Sunday 28 August 2011

Lamb Tagine

Adapted from: Here

25g Waitrose Sun Dried Turkish Whole Apricots, diced
3tbsp olive oil
500g diced lamb
1 large onion, finely sliced
2 garlic cloves, crushed
1tsp ground cumin
1tsp ground coriander
1tsp ground cinnamon
400g can Chopped Tomatoes
300ml Chicken Stock (oxo)
Pinch saffron threads
Salt to taste
3tbsp Waitrose Ground Almonds
1 butternut squash, weighing approximately 500g, peeled and diced
2tsp Bart Spices Harissa

  1. Preheat the oven to 180°C, gas mark 4. Heat 2tbsp of the olive oil in a flameproof casserole and brown the lamb in batches then set aside. Add the remaining oil and the onion and cook gently for 10 minutes until soft and golden. Add the garlic and spices and cook for a further 2 minutes then return the lamb to the casserole.
  2. Add the apricots and their soaking liquid, the canned tomatoes and stock. Stir in the saffron, salt and ground almonds. Heat to simmering point, cover and cook in the oven for 1 hour.
  3. Add the squash and harissa with a little extra water if necessary and cook in the oven for a further 45 minutes.
  4. Season to taste adding extra harissa if desired and serve with couscous.
Simple Couscous:

Make up couscous according to pack instructions using chicken stock + 1-2tsp harissa paste, lemon juice. Leave covered for 5 mins. Stir in flaked almonds, ground almonds and olive oil to taste.


Comment: Very tender and rich! Very good as leftovers!

Monday 1 August 2011

Chocolate Cloud Cake

From Nigella.com



Ingredients
  • 250g dark chocolate, minimum 70% cocoa solids
  • 125g unsalted butter, softened
  • 6 eggs: 2 whole, 4 separated
  • 175g caster sugar
  • 2 tablespoons Cointreau (optional)
  • Grated zest of 1 orange (optional)
  • 23cm springform cake tin

FOR THE CREAM TOPPING:

  • 500ml double cream
  • 1 teaspoon vanilla extract
  • 1 tablespoon Cointreau (optional)
  • 1/2 teaspoon unsweetened cocoa powder for sprinkling

METHOD

Serves: 8-12.
  1. Preheat the oven to 180°C/gas mark 4.
  2. Line the bottom of the cake tin with baking parchment.
  3. Melt the chocolate either in a double boiler or a microwave, and then let the butter melt in the warm chocolate.
  4. Beat the 2 whole eggs and 4 egg yolks with 75g of the caster sugar, then gently add the chocolate mixture, the Cointreau and orange zest.
  5. In another bowl, whisk the 4 egg whites until foamy, then gradually add the 100g of sugar and whisk until the whites are holding their shape but not too stiff.
  6. Lighten the chocolate mixture with a dollop of egg whites, and then fold in the rest of the whites. Pour into the prepared tin and bake for 35-40 minutes or until the cake is risen and cracked and the centre is no longer wobbly. Cool the cake in its tin on a wire rack; the middle will sink as it cools.
  7. When you are ready to eat, place the still tin-bound cake on a cake stand or plate for serving and carefully remove the cake from its tin. Don't worry about cracks or rough edges: it's the crater look we're going for here. Whip the cream until it's soft and then add the vanilla and Cointreau and continue whisking until the cream is firm but not stiff.
  8. Fill the crater of the cake with the whipped cream, easing it out gently towards the edges of the cake, and dust the top lightly with cocoa powder pushed through a tea-strainer.

Comment: I don't put the cream on top unless I know it's all going to be eaten on the day it's served as otherwise it won't keep. I recently met a friend of a friend who had been at a dinner party where I cooked this... she couldn't remember my name, but she could remember the name of the cake.... As with all the richest recipes - Gluten Free.

Proper Chocolate Mousse

From this article testing various recipes

Perfect chocolate mousse

Makes 2

2 medium eggs
60g chocolate (at least 70% cocoa)
2 tsp sugar (or to taste)

1. Break the chocolate into pieces and put in a bowl over, but not touching, a pan of simmering water. When the chocolate begins to melt, turn the heat off. Separate the eggs.

2. Whisk the egg whites into soft peaks, add the sugar, and whisk briefly.

3. Mix the egg yolks quickly into the melted chocolate and then whisk in a third of the egg white. Fold the rest very gently into the mixture until just combined (be careful not to overmix), and then put into bowls and refrigerate for at least four hours until set.

Comment:

Good, just actually do what it says.

Buttermilk Scones

From Delia.com

Method


Rub together the butter and flour and salt until the mix resembles breadcrumbs - be careful not to overwork the dough.

In a jug, beat the egg and 2 tablespoons of the buttermilk together and start to add this to the rest, mixing the dough with a palette knife. When it begins to come together, finish off with your hands – it should be soft but not sticky (if the dough seems too dry, add a little more buttermilk, a teaspoon at a time).

When you have formed the dough into a ball, tip it on to a lightly floured surface and roll it into a circle at least 1 inch (2.5 cm) thick – be very careful not to roll it any thinner; the secret of well-risen scones is to start off with a thickness of no less than an inch.

Cut out the scones by placing the cutter on the dough and giving it a sharp tap – don't twist it, just lift it up and push the dough out. Carry on until you are left with the trimmings, then bring these back together to roll out again until you can cut out the last scone. Place the scones on the baking tray, brush them lightly with the buttermilk and dust with a little flour.

Now bake on the top shelf of the oven for 10-12 minutes, or until they are well risen and golden brown, then remove them to a wire rack to cool. Serve the scones thickly spread with raspberry jam and lots of clottedcream.

Commet:

This recipe makes very very very light scones! Add in some cheese and leave out the sugar for light cheese scones.

If you don't have buttermilk you can sour milk with lemon juice - which works just as well, don't worry if it looks a little curdled. Add about 1tbsp lemon juice per 250ml milk.

Goats' Cheese, Onion and Potato Bread with Thyme

From Delia.com

 Goats' Cheese, Onion and Potato Bread with Thyme

Method

Preheat oven to 190ÂşC. Start off by taking your sharpest knife, then pare the rind from the cheese and cut it into ½ inch (1 cm) cubes. Then sift the flour, salt and cayenne pepper into a big, roomy mixing bowl, holding the sieve up high to give the flour a good airing. Then thinly pare off the potato skin using a potato peeler and grate the potato straight into the flour, using the coarse side of the grater. Then add the spring onions, chopped thyme and two-thirds of the cheese. Now take a palette knife and blend everything together thoroughly.

After that, beat the egg gently with the milk and mustard, then pour the mixture into the bowl, just bringing it all together to a loose, rough dough, still using the palette knife. Next transfer it on to the baking sheet and pat it gently into a 6 inch (15 cm) rough round. Now lightly press the rest of the cheese over the surface, dust with a little flour and scatter the small sprigs of thyme over.

Bake the bread on the middle shelf of the oven for 45-50 minutes or until golden brown. Then remove it to a cooling rack and serve it still slightly warm if possible (but I have to say it's still divine a day later, warmed through in the oven).

Comment:

Very easy and fab with plain soups like leek and potato.

Home-made lamb and cumin burger with red onion marmalade



















From waitrose.com



Serves 4

Ingredients

  • 500g essential Waitrose lamb lean mince (typically 10% fat)
  • 1 tbsp ground cumin
  • 2 shallots, finely chopped
  • 1 clove garlic, crushed
  • 2 tbsp olive oil
  • 1 large red onion, thinly sliced
  • 1 tbsp dark muscovado sugar
  • 2 tbsp red wine vinegar
  • 4 essential Waitrose White Floured Baps
  • Wild rocket, to serve

Method

  1. Mix the lamb with the cumin, shallots, garlic and season. Shape into 4 patties and chill until ready to cook.
  2. For the marmalade, heat a tablespoon of the oil in a small frying pan, add the onion and cook gently for 15 minutes until softened but not browned. Stir in the sugar and vinegar and continue to cook gently for 5 minutes until golden.
  3. Preheat the grill. Brush the burgers with the remaining oil then grill for 5–6 minutes each side until the burgers are cooked through. Toast the rolls and arrange a handful of rocket on top then sit a burger on the rocket with a spoonful of the onion marmalade.
Comments:

Very tasty! Fantastic served with feta and hummous!

Pineapple Upside-Down Cake with Muscovado Sugar and Lemon Syrup

From waitrose.com


Ingredients

  • ½ x fresh Fairtrade pineapple
  • 225g light brown muscovado sugar
  • 3 natural colour glacĂ© cherries, halved
  • 150g lightly salted butter, softened
  • 3 eggs
  • 175g self-raising flour
  • 1 tsp baking powder
  • Zest of 2 unwaxed lemons, plus 3 tbsp juice

Method

  1. Preheat the oven to 180°C, gas mark 4. Grease the base of a 23cm round, solid-based cake tin and line with baking parchment. Cut away the skin from the pineapple and slice the flesh into thin rings. Remove the cores, using a sharp knife.
  2. In a large, heavy-based frying pan, heat 75g of the sugar with 4 tablespoons of cold water until the sugar dissolves. Add the pineapple and cook gently for 5-6 minutes, turning once, until it has softened slightly. Remove, using a slotted spoon, and reserve the syrup. Arrange the pineapple in a single layer in the tin, cutting sections from the remaining rings to fill any gaps. Place a cherry half, cut-side down, in each ring. Chop any remaining pineapple into small pieces.
  3. Using an electric hand whisk, beat together the butter, remaining sugar, eggs, flour, baking powder and lemon zest for 2 minutes or until smooth and creamy. Stir in the chopped pineapple. Turn into the tin and level the surface.
  4. Bake for about 30 minutes or until the surface is just firm to the touch. Loosen the edges and turn out onto a plate, removing the baking parchment. Stir the lemon juice into the reserved syrup in the pan and spoon a little over the cake. Place the remaining syrup in a jug and serve with slices of the cake.
Comments:

A bit pretentious but very tasty!

Moros y Christianos

From The Guardian

Cuban chicken with moros y cristianos

Serves 4

2 heaped tsp ground cumin
1 tbsp dried oregano
2 tsp salt
2 tbsp extra virgin olive oil
4 chicken legs, split into thighs and drumsticks
160g lardons (or slices of streaky bacon)
2 red onions, diced
4 garlic cloves, finely chopped
1 green pepper, cut into 1.5cm cubes
120ml red wine vinegar
300g long-grain rice
1 tin of black beans, drained and rinsed
750ml chicken stock

1 In a bowl, mix the cumin, dried oregano and salt. Add a drop of olive oil to moisten the mix, then rub it over the chicken pieces, making sure all the surfaces of the chicken are coated. Leave for as long as you can, preferably overnight. 2 Heat a tablespoon of oil in a large, heavy-based metal casserole dish and put the chicken pieces in skin side down. Cook for 6-7 minutes on each side, until they are well bronzed.3 Lift the pieces out and put to one side. Turn the heat back up, toss the lardons, onion and garlic into the hot pan and give it a good stir. After 5 minutes, add the pepper and vinegar. Stir well for a minute before tipping in the rice. 4 Season and mix in the black beans. Nestle all the chicken pieces into the rice, cover with chicken stock and put the lid on. Bring to a simmer, then turn the heat down immediately to the lowest setting. 5 After 25 minutes it should all be ready (but always test the rice to make sure). Turn the heat off and let it stand with the lid on for a further 5 minutes. Serve straight from the pan.

Comment:

This recipe it very tasty - although can be a little greasy. I use pancetta chunks instead of lardons and finish it in the over for 25mins at about 190ÂşC. Make sure to brown the chicken well in the pan otherwise it can take a much longer time to cook.

Pulled Pork



From Gastronomy Domine



One boneless pork butt or boneless shoulder (about 3 lb)
4 tablespoons soft light brown sugar
2 tablespoons coarse salt
2 tablespoons paprika
2 tablespoons cinnamon powder
1 tablespoon mustard powder
10 turns of the peppermill
1 tablespoon chilli powder (I used chipotle chilli powder for the smoky taste, but you can use your favourite)
1 teaspoon coriander powder
1 teaspoon onion salt
12 fl oz (1 ½ cups) apple juice
6 fl oz (¾ cup) water

Mix all the dry ingredients in a large bowl, and rub them thoroughly all over the pork in the same bowl. If your cut of meat has been boned and rolled, you can push some of the rub into the space where the bone used to be as well, seasoning the meat inside and out. Leave the meat in the bowl and leave, covered, in the fridge overnight.

About six hours before you want to eat, preheat the oven or smoker to 150° C (300° F). Place the pork joint, skin side up, on a rack in a roasting tin. Pour the apple juice and water into the bottom of the tin. (The liquid should not be touching the meat.) Cover the roasting tin tightly with a few layers of tin foil and place in the oven for five hours. Don’t poke at the pork while it’s cooking; it should be left to steam gently in its tinfoil hat.

When the five hours are up, remove the tinfoil. If the liquid in the pan looks like it might dry up, add a wine glass of water. Turn the heat up to 200° C (400° F) and cook the joint uncovered for half an hour. Remove the meat to a large bowl, keeping the juices in the bottom of the roasting tin.

Use two forks to shred the pork. It’ll come to pieces very easily after the long cooking time, and should be moist and delicate with a slight crisp to the outsides. Place the shredded pork in a large frying pan with all its juices and the liquid from the roasting tin. Add another tablespoon of soft light brown sugar, an extra teaspoon of chilli powder if you want some extra kick, and a tablespoon of liquid smoke if you can find some (I like applewood liquid smoke for this recipe). Cook over a medium heat until the liquid in the pan begins to become syrupy.

Serve the pork with its sauce in toasted burger buns. The pork will keep in the fridge for a couple of days. Sweetcorn, coleslaw and other traditional barbecue accompaniments make a great side dish. Try not to get too much down your front.

Comment:

The meat truly is fall apart tender and still moist. I made the mistake of putting the marinade on the fat which meant it charred on top - next time I'll just rub it on the meat.

I didn't mix in the sauce at the end as there were just the two of us and I thought it would be easier to use up leftovers if I didn't have such a strong flavour.

I used this recipe to make 'carnitas' burritos with a bit of fresh salsa, soured cream, grated cheddar, refried beans (tin), mexican rice (I cooked long grain rice in stock then stirred in the sauce from the meat) and the rest of the sauce to spoon on the meat.


Beef and Ale Casserole with Horseradish and Thyme Sauce

From waitrose.com


Ingredients

  • 2 tbsp sunflower oil
  • 450g pack Waitrose British Mini Diced Beef
  • 2 large onions, thickly sliced
  • 2 tbsp light brown soft sugar
  • 1 tbsp plain flour
  • 2 tbsp balsamic vinegar
  • 500ml bottle Timothy Taylor's Landlord Strong Pale Ale
  • 2 tbsp creamed horseradish
  • 1 tbsp fresh thyme leaves

Method

  1. Preheat the oven to 150°C, gas mark 2. Heat 1 tbsp of the oil in a large ovenproof and flameproof casserole dish with a lid. Add the beef in 2-3 batches and cook each for 2-3 minutes, until lightly browned. Transfer all the meat to a plate and set aside.
  2. Heat the remaining oil and add the onions to the casserole dish. Sauté over a low heat for 6-7 minutes or until beginning to soften. Add the sugar, flour and balsamic vinegar and stir over a high heat for 2-3 minutes. Pour the ale over the onions and stir until it reaches boiling point.
  3. Return the beef to the casserole and season lightly. Cover and cook in the oven for 1 1/2 - 2 hours, or until the meat is very tender and the cooking liquid has reduced to a syrupy consistency.
  4. Mix the creamed horseradish and thyme leaves together and serve as an accompaniment to the casserole with creamy mashed potato.
Comment:
This is a fab recipe for beef in ale. I don't bother with the horseradish and thyme sauce - just serve with some horseradish condiment. I also often top this with suet dumplings, just pop them on top for the 20-25mins.

Salmon and Asparagus couscous with lemon and mint



Serves 2

Ingredients:
200ml hot chicken stock
200g asparagus tips
100g couscous
2 Lightly Smoked Salmon Fillets, together about 260g, from the fish service counter
1 small garlic clove
1 tbsp capers, rinsed
20g pack fresh mint
Grated zest and juice of ½ lemon
Pinch of caster sugar
2 tbsp olive oil
4 salad onions, thinly sliced

Method:
Preheat the grill to medium.

Place the stock in a small pan, add the asparagus, cover and simmer for 2 minutes.

Add the couscous, stir, then cover and leave off the heat for 10 minutes until all the liquid is absorbed.

Meanwhile, grill the salmon for about 5 minutes on each side until cooked through. Break into large flakes

Place the garlic and capers in a mini blender or food processor and chop finely. Add the mint and lemon zest and whizz. Add the lemon juice, sugar, olive oil and 2 tablespoons of cold water and whizz again until well blended. Season

Gently stir together the salmon, couscous, asparagus and salad onions, then ripple through the lemon and mint drizzle. Divide between bowls and serve warm.

Comments:
Nice and simple. Works well with fine green beans out of asparagus season. Buying the smoked salmon fillets is well worth doing as it adds a lot to the taste.

Spanish Rice with Chorizo and Saffron

http://www.bbcgoodfood.com/recipes/468654/spanish-rice-with-prawns-and-chorizo

Method:
  1. Cook the onion and pepper in 2 tbsp olive oil in a wide, shallow pan until softened. Add the chorizo and cook for a couple of minutes until the oil is released. Stir in the rice until coated in all the oils. Stir the saffron into the stock then add to the pan and stir well. Put on a lid and cook for 15 minutes until the rice is tender and the stock absorbed.
  2. Stir in the prawns until heated through completely, then squeeze over lemon and toss through the parsley.
Comments:

Quick and Tasty! I used risotto rice, which was fine and added extra water part way through. Used Marigold powder for stock and added lemon chunks at the end.