Daring Cooks August 2011: Chemeen Pappas

Mary, who writes the delicious blog, Mary Mary Culinary was our August Daring Cooks’ host. Mary chose to show us how delicious South Indian cuisine is! She challenged us to make Appam and another South Indian/Sri Lankan dish to go with the warm flat bread.

I haven't done very well with this this month. I so wanted to make it, I love love love curry, but my dissertation seems to have taken over my life! I was going to make it on Saturday and I got back late from Oxford, so I tried it yesterday evening, only to get the recipe out and read that the batter for the Appam needed to be left for 8-12 hours! So I made the curry, which was delicious and totally worth making but I guess I didn't quite fulfil daring cooks for this month. I want to make the beef curry too, so I'll try making the appam with that. I also forgot to take any photos until halfway through! Not doing well this evening!



Shrimp in Coconut Milk (Chemeen Pappas)
(Serves 6)

Ingredients:
3 tablespoons (45 ml) vegetable oil
1 teaspoon (5 ml/3 gm) mustard seed
1/8 teaspoon (⅔ ml/½ gm) fenugreek seeds
10 fresh or frozen curry leaves
2 cups (480 ml/480 gm/½ lb) thinly sliced onion
2 teaspoons (10ml/8 gm) minced garlic
1 teaspoon (5ml/4 gm) minced ginger
2 fresh green chiles, split lengthwise
2 teaspoons (10 ml/10 gm) tomato paste

Ground masala
4 teaspoons (20 ml/7 gm) ground coriander
½ teaspoon (2½ ml/1½ gm) paprika
¼ teaspoon (1¼ ml/¾ gm) cayenne
¼ teaspoon (1¼ ml/¾ gm) black pepper
1¼ teaspoons (6¼ ml/7½ gm) salt
¾ cup (180 ml) coconut milk
1 ½ pounds (750 gm) medium or large shrimp, shelled and deveined and sliced in half lengthwise if large

1. In a large skillet with a lid, heat the oil over medium heat. When hot add the mustard seeds and cover until they stop popping. Add the fenugreek seeds and stir until they color lightly. Add the curry leaves (they will sputter and spatter), wait about 20 seconds, then add the onions and fry until they are soft, but not brown.

2. Add the ginger, garlic and green chiles and cook for one minute. Add the tomato paste, dry masala and salt and stir and fry for another minute. If it dries out, add a few drops of water.

3. Add ½ cup (120 ml) of the coconut milk, along with 1 cup (240 ml) of water. Increase heat to medium-high and cook at a strong simmer, uncovered for 5-10 minutes to thicken the sauce and blend the flavors.



4. Add the shrimp, and cook, stirring, until they have all changed color and curled up. This will take less than 5 minutes, depending on the size of the shrimp. Add the remaining ¼ cup (60 ml) of coconut milk, bring to a boil and remove from the heat. Taste for salt and serve immediately.

Rabbit with Mustard and Tarragon Sauce

The last couple of times I've gone home my mum has tried out new dishes for our evening meal. This one was Rabbit with Mustard and Tarragon Sauce and it was delicious. The sauce was lovely and rich and the rabbit just fell off the bone. She served it with broad beans, french beans and potatoes from her garden, so good.



Rabbit with Mustard and Tarragon Sauce (from Leiths Meat Bible)
(Serves 4)

1 rabbit, jointed
2 1/2 tbsp dijon mustard
1 tsp chopped fresh tarragon
45g butter
85g bacon or salt pork, diced
1 onion, finely chopped
1 clove garlic, crushed
1 tsp plain flour
600ml chicken stock
2 tbsp chopped fresh parsley
salt and pepper

Combine 2 tbsp mustard with the tarragon, then spread over the rabbit pieces. Cover and refrigerate overnight.

Heat the oven to 170C.

Heat the butter in a frying pan. Pat the rabbit pieces dry, season with salt and pepper, then brown them all over. Using a slotted spoon, transfer them to a casserole.

Add the bacon and onion to the pan and cook over a low heat until the onions are soft and just browned. Add the garlic and cook for 1 min. Stir in the flour and cook for 1 min.

Remove the pan from the heat and stir in the stock. Return to the heat and bring the sauce to the boil, stirring continuously.

Pour the sauce over the rabbit. Cook in the oven for 1 1/2 hours or until the rabbit is tender.

Lift the rabbit on to a warmed serving dish. Add the remaining 1/2 tbsp of mustard to the sauce. Reduce it by boiling rapidly until it is shiny and rich in appearance. Check the seasoning. Pour the sauce over the rabbit pieces.

Sprinkle with the parsley and serve.

Rabbit and Pearl Barley Stew

I am slowly getting there with my dissertation, I finally decided on looking at why Mrs Beeton and the Book of Household Management was such a success not only in it's own time but why it was still popular well into the 20th century. It's really fascinating and I keep finding out all sorts of interesting things! I also got to look at the first edition of the book today, which was amazing in itself I also discovered that she was advising women about divorce and domestic violence in 1861, so definitely ahead of her time. She was by all accounts quite a woman.

This is obviously not a summer recipe, it's definitely more of a winter warmer! I made this quite some time ago but never got around to posting it. Its a simple barley and rabbit stew and it was very tasty and very warming.



Rabbit and Pearl Barley Stew (adapted from A Taste of My Life - Timothy Spall)
(Serves 2)

1 rabbit, jointed
seasoned flour, for dusting
2 tbsp vegetable oil
150g bacon
1 large onion, chopped
1 clove garlic, finely chopped
1 large leek, sliced
100ml white wine
500ml stock
1 tbsp tomato purée
1 sprig rosemary
2 tbsp pearl barley

Dust the rabbit pieces with seasoned flour, then shake off any excess. Heat the oil in a saucepan, add the rabbit and fry for 3-4 minutes on both sides, or until golden brown all over. Remove and set aside.

Add the bacon to the pan and fry for 2-3 minutes, then add the onion, garlic and the sliced leeks. Fry for 3-4 minutes, or until the onion is translucent and the fennel is softened. Remove from the pan and set aside.

Return the rabbit to the pan together with the wine, tomato purée and the rosemary. If the rabbit is not completely covered with the liquid, top up with water. Bring to the boil, then stir in the pearl barley, cover and simmer for one hour and 15 minutes, or until the pearl barley is tender.

To serve, spoon into serving bowls.

Meals Out

I have been out for a couple of lovely meals recently. The first was lunch at The Tontine just off the A19 near Northallerton. It is run by the McCoy brothers and has a wide ranging menu and the food was delicious.

I had black pudding with crispy pancetta and mushroom sauce to start with.



Then Roast Salmon with Spinach and Clam Sauce.



Both of the courses were delicious and the main course was served with seasonal veg and there was a lot of veg!

We then went to L'Atelier de Joel Robouchon in Covent Garden for my father's birthday on Saturday. We had the lunch menu, and I had tomato gaspacho with goats cheese and olive toasts to start with, which again was really tasty and just what I needed after a hot morning wondering around Notting Hill.



I then had chicken ballotine with caramelised onion and tempura battered aubergine with carrots with butter and cumin, but I didn't manage to take a picture of it before I ate it! It was pretty good too, but the chicken was a little dry.

Pasta with Prawns and Pesto

This is one of my favourite quick dishes to make, when I have no energy and want comfort food quick, this is it. I have a horrendous cold right now so the more comfort food the better!



Pasta with Prawns, Courgette and Pesto
(Serves 1)

about 8 or 9 cooked prawns
1 small courgette, sliced
enough pasta for 1 person (I used spaghetti but it works with anything)
1 tbsp pesto

Cook the pasta according to packet instructions.

Meanwhile, fry the courgette in a little oil until golden brown and soft.

When the pasta and courgettes are cooked, drain the pasta and combine with the courgettes, prawns and pesto.

Serve and enjoy!

Cheesey Courgette Enchiladas

I've finished work for the holidays and am now on to my dissertation. I'm getting really excited about it, but I'm not sure how to make it about libraries! I'm looking at cookery books and domestic history collections at the Women's Library and how they fit into the historical contexts they were written in. It's really fascinating and I get to look at the changing role of women in the late 19th, early 20th century, there's just so much to write about.

I made these enchiladas ages ago but they were so good. I couldn't bake because my oven was broken but I grilled the cheese on top and it went all lovely and crispy. I have loads of courgettes again this year and I will definitely be making this again!



Cheesy Courgette Enchiladas (adapted from Gina's Skinny Recipes)
Serves 4

1 tsp olive oil
2 cloves garlic, crushed
2 medium spring onions, chopped
1/4 cup coriander, chopped
2 medium courgettes, grated
kosher salt and fresh ground pepper
1 1/2 cups grated montery jack or cheddar
4 Large tortillas
chopped spring onions (optional)
chopped coriander (optional)
1/2 jar ready made enchilada sauce

Preheat oven to 200C.

In a medium nonstick skillet, sauté garlic and spring onions in olive oil over medium heat for about 3 minutes; add courgettes, salt and pepper to taste and cook about 4-5 minutes. Remove from heat and add 1/2 cup cheese; mix well.

Divide courgettes between in each tortilla, roll and place seam side down in baking dish. Top with enchilada sauce and remaining cheese and bake until hot and the cheese is melted, about 20 minutes. Serve with chopped coriander, spring onions, and sour cream.

Daring Cooks June 2011: Potato Salad

Jami Sorrento was our June Daring Cooks hostess and she chose to challenge us to celebrate the humble spud by making a delicious and healthy potato salad. The Daring Cooks Potato Salad Challenge was sponsored by the nice people at the United States Potato Board, who awarded prizes to the top 3 most creative and healthy potato salads. A medium-size (5.3 ounce) potato has 110 calories, no fat, no cholesterol, no sodium and includes nearly half your daily value of vitamin C and has more potassium than a banana!

I love potato salad!! I make it all the time, this Smoked Salmon and Watercress Potato Salad is one of my staple recipes but I have never put it on the blog! It is so tasty and it also makes a great pasta salad. I don't like the heaviness of a just mayonnaise potato salad so I add yoghurt, sour cream or creme fraiche to it and this makes it a bit lighter and healthier too!



Smoked Salmon and Watercress Potato Salad
(Serves 1)

2 pieces of smoked salmon
handful of watercress
3 potatoes
2 tbsp mayonnaise
1 tbsp yoghurt or sour cream or creme fraiche
squeeze lemon juice
1/2 tbsp chives, chopped
salt and pepper

Chop up the smoked salmon into small slices.



Chop each potato into about 4 depending on the size of your potato and boil for about 15-20 mins. Leave to cool.



Whilst the potatoes are cooling, mix together the mayonnaise, yoghurt, lemon juice and salt and pepper.



When the potatoes are cool, add them to the creamy mixture, add the watercress, smoked salmon and chives, stir together and serve.

The Garden

There hasn't been much cooking happening at my house recently or at least nothing new. I started my new job and that's been taking up a lot of my time and I am also finishing off my college course. Also at this time of year I am mostly to be found in the garden, especially with the beautiful weather we've been having recently. Although if someone can send some rain it would be much appreciated! I thought I would show you what the veg bits of my garden look like at the moment so you can see where all my free time has been going.

This is the herb garden bit outside my back door. I have garden mint, oregano, variegated sage, thyme, normal sage, chives, garlic chives, black peppermint, curly parsley, flat leaf parsley, garlic chives, Greek basil and just out of shot some dill.



This is the loganberry plant that comes over from my neighbour, she has also just given me some seedlings to plant my side so I will hopefully have even more next year. It has so many berries on it this year.



These are the potato plants. I have two different sorts of potatoes on the go, one I know is pink fir apple, the other I'm not sure about but the plants are huge and flowering, I grow them in tarpaulin sacks. They are earlies so they should be ready soon!



This is the larger of the two collections of pots! Here were have four different types of tomatoes, plum, round, cherry and yellow cherry, peppers, rosemary and tarragon, aubergines, rainbow chard, sorrel, rocket, watercress and stir fry mix leaf as well as some sweet peas at the back.



Next is the courgette/squash bed. I have two long green courgette plants and one round yellow one, which doesn't look too happy at the moment. The two squashes on the end are spaghetti squash.



Next is the mixed veg bed. This has broad beans, french beans, onions, spring onions, fennel, pak choi, carrots and two sorts of lettuce.



Lastly come the strawberries, again two different sorts, there are also pepper plants, spinach and tomatillo not yet through.

Daring Cooks May 2011: Chicken & Smoked Sausage Gumbo

Our May hostess, Denise, of There’s a Newf in My Soup!, challenged The Daring Cooks to make Gumbo! She provided us with all the recipes we’d need, from creole spices, homemade stock, and Louisiana white rice, to Drew’s Chicken & Smoked Sausage Gumbo and Seafood Gumbo from My New Orleans: The Cookbook, by John Besh.



I made the Chicken and Smoked Sausage Gumbo and wow what a taste! It's incredible! This was my first go at making gumbo and I have to say I was terrified of cooking the roux for so long but I managed not to burn it. I couldn't get all of the ingredients so had to substitute a few. I used chorizo and bacon for the sausages and I couldn't find file powder at all, but despite that it was truly delicious if not authentic!

Drew’s Chicken & Smoked Sausage Gumbo
Minimally adapted from My New Orleans: The Cookbook, by John Besh
Serves 10-12

Ingredients

1 cup (240 ml) (230 gm) rendered chicken fat, duck fat, or canola oil
1 cup (240 ml) (140 gm) (5 oz) flour
2 large onions, diced
1 chicken (3 ½ to 4 lbs.), cut into 10 pieces
2 tablespoons (30 ml) (15 gm) (½ oz) Basic Creole Spices (recipe follows), or store-bought Creole spice blend
2 pounds (2 kilograms) spicy smoked sausage, sliced ½ inch (15mm) thick
2 stalks celery, diced
2 green bell peppers (capsicum), seeded and diced
1 tomato, seeded and chopped
2 cloves garlic, minced
Leaves from 2 sprigs of fresh thyme
3 quarts (3 liters) Basic Chicken Stock (recipe follows), or canned chicken stock
2 bay leaves
6 ounces (175 gm) andouille sausage, chopped
2 cups (480 ml) (320 gm) (11 oz) sliced fresh okra, ½ -inch (15mm) thick slices (or frozen, if fresh is not available)
1 tablespoon (15 ml) Worcestershire sauce
Salt, to taste
Freshly ground black pepper, to taste
Filé powder, to taste
Tabasco, to taste
4-6 cups (1 – 1½ liters) (650 gm – 950 gm) cooked Basic Louisiana White Rice (recipe follows)

Directions:

1. Prepare homemade chicken stock, if using (recipe below).
2. Prepare homemade Basic Creole Spices, if using (recipe below).
3. Season the chicken pieces with about 2 tablespoons of the Creole Spices while you prepare the vegetables.



4. Make sure all of your vegetables are cut, diced, chopped, minced and ready to go before beginning the roux. You must stand at the stove and stir the roux continuously to prevent it from burning.



5. In a large cast-iron or heavy-bottomed pan, heat the chicken fat, duck fat, or canola oil over high heat. Whisk the flour into the hot oil – it will start to sizzle. Reduce the heat to moderate, and continue whisking until the roux becomes deep brown in color, about 15 minutes.
6. Add the onions. Switch to a wooden spoon and stir the onions into the roux. Reduce the heat to medium-low. Continue stirring until the roux becomes a glossy dark brown, about 10 minutes.



7. Add the chicken to the pot; raise the heat to moderate, and cook, turning the pieces until slightly browned, about 10 minutes.
8. Add the sliced smoked sausage and stir for about a minute.
9. Add the celery, bell peppers, tomato, and garlic, and continue stirring for about 3 minutes.



10. Add the thyme, chicken stock, and bay leaves. Bring the gumbo to a boil, stirring occasionally.
11. Reduce the heat to medium-low and simmer, uncovered, for 45 minutes. Stir occasionally, skimming off the fat from the surface of the gumbo every so often.
12. Add the chopped andouille, okra, and Worcestershire. Season with salt and pepper, several dashes of filé powder, and Tabasco, all to taste.
13. Simmer for another 45 minutes, continuing to skim the fat from the surface of the gumbo. Remove the bay leaves and serve in bowls over rice. Pass more filé powder at the table if desired.

New York

I'm sorry this has been so sporadic recently, bear with me for a month or so until things hopefully settle down. I am so behind that this is actually from the beginning of April! I went to New York for about 4 days and we had some really good food and some not so great food. Although the guy in the diner where we ate breakfast almost every morning did bring us the right drinks without us having to order on the last day! Here are a couple of the highlights:

The first is an amazing apple pie we had for dessert at Rue 57 on the corner of W57th Street and 6th Avenue. We were expecting just a bog standard slice of apple pie but this was something else! Almost a whole apple thinly slice, caramelized on a filo base with vanilla ice cream. So good!



The second is my Mum's Jumbo Shrimp Risotto at Sarabeth's, 40 Central Park South, between 5th and 6th. This looked delicious and the prawn sticking up made us all giggle!



I also spent a lot of time in Borders bookshops, which were closing down, stocking up on culinary mysteries! I came home with 30 books and my suitcase only weighed 15kg!