Sunday, 25 June 2017

Pork Stew with Creamed Potatoes

The ingredients are: chopped white onion, red and yellow pepper, roast pork shoulder, mushrooms,  spring onion, pork stock, rosemary, and creamed mashed potato.

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

Mango and Apricot Salad with Wild Rice

Peeled and sliced mango, chopped fresh apricots, red camargue rice, black wild rice, served with a babyleaf salad.

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

Cream of Mushroom Soup

A simple soup made with chestnut mushrooms, carrot, onion and single cream.

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

Apricot and Chestnut Mushroom Curry

A delicious apricot and mushroom curry, which can also be served as a dressing for chicken pieces.

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

Roast Pork Stir Fry, with Spring Onion and Oyster Sauce

Made with oyster sauce, spring onion, roast pork, cabbage, beansprouts, brocolli, onion, red pepper, and carrot,

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

Red Pepper and Sweetcorn Soup, with Pasta

A soup made with half a red pepper, half a tin of sweetcorn, one large chopped onion, two handfuls of broken spaghetti, some chicken stock, and two pinches of coriander.

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

Vegetable Stir-Fry with Red Pepper, Bamboo Shoots, and Chestnut Mushrooms

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!

Egg and Sweetcorn Mayonnaise Salad

A simple salad made with two boiled eggs (five minutes in boiling water), 100g of chopped green beans (seven to ten minutes in a separate pan and brought to the boil in slightly salted water); plus two thirds of a standard tin of sweetcorn, drained of water.

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.

Sunday, 28 May 2017

Full English Breakfast, with Chestnut Mushrooms

Smoked bacon and hash browns, served with fried tomatoes, chestnut mushrooms, toasted potato bread, and one fried egg, sunny side up. Add black pepper and tomato ketchup (or mustard, according to taste).

The mushrooms were cooked in butter in a separate pan, followed by the egg. Everything else was cooked in a medium sized skillet. The bacon was cooked first, and at a medium heat, then the chunks of boiled potato, and the tomato quarters.

An English breakfast now sometimes includes baked beans or tinned tomatoes, depending on where you are. The bacon sometimes is replaced with pork sausages.

Wednesday, 24 May 2017

Omelette with Cheddar Cheese

Made with two eggs in a standard omelette pan. Includes red onion, shredded tomato, cheddar cheese, and lots of rosemary.

Fry chopped red onion and the shredded tomato, until the onion begins to brown. Turn down the heat and add two beaten eggs. Cook for five minutes.

Fire up the grill, and add thinly sliced cheddar cheese, and three or four pinches of rosemary.

Transfer the omelette pan to the grill, and cook until the cheese is melted and the surface of the omelette is a pleasing golden brown. Turn the pan left and right occasionally to ensure even cooking. Watch it closely!

Can be served as it is, or with ketchup or a brown pickle.

Peppered Pastrami Hash

The potato hash was made with two large baking potatoes, cut into  eight pieces and boiled for twenty minutes with a little table salt.

The dish was prepared because there was some peppered pastrami in the fridge which needed to be used up. The other ingredients were two red onions, a third of a red pepper, two cloves of garlic, half a scotch bonnet chilli, with all of the seeds removed, tomato puree, and some vegetable stock.

Cut the pastrami into small pieces, and chop all the other ingredients into pieces. Stir-fry the onion and the red pepper in sunflower oil until the onion begins to brown. Add the pastrami, the garlic and the chilli. Stir-fry for another five to ten minutes at a medium heat, then add boiling water, the tomato puree, and the vegetable stock.

Spoon onto the mashed potato, and serve. Needs no further pepper! Can be served with a little plain yoghurt.