tag:blogger.com,1999:blog-67578095770124528962024-03-05T12:37:11.739+00:00Antics of a cycling cookUnknownnoreply@blogger.comBlogger151125tag:blogger.com,1999:blog-6757809577012452896.post-36354264914155288272010-11-02T19:57:00.005+00:002010-11-04T20:27:03.181+00:00Lamb tagine with apricots and chickpeasI always struggle to answer when people ask me what my favourite food is, there are just so many delicious things out there that I couldn't possibly narrow it down to one. If I had to pick my top ten I think I could just about do it, although even then my list would probably have changed by the next week. There are a few things I just couldn't be without and they would definitely be on the list, pasta, cake, bread and<span style="font-style: italic;"> <span class="blsp-spelling-error" id="SPELLING_ERROR_0">tagine</span>.</span><span style="font-style: italic;"></span><a href="http://3.bp.blogspot.com/_zG2ThebS6Xk/TNMU5des7HI/AAAAAAAAAxg/o_F8CF86GMw/s1600/IMG_2197.jpg"><img style="display: block; margin: 0px auto 10px; text-align: center; cursor: pointer; width: 400px; height: 260px;" src="http://3.bp.blogspot.com/_zG2ThebS6Xk/TNMU5des7HI/AAAAAAAAAxg/o_F8CF86GMw/s400/IMG_2197.jpg" alt="" id="BLOGGER_PHOTO_ID_5535791344366972018" border="0" /></a><span class="blsp-spelling-error" id="SPELLING_ERROR_1">Tagine</span> is probably Morocco's best known dish and most famous export, it is a combination of meat (usually lamb but sometimes chicken), fruit, sweet spices, hot spices and often aromatic flavours like rose petals. I can't remember exactly when I first tried <span class="blsp-spelling-error" id="SPELLING_ERROR_2">tagine</span> but I do vividly remember how the melt in the mouth tender meat, sweet and spicy flavour and the amazing smell simply blew me away, it was as they say love at first bite and I've been hooked ever since.<a href="http://3.bp.blogspot.com/_zG2ThebS6Xk/TNMU5H6dSuI/AAAAAAAAAxY/GdAzh5Wpx0Y/s1600/IMG_2188.jpg"><img style="display: block; margin: 0px auto 10px; text-align: center; cursor: pointer; width: 400px; height: 262px;" src="http://3.bp.blogspot.com/_zG2ThebS6Xk/TNMU5H6dSuI/AAAAAAAAAxY/GdAzh5Wpx0Y/s400/IMG_2188.jpg" alt="" id="BLOGGER_PHOTO_ID_5535791338577808098" border="0" /></a>If you're going to make <span class="blsp-spelling-error" id="SPELLING_ERROR_3">tagine</span> yourself it well worth trying to get hold of a spice blend called <a href="http://en.wikipedia.org/wiki/Ras_el_hanout"><span class="blsp-spelling-error" id="SPELLING_ERROR_4">ras</span>-<span class="blsp-spelling-error" id="SPELLING_ERROR_5">el</span>-<span class="blsp-spelling-error" id="SPELLING_ERROR_6">hanout</span></a> (I really like <a href="http://www.thespiceworks.co.uk/index.php?main_page=product_info&cPath=65&products_id=318&zenid=593325b68e0f193cb07a1b9917e8115b">this one</a>). <span class="blsp-spelling-error" id="SPELLING_ERROR_7">Ras</span>-<span class="blsp-spelling-error" id="SPELLING_ERROR_8">el</span>-<span class="blsp-spelling-error" id="SPELLING_ERROR_9">hanout</span> roughly translates as top of the shop, so called because the spice sellers in the souks of Morocco blend their very best spices to make it. There are no rules as to what goes in to <span class="blsp-spelling-error" id="SPELLING_ERROR_10">ras</span>-<span class="blsp-spelling-error" id="SPELLING_ERROR_11">el</span>-<span class="blsp-spelling-error" id="SPELLING_ERROR_12">hanout</span>, it can contain up to and over twenty ingredients but there is almost always cinnamon, cumin, coriander, and chili, the blend I'm using contains all manner of good things including rose petals, lavender, cloves and ginger, it smells amazing!<br /><br />This is my recipe for <span class="blsp-spelling-error" id="SPELLING_ERROR_13">tagine</span>, it is highly adaptable and I change it depending on what I have in the cupboard, you could add black olives, preserved lemon and you just have to have some kind of dried fruit, I really like dried apricots in this but prunes are delicious too.<a href="http://2.bp.blogspot.com/_zG2ThebS6Xk/TNMU4CrsThI/AAAAAAAAAxQ/ooFQeQHbb1I/s1600/IMG_2187.jpg"><img style="display: block; margin: 0px auto 10px; text-align: center; cursor: pointer; width: 400px; height: 368px;" src="http://2.bp.blogspot.com/_zG2ThebS6Xk/TNMU4CrsThI/AAAAAAAAAxQ/ooFQeQHbb1I/s400/IMG_2187.jpg" alt="" id="BLOGGER_PHOTO_ID_5535791319993830930" border="0" /></a><br /><div style="text-align: center;"><span style="font-weight: bold;">Lamb <span class="blsp-spelling-error" id="SPELLING_ERROR_14">Tagine</span> </span>(<span style="font-style: italic;">Serves 4)</span><br /><div style="text-align: left;"><span style="font-style: italic;">Ingredients:<br /></span><ul><li>Olive oil<br /></li><li>2-3 medium onions roughly chopped</li><li>4 cloves of garlic peeled and crushed to a paste</li><li>3 tsp <span class="blsp-spelling-error" id="SPELLING_ERROR_15">Ras</span>-<span class="blsp-spelling-error" id="SPELLING_ERROR_16">el</span>-<span class="blsp-spelling-error" id="SPELLING_ERROR_17">hanout</span> or 1 tsp each of ground cinnamon, cumin and coriander</li><li>1 small red <span class="blsp-spelling-error" id="SPELLING_ERROR_18">chilli</span> chopped (add more or less depending on how hot you want it)</li><li>1 tin (400g) of chickpeas drained</li><li>1 pint of stock (any kind)</li><li>1 tin (400g) of chopped tomatoes</li><li>Half a shoulder of lamb on the bone</li><li>3 medium carrots peeled and chopped into large chunks (you could use squash or sweet potato)</li><li>A good handful of dried apricots</li><li>Salt and pepper</li><li>A large handful of chopped fresh coriander</li></ul><span style="font-style: italic;">Method:<br /></span><ul><li>In a large pan over a gentle heat soften the onions in a little olive oil.</li><li>Add the garlic, <span class="blsp-spelling-error" id="SPELLING_ERROR_19">chilli</span> and spices to the pan and cook for a minute more.</li><li>Add the chickpeas, stock and tomatoes, mix well and bring to a simmer.</li><li>Add the lamb, carrots and apricots, season to taste and put in a low oven for 3-4 hours until the lamb falls off the bone.</li><li>Stir in the coriander just before serving and serve with <span class="blsp-spelling-error" id="SPELLING_ERROR_20">cous</span> <span class="blsp-spelling-error" id="SPELLING_ERROR_21">cous</span> or <span class="blsp-spelling-error" id="SPELLING_ERROR_22">flatbread</span>.<br /></li></ul></div><span style="font-style: italic;"></span></div><span style="font-style: italic;"><br /></span>Unknownnoreply@blogger.com6tag:blogger.com,1999:blog-6757809577012452896.post-43884045710427043652010-10-27T10:04:00.004+01:002010-10-27T15:09:25.429+01:00Pumpkin and spice cake<span style="font-style: italic;">A few weeks ago the people at <a href="http://www.silverspoon.co.uk/home/products/cakecraft">Silver Spoon</a> sent me some of their decorations to make something for Halloween. I had no idea what to make but eventually decided I'd make a pumpkin cake, <span class="blsp-spelling-corrected" id="SPELLING_ERROR_0">after all</span> when most people <span class="blsp-spelling-corrected" id="SPELLING_ERROR_1">think</span> of Halloween they think of pumpkins...</span><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://3.bp.blogspot.com/_zG2ThebS6Xk/TMgx3EFEcDI/AAAAAAAAAxI/atAkJZO5Pmk/s1600/IMG_2217.jpg"><img style="display: block; margin: 0px auto 10px; text-align: center; cursor: pointer; width: 400px; height: 256px;" src="http://3.bp.blogspot.com/_zG2ThebS6Xk/TMgx3EFEcDI/AAAAAAAAAxI/atAkJZO5Pmk/s400/IMG_2217.jpg" alt="" id="BLOGGER_PHOTO_ID_5532726964282224690" border="0" /></a>Halloween is almost upon us and while I don't really celebrate it myself I do take full advantage of the piles of the bright orange <span class="blsp-spelling-corrected" id="SPELLING_ERROR_2">Halloween</span> pumpkins that are being sold everywhere right now.<br /><br />Pumpkin can be a delicious vegetable simply roasted with butter and a few herbs or stirred into a rich and creamy <span class="blsp-spelling-corrected" id="SPELLING_ERROR_3">risotto</span>. Unfortunately the pumpkins sold for carving are normally grown for size rather than flavour and can be a bit bland and watery, but don't be put off, they still have there uses such as in this pumpkin cake.<a href="http://1.bp.blogspot.com/_zG2ThebS6Xk/TMgx1yWXNSI/AAAAAAAAAw4/G5dEuYztvDs/s1600/IMG_2227.jpg"><img style="display: block; margin: 0px auto 10px; text-align: center; cursor: pointer; width: 265px; height: 400px;" src="http://1.bp.blogspot.com/_zG2ThebS6Xk/TMgx1yWXNSI/AAAAAAAAAw4/G5dEuYztvDs/s400/IMG_2227.jpg" alt="" id="BLOGGER_PHOTO_ID_5532726942343050530" border="0" /></a>The recipe I used is adapted from a <span class="blsp-spelling-error" id="SPELLING_ERROR_4"><span class="blsp-spelling-error" id="SPELLING_ERROR_0">bundt</span></span> cake recipe I found at <a href="http://pinchmysalt.com/2008/11/26/pumpkin-spice-cake-recipe/">Pinch My Salt</a>. I've converted it to a sandwich cake and used <span class="blsp-spelling-error" id="SPELLING_ERROR_5"><span class="blsp-spelling-error" id="SPELLING_ERROR_1">yoghurt</span></span> rather than sour cream for the batter, I don't know how but <span class="blsp-spelling-error" id="SPELLING_ERROR_6"><span class="blsp-spelling-error" id="SPELLING_ERROR_2">yoghurt</span></span> seems to give cakes softer, lighter texture, I use <span class="blsp-spelling-error" id="SPELLING_ERROR_7"><span class="blsp-spelling-error" id="SPELLING_ERROR_3">yoghurt</span></span> in scones too for the same reason. I've also added walnuts to the cake because they just taste so good in this kind of cake.<a href="http://3.bp.blogspot.com/_zG2ThebS6Xk/TMgx2ex35wI/AAAAAAAAAxA/MhLEw99OKaE/s1600/IMG_2240.jpg"><img style="display: block; margin: 0px auto 10px; text-align: center; cursor: pointer; width: 366px; height: 400px;" src="http://3.bp.blogspot.com/_zG2ThebS6Xk/TMgx2ex35wI/AAAAAAAAAxA/MhLEw99OKaE/s400/IMG_2240.jpg" alt="" id="BLOGGER_PHOTO_ID_5532726954269599490" border="0" /></a>Pumpkin and spices belong together so I've used cream cheese cinnamon icing for this cake <span class="blsp-spelling-corrected" id="SPELLING_ERROR_8">topped</span> with candied orange peel and some fruit jellies kindly sent to me by <a href="http://www.silverspoon.co.uk/home/products/cakecraft">Silver Spoon</a>. The finished cake is very similar in texture to carrot cake but it has a distinctive pumpkin flavour, think of pumpkin pie in cake form and you'll have some idea of what it's like.<br /><br />So when Halloween is over and your jack o' lanterns are finished with maybe you could give them a second life as a delicious pumpkin cake.Unknownnoreply@blogger.com12tag:blogger.com,1999:blog-6757809577012452896.post-12980174636428579692010-10-21T21:58:00.007+01:002010-10-23T11:50:21.559+01:00Caramelised mango with coconut panna cottaHaving an organic veg box delivered is a great way to get your hands on a regular supply of top quality, super-fresh fruit and vegetables direct to your door. It's brilliant for those times when there's just too much going on and you're just too busy to get to a market or a good greengrocers. I love my veg box and wouldn't be without it.<br /><br />Of course there are times when the veg box presents challenges, sometimes I get vegetables or fruit that I'm not used to cooking or on rare occasions something that I just don't like that much. The last two weeks have been like that, It's obviously the time for mangoes because they've been in my box two weeks in a row.<a href="http://public.bay.livefilestore.com/y1pGrO44Lzm1gSzAgcqsgGxuhUKljG85KXiN53vUDbuF7-cNBynJP3DwrOGELEH0ipRUVtV_b1br2xiMP7do0rsyw/IMG_2082.jpg?psid=1"><img style="display: block; margin: 0px auto 10px; text-align: center; cursor: pointer; width: 450px; height: 299px;" src="http://public.bay.livefilestore.com/y1pGrO44Lzm1gSzAgcqsgGxuhUKljG85KXiN53vUDbuF7-cNBynJP3DwrOGELEH0ipRUVtV_b1br2xiMP7do0rsyw/IMG_2082.jpg?psid=1" alt="" border="0" /></a>I've used mango a few times before but it's not something I often buy. I've made <a href="http://cyclingcook.blogspot.com/2009/01/creamy-mango-cheesecake.html">mango cheesecake</a> before and a really fantastic <a href="http://cyclingcook.blogspot.com/2009/10/mackerel-served-with-delicious-mango.html">spicy mango salsa</a>, this time however I chose to chop it into chunks and caramelise it to make a sweet, golden mango compote. It would have made a great topping for ice cream or paired with a dollop of Greek yogurt, I chose to serve mine with a silky smooth coconut panna cotta.<a href="http://public.bay.livefilestore.com/y1p1pktc716UxWGuIxRk4Ds_R104e1Q0Wa_hBpY2SWQtWIghpnlt28ev8c1hlzOQl9r9YAc7t0LqvyGHT6-qPQx7A/IMG_2056.jpg?psid=1"><img style="display: block; margin: 0px auto 10px; text-align: center; cursor: pointer; width: 457px; height: 363px;" src="http://public.bay.livefilestore.com/y1p1pktc716UxWGuIxRk4Ds_R104e1Q0Wa_hBpY2SWQtWIghpnlt28ev8c1hlzOQl9r9YAc7t0LqvyGHT6-qPQx7A/IMG_2056.jpg?psid=1" alt="" border="0" /></a>Panna cotta is a classic Italian dessert that's incredibly easy to make having just four ingredients, cream, sugar, gelatine and vanilla. To make a coconut panna cotta I left out the vanilla and substituted some of the cream for coconut milk, the flavour of coconut isn't strong but the cream does have a light, delicate, tropical coconut flavour, the perfect partner to sweet sticky caramelised mango.<a href="http://public.bay.livefilestore.com/y1ptkAkU0oHxk5KlbMEFEMexAWeWCFZfhYKR_yVgmNI4rZ5pEMJf9sJ5o2aXgvV8-k7gMVMYHzml7n3087SCsz1RQ/IMG_2065.jpg?psid=1"><img style="display: block; margin: 0px auto 10px; text-align: center; cursor: pointer; width: 450px; height: 295px;" src="http://public.bay.livefilestore.com/y1ptkAkU0oHxk5KlbMEFEMexAWeWCFZfhYKR_yVgmNI4rZ5pEMJf9sJ5o2aXgvV8-k7gMVMYHzml7n3087SCsz1RQ/IMG_2065.jpg?psid=1" alt="" border="0" /></a><br /><div style="text-align: center;">Coconut panna cotta with caramelised mango (<span style="font-style: italic;">Serves 6-8</span>)<br /><div style="text-align: left;">Ingredients:<span style="font-style: italic;"><br />For the caramelised mango:<br /></span><ul><li>1 Large mango, peeled, stoned and diced</li><li>5 Tablespoons white sugar</li><li>Water</li></ul><span style="font-style: italic;">For the panna cotta:<br /></span><ul><li>600ml/1 Pint double/heavy cream</li><li>400ml Coconut milk<br /></li><li>75g White sugar</li><li>Gelatine leaves, enough to set 1 litre of liquid (Every brand of gelatine is different, I used 7 leaves of supercook gelatine but check your packet)</li></ul>Method:<br /><span style="font-style: italic;">For the mango:<br /></span><ul><li>Put the sugar in a pan with a few spoonfuls of water, put it on the heat and bring to a boil. Keep boiling until it has turned a golden caramel colour.</li><li>When your sugar has caramelised add all the mango to pan, the sugar will seize but keep cooking and it will soften again.</li><li>Cook until the mango is soft and coated with a sticky syrup.</li><li>Set aside to cool for a few minutes then store in the fridge.</li></ul><span style="font-style: italic;">For the panna cotta:<br /></span><ul><li>First off put your gelatine leaves into a bowl of water to soften.<br /></li><li>Place the cream, coconut milk and sugar into a saucepan and place on a gentle heat until it just begins to simmer, don't let the mixture boil.</li><li>When the cream mixture is just beginning to bubble around the edges take it of the heat and add the gelatine one sheet at a time whisking the mixture after each sheet has been added.</li><li>Once all the gelatine had been dissolved pour the mixture into molds or glasses and place in the fridge to set.</li><li>Serve with a spoonful of caramelised mango on top.<br /></li></ul></div><br /></div>Unknownnoreply@blogger.com3tag:blogger.com,1999:blog-6757809577012452896.post-56281591418304657122010-10-13T09:22:00.010+01:002010-10-13T15:13:11.014+01:00In The Bag - Chicken and Chestnut Pie with Leeks, Mushrooms and TarragonThis October sees the return of '<a href="http://www.asliceofcherrypie.com/category/blog/in-the-bag/">In The Bag</a>' the seasonal food blogging event run by Julia from <a href="http://www.asliceofcherrypie.com/">A Slice of Cherry Pie</a> and Scott from <a href="http://www.realepicurean.com/">The Real Epicurean</a>. The challenge is to cook a dish which includes three seasonal ingredients which are chosen for us. The ingredients this month were mushrooms, herbs and nuts, I couldn't have been happier with that selection, it's almost as if they were chosen just for me.<a href="http://farm5.static.flickr.com/4111/5018374055_18e679ecaa_o.jpg"><img style="display: block; margin: 0px auto 10px; text-align: center; cursor: pointer; width: 150px; height: 250px;" src="http://farm5.static.flickr.com/4111/5018374055_18e679ecaa_o.jpg" alt="" border="0" /></a>Aside from any <a href="http://www.thefatduck.co.uk/The-Menus/Tasting-Menu/"><span class="blsp-spelling-error" id="SPELLING_ERROR_0"><span class="blsp-spelling-error" id="SPELLING_ERROR_0"><span class="blsp-spelling-error" id="SPELLING_ERROR_0">Blumenthalesque</span></span></span></a> concoctions sweet dishes were obviously out of the question, on the savoury side however the possibilities were almost endless. October really is a great month to be in the kitchen, the sheer vastness of the fresh, seasonal food available to me right now meant I really was spoilt for choice. I toyed with idea of doing a pasta dish -pine nuts, wild mushrooms, mixed herbs and maybe a creamy sauce- or maybe making a stuffing with the nuts and the herbs to fill some chicken breasts. In the end it was the weather that decided it for me, it's got quite a bit colder here in the past week and what I needed, what I really wanted, was pie.<br /><a href="http://1.bp.blogspot.com/_zG2ThebS6Xk/TLWDv-jePUI/AAAAAAAAAwo/7BUBCGELPqM/s1600/IMG_2026.jpg"><img style="display: block; margin: 0px auto 10px; text-align: center; cursor: pointer; width: 400px; height: 266px;" src="http://1.bp.blogspot.com/_zG2ThebS6Xk/TLWDv-jePUI/AAAAAAAAAwo/7BUBCGELPqM/s400/IMG_2026.jpg" alt="" id="BLOGGER_PHOTO_ID_5527468977936022850" border="0" /></a>The inspiration for my pie came from a recipe I saw a while back for a beef and chestnut pie, I thought that while the beef pie sounded really good chestnuts would probably go better with chicken, so that's what I did.<br /><br />Chicken thighs are much more succulent and flavoursome than chicken breast which can easily dry out and can taste a bit bland. For the meat in my pie I first roasted chicken thighs on the bone until they were <span class="blsp-spelling-corrected" id="SPELLING_ERROR_1">golden brown</span> then shredded the meat off the bone ready to add to the filling. For the base of the pie I gently softened sweet young leeks and mild onions in butter so they cooked without colour, they add a sweetness and a delicious background flavour to the pie that perfectly compliments the chicken.<a href="http://4.bp.blogspot.com/_zG2ThebS6Xk/TLWDviUKLOI/AAAAAAAAAwg/-M1LNcRt9bk/s1600/IMG_2021.jpg"><img style="display: block; margin: 0px auto 10px; text-align: center; cursor: pointer; width: 400px; height: 267px;" src="http://4.bp.blogspot.com/_zG2ThebS6Xk/TLWDviUKLOI/AAAAAAAAAwg/-M1LNcRt9bk/s400/IMG_2021.jpg" alt="" id="BLOGGER_PHOTO_ID_5527468970355600610" border="0" /></a>To the base I added chopped <span class="blsp-spelling-corrected" id="SPELLING_ERROR_2">chestnut</span> mushrooms which are a bit chunkier and meatier than the usual white ones, I would have loved to use wild mushrooms if only I had had some. For the herbs I used a mixture of parsley and chickens best friend, tarragon. The parsley was more for colour than flavour but the tarragon has an amazing aniseed flavour that I just love and works fantastically well with chicken.<br /><br />The final ingredient was the chestnuts, I used ready cooked and peeled chestnuts, the ready prepared are usually excellent quality but you could use fresh ones if you can get them. The chestnuts added a much needed texture contrast, without them it would all have been a bit too soft, they also add a wonderfully <span class="blsp-spelling-error" id="SPELLING_ERROR_3"><span class="blsp-spelling-error" id="SPELLING_ERROR_1"><span class="blsp-spelling-error" id="SPELLING_ERROR_1">autumny</span></span></span> nuttiness to the whole dish. I'm always sad to see the summer slipping away but it's delicious treats like chestnuts that remind me that there are still good things to look forward to, it won't be long before I'm drinking mulled wine and roasting fresh <span class="blsp-spelling-corrected" id="SPELLING_ERROR_4">chestnuts</span> over the fire.....<br /><a href="http://2.bp.blogspot.com/_zG2ThebS6Xk/TLWDvZ4BAsI/AAAAAAAAAwY/-8O_yAUyna4/s1600/Copy+of+IMG_2035.jpg"><img style="display: block; margin: 0px auto 10px; text-align: center; cursor: pointer; width: 400px; height: 373px;" src="http://2.bp.blogspot.com/_zG2ThebS6Xk/TLWDvZ4BAsI/AAAAAAAAAwY/-8O_yAUyna4/s400/Copy+of+IMG_2035.jpg" alt="" id="BLOGGER_PHOTO_ID_5527468968090075842" border="0" /></a><br /><div style="text-align: center;">Chicken and <span class="blsp-spelling-corrected" id="SPELLING_ERROR_2">chestnut</span> pie (<span style="font-style: italic;">serves 6-8</span>)<br /><div style="text-align: left;"><span style="font-style: italic;">Ingredients:<br /><br />For the pastry:<br /></span><ul><li>125g cold butter, diced</li><li>250g plain white flour</li><li>Salt</li><li>Water</li></ul><span style="font-style: italic;">For the filling:</span><br /><ul><li>6 Large chicken thighs, bone-in, skin on</li><li>Butter</li><li>Olive oil</li><li>2-3 Leeks</li><li>3 Medium white onions</li><li>250g Chestnut mushrooms</li><li>2 Handfuls of finely chopped parsley</li><li>The leaves from 3 or 4 sprigs of tarragon</li><li>200g cooked and peeled chestnuts</li><li>6 large heaped spoonfuls of creme <span class="blsp-spelling-error" id="SPELLING_ERROR_3"><span class="blsp-spelling-error" id="SPELLING_ERROR_2">fraiche</span></span><br /></li><li>Salt and black pepper</li><li>An egg for glazing the pastry</li></ul><span style="font-style: italic;">Method:<br />For the pastry:<br /></span><ul><li>First make the pastry. Place the flour in a large mixing bowl with a pinch of salt, rub in the butter cubes using your fingertips until it resembles breadcrumbs.</li></ul><ul><li>Add a couple of tablespoons of water and bring the mixture together with your hands. If it doesn't form into a ball add a little more water.</li></ul><ul><li>Once you have a smooth ball of dough place it back in the bowl, cover it and leave it in the fridge while you start on the filling.</li></ul><span style="font-style: italic;">For the filling:<br /></span><ul><li>First you need to cook the chicken thighs, season them well with salt then place them in a roasting tin and cook in a medium oven until golden brown. Once cooked leave them to cool then remove the skin and tear the meat from the bones. Set the meat aside and discard the skin and bones. (or do as I did and feed the skin to your cat).</li></ul><ul><li>Now clean the leeks by slicing them lengthwise from the base leaving the root intact, wash them well to remove any grit or soil them slice into smallish pieces along with the onions.</li></ul><ul><li>In a large heavy frying pan melt a good chunk of butter and a splash of olive oil, add the leeks and onions and cook slowly and gently so they are soft but not coloured.</li></ul><ul><li>Slice the chestnut mushrooms leaving them quite chunky and add them to the leeks and onions, stir them well in and leave them to cook.</li></ul><ul><li>Finely chop the parsley and tarragon and add it to the pan, tarragon is quite strong so you won't need a lot, taste the mixture and add more tarragon if it needs it.</li></ul><ul><li>As soon as the mushrooms have cooked stir in the shredded chicken, chestnuts and creme <span class="blsp-spelling-error" id="SPELLING_ERROR_4"><span class="blsp-spelling-error" id="SPELLING_ERROR_3">fraiche</span></span>, season well with salt and freshly ground black pepper. taste the mixture and adjust the seasoning to taste.</li></ul><ul><li>Spoon the mixture into an oven proof pie dish then roll our your pastry.</li></ul><ul><li>Lay the pastry over the top of the pie filling, pushing it well down onto the edge of the dish so it has sealed. Trim off any excess pastry and brush the top with a little beaten egg, cut a few holes in the top to allow steam to escape the bake at about gas 5/190c/375f for 30-45 minutes or until the pastry is cooked and golden brown.<br /></li></ul><br /></div></div>Unknownnoreply@blogger.com13tag:blogger.com,1999:blog-6757809577012452896.post-9045916751637546642010-10-07T21:57:00.001+01:002010-10-07T22:04:32.583+01:00Rillons - Confit pork bellyI'm not a vegetarian but I'm no blood-thirsty carnivore either. I'll happily much my way through meat-free meals without so much as thinking about the big hunk of chicken or piece of steak that I <span style="font-style: italic;">could </span>have been eating. To me a well made vegetarian dish can be every bit as good as -if not better than- its meaty counterpart. That said, there are those times when I get an itch that only something rich, unctuous, succulent and meaty can scratch, it's times like these that <span class="blsp-spelling-error" id="SPELLING_ERROR_0"><span class="blsp-spelling-error" id="SPELLING_ERROR_0">rillons</span></span> were invented for...<a href="http://2.bp.blogspot.com/_zG2ThebS6Xk/TK41JjuntRI/AAAAAAAAAwI/1zrsN46Bo_w/s1600/IMG_1967.jpg"><img style="display: block; margin: 0px auto 10px; text-align: center; cursor: pointer; width: 400px; height: 266px;" src="http://2.bp.blogspot.com/_zG2ThebS6Xk/TK41JjuntRI/AAAAAAAAAwI/1zrsN46Bo_w/s400/IMG_1967.jpg" alt="" id="BLOGGER_PHOTO_ID_5525412231156053266" border="0" /></a><span class="blsp-spelling-error" id="SPELLING_ERROR_1"><span class="blsp-spelling-error" id="SPELLING_ERROR_1">Rillons</span></span> -a French speciality from the Loire Valley- are a kind of <span class="blsp-spelling-error" id="SPELLING_ERROR_2"><span class="blsp-spelling-error" id="SPELLING_ERROR_2">confit</span></span> pork belly. Chunks of fatty belly pork slowly cooked in there own fat with a splash of wine, lots of garlic and thyme until they they become succulent, soft and melt in the mouth tender. After 3-4 hours of slow cooking they are very hard to resist but the French way is to eat them cold, I ate mine with homemade bread and Dijon mustard. Left preserved in their fat they should keep for a good few days in the fridge and make a great snack to take away hose carnivorous hunger pangs.<a href="http://2.bp.blogspot.com/_zG2ThebS6Xk/TK41KFmhnNI/AAAAAAAAAwQ/tB7yCDdsGpM/s1600/IMG_1983.jpg"><img style="display: block; margin: 0px auto 10px; text-align: center; cursor: pointer; width: 400px; height: 243px;" src="http://2.bp.blogspot.com/_zG2ThebS6Xk/TK41KFmhnNI/AAAAAAAAAwQ/tB7yCDdsGpM/s400/IMG_1983.jpg" alt="" id="BLOGGER_PHOTO_ID_5525412240248904914" border="0" /></a>I used <a href="http://www.guardian.co.uk/lifeandstyle/2008/apr/19/foodanddrink.shopping2">Hugh <span class="blsp-spelling-error" id="SPELLING_ERROR_3"><span class="blsp-spelling-error" id="SPELLING_ERROR_3">Fearnley</span></span>-<span class="blsp-spelling-error" id="SPELLING_ERROR_4"><span class="blsp-spelling-error" id="SPELLING_ERROR_4">Whittingstall's</span></span></a> recipe as a guide adapting it to my taste. This kind of food is hugely adaptable, there's no reason why you couldn't use all manner of different herbs and seasonings, <span class="blsp-spelling-corrected" id="SPELLING_ERROR_5">although</span> being French I would say garlic was essential.<br /><br /><span style="font-weight: bold;">Recipe:<br /></span><span style="font-style: italic;">Ingredients:</span><span style="font-weight: bold;"><br /></span><ul><li>1 pork belly weighing around 1kg or bigger diced into 1 1/2 inch squares</li><li>Sea salt</li><li>Lard</li><li>5-6 cloves of garlic</li><li>A glass of red wine</li><li>Sprigs of fresh thyme<br /></li></ul><span style="font-style: italic;">Method:<br /></span><ul><li>Melt about a tablespoon of lard in a very hot pan and brown the cubes of pork until they are golden all over.</li><li>Season the pork with the salt and put all the <span class="blsp-spelling-corrected" id="SPELLING_ERROR_5">pieces</span> into a roasting dish along with the garlic, red wine, thyme and the fat from the frying pan.</li><li>cook in a low oven for anywhere from 2-4 hours until the meat is very tender.</li><li>Leave the meat in the roasting dish until cold and eat with good bread.</li></ul><span style="font-style: italic;"></span>Unknownnoreply@blogger.com9tag:blogger.com,1999:blog-6757809577012452896.post-85458979035523964842010-09-29T10:11:00.006+01:002010-09-30T21:59:33.567+01:00Adventures in breadWhen I was in year 7 (age 12) my class at school were given few 'cooking lessons' as part of our design classes. I don't remember everything we cooked but I do remember the first lesson making toasted cheese sandwiches and hot chocolate, I don't know how we did it but somehow we managed to make that class last two hours.<br /><br />As the class went by things got a <span style="font-style: italic;">little</span> more taxing, I remember doing flapjack one week and I can distinctly remember the pizza with the pre-made frozen pizza base, you wouldn't have gone back for a second slice, that's for sure.My last class was right before we split up for the Christmas holidays, and this time there was actually some cooking involved, we were going to make stollen. As you'd expect the marzipan was ready made and the dough was leavened with bicarb not yeast but still, it was cooking and I loved it!<br /><br />My stollen was a disaster, the bread split as soon as I took it out of the oven, searing hot liquid marzipan gushed out across the worktop and on to the floor and I was lucky not to have been burnt! But that's not the point, I learned to love food and cooking and I've never stopped since.I'm not really going anywhere with this other than to show how far my baking has come along, I've made <a href="http://cyclingcook.blogspot.com/2010/03/chocolate-guinness-cake-for-st-patricks.html">cakes</a>, <a href="http://cyclingcook.blogspot.com/2008/08/sticky-chelsea-buns.html">buns</a>, <a href="http://cyclingcook.blogspot.com/2009/05/clotted-cream-scones.html">scones</a>, <a href="http://cyclingcook.blogspot.com/2009/12/christmas-puddings-best-i-have-ever.html">puddings</a> and <a href="http://cyclingcook.blogspot.com/2008/07/yeasted-pumpkin-bread.html">breads</a> and more besides.<br /><div style="text-align: center;"><a href="http://1.bp.blogspot.com/_zG2ThebS6Xk/TKT4GbUd-pI/AAAAAAAAAv4/YKEsP0Y9jvQ/s1600/Montage.JPG"><img style="display: block; margin: 0px auto 10px; text-align: center; cursor: pointer; width: 400px; height: 171px;" src="http://1.bp.blogspot.com/_zG2ThebS6Xk/TKT4GbUd-pI/AAAAAAAAAv4/YKEsP0Y9jvQ/s400/Montage.JPG" alt="" id="BLOGGER_PHOTO_ID_5522811832359582354" border="0" /></a><span style="font-size:78%;">From top left clockwise: Chocolate Guinness cake, Sticky Chelsea buns, Clotted cream scones, Christmas pudding, Pumpkin bread<br /></span></div><br />Although I am quite good at making simple breads I know that with a little work I could be a lot better. So I've set myself a challenge to improve my bread making as much as possible, I want to be able to make bread that's crisp on the outside but soft and chewy in the middle, the kind of bread you can buy in French bakeries that has great big air holes in it and bags of flavour. It's no easy task but I'm off to a good start, I've got myself a copy of <a href="http://www.amazon.co.uk/Bread-River-Cottage-Handbook-No/dp/074759533X/ref=sr_1_1?ie=UTF8&s=books&qid=1285878410&sr=8-1">Daniel Stevens River Cottage Bread Handbook</a> and It's fantastic. I've already got books of bread recipes but where this one differs is that it explains <span style="font-style: italic;">why</span> bread is made the way it is rather than just telling me to do it. No book I've had before has been so clear on what the consistency of the dough should be or how I should fold it, but those little points make the difference between good bread and great bread.<a href="http://shop.rivercottage.net/ShopProduct335/BreadRiverCottageHandbookNo3.aspx"><img style="display: block; margin: 0px auto 10px; text-align: center; cursor: pointer; width: 261px; height: 400px;" src="http://www.waterstones.com/wat/images/nbd/l/978074/759/9780747595335.jpg" alt="" border="0" /></a>These two loaves are my first attempt at making bread using the pre-ferment method, this involves making a small amount of very wet dough at least a day before the make the main batch. The pre-fermented dough is then added to the new dough giving it an amazing boost in flavour and vastly improving the texture. I actually couldn't believe how much difference such a simple technique could make until I tried it. I'll posting about my bread making every couple of weeks or whenever I discover anything new, hopefully by this time next year I'll have successfully baked sourdough and if things go really well croissants...<a href="http://4.bp.blogspot.com/_zG2ThebS6Xk/TKT45NoVPKI/AAAAAAAAAwA/yckquYEG20w/s1600/IMG_1876.jpg"><img style="display: block; margin: 0px auto 10px; text-align: center; cursor: pointer; width: 400px; height: 266px;" src="http://4.bp.blogspot.com/_zG2ThebS6Xk/TKT45NoVPKI/AAAAAAAAAwA/yckquYEG20w/s400/IMG_1876.jpg" alt="" id="BLOGGER_PHOTO_ID_5522812704858127522" border="0" /></a>Some other tips I picked up from the book were: -<br /><ul><li>Use Canadian bread flour if you can get it, it has the highest gluten content that results in the best bread.</li><li>The dough should be relatively sticky before you begin kneading it will begin to feel dryer and more elastic the longer you knead it.</li><li>Placing a tray of hot water in the oven prior to baking creates steam which keeps the crust softer for longer and allows your bread to rise higher during baking.</li><li>Most importantly of all, good bread takes time. Be patient!</li></ul>Does anyone have any tips for making really good bread?Unknownnoreply@blogger.com9tag:blogger.com,1999:blog-6757809577012452896.post-18710481827813489692010-09-22T14:18:00.008+01:002010-09-23T09:09:45.947+01:00Spelt, walnut and plum cakeWe have a <a href="http://www.leicestershirefoodlinks.org.uk/index.php?option=com_content&view=article&id=242&Itemid=30">farmers market</a> once a month here in Leicester, it has a small but growing range of stalls some good, some not so good and some fantastic. My favourite stall undoubtedly is <a href="http://www.woodhousefarm.co.uk/">Woodhouse Farm</a>, they raise all their own animals and produce the most amazing meat, the pork is possibly the most flavourful and succulent I have ever tried and the bacon is to die for.<br /><br />The last market was two weeks ago, all the usual stalls were there, the pie stall, the organic farm, the chili stall and a new stall that I had never seen or heard of before. Elizabeth's Bakery had a small stand on the end of a row, like all the best bakeries they had a range of cakes that was so beautiful and looked so mouth wateringly delicious I couldn't pull myself away. What I really liked about Elizabeth's was the baker himself (I don't know where Elizabeth was), he was just so enthusiastic about everything he sold, for every cake he would tell me exactly what was in it, how he made and why it was absolutely the best cake ever and I just had to buy some!<br /><br /><div style="text-align: center;"><div style="text-align: left;">There were fruit tarts, meringues, sachertorte, and individual blueberry cheesecakes all of which looked beautiful. I however took home a square of spelt, plum and walnut cake, I'd never seen a cake made with spelt flour before and was really interested to see how it came out, plus I love walnuts and plums so in the end the choice was a no brainer.<br /></div><div style="text-align: left;"><a href="http://1.bp.blogspot.com/_zG2ThebS6Xk/TJsGCzK0OAI/AAAAAAAAAvU/H5GMKDWTzpk/s1600/IMG_1808.jpg"><img style="display: block; margin: 0px auto 10px; text-align: center; cursor: pointer; width: 400px; height: 354px;" src="http://1.bp.blogspot.com/_zG2ThebS6Xk/TJsGCzK0OAI/AAAAAAAAAvU/H5GMKDWTzpk/s400/IMG_1808.jpg" alt="" id="BLOGGER_PHOTO_ID_5520012413437753346" border="0" /></a>I don't know whether it was the spelt flour or the skill of the baker but the cake was unbelievable, it had a soft and tender texture, it was extremely moist and the plums and walnuts added lots of flavour. The cake was so good I had to have a go at making it myself. Unfortunately bakers aren't so enthusiastic about giving away their recipes so I scoured the Internet for ideas and inspiration. As is so often the case the prolific and ever brilliant <a href="http://www.guardian.co.uk/lifeandstyle/2006/oct/01/foodanddrink.shopping1">Nigel Slater</a> came up trumps, he has created a recipe for a spelt cake that used damsons and spelt flour, although his final cake wasn't quite the same as the cake from the market it gave me some idea of where to start.<br /></div><a href="http://2.bp.blogspot.com/_zG2ThebS6Xk/TJsGD4c9RDI/AAAAAAAAAvk/DCYB4mVVNwA/s1600/IMG_1768.jpg"><img style="display: block; margin: 0px auto 10px; text-align: center; cursor: pointer; width: 400px; height: 266px;" src="http://2.bp.blogspot.com/_zG2ThebS6Xk/TJsGD4c9RDI/AAAAAAAAAvk/DCYB4mVVNwA/s400/IMG_1768.jpg" alt="" id="BLOGGER_PHOTO_ID_5520012432035890226" border="0" /></a><span style="font-size:85%;">Ready for the oven<br /><br /></span></div>My cake is a combination of Nigel Slater's recipe, the cake from the market and my own ideas. It turned out so much better than I ever thought it would, I'd almost go as far as say it was the perfect cake. I used Victoria plums for my cake, they're coming to the end of the season now but there are still a few around and are well worth buying if you find some otherwise any good plums will be fine. I finished the cake with an apricot glaze and dark chocolate, I wasn't sure about adding the chocolate thinking it might be one ingredient too far but it actually works really well, the bitterness of the chocolate sets off the sweet cake perfectly.<br /><div style="text-align: center;"><a href="http://4.bp.blogspot.com/_zG2ThebS6Xk/TJsGDhIQlqI/AAAAAAAAAvc/lFfmhJCDrzQ/s1600/IMG_1791.jpg"><img style="display: block; margin: 0px auto 10px; text-align: center; cursor: pointer; width: 400px; height: 266px;" src="http://4.bp.blogspot.com/_zG2ThebS6Xk/TJsGDhIQlqI/AAAAAAAAAvc/lFfmhJCDrzQ/s400/IMG_1791.jpg" alt="" id="BLOGGER_PHOTO_ID_5520012425775060642" border="0" /></a>The finished cake<br /><br /></div><span style="font-weight: bold;">Spelt, walnut and plum cake (<span style="font-style: italic;">makes 9-12 squares)<br /><br /></span></span><span style="font-style: italic;">Ingredients:</span><span style="font-weight: bold;"><br /></span><ul><li>150g Butter</li><li>150g Light soft brown sugar</li><li>3 Medium eggs<br /></li><li>120g White spelt flour (I used<a href="http://www.dovesfarm.co.uk/retail-flour/organic-white-spelt-flour-x-1kg/"> Doves Farm organic flour</a>, available from Sainsbury's and Waitrose in the UK, you can substitute with plain flour if you can't find any spelt although it won't be quite the same)<br /></li><li>75g Ground almonds</li><li>2tsp Baking powder</li><li>9-10 Plums halved and stoned</li><li>70g Walnut pieces</li><li>Apricot baking glaze or smooth apricot jam</li><li>30g Dark chocolate (I used Green and Blacks cooks chocolate)</li></ul><span style="font-style: italic;">Method:<br /><span style="font-style: italic;"><br /></span></span>Grease and line a 22cm square cake tin with a removable base and preheat the oven to gas mark 4/180C.<br /><br />In a mixing bowl or in an electric mixer cream the butter and sugar until light and fluffy then one at a time beat in the eggs until everything is smooth and well combined.<br /><br />Next sift in the flour and baking powder and add the ground almonds and half of the walnuts, fold everything together gently. Pour the mixture into the cake tin and smooth down the surface with a spatula. Lay the plum halves on top, place them close together as they will shrink during cooking and you want to be sure there is plum in every slice, scatter the remaining walnut halves over.<br /><br />Bake for 45-60 minutes, it's done when it feels firm to the touch. Leave the cake to cool on a rack before removing from the tin. Spread the apricot glaze over the top of the cake, be quite generous with it. Melt the chocolate in a bowl placed over some warm water then drizzle over the top. Once the chocolate has set the cake is ready.<br /><span style="font-style: italic;"><span style="font-style: italic;"></span></span>Unknownnoreply@blogger.com11tag:blogger.com,1999:blog-6757809577012452896.post-24189035175584890822010-09-15T20:06:00.001+01:002010-09-15T20:12:32.219+01:00Kentish cobnut pestoI always like to experiment with new ingredients so I was delighted (and somewhat surprised) to find these fresh cobnuts at my local supermarket, still green and in there husks as nature intended. Cobnuts are a cultivated variety of hazelnut and a speciality of Kent, they are slightly larger than normal hazelnuts and have a delicious mild and milky flavour when eaten raw but a much more robust and nutty flavour when toasted. They are also a very seasonal ingredient, only available for a few weeks at the beginning of September.<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://public.bay.livefilestore.com/y1p9-HvL4xdC69cR323FaoSl28Bm_aUN90KMaNV-V3tu24anhZ0U0O58k-4sNUcnkAWa1mkSt5CWbqoWKWayvi0AQ/IMG_1713.jpg?psid=1"><img style="display: block; margin: 0px auto 10px; text-align: center; cursor: pointer; width: 503px; height: 351px;" src="http://public.bay.livefilestore.com/y1p9-HvL4xdC69cR323FaoSl28Bm_aUN90KMaNV-V3tu24anhZ0U0O58k-4sNUcnkAWa1mkSt5CWbqoWKWayvi0AQ/IMG_1713.jpg?psid=1" alt="" border="0" /></a>According to the <span class="blsp-spelling-error" id="SPELLING_ERROR_0">Kentish</span> Cobnut Association children used to play a version of conkers with cobnuts but I had a much better use for them. I was torn between two possible recipes for my wonderful cobnuts. One was a cobnut and apple cake which I'm sure would be a perfect combination, the other, and the recipe I settled for was a cobnut pesto using toasted cobnuts, flat leaf parsley, olive oil and Parmesan.<br /><br />Shelling cobnuts is a time consuming task but by the time I had reached the last of the nuts I had become quite proficient at cracking the shells using a meat tenderiser, one swift whack and off the shells came. I dry toasted all but a handful of the shelled nuts in a hot pan until they were golden brown, the smell of toasted nuts was too good to resist nibbling on a few as I grated some Parmesan.<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://public.bay.livefilestore.com/y1pxdQlyjw3yghKmje2zWMbNv5rlQT75VR1FKqM5oiYLBpoaO4h3lZw4FzGA17pt2cYs3JAAusHQcKFl8R_Q2cH5w/IMG_1744.jpg?psid=1"><img style="display: block; margin: 0px auto 10px; text-align: center; cursor: pointer; width: 476px; height: 316px;" src="http://public.bay.livefilestore.com/y1pxdQlyjw3yghKmje2zWMbNv5rlQT75VR1FKqM5oiYLBpoaO4h3lZw4FzGA17pt2cYs3JAAusHQcKFl8R_Q2cH5w/IMG_1744.jpg?psid=1" alt="" border="0" /></a>Once The nuts had cooled I added them to the blender along with a large bunch of parsley, a big handful of grated Parmesan and a generous quantity of olive oil which I added in a steady trickle until the consistency looked just right.<br /><br />Served tossed through tagliatelle pasta with a handful of wild rocket leaves, a few tomatoes and sprinkling of chopped raw cobnuts for a bit of crunch this made a delicious alternative to the usual basil pesto. If you can't find cobnuts this would work almost as well with good hazelnuts.<br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://public.bay.livefilestore.com/y1p_GDoB68DFGwe0ouTVYpwDHyy2lmxw2xrqugyz2govRoQvnuRs_eW0DYucElHHRONowN_IUE0GHtZ3wuklq98yg/IMG_1757.jpg?psid=1"><img style="display: block; margin: 0px auto 10px; text-align: center; cursor: pointer; width: 481px; height: 325px;" src="http://public.bay.livefilestore.com/y1p_GDoB68DFGwe0ouTVYpwDHyy2lmxw2xrqugyz2govRoQvnuRs_eW0DYucElHHRONowN_IUE0GHtZ3wuklq98yg/IMG_1757.jpg?psid=1" alt="" border="0" /></a><span style="font-weight: bold;">Cobnut (or hazelnut) pesto recipe <span style="font-style: italic;">(Added to pasta will serve at least 4)</span></span><br /><span style="font-style: italic;"><span style="font-weight: bold;"><span style="font-style: italic;"><span style="font-weight: bold;"><br /></span></span></span></span>Ingredients:<br /><ul><li>450g/1lb cobnuts in there shell (or about 200g shelled nuts)</li><li>A large bunch of fresh flat leaf parsley</li><li>A good handful of grated Parmesan</li><li>The best olive oil you have</li></ul>Method:<br /><ul><li>Shell the nuts and toast in a hot dry pan until golden brown, nuts burn very easily so watch them!</li><li>Set the nuts aside to cool while you grate the Parmesan cheese</li><li>Add the cooled toasted nuts, parsley (stalks and all), Parmesan and a good slug of olive oil to a blender, blend everything together to a paste and add more oil until the consistency is right, it should be quite loose not thick or dry.</li><li>Toss through pasta or use in any recipe where pesto is called for</li></ul><br />Alternatively you can use a pestle and mortar to make this, follow the steps above but grind everything in the mortar.Unknownnoreply@blogger.com8tag:blogger.com,1999:blog-6757809577012452896.post-85559223075794525042010-09-12T15:08:00.004+01:002010-09-12T16:10:58.927+01:00Honey glazed Bara Brith<span class="blsp-spelling-error" id="SPELLING_ERROR_0">Bara</span> <span class="blsp-spelling-error" id="SPELLING_ERROR_1">Brith</span> is a classic and very traditional Welsh fruit bread. The name <span class="blsp-spelling-error" id="SPELLING_ERROR_2">Bara</span> <span class="blsp-spelling-error" id="SPELLING_ERROR_3">Brith</span> literally translates as "speckled bread" as it is liberally speckled with raisins, currants, sultanas and mixed peel, it is made with brown sugar and flavoured with a mixture of spices such as cinnamon.<a href="http://1.bp.blogspot.com/_zG2ThebS6Xk/TIzsvgrEeCI/AAAAAAAAAu0/fPm9TswM9YY/s1600/IMG_1655.jpg"><img style="display: block; margin: 0px auto 10px; text-align: center; cursor: pointer; width: 400px; height: 266px;" src="http://1.bp.blogspot.com/_zG2ThebS6Xk/TIzsvgrEeCI/AAAAAAAAAu0/fPm9TswM9YY/s400/IMG_1655.jpg" alt="" id="BLOGGER_PHOTO_ID_5516043944590604322" border="0" /></a><span class="blsp-spelling-error" id="SPELLING_ERROR_4">Bara</span> <span class="blsp-spelling-error" id="SPELLING_ERROR_5">brith</span> is sold in bakeries and tea shops all over Wales and is available in two varieties, one is risen with yeast which gives a more bread like texture, the other is risen with baking powder which results in a <span class="blsp-spelling-error" id="SPELLING_ERROR_6">cakier</span> texture. The <span class="blsp-spelling-error" id="SPELLING_ERROR_7">yeasted</span> version is the more traditional of the two but they are both equally good, if you ever find yourself in Wales make sure you stop by a tea room and order a slice.<br /><br /><span class="blsp-spelling-error" id="SPELLING_ERROR_8">Bara</span> <span class="blsp-spelling-error" id="SPELLING_ERROR_9">Brith</span> is one of those strange foods that's right on the line between bread and cake. On the one hand it is sweet and full of fruit like cake, on the other hand it contains no added fat and can be toasted like a bread. Whatever you call it it is undeniably delicious and just perfect with a good cup of tea.<a href="http://1.bp.blogspot.com/_zG2ThebS6Xk/TIzsvEL2X6I/AAAAAAAAAus/oyvJLzHwMyc/s1600/IMG_1656.jpg"><img style="display: block; margin: 0px auto 10px; text-align: center; cursor: pointer; width: 400px; height: 266px;" src="http://1.bp.blogspot.com/_zG2ThebS6Xk/TIzsvEL2X6I/AAAAAAAAAus/oyvJLzHwMyc/s400/IMG_1656.jpg" alt="" id="BLOGGER_PHOTO_ID_5516043936943464354" border="0" /></a>The recipe I used comes from North Wales Tourism, I figured if ever there was an authentic recipe this would be it.<br />The first part of this recipe is also the most important, the mixture of dried fruit must be soaked in strong tea until it has become swollen, plump and juicy. It is vital that the fruit is soaked so that the finished bread is tender and moist not dry and crumbly. Once you have soaked your fruit the recipe is a doddle to make, just mix the ingredients together and bake in a greased pan, the mixture takes a long time to bake so you may need to cover it with foil halfway through to prevent the top from burning. Once cooked give the top a liberal brushing with honey and leave to cool. Serve spread with butter, Welsh of course!<br /><br />The recipe can be found <a href="http://www.nwt.co.uk/english/eatingout/eatingout_bbrith.htm">here.</a>Unknownnoreply@blogger.com9tag:blogger.com,1999:blog-6757809577012452896.post-31434358100300519382010-09-07T15:55:00.003+01:002010-09-07T16:08:12.960+01:00Beef satay skewers with peanut dipping sauceI know, I know, it's been way too long since I last posted! I'm sorry. After I finished my exams (which I passed, <span class="blsp-spelling-error" id="SPELLING_ERROR_0">yay</span>!) I just kind of ran out of inspiration. It's not that I haven't been cooking just nothing particularly blog worthy.<br /><br />A couple of weeks ago I was skimming through the <a href="http://www.seriouseats.com/">Serious Eats</a> newsletter when I came across a <a href="http://www.seriouseats.com/recipes/2010/08/grilling-beef-satay-peanut-sauce.html">recipe for beef satay</a>. Now I love satay but normally it's made with chicken and the peanut sauce is cooked onto the meat this recipe is different and it instantly grabbed my attention.<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://3.bp.blogspot.com/_zG2ThebS6Xk/TIZUHias__I/AAAAAAAAAuc/GzdMSk81ub0/s1600/IMG_1669.JPG"><img style="display: block; margin: 0px auto 10px; text-align: center; cursor: pointer; width: 400px; height: 267px;" src="http://3.bp.blogspot.com/_zG2ThebS6Xk/TIZUHias__I/AAAAAAAAAuc/GzdMSk81ub0/s400/IMG_1669.JPG" alt="" id="BLOGGER_PHOTO_ID_5514187282236375026" border="0" /></a>Unlike the more usual chicken this satay is made with cubes of beef which are marinaded in a mixture of soy and fish sauce with garlic, chili, coriander, onion and a little brown sugar. The marinade alone is unbelievably good, it's salty, sweet and slightly spicy and would make fantastic steaks just simply grilled.<br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://4.bp.blogspot.com/_zG2ThebS6Xk/TIZUHYLCyJI/AAAAAAAAAuU/I_lovNCvDPs/s1600/IMG_1668.JPG"><img style="display: block; margin: 0px auto 10px; text-align: center; cursor: pointer; width: 400px; height: 266px;" src="http://4.bp.blogspot.com/_zG2ThebS6Xk/TIZUHYLCyJI/AAAAAAAAAuU/I_lovNCvDPs/s400/IMG_1668.JPG" alt="" id="BLOGGER_PHOTO_ID_5514187279486339218" border="0" /></a>For the satay part of the recipe a peanut sauce is made with peanut butter, chili, garlic, coriander and brown sugar. It makes a wonderful creamy yet spicy sauce to dip the skewers into or pour over the top.<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://2.bp.blogspot.com/_zG2ThebS6Xk/TIZTXieT_zI/AAAAAAAAAuM/BRVefTuRfjM/s1600/IMG_1671.JPG"><img style="display: block; margin: 0px auto 10px; text-align: center; cursor: pointer; width: 400px; height: 267px;" src="http://2.bp.blogspot.com/_zG2ThebS6Xk/TIZTXieT_zI/AAAAAAAAAuM/BRVefTuRfjM/s400/IMG_1671.JPG" alt="" id="BLOGGER_PHOTO_ID_5514186457617792818" border="0" /></a>Ideally these would be cooked over charcoal for an authentic charred and smoky flavour, when I cooked these it was cold and raining so I just used a very hot griddle which worked well. I served them scattered with chopped coriander leaves and a <span class="blsp-spelling-corrected" id="SPELLING_ERROR_1">squeeze</span> of lime juice. Thai Jasmine rice makes a perfect accompaniment.<br /><br />The recipe can be found <a href="http://www.seriouseats.com/recipes/2010/08/grilling-beef-satay-peanut-sauce.html">here</a>.Unknownnoreply@blogger.com9tag:blogger.com,1999:blog-6757809577012452896.post-76306350761120945852010-04-21T18:44:00.002+01:002010-04-21T18:49:31.547+01:00I haven't been abducted!It's just that I have piles of essays, reports and exams to do! Normal service will resume shortly....<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://www.happyworker.com/files/poster/office-sign-workload-tn.jpg"><img style="display: block; margin: 0px auto 10px; text-align: center; cursor: pointer; width: 160px; height: 219px;" src="http://www.happyworker.com/files/poster/office-sign-workload-tn.jpg" alt="" border="0" /></a>Unknownnoreply@blogger.com9tag:blogger.com,1999:blog-6757809577012452896.post-11506341429115285152010-03-17T21:46:00.003+00:002010-03-17T22:19:24.130+00:00Chocolate Guinness cake for St. Patricks daySt Patrick's day isn't really a big celebration here but I couldn't let it pass by without a mention, especially as I had found the perfect recipe for it.<br /><br />Anyone who knows me could tell you that I love chocolate and I love <a href="http://www.guinness.com/en-gb/">Guinness</a> so the idea of combining the two together in a cake had instant appeal, the fact that I had all the ingredients and it's st Patrick's day left me with little choice but to try this recipe out.<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://1.bp.blogspot.com/_zG2ThebS6Xk/S6FUzUbIcDI/AAAAAAAAAtg/FYz0sPhltoE/s1600-h/Cake.jpg"><img style="display: block; margin: 0px auto 10px; text-align: center; cursor: pointer; width: 400px; height: 359px;" src="http://1.bp.blogspot.com/_zG2ThebS6Xk/S6FUzUbIcDI/AAAAAAAAAtg/FYz0sPhltoE/s400/Cake.jpg" alt="" id="BLOGGER_PHOTO_ID_5449730264727580722" border="0" /></a>The cake itself has a whole cup of Guinness in it as well as cocoa, flour, butter and an alarming amount of sugar. I hope you can see from the photo just how moist soft and rich it is, you really can taste the Guinness too which I was particularly pleased about. The topping is a simple cream cheese affair of the kind you'd put on a carrot cake, I've flavoured mine with Irish whiskey but you could also use Baileys to good effect.<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://4.bp.blogspot.com/_zG2ThebS6Xk/S6FU0LAstaI/AAAAAAAAAto/6_c4VMvrxvU/s1600-h/cake1.jpg"><img style="display: block; margin: 0px auto 10px; text-align: center; cursor: pointer; width: 400px; height: 400px;" src="http://4.bp.blogspot.com/_zG2ThebS6Xk/S6FU0LAstaI/AAAAAAAAAto/6_c4VMvrxvU/s400/cake1.jpg" alt="" id="BLOGGER_PHOTO_ID_5449730279380661666" border="0" /></a>I've made a lot of chocolate cakes in the past and I can safely say this is one of the best, it's deep flavoured, rich and not at all dry. Perfect!<br /><br />There are recipes for this cake all over the Internet, I found this one over at <a href="http://moveablefeastscookbook.blogspot.com/2010/03/chocolate-guinness-cake.html">Moveable Feasts</a> who got it from the <a href="http://www.nytimes.com/2004/12/08/dining/083NREX.html">New York Times</a>. It looks like originally it came from <a href="http://www.nigella.com/recipe/recipe_detail.aspx?rid=20552">Nigella</a>. I should have guessed...<br /><br /><div style="text-align: center;"><span style="font-weight: bold;">Recipe</span><br /></div><p> <strong>For the cake:</strong><br />Butter for pan<br />1 cup Guinness stout<br />10 tablespoons (1 stick plus 2 tablespoons) unsalted butter<br />3/8 cup unsweetened cocoa<br />2 cups superfine sugar<br />3/8 cup sour cream<br />2 large eggs<br />1 tablespoon vanilla extract<br />2 cups all-purpose flour<br />2 1/2 teaspoons baking soda</p><p> <strong>For the topping:</strong><br />1 1/4 cups confectioners' sugar<br />8 ounces cream cheese at room temperature<br />A splash of Irish whiskey to flavour<br /></p><p> 1. For the cake: heat oven to 350 degrees. Butter a 9-inch springform pan and line with parchment paper. In a large saucepan, combine Guinness and butter. Place over medium-low heat until butter melts, then remove from heat. Add cocoa and superfine sugar, and whisk to blend.</p> <p> 2. In a small bowl, combine sour cream, eggs and vanilla; mix well. Add to Guinness mixture. Add flour and baking soda, and whisk again until smooth. Pour into buttered pan, and bake until risen and firm, 45 minutes to one hour. Place pan on a wire rack and cool completely in pan.</p><p> 3. For the topping: Using a food processor or by hand, mix confectioners' sugar to break up lumps. Add cream cheese and blend until smooth. Add the whiskey and mix until smooth and spreadable.</p><p> 4. Remove cake from pan and place on a platter or cake stand. Ice top of cake only, so that it resembles a frothy pint of Guinness.</p>Unknownnoreply@blogger.com15tag:blogger.com,1999:blog-6757809577012452896.post-83450673100501483062010-03-03T16:10:00.003+00:002010-03-03T17:23:20.038+00:00Haddock with chorizo, peppers and potatoesYou may remember a few weeks back I wrote about <a href="http://cyclingcook.blogspot.com/2010/01/i-won-i-won.html">the hamper of foody goodies I won from Unearthed</a>, in amongst the feta, salami and olives was a little tray of mini chorizo sausages which were just crying out to be turned into a dish that was vibrant, colourful and summery. So that's what I did.<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://4.bp.blogspot.com/_zG2ThebS6Xk/S46Ztzfgs_I/AAAAAAAAAtY/8tpDhjQ6FIo/s1600-h/IMG_1514.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 400px; height: 267px;" src="http://4.bp.blogspot.com/_zG2ThebS6Xk/S46Ztzfgs_I/AAAAAAAAAtY/8tpDhjQ6FIo/s400/IMG_1514.JPG" alt="" id="BLOGGER_PHOTO_ID_5444458011733046258" border="0" /></a><a href="http://foodycat.blogspot.com/">Foodycat</a> suggested I try pairing the chorizo with squid which sounds like a wonderful combination, unfortunately I didn't have any squid but I did have some Haddock fillets so in keeping with the seafood idea I used those instead.<br /><br />I've mentioned before how much I like one-pot recipes and this is another on of those, it's a quick and easy recipe that gives fantastic results.<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://4.bp.blogspot.com/_zG2ThebS6Xk/S46ZtS8mFTI/AAAAAAAAAtQ/w_HCFBoAee8/s1600-h/IMG_1521.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 400px; height: 257px;" src="http://4.bp.blogspot.com/_zG2ThebS6Xk/S46ZtS8mFTI/AAAAAAAAAtQ/w_HCFBoAee8/s400/IMG_1521.JPG" alt="" id="BLOGGER_PHOTO_ID_5444458002996663602" border="0" /></a><ul><li>First I fried the little chorizos until their deep red paprika infused oil began to fill the pan then I added chopped new potatoes, tossed them in the oil and left it to sizzle for a few minutes with the lid on.<br /></li><li>While the potatoes and chorizo were cooking I chopped some red and yellow peppers and crushed some garlic, I added these to the pan along with a generous splash of sherry and covered it again for five minutes more.</li><li>When the peppers had softened I added a handful of cherry tomatoes, laid the haddock fillets on top and covered the pan once more.</li><li>Five minutes later it's done! serve with the cooking liquid spooned over the top and some good crusty bread to mop it up.<br /></li></ul>Unknownnoreply@blogger.com9tag:blogger.com,1999:blog-6757809577012452896.post-16365770190443534992010-02-21T15:44:00.002+00:002010-02-21T16:02:12.951+00:00Slow-cooked cottage pie<span style="font-style: italic;">It's been a long time coming but here it is, my cottage pie recipe!</span><br /><br />Although there's no sign of it today I have been confidently assured that spring is no far away, with that in mind I've been cooking up some of my favourite winter dishes before the weather turns back to spring and the time for summer recipes returns.<br /><br />One of mine (and I think <span class="blsp-spelling-corrected" id="SPELLING_ERROR_0">everybodies</span>) favourites has to be cottage pie. My cottage pie is a slight twist from the classic recipe as I used braising steak instead of the usual mince, after slow-cooking the steak for several hours it became so tender it just fell apart and left me with a <span class="blsp-spelling-corrected" id="SPELLING_ERROR_1">fantastic</span> rich, meaty stew, the perfect filling for my pie.<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://3.bp.blogspot.com/_zG2ThebS6Xk/S4FYMtohUXI/AAAAAAAAAtA/1tpSdPogBWs/s1600-h/IMG_1497.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 400px; height: 267px;" src="http://3.bp.blogspot.com/_zG2ThebS6Xk/S4FYMtohUXI/AAAAAAAAAtA/1tpSdPogBWs/s400/IMG_1497.JPG" alt="" id="BLOGGER_PHOTO_ID_5440726800271495538" border="0" /></a>I really love the crispy crusty bits on top of a cottage pie, to achieve maximum crustiness I always fluff up the top before baking and then flash it under the grill before serving.<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://4.bp.blogspot.com/_zG2ThebS6Xk/S4FYNDRkBgI/AAAAAAAAAtI/k84VlROviP4/s1600-h/IMG_1498.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 400px; height: 266px;" src="http://4.bp.blogspot.com/_zG2ThebS6Xk/S4FYNDRkBgI/AAAAAAAAAtI/k84VlROviP4/s400/IMG_1498.JPG" alt="" id="BLOGGER_PHOTO_ID_5440726806080783874" border="0" /></a><br /><span style="font-weight: bold;">Recipe:<br /><br /></span><span style="font-style: italic;">For the filling</span><span style="font-weight: bold;">: -<br /></span><ul><li>400g braising/stewing steak cut into large chunks, seasoned and dusted with flour</li><li>Sunflower or other cooking oil</li><li>2 medium onions <span class="blsp-spelling-corrected" id="SPELLING_ERROR_2">roughly</span> chopped</li><li>A stick of celery finely sliced</li><li>3 carrots roughly chopped</li><li>A pint of beef stock</li><li>A couple of bay leaves</li><li>Salt and pepper</li></ul><span style="font-style: italic;">For the topping: -<br /></span><ul><li>3 large potatoes peeled</li><li>Milk</li><li>Butter</li><li>Salt and pepper</li></ul><span style="font-style: italic;"><span style="font-weight: bold;">Method: -<br /></span></span><ul><li>To prepare the filling first put a large <span class="blsp-spelling-corrected" id="SPELLING_ERROR_3">casserole</span> dish on the hob at a medium heat</li><li>Add a little oil and cook the meat until it is well browned</li><li>Add the onions celery and carrots and cook for a minute longer</li><li>Tip in the stock, add the bay leaves and bring to a gentle simmer</li><li>Cover the casserole dish and turn the heat right down, leave it to cook for at least an hour, preferably 2 or more.</li></ul><ul><li>To make the mash topping simply boil the potatoes until tender, drain, add hot milk, butter and seasoning then mash!</li></ul><ul><li>To assemble pour the filling into an oven proof dish</li><li>Spoon the potato on top and fluff up well for extra <span class="blsp-spelling-corrected" id="SPELLING_ERROR_4">crustiness</span><br /></li><li>Bake at gas 4 for 1-1 1/2 hours until golden</li><li>If the top isn't crusty enough just stick it under the grill for a minute.</li><li>Serve!<br /></li></ul>Unknownnoreply@blogger.com11tag:blogger.com,1999:blog-6757809577012452896.post-48819569349163665302010-02-10T22:29:00.002+00:002010-02-10T22:38:07.423+00:00Back soon!I know there's been a distinct lack of posts recently so I thought I'd let everyone know that I've not vanished I'm just really busy! As well as studying full time for my degree I have a job and over the past few weeks the workload has gone right up.<br /><br />I have a recipe for a delicious slow cooked cottage pie coming in in the next few days and hopefully I'll be back to regular posting soon.<br /><br />I will be back!Unknownnoreply@blogger.com5tag:blogger.com,1999:blog-6757809577012452896.post-614547435185252312010-01-21T19:38:00.003+00:002010-01-31T18:55:50.454+00:00I won, I won!It's not often that I win competitions but just before Christmas I won! I entered a competition run by a new company called <a href="http://discoverunearthed.wordpress.com/">Unearthed </a>to win a hamper of food and a cookbook by Silvana Rowe (of Saturday Kitchen fame) called <a href="http://www.amazon.co.uk/Feasts-Sharing-Central-European-Contemporary/dp/1845331567"><span style="font-style: italic;">Feasts: food for sharing from central and eastern Europe</span>.</a><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://1.bp.blogspot.com/_zG2ThebS6Xk/S2XRoUqUcBI/AAAAAAAAAso/Wip3XSDc_N8/s1600-h/Unearthed+%286%29.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 400px; height: 267px;" src="http://1.bp.blogspot.com/_zG2ThebS6Xk/S2XRoUqUcBI/AAAAAAAAAso/Wip3XSDc_N8/s400/Unearthed+%286%29.JPG" alt="" id="BLOGGER_PHOTO_ID_5432979016163553298" border="0" /></a>The hamper I was sent was fantastic! Unearthed produce a really wide selection of traditional foods from around Europe such as barrel aged Feta cheese, <span class="blsp-spelling-error" id="SPELLING_ERROR_0">chorizo</span>, <span class="blsp-spelling-error" id="SPELLING_ERROR_1">Milano</span> salami, and olives with <span class="blsp-spelling-error" id="SPELLING_ERROR_2">manchego</span> and whole chilies. The hamper I was sent contained all of these and a whole lot more besides. I was <span class="blsp-spelling-corrected" id="SPELLING_ERROR_3">particularly</span> pleased with the mini cooking <span class="blsp-spelling-error" id="SPELLING_ERROR_4">chorizos</span> they sent me which I have been searching for for a long long time with no success. The Catalan mini cooking <span class="blsp-spelling-corrected" id="SPELLING_ERROR_5">sausages</span> with fennel sound really interesting too and I have the <a href="http://www.bbc.co.uk/food/recipes/database/fennelsausagesbraise_86774.shtml">perfect recipe</a> lined up for those...<br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://2.bp.blogspot.com/_zG2ThebS6Xk/S2XRogpEIEI/AAAAAAAAAsw/LDDzzrxW9Wk/s1600-h/Unearthed+%284%29.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 400px; height: 253px;" src="http://2.bp.blogspot.com/_zG2ThebS6Xk/S2XRogpEIEI/AAAAAAAAAsw/LDDzzrxW9Wk/s400/Unearthed+%284%29.JPG" alt="" id="BLOGGER_PHOTO_ID_5432979019379515458" border="0" /></a>Unearthed are a new company that are bringing out new products all the time, the food is of really high quality and is a joy to cook with and eat! If you're in the UK you can find their products in <span class="blsp-spelling-error" id="SPELLING_ERROR_6">Waitrose</span> or get it from Able and Cole. If you're not in the UK then sorry, you can't! but there is a <a href="http://discoverunearthed.wordpress.com/">great blog</a> that's worth checking out, it even features a couple of my recipes!<br /><br />Now, on to the cookbook.<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://bbs.angloinfo.com/bookshop/images/1845334906.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 310px; height: 310px;" src="http://bbs.angloinfo.com/bookshop/images/1845334906.jpg" alt="" border="0" /></a>I was really excited to get the cookbook as eastern <span class="blsp-spelling-corrected" id="SPELLING_ERROR_7">European</span> food is something I know virtually nothing about. There are recipes for strudel, goulash, poppy seed cake and a whole chapter on dumplings! I was thoroughly impressed by the book, the layout is attractive and easy on the eye, the pictures are fantastic, and best of all the recipes are different to what I'm used to and that makes them interesting and exciting to cook.<br /><br />The recipe I chose to cook from the book was Chicken <span class="blsp-spelling-error" id="SPELLING_ERROR_8">Imereti</span>, it's <span class="blsp-spelling-corrected" id="SPELLING_ERROR_9">Georgian</span> recipe containing a whole <span class="blsp-spelling-corrected" id="SPELLING_ERROR_10">lot</span> of garlic, chili, cumin, saffron and walnuts. To make it the walnuts are ground to a paste along with the other ingredients then cooked up as a stew with some chicken <span class="blsp-spelling-corrected" id="SPELLING_ERROR_11">pieces</span> and stock, the result is chicken cooked in a spicy, almost satay like sauce. The recipe was a big hit, it's only down side being the cost, saffron and walnuts aren't cheap!<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://3.bp.blogspot.com/_zG2ThebS6Xk/S2XRn2uwhvI/AAAAAAAAAsg/YO-81SNuKWA/s1600-h/Chicken+imereti+%2810%29.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 400px; height: 266px;" src="http://3.bp.blogspot.com/_zG2ThebS6Xk/S2XRn2uwhvI/AAAAAAAAAsg/YO-81SNuKWA/s400/Chicken+imereti+%2810%29.JPG" alt="" id="BLOGGER_PHOTO_ID_5432979008129107698" border="0" /></a><br />I whole-<span class="blsp-spelling-error" id="SPELLING_ERROR_12">heartedly</span> <span class="blsp-spelling-corrected" id="SPELLING_ERROR_13">recommend</span> the book, it really is brilliant, if you want to try something different then give it a go!<br /><br />My thanks to the people at Unearthed for the brilliant prize!Unknownnoreply@blogger.com17tag:blogger.com,1999:blog-6757809577012452896.post-22500740188002428812010-01-17T19:28:00.004+00:002010-01-17T20:04:48.739+00:00Chicken with tomato basil and red pepper sauceI've often heard it said that the best meals are those that are unplanned and prepared from just what you have in your cupboards and freezer. That was certainly proved true yesterday when I found myself needing to prepare a meal and had nothing planned.<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://1.bp.blogspot.com/_zG2ThebS6Xk/S1Ns4Iob1CI/AAAAAAAAAsY/83smo1iRoFs/s1600-h/IMG_1431.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 437px; height: 291px;" src="http://1.bp.blogspot.com/_zG2ThebS6Xk/S1Ns4Iob1CI/AAAAAAAAAsY/83smo1iRoFs/s400/IMG_1431.JPG" alt="" id="BLOGGER_PHOTO_ID_5427801687557133346" border="0" /></a>I came up with this chicken dish which looked so good I just had to get a photo to post on the blog. Not only is it delicious but it's quick to prepare and only uses one pan which is always a good thing in my book!<br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://2.bp.blogspot.com/_zG2ThebS6Xk/S1Ns30ARlSI/AAAAAAAAAsQ/pttZP-p8ixg/s1600-h/IMG_1436.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 442px; height: 279px;" src="http://2.bp.blogspot.com/_zG2ThebS6Xk/S1Ns30ARlSI/AAAAAAAAAsQ/pttZP-p8ixg/s400/IMG_1436.JPG" alt="" id="BLOGGER_PHOTO_ID_5427801682019980578" border="0" /></a>Using an oven proof pan I first prepared a sauce made from onions, red pepper, tomatoes, garlic and basil, I buried some big juicy chicken breasts in the sauce making sure they were well smothered then baked them until perfectly cooked, a good handful of grated <span class="blsp-spelling-corrected" id="SPELLING_ERROR_0">Parmesan</span> finished the dish perfectly.<br /><br /><span style="font-weight: bold;">Chicken with tomato basil and red pepper sauce:</span><br /><br /><span style="font-style: italic;">Ingredients:<br /></span><ul><li>A large white onion roughly chopped</li><li>A large red pepper chopped into dice</li><li>Olive oil<br /></li><li>2-3 Cloves of garlic crushed and chopped<br /></li><li>A 400g tin of chopped tomatoes</li><li>A large bunch of fresh basil (substitute dried)</li><li>3-4 Large chicken breasts</li><li>A large handful of grated <span class="blsp-spelling-error" id="SPELLING_ERROR_1">parmesan</span><br /></li></ul><span style="font-style: italic;">Method:<br /></span><ul><li>In an oven proof pan soften the onion and pepper in the olive oil</li><li>Add the garlic and cook for a minute longer</li><li>Add the tin of tomatoes to the pan along with the basil and bring to a gentle simmer</li><li>Bury the chicken breasts in the sauce making sure they are well covered, this will stop them drying out</li><li>Bake the chicken for around half an hour in a medium oven, halfway through cooking scatter over the <span class="blsp-spelling-error" id="SPELLING_ERROR_2">parmesan</span>.</li><li>Serve with pasta potatoes or rice.<br /></li><li><br /></li></ul>Unknownnoreply@blogger.com12tag:blogger.com,1999:blog-6757809577012452896.post-36287574735306534552010-01-05T09:40:00.005+00:002010-01-07T11:23:58.996+00:00Jordans Country Crisp tropical pavlovaJust before Christmas I was sent two boxes of <a href="http://www.jordanscereals.co.uk/products/cereals/country-crisp"><span class="blsp-spelling-error" id="SPELLING_ERROR_0">Jordans</span> Country Crisp</a> to try, thanks to the <span class="blsp-spelling-error" id="SPELLING_ERROR_1">hecticness</span> that is Christmas it's taken until now to finally get around to trying them! For those of you that don't know Country Crisp is a mixture of crunchy <span class="blsp-spelling-error" id="SPELLING_ERROR_2">oaty</span> clusters that come mixed with a variety of delicious additions such as chocolate or strawberries.I've actually tried Country Crisp lots of times before, like a lot of people it's one of my favourite cereals and something I've grown up with. What I didn't know was that there is a <a href="http://www.welovecountrycrisp.co.uk/join-up-now">Country Crisp Appreciation Society</a> and that there was more to Country Crisp than pouring milk over it for breakfast, you can cook with it too!<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://3.bp.blogspot.com/_zG2ThebS6Xk/S0XEILl_vII/AAAAAAAAAsI/KpYdSLGNoyU/s1600-h/IMG_1426.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 400px; height: 259px;" src="http://3.bp.blogspot.com/_zG2ThebS6Xk/S0XEILl_vII/AAAAAAAAAsI/KpYdSLGNoyU/s400/IMG_1426.JPG" alt="" id="BLOGGER_PHOTO_ID_5423956971067784322" border="0" /></a>I was sent a whole page of recipe ideas to try and then found even more on their website, there are <a href="http://www.jordanscereals.co.uk/inside-jordans/recipes/country-crisp-brownies">brownies</a>, <a href="http://www.jordanscereals.co.uk/inside-jordans/recipes/little-strawberry-scones">scones</a>, <a href="http://www.jordanscereals.co.uk/inside-jordans/recipes/chocolate-muffins">muffins</a> and loads more, the recipe I most liked the sound of was the <a href="http://www.jordanscereals.co.uk/inside-jordans/recipes/country-crisp-meringue">meringue layer cake</a> with cream and tropical fruit.<br /><br />The original recipe called for layers of meringue baked on a bed of Country Crisp stacked up with whipped cream and tropical fruit. I borrowed the idea to make a Country Crisp pavlova with tropical fruit and passion fruit cream. The meringue base is made to a basic meringue recipe (egg whites, sugar) with a little of my <a href="http://cyclingcook.blogspot.com/2009/02/how-to-make-vanilla-extract.html">home-made vanilla extract</a> for flavour, the twist is that I spooned the meringue on top of a layer of chocolate Country Crisp before baking which gave it a fantastic crunchy texture and a lot more flavour than just plain meringue.<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://2.bp.blogspot.com/_zG2ThebS6Xk/S0MSxECEj1I/AAAAAAAAAro/LEY3J-_yqbo/s1600-h/IMG_1417.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 452px; height: 301px;" src="http://2.bp.blogspot.com/_zG2ThebS6Xk/S0MSxECEj1I/AAAAAAAAAro/LEY3J-_yqbo/s400/IMG_1417.JPG" alt="" id="BLOGGER_PHOTO_ID_5423199010389528402" border="0" /></a>The topping is made from cream whipped with the juice of two passion fruits then topped with chopped mango, kiwi fruit and more passion fruit. The finished pavlova was the perfect dessert for New Years Day, it wasn't to heavy which was a relief to everyone after all the heavy Christmas food, plus it brought a bit of sunshine into my house so we could all forget it was -3c outside!<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://2.bp.blogspot.com/_zG2ThebS6Xk/S0XEIO7WuoI/AAAAAAAAAsA/V5fTFoQcjyM/s1600-h/IMG_1406.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 429px; height: 285px;" src="http://2.bp.blogspot.com/_zG2ThebS6Xk/S0XEIO7WuoI/AAAAAAAAAsA/V5fTFoQcjyM/s400/IMG_1406.JPG" alt="" id="BLOGGER_PHOTO_ID_5423956971962677890" border="0" /></a>Unknownnoreply@blogger.com12tag:blogger.com,1999:blog-6757809577012452896.post-87244315376773720952009-12-30T22:27:00.003+00:002009-12-31T09:22:17.966+00:00Happy Christmas!I hope everyone had a fantastic Christmas! This is <a href="http://cyclingcook.blogspot.com/2009/12/christmas-puddings-best-i-have-ever.html">The Best Christmas Pudding I Have Ever Tasted</a> soaked in brandy and set on fire, it was just as good as I hoped it would be!<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://2.bp.blogspot.com/_zG2ThebS6Xk/SzvXA37BP0I/AAAAAAAAArg/FtgSkGJoCFA/s1600-h/IMG_1368.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 400px; height: 267px;" src="http://2.bp.blogspot.com/_zG2ThebS6Xk/SzvXA37BP0I/AAAAAAAAArg/FtgSkGJoCFA/s400/IMG_1368.JPG" alt="" id="BLOGGER_PHOTO_ID_5421162986481991490" border="0" /></a>Thanks to everyone who has supported my blog by reading it and leaving comments over the last year, you're what keeps this blog going.... Happy new year everybody!Unknownnoreply@blogger.com11tag:blogger.com,1999:blog-6757809577012452896.post-28394611221929138702009-12-16T20:08:00.008+00:002009-12-17T12:33:35.607+00:00Christmas gift ideasA couple of weeks ago Nick from <a href="http://www.vouchercodes.co.uk/">vouchercodes.co.uk</a> challenged me to find a really great gift for foodies. The challenge was broad, I could choose anything at all from coffee machines to waffle irons, pots and pans to food <span id="SPELLING_ERROR_0" class="blsp-spelling-corrected">hampers</span>, I even considered a hot dog rotisserie although I came to my senses and quickly abandoned that idea! So what did I choose?<br /><br />Eventually after much thought and trawling the web I settled on a genuine Italian <a href="http://www.amazon.co.uk/Imperia-Italian-Double-Cutter-Machine/dp/B0001IXA0I/ref=sr_1_1?ie=UTF8&s=kitchen&qid=1260996054&sr=8-1">Imperia pasta machine. </a>You might be thinking it's an odd choice, you quite likely have a pasta machine long forgotten at the back of a cupboard probably next to the bread machine and the smoothie maker. I decided to go for a pasta machine quite simply because I love pasta, it's proabaly my favourite food of all and I like the idea of being able to make my own. It also allows me to be creative, I have plans to try flavoured pasta such as tomato or spinach or herbs.<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://2.bp.blogspot.com/_zG2ThebS6Xk/SylHuN82UzI/AAAAAAAAArI/UOa1KPI2M6g/s1600-h/IMG_1336.JPG"><img style="TEXT-ALIGN: center; MARGIN: 0px auto 10px; WIDTH: 400px; DISPLAY: block; HEIGHT: 267px; CURSOR: pointer" id="BLOGGER_PHOTO_ID_5415938886234166066" border="0" alt="" src="http://2.bp.blogspot.com/_zG2ThebS6Xk/SylHuN82UzI/AAAAAAAAArI/UOa1KPI2M6g/s400/IMG_1336.JPG" /></a>For the first test run of the pasta machine I went for the simple option, I wanted the pasta to be the star of the dish and not so much the sauce, although of course it still had to be delicious! So my old friend and standby pasta carbonara it was.<br /><br /><div style="TEXT-ALIGN: center"><div style="TEXT-ALIGN: left">The pasta machine can make four different types of pasta with the attachment I have (you can buy different attachments for ravioli, fusili etc), lasagna, papardelle, tagliatelle and linguine, I chose tagliatelle this time around.<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://1.bp.blogspot.com/_zG2ThebS6Xk/SylHufoIElI/AAAAAAAAArQ/RE2eLr8OU1Y/s1600-h/IMG_1344.JPG"><img style="TEXT-ALIGN: center; MARGIN: 0px auto 10px; WIDTH: 400px; DISPLAY: block; HEIGHT: 249px; CURSOR: pointer" id="BLOGGER_PHOTO_ID_5415938890979086930" border="0" alt="" src="http://1.bp.blogspot.com/_zG2ThebS6Xk/SylHufoIElI/AAAAAAAAArQ/RE2eLr8OU1Y/s400/IMG_1344.JPG" /></a>Making the pasta was much easier than I expected it to be, once you've made the dough (just flour, eggs and salt) you simply pass it through the rollers progressively rolling it thinner and thinner until it is as thin as you want it the put it through the cutters and out comes beautiful fresh pasta!<br /></div><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://1.bp.blogspot.com/_zG2ThebS6Xk/SylHuvhXS4I/AAAAAAAAArY/9QQ94oLMeVQ/s1600-h/IMG_1362.JPG"><img style="TEXT-ALIGN: center; MARGIN: 0px auto 10px; WIDTH: 400px; DISPLAY: block; HEIGHT: 310px; CURSOR: pointer" id="BLOGGER_PHOTO_ID_5415938895245691778" border="0" alt="" src="http://1.bp.blogspot.com/_zG2ThebS6Xk/SylHuvhXS4I/AAAAAAAAArY/9QQ94oLMeVQ/s400/IMG_1362.JPG" /></a><span style="font-size:85%;">Pasta carbonara, find the recipe <a href="http://cyclingcook.blogspot.com/2008/09/speedy-spaghetti-carbonara.html">here.</a></span><br /></div><br />I was really very impressed with the Imperia pasta machine and think it would make a great gift for food lovers, especially if they love Italian food like I do! What do you think of my choice? What would your perfect foodie Christmas gift be?<br /><br />Of course no pasta dish would be complete without wine! vouchercodes.co.uk are offering £15 off a £50 spend <a href="http://www.vouchercodes.co.uk/tesco.com">here.</a> My thanks go to <a href="http://www.vouchercodes.co.uk/">vouchercodes.co.uk</a> for setting the challenge and providing the pasta machine. Thanks!Unknownnoreply@blogger.com15tag:blogger.com,1999:blog-6757809577012452896.post-65263486653058839612009-12-13T21:46:00.001+00:002009-12-13T22:07:16.533+00:00A Merry Christmas Tray from InterfloraI have been very fortunate recently to have been sent lots of yummy things to review, last week I received a fantastic selection of Christmas goodies from none other than <span class="blsp-spelling-error" id="SPELLING_ERROR_0">Interflora</span> - the flower people.<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://2.bp.blogspot.com/_zG2ThebS6Xk/SyVg7GIuZsI/AAAAAAAAArA/PbBzh513oz4/s1600-h/Hamper.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 400px; height: 267px;" src="http://2.bp.blogspot.com/_zG2ThebS6Xk/SyVg7GIuZsI/AAAAAAAAArA/PbBzh513oz4/s400/Hamper.JPG" alt="" id="BLOGGER_PHOTO_ID_5414840695358645954" border="0" /></a>It was a revelation to me that <span class="blsp-spelling-error" id="SPELLING_ERROR_1">Interflora</span> did anything other than flowers but having sampled a selection of their food in the form of a <a href="http://www.interflora.co.uk/catalog/product.xml?product_id=2215034;category_id=2124947">Merry Christmas Tray</a> I can honestly say I was impressed. I was sent both red and white wine, mince pies, choc chunk and orange oat biscuits, fudge, amaretto flutes, mixed fruit and nuts and a Miniature Christmas cake.<br /><br />The tray came really well packed in a black cardboard box, in fact it was so well packed I had trouble getting it out! The good news once I'd found a way in was that everything was in perfect condition inside and really well presented too.<br /><br />I haven't managed to try everything thing yet but I can report that the fudge is wonderfully rich and buttery, a quick glance at the ingredients revealed that it contained only real butter with no margarine or vegetable oil in sight - something I was exceptionally pleased about.<br /><br />The mince pies were particularly good too, according to the box they are hand made and I think it makes a difference. The pastry was <span class="blsp-spelling-corrected" id="SPELLING_ERROR_2">delicate</span> and flaky with good flavour and most importantly of all there was plenty of mincemeat filling. The wine and cake are being saved for Christmas day, at least they are if I can resist them that long!Unknownnoreply@blogger.com5tag:blogger.com,1999:blog-6757809577012452896.post-8989406247271581162009-12-08T08:16:00.003+00:002009-12-08T09:05:14.225+00:00Christmas puddings, the best I have ever tasted!<div style="text-align: center;"><div style="text-align: left;">This year stir it up Sunday fell on the 22<span class="blsp-spelling-error" id="SPELLING_ERROR_0">nd</span> of November, that's the day when traditionally everyone makes their Christmas puddings with all the members of the family taking turns to stir it up! In typically disorganised fashion I missed the 22<span class="blsp-spelling-error" id="SPELLING_ERROR_1">nd</span> by almost two weeks but I always make the puddings and this year was no different, I was just a bit late!<br /></div><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://3.bp.blogspot.com/_zG2ThebS6Xk/Sx4UY__jFUI/AAAAAAAAAqw/vlNS3dyKi7I/s1600-h/IMG_1285.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 448px; height: 297px;" src="http://3.bp.blogspot.com/_zG2ThebS6Xk/Sx4UY__jFUI/AAAAAAAAAqw/vlNS3dyKi7I/s400/IMG_1285.JPG" alt="" id="BLOGGER_PHOTO_ID_5412786221873304898" border="0" /></a><span style="font-size:85%;">Stir it up!<br /><br /></span></div><div style="text-align: left;">Christmas pudding can be a bit heavy and hard to eat especially if you try to eat it right after Christmas dinner like we always do in my family, in my search for the perfect pudding I've tried lots of different recipes in the past some better than others. The most successful was a recipe from <span class="blsp-spelling-error" id="SPELLING_ERROR_2">Riverford</span> Organics called The best Christmas pudding I have ever tasted, with a name like that I had high expectations, thankfully it didn't let me down.<br /><br />Like a lot of traditional British puddings Christmas puddings are cooked by steaming, the mixture is spooned into a pudding basin, covered tightly and placed in a pan of simmering water (lid on) and steamed for two to three hours. If you have never made a steamed pudding before it can be a bit daunting but it's really very easy, once <span class="blsp-spelling-corrected" id="SPELLING_ERROR_3">you've</span> made your mixture you can just leave them gently simmering while you go and do other things. Just <span class="blsp-spelling-corrected" id="SPELLING_ERROR_4">don't</span> let the pan boil dry!<br /><div style="text-align: center;"><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://1.bp.blogspot.com/_zG2ThebS6Xk/Sx4UZNKA1pI/AAAAAAAAAq4/vVZvyl5a89M/s1600-h/IMG_1298.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 469px; height: 313px;" src="http://1.bp.blogspot.com/_zG2ThebS6Xk/Sx4UZNKA1pI/AAAAAAAAAq4/vVZvyl5a89M/s400/IMG_1298.JPG" alt="" id="BLOGGER_PHOTO_ID_5412786225406858898" border="0" /></a><span style="font-size:85%;">The puddings waiting to be steamed, I won't see them again until Christmas day.</span><br /></div></div><br />I wouldn't say that this makes a 'light' pudding but it is lighter than normal, it's also sweet, fruity, boozy and delicious. I changed the recipe slightly by switching some of the raisins and sultanas for dried apricots, you could use all kinds of dried fruits, cherries, cranberries or figs would be good. You could also add nuts such as walnuts or pecans, the recipe is really flexible.<br /><br />The great thing about making Christmas puddings is that they keep almost indefinitely, in fact the flavour gets better over time so the earlier you make them the better!<br /><a href="http://www.riverford.co.uk/recipes/recipe.php?catid=8&recipeid=429"><br />Find the recipe here.</a>Unknownnoreply@blogger.com6tag:blogger.com,1999:blog-6757809577012452896.post-35853413854067513522009-11-29T17:06:00.001+00:002009-11-29T17:11:04.463+00:00Christmas flavour ice creamChristmas is undeniably on it's way now, it's time to put up decorations, buy presents, write cards and if you haven't already done it make the cake.<br /><br />We were talking about Christmas at work last week and some gave me a idea for an ice cream recipe, she said that if you take some store bought vanilla ice cream, leave it to soften, then mix it with a jar of mincemeat it makes a really delicious <span class="blsp-spelling-error" id="SPELLING_ERROR_0">Christmassy</span> treat.<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://4.bp.blogspot.com/_zG2ThebS6Xk/SxKqnTCan1I/AAAAAAAAAqo/xhxU5yH47oo/s1600/IMG_1282.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 400px; height: 267px;" src="http://4.bp.blogspot.com/_zG2ThebS6Xk/SxKqnTCan1I/AAAAAAAAAqo/xhxU5yH47oo/s400/IMG_1282.JPG" alt="" id="BLOGGER_PHOTO_ID_5409573694527414098" border="0" /></a>I really liked the idea and I'm sure it's delicious with store bought ice cream but I wanted to make the whole thing myself, so that's what I did! As well as making the ice cream myself I also added a hefty <span class="blsp-spelling-error" id="SPELLING_ERROR_1">glug</span> of brandy for good measure, not only does it make it even more <span class="blsp-spelling-error" id="SPELLING_ERROR_2">Christmassy</span> it helps stop the ice cream from freezing rock solid too.<br /><br />When I served this I was told it tastes like Christmas cake which is exactly what I was aiming for, mission accomplished!<br /><br /><span style="font-weight: bold;">Recipe:<br /><br /></span><span style="font-style: italic;">Ingredients:</span><span style="font-weight: bold;"><br /><br /></span>For the custard ice cream base:<span style="font-weight: bold;"><br /></span><ul><li>3/4 pint whole milk</li><li>vanilla extract</li><li>Two large egg yolks</li><li>1 tbsp cornflour/cornstarch</li><li>30-40g caster sugar</li></ul>You will also need:<br /><ul><li>Half a pint of double/heavy cream whipped to soft peaks</li><li>450g <span class="blsp-spelling-error" id="SPELLING_ERROR_3">micemeat</span> (recipe <a href="http://cyclingcook.blogspot.com/2008/12/traditional-mince-pies.html">here</a> or buy some)</li><li>Brandy</li></ul><span style="font-style: italic;">Method:</span><br /><ul><li>To make the custard pour the milk and vanilla into a saucepan and gently bring to a simmer, don't let it boil.</li><li>Meanwhile beat the egg yolks, sugar and cornflour/cornstarch together in a large mixing bowl.</li><li>Once the milk is up to heat pour a little into the egg yolk mixture and quickly beat it in.</li><li>Pour everything back into the saucepan and cook over a very gentle heat stirring constantly until it coats the back of a spoon. Don't leave leave it unattended for even a minute or it will burn, curdle or both!</li><li>Once made cool the custard completely before continuing.</li><li>Once the custard is cool fold it into the whipped cream, add the mincemeat and brandy to taste. Be careful not to add too much brandy or your ice cream will never freeze! 4-5 tablespoons should be enough.</li><li>Churn the mix in an ice cream machine or put into a tub in the freezer and beat every hour until frozen.<br /></li></ul>Unknownnoreply@blogger.com17tag:blogger.com,1999:blog-6757809577012452896.post-27009167633712153762009-11-16T20:38:00.002+00:002009-11-16T20:44:47.373+00:00Christmas goodies from Able and ColeThere's a house just down the road from me that always have their Christmas decorations up by the <span class="blsp-spelling-corrected" id="SPELLING_ERROR_0">beginning</span> of November, it seems strange to me that anyone would want to start celebrating so early. I always try to leave all things <span class="blsp-spelling-error" id="SPELLING_ERROR_1">Christmassy</span> to the last minute, that way the novelty and excitement hasn't worn off by Christmas day!<br /><br />Of course sometimes there are exceptions to the rule and this year was one of those times. Able and Cole offered to send me some 'Christmas goodies' to try, <a href="http://www.abelandcole.co.uk/cocktail-sausages-wrapped-bacon-20-pack">sausages wrapped in bacon </a>and some <a href="http://www.abelandcole.co.uk/wild-cranberry-orange-relish-pollen-organics-300g">cranberry and orange relish</a>. The goodies arrived on Friday well packed in an insulated box full of ice, so far so good...<br /><br />I cooked a mini Christmas dinner on Sunday -that's a roast chicken to me and you- to eat with the sausages and relish and put them to the full Christmas dinner taste test.<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://4.bp.blogspot.com/_zG2ThebS6Xk/SwG4oSJ_JCI/AAAAAAAAAqg/pmqj3s7vojA/s1600/IMG_1267.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 464px; height: 260px;" src="http://4.bp.blogspot.com/_zG2ThebS6Xk/SwG4oSJ_JCI/AAAAAAAAAqg/pmqj3s7vojA/s400/IMG_1267.JPG" alt="" id="BLOGGER_PHOTO_ID_5404804030029308962" border="0" /></a>Sausages wrapped in bacon sometimes quaintly called pigs in blankets are one of my favourite Christmas foods, I actually much prefer these to the turkey! Normally I'd make my own but after trying the sausages from Able and Cole I'd be really happy to serve theirs. Whenever I buy sausages the first thing I check is the meat content, <span class="blsp-spelling-error" id="SPELLING_ERROR_2">anything</span> below 70% and I don't buy them, the sausages I had to try came in at 85% so no problems there. They had a really good texture and were perfectly spiced with <span class="blsp-spelling-corrected" id="SPELLING_ERROR_3">coriander</span>, nutmeg and pepper. If you're looking for something to serve with your Christmas dinner this year I can highly <span class="blsp-spelling-corrected" id="SPELLING_ERROR_4">recommend</span> these.<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://3.bp.blogspot.com/_zG2ThebS6Xk/SwG4oPRns7I/AAAAAAAAAqY/gX9381EI5P0/s1600/IMG_1255.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 400px; height: 258px;" src="http://3.bp.blogspot.com/_zG2ThebS6Xk/SwG4oPRns7I/AAAAAAAAAqY/gX9381EI5P0/s400/IMG_1255.JPG" alt="" id="BLOGGER_PHOTO_ID_5404804029256020914" border="0" /></a>Next up was the cranberry and orange relish, I really loved this it made the perfect accompaniment to the sausages and chicken. Normally I would serve traditional cranberry sauce on Christmas day, this relish is quite different but I would say even more delicious. The flavour is far more complex than normal cranberry sauce, you can clearly taste the orange but there are also subtle spice flavours in the background, I'm sure I could taste cloves and star anise in there. The texture is thinner than cranberry sauce in fact it's almost pourable but that's no bad thing at all especially as the cranberries are left whole making this quite a chunky relish. As well as being perfect for Christmas I can imagine pairing this relish alongside pork, sausages, bacon or poultry.Unknownnoreply@blogger.com9tag:blogger.com,1999:blog-6757809577012452896.post-8922406970803251352009-11-08T20:54:00.001+00:002009-11-08T21:01:49.271+00:00Winemaker's grape cakeA few years ago I planted a grape vine against the wall in my garden. At the time I didn't really expect it to do that well, England isn't isn't known for it's grapes after all!<br /><br />I couldn't have been more wrong, it seems that in cold damp England grape vines can thrive, <span class="blsp-spelling-error" id="SPELLING_ERROR_0">mine has</span> gone wild climbing up the wall, over the windows and along the washing line! What's made me really happy is that it's also produced a bumper crop of beautiful purple grapes.<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://public.bay.livefilestore.com/y1pA_Z59PehpjXgdC2rxjvMaKjS6O9c_JdsMNYlBGe-qxONOOI87c8pqx8PQo1I4R5x0VW2s8sQOaW1wcQToGA2Pg/IMG_1231.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 591px; height: 393px;" src="http://public.bay.livefilestore.com/y1pA_Z59PehpjXgdC2rxjvMaKjS6O9c_JdsMNYlBGe-qxONOOI87c8pqx8PQo1I4R5x0VW2s8sQOaW1wcQToGA2Pg/IMG_1231.jpg" alt="" border="0" /></a>Although the grapes were deliciously sweet enough to eat out of hand I'd seen a few recipes for grape cakes that sounded really interesting. We don't really cook with grapes in England so this idea was totally new to me.<br /><br />The recipe I settled on was from <a href="http://www.epicurious.com/"><span class="blsp-spelling-error" id="SPELLING_ERROR_0">Epicurious</span>.com</a> called winemakers grape cake, what really drew me to this recipe was the use of olive oil rather than butter which not only gives the cake a wonderful texture but a delicious flavour too.<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://public.bay.livefilestore.com/y1pgjRQse0lltqgxXh6Zdy8SK40mq3idj_X2B-d9EuWNWFZwEE7aVto7Ai1lb2Z7qDVN7qNS6M_gkqXoF9yP_eqtg/IMG_1242.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 600px; height: 400px;" src="http://public.bay.livefilestore.com/y1pgjRQse0lltqgxXh6Zdy8SK40mq3idj_X2B-d9EuWNWFZwEE7aVto7Ai1lb2Z7qDVN7qNS6M_gkqXoF9yP_eqtg/IMG_1242.jpg" alt="" border="0" /></a>The lived up to all expectations being both perfectly soft and moist but full of flavour too, the little grapes were like bombs of flavour that exploded when you bit into them. A fantastic cake!<br /><br />You can find the recipe <a href="http://www.epicurious.com/recipes/food/views/Winemakers-Grape-Cake-104222">HERE.</a>Unknownnoreply@blogger.com13