cover again with the damp tea-towel and leave at room temperature for 1 – 1.5 hours until almost doubled in size again.
  9. Meanwhile, preheat an oven to 230C/220C fn/Gas 8).
  10. When the dough is ready, uncover, dust lightly with flour then bake in the hot oven for 12 minutes then lower the oven temperature to 190C/180C fan/Gas 5) and bake for 25- 35 minutes longer until the loaf sounds hollow when tapped underneath.  Cool completely on a wire rack, if you can resist the temptation not to butter a slice whilst it is warm.

Tags: , ,

Prawn Balti – what a fantastic curry!

24 Apr

There are times when only a curry will do and last night was one of them.  I’m not a lover of fish curries but absolutely love prawn curries.  This is the first time I have tried to make this recipe and the taste was unbelievable, spicy and fairly hot but also somehow fresh tasting.  Delicious!  I served it with plain boiled rice and threw on a vegetable samosa (don’t ask me why, I just fancied one).

There is a bit of controversy as to why these currys are called Balti.  Some say it is because they originated in Pakistan in the Baltistan region of Kashmir.  Others say they are named after the pan in which the curry is cooked and that they originated in Birmingham.  One thing for sure, Birmingham certainly made Balti dishes popular.  I remember being taken to Sparkhill in the 1980’s to have my very first Balti.  Originally this is where you would find Balti Houses, on and behind the main road between Sparkhill and Moseley.  It was a real experience for me.  The restaurant was more like a cafe, hard chairs and a glass-topped table under which you could read the menu.  It was brightly lit, no romantic lighting here!  If you wanted to drink alcohol you had to take your own and the owners would willingly open it for you and the Naan bread was the size of the table leaving hardly any room for the actual Balti pans.  I loved it! The people were really friendly and the food was fantastic.  Obviously, today you can choose a Balti curry from the menu of most Indian restaurants but they will never compare to my first experience of eating one.

Anyway, here is the recipe.  It is definitely one worth trying if you like curries.

Prawn Balti                           Serves 4 (easily halved)

  • 3 tbsp/45 ml sunflower oil
  • 1 inch piece of root ginger, peeled and cut into thin strips
  • 1 large onion, finely chopped
  • 2 tsp/ 10 ml garlic paste
  • 3/4 tsp ground cardamom
  • 1/2 tsp ground cumin
  • 1/2 tsp fennel seeds
  • 1/2 tsp hot chilli powder
  • 1/2 tsp ground turmeric
  • 7 oz/200g tomatoes, chopped
  • 1 tbsp/15 ml tomato puree
  • 1 lb/500g raw peeled prawns
  • 1 tsp/5 ml salt
  • 1/2 tsp dried fenugreek leaves, crumbled
  • 1/2 tsp garam masala
  • 6 fl oz/175 ml warm water
  • 1/2 oz chopped fresh coriander or flat leaf parsley
  1. Preheat a Balti pan (if you have one) or a large frying pan over a medium heat.  Add the oil and, when hot, stir-fry the ginger for 30 seconds.  Add the onion and stir-fry for about 7 minutes or until the onion is soft and just starting to turn brown.
  2. Add the garlic, cardamom, cumin, fennel, chilli and turmeric.  Reduce the heat slightly and stir-fry for about 30 seconds.  Add the tomatoes and stir-fry for 4-5 minutes or until cooked down slightly.  Add 50 ml/ 2 fl oz of water and continue cooking until the water is absorbed and the il floats on the surface.
  3. Add the tomato puree, prawns, salt, fenugreek and garam masala. Stir fry for about 2 minutes.  Add the water, increase the heat slightly and stir fry for about 4 minutes more or until the prawns are pink and cooked through.  Stir in the coriander or parsley and serve immediately.

    This slideshow requires JavaScript.

Related articles

Tags: , ,

Curry night! Murgh-Saag (Chicken with Spinach) tonight.

16 Apr

There are some people who have never tried spinach and think they hate it.  I would really encourage you to try this dish.  It may just change your mind about spinach for ever!  The flavours in this curry are absolutely stunning.  I can honestly say it is the best chicken and spinach curry I have ever tasted and I think I am a bit of an expert on such things, as I always choose Chicken Saagwala when we eat out!

Murgh-Saag is a Punjabi dish, originating from the Punjab region of northwest India and east Pakistan.  Saag dishes are usually spinach based when bought in the UK.  Elsewhere they can be made from mustard leaves.  Traditionally Saag dishes are served with Indian breads such as Roti or naan, although some areas prefer to serve it with rice.

Some of you may look at this recipe and wonder if it is worth buying all the spices to make it.  The initial outlay may be a bit costly but they will last for absolutely ages.  Once you have used them you will never want to buy a jar of ready-made curry paste or sauce again!  There is just no comparison in the flavours.  The best place to buy the spices, if you can, is in an Asian supermarket.  They sell them in bags at a fraction of the price you can usually buy them for in supermarkets such as Tesco.  start by buying the small bags unless you make lots of curries.  They will not go off but the flavour will deteriorate over time.

Anyway, here is the recipe.  You can make this ahead and warm up the next day (in fact curries usually mature if you leave them in the fridge overnight).  It also freezes well.  I make enough for four then freeze half for another time.  The slideshow starts at Step 2, I forgot to take a picture of step 1.

Murgh-Saag (Chicken with Spinach)           Serves 4

  • 3tbsp/45ml groundnut or sunflower oil
  • 1tsp/5ml fennel seeds
  • 1 large onion, thinly sliced
  • 1tbsp/5ml Ginger Paste
  • 2tsp/10ml Garlic paste
  • 8oz/225g canned chopped tomatoes
  • 1tsp/5ml ground turmeric
  • 1tsp/5ml ground coriander
  • 1/2tsp/2.5ml crushed dried chillies
  • 3 chicken breasts, skinned and cut into small cubes (about 1/2 inch)
  • 3tbsp/45ml natural yogurt
  • 1/4pt/150ml hot water
  • 1tsp/5ml salt
  • 8oz/225g fresh spinach, finely sliced
  • 2tsp/10ml dried fenugreek leaves, crushed
  • 1/2tsp/2.5ml black pepper
  • 1/2 tsp/2.5ml Garam Masala
  1. Add the oil to a wok and, when hot but not smoking, add the fennel seeds.  Stir fry for 15 seconds then add the onions, reduce the heat to medium, mix well with the fennel then continue to fry for 10 minutes until the onions are soft and just starting to colour.
  2. Add the ginger and garlic pastes and stir-fry for 1 minute.  Add the tomatoes and stir-fry for 4 minutes more or until all the juice has evaporated.
  3. Add the turmeric, coriander and chillies, stir-fry for 1 minute to cook the spices then add the chicken.  Mix well and stir-fry for 3 minutes.  Add the yogurt and stir-fry for 2-3 minutes more.
  4. Pour over the water and add the salt, mix well and simmer for about 5 minutes.  Add the spinach, mix well and continue to simmer for 4-5 minutes.  Stir in the fenugreek, black pepper and garam masala.  Simmer for 2 minutes or until the sauce is thick and the chicken is cooked through.  Serve.

This slideshow requires JavaScript.

Tags: , , ,

Paella for a friend.

12 Feb

A friend has asked me to make a Paella dish that does not contain seafood.  I love Paella and often choose it when we are eating out on holiday in Spain.  It can be hit or miss though and, when watching cooking demonstrations in Fuerteventura, I can see why!  It seems adding the ingredients is an exact science.  I am quite nervous that this is going to turn out like a sticky mass.  Still, always up for a challenge!! The first time I had Paella was in 1991, cooked on a wooden fire, on the beach in Nerja.  The cook, Chiringuito Ayo, has been making massive dishes of paella in this way for over 40 years.  Chiringuito is quite famous in Nerja.  When he was a boy, in 1959, he was playing with some friends from his village, Maro, when they climbed through a small hole and discovered the famous Caves of Nerja.  Imagine their surprise when they were confronted with this! The dish originated in the Valentia Region of Spain and is typically made in a large, shallow pan called a paellera.  Making paella is often a man’s activity in Spain.  I suppose this equates to barbecues in the UK, as they make it outdoors on an open fire made of orange and pine wood.  The one thing that appears to come through from my research, is that the recipe is adapted to suit personal taste, with the exception of a few key ingredients.  The Spanish make it look so easy!  I remember this chef doing a cooking demonstration in our hotel once.  The paella was delicious! Well, I’ve dusted off my paella pan that I bought in 1991 and have never used, and here goes.  I have chosen a variety of meats for this recipe.  If you choose to make it, you can add or omit, according to your own taste.  You can also add raw prawns and fresh mussels to make a mixed paella, but leave these until the last 5 minutes of cooking or they will be overcooked.  You will need special rice for this and it must be short grain.  I could not find Paella Rice so I used Carnaroli.  I made mine on the barbecue.  You will need a kettle barbecue and we let the coals burn for 15 minutes before we started cooking (you don’t have to let the coals go grey). The recipe below is for those who do not have a barbecue, just keep the same cooking times if you do! Meat Paella   Serves 4 (hungry people)

  • 12 oz (350g) rice
  • 2 tbsp olive oil
  • 4 chicken thighs, bone in, cut in half
  • 8 oz (225g) sirloin steak, fat removed, cut into 1 inch cubes
  • 8 oz (225g) tenderloin pork, fat removed, cut into 1 inch cubes
  • 4 oz (110g) raw chorizo sausage, cut into 1/2 inch dice
  • 1 large onion, peeled and roughly chopped
  • 1 red pepper, deseeded and cut into 1/2 inch pieces
  • 2 cloves garlic, peeled and crushed
  • 1 heaped tsp paprika
  • 1/4 level tsp cayenne pepper
  • 1/2 level tsp saffron strands
  • 8 oz (225g) ripe tomatoes, skinned and roughly diced
  • 20z (50g) frozen peas
  • Salt and pepper
  • 1 lemon, cut into wedges to garnish
  1. Prepare everything as per ingredient list before you start making the paella, you will not have time to mess about between each step!
  2. Heat the oil in the pan over a fairly high heat.  Season the chicken and add to pan, saute on all sides until golden brown.  Remove and set aside.  Do the same with the beef and lastly the pork.
  3. Next, add the onion, pepper and chorizo and fry these over a medium heat for 6-8 minutes, or until they are browning at the edges.  Add the garlic, paprika, cayenne and saffron and cook for another minute, making sure the garlic does not burn.  Return the meat to the pan, followed by the tomatoes, plenty of seasoning and 2 pints (1.2 litres) of boiling water.  Bring everything to a gentle simmer, turn down the heat and cook, uncovered, for 10 minutes.
  4. Push the meat to the edges of the pan and pour the rice into the centre.  Bring everything back to the boil, give it a stir so all the rice is covered by liquid, and simmer, uncovered for about 10 minutes. Shake the pan occasionally to distribute the rice and make sure it is evenly cooked
  5. Add the peas and continue to simmer for 10 minutes until the moisture has been absorbed.  Remove from the heat and cover with a clean tea towel for 5 minutes to absorb the steam.
  6. Serve with lemon wedges.

    This slideshow requires JavaScript.

Tags: , , ,

Quorn Chicken and Tarragon Pie – low fat and tasty! Or replace the Quorn with chicken. Yum!

30 Jan

I feel like I have been neglecting my vegetarian friends so here is a Quorn recipe I make for my daughter-in-law Tracy.  Just so my son and daughter are not left out I replace the Quorn with chicken.  I have been trying to make Quorn recipes in earnest for the last three years, since I retired and decided to cook for the kids once a week.  Now I feel I am on a mission.  Quorn have actually made a great cookbook and also have recipes on-line but I still like to experiment.  This recipe is easy to make and really tasty.  It is perfect for a vegetarian of course, but also is great for anyone on a diet.  I’m not sure how it fits with the Slimming World diet but I seem to remember Quorn is free on Green days.  Perhaps my friend Ali could let me know? 

Did you know that Quorn was actually invented to help solve world hunger?  In the early 1960’s there was a predicted population growth that threatened food and protein supplies.  Scientists were trying to find a solution and even looked to making protein out of coal and saw dust!  In 1965, Lord Rank, who owned a Company that includes the Hovis brand, decided to put this as a challenge to his Research and Development department.  In 1967 an organism was found occurring naturally in the soil in a field in Marlow, Buckinghamshire.  I cannot think for the life of me why they would be looking there!!  There was obviously a lot of work to do to make this into a mycoprotein, turn it into something edible, pass all the strict food laws and make it in sufficient quantities that they could supply demand.  It wasn’t until 1985 that the first retail product was launched, a vegetable pie.  Research continued and in 1990 the first Quorn branded cooking product was launched, Quorn cooking pieces.  Today Quorn make over a 100 different products in their ready meals section, as well as a full range of products to enable customers to make their own meals up.

Quorn itself is almost flavorless so when you make a recipe you have to make sure there is plenty of flavour in the other ingredients as the Quorn will take this on.  Curries, chillies and pasta sauces are obvious excellent choices and I have experimented successfully with many of these.  However, Tracy is pregnant at the moment and curries is definitely off her food list.  Hence the pie.  I hope you give it a try.  Here is the recipe.  If, like me, you are not too keen on Quorn, replace it with cooked chicken, its lovely.

Quorn chicken and tarragon pie         Serves 2

  • 1 tbsp olive oil
  • 150g Quorn chicken style pieces
  • 1 onion, finely chopped
  • 1 tbsp butter
  • 2 tbsp plain flour
  • 3/4 pint milk
  • 1 tsp dried tarragon
  • 2 small handfuls of frozen peas
  • Salt and pepper
  • 500g potatoes (suitable for mashing)
  • knob of butter
  • a little extra milk
  1. Fry the onion in the oil over a low heat for about 10 minutes until it is softened but not coloured.  Add the Quorn pieces, stir around and cook for another 3 minutes.  Remove from the heat.
  2. In a separate pan, make the tarragon sauce.  Melt the butter then add the flour.  Mix well and cook for a minute.  Very slowly, to avoid curdling, add the milk.  When all the milk has been added stir in the tarragon and continue to cook over a medium heat until the sauce thickens.  Season to taste.
  3. Add the sauce to the Quorn mix and stir in the peas.  Cook over a low heat for about 10 minutes then place the mix evenly in an ovenproof dish.
  4. Meanwhile,cook the potatoes in salted water.  When tender, mash with the butter and milk to make a creamy consistency.  Top the Quorn mix with the potato then cook in a preheated oven, 190C/180C fan/Gas 4, for 25-30 minutes or until the potato is browned on top and the base is bubbling. 

    This slideshow requires JavaScript.

Tags: , ,

Roast duck breast with plum sauce. Gorgeous!

18 Jan

Duck is one of our favourite foods but is quite expensive.  Now there is just the two of us at home, I hardly ever buy a whole duck.  Duck breasts may be a bit more expensive but there is a lot less waste and they are so easy to cook.  This recipe would work equally well with duck legs, I just can’t be bothered to fiddle about with getting the meat off the bones.  I remember when I first made this, we ate it by candlelight, and had a really romantic evening.  Not so last night.  I love a glass of wine when I am cooking and somehow, in the middle of making this, found myself trying to do Irish dancing in the kitchen while listening to the Corrs.  Those that know me will not find this unusual!  Some things never change, thank goodness!

The word duck comes from the old english word duce, which translates as diver.  Ducks, therefore, got the name because of the way they feed by upending and diving for their food.  Most people who read this blog will know all about ducks but, one interesting piece of information I didn’t know, was that only females of the dabbling ducks quack.  Just think of all those children that have been told the noise ducks make is quack!  Mind you, I’m not sure they would grasp the reality ie that they may whistle, yodel, coo or grunt!  I can’t ever remember hearing a duck grunt.  Perhaps I’ve only ever heard female dabbling ducks!

One of my favourite recipes for duck is Peking Duck.  I admit to being put off a bit when I saw them all hanging in the window of a Chinese Takeaway, in China Town, London.  I don’t think it was necessarily the hanging ducks that put me off, but the bright orange colour and the other pieces of meat hanging with them.  I don’t know what these were but have a sneaky suspicion they were intestines of some kind.  Yuk! I may be meat eater but there are some things I draw the line at.

Here is the recipe.  I’ve had it so long I can’t remember where I first found it, most likely one of my cooking journals that I subscribe to, although I can’t find a link to give you.   If you make too much sauce, freeze the rest for another day.

Roasted Duck Breast with Plum Sauce                  Serves 2

  • 2 duck breasts
  • 1 sprig of thyme
  • 1 star anise
  • 25g/1oz unsalted butter (it is less likely to burn than salted)

For the Plum Sauce

  • 1 shallot, finely chopped
  • 1 tbsp olive oil
  • 250g/10 oz dark plums, halved, stoned and cut into wedges
  • 50g/2 oz light brown, soft sugar
  • 50ml/2 fl oz red wine
  • 250ml/1/2 pt beef stock
  1. Heat the oven to 180C/160C fan/gas 4.
  2. Firstly make the sauce by frying the shallot in the oil for about 5 minutes or until softened but not coloured.  Add the plums and sugar, stir for a few minutes until the sugar has dissolved.  Add the red wine and stock then simmer for 15 – 30 minutes, stirring occasionally, until the plums are softened and the sauce has thickened.  Remove from heat and keep at room temperature.  Can be made up to one day in advance.
  3.  Dry the duck breasts well then score the skin and season well.  Fry, skin side down in a non-stick, ovenproof pan, for about 6-7 minutes or until the skin is browned.  Turn the breasts over, add the thyme, star anise and butter.  When the butter has melted, baste the duck then transfer the pan to the oven for 5-6 minutes if you like the duck link, or 10-12 minutes for well done.  Remove from the oven, baste and allow to rest for 5 minutes.
  4. I served mine with stir fried mushrooms, onions and pak choy and potatoes in shirts (recipe in next post) but this would be equally as good served thinly sliced, topped with sauce and accompanied by mashed potatoes and a green vegetable such as broccoli.

    This slideshow requires JavaScript.

Tags: ,

Fancied an alternative to Sunday roast. Chicken in cider should do it!

30 Nov

  Years ago, I was fortunate enough yto accompany the French school trips to Normandy, run by my husband’s school.  I remember these with fondness, the children were so excited, for most it was their first trip abroad without their parents and, without exception, they were so good!  They were even complimented on one occasion, on the ferry over to Caen, by a lovely old lady who said they were angels.  I had to agree!

During these trips we had some fantastic French cuisine, all rustic and easy to prepare, to cater for the large numbers.  One meal I remember well was when we had chicken cooked in cider and served with apples.  I know it sounds strange but please don’t be put off, it was absolutely delicious!  I have made a similar recipe many times using pork chops but thought I would have a go at one with chicken.  I have found a host of similar recipes, so I have used these as a base and adapted it to suit our taste.  Before we get to the recipe, here is a bit of information about Normandy that many of you will know and, hopefully, none of us will forget!

Normandy is on the north coast of France, with beaches on the English Channel, and played an important part in the World War II.  The Germans had marched through Europe, occupying the countries in its path, including France, and the English Channel was the only thing stopping them from invading England.  In 1944, June 6th, Operation Overlord took place, where Allied troops, including armies from the United Kingdom, Canada and USA, landed on the Normandy beaches, and worked with the French Resistance to fight the Germans and regain control of France.  Those who have seen ‘Saving Private Ryan’ will have a good idea how difficult this mission was.  I remember on one school trip we visited the American War Cemetery.  There was an old gentleman there who was part of the D Day Landings.  His family asked him to tell them what had happened and for a few painful minutes the man could not speak, he was so overcome with grief.  He then recounted how he had watched his brother die and some of his friends, including the best man at his wedding.  By the time he had finished he was sobbing, as were all of us that were listening.  I don’t think those children will ever forget, I know I won’t.

On a lighter side, Normandy is famous for apples and the production of cider and Calvados, an apple brandy.  They use these in many of their recipes.  So, onto the recipe for today.  I’ve included a slide show at the end to show the various steps.  I served ours with boiled new potatoes and cabbage.  It really was lovely.  Hope you give it a try.

Chicken in cider with apples

  • 2 oz unsalted butter
  • 8 chicken thighs
  • 8 shallots
  • 2 sticks celery
  • 300ml (1/2 pint) chicken stock
  • 300 ml (1/2 pint) dry cider (if using a 440ml can this will leave a glass of cider in the can for the cook!)
  • 2 apples, cored and cut into wedges
  • 2 tsp cornflour
  • 5 tbsp full fat Greek yogurt (low fat will curdle)
  • 2 tbsp Dijon mustard
  • 1 tbsp chopped fresh tarragon
  1. Heat the oven to 190C/170C fan/gas 5.
  2. Heat half the butter in a large ovenproof casserole over a high heat and fry the chicken for 5 minutes on each side or until the thighs are brown all over.  Keep turning to make sure they don’t burn.  Season well then add the shallots and celery.  Cook for a few minutes and add the stock and cider, bring to the boil, cover and cook in oven for about 40 minutes or until the chicken is cooked.
  3. Meanwhile, melt the rest of the butter in a small pan and fry the apples for about a minute on each side or until lightly browned.  Remove and reserve.
  4. Take the casserole out of the oven and place over a medium heat on the hob.  Mix the cornflour with the yogurt and add to the casserole, stirring, followed by the tarragon, mustard and apples.  Heat through for a couple of minutes then serve.

NB  You can freeze this when cooled so its useful for getting ahead for a dinner party.

This slideshow requires JavaScript.

Tags: , , , ,

Newer Entries →