Saturday, 12 August 2017
The vegetables were cooked first. I boiled them until tender (about thirty minutes at a low heat under glass), then blended them. Then I added the diced chicken, chicken and vegetable stock, plus the coriander and sage, plus some white pepper.
Cooked under glass for another hour at a low heat. A delicious and simple chicken soup. Can be served with single cream.
Monday, 7 August 2017
I made a white sauce with cornflour, milk and some Blue Stilton cheese (about 100g). Stirred until the cheese had entirely melted. Add the fish pieces to the sauce, along with a couple of dessert spoonfuls of drained garden peas, and remove from the heat.
Four large potatoes were boiled until soft, then mashed with a little butter and pepper. The oven was heated to 150deg C while the potatoes were cooking on the hob.
Add the fish sauce mix to an oven-proof baking dish, then spoon the mashed potato on top. Texture the surface of the mash with a fork, until it looks a little like a ploughed field.
Cook the pie in the middle of the oven for about 45 minutes. Check frequently that the potato topping is browning. The pie will be ready when the topping is a golden brown.
Sunday, 2 July 2017
The ground lamb was browned in a saute pan in its own fat at a high heat, stirring frequently to prevent burning. The the onion, chilli, peas, green pepper and mushrooms were added. The heat was turned down to medium, and the mix stir-fried for fifteen minutes.
After that, boiling water was added to the saute pan, Two squirts of tomato puree were added along with a can of kidney beans, including the juice.
The pot was covered, and allowed to simmer for an hour and a half at a low heat, to ensure the lamb was tender.
Can be served with potato or rice.
Sunday, 25 June 2017
The pork shoulder joint was roasted in the oven for two hours at 200 deg C under aluminium foil, with the final fifteen minutes with the foil removed. It was allowed to rest for an hour (fifteen minutes will do) before carving.
The pork slices were cooked in a pot with the juices from the joint, and some additional pork stock. Add the onion, the chopped peppers, the mushrooms and the spring onion, and simmer at a low heat under glass for an hour until tender. Add the rosemary towards the end of this process.
The potatoes were cooked for twenty minutes in boiling salted water, after which they were drained and mashed in a pyrex bowl with three dessert spoonsful of single cream, and then served with the pork stew. Dress with a generous amount of freshly ground black pepper.
Wednesday, 14 June 2017
The chopped mango and apricots were added to a glass bowl and soused in a glassful of white wine. Plus a dessert spoonful of granulated sugar. The fruit was stirred until the sugar had entirely dissolved in the wine, and then put in the fridge overnight.
The red and black rice (a quarter cup of each) was cooked for thirty minutes in a small pan under glass and a low heat. Drained and rinsed in cold water, and then added to the fruit salad. Delicious!
Saturday, 10 June 2017
Stir-fry the chopped onion (two), mushrooms (eight) and carrot (two) until the onion begins to brown.
Add boiling water, and the vegetable stock. Cook for an hour at a low simmer under glass. Add white pepper.
Blend the vegetable soup, and add the single cream. Cook for another fifteen minutes before serving.
Friday, 9 June 2017
The ingredients are: three fresh apricots, basmati rice, haricot beans, cashew nuts, red chilli, grated coconut, single cream, cumin, cumin seed, garam massala, garlic, root ginger, onion, Californian raisins, turmeric, vegetable stock, and yellow pepper,
A dish such as this would normally be made with dried apricots, but diced fresh apricot works just as well, particulary when paired by raisins, which add sweetness. Destone the apricots, and chop finely. Chop the onion (two small), the chestnut mushrooms (two), and half a yellow pepper. Stir fry in sunflower oil at a high heat until the onion begins to brown.
Add deseeded chilli, root ginger, and three crushed cloves of garlic.Turn the heat down to medium and stir-fry for another three or four minutes. then add boiling water to the pan. Add the haricot beans (half a tin of baked beans will do just fine), a handful of cashew nuts, another handful of the raisins.
Add the spices - a teaspoonful of turmeric, half a teaspoonful each of garam massala and cumin, and a pinch of cumin seed. Simmer for forty-five minutes to an hour at a low heat under glass.
Finally, add a generous cupful of single cream, and a dessert spoonful of ground coconut, and stir together. Simmer for ten minutes, and serve with white basmati rice.
Friday, 2 June 2017
All the vegetables were chopped with the exception of course of the beansprouts. The beansprouts were blanched in boiling water for a couple of minutes.
The vegetables were stir-fried in sunflower oil at a medium heat for about eight minutes, then the beansprouts were drained, and were added. Cook for another seven minutes at a medium heat, stirring frequently. Judge progress by eye.
The pork came from a roast shoulder joint. Sliced into strips, and added to the Spring Onion and Oyster Sauce in a small pan, and brought to the boil.
Decant the vegetables to a serving plate, and top with the pork and the oyster sauce.
Thursday, 1 June 2017
Add the chopped pepper and onion to a pan of water brought to the boil. Add the sweetcorn and the chicken stock (vegetable stock will do instead). Turn down the heat, and cover the pan. Simmer for ninety minutes, stirring occasionally.
After the ninety minutes add the broken pasta, and stir together for five minutes or so, adding one pinch of coriander leaf, then cover the pan, and cook for a further half an hour. Add the second pinch of coriander five minutes before serving. Serve with potato bread, panini, or garlic bread.
Tuesday, 30 May 2017
Made with brown basmati rice, cooked for 25 minutes to half an hour in boiling water with turmeric, powdered ginger, and some Chinese five spice. Plus finely chopped scotch bonnet chilli (one half only! Remove all the seeds) and a little sunflower oil to prevent sticking.
The vegetables were: three cloves of garlic, diced, two dessert spoonfuls of bamboo shoots, preserved in oil, chopped chestnut mushrooms, half a stick of celery, chopped, two spring onions, diced, half a dozen green beans, chopped, and a quarter each of red and yellow pepper, chopped. If you have any liquor left over from a jar of grilled peppers, marinade the vegetables in that for an hour before cooking.
Rinse the rice and drain. Allow to cool. Then add the rice and the chopped vegetables to a wok with some preheated sunflower oil at a medium to high heat, depending on how you like to cook a stir-fry. Stir frequently for about four to five minutes (judge the result by eye).
Serve on a spiral of dark soy sauce. Also good with some egg noodles. Delicious!
Peel the eggs once they are cold, and slice. Add to a bowl, and mash up with the edge of a wooden spoon or a spatula. Add the drained sweetcorn, plus three dessert spoonfuls of mayonnaise. Stir together thoroughly.
Cool the chopped green beans in cold water, drain, and add to the bowl. Stir together. Add some white pepper and stir again. Cover the bowl, and put in the fridge for an hour or so.
Chop up part of an iceberg lettuce and dress the leaves with freshly ground black pepper, and some lemon juice (about one quarter of a small lemon).
A versatile dish. Serve together as is, or with chopped cherry tomatoes, or finely grated carrot.