It's a scary pear!
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.
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