Monday, 16 January 2017
Also, extras like butter from The Crumbly Cheese, tomato puree and wholegrain mustard from The Mediterranean Pantry, and veggies from Todmorden fruit and veg outside.
There were also veggie sausages fro the veggie.
1. Shred cabbage and braise in a little olive oil and a cup of water - I added some clementine juice and a pinch of chili flakes. Simmer gently, adding more liquid when it looks a bit dry.
2. Peel potatoes and put onto boil for the mash.
3. Prick the sausages with a fork and put in the oven for 15 minutes - then turn them.
4. Make the onion gravy - sautee chopped onion in olive oil until soft, squirt in some tomato puree, add a teaspoon of grainy mustard and a cup of water, simmer. You might want to add more water/vegetable stock to keep the correct consistency.
5. Mash potatoes with butter - you could put them in the oven to crisp up.
6. Serve, scoff
Saturday, 14 January 2017
About £3.50 per greedy portion
1. Peel potatoes and cut into pieces.., boil for the mash.
2. Peel carrots and steam above the potatoes, chop leeks into rings and shred the kale, steam them together above the carrots.
3. When the potatoes are cooked drain them and mash them with butter. Beat in the steamed green veg.
4. Transfer the colcannon to an oven dish and put into the oven for the top to crisp. Put the carrots in the bottom of the oven to keep hot.
5. At the same time drizzle the fish with a little olive oil and bake that for 15 minutes.
6. Poach egg for 2 minutes in water at a rolling boil, with a dash of vinegar - which helps the egg hold its shape.
7. Serve, scoff - watch veg dodger have seconds of green veg.
Friday, 13 January 2017
1. Pierce the potato skins with a fork a few times, rub with olive oil and microwave for 20 mintues.
2. Transfer the potatoes to the oven and bake for a further 20 minutes.
3. Assemble the other fillings:-
- mix tuna with finely diced onion and fennel, salt and a spritz of lemon juice
- fry 2 lots of chopped onion, one with bits of bacon and the other with garlic and chopped mushrooms. finish the mushrooms with a splash of brandy, evaporate off the alcohol.
- heat the beans
- put out the cheese
4. Make a simple salad with salad leaves tossed in a little olive oil and sherry vinegar.
5. Serve, scoff - everyone's a winner
40 minutes front door to table
Tuesday, 10 January 2017
2 cloves garlic, crushed
cream for drizzling (optional obviously)
1. Sweat down chopped and cleaned leeks and onion.
2. Chop potatoes into smallish cubes and add them to the onions, when a little soft add crushed garlic and keep sweating down.
3. Add about a litre of veg stock and simmer.
4. Add a teaspoon of wholegrain mustard and a teaspoon of marmite, taste for seasoning.
5. When potatoes are soft zizz and adjust to the right texture.
6. Serve, drizzle with cream if you wish ... would be vegan without the cream - and is gluten free.
Wednesday, 21 December 2016
From Bracewell's the butchers
From The Crumbly Cheese
From The Mediterranean Pantry
Olive oil, caraway seeds, bouillon powder
From Garry the veg
Onions, Potatoes, white cabbage
1. Peel and boil potatoes for the mash.
2. Chop onion, sautee in olive oil.
3. When the onion is soft add shredded cabbage, a scant teaspoon of caraway seeds (not too many, it goes medicinal), a teaspoon of bouillon powder and a cup fo water, simmer gently.
4. Mash the potato, with butter, and pop in the oven to brown.
5. Top the onion and cabbage mix with raclette, and pop in the oven to melt.
6. Fry the gammon for a couple of minutes on each side - you can pop it into the bottom of the oven to keep warm until the potato reaches the right colour for your taste.
7. Serve, scoff
Lovely, and about £4 a head.
Saturday, 17 December 2016
Haddock - 50/50 plain and smoked
1. Peel and boil potatoes for the mash.
2. Poach the fish in chunks in soya milk (or real milk) with a halved onion and a bay leaf.
3. Fish out the onion and bayleaf, put the fish in an oven dish, thicken the milk into a sauce with slaked cornflour, add that to the fish and top with potatoes mashed with butter. Bake for about 25 minutes - until top browns a little.
4. Steam veg
Thursday, 8 December 2016
The veggie person also had fantastic halloumi from The Crumbly Cheese.
1. Peel the potatoes and boil them in salted water. When they are ready mash with butter and put in the oven to brown the top a little.
2. Make the sauce - sweat chopped onion in olive oil, then add crushed garlic, a teaspoon of bouillon powder, a heaped teaspoon of wholegrain mustard and about half a pint of dry cider. Simmer gently. Turn it off when the onions are soft, and heat again gently when the pork is ready.
3. Peel the carrots, chop them, shred the spring greens (or other green brassica) - steam them.
4. Seal the pork in a hot pan, in a little olive oil. These were lovely juicy pork chops, so I cooked them for about 2-3 minutes on each side, until they took a little colour - and then put then in the oven for 12 minutes to cook through.
5. Just before serving fry slices of halloumi in a hot pan.
6. Serve, scoff.
Saturday, 3 December 2016
1. Roast chopped potatoes in olive oil.
2. Chat ... there's nothing to do until 10 minutes before you eat.
3. Fry the plaice gently in a mix of butter and oil (to stop it burning) for a a couple of minutes on each side - keep warm in the oven.
4. Boil peas.
5. Briefly fry crushed garlic and peas in butter and oil in the fish pan - pour over the fish.
6. Serve, scoff
Friday, 2 December 2016
Chop potatoes and roast in hot oil for about 50 minutes.
Flour (gf for us)
Milk (Soya for us)
Steam the veg.
Make a roux by melting the butter, then stirring in the flour until smooth. Gradually add milk, keep stirring until sauce thickens and is smooth - using a whisk helps reduce lumps. Add a teaspoon of wholegrain mustard and shed loads of grated cheese.
Put the veg in an oven dish, top with even more grated cheese and bake while the potatoes finish.
Serve, scoff, watch veg dodger have thirds.
Thursday, 1 December 2016
Veg available from Garry on the outside market, rice and spices from The Mediterranean Pantry - fresh prawns from Paul the Fish (or frozen).
short grain rice
1. Sautee chopped leek and onion in olive oil, add crushed garlic when it's soft.
2. Add chopped red pepper, cook for a minute or so.
3. Soften a pinch of saffron in a dropof warm water.
4. Add a good handful of rice to the pan, turn over in the oil so that every grain is coated.
5. Add saffron water, chilli flakes and herbs and a pint or so of stock, stir in.
6. Simmer gently, add chopped mushrooms and a tin of chopped tomatoes. Stir now and again to stop it sticking.
7. Defrost prawns in hot water, drain.
8. Test the rice, season - when it's nearly done add in prawns and a big handful of spinach. Turn it over in the pan.
9. The prawns will cook in about 2 minutes.
10. Serve, scoff ... have seconds.