tag:blogger.com,1999:blog-58591807974926721992024-02-08T01:30:24.915+00:00Sara's KitchenRecipes from a British-Chinese kitchen, mainly pinched from my parents and 婆婆.Sara's Kitchenhttp://www.blogger.com/profile/16796098937274521941noreply@blogger.comBlogger97125tag:blogger.com,1999:blog-5859180797492672199.post-20485078445475028552020-04-09T13:58:00.002+01:002020-04-09T17:31:18.681+01:00Fried Egg Fried Sandwich<div class="separator" style="clear: both; text-align: center;">
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I don't really want to talk too much about life under lockdown, as everyone is living it and adapting as best they can. I'm glad it's the Easter holidays at the moment, as I am able to take enough time to concentrate on my own children - during term time I felt that horrible guilt about having to shut the door on them and leave them to sort out their own lives and work whilst I battled with mine. It probably took a week or so for us to settle into some sort of routine, and as time goes by I'm watching my children take on more housework, learn to be more resilient and independent and appreciating the time we have together.<br />
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One such day early on was full of lessons, emails from parents and students and many many A-level mock papers to mark. I had about 45 minutes to sort and eat lunch and was reminded of the fried egg fried sandwich that my <span style="background-color: white; font-family: "roboto" , "arial" , sans-serif; font-size: 16px; white-space: nowrap;">婆婆 </span>and mum used to make, which was super tasty, not very healthy but also comforting. My two eldest are now addicts and we have to restrict them to once a week!<br />
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<h4>
Ingredients</h4>
<br />
<ul>
<li>Two slices of bread (I use white processed, as we used to when we were small)</li>
<li>1 egg</li>
<li>Salt and pepper</li>
<li>Ketchup or soy sauce (optional)</li>
<li>Oil for frying</li>
</ul>
<div>
<i><br /></i></div>
<div>
<i>Makes 1 sandwich</i></div>
<div>
<i><br /></i></div>
<h4>
Method</h4>
<div>
<ul>
<li>Heat a couple of spoonfuls of oil in a small wok or frying pan, until it is moving around and beginning to smoke</li>
<li>Crack an egg into the wok and fry it "purse" style (see <a href="http://sarasrecipenotes.blogspot.com/2013/07/fried-purse-eggs.html" target="_blank">here</a> for recipe). I prefer the yolk to remain a little runny, but fry it for as long as you need to - reduce the heat for a more solid yolk and fry for longer</li>
<li>When the egg is sealed on both sides, lift it from the wok and place it on a slice of bread. Add some salt and pepper, and a dash of sauce of your choice if you like (I prefer ketchup)</li>
<li>Place another slice of bread on top of the egg, then place the sandwich back into the wok or frying pan</li>
<li>Fry the bread until it is golden, then using a spatula, lift the sandwich and turn it, frying the other side until it is golden</li>
<li>Remove from the pan, cut in half and serve</li>
</ul>
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<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjfjoczdbQE4R5ngtpUqwWG7Gqa300yD-dexh7DrmbRbR-ENM-jODGIed9E3xfIzwTQmb8fJhtDnKiyLkx21WTgl2NimTmMMConoRnHpqwJbgMmObO6iF9ZLoWznroooU4Q4MlZSk2XCS8/s1600/IMG_6104.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="1200" data-original-width="1600" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjfjoczdbQE4R5ngtpUqwWG7Gqa300yD-dexh7DrmbRbR-ENM-jODGIed9E3xfIzwTQmb8fJhtDnKiyLkx21WTgl2NimTmMMConoRnHpqwJbgMmObO6iF9ZLoWznroooU4Q4MlZSk2XCS8/s320/IMG_6104.JPG" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Fried Egg Fried Sandwich</td></tr>
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<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgJgi32HXXyFgvjHc8s38L-yo5OvbAByi7AcexaPeEMx4UwWo0Oci-uSlZhYnxH2xY_kf9eSCTTjiCVljK7-TlhPruSw8Y13OJnA8t61P_ZRToRelyu3rG6VpI8sCnBMPx3eYz09p9S0tI/s1600/IMG_6103.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="1200" data-original-width="1600" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgJgi32HXXyFgvjHc8s38L-yo5OvbAByi7AcexaPeEMx4UwWo0Oci-uSlZhYnxH2xY_kf9eSCTTjiCVljK7-TlhPruSw8Y13OJnA8t61P_ZRToRelyu3rG6VpI8sCnBMPx3eYz09p9S0tI/s320/IMG_6103.JPG" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Fry the bread until it is golden brown</td></tr>
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<br />Sara's Kitchenhttp://www.blogger.com/profile/16796098937274521941noreply@blogger.com1tag:blogger.com,1999:blog-5859180797492672199.post-54390160300555501762019-07-29T21:47:00.000+01:002019-07-29T22:00:35.900+01:00婆婆's "Spaghetti Bolognese"When I was a child, we pretty much had Chinese food all the time, apart from school lunches. This was due to my 婆婆 (my mum's mum) living with us, who did the cooking in the house. So we would always have a hot meal for lunch and dinner, rice with a selection of dishes. There would always be vegetables and often steamed fish, which I hated and thought of as bony and slimy. I remember her sitting in our lounge with a chopping board at her feet and a cleaver in each hand, mincing meat as we chatted or watched TV. There would also always be leftovers from the previous meal. As children, one of our favourites was when 婆婆 would fry slices of pork luncheon meat (午餐肉), and also open a can of pineapple chunks - that salty and sweet combination with the rice was always a winner.<br />
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We used to get incredibly excited when we had non-Chinese food, as it was a rare occasion. The 婆婆 referred to in the title of this post is actually my mum, so my children's 婆婆. I remember when she used to make us "spaghetti bolognese", as a special treat. It doesn't have much in common at all with a bolognese sauce as we might know it, but it is sweet and comforting. Tonight I recreated it for my family and it brought back a real feeling of nostalgia. I have adapted it a little, mainly because I had four tomatoes to use up. My children cleared their plates and the middle child asked if I could make it more "authentically" next time, using just tomato ketchup and no fresh tomatoes! I'll definitely do this, next time I make it - just follow the recipe, omit the tomatoes and add more ketchup and water if needed.<br />
<br />
<h3>
Ingredients</h3>
<br />
<ul>
<li>4 large, ripe tomatoes</li>
<li>250-300ml tomato ketchup</li>
<li>350g pork mince</li>
<li>1 medium onion, diced</li>
<li>1 bowl of frozen petits pois</li>
<li>2 shakes of worcester sauce</li>
<li>2 shakes of light soy sauce</li>
<li>2 cloves of garlic, peeled and bashed with the flat of a cleaver</li>
<li>2 slices of raw ginger, peeled and bashed with the flat of a cleaver</li>
<li>A pinch of ground white pepper</li>
<li>1 tsp sugar (optional)</li>
<li>2 tbsp sunflower oil for frying</li>
<li>A dash of sesame oil</li>
<li>Water to thin sauce if necessary</li>
<li>Salt to taste (optional)</li>
<li>300-350g dried spaghetti</li>
</ul>
<div>
<i>Serves 5 - 7</i></div>
<div>
<br /></div>
<h3>
Instructions</h3>
<div>
<ul>
<li>Cut a cross into the bottom of each tomato and cover with boiling water. Leave for 10 minutes, then drain and cool. Peel the tomatoes, then de-seed and dice finely.</li>
<li>Heat 2 tbsp of oil in a wok, then add the garlic and ginger. Stir-fry quickly, taking care not to burn</li>
<li>Add the diced onion, increase the heat and stir-fry for a few minutes, until the onion has softened. Add the minced pork and brown it until it is all sealed</li>
<li>Add the worcester sauce, soy sauce and white pepper and mix it in thoroughly. Add the diced tomato and stir-fry for a few minutes. You can remove the garlic and ginger after this stage if you like</li>
<li>Add the tomato sauce to the wok and mix thoroughly. Add a little water to thin the mixture if necessary. Bring to the boil, then cover and simmer for 35-45 minutes, or until the onion has softened. Add sugar if you wish the sauce to be sweeter. </li>
<li>Bring a large pan of salted water to the boil and cook the spaghetti according to the packet instructions</li>
<li>When the spaghetti has 5 minutes to go, add the petits pois to the wok of sauce. Stir the sauce and simmer it for the remaining 5 minutes</li>
<li>Drain the spaghetti when it is cooked, then add it to the wok. Reduce the heat to very low, then add a little sesame oil. Mix the pasta and the sauce thoroughly in the wok. Add salt to taste if you like, at this stage</li>
<li>Serve in warmed dishes</li>
</ul>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhqiHim9z9RyxJya9CnkHOLU-XydPPobLKF8EDk3S4omjmiJq2n0Y-fZ5JSs30M1Avs0owWUaJJd2jlEIANpWVn7t_Z10suHr3zcbhz06gLsQdmaXyVFKzXFm27wi4oO9Hc2KeeB-4oWdM/s1600/IMG_5751.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1200" data-original-width="1600" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhqiHim9z9RyxJya9CnkHOLU-XydPPobLKF8EDk3S4omjmiJq2n0Y-fZ5JSs30M1Avs0owWUaJJd2jlEIANpWVn7t_Z10suHr3zcbhz06gLsQdmaXyVFKzXFm27wi4oO9Hc2KeeB-4oWdM/s320/IMG_5751.JPG" width="320" /></a></div>
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<i><span style="font-size: x-small;">婆婆's "Spaghetti Bolognese"</span></i></div>
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<br />Sara's Kitchenhttp://www.blogger.com/profile/16796098937274521941noreply@blogger.com0tag:blogger.com,1999:blog-5859180797492672199.post-73825340520295276302019-07-06T20:53:00.000+01:002019-07-07T19:55:37.249+01:00Stewed Pork Belly with Beancurd Skin (南乳腐竹炆豬肉)I bought two slices of pork belly, which have been sitting in my freezer for a while. The children don't like it (too fatty), and I can't make <a href="http://sarasrecipenotes.blogspot.com/2013/09/crispy-roast-belly-pork.html" target="_blank">crispy pork belly</a> when it's already been sliced.<br />
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My parents advised me that when cooking the beancurd skin, they achieve that lovely chewy texture by deep-frying the skin after it has been reconstituted, then cooking it slowly for a long time. I usually can't be bothered deep-frying - too messy, too unhealthy and I am left with a huge quantity of tainted oil (which I do reuse, but it takes ages to use up!). I use a heavy-based pan with a frying basket, which makes lifting the ingredients out of the pan far easier. I also deep-fried the pork belly before the slow-cook. The end result was sweet, rich and sticky, with meltingly tender pork contrasting well with the chewy beancurd skin and the sweet petits pois. The sauce was lovely when mixed with rice and the petits pois added a nice, colourful touch to the dish.<br />
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<h3>
Ingredients</h3>
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<ul>
<li>Two slices of pork belly, cut into 1 inch cubes</li>
<li>3-4 lengths of dried beancurd skin (腐竹)</li>
<li>1-2 cubes of fermented red tofu (南乳), plus 3 spoonfuls of the liquid in the jar</li>
<li>1 onion, sliced</li>
<li>2 cloves of garlic, peeled and bashed with the flat of a cleaver</li>
<li>2 slices of raw ginger, peeled and bashed with the flat of a cleaver</li>
<li>2 tbsp Shaoxing rice wine</li>
<li>1/2 teaspoon of granulated sugar</li>
<li>1 tsp dark soy sauce for colour</li>
<li>Frozen petits pois (as many as you like)</li>
<li>Sunflower or vegetable oil for deep-frying</li>
<li>Splash of sesame oil</li>
<li>Water to top up</li>
</ul>
<div>
<i>Serves 4</i></div>
<div>
<i><br /></i></div>
<h3>
Instructions</h3>
<div>
<ul>
<li>Pre-heat the oven to 140 degrees. Wash the pork belly cubes and dry thoroughly on kitchen towel. Half fill a roasting tin with hot water and place the beancurd skin in, until it has softened. Remove the softened beancurd skin and dry thoroughly on kitchen towel</li>
<li>Heat a 3cm depth of cooking oil in a heavy-based pan until bubbles appear on a wooden chopstick which is placed in the oil. When the oil is hot enough, add the pork belly and deep fry for 4 minutes. Remove the pork and place on kitchen towels to absorb some fat. Re-heat the oil and when it is ready, add the beancurd skin, frying for 30 seconds. Remove and place on kitchen towels to absorb some of the oil</li>
<li>Heat a tablespoon of oil in a heavy-based pan over a moderate-high heat. Add the ginger and fry for 1 minute. Add the garlic and continue to stir-fry, making sure it doesn't catch and burn. Add the sliced onions and fry for 1-2 minutes until they begin to soften</li>
<li>Add the fermented red tofu and break it up in the pan. Add the pork belly and beancurd skin, then add 3 spoonfuls of the red liquid and mix thoroughly with the ingredients</li>
<li>Add the Shaoxing wine, sugar and dark soy sauce to the pan, then top up with water until the ingredients are almost, but not quite covered. Mix thoroughly then return to the boil</li>
<li>Transfer to a casserole dish if necessary and put the lid on. Place in the oven for 1hr 30 minutes</li>
<li>Remove from the oven - the sauce should have reduced in the pan, so add a little more water if necessary</li>
<li>Place back on the hob on a low heat and add the petits pois. Stir, cover and cook for a further 3-4 minutes</li>
<li>Remove from the heat and add a splash of sesame oil. Serve with steamed rice</li>
</ul>
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<i><span style="font-size: x-small;">Stewed Pork Belly with Beancurd Skin (南乳腐竹炆豬肉)</span></i></div>
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Sara's Kitchenhttp://www.blogger.com/profile/16796098937274521941noreply@blogger.com0tag:blogger.com,1999:blog-5859180797492672199.post-57877826272850691552019-03-31T10:32:00.000+01:002019-03-31T10:36:13.641+01:00Slow Cooker Barbecue RibsThis dish is a favourite of my middle child, and also his friends. The slow-cooking makes the meat so tender that it falls off the bone, and the top parts of the rib, including the connective tissue, are soft and chewy enough to eat - this is my favourite part!<br />
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I buy <a href="https://www.waitrose.com/ecom/products/waitrose-1-british-free-range-pork-spare-ribs/022951-11175-11176" target="_blank">meaty, free-range ribs from Waitrose</a>, and allow 3-4 ribs per person. A bottle of barbecue sauce, around 300ml will be enough and we are trying various brands.<br />
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In an ideal world I would toast my coriander and cumin seeds in a hot pan, then grind to powder, but ground spices would be a convenient alternative (especially since said middle child smashed my pestle in a fit of scientific curiosity...).<br />
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<h4>
Ingredients</h4>
<div>
<ul>
<li>Approx. 1kg of free-range, meaty pork ribs - allow 3-4 ribs per person</li>
<li>1 bottle of barbecue sauce, approx. 300ml</li>
<li>1 chicken stock cube</li>
<li>1 tsp mustard powder (use mustard paste if not available)</li>
<li>1/2 tsp ground coriander</li>
<li>1/2 tsp ground cumin</li>
<li>1 tsp black peppercorns</li>
<li>2 bay leaves</li>
</ul>
<div>
<i>Serves 3-4</i></div>
</div>
<div>
<i><br /></i></div>
<h4>
Method</h4>
<div>
<ul>
<li>In a bowl, mix approx. 1/3 of the barbecue sauce, the crumbled stock cube, mustard powder, coriander, cumin and peppercorns.</li>
<li>Place the ribs into the slow cooker, then coat them in the barbecue sauce mix so that they are thoroughly covered. Top with enough water to just cover the ribs, then add the bay leaves</li>
<li>Put the slow-cooker on high for approx. 3.5 - 4hrs</li>
<li>Heat the oven to 200 degrees C fan</li>
<li>Line a roasting tin with greaseproof paper, then remove the ribs carefully with a spatula or slotted spoon - be careful to keep the meat on the bone! place the ribs in a single layer in the roasting tin, then pour the remaining barbecue sauce from the bottle over the ribs and use pastry brush or spoon to cover the ribs</li>
</ul>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhks2qhgosYeei7DpSPVuwIMxLWd3YmlJzfNTpQ2qo4YB_1SKVkjNSEi0x42EoqLAmeBrKT0ek9HVJ525NaytwF3TNdNfzDJO6oAzqHmnCKSpkFQQtatTmLGn3W-1nErStEgwn6rotDvtY/s1600/IMG_5434.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1200" data-original-width="1600" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhks2qhgosYeei7DpSPVuwIMxLWd3YmlJzfNTpQ2qo4YB_1SKVkjNSEi0x42EoqLAmeBrKT0ek9HVJ525NaytwF3TNdNfzDJO6oAzqHmnCKSpkFQQtatTmLGn3W-1nErStEgwn6rotDvtY/s320/IMG_5434.JPG" width="320" /></a></div>
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<i><span style="font-size: x-small;">Ribs out of the slow cooker and ready for the oven</span></i></div>
<ul>
<li>Cook in the oven for 20 minutes.</li>
</ul>
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<ul>
<li>Remove from the oven, when the ribs are starting to crisp on the outside. These are lovely, served with rice and stir-fried vegetables. </li>
</ul>
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<i><span style="font-size: x-small;">Barbecue Slow Cooker Ribs</span></i></div>
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Sara's Kitchenhttp://www.blogger.com/profile/16796098937274521941noreply@blogger.com0tag:blogger.com,1999:blog-5859180797492672199.post-80405890569981897402019-03-15T20:37:00.000+00:002019-03-15T20:40:29.568+00:00Minced Pork Vermicelli in Black Bean Sauce (豉汁豬肉粉絲)I've neglected this blog for a few years, having fallen into some mundane "same 10 meals always" routine, and not really had enough time or imagination to think up new dishes.<br />
<br />
Now everyone is a bit older, and a few of them are a bit fussier, whilst others are less fussy, I'd like to revive it whenever I get the chance. We've not been eating enough Chinese food, so I've had a couple of days of cooking relatively simple meals - tonight we had this dish, along with some <a href="http://sarasrecipenotes.blogspot.com/2013/05/steamed-pork-with-salted-eggs.html" target="_blank">steamed pork and salted eggs</a> and some simple boiled vegetables with oyster sauce. i don't cook with the mung bean noodles (also known as glass noodles or cellophane noodles) very often - I find that if I soak them first they tend to fall apart, so I gave these a quick rinse and only dropped them into the dish in the final few minutes of cooking. Middle child, being a noodle monster, loved it.<br />
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<h3>
<b>Ingredients</b></h3>
<br />
<ul>
<li>200g pork mince</li>
<li>1 tsp cornflour</li>
<li>pinch of ground white pepper</li>
<li>1cm cube of fresh ginger, grated</li>
<li>few drops of sesame oil</li>
<li>1 slice of ginger and 1 peeled clove of garlic, bashed with the side of a cleaver</li>
<li>2 x 50g pack of <a href="https://www.tesco.com/groceries/en-GB/products/276846475" target="_blank">mung bean vermicelli</a></li>
<li>1 tbsp <a href="https://uk.lkk.com/products.php?product=black-bean-garlic-sauce" target="_blank">black bean and garlic sauce </a></li>
<li>1/2 tsp sugar</li>
<li>5 leaves from a chinese leaf, chopped into pieces</li>
<li>sunflower or vegetable oil to fry</li>
<li>1 tsp cornflour in 25ml water to thicken (optional)</li>
<li>water</li>
</ul>
<div>
<i>Serves 4-5</i></div>
<div>
<i><br /></i></div>
<h3>
Instructions</h3>
<br />
<ul>
<li>Mix the pork with the corn flour, white pepper and sesame oil. Grate the ginger, then squeeze the juice over the mince and mix well. Cover and leave for an hour if you have time (I left mine overnight)</li>
<li>Rinse the vermicelli in a sieve and set aside</li>
<li>Heat the sunflower oil in a wok until it is "moving" hot but not smoking. Add the slice of ginger and garlic, then stir-fry to flavour the oil</li>
<li>Add the pork mince and stir-fry until browned through. Add the black bean and garlic sauce and sugar then add 100ml water, stir well, lower the heat and cover. Let simmer for 5 minutes</li>
<li>After 5 minutes, add the chinese leaf to the wok. Stir well and add extra water if necessary (the ingredients should not be completely covered but there should be enough water to come about 1/2 way up the ingredients). Cover the wok again and let simmer for another 4 - 5 minutes</li>
<li>When the chinese leaf looks slightly wilted, add the vermicelli to the wok. They will absorb water, so add more water if needed. </li>
<li>When the noodles have lost their opacity, the dish is ready. The vermicelli should be chewy but not too soft. Thicken the sauce with cornflour/water if desired, and remove from the heat. Add a few drops of sesame oil and serve in a warmed dish.</li>
</ul>
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<div style="text-align: center;">
<span style="font-size: x-small;">Minced Pork Vermicelli in Black Bean Sauce (豉汁豬肉粉絲)</span></div>
<br />Sara's Kitchenhttp://www.blogger.com/profile/16796098937274521941noreply@blogger.com0tag:blogger.com,1999:blog-5859180797492672199.post-60844711222811023402016-09-02T23:51:00.000+01:002016-09-03T16:31:53.483+01:00Chicken and Potato (薯仔炆雞)This is my sister's recipe, and it's delicious! We had a big dim sum lunch in Liverpool today and I came home minus one child, who has decamped to my parents' house for a bit of peace and quiet. Give the lack of vegetables in today's diet, this went some way to redressing the balance. The boys had it with rice and half a corn on the cob. We also managed to make a dent in the glut of potatoes from the garden.<br />
<br />
I tried to adapt this recipe previously, with my <a href="http://sarasrecipenotes.blogspot.co.uk/2013/11/slow-cooked-chicken-with-chestnut-and.html" target="_blank">slow-cooked chicken, chestnut and potatoes (栗子薯仔炆雞)</a>, but I prefer this version, which only takes 20-25 minutes of cooking time. Using floury potatoes instead of waxy potatoes leads to a natural thickening of the sauce without needing to use cornflour. I was tempted to add chick peas, which would have also gone down well.<br />
<br />
One child is a bit fussy about chicken (breast meat only unless drumsticks are involved - I hope it doesn't last long!). For reasons of taste and cost, my preferred meat would be from the thigh, so use an equivalent weight of whichever you prefer.<br />
<br />
<b>Ingredients</b><br />
<br />
<ul>
<li>2 chicken breasts or equivalent weight of thigh meat, diced into 2-3cm chunks</li>
<li>50ml light soy sauce</li>
<li>100-125ml Shaoxing rice wine (or use dry sherry as a substitute)</li>
<li>1 1/2 tsp sugar</li>
<li>1/2 tsp five-spice powder</li>
<li>A pinch of ground white pepper</li>
<li>2 slices of ginger, peeled and bashed with the flat of a cleaver</li>
<li>1 large clove of garlic, peeled and bashed with the flat of a cleaver</li>
<li>3 shallots, peeled, halved and sliced finely</li>
<li>1 large carrot, peeled and cut into 1cm chunks</li>
<li>3-4 medium sized floury potatoes, peeled and cut into 3-4cm chunks</li>
<li>A handful of frozen petits pois</li>
<li>Approx 100ml water to top up</li>
<li>1 tbsp vegetable oil for frying</li>
<li>A couple of drops of sesame oil</li>
</ul>
<div>
<i>Serves 3-4</i></div>
<div>
<br /></div>
<div>
<b>Instructions</b></div>
<div>
<ul>
<li>Prepare the liquid mix. Add the light soy, Shaoxing rice wine, sugar, five spice and white pepper to a jug and mix to combine. Put to one side</li>
<li>Put 1 tbsp of sunflower oil into a wok or pan and heat over a medium-high heat. Add the ginger and stir-fry quickly for 30 seconds, coating the sides of the pan in oil</li>
<li>Add the garlic and stir-fry quickly for a few moments, then add the shallots. Stir-fry until the shallots soften - be careful not to let them catch and burn</li>
<li>Add the chicken and stir-fry to seal. When the chicken is sealed, add the carrots and potatoes and stir the ingredients to mix.</li>
<li>Add the liquid mixture to the pan then top up with water - the liquid should over no less than 80% of the ingredients, but do not cover completely</li>
<li>Bring the pan to a boil, then reduce the heat and cook for 20 minutes at a gentle boil.</li>
<li>After 20 minutes, add the petits pois and stir. You will see the potato start to break up and thicken the sauce. Replace the lid and boil gently for another 3-4 minutes</li>
</ul>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhVt27p2I0AFLyFCWXvM2g_R6jqFcAzeNt-6keCy0dVjluE86CaFMFWxFTl9RcDcgjAEal0JIM4z47KieBY2TOohJ_xHBmyCjGxobk-g2WWsOBcQ-iZlptbI9aUer827e6BO0cw9ZawpPg/s1600/IMG_1566.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhVt27p2I0AFLyFCWXvM2g_R6jqFcAzeNt-6keCy0dVjluE86CaFMFWxFTl9RcDcgjAEal0JIM4z47KieBY2TOohJ_xHBmyCjGxobk-g2WWsOBcQ-iZlptbI9aUer827e6BO0cw9ZawpPg/s320/IMG_1566.JPG" width="320" /></a></div>
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<div>
<br /></div>
<ul>
<li>Remove the pan from the heat and add a few drops of sesame oil for flavouring. Stir and serve immediately with rice</li>
</ul>
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi65mlvj4SEZrA7XrVB3V1ASIFh5btmtL9WuQq3pmqar-Q-nCFGaR5F6cekgo41BPOK3QvSGTAmevvKA3S1q7mbk3aaPk6dzOg04YZ0hY0fycVeIZ61dF52GGqsNNe8MhXGt89rxiUC3v0/s1600/IMG_1568.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi65mlvj4SEZrA7XrVB3V1ASIFh5btmtL9WuQq3pmqar-Q-nCFGaR5F6cekgo41BPOK3QvSGTAmevvKA3S1q7mbk3aaPk6dzOg04YZ0hY0fycVeIZ61dF52GGqsNNe8MhXGt89rxiUC3v0/s320/IMG_1568.JPG" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Chicken and Potato (薯仔炆雞)</td></tr>
</tbody></table>
<div>
<br /></div>
</div>
Sara's Kitchenhttp://www.blogger.com/profile/16796098937274521941noreply@blogger.com0tag:blogger.com,1999:blog-5859180797492672199.post-4006882399672879492016-08-31T22:35:00.000+01:002016-08-31T22:35:30.901+01:00Carrot and Ginger Soup with Butter BeansI made this soup for lunch. We have been away for 6 days so this was really a case of:<br />
<br />
<ol>
<li>What is going off in the fridge?</li>
<li>How can I get more vegetables into the kids?</li>
<li>How can I stop being so boring in the kitchen? Can I make something different?</li>
</ol>
<div>
I found a bag of shallots that my parents had left in the fridge, and half a bag of carrots that really needed to be used. Fresh, grated ginger gives this soup a zing that lifts it, and the shallots (ordinarily I would consider using onions in soup) gave a lovely sweetness.</div>
<div>
<br /></div>
<div>
I added butter beans before liquidising the soup to thicken, but I also warmed whole butterbeans in the final dish for my middle child, who hunts out the almonds like treasure, when I make Chinese soup. Adding whole butter beans is entirely optional - the little one made faces and picked them all out, but finished what was left in his bowl. Grilled cheese on bagels was the accompaniment of choice.</div>
<div>
<br /></div>
<div>
The butter makes the soup quite rich - for a lighter version, use olive oil.</div>
<div>
<br /></div>
<div>
<b>Ingredients</b></div>
<div>
<ul>
<li>4-5 smallish carrots, approx. 300-350g</li>
<li>25g butter (or use olive oil for a lighter soup)</li>
<li>A small piece of fresh ginger, approx. 1cm cubed</li>
<li>3 shallots</li>
<li>400ml chicken stock (I used one Kallo Organic chicken stock cube), or vegetable stock</li>
<li>2 tbsp ready to use butter beans, drained and rinsed - for liquidising</li>
<li>(Optional) 100g ready to use butter beans for adding whole to soup</li>
<li>Salt and pepper to season</li>
</ul>
<div>
<i>Serves 3</i></div>
</div>
<div>
<i><br /></i></div>
<div>
<b>Instructions</b></div>
<div>
<ul>
<li>Peel the carrots and chop roughly. Peel the shallots and chop roughly</li>
<li>Melt the butter in a heavy-based pan over a medium heat. When it starts to just bubble, add the shallots and stir to coat. Continue to heat and stir for 2-3 minutes to soften the shallots</li>
<li>Peel the ginger and grate finely. Add the ginger to the shallots and stir for a minute. Add the carrots and continue to stir for 3-4 minutes</li>
<li>Add the chicken stock and bring the mixture to the boil. Reduce the heat to a gentle boil, put a lid on the pan and cook for 25 minutes</li>
<li>Add 2 tbsp cooked, drained butter beans to the pan and cook for a further 5 minutes</li>
<li>Remove the pan from the heat and liquidise with s stick blender. Add seasoning if necessary</li>
<li>(Optional) Return the pan to the heat, add a few more spoonfuls of butter beans and warm through</li>
<li>Serve in warmed bowls</li>
</ul>
</div>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiwUUz1lkBjJJKpfAxpVE0hCd-lFMA0tgBF2f3pPKlg7X_8ybmqtehCWwQjzy87_kEDBYUJ3Bd9UrA3HsUH2-fxvojBWwy0d4g_FFEFcPwB1gboRtlsdtgVV54ZswNQnvgPkoRKB0gRMFM/s1600/IMG_1565.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiwUUz1lkBjJJKpfAxpVE0hCd-lFMA0tgBF2f3pPKlg7X_8ybmqtehCWwQjzy87_kEDBYUJ3Bd9UrA3HsUH2-fxvojBWwy0d4g_FFEFcPwB1gboRtlsdtgVV54ZswNQnvgPkoRKB0gRMFM/s320/IMG_1565.JPG" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Carrot and Ginger Soup with Butter Beans</td></tr>
</tbody></table>
<div>
<b><br /></b></div>
Sara's Kitchenhttp://www.blogger.com/profile/16796098937274521941noreply@blogger.com0tag:blogger.com,1999:blog-5859180797492672199.post-46602942638726848452016-08-24T00:00:00.003+01:002016-08-24T00:06:02.159+01:00Basic Macaroni CheeseThis macaroni cheese has been requested twice in the past week. It is a very basic recipe, and there are many things that could liven it up, for example:<br />
<div>
<ol>
<li>Addition of crispy bacon or soft buttery leeks to the pasta mixture</li>
<li>Use of other cheeses in your sauce</li>
<li>Sprinkling breadcrumbs over the top of the macaroni cheese and baking till crisp</li>
<li>A scrape of fresh nutmeg to the cheese sauce</li>
<li>Infusing your milk by heating gently with chopped carrot, onion, celery, black peppercorns and bay leaf, then letting it cool for 30 minutes before straining</li>
</ol>
<div>
It's a current favourite of my children and their friends, and I keep it fairly simple, but tasty. I find that the vital piece of equipment for making the sauce smooth and glossy is a silicone balloon whisk. It gets right into the edges of the saucepan without scraping any of the surface off it! It can feel a bit daunting when making the roux for the first time, especially as you add the first amounts of milk. Make sure you give the flour enough time to cook in the butter and don't panic when the whole lot thickens as you begin to add the milk! Just keep whisking and it should loosen up again.</div>
</div>
<div>
<br /></div>
<div>
I love Colman's mustard powder on roasties and in a white sauce. You would think it would get up your nose like the English mustard paste, but used in sparing quantities, it lends a subtle interest to the sauce.</div>
<div>
<br /></div>
<div>
<b>Ingredients</b></div>
<div>
<ul>
<li>500g dried macaroni</li>
<li>1 pint of milk</li>
<li>70g of butter</li>
<li>4 heaped tbsp plain flour</li>
<li>1 level teaspoon of Colman's mustard powder</li>
<li>A pinch of ground white pepper</li>
<li>A big handful (approx. 80g) of grated cheddar cheese, plus extra to sprinkle on top</li>
</ul>
<div>
<i>Serves 5 - 6</i></div>
</div>
<div>
<i><br /></i></div>
<div>
<b>Instructions</b></div>
<div>
<ul>
<li>Pre-heat the oven to 180 degrees fan. Bring a large pan of salted water to the boil</li>
<li>In a separate pan, melt the butter over a gentle/medium heat. When it has melted, add the flour and whisk until completely combined (it's ok if the butter bubbles, but don't let it burn). Continue to whisk for a minute or two to let the starch cook</li>
</ul>
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<div>
<br /></div>
<ul>
<li>Add the milk a little at a time, continuing to whisk continuously. the mixture will thicken and solidify. Continue to whisk, only adding more milk when the previous amount has completely absorbed into the roux. If you add too much milk at this stage, the sauce will become lumpy</li>
</ul>
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<div>
<br /></div>
<ul>
<li>Eventually the sauce will loosen and become easier to handle. You can increase the heat a little at this stage, but be careful not to let the sauce boil.</li>
</ul>
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<div>
<br /></div>
<ul>
<li>Add the macaroni to the pan of boiling water and stir, to stop it from sticking. Cook the macaroni for <i>half</i> of the time indicated on the packet e.g. if cooking time is 12 minutes, cook the macaroni for 6 minutes (at this stage you will be working with two pans - stirring the pasta and adding/whisking the sauce)</li>
</ul>
<div>
<div>
<i>If the sauce is too thick, continue to add milk until you reach the desired consistency.</i></div>
<div>
<i>If the sauce is too thin, combine a teaspoon of plain flour with a small quantity (say 25ml) of milk and add to the sauce, repeating until you reach the desired consistency. You will need to increase the heat to almost boiling point to activate the additional starch.</i><br />
<i><br /></i>
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<i><br /></i></div>
</div>
<ul>
<li>When all of the milk has been added to the sauce, add the grated cheese and whisk until fully melted into the sauce</li>
<li>Drain the macaroni and place in a baking tray. Pour over the sauce, ensuring all of the macaroni is covered and bake in the oven for 20 minutes</li>
</ul>
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<div>
<br /></div>
<ul>
<li>Remove the tray from the oven and add grated cheese on top. Return to the oven for a further 15 minutes</li>
</ul>
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<div>
<br /></div>
<ul>
<li>Remove the finished bake. Serve in warmed dishes with a simply-cooked green vegetable such as broccoli, green beans or spinach</li>
</ul>
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<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiGdz5nQdEPU6GUeQwPIJl2TgmiFhNrR8386aNT0gOhkz8Z-mDasm36svDx9yxhZcFSwxpWRQM3Mb8wREn5KxLuSeJ9gzHXC_2nbV8V0pMhQWOMFGbbJ9UzI3AbfrMgvVARoIoApwpiya4/s1600/IMG_1460.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiGdz5nQdEPU6GUeQwPIJl2TgmiFhNrR8386aNT0gOhkz8Z-mDasm36svDx9yxhZcFSwxpWRQM3Mb8wREn5KxLuSeJ9gzHXC_2nbV8V0pMhQWOMFGbbJ9UzI3AbfrMgvVARoIoApwpiya4/s320/IMG_1460.JPG" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Basic Macaroni Cheese</td></tr>
</tbody></table>
<div>
<br /></div>
</div>
<div>
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Sara's Kitchenhttp://www.blogger.com/profile/16796098937274521941noreply@blogger.com0tag:blogger.com,1999:blog-5859180797492672199.post-77579988828029767572016-08-22T23:07:00.000+01:002016-08-22T23:32:25.745+01:00Linguine with Beef Rib in Red Wine SauceIt's been 10 months since I last posted! During that time, I have completed my teaching induction year, gained a whole load of experience, not seen my family as much as I should have and reverted to same old, same old, boring meals. Mother's guilt - doing it all and feeling not particularly good at any of it. Still, my students have made progress, my family still love me and we've had a wonderful, chilled-out summer break.<br />
<br />
Today I defrosted a pack of beef ribs which had been lurking in the freezer for a few months. In 2002 my then boyfriend booked a trip to Tuscany as a Valentine's gift. All of my friends were convinced he would propose (he didn't, even when we were on a bridge in Florence!). What sticks in my mind is the meal that our hosts cooked for us on the first night - pappardelle with hare. The sauce had been cooked in red wine for several hours and was just sublime.<br />
<br />
I would have liked pappardelle with this dish, but one look at the queues into the shopping centre were enough to convince me that linguine would be fine. The beef rib is cooked in a slow-cooker and falls apart in a meltingly delicious way. I was worried that the chilli kick would be too much for the children, but on tasting the sauce they opted for it over yesterday's rather failed sweet and sour chicken. Even though the notoriously fussy little one had declared it his "favourite dish ever".<br />
<br />
The beef is cooked in a slow-cooker but would be fine in a covered pan in an oven at around 120 degrees. If you aren't fond of heat, leave the chilli out.<br />
<br />
<b>Ingredients</b><br />
<br />
<ul>
<li>2 beef ribs, approx. 500g</li>
<li>1 carrot</li>
<li>3 shallots</li>
<li>1-2 sticks of celery</li>
<li>80ml red wine</li>
<li>1 tbsp tomato puree</li>
<li>1 tsp dried mixed herbs</li>
<li>2 cloves of garlic, peeled and finely chopped</li>
<li>1 red chilli</li>
<li>Ground black pepper to season</li>
<li>Vegetable oil for frying</li>
<li>Drizzle of extra virgin olive oil</li>
<li>350-400g linguine pasta (or use tagliatelle or pappardelle)</li>
</ul>
<div>
<i>Serves 3-4</i></div>
<div>
<i><br /></i></div>
<div>
<b>Method</b></div>
<div>
<ul>
<li>Dry the beef ribs on kitchen towels and season with black pepper</li>
<li>Peel the shallots, cut into half and then slice into semi-circles</li>
<li>Peel the carrot and dice finely and dice the celery. Using a sharp knife, perforate the skin of the chilli once or twice so that it doesn't inflate and explode during cooking</li>
<li>In a bowl, mix the red wine, tomato puree and dried mixed herbs</li>
<li>Heat 1 tbsp vegetable oil in a pan until very hot. Add the beef ribs, browning well on all sides. Remove from the pan and place into the slow cooker</li>
<li>Add the wine/puree/herb mixture and the chilli to the slow cooker and cook on low for 4 1/2 hours</li>
</ul>
<div>
<div class="separator" style="clear: both; text-align: center;">
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<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiG-Vj6LE9Dxbk37o6zqB3ZBKn2y2L4XEi_AHia60Q_NMcV8498PIuZfBnVFwKqPCcV4yQe4Gr8UnVmt1hMKEPJgUr0fxowPfARzDHi6Eg5AySio5mn0zcpQZENuvtm7P7W4HcP66fU7_Q/s1600/IMG_1426.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiG-Vj6LE9Dxbk37o6zqB3ZBKn2y2L4XEi_AHia60Q_NMcV8498PIuZfBnVFwKqPCcV4yQe4Gr8UnVmt1hMKEPJgUr0fxowPfARzDHi6Eg5AySio5mn0zcpQZENuvtm7P7W4HcP66fU7_Q/s320/IMG_1426.JPG" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Browned ribs with wine mixture in the slow cooker</td></tr>
</tbody></table>
<br /></div>
<ul>
<li>Heat the beef fat left in the pan gently and add the garlic. Bubble the garlic in the pan for a minute, taking care not to let it catch and burn</li>
<li>Add the shallots to the pan, increase the heat to medium and stir for 1 minute to coat and soften</li>
<li>Add the celery and carrots to the pan and stir for 2 minutes</li>
<li>Add the vegetable mixture to the slow-cooker, cover and continue to heat on slow for a further 1 1/2 hours</li>
</ul>
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjwNrltPGrqA4-pipE-h6tc5-SyBMfxtSisleaQQ4nPW16SdeIko9hApXVe1XYoHks3YWaUFGLG_QoQkZL6JKaQmR7qgdJIo085RjaS0tAvWcft1_mNL2rPTLmF8kJlmiTjQFiv5o_EAT8/s1600/IMG_1430.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjwNrltPGrqA4-pipE-h6tc5-SyBMfxtSisleaQQ4nPW16SdeIko9hApXVe1XYoHks3YWaUFGLG_QoQkZL6JKaQmR7qgdJIo085RjaS0tAvWcft1_mNL2rPTLmF8kJlmiTjQFiv5o_EAT8/s320/IMG_1430.JPG" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Adding the vegetables to the slow cooker</td></tr>
</tbody></table>
<div>
<br /></div>
<ul>
<li>When the sauce is ready, remove the chilli and the ribs. Discard the chilli and the bones and shred the meat with a fork, removing any tough or sinewy bits</li>
<li>Return the meat to the slow-cooker and mix well</li>
</ul>
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg30fKO-6MgQzcSUbRxzO9H2jppeW7PHZzk3IlHHnbuHXiolRe1vC1kiDBBxyQA0RJ_aW3l4kARsRPFT7flD5MwZWyV_P2KLmYX1Dw1_UzJQzTZSPRV2FENEUuHYAivM4pIJxKK1i0pwek/s1600/IMG_1431.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg30fKO-6MgQzcSUbRxzO9H2jppeW7PHZzk3IlHHnbuHXiolRe1vC1kiDBBxyQA0RJ_aW3l4kARsRPFT7flD5MwZWyV_P2KLmYX1Dw1_UzJQzTZSPRV2FENEUuHYAivM4pIJxKK1i0pwek/s320/IMG_1431.JPG" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">The finished sauce - just add the pasta and a bit of extra virgin olive oil!</td></tr>
</tbody></table>
<div>
<br /></div>
<ul>
<li>Cook 75-100g per person of linguine, according to pack instructions. When al dente, drain the pasta in a colander. Return to the pan, add the sauce and 1 tsp of extra virgin olive oil and mix well</li>
<li>Serve immediately on warmed plates</li>
</ul>
</div>
</div>
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<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi0B_lmceK69fMxNzhtvxQ73xWGqeWhvE6gsjpMLzGj2MyVENuB2seVrCN29rYMi88NOIQzM4enUewHNhaCZ1wRxcA9_HAlcddnu_ST4ohUdyhaGJLeblGv4x6R6NAw9Z5kC5h3Qh_JtXQ/s1600/IMG_1437.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi0B_lmceK69fMxNzhtvxQ73xWGqeWhvE6gsjpMLzGj2MyVENuB2seVrCN29rYMi88NOIQzM4enUewHNhaCZ1wRxcA9_HAlcddnu_ST4ohUdyhaGJLeblGv4x6R6NAw9Z5kC5h3Qh_JtXQ/s320/IMG_1437.JPG" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Linguine with Beef Rib in Red Wine Sauce</td></tr>
</tbody></table>
Sara's Kitchenhttp://www.blogger.com/profile/16796098937274521941noreply@blogger.com0tag:blogger.com,1999:blog-5859180797492672199.post-1413170103661803862015-10-18T21:59:00.001+01:002019-07-29T22:03:53.361+01:00American Banana LoafGiven that I have been making this with the kids every weekend for the past half term, I thought it was probably worth a mention - I have lifted it word for word from the <a href="http://www.amazon.co.uk/Good-Housekeeping-Cookery-Book-Companion/dp/1843401150" target="_blank">Good Housekeeping Cookery Book</a> and really, there are no tweaks needed at all! The recipe is unbelievably easy, and has been going into the children's snack boxes every day (apart from the middle, who prefers cheese and biscuits, like his mum). I use a loaf tin liner to make the whole process even easier.<br />
<br />
You'll need a food processor - I've not tried it without so can't guarantee what the results might be like.<br />
<br />
<h4>
Ingredients</h4>
<ul>
<li>225g (8oz) plain flour</li>
<li>1 tsp bicarbonate of soda</li>
<li>1/2 tsp cream of tartar</li>
<li>100g (3 1/2 oz) butter, plus extra to grease</li>
<li>175g (6oz) golden caster sugar</li>
<li>1 tsp lemon juice</li>
<li>3 tbsp. milk</li>
<li>2 bananas, about 300g (11 oz), peeled</li>
<li>Finely grated zest of one lemon</li>
<li>2 medium eggs, beaten</li>
<li>1/2 tsp vanilla extract</li>
<li>Golden granulated sugar, to dredge</li>
</ul>
<div>
<i>Makes 10 slices (allegedly, we must be slicing them thick!)</i></div>
<div>
<br /></div>
<div>
<h4>
Instructions</h4>
</div>
<ul>
<li>Put the flour, bicarbonate of soda and cream of tartar into a food processor and pulse to mix. Add the butter and whizz until the mixture resembles breadcrumbs. Add the sugar and whizz briefly</li>
<li>Mix the lemon juice and milk together in a jug and leave to stand for 1 minute. Grease and base-line a 900g (2lb) loaf tin</li>
<li>Mash the bananas in a bowl, then stir in the lemon zest, eggs, milk mixture and vanilla extract. Add to the food processor and whizz until combined</li>
<li>Pour the mixture into the loaf tin, dredge with granulated sugar and bake at 180 degrees C (160 degrees fan oven) for 1 1/4 hours or until risen and golden, and a skewer inserted into the centre comes out clean</li>
</ul>
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEia0OZyYFPfhUUk7PraURVAv9ahvuxzBX0dAxroAJd__qlRNlQpCYGE-aPXRNJy70t-wuWDCUw8WicClN_eXZmw4FWt3ytPiLOgifMyfoQBHUc481iofKYl7hAj1b4DxyotpxUDquFezAc/s1600/DSC03525.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="213" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEia0OZyYFPfhUUk7PraURVAv9ahvuxzBX0dAxroAJd__qlRNlQpCYGE-aPXRNJy70t-wuWDCUw8WicClN_eXZmw4FWt3ytPiLOgifMyfoQBHUc481iofKYl7hAj1b4DxyotpxUDquFezAc/s320/DSC03525.JPG" width="320" /></a></div>
<div>
<br /></div>
<ul>
<li>Leave in the tin for 5 minutes, then turn out onto a wire rack to cool. Cut into slices to serve</li>
</ul>
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiClmI5wNJTElgT2Xi1PjMC5nHy6PZdad6A92gk8u6jxx_C8rE_y-Pliyvv_-NxtK6GFc4egT3J-MC81kx9CAdimmBGzdboFeuUJ7gdZqppfKoFsKk2tDMiop4osO6hxwxBdveWdg1dA-Y/s1600/DSC03526.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="213" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiClmI5wNJTElgT2Xi1PjMC5nHy6PZdad6A92gk8u6jxx_C8rE_y-Pliyvv_-NxtK6GFc4egT3J-MC81kx9CAdimmBGzdboFeuUJ7gdZqppfKoFsKk2tDMiop4osO6hxwxBdveWdg1dA-Y/s320/DSC03526.JPG" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">American Banana Loaf</td></tr>
</tbody></table>
<div>
<br /></div>
<div>
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Sara's Kitchenhttp://www.blogger.com/profile/16796098937274521941noreply@blogger.com0tag:blogger.com,1999:blog-5859180797492672199.post-45862311004812261932015-08-28T18:00:00.000+01:002015-08-28T18:00:04.073+01:00Linguine with Fresh Tomato and Mozzarella SauceUsing fresh rather than cooked tomatoes brings a lightness to a pasta dish, which seems appropriate in these dying days of summer. The freshness of the tomatoes and torn basil, accompanied by some serious olive oil and generosity of seasoning, makes this a tasty lunch or light supper.<br />
<br />
<h4>
Ingredients</h4>
<ul>
<li>5-6 ripe tomatoes</li>
<li>1/2 a clove of garlic, peeled and crushed</li>
<li>Good quality extra virgin olive oil</li>
<li>Salt and freshly ground black pepper</li>
<li>Handful of fresh basil leaves, torn</li>
<li>100g Mozzarella cheese, cut into 1cm cubes</li>
<li>(Optional) 100g bacon lardons</li>
<li>300g dried linguine</li>
</ul>
<em>Serves 3 - 4</em><br />
<br />
<h4>
Instructions</h4>
<ul>
<li>Peel the tomatoes by scoring a cross in the bottom of each tomato, then covering with boiling water. After 5 minutes, drain the water and replace with cold water. Peel the tomatoes, remove the seeds and chop finely (try to avoid too much liquid in the mixture by scraping out the seeds as much as you can). Place the chopped tomatoes into a bowl</li>
<li>Add 2 - 3 good slugs of good quality extra virgin olive oil to the tomatoes, then add the garlic and season well with salt and pepper. Stir to combine, then leave the flavours to mix for at least 30 minutes</li>
<li>Cook 300g of dried linguine in well-salted, boiling water according to the instructions on the packet. </li>
<li>(Optional) In the meantime, add a tablespoon of oil to a frying pan, heat until moderately hot and fry the bacon lardons until crispy and golden, then drain on kitchen paper and keep warm in a low oven</li>
<li>Drain the linguine when cooked and set to one side. Add the tomato mixture to the warm pan and heat through gently for 2-3 minutes. Add the linguine to the pan and mix well to combine</li>
<li>Transfer the linguine in warmed dishes. Top each dish with cubes of mozzarella, bacon lardons (optional) and torn basil leaves. Serve immediately</li>
</ul>
<br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh0E4fAoP8W2b0OoRh_SMtN5rmZbfJB9CNQokZr70rzYXhieph1PlsKpH5npmvnAsWDa4BMXWU5ClqPkbp-0mJAlMOzz-ncHerazxfe4bBFOxggCCbTAqZxnGsPABkMX64qaOvAWVD7HMM/s1600/DSC03439.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="213" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh0E4fAoP8W2b0OoRh_SMtN5rmZbfJB9CNQokZr70rzYXhieph1PlsKpH5npmvnAsWDa4BMXWU5ClqPkbp-0mJAlMOzz-ncHerazxfe4bBFOxggCCbTAqZxnGsPABkMX64qaOvAWVD7HMM/s320/DSC03439.JPG" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Linguine with Fresh Tomato and Mozzarella Sauce</td></tr>
</tbody></table>
<br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjKOtojCCKnNvfHXyVJtOSEz19RLgBFkq9m9fBusBn8_ze3FH3ZrCiXvlZi-HT5EvruhyObe9LxZzrA_YtUi1DcwsqZeb5IpD384vy02IGIyD-ZlBc1Jr5A9njokbYnGXOFnTbXcct6XQc/s1600/DSC03442.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="213" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjKOtojCCKnNvfHXyVJtOSEz19RLgBFkq9m9fBusBn8_ze3FH3ZrCiXvlZi-HT5EvruhyObe9LxZzrA_YtUi1DcwsqZeb5IpD384vy02IGIyD-ZlBc1Jr5A9njokbYnGXOFnTbXcct6XQc/s320/DSC03442.JPG" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">(including crispy bacon lardons)</td></tr>
</tbody></table>
<br />
<br />
<ul>
</ul>
Sara's Kitchenhttp://www.blogger.com/profile/16796098937274521941noreply@blogger.com0tag:blogger.com,1999:blog-5859180797492672199.post-84012655584706910762015-08-27T22:37:00.000+01:002015-08-28T01:15:29.336+01:00Jam TartsI wondered whether or not to write up a post for something as humble and simple as a jam tart but we made the jam and we made the pastry, so I thought it was worth sharing. Of course jam tarts can be made with ready-made pastry and jam and to be honest, I don't think my children would have noticed any difference! However, as an exercise in family harmony, this worked well. <br />
<br />
The children loved picking the strawberries (we went to <a href="http://www.bellisbrothers.co.uk/pick-your-own/" target="_blank">Bellis Brothers</a> in Wrexham), so much so that I ended up spending many of the following evenings frantically washing, hulling, chopping and freezing (for smoothies) and making copious vats of jam. I was instructed to make "enough to last us until next summer, Mummy!". At the rate they hoover up jam, I'm not sure that's been possible!<br />
<br />
The one batch of jam that my husband made didn't set properly, and I found that this was perfect for jam tarts, also for drizzling over yoghurts or adding to porridge or rice pudding.<br />
<br />
I used the recipe for jam from the back of the <a href="http://www.silverspoon.co.uk/products/baking-and-cooking/preserving-sugars/jam-sugar" target="_blank">Silver Spoon jam sugar</a> packet, and adapted the recipe for the sweet tart pastry from the <a href="http://www.amazon.co.uk/Good-Housekeeping-Cookery-Book-Companion/dp/184340592X" target="_blank">Good Housekeeping Cookery Book</a>.<br />
<br />
<h4>
Ingredients</h4>
<i>Strawberry Jam</i><br />
<ul>
<li>900g strawberries, washed</li>
<li>1kg jam sugar (I used Silver Spoon and followed the recipe on the back of the packet)</li>
<li>A knob of butter</li>
</ul>
<div>
<i>Makes approx. 1.5kg jam</i></div>
<div>
<br /></div>
<div>
<i>Pastry</i></div>
<ul>
<li>225g plain flour</li>
<li>A pinch of salt</li>
<li>150g fridge-cold butter, cut into pieces</li>
<li>2 tbsp caster sugar</li>
<li>1 egg yolk</li>
<li>3 tbsp cold water</li>
</ul>
<div>
<i>Makes approx. 15 jam tarts</i></div>
<div>
<i><br /></i></div>
<h4>
Instructions</h4>
<div>
<i>To make the jam:</i></div>
<ul>
<li>Wash and sterilise 6 jam jars and their lids by placing them into an oven at Gas Mark 3 (170 degrees C) for 20 minutes. Leave for 10 minutes, then they are ready to be filled</li>
<li>Hull the strawberries, and blend to a puree (I used a stick blender), or mash with a potato masher</li>
<li>Place the strawberries into a heavy-based saucepan and add the entire packet of jam sugar</li>
<li>Begin to heat the mixture gently, stirring continuously with a wooden spoon until the sugar is dissolved completely</li>
<li>Add a knob of butter and increase the heat, continuing to stir the mixture, until the jam reaches a rolling boil, the bubbles rise and cannot be stirred down with a spoon</li>
<li>Start timing and boil for <b>4 minutes only</b>, whilst continuing to stir (the steam gets very hot so be careful)</li>
<li>Remove from the heat, then pour or ladle into the sterilised jars. Screw the lids on tightly and leave overnight to cool completely.</li>
</ul>
<div>
<i></i><br />
<i>To make the pastry:</i></div>
<ul>
<li>Sift the flour and salt into a food processor, then add the cubed butter. Switch the food processor on, and run until the mixture resembles fine breadcrumbs. Add the sugar and pulse to mix</li>
<li>Tip the pastry mixture into a large bowl</li>
<li>Mix the egg yolk with 3 tbsp cold water, then add to the dry ingredients and mix with a round-bladed knife to a dough</li>
<li>Knead gently until just smooth. Wrap the pastry in clingfilm them leave to rest in the fridge for 30 minutes. </li>
<li>If you find that the pastry is a little crumbly when you come to roll it out, pour a little sunflower or vegetable oil into the palms of your hands and rub together. knead the pastry again gently, to incorporate the oil into the dough</li>
</ul>
<div>
<br /></div>
<div>
<i>To make the jam tarts:</i></div>
<ul>
<li>Remove the pastry from the fridge. Break off around 1/3 of the dough and place the rest under a damp towel. Lightly oil the surfaces of a cupcake tin</li>
<li>Lightly flour a surface and rolling pin, and roll out the pastry to a thickness of approx. 3-4mm</li>
<li>Using a crinkle cutter, radius approx. 80mm, cut rounds of pastry and press into the cupcake tin</li>
<li>Add 1-2 tsp of jam to each tart - do not overfill as the jam will boil up during baking</li>
<li>Bake the tarts in a preheated oven at 180 degrees fan for approx. 15-20 minutes, until the pastry is golden</li>
<li>Remove from the oven and leave to rest in the tin for 5 minutes, before turning out onto a wire rack to cool completely</li>
</ul>
<div>
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjWCD-gBHQL4pBNGOv_LXx1mVuUpNAdjZnyR0rL1m6nQQLDBk-x8KMgkRe8UGk2cMRrK9QIOJPNYfsUPzppY6zFGxXiURfx3VBO2Fw9Nepm63BJkDrlfqL3yLGRVdujAfSgZezGRchqFuo/s1600/DSC03351.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="213" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjWCD-gBHQL4pBNGOv_LXx1mVuUpNAdjZnyR0rL1m6nQQLDBk-x8KMgkRe8UGk2cMRrK9QIOJPNYfsUPzppY6zFGxXiURfx3VBO2Fw9Nepm63BJkDrlfqL3yLGRVdujAfSgZezGRchqFuo/s320/DSC03351.JPG" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Jam Tarts</td></tr>
</tbody></table>
<span id="goog_949271078"></span><span id="goog_949271079"><br /></span></div>
<div>
<br /></div>
<span id="goog_1798831430"></span><span id="goog_1798831431"><br /></span>
<br />
<h4>
</h4>
Sara's Kitchenhttp://www.blogger.com/profile/16796098937274521941noreply@blogger.com0tag:blogger.com,1999:blog-5859180797492672199.post-69664417441565038962015-05-12T21:47:00.001+01:002015-05-12T21:47:47.226+01:00Roast Asparagus with Sweet Pepper and ChorizoI think asparagus is one of my favourite vegetables of all, and buy it as often as I can when it comes into season. We have wonderful local asparagus at <a href="http://churchfarm.org.uk/" target="_blank">Church Farm</a> and <a href="http://www.hawardenestate.co.uk/" target="_blank">Hawarden Estate</a>. <br />
<br />
Asparagus works well when it is cooked for a very small amount of time, so that it retains its crunch and vibrancy. I start to panic when I buy it, but don't get the chance to cook it so it sits in the fridge for a few days.<br />
<br />
In this recipe, I've roasted it with wonderful sweet pointed peppers, complemented with the smokiness of chorizo sausage. The oil is released from the chorizo into the baking tray, and can be mopped up with potatoes, bread or pasta. The dish is incredibly easy to make, and would work well just on its own, or as a side with some grilled meat.<br />
<h4>
</h4>
<h4>
Ingredients</h4>
<ul>
<li>250g asparagus</li>
<li>1 sweet pointed red pepper</li>
<li>Approx. 10 thin slices of chorizo, sliced on the diagonal</li>
<li>Salt and pepper to taste</li>
<li>Some really good quality extra virgin olive oil</li>
</ul>
<em>Serve 2 as a side, or 1 greedy asparagus lover</em><br />
<em></em><br />
<h4>
Instructions</h4>
<ul>
<li>Pre-heat the oven to 180 degrees fan</li>
<li>Wash the asparagus and trim the woody bases</li>
<li>Cut around the stalk of the sweet pepper, then pull out the stalk and seeds. Slice into thin rounds, on the diagonal</li>
<li>Lay the asparagus in a baking tray. Scatter over the slices of pepper, then tuck the chorizo slices in between.</li>
<li>Season with salt and pepper and pour over 2-3 generous glugs of best quality extra virgin olive oil</li>
</ul>
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEimoslmMwOXyTa0fgSfALKIOM1RE-YkIPSwPpXANTTtYybPUC1fvoBZ5WDq3YKuLO7Rtxp1bE-aBiPka9nci87Sa_1AsZJSkYoOPHME2pk4rusud9RlE4URYF5H6E8xChnFKFgDW-ZPLVA/s1600/DSC02542.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="213" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEimoslmMwOXyTa0fgSfALKIOM1RE-YkIPSwPpXANTTtYybPUC1fvoBZ5WDq3YKuLO7Rtxp1bE-aBiPka9nci87Sa_1AsZJSkYoOPHME2pk4rusud9RlE4URYF5H6E8xChnFKFgDW-ZPLVA/s320/DSC02542.JPG" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Tuck the chorizo slices between the pepper and the asparagus</td></tr>
</tbody></table>
<br />
<ul>
<li>Put the baking dish into the oven and roast for 8-10 minutes, until the chorizo is beginning to crisp up and the peppers have charred and softened</li>
<li>Remove from the oven and serve immediately</li>
</ul>
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjkIkKVWpZQ86UabjgbgMMhF1JTfSDqzJCh6ojQKhMxsWo2gc3zhcO5YW_Ljv4b7cYkzsTbibc2yh-TyNTfHk2zGYC9fAG3AeybG1NdnUwIB2aOMmEQu6BWa0C4qX0oWWUW8TPIpvfJJWg/s1600/DSC02545.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="213" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjkIkKVWpZQ86UabjgbgMMhF1JTfSDqzJCh6ojQKhMxsWo2gc3zhcO5YW_Ljv4b7cYkzsTbibc2yh-TyNTfHk2zGYC9fAG3AeybG1NdnUwIB2aOMmEQu6BWa0C4qX0oWWUW8TPIpvfJJWg/s320/DSC02545.JPG" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Roast asparagus with sweet pepper and chorizo</td></tr>
</tbody></table>
Sara's Kitchenhttp://www.blogger.com/profile/16796098937274521941noreply@blogger.com0tag:blogger.com,1999:blog-5859180797492672199.post-83060462087494019702015-05-03T21:08:00.000+01:002015-05-03T21:08:30.816+01:00Garlic and Rosemary Roasted New PotatoesThis accompaniment is very easy with practically no effort involved! You can use any waxy potato.<br />
<br />
<h4>
Ingredients</h4>
<ul>
<li>3-5 new potatoes per person</li>
<li>3-4 cloves of garlic</li>
<li>2-3 sprigs of rosemary, cut into 3cm lengths</li>
<li>3-4 big glugs of olive oil</li>
<li>Salt and pepper</li>
</ul>
<em>Serves 4-6</em><br />
<h4>
</h4>
<h4>
Instructions</h4>
<ul>
<li>Pre-heat the oven to 190 degrees</li>
<li>Wash and scrub the potatoes, and cut the larger ones in half (mine tend to be 3-4 cm across)</li>
<li>Using the flat of a cleaver or a rolling pin, bash the cloves of garlic once to break, but leave in the skin</li>
<li>Bash the rosemary springs to bruise them slightly</li>
<li>Add the potatoes, garlic and rosemary to a roasting dish and season generously with salt and ground black pepper (it doesn't matter if the potatoes are not all in a single layer). Pour over 3-4 big glugs of olive oil and stir to mix. </li>
<li>Roast the potatoes for 20-25 minutes depending on the size. Stir them periodically to brown evenly</li>
</ul>
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhh7khLLeZQKVNiJlKIWIeLARCH7AkJLcLkOOuUU9nR4qrQe2aAWRTS4JfchRty8PUl140eWWb_7qxop8te7M2x_OSO6upAKx_wTCmJUeCGCX2dusQNl6DpcNLT4832Q2HdIS4fkgpmb5I/s1600/DSC02473.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhh7khLLeZQKVNiJlKIWIeLARCH7AkJLcLkOOuUU9nR4qrQe2aAWRTS4JfchRty8PUl140eWWb_7qxop8te7M2x_OSO6upAKx_wTCmJUeCGCX2dusQNl6DpcNLT4832Q2HdIS4fkgpmb5I/s1600/DSC02473.JPG" height="213" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Halfway through cooking, turn the potatoes</td></tr>
</tbody></table>
<ul>
<li>When the potatoes are cooked through, remove from the heat and serve immediately</li>
</ul>
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj4TOzZPqzCsj9dhaId-Yho7Z1X54TYzqCIzPV3C2YRkTJygQ8vfKQD47yeKg7obyJkwQlUmxAtR78MnTK4KlTEInBEV0TxN7T0IvJrEmJjE7eD-5-H5wd3MaDZTy-TItdWT-P_Od8guaw/s1600/DSC02481.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj4TOzZPqzCsj9dhaId-Yho7Z1X54TYzqCIzPV3C2YRkTJygQ8vfKQD47yeKg7obyJkwQlUmxAtR78MnTK4KlTEInBEV0TxN7T0IvJrEmJjE7eD-5-H5wd3MaDZTy-TItdWT-P_Od8guaw/s1600/DSC02481.JPG" height="213" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Garlic and Rosemary Roasted New Potatoes</td></tr>
</tbody></table>
Sara's Kitchenhttp://www.blogger.com/profile/16796098937274521941noreply@blogger.com0tag:blogger.com,1999:blog-5859180797492672199.post-57779836658504534602015-05-03T17:55:00.000+01:002015-05-03T17:55:37.780+01:00Slow-Cooker Chick Peas with Tomato and ChorizoThese chick peas were supposed to be part of a vegetable curry, but like most grand plans on this training year, fell by the wayside. This dish is a "chuck it all in and turn it on" type of meal, save for soaking and boiling the chick peas first. If you can't be bothered with that, then just buy a couple of tins and reduce the amount of cooking time (I'm guessing a couple of hours in the slow cooker would be enough).<br />
<br />
I bought a <a href="http://www.lakeland.co.uk/13662/Lakeland-Brushed-Chrome-15-Litre-Slow-Cooker" target="_blank">tiny slow cooker from Lakeland Limited</a> with some birthday vouchers, which is the perfect size for one meal and which I cooked this dish in. It could easily be done on the hob or in the oven as an alternative.<br />
<br />
<h4>
Ingredients</h4>
<ul>
<li>A very large handful of dried chick peas (I think this was about 600-700g when reconstituted)</li>
<li>10 - 12 slices of chorizo</li>
<li>6 ripe tomatoes (they must be ripe!)</li>
<li>1 tablespoon of tomato puree</li>
<li>2 shallots</li>
<li>3-4 big glugs of extra virgin olive oil</li>
<li>1/2 tsp Knorr chicken powder (optional)</li>
<li>1 bay leaf</li>
<li>1 tsp dried mixed herbs (rosemary, oregano, thyme, marjoram)</li>
<li>Salt and pepper</li>
<li>Fresh basil leaves to garnish</li>
</ul>
<em>Serves 4-6 as an accompaniment</em><br />
<br />
<h4>
Instructions</h4>
<ul>
<li>Soak the chick peas over night, then drain, place in a pan and cover with water. Bring to a rolling boil and boil for 15 minutes</li>
<li>Peel the shallots and slice into thin rings</li>
<li>Score a cross in the bottom of each tomato and cover with boiling water, then leave for 5-10 minutes. Remove the tomatoes from the water, peel off the skin and dice the tomatoes</li>
<li>Add the chick peas, shallots, chorizo, mixed herbs, chicken powder, tomatoes, tomato puree, bay leaf, mixed herbs and 3 large glugs of olive oil to the slow cooker. Season generously with salt and ground black pepper and mix thoroughly</li>
<li>Switch the slow cooker onto high and cook for 4-5 hours, stirring occasionally</li>
</ul>
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgARuQPU4tlTT_zjAJ7OyQctnknLlk49eyQnRVhq60luCAFII7jLIsj05FKmTAz8z-WKUW5_Jr_Qr3_lVmc_EerpJUqH3t-ABu7NdbFnyJTyzWJ14WMKyCOe_gwIUlRV21eySEAj2FxHkw/s1600/DSC02472.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgARuQPU4tlTT_zjAJ7OyQctnknLlk49eyQnRVhq60luCAFII7jLIsj05FKmTAz8z-WKUW5_Jr_Qr3_lVmc_EerpJUqH3t-ABu7NdbFnyJTyzWJ14WMKyCOe_gwIUlRV21eySEAj2FxHkw/s1600/DSC02472.JPG" height="213" width="320" /></a></div>
<br />
<ul>
<li>Remove from the heat, drizzle over some fresh olive oil, garnish with fresh basil leaves and serve immediately</li>
</ul>
<br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiQurhz5xr1lQ5F9-GxrFWQUa_59gOozVHVsbVjv8IV4LEuEc6j2sG-81kl5r7vh9VsedSFH0XrpkCsmX5eKCx-kofk6nQD_QSTTuzVIplMboDayCTXxCg6zxLWhn9tsQ03yIb7ptZbhZ8/s1600/DSC02479.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiQurhz5xr1lQ5F9-GxrFWQUa_59gOozVHVsbVjv8IV4LEuEc6j2sG-81kl5r7vh9VsedSFH0XrpkCsmX5eKCx-kofk6nQD_QSTTuzVIplMboDayCTXxCg6zxLWhn9tsQ03yIb7ptZbhZ8/s1600/DSC02479.JPG" height="213" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Slow-Cooker Chick Peas with Tomato and Chorizo</td></tr>
</tbody></table>
Sara's Kitchenhttp://www.blogger.com/profile/16796098937274521941noreply@blogger.com0tag:blogger.com,1999:blog-5859180797492672199.post-76403942440052276412015-05-02T23:34:00.000+01:002015-05-03T00:05:48.393+01:00Lemon and Basil Griddled Sea BreamTonight my eldest asked me what was for dinner then sighed immediately, saying "let me guess.... rice, am I right?"<br />
<br />
She would have been right, as I had been to the fishmonger in the morning and bought a sea bream, intending to steam it with dried lily flowers, cloud ear fungus and soy sauce, but following this little exchange, I decided to indulge her.<br />
<br />
I remember many years ago going to a restaurant called <a href="http://www.lemonia.co.uk/" target="_blank">Lemonia</a> with my big sister, where we sat close to Bob Hoskins. We had a lovely dish of griddled sardines, fragrant with lemons and olive oil and I wanted to try and replicate this. In fact, I think there are few things in life nicer than tucking into a big plate of really fresh, griddled fish with a big wedge of lemon, some decent company and preferably a sea view.<br />
<br />
We ended up sharing this dish of griddled sea bream, some slow-cooked chick peas with chorizo and tomato and garlic and rosemary roasted potatoes. The eldest made pizza using this <a href="http://www.tesco.com/groceries/Product/Details/?id=279320574" target="_blank">Cook Italian pizza kit</a> from Tesco, which was better than I had expected it to be!<br />
<br />
Last year on our holiday to Tuscany, I visited a local producer (<a href="http://www.lacintasenese.com/frantoio.html" target="_blank">Novo Frantoio</a>) and horrified my husband by returning with a 3 litre can of olive oil (I had packed light intentionally). Here it is:<br />
<br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi6m7NPenhbV7t1k4QYR8asdqgGfRT23uwlPrVL1NlYIA8GPI3R1fdoVA-MloIEhg6viVJQbemWiHlHit_pmHXi9jognXXvNIi71wWHIwm_GVcoJKN0gQW1EazAoh_rJorEPjq8PJr_t9o/s1600/DSC02482.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi6m7NPenhbV7t1k4QYR8asdqgGfRT23uwlPrVL1NlYIA8GPI3R1fdoVA-MloIEhg6viVJQbemWiHlHit_pmHXi9jognXXvNIi71wWHIwm_GVcoJKN0gQW1EazAoh_rJorEPjq8PJr_t9o/s1600/DSC02482.JPG" height="320" width="213" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Ridiculously tasty olive oil</td></tr>
</tbody></table>
Words cannot even begin to describe how delicious and beautiful this oil is! I am already starting to worry what I will do when it runs out!<br />
<br />
<h4>
Ingredients</h4>
<ul>
<li>1 sea bream, gutted and scaled</li>
<li>1/2 lemon, cut into slices</li>
<li>Grated zest of 1/2 a lemon</li>
<li>Salt</li>
<li>Ground black pepper</li>
<li>3-4 sprigs of fresh basil</li>
<li>Plenty of extra virgin olive oil</li>
</ul>
<em>Serves 1, or can be shared as part of a bigger meal</em><br />
<br />
<h4>
Instructions</h4>
<ul>
<li>Wash the bream and pat dry with kitchen towels. Using a sharp knife, slash each side three times, taking care not to cut through the bone</li>
<li>Sprinkle salt and pepper inside the cavity of the fish, then stuff with 3-4 slices of lemon and 2-3 sprigs of fresh basil leaves</li>
<li>Place the fish in a dish and pour over extra virgin olive oil to coat the fish. Sprinkle freshly ground black pepper on each side, then leave in the fridge for 20-30 minutes to marinate if you have time</li>
<li>Heat a griddle or frying pan until very hot. Remove the fish from the fridge and sprinkle salt over both sides, before adding to the griddle. Using a spatula, press down on the fish periodically and griddle for 6-7 minutes on one side</li>
</ul>
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgw7TfrwxHV80Jj6D_wDZzT54BvcqwPAco9kvdyH0ilHC0uurpJXTImII0YT0ImWybhzxt5y30uo3P_YJ_aM-LkZpxOry__jgI85UPTWWDfSXSRIKlJPbQUJc_Gp4oFPKuPsgZ2YONBDQQ/s1600/DSC02475.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgw7TfrwxHV80Jj6D_wDZzT54BvcqwPAco9kvdyH0ilHC0uurpJXTImII0YT0ImWybhzxt5y30uo3P_YJ_aM-LkZpxOry__jgI85UPTWWDfSXSRIKlJPbQUJc_Gp4oFPKuPsgZ2YONBDQQ/s1600/DSC02475.JPG" height="213" width="320" /></a></div>
<br />
<br />
<ul>
<li>Carefully lift the fish with a spatula (I use two) and turn over. Griddle on a high heat for a further 6-7 minutes, or until the flesh turns opaque throughout</li>
<li>Remove the fish from the heat and place on a warmed serving dish. Add the freshly grated lemon zest to the fish and pour the oil from the pan over the fish. Add a little fresh olive oil, then garnish with a few fresh basil leaves</li>
<li>Serve immediately</li>
</ul>
<br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhul7tUwrQHjVXPRMJInxPKGaBO8ZnDv9NuyptYB7NzLt0adnfhlUyyVqqLPJVvzL4zEgTvkut8ktPDrARHCvzOWJ6FYsVnEsOXPbsXlrot5FaAS5J7nowzN7LYRDrlMsHrgKJnuuwmwLg/s1600/DSC02477.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhul7tUwrQHjVXPRMJInxPKGaBO8ZnDv9NuyptYB7NzLt0adnfhlUyyVqqLPJVvzL4zEgTvkut8ktPDrARHCvzOWJ6FYsVnEsOXPbsXlrot5FaAS5J7nowzN7LYRDrlMsHrgKJnuuwmwLg/s1600/DSC02477.JPG" height="213" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Lemon and Basil Griddled Sea Bream</td></tr>
</tbody></table>
Sara's Kitchenhttp://www.blogger.com/profile/16796098937274521941noreply@blogger.com0tag:blogger.com,1999:blog-5859180797492672199.post-89381183128077875902015-02-09T21:16:00.002+00:002015-05-03T00:22:24.233+01:00Butternut Squash, Spinach and Mushroom LasagneTo be honest, I don't know why I cooked this (apart from the fact that it's delicious). It is a faff and a half, and if I tried putting spinach and mushrooms (and in the middle child's case, white sauce) in front of the children, there would be an outcry of "eeeeeewwwww! Vom!"..... which would inevitably end in someone being sent to their room and a big old strop from me. You see, I mind much less if they don't like something that has taken about 5 minutes to put together, but when it has taken an arsenal of kitchen equipment and hours to prep all of the separate components then.... well....<br />
<br />
For this reason, I've made the lasagne in two separate, smaller dishes, one of which I've given to a friend. It's a really tasty vegetarian lasagne, a little bit sophisticated and would be a good dish for entertaining. Personally, I preferred it without the goat's cheese, but my husband disagreed. To be honest, I'd rather just grate some cheddar over the top!<br />
<br />
I've added a very small amount of dried, crushed chillies when roasting the butternut squash, which works well with the sweetness of the squash and the earthy flavours of the spinach and mushroom.<br />
<h4>
</h4>
<h4>
Ingredients</h4>
<ul>
<li>1 butternut squash</li>
<li>1x 250g box of chestnut mushrooms (or use oyster/shiitake if you are feeling indulgent)</li>
<li>1 x 200g bag of spinach</li>
<li>Dried lasagne sheets</li>
<li>(Optional) 25g goat's cheese (I used Kidderton Ash, you might prefer something milder), or use grated cheddar</li>
<li>30g butter</li>
<li>A pinch of grated nutmeg</li>
<li>2 tbsp olive oil for frying mushrooms</li>
<li>2 tsp dried mixed herbs (oregano, thyme, rosemary, marjoram and optional crushed chillies)</li>
<li>2-3 tbsp grated parmesan cheese</li>
<li>Salt and ground black pepper to taste</li>
</ul>
<em><strong>For the tomato sauce:</strong></em><br />
<ul>
<li>1 clove garlic, peeled and crushed</li>
<li>2 x 400g tins chopped tomatoes in juice</li>
<li>1 tsp dried mixed herbs (oregano, thyme, rosemary, marjoram)</li>
<li>1/2 tsp red wine vinegar</li>
<li>1 tbsp tomato puree</li>
<li>1 red chilli</li>
<li>1/2 tsp sugar</li>
<li>Ground black pepper to season</li>
<li>1 tbsp olive oil</li>
</ul>
<em><strong>For the white sauce</strong></em><br />
<ul>
<li>40g butter</li>
<li>2 dessert spoons of plain flour</li>
<li>Approx. 2/3 - 3/4 pint milk</li>
</ul>
<em>Serves 4 - 6</em><br />
<h4>
</h4>
<h4>
Instructions</h4>
<strong><em>(Roasting the butternut squash)</em></strong><br />
<ul>
<li>Pre-heat the oven to 190 degrees fan</li>
<li>Slice the butternut squash into quarters lengthways. Place skin-side down on a baking tray, then sprinkle salt, ground pepper and dried mixed herbs over the top. Drizzle with olive oil, then place in the oven and cook for 35 minutes until the squash is softened and browned. Remove from the heat and let cool</li>
</ul>
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiWDlHIQERe5oAfX2rX3s2fELGaUQdzYXfkC-tYoCZgowwnZSTaGPsOfP5YWNNYBQHwfHuunnC9bfhq6rT0KHnOYUCs2pa7N37Jfm920II6hDrSvtqS2fEqwEztbkz6bduXUKEVodwklaw/s1600/DSC02046.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiWDlHIQERe5oAfX2rX3s2fELGaUQdzYXfkC-tYoCZgowwnZSTaGPsOfP5YWNNYBQHwfHuunnC9bfhq6rT0KHnOYUCs2pa7N37Jfm920II6hDrSvtqS2fEqwEztbkz6bduXUKEVodwklaw/s1600/DSC02046.JPG" height="213" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Yummy roasted butternut squash</td></tr>
</tbody></table>
<br />
<strong><em>(Making the tomato sauce)</em></strong><br />
<ul>
<li>Meanwhile, make the tomato sauce. Heat the olive oil very gently in a heavy-based pan, and add the crushed garlic. Let it bubble very gently for a minute or two to infuse the oil - do not let it catch and burn, as this will make the sauce bitter</li>
<li>Add the tinned tomatoes, tomato puree, dried mixed herbs, red wine and sugar. Using a sharp knife, pierce the chilli a couple of times so that it doesn't explode. Add the chilli to the pot and give several turns of the pepper mill. Mix well to combine</li>
<li>Heat the tomato sauce until it is bubbling, then reduce the heat, put a lid on the pan and simmer for 45 minutes until all of the flavours have infused. When the sauce has cooled down, remove the chilli and discard</li>
</ul>
<strong><em>(Preparing the spinach and the mushrooms)</em></strong><br />
<ul>
<li>Rinse the spinach and drain. Heat 30g butter in a heavy-based pan until bubbling. Add the spinach to the pan, then grate over some black pepper and add some salt. Add a pinch of freshly grated nutmeg, then stir rapidly until the leaves are just wilted. Remove from the heat</li>
<li>Slice the mushrooms finely. Add 2 tbsp. olive oil to a heavy-based pan and heat the oil until it begins to move. Add the mushrooms and a good pinch of black pepper, than stir-rapidly until the mushrooms are coated in oil and slightly browned. Remove from the heat</li>
</ul>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgVlAl8eakGrKjNjBsmDYw2jE73e1QVst4ZuxFxQ0gQZ6PUic_8edOJvYyRZCQB1GZBUG0NxN9hs4tK2zencnl0fSRyPbMUlTCEnaTREhn-V9uiSenGifeL4WhtLUcGnbY36Rli_tsM3t8/s1600/DSC02047.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgVlAl8eakGrKjNjBsmDYw2jE73e1QVst4ZuxFxQ0gQZ6PUic_8edOJvYyRZCQB1GZBUG0NxN9hs4tK2zencnl0fSRyPbMUlTCEnaTREhn-V9uiSenGifeL4WhtLUcGnbY36Rli_tsM3t8/s1600/DSC02047.JPG" height="213" width="320" /></a></div>
<strong><em></em></strong><br />
<strong><em>(Assembling the lasagne)</em></strong><br />
<ul>
<li>When the butternut squash is cool enough to touch, take a quarter and place it skin-side down onto a chopping board. With a sharp knife, remove the skin from the narrow end, and peel as much as you can away. Don't worry if you can't peel much.</li>
<li>With the skin-side on the board, slice the butternut squash into slices 3-4mm thick. Peel the skin away gently with the knife as you cut towards the board.</li>
<li>Place a few spoonfuls of the tomato sauce into the base of a baking dish, so that the base is just covered. Arrange slices of butternut squash across the bottom of the dish, then scatter over some sliced mushrooms and spinach. Top with a layer of dried lasagne sheets, then repeat, layering the lasagne as you go. Finish with a layer of lasagne sheets, then spread any remaining tomato sauce over the top</li>
</ul>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhXTYYREwor3KjQ1_-rM85SrKxNvDA6Th2OTLk842MAYetAri5eJV0nPhVeUzKDYk30vE2_-IqTau_b3XIF0pqvElaTvDd4Ye5HtiIjJHbb4XGUX3Mcp-6gdl77nc5Q6x1EZmQ3toDMpVE/s1600/DSC02050.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhXTYYREwor3KjQ1_-rM85SrKxNvDA6Th2OTLk842MAYetAri5eJV0nPhVeUzKDYk30vE2_-IqTau_b3XIF0pqvElaTvDd4Ye5HtiIjJHbb4XGUX3Mcp-6gdl77nc5Q6x1EZmQ3toDMpVE/s1600/DSC02050.JPG" height="213" width="320" /></a></div>
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<br />
<em><strong>(Making the white sauce)</strong></em><br />
<ul>
<li>Gently melt 40g butter in a heavy-based pan until it starts to bubble. Add 2 heaped dessert spoons of plain flour, and whisk into the butter. Keep whisking for a minute or two, to allow the flour to cook</li>
<li>Add the milk a splash at a time to the pan, whilst whisking continuously. Don't worry that the roux goes solid.... it will loosen eventually! Keep adding the milk and whisking, until the sauce resembles custard in its consistency. I find that a silicone whisk works well at getting rid of any lumps. Add salt and pepper if desired</li>
</ul>
<strong><em>(Baking the lasagne)</em></strong><br />
<ul>
<li>Using a ladle, spread the white sauce evenly over the lasagne, until the sheets are completely covered. Dot the top of the lasagne with cubed goat's cheese or grated cheddar and finish with a light dusting of grated parmesan</li>
</ul>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiamp0kWVNOheFyCm2lymtIj-WPTlYo234XD614xh3IfOeiYf7kgriwJrvCcB0eFqCDYGAO1WMylobwEvFUDq5ugBBFgWDLFhz7sjGkzP8oA2zx0VHA5u2Ae2ZPFgEaYEq-HBgFql-evoc/s1600/DSC02053.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiamp0kWVNOheFyCm2lymtIj-WPTlYo234XD614xh3IfOeiYf7kgriwJrvCcB0eFqCDYGAO1WMylobwEvFUDq5ugBBFgWDLFhz7sjGkzP8oA2zx0VHA5u2Ae2ZPFgEaYEq-HBgFql-evoc/s1600/DSC02053.JPG" height="213" width="320" /></a></div>
<br />
<ul>
<li>Bake in the oven at 195 degrees for 35 minutes, or until the lasagne is piping hot throughout. Remove from the oven and serve immediately. Would be nice with a peppery green salad to cut through the richness</li>
</ul>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhCujgylP8f2TzVOQA5wp5x_G9_zynJ2GunL94lDNdwtcX8ksDmMujrAcYFEO_sNgcHFLEofxTY3v0KemqDoOFM4i76H740OfAQ8O9JJcKGpMlNBkU3P-2gYF_1jgpjm3ra88kqV_9sync/s1600/DSC02056.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhCujgylP8f2TzVOQA5wp5x_G9_zynJ2GunL94lDNdwtcX8ksDmMujrAcYFEO_sNgcHFLEofxTY3v0KemqDoOFM4i76H740OfAQ8O9JJcKGpMlNBkU3P-2gYF_1jgpjm3ra88kqV_9sync/s1600/DSC02056.JPG" height="213" width="320" /></a></div>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhQ0ZuxxjRzY_UX7ydWweaEEf_xo3hz2vqNcToNk_u8o86K371Bz5HfNJgkzTwE5-KftrE-HNTDNOoQcW4nh9kShxQP5lPeGs9GRPqDaKDC3vsEo3z7U9c4E5aWOwxvAmFmjKDZh1rPE3Y/s1600/DSC02059.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhQ0ZuxxjRzY_UX7ydWweaEEf_xo3hz2vqNcToNk_u8o86K371Bz5HfNJgkzTwE5-KftrE-HNTDNOoQcW4nh9kShxQP5lPeGs9GRPqDaKDC3vsEo3z7U9c4E5aWOwxvAmFmjKDZh1rPE3Y/s1600/DSC02059.JPG" height="213" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Butternut Squash, Spinach and Mushroom Lasagne</td></tr>
</tbody></table>
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<ul>
</ul>
Sara's Kitchenhttp://www.blogger.com/profile/16796098937274521941noreply@blogger.com0tag:blogger.com,1999:blog-5859180797492672199.post-43253206595127022842015-01-31T23:25:00.002+00:002015-01-31T23:25:40.726+00:00Tomato Fish PieMy middle child has a real aversion to creamy, white sauces which unfortunately means that there are several dishes that I don't make at the moment. I can sympathise - he is a miniature version of me, and I would be sick as a child if anyone tried to make me eat anything which was too heavy on the dairy. How things have changed!<br />
<br />
Normally I would make a fish pie with a white sauce, but tonight I decided to try using a tomato sauce. I used a sauce that was packed with vegetables, but had been liquidised till smooth. If you are short of time, just use a shop-bought sauce. I would have added chopped fresh parsley to the sauce as well, if I didn't suspect it would send him running for the hills!<br />
<br />
We ate this with sprouts fried with bacon, but only because this was what was in the fridge. Spinach would be a lovely accompaniment, as would broccoli, runner beans or peas.<br />
<h4>
</h4>
<h4>
Ingredients</h4>
<ul>
<li>Approx. 340g fish pie mix (salmon, smoked haddock and cod, dice into 2-3 cm cubes - you can add prawns or vary the fish)</li>
<li>1 large carrot, diced</li>
<li>1 large onion, diced</li>
<li>1 stick celery, diced</li>
<li>2 x 400g tins of chopped tomatoes</li>
<li>2 cloves of garlic, crushed or finely chopped</li>
<li>1 tsp dried mixed herbs (oregano, thyme, rosemary)</li>
<li>1 red chilli</li>
<li>Olive oil for frying</li>
<li>1/2 tsp red wine vinegar</li>
<li>3-4 large, floury potatoes such as maris piper</li>
<li>A few tablespoons of sweetcorn kernels (tinned or fresh is fine)</li>
<li>30-40g butter</li>
<li>A splash of milk</li>
<li>Salt and pepper to season</li>
</ul>
<em>Serves 4-5</em><br />
<h4>
</h4>
<h4>
Instructions</h4>
<ul>
<li>Make the tomato sauce. Add the olive oil to a large, heavy-based saucepan and heat very gently</li>
<li>Add the crushed garlic and let it bubble gently for a minute to infuse the oil. Do not let the garlic catch and burn</li>
<li>Add the diced onions and increase the heat to moderate. Stir the onions in the oil for a minute or two until glossy, then add the carrots and celery. Stir for a further minute or two, then add the tinned tomatoes, red wine vinegar, mixed herbs and 6-8 good turns of the pepper mill. Mix well and bring to a simmer</li>
<li>Using a knife or skewer, poke a couple of holes into the chilli and place it in the tomato sauce. Cover and simmer for 45 minutes</li>
</ul>
<br />
<ul>
<li>While the sauce is simmering, make the mashed potato. Peel the potatoes and cut into 3-4 cm dice. Place in a pan and cover with cold water</li>
<li>Bring the water to the boil, then boil gently for 15-20 minutes, or until the potatoes are soft</li>
<li>Drain the potatoes and return to the pan. Mash the potatoes roughly, then add the butter, milk and salt and pepper to taste. Continue to mash until smooth</li>
</ul>
<br />
<ul>
<li>Remove the chilli from the sauce and liquidise until smooth</li>
<li>Add the sweetcorn kernels and mix into the sauce</li>
</ul>
<br />
<ul>
<li>Pre-heat the oven to 190 degrees fan. Place the fish pie mix into a baking dish, then pour over the tomato sauce (you will have made more than you need, aim for the sauce to only just reach the top of the fish). Mix the fish and sauce together, then arrange evenly in the base of the dish</li>
<li>Using a tablespoon, place the mash on top of the fish. Start from the outside, working your way to the centre of the dish (this will stop the sauce from spilling over the sides of the dish) until the mash is heaped fairly evenly over the fish</li>
<li>Using a fork, score and roughen up the surface of the mash to get a lovely crunchy topping</li>
<li>(Optional) Add a couple of dots of butter or grated cheese over the top of the mash</li>
<li>Place in the oven and cook for 40 minutes until the fish is cooked through</li>
<li>Serve with green vegetables, simply cooked</li>
</ul>
<br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgKyLzXCOG1GPIIccwxeLvmp5wK39sgkbF_NvZH2BB0Y-UGL4XO9qEjFegvKxgFjCDOTR2LrqvmA0_I8oeXGqY6Bl16pzqareaOhT37B9rf0IfBd4KkI-NsGgdBWqxY8_E0wF_ropr_IF4/s1600/DSC02042.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgKyLzXCOG1GPIIccwxeLvmp5wK39sgkbF_NvZH2BB0Y-UGL4XO9qEjFegvKxgFjCDOTR2LrqvmA0_I8oeXGqY6Bl16pzqareaOhT37B9rf0IfBd4KkI-NsGgdBWqxY8_E0wF_ropr_IF4/s1600/DSC02042.JPG" height="213" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Tomato Fish Pie</td></tr>
</tbody></table>
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<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhtaBR88jTS6XQHIG2F4D5DHSnhuAJ0WmQI3nkcFEoQR6SYSkaxdCgqnv5GtrrWLfMUsPCP1Sn10R_Af-ka7ve5Lv-wBwLYNcQNgzo3jbvNiwBn7P_JYzZm37DMu9lP7Ap8a2aDG7dU-Ko/s1600/DSC02043.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhtaBR88jTS6XQHIG2F4D5DHSnhuAJ0WmQI3nkcFEoQR6SYSkaxdCgqnv5GtrrWLfMUsPCP1Sn10R_Af-ka7ve5Lv-wBwLYNcQNgzo3jbvNiwBn7P_JYzZm37DMu9lP7Ap8a2aDG7dU-Ko/s1600/DSC02043.JPG" height="213" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Tomato Fish Pie with Stir-Fried Sprouts and Bacon</td></tr>
</tbody></table>
Sara's Kitchenhttp://www.blogger.com/profile/16796098937274521941noreply@blogger.com0tag:blogger.com,1999:blog-5859180797492672199.post-38301112374968868692014-09-26T22:04:00.002+01:002014-09-26T22:04:28.599+01:00Bucatini with Beef MeatballsMy middle child doesn't have friends over to play often, due to crazy logistics this year for the children, and us parents. Sometimes it feels as if we are ruled by the schedule of (particularly my eldest's) various extra-curricular activities, but a few friends have assured me that this happens in their households too. This year, we are starting him on some of the same classes as his sister, and next year I hope that everything will become easier when they are (hopefully) all at the same school.<br />
<br />
This is the last week that I will be home relatively early (early enough to do school pick-up), so we have taken a few days to have his friends around to play. On Tuesday I did egg-fried rice, which didn't go down too well (and I hate sending a child home without being sure that they are full), so I found out in advance what today's guest likes eating. It turns out he loves meatballs, so I procrastinated until 10pm last night, then got on with it.<br />
<br />
Whilst the sauce was cooking, I found out that our guest wasn't a fan of vegetables ("I don't eat them"). But he did say he ate pasta sauce, so once the sauce was cooked, I took a stick blender to it and pureed it all. The smooth texture of the sauce worked well with the meatballs, so I'll probably continue to puree in the future.<br />
<br />
I normally prefer to use a combination of pork and beef for meatballs, but didn't remember to defrost any pork. These meatballs are easy to make and cook, and freeze well for a standby dinner.<br />
<br />
Middle child, despite cleaning his plate (save one meatball, which was snaffled by his sister), protested that the meatballs were not as nice as the ones served in the school canteen!<br />
<h4>
</h4>
<h4>
<span style="font-size: large;">Ingredients</span></h4>
<br />
<strong>Meatballs</strong><br />
<ul>
<li>400g beef mince (I used 10% fat Aberdeen Angus mince)</li>
<li>4 tbsp. stale breadcrumbs (I used wholemeal bread, which I had previously whizzed in a processer and put in the freezer)</li>
<li>2 tsp chopped mixed herbs (rosemary, thyme, oregano, marjoram) or 1 tsp dried mixed herbs</li>
<li>1 clove garlic, peeled and crushed</li>
<li>1 tbsp grated parmesan cheese</li>
<li>1 egg</li>
<li>5-6 twists of freshly ground black pepper</li>
</ul>
<em>Makes approx. 35 meatballs</em><br />
<em></em><br />
<strong>Sauce</strong><br />
<ul>
<li>1 onion, finely diced</li>
<li>1 large carrot, finely diced</li>
<li>1 stick of celery, finely diced</li>
<li>1-2 cloves of garlic, peeled and finely chopped</li>
<li>2 x 400g tins of peeled plum tomatoes</li>
<li>1 tbsp tomato puree</li>
<li>2 tsp dried mixed herbs</li>
<li>1 tsp balsamic vinegar</li>
<li>50g cubed pancetta (or use sliced streaky bacon)</li>
<li>1 red chilli</li>
<li>Ground black pepper to season</li>
<li>Olive oil and/or sunflower oil for frying</li>
<li>(Optional) Extra virgin olive oil for drizzling</li>
<li>(Optional) Grated cheese</li>
</ul>
<br />
<h4>
<span style="font-size: large;">Instructions</span></h4>
<em></em><br />
<em></em><br />
<em>(Meatballs)</em><br />
<ul>
<li>Place the mince, breadcrumbs, chopped herbs, garlic, egg, parmesan cheese and pepper into a large bowl. Using your hands, squidge everything together until the mixture is thoroughly combined</li>
<li>Line a plate or tupperware box with greaseproof paper. Take a small amount of the mince mixture in your hands and roll it to make a meatball, around 2.5 - 3cm diameter. Make sure that the mixture holds firm and place on the plate/box. Repeat, placing the meatballs a small distance apart from each other. I use a box, and interleave the meatballs with greaseproof paper</li>
<li>Cover the plate/box with clingfilm or a lid, and place in the fridge overnight</li>
</ul>
<br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhT7ek9TpEOSMkZH6ZCnQgY01CLJYHBIZVQy9DskbNFE9yqqUxG1Xb48VCCwhEf8iI4jEwKa__3iqqaW3WlavpJylXX07Jv4OGLbBd710rFpnHGBrasu1XswG7TqMbM_f9ve_fropnYAkQ/s1600/DSC01531.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhT7ek9TpEOSMkZH6ZCnQgY01CLJYHBIZVQy9DskbNFE9yqqUxG1Xb48VCCwhEf8iI4jEwKa__3iqqaW3WlavpJylXX07Jv4OGLbBd710rFpnHGBrasu1XswG7TqMbM_f9ve_fropnYAkQ/s1600/DSC01531.JPG" height="213" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Beef meatballs, ready for the Fridge</td></tr>
</tbody></table>
<br />
<br />
<em>(Dish)</em><br />
<ul>
<li>Heat a heavy-based pan and add 2 tbsp. olive oil. Heat until the oil is moderately hot and add the pancetta. Brown the pancetta, then add the onions and garlic and stir for 3-4 minutes until the onions are glossy and softened (don't let the garlic catch and burn)</li>
<li>Add the diced carrot to the pan and stir for a further 4-5 minutes</li>
<li>Add the plum tomatoes, rinsing out each tin with approx. 1/4 tin of water and adding to the pan</li>
<li>Add the tomato puree, celery, dried mixed herbs and balsamic vinegar and stir well to combine</li>
<li>Using a knife, pierce the chilli a couple of times, then add to the sauce</li>
<li>Bring the sauce to the boil, then cover and lower the heat to a simmer</li>
<li>Simmer the sauce for45 minutes, until the vegetables are soft</li>
<li>Remove the chilli, then puree the sauce until smooth with a stick blender, and add some more water if it seems too thick. Continue to simmer on a low heat, covered, whilst you cook the meatballs and pasta</li>
<li>Heat 2 tbsp. olive or sunflower oil in a frying pan and add the meatballs (approx. 6 per child or 8 per adult). Brown the meatballs until they have a lovely rich colour</li>
</ul>
<br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhh9WFwJeKB6pdRUG4MKHAYLrzE_8usfvqxCgtI2MxbfglA_8n-9U9kU-y9Zc3hVxkW-faeRCWtyEPYQnrmIUPujcb7C41eCndTHszav0DNyr0ELPhF8Xj41w8n5OVKqjW2IMDCPyU5Fng/s1600/DSC01532.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhh9WFwJeKB6pdRUG4MKHAYLrzE_8usfvqxCgtI2MxbfglA_8n-9U9kU-y9Zc3hVxkW-faeRCWtyEPYQnrmIUPujcb7C41eCndTHszav0DNyr0ELPhF8Xj41w8n5OVKqjW2IMDCPyU5Fng/s1600/DSC01532.JPG" height="213" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Brown the meatballs until they have a lovely rich colour</td></tr>
</tbody></table>
<br />
<ul>
<li>Add the meatballs to the sauce, replace the lid and simmer for 15-20 minutes</li>
<li>In the meantime, boil a large pan of salted water. Add a splash of oil, and add 100g per adult of pasta to the pan (I used bucatini, but any long pasta would be fine)</li>
<li>Boil the pasta according to the instructions on the pack. When the pasta is ready, drain and place into warmed plates</li>
<li>Add the meatballs to the pasta using a slotted spoon, then add generous amounts of the sauce to the dish</li>
<li>(Optional) Drizzle with extra virgin olive oil and add grated cheese (I used cheddar) and more ground black pepper if required</li>
<li>Serve with a big glass of red wine</li>
</ul>
<br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgDCG4J_b8MYtInrWqrgmMfstnMeQWlxo_hl2Ilsg4aL3frpUFUxRqtTxzLM3SEMh0xn0NH8cF5GRbtzITv2fKC2Q1D7FvLCmGH5uvnscdPiVHv-Kl0DyUYGJLicqrMPREf1QggzevFlJ4/s1600/DSC01536.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgDCG4J_b8MYtInrWqrgmMfstnMeQWlxo_hl2Ilsg4aL3frpUFUxRqtTxzLM3SEMh0xn0NH8cF5GRbtzITv2fKC2Q1D7FvLCmGH5uvnscdPiVHv-Kl0DyUYGJLicqrMPREf1QggzevFlJ4/s1600/DSC01536.JPG" height="213" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Bucatini with beef meatballs</td></tr>
</tbody></table>
<br />
Sara's Kitchenhttp://www.blogger.com/profile/16796098937274521941noreply@blogger.com0tag:blogger.com,1999:blog-5859180797492672199.post-60177172445660190552014-09-14T12:16:00.000+01:002014-09-14T12:16:39.439+01:00Cod Wrapped in Bacon, with Samphire, Potatoes and TomatoesMost children who are brought up in a household with Chinese cooking will be acquainted with seaweed in some form or other, and I don't mean the crispy green stuff that you get in the chippy (which isn't seaweed). One of my favourites is <span class="alt-edited">紫菜湯, a yummy soup with ginger, pork, dried shrimps and fronds of greenish-brownish seaweed, which are sold in dried pancakes, and soaked and rinsed of sand several times before being dropped into the soup at the last minute to create that wonderful salty, iodine-y taste of the sea.</span><br />
<br />
I really like samphire, and wish that it was available more readily. I was excited to see it at the <a href="http://www.hawardenestate.co.uk/" target="_blank">Hawarden Estate Farm Shop</a>, and picked up a box without a clue how to cook it. It has that lovely seaweedy taste, and a freshness and bite that goes well with a crispy slab of white (I suspect pink also) fish. Stir-frying seemed to work well, the fishmonger also told me that it's normally just boiled for a few minutes.<br />
<br />
Be gentle with the salt in this dish, as the bacon and the samphire will both add to the flavour of the finished plate.<br />
<h4>
</h4>
<h4>
Ingredients:</h4>
<ul>
<li>2 cod loins</li>
<li>6 slices streaky bacon</li>
<li>Large handful of samphire</li>
<li>8-10 baby new potatoes, washed (I used <a href="http://www.j-sainsbury.co.uk/media/latest-stories/2011/20110602-buried-british-treasure-sainsburys-digs-up-a-new-british-potato-for-summer/" target="_blank">British Gems from Sainsbury's</a>)</li>
<li>6-8 cherry tomatoes</li>
<li>Lots of extra virgin olive oil</li>
<li>1 tbsp. chopped fresh herbs, rosemary, parsley, thyme, oregano, marjoram</li>
<li>Salt and pepper to season</li>
</ul>
<em>Serves 2</em><br />
<h4>
</h4>
<h4>
Instructions</h4>
<ul>
<li>Preheat the oven to 190 degrees fan</li>
<li>Prepare the potatoes by cutting in half and placing in a single layer in a roasting dish. Add the chopped herbs, 6-8 twists of the salt mill and 10-12 twists of ground black pepper (adjust seasoning according to taste). Pour over 3-4 generous lugs of olive oil, and stir to mix the seasoning and oil with the potatoes</li>
<li>Place the potatoes in the oven for 35 minutes</li>
<li>Pre-heat the roasting tin for the cod in the same oven</li>
<li>Wash the cod loin and dry on kitchen towels</li>
<li>Sprinkle the cod with a few twists of black pepper, the wrap the streaky bacon around each loin, folding the ends underneath snugly</li>
</ul>
<br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi49FpmcN6_-H9bPgzcdvSHzjKLSMMXwhLGEggmSYZNl9HL9D6qRwFD0JUpVmfEi7zv_H96vRaIzFkjg_6uK_25jZ6tv_FfGA1eNSAeNY41GYmdATyBAU7yhnLwD1m3wko5XDs6sRVWGb8/s1600/DSC01514.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi49FpmcN6_-H9bPgzcdvSHzjKLSMMXwhLGEggmSYZNl9HL9D6qRwFD0JUpVmfEi7zv_H96vRaIzFkjg_6uK_25jZ6tv_FfGA1eNSAeNY41GYmdATyBAU7yhnLwD1m3wko5XDs6sRVWGb8/s1600/DSC01514.JPG" height="213" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Wrap the streaky bacon around the cod loins</td></tr>
</tbody></table>
<br />
<li>Add 3 tablespoons of olive oil to a large, heavy-based pan and heat until very hot (oil is moving around the pan). Place the cod loins, "tidy" side down, to the pan. Brown for 3-4 minutes, taking care not to move the cod around the pan too much</li>
<li>Using a spatula, turn the loins over and brown the bacon for a further 3-4 minutes. Remove from the heat, but reserve the frying oil</li>
<li>Place the loins on the pre-heated roasting tray and add the halved cherry tomatoes, cut side facing upwards. Sprinkle the tomatoes with a little salt, pepper and mixed herbs, and drizzle olive oil over</li>
<li>Place the roasting tray in the same oven as the potatoes, for 15 minutes</li>
<br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEicheV8aG_QmyLCqj6Okz-Whz9esr6y_5Gxfv_NyMZJo8m5GuIjjIO860C2pkw-zF3QmnNqfNEc83SWEMIake0-efmz_HqLS3xmtjXLeevU0DOObn4KvzgNBCFmPHSWNAydofdK4RmmUrk/s1600/DSC01516.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEicheV8aG_QmyLCqj6Okz-Whz9esr6y_5Gxfv_NyMZJo8m5GuIjjIO860C2pkw-zF3QmnNqfNEc83SWEMIake0-efmz_HqLS3xmtjXLeevU0DOObn4KvzgNBCFmPHSWNAydofdK4RmmUrk/s1600/DSC01516.JPG" height="213" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Place the browned cod loins in a dish with the tomatoes</td></tr>
</tbody></table>
<ul>
<li>Wash the samphire and drain. Cut off any woody stems</li>
<li>Reheat the pan containing the oil that was used to brown the cod. When the oil is hot, add the samphire and stir-fry for 5 minutes</li>
<li>Add a few twists of black pepper to the samphire and stir well before removing from the heat. Place on a warmed plate, then add the cod, tomatoes and potatoes. Serve immediately</li>
</ul>
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjyFqmMchyL-Jq1hR9VxWsaZ_UM95NOWJmIIwENMrsTf2jaikuv1rdu6s7_G0jKViYscg77CAZGdY8wn3O2z5L64KJlqFzhc467hZrSW7RilsJLVqpNHMs1yJPVUidKE28wnuCrSLKMsdU/s1600/DSC01520.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjyFqmMchyL-Jq1hR9VxWsaZ_UM95NOWJmIIwENMrsTf2jaikuv1rdu6s7_G0jKViYscg77CAZGdY8wn3O2z5L64KJlqFzhc467hZrSW7RilsJLVqpNHMs1yJPVUidKE28wnuCrSLKMsdU/s1600/DSC01520.JPG" height="213" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Cod Wrapped in Bacon, with Samphire, Potatoes and Tomatoes</td></tr>
</tbody></table>
<br />Sara's Kitchenhttp://www.blogger.com/profile/16796098937274521941noreply@blogger.com0tag:blogger.com,1999:blog-5859180797492672199.post-9367070228939406442014-09-10T22:26:00.000+01:002015-05-03T01:22:41.268+01:00Carrot and Coriander SoupMy youngest has been pestering me for "carrot soup" for a couple of weeks now. Where he got the idea from, I haven't a clue. Anyway, I finally got around to making this, prepped last night and made in the slow-cooker today. It tastes fresh, sweet and a little tangy. It is also unbelievably easy - moreso if you buy ground coriander and don't bother dry-roasting and crushing the seeds yourself.<br />
<br />
Needless to say, when presented with the desired carrot soup, the youngest had a strop and insisted that he had really meant "bomato soup".<br />
<br />
The children took exception to the coriander leaves (placed purely for aesthetic purposes), but cleaned their plates. They loved the soup accompanied by cheesy garlic bread, although the youngest was very suspicious about "why mummy made a flower with the bread?"<br />
<h4>
</h4>
<h4>
Ingredients</h4>
<ul>
<li>50g butter</li>
<li>1 onion, finely sliced</li>
<li>6-8 carrots, peeled and chopped into large pieces</li>
<li>1 smallish floury potato, peeled and chopped into large pieces</li>
<li>A piece of peeled raw ginger, approx. 2cm cube</li>
<li>1 tsp coriander seeds (or use ground coriander)</li>
<li>500ml chicken stock (I used a cube of <a href="http://www.kallo.com/things-we-make/stocks/organic-chicken/" target="_blank">Kallo organic chicken stock</a>)</li>
<li>1 dessertspoon crème fraiche</li>
<li>A pinch of salt</li>
<li>About 10 twists of ground black pepper</li>
<li>Coriander leaves to garnish</li>
</ul>
<em>Serves 4</em><br />
<h4>
</h4>
<h4>
Instructions</h4>
<ul>
<li>Heat a frying pan to a moderate heat, and add the coriander seeds. Stir the seeds in the pan until they begin to colour, and release aroma. Remove the pan from the heat, allow to cool, then crush the seeds with a pestle and mortar</li>
<li>Melt the butter in a heavy-based saucepan. When it is melted, add the sliced onion and fry gently for about 5 minutes, stirring frequently, until the onion is softened and glossy</li>
<li>Place the carrots and potatoes in a slow-cooker. Grate the ginger into the pot, then add the ground coriander.</li>
<li>Pour over the hot chicken stock, add a pinch of salt and 10 twists of ground black pepper</li>
</ul>
<em>(at this stage I let the whole lot cool overnight and put the slow-cooker on in the morning for yummy tea at 5pm)</em><br />
<ul>
<li>Place the slow-cooker on low, and cook for 8 hours. If you don't want to use a slow cooker, place all of the ingredients in a large saucepan, cover and boil gently for 30 minutes</li>
<li>When the vegetables have cooked until soft, remove from the heat. Add a dessert spoonful of crème fraiche, then blend the soup to a smooth puree</li>
<li>Check and adjust the seasoning if necessary. Garnish with coriander leaves and serve immediately with something toasty and oily</li>
</ul>
<br />
<br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjD15KdPrVnuXHchKdjx2XqamBTef2Kx0kxlKOyKUZfzmBNAbT5HbaSonUKCHSB0onGbyG132OzJSpN7OETeW2WTOM2lO0wY6Xxb_jSxxrGo7i17g_Nmdy78T3tTMPr3jd1SkvLM2cubLE/s1600/DSC01513.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjD15KdPrVnuXHchKdjx2XqamBTef2Kx0kxlKOyKUZfzmBNAbT5HbaSonUKCHSB0onGbyG132OzJSpN7OETeW2WTOM2lO0wY6Xxb_jSxxrGo7i17g_Nmdy78T3tTMPr3jd1SkvLM2cubLE/s1600/DSC01513.JPG" height="213" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Carrot and Coriander Soup</td></tr>
</tbody></table>
Sara's Kitchenhttp://www.blogger.com/profile/16796098937274521941noreply@blogger.com0tag:blogger.com,1999:blog-5859180797492672199.post-78425948330011997832014-09-08T10:00:00.000+01:002014-09-08T20:56:14.316+01:00Salt and Pepper Ribs (椒鹽排骨)I could do with perfecting this recipe, as it's the first time I tried it. I would like to try the "double-frying" method mentioned in many recipes, but I tried slow-cooking to see if the tenderness could be retained, and to get some juices for a sauce.<br />
<br />
Last weekend, we went to meet up with some rather wonderful friends, Simon and Kate, whom I can always rely on for belly laughs. The children were so unwilling to leave that we ended up going for dinner at the <a href="http://www.neworchidgarden.co.uk/" target="_blank">New Orchid Garden</a>.<br />
<br />
I was pleasantly surprised! I don't often go to Chinese restaurants that predominantly cater for western people, because the menus are very different, and the staff tend to look at you suspiciously, making you feel like a fraud. Then there's the usual "should I speak English or Chinese? Should I speak Cantonese or Mandarin? What on earth should I order from this menu? Should we put all of the dishes in the middle of the table, or does everyone stick to their own chosen dish? Aaarrrggghhhh!" internal conversation.<br />
<br />
Nevertheless, we had a lovely meal, the service was very good and we all left feeling stuffed. The children behaved until we left, two hours after their bedtime! And they loved the prawn crackers. I felt a bit traitorous ordering foo yung and chips for them though.<br />
<br />
The eldest loved the salt and pepper ribs, and salt and pepper anything tends to be a favourite of mine (although I prefer squid or chicken wings). I've tried to recreate the recipe, but it will need a little work, and an update next time I make it.<br />
<h4>
</h4>
<h4>
Ingredients</h4>
<ul>
<li>12-15 meaty pork ribs</li>
<li>1 tsp coarse salt</li>
<li>1 tsp Chinese five-spice powder</li>
<li>1 tsp black peppercorns</li>
<li>2 tsp Szechuan peppercorns</li>
<li>2 tbsp light soy sauce</li>
<li>1 tbsp Shaoxing rice wine</li>
<li>2 tbsp water</li>
<li>1 tsp corn starch</li>
<li>1/2 onion, finely sliced</li>
<li>1 clove garlic, peeled and finely sliced</li>
<li>1 red chilli, thinly sliced</li>
<li>Coriander for garnish (optional)</li>
<li>Sunflower oil for deep frying</li>
</ul>
<em>Serves 4</em><br />
<h4>
</h4>
<h4>
Instructions</h4>
<ul>
<li>Heat a wok or a heavy-based pan and add the salt, black peppercorns and Szechuan peppercorns. Stir them around for a couple of minutes, until they begin to release their aromas. Be careful not to let them burn</li>
<li>Remove from the wok and allow to cool. Crush in a pestle and mortar, then stir in the five-spice powder</li>
<li>Add the corn starch to the soy sauce and Shaoxing rice wine, and mix the marinade well</li>
<li>Add half of the salt and pepper mixture to the marinade and mix well</li>
<li>Pour the marinade over the ribs, and stir well. Cover and leave overnight in the refrigerator</li>
<li>Put the ribs into a slow cooker, add the water and cook on low for 4-5 hours. After this, remove the ribs, drain off any excess liquid (retain if you want to make a sauce) and sprinkle the remaining salt and pepper mixture over the ribs</li>
<li>Heat approx. 3-4 cm depth of sunflower oil in a wok until the oil is moving around. You will know when it is ready if you put the end of a wooden chopstick in the wok, and bubbles start to appear</li>
<li>Add the ribs, 5-6 at a time, and deep-fry for 3 minutes until golden and crispy. Drain on kitchen paper between batches</li>
<li>When the ribs are all cooked, transfer to a warmed plate. Remove all but 1 tbsp oil from the wok</li>
<li>Heat the oil to a medium-high heat and add the sliced onions. Stir-fry quickly for 1 minute until the onions turn glossy. Add the garlic and chilli and stir-fry for a further minute.</li>
<li>If you wish to make a sauce for your ribs, add the retained juices from the slow-cooking process to the wok, and boil hard until the volume is reduced by 1/3, and the sauce is thickened and glossy</li>
<li>Pour the onion mixture over the ribs and serve immediately</li>
</ul>
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh4-j_f3cydkCMw_q_uDtbPUda8QWsR0j4SraNXjnlwBkFCAhyphenhyphen7PRIrUnswpnpuSEaIeZWMTcbstncFvXsl6GuhnjEGGqBgNxVfBwoeTduIQALzv1fToi7dttkQ34VrYMo7HpSBzK7hvbw/s1600/DSC01502.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh4-j_f3cydkCMw_q_uDtbPUda8QWsR0j4SraNXjnlwBkFCAhyphenhyphen7PRIrUnswpnpuSEaIeZWMTcbstncFvXsl6GuhnjEGGqBgNxVfBwoeTduIQALzv1fToi7dttkQ34VrYMo7HpSBzK7hvbw/s1600/DSC01502.JPG" height="213" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Salt and Pepper Ribs (椒鹽排骨)</td></tr>
</tbody></table>
Sara's Kitchenhttp://www.blogger.com/profile/16796098937274521941noreply@blogger.com0tag:blogger.com,1999:blog-5859180797492672199.post-24144010715457458772014-06-30T22:03:00.002+01:002014-09-10T22:28:14.728+01:00Lemony Fried Pork Steaks (檸檬醬煎豬排)I have to admit, this one didn't go down well at all with the children, which surprised me slightly. They love <a href="http://sarasrecipenotes.blogspot.co.uk/2013/06/steamed-salmon-with-lemon-ginger-and-soy.html" target="_blank">salmon steamed with lemon, ginger and soy</a>, and are used to eating pork, so what's not to like?<br />
<br />
Lemon chicken is one of those "not really Chinese" dishes, in that it appears on Chinese takeaway and restaurant menus, but not so often in Chinese homes. For this reason, it was one of those guilty treats on the very rare occasions that we got "western Chinese food" from the takeaway - along with sesame prawns on toast, crispy (not really) seaweed, salt and chilli ribs and ... well I can't think of anything else. To be honest, I would usually opt more for a steak and kidney pudding or battered cod and chips (with mushy peas and gravy or curry sauce) if I was to get anything from the Chinese takeaway!<br />
<br />
To me, this pork version did taste pretty good, and also unusual in our household, because there's a lot more sugar than I usually use in cooking. The loin steaks were sliced as thin as I could and marinated overnight, and were packed with flavour. The peas provided a nice taste and textural contrast to the pork and lemon sauce. The sauce was sweet, without being too sickly. Although it didn't go down well with the children, I'll probably be serving it again in an attempt to turn them.<br />
<h4>
</h4>
<br />
<h4>
Ingredients</h4>
<ul>
<li>Approx. 300g pork loin (I bought a small pork loin joint) or pork escalopes</li>
<li>1 handful of frozen petits pois</li>
<li>2 spring onions, washed, trimmed and finely chopped</li>
<li>Juice and finely grated zest of 1/2 lemon</li>
<li>90ml water</li>
<li>2 tbsp sugar</li>
<li>1tsp cornflour, mixed with 20ml water to thicken</li>
<li>Sunflower oil for frying</li>
<li>A few drops of sesame oil</li>
</ul>
<br />
<br />
<strong>For the marinade</strong><br />
<ul>
<li>1 clove of crushed garlic</li>
<li>2cm cube of peeled fresh ginger, finely grated</li>
<li>1/2 tsp sugar</li>
<li>1 tbsp light soy sauce</li>
<li>1 tbsp. Shaoxing rice wine</li>
<li>1 tsp Lea and Perrins Worcester sauce</li>
<li>Pinch of ground white pepper</li>
</ul>
<em>Serves 2</em><br />
<h4>
</h4>
<h4>
Instructions</h4>
<ul>
<li>Rinse the pork chops, dry on kitchen towels and slice as thinly as you can (it helps to put the pork into the freezer for 30 minutes beforehand), or buy ready-sliced escalopes. Place the pork inbetween a couple of sheets of clingfilm and bash with a rolling pin a few times to tenderise the meat</li>
<li>Place the chops in a bowl and add all of the marinade ingredients. Stir well to mix, then cover with clingfilm and place in the fridge for at least 20 minutes or overnight</li>
<li>Make the sauce. Place the sugar, water and lemon juice in a bowl and stir to mix</li>
<li>Heat 2-3 tablespoons of oil in a wok or large frying pan, until the oil is moving around the pan and very hot. Shake any excess marinade from the pork steaks and place in the pan. Let the steaks sit in the pan for 30-40 seconds before moving them, to allow them to brown and colour nicely. Turn once and let them brown on the other side too. When the steaks are cooked through (2-3 minutes), place them onto a warmed plate and set aside in a warm oven</li>
<li>Pour any excess oil from the pan, leaving about 1 tbsp remaining. Add the spring onions and fry for 10 seconds, before adding the lemon and sugar mixture. Bring to the boil and add the petits pois. Boil for 30s or until the peas are cooked through. Thicken the sauce by adding the cornflour emulsion, a little at a time, until the desired consistency has been reached.</li>
<li>Add the grated lemon zest and sesame oil, stir and remove from the heat. Pour over the pork steaks and serve immediately</li>
</ul>
<br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEghjjXtFS3Q0vdfydfIPCdCdtJWxcnVA623ztaafjRgYW37CJaihN3uoutAxTmo8FmGyCIMc7oD6ntxFQRwutHr-E4AmaNjGXFqAaCs2BN3pWRcGpjnWeq4fIuU23cIAsuPI0QeJhH6vgg/s1600/DSC00651.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEghjjXtFS3Q0vdfydfIPCdCdtJWxcnVA623ztaafjRgYW37CJaihN3uoutAxTmo8FmGyCIMc7oD6ntxFQRwutHr-E4AmaNjGXFqAaCs2BN3pWRcGpjnWeq4fIuU23cIAsuPI0QeJhH6vgg/s1600/DSC00651.JPG" height="213" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Lemony Fried Pork Steaks (檸檬醬煎豬排)</td></tr>
</tbody></table>
<br />
<br />Sara's Kitchenhttp://www.blogger.com/profile/16796098937274521941noreply@blogger.com0tag:blogger.com,1999:blog-5859180797492672199.post-3339427175374311112014-06-19T22:39:00.001+01:002015-05-03T00:15:28.080+01:00Moroccan Lamb and Aubergine StewI bought some Asian aubergines when I was last at the Chinese supermarket, with a view to making some <a href="http://sarasrecipenotes.blogspot.co.uk/2013/12/fish-fragrant-pork-and-aubergine-pot.html" target="_blank">Fish-Fragrant Pork and Aubergine Pot (魚香茄子煲)</a>, but it never really happened. Most of the minced pork went into a <a href="http://sarasrecipenotes.blogspot.co.uk/2013/05/steamed-pork-with-salted-eggs.html" target="_blank">Steamed Pork with Salted Eggs (咸蛋蒸猪肉)</a> dish, and then I kind of lost momentum. <br />
<br />
I've been trying to make more use of the slow-cooker lately, and this dish worked nicely. I find that sometimes stews come out too watery, but there was no need to thicken or reduce the liquid content this time - perhaps it was the addition of pearl barley. When I switched the slow cooker on, the liquid level only came up to about half-way the height of the ingredients.<br />
<br />
The children were suspicious, but when told it was based upon their favourite <a href="http://sarasrecipenotes.blogspot.co.uk/2013/06/moroccan-lamb-and-couscous.html" target="_blank">Moroccan Lamb and Couscous</a>, they gave it a go and cleaned their plates - the middle and the toddler are suckers for chick peas. It was a little more heat than they are used to, so of course they had to cool down with ice cream afterwards!<br />
<h4>
</h4>
<h4>
Ingredients</h4>
<ul>
<li>400g diced lamb</li>
<li>1 onion, diced</li>
<li>1 aubergine, cut into 2cm dice</li>
<li>1 red pepper, de-seeded and sliced</li>
<li>2 cloves garlic, crushed</li>
<li>1/2 red chilli, deseeded and finely chopped (keep some seeds in if you like heat)</li>
<li>150g mushrooms, wiped with a damp cloth and cut in half</li>
<li>150g dried chick peas, soaked in plenty of water overnight (or use a tin of chick peas)</li>
<li>3 tbsp pearl barley, rinsed</li>
<li>1 tin of peeled plum tomatoes</li>
<li>Plenty of olive oil</li>
<li>400ml lamb stock</li>
<li>Salt and ground black pepper to taste</li>
</ul>
<strong>Spice Mix</strong><br />
<ul>
<li>1 tsp cumin seeds</li>
<li>1 tsp coriander seeds</li>
<li>1 tsp ground ginger</li>
<li>1/2 tsp cinnamon</li>
<li>2 tsp dried mixed herbs</li>
</ul>
<em>Serves 6-8</em><br />
<h4>
</h4>
<h4>
Instructions</h4>
<ul>
<li>Heat a pan on the hob to a moderate heat and add the cumin and coriander seeds. Stir in the pan for 30 seconds or so, until the seeds begin to brown and the aromas are released, then remove from the heat. When the seeds are cool enough to handle, crush them to powder using a pestle and mortar</li>
<li>Add the ground ginger, cinnamon and mixed herbs to the powdered cumin and coriander, and stir to mix</li>
<li>Place the onion, aubergine, pepper, lamb, mushrooms, chilli and garlic in a large bowl. Add the spice mix, plenty of olive oil (I would say 4-5 big lugs of it - the aubergines and mushrooms will soak it up) and black pepper. Mix well to combine, cover and leave for at least 30 minutes to infuse the flavours.</li>
</ul>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgy9NfXcgCpO5A4-2qAIUFm935r-d2udKdkPAqYn7_4-tpH-6yOSL3NBuKJpgs8DiZg_tXBhgpcGvnE-Ikx_sRP53TdH6W6dmYDI7W0O70wNAgt0Wr0cPvPbzPM3wwT74BbOAkPP4JmgD8/s1600/DSC00612.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgy9NfXcgCpO5A4-2qAIUFm935r-d2udKdkPAqYn7_4-tpH-6yOSL3NBuKJpgs8DiZg_tXBhgpcGvnE-Ikx_sRP53TdH6W6dmYDI7W0O70wNAgt0Wr0cPvPbzPM3wwT74BbOAkPP4JmgD8/s1600/DSC00612.JPG" height="213" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Lamb, vegetable and spice mix</td></tr>
</tbody></table>
<br />
<em>(I left this in the fridge overnight, then just put it in the slow cooker with the other ingredients in the morning, and had a tasty tea ready by 4pm)</em><br />
<ul>
<li>Drain the chick peas, then place in a pan with cold water, bring to the boil and boil for 15 minutes</li>
<li>Place the lamb and vegetable mix into the slow cooker, and add the chick peas, rinsed pearl barley, tinned tomatoes and lamb stock. Stir to combine, making sure that the meat is not exposed at the top (it dries out), then replace the lid and cook on low for 8 hours</li>
<li>When the stew is ready, add salt and pepper to your taste</li>
<li>Serve with couscous or rice</li>
</ul>
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<div class="separator" style="clear: both; text-align: center;">
<img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgvtKy6YMhlq2L5WL_qx0vYFvssbYl4vjOf45xfpdr4UH48qijAKa5gxDuuC6yBksn78mqFEfVlLXpxsKMAxJZKkJrZuMuhgrhzd196mI3vVo8Uc4uKWCAYhRNti7jwvSf_XNzfFrJnXI0/s1600/DSC00615.JPG" height="213" width="320" /></div>
<div style="text-align: center;">
<span style="font-size: x-small;">Moroccan Lamb and Aubergine Stew</span></div>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhVUqbp9NKLGARuwSJi9cAf9xlHKRKxlcboahN3VjHfajC_a3yKtyjl1xAvWfmJoWvsRNXVzQmOSlY0UDsXd9EvgQ-G6YKwzBRoRRZAYWiHJXYEhGweTL392vIrQEz30ErpUnRfOYC-u74/s1600/DSC00617.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhVUqbp9NKLGARuwSJi9cAf9xlHKRKxlcboahN3VjHfajC_a3yKtyjl1xAvWfmJoWvsRNXVzQmOSlY0UDsXd9EvgQ-G6YKwzBRoRRZAYWiHJXYEhGweTL392vIrQEz30ErpUnRfOYC-u74/s1600/DSC00617.JPG" height="213" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Moroccan Lamb and Aubergine Stew</td></tr>
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Sara's Kitchenhttp://www.blogger.com/profile/16796098937274521941noreply@blogger.com0tag:blogger.com,1999:blog-5859180797492672199.post-18172751112979772732014-06-17T21:34:00.000+01:002015-05-03T00:15:51.389+01:00Slow-Cooker Ham and Vegetable SoupMy kitchen is currently in tatters, due to some disastrous building work, and we have been surviving on one hob for the past few months, as our induction hob gave up the ghost. The kind man from Miele came out and charged me about £100 to tell me that it would cost more to fix than to replace.... nevertheless! A new hob is on order and should be with us in a week. Hooray! My dad will be pleased.<br />
<br />
This soup takes about 15 minutes' prep, then you put the slow cooker on as you leave in the morning, and it's ready for dinner, save a bit of chopping and blending. The children were adamant that their favourite soup ever was canned tomato soup (I have a soft spot for this too), but they deigned to scrape their bowls clean, which made me happy. It's filling and comforting<br />
<h4>
</h4>
<h4>
Ingredients</h4>
<ul>
<li>1 onion, peeled and diced into 5-8mm pieces</li>
<li>1 carrot, peeled and diced into 5-8mm pieces</li>
<li>1 stick of celery, diced into 5-8mm pieces</li>
<li>1 floury potato, peeled and diced into 5-8mm pieces</li>
<li>1 slice raw ginger, peeled</li>
<li>3 ripe tomatoes</li>
<li>1 corn on the cob, stringy bits removed</li>
<li>The remains of a ham shank, skin/fat removed</li>
<li>2 tbsp each of red lentils, pearl barley and green and yellow split peas (or use a handful of soup mix, such as <a href="http://www.ocado.com/webshop/product/Soup-Mix-Waitrose-Love-Life/39309011?ULP_CAMPAIGN_ID=3&gclid=CPWvgeaPgb8CFa7HtAodNRcAmA" target="_blank">this one</a>)</li>
<li>1 tsp dried mixed herbs</li>
<li>A generous amount of ground black pepper</li>
</ul>
<em>Serves 5-6</em><br />
<h4>
</h4>
<h4>
Instructions</h4>
<ul>
<li>Peel the tomatoes by scoring a cross into the base of each one, then submerge in freshly boiled water for 10 minutes. Drain the tomatoes and peel the skins off. Chop roughly</li>
<li>Rinse the pulses under running water</li>
<li>Place the ham shank into the bottom of the slow cooker, and add the onion, carrot, celery, potato, ginger, diced tomatoes, corn on the cob (break into half if necessary) and pulses</li>
<li>Add the dried, mixed herbs and ground black pepper and give everything a stir to mix</li>
<li>Cover with water and cook on low for 10 hours</li>
<li>When the soup is cooked, remove the ham shank, ginger and corn on the cob. Place about 1/4 of the soup mixture into a jug and blend until smooth. Return the blend to the soup</li>
<li>Using a sharp knife, scrape the corn kernels from the cob and return to the soup</li>
<li>Remove the meat from the ham shank and using a couple of forks, shred the meat thoroughly. Return to the soup</li>
<li>Give the soup a good stir and add a little more water, if it is too thick. If it is too thin, remove some of the soup, blend and return, and mix</li>
<li>Serve in big bowls with thick slices of toast (even better if you can melt some cheese on top)</li>
</ul>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgrwHGFW-_XMxwBFjYGnalYjv2IHDdhY9zDPNT5hLkValdcVJRTfQh56KzLj8YM2CBYZjbT98J99yLusU3scDmkOHWkKfylkuIfoAHCyOSPLjsK_67-V63nl2XLkl8FXA9B7q_pl3twxIQ/s1600/DSC00608.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgrwHGFW-_XMxwBFjYGnalYjv2IHDdhY9zDPNT5hLkValdcVJRTfQh56KzLj8YM2CBYZjbT98J99yLusU3scDmkOHWkKfylkuIfoAHCyOSPLjsK_67-V63nl2XLkl8FXA9B7q_pl3twxIQ/s1600/DSC00608.JPG" height="213" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Slow-Cooker Ham and Vegetable Soup</td></tr>
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<ul>
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Sara's Kitchenhttp://www.blogger.com/profile/16796098937274521941noreply@blogger.com0