Wednesday, 18 January 2017

Vegetable cheese ... and stuff

Today's unappetising looking pile of mush, was actually extremely delicious cauliflower, squash and cavolo nero with a cheese sauce, with roasty potatoes and spicy chicken for the meat eaters.

Garam masala
Olive oil
Cavolo nero
Chicken thighs
Blackened cajun seasoning
Soya milk

1.  Roast squash in olive oil, sprinkled with garam masala (actually we had this roasted already, so just added it to the other veg before putting in the oven in the cheese sauce, but if you are doing it from scratch if you put it in with the potatoes it should take about 40 minutes, so time enough to add straight away.)
2.  Chop potatoes into cubes, toss lightly in olive oil, sprinkle with salt and bake, for about a hour.
3.  Steam cauliflower florets and shredded kale for about 15 minutes.
4.  Put chicken thighs in an oven dish and massage with olive oil a sprinkling of cajun seasoning - roast for about 25 minutes.
5.  Make the cheese sauce - simmer soya milk, add slaked cornflour and stir to thicken.  Add a teaspoon of mustard and the grated cheese - stir until melted.
6.  Transfer all veg to an oven dish, top with sauce, and a handful more grated cheese, put in the oven for about 20 minutes, until top is golden brown.
7.  Serve, scoff

Monday, 16 January 2017

Sausage and mash, with braised red cabbage

You can't beat sausage and mash, particularly when it's cold and drizzly outside.  Lots of choice of sausages available in Todmorden Indoor market - these are your classic pork sausage - but lot's more available from the three excellent butchers - Bracewell's, Stanfield's and Fielden's.

Also, extras like butter from The Crumbly Cheese, tomato puree and wholegrain mustard from The Mediterranean Pantry, and veggies from Todmorden fruit and veg outside.

There were also veggie sausages fro the veggie.

Red cabbage
Olive oil
Chilli flakes
Tomato puree
Wholegrain mustard
Vegetable stock

1.  Shred cabbage and braise in a little olive oil and a cup of water - I added some clementine juice and a pinch of chili flakes.  Simmer gently, adding more liquid when it looks a bit dry.
2.  Peel potatoes and put onto boil for the mash.
3.  Prick the sausages with a fork and put in the oven for 15 minutes - then turn them.
4.  Make the onion gravy - sautee chopped onion in olive oil until soft, squirt in some tomato puree, add a teaspoon of grainy mustard and a cup of water, simmer.  You might want to add more water/vegetable stock to keep the correct consistency.
5.  Mash potatoes with butter - you could put them in the oven to crisp up.
6.  Serve, scoff

Saturday, 14 January 2017

Smoked haddock, colcannon with a poached egg

Friday night is fish night at our house ... and today it was smoked haddock.  This always reminds me of my Mum as, when I was growing up, if ever we were home alone we would have spinach with cheese melted into it, smoked haddock and a poached egg .. nobody else liked it, the fools!  However, today we had kale to use up, so I made colcannon with lots of leek and chopped kale mashed into the potato ... ha!  that was two extra vegetables into the veg dodger with no argument whatsoever.  On the table in 40 minutes easily - and that was giving time for the mash to crisp up on top - could've been done in 20.  All ingredients can be found on Todmorden Market, particularly the fish as Paul has the best fish for miles around.

About £3.50 per greedy portion

Smoked haddock
Olive oil
Black pepper

1.  Peel potatoes and cut into pieces.., boil for the mash.
2.  Peel carrots and steam above the potatoes,  chop leeks into rings and shred the kale, steam them together above the carrots.
3.  When the potatoes are cooked drain them and mash them with butter.  Beat in the steamed green veg.
4.  Transfer the colcannon to an oven dish and put into the oven for the top to crisp.  Put the carrots in the bottom of the oven to keep hot.
5.  At the same time drizzle the fish with a little olive oil and bake that for 15 minutes.
6.  Poach egg for 2 minutes in water at a rolling boil, with a dash of vinegar - which helps the egg hold its shape.
7.  Serve, scoff - watch veg dodger have seconds of green veg.

Friday, 13 January 2017

Baked potatoes with assorted fillings

I reckon I please most of the people, most of the time, with my culinary efforts - but as we all know it's impossible to please all of the people all of the time - and we didn't actually want dinner to take all night.  So - baked potatoes - always a crowd pleaser , and assorted toppings to suit the carnevore, the lactose intolerant, the vegetarian and the veg dodger ....

Olive oil
Baked beans
Salad leaves
Sherry vinegar

1.  Pierce the potato skins with a fork a few times, rub with olive oil and microwave for 20 mintues.
2.  Transfer the potatoes to the oven and bake for a further 20 minutes.
3.  Assemble the other fillings:-
- mix tuna with finely diced onion and fennel, salt and a spritz of lemon juice
- fry 2 lots of chopped onion, one with bits of bacon and the other with garlic and chopped mushrooms.  finish the mushrooms with a splash of brandy, evaporate off the alcohol.
- heat the beans
- put out the cheese
4.  Make a simple salad with salad leaves tossed in a little olive oil and sherry vinegar.
5.  Serve, scoff - everyone's a winner

40 minutes front door to table

Tuesday, 10 January 2017

Leek and potato soup

It's very wintery again, and I'm on a mission to finish up all the Christmas veg - so leek and potato soup, why not?

olive oil
3 leeks
2 onions
2 cloves garlic, crushed
vegetable stock
wholegrain mustard
chilli flakes
cream for drizzling (optional obviously)

1.  Sweat down chopped and cleaned leeks and onion.
2.  Chop potatoes into smallish cubes and add them to the onions, when a little soft add crushed garlic and keep sweating down.
3.  Add about a litre of veg stock and simmer.
4.  Add a teaspoon of wholegrain mustard and a teaspoon of marmite, taste for seasoning.
5.  When potatoes are soft zizz and adjust to the right texture.
6.  Serve, drizzle with cream if you wish ... would be vegan without the cream - and is gluten free.

Wednesday, 21 December 2016

Bacon, cabbage and mash

It's quite chilly now, and we fancied something traditional and warming, but I also wanted to ring the changes a little - so a quick forage around Todmorden market, and this delicious concoction was invented.

From Bracewell's the butchers

Gammon steaks

From The Crumbly Cheese

Raclette, butter

From The Mediterranean Pantry
Olive oil, caraway seeds, bouillon powder

From Garry the veg

Onions, Potatoes, white cabbage

1.  Peel and boil potatoes for the mash.
2.  Chop onion, sautee in olive oil.
3.  When the onion is soft add shredded cabbage, a scant teaspoon of caraway seeds (not too many, it goes medicinal), a teaspoon of bouillon powder and a cup fo water, simmer gently.
4.  Mash the potato, with butter, and pop in the oven to brown.
5.  Top the onion and cabbage mix with raclette, and pop in the oven to melt.
6.  Fry the gammon for a couple of minutes on each side - you can pop it into the bottom of the oven to keep warm until the potato reaches the right colour for your taste.
7.  Serve, scoff

Lovely, and about £4 a head.

Saturday, 17 December 2016

Fish pie

This tasted soooooo much better than it looks.

Haddock - 50/50 plain and smoked
Soya Milk
Bay leaf

1.  Peel and boil potatoes for the mash.
2.  Poach the fish in chunks in soya milk (or real milk) with a halved onion and a bay leaf.
3.  Fish out the onion and bayleaf, put the fish in an oven dish, thicken the milk into a sauce with slaked cornflour, add that to the fish and top with potatoes mashed with butter.  Bake for about 25 minutes - until top browns a little.
4.  Steam veg
5.  Scoff

Thursday, 8 December 2016

Pork chop, with mustard and cider sauce and mash

Not just any pork chop - this was a delicious, monster, juicy pork chop from Nick at Melling's butcher's in Todmorden Indoor Market.  Add to that some veggies from the outdoor market, and some garlic, bouillon and mustard from The Mediterranean Pantry, butter from The Crumbly Cheese - and some cider from the off licence across the road - and a delicious dinner was achieved.

The veggie person also had fantastic halloumi from The Crumbly Cheese.

Olive oil
Spring greens
Pork chop

1.  Peel the potatoes and boil them in salted water.  When they are ready mash with butter and put in the oven to brown the top a little.
2.  Make the sauce - sweat chopped onion in olive oil, then add crushed garlic, a teaspoon of bouillon powder, a heaped teaspoon of wholegrain mustard and about half a pint of dry cider.  Simmer gently.  Turn it off when the onions are soft, and heat again gently when the pork is ready.
3.  Peel the carrots, chop them, shred the spring greens (or other green brassica) - steam them.
4.  Seal the pork in a hot pan, in a little olive oil.  These were lovely juicy pork chops, so I cooked them for about 2-3 minutes on each side, until they took a little colour - and then put then in the oven for 12 minutes to cook through.
5.  Just before serving fry slices of halloumi in a hot pan.
6. Serve, scoff.

Saturday, 3 December 2016

Plaice with a shrimp and garlic sauce

Paul the fish on Todmorden market has confirmed our Friday is fish day habits as his fish is so consistently fantastic..  There is no religious significance to this, but it has developed into a thing ... and today I choose plaice and to jazz it up a bit with a buttery, garlicy shrimp sauce.

Olive oil
Black pepper
Frozen peas

1.  Roast chopped potatoes in olive oil.
2.  Chat ... there's nothing to do until 10 minutes before you eat.
3.  Fry the plaice gently in a mix of butter and oil (to stop it burning) for a a couple of minutes on each side - keep warm in the oven.
4.  Boil peas.
5.  Briefly fry crushed garlic and peas in butter and oil in the fish pan - pour over the fish.
6.  Serve, scoff

Friday, 2 December 2016

Vegetable cheese with mini roasties

How do you get veg into a veg dodger?  Particularly "but it's not even Christmas" sprouts.  Smother it in cheese sauce, that's how.

Mini "roasties"

Chop potatoes and roast in hot oil for about 50 minutes.

For veg

Flour (gf for us)
Milk (Soya for us)
Wholegrain mustard

Steam the veg.
Make a roux by melting the butter, then stirring in the flour until smooth.  Gradually add milk, keep stirring until sauce thickens and is smooth - using a whisk helps reduce lumps.  Add a teaspoon of wholegrain mustard and shed loads of grated cheese.
Put the veg in an oven dish, top with even more grated cheese and bake while the potatoes finish.
Serve, scoff, watch veg dodger have thirds.