Archive for the ‘recipes’ Category

Lincolnshire sausages broad beans and tinned tomatoes casserole

July 4, 2022

An idea from James Martin. Not even loosely based on as could make no sense of his recipe. [see Tomato, Sausage and Bean Casserole]

Slicing Lincolnshire sausages when browned, opens them up. [see below an idea from Jamie Oliver]

Use broad beans instead of canned beans.

ingredients

  • peas
  • broad beans
  • leak
  • celery
  • red pepper
  • new potatoes
  • rashers of streaky bacon
  • Lincolnshire sausages
  • paprika
  • Herbes de Provence
  • French mustard
  • can of tinned tomatoes
  • red wine

method

Hot pan with a little oil. Cook Lincolnshire sausages for around ten minutes until brown. Remove to a plate.

Add streaky bacon cut into strips. Cook until crisp and brown.

Add vegetables, sliced into pieces. Cook until soft and brown. Season with salt and pepper. Add a little paprika. Add a little Herbes de Provence. Add a little tomato paste. Add large teaspoonful of French mustard.

Slice Lincolnshire sausages. Place in the bottom of a casserole dish.

Add vegetables from pan to casserole dish.

Add new potatoes.

Empty can of tomatoes. Fill can with water, add to casserole dish.

Add red wine.

Calamity. Casserole dish filled to the brim. Dish out to a second casserole dish, including two Lincolnshire sausages.

Fan oven 150C for around an hour.

thoughts

Very tasty.

I have never cooked a casserole dish before. Temperature and time an educated guess, appeared to be about right. Potatoes maybe a few minutes longer.

What to do with more than sufficient for three people? I was going to eat one casserole dish only. Thought yes, but fish out the sausages from second dish. I could have left, let cool, then reheat. With what is left add sausages, maybe a little extra vegetables, then reheat another day. But first allow to cool, then in the fridge.

Mushroom ravioli with butter and crème fraiche

June 30, 2022

Pasta box from Nonna Juana Deli surprising large. Learn why when open up, the ravioli neatly lined up, though does not remain like that for long.

Preparation could not be easier.

  • bring a pot of water to the boil (no added salt)
  • add pasta simmer for four minutes
  • add butter and crème fraiche to a pan on low heat remove from heat as melts
  • add a little pasta water to the butter and crème fraiche
  • drain the pasta
  • add pasta to melted butter and crème fraiche
  • serve pouring melted butter over the pasta

OMG this was so good.

The organic crème fraiche from Neal’s Yard Dairy carried to another level.

I could have added a little chopped sage to the melted butter, but I think would have distracted from not added to the dish.

if I compare with similar offering from Pasta le Disaster aka Pasta Evangelists, Nonna Juana Deli in another league.

If we compare prices

  • Nonna Juana Deli – £6-50
  • Pasta Evangelists – £8-00

Similar price, but there the similarity ends. The main difference between the two, apart from Pasta Evangelists more expensive, Nonna Juana Deli using quality local ingredients, with Pasta le Disaster paying for the shipping, shipping box, ice blocks, with no guarantee what arrived will be fresh (assuming it actually arrives). And note, Nonna Juana Deli fresh made on site, Pasta le Disaster is produced for Pasta Evangelists.

The only time ravioli of this quality, only it was mushroom tortellini, was at Bottega dei Sapori, a tiny Italian coffee ship in Alton.

Note: The pasta box can be composted, only the lid can be recycled. The grease contaminates the card of the base. For the same reason pizza boxes cannot be recycled.  These boxes are useful for transporting kitchen waste to the compost heap, then deposit the box with its contents onto the compost heap. Can be used several times until box become soggy, then deposit box with contents on the compost heap.

Risotto con verdure di Primavera

June 29, 2022

Risotto Primavera, a classic Italian dish, quite literally spring risotto, using Arborio rice and seasonal spring vegetables.

A dish of two halves, start with stir fry, then simmer, a frying pan and a saucepan, vegetables and rice in the frying pan, vegetable stock in another pot.

Arborio rice named after the commune of Arborio in the northwestern Italian region of Piedmont, Arborio rice is high in amylopectin starch, which is what gives risotto its creamy texture. The oval grains are about a quarter of an inch long and typically white.

Traditionally the hard cheese would be Parmesan, but can use Cheddar or Lincolnshire Poacher.

ingredients

  • onion
  • stick of celery
  • asparagus
  • fresh peas
  • Arborio rice half a mug
  • white wine
  • hard cheese
  • herbs (optional)
  • butter (optional)
  • bouillon powder (for vegetable stock)

method

Slice and dice celery, dice onion.

Pot of water for vegetable stock, stir half a tablespoon of bouillon powder in small amount of water in a mug, then empty into the vegetable stock pot.

Splash of olive oil in large frying pan, toss in the onionvand celery. Gently fry for ten minutes.

An Italian dish, olive oil, but I used cold pressed extra virgin olive oil. 

Pod peas, if pods are green and fresh, top and tail and drop in vegetable stock.

Bend in half asparagus stems. Woody stems that break off, crush, slice into short lengths drop into vegetable stock. Cut off the tips. What is left of the stems, cut into short lengths.

After ten to fifteen minutes of gentle frying of vegetables, drop in the rice and stir into the mix. This stage is critical, monitor, the rice will soak up the moisture, after only a couple of minutes, or sooner if drying out,  a slosh of white wine.

From now on for the next twenty minutes ladle in vegetable stock.

Sprinkle a little salt.

Ten minutes before dish cooked, drop in the asparagus stems.

Five minutes before complete, add the peas and asparagus tips.

Add a knob of butter, then add half of the grated cheese. Leave for a couple of minutes, stirring.

Dish now ready to serve

Sprinkle grated cheese on top of the served dishes. Add herbs if wish. 

thoughts

A very tasty dish.

Ladling of vegetable stock to prevent drying out and burning. As the stock got low, I gently poured from the saucepan, with the lid preventing solids from passing through.  Timing of addition of  asparagus stems, followed by peas and asparagus tips, critical, for crunchy not overcooked. 

May not need all of the vegetable stock, if not, save for another day. If run low, add water. 

Courgette stuffed with minced pork and sweet potato served with basmati rice

August 28, 2021

Last week, left overs from a few days before, a courgette stuffed with minced pork and sweet potato, left over popped in a casserlole dish and when cool, in the fridge

Taken out of the fridge, then when reache room tempeature, fan oven 150C for thirty minutes.

Basmataie rice, brought to the boil in a pan of boiling water, allowed to simmer.

Serve.

Courgette stuffed with minced pork and sweet potato

August 16, 2021

What to do with one large courgette the size of a marrow?

Oversize courgettes sometimes get passed off as marrows. Easy to tell the difference, marrows have longitudinal stripes.

The size of this courgette can be seen by the 30cm ruler laid alongside.

How heavy I do not know, other than more than 2kg.

Cut sweet potato into small chunks, dice half a red onion, finely chop one garlic clove.

Note: I had intended to add a chopped red chilli pepper, but I forgot.

Stuff the discs with the vegetables, any left over sweet potato add around the sides. Sprinkle with with salt, add vegetable stock, a good lashing of extra virgin cold pressed rape seed oil, the left over sweet potatoes scatter around the discs.

Top the discs with minced pork, a little more salt and oil, then sit on top one overripe cherry tomato.

Pop in oven, fan 190C for forty-five minutes.

Time and temperature, a guestimate, nothing more.

Taking out of the oven, I thought I had messed up too high a temperature too long, the minced pork looked burnt to a crisp.

But luckily not, top of the minced pork crisp, inside not.

The proof is in the eating.

Delicious, very tasty dish.

Too much to eat. Three saved for another day, Leave to cool, then casserole dish in the fridge. Reheat and serve with basmati rice.

This dish of course could be made with a marrow, and of course, should not let courgettes grow so so large, pick when small.

Sri Lankan golden masala curry

August 8, 2021

Cut butternut squash and an onion into chunks.

Add to a tray, salt and pepper, cold pressed extra virgin rapeseed oil, fan oven 190C.

I only used half of the butternut squash as large.

Used to dicing, I diced the onion, rather than chunks.

Tomatoes, broccoli, tomatoes, ginger, garlic clove, Sri Lankan spice pot, add after fifteen minutes.

Empty and riince butter beans.

Add butter beans and coconut milk to the vegetables. Cook for a total of 45 minutes.

Delicious.

More than sufficient, save leftovers in casserole dish in fridge for another day, reheat and serve with basmati rice.

Previously I had used sweet potato. Today butternut squash. Dish delicious with either.

Once again fail by Riverford. Punnet of cherry tomatoes covered in plastic. Why? I already had leftover over ripe tomatoes, which I substituted.Tamarind missing. I forget I already had which I could have used.

Ever since Riverford changed delivery day, and I suspect changed where came from, I have experienced problems.

French cuisine

December 24, 2012

French cuisine

French cuisine

Velouté d’oseille fait maison à déguster avec soit une pointe d’asperge, une feuille d’estragon, une pointe d’échalotte fraîche, une feuille de basilic ou une pointe de fois gras. Agneau sauce crème fraîche, oseille, sarriette, thym du jardin… Toast terrine de ceps.

Cream of sorrel, homemade taste with an asparagus tip, a leaf of tarragon, a touch of fresh shallot, a basil leaf or a slice of foie gras. Lamb cream sauce, sorrel, savory, thyme from the garden.

Of memory rate reduction sorrel is a big number math, remove the tail of course you do not throw fresh leaf without putting your butter before, fresh cream liquid is very good, no lemon is acidic enough, no eggs, nothing else, it alters the taste. Cook potatoes in water, mix, blend, finely. Flower of salt, pepper, cloud of nutmeg. And you let melt in the choice, fresh goat cheese, a dollop of foie gras, a raw salmon marinated in lemon juice, drain, etc, and it depends if you want to serve cold or hot, depending. Asparagus, basil, tarragon leaf, fresh shallot tip or bouquet of fresh finely cut grass, or other idea is just a hint that you place on your cream to take a trip in circle with your lips, natural.

Courtesy Laetitia Kava who prepared these delicious dishes last night.

Almond soup

October 4, 2012

Ingredients

200 g of almonds
1.5 l of milk
0.5 l of water
3 pieces of fresh onion
chicken stock
salt and pepper
butter

Method

Boil all the ingredients together until the almonds are boiled.

Put into a mixer.

Add salt and pepper and cold butter to taste.

Serves around eight people.

Many thanks to Adreae Iliadie sous chef at Sunrise Pearl for the recipe.

Sunrise Pearl is a 5* hotel overlooking the sea at Protaras in Cyprus.

Peanut butter cup cakes

August 2, 2012

Peanut butter cup cakes, would I like to try one?

I have to admit, they did not look very appetising, and peanut butter did not sound right, but, yes, I will try one.

Cup cakes are fairly easy to make. At least they seemed so when demonstrated two years running at the the Alton Food Festival. Although why the same chef would wish to demonstrate the same thing two years running I do not know. Maybe that was all she knew.

Climate Rush have a penchant for serving cup cakes.

The peanut butter cup cakes were very very good, surprisingly good.

A lady who also tried, had a long discussion on cup cakes and what went into them. Unlike me, clearly an aficionado of cup cakes.

No recipe, but I will have ….

Leek and Potato Soup

February 3, 2011

Ingredients

1lb leaks (two medium size) washed and trimmed
1oz butter
8oz diced potatoes
1 1/2 pint white stock
salt and pepper

Method

Cut up leeks and cook in butter until soft.

Add the white stock and bring to the boil.

Add the potatoes and bring to the boil.

Simmer for around 15 minutes until potatoes and leeks are cooked.

Purée and season.

Should serve around four people.

This is the best leek and potato soup I have ever tasted.

Many thanks to Bob at the County Restaurant for sharing his recipe.

The County Restaurant, in the ancient Roman city and county town of Lincolnshire, is one of the best kept secrets in Lincoln. Open for lunch Mondays to Fridays (except Bank Holidays).

Jamie Oliver has a variation of leak and potato soup using chicken or vegetable stock and olive oil instead of butter, to which he adds carrots, onions, garlic and celery, seasoned with sea salt and black pepper, which will serve around six to eight people.

Note: Stock is the basis or foundation of all good soups. Stock can be white or brown. White stock is usually made with chicken or veal bones.

Jamie’s stuffed baked potatoes


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