Monday, 20 April 2020
American Pancakes
Mix together 135g plain flour, 1tsp baking powder, half tsp salt, 2 tbsp caster sugar
Whisk 1 large lightly beaten egg into 130ml milk with 2tbsp olive oil. Pour into the flour mixture and beat until smooth. Leave for a few minutes.
Over medium heat, melt knob of butter and add a ladle of batter. Wait until the top of the pancake begins to bubble, turn it over and cook the other side. The pancake will rise to about 1cm thick.
Repeat!
Sunday, 19 April 2020
Focaccia, sausage and tomato bake
This is based on Jamie Oliver's Comforting Sausage Bake recipe.
Home made rosemary and garlic focaccia was a first. I used the bread maker recipe and used garlic infused oil to drizzle on the top having studded with rosemary. Was eaten as an accompaniment to a soup. JUST managed to have enough left for this recipe. Himself was so so close to being in trouble!
In theory the below is for 4. There are three of us here at the moment. I'll say no more.
Heat the oven to 180C (fan)
Put into a roasting tray 600g halved cherry tomatoes, 4 finely sliced cloves of garlic and 200g rosemary focaccia that has been torn into bite-sized chunks. Pour over a tin of cannellini beans - water/juices and all. Drizzle with 1tbsp olive oil and 1tbsp red wine vinegar. Mix it all together.
Now to the sausages - you need 12 chipolatas. Pinch and twist each one in the middle to make two mini ones. Dot around the bake, pressing lightly into the beans and tomatoes.
Roast for 45 minutes.
Home made rosemary and garlic focaccia was a first. I used the bread maker recipe and used garlic infused oil to drizzle on the top having studded with rosemary. Was eaten as an accompaniment to a soup. JUST managed to have enough left for this recipe. Himself was so so close to being in trouble!
In theory the below is for 4. There are three of us here at the moment. I'll say no more.
Heat the oven to 180C (fan)
Put into a roasting tray 600g halved cherry tomatoes, 4 finely sliced cloves of garlic and 200g rosemary focaccia that has been torn into bite-sized chunks. Pour over a tin of cannellini beans - water/juices and all. Drizzle with 1tbsp olive oil and 1tbsp red wine vinegar. Mix it all together.
Now to the sausages - you need 12 chipolatas. Pinch and twist each one in the middle to make two mini ones. Dot around the bake, pressing lightly into the beans and tomatoes.
Roast for 45 minutes.
Wild garlic stuffed conchiglioni
Based on a recipe by Rosie Birkett in The Sunday Times magazine a few weeks ago. It fits well in my large oval clear pyrex dish. The recipe has whole fennel seeds, but crushed or left out completely fits certain taste buds better.
Heat the oven to 180C (fan)
Slice 1 large red onion and 2 cloves of garlic. Gently cook with 1 tbsp rosemary leaves, pinch of dried chilli flakes in 2 tbsp olive oil for 10 minutes until softened. Add 2x400g tins of tomatoes and cook on medium heat for 6 mins until reduced. Blitz with hand blender until smooth. Season to taste.
Bring large pan of water to the boil. Separate stalks from florets of 250g purple spouting or tender stem broccoli. Roughly chop the stalks and cook the stalks for 2 mins then add the florets and cook for another 2 mins. Remove with a slotted spoon and allow to cool. Finely chop the stalks and two thirds of the florets.
In the same pan, parboil 30 conchiglioni pasta (about 200g). You want them to cook to just before the al dente stage. Drain and plunge in iced water to stop them cooking further.
Chop a handful (about 10g) of wild garlic leaves. Fry for a couple of minutes in 2bsp olive oil with 1tsp crushed fennel seeds and 1 deseeded chopped red chilli on medium heat. Split and squeeze the meat from 6 good quality sausages (Italian - I wish - or Cumberland) into the frying pan. Turn up the heat and break up the sausage meat into small pieces using tip of a wooden spoon - bear in mind you will be stuffing this into the pasta. Cook for five minutes until the meat browns. Add in the broccoli - except for the whole florets - and 2tbsp pine nuts and fry for a further two minutes. Stir in 2tsp white wine vinegar and remove from heat.
Pour the tomato sauce into a heatproof dish large enough to hold the sauce and pasta. Stuff the broccoli and sausage mix into the pasta (fingers work just fine) and 'nestle' into the tomato sauce. Scatter the remaining broccoli florets across the top, drizzle with olive oil and bake for 20 minutes.
Then arrange a few more wild garlic leaves on the top followed by sliced mozzarella (from one ball). Bake for another 10 minutes.
Serve with grated parmesan and a green salad.
Heat the oven to 180C (fan)
Slice 1 large red onion and 2 cloves of garlic. Gently cook with 1 tbsp rosemary leaves, pinch of dried chilli flakes in 2 tbsp olive oil for 10 minutes until softened. Add 2x400g tins of tomatoes and cook on medium heat for 6 mins until reduced. Blitz with hand blender until smooth. Season to taste.
Bring large pan of water to the boil. Separate stalks from florets of 250g purple spouting or tender stem broccoli. Roughly chop the stalks and cook the stalks for 2 mins then add the florets and cook for another 2 mins. Remove with a slotted spoon and allow to cool. Finely chop the stalks and two thirds of the florets.
In the same pan, parboil 30 conchiglioni pasta (about 200g). You want them to cook to just before the al dente stage. Drain and plunge in iced water to stop them cooking further.
Chop a handful (about 10g) of wild garlic leaves. Fry for a couple of minutes in 2bsp olive oil with 1tsp crushed fennel seeds and 1 deseeded chopped red chilli on medium heat. Split and squeeze the meat from 6 good quality sausages (Italian - I wish - or Cumberland) into the frying pan. Turn up the heat and break up the sausage meat into small pieces using tip of a wooden spoon - bear in mind you will be stuffing this into the pasta. Cook for five minutes until the meat browns. Add in the broccoli - except for the whole florets - and 2tbsp pine nuts and fry for a further two minutes. Stir in 2tsp white wine vinegar and remove from heat.
Pour the tomato sauce into a heatproof dish large enough to hold the sauce and pasta. Stuff the broccoli and sausage mix into the pasta (fingers work just fine) and 'nestle' into the tomato sauce. Scatter the remaining broccoli florets across the top, drizzle with olive oil and bake for 20 minutes.
Then arrange a few more wild garlic leaves on the top followed by sliced mozzarella (from one ball). Bake for another 10 minutes.
Serve with grated parmesan and a green salad.
Saturday, 18 April 2020
Wild Garlic Pesto
Either with all wild garlic OR add some young nettle tops OR add some basil leaves. Nuts can be varied, as can the cheese. If using fresh lemon than add zest to the mix before blitzing.
Wash 150g wild garlic leaves and roughly chop
Grate 150g Parmesan
Lightly dry fry 50g pine nuts
Chop a clove of garlic
Blitz to rough paste in a food processor
Add most of 150ml rapeseed oil with machine running slowly.
Season and add a few squeezes of lemon juice
Put into clean jar and top with rest of the oil.
Will keep in the fridge for a couple of weeks - if it lasts that long.
Slow cooked roast Leg of Pork with Fennel seeds - this time with crackling
It appears that I keep being drawn to recipes that combine pork and fennel seeds at the moment.
This slow cooked leg of pork recipe from Able and Co https://www.abelandcole.co.uk/recipes/tuscan-slow-roasted-pork was the one tried on Sunday. 1.75kg leg of pork used with same cooking time. If I do it again I will wrap the lower part in foil. The crackling was prefect, the outside of the meat was crisped just a tad too much.
Might try this one next time: https://www.abelandcole.co.uk/recipes/roast-pork-with-rosemary-fennel-crackling. It's a faster cook time, less time at high temperature.
This slow cooked leg of pork recipe from Able and Co https://www.abelandcole.co.uk/recipes/tuscan-slow-roasted-pork was the one tried on Sunday. 1.75kg leg of pork used with same cooking time. If I do it again I will wrap the lower part in foil. The crackling was prefect, the outside of the meat was crisped just a tad too much.
Might try this one next time: https://www.abelandcole.co.uk/recipes/roast-pork-with-rosemary-fennel-crackling. It's a faster cook time, less time at high temperature.
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