Thursday, 28 April 2016
This dish showcases some new dried mushrooms - these are French, instead of the usual Italian - "melange forestier" - ie. mixed forest mushrooms, and bring a lovely earthy depth to the finished risotto.
Available from The Mediterranean Pantry
Melange Forestier/Dried mixed forest mushrooms
Risotto rice - a small handful per pserson.
Maldon sea salt
Available from Garry the veg
Available from the Crumbly Cheese
Also, white wine .... (optional)
1. Soak the dried mushrooms in hot water for 45 minutes.
2. Sautee chopped onion in olive oil, gently, until translucent.
3. Add crushed garlic to the onion, and continue to fry gently.
4. Add rice to the onion and garlic and stir until every grain is coated, add half a teaspoon of mixed herbs.
5. Add a glass of white wine to the rice, and simmer until it is absorbed.
6. Remove the mushrooms from the soaking water, rinse, and chop, add to the rice. Retain the soaking water.
7. Make stock with the bouillon, about 3/4 litre.
8. After the soaking water has stood for 5 minutes pour most of it into the rice - carefully, leaving the sediment behind!
9. Chop some fresh mushrooms and chuck them into the risotto too.
10. Let the rice soak up the mushroom juice, then add some stock, stir and cook until its nearly absorbed.. then start adding stock a bit at a time, stir in, and then add some more as it absorbs ... for about 12-15 minutes ... taste it - the rice will taste chalky until it's cooked, add seasoning to taste.
11. When the rice is nearly cooked turn off the heat and leave to stand as the rice sucks in the remaining stock. The mix should be creamy and gloopy, and delicious.
12. In a salad bowl drizzle olive oil, balsamic vinegar and a turn of seasoning ... add baby spinach leaves and toss at the last minute.
13. Serve and scoff - grate parmesan onto risotto.
Wednesday, 27 April 2016
The gammon is organic and came with the veg box - and was really good.
Potatoes (they don't have to be purple!)
Bouillon powder (well, stock of any sort really)
1. Peel potatoes, chop into chunks and boil in salted water.
2. Peel and chop onion, sautee in olive oil.
3. Add a spoon of mustard to the onions, and about 1/2 pint cider. Simmer.
4. In another pan, heat a little olive oil and add a teaspoon of cumin seeds.
5. Peel and slice carrots, shred cabbage. Add to cumin and oil, and mix around. Add half a cup of water, put a lid on and cook on a medium heat for about 12 minutes.
6. When the potatoes are done, drain, add a good knob on butter and mash. Put in a hottish oven to keep warm and/or if you have long enough get a crunchy crust on top.
7. Add the gammon to the cider sauce, lid on simmer for about 5 minutes, turn over, and do the other side for 5 minutes or so.
Should all be done ... serve and scoff.
The veggie option was grilled haloumi with the onion sauce - removed before the meat was added. Also delicious.
Monday, 25 April 2016
Potatoes, peeled and cubed
Veggie sausages (there were Linda McCartney's)
1. Boil the potatoes, steam the cabbage on top.
2. Gently fry the onions in olive oil, then add the sausages and garlic.
3. After a couple of minutes add a squite of tomato puree to the sausages, and about 1/2 pint of veggie stock - simmer. Add peas to the sauce after about 10 minutes.
4. About 12-15 minutes later everything will be ready. Mash the potatoes, add butter and cabbage.
5. Serve, scoff, sleep.
Friday, 22 April 2016
So, from the beginning - the baby roast potatoes take the most time, so get them on ... the do what you have to do when you get in from work ... then finish the other bits.
salt and pepper
1. Wash and chop potatoes - boil in salted water.
2. In a big baking dish heat some olive oil. Drain the potatoes - add them to the olive oil - turn over in the oil and roast for about an hour.
3. Meanwhile - slice the spring onions, courgettes, aubergine, tomatoes and finely sliced garlic and roast in another dish, in olive oil for 30 minutes.
4. Now add the fish to the top of the veg, drizzle with olive oil and season - roast for another 30 minutes. (If I had some black olives to hand I would have chucked some on the top - but I forgot to bring some home from work... tskkk)
5. 15 minutes before serving start steaming the asparagus spears.
Serve, scoff, fight gathered people for thirds!
I have made spanish omelettes many times, and, indeed, published them on here a few times - but this one was really good. The thing I did differently was to cook the veg - then beat the eggs in a big bowl - then tip the veg into the bowl - and pour it all into the frying pan together to finish it. And, most of the eggs were from our lovely little bantams. ... thanks girls!
1. Peel and chop potatoes into slices - boil for about 5 minutes in salted water.
2. Slice courgette and add to potatoes - boil for another 5 minutes.
3. Add a cup of frozen peas, turn the heat off.
4. Heat some olive oil in the bottom of a big, heavy frying pan.
5. Beat together some eggs, gently, season.
6. Drain the veg and tip into the eggs.
7. Pour the egg mixture into the frying pan - on a medium heat. Fry gently for a few minutes.
8. When the edges are coming away from the sides of the pan - stick under a grill to finish the top off.
9. Turn onto a big plate.
The basic bits were all the same - baked potato (fork the skin, rub with olive oil, then 20 minutes in the microwave, then 40 minutes in the oven).
Salads - 1. mixed leaves with an olive oil, balsamic vinegar, mustard and herb dressing (greek salad seasoning mix available from theMediterranean pantry).
2. Carrot salad - grate carrot, add onion seeds and a splosh of olive oil.
The three tuna fillings:-
1. Tuna, spring onions and mayonnaise
2. Tuna, celery, tomatoes, spring onion, olive oil
3. Tuna, celery, spring onions, celery, capers, gherkin, a tiny splodge of mayonnaise
All easy, all delicious, all to suit our individual tastes. yum.
Sunday, 17 April 2016
Recipe - very sketchy, because it really is a "whatever you have" kind of a dinner ....
Sautee onions and garlic in olive oil.
Add a pinch of rosemary, and some peeled and diced root veg (turnips, carrot and potato).
Turn over for a minute or so, then add a glass of dry white wine and some stock. Stir in a spoonfull of mustard.
Simmer for 15 minutes or so, then ad shredded cabbage. Simmer again until veg is al dente.
Transfer to oven dish and crumble on a bit of blue cheese, and a bit of cheddar type cheese.
Roast for a bit.
At the same time - put dolmades and bean mix into the bottom of the oven to heat through.