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 Recipes. Show all posts
Showing posts with label Recipes. Show all posts
Apple strudel
SM 2002-01 p.52 [01.075.02]
Serves 6
Preparation / Cooking time: Advance prep.- defrost filo pastry; after that, about 1h 20m all told
Serves 6
Preparation / Cooking time: Advance prep.- defrost filo pastry; after that, about 1h 20m all told
Henry's Lyonnaise salad
SM 2002-01 p.51 [01.075.01]
Serves 2
Preparation / Cooking time: about 1h 20m all told
Sausages: Polish kabanos - could use spicy Italian smoked sausage instead
Lentils: Puy
Mustard: Dijon
Vinegar: Red wine
Serves 2
Preparation / Cooking time: about 1h 20m all told
Sausages: Polish kabanos - could use spicy Italian smoked sausage instead
Lentils: Puy
Mustard: Dijon
Vinegar: Red wine
Spiced pumpkin soup with cheddar toasts
SM 2002-01 p.48 [01.074.02]
Serves 6
Preparation / Cooking time: about 1h 10m all told
Serves 6
Preparation / Cooking time: about 1h 10m all told
Mussel and saffron soup
SM 2002-01 pp.47–48 [01.074.01]
Serves 6
Preparation / Cooking time: about 1h all told
Serves 6
Preparation / Cooking time: about 1h all told
Chicken, chickpea and celery soup with coriander and olive oil
SM 2002-01 pp.46–47 [01.073.02]
Serves 6
Chickpeas: dried
Preparation / Cooking time: soak chickpeas overnight, then about 1h 15m all told on the day.
Serves 6
Chickpeas: dried
Preparation / Cooking time: soak chickpeas overnight, then about 1h 15m all told on the day.
Parsnip and bacon cakes
SM 2002-01 p.45 [01.073.01]
Serves 4
Preparation / Cooking time: about 1h 30m all told
Serves 4
Preparation / Cooking time: about 1h 30m all told
Orange creme caramel
SM 2002-02 p.93 [01.072.03]
Serves 6
Preparation / Cooking time: about 8h all told, incl. 4h in fridge
Serves 6
Preparation / Cooking time: about 8h all told, incl. 4h in fridge
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
English muffins
SM 2002-02 p.80 [01.071.02]
Makes 10
Preparation / Cooking time: up to 3h [incl time for rising]
Makes 10
Preparation / Cooking time: up to 3h [incl time for rising]
Orange and demerara granita
SM 2002-02 p.60 [01.070.04]
Serves 8
Preparation / Cooking time: not clear - several hours (need to freeze, breaking up at 30m intervals)
Serves 8
Preparation / Cooking time: not clear - several hours (need to freeze, breaking up at 30m intervals)
Muscovado sugar meringues with lime cream and mangoes
SM 2002-02 p.60 [01.070.03]
Serves 6
Preparation / Cooking time: up to 5h all told [meringues bake for at least 4h]
Serves 6
Preparation / Cooking time: up to 5h all told [meringues bake for at least 4h]
Brigade pudding
SM 2002-02 pp.59–60 [01.070.02]
Serves 6
Preparation / Cooking time: about 4h all told [steamed pudding]
Serves 6
Preparation / Cooking time: about 4h all told [steamed pudding]
Lemon tart
SM 2002-02 pp.58–59 [01.069.02]
Serves 6–8
Preparation / Cooking time: about 3–4h all told
[advance prep: chill pastry; also needs to cool completely after baking]
Serves 6–8
Preparation / Cooking time: about 3–4h all told
[advance prep: chill pastry; also needs to cool completely after baking]
A very chocolatey mousse
SM 2002-02 p.58 [01.069.01]
Serves 6
Preparation / Cooking time: about 3h all told (incl. chilling)
Serves 6
Preparation / Cooking time: about 3h all told (incl. chilling)
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.
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