Christmas Pudding Ice Cream

I am embarrassed to even call this a recipe really, but if any of you still have a lump of Christmas Pud lurking in the fridge, then this is a great way to use it up.  You simply chop or crumble the pud and mix it with GOOD bought vanilla ice cream - allow it to soften a little.  Season with some cinnamon and rum or brandy to taste (not too much booze as this inhibits the freezing), pile it back into the ice cream box or little ramekins if you are feeling precious.  Return to the freezer and then serve in scoops or turn out onto a plate if you went down the ramekin route.  Delicious!  Of course, it helps if you have a really good Crimbo pud to start with - we make our own each year.  Perhaps I should finally blog the recipe on here later on?

Chilli Turkey Meatballs

I have to say that I prefer meatballs made from turkey rather than beef.  As well as being lower fat, they have a better texture and remain soft and tender.  They also carry flavours better.  So, last night I made a big pot of chilli with them - 500g of turkey mince makes plenty for four people so we stashed half in the freezer.  Take said pack of turkey, and mix with 2 slices of bread, turned into breadcrumbs, 1 finely chopped onion, and 1 crushed clove of garlic, an egg, salt, pepper and a chopped red chilli.  Form into meatballs, whatever size you like.  I go for about a heaped teaspoon, which should yield 40 meatballs.  Saute lightly in a little olive oil until browned and drain well on kitchen paper.  Pop into a pot of simmering chilli sauce, made from: a sauteed chopped onion, red pepper and more garlic, 2 teaspoons ground cumin, 1 teaspoon (or to taste) of chilli powder, 3 teaspoons hungarian sweet paprika and 1 teaspoon dried oregano, a 400g tin of chopped tomatoes, a can of water and a splodge of tomato puree.  Last, but not least, a big can of kidney beans, drained and rinsed.  Simmer all of this, with the meatballs, until rich and reduced a little, then serve with carbs of your choice - I like plain rice, but you can pile it into a jacket potato, use taco shells, or mix your cultural influences and have it with pasta.  I eschew cheese and soured cream, but don't let me stop you!

Lentil, Bacon and Tomato Soup

I know, I know, another lentil soup recipe and it is only the 6 January!  But lentils are a traditional thing to eat in France and Italy in the New Year.  Supposedly they bring luck, but really, it is because we are all broke and looking for cheap ways to fill hungry tums and warm us up.  Well, this soup fits the bill.  It is adapted from a recipe in this month's 'Good Food' magazine.  It uses store cupboard ingredients to good effect, with some fresh veg to liven it up.  You saute a chopped onion and 2 or 3 slices of chopped smoked bacon in a tablespoon of olive oil, until the bacon is crisp and golden.  Add a sliced carrot and about 75g of brown or Puy lentils - I had a tin of cooked lentils, so used that instead.  Also add about 150g of tinned chopped tomatoes or the equivalent of fresh if you have some in the house, and a clove of garlic, finely chopped.  Now add about 800mls of chicken or veg stock, cover, and simmer until the veg and lentils are tender (not long if you've used tinned lentils).  Remove the lid, turn up the heat and add a handful of chopped kale, spinach, chard or other green cabbagey stuff, and simmer for 3 to 4 minutes until tender.  Dish up, with a blob of Greek Yoghurt if liked.  Another cheap eat, and great for supper in big bowls with cheese on toast and lots of fruit to follow.  Leave out the bacon to make it veggie, but you'll lose some of the smokey depth of flavour.

Spiced Roasted Roots

One of my most useful stand-by ingredients is Bart Spices Garam Masala Spice Mill which allows you to grind whole spices just like you would black peppercorns.  It is perfect for this treatment for roasted root veg.  This is a moveable feast, so use whatever root veg you have to hand.  Last night, we used carrots, potaotes, parsnips and butternut squash, along with a red onion.  Chop them into equal-sized pieces, around an inch or so in size.  For 2, we used 1 large spud, 2 medium parsnips, some Chantenay carrots, about a third of a squash and one onion.  In a bowl, combine 2 tablespoons of oil with a teaspoon of garam masala, freshly-ground if possible, and two cloves of garlic, crushed.  Add some salt and pepper.  Mix well, then add the prepared veg and toss around, so they are all covered in the spicy oil.  Tip onto a parchment or foil-lined baking sheet, and spread into one layer, then roast at around 170 degrees for about 40 minutes.  I don't like them to be too charred so you can increase the temperature if you like them that way.  Turn once or twice during cooking.  This makes a lovely, easy and cheap side dish and accompanied a quick chicken coconut curry really well.  Alternatively, you can tip it all into a pot, cover with stock and then blend into a lovely, spicy veg soup.

Lentil Broth

So, we had an excellent piece or organic gammon for New Year, and a happy by-product is the lovely salty ham stock from the poaching.  Don't throw this out - make it into a soup with red lentils, carrots, celery, swede, leeks and tinned cannellini beans or butterbeans.  Allow to cook for a good hour and a half, and you will end up with a thick, sustaining bowl of goodness - a real taste of my childhood!  Ignoring the fact that the gammon cost us fifteen quid, this definitely qualifies as an under a fiver dish.  You could make it with veg stock, but you won't get the salty hammy earthiness of this version.

Happy New Year!

So, here is 2012.  Where did 2011 go?  There were ups and downs last year, but one constant was our wonderful Riverford veg box delivery, and this will still be a source of major inspiration.  At the request of a friend, I will blog a recipe each week that costs less than a fiver - in reality, many of my recipes already do, but I will highlight them where possible. 

Also, we will continue with our attempts to keep the fat intake down.  I find this tricky in the winter, where so many dishes seem to use cheese and dairy - comfort eating, I suppose.  Let me know your tips for avoiding this, whilst still delivering on warmth and comfort.  Thanks for staying with me and I love to hear your feedback if you cook any of my recipes - either on here or my Facebook pals.  I shall also try to get on Twitter, if I can be ar$ed!

Pheasant Pithiviers

Christmas dinner this year was what we no laughingly refer to as 'The Pasty' - my interpretation of Raymond Blanc's Pheasant Pithiviers.  I pretty much followed the recipe to the letter, and rather than reproduce it, I have linked to the video from his 'Kitchen Secrets' programme that explains how to make it, about 10.30 in. It took 3 days, but was very nice and looked splendid.  Essentially, it is confit pheasant legs mixed with pan-roasted pheasant breasts, chestnuts, onion, garlic, cranberries and mushrooms, then sandwiched between 2 sheets of all-butter puff pastry.  This is deep-glazed with salted egg yolk, baked, and served with a delicious Pheasant, Port and Madeira gravy made from the carcase.  Made a change from turkey!

Peanut Butter 'Fudge'

If you are looking for a last-minute Christmas gift to make, then this is a doddle.  It isn't realy fudge, but ends up as a fudgy treat.  You need to melt 8oz of unsalted butter and a cup (American measure, sorry) of smooth peanut butter in a pot or microwave.  Let the mix cook for a minute or two.  Stir in a teaspoon of vanilla essence and a pound of icing sugar.  It will go crumbly and stiff and difficult to beat.  This is normal!  Line a 20cm square tin with baking parchment and press the warm mixture evenly into the base.  Cover it with another sheet of parchment and this makes it easier to press down and 'squidge' - technical term there.  Allow to set and chill in the fridge for a good couple of hours or overnight.  Cut into small pieces - it is rich and sweet.  You can drizzle with melted chocolate too if liked.  Best eaten with a syringe of insulin by your side and a defibrillator.

Beetroot and Carrot Latkes

It is the Jewish festival of lights, Hannuka (or Hanukka, it seems both spellings are used)soon, and Latkes, or potato cakes, are a staple for most people observing the festival.  I am not Jewish, but I approve of nicking other cultures' food if it is good!  The principle of a latke is to combine grated starchy potato and grated onion with plenty of seasoning, and then fry spoonfuls of the mix, flattened, in oil until brown and crisp.  Delicious.  I saw a version made with grated carrot and beetroot, and made some last night, along with the pototo variety.  Really nice - just make sure they are well seasoned, they need quite a bit of salt and pepper.  I also added some beaten egg to bind them (about half an egg to 1 large carrot and beetroot) as they don't have the starch that the potato variety has.  Also, I used much less oil than traditional recipes, and finished them off on a baking sheet in the oven for 10 minutes.  This ensures they are cooked through, and they go a lovely colour.  Served with flakes of smoked mackerel, some watercress, and creme fraiche mixed with grated horseradish, this made a really nice, almost Scandinavian, supper.

Cranberry Tiffin

Another baking marathon this weekend, in aid of my friend's charity Sea2Sea (check it out, he's cycling from the West to East Coast of the States to raise money for US and UK veterans).  This is an easy one to do and tuck away.  If you can open packs and heat a pan of water, you can make this.  In a bowl over gently simmering water (don't let the bowl touch the bottom), melt 200g of milk chocolate, 100g dark chocolate, 100g butter, 100g of golden syrup until smooth and amalgamated.  Don't rush this stage, keep the heat low, and leave it be, with just a little gentle stirring towards the end.  You don't want it to go grainy - oh no!  Then, add 200g of rich tea biscuits or shortbread biscuits, broken up (either by hand or by bashing in a plastic bag with a rolling pin) and 170g of dried cranberrries.  You can also add around 60g of your choice of nut, such as pistachios, pecans or almonds.  Mix gently until everything is coated and then spread into a 20cm sq baking tin, lined with cling film.  Allow to set, then dredge with cocoa powder and cut into squares - this should yield 16 medium or 12 large pieces - or cut them into small bite-sized pieces and pack into cellophane bags for a yummy home-made Christmas pressie.

Mushroom Ragout

Nice simple veggie supper, this, served with bubble and squeak (a British take on the soft polenta that many recipes call for) and a poached egg.  Simply saute a finely chopped onion in a tablespoon of oil and 25g of butter until nice and soft,  Add 2 or 3 cloves of chopped garlic and soften for another minute.  Turn up the heat and add around 300g (for 2 people) of sliced mushrooms - I use Portobello and chestnut mushrooms - and some salt and pepper.  Add around a teaspoon of fresh thyme leaves and cook the mushrooms until they are lightly browned.  Now add 3 tablespoons of Marsala or Madeira (or sherry), a tablespoon of creme fraiche and a squeeze of lemon, and simmer for a further minute or so.  Stir fresh parsley and chives in right at the end and spoon over your choice of starch - bubble and squeak here, but creamy mash, pasta, polenta and rice would all work well.  Also nice on toast.  I love this soooooo much I could eat it every day.

Roast Chicken Boulangere

This is my favourite way to prepare chicken for Sunday lunch - chunks of potatoes and onions on the bottom of the roasting tin, with some chicken stock, and a rack over them with a good free-range chicken above.  As the chook roasts, the juices drop onto the veg below and the stock keeps the meat succulent.  Served with Chard Gratin and a puree of carrot and swede it makes for a heavenly meal of good things to eat.  Especially when followed by apple, pear and pecan crumble with custard.  Yum!  I like to mix some thyme, lemon zest, garlic and seasoning with some olive oil and slip it between the skin and the breast meat, and then shove the halved lemon inside.  Drop the 'spent' shells (such a lovely expression) into the potatoes and onions, as they impart a lovely gentle lemoniness as they cook.

Broccoli and Salmon Pasta Bake

Nursing two broken toes has meant a rather less ambitious couple of weeks in the kitchen, hence the quietness on here recently (although I did manage to make 8 Christmas puddings last weekend......).  So it is nice to be able to be a little more ambitious in the last day or two as they get better.  This adaptation of a BBC Good Food recipe went down well.  It is, essentially, raw fillets of boneless, skinless salmon laid on a baking dish, topped with penne and broccoli in a cheese sauce, then baked for 20 minutes until brown and bubbling and the fish cooked through.  The sauce also has sun-dried tomatoes, basil and capers added (and anchovies, if liked - I don't).  The original recipe uses mascarpone and, lovely though that is, it is too rich for a week-day supper.  So I just used  ordinary milk and made a bechamel with it instead.  You'll find the original recipe on the Good Food website - a nice way to use ubiquitous salmon, and filling and comforting as the nights get colder.  You could vary this endlessly - use leeks, spinach, Swiss chard or mushrooms instead of broccoli, and chicken or ham instead of salmon (though I'd probably lightly cook the chicken first).

The Best Chocolate Sauce

An extravagant claim, I know.  But if you like a chocolate sauce to be as dark, brooding and bitter as Heathcliffe, then this recipe from David Lebovitz is for you.  It is also low in fat - hurrah! (erm....we'll just gloss over the sugar, eh?).  This makes a large quantity, and it will keep for a week or so in the fridge to anoint chocolate pear pudding (as we did tonight), ice cream, pancakes, banana splits - or just spooned from the bowl......!  The recipe calls for corn syrup but I used the much more British ingredient, glorious golden syrup.  "Out of the strong came forth sweetness" and all that.  Anyway, do yourself a favour, make this, and dive in.

Potato, Leek and Swede Gratin

This dish came about as I stared at a leek and the remains of a swede sitting accusingly in the bottom of the fridge, but it was surprisingly good, and easy too.  Which is important this week, as I have broken two toes and can't stand around the kitchen easily.  So, I needed something that even my husband could do, and he's useless.  Sorry, dear heart, but it is true.  Anyway, if you can peel veg, and chop them (sort of) then you can make this.  For two: a large leek, well washed and sliced, a large potato (King Edward's or Maris Piper), peeled and thinly sliced and about a quarter of a swede, ditto.  Heat a quarter of a pint of milk, the same quantity of veg stock (Marigold is fine), a bay leaf, and 25g of butter in a pan.  Season well with salt, pepper and grated nutmeg, and add all the veg to the pan.  Cover, and simmer on a low heat for 5 minutes until the veg has softened.  Pour into a buttered shallow baking dish, removing the bay leaf, and sprinkle with about 50g of cheddar, parmesan, whatever you have in the house (I used a mix of the two).  Bake at 180C for 25 minutes until the liquid is absorbed, and the top is crusty brown and bubbling.  We baked some tomatoes alongside and ate with a watercress salad and a crusty loaf.  It would also be a nice accompaniment to roast chicken or turkey, I imagine.

Nigel Slater's Roasted Peppers with Pasta and Basil

We have been getting some wonderful long 'ramiro' peppers from Riverford this Autumn.  They are sweeter than traditional 'bell' peppers, and when I saw this recipe on Nigel's recent 'Simple Cooking' series, I knew I had to make it.  It is a variation on Piedmontese Peppers, where the halved peppers are stuffed with cherry tomatoes and garlic.  You make basil oil by blitzing a lot of fresh basil with olive oil, spoon over the peppers and tomatoes, and bake for 20 minutes or so, until the peppers are soft and juicy.  Serve with orechiette pasta, dressed in the remaining basil oil and the juices from the baking tin.  A delightful dish.  It would work with regular peppers, I'm sure, but do try to get the ramiro ones

Pissaladiere - sort-of!

Helping with the nibbles for my friend's party was such fun this weekend.  She is a veggie, and a lover of onions (borderline obsessive - sorry, Anu, but it's true!), so I wanted to give her pissaladiere, but without the anchovies.  And without the traditional bread crust.  Oh, and without the black olives, as there was tapenade to eat too.  So not really pissaladiere, then but just an onion tart!  Anyway, the key is the onions - 3 big red ones and 2 Spanish onions, all sliced thinly, and gently, gently cooked for an hour in 2 tablespoons of olive oil and a knob of butter, with 2 tablespoons of balsamic vinegar, a dessertspoon of brown sugar, a good dessertspoon of fresh thyme leaves and salt and pepper.  It is important to cover the pan and take your time.  Let the onions collapse and slowly caramelise for the right texture and intensity of flavour.  Allow to cool, and then spread over a sheet of good butter puff pastry, leaving a small border.  Bake for 25 minutes or so until the edges have risen, the onions have darkened even more and all is crispy.  Will serve four people, or can be cut into smaller squares as a canape.

Spinach Spanikopitas

I helped with the nibbles for a friend's party this weekend, and made spinach spanikopitas, which are such fun.  Good to eat too!  I guess this is one of those recipes where you add whatever flavourings you want - some put Parmesan in, but I don't think that is very Greek.  Having said that, I use ricotta, which mixes better with the spinach than the more authentic feta would.  Anyway, thaw 250g of frozen spinach (I do this on several changes of kitchen paper, like a sort of spinach nappy, as it soaks up all the liquid as it thaws).  Mix with a tub of ricotta, lots of mint (I used about 3 tablespoons, chopped), and an egg.  Season really well with salt, pepper and grated nutmeg.  Taste it to get the seasoning right.  Now, cut sheets of good filo (preferably something like the french feuille de brique) into long strips, brush with butter and fold in half down the middle.  Plop a dessertspoon of the spinach mix at the top and fold over and over itself into a triangle, securing the end with a little butter to hold the final fold down.  Repeat.  I got about 24 out of this quantity of filling.  Lay on a baking sheet (or 2), and brush all over with more butter.  Bake at about 180C for 20 minutes until golden and glossy and crisp.