East Coast….Tapas
Earlier this year I flew to Bilbao and headed down to the coastal city of San Sebastian which is about 1.5 hours from Bilbao Airport.
San Sebastian is the capital city of the province of Guipuzcoa in the Basque Country, Spain.
The city is in the north of the Basque Country, on the Southern coast of the Bay of Biscay and the city sits at the mouth of the river Urumea. San Sebastian’s beautiful coastline makes it a popular beach resort in summer.
Parte Vieja (old part) is the traditional core area of the city, which was surrounded by walls, up to 1863 when they were demolished to occupy the stretch of sand and land that connected the town to the mainland.
Basque cuisine includes meats & fish gfrilled over hot coals, lamb stews, cod fresh & salted, Pinxtos (Basque Tapas) Sheeps Cheese, Txakoli sparkling wine and Basque Cider.
Basque cuisine is influenced by the abundance of produce from the sea and the fertile Ebro valley, The mountainous nature of the Basque country has led to a difference between coastal cuisine dominated by fish and seafood, and inland cuisine with fresh & cured meats and lots of locally grown vegetables.
In addition to the dishes and products of the Basque, they have some very special ways of preparing and sharing food which are unique to this area.
Cider Houses
You will find these Sagardotegias (cider houses) nestled in the hills around San Sebastian, some are located in typical farmhouse facades which open up into a huge barn like structure which houses the chestnut vats that store the cider. There is generally a walk way between the vats (which can be 15feet tall) you walk down through the walkway with your glass to sample the different ciders. 1 vat is opened at a time generally and diners walk through to fill their glasses bringing them back to simple wooden tables.
The cider houses were not set up as dining houses however the gastronomic clubs on their day trips brought their own food and cooked it on open fires.
Nowadays, cider houses are one of the hidden dining gems of the Basque country, serving a variation on a menu of chorizo cooked in cider, salt-cod omelette, fresh cod fried with peppers, char-grilled T-bone steaks, walnuts and Idiazábal sheep's cheese – all for around 30 Euro with unlimited cider. I have included a list of 10 of the best cider houses around San Sebastian.
The cider house I visited way very busy with large groups of people gathered around simple high large wooden tables – no seats were provided. The table held cutlery, condiments and a glass each.
Food arrived on big wooden boards which the group tucked into. Lots of trips were made down to the cider vat area, this was an experience in itself as many groups used this area as a social area. It was very different from an Irish Pub!!
Basque ciders are flatter than their European counterparts and less alcoholic, typically between five and six per cent.
Gastronomic Societies
Gastronomic Societies are organisations,
also dating back to the 1800’s. They are almost always made up of men, who cook & eat together in a small space owned by a group of friends in the smaller towns and suburbs, food and costs are shared.
Pinxtos – Pnchos...
The txikiteo is the Pinxtos (tapas) crawl from one little bar to the next especially in the old town of San Sebastian. Many of these little bars are known for their speciality eg. lamb, calamari, prawns/fish etc. they display their food on bar tops or in refrigerated units where people came and helped themselves to a selection of Pinxtos/ tapas in the evenings with friends and family. Look out for the hot dishes which are cooked to order and are really worthwhile, the menu is generally on the wall near the bar... Watch the locals!! Pinxtos are an inexpensive but extremely great way of dining in San Sebastian
The locals either drink a glass of Basque cider or a glass of Txakoli, delicious local sparkling wine costing about 1.50euro per glass.
Franco’ s Restaurants
Under Franco’s rule , restaurants had to provide a three course lunch meal with wine for under 15 euro. There are many little restaurants about the old town in San Sebastian still providing this service. Look for the menu boards outside.
Michelin Starred Restaurants
With a bigger concentration of Michelin stars per inhabitant than any other city, San Sebastian's reputation as a mecca for foodies is well deserved.
Arzak - excerpt from a restaurant guide
Address: Alto de Miracruz 21
Tel: 94-328-55-93
Opening Times: Tues-Sun 1-3:30pm; Tues-Sat 8:30-11:30pm
Closed:June 15-July 3 and Nov 5-30; closed Tues Jan-June
Juan Mari Arzak has turned this place into a restaurant of world renown which has three Michelin stars. It is reputedly the finest restaurant in Spain which specialises in Basque cuisine with the chef's personal touch. Some of the favourite dishes of previous customers are listed on the back of the menu just in case you're having a problem making your mind up. It is essential to reserve in advance and meals are likely to cost around 100 per person.
I visited this restaurant earlier this year and met Juan Mari Arzak’s daughter, who brought me to the heart of the kitchen to meet the chefs (all 40 of them) it was a spectacular sight to see so many chefs working together and preparing such unique dishes. Dinner was spectacular! This is definitely worth a trip for a very special occasion ... book in advance and avoid the high summer season.
Akelare
Address: Paseo del Padre Orkolaga 56
Tel: 94-321-20-52
Opening Times: Tues-Sun 1-3:30pm; Tues-Sat 8:30-11pm
Closed:Feb and Sept 27-Oct 15; closed Tues Jan-June
This restaurant offers similar dishes as Arzak and many visitors suggest that the quality is of the same excellence as Arzak but in a better location lying a few kilometres west of the city beyond the village of Igueldo which offers superb views out to sea. The chef, Pedro Subijana, was selected as the best chef in Spain in 1983 and his influence has shaped the development of modern Basque cuisine ever since. The restaurant has two Michelin stars and prices are marginally less than Arza
Stuffed Cherry Tomatoes
Slice the tops from the tomatoes, hollow out and discard the seeds. Turn upside down on a paper towel for a few mins to drain. Mix equal amounts of goats cheese & ricotta cheese, with finely chopped prosciutto or Serrano ham. Spoon into the tomatoes and pop into the fridge until you are ready to eat.
Grilled peppers on French bread
Cut 1 red pepper in half remove seeds & membrane, Drizzle with olive oil and pop on the bbq or under the grill for a few mins, until the skins have blackened. Pop into a plastic bag, cool for a few mins, & the skins will simply peel off. Thinly slice the pepper, add ¼ teaspoon of balsamic vinegar. Pop onto slices of French bread.
Manchego cheese is a Spanish Sheep’s cheese, cut into cubes and pop onto cocktail sticks with grilled red pepper.
Chorizo Sausage rounds baked or fried until beginning to crisp & served with crusty bread.
Serrano ham slices rolled- pop on a cocktail stick with a little melon.
Toppings for Ciabatta/ French or Sourdough bread
Slice the bread in 1cm slices drizzle with olive oil and bake or grill until golden on both sides...
Rocket & Feta on French Bread Slices drizzled with olive oil.
Smoked Salmon, cream cheese, lemon juice & capers
Fried mushrooms, crumbled goats cheese, flat leaf parsley
Egg mayonnaise with chives
Tomatoes mixed with finely shredded basil & a drizzle of olive oil.
Chorizo sausage, grilled red pepper & flat leaf parsley
Thinly sliced grilled red, yellow & orange peppers, finely chopped garlic & olive oil
Salted fried almonds
2 handfuls of peeled almonds
2 tbsp olive oil
Seasalt
Heat the oil in a pan
Pop the almonds onto the pan and move them around the pan constantly for about 1 min or until browned
Remove from the pan place on kitchen paper .. to remove excess oil.
Pop into a bowl and scatter liberally with seasalt.
Quick Patatas Bravas
3 potatoes
1 finely chopped onion
1 red chilli pepper
1 clove of garlic
2 cups of pasata – sieved tomatoes
1 teasp of sugar
½ glass of white wine
Salt & black pepper
Saute the onion in a pan with olive oil for about 5 mins then tip in the garlic & chilli and continue to cook for about 5 mins.
Pop the pasata into the pan with the wine, bring to the boil then simmer for 15 mins.
Season with salt, pepper and the sugar.
Chop the potatoes into bite sized cubes place on a baking tray coating them in olive oil
Pop into the oven for 15 mins @ 200 or until cooked.
Transfer to a serving bowl and pour warm sauce over the potatoes.
The sauce will keep in a sealed container once in the fridge for 2 weeks.
King prawns in garlic & sherry
12 king prawns (fresh if available)
3 tablespoons of olive oil
2 tsp garlic crushed
2 tsp paprika
2 tablespoons of sherry
Lemon or lime wedges to serve
Heat the oil on a non stick pan, toss in the garlic, & sherry, cook for 2 mins the add paprika stir & then pop the on prawns, c00k for 5 mins or until turned in colour for 1 min…
Transfer to a plate and garnish with lemon or lime wedges.
Goats cheese with tarragon & garlic marinade
3 thickish slices of goats cheese
250ml olive oil
1 bunch of tarragon chopped
4 cloves of garlic
1 tablespoon of black peppercorns
1. Leave the rind on the goats cheese and chop into bite sized chunks.
mix together all the ingredients for the marinade and pour over the cheese.
Leave to marinade for at least two hours.
Use cocktail sticks to spike the cubes when serving.
San Sebastian
Top 10 Cider Houses ... check before you go if open!!
1. Zelaia
"Every cider house has its own personality," explains Zelaia's owner José Antonio Gaincerain. Zelaia would best be described as gregarious and family-orientated to the core. Diners are served up classic cider house fair cooked by José Antonio's wife Nati and delivered by his daughter Oihana. A student of agricultural technology, Oihana is determined to modernise cider making without losing the traditional ritual. As such, there isn't a chair in sight and cider is released from the barrels by drawing out a thin txotx (peg) rather than by turning a tap. The brew is as convincing as the food, well-balanced and gently acidic.
• Open Jan - Apr. Martindeji Auzoa 29, 20120 Hernani; +34 943 555851;zelaia.es.
2. Lizeaga
The Lizeaga twins
Hidden in a 16th-century farmhouse, Lizeaga is one the region's oldest and most atmospheric cider houses. Escape the outside view of a newly built motorway bridge by entering a dimly lit, low-ceilinged dining room where baguettes signal bookings on long wooden tables. The Lizeaga twins are the fourth-generation of cider makers and have built a clever tunnel linking the old farmhouse to the newer cellar building. Move on from the barrels to taste the house speciality, tortilla de bacalao, which comes out steaming and soft in the middle.
• Open all year. Gartziategi Baserria, 20115 Astigarraga; +34 943 468290.
3. Gurutzeta
Cider pouring
Climb the steep steps in Gurutzeta on a Wednesday evening and you'll hear the singing of an Otxote (Basque male choir). Singing for their dinner, Otxote Eguzkilore includes doctors, teachers and engineers who replenish their cider glasses before returning to eat. A regular at Gurutzeta, culinary guide Jon Warren of San Sebastián Food explains the reason why people angle their glasses when cider is poured. "Breaking the stream of cider on the edge of the glass allows the cider to oxidise, releasing the natural flavours and aromas."
• Open Jan - Apr. Oialume Bidea, 63, 20115 Astigarraga; +34 943 552242; gurutzeta.com.
4. Zapiain
The loading bay for lorries behind Zapiain is testament to its commercial orientation. Only five per cent of its cider is drunk during the txotx season, the rest is sold to supermarkets and a small amount is exported to America. Egoitz Zapiain, one of the heirs to the business, plots the label's expansion during the day and works as the txotxero, opening the barrels in the evening. "I like to start people off with the easier drinking ciders before moving on to the slightly more acidic ciders later on," he says. Renowned for consistently high-quality cuisine, early booking is essential.
• Open Jan - Apr. Kale Nagusia 96, 20115 Astigarraga; +34 943 330033.
5. Petretegi
Cider catching at Petretegi
Regularly fully booked (which is saying something if your restaurant seats over 700), family-owned Petretegi is one of the few to offer self-serve cider all year round, thanks in part to their staggering 15,000-litre chestnut barrels. It has an electric atmosphere when busy and the price includes wine as well as cider. The homemade sherberty apple sorbet is worth the extra €2.
• Open all year. Petritegi Bidea, 20115 Astigarraga; +34 943 457188;petritegi.com.
6. Mina
Bacalao con pimientos
Mina is perched above the small town of Astigarraga with impressive views of the surrounding countryside. It's a difficult landscape for modern farming machinery, which is one reason why apples are brought in from Asturias, Galicia and Normandy to meet the demand of cider makers. Mina is best at bacalao en salsa verde, cod cooked in a parsley-laden sauce, served with potatoes.
• Open Jan - Apr. Txoritokieta Bidea 50; 20115 Astigarraga; +34 943 555220.
7. Altzueta
Just down the road, in Hernani, the cider house Altzueta is the birthplace of Florentino Goiloetxea who, during the second world war, helped hundreds of air crew cross the border from Nazi-occupied Ipparalde (French Basque country). His nephew Juan serves up no-nonsense cider house staples to diners who stand beside the barrels.
• Open Jan - Apr. Barrio Osinaga 7, 20128 Hernani; +34 943 551502;altzuetasagardotegia.com.
8. Larre-gain
Queso y membrillo at Larre-gain
Follow the river out of Hernani and resist any instincts to turn back as you bare left up a steep incline. Owners José and Ixabel have an eye for details, the unusual aperitivo of anchovies plays off brilliantly against the sweetness of the cider. Order ahead if you'd like cod in salsa verde and leave some space for generous servings of cheese, quince jelly and almond biscuits.
• Open Jan - Apr. Ereñozu Auzoa 58, 20120 Hernani; +34 943 55 58 46.
9. Alorrenea
Steaks on the grill at Alorrenea
One of the few cider houses to open for lunch on weekdays, what Alorrenea lacks in charm, it makes up for in unpretentious hospitality. Owner Javier Mariz wields a hefty cleaver in front of an open barbeque. The plate-sized T-bone steaks have crimson centres.
• Open all year. Petritegi Bidea 4, 20115 Astigarraga; +34 943 336999; alorrenea.com.
10. Calonge
A boxy modern building on the Igueldo hill overlooking San Sebastián, purists don't see Calonge as a "true" sagardotegia. But with stunning views of the Bay of Biscay and a maze-like cellar out back, it's worth a visit. The menu goes beyond the traditional cider house offering and chairs are a welcome relief to weary legs.
• Open all year. Gurutzeta baserria, Orkolaga paseoa 8, 20008 San Sebastián; +34 943 213251.
Thursday, May 26, 2011
Friday, May 13, 2011
Warm Roast Squash Spinach & Feta Salad
1 medium butternut squash
1 red onion thinly sliced
2 large handfuls of baby spinach
2 tbls of pinenuts
1 orange juiced
1 handful of feta cheese cubed
1 tsp of paprika
1 tbls of oive oil
Slice the butternut in half scoop out the seeds, chop into cubes without the skin on. Heat the oven to 200 pop the squash on a tray and drizzle with olive oil leave to cook for 15 mins or until cooked.
Pop the pinenuts onto a baking tray and cook for about 5 mins until golden. Remove from tray onto a plate.
Heat a pan with the remainder of olive oil and cook the onion for about 2 mins then add the paprika
Combine the butternut mixture with the, onion & spinach,
Scatter the pinenuts and feta gently thru the salad
Lastly squeeze over the fresh orange juice
Warm Beetroot, Radish & Roast Almond Salad
4 Beets - sliced
6 Radishes – sliced
3 tbls of flaked almonds
2 tbls of crème fraiche
1 tbls of natural yoghurt
Pop flaked almonds onto a baking tray and transfer to a preheated 170 oven for about 5 mins or until just beginning to turn in colour
Place the beets & radishes into a bowl
Combine the crème fraiche & yoghurt until smooth
Reserve a tbls of almonds & then scatter the remainder over the top of the beets & radishes and combine gently with the dressing.
Transfer to a shallow bowl & decorate the top with the remaining almonds.
Warm Sweet Potato, carmelized red onion & chorizo Salad
3 Sweet potatoes
8 baby potatoes
1 chorizo sausage
6 cloves of garlic
1 red onion
3 tbls of balsamic vinegar
1 tbls of sticky brown sugar
Sea Salt
Slice the baby potatoes in half & then chop the sweet potatoes into approx the same size pieces.
Slice the red onion thinly removing tough ends etc.
Chop the chorizo and fry gently in a warm pan for 3 mins each side
Pop the onion into a bowl and 2 tbls of balsamic & the brown sugar over the onion, mix to combine then transfer onto baking tray to a preheated oven 170 for about 5/6 mins… check to see if beginning to caramelise if not leave another few mins. Remove when cooked and set aside
Transfer the potatoes to a baking tray and add the garlic cloves unpeeled.
Pour the olive oil over the potatoes & garlic ensuring they all have a coating .
Pop into the oven for about 20 mins or until cooked
Transfer to a bowl and add the caramelised onions, chorizo with oil, balsamic & seasalt… using your hands toss gently until well combined…
1 medium butternut squash
1 red onion thinly sliced
2 large handfuls of baby spinach
2 tbls of pinenuts
1 orange juiced
1 handful of feta cheese cubed
1 tsp of paprika
1 tbls of oive oil
Slice the butternut in half scoop out the seeds, chop into cubes without the skin on. Heat the oven to 200 pop the squash on a tray and drizzle with olive oil leave to cook for 15 mins or until cooked.
Pop the pinenuts onto a baking tray and cook for about 5 mins until golden. Remove from tray onto a plate.
Heat a pan with the remainder of olive oil and cook the onion for about 2 mins then add the paprika
Combine the butternut mixture with the, onion & spinach,
Scatter the pinenuts and feta gently thru the salad
Lastly squeeze over the fresh orange juice
Warm Beetroot, Radish & Roast Almond Salad
4 Beets - sliced
6 Radishes – sliced
3 tbls of flaked almonds
2 tbls of crème fraiche
1 tbls of natural yoghurt
Pop flaked almonds onto a baking tray and transfer to a preheated 170 oven for about 5 mins or until just beginning to turn in colour
Place the beets & radishes into a bowl
Combine the crème fraiche & yoghurt until smooth
Reserve a tbls of almonds & then scatter the remainder over the top of the beets & radishes and combine gently with the dressing.
Transfer to a shallow bowl & decorate the top with the remaining almonds.
Warm Sweet Potato, carmelized red onion & chorizo Salad
3 Sweet potatoes
8 baby potatoes
1 chorizo sausage
6 cloves of garlic
1 red onion
3 tbls of balsamic vinegar
1 tbls of sticky brown sugar
Sea Salt
Slice the baby potatoes in half & then chop the sweet potatoes into approx the same size pieces.
Slice the red onion thinly removing tough ends etc.
Chop the chorizo and fry gently in a warm pan for 3 mins each side
Pop the onion into a bowl and 2 tbls of balsamic & the brown sugar over the onion, mix to combine then transfer onto baking tray to a preheated oven 170 for about 5/6 mins… check to see if beginning to caramelise if not leave another few mins. Remove when cooked and set aside
Transfer the potatoes to a baking tray and add the garlic cloves unpeeled.
Pour the olive oil over the potatoes & garlic ensuring they all have a coating .
Pop into the oven for about 20 mins or until cooked
Transfer to a bowl and add the caramelised onions, chorizo with oil, balsamic & seasalt… using your hands toss gently until well combined…
Thursday, May 5, 2011
Take 5 ingredients...and it's dinner!
Take 5 Ingredients & it's Dinner! ....
Fasta ...Pasta
Tomato & basil Penne
Serves 4
4 cups of pasta – penne, fussil etc..
400ml passata
1 handful of torn basil leaves
2 tbls of parmesan cheese
2 handfuls of Petit pois
Cook pasta in lots of boiling water until al dente
Meanwhile heat the passata, when simmering add half the basil leaves, parmesan & peas
Pop the drained pasta into the sauce, stir through.
Transfer to bowls and top with remaining basil leaves & parmesan .
Quickest Carbonara
Serves 4
350g spaghetti
4 rashers (trimmed of fat)diced
Vegetarian option, fresh peas or baby spinach
I always pop the veggies in too!!
2 eggs lightly beaten
1 handful of parmesan cheese
Fry the bacon in a non stick pan and drain on kitchen paper.
Cook the pasta according to the instructions.
Steam the peas Or baby spinach
When cooked drain and add veggies & the beaten eggs, combine well and add the bacon, sprinkle with parmesan & serve immediately
Spaghetti w bacon & pinenuts
350g pkt spaghetti
4 rashers (trimmed of fat)diced
2 handful of pinenuts
2 handfuls of sunblushed tomatoes
1/2 cup of passata
Blitz the sunblushed tomatoes, 1 handful of pinenuts & the passata in a mini blender to make a sauce.
Fry the bacon in a non stick pan and drain on kitchen paper.
Toast the remainder of the pinenuts in the oven for 2/3 mins.
Cook the pasta according to the instructions.
While pasta is cooking heat the sauce and stir through the cooked bacon.
Toss the cooked spaghetti through the pasta & serve with toasted pinenuts scattered over each bowl.
Chicken & Chips (donellis version)
Serves 4
4 chicken breasts skin on
3 tablespoons of honey
2 tablespoons of Dijon mustard
4 rooster potatoes cut into thick wedges
Extra Virgin olive oil
Mix the honey & mustard
Pop the potato wedges on a baking tray drizzle with olive oil and cook for 20 mins @ 200
Spread the honey mixture over the chicken and pop on the bbq under the grill for 15 to 20 mins
(check they are cooked through as the larger the chicken breast the longer it takes to cook )
Serve with potato wedges, little chilli mayo & a mixed salad
Salmon Parcels
Serves 2
2 Salmon Fillets
1 orange juiced
1 sheet of puff pastry
1 egg beaten with a little milk
Leave the salmon to marinate in the fresh orange juice for 30 mins.
Meanwhile cut the puff pastry into 2 pieces large enough to make parcels for the salmon
Lay the salmon on the sheet of puff pastry and make a parcel by pulling the ends together and pinching with a fork.
Brush with the egg mixture and pop on a lined baking tray for 20 mins @ 180 or until pastry is golden in colour...
Pesto Stuffed Steaks
2 Rib Eye Steaks (3cm thickness)
2 tablespoons of basil pesto
2 tablespoons of fresh parmesan
4 Rooster potatoes cut into thick wedges
Extra virgin olive oil
Peheat the oven to 200, pop potatoes on a baking tray drizzled with olive oil and cook for 20 mins.
Preheat a heavy frying pan, cut into the side of each steak, to form a deep pocket,
Spread the pesto in the pockets, press closed and drizzle with olive oil.
Pop steaks on the pan and cook to your taste
Rare 3 mins each side, Medium 5 to 7 mins each side & well done 10 mins each side.
When cooked leave to stand covered for 5 mins, cut into thick strips, sprinkle with parmesan & serve with potato wedges.
Tuna & Sweetcorn Cakes
Serves 2
1 Can of Tuna Chunks 400g
3 tablespoons of mashed potato
1 egg beaten
3 tablespoons of sweetcorn
Combine drained tuna, sweetcorn, mashed potato & beaten egg. Shape into cakes. Dust in a little flour and fry on a non stick pan with a little olive oil for about 4 mins each side until golden brown and heated through.
Serve with a tossed green salad
Honey Lemon Chicken
Serves 4
Marinade
4 tablespoons of lemon juice
3 tablespoons of honey
1 tablespoons of Dijon
4 chicken breasts … whole or cubed..
Pop all of the marinade ingredients into a bowl. Stir well to combine all of the ingredients .
Add the cubed chicken stir and coat with the marinade aallow to marinate, if possible for an hour..
Heat oven to 200 (400F) Gas 6) and place in a casserole dish covered for the first 10 mins.. Stir to combine chicken with marinade and cook for a further 15 mins.
This dish is delicious with baked baby potatoes, drizzled with olive oil & seasalt & cooked for 20 mins @ 200 & some steamed broccoli.
Sesame Chill Beef
Serves 4
500g beef strips
1 red chilli deseeded and finely chopped
2 tbls of oyster sauce
1 tablespoon of sesame seeds
Heat a non stick wok and swirl with a little olive oil, pop the chilli on the pan for 30 seconds then add the beef strips, cook on a high heat for 1 min the add the oyster sauce, continue to cook until the sauce bubbles, add half the sesame seeds and combine. Transfer to a serving dish and sprinkle with the remaining sesame seeds
Serve with steamed rice & a green veggie like steamed sugar snap peas.
Fasta ...Pasta
Tomato & basil Penne
Serves 4
4 cups of pasta – penne, fussil etc..
400ml passata
1 handful of torn basil leaves
2 tbls of parmesan cheese
2 handfuls of Petit pois
Cook pasta in lots of boiling water until al dente
Meanwhile heat the passata, when simmering add half the basil leaves, parmesan & peas
Pop the drained pasta into the sauce, stir through.
Transfer to bowls and top with remaining basil leaves & parmesan .
Quickest Carbonara
Serves 4
350g spaghetti
4 rashers (trimmed of fat)diced
Vegetarian option, fresh peas or baby spinach
I always pop the veggies in too!!
2 eggs lightly beaten
1 handful of parmesan cheese
Fry the bacon in a non stick pan and drain on kitchen paper.
Cook the pasta according to the instructions.
Steam the peas Or baby spinach
When cooked drain and add veggies & the beaten eggs, combine well and add the bacon, sprinkle with parmesan & serve immediately
Spaghetti w bacon & pinenuts
350g pkt spaghetti
4 rashers (trimmed of fat)diced
2 handful of pinenuts
2 handfuls of sunblushed tomatoes
1/2 cup of passata
Blitz the sunblushed tomatoes, 1 handful of pinenuts & the passata in a mini blender to make a sauce.
Fry the bacon in a non stick pan and drain on kitchen paper.
Toast the remainder of the pinenuts in the oven for 2/3 mins.
Cook the pasta according to the instructions.
While pasta is cooking heat the sauce and stir through the cooked bacon.
Toss the cooked spaghetti through the pasta & serve with toasted pinenuts scattered over each bowl.
Chicken & Chips (donellis version)
Serves 4
4 chicken breasts skin on
3 tablespoons of honey
2 tablespoons of Dijon mustard
4 rooster potatoes cut into thick wedges
Extra Virgin olive oil
Mix the honey & mustard
Pop the potato wedges on a baking tray drizzle with olive oil and cook for 20 mins @ 200
Spread the honey mixture over the chicken and pop on the bbq under the grill for 15 to 20 mins
(check they are cooked through as the larger the chicken breast the longer it takes to cook )
Serve with potato wedges, little chilli mayo & a mixed salad
Salmon Parcels
Serves 2
2 Salmon Fillets
1 orange juiced
1 sheet of puff pastry
1 egg beaten with a little milk
Leave the salmon to marinate in the fresh orange juice for 30 mins.
Meanwhile cut the puff pastry into 2 pieces large enough to make parcels for the salmon
Lay the salmon on the sheet of puff pastry and make a parcel by pulling the ends together and pinching with a fork.
Brush with the egg mixture and pop on a lined baking tray for 20 mins @ 180 or until pastry is golden in colour...
Pesto Stuffed Steaks
2 Rib Eye Steaks (3cm thickness)
2 tablespoons of basil pesto
2 tablespoons of fresh parmesan
4 Rooster potatoes cut into thick wedges
Extra virgin olive oil
Peheat the oven to 200, pop potatoes on a baking tray drizzled with olive oil and cook for 20 mins.
Preheat a heavy frying pan, cut into the side of each steak, to form a deep pocket,
Spread the pesto in the pockets, press closed and drizzle with olive oil.
Pop steaks on the pan and cook to your taste
Rare 3 mins each side, Medium 5 to 7 mins each side & well done 10 mins each side.
When cooked leave to stand covered for 5 mins, cut into thick strips, sprinkle with parmesan & serve with potato wedges.
Tuna & Sweetcorn Cakes
Serves 2
1 Can of Tuna Chunks 400g
3 tablespoons of mashed potato
1 egg beaten
3 tablespoons of sweetcorn
Combine drained tuna, sweetcorn, mashed potato & beaten egg. Shape into cakes. Dust in a little flour and fry on a non stick pan with a little olive oil for about 4 mins each side until golden brown and heated through.
Serve with a tossed green salad
Honey Lemon Chicken
Serves 4
Marinade
4 tablespoons of lemon juice
3 tablespoons of honey
1 tablespoons of Dijon
4 chicken breasts … whole or cubed..
Pop all of the marinade ingredients into a bowl. Stir well to combine all of the ingredients .
Add the cubed chicken stir and coat with the marinade aallow to marinate, if possible for an hour..
Heat oven to 200 (400F) Gas 6) and place in a casserole dish covered for the first 10 mins.. Stir to combine chicken with marinade and cook for a further 15 mins.
This dish is delicious with baked baby potatoes, drizzled with olive oil & seasalt & cooked for 20 mins @ 200 & some steamed broccoli.
Sesame Chill Beef
Serves 4
500g beef strips
1 red chilli deseeded and finely chopped
2 tbls of oyster sauce
1 tablespoon of sesame seeds
Heat a non stick wok and swirl with a little olive oil, pop the chilli on the pan for 30 seconds then add the beef strips, cook on a high heat for 1 min the add the oyster sauce, continue to cook until the sauce bubbles, add half the sesame seeds and combine. Transfer to a serving dish and sprinkle with the remaining sesame seeds
Serve with steamed rice & a green veggie like steamed sugar snap peas.
Thursday, April 28, 2011
Best Burgers
East Coast Best Burgers on the BBQ
Twist of Thai Chicken Burgers
Serves 4
500g Chicken/ Turkey Mince
1 tbls of red curry paste
Dash of Thai Fish Sauce
1 egg
2 tbls of warm water
1. Mix the curry paste with the warm water
2. Whisk up the egg
3. Pop the mince into a bowl and combine the paste, egg & Thai Fish sauce until well mixed.
4. Shape mixture into burgers
5. Pop in the fridge for a couple of hours or overnight
6. Cook on a hot bbq for 5/6 mins each side check to ensure they are cooked through.
Twist of Italian Beef Burgers
Serves 4
500g Beef Mince
1 egg
1 handful of fine breadcrumbs
1 handful of sunblushed tomatoes chopped
1 red onion carmelized
1 handful of fresh basil leaves shredded
Salt & Fresh Ground black pepper
1. Pop the mince into a bowl and combine all of the ingredients.
2. Shape mixture into burgers
3. Pop in the fridge for a couple of hours or overnight
4. Cook on a hot bbq for 5/6 mins each side check to ensure they are cooked through.
Greek Lamb Burgers
Serves 4
500g Lamb mince
Feta Cheese 8 small cubes
1 handful of fresh oregano
1 grilled red pepper chopped into small pieces
1. Pop the mince into a bowl and combine all of the ingredients.
2. Shape mixture into burgers
3. Pop in the fridge for a couple of hours or overnight
4. Cook on a hot bbq for 5/6 mins each side check to ensure they are cooked through.
Jacket Potatoes
Scrub the potatoes and leave their skins on. Place on the BBQ and pop lid down. Cook for 50 to 60 mins or until cooked through. When cooked cut a cross in the top of each potato and squeeze to open the cross. Serve with any of the following.
Yoghurt & blue cheese
Grated mozzarella, Sour Cream & chopped chives,
Smokey bacon & butter,
Pesto, with roast red pepper and a little goats cheese
Corn on the cob
Is another great food on the bbq, simply brush a little of the sweet chilli marinade over the corn and pop on the bbq for 40 min. Test to see if they are tender enough.
Or
Brush with a little olive oil and when cooked serve little butter and seasalt!
Asparagus....
Snip the woody bits at the end, brush with olive oil, pop on the bbq for a couple of mins each side.
Serve with shaved parmesan cheese and a drizzle of balsamic vinegar....
Roast Peppers & Courgettes
3 mixed coloured peppers cut in half deseeded and quartered. Slice the courgettes down the centre and again into quarters.
Drizzle with olive oil and pop on the bbq until charred and tender which takes about 15 mins turning frequently to ensure you don’t char them completely.
When cooked chop again into large chunks and combine with a little olive oil and seasalt, if you have some fresh basil the flavour also works wonderfully...
Sweet Endings....
Strawberries and marshmallows threaded on skewers and popped on the bbq to toast...
Grilled Chocolate Bananas...
6 of bananas split down the centre with the skin on ... use a sharp knife- Pop some chocolate buttons down the centre – wrap in foil and cook for 5 mins ...
Pineapple
I just love grilled pineapple! Grilling does wonderful things to fruit as it caramelizes the sugars creating a golden brown colour and intensity of flavour. This very simple and elegant dessert is the perfect ending to a barbecue.
All you need is a couple of tablespoons of honey, 1 lemon juiced and a teaspoons on ground black pepper _yes pepper, as it bring out the grilled flavour and adds a little kick...
Delicious BBQ Pineapple.....
1 large ripe pineapple 3 tablespoons honey 1 tablespoon freshly-squeezed lemon or lime juice 1/2 teaspoon freshly-ground black pepper
Trim, core, and peel pineapple. Cut into quarters from top to bottom. Slice out the core from each quarter.
Cut each quarter slice into four pieces (two pieces lengthwise and two crosswise). You should now have 12 wedges of pineapple (about 3-inch by 1-inch each).
In a small bowl, combine honey, lemon or lime juice, and black pepper. Brush the glaze onto each slice of pineapple, coating completely.
Preheat barbecue grill. Either oil or spray the grill rack with non-stick cooking spray.
Place pineapple wedges on the grill and cook approximately 4 minutes on each side (turning so that grill marks are on all sides) NOTE: Don't overcook, or they'll turn mushy.
Remove from the grill and brush with any additional glaze.
Twist of Thai Chicken Burgers
Serves 4
500g Chicken/ Turkey Mince
1 tbls of red curry paste
Dash of Thai Fish Sauce
1 egg
2 tbls of warm water
1. Mix the curry paste with the warm water
2. Whisk up the egg
3. Pop the mince into a bowl and combine the paste, egg & Thai Fish sauce until well mixed.
4. Shape mixture into burgers
5. Pop in the fridge for a couple of hours or overnight
6. Cook on a hot bbq for 5/6 mins each side check to ensure they are cooked through.
Twist of Italian Beef Burgers
Serves 4
500g Beef Mince
1 egg
1 handful of fine breadcrumbs
1 handful of sunblushed tomatoes chopped
1 red onion carmelized
1 handful of fresh basil leaves shredded
Salt & Fresh Ground black pepper
1. Pop the mince into a bowl and combine all of the ingredients.
2. Shape mixture into burgers
3. Pop in the fridge for a couple of hours or overnight
4. Cook on a hot bbq for 5/6 mins each side check to ensure they are cooked through.
Greek Lamb Burgers
Serves 4
500g Lamb mince
Feta Cheese 8 small cubes
1 handful of fresh oregano
1 grilled red pepper chopped into small pieces
1. Pop the mince into a bowl and combine all of the ingredients.
2. Shape mixture into burgers
3. Pop in the fridge for a couple of hours or overnight
4. Cook on a hot bbq for 5/6 mins each side check to ensure they are cooked through.
Jacket Potatoes
Scrub the potatoes and leave their skins on. Place on the BBQ and pop lid down. Cook for 50 to 60 mins or until cooked through. When cooked cut a cross in the top of each potato and squeeze to open the cross. Serve with any of the following.
Yoghurt & blue cheese
Grated mozzarella, Sour Cream & chopped chives,
Smokey bacon & butter,
Pesto, with roast red pepper and a little goats cheese
Corn on the cob
Is another great food on the bbq, simply brush a little of the sweet chilli marinade over the corn and pop on the bbq for 40 min. Test to see if they are tender enough.
Or
Brush with a little olive oil and when cooked serve little butter and seasalt!
Asparagus....
Snip the woody bits at the end, brush with olive oil, pop on the bbq for a couple of mins each side.
Serve with shaved parmesan cheese and a drizzle of balsamic vinegar....
Roast Peppers & Courgettes
3 mixed coloured peppers cut in half deseeded and quartered. Slice the courgettes down the centre and again into quarters.
Drizzle with olive oil and pop on the bbq until charred and tender which takes about 15 mins turning frequently to ensure you don’t char them completely.
When cooked chop again into large chunks and combine with a little olive oil and seasalt, if you have some fresh basil the flavour also works wonderfully...
Sweet Endings....
Strawberries and marshmallows threaded on skewers and popped on the bbq to toast...
Grilled Chocolate Bananas...
6 of bananas split down the centre with the skin on ... use a sharp knife- Pop some chocolate buttons down the centre – wrap in foil and cook for 5 mins ...
Pineapple
I just love grilled pineapple! Grilling does wonderful things to fruit as it caramelizes the sugars creating a golden brown colour and intensity of flavour. This very simple and elegant dessert is the perfect ending to a barbecue.
All you need is a couple of tablespoons of honey, 1 lemon juiced and a teaspoons on ground black pepper _yes pepper, as it bring out the grilled flavour and adds a little kick...
Delicious BBQ Pineapple.....
1 large ripe pineapple 3 tablespoons honey 1 tablespoon freshly-squeezed lemon or lime juice 1/2 teaspoon freshly-ground black pepper
Trim, core, and peel pineapple. Cut into quarters from top to bottom. Slice out the core from each quarter.
Cut each quarter slice into four pieces (two pieces lengthwise and two crosswise). You should now have 12 wedges of pineapple (about 3-inch by 1-inch each).
In a small bowl, combine honey, lemon or lime juice, and black pepper. Brush the glaze onto each slice of pineapple, coating completely.
Preheat barbecue grill. Either oil or spray the grill rack with non-stick cooking spray.
Place pineapple wedges on the grill and cook approximately 4 minutes on each side (turning so that grill marks are on all sides) NOTE: Don't overcook, or they'll turn mushy.
Remove from the grill and brush with any additional glaze.
Thursday, April 21, 2011
Happy Easter!
Happy Easter
For The Kiddies....
Easter Chocolate Cornflake Clusters Nests
8 large handfuls of cornflakes
2 tbls of golden syrup
1 tbls of butter
4 handfuls of chocolate buttons/or cooking chocolate
40 candy coated chocolate eggs
Pop the chocolate, butter and golden syrup into a bowl over gently simmering water.
Sir constantly until melted and combined
Take off the heat – add the cornflakes stirring to ensure they are really well coated in the chocolate mixture.
Pop large spoonfuls of the chocolate mixture onto a baking tray ensuring they are well spaced
Top with Candy Eggs and transfer to the fridge to cool and set.... takes about 20 mins.
Spring Lamb with a fresh garden herb marinade.
1 leg of spring lamb
Herb Marinade
1 cup of freshly chopped herbs.. parsley, thyme, mint, tarragon, chives or whatever combination you prefer.
½ cup of olive oil
Salt & Plenty of freshly ground pepper
4 cloves of garlic
Pop the garlic & Olive oil into a food processor & whiz it up with your pepper, salt. When the mixture gets smooth add in the chopped herbs and give another little whiz for about 30 secs. This will store overnight in a covered container in the fridge.
Preheat the oven to 180c/350f gas 4.
Bring your spring lamb to room temperature, score the fat lightly with a sharp knife & rub in the herb marinade with your finger tips. Preheat the oven @ 180 and roast for 10 mins per LB plus 20 mins extra.
Easy Peasy Homemade Mint Sauce
1 tablespoon of finely chopped mint
2 teaspoons of sugar
4 tablespoons of boiling water
1 tablespoon of lemon juice
Pop the sugar and mint into a bowl or sauce boat, top with the boiling water and lemon juice and allow infuse for about 10 minutes before serving.
Baked potatoes with mushrooms
6 old potatoes sliced thinly – eg. Kerrs or Golden Wonders
1 clove of garlic bashed and finely chopped
2 large handfuls of chopped mushrooms, (if you can get a mixture fantastic if not just use ordinary ones)
1 cup of cream
3 tablespoons of parmesan cheese
Salt N pepper & a little butter for greasing the dish
Sauté the mushrooms & garlic in a pan for about 1 min in a little olive oil..
Rub the butter all over your ovenproof dish and lay the 1st layer of potatoes and top a little of the mushroom mixture & salt and pepper… continue layering the potatoes & mushrooms.
Heat the cream and pour over the mixture and top with the grated Parmesan cheese.
Pop this dish in the oven for about 1 ¼ hours - decadent and delicious!!!
Is equally delicious as a main meal itself with some green steamed veggies!!
Easter Chocolate Mud Cake
200g butter, chopped
200g dark chocolate, chopped
30g cocoa powder, sifted
60ml water
1 tsp vanilla essence
1tsp coffee
220g caster sugar
3 eggs
115g self raising flour, sifted
Pre heat oven to 160.
Combine butter, chocolate, cocoa, water, coffee & vanilla in a medium saucepan. Use balloon whisk (large whisk) to whisk over low heat until smooth and well combined. Set aside to cool for about 10 mins.
Beat sugar and eggs until pale and creamy. (about 3 mins) Add choc mixture till combined and then whisk in flour.
Pour mixture into a buttered round 22cm cake tin, and bake for 55 mins, until moist crumbs stick to a skewer. Don’t worry if the surface cracks a little.
Remove from the oven – cool in cake tin for 10 mins then remove to a wire tray until cool
Chocolate Ganache
150g dark chocolate
125ml cream
Decoration
30 Mini Candy Coated Eggs
Method
Pop the chocolate into a heatproof bowl over simmering water, heat a little and then add the cream, use a whisk to combine well. When combined remove from the heat and
Place in fridge whisking occasionally, until thickened to coating consistency. (takes about ½ an hour)
Pour the ganache mixture over cake - smooth it over with a spatula or pallet knife. Dot the mini eggs all around the cake dusting with cocoa powder
Cooks Notes
This is a fantastic recipe … so I hope you enjoy it as much as I have over the years…. This cake keeps best in an airtight container in a cool dry spot, rather than the fridge.
Cut small slices as its very rich and can be served with cream or ice cream….
Chocolate Fondue…
200g of dark Chocolate broken into pieces
150ml carton of cream
Fruit of your choice – eg. Strawberries, grapes, bananas, kiwi – cocktail sticks
Marshmallows or Amaretti biscuits
Melt chocolate and cream in a heatproof bowl over simmering water. Stir mixture to combine and melt takes about 3/4 minutes - do this just before you are about to have dessert.
Transfer mixture to one single bowl on a rack with some tea lights underneath to keep warm.
Surrounded by the fruit and biscuit mixture so people can pick up the fruit with the sticks and dip in the chocolate mixture …
Or pour mixture into little pots for each person pop on individual plates with fruit, marshmallows & cocktail sticks.
For The Kiddies....
Easter Chocolate Cornflake Clusters Nests
8 large handfuls of cornflakes
2 tbls of golden syrup
1 tbls of butter
4 handfuls of chocolate buttons/or cooking chocolate
40 candy coated chocolate eggs
Pop the chocolate, butter and golden syrup into a bowl over gently simmering water.
Sir constantly until melted and combined
Take off the heat – add the cornflakes stirring to ensure they are really well coated in the chocolate mixture.
Pop large spoonfuls of the chocolate mixture onto a baking tray ensuring they are well spaced
Top with Candy Eggs and transfer to the fridge to cool and set.... takes about 20 mins.
Spring Lamb with a fresh garden herb marinade.
1 leg of spring lamb
Herb Marinade
1 cup of freshly chopped herbs.. parsley, thyme, mint, tarragon, chives or whatever combination you prefer.
½ cup of olive oil
Salt & Plenty of freshly ground pepper
4 cloves of garlic
Pop the garlic & Olive oil into a food processor & whiz it up with your pepper, salt. When the mixture gets smooth add in the chopped herbs and give another little whiz for about 30 secs. This will store overnight in a covered container in the fridge.
Preheat the oven to 180c/350f gas 4.
Bring your spring lamb to room temperature, score the fat lightly with a sharp knife & rub in the herb marinade with your finger tips. Preheat the oven @ 180 and roast for 10 mins per LB plus 20 mins extra.
Easy Peasy Homemade Mint Sauce
1 tablespoon of finely chopped mint
2 teaspoons of sugar
4 tablespoons of boiling water
1 tablespoon of lemon juice
Pop the sugar and mint into a bowl or sauce boat, top with the boiling water and lemon juice and allow infuse for about 10 minutes before serving.
Baked potatoes with mushrooms
6 old potatoes sliced thinly – eg. Kerrs or Golden Wonders
1 clove of garlic bashed and finely chopped
2 large handfuls of chopped mushrooms, (if you can get a mixture fantastic if not just use ordinary ones)
1 cup of cream
3 tablespoons of parmesan cheese
Salt N pepper & a little butter for greasing the dish
Sauté the mushrooms & garlic in a pan for about 1 min in a little olive oil..
Rub the butter all over your ovenproof dish and lay the 1st layer of potatoes and top a little of the mushroom mixture & salt and pepper… continue layering the potatoes & mushrooms.
Heat the cream and pour over the mixture and top with the grated Parmesan cheese.
Pop this dish in the oven for about 1 ¼ hours - decadent and delicious!!!
Is equally delicious as a main meal itself with some green steamed veggies!!
Easter Chocolate Mud Cake
200g butter, chopped
200g dark chocolate, chopped
30g cocoa powder, sifted
60ml water
1 tsp vanilla essence
1tsp coffee
220g caster sugar
3 eggs
115g self raising flour, sifted
Pre heat oven to 160.
Combine butter, chocolate, cocoa, water, coffee & vanilla in a medium saucepan. Use balloon whisk (large whisk) to whisk over low heat until smooth and well combined. Set aside to cool for about 10 mins.
Beat sugar and eggs until pale and creamy. (about 3 mins) Add choc mixture till combined and then whisk in flour.
Pour mixture into a buttered round 22cm cake tin, and bake for 55 mins, until moist crumbs stick to a skewer. Don’t worry if the surface cracks a little.
Remove from the oven – cool in cake tin for 10 mins then remove to a wire tray until cool
Chocolate Ganache
150g dark chocolate
125ml cream
Decoration
30 Mini Candy Coated Eggs
Method
Pop the chocolate into a heatproof bowl over simmering water, heat a little and then add the cream, use a whisk to combine well. When combined remove from the heat and
Place in fridge whisking occasionally, until thickened to coating consistency. (takes about ½ an hour)
Pour the ganache mixture over cake - smooth it over with a spatula or pallet knife. Dot the mini eggs all around the cake dusting with cocoa powder
Cooks Notes
This is a fantastic recipe … so I hope you enjoy it as much as I have over the years…. This cake keeps best in an airtight container in a cool dry spot, rather than the fridge.
Cut small slices as its very rich and can be served with cream or ice cream….
Chocolate Fondue…
200g of dark Chocolate broken into pieces
150ml carton of cream
Fruit of your choice – eg. Strawberries, grapes, bananas, kiwi – cocktail sticks
Marshmallows or Amaretti biscuits
Melt chocolate and cream in a heatproof bowl over simmering water. Stir mixture to combine and melt takes about 3/4 minutes - do this just before you are about to have dessert.
Transfer mixture to one single bowl on a rack with some tea lights underneath to keep warm.
Surrounded by the fruit and biscuit mixture so people can pick up the fruit with the sticks and dip in the chocolate mixture …
Or pour mixture into little pots for each person pop on individual plates with fruit, marshmallows & cocktail sticks.
Sunday, April 17, 2011
Great Comfort Food
Quick Comfort Food
Comfort food to me is like food for the soul... it should be really easy to make and yet give you that ultimate feeling of comfort and satisfaction.
Its the kind of food you need to be able to switch on when we all have those moments of ‘What am I going to cook for dinner tonight’
I happened to be in my super organised friend Beccy’s kitchen at 7am this morning and she was organising her ultimate comfort food for tonight (that’s why I call her super organised)
Out came the slow cooker, she popped in some water chopped celery, carrots and a joint of ham. So all she will have to do after work is simply pop on some potatoes (which of course she has organised) and steam off some fresh veg... I forgot to ask her will she make a sauce... I’d fancy a little white onion sauce with a some steamed spring cabbage.. Must see if I can find and excuse to drop in this evening!!
Comfort food at its best... easy on the skills & budget!!
So if your not as organised as my friend Beccy and its the evening time before you think of dinner here’s some ideas for comfort food dinners on the fly.....
I think cabbage & bacon make a handsome couple... and it reminds me of growing up...
Always save your leftover cold potatoes & why not cook extra each time, they keep for 3 or 4 days in the fridge...
Bacon, potato & cabbage
Fry off some cold cooked potatoes
Grill a couple of rashers, slice them up & pop them in the pan with the potatoes
Stir in a handful of blanched, shredded spring cabbage, fry until heated through..
Cheesy, Eggy Spuds...
3 cooked potatoes
2 eggs beaten
1 handful of grated cheddar cheese
1 large handful of frozen peas
Optional cooked chopped bacon
Cook the frozen peas, pop the chopped cooked potatoes into a non stick pan with a little oil and cook until heated through, add the drained peas, mix the eggs with the cheese pour over the potato and mix well, heat for about 1 minute
Chunky Fish Fingers & wedges w peas..
Serves 2
3 rooster potatoes
4 thick pieces of cod
1 tablespoon of flour
3 tablespoons of white breadcrumbs
1 egg
1 lemon cut into wedges
Fresh or frozen peas
Seasalt & olive oil
1.Cut the potatoes into chunky wedges
2.Pop onto a baking tray drizzled with olive oil and a scattering of sea salt.
3.Place into a preheated oven @ 200 for 15 mins or until golden & cooked through
4.Dust the pieces of cod in flour
5.Beat the egg and pour onto a flat plate
6.Pop the breadcrumbs onto another flat plate
7.Dip each piece of fish first in the egg then in the breadcrumbs to coat.
8.Pop into the fridge for 5/10 minutes to set
9Heat some olive oil in a no stick pan and pop the fish on to cook for 3 mins each side turning carefully.
10. Drain on kitchen paper
11.Serve with wedges, peas, lemon & tartar sauce.
Comforting Bubbly Fish Pie
Serves 6 ..
I so love fish pie, its that combination of creamy luxury with that natural good feeling you get from a home baked meal all in one go!!
Serve this any time - any place you can make it as decadent as you like or a simple the choice is yours...
You can make this dish in little individual oven proof dishes and freeze them to have on hand any time!
8 potatoes peeled & cut into chunks
1 tablespoon of butter
1 leek finely sliced
4 handfuls of sweetcorn & peas frozen
400g of mixed fish off cuts, salmon, cod, haddock, smoked haddock whatever your fishmonger has going good today)
160ml milk
1 tablespoon of plain flour
1.Cook the potatoes in a pan of boiling water
Until tender.
2.Pop a little butter in a non stick pan and cook off the leek, add the peas & sweetcorn transfer to a large ovenproof dish.
3.Melt a tablespoon of butter in a non stick pan, add a little flour to form a paste then whisk in the milk a little at a time to form a smooth sauce,
4.Add the fish to the sauce bring to the boil & then transfer to a ovenproof dish with the veggies.
5.Drain & mash the potatoes with a little warmed milk , butter salt & pepper
6.Smooth over the fish & veggie mix and use a the back of a fork to make indents.
7.Pop into an preheated oven 180 for 15 or 20 mins. Place under the grill to brown the top.
I think the beauty of this dish is that it works for a quick weeknight dinner to a Saturday night dinner with family/friends. Smarten it up with some frozen defrosted prawns and pot into individual serving dishes... looks very swish!
Serve with some extra steamed green veggies or a light green salad...
Quick Thai Green Chicken Curry
Serves 4
4 chicken breasts cut into cubes
1 tablespoon of green curry paste
1 can of coconut milk
1 shake of fish sauce
4 kaffir lime leaves or zest of a lime
1 handful of sugar snaps
1 handful of chopped coriander
1.Heat the curry paste in a not stick pan & gently add the coconut milk
2.Pop in the fish sauce & lime leaves, taste to ensure its to your taste add more paste if not spicy enough and more coconut milk if too spicy.
3. Pop the chicken into the sauce and bring to a gentle boil, turn down to a simmer for 10 mins.
4.Add the sugarsnaps & half the coriander cook for a further 4 mins.
5.Serve with steamed rice & the remainder of coriander scattered over the top.
I like to make my own curry paste and keep it in the fridge, however when I run out and crave a curry but don’t have the time or ingredients... this still works.
Comfort food to me is like food for the soul... it should be really easy to make and yet give you that ultimate feeling of comfort and satisfaction.
Its the kind of food you need to be able to switch on when we all have those moments of ‘What am I going to cook for dinner tonight’
I happened to be in my super organised friend Beccy’s kitchen at 7am this morning and she was organising her ultimate comfort food for tonight (that’s why I call her super organised)
Out came the slow cooker, she popped in some water chopped celery, carrots and a joint of ham. So all she will have to do after work is simply pop on some potatoes (which of course she has organised) and steam off some fresh veg... I forgot to ask her will she make a sauce... I’d fancy a little white onion sauce with a some steamed spring cabbage.. Must see if I can find and excuse to drop in this evening!!
Comfort food at its best... easy on the skills & budget!!
So if your not as organised as my friend Beccy and its the evening time before you think of dinner here’s some ideas for comfort food dinners on the fly.....
I think cabbage & bacon make a handsome couple... and it reminds me of growing up...
Always save your leftover cold potatoes & why not cook extra each time, they keep for 3 or 4 days in the fridge...
Bacon, potato & cabbage
Fry off some cold cooked potatoes
Grill a couple of rashers, slice them up & pop them in the pan with the potatoes
Stir in a handful of blanched, shredded spring cabbage, fry until heated through..
Cheesy, Eggy Spuds...
3 cooked potatoes
2 eggs beaten
1 handful of grated cheddar cheese
1 large handful of frozen peas
Optional cooked chopped bacon
Cook the frozen peas, pop the chopped cooked potatoes into a non stick pan with a little oil and cook until heated through, add the drained peas, mix the eggs with the cheese pour over the potato and mix well, heat for about 1 minute
Chunky Fish Fingers & wedges w peas..
Serves 2
3 rooster potatoes
4 thick pieces of cod
1 tablespoon of flour
3 tablespoons of white breadcrumbs
1 egg
1 lemon cut into wedges
Fresh or frozen peas
Seasalt & olive oil
1.Cut the potatoes into chunky wedges
2.Pop onto a baking tray drizzled with olive oil and a scattering of sea salt.
3.Place into a preheated oven @ 200 for 15 mins or until golden & cooked through
4.Dust the pieces of cod in flour
5.Beat the egg and pour onto a flat plate
6.Pop the breadcrumbs onto another flat plate
7.Dip each piece of fish first in the egg then in the breadcrumbs to coat.
8.Pop into the fridge for 5/10 minutes to set
9Heat some olive oil in a no stick pan and pop the fish on to cook for 3 mins each side turning carefully.
10. Drain on kitchen paper
11.Serve with wedges, peas, lemon & tartar sauce.
Comforting Bubbly Fish Pie
Serves 6 ..
I so love fish pie, its that combination of creamy luxury with that natural good feeling you get from a home baked meal all in one go!!
Serve this any time - any place you can make it as decadent as you like or a simple the choice is yours...
You can make this dish in little individual oven proof dishes and freeze them to have on hand any time!
8 potatoes peeled & cut into chunks
1 tablespoon of butter
1 leek finely sliced
4 handfuls of sweetcorn & peas frozen
400g of mixed fish off cuts, salmon, cod, haddock, smoked haddock whatever your fishmonger has going good today)
160ml milk
1 tablespoon of plain flour
1.Cook the potatoes in a pan of boiling water
Until tender.
2.Pop a little butter in a non stick pan and cook off the leek, add the peas & sweetcorn transfer to a large ovenproof dish.
3.Melt a tablespoon of butter in a non stick pan, add a little flour to form a paste then whisk in the milk a little at a time to form a smooth sauce,
4.Add the fish to the sauce bring to the boil & then transfer to a ovenproof dish with the veggies.
5.Drain & mash the potatoes with a little warmed milk , butter salt & pepper
6.Smooth over the fish & veggie mix and use a the back of a fork to make indents.
7.Pop into an preheated oven 180 for 15 or 20 mins. Place under the grill to brown the top.
I think the beauty of this dish is that it works for a quick weeknight dinner to a Saturday night dinner with family/friends. Smarten it up with some frozen defrosted prawns and pot into individual serving dishes... looks very swish!
Serve with some extra steamed green veggies or a light green salad...
Quick Thai Green Chicken Curry
Serves 4
4 chicken breasts cut into cubes
1 tablespoon of green curry paste
1 can of coconut milk
1 shake of fish sauce
4 kaffir lime leaves or zest of a lime
1 handful of sugar snaps
1 handful of chopped coriander
1.Heat the curry paste in a not stick pan & gently add the coconut milk
2.Pop in the fish sauce & lime leaves, taste to ensure its to your taste add more paste if not spicy enough and more coconut milk if too spicy.
3. Pop the chicken into the sauce and bring to a gentle boil, turn down to a simmer for 10 mins.
4.Add the sugarsnaps & half the coriander cook for a further 4 mins.
5.Serve with steamed rice & the remainder of coriander scattered over the top.
I like to make my own curry paste and keep it in the fridge, however when I run out and crave a curry but don’t have the time or ingredients... this still works.
Thursday, April 7, 2011
Planning a Party
Planning a Party....
Birthday’s, Christenings, Communions, Confirmations, Parties, Weddings etc..........
Holding parties at home is a wonderful relaxed way to catch up with family and friends. Over the past 10 years I’ve organised my fair share of parties from cozy little get togethers, small and large parties to communions, confirmations, weddings bbq’s etc.
Another mistake that I very nearly made early on was not to have enough food - you never know how hungry people are or if a few extra turn up along the way or people simply would like to have a taste of everything on offer so I always prepare about 20% extra .
Lots of different kinds of Parties....
Different parties require different budgets for example if you are having a party to catch up with friends over the summer you can have a very simple party with a few nibbles – enlist some help from your good friends and tell everyone to take a drink with them thus cutting down on the costs significantly.
You could host a picnic party in a public park and get everyone to bring a dish and a drink this way no one individual bears the cost you just organise it...
Breakfast/Brunches are a great way to catch up with friends in an informal party kind of way.... anything goes for breakfast/brunch from eggs cooked every possibly way, smoked salmon bagels, warm croissants, big jugs of juices, warm pastries, fresh berries with French toast its all very easy and the great thing about Breakfast/brunch is it doesn’t have to last all day ....
Drinks/ Cocktail parties are a great way to entertain a large number of people and even groups that do not know each other. Don’t worry you do not have to provide cocktails drinks – simply a selection of whatever drinks you prefer to serve but generally people serve wine, beer and water lots of water for the drivers is always important. Be mindful when you invite people over for drinks that you specify the times it starts and ends or you will have a full on party on your hands, which is ok of course if thats what you intended. However if your intention is to have people over in the early evening after work or over the weekend just for a few hours specify this for example
‘Drop into our house on Sat 18th May from 4 to 6 for drinks and nibbles’ –
or another example:
‘Drinks & Bites to celebrate John’s 30th Birthday from 9 till late... ‘
‘Coffee & Cake to celebrate the Arrival of Baby Jack from 3 to 5 @ our house....
Are you celebrating something special, such as a christening, communions, confirmations, wedding, anniversary or birthday ?....
Its your party/celebration so do what suits you and your lifestyle...
However here are a few tried and tested tips that work...
- Use 1 notebook for all lists, menus etc.
- Write up the guest list in your party notebook and keep it safe as you will use it to record who is attending.
- Be realistic about how many people you can fit comfortably in your house and take into account how many small kids/teenagers & adults will you be inviting, small kids need room to play and put their stuff and teenagers ideally need a room where they can chill together for a while, also bear in mind where bathrooms and cloak room facilities are located.
- Send the invites... via text, email, post whatever suits you... but always put a RSVP on for at least 10 days previous. Text and email are great as they allow you to follow up the stragglers very quickly and with little hassle.
- We are all on budgets so plan the party as far in advance as possible this gives you plenty of time to spot the bargains
- Write up your budget and do not begin to compromise when you start looking at menus etc.
- The simplest menus are the cheapest to prepare, the more choice you have the more food and ingredients you need to purchase.
- A cold buffet is the easiest to prepare as it can be totally prepared in advance and place on platters & bowls ready to serve without any heating at the last minute.
- Think about the kind of people you are inviting to you r party, do they are hearty appetites, are they fussy eaters, have they any specific dietary, medical or religious requirements. (I always allow for at least 10% vegetarian) unless you know your all your guests.
- Choose your menu...keep it simple, pick what I call crowd pleaser dishes, that suit everyone
- When you have chosen the menu - write up the shopping list with ingredients.
- Calculate the quantities you will need to purchase be exact multiply from the recipe how much you will need for the number of people you will be catering for and remember to over cater a little.
- Bulk up main courses with side dishes like green salad, and baskets of bread – always goes down really well.
- Most of all enjoy the process, keep it simple and the way you want it then you can be sure you will not get stress out!
Recipes for your party:
There’s nothing like a lazy Saturday or Sunday Bruch whether its for 1 person with the papers or little party here’s some great recipes for you to enjoy....
Fresh Orange,Cranberry & Lime Juice
For that special occasion add some sparkling wine….
4 large oranges
2 cups of cranberry juice
1 lime
Juice the oranges & lime. Pop into a jug over crushed ice and simply pour in the cranberry juice and stir to combine.
Classic French toast with fresh berries
Serves 2
2 eggs
1/2 cup of milk
4 thick slices of thick white bread, brioche, or panettone
1 tbls of butter
2 handfuls of fresh berries
- Whisk the eggs together with the milk.
- Place the bread in a shallow dish
- Pour the mixture over the top and allow it to soak right thru, turn it over to ensure.
- Heat a large non stick pan and melt the butter, add the bread and cook for about 1 min until golden then turn over and cook for about another min.
- Transfer to plates and top with any kind of fresh berries you have, strawberries, raspberries, blueberries etc….
Or, make a berry sauce:
2 cups of mixed berries
¼ cup icing sugar
1 tablespoon of lemon juice
Blend the berries with the icing sugar & lemon juice … to whatever consistency you prefer…
Smoked Salmon w Potato Cakes & A Mustard dill dressing
Serves 4
3 large potatoes
2 tbls butter melted
2 teasp of chopped dill
Salt n black pepper
Olive oil for cooking
To Serve
8 slices of smoked salmon
Mustard dressing
Few sprigs of dill to garnish
- Preheat oven to 130c. Grate the peeled potatoes and wring out any excess liquid in a clean tea towel
- Transfer to a bowl with the melted butter, salt pepper and chopped dill
- To cook heat a tablespoon of olive oil in a non stick pan – spoon 1 ½ tbls of potato mixture onto the pan and fry until golden brown about 3 mins each side, drain on kitchen paper and transfer to the oven to keep warm.
Dill mustard dressing
2 teasp Dijon mustard
2 teasp of sugar
½ teasp salt
1 teasp chopped dill
1 tbls white wine vinegar
¼ cup of light olive oil
Whisk or blend the mustard, salt, sugar, dill & white wine vinegar until sugar has dissolved then whisk in the oil in a thin stream.
Pop 2 potato cakes onto each plate, drape the salmon over the top of each cake and drizzle with your dressing…. Garnish with a sprig of fresh dill..
Great for Brunch, Lunch with lightly tossed salad leaves
Croistini with Warm Balsamic Mushrooms & Fresh Parmesan
Serves 4
8 handfuls of mushrooms use a variety
2 cloves of garlic bashed
1 teasp of balsamic vinegar
1 tbls chopped flat leaf parsley
2 tbls butter
1tbls of olive oil
Salt and freshly ground black pepper
4 thick slices of bread
4 tbls of shaved Parmesan
- Heat the butter in a non stick pan and add the garlic cook for 30 secs then add the mushrooms, salt and pepper & 1 tbls of water.
- Cover and cook for about 8/10 mins, remove the lid and add the balsamic & parsley and cook for a further 5 mins or until all the liquid has been absorbed.
3. Brush the bread on both sides with olive oil, grill or bake until golden. Place a piece of bread on each plate and top with mushrooms, shaved Parmesan and a little flat leaf parsley.
This dish is also great for Brunch, a summer Lunch maybe with some salad leaves or as a starter for dinner…
Options: Pop some chopped cooked bacon, ham or even Italian sausage.
Main Course Crowd pleasers....
Coq Au Vin – A Classic French Country Dish
This is a classic French dish that is wonderful to serve up at a buffet for a group of people as it is a crowd pleaser it is ideal to make the day before and reheats perfectly...
Serves 8
8 Generous pieces of chicken (skin on)
8 slices of bacon chopped into bite sized pieces
5 good handfuls of mushrooms sliced
16 small onions or shallots (peeled)
¼ cup of brandy - warmed
½ bottle of red wine
2 cups of chicken stock
Bouquet Garni
= about 3 / 4 parsley sprigs, 2 Thyme, & 2 Bay leaves tied together
1 tbls tomato puree
2 tbls butter
Few grinds of fresh black pepper
1 tsp salt
Garnish
2 tbls of parsley
Method….
Preheat oven to 180 c /gas 4 / 350F…
On the Cooker Top _ in a flameproof casserole dish melt 1 tbls of butter and fry off the bacon – remove with a slotted spoon & reserve..
Pop the Chicken pieces in and brown off in the butter – takes about 5 /6 mins – CAREFULLY pour over the brandy and cook for a further 2 mins.
Return the bacon back to the casserole and pour over the stock, wine & bouquet garni. Stir well, Cover the casserole and pop in the oven for about 40 mins.
Meanwhile cook off the onions and mushrooms by melting 1 tbls of butter in a pan and add the onions & cook for about 5 mins until golden brown. Now add the chopped mushrooms and continue to cook for a few more minutes.
Remove the casserole from the oven, add the onion & mushroom mixture, salt, pepper & tomato puree, continue to cook on the cooker top with the lid off for about 10 mins this will help reduce the sauce. (remove the bouquet garni prior to serving)
To Serve: Scatter some chopped parsley over the top & Transfer the entire casserole dish to the table ….
Serve with Baked garlic & vine tom, potatoes
Serves 8
6 potatoes sliced thinly
2 ripe vine tomatoes sliced
2 handful of grated parmesan cheese
2 cloves of fresh garlic chopped vvv finely
6 tbls of cream
3 tbls of milk
salt & freshly ground black pepper
You need a medium largish ovenproof dish
Pop a layer of potato onto the base of the ovenproof dish and build layers of the potato, tomato, & cheese sprinkling each layer with salt & pepper as you go..
Gently heat the milk, cream & garlic, pour over the potato mixture. Pop in the oven @ 180, until nice and tender. Takes about 40 mins… so its perfect to cook with the coq au vin…
This is another great recipe for a large group of people.....
Creamy Sunblushed tomato & basil chicken
This is another great recipe for a large group of people.....
Serves 20
18 Chicken Breasts cubed
8 cloves of garlic finely chopped
2 chillis chopped vvv finely (if you do not like chilli omit)
3 red onion finely chopped
½ bottle of white wine
2 tbls Paprika,
6 cups of chicken stock
4 cans of Whizzed Plum tomatoes
2 cups of cream
3 roast peppers,
3 roast aubergines
3 courgettes
3 handfuls of sunblushed tomatoes
3 handfuls of torn fresh basil leaves
(chopped basil bruises and looses flavour)
Salt, Pepper
Olive oil
A little flour
Preheat the oven to 180 degrees...
Fry off, onions for 5 mins then pop in the garlic, chilli & paprika & cook over low heat for another 5 mins… this is necessary to get the infusion of flavours.
Add the whizzed tomatoes, wine, stock & half the basil. Cook for 20 mins.. It should boil then simmer with the lid off, stir occasionally..
(This ensures you get a really rounded flavoured sauce)
Meanwhile – chop the aubergine, courgette and peppers into bite sized pieces, place on an oiled baking tray- drizzle with olive oil and bake for 15 mins in the oven ...
Pop the cubed chicken into the tomato mixture which has been cooking for 20 mins... if necessary add some more stock
Cook for at 20 mins, and then pop in all the veggies, (including the sunblushed tomatoes) the cream & remainder of the basil.
Continue to cook for about 5 mins… Pop into a large warmed serving dish and serve with baby roast potatoes or pasta….
This is a fantastic dish as its rich in flavour and is a serious crowd pleaser. Make up to 48 hours in advance, cool in batches - decant from saucepan to smaller containers and transfer to the fridge when completely cooled.
Baby Roast Potatoes w rosemary & garlic
4 handfuls of baby potatoes
1 handful of whole garlic cloves
1 handful of fresh rosemary
Sea Salt
Olive oil
Half the baby pots and place in a bowl with the garlic cloves. Drizzle with olive oil and sea salt. Combine with your hands and place on a baking tray. Scatter with the fresh rosemary and cook for 20 mins @ 180.
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