1kg green tomatoes - chopped (original recipe has them peeled as well)
1kg windfall apples - peeled, cored and chopped
1kg onions - chopped
1kg sultanas - chopped
1.5 litres malt vinegar (3 litres in total)
Put all of these ingredients into a stainless steel pan and cook until just soft.
1kg bananas - peeled and chopped
500g crystallised ginger - chopped
1350g (3lb) soft brown sugar
4tbsp sea salt
Add these ingredients to the pan along with another 1.5 litres of malt vinegar. Bring to the boil, stirring continuously. Reduce heat and simmer, stirring frequently until the chutney is smooth and thick. Pot. Seal when cold.
Friday, 28 October 2016
Saturday, 9 July 2016
Halloumi with tomatoes and sesame seeds
I originally made this from a recipe from Anna Jones as published in the Sunday Times. Lost the paper copy and have made number of my own variants in the interim. Have just found the paper copy! Below combines my variants and some of the yummy bits I have missed from Anna.
Cut two 250g packs of Hammoumi cheese into 2cm chunks. Put in bowl with 250g cherry tomatoes, 1tbsp sumac, zest of lime, half the juice of the lime (the rest will be used later) and 2tbsp sesame seeds. Carefully/gently mix so that the cheese and tomatoes are covered with the other ingredients. Leave for at least 30 minutes.
Cooking options:
To serve options:
In flatbreads for definite.
Cut two 250g packs of Hammoumi cheese into 2cm chunks. Put in bowl with 250g cherry tomatoes, 1tbsp sumac, zest of lime, half the juice of the lime (the rest will be used later) and 2tbsp sesame seeds. Carefully/gently mix so that the cheese and tomatoes are covered with the other ingredients. Leave for at least 30 minutes.
Cooking options:
- if for a BBQ then thread onto skewers and cook for about 2 minutes per side.
- Otherwise put on a baking tray in loose single layer under grill turning after two minutes.
To serve options:
In flatbreads for definite.
- 2 tbsp tahini with crushed clove of garlic whisked with water to form loose paste. Shredded lettuce and oregano and yoghurt. Or
- Onion and pomegranate along with harissa, tahini and lime yoghurt. Shredded salad leaves and some oregano as well.
- Fry 2 finely sliced red onions gently in a bit of olive oil with pinch of sea salt. When soft add 2tbsp pomegranate molasses and cook for a further minute.
- Loosely stir in 1tsp rose harissa, 2tbsp tahini and the rest of the lime juice into 6 tbsp natural yoghurt
Spelt yoghurt flatbreads
Good with many fillings. Halloumi with lime and sumac being but one
In food processor pulse together 200g white spelt flour, 1 tsp baking powder and 200g natural yoghurt until it forms a ball.
Tip out onto floured surface and knead just to bring it together. Cover with damp cloth and leave to rise whilst heating a griddle pan.
Divide dough into 4 equal pieces and roll each to 3mm ish thick rounds. Cook each for 1-2 mins on each side until puffed and lightly charred.
Note - If have more time to spend over griddle pan: 500g flour and yoghurt plus 1tbsp baking powder makes 12 slightly smaller flatbreads. Can be frozen! Defrost/reheat in microwave
In food processor pulse together 200g white spelt flour, 1 tsp baking powder and 200g natural yoghurt until it forms a ball.
Tip out onto floured surface and knead just to bring it together. Cover with damp cloth and leave to rise whilst heating a griddle pan.
Divide dough into 4 equal pieces and roll each to 3mm ish thick rounds. Cook each for 1-2 mins on each side until puffed and lightly charred.
Note - If have more time to spend over griddle pan: 500g flour and yoghurt plus 1tbsp baking powder makes 12 slightly smaller flatbreads. Can be frozen! Defrost/reheat in microwave
Sunday, 1 May 2016
Avocado and Egg Mayo
Big hit. Benefits from less mayo than in plain egg mayo mix plus having avocado and other 'super' food elements.
Mix together 1 tsp cider vinegar with good pinch of turmeric and good pinch of cayenne pepper, 1tbsp mayonnaise, 2 tsp Dijon mustard (or 2 tbsp of Dijon mayonnaise), and 1 tbsp of chopped parsley. Carefully stir in one roughly chopped avocado ensuring all bits of avocado are covered. Then stir in 4 roughly chopped hard boiled eggs and finely chopped half red onion. Salt and pepper to taste.
Whether within sandwich/pitta bread or as part of salad, little gem lettuce leaves are a good addition.
Mix together 1 tsp cider vinegar with good pinch of turmeric and good pinch of cayenne pepper, 1tbsp mayonnaise, 2 tsp Dijon mustard (or 2 tbsp of Dijon mayonnaise), and 1 tbsp of chopped parsley. Carefully stir in one roughly chopped avocado ensuring all bits of avocado are covered. Then stir in 4 roughly chopped hard boiled eggs and finely chopped half red onion. Salt and pepper to taste.
Whether within sandwich/pitta bread or as part of salad, little gem lettuce leaves are a good addition.
White gazpacho
Lunch at the Quod in Oxford on Friday included White Gazpacho for three of the four of us (Mr B doesn't 'do' cold soups). Yum. Never had it before. Many recipes out there. Will definitely be trying some and will update here as and when.
Sunday, 10 April 2016
Lamb and/or salmon in spice marinade. Lentil salad
Just cooked the lamb (with the salads) but did make me think that having a non-lamb alternative would be good. For the non-lamb eaters (first born included) and non-meat eaters.
Upping the amount of lentil salad means a good lunch or two with the other left overs.
Marinade
150g yoghurt
3 garlic cloves crushed plus grated one inch of garlic (or 3tsp of minced garlic and ginger paste)
1 tbsp Tom purée
Juice of half a lime
1 tsp cumin
1 tsp coriander
1 tsp turmeric
1 tsp crushed chilli flakes (or 1 tsp cayenne)
1 tsp crushed fennel seeds
Marinate 2kg leg of lamb (slashed) or 4 salmon fillets or some combination. In more detail - put meat / fish in bag(s) and add marinade ensuring marinade is rubbed into slashes. Seal and refrigerate overnight.
Cook
Lamb - in foil lined tray, cook for 20 mins at 200C then at 170C for 1 hour 20. Cover with foil half way through.
Salmon - haven't tried. 20 mins in oven turning once?
Lentil Salad
Cook 250g puy lentils according to packet. Drain and leave to cool.
Combine 1 sliced red onion with juice of half a lime, juice of half lemon and 1tbsp cider vinegar. Leave for about 5 minutes to pickle.
Mix together 2tbsp extra virgin olive oil, 1 tsp ground cumin, 1 crushed garlic clove and 2 tbsp mango chutney.
Finally - combine all of the above with 250g halved cherry tomatoes, 85g baby spinach and 1+tbsp chopped parsley
Raita (Cucumber salad)
1 finely sliced cucumber (use mandolin). 350g yoghurt. Juice of half a lemon. Finely chopped handful mint. Combine.
Optional extra - half tsp of crushed fennel seeds.
Upping the amount of lentil salad means a good lunch or two with the other left overs.
Marinade
150g yoghurt
3 garlic cloves crushed plus grated one inch of garlic (or 3tsp of minced garlic and ginger paste)
1 tbsp Tom purée
Juice of half a lime
1 tsp cumin
1 tsp coriander
1 tsp turmeric
1 tsp crushed chilli flakes (or 1 tsp cayenne)
1 tsp crushed fennel seeds
Marinate 2kg leg of lamb (slashed) or 4 salmon fillets or some combination. In more detail - put meat / fish in bag(s) and add marinade ensuring marinade is rubbed into slashes. Seal and refrigerate overnight.
Cook
Lamb - in foil lined tray, cook for 20 mins at 200C then at 170C for 1 hour 20. Cover with foil half way through.
Salmon - haven't tried. 20 mins in oven turning once?
Lentil Salad
Cook 250g puy lentils according to packet. Drain and leave to cool.
Combine 1 sliced red onion with juice of half a lime, juice of half lemon and 1tbsp cider vinegar. Leave for about 5 minutes to pickle.
Mix together 2tbsp extra virgin olive oil, 1 tsp ground cumin, 1 crushed garlic clove and 2 tbsp mango chutney.
Finally - combine all of the above with 250g halved cherry tomatoes, 85g baby spinach and 1+tbsp chopped parsley
Raita (Cucumber salad)
1 finely sliced cucumber (use mandolin). 350g yoghurt. Juice of half a lemon. Finely chopped handful mint. Combine.
Optional extra - half tsp of crushed fennel seeds.
Saturday, 9 April 2016
Savoury bread and butter pudding
Yesterday I was thrown a challenge by Mr B - he had a couple of friends coming down from Stoke who 'might welcome being fed'. One is a vegetarian. Vegetarian meals are very rarely cooked by Mr B.
We had a loaf of bread, leeks and mushrooms that needed using up. They converted beautifully into Leek and Mushroom Bread and Butter pudding. As and when have bread to use up again will try out different vegetable combinations.
Cut day old loaf of bread into 2cm cubes. Dry in a low (150C) oven until lightly browned on edges. Leave to cool.
Slice two medium leeks and fry over medium heat in 2tbsp olive oil until light golden. Remove from frying pan and add a further couple of tbsp of olive oil and fry 200g sliced mushrooms again until golden. Leave to cool
Whisk 2 large eggs + 2 egg yolks + 0.5l milk together. Add 2tbsp chopped flat leaf parsley.
Melt 50g butter. Toss bread cubes in the butter then combine with the vegetables and 225g grated cheese (Gruyere went well with the leeks and mushrooms). Pile into an ovenproof dish (7x11" worked well). Pour over the milk mixture trying to ensure all the top level has been included. Grate some more cheese over the top if you're not too worried about the calories etc.
Cover loosely with foil (ie don't press the mixture down) and leave for about half an hour.
Cook at 180C for an hour. It should be set, or close to, by that time. If not cook some more (10 mins at a time)
Take off the foil so top layer/cheese browns.
Serve with salad and, in our household, lashings of ketchup.
We had a loaf of bread, leeks and mushrooms that needed using up. They converted beautifully into Leek and Mushroom Bread and Butter pudding. As and when have bread to use up again will try out different vegetable combinations.
Cut day old loaf of bread into 2cm cubes. Dry in a low (150C) oven until lightly browned on edges. Leave to cool.
Slice two medium leeks and fry over medium heat in 2tbsp olive oil until light golden. Remove from frying pan and add a further couple of tbsp of olive oil and fry 200g sliced mushrooms again until golden. Leave to cool
Whisk 2 large eggs + 2 egg yolks + 0.5l milk together. Add 2tbsp chopped flat leaf parsley.
Melt 50g butter. Toss bread cubes in the butter then combine with the vegetables and 225g grated cheese (Gruyere went well with the leeks and mushrooms). Pile into an ovenproof dish (7x11" worked well). Pour over the milk mixture trying to ensure all the top level has been included. Grate some more cheese over the top if you're not too worried about the calories etc.
Cover loosely with foil (ie don't press the mixture down) and leave for about half an hour.
Cook at 180C for an hour. It should be set, or close to, by that time. If not cook some more (10 mins at a time)
Take off the foil so top layer/cheese browns.
Serve with salad and, in our household, lashings of ketchup.
Wild garlic and walnut pesto
That time of year! First batch of pesto will be going back with second born to Uni. Will make more later this week.
Dry fry (toast) 50g Walnut pieces until golden. When cool put in food processor with 75g wild garlic (aka ransoms) - roughly chopped if large leaves - and 35g grated Parmesan cheese. Process and, whilst processing, drizzle in 150ml extra virgin olive oil.
Season to taste with good splash of lemon juice and salt and pepper.
Put in a jar unless using straight away. In theory it last a number of days in the fridge.
Now to go make some wild garlic butter (I store small pats of this in the freezer. Lovely melted on new potatoes to accompany ham/gammon)
Dry fry (toast) 50g Walnut pieces until golden. When cool put in food processor with 75g wild garlic (aka ransoms) - roughly chopped if large leaves - and 35g grated Parmesan cheese. Process and, whilst processing, drizzle in 150ml extra virgin olive oil.
Season to taste with good splash of lemon juice and salt and pepper.
Put in a jar unless using straight away. In theory it last a number of days in the fridge.
Now to go make some wild garlic butter (I store small pats of this in the freezer. Lovely melted on new potatoes to accompany ham/gammon)
Sunday, 7 February 2016
Cypriot Roast Chicken and Tahini sauce
I must look up the lady who cooked this on a TV programme (was along with cumin potatoes) as would like to try out some of her other recipes. The roast chicken adapted from her original. The tahini sauce used with left over chicken in pitta bread and lettuce.
Put chicken onto a bed of sliced onions (1 or 2 medium). Slice a large buffalo tomato, or two medium tomatoes, and layer on top of chicken breasts and legs. Sprinkle over a tsp of dried oregano and tsp of cinnamon. Drizzle with olive oil and roast according to weight of chicken.
Tahini sauce
Whisk together 2 tbsp tahini paste, 2 crushed cloves of garlic, juice of 2 lemons and 2 tbsp of olive oil. Thin with some water and season with salt.
Put chicken onto a bed of sliced onions (1 or 2 medium). Slice a large buffalo tomato, or two medium tomatoes, and layer on top of chicken breasts and legs. Sprinkle over a tsp of dried oregano and tsp of cinnamon. Drizzle with olive oil and roast according to weight of chicken.
Tahini sauce
Whisk together 2 tbsp tahini paste, 2 crushed cloves of garlic, juice of 2 lemons and 2 tbsp of olive oil. Thin with some water and season with salt.
Saturday, 30 January 2016
Stuffed turkey leg
Preparation of turkey leg is a bit fiddly but worth it and also cheap depending on stuffing.
This stuffing not so cheap
Combine one finely chopped medium onion with 150g fresh breadcrumbs, 75g chopped dried apricots, 45g chopped pistachios along with 350g sausagemeat (skin some good quality sausages), 1tbsp thyme leaves, zest of a lemon and a handful of chopped parsley.
Bone and remove sinews from large turkey leg. Bash with rolling pin to about 1cm thick (try and keep skin intact). Stuff, roll and secure with string. Oil. Cook covered in foil at 160C for approx 2 hours.
This stuffing not so cheap
Combine one finely chopped medium onion with 150g fresh breadcrumbs, 75g chopped dried apricots, 45g chopped pistachios along with 350g sausagemeat (skin some good quality sausages), 1tbsp thyme leaves, zest of a lemon and a handful of chopped parsley.
Bone and remove sinews from large turkey leg. Bash with rolling pin to about 1cm thick (try and keep skin intact). Stuff, roll and secure with string. Oil. Cook covered in foil at 160C for approx 2 hours.
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