Friday 29 April 2011
Chicken, asparagus and salad
Another lovely chicken salad dish ... organic chicken breasts, pan-fried with Italian seasoning and asparagus, served with a huge salad, Moroccan cous-cous, coleslaw and a few boiled new potatoes. It was totally gorgeous and just looking at this photo makes me wish I could eat it all over again!
Monday 25 April 2011
Web-footed water chicken!
Easter Sunday and Warren created a restaurant-style "carvery" in our own kitchen! Roasted potatoes and parsnips, butter-steamed chopped kale, carrots and cheesy cauliflower ... all delicious accompaniments to the meat and stuffing. We ate on our little patio, which is right next to the pond where our resident duck is nesting ... so we felt the need to refer to the meat as "web-footed water chicken"!!
It was, in fact, what the French call canard - not a meat we eat very often, but it made a nice change for Easter Sunday.
V To be honest, these sort of roasts hardly need the meat, so you could just serve the stuffing and veg and add some vegetarian gravy ... job done! Alternatively, add a nutroast or bean bake to bump up the protein.
It was, in fact, what the French call canard - not a meat we eat very often, but it made a nice change for Easter Sunday.
V To be honest, these sort of roasts hardly need the meat, so you could just serve the stuffing and veg and add some vegetarian gravy ... job done! Alternatively, add a nutroast or bean bake to bump up the protein.
Friday 22 April 2011
Another speedy stir-fry
A late-ish shopping trip last night left us hungry, tired and needing something nourishing to eat; what better than a stir-fry, then? Not only are the ingredients pretty cheap, but it is also extremely quick to prepare, very nutritious and totally delicious.
We decided to forego the noodles, this time, and microwave a couple of spuds instead, which was very nice. I snipped a couple of small, organic chicken breasts (around £3.00) into the wok with some oil, and stir-fried that until the outsides were sealed, then I added a pack of prepared mini vegetable (baby sweetcorn, sugar snap peas and broccoli stems); I also chopped in 3 or 4 asparagus spears and a large sliced mushroom at this stage.
The heat went up and down, and the lid was off and on, and I stirred until they were beginning to soften a little; finally, I chucked in a bag of beansprouts and shook on plenty of light soy sauce. The only other flavourings were black pepper and a shake of smoked paprika, so the lovely fresh vegetables and chicken could all be tasted distinctly, without being overpowered by a sauce. Total cooking time, about 15-20 minutes ... and that's with a "semi-detached" kitchen!!
V We've been down this road before ... a stir-fry is a great, healthy meal for vegetarians, too. Just look at all that lovely, nutritious and tasty veg! For protein, add some nuts or tofu (I've never cooked this, so I can't give any advice) or even some Quorn pieces/fillets that have been cooked separately (add these at the end of cooking, or they will become dry and unpalatable).
We decided to forego the noodles, this time, and microwave a couple of spuds instead, which was very nice. I snipped a couple of small, organic chicken breasts (around £3.00) into the wok with some oil, and stir-fried that until the outsides were sealed, then I added a pack of prepared mini vegetable (baby sweetcorn, sugar snap peas and broccoli stems); I also chopped in 3 or 4 asparagus spears and a large sliced mushroom at this stage.
The heat went up and down, and the lid was off and on, and I stirred until they were beginning to soften a little; finally, I chucked in a bag of beansprouts and shook on plenty of light soy sauce. The only other flavourings were black pepper and a shake of smoked paprika, so the lovely fresh vegetables and chicken could all be tasted distinctly, without being overpowered by a sauce. Total cooking time, about 15-20 minutes ... and that's with a "semi-detached" kitchen!!
V We've been down this road before ... a stir-fry is a great, healthy meal for vegetarians, too. Just look at all that lovely, nutritious and tasty veg! For protein, add some nuts or tofu (I've never cooked this, so I can't give any advice) or even some Quorn pieces/fillets that have been cooked separately (add these at the end of cooking, or they will become dry and unpalatable).
Thursday 21 April 2011
"Offaly" good value!
In terms of nutritional content, no meat is better value than liver; be it calf, pig, lamb or chicken, it is low-fat, high in protein and vitamins, is quick and simple to cook and costs very little. (The only thing to watch out for is the high level of cholesterol, so best avoid it if you already have high levels. Also, I believe the current advice is for pregnant women to avoid it, too ... although we were actively encouraged to eat it when I was pregnant with my son, in the 1970s!) If cooked properly, it also tastes great!
The main problem with liver, then, is people's squeamishness about it. I completely understand this (there is some offal that I wouldn't touch, either) but I would question why some people are happy enough to eat pate, yet shudder at the thought of a pile of liver and onions ... what do they think pate is made from? Yes, liver!!
My favourite offal dish is probably chicken livers, pan-fried with chopped onions, in a creamy mustard sauce and served on rice with a side salad; last night's meal comes a close second, though - pan-fried liver and onions in gravy, served with a selection of veg. On this occasion it was pureed sweet potato & carrot, butter-steamed pak choi, peas & sweetcorn, plus the last bit of leftover red cabbage ... what a colourful plate of food that made!
The main thing to remember when cooking liver (any type) is not to overcook it, as it will become tough and dry; last night, I cooked the sliced onions first, then added the rinsed liver slices to fry for about 10 minutes, before adding some rich gravy (I used Bisto granules, made up with water) and simmering until just cooked through. There was plenty for two large portions and almost as much again to freeze ... the cost in total, for the liver, was £1.20!!!
The main problem with liver, then, is people's squeamishness about it. I completely understand this (there is some offal that I wouldn't touch, either) but I would question why some people are happy enough to eat pate, yet shudder at the thought of a pile of liver and onions ... what do they think pate is made from? Yes, liver!!
My favourite offal dish is probably chicken livers, pan-fried with chopped onions, in a creamy mustard sauce and served on rice with a side salad; last night's meal comes a close second, though - pan-fried liver and onions in gravy, served with a selection of veg. On this occasion it was pureed sweet potato & carrot, butter-steamed pak choi, peas & sweetcorn, plus the last bit of leftover red cabbage ... what a colourful plate of food that made!
The main thing to remember when cooking liver (any type) is not to overcook it, as it will become tough and dry; last night, I cooked the sliced onions first, then added the rinsed liver slices to fry for about 10 minutes, before adding some rich gravy (I used Bisto granules, made up with water) and simmering until just cooked through. There was plenty for two large portions and almost as much again to freeze ... the cost in total, for the liver, was £1.20!!!
Tuesday 19 April 2011
Lovely leftovers!
Statistics (from many different sources) show that millions of tonnes of food are wasted every year in the UK alone. Apart from the shocking environmental impact this has on our fragile planet (for example, see this Guardian report on how much precious water is wasted in the production of food that is then thrown away uneaten), it is also throwing our hard-earned and over-stretched money straight in the bin!
In my parents' day, throwing away any food (following the lean, post-war times of rationing) would have been unthinkable to them ... it would have been an almost unforgivable sin! They may not have known everything about the "true cost" of food that we are aware of today - poor animal welfare, environmentally-damaging farming practices, unfair trading, etc - but they did know that food was a precious, expensive and limited commodity that was not to be wasted.
Hence, I grew up very much in the knowledge that "leftovers" from a meal were not to be thrown away, but were the makings of another wholesome, tasty meal. It's a tradition that I, as a person with an environmental conscience, have embraced and improved upon; with a little imagination and some judicious use of herbs, spices and other flavourings, most leftover food can be transformed into the basis of another good plateful of food ... costing next to nothing!
Take our meal last night, for example: pork, gravy and red cabbage from Sunday's roast were re-heated (sliced pork and gravy in the oven, red cabbage in the microwave) as was the cheesy potato bake from Saturday night's meal; everything had been kept covered up, in the fridge, and tasted just as good as the first time around. I fried together three courgettes and an onion, adding one lonely mushroom a bit later, with just a bit of black pepper ... and hey presto, we had a delicious and substantial meal for the cost of three pieces of veg! (The small pork joint had only cost £4.00, so made a relatively cheap Sunday roast anyway; but why not get another meal out of it, if you can? Then the cost per meal, per person, goes down to £1.00!!)
Many people these days seem to think that, in order to "economise" with food, they have to buy cheap food with a dodgy or unknown background; my choice, however, is to buy better quality food with a history that is more acceptable to my principles, and to try not to waste any.
NB Re-heating leftover food is a perfectly safe practice, provided you follow (strictly) some simple guidelines:
Learning to be "food aware" is, in my opinion, our duty. It gives us more responsibility for what we consume, but also liberates us and opens up a whole world of new possibilities.
In my parents' day, throwing away any food (following the lean, post-war times of rationing) would have been unthinkable to them ... it would have been an almost unforgivable sin! They may not have known everything about the "true cost" of food that we are aware of today - poor animal welfare, environmentally-damaging farming practices, unfair trading, etc - but they did know that food was a precious, expensive and limited commodity that was not to be wasted.
Hence, I grew up very much in the knowledge that "leftovers" from a meal were not to be thrown away, but were the makings of another wholesome, tasty meal. It's a tradition that I, as a person with an environmental conscience, have embraced and improved upon; with a little imagination and some judicious use of herbs, spices and other flavourings, most leftover food can be transformed into the basis of another good plateful of food ... costing next to nothing!
Take our meal last night, for example: pork, gravy and red cabbage from Sunday's roast were re-heated (sliced pork and gravy in the oven, red cabbage in the microwave) as was the cheesy potato bake from Saturday night's meal; everything had been kept covered up, in the fridge, and tasted just as good as the first time around. I fried together three courgettes and an onion, adding one lonely mushroom a bit later, with just a bit of black pepper ... and hey presto, we had a delicious and substantial meal for the cost of three pieces of veg! (The small pork joint had only cost £4.00, so made a relatively cheap Sunday roast anyway; but why not get another meal out of it, if you can? Then the cost per meal, per person, goes down to £1.00!!)
Many people these days seem to think that, in order to "economise" with food, they have to buy cheap food with a dodgy or unknown background; my choice, however, is to buy better quality food with a history that is more acceptable to my principles, and to try not to waste any.
NB Re-heating leftover food is a perfectly safe practice, provided you follow (strictly) some simple guidelines:
- Once you have served your meal, allow leftovers to cool as quickly as possible (turn off any heat, etc.), keep covered and refrigerate as soon as it is properly cold.
- Do not let cooked food come into contact with raw food in the fridge (this is necessary practice anyway, whether you are re-heating leftovers or not).
- When serving for the second time, either serve cold, or make sure that the food is thoroughly re-heated (ie. piping hot) all the way through. Serve at once.
- Do not, ever, re-heat food more than once. Think about this! This means that, if your original meal was made using ready-cooked ingredients (for example, you heated up a pie that could have been eaten cold, because it was already cooked; or you re-heated a ready-cooked chicken) then you have already re-heated it once. You can NOT, therefore, re-heat it again. Re-heating is ONLY safe when you made the original dish from raw. This also applies to cooked, frozen food (prawns, for example): you can use them in a hot dish, but must not re-heat the dish later, as this would be heating them for a third time.
Learning to be "food aware" is, in my opinion, our duty. It gives us more responsibility for what we consume, but also liberates us and opens up a whole world of new possibilities.
Monday 18 April 2011
Salad lunch in the garden
What a glorious day! In fact, what a glorious spell we're having, weather-wise, at the moment. With apologies to all those who are still suffering from cold, wet, or even snowy weather (and those in the Antipodes, as they head towards winter) I am loving the sunshine and blue skies ... reminds me of so many wonderful Greek holidays.
So, naturally, it also makes me want a big plateful of salad for lunch, eaten out in the garden. With a lovely fresh herb dressing on the lettuce, tomatoes, peppers and beetroot, Warren and I chose to top it with some tuna, hard-boiled eggs, king prawns, anchovies and coleslaw. Absolute heaven!
So, naturally, it also makes me want a big plateful of salad for lunch, eaten out in the garden. With a lovely fresh herb dressing on the lettuce, tomatoes, peppers and beetroot, Warren and I chose to top it with some tuna, hard-boiled eggs, king prawns, anchovies and coleslaw. Absolute heaven!
Oh yeah ... we also each had one of Warren't latest batch of bread rolls. The first batch baked in the new oven! A mixture of white and granary, they taste lovely and are as light as a feather.
Roober-roast pork!
That's a name I just made up myself: "Roober-roast", meaning roasted with roots and tubers! This was the first Sunday roast cooked in the new oven (using the "main" oven, this time) and using the tray that came with the cooker, as most of my roasting tins will not fit into the smaller oven cavities.
Result? ... well, it ended up very nice indeed (as you can see) but it needed some adjustments along the way, as I hadn't bothered to read the instructions and got the functions all wrong on the "multi-function" dial! We ended up with puddles of condensation on our beautiful new floor, which wasn't good, and meat and potatoes all at different stages of cooked-ness!
Pork was roasted with potatoes, sweet potatoes, carrots and onions; red cabbage was braised with sweetener (can't use sugar, because of diabetic hubby), wine vinegar and red wine; frozen peas given a quick blast in the microwave ... and gravy.
Result? ... well, it ended up very nice indeed (as you can see) but it needed some adjustments along the way, as I hadn't bothered to read the instructions and got the functions all wrong on the "multi-function" dial! We ended up with puddles of condensation on our beautiful new floor, which wasn't good, and meat and potatoes all at different stages of cooked-ness!
Pork was roasted with potatoes, sweet potatoes, carrots and onions; red cabbage was braised with sweetener (can't use sugar, because of diabetic hubby), wine vinegar and red wine; frozen peas given a quick blast in the microwave ... and gravy.
Sunday 17 April 2011
We've got a griddle!
So, we'd had the first meal cooked in the new cooker ... now it was time to try cooking something on the new cooker! As well as five gas rings (including a double-ringed "wok burner") there is a Teflon-coated griddle plate, that sits atop two rings. So, last night we decided to try griddling some asparagus first (which was then kept hot in the oven in a little melted butter), before throwing on a couple of really good quality rump steaks ... I used to love cooking steaks on the (incredibly hot) griddles in both our pubs, as they can be cooked exactly to people's liking and the end result is always superb!
Served with a creamy, cheesy potato bake, a few beer-battered onion rings (the best frozen onion rings available, IMO), the asparagus and some sauteed mushrooms ... this was a plateful of food where every single mouthful was just delicious! I have a feeling the griddle plate will get used a LOT!
V Marinated vegetable kebabs or a vegetarian burger would cook well on the griddle plate, and either one would be a nice substitute for the steak here, accompanied by as many of the other bits as you fancy!
Served with a creamy, cheesy potato bake, a few beer-battered onion rings (the best frozen onion rings available, IMO), the asparagus and some sauteed mushrooms ... this was a plateful of food where every single mouthful was just delicious! I have a feeling the griddle plate will get used a LOT!
V Marinated vegetable kebabs or a vegetarian burger would cook well on the griddle plate, and either one would be a nice substitute for the steak here, accompanied by as many of the other bits as you fancy!
Filo Chicken Pie
Not the most exciting meal ever, on Friday evening ... other than the fact that it was the first meal cooked in our new oven! It was also (believe it or not!) my first experience of cooking with filo pastry ... I've eaten it plenty of times, but never got around to using it myself. Given that it's also a temperamental thing to work with at the best of times, and that it had been in our freezer longer than it should have been (and therefore drying out, somewhat), it probably wasn't the best choice of ingredients to use in a "semi-detached" kitchen ... fridge, sink, cupboards & everything else in the old kitchen; cooker and no worktop next door in the new kitchen!
Still, cook it I did and in fact it wasn't too bad. The pastry could have been a little crisper, but the filling was yummy. I pan-fried a couple of boneless chicken thighs (cubed) and some chopped smoked bacon, then added some sliced mushrooms and 1" lengths of asparagus, before stirring in some Philadelphia soft cheese and a little mustard to make a creamy sauce. I thinned it down with a little milk/cream and left it simmering while I dealt with the pastry. I followed (more or less!) the "layering" process described on the filo packet, but putting the filling in all in one layer, brushed the top with oil, then cooked it all for about half and hour.
We served it with a lovely big salad and half a jacket potato each, topped with a dollop of coleslaw. Incidentally, it was very nice cold for lunch the following day, too!
V I'm sure most vegetarians who cook for themselves are familiar with filo pastry and will have their own favourite recipes. The Greek dish, spanakopita, is basically filo pastry stuffed with spinach and feta cheese - but personally, I think I'd fill mine with a lovely creamy mushroom concoction ... perhaps with some smoked paprika for a bit of extra warmth. Lush!
Still, cook it I did and in fact it wasn't too bad. The pastry could have been a little crisper, but the filling was yummy. I pan-fried a couple of boneless chicken thighs (cubed) and some chopped smoked bacon, then added some sliced mushrooms and 1" lengths of asparagus, before stirring in some Philadelphia soft cheese and a little mustard to make a creamy sauce. I thinned it down with a little milk/cream and left it simmering while I dealt with the pastry. I followed (more or less!) the "layering" process described on the filo packet, but putting the filling in all in one layer, brushed the top with oil, then cooked it all for about half and hour.
We served it with a lovely big salad and half a jacket potato each, topped with a dollop of coleslaw. Incidentally, it was very nice cold for lunch the following day, too!
V I'm sure most vegetarians who cook for themselves are familiar with filo pastry and will have their own favourite recipes. The Greek dish, spanakopita, is basically filo pastry stuffed with spinach and feta cheese - but personally, I think I'd fill mine with a lovely creamy mushroom concoction ... perhaps with some smoked paprika for a bit of extra warmth. Lush!
Thursday 14 April 2011
Chicken stir-fry
Corrr! ... stir-fry ... one of my favourite weekday meals!
Tesco (our local supermarket) do a great deal: 3 items for £2.50. We usually go for a pack of mixed stir-fry vegetables (onions, mushrooms, grated carrot, beansprouts, etc), a packet of straight-to-wok noodles, and a sachet of stir-fry sauce; the one we used last night was a Chinese Stir Fry sauce, but they do a variety of sauces, including black bean, sweet chilli, etc.
First, I stir-fried some cubes of Willow Farm chicken breast to seal, then added the pack of vegetables; I gave it a good stir, then turned down the heat and put the lid on the wok. I left this for about 5-10 minutes, then gave it another good stir, before adding the sauce and noodles ... then stirring again, with the heat back up high. (It's not called a stir-fry for nothing, you know!!) On this occasion, I needed to add quite a bit of water as the sauce was pretty thick and was getting soaked up by all the veg and noodles; luckily, it was strong enough flavoured to take it.
Stir-fry is SUCH a great meal, in so many ways. It's relatively cheap, quite healthy, zero wastage, very quick and easy to prepare, only one pan to wash ... and most of all, it tastes gorgeous!!
I rather liked the look of it in our new square bowls on the red table mats (although we didn't use the chopsticks they were just for the photo!).
V How difficult can it be to make a vegetarian stir-fry? Simply use the vegetables, noodles and sauce (just check the sauce ingredients to make sure it doesn't contain fish sauce) and add some tofu or a handful of your favourite nuts for protein ... yummy!
Tesco (our local supermarket) do a great deal: 3 items for £2.50. We usually go for a pack of mixed stir-fry vegetables (onions, mushrooms, grated carrot, beansprouts, etc), a packet of straight-to-wok noodles, and a sachet of stir-fry sauce; the one we used last night was a Chinese Stir Fry sauce, but they do a variety of sauces, including black bean, sweet chilli, etc.
First, I stir-fried some cubes of Willow Farm chicken breast to seal, then added the pack of vegetables; I gave it a good stir, then turned down the heat and put the lid on the wok. I left this for about 5-10 minutes, then gave it another good stir, before adding the sauce and noodles ... then stirring again, with the heat back up high. (It's not called a stir-fry for nothing, you know!!) On this occasion, I needed to add quite a bit of water as the sauce was pretty thick and was getting soaked up by all the veg and noodles; luckily, it was strong enough flavoured to take it.
Stir-fry is SUCH a great meal, in so many ways. It's relatively cheap, quite healthy, zero wastage, very quick and easy to prepare, only one pan to wash ... and most of all, it tastes gorgeous!!
I rather liked the look of it in our new square bowls on the red table mats (although we didn't use the chopsticks they were just for the photo!).
V How difficult can it be to make a vegetarian stir-fry? Simply use the vegetables, noodles and sauce (just check the sauce ingredients to make sure it doesn't contain fish sauce) and add some tofu or a handful of your favourite nuts for protein ... yummy!
Wednesday 13 April 2011
Sausages with style!
I usually either grill sausages or cook them in the oven, but last night I decided to chuck them in the pan with the large chunks of onion I was frying off in a little oil. They browned quite nicely (as did the onions) and then I added some sliced peppers and mushrooms, along with a few halved cherry tomatoes. I held back on the flavourings, adding only a light sprinkling of mixed herbs and a little black pepper, then poured on some thick-ish gravy (made with Bisto granules, in this instance).
Meanwhile, I had popped some frozen spicy wedges into the oven and prepared some curly kale (again - love it!) which only needed a couple of minutes' cooking when the sausages were properly cooked through. It wasn't the most spectacular of meals, but (considering I hadn't had a brilliant day) was very tasty and at least contained a few fresh vegetables!
V A veggie version of sausage casserole? Sure ... why not? Just use your favourite meat-free sausages (there are plenty of options around), cooking them as instructed, while frying off the onion and other veg in a pan. Bisto also do vegetarian granules (although if you check out their "meat" gravies, I think you'll find there are no animal ingredients in them, either!) so you can simmer the casserole away in that for a while ... just be careful not to overcook the sausages, as most vegetarian sausages (particularly Quorn) are best cooked quite quickly.
Meanwhile, I had popped some frozen spicy wedges into the oven and prepared some curly kale (again - love it!) which only needed a couple of minutes' cooking when the sausages were properly cooked through. It wasn't the most spectacular of meals, but (considering I hadn't had a brilliant day) was very tasty and at least contained a few fresh vegetables!
V A veggie version of sausage casserole? Sure ... why not? Just use your favourite meat-free sausages (there are plenty of options around), cooking them as instructed, while frying off the onion and other veg in a pan. Bisto also do vegetarian granules (although if you check out their "meat" gravies, I think you'll find there are no animal ingredients in them, either!) so you can simmer the casserole away in that for a while ... just be careful not to overcook the sausages, as most vegetarian sausages (particularly Quorn) are best cooked quite quickly.
Monday 11 April 2011
Peanut Butter & Chocolate Brownies
These were a little treat for myself (too much sugar for my diabetic hubby), which I'm hoping will freeze well (even I couldn't manage all 15 over a couple of days!!). I have never made brownies before (or I may have done ... but it was decades ago, if I did) but this recipe in this month's BBC Good Food magazine got my juices going! This recipe's not on the website yet, but should be in a couple of weeks ... alternatively, buy the magazine; it's well worth the money, as it's packed full of lovely food ideas for everyone: vegetarian, dinner parties, kids favourites, cheap 'n' cheerful, posh meals, healthy eating ... everything!
The toppings are melted peanut butter (the recipe called for crunchy, but I only had smooth) and melted dark chocolate; in fact, if you're not a huge peanut butter fan, and you use the smooth variety like I did, you wouldn't really taste the peanut butter in them, as long as you didn't drizzle some over the top. They are actually a bit drier-textured and far less "stodgy" than they look - delicious!
Incidentally, anyone who's ever tried the "Rocky Horror" dessert sundae at a Harvester restaurant - this is exactly the sort of brownie you would need to make that delightful indulgence at home ... although how you'll reproduce their creamy, whippy ice cream I don't know!
The toppings are melted peanut butter (the recipe called for crunchy, but I only had smooth) and melted dark chocolate; in fact, if you're not a huge peanut butter fan, and you use the smooth variety like I did, you wouldn't really taste the peanut butter in them, as long as you didn't drizzle some over the top. They are actually a bit drier-textured and far less "stodgy" than they look - delicious!
Incidentally, anyone who's ever tried the "Rocky Horror" dessert sundae at a Harvester restaurant - this is exactly the sort of brownie you would need to make that delightful indulgence at home ... although how you'll reproduce their creamy, whippy ice cream I don't know!
Good ole' Cottage Pie!
Yep, you can't beat a cottage pie for that homely feeling of comfort and nostalgia! Just dig in a big spoon and serve yourself a generous portion, pile your plate up with lovely veg and maybe a drizzle of rich gravy on the top ... instant childhood memories! * (see anecdote below)
So, why "cottage pie" and not "shepherd's pie", you may be asking. Well, any shepherd worth his crook would immediately deduce that this particular pie was made with minced beef, not lamb ... so I guess it could have been named "herder's pie", or something, but cottage pie it is!
Personally, I like to add a few flavourings to the mince as I'm cooking it (black pepper, mixed herbs, tinned tomatoes/tomato puree, Lea & Perrin's Worcestershire Sauce, etc) as well as some beef stock, but that's down to individual taste. Otherwise, just boil some potatoes, mash them as you like them (I used a knob of butter, a spoonful of soured cream and some black pepper), then carefully put on top of the mince mixture in an ovenproof dish. Swirl the mash in a fancy pattern on the top, then add a little grated cheese if you wish; pop in a med/hot oven for about 15-20 minutes, or until the top is nicely browned.
Incidentally, provided you have cooked the meat from raw, this dish freezes and re-heats very well - either whole or in portions for a quick microwaveable, homemade meal.
V Lovely as a "farmer's pie", "gardener's pie" or "greengrocer's pie" ... or whatever you want to call a vegetarian version, the options are only limited by your own imagination and taste buds. Try using TVP or Quorn mince for a similar end result to the carnivore's classic, or experiment with a selection of seasonal vegetables and pulses to make a really interesting and tasty alternative. Baked beans, in particular, make an excellent ingredient in a potato-topped pie.
* Not only childhood memories, but some adult ones too ... I hope my son doesn't mind me sharing this sweet and funny little anecdote with the world! About 10 years ago, when he was still living at home, Pete came home from a late shift at work and I served him up a lovely, comforting portion of homemade cottage pie. We sat chatting at the kitchen table as he tucked in heartily and - for some reason that I can't remember - the conversation turned to people's widely varying levels of appreciation, regarding standards of cooking, presentation and quality of ingredients, etc. With a straight face, he quite innocently said: "For example, some people would think this [the cottage pie he was eating] was really nice"!!
Although I absolutely understood the point he was making (that to some people, these days, a homemade cottage pie would be a treat) it almost sounded like an insult. I just looked at him, wide-eyed, at the same moment as he realised what he had said. Fortunately, we share exactly the same sense of humour and thus began one of our many side-splitting, tear-rolling, raucous bouts of shared laughter ... how he didn't choke on his cottage pie, I'll never know!
Even now, a plateful of cottage pie (or any other "homely" dish) will illicit the phrase: "Some people ..."!!
So, why "cottage pie" and not "shepherd's pie", you may be asking. Well, any shepherd worth his crook would immediately deduce that this particular pie was made with minced beef, not lamb ... so I guess it could have been named "herder's pie", or something, but cottage pie it is!
Personally, I like to add a few flavourings to the mince as I'm cooking it (black pepper, mixed herbs, tinned tomatoes/tomato puree, Lea & Perrin's Worcestershire Sauce, etc) as well as some beef stock, but that's down to individual taste. Otherwise, just boil some potatoes, mash them as you like them (I used a knob of butter, a spoonful of soured cream and some black pepper), then carefully put on top of the mince mixture in an ovenproof dish. Swirl the mash in a fancy pattern on the top, then add a little grated cheese if you wish; pop in a med/hot oven for about 15-20 minutes, or until the top is nicely browned.
Incidentally, provided you have cooked the meat from raw, this dish freezes and re-heats very well - either whole or in portions for a quick microwaveable, homemade meal.
V Lovely as a "farmer's pie", "gardener's pie" or "greengrocer's pie" ... or whatever you want to call a vegetarian version, the options are only limited by your own imagination and taste buds. Try using TVP or Quorn mince for a similar end result to the carnivore's classic, or experiment with a selection of seasonal vegetables and pulses to make a really interesting and tasty alternative. Baked beans, in particular, make an excellent ingredient in a potato-topped pie.
* Not only childhood memories, but some adult ones too ... I hope my son doesn't mind me sharing this sweet and funny little anecdote with the world! About 10 years ago, when he was still living at home, Pete came home from a late shift at work and I served him up a lovely, comforting portion of homemade cottage pie. We sat chatting at the kitchen table as he tucked in heartily and - for some reason that I can't remember - the conversation turned to people's widely varying levels of appreciation, regarding standards of cooking, presentation and quality of ingredients, etc. With a straight face, he quite innocently said: "For example, some people would think this [the cottage pie he was eating] was really nice"!!
Although I absolutely understood the point he was making (that to some people, these days, a homemade cottage pie would be a treat) it almost sounded like an insult. I just looked at him, wide-eyed, at the same moment as he realised what he had said. Fortunately, we share exactly the same sense of humour and thus began one of our many side-splitting, tear-rolling, raucous bouts of shared laughter ... how he didn't choke on his cottage pie, I'll never know!
Even now, a plateful of cottage pie (or any other "homely" dish) will illicit the phrase: "Some people ..."!!
Saturday 9 April 2011
Spring Chicken
I was going to name this post "Summer Chicken" - which would have been closer to how I think of this dish - but then remembered that, despite the current beautiful summery spell, we are still very much in Spring!
However, this is how we like to prepare and serve chicken during hot weather: spatch-cocked, smothered in mixed herbs and lemon juice, then roasted in the oven until crispy and brown all over. The only accompaniments necessary, really, are simple potatoes in their skins (either boiled, if new, or baked in their jackets if main crop) and a salad of your choice ... unsurprisingly (being complete Grecophiles!) our choice was a fresh, herby Greek salad. We also added a few lightly boiled/steamed French beans last night, which gave an extra flavour and texture - very nice!
As you will notice, I also indulged in a drop of Pinot Grigio last night, too!
However, this is how we like to prepare and serve chicken during hot weather: spatch-cocked, smothered in mixed herbs and lemon juice, then roasted in the oven until crispy and brown all over. The only accompaniments necessary, really, are simple potatoes in their skins (either boiled, if new, or baked in their jackets if main crop) and a salad of your choice ... unsurprisingly (being complete Grecophiles!) our choice was a fresh, herby Greek salad. We also added a few lightly boiled/steamed French beans last night, which gave an extra flavour and texture - very nice!
As you will notice, I also indulged in a drop of Pinot Grigio last night, too!
Friday 8 April 2011
Chork pop!
We seem to have been eating quite a lot of pork, recently - not particularly by design, just that that's how it goes sometimes!
Anyway ...
Lovely "chork pops" (pork chops), simply doused in Italian seasoning and pan fried (when we get the new cooker for our new kitchen, there will be a griddle pan with it - Yay!!), accompanied by some (organic) baked potatoes with sour cream & chives, and more curly kale (addicted to it now!) with a few pine nuts added.
Simples! :-))
Anyway ...
Lovely "chork pops" (pork chops), simply doused in Italian seasoning and pan fried (when we get the new cooker for our new kitchen, there will be a griddle pan with it - Yay!!), accompanied by some (organic) baked potatoes with sour cream & chives, and more curly kale (addicted to it now!) with a few pine nuts added.
Simples! :-))
Tuesday 5 April 2011
Big Salad Lunch
V My hubby knows how to treat me well: take me to a Harvester restaurant for dinner!! Yes, yes, I know their meals are old-fashioned, uninspired and boring (we've even had the odd one that was inedible!); I know their fare is a million miles away from that of Michel Roux, Hugh Fearnley-Whittingstall or even the Masterchef finalists; I know they pack diners in by the hundred like a NAAFI canteen and their staff are often more interested in chatting each other up than serving their customers ... BUT ...
I love the salad cart!! I would actually be happy enough to just have a bowl of salad from their salad cart, a bread roll and one of their ice cream sundaes for dessert! (I don't, because I don't think they would let me ... but that's what I would like!) Very little pleases my palate more than a big bowlful of mixed salad and accompaniments, topped with a tasty dressing and maybe a few croutons. So I have decided - partly because I'm trying to eat more healthily (that was my original plan when starting this blog, remember? LOL) and partly because I just love it so much - to try to recreate as near as possible the delicious mix I get at the Harvester salad cart in my own kitchen, for lunch each day.
Today's glorious array of goodies consisted of lettuce, watercress, mustard & cress, cucumber, red pepper, beetroot, sweetcorn, gigantes (Greek-style butter beans) and coleslaw. My "toppings" choices of the day were Caesar dressing and balsamic glaze. Absolutely scrumptious!
I love the salad cart!! I would actually be happy enough to just have a bowl of salad from their salad cart, a bread roll and one of their ice cream sundaes for dessert! (I don't, because I don't think they would let me ... but that's what I would like!) Very little pleases my palate more than a big bowlful of mixed salad and accompaniments, topped with a tasty dressing and maybe a few croutons. So I have decided - partly because I'm trying to eat more healthily (that was my original plan when starting this blog, remember? LOL) and partly because I just love it so much - to try to recreate as near as possible the delicious mix I get at the Harvester salad cart in my own kitchen, for lunch each day.
Today's glorious array of goodies consisted of lettuce, watercress, mustard & cress, cucumber, red pepper, beetroot, sweetcorn, gigantes (Greek-style butter beans) and coleslaw. My "toppings" choices of the day were Caesar dressing and balsamic glaze. Absolutely scrumptious!
Saturday 2 April 2011
Strawberry Tart, anyone?
So, this is what I did with the leftover pastry from Thursday night's Homity Pie ... turned out some nice strawberry tarts, made with sugar-free jelly so my diabetic hubby could have a rare sweet treat!
Friday 1 April 2011
Homity Pie
V We first tasted this stalwart of vegetarian establishments and recipe books at the Arts Centre cafe in Plymouth, several decades ago. We weren't vegetarians ourselves, but enjoyed trying new things and were very much into the "hippy thing" of wholefoods and simple, homemade fare. The Homity Pie immediately became a family favourite and has even featured, once or twice, on the menu boards of the two food pubs we have run.
I used a block of ready-made pastry to line a greased flan tin (Jus-Rol butter shortcrust - excellent!), then layered the filling: sliced boiled potatoes, a generous sprinkle of garlic, masses of grated cheese and a twist of black pepper, then repeat. You can also include onions, leeks and/or peas, but if all you have is potatoes, this works just as well. Traditionally, there are no eggs involved, but I used one beaten egg to glaze the pastry edge, then mixed what was left with some soured cream and spread it all on the top ... which is why my pie had that beautiful browned topping! (My only quibble is that I prefer a much deeper Homity Pie, but I only had a flan tin ... I must get a deep tin!)
Simply served with salad as a main meal, or as part of a buffet, this open pie is sure to be a hit with both vegetarians and carnivores alike. It is best served hot, in my opinion, but also keeps well in the fridge for a slice cold for lunch the next day! We are quite hearty eaters, by the way, and half of this pie (between us, not each!!) with a large side salad was plenty for our main meal of the day. There are plenty of recipes online (including the famous Crank's) so why not give it a go? You won't regret it!
I used a block of ready-made pastry to line a greased flan tin (Jus-Rol butter shortcrust - excellent!), then layered the filling: sliced boiled potatoes, a generous sprinkle of garlic, masses of grated cheese and a twist of black pepper, then repeat. You can also include onions, leeks and/or peas, but if all you have is potatoes, this works just as well. Traditionally, there are no eggs involved, but I used one beaten egg to glaze the pastry edge, then mixed what was left with some soured cream and spread it all on the top ... which is why my pie had that beautiful browned topping! (My only quibble is that I prefer a much deeper Homity Pie, but I only had a flan tin ... I must get a deep tin!)
Simply served with salad as a main meal, or as part of a buffet, this open pie is sure to be a hit with both vegetarians and carnivores alike. It is best served hot, in my opinion, but also keeps well in the fridge for a slice cold for lunch the next day! We are quite hearty eaters, by the way, and half of this pie (between us, not each!!) with a large side salad was plenty for our main meal of the day. There are plenty of recipes online (including the famous Crank's) so why not give it a go? You won't regret it!
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