I made these in individual large ramekins to use up a glut of pears from our Abel and Cole vegetable box. Serves 5.
Ingredients:
5 or 6 pears depending on size
75g plain flour
10g porridge oats
85g butter
75g vanilla sugar plus a little to sprinkle on top
6 cardamom pods (seeds only, ground)
Work the butter and flour and oats together until a breadcrumb texture is achieved. Add the sugar and cardamom. Dice the pears and share between the individual ramekins or in a single dish. Loosely spread the topping on top sprinkle a little extra sugar on top then cook for 20-30 minutes in a 200C oven until the top is browning. Serve with custard or ice-cream.
Sunday, 28 February 2010
Monday, 22 February 2010
Swordfish with Lentils
Cooked during my stay in a cosy apartment in York, just about the only holiday let that I've stayed in that had decent pots and knives. Other firm white fish (monkfish or haddock) would work just as well (as long as it wasn't hacked about by the person doing the filleting as ours was). Serves 4 (for a change!)
Ingredients
4 fillets of firm white fish
Two large handfuls of Puy lentils
Two or three carrots
One red onion
2 cloves garlic
4-6 small tomatoes
6-8 black olives
Fry the finely chopped onion and garlic in olive oil till transparent. Add the finely diced carrot and fry again for a few minutes before adding the olives (pitted and halved). Add the chopped tomatoes, some dried herbs, the lentils and enough stock (or water) to cover.
Bring to the boil and simmer until the lentils are cooked, try not to let the lentils boil dry as they will burn on the bottom of the pan.
When the lentils are almost cooked, season and pan fry the fish and serve on top of the lentils along with some sugar snap peas and green beans for a contrasting texture and colour.
Ingredients
4 fillets of firm white fish
Two large handfuls of Puy lentils
Two or three carrots
One red onion
2 cloves garlic
4-6 small tomatoes
6-8 black olives
Fry the finely chopped onion and garlic in olive oil till transparent. Add the finely diced carrot and fry again for a few minutes before adding the olives (pitted and halved). Add the chopped tomatoes, some dried herbs, the lentils and enough stock (or water) to cover.
Bring to the boil and simmer until the lentils are cooked, try not to let the lentils boil dry as they will burn on the bottom of the pan.
When the lentils are almost cooked, season and pan fry the fish and serve on top of the lentils along with some sugar snap peas and green beans for a contrasting texture and colour.
York - Food Heaven or Food Hell
I have just returned from a fun weekend in York for the 25th Jorvik Viking Festival. As I was travelling with a trio of foodies it makes sense to review the food options in the city.
Good points:
York has a food and general market with a fine range of produce. In particular we liked the cheese, fish and meat providers at the Shambles end of the market. Fruit and veg stalls in the market were also good and if I had been staying longer I would have been tempted by the pale pink forced rhubarb from the infamous Rhubarb Triangle.
The York Coffee Emporium in High Petergate stocks a small range of fine coffees and teas and the friendly and knowledgeable staff are willing to advise.
There was also a market in Parliament while we were there and if you were prepared to dodge the vikings sipping lattes and queuing at cash points you would have found tasty pork pies, fresh breads, olives and good cheeses.
Bad Points:
Only one really and I can't lay this at York's door, but I would like to butcher the person who filleted the haddock in M&S that we bought for our supper (fish stall had shut by the time we go to the market). It was hacked into a random shape, possibly with a knife though it could have been chewed into shape to be honest!
Overall then York is more food heaven than hell.
Good points:
York has a food and general market with a fine range of produce. In particular we liked the cheese, fish and meat providers at the Shambles end of the market. Fruit and veg stalls in the market were also good and if I had been staying longer I would have been tempted by the pale pink forced rhubarb from the infamous Rhubarb Triangle.
The York Coffee Emporium in High Petergate stocks a small range of fine coffees and teas and the friendly and knowledgeable staff are willing to advise.
There was also a market in Parliament while we were there and if you were prepared to dodge the vikings sipping lattes and queuing at cash points you would have found tasty pork pies, fresh breads, olives and good cheeses.
Bad Points:
Only one really and I can't lay this at York's door, but I would like to butcher the person who filleted the haddock in M&S that we bought for our supper (fish stall had shut by the time we go to the market). It was hacked into a random shape, possibly with a knife though it could have been chewed into shape to be honest!
Overall then York is more food heaven than hell.
Sunday, 14 February 2010
The Power of Five - Ingredients
There are a number of ingredients that I always like to have in my store cupboard.
Oak Smoked Paprika - Gives a wonderful flavour to tomato based sauces, sweetly savoury with smoky overtones.
Lentils - Red lentils add a earthy richness to soups and tomato based pasta sauces. Green lentils work well with strong flavoured sausages and pan fried duck breasts.
Chick Peas - Added to a chicken curry or a vegetable one with chunks of potato. Added to couscous with tinned tuna, red onions, cherry tomatoes and lots of parsley and coriander and perhaps a finely chopped red chilli.
Chilli Sambal - Foxes do a range of wonderful chilli sambals with roasted onions and garlic which are fabulous as a relish, thinned down as a dipping sauce or added to mayonnaise to flavour a pasta salad.
Frozen Cranberries - I buy lots when they are in season as they add a wonder flavour to porridge (yes really), stuffing, home made chutneys and smoothies with mango and passion fruit.
Oak Smoked Paprika - Gives a wonderful flavour to tomato based sauces, sweetly savoury with smoky overtones.
Lentils - Red lentils add a earthy richness to soups and tomato based pasta sauces. Green lentils work well with strong flavoured sausages and pan fried duck breasts.
Chick Peas - Added to a chicken curry or a vegetable one with chunks of potato. Added to couscous with tinned tuna, red onions, cherry tomatoes and lots of parsley and coriander and perhaps a finely chopped red chilli.
Chilli Sambal - Foxes do a range of wonderful chilli sambals with roasted onions and garlic which are fabulous as a relish, thinned down as a dipping sauce or added to mayonnaise to flavour a pasta salad.
Frozen Cranberries - I buy lots when they are in season as they add a wonder flavour to porridge (yes really), stuffing, home made chutneys and smoothies with mango and passion fruit.
Sunday, 24 January 2010
Aromatic Green Thai Curry
My better half (and no I don't mean Fitz) doesn't like spicy food so this version of a classic is aromatic rather than fiery.
Ingredients
For the curry paste:
Blend together:
Half a bunch of coriander (the stems have most of the flavour)
2 shallots
2 cloves of garlic
2 stems of lemon grass
Thumb sized chunk of ginger (peeled)
Juice of half a lime
1/2 a teaspoon of ground coriander
1/2 a teaspoon of ground cumin
6 dried lime leaves
1/4 teaspoon of ground black pepper
1 tablespoon vegetable oil
For the curry:
4 chicken thighs (or equivalent in firm white fish)
1 large green pepper (diced)
1 large onion (diced)
1 can coconut milk
250g of mange tout or sugar snap peas
Rest of the coriander coarsely chopped
1 tablespoon fish sauce
1 teaspoon sugar
Blend all the paste ingredients together and then fry in a hot pan.
Add the chicken and fry quickly for a few minutes then add the pepper and onion. Fry for a few more minutes then add the coconut milk, sugar and fish sauce. Bring to the boil then simmer for 15 minutes or until the chicken is cooked.
Add the beans (and the fish if using). Cook for a further 10 minutes (or until the fish is cooked). Sprinkle on the rest of the coriander and serve with rice.
If you like it spicy add 2-3 green chillies, finely chopped to the paste.
Ingredients
For the curry paste:
Blend together:
Half a bunch of coriander (the stems have most of the flavour)
2 shallots
2 cloves of garlic
2 stems of lemon grass
Thumb sized chunk of ginger (peeled)
Juice of half a lime
1/2 a teaspoon of ground coriander
1/2 a teaspoon of ground cumin
6 dried lime leaves
1/4 teaspoon of ground black pepper
1 tablespoon vegetable oil
For the curry:
4 chicken thighs (or equivalent in firm white fish)
1 large green pepper (diced)
1 large onion (diced)
1 can coconut milk
250g of mange tout or sugar snap peas
Rest of the coriander coarsely chopped
1 tablespoon fish sauce
1 teaspoon sugar
Blend all the paste ingredients together and then fry in a hot pan.
Add the chicken and fry quickly for a few minutes then add the pepper and onion. Fry for a few more minutes then add the coconut milk, sugar and fish sauce. Bring to the boil then simmer for 15 minutes or until the chicken is cooked.
Add the beans (and the fish if using). Cook for a further 10 minutes (or until the fish is cooked). Sprinkle on the rest of the coriander and serve with rice.
If you like it spicy add 2-3 green chillies, finely chopped to the paste.
Thursday, 7 January 2010
Roasted Squash Risotto
On a cold and icy evening with snow still lying on the ground I felt a need for a warm, creamy, satisfying meal. Fortunately a friend had given me a home grown butternut squash perfect for a risotto. Serves 2.
Ingredients
225g risotto rice
2 knobs of butter
glug of olive oil
1 medium onion finely chopped
2 cloves of garlic finely chopped
1/2 a butternut squash, peeled and diced into bite-size chunks
1 sprig of rosemary
vegetable stock & pinch of saffron
1/2 handfuls of grated Parmesan
Toss the squash with a good glug of oil along with the rosemary, salt and pepper in a hot oven, shake occasionally.
Meanwhile make the risotto. Melt the butter with a glug of oil in a wide pan and add the onion and garlic and fry until softened. Add the rice and stir. Add the stock gradually until the rice has softened. Add the roasted squash, the cheese and another knob of butter.
Ingredients
225g risotto rice
2 knobs of butter
glug of olive oil
1 medium onion finely chopped
2 cloves of garlic finely chopped
1/2 a butternut squash, peeled and diced into bite-size chunks
1 sprig of rosemary
vegetable stock & pinch of saffron
1/2 handfuls of grated Parmesan
Toss the squash with a good glug of oil along with the rosemary, salt and pepper in a hot oven, shake occasionally.
Meanwhile make the risotto. Melt the butter with a glug of oil in a wide pan and add the onion and garlic and fry until softened. Add the rice and stir. Add the stock gradually until the rice has softened. Add the roasted squash, the cheese and another knob of butter.
Monday, 28 December 2009
Leftovers - Sweet and Sour Turkey
Fancied something with a bit of zing this evening. Serves three or 4 at a stretch depending on how much turkey you have. I cook this in a large (and very cheap) Ikea wok that now has a very nice patina.
Ingredients
1 Medium Onion - Finely sliced into half-moons
1 Large Red pepper - sliced
3 sticks of celery - chopped
2 cloves garlic - finely chopped
Thumb sized chunk of garlic peeled and finely sliced into matchsticks
1 small can of pineapple chunks
1/2 hard white finely sliced
Shredded leftover turkey
1 teaspoon of cornflour
1 tablespoon of tomato purée
2 tablespoons of vinegar
2 tablespoons of soy sauce
1 tablespoon of chilli sauce (or more if you like it hot or add fresh green chilli)
Fry the onion garlic and ginger in a glug or two of vegetable oil until starting to colour. Add the pepper and celery and stir fry for a few minutes until they start to colour. Add the turkey and stir fry. Drain the pineapple and add the chunks, vinegar, soy sauce, tomato purée and chilli sauce. Stir. Mix cornflour into reserved pineapple juice and add to the pan and stir to thicken the sauce. If the sauce is too thick add more pineapple juice or orange juice or vinegar depending on the sweet/sour balance you want.
Serve with boiled rice.
Ingredients
1 Medium Onion - Finely sliced into half-moons
1 Large Red pepper - sliced
3 sticks of celery - chopped
2 cloves garlic - finely chopped
Thumb sized chunk of garlic peeled and finely sliced into matchsticks
1 small can of pineapple chunks
1/2 hard white finely sliced
Shredded leftover turkey
1 teaspoon of cornflour
1 tablespoon of tomato purée
2 tablespoons of vinegar
2 tablespoons of soy sauce
1 tablespoon of chilli sauce (or more if you like it hot or add fresh green chilli)
Fry the onion garlic and ginger in a glug or two of vegetable oil until starting to colour. Add the pepper and celery and stir fry for a few minutes until they start to colour. Add the turkey and stir fry. Drain the pineapple and add the chunks, vinegar, soy sauce, tomato purée and chilli sauce. Stir. Mix cornflour into reserved pineapple juice and add to the pan and stir to thicken the sauce. If the sauce is too thick add more pineapple juice or orange juice or vinegar depending on the sweet/sour balance you want.
Serve with boiled rice.
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