Sausage Plait

Isn't it awful how the prices in the supermarkets have
escalated? More than ever I am seeking out recipes which don't cost a lot to make but are tasty and interesting. This I think fits the bill. I used a product called Vegetable Roll which is peculiar to Northern Ireland but any sausage meat will do. I also made my own pastry which is so quick and easy to do. I am never organised enough to defrost frozen pastry. Five minutes in a food processor and you have it. Simple.

Sausage Plait Serves 2 Pork/beef sausages 4, skinned (approximately 250g/9oz) Onion 1 small, peeled and finely chopped Cooking apple 1 peeled, cored and chopped Chopped sage 1tbsp or 1 tsp dried Salt and freshly ground pepper Puff pastry ½ x 500g pack Vegetable oil for greasing Egg 1, beaten for glaze Preheat the oven to 200˚C/400˚F/Gas 6. Mix together the sausage meat with the onion, apple and sage for seasoning. Roll out the pastry on a lightly floured surface to a 30cm (12in) square. Cut around the edges to neaten them. Then make 5-6cm (2-2 ½ in) long cits on the opposite sides of the pastry, at a slightly downward angle and about 2.5cm (1in) apart -but not opposite each other, alternate them instead. Brush water around the edges. Place the sausage meat mixture in the centre of the pastry Fold down the pastry top, then bring up the cut sides, alternatively overlapping them to give a plaited effect, folding up the bottom edge of the pastry before bringing over the final side strip. Press the pastry together well at the ends to seal it. Slide the plait onto a lightly greased baking sheet, then brush the pastry with the egg glaze. Bake the plait in the centre of the oven for 30-40minutes, or until the pastry has risen and is golden. Remove from the oven and serve either hot or cold. I did the whole thing on the baking sheet. Saved faffing around

Pastry (If you so wish)

• 250g strong white flour
• A pinch of salt
• 250g cold unsalted butter, cut into 5mm slices
• A squeeze of lemon juice
• 5-6 tablespoons iced water

Pulse the flour and salt together in the processor, then add the butter and pulse 3-4 times, the butter should be cut up but still be in visible chunks.

Add a squeeze of lemon juice and the iced water, and pulse till the pastry begins to form a ball, then tip out onto the bench and form a ball. Wrap tightly in cling wrap and rest in the fridge for 30 minutes.

Dust the benchtop with flour, then roll the pastry into a long rectangle into a long rectangle three times longer than it is wide, then fold it in three like a business letter. Roll out again to the same length and repeat the fold and roll another 2 times (not rolling out after the last fold).

Wrap in cling wrap and rest in the fridge for another 30 minutes before using it to allow the gluten to relax.

When baking, brush with a lightly beaten egg white and bake in an oven preheated to 200 degrees C till puffed and golden brown.


I did the rolling and folding straight from the processor then stuck it in the fridge while I made up the filling. Works beautifully. Half the quantity will do for this recipe.

Lamb,Pear and Cranberry Pie (without the pie)

On Violet's Pantry, our members had the privilege of testing some of Lotte Duncan's recipes for her new book Lotte's Country Kitchen which was published last year. The recipes we helped with were wonderful and it was great fun trying them out. I am the proud owner of her book and it is so pretty I am afraid to get a splat of goo on it. It is one of the best cookery books I own.. It does not stop at beautifully laid out pages and stunning photographs. The recipes are seasonal and the chapters laid out monthly so it is very easy to find something that suits the time of year. All are very homely recipes.No complexity involved but Lotte has managed to capture what every home cook wants, lots of flavour and beautiful presentation but as well s being homely everyday fare for the family her dishes would grace a dinner party table perfectly indeed the quantities are mostly for 6-8 people but easily adjusted for smaller amounts. This recipe was for a pie but I just couldn't be bothered making the pastry. The mix of fruit meat and veg is perfect with just the right amount of sweetness and sharpness. A real keeper. If you have a few cranberries still lying around I would recommend this dish. I served it with fluffy creamed potatoes. Delicious.

• Preparation time 30 mins
• Cooking time 120 mins
• Serves 6 people

Ingredients

• 2 tbsp Rapeseed oil
• 900 g (31.7oz) Leg of lamb, diced and trimmed of fat
• 25 g (0.9oz) Butter
• 1 Large onion, roughly chopped
• 3 Large carrots, cut into 2.5cm/1inch chunks
• 1 tbsp Soft brown sugar
• 2.5 tbsp Plain flour
• 570 ml (20.1fl oz) Lamb or beef stock
• 150 ml (5.3fl oz) Red wine
• 2 tbsp Chopped fresh parsley
• 0.5 tsp Dried thyme
• 1 Fresh bay leaf
• 1 Small sprig of rosemary
• 2 Large pears, peeled, cored and cut into chunks the same size as the lamb
• 110 g (3.9oz) Fresh cranberries
• 1 Small orange – grated zest and juice
• 0.5 tbsp Clear honey or quince jelly
• 1 tbsp Chopped fresh mint
• 1 Pinch of salt
• 1 Pinch of ground black pepper
• 225 g (7.9oz) Self-raising flour - For the Suet crust pastry
• 2 tsp Dried thyme - For the Suet crust pastry
• 2 tsp English mustard powder - For the Suet crust pastry
• 110 g (3.9oz) Shredded suet flour for dusting - For the Suet crust pastry
• 1 Egg, beaten - For the Suet crust pastry 

Method

1. Preheat the oven to 160°C fan oven, 140°C gas mark 3. Aga 4/3-door grid shelf on floor of baking oven Aga 2- door Grid shelf on floor of roasting oven with cold plain shelf on third runners.
2. Heat 1 table spoon of oil in a large flameproof casserole dish and brown the pieces of lamb a few at a time. When each piece of meat is sufficiently browned, remove it using a slotted spoon and transfer to a plate. You might need to add another tablespoon of oil to brown all the meat.
3. Now add the butter, onion, carrots and brown sugar to the dish and fry them gently until they are beginning to soften and caramelise due to the sugar. You don’t want the sugar to burn, so keep the heat low. It just makes the vegetables sweeter and gives a lovely colour to the final dish.
4. Stir in the flour and pour over the stock and wine. Bring up to boiling point, return the lamb to the dish with the parsley, thyme, bay leaf and rosemary. Season with a little salt and pepper.
5. Cook in the oven for 45 minutes. Remove and then add the pears, cranberries and orange zest and juice. Cook for another 15 minutes. Taste and adjust the seasoning. Add the honey or quince jelly.
6. Now pour into 1.4 litre/ 2½ pint pie dish and set aside to cool a little.
7. Increase the oven temperature to 190°C fan oven, 170°C/ gas mark 5. Aga 4/3-door Top of baking oven. Aga 2-door Grid shelf on floor of roasting oven.
8. Make the pastry just before you need it because just like dumplings, when you add a liquid to self-raising flour it starts the rising process and you need to cook it straight away to keep the pastry light. If you leave the pastry hanging around, it will be heavy and tough. Sieve the flour into a medium mixing bowl and add the thyme, mustard powder and a pinch of salt. Stir in the suet and mix with approximately 150ml/5fl oz cold water to make a soft dough. Turn onto a floured board and knead until smooth.
9. Now roll out the pastry, bid enough to cover your pie dish with a little overhang. Moisten the rim of the dish with some water and position the pastry on the top and press it over the edge of the dish, and tuck it slightly under. It doesn’t matter if the edges are thick and pleated, this is a very rustic pie and the rougher the better!
10. Make a slit in the middle to let the steam escape during cooking and brush all over with the beaten Egg to give a rich colour to the cooking pastry. Stand the pie on the baking sheet and bake until the Pastry is crisp and golden brown.
11. Slice the pie and serve with steamed runner beans, tossed in butter and plenty of seasoning. 

Mince and Tatties

Anyone who has lived or stayed in Scotland will know all about this plain simple but oh so delicious dish. At home as a child it was served up once a week. Mince and Tatties night was always to be looked forward to. Now, for me, it has become the ultimate comfort food. When shopping at the  butchers a pound of mince is always included. My husband calls it Scottish Caviare. Left overs ,if there are any, can be used in a pastie or as known in Scotland a Bridie.

Ingredients:
  500g lean steak mince
1 large white onion, finely chopped.
Beef stock
Salt
White pepper
Gravy browning (optional)
Sploosh of virgin olive oil
A little milk

1. Put oil in a heavy bottomed pan over a low heat and soften the onions but don’t colour them, add the mince, turn up the heat and stir until all the meat is browned and any lumps are bashed out
2. Now add the milk and let it bubble a wee while to remove the graininess you sometimes get with mince. Then add enough stock to cover the mince and simmer gently for about 2 hours during which time season to taste
3. Don’t let the mince dry out, adding a little more stock or water if necessary. Whilst simmering, you may add a teaspoon of gravy browning if you wish to darken the dish but be careful and don’t put in too much!
4. During the cooking period it is important to skim off any fat that rises to the surface. Serve with creamy mashed potatoes and peas
5. I like to add diced carrots to the mince (some add turnips) while cooking, it just depends what jail you did your time in or how your mother made it.


Ingredients for the creamy mashed potatoes:

• 1kg potatoes, (Red Roosters or Maris Pipers work well)
• Good lump of butter
• A little milk or cream
• Salt and freshly ground black pepper to taste
• Peel the potatoes and cut  into even sized chunks.

Method for the creamy mashed potatoes:
. Put the spuds in a large pot, cover with boiling water, a dessert spoon of salt and simmer for approximately 25 minutes or until done
Once cooked, drain them, put them back in their pot and cover with a clean tea towel which will absorb some of the steam
Mash the potatoes ( I use a hand held mixer)adding butter and cream and beating with a wooden spoon or a spurtle if you have one
Serve with the mince and some garden peas

If you want to thicken it a little bit add a little oatmeal. Healthier than cornflour or flour and yet traditional.

Haggis

Fair fa' your honest, sonsie face,

Great chieftain o' the puddin-race!
Aboon them a' ye tak your place,
Painch, tripe, or thairm:
Weel are ye wordy of a grace
As lang's my arm. 

Address to a Haggis by Robert Burns. Scotland's favourite son. The Bard. We are expected to revere this eighteenth century poet but trust me when it is a compulsory subject to study in Scottish schools by the time you finish you could see him in hell. Please don't get me started on Tam O'Shanter. While having no love of the poet I am a huge fan of the subject matter, Haggis. Up there with whisky it is one of Scotland's finest exports. I was reared on it and love it..  I can of course buy it in this part of the world, but, for some unknown reason they make it with pork. Mutton /lamb is what should be  used. Well would you like a beef burger made of pork?.When I am in Scotland I always buy two or three large sausages from a butchers then slice it and freeze it.

This is a much more convenient way of using haggis. I can just lift a few slices from the freezer as required and turn them in the pan. They take on the crumbly texture just the same as the traditional haggis packed in a sheep's stomach. Lovely an spicy it is a taste experience you should not miss. It also makes a wonderful stuffing for steak or chicken

If you are a very brave and adventurous cook you can of course make it from scratch

Haggis Ingredients:


1 sheep's stomach bag
1 sheep's pluck - liver, lungs and heart
3 onions
250g beef Suet
150g oatmeal
salt and lots of black pepper
a pinch of cayenne
150mls of stock/gravy

Haggis Cooking Directions:


1. Clean the stomach bag thoroughly and soak overnight. In the morning turn it inside out.

2. Wash the pluck and boil for 1.5 hours, ensuring the windpipe hangs over the pot allowing drainage of the impurities.

3. Mince the heart and lungs and grate half the liver.

4. Chop up the onions and suet.

5. Warm the oatmeal in the oven.

6. Mix all the above together and season with the salt and pepper. Then add the cayenne.

7. Pour over enough of the pluck boiled water to make the mixture watery.

8. Fill the bag with the mixture until it's half full.

9. Press out the air and sew the bag up.

10. Boil for 3 hours (you may need to prick the bag with a wee needle if it looks like blowing up!) without the lid on.

11. Serve with neeps and tatties.

Me? I prefer the easy route to my favourite dish. I'll leave the hard part to the butcher. Perhaps someday I will have a go.
As a post script I don't usually serve the haggis as shown in the photo. The idea is just to pile it on a plate with creamy mashed potatoes (tatties)and puréed turnips (neeps) but in that form it is not very photogenic so I poshed it up a little.

Spicy Stir Fried Beef

This is a fairly quick uncomplicated meal. I have used beef but chicken or other meat of your choice could be used. It's also good for using up left overs. Served with rice of course would be the obvious accompaniment but I love it with baked potatoes. What ever you eat it with it is quick and that is always such a bonus. You can of course up the chilli if you like it really hot. The recipe for me is spicy enough. Just nicely tongue tingling. You can also use fresh ginger chilli garlic etc but it's great sometimes just to lift the little jars out of the cupboard and measure out what you need isn't it?

Serves two generously

Ingredients

450g (1lb) thick sirloin steak, cut into thin strips
10ml (2tsp) sunflower oil
1/2 onion, finely chopped

Marinade

10ml (2tsp) sesame oil/wok oil or any vegetable oil if you don't have these
Juice from 1 lime
1 teaspoon chilli flakes
2tbsp brown sugar
1 teaspoon ground ginger
1 teaspoon garlic granules or 2 garlic cloves, crushed
1 teaspoon ground cumin
30ml (2tbsp) soy sauce
200ml (7fl oz)  coconut milk
150g (5oz) peanut butter (About two large tablespoons)



Boiled rice, noodles or baked potatoes and salad  to serve

Method

Place all the marinade igredients into a plastic bag and squish around until well mixed.
Place the beef strips into the bag with the marinade and squish around some more.
Do this for an hour before cooking at room temperature  or for a couple of days in the fridge

Heat a the oil in a frying pan
Finely slice the onion and gently fry for about five minutes until it is soft and translucent
Turn up the heat and add the contents of the bag stirring to keep it moving in the pan.
Fry for about five to ten minutes or longer if you like as long as you don't want the beef rare.

Serve with your chosen accompaniment.

If I have peppers or mushrooms etc  needing used up I often add them to the pan as well.

Flying Scotsmen

I love 'Come Dine With Me' My net book is beside me on the work top when I am cooking so I can watch away. It sometimes makes me cringe and also makes me laugh. Some of the recipes are very good and it's helpful seeing someone throw it together. This recipe came from a Scots contender. No surprise there. I love chicken and haggis and I thought what a great way to combine the two. It is very pretty when cooked and slices nicely if you want more delicate servings. I know it's not easy for people to get haggis. I imagine it would work nicely with sausage meat infused with some spice. I also wonder what it would be like with pate. All these are on my must try list. When I am in Scotland I buy the haggis in large sausage form and slice it for the freezer. Very convenient to use. My supply is nearly out though and as I have no visits planned to go across the water in the near future I really have to see if I can buy on line. Can't do without my haggis fix. The Flying Scotsmen are served with a whisky cream sauce. Couldn't be simpler to make and can be prepared well in advance ready to pop in the oven. It's yet again a really tasty way to use chicken breasts.


Ingredients

1 chicken fillet per person battened out flat between two sheets of cling film.

2 slices of streaky bacon per chicken fillet spread out flat with a knife (or you can use pancetta)
A little oil or butter
1 tablespoon of whisky (optional)
Approximately 1 tablespoon of haggis per chicken fillet

Whisky Sauce

100 mls chicken stock
100 mls of double cream
2 tablespoons of whisky
cornflour to thicken if needed

Method

Pre heat oven to 180.c/160.c Fan/Gas 4/355.F

Mix the whisky if using with the haggis in a bowl to marinate for a few minutes

Spread the haggis on each flattened out chicken breast and roll up tightly. Don't make the layer too thick or it will just squish out.

Wrap the two bacon slices round each parcel

Place on a baking sheet, drizzle with a little oil/butter and bak for approx 45 minutes.

Whisky Cream Sauce

In a small saucepan boil the stock. Add the whisky and let it bubble for a few minutes.
Add the cream and heat through
You can use a little cornflour to thicken but I found it wasn't necessary


.

Boiled Beef and Carrots

Isn't the title the most unappetising you will ever hear? Yet essentially that is what this is. It's eye of silverside pot roasted and served with onion gravy. A totally delicious Sunday roast if your pocket doesn't want to stretch to Rib. Cooked long and slow in onions and stock it is meltingly tender. I know of people who try to roast this like rib. It won't work. It's too tough a cut for that sort of roasting. It's so forgiving as you can stick it in the oven and forget about it. Great when having folks round for Sunday lunch. Left overs make lovely fridge grazing, sandwiches or/and a superb shepherds pie. It is so tasty do try it if you haven't before. Very economical too.


Pot Roast Beef


Get a good big piece of topside or silverside 2-3 Kgs/4-6 lbs
Two onions finely sliced
Two or three carrots chopped into chunks
A big bunch of fresh thyme chopped
Stock, enough to come half way up the joint in the casserole
black pepper freshly ground
Worcestershire sauce about 2-3 tablespoons
Lard or oil whatever your choice
A little marsala or other alcohol you have sitting around
Cornflour to thicken the gravy if desired.

Melt the fat/oil in a heavy based casserole dish or cast iron pot
Stir in the onions and stir until translucent about five minutes.
Add the marsala or othe booze and let it bubble a little.
Don't let the onions burn.
Turn the heat down low and place a piece of foil into the pot to almost touch the onions.
Leave for half an hour or so until the onions are caramelised and deeply sweet.
Turn up the heat and brown the roast all over.
Add the stock to come half way up the roast
Add the carrots thyme and Worcestershire sauce.
Season well with black pepper
Bring to the boil then cover with foil and a lid and put into a very slow oven
160.C/140.Fan/325.F/gas/1
Let it stay there for three or four hours and enjoy the mouth watering aroma all over the house.

When ready remove the meat and wrap in foil and cover with a tea towel to rest and keep warm.
It will stay warm for half an hour to an hour wrapped this way so there is no need to panic. Plenty of time to do the yorkshire puddings and roast potatoes. Such a laid back dinner.
Reduce the gravy on the hob. Season with salt if needed.
Thicken with a little cornflour mixed with water and whisked in, if desired.

A Really Good Ragu

Everyone has their favourite recipe for Ragu. It can be done quickly of course but I find it is worth the effort to do it the slow way using good ingredients. The long slow cooking really improves the ragu giving it that Mmmm quality. It is the better for keeping for a few days. The flavours really intensify. I tend to make a large quantity and freeze it in portions. I use it for Lasagne, Spaghetti Bolognese and another pasta dish which is a sort of quick lasagne but is so tasty. It's also very good on it's own served with fresh crusty bread for mopping up and a salad if you want your greens.
If making lasagne, measure your milk for the bechamel sauce the day before making. Add a quartered onion about a dessertspoon of black peppercorns, two torn bay leaves and two crushed cloves of garlic. Leave in the fridge overnight and strain before making the sauce. Wonderful flavour.

Ragu

500 gms/1lb approx good quality minced beef,lamb,pork or a mixture if you like.
Six slices of smoked streaky bacon chopped up into small pieces (This really gives a lovely flavour)
Two or more cloves of garlic finely chopped
Two onions
Two tins of San Marzano tomatoes if you can get them. If not, do use good quality tomatoes as it really does make a difference.
Two tablespoons of tomato puree
200mls red wine
100 mls milk
One desertspoon dried Oregan (the flavour is better than fresh)
A good handful of torn basil leaves
Fresh nutmeg grated
Black pepper
A little lard,butter or oil. I prefer lard as I think it gives a sweeter flavour to the onions but you must do as you wish
A liitle (about 50mls) Marsala or other fortified wine. Whatever you have in your cupboard will do.

Method

Melt your chosen fat/oil in a heavy based casserole or saucepan. A cast iron pot is ideal for the slow cooking if you have one.
Chop the onions very finely with the garlic
Stir gently into the pot and cook gently until soft an translucent
Add the marsala/fortified wine
Turn down the heat and place a peice of oiled foil over the onions right down into the pot until it is just in touch with the onions. Leave to soften and cook for about an hour.
Remove the foil and turn up the heat adding the bacon.
Stir for a few minutes until the bacon is cooked.
Add the mince breaking it up with a fork and strirring it so it browns and separates.
Season with freshly ground black pepper. You should not need salt with the bacon but can add it later if you want more.
Keeping the heat up add the wine and let it bubble away for a few minutes so the meat absorbs the wine and the alcohol evaporates.
Add the milk and let it bubble for a few minutes. The milk coats the mince removing the grittiness that sometimes happens with mince.
Add the oregano and about half of the basil leaves
Add the tomatoes and the tomato puree stirring everything well to amalgamate.
You can let this simer very slowly on the hob for a couple of hours or cook in a very slow oven.
Don't forget to taste as you go. Not a hard thing to do.
If it gets too dry add a little water.
Don't add any more salt until the end of cooking. It gets quite concentrated so you don't want to spoil it
When it is cooked, stir through the rest of the basil and grate in some fresh nutmeg.

A Few Other Tips

If making Lasagne I find the dried sheets work better than the so called ' fresh' from the supermarket. Even though the instructions say not to, I find better results by softening the sheets first by putting a roasting pan on the hob with simmering water. Place the sheets in for a few minutes . Rinse in cold water and leave on a tea towel until using.
layer up with bechamel sauce mozzarella cheese and pecorino cheese. Lovely

Another quick baked pasta dish is to boil up some macaroni or other dried pasta, mix it with some of the ragu. Place in a dish and splot some bechamel over the top with mozzarella and grated pecorino/parmesan cheese. Bake in the oven until golden and bubbling.

I favour Pecorino cheese but it is more expensive so any fresh Parmesan can be used. Do use the mozzarella. It makes a wonderful difference to the finished dish.

Liver and Bacon

Liver seems to be making a come back. I was amused to see my son order it in a restaurant in London. If I had offered that to him when he was a youngster he'd have strung garlic round his neck and made the sign of the cross. When I was a child it was cooked in the pan until it was so tough it would have done soles on your shoes. It had to be eaten though. Remember the starving children in Africa? No great hardship. I was always hungry and they certainly weren't getting my dinner. I recall at school being taught to make Venetian liver. It was chopped up, rolled in seasoned flour fried lightly and then stock added. This was a huge innovation and went down very well at home. I have to say I learned long ago to cook it lightly. Much nicer a little pink in the middle. I love this version by Jamie Oliver. Lots of lovely oozy sauce to soak into buttery mashed potatoes. I have to serve it with cabbage. My hubby would think it heresy to eat liver without it. Do try it. It is so easy and like most of Jamie's recipes it works a treat. The crispy sage leaves are wonderful. I have taken to doing these with other dishes. They retain their colour when fried , add texture and a wonderful flavour.

Liver And Bacon With A Twist

Serves 4

12 rashers streaky bacon
olive oil
a small handful of fresh sage leaves
600gms/1lb 6oz calfs or lambs liver cut into strips
flour to dust
2 medium onions peeled and finely sliced
sea salt and ground black pepper
4 tablespoons red or white wine vinegar
4 heaped tablespoons butter


Get a big frying pan nice and hot
Add bacon cook until nice and crispy then remove to a plate.
Add some oil to the bacon fat sprinkle in the sage leaves and cook for thirty seconds until crispy Put with the bacon
Dust the liver with a little flour and shake off the excess
Add onions to the pan with a good pinch of salt
Cook until soft then remove from the pan
Add a little more oil then add the liver.
Cook in batches over a high heat. don't overcook
Put everything back into the pan with the butter and vinegar it will sizzle and spit becoming creamy and saucy
Season to taste Serve with buttery mashed potatoes

Toffee Apple Pork Chops

Why is it sometimes when you throw something together without any particular plan it turns out really well. Other times you plan a meal with such attention to detail and it is just so-so. This came about as I had two pork chops and a cooking apple that needed using. It was so tasty I had to record it.

Put the chops in a roasting pan.
Peel core and slice the apples in a little lemon juice to stop the apples browning and lay them on top of the chops
Pour some apple juice into the roasting pan.
Sprinkle the top of the apples with dark brown sugar.
Drizzle over some maple syrup.(I like quite a lot)
Cook in the oven for about half an hour.
Et voilà - dinner is served.

Bacon and Tomato Hash

This comes from Nigells Lawson's Feast in the Midnight Feasts section of the book. I have never made it at midnight I confess as I would not have the energy to cook at that time of night. Hunger would be assuaged by a quick sandwich or a session of fridge grazing. That said this makes a lovely quick dinner. A fry up with style is really what it is. I usually have a fried egg with it. Yes I know it is making your arteries scream but once in a while it is just what is needed especially as the colder days are here. Don't leave out the Worcestershire sauce. It is absolutely vital for the wonderful flavour of this simple dish.


4 rashers streaky bacon
2 teaspoons garlic-infused oil
1 tomato, diced
2 teaspoons Worcestershire sauce
2 tablespoons chopped fresh parsley leaves
Freshly ground black pepper
Serving suggestion: bread
Cut each piece of bacon into 3 or 4 pieces.

Heat oil in a frying pan.
When oil is hot, fry bacon until crispy (the bacon will also give up flavourful fat of its own).

Remove the bacon to a piece of kitchen towel.
Add the diced tomato, with all its seeded, gluey interior, into the hot oily pan, which will cause a great spitting and sizzling, and stir for a couple of minutes. Add the Worcestershire sauce and stir again, then put the bacon back into the pan, mixing it into the tomato before transferring to a plate.
Scatter with some parsley and freshly ground black pepper, and serve with bread to dip in the oily juices.



Tip: When the tomatoes are all diced up I add lots of freshly ground pepper to them



Ridiculously simple isn't it? It makes such a quick and tasty dinner.
The amounts given are for 1 person.

Pomegranate and Honey Glazed Lamb

A very quick easy and tasty dinner. This was exactly what I needed tonight. Just the thing when galloping exhaustion strikes yet something that tastes wonderful is required at the end of the day. I thank Kate for the recipe which came from 'Cook Simple' by Diana Henry.


8 chunky lamb chops (I use chump)
Marinade
2&1/2 tblsps pomegranate molasses
10 tblsps olive oil
1&1/2 tblsps runny honey
2 garlic cloves crushed
2 teasps cayenne pepper.

Mix marinade ingredients in a plastic bag.
Pop the chops in the bag and coat well.
Leave for 1-24 hours.
Cook in a griddle pan carefully as the sugars may cause the chops to stick

A quick and very tasty dinner. I served with rocket and pomegranate salad with a balsamic dressing and boiled new potatoes. Delicious.

Rustic Beef and Potato Bake

This is a firm family favourite in our house and has been for many years. It is a cheat's dish but if you dislike using processed food you can of course make it from scratch. I have done it both ways. I have also modified the cheat's version slightly. Whatever way you choose to do it, trust me, it is a tasty and filling meal. If you have a busy schedule I suggest you make it the night before then all you have to do is pop it in the oven when you come home from work or wherever your day takes you. Such a relief when you know there is a tasty meal waiting for you and there is no effort. Just pour a glass of wine and relax while it heats.

This will serve 3-4 people. If you want more increase the amount of potatoes as there is plenty of meat and sauce to accommodate this.


450g/1lb minced beef (or lamb)
275g/10oz ready made cheese sauce ( I have used a can of condensed mushroom soup here with added grated cheese)
225g/80z spicy pasta sauce
1 teasp dried oregano
3 largish potatoes thinly sliced
1 onion finely chopped
1 clove of garlic smushed
100g/40z cheddar cheese or mozzarella (I use both)
Freshly milled black pepper.

Preheat the oven to 190.C/375.F/Gas 5
Grease a not too deep baking dish.

Fry the mince until brown draining off any excess fat.
Boil the potato slices for about five minutes then drain and allow to dry without the lid.
Whisk together the cheese sauce and the pasta sauce adding the oregano and garlic. If you are making this to put straight in the oven warm the sauce in a saucepan first stirring until it is smooth..

Layer and arrange the potato slices in the dish.
Sprinkle over the chopped onion and give a good grinding of black pepper.
Spread the mince on top of the potato and onions.
Pour the sauce over the top.
Cover with greased foil and cook in the oven for 40-50 minutes.
Sprinkle over the cheese (cheddar first and then mozzarella if using both)
Return to the oven and bake uncovered for a further 10 minutes or until the cheese melts.

If you have left overs they are very nice re-heated the next day.

Pork Chops with Marsala, Herbs and Capers

I love Nigel Slater. I love his writing. I love his love of food. I especially love his book 'Appetite'. I think the fact that his recipes are more of advice on how to do things rather than lists of ingredients and complex procedures is what appeals to me. I took this from the quick frying-pan suppers chapter. There is nothing to it but it is delicious. Just the thing when you don't want complications at the end of a tiring day and yet yearn for something tasty for dinner.

All that is required is

Pork Chops
A little seasoned flour-to very lightly coat the chops
Butter -a thick slice for frying the chop and a little bit cold from the fridge cut into chunks for the sauce.
A wine glassful of Marsala or some other appropriate booze such as Madeira or wine.
A squeeze of lemon juice
Herbs of your choice
Capers and of course the obligatory frying pan


Toss the chops very lightly in the flour and shake to get rid of the excess. This gives a light crust.
Melt the butter in the hot pan (with a little oil to stop the butter burning)
When it is frothing put in the chops. The underside will be golden in a matter of moments so turn to cook the other side.
When cooked remove to a warm place.
Tip out most of the butter and add your booze.
Let it bubble and froth while you scrape and stir all the nice bits from the bottom of the pan.
As it froths and reduces add the herbs capers and lemon juice and some salt and pepper.
Add the little chunks of butter whisking until you have a glossy sauce.
Pour the sauce over the meat.

I served this with creamed potatoes and sliced green beans but it is your choice.

Enjoy

Soozy's Steak Guinness and Maple Syrup Stew

I had some steak pieces I needed to use. Now what to make. I remembered I saw this recipe from SoozyB getting rave reviews on Vi's Pantry Foodie forum. It is wonderful. So simple. I have made stews with Guinness before and have sometimes found them just a tad bitter. Not so this one. The maple syrup adds another dimension. Not too sweet just simply mouthwatering. Perfect with home made hearth breads to mop up the gravy.
This is Soozy's recipe


You need a casserole or pot with a lid that goes in the oven.

Amounts are approximate

Stewing or casserole beef, trimmed of excess fat - about 750g
1 1/2 large onions chopped into largish pieces
6 large carrots, peeled, halved and each half cut into quarters lengthways - you want thick batons
A handful of mushrooms, halved
2 tblsp plain flour
olive oil
salt and pepper
a handful of dried mushrooms, soaked and chopped very finely (keep the soaking liquid)
2 good beef stock cubes
2 small tomatoes peeled and finely chopped
1 can Guinness
3 tblsp maple syrup

Here's what I did:

Cut the beef into cubes and toss in a bag with the flour and salt and pepper.
Fry in batches over a high heat in the oil until browned.
Keep to one side in a bowl.
Add a bit more oil and fry the onion until slightly coloured then add the carrots and mushrooms.
Toss about a bit in the oil and then add the beef and all it's juices back to the pan.
Add the strained mushroom liquid and the stock cubes, and stir well to scrape all the lovely bits off the bottom of the pan.
Pour in the Guinness, and add the maple syrup, chopped tomatoes and soaked and chopped mushrooms. Bring to a simmer and put the lid on. Put in the oven for at 160C for two hours or until the gravy has reduced and thickened and the meat is meltingly tender.

About 15 minutes before serving, add some halved and boiled new potatoes.

Serve in large warm bowls, with crusty bread to mop up the gravy.

Good filling stuff.

Home Made Beef Burgers

I love a beef burger. A decent home made beef burger that is. I'm afraid I wouldn't give the mass produced ones house room. I prefer to know what is in my food. These are delicious and very easy. Much tastier than the junk you buy in supermarkets. Really thick and juicy. Lovely grub.
The history of hamburgers is somewhat hazy and debatable since there is no clear documentation to chronicle its origin. However, many claim that the first hamburger 'patty' was born in medieval times when the Tartars (a band of Mongolian and Turkish warriors) placed pieces of beef under their saddles [This also happens to be the origin for the modern dish, beef tartare. ] . The meat, tenderised when the warriors rode, would then be eaten raw, oblivious of the dangers of food poisoning. The ancestor of the modern hamburger arrived at American shores in the 19th Century when German immigrants brought with them a dish called Hamburg style beef, which, in turn, had been brought to Hamburg from Russia some time around the 14th Century. It was in America that this raw, chopped piece of beef would evolve over time to become the succulent patty sandwiched in a bun that we call a hamburger.

This Recipe comes from Jamie's Dinners (Jamie Oliver). The only adjustment I made was to add a little chilli sauce to the mixture which gives a lovely flavour.

• 1kg/2lb 3oz chuck steak, or good minced steak
• 1 onion, peeled and finely chopped
• olive oil
• a pinch of cumin seeds
• 1 tablespoon coriander seeds
• sea salt and freshly ground
• black pepper
• a handful of freshly grated Parmesan cheese
• 1 heaped tablespoon
• English mustard
• 1 large free-range egg
• 115g/4oz breadcrumbs

If you're using chuck steak to make your burgers, slice it up and pulse it in a food processor. Transfer the meat to a bowl. In a big frying pan, slowly cook the onion in a little olive oil for about 5 minutes until softened but not coloured. Add the onion to the meat - it will give sweetness to the burger. Using a pestle and mortar, bash up the cumin and coriander seeds with a pinch of salt and freshly ground black pepper until fine and add to the meat. Then add the Parmesan, mustard, egg and half the breadcrumbs and mix well. If the mixture is too sticky, add a few more breadcrumbs.

Lay some greaseproof paper on a tray or large plate and sprinkle over some of the remaining breadcrumbs. Shape the meat into 8 fat burgers and place these on top of the crumbs on the tray. Sprinkle more crumbs on top and press down gently. The burgers are better if they are chilled before cooking, so put them in the fridge for an hour or so. Take your burgers out of the fridge and fry them in a little oil on a medium to high heat for about 8 to 10 minutes.

Lasagne

I have definitely been in left over mode this week. I always have Ragu sauce in the freezer. I was at a loss as to what to make for dinner tonight and as I love Lasagne there was no contest really. I am not going to laboriously type out a recipe for Ragu as everyone has their own favourite way of making it. I will however pass on a little tip. I have found in the past that sometimes the sauce was missing a little 'oomph'. I have heard others say the same. I suppose that's when we reach for the bottles and jars of various herbs spices or other condiments to try and give it the flavour we want to achieve. My earth shattering discovery is this. Don't cook it on the hob cook it long and slow in the oven. Perhaps the flavours intensify with this method of cooking. I don't really know. What I do know is it works and it's the only way I cook it now. If you leave it overnight before using it's even better. I make a really thick cheese sauce using 75gms butter, 500mls/ 1pint of milk and 100gms/4oz cheese. I also use dried lasagne sheets but boil them in water with a little oil in a roasting tin for a few minutes to soften them. Then it is just layering up with a hefty covering of parmesan cheese on top then into the oven until it's golden and bubbling. Served with Garlic Hearth Breads and a Tomato and Basil Salad it's a feast.

Picadillo

On Vi's pantry we have a challenge running. Every two weeks each participating member has to post three recipes. Everyone who wishes to take part makes one or more of the dishes and votes as to whether they like it. This is all about challenging us to make things we possibly haven't tried before. This recipe is from Kitchengoddess. She took it from a Cuban recipe book she had received. I was unsure at first as it appeared to be quite bland. I decided to give it a go. I let it cook for four hours on a very low heat. I then let cook for a further hour before serving. I was so impressed it was lovely. Really really tasty. It certainly lends itself to long slow cooking. The flavours really intensify with the cooking. I served it with noodles and sweet chilli sauce and some fresh bread from the oven. A delicious meal.

The Recipe (Serves 6):

• 2 cups diced onion
• 2 cups seeded and finely chopped green bell pepper
• Olive oil to sauté
• 4 cloves garlic, minced
• 2 pounds ground beef or ground round
• 1 tin tomatoes
• 1 teaspoon ground cumin
• 1/4 teaspoon cinnamon
• 1/8 teaspoon ground cloves
• 1 teaspoon oregano
• 1/2 cup chopped green olives
• 1/3 cup raisins
• Salt and pepper to taste

1. Sauté onion and green pepper in olive oil in a large casserole dish.
2. Sauté about 5 minutes, until the onion is softened, then add the garlic and ground beef.
3. Mash the onion and green pepper into the sautéing meat and cook until the meat is browned, about 5 minutes.
4. Add the tomatoes, cumin, cinnamon, cloves, oregano, olives and raisins.
5. Cover and let simmer in the crockpot for an hour or two or more. The longer it simmers, the better the flavour, and it’s also great warmed up later as the flavours intensify.
6. Salt and pepper to taste.
   

Spring Into Summer

As the days lengthen and we head into summer the winter love affair with comforting casseroles and stews goes into decline. A little too early for barbecues and salad in colder climates, this bridges the gap beautifully and as lamb is in season it is perfect. Pomegranates are available in supermarkets most of the year now so that should not be a problem. Lemon Zest and juice maybe used if it is. It tastes every bit as nice although it may not look just as pretty. I like to serve this with boiled new potatoes. The recipe comes from Nigella Bites by Nigella Lawson

Warm Shredded Lamb Salad With Mint and Pomegranates

1 shoulder of lamb (approx 2.5 kilograms)
4 shallots halved but not peeled
6 cloves garlic left whole
1 carrot peeled and halved
malden salt
500ml boiling water
small handful freshly chopped mint
1 pomegranate

1.Preheat the oven to 140C/ gas mark 1.

2.On the hob, brown the lamb, fat side down, in a large roasting tin. Remove when nicely browned in the middle (you won't get much more than this) and set aside while you fry the vegetables briefly. Just tip them into the pan - you won't need to add any more fat - and cook them, sprinkled with salt, gently for a couple of minutes. Pour the water over and then replace the lamb, this time fat side up. Let the liquid in the pan come to a bubble, then tent with foil and put in the preheated oven.

3.Now just leave it there while you sleep. I find that if I put the lamb in before I go to bed, it's perfect by lunchtime the next day. But the point is, at this temperature, nothing's going to go wrong with the lamb if you cook it for a little less or a little more.

4.If you want to cook the lamb the day you're going to eat it, heat the oven to 170C/ gas mark 3 and give it 5 hours or so. The point is to find a way of cooking that suits you.

5.About an hour before you want to eat, remove the lamb from the tin to a large plate or carving board; not that it needs carving: the deal here is that it's unfashionably overcooked, falling to tender shreds at the touch of a fork. This is the best way to deal with shoulder of lamb: it's cheaper than leg, and the flavour is deeper, better, truer, but even good carvers, which I most definitely am not, can get unstuck trying to slice it.

6.To finish the lamb salad, simply pull it to pieces with a couple forks on a large plate. Sprinkle with more Malden salt and some freshly chopped mint, then cut the pomegranate in half and dot with the seeds from one of the halves. This is easily done; there's a simple trick, which means you never have to think of winkling out the jewelled pips with a safety pin ever again. Simply hold the pomegranate half above the plate, take a wooden spoon and start bashing the curved skin side with it. Nothing will happen for a few seconds, but have faith. In a short while the red glassy, juicy beads will start raining down.

7.Take the other half and squeeze the preposterously pink juices over the warm shredded meat. Take to the table and serve.

8.What I do with the leftovers is warm a pitta bread in the microwave, and then spread it with a greedy dollop of hummous, then take the chill off the fridged lamb in the microwave too (and see notes on cold fat, above) and stuff the already gooey pitta with it. Add freshly chopped mint, black pepper and whatever else you like; raw, finely chopped red onion goes dangerously well.

A Simple Everyday Curry

The notion of a curry is what the British during their rule in India referred to when eating spicy food. Indians in India would never have used the word curry to describe all sorts of dishes. They would use individual names reflecting the regional variations of countless curry dishes. A curry in India is a spicy stew like dish, something that has a sauce base. The days of the Raj were decadent and this was reflected in their cooking.Every social event paid special attention to the food and the British Memsahibs ran households that included chefs and cooks. Many of them were highly trained to cater for the western palate. Often, the grand meals would have consisted of game and poultry which was of poor quality so the cooks would often have to improvise by creating hybrid dishes such as chapatis and homemade jam. Breakfasts would consist of omelettes seasoned with spices and the simple Indian dish of rice and lentils known as kichidi turned into the British kedgeree with the addition of smoked kippers shipped from England. So from morning, noon until night, all the meals became a fusion of western and eastern cooking traditions. Just as the British in India had endeavoured to replicate home comfort cuisine, when they arrived back in Blighty, they craved a little of the East and that was 'curry'.

If you are a purist about Asian food I suggest you turn away now. This is not the sort of curry you will get in restaurants but nevertheless it is a warming spicy dish which can use fresh meat or it can be a quick sauce for left over cooked meat such as chicken. Just the thing for something tasty when you don't want to slave over lists of ingredients.

The original recipe comes from The Good Granny Cookbook by Jane Fearnley-Whittingstall. A wonderful book full of traditional British family recipes with a bit of an update. It is one I reach for when I am tired and don't want any complications in the day.

1 Tablespoon oil
1 Large onion finely chopped
2 Cloves garlic finely chopped
1 Large carrot cubed
1 Large potato cubed
Curry Powder or Paste (Whatever heat and strength suits your palate)
1 Tablespoon tomato puree
1 Tablespoon Spicy Fruit Chutney (If you don't have chutney in your store cupboard marmalade will do)
Stock or water
2 tablespoons of thick cream or greek yoghurt
Salt and Pepper
225gms/8ozs long grain rice of your choice.

Method

In a saucepan fry the onions garlic carrot and potatoes for about five minutes until they begin to brown.
Add the curry powder or paste modifying the amount to your taste
Add the tomato puree, chutney and enough stock/water to cover the vegetables.
Stir well bring to the boil and simmer gently for about twenty minutes.
Meanwhile put a large saucepan with salted water on to boil for the rice.
Put the rice into the boiling salted water.
When it is ready drain and return to the saucepan and cover with a tea towel and the saucepan lid.
When the sauce has been simmering for twenty minutes add the meat, stir and continue to simmer.
Just before serving season and stir in the cream or yoghurt.
Serve with warm flat breads to mop up the delicious sauce.

If using fresh meat use about 225gms/8oz and brown off with the onions and vegetables. Add more stock and if using lamb or beef allow to cook until tender (about an hour) adding more stock/water as required. If using fresh chicken cooking time will be a lot less and of course don't cook the rice until the meat is almost cooked.

I rather like a knob of butter stirred into the rice before serving but that of course is up to you and your personal health standards!