The Mammal was away recently on two separate trips, visiting friends and family. This brought, of course, the inestimable advantage of having lovely meals served up by charming hosts. This particular dish is one of those ones that sound rather improbable until actually tried: the trick here is to make sure that the celeriac is cooked until nice and soft, so that it becomes beautifully tender and sweet. When trying to reconstruct it without the recipe, we found it difficult to get the right level of sweetness using the pan alone (our hostess clearly had magic powers), so experimented by adding an extra stage of baking beforehand. This worked a treat.
Serves 2–6, depending on the size of the celeriac and on whether it is the main ingredient or a side helping.
Cooking and prep time: about 1h all told
Ingredients
1 large-ish celeriac
2 eggs, beaten
flour
breadcrumbs, seasoned with salt and pepper
oil for frying
Method
Pre-heat the oven to 180°C.
Peel the celeriac, and cut into rounds about half a centimeter thick. (It might actually be easier to cut he rounds first and then peel). Put the rounds on a tray and bake in the oven for 20–30 minutes.
Let the baked rounds cool slightly; dip in flour, then in beaten egg, and finally in breadcrumbs. Heat oil in a frying pan, and fry in batches until breadcrumbs are golden.
Serve with boiled veg, mash, salad or whatever takes your fancy.
Showing posts with label Full Recipe. Show all posts
Showing posts with label Full Recipe. Show all posts
Provençal daube
SM 2002-02 pp.90,93 [01.072.02]
Serves 6–8
Preparation / Cooking time: marinate for 24h, then about 4h prep/cooking
Ingredients
1.25kg (2lb 12 oz) lean topside, cut into large cubes (5cm/2in)
3 carrots, peeled and cut into rounds
3 medium onions, peeled and coarsely chopped
3 large cloves garlic, peeled and chopped
6 sprigs fresh flat-leaf parsley
3 sprigs fresh thyme
2 bay leaves
2.5cm (1in) wide strip orange peel, about 7.5cm (3in) long
2 tablespoons Cognac or brandy
510ml (18fl oz) full-bodied red wine, plus extra if needed
6 tablespoons olive oil, plus extra for browning
1 x 130g pack pancetta cubetti
2 rounded tablespoons tomato puree
1 small dried red chilli
1 x 284ml tub fresh beef stock
1 x 250g pack portabella mushrooms
salt and coarsely ground black pepper
Method
Put the meat in a large bowl with the carrots, onions and garlic. Tie the herbs into a bundle with fine string and push into the meat. Add the orange strip and 1 teaspoon of pepper. Pour over the Cognac or brandy, wine, and 4 tablespoons of oil and cover with cling-film.
Marinate for at least 24 hours in the fridge.
Pre-heat the oven to 140°C, 275°F, gas mark 1. Heat 1 tablespoon of the oil in a large frying pan, add the pancetta cubetti, and brown. Transfer to a large casserole. Take the meat cubes out of the marinade, dry with kitchen paper, and brown them in the pan in batches, adding a little more oil as necessary; then transfer to the casserole.
Take the vegetables out of the bowl using a slotted spoon, and fry these in the meaty fat in the pan until lightly browned (about 5 minutes). Put these in the casserole as well, and add the herb bundle, the strip of orange and the tomato puree. Crumble in the dried chilli.
Pour the marinade and beef stock into the frying pan, bring to a simmer, and pour over the contents of the casserole. Cover and transfer to the lower part of the oven for 3–3½ hours, or until the meat is really tender. Check from time to time that the meat is not drying out and, if necessary, add a little more wine. (You can cook the dish up to this stage the day before, if you wish. Chill overnight and re-heat. Bring to a simmer, then transfer to a 170°C, 325°F, gas mark 3 oven for 25 minutes, or until heated through.)
Wipe the mushrooms, then slice and cook in a frying pan with the remaining tablespoon of oil. Add these to the casserole, and cook for ten minutes more. Remove the herb bundle before serving. Serve with egg tagliatelle, tossed in butter and grated parmesan.
© Sainsbury's Magazine
Serves 6–8
Preparation / Cooking time: marinate for 24h, then about 4h prep/cooking
Ingredients
1.25kg (2lb 12 oz) lean topside, cut into large cubes (5cm/2in)
3 carrots, peeled and cut into rounds
3 medium onions, peeled and coarsely chopped
3 large cloves garlic, peeled and chopped
6 sprigs fresh flat-leaf parsley
3 sprigs fresh thyme
2 bay leaves
2.5cm (1in) wide strip orange peel, about 7.5cm (3in) long
2 tablespoons Cognac or brandy
510ml (18fl oz) full-bodied red wine, plus extra if needed
6 tablespoons olive oil, plus extra for browning
1 x 130g pack pancetta cubetti
2 rounded tablespoons tomato puree
1 small dried red chilli
1 x 284ml tub fresh beef stock
1 x 250g pack portabella mushrooms
salt and coarsely ground black pepper
Method
Put the meat in a large bowl with the carrots, onions and garlic. Tie the herbs into a bundle with fine string and push into the meat. Add the orange strip and 1 teaspoon of pepper. Pour over the Cognac or brandy, wine, and 4 tablespoons of oil and cover with cling-film.
Marinate for at least 24 hours in the fridge.
Pre-heat the oven to 140°C, 275°F, gas mark 1. Heat 1 tablespoon of the oil in a large frying pan, add the pancetta cubetti, and brown. Transfer to a large casserole. Take the meat cubes out of the marinade, dry with kitchen paper, and brown them in the pan in batches, adding a little more oil as necessary; then transfer to the casserole.
Take the vegetables out of the bowl using a slotted spoon, and fry these in the meaty fat in the pan until lightly browned (about 5 minutes). Put these in the casserole as well, and add the herb bundle, the strip of orange and the tomato puree. Crumble in the dried chilli.
Pour the marinade and beef stock into the frying pan, bring to a simmer, and pour over the contents of the casserole. Cover and transfer to the lower part of the oven for 3–3½ hours, or until the meat is really tender. Check from time to time that the meat is not drying out and, if necessary, add a little more wine. (You can cook the dish up to this stage the day before, if you wish. Chill overnight and re-heat. Bring to a simmer, then transfer to a 170°C, 325°F, gas mark 3 oven for 25 minutes, or until heated through.)
Wipe the mushrooms, then slice and cook in a frying pan with the remaining tablespoon of oil. Add these to the casserole, and cook for ten minutes more. Remove the herb bundle before serving. Serve with egg tagliatelle, tossed in butter and grated parmesan.
© Sainsbury's Magazine
Salad of endive, lardons and herb omelette
SM 2002-02 p.90 [01.072.01]
Serves 6
Preparation / Cooking time: about 2h all told (incl minimum advance prep of dressing)
Ingredients
1 x 150g pack endive and radicchio salad, or 1 x 140g pack fresh'n'ready crispy green salad
1 x 130g pack pancetta cubetti
3 tablespoons snipped fresh chives
2 tablespoons chopped fresh flat-leaf parsley
1 clove garlic, peeled and halved
1 heaped teaspoon Dijon mustard
juice of half a lemon
10 tablespoons extra virgin olive oil
6 large eggs
salt and freshly ground black pepper
Method
Make the dressing at least an hour in advance.
Crush one half of the garlic clove into a small bowl, add the mustard and lemon juice, and gradually beat in 5 tablespoons of the oil so that it emulsifies. Season with salt and pepper, and add 1 tablespoon of the snipped chives. Set aside.
Rub a salad bowl with the remaining half clove of garlic, and tip in the salad. Put 1 tablespoon of oil in a frying pan and cook the pancetta cubes until brown. Set aside.
Beat the eggs in a bowl with salt and pepper, the remaining 2 tablespoons of chives, and the parsley. In an 18cm (7in) frying pan, heat a little of the oil, then tip in just enough mixture to coat the bottom - as you would for a pancake. Cook, flip over (or turn out on a plate and slide back in). Cook the other side until pale golden. Turn out on a chopping-board. Repeat to make a total of 8 thin omelettes.
Dress the salad [presumably with the remaining oil, as it is not mentioned elsewhere - RH], then toss in the hot pancetta cubes (reheated in the pan), and divide between 6 plates. Put 4 omelettes on top of each other, roll up, then cut into thin rounds. Divide these between three plates. Repeat with the remaining omelettes. Serve straight away.
© Sainsbury's Magazine
Serves 6
Preparation / Cooking time: about 2h all told (incl minimum advance prep of dressing)
Ingredients
1 x 150g pack endive and radicchio salad, or 1 x 140g pack fresh'n'ready crispy green salad
1 x 130g pack pancetta cubetti
3 tablespoons snipped fresh chives
2 tablespoons chopped fresh flat-leaf parsley
1 clove garlic, peeled and halved
1 heaped teaspoon Dijon mustard
juice of half a lemon
10 tablespoons extra virgin olive oil
6 large eggs
salt and freshly ground black pepper
Method
Make the dressing at least an hour in advance.
Crush one half of the garlic clove into a small bowl, add the mustard and lemon juice, and gradually beat in 5 tablespoons of the oil so that it emulsifies. Season with salt and pepper, and add 1 tablespoon of the snipped chives. Set aside.
Rub a salad bowl with the remaining half clove of garlic, and tip in the salad. Put 1 tablespoon of oil in a frying pan and cook the pancetta cubes until brown. Set aside.
Beat the eggs in a bowl with salt and pepper, the remaining 2 tablespoons of chives, and the parsley. In an 18cm (7in) frying pan, heat a little of the oil, then tip in just enough mixture to coat the bottom - as you would for a pancake. Cook, flip over (or turn out on a plate and slide back in). Cook the other side until pale golden. Turn out on a chopping-board. Repeat to make a total of 8 thin omelettes.
Dress the salad [presumably with the remaining oil, as it is not mentioned elsewhere - RH], then toss in the hot pancetta cubes (reheated in the pan), and divide between 6 plates. Put 4 omelettes on top of each other, roll up, then cut into thin rounds. Divide these between three plates. Repeat with the remaining omelettes. Serve straight away.
© Sainsbury's Magazine
Spinach, tomato and chickpea curry
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
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
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
Gevulde speculaas (Speculaas with rich almond stuffing)
A seasonal recipe, this, and typically Dutch. You can either go the whole hog and make the marzipan-filled version, or just make the speculaas dough to make rich, spicy biscuits.
"Speculaas or speculoos is one of the Dutch culinary specialties. It is a spiced biscuit, made with wooden forms or moulds. They are typically winterfood, and especially associated with the feast of 'Sint Nicolaas' or Saint Nicholas, the original Santa Claus. This feast is celebrated on 5 or 6 December. Speculaas is very old, the spices used date from medieval times."
The recipe comes from the Coquinaria website, which gives some background information as well and from which the above information was extracted.
Note: This is a cake / biscuit recipe, but it also works very well if you serve it hot with ice cream as a dessert. It makes a fair amount, so plenty to allow the best of both worlds!
Ingredients for speculaas dough
500 gram (4 1/4 cups) simple white flour
250 gram (1 cup) cold butter
250 gram (1 1/4 cup) sugar
2 eggs, stirred
1/2 decilitre (1/4 cup) cream
salt to taste (don't forget this, and be liberal, otherwise your speculaas will taste bland)
50 to 60 gram (1/4 cup) spices for speculaas*
grated skin of 2 untreated lemons
200 gram (2 cups) flaked almonds, broken in to little pieces (optional)
1 tsp. baking powder
1 tsp. baking soda
*This is a standard mix readily available in the Netherlands, but the website gives instructions for mixing it from scratch using powdered cinnamon, nutmeg, cloves, white pepper, ginger and cardamom.
Ingredients for almond paste** [you can use ready-made marzipan if you want]
Ground almonds
Caster sugar
Icing sugar
Eggs
Almond essence
Vanilla essence
**Use a standard recipe for almond paste / marzipan; depending on how deep a filling you want, use somewhere between 300g and 500g of ground almonds and proportion the other ingredients accordingly.
Method
Go to the Coquinaria website at
http://www.coquinaria.nl/english/recipes/speculaas.htm
"Speculaas or speculoos is one of the Dutch culinary specialties. It is a spiced biscuit, made with wooden forms or moulds. They are typically winterfood, and especially associated with the feast of 'Sint Nicolaas' or Saint Nicholas, the original Santa Claus. This feast is celebrated on 5 or 6 December. Speculaas is very old, the spices used date from medieval times."
The recipe comes from the Coquinaria website, which gives some background information as well and from which the above information was extracted.
Note: This is a cake / biscuit recipe, but it also works very well if you serve it hot with ice cream as a dessert. It makes a fair amount, so plenty to allow the best of both worlds!
Ingredients for speculaas dough
500 gram (4 1/4 cups) simple white flour
250 gram (1 cup) cold butter
250 gram (1 1/4 cup) sugar
2 eggs, stirred
1/2 decilitre (1/4 cup) cream
salt to taste (don't forget this, and be liberal, otherwise your speculaas will taste bland)
50 to 60 gram (1/4 cup) spices for speculaas*
grated skin of 2 untreated lemons
200 gram (2 cups) flaked almonds, broken in to little pieces (optional)
1 tsp. baking powder
1 tsp. baking soda
*This is a standard mix readily available in the Netherlands, but the website gives instructions for mixing it from scratch using powdered cinnamon, nutmeg, cloves, white pepper, ginger and cardamom.
Ingredients for almond paste** [you can use ready-made marzipan if you want]
Ground almonds
Caster sugar
Icing sugar
Eggs
Almond essence
Vanilla essence
**Use a standard recipe for almond paste / marzipan; depending on how deep a filling you want, use somewhere between 300g and 500g of ground almonds and proportion the other ingredients accordingly.
Method
Go to the Coquinaria website at
http://www.coquinaria.nl/english/recipes/speculaas.htm
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.
Soda Bread Pizza with Roasted Peppers, Goats Cheese and Rocket
I was looking for a recipe for a non-yeast-bread pizza base and found this on YouTube – couldn't be simpler, and sounds lovely. As well as talking you through it on the video, the author gives the full recipe in the description. That's a couple of next week's meals sorted out!
Related website: http://tastyribbons.com/
Crunchy rough Scottish oatcakes
04.050.01
Makes 20 small oatcakes
Preparation: 15 mins – Cooking: 20 minutes
Can freeze raw dough
Ingredients
225g (8 oz) medium oatmeal, plus extra for dusting
1.25ml (¼ tsp) bicarbonate of soda
1.25ml (¼ tsp) salt
15ml (1 tbsp) unsalted butter [= 14g]
This recipe comes from the good folks at Greedy Gourmet. To see the rest of it, go to http://www.greedygourmet.com/2008/06/14/crunchy-rough-scottish-oatcakes/
Inner Mammal's note:
Finding a good recipe had become imperative, since oatcakes are very hard to come by here in the Netherlands, and then only at pretty eye-watering prices.
This recipe makes a lovely oatcake, and produces little biscuits that look just like the ones in the photo provided (the Mammal's productions, though generally tasty, frequently end up looking considerably messier and more formless than any illustrations given in the recipe). Future experiments, such as the addition of cracked pepper, will be undertaken.
The only caveat we would note is that it took considerably longer than 20 minutes to bake, probably because of the fiddly nature of turning over the biscuits every five minutes to ensure crispness. The solution may lie in a wire mesh baking tray or sheet to allow the necessary circulation of air. Or in having greater manual dexterity than the Mammal: sometimes paws are just too blunt a tool ...
Makes 20 small oatcakes
Preparation: 15 mins – Cooking: 20 minutes
Can freeze raw dough
Ingredients
225g (8 oz) medium oatmeal, plus extra for dusting
1.25ml (¼ tsp) bicarbonate of soda
1.25ml (¼ tsp) salt
15ml (1 tbsp) unsalted butter [= 14g]
This recipe comes from the good folks at Greedy Gourmet. To see the rest of it, go to http://www.greedygourmet.com/2008/06/14/crunchy-rough-scottish-oatcakes/
Inner Mammal's note:
Finding a good recipe had become imperative, since oatcakes are very hard to come by here in the Netherlands, and then only at pretty eye-watering prices.
This recipe makes a lovely oatcake, and produces little biscuits that look just like the ones in the photo provided (the Mammal's productions, though generally tasty, frequently end up looking considerably messier and more formless than any illustrations given in the recipe). Future experiments, such as the addition of cracked pepper, will be undertaken.
The only caveat we would note is that it took considerably longer than 20 minutes to bake, probably because of the fiddly nature of turning over the biscuits every five minutes to ensure crispness. The solution may lie in a wire mesh baking tray or sheet to allow the necessary circulation of air. Or in having greater manual dexterity than the Mammal: sometimes paws are just too blunt a tool ...
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
Fusilli with Sicilian sausage
SM 2002-10 p.83 [01.009.02]
Serves 4
Cheese: Parmesan
Ingredients
1 x 500g pack dried fusilli pasta
1 x 400g pack Taste The Difference Sicilian Sausages or use a good Cumberland sausage
2 tablespoons olive oil
1 large onion, finely chopped
1 garlic clove, crushed
½ teaspoon fennel seeds
pinch of dried chilli flakes
1 x 400g tin chopped tomatoes
100ml double cream
1 x 20g pack flat-leaf parsley, leaves only, roughly chopped
salt and freshly ground black pepper
To serve: 150g grated parmesan
Method
Gently heat the oil in a large pan. Add the chopped onion and cook for 5–8 minutes. Add the garlic, fennel seeds and chilli flakes.
Skin the sausage and crumble the meat directly into the pan, mixing it well with the other ingredients. Cook for 5–8 minutes, stirring occasionally, until browned all over.
Add the chopped tomatoes and cook for 10 minutes on a medium heat. Slowly stir in the cream and add the parsley, and cook for 5 minutes. (The sauce can be made up in advance up to this stage, and then kept covered in the fridge for a couple of days.) Season to taste.
While the sauce is cooking, put a large pan of salted water on to boil for the pasta. Cook the pasta until al dente or according to pack instructions, then drain.
Add the pasta to the sauce—this ensures that the sauce gets right into the spirals. Toss really well. Serve immediately in warm bowls, with generous amounts of parmesan grated over the top.
Per serving: 900 cals; 44g fat, of which 18g saturated; 5g fibre; 112g carbohydrates; no added sugar.
© Sainsbury's Magazine 2002
Serves 4
Cheese: Parmesan
Ingredients
1 x 500g pack dried fusilli pasta
1 x 400g pack Taste The Difference Sicilian Sausages or use a good Cumberland sausage
2 tablespoons olive oil
1 large onion, finely chopped
1 garlic clove, crushed
½ teaspoon fennel seeds
pinch of dried chilli flakes
1 x 400g tin chopped tomatoes
100ml double cream
1 x 20g pack flat-leaf parsley, leaves only, roughly chopped
salt and freshly ground black pepper
To serve: 150g grated parmesan
Method
Gently heat the oil in a large pan. Add the chopped onion and cook for 5–8 minutes. Add the garlic, fennel seeds and chilli flakes.
Skin the sausage and crumble the meat directly into the pan, mixing it well with the other ingredients. Cook for 5–8 minutes, stirring occasionally, until browned all over.
Add the chopped tomatoes and cook for 10 minutes on a medium heat. Slowly stir in the cream and add the parsley, and cook for 5 minutes. (The sauce can be made up in advance up to this stage, and then kept covered in the fridge for a couple of days.) Season to taste.
While the sauce is cooking, put a large pan of salted water on to boil for the pasta. Cook the pasta until al dente or according to pack instructions, then drain.
Add the pasta to the sauce—this ensures that the sauce gets right into the spirals. Toss really well. Serve immediately in warm bowls, with generous amounts of parmesan grated over the top.
Per serving: 900 cals; 44g fat, of which 18g saturated; 5g fibre; 112g carbohydrates; no added sugar.
© Sainsbury's Magazine 2002
Cauliflower and chickpea curry
Guardian website
Serves four to six
1 whole cauliflower
3 medium onions
4 cloves of garlic
½ tsp chopped fresh ginger
2 tsp ground coriander
2 star aniseed
½ tsp ground chilli
4 curry leaves
2 tsp garam masala
2 tsp ground cumin
1 tin of chopped tomatoes
1 tin of chickpeas, drained
2 tbsp of chopped fresh coriander
Serves four to six
1 whole cauliflower
3 medium onions
4 cloves of garlic
½ tsp chopped fresh ginger
2 tsp ground coriander
2 star aniseed
½ tsp ground chilli
4 curry leaves
2 tsp garam masala
2 tsp ground cumin
1 tin of chopped tomatoes
1 tin of chickpeas, drained
2 tbsp of chopped fresh coriander
Ginger snaps (MC's recipe)
Here is the original Be Ro recipe for ginger snaps, comments in italics update from the 1970s to the 21st century:
225 g (8 oz) Be-Ro Self Raising Flour
pinch salt
1 x 5 ml spoon (1 tsp) ground ginger (I use 1 tbsp)
100 g (4 oz) caster sugar (I use brown sugar)
75 g (3 oz) margarine (I use butter)
100 g (4 oz) golden syrup (flour your scales, then the syrup doesn't stick so badly)
1 medium egg, beaten (free range)
I also add some chopped crystallised ginger and add a cheeky little bit on top.
225 g (8 oz) Be-Ro Self Raising Flour
pinch salt
1 x 5 ml spoon (1 tsp) ground ginger (I use 1 tbsp)
100 g (4 oz) caster sugar (I use brown sugar)
75 g (3 oz) margarine (I use butter)
100 g (4 oz) golden syrup (flour your scales, then the syrup doesn't stick so badly)
1 medium egg, beaten (free range)
I also add some chopped crystallised ginger and add a cheeky little bit on top.
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.
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