Mustard New Potatoes

Mustard New Potatoes
Serves 2

Ingredients:

A couple of handfuls of new potatoes.
1tsp of French whole grain mustard
1 tbsp Greek style natural yoghurt



Method:

Wash the potatoes. Leave the skins on. Cut into quarters and cook in boiling salted water until soft.

Drain the potatoes and return to the pan. Let the potatoes cool for a few minutes. This also helps to rid the potatoes of steam and excess moisture.

Add the yogurt and mustard to the potatoes. Mix to combine

These potatoes are a great accompaniment to salad, meat especially lamb.

They are quick and easy to do. You can of course omit the yoghurt and use Crème Fraiche.

BBQ Prime Rib of Beef (French Trimmed)

Barbeque Prime Rib of Beef


Easily feeds 8

Ingredients:
4 Rib, Rib of Beef, French trimmed.
2 carrots
2 onions

Method:

Allow the rib to be a room temperature for at least 2 hours before cooking.

Use a generous coating of chopped herbs of your choice. I used a good handful of Parsley, thyme and sage. Lots of salt and pepper. Lightly oil the rib rub the chopped herbs into the meat and season well with salt & pepper.

Bring your BBQ to temperature; place the Rib in a roast / oven tray with a couple of onions and carrots. The vegetables prevent the meat drying out.

Note:
If using the indirect grilling method on a gas BBQ do ensure your oven tray is not directly over the flame, likewise on a charcoal BBQ ensure the coals are not directly under the meat. The aim is to have an indirect heat source.

Place your oven tray with the ribs uppermost i.e. fat side up. Cook with the lid closed on your BBQ at about 170 degrees for two to two and half hours depending on how pink you want your beef and the weight of your rib. You will need to periodically check the rib and move it to prevent over darkening the meat in any one spot. When the meat reaches an internal temperature of 115 to 125 degrees remove it from the grill. Place it on a large serving platter and cover loosely with foil. The meat will continue cooking and the internal temperature will continue to rise. Let rest for at least 15 minutes, but no more than 30.

To serve place on board remove string and chine bone. Simply carve the rib to the thickness of your choice. Discard the vegetables from the roast pan.

Serve with new potatoes in butter and a salad of your choice. The rib goes well with butter nut squash and chickpea salad.


Notes:
Ask your butcher to remove the chine bone but tie it back to the rib with string. The bone can them be easily removed for carving.

If you want the roast rare to medium rare, remove from the grill when the temperature is 115 degrees and let it rest for 15 minutes. If you want it more well done, remove from the grill at 125 degrees and let it rest for 30 minutes.

Wine:
This rib will go very well with good Bordeaux and an aged Rioja or Ribero Del Duero.

Vindaloo

Vindaloo

This is great curry for pork and pork leftovers.

Serves 2

Ingredients:

4tbsp oil or ghee
1 large onion sliced
6-8 whole dried red chillies
2 tsp cumin seeds (ground)
2tsp coriander seeds (ground)
2tsp paprika
10 black peppercorns (ground)
1 inch sticks cinnamon (ground)
Seeds of 6 green cardamoms (ground)
2tsb brown mustard seeds (ground)
3 whole cloves (ground)
1 inch fresh ginger peeled and finely chopped
11 cloves garlic crushed or chopped
1 tsp salt
6tbsp white wine vinegar
2 tbsp tomato puree
2lb pork shoulder cubed.




Method:

If using whole spices then heat them in a hot pan until they let of their aroma then grind in your pestle and mortar or as I do in an electric coffee grinder

Heat oil in large pan and fry onion until just starting to turn brown.

Remove the onion from the pan and place in a blender or processor.
Add the dried red chillies, the spices, garlic, salt, vinegar, tomato puree and 4 tbsp of water. Blend to a smooth paste.

Heat the pan, add the diced pork and cook until browned. Add the onion / spice mixture and cook for a few minutes over a high heat.

Turn to a gentle simmer and cook for about 1 1/2 hours or until the pork is very tender. Obviously leftovers pork will take less time to cook.
Notes:
I like to serve this with plain rice and some home made mango chutney and Raita

Easy Peasy Lemon Squesy Mess

Hi to my blog followers,

I haven't posted in a while. I guess I have been too busy indulging in good food. Well I have nearly finished all of my home made orange pickle and the lime pickle. They were both really very good and so easy to make, go on give it a try.

I am waiting for my various varieties of tomato and chilli to fruit then I can post some recipes based on fresh tomato and chillies.

This post is for a dessert, now I have a very savory tooth, so with me dessert can often be overlooked. The recipe below is so terribly easy. It takes no time at all and it is almost healthy, well it has fresh fruit in it after all.

Easy Peasy Lemon Squeasy Mess
Serves 2

Ingredients:

Good quality lemon curd
Greek yogurt (I prefer full fat but of course you can use low fat)

Method:

Combine two thirds yoghurt and one third lemon curd in a bowl. Fold together but take care not to mix completely together. You are aiming to achieve ribbons of yellow lemon curd through the yoghurt.

Combine with a handful or two of raspberries.

Spoon into individual serving dish or bowl and top with a home made raspberry coulis

Raspberry Coulis

Method:
Punnet or more of raspberries, sugar to taste. Place in a sauce pan with a splash or two of water. Bring to boil then simmer on low heat for 5 minutes or until fruit is soft. Pass through a sieve. Push the fruit through the sieve with the back of spoon. This should leave the pips behind. If you want a more concentrated coulis then place the coulis back in a clean saucepan and over a high heat reduce until the desired consistency is achieved.

Notes:
This recipe is really just a base. Try adding broken up meringue, or banana or both. I have just made it with strawberries, meringue and banana ..mmm yummy. Add whatever fresh fruit appeals to you.

Roast Rack of English Lamb

New Season Roast Rack of English Lamb with Crushed Peas

Serves 6

Ingredients:

French trimmed Rack of lamb
3 rib rack per person. Ask your butcher to prepare these.
1 red onion sliced.
Pint good quality lamb stock
Handful of fresh rosemary sprigs

1 1/2lb frozen peas, that have been allowed to thaw.
Handful of finely chopped fresh mint
2-3 tbs extra virgin olive oil
Marinade
1 clove garlic
Handful of fresh mint
2 tbs extra virgin olive oil
-
Method:
Put the peeled chopped garlic and mint in a pestle and mortar and mix to a thick paste add the olive oil no salt at this stage as it draws out moisture.
Spread the marinade by hand all over the racks of lamb. Leave for at least 4 hours to marinate.

You can make the lamb jus in advance. Add a little oil to a saucepan and add the onion. After about five minutes add 2-3 sprigs of rosemary then continue to cook the onion until it begins to brown then add the lamb stock. Bring to the boil then reduce to the heat and leave to reduce. Remove the rosemary sprigs and discard. Continue reducing the lamb stock until reduced by about ¾. You are looking to achieve an intense flavour there should be about ¼ pint left. Pass through a fine sieve into a small pan. Discard the onions. You can if you wish reduce the jus a little more to get the depth of flavour you prefer. Just remember you want to have enough to spoon a couple or three table spoons over each rack of lamb.

Take the marinated lamb racks and season with salt and pepper. Do ensure that if you have kept the lamb in the fridge that it has been at room temperature for at least an hour before you start to cook it. Heat a large heavy bottomed pan. Add the lamb racks and brown well on all sides. Once browned turn all the racks rib side down / skin side up and place in preheated over at 180 degrees centidraed for no more than 10 minutes. This will give medium cooked meat. For rare to medium reduce the time by 3 minutes. If you want you rack of Lamb well done then please doesn’t read my recipe any further it is a waste of good lamb to cook it well done.

Meanwhile place the peas in a food processor with about 2tbs of the chopped mint. Now just pulse the thawed peas and mint until the peas are looking crushed but not pureed. The peas must retain some structure you are not looking to make a soup! The peas can be prepared well ahead of time and only need then to be cooked through.

Place the crushed peas in a saucepan and add a good glug of extra virgin olive oil (2-3 tbs). The peas will only need to be heated through just before you plate up. They do not take more than a few minutes to cook.

Remove the cooked lamb from the oven and leave to one side to rest for a couple of minutes whilst you prepare the crushed peas.

With a pastry cutter or some other such thing, an empty tin (washed) with top and bottom removed will suffice. Lightly butter or oil the inside of the tin. Place the tin on the warmed serving plate. Add a serving of the crushed peas to the round (tin) and spread to fit with a spoon. Remove the tin and you should have a vibrant green circle of crushed peas. !! Repeat this for the remaining plates. You can of course omit the round tin for the presentation and just place a portion of the peas on the plate.

Now place the rack of lamb on the crushed pea base. Over the lamb spoon a little jus. Top the lamb with a sprig of rosemary or fresh mint and serve.

I like to serve this with a large bowl of simple buttered Jersey Royal new potatoes

Wine note:
A good Rioja or Loire red would work very well with this beautiful spring time dish. Enjoy!

Spicy Jambalaya

Spicy Jambalaya

I am a big fan of one pot cooking and maximum flavour. This gives me an easier time in the kitchen without comprising my standards. This is a very comforting dish. It always looks great placed in the centre of the table. Everyone can dig in and help themselves.

Serves 4

Ingredients:

2tbs olive oil
1 onion finely chopped
1 stick celery chopped
2 cloves garlic chopped or crushed
1lb chicken thighs boned and skinned and chopped 1inch pieces. Note you want 1lb chicken thighs left after bone and skin removed.
1 green pepper cut into chunks
1 or 2 green chillies depending on your liking for chilli
7oz of Chorizo. Skinned and sliced
1 tin of sweet corn (optional)
3 squid cleaned and cut into ½” rings (optional)
6oz raw prawns shelled and cleaned (optional)
¼ tsp Cayenne pepper
10fl oz brown basmati rice
1 pint of Chicken stock
Good splash of dry white wine (optional)
½ tsp Oregano
Plain yogurt

Method:
Heat oil in large heavy bottom pan that has a close fitting lid. Ideally a large shallow casserole or Mediterranean style saucepan. Add the onion and fry for a few minutes then add the celery and garlic and chilli. Fry gently for a few minutes until soft. Now add the chorizo and continue to fry until it releases its oil. Now add the chicken thighs and cook until browned.

Stir in the rice (making sure you have rinsed it through in a sieve first) cook for a few minutes, stirring, until the rice is coated in oil.

Now add the wine if you are using it and the chicken stock. Stir through bring to the boil. Now turn to a gentle simmer and put the lid on.

About 30 minutes later add the corn and green pepper and the cayenne. Sprinkle over the oregano. Cover and continue to cook for about 50 minutes to an hour. You will need to check the liquid level in the pan. If it dries too much before the rice is cooked add a little more water or stock.

When the rice is cooked add the prawns then a couple of minutes later add the squid. As soon as the prawns have turned pink they are cooked. The squid will turn a solid white colour when ready. Do not overcook the squid.
Check and adjust the seasoning if necessary. Serve garnished with some plain yogurt.

Notes:
Brown basmati rice cooks better in this dish than white rice. White rice tends to lose its structure.
You can add more white wine if you wish to, just reduce accordingly the amount of stock.
The variations with dish are endless. You can omit all the seafood. You could add pineapple. A few chopped sun dried tomatoes would also work well.

Pineapple Curry

Okay the curry feast weekend was a huge success. All of the curries listed were truly delicious. I will begin to post the recipes on the blog. These recipes as with most of my cooking are always pretty relaxed. There are very few hard and fast rules. Adapt my recipes to suit your own tastes. If you want hotter then add more chilli or use less chilli for a milder result. If you don't like an ingredient, well don't use it. I always think recipes are a guide for you to build on. Time to enjoy a truly delicious recipe, Pineapple Curry. I guarentee you will impress yourself with the result.

Pineapple Curry

This is truly a delicious curry it is very easy and quick to make and simply stunning to look at.

Serves 2
Ingredients:
1lb fresh pineapple peeled and cubed
4tbs of fresh grated or dried coconut
1 tin coconut milk
¼ tsp mustard powder
1 green chilli roughly chopped (Add more chilli for hotter flavour)
12 curries leaves fresh or dried
½ tsp salt
2tbs oil or ghee
Pinch of brown mustard seeds
2 long red chillies chopped into large pieces
1tbs chopped coriander leaves

For the marinade
1/3 tsp mustard powder
¼ tsp turmeric powder
1-2tsp sugar (depends how sweet the pineapple is)
¼ tsp salt
1tbs water

Method:
Put the pineapple in a bowl and combine well with the marinade ingredients. Mix well and leave to marinate for at least 20 minutes.

In a blender put the coconut milk, green chilli, grated coconut and blend to a paste.

Heat oil in pan until hot. Add the mustard seeds. Within a few seconds they will start to pop. Now add the curries leaves, once they have let their fragrance into the oil add the red chilli and stir for a minute. Do not let the chilli get too dark in colour.

Now add the pineapple and stir fry for about 10 minutes.

Add the coconut paste and bring to the boil. Reduce heat and cook for about 30 minutes or so until the sauce reduces and thickens.

Adjust the seasoning as required by adding salt or sugar.

Garnish with the chopped coriander leave and a whole red chilli.

Notes:
To test for a ripe pineapple pick up the pineapple by the leaves. The leaves should pull out easily if ripe. You can buy a few days ahead of time and leave the under ripe pineapple next to some bananas to speed the ripening process.

Serve with simple white Basmati rice.

You could just as easily add some fresh prawns about 5 minutes before the end of the cooking time for a variation.