Poached Rhubarb with Ginger Yoghurt and Pistachios

This was pretty as a picture and delicious after a rich meal of roast duck.  Now, you COULD spend all day chopping crystallised ginger into tiny chunks and adding to Greek Yoghurt and honey, or you could just go buy a tub of Rachel's Greek Yoghurt with Ginger.  Guess the option I took.  The forced rhubarb was gently roasted with the zest and juice of a blood orange and some sugar, then chilled.  Come pudding-time, the rhubarb and yoghurt are gently swirled together and topped off with some chopped pistachios.  So simple, so utterly divine, so try some.  This would also be perfect after a spicy Middle Eastern or Indian meal.

Roast Duck Legs and Potatoes

A really simple recipe, this, from Nigella Lawson (her book, 'Kitchen', if you want to look at the original).  You cube some peeled potatoes and place in a roasting dish.  I would recommend something non-stick if you don't want to spend the next week removing welded-on starch from the bottom (guess what my husband is doing right now?!).  Season well with salt, pepper and some fresh thyme sprigs.  Sear the duck legs (1 per person) in a frying pan, skin-side down, until there is some colour and the fat is starting to render.  Whilst this is happening, sprinkle the meat-side with salt, pepper and more thyme.  Place, skin-side up, on the potatoes and pour any rendered fat over the spuds.  Alternatively, just to what I did, season the legs and place, un-seared, on the spuds.  They still turned out fine! Now roast for 2 hours at 200C (180C fan oven).  Turn the spuds a couple of times during this time, exposing as much of them to the heat as possible.  When all is crisp and brown, serve up straight away.  We ate this with juicy red cabbage and Bramley apples, and some bright green purple sprouting broccoli, which offset the richness of the meat perfectly.  A bottle of Merlot helped it down too!  We have a couple of roast legs left over, which will go into a stir-fry tomorrow.

Blood and Sand Cocktails

I haven't blogged any cocktails for a while - this isn't because we haven't had any (far from it), but because our recent ones have been classics.  This drink is certainly venerable - it is named after a 1922 Rudolph Valentino movie - but it isn't as well known as others from that era.  As the great Dale de Groff says in his book "The Craft of the Cocktail", the ingredients sound unappealing - Scotch whisky, sweet Vermouth, cherry brandy, blood orange juice and orange bitters.  But, BUT, believe me, they blended into a most sublime drink.  Mind you, I have yet to find a drink based on Scotch and Vermouth that I don't like - a Perfect Manhattan is probably my favourite drink ever.  So, this consists of 2 parts each of Scotch and Vermouth (we use Grant's and Carpano Antica Formula Sweet Vermouth), 1 part of cherry brandy and 1.5 parts of freshly squeezed blood orange juice.  Put into a cocktail shaker with a couple of dashes of orange (or Angostura) bitters, add lots of ice, shake well and strain into a Martini glass.  Add a twist of orange peel, flamed if you are brave (we aren't) and ...... relax!

Spiced Jerusalem Artichoke and Squash Soup with Parsley Pesto

People are really divided by Jerusalem Artichokes - over on the Riverford forum, people either look forward to their arrival, or they chuck them in the compost as soon as they arrive.  I am definitely in the former camp.  They have 2 downsides - the difficulty of peeling them and the farting - I find husbands are eminently suited to both of these activities.  I love them in soups (artichokes, not husbands) and a quick check of my recipe index throws up some real favourites - with carrots, in a Cranks-inspired recipe with Bouillabaise flavours, and also combined with watercress.  Today's variation is a blend of roughly equal quantities of leeks, roasted squash and artichokes, flavoured with garlic, cumin seed, ground coriander and a chilli for a little warmth - ideal on a frosty January day for lunch.  Make it pretty much the usual way by sweating the leek, garlic and artichokes in a little butter and olive oil until soft, add the chunks of roasted squash (I used a Crown Prince pumpkin, but butternut is fine too) and the spices, about a heaped teaspoon of each, and the chopped chilli.  Just cover with veg stock (Marigold is fine, as always) and simmer until tender.  Blend and serve as is or with a spoonful of parsley pesto: a bunch of parsley, with the tougher stems removed, a handful of toasted pine nuts, a clove of garlic, all blended quickly in a mini processor with a little oil, salt and pepper.  I didn't use Parmesan as I thought its flavour wouldn't go with the spices in the soup, but you can add the cheese to serve with tomato or red pepper soup, and with pasta, of course.  This is an 'under a fiver' dish that will feed 4-6 people (maybe the pesto pushes it a little over that cost threshold?).

Mushroom, Spinach and Leek Frittata

Definitely qualifies for an 'under a fiver' job this, especially if you have a handful of mushrooms, half a pillow-pack of spinach and a single leek staring at you in the salad drawer of the fridge, saying "Well?  What are you going to do with US little lot, then?" when you open the door. (I often hear veg talking to me). The answer was to chop them and saute them for a few minutes in a little butter with some fresh thyme leaves and seasoning, combine with 3 or 4 beaten eggs (depending on how hungry the two of you are - naturally, we went with 4), pour into a parchment-lined round or square cake tin (NOT one with a loose bottom!), top with a little cheese of your choice (we had some creamy Lancashire, also sulking in the depths of the fridge after Christmas), and bake at 170C for 20 minutes until set and probably a bit puffy.  Lovely, fresh and frugal, served with some crusty bread.

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).