Archive for the 'Sides' Category

When my mother was young the joint of meat was not cooked in a roasting tin, but placed directly onto the oven runner with a roasting tray underneath so that the juices could drop into the tin. The Yorkshire pudding was poured into this dish just before the rest of the meal was ready and cooked until brown on the outside, but still soft on the inside. It was served as a starter so that children were quite full before the main course. They each had a quarter of a large pudding with onion gravy. The meat was then used in other dishes during the week, ie “hash”, again with Yorkshire pudding or dumplings, or cold with pickles, bread and salad. We used a tablespoon to mix (or beat) the batter

Ingredients::

4 oz of plain flour
Pinch of salt and white pepper
2 eggs
½ pint of milk/water

Method::

Sift the flour and salt into a bowl, make a well in the centre and break in the eggs, beat to combine, while gradually adding a little milk. When all ingredients are combined and the mixture is lump free, whisk in the remaining milk with a balloon whisk or fork. The mixture should be the consistency of single cream. You can, if you wish, put the mixture into the refrigerator for about an hour and before use.

Place some dripping into a baking tin and put into a hot oven until the fat begins to smoke, then quickly pour in the batter and return immediately to the oven. Reduce the oven temperature after about 15 minutes and remove when the crust is crisp and golden brown and the inside soft.

This can be served as a dessert with double cream and golden syrup

Alternative method: whisk the eggs and milk together, put to one side for 15 minutes, sift the flour and salt together and tip into the egg mixture, whisk until fully combined, smooth and lump free. Cook as above.

Ingredients:

12 ripe plum tomatoes, skinned and deeseeded
1 1/2 cups good quality olive oil
2 large sweet Spanish onions, peeled and finely diced
1 tsp caster sugar
1 tsp sea salt
1 tsp Pimientón (Spanish sweet paprika, smoked)
1 tsp chilli powder (hot or whatever you prefer
1 bay leaf (laurel)

Method:

After skinning, scrape the seeds from the tomatoes into a sieve set over a bow (using a small spoon) cover and leave to “drip”. Blitz the tomatoes, add the juices from the seeds (I do this because the “water” is tasty, although it does prolong the cooking time)

Place a non stick pan over a medium to low flame, add the olive oil

Add the chopped onions,caster sugar and sea salt, fry slowly … stirring occasionally with a wooden spoon or spatula … until the onions become tender and turn a light golden brown – this should take around five minutes, then add the tomatoes and stir, bring up to heat

Add the pimentón, chilli powder and bay leaf

Reduce to heat to medium-low and cook for about 20 minutes, stir occasionaly to ensure the sauce does not stick or burn

When ready the tomatoes will break down, colour of the sauce will deepen and the sauce will split, ie the oil will separate from the tomatoes

Push through a sieve, bottle and cap, refrigate until ready to cook. It is best to prepare the sauce only a short time before use

Plain Suet Dumplings::
2 oz self-raising flour
1 oz shredded suet
Salt and black pepper
6-8 tbsp cold water – to mix

Mix the flour and shredded suet in a bowl, season with salt and pepper, and add enough cold water (6-8 tablespoonfuls) to make smooth dough

Place the dough on a lightly floured board lightly knead, divide into 6 dumplings, shape and put them on to the soup, casserole or stock, return the lid and allow them to simmer for around 20 to 25 minutes.

Do not overwork the dough. This amount serves 2 to 3 people

Herb Dumplings – add ½ tbsp of fresh mixed herbs, very finely chopped, ie thyme and parsley

Potato Dumplings – Recipe 2
¼ cup flour
¼ tsp baking powder
½ tsp salt
1½ cups cold mashed potatoes
2 eggs – lightly beaten

Sift the flour, baking powder and salt into a mixing bowl, gradually work in the mashed potatoes and eggs. Knead very lightly on a floured board and shape into balls, drop into the soup, casserole or stock, cover and cook for 25 minutes

Sage Wholemeal Dumplings – Recipe 3
4 oz self-raising wholemeal flour
1 tsp of English mustard powder
½ tsp sea salt
1 tsp of fresh sage – finely chopped
2 oz vegetable suet
2 tbsp milk

Sift the flour, mustard powder and sea salt into a mixing bowl, stir in the herbs and vegetable suet. Add the milk and mix to a soft dough, being careful not to overwork

Form into mixture into small dumplings, place them into the casserole, soup or stock then simmer for about 15 minutes, or until the dumplings have “puffed up”. They normally puff up and rise to the top when ready

Ideal served with roast meats, Chickpea mash is a wonderfully warming and flavoursome addition.

Ingredients::
600 grams of tinned chickpeas
1 shallot
2 tbsp olive oil
Paprika

Method::
Drain the chickpeas and place into a pan of lightly salted water, bring to the boil and then lower the heat to a simmer, leave on the heat until heated through

Peel and finely slice the shallot, place in a frying and sweat off in a little olive oil over a moderate heat and cook until translucent and soft

Drain the chickpeas, place in the bowl of a food processor

Strain the shallots through a sieve over a bowl, add the olive oil to the chickpeas, blitz until smooth

Transfer to a serving dish and stir in the shallot, paprika, sea salt and white pepper to taste

One of the things I love about living in this country is the abundance of beautiful fresh orange and lemons. Unlike the UK, where there is an abundance of these all year round, this country is very much one of seasonable produce. This means you have to make the best of it when they are in season.

Today I decided to experiment with a marmalade recipe of my very own, using my Mum’s recipe to form an orange and lemon version.

The results were absolutely amazing, and are currently settling in our kitchen. Here is the recipe. Its unusual because it utilises half brown and half white sugar – something that was not totally intentional, just we lacked sufficient quantity of white sugar. However, it is something I would repeat because the results were a lucious and dark marmalade, with a traditional British bitter aftertaste.

Ingredients
3 pints of cold water
4 large unwaxed thin-skinned lemons
4 unwaxed oranges
1 1/2 lb White granulated sugar
1 1/2 lbs Brown Sugar

Method
1. Scrub the fruit and halve
2. Squeeze the juice and pips into a basin
3. Cut up the peel into thin strips or chunks, as preferred
4. Put the peel, any soft pulp and the water in a large heavy-based pan
5. Strain the juice
6. Put the pips in a muslin bag and tie to the handle so that it hangs well down in the water
7. Cook the fruit gently for 2 hours, or until the peel is tender
8. Lift out the muslin bag and squeeze it between two spoons over the pan before discarding
9. Add any citrus juice and sugar – stir until the sugar has completely dissolved
10. Bring to the boil, and boil rapidly until setting point is reached
11. Remove from the heat and skim off any impurities, ie scum, cool for 10 minutes and then stir well to distribute the peel
12. Pot, seal and label
13. Store in a cool, dark dry cupboard, larder or pantry

Important Notes 

To check to see if a marmalade has reached setting point. I tend to check this every five minutes or so, because once marmalade is overdone, its really overdone. Put around 4 saucers or small plates in the fridge before starting the marmalade, or in the freezer for 2-3 mins just before you reach this final boiling stage. When you are ready to test the marmalade remove one of the saucers and place a teaspoon of the mixture onto the saucer. Whilst you are doing this make sure the marmalade is off the heat. When the mixture on the sauver is reasonably cool to the touch, push your finger through it slowly – if it wrinkles its done.

Ensaladilla Rusa is a popular tapas in Spain, and it is one I enjoy a great deal in particular.

Ingredients:

1 lb potatoes – diced
1 large carrot – diced
4 oz fresh peas – shelled
3 oz green beans – cut into ½ inch pieces
1 small onion, finely diced
1 small red pepper, finely diced
5 small gherkins, sliced
2 tablespoons baby capers – rinsed if in brine
10 anchovy-stuffed olives
1 hard boiled egg, thinly sliced
6 fl oz mayonnaise
1 tablespoon of fresh lemon juice
1 teaspoon Dijon mustard
Freshly ground black pepper, to taste

Garnish:

1 large tomato – thinly sliced
Fresh parsley – chopped

Prepare a mixing bowl just large enough to hold all the ingredients by lining with cling film leaving sufficient spare at the top to cover the salad

Preparation:

Put the prepared potatoes and carrots into a saucepan of lightly salted water, bring to the boil and simmer until done. Add the peas and beans to a pan of boiling salted water, bring back to boil and simmer until tender. Drain and place the potatoes, carrots, beans and peans into a mixing bowl. Add the onion, red pepper, gherkins, baby capers, anchovy-stuffed olives and egg slices and carefully stir to combine.

Place the mayonnaise, lemon juice and mustard into a separate bowl and whisk until thoroughly combined. Spoon the mayonnaise into the bowl and mix until all the ingredients are coated in the sauce.

Sprinkle with black pepper and toss.

Transfer the salad to the prepared bowl, smooth the top, cover with the cling film and refrigerate until required.

Peel back the cling film at the top and turn out onto a serving plate. Remove the cling film from the salad and discard.

Arrange sliced tomatoes around the outside of the dish and sprinkle with chopped parsley.

Ingredients
3 lbs beetroot (cook in boiling water, allow to cool, skin and dice)
1 lb cooking apples
1 lb onions
1 lb sugar
½ teaspoon ground ginger
2 teaspoons salt
1 pint white wine Vinegar (or malt if you prefer)
Juice and finely grated zest of one unwaxed lemon

Method
First prepare the beetroot – keep it to one side.
Peel, core and dice the apples and put into lemon water to stop from browning. Dice the onions. Put ingredients, other than beetroot, into a saucepan and boil gently (ie not a hard rolling boil) for 20 minutes.
Add the beetroot and boil for a further 15 minutes, or until thickened. Allow to cool.
Put into warm sterilised jars and seal.

I first had Croquetas de Jamon when I was on holiday in Nerja, Spain – granted back then they were of the store bought frozen variety but my god they were so very good!

They were filled with Jamon de Serrano, a wonderful cured Spanish Ham (one of their greatest exports in my humble opinion). We would have them with a simple tomato salad for lunch. The salad would be drizzled with olive oil, sherry vinega and a light dusting of salt and pepper. Good things sometimes are the most simple.

Ingredients

2 tablespoons olive oil, plus extra for deep-frying
4 tablespoons unsalted butter
3 heaping tablespoons all-purpose flour
1 1/2 cups whole milk, heated
3 ounces jamon serrano or other dry-cured ham, finely chopped
Salt
2 eggs
2 tablespoons fine dried bread crumbs

Preparation

Lightly oil a shallow 8-inch square dish.

In a saucepan, heat the 2 tablespoons olive oil and the butter over medium heat. When the butter has melted, add the flour and, using a wooden spoon or whisk, mix well. Continue to stir or whisk for about 2 minutes, or until the flour is well blended.

Add 1/2 cup of the milk and increase the heat to medium-high. Bring the mixture to a boil and add the remaining cup of milk. Cook, stirring constantly with the spoon or whisk, for about 5 minutes, or until the mixture begins to thicken. Decrease the heat to medium and cook, stirring constantly to prevent lumps from forming, for about 10 minutes, or until thickened.

Add the jamon serrano, season lightly with salt (remember, the ham is already salty), and stir until evenly distributed. Cook for 1 minute longer and then pour the contents of the pan into the prepared dish. Spread the mixture evenly. Let cool down for a bit and then cover and refrigerate for at least 2 hours, but preferably overnight to allow the mixture to set.

Break the eggs into a bowl and beat ligthly until blended. Spread the bread crumbs on a dinner plate. With 2 spoons, shape the bachamel-ham mixture into walnut-sized croquettes. Roll each croquette in the bread crumbs, shaking off any excess crumbs, and then dip into the beaten egg. Lift each croquette from the egg and roll it again in the bread crumbs, coating it evenly. Lay the croquettes in a single layer on a platter. Refrigerate for 30 minutes before frying.

Pour the olive oil to a depth of about 2 inches into a wide, deep, heavy pot and heat over high heat. When the oil is almost smoking, slip 5 or 6 croquettes into the oil, pressing on them gently with a slotted spoon to submerge them, and fry, turning them gently, for about 2 minutes, or until they are golden on all sides. Usina slotted spoon, lift out the croquettes, holding them briefly over the pot to allow the excess oil to drain, and transfer to an ovenproof platter lined with paper towels to drain further. Keep the croquettes warm in a low oven. Fry the rest of the croquettes in the same way, always making sure the oil is very hot before adding more croquettes.

When all the croquettes are fried, arrange on a platter and serve immediately.

This was a request made during the course of the day via email. Pigs in Blankets are so exceptionally simple a recipe really is not required.

Ingredients

Cocktail Sausages [or other sausages sliced into 3 or 4 pieces]
Streaky Bacon or Panchetta

Instructions

1. Wrap the sausage and other filling in the bacon or panchetta
2. Roast for 30 minutes or grill for around 10 minutes

Liven up by adding other ingredients – stuffing, apricots, or oyster

This is my own recipe made up on the cuff one fine Christmas day several year ago.

Its transpired transpired because I lacked a recipe at the time – and once we had it this way no other recipe would do. Once you have tasted homemade cranberry sauce you’ll never buy the readymade again! Personally I love to experiment with my own ideas, and this was a definite winner with my family.

Ingredients

1 orange
175g/5oz caster sugar
5 tbsp Red Wine [approximate, I tend to slosh red wine in..]
359g/12oz cranberries, fresh or frozen

Instructions

1. Place cranberries in pan, grate over the zest of the one orange, and add the juice. Throw in the red wine [4tbsp or a good slosh, depending on what you fancy]
2. Cook for 8-10 minutes [longer if you are using frozen cranberries] until the fruit is soft and the juices thick
3. Add further 1tbsp of red wine or another good slosh. Serve warm or cold