tag:blogger.com,1999:blog-34765041103548057382024-03-14T18:26:41.762+00:00Secret Diary of a FoodieAre you looking to create great dishes without kitchen dramas? Then you've come to the right placeSecret Diary of a Foodiehttp://www.blogger.com/profile/09878177645636448348noreply@blogger.comBlogger85125tag:blogger.com,1999:blog-3476504110354805738.post-76871390438794248602012-05-13T18:39:00.003+01:002012-05-13T18:39:50.658+01:00Homemade pesto and ideas for eating it<div class="separator" style="clear: both; text-align: center;">
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<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><span class="Apple-style-span" style="font-size: large;">Sunshine in a pot that's good for more than just partnering pasta.
</span><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif; font-size: large;"><br /></span><br />
<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">Dollop it onto crostinis topped with roasted vegetables, spoon it over chicken mayonnaise on toasted onion bagels, run it through cold cooked rice studded with black olives, sweetcorn and prawns, or use it in place of ketchup on BBQ charred lamb burgers.
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<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">This is pretty far removed from a traditional Sunday lunch, but when the sun is trying to come out it's nice to usher it on with a bright dish, and the heritage tomatoes and buffalo mozarella suit a pesto dressing perfectly. <span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><br /></span><br />
<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><b><i>Lets eat...
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<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><i><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><i>Heritage tomato and buffalo mozzarella salad </i></span></span></span></i></span></span></span></span><br />
<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><i><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><i>with lemon pesto dressing</i></span></span></span></i></span></div>
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<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><b>Makes 1 jar of pesto</b></span></div>
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<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">160g fresh basil leaves - this took three full supermarket bought plants to reach this weight </span></span></span></span></span></span></span></div>
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<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">90g grated pecorino cheese</span></span></span></span></span></span></span></div>
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<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">75g pine nuts dry toasted in a frying pan until lightly golden (keep your eye on them as they burn really quickly) </span></span></span></span></span></span></span><br />
<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">1</span></span></span></span><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"> clove of garlic</span></span></span></span></span></span></span><br />
<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">1</span></span></span></span><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">25mls extra virgin olive oil</span></span></span></span></span></span></span><br />
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<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><br /></span></span></span></span></span></span></span></div>
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<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><b>For the salad</b></span></span></span></span></span></span></span></div>
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<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">5-6 different heritage tomato varieties, sliced into half cm thins</span></span></span></span></span></span></span></div>
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<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">2 buffalo mozzarella balls, torn gently by hand - but only just before serving</span></span></span></span></span></span></span></div>
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<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">Juice of half a lemon</span></span></span></span></span></span></span></div>
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<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">15ms / around 1/2 shot extra virgin olive oil</span></span></span></span><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">Sea salt and black pepper</span></span></span></span></span></span></span></div>
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<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><br /></span></span></span></span></span></span></span></div>
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<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><b>Method</b></span></span></span></span></span></span></span></div>
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<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">- Place the pesto ingredients into a food processor but reserve 25mls / 1 shot of the oil, and blitz until smooth. Decant into a jar and then pour over the remaining 25mls / 1 shot of oil to just cover the pesto - this will protect it and mean it keeps longer in the fridge</span></span></span></span></span></span></span></div>
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<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">- Make the pesto dressing by spooning a few tablespoons of the pesto into a squeezy bottle used for putting dressings onto plates in restaurants - these are basically squeezy sauce bottles and are easy to find - then to the pesto in the bottle add the lemon juice and 15mls of olive oil, shake until combined (holding your finger over the end of the nozzle)</span></span></span></span></span></span></span></div>
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<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">- Take a large serving plate or flat dish and arrange the tomatoes on the plate, then top that with the freshly torn mozzarella, a few scrunches of salt and a grind of black pepper, followed by the pesto dressing, which I like to add to the dish in lines across the plate, but splodges would taste equally delicious </span></span></span></span></span></span></span></div>
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<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif; font-size: large;"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><b><i><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"></span></span></i></b></span></span></span>
<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif; font-size: large;"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><b><i>
</i></b></span></span></span></div>
</span>Secret Diary of a Foodiehttp://www.blogger.com/profile/09878177645636448348noreply@blogger.com0tag:blogger.com,1999:blog-3476504110354805738.post-29552048752326610822012-05-07T10:50:00.002+01:002012-05-07T10:50:50.919+01:00Ham hock and minted broad bean crostini with wholegrain mustard dressing<div class="separator" style="clear: both; text-align: center;">
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<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><span class="Apple-style-span" style="font-size: large;">If you follow me on Twitter you'll probably know that I recently moved house.</span></span><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"> I didn't get very far (just five minutes down the road from the last place) but with this new location comes a totally new high street to explore, that of West Didsbury.
<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><br /></span><br />
<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">Amidst the leafy tree lined roads, polished period housing and shabbier properties full of promise, cheek by jowl sit an eclectic collection of independent bars, restaurants, clothing and interiors boutiques.
<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><br /></span><br />
<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">As an area it feels quirky, lively and full of fun and games and all this played a large part in bringing us to this side of Dids. </span><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">Food for all moods is catered for and as you might imagine, we're currently exploring the offerings of the area in some detail. It's a hard job but it simply must be done.
<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><br /></span><br /><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">During Saturdays trip down Burton Road on the way to <a href="http://www.folkcafebar.co.uk/" target="_blank">Folk</a> (great rose vino was calling) we stopped in at Moth. It's an interiors store that's very reminiscent of the cool homeware shops in Amsterdam's 9 Streets - and it's nice to have access to quirky and affordable home design right on the doorstep.
<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><br /></span><br />
<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">I'd planned an economical and easy dinner and on setting foot in <a href="http://www.mothstyle.com/" target="_blank">Moth</a> decided that I simply couldn't blog it unless I was in possession of some of their bits. It just wouldn't do. I scooped up several small textured bowls that look hand thrown and as if they have fabric set under the glaze, a small industrial antique looking tray, a rubber-wood spoon and textured glass jar. With this (somewhat random) collection of kitchen paraphernalia our dinner would look splendid. I was sold.
<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><br /></span><br />
<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">Ham hock, mint, broad beans and wholegrain mustard are a fantastic marriage of flavours and in this combination on top of crispy crostinis they taste vibrant, healthy and of springtime. If you fancied the combination hot, you could easily bind them with some fluffy mashed potato, form them into small cakes and fry gently until crispy and golden in unsalted butter. Woof. <span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><br /></span><br />
<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><b>For around 12-15 crostinis </b></span></span></span></span></span></span></span><br />
<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><i>T</i></span></span></span></span></span></span><i>he ham - buy a cooked one if you don't have time to poach your own, but if you do have the time doing your own is very satisfying, ingredients needed listed below:</i></span><br />
<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">One ham hock (or as the local butcher told me, in MCR it's a ham shank) uncooked</span>
<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"></span>
<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">3 carrots, roughly chopped </span></span></span></span></span></span></span><br />
<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">4 celery stalks, roughly chopped</span></span></span></span></span></span></span><br />
<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">One large golden onion, peeled and quartered</span></span></span></span></span></span></span><br />
<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">A bay leaf</span></span></span></span></span></span></span><br />
<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">A teaspoon of peppercorns
<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><br /></span><br />
<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><i>T</i><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><i>he minted broadbeans and crostini -</i> </span></span></span></span></span></span></span><br />
<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">350g shelled broadbeans - <i>Easiest way to pod them is to plunge the frozen beans into boiling water for 2 minutes, drain and rinse under cold water and then shell by pinching a hole in one end with your fingers, and then squeezing the pod out </i></span></span></span></span></span></span></span><br />
<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">A handful of fresh mint leaves</span></span></span></span></span></span></span><br />
<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">2 tablespoons natural yogurt, you could also use ricotta </span></span></span></span></span></span></span><br />
<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">A large pinch of grated Parmesan</span><br />
<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">Black pepper</span><br />
<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">A glug of extra virgin olive oil </span><br />
<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">French baguette, cut into slender rounds</span><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><br /></span><br />
<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><i>The vinaigrette - </i></span><br />
<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">A heaped teaspoon wholgrain mustard</span><br />
<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">One shot rice vinegar, you could also use cider vinegar if you prefer </span><br />
<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">Juice of half a lemon</span><br />
<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">One shot extra virgin olive oil </span><br />
<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">2 spring onions, finely chopped</span><br />
<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">A small pinch fresh chopped parsley</span><br />
<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">A couple of pinches sugar</span><br />
<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"></span></span></span></span></span></span></span><br />
<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><b>Method</b></span></span></span></span></span></span></span><br />
<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">- Place the ham ingredients into a large saucepan and cover with cold water. Bring to the boil and once boiling, turn the heat down to a simmer and cook for 3 hours</span></span></span></span></span></span></span><br />
<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">- After 3 hours if you have time, let the meat go totally cold in the pot. This will make sure the meat is as tender as can be (truly butter-like) but it takes a good few hours extra, so if you don't have time, take the ham out after 3 hours cooking time and let it go cold separately so it's quicker to use</span></span></span></span></span></span></span><br />
<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">- Once cool simply shred the meat from the bone with your fingers, discarding as much of the fat as possible, leaving you with just the soft pink meat, then set aside</span></span></span></span></span></span></span><br />
<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">- Into a food processor place the broadbeans (but leave out a handful of them), mint, olive oil, yogurt and a generous grind of black pepper, pulse until coarsely combined, then decant into a bowl and stir in the last of the broad beans, and the grated Parmesan, set aside</span></span></span></span></span></span></span><br />
<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">- Into a cup or jar place all the vinaigrette ingredients -<i> you won't need salt as the ham is saltyish and the Parmesan also provides body and seasoning </i>- and stir or shake until totally combined</span></span></span></span></span></span></span><br />
<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">- When you're ready to eat, heat a frying pan on a high heat and dry fry the crostinis on both sides until they're golden, then remove, top with the broad beans, followed by the shredded ham, and then spoon the vinaigrette over the top before each is eaten - this ensures the crostinis stay crisp</span></span></span></span></span></span></span><br />
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</span>Secret Diary of a Foodiehttp://www.blogger.com/profile/09878177645636448348noreply@blogger.com0tag:blogger.com,1999:blog-3476504110354805738.post-10703200078397255072012-04-24T21:53:00.000+01:002012-04-24T21:53:23.124+01:00Cajun spiced rosé veal fajitas with salsa and avocado sauce<div class="separator" style="clear: both; text-align: center;">
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<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><span class="Apple-style-span" style="font-size: large;">A break with tradition.</span> Veal fillets may spring to mind the Austrian classic, wiener schnitzel, but tonight they got the Cajun treatment. </span></div>
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<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><br /></span></div>
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<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">Not only does the meat lend itself perfectly to the crispy spiced panko breadcrumbs, the zingy salsa and the creamy avocado and coriander sauce, flattening out the plump little breasts with a rolling pin is a great way to relieve any frustrations you may have. </span></div>
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<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><br /></span></div>
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<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><b>For 4 fajitas</b></span></div>
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<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">2 rosé veal - ours are from the mighty <a href="http://www.heavesfarmveal.co.uk/" target="_blank">Heaves Farm Veal</a> and you can buy them online. </span></div>
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<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">3 handfuls panko breadcrumbs</span></div>
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<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">1 tsp cayenne pepper</span></div>
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<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">1 tsp paprika</span></div>
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<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">1 tsp ground ginger</span></div>
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<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">1 tsp allspice</span></div>
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<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">1/2 tsp fresh thyme leaves</span></div>
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<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">1/2 tsp dried oregano</span></div>
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<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">1/2 tsp dried chilli flakes (optional)</span></div>
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<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">1 tsp ground black pepper</span></div>
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<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">2 tsp sea salt flakes</span></div>
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<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">Plain flour for dusting</span></div>
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<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">2 eggs and a dash of milk, whisked in a large bowl</span></div>
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<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">10 juicy tomatoes, medium to large sized, diced</span></div>
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<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">Half a small red onion, finely diced</span></div>
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<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">2 shots rice vinegar</span></div>
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<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">2 shots extra virgin olive oil </span></div>
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<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">2 ripe avocados </span></div>
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<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">3 heaped tablespoons natural yogurt</span></div>
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<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">A handful fresh coriander</span></div>
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<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">Juice of one juicy lime</span></div>
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<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">3 spring onions, top and tailed and quartered</span></div>
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<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">Sea salt and black pepper</span></div>
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<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">Oil for frying - vegetable or sunflower</span></div>
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<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">4 wraps</span></div>
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<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">Kitchen paper</span></div>
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<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><br /></span></div>
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<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><b>Method:</b></span></div>
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<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">- Place each fillet between a few sheets of cling film (on top and underneath) and hammer it out until it's around 4-5mm thick - a firm hand is required, but too firm a hand will tear the flesh so be careful </span></div>
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<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">- Into a food processor place the avocado flesh, spring onions, yogurt, lime juice, coriander and a scrunch of salt, then blend until smooth. You may need to stop the blending part way through to push the edges back into the processor so the whole lot is blitzed and smooth. Decant into a bowl and set aside</span></div>
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<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">- Into another bowl place the diced tomatoes and their juice that may have escaped onto the chopping board, the red onion, a couple of scrunches of salt, grind of black pepper then the extra virgin olive oil and rice vinegar shots, combine with a spoon and set aside - not in the fridge, the flavours come out of this salsa best when it's at room temperature</span></div>
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<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">- Into a large mixing bowl combine the panko and all the spices and 2 teaspoons of salt, mix through with a fork</span></div>
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<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">- Into another large bowl place the plain flour with a scrunch of salt and grind of pepper, run your fork through this in the same way</span></div>
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<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">- Pour around an inch of the frying oil into a deep bottomed saucepan and bring to temperature on a medium high heat for around 10 minutes, you'll know the oil is hot enough when you drop a little panko in and it sizzles and fries </span></div>
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<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">- Take your flattened veal steaks and in turn dust them in the seasoned flour, followed by the egg and milk mix and finally into the Cajun seasoned panko</span></div>
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<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">- One at a time fry the breaded veal in the oil, turning once and cooking on each side for around 3-4 minutes - once golden brown they are done, remove them and drain on kitchen paper</span></div>
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<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">- Whilst they're cooking heat a frying pan on the hob with no oil, and lightly toast the wraps in the pan until warm, then put them onto a plate ready for assembly</span></div>
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<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">- Take the veal from the kitchen paper and cut it into strips, you'll get two fajitas out of each fillet</span></div>
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<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">- Spread a couple of heaped tablespoons of the green sauce over the centre of the base of the flatbreads almost in a line running up the centre, then top with half the crispy veal, followed by a few spoonfuls of the salsa. Wrap the base up first and then bring the sides in - for extra security (but don't pierce yourself when you're eating in eagerness) push a cocktail stick through the top to keep the whole thing together. Try to eat it and not imagine yourself on some kind of Man V Food challenge that involves you covered in food and licking your fingers. </span></div>
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<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><br /></span></div>Secret Diary of a Foodiehttp://www.blogger.com/profile/09878177645636448348noreply@blogger.com0tag:blogger.com,1999:blog-3476504110354805738.post-68486271452059056422012-04-23T17:18:00.001+01:002012-04-24T21:31:11.035+01:00Rosé veal osso bucco with Milanese risotto and gremolata<div class="separator" style="clear: both; text-align: center;">
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<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><span class="Apple-style-span" style="font-size: large;">A big dish for a big weekend.</span></span><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"> Moving house is a royal ball ache, and to reward the scraped arms and legs, rough hands, fatigue, splinters (and to mark our arrival at our new abode) I wanted to cook something special. Well, that and we no longer have a freezer and I simply couldn't let the cross cut veal shanks go to waste.
<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><br /></span></span><br />
<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">Osso bucco is a classic Italian dish that's traditionally eaten just like this with Milanese risotto (a risotto made with saffron and Parmesan) and gremolata (a sauce with a pesto like consistency made from garlic, parsley, lemon rind and olive oil). </span><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><br /></span><br />
</span></span></span><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">I fell in love with it in a restaurant and searched out a recipe online so I could get some of this classic Italian comfort food at home. After looking through a few sites including BBC Good Food and UKTV food to get an idea of the basics, I then tweaked them to create what I'd be more than happy to serve to guests as a posh Sunday lunch. <span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><br /></span></span></span></span></span><br />
I cook my version of osso bucco down very gently for a couple of hours in a mixture of white wine, pasatta and porcini liqour until the meat is soft, tender and tasty, and the marrow from the centre of the bone has created a shiny gloss to the overall dish. It's perfect along side the fragrant and simple saffron risotto (love that distinctive, honey-like taste it brings to the fat grains) and to cut through all that fragrant richness finally comes the gremolata, herby and bright and clean. <span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><b><br /></b></span></span></span></span></span><br />
<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><b>For four:</b></span><br />
<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><i>For the veal stew - </i></span><br />
<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">4 quarter cut rosé veal shanks - ours are from the mighty <a href="http://www.heavesfarmveal.co.uk/" target="_blank">Heaves Farm Veal</a> and you can buy them online </span><br />
<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">250mls dry white wine</span><br />
<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">250mls pasatta</span><br />
<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">250mls warm water with 10g dried porcini soaked in them for 15 minutes. Porcini needs removing after 15 minutes and finely chopping up</span><br />
<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">20g sun-dried tomatoes, finely chopped</span><br />
<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">4 large ripe tomatoes, cored and diced </span><br />
<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">2 golden onions, finely diced</span><br />
<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">2 carrots, peeled, quartered and finely diced</span><br />
<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">2 celery stalks, finely sliced</span><br />
<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">Unsalted butter</span><br />
<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">Olive oil </span><br />
<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">sea salt and black pepper</span></span></span></span></span><br />
<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">Plain flour</span><br />
<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><i><br /></i></span></span></span></span></span></span></span></span><br />
<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><i>For the risotto - </i></span><br />
<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">1800mls light chicken/pork stock, hot (you may want more or less depending on how much your rice needs)</span><br />
<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">300g risotto rice</span><br />
<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">250mls dry white wine</span><br />
<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">3 big pinches saffron</span><br />
<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">70g butter</span><br />
<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">One golden onion finely diced</span><br />
<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">80g grated Parmesan</span><br />
<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">A glug of olive oil </span><br />
<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">Black pepper </span><br />
<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"></span><br />
<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><i>For the gremolata - </i></span><br />
<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">A large handful fresh parsley</span><br />
<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">The grated rind of one unwaxed lemon</span><br />
<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">1 fat clove of garlic, peeled</span><br />
<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">100mls extra virgin olive oil </span><br />
<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">A scrunch of sea salt and grind of black pepper
<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><br /></span><br />
<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><b>Method:</b></span><br />
<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">- In a large saucepan or casserole dish with a lid, heat a large glug of olive oil and knob of unsalted butter, and on a lowish heat cook the celery, onion and carrot until they've really reduced and the onions and celery have become translucent, this will take around 15 minutes</span><br />
<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">- Whilst this is happening, season the shanks and dust lightly with flour, then fry in a separate frying pan that you have on a high heat, foaming with unsalted butter. Cook them for a few minutes each side until they're nice and brown, and remove from the pan and set aside</span><br />
<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">- To the casserole pot add the diced tomatoes, porcini mushrooms, sun-dried tomatoes, porcini stock, pasatta, wine and veal shanks and turn the heat up, once it's bubbling turn the pan onto a really low heat, put the lid on and cook for 1 hour 15 minutes</span><br />
<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">- After this time turn the shanks over in the pot and cook for another 1 hour 15 minutes with the lid off so that the liqor can reduce a little</span><br />
<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">- Whilst this is cooking down place the gremolata ingredients into a food processor and blitz until you have a pesto like consistency, decant into a small bowl and set aside in the fridge </span><br />
<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">- 25 minutes before the shanks are done begin the risotto. Sauté in a large pan the onion in the butter and a glug of olive oil until it's turned translucent on a medium heat, then add the rice and toast on this medium heat for a couple of minutes, now add the wine and continually stir the rice until the wine has cooked in, then ladle by ladle add the hot chicken stock and stir continually until the liquid has cooked in. Do this until the grains are plump and al dente. Then finish with the grated Parmesan </span><br />
<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">- Spoon the risotto into bowls and top with the veal shanks and their sauce, finish with a generous dollop of gremolata, and scoff with a big glass of your favourite vino</span></span><br />
</span></span></span></span></span></span></span><br />
<br />Secret Diary of a Foodiehttp://www.blogger.com/profile/09878177645636448348noreply@blogger.com0tag:blogger.com,1999:blog-3476504110354805738.post-79698132999479979422012-04-14T19:04:00.001+01:002012-04-14T19:05:19.640+01:00Ramen with oriental style seared pork fillet<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgNNjB0okksrcIuo3KNw8_LaK94dTHdJyBDQPDjPjzjldPnj2zlJVLEF2qg0hIenMNxJ6bXscktvIGJB6BhbKuXpDST8RTiHUIl18qI_ySJbYzGz6LyoqYcpiuMgDFn7QNf5euUfSiCJno/s1600/IMG_2511.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="213" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgNNjB0okksrcIuo3KNw8_LaK94dTHdJyBDQPDjPjzjldPnj2zlJVLEF2qg0hIenMNxJ6bXscktvIGJB6BhbKuXpDST8RTiHUIl18qI_ySJbYzGz6LyoqYcpiuMgDFn7QNf5euUfSiCJno/s320/IMG_2511.JPG" width="320" /></a></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjnnpkG4KG40BQ96TrLvNO7jnx_xWre2o3KKttN7RV2N_EQ5dz5Wen6bRNTHol2XBIbDUDvokAJ_rb_PZgtC7SKnLDYOswZ6DnPES0nYloEfhm5vw0KK_TwHqCFHbaGLokCc95g8X5qLNk/s1600/IMG_2472.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="213" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjnnpkG4KG40BQ96TrLvNO7jnx_xWre2o3KKttN7RV2N_EQ5dz5Wen6bRNTHol2XBIbDUDvokAJ_rb_PZgtC7SKnLDYOswZ6DnPES0nYloEfhm5vw0KK_TwHqCFHbaGLokCc95g8X5qLNk/s320/IMG_2472.JPG" width="320" /></a></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgXRPiLFwRqzLsoSFP05rDesxjo-20tP0B8S1V2FCG8tBeiVkPbqKUcpqKdswPDu8zkzhoJG84zquLgBiSazpYBoUfr6o4QviL2sdBLguyCOJBGWoINfcUWdXhMgO2x5Dc1sP23iA2fY1A/s1600/IMG_2459.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="213" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgXRPiLFwRqzLsoSFP05rDesxjo-20tP0B8S1V2FCG8tBeiVkPbqKUcpqKdswPDu8zkzhoJG84zquLgBiSazpYBoUfr6o4QviL2sdBLguyCOJBGWoINfcUWdXhMgO2x5Dc1sP23iA2fY1A/s320/IMG_2459.JPG" width="320" /></a></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjk1vsEX_YFLBWa9FkYHgkOefz2I7o4IcUn4qkE8CSpK3z-ZtNtB33HITz2Z1uqhQ6blPZ79QY5M06vUsSeV7imBDLZ_xNLm9f26vlbmBGcFaCyb04I0K2FSsBwpttbnCXppMwBQG2jH-8/s1600/IMG_2452.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="213" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjk1vsEX_YFLBWa9FkYHgkOefz2I7o4IcUn4qkE8CSpK3z-ZtNtB33HITz2Z1uqhQ6blPZ79QY5M06vUsSeV7imBDLZ_xNLm9f26vlbmBGcFaCyb04I0K2FSsBwpttbnCXppMwBQG2jH-8/s320/IMG_2452.JPG" width="320" /></a></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjdDdEkbrDMcH9uUbTCEWTP1avi00HBX-NJ5dOn9ldhzQT2GhH1KxyPmnFYrUrTXJQY78dzJBHvh9Bnb28aaRT2AV3ueTvs1SZr_ljpiDZUsd4ZjNI7CqBJTgjs1qnA1jNQI3L-J7MufAY/s1600/IMG_2411.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="213" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjdDdEkbrDMcH9uUbTCEWTP1avi00HBX-NJ5dOn9ldhzQT2GhH1KxyPmnFYrUrTXJQY78dzJBHvh9Bnb28aaRT2AV3ueTvs1SZr_ljpiDZUsd4ZjNI7CqBJTgjs1qnA1jNQI3L-J7MufAY/s320/IMG_2411.JPG" width="320" /></a></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjWtYvaCwYMah0FTOG_nhUZLd9tgkRJc68hOcQ6G7JVKwkKyq3ULu8tLxbjWI8TE69wMrO0EzSelBcSJG9mUAC53X5zWJYIls0uMxjZyJLzSLy1h7pY2amkCJ7ReMpxh3ZI0Irv6Wpwf5Y/s1600/IMG_2384.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="213" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjWtYvaCwYMah0FTOG_nhUZLd9tgkRJc68hOcQ6G7JVKwkKyq3ULu8tLxbjWI8TE69wMrO0EzSelBcSJG9mUAC53X5zWJYIls0uMxjZyJLzSLy1h7pY2amkCJ7ReMpxh3ZI0Irv6Wpwf5Y/s320/IMG_2384.JPG" width="320" /></a></div><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><span class="Apple-style-span" style="font-size: large;">Being a purist is a bit overrated. </span></span><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">I really can't help myself when it comes to mixing up Oriental flavours, they just go so darn well together.</span><br />
<br />
<span style="font-family: Georgia, 'Times New Roman', serif;">In this brothy noodly concoction you'll find ginger, sake, lemongrass, soy, miso and star anise, ingredients found in dishes all over the far east - they come together in this one aromatically and harmoniously, in fact, the flavours here are so delicious you'd think they were made for each other. Slurp.</span><br />
<br />
<span style="font-family: Georgia, 'Times New Roman', serif;"><em><b>Let's eat...</b></em></span><br />
<span style="font-family: Georgia, 'Times New Roman', serif;"> </span><br />
<div style="text-align: center;"><span style="font-family: Georgia, 'Times New Roman', serif;"><i><span style="font-family: Georgia, 'Times New Roman', serif;">Asian style seared pork fillet over ramen noodles </span><span style="font-family: Georgia, 'Times New Roman', serif;">in </span><span style="font-family: Georgia, 'Times New Roman', serif;">lightly </span></i></span></div><div style="text-align: center;"><span style="font-family: Georgia, 'Times New Roman', serif;"><i><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">spiced </span>pork and miso broth with crispy fried ginger</i></span></div><br />
<span style="font-family: Georgia, 'Times New Roman', serif;"><span style="font-family: Georgia;"><b>For two:</b></span></span><br />
<span style="font-family: Georgia;"><i>For the pork - </i></span><br />
<span style="font-family: Georgia;">1 pork fillet - a lean and super economical cut, this little beauty that weighs 500g only cost me £3.20</span><br />
<span style="font-family: Georgia;">1 really large knob of ginger, peeled and cut into matchsticks</span><br />
<span style="font-family: Georgia;">1 heaped tablespoon ground star anise (grind it yourself in a pestle and mortar or you can buy it powedered in Asian supermarkets)</span><br />
<span style="font-family: Georgia;">1 heaped teaspoon five spice </span><br />
<span style="font-family: Georgia;">2 shots Japanese soy sauce, I use Kikkoman - if you haven't got that just use a regular light soy sauce </span><br />
<span style="font-family: Georgia;">2 shots sake</span><br />
<span style="font-family: Georgia;">2 shots dark brown sugar </span><br />
<span style="font-family: Georgia;">2 lemongrass stalks, outer leaves discarded then cut into rings</span><br />
<span style="font-family: Georgia;">Frying oil </span><br />
<br />
<span style="font-family: Georgia;"><i>For the broth -</i> </span><br />
<span class="Apple-style-span" style="font-family: Georgia;">Ready to cook ramen (as in the pic) as many as your greed demands (we do 3 packs between 2)</span> <span style="font-family: Georgia;">2 large tablespoons white miso</span><br />
<span style="font-family: Georgia;">1l light pork stock</span><br />
<span style="font-family: Georgia;">500mls water</span><br />
<span style="font-family: Georgia;">A sprinkling of shichimi or Japanese seven spice pepper </span><br />
<span style="font-family: Georgia;">2 large handfuls fresh bean sprouts</span><br />
<span style="font-family: Georgia, 'Times New Roman', serif;"><span style="font-family: Georgia;">2 spring onions, finely sliced </span></span><br />
<span style="font-family: Georgia, 'Times New Roman', serif;"><span style="font-family: Georgia;">A big knob of unsalted butter</span></span><br />
<span style="font-family: Georgia, 'Times New Roman', serif;"><span style="font-family: Georgia;">A few strands of coriander </span></span><br />
<span style="font-family: Georgia, 'Times New Roman', serif;"><span style="font-family: Georgia;">A knob of ginger peeled and cut into matchsticks </span><span style="font-family: Georgia;"><br />
</span><br />
<span style="font-family: Georgia;"><b>Method:</b></span><br />
<span style="font-family: Georgia, 'Times New Roman', serif;"><span style="font-family: Georgia;">- In a bowl big enough to accomodate the tenderloin combine all its marinade ingredients (apart from the frying oil) and stir until thoroughly mixed. Take your tenderloin and pierce it several times all over, then lay it in the sauce and baste the top with the marinade. Place into the fridge for at least 24 hours, turning several times during the marinade process so that every side is covered</span></span><br />
<span class="Apple-style-span" style="font-family: Georgia;">- Preheat your oven to 200 degrees, put a bit of oil into a frying pan and heat it on a high heat for a few minutes, then add the fillet (taken out of its marinade) and sear on all sides until browned, this should only take around 7-8 minutes</span><br />
<span style="font-family: Georgia, 'Times New Roman', serif;"><span style="font-family: Georgia;">- Place the seared fillet into a roasting tin (again without its marinade) and pop it into the oven for 20 minutes</span></span><br />
<span style="font-family: Georgia, 'Times New Roman', serif;"><span style="font-family: Georgia;">- Whilst that's happening, strain the marinade through a fine sieve into a saucepan and bring it to the boil, once it's boiling knock the heat back to really low for it to heat through and keep warm</span></span><br />
<span style="font-family: Georgia, 'Times New Roman', serif;"><span style="font-family: Georgia;">- Now place the miso and pork stock into a deep saucepan and bring to the simmer, keep the lid on it and turn it low</span></span><br />
<span style="font-family: Georgia, 'Times New Roman', serif;"><span style="font-family: Georgia;">- When the pork has been in for 20 minutes remove it from the oven and place the fillet onto a chopping board, let it rest for 10-12 minutes</span></span><br />
<span style="font-family: Georgia, 'Times New Roman', serif;"><span style="font-family: Georgia;">- 5 minutes before it's finished resting pop the noodles into the broth and bring it back to the boil, at the same time heat the unsalted butter in a frying pan until foaming then add the ginger strands, tossing until they turn golden brown at the edges</span></span><br />
<span style="font-family: Georgia, 'Times New Roman', serif;"><span style="font-family: Georgia;">- Turn the broth and noodles and the ginger off</span></span><br />
<span style="font-family: Georgia, 'Times New Roman', serif;"><span style="font-family: Georgia;">- Carve the tenderloin and pour any meat juices back into the pan of hot marinade </span></span><br />
<span style="font-family: Georgia, 'Times New Roman', serif;"><span style="font-family: Georgia;">- Ladle the noodles and broth into two bowls, top each with a handful of beansprouts and lay the pork over the top. Drizzle the reduced marinade over the pork and finish off with some coriander, spring onion, shichimiand the fried ginger. Slurptastic</span></span><br />
<br />
<br />
</span>Secret Diary of a Foodiehttp://www.blogger.com/profile/09878177645636448348noreply@blogger.com0tag:blogger.com,1999:blog-3476504110354805738.post-58743386953989409282012-04-01T21:51:00.000+01:002012-04-01T21:51:28.763+01:00Globe courgettes stuffed with giant cous cous, feta and sundried tomatoes<div class="separator" style="clear: both; text-align: center;"></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgMaQDTpGQJYHDRRwLHhI1O055XPHxx3QppoAnH_sDxink_G8jSXU_cpwGJsURbCr920o3KeetShehYwi2tWEnaZSTpqSyss4kJ5SKtj29fvUVl0AF5p9un1-K6lbjEXWONdEpGtcGMlxM/s1600/IMG_2316.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="213" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgMaQDTpGQJYHDRRwLHhI1O055XPHxx3QppoAnH_sDxink_G8jSXU_cpwGJsURbCr920o3KeetShehYwi2tWEnaZSTpqSyss4kJ5SKtj29fvUVl0AF5p9un1-K6lbjEXWONdEpGtcGMlxM/s320/IMG_2316.JPG" width="320" /></a></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhixVMXZNUIYviWuadZi5Y5nU4pmDpuON8E26i3QvBR-jiY2-ofdr27P6BIWQ3yw4IzIlSzTkf1p7OlFujjKNVRthojej6_yufFk7XvbsEtDyFt23CAa3bhc1_1fyI7FQQGUwLC-4KZy_Q/s1600/IMG_2274.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="213" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhixVMXZNUIYviWuadZi5Y5nU4pmDpuON8E26i3QvBR-jiY2-ofdr27P6BIWQ3yw4IzIlSzTkf1p7OlFujjKNVRthojej6_yufFk7XvbsEtDyFt23CAa3bhc1_1fyI7FQQGUwLC-4KZy_Q/s320/IMG_2274.JPG" width="320" /></a></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjV6V52gE_2hPMmqNE1W4YACrtPoav9PaLHLkfgcgCnSvrkpmGtIKKo7dCm212_s-6AyUxR4NhUFEkgs3TiOvy2DuD3Ppv8bcqOkOBH2pGCz-B4g6KrdnIkllad0iVBZsrHkuHSueByYcI/s1600/IMG_2244.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="213" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjV6V52gE_2hPMmqNE1W4YACrtPoav9PaLHLkfgcgCnSvrkpmGtIKKo7dCm212_s-6AyUxR4NhUFEkgs3TiOvy2DuD3Ppv8bcqOkOBH2pGCz-B4g6KrdnIkllad0iVBZsrHkuHSueByYcI/s320/IMG_2244.JPG" width="320" /></a></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhabyWOjwHTiBsUcOog6_aFQjMivM2PNFuN__nVc4M4TpXmxYYF_DhBzqv7Sihyf8tgjLa4YD421d9bPDe7Nq6h6yKFeV7zOATSZIIkcfpf_dSmuZpm1WVSCyIeqeGGSA_D18hJarswTBQ/s1600/IMG_2235.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="213" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhabyWOjwHTiBsUcOog6_aFQjMivM2PNFuN__nVc4M4TpXmxYYF_DhBzqv7Sihyf8tgjLa4YD421d9bPDe7Nq6h6yKFeV7zOATSZIIkcfpf_dSmuZpm1WVSCyIeqeGGSA_D18hJarswTBQ/s320/IMG_2235.JPG" width="320" /></a></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi9z2F6P8_-FObWYMeZrCZWBHLh2JLDw-QnvZCCcjzoP-Z4fTUBP2_KMUsxGZdxz3TdAKIDK1U_ErdxjKOlTQYdoZgUR1Y3xRaTswNxk6vupVYuDnq4WaqQoi6f11Vq0c32hy_uzMYOWAQ/s1600/IMG_2232.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="213" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi9z2F6P8_-FObWYMeZrCZWBHLh2JLDw-QnvZCCcjzoP-Z4fTUBP2_KMUsxGZdxz3TdAKIDK1U_ErdxjKOlTQYdoZgUR1Y3xRaTswNxk6vupVYuDnq4WaqQoi6f11Vq0c32hy_uzMYOWAQ/s320/IMG_2232.JPG" width="320" /></a></div><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><span class="Apple-style-span" style="font-size: large;">A simple and rustic dish, good as a side or lunchtime main. </span>The last time I posted a recipe using the spherical courgette they weren't readily available (I snuck mine in from France) but this time I acquired them far more easily, at good old Sainsburys. </span><br />
<br />
<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">They take various fillings, but we're soon to move house and are trying to use up as many dry ingredients as possible, and today it was the turn of the giant cous cous.</span><br />
<br />
<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">The super fat grain sits nicely inside the roasted flesh, bound with sundried tomatoes and crumbled feta, and they're just as nice hot as they are cold. </span><br />
<br />
<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><b>5 courgettes - 1 each as a side or for 2 as a main</b></span><br />
<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">5 globe courgettes, their lids cut off</span><br />
<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">1 red onion, finely diced</span><br />
<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">150g giant cous cous</span><br />
<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">80g sundried tomatoes</span><br />
<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">Half a block of feta, crumbled</span><br />
<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">Juice of one lemon </span><br />
<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">A large glass of white wine</span><br />
<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">400mls vegetable or chicken stock </span><br />
<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">A handful crushed pistachos </span><br />
<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">Unsalted butter and olive oil for cooking, and extra virgin for drizzling</span><br />
<br />
<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><b>Method:</b></span><br />
<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">- Preheat the oven to 180 degrees</span><br />
<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">- Either using a melon baller or a teaspoon, spoon out the flesh from inside the courgettes, and roughly chop it up</span><br />
<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">- Lightly oil the outsides of the courgettes and their lids with a little oil, place into a non stick or oiled roasting tin, cover and bake for 40 minutes</span><br />
<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">- Whilst that is happening, fry the onion in a knob of butter and oil until soft on a medium heat, add the chopped courgette centres and cook for around 15 minutes, keeping turning them until they turn dark - this may take a little while as they are mainly water, but keep going because it will evaporate eventually</span><br />
<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">- Once this has happened, add the cous cous and continue to cook for a few minutes, then add the wine, stock and tomatoes, cook on a medium heat until all the water has evaporated and the cous cous has cooked through - if you try it and it's still not ready just add a little more water at a time until it is (like with cooking a risotto - little and often)</span><br />
<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">- When the grains are ready remove them from the heat, add the lemon juice and pistachios and a glug of the extra virgin olive oil, and leave to cool a little</span><br />
<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">- When the courgettes have been in 45 minutes, remove their cover and cook for another 15 minutes to get them to dry out a little bit more and start to gently brown</span><br />
<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">- By the time they come out, the grains should almost be cooled, now it's time to add the feta and stir through</span><br />
<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">- Now spoon the cous cous into the hollowed courgettes, pop the lids back on them and bake them for 20 minutes to warm through, or 30 if you want them super hot</span><br />
<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">- Eat with a little salad and glass of white</span>Secret Diary of a Foodiehttp://www.blogger.com/profile/09878177645636448348noreply@blogger.com2tag:blogger.com,1999:blog-3476504110354805738.post-50345672740119005682012-03-28T20:18:00.005+01:002012-03-28T20:30:06.363+01:00Japanese buckwheat soba noodle salad with ginger miso poached chicken<div class="separator" style="clear: both; text-align: center;"></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgDRe2iSQyzJ-s5RydgvlK-iy7k2f0tzil5Uu6qFNVz0yJO9e52CHAXQUjseT8AFn8vd5i7DCGv2v-fumYrjLSpG2ZgR2hG3tmTJ9PnEGxpU3V4I6I5qq3Cgw8ZG2NHl9dUPQHSRuEs6lo/s1600/IMG_1967.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="213" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgDRe2iSQyzJ-s5RydgvlK-iy7k2f0tzil5Uu6qFNVz0yJO9e52CHAXQUjseT8AFn8vd5i7DCGv2v-fumYrjLSpG2ZgR2hG3tmTJ9PnEGxpU3V4I6I5qq3Cgw8ZG2NHl9dUPQHSRuEs6lo/s320/IMG_1967.JPG" width="320" /></a></div><div class="separator" style="clear: both; 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text-align: center;"></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgzEzHYqRxSCO8XyOqTHl2eN0EUxWxjX6Mxc-vlaAABrAORcOyb440CiAPwzCg4BnY2qIGVn1pz99IGVZxYdcGodx4QqUHJFL2X7maFfnwR7IQ8Tn7qvcqrG9Gc1FpNrImt_Tv9sy48e5Q/s1600/IMG_1677.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="213" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgzEzHYqRxSCO8XyOqTHl2eN0EUxWxjX6Mxc-vlaAABrAORcOyb440CiAPwzCg4BnY2qIGVn1pz99IGVZxYdcGodx4QqUHJFL2X7maFfnwR7IQ8Tn7qvcqrG9Gc1FpNrImt_Tv9sy48e5Q/s320/IMG_1677.JPG" width="320" /></a></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgx1AwbehUxR2748Mq3WNZ-Mp5bUnTdrBs8gGJgpSZCFlLU9eHH2tOO9mA1Al6vCaOPbUXJb1krVgdQHCqjuu4jaMMn8Kme-iBVgkgrUZYNoIoOffbkBOxKFOZzlYyq2oXyMWJpqlB7wdc/s1600/IMG_1656.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="213" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgx1AwbehUxR2748Mq3WNZ-Mp5bUnTdrBs8gGJgpSZCFlLU9eHH2tOO9mA1Al6vCaOPbUXJb1krVgdQHCqjuu4jaMMn8Kme-iBVgkgrUZYNoIoOffbkBOxKFOZzlYyq2oXyMWJpqlB7wdc/s320/IMG_1656.JPG" width="320" /></a></div><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><span style="font-size: large;">I love noodles.</span> And I need very little in the way of an excuse to whip up a dish using them. So when the carrot of disco-by-post was dropped in front of me by Wrighty in exchange for a summery Japanese dish, I had no choice but to deliver.</span><br />
<br />
<span style="font-family: Georgia;">It probably makes me a hostage to disco and soulful house, but you know what, I'm very happy with that. It's music that's good for the soul and it acts as the soundtrack to much of my life, so having some mixed especially for me feels fab. </span><br />
<br />
<span style="font-family: Georgia;">And lets face it, when the weather is as glorious as it is today, a zingy, fresh and filling noodle salad is the perfect supper - along with a chilled bottle of Asahi. Bliss. </span><br />
<br />
<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">The flavours in this are really fresh, fragrant and bold, but the textures are great too. The soft slinky noodles are especially good when you get one of the crispy pickled cucumber noodles mixed through them, and the chicken is juicy and tender, a lovely contrast to the al dente broccoli and firm broad beans. </span><br />
<br />
<span style="font-family: Georgia, 'Times New Roman', serif;"><b>On to the dish...</b><br />
</span><br />
<span style="font-family: Georgia, 'Times New Roman', serif;"><em>Ginger marinated chicken breasts poached gently in white miso, with buckwheat soba noodles, tenderstem broccoli, broad beans and pickled cucumber noodles, all wrapped in a Japansese dressing </em></span><br />
<br />
<span style="font-family: Georgia;"><strong>For two:</strong></span><br />
<span style="font-family: Georgia;">Two skinless chicken breasts</span><br />
<span style="font-family: Georgia;">Buckwheat soba noodles, I use 3 bundles between 2 of us but use however many you like. Cook as per the pack instructions, rinse under cold water until cooled and then set aside in a bowl of cold water until needed </span><br />
<span style="font-family: Georgia;">3 heaped tablespoons white miso paste</span><br />
<span style="font-family: Georgia;">1 pint water</span><br />
<span style="font-family: Georgia;">One very large piece of ginger, peeled and grated - we want juice and pulp</span><br />
<span style="font-family: Georgia;">A couple of handfuls shelled broadbeans <em>(take frozen ones and boil for 1 minutes, drain, rinse and cool and then shell them - easiest way)</em></span><br />
<span style="font-family: Georgia;">2 strips pickled cucumber ribbons, cut into fine noodle-like strands <em>(pickled cucumber recipe below - it'll take you about 15 minutes to do)</em></span><br />
<span style="font-family: Georgia;">6 tenderstem broccoli florets, blanched for 1 minute in boiling water before being rinsed under cool water and drained</span><br />
<span style="font-family: Georgia;">A large handful fresh mint leaves</span><br />
<span style="font-family: Georgia;">A small handful fresh coriander leaves</span><span class="Apple-style-span" style="font-family: Georgia;"><br />
</span> <br />
<span style="font-family: Georgia;"><strong>For the dressing:</strong></span><br />
<span style="font-family: Georgia;">2 shots mirin</span><br />
<span style="font-family: Georgia;">1 shot light soy sauce - Japanese preferably but don't worry if you can't get any</span><br />
<span style="font-family: Georgia;">2 shots rice vinegar</span><br />
<span style="font-family: Georgia;">1 tsp black sesame seeds and 1tsp white sesame seeds, lightly toasted for a few minutes in a dry frying pan </span><br />
<span style="font-family: Georgia;">1 large thumb of ginger sliced finely into matchsticks </span><br />
<span style="font-family: Georgia;">3 tablespoons of the poaching liquor from the chicken, once the chicken is done</span><br />
<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">2 spring onions finely sliced</span> <br />
<br />
<span style="font-family: Georgia;"><strong>For the pickled cucumber:</strong></span><br />
<span style="font-family: Georgia;"><em>This tasty and simple recipe is taken from <a href="http://food.com/">Food.com</a></em></span><br />
<span style="font-family: Georgia;">1 cucumber, </span><br />
<span style="font-family: Georgia;">8 tbsp rice vinegar</span><br />
<span style="font-family: Georgia;">4 tsp salt to sprinkle</span><br />
<span style="font-family: Georgia;">4 tbsp white sugar</span><br />
<span style="font-family: Georgia;">.5 tsp salt </span><br />
<span style="font-family: Georgia;">A few black peppercorns </span><br />
<span style="font-family: Georgia;">You'll want two strands of the pickled cucumber cut finely into noodle like ribbons as in the picture </span><br />
<span style="font-family: Georgia;"> </span><br />
<span class="Apple-style-span" style="font-family: Georgia;"><b>Method:</b></span><br />
<span class="Apple-style-span" style="font-family: Georgia;"><i>Pickled cucumber - </i></span><br />
<span class="Apple-style-span" style="font-family: Georgia;">- On a mandolin, finely slice the cucumber into ribbons, discard the ones that have the central core in</span><br />
<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><span class="Apple-style-span" style="font-family: Georgia;">- Place them into a bowl and scatter with the salt, leave for 15 minutes</span></span><br />
<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><span class="Apple-style-span" style="font-family: Georgia;">- Whilst that's happening combine all the other ingredients into a jug, stir thoroughly and for a little while as the sugar takes a while to totally dissolve </span></span><br />
<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><span class="Apple-style-span" style="font-family: Georgia;">- After 15 minutes rinse the cucumbers, roll each around your finger so like a tube, and pack them into a jar or tupperware box, once all in there pour the liquor over them, cover and put in the fridge. You can eat them straight away but they're better after a day, and they'll keep for up to about 5 days</span></span><br />
<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><span class="Apple-style-span" style="font-family: Georgia;"> <br />
<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><span class="Apple-style-span" style="font-family: Georgia;"><i>Salad -</i></span></span><br />
<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><span class="Apple-style-span" style="font-family: Georgia;">- Take the chicken breasts and slice into slender strips, then take the ginger juice and pulp and cover the chicken with it. Cover and refrigerate, 24 hours is best but you could use it sooner - it just won't be tasting that much of ginger </span></span><br />
<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><span class="Apple-style-span" style="font-family: Georgia;">- Put the miso and water into a pan and bring to the simmer, add the chicken and poach gently until it's just done - this will take around 7 minutes. Remove from the pan, reserve the liquid you need for the dressing and then strain the chicken, sitting it to one side to cool </span></span><br />
<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><span class="Apple-style-span" style="font-family: Georgia;">- Into a jug or container combine all the dressing ingredients and give a good stir</span></span><br />
<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><span class="Apple-style-span" style="font-family: Georgia;">- Drain the noodles and place into a large bowl with the chicken, broad beans, broccoli, cucumber noodles and herbs, then pour the dressing over the lot and mix together with your hands</span></span><br />
<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><span class="Apple-style-span" style="font-family: Georgia;">- Place it into a serving bowl or individual dishes and serve </span></span></span></span>Secret Diary of a Foodiehttp://www.blogger.com/profile/09878177645636448348noreply@blogger.com2tag:blogger.com,1999:blog-3476504110354805738.post-20875881422564046252012-03-26T21:48:00.001+01:002012-04-06T16:43:57.606+01:00Chorizo stuffed leg of venison with tomato, lemon and white bean stew<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg6x64kJ6SK87Hz9ta9PlpXaU1xVSyQAJ9AzSB5DjIxX2_WEq-kpm1cppricJmb_KZBOj_XLfRMm7_kTYQoZGEgq6Dy8Yt7JHU52SLRzrga4URal7uNzzb3qsuyey5gilISKt6d0A-OkDc/s1600/IMG_1854.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="213" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg6x64kJ6SK87Hz9ta9PlpXaU1xVSyQAJ9AzSB5DjIxX2_WEq-kpm1cppricJmb_KZBOj_XLfRMm7_kTYQoZGEgq6Dy8Yt7JHU52SLRzrga4URal7uNzzb3qsuyey5gilISKt6d0A-OkDc/s320/IMG_1854.JPG" width="320" /></a></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiI84Qds_Ec3lw8juCKcRjybUuGbHvL9453ETH2qlor5I8RCuacmduhSesd_N8w2DLqjkD0Rdhcpfydx9RWjgROS7L3B2PrnIPhfRvLqzceKkQ-i6v_j2keoBZ6RX0UmxwzskfgbDJOCZA/s1600/IMG_1882.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="213" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiI84Qds_Ec3lw8juCKcRjybUuGbHvL9453ETH2qlor5I8RCuacmduhSesd_N8w2DLqjkD0Rdhcpfydx9RWjgROS7L3B2PrnIPhfRvLqzceKkQ-i6v_j2keoBZ6RX0UmxwzskfgbDJOCZA/s320/IMG_1882.JPG" width="320" /></a></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgK6-bj91qDMw2I7DF06odiz9u-j1XIlb_2sO3QdfIxKQJiFJLmwXXUTBUYctpCr-debntlvHzaDiVepzonkiPXvcw1BNhCIPxy45_DNhjSNbKBVtlIduPHuDdc_V6JDuxDnPocMMCQAds/s1600/IMG_1845.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="213" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgK6-bj91qDMw2I7DF06odiz9u-j1XIlb_2sO3QdfIxKQJiFJLmwXXUTBUYctpCr-debntlvHzaDiVepzonkiPXvcw1BNhCIPxy45_DNhjSNbKBVtlIduPHuDdc_V6JDuxDnPocMMCQAds/s320/IMG_1845.JPG" width="320" /></a></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi1wq9wjLp9ObUQIJkzWhIYgk4AYnu3KQuX0HM1gWnEAvFByIQqEF1syHvehYvviEB40Srg8TYAME_mmqne7gFkCI7bx8S_9ckWPoOnSGOBg3rTRiDbM9CMryNh0D-7gm8JpN4vmq2ReMI/s1600/IMG_1850.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="213" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi1wq9wjLp9ObUQIJkzWhIYgk4AYnu3KQuX0HM1gWnEAvFByIQqEF1syHvehYvviEB40Srg8TYAME_mmqne7gFkCI7bx8S_9ckWPoOnSGOBg3rTRiDbM9CMryNh0D-7gm8JpN4vmq2ReMI/s320/IMG_1850.JPG" width="320" /></a></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgfryuJK6bGwxt7u-H87rrrZux1aMPC_oEF48sYzC8n6sl7UkVMbhQssRJKoXiJFNf2xUiXRM9VrWZg6bD4ElH343bs5A7Xppucc6HxRl0XRO0caQVr8zYCfkCYErVqNPBp5UlYIoKzQj4/s1600/IMG_1819.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="213" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgfryuJK6bGwxt7u-H87rrrZux1aMPC_oEF48sYzC8n6sl7UkVMbhQssRJKoXiJFNf2xUiXRM9VrWZg6bD4ElH343bs5A7Xppucc6HxRl0XRO0caQVr8zYCfkCYErVqNPBp5UlYIoKzQj4/s320/IMG_1819.JPG" width="320" /></a></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh-it7PB_xX63bkOba69aN1fYgfmUUIewcH-cQyAhjF5Qoq9jOPBtODhETEIX5sONADmy_z1Pv7sV8ZT_7KazgPT-pMpOViVemWv0PkW5LxcjpqINQPxHCGe6Ip2zISm8WLm0Iat0DQfPY/s1600/IMG_1808.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="213" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh-it7PB_xX63bkOba69aN1fYgfmUUIewcH-cQyAhjF5Qoq9jOPBtODhETEIX5sONADmy_z1Pv7sV8ZT_7KazgPT-pMpOViVemWv0PkW5LxcjpqINQPxHCGe6Ip2zISm8WLm0Iat0DQfPY/s320/IMG_1808.JPG" width="320" /></a></div><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><span class="Apple-style-span" style="font-size: large;">Right place, right time. </span>On Saturday following an excellent lunch at the <a href="http://bit.ly/GRkPXU" target="_blank">Mark Addy</a>, a riverside pub in Manchester that really is gastro, my friend Jon introduced me to the exec head chef Rob Brown. </span><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">A lovely man who looks like he'd be entirely at home in a medieval banquet. </span><br />
<br />
<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">Rob's menu is a celebration of classic English cookery and some of the best and most interesting dishes that have come out of our little island. The beauty is that whilst the menu has stayed true to these roots, he's given them just enough flair and finesse to really stand out and make them taste contemporary. It's a great balance he's struck and the Mark Addy is going on the favourite haunts list. </span><br />
<br />
<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">It was after our lunch and drinks whilst chatting to Rob that Jon was given the gift of two beautiful legs of venison (what a gift, better than shoes in my book) and on leaving Rob to get back to service as we headed off in search of sunshine and beers, Jon said I could have one of the legs. My manners kicked in and I politely declined - the gift was for him not for me,</span><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"> but he insisted on sharing the food karma (plus</span><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"> I wasn't crazy enough to say no twice) and they looked like they'd easily feed two a piece.</span><br />
<br />
<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">If it were chilly outside I'd have been inclined to have braised it, but today the super lean leg was begging for something lighter, and it was the piquant Spanish cooking chorizos in my fridge that started this recipe coming together in my head. Tunnel boning the meat (as Rob had suggested we do to make it less fiddly to eat) ready for quickly roasting it would create a large cavity in the centre of the flesh, and I could pack this out with a chorizo sausage and sausage meat mix, keeping it moist and fatty on the inside whilst flavouring it deliciously. </span><br />
<br />
<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">Then wrapping the stuffed leg completely in fatty smoked streaky would protect the outer meat, and by doing the majority of the cooking covered in the oven with a splash of wine in the bottom of the roasting pan and a little basting, the meat would be sure to be tender and delicious. And indeed it was, soft and moist, with the gentle gaminess complimented by the piquant chorizo.</span><br />
<br />
<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">A mixture of firm butter beans and cannelini beans cooked gently in a little pasatta, paprika, fresh tomatoes and lots of lemon juice before being finished with spinach made the perfect fresh and light accompaniment (once the roasting pan juices had been added that is), and we chose to mop up the extra juices with some homemade black onion seed flatbreads leftover from yesterday. Bliss. </span><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">Thank you Rob and Jon - for Monday's supper I am incredibly grateful. </span><br />
<br />
<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><b>For two:</b></span><br />
<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">One venison leg, tunnel boned<i> (Jon found a demo on Youtube for how to do this, based on doing it on a lambs leg - it takes around 10 minutes and you'll need a sharp and slender knife)</i></span><br />
<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">The venison bone, hacked into 3 pieces</span><br />
<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">2 cooking chorizo, peeled <i>(my cooking chorizo are the same length as a traditional sausage)</i></span><br />
<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">The same amount of high quality sausage meat</span><br />
<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">12 rashers smoked streaky bacon</span><br />
<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">3 tsp smoked paprika</span><br />
<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">Juice of 1.5 lemons </span><br />
<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">2 large glasses white wine</span><br />
<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">2 red onion, one peeled and quartered, the other peeled and finely sliced</span><br />
<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">1 clove of garlic, minced</span><br />
<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">1 can of butter beans, rinsed and drained</span><br />
<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">1 can of canellini beans, rinsed and drained</span><br />
<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">1 bag spinach, washed</span><br />
<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">300mls pasatta</span><br />
<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">Black pepper, olive oil and a little unsalted butter</span><br />
<br />
<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><b>Method:</b></span><br />
<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">- Preheat your oven to 220 degrees, you'll want an oven thermometer and a meat thermometer for this </span><br />
<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">- Take the sausage meat and chorizo and blend until combined in a food processor. Take the mixture and fill the cavity with it <i>- it will pop out the top and bottom but get it in as best you can, the bacon will secure it so it doesn't come out </i></span><br />
<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><i>- </i>Take your rashers of bacon and wrap them tightly around the leg, slightly overlapping one another, do this with the leg in one position and the bacon wrapping over it to the underside as far as it will go, once that size is all covered carefully turn it over and then use the remaining rashers to lay the other way and cover the last remaining exposed venison. Turn it back over so the leg is inside down</span><br />
<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">- Into a roasting pan place the quartered onion and venison bones. Give a little drizzle of olive oil and roast for 20 minutes, shaking occasionally so they brown all over</span><br />
<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">- Remove the tin from the oven once the bones are browning and the onion also, and add one of the glasses of white wine, put back in the oven for 5-7 minutes until the wine starts bubbling</span><br />
<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">- Once bubbling remove the pan from the oven and place the venison carefully into it. Put the lid on the pan or wrap it carefully with foil, and place into the oven for 10 minutes</span><br />
<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">- Whilst it's cooking, in a large frying or sauté pan bring some cooking olive oil and a knob of butter to temperature on a medium heat, once there add the sliced onion and cook stirring occasionally</span><br />
<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">- After 10 minutes in the oven take the venison out, baste with the pan juices, recover and put back into the oven for 10 minutes</span><br />
<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">- Add the garlic to the onion pan and stir for a minute, then add the tomatoes and paprika, cooking for a further few minutes</span><br />
<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">- Now add the pasatta and wine and turn onto a lowish heat and cover</span><br />
<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">- After that second ten minutes remove the venison from the oven again and baste, then put back into the oven without a cover. This next bit may take 10 minutes or it may take 15, you'll need to check by using your meat thermomitor. Ours took 15 (so 35 cooking in total) and that took the venison to a temperature of 160F - which meant the meat was medium cooked, soft and tender</span><br />
<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><i>- </i>Whilst the venison is in for its last 15 minutes, add the beans to the pan along with the lemon juice, recover and leave on a low heat to heat through</span><br />
<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">- Remove the venison from the oven and place it onto a chopping board to rest for 7 minutes</span><br />
<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">- Whilst that last 7 minutes rest time is happening, add the washed spinach to the pan along with the pan juices and recover, once it begins wilting gently turn it over, and when its still a bright green but has reduced its volume by about half you can taste for seasoning <i>(the pan juices will add much needed salt from the smokey bacon, so don't salt until these have gone in) </i>turn the heat off and leave the lid on - it will continue to cook through from the residual heat</span><br />
<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">- Before carving add the meat juices from the board to the bean stew. Serve a few slices each on the plate and the bean stew on the table and help yourselves. </span>Secret Diary of a Foodiehttp://www.blogger.com/profile/09878177645636448348noreply@blogger.com2tag:blogger.com,1999:blog-3476504110354805738.post-8740612712071226682012-03-18T17:25:00.001+00:002012-03-18T17:25:45.783+00:00Pan fried cod on tarragon puy lentils and wilted spring greens<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhz18bDR89jYQLUbTZHyQ3M5H3aZGoQEb2Ephnqx8HRAFUBz7htJboicB4IshlFOqWqO1guI2sH9s4Egoj4uJHqMlmZcRswKEf6bgcAjVUkurKAMMrzw45ahbi8Lhq5iaE2eAVAKgIFmfk/s1600/IMG_1598.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="213" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhz18bDR89jYQLUbTZHyQ3M5H3aZGoQEb2Ephnqx8HRAFUBz7htJboicB4IshlFOqWqO1guI2sH9s4Egoj4uJHqMlmZcRswKEf6bgcAjVUkurKAMMrzw45ahbi8Lhq5iaE2eAVAKgIFmfk/s320/IMG_1598.JPG" width="320" /></a></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiFB96w362w7t08baIbTVnu30sHtSHQAc5Obv_Z75vonW_g0tU2ruQhHdiCOSzs3yFdV7zmrTIkSmoGABPuBAABzt1CfddOdPJjhiRUHLcJtUK2sT6hWQmDZmBNK4MjToQJURFTsVi1HJA/s1600/IMG_1571.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="213" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiFB96w362w7t08baIbTVnu30sHtSHQAc5Obv_Z75vonW_g0tU2ruQhHdiCOSzs3yFdV7zmrTIkSmoGABPuBAABzt1CfddOdPJjhiRUHLcJtUK2sT6hWQmDZmBNK4MjToQJURFTsVi1HJA/s320/IMG_1571.JPG" width="320" /></a></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhiFFOBCjG-95dysAAzIPwoyWIDP9QGRlrcAGt-bPzGtgfnDbBAEA3cQji0E38HNFC1hIEU_27AzNC4zMn3JSDXhaZEW92Ze25n5e2lL3rewVZkR3IxAvmBagMAvRKoyHlNTsPHMQTBzKU/s1600/IMG_1569.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="213" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhiFFOBCjG-95dysAAzIPwoyWIDP9QGRlrcAGt-bPzGtgfnDbBAEA3cQji0E38HNFC1hIEU_27AzNC4zMn3JSDXhaZEW92Ze25n5e2lL3rewVZkR3IxAvmBagMAvRKoyHlNTsPHMQTBzKU/s320/IMG_1569.JPG" width="320" /></a></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEikZTTsinodrZYlfJl31d8DPq9Atf5nTTHKQ63P81xjfLkJkqp9WmhcGotxPwfENRTkpae37pzgIVU98ARHkOwugr_1kKRZvNh8DdjGDE2UKIisRChoPPhLzeE_uRowm3WWvB5Pyir45j4/s1600/IMG_1566.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="213" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEikZTTsinodrZYlfJl31d8DPq9Atf5nTTHKQ63P81xjfLkJkqp9WmhcGotxPwfENRTkpae37pzgIVU98ARHkOwugr_1kKRZvNh8DdjGDE2UKIisRChoPPhLzeE_uRowm3WWvB5Pyir45j4/s320/IMG_1566.JPG" width="320" /></a></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgIjxK6F7PtRlzQDBpG7vNccUphBJN29EJ3yy1A4_YlqPw4lsECKXVZ5SaUFOb_aobMKzzpNq-hKAso0iGPXBqoY3HBDMZcbFANHvHqP7ZpibCJJ_uMq1vAOVA0wJywwAtt8FbE3p112TQ/s1600/IMG_1558.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="213" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgIjxK6F7PtRlzQDBpG7vNccUphBJN29EJ3yy1A4_YlqPw4lsECKXVZ5SaUFOb_aobMKzzpNq-hKAso0iGPXBqoY3HBDMZcbFANHvHqP7ZpibCJJ_uMq1vAOVA0wJywwAtt8FbE3p112TQ/s320/IMG_1558.JPG" width="320" /></a></div><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><span class="Apple-style-span" style="font-size: large;">We're lucky enough to have an excellent fish mongers at the end of our road, </span>and yesterday when I spied the chunky cod fillets in the window I knew I needed to create a dish around them. </span><br />
<br />
<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">The idea for this is based on a main course I had recently during a rather boozy lunch session at Harts with a very dear friend Zoe. She and I enjoy meeting up in nice restaurants, sinking some vino, gossiping like there's no tomorrow and talking some shop. I always love our get-togethers and just wish they could be more frequent. </span><br />
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<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">I've only got into tarragon this last few years, but boy, do I love it and its aniseedy tinged cousins, fennel, pernod and star anise. So, on sampling some delicious tarragon heavy puy lentils over that lunchtime with Zoe I banked the recipe in my mental rolodex for future use. </span><br />
<br />
<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">Today I added some firm cannellini beans to the lentils for added texture, along with fine snippets of crispy smoked streaky bacon from my fave butcher (Tony at Wrights in Carrington) for depth. Combined with creme fraiche for richness, lemon juice for clarity and extra virgin for a slinky finish creates a dish component that could sit along side everything from chicken to pork chops to salmon. I entreat you to give it a go. </span><br />
<br />
<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">I chose spring greens as I like the dark iron taste and al dente texture they bring, all it needs after wilting in unsalted butter is to finish it off is a little lemon. If you don't like the greens simply substitute that for either kale, cavalo nero, savoy cabbage or spinach, whichever is your favourite. </span><br />
<br />
<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><b>For two, and some of the lentil mix left for another day:</b></span><br />
<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">2 large cod fillets - these were around 1.5" thick</span><br />
<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">150g puy lentils - boiled in unsalted water until tender, and drained</span><br />
<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">2 rashers smoked streaky bacon, sliced into little strands and fried in a dry pan until crisp</span><br />
<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">1 golden onion, finely diced</span><br />
<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">Half a tin of cooked cannellini beans, rinsed and drained </span><br />
<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">400mls white wine</span><br />
<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">A large bunch of fresh tarragon, finely chopped </span><br />
<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">2 heaped tablespoons half fat creme fraiche (or full fat if you prefer, but half fat makes no difference to the finished dish) </span><br />
<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">Unsalted butter</span><br />
<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">One clove of garlic, finely chopped </span><br />
<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">2 heads of spring greens, finely shredded and rinsed if required </span><br />
<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">Olive oil for cooking</span><br />
<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">Extra virgin olive oil for finishing</span><br />
<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">Sea salt and black pepper </span><br />
<br />
<b>Method:</b><br />
- Add a knob of butter and glug of olive oil to a saucepan on a medium heat, gently cook the onion for around 15 minutes until soft and translucent, then add the garlic and cook for another minute<br />
- Add the drained lentils and cannellini beans to the pan no, then add the bacon, wine, a generous grind of black pepper and cover, cook gently on a lowish heat for around 10 minutes, once the flavours have got to know each other a bit taste and add salt as desired - <i>it's important to not add salt earlier as the bacon (depending on how salty it is) will lend some of that to the dish, so you need to check that first before topping up</i><br />
- Now turn the lentils onto a very low heat and keep the lid on while you cook the fish and greens<br />
- Put two frying pans on your hob, turning one on full blast and the other onto a medium heat (the one on the hottest is for the cod, the other for the greens which get cooked later)<br />
- Add a generous knob of unsalted butter to the hot pans, take your cod fillets and season them with salt and pepper on their skin side, and when the butter is really foaming in the very hot pan add the cod to the pan skin side down - <i>the pan needs to be as hot as can be for that and the butter to crisp the skin, so make sure to wait until the pan is very hot indeed</i><br />
<i>- </i>Cook it without moving the cod like this for four minutes, then season the flesh side with salt and pepper before turning the fish over and knocking the heat down to a medium heat, cook like this for another three minutes<br />
- Whilst this is happening, add the juice of half a lemon to the lentils, the creme fraiche, tarragon and a glug of extra virgin olive oil and turn the heat up a little to cook through (no higher than a medium heat so the creme fraiche doesn't split)<br />
- Whilst this is happening turn the heat up on the pan for the greens to full blast, add the greens to the butter straight away and let them sit there, move them around a little just to get them wilting<br />
- After the cod has had its three minutes turn the heat off and let it sit there for two minutes as the pan cools down - the residual heat will make sure that these super thick cod fillets will be cooked right to their centres<br />
- Once the greens have wilted down by about half and are shiny, add a squeeze of lemon juice and remove from the heat, at the same time as taking the lentils off the heat<br />
- Plate. Spoon the lentil mixture onto a plate, followed by the wilted greens, then topped with the crisp skinned cod. Devour, accompanied by a glass of your favourite, naturally.Secret Diary of a Foodiehttp://www.blogger.com/profile/09878177645636448348noreply@blogger.com0tag:blogger.com,1999:blog-3476504110354805738.post-42662084969075175712012-03-11T19:30:00.000+00:002012-03-11T19:30:40.685+00:00Steak, Guinness and black pudding pie<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjhAg107dKmmmGf4HZtnN46IIvgZGxRHfOiqRyHma59ZEhocyEyFS-E7-dGKvIpxXF_08C5Wxwrn6qXAFYXS_CGMTvxe3VUhK4fusLn3AU2xXNO3D7NYxIZpEZKZeh7Ylm9QY9Q-DaQaRk/s1600/IMG_1397.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="213" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjhAg107dKmmmGf4HZtnN46IIvgZGxRHfOiqRyHma59ZEhocyEyFS-E7-dGKvIpxXF_08C5Wxwrn6qXAFYXS_CGMTvxe3VUhK4fusLn3AU2xXNO3D7NYxIZpEZKZeh7Ylm9QY9Q-DaQaRk/s320/IMG_1397.JPG" width="320" /></a></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgTIG2Jwe1BDqxqjq_1j9N8RQIbJ3R4L9nq_Q_x5uMAukNZwEUaTjADX1f6cCCA1DooVL7aRvOX2ZFdt9aotkijMGQvskUSpn1WsvSSdAF0NzhOMzAEuhgOcoEXuEw8WBdLjLeNnVfNCFE/s1600/IMG_1418.JPG" imageanchor="1" style="margin-left: 1em; 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<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><br />
<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">Cooking the large chunks of feather steak in Guinness until tender creates a deep, dark and intense liqour, which is made richer by using Worcestershire sauce, and some brown sugar and salt to counter the bitterness the stout creates. That, added to the chunks of black pudding that soften gently in the sauce, creates a pie that is rich and delicious.</span><br />
<br />
<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">I popped the filling into the slow cooker this morning and made myself scarce for three hours. With that trusty bit of kitchen kit working its magic I could go off and do other things - not to mention avoid the smell of the filling from driving me mad (patience has never been a strong point of mine).</span><br />
<br />
<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">I chose to make the pie with a puff pastry lid and base. Doing the base is a little scary because as it puff it pops right up, but fear not, it will settle down back into the tin once it's been blind baked, ready to take the filling. The benefit of doing the base is it becomes incredibly crispy and unctuous under the filling on account of it being baked twice, prepare for it being a bit of the pie people will be fighting over. </span><br />
<br />
<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">Serve the pie with whatever takes your fancy, but I chose some fantastic smoked streaky bacon from my favourite butcher (Wrights in Carrington, Nottingham) finely diced and fried on a high heat in a dry pan until crisp, removed from the pan and then some shredded savoy cabbage cooked in the bacon fat and a knob of butter. The result is al dente cabbage that is dark at the edges and has a smokey undertone - very nice indeed. </span><br />
<br />
<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><b>Pie for four:</b></span><br />
<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">2 packets of pre rolled puff pastry - Aldi came up trumps with theirs being the best shop bought one I've used</span><br />
<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">1.5lbs feather steak in really big chunks</span><br />
<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">1 medium sized black pudding ring (from the butcher, don't use shop bought) peel the pud and cut into chunks, you'll get around 10</span><br />
<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">2 carrots, peeled and cut into rounds</span><br />
<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">2 celery stalks, finely sliced</span><br />
<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">2 golden onions, peeled and quartered</span><br />
<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">2 bay leaves</span><br />
<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">1.5 cans of Guinness</span><br />
<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">2 tablespoons dark brown sugar</span><br />
<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">2 tablespoons Worcestershire sauce </span><br />
<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">Lots of black pepper and sea salt </span><br />
<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">One egg, whisked</span><br />
<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">3 tablespoons cornflour, made up with some cold water </span><br />
<br />
<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><b>Method:</b></span><br />
<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">- Remove one of the pastry rolls from the fridge</span><br />
<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">- Into a slow cooker place the beef, Guinness, carrots, onion, celery, bay, sugar, Worcester sauce and a generous grind of pepper, cook on a medium heat for around 3 hours - or until the meat is tender and you can break the chunks with a spoon </span><br />
<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">- Once the pie contents has been on for an hour, take your pie dish and roll out one of the sheets of puff pastry until it's about the thickness of a £1 coin. Drape it into the dish and using your knuckles gently let it sink into the edges (you don't want it to tear) leave some pastry hanging over the edge of the edge of the pie dish because it will shrink when cooked, and then place it into the fridge for a couple of hours</span><br />
<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">- Strain the slow cooker contents through a colander once ready, catching the liquor - put the liquor on the hob on a medium heat and bring to the simmer for around 10 minutes, add several scrunches of sea salt to taste, but you'll be surprised at how much it needs </span><br />
<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">- Whilst this is happening, remove the onions and bay leaves from the colander and discard</span><br />
<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">- Preheat your oven to 200 degrees and take the other pastry roll out of the fridge </span><br />
<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">- Gradually pour the cornflour mix into the liquor on the hob and stir thoroughly, do this gradually until you're happy with the thickness of the liquor, but you shouldn't need more than the three tablespoons you've made up</span><br />
<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">- Cook the liquor for around 5 minutes then add the steak, carrots, celery and diced black pudding to the pan, turn off the heat and leave there to settle </span><br />
<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">- Take the pie dish from the fridge and put some baking paper in it, weighed down with baking beads or dry rice, then bake for 10 minutes</span><br />
<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">- Remove from the oven and using some kitchen scissors or a very sharp knife, slice the excess pastry off that is now hanging below the edge of the pie dish. Take the baking beads / rice and baking paper out of the centre of the dish and put the dish back into the oven for 4 minutes</span><br />
<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">- Remove from the oven (and don't be scared, I know it all looks puffed up) leave it a couple of minutes to settle a little, then carefully using the back of a wooden spoon, press the base of the dish back down </span><br />
<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">- Carefully ladle the pie contents into the dish now, filling it to about 2cm below the top</span><br />
<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">- Take your pastry and roll it to around the thickness of a £1 coin, baste the pastry edges of the dish that has been cooked with the whisked egg, and then drape the rolled out pastry over the top, gently press the edges down with your fingers so they're firmly connected, and using a sharp knife remove the excess pastry. Now carefully score a cross pattern over the pastry, being careful not to peirce it, before cutting a hole in the centre for the steam to escape, and brushing it with the beaten egg mix </span><br />
<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">- Pop it into the oven for around 40 minutes, until the pastry is a deep golden brown and when you spear the centre, the knife comes out hot hot hot</span><br />
<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">- Serve with your vegetable of choice</span></span>Secret Diary of a Foodiehttp://www.blogger.com/profile/09878177645636448348noreply@blogger.com2tag:blogger.com,1999:blog-3476504110354805738.post-36410476651006262232012-03-04T17:49:00.000+00:002012-03-04T17:49:01.189+00:00Italian style roast chicken<div class="separator" style="clear: both; text-align: center;"></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgdzYdPymZ0mG-OrSJeAQWYCNcIn0sG0cht9CfZOtwbO-WQGdaPPDINq24OuegD6dthyKO6b_78y1FkioLvvOrWXXpFasctr4YLKCnbKYun0cki6xdJN7j8E9Nq3IW4oqp2X633VoQvbWc/s1600/IMG_1104.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="213" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgdzYdPymZ0mG-OrSJeAQWYCNcIn0sG0cht9CfZOtwbO-WQGdaPPDINq24OuegD6dthyKO6b_78y1FkioLvvOrWXXpFasctr4YLKCnbKYun0cki6xdJN7j8E9Nq3IW4oqp2X633VoQvbWc/s320/IMG_1104.JPG" width="320" /></a></div><div class="separator" style="clear: both; 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text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgSrfyp-PleZGENAJdgUZAMgqMYSo2c6D_NrRTYzhqr3rHxS0cmFAIjVOYVgJii98i64W9h6I3pZ3p66yBRJo-Ue4OrzGu4WMdrLfeNAKXrgh9s6Lh-LyiJAcoaBuBCmlLzq3eUS1odoaU/s1600/IMG_1022.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="213" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgSrfyp-PleZGENAJdgUZAMgqMYSo2c6D_NrRTYzhqr3rHxS0cmFAIjVOYVgJii98i64W9h6I3pZ3p66yBRJo-Ue4OrzGu4WMdrLfeNAKXrgh9s6Lh-LyiJAcoaBuBCmlLzq3eUS1odoaU/s320/IMG_1022.JPG" width="320" /></a></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhg9T0jn18Ib4L4_qIOL0A_F0U-jtBw-HHb7JWQpUk-1Tj2qesf_fFe9tLJsJAi210dXmD_q_l8Kum9XV8cWKEDhBNR-Tyn4qB0TAe8p4HzXdbfUEgj-BydbqAqJL9sbSe8nZtYpKXtK1w/s1600/IMG_1001.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="213" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhg9T0jn18Ib4L4_qIOL0A_F0U-jtBw-HHb7JWQpUk-1Tj2qesf_fFe9tLJsJAi210dXmD_q_l8Kum9XV8cWKEDhBNR-Tyn4qB0TAe8p4HzXdbfUEgj-BydbqAqJL9sbSe8nZtYpKXtK1w/s320/IMG_1001.JPG" width="320" /></a></div><div style="text-align: left;"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><span class="Apple-style-span" style="font-size: large;">Spring chicken.</span></span><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"> A fitting dish for the first post of March, the month where I stop hiding under a blanket and eating hearty comfort food and get excited about the days drawing out, milder weather, blue skies and all the glorious seasonal vegetables that are just around the corner.</span></div><br />
<div style="text-align: left;"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">This little chicken could serve as the centre piece to a Sunday lunch (think roasted stuffed peppers as the accompaniment rather than mashed potatoes and carrots), but today we decided instead to eat the tender, buttery chicken on top of toasted walnut bread with a few leaves, crisp Parma ham, home dried tomatoes and the slinky cheese, Cambazola - which melts delightfully over the top of the chicken and makes you wish a daily dose of it wouldn't lead to ruin.</span></div><div style="text-align: left;"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><br />
</span></div><div style="text-align: left;"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">Cambazola (a cheese I always think of as being a hybrid, part gorgonzola and part camembert- no idea if this is accurate however so don't quote me) is rather moreish and therefore dangerous. As well as the magic that happens when it hits the hot chicken, I find it partners pastrami and cornichon on toasted onion bagels very well indeed - give it a go if you've not tried it already.</span></div><br />
<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">The verdant and fragrant herb butter that gives the chicken its Italian slant is placed under the skin, it keeps the flesh moist and deliciously scents and flavours the chicken at the same time helping the skin crisp perfectly.</span><br />
<br />
<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">I make it using unsalted butter, crunchy sea salt flakes, a little anchovy, garlic and a variety of fresh herbs. This time I chose lemon balm, basil, thyme and parsley. If you can't get hold of any lemon balm (quite an old fashioned herb really and a bit tricky to find in the shops usually but I got mine at Aldi) simply use the grated rind of one unwaxed lemon instead.</span><br />
<br />
<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><b>For 4 - 6 servings, or less with lots of meat leftover for other meals </b></span><br />
<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">1 chicken, this free range beauty weighs 1.6kg</span><br />
<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">A large handful each of fresh basil, mint, parsley, lemon balm</span><br />
<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">A few sprigs of thyme, rubbed off their stalks</span><br />
<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">3 anchovy fillets or a tablespoon of anchovy paste</span><br />
<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">3 cloves of garlic</span><br />
<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">Half a pack of unsalted butter, at room temperature and cubed </span><br />
<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">Several scrunches of salt and black pepper</span><br />
<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">Groundnut oil</span><br />
<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">1 lemon, pierced</span><br />
<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">1 red onion, peeled and halved</span><br />
<br />
<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><b>Method:</b></span><br />
<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">- After buying your chicken, take it out of its wrappings and pop it on a plate in the fridge, under a loose foil blanket. Before you need to use it take it out an hour before and pat it dry with kitchen paper</span><br />
<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">- Preheat your oven to 190 degrees, and if you haven't got an oven thermometer, this is the time you need one</span><br />
<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">- Using your fingers you need to create pockets beneath the skin of the chicken for you to push the butter into, looks a bit like you're giving the chicken a massage but hey, just go with it. Gently push your fingers under its skin and wiggle them down as far as they'll go over the breasts, the legs are a bit more tricky as there's no easy in, but where the cavity of the chicken is there'll be a fair amount of skin, go in there and almost underneath over the legs, wiggling your fingers carefully so that you break the connection between the skin and the meat, but dont pierce the skin - do that and all the butter will ooze out </span><br />
<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">- For the butter then - place all the herbs bar the mint into a food processor with the cubed butter, a couple of scrunches of salt, garlic and the anchovies, and blitz until the herbs are smooth and mixed through the butter</span><br />
<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">- Breaking the butter into walnut sized pieces begin the process of putting under the skin of the breasts and legs, you'll be left with about a third of the butter that won't fit, and take all of that and smear it around the inside of the chickens rib cage. Once you've done that put the pierced lemon, red onion and mint inside the chicken, and now using some cocktail sticks 'shut' the opening, you do this because the skin will try to shrink back and we want to stop that happening as much as possible so the butter stays trapped and the flesh covered</span><br />
<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">- Now gently pat the chicken skin again with kitchen paper to take off any moisture, then brush the skin lightly with groundnut oil and season generously with sea salt flakes and ground black peppercorns</span><br />
<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">- Once this is done, put it into a roasting tin and cover it so the lid (or foil tent) doesn't touch the skin, and bake for 20 minutes per 45og / 1lb in weight</span><br />
<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">- After the chicken has been in for all that time, remove it from the oven and turn the oven to the highest heat it has - take the cover off the chicken and put back into the oven for a further 10-20 minutes - you'll want a meat thermomitor to tell you which time is right for this last bit of cooking which is designed to not just finish the cooking through of the chicken but to crisp the skin</span><br />
<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">- Remove from the oven and let it rest for around 20 minutes before serving </span><br />
<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">- Eat with whatever takes your fancy</span>Secret Diary of a Foodiehttp://www.blogger.com/profile/09878177645636448348noreply@blogger.com1tag:blogger.com,1999:blog-3476504110354805738.post-78679396428020131072012-02-26T21:18:00.000+00:002012-02-26T21:18:45.074+00:00Dark ale cottage pie with vintage cheddar mash top<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><span class="Apple-style-span" style="font-size: large;"></span></span><br />
<div class="separator" style="clear: both; text-align: center;"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><span class="Apple-style-span" style="font-size: large;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhmsOjE3LToIIR_qhYoAir1m8l2m39Uiu-KQgv1I-mSWaEo_ujhcdsY3pMj-DZ-XNfO51751B9Z8tBoqaqEhyphenhyphen4MIMrbDPIM2TitbOBaW4GxzMzeEtdtI6WYrvovvGZ1VAupbxqj5Js38Hg/s1600/IMG_0841.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="213" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhmsOjE3LToIIR_qhYoAir1m8l2m39Uiu-KQgv1I-mSWaEo_ujhcdsY3pMj-DZ-XNfO51751B9Z8tBoqaqEhyphenhyphen4MIMrbDPIM2TitbOBaW4GxzMzeEtdtI6WYrvovvGZ1VAupbxqj5Js38Hg/s320/IMG_0841.JPG" width="320" /></a></span></span></div><div class="separator" style="clear: both; text-align: center;"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><span class="Apple-style-span" style="font-size: large;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgHu4yhww3j9sAalqIVhyphenhyphen5LUE5YLb9xp6JqkfoISH-BAIdbIZuNE3_Q56jB6B75PM66eS6lAM1axlofNI2BshWHGVhM0s_nOYZ8pkDGo75Pa73hqdjZi8yH2F0OJ_wMZ8BdUsKPmkQUB60/s1600/IMG_0861.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="213" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgHu4yhww3j9sAalqIVhyphenhyphen5LUE5YLb9xp6JqkfoISH-BAIdbIZuNE3_Q56jB6B75PM66eS6lAM1axlofNI2BshWHGVhM0s_nOYZ8pkDGo75Pa73hqdjZi8yH2F0OJ_wMZ8BdUsKPmkQUB60/s320/IMG_0861.JPG" width="320" /></a></span></span></div><div class="separator" style="clear: both; text-align: center;"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><span class="Apple-style-span" style="font-size: large;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEijbaYWm4pCdPvLzhQhA2KKQMVVmPscyrPXbq1n1YyXYXG3nji0eexjhQINtp-O2TaCsHJdwZkiGoN9uPCPcJcshJYxGeukBH8-Gdv2N963xJptmrdG5petCD-A5ZRcvdq1fIJ_2jjUM3s/s1600/IMG_0833.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="213" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEijbaYWm4pCdPvLzhQhA2KKQMVVmPscyrPXbq1n1YyXYXG3nji0eexjhQINtp-O2TaCsHJdwZkiGoN9uPCPcJcshJYxGeukBH8-Gdv2N963xJptmrdG5petCD-A5ZRcvdq1fIJ_2jjUM3s/s320/IMG_0833.JPG" width="320" /></a></span></span></div><div class="separator" style="clear: both; text-align: center;"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><span class="Apple-style-span" style="font-size: large;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjMLERwqWB2Qp5gd4uUtsVRJHQvlJ2OUerMA4F4BC378CsuUc6EwrHxc1gmh3i2NRwCZW34GxCn-Lre2JzpXaJqWLPgAa-bNWnYJUxGxKJUdUk63AZYbFqCCfpkMBTNsjYT7I5MbS-W9P4/s1600/IMG_0826.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="213" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjMLERwqWB2Qp5gd4uUtsVRJHQvlJ2OUerMA4F4BC378CsuUc6EwrHxc1gmh3i2NRwCZW34GxCn-Lre2JzpXaJqWLPgAa-bNWnYJUxGxKJUdUk63AZYbFqCCfpkMBTNsjYT7I5MbS-W9P4/s320/IMG_0826.JPG" width="320" /></a></span></span></div><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><span class="Apple-style-span" style="font-size: large;">What makes a good pie?</span> In my world a good pie has few aires and graces. It should be robust, bold, bubbly - a bit overflowy in fact (is there anyone that doesnt love the scorched, chewy filling from the edge of the dish? Surely not).</span><br />
<div><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><br />
</span></div><div><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">Pies with too much finesse I find a little suspect, not that I'm not up for interesting flavour combinations or premium ingredients, it's just that if it aint all puffed up and homemade looking then it's just not a proper pie in my book. </span></div><div><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><br />
</span></div><div><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">This cottage pie is a real crowd pleaser, but if you're not feeding a group, why not make the same amount anyway and portion it as I did, it's easily frozen or you could eat it during the week and save yourself an evenings cooking. </span></div><div><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><br />
</span></div><div><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">I made this using beef mince slowly cooked on the hob with onion, carrot and celery in a dark German beer and some beef consommé (a cheat, I don't make my own) - this gives it a very intense flavour, full of body and richness. </span></div><div><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><br />
</span></div><div><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">The mash top aint for those on a diet. Alongside a load of butter and double cream I like to use vintage cheddar. A lot of it. Vintage is perfect because of that strong tang it has (my dad would say 'it makes your tabs laugh', and he'd be right) well, here it's delightful when mixed through the fluffy mash, the perfect topping for the bubbling underbelly. I piped mine on but that's not essential of course, you could use a fork, just make sure you have some rough bits on the surface that can catch deliciously in the oven.</span></div><div><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><br />
</span></div><div><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><b>For 8-10 servings (or 6, if you're rreeaalllyyy greedy)</b></span></div><div><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">1kg lean beef mince</span></div><div><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">1l dark ale - I used Faust, a German one I picked up at our local off license </span></div><div><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">1 can Baxters beef consommé - you'll find it with the soups in your local supermarket </span></div><div><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">1 large carrot, diced</span></div><div><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">2 celery stalks, diced</span></div><div><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">1 large golden onion, diced</span></div><div><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">2 tbsp Worcestershire sauce</span></div><div><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">200mls tomato pasatta</span></div><div><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">A few sprigs of fresh thyme </span></div><div><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">A little unsalted butter</span></div><div><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">Olive oil </span></div><div><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">3 tablespoons cornflour mixed with enough water to form a paste</span></div><div><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">300g vintage cheddar, grated</span></div><div><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">200g unsalted butter</span></div><div><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">200mls double cream </span></div><div><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">7 very large fluffy potatoes, peeled, quartered and rinsed, sat in a pan of cold water, just enough to cover the potatoes </span></div><div><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">Sea salt and black pepper</span></div><div><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">Green peas to serve </span></div><div><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><br />
</span></div><div><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><b>Method:</b></span></div><div><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">- On a low to medium heat gently fry the onion, carrot and celery in a knob of butter and glug of olive oil. Cook for around 15 minutes until the onion and celery are turning translucent</span></div><div><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">- Add the beef mince and turn the heat up to a high medium, breaking it up with your wooden spoon and cooking it on all sides until it begins to brown a little, then sprinkle over the flour and mix through again </span></div><div><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">- Add the thyme sprigs, Worcestersauce, ale, pasatta and consommé and a scrunch of salt and generous grind of pepper, stir to combine then turn the heat to low, put the lid on and leave for 45 minutes</span></div><div><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">- Preheat your oven to 190 degrees</span></div><div><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">- After 15 minutes bring the potatoes to the boil, boil until cooked - depends on the variety you're using but mine took around 20 minutes from boiling to be soft right the way through</span></div><div><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">- Once done, drain them in a colander and let them sit and the steam come off them for a few minutes, whilst this is happening place the cream, butter and a couple of pinches of salt (not too much, the cheddar is salty enough) in a pan and gently heat through, then take it off the heat</span></div><div><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">- Now either mash the potatoes with a masher, or for better mash use a ricer on the fine setting (an invaluable piece of kitchen kit, you'll find them online for £10-£15), once the potatoes are mashed, add the cream and butter mix and 3/4 of the grated cheese. Stir thoroughly to combine together, set aside</span></div><div><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">- Once the 45 minutes is up for the filling, add the cornflour mix tablespoon by tablespoon, stirring it in thoroughly before adding any more - you don't want to overdo it, you're after a sauce that's as thick as a custard I'd say, but if you prefer it thinner or thicker then go for that</span></div><div><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">- Take it off the heat and put it into your pie dish / dishes (make sure you use a dish thats deep so you can get a good amount of filling and topping) - I went for just under 2 inches of the filling</span></div><div><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">- Now for the mash. If you're piping it on I tend to start at the centre as it makes it a bit more even, but if you're doing it old school, use a tablespoon and spoon on a table spoon at a time from the centre outwards, covering the whole of the dish (don't try to put all the mash on one bit then spread it out, it will sink in the centre and you wont get it to move). Once the whole of the top is broadly covered you then use a fork to connect the potato, not forgetting to rough it up so you get lovely scorched bits from it baking</span></div><div><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">- Place into your preheated oven now for 20 minutes, it should be bubbling round the edges and browning on top by the time this is up - if not, put it back in until it is. Once its got a good colour all over it, remove it from the oven and add the last of the grated cheese to the top, place it back in the oven for 5-10 minutes, keeping an eye on it so it doesn't burn</span></div><div><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">- Remove and serve at the table alongside some green peas </span></div><div><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">- </span></div>Secret Diary of a Foodiehttp://www.blogger.com/profile/09878177645636448348noreply@blogger.com2tag:blogger.com,1999:blog-3476504110354805738.post-59739809268955362032012-02-25T21:40:00.003+00:002012-02-26T14:26:59.722+00:00Some Amsterdam shenanigans<div class="separator" style="clear: both; text-align: center;"></div><div class="separator" style="clear: both; text-align: center;"></div><div class="separator" style="clear: both; text-align: center;"></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgYP0a9Su6Vcjh8lmBaT2r7SJ635lPEnXyJrk6GBIO830iYVUqgNUhuuutorgTGm_OjKkiTUtgcq_NLgs_3cFwbpiLMOI_YCQzVTC4Wier41guQdKSzqjVSTLXAcp7Kor2J3Acn3sGxiwk/s1600/IMG_9643.JPG" imageanchor="1" style="margin-left: 1em; 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I love it. It makes me feel excited just as much as it makes me feel at home. I can't wait to return. </span></div><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><br />
<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">I've been twice in the last three months, which may seem a bit much given there are many other great european cities to explore, but there's something about this one that's really got under my skin.<br />
<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><br />
<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">The city is bursting with culture and history, it's packed with friendly residents, it's hot on design, style and creativity, and good food and enjoying life are part of the very fabric of the city. What's not to love.</span><br />
<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><br />
<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">This particular trip saw Mathew and I visit with our friends Graeme and Laura. Together we formed Team Food and made eating, browsing and living the Amsterdam life our mission for four days. </span><br />
<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><br />
<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">We ate in all kinds of places - cafes and restaurants in the cool Nine Streets, <a href="http://bit.ly/z8nee6" target="_blank">MOMO</a> for trendy Japanese fusion food and a cocktail fueled lunch, the Mediterranean-middle eastern mash up that is <a href="http://bit.ly/w41bkh" target="_blank">Bazar</a>, grazing over several late afternoon hours in its sparkly, Moorish setting, dinner in <a href="http://bit.ly/xQsjr1" target="_blank">Cau</a>, an Argentinian steakhouse worth buying shares in if you can get hold of them, and the organic fine dining oasis that is <a href="http://bit.ly/wk93PL" target="_blank">Restaurant de Kas.</a></span></span></span></span></span></span><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"> I had, an amazing time - deeply pleasurable, it couldn't have been better.</span></span></span><br />
<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><br />
<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">We were sure to squeeze in some Dutch culinary tradition. Veal croquettes are to the Dutch what fish and chips are to us Brits. We ate some light, crispy skinned beauties in the Nine Streets, a quirky, thriving independent area of high end boutiques, galleries, coffee shops, design stores and restaurants all bound by parallel running canals. Expect a version of this classic snack on the blog soon. </span><br />
</span></span></span></span></span></span></span><br />
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text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgjHkjNT3fqyiObhqrlLA0mk7Zjto3Owa3eD66yJ8W_qbXGUM9CWLKdkY8r4meDcudZDFcTXMjI2-cfysBz5QUA76maHy63AYcMYeNdYQeB7LzqgEuV_ewBDkfC81rE-aNY7v3Jm-xZ268/s1600/IMG_9711.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="213" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgjHkjNT3fqyiObhqrlLA0mk7Zjto3Owa3eD66yJ8W_qbXGUM9CWLKdkY8r4meDcudZDFcTXMjI2-cfysBz5QUA76maHy63AYcMYeNdYQeB7LzqgEuV_ewBDkfC81rE-aNY7v3Jm-xZ268/s320/IMG_9711.JPG" width="320" /></a></div>Saturday night saw the visit to <span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><a href="http://bit.ly/wk93PL" target="_blank">Restaurant De Kas</a></span><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">. Set up by Michelin starred Dutch chef, Gert Jan Hageman, the restaurant is part housed in what was once Amsterdams old municipal nursery. The site and interior have been transformed into a slick, earthy, expansive restaurant, and we were lucky enough to secure the chefs table in the heart of the kitchen on the night we visited. </span><br />
<div class="separator" style="clear: both; text-align: center;"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></div><br />
<div style="text-align: left;"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">The restaurant serves the food it grows on site, so seasonality is a big focus, and the menu completely changes once a week. It's testament to the skill of the kitchen team that they can manage these changes so efficiently and consistently produce fantastic food - and the kitchen was as calm as could be in doing so.</span></div><div style="text-align: left;"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><br />
</span></div><div style="text-align: left;"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">This meal was especially exciting because whilst we knew we were having the eight course tasting menu with matched wines, we had no say at all in it's contents, and no idea what was to come until it was presented to us at the table. A thrilling dinner and one that delighted at every dish.</span></div><div style="text-align: left;"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><br />
</span></div><div style="text-align: left;"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">Food highlights included:</span></div><ul><li><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">Pickled candy beetroot with holy basil and langoustine</span></li>
<li><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">Black pudding with piccalilli and a hollow potato puff</span></li>
<li><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">Oysters with foaming hollandaise and saffron boullion</span></li>
<li><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">Crisp walnuts (cooked in sugar before being deep fried) with Stilton and braised chicory</span></li>
<li><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">Sticky braised veal with parsnip and a deliciously woody wild mushroom risotto</span></li>
</ul><div><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">Following the meal we were given a tour of the greenhouses by the head chef, Bas, a man intensely devoted to creating delicious food and sharing his enthusiasm for the de Kas concept with his guests, his passion was infectious.</span><br />
<div style="text-align: left;"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><br />
</span></div><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">The meal was wonderful, as was the attentive service we received from our sommelier and maitre d', Fabienne (who introduced us to a most beautiful chenin blanc from Vouvray), and we felt especially looked after at being given a gift in the shape of a big bag of the incredible walnuts and Stilton - a delicious snack and parting gift. Next time we're in the city we'll certainly return.</span><br />
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class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">Sunday night was just as vibrant as Saturday night in the city, we had a taste for steak and after a little online research decided to chance a visit to <a href="http://bit.ly/xQsjr1" target="_blank">Cau</a>. A cool, buzzing venue with attentive staff, fabulous wines and even better food. </span></span></span></span></span></span><br />
<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"></span></span></span></span></span></span><br />
<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">There's little I can say about this meal, because quite simply, you haven't eaten steak until you've eaten steak at Cau. Steakgasm. That is all. </span></span></span></span></span></span></span><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span><br />
<div class="separator" style="clear: both; text-align: center;"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><span class="Apple-style-span" style="font-family: Georgia, 'Times 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style="font-family: Georgia, 'Times New Roman', serif;"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><span class="Apple-style-span" style="font-family: Georgia, 'Times New 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Roman', serif;"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh63UcxERJtNQdvVZbdKUP1dnKylqivRUw7UW249P_cpCl0a41dIBUWCPOx4uPd6BP91NksYJCK_oMlk0z9oBzKHNQLmgAgRM-_FGIGNsa5QiHR2PaG0rd565FYM1W9IqewQFUb-12M2EU/s1600/IMG_9912.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="213" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh63UcxERJtNQdvVZbdKUP1dnKylqivRUw7UW249P_cpCl0a41dIBUWCPOx4uPd6BP91NksYJCK_oMlk0z9oBzKHNQLmgAgRM-_FGIGNsa5QiHR2PaG0rd565FYM1W9IqewQFUb-12M2EU/s320/IMG_9912.JPG" width="320" 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Roman', serif;"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><span 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style="font-family: Georgia, 'Times New Roman', serif;"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgx-vDsyYuhdPTFUsKHzrDs3QfCRQ2ovVOgGDiFI1LdC0Q5BD2_sF8pXdSZQISBmCDE02GJ6ZZZz6IXdgrTQz3z0_SLQZ6cyfnNZLnTLO5ivgWzk-EaSnYczFVCbqQyN5wHVlsME5lTr8I/s1600/IMG_9936.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" 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style="font-family: Georgia, 'Times New Roman', serif;"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">I'm hoping for many more visits and great times to come in Amsterdam, but as for Team Food, next stop it's Barcelona...</span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></div></div></div>Secret Diary of a Foodiehttp://www.blogger.com/profile/09878177645636448348noreply@blogger.com1tag:blogger.com,1999:blog-3476504110354805738.post-35928052976034290292012-02-12T18:09:00.002+00:002012-02-12T19:35:52.768+00:00Smoky rosé veal goulash with caraway seed and dill dumplings<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgGKQplvhbPFHZ8JxSAqBwy5LLuSXdbUn-vqVXQ48cNET_U5bjSPnPyxmlWCjLW2BTC3mRDz-Xar969-PMXnBIywTxEhGgqB44oNtAvwVTcUip9mzCg-uTjBJyU0cL1MfsJN_1_1zSA_zM/s1600/IMG_9632.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="213" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgGKQplvhbPFHZ8JxSAqBwy5LLuSXdbUn-vqVXQ48cNET_U5bjSPnPyxmlWCjLW2BTC3mRDz-Xar969-PMXnBIywTxEhGgqB44oNtAvwVTcUip9mzCg-uTjBJyU0cL1MfsJN_1_1zSA_zM/s320/IMG_9632.JPG" width="320" /></a></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhvVfaK0VhCKXIOTepjNW3t9FDKMI6S9YXb5jK6BfKOAbpGlq-Ra96cjXDZD3cE-azS1cAtx85W1VkS4zM6hyufJnEv3PO0ekngDhWH6L2B6YJPCVmIDHzywZ5NjRsNg9b5VuSbfveh-Ck/s1600/IMG_9610.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="213" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhvVfaK0VhCKXIOTepjNW3t9FDKMI6S9YXb5jK6BfKOAbpGlq-Ra96cjXDZD3cE-azS1cAtx85W1VkS4zM6hyufJnEv3PO0ekngDhWH6L2B6YJPCVmIDHzywZ5NjRsNg9b5VuSbfveh-Ck/s320/IMG_9610.JPG" width="320" /></a></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgQNrXatiBXd4eiJQSNO6R24GczPPCEZUyfpoHgZxGyVtYPCbNzxLQibW83saWmRlXKfvUFUxMSX7_o699GUO_ZPq8xfe1U1vtAE3Nk3dX2ftJmVp0ORNMkcJUXI7V9cGwVz4zgfK9_PqY/s1600/IMG_9547.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="213" 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href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhc-V09Jo4SPow7ZV0kHL9K3hQbATLQPiJpQdhQxyCBkHve985MQnpgBGmRKiIUJJfEjiNqnpBJYozFeNUN6LCNTXqNk93B2J2fhHXP2uxNNJMO4vBXvh6JcsjGbQP0tpHbB_UyH19xI3o/s1600/IMG_9540.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="213" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhc-V09Jo4SPow7ZV0kHL9K3hQbATLQPiJpQdhQxyCBkHve985MQnpgBGmRKiIUJJfEjiNqnpBJYozFeNUN6LCNTXqNk93B2J2fhHXP2uxNNJMO4vBXvh6JcsjGbQP0tpHbB_UyH19xI3o/s320/IMG_9540.JPG" width="320" /></a></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEilVxWkOuO1x6MCeNsc8Rcs2dN-kKwmHbEBsSVSn5ouW4-pc2BHqV7LlvbAm0OycTLe-h_UX5gX2LmNEoAfHektzp4zR90m1UKuvbfiS559IIdvRy5E4CFyEi994q3md9IrZAGBuKtbQfU/s1600/IMG_9481.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="213" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEilVxWkOuO1x6MCeNsc8Rcs2dN-kKwmHbEBsSVSn5ouW4-pc2BHqV7LlvbAm0OycTLe-h_UX5gX2LmNEoAfHektzp4zR90m1UKuvbfiS559IIdvRy5E4CFyEi994q3md9IrZAGBuKtbQfU/s320/IMG_9481.JPG" width="320" /></a></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjM8gMIHCTDMDW9ZzcZpJ2hZL_9SIbLvZRDNw_AOriBGJOXjFUyAsppVtr3fz21TpDD2zUgooMrhaWwZV7I8c2fjXZQJ4e0PD7D3Gmhkd9vFYxlrDcU6MLQ_Dkwa0kxboDemSCYcHYKYjk/s1600/IMG_9477.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="213" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjM8gMIHCTDMDW9ZzcZpJ2hZL_9SIbLvZRDNw_AOriBGJOXjFUyAsppVtr3fz21TpDD2zUgooMrhaWwZV7I8c2fjXZQJ4e0PD7D3Gmhkd9vFYxlrDcU6MLQ_Dkwa0kxboDemSCYcHYKYjk/s320/IMG_9477.JPG" width="320" /></a></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgkjvdzQMIX59DMd53zzvRwPwIeTFLwe8lbypuNhoI4k67PsaCd39b4jk7TSIuMtfgOwrzLcoD5KZlJhd6KLgiNJHjJyqagemI0wJ-dMC17-1yEeZ9tDj9luL_ULtWm5DHR2Pp52-0g-KU/s1600/IMG_9466.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="213" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgkjvdzQMIX59DMd53zzvRwPwIeTFLwe8lbypuNhoI4k67PsaCd39b4jk7TSIuMtfgOwrzLcoD5KZlJhd6KLgiNJHjJyqagemI0wJ-dMC17-1yEeZ9tDj9luL_ULtWm5DHR2Pp52-0g-KU/s320/IMG_9466.JPG" width="320" /></a></div><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><span class="Apple-style-span" style="font-size: large;">If you want hairs on your chest, this is the dish for you.</span></span><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"> Ideal for chilly weather and hungry guests. It may not have the finesse required for a dinner party, but for a boozy Sunday lunch with family and friends it's perfect - providing just the right amount of comfort and being rather easy to pull off and impress with. </span><br />
<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><br />
<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">I ordered a mixed box of beautiful rosé veal from <a href="http://bit.ly/xXzXdQ" target="_blank">Heaves Farm Veal </a> at the end of last year and received a whole host of interesting and tasty cuts. Fillet steaks perfect for wiener schnitzel, shins for osso bucco, mince galore to make gently cooked ragu, braising cuts that I used for an Italian style pie (link here if you fancy a look <a href="http://bit.ly/uwuH4L">http://bit.ly/uwuH4L</a></span><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">)</span><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">, a topside that melted perfectly in a marsarla wine and porcini mushroom sauce, and a whole load more besides. </span><br />
<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><br />
<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">I've still got lots of it to use (look out for the schnitzel and osso bucco complete with saffron Milanese soon) and when trying to squeeze something into the freezer in the week was reminded about the brisket. </span><br />
<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><br />
<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">Brisket is from a really hard working part of the beast and so needs very gentle and slow cooking to break down the connective tissues and make the meat melt. It has a great flavour and takes on other flavours very well indeed, so lends itself to bold, slow cooked dishes like goulash.<br />
<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><br />
<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">After sampling some rather sorry dumplings in Prague alongside a goulash, I realised dumplings are ideal for adulterating - they take on other flavours perfectly so can act as a great complement to the dish you serve them with. Here I packed them with caraway seeds and dill - flavours that a goulash I ate in Vienna last year was filled with. I hope you enjoy it as much as we did. </span><br />
<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><br />
<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><b>For four:</b></span><br />
<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><i>For the goulash - </i></span><br />
<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">A brisket around 1.4k in weight, coated in salt and pepper and seared on all sides in a very hot pan with some groundnut oil until golden </span><br />
<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">2 red peppers, cut into strips</span><br />
<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">4 red peppers from a jar, and around 100mls of the juice they're held in</span><br />
<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">1 large carrot, peeled and cut into batons</span><br />
<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">2 celery stalks, cleaned and cut into batons</span><br />
<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">2 red onions, peeled and quartered</span><br />
<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">3 heaped tsp smoked paprika</span><br />
<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">600mls red wine</span><br />
<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">4 slices smoked streaky bacon</span><br />
<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">300mls water</span><br />
<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">2 tablespoons caraway seeds</span><br />
<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">2 tablespoons cornflour mixed into a paste with cold water </span><br />
<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><br />
<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><i>For the dumplings - </i></span><br />
<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">1.5 tablespoons caraway seeds</span><br />
<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">50g shredded suet - I use a light suet which works just fine</span><br />
<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">100g self raising flour</span><br />
<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">A handful each fresh dill and parsley, finely chopped</span><br />
<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">Enough cold water to form a firm dough</span><br />
<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">Quarter of a teaspoon smoked paprika </span><br />
</span></span></span></span></span></span></span><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">Sea salt and black pepper</span><br />
</span></span></span></span></span></span></span><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><br />
</span></span></span></span></span></span></span></span><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><i>To serve - </i></span></span></span></span></span></span></span></span><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><br />
2 minced gherkins<br />
Sour cream<br />
<br />
<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><b>Method:</b></span><br />
<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">- Preheat your oven to 220 degrees</span><br />
<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">- Into a casserole dish combine all the goulash ingredients apart from the cornflour mix and place into the oven for 20 minutes at 220, then reduce the heat to 165 for 2.5 hours</span><br />
<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">- Towards the end of the cooking, mix in a large bowl all the dumpling dry mix until combined, then add enough water to form a firm dough. Form the dumplings into small balls, you will get around 9, then set aside</span><br />
<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">- When the time is up on the goulash, remove from the oven and remove the brisket and set aside for 15 minutes to rest</span><br />
<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">- Whilst that's happening strain the liquor, catching it in another casserole pot or saucepan that can go on the hob and which has a lid. Out of the vegetables in the strainer keep the peppers, carrots and celery and put these into the strained liquor</span><br />
<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">- Heat on a gentle heat and stir in the cornflour until you get to a consistency of sauce that will coat the back of a spoon</span><br />
<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">- As this cooks a little, take the brisket and cut into large slices, then place it into the sauce so it's submerged </span><br />
<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">- The goulash on the hob should only be gently simmering on a low heat, and once the veal is back in it place the dumplings on top. Clamp the lid on and be very patient and don't peek until it's done - which will take 20 minutes</span><br />
<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">- Serve with a big glass of your favourite</span></span></span></span></span></span></span></span></span>Secret Diary of a Foodiehttp://www.blogger.com/profile/09878177645636448348noreply@blogger.com2tag:blogger.com,1999:blog-3476504110354805738.post-36309637643224295152012-02-05T17:27:00.002+00:002012-02-05T17:43:40.413+00:00Poulet Basque<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEik7iliSVCvyhG4PvJwHg3TB1oJl2j7vYmdNn8x0aj0F_NsPJfN7lBHxCFq3RHvLpbIyMxdpWZFww5tnZvrpLnKRJgt6hqbyIvMmHh7pZsb1kw0KdQp5lCAS7pKswj9l_szJnQzXsj6myQ/s1600/IMG_9429.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="213" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEik7iliSVCvyhG4PvJwHg3TB1oJl2j7vYmdNn8x0aj0F_NsPJfN7lBHxCFq3RHvLpbIyMxdpWZFww5tnZvrpLnKRJgt6hqbyIvMmHh7pZsb1kw0KdQp5lCAS7pKswj9l_szJnQzXsj6myQ/s320/IMG_9429.JPG" width="320" /></a></div><div class="separator" style="clear: both; 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text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjiaDUVZQZ_Sqy9uq-hnx62b2oXgzMuefhHWXUL4jVMJsWG7FNA45Hq8POC0IFij9jaH-GHWDgjuAERPqrc0LG0H9I8Yh_ea-J811n5BsgjF84X1XJsp-gtwi0kHR0D0fkkGjQ1b6qwJho/s1600/IMG_9313.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="213" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjiaDUVZQZ_Sqy9uq-hnx62b2oXgzMuefhHWXUL4jVMJsWG7FNA45Hq8POC0IFij9jaH-GHWDgjuAERPqrc0LG0H9I8Yh_ea-J811n5BsgjF84X1XJsp-gtwi0kHR0D0fkkGjQ1b6qwJho/s320/IMG_9313.JPG" width="320" /></a></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEifsYAHG0CCAncAKRxFDlB46l11N04KWaAl-XRFh_mBdyW6l-_2gKpWkpTx2FoTO584NM4UvzIK8KrsyRBKPZa3N26YLJqb627A1PusA5EptzXzK0Kymg_okCh6fE8HxY3M0uFJyCDhMYs/s1600/IMG_9280.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="213" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEifsYAHG0CCAncAKRxFDlB46l11N04KWaAl-XRFh_mBdyW6l-_2gKpWkpTx2FoTO584NM4UvzIK8KrsyRBKPZa3N26YLJqb627A1PusA5EptzXzK0Kymg_okCh6fE8HxY3M0uFJyCDhMYs/s320/IMG_9280.JPG" width="320" /></a></div><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><span class="Apple-style-span" style="font-size: large;">I'm lucky to have spent a fair amount of time in San Sebastian,</span></span><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"> the fabulous Basque capital, but that's not where I discovered this classic dish. It was actually introduced to me by my dad, who is without doubt the reason I am as adoring of food and cooking as I am. </span><br />
<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><br />
<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">My mum and dad have lived in France for the last decade after deciding that it's never too late to start again. Leaving England and the home they'd lived in for 25 years was a big gamble, to take my youngest brother (10 years old at the time) and to move to a country where they didn't speak the language was a scary, upsetting and exhilarating time. </span><br />
<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><br />
<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">It's this kind of bravery that is at the heart of a philosophy very personal to me and my life - </span><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">the possibility of change through action. The idea that if you aren't happy with something in your life that you have the power to try to make things different, to make things better. </span><br />
<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><br />
<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">They b</span><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">ought <a href="http://bit.ly/wNMdjP" target="_blank">Les Rochers</a>, a small hotel in south west France, in a conservation village with incredible views into the valleys and of the mountains that they're perched on the side of.</span><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"> It's a special place not only because their balls and hard work have created a hotel and home that is beautiful, artistic and welcoming, or because the surrounding landscapes are breathtaking, but because it's full of so many great memories and whenever we visit they come flooding back.</span><br />
<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><br />
<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">Les Rochers has been privvy to a few parties over the years (including my wedding), lots of drinking and even more great eating (an essential in our family) and over the years I've been inspired by my dads fantastic cooking to recreate and adapt many dishes served in the restaurant. </span><br />
<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><br />
<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">Poulet Basque (as you'll find it named on the menu) always delights customers and without fail leaves me wanting seconds. The flavours are as vibrant as the colours of the dish, and in this version I like to use chicken legs for extra flavour, and to cook it all in one pot, leaving me time to do something else (like playing Scrabble, which is seen as a competitive sport at the hotel and undertaken at least twice a day when I visit). </span><br />
<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><br />
<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><b>For four:</b></span><br />
<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">4 chicken legs, skin on and seasoned with salt and pepper on both sides</span><br />
</span></span></span></span></span></span><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">2 red onions, finely sliced<br />
</span>3 picante chorizo cooking sausages, peeled and cut into batons lengthways</span></span></span></span></span></span><br />
<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">1 each of red, orange and yellow pepper, cut into strips</span></span></span></span></span></span><br />
<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">1 red pepper from a jar, sliced in the same way</span></span></span></span></span></span><br />
<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">Around 30 cherry / small tomatoes (sorry, I didn't weigh them, just counted them) - leave 10 raw</span></span></span></span></span></span><br />
<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">1 lemon, quartered</span></span></span></span></span></span><br />
<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">A couple of handfuls pitted black olives</span></span></span></span></span></span></span><br />
<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">600mls dry white wine<br />
</span></span></span></span></span></span></span><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">200mls water<br />
<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">100mls pasatta</span></span></span></span></span></span></span><br />
<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">2 cloves garlic, sliced</span><br />
<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">3 handfuls raw basmatti rice (probably inauthentic but means you don't need to cook it or another accompaniment separately later)</span><br />
<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">Olive oil for cooking</span><br />
<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">2 tsp smoked paprika</span><br />
<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">Sea salt and black pepper</span><br />
<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><br />
<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><b style="font-weight: bold;">Method:</b><br />
- Preheat your oven to 180 degrees</span><br />
<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">- Lightly coat your peppers in olive oil and the tomatoes, pop them in separate containers into the oven for 1hr. Shake occasionally, you're looking for them to soften and lightly char around the edges </span></span></span></span></span></span></span><br />
<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">- When they're done, remove them from the oven and set aside</span></span></span></span></span></span></span><br />
<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">- Heat a dry frying pan on a high heat and after a minute or two add the chorizo (and either turn your extractor fan on full blast or open a door, as it creates some smoke). Turn the batons to get them darkening on all sides, then remove and set aside</span></span></span></span></span></span></span><br />
<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">- Into the hot chorizo fat place the chicken legs, skin side down. Cook on both sides until you've got them a light golden colour, then remove and set aside and add the sliced onions to the fat. Cook on a slightly lower heat for around 5 minutes, then add the garlic and paprika and cook for a further minute before adding the wine, water and pasatta. Bring all this to a simmer and then remove from the heat</span></span></span></span></span></span></span><br />
<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">- Into a large oven proof dish add the tomatoes, fresh tomatoes, roasted peppers and pepper from a jar, black olives, onions and garlic in the wine mixture, then the basmatti rice and stir it all together to combine, then lay the chorizo batons over the top and finally push the chicken legs into the mix (skin side up)</span></span></span></span></span></span></span><br />
<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">- Cover (lid or foil tightly wrapped) and cook at 180 degrees for 1 hour, the dish should be bubbling and the chicken juices running clear, pop it back in briefly if you need a bit longer</span></span></span></span></span></span></span><br />
<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">- Serve, giving a squeeze of lemon before eating</span></span></span></span></span></span></span></span>Secret Diary of a Foodiehttp://www.blogger.com/profile/09878177645636448348noreply@blogger.com2tag:blogger.com,1999:blog-3476504110354805738.post-4414026393174250192012-02-05T13:13:00.001+00:002012-02-07T18:50:07.126+00:00Camembert, black olive and apricot tart<div class="separator" style="clear: both; text-align: center;"></div><div class="separator" style="clear: both; text-align: center;"><img border="0" height="213" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEif9vXYAllmxpV-4_t9Ml2Hu9ZIWYkcN4Dpi-sCjF0HaVMQOn-qe0kly6gZOOGlHKHO5Hkhd5epRQ7ckCjcmFKUjibV0zqEfhd_9Zj_StN5AW42VB4mBito6vqMqfcuGwMkeG3ZW9iUeDU/s320/IMG_9243.JPG" width="320" /></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjDccJZrn1-RAxy3LqJkx4LFM3WbTTf7y1FjvrCLwjRAAqwz3MynVghMT0hyAJfXjiX3tQqE_ACc1IWOO3tlo-xV5etV5G7cGnC5fNmJxLSKPLc_hivNuJ3BugGJte0KNIyFzIRDetGzvs/s1600/IMG_9173.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="213" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjDccJZrn1-RAxy3LqJkx4LFM3WbTTf7y1FjvrCLwjRAAqwz3MynVghMT0hyAJfXjiX3tQqE_ACc1IWOO3tlo-xV5etV5G7cGnC5fNmJxLSKPLc_hivNuJ3BugGJte0KNIyFzIRDetGzvs/s320/IMG_9173.JPG" width="320" /></a></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgiaJwKocMUvmP0xET4nxfSi11mM64M6RVl0nT0IH7vu9KMbNwDVskI9Brihy9pgb50t_8sT4qXj5230SBDzbg-t7cV-pz8BPdVK-4qQR_kRRiU-jzzEjCOcSQVvffYZUPa_4ea5mvcq_4/s1600/IMG_9138.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="213" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgiaJwKocMUvmP0xET4nxfSi11mM64M6RVl0nT0IH7vu9KMbNwDVskI9Brihy9pgb50t_8sT4qXj5230SBDzbg-t7cV-pz8BPdVK-4qQR_kRRiU-jzzEjCOcSQVvffYZUPa_4ea5mvcq_4/s320/IMG_9138.JPG" width="320" /></a></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh_qoFHy07nHxKXgTX59jcBn217LrNKaj2SGFss3P26kmqt7pX-CFee1wv9_7foz-pR1nCvExr23czGg3lotxQ0MXVAFoA7zL_ErTbS1sihsyepY8zt5-yTTshQScnChyZ_fW4383oMX8M/s1600/IMG_9110.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="213" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh_qoFHy07nHxKXgTX59jcBn217LrNKaj2SGFss3P26kmqt7pX-CFee1wv9_7foz-pR1nCvExr23czGg3lotxQ0MXVAFoA7zL_ErTbS1sihsyepY8zt5-yTTshQScnChyZ_fW4383oMX8M/s320/IMG_9110.JPG" width="320" /></a></div><div class="MsoNormal"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><span class="Apple-style-span" style="font-size: large;">The whole Camembert was sat in the fridge,</span></span><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"> waiting to be eaten as I was waiting for inspiration.</span></div><div class="MsoNormal"><br />
</div><div class="MsoNormal"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">Normally polishing off cheeses if a forte of mine, and my usual trick with Camembert is to bake it. Doing this is especially good after studding it with <a href="http://bit.ly/zmhxxb" target="_blank">black garlic</a> slivers, a coating of black pepper and a splash of white vino. But there’s only so much hot molten cheese that a girl can cope with, so I found myself searching for something different to do with it that would last longer than a single sitting. </span></div><div class="MsoNormal"><br />
</div><div class="MsoNormal"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">A tart seemed ideal, and the trio of flavours balance one another very well indeed. There's real harmony between the salty olives, sweet bursts of apricot and the distinctive French soft cheese. And their combination is even better the day after baking (though letting it make it that far was a bit of a challenge). </span></div><div class="MsoNormal"><br />
</div><div class="MsoNormal"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">The overall effect is pretty slinky and quite soft set, which feels extra luxurious when eaten. That said, I made the tart pretty rustic – olives just cut in half, finely diced apricot and the Camembert (including the rind) cut into long slices, but you could make the tart more refined if you wanted. </span></div><div class="MsoNormal"><br />
</div><div class="MsoNormal"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">Do this simply by pureeing the apricots and adding them to the cream and eggs mix along with very finely minced black olives, and remove the rind from the cheese and dice it.</span></div><div class="MsoNormal"><br />
</div><div class="MsoNormal"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><b>Makes one 9” tart</b></span></div><div class="MsoNormal"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">4 egg yolks and 2 whole eggs</span></div><div class="MsoNormal"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">300mls single cream</span></div><div class="MsoNormal"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">1 whole Camembert, cut into long strips </span></div><div class="MsoNormal"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">120g dried apricots, finely diced</span></div><div class="MsoNormal"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">20 stoned black olives (not that have been kept in oil) split lengthways</span></div><div class="MsoNormal"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">1 packet of ready to roll short crust pastry (because lifes too short)</span></div><div class="MsoNormal"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">A generous scrunch of black pepper</span></div><div class="MsoNormal"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">Unsalted butter for greasing </span></div><div class="MsoNormal"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">Plain flour for dusting</span></div><div class="MsoNormal"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">Baking beans / rice</span></div><div class="MsoNormal"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">9” tart case</span></div><div class="MsoNormal"><br />
</div><div class="MsoNormal"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><b>Method:</b></span></div><div class="MsoNormal"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">Preheat your oven to 200 degrees</span></div><div class="MsoNormal"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">Lightly grease your tart case </span></div><div class="MsoNormal"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">Lightly dust a work surface with plain flour, and roll out the pastry until it’s around 4mm thick</span></div><div class="MsoNormal"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">Drape the pastry inside the case, gently letting it settle into the corners and not stretching the pastry, use your knuckles to press the pastry into the corners very carefully, this is important in having a well shaped base that will hold all the filling</span></div><div class="MsoNormal"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">Trim the excess top edges of the pastry, I like to leave a little extra to allow for shrinkage in the oven, when its done you can simply shave off the excess if its not shrunk, using a very sharp knife to do so. Don’t prick the base of the case</span></div><div class="MsoNormal"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">Place baking paper into the case and fill with baking beans or rice and pop into the oven for 25 minutes</span></div><div class="MsoNormal"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">Whilst that’s happening, whisk together the eggs, cream and black pepper</span></div><div class="MsoNormal"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">Remove the case from the oven and take out the baking paper that’s holding all the beans / rice, put the case back into the oven for 5 minutes</span></div><div class="MsoNormal"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">Remove from the oven and pour a little of the egg mix into the base, then lay as much camembert as you can lengthways across the tart, top with the olives and apricots, then the remaining Camembert, and finally pour over the rest of the egg mixture</span></div><div class="MsoNormal"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">Carefully place into the oven for 25 minutes. Half way through cooking remove the tart and use a fork to poke any of the exposed rinds back under the surface</span></div><div class="MsoNormal"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">When the time is up (and don’t worry if the tart has inflated a bit in the oven, it will settle back down) give it a little shake and if the centre wobbles like it’s very wet then put it back in for five minutes. You’re looking for a little movement in the centre but not much</span></div>Secret Diary of a Foodiehttp://www.blogger.com/profile/09878177645636448348noreply@blogger.com0tag:blogger.com,1999:blog-3476504110354805738.post-92164462886944986352012-01-29T19:28:00.000+00:002012-01-29T19:28:07.136+00:00Toulouse sausages with roasted red onions, spinach and puy lentils<div class="separator" style="clear: both; text-align: center;"></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEijY-8es0TG9ZDBONryy087EYGKwyjQcCTAhgVourzTCh8CFB6UNWOO9ok9st-3P515YqWLGGafodOLMttjatbYxyT5v-xFl6mjSbeP0axaAT1pPfL2-enbKfPYYAKhJdbMk2XL09Ysi4A/s1600/IMG_8887.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="213" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEijY-8es0TG9ZDBONryy087EYGKwyjQcCTAhgVourzTCh8CFB6UNWOO9ok9st-3P515YqWLGGafodOLMttjatbYxyT5v-xFl6mjSbeP0axaAT1pPfL2-enbKfPYYAKhJdbMk2XL09Ysi4A/s320/IMG_8887.JPG" width="320" /></a></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjEIVFlTqZGr5So3UaD5IACxuRDfLD1wy7LvkoGfUxSgRzoaQFo9JAfKuOkGXDKgvO7wV09EsteT1N2od4jxuAHohl8lfnjdQJX0voiJ6XAjbqJx8-kdaEY7nGkoGwtkiDXwqmxqk1qNZY/s1600/IMG_8876.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="213" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjEIVFlTqZGr5So3UaD5IACxuRDfLD1wy7LvkoGfUxSgRzoaQFo9JAfKuOkGXDKgvO7wV09EsteT1N2od4jxuAHohl8lfnjdQJX0voiJ6XAjbqJx8-kdaEY7nGkoGwtkiDXwqmxqk1qNZY/s320/IMG_8876.JPG" width="320" /></a></div><br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiy4zdToh-cCs-ks_W1vXq5Tb7b-DhBDQl4d0Np9hdv01pKgt8qNEZNwOxuoBYUqU_VhL6NZa8PqkmDAXlqYMiPF8ZTpjLZq5v21R3AWY3m-1As7F6rPV8iXwNkhCAvfiJRM730PMTzmHY/s1600/IMG_8744.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="213" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiy4zdToh-cCs-ks_W1vXq5Tb7b-DhBDQl4d0Np9hdv01pKgt8qNEZNwOxuoBYUqU_VhL6NZa8PqkmDAXlqYMiPF8ZTpjLZq5v21R3AWY3m-1As7F6rPV8iXwNkhCAvfiJRM730PMTzmHY/s320/IMG_8744.JPG" width="320" /></a></div><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><span class="Apple-style-span" style="font-size: large;">Can't be arsed? </span></span><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">Then this dish is for you.</span><br />
<div><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><br />
</span></div><div><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">Little time and effort and good quality ingredients make this a real winner. Make sure you use good quality stock and high meat content sausages - and if you don't like Toulouse then swap them for a more simple herbed sausage.</span></div><div><br />
</div><div><b>For four:</b></div><div>1 or 2 sausages per person (number depends on levels of hunger + / greed)</div><div>500g puy lentils - boiled in unsalted water from cold until tender, should be around 20 minutes, then drained</div><div>300mls medium / dry white wine</div><div>500mls chicken, duck or pork stock</div><div>300g fresh spinach, drained</div><div>3 medium red onions, peeled, top and tailed and quartered</div><div>A handful of fresh parsley (flat or curly) chopped just before using</div><div>A clove of garlic, crushed</div><div>6 rashers smoked streaky, finely diced</div><div>Juice of half a juicy lemon </div><div>1 carrot, peeled and sliced into rounds</div><div>1 golden onion, finely diced</div><div>Unsalted butter</div><div>Olive oil for cooking</div><div>Extra virgin olive oil for finishing</div><div>Groundnut or vegetable oil </div><div>Sea salt and pepper</div><div><br />
</div><div><b>Method:</b></div><div>- Preheat your oven to 160 degrees, place the quartered onions into a roasting tin, drizzle with olive oil and place into the oven for 1 hour. You're looking for them to get golden and soft, don't let them get too dark</div><div>- Half and hour before the onions are ready to come out, heat a knob of butter and glug of olive oil in a saucepan on a medium heat, when the butter has melted and is beginning to foam add the diced onion, carrot and smoked bacon. Cook for around 15 minutes to colour and soften the onion and colour the bacon</div><div>- Add the lentils and garlic and combine with the onions and bacon, then add the wine, stock and lemon juice, combine and cover, simmer on a low-is heat for around 20 minutes </div><div>- Turn the oven up to 200 degrees</div><div>- Take the lentils off the hob, taste and season with salt and pepper, then decant into an oven proof dish</div><div>- Poke (couldn't think of a better verb) the sausages into the lentils, then place into the oven for 15 minutes for the sausages to cook right the way through </div><div>- Remove from the oven, take out the sausages and stir the spinach and parsley through as much as you can. Put back in the oven for 5 until they wilt, then remove and mix through properly, poke the sausages in again, then the onions and put back into the oven for 10-15 minutes<br />
- Remove from the oven, serve and give a drizzle of extra virgin before eating</div>Secret Diary of a Foodiehttp://www.blogger.com/profile/09878177645636448348noreply@blogger.com0tag:blogger.com,1999:blog-3476504110354805738.post-12538373439466056572012-01-21T17:35:00.000+00:002012-01-21T17:35:18.101+00:00Smokey Mexican meatball soup with Willies Cacao<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg4SYAsnCsjr1qKwxv4P7N4_O1NEe4hP8fuZurCBjp0HwhHAUIWgAw9Il99PCrPG4JC961Uiw_8-bzq6bXsU06NpjWUM6yP6MRnqLz582AgqxklDkTc0iKGc9X-KVTi-PDa7a8cdtKJ7JM/s1600/IMG_8507.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="213" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg4SYAsnCsjr1qKwxv4P7N4_O1NEe4hP8fuZurCBjp0HwhHAUIWgAw9Il99PCrPG4JC961Uiw_8-bzq6bXsU06NpjWUM6yP6MRnqLz582AgqxklDkTc0iKGc9X-KVTi-PDa7a8cdtKJ7JM/s320/IMG_8507.JPG" width="320" /></a></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj1CxVH22nH1kQA3aS4Bzo0gZDpmkThhTdlMgxF96mKUPoTzAlmekC9RxdYQAWl-bBW-PL56yOb2581Dn-FCaBVEHQPhvKBpvfIHrdNxIUVeNDOnL0YCd_LZL314zpv25oeHJXjHDJmpQQ/s1600/IMG_8520.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="213" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj1CxVH22nH1kQA3aS4Bzo0gZDpmkThhTdlMgxF96mKUPoTzAlmekC9RxdYQAWl-bBW-PL56yOb2581Dn-FCaBVEHQPhvKBpvfIHrdNxIUVeNDOnL0YCd_LZL314zpv25oeHJXjHDJmpQQ/s320/IMG_8520.JPG" width="320" /></a></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgmZJgIAP1A5RUHon98OZnIpIrJdWeOuKPfN_EB1c3Ty9RbLprVvb7kFH2mUZNddz5F4bDLZCOa-E-A6W0RqcHaIorFl71f5Qd7Qc4yjollG5cWadn71TtfAXP7u3u5MAckTBaQKicOm10/s1600/IMG_8500.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="213" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgmZJgIAP1A5RUHon98OZnIpIrJdWeOuKPfN_EB1c3Ty9RbLprVvb7kFH2mUZNddz5F4bDLZCOa-E-A6W0RqcHaIorFl71f5Qd7Qc4yjollG5cWadn71TtfAXP7u3u5MAckTBaQKicOm10/s320/IMG_8500.JPG" width="320" /></a></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhHHOefvXdYjvijugXeHHjOFiB6pNotBDGybyANYsicK84yHQA1e9akdqicEvZw3FHwDlfSHnN3kh3AxG8Ngx-vMd7O7p0YTtg5nzKzIc1ojWBkosJajgKRKb53YtIJ26qr4TusMa5tDDY/s1600/IMG_8493.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="213" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhHHOefvXdYjvijugXeHHjOFiB6pNotBDGybyANYsicK84yHQA1e9akdqicEvZw3FHwDlfSHnN3kh3AxG8Ngx-vMd7O7p0YTtg5nzKzIc1ojWBkosJajgKRKb53YtIJ26qr4TusMa5tDDY/s320/IMG_8493.JPG" width="320" /></a></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi5mNrabt0EMNVpo_Fgd1Q5_OwYiuj2mDdNaSoRKXOtI_p9IXeOWux9wnk2hJeN6ZfQsOy7GPDD3kR2PUq5rRT69xxpO7G1gkbh0a0bqnXe9uBESL9RkjlDh_ltk-RqLt_TETqOHRL5-Uk/s1600/IMG_8485.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="213" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi5mNrabt0EMNVpo_Fgd1Q5_OwYiuj2mDdNaSoRKXOtI_p9IXeOWux9wnk2hJeN6ZfQsOy7GPDD3kR2PUq5rRT69xxpO7G1gkbh0a0bqnXe9uBESL9RkjlDh_ltk-RqLt_TETqOHRL5-Uk/s320/IMG_8485.JPG" width="320" /></a></div><div class="separator" style="clear: both; text-align: left;"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><span class="Apple-style-span" style="font-size: large;">Chili con carne is one of my favourite retro dishes.</span> It fits in that category for me because it makes me think of the 70's (not that I was there) and growing up spending time at my grandma and grandpas, therefore giving it a firm place in my food history and heart. </span></div><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><br />
<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">That said, for all that fondness, we don't eat it all that often. Which I think is a bit of a shame and it makes me want to do something slightly different with it to change that - after all, I love the flavours of the dish, I think it's just the format I'm a bit bored with. </span><br />
<br />
<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">Cue a meatball soup. Soup can often be rather straight but meatballs are a great way to inject extra interest into them, and a few variations on the theme have been making an appearance at our house recently. </span><br />
<br />
<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">This might be the kind of soup that appeals especially well to the boys (often found to be soup shirkers). It's hearty, big and beefy, and packed with robust flavours and textures. Plus it's dead easy and quick to do, why not make up a big batch and take the leftovers to work? (You may want to take extra for greedy colleagues who might well fancy a taste). </span><br />
<br />
<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">One of the best bits of this is the special, deep dark smokiness created by the <a href="http://bit.ly/w7gCyr" target="_blank">Willies Cacao</a> Venezuelan Black. At 100% pure cacao it's incredibly powerful, certainly not for noshing on when you have a chocolate craving - this baby needs to be cooked with. Just a few tablespoons of the grated article added to the pot makes a serious difference, I highly recommend it. </span><br />
<br />
<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><b>For four:</b></span><br />
<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">500g minced beef</span><br />
<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">1 green chilli - deseeded if you're not into the hot stuff</span><br />
<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">1 large red chili, finely sliced - deseed again if you don't like it too hot </span><br />
<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">2 red onions, one peeled and finely diced, the other peeled and quartered</span><br />
<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">1 green pepper, finely diced </span><br />
<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">6 ripe tomatoes, diced </span><br />
<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">1 fat clove of garlic </span><br />
<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">100mls pasatta</span><br />
<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">1.5pt cold water</span><br />
<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">5 tablespoons red lentils</span><br />
<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">2 cans kidney beans in chilli sauce</span><br />
<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">3 heaped tablespoons grated Willies Cacao 100%, other pure or very high content cocoa chocolates are probably available but Willies is my preferred </span><br />
<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">1 large bunch fresh coriander</span><br />
<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">4 tablespoons ground cumin </span><br />
<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">Grated rind of 2 juicy limes</span><br />
<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">Juice of one lime</span><br />
<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">Sea salt and black pepper</span><br />
<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">Olive oil and unsalted butter for cooking </span><br />
<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">Natural yogurt or sour cream to serve </span><br />
<br />
<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><b>Method:</b></span><br />
<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">- Into a food processor place 3/4 of the coriander, 1 tablespoon cumin, the quartered onion, garlic clove, the half green chili, lime rind, several good scrunches of salt (be generous) and blitz until smooth. Then add the minced beef and blitz again until it's all minced and all the ingredients combined</span><br />
<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">- Using your hands form the mixture into balls, you should get around 20 of them depending on the size you make them, set aside on a plate</span><br />
<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">- Into a deep bottomed saucepan add a knob of butter, glug of oil and once it starts foaming on a medium heat add the onion, cook for a couple of minutes to start the softening of it, then add the green pepper. Cook together for around 10 minutes until both are really softening and the onion turning golden - you'll need to stir frequently to stop it catching</span><br />
<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">- Now add the ground cumin, stir to combine and after a couple of minutes add the diced tomatoes, half the red chili, both tins of kidney beans, lentils and water - stir to combine then put the lid on the pan and leave until it gets to the simmer. Once this has happened you'll want to leave it for around 30 minutes for the lentils to cook through </span><br />
<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">- Whilst this is happening, place a knob of butter and glug of olive oil into a frying pan and once it starts foaming on a high heat, add the meatballs - spacing them apart, don't let them get too close or they'll steam rather than fry, so depending on the size of your frying pan you may need to do this in batches</span><br />
<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">- Turn them a few times so they become nice and dark on several sides, then remove them from the pan and set aside</span><br />
<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">- When your soup has been cooking around 30 minutes and the lentils are cooked, add the lime juice and enough salt to season - you'll know by the taste how much it needs, but a good few scrunches should do it</span><br />
<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">- Now place the meatballs into the soup and put the lid on, poach for 6 minutes and then serve. A dollop of yogurt (if you're good) or sour cream (if you aren't) and a pinch of red chilli </span></span>Secret Diary of a Foodiehttp://www.blogger.com/profile/09878177645636448348noreply@blogger.com7tag:blogger.com,1999:blog-3476504110354805738.post-68224857044103427662012-01-15T21:30:00.000+00:002012-01-15T21:30:20.910+00:00Roasted pepper, tomato and red lentil soup with crisp chorizo and black garlic<div class="separator" style="clear: both; text-align: center;"></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh3Z4hdAhIZnbghlbufQKsT6mbzoeUJGmzJb7Aw1iByfFCZf4Ol0zxEc7ko0BYKP6Z5ZMaZ_RHFTVmfWGdfJRfpRAJCsIFHMAGVBzfEUL-cEfFaDeyHVZ93OXiB9YRAUo_CZnQXW4gZrCo/s1600/IMG_8270.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="213" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh3Z4hdAhIZnbghlbufQKsT6mbzoeUJGmzJb7Aw1iByfFCZf4Ol0zxEc7ko0BYKP6Z5ZMaZ_RHFTVmfWGdfJRfpRAJCsIFHMAGVBzfEUL-cEfFaDeyHVZ93OXiB9YRAUo_CZnQXW4gZrCo/s320/IMG_8270.JPG" width="320" /></a></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgTNsXJOh5Ju8wKVfXZuhGfVS7inxo8kCO_Rph0RfKv3utdNmsqEifW9-uA7OIZbViwMApm2dSQ22uclVn7EyWtzT6YOLvtvb2cl-5Z0UzTfKh5RMq68X0kE1PI0lzDZfV-4uROycsIRzw/s1600/IMG_7749.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="213" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgTNsXJOh5Ju8wKVfXZuhGfVS7inxo8kCO_Rph0RfKv3utdNmsqEifW9-uA7OIZbViwMApm2dSQ22uclVn7EyWtzT6YOLvtvb2cl-5Z0UzTfKh5RMq68X0kE1PI0lzDZfV-4uROycsIRzw/s320/IMG_7749.JPG" width="320" /></a></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjfvRF-6rUFxRKstlOLaB7cbLhfALZOmD69e3KgvNJBpl1EGSNkQ0bzGhJMjbGGhtkoFOa-65n8oGzSnmVFvbHvmuuC5OHCTKnrQEte4h9BbWjEzO62Uy-MfWPAyl7TMCUKg9XWaUlSNbo/s1600/IMG_7928.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="213" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjfvRF-6rUFxRKstlOLaB7cbLhfALZOmD69e3KgvNJBpl1EGSNkQ0bzGhJMjbGGhtkoFOa-65n8oGzSnmVFvbHvmuuC5OHCTKnrQEte4h9BbWjEzO62Uy-MfWPAyl7TMCUKg9XWaUlSNbo/s320/IMG_7928.JPG" width="320" /></a></div><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><span class="Apple-style-span" style="font-size: large;">It's no secret I've been ill this week.</span> I've tried to keep a lid on my moaning but lets be honest, when you're feeling rotten that can be a difficult task. </span><br />
<br />
<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">However, today I woke up feeling much better than I have been doing, and to celebrate this and my sore throat leaving me I decided to take a walk. My travels in Didsbury predictably took me round the charity shop circuit, where I chanced upon some cute little plates and bone handled knives and forks, all tarnished and loved looking. I snapped them up immediately. </span><br />
<br />
<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">To go with my bargain buys I decided to make a bargain dinner. This soup is very easy and economical but still has some extra added interest in the form of the black garlic. I used it to finish the dish, adding it to the top of the soup along with some more crispy chorizo. </span><br />
<br />
<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">Black garlic is a recent discovery in our house and it's one that's set to stay. It really is jet black, and you can eat it straight from the bulb. It's rather curious, squidgy and sweet, tasting like a cross between licorice and pickled onion. Yes I realise that flavour combo sounds vile, but it's honestly quite tasty and moreish, buy some and see what you think. </span><br />
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<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><b>For two:</b></span><br />
<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">600g fresh tomatoes - any kind you like but make sure they're red</span><br />
<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">1 large red onion, peeled and quartered </span><br />
<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">1 fat clove of regular garlic, peeled </span><br />
<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">2 roasted red peppers - roast your own until they begin to char or used ones from a jar</span><br />
<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">3 handfuls red lentils, brought to the boil from cold water then drained and set aside, reserving 300mls of their cooking water</span><br />
<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">A small glass of red wine</span><br />
<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">1 tsp red wine vinegar / rice vinegar </span><br />
<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">3 cooking chorizo, peeled, diced and fried in a dry pan until they char at the edges</span><br />
<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">2 cloves of black garlic, skin removed and finely sliced - you'll find black garlic in Sainsburys next to the regular garlic</span><br />
<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">2 tablespoons creme fraiche </span><br />
<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">Virgin olive oil </span><br />
<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">500mls water - more if you like your soup more loose, less if you like it thicker </span><br />
<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">Extra virgin olive oil </span><br />
<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">Sea salt and black pepper</span><br />
<br />
<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><b>Method:</b></span><br />
<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">- Preheat your oven to 200degrees</span><br />
<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">- Place the tomatoes, red onion and regular garlic into a roasting pan, give a liberal douse of olive oil, scrunch of seasoning and place into the oven for 45 minutes, giving an occasional shake - you're looking for them to colour up nicely but not turn totally - see pic above for a guide</span><br />
<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">- Whilst cooking place the roasted red peppers, half the chorizo, red wine and vinegar into a food processor, once the tomatoes and onions are ready remove them from the oven, pop them into the food processor too and blitz</span><br />
<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">- The soup is pretty rustic but still a relatively smoothish consistency, if you like yours much thinner, simply pass through a sieve after</span><br />
<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">- Pop the soup mix into a deep bottomed saucepan and onto a medium heat, add the remaining water, lentils and their reserved cooking water, and cook for around 8 minutes with the lid on and on a medium heat until cooked through</span><br />
<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">- Ladle into bowls, top with the creme fraiche, a glug of your favourite extra virgin olive oil, the remaining diced crisp chorizo and black garlic slices - eat with some warm bread and a glass of your favourite </span>Secret Diary of a Foodiehttp://www.blogger.com/profile/09878177645636448348noreply@blogger.com0tag:blogger.com,1999:blog-3476504110354805738.post-18589686024503361562012-01-15T19:27:00.000+00:002012-01-15T19:27:40.040+00:00Prawn ramen with miso, homemade dashi and carrot noodle dressing<div class="separator" style="clear: both; text-align: center;"></div><div class="separator" style="clear: both; text-align: center;"></div><div class="separator" style="clear: both; text-align: center;"></div><div class="separator" style="clear: both; text-align: center;"></div><div class="separator" style="clear: both; text-align: center;"></div><div class="separator" style="clear: both; text-align: center;"></div><div class="separator" style="clear: both; text-align: center;"></div><div class="separator" style="clear: both; text-align: center;"></div><div class="separator" style="clear: both; text-align: center;"></div><div class="separator" style="clear: both; text-align: center;"></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgeb3XZT9BGqr4OBbVI2xSai_7X2fgBGsmW8g41AzeOdDZUInAHsebJJKRlGxDXCRdBVevHS3gSDPK7emwPBO85ivC_raPkEQNpo4cylAxEngOVen7Xux7NZSTJ6H407zzoMmfUompnrhg/s1600/IMG_8017.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="213" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgeb3XZT9BGqr4OBbVI2xSai_7X2fgBGsmW8g41AzeOdDZUInAHsebJJKRlGxDXCRdBVevHS3gSDPK7emwPBO85ivC_raPkEQNpo4cylAxEngOVen7Xux7NZSTJ6H407zzoMmfUompnrhg/s320/IMG_8017.JPG" width="320" /></a></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhkrCWbC1eYUf2IiYpdFTi3OrtY-LaGMFVLU2AbsagkMMiH5Fzwub7o-GixCnTVwAF2sd1SNB_WfJz_qnSXHECIUggB183y3FpWgcPw1GbAYpN2sEsx4oG5Dv6NBMVPvh51EttNmxKQrR4/s1600/IMG_8007.JPG" imageanchor="1" style="margin-left: 1em; 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margin-right: 1em;"><img border="0" height="213" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEga3VFoDEUl1AxogwsPQ7dWTRblpwSCc-yiEhmIan3N0ymVWzy_u94jtRZkbs82mv9RxA-pO6jRL9jJhnzmtR6d9J4P6qCLw9DVa3bEuDdLFLYmpUieE7HEBIN1POE_JLvuAL32nOmN2uw/s320/IMG_7980.JPG" width="320" /></a></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh17O9DCQ698iGqX2cR3f2MCXJBf0FuRRJqQy9UIxYUFZIDCa3PpAdcB4iu3FyMM9yFofp6ghqyod1z_ReGachLUbDqNQLv7L2lPyM08hvX2CP8P-JXtm3N5dG7asg_52lQu9jHcrkKXp8/s1600/IMG_7917.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="213" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh17O9DCQ698iGqX2cR3f2MCXJBf0FuRRJqQy9UIxYUFZIDCa3PpAdcB4iu3FyMM9yFofp6ghqyod1z_ReGachLUbDqNQLv7L2lPyM08hvX2CP8P-JXtm3N5dG7asg_52lQu9jHcrkKXp8/s320/IMG_7917.JPG" width="320" /></a></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhVbegMD1D0Hd6Xx6K8PAoq5m6YzKXI-aKYtSHh_zKLd5ZAC3bGKX_W0-BUh2qrrlaU8VifXgcKT-TmsuoBR59LHUxxQOCuCDX7SmMovIErruMnWm0NrQjuq1tW0KDIT11TsMREXWdnozg/s1600/IMG_7814.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="213" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhVbegMD1D0Hd6Xx6K8PAoq5m6YzKXI-aKYtSHh_zKLd5ZAC3bGKX_W0-BUh2qrrlaU8VifXgcKT-TmsuoBR59LHUxxQOCuCDX7SmMovIErruMnWm0NrQjuq1tW0KDIT11TsMREXWdnozg/s320/IMG_7814.JPG" width="320" /></a></div><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><span class="Apple-style-span" style="font-size: large;">A noodle dish of epic proportions. </span>Not mine specifically - I mean ramen generally. </span><br />
<br />
<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">If you're a noodle addict (like me) you'll know what I mean, this is one of the best noodle dishes you can get. It contains delicious umami flavour, slurpy broth and long and slinky and wiggly noodles all spiked with prawns and crab sticks, a bit of Japanese seven spice pepper and some greens. Food for me doesn't get much more fulfilling. </span><br />
<br />
<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">This time I've used giant prawns and crab sticks. Yeah, the 'crab' sticks are pretty low rent, but there isn't a Japanese restaurant (authentic or otherwise) that I've been to which does this dish without them, and who am I to say what goes. </span><br />
<br />
<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">This dish is only complex in getting hold of some of its ingredients, it's not remotely difficult to put together once you've got them. </span><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">If you don't live near / frequent an oriental supermarket very often then make life easy by ordering them all online and have them sent to you directly. You won't regret it. </span><br />
<br />
<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><i><b>What is ramen?</b></i></span><br />
<br />
<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">'Ramen' isn't actually a type of noodle (as I originally thought), it's the name for a dish of broth containing noodles. You can use all kinds of noodles to create ramen apparently, and soba are quite common - these are what I've used here. </span><br />
<br />
<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><i><b>What about dashi?</b></i></span><br />
<br />
<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">It's a liquor used as a stock base and base for dipping sauces and you can make it from several things. For ramen soup I create it using katsuobushi </span><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">and kombu or wakame, the lattter two are dried seaweeds and you can use either. The former is </span><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">known as the flavour of Japan, it's dried, boiled and repeatedly smoked skipjack tuna, which is then shaved so thin that it's almost transparent, carrying the most intense and fragrant smoked fish aroma. Also known as bonito flakes, and you buy them ready shaved.</span><br />
<br />
<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">The flavour these two ingredients create can't be substituted for anything else, and without it this dish won't taste authentic, but apparently dashi granules are readily available if you don't fancy making the real thing (though I promise it's easy once you have the two component parts). </span><br />
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<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><i><b>Is the liquor dashi alone?</b></i></span><br />
<br />
<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">Once the dashi is ready I strain it into a deep bottomed saucepan over both white and red miso paste to complete the soup base. </span><br />
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<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">White miso is reasonably sweet (and savoury at the same time) and brown miso is very savoury indeed, and together they make a great mix. I know for certain that brown miso is available in Sainsburys, but you may need that oriental supermarket for the white variety. </span><br />
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<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><i><b>And finally, those carrot noodles...</b></i></span><br />
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<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">Making the carrot noodles is done using a strange piece of kitchen equipment that looks like it belongs to the 1970's. Mine is from Amazon, it's called a 'vegetable spiralizer' if you fancy having a look and perhaps getting one. If you don't but you still want carrot for this dish then simply use a fine grater, it doesn't give the same look but the taste is still there and thats what really counts. </span><br />
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<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">And there's only one final thing to say about this noodle dish now... <b><i>Amie...this is for you x</i></b></span><br />
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<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><b>For two and miso dashi stock leftover for another day: </b></span><br />
<div class="separator" style="clear: both; text-align: center;"></div><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">Two large handfuls dried bonito flakes</span><br />
<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">1 large handful dried wakame</span><br />
<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">2.5l cold water</span><br />
<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">2 tbs white miso paste</span><br />
<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">2 tbs red miso paste</span><br />
<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">A handful fresh coriander leaves</span><br />
<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">2 spring onions, cut lengthways</span><br />
<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">One carrot, peeled and grated or spiralized </span><br />
<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">6 giant raw tiger prawns</span><br />
<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">6 crab sticks, cut in half</span><br />
<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">2 handfuls fresh, washed spinach leaves</span><br />
<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">Japanese seven spice pepper - known as 'shichimi'</span><br />
<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">3 packets fresh ramen noodles</span><br />
<br />
<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><b>Method:</b></span><br />
<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">- Place the bonito flakes and wakame into a deep bottomed saucepan and top with 2l cold water, bring to the boil and once rolling, reduce so it doesn't boil over and keep it going for 30 minutes</span><br />
<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">- While this is happening take another deep bottomed saucepan and put the miso pastes into it, set aside</span><br />
<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">- Grate / spiralise your carrot now, then by hand mix it all up with the coriander and spring onion, creating two 'balls' of carrot dressing</span><br />
<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">- Put a pan of boiling water on the hob to boil ready to do your noodles in</span><br />
<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">- When the dashi is ready strain it through a sieve directly over the miso pastes in the other saucepan, discard the contents of the sieve and stir the soup base to make sure all the miso pastes dissolve, leave on a medium heat to come to a simmer</span><br />
<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">- While this is happening, the pan of water should now be boiling, place the noodles in there at the same time as dropping the raw prawns and crab sticks into the soup liquor. Bring both the soup and noodle pan back to boiling and use some cooking chopsticks or a fork to gently break up the noodles. After a few minutes the noodles should be done so strain and set aside, once the prawns have turned pink in a simmering pan you can turn the pan off</span><br />
<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">- Get your ramen bowls, or just big bloody soup bowls - hell, use a serving dish if you're a greedy guts like me - and place your fresh spinach into the bottom</span><br />
<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">- Now top the greens with the strained noodles, followed by ladles of the soup broth and seafood, finished with the carrot bundles and a sprinkle of Japanese seven spice seasoning </span>Secret Diary of a Foodiehttp://www.blogger.com/profile/09878177645636448348noreply@blogger.com1tag:blogger.com,1999:blog-3476504110354805738.post-91390371871843538152012-01-08T17:38:00.001+00:002012-01-08T17:39:25.500+00:00Italian wedding soup with mini lemon, basil and chicken meatballs<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjLeM2giGD7PwojLx-hQki5JjkYBm6ZA2rdcODcckqlssizXnk7j7GLxqM3lDgWzoPwlB3M1FbIcRpPmCNa9zMbuHkEc5-zHP36mbOUI7E41rTxVayDkI-E3A2QbNVoDhS-1Mi0J5VeVYE/s1600/P1150594.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjLeM2giGD7PwojLx-hQki5JjkYBm6ZA2rdcODcckqlssizXnk7j7GLxqM3lDgWzoPwlB3M1FbIcRpPmCNa9zMbuHkEc5-zHP36mbOUI7E41rTxVayDkI-E3A2QbNVoDhS-1Mi0J5VeVYE/s320/P1150594.JPG" width="320" /></a></div><div class="separator" style="clear: both; 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text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjnoF6hT3F5gAYf8-aSsUVlWlJEhKtIUJwz8TuXcN7fmQdjnrK4rsB9fRTDiuZ3qkQd9kBYRv2EkRu_IQkl53n8JpktDimj3XoAnAFsZQB0wl_Fsq8SRo_iN2620R9XDEib1L__Ohdpznc/s1600/P1150572.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjnoF6hT3F5gAYf8-aSsUVlWlJEhKtIUJwz8TuXcN7fmQdjnrK4rsB9fRTDiuZ3qkQd9kBYRv2EkRu_IQkl53n8JpktDimj3XoAnAFsZQB0wl_Fsq8SRo_iN2620R9XDEib1L__Ohdpznc/s320/P1150572.JPG" width="320" /></a></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj4NRzscROtv0XFab2RofNz4viX2ZgIegx6HPrwEIUuNJv4Twtpg8eihL718ZeWab63pyeOhDSQGtb_1PrwnKkHmBo7M2xvyH7LxHYuPb4D1WL4MoZwmOGvz5a_nYwAxsU1eQYXmmKlgRs/s1600/P1150567.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj4NRzscROtv0XFab2RofNz4viX2ZgIegx6HPrwEIUuNJv4Twtpg8eihL718ZeWab63pyeOhDSQGtb_1PrwnKkHmBo7M2xvyH7LxHYuPb4D1WL4MoZwmOGvz5a_nYwAxsU1eQYXmmKlgRs/s320/P1150567.JPG" width="320" /></a></div><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><span class="Apple-style-span" style="font-size: large;">Happy new year dear blog reader...</span>I hope your festivities were as food and drink filled (and fueled) as mine.</span><br />
<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><br />
<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">If like me, you're one of the millions of people now feeling a little wobblier than usual and craving healthier nosh, you may be kicking off your new years eatings in the same way. </span><br />
<br />
<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">Eating delicious and interesting food is important to me all year round, and I certainly don't believe that being 'good' has to mean being boring. At the moment our house is seeing the return of winter salads, broths, slinky vegetable crammed soups, and oriental aromatics. And these and a little extra gym time are already helping feelings of normality to return. </span><br />
<br />
<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">If you haven't tried this soup before I urge (actually, I plead) you to give it a go - once you discover how easy and tasty it is I'm confident it will make its way into your regular dish repertoire. </span><br />
<br />
<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">This Italian soup is usually laced with more indulgent ingredients - the delightfully salty percorino cheese, Parmesan, chicken sausage, eggs and breadcrumbs, I miss them out in my version of this classic but not to the detriment of the dish - the broth packs a punch, the fluffy little meatballs are aromatic and juicy, and the overall dish feels both healthy and delicious. </span><br />
<br />
<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><b>For two and some leftover for the next day (unless you scoff it all, which is a distinct possibility)</b></span><br />
<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">3 large / 4 regular carrots, peeled and top and tailed, top and tailed and grated. I use my food processor for this, on the fine setting</span><br />
<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">2 celery stalks, top and tailed and grated the same as the carrots</span><br />
<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">4/5 handfuls small pasta shapes - I used cavatelli but orzo or your favourite small shape will work too</span><br />
<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">350g skinless and boneless chicken thighs (or breast if you prefer, but thighs are cheaper, tastier and more succulent)</span><br />
<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">A large handful fresh basil </span><br />
<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">1 large red or golden onion, half finely diced, the remaining half left whole</span><br />
<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">A fat clove of garlic, smoked if you have it but if not don't worry</span><br />
<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">The rind of one unwaxed lemon </span><br />
<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">Sea salt and black pepper</span><br />
1.5l chicken stock - if you aren't using fresh stock I'd suggest using pork stock cubes, they have a far better and more authentic taste than chicken cubes<br />
A large glass of dry white wine<br />
Unsalted butter<br />
Olive oil for frying<br />
Extra virgin olive oil for drizzling<br />
A couple of handfuls fresh spinach<br />
<br />
<b>Method:</b><br />
<i>Start by making the dumplings</i><br />
- Into a food processor place the lemon rind, chicken, basil, half onion, garlic, and lots and lots of salt and pepper. Blitz for a minute or two so the mixture is finely and thoroughly chopped and mixed<br />
- Form into small balls, you should be able to get 12 or more out of the mix, depending on the size you make them, and set aside on a plate<br />
- Once you've used all the mix to make the balls, place a knob of unsalted butter and glug of cooking olive oil into a frying pan and turn it onto a high heat. When the butter starts to foam place the meatballs into the pan. Cook them on all sides, you're looking to get them nice and brown, this should take around 10-15 minutes depending on your hob (am having to work on electric at the minute which seems to take a bit longer to do things) once nice and golden remove and set aside<br />
<i><br />
<i>Now onto the soup</i><br />
- In a deep bottomed saucepan place another knob of butter and glug of cooking olive oil. Bring to temperature on a medium-high heat and once the butter begins to lightly foam, add the chopped onion<br />
- Cook for around 6-7 minutes, stirring continuously, and once the onion begins to turn translucent (not brown) you want to add the carrot and celery. Stir and cook for a few minutes, then add the wine, stock, generous scrunch of pepper<br />
- Bring to the boil and then add the pasta - make a note of the timings as 5 minutes before the pasta is done you'll need to add the meatballs to the pan to poach through<br />
- Into the bowls you're eating from place a handful of fresh spinach (the hot liquor of the soup will cook the spinach through and keep its colour)<br />
- When the dumplings are ready - a clue is that they'll float to the top of the pan, it should take just 5 minutes on a high heat - take the pan off the heat and ladle the soup and meatballs over the bowls with spinach<br />
- Give a glug of your favourite extra virgin olive oil and eat<br />
<br />
<br />
</i></span>Secret Diary of a Foodiehttp://www.blogger.com/profile/09878177645636448348noreply@blogger.com2tag:blogger.com,1999:blog-3476504110354805738.post-23272183043968902072011-12-23T18:16:00.000+00:002011-12-23T18:16:33.537+00:00Syrup for Fizz<div class="separator" style="clear: both; text-align: center;"></div><div class="separator" style="clear: both; text-align: center;"><a href="http://2.bp.blogspot.com/-vONqSZr_dK0/TvS-zHuJklI/AAAAAAAABoY/ZJD7qvLLj2s/s1600/P1150419.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="http://2.bp.blogspot.com/-vONqSZr_dK0/TvS-zHuJklI/AAAAAAAABoY/ZJD7qvLLj2s/s320/P1150419.JPG" width="240" /></a></div><div class="separator" style="clear: both; text-align: center;"><a href="http://2.bp.blogspot.com/-TpUnhoP8C1E/TvS-uF36iII/AAAAAAAABoQ/BD7BIH88_-Q/s1600/P1150386.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="http://2.bp.blogspot.com/-TpUnhoP8C1E/TvS-uF36iII/AAAAAAAABoQ/BD7BIH88_-Q/s320/P1150386.JPG" width="320" /></a></div><div class="separator" style="clear: both; text-align: center;"><a href="http://2.bp.blogspot.com/-zIK1x7A2G08/TvS-pDCikjI/AAAAAAAABoI/lps-b0eDlls/s1600/P1150338.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="http://2.bp.blogspot.com/-zIK1x7A2G08/TvS-pDCikjI/AAAAAAAABoI/lps-b0eDlls/s320/P1150338.JPG" width="320" /></a></div><div class="separator" style="clear: both; text-align: center;"><a href="http://4.bp.blogspot.com/-qtpVPCbmUF8/TvS-kZ8LY_I/AAAAAAAABoA/NAdEC_IwnSs/s1600/P1150329.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="http://4.bp.blogspot.com/-qtpVPCbmUF8/TvS-kZ8LY_I/AAAAAAAABoA/NAdEC_IwnSs/s320/P1150329.JPG" width="320" /></a></div><div class="separator" style="clear: both; text-align: center;"><a href="http://3.bp.blogspot.com/-W8mrZ0OHMz8/TvS-fKlDLDI/AAAAAAAABn4/tdh9i_arzXs/s1600/P1150328.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="http://3.bp.blogspot.com/-W8mrZ0OHMz8/TvS-fKlDLDI/AAAAAAAABn4/tdh9i_arzXs/s320/P1150328.JPG" width="320" /></a></div><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><span class="Apple-style-span" style="font-size: large;">I've been very ready and prepared this Christmas. </span>Gifts, get-togethers, decorations, tunes, I even sent out cards (first time since leaving school, which was, ahem, some years ago). But despite all my festive planning smugness, there was one thing I'd forgotten. </span><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">Lucky I had my lovely friend Holly to remind me of its existence: Syrup for Fizz. </span><br />
<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><br />
<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">You'll recognise Holly (blogger aka <a href="http://www.recipesfromanormalmum.com/">Recipes From a Normal Mum</a>) from this years BBC2 show, The Great British Bake Off. She got to the competition final and was an all round superstar - her gingerbread house was a particular thing of envy. </span><br />
<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><br />
<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">Since finishing the Bake Off Holly's been getting involved with several exciting projects, one of which is presenting a show this week on BBC Radio Leicester. And earlier this week she asked if I'd like to come on the show to share a special Christmas recipe of mine. If you fancy a listen to my five minutes on air just click here: </span></span></span><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><a href="http://bbc.in/sxNfud">http://bbc.in/sxNfud</a><br />
<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><br />
<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">I made this recipe for the first time a couple of years ago, ahead of a house party held by Holly and her husband, Stu, and I wanted to create a festive drink that was chilled. Don't get me wrong, I love gluvine, vin chaud and mulled wine, but I also do like a glass of fizz (or two...) and I wanted to combine the feeling of Christmas with the chilled bubbles I adore.</span><br />
<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><br />
<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">The syrups flavours are wonderfully festive in their combination; cranberries, ground ginger, cloves, star anise, cinnamon, sugar and black peppercorns, for me they epitomise the flavours of Christmas and really do enhance affordable fizz. I like to use the syrup in Cava and Prosecco, Champagne of course works beautifully too, but it somehow seems wrong to adulterate those expensive, fizzy bubbles with this delicious, shiny pink syrup. </span><br />
<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><br />
<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><b>For one jar of syrup:</b></span><br />
<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">300g fresh cranberries</span><br />
<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">350g golden caster sugar</span><br />
<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">1 fat vanilla pod</span><br />
<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">3 heaped tablespoons ground ginger</span><br />
<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">10 cloves</span><br />
<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">2 teaspoons black peppercorns</span><br />
<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">7 star anise</span><br />
<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">2 cinnamon sticks</span><br />
<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">1l water</span><br />
<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><br />
<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><b>Method:</b></span><br />
<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">- Place all the ingredients into a pan and bring to the boil when covered, once boiling reduce to a medium heat so the pan is simmering and remove the lid, cook down for between 45 minutes and an hour</span><br />
<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">- When the mixture has reached a runny honey like thickness remove it from the heat, pass through a sieve and leave to cool</span><br />
<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">- Once cold decant into a jar for storage</span><br />
<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">- For use, place a teaspoon of the mix into the base of a Champagne flute or saucer, then top with fizz and glug. The syrup collects a little at the bottom of the glass so you may want to swizzle it a little to get the flavours running through it </span></span></span></span></span></span></span></span></span></span></span>Secret Diary of a Foodiehttp://www.blogger.com/profile/09878177645636448348noreply@blogger.com2tag:blogger.com,1999:blog-3476504110354805738.post-12905625984243351592011-12-17T18:01:00.000+00:002012-05-22T16:13:36.032+01:00Star anise rosé veal stuffed baby squid in romesco sauce<span class="Apple-style-span" style="font-family: Georgia, "Times New Roman", serif;"><span class="Apple-style-span" style="font-size: large;"></span></span><span class="Apple-style-span" style="font-family: Georgia, "Times New Roman", serif;"><span class="Apple-style-span" style="font-size: large;">It may not be very festive, </span>but this little dish brought a welcome dash of Spanish sun to a dark wintery lunchtime. I ate this and imagined being in San Sebastian's pintxos filled old town, or Barcelona scoffing them along side little tumblers of red wine, rather than chilly Didsbury still wearing my pyjamas (big night last night). </span> <br />
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<span class="Apple-style-span" style="font-family: Georgia, "Times New Roman", serif;"><br /></span><br />
<div>
<span class="Apple-style-span" style="font-family: Georgia, "Times New Roman", serif;">The squid are poached gently in the volcanic coloured romanesco sauce until they're tender and soft, the star anise scented veal warm, fragrant and hearty. And as well as tasting great, they look good on the plate - I'd happily dish this delicious and different dish up at a dinner party as a starter. </span></div>
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<span class="Apple-style-span" style="font-family: Georgia, "Times New Roman", serif;"><br /></span></div>
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<span class="Apple-style-span" style="font-family: Georgia, "Times New Roman", serif;">Romanesco is a rich sauce that's easy to make - using smoked paprika, roasted peppers, hazlenuts, red wine vinegar and bread. The texture is thick and there's a slightly sweet taste to it on account of the peppers and nuts, but the vinegar and paprika cut through it giving it balance. If you get bored of making a regular tomato sauce for pasta or fish then give this a crack - it'd be fab run through spaghetti or over salmon before baking. </span></div>
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<span class="Apple-style-span" style="font-family: Georgia, "Times New Roman", serif;"><br /></span></div>
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<span class="Apple-style-span" style="font-family: Georgia, "Times New Roman", serif;">Now, I'm not going to lie to you, this dish is a little tricky to make and you will need a food processor to do it. It's not that it's complex, just a little fiddly. Firstly, try and get baby squid that are all cleaned and ready for you, if you end up with squid like mine you'll need to spend some time cleaning them, and then the filling of the them is tricky - use a piping bag if you can, otherwise use the end of a teaspoon. </span></div>
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<span class="Apple-style-span" style="font-family: Georgia, "Times New Roman", serif;"><br /></span></div>
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<span class="Apple-style-span" style="font-family: Georgia, "Times New Roman", serif;"><b>For two:</b></span></div>
<div>
<span class="Apple-style-span" style="font-family: Georgia, "Times New Roman", serif;"><i>The squid and their stuffing - </i></span></div>
<div>
<span class="Apple-style-span" style="font-family: Georgia, "Times New Roman", serif;">10 baby squid tubes - completely cleaned and rinsed</span></div>
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<span class="Apple-style-span" style="font-family: Georgia, "Times New Roman", serif;">300g rosé veal mince, mine is from <a href="http://www.heavesfarmveal.co.uk/">Heaves Farm Veal</a>. They deliver the veal to your door, but if you want to make it before you have chance to buy any, pork or a pork and beef mix would work very well</span></div>
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<span class="Apple-style-span" style="font-family: Georgia, "Times New Roman", serif;">200mls pasatta</span></div>
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<span class="Apple-style-span" style="font-family: Georgia, "Times New Roman", serif;">4 star anise</span></div>
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<span class="Apple-style-span" style="font-family: Georgia, "Times New Roman", serif;">200mls white wine</span></div>
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<span class="Apple-style-span" style="font-family: Georgia, "Times New Roman", serif;">One red onion, finely diced</span></div>
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<span class="Apple-style-span" style="font-family: Georgia, "Times New Roman", serif;">One clove of garlic, finely diced</span></div>
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<span class="Apple-style-span" style="font-family: Georgia, "Times New Roman", serif;">Sea salt and black pepper</span></div>
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<span class="Apple-style-span" style="font-family: Georgia, "Times New Roman", serif;">Unsalted butter and olive oil for frying</span></div>
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<span class="Apple-style-span" style="font-family: Georgia, "Times New Roman", serif;">Cocktail sticks</span></div>
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<span class="Apple-style-span" style="font-family: Georgia, "Times New Roman", serif;"><i>The romanesco sauce - </i></span></div>
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<span class="Apple-style-span" style="font-family: Georgia, "Times New Roman", serif;">1 slice stale bread (crustless) blitzed into breadcrumbs</span></div>
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<span class="Apple-style-span" style="font-family: Georgia, "Times New Roman", serif;">2 red peppers, diced roughly</span></div>
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<span class="Apple-style-span" style="font-family: Georgia, "Times New Roman", serif;">100mls olive oil </span></div>
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<span class="Apple-style-span" style="font-family: Georgia, "Times New Roman", serif;">50g hazelnuts</span></div>
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<span class="Apple-style-span" style="font-family: Georgia, "Times New Roman", serif;">Half a teaspoon smoked paprika</span></div>
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<span class="Apple-style-span" style="font-family: Georgia, "Times New Roman", serif;">One clove of garlic </span></div>
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<span class="Apple-style-span" style="font-family: Georgia, "Times New Roman", serif;">Six medium tomatoes</span></div>
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<span class="Apple-style-span" style="font-family: Georgia, "Times New Roman", serif;">One teaspoon red wine vinegar </span></div>
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<span class="Apple-style-span" style="font-family: Georgia, "Times New Roman", serif;">Sea salt and black pepper </span></div>
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<span class="Apple-style-span" style="font-family: Georgia, "Times New Roman", serif;"><br /></span></div>
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<span class="Apple-style-span" style="font-family: Georgia, "Times New Roman", serif;"><b>Method:</b></span></div>
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<span class="Apple-style-span" style="font-family: Georgia, "Times New Roman", serif;">- Preheat your oven to 200 degrees, lightly oil the red peppers and roast for 30 minutes until they've softened a little</span></div>
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<span class="Apple-style-span" style="font-family: Georgia, "Times New Roman", serif;">- Whilst they're cooking, gently sauté the onion on a medium heat until translucent, add the garlic at the end and when you can smell the aroma come out of the pan, add the veal. Brown the veal on all sides before adding a generous scrunch of salt and pepper, the wine, pasatta and star anise. Stir and cover, cook on a low to medium heat for 30 minutes.</span></div>
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<span class="Apple-style-span" style="font-family: Georgia, "Times New Roman", serif;">- Once ready, discard the star anise then remove the mix from the pan and blitz in a food processor briefly to make the mix a little finer, if you don't do this you'll find getting the mince inside the squid is near impossible. Set aside to cool</span></div>
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<span class="Apple-style-span" style="font-family: Georgia, "Times New Roman", serif;">- Place all the sauce ingredients into the food processor and blitz continuously until smooth and thick, transfer to a pan with a lid</span></div>
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<span class="Apple-style-span" style="font-family: Georgia, "Times New Roman", serif;">- Now for the stuffing of the squid, carefully either spoon the veal mix into the pockets or pop it all into a piping bag and fill them that way - much quicker. Ensure you squeeze the mix right down to the end of the squid so you fill them up so they're nice and plump - then using a sewing action, secure them closed with a cocktail stick</span></div>
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<span class="Apple-style-span" style="font-family: Georgia, "Times New Roman", serif;">- Once you've done them all they'll be likely to have bits of the mix all over them, give them a rinse so they're clean, then place them into the sauce and put the lid on. Turn the sauce onto a low heat and cook them for 20 minutes - you must cook them very very gently as otherwise they'll burst. Turn them over a few times during cooking to make sure they're evenly cooked through</span></div>
<div>
<span class="Apple-style-span" style="font-family: Georgia, "Times New Roman", serif;">- Serve with a glug of your favourite extra virgin olive oil and remember sunny days in Spain </span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgAFP_3AAq3Txsuwi5YZumUNlSe5J3LQVaTev_IONifZoCzIt7nk6uu6EwXYUI1KaGGfna2CVB9pWkBgILpAVTdJxLLUf-tGIfDOSq46MR3ZGXCy241LeHRf7gUREV4EabTs2D6mI7GbkM/s1600/P1150174.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgAFP_3AAq3Txsuwi5YZumUNlSe5J3LQVaTev_IONifZoCzIt7nk6uu6EwXYUI1KaGGfna2CVB9pWkBgILpAVTdJxLLUf-tGIfDOSq46MR3ZGXCy241LeHRf7gUREV4EabTs2D6mI7GbkM/s320/P1150174.JPG" width="320" /></a></div>Secret Diary of a Foodiehttp://www.blogger.com/profile/09878177645636448348noreply@blogger.com0tag:blogger.com,1999:blog-3476504110354805738.post-36683948456330339472011-11-27T21:08:00.000+00:002011-11-27T21:08:21.357+00:00Homemade black fettuccine with lemon buttered clams and tiger prawns, and roasted fennel<div class="separator" style="clear: both; text-align: center;"></div><div class="separator" style="clear: both; text-align: center;"></div><div class="separator" style="clear: both; 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text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh4cpEiUZskgZT_gKMiG3bKhBQUtTedy_IbC6G8JI6aqW9kq_JV2Za6QTPfMVoUjuNVWkmKhyphenhyphen1h3SPUAjlQwxcSTweyDlmdU4hcXqzxOVOk65eczNVBDmDpCdKPFDqSGZ1ZlKTzqs34tHA/s1600/P1150037.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh4cpEiUZskgZT_gKMiG3bKhBQUtTedy_IbC6G8JI6aqW9kq_JV2Za6QTPfMVoUjuNVWkmKhyphenhyphen1h3SPUAjlQwxcSTweyDlmdU4hcXqzxOVOk65eczNVBDmDpCdKPFDqSGZ1ZlKTzqs34tHA/s320/P1150037.JPG" width="320" /></a></div><div class="separator" style="clear: both; text-align: center;"></div><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><span class="Apple-style-span" style="font-size: large;">Slinky, inky, glamorous...</span>the shiny black fettuccine elevates what is a relatively simple fish dish to something altogether more special. Ideal for feeding guests you want to delight, like my parents who were visiting this weekend. </span><br />
<br />
<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">Making your own pasta is easy enough to do, finding the ink to transform it isn't so simple. </span><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">I generally now get all my fish from the excellent <a href="http://www.evansofdidsbury.co.uk/">Evans</a> </span><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">in Didsbury (where I purchased the delicious and juicy carpet shell clams and giant black tiger prawns - the best I've ever tasted) but sometimes they don't have everything I'm after.</span><br />
<br />
<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">Luckily the ace <a href="http://www.thefishsociety.co.uk/">Fish Society</a> sell cuttlefish ink at a great price, so I took advantage and ordered a few sachets when I placed an order for some other more unusual bits last week.</span><br />
<br />
<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">I cooked the shellfish in a simple and heady mix of white wine, butter, parsley, garlic and lemon rind, and then speckled it with flecks of roasted red pepper before serving it poured over the pasta, accompanied by some golden roasted fennel bulbs. </span><br />
<br />
<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">It's well worth remembering that if you're making your own pasta that you'll need somewhere for it to hang with the strands kept nice and separate so it doesn't form unpleasant clumps. I don't have a proper pasta airer, instead I use one of those white clothes airers. It may look amusing to see the pasta draped all over it but it does the trick perfectly!</span><br />
<br />
<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">The various flavours and textures of the finished dish married brilliantly - let me know what you think of this little fishy dishy and if you get inspired to recreate it or something like it. </span><br />
<br />
<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><b>For four:</b></span><br />
<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><i><b>For the pasta - </b></i></span><br />
<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">600g 00 flour</span><br />
<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">6 free range eggs</span><br />
<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">A little glug of extra virgin olive oil</span><br />
<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">A scrunch of sea salt</span><br />
<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">2 teaspoons (2 sachets of what I purchased) cuttlefish ink (or squid ink)</span><br />
<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><i><b>For the fish - </b></i></span><br />
<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">1kg carpet shell clams - soaked for an hour in salted water before draining and rinsing - any that are damaged or open must be thrown away </span><br />
<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">12 giant black tiger prawns (ie raw), deveined and shell off - so three big prawns each which is just enough </span><br />
<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">3 fennel bulbs, quartered</span><br />
<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">300mls dry white wine</span><br />
<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">a handful of fresh parsley </span><br />
<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">Rind of two unwaxed lemons</span><br />
<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">2 garlic cloves, peeled and crushed </span><br />
<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">4 tablespoons unsalted butter</span><br />
<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">Black pepper</span><br />
<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">Olive oil for frying</span><br />
<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">Extra virgin olive oil</span><br />
<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">One red pepper, cut into strips</span><br />
<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">Sea salt and black pepper</span><br />
<br />
<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><b>Method:</b></span><br />
<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">- Preheat your oven to 180 degrees, place your pepper into a roasting tin and bake until soft and just beginning to char at the edges - you'll need to move them around during the cooking so they dont stick as you're baking them unoiled, this means they'll dry out and become more intensely flavoured. Cook for around an hour then remove and finely dice once cool enough to handle. Set aside</span><br />
<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">- Into the small compartment of a food processor with a blade, add 3 tablespoons of butter, the lemon rind (I use a grater for this rather than big strips), parsley, a scrunch of salt and blitz until together, remove and set aside</span><br />
<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">- Into the large compartment of a food processor place your pasta ingredients and blitz until its come together as much as it will, which will be a slightly sandy texture. If you don't have a food processor, pour your flour onto a clean work surface, make a well in the centre and add the whisked eggs with the ink to the centre and bring together with a fork. Whichever method you use, once you have that sandy texture, it's time to bring the dough together and give it a good kneading. This will take around 5 minutes and once it's feeling silky and smooth to the touch rather than rough, you know it's done. Wrap it in clingfilm and place it into the fridge for half an hour</span><br />
<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">- Take your fennel bulbs, take the tops of them off so you have nice clean ends, then quarter them and brush with olive oil and place into the oven for an hour. You'll need to take them out a few times as you're cooking them to turn them over, ensuring all the edges get nice and golden</span><br />
<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">- Attach your pasta machine to your work top and once it's ready to use, take it out of the fridge and cut it into 4 segments, this makes it easier to work with. You'll need some help with this so the pasta doesn't get overly stretched as it goes through the machine, but it doesn't take long to do. As you're rolling it through the settings getting finer and finer, if the dough gets slightly wet or tacky feeling you'll need to lightly dust it with some more 00 flour - this will stop it dragging and tearing as it goes through the machine. I don't go to the finest setting that rolls out the dough into sheets as it's too fragile, I leave it one before that and then put it through the fettuccine blades, before draping (elegantly, if I do say so myself) on a clean clothes airer</span><br />
<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><b><i>Time to cook the dish...</i></b></span><br />
<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">- When you think your fennel have around 20 minutes to go, bring a large saucepan of water with some salt in it to a rolling boil</span><br />
<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">- Whilst it's coming to temperature take a large sauté pan (needs a lid) add a tablespoon of butter, glug of olive oil and heat on a high heat, once the butter starts foaming add the clams and prawns to the pan - stir for a minute then add the garlic, stir for another few seconds as you mix the garlic through the fish, when you can smell the aroma rising out of the pan add the wine and give the pan a shake, put the lid on it now (the fish will take around 6 minutes to cook)</span><br />
<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">- Take the fennel from the oven and set aside</span><br />
<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">- Place the pasta into the rolling boiling water and stir gently with a fork. If your water stops boiling place the lid on the pan</span><br />
<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">- Shake the seafood pan and lift the lid, now add the diced pepper and lemon parsley butter mix, lid back on you need to shake the pan gently so the butter melts into the fish</span><br />
<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">- As soon as your clam shells have opened up (this will happen after the prawns turn pink) and all the butter and herbs have mixed through the wine and fish juices, take it off the heat and leave the lid on to keep it hot</span><br />
<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">- Test your pasta and once al dente drain it</span><br />
<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><b><i>Time to plate the dish...</i></b></span><br />
<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">- Move it straight from the colander into four bowls</span><br />
<div class="separator" style="clear: both; text-align: center;"></div><div class="separator" style="clear: both; text-align: center;"></div><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">- Divide the fennel bulb quarters between the bowls, placing them in the centre of the dish. Now ladle over the prawns and clams, and once that's done spoon the liquor over the dishes, using it all up. Give a little glug of your finest extra virgin olive oil and serve. Don't forget you mustn't eat any that don't open, and you'll need a bowl at the table to put the empty shells </span>Secret Diary of a Foodiehttp://www.blogger.com/profile/09878177645636448348noreply@blogger.com0tag:blogger.com,1999:blog-3476504110354805738.post-25830435114500244462011-11-06T18:45:00.001+00:002011-11-06T18:47:42.833+00:00Italian style rosé veal pie<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjMMY5f5Mr2ArGsUXzEu07otclb3mXARUnSeHN-4elIOt0b1p5m5EuvylX0QznJkdVivWm25LXtbpSjosxukmTy8Z3-JyUe3EH2ny-K_DhVk3gAr4HkZKC_v6d9wjoK3p-dOJmvA2x-2rA/s1600/P1140844.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjMMY5f5Mr2ArGsUXzEu07otclb3mXARUnSeHN-4elIOt0b1p5m5EuvylX0QznJkdVivWm25LXtbpSjosxukmTy8Z3-JyUe3EH2ny-K_DhVk3gAr4HkZKC_v6d9wjoK3p-dOJmvA2x-2rA/s320/P1140844.JPG" width="320" /></a></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgircpXWYSw_DoMxcSnEsRFN1jHB118VtM98psYkGIfeTQLvD2iZK-4iRXMSuqZpg2EMJ7YhTTD9v8zSZAmy86m0asgHp8RD2OrWYJ2butO_oL13ZGta9fipItQx6A6ULsso1QgxKWTZqg/s1600/P1140830.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgircpXWYSw_DoMxcSnEsRFN1jHB118VtM98psYkGIfeTQLvD2iZK-4iRXMSuqZpg2EMJ7YhTTD9v8zSZAmy86m0asgHp8RD2OrWYJ2butO_oL13ZGta9fipItQx6A6ULsso1QgxKWTZqg/s320/P1140830.JPG" width="320" /></a></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgt-9N_OkEseVIey9BhSbXqxC-fyEQnu1AT5rbOZqoiQTBd7GfFTRyAKqOzOSTDaV3yenwokiwuRmZKh2U30jASEya9K2QWLTErJpfUlM5pCYRY-MYPJLWowNzmJIG-hnOgekaMJS_RoB0/s1600/P1140856.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgt-9N_OkEseVIey9BhSbXqxC-fyEQnu1AT5rbOZqoiQTBd7GfFTRyAKqOzOSTDaV3yenwokiwuRmZKh2U30jASEya9K2QWLTErJpfUlM5pCYRY-MYPJLWowNzmJIG-hnOgekaMJS_RoB0/s320/P1140856.JPG" width="320" /></a></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhGnaaVUysnSH5AgsMnYDdzZs_KiNUsDWygQICGFxBAKjMe9e-H5NrJ2BctUrkBeZORhxMSpImeAW9cSjWkgUpukdUbsCmxjJ1pb-ZJ5yO_A6dMeyS2QS1wO1teoB16pc2mMYStzPQ8MZM/s1600/P1140804.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhGnaaVUysnSH5AgsMnYDdzZs_KiNUsDWygQICGFxBAKjMe9e-H5NrJ2BctUrkBeZORhxMSpImeAW9cSjWkgUpukdUbsCmxjJ1pb-ZJ5yO_A6dMeyS2QS1wO1teoB16pc2mMYStzPQ8MZM/s320/P1140804.JPG" width="320" /></a></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj7mohV8PUw4hWQ0wEtLMCzeYimV563v14Br4N47ku0Xb3ZokSkkizqhBfIqHxhnIICf058Q6hDfItcI6_vJTB1ExwZN5Tv90tuKbcE8cun1uPGi9GloblVM1BMmTf9-1d2C2hOX29IvvA/s1600/P1140796.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj7mohV8PUw4hWQ0wEtLMCzeYimV563v14Br4N47ku0Xb3ZokSkkizqhBfIqHxhnIICf058Q6hDfItcI6_vJTB1ExwZN5Tv90tuKbcE8cun1uPGi9GloblVM1BMmTf9-1d2C2hOX29IvvA/s320/P1140796.JPG" width="320" /></a></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgn_vtvV-_KZY5Pr8PBlp3WE93XgQO7uDkdoHl1D9cc5mqL76ZI05A1eieTfMPDpCco1Jt_-ELaEPhaxx3FGo78pND2yTfc2TSk5eOCt-6xrbQYkH2pbNB3pyYDW7gbLkKelbR3HHZCDJ0/s1600/P1140791.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgn_vtvV-_KZY5Pr8PBlp3WE93XgQO7uDkdoHl1D9cc5mqL76ZI05A1eieTfMPDpCco1Jt_-ELaEPhaxx3FGo78pND2yTfc2TSk5eOCt-6xrbQYkH2pbNB3pyYDW7gbLkKelbR3HHZCDJ0/s320/P1140791.JPG" width="320" /></a></div><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><span class="Apple-style-span" style="font-size: large;">A special parcel arrived for me this week...</span>Now, it's not unusual for special parcels to arrive at my house (the postman must hate me given the frequency of his visits), it seems like every week I have lovely purchases delivered - shoes, books, music, dresses, etc etc, but this weeks star parcel wasn't of any of those things, it was meat. Rosé</span><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"> veal to be precise. 10kgs of it. </span><br />
<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><br />
<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">It came from the fabulous <a href="http://www.heavesfarmveal.co.uk/">Heaves Farm Veal</a> company, a lovely family run business that rear rosé veal in Cumbria. It's because of them that an ardent foodie like me gets to enjoy a meat previously avoided for ethical reasons because their meat is welfare reared - having a fantastic taste and being guilt free. </span><br />
<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><br />
<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">There will be many veal recipes over these coming weeks and months as I work my way through the box of treats, but the chill that arrived in the air this weekend meant that first up had to be a pie.<br />
<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><br />
<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">Italian style is this creation; slow cooked rosé veal in white wine with pancetta, anchovy, garlic, carrot and celery - a light but substantial combination of ingredients that are made even more delicious when encased in puff pastry. </span><br />
<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><br />
<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><b>Pie for four (or two VERY greedy people):</b></span><br />
<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">1kg braising rosé veal </span><br />
<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">2 large carrots, peeled and diced</span><br />
<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">1 golden onion, peeled and diced</span><br />
<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">2 celery sticks, washed and finely diced</span><br />
<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">2 garlic cloves, finely chopped</span><br />
<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">5 rashers smoked pancetta or streaky bacon, snipped up</span><br />
<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">Half a bottle of Italian dry white wine (I used pinot grigio)</span><br />
<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">8 anchovy fillets (not the fresh deli counter variety)</span><br />
<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">Half a pint of cold water</span><br />
<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">1.5 packets of puff pastry (I prefer the block rather than the roll)</span><br />
<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">A couple of tablespoons corn flour, mixed up with enough water to form a paste</span><br />
<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">A tablespoon sugar</span><br />
<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">A pinch of sea salt and several generous scrunches of black pepper</span><br />
<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">Unsalted butter</span><br />
<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">Buttered peas to serve </span><br />
<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">Plain flour for rolling out </span><br />
<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">1 egg for glazing the pastry</span><br />
<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><br />
<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><b>Method:</b></span><br />
<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">- Into a slow cooker or casserole dish place all the ingredients apart from the pastry, then turn on to cook slowly until the meat is tender and casserole like - this will depend on how you cook it and at what temperature, but somewhere between 3 and 5 hours ish</span><br />
<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">- Once done, remove the meat and leave it to cool (very important when you assemble the pie that you do so using a cold filling) and reduce the liquor on the hob on a moderate heat until it has gone down to leaving you with approximately a pint</span><br />
<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">- When you're at that point, mix in the corn flour very gradually (difficult to say how much is needed here as it will depend on how your pie has cooked) but add it a little at a time, stirring it in and waiting for it to thicken before adding more, you're looking for a gravy like texture</span><br />
<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">- When the thickness is as you like, continue to cook it for around 10-15 minutes to 'cook out' the flavour of the flour, then turn the pan off and add the veal and carrot mix to the pan, coating the meat in the sauce, then leave the lot to cool</span><br />
<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><i>Once the filling has cooled its time to make the pie</i></span><br />
<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">- Preheat your oven to 175 degrees</span><br />
<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">- Butter your pie dish and make sure your pastry has been out of the fridge for 30 minutes before you start using it</span><br />
<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">- Lightly flour a work surface and place the first full block of puff pastry in the centre, begin rolling it out remembering a couple of rules - keep running your hands over the pastry to see if its 'damp' feeling and if it is give it a little bit of flour to stop it sticking to the worktop or the rolling pin, and after rolling it one way, turn the pastry round to roll the other angle, rather than roll the pin the other way on the pastry whilst keeping it in the same place</span><br />
<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">- Roll the sheet out enough so that you can lay it inside the pie case (you might need to keep picking it up and draping it in the case to see if it's big enough) and once its done lay it in there and gently press into the corners and edges of the case</span><br />
<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">- Pick the pie dish up in one hand, and using the other hand with a sharp knife trim off the excess hanging over the edge, you do this by bringing the knife up from underneath and running the blade along the edge of the dish, slicing the pastry off</span><br />
<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">- Once done fill the pie with the mixture and then brush the edge that will join to the top layer of pastry with egg, before rolling out the remaining half block of puff and laying it over the top</span><br />
<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">- Make a cross hole in the centre of the pie so the steam can escape, then use the back of a fork to press the edges of the pie to the side of the dish, sealing it shut</span><br />
<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><i>(decorate as you feel appropriate or otherwise)</i></span><br />
<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><i>- </i>Pop into the oven for 1 hour 10 minutes until golden brown and bubbling (over the edge probably)</span><br />
</span></span></span></span></span><br />
</span><br />
<div class="separator" style="clear: both; text-align: center;"></div><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">- Serve with buttered peas </span></span></span></span></span></span></span>Secret Diary of a Foodiehttp://www.blogger.com/profile/09878177645636448348noreply@blogger.com2