Baked cod with fennel, orange and olives with red rice

Red rice

Olive oil

Fennel
Cod
Oranges
Black olives
White wine

Cabbage

1.  Cook red rice by your normal method (bring to boil in water an inch above the rice in a cast iron pot, lid on, in medium oven until cooked).
2.  Splash of olive oil in an oven proof dish, add slices of fennel.  Pop the cod (frozen in this case) on top.  Layer on slices of orange and a handful of olives.
3.  Chuck in a glass of white wine - cover with foil and bake.
4.  Shred and steam cabbage.

Mushroom, lentil and veg curry

New veg box came today - with some mushrooms! Yum.  We haven't had mushrooms in the veg box for a while (I have bought some in between, I confess).  Now part of me thinks I should save them, and have the older veg - and part of me thinks goody goody what can I make which is tasty from these new ingredients.  So... I used mushroom and swede from new box, red pepper, onion, celery and tomatoes from what we already had.  (everybody deserves a night without broccoli sometimes).

The dinner started off as a curry with dhal, and rice - but the curry was too hot to handle, so I mixed the lentil mix with the veg curry mix - and it was delicious.  (I had adjusted the heat with some sugar first, but I felt the best combination tonight was one delicious mixed casserole, rather than a couple of individually balanced dishes). Served with rice and natural yogurt.

olive oil
1 large onion - chopped
a cup of chopped celery
1 red pepper, chopped
garlic
curry spices
1/4 decent sized swede (turnip in Scotland, not rootabega - but, actually it would work with turnip too)
lots of mushrooms
(sugar)

red lentils
white rice
water

1.  Sweat chopped onion and celery (and guess what, could have been carrot too), in olive (or other) oil, to start the curry.
2.  Add other chopped veg, spices and crushed garlic (you could add spice mixes or your own mix including ginger, chili flakes, cumin etc etc...)
3.  Put lentils on to boil.  If you are aiming for dhal cook them until done, then do the tarka hot spice mix and mix them together just before serving.  For a dish like this - just cook them until cooked (soft to eat) and mix them with the vegetables. (This shows the importance of a bit of a taste - the curry was too hot, a tsp of sugar cooled it, but the mixing together of the lentils made it all delicious).
4.  At about the same time - start the rice off - numerous methods - boil in lots of water (follow packet instructions), bring to boil in water to 1 inch over surface of rice - then seal and put in oven for 20 mins.
5.  Simmer until root veg are getting softer, adding water if and when it starts looking a bit dry.
6.  Add softer veg closer to the end of cooking, lid on steam until looks good to eat.

When all cooked - scoff.  I added natural yogurt - as an excuse because it was quite spicy - but actually mostly because I really enjoy natural yogurt - including a bit of the hot (spicy) and hot (temperature) curry against mild (flavour) and cold (temperature) qualities of the yogurt.

Broccoli and anchovy pasta

Tough old day at work, quite late home - wanted something savoury and tasty.  Fridge raid later, and this is what we had.

Olive oil
1 onion, chopped
celery, chopped
garlic
6 (ish) anchovy fillets
white wine
broccoli
cavolo nero
black olives
feta

gluten free pasta

1.  Sweat the onion and celery off in the olive oil.  Add crushed garlic.
2.  Add anchovies and chuck in a glass of wine.
3.  Simmer a bit, add broccoli florets, cover and steam/fry.  Add more water when it looks like its going a bit dry.
4.  Boil pasta.
5.  Add shredded cavolo nero 5 minutes before ready to serve, and slices of black olive.
6.  Drain pasta and add to sauce, chucking in cubes of feta at the same time.
7. Scoff, with plenty of black pepper.

The broccoli would have been considered over cooked in many presentations, but here it being a bit "soggy" means it makes it ore of a sauce.

Fish and chips

Fish and chips - yes - but spicy fish, roasted potatoes and lovely green veg - absolutely delicious, and very very good for us.  AND, used up some lettuce from the veg box to very good effect.

Olive oil
6 potatoes
1 leek
white wine
garlic
fish fillets (pollock in this case, cooked from frozen)
spicy seasoning (blackenned cajun, could be any number of other mixes)
frozen peas
little gem lettuce

Start with the potatoes - they will take an hour an a half, start to finish, the veg will take 20 minutes and the fish about 15.  Either the fish or the beg can be held in the oven for a few minutes without ruining - but not for too long.

1.  Wash potatoes and chop into bite sized pieces - skin on for my preference, but it does depend what they are like.  Boil in salted water for 5ish minutes.  Meanwhile have a roasting tray in the oven at 180, heating up a couple of tbsp of olive oil.
2.  Drain potatoes, toss in the hot oil and roast for an hour.
3.  30 minutes later, start thinking about the rest of it - chop and wash the leek, sweat down in olive oil.
4.  Fry fish in olive oil, seasoning with your chosen mix - I fried from frozen, so gently and for about 10 minutes.
4.  When leeks are soft, add garlic and a glass of white wine, simmer for a few minutes.
5.  5 minutes before serving add a cup of frozen peas and wedges of little gem lettuce.

Yum.  That is all.  Much better than heading to the chippy - and cheaper, I think.  I estimate - fish £1.50, veg £1 .. other bits £1.50 max (including (optional) wine) £2 each - and there are some potatoes left for breakfast... can't wait!

red onion and mozarella tarte tatin

Was working at home today, and feeling a need to try gluten free pastry again, so I came up with this.  The pastry is OK ... I made it quite short, and it wasn't easy to handle - in that it broke easily - it's crisp and it tastes pretty good - but it's "different".  Wheat pastry, like wheat bread, has a toothsome give, which use the qualities of gluten to achieve - gluten free cannot replicate this without additives.  It was damn good though, and obvioulsy it could be made with gluten full pastry too!

olive oil
6 red onions
dried thyme
half a bottle of (cheap) red wine
gluten free flour
butter/ soya spread
natural yogurt
mozarlla
water

olive oil
potatoes

white cabbage
cavolo ner

OK - so there are 3 dishes - but break it down, none of them are too complicated.  Start with the onions, then make the pastry and put it in the fridge.  Put the potatoes on to boil. The cabbage takes 15 minutes to steam, so chop it when you have a gap.  This will take an hour and a half form walking in the door, but you can be doing stuff in between faffings.

This follows what I did tonight

1.  Peel and chop into wedges 6 red onions. Turn the oven on to 180C.
2.  Sautee the onion pieces in olive oil, keep stirring around for 10 minutes, add a good pinch of salt after a few minutes.
3.  Make pastry by rubbing in fat to seasoned flour, add a spoonful yogurt and cold water to form a dough.  Put in the fridge so that it's easier to handle.
4.  Chop potatoes into bite sized pieces and par boil (about 7ish minutes from boiling).  Put a baking tray with a few tbsp of olive oil in a hot oven ready to roast them.
5.  Add some red wine to the onions and simmer until soft.
6.    Shred the cabbage and put it into a steamer.
7.  Drain the potatoes, toss in the oil in the baking tray and put into the oven .. the count down in 50(ish) minutes form now.
8.  Scatter mozzerella pieces over the onions.
9.  Roll out the pastry, tuck onto the top of the onion and cheese mixture
10.  Bake - for about 30 mins.  After 10 minutes start step 11.
11.  Steam the cabbage for about 12 minutes.

Scoff.

Red cabbage crumble, parsnip and carrot parmesan mash

This was DELICIOUS.  I say it myself, and I saw it more than once.  I like red cabbage, but you can have enough braised cabbage.  Also, there is too much red cabbage in the veg box to not have it feature more than as an extra.  So, a little bit of a romp through some cookbooks and quick and dirty searching on the web - braised, spiced and slaw are the over-whelming suggestions - but there was also a smattering of "gratin" - which got me thinking.... the recipe grew as it progressed - but it worked!

Red cabbage and leek crumble

Olive oil
1 leek, chopped
2 cloves garlic, crushed
1/2 red cabbage, shredded
pinch mixed herbs
glass of red wine
small handful of dried cranberries
1 tbsp grainy mustard
juice of an orange
pinch of sugar
seasoning
2 tbsp creme fraiche
2 tbsp natural yogurt
2 tbsp double cream

handful of hazelnuts
2 handfuls of oats
good pinch of mixed herbs
2 rice cakes
olive oil

1.  Sweat down leek in olive oil, add garlic and herbs.
2.  Add shredded red cabbage, herbs, wine, cranberries, mustard and some water - simmer.
3.  When the cabbage is starting to soften add the juice of an orange, a pinch of sugar and seasoning to taste.
4.  Keep simmering and tasting, adding water if it gets dry - after about 40 minutes if should be softish, but still keep a texture.
5.  Remove form the heat.  Allow to cool for a few minutes and then stir in dairy ingredients.
6.  Zap hazelnuts and rice cakes - tip into a bowl with oats and herbs.  Mix into a crumble mix with olive oil.

7.  Top the cabbage, in an oven proof dish, with the crumble mix - and bake for about 30 minutes.

Parsnip, carrot parmesan mash

3 parsnips, peeled and chopped (held in acidulated water)
2 big carrots, peeled and chopped
50g parmesan
butter
black pepper

1. Boil the veg until it's done.
2.  Zizz parmesan.
3.  "Mash" veg with a sharp knife, adding butter and black pepper.
4.  Stir in cheese and bake in oven for 20 minutes or so.

We had both dishes with steamed broccoli.  It were lovely.

Estimated cost:  Veg £2.10, hazelnuts 60p, cheese 75p, dairy 40p other stuff £2 max. (£5.85) Serves 6 - 98p

Leek, mushroom and cabbage creamy pasta

Decisions, decisions, decisions - and frankly not hugely warming to the veg box - it's alright - but I didn't fancy tackling parsnips or kholrabi tonight.  There was, however, cavolo nero, which I LOVE (regular readers will know this) - so greens and mushrooms in a slightly creamy sauce with pasta.  Done!

1 leek
garlic
olive oil
white wine
mushrooms
cavolo nero
mixed herbs
veg stock
pasta (gluten free for us)
natural yogurt
creme fraiche

1.  Sweat off chopped leeks in olive oil, when a bit soft add crushed garlic and a sprinkle of mixed herbs.
2.  Add chopped mushrooms and a small glass of white wine, simmer for a bit, add veg stock when it looks like its going a little dry.
3.  Add shredded cabbage and simmer steam for another few minutes.  Take off the heat.
4.  Cook pasta, drain and chuck into vegetables.  Add a spoonful of yogurt and a spoonful of creme fraiche.  Season with a lot of black pepper.

Delish - about 3 servings - gluten pasta is more expensive than gluten full - but I estimate this at £1.00 for the veg, £1 for the pasta, 75p for the wine and £1 max for the other bits so £1.25 a portion.

Butternut squash and carrot risotto

The last of the veg box after the holiday weeks - onion, butternut squash, a few carrots and some tomatoes... so here it is - butternut squash and carrot risotto.

olive oil
1 onion
2 cloves garlic
1/2 butternut squash
4 carrots
arborio rice
cumin seeds
6 tomatoes
balsamic vinegar
turmeric
veg stock
grated parmesan

1. Saute chopped onion until a bit soft.  Add in crushed garlic, finely diced butternut squash and carrots - turn over in the olive oil.  Cook for about 5 minutes.
2.  Add rice and cumin.  Turn over in the oil.
3.  Add grated tomatoes and a splash of balsamic, and a pinch of turmeric (saffron if you have it hanging around).
4.  Keep adding veg stock and turning over, and stirring until rice is cooked - about 15-20 minutes.
5.  Chuck in grated parmesan.

I think this would serve about 5 - and I think it cost about 80p a portion.  We had it the following night, fired as fritters with some cabbage - even more delicious.

Greek(ish) chickpea casserole, cabbage and leek and lemon rice

The veg box is coming to the last ingredients - and they're mostly lettuce and cabbage.  I really didn't fancy lettuce (so will have to work hard on that tomorrow) - but I love cabbage, so this actually wasn't too hard to contemplate.

To start, I put the rice on - then started the leeks for the cabbage bit, then the onion for the chickpea casserole - and with juggling in between pots the whole thing was on the table in 30 minutes.

Lemon Rice

Basmati rice
1 lemon
water

1.  Put basmati rice into cast iron pot, grate on zest of 1 lemon, add juice of I/2 lemon and pinch of salt.
2.  Add water to 1 inch above surface of rice - bring to boil on the hob.
3.  Put lid on pot and transfer to oven, it will be ready in about 20 minutes (or when you are).

Leek and cabbage in yoghurt

olive oil
1 leek, sliced and washed
Crushed garlic
1/2 cabbage, shredded
1/2 glass white wine
sprinkle of thyme
1 bay leaf
water
natural yoghurt

1.  Sweat leek in olive oil, add crushed garlic when soft.
2.  Add shredded cabbage, stir in - add the thyme, bay leaf and wine. Cover and simmer (add water if it looks like it might catch).
3.  When all cooked, turn the heat off and let it cool down slightly - then stir in 2 tbsps good greek yogurt.
(don't add yogurt and it is vegan and lactose free)

Red pepper and chickpea casserole

onion
olive oil
crushed garlic
mixed herbs
10 black olives
1 red pepper
tin of chickpeas
tin of chopped tomatoes

1. Sweat chopped onion in olive oil.  Add chopped pepper and crushed garlic when onion is soft, cook for about 5 minutes.
2.  Stir in herbs and garlic, add drained tin of chickpeas.  Warm through on medium heat.
3.  Tip in tomatoes, simmer.  Serve when you are ready.

There was loads - I think it would easily have served 6.

Price per portion: 70p - ish.  lemon 15p, leek 20p, cabbage 40p, pepper 70p,  chickpeas 50p, tomatoes 35p, extras £2 altogether (?guessing because I buy oil, rice, yogurt, olives etc in bulk - of you use them all they're cheap, to buy in small volumes they are more expensive).

Holiday breakfast - smoked salmon and scrambled eggs on potato rosti

Last real holiday morning - OK there's Saturday, but that's voluntary work - and Sunday... but that can be a "normal" cooked type breakfast, and back to work chores - so this felt like the final breakfast treat of the holidays.  So, rosti with smoked salmon and scrambled egg.  Delish.

Rosti

olive oil
butter
2 potatoes
1 onion

1.  Grate the potatoes and onion together.
2.  Season and squeeze as much water as possible out, through a clean tea towel.
3.  Fry gently in a mixture of butter and olive oil - the olive oil stops it burning, the butter adds flavour and the lovely golden colour.  Takes about 5 minutes per side, depending on thickness.

Scrambled egg and smoked salmon

4 eggs
About 50g smoked salmon
butter
olive oil

1.  Whisk eggs.
2.  Melt butter and olive oil together, add egg and continue to mix over a gentle heat for a few minutes.
3.  When it is a little too wet, add the salmon.  Stir through as the egg finishes.

Serve rosti with eggs and salmon on top.  We liked it.

Price per portion:  Potatoes 20p, onion 10p, eggs 80p, smoked salmon 50p, extras 20p... about 90p

New Year's Day Curry 2014

Homemade chicken korma, malaysian spiced fish, vegetable curry, tarka dhal, rice and naan ... blimey we were full.  But everybody enjoyed it.   The chicken was lovely, really moist but falling off the bone.

Chicken Korma

Oil
8 chicken thighs
1 onion, chopped
3 cloves garlic
1 thumb sized piece of ginger
1 tsp cumin seeds
1 tsp coriander seeds
1 tin coconut milk
1/4 cup ground almonds
1 tsp garam masala
Splash of double cream (optional)

1.  Brown chicken thighs all over in hot oil.  When browned transfer to oven dish.
2.  Sweat onion in the chicken pan until soft. Add cumin and coriander seeds, crushed garlic and crushed ginger.  Cook through for a couple of minutes.
3.  Add tin of coconut milk and ground almonds and simmer until the gravy thickens slightly.
4.  Add garam masala, and whisk through - taste and adjust seasoning.  Add cream for extra luxury if there is some in the fridge.
5.  Pour over chicken and keep in medium oven for half an hour, or until required.


Rice 

Basmati rice
Water
Salt

1.  Put the basmati rice into cast iron pot with water an inch over the surface.
2.  Bring to the boil, transfer to medium oven.  Will be ready in 30 minutes - or when you are.

Tarka Dhal

Lentils (red split in this case)
Oil
Assorted spice seeds and leaves (cumin, coriander, fennel, chili flakes)

1.  Boil lentils until soft, adding more water if it looks like it's going dry.
2.  At the last minutes, fry the spices gently until they start releasing their fragrance, then chuck onto the dhal - sizzle - and serve.

Spicy fish

White fish (pollock, in this case)
Natural yogurt
Spice mix - (Malaysian fish head curry mix, in this case)
Gram flour

1.  Whisk together yogurt and spices, add enough gram flour to give an almost batter like texture.
2.  Coat fish fillets with the spice mixture - sit for 30 minutes (ish) in the fridge.
3.  Fry the fish to serve - takes about 6-10 minutes, depending on the thickness of the fish.

Curried vegetables

Whatever is available - in this case onion, parsnip, carrots, potato, aubergine and mushrooms, fresh tomatoes.  Spice mix/ dry spices, chili, crushed garlic and crushed ginger.

In a large frying pan, in a little oil, start the veg off frying.  Add a little water as they cook to keep them gently simmering.  You can start with the harder veg, and then add softer closer to serving time.

Also served with re-heated naan - but they were the huge ones, from an Asian supermarket.

Price per portion?  I'm not sure - but this is something I will focus on more in 2014.  Basically £2.50 for the chicken (special offer), £1.50 for the fish (frozen from Lidl), £1 for coconut milk, probably £4 worth of veg and £2 for assorted extras (if you have them in already - much more to source them at the time), naan was £2.  Comfortably served 6.  So, I think about £2.15 per portion, for big portions.