Saturday, 26 January 2019
The haggis was from Bracewell's butchers in Todmorden market hall - and is the best haggis I have ever tasted.
All ingredients from Tod market - except the whisky, which came out of the cupboard.
1. Cook haggis - I boiled ours for an hour.
2. Peel and chop potatoes and swede, boil until cooked, then mash with plenty of butter and black pepper. Transfer to an oven dish and bake while the haggis finishes.
3. Simmer double cream, whisk in a splosh of whisky and simmer again for a couple of minutes, whisking occasionally. This allows the alcohol to evaporate, but retains the flavour of the whisky.
4. Serve, scoff … pipe Scottish tunes.
5. Raise a wee dram to the timorous beastie.
Thursday, 24 January 2019
This could be made vegan by omitting the cheese - but the melting saltiness is really nice in the middle of the burger. It could be replaced by a few cashew nuts for a bit of crunch and flavour.
1. Grate the onion, beetroot and carrots - mix well together. Add a big handful of porridge oats, plenty of salt and pepper and a good splosh of olive oil. Mix together again.
2. Cut cheddar into small cubes.
3. Put potatoes on to boil.
4. Finely chop garlic, chop courgettes into cubes.
5. Make the burgers, packing cheese into the middle - I used rings to pack them onto the pan, but you can shape them by hand by moulding around the cheese, fry them at a medium heat, in olive oil for about 5 minutes on each side.
6. Fry the courgette and garlic in olive oil in another pan - keep tossing around so that all sides get cooked.
7. Serve, scoff … have seconds - you'll be surprised how tasty they are.
Saturday, 12 January 2019
Vegetable stock (from bouillon)
1. Finely chop shallots, a stick of celery and a red pepper. Sautee in olive oil until nearly soft.
2. Add a good dollop of tomato puree, a pinch of saffron and stir in.
3. Add a big handful of paella rice and stir in until every grain is coated in oil. Add a mugful of stock.
4. Add a pinch of saffron and a teaspoon of paprika and stir in. Add grated tomatoes (or a tin) and more stock and leave to simmer.
5. Simmer for about 15 minutes, checking that it's not going too dry.
6. Taste the rice - when it is the tiniest bit "chalky" on the inside add the prawns and peas - probably more stock as well, just to finish off.
7. When the juice has pretty much been absorbed turn the heat off under the pan, and let it sit for a couple of minutes to absorb the rest (it should sit as a spoonful and not leak juice into a puddle when it's served).
8. Serve, scoff …. have seconds - be chastised for nicking prawns without the accompanying rice (I only pinched one!)
Wednesday, 9 January 2019
I didn't want to just resort to big bowls of "whatever" as it was also first week back at work and very cold, so some comfort was needed.
We had left over roast chicken and roast potatoes … the ends of two punnets of mushrooms (chestnut and shitake), a bag of tarragon, and some emmental. We also had the veg dodger and the veggie, so needed tasty food to suit all needs.
Chicken (cooked and stripped)
Butter beans (tin)
Emmental (or other melty cheese)
Roast (or cooked another way) potatoes
Italian seasoning (herbs and a pinch of chili)
1. Start the pies with the mushroom sauce which will go into both of them by sauteeing the chopped onions, crushed garlic and chopped mushrooms in olive oil. Toss gently until the onions have softened and the mushrooms have released their water, and this has gently simmered away.
2. Sprinkle in a tablespoonful of cornflour, stir in to coat the mushrooms, then add soya milk to make a sauce. Stir until it boils, keep stirring and let it simmer for a minute or two as the cornflour cooks and the sauce thickens, stir in finely chopped tarragon (not too much, or it will taste medicinal).
3. In one oven dish - empty a tin of drained and rinsed butter beans - top with half of the mushroom sauce. Layer on emmental cheese.
4. Chop the chicken into bite sized pieces and add to the other half of the mushroom sauce. Mix together and transfer to an oven dish.
5. Top both pies with sliced, cooked potato (or mash if that's what you have) … drizzle with olive oil and bake for 25 minutes or so.
6. Mix together cornmeal, Italian seasoning and fennel seeds in a bowl. Slice courgettes and toss in the herby mixture.
7. Peel, chop and steam the carrots for about 15 minutes.
8. Fry the courgette slices in a little olive oil - in batches - keep warm in a serving dish while you finish the rest.
9. Add steamed carrots to the serving dish.
10. Put a splash of olive oil and a small drop of water into the hot pan from steaming the carrots - add the baby spinach and put the lid on. The residual heat will wilt the spinach.
11. Stir the spinach (put it over a low heat if necessary, to wilt it) … grate in a small pinch of nutmeg, stir in.
12. Serve, scoff …
This recipe is a great one for using up all sorts of vegetables and cheese which are loitering in the fridge - and any cheese which is hanging about. I used mainly cheddar, but also some nice soft French cheese (I have forgotten the name - it wasn't brie or camembert … but along those lines …) and a little feta.
Parsley (optional, or use a pinch of dried herbs)
Leftover cheese (see above)
Cheddar - grated
1. Toss the potatoes in olive oil and roast (at 180ish) for about an hour.
2. Chop and sautee onion, leeks, garlic … in olive oil - add chopped mushrooms, pepper, courgette … and whatever else needs using up in olive oil, until almost done. Turn of the heat.
3. Stir bit sized chunks of leftover cheese into the mixture and top with a handful of baby spinach. Leave to wilt. Stir in gently after a minute or two.
4. Butter an oven dish - transfer the veg into it when the spinach is nearly fully wilted.
5. Whisk eggs (8 in this case) vigourously to get some air into them. Pour onto the veg mixture - prod and shake to get the egg into all the gaps. Top with grated cheddar and bake for about 30 minutes.
6. Serve, scoff
Friday, 14 December 2018
Pork stock cube
1. Slice and rinse leeks, put into a steamer and steam over the boiling potatoes.
2. Peel potatoes and cut into chunks, boil in salted water.
3. Chop onions and mushrooms and toss in olive oil, add crushed garlic - roast in an oven dish for about 30 minutes.
4. Prepare sprouts by removing scruffy outer leaves and toss in olive oil, roast for about 30 minutes.
5. Mash the potatoes, beat in leeks and butter - put into the oven with everything else.
6. Fry the pork in a little olive oil, turn and fry on the other side. Then add a big spoonful of wholegrain mustard, a pork stock cube and half a bottle of dry cider. Simmer for about 5 minutes.
7. Serve, scoff …. yum
Thursday, 6 December 2018
So - roast venison, roast cauliflower with hazelnuts, braised red cabbage with apple, mashed potatoes and a mushroom and onion gravy. Roast halloumi for the veggie too.
All ingredients sourced from Todmorden market - The Mediterranean Pantry (garlic, olive oil, bouillon, red wine vinegar, hazelnuts, tomato puree, sea salt), Bracewell's butchers (venison), The Crumbly Cheese (halloumi, butter), Kevin (vegetables)
Start with the cabbage, then potatoes, then cauliflower and gravy - finally the meat. Takes about an hour and a bit.
Red wine vinegar
Venison - loin
1. Season the venison with salt, leave at room temperature to cook at the end.
2. In olive oil, sweat down chopped onion and a clove of crushed garlic, add shredded red cabbage, a splash of red wine vinegar, a chopped apple and about half a pint of vegetable stock (I also chucked in a cup of red wine - totally optional). Simmer gently for about an hour - taste to check for seasoning, and don't let it burn by drying out too much.
3. Peel potatoes, boil in salted water to make mash. When they are done mash with a good knob of butter, and put into an oven dish, in the oven, to brown on top.
4. Break cauliflower into florets, toss in olive oil and roast - takes about 30 minutes - add roughly chopped hazelnuts 10 minutes before serving.
5. Make gravy - soften chopped onion and crushed garlic in olive oil - add tomato puree and veg stock - simmer gently for 10 minutes - add water/wine to get the consistency right.
6. Fry venison on each side for about 2 minutes, roast for about 15 minutes, leave to rest for 5-10 minutes.
7. Serve, scoff … have seconds. Sunday perfected.
Monday, 26 November 2018
Start the curries off at the same time, and follow the steps. Takes about a hour start to finish.
I had some curry mixes, so based the spicing on those ... could have used individual spices obviously.
Malaysian fish curry mix
Tikka masala mix
Pork loin steaks
Pilou spice mix
1. Chop onions and start 2 decent sized sautée pans going with the onions in olive oil.
2. Add crushed garlic.
3. Chop celery and add some to both pans.
4. Stir in spice mixes - Malaysian for the veg and tikka masala for the pork.
5. Chop mushrooms and add to both pans.
6. Chop red pepper and add to veggie curry.
7. Chop pork into bite sized pieces and add to meat curry.
8. Prep butternut squash and add to veggie curry, and stir in. Add veg stock.
9. Keep turning posh until lightly browned, then add cored and chopped apples. Then add pork stock and a cup of apple juice.
10. Simmer both curries, if they are going dry add more water - taste to check seasoning.
11. Add pilou spices to a little olive oil and cook them for a minute or two. Add basmati rice and water to an inch above the surface of the rice. Stir once and bring to the boil.
12. When rice boils turn right down and slam on the lid - it will be ready in about 15 minutes.
13. Add a drained, rinsed, tin of chickpeas to the veggie curry.
14. Add half a cup of coconut milk to each curry, stir in and simmer.
15. Serve, scoff ... obviously taking which option you prefer. I had some of each ... yum
Tuesday, 20 November 2018
1. Sautee onion and garlic in olive oil.
2. Mix pre-roasted squash, nuts and oats in a bowl, add a slosh of olive oil and some stock. Let it sit to absorb the liquids.
3. Slice and grill the aubergine.
4. Peel potatoes, toss in oil and roast for about 50 minutes.
5. Peel and chop carrots and swede and boil until soft.
6. Roughly shred kale and boil in salted water for about 20 minutes.
7. Build the nut roast by putting half the mixture in an oven dish, top with aubergine slices, finish with the rest of the nut mixture. Roast with the potatoes for about 30-40 minutes.
8. Drain and mash the carrots and swede and add black pepper and soya spread. Mix, and bake in the oven for about 20 minutes.
9. Make the gravy by sauteeing chopped onion and crushed garlic in olive oil - when soft add red wine and half a cut of passata with about half a pint of stock. Simmer.
10. Drain the kale and fry in olive oil with a little water and season.
11. Cook petit pois.
12. Serve, take the bits you want, scoff.
Thursday, 15 November 2018
Cauliflower, hazelnut and gorgonzola bake, roasted squash and tomatoes. Potatoes with onions and mushrooms
Bring on the autumnal flavours with all of these vegetables bang in season. Cauliflower and hazelnuts go really well together, and this time I added some gorgonzola for extra smoothness and a slightly sharp flavour. Roasted squash and tomatoes added an earthy sweetness - and you can't go wrong with sautéed potatoes, onion and mushrooms. (Leave out the gorgonzola and the butter and it's vegan too).
Cooked new potatoes
1. Prep the squash, splosh over olive oil and roast at 180 … for about 45 minutes.
2. Toss the tomatoes in a little olive oil and a pinch of salt, roast alongside the squash.
3. Cut the cauliflower into "steaks" .. ie. slices top to core, about 2cm thick - there will be some larger florets which "fall" off - I cooked these in the same way as the steaks.
4. Fry the cauliflower in olive oil and butter for a few minutes each side - panne the steaks to keep them succulent (with a spoon, keep lifting the fats from the pan and pour them over the cauliflower).
5. When the cauliflower is about half cooked - ie. still a little resistant to a sharp knife, but a bit golden brown around the edges - transfer to an oven dish.
6. Add bite sized chunks of gorgonzola and roughly chopped hazelnuts to the cauliflower. Put it in the oven with the squash and tomatoes.
7. In the same pan, using the same oil, sautee chopped red onion, chopped mushrooms and sliced (precooked) potatoes.
8. Serve, scoff … seconds