The first year of a proper vegetable plot - even if it hasn't had the care and attention I would have liked to give it - nevertheless gives you ingredients to use to create sauces and resources for the freezer.
This was dead easy: from the garden I picked cherry tomoatoes, garlic, chili peppers (just 1 or 2) and yellow peppers.
I bunged them in a roasting dish, adding oil and rock salt. Roasted them for 40 mins and then I passed them through the juicer (a mouli would do as well). And that's it - a pepper coulis for the winter months to use either with fish, or as a soup, or a pasta sauce.
Friday, 31 August 2007
lemon and garlic chicken
This one is based on a Nigella Lawson "forever summer" recipe. Makes a great friday evening supper for neighbours ... you arrive in the early hours of Thursday ... go for a quick swim Thursday evening ... and invite them to dinner. Then you haven't time to go shopping so look to see what's in the fridge and freezer.
2 to 3 hours cooking - so you can bung it all in and carry on with the phone calls, emails, work stuff that might be happening - or else retire back to the shade to finish the book you're reading ...
It's perfectly easy and basically storecupboard (if the chicken joints are in the freexer) (for 6): 6 chicken joints, 2 lemons, whole head of garlic, thyme, salt and pepper, white wine.
I separate out chicken pieces into smaller parts; bung them in an oven roasting dish (no pre-frying - yeah!); chuck in the rest of the ingredients; cover with lid or foil, and slow roast at 160 for 2 hours (or 210 for an hour and a half); take the foil off and give it another 30 mins.
You could be fancy and add black olives, turmeric, coriander, cinnamon and ginger and honey for a moroccan feel. But honestly - why bother? (well, then you could serve a storecupboard tabboulet mix if you want).
I then chopped up a few carrots, potatoes and onions and roasted them in a side dish; or you could do an epauture risotto; or just a salad and fresh bread.
then a local cheese that you bought alongside the bread at the local boulangerie.
And get the neighbours to bring the pudding (tonight it was my own greengages returned in the form of a crumble).
And if you've, for once, pre-laid the table, and you're still on the phone when the neighbours arrive - make sure you've left the corkscrew out and they can sort themselves out till you arrive to pull dinner out of the oven.
2 to 3 hours cooking - so you can bung it all in and carry on with the phone calls, emails, work stuff that might be happening - or else retire back to the shade to finish the book you're reading ...
It's perfectly easy and basically storecupboard (if the chicken joints are in the freexer) (for 6): 6 chicken joints, 2 lemons, whole head of garlic, thyme, salt and pepper, white wine.
I separate out chicken pieces into smaller parts; bung them in an oven roasting dish (no pre-frying - yeah!); chuck in the rest of the ingredients; cover with lid or foil, and slow roast at 160 for 2 hours (or 210 for an hour and a half); take the foil off and give it another 30 mins.
You could be fancy and add black olives, turmeric, coriander, cinnamon and ginger and honey for a moroccan feel. But honestly - why bother? (well, then you could serve a storecupboard tabboulet mix if you want).
I then chopped up a few carrots, potatoes and onions and roasted them in a side dish; or you could do an epauture risotto; or just a salad and fresh bread.
then a local cheese that you bought alongside the bread at the local boulangerie.
And get the neighbours to bring the pudding (tonight it was my own greengages returned in the form of a crumble).
And if you've, for once, pre-laid the table, and you're still on the phone when the neighbours arrive - make sure you've left the corkscrew out and they can sort themselves out till you arrive to pull dinner out of the oven.
Friday, 9 February 2007
pork chop with quince
Marinated Grilled Pork Chop, Roasted Quinces, Grain Mustard Mash
By Richard Phillips
Ingredients:
1 pork chop, (bone cleaned and fat left on)
2 cloves garlic (blanched in milk)
100g Maldon sea salt
50g thyme
50g rosemary
100g sage (25g kept for garnish)
2 quinces (peeled, cut into quarters)
50g of butter
150g cooked mashed potato
50ml double cream
Dijon mustard
Method:
1. In a food processor blend all the picked herbs and salt together, using a knife cut inserts into the bone side of the pork chop and insert the garlic cloves. Rub the salt mix onto the fat side of the pork and marinade for 24hrs.
2. Remove the salt, rinse and pat dry. Place onto a griddle, colour on both side, then remove. Place into a frying pan, put into the oven for 10-12 mins 200 degree C, then remove from the pan and add a knob of butter. Place onto the hob and heat, add the quinces and toss until golden brown, add a tablespoon of beef / veal stock and bring to the boil.
3. Add the butter and cream to the mashed potato, season, then add the mustard.
4. Place the potato into the centre of the plate, carve the pork chop, place on top of the mash and then the roasted quinces on top of the pork, spooning over the roasting juices.
5. Garnish with deep fried sage leaves.
By Richard Phillips
Ingredients:
1 pork chop, (bone cleaned and fat left on)
2 cloves garlic (blanched in milk)
100g Maldon sea salt
50g thyme
50g rosemary
100g sage (25g kept for garnish)
2 quinces (peeled, cut into quarters)
50g of butter
150g cooked mashed potato
50ml double cream
Dijon mustard
Method:
1. In a food processor blend all the picked herbs and salt together, using a knife cut inserts into the bone side of the pork chop and insert the garlic cloves. Rub the salt mix onto the fat side of the pork and marinade for 24hrs.
2. Remove the salt, rinse and pat dry. Place onto a griddle, colour on both side, then remove. Place into a frying pan, put into the oven for 10-12 mins 200 degree C, then remove from the pan and add a knob of butter. Place onto the hob and heat, add the quinces and toss until golden brown, add a tablespoon of beef / veal stock and bring to the boil.
3. Add the butter and cream to the mashed potato, season, then add the mustard.
4. Place the potato into the centre of the plate, carve the pork chop, place on top of the mash and then the roasted quinces on top of the pork, spooning over the roasting juices.
5. Garnish with deep fried sage leaves.
Tuesday, 12 December 2006
apple and gingerbread crumble
heston blumenthal
use any fruit for compote; and any spiced cake as long as it doesn't include dried fruit
APPLE CRUMBLE
Serves 8
For the crumble topping
225g unsalted butter
175g plain flour
140g unrefined caster sugar
100g ground almonds
125g gingerbread
Pinch of salt
For the apple compote
2 vanilla pods
6 braeburn or cox’s apples
150g unsalted butter
100g sultanas
A little ground cinnamon, to taste
To make the crumble, preheat the oven to 180C/350F/Gas Mark 4. Melt the butter in a frying pan over a gentle heat for a couple of minutes, until slightly brown. Place all the ingredients along with the melted butter into a food processor and reduce to crumbs. Cover a large baking tray with parchment paper, add the crumb mixture and place in the preheated oven. Cook for 20 minutes until golden brown and crunchy, turning the mixture halfway through cooking. Keep an eye on it, as you don’t want it to get too crunchy.
In the meantime, make the compote.
Halve the vanilla pods, scrape out the seeds and reserve. Peel, halve and core the apples, then cut them into 1cm cubes. Heat the butter in a large pan (such as a sauté pan) over a medium-low heat until golden. Sauté the apple cubes for about 2 minutes, in batches, stirring frequently. Add the sultanas and cook for a further 3 minutes or so, then stir in the vanilla seeds and cinnamon and remove from the heat.
Place the apple compote in an ovenproof dish (about 23cm sq) and bake at 200C/400F/ Gas Mark 6 for 10-15 minutes. Once the compote is cooked, sprinkle the crumble mixture over the top and serve
use any fruit for compote; and any spiced cake as long as it doesn't include dried fruit
APPLE CRUMBLE
Serves 8
For the crumble topping
225g unsalted butter
175g plain flour
140g unrefined caster sugar
100g ground almonds
125g gingerbread
Pinch of salt
For the apple compote
2 vanilla pods
6 braeburn or cox’s apples
150g unsalted butter
100g sultanas
A little ground cinnamon, to taste
To make the crumble, preheat the oven to 180C/350F/Gas Mark 4. Melt the butter in a frying pan over a gentle heat for a couple of minutes, until slightly brown. Place all the ingredients along with the melted butter into a food processor and reduce to crumbs. Cover a large baking tray with parchment paper, add the crumb mixture and place in the preheated oven. Cook for 20 minutes until golden brown and crunchy, turning the mixture halfway through cooking. Keep an eye on it, as you don’t want it to get too crunchy.
In the meantime, make the compote.
Halve the vanilla pods, scrape out the seeds and reserve. Peel, halve and core the apples, then cut them into 1cm cubes. Heat the butter in a large pan (such as a sauté pan) over a medium-low heat until golden. Sauté the apple cubes for about 2 minutes, in batches, stirring frequently. Add the sultanas and cook for a further 3 minutes or so, then stir in the vanilla seeds and cinnamon and remove from the heat.
Place the apple compote in an ovenproof dish (about 23cm sq) and bake at 200C/400F/ Gas Mark 6 for 10-15 minutes. Once the compote is cooked, sprinkle the crumble mixture over the top and serve
banana and lime eton mess
ETON MESS
Serves 4
For the meringue
100g egg whites
100g caster sugar
100g icing sugar
For the mess
4 bananas
2 tbsp lime juice
200ml double cream
Seeds of 2 vanilla pods
1 tbsp kirsch
Grated zest of 4 limes
Preheat the oven to its lowest setting (110C/ 225F/Gas Mark ) and line a baking tray with parchment. Beat the egg whites until very stiff — this is important as they must stay stiff when the sugar is added. Beat in the caster sugar, then the icing sugar. Spoon the meringue mix onto a baking tray, in 12 even shapes. Cook for 4 hours, or overnight. They should be crisp all the way through, with no colour. Turn the oven off, open the door and leave the meringues inside so they cool down slowly.
Peel the bananas. Purée 2 of them with half the lime juice. Cut the other 2 bananas into 3mm-thick slices and mix with the remaining lime juice to prevent them browning. Whisk the cream until stiff — being careful not to overwhip it — and stir into the crushed or puréed banana. Then fold in the vanilla seeds and kirsch.
Break the cool meringue into large pieces, mix with the banana cream and the sliced bananas. Spoon into a bowl and grate over the lime zest before serving.
Serves 4
For the meringue
100g egg whites
100g caster sugar
100g icing sugar
For the mess
4 bananas
2 tbsp lime juice
200ml double cream
Seeds of 2 vanilla pods
1 tbsp kirsch
Grated zest of 4 limes
Preheat the oven to its lowest setting (110C/ 225F/Gas Mark ) and line a baking tray with parchment. Beat the egg whites until very stiff — this is important as they must stay stiff when the sugar is added. Beat in the caster sugar, then the icing sugar. Spoon the meringue mix onto a baking tray, in 12 even shapes. Cook for 4 hours, or overnight. They should be crisp all the way through, with no colour. Turn the oven off, open the door and leave the meringues inside so they cool down slowly.
Peel the bananas. Purée 2 of them with half the lime juice. Cut the other 2 bananas into 3mm-thick slices and mix with the remaining lime juice to prevent them browning. Whisk the cream until stiff — being careful not to overwhip it — and stir into the crushed or puréed banana. Then fold in the vanilla seeds and kirsch.
Break the cool meringue into large pieces, mix with the banana cream and the sliced bananas. Spoon into a bowl and grate over the lime zest before serving.
pears poached in red wine
from Heston Blumenthal
PEARS POACHED IN RED WINE
I did this christmas 2006. An advantage was I could calmly prepare it before the hoards arrived. The added marinating time (it will hang in in the fridge for up to a week) was really useful. Because when it came to eat it - I could really appreciate it as it was ready and waiting to serve.
Serves 4
1 bottle good-quality red wine
200ml crème de cassis or blackcurrant syrup
200g sugar (or 300g if not using crème de cassis)
1 cinnamon stick
6 cloves
1 star anise
20g ginger root, peeled
25g liquorice root
Zest of 1 orange, peeled in one piece (using a sharp peeler)
Zest of 1 lemon, peeled in one piece
8-10 ripe, unblemished pears
Bring the wine to the boil in a casserole big enough to hold the pears and boil for 10 minutes to drive off the acidity. Remove from the heat, then add all the other ingredients, except the pears.
Prepare the pears. Peel them, leaving the stem intact. If you are keeping them whole, remove the core so that they cook evenly all the way through. To core them, insert the tip of a peeler into the base of the pear just on the edge of the core, push into the fruit and turn the peeler around the core, cutting it out. If halving the pears, do so lengthways. Neatly cut out the root and core.
The liquid will have cooled down a little by now. Place the prepared pears side by side in the pan and top with a disc of greaseproof paper cut to the same size as the pan. Pierce a few holes in the paper and press it down slightly so that some of the poaching liquid comes through the holes: this will keep the pears submerged during cooking. If the liquid does not cover the pears, add a little water until it does.
Place the casserole back on the heat and bring to a simmer. As soon as this happens, turn down the heat and cook at a gentle simmer — just enough to form the odd bubble on the surface of the water — for 30 minutes, or until the pears are done. Test by inserting a small pointed knife into the flesh. If it goes in with little resistance, they are ready.
Remove from the heat and leave to cool. When cold, carefully transfer the fruit to a sealable container. If you have added extra water, reduce the liquid to the required consistency and taste. If it is still too thin, thicken with a little cornflour. Reserve the zest and spices for decoration, if required. Pour the liquid over the pears in their container and store in the fridge for at least a day. The pears will keep for a week in the poaching liquid. Serve hot or cold.
PEARS POACHED IN RED WINE
I did this christmas 2006. An advantage was I could calmly prepare it before the hoards arrived. The added marinating time (it will hang in in the fridge for up to a week) was really useful. Because when it came to eat it - I could really appreciate it as it was ready and waiting to serve.
Serves 4
1 bottle good-quality red wine
200ml crème de cassis or blackcurrant syrup
200g sugar (or 300g if not using crème de cassis)
1 cinnamon stick
6 cloves
1 star anise
20g ginger root, peeled
25g liquorice root
Zest of 1 orange, peeled in one piece (using a sharp peeler)
Zest of 1 lemon, peeled in one piece
8-10 ripe, unblemished pears
Bring the wine to the boil in a casserole big enough to hold the pears and boil for 10 minutes to drive off the acidity. Remove from the heat, then add all the other ingredients, except the pears.
Prepare the pears. Peel them, leaving the stem intact. If you are keeping them whole, remove the core so that they cook evenly all the way through. To core them, insert the tip of a peeler into the base of the pear just on the edge of the core, push into the fruit and turn the peeler around the core, cutting it out. If halving the pears, do so lengthways. Neatly cut out the root and core.
The liquid will have cooled down a little by now. Place the prepared pears side by side in the pan and top with a disc of greaseproof paper cut to the same size as the pan. Pierce a few holes in the paper and press it down slightly so that some of the poaching liquid comes through the holes: this will keep the pears submerged during cooking. If the liquid does not cover the pears, add a little water until it does.
Place the casserole back on the heat and bring to a simmer. As soon as this happens, turn down the heat and cook at a gentle simmer — just enough to form the odd bubble on the surface of the water — for 30 minutes, or until the pears are done. Test by inserting a small pointed knife into the flesh. If it goes in with little resistance, they are ready.
Remove from the heat and leave to cool. When cold, carefully transfer the fruit to a sealable container. If you have added extra water, reduce the liquid to the required consistency and taste. If it is still too thin, thicken with a little cornflour. Reserve the zest and spices for decoration, if required. Pour the liquid over the pears in their container and store in the fridge for at least a day. The pears will keep for a week in the poaching liquid. Serve hot or cold.
fennel soup
FENNEL VELOUTE
Serves 6
2 tsp fennel seeds
1 star anise
50g butter
1kg fennel, finely sliced
2 medium onions, finely sliced
1 small potato, finely sliced
2 tbsp Pernod
750ml warm chicken stock (ideally fresh)
100ml double cream
Salt and cayenne pepper, to taste
Place the fennel seeds and star anise in a muslin bag and tie it up to make a bouquet garni. Set a large pan over a medium heat, melt the butter and cook the sliced fennel, onion and potato with the bouquet garni, stirring constantly, for about 10 minutes, until slightly softened. Add the Pernod and bring to the boil for a couple of minutes to reduce it. Now add the warm stock to the vegetables, then simmer for 10minutes. Remove the bouquet garni. Blitz the soup using either a hand blender, a mouli-légumes or by putting batches in a food processor, then pass through a sieve. Return the soup to the pan, add the cream and bring to the boil. Remove from the heat, season with salt and cayenne pepper to taste, and serve.
from Heston Blumenthal
Serves 6
2 tsp fennel seeds
1 star anise
50g butter
1kg fennel, finely sliced
2 medium onions, finely sliced
1 small potato, finely sliced
2 tbsp Pernod
750ml warm chicken stock (ideally fresh)
100ml double cream
Salt and cayenne pepper, to taste
Place the fennel seeds and star anise in a muslin bag and tie it up to make a bouquet garni. Set a large pan over a medium heat, melt the butter and cook the sliced fennel, onion and potato with the bouquet garni, stirring constantly, for about 10 minutes, until slightly softened. Add the Pernod and bring to the boil for a couple of minutes to reduce it. Now add the warm stock to the vegetables, then simmer for 10minutes. Remove the bouquet garni. Blitz the soup using either a hand blender, a mouli-légumes or by putting batches in a food processor, then pass through a sieve. Return the soup to the pan, add the cream and bring to the boil. Remove from the heat, season with salt and cayenne pepper to taste, and serve.
from Heston Blumenthal
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