Wednesday 15 April 2015
Sausages and lentils
Time for a recipe, inspired by Giorgio OnTheTelly. This is a tasty dish and also costs about 3p to make – rather fitting for our times.
- 4 sausages. You want good meaty sausages to get the best outcome for this recipe, but we found it worked just fine with supermarket own brand ones. (If you want to cook with six, then just increase all the other ingredients by 50%).
- 1 smallish carrot – chopped reasonably finely.
- 2 smallish red onions – also chopped. You can use white onion if you like – we just like the colour.
- 1 celery stick – chopped as well.
- 170g lentils – you can use fancy pants lentils if you want, we used standard supermarket own brand jobs.
- 350ml passata – normally I object to using passata and would get a (cheaper) tin of tomatoes and mush them up, but for this recipe it is worth spending the extra pennies on passata.
- 500ml vegetable stock – make your own or use a cube, whatever.
- fresh sage and fresh rosemary – from your garden, of course. Don’t be stingy with this – you want enough to taste it.
- a little olive oil for frying (or you can use butter if you like); salt, pepper.
In a casserole, heat the oil/butter over a medium high heat and fry one chopped onion (not the other one – keep that aside for a moment) with the carrot and celery until a little browned.
Then add the lentils and the stock and simmer gently for 30 minutes.
Whilst that is going on, fry the sausages in a pan until brown. Remove from the pan and keep warm.
Fry the rest of the onion until golden in a little more oil/butter. Add the passata to the onion until warmed through. Return the sausages to the pan with the herbs and cook gently for 15 minutes.
Then, add the sausage/passata mixture to the lentil/vegetable mixture in the casserole and stir.
Serve with some crusty bread. You’ll find this remarkably filling.
Tuesday 4 February 2014
A recipe – spiced turkey-stuffed aubergines
Lifted shamelessly from the Waitrose magazine.
This makes enough for four people – or, as we tend to do, enough for two meals for two people (they keep in the fridge for a couple of days and re-heat nicely).
Per portion: 251 calories, plus the rice or couscous. It’s also low in saturated fat.
- 2 aubergines
- 250g turkey breast mince (they sell this in Waitrose. They also do thigh mince, which is cheaper but has more calories)
- 1 onion, finely chopped
- 1 garlic clove, finely chopped
- 1 tbsp harissa paste (again, Waitrose – get yourself a loyalty card and have a free coffee whilst you are there)
- 1 tsp ground cinnamon
- 100g soft dried apricots, roughly chopped
- 400g can chopped tomatoes
- Half lemon, zest and juice
- 2 tbsp flat-leaf parsley, roughly chopped
- 2 tbsp low-fat natural yogurt (we use low fat Greek yogurt – it’s thicker)
- A little olive oil
- Preheat the oven to 200C/gas mark 6.
- Halve the aubergines lengthways. Score a 0.5cm border around the edge of each half and scoop out the flesh. Finely dice the flesh and set aside.
- Brush the insides of the aubergine shells with a little olive oil, place on a baking sheet and pop in the oven for 20 minutes.
- Meanwhile, heat half a tbsp of oil in a large frying pan over a medium-high heat. Cook the turkey for 5 minutes.
- Then add the onion, garlic and diced aubergine and cook for a further 10 minutes.
- Stir in the harissa paste, cinnamon and apricots and cook for a further minute.
- Add the tomatoes and simmer for another 5 minutes.
- Stir in the lemon juice, lemon zest and half the parsley. Taste and season if necessary.
- Fill the aubergine shells with the turkey mixture – there will be plenty to fill them quite generously.
- Return the shells to the oven for a further 5 minutes.
- Spoon half a tbsp of yogurt onto each one and sprinkle with the remaining parsley.
- Serve with rice or couscous. And possibly a glass of wine, although that rather ruins the virtuous qualities of this dish.
Friday 13 May 2011
By popular request, here is the recipe that I use for producing delicious home-made crème brûlée, lifted wholesale from Anthony Bourdain’s Les Halles Cookbook. Seriously, if you haven’t already got this book on your kitchen shelf, you need to get it. Now. It totally encompasses my approach to the kitchen – big flavours, big foods, big cookery, big swearing and big drinking – and is the most-used cookbook on our shelf. This dish, by the way, scores 10 on the impress-your-guests scale, as do many in the book. Most of the recipes are easy or require only moderate skills, but quite a few of them require a fair bit of time.
- 900ml double cream (we’re not calorie counting here, ok?)
- 1 vanilla pod, whole (no vanilla essence, or else you’ll be shot)
- 170g granulated sugar
- 10 egg yolks
- 85g brown sugar
You will also need 6 or 8 ramekins, a big deep baking pan (or some other ovenproof dish that is at least an inch deep – you’re going to make a bain-marie) and a propane torch. You’ll need an electric whisk, large mixing bowl, sharp knife and a saucepan. Pre-heat your oven to 150 Celsius/300F/gas mark a-bit-less-than-half-way.
First, put the cream into a large saucepan on the hob. Split the vanilla pod along its length using a very sharp knife. Scrape the insides of the pod into the cream and then dump the pod itself in as well. Add half the granulated sugar to the cream, stir thoroughly and bring the mixture to a gentle boil.
Whilst your mixture comes to the boil, place the egg yolks into a large mixing bowl and whisk in the remaining granulated sugar. Keep whisking until the mixture is pale yellow and slightly foamy.
Fish the vanilla pod out of the cream and throw the pod away. Remove the cream mixture from the heat and slowly, gradually whisk it into the yolk mixture. You must do it slowly and whisk constantly, otherwise the mixture will curdle.
Place the ramekins in the baking pan and fill the pan with cold water so that it comes half way up the sides of the ramekins. Divide the custard mixture evenly between the ramekins.
Bake in the oven for around 45 minutes (I sometimes find it takes a little longer – depends on your oven), until the top is set but still “jiggly”.
Remove the whole thing from the oven and allow to cool to room temperature (take the ramekins out of the bain-marie as soon as they are cool enough to handle). You can store them easily at this stage – I’ve found that, once cooled and covered in cling film, they keep in the fridge for a couple of days. If you are planning a dinner party, be canny and do everything up to this stage the day before.
Sprinkle a generous tablespoon of brown sugar over the top of each custard. Carefully run the propane torch flame over the top of each one, just enough to caramelize the sugar (I like to leave a little sugar un-torched around the edge). Allow to sit for a moment so that the sugar sets into a crunchy shell coating across the top and then serve to applause and hooplas from your guests.
Now, what do you do with ten egg whites?
Friday 6 November 2009
Pan-seared tuna with avocado
This recipe shamelessly stolen from Eat This Book: Cooking with Global Fresh Flavours by Tyler Florence – a book of recent discovery (by chance) in this house, with excellent recipes on just about every page. It’s quick to prepare (about 30-40 minutes), darned tasty and looks good too – so ideal for dinner parties or for impressing people, although I think it makes a pretty good Friday night dinner too.
For the sauce/dressing:
- 2 fl oz (60ml) extra virgin olive oil
- 2 fl oz (60ml) soy sauce
- Juice of 4 limes
- 2 good handfuls of fresh coriander leaves, finely chopped (use kitchen scissors unless you have amazing knife skills)
- 1 Jalapeno chilli (or other medium hot chilli), sliced complete with seeds (actually, I think this looks prettier with a red chilli, not a green Jalapeno)
- 1 crushed garlic clove
- 1 teaspoon crushed fresh ginger (I peeled a piece and then crushed it in a garlic press over the mixing bowl, so as to catch all the juice)
- Half teaspoon sugar
- Salt and pepper
For the main dish:
- good quality fresh tuna steaks (there is enough dressing/sauce for four steaks in this recipe or, do as we do, and use this quantity of dressing/sauce with just two steaks)
- 2 avocados, peeled, pitted and sliced
- extra virgin olive oil
- a bag of rocket (or fresh from the garden/allotment if you have it – how we miss summer! Our own rocket was miles better than any we have bought anywhere, ever. Period.)
- cherry tomatoes (allow around 6 per person)
First, make the sauce/dressing. This is easy. Shove everything in a bowl. Stir. Got it?
Next, scoot your tomatoes around a griddle pan in a little oil until they are slightly seared and split. Plate them up with a portion of the rocket on each plate.
Then, add a little more oil if necessary and, over a medium-high heat, sear the tuna for a minute or so on each side. Then spoon over roughly a quarter of the sauce and cook for another minute or two. Turn the steaks over and add another quarter of the sauce (or one-third of what remains, if you follow my maths).
Plate up the tuna. Arrange the avocado pieces artfully around the plate and then spoon over the rest of the dressing in a tasteful fashion. Serve with a long cold drink (gin and tonic, good Belgian beer, whatever – you need something long, as the sauce/dressing has quite a kick to it, particularly if (as we did) you make the dressing an hour or so in advance and let the chilli get to work on the other sauce ingredients).
Definitely the best new recipe I’ve tried for a while. Not that I’ve tried many new recipes lately. With everything else going on around here (I’ll write about it somewhen), the cooking mojo hasn’t been what it was. We need to get that back.
Old posts that live on
This post seems to live on, with good comments going on. Maybe I should write more food posts….