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Saturday, 28 May 2016

Mackerel, with warm potato salad and a saffron vinaigrette

Beautiful mackerel, jersey royals and a fresh crisp cos lettuce.  Magic.  Added an extremely tasty warm vinaigrette with saffron and fresh herbs.  The second best mackerel I have ever had - the best being mackerel I had caught myself and barbequed on the beach!

All of this gorgeous produce available on Todmorden market (except the wine).




Jersey Royal potatoes
White wine
Saffron
Sherry vinegar
Oregano
Chives
Wholegrain mustard
Olive oil
Black pepper
Lettuce

1.  Scrub the potatoes, and boil until done.
2.  Soak the saffron in white wine, heat gently in a small saucepan.
3.  Add a splash of sherry vinegar and a splash of water, reduce briefly.
4.  Take off the heat and whisk in herbs, mustard and oil.
5.  When the potatoes are nearly done pan fry, or grill, the mackerel - whichever needs to be hot - for a couple of minutes each side.
6.  Lightly crush the potatoes and stir in a couple of tablespoons of the vinaigrette.  Do this while the potatoes are still warm, as they will suck up more of the flavours.  The potatoes can be eaten hot, warm or cold.
7.  Serve the fish drizzled with the vinaigrette, which can also be used to dress the salad leaves.

It was FABULOUS.

Thursday, 26 May 2016

Lentil stuffed mushrooms, mash and asparagus

Should I learn to be more poetic about my recipe titles?

This was very tasty - and the self declared lentil dodger had two helpings of the lentil mixture, so I take that as validation.

It takes about 40 minutes, start to finish.

Turn the oven on to medium high, about 180 - then start with the lentils and peeling the potatoes.

Lentils
Potatoes
Olive oil
Portobello mushrooms
Button mushrooms
Red pepper
Garlic
Mixed herbs
Vegetable stock
Chili flakes
Asparagus
Wholegrain mustard
Soya spread

1.  Put the lentils on to simmer.
2.  Peel the potatoes and boil - about 12-15 minutes.
3.  Slash the caps of the portobello mushrooms lightly, put them on a baking tray drizzled with olive oil, roast for about 15-20 minutes.
4.  Gently fry the red pepper, crushed garlic, chopped button mushrooms a pich of mixed herbs and a smallish pinch of chili flakes.
5.  When the veg are a bit soft add a little vegetable stock, and simmer.  When the lentils are done, stir them in with a teaspoon of good mustard.
6.  When the potatoes are done mash, adding soya spread to taste.  Put in an oven dish in the top of the oven to get a crispy top.
7.  Turn over the mushrooms, top with the lentil mix, return to the oven.
8.  Steam the asparagus.  10 minutes later - everything is done.
9.  Scoff, have seconds.

Wednesday, 25 May 2016

Chickpea burgers

I really need to sort out my photography skills!  The trouble is, my food is not staged, it is, quite literally, my dinner - so I don't want to faff about while it gets cold!  It is also somewhat irritating for anyone else who is eating with me.  Still, must try harder!

This, believe it or not,  is a chickpea burger, aubergine and courgette bake with some new potato chips, and it was very, very tasty.



New potatoes
Chickpeas
Red onion
Roasted red pepper (out of a jar is just as good as home roasting)
olive oil
Egg
Porridge oats
Oregano
Polenta
Mixed herbs
Chili
Aubergine
Courgette
Tomatoes
Basil

1.  Quarter or halve new potatoes (depends on the size), longways, so that they resemble chips. Toss in olive oil and put in a roasting tray in a medium hot oven for 30 minutes (approximately).
2.  Slice aubergines and courgettes, toss them, in a bag, in the polenta with mixed herbs and chili.
3.  Griddle the slices of aubergine and courgette, layer into an oven proof dish.  Top with sliced tomato and torn basil leaves.  Bake for as long as the potatoes are in.
3.  Drain the chickpeas, add finely sliced red onion and a couple of roughly chopped red peppers.  Mash.
4.  Whisk an egg, add to chickpeas with a handful of oats and some chopped oregano, mix to bind.  You could shape into burgers, and put in the fridge - but I just squished the mixture into a food ring, straight into the pan.  Fry in olive oil for 5 minutes on each side.
5.  Everything should be done together, so serve and scoff.

Tuesday, 24 May 2016

Chickpea curry and saag paneer

Olive oil
red onion
white onion
garlic
curry spices (turmeric, cumin, fennel, chili, mustard seeds, channa dhal mix)
basmati rice
chickpeas
red pepper
mushrooms
tomato puree
tin of tomatoes
coconut cream
creme fraiche
natural yoghurt
paneer
spinach

1.  Cook the basmati rice - 1 cup of rice, 2 cups of water - bring to the boil, lid on and turn RIGHT down for 15 minutes.  Keep warm if ready too soon.
2.  Chop onions and sweat down in 2 pans, add crushed garlic to both.
3.  To pan 1 add channa dhal spice mix, stir, then add red pepper, mushrooms and drained chickpeas.  After 5 minutes add tomato puree, a tin of chopped tomatoes and a tin of water - simmer.
4.  To pan 2 add cumin, mustard seeds, fennel seeds, turmeric and a tinyt pinch of chili, then fry cubes of paneer - turning to get each side golden.
5.  When veg in pan 2 are softish turn to a medium heat and stir in coconut cream, creme fraiche and yoghurt (or whatever combination you are using).  Taste for seasoning - could add garam masala.
6.  Add spinach on top of paneer, with a little water, let it wilt down.

Fantastic.  Possibly the best curry dinner I have made this year.

Saturday, 21 May 2016

Skate wings with saffron sauce

 Paul, the fish, had skate wings.  I have never cooked, or even eaten skate wings - so I thought I would give it a bash.

Most of the recipes found after a quick and dirty search of t'interweb were all about capers and gherkins and that ... but then I found one with saffron sauce ... ah hah, so I thought I would try something along those lines - and it was, though I say it myself damn good.


Baby potatoes
Saffron
White wine
Carrots
Green beans
Courgette
Stock
Olive oil
Butter
Skate wings
Creme fraiche

1.  Cut potatoes into "chips" and toss in olive oil, roast in the top of a hot oven for 30+ minutes, until done.
2.  Soak saffron in a glass of white wine for 10 minutes, then transfer to a pan add about the same volume of stock and a small peeled carrot, heat up.
3.  Steam the veg over the wine mixture.
4.  When veg is done transfer to oven dish and keep warm.
5.  Strain the saffron mix and return to the pan.
6.  Pan fry the skate wings in oil and butter, a few minutes on each side.
7.  Finish the sauce by whisking about 2 tbsps of creme fraiche into the reduced wine mix.

Serve, scoff ... the saffron really works well with the soft delicate flesh of the skate.  (Pulling the meat of the fish down the wing with a fork seems to be the best way of tackling the scoffing part).

Friday, 20 May 2016

Mushroom, spinach and tallegio paccheri

I have some fabulous, unusual pasta shapes on the stall, and thought I would try some tonight.  Stuffed pasta seemed a plan, so I chose paccheri - the shorter tubes make it easier to stuff than cannelloni.

So, with tallegio, parmesan and cheddar from The Crumbly Cheese - another mediterranean triumph, all sourced from Todmorden market.

Olive oil
Garlic
Mushrooms
Spinach
Tomatoes
Chili flakes
Paccheri
Cheddar
Parmesan
Salad leaves
Balsamic glaze

1.  Put the water on to boil for the pasta, put the pasta in as soon as it comes to the boil.  Turn the oven on to heat to medium.
2.  In two frying pans heat olive oil - in one, sautee some onions until soft,  then add garlic.  This is the beginning of the tomato topping.  Add chopped tomatoes (or a tin) and a small pinch of chili flakes when the onions are soft, keep over a gentle heat as the tomatoes break down.
3.  In the other frying pan gently fry chopped onions, with plenty of garlic and a good grind of black pepper.  When they are soft, add the spinach to wilt on top.
4. Cut the rind of the tallegio, and break into pieces into the mushroom mix, stir in until it melts.  Turn the heat off under both pans.
5.  Drain the pasta.  Allow to cool, so that you can handle it.
6.  Stuff the pasta tubes with the mushroom mix and layer into an oven dish.
7.  Spread the tomato sauce over the pasta.  Grate over some cheddar and parmesan, and bake for 20 minutes, until the top is golden.
8.  Serve with a simple salad of salad leaves tossed in extra virgin olive oil and balsamic glaze.

Saturday, 14 May 2016

Baked hake with chickpeas, red pepper and courgette with crushed new potatoes

Fish on Friday has become a real tradition. There is no religious background to this, merely a pattern which has formed and is reinforced weekly by the lovely fish sold by Paul the fish on Tod market.

Tonight, a Spanish sort of treatment.

Olive oil
Onion
Garlic
Red pepper
Courgette
Paprika
White wine
Stock
Chickpeas
Oregano
New potatoes
Chives

1.  Gently sautee the onion and garlic in olive oil until a bit soft.
2.  Add chopped red pepper and courgette.
3.  Sprinkle in some smoked paprika, chopped oregano and add some drained chickpeas.
4.  Add a splash of white wine and/or stock and simmer gently for a few minutes.
5.  Transfer to an oven dish, put hake steaks on top (or other fish), drizzle with olive oil and sprinkle with a little more paprika.  Bake for about 20 minutes in a medium hot oven.
6.  Meanwhile boil new potatoes.
7.  When the potatoes are done, drain them, splash in a little olive oil and a small handful of chopped chives, crush with a masher.  (They can be crisped up in the oven if you fancy)

Scoff