Archive for the ‘food’ Category

Exotic mushroom stroganoff with basmati rice

January 25, 2022

A mix of exotic mushrooms, plus chestnut mushrooms.

Would I be better off using exotic mushrooms in a stir fry, would the nuances of taste and texture be lost in a stroganoff?

Dry cook mushrooms in a hot pan. No oil.

Add sliced red onion, sliced two garlic cloves.

Season with salt and pepper.

Add olive oil.

Add four silver skin onions finely sliced.

A pinch of paprika.

Add stems of parsley.

Add white wine. Simmer.

Add crème fraiche. Simmer.

Add parsley leaves.

In parallel basmati rice with wild rice. Cold salted water bring to the boil, simmer for around ten minutes.

Serve exotic mushroom stroganoff with the basmati and wild rice.

Very tasty dish. Could have done with a little more salt in the water for the rice.

I thought the cream would mask the nuances of the exotic mushrooms, the taste and texture, to my pleasant surprise did not. The silver shin onions added texture, a crunch and a sharp acidic bite.

The big difference, actually two big differences to mushroom stroganoff, the obvious one, use of exotic mushrooms, the other reverse of order, mushrooms first and dry fry.

Thanks to Jamie Oliver video on youtube How to Make Mushroom Stroganoff. The recipe published in Jamie Oliver Veg. [see Jamie Oliver Mushroom stroganoff]



Cauliflower cheese

January 23, 2022

Left-overs from cauliflower steak ideal for cauliflower cheese.

Slice off the little florets. Halve, quarter, any that are too big.

Hot pan, olive oil, drop in the cauliflower florets.

Season with salt and pepper.

Add a couple of knobs of butter.

Add a sprinkling of paprika.

Add double cream or extra thick single cream.

Add vintage Lincolnshire Poacher cheese. Save half for later.

If need, add a little milk.

Simmer.

Empty into an oven-proof tray.

Sprinkle the remaining cheese on top.

Season with a little salt and pepper.

Fan oven 150C for an hour.

What comes out an hour later, not the creamy white cauliflower cheese familiar with. This is cauliflower cheese taken to another level.

Served to accompany pork chops and Hesselback potatoes.

Loosely based on bacon cauliflower cheese on toast from Ramsay in 10. Also drawn upon mushroom stroganoff.

Bacon cauliflower cheese on toast I will try next.





Cauliflower steak con salsa verde

January 22, 2022


Get some colour on there. No colour, no flavour. — Gordon Ramsey

Cauliflower steak with salsa verde served with Italian new potatoes.

cauliflower steak

One cauliflower, slice down the middle for one or two steaks.

Save what is left for another dish. Suggestions?

Hot pan, olive oil, gently lay in the steak or steaks.

Season with salt and pepper.

Add to the pan a couple of cloves of garlic, crushed.

Add a couple of knobs of butter.

Add segments of a satsuma.

After a couple of minutes, check cauliflower steaks are brown, turn over.

Turn down the heat, add stock. Leave to simmer for a couple of minutes.

Turn heat back up when liquid has almost gone. Add a couple more knobs of butter. Spoon over the cauliflower steak.

Remove to a plate.

Add half the juices from the pan.

toasted walnuts (or almonds)

Break walnut halves into smaller pieces.

Toast walnut pieces in a metal foil tray in a hot oven (fan 150C).

Remove from oven for later.

salsa verde

Banana shallot slice in half lengthways. One half cross slice, add to a bowl.

Fresh mint and parsley, scrunch and roll up as a big fat cigar, slice, but do not overdue it, as do not wish to bleed.

Add to the bowl.

Add remaining shallot.

Season with salt and pepper.

Add honey, olive oil and red wine vinegar.

Add a couple of silver skin onions.

Add half of the toasted nuts.

Mix as would toss a salad.

Serve by topping the cauliflower steak. Add the remaining roasted nuts on top.

new potatoes

Scrape new potatoes, add to pot of boiling salted water. Simmer for around 20 minutes.

Serve with the cauliflower and salsa verde.

The remaining juices from the cauliflower pan, pour over the new potatoes.

thoughts

I expected the cauliflower steak to taste of, cauliflower. To my pleasant surprise it did not.

A very tasty dish.

More or less follows Gordon Ramsey 10 Minutes on youtube. The main difference, I lacked dill, satsuma segments for lemon, walnut for almond, local honey not sugar and I forgot to add herbs de Provence to the salsa verde. The cauliflower steaks could have been a little thicker.

Note: The recipe in Ramsey in10 differs from the video.



Mushroom stroganoff

January 18, 2022

A variation of beef stroganoff sans beef.

A selection of different mushrooms, one onion, garlic clove.

Finely slice the mushrooms, quarter the large mushrooms, then finely slice, chop the onion and garlic clove.

Hot pan, splash of olive oil, add the onions. Cook until brown. Add the chopped garlic clove.

Add the sliced mushrooms, season with salt and pepper, add a little olive olive. Cook down until softened

Add paprika. Stir in.

Add white wine. Simmer for a couple of minutes.

Add crème fraiche. Stir in and simmer.

Served with mashed potatoes. Could be basmati rice, but (slight cheat) M&S mash to hand, glass oven-proof casserole dish 30-35 minutes fan oven 170C. Cooks in parallel whilst cooking the mushrooms.

Delicious, very tasty. Was not sure if it would work with mash, but it did.

Why was it so tasty? I put this down to using very high quality cold pressed extra virgin olive oil from Lesbos.

I could also have added a small knob of butter.

Quality of ingredients matters. Never skimp on quality of ingredients.

This can be prepared as a vegan dish using soy cream, but I do not recommend.

Dismal farmers market mid-January Castle Hill

January 15, 2022

Frost overnight, morning wet and foggy.

City centre surprisingly busy, as was Steep Hill and Bailgate. During the week, city centre deserted.

Walk and Ride to Lincoln Cathedral.



Lincoln farmers market a dismal affair. Never good in the winter, but having been pleasantly surprised by the number of stalls for the December market, and critical of packing up early, a pity have not kept up the momentum, as today very few stalls.

Beer and gin stalls were not there. No vegetables. The only stall worth visiting Lincolnshire Poacher Cheese, and the only reason I was there.

Yes, Redhill Farm stall worth a visit, but, with their shop in Bailgate, I always visit their shop where there is a larger choice.

Fish stall does not make up for the loss of the fishmonger from Lincoln Central Market. Most maybe all of the fish smoked.

Lincoln Central Market at 131,318 views the most viewed photo of 2021.

Off cheese stall, Lincolnshire Poacher Cheese, Cornish Yarg, unpasteurised milk, and oat biscuits.

Secret ingredient for cottage pie, thin strips Lincolnshire Poacher Cheese on top of the mashed potato.

From Redhill Farm shop, ham, Lincolnshire sausages, and a bottle of milk. A real glass bottle of milk, return the glass bottle.

From greengrocer back of Bailgate, three different types of mushrooms (for mushroom stroganoff).

Elite on the Bail packed.

Looked at glassware in junk shop.

Walked back down Steep Hill.

Top end of High Street binge drinking bars packed with drunken scum spilling into the streets, doing their best to spread coronavirus.

Cappuccino at Madame Waffle. A mistake. Excellent as espresso, a disappointment as a cappuccino.

Just make bus before it leaves.




Cottage Pie revisited

January 6, 2022

Olive oil, mince, the sauce, tomato purée, red wine, evaporated, cook for 3 minutes, potato, mash, season, golden,18-20 minutes, crispy, shepherds pie, done. — Gordon Ramsey

Cottage pie Boxing Day. I had never tried before. It was excellent, let’s try again.

One onion, one carrot, clove of garlic chopped, in a hot pan with olive oil until brown.

Remove from pan and put to one side.

Add mince beef, season with salt (I neglected the salt), cook until brown.

Return chopped onion and carrot to the pan.

Add gravy, a slosh of red wine, simmer until nearly all the liquid has gone (I possibly should have simmered a little longer).

Add tomato puree, mix in.

Add a handful of fresh peas (I forgot the peas).

Place in an oven proof dish.

Add mashed potato as a topping. Fluff up with a fork.

Here I cheated. Never be afraid to cheat and take short cuts. Mashed potato from M&S.

Add the secret ingredient. Thin strips of vintage Lincolnshire Poacher cheese on top of the mashed potato.

Place in fan oven 200C 30-35 minutes.

Cottage pie should be brown and crispy on top.

Excellent, very tasty. I could not believe how good it was. Except it wasn’t, at least not as good as before.

Different mince. Maine difference, different mash potato, overdid the cheese. And poor quality olive oil from M&S. Previous attempt, high quality cold pressed extra virgin olive oil from Greece.

Less minced beef than before.

I made sufficient for three to four people. The question now is, once cooled, can I keep in the fridge for a couple of days then hot it up in the oven? From previous attempt, yes, but this time less time in the oven.

Note

  • shepherd’s pie – lamb
  • cottage pie – beef

Thanks to Gordon Ramsey for guidance, upon which I improvised.

Hasselback potatoes with pigs in blankets

January 5, 2022

What to do with pigs in blankets from Christmas?

Hasselback potatoes surrounded by pigs in blankets covered with a mix of chopped onion, garlic clove and walnut mixed with olive oil.

Hasselback potatoes: Thinly slice potatoes, use two bamboo sticks either side to prevent sliced all the way through. A little olive oil and salt.

Surround potatoes with pigs in blankets.

Small onion, clove of garlic, walnuts, chop, mix with a little olive oil a pinch of salt, top the potatoes.

Top with a couple of over ripe cherry tomatoes.

Fan oven 180C for 60 minutes.

Serve with garden peas.

Gnocchi with mushrooms and Lincolnshire sausage

January 4, 2022

This is my adaptation of Pasta with Lincolnshire sausage, which in turn is an adaptation of ‘pasta with local sausage’ from Eating With Friends (Kennedy special edition no 13: 2021).



Heat sliced mushrooms with olive oil in a pan until brown. Add a couple of cloves of garlic and small onion chopped. Remove from pan to add back later.

Sausage meat in the pan, heat until brown. Return the mushrooms.

In a pan of salted water, add gnocchi. Simmer for a couple of minutes. Scoop out the gnocchi as rise to the surface, add the the pan with mushrooms and sausage meat.

Add crème fraiche to the pan, a little of the gnocchi water. Leave to simmer for a couple of minutes.

Serve.

Not great. What could I do to improve?

Gnocchi did not rise to the surface. Why I do not know.

Pasta with Lincolnshire sausage

December 28, 2021

Adaption of ‘pasta with local sausage’ from Eating With Friends (Kennedy special edition no 13: 2021).

ingredients

  • garlic clove
  • onion
  • 200g best sausage meat
  • 200g pasta
  • over ripe tomatoes
  • red wine
  • oregano
  • salt and pepper to season

method

Sausage meat in a pan with olive oil. Cook until brown. Remove for later.

Add one chopped opinion and garlic clove. When brown, return the sausage meat.

Slosh of red wine.

Sprinkle with dried oregano.

Add over ripe tomatoes.

Add a little tomato puree.

Leave to simmer.

In a pan of boiling water, pasta for five minutes.

Add pasta, a little of the pasta water. Simmer for one minute.

Serve.

Eating With Friends

Eating With Friends was conceived as an idea during the most difficult months of the pandemic. — Chris Kontos

Eating With Friends a Kennedy special edition for when we were in lockdown, people eating at home, a selection of recipes, essays, drawings and photos.  Recipes from friends ad favourite restaurants.

In his editorial Chris Kontos (editor in chief Kennedy) mentions a favourite dish h e likes to cook, pasta with local sausage. Each island its own distinct sausage.

My adaption, keeping to the theme, Pasta with Lincolnshire sausages. I did not have to skin the sausages, I asked Redhill Farm for the sausage meat they use for their excellent Lincolnshire sausages.

On a Greek island, would pick oregano growing wild. I used dried dried oregano, sprinkling a little, not sure how much to use.

Kennedy Magazine is a biannual journal based in Athens, Greece. Its aim is to explore the views and ideas of certain individuals that have influenced our aesthetics and cultural wanderings in one way or another.

Kennedy Magazine on sale in Foyer Espresso Bar, one of several top end magazines including Standart.

Also found in Anana coffee shop.

On his Road Trip to Greece, Gordon Ramsey and friends visit a local sausage maker.

— to be continued–

Salmon fillet with jacket potato

December 27, 2021

Jacket potato 120 minutes fan oven 150C.

Metal skewer through potatoe helps inside to cook. Turn over a couple of times.

Salmon fillet, drizzle with olive oil, season with salt and pepper. Fan oven 180C for 20 minutes.

Serve potato cut in half, season with salt, lashings of butter.

The last of fresh salmon. Food stalls are being kicked out of Lincoln Central Market.

Salmon adaptation from Together latest cook book from Jamie Oliver.


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