Not Quite a Cock-a-Leekie Soup

Gosh it's been ages since I last wrote a post. I haven't stopped cooking (and I certainly haven't stopped eating) but just haven't got around to writing up my creations. New Year - new resolution to try and post at least once a month.

Sleety, grey skies and a biting north wind and the need to have something warm and satisfying to eat before movie night turned thoughts towards a sturdy soup. A loaf of freshly made bread cooling in the kitchen with some nice cheeses went very well along side it. It started off as being a cock-a-leekie soup but as there is more leek than chicken I was going to call it Leekie-Cockie but that didn't sound very appetising...

Serves 3 with bread and cheese on the side.

Ingredients
3 Medium Leeks, trimmed and sliced
1 Medium Carrot, finely diced
1 Chicken thigh, skinned and diced
1/2 Small Green Cabbage, finely shredded
5g Dried Porcini Mushrooms
1 Tablespoon Olive Oil
1 Bay Leaf
1 Handful of Pearl Barley
1 Litre Chicken or Vegetable stock

Method
Sweat off the leaks and carrots with the bay leaf until softened but not coloured.
Add the chicken, stock, pearl barley and dried mushrooms.
Bring to the boil and simmer for 30-45 minutes or until the barley is cooked.
Check seasoning - depending on your stock you may not need any.
Add the shredded cabbage and simmer for another 5 minutes.

Pan Fried Venison with Braised Red Cabbage and Apple

Paid a visit to Pitshanger Lane today which has become a bit of a foodie heaven recently. In one street there are two very good butchers, a fine fishmonger, a proper bakery and a greengrocer. Spoilt for choice as to what to have for supper but setted in the end for venison steaks. Serves 2.

Ingredients
2 venison steaks
1/4 of a red cabbage (finely shredded)
1 Bramley apple cored and cut into wedges
1 small red onion finely shredded
2 potatoes cut into wedges
Slug of balsamic vinegar

First get the potato wedges in a hot oven with some oil, salt and pepper. Cook these for about 1015 minutes before starting on the rest. Pan fry the steaks in a little oil for 2-3 minutes on each side, you don't want to overcook venison or it can become a bit tough. Rest the steaks in a warm place while you braise the cabbage, apples and red onions in the juices from the steaks until the cabbage has softened then add the balsamic vinegar and serve.

Steak and Cabbage Stir Fry

As we are away on holiday (Norfolk) next week it makes sense to use up everything in the fridge. No veg box this week so we just had a small head of pointed cabbage in the fridge. Along with a piece of steak from the freezer (left over from the Beef Stroganof a few weeks ago) I had enough for a tasty supper.

Ingredients (for 2)
1 piece of frying steak (sliced into strips)
1 head of pointed cabbage (or a small Savoy, or a bag of spinach, kale or spring greens) coarsely chopped.
1 onion (sliced)
1 clove garlic (chopped)
1 thumb sized chunk of ginger (cut into matchsticks)
1 tablespoon vegetable oil
1 star anise
2 tablespoons of soy sauce
1 tablespoon of Thai sweet chilli sauce
3 tablespoons of black bean sauce (or oyster sauce)
a splash or two of water

Heat a wok still hot and add the oil. Add the garlic, star anise and ginger then the onions and stir fry briefly. Add the steak and stir fry for a few minutes. Add the cabbage and briefly stir fry again. Add the soy, chilli, black bean sauce and the water. Stir fry to coat the meat and cabbage.

Serve with rice or noodles dressed with sesame oil and a glass of cold beer.

Leftovers - Curse or Blessing?

I love them - simple as that. Cold turkey and gammon with cold roast potatoes, cranberry sauce and pickles on Xmas Day evening and Boxing day lunch - Yum!
However after a couple of meals you need something to pick them up. A slaw of vegetables with a sharp perky dressing is great for this.

Ingredients
Half a small cabbage finely sliced (or a dozen or so Brussels Sprouts grated)
Half a medium onion - very finely sliced (red onions are especially good)
Two carrots - grated
Two stalks celery - chopped
One apple - grated (something crisp and tart is best)
1/2 teaspoon coriander seeds (freshly crushed)
1/4 teaspoon salt (ditto)
1/2 teaspoon Szechuan pepper corns (ditto)
1/2 teaspoons carroway seads (optional but they work well with the carrots)
Glug of oil and juice of half a lemon

Toss the lot together and serve with leftovers, jacket spuds, cheese etc. I make small batches so it stays crisp. You can add yoghurt and/or mayo if you like your salads more gloopy.