My standard accompaniment to stews and casseroles. Simple to make and very filling. Makes 3-4 dumplings depending on how big you want them.
Ingredients
125g Self Raising Flour
50g Suet (beef or vegetable)
1-2tsp of Creamed Horseradish (you could use freshly grated if you have some)
Salt and Pepper
Water
Mix all the dry ingredients together. Add the horseradish and enough water to make a slightly sticky dough. Allow to stand for 10-15 minutes. Flour your hands and make 3-4 balls of dough. Place dumplings on top of the stew/casserole and cover with a lid and cook for about 20 minutes. They will grow in size, sometimes double in size in the steam from the stew.
Wednesday, 27 March 2013
Monday, 25 February 2013
Bangers and Mash - With A Twist
It's cold still and we needed something warming inside us - Liz after a hard day at work me just from popping down the shed to feed the garden birds! Serves two or three.
Ingredients
6 nice meaty sausages (I used Waitrose Pork, Apricot and Ginger)
1/2 Red Cabbage - shredded
1 Medium Onion - finely sliced
8 Soft Dried Apricots - halved
100ml Cider
1 tblsp Vegetable Oil
Gently fry the sausages in the oil until they are coloured on all sides. Add the onion and continue frying for a few minutes until the soften. Add the red cabbage and the apricots and stir. Add the cider, season then cover and cook on a low heat for ten minutes or until the vegetables and the sausages are cooked.
Serve with plenty of creamy mashed potatoes with a decent mustard and a glass of cider.
Ingredients
6 nice meaty sausages (I used Waitrose Pork, Apricot and Ginger)
1/2 Red Cabbage - shredded
1 Medium Onion - finely sliced
8 Soft Dried Apricots - halved
100ml Cider
1 tblsp Vegetable Oil
Gently fry the sausages in the oil until they are coloured on all sides. Add the onion and continue frying for a few minutes until the soften. Add the red cabbage and the apricots and stir. Add the cider, season then cover and cook on a low heat for ten minutes or until the vegetables and the sausages are cooked.
Serve with plenty of creamy mashed potatoes with a decent mustard and a glass of cider.
Sunday, 24 February 2013
Birthday Supper with Friends
It was my birthday yesterday and after returning from a visit to the Natural History Museum where we viewed the always wonderful Wildlife Photo exhibition I cooked supper. It was a combination of items bought from the Waitrose deli counter and home cooked so I still had the pleasure of cooking without having to spend so much time in the kitchen that I didn't see my friends.
Alongside marinated anchovies, olives, bread and oil I prepared some Roasted Peppers with Manchego Cheese. This was followed by a Smoked Salmon Fillets with Horseradish and Dill Yoghurt with Beetroot Risotto. Pudding was Melting Chocolate Orange cakes by Gu. It all seemed to go down well!
Roasted Peppers
This can hardly be called a recipe to be honest! Serves 4 as part of a mixed starter or two with some bread and a green salad for a nice lunch.
Ingredients
2 long sweet red Romano peppers cut in half long ways
1 clove of garlic cut into slivers
1/2 tsp of oak smoked paprika
50g of mancahgo cheese grated or in thin slices
25g Parmesan cheese grated
1tblsp olive oil (I used a smoked oil for extra flavour)
Place the peppers in a baking dish, cut side up and sprinkle the garlic, paprika and oil over them. Bake in a moderate oven (150-180C) for 10-15 minutes until starting to soften. Add the manchego cheese and the Parmesan cheese then place back in the oven for 5-10 minutes to allow the cheeses to melt.
Smoked Salmon with Beetroot Risotto and Horseradish Yoghurt
For four people use the recipe for Beetroot Risotto I've detailed before but leave out the Bacon and the Parmesan Cheese and add the juice of half a lemon at the end. If you cant get lightly smoked fillets then normal salmon or trout fillets will do.
Ingredients (for four)
Beetroot Risotto
4 Lightly Smoked Salmon Fillets (about 100-150g each)
1 tblsp Olive Oil
1 tblsp Greek Yoghurt
1 tsp Creamed Horseradish
2 tsp finely chopped fresh dill
Mix the yoghurt, horseradish and dill together and set aside.
Make the risotto as per the instructions.
While the risotto is resting (after cooking with the lid on in a warm place), pan fry the salmon fillets in the oil.
Place the salmon fillet on the risotto, place a spoon full of the horseradish yoghurt on the salmon fillet and sprinkle with a little reserved chopped dill if desired.
Alongside marinated anchovies, olives, bread and oil I prepared some Roasted Peppers with Manchego Cheese. This was followed by a Smoked Salmon Fillets with Horseradish and Dill Yoghurt with Beetroot Risotto. Pudding was Melting Chocolate Orange cakes by Gu. It all seemed to go down well!
Roasted Peppers
This can hardly be called a recipe to be honest! Serves 4 as part of a mixed starter or two with some bread and a green salad for a nice lunch.
Ingredients
2 long sweet red Romano peppers cut in half long ways
1 clove of garlic cut into slivers
1/2 tsp of oak smoked paprika
50g of mancahgo cheese grated or in thin slices
25g Parmesan cheese grated
1tblsp olive oil (I used a smoked oil for extra flavour)
Place the peppers in a baking dish, cut side up and sprinkle the garlic, paprika and oil over them. Bake in a moderate oven (150-180C) for 10-15 minutes until starting to soften. Add the manchego cheese and the Parmesan cheese then place back in the oven for 5-10 minutes to allow the cheeses to melt.
Smoked Salmon with Beetroot Risotto and Horseradish Yoghurt
For four people use the recipe for Beetroot Risotto I've detailed before but leave out the Bacon and the Parmesan Cheese and add the juice of half a lemon at the end. If you cant get lightly smoked fillets then normal salmon or trout fillets will do.
Ingredients (for four)
Beetroot Risotto
4 Lightly Smoked Salmon Fillets (about 100-150g each)
1 tblsp Olive Oil
1 tblsp Greek Yoghurt
1 tsp Creamed Horseradish
2 tsp finely chopped fresh dill
Mix the yoghurt, horseradish and dill together and set aside.
Make the risotto as per the instructions.
While the risotto is resting (after cooking with the lid on in a warm place), pan fry the salmon fillets in the oil.
Place the salmon fillet on the risotto, place a spoon full of the horseradish yoghurt on the salmon fillet and sprinkle with a little reserved chopped dill if desired.
Sunday, 20 January 2013
Cauliflower Risotto
It's been ages since I last blogged, I haven't stopped cooking (or eating) for that matter just forgotten to write about what I've been cooking.
This week we've had sub-zero temperatures, several centimetres of snow on the ground and no windows for a couple of days while we had the old double glazing replaced in four rooms (including my 'den'). Now the house is snuggy again and the cats are lounging on the window sills looking out at the birds pecking around in the snow and clinging to the bird feeders. Last night we had a nice warming risotto to give us our own central heating. While I was out feeding the birds I pulled some leaks from the frozen veg patch. Serves three.
Ingredients
1 medium cauliflower broken into florets.
3 small leaks, trimmed, washed and finely sliced
1 clove of garlic, crushed
225g risotto rice
750ml hot vegetable stock (or thereabouts depends on the age of your rice)
Small bunch of parsley
2 tablespoon olive oil
20g of butter
1 glass of white wine (something you'd like to drink with the meal) - Optional.
50g of parmesan cheese, grated plus some shavings for serving.
Method
Drizzle half the oil over the cauliflower and season with salt and pepper. Roast in a medium oven (150-180C) while you make the risotto. Check and shake the cauliflower until it is cooked, browned on the edges with soft stalks.
Meanwhile melt half the butter with the oil and gently fry the leeks until softened. Add the rice and stir until coated with oil and butter. Add the wine if using and stir until evaporated. Gradually add the stock, ladle by ladle, until the rice is cooked. Add the parsley and stir, add the rest of the butter and parmasan and stir. Add the cauliflower and stir through. Serve with the parmesan shavings on top.
This week we've had sub-zero temperatures, several centimetres of snow on the ground and no windows for a couple of days while we had the old double glazing replaced in four rooms (including my 'den'). Now the house is snuggy again and the cats are lounging on the window sills looking out at the birds pecking around in the snow and clinging to the bird feeders. Last night we had a nice warming risotto to give us our own central heating. While I was out feeding the birds I pulled some leaks from the frozen veg patch. Serves three.
Ingredients
1 medium cauliflower broken into florets.
3 small leaks, trimmed, washed and finely sliced
1 clove of garlic, crushed
225g risotto rice
750ml hot vegetable stock (or thereabouts depends on the age of your rice)
Small bunch of parsley
2 tablespoon olive oil
20g of butter
1 glass of white wine (something you'd like to drink with the meal) - Optional.
50g of parmesan cheese, grated plus some shavings for serving.
Method
Drizzle half the oil over the cauliflower and season with salt and pepper. Roast in a medium oven (150-180C) while you make the risotto. Check and shake the cauliflower until it is cooked, browned on the edges with soft stalks.
Meanwhile melt half the butter with the oil and gently fry the leeks until softened. Add the rice and stir until coated with oil and butter. Add the wine if using and stir until evaporated. Gradually add the stock, ladle by ladle, until the rice is cooked. Add the parsley and stir, add the rest of the butter and parmasan and stir. Add the cauliflower and stir through. Serve with the parmesan shavings on top.
Wednesday, 15 August 2012
A Fishy Farmers' Market Feast
Paid a visit to the almost local farmer's market in Ealing at the weekend, been too long since I went there. Was only planning on picking up a nice loaf of bread and perhaps some bacon but ended up with a bag of assorted vegetables, cheese, bacon, sausages and a nicely filleted grey mullet. Now I've not cooked this fish before but vaguely remembered that it had a good reputation from my various fish cookery books. So the fish became the centrepiece of tasty summer supper. Would definitely get Grey Mullet again - very tasty, nice thick fillets and not too expensive.
Ingredients
2 Fillets of Grey Mullet (or Sea Bass)
1 small Aubergine (diced) - I used a pale stripy lilac one
Large handful of fresh tomatoes (halved) (nice selection from the market red, brown, purple and gold)
1 medium red onion finely chopped
1 red pepper finely chopped
1 courgette diced
Small bunch of fresh basil
1 clove garlic - crushed
salt and pepper
1 tsp smoked paprika
1 tblsp seasoned flour
2 tblsp olive oil
4 tblsp vegetable oil
Method
Heat the olive oil in a pan. Add the onion and fry until softened. Add the pepper, garlic, aubergine and courgette and fry until softened and starting to colour at the edges. Season and add the tomatoes, stir and cook over a low heat while you cook the fish.
Coat the fish in seasoned flour. Heat the vegetable oil in a frying pan until hot then fry the fish on both sides, about 2-3 minutes each side. Chop the basil and add to the tomato sauce, serve alongside or under the fish.
Ingredients
2 Fillets of Grey Mullet (or Sea Bass)
1 small Aubergine (diced) - I used a pale stripy lilac one
Large handful of fresh tomatoes (halved) (nice selection from the market red, brown, purple and gold)
1 medium red onion finely chopped
1 red pepper finely chopped
1 courgette diced
Small bunch of fresh basil
1 clove garlic - crushed
salt and pepper
1 tsp smoked paprika
1 tblsp seasoned flour
2 tblsp olive oil
4 tblsp vegetable oil
Method
Heat the olive oil in a pan. Add the onion and fry until softened. Add the pepper, garlic, aubergine and courgette and fry until softened and starting to colour at the edges. Season and add the tomatoes, stir and cook over a low heat while you cook the fish.
Coat the fish in seasoned flour. Heat the vegetable oil in a frying pan until hot then fry the fish on both sides, about 2-3 minutes each side. Chop the basil and add to the tomato sauce, serve alongside or under the fish.
Saturday, 28 July 2012
Steamed Sea Bass with Stirfried Broccoli
Summer is finally here and after a strenuous stroll around Kew Gardens (and an even more strenuous visit to the shop!) something quick, light and flavourful was called for. Serves 2
Ingredients
2 Sea Bass fillets
1 Thumb sized chunk of ginger peeled and cut into matchsticks
2 cloves of garlic peeled and cut into matchsticks
1 head of broccoli - broken into florets.
120g rice (I use a basmati wild rice blend for flavour and texture).
Dark soy, sesame oil, vegetable oil
Small bunch of coriander, coarsely chopped.
Method
Cook the rice. My method is to add twice as much water by volume as rice. Bring to the boil then cover and put in the oven (110C) for 20 mins.
Put a folded sheet of foil in a steamer over boiling water. Put half the ginger and garlic on the foil. Sprinkle soy sauce, sesame oil and a grind of black pepper on the fish and put skin side down on the foil. Cover the pan and steam for 10-12 minutes.
Five minutes before the fish is ready heat some oil in a pan or wok. Add the rest of the garlic and ginger and stir fry briefly. Add the broccoli and some more soy sauce and stir fry briefly. Add a tablespoon of water, toss and cover until the broccoli is cooked. Once the rice is cooked and it to the broccoli and soy mixture and toss. Sprinkle the coriander on the fish and broccoli and serve.
Ingredients
2 Sea Bass fillets
1 Thumb sized chunk of ginger peeled and cut into matchsticks
2 cloves of garlic peeled and cut into matchsticks
1 head of broccoli - broken into florets.
120g rice (I use a basmati wild rice blend for flavour and texture).
Dark soy, sesame oil, vegetable oil
Small bunch of coriander, coarsely chopped.
Method
Cook the rice. My method is to add twice as much water by volume as rice. Bring to the boil then cover and put in the oven (110C) for 20 mins.
Put a folded sheet of foil in a steamer over boiling water. Put half the ginger and garlic on the foil. Sprinkle soy sauce, sesame oil and a grind of black pepper on the fish and put skin side down on the foil. Cover the pan and steam for 10-12 minutes.
Five minutes before the fish is ready heat some oil in a pan or wok. Add the rest of the garlic and ginger and stir fry briefly. Add the broccoli and some more soy sauce and stir fry briefly. Add a tablespoon of water, toss and cover until the broccoli is cooked. Once the rice is cooked and it to the broccoli and soy mixture and toss. Sprinkle the coriander on the fish and broccoli and serve.
Friday, 8 June 2012
Baked Pumpkin Pilaf
Despite the calendar saying that it is June and we should be sipping G&T out on the patio while eating a light salad, we are instead getting blown around by gale force winds and soaked in thunderous showers. So instead of that light salad here is a warming rice dish to keep the cold of this British summer at bay. Serves 3.
Ingredients
1 Butternut Squash (peeled and cut into bite-sized chunks)
225g Rice (long grain - I use a mix of white and wild rice but brown would work as well)
1 large onion sliced into half moons
1 thumb sized chunk of ginger peeled and sliced into matchsticks
2 cloves garlic cut into slivers
2 tsp ground cumin
2 tsp ground coriander
1 large handful of green lentils
3 tsp cumin seeds
2 cloves
5 cardamom pods lightly crushed
olive oil
6 cherry tomatoes halved
500ml chicken or vegetable stock
Handful of chopped coriander
Spread the chopped squash in a baking tray and drizzle with olive oil and sprinkle over the ground spices. Shake to cover and bake in a medium-hot oven (160C) for 20 or so minutes, shaking half way through.
Meanwhile fry the onion in a large casserole with a little oil until it starts to colour and then add the garlic, ginger, cumin seeds, cloves. Fry briefly and then add the rice and lentils. Stir again to coat everything with the oil then add the stock and bring to the boil.
Put the lid on the casserole and stick it in the oven and bake for 15 minutes.
Take the rice from the oven and stir in the roasted squash and the halved tomatoes. Put the lid back on and bake for a further 10-15 minutes until the rice and lentils are cooked and the liquid has all evaporated.
Serve with yoghurt and mango chutney.
This could also be served as a side dish to accompany some pan fried chicken breasts, a vegetable curry or some spiced fish fillets.
Ingredients
1 Butternut Squash (peeled and cut into bite-sized chunks)
225g Rice (long grain - I use a mix of white and wild rice but brown would work as well)
1 large onion sliced into half moons
1 thumb sized chunk of ginger peeled and sliced into matchsticks
2 cloves garlic cut into slivers
2 tsp ground cumin
2 tsp ground coriander
1 large handful of green lentils
3 tsp cumin seeds
2 cloves
5 cardamom pods lightly crushed
olive oil
6 cherry tomatoes halved
500ml chicken or vegetable stock
Handful of chopped coriander
Spread the chopped squash in a baking tray and drizzle with olive oil and sprinkle over the ground spices. Shake to cover and bake in a medium-hot oven (160C) for 20 or so minutes, shaking half way through.
Meanwhile fry the onion in a large casserole with a little oil until it starts to colour and then add the garlic, ginger, cumin seeds, cloves. Fry briefly and then add the rice and lentils. Stir again to coat everything with the oil then add the stock and bring to the boil.
Put the lid on the casserole and stick it in the oven and bake for 15 minutes.
Take the rice from the oven and stir in the roasted squash and the halved tomatoes. Put the lid back on and bake for a further 10-15 minutes until the rice and lentils are cooked and the liquid has all evaporated.
Serve with yoghurt and mango chutney.
This could also be served as a side dish to accompany some pan fried chicken breasts, a vegetable curry or some spiced fish fillets.
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