Fried mushrooms and cherry tomatoes in cream sauce

Easy to make dish from Kazan. [see video below]

ingredients

fried mushrooms and cherry tomatoes in cream sauce pic.twitter.com/ExILAAdrMu

— Keith Parkins (@keithpp) May 9, 2024

• mushrooms
• cherry tomatoes
• double cream
• herbes de Provence

method

Splash of olive oil in a pan. Toss in the mushrooms. Could try dry frying first.

Add cherry tomatoes sliced in half.

When nearly cooked, pour in double cream. Season with salt and ground black pepper.

Plate. 

thoughts

fried mushrooms and cherry tomatoes in a cream sauce pic.twitter.com/fXiKjz1GGV

— Keith Parkins (@keithpp) May 9, 2024

A tasty dish. But lacking as a main dish. Maybe for a starter or a tapas dish.

It would go well with Boston new potatoes. Or toasted sour dough, topped with creamy mushrooms.

Never use cheap unhealthy vegetable oil. Use cold pressed extra virgin olive oil.

Fried potatoes onions and cheese

From Kazan. [see video below]

ingredients

• Boston new potatoes
• one onion
• cheese

method

Thinly slice potatoes and onion.

I started with three potatoes, added a fourth.

Used a red onion as that was all I had.

Splash of olive oil, pan medium high heat.

A layer of potatoes.

A layer of onions.

Season with salt and ground black pepper.

Add a layer of cheese. I used Stichelton and Cornish Yarg.

Add a layer of potatoes.

Season with salt and ground black pepper.

Cook for seven minutes.

Flip over. Cook for a further seven minutes

Serve.

thoughts

A bloody disaster. It did not remain as a whole, fell to pieces when I tried to flip over. Stuck to the bottom of the pan.

I did not use a clean pan. Used the one from a pork chop the previous day.

The potatoes were only half cooked.

In the past, when I’ve cooked potatoes and aubergine ergine I’ve saved the potatoes from the  previous day.  The potatoes need to be par boiled.

I don’t think I’ll try this dish again. A pity as recipes from Kazan are usually excellent.

Roasted Lincolnshire sausages Mediterranean style

Lincolnshire sausages roasted in the oven on a bed of red pepper, red onion and new potatoes.

ingredients

• Lincolnshire sausages
• red pepper
• red onion
• Boston new potatoes

method 

red pepper red onion new potatoes sausage Mediterranean style pic.twitter.com/NSw8dvbxRN

— Keith Parkins (@keithpp) April 21, 2024

red pepper red onion new potatoes sausage Mediterranean style fan oven 150C for one hour or until the sausages are cooked #sausages #Mediterranean #recipes pic.twitter.com/rub2LQH016

— Keith Parkins (@keithpp) April 21, 2024

Cut red onion, red pepper, potatoes into small chunks.

Potatoes in a pot of lightly salted boiling water.  Simmer for five minutes.  Drain.

Vegetables in a pan, toss with olive oil. Season with salt and ground pepper, a pinch of herbes de Provence. Prick the sausages, lay on top of the vegetables.

Fan oven for sixty minutes, until the sausages are cooked, turning occasionally.

thoughts

roasted Lincoln sausages Mediterranean style pic.twitter.com/1NfZAABdyC

— Keith Parkins (@keithpp) April 21, 2024

roasted Lincoln sausages Mediterranean style pic.twitter.com/ChoUO8Edjp

— Keith Parkins (@keithpp) April 21, 2024

OMG this takes Lincolnshire sausages from Redhill farm shop ( the best in the country) to another level.

The flavours of the red onion, red pepper, Lincolnshire sausages compliment each other.

I found it needed longer than 60 minutes to cook the sausages.

Accompanied by a glass of Greek red wine.

Sausage peas and mash

Riverford recipe box.

ingredients 

– chipolata sausages

– potatoes

– 2 carrots

– peas

– zest of lemon

–  French beans

– onion

– garlic clove – add to taste

– mint

– parsley

– plain flour –

– bouillon powder

– red wine

– knob of butter (optional)

method

Olive oil in a large frying pan. Fry the sausages on a medium heat, until they start to colour a little, approx. 6 minutes. Turn now and then. Transfer to a plate, to return later.

Peel, halve and thinly slice the onios.

Add the onions to the pan with a pinch of salt (no extra oil required). Gently fry for 15 minutes, until soft. Stir now and then, add a splash of water if they look like catching.

. Peel and chop the potatoes & carrots into 2-3cm cubes. Shred the mint leaves.

Trim and halve the beans on the diagonal, if particularly long and thick. Pod the peas.

Put a medium saucepan of water onto boil.

Make the gremolata: finely zest the lemon. Peel and finely grate the garlic to your taste. Finely chop the parsley (stalks and all). Transfer the lemon zest, garlic and parsley to a small bowl. Season.

To the softened onions,  add plain flour and stir for 1 minute, to cook it out. Increase the heat slightly, pour in the wine, let it bubble and reduce down.

Add the bouillon, water. Stir well, then return the sausages to the pan. Gently simmer for 15 minutes, to reduce the liquid and cook the sausages through. If the sauce is thickening too much for your liking, add a splash more water to loosen. Check the seasoning.

Meanwhile, boil the potatoes & carrots for 15 minutes or so, until just tender. Scoop into a colander, (leave the water boiling) and leave to steam dry for a couple of minutes.

Boil the beans for 3 minutes, then add the peas. Boil for a further 2-3 minutes, until both are just tender.

Meanwhile, transfer the potatoes & carrots to a medium bowl, mash, with a little butter or olive oil (optional) and salt and pepper to season. Stir through the mint.

Drain the beans and peas. Serve, scattered with gremolata, with the potato & carrot mash, sausages and onion gravy.

thoughts

sausage peas and mash #Riverford pic.twitter.com/4Pcxfi0Wjj

— Keith Parkins (@keithpp) April 9, 2024

A disappointing dish.

Sausages were poor quality to what I buy from a local butcher

I cooked the potatoes too early. I made the mistake of trying to scoop out. I should have drained, then returned the water to the pot. The carrot and potato mash popped in the oven to stay warm, but were not hot.

Gremolata a waste of time and effort. Skip, does nothing for the dish.

Lebonese inspired garlic chicken with spinach and chickpeas

Adapted from 5 Ingredients Mediterranean by Jamie Oliver.

Lebonese inspired garlic chicken with spinach and chickpeas #chicken #5IngredientsMed @jamieoliver #books #recipes pic.twitter.com/EJDVna8uaq

— Keith Parkins (@keithpp) April 8, 2024

ingredients

– 2 cloves of garlic
– 150g skinless free-range chicken breasts
– ½ x 700g jar of chickpeas
–  baby spinach
– 1 heaped teaspoon sumac

method

Peel the garlic cloves and slice lengthways, then place in a large non-stick frying pan on a high heat with 1 tablespoon of olive oil, stirring regularly.

Slice each chicken breast lengthways into 3 strips, then toss with a pinch of sea salt and black pepper.

Once the garlic is nicely golden,  remove from the pan with a slotted spoon, leaving the flavoured oil behind.

Toss in the chicken and cook for 5 minutes, or until golden and cooked through, turning regularly.

Remove the chicken from the pan and tip in the chickpeas (juices and all).

Add the spinach, along with most of the garlic and 1 tablespoon of red wine vinegar, then toss over the heat until the spinach has wilted and the chickpeas are hot through.

Season to perfection with salt and ground black pepper, then return the chicken to the pan and finish with the reserved garlic and a generous dusting of sumac.

Plate.

thoughts

Lebonese inspired garlic chicken with spinach and chickpeas #chicken #5IngredientsMed @jamieoliver pic.twitter.com/VUkiIKvgUR

— Keith Parkins (@keithpp) April 8, 2024

Tasty, but missing something.

I used ras el hanout, as no sumac plus fresh lime juice. I also used flat parsley instead of spinach.

Only two cloves of garlic. I did not wish to overdo the garlic.

If I make again, I will add jarred grilled peppers (or burnt red pepper), maybe add jarred baby artichokes.

Chicken leek & mushroom stroganoff with wild rice

Beef and mushroom stroganoff. Chicken stroganoff a first.

chicken leek & mushroom stroganoff recipe box #Riverford #stroganoff pic.twitter.com/azp7zwvl6r

— Keith Parkins (@keithpp) April 7, 2024

ingredients

– chestnut mushrooms

– leek

– strips of chicken breast

– parsley

– garlic clove

– creme fraiche

– wild black rice

method

Simmer wild black rice for around 35 minutes.

Slice leek, cook in pan medium high heat for about 35 minutes. Remove to add back later

Add chicken strips to hot pan, a splash of olive oil. Turn. Cook for about five minutes until brown. Remove and set aside for later.

Add sliced chestnut mushrooms to the pan. Dry fry for a couple of minutes, then add a slosh of oil.

Return the chicken to the pan.

Add clove of garlic, leek, paprika, smoked paprika and herbes de Provence.

Add a splash of white wine.

Add creme fraiche.

Add the parsley, a squeeze of fresh lemon.

Plate, drain and add the rice

thoughts

chicken leek & mushroom stroganoff with wild black rice #Riverford #stroganoff pic.twitter.com/CBljli3iFq

— Keith Parkins (@keithpp) April 7, 2024

I enjoy beef or mushroom stroganoff, not this dish

Stuffed red pepper and tomatoes

Lacking one large tomato, improvised with four medium sized tomatoes, with cooking time adjusted.

ingredients

– one red pepper

– one large tomato or four average size

– minced beef

– half a mug of risotto rice

– stick of celery

– onion

– carrot

– garlic

– bouillon powder

method

Prepare the stock, half a stick of celery, half a carrot sliced, garlic clove, boullion powder, pan of water, season with salt and ground black pepper, bring to the blil, summer for at least an hour.

Pan, medium high heat,  slosh of extra virgin olive oil, add half a sliced onion, celery stick, carrot, garlic. Cook for a few minutes until soft.

Add mince beef. Stir to break up, until brown.

Add half a mug of risotto rice. Stir. When turned translucent, add half a glass of red wine. Stir.

Add stock, stir, add stock, stir. Repeat for ten minutes.

Add contents of pan to pepper and tomato.

Fan oven 150C for 30 minutes. Twenty minutes for tomatoes if not one large tomato.

thoughts

Very tasty. First time I’ve got this correct.

But, 100g minced beef, I think maybe 150g next time. Increase cooking time to 45 minutes (30 minutes if four medium sized tomatoes.

Crispy flatbread with ham cheese and cherry tomatoes

Easy to make in a large pan.

Adapted from Jamie Oliver One.

Mix flour, water, Greek yoghurt (I used crème fraiche),  a pinch of salt, to create a batter.

Hot pan, medium heat, a splash of olive oil, pour in the batter.

Cook for a few minutes until starts to bubble.

Add the fillings. Can be anything you choose. I used bits of ham, Lincolnshire Poacher cheese and cherry tomatoes, sliced in half, then in quarters. I would have added a sliced onion (but lacked). Sprinkle a little ground black pepper.

Fold over, cook both sides for a couple of minutes.

Plate.

Tasty

I used too little batter, too thin (too much water, too little flour), self rising flour not strong bread flour, hence thin and crispy, fell to pieces when turned. Nevertheless very tasty.

Fried potatoes with courgette and mushrooms

When staying on a vineyard, I would in the evening cook salmon with potatoes. I would save half the potatoes cold for the next day. These I would slice, cook in olive oil with sliced aubergine fresh from the vegetable patch. Delicious

This recipe takes what I used to cook at the vineyard  to another level.

Changes I have made to the original recipe, apart from using olive oil not cheap vegetable oil, par boil the potatoes for ten minutes, drain, then slice, and accompany the dish with a chunk of buttered wholemeal or sourdough bread.

ingredients

– mushrooms
– courgette
– two medium size potatoes
– one onion

method

Fried potatoes with courgette and mushrooms pic.twitter.com/pkem79VwvR

— Keith Parkins (@keithpp) March 14, 2024

Fried potatoes with courgette and mushrooms pic.twitter.com/zp8SE6mSEo

— Keith Parkins (@keithpp) March 14, 2024

Fried potatoes with courgette and mushrooms pic.twitter.com/D8Xq1FckXz

— Keith Parkins (@keithpp) March 14, 2024

Fried potatoes with courgette and mushrooms pic.twitter.com/jZfIEE9WdD

— Keith Parkins (@keithpp) March 14, 2024

Par boil the potatoes for ten minutes. Drain, slice.

Hot pan, dry fry or cook in olive oil the sliced  mushrooms.

Slice the courgette. Add to the pan, add olive oil if dry fried the mushrooms.

Season with salt and ground black pepper,  cook until courgette slices brown on both sides. A couple of minutes.

Remove the contents of the pan. Set aside to return later.

Add the sliced potatoes. Cook for five minutes. Add the sliced onion, season with salt and ground black pepper, cook for a further three minutes.

Return the courgette and mushrooms to the hot pan.

Plate.

thoughts

Fried potatoes with courgette and mushrooms pic.twitter.com/MSmN98sqFn

— Keith Parkins (@keithpp) March 14, 2024

Very tasty.

I used the olive oil from jarred vegetables.

Resist the tempation to soak in hot soapy water and wash the oily pan. Save for mushroom risotto the next day.

Chicken risotto

Chicken risotto using leftover chicken from Christmas dinner.
Adapted from Jamie Oliver turkey risotto.
ingredients
– chicken skin
– sprig of fresh rosemary (or any woody herb)
– onion
– stick of celery
– carrot
– garlic vlove
– chicken or veg stock-
– half a mug of Arborio risotto rice
– Lincolnshire Poacher cheese
– chicken
– knob of butter
– extra virgin olive oil
method
Lettover chicken skin from the bottom of the carcass into a large frying pan , medium heat so the fat naturally renders out and it becomes super-crisp, like crackling, turning halfway.
When it’s golden, strip in the rosemary leaves to crisp up for just 10 seconds, then scoop the crispy skin and rosemary on to a plate, tovsetvasidevfor later. Save the chicken fat for later.
Half an  onion, celery, stick, carrot,  inely chop . One garlic clove finely chopped.
Add to the pan of fat to a medium heat, a knob of buttrr, a splash of olive oil. then add the veg and fry for 10 minutes, cook fora couple of minutes until soft. stirring occasionally
The stock into a separate pan and bring to a simmer on a low heat.
Stir the rice into the veg for a couple of minutes until turns translucent. then pour in the Prosecco. Let it cook away, then start adding the stock, a ladleful at a time, letting each one cook away before adding more. Keep a close eye on it and stir constantly for 17 minutes, or until the rice is cooked but still retains its shape.
Meanwhile, finely chop the chicken meat, stirring it into the pan halfway through.
Ather around seventeen minutes, turn off the heat stir in the cheese,knob of butter,, splash of olive oil .
Leave to rest for a couple of minutes.
Plate.
thoughts
A very tasty dish. I overcooked the ride, cooked for twenty minutes. I should have needed Jamie Oliver’s onlyseventeen minutes. The chicken is already cooked, only needs reheating.