BUBBLE AND SQUEAK

 

This is the cherry on top of the roast beef dinner, leftover roast potatoes and vegetables become glorious bubble and squeak, great with eggs and bacon for a lovely brunch or as bubble and squeak patties with left over beef and poached eggs.

 

INGREDIENTS

(per portion)

 

Left over roasted veg and roast potatoes

left over roast beef

75ml white wine vinegar

3 eggs

sea salt and fresh black pepper

 

A very quick to make brunch or supper dish, I take all the left over roasted vegetables and roasted potatoes and either rough chop them or pulse them in a blender, be careful not to make a paste.  I don't add any extra oil as there is enough in the left over veg, I pan fry on a medium heat turning 3-4 times for 10 minutes as a large pancake or I make individual patties, these pan fry for approx five minutes each side.

 

FOR THE POACHED EGGS

Bring a small tall deep pan to a rolling boil and add the white wine vinegar, then I crack my egg into a tea cup and just gently pop into the centre of the boiling water, cook for approx. 4-5 minutes, this will give you a set white with a thick runing yolk.  If you like a runny egg then cook for 4 minutes.

 

I topped each bubble and squeak pattie with a little of the the left over roast beef, sea salt and a poached egg, glorious.

 

WOOD FIRED CLAY OVEN ROAST RIB OF ANGUS BEEF

 

FANTASTIC GORGEOUS JUICY FLAVOURSOME OLD FASHIONED FAT

BASTED ROASTED BEEF served with...

Roasted parsnips, swede, butternut squash, carrots, sweetheart cabbage and beetroots, Yorkshire puddings, crispy fluffy roast potatoes and roast beef red wine gravy.

 

When I am firing up the oven I like to use as much of the heat as I can for other meals that I can eat over the next few days, but I also like to cook a bigger joint of meat than I need, this is so everyone can take home some gorgeous beef for leftovers and for the glorious beef sandwich...

 

INGREDIENTS

(serves min of 8 with leftovers)

 

FOR THE BEEF

3.5kg (choose your own weight)

Aberdeen Angus fore rib of beef

 

FOR THE ROASTED VEGETABLES

6 carrots peeled and quartered

3 parsnips peeled and quartered

1 butternut squash peeled and sliced into fingers

1 swede peeled and sliced into fingers

10 raw beetroots

2 sweetheart cabbages quartered

coconut oil

 

FOR THE ROAST POTATOES

16 large King Edward potatoes peeled and halved

salt

groundnut oil

 

FOR THE YORKSHIRE PUDDINGS

equal quantities of each ingredient

200g eggs

200g plain flour

200g milk

salt and pepper

 

FOR THE ROAST BEEF GRAVY

500ml claret or burgundy red wine

300ml beef stock

150g butter

150ml rested beef cooking juices

1 tsp butter mixed with 1 tsp flour to a paste

 

 

The whole roast timing depends on the beef's cooking and resting time, I like to pencil a time line from when the beef goes in and then the potatoes and then the roasted vegetables etc.

 

3.5kg beef cooked @ 26 per kg + 20mins resting = 110 mins, in at 3pm

Roast potatoes 1 hr, in at 4pm

Roasted veg 40 minutes, in at 4.20pm

Yorkshire puddings 20 minutes, in at 4.40pm

gravy pre made 5 minutes

20 minutes ops time for error !!!

 

If your cooking with a normal oven then pre-heat to 200 degrees and cook for 10-12 mins per lb.

 

If cooking from a wood fired oven, I found keeping my oven at approx 300-350 degrees, with moderate flames throughout worked really well.  I placed the beef un-covered for 5 minutes to sear and then I covered the joint with foil for the cooking time and then at the end of the cooking time I uncovered the beef for a couple of minutes to crisp up the gorgeous honest fat.

 

ROASTED VEGETABLES

 

Part boil the vegetables together and then drain and rinse under cold running water to slow the cooking process down.  Toss in groundnut or coconut oil and place in your roasting tin ready to pop in the oven.  I turn these a couple of times while cooking so all the sides get a gorgeous crispy caramelised roasted flavour.

 

 

YORKSHIRE PUDDINGS

 

Whisk the eggs and flour together to form a smooth paste, add the milk and then season, leave to rest for half hour or so.  Place some dripping in your tin and place in the oven until smoking hot, add the batter as fast as possible and pop the tray back into the oven asap.  Leave to cook for 10-15 minutes.

 

FOR THE ROAST POTATOES

 

So simple, so personal and a gorgeous part of any roast.  I like to part boil my potatoes for 10 mins or so, they should not be able to be pricked with a fork, but I like to be able to fluff up the edges in the colander, I then season with salt and sometimes semolina.  In a roasting tin of hot fat add the potatoes and toss then pop in the oven and roast at 200 degrees for one hour .

 

 

THE GRAVY

 

Bring the red wine to a rolling boil and reduce to a loose syrup, then add the stock and reduce by half, bring down to just a simmer and add the butter and whisk in well, the butter helps to thicken the sauce and adds a glossy finish to the gravy.  When the roast beef has rested add all the juices, this adds great depth of flavour to your gravy, if you feel the gravy is to thin you can add the butter and flour mix and whisk in well to thicken.

MADRAS LAMB SHANK CURRY COOKED IN WOOD FIRED CLAY OVEN

 

MY BEST EVER GORGEOUS SLOW COOK MADRAS CURRY

 

INGREDIENTS

This recipe is a simple two stage cooking process, and once you have made the curry powder you will have enough to make 3 more curry dishes from the same spice base, which means making the next few dishes is super quick without any compromise on any quality or flavour.

 

TO MAKE THE CURRY  SPICE

(makes enough for 4 recipes)

 

2 tbsp coriander seeds

2 tbsp mustard seeds

1 tbsp turmeric powder

1 tbsp fenugreek seeds

1 tsp cumin

1/2 tsp fennel seeds

 5 whole cloves

1 tsp black pepper

Place all the spices in a pestle and mortar or a coffee grinder, the latter is easier but will not be as authentic and the Indians believe that using the pestle and mortar preserves the flavour of the spices more, I can say the first time I made this curry it was the best ever and I did use the pestle and mortar, this time I used my dads old coffee grinder for ease of use and maybe I feel it is a little less fragrant, but then is that in my mind?  It is still the best curry recipe I have ever made...After all the spices that I have access to are no where near the freshness that they would be if they were fresh from an India spice market.

 

FOR THE CURRY STOCK/SAUCE

(serves 4 people)

 

4 large lamb shanks

2 onions

1" ginger

2 red chilli

4 cloves garlic

1 tbsp ghee

2 tins of chopped tomatoes

12 kaffir lime leaves

500ml beef stock

10 green cardamom pods slightly crushed

1 stick of cinnamon

2 fresh bay leaves

2 tsp tamarind pulp

salt and pepper

fresh coriander to garnish

 

In a shallow non stick pan heat the ghee and brown off  all the sides of the lamb shanks, remove to your cole pot or casserole dish and leave to rest.  In a blender blitz the onions, ginger, chilli, and garlic and then in the same pan add the ghee and gently cook the onions for 5 minutes, add 2 tbsp of your curry powder and stir in then add your cardamom pods, cinnamon, bay, lime leaves and tamarind pulp and stir in well, then add the tomatoes and beef stock and pour your sauce over the resting lamb shanks and pop on a snug lid.

 

Pop in your oven at 150 degrees for 3 to 4 hrs.  The curry is ready when the meat is ready to fall off the bone.  I like my sauce to be medium thick, therefore I often take the lid of for the last 30 minutes of cooking time to help reduce the sauce.

 

 

WOOD FIRED CLAY OVEN TANDOORI CHICKEN WITH SPICED COCONUT PILAF RICE

I love rice cooked in coconut milk, its one of my favourite ways, as it gives the rice a sweet sumptuous depth of flavour, it is also a one pot cook, so great for a speedy tasty supper.

 

 

First for the tandoori chicken, I marinated chicken breasts in the spices for a few hours on skewers in the fridge, then I fired up my wood fired clay oven, but a really hot pizza stone in your oven will give you the same effect.

 

TANDOORI MARINADE

(will cover 8 chicken breasts)

 

vegetable oil (enough to make a paste)

1 onion fined chopped

4 tomatoes chopped

1 tbsp palm sugar

1 tsp sweet paprika

1 sachet of creamed coconut

1" fresh ginger grated

1 clove garlic grated

1 tsp turmeric

 1/4 tsp cayenne chilli powder

6 cardamon pod seeds

1 tsp fenugreek

3 kaffir lime leaves

1/4 tsp cumin

1 tsp coriander seeds

1 pinch salt

1 tsp fresh ground black pepper

 

Heat the oil in a pan and gently cook the onions for 10 minutes, add the palm sugar and cook for a further 5 minutes, now add the tomatoes, ginger, garlic, lime leaves and coconut, bring to a simmer.

 

In a coffee grinder, grind all the spices and then add to the pan and cook for 5 minutes or so to make a paste, cover the chicken and leave to marinate for at least 30 minutes in the fridge.  To cook place in your pre-heated oven 230 degrees on the pizza stone, do not turn the skewers for a couple of minutes, you want the chicken to seal and char adding all that extra character and flavour.  Cook for 5-7 minutes.

 

 

FOR THE SPICED COCONUT PILAF

 

 

INGREDIENTS

 

1 can of coconut milk

2 1/2 cans of water

1 jelly chicken stock cube in 100ml water

1/2 tsp ground all spice

1 red pepper diced

10 baby plum tomatoes halved

1/2 cinnamon stick

1" ginger

1 scotch bonnet chilli whole

coriander to garnish

1 tsp red dried chillies

 

Take your crock pot and place all of the ingredients in, only stir once as you do not want the rice to become glutinous, and stirring will cause this.  Bake in your oven for 30 minutes or so until all the liquid has been absorbed, this is easy to tell as you will have steam holes all over the rice, serve with the charred chicken tikka and flat breads with a mint and cucumber yogurt dip.

 

CROQUE MONSIEUR

 

INGREDIENTS

(for one)

2 slices fresh bread

100g thin sliced ham on the bone

2 slices of  Gruyere

2 slices mild cheese

50g butter

 

I like to start warming up my cheese and ham in a dry frying pan first as this puts less pressure on prolonged toasting of the sandwich in order to achieve a really gooey centre.  I place a 2 slices of cheese in the pan, top with ham and then place the other 2 slice of cheese on top and just start to warm through.

 

 

Place the cheese and ham onto of one of the slices of bread, cover with the other slice to create your sandwich.  In the frying pan place the butter and melt on a medium heat, add the sandwich, I like to turn mine over so that both sides are coated in the butter, now just toast until both sides as nice and crispy brown and the cheese is trying to ooze out the sides. 

 

For a more decadent croque monsieur, place some more ham on top the toasted sandwich and cover with more cheese and pop under the grill to melt.

 

I like to serve this with a small bowl of tomato soup for dipping, just like you would a grilled cheese sandwich.

 

BEST MACARONI CHEESE WITH CRISPY JAMMON ALMOST A NO COOK RECIPE

BEST EVER MACARONI CHEESE, AGAIN...

 

 

Well this is almost a no cook recipe, a speedy fast method of assembly rather than cooking for the most glorious macaroni cheese, with a Parmesan cream, finished off with the added flavour delivered from the crispy Jammon, a joy to eat.

 

INGREDIENTS

(serves 4 as main meals)

 

300g macaroni

600ml double cream

200g mozzarella

100g strong cheddar

150g grated fresh Parmesan

Salt and white pepper

 little fresh grated nutmeg

100g Jammon Serrano finely chopped

 

This is so quick and simple to make.  First pre-heat your oven to 200 degrees, then cook the macaroni in salted boiling water until just cooked, drain and run under cold water, (I don't really like to do this to pasta but it is important to this dish).  Next pan fry the Jammon Serrano until crispy, this only takes a couple of minutes, drain on to paper roll.  In a large bowl place all the other ingredients and mix in the cooked macaroni well. 

 

Tip the mixed ingredients into your baking dish and sprinkle over the top with the Jammon Serrano crumbs, bake in your oven for approx 20 minutes until golden and bubbling.  Now just tuck in and enjoy the sumptuous rich macaroni cheese, warning it is so mooorish you will eat more than you think you will.

 

CURED MEAT SUMMER GARDEN SALAD

 

A quick assembly of ingredients, some from the garden and some from the deli can quickly give you a beautiful deep hearty salad.

 

INGREDIENTS

(serves 4)

200g selection of cured sausages

100g jammon Serrano

200g left over roast chicken (optional)

10 baby plum tomatoes halved & seasoned

1/4 red pepper diced

2 spring onions finely chopped

4 lrg handfuls mixed salad leaves

handful of fresh chopped herb your choice, basil, coriander or parsley

 

FOR THE SALAD DRESSING

100ml ooil or sunflower oil

40ml white wine vinegar

1 tbsp lemon juice

1 tsp sugar

1 tsp marjoram finely chopped

1/2 tsp mustard

10 fresh basil bashed to a pulp

salt and white pepper to taste

 

Place all the salad dressing ingredients in a old jam jar and shake well to emulsify.  You will get a lovely creamy old fashioned salad dressing, upon resting this will separate, just shake before serving.

 

I like to serve this salad in one large bowl for family style serving, toss the salad leaves in a little of the dressing just minutes before serving, reserving the rest for the table, and top with the tomato's, pepper and spring onion, then sprinkle over the chicken, layer and lift on the parma ham slices and finish off with the thin slices of cured sausage meats, finally sprinkle with the chopped herbs.

 

I love to serve this style of summer salad with a hunk of fresh bread, and a baked Camembert.

GREAT UN-VEILING OF HOME CURED JAMMON 10 MTHS IN THE MAKING

WIND DRIED JAMMON

 

There is always a sense of anticipation when I hang a newly cured leg of pork in the porch to dry in the wind, I get excited about the salty sea air and wonder how will my jammon taste, will my months of waiting reward me with a beautiful cured meat or will I be greeted with a rotten mass of mould and bacteria?  It is exciting and so far, this being my 3rd time, all have been successful.

 

 

I am lucky to live a few roads back from the seafront, this gives my hanging jammon the advantage of gusty salty south west winds to help dry it out.

 

 

HERE WE GO...

 

Anticipation...here comes the great un-veiling, 10 months in the making, I still remember the first time I un-veiled my mummified jammon, it was terrifying, I nearly had kittens seeing all the mould and the way it looked, I thought you cant possible be able to eat this without giving yourself some serious food posining! 

 

But following River Cottage's guide to the letter, I first used my nose not my eyes!  There was no smell at all and it was not black or rotting, so I scrubbed the outside with a few litres of white wine vinegar with a nail brush and all the mould came off and left a gorgeous clean jammon. 

 

 

Now for the exciting bit, is there a jammon in there?  Only one way to find out, drum roll please...and Wahooo there she is a perfect jammon ready to be enjoyed and well worth the time and little effort required to making her.

 

 

BEAUTIFUL JUST BEAUTIFUL

CHICKEN SOUP FOR THE SOUL

CHICKEN STOCK BROTH FOR RAMEN NOODLES

 

  

This is one of those dishes when in it's purest form ie: tom yum or classic ramen it is such a soul cleansing gorgeous bowl of sunshine, I just love love love ramen.  What I find even more fascinating is that you need very little additional ingredients, a few shreds of poached chicken, a few chopped spring onions, some herbs & spices and some noodles and you have a sumptuous filling nurturing soul satisfying meal. 

 

Then taking this as your base you can  Va Va Voom this dish to your personal taste, below is my additional ingredients, which are determined by whatever mood I am in.

 

YELLOW BEAN RAMEN

 

 

INGREDIENTS

 

FOR THE STOCK

1 whole free range organic chicken

2 sticks of celery

2 whole carrots

2 onions halved

1 leek halved

2 fresh bay leaves

1 stick of lemon grass bashed

6 kaffir lime leaves

15 whole peppercorns

Pinch of salt

Enough water to cover the chicken

 

Place all of the ingredients in a large stock pot and bring to a gentle just simmer and cook for 4 hrs, from time to time skim of any froth.  You can speed this cooking time up to just 1 hr, but the benefit of leaving a stock pot to just bubble away all day is a clearer stock and juicer poached chicken.

 

  When the stock is cooked take off the heat and leave to cool, then remove the chicken, this again allows the poached chicken to rest and to absorb back some of the stock while cooling making it the juiciest ever.  Strain the stock and season to taste, this is now ready to use.  I like to take the legs off the chicken whole and keep for another meal, the rest of the meat I pull of ready to use for this dish and other meals.

 

FOR THE CHICKEN NOODLE RAMEN

 

The next ingredient depends on your mood, tom yum is zesty and up lifting, very helpful after a night on the tiles, or if you feel a little run down.  The yellow bean is a milder more comforting dish, with the nurturing and healing properties of turmeric, both choices offer the same soul mending meal, the tom yum with a Va Va Voom for the blood and yellow bean with a soul satisfying hug.

 

FOR THE RAMEN BOWL

 (serves 1, just double up for more)

 

TIP: have all your ingredients ready to go, this is fast food!

(optional) 1-2 tsp of zesty tom yum or mellow yellow bean paste

1/2 tsp turmeric (only if using yellow bean paste)

500ml of poached chicken stock

200ml coconut milk

1 tsp tamarind paste or 3 tsp tamarind water

1 stick lemon grass bruised

1 tsp palm sugar

1/2 lime zested and juiced

1 pack/portion of udon noodles cooked

2 spring onions fine chopped

1 red chilli chopped

1/4 tsp grated ginger

Handful of shredded poached chicken

6 raw prawns de-veined

1 pak choy

Handful of chopped fresh coriander to finish the dish

 

Bring your stock & coconut milk up to a rolling simmer, add the tom yum or yellow bean paste if using, add the tamarind, palm sugar and a little of the lime juice, taste, you want to balance your dish with a sweet and sour note, adjust accordingly to your taste.  Now add the prawns, these will only take a few minutes to cook.

 

In your ramen bowl place your noodles, chilli, ginger, chicken, pak choy & spring onions, pour over your stock and enjoy, be sure to lick the bowl!