Archive for September, 2009

Ingredients::
8 chicken thighs
1 tsp sea salt flakes
Coleslaw:
1 lb carrots, shredded
1 small white (or red) cabbage, finely shredded
1 red onion, halved and thinly sliced
2 tbsp olive oil
2 tsp black mustard seeds
1 tbsp cumin seeds
2 tbsp white wine vinegar
Handful of coriander leaves
Rosemary Potatoes:
6 oz small new potatoes
3 tbsp olive oil
2 garlic cloves, peeled and chopped
3 sprigs of rosemary

Method::
Heat the oven to 200C

Put the chicken on a rack over a roasting tray and sprinkle with sea salt flakes then roast for 40 to 45 minutes, or until the chicken is crisp and golden
Put the potatoes into a large pan of boiling water and cook for 8 to 10 minutes, or until tender then drain
Heat the olive oil in a large frying pan and sauté the potatoes for a few minutes
Add the garlic and rosemary and heat for a further 2 minutes
Transfer the pan to the oven and roast for 10 minutes, or until crisp and golden
While the chicken and potatoes are cooking, put the prepared carrot, cabbage and red onion into a large bowl
Heat the olive oil in a frying pan, add the mustard seeds and cumin and cook until toasted and starting to pop, add the vinegar and season well
Pour the dressing over the vegetables and toss together
Sprinkle with the coriander

I made these late last night for lunch today. They look absolutely devine, and although not mentioned in the original recipe below I added some lime and lemon zest to the mix. If you chose to make this recipe you may do so or not. I liked the idea, and it makes for a much more attractive pudding.

Ingredients ::
3½ oz unrefined caster sugar
9 fl oz freshly squeezed orange juice
1 fl oz freshly squeezed Lime Juice
3 large eggs, beaten

Method::
Preheat the oven to 180 degrees Celsius

Put half the sugar in a small saucepan with 4 fluid ounces of water and cook over a low heat – stirring occasionally – until the sugar dissolves
When the sugar has completely dissolved, increase the heat and bring to the boil, cook until the mixture starts to caramelise
Pour the caramel into four ramekins – swirl around the sides then put the dishes into a roasting tin
Whisk the orange juice, eggs and remaining sugar together then carefully pour into the ramekins
Pour an inch of boiling water into the roasting tin and bake for 20 minutes or until just set
Leave to cool
Cover and chill overnight

Toying with this dish presently since I had some belly pork in the fridge in need of using. I love Belly Pork, especially when I am in need of some tasty comfort food. I serve usually with Mash (with carrot and spinach mixed in). Heavenly.

Ingredients ::
2 lb piece of belly pork – preferably on the bone
1 Spanish onion, thinly sliced
1 lemon, sliced thinly with skin on
4 whole garlic cloves
1 tbsp fennel seeds
1 tbsp olive oil
Sea salt flakes and freshly ground black pepper

Method::
Pour boiling water over the pork skin, leave to dry, then score the skin about ¼” apart
Rub the skin with olive oil then rub in the sea salt flakes, black pepper and ½ tablespoon of fennel seeds
Place the sliced onion, lemon and garlic cloves into a roasting tin
Put the belly pork on top and sprinkle with the remaining fennel seeds
Roast near the bottom of the oven set to 220°C for 30 minutes, remove from the oven and check to see how close it is to being cooked
Reduce the temperature to 140°C and cook for another twenty minutes or so
Serve with mashed potato and spring greens

The mash is simple. Cook potatoes & carrots until tender, and about 60 seconds before draining add spinach. Mash, add a knob of butter and a fine sprinkling of salt. Add a touch of garlic in the cooking water with the potato for added zing.

Ingredients ::
7 oz garbanzos / chickpeas, soaked overnight
4 oz salt pork, Jamon Serrano or bacon
8 oz pork
4 pints cold water
7 oz white beans or black-eyed peas, soaked overnight
1 lb chard or green beans, chopped
6 oz chorizo
6 oz morcilla or blood sausage
2 cloves
8 peppercorns
3 garlic cloves
2 tsp salt
2 tsp smoked pimentón
1 lb potatoes, peeled and cut into large chunks about 1 1/2 inches across
½ lb pumpkin, peeled and cut into large chunks

Method ::
If using both the chickpeas and beans, drain and put the chickpeas to cook first with the salt pork, fresh pork, and water
Bring to a boil, skim off any impurities then simmer for 30 minutes
Add the drained beans, leave to simmer for 60 minutes then add the chard or green beans, chorizo and morcilla
Crush the cloves and peppercorns in a mortar with the garlic, salt and paprika and add to the pan
When the meat and chickpeas are nearly tender add the potatoes and pumpkin and cook for a further 30 minutes
Remove the pork and sausages and cut into small pieces, serve in soup bowls

1 lb plain flour
½ pint tepid milk
1 oz unsalted butter
½ oz fresh yeast
1 tsp unrefined caster sugar
1 tsp salt

Pre-heat the oven to 200° Celsius
Lightly butter a baking tray

Cream together the yeast and sugar and stir in the milk
Sift the flour and salt into a bowl
Put the butter into a saucepan over a gentle heat and leave to melt
Add the butter and yeast mixture to the flour and mix to form a smooth dough
Leave the dough to rise in a warm draft free place for 45 minutes
Shape the dough into balls and place on the prepared baking tin
Bake in the centre of a preheated oven for 15 to 20 minutes
Serve either hot or cold with butter, homemade strawberry jam and clotted cream (served straight from the fridge)

Base:
4 oz Digestive Biscuits
2 oz butter
Filling:
8 oz cream cheese
2 oz caster sugar
2 large eggs
Grated rind and juice from 1/2 lime
Topping:
4 oz strawberries, sliced
1 tbsp sifted icing sugar
Zest of ½ lime
¼ pint double cream

Place the digestive biscuits into a plastic bag, crush with a rolling pin. Melt the butter, but do not overheat, and mix in the digestive biscuits

Transfer to an 8” spring-form cake tin, press down gently, refrigerate until required

Put the cream cheese and sugar into a bowl and whisk until light and fluffy and increased in volume, add the beaten eggs, lime zest and juice and whisk until combined

Spoon over the biscuit crust and bake at 180 degrees Celsius for 40 minutes, or until set, remove from the oven and leave to go completely cold

Put the double cream, sifted icing sugar and lime zest into a bowl and whisk until it forms soft peaks, place into a piping bag, pipe around the cheesecake and decorate with the sliced strawberries. Refrigerate until ready to serve

Meatballs:
8 oz minced mutton
1 onion – finely chopped
1 egg yolk
1 tbsp fresh white breadcrumbs
1 tbsp freshly chopped parsley leaves
1 tbsp plain flour seasoned with salt and pepper

Sauce:
2 tbsp olive oil
2 cloves of garlic – blanched, skinned then finely chopped
1 lb plum tomatoes – skinned and chopped
¼ pint chicken stock
¼ pint red wine
2 basil leaves, washed, patted dry and chopped
½ tsp of oregano
Salt and black pepper – to taste

Put the mutton, minced onion, lightly beaten egg, breadcrumbs and parsley into a bowl and knead until thoroughly mixed, shape into small balls and coat in a little seasoned flour, tap off the excess. Refrigerate until required

Place the olive oil into a deep frying pan, when hot add the garlic, sweat until translucent and softened

Blitz the tomatoes and add to the onions along with the chicken stock, red wine, basil, oregano, salt and pepper, bring to a boil, then lower heat and simmer and until thickened – approximately 30 minutes

Meanwhile, place equal quantities of butter and olive oil into a frying pan and brown the meatballs in batches, as they are browned place into the pan with the tomato sauce

Serve with Linguini and grated Pecorino Cheese and crusty bread

Ingredients

 2 turkey breasts, chopped
½ tsp ground paprika
½ tsp dried chilli flakes, crushed
½ tsp ground turmeric
2 tsp fresh flat leaf parsley, chopped
½ medium egg, yolk
Pinch of salt

To fry – 1 tbsp olive oil

 Sauce:1 tbsp olive oil
1 small red onion, peeled and finely chopped
2 cloves of garlic, crushed
1 tinned red pepper, finely chopped
1 tbsp white wine vinegar
4 tbsp tomato Frito
1 Marmande tomato, peeled, deseeded and finely chopped
4 fl oz light vegetable stock
Salt and black pepper
Tagliatelle:
9 oz tagliatelle
Salt

Add the first 7 ingredients to the food processor and blend together
Shape into 10 meatballs

Heat the oil in a medium frying pan and fry the meatballs for 3 minutes on each side, or until cooked through and a light golden brown

Half fill a saucepan with water and bring to the boil, add salt and return to the boil

Cook the pasta for 5 minutes or until “al dente”

Meanwhile, make the sauce

Heat the oil in a medium saucepan and stir in the onion and pepper, sweat for 2 minutes or until the onions are soft and translucent

Pour in the vinegar and cook for about a minute then add the remaining ingredients and the meatballs, simmer gently until the sauce has reduced by a third

Drain the pasta, put into a large serving dish and pour over the sauce, coat the pasta in the sauce and serve immediately