tag:blogger.com,1999:blog-11361701892932002152024-03-13T03:19:20.929+00:00On Her Majesty's Secret Dinner ServiceSecretDinnerServicehttp://www.blogger.com/profile/13993786069444904954noreply@blogger.comBlogger20125tag:blogger.com,1999:blog-1136170189293200215.post-22691921693129599912012-03-13T14:25:00.000+00:002012-03-13T14:25:14.008+00:00Chicken Cottage Pie<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgkk-XzQ9XHKgZlDzHuf7WCj6UvtGmk3UzeS47BeR0IbfVKGwrERz8rm7KcHkyxmUXd1qgmSCMIanqU8GDLi8ZA7LNGDdRaSWjPRb95ZF9TaxZBLMVfcL6ElILC0ivl0Lw0p6emlbFEphsF/s1600/Chicken_Pie.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="266px" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgkk-XzQ9XHKgZlDzHuf7WCj6UvtGmk3UzeS47BeR0IbfVKGwrERz8rm7KcHkyxmUXd1qgmSCMIanqU8GDLi8ZA7LNGDdRaSWjPRb95ZF9TaxZBLMVfcL6ElILC0ivl0Lw0p6emlbFEphsF/s400/Chicken_Pie.jpg" width="400px" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Chicken Cottage Pie</td></tr>
</tbody></table><br />
One of the best things about a Sunday roast is trying to figure out what to do with the leftovers on Monday. Leftover beef is usually added to sandwiches with lots of horseradish. There is never usually any leftover pork. Leftover chicken is where I try to be creative. In the summer it is wonderful served cold or shredded into salads, and the winter offers a wide selection of rib-sticking, warming dishes, such as my version of King Ranch Casserole. <br />
<br />
Another Monday-night favourite is this version of cottage pie made with chicken instead of beef. Not only is it gorgeously comforting, but it is the perfect way of using up leftovers as anything can be thrown in (except probably dessert). Not only is there leftover chicken, but also leftover veg and gravy too. It's a very flexible dish; throw in whatever you have to hand. In this version I had half a swede, which I decided to mash into the potatoes. It would have been just as good cubed into the chicken stew. I normally add leeks, either as part of the sauce, or stirred into the mashed potato topping. You can also incorporate cabbage or sprouts into the potato, going for a bubble and squeak vibe. The options are endless.<br />
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<br />
<strong>Chicken Cottage Pie</strong><br />
<br />
<i>Serves 2</i><br />
<br />
1tbsp oil<br />
1 Onion, roughly chopped<br />
Any vegetables you fancy - carrots, leeks, swede, celery, peas etc<br />
160g leftover roast chicken <br />
200ml leftover gravy<br />
100ml milk<br />
1tbsp cornflour mixed with a a little water<br />
1 heaped tsp English Mustard<br />
1 tsp fresh or dried sage, rosemary or thyme<br />
salt and pepper, to taste<br />
Mashed potato<br />
<br />
1. Preheat the over to 180C.<br />
<br />
2. Heat the oil in a pan and add the onion, allowing it to soften for a few minutes. Add any raw vegetables and cook for another couple of minutes, unless you are using tender vegetables like peas, asparagus etc. Add these later.<br />
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3. Add the herbs, gravy, mustard, milk and a good grinding of black pepper. Bring to a boil and simmer for a few minutes.<br />
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4. Add the chicken and any raw tender vegetables or leftover cooked vegetables that you might be using. Bring back to a boil and thicken with the cornflour. Taste and adjust the seasoning as required.<br />
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5. Pour the the stew to an ovenproof dish and spread the mashed potato over the top. Transfer to the oven and cook for 15-20 minutes, until the potato is golden brown.SecretDinnerServicehttp://www.blogger.com/profile/13993786069444904954noreply@blogger.com2tag:blogger.com,1999:blog-1136170189293200215.post-5097787277117493622012-02-14T15:35:00.000+00:002012-02-14T15:35:02.890+00:00No-cook Malted Chocolate Tart<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhe9Hf26Un6l459myn0eBa5Q-uqAIWWyGde0SKfvuI7xPN7eMRBorSMXa6Nz4pRyE5G13lRIByN3klC0G4EIZK1aMhblIL2NEceG2XyMSuUMRPb9gdAxAuifRAdPhHmtUNofzUoestrUfQ7/s1600/Malted_Chocolate_Tart.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="266px" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhe9Hf26Un6l459myn0eBa5Q-uqAIWWyGde0SKfvuI7xPN7eMRBorSMXa6Nz4pRyE5G13lRIByN3klC0G4EIZK1aMhblIL2NEceG2XyMSuUMRPb9gdAxAuifRAdPhHmtUNofzUoestrUfQ7/s400/Malted_Chocolate_Tart.jpg" width="400px" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">No-cook Malted Chocolate Tart</td></tr>
</tbody></table><div class="MsoNormal" style="margin: 0cm 0cm 0pt;"><span style="font-family: Arial;">Whenever I indulge in a pudding at a restaurant I automatically skip over the obligatory chocolate option. Don't get me wrong, I like chocolate, but often find chocolate desserts and cakes disappointing – brown sponge cake anyone? For a chocolate dessert to hit the spot it either needs the requisite fudgy goo, or another flavour to give an extra dimension. </span></div><div class="MsoNormal" style="margin: 0cm 0cm 0pt;"><br />
</div><div class="MsoNormal" style="margin: 0cm 0cm 0pt;"><span style="font-family: Arial;">This pudding that I whipped up (if you pardon the pun) in no time for dinner with friends at the weekend fulfils both of these criteria. Gooey yet light, chocolatey and malty, it was ridiculously easy to make considering how delicious it tasted and impressive it looked.</span></div><div class="MsoNormal" style="margin: 0cm 0cm 0pt;"><br />
</div><div class="MsoNormal" style="margin: 0cm 0cm 0pt;"><span style="font-family: Arial;">I'll probably continue to skip the chocolate option on restaurant menus, but I will definitely add this to my arsenal of go-to desserts.</span></div><div class="MsoNormal" style="margin: 0cm 0cm 0pt;"><br />
</div><div class="MsoNormal" style="margin: 0cm 0cm 0pt;"><br />
</div><div class="MsoNormal" style="margin: 0cm 0cm 0pt;"><b style="mso-bidi-font-weight: normal;"><span style="font-family: Arial;">No-cook Malted Chocolate Tart</span></b></div><div class="MsoNormal" style="margin: 0cm 0cm 0pt;"><br />
</div><div class="MsoNormal" style="margin: 0cm 0cm 0pt;"><i style="mso-bidi-font-style: normal;"><span style="font-family: Arial;">Serves 8</span></i></div><div class="MsoNormal" style="margin: 0cm 0cm 0pt;"><br />
</div><div class="MsoNormal" style="margin: 0cm 0cm 0pt;"><b style="mso-bidi-font-weight: normal;"><span style="font-family: Arial;">Base</span></b></div><div class="MsoNormal" style="margin: 0cm 0cm 0pt;"><br />
</div><div class="MsoListParagraphCxSpFirst" style="margin: 0cm 0cm 0pt 36pt; mso-list: l0 level1 lfo1; text-indent: -18pt;"><span style="font-family: Symbol; mso-bidi-font-family: Symbol; mso-fareast-font-family: Symbol;"><span style="mso-list: Ignore;">·<span style="font: 7pt 'Times New Roman';"> </span></span></span><span style="font-family: Arial;">200g malted milk biscuits</span></div><div class="MsoListParagraphCxSpMiddle" style="margin: 0cm 0cm 0pt 36pt; mso-list: l0 level1 lfo1; text-indent: -18pt;"><span style="font-family: Symbol; mso-bidi-font-family: Symbol; mso-fareast-font-family: Symbol;"><span style="mso-list: Ignore;">·<span style="font: 7pt 'Times New Roman';"> </span></span></span><span style="font-family: Arial;">75g butter (plus a pinch of salt if using unsalted)</span></div><div class="MsoListParagraphCxSpLast" style="margin: 0cm 0cm 0pt 36pt; mso-list: l0 level1 lfo1; text-indent: -18pt;"><span style="font-family: Symbol; mso-bidi-font-family: Symbol; mso-fareast-font-family: Symbol;"><span style="mso-list: Ignore;">·<span style="font: 7pt 'Times New Roman';"> </span></span></span><span style="font-family: Arial;">1 tbsp golden syrup</span></div><div class="MsoNormal" style="margin: 0cm 0cm 0pt;"><br />
</div><div class="MsoNormal" style="margin: 0cm 0cm 0pt;"><b style="mso-bidi-font-weight: normal;"><span style="font-family: Arial;">Filling</span></b></div><div class="MsoNormal" style="margin: 0cm 0cm 0pt;"><br />
</div><div class="MsoListParagraphCxSpFirst" style="margin: 0cm 0cm 0pt 36pt; mso-list: l1 level1 lfo2; text-indent: -18pt;"><span style="font-family: Symbol; mso-bidi-font-family: Symbol; mso-fareast-font-family: Symbol;"><span style="mso-list: Ignore;">·<span style="font: 7pt 'Times New Roman';"> </span></span></span><span style="font-family: Arial;">200ml double or whipping cream</span></div><div class="MsoListParagraphCxSpMiddle" style="margin: 0cm 0cm 0pt 36pt; mso-list: l1 level1 lfo2; text-indent: -18pt;"><span style="font-family: Symbol; mso-bidi-font-family: Symbol; mso-fareast-font-family: Symbol;"><span style="mso-list: Ignore;">·<span style="font: 7pt 'Times New Roman';"> </span></span></span><span style="font-family: Arial;">A dash of vanilla extract (not essence)</span></div><div class="MsoListParagraphCxSpMiddle" style="margin: 0cm 0cm 0pt 36pt; mso-list: l1 level1 lfo2; text-indent: -18pt;"><span style="font-family: Symbol; mso-bidi-font-family: Symbol; mso-fareast-font-family: Symbol;"><span style="mso-list: Ignore;">·<span style="font: 7pt 'Times New Roman';"> </span></span></span><span style="font-family: Arial;">100g milk chocolate</span></div><div class="MsoListParagraphCxSpMiddle" style="margin: 0cm 0cm 0pt 36pt; mso-list: l1 level1 lfo2; text-indent: -18pt;"><span style="font-family: Symbol; mso-bidi-font-family: Symbol; mso-fareast-font-family: Symbol;"><span style="mso-list: Ignore;">·<span style="font: 7pt 'Times New Roman';"> </span></span></span><span style="font-family: Arial;">100g dark chocolate</span></div><div class="MsoListParagraphCxSpMiddle" style="margin: 0cm 0cm 0pt 36pt; mso-list: l1 level1 lfo2; text-indent: -18pt;"><span style="font-family: Symbol; mso-bidi-font-family: Symbol; mso-fareast-font-family: Symbol;"><span style="mso-list: Ignore;">·<span style="font: 7pt 'Times New Roman';"> </span></span></span><span style="font-family: Arial;">25g butter</span></div><div class="MsoListParagraphCxSpMiddle" style="margin: 0cm 0cm 0pt 36pt; mso-list: l1 level1 lfo2; text-indent: -18pt;"><span style="font-family: Symbol; mso-bidi-font-family: Symbol; mso-fareast-font-family: Symbol;"><span style="mso-list: Ignore;">·<span style="font: 7pt 'Times New Roman';"> </span></span></span><span style="font-family: Arial;">1 tbsp golden syrup</span></div><div class="MsoListParagraphCxSpLast" style="margin: 0cm 0cm 0pt 36pt; mso-list: l1 level1 lfo2; text-indent: -18pt;"><span style="font-family: Symbol; mso-bidi-font-family: Symbol; mso-fareast-font-family: Symbol;"><span style="mso-list: Ignore;">·<span style="font: 7pt 'Times New Roman';"> </span></span></span><span style="font-family: Arial;">120g Maltesers</span></div><div class="MsoNormal" style="margin: 0cm 0cm 0pt;"><br />
</div><div class="MsoNormal" style="margin: 0cm 0cm 0pt;"><br />
</div><div class="MsoListParagraphCxSpFirst" style="margin: 0cm 0cm 0pt 36pt; mso-list: l2 level1 lfo3; text-indent: -18pt;"><span style="mso-bidi-font-family: Arial; mso-fareast-font-family: Arial;"><span style="mso-list: Ignore;"><span style="font-family: Arial;">1.</span><span style="font: 7pt 'Times New Roman';"> </span></span></span><span style="font-family: Arial;">Crush the biscuits into fine crumbs with a rolling pin or food processor.</span></div><div class="MsoListParagraphCxSpFirst" style="margin: 0cm 0cm 0pt 36pt; mso-list: l2 level1 lfo3; text-indent: -18pt;"><br />
</div><div class="MsoListParagraphCxSpMiddle" style="margin: 0cm 0cm 0pt 36pt; mso-list: l2 level1 lfo3; text-indent: -18pt;"><span style="mso-bidi-font-family: Arial; mso-fareast-font-family: Arial;"><span style="mso-list: Ignore;"><span style="font-family: Arial;">2.</span><span style="font: 7pt 'Times New Roman';"> </span></span></span><span style="font-family: Arial;">Melt the butter and golden syrup together in the microwave and stir into the biscuit crumbs.</span></div><div class="MsoListParagraphCxSpMiddle" style="margin: 0cm 0cm 0pt 36pt; mso-list: l2 level1 lfo3; text-indent: -18pt;"><br />
</div><div class="MsoListParagraphCxSpMiddle" style="margin: 0cm 0cm 0pt 36pt; mso-list: l2 level1 lfo3; text-indent: -18pt;"><span style="mso-bidi-font-family: Arial; mso-fareast-font-family: Arial;"><span style="mso-list: Ignore;"><span style="font-family: Arial;">3.</span><span style="font: 7pt 'Times New Roman';"> </span></span></span><span style="font-family: Arial;">Tip the mixture into a loose bottomed cake tin, pressing down firmly to a flat layer using a potato masher. Put into the fridge to chill.</span></div><div class="MsoListParagraphCxSpMiddle" style="margin: 0cm 0cm 0pt 36pt; mso-list: l2 level1 lfo3; text-indent: -18pt;"><br />
</div><div class="MsoListParagraphCxSpMiddle" style="margin: 0cm 0cm 0pt 36pt; mso-list: l2 level1 lfo3; text-indent: -18pt;"><span style="mso-bidi-font-family: Arial; mso-fareast-font-family: Arial;"><span style="mso-list: Ignore;"><span style="font-family: Arial;">4.</span><span style="font: 7pt 'Times New Roman';"> </span></span></span><span style="font-family: Arial;">Whip the cream with the vanilla to the soft peak stage.</span></div><div class="MsoListParagraphCxSpMiddle" style="margin: 0cm 0cm 0pt 36pt; mso-list: l2 level1 lfo3; text-indent: -18pt;"><br />
</div><div class="MsoListParagraphCxSpMiddle" style="margin: 0cm 0cm 0pt 36pt; mso-list: l2 level1 lfo3; text-indent: -18pt;"><span style="mso-bidi-font-family: Arial; mso-fareast-font-family: Arial;"><span style="mso-list: Ignore;"><span style="font-family: Arial;">5.</span><span style="font: 7pt 'Times New Roman';"> </span></span></span><span style="font-family: Arial;">Finely chop both kinds of chocolate and put into a microwaveable bowl with the butter and syrup.</span></div><div class="MsoListParagraphCxSpMiddle" style="margin: 0cm 0cm 0pt 36pt; mso-list: l2 level1 lfo3; text-indent: -18pt;"><br />
</div><div class="MsoListParagraphCxSpMiddle" style="margin: 0cm 0cm 0pt 36pt; mso-list: l2 level1 lfo3; text-indent: -18pt;"><span style="mso-bidi-font-family: Arial; mso-fareast-font-family: Arial;"><span style="mso-list: Ignore;"><span style="font-family: Arial;">6.</span><span style="font: 7pt 'Times New Roman';"> </span></span></span><span style="font-family: Arial;">Microwave on high for 30-40 seconds, stir and repeat the process until thoroughly melted and smooth. Meanwhile, bash most of the Maltesers (reserve a few for decoration) in a polythene bag with a rolling pin. You want a mixture of fine dust and chunkier pieces.</span></div><div class="MsoListParagraphCxSpMiddle" style="margin: 0cm 0cm 0pt 36pt; mso-list: l2 level1 lfo3; text-indent: -18pt;"><br />
</div><div class="MsoListParagraphCxSpMiddle" style="margin: 0cm 0cm 0pt 36pt; mso-list: l2 level1 lfo3; text-indent: -18pt;"><span style="mso-bidi-font-family: Arial; mso-fareast-font-family: Arial;"><span style="mso-list: Ignore;"><span style="font-family: Arial;">7.</span><span style="font: 7pt 'Times New Roman';"> </span></span></span><span style="font-family: Arial;">Stir a blob of the cream into the chocolate to lighten the mixture, then gently fold the remaining cream, folding in most of the crushed Maltesers at the end.</span></div><div class="MsoListParagraphCxSpMiddle" style="margin: 0cm 0cm 0pt 36pt; mso-list: l2 level1 lfo3; text-indent: -18pt;"><br />
</div><div class="MsoListParagraphCxSpMiddle" style="margin: 0cm 0cm 0pt 36pt; mso-list: l2 level1 lfo3; text-indent: -18pt;"><span style="mso-bidi-font-family: Arial; mso-fareast-font-family: Arial;"><span style="mso-list: Ignore;"><span style="font-family: Arial;">8.</span><span style="font: 7pt 'Times New Roman';"> </span></span></span><span style="font-family: Arial;">Pour the chocolate mixture on top of the base, smoothing out with a rubber spatula to make a nice swirly top.</span></div><div class="MsoListParagraphCxSpMiddle" style="margin: 0cm 0cm 0pt 36pt; mso-list: l2 level1 lfo3; text-indent: -18pt;"><br />
</div><div class="MsoListParagraphCxSpMiddle" style="margin: 0cm 0cm 0pt 36pt; mso-list: l2 level1 lfo3; text-indent: -18pt;"><span style="mso-bidi-font-family: Arial; mso-fareast-font-family: Arial;"><span style="mso-list: Ignore;"><span style="font-family: Arial;">9.</span><span style="font: 7pt 'Times New Roman';"> </span></span></span><span style="font-family: Arial;">Sprinkle over the rest of the crushed Maltesers, and poke the reserved whole Maltesers randomly into the topping.</span></div><div class="MsoListParagraphCxSpMiddle" style="margin: 0cm 0cm 0pt 36pt; mso-list: l2 level1 lfo3; text-indent: -18pt;"><br />
</div><div class="MsoListParagraphCxSpMiddle" style="margin: 0cm 0cm 0pt 36pt; mso-list: l2 level1 lfo3; text-indent: -18pt;"><span style="mso-bidi-font-family: Arial; mso-fareast-font-family: Arial;"><span style="mso-list: Ignore;"><span style="font-family: Arial;">10.</span><span style="font: 7pt 'Times New Roman';"> </span></span></span><span style="font-family: Arial;">Chill for at least 2 hours. If keeping for longer, ensure that the tin is covered with cling film.</span></div><div class="MsoListParagraphCxSpMiddle" style="margin: 0cm 0cm 0pt 36pt; mso-list: l2 level1 lfo3; text-indent: -18pt;"><br />
</div><div class="MsoListParagraphCxSpLast" style="margin: 0cm 0cm 0pt 36pt; mso-list: l2 level1 lfo3; text-indent: -18pt;"><span style="mso-bidi-font-family: Arial; mso-fareast-font-family: Arial;"><span style="mso-list: Ignore;"><span style="font-family: Arial;">11.</span><span style="font: 7pt 'Times New Roman';"> </span></span></span><span style="font-family: Arial;">Take the tart out of the fridge 10 minutes before serving. Remove from the tin and slice into 8, serving perhaps with a little cream, ice cream or crème fraiche.</span></div><div class="MsoListParagraphCxSpLast" style="margin: 0cm 0cm 0pt 36pt; mso-list: l2 level1 lfo3; text-indent: -18pt;"><br />
</div><div class="MsoNormal" style="margin: 0cm 0cm 0pt;"><br />
</div>SecretDinnerServicehttp://www.blogger.com/profile/13993786069444904954noreply@blogger.com0tag:blogger.com,1999:blog-1136170189293200215.post-48013532990177333632012-01-31T12:47:00.000+00:002012-01-31T12:47:26.498+00:00Bacon Salsa Pasta<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgWgViF5JcE-XpL-Y5jZLlJR5YDFp6_EF81RuFRCnn-JfIxaXKEiGFg0Hj2otNaGbzJQoZESiXypUVe3bVjCwyhb9-VBWzyLNlzs9w8HrJ5u-RrW0TBLNoiLn75P39zlOlq0JSGelrELn4K/s1600/Bacon_Salsa_Pasta.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300px" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgWgViF5JcE-XpL-Y5jZLlJR5YDFp6_EF81RuFRCnn-JfIxaXKEiGFg0Hj2otNaGbzJQoZESiXypUVe3bVjCwyhb9-VBWzyLNlzs9w8HrJ5u-RrW0TBLNoiLn75P39zlOlq0JSGelrELn4K/s400/Bacon_Salsa_Pasta.jpg" width="400px" /></a></div><br />
<br />
Tonight was one of those moments after a long day at work where you throw together a random selection of sometimes uninspiring ingredients to produce a surprisingly delicious dinner. Crumbled smoked bacon, red onion, leftover salsa, a splash of milk and a little fresh coriander that had past its best made an absolutely scrumtuous meal tossed with rigatoni and topped with some grated cheddar.<br />
<br />
You could probably work this one out for yourself, but here's the recipe anyway.<br />
<br />
<span style="font-family: Arial;"><div class="MsoNormal" style="margin: 0cm 0cm 0pt;"><strong>Bacon Salsa Pasta</strong></div><div class="MsoNormal" style="margin: 0cm 0cm 0pt;"><br />
</div><div class="MsoNormal" style="margin: 0cm 0cm 0pt;"><em>Serves 2</em></div><div class="MsoNormal" style="margin: 0cm 0cm 0pt;"><br />
</div><div class="MsoListParagraphCxSpFirst" style="margin: 0cm 0cm 0pt 36pt; mso-list: l0 level1 lfo1; text-indent: -18pt;"><span style="font-family: Symbol; mso-bidi-font-family: Symbol; mso-fareast-font-family: Symbol;"><span style="mso-list: Ignore;">·<span style="font: 7pt 'Times New Roman';"> </span></span></span>150g rigatoni, cooked as per instructions on the packet</div><div class="MsoListParagraphCxSpMiddle" style="margin: 0cm 0cm 0pt 36pt; mso-list: l0 level1 lfo1; text-indent: -18pt;"><span style="font-family: Symbol; mso-bidi-font-family: Symbol; mso-fareast-font-family: Symbol;"><span style="mso-list: Ignore;">·<span style="font: 7pt 'Times New Roman';"> </span></span></span>A little olive oil</div><div class="MsoListParagraphCxSpMiddle" style="margin: 0cm 0cm 0pt 36pt; mso-list: l0 level1 lfo1; text-indent: -18pt;"><span style="font-family: Symbol; mso-bidi-font-family: Symbol; mso-fareast-font-family: Symbol;"><span style="mso-list: Ignore;">·<span style="font: 7pt 'Times New Roman';"> </span></span></span>4 rashers smoked bacon</div><div class="MsoListParagraphCxSpMiddle" style="margin: 0cm 0cm 0pt 36pt; mso-list: l0 level1 lfo1; text-indent: -18pt;"><span style="font-family: Symbol; mso-bidi-font-family: Symbol; mso-fareast-font-family: Symbol;"><span style="mso-list: Ignore;">·<span style="font: 7pt 'Times New Roman';"> </span></span></span>1 onion, finely chopped</div><div class="MsoListParagraphCxSpMiddle" style="margin: 0cm 0cm 0pt 36pt; mso-list: l0 level1 lfo1; text-indent: -18pt;"><span style="font-family: Symbol; mso-bidi-font-family: Symbol; mso-fareast-font-family: Symbol;"><span style="mso-list: Ignore;">·<span style="font: 7pt 'Times New Roman';"> </span></span></span>A couple of dollops of salsa</div><div class="MsoListParagraphCxSpMiddle" style="margin: 0cm 0cm 0pt 36pt; mso-list: l0 level1 lfo1; text-indent: -18pt;"><span style="font-family: Symbol; mso-bidi-font-family: Symbol; mso-fareast-font-family: Symbol;"><span style="mso-list: Ignore;">·<span style="font: 7pt 'Times New Roman';"> </span></span></span>A splash (about 50ml) milk</div><div class="MsoListParagraphCxSpMiddle" style="margin: 0cm 0cm 0pt 36pt; mso-list: l0 level1 lfo1; text-indent: -18pt;"><span style="font-family: Symbol; mso-bidi-font-family: Symbol; mso-fareast-font-family: Symbol;"><span style="mso-list: Ignore;">·<span style="font: 7pt 'Times New Roman';"> </span></span></span>A little (or more if you like) chopped coriander</div><div class="MsoListParagraphCxSpLast" style="margin: 0cm 0cm 0pt 36pt; mso-list: l0 level1 lfo1; text-indent: -18pt;"><span style="font-family: Symbol; mso-bidi-font-family: Symbol; mso-fareast-font-family: Symbol;"><span style="mso-list: Ignore;">·<span style="font: 7pt 'Times New Roman';"> </span></span></span>Some of your favourite cheese, grated</div><div class="MsoNormal" style="margin: 0cm 0cm 0pt;"><br />
</div><div class="MsoListParagraphCxSpFirst" style="margin: 0cm 0cm 0pt 36pt; mso-list: l1 level1 lfo2; text-indent: -18pt;"><span style="mso-bidi-font-family: Arial; mso-fareast-font-family: Arial;"><span style="mso-list: Ignore;">1.<span style="font: 7pt 'Times New Roman';"> </span></span></span>Fry the bacon in the oil until crisp and set aside.<br style="mso-special-character: line-break;" /></div><div class="MsoListParagraphCxSpMiddle" style="margin: 0cm 0cm 0pt 36pt; mso-list: l1 level1 lfo2; text-indent: -18pt;"><span style="mso-bidi-font-family: Arial; mso-fareast-font-family: Arial;"><span style="mso-list: Ignore;">2.<span style="font: 7pt 'Times New Roman';"> </span></span></span>Saute the onion in the bacon juices until soft. Add the salsa and bubble up for a couple of minutes then crumble in the bacon and add the milk. If it curdles a little, some frantic stirring will set it right. <br style="mso-special-character: line-break;" /></div><div class="MsoListParagraphCxSpMiddle" style="margin: 0cm 0cm 0pt 36pt; mso-list: l1 level1 lfo2; text-indent: -18pt;"><span style="mso-bidi-font-family: Arial; mso-fareast-font-family: Arial;"><span style="mso-list: Ignore;">3.<span style="font: 7pt 'Times New Roman';"> </span></span></span>Allow to reduce a little Stir in the coriander, cooked pasta, a splash of the pasta water and a little cheese if you like.<br style="mso-special-character: line-break;" /></div><div class="MsoListParagraphCxSpLast" style="margin: 0cm 0cm 0pt 36pt; mso-list: l1 level1 lfo2; text-indent: -18pt;"><span style="mso-bidi-font-family: Arial; mso-fareast-font-family: Arial;"><span style="mso-list: Ignore;">4.<span style="font: 7pt 'Times New Roman';"> </span></span></span>Serve with some more grated cheese and chopped coriander scattered over the top. </div><div class="MsoNormal" style="margin: 0cm 0cm 0pt;"></div></span>SecretDinnerServicehttp://www.blogger.com/profile/13993786069444904954noreply@blogger.com0tag:blogger.com,1999:blog-1136170189293200215.post-75346373972615150462012-01-23T13:07:00.000+00:002012-01-23T13:07:18.737+00:00Waffle Berry Pudding<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiBFYP0FIA3FBjV9RS8AFMBGJYrvDrZhrjRHoW61fAba2Pa3qL8I0KS0U3aDTEtaYfR0nnxkWJu0w4p3kczvfbQiT0-O2dvff28giEOaiHFQxSHq-0KOjUex_gMtL0SW60WiTyz-VXuAMNi/s1600/Waffle_Berry_Pudding.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="265px" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiBFYP0FIA3FBjV9RS8AFMBGJYrvDrZhrjRHoW61fAba2Pa3qL8I0KS0U3aDTEtaYfR0nnxkWJu0w4p3kczvfbQiT0-O2dvff28giEOaiHFQxSHq-0KOjUex_gMtL0SW60WiTyz-VXuAMNi/s400/Waffle_Berry_Pudding.jpg" width="400px" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Waffle Berry Pudding with lovely caremised bits around the edge</td></tr>
</tbody></table><div class="MsoNormal" style="margin: 0cm 0cm 0pt;"><span style="font-family: Arial;">This is a little like bread pudding only made with waffles, tangy raspberries and creamy white chocolate. I first had this at a fete and thought it was absolutely delicious. Here is my approximation of that recipe. I can't decide whether I prefer it hot or cold.</span></div><div class="MsoNormal" style="margin: 0cm 0cm 0pt;"><br />
</div><div class="MsoNormal" style="margin: 0cm 0cm 0pt;"><b style="mso-bidi-font-weight: normal;"><span style="font-family: Arial;">Waffle Berry Pudding</span></b></div><div class="MsoNormal" style="margin: 0cm 0cm 0pt;"><br />
</div><div class="MsoNormal" style="margin: 0cm 0cm 0pt;"><i style="mso-bidi-font-style: normal;"><span style="font-family: Arial;">Makes four to six servings</span></i></div><div class="MsoNormal" style="margin: 0cm 0cm 0pt;"><br />
</div><div class="MsoListParagraphCxSpFirst" style="margin: 0cm 0cm 0pt 36pt; mso-list: l1 level1 lfo1; text-indent: -18pt;"><span style="font-family: Symbol; mso-bidi-font-family: Symbol; mso-fareast-font-family: Symbol;"><span style="mso-list: Ignore;">·<span style="font: 7pt 'Times New Roman';"> </span></span></span><span style="font-family: Arial;">A 200g pack of waffles</span></div><div class="MsoListParagraphCxSpMiddle" style="margin: 0cm 0cm 0pt 36pt; mso-list: l1 level1 lfo1; text-indent: -18pt;"><span style="font-family: Symbol; mso-bidi-font-family: Symbol; mso-fareast-font-family: Symbol;"><span style="mso-list: Ignore;">·<span style="font: 7pt 'Times New Roman';"> </span></span></span><span style="font-family: Arial;">100g white chocolate, roughly chopped</span></div><div class="MsoListParagraphCxSpMiddle" style="margin: 0cm 0cm 0pt 36pt; mso-list: l1 level1 lfo1; text-indent: -18pt;"><span style="font-family: Symbol; mso-bidi-font-family: Symbol; mso-fareast-font-family: Symbol;"><span style="mso-list: Ignore;">·<span style="font: 7pt 'Times New Roman';"> </span></span></span><span style="font-family: Arial;">100g fresh or frozen raspberries</span></div><div class="MsoListParagraphCxSpMiddle" style="margin: 0cm 0cm 0pt 36pt; mso-list: l1 level1 lfo1; text-indent: -18pt;"><span style="font-family: Symbol; mso-bidi-font-family: Symbol; mso-fareast-font-family: Symbol;"><span style="mso-list: Ignore;">·<span style="font: 7pt 'Times New Roman';"> </span></span></span><span style="font-family: Arial;">2 tbsp cornflour</span></div><div class="MsoListParagraphCxSpMiddle" style="margin: 0cm 0cm 0pt 36pt; mso-list: l1 level1 lfo1; text-indent: -18pt;"><span style="font-family: Symbol; mso-bidi-font-family: Symbol; mso-fareast-font-family: Symbol;"><span style="mso-list: Ignore;">·<span style="font: 7pt 'Times New Roman';"> </span></span></span><span style="font-family: Arial;">6 tbsp sugar</span></div><div class="MsoListParagraphCxSpMiddle" style="margin: 0cm 0cm 0pt 36pt; mso-list: l1 level1 lfo1; text-indent: -18pt;"><span style="font-family: Symbol; mso-bidi-font-family: Symbol; mso-fareast-font-family: Symbol;"><span style="mso-list: Ignore;">·<span style="font: 7pt 'Times New Roman';"> </span></span></span><span style="font-family: Arial;">3 eggs</span></div><div class="MsoListParagraphCxSpMiddle" style="margin: 0cm 0cm 0pt 36pt; mso-list: l1 level1 lfo1; text-indent: -18pt;"><span style="font-family: Symbol; mso-bidi-font-family: Symbol; mso-fareast-font-family: Symbol;"><span style="mso-list: Ignore;">·<span style="font: 7pt 'Times New Roman';"> </span></span></span><span style="font-family: Arial;">4 heaped tbsp Greek yoghurt</span></div><div class="MsoListParagraphCxSpMiddle" style="margin: 0cm 0cm 0pt 36pt; mso-list: l1 level1 lfo1; text-indent: -18pt;"><span style="font-family: Symbol; mso-bidi-font-family: Symbol; mso-fareast-font-family: Symbol;"><span style="mso-list: Ignore;">·<span style="font: 7pt 'Times New Roman';"> </span></span></span><span style="font-family: Arial;">200ml milk</span></div><div class="MsoListParagraphCxSpLast" style="margin: 0cm 0cm 0pt 36pt; mso-list: l1 level1 lfo1; text-indent: -18pt;"><span style="font-family: Symbol; mso-bidi-font-family: Symbol; mso-fareast-font-family: Symbol;"><span style="mso-list: Ignore;">·<span style="font: 7pt 'Times New Roman';"> </span></span></span><span style="font-family: Arial;">Dash of vanilla</span></div><div class="MsoNormal" style="margin: 0cm 0cm 0pt;"><br />
</div><div class="MsoListParagraphCxSpFirst" style="margin: 0cm 0cm 0pt 36pt; mso-list: l0 level1 lfo2; text-indent: -18pt;"><span style="mso-bidi-font-family: Arial; mso-fareast-font-family: Arial;"><span style="mso-list: Ignore;"><span style="font-family: Arial;">1.</span><span style="font: 7pt 'Times New Roman';"> </span></span></span><span style="font-family: Arial;">Break the waffles into small pieces and put a layer on the bottom of a baking dish.</span></div><div class="MsoListParagraphCxSpMiddle" style="margin: 0cm 0cm 0pt 36pt;"><br />
</div><div class="MsoListParagraphCxSpLast" style="margin: 0cm 0cm 0pt 36pt; mso-list: l0 level1 lfo2; text-indent: -18pt;"><span style="mso-bidi-font-family: Arial; mso-fareast-font-family: Arial;"><span style="mso-list: Ignore;"><span style="font-family: Arial;">2.</span><span style="font: 7pt 'Times New Roman';"> </span></span></span><span style="font-family: Arial;">Add half of the chocolate and half of the raspberries.</span></div><div class="MsoNormal" style="margin: 0cm 0cm 0pt;"><br />
</div><div class="MsoListParagraph" style="margin: 0cm 0cm 0pt 36pt; mso-list: l0 level1 lfo2; text-indent: -18pt;"><span style="mso-bidi-font-family: Arial; mso-fareast-font-family: Arial;"><span style="mso-list: Ignore;"><span style="font-family: Arial;">3.</span><span style="font: 7pt 'Times New Roman';"> </span></span></span><span style="font-family: Arial;">Add another layer of waffles and raspberries, then top with the last of the waffles.</span></div><div class="MsoNormal" style="margin: 0cm 0cm 0pt;"><br />
</div><div class="MsoListParagraph" style="margin: 0cm 0cm 0pt 36pt; mso-list: l0 level1 lfo2; text-indent: -18pt;"><span style="mso-bidi-font-family: Arial; mso-fareast-font-family: Arial;"><span style="mso-list: Ignore;"><span style="font-family: Arial;">4.</span><span style="font: 7pt 'Times New Roman';"> </span></span></span><span style="font-family: Arial;">Whisk together the sugar and cornflour to disperse any lumps of cornflour.</span></div><div class="MsoNormal" style="margin: 0cm 0cm 0pt;"><br />
</div><div class="MsoListParagraph" style="margin: 0cm 0cm 0pt 36pt; mso-list: l0 level1 lfo2; text-indent: -18pt;"><span style="mso-bidi-font-family: Arial; mso-fareast-font-family: Arial;"><span style="mso-list: Ignore;"><span style="font-family: Arial;">5.</span><span style="font: 7pt 'Times New Roman';"> </span></span></span><span style="font-family: Arial;">Add the vanilla, eggs, yoghurt and milk and whisk to a smooth batter.</span></div><div class="MsoNormal" style="margin: 0cm 0cm 0pt;"><br />
</div><div class="MsoListParagraph" style="margin: 0cm 0cm 0pt 36pt; mso-list: l0 level1 lfo2; text-indent: -18pt;"><span style="mso-bidi-font-family: Arial; mso-fareast-font-family: Arial;"><span style="mso-list: Ignore;"><span style="font-family: Arial;">6.</span><span style="font: 7pt 'Times New Roman';"> </span></span></span><span style="font-family: Arial;">Pour slowly over the waffles so that all of the top is soaked in the batter.</span></div><div class="MsoNormal" style="margin: 0cm 0cm 0pt;"><br />
</div><div class="MsoListParagraph" style="margin: 0cm 0cm 0pt 36pt; mso-list: l0 level1 lfo2; text-indent: -18pt;"><span style="mso-bidi-font-family: Arial; mso-fareast-font-family: Arial;"><span style="mso-list: Ignore;"><span style="font-family: Arial;">7.</span><span style="font: 7pt 'Times New Roman';"> </span></span></span><span style="font-family: Arial;">Leave to soak everything up for 20 minutes or so.</span></div><div class="MsoNormal" style="margin: 0cm 0cm 0pt;"><br />
</div><div class="MsoListParagraph" style="margin: 0cm 0cm 0pt 36pt; mso-list: l0 level1 lfo2; text-indent: -18pt;"><span style="mso-bidi-font-family: Arial; mso-fareast-font-family: Arial;"><span style="mso-list: Ignore;"><span style="font-family: Arial;">8.</span><span style="font: 7pt 'Times New Roman';"> </span></span></span><span style="font-family: Arial;">Bake at 170<span style="mso-bidi-font-family: Arial;">°</span> for 40 minutes to an hour, until the top of the pudding is browned and the middle cooked through, but retaining a wobble.</span></div><div class="MsoNormal" style="margin: 0cm 0cm 0pt;"><br />
</div><div class="MsoListParagraph" style="margin: 0cm 0cm 0pt 36pt; mso-list: l0 level1 lfo2; text-indent: -18pt;"><span style="mso-bidi-font-family: Arial; mso-fareast-font-family: Arial;"><span style="mso-list: Ignore;"><span style="font-family: Arial;">9.</span><span style="font: 7pt 'Times New Roman';"> </span></span></span><span style="font-family: Arial;">This is best after leaving to sit for 20 minutes. It is also very good served cold. Serve with Greek yoghurt or pouring cream.<span style="mso-spacerun: yes;"> </span></span></div>SecretDinnerServicehttp://www.blogger.com/profile/13993786069444904954noreply@blogger.com0tag:blogger.com,1999:blog-1136170189293200215.post-91436573425447332152012-01-17T18:17:00.022+00:002012-01-18T08:35:39.252+00:00Lamb and Green Bean Pilaf<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEixkP0H1kqZeblTDpsM_sR2EWr9ctdgLwtZm3SqmyuA99rm-VGr8cajwmY_0svpXgfwgesjAfsaeGGid_g2SHV2ZeA8ccMnL-bM70x_I2gbd3oZ7Y0X5xXJ6TyeDQdlSA7i5G2ZyoNU5CN7/s1600/Lamb_Pilaf.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="266px" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEixkP0H1kqZeblTDpsM_sR2EWr9ctdgLwtZm3SqmyuA99rm-VGr8cajwmY_0svpXgfwgesjAfsaeGGid_g2SHV2ZeA8ccMnL-bM70x_I2gbd3oZ7Y0X5xXJ6TyeDQdlSA7i5G2ZyoNU5CN7/s400/Lamb_Pilaf.jpg" width="400px" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Lamb and Green Bean Pilaf</td></tr>
</tbody></table><br />
<div class="MsoNormal" style="margin: 0cm 0cm 0pt;"><span style="font-family: Arial;">One of my favourite aspects of a Sunday roast has become thinking up ways to use up the leftovers. This thought process often drives my choice of meat rather than the other way around. This is such a delicious way of using up lamb, with a comforting blanket of fragrant, subtly spiced rice, crunchy green beans and a vibrant yoghurt and mint sauce.</span></div><div class="MsoNormal" style="margin: 0cm 0cm 0pt;"><br />
</div><div class="MsoNormal" style="margin: 0cm 0cm 0pt;"><span style="font-family: Arial;">You could go fancy-pants with this, with saffron infused rosewater sprinkled over the pilaf near the end of cooking, or a trendy scattering of pomegranate seeds over the finished dish. Alternatively, you could use stronger flavoured spices or a curry blend. It would also work well with leftover roast chicken if you are not a lover of lamb. There are options with the sauce too; dill or parsley (or indeed nothing) instead of coriander, some crushed garlic or finely chopped cucumber, or a drizzle of extra virgin olive oil over the top. Go crazy...</span></div><div class="MsoNormal" style="margin: 0cm 0cm 0pt;"><span style="font-family: Arial;"> </span></div><div class="MsoNormal" style="margin: 0cm 0cm 0pt;"><br />
</div><div class="MsoNormal" style="margin: 0cm 0cm 0pt;"><b><span style="font-family: Arial;">Lamb and Green Bean Pilaf</span></b></div><div class="MsoNormal" style="margin: 0cm 0cm 0pt;"><br />
</div><div class="MsoListParagraphCxSpFirst" style="margin: 0cm 0cm 0pt 36pt; text-indent: -18pt;"><span style="font-family: Symbol;">·<span style="font-family: 'Times New Roman'; font-size-adjust: none;"> </span></span><span style="font-family: Arial;">A mug full of Basmati rice</span></div><div class="MsoListParagraphCxSpMiddle" style="margin: 0cm 0cm 0pt 36pt; text-indent: -18pt;"><span style="font-family: Symbol;">·<span style="font-family: 'Times New Roman'; font-size-adjust: none;"> </span></span><span style="font-family: Arial;">Olive oil</span></div><div class="MsoListParagraphCxSpMiddle" style="margin: 0cm 0cm 0pt 36pt; text-indent: -18pt;"><span style="font-family: Symbol;">·<span style="font-family: 'Times New Roman'; font-size-adjust: none;"> </span></span><span style="font-family: Arial;">A knob of butter</span></div><div class="MsoListParagraphCxSpMiddle" style="margin: 0cm 0cm 0pt 36pt; text-indent: -18pt;"><span style="font-family: Symbol;">·<span style="font-family: 'Times New Roman'; font-size-adjust: none;"> </span></span><span style="font-family: Arial;">1 Onion, finely chopped</span></div><div class="MsoListParagraphCxSpMiddle" style="margin: 0cm 0cm 0pt 36pt; text-indent: -18pt;"><span style="font-family: Symbol;">·<span style="font-family: 'Times New Roman'; font-size-adjust: none;"> </span></span><span style="font-family: Arial;">1 fat clove of garlic</span></div><div class="MsoListParagraphCxSpMiddle" style="margin: 0cm 0cm 0pt 36pt; text-indent: -18pt;"><span style="font-family: Symbol;">·<span style="font-family: 'Times New Roman'; font-size-adjust: none;"> </span></span><span style="font-family: Arial;">Left over <a href="http://secretdinnerservice.blogspot.com/2012/01/simple-slow-cooked-lamb.html" target="_blank">Slow Roast Shoulder of Lamb</a>, finely shredded, fat removed</span></div><div class="MsoListParagraphCxSpMiddle" style="margin: 0cm 0cm 0pt 36pt; text-indent: -18pt;"><span style="font-family: Symbol;">·<span style="font-family: 'Times New Roman'; font-size-adjust: none;"> </span></span><span style="font-family: Arial;">1 vegetable stock cube</span></div><div class="MsoListParagraphCxSpMiddle" style="margin: 0cm 0cm 0pt 36pt; text-indent: -18pt;"><span style="font-family: Symbol;">·<span style="font-family: 'Times New Roman'; font-size-adjust: none;"> </span></span><span style="font-family: Arial;">1 bay leaf</span></div><div class="MsoListParagraphCxSpMiddle" style="margin: 0cm 0cm 0pt 36pt; text-indent: -18pt;"><span style="font-family: Symbol;">·<span style="font-family: 'Times New Roman'; font-size-adjust: none;"> </span></span><span style="font-family: Arial;">Four cardamom pods</span></div><div class="MsoListParagraphCxSpMiddle" style="margin: 0cm 0cm 0pt 36pt; text-indent: -18pt;"><span style="font-family: Symbol;">·<span style="font-family: 'Times New Roman'; font-size-adjust: none;"> </span></span><span style="font-family: Arial;">A generous pinch each of cinnamon, allspice and cumin</span></div><div class="MsoListParagraphCxSpMiddle" style="margin: 0cm 0cm 0pt 36pt; text-indent: -18pt;"><span style="font-family: Symbol;">·<span style="font-family: 'Times New Roman'; font-size-adjust: none;"> </span></span><span style="font-family: Arial;">A handful of green beans</span></div><div class="MsoListParagraphCxSpLast" style="margin: 0cm 0cm 0pt 36pt; text-indent: -18pt;"><span style="font-family: Symbol;">·<span style="font-family: 'Times New Roman'; font-size-adjust: none;"> </span></span><span style="font-family: Arial;">Water</span></div><div class="MsoNormal" style="margin: 0cm 0cm 0pt;"><br />
</div><div class="MsoNormal" style="margin: 0cm 0cm 0pt;"><b><span style="font-family: Arial;">Yoghurt Mint Sauce</span></b></div><div class="MsoNormal" style="margin: 0cm 0cm 0pt;"><br />
</div><div class="MsoListParagraphCxSpFirst" style="margin: 0cm 0cm 0pt 36pt; text-indent: -18pt;"><span style="font-family: Symbol;">·<span style="font-family: 'Times New Roman'; font-size-adjust: none;"> </span></span><span style="font-family: Arial;">Greek yoghurt – a couple of big dollops</span></div><div class="MsoListParagraphCxSpMiddle" style="margin: 0cm 0cm 0pt 36pt; text-indent: -18pt;"><span style="font-family: Symbol;">·<span style="font-family: 'Times New Roman'; font-size-adjust: none;"> </span></span><span style="font-family: Arial;">A small bunch of mint, finely chopped</span></div><div class="MsoListParagraphCxSpMiddle" style="margin: 0cm 0cm 0pt 36pt; text-indent: -18pt;"><span style="font-family: Symbol;">·<span style="font-family: 'Times New Roman'; font-size-adjust: none;"> </span></span><span style="font-family: Arial;">A few leaves of coriander, finely chopped</span></div><div class="MsoListParagraphCxSpMiddle" style="margin: 0cm 0cm 0pt 36pt; text-indent: -18pt;"><span style="font-family: Symbol;">·<span style="font-family: 'Times New Roman'; font-size-adjust: none;"> </span></span><span style="font-family: Arial;">A pinch of sugar</span></div><div class="MsoListParagraphCxSpMiddle" style="margin: 0cm 0cm 0pt 36pt; text-indent: -18pt;"><span style="font-family: Symbol;">·<span style="font-family: 'Times New Roman'; font-size-adjust: none;"> </span></span><span style="font-family: Arial;">Salt and pepper</span><br />
<br />
<span style="font-family: Arial;">1. Measure the rice into a mug and add enough water to cover. Set aside for 20 minutes or so.</span><br />
<br />
<span style="mso-bidi-font-family: Arial; mso-fareast-font-family: Arial;"><span style="mso-list: Ignore;"><span style="font-family: Arial;">2.</span><span style="font: 7pt 'Times New Roman';"> </span></span></span><span style="font-family: Arial;">Make the mint yoghurt sauce by mixing all of the ingredients together. Set aside for the flavours to mingle.</span><br />
<br />
<span style="mso-bidi-font-family: Arial; mso-fareast-font-family: Arial;"><span style="mso-list: Ignore;"><span style="font-family: Arial;">3.</span><span style="font: 7pt 'Times New Roman';"> </span></span></span><span style="font-family: Arial;">In a lidded non-stick pan melt the butter in the oil over a low heat. Add the onions with a pinch of salt and sweat down with the lid on for about 5 minutes, stirring occasionally.</span><br />
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<span style="mso-bidi-font-family: Arial; mso-fareast-font-family: Arial;"><span style="mso-list: Ignore;"><span style="font-family: Arial;">4.</span><span style="font: 7pt 'Times New Roman';"> </span></span></span><span style="font-family: Arial;">Add the garlic and continue to cook for another 5 minutes, until everything is turning golden.</span><br />
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<span style="mso-bidi-font-family: Arial; mso-fareast-font-family: Arial;"><span style="mso-list: Ignore;"><span style="font-family: Arial;">5.</span><span style="font: 7pt 'Times New Roman';"> </span></span></span><span style="font-family: Arial;">Add the lamb and spices, bay and stock cube and cook briefly with the onions and garlic.</span><br />
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<span style="mso-bidi-font-family: Arial; mso-fareast-font-family: Arial;"><span style="mso-list: Ignore;"><span style="font-family: Arial;">6.</span><span style="font: 7pt 'Times New Roman';"> </span></span></span><span style="font-family: Arial;">Tip the rice into a sieve and drain under the tap. Add to the pan with a mug full of water.</span><br />
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<span style="mso-bidi-font-family: Arial; mso-fareast-font-family: Arial;"><span style="mso-list: Ignore;"><span style="font-family: Arial;">7.</span><span style="font: 7pt 'Times New Roman';"> </span></span></span><span style="font-family: Arial;">Give everything a brief stir, then cover and bring to a boil. Simmer, covered for 8 minutes, topping the water up if necessary.</span><br />
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<span style="mso-bidi-font-family: Arial; mso-fareast-font-family: Arial;"><span style="mso-list: Ignore;"><span style="font-family: Arial;">8.</span><span style="font: 7pt 'Times New Roman';"> </span></span></span><span style="font-family: Arial;">Spread the green beans out over the top of the rice, re-cover the pan and cook for a further 2 minutes.</span><br />
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<span style="mso-bidi-font-family: Arial; mso-fareast-font-family: Arial;"><span style="mso-list: Ignore;"><span style="font-family: Arial;">9.</span><span style="font: 7pt 'Times New Roman';"> </span></span></span><span style="font-family: Arial;">Serve the pilaf with some of the yoghurt mint sauce on top.</span><br />
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</div>SecretDinnerServicehttp://www.blogger.com/profile/13993786069444904954noreply@blogger.com0tag:blogger.com,1999:blog-1136170189293200215.post-1918320131729468592012-01-16T21:33:00.002+00:002012-01-17T18:21:17.293+00:00Simple Slow Cooked Shoulder of LambThis is a great basic recipe for tender, melting lamb. Shoulder is also cheaper than leg. I'm afraid impatience got the better of me and I forgot to take a photo...<br />
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<i>2 Servings, with leftovers</i><br />
<br />
<ul><li>1kg shoulder of lamb</li>
<li>Salt and pepper</li>
<li>Dried rosemary</li>
<li>1 Bay leaf </li>
<li>1 Small carrot, finely chopped</li>
<li>1 onion, finely chopped</li>
<li>Water</li>
</ul><br />
1. Season the lamb liberally with salt, freshly ground black pepper and rosemary. <br />
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2. Place in a casserole dish with a lid, or in a baking tray covered tightly with foil.<br />
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3. Cover and roast at 170 for two hours, then add the bay, onion and carrot, about a wineglass of water and an extra pinch of rosemary to the bottom of the dish. Mix well into the juices.<br />
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4. Re-cover and roast for another hour and a half, then uncovered for a final half hour. Top up the water if the veg start to catch.<br />
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5. When the lamb can be pulled apart with two forks it is ready. Set aside to rest. Drain any excess fat from the pan and mash the vegetables and caramelised juices to form the basis of a delicious gravy by adding lamb of beef stock and cornflour.SecretDinnerServicehttp://www.blogger.com/profile/13993786069444904954noreply@blogger.com2tag:blogger.com,1999:blog-1136170189293200215.post-11612811600909352642012-01-12T20:18:00.000+00:002012-01-12T20:18:48.252+00:00Lentil and Cauliflower Curry<div class="MsoNormal" style="margin: 0cm 0cm 0pt;"><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjW8MTrvpmAfR9Yi-4dk9ZTTs6Xhf9FmYfJ5keP91krFvTwZCumICjMcF-JW-ROr5kQvutHFeTfOD7P20h2l480_TDDi3Q75vpBBrgHqGHZxnS40mUi1jxLkCkjNAkiUQ25CzF_PQvmNh7P/s1600/Cauliflower_Curry.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjW8MTrvpmAfR9Yi-4dk9ZTTs6Xhf9FmYfJ5keP91krFvTwZCumICjMcF-JW-ROr5kQvutHFeTfOD7P20h2l480_TDDi3Q75vpBBrgHqGHZxnS40mUi1jxLkCkjNAkiUQ25CzF_PQvmNh7P/s400/Cauliflower_Curry.jpg" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"> </td></tr>
</tbody></table><br />
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<span style="font-family: Arial;">A good vegetable curry is one of the basics that everyone should have in their culinary repertoire. As this recipe doesn't use ghee, yoghurt or paneer it is actually vegan. I prefer vegetable curries like this that use two or three key ingredients to those where you chuck in everything but the kitchen sink, which so often end up as generic vegetable sludge. I do like a few peas in a tomato-based curry though, for their little bursts of sweetness.</span></div><div class="MsoNormal" style="margin: 0cm 0cm 0pt;"><br />
</div><div class="MsoNormal" style="margin: 0cm 0cm 0pt;"><span style="font-family: Arial;">So many recipes for curry include an ingredients list as long as your arm, most of which are spices, added individually in precise measurements. I don't get too hung up on this and am happy to use a ready-made curry powder. Indian and Bangladeshi friends have assured me that they do the same. If you really feel bad about it, I recommend the blends sold in Asian food stores. Alternatively, customise a ready-made blend with a little extra of your favourite spice.</span></div><div class="MsoNormal" style="margin: 0cm 0cm 0pt;"><br />
</div><div class="MsoNormal" style="margin: 0cm 0cm 0pt;"><span style="font-family: Arial;">I used to loathe cauliflower, even as an adult. Perhaps I was traumatised by memories of soggy cauliflower cheese. Eating it in a curry was the first way that I found it palatable, and now I love it in all incarnations, but I think this is still my favourite way to eat it.</span></div><div class="MsoNormal" style="margin: 0cm 0cm 0pt;"><br />
</div><div class="MsoNormal" style="margin: 0cm 0cm 0pt;"><br />
</div><div class="MsoNormal" style="margin: 0cm 0cm 0pt;"><b><span style="font-family: Arial;">Lentil and Cauliflower Curry</span></b></div><div class="MsoNormal" style="margin: 0cm 0cm 0pt;"><br />
</div><div class="MsoNormal" style="margin: 0cm 0cm 0pt;"><span style="font-family: Arial;">Serves 2-3</span></div><div class="MsoNormal" style="margin: 0cm 0cm 0pt;"><br />
</div><div class="MsoListParagraphCxSpFirst" style="margin: 0cm 0cm 0pt 36pt; text-indent: -18pt;"><span style="font-family: Symbol;">·<span style="font-family: 'Times New Roman'; font-size-adjust: none; font-size: 7pt; font-style: normal; font-variant: normal; font-weight: normal; line-height: normal;"> </span></span><span style="font-family: Arial;">Vegetable oil</span></div><div class="MsoListParagraphCxSpMiddle" style="margin: 0cm 0cm 0pt 36pt; text-indent: -18pt;"><span style="font-family: Symbol;">·<span style="font-family: 'Times New Roman'; font-size-adjust: none; font-size: 7pt; font-style: normal; font-variant: normal; font-weight: normal; line-height: normal;"> </span></span><span style="font-family: Arial;">2 onions, finely chopped</span></div><div class="MsoListParagraphCxSpMiddle" style="margin: 0cm 0cm 0pt 36pt; text-indent: -18pt;"><span style="font-family: Symbol;">·<span style="font-family: 'Times New Roman'; font-size-adjust: none; font-size: 7pt; font-style: normal; font-variant: normal; font-weight: normal; line-height: normal;"> </span></span><span style="font-family: Arial;">3 garlic cloves, finely chopped or grated</span></div><div class="MsoListParagraphCxSpMiddle" style="margin: 0cm 0cm 0pt 36pt; text-indent: -18pt;"><span style="font-family: Symbol;">·<span style="font-family: 'Times New Roman'; font-size-adjust: none; font-size: 7pt; font-style: normal; font-variant: normal; font-weight: normal; line-height: normal;"> </span></span><span style="font-family: Arial;">1 tbsp decent curry powder or garam masala</span></div><div class="MsoListParagraphCxSpMiddle" style="margin: 0cm 0cm 0pt 36pt; text-indent: -18pt;"><span style="font-family: Symbol;">·<span style="font-family: 'Times New Roman'; font-size-adjust: none; font-size: 7pt; font-style: normal; font-variant: normal; font-weight: normal; line-height: normal;"> </span></span><span style="font-family: Arial;">A thumb-sized piece of ginger, finely chopped or grated</span></div><div class="MsoListParagraphCxSpMiddle" style="margin: 0cm 0cm 0pt 36pt; text-indent: -18pt;"><span style="font-family: Symbol;">·<span style="font-family: 'Times New Roman'; font-size-adjust: none; font-size: 7pt; font-style: normal; font-variant: normal; font-weight: normal; line-height: normal;"> </span></span><span style="font-family: Arial;">1 red chilli, deseeded if you like and finely chopped (optional)</span></div><div class="MsoListParagraphCxSpMiddle" style="margin: 0cm 0cm 0pt 36pt; text-indent: -18pt;"><span style="font-family: Symbol;">·<span style="font-family: 'Times New Roman'; font-size-adjust: none; font-size: 7pt; font-style: normal; font-variant: normal; font-weight: normal; line-height: normal;"> </span></span><span style="font-family: Arial;">1 tin chopped tomatoes</span></div><div class="MsoListParagraphCxSpMiddle" style="margin: 0cm 0cm 0pt 36pt; text-indent: -18pt;"><span style="font-family: Symbol;">·<span style="font-family: 'Times New Roman'; font-size-adjust: none; font-size: 7pt; font-style: normal; font-variant: normal; font-weight: normal; line-height: normal;"> </span></span><span style="font-family: Arial;">A large pinch of sugar</span></div><div class="MsoListParagraphCxSpMiddle" style="margin: 0cm 0cm 0pt 36pt; text-indent: -18pt;"><span style="font-family: Symbol;">·<span style="font-family: 'Times New Roman'; font-size-adjust: none; font-size: 7pt; font-style: normal; font-variant: normal; font-weight: normal; line-height: normal;"> </span></span><span style="font-family: Arial;">1 tin green lentils, drained and rinsed</span></div><div class="MsoListParagraphCxSpMiddle" style="margin: 0cm 0cm 0pt 36pt; text-indent: -18pt;"><span style="font-family: Symbol;">·<span style="font-family: 'Times New Roman'; font-size-adjust: none; font-size: 7pt; font-style: normal; font-variant: normal; font-weight: normal; line-height: normal;"> </span></span><span style="font-family: Arial;">100ml water</span></div><div class="MsoListParagraphCxSpMiddle" style="margin: 0cm 0cm 0pt 36pt; text-indent: -18pt;"><span style="font-family: Symbol;">·<span style="font-family: 'Times New Roman'; font-size-adjust: none; font-size: 7pt; font-style: normal; font-variant: normal; font-weight: normal; line-height: normal;"> </span></span><span style="font-family: Arial;">1 small head of cauliflower</span></div><div class="MsoListParagraphCxSpMiddle" style="margin: 0cm 0cm 0pt 36pt; text-indent: -18pt;"><span style="font-family: Symbol;">·<span style="font-family: 'Times New Roman'; font-size-adjust: none; font-size: 7pt; font-style: normal; font-variant: normal; font-weight: normal; line-height: normal;"> </span></span><span style="font-family: Arial;">A small handful of frozen peas or pettis pois</span></div><div class="MsoListParagraphCxSpMiddle" style="margin: 0cm 0cm 0pt 36pt; text-indent: -18pt;"><span style="font-family: Symbol;">·<span style="font-family: 'Times New Roman'; font-size-adjust: none; font-size: 7pt; font-style: normal; font-variant: normal; font-weight: normal; line-height: normal;"> </span></span><span style="font-family: Arial;">A small bunch of coriander</span></div><div class="MsoListParagraphCxSpLast" style="margin: 0cm 0cm 0pt 36pt; text-indent: -18pt;"><span style="font-family: Symbol;">·<span style="font-family: 'Times New Roman'; font-size-adjust: none; font-size: 7pt; font-style: normal; font-variant: normal; font-weight: normal; line-height: normal;"> </span></span><span style="font-family: Arial;">Salt</span></div><div class="MsoNormal" style="margin: 0cm 0cm 0pt;"><br />
</div><div class="MsoListParagraphCxSpFirst" style="margin: 0cm 0cm 0pt 36pt; text-indent: -18pt;"><span style="font-family: Arial;">1.</span><span style="font-family: 'Times New Roman'; font-size-adjust: none; font-size: 7pt; font-style: normal; font-variant: normal; font-weight: normal; line-height: normal;"> </span><span style="font-family: Arial;">Over a fairly low heat, sweat the onions down in the oil with a little salt for 5 minutes or so.</span><span style="font-family: Arial;"> </span></div><div class="MsoListParagraphCxSpFirst" style="margin: 0cm 0cm 0pt 36pt; text-indent: -18pt;"><br />
</div><div class="MsoListParagraphCxSpMiddle" style="margin: 0cm 0cm 0pt 36pt; text-indent: -18pt;"><span style="font-family: Arial;">2.</span><span style="font-family: 'Times New Roman'; font-size-adjust: none; font-size: 7pt; font-style: normal; font-variant: normal; font-weight: normal; line-height: normal;"> </span><span style="font-family: Arial;">Add the garlic, cover and continue to sweat down for 5-10 minutes, or until golden.</span></div><div class="MsoListParagraphCxSpMiddle" style="margin: 0cm 0cm 0pt 36pt; text-indent: -18pt;"><br />
</div><div class="MsoListParagraphCxSpMiddle" style="margin: 0cm 0cm 0pt 36pt; text-indent: -18pt;"><span style="font-family: Arial;">3.</span><span style="font-family: 'Times New Roman'; font-size-adjust: none; font-size: 7pt; font-style: normal; font-variant: normal; font-weight: normal; line-height: normal;"> </span><span style="font-family: Arial;">Add the curry powder and cook out for a minute or so, then add the ginger and chilli, if using.</span></div><div class="MsoListParagraphCxSpMiddle" style="margin: 0cm 0cm 0pt 36pt; text-indent: -18pt;"><br />
</div><div class="MsoListParagraphCxSpMiddle" style="margin: 0cm 0cm 0pt 36pt; text-indent: -18pt;"><span style="font-family: Arial;">4.</span><span style="font-family: 'Times New Roman'; font-size-adjust: none; font-size: 7pt; font-style: normal; font-variant: normal; font-weight: normal; line-height: normal;"> </span><span style="font-family: Arial;">Cook for another couple of minutes, then add the tomatoes, sugar, lentils, water and salt, to taste.</span></div><div class="MsoListParagraphCxSpMiddle" style="margin: 0cm 0cm 0pt 36pt; text-indent: -18pt;"><br />
</div><div class="MsoListParagraphCxSpMiddle" style="margin: 0cm 0cm 0pt 36pt; text-indent: -18pt;"><span style="font-family: Arial;">5.</span><span style="font-family: 'Times New Roman'; font-size-adjust: none; font-size: 7pt; font-style: normal; font-variant: normal; font-weight: normal; line-height: normal;"> </span><span style="font-family: Arial;">Break the cauliflower into florets, cutting any large ones in half.</span></div><div class="MsoListParagraphCxSpMiddle" style="margin: 0cm 0cm 0pt 36pt; text-indent: -18pt;"><br />
</div><div class="MsoListParagraphCxSpMiddle" style="margin: 0cm 0cm 0pt 36pt; text-indent: -18pt;"><span style="font-family: Arial;">6.</span><span style="font-family: 'Times New Roman'; font-size-adjust: none; font-size: 7pt; font-style: normal; font-variant: normal; font-weight: normal; line-height: normal;"> </span><span style="font-family: Arial;">Finely chop the coriander stalks then add to the curry along with the cauliflower. Cover and cook until the cauliflower is almost cooked to your liking. Stir in the peas and cook for another couple of minutes.</span></div><div class="MsoListParagraphCxSpMiddle" style="margin: 0cm 0cm 0pt 36pt; text-indent: -18pt;"><br />
</div><div class="MsoListParagraphCxSpLast" style="margin: 0cm 0cm 0pt 36pt; text-indent: -18pt;"><span style="font-family: Arial;">7.</span><span style="font-family: 'Times New Roman'; font-size-adjust: none; font-size: 7pt; font-style: normal; font-variant: normal; font-weight: normal; line-height: normal;"> </span><span style="font-family: Arial;">Roughly chop the coriander leaves. Stir a little through the curry and serve with boiled basmati rice or chapatis, with the rest of the coriander sprinkled on top.</span><br />
</div>SecretDinnerServicehttp://www.blogger.com/profile/13993786069444904954noreply@blogger.com0tag:blogger.com,1999:blog-1136170189293200215.post-1135724472288307652012-01-09T18:18:00.006+00:002012-01-10T08:11:32.351+00:00Burger Slaw with Dill and Mustard<div class="MsoNormal" style="margin: 0cm 0cm 0pt;"><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhEXtFIsKL8GQgneeNovP08JQfg2OnKUBYhqSW3s9YpsZY4w3i3Vy88ncvyfgqNdIF9oWUHc-QmHVNezy0BPIJ-Be1RDzXJVjhfY07eq3K0rr_MixuM9pkriexHeiuHh2M6iF3lgthFkEfl/s1600/Burger_Slaw.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="266px" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhEXtFIsKL8GQgneeNovP08JQfg2OnKUBYhqSW3s9YpsZY4w3i3Vy88ncvyfgqNdIF9oWUHc-QmHVNezy0BPIJ-Be1RDzXJVjhfY07eq3K0rr_MixuM9pkriexHeiuHh2M6iF3lgthFkEfl/s400/Burger_Slaw.jpg" width="400px" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Burger Slaw</td></tr>
</tbody></table><br />
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<span style="font-family: Arial;"><span style="font-size: 12pt;">When did coleslaw become just slaw? The abbreviation isn't a fad that I usually go along with, but it sounds better here. </span></span><br />
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<span style="font-family: Arial;"><span style="font-size: 12pt;">I love home made coleslaw and this is extra special. The flavours of dill, mustard and pickles work brilliantly with the fresh crunch of cabbage and carrot. I also make a version of this minus the cheese and using low fat mayonnaise to keep things healthy. A little horseradish or wholegrain mustard would also work a treat but might move things away from burger chain territory. Whether or not that is a bad thing is up to you...</span></span><br />
<br />
<span style="font-family: Arial;"><span style="font-size: 12pt;">I have always thought of the gherkin controversy as weird as they have been my favourite part of a burger ever since I was a kid. If you don't like them by all means leave them out. You freak. </span></span></div><div class="MsoNormal" style="margin: 0cm 0cm 0pt;"><br />
</div><div class="MsoNormal" style="margin: 0cm 0cm 0pt;"><span style="font-family: Arial;"><span style="font-size: 12pt;">While this Slaw is great on a burger, it is also brilliant with grilled chicken breast or cold roast beef. It is also great with the <a href="http://secretdinnerservice.blogspot.com/2012/01/slow-cooked-texas-brisket.html" target="_blank">Slow Cooked Texas Brisket</a>, either as an accompaniment when it is hot or piled into a fantastically messy sandwich with the leftovers.</span><span style="font-family: 'Times New Roman','serif'; font-size: 12pt;"></span></span></div><div class="MsoNormal" style="margin: 0cm 0cm 0pt;"><br />
</div><div class="MsoNormal" style="margin: 0cm 0cm 0pt;"><br />
</div><div class="MsoNormal" style="margin: 0cm 0cm 0pt;"><span style="font-family: Arial;"><b><span style="font-size: 12pt;">Burger Slaw</span></b><span style="font-family: 'Times New Roman','serif'; font-size: 12pt;"></span></span></div><div class="MsoNormal" style="margin: 0cm 0cm 0pt;"><br />
</div><ul type="disc"><li class="MsoNormal" style="margin: 0cm 0cm 0pt;"><span style="font-family: Arial;"><span style="font-size: 12pt;">Half a white cabbage, finely shredded</span><span style="font-family: 'Times New Roman','serif'; font-size: 12pt;"></span></span></li>
<li class="MsoNormal" style="margin: 0cm 0cm 0pt;"><span style="font-family: Arial;"><span style="font-size: 12pt;">1 carrot, grated</span><span style="font-family: 'Times New Roman','serif'; font-size: 12pt;"></span></span></li>
<li class="MsoNormal" style="margin: 0cm 0cm 0pt;"><span style="font-family: Arial;"><span style="font-size: 12pt;">1 red onion, finely sliced</span><span style="font-family: 'Times New Roman','serif'; font-size: 12pt;"></span></span></li>
<li class="MsoNormal" style="margin: 0cm 0cm 0pt;"><span style="font-family: Arial;"><span style="font-size: 12pt;">75g sweet dill pickles or gherkins, roughly chopped</span></span></li>
<li class="MsoNormal" style="margin: 0cm 0cm 0pt;"><span style="font-family: Arial;"><span style="font-size: 12pt;">50g grated mild cheddar or Monterrey Jack cheese (optional) </span><span style="font-family: 'Times New Roman','serif'; font-size: 12pt;"></span></span></li>
<li class="MsoNormal" style="margin: 0cm 0cm 0pt;"><span style="font-family: Arial;"><span style="font-size: 12pt;">4 tbsp mayonnaise (made with free range eggs)</span><span style="font-family: 'Times New Roman','serif'; font-size: 12pt;"></span></span></li>
<li class="MsoNormal" style="margin: 0cm 0cm 0pt;"><span style="font-family: Arial;"><span style="font-size: 12pt;">2 tbsp ketchup</span><span style="font-family: 'Times New Roman','serif'; font-size: 12pt;"></span></span></li>
<li class="MsoNormal" style="margin: 0cm 0cm 0pt;"><span style="font-family: Arial;"><span style="font-size: 12pt;">1 tbsp American Mustard</span><span style="font-family: 'Times New Roman','serif'; font-size: 12pt;"></span></span></li>
<li class="MsoNormal" style="margin: 0cm 0cm 0pt;"><span style="font-family: Arial;"><span style="font-size: 12pt;">1 tbsp vinegar from the pickles</span><span style="font-family: 'Times New Roman','serif'; font-size: 12pt;"></span></span></li>
<li class="MsoNormal" style="margin: 0cm 0cm 0pt;"><span style="font-size: 12pt;"><span style="font-family: Arial;">1 tbsp finely chopped dill, plus extra for garnish</span></span></li>
</ul><div class="MsoNormal" style="margin: 0cm 0cm 0pt;"><br />
</div><div class="MsoNormal" style="margin: 0cm 0cm 0pt 36pt; text-indent: -18pt;"><span style="font-size: 12pt;"><span style="font-family: Arial;">1.</span></span><span style="font-family: 'Times New Roman','serif'; font-size: 7pt;"> </span><span style="font-family: Arial;"><span style="font-size: 12pt;">Combine the mayonnaise, ketchup, mustard, pickle vinegar and dill to make a dressing. If you make this in the bowl where you mix the slaw you can save yourself some washing up.</span><span style="font-family: 'Times New Roman','serif'; font-size: 12pt;"></span></span></div><div class="MsoNormal" style="margin: 0cm 0cm 0pt 36pt; text-indent: -18pt;"><br />
</div><div class="MsoNormal" style="margin: 0cm 0cm 0pt 36pt; text-indent: -18pt;"><span style="font-size: 12pt;"><span style="font-family: Arial;">2.</span></span><span style="font-family: 'Times New Roman','serif'; font-size: 7pt;"> </span><span style="font-size: 12pt;"><span style="font-family: Arial;">Add all of the remaining ingredients and mix until thoroughly combined.</span></span><span style="font-family: 'Times New Roman','serif'; font-size: 12pt;"></span></div>SecretDinnerServicehttp://www.blogger.com/profile/13993786069444904954noreply@blogger.com0tag:blogger.com,1999:blog-1136170189293200215.post-80643378732654318672012-01-09T18:08:00.006+00:002012-01-10T08:09:48.736+00:00Slow Cooked Texas Brisket<div class="MsoNormal" style="margin: 0cm 0cm 0pt;"><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgGbDZZ8o9pAjK2vBy8rb7QQi-fy6bvzPVmWQCDnDfm8I0vYozw8Tu3grRF2g6YHGu6Wp3nDBC7QmeJQrxYVWzWsStKH4b8OV4VpGeQHDdWrW4LjLeVu1NdjH4G3ohy8O0amo7zSSCUVStO/s1600/Texas_Brisket.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="266px" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgGbDZZ8o9pAjK2vBy8rb7QQi-fy6bvzPVmWQCDnDfm8I0vYozw8Tu3grRF2g6YHGu6Wp3nDBC7QmeJQrxYVWzWsStKH4b8OV4VpGeQHDdWrW4LjLeVu1NdjH4G3ohy8O0amo7zSSCUVStO/s400/Texas_Brisket.jpg" width="400px" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Slow Cooked Texas Brisket</td></tr>
</tbody></table><br />
<span style="font-family: Arial;">Brisket is one of those wonderful cheap cuts that just melts after a long slow cook. I have often made the British version, slow braised in rich stock with onions, carrots, celery and herbs (brilliant with mustard and horseradish mashed potato) but I have been meaning to try this American version for a while.</span></div><div class="MsoNormal" style="margin: 0cm 0cm 0pt;"><br />
</div><div class="MsoNormal" style="margin: 0cm 0cm 0pt;"><span style="font-family: Arial;">This is quite often cooked on a barbecue or smoker, but luckily you can also cook this in the oven. A little water helps keep the meat from catching as the fat marbled through it breaks down in the low heat. You will know when it is cooked when you can easily insert two forks and pull the meat apart. Yum!</span></div><div class="MsoNormal" style="margin: 0cm 0cm 0pt;"><br />
</div><div class="MsoNormal" style="margin: 0cm 0cm 0pt;"><span style="font-family: Arial;">This served two of us, with enough leftovers for two generously filled sandwiches the next day. Beautiful!</span></div><div class="MsoNormal" style="margin: 0cm 0cm 0pt;"><br />
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<b><span style="font-family: Arial;">Slow Cooked Texas Brisket</span></b></div><div class="MsoNormal" style="margin: 0cm 0cm 0pt;"><br />
</div><div class="MsoNormal" style="margin: 0cm 0cm 0pt;"><span style="font-family: Arial;">Serves 4 (or 2 with leftovers)</span></div><div class="MsoNormal" style="margin: 0cm 0cm 0pt;"><br />
<div class="MsoListParagraphCxSpFirst" style="margin: 0cm 0cm 0pt 36pt; mso-list: l0 level1 lfo1; text-indent: -18pt;"><span style="font-family: Symbol; mso-bidi-font-family: Symbol; mso-fareast-font-family: Symbol;"><span style="mso-list: Ignore;">·<span style="font: 7pt 'Times New Roman';"> </span></span></span><span style="font-family: Arial;">800g piece beef brisket</span></div><div class="MsoListParagraphCxSpMiddle" style="margin: 0cm 0cm 0pt 36pt; mso-list: l0 level1 lfo1; text-indent: -18pt;"><span style="font-family: Symbol; mso-bidi-font-family: Symbol; mso-fareast-font-family: Symbol;"><span style="mso-list: Ignore;">·<span style="font: 7pt 'Times New Roman';"> </span></span></span><span style="font-family: Arial;">1 tbsp dark soy sauce</span></div><div class="MsoListParagraphCxSpMiddle" style="margin: 0cm 0cm 0pt 36pt; mso-list: l0 level1 lfo1; text-indent: -18pt;"><span style="font-family: Symbol; mso-bidi-font-family: Symbol; mso-fareast-font-family: Symbol;"><span style="mso-list: Ignore;">·<span style="font: 7pt 'Times New Roman';"> </span></span></span><span style="font-family: Arial;">2 tbsp tomato ketchup</span></div><div class="MsoListParagraphCxSpMiddle" style="margin: 0cm 0cm 0pt 36pt; mso-list: l0 level1 lfo1; text-indent: -18pt;"><span style="font-family: Symbol; mso-bidi-font-family: Symbol; mso-fareast-font-family: Symbol;"><span style="mso-list: Ignore;">·<span style="font: 7pt 'Times New Roman';"> </span></span></span><span style="font-family: Arial;">1 tbsp American mustard</span></div><div class="MsoListParagraphCxSpMiddle" style="margin: 0cm 0cm 0pt 36pt; mso-list: l0 level1 lfo1; text-indent: -18pt;"><span style="font-family: Symbol; mso-bidi-font-family: Symbol; mso-fareast-font-family: Symbol;"><span style="mso-list: Ignore;">·<span style="font: 7pt 'Times New Roman';"> </span></span></span><span style="font-family: Arial;">1 tsp Worcestershire Sauce</span></div><div class="MsoListParagraphCxSpMiddle" style="margin: 0cm 0cm 0pt 36pt; mso-list: l0 level1 lfo1; text-indent: -18pt;"><span style="font-family: Symbol; mso-bidi-font-family: Symbol; mso-fareast-font-family: Symbol;"><span style="mso-list: Ignore;">·<span style="font: 7pt 'Times New Roman';"> </span></span></span><span style="font-family: Arial;">Dash of Tabasco or other hot sauce</span></div><div class="MsoListParagraphCxSpMiddle" style="margin: 0cm 0cm 0pt 36pt; mso-list: l0 level1 lfo1; text-indent: -18pt;"><span style="font-family: Symbol; mso-bidi-font-family: Symbol; mso-fareast-font-family: Symbol;"><span style="mso-list: Ignore;">·<span style="font: 7pt 'Times New Roman';"> </span></span></span><span style="font-family: Arial;">1tbsp sugar</span></div><div class="MsoListParagraphCxSpMiddle" style="margin: 0cm 0cm 0pt 36pt; mso-list: l0 level1 lfo1; text-indent: -18pt;"><span style="font-family: Symbol; mso-bidi-font-family: Symbol; mso-fareast-font-family: Symbol;"><span style="mso-list: Ignore;">·<span style="font: 7pt 'Times New Roman';"> </span></span></span><span style="font-family: Arial;">1 tsp sweet smoked paprika </span></div><div class="MsoListParagraphCxSpMiddle" style="margin: 0cm 0cm 0pt 36pt; mso-list: l0 level1 lfo1; text-indent: -18pt;"><span style="font-family: Symbol; mso-bidi-font-family: Symbol; mso-fareast-font-family: Symbol;"><span style="mso-list: Ignore;">·<span style="font: 7pt 'Times New Roman';"> </span></span></span><span style="font-family: Arial;">Black pepper</span></div><div class="MsoListParagraphCxSpLast" style="margin: 0cm 0cm 0pt 36pt; mso-list: l0 level1 lfo1; text-indent: -18pt;"><span style="font-family: Symbol; mso-bidi-font-family: Symbol; mso-fareast-font-family: Symbol;"><span style="mso-list: Ignore;">·<span style="font: 7pt 'Times New Roman';"> </span></span></span><span style="font-family: Arial;">100ml water</span></div><div class="MsoNormal" style="margin: 0cm 0cm 0pt;"><br />
</div><div class="MsoListParagraphCxSpFirst" style="margin: 0cm 0cm 0pt 36pt; mso-list: l1 level1 lfo2; text-indent: -18pt;"><span style="mso-bidi-font-family: Arial; mso-fareast-font-family: Arial;"><span style="mso-list: Ignore;"><span style="font-family: Arial;">1.</span><span style="font: 7pt 'Times New Roman';"> </span></span></span><span style="font-family: Arial;">Preheat the oven to 150<span style="mso-bidi-font-family: Arial;">°</span>C.</span></div><div class="MsoListParagraphCxSpMiddle" style="margin: 0cm 0cm 0pt 36pt;"><br />
</div><div class="MsoListParagraphCxSpLast" style="margin: 0cm 0cm 0pt 36pt; mso-list: l1 level1 lfo2; text-indent: -18pt;"><span style="mso-bidi-font-family: Arial; mso-fareast-font-family: Arial;"><span style="mso-list: Ignore;"><span style="font-family: Arial;">2.</span><span style="font: 7pt 'Times New Roman';"> </span></span></span><span style="font-family: Arial;">Combine the soy, ketchup, mustard, Worcestershire sauce, Tabasco, sugar and paprika, then smear the mixture over the meat. If you can leave this to marinate for a couple of hours, so much the better.</span></div><div class="MsoNormal" style="margin: 0cm 0cm 0pt;"><br />
</div><div class="MsoListParagraph" style="margin: 0cm 0cm 0pt 36pt; mso-list: l1 level1 lfo2; text-indent: -18pt;"><span style="mso-bidi-font-family: Arial; mso-fareast-font-family: Arial;"><span style="mso-list: Ignore;"><span style="font-family: Arial;">3.</span><span style="font: 7pt 'Times New Roman';"> </span></span></span><span style="font-family: Arial;">Pour the water into the bottom of a casserole dish large enough to accommodate your beef. Alternatively use a baking tray and tightly cover with foil. Sit the beef on top and season liberally with pepper.</span></div><div class="MsoNormal" style="margin: 0cm 0cm 0pt;"><br />
</div><div class="MsoListParagraphCxSpFirst" style="margin: 0cm 0cm 0pt 36pt; mso-list: l1 level1 lfo2; text-indent: -18pt;"><span style="mso-bidi-font-family: Arial; mso-fareast-font-family: Arial;"><span style="mso-list: Ignore;"><span style="font-family: Arial;">4.</span><span style="font: 7pt 'Times New Roman';"> </span></span></span><span style="font-family: Arial;">Cover with the lid or a sheet of tin foil and roast for 3 – 3½ hours, or until tender. You may need to top the water up a little after an hour or so.</span></div><div class="MsoListParagraphCxSpLast" style="margin: 0cm 0cm 0pt 36pt;"><br />
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</div><div class="MsoListParagraph" style="margin: 0cm 0cm 0pt 36pt; mso-list: l1 level1 lfo2; text-indent: -18pt;"><span style="mso-bidi-font-family: Arial; mso-fareast-font-family: Arial;"><span style="mso-list: Ignore;"><span style="font-family: Arial;">5.</span><span style="font: 7pt 'Times New Roman';"> </span></span></span><span style="font-family: Arial;">Carve informally on the diagonal, or just chunkily shred it up, and serve.</span></div><div class="MsoListParagraph" style="margin: 0cm 0cm 0pt 36pt; mso-list: l1 level1 lfo2; text-indent: -18pt;"><br />
</div></div>SecretDinnerServicehttp://www.blogger.com/profile/13993786069444904954noreply@blogger.com0tag:blogger.com,1999:blog-1136170189293200215.post-85925682392034820332012-01-04T13:19:00.002+00:002012-01-04T14:07:22.630+00:00Chicken Leek and Bacon PiesOver Christmas I didn't get into the kitchen much, what with office parties, visiting relatives and subsisting on peanuts, chocolate and Christmas cake in between. For New Year we decided to throw a dinner party and I relished the opportunity to actually cook something. As this was a party I wanted something that I could prepare in advance and these pies were perfect. <br />
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The pastry was crumbly, the creamy chicken filling tender and moist. The look was perhaps a little rustic, my impatience having got the better of me by the time I came to fashion the second pastry 2012. <br />
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My friends can be a fussy bunch, but the flavours here are a real crowd pleaser. Suffice to say that these beatuies were a hit all round.<br />
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<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="http://1.bp.blogspot.com/-ienlZkgkvfg/TwRP71QSe5I/AAAAAAAAAGc/QrmRPk8zxPg/s1600/Chicken+pie.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="300px" rea="true" src="http://1.bp.blogspot.com/-ienlZkgkvfg/TwRP71QSe5I/AAAAAAAAAGc/QrmRPk8zxPg/s400/Chicken+pie.jpg" width="400px" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Photo courtesy of my friend Hannah</td></tr>
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<br />
<strong>Chicken, Leek and Bacon Pies</strong><br />
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<i style="mso-bidi-font-style: normal;">Makes six individual pies</i><br />
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<div style="margin-left: 36pt; mso-list: l1 level1 lfo2; text-indent: -18pt;"><span style="font-family: Symbol; mso-bidi-font-family: Symbol; mso-fareast-font-family: Symbol;"><span style="mso-list: Ignore;">·<span style="font-family: 'Times New Roman';"> </span></span></span>A little olive oil</div><div style="margin-left: 36pt; mso-list: l1 level1 lfo2; text-indent: -18pt;"><span style="font-family: Symbol; mso-bidi-font-family: Symbol; mso-fareast-font-family: Symbol;"><span style="mso-list: Ignore;">·<span style="font-family: 'Times New Roman';"> </span></span></span>4 rashers smoked back bacon</div><div style="margin-left: 36pt; mso-list: l1 level1 lfo2; text-indent: -18pt;"><span style="font-family: Symbol; mso-bidi-font-family: Symbol; mso-fareast-font-family: Symbol;"><span style="mso-list: Ignore;">·<span style="font-family: 'Times New Roman';"> </span></span></span>2 large chicken breasts</div><div style="margin-left: 36pt; mso-list: l1 level1 lfo2; text-indent: -18pt;"><span style="font-family: Symbol; mso-bidi-font-family: Symbol; mso-fareast-font-family: Symbol;"><span style="mso-list: Ignore;">·<span style="font-family: 'Times New Roman';"> </span></span></span>4 skinless chicken thigh fillets</div><div style="margin-left: 36pt; mso-list: l1 level1 lfo2; text-indent: -18pt;"><span style="font-family: Symbol; mso-bidi-font-family: Symbol; mso-fareast-font-family: Symbol;"><span style="mso-list: Ignore;">·<span style="font-family: 'Times New Roman';"> </span></span></span>1 red onion, finely chopped</div><div style="margin-left: 36pt; mso-list: l1 level1 lfo2; text-indent: -18pt;"><span style="font-family: Symbol; mso-bidi-font-family: Symbol; mso-fareast-font-family: Symbol;"><span style="mso-list: Ignore;">·<span style="font-family: 'Times New Roman';"> </span></span></span>2 leeks, finely sliced</div><div style="margin-left: 36pt; mso-list: l1 level1 lfo2; text-indent: -18pt;"><span style="font-family: Symbol; mso-bidi-font-family: Symbol; mso-fareast-font-family: Symbol;"><span style="mso-list: Ignore;">·<span style="font-family: 'Times New Roman';"> </span></span></span>200g garlic and herb cream cheese</div><div style="margin-left: 36pt; mso-list: l1 level1 lfo2; text-indent: -18pt;"><span style="font-family: Symbol; mso-bidi-font-family: Symbol; mso-fareast-font-family: Symbol;"><span style="mso-list: Ignore;">·<span style="font-family: 'Times New Roman';"> </span></span></span>A splash of milk</div><div style="margin-left: 36pt; mso-list: l1 level1 lfo2; text-indent: -18pt;"><span style="font-family: Symbol; mso-bidi-font-family: Symbol; mso-fareast-font-family: Symbol;"><span style="mso-list: Ignore;">·<span style="font-family: 'Times New Roman';"> </span></span></span>Black pepper</div><div style="margin-left: 36pt; mso-list: l1 level1 lfo2; text-indent: -18pt;"><span style="font-family: Symbol; mso-bidi-font-family: Symbol; mso-fareast-font-family: Symbol;"><span style="mso-list: Ignore;">·<span style="font-family: 'Times New Roman';"> </span></span></span>Pinch of nutmeg</div><div style="margin-left: 36pt; mso-list: l1 level1 lfo2; text-indent: -18pt;"><span style="font-family: Symbol; mso-bidi-font-family: Symbol; mso-fareast-font-family: Symbol;"><span style="mso-list: Ignore;">·<span style="font-family: 'Times New Roman';"> </span></span></span>600g Shortcrust pastry</div><div style="margin-left: 36pt; mso-list: l1 level1 lfo2; text-indent: -18pt;"><span style="font-family: Symbol; mso-bidi-font-family: Symbol; mso-fareast-font-family: Symbol;"><span style="mso-list: Ignore;">·<span style="font-family: 'Times New Roman';"> </span></span></span>1 egg, beaten</div><br />
<div style="margin-left: 36pt; mso-list: l0 level1 lfo1; text-indent: -18pt;"><span style="mso-list: Ignore;">1.<span style="font-family: 'Times New Roman';"> </span></span>In a large non-stick pan fry the bacon in the oil until crisp. Set aside.</div><div style="margin-left: 36pt; mso-list: l0 level1 lfo1; text-indent: -18pt;"><span style="mso-list: Ignore;">2.<span style="font-family: 'Times New Roman';"> </span></span>Fry the chicken breasts whole in the oil and bacon juices for 4 minutes per side or until golden brown. Set aside.</div><div style="margin-left: 36pt; mso-list: l0 level1 lfo1; text-indent: -18pt;"><span style="mso-list: Ignore;">3.<span style="font-family: 'Times New Roman';"> </span></span>Remove any excess fat from the chicken thighs and chop into one inch pieces. Fry for 10 minutes on a fairly low heat.</div><div style="margin-left: 36pt; mso-list: l0 level1 lfo1; text-indent: -18pt;"><span style="mso-list: Ignore;">4.<span style="font-family: 'Times New Roman';"> </span></span>Add the onion and allow to soften for a couple of minutes, then add the leeks. Cover and sweat down for 8-10 minutes.</div><div style="margin-left: 36pt; mso-list: l0 level1 lfo1; text-indent: -18pt;"><span style="mso-list: Ignore;">5.<span style="font-family: 'Times New Roman';"> </span></span>Crumble the bacon and slice the chicken into chunks, then add to the pan along with the cream cheese, black pepper and nutmeg. Let this down with a little milk, but it should be a fairly stiff mixture. </div><div style="margin-left: 36pt; mso-list: l0 level1 lfo1; text-indent: -18pt;"><span style="mso-list: Ignore;">6.<span style="font-family: 'Times New Roman';"> </span></span>Warm through for a few minutes so that the chicken breasts are fully cooked, then remove from the heat and allow to cool completely.</div><div style="margin-left: 36pt; mso-list: l0 level1 lfo1; text-indent: -18pt;"><span style="mso-list: Ignore;">7.<span style="font-family: 'Times New Roman';"> </span></span>Cut the pastry into 6 even portions and, on a floured surface, roll the first out into a rough rectangle around 30 cm by 15cm. </div><div style="margin-left: 36pt; mso-list: l0 level1 lfo1; text-indent: -18pt;"><span style="mso-list: Ignore;">8.<span style="font-family: 'Times New Roman';"> </span></span>Place a couple of spoonfuls of the chicken mixture in the centre of one half of the pastry. Brush around the chicken with some of the beaten egg then fold the pastry over, squeezing out any air from around the filling and pressing the two layers together.</div><div style="margin-left: 36pt; mso-list: l0 level1 lfo1; text-indent: -18pt;"><span style="mso-list: Ignore;">9.<span style="font-family: 'Times New Roman';"> </span></span>Trim into a neatish square and, with a fork, press down on the folded edges to firmly seal the pastry. Transfer to a baking tray.</div><div style="margin-left: 36pt; mso-list: l0 level1 lfo1; text-indent: -18pt;"><span style="mso-list: Ignore;">10.<span style="font-family: 'Times New Roman';"> </span></span>Make a little hole in the centre of the pie to allow steam to escape and brush with egg wash.</div><div style="margin-left: 36pt; mso-list: l0 level1 lfo1; text-indent: -18pt;"><span style="mso-list: Ignore;">11.<span style="font-family: 'Times New Roman';"> </span></span>With the pastry trimmings you can fashion any decoration that you want. Stick to the top of the pie and brush with egg wash. Repeat 5 times. </div><div style="margin-left: 36pt; mso-list: l0 level1 lfo1; text-indent: -18pt;"><span style="mso-list: Ignore;">12.<span style="font-family: 'Times New Roman';"> </span></span>Keep in a fairly cool place until ready to bake. At the last minute brush with any remaining egg wash to get a really glossy finish.</div><div style="margin-left: 36pt; mso-list: l0 level1 lfo1; text-indent: -18pt;"><span style="mso-list: Ignore;">13.<span style="font-family: 'Times New Roman';"> </span></span>Bake at 180°C for around 40 minutes, or until golden and crisp.</div><div style="margin-left: 36pt; mso-list: l0 level1 lfo1; text-indent: -18pt;"><span style="mso-list: Ignore;">14.<span style="font-family: 'Times New Roman';"> </span></span>Serve with potatoes and steamed mixed vegetables.</div><br />
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</div>SecretDinnerServicehttp://www.blogger.com/profile/13993786069444904954noreply@blogger.com2tag:blogger.com,1999:blog-1136170189293200215.post-33225433090350661942011-12-19T12:45:00.000+00:002011-12-19T12:45:00.497+00:00Cranberry, Orange and White Chocolate Cookies<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh8n1izHIfbVNdSPaeFLa_y4ri_JV9YQXEXl2kKyA7q_lpM8gbAwM1rOtN3hypraYHh1QIfNWZSgVaB17sr79n4xGGWyxSDEtKXYhyphenhyphenyZSu79szjVBvcg7i-zEOrQ_yoCReiE9M_mpBWlUCt/s1600/Cranberry_Orange_Cookies1.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300px" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh8n1izHIfbVNdSPaeFLa_y4ri_JV9YQXEXl2kKyA7q_lpM8gbAwM1rOtN3hypraYHh1QIfNWZSgVaB17sr79n4xGGWyxSDEtKXYhyphenhyphenyZSu79szjVBvcg7i-zEOrQ_yoCReiE9M_mpBWlUCt/s400/Cranberry_Orange_Cookies1.jpg" width="400px" /></a></div><br />
<div> </div>Ovens are funny things. I adapted this recipe from one that I wrote years ago, where I stipulated the time at 8-9 minutes. I have since moved and, in my new oven, these took closer to 11 minutes. You need to watch them. When they have spread out and are just starting to turn golden yet remain lovely and soft, they are done. I tried a batch of these on greaseproof paper and a batch straight on the baking tray. The batch on the baking tray actually came out the best and were easy to remove with a spatula.<br />
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<div> </div>A bit of a stateside influence here, using many of the flavours that are popular during the American Holiday Season - Orange, Cranberry and Cinnamon.<br />
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<div> </div>I took most of these to work, where everyone raved about them and afreed that they were so much better than shop bought cookies. They were gone in no time, which I took as a good sign.<br />
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<div> </div><b>Cranberry, Orange and White Chocolate Cookies</b><br />
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<i>Makes about 16 cookies</i><br />
<ul><li>150g soft butter (I used salted - if using unsalted add a pinch of salt)</li>
<li>75g granulated sugar</li>
<li>75g soft light brown sugar</li>
<li>A few drops of vanila extract</li>
<li>1 tsp cinnamon, plus extra for dusting</li>
<li>grated zest of 1 orange</li>
<li>200g self raising flour</li>
<li>30g dried cranberries</li>
<li>50g white chocolate, chopped</li>
</ul><br />
<div> </div>1. Beat the sugars and butter until soft and pale. It's monents like this that make me wish I had a mixer! This is easier if the butter is really soft.<br />
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<div> </div>2. Beat in the vanilla, cinnamon and orange zest then add the flour.<br />
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<div> </div>3. Mix until almost combined, then add the cranberries and white chocolate, mixing to a dough with the berries and chunks evenly dispersed. It is important that you don't handle the dough too much as the cookies will become heavy.<br />
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<div> </div>4. Break off chunks of dough and roll into balls. You should get 16-18. Space them evenly on a baking tray and flatten slightly with your hand before baking at <span style="font-family: Arial;">180°. Check after 8 minutes, then keep an eye on them until they are done.</span><br />
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<span style="font-family: Arial;">5. Remove from the oven and dust with cinnamon whilst still warm.</span><br />
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<div> </div><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgGmS41KNzVgUoTDK-YGSWR-ujDEAsC7gMl4rIzi6CohvhFaX5uqJ3cRGckmEfqYq4O8Ddy5sWzxTcl7GpA-vViUajLfY5HwYuZn5tELrZDJfmuB2QP2VpxhDZS8cZO-Nx_xZqmMwFlpEUG/s1600/Cranberry_Orange_Cookies2.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640px" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgGmS41KNzVgUoTDK-YGSWR-ujDEAsC7gMl4rIzi6CohvhFaX5uqJ3cRGckmEfqYq4O8Ddy5sWzxTcl7GpA-vViUajLfY5HwYuZn5tELrZDJfmuB2QP2VpxhDZS8cZO-Nx_xZqmMwFlpEUG/s640/Cranberry_Orange_Cookies2.jpg" width="480px" /></a><span style="font-family: Arial;"> </span>SecretDinnerServicehttp://www.blogger.com/profile/13993786069444904954noreply@blogger.com2tag:blogger.com,1999:blog-1136170189293200215.post-38106908901854076602011-12-18T16:48:00.000+00:002011-12-18T16:48:57.565+00:00No-Churn Brandy Butter Ice Cream<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhvBHZW1i4pdj_pndvOyP3sJ8CKrpxDI2SUP1mZCa0NpQlO0yU_JFnDzTT9uyvDaMuxKtK6ZSH1y-2SMuGgysMafK8MPuvk09p8OoE2s8A0dKuohG0cCNsooBR7HgeJ2UenMOquPZyin_Oc/s1600/Brandy_Butter_Ice_Cream.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="298" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhvBHZW1i4pdj_pndvOyP3sJ8CKrpxDI2SUP1mZCa0NpQlO0yU_JFnDzTT9uyvDaMuxKtK6ZSH1y-2SMuGgysMafK8MPuvk09p8OoE2s8A0dKuohG0cCNsooBR7HgeJ2UenMOquPZyin_Oc/s400/Brandy_Butter_Ice_Cream.jpg" width="400" /></a></div><br />
Making ice cream is a right palava, right? Making a custard, ensuring that it doesn't split or overcook, then, if you don't have an ice cream maker, all that tedious stirring at regular intervals, and even then it often ends up with ice crystals. Yawn...<br />
<br />
This brandy butter-inspired ice cream is ridiculously easy to make. There is indeed no churning, just five minutes of gentle stirring and whisking and you're done. The alcohol is the magic ingredient here, preventing the ice cream from freezing solid. This is lovely and soft set and scoopable.<br />
<br />
There isn't any actual butter in this ice cream. I was just going to call it something incredibly lame like Christmas Ice Cream, but when I tasted it, I was instantly reminded of brandy butter. It's kind of brandy butter plus, with the clementine, spices and vanilla. It's absolutely delicious, and would make a splendid alternative accompaniment to your Christmas pud. Or served melting over a warm mince pie. Or eaten straight from the container in front of a film where a young widower learns to love again, reconnects with his wayward children and rediscovers the true meaning of Christmas. Sniff...<br />
<br />
In case you were wondering, the true meaning of Christmas is love. Apparently.<br />
<br />
<b><br />
</b><br />
<b>No-Churn Brandy Butter Ice Cream</b><br />
<br />
<ul><li>50g icing sugar</li>
<li>50g soft light brown sugar</li>
<li>Pinch of salt, to give the suggestion of butter</li>
<li>Juice of 1 clementine</li>
<li>60ml brandy</li>
<li>A few drops of vanilla extract</li>
<li>Dash of Angostura Bitters (optional)</li>
<li>1/2 tsp mixed spice</li>
<li>300ml double cream</li>
</ul><br />
1. Mix together all of the ingredients except for the cream, until the sugar has dissolved.<br />
<br />
2. Add the cream and whisk until floppy and just forming soft peaks. Incidentally, this is also delicious at this stage and, if so inclined, you could dispense with the freezing altogether.<br />
<br />
3. Transfer to a container and freeze overnight.SecretDinnerServicehttp://www.blogger.com/profile/13993786069444904954noreply@blogger.com2tag:blogger.com,1999:blog-1136170189293200215.post-22802067903669721762011-12-14T12:37:00.002+00:002011-12-14T12:39:28.497+00:00Jerk Ribs<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgcCrda0Ou2-Ng7WfHrP8AWCQy3HJVvl5LqJhs235Jk3XssPEJUiTOC-pFYJM86C9ftk81pfXYVZeict_j43Hv1wN33cDYl0mgKFqEcMurDAELweC8Wq43bWbl1NfZkbdsR7MdW8bTCJrhS/s1600/Jerk_Ribs.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgcCrda0Ou2-Ng7WfHrP8AWCQy3HJVvl5LqJhs235Jk3XssPEJUiTOC-pFYJM86C9ftk81pfXYVZeict_j43Hv1wN33cDYl0mgKFqEcMurDAELweC8Wq43bWbl1NfZkbdsR7MdW8bTCJrhS/s400/Jerk_Ribs.jpg" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Hey, looks aren't everything...</td></tr>
</tbody></table><br />
On Saturday I was wondering what delights to cook up for dinner when I hit upon the idea of combining two of my favourite meals - ribs and jerk chicken - to make these amazing jerk ribs.<br />
<br />
Possibly not a dinner for polite company, there is something so satisfyingly carnivorous about eating meat straight off the bone, and the tangy marinade here, with its lime and vinegar, makes the meat so tender and delicious that all you will be left with is a plate of clean ribs. I'm not sure that lime is a traditional ingredient in a jerk marinade, but it combines so wonderfully with the ginger to give real zing and freshness to counter the richness of the meat, sugar and soy. When I was unable to find the traditional scotch bonnet chillis, I used a Jamaican hot sauce made with scotch bonnets and habaneros instead, which works really well. I never really measure it; I just add enough to make my lips tingle. The sauce gives you the flexibility to have this as hot or mild as you like, but traditionally it should be fairly hot. <br />
<br />
I used 600g of ribs and there was probably too much marinade for this quantity. It could easily have stretched to a kilo of ribs and fed three (or four less greedy people). You could also combine it with some boneless, skinless chicken thighs, which is what I usually use this marinade for. Instead of the usual rice and peas or coconut rice, I served this with some home-made potato wedges and a simple salad. Delicious.<br />
<br />
<br />
<b>Jerk Ribs</b><br />
<br />
<i>Serves 2 -3</i><br />
<br />
600g-1kg pork ribs<br />
1 red onion, roughly chopped<br />
1 5cm piece of ginger, peeled and roughly chopped<br />
2 fat cloves of garlic<br />
Jamaican hot sauce, to taste (start with 1 tbsp)<br />
juice and zest of 1 lime<br />
1 tbsp dark soy sauce<br />
2tbsp malt vinegar<br />
1 tbsp black treacle<br />
1tbsp soft brown sugar<br />
Plenty of ground black pepper<br />
1 tbsp dried thyme<br />
1/2 tsp allspice<br />
generous grating of fresh nutmeg<br />
generous grinding of black pepper<br />
salt, to taste<br />
<br />
1. Put all of the ingredients minus the ribs in a food processor and blend to a smooth, runny sauce. Taste and adjust the seasoning, adding more hot sauce if required.<br />
<br />
2. Line a deep sided baking tray with foil and lay the ribs out, giving each one space. Pour the marinade over the top, making sure that all of the ribs are covered. Leave to marinate for at least 2 hours.<br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh2XY9K3n-zqpeKmqmelMrNM8tEX1zEizuame9W9b04-Z8aQRwI7hCpGY11YrGJOIhv-cyHOBw2sQ7iqguUHb-3rxxalMjs6uOM8Z2yt-8-tpjEH9iKOQQxo2k43Wo1dQiivIq7595ng6Mn/s1600/Jerk_Ribs2.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh2XY9K3n-zqpeKmqmelMrNM8tEX1zEizuame9W9b04-Z8aQRwI7hCpGY11YrGJOIhv-cyHOBw2sQ7iqguUHb-3rxxalMjs6uOM8Z2yt-8-tpjEH9iKOQQxo2k43Wo1dQiivIq7595ng6Mn/s400/Jerk_Ribs2.jpg" width="400" /></a></div><br />
3. Preheat the oven to 170C. Bake the ribs, uncovered, for an hour, basting with the marinade every so often as it reduces and gets sticky.<br />
<br />
4. Serve the ribs with the remaining sauce drizzled over the top. Eschew table manners and dig in!SecretDinnerServicehttp://www.blogger.com/profile/13993786069444904954noreply@blogger.com0tag:blogger.com,1999:blog-1136170189293200215.post-24861501885593018672011-12-08T13:08:00.001+00:002011-12-12T16:21:25.863+00:00Christmas Cake - It's not too late!<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgRRkcU-G38OBMkW-Ld6elLX6BC87X3KAMz36OxQ4uQlcdG4AFM1H8RdfuOMJ6zqokI4GWvUQWHdyXM77DGaxfdo6H_wSqX6mujzCKKKBbgrERLkAWUXTTwwT2ukFYpN8vzSERohDLmt1lQ/s1600/Christmas_Cake.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="266" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgRRkcU-G38OBMkW-Ld6elLX6BC87X3KAMz36OxQ4uQlcdG4AFM1H8RdfuOMJ6zqokI4GWvUQWHdyXM77DGaxfdo6H_wSqX6mujzCKKKBbgrERLkAWUXTTwwT2ukFYpN8vzSERohDLmt1lQ/s400/Christmas_Cake.jpg" width="400" /></a></div><br />
I love me all kinds of cake, but if some crazy EU law decreed that a person could only consume one type of cake (hey it could happen; they banned bendy cucumbers) I would have to choose fruit cake. More specifically, the dark, moist kind of fruit cake, rich with spices, booze and, of course, dried fruit.<br />
<br />
Common wisdom would have you believe that it is too late to make a Christmas cake. I suppose the normal kind that needs baking for four hours does need a while to mature. Traditional types are a terrible faff. But I offer an alternative - a richer version of the boiled fruitcake.<br />
<br />
This cake is so popular that I get asked to make several each year. And it is so easy to make that I don't mind making half a dozen during the run up to Christmas. The ritual of it and the wonderful Christmassy smells really put me in the festive spirit. This cake is so forgiving. The extra moisture means you can overcook it and it won't dry out, and boiling most of the ingredients together means that by the time you come to bake, they are already well aquainted, so it doesn't need as long to mature.<br />
<br />
Of course maturing will improve any fruit cake, so if you can make this in advance then do. But it's not essential.<br />
<br />
For added ease, this recipe uses American cup measurements. Don't panic if you don't have a cup measurement; you just need something that holds around 240ml of water.<br />
<br />
<br />
<b>Christmas Cake</b><br />
<br />
600g dried fruit (such as raisins, sultanas, currants, cranberries, pitted prunes and dates, candied peel and dried or glace cherries)<br />
Zest and juice of 1 orange, juice made up to 1 cup with water, cider or sherry<br />
1 cup dark brown sugar<br />
3/4 cup melted butter (if using unsalted butter add a pinch of salt to the saucepan)<br />
2 heaped tbsp orange marmalade<br />
1 grated apple (I don't bother to peel)<br />
2 tbsp black treacle<br />
2 tsp mixed spice<br />
50g pecan nuts, or whatever nut you fancy<br />
2 free range eggs<br />
2 tbsp brandy<br />
2 cups self raising flour<br />
<br />
1. Chop the fruit a little, particularly if using larger fruit like prunes, dates and glace cherries. No one wants a great big prune in their cake, and roughly chopping even smaller fruit helps it to absorb the liquid and spicy flavours.<br />
<br />
2. Put the dried fruit, along with all of the other ingredients except for the nuts, eggs, brandy and flour into a saucepan. Over a gentle heat bring to a boil and simmer for 5 minutes, stirring occasionally. This smells just like Christmas!<br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjUVDFhi0NvTEn3BNVuDvhghvHG9wDw8bGE9gvKkpbw7Q8Ad7YtVrJ3Nzqhg5y4bykzVIXoH_IsWHP1a8slKC_eFJYKndM1ufdSFmPyX9tUWec7lnhmg0DY7zS-cTqCjmy1HBvBxsN_nUsh/s1600/Christmas_Cake2.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjUVDFhi0NvTEn3BNVuDvhghvHG9wDw8bGE9gvKkpbw7Q8Ad7YtVrJ3Nzqhg5y4bykzVIXoH_IsWHP1a8slKC_eFJYKndM1ufdSFmPyX9tUWec7lnhmg0DY7zS-cTqCjmy1HBvBxsN_nUsh/s400/Christmas_Cake2.jpg" width="400" /></a></div><div class="separator" style="clear: both; text-align: left;"><br />
</div><div class="separator" style="clear: both; text-align: left;">3. Let the mixture cool, so that the eggs don't scramble when you add them!</div><div class="separator" style="clear: both; text-align: left;"><br />
</div><div class="separator" style="clear: both; text-align: left;">4. Meanwhile, preheat your oven to <span style="font-family: Arial;">150°C and line the bottom of a loose bottomed tin with greaseproof paper. Grease the sides of the tin with butter. You can line the sides with more greaseproof paper if you like, but I never bother.</span></div><div class="separator" style="clear: both; text-align: left;"><span class="Apple-style-span" style="font-family: Arial;"><br />
</span></div><div class="separator" style="clear: both; text-align: left;"><span class="Apple-style-span" style="font-family: Arial;">5. Roughly chop or crumble the nuts into the boiled mixture. Mix in the eggs and brandy, and then the flour, stirring until just combined.</span></div><div class="separator" style="clear: both; text-align: left;"><span class="Apple-style-span" style="font-family: Arial;"><br />
</span></div><div class="separator" style="clear: both; text-align: left;"><span class="Apple-style-span" style="font-family: Arial;">6. Pour the mixture into the prepared tin and bake for 90 minutes. If the top is getting a little dark, cover with a baking tray. </span></div><div class="separator" style="clear: both; text-align: left;"><span class="Apple-style-span" style="font-family: Arial;"><br />
</span></div><div class="separator" style="clear: both; text-align: left;"><span class="Apple-style-span" style="font-family: Arial;">7. After 90 minutes, test your cake to see if it is cooked by inserting a cocktail stick. It should be fairly clean. A bit of cake is ok, as it will be fairly moist, but if it looks raw continue to cook for 10-15 minutes.</span></div><div class="separator" style="clear: both; text-align: left;"><span class="Apple-style-span" style="font-family: Arial;"><br />
</span></div><div class="separator" style="clear: both; text-align: left;"><span class="Apple-style-span" style="font-family: Arial;">8. Allow to cool before turning out.</span></div><div class="separator" style="clear: both; text-align: left;"><span class="Apple-style-span" style="font-family: Arial;"><br />
</span></div><div class="separator" style="clear: both; text-align: left;"><span class="Apple-style-span" style="font-family: Arial;"><br />
</span></div><div class="separator" style="clear: both; text-align: left;"><span class="Apple-style-span" style="font-family: Arial;">This cake will need a feed or three, which I usually do a day or so after baking. Prick it quite deeply all over with a cocktail stick, then spoon over the alcohol of your choice, ensuring that some goes into the holes that you have made. Brandy, rum, whisky, ginger wine and sherry are all good choices. It's also nice to mix it up with subsequent feeds, which you can repeat every few days.</span></div><div class="separator" style="clear: both; text-align: left;"><span class="Apple-style-span" style="font-family: Arial;"><br />
</span></div><div class="separator" style="clear: both; text-align: left;"><span class="Apple-style-span" style="font-family: Arial;">A word of warning - it is possible to overfeed a fruitcake. I ate one once at a relative's house that was positively sodden. Not only was it soggy and unpleasant, but I didn't feel safe to drive afterwards! To avoid this, it's best to feed little and often. If you poke the cake with your finger and it makes a squishing sound, you have gone too far!</span></div><div class="separator" style="clear: both; text-align: left;"><span class="Apple-style-span" style="font-family: Arial;"><br />
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Last week I succumbed to one of the various viruses that seem so prevalent at this time of year and spent most of the weekend on the sofa (please, no jokes about man flu). However, even in my incapacitated state this delicious dessert was a cinch to rustle up, the whole thing taking only a few minutes. And good golly, was it worth it! Somehow rich, yet tangy and light, it was essentially a hot toddy in cold dessert form. No wonder it did me good.<br />
<br />
The key to it is using a good quality lemon curd, with a decent level of acidity to cut through the cream and sweet sponge. If you are enterprising enough to make your own lemon curd, by all means use that.<br />
<br />
If you would like a stronger ginger taste, please feel free to add more ground ginger to the cream. Or, you could add some of the syrup from a jar of stem ginger instead of the icing sugar, stirring though some chopped stem ginger at the end.<br />
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The portions here are rather generous, perhaps too generous to follow a big meal. Still, somehow we forced it down! If you have a smaller appetite, you could always make this in smaller wine glasses, reducing the quantities of cake, lemon curd and cream. Alternatively, you could double the quantities and make one large trifle to serve four to six people.<br />
<br />
<b>Lemon and Ginger Trifle</b><br />
<br />
2 generous portions<br />
<br />
Shop bought Madeira cake, about 50g per person<br />
Good quality lemon curd<br />
150ml double cream <br />
1tbsp icing sugar<br />
6 tbsp ginger wine<br />
1 tbsp brandy<br />
1/4 tsp ground ginger, plus extra to sprinkle on top<br />
<br />
1. Crumble the sponge into two large wine glasses. Drizzle 2 tbsp of ginger wine per glass over the sponge, making sure you soak every last bit in boozy gingery goodness.<br />
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2. Dollop some lemon curd liberally over the sponge. As much as you like really. I used 2 heaped tbps per portion.<br />
<br />
3. In a separate bowl, mix together the sugar, ginger, ginger wine and brandy then add the cream. Whisk together to a soft peak stage and spoon over the trifle.<br />
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4. Dust with extra ground ginger. Some strips of lemon peel might be a nice touch. Or some toasted slivered almonds for some crunch. I could go on...SecretDinnerServicehttp://www.blogger.com/profile/13993786069444904954noreply@blogger.com0tag:blogger.com,1999:blog-1136170189293200215.post-19060163027463193962011-12-01T16:25:00.005+00:002012-01-05T17:28:52.778+00:00King Ranch Chicken Casserole<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiEEulab-edMBPvfy2UtN3SW4PBvyI2ynMVDJgl9LCEAJ5p4lzlFMHJvBugWK8PAp9GxcEomITX7GTTa2PgLrXpq-50yFBvU-MNCncLYNs86M-v0QaP5LGYpVLeGHZyLm5uCY4fHVCr1Lq3/s1600/King_Ranch.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="265" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiEEulab-edMBPvfy2UtN3SW4PBvyI2ynMVDJgl9LCEAJ5p4lzlFMHJvBugWK8PAp9GxcEomITX7GTTa2PgLrXpq-50yFBvU-MNCncLYNs86M-v0QaP5LGYpVLeGHZyLm5uCY4fHVCr1Lq3/s400/King_Ranch.JPG" width="400" /></a></div><br />
<br />
<div class="MsoNormal" style="margin: 0cm 0cm 0pt;"><span style="font-family: Arial;">Sadly the truth is not always stranger than fiction...</span><br />
<br />
<span style="font-family: Arial;">I once read that the wonderfully named King Ranch Chicken Casserole was created by the chef of boxing promoter Don King. I so wanted this to be true, and for a long time I believed it was, but apparently the dish comes from the famous King Ranch in Texas. Gutted...</span></div><div class="MsoNormal" style="margin: 0cm 0cm 0pt;"><br />
</div><div class="MsoNormal" style="margin: 0cm 0cm 0pt;"><span style="font-family: Arial;">This is one of the best ways of using up leftover roast chicken that I can think of. Layers of creamy spiced chicken and vegetables, cheese and tortillas, this recipe features two idiosyncrasies of the American kitchen: the propensity to name anything that is cooked in the oven a casserole, and the use of mushroom soup, or so-called "Midwestern Binder" as a sauce. I have dispensed with the frankly disgusting tinned soup and reduced the enormous quantities of cheese, but this is still rich, unctuous and totally delicious! </span></div><div class="MsoNormal" style="margin: 0cm 0cm 0pt;"><br />
</div><div class="MsoNormal" style="margin: 0cm 0cm 0pt;"><span style="font-family: Arial;">I can't remember where I first heard about this dish, but my recipe is adapted from a number of sources, the best of which was at <a href="http://homesicktexan.blogspot.com/" target="_blank">Homesick Texan</a>, a blog I would thoroughly recommend.</span></div><div class="MsoNormal" style="margin: 0cm 0cm 0pt;"><br />
</div><div class="MsoNormal" style="margin: 0cm 0cm 0pt;"><br />
</div><div class="MsoNormal" style="margin: 0cm 0cm 0pt;"><b><span style="font-family: Arial;">King Ranch Chicken "Casserole"</span></b></div><div class="MsoNormal" style="margin: 0cm 0cm 0pt;"><br />
</div><div class="MsoNormal" style="margin: 0cm 0cm 0pt;"><span style="font-family: Arial;">Serves 2 to 4 people. I'm not here to judge</span></div><div class="MsoNormal" style="margin: 0cm 0cm 0pt;"><br />
</div><div class="MsoNormal" style="margin: 0cm 0cm 0pt;"><span style="font-family: Arial;">Olive oil</span></div><div class="MsoNormal" style="margin: 0cm 0cm 0pt;"><span style="font-family: Arial;">1 red onion, finely chopped</span></div><div class="MsoNormal" style="margin: 0cm 0cm 0pt;"><span style="font-family: Arial;">2 red pepper, finely chopped</span></div><div class="MsoNormal" style="margin: 0cm 0cm 0pt;"><span style="font-family: Arial;">100g sweetcorn</span></div><div class="MsoNormal" style="margin: 0cm 0cm 0pt;"><span style="font-family: Arial;">2 cloves garlic, crushed</span></div><div class="MsoNormal" style="margin: 0cm 0cm 0pt;"><span style="font-family: Arial;">3 pieces pickled red jalapeno, finely chopped</span><br />
<span style="font-family: Arial;">1 tsp ground cumin, or more to taste</span></div><div class="MsoNormal" style="margin: 0cm 0cm 0pt;"><span style="font-family: Arial;">1 tsp sweet smoked paprika, or more to taste</span></div><div class="MsoNormal" style="margin: 0cm 0cm 0pt;"><span style="font-family: Arial;">1 tsp dried oregano</span></div><div class="MsoNormal" style="margin: 0cm 0cm 0pt;"><span style="font-family: Arial;">1 tin chopped tomatoes</span></div><div class="MsoNormal" style="margin: 0cm 0cm 0pt;"><span style="font-family: Arial;">½ tsp sugar</span></div><div class="MsoNormal" style="margin: 0cm 0cm 0pt;"><span style="font-family: Arial;">1 chicken stock cube</span></div><div class="MsoNormal" style="margin: 0cm 0cm 0pt;"><span style="font-family: Arial;">1tbs corn flour mixed with a little water</span></div><div class="MsoNormal" style="margin: 0cm 0cm 0pt;"><span style="font-family: Arial;">200ml milk</span></div><div class="MsoNormal" style="margin: 0cm 0cm 0pt;"><span style="font-family: Arial;">160g cold roast chicken, torn into strips</span></div><div class="MsoNormal" style="margin: 0cm 0cm 0pt;"><span style="font-family: Arial;">5 soft corn tortillas</span></div><div class="MsoNormal" style="margin: 0cm 0cm 0pt;"><span style="font-family: Arial;">100g grated cheese (or fresh mozzarella would be great)</span></div><div class="MsoNormal" style="margin: 0cm 0cm 0pt;"><span style="font-family: Arial;">Half a 30g bunch of coriander, roughly chopped</span></div><div class="MsoNormal" style="margin: 0cm 0cm 0pt;"><br />
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</div><div class="MsoListParagraphCxSpFirst" style="margin: 0cm 0cm 0pt 36pt; text-indent: -18pt;"><span style="font-family: Arial;">1.</span><span style="font-family: 'Times New Roman';"> </span><span style="font-family: Arial;">Preheat your oven to 180°C</span></div><div class="MsoListParagraphCxSpMiddle" style="margin: 0cm 0cm 0pt 36pt; text-indent: -18pt;"><span style="font-family: Arial;">2.</span><span style="font-family: 'Times New Roman';"> </span><span style="font-family: Arial;">Heat the olive oil in a pan and sweat the chicken for a few minutes, then add the pepper and garlic. Continue to cook gently for a few more minutes.</span></div><div class="MsoListParagraphCxSpMiddle" style="margin: 0cm 0cm 0pt 36pt; text-indent: -18pt;"><span style="font-family: Arial;">3.</span><span style="font-family: 'Times New Roman';"> </span><span style="font-family: Arial;">Stir in the chilli, cumin, paprika and oregano, and then add the corn, tomatoes, sugar and stock cube. Increase the heat and boil rapidly, reducing to a thick sauce. </span></div><div class="MsoListParagraphCxSpMiddle" style="margin: 0cm 0cm 0pt 36pt; text-indent: -18pt;"><span style="font-family: Arial;">4.</span><span style="font-family: 'Times New Roman';"> </span><span style="font-family: Arial;">Stir in the corn flour mixture and, once thickened, combine with the milk.</span></div><div class="MsoListParagraphCxSpMiddle" style="margin: 0cm 0cm 0pt 36pt; text-indent: -18pt;"><span style="font-family: Arial;">5.</span><span style="font-family: 'Times New Roman';"> </span><span style="font-family: Arial;">Add the chicken and bring to the boil. Simmer for 5 minutes. The mixture should be quite thick.</span></div><div class="MsoListParagraphCxSpMiddle" style="margin: 0cm 0cm 0pt 36pt; text-indent: -18pt;"><span style="font-family: Arial;">6.</span><span style="font-family: 'Times New Roman';"> </span><span style="font-family: Arial;">Take the pan off the heat. Stir most of the coriander through the chicken mixture, reserving some for decoration.</span></div><div class="MsoListParagraphCxSpMiddle" style="margin: 0cm 0cm 0pt 36pt; text-indent: -18pt;"><span style="font-family: Arial;">7.</span><span style="font-family: 'Times New Roman';"> </span><span style="font-family: Arial;">Put your first tortilla in the bottom of a round pie dish. Spread a layer of the chicken mixture over the top, followed by some cheese. Repeat the layers, finishing with a small amount of sauce and plenty of cheese.</span></div><div class="MsoListParagraphCxSpLast" style="margin: 0cm 0cm 0pt 36pt; text-indent: -18pt;"><span style="font-family: Arial;">8.</span><span style="font-family: 'Times New Roman';"> </span><span style="font-family: Arial;"> Bake for 20-30 minutes, until golden. Serve cut into wedges with a salad or home made coleslaw. </span></div>SecretDinnerServicehttp://www.blogger.com/profile/13993786069444904954noreply@blogger.com0tag:blogger.com,1999:blog-1136170189293200215.post-83285983632486037212011-11-30T12:39:00.000+00:002011-11-30T12:40:54.669+00:00This is going on my Christmas list! <table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEioA-HH-CIUsFHb3mUkNYPlg03w6yjIW7IfwJhJzugooCNNZwqN0C_TPmFtnBjA4uUhhEYtE9Ve8NHQD85OsjNIbiIdLqRndE6a9Rd-Clq8D2Ueo29UiHG7vbJitRXU3cj-E_fLwjo_eVZA/s1600/HungoverCookbook.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" dda="true" height="400px" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEioA-HH-CIUsFHb3mUkNYPlg03w6yjIW7IfwJhJzugooCNNZwqN0C_TPmFtnBjA4uUhhEYtE9Ve8NHQD85OsjNIbiIdLqRndE6a9Rd-Clq8D2Ueo29UiHG7vbJitRXU3cj-E_fLwjo_eVZA/s400/HungoverCookbook.jpg" width="270px" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">And I usually make do with Marmite on toast!</td></tr>
</tbody></table>SecretDinnerServicehttp://www.blogger.com/profile/13993786069444904954noreply@blogger.com0tag:blogger.com,1999:blog-1136170189293200215.post-2712623630109471222011-11-29T13:15:00.001+00:002011-12-06T15:11:40.267+00:00How to make perfect roast potatoes<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhhzcPW1psiH1atphYc6AhOfvDpJpAJxUY6qcqbldQq_gppQbO7-3jBGbAWLN7KsGKisbksfTWXTPfT2-3GR2roAXXBrYIu5zZub80Hlxd7jI1JWemnG2mofaTaV0YhFrGObNTGpet3XIKs/s1600/Roast_Potatoes.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300px" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhhzcPW1psiH1atphYc6AhOfvDpJpAJxUY6qcqbldQq_gppQbO7-3jBGbAWLN7KsGKisbksfTWXTPfT2-3GR2roAXXBrYIu5zZub80Hlxd7jI1JWemnG2mofaTaV0YhFrGObNTGpet3XIKs/s400/Roast_Potatoes.JPG" width="400px" /></a></div><br />
<div class="MsoNormal" style="margin: 0cm 0cm 0pt;"><span style="font-family: Arial;">I think roast potatoes are my favourite part of Sunday dinner, even above the meat. And I would go so far as to say that roast potatoes are my favourite way of eating spuds. Perhaps this is because we rarely had them in my family. They were seen as unhealthy. However, when made this way, they contain little saturated fat but are still golden, crunchy and fluffy all at the same time.</span></div><div class="MsoNormal" style="margin: 0cm 0cm 0pt;"><br />
</div><div class="MsoNormal" style="margin: 0cm 0cm 0pt;"><span style="font-family: Arial;">Lots of people seem to struggle with roasties, but they really aren't that difficult to make after a little practice. There are just a couple of things to consider. The first is the type of potatoes. I use red skinned Desiree, which is a good all-rounder, but King Edward and Maris Piper would work equally well. </span></div><div class="MsoNormal" style="margin: 0cm 0cm 0pt;"><br />
</div><div class="MsoNormal" style="margin: 0cm 0cm 0pt;"><span style="font-family: Arial;">The second consideration is fat. Animal fat from the meat imparts a great flavour, but is unhealthier. I tend to use vegetable oil for a more guilt free roasty. I may occasionally add a little fat from the meat on special occasions. </span></div><div class="MsoNormal" style="margin: 0cm 0cm 0pt;"><br />
</div><div class="MsoNormal" style="margin: 0cm 0cm 0pt;"><span style="font-family: Arial;">Third is the coating and the shaking up, steps that many people miss. Breaking up the edges of the potato is what creates the gorgeous crispy outside, and adding flour accentuates the crunch factor. I have tried using ground semolina, as Nigella Lawson recommends, but I didn't notice any significant improvement. </span></div><div class="MsoNormal" style="margin: 0cm 0cm 0pt;"><br />
</div><div class="MsoNormal" style="margin: 0cm 0cm 0pt;"><span style="font-family: Arial;">Last is the temperature. You must put them into a hot oven, as hot as it will go, to crisp up the outsides and make sure that the centres are soft and fluffy. However, if you leave your roasties at a high temperature for too long you run the risk of burning them.</span></div><div class="MsoNormal" style="margin: 0cm 0cm 0pt;"><br />
</div><div class="MsoNormal" style="margin: 0cm 0cm 0pt;"><span style="font-family: Arial;">Follow these steps and you are but a boil, a shake and a bake from roast potato heaven.</span></div><div class="MsoNormal" style="margin: 0cm 0cm 0pt;"><br />
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</div><div class="MsoNormal" style="margin: 0cm 0cm 0pt;"><b style="mso-bidi-font-weight: normal;"><span style="font-family: Arial;">Perfect Roast Potatoes</span></b></div><div class="MsoNormal" style="margin: 0cm 0cm 0pt;"><br />
</div><div class="MsoNormal" style="margin: 0cm 0cm 0pt;"><span style="font-family: Arial;">Makes enough for two to three people</span></div><div class="MsoNormal" style="margin: 0cm 0cm 0pt;"><br />
</div><div class="MsoNormal" style="margin: 0cm 0cm 0pt;"><span style="font-family: Arial;">600g potatoes</span></div><div class="MsoNormal" style="margin: 0cm 0cm 0pt;"><span style="font-family: Arial;">Water</span></div><div class="MsoNormal" style="margin: 0cm 0cm 0pt;"><span style="font-family: Arial;">Salt</span></div><div class="MsoNormal" style="margin: 0cm 0cm 0pt;"><span style="font-family: Arial;">2 tbsp vegetable oil</span></div><div class="MsoNormal" style="margin: 0cm 0cm 0pt;"><span style="font-family: Arial;">2 heaped tbsp flour</span></div><div class="MsoNormal" style="margin: 0cm 0cm 0pt;"><br />
<span style="mso-bidi-font-family: Arial; mso-fareast-font-family: Arial;"><span style="mso-list: Ignore;"><span style="font-family: Arial;">1.</span><span style="font-family: 'Times New Roman';"> </span></span></span><span style="font-family: Arial;">Peel the potatoes and cut into chunks. I like a variety of sizes as larger and smaller roasties each have their particular charms. Put into a large pan with a lid and cover with water.</span><br />
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<span style="mso-bidi-font-family: Arial; mso-fareast-font-family: Arial;"><span style="mso-list: Ignore;"><span style="font-family: Arial;">2.</span><span style="font-family: 'Times New Roman';"> </span></span></span><span style="font-family: Arial;">When you take your meat out of the oven, set it to rest covered in tin foil and turn the oven up as high as it will go. Salt the potatoes generously and bring to the boil.</span><br />
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<span style="mso-bidi-font-family: Arial; mso-fareast-font-family: Arial;"><span style="mso-list: Ignore;"><span style="font-family: Arial;">3.</span><span style="font-family: 'Times New Roman';"> </span></span></span><span style="font-family: Arial;">When the potatoes are boiling, pour the oil onto a baking tray and put into the oven to get hot.</span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjnVRisPaZhfJ3FKAQUGXOusYTotniSfNgwWOTTvTrGX3qVMlDYSxuUZSGwBqVNL_B0JBkLlS1cSwkkEEBSwDRZNeQyfORm0mrLLJuiNKOwIldesCXVsG0MzETrNd53QHB1PezhmUUxdkMN/s1600/Roast_Potatoes2.JPG" imageanchor="1" style="clear: right; cssfloat: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="240px" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjnVRisPaZhfJ3FKAQUGXOusYTotniSfNgwWOTTvTrGX3qVMlDYSxuUZSGwBqVNL_B0JBkLlS1cSwkkEEBSwDRZNeQyfORm0mrLLJuiNKOwIldesCXVsG0MzETrNd53QHB1PezhmUUxdkMN/s320/Roast_Potatoes2.JPG" width="320px" /></a><span style="mso-bidi-font-family: Arial; mso-fareast-font-family: Arial;"><span style="mso-list: Ignore;"><span style="font-family: Arial;">4.</span><span style="font-family: 'Times New Roman';"> </span></span></span><span style="font-family: Arial;">Boil the potatoes for 5 or 6 minutes, so that the edges start to soften.</span><br />
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<span style="mso-bidi-font-family: Arial; mso-fareast-font-family: Arial;"><span style="mso-list: Ignore;"><span style="font-family: Arial;">5.</span><span style="font-family: 'Times New Roman';"> </span></span></span><span style="font-family: Arial;">Drain the potatoes and return to the pan. Add the flour and, with the saucepan lid on, shake the potatoes vigorously to coat with the flour and break up the edges.</span><br />
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<span style="mso-bidi-font-family: Arial; mso-fareast-font-family: Arial;"><span style="mso-list: Ignore;"><span style="font-family: Arial;">6.</span><span style="font-family: 'Times New Roman';"> </span></span></span><span style="font-family: Arial;">Remove the baking tray from the oven and make sure that the hot oil has covered the entire surface. Tip the potatoes onto the tray. Spread them out a bit and return to the oven. </span><br />
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<span style="mso-bidi-font-family: Arial; mso-fareast-font-family: Arial;"><span style="mso-list: Ignore;"><span style="font-family: Arial;">7.</span><span style="font-family: 'Times New Roman';"> </span></span></span><span style="font-family: Arial;">Wash the saucepan immediately, as the flour and potato combination is a nightmare to remove!</span><br />
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<span style="mso-bidi-font-family: Arial; mso-fareast-font-family: Arial;"><span style="mso-list: Ignore;"><span style="font-family: Arial;">8.</span><span style="font-family: 'Times New Roman';"> </span></span></span><span style="font-family: Arial;">After around 15 minutes move the potatoes around in the pan, turning them over to coat in the oil. Reduce the oven to 200<span style="mso-bidi-font-family: Arial;">°</span>C as the potaoes can burn. Cook for another 10 minutes or so, until the roasties are golden and crisp.</span></div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"><br />
</div>SecretDinnerServicehttp://www.blogger.com/profile/13993786069444904954noreply@blogger.com4tag:blogger.com,1999:blog-1136170189293200215.post-85885872403368921292011-11-24T13:38:00.001+00:002011-11-29T08:59:26.739+00:00A Right Pea-Souper<div class="MsoNormal" style="margin: 0cm 0cm 0pt;"><div class="separator" style="clear: both; text-align: center;"></div><br />
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<span style="font-family: Arial;">A friend of mine recently attended a Halloween party dressed as Regan from the Exorcist, with mushy peas smeared down the front of his nightie. Try not to think about that as you greedily guzzle this delicious soup.</span></div><div class="MsoNormal" style="margin: 0cm 0cm 0pt;"></div><div class="MsoNormal" style="margin: 0cm 0cm 0pt;"><div style="text-align: right;"><br />
</div><b><span style="font-family: Arial;">Thai Green Pea Soup</span></b></div><div class="MsoNormal" style="margin: 0cm 0cm 0pt;"><br />
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjyGoHPCQErrVofF5JlE1o9wcleU7ZXJnkP5NxtWJ5SAXo-ZQwL7i040uGYD7qsBIB5XnIyeWTxfCMvTX23XtOtAt9rgh_bJVophLXg7Gmoxv81YtL96ZADS0Gm7vJnNmnHequuhFwSKJSm/s1600/Pea_Soup2.JPG" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="240px" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjyGoHPCQErrVofF5JlE1o9wcleU7ZXJnkP5NxtWJ5SAXo-ZQwL7i040uGYD7qsBIB5XnIyeWTxfCMvTX23XtOtAt9rgh_bJVophLXg7Gmoxv81YtL96ZADS0Gm7vJnNmnHequuhFwSKJSm/s320/Pea_Soup2.JPG" width="320px" /></a><span style="font-family: Arial;">Enough for one</span></div><div class="MsoNormal" style="margin: 0cm 0cm 0pt;"><br />
</div><div class="MsoNormal" style="margin: 0cm 0cm 0pt;"><span style="font-family: Arial;">2 spring onions, roughly chopped</span></div><div class="MsoNormal" style="margin: 0cm 0cm 0pt;"><span style="font-family: Arial;">200g frozen peas</span></div><div class="MsoNormal" style="margin: 0cm 0cm 0pt;"><span style="font-family: Arial;">300ml boiling water</span></div><div class="MsoNormal" style="margin: 0cm 0cm 0pt;"><span style="font-family: Arial;">Thai green curry paste – about a teaspoon, to taste</span></div><div class="MsoNormal" style="margin: 0cm 0cm 0pt;"><span style="font-family: Arial;">50ml coconut cream, plus extra to garnish</span></div><div class="MsoNormal" style="margin: 0cm 0cm 0pt;"><span style="font-family: Arial;">Spritz of lime juice</span><br />
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</div><div class="MsoListParagraphCxSpFirst" style="margin: 0cm 0cm 0pt 36pt; text-indent: -18pt;"><span style="font-family: Arial;">1.</span><span style="font-family: 'Times New Roman';"> </span><span style="font-family: Arial;">Chuck the peas, spring onions and water into a pan. Bring to the boil and simmer until the peas are just cooked. </span></div><div class="MsoListParagraphCxSpMiddle" style="margin: 0cm 0cm 0pt 36pt; text-indent: -18pt;"><span style="font-family: Arial;">2.</span><span style="font-family: 'Times New Roman';"> </span><span style="font-family: Arial;">Take off the heat. Stir in the curry paste and whizz with a hand blender. Give it a taste and add more if you like it hotter.</span></div><div class="MsoListParagraphCxSpMiddle" style="margin: 0cm 0cm 0pt 36pt; text-indent: -18pt;"><span style="font-family: Arial;">3.</span><span style="font-family: 'Times New Roman';"> </span><span style="font-family: Arial;">Stir in the coconut cream and a little lime juice. From a bottle is ok I suppose, but fresh is better.</span></div><div class="MsoListParagraphCxSpLast" style="margin: 0cm 0cm 0pt 36pt; text-indent: -18pt;"><span style="font-family: Arial;">4.</span><span style="font-family: 'Times New Roman';"> </span><span style="font-family: Arial;">Heat through once more and serve with an artistic swirl of coconut cream.</span></div>SecretDinnerServicehttp://www.blogger.com/profile/13993786069444904954noreply@blogger.com0tag:blogger.com,1999:blog-1136170189293200215.post-20948580724615632572011-11-23T17:16:00.000+00:002011-11-27T18:01:35.681+00:00Christmas Food / Bread Sauce Recipe<div class="MsoNormal" style="margin: 0cm 0cm 0pt;"><b style="mso-bidi-font-weight: normal;"><span style="font-family: Arial;">Christmas food</span></b></div><div class="MsoNormal" style="margin: 0cm 0cm 0pt;"><br />
</div><div class="MsoNormal" style="margin: 0cm 0cm 0pt;"><span style="font-family: Arial;">Christmas is coming and, as December looms it's not just the goose that's getting fat! Part of me is dreading the time when it becomes acceptable to eat a mince pie because, when it comes to Christmas food, I have serious trouble holding back.</span></div><div class="MsoNormal" style="margin: 0cm 0cm 0pt;"><span style="font-family: Arial;">Food is, for me, the best thing about Christmas. Sure, presents are nice. A decorated tree is undoubtedly pretty. Hanging out with your family is fine until your mother-in-law's sherry-fuelled passive aggression kicks in and the kids fall out over a game of Buckaroo as their sugar levels plummet. The food never disappoints, if only for the comforting nostalgia it evokes.</span></div><div class="MsoNormal" style="margin: 0cm 0cm 0pt;"><span style="font-family: Arial;">I'm an absolute traditionalist when it comes to Christmas dinner. Salmon en croute and chocolate fondant is for Valentine's Day as far as I'm concerned. It has to be turkey with bread sauce, roast parsnips and chipolatas wrapped in bacon. Hell, Christmas day is the one day of the year that I will choke down a sprout or two. And the idea of anything other than Christmas pudding with brandy butter for dessert is unthinkable.</span></div><div class="MsoNormal" style="margin: 0cm 0cm 0pt;"><br />
</div><div class="MsoNormal" style="margin: 0cm 0cm 0pt;"><span style="font-family: Arial;">One of my favourite things at the Christmas table is my bread sauce. I make a very easy but extra tasty version that doesn't involve steeping onions studded with cloves in hot milk and finely grating breadcrumbs. Yawn. This is made all in one stage and is so much the better for that. Rustic, creamy and spicy, with this recipe I have converted the most hardened bread sauce dodger. It is also wonderful with roast beef if you replace the herbs and spices with a generous dollop of horseradish sauce.</span></div><div class="MsoNormal" style="margin: 0cm 0cm 0pt;"><br />
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</div><div class="MsoNormal" style="margin: 0cm 0cm 0pt;"><b style="mso-bidi-font-weight: normal;"><span style="font-family: Arial;">Easy Bread Sauce</span></b></div><div class="MsoNormal" style="margin: 0cm 0cm 0pt;"><br />
</div><div class="MsoNormal" style="margin: 0cm 0cm 0pt;"><i style="mso-bidi-font-style: normal;"><span style="font-family: Arial;">About 4 servings</span></i></div><div class="MsoNormal" style="margin: 0cm 0cm 0pt;"><br />
</div><div class="MsoNormal" style="margin: 0cm 0cm 0pt;"><span style="font-family: Arial;">Generous knob of butter</span></div><div class="MsoNormal" style="margin: 0cm 0cm 0pt;"><span style="font-family: Arial;">1 small onion, finely chopped</span></div><div class="MsoNormal" style="margin: 0cm 0cm 0pt;"><span style="font-family: Arial;">1 bay leaf</span></div><div class="MsoNormal" style="margin: 0cm 0cm 0pt;"><span style="font-family: Arial;">Large pinch of dried sage</span></div><div class="MsoNormal" style="margin: 0cm 0cm 0pt;"><span style="font-family: Arial;">Freshly grated nutmeg</span></div><div class="MsoNormal" style="margin: 0cm 0cm 0pt;"><span style="font-family: Arial;">A pinch of allspice</span></div><div class="MsoNormal" style="margin: 0cm 0cm 0pt;"><span style="font-family: Arial;">Freshly ground black pepper</span></div><div class="MsoNormal" style="margin: 0cm 0cm 0pt;"><span style="font-family: Arial;">White pepper</span></div><div class="MsoNormal" style="margin: 0cm 0cm 0pt;"><span style="font-family: Arial;">Milk – about half a pint</span></div><div class="MsoNormal" style="margin: 0cm 0cm 0pt;"><span style="font-family: Arial;">Bread – enough!</span></div><div class="MsoNormal" style="margin: 0cm 0cm 0pt;"><span style="font-family: Arial;">A splash of double cream, if you fancy it</span></div><div class="MsoNormal" style="margin: 0cm 0cm 0pt;"><br />
</div><div class="MsoListParagraphCxSpFirst" style="margin: 0cm 0cm 0pt 36pt; mso-list: l0 level1 lfo1; text-indent: -18pt;"><span style="mso-bidi-font-family: Arial; mso-fareast-font-family: Arial;"><span style="mso-list: Ignore;"><span style="font-family: Arial;">1.</span><span style="font-family: 'Times New Roman';"> </span></span></span><span style="font-family: Arial;">Melt the butter in a pan and gently sautee the onions with the bay leaf until soft and translucent. Add the herbs and spices and cook for another minute or so, until it smells really good.</span></div><div class="MsoListParagraphCxSpMiddle" style="margin: 0cm 0cm 0pt 36pt; mso-list: l0 level1 lfo1; text-indent: -18pt;"><span style="mso-bidi-font-family: Arial; mso-fareast-font-family: Arial;"><span style="mso-list: Ignore;"><span style="font-family: Arial;">2.</span><span style="font-family: 'Times New Roman';"> </span></span></span><span style="font-family: Arial;">Add the milk and bring to the boil. Remove from the heat.</span></div><div class="MsoListParagraphCxSpMiddle" style="margin: 0cm 0cm 0pt 36pt; mso-list: l0 level1 lfo1; text-indent: -18pt;"><span style="mso-bidi-font-family: Arial; mso-fareast-font-family: Arial;"><span style="mso-list: Ignore;"><span style="font-family: Arial;">3.</span><span style="font-family: 'Times New Roman';"> </span></span></span><span style="font-family: Arial;">Tear the bread into pieces and add to the hot milk. I pull the crusts off but the odd bit won't matter. For this amount I would use two or three slices of bread, depending on the bread itself and the consistency you want. I like it fairly thick.</span></div><div class="MsoListParagraphCxSpMiddle" style="margin: 0cm 0cm 0pt 36pt; mso-list: l0 level1 lfo1; text-indent: -18pt;"><span style="mso-bidi-font-family: Arial; mso-fareast-font-family: Arial;"><span style="mso-list: Ignore;"><span style="font-family: Arial;">4.</span><span style="font-family: 'Times New Roman';"> </span></span></span><span style="font-family: Arial;">Return to the heat and stir until the bread has broken down. Add more bread if you would like it a little thicker.</span></div><div class="MsoListParagraphCxSpMiddle" style="margin: 0cm 0cm 0pt 36pt; mso-list: l0 level1 lfo1; text-indent: -18pt;"><span style="mso-bidi-font-family: Arial; mso-fareast-font-family: Arial;"><span style="mso-list: Ignore;"><span style="font-family: Arial;">5.</span><span style="font-family: 'Times New Roman';"> </span></span></span><span style="font-family: Arial;">At this point you can either finish the sauce or leave it until you are ready to use it. To finish it off just pop it back on the heat, remove the bay leaf, add a splash of double cream if you like and check the seasoning, adding salt, pepper and any more of the herbs and spices as you wish.</span></div><div class="MsoListParagraphCxSpLast" style="margin: 0cm 0cm 0pt 36pt; mso-list: l0 level1 lfo1; text-indent: -18pt;"><span style="mso-bidi-font-family: Arial; mso-fareast-font-family: Arial;"><span style="mso-list: Ignore;"><span style="font-family: Arial;">6.</span><span style="font-family: 'Times New Roman';"> </span></span></span><span style="font-family: Arial;">Tip into a bowl and serve!</span></div><div class="MsoNormal" style="margin: 0cm 0cm 0pt;"><br />
</div>SecretDinnerServicehttp://www.blogger.com/profile/13993786069444904954noreply@blogger.com0