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Tuesday, 23 August 2016

Fried chicken, rice and peas and plantain

Caribbean food week - day 1

Fried chicken with rice and peas, and some plantain.  Fried chicken was excellent, rice and peas were excellent - plantain - well it's good for you!

Onion
Garlic
Coconut oil
Ginko peas
Thyme
Coconut milk
Rice (basmati)

chicken thighs
Eggs
Chicken coating mix

Plaintain

Tomatoes
Lettuce
Radish

1.  Gently sautee chopped onion and quite a lot of crushed garlic.
2.  Tip in the tin of peas - do not rinse them!
3.  Add a good pinch of thyme, seasoning and a tin of coconut milk.
4.  Bring to the boil, stir, add rice and water to 1 inch above the surface.  Stir once.
5.  Bring to the boil again, slam on lid, turn heat right down.  The rice will be done when all the liquid has been absorbed.
6.  Whisk eggs lightly, cover each chicken piece.  Coat with seasoning mix.
7.  Fry for a few minutes each side, in batches, keeping warm in between.
8.  Fry plantain for a few minutes each side.
9.  Serve with a simple salad.

A gentle start to Caribbean food week, you could, of course serve with hot sauce for more of a kick.

Kangeroo steaks with cauliflower cheese

Skippy for tea?  Don't mind if I do.  Actually, I wouldn't go mad for it - it is OK, but good steak is better.  Cook as you would lean steak, not forgetting to rest it.

Potatoes
Olive oil

Cauliflower
Soya milk
Cheese (I used 3 - cheddar, a goat's hard cheese and a french softer cheese)
Cornflour
Mustard
Spinach

Kangeroo steaks
Red wine

1.  Cut potatoes into chunks, roast in olive oil in a hot oven for about an hour.
2.  Steam cauliflower.
3.  Make sauce by boiling soya milk, seasoning, and mustard, then melt in the cheese.  Slate cornflour in water, and add to thicken the sauce.
4.  Chuck baby spinach into cauliflower in an oven dish, cover with sauce and bake for about 30 minutes.
5.  Put olive oil on kangeroo steaks, and fry on each side for about 4 minutes - remove to rest.
6.  Deglaze grill pan with red wine, to form a jus.
7.  Serve, scoff ... yum

Saturday, 20 August 2016

It's Bacon Lovers Day

And we love bacon.  Not every day, before anyone reports us to the health police - but it's really good.  These gammon steaks were from Bracewell's in Todmorden Indoor Market and they were FABULOUS.

Equally fabulous was the cabbage from Jean from The Crumbly Cheese - OK, you can't buy them from her - this was a delicious gift from her garden ... Jean - your cabbage was amazing!

Also, potatoes and carrots available from Garry outside.

Gravy made with apple and calvados jelly from The Mediterranean Pantry - it was a feast.

1.  Peel and boil potatoes.
2.  Prep and steam carrots and cabbage.
3.  Fry gammon on a medium heat, until it starts to colour on both sides.  Remove and keep warm.
4.  Mash potato, add butter and seasoning.
5.  Add white wine (or cider) to gammon pan to make gravy from the juices, add a spoon of apple jelly until it melts.
6.  Fry eggs for the vegetarian.
7.  Serve, scoff .... groan cos you're too full to leave the table!

Fish and chips

Haddock today from Paul the fish - so old school battered fish, but baked wedges instead of chips.  Onion and green beans instead of mushy peas.

Potatoes
Olive oil
Coconut oil
Gluten free flour
Egg
Soya milk
Onion
Green beans



1.  Cut potatoes into wedges, toss in olive oil and roast for 40 ish minutes.
2.  Whisk egg into flour, season and whisk in soya milk to reach a thick, double cream consistency.  Leave to stand while the potatoes roast.
3.  20 minutes in chop onion, put in a pan with a drop of olive oil.  Add chopped beans and a cup of wine or water and simmer.
4.  After 10 minutes - put olive oil and coconut oil in a large frying pan, and heat until hot.
5.  Dredge the fish in the batter, and fry for 3 minutes on each side.  Drain on kitchen paper.
6.  Serve, scoff.

Delicious - the batter is gluten free and lactose free, so we could all enjoy it - it's light, but crisps up well.

Friday, 19 August 2016

Red onion and mushroom tarte tatin

It's funny when you take a snap of your tea that you don't notice the flake of pastry taking the central position!  I think I may need to look at a course on food staging, as my pics are not getting any better.

The high point of the day, though, was getting a distinction in a Diploma in Nutrition.  Excellent news.

But, back to the recipe - it's near the end of the week for the veg box, and supplies are quite limited, so I scrabbled together what was left and made a tarte tatin, with garlic cavolo nero, anya potatoes - and left over steamed veg.  It went down very well.

Olive oil
Red onions
Mushrooms
Pattypan squash
Red wine
Puff pastry
Mustard

Garlic
Cavolo nero

1.  Chop onions, mushrooms and squash and gently fry in olive oil.  After about 10 minutes add a little red wine and a little stock it it's looking dry.
2.  Roll out pastry, brush with a little mustard.
3.  Cover the vegetables with the pastry, tucking the edges into the pan.  Bake for about 20 minutes.
4.  Meanwhile, boil the potatoes and steam the veg.
5.  Finally quickly fry the cavolo nero and finely chopped garlic in olive oil.
6.  Serve, scoff.

Again, an entirely veggie dinner (vegan apart from the pastry), and the meat freaks did not complain, but had seconds.

Wednesday, 17 August 2016

Stuffed peppers

Stuffed peppers with a potato and green bean salad, with a bit of green salad too.

Easy peasy ... made a tiny bit harder because of the current dietary requirements at Kitchen Fairies HQ ... 1 veggie ...easy red peppers stuffed with mushrooms and onions, then mozarella, tomatoes and basil.  1 meat eater, but cheese and tomato dodger.  1 meat eater and tomato dodger.  1 eats pretty much anything, but shouldn't eat cheese.

So, basically, we all had stuffed peppers, but there was some variety in the fillings.

Potato and green bean salad dressed with garlicky vinaigrette.

Red peppers

Olive oil
Onion
Garlic
Musihrooms

Minced steak
Chili flakes
Cinnamon

Tomatoes
Mozzarella
Basil

1.  Sautee onions and garlic in olive oil, add mushrooms.
2.  Prepare peppers by cutting in half and scooping out seeds and connective bits.
3.  Boil potatoes, steam green beans.
4.  remove veggie portion of onions mix and stuff into veggie's peppers.
5.  Add steak mince, and a tiny pinch of cinnamon and chili flakes to onion and mushrooms, fry off.
6.  Slice mozzarella and tomatoes, add to veggie's peppers, with a few leaves of fresh basil.
7.  Stuff other peppers with appropriate collections of steak mince, mozarella, tomatoes ... Drizzle them all with olive oil, and put int the oven for 20 minutes or so.
8.  Make dressing for potatoes, add crushed garlic to olive oil and balsamic - drain potatoes, add wo dressing, with beans when still warm.
9.  Serve, scoff

Cashew nut stir fry

Fancied a change, and using ingredients available from me at The Mediterranean Pantry, the veg stalls outside and Oriental foods inside ... ta dah - cashew stir fry from Todmorden market! The end result was so good even the meat freak had thirds, and this was completely vegan.

Rice (basmati because that is what I had, should really have been jasmine or something)
Coconut oil (fries well at a high temperature)
Spring onion
Garlic
Ginger
Chili flakes
Red pepper
Green beans
Carrots
Courgette
Tomato ketchup
Soy sauce
Chinese rice wine
Oyster sauce (vegan)
Cornflour
Chashew nuts
Sesame seeds
Toasted sesame oil.

1.  Prepare all the veg - peel etc and chop into even sized pieces.  The list above is what I used because that's what we had - I would have added beansprouts, pak choi, bamboo shoots, water chestnuts, lotus root if I had had any, but this was an English interpretation.
2.  Cook rice by your preferred method - I use abrorption ie.  cover rice in pan with 1 inch of water, bring to the boil, slam on lid, turn heat right down and leave ... but you could also bung it in the microwave.
3.  In a wok/deep frying pan - melt the coconut oil, heat quite high, then add onions, garlic and ginger.  Toss about a bit, then add the rest of the veg and the chili flakes, toss about a bit.  Add wet seasonings and about half a cup of water, simmer for a few minutes.
4.  Slake corflour in water, add to veg, stir in.  Throw in cashew nuts, stir.
5.  Serve, sprinkle with sesame seeds and drizzle lightly with sesame oil.

Kinda tapas featuring pork and chorizo casserole

Recipes ... very simple ...

Onion
Chorizo
Pork
Cider

Mushrooms
Garlic
Olive oil
Brandy

Plum tomato
Smoked anchovies


Onion
Garlic
Red pepper
Patti pan squash
Sherry
Chickpeas
Paprika
Saffron

1.  Make 2 casseroles, 1 meaty, 1 veggie - by sauteeing onion and gralic in olive oil, in 2 pans.
2.  To the meat one add pork, chopped chorizo and cider.
3.  To the veggie one add paprika, saffron, red pepper, pattipan squash and sherry.  THen add chickpeas.
4.  Chop mushrooms, fry with garlic and brandy.
5.  Chop tomatoes, put anchovies on top.....

oh, yes start the baby potatoes first.

Pistachio and parmesan crusted trout

I'm sure I nicked this from somewhere, but I can't remember where.  Anyway, Paul the fish is back from his holidays and had some lovely looking trout - so I thought I would ring the changes a bit.  Served with steamed veg, heirloom tomato salad and baby roasties.

Trout
Egg
Parmesan
Pistachio kernals
Bread crumbs
Olive oil


1.  Start the potatoes off roasting in olive oil.
2.  Zizz together pistachio kernals and parmesan - mix with breadcrumbs.
3.  Whisk an egg.  Dip fish into egg, then breadcrumb mix.  Set aside to dry, and after 10 minutes repeat the process.
4.  Steam the veg, chop the tomatoes.
5.  Fry the fish on each side for a few minutes.

It was really tasty.

Friday, 12 August 2016

Butter bean cornbread cobbler, with steamed veg and salad

The pic over emphasises the salad - which was just a few leaves with red pesto garlic dressing, left over from yesterday ... I was trying to be arty  tsk.

A hearty veggie dish, with a little spice.

Olive oil
Onion
Garlic
Jerk seasoning
mixed herbs
potatoes
red pepper
mushrooms
courgette
butter beans
stock
dijon mustard

cornmeal
baking powder
eggs
soya milk

carrot
broccoli
green beans

1.  Make a casserole base by sauteeing onion and garlic in olive oil, add spice mix and herbs, then add in vegetables and stock.  I used those listed above, but it's really look in the fridge and see what you have time.
2. Add a tin of drained butter beans, simmer gently for a few minutes.
3.  Make the cornbread by mixing seasoned cornmeal with baking powder, eggs with soya milk, and combining to form a batter.
4.  Make the cobbler by putting vegetable mix into a baking dish, top with the batter, and bake for 25ish minutes.
5.  Steam vegetables.
6. Serve, scoff ...

Even the meat muncher had seconds!