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Wednesday, 16 August 2017

Pork chop, mushrooms with cheese, potato wedges and tomatoes

As the omnivore of the household I sometimes get a real treat at teatime - catering for the veg dodger and the vegetarian means I can have a bit of everything!  Today was pork chops in apple juice and mustard gravy for the veg dodger, and cheesy mushrooms for the veggie - accompanied by potatoes wedges, courgettes fried with onions and roasted tomatoes... the veg dodger managed some mushrooms - and there were lots of onions and apple juice in his gravy too ... ha - take that veg dodger!

Potatoes
Olive oil
Onions
Garlic
Pork chops
Mushrooms
Cherry tomatoes
Courgettes
Apple juice
Chicken stock
Wholegrain mustard

1.  Cup potatoes into wedges, toss in olive oil and a little salt.  Bake for 45 mins- 1 hour.
2.  Toss tomatoes in olive oil and salt, and bung in the bottom of the oven with the potatoes.
3.  Do the same with the mushrooms - ie.  in a dish in the oven.
4.  Chop onions and crush garlic, sautee in olive oil.
5.  Remove a spoonful of onions to another pan, add the courgettes 5 or 6 minues before serving - then fry them.
6.  Add the pork chops to the rest of the onions and brown slightly on both sides.
7.  Pour apple juice and stock into the pork chops, add a big spoonful of wholegrain mustard and simmer (about 15 minutes).
8.  Turn the mushrooms over, and add a piece of cheese - return to the oven to melt.
9.  Last 5 minutes - fry courgettes, check gravy for seasoning.
10.  Serve, scoff.

Saturday, 12 August 2017

Baked halibut - Spanish style


Halibut is an exceptional fish.  Not one we get often, because it is pricey - but Paul had some fantastic looking fresh halibut at a reasonable price - so I didn't resist.  I thought I would give it a bit of a Spanish twist.

Potatoes
White wine
Olive oil
Veg stock
Red onion
Garlic
Courgette
Tomatoes
Red pepper
Parsley
Lemon zest
Black pepper
Dry sherry
Halibut

1.  Peel the potatoes and slice into thick slices.  Place as a layer in an oven dish, with a splash of olive oil, a glass of white wine and about the same of veg stock.  Bake/poach in the oven for about 20 minutes, or until almost done.
2.  Make the sauce - sautee sliced onion and crushed garlic in olive oil, add finely diced courgette and thin strips of red pepper.  After a couple of minutes add chopped tomatoes and a good twist of black pepper.  Simmer, add water/stock if it goes a bit dry, until the veg are soft.
3.  When the potatoes are nearly done, layer the fish on top.  Add 2 tablespoons of dry sherry, a handful of parsley and grated lemon zest to the tomato/pepper mixture, and stir in.
4.  Pour the tomato mixture onto the fish and return to the oven for 20 minutes.
5.  When the fish is cooked, sprinkle on some extra parsley and lemon zest.
6. Serve, scoff.

This was a real treat - I used 2 big halibut steaks, and two of us were eating - there are now 4 portions in the freezer waiting for lunches - I hope it freezes well, because I am already looking forward to pulling it out for work lunches.

Friday, 11 August 2017

Sausage and mash

Sausage and mash is excellent almost any day - but I made a really nice onion and mustard gravy which turned this into a real treat.

Potatoes
Sausages - these were pork and apple
Olive oil
Butter
Red onion
Garlic
Flour
Vegetable stock
Grainy mustard
Baked beans
Cabbage


1.  Prick the sausages with a fork and bung in the oven in an oven dish.  I add the tiniest splash of olive oil, roll them round in it - just to stop any initial sticking.
2.  Peel potatoes, boil for 15 minutes - until softish to a sharp knife.  Mash with butter and put into another oven dish - bake for 20 minutes, until the top goes golden brown.
3.  Sautee chopped onion and crushed garlic in olive oil until soft, add a tablespoon of flour and stir in until it becomes a paste.  Add stock and simmer, add a spoonful of grainy mustard, simmer again.  The gravy will thicken.
4.  Heat beans.
5. Steam shredded cabbage.
6.  Serve, scoff .... delicious

Monday, 7 August 2017

Hake and potato wedges with a ragu of summer vegetables

Paul had some lovely hake this Friday, so I thought we would have a treat.  Tasty wedges making a tiny change from chips, and some veg braised in wine finished it off. Yum.

Potatoes
Olive oil
Onion
Carrots
White wine
Stock
Cabbage
Hake

1.  Cut potatoes into wedges, toss in olive oil and bake for 45 minutes.
2.  After 25 ish minutes - Sautee red onion and diced carrot for a few minutes, in olive oil.  Add a cup of white wine and a cup of stock, simmer gently for a few minutes.  When you put the fish on add shredded cabbage and allow to wilt.
3.  Brush the fish with olive oil, and fry in a hot pan, skin side down first for a few minutes each side.
4.  Serve, scoff.

Wednesday, 2 August 2017

Lamb breast and mediterranean vegetable bake

I love a bargain.  I had to go to the supermarket to pick up soya milk, so glanced in the last minute bargains section - and saw lamb breast for 50p!  50p! ... so, that was enough of a spark to dictate what we were to have for dinner.  I only bought one each, but they worked so well I wish I had bought more, for the freezer.

Lamb breast
Tomato pesto
Garlic
Olive oil
Potatoes
Salt
Aubergine
Courgette
Tomatoes
Cheese (masdaam and cheddar, could have been almost any cheese)
Red onion
Italian herbs

1.  Mix together tomato pesto, crushed garlic and a little olive oil, massage into the lamb breast and marinate for an hour or so.
2.  Sprinkle potatoes with salt, toss in olive oil and roast in the oven.
3.  Put the lamb in the oven, start at a medium heat for half an hour, then at a high heat for half an hour.
4.  Griddle sliced aubergine and courgette in a little olive oil, then stack in an overlapping pattern in an oven dish - aubergine, courgette, tomato ... keep going in a spiral.  Tuck bits of cheese in with the vegetables, sprinkle with italian herbs and finely chopped red onion.  Bake for 20 minutes.
5.  Serve, scoff.

(The veg dodger had seconds of mediterranean bake!)

Saturday, 29 July 2017

Fish curry

Fish on Friday, as usual, but a bit of a change this week.  Lovely haddock from Paul, and a trawl through the veg in the fridge, and we had this delicious, but not very authentic, version of Malaysian fish head curry.  There were no fish heads involved, or any Malaysians for that matter.

Jasmin rice
Peanut oil
Spring onion
Garlic
Curry paste (Malaysian fish head for us, but could have been red thai, or something similar)
Courgette
Mushrooms
Tomato puree
Coconut milk
Haddock (or other white fish)

1.  Cook the rice - I used a rice ball - those things really work - put rice in ball, put into pan of cold water - bring to the boil, boil for about 15 minutes - done!
2.  In a wok, heat peanut oil, then add chopped spring onions, curry paste and crushed garlic.  Stir fry briefly.
3.  Add chopped veg to the wok, and stir fry, then add water/stock and a squirt of tomato puree, simmer until veg a nearly done, stirring occasionally.
4.  Add coconut milk, and taste for seasoning.
5.  Add fish pieces and simmer gently for about 5-6 minutes.
6.  Serve, sprinkling more chopped spring onion on top, scoff.

Wednesday, 19 July 2017

Spanish fish casserole

You could use any fish in this, really - but I had some lovely haddock and hake (from Paul the fish) in the freezer, so that was what went in for us.

The "spanish" about it is a little bit of heat, a little smokey paprika, peppers and garlic.  It was damn good.

Onion
Garlic
olive oil
Potatoes
courgette
Pepper (yellow or red)
White wine
Chilli flakes
Smoked paprika
Turmeric
Tin chopped tomatoes
Tomato puree
vegetable stock

1.  Sautee chopped onion and crushed garlic in olive oil.
2.  Add chunky diced potatoes - I keep the skin on, but peeled on not - either is fine.
3.  Add chopped courgette and pepper, add a pinch of chilli flakes, a pinch of smoked paprika and a smidge of turmeric.
4.  Pour in about a glass of white wine, and about the same of stock.
5.  Simmer, after 5 minutes add a tin of chopped tomatoes, a tablespoon of tomato puree and a tin of water.  Simmer again, covered.
6.  When the potatoes are just about done (15-18 minutes) add fish to the top, and cover again, to let it steam through for about 5-10 minutes (depends how big your fish is).
7.  Serve, scoff ... could have had crunchy bread and a green salad, could have topped with aioli - but it was delicious by itself.

Thursday, 13 July 2017

Pork chop, with cider and mustard sauce

Comfort food!  Pork, mash and cabbage - with a few butter beans with fried onions.  Jazzed it up with some cider and mustard gravy - delicious.

Potatoes
Cabbage
Onions
Butter
Olive oil
Pork chops
Flour
Dry cider
Wholegrain mustard
Chicken stock
Cream cheese/cream

1.  Peel potatoes, boil, steam shredded cabbage on top - then mash the potatoes with butter.  Pop in the oven to get a nice crispy brown top.  Keep the cabbage warm.
2.  Chop onions and fry until golden brown, add drained butter beans.
3.  Fry pork chops, in a little olive oil, on each side for a couple of minutes - keep warm while you make the gravy.
4.  Stir a spoonful of flour into the pork pan, deglaze with dry cider.  Add a little chicken stock and a spoonful of grainy mustard.  Stir and simmer as it thickens a little.  Take it off the heat and stir in a small spoonful of cream cheese (or cream).
5.  Serve, scoff

Wednesday, 12 July 2017

Steak, with garlic butter

There are 3 fantastic butchers in Todmorden Market Hall - this steak was from Nick Fielden - and it was fantastic.  No real recipe here are all the bits were quite straight forward - fried potatoes, steamed petit pois and broad beans, and fried mushrooms with onions.  The steak was cooked on a hot griddle - with a tiny amount of olive oil brushed onto the surface of the meat - for a couple of minutes each side.  Then let it rest for at least 5 minutes.  I put the garlic butter on top as it was resting, it melted gently and was very succulent.

Saturday, 8 July 2017

Trout, with veggies


So these beautiful fresh trout from Paul the Fish ... became this easy and delicious TV dinner.

Roast baby potatoes in olive oil, watch the tennis for 30 minutes ... steam green beans and asparagus, pan fry trout - skin side first - for a few minutes each side ...

Serve, scoff ... whilst watching Andy Murray ...

Yummly

Yum