The Mammal picked up a leaflet for this recipe in Waitrose on its most recent visit to the fine city of Newcastle upon Tyne. It is very simple and straightforward, and very tasty indeed. It has since become a firm favourite: it features on the menu tonight, which reminded us to share it here. It works fine as a weekday supper or dinner with naan bread or rice, but also scrubs up well as the central element of a meal for more notable occasions.
Serves 4
Preparation / Cooking time: about 30m all told
Ingredients
1 tbsp veg oil
1 clove garlic, chopped
1 small onion, finely chopped
2cm piece fresh root ginger, peeled and chopped
1 tbsp Medium Curry Paste [or 1.5 tbsp mild]
400g can chopped tomatoes
410g can chick peas [in water, preferably, as the liquid is used as well]
250g bag Spinach, roughly shredded
4 tbsp natural yogurt
4 tbsp chopped fresh coriander
Method
As this is Waitrose's recipe, please go to their website for the rest: http://www.waitrose.com/content/waitrose/en/home/recipes/recipe_directory/s/spinach__tomato_and_chick_pea_curry.html
Showing posts with label Favourites. Show all posts
Showing posts with label Favourites. Show all posts
Banana bread
[02.025.01]
Preparation / Cooking time: about 1h 50m all told
This recipe was provided years ago by one of the Mammal's mothers; in the fullness of time, she managed to lose her copy so here you are, Ma—banana bread once more! Despite the name, it's actually really a cake rather than a bread, and is the ideal way to deal with those squishy, black bananas that you meant to eat but never got around to. According to the recipe, it tastes better if left for a day or two but it usually doesn't last long enough to enable a comparison to be made.
As usual, we have reduced the amount of sugar used, showing the original amount in square brackets: you would need a pretty sweet tooth to use the full amount, given the sweetness of the ripe bananas. There are three optional ingredients—raisins, glacé cherries, and walnuts: from the Mammal's point of view, it really benefits only from the inclusion of the walnuts.
One word of warning: though very straightforward, this is one of those cakes where you have to keep an eagle eye on the time, as the outside burns very quickly after even five minutes too long in the oven. If your oven tends to be a bit on the enthusiastic side, have a quick check 15 minutes before it is due to come out and keep a close eye on it thereafter.
Ingredients
8oz flour
1 tsp baking powder
half level tsp salt
4oz cold butter
4[6]oz caster sugar
*4oz sultanas / raisins [optional]
* 1oz chopped walnuts [optional]
*4oz chopped glacé cherries [optional]
2 eggs
1 lb very ripe bananas
9.5" x 5.5" baking tin
Method
– Pre-heat oven to Gas 4, 180°C, 375°F
– Sieve flour, baking powder and salt into a large mixing bowl
– Rub in butter
– Add sugar (and sultanas/raisins, walnuts, and cherries if required)
– Mash bananas with a fork
– Add eggs to bananas
– Mix the banana–egg mush well into the other ingredients
– Pour / spoon mixture into lined and greased baking tin
– Put in the centre of the oven and bake for 1h 30m
Turn out onto a wire tray to cool.
Preparation / Cooking time: about 1h 50m all told
This recipe was provided years ago by one of the Mammal's mothers; in the fullness of time, she managed to lose her copy so here you are, Ma—banana bread once more! Despite the name, it's actually really a cake rather than a bread, and is the ideal way to deal with those squishy, black bananas that you meant to eat but never got around to. According to the recipe, it tastes better if left for a day or two but it usually doesn't last long enough to enable a comparison to be made.
As usual, we have reduced the amount of sugar used, showing the original amount in square brackets: you would need a pretty sweet tooth to use the full amount, given the sweetness of the ripe bananas. There are three optional ingredients—raisins, glacé cherries, and walnuts: from the Mammal's point of view, it really benefits only from the inclusion of the walnuts.
One word of warning: though very straightforward, this is one of those cakes where you have to keep an eagle eye on the time, as the outside burns very quickly after even five minutes too long in the oven. If your oven tends to be a bit on the enthusiastic side, have a quick check 15 minutes before it is due to come out and keep a close eye on it thereafter.
Ingredients
8oz flour
1 tsp baking powder
half level tsp salt
4oz cold butter
4[6]oz caster sugar
*4oz sultanas / raisins [optional]
* 1oz chopped walnuts [optional]
*4oz chopped glacé cherries [optional]
2 eggs
1 lb very ripe bananas
9.5" x 5.5" baking tin
Method
– Pre-heat oven to Gas 4, 180°C, 375°F
– Sieve flour, baking powder and salt into a large mixing bowl
– Rub in butter
– Add sugar (and sultanas/raisins, walnuts, and cherries if required)
– Mash bananas with a fork
– Add eggs to bananas
– Mix the banana–egg mush well into the other ingredients
– Pour / spoon mixture into lined and greased baking tin
– Put in the centre of the oven and bake for 1h 30m
Turn out onto a wire tray to cool.
Garlic soup
In Praise of the Potato p.115
Serves 6
Preparation / Cooking time: about 45m (a bit longer if you don't have a hand-held liquidizer)
This firm favourite is a very simple yet delicious and richly flavoured soup from Lindsey Bareham's In Praise of the Potato: she took the recipe from Colin Spencer. Since Google Books does not provide a preview, the Mammal will risk life and liberty to bring you this lovely recipe through what is probably technically a breach of copyright. Though if publicizing garlic soup doesn't constitute fair use, what does?!
Ingredients
700g floury-variety potatoes, peeled and chopped
3 heads of garlic, peeled
6 tablespoons olive oil [yes, tablespoons is correct]
generous pinch saffron [use turmeric if no saffron; purely cosmetic in any case]
2 pts water
275ml single cream
2 tablespoons parsley, finely chopped
Salt and pepper
Method
Roughly chop the garlic and sauté it in the oil for 3 or 4 minutes until soft but not brown. Add the potatoes, saffron, seasoning and water. Simmer for 30 minutes, then cool and purée [cooling not necessary with hand-held liquidizer]. Reheat gently and add the cream and parsley.
© Lindsey Bareham / Grafton Books
Serves 6
Preparation / Cooking time: about 45m (a bit longer if you don't have a hand-held liquidizer)
This firm favourite is a very simple yet delicious and richly flavoured soup from Lindsey Bareham's In Praise of the Potato: she took the recipe from Colin Spencer. Since Google Books does not provide a preview, the Mammal will risk life and liberty to bring you this lovely recipe through what is probably technically a breach of copyright. Though if publicizing garlic soup doesn't constitute fair use, what does?!
Ingredients
700g floury-variety potatoes, peeled and chopped
3 heads of garlic, peeled
6 tablespoons olive oil [yes, tablespoons is correct]
generous pinch saffron [use turmeric if no saffron; purely cosmetic in any case]
2 pts water
275ml single cream
2 tablespoons parsley, finely chopped
Salt and pepper
Method
Roughly chop the garlic and sauté it in the oil for 3 or 4 minutes until soft but not brown. Add the potatoes, saffron, seasoning and water. Simmer for 30 minutes, then cool and purée [cooling not necessary with hand-held liquidizer]. Reheat gently and add the cream and parsley.
© Lindsey Bareham / Grafton Books
Greek chicken pie
Book of Greek Cooking pp.88–89
Serves 6–8
Preparation / Cooking time: allow about 3h all told
(stages 1–3 could be done in advance, if preferred)
Advance preparation: You will need to have a batch of chicken stock to hand for this recipe; it really isn't one where a stock cube would do.
For Easter, the Mammal dined on an old favourite; this Greek dish does not feature on the everyday menu, but gets rolled out several weekends a year when there is chicken stock in the freezer and the time to devote to its rather leisurely cooking and preparation. It is an absolute corker of a pie, full of flavour. Kefalotiri cheese can be hard to come by, and the approved substitute is parmesan or similar, but we've frequently committed the sin of using cheddar and that tastes fine, too, as well as being easier on the pocket. It can be served with salad, steamed veg, anything that offers a 'clean' and simple taste to complement the richness of the pie.
The recipe is reproduced from Lesley Mackley's The Book of Greek Cooking, which is well worth a look; tantalizingly, the Google Books preview shows the first but not the second page of the recipe, so I'm afraid the Mammal has had to engage in a minor act of piracy here.
Ingredients
1.5 kg chicken
chicken stock
450g onions, sliced
150ml (2/3 cup) milk
115g (½ cup) melted butter
3 tsp of lemon juice
115g (1 cup) grated kefalotiri cheese [or substitute parmesan or romano]
Salt and pepper
¼ tsp freshly grated nutmeg
3 tsp chopped fresh parsley
2 eggs, beaten
12 sheets filo pastry
Salad leaves, to garnish
Method
1. Put chicken in a flameproof casserole into which it fits tightly. Pour in enough stock to almost cover legs. Cover chicken breast with a sheet of buttered greaseproof paper. Cover casserole and simmer for 1 hour or until chicken is just cooked. Remove chicken from casserole and leave to cool.
2. Add onions and milk to stock. Boil rapidly uncovered, until liquid is reduced to 300ml (1 ¼ cups) of thick pulpy onion sauce. Preheat oven to 180C (350F/Gas 4). [Inner Mammal's note—boil rapidly, my furry a***: this takes forever!]
3. Remove chicken skin. Cut meat into neat pieces and place in a large bowl. Add onion sauce, half the butter, the lemon juice, cheese, salt, pepper, nutmeg, parsley and eggs. Mix together well.
4. Lightly butter a 20 x 30 cm (8 x 12 in) roasting tin. Brush one sheet of pastry with butter and place in a tin, overlapping edges. Brush 5 more sheets of pastry and layer them on top.
5. Spread the filling over the pastry. Flap over-lapping pastry over the top. Cut remaining sheets of pastry to fit in. Brush with butter and layer on top. Score top into squares and sprinkle with water. Bake for 45 mins or until golden brown and crisp.
© Lesley Mackley / Salamander Books
Serves 6–8
Preparation / Cooking time: allow about 3h all told
(stages 1–3 could be done in advance, if preferred)
Advance preparation: You will need to have a batch of chicken stock to hand for this recipe; it really isn't one where a stock cube would do.
For Easter, the Mammal dined on an old favourite; this Greek dish does not feature on the everyday menu, but gets rolled out several weekends a year when there is chicken stock in the freezer and the time to devote to its rather leisurely cooking and preparation. It is an absolute corker of a pie, full of flavour. Kefalotiri cheese can be hard to come by, and the approved substitute is parmesan or similar, but we've frequently committed the sin of using cheddar and that tastes fine, too, as well as being easier on the pocket. It can be served with salad, steamed veg, anything that offers a 'clean' and simple taste to complement the richness of the pie.
The recipe is reproduced from Lesley Mackley's The Book of Greek Cooking, which is well worth a look; tantalizingly, the Google Books preview shows the first but not the second page of the recipe, so I'm afraid the Mammal has had to engage in a minor act of piracy here.
Ingredients
1.5 kg chicken
chicken stock
450g onions, sliced
150ml (2/3 cup) milk
115g (½ cup) melted butter
3 tsp of lemon juice
115g (1 cup) grated kefalotiri cheese [or substitute parmesan or romano]
Salt and pepper
¼ tsp freshly grated nutmeg
3 tsp chopped fresh parsley
2 eggs, beaten
12 sheets filo pastry
Salad leaves, to garnish
Method
1. Put chicken in a flameproof casserole into which it fits tightly. Pour in enough stock to almost cover legs. Cover chicken breast with a sheet of buttered greaseproof paper. Cover casserole and simmer for 1 hour or until chicken is just cooked. Remove chicken from casserole and leave to cool.
2. Add onions and milk to stock. Boil rapidly uncovered, until liquid is reduced to 300ml (1 ¼ cups) of thick pulpy onion sauce. Preheat oven to 180C (350F/Gas 4). [Inner Mammal's note—boil rapidly, my furry a***: this takes forever!]
3. Remove chicken skin. Cut meat into neat pieces and place in a large bowl. Add onion sauce, half the butter, the lemon juice, cheese, salt, pepper, nutmeg, parsley and eggs. Mix together well.
4. Lightly butter a 20 x 30 cm (8 x 12 in) roasting tin. Brush one sheet of pastry with butter and place in a tin, overlapping edges. Brush 5 more sheets of pastry and layer them on top.
5. Spread the filling over the pastry. Flap over-lapping pastry over the top. Cut remaining sheets of pastry to fit in. Brush with butter and layer on top. Score top into squares and sprinkle with water. Bake for 45 mins or until golden brown and crisp.
© Lesley Mackley / Salamander Books
Olive and chorizo soda bread
SM 2013-02 p.83
Preparation / Cooking time: about 1h all told
Soda bread is unbelievably easy to make, so the real hard work in this recipe comes from slicing some olives and dicing a little chunk of chorizo ... yes, we know, horrendously complicated and tiresome! This is a lovely bread, perfect for lunches (on its own, or with cheese, or perhaps a dash of seasoned oil: whatever takes your fancy). The recipe does call for kneading the dough lightly, but it is a bit soggy for that using the quantities given: if you just mix it well, turn it out onto the baking tray and pat it into shape with wooden spoon / spatula, that works fine.
Ingredients
450g plain flour, plus extra for dusting
1 tsp caster sugar
1.5 tsp bicarbonate of soda
1 tsp salt
75g diced chorizo
10 pitted green olives, sliced
quarter tsp crushed dried chilli
300ml buttermilk
100ml milk
1 tbsp lemon juice
Method
1. Pre-heat the oven to 220°C (fan 200°), gas 7. You can use either a silicon baking sheet or a large baking tray for baking the bread: if using a tray, put it in the oven to pre-heat.
2. Sift all the dry ingredients into a large bowl, and mix in the diced chorizo, sliced olives and dried chilli. Make a well in the centre. In a jug, mix together the buttermilk, milk and lemon juice.
3. Pour the wet ingredients into the dry ingredients and mix with a wooden spoon until the dough starts to come together.
4. Lightly dust a work surface [or the silicon baking sheet, if you are using one] with a little flour and knead the dough to just bring it to an 18cm round loaf. Don't be tempted to over-work it, as this will result in tough bread. [If your dough is a bit runny for this, see comment above.]
5. Score a cross in the top of the dough [doesn't matter if you don't] and transfer the loaf to the pre-heated baking tray [if you are using one].
6. Reduce the oven temperature to 200°C (fan 180°), gas 7, and bake the bread on the middle shelf for 45 minutes until risen, golden and hollow-sounding when tapped on the bottom. Transfer to a wire rack to cool.
© Sainsbury's Magazine
Preparation / Cooking time: about 1h all told
Soda bread is unbelievably easy to make, so the real hard work in this recipe comes from slicing some olives and dicing a little chunk of chorizo ... yes, we know, horrendously complicated and tiresome! This is a lovely bread, perfect for lunches (on its own, or with cheese, or perhaps a dash of seasoned oil: whatever takes your fancy). The recipe does call for kneading the dough lightly, but it is a bit soggy for that using the quantities given: if you just mix it well, turn it out onto the baking tray and pat it into shape with wooden spoon / spatula, that works fine.
Ingredients
450g plain flour, plus extra for dusting
1 tsp caster sugar
1.5 tsp bicarbonate of soda
1 tsp salt
75g diced chorizo
10 pitted green olives, sliced
quarter tsp crushed dried chilli
300ml buttermilk
100ml milk
1 tbsp lemon juice
Method
1. Pre-heat the oven to 220°C (fan 200°), gas 7. You can use either a silicon baking sheet or a large baking tray for baking the bread: if using a tray, put it in the oven to pre-heat.
2. Sift all the dry ingredients into a large bowl, and mix in the diced chorizo, sliced olives and dried chilli. Make a well in the centre. In a jug, mix together the buttermilk, milk and lemon juice.
3. Pour the wet ingredients into the dry ingredients and mix with a wooden spoon until the dough starts to come together.
4. Lightly dust a work surface [or the silicon baking sheet, if you are using one] with a little flour and knead the dough to just bring it to an 18cm round loaf. Don't be tempted to over-work it, as this will result in tough bread. [If your dough is a bit runny for this, see comment above.]
5. Score a cross in the top of the dough [doesn't matter if you don't] and transfer the loaf to the pre-heated baking tray [if you are using one].
6. Reduce the oven temperature to 200°C (fan 180°), gas 7, and bake the bread on the middle shelf for 45 minutes until risen, golden and hollow-sounding when tapped on the bottom. Transfer to a wire rack to cool.
© Sainsbury's Magazine
Roasted celery soup
Feeds 4–6
You know the way there are loads of recipes that call for one or two sticks of celery? And that it is only ever possible to buy a whole head of celery? Well, now you know what to do with the rest—the Mammal found this on food52.com, and it is gorgeous. It is made with real chicken stock, but also worked out fine (if not quite as perfectly flavoured) with vegetable stock cubes.
Ingredients
8 large celery stalks cut into 2-inch pieces
half bulb fresh fennel cut into 2-inch chunks
2 large whole garlic cloves
3 tablespoons olive oil
1 teaspoon salt
half teaspoon black pepper
3 medium redskin potatoes,* peeled and cut into one-and-a-half-inch dice
1.5 litres chicken stock
half cup light cream
2 teaspoons fresh lemon juice
Salt and pepper for re-seasoning if needed
Celery leaves and fennel fronds for a little garnish
* or whatever potatoes happen to be lying around
Since the original poster of this recipe should get the credit, you'll have to find out what to do with all of these ingredients through this link:
http://food52.com/recipes/16467_roasted_celery_soup.
Total prep plus cooking time is roughly 1 hour.
You know the way there are loads of recipes that call for one or two sticks of celery? And that it is only ever possible to buy a whole head of celery? Well, now you know what to do with the rest—the Mammal found this on food52.com, and it is gorgeous. It is made with real chicken stock, but also worked out fine (if not quite as perfectly flavoured) with vegetable stock cubes.
Ingredients
8 large celery stalks cut into 2-inch pieces
half bulb fresh fennel cut into 2-inch chunks
2 large whole garlic cloves
3 tablespoons olive oil
1 teaspoon salt
half teaspoon black pepper
3 medium redskin potatoes,* peeled and cut into one-and-a-half-inch dice
1.5 litres chicken stock
half cup light cream
2 teaspoons fresh lemon juice
Salt and pepper for re-seasoning if needed
Celery leaves and fennel fronds for a little garnish
* or whatever potatoes happen to be lying around
Since the original poster of this recipe should get the credit, you'll have to find out what to do with all of these ingredients through this link:
http://food52.com/recipes/16467_roasted_celery_soup.
Total prep plus cooking time is roughly 1 hour.
Quick and easy raspberry and lemon squares
SM 2011-08 p.50
Makes 12–16
Prep time 15min, Total 1 hr, plus cooling [needs to cool completely, so allow plenty of time].
Will keep for a few days in an airtight container
This is a real winner: absolutely delicious, yet incredibly simple to make. Maximum results for minimum effort! The original quantities of sugar are shown in square brackets; the Mammal does not have a terribly sweet tooth and prefers to bake with the reduced amounts given below.
Ingredients
3 large eggs
175g caster sugar [200g]
175g self-raising flour
1 tsp baking powder
200g very soft butter
a pinch of ground cinnamon
150g raspberries
For the syrup
75g granulated sugar [100g]
zest and juice of 2 lemons
Equipment: 20cm (8in) square baking tin, preferably loose-bottomed.
Method
Pre-heat oven to 180°C, fan 160°C (gas 4)
Combine all the cake ingredients apart from the raspberries, using either a mixer or a wooden spoon. Lightly oil the baking tin and line the base with non-stick paper [though if your tin is really non-stick, this should not be necessary].
Gently fold the raspberries into the mixture and tip into the tin, smoothing over the top.
Bake for 45 minutes or until golden and risen.
To make the syrup, combine all the ingredients. As soon as the cake is out of the oven, prick the top with a fork and spoon the lemon syrup over it [use it all, even though it will seem an awful lot. Also, if using a loose-bottomed tin, put some newspaper or kitchen paper underneath to deal with any seepage.] Leave in the tin to cool completely, then remove and cut into 16 squares or 12 rectangles [greedy!].
Per serving: 224cals; 12g fat (of which 7g saturated); 29g carbs; [20g] total sugars; 0.3g salt.
Chicken Pasanda
02.022.01
This recipe comes from David Smith's website, The Curry House, which is dedicated to providing cook-at-home versions of the staples served up by Indian restaurants and takeaways.
The idea is to match the taste as closely as possible—as anyone knows who has cooked food from recipes genuinely native to the Indian subcontinent, it does not greatly resemble the forms that have evolved in curry houses. For those evenings where you want the taste of a takeaway without surrendering control over the nutritional / ethical quality of your ingredients and processes, this website is a gem.
The printout of the chicken pasanda recipe has been sitting quietly in the Inner Mammal's recipe folder for years; last night, we finally got around to making it, and lovely it was too.
Makes 2 portions
Preparation / Cooking time: about 1h 30m all told
Ingredients
3 tablespoons vegetable oil or ghee (clarified butter)
1 small onion - finely chopped
1.5 inch piece cassia bark (or cinnamon)
2 green cardamon pods
1 inch piece fresh ginger - very finely chopped
2 cloves garlic - very finely chopped
1 teaspoon turmeric powder
1 teaspoon ground coriander seed
half teaspoon good chilli powder
5 tablespoons Greek-style full cream yoghurt (3/4 of a 150 gm tub)
1 teaspoon (or a little more) concentrated tomato purée
salt to taste
2 chicken breasts, skinned and cut into 1 inch pieces
2 tablespoons flaked almonds prepared as in Method
chopped fresh coriander leaf (cilantro) to garnish
As usual when using other people's freely available recipes, the Mammal directs you to the source to see what you have to do with all these ingredients.
There is a later version of this recipe, but it is available only on subscription (at the modest price of £7.75) to The Curry House Cookery Book, an e-book containing many recipes and useful information about ingredients and cooking methods.
This recipe comes from David Smith's website, The Curry House, which is dedicated to providing cook-at-home versions of the staples served up by Indian restaurants and takeaways.
The idea is to match the taste as closely as possible—as anyone knows who has cooked food from recipes genuinely native to the Indian subcontinent, it does not greatly resemble the forms that have evolved in curry houses. For those evenings where you want the taste of a takeaway without surrendering control over the nutritional / ethical quality of your ingredients and processes, this website is a gem.
The printout of the chicken pasanda recipe has been sitting quietly in the Inner Mammal's recipe folder for years; last night, we finally got around to making it, and lovely it was too.
Makes 2 portions
Preparation / Cooking time: about 1h 30m all told
Ingredients
3 tablespoons vegetable oil or ghee (clarified butter)
1 small onion - finely chopped
1.5 inch piece cassia bark (or cinnamon)
2 green cardamon pods
1 inch piece fresh ginger - very finely chopped
2 cloves garlic - very finely chopped
1 teaspoon turmeric powder
1 teaspoon ground coriander seed
half teaspoon good chilli powder
5 tablespoons Greek-style full cream yoghurt (3/4 of a 150 gm tub)
1 teaspoon (or a little more) concentrated tomato purée
salt to taste
2 chicken breasts, skinned and cut into 1 inch pieces
2 tablespoons flaked almonds prepared as in Method
chopped fresh coriander leaf (cilantro) to garnish
As usual when using other people's freely available recipes, the Mammal directs you to the source to see what you have to do with all these ingredients.
There is a later version of this recipe, but it is available only on subscription (at the modest price of £7.75) to The Curry House Cookery Book, an e-book containing many recipes and useful information about ingredients and cooking methods.
Couscous and chorizo stew
SM 2002-10 pp.103–104 [01.014.02]
Serves 4
Coriander: seeds; Cumin: seeds; Chickpeas: tinned; Tomatoes: tinned.
Link to recipe:
http://www.diigo.com/item/image/gwo1/ekqy
Serves 4
Coriander: seeds; Cumin: seeds; Chickpeas: tinned; Tomatoes: tinned.
Link to recipe:
http://www.diigo.com/item/image/gwo1/ekqy
Spicy lentil soup
1001 Recipes p23
Serves 4 as starter / lunch, or 2–3 as dinner; cooking time 50–60 minutes.
125g red lentils
2 tsp vegetable oil
1 large onion, chopped finely
2 garlic cloves, crushed
1 tsp ground cumin
1 tsp ground coriander
1 tsp garam masala
2 tbsp tomato puree
1 litre vegetable stock
350g can of sweetcorn, drained [soup works fine without this; there is just less of it]
Serves 4 as starter / lunch, or 2–3 as dinner; cooking time 50–60 minutes.
125g red lentils
2 tsp vegetable oil
1 large onion, chopped finely
2 garlic cloves, crushed
1 tsp ground cumin
1 tsp ground coriander
1 tsp garam masala
2 tbsp tomato puree
1 litre vegetable stock
350g can of sweetcorn, drained [soup works fine without this; there is just less of it]
Sausage casserole with cheddar dumpling
2009-02 p88
serves six.
2 tbsp suet
12 pork sausages
6 small onions, peeled and halved
1 tbsp tomato puree
1.5 tsp cornflour
250ml red wine
6 cloves garlic, peeled and sliced
400g tin chopped tomatoes.
25g pk fresh thyme, leaves only
280g jar onion chutney
For the cheddar dumpling
275g self-raising flour
100g suet
75g grated cheddar
Preheat the oven to 180C (fan 160C), gas mark 4.
serves six.
2 tbsp suet
12 pork sausages
6 small onions, peeled and halved
1 tbsp tomato puree
1.5 tsp cornflour
250ml red wine
6 cloves garlic, peeled and sliced
400g tin chopped tomatoes.
25g pk fresh thyme, leaves only
280g jar onion chutney
For the cheddar dumpling
275g self-raising flour
100g suet
75g grated cheddar
Preheat the oven to 180C (fan 160C), gas mark 4.
Czech goulash (the real thing)
04.041.01
Serves 8–12
Cooking time: 1h 45m
Note: We have never made the full amount of this recipe; half the quantities make more than enough for 4 helpings and will stretch to 6 quite easily. If you don't eat pork, it works just as well with beef on its own.
This dish is gorgeous, and very simple: don't be put off by the long list of ingredients, as these are mainly standard spices that are probably already in the cupboard.
Ingredients
2 lbs of cubed beef
2 lbs cubed pork
2 tablespoons oil, to brown your meat
2 teaspoons pickling spices
1 cup chopped onions (preferably sweet)
2 (15 ounce) cans of diced stewed tomatoes
1 (14 ounce) bottle catsup [ketchup]
1 (10 ounce) can tomato soup
1 teaspoon ground cloves
1 teaspoon ground allspice
1 teaspoon ground nutmeg
1 teaspoon ground turmeric
1 teaspoon ground paprika
1 teaspoon sugar
1/2 teaspoon ground cinnamon
1/2 teaspoon salt
1/2 teaspoon black pepper
1/2 teaspoon red peppers
1 teaspoon white vinegar
1 teaspoon good whiskey
Method
Credit where credit is due; you can find the rest of this recipe via the following link:
http://www.familyoven.com/recipe/czech-goulash-the-real-thing-/155164
Serves 8–12
Cooking time: 1h 45m
Note: We have never made the full amount of this recipe; half the quantities make more than enough for 4 helpings and will stretch to 6 quite easily. If you don't eat pork, it works just as well with beef on its own.
This dish is gorgeous, and very simple: don't be put off by the long list of ingredients, as these are mainly standard spices that are probably already in the cupboard.
Ingredients
2 lbs of cubed beef
2 lbs cubed pork
2 tablespoons oil, to brown your meat
2 teaspoons pickling spices
1 cup chopped onions (preferably sweet)
2 (15 ounce) cans of diced stewed tomatoes
1 (14 ounce) bottle catsup [ketchup]
1 (10 ounce) can tomato soup
1 teaspoon ground cloves
1 teaspoon ground allspice
1 teaspoon ground nutmeg
1 teaspoon ground turmeric
1 teaspoon ground paprika
1 teaspoon sugar
1/2 teaspoon ground cinnamon
1/2 teaspoon salt
1/2 teaspoon black pepper
1/2 teaspoon red peppers
1 teaspoon white vinegar
1 teaspoon good whiskey
Method
Credit where credit is due; you can find the rest of this recipe via the following link:
http://www.familyoven.com/recipe/czech-goulash-the-real-thing-/155164
Chocolate and pear biscuit tart
SM 2003-05 p.76 [04.019.01]
Serves 8
This is essentially quite easy to make, but it can be a bit logistically tricky if you don't plan out the timings in advance—there are several different stages involving chilling pastry, waiting for mixtures to cool, etc. Well worth the effort, though.
As usual, the Mammal reduces the amount of sugar in recipes for cakes, puddings, etc; if you have a sweet tooth, you may prefer to revert to the quantities in the original recipe, which are given in square brackets.
Ingredients for the base
150g (5oz) plain flour, plus extra for rolling
1 level tablespoon cocoa powder
40g (1.5oz) icing sugar, plus extra to dust [50g; 2oz]
75g (3oz) butter, cut into small dice
1 large egg
Ingredients for pears
250ml (9fl oz) white wine
175g (6oz) caster sugar [200g; 7oz]
Juice 1 lemon
4* conference pears, peeled, halved and cored
510ml (18fl oz) water
* Note: depends on size of pears; often, 3 will be plenty.
Ingredients for the filling
100ml (3.5fl oz) double cream
55ml (2fl oz) whole milk
25g (1oz) butter, chilled and cut into dice
200g (7oz) plain dark cooking chocolate (50% cocoa solids), chopped small
1 large egg, beaten
1.5 tablespoons caster sugar [2]
Equipment: 20cm (8in) deep fluted loose-bottomed flan tin, well buttered; greaseproof paper; baking beans. (In practice, you can get away without the baking beans and a non-fluted tin will do perfectly well.)
Method
To make the pastry base, put the flour, cocoa powder and icing sugar into a food processor and pulse until mixed. Add the butter and process, using the pulse action, until the mixture resembles fine breadcrumbs. Add the egg and pulse again until the mixture just comes together. If needed, add a little water to bring the pastry together. Form into a ball, wrap in clingfilm and regrigerate for 1 hour.
Meanwhile, combine the wine, sugar, lemon juice, and water in a large pan; bring to the boil, stirring to dissolve the sugar. Add the pear halves, turn down the heat, and poach them for about 10 minutes or until they are tender. Lift out of the liquid and leave to cool.
When the pastry has chilled, pre-heat the oven to 190°C (375°F; gas mark 5). Roll out the pastry on a lightly floured surface, and use it to line the flan tin. Prick the base, line with greaseproof paper and baking beans, then bake for 20 minutes. Take out and leave to cool. Lower the oven temperature to 150°C (300°F, gas mark 2).
To make the filling, bring the cream and milk to the boil in a pan, then add the butter. Take off the heat and add the chocolate; set aside for 5 minutes, then stir until smooth. Beat in the egg and sugar, then pour into the flan tin. Make sure the pears are well drained, then arrange them on top of the filling (leave them as they are or fan them without cutting right through).
Place the tart on a baking sheet and cook in the top half of the oven for 25–30 minutes, until the chocolate is just set. Take out of the oven and leave for up to 30 minutes until set. Serve warm, dusted with icing sugar, or keep till later and serve cool.
Per serving: 528cals; 30g fat (of which 18g saturated); 6g protein; 58g carbohydrates; [35g] added sugar; 2g fibre.
Serves 8
This is essentially quite easy to make, but it can be a bit logistically tricky if you don't plan out the timings in advance—there are several different stages involving chilling pastry, waiting for mixtures to cool, etc. Well worth the effort, though.
As usual, the Mammal reduces the amount of sugar in recipes for cakes, puddings, etc; if you have a sweet tooth, you may prefer to revert to the quantities in the original recipe, which are given in square brackets.
Ingredients for the base
150g (5oz) plain flour, plus extra for rolling
1 level tablespoon cocoa powder
40g (1.5oz) icing sugar, plus extra to dust [50g; 2oz]
75g (3oz) butter, cut into small dice
1 large egg
Ingredients for pears
250ml (9fl oz) white wine
175g (6oz) caster sugar [200g; 7oz]
Juice 1 lemon
4* conference pears, peeled, halved and cored
510ml (18fl oz) water
* Note: depends on size of pears; often, 3 will be plenty.
Ingredients for the filling
100ml (3.5fl oz) double cream
55ml (2fl oz) whole milk
25g (1oz) butter, chilled and cut into dice
200g (7oz) plain dark cooking chocolate (50% cocoa solids), chopped small
1 large egg, beaten
1.5 tablespoons caster sugar [2]
Equipment: 20cm (8in) deep fluted loose-bottomed flan tin, well buttered; greaseproof paper; baking beans. (In practice, you can get away without the baking beans and a non-fluted tin will do perfectly well.)
Method
To make the pastry base, put the flour, cocoa powder and icing sugar into a food processor and pulse until mixed. Add the butter and process, using the pulse action, until the mixture resembles fine breadcrumbs. Add the egg and pulse again until the mixture just comes together. If needed, add a little water to bring the pastry together. Form into a ball, wrap in clingfilm and regrigerate for 1 hour.
Meanwhile, combine the wine, sugar, lemon juice, and water in a large pan; bring to the boil, stirring to dissolve the sugar. Add the pear halves, turn down the heat, and poach them for about 10 minutes or until they are tender. Lift out of the liquid and leave to cool.
When the pastry has chilled, pre-heat the oven to 190°C (375°F; gas mark 5). Roll out the pastry on a lightly floured surface, and use it to line the flan tin. Prick the base, line with greaseproof paper and baking beans, then bake for 20 minutes. Take out and leave to cool. Lower the oven temperature to 150°C (300°F, gas mark 2).
To make the filling, bring the cream and milk to the boil in a pan, then add the butter. Take off the heat and add the chocolate; set aside for 5 minutes, then stir until smooth. Beat in the egg and sugar, then pour into the flan tin. Make sure the pears are well drained, then arrange them on top of the filling (leave them as they are or fan them without cutting right through).
Place the tart on a baking sheet and cook in the top half of the oven for 25–30 minutes, until the chocolate is just set. Take out of the oven and leave for up to 30 minutes until set. Serve warm, dusted with icing sugar, or keep till later and serve cool.
Per serving: 528cals; 30g fat (of which 18g saturated); 6g protein; 58g carbohydrates; [35g] added sugar; 2g fibre.
Tuscan Beans
Cannellini Beans (tinned)
SM 2002-08 p.73 [01.032.001]
Serves 6 as a side dish; 4 as a lunch; 2–3 as mains
Ingredients
2 × 410g tins cannellini beans, drained and rinsed
4 tblsp olive oil
1 large onion, peeled and finely chopped
3 cloves garlic, peeled and finely chopped
200ml (7fl oz) fresh chicken stock [veg stock from cube works fine, too]
3 ripe tomatoes (about 250g / 9oz), peeled and chopped
quarter tsp crushed dried chilli
1 heaped tblsp chopped fresh rosemary
1 level tblsp chopped fresh sage
salt and freshly ground black pepper
Method
Heat 1 tablespoon of oil in a pan, add the onion and garlic and cook over a low heat, covered, until soft but not brown—about 10 minutes.
Add the drained beans, stock and 2 tablespoons of the oil. Cook, uncovered, over a medium-to-high heat, until the sauce is thick and creamy—5 to 10 minutes—stirring from time to time to prevent any sticking to the bottom.
Add the tomatoes, chilli, herbs and seasoning. Cook until the tomatoes start to break down—5 to 10 minutes—then take off the heat and set aside, if you're preparing this dish in advance.
Re-heat gently [if warming up pre-prepared beans], then transfer to a serving dish. Drizzle over the remaining tablespoon of oil.
Per serving (based on serving 6): 215cals; 8g fat, of which 1g saturated; 26g carbohydrate; no addes sugar; 9g fibre.
SM 2002-08 p.73 [01.032.001]
Serves 6 as a side dish; 4 as a lunch; 2–3 as mains
Ingredients
2 × 410g tins cannellini beans, drained and rinsed
4 tblsp olive oil
1 large onion, peeled and finely chopped
3 cloves garlic, peeled and finely chopped
200ml (7fl oz) fresh chicken stock [veg stock from cube works fine, too]
3 ripe tomatoes (about 250g / 9oz), peeled and chopped
quarter tsp crushed dried chilli
1 heaped tblsp chopped fresh rosemary
1 level tblsp chopped fresh sage
salt and freshly ground black pepper
Method
Heat 1 tablespoon of oil in a pan, add the onion and garlic and cook over a low heat, covered, until soft but not brown—about 10 minutes.
Add the drained beans, stock and 2 tablespoons of the oil. Cook, uncovered, over a medium-to-high heat, until the sauce is thick and creamy—5 to 10 minutes—stirring from time to time to prevent any sticking to the bottom.
Add the tomatoes, chilli, herbs and seasoning. Cook until the tomatoes start to break down—5 to 10 minutes—then take off the heat and set aside, if you're preparing this dish in advance.
Re-heat gently [if warming up pre-prepared beans], then transfer to a serving dish. Drizzle over the remaining tablespoon of oil.
Per serving (based on serving 6): 215cals; 8g fat, of which 1g saturated; 26g carbohydrate; no addes sugar; 9g fibre.
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