Turkey curry is always on the list. This year Turkey biryani was a new find (have frozen half the sauce for some left over chicken at some point).
Some others
http://www.stiltoncheese.com/us/recipes/baconfettucine.html
http://www.kalofagas.ca/2011/05/27/ribeye-steaks-with-blue-cheese-sauce/
http://www.bbcgoodfood.com/recipes/5011/coronation-turkey
Saturday, 31 December 2011
Wednesday, 28 December 2011
Christmas 2011
Christmas Eve saw a gathering here feasting on a 3kg gammon from Sandridge Farm. Cooked this using Nigella's gammon with cola recipe that others have raived about. Must admit to not being convinced that the cola adds anything. I might be one of those who don't repeat. Don't get me wrong - it was still a good tasty gammon. Maybe one to do with a cheap gammon joint not a Sandridge Farm £30 one? Simmer with root veg, bay leaves etc and then glaze in oven as per norm will be approach next year for Sandridge Farm joints. Mashed potatoes, mashed swede and carrot, french beans (frozen from our garden this summer), along with redcurrant and balsamic vingegar sauce were the accompniaments.
Christmas Day the turkey was cooked as last year but I included the bramley, chestnut and watercress stuffing this time. Brussel Sprouts done this way are excellent - go for 'undercooked' rather than 'overcooked' and 2tbsp (rather than the 2tsp I used this year) of chopped sage will probably be very good. Roast potatoes, roast parsnips, carrots and peas were the rest of the veg.
Need some more practice making Pavlova as in it needs more time to cook. I am told the vanilla ice cream recipe used is not worth repeating :( Must try another one .... or this one again when can find some decent vanilla pods.
Christmas Day the turkey was cooked as last year but I included the bramley, chestnut and watercress stuffing this time. Brussel Sprouts done this way are excellent - go for 'undercooked' rather than 'overcooked' and 2tbsp (rather than the 2tsp I used this year) of chopped sage will probably be very good. Roast potatoes, roast parsnips, carrots and peas were the rest of the veg.
Need some more practice making Pavlova as in it needs more time to cook. I am told the vanilla ice cream recipe used is not worth repeating :( Must try another one .... or this one again when can find some decent vanilla pods.
Tuesday, 12 July 2011
Thai Green Chicken Curry
Dry fry 0.5tsp coriander seeds with 0.5tsp ground cummin
Blend with large handful fresh coriander, 2 fresh green chillis, 6 spring onions, 2cm root ginger (minced), 2 cloves garlic, 1tsp minced lemon grass, juice of a lime
Fry the resulting paste over medium heat for a couple of minutes then add 250 ml coconut milk and upto 120 ml water (depending on how thick you want the sauce.
Add chicken (either 4 chicken thighs boned or 3 chicken breast fillets - cut into bits) and 200 g green beans, halved.
Cook for 20 minutes/until chicken is cooked through.
Blend with large handful fresh coriander, 2 fresh green chillis, 6 spring onions, 2cm root ginger (minced), 2 cloves garlic, 1tsp minced lemon grass, juice of a lime
Fry the resulting paste over medium heat for a couple of minutes then add 250 ml coconut milk and upto 120 ml water (depending on how thick you want the sauce.
Add chicken (either 4 chicken thighs boned or 3 chicken breast fillets - cut into bits) and 200 g green beans, halved.
Cook for 20 minutes/until chicken is cooked through.
Saturday, 21 May 2011
Tomato Soup
Mr B made chicken stock from bones left from pot roast chicken last weekend. A long overdue write up of tomato soup recipe (made with aforementioned stock for lunch during the week).
Chop two onions, two carrots and two sticks of celery and sweat in two tablespoons of olive oil along with stalks from small bunch of basil (reserve the basil leaves).
When onions are just translucent add 1.8 litres of chicken stock (or vegetable), 2 cans of chopped plum tomatoes and 5 chopped large fresh tomatoes. Bring to boil and then simmer for 10 minutes.
Remove from heat and add basil leaves. Using hand blender process until smooth. Taste and season prior to serving.
Chop two onions, two carrots and two sticks of celery and sweat in two tablespoons of olive oil along with stalks from small bunch of basil (reserve the basil leaves).
When onions are just translucent add 1.8 litres of chicken stock (or vegetable), 2 cans of chopped plum tomatoes and 5 chopped large fresh tomatoes. Bring to boil and then simmer for 10 minutes.
Remove from heat and add basil leaves. Using hand blender process until smooth. Taste and season prior to serving.
Monday, 16 May 2011
Falafel
400g can of chickpeas
1 large onion
2 cloves of garlic
3 tablespoons of fresh parsley
1 teaspoon coriander
1 teaspoon cumin
2 tablespoons flour
Put onions, garlic and parsley in food processor and 'chop'. Add to food processor all other ingredients and process until smooth-ish paste. Form into balls and deep fry in oil until golden brown (5-7 minutes). Alternatively form into patties and shallow fry until brown.
Serve in pitta bread with shredded lettuce, cucumber and a tahini dressing (equal parts tahini and yoghurt with lemon juice to taste - try 1.5tbsp with juice of half a lemon)
Friends who we haven't seen for 7 years came for lunch yesterday. Lunch consisted of Pot roast chicken and rhubarb and ginger icecream. Catching up on 7 years including the wedding of their eldest last year was brilliant. Sounds like we might be meeting up again in a couple of months time as he turns 60.
1 large onion
2 cloves of garlic
3 tablespoons of fresh parsley
1 teaspoon coriander
1 teaspoon cumin
2 tablespoons flour
Put onions, garlic and parsley in food processor and 'chop'. Add to food processor all other ingredients and process until smooth-ish paste. Form into balls and deep fry in oil until golden brown (5-7 minutes). Alternatively form into patties and shallow fry until brown.
Serve in pitta bread with shredded lettuce, cucumber and a tahini dressing (equal parts tahini and yoghurt with lemon juice to taste - try 1.5tbsp with juice of half a lemon)
Friends who we haven't seen for 7 years came for lunch yesterday. Lunch consisted of Pot roast chicken and rhubarb and ginger icecream. Catching up on 7 years including the wedding of their eldest last year was brilliant. Sounds like we might be meeting up again in a couple of months time as he turns 60.
Saturday, 30 April 2011
Wedding feast
After weeks of worrying about mouth sized jam sandwiches, bananas and rice crispie slices for the Devizes to Westminster canoe marathon and then recovering from ensuring said items were fed to M and his teamate along the banks of the Kennet and Avon Canal and the Thames, a great day yesterday was spent with a group of friends watching the wedding followed by a barbeque. Everyone came with meat and a salad or pudding. Part of my contribution was the rest of a rhubarb sauce that I made last week to go with duck breast - it went very well with the pork fillet that one of my friends contributed to the feast.
Chinese spiced Rhubarb sauce
200g rhubarb roughly chopped
2 tbsp orange juice
1 tsp chinese 5 spice
Honey to taste
Simmer until rhubarb is cooked through. Taste and adjust sweetness with honey
Chinese spiced Rhubarb sauce
200g rhubarb roughly chopped
2 tbsp orange juice
1 tsp chinese 5 spice
Honey to taste
Simmer until rhubarb is cooked through. Taste and adjust sweetness with honey
Sunday, 3 April 2011
Beef Braciole - Roast Pork and Rhubarb
My new favourite dish cooked by Mr B yesterday:
http://www.italianchef.com/braciole.html
For Mothering Sunday today I cooked Roast Pork and Rhubarb. A recipe that I can't find online but definitely will do again and goes something like:
Prepare the pork joint for crackling (score, dry, rub in oil and salt) and put in hot oven for 30 minutes. Take out and put pork onto a plate turning oven down to 170C. Make a layer of sliced red onions, thyme leaves (from about 6 sprigs of thyme), 2 star anise, 3 bay leaves. Put the pork back on top and pour 1 pint of dry cider around it. Cook for remaining cooking time minus 20 minutes. Total cooking time will be 30 minutes per lb and 30 minutes over.
For those remaining 20 minutes again put pork onto plate, drain off any fat in the pan then add 1lb+ chunks of rhubarb on top of the onions and drizzle with 3-4 tbsp runny honey. Put pork back on top and cook. At the end, leave the pork to rest, stir the onions and rhubarb etc together and serve with the pork.
http://www.italianchef.com/braciole.html
For Mothering Sunday today I cooked Roast Pork and Rhubarb. A recipe that I can't find online but definitely will do again and goes something like:
Prepare the pork joint for crackling (score, dry, rub in oil and salt) and put in hot oven for 30 minutes. Take out and put pork onto a plate turning oven down to 170C. Make a layer of sliced red onions, thyme leaves (from about 6 sprigs of thyme), 2 star anise, 3 bay leaves. Put the pork back on top and pour 1 pint of dry cider around it. Cook for remaining cooking time minus 20 minutes. Total cooking time will be 30 minutes per lb and 30 minutes over.
For those remaining 20 minutes again put pork onto plate, drain off any fat in the pan then add 1lb+ chunks of rhubarb on top of the onions and drizzle with 3-4 tbsp runny honey. Put pork back on top and cook. At the end, leave the pork to rest, stir the onions and rhubarb etc together and serve with the pork.
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