Archive for the ‘recipes’ Category

Stir-fry patty pan squash mushrooms sugar snap peas with rice noodles and peanut butter

September 24, 2022

Not often I cook a vegan dish.

Loosely based on a recipe from Riverford.

ingredients

  • patty pan summer squash
  • red onion
  • mushrooms
  • two garlic cloves
  • rice noodles
  • peanut butter

method

Hot pan, a little oil.

Add diced red onion.

Add sliced mushrooms.

Add chunks of patty pan squash.

Rice noodles four minutes in lightly salted water.

Drain the noodles. Save the water. Add noodles to the hot pan.

Make vegetable stock, half a mug of noodle water. Add to pan and simmer.

Add a large dollop of peanut butter.

thoughts

Unusual for a vegan dish, tasty. Addition of peanut butter takes to another level.

I did not add any herbs, but I did sprinkle a little herbes de Provence and ras el hanout.

Chicken and mushroom puff pastry pie

September 15, 2022

Loosely based on Jamie’s One-Pan Wonders chicken and mushroom puff pie. [see Channel 4 Jamie’s One-Pan Wonders (episode two) and One]

ingredients

  • two de-boned and diced chicken thighs
  • mushrooms
  • spring onions
  • milk (double cream)
  • knob of butter
  • French mustard
  • puff pastry sheets (slabs of puff pastry)
  • water cress and mixed salad

method

Puff pastry, place in baking trays, cut a border but not all the way through. Cross hatch lightly score. Coat with a few drops of milk. Fan oven 200C for twenty minutes.

Chicken in a hot pan, a little olive oil, until brown. Season with salt and pepper, herbes de Provence.

Add sliced spring onions.

Add mushrooms, cook until brown and wilted.

Add a little milk, double cream, a knob of butter, sprinkle with flour. Season with salt and pepper.

Add French mustard.

Simmer.

Remove puff pastry from the oven. Cut out the lid. Drop in watercress and mixed salad. Scoop in chicken and mushrooms. Replace lid.

Serve

oh my lawdy

Oh my lawdy. I could not believe how good.

I am no fan of pies. Never know what rubbish contained therein unless from a reputable butcher or baker.

Nor have I ever prepared or cooked a pie.

I could not believe how good.

The pastry was tasty, as were the contents.

I did not evenly scoop out and distribute the chicken and mushrooms into the pies.

One pie left. Save for another day and reheat. Will it be as good?

I could not find anywhere puff pastry sheets. I used frozen puff pastry slabs from Iceland.

Crushed potatoes with broad beans and peas

September 12, 2022

From Summer Kitchens, a Ukrainian dish by Olia Hercules.

Season long gone for fresh peas and broad beans, use frozen.

ingredients

  • Boston new potatoes
  • broad beans
  • peas
  • small onion
  • spring onions
  • crème fraiche (double cream)
  • knob of butter
  • strips of streaky bacon
  • season with salt and pepper

method

New potatoes, scrape, add to pan of cold salted water, bring to the boil. Simmer for around twenty minutes.

Broad beans and peas cook in boiling water for a little over five minutes.

Peas, add to pan after broad beans when water comes back to boil.

Thin strips of streaky bacon in a hot pan medium heat until turning brown and starting to crisp.

Add a little oil. Add onions, cook a couple of minutes until soft.

Decant water from new potatoes and broad beans and peas. Crush but not mash.

Add crushed potatoes and broad beans and peas to bacon and sliced onions.

Add spring onions.

Add and stir in double cream (I lacked crème fraiche).

Add a knob of butter.

Season with salt and pepper.

Serve.

Hot tip: When broad beans are not in season, use frozen broad beans. When new potatoes out of season, a couple of baked potatoes in the oven, scoop the cooked potatoes out of their skin. Personally I prefer to use what is in season.

thoughts

A very tasty dish.

Crush potatoes with broad beans and peas in the pot after decanted water, then into the frying pan with bacon and onions. Keep moving else will start to burn and stick to the pin.

Crush not mash, to keep texture of the potatoes.

Slow roast rolled pork belly with roast fennel and roast potatoes

September 11, 2022

Loosely based on rolled pork belly from Jamie’s One-Pan Wonders (Channel 4 episode three) and One.

Marinate the pork belly, roll and tie with string.

I used the spice rub Olia Hercules uses in Summer Kitchens for slow roast belly pork.

  • honey
  • French mustard
  • red wine vinegar
  • salt
  • crushed garlic clove

Roll, tie with string, leave for a couple of hours or overnight.

Fan oven 220C for an hour. Place the pork on a rack, a baking tray below to catch the dripping fat.

i did not expect smoke to come out of the oven. What was burning, the marinade or the pork?

Slice ends off the fennel. Save the fronds. Halve the fennel, then halve again to give quarters.

Par boil potatoes for ten minutes.

Toss fennel and drained potatoes in the baking tray. Sprinkle with olive oil. Season with salt and pepper.

Place back in the oven. 180C for an hour and a half. Occasionally turn the fennel and potatoes.

The result, a charred black gnarled crispy crackling, juicy on the inside.

Fresh or frozen peas for five minutes or so in the potato water.

When fennel and potatoes are removed from the pan, add the water used for potatoes and peas to make delicious gravy. I mixed with a little stock and added a little white wine. Ideally red wine but none to hand.

I did not as Jamie Oliver make a risotto. I make a risotto in the spring with asparagus and fresh peas. It seemed a waste not to roast potatoes in the pan with the fennel dripped on by the slow roasting belly pork. The contents of the pan make delicious gravy.

Everything sourced locally

  • fennel – market stall
  • potatoes – green grocer
  • free range pork – Redhill Farm shop

Saving on washing up, the philosophy of Jamie’s One-Pan Wonders? Not really. Maybe only one pan, but a lot of work to clean the rack on which the roast pork was sitting in the hot oven, dripping fat to the pan below.

Channel 4 series Jamie’s One-Pan Wonders highly recommended.

Slow-roast free range pork ribs with kraut and dried fruit

August 21, 2022

Dinner for Ukraine, dinner with Jamie Oliver on Maundy Thursday several weeks ago, a fund raiser for Cook for Ukraine, the main dish was slow-roast belly pork. It was amazing, as were all the other dishes.

When I last tried this dish, slow-roast belly pork with kraut and dried fruit, I followed the dish by Olia Hercules in Summer Kitchens. Today, try something different.

When look in a butcher, usually see slices of belly pork, rather than a whole piece. I thought try with slices. But, late to butcher, everything packed away. I said what I wanted, was given pork ribs.

Four pork ribs from Redhill farm shop, free range pork.

The night before, prepare a spice mix with which to coat the pork, mix in a bowl, then apply.

  • olive oil
  • Dijon mustard
  • salt
  • two crushed garlic cloves
  • red wine vinegar (or cider vinegar)
  • Lincolnshire honey

This would usually be applied to the top of the belly pork. Slices, I am applying to the side.

Pork suspended on celery sticks and long thin carrots.

Leave for an hour or so, then in the fridge overnight, take out an hour or so in the morning before putting in the oven. Fridge was full, I left at ambient temperature overnight.

Fan oven 180C for 15-20 minutes, then turn down the oven to 140C for an hour.

  • sauerkraut with carrot
  • medium onion
  • dried apricots
  • dates (or prunes)
  • two small apples (or larger apple)
  • toasted then crushed coriander, caraway and fennel seeds

Toast coriander, caraway and fennel seeds, then crush. Save for later.

In a frying pan, hot oil, roughly chopped onion until soft and turning brown.

Add to the pan, sauerkraut, dried fruit roughly chopped, toasted crushed seeds, then after five minutes add and mix in thinly sliced apple.

Remove roast pork from baking tin. Tip in contents of frying pan. Nestle pork on top. Fan oven 140C for two hours.

I quickly knocked out a stock, with added water from the pan with new potatoes and fresh peas, added to vacated baking tray and made delicious gravy.

Ideally served with new potatoes. I served with roast potatoes. Par boil potatoes, then in a tin with olive oil doused on top. As I feared, temperature was not hot enough.

Served with Boston new potatoes par boiled then roasted and fresh peas, accompanied by Brew Dog Punk IPA, though I would have preferred a medium sweet red wine from Moldova.

OMG this was good. My first attempt, was excellent, but good as it was, I did not feel as good as what was served by Jamie Oliver, which left me a little disappointed. My second attempt exceeded what we were served at Dinner for Ukraine. But that was with a piece of belly pork, cross cut on top.

How with slices? I was not sure of timing, but decided to keep as with a piece of belly pork. At first I thought burnt, but surprisingly not, succulent and tasty pork. Two to eat, two saved cold to eat another day cold.

I do not know why, this attempt, the pork melted away, cf kleftiko slow-cooked lamb many hours in a wood-fired clay oven.

Obtain the belly pork from a top class family butcher. Ask them to cross hatch score the belly pork or if slices score.

Usually belly pork is sold as slices. I was curious, the same cooking time if I cook four slices? It turned out yes.

What I do not know, the recipe I used from the excellent Summer Kitchen, the same recipe at Dinner for Ukraine?

Very rich as though cooked in wine. I think a combination of factors, fruit, honey, red wine vinegar, slow roasted.

Crushed potatoes with broad beans and peas

August 20, 2022

From Summer Kitchens, a Ukrainian dish by Olia Hercules.

The last time I tried this dish, I thought would be my last time this year, broad beans need to be young and fresh, and they were neither. But the broad beans were young and fresh, I was eating as I podded them. Today, I tried frozen broad beans with a few frozen peas.

The last time I overcooked the bacon to the point of burnt. Worked out quite well, crispy.

ingredients

  • Boston new potatoes
  • broad beans
  • peas
  • small onion
  • spring onions
  • crème fraiche (double cream)
  • knob of butter
  • strips of streaky bacon
  • season with salt and pepper

method

New potatoes, scrape, add to pan of cold salted water, bring to the boil. Simmer for around twenty minutes.

Broad beans and peas cook in boiling water for a little over five minutes.

Peas, add to pan after broad beans when water comes back to boil.

Thin strips of streaky bacon in a hot pan medium heat until turning brown.

Add a little oil. Add onions, cook a couple of minutes until soft.

Decant water from new potatoes and broad beans and peas. Crush but not mash.

Add crushed potatoes and broad beans and peas to bacon and sliced onions.

Add spring onions.

Add and stir in double cream.

Add a knob of butter.

Season with salt and pepper.

Serve.

Hot tip: When broad beans are not in season, use frozen broad beans. When new potatoes out of season, a couple of baked potatoes in the oven, scoop the cooked potatoes out of their skin. Personally I prefer to use what is in season.

thoughts

A very tasty dish.

Crush potatoes with broad beans and peas in the pot after decanted water, then into the frying pan with bacon and onions. Keep moving else will start to burn and stick to the pin. The first time I have succeeded with not burning to the bottom of the pan.

Crush not mash, to keep texture of the potatoes.

I thought previously I had overdone the bacon. Not only crisp and brown, started to smoke. But actually no, lovely and crispy, added texture, slightly salty.

I overdid the double cream, which I used as no crème

Meatballs with tomato sauce and rice

August 18, 2022

What to do with meatballs from Redhill Farm shop?

meatballs

Hot pan with olive oil. Turn frequently.

tomato sauce

Thinly slice lengthways red chilli, strip out seeds, slice into small pieces.

Chop two garlic cloves

Add chilli and garlic to a hot pan with a splash of olive oil.

Empty can of tomatoes, break up the tomatoes, add a little water to the can, empty in the pan, stir and leave to simmer. If wish, a handful of peas.

rice

Half a mug of rice. Mug of cold water. Bring to the boil and simmer.

thoughts

Too many mistakes.

Compared with meatballs in rice at Ole Olé last week, a disaster.

Meatballs nowhere near as good. That is probably down to my cooking.

Tomatoes sauce, did not not need half a can of water. A little water, of iNt.

Too much seasoning. Did not need added salt and pepper, and no eat paprika.

Broad beans and green beans gnocchi

August 15, 2022

Loosely based on a recipe from Riverford, and variation of my previous attempts. [see Courgette broad bean and pea gnocchi]

ingredients

  • broad beans
  • peas
  • garlic clove
  • courgette
  • olive oil or rapeseed oil
  • potato gnocchi
  • white wine (beer)
  • crème fraîche (double cream)
  • Lincolnshire Poacher cheese
  • salt and pepper to season

method

  • Pod the broad beans.
  • Peel and finely chop garlic clove.
  • Trim the ends away from the courgette, cut into into pieces, roughly the same size as the gnocchi.
  • Splash of oil in a hot frying pan, add the sliced courgette. Season with a little salt and pepper and fry over a medium heat for 6-8 minutes, until starting to soften.
  • Whilst the courgette cooking, pan of water up to a rolling boil.
  • Drop the gnocchi in the pot of boiling water. Cook for about 3-4 minutes. Gnocchi float to the surface when cooked.
  • While the gnocchi cooks, add beer, garlic, green beans and broad beans to the courgette. Let the wine simmer and reduce until almost gone. Remove the pan from the heat, add and stir in the crème fraiche (double cream) and Lincolnshire Poacher cheese.
  • When cooked the gnocchi will float to the surface. Fish out and add to the frying pan. Mix well. Add a little salt and pepper if needed.
  • Serve.

thoughts

Tasty and creamy.

I did not have everything I needed, namely white wine and crème fraiche. Improvise.

Used beer instead of white wine, double cream instead of crème fraiche.

I would have added more double cream but needed later for strawberries. It turned out, together witha knob of butter, creamy.

Fresh courgettes from the garden, but only tiny. Last year I allowed courgettes to grow too large. This year I am watching every day. Flowers, but only tiny courgettes.

Lamb ravioli with tomato sauce

August 9, 2022

Fresh pasta and tomato sauce from Nonna Juana Deli.

I have not tried lamb ravioli before, or tomato sauce.

Preparation could not be easier.

  • bring a pot of water to the boil (with a little added salt)
  • add tomato sauce to a pan on low heat and gently simmer for a couple of minutes
  • add pasta simmer for one to two minutes
  • add a little pasta water to the tomato sauce
  • drain the pasta
  • add pasta to tomato sauce
  • serve pasta with the tomato sauce

Soak up what is left of the tomato sauce with chunks of artisan bread.

I added four overripe charry tomatoes to the tomato sauce (optional).

Followed by affogato. Later espresso tonic (excellent on a hot day).

Mushroom ravioli with butter

August 7, 2022

My last attempt at mushroom ravioli was something of a disaster. Butter too long in the pan, brown instead of golden yellow.

Try again.

Preparation could not be easier.

  • bring a pot of water to the boil (with a little added salt)
  • add pasta simmer for three to four minutes
  • add a knob of butter to a pan on low heat remove from heat as melts
  • add a little pasta water to the butter
  • drain the pasta
  • add pasta to melted butter
  • serve pasta with the melted butter

Preparation could not be easier, but sometimes things go wrong. Not today. Timed just right. The only mistake, did not sufficiently drain the pasta, with result a little too much of the pasta water in with the butter, otherwise fine.

Soak up what is left of the butter with a little bread.


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