Pork with mustard and cider, mash with leeks, roast sprouts, mushrooms and onions

Dinners have taken a definite wintery turn.  This was easy, and lovely.  Roast sprouts have a sweetness which can be missing in the boiled/steamed versions - try them!

Leeks
Potatoes
Butter
Onions
Mushrooms
Olive oil
Garlic
Sprouts
Pork steaks
Dry cider
Wholegrain mustard
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

Leek and haddock "hotpot", take 2

Last week's version Leek and haddock hotpot worked really well, and Paul had lovely haddock out at the front of Todmorden market (again), so I thought I would do something similar for this week's fish on Friday ... it was lovely.  Seasonal and comforting.

Olive oil
Leeks
Garlic
Mixed herbs
Potatoes
Butter
White wine
Vegetable stock
Mushrooms
Haddock

1.  Sautee leeks in live oil, add crushed garlic and a pinch of herbs.
2.  Add discs of peeled potato (about 3/4cm thick).  They should be in one layer on the bottom of the pan - the idea being that the potatoes suck up the flavour of the stock, not that it's a watery mess. Add a knob of butter, a glass of dry white wine (optional) and stock to the level of the top of the potatoes.  Simmer for a bit.
3.  Add chopped mushrooms, lid back on simmer.
4.  After about 12-15 minutes test the potatoes, if they are nearly done lay the fish on the top, closed the lid and allow to steam for 10minutes or so, depending on the thickness of the fish.
5.  Serve, scoff .. delicious again.

Roast plaice, with mustard leeks and mushrooms

Easy, and a nice change.  Lovely plaice from Paul the fish, Todmorden market - veg from the outside market and olive oil, good dijon mustard and garlic from me at The Mediterranean Pantry.

Potatoes
Olive oil
Leeks
Mixed herbs
Garlic
Mushrooms
Mustard
Baby spinach
Plaice

1.  Chop potatoes (washed, but peel on) into chunks, toss in olive oil, sprinkle on sea salt, and roast.
2.  Sautee leeks, crushed garlic and mushroom in olive oil, add a sprinkle of mixed herbs, and a teaspoonful of dijon mustard, add a little water to provide a little steam.  When the leeks are nearly soft stir in a big handful of baby spinach and transfer to an oven dish.
3.  Lay the plaice, skin side down on the bed of vegetables - drizzle with olive oil and grind on a little black pepper.   Roast for about 20 minutes.
4.  Dinner is done - serve, scoff.

Pieless leek and mushroom pie, with roasted potato wedges and steamed green beans

I think that sometimes half the reason for putting stuff in a pie is that of itself it doesn't look so gorgeous, even though it might taste great.  So, tonight, I thought ... leak and mushroom - they make a great pie, but we don't like pastry that much, so I just made a crustless pie ... it resembles a spoonful of swamp, but it tasted great.

Potatoes
olive oil
Leeks
Garlic
Celery
Mushrooms
GF flour
soya milk
mixed herbs
mustard
edamame beans
green beans

1.  Cup potatoes into wedges, roast in oil for about 45 minutes.
2.  Chop leeks and celery, crush garlic.  Sautee together until the leeks are quite soft, about 10 minutes.
3.  Add mushrooms in chunks.  Sprinkle on some mixed herbs, continue to fry for a few minutes.
4.  Sprinkle on a spoonful of flour, and mix through until it disappears into the mixture, then add soya milk and stir to make the sauce.  Add edamame beans and a spoonful of mustard.  Stir through.  Transfer to oven dish and keep warm until you are ready to serve.
5.  Steam green beans.
6.  Serve, scoff ... it's all vegan and gluten free, but still a comforting dinner.

Leek and potato soup

It's turning quite autumnal, so what better than a big hot bowl of soup?

Olive oil
Leeks
Onion
Garlic
Potatoes
Mustard
Mixed herbs
Vegetable stock

1.  Slice and thoroughly wash leeks, sautee in olive oil with chopped onion and crushed garlic.
2.  Peel and chop potatoes into small dice, add to the leeks.
3.  Stir in a spoonful of mild mustard and add a sprinkle of herbs, salt and pepper.
4.  Add stock and simmer.
5.  After 10-15 minutes, test the potatoes - when soft  zizzz
6.  Serve, scoff

Halloumi, with spicy tomato sauce

I don't suppose it qualifies as a recipe really, but some of the simplest things are the tastiest, and we certainly enjoyed this.

Potatoes
Onion
Garlic
Olive oil
Tin tomatoes
Chilli flakes
Leeks
Halloumi

1.  Peel potatoes, cut into chunks and boil.
2.  Sautee chopped onion and crushed garlic until soft, add a tin of chopped tomatoes and a pinch of chilli flakes, and cook until saucy ... add a little water to loosen if you need to.
3.  Slice leeks and wash well, boil in water with a dash of olive oil.
4.  Mash potatoes and put in the oven to brown the top a little (optional).
5.  Fry the halloumi in a hot pan, for a couple of minutes each side.
6.  Serve, scoff .... yum

Roast gammon, cheesy leeks

Cheapest Sunday roast out there? Gammon joint I would think ... not only that, it's really tasty.

Gammon joint
Leftover cider (optional)
Onions
Red pepper
Garlic
Black eyed beans
Chilli
Mustard
BBQ sauce
Tomatoes
New potatoes
Leeks
Milk (soya for us)
Cornflour
Grated cheese

1.  Roast the gammon joint - 2 hours for this one - initially covered in foil, which was removed for the last 30 minutes.  I splashed some left over cider in the bottom of the pan to keep it moist - but you can use water.  I would have made a sauce with the pan juices - but we had cheesey sauce, so I didn't bother in the end.
2.  Nothing to do for an hour.
3.  Start the beans - sautee chopped onion, pepper and garlic until soft.
4.  Add drained tinned beans and a tin full of water, add chilli, mustard, BBQ sauce etc to taste and simmer.  After a few minutes add some chopped tomatoes and stir them in.  Don't add salt yet as it could make the skin on the beans tough.
5.  Boil the potatoes, and steam the chopped washed leek over them.
6.  Make the cheese sauce - you could go all bechamelly, but I just boil the milk, add slaked cornflour (cornflour mixed with a little cold liquid) and whisk it in.  Continue to simmer as it thickens, then add grated cheese.
7.  As the elements of the dinner are ready you can transfer them to oven dishes and pop them in under the gammon.
8.  You should really leave the gammon to rest for 20+ minutes  - but it's much less critical than for other joints.
9.  Serve, scoff

The veggie was totally happy with cheesy leeks, beans and potatoes.  The veg dodger had 2 helpings of cheesy leeks ... and ... polished off ALL of the gammon in midnight feastings - thus rendering my hopes for budget busting sandwiches for work completely dashed.

Spaghetti "carbonara"

Dead easy, dead quick - and a visit to Todmorden indoor market can supply all of the ingredients.  Vegetables from Traynor, pasta (gluten free for us) from The Mediterranean Pantry, bacon and chicken from Bracewell's or Fielden's butchers.  We had some left over chicken from a roast, but you could get some ready cooked from Brian's.  An egg from all over the place, and parmesan from The Crumbly Cheese.

Olive oil
Leeks
Mushrooms
Peas
Spaghetti
Bacon
Cooked chicken
Egg

1.  Sweat the chopped, washed leek in olive oil for a few minutes, then add chopped mushrooms.
2.  Boil the pasta in plenty of salted water.
3.  Fry off chopped bacon and then add cooked chicken.  Add the leeks etc to the meat.  (I was doing a veggie version and a meat eaters version, so then split the leeks etc between the two frying pans).
4.  Chuck in a handful of peas.
5.  Drain the pasta, and add it to the vegetables.
6.  Lightly whip an egg.  Let the pasta cool for a minute, then quickly turn the egg through, forming a silky "sauce".
7.  Serve, top with shards of parmesan and a good grind of black pepper.
8.  Scoff, watch veg dodger have seconds!

Rice'n'dhal, with curried veg

Twas a cold and drizzly Sunday afternoon, and I didn't have so much inspiration, but I did have a fridge full of vegetables, which needed using before the next batch are delivered on Tuesday.  Also, some garlic and turmeric will help send the lurgy into the ether, finally.

Rice - cook using your chosen method - I bring to the boil in a cast iron pot and then transfer to a low oven to absorb the water.

Dhal

Red lentils
Olive oil
curry leaves
mustard seeds
coriander seeds
cumin seeds
chili flakes

1.  Boil the lentils until they are done.
2.  Make the tarka by heating the spices in oil - throw onto the cooked lentils - done....

Curried vegetables

Leeks
Garlic
Celery
Cumin seeds
Fennel seeds
turmeric
garam masala
vegetable stock
cabbage

1.  Sautee chopped leek and crushed garlic, add spices of your choice.
2.  Add chopped celery, continue to sautee until softenned a bit - then add veg stock and simmer.
3.  Add garam masala and shredded cabbage.  Simmer until veg is done.

Serve, scoff - delicious, comforting and very good for you.

Smoked haddock fishcakes

This tasted MUCH better than it looks - lovely fresh naturally smoked haddock from Paul the fish, and loads of vegetables - jobs a good 'un.  Leek and spinach in the fishcake and even the veg dodger gets 4 of the 5 a day in 1 meal!  Result!

Olive oil
Leeks
Soya milk
Bay leaves
Potatoes
Spinach
Bread crumbs (polenta to be GF)
Green beans
Peas

1.  Put potatoes on for mash.
2.  Chop leeks and put into a deep frying pan with soya milk. Add a couple of bay leaves and the smoked haddock.  Poach the fish for a few minutes - about 5-7ish depending on the thickness of the pieces.
3.  Turn the heat off under the fish and add handfuls of baby spinach.
4.  Mash the potatoes - don't add any fat as the soya milk will add enough liquid.
5.  Remove the bay leaves from the fish, and then mix into the potato - try to mix gently enough to keep some identifiable fish pieces, but well enough to distribute ingredients through the mixture.  Season.  If the mixture is too sloppy add some breadcrumbs/polenta to soak up the liquid.
6.  Shape into cakes, coat in breadcrumbs and fry for a couple of minutes on each side.
7.  Steam beans, cook peas.
8.  Serve, scoff ...

These were big fishcakes - but we're very greedy so we polished off 10 between 3 of us.

Shepherd's pie, and sheperdless pie, made easy

I have mentioned it before - but was reminded again tonight of the number of different requirements at Kitchenfairies HQ at the moment.  Tonight we have i) veg dodger, who doesn't like cooked tomatoes, ii) lactose intolerant and iii) gluten free vegetarian.  In order to satisfy all 3 of us, without making 3 separate meals I took the option of making one veg pie filling, adding fried mince to half of it - and topping with mash made with soya spread.  Everybody was happy.  We even got the veg dodger to eat some broccoli (nobody tell them about the veg in the pie).


Olive oil
Leeks
Mushrooms
Garlic
Celery
Bouillon
Chilli flakes
Mixed herbs
Bay leaves
Baked beans
Soya milk
Dijon mustard
Minced beef

Potatoes
Soya spread

1.  Sautee chopped leeks and celery in olive oil.  Add crushed garlic.
2.  Boil potatoes for the mash.
3.  Add chopped mushrooms to the leek mixture, stock made from bouillon, a small sprinkle of chilli flakes, a couple of bay leaves and a good pinch of mixed herbs.  Season.
4.  When the veg are cooked add a tin of beans, a spoonful of dijon mustard and a small cup of soya milk, just to give it a bit of sauce.
5.  Fry off the mince.
6.  Mash the potatoes, adding soya spread/butter.
7.  Divide the veg mixture between 2 oven dishes, add mice to one.  Top both with mash and bake for 20-30 minutes.
8.  Serve, with steamed veg ... scoff.

Sea bass, braised celery and fennel and asparagus

Upmarket fish and chips for Good Friday - thank you Paul the fish from Todmorden market for excellent fish - as usual.

This takes about an hour and a half - start to finish.

Potatoes
Olive oil
Leeks
Fennel
Celery
Garlic
White wine
Sea bass
butter
Asparagus

1.  Cut the potatoes into bite sized pieces, and put them on to boil.
2.  Chop leeks, fennel and celery, crush garlic - sautee in olive oil for a few minutes, splash in a glass of white wine and simmer briefly.
3.  Transfer veg to an oven proof dish, with a lid and put it in the bottom of a medium hot oven (180 C).  At the same time cover the bottom of quite a bit roasting dish with olive oil, and put it in the oven to heat up.
4.  Drain the potatoes, and add to the hot oil.
5.  Sit about chatting for about an hour, turn the potatoes over once in the middle.
6.  Heat olive oil and butter in a  frying pan, and put some water on to boil, to steam the asparagus.
7.  Prepare asparagus by removing the woody end.
8.  Season the fish and fry the fish fillets, skin down first in the hot oil - put the asparagus in the steamer.
9.  The asparagus should be ready when the fish is fried.  This should be about 5-6 minutes on the skin side - and a minute or two once turned over.
10.  Serve, scoff and receive fulsome praise.

Roast chicken thighs, baked potatoes, roast squash and steamed brocolli

It's not a full roast dinner - but it's right good (and right good value).  There was also haloumi with leeks and tomato for the vegetarian contingent - but I forgot to take a pic...  Little extras which turn "bog standard" (not my words) into a bit special were garlic, mustard, bouillon powder (all available from The Mediterranean Pantry), and a splash of dry white wine (not available from the pantry - I'm not licensed.)

Also, I will admit, one of my biggest weaknesses in the kitchen is leaving the squash battling until it's unavoidable - or - as this week - done be a-n-other (thanks hun xxx), so the roast squash was not all mine.  It was prepped and roasted first, with some olive oil, garlic, lemon rind and black pepper for about 45 minutes.  I put it back into the oven 30 minutes before serving the rest ... ie.  after dealing with the potatoes and chicken, and about the same time as starting the leeks for the halloumi and putting the brocolli on to steam.

So:-

potatoes
olive oil
leeks
garlic
chicken thighs
bouillon powder
white wine
mustard
tomatoes
halloumi
brocolli

1.  Gratefully receive prepped squash :)
2.  Wash potatoes, prick with a fork and coat with olive oil (put a teaspoon of live oil in your hands and rub each pricked potato).  Put in microwave for 10 minutes (this just means that you  can bake them in under an hour - you could bake form scratch, obviously).
3.  Transfer the potatoes to the oven, and then start with the leeks for the chicken.  Sautee them gently for 10 minutes in olive oil for 10 minutes, add crushed garlic.
4.  Add chicken thighs, skin side down, to the onions and brown for about 3 minutes.
5.  Splash in white wine, stir in a splash of wine and stock made from bouillon and a big teaspoon of grainy mustard.  Simmer for 5 minutes.
6.  Transfer chicken to oven dish, add sauce - put in hot oven with potatoes for 30 minutes.  Put the prepped squash in the bottom of the oven to heat back through.
7.  After 10 mins - Cut broccoli into florets and steam. (takes about 15 mins from cold)
8.  Sautee leeks and crushed garlic in olive oil for 5 minutes, add chopped fresh tomatoes - season.
9.  Move leek mixture to the side of the pan and fry the halloumi (in slices) for a couple of minutes each side.
10.  It should be done now - so serve and scoff.

Lovely!

Baked salmon with tomatoes and capers, braised leeks and celeriac with little roasties.

The veg box presented leeks and celeriac, and we had some great salmon.  So, pulled this little number together.

Potatoes
Olive oil
Cherry tomatoes
Capers
Lemon
Salmon
Leeks
Celeriac
Fennel seeds
White wine
Black pepper

1.  Parboil the chunks of potatoes, drain and roast in olive oil.
2.  Halves tomatoes, add drained, rinsed capers, zest of half a lemon, and its juice.  Put into roasting tin with olive oil.  Plonk salmon on top, cover with foil, and roast for about 25-30 minutes.
3.  Gently sautee chopped leeks and peeled and strips of celeriac, add crushed garlic, a sprinkle of fennel seeds and some white win.  Simmer until celeriac is soft.
Grind of black pepper, and scoff.

Parsley and lemon crusted fish, with chips and green vegetables

Traditional Friday night dinner - small ringing of the changes.

"Chips" ... boiled and roasted in olive oil.  Boil - 5ish minutes - into hot fat, in hot oven, for about an hour.

The fish is Alaskan pollock in a batter made from 1 whisked egg, a splash of soya milk, a half cup of polenta and a fistful of chopped parsley, with salt and pepper and the grated zest of a lemon.  The fish was coated in the batter, and then fried, a couple of minutes on each side just before serving everything else.  Drain on kitchen paper.

The vegetables - leeks, softenned in olice oil, then added crushed garlic, some mushrooms and a knob of butter.  Sautee gently, then season and add a splosh of white wine.  Simmer briefly, transfer to oven dish - tip on handful of frozen peas, and some baby spinach.  Cover with foil and stick in the bottom of the oven.

Fnatastic batter, really fresh tasting.  And the veg ... oooo ... lovely, buttery and garlicky and fresh.

Leek and mushroom savoury pancakes

 Pancake day!  But neither of us like sweet stuff much, so, I picked some tasty stuff from the veg box and some halloumi .. and these were the best pancake day pancakes ever.

Gluten free pancakes

Gluten free flour
Egg
Natural yogurt
Soya milk
Peanut oil




Leek and garlic mushrooms

Olive oil
1 leek
Mushrooms, sliced
Crushed garlic
Butter

Salad

Baby salad leaves
Baby rocket
Radish
Spring onions

Roasted beetroot
Roasted cherry tomatoes

Fried halloumi

1.  Start with the pancakes - make the batter.
2.  Then gently with the veg sweated down in oil and butter.
3.  Make the pancakes, keep warm.
4.  Fry the halloumi.
5.  Put everything on the table, and let people assemble their own.

Delicious.

Leek, fennel and smoked mackerel spaghetti

Interesting veg box experience today.  No onion, no potato - and with smoked mackerel to use up.

So, I came up with this, which also had the advantage of being quite quick ... which was useful, as the van has to go to the garage tomorrow, so I had to empty it ... it's amazing how much you can cram into a small camper van!

So, put the water on for the pasta (gluten free spaghetti in our case), then start the sauce,  when the water is boiling, and the leek and fennel have started softening ... all done inside 20 minutes.

Olive oil
1 leek, chopped into rings
1 bulb of fennel, finely chopped
1 glass of dry white wine
smoked mackerel, flaked
1 big tbsp capers in salt, rinsed and roughly chopped
black pepper

Spaghetti - or other pasta

1.  Sautee leek in olive oil for a few minutes (as previously suggested, get your pasta water on first, for the speediest serve), until the crunch lightens.
2.  Add chopped fennel, and continue to sautee.  The two vegetables will soften and go a bit translucent - now chuck in the white wine and simmer - gently - for a few minutes.
3.  Chuck in flaked fish and roughly chopped capers.
4.  When the pasta is done, drain.
5.  Drain pasta.
6.  Toss sauce into pasta, serve and grind on black pepper.  ( a glug of olive oil if it looks a little dry)

Could have added lemon - but the wine was dry, so no real need.  Could have added a spoonful of creme fraiche for silkiness - but trying to keep it lactose free.

Leek and potato gratin

We arrived at our home from home for a few days - not late, but quite tired - and there was an Aga... yay!  There was also quite a lot of house to explore, and a fire to light and curl up in front of ... so, a nice comforting bowl of yumminess...

Olive oil
2 big leeks
2 cloves of garlic, crushed
Fennel seeds
Green beans
Potatoes
Dry white wine
Cheese, grated
Sliced tomatoes
Soya milk
Corn flour
Seasoning

1.  Chop and wash the leeks, sautee in olive oil, add fennel seeds and crushed garlic.
2.  Chop and boil the potatoes, steam chopped green beans on top of potatoes.
3.  When leeks are nearly soft add dry white wine, simmer for a few minutes.
4.  Drain potatoes.
5.  Make a sauce of leeks by adding soya milk, a fork full of cornflour slaked in water, and grated cheese.  Simmer for a few minutes, stirring while it thickens.
6.  Mix potatoes and leek sauce mixture in ovenproof dish.
7.  Top with sliced tomatoes, and grated cheese.
8.  Bake in lower part of hot Aga oven for 30 minutes.

Explore holiday home....

Scoff.  Have seconds.  And another glass of wine.  And ...... relax!

Romanesco and butter bean casserole

Well, what a week!  Wedding, music competitions (well done... v proud) ... work pressure, family health issues, back to Uni .... ! phew! It's been a roller coaster.

So, came home late tonight - having forgotten what was waiting - needed tasty filling dinner and to use up the end of the veg box dinner.  Imagine my surprise when I opened the fridge and the romanesco was sitting there!

There was also some colcannon left - so heated that through in the oven ... meanwhile


1 leek
olive oil
1 romanesco
garlic
1 courgette
2 carrots (purple, cos they were in the veg box :) )
Vegetable stock
tin of butter beans
about a dozen pitted black olives
tin of tomatoes

1.  Sweat chopped, washed leek in olive oil.
2.  Add in florets of romanesco and garlic.
3.  Stir around, then chuck in peeled, and chopped into chucks carrots, and then diced courgette.
4.  Stir a bit, add a pint of stock, cover and simmer for 10 minutes.
5.  Add in a drained tin of butter beans and some roughly chopped, pitted black olives.
6.  Simmer.  When veg soft-ish (abut another 5 minutes) add in a tin of tomatoes = chop them with a knife in the pan.... simmer again.
7.  Scoff - with whatever you fancy - we have reheated colcannon - could easily have been rice.

This was really, really good.  The romanesco has a lovely, gentle nutty flavour which goes really well with the mediterranean influenced garlic, olive, tomato casserole vibe.  The purple carrots made it all a it more funky.

Leek, mushroom and cavolo nero risotto

Late home - but a new veg box - so it's a bit like ready, steady, cook.... I think this took about 30 minutes start to finish.  It was tasty and filling - and there is some left for lunches.

By the way, have I mentioned that I LOVE cavolo nero?

It was the mushroom, cavolo nero combo which led me to this as the first of the new veg box dishes.  (The veg box is getting autumnal, so more inventiveness will be required from now on eg. 2 different squashes, beetroot, 2 cabbages and sweet potato languishing in the fridge as I type).

But, for today...

Olive oil
2 leeks - chopped (rinse well)
garlic, crushed
mixed herbs, good pinch
rice - basmati - because that is what I had - purist would quake - a good handful
chopped mushrooms (100g -ish)
veg stock
cavolo nero, shredded

1.  Sweat leeks in olive oil until nearly soft, add garlic and herbs.
2.  Add rice, toss until every grain is covered with a film of oil.
3.  Add chopped mushrooms and stir in.  Add stock/water/wine.  Simmer
4.  Stir liquid in, and let simmer until looking dry again - then add more liquid.
5.  When rice is a bit done, but still chalky in the middle add shredded calvolo nero.
6.  Carry on adding liquid, simmering etc .. until nearly done, taste and season as you go.
7. Let sit for a few minutes before serving.

Scoff.  I added loads more black pepper - but, that's just me, apparently.