I'm not a great lover of stews but this really hit the spot for me. Although I did it earlier today, a few beers watching the footie and a couple of wines with the meal (and after) may have dulled my memory!
250 gram of cubed pork shoulder. Grind up cumin and coriander seeds, add paprika and turmeric, salt and pepper. Rub all over the meat and leave to marinade for a few hours.
About 6 dried apricot halves chopped.
2 cloves garlic chopped
1 onion sliced
A few sage leaves chopped
1 medium potato in small cubes
Flour the pork
I used a tagine as it seems to maintain a lovely moist low heat and softened the onions then added the garlic and apricots for a few minutes.
I removed this and then sauteed the pork for a few minutes before adding the potatoes, onions etc, a bay leaf and some chicken stock.
This was left to look after itself on a low simmer for 2 hours.
Lid removed and heat increased to take the liquid to required consistency.
Will be done again. (As I've included it here, I can remember what I did!!!)
I love cooking and don't tend to follow many recipes - however, I often forget how I've done things ( not that I mind as I like to mix the changes) and would like to refer back at times However, if anyone finds these recipes useful then I'd be pleased to hear from them
Sunday, 13 April 2014
Scotch eggs with chorizo
A few years ago I had a lovely Chideock Egg at The George Inn http://www.georgeinnchideock.co.uk/ at Chideock and it has stuck in my memory. It was described as a chorizo scotch egg.
The other day, I suddenly had a fancy for a scotch egg. Here is what developed.
For 2 people (3 eggs) OK, we were going to have one each but...
3 medium eggs. Put in a pan of cold water, just covering, bring to a light boil and simmer for 5 minutes. Remove the eggs into iced water. Sometime later, peel them. Much to my frustration, I have learnt that fresh eggs do not lend themselves to easy peeling.
I used 4 sausages ( approx 200gr?) which were red onion and sun ripened tomato but there must be lots of different varieties which could suit.
I finely chopped about 25 gram of chorizo finely chopped and mixed all together.
The rest is pretty standard as regards wrapping the mixture round the eggs ( use 2 layers of cling film to roll out the mixture), flour egg, wrap meat round, flour, egg and breadcrumb (breadcrumb 2x if you like but I found it good with 1 layer).
Deep fry at 170c for 7 minutes and ENJOY!!!
The other day, I suddenly had a fancy for a scotch egg. Here is what developed.
For 2 people (3 eggs) OK, we were going to have one each but...
3 medium eggs. Put in a pan of cold water, just covering, bring to a light boil and simmer for 5 minutes. Remove the eggs into iced water. Sometime later, peel them. Much to my frustration, I have learnt that fresh eggs do not lend themselves to easy peeling.
I used 4 sausages ( approx 200gr?) which were red onion and sun ripened tomato but there must be lots of different varieties which could suit.
I finely chopped about 25 gram of chorizo finely chopped and mixed all together.
The rest is pretty standard as regards wrapping the mixture round the eggs ( use 2 layers of cling film to roll out the mixture), flour egg, wrap meat round, flour, egg and breadcrumb (breadcrumb 2x if you like but I found it good with 1 layer).
Deep fry at 170c for 7 minutes and ENJOY!!!
Thursday, 30 January 2014
Beef burger - simply good
I've never been a great fan of burgers but found these lovely - and easy.
For 4
1 lb decent minced beef
Small grated onion
Grated garlic clove
Small egg
2 cracker biscuits (eg Jacobs) finely ground
Ground pepper
Tbsp oyster sauce (this negates the need for salt)
Tbsp tomato ketchup
Gently fry the onion and garlic to remove the excess moisture but do not colour. Allow to cool.
Mix all ingredients together using some or all of the ground crackers to attain a shapeable consistency.
Shape into four pats and refrigerate for an hour. Alternatively divide into about 45grm pats for sliders
Cook!
For 4
1 lb decent minced beef
Small grated onion
Grated garlic clove
Small egg
2 cracker biscuits (eg Jacobs) finely ground
Ground pepper
Tbsp oyster sauce (this negates the need for salt)
Tbsp tomato ketchup
Gently fry the onion and garlic to remove the excess moisture but do not colour. Allow to cool.
Mix all ingredients together using some or all of the ground crackers to attain a shapeable consistency.
Shape into four pats and refrigerate for an hour. Alternatively divide into about 45grm pats for sliders
Cook!
Friday, 22 November 2013
Cod with chorizo, parmesan and spinach crust
I'm not a great fan of cod, finding it somewhat lacking in flavour but it does have a great texture. This recipe I really enjoyed. Sorry about the lack of measurements but it's got to be in your proportions - not mine ;-)
A couple of nice thick cod steaks.
For the crust: chorizo, Parmesan, bread crumbs thawed frozen spinach, small knob butter, bit of nice oil. Blitz all together to make a thick paste.
That is about all the prep. Do what you will to accompany it.
I started the cod of in a pan quickly on all sides. Then I added the topping plus a few very thin slices of chorizo. The topping I found was easier to flatten and shape before putting on the cod but is you do it looser or dryer this won't matter.
Into the oven at 180c fan for as long as it takes to get the internal temperature above 55c
A couple of nice thick cod steaks.
For the crust: chorizo, Parmesan, bread crumbs thawed frozen spinach, small knob butter, bit of nice oil. Blitz all together to make a thick paste.
That is about all the prep. Do what you will to accompany it.
I started the cod of in a pan quickly on all sides. Then I added the topping plus a few very thin slices of chorizo. The topping I found was easier to flatten and shape before putting on the cod but is you do it looser or dryer this won't matter.
Into the oven at 180c fan for as long as it takes to get the internal temperature above 55c
Sunday, 17 November 2013
Mackerel with garlic & paprika
This is a lovely and inexpensive meal.
I used 3 filleted mackerel for 2 people.
Cut the butternut squash in approx 1 inch cubes, lightly coat in oil with a splodge of chili sauce. I used Rasta Fire which has pineapple and papaya in it as well as the habenero chilies making a gentle but flavoursome sauce.
Roast for about 35 minutes until soft.
Cover 80 grams of couscous with 145ml of boiling water seasoned with a bit of chicken or veg stock cube. Then mix in with roasted or fried chopped red pepper and red onion.
Crush a garlic clove with salt and pepper, add oil whilst still mixing and about a level teaspoon of paprika. Coat the flesh of the mackerel.
Fry quickly.
I used 3 filleted mackerel for 2 people.
| 3 mackerel | |
| 1/3rd butternut squash | |
| 80 gr cous cous | |
| 1 med red pepper | |
| 1 small red onion | |
Roast for about 35 minutes until soft.
Cover 80 grams of couscous with 145ml of boiling water seasoned with a bit of chicken or veg stock cube. Then mix in with roasted or fried chopped red pepper and red onion.
Crush a garlic clove with salt and pepper, add oil whilst still mixing and about a level teaspoon of paprika. Coat the flesh of the mackerel.
Fry quickly.
Tuesday, 3 September 2013
Lamb tagine
I've done tagine before but never recorded the recipe. Heaven knows what the others were but here's this one which I would be more than happy to repeat.
Ingredients for 2 people
240gr cubed leg of lamb.
About 200 ml of a basic tomato sauce. I always make a good sized batch and freeze some for occasions like this)
About 100 ml stock.
1 medium onion quartered and sliced
2 cloves of garlic crushed
1/2 - 3/4 inch of root ginger (depending on thickness) crushed
A few strands of saffron in a little hot water
Dried apricots 50g }
Sultanas 50g } Chopped
Dates 25gr }
Flaked almonds 25gr
1 teaspoon each of cumin and coriander seed ground up.
1/2 teaspoon each of sweet paprika and turmeric
1/4 teaspoon each of ground cinnamon and smoked paprika
Good pinch of cayenne pepper
Mix the dry spices and coat the lamb cubes rubbing it well in. refrigerate for a few hours at least.
Sweat the onion in the tagine then remove. Add a little oil and toss the lamb cubes to colour them.
Add the dried fruits etc.
Add the onion, garlic and ginger, tomato sauce, saffron and sufficient stock to just cover the meat.
Bring to a simmer, cover and leave for about 2 1/2 hours. Check to see if more stock is needed.
When nearly done, remove lid and simmer to take to required consistency.
I served it with a red pepper and red onion couscous and some fresh green beans from the garden
Ingredients for 2 people
240gr cubed leg of lamb.
About 200 ml of a basic tomato sauce. I always make a good sized batch and freeze some for occasions like this)
About 100 ml stock.
1 medium onion quartered and sliced
2 cloves of garlic crushed
1/2 - 3/4 inch of root ginger (depending on thickness) crushed
A few strands of saffron in a little hot water
Dried apricots 50g }
Sultanas 50g } Chopped
Dates 25gr }
Flaked almonds 25gr
1 teaspoon each of cumin and coriander seed ground up.
1/2 teaspoon each of sweet paprika and turmeric
1/4 teaspoon each of ground cinnamon and smoked paprika
Good pinch of cayenne pepper
Mix the dry spices and coat the lamb cubes rubbing it well in. refrigerate for a few hours at least.
Sweat the onion in the tagine then remove. Add a little oil and toss the lamb cubes to colour them.
Add the dried fruits etc.
Add the onion, garlic and ginger, tomato sauce, saffron and sufficient stock to just cover the meat.
Bring to a simmer, cover and leave for about 2 1/2 hours. Check to see if more stock is needed.
When nearly done, remove lid and simmer to take to required consistency.
I served it with a red pepper and red onion couscous and some fresh green beans from the garden
Monday, 1 July 2013
Mackerel with Dijon Mustard
My wife is very fussy about fish bones so I can't do whole mackerel.
With this, I filleted them and then ran a knife down the edge of the pin bones to remove them all and leave the fillets cut in 2 lengthways.
I seasoned the fillets and lightly coated them with dijon and then floured them.
Pan fried and served with creme fraiche with capers, fennel frond, red onion and chives with a salsa and french green beans...and saute potatoes.
No complaints about bones!
With this, I filleted them and then ran a knife down the edge of the pin bones to remove them all and leave the fillets cut in 2 lengthways.
I seasoned the fillets and lightly coated them with dijon and then floured them.
Pan fried and served with creme fraiche with capers, fennel frond, red onion and chives with a salsa and french green beans...and saute potatoes.
No complaints about bones!
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