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
Monday, 29 November 2010
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
Saturday, 4 September 2010
Chicken Recipes
Buffalo Chicken Wings and Garlic Blue Cheese Dip
Chicken and Sausage Jamalaya
Chicken Tagine
Honey and Mustard Chicken
Left over chicken recipes
Moroccan Chicken and Olive
Moroccan Chicken Pie
Pot Roast Chicken
Thai Chicken thighs
Thai Chicken Curry
Still to try
Chicken, Spinach and Pine nut burgers
Chicken and Sausage Jamalaya
Chicken Tagine
Honey and Mustard Chicken
Left over chicken recipes
Moroccan Chicken and Olive
Moroccan Chicken Pie
Pot Roast Chicken
Thai Chicken thighs
Thai Chicken Curry
Still to try
Chicken, Spinach and Pine nut burgers
Monday, 2 August 2010
Courgette Bake
The two courgette plants in the garden are producing away despite the drought. As well as adding raw to salads, I am planning on two supper dishes using them as a main component this week. The bake will be on Friday when my carnivores are away.
Courgette Bake
Courgettes to cover base of baking dish
4 oz breadcrumbs
4 oz grated cheese
2oz chopped nuts (mixed or just almond)
2 tbsp chopped parsley
1 clove garlic crushed
2 eggs
Halve courgettes lengthways and boil until soft.
Scoop out the flesh and mix with all the other ingredients.
Line an oven proof dish with the courgette outsides and cover with the mixture.
Bake for 15-20 minutes in a hot oven.
Menu for w/c 2nd August
M Gammon with pineapple/egg
T Jamie Oliver's courgette carbonara
W Lamb meatloaf
Th Chicken Thighs with crushed new potatoes and cherry tomatoes (a Mr B recipe)
F Courgette Bake (see above!)
Courgette Bake
Courgettes to cover base of baking dish
4 oz breadcrumbs
4 oz grated cheese
2oz chopped nuts (mixed or just almond)
2 tbsp chopped parsley
1 clove garlic crushed
2 eggs
Halve courgettes lengthways and boil until soft.
Scoop out the flesh and mix with all the other ingredients.
Line an oven proof dish with the courgette outsides and cover with the mixture.
Bake for 15-20 minutes in a hot oven.
Menu for w/c 2nd August
M Gammon with pineapple/egg
T Jamie Oliver's courgette carbonara
W Lamb meatloaf
Th Chicken Thighs with crushed new potatoes and cherry tomatoes (a Mr B recipe)
F Courgette Bake (see above!)
Monday, 26 July 2010
Pot roast chicken
Had a group of friends from college days around yesterday. This simple one pot dish of a couple of medium sized chickens (about 1.5kg each) and seasonal veg cooked slowly allows for late arrivals or lengthy chat.
1 to 2 chickens, weighing 3kg in total
2 onions sliced
3 large carrots sliced
3 sticks celery roughly chopped
2 bay leaves
3 sprigs of thyme
2 glasses of white wine
2 glasses of water
salt and pepper
In a casserole dish with tightly fitting lid which will fit the chicken(s) comfortably, spread the vegetables in a layer on the base. Put chicken(s) on top and tuck herbs around them. Pour over wine and water. Season well with salt and pepper. Put on lid and then cook in 190C oven for 20 minutes. Reduce oven to 140C and cook for a 50 minutes then remove lid and cook for another 15 minutes to brown the breast. Check chicken is cooked (juices run clear when leg is pierced). Serve roughly carved surrounded by veg and cooking juices.
Vary vegetables in the pot depending on season.
Yesterday I served this with courgette and peas from the garden and new potatoes.
Menu for w/c 26th July
M Roast Pork (don't ask! I know it's very muggy at the moment)
T Ham and chicken pie This recipe but with puff pastry
W Sweet and Sour pork and stir fry vegetables
Th Turkey schnitzel with 'proper' potato salad
1 to 2 chickens, weighing 3kg in total
2 onions sliced
3 large carrots sliced
3 sticks celery roughly chopped
2 bay leaves
3 sprigs of thyme
2 glasses of white wine
2 glasses of water
salt and pepper
In a casserole dish with tightly fitting lid which will fit the chicken(s) comfortably, spread the vegetables in a layer on the base. Put chicken(s) on top and tuck herbs around them. Pour over wine and water. Season well with salt and pepper. Put on lid and then cook in 190C oven for 20 minutes. Reduce oven to 140C and cook for a 50 minutes then remove lid and cook for another 15 minutes to brown the breast. Check chicken is cooked (juices run clear when leg is pierced). Serve roughly carved surrounded by veg and cooking juices.
Vary vegetables in the pot depending on season.
Yesterday I served this with courgette and peas from the garden and new potatoes.
Menu for w/c 26th July
M Roast Pork (don't ask! I know it's very muggy at the moment)
T Ham and chicken pie This recipe but with puff pastry
W Sweet and Sour pork and stir fry vegetables
Th Turkey schnitzel with 'proper' potato salad
Sunday, 4 July 2010
Gooseberry and Elderflower Sorbet
Wimbledon fortnight = gooseberries to be picked and used
1 kg gooseberries topped and tailed
375g sugar
300ml water
4-6 elderflower heads
Dissolve sugar in water by gently heating, add gooseberries, bring to boil then cook on medium heat for 5 minutes until gooseberries have softened. Add elderflowers (if you are going to make a fruit 'cheese' or 'leather' from the left over fruit pulp then put the elderflowers into a muslin bag) and leave to cool - approx 2 hours. Pour into a jelly bag over a bowl and leave to drip overnight.
Place resulting mixture into an ice cream maker and churn/freeze. Sorbets can also be made by putting into freezer proof container, freeze and then break up the mixture every half hour or so.
Fruit Leather
Thought I would try going beyond the usual fruit cheese I make (recipe for that later when crabapples are in season) so tried this one. Not convinced.
Menu for w/c 5th July
We're moving my m-in-law this week which includes painting new place, so with all but one of us out until unknown hour each day it will be a week of easy meals such as fajitas and items from freezer.
1 kg gooseberries topped and tailed
375g sugar
300ml water
4-6 elderflower heads
Dissolve sugar in water by gently heating, add gooseberries, bring to boil then cook on medium heat for 5 minutes until gooseberries have softened. Add elderflowers (if you are going to make a fruit 'cheese' or 'leather' from the left over fruit pulp then put the elderflowers into a muslin bag) and leave to cool - approx 2 hours. Pour into a jelly bag over a bowl and leave to drip overnight.
Place resulting mixture into an ice cream maker and churn/freeze. Sorbets can also be made by putting into freezer proof container, freeze and then break up the mixture every half hour or so.
Fruit Leather
Thought I would try going beyond the usual fruit cheese I make (recipe for that later when crabapples are in season) so tried this one. Not convinced.
Menu for w/c 5th July
We're moving my m-in-law this week which includes painting new place, so with all but one of us out until unknown hour each day it will be a week of easy meals such as fajitas and items from freezer.
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