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  • …grayblog…- separating the wanted from the unwanted » food and drink

    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.

     

    Ingredients:

     

    1. Preheat the oven to 200C/gas mark 6.
    2. 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.
    3. 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.
    4. Meanwhile, heat half a tbsp of oil in a large frying pan over a medium-high heat. Cook the turkey for 5 minutes.
    5. Then add the onion, garlic and diced aubergine and cook for a further 10 minutes.
    6. Stir in the harissa paste, cinnamon and apricots and cook for a further minute.
    7. Add the tomatoes and simmer for another 5 minutes.
    8. Stir in the lemon juice, lemon zest and half the parsley. Taste and season if necessary.
    9. Fill the aubergine shells with the turkey mixture – there will be plenty to fill them quite generously.
    10. Return the shells to the oven for a further 5 minutes.
    11. Spoon half a tbsp of yogurt onto each one and sprinkle with the remaining parsley.
    12. 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

    Crème brûlée

    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.

    Amazon link: Anthony Bourdain’s “Les Halles” Cookbook: Classic Bistro Cooking

    Ingredients:

    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.

    INGREDIENTS:

    For the sauce/dressing:

    For the main dish:

    METHOD:

    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….


    Thursday 1 October 2009

    Very simple crab apple jelly

    If you spend a lot of time hanging around farmers’ markets or fancy food shops, you will have seen that there are several companies now offering fruit jellies. In our neck of the woods, the market leader is Ouse Valley Foods who make excellent jellies (well, that was the case until they had a bad fire in the kitchens a few weeks ago – hopefully they’ll bounce back from that soon). They can be seen at food fairs cunningly displayed with a light behind them so that you can see the lovely colours of the jellies.

    But at around £3 to £4 for a half pound jar, you might baulk at stocking your shelves with a wide array. Fear not! For I have a dead easy recipe for making crab apple jelly and, as the crab apples are in season at the moment, now is the time to make it.

    Ingredients

     

    Method

    Now head off to the local market and flog it. Alternatively, you’ve just got yourself a bunch of cheap Christmas gifts. It keeps really well – we’ve just finished last year’s chilli jelly having stored it in a dark, cool cupboard.