We had this last night, absolutely sensational: the flesh melted in the mouth, and the spices fused into a firework display on the taste buds.
The only bit missing was the banana leaves. We didn't have any so used baking parchment, a very very poor substitute.
In a steamer place your sea bass fillets on a bed of banana leaves.
Then chop finely a teaspoon of lemongrass, one finely sliced garlic clove, one finely sliced red chilli, a tablespoon of chopped fresh coriander, a teaspoon of grated fresh root ginger. Mix in a bowl. Add a pinch of dark brown sugar and mix with a teaspoon of nam plah (fish sauce).
Spread the spice mis over the fish and steam for 20 minutes.
Serve on the banana leaves, with steamed pak choi and/or noodles, and soy sauce.
Thursday, 3 December 2009
Friday, 27 November 2009
Savoury rice
This goes very well with sausages or pork tenderloin. It is a good supper party dish, has a bit of bite and always goes down well. The example below feeds four.
Pour a good slug of olive oil into a medium saucepan, put on a medium heat. Skin and chop an onion. Crush and skin a couple of cloves of garlic. Put into the saucepan and stir until the onions go translucent. It doesn’t matter if the onions brown, they will add a certain sweetness to the final dish. Once the onions are soft, translucent and a little browned turn the heat down to medium and add a tin of chopped tomatoes. Rinse the tin and pour the extra bits into the pan. Now add a teaspoonful of oregano, salt and pepper, tomato puree (a good squeeze) and a generous tablespoon of medium curry powder.
Mix the ingredients together and simmer gently. Then add a large tablespoon of home made chutney (branded pickle doesn’t do the same thing), or more to suit your taste buds. Let the mixture simmer away while you cook the rice.
Bring a large saucepan about one third full of salted water to boil. Then add four cupfuls of rice, ideally basmati, and bring to the boil. Simmer for around 7 1/2 minutes. Drain. Get rid of the excess starch by rinsing the rice in your colander with cold water. The rice won’t be entirely cooked, this doesn’t matter as it will be cooking further with the tomato sauce in a minute.
Add the part cooked rice to an oven proof dish then mix in the tomato sauce, grate a liberal amount of cheddar cheese over the top, then mix that into the rice. Grate over more cheddar so you get a crunchy crust.
Bung it in the oven at 180C for around 30 – 40 minutes. Serve when it bubbles and the crust is crunchy. Pork tenderloin, bashed and fried and a fresh green salad go so well with this rice.
Pour a good slug of olive oil into a medium saucepan, put on a medium heat. Skin and chop an onion. Crush and skin a couple of cloves of garlic. Put into the saucepan and stir until the onions go translucent. It doesn’t matter if the onions brown, they will add a certain sweetness to the final dish. Once the onions are soft, translucent and a little browned turn the heat down to medium and add a tin of chopped tomatoes. Rinse the tin and pour the extra bits into the pan. Now add a teaspoonful of oregano, salt and pepper, tomato puree (a good squeeze) and a generous tablespoon of medium curry powder.
Mix the ingredients together and simmer gently. Then add a large tablespoon of home made chutney (branded pickle doesn’t do the same thing), or more to suit your taste buds. Let the mixture simmer away while you cook the rice.
Bring a large saucepan about one third full of salted water to boil. Then add four cupfuls of rice, ideally basmati, and bring to the boil. Simmer for around 7 1/2 minutes. Drain. Get rid of the excess starch by rinsing the rice in your colander with cold water. The rice won’t be entirely cooked, this doesn’t matter as it will be cooking further with the tomato sauce in a minute.
Add the part cooked rice to an oven proof dish then mix in the tomato sauce, grate a liberal amount of cheddar cheese over the top, then mix that into the rice. Grate over more cheddar so you get a crunchy crust.
Bung it in the oven at 180C for around 30 – 40 minutes. Serve when it bubbles and the crust is crunchy. Pork tenderloin, bashed and fried and a fresh green salad go so well with this rice.
Saturday, 14 November 2009
Chutney
Lorna makes the best, from the simplest recipe in Constance Spry, lauded by Audley (acupuncturist).
Am fed up with all the plastic packaging that comes with our food at supermarkets etc, not just cellophane, but all the trays etc. Surely we can minimise this.
Just had cheesy potatoes for lunch, with ham and cold lamb (and aforementioned chutney). Put a large potato, scrubbed and pricked in the oven at 200 - 220c for up to an hour (no fan, 45 mins with fan). When done take out of oven and carefully slice the tops off the long face of the potato. Scoop the potato in a bowl and add lots of grated cheddar and parmesan, butter, milk and salt and pepper. Mix with a fork until fluffy and smooth, then fill the potato cases you have put to one side. Grate more cheese over the top and return to the oven for 10 - 15 mins until golden brown on the top.
Am fed up with all the plastic packaging that comes with our food at supermarkets etc, not just cellophane, but all the trays etc. Surely we can minimise this.
Just had cheesy potatoes for lunch, with ham and cold lamb (and aforementioned chutney). Put a large potato, scrubbed and pricked in the oven at 200 - 220c for up to an hour (no fan, 45 mins with fan). When done take out of oven and carefully slice the tops off the long face of the potato. Scoop the potato in a bowl and add lots of grated cheddar and parmesan, butter, milk and salt and pepper. Mix with a fork until fluffy and smooth, then fill the potato cases you have put to one side. Grate more cheese over the top and return to the oven for 10 - 15 mins until golden brown on the top.
Tuesday, 3 November 2009
Onions
Useful links about onions:
http://www.onions.org.uk/
http://www.bbcgoodfood.com/content/knowhow/glossary/onion/
http://www.onions.org.uk/
http://www.bbcgoodfood.com/content/knowhow/glossary/onion/
Sunday, 1 November 2009
France, October, 2009
As October drew to a close the weather was sensational, beautiful light, warm, sunny. Heaven on earth. These are some of the images that try to capture these last few days of Autumn. They are taken in Northern France in and around Saulchoy, Quend, Fort Mahon and Argoules.
Sunday, 25 October 2009
Bowleaze Cove, Weymouth
October, Grey morning, brightening in the south. Lovely rock pools, geological formations and peace.
Saturday, 24 October 2009
Thursday, 22 October 2009
Chicken a la Pooch
Pooch was my Father's Father's second wife, she invented this classic piece of 70's cuisine, or probably didn't but we like to think she did. It is massively simple and amazingly delicious.
You will need a chicken thigh per person, or a breast half sliced across the breast (i.e. four or five bits) per person, you can put in more if you are hungry. Lay them in a well buttered dish and sprinkle salt and paprika over the meat.
To make the sauce chop and fry a large onion in olive oil (or for authenticity veg oil), when this is softening chop a couple of juicy eating apples and dice into bits approx 2 cm cubed. Add them to the onions. Allow to cook and soften.
The add a teaspoon full of curry powder, the strength is up to you. Allow it to mix, permeate and fill the kitchen with delicious curry odours. Then add a can of Campbell's cream of mushroom sauce (of course use your own, but to relive the 70s trust me here), and a dollop of single cream. Cook until hot through then pour over the chicken.
Put it in the oven at 180 to 190 C for one hour depending on volume of chicken. When it comes out it should be bubbling away merrily and brown.
Eat with plain buttery rice and make sure you have some fresh bread on hand to mop up the juice.
I like it with a green salad and a chilled bottle of Loire Sauvignon Blanc.
Hurrah for Pooch
You will need a chicken thigh per person, or a breast half sliced across the breast (i.e. four or five bits) per person, you can put in more if you are hungry. Lay them in a well buttered dish and sprinkle salt and paprika over the meat.
To make the sauce chop and fry a large onion in olive oil (or for authenticity veg oil), when this is softening chop a couple of juicy eating apples and dice into bits approx 2 cm cubed. Add them to the onions. Allow to cook and soften.
The add a teaspoon full of curry powder, the strength is up to you. Allow it to mix, permeate and fill the kitchen with delicious curry odours. Then add a can of Campbell's cream of mushroom sauce (of course use your own, but to relive the 70s trust me here), and a dollop of single cream. Cook until hot through then pour over the chicken.
Put it in the oven at 180 to 190 C for one hour depending on volume of chicken. When it comes out it should be bubbling away merrily and brown.
Eat with plain buttery rice and make sure you have some fresh bread on hand to mop up the juice.
I like it with a green salad and a chilled bottle of Loire Sauvignon Blanc.
Hurrah for Pooch
Sunday, 4 October 2009
Friday, 2 October 2009
juicy lamb kofta
I am not 100% sure if these really qualify for being kofta, but they are my version and they are extremely delicious. I serve them with yoghurt with finely diced cucumber mixed in, Thai sweet chilli sauce (heretical I expect) and simple basmati rice cooked with butter and onions (more later).
Buy some lamb mince, how much is up to you, depends on your greed and number of mouths to feed.
Decant it into a mixing bowl. Add in one finely chopped red onion, one inch of finely chopped or grated fresh ginger, three cloves of finely chopped garlic, one finely chopped red chilli (nice and hot preferably), and a smallish handful of chopped fresh coriander.
Give it a rough mix.
The add a teaspoon of Turmeric, a teaspoon of cumin, half teaspoon of ground ginger and a smidgeon of chilli powder.
Then plunge your lovely clean hands into the mix and knead like its dough. You'll need to wash your hands after this otherwise you might get hot chilli in sensitive places. Fresh lemon juice is good for this.
Then make up as many lozenge shaped rounds of lamb mix as you can, make sure they are pressed hard together so the ingredients bind.
In a saucepan melt a knob of butter, when sizzling fry and chopped onion (any variety), and brown. Then add a cup full of rice and salt to taste. Coat the rice with butter then add a coup and a half of cold water to the pan, bring to the boil, put the lid on, turn down the heat and let it simmer for ten mins. Turn off the heat and let it stand for ten more minutes.
While the rice is standing, fry the kofta in hot oil until they are browned and crunchy on all sides. Serve immediately with some coriander leaves, the yoghurt, rice and chilli sauce.
A red or white wine is good too. But then I would say that.
Buy some lamb mince, how much is up to you, depends on your greed and number of mouths to feed.
Decant it into a mixing bowl. Add in one finely chopped red onion, one inch of finely chopped or grated fresh ginger, three cloves of finely chopped garlic, one finely chopped red chilli (nice and hot preferably), and a smallish handful of chopped fresh coriander.
Give it a rough mix.
The add a teaspoon of Turmeric, a teaspoon of cumin, half teaspoon of ground ginger and a smidgeon of chilli powder.
Then plunge your lovely clean hands into the mix and knead like its dough. You'll need to wash your hands after this otherwise you might get hot chilli in sensitive places. Fresh lemon juice is good for this.
Then make up as many lozenge shaped rounds of lamb mix as you can, make sure they are pressed hard together so the ingredients bind.
In a saucepan melt a knob of butter, when sizzling fry and chopped onion (any variety), and brown. Then add a cup full of rice and salt to taste. Coat the rice with butter then add a coup and a half of cold water to the pan, bring to the boil, put the lid on, turn down the heat and let it simmer for ten mins. Turn off the heat and let it stand for ten more minutes.
While the rice is standing, fry the kofta in hot oil until they are browned and crunchy on all sides. Serve immediately with some coriander leaves, the yoghurt, rice and chilli sauce.
A red or white wine is good too. But then I would say that.
Sunday, 6 September 2009
Deliciously yummy pork tenderloin
For four people you'll need about 30cm length of pork tenderloin. Slice it into 2.5cm bits, then bash them flat with a meat mallet. Lay them out on a plate and sprinkle over some fresh thyme and oregano, black pepper and a bit of salt.
Meanwhile prepare thinly sliced carrots, and either runner or french beans.
And peel and chop potatoes into cube (ish) type bits around 1.5cm wide. Bung them in boiling water and boil for 5 mins. Drain. While you are doing this heat some olive oil in a roasting tin, with springs of fresh rosemary and three or four whole cloves of garlic (with skin on). When hot sprinkle the potatoes around the hot oil and salt. Replace in oven and let them brown and crisp up.
One these start to sizzle start steaming the vegetables.
Then put a generous knob of better in a cast iron frying pan, with a dribble of olive oil. Heat until it sizzles then lay the meat in the fat. At this stage you can flour the meat, this will give you a thicker gravy, but it is by no means essential.
Fry until brown, the place the meat to one side. Bung in a handful of fresh tarragon, a generous glass of white wine and a tablespoon of dark muscavado sugar. And the juie of a lemon. Allow to reduce.
Once the veg are done you can saute the carrots in a pan with butter and honey (the kids love this).
Serve and drizzle over the gravy.
Nice with a sauvignon blanc or a good chianti.
Lick lips and sit back and enjoy.
You can make the gravy with all sorts of stuff: marsala, vermouth, by adding a chopped red chilli, by replacing the tarragon with thyme. You can also serve with pasta or rice if you prefer.
Meanwhile prepare thinly sliced carrots, and either runner or french beans.
And peel and chop potatoes into cube (ish) type bits around 1.5cm wide. Bung them in boiling water and boil for 5 mins. Drain. While you are doing this heat some olive oil in a roasting tin, with springs of fresh rosemary and three or four whole cloves of garlic (with skin on). When hot sprinkle the potatoes around the hot oil and salt. Replace in oven and let them brown and crisp up.
One these start to sizzle start steaming the vegetables.
Then put a generous knob of better in a cast iron frying pan, with a dribble of olive oil. Heat until it sizzles then lay the meat in the fat. At this stage you can flour the meat, this will give you a thicker gravy, but it is by no means essential.
Fry until brown, the place the meat to one side. Bung in a handful of fresh tarragon, a generous glass of white wine and a tablespoon of dark muscavado sugar. And the juie of a lemon. Allow to reduce.
Once the veg are done you can saute the carrots in a pan with butter and honey (the kids love this).
Serve and drizzle over the gravy.
Nice with a sauvignon blanc or a good chianti.
Lick lips and sit back and enjoy.
You can make the gravy with all sorts of stuff: marsala, vermouth, by adding a chopped red chilli, by replacing the tarragon with thyme. You can also serve with pasta or rice if you prefer.
Sunday, 16 August 2009
Lenses for sale
Vivtar 100-300mm f5.6 macro focusing zoom lens (fits Minolta) - offers
Nikon 50mm f1.8 - offers
Minolta 50mm f1.7 - offers
Nikon 50mm f1.8 - offers
Minolta 50mm f1.7 - offers
Chicken - summer sizzle
Bashed thin and fried chicken breast with sauté potatoes and salad (or spinach) – Again this is a super easy chicken dish which always seems quite exotic. Allow one chicken breast per person. You’ll need some greaseproof paper, a rolling pin, a large shallow frying pan, some olive oil and butter, a lemon and some oregano.
Arrange the chicken breasts on a (meat) chopping board, slice the breasts in half (don’t quite cut them completely in half) and fold out so that they look like a butterfly, then place between two sheets of greaseproof paper and give the meat a jolly good bashing with the rolling pin. The chicken should now be quite thin. Repeat for each breast.
Add a knob of butter and a dessert spoon of olive oil to the frying pan. You can either fry the meat as it is, or if you prefer some coating you’ll need a plate of seasoned plain flour (i.e. flour, salt, pepper and dried oregano): coat the chicken with the flour mixture. Add the chicken to the frying pan once the butter starts to froth and sizzle. Cook on each side for around 3 – 5 minutes. When the chicken is nicely browned serve onto warm plates. To make a simple sauce either pour in a glass of white wine or squeeze in the juice of a lemon and stir in the gubbins from the pan. Simmer for a couple of minutes and then pour over the meat.
This dish is delicious with a simple green salad and roasted potatoes.
Arrange the chicken breasts on a (meat) chopping board, slice the breasts in half (don’t quite cut them completely in half) and fold out so that they look like a butterfly, then place between two sheets of greaseproof paper and give the meat a jolly good bashing with the rolling pin. The chicken should now be quite thin. Repeat for each breast.
Add a knob of butter and a dessert spoon of olive oil to the frying pan. You can either fry the meat as it is, or if you prefer some coating you’ll need a plate of seasoned plain flour (i.e. flour, salt, pepper and dried oregano): coat the chicken with the flour mixture. Add the chicken to the frying pan once the butter starts to froth and sizzle. Cook on each side for around 3 – 5 minutes. When the chicken is nicely browned serve onto warm plates. To make a simple sauce either pour in a glass of white wine or squeeze in the juice of a lemon and stir in the gubbins from the pan. Simmer for a couple of minutes and then pour over the meat.
This dish is delicious with a simple green salad and roasted potatoes.
Thursday, 30 July 2009
Clips of a stream
This served as our wine cooler while camping in an idyllic campsite at Brevedent in Normandy near Pont L'Eveque
Beef Rendang
This recipe is simply awesome.
This is a mild beef curry from the Far East, flavoured with coconut milk and lemongrass.
Serves 4-6
Ready in 3 hours
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Ingredients
* 2 lemongrass stalks
* 2 large red chillies, deseeded and chopped
* 6 garlic cloves, roughly chopped
* 5cm piece of ginger, roughly chopped
* 1 large onion, roughly chopped
* 1/2 tsp ground ginger
* 1 tbsp ground coriander
* 1 tsp ground cumin
* 1 tsp freshly ground black pepper
* 2 tbsp sunflower oil
* 2 cinnamon sticks
* 12 cloves
* 2 bay leaves
* 600ml canned coconut milk
* 1.5kg braising steak, such as chuck or blade, cut into 5cm pieces
* 1 tsp salt
* Walnut-sized piece of tamarind pulp or 2 tbsp lemon juice
* 1 tbsp Billington's Dark Muscovado Sugar
Method: How to make indonesian beef rendang
1. Remove the outer leaves from the lemongrass stalks and reserve. Roughly chop the tender core and put into a food processor with the chillies, garlic, fresh ginger, onion, ground ginger, coriander, cumin, black pepper and 2 tablespoons of water. Blend to a smooth paste.
2. Heat the sunflower oil in a large flameproof casserole over a medium heat. Add the cinnamon sticks and cloves and allow them to sizzle for about 1 minute. Add the spice paste and bay leaves and fry gently for 2 minutes. Add the coconut milk, 200ml water, the beef, reserved lemongrass leaves and the salt and bring to the boil.
3. Meanwhile, if you are using the tamarind pulp, put in a small bowl with 120ml of warm water and work through with your fingers to release the seeds. Strain the syrupy mixture into a clean bowl and discard the seeds.
4. Lower the heat to a simmer, add the tamarind liquid or lemon juice and muscovado sugar and leave to cook uncovered for 21/2 hours, stirring more frequently as the liquid reduces, until the sauce is well reduced and quite thick and the beef is very tender. Serve with plain rice and a cucumber, tomato, red onion and coriander salsa.
This is a mild beef curry from the Far East, flavoured with coconut milk and lemongrass.
Serves 4-6
Ready in 3 hours
Advertisement
Ingredients
* 2 lemongrass stalks
* 2 large red chillies, deseeded and chopped
* 6 garlic cloves, roughly chopped
* 5cm piece of ginger, roughly chopped
* 1 large onion, roughly chopped
* 1/2 tsp ground ginger
* 1 tbsp ground coriander
* 1 tsp ground cumin
* 1 tsp freshly ground black pepper
* 2 tbsp sunflower oil
* 2 cinnamon sticks
* 12 cloves
* 2 bay leaves
* 600ml canned coconut milk
* 1.5kg braising steak, such as chuck or blade, cut into 5cm pieces
* 1 tsp salt
* Walnut-sized piece of tamarind pulp or 2 tbsp lemon juice
* 1 tbsp Billington's Dark Muscovado Sugar
Method: How to make indonesian beef rendang
1. Remove the outer leaves from the lemongrass stalks and reserve. Roughly chop the tender core and put into a food processor with the chillies, garlic, fresh ginger, onion, ground ginger, coriander, cumin, black pepper and 2 tablespoons of water. Blend to a smooth paste.
2. Heat the sunflower oil in a large flameproof casserole over a medium heat. Add the cinnamon sticks and cloves and allow them to sizzle for about 1 minute. Add the spice paste and bay leaves and fry gently for 2 minutes. Add the coconut milk, 200ml water, the beef, reserved lemongrass leaves and the salt and bring to the boil.
3. Meanwhile, if you are using the tamarind pulp, put in a small bowl with 120ml of warm water and work through with your fingers to release the seeds. Strain the syrupy mixture into a clean bowl and discard the seeds.
4. Lower the heat to a simmer, add the tamarind liquid or lemon juice and muscovado sugar and leave to cook uncovered for 21/2 hours, stirring more frequently as the liquid reduces, until the sauce is well reduced and quite thick and the beef is very tender. Serve with plain rice and a cucumber, tomato, red onion and coriander salsa.
Thursday, 23 July 2009
luscious lamb curry
Serves 4
In a casserole pot pour in 2 to 3 tablespoons of vegetable oil, heat. When hot add a teaspoon of cumin seeds and a teaspoon of black mustard seed. When the mustard seeds pop add two large chopped onions, two finely chopped red chillies and three chopped cloves of garlic.
Sir until soft.
Then add cubed lamb chunks (750g), brown the meat all over. Then fold in approx two small pots of natural yoghurt. Ideally you should let the yoghurt become incorporated but I don't give two hoots for that I'm afraid.
Add two large chopped up tomatoes (skin removed if you can be bothered). Stir. Then add half a teaspoon of chilli powder, half a tspn of tumeric and a whole teaspoon of ground coriander. Plus salt and ground black pepper. I don't like things too salty so you'll need to gauge how much yourself.
Here comes the fun bit, either add whole 2 sticks of cinnamon, 6 whole cardamon, 6 cloves and 10 all spice and a nutmeg. Or dry roast them and grind them up then add. It all depends whether you want to extract bits of wood from your curry.
Put the lid on the casserole and simmer on a low heat for 1 1/2 hours. Ideally I would then leave it lying around for the rest of the day or 24 hours and reheat just before eating.
Fantastic with plain buttery rice, cucumber raita, daal, chutney and poppadams. Sprinkle some chopped fresh coriander over the lamb before you take the casserole to the table.
Drink what you like, lots of it.
In a casserole pot pour in 2 to 3 tablespoons of vegetable oil, heat. When hot add a teaspoon of cumin seeds and a teaspoon of black mustard seed. When the mustard seeds pop add two large chopped onions, two finely chopped red chillies and three chopped cloves of garlic.
Sir until soft.
Then add cubed lamb chunks (750g), brown the meat all over. Then fold in approx two small pots of natural yoghurt. Ideally you should let the yoghurt become incorporated but I don't give two hoots for that I'm afraid.
Add two large chopped up tomatoes (skin removed if you can be bothered). Stir. Then add half a teaspoon of chilli powder, half a tspn of tumeric and a whole teaspoon of ground coriander. Plus salt and ground black pepper. I don't like things too salty so you'll need to gauge how much yourself.
Here comes the fun bit, either add whole 2 sticks of cinnamon, 6 whole cardamon, 6 cloves and 10 all spice and a nutmeg. Or dry roast them and grind them up then add. It all depends whether you want to extract bits of wood from your curry.
Put the lid on the casserole and simmer on a low heat for 1 1/2 hours. Ideally I would then leave it lying around for the rest of the day or 24 hours and reheat just before eating.
Fantastic with plain buttery rice, cucumber raita, daal, chutney and poppadams. Sprinkle some chopped fresh coriander over the lamb before you take the casserole to the table.
Drink what you like, lots of it.
Tuesday, 21 July 2009
Camping in Normandy
Idyllic, quiet, pretty site near Pont L'Eveque. Lovely people run it and it has unobtrusive yet excellent stuff for young children: http://www.campinglebrevedent.com/en/services.htm
Our pitch was beside a lake with a small bubbling brook running behind our tent which proved invaluable for chilling our vin blanc.
Another nice site, a few miles away, though a little less fun for kids: http://www.ukcampsites.co.uk/sites/t/Clos-Du-Mont-Criquet-Moyaux-7999.htm
It is an orchard and really peaceful - nice walks around and close to all the things you might get up to in Normandy.
Both sites have excellent loos, always vital!
And are close to producers of excellent Calvados (one from Blangy le Chateau and one from Moyaux).
Nice simple camping meal: thinly sliced chicken breast marinated in honey, lemon juice, garlic and fresh herbs (+ salt and pepper), fried over ones primus stove on a hot heat and served with rice and green salad. Even the most fussy eaters seem to find this palatable.
Our pitch was beside a lake with a small bubbling brook running behind our tent which proved invaluable for chilling our vin blanc.
Another nice site, a few miles away, though a little less fun for kids: http://www.ukcampsites.co.uk/sites/t/Clos-Du-Mont-Criquet-Moyaux-7999.htm
It is an orchard and really peaceful - nice walks around and close to all the things you might get up to in Normandy.
Both sites have excellent loos, always vital!
And are close to producers of excellent Calvados (one from Blangy le Chateau and one from Moyaux).
Nice simple camping meal: thinly sliced chicken breast marinated in honey, lemon juice, garlic and fresh herbs (+ salt and pepper), fried over ones primus stove on a hot heat and served with rice and green salad. Even the most fussy eaters seem to find this palatable.
Tuesday, 30 June 2009
Ratatouille
The most delicious ratatouille ever was created in our villa outside Policastro (Campania, Italy) last Summer - every ingredient fresh and sweet, with the most aromatic basil I have come across. Last night I created another, though not quite as fresh, though the herbs are from our garden.
Tuesday, 23 June 2009
Monday, 22 June 2009
Camping in East Sussex
Fantastic weekend in East Sussex, a lovely, idyllic campsite just outside the village of Horam (http://www.hiddenspring.co.uk/), with folk from our street. Great barbeques, camaraderie and hoardes of energetic children.
A few images from the weekend:
1. The Kelly Kettle: we couldn't live without it, endless opportunities to light little fires
2. The amazing chicken with a can of beer shoved up its behind and cooked over a raging fire with herbs, tender, juicy and delicious; and the detritus of a jolly evening::
A few images from the weekend:
1. The Kelly Kettle: we couldn't live without it, endless opportunities to light little fires
2. The amazing chicken with a can of beer shoved up its behind and cooked over a raging fire with herbs, tender, juicy and delicious; and the detritus of a jolly evening::
Thursday, 18 June 2009
Shampers
This is one of the best eateries anywhere, full of deeply unfashionable people like me. It is in Kingly St off Regent St in London. Last night was fab, I enjoyed fried squid with sweet chilli sauce followed by Beef Rendang, washed down with a bottle of Gigondas. And in the wonderful company of my mate Peter.
Monday, 15 June 2009
Chicken - rain or shine
Even though we have just had an almighty thunderstorm in Peckham tonight I am convinced it'll be a long hot summer - fingers crossed. Anyway these are nice on the barbeque, or grilled or fried in a cast iron griddle pan (? I think that's what that is called).
Marinated chicken kebabs (oil, lemon, garlic, chilli, ginger) – great for a barbeque or for a simple supper. You’ll need a chicken breast per person. For the marinade you’ll need a knob of ginger about an inch long, finely chopped, a clove of garlic finely chopped, a red chilli de-seeded and finely chopped, the juice of half a lemon and a good slug of olive oil. You’ll also need some wooden kebab skewers – make sure they are well soaked before use (that way they don’t burn).
Mix the garlic, ginger, oil, chilli and lemon juice together. Cube the chicken breast (1 ½ inch cubes). In a glass dish pour the marinade over the chicken cubes, cover with cling film and refrigerate for four hours or over night.
When your ready to cook thread the cubes onto the (soaked) skewers. You may intersperse the chicken with red, yellow or green pepper if you wish, these should be de-seeded and cut into 1 inch squares. You can do the same with a red onion if you like. I prefer the chicken pure.
Then barbeque or grill under a high heat until the meat is browned and sizzling. Serve with aromatic rice and salad.
And if it is completely ghastly and raining and you just want to sit round the kitchen table try this:
Stir fried chicken and sweet chilli sauce
Take a frying pan, add some oil and turn up the heat. When the oil sizzles add chopped red onion, chopped spring onions (4 or 5), an inch of fresh ginger chopped finely, 3 or 4 cloves of garlic, chopped finely, a red chilli chopped up. Let them sizzle around until the onions have wilted then add 1/2 teaspoon of turmeric and a teaspoon of garam masala (I have a concoction for this, this will follow in due course, stir around then add either cooked bits of chicken or sliced breast. Add some torn basil leaves. Then I adore the sweet chilli dipping sauce at all good supermarkets - give it a good slug. Finally add a squeeze of two of lemon. While this is going on boil up some noodles or rice. Serve, with a glass of water - it can be hot!
Marinated chicken kebabs (oil, lemon, garlic, chilli, ginger) – great for a barbeque or for a simple supper. You’ll need a chicken breast per person. For the marinade you’ll need a knob of ginger about an inch long, finely chopped, a clove of garlic finely chopped, a red chilli de-seeded and finely chopped, the juice of half a lemon and a good slug of olive oil. You’ll also need some wooden kebab skewers – make sure they are well soaked before use (that way they don’t burn).
Mix the garlic, ginger, oil, chilli and lemon juice together. Cube the chicken breast (1 ½ inch cubes). In a glass dish pour the marinade over the chicken cubes, cover with cling film and refrigerate for four hours or over night.
When your ready to cook thread the cubes onto the (soaked) skewers. You may intersperse the chicken with red, yellow or green pepper if you wish, these should be de-seeded and cut into 1 inch squares. You can do the same with a red onion if you like. I prefer the chicken pure.
Then barbeque or grill under a high heat until the meat is browned and sizzling. Serve with aromatic rice and salad.
And if it is completely ghastly and raining and you just want to sit round the kitchen table try this:
Stir fried chicken and sweet chilli sauce
Take a frying pan, add some oil and turn up the heat. When the oil sizzles add chopped red onion, chopped spring onions (4 or 5), an inch of fresh ginger chopped finely, 3 or 4 cloves of garlic, chopped finely, a red chilli chopped up. Let them sizzle around until the onions have wilted then add 1/2 teaspoon of turmeric and a teaspoon of garam masala (I have a concoction for this, this will follow in due course, stir around then add either cooked bits of chicken or sliced breast. Add some torn basil leaves. Then I adore the sweet chilli dipping sauce at all good supermarkets - give it a good slug. Finally add a squeeze of two of lemon. While this is going on boil up some noodles or rice. Serve, with a glass of water - it can be hot!
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