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!
Monday, 8 June 2009
Pasta Bolognese
I have no doubt any sensible Italian will freak at this recipe, anyway whatever name it goes by this is delicious, especially after a day sitting around in the fridge:
Pasta Bolognese For four people. You’ll need an onion, garlic, a tin of plum tomatoes, tomato puree some bacon (rashers or lardons), 250g of lean minced beef, oregano, salt and pepper and freshly grated parmesan.
Pour a tablespoon or so of olive oil into a heavy bottomed saucepan over a medium heat. Chop the onion coarsely and add to the hot oil. Allow the onions to sizzle away giving them a gentle nudge so they don’t burn. Peel about four fat cloves of garlic and finely chop. Add to the onions, again stirring so the garlic doesn’t burn. When the onions are translucent and just about to go brown add the chopped bacon rashers or lardoons. Stir and cook for three to four minutes. Then add the minced beef. Brown all the meat. Add a tin of tomatoes (clean out the tin with a splash of water if the mix looks a bit dry). I almost always put sugar in the tinned tomatoes as they are rarely sweet enough. Of course if I had access to the sweetest juiciest tomatoes everyday I’d use them!
Stir the mixture and allow to bubble. Add in a squirt of tomato puree (about a desert spoonful), a generous pinch of dried oregano, a few twists of ground black pepper and some salt. The simmer the whole mix gently for 3/4 hour to an hour. It is worth pointing out that the mixture tastes even better if left lying around for 24 hours (covered of course). Cook the pasta as above. Drain and serve with bolognese scooped on top of the pasta. Grate over parmesan, add a few more twists of pepper. Open a bottle of full bodied red and relax.
Pasta Bolognese For four people. You’ll need an onion, garlic, a tin of plum tomatoes, tomato puree some bacon (rashers or lardons), 250g of lean minced beef, oregano, salt and pepper and freshly grated parmesan.
Pour a tablespoon or so of olive oil into a heavy bottomed saucepan over a medium heat. Chop the onion coarsely and add to the hot oil. Allow the onions to sizzle away giving them a gentle nudge so they don’t burn. Peel about four fat cloves of garlic and finely chop. Add to the onions, again stirring so the garlic doesn’t burn. When the onions are translucent and just about to go brown add the chopped bacon rashers or lardoons. Stir and cook for three to four minutes. Then add the minced beef. Brown all the meat. Add a tin of tomatoes (clean out the tin with a splash of water if the mix looks a bit dry). I almost always put sugar in the tinned tomatoes as they are rarely sweet enough. Of course if I had access to the sweetest juiciest tomatoes everyday I’d use them!
Stir the mixture and allow to bubble. Add in a squirt of tomato puree (about a desert spoonful), a generous pinch of dried oregano, a few twists of ground black pepper and some salt. The simmer the whole mix gently for 3/4 hour to an hour. It is worth pointing out that the mixture tastes even better if left lying around for 24 hours (covered of course). Cook the pasta as above. Drain and serve with bolognese scooped on top of the pasta. Grate over parmesan, add a few more twists of pepper. Open a bottle of full bodied red and relax.
Sunday, 7 June 2009
Saturday night
Great Chinese restaurant if you can travel to Elephant and Castle: Dragon Castle, 100 Walworth Road SE17. Recommend the snapper fillet with coriander.
Saturday, 6 June 2009
copyright
sorry readers, all images are copyright Patrick Mills Photography unless not taken by me, if you want to use them email me at info@patrickmillsphotography.com
Spaghetti Pomodoro
Spaghetti Pomodoro (serves two to four):
You’ll need olive oil, an onion, two cloves of garlic, a tin of tomatoes, tomato puree, sugar, salt, pepper, basil and oregano, spaghetti and parmesan.
Pour a generous measure of olive oil into a heavy bottomed saucepan, turn heat to medium. Chop onions roughly and fry in oil until translucent, don’t worry if they brown a bit – adds flavour. Peel and crush garlic, add to onions. I’m lazy and just flatten the cloves with a knife, chop them a bit and bung them in. Then add tin of tomatoes (I always add a generous teaspoon of sugar to the tin as the tomatoes are frequently on the bitter side). Stir and turn down heat. Add a splodge of tomato puree, salt, freshly ground black pepper, chopped basil (generous sprig) and oregano(a couple of fresh heads or 1/2 teaspoon dried). Simmer for fifteen minutes or so, tasting regularly (you’ll know when it has reached perfection).
Boil up spaghetti (only you can tell how hungry you all are, but 150g per head should be okay) in a large pan of salted water with a drop or two of oil, for as long as directed on packet (A packet, what the! Shouldn’t you be making fresh? Do me a favour, when do I have the time? Italians always used packet pasta and they don’t complain). When al dente drain and serve. Add a generous helping of sauce to each bowl, grate parmesan over the top and grind over some pepper. Eat.
If there’s any sauce over mop it up afterwards (when it has cooled a bit) with fresh bread straight from the saucepan.
Variations on a theme: when the fresh tomatoes are at their best in the UK I often make this dish out of fresh tomatoes, garlic, olive oil and basil. Whether you use beef or cherry tomatoes chop them up a bit then add to hot oil and soften. Add in the coarsely chopped garlic and roughly torn basil leaves. Allow to simmer for ten minutes or so. Small bits of crispy bacon go nicely with this dish – stir them in at the end. Spoon sauce over spaghetti, linguine, tagliatelli etc and serve with black pepper and parmesan cheese.
Make the tomato sauce as above and add chopped crispy bacon and a hot chilli (halve the chilli, remove the seeds and finely chop), serve as above. Pasta bake Alternatively one can spoon the mix over part cooked penne, cover with mozzarella and grated parmesan and bake at 180C for thirty to forty minutes.
A version I favour for Summer Saturday lunches: it is simple and great for a big family gathering, particularly if there are lots of fussy children who don’t like this, that and the other. Cook up enough spaghetti for everyone (150g for adults and 75g for younger children), while this is cooking prepare a selection of bowls: grated cheese (parmesan, cheddar or edam), chopped fresh tomatoes, fresh basil, chopped fresh ham. When the spaghetti is done, drain it, bung it in a bowl and call the herd to the table. They can then eat what they like.
You’ll need olive oil, an onion, two cloves of garlic, a tin of tomatoes, tomato puree, sugar, salt, pepper, basil and oregano, spaghetti and parmesan.
Pour a generous measure of olive oil into a heavy bottomed saucepan, turn heat to medium. Chop onions roughly and fry in oil until translucent, don’t worry if they brown a bit – adds flavour. Peel and crush garlic, add to onions. I’m lazy and just flatten the cloves with a knife, chop them a bit and bung them in. Then add tin of tomatoes (I always add a generous teaspoon of sugar to the tin as the tomatoes are frequently on the bitter side). Stir and turn down heat. Add a splodge of tomato puree, salt, freshly ground black pepper, chopped basil (generous sprig) and oregano(a couple of fresh heads or 1/2 teaspoon dried). Simmer for fifteen minutes or so, tasting regularly (you’ll know when it has reached perfection).
Boil up spaghetti (only you can tell how hungry you all are, but 150g per head should be okay) in a large pan of salted water with a drop or two of oil, for as long as directed on packet (A packet, what the! Shouldn’t you be making fresh? Do me a favour, when do I have the time? Italians always used packet pasta and they don’t complain). When al dente drain and serve. Add a generous helping of sauce to each bowl, grate parmesan over the top and grind over some pepper. Eat.
If there’s any sauce over mop it up afterwards (when it has cooled a bit) with fresh bread straight from the saucepan.
Variations on a theme: when the fresh tomatoes are at their best in the UK I often make this dish out of fresh tomatoes, garlic, olive oil and basil. Whether you use beef or cherry tomatoes chop them up a bit then add to hot oil and soften. Add in the coarsely chopped garlic and roughly torn basil leaves. Allow to simmer for ten minutes or so. Small bits of crispy bacon go nicely with this dish – stir them in at the end. Spoon sauce over spaghetti, linguine, tagliatelli etc and serve with black pepper and parmesan cheese.
Make the tomato sauce as above and add chopped crispy bacon and a hot chilli (halve the chilli, remove the seeds and finely chop), serve as above. Pasta bake Alternatively one can spoon the mix over part cooked penne, cover with mozzarella and grated parmesan and bake at 180C for thirty to forty minutes.
A version I favour for Summer Saturday lunches: it is simple and great for a big family gathering, particularly if there are lots of fussy children who don’t like this, that and the other. Cook up enough spaghetti for everyone (150g for adults and 75g for younger children), while this is cooking prepare a selection of bowls: grated cheese (parmesan, cheddar or edam), chopped fresh tomatoes, fresh basil, chopped fresh ham. When the spaghetti is done, drain it, bung it in a bowl and call the herd to the table. They can then eat what they like.
oddments
A simple Peckham scene, with some colour added
Dreadful photo but the typography makes this one of the best signs ever
Books
I have just received a newly published book of my black and white photos, 26 pages of divine, sumptuous images (though I would say that), reproduced really well. Some examples here:
smoked mackerel
two succulent fillets of smoked mackerel, lightly grilled with new potatoes, steamed courgettes and a small knob of butter, washed down with a Sauvignon Blanc from Bordeaux. A simple but utterly delectable supper. And apparently good for my brain, though mine still seems fogged up.
Wednesday, 3 June 2009
tonight 3.6.9
In front of the Apprentice: 100% ground beef burger, lightly fried so pink and delicious in the middle, a small quantity of crisp oven chips, a squirt of ketchup, some French mustard and a green salad with a twist of sea salt, a splash of balsamic vinegar and a slurp of nut oil. Yum yum. And a glass of sauvignon blanc from Touraine.
Tuesday, 2 June 2009
Other stuff
I also do photography - my website is www.patrickmillsphotography.com, lots of black and white landscapes and also close up colour shots of flowers and plants. Lovely
Cooking for Dads
I have written a cook book, well half, and its working title was The Cookbook for the modern Dad. I love cooking and I am a Dad, so it makes sense.
In this blog I aim to publish the most delicious recipes, some blatantly ripped off from my culinary heroes, including my Mum.
So thanks are due here to my mother, my sister, Nigel Slater, Delia, Jamie Oliver, Madhur Jaffrey, Ganapati Restaurant in Peckham who have published a card deck of their southern Indian recipes and they are amazing. The restaurant is in Holly Grove near Peckham Rye Station and I think it is the best curry house in the world. No doubt I will pay homage to others in due course.
I also hope to alert readers to a decent bottle of evenly priced vino, if I come across one. With web links where applicable. And any recipes I come across online.
And if I take any decent shots of food or drink I'll post them too.
Why fry an onion? Most of my recipes seem to start that way.
First recipe tomorrow.
In this blog I aim to publish the most delicious recipes, some blatantly ripped off from my culinary heroes, including my Mum.
So thanks are due here to my mother, my sister, Nigel Slater, Delia, Jamie Oliver, Madhur Jaffrey, Ganapati Restaurant in Peckham who have published a card deck of their southern Indian recipes and they are amazing. The restaurant is in Holly Grove near Peckham Rye Station and I think it is the best curry house in the world. No doubt I will pay homage to others in due course.
I also hope to alert readers to a decent bottle of evenly priced vino, if I come across one. With web links where applicable. And any recipes I come across online.
And if I take any decent shots of food or drink I'll post them too.
Why fry an onion? Most of my recipes seem to start that way.
First recipe tomorrow.
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