Monday, 19 January 2015

Squash Stuffed with Tex Mex Rice and Beans

This was really yummy again. The sweetness of the squash mixed with the spiciness of the chipotle paste worked really well together. This was kind of a southwestern style dish really yummy and filling.



















Squash Stuffed with Tex Mex Rice and Beans (from Green Gourmet Giraffe)
(Serves 4-6)

2-3 small squash
1 tbsp olive oil
1 large leek, washed and chopped
250g brown basmati rice, cooked
2 tbsp chipotle sauce
100g cheese, grated
400g tin corn, drained and rinsed
400g tin black beans, drained and rinsed
1 tsp lemon juice

Bake the squash for about 1-2 hours at 180C until they feel soft, check after 1 hour. Chop off the top and scrape out seeds.

Fry the leek for about 10-15 mins until soft. Mix with the remaining ingredients and taste to check the seasoning.

Stuff as much stuffing as possible into the squash and put back into the oven and bake for about 30 mins. If you have remaining filling, bake in a greased oven dish until top is crispy..

Saturday, 17 January 2015

Pork Belly, Beans and Greens

This was delicious, the pork was meltingly tender and the beans were soft and yummy and I love cavolo nero. The whole thing worked perfectly.



















Pork Belly, Beans and Greens
(Serves 4)

500g dried cannellini beans
3 bay leaves
1.2kg belly pork, bones out
2 onions

olive oil
6 little sprigs thyme
1l vegetable stock
200g cavolo nero or other dark cabbage


Soak the beans in deep, cold water overnight. In the morning, drain them, tip into a very large saucepan, add three bay leaves, cover with water and bring to the boil. Remove and discard any froth that floats to the surface with a draining spoon, then partially cover with a lid and turn down to a lively simmer. Leave the beans to cook for a good 45-60 mins until almost tender.

Peel and chop the onions, then soften them in a little oil in a large, solid roasting tin over a low to moderate heat, adding the whole thyme sprigs and a grinding of black pepper. Let them take their time, so the onions are truly soft.

Preheat the oven to 220C. Drain the cooked beans as soon as they are almost tender, and tip them into the onions and thyme. You should include the bay leaves or, if they look tired, add a couple of new ones. Pour in the stock.

Using a heavy kitchen knife, slice the piece of pork belly into eight squares. Salt the skin generously, pushing the grains down into the slashes on the surface. Place the pieces snugly, but not quite touching each other, into the beans, making certain that the pork stands proud of the beans. Bake for 20 mins until the crackling is looking pale gold and lightly crisp.

Lower the heat to 160C and continue cooking for an hour and 15 mins. The pork should be crisp on top, soft but not meltingly so. Remove the pork to warm plates.

Place the roasting tin over a moderate heat, shred the cabbage and stir into the beans and cook for a couple of minutes. Finish with salt, stirring it into the beans. Serve with the pork.

Thursday, 15 January 2015

Smoked Haddock and Couscous Salad

This is a bit like a kedgeree but using couscous instead of rice. It can be eaten hot rather than cold but it shapes up really well in a lunch box. I used smoked cod rather than smoked haddock, which is not quite as powerful but still pretty good.

















Couscous and Smoked Haddock Salad (from Salad Days - Good Housekeeping)
(Serves 4)

175g couscous
125g smoked haddock, flaked
50g cooked peas
1 tsp curry powder
2 spring onions, sliced
1 tbsp parsley, finely chopped
1 hard boiled egg, chopped
2 tsp lemon juice
salt and pepper

Cook the couscous according to the packet instructions.

Mix the couscous with the smoked haddock, peas, curry powder, spring onions, parsley and egg. Toss with the lemon juice and salt and pepper, then serve.

Tuesday, 13 January 2015

Red Lentil and Spinach Soup

I have a large packet of red lentils just sat in my cupboard so I'm trying to find things to do with them. The first of these recipes is a lentil and spinach soup with a lovely fresh hit of lemon.

 
Lentil and Spinach Soup (from Kahakai Kitchen)
(Serves 4)
 
1 tbsp olive oil
2 brown onions, finely chopped
1 tsp ground cumin1 tsp ground coriander200g red lentils
750g vegetable stock
1l water
juice and zest 1/2 lemon
300g baby spinach, roughly chopped
sea salt and black pepper
 
Heat a large saucepan over a medium-high heat. Add the oil, onion, cumin and ground coriander and cook for 6 mins or until the onion is well browned. Add the lentils, stock, water and lemon zest and bring to the boil.
Cover and allow to simmer for 15 mins or until the lentils are soft. Squeeze in the lemon juice and stir through the spinach..
To serve, stir through the salt and pepper , then ladle the soup into mugs or bowls. Serve.

Monday, 12 January 2015

Meal Planning Monday

I'm having a few problems with some side effects from medication that I'm taking which is sapping my energy and my enthusiasm, so please forgive me if the blog is not updated as often as it used to be. I have an interesting week next week. Two trips to the theatre and then I'm going to France for the day on a cheese cruise. I also got a new cook book for Christmas; River Cottage Light and Easy by Hugh Fearnley-Whittingstall, so I'm trying out a few new recipes from that book this week.













Monday
Celeriac, Apple and Chestnut Soup with Bread (Light and Easy)
Out before the theatre

Tuesday
Smoked Salmon and Pea Pasta Salad

Wednesday
Turkey, Tarragon and Bean Salad (Salad Days)
Out before the theatre

Thursday
Cheese and Tomato Quiche with Salad
Ratatouille with Saffron Rice (Jamie's 15 Minute Meals)

Friday
Lamb and pitta with Crunchy Veg
Home at my parents

Saturday
Out for lunch in France
Something from France

Sunday
Veggie Burger
Kipper Chowder (Light and Easy)

Sunday, 11 January 2015

Mushroom and Brussels Sprouts Hash

We had some extra brussels sprouts leftover from Christmas plus I bought a packet from Tesco for 10p! This was something a little different to do with brussels sprouts besides Christmas dinner and it was very tasty and a lovely carb free brunch of lunch.




















Mushroom and Brussels Sprouts Hash (from Closet Cooking)
(Serves 2)

1 tbsp oil
1 small onion, finely diced
225g mushrooms, sliced
1 clove garlic, chopped
1/2 tsp thyme, chopped
450g brussels sprouts, trimmed and sliced
salt and pepper
2 eggs
Heat the oil in a pan over a medium heat, add the onions and mushrooms and cook until the mushrooms release their moisture, it evaporates and the mushrooms start to caramelize, about 15 mins.
Add the garlic, thyme and brussels sprouts, saute until tender, about 5 mins, let sit until the bottoms start to caramelize, about 5 mins, mix everything up, let sit for 5 mins and mix it all up. Season with salt and pepper to taste.
Create small wells in the hash, add the eggs and cook until the desired level of doneness. Put under a hot grill to cook the tops if desired.

Friday, 9 January 2015

Chicken and Ham Sandwich Pies

These are the coolest things ever and also the yummiest. These are just absolutely brilliant if you want a sandwich but don't have time to make one, make a whole batch in advance then freeze them and then you can just pull one out when you need it. They are seriously good and such a brilliant way to make a sandwich!

Chicken and Ham Sandwich Pies (from Good Food Magazine July 2011)
(Makes 10)

2 cooked chicken breasts, chopped
100g thick sliced ham, chopped
6 spring onions, finely chopped
100g strong cheddar, grated
3 tbsp full fat soft cheese
2 tsp English mustard
500g pack bread mix
plain flour for dusting
1 egg, beaten

Make the filling by mixing the chicken, ham, spring onion, cheeses and mustard with some seasoning, stir well to combine, then pop in the fridge until later. You can do this up to a day ahead.

Make the bread mix following pack instructions. Divide the dough into 10 equal pieces, shape into balls then roll out on a floured surface into circles 12cm in diameter.

Heat the oven to 200C. Grease 10 holes of a muffin tin. Put a dough circle into one of the holes, push in lightly, then fill with 2 tbsp of the filling mix. Gather the dough together with your fingers and pinch to create a little parcel that looks a bit like a big flower – don’t worry about totally sealing the dough as the filling will bubble through anyway, which makes the parcels look even better. Keep doing this until you have used all the dough and filling mix.

Brush the parcels with beaten egg and cook for 25-30 mins until golden and risen.Serve with a spoonful of your favourite chutney, if you like.

Wednesday, 7 January 2015

Pesto Pasta with Chicken Sausage and Roasted Brussels Sprouts

I finally found some chicken sausage in a butchers in Walthamstow, but I found it a bit dry in this dish. I think I could have done with a bit more pasta water to loosen things off a bit. Also this is something a bit different to do with those leftover brussels sprouts.

















Pesto Pasta with Chicken Sausage and Roasted Brussels Sprouts (from Two Peas and a Pot)
(Serves 4)

450g brussels sprouts, ends trimmed and outer leaves removed, then sliced in half
3 tbsp oil
salt and pepper
250g dried pasta shapes
4 chicken sausage links, sliced 1/2cm thick
4 cloves garlic, peeled and thinly sliced
4 tbsp pesto
Parmesan cheese, for serving

Preheat oven to 200C. In a large bowl, mix together brussels sprouts, 2 tbsp oil, salt and pepper. Gently stir until well-combined.

Prepare a baking sheet with aluminum foil, then spread the brussels sprouts on it evenly. Roast for about 15-30 mins, stirring once partway through, until they are crispy on the outside and cooked on the inside. Remove from oven and set aside.

Meanwhile, heat the remaining oil in a frying pan over a medium-high heat. Add the sausage and cook, turning occasionally, until nearly-browned, about 6-8 mins. Add the garlic, and continue cooking for another 1-2 mins until the garlic is fragrant and the sausage is browned.

Meanwhile Bring a pan of water to the boil and cook the pasta according to the package directions. Once the pasta is cooked, drain the water, reserving 1/4 cup pasta water, and then toss together the pasta, pesto, cooked sausage and garlic, and brussels sprouts. Add in some of the reserved pasta water if needed for extra moisture.

Serve sprinkled with freshly-grated Parmesan cheese.

Monday, 5 January 2015

Chicken and Ham Lasagne

This is another wonderful way to use up leftovers. Although I made a bit of a mistake. I thought the pasta was precooked and so put it in dry but obviously it wasn't as it just went all crispy and uncooked. I'm realloy kicking myself as this looked like a delicious lasagne. The bits that were edible were really good. Ah well we all make mistakes and I'll just have to try it again next year when I have leftover ham!

 
Chicken and Ham Lasagne (from The English Kitchen)
(Serves 4-6)
 
75g unsalted butter
1 medium onion, finely chopped
1 garlic clove, finely chopped
50g plain flour
700ml of milk
300ml chicken stock
1/4 tsp freshly grated nutmeg
salt and pepper
8 cubes of frozen leaf spinach, thawed and squeezed dry
400g of cooked chicken, diced
200g cooked ham, diced
8 sheets dried lasagne
250g of strong Cheddar cheese, grated
 
Preheat the oven to 180C. Butter a large casserole dish. Set it aside.Melt a third of the butter in a saucepan. Add the onions and cook gently for a few minutes until it begins to soften without browning. Add the garlic. Cook for a further two minutes. Scoop out and set aside.
 
Add the remaining butter to the pan. Whisk in the flour to make a smooth paste. Slowly whisk in the milk, until it is completely mixed in and smooth. Whisk in the chicken stock as well. You should have a thickened sauce which coats the back of a spoon. Season with the nutmeg and salt and pepper to taste.

Mix together the ham and chicken. Place half of it into the bottom of the baking dish. Cover with half of the spinach and onion and garlic. Spoon 1/3 of the sauce over top. Top with four lasagne sheets. Spoon the remainder of the ham/chicken mixture and the spinach over top. Spoon over another 1/3 of the sauce. Top with the remaining four sheets of lasagne. Spoon the remaining sauce over all and sprinkle the cheese over top to cover.
 
Place onto a baking sheet and bake in the heated oven for 55 minutes until it is deliciously golden brown and bubbling. Allow to stand a few minutes before serving. Cut into squares to serve.

Saturday, 3 January 2015

Ham and Corn Scalloped Potatoes

What to do with leftovers? We had lots of leftovers from the baked ham we had on Boxing Day which is fantastic as I had so many dishes I wanted to try. This is the first leftover ham dish, so simple; corn, ham and potatoes baked together. Delicious!

















Ham and Corn Scalloped Potatoes (from The English Kitchen)
(Serves 4)

1 400g tin of creamed corn
leftover baked ham, sliced about 1/3 in thick
4 medium potatoes, peeled and cut into slices, about 1/3 inch thick
1 medium onion, peeled and thinly sliced
170ml milk, scalded (heat just until bubbles appear around the edges of the milk in the pan)
salt and black pepper to taste
2 tbsp flour
2 tbsp butter, cut into bits

Preheat the oven to 180C.  Grease a 2l casserole dish.

Layer up everything in the casserole dish, beginning with a spoon ful of the corn on the bottom, then add 1/3 of the potatoes, half of the onion, half the flour, 1/3 of the butter, some salt and pepper to taste ssome more creamed corn and half of the ham.

Do another layer with 1/3 of the potatoes, the remaining onion, the remaining flour, 1/3 more of the butter, salt and pepper and the remainder of the ham, and half of the remaining corn. Top with a final layer of potatoes, and the rest of the corn. Season lightly and dot with the remaining butter. Pour in the milk. You may not need all of it. You just want to barely see it through the top, it should only fill the dish about 2/3 full.

Cover with a lid and bake for about 45 mins. Uncover and bake for a further 15 mins, or until the potatoes are tender and the casserole is golden brown. Serve hot.