Wednesday, 19 July 2017
The "spanish" about it is a little bit of heat, a little smokey paprika, peppers and garlic. It was damn good.
Pepper (yellow or red)
Tin chopped tomatoes
1. Sautee chopped onion and crushed garlic in olive oil.
2. Add chunky diced potatoes - I keep the skin on, but peeled on not - either is fine.
3. Add chopped courgette and pepper, add a pinch of chilli flakes, a pinch of smoked paprika and a smidge of turmeric.
4. Pour in about a glass of white wine, and about the same of stock.
5. Simmer, after 5 minutes add a tin of chopped tomatoes, a tablespoon of tomato puree and a tin of water. Simmer again, covered.
6. When the potatoes are just about done (15-18 minutes) add fish to the top, and cover again, to let it steam through for about 5-10 minutes (depends how big your fish is).
7. Serve, scoff ... could have had crunchy bread and a green salad, could have topped with aioli - but it was delicious by itself.
Thursday, 13 July 2017
1. Peel potatoes, boil, steam shredded cabbage on top - then mash the potatoes with butter. Pop in the oven to get a nice crispy brown top. Keep the cabbage warm.
2. Chop onions and fry until golden brown, add drained butter beans.
3. Fry pork chops, in a little olive oil, on each side for a couple of minutes - keep warm while you make the gravy.
4. Stir a spoonful of flour into the pork pan, deglaze with dry cider. Add a little chicken stock and a spoonful of grainy mustard. Stir and simmer as it thickens a little. Take it off the heat and stir in a small spoonful of cream cheese (or cream).
5. Serve, scoff
Wednesday, 12 July 2017
Saturday, 8 July 2017
Roast baby potatoes in olive oil, watch the tennis for 30 minutes ... steam green beans and asparagus, pan fry trout - skin side first - for a few minutes each side ...
Serve, scoff ... whilst watching Andy Murray ...
Friday, 7 July 2017
A smorgasbord, incase you want to know, is a Swedish buffet which usually has both hot and cold dishes.
beech smoked anchovies
Tomato, avocado, onion and basil salad
No recipes - but - smoked anchovies are amazing - you should try them (even if you think you don't like anchovies).
Wednesday, 5 July 2017
1. Fry onion in olive oil, add red pepper.
2. When the onion is a bit soft, it doesn't need to be completely cooked - add chicken pieces, skin side down to brown. The throw in slices of chorizo.
3. Transfer chicken to an oven dish, pour on the other ingredients, cover and bake for about 40 minutes.
4. Cook oven chips and put out salad.
5. Serve, scoff
Saturday, 1 July 2017
Sugar snap peas
Piri piri spice
1. Boil potatoes. When nearly cooked roast in olive oil for about 20 minutes, just to give them a bit of colour.
2. Prep the veg and steam for 12(ish) minutes.
3. Mix polenta, piri piri spice and fennel seeds, lightly coat strips of haddock.
4. Fry the fish in olive oil for a couple of minutes each side - drain on kitchen paper and keep warm in the bottom of the oven.
5. Serve, scoff.
See, I said it was easy!
Thursday, 29 June 2017
Soya milk (or dairy milk)
1. Roast potatoes in olive oil, for about an hour and a quarter.
2. Cut a bulb of garlic in half, and a lemon in half - stuff half the garlic, half a lemon, half a garlic, half a lemon into the cavity in the chicken.
3. Rub chicken rub and olive oil all over the chicken - roast - breast side down first for about an hour and a quarter. After 20ish minutes turn the chicken over and move the potatoes about a bit to allow even cooking.
4. Steam cauliflower florets and green beans.
5. Make cheese sauce by boiling the milk, slake cornflour in water and add to the milk to thicken. Add grated cheese and a spoonful of grainy mustard.
6. Put the steamed cauliflower in an oven dish and pour over sauce - bake for 20 minutes, or so. Keep the green beans warm
7. Check the chicken - if you insert a sharp knife into the fattest bit the juices should run clear.
8. Serve, scoff ... hide any seconds you might want for lunch. The veg dodger finished everything else off for a midnight feast.
Thursday, 22 June 2017
Baby plum tomatoes
1. Double peel the broad beans, and steam with green beans.
2. At the same time steam the salmon - put it on some greaseproof paper in a second layer of the steamer.
3. Crush a big clove of garlic and heat gently in olive oil.
4. Splash wraps with a tiny splash of water - just to create a little steam - wrap tightly in foil, and put in a medium oven for a few minutes to heat through.
5. Make the salad - shred the lettuce, chop the other bits and toss. Dress lightly with avocado oil and balsamic vinegar.
6. Serve, build wraps ... like this ....
Wednesday, 14 June 2017
Tikka masala paste
Black mustard seeds
Start the rice, then the dhal ... then the two curries - then go back to finish the dhal.
Put rice in a heavy pot, cover with cold water to an inch above the surface of the rice, stir once and bring to the boil. Slam the lid on and turn right down. Leave for 20 minutes.
Boil red lentils until they are gloop. Just before serving stir in the tarka - hot olive oil, with curry leaves, cardamon pods, chllies and cumin seeds flash fried.
Sautee chopped onion and garlic in olive oil, add a spoon of tikka masala paste and left over potatoes. Stir around - add half a tin of chopped tomatoes and the same of water and leave to simmer.
Sautee chopped onion, crushed garlic and spices. Add chopped vegetables - beans, mushrooms and cauliflower today ... add half a tin of tomatoes and the same of water, lid on and simmer until veg are softer ... stir in garam masala to taste, add more tomatoes/water if needed.
Serve, scoff ...