Sunday, 23 January 2011
Monday, 3 January 2011
Turkey - Christmas 2010
We ended up spending Christmas at my mother-in-law's; so the local free range happy turkey we had ordered, and had been feeling smug about having managed to get on the supplier's list, ended up having a few days in the freezer and was then eaten at lunchtime on New Year's Eve. I used the same recipe (2021 - updated link) as last year but included the stuffing (stuffed the neck only); the bird was 6+kg and needed the additional 20 minutes. I SO need to get a different roasting tray ahead of next Christmas as my halogen hob and the current tin do not get on well. With VAT going up in a few hours time maybe I ought to go look online once I have finished writing this!
Along with turkey sandwiches for lunch yesterday and a very tasty soup from stock made from bones etc to be had for some lunches this week the meals for the week, mainly using up the turkey, are:
Turkey Curry: to date I have used a different more tomato based recipe (not written up as yet) that does well for any cooked meat, but this one went down well on Saturday. I used low fat creme fraiche rather than the yoghurt/cream/lemon mix. It could have done with a squeeze of lemon and some toasted almonds.
Beef braised in Guiness with Pickled Walnuts: A Delia recipe from her original Cooking series. I cannot find the recipe online but this one with Venison is a variant.
This evening we will try out this pasta and leftover turkey recipe. I won't put in the leftover stuffing as these have been formed into 'patties' to be fried up and served with chips and peas tomorrow. Update: use low fat soft cheese and try adding artichoke hearts next time.
IF we have any turkey left, which I doubt, I will look at trying out this potted turkey recipe to go with the various pickles I have either made myself, been given or found have been bought in.
Wednesday, 15 December 2010
New recipes for the week: Risotto, Dahl
Two tried out this week:
Chorizo and Broad Bean Risotto - take care with the salt; it needs very very little.
Spicy Dahl
Chorizo and Broad Bean Risotto - take care with the salt; it needs very very little.
Spicy Dahl
Saturday, 11 December 2010
Sweet things
Chocolate Brownies
Chocalate Fudge Cake
Ice Creams and Sorbets
- Damson and Sloe Gin Sorbet
- Ginger Ice Cream with Baked Rhubarb
- Gooseberry and Elderflower Sorbet
- Honey Ice Cream
Meringues
Millionaire's Shortbread
Poor man's brulee with fruit
Chocalate Fudge Cake
Ice Creams and Sorbets
- Damson and Sloe Gin Sorbet
- Ginger Ice Cream with Baked Rhubarb
- Gooseberry and Elderflower Sorbet
- Honey Ice Cream
Meringues
Millionaire's Shortbread
Poor man's brulee with fruit
Monday, 29 November 2010
Mushrooms stuffed with blue cheese
Yum - either for lunch with toasted bread and salad or for a starter.
Based on this recipe
Heat oven to 200C. Wipe clean 4 large flat mushrooms (stalks removed and retained) and then thinly coat outside with oil. Put skin side down on a baking tray. Mix 150g danish blue cheese with 150g yogurt (or use rest of a blue cheese 'dip') until quite fine and fill inside of mushrooms. Finely chop the mushroom stalks and gently cook in small amount of butter with half teaspoon of dried thyme and a fat clove of garlic. When the mushroom stalks are soft add 1tbsp sherry, increase the heat and bubble until most of the liquid has evaporated. Split between each of the mushrooms, ie on top of the cheese mixture. Sprinkle some bread crumbs/small bread cubes on top of each followed by a small amount of olve oil. Bake in the oven for about 10 minutes or until mushrooms are soft and the filling bubbling.
Menu for week starting 29 Nov 2010
Smallish shoulder of lamb for lunch on Sunday with only just enough leftover for a greek style salad - yes we are considering a salad despite the artic temperatures.
M Corn Beef and Sweetcorn Hash Lovely recipe from Waitrose
T Gammon and chips with either griddled pineapple slices or fried egg (the family is split between which is best topping)
W Cheese pudding and jacket potatoes
Th Teriaki duck with stir fry vegetables and rice
F TBD
Lunches
Stuffed mushrooms - as above
Thai soup
Lamb and feta greek style salad
Based on this recipe
Heat oven to 200C. Wipe clean 4 large flat mushrooms (stalks removed and retained) and then thinly coat outside with oil. Put skin side down on a baking tray. Mix 150g danish blue cheese with 150g yogurt (or use rest of a blue cheese 'dip') until quite fine and fill inside of mushrooms. Finely chop the mushroom stalks and gently cook in small amount of butter with half teaspoon of dried thyme and a fat clove of garlic. When the mushroom stalks are soft add 1tbsp sherry, increase the heat and bubble until most of the liquid has evaporated. Split between each of the mushrooms, ie on top of the cheese mixture. Sprinkle some bread crumbs/small bread cubes on top of each followed by a small amount of olve oil. Bake in the oven for about 10 minutes or until mushrooms are soft and the filling bubbling.
Menu for week starting 29 Nov 2010
Smallish shoulder of lamb for lunch on Sunday with only just enough leftover for a greek style salad - yes we are considering a salad despite the artic temperatures.
M Corn Beef and Sweetcorn Hash Lovely recipe from Waitrose
T Gammon and chips with either griddled pineapple slices or fried egg (the family is split between which is best topping)
W Cheese pudding and jacket potatoes
Th Teriaki duck with stir fry vegetables and rice
F TBD
Lunches
Stuffed mushrooms - as above
Thai soup
Lamb and feta greek style salad
Sunday, 10 October 2010
Spiced pot roasted Pork
The apples have been bountiful this year. This recipe is a variation of this one from James Martin and uses some of the Bramley apple windfalls provided by one of my neighbours.
You need a pork joint between 1-1.5 kg with well scored skin on the top. Ensure at room temperature, skin is dry and season the skin well with salt. Heat the oven to 190C.
Peel, core and chop into large pieces enough bramley apples to provide a good layer of apples under the pork (2-3 depending on size/state of apples). Put the apples in the bottom of an oven proof casserole dish. Sprinkle on spices; either use the ones in James Martin's recipe or use what you have available - I use a rounded teaspoon of 'Chinese 5 Spices' and a few juniper berries if I have any. Add enough water to cover half of the layer of apple; place Pork on top and cover dish with a piece of foil and then lid. Put into oven and cook for 40 minutes (for 1kg joint) to one hour (for 1.5 kg). Remove lid and foil and cook for a further 30-40 minutes until the skin has 'crackled'.
Serve with vegetables of choice.
To make this dish lower on fat content skim off the pork fat from the apple sauce that results in the bottom of the dish prior to serving.
You need a pork joint between 1-1.5 kg with well scored skin on the top. Ensure at room temperature, skin is dry and season the skin well with salt. Heat the oven to 190C.
Peel, core and chop into large pieces enough bramley apples to provide a good layer of apples under the pork (2-3 depending on size/state of apples). Put the apples in the bottom of an oven proof casserole dish. Sprinkle on spices; either use the ones in James Martin's recipe or use what you have available - I use a rounded teaspoon of 'Chinese 5 Spices' and a few juniper berries if I have any. Add enough water to cover half of the layer of apple; place Pork on top and cover dish with a piece of foil and then lid. Put into oven and cook for 40 minutes (for 1kg joint) to one hour (for 1.5 kg). Remove lid and foil and cook for a further 30-40 minutes until the skin has 'crackled'.
Serve with vegetables of choice.
To make this dish lower on fat content skim off the pork fat from the apple sauce that results in the bottom of the dish prior to serving.
Sunday, 3 October 2010
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