Two tried out this week:
Chorizo and Broad Bean Risotto - take care with the salt; it needs very very little.
Spicy Dahl
Wednesday, 15 December 2010
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
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!)
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