Mum's Minestrone

It felt really autumnal this morning, seasons of mist and mellow fruitfulness type weather, just the right time for a hearty soup.  We have a sixth form open evening tonight so this will be waiting for us when we arrive home.

                                                            Bubbling away

Ingredients
1-2 tbsp olive oil
1 onion, finely chopped
1 carrot, finely chopped
1 stick of celery, finely chopped
2 cloves of garlic, finely chopped
1.2 litres of vegetable stock
1 teasp fresh rosemary, finely chopped
1x 400g in of chopped tomatoes or passata
1 bay leaf
1 piece of parmesan rind
1x400g tin of haricot or cannellini beans, drained and rinsed
80g small pasta shapes or spaghetti broken into small pieces
150g peas
1 courgette, cut into chunks
A good grating of nutmeg
Bacon lardons, optional
A few celery leaves, chopped
Freshly grated parmesan cheese, to garnish
Salt and freshly ground black pepper to taste.

Method
Heat the oil in a large pan on a medium heat.  Add the onion, carrot, celery and garlic and fry gently until softened, about 5 minutes.  Next add the rosemary and cook for a minute.
In goes the stock next with the tomato, bay leaf, and the parmesan rind and cook for about another 5 minutes.  Season to taste, add the beans and simmer for about 10 - 15 minutes.
Add the pasta and cook following the pack instructions until cooked.  About 5 minutes before the pasta is cooked add the remaining vegetables.
Last but not least add a couple of gratings of nutmeg, stir it into the soup and then check seasonings again.  Serve garnished with the chopped celery leaves and a generous sprinkling of parmesan.  Vegetarians look away as I will sprinkle the bacon on at the end.

My Shepherd's Pie

I hate wasting food so left over roast lamb is the star of the show here with left over roast potatoes and parsnips and mash as understudies.  If you don't have any roast lamb you could of course use a pack of lamb mince.  The roast potatoes and parsnips will be chopped and sprinkled over the mashed potato pie topping for a touch of crunch.

Ingredients

1 tbsp sunflower oil

1 large onion, diced

2-3 medium carrots, diced

500g lamb mince or left over roast lamb chopped

2 tbsp tomato purée

Large splash Worcestershire sauce

500ml beef stock

900g potatoes, cut into chunks

85g butter

3 tbsp milk

Left over mash and roast potatoes and parsnips.  Chop up the roasties and parsnips, optional. 

Method

Heat the oil in a medium saucepan, then soften the onion and carrots for a few minutes. When soft, turn up the heat, tip in the lamb and brown, tipping off any excess fat. Add the tomato purée and Worcestershire sauce,  then fry for a few minutes. Pour over the stock, bring to a simmer, then cover and cook for 30 minutes, uncovering halfway.

Meanwhile, heat the oven to 180C then make the mash. Boil the potatoes in salted water for 10-15 minutes until tender. Drain, then mash with the butter and milk.

Put the meat into an ovenproof dish, top with the mash and ruffle with a fork. Sprinkle over the chopped roasties if you have them. Bake for 20-25 minutes until the top is starting to colour and the mince is bubbling through at the edges. I'll serve this tonight with steamed hipsi cabbage and peas. 

                                                   Ready for the oven later on.

Roast Leg of Lamb with Anchovies and Oregano

I love to have my Sunday lunch at the Hop Pole Inn after a busy day in the garden.  However, this week I want to try this recipe from the Pizza Pilgrims and roast at home.  It's a big piece of meat but nothing will be wasted as I'm planning to use the leftovers on Monday to make my take on Shepherd's Pie and there should be enough to make two and put one in the freezer.

                                                              The marinade

Ingredients

50g tin of anchovies, chopped

4 cloves of garlic, crushed

Small bunch of fresh oregano

Juice of 1 lemon

Leg of lamb, about 1.5 to 2 kg (bone in)

8 roasting potatoes, peeled and quartered, I'm using Maris Piper

Olive oil

Sea salt. 

Method

In a bowl, combine the chopped anchovies, garlic, oregano leaves, lemon juice and the oil from the anchovy tins into a paste. 

Place the lovely lamb into a rage roasting tin, spread all over with the paste and allow it to marinate in the fridge for at least 2 hours, but overnight is better.

Take the lamb out of the fridge and allow the meat to come back to room temperature.

Put the lamb in the oven on full whack, around 250C to brown for 10 minutes before turning it down to 200C.

Coat the potatoes with olive oil and a good pinch of sea salt, then add to the tin.   Roast for an hour until the lamb is pink in the middle and the potatoes are golden brown and crisp.  Allow the lamb to rest for 20 minutes before carving.  I use a meat thermometer to cut out the guess work. 

I think we'll eat this with carrots, parsnips and a fabulous gravy using the meat juices. 

                                           All ready for a sleepover in the fridge

Persian Kebabs with Pitta and Salad

This recipe uses a spice which I've only recently discovered in the spice aisle, Sumac.  It adds an incredible citrus tangy kick to meat.  There's something quite exotic about the flavour of this middle eastern spice (I got mine in Sainsburys) .  Let the kids stuff their warmed bread with crispy salad and minty yoghurt sauce. Great finger food for a Saturday supper! 

Ingredients

400g lamb mince

4tbsp chopped coriander

2tbsp chopped dill

4 minced cloves of garlic

1teasp ground coriander

2 teasp sumac

1teasp cumin

50g almonds, toasted in a dry pan

1 tsp salt

2tbsp sunflower oil
Pitta breads and salad. 

Method

Mix all the ingredients together in a large mixing bowl

With wet hands skewer the meat into a long sausage shape and gently press the meat around the skewer.  Brush each kebab with a little bit of oil and place on a hot griddle or under the grill for 4 minutes before turning and cooking for a following 4 minutes on the other side.

Cari Mutton

Friday night is curry night in our house.  We've eaten this curry a few times now and it is a firm favourite.  The recipe comes from the winner of Master Chef, Shelina Permallo, inspired by her family's Mauritian recipes.  Have a go, it's better than any takeaway.  Her website has some beautiful recipes and I think I might have to buy her book.  If you do make it, please do make the crispy onion garnish as it really adds another dimension and texture to the curry.  I'll be cooking this this afternoon, long low and slow in my lovely Netherton Foundry Slow Cooker.

Ingredients
3 tbsp sunflower oil
1 onion, finely chopped
5 garlic, finely chopped
2.5 cm piece of root ginger, peeled and grated
2 tbsp birds eye red chillies, finely chopped
12 curry leaves
4 tbsp Mauritian curry powder
1/2 teasp fenugreek seeds
500g mutton chopped into bite size cubes
400g tin of plum tomatoes
200mls water
3 tbsp coriander, chopped plus extra to garnish
Crispy onions, to serve.

Mauritian Quick Curry Powder
50g Madras curry powder
20g ground coriander
20g ground cumin
10g turmeric.

Method
Heat the oil in a large pan over a medium heat an gently fry the onion, garlic, ginger and chillies until soft.  Add the curry leaves, Mauritian curry powder and fenugreek seeds and fry for another minute.
Add the mutton and cook for 15 minutes, turning frequently, until evenly browned on all sides.  Then add the tomatoes, 300ml water and the coriander and bring to a simmer.  reduce the heat, cover and leave to simmer for two and a half to three hours, or until the meat is tender.
Taste and adjust the seasoning, garnish with the crispy onions and some coriander.  Serve.

Crispy onions
Finely slice an onion.  Fry in sunflower oil for 2-3 minutes until crisp and golden.  Drain well on kitchen paper and serve sprinkle over the top of the curry.

                                                       One day.........

Hubby and I are eating out tonight but I will knock up this Italian classic for our darling daughter before hitting the town.  There are so many versions of this dish and many include cream.  I don't use cream preferring to lift the spaghetti as the eggs are added so as to coat the pasta rather than scramble the eggs.  That's why keeping back some of the pasta water is a good idea. 

Ingredients

100g pancetta, you can find it already cubed in supermarkets

100g parmesan

3 large eggs

350g spaghetti

2 plump garlic cloves, peeled and left whole

50g butter

Salt and freshly ground black pepper.

Method

Put a large saucepan of water on to boil. Finely chop the pancetta, having first removed any rind. Finely grate both cheeses and mix them together. Beat the eggs in a medium bowl, season with a little freshly ground black pepper and set everything aside.

Add 1 tsp salt to the boiling water, add the spaghetti and when the water comes back to the boil, cook at a constant simmer, covered, for 10 minutes or until al dente (just cooked).

Squash the garlic with the blade of a knife, just to bruise it. While the spaghetti is cooking, fry the pancetta with the garlic. Drop the butter into a large wide frying pan or wok and, as soon as the butter has melted, tip in the pancetta and garlic. Leave these to cook on a medium heat for about 5 minutes, stirring often, until the pancetta is golden and crisp. The garlic has now imparted its flavour, so take it out with a slotted spoon and discard.

Keep the heat under the pancetta on low. When the pasta is ready lift it from the water with tongs and put it in the frying pan with the pancetta. Don’t worry if a little water drops in the pan as well (you want this to happen) and don’t throw the rest of the pasta water away yet.

Mix most of the cheese in with the eggs, keeping a small handful back for sprinkling over later. Take the pan of spaghetti and pancetta off the heat. Now quickly pour in the eggs and cheese and, using the tongs or a long fork, lift up the spaghetti so it mixes easily with the egg mixture, which thickens but doesn’t scramble, and everything is coated. Add extra pasta cooking water to keep it saucy (several tablespoons should do it). You don’t want it wet, just moist. Season with a little salt, if needed.

Use a long-pronged fork to twist the pasta on to the serving plate or bowl. Serve immediately with a little sprinkling of the remaining cheese and a grind of black pepper. If the dish does get a little dry before serving, splash in some more hot pasta water and the glossy sauciness will be revived.

Thank you

Just a quick post to say thank you to some new views by people in Germany and the Netherlands as well as the loyal US and UK readers.  Sadly, I seem to have lost my Polish and Chinese viewers recently, never mind, perhaps they'll reappear.  Finally, I still haven't had any views from South America or Africa yet.  Can anyone help?

Fun Fish Finger Wrap

I'm making this for my daughter tonight as a thank you for testing my cooking so patiently.  I hope she doesn't smother it with ketchup, but she probably will.  I might substitute the gherkin with cucumber sticks to make it more child friendly.

Ingredients
4 fish fingers, the best you can get
2 flatbreads or wraps
2 tbsp tartare sauce, or ketchup
4-6 gherkins, sliced or cucumber sticks
Shredded lettuce leaves, I'll use either cos or iceberg
A pinch of dill, optional
A squeeze of lemon juice
Salt and pepper to taste.

Method
Grill the fish fingers as directed on the pack and warm up the wraps following the packet instructions.
Spread the tartare sauce or ketchup onto the warmed flatbreads and add the slices of gherkin or cucumber.  Sprinkle on the shredded lettuce and place the cooked fish fingers on top.  Add the dill at this point if you are using it, season and finally squeeze over the lemon juice.  Fold up the wrap and filling and tuck in.

Gently Braised Garlic Chicken

Sorry for the late post today as I've been working in London and am grateful for Mr Branson's Wi Fi connection.  Anyway, we're still having fun with Oriental food with this aromatic chicken dish that is quick to make and has relatively few ingredients.  Don't let the amount of garlic freak you out as it becomes sweet and fragrant as it braises.

Ingredients
900g chicken thighs with bone in
2 teasp salt
1 teasp freshly ground black pepper
2 tbsp plain flour
3 tbsp groundnut or sunflower oil
15 whole garlic cloves, unpeeled
2 tbsp Shaoxing rice wine or raid the sherry
1 tbsp soy sauce
3 tbsp chicken stock or water
2 tbsp snipped chives to garnish and a thinly sliced red chilli if you want some heat.

Method
Sprinkle the thighs with the salt and pepper, then sprinkle with the flour, shaking off and surplus.
Heat the wok until it is piping hot, add the oil and when it is almost smoking turn the heat down to low.  Add the chicken, skin side down and slowly brown it on both sides for about 10 minutes.  Drain off and remaining oil, add the garlic and stir fry for about 2 minutes.  Next add the Shaoxing, soy sauce and stock or water.  Keep the heat on as low as possible, cover and braise for 20 minutes until the chicken is tender.
When the chicken and garlic are cooked remove them from the wok and and keep warm.  Sprinkle with chives and serve.  We'll be eating it with steamed bok choy.

Bang Bang Prawn Salad

Our journey around Asia continues with a trip to Vietnam.  If you prefer this works really well with shredded cooked chicken breast too. My daughter adores 'Skippy' peanut butter so this dish is on her favourites list along with Pork and Peanut Curry posted a few months ago.

Ingredients

140g flat rice noodles

3 tbsp crunchy peanut butter

4 tbsp half-fat coconut milk

3 tbsp sweet chilli sauce

3 spring onions, sliced

1 cucumber, peeled, halved lengthways, deseeded and sliced

300g pack beansprouts

200g pack cooked peeled prawns

Method

Cook the noodles following pack instructions, then rinse under cold water and drain thoroughly. In a small saucepan melt together the peanut butter, coconut milk, sweet chilli sauce and half the spring onions, adding 1-2 tbsp of water to loosen the mixture to a drizzling consistency.

Mix the noodles, cucumber and beansprouts in a serving dish. Top with the prawns, drizzle over the peanut sauce and scatter over the remaining spring onions.

No Batter Sweet and Sour Pork

We went to Wing Yip this weekend to stock up on Chinese goodies, including a new wok and bamboo steamers.  So, it's no surprise that tomorrow I will be cooking a Chinese meal.  I like this recipe as it is a healthier version than the fluorescent take away meals, with veggies and no gloupy batter.  Wok on!

Ingredients

1 onion, chopped into chunky pieces

1 orange or red pepper, deseeded and cut into thin strips

2 carrots, sliced lengthways into thin strips, like matchsticks

500g chicken breast, or pork tenderloin skin removed and cut into thin strips

3 tbsp red wine vinegar

4 tbsp tomato purée

2 tbsp light soft brown sugar

½ tsp mustard powder

2 tsp soy sauce

425g can pineapple chunks in natural pineapple juice

1 tbsp vegetable oil

2 tsp cornflour

Rice and wilted greens, to serve. 

Method

Prepare the vegetables. Measure the red wine vinegar, tomato purée, sugar, mustard powder and soy sauce into a large jug. Strain the juice from the can of pineapple into the jug, and set the chunks aside. Use the empty can to measure half a can of water (about 200ml) into the jug. Mix everything together.

Heat the oil in a wok or frying pan over a medium heat. Add the onion, carrot and pepper and fry gently for 10 minutes until soft. Spoon onto a plate.

Add the meat to the pan and fry for a few minutes until golden – move the meat around in the pan so that it browns all over. Put the vegetables back into the pan. Pour the pineapple juice mixture over the vegetables and meat. Leave to bubble gently for 10-15 minutes.

In a small bowl, mix together the cornflour and a little water. Add this to the pan with the pineapple chunks and stir everything together. Leave to cook for another 5 minutes. Serve with boiled rice and wilted bok choi.