Friday, 30 January 2009
Meatballs with Chorizo Sauce
Serves 3 - 4
400g good quality beef mince
1 egg, beaten
2 tbsp chopped fresh herbs (rosemary, parsley, thyme, chives etc)
salt and pepper
2 tbsp olive oil
1 large onion, finely chopped
2 cloves garlic, finely chopped
1 red chilli, chopped
150g chorizo picante, skin removed and finely chopped
150ml maderia wine
400g tinned plum tomatoes, chopped
grated cheese to serve
In a bowl, mix together the mince, egg, herbs and season well with salt and pepper. Roll the mixture into 8 - 10 small balls, cover and place in the fridge whilst you prepare your sauce. In a large frying pan, heat 1 tbsp of olive oil and gently fry the onion, garlic and chilli until soft. Add the chorizo and fry for a further 3 - 4 minutes until the spicy oil from the chorizo is released. Pour in the Maderia wine and simmer for a further 3 - 4 minutes. Add the tomatoes and leave to simmer for 20 minutes over a gentle heat until the sauce thickens. Season with salt and pepper. Heat the remaining oil in a saucepan and gently fry the meatballs until lightly browned. This should take about 10 minutes. Transfer to the tomato sauce and cook for a further 10 minutes. Serve with freshly cooked pasta topped with grated cheese
Wednesday, 28 January 2009
Preparation time 20 minutes, cooking time 2 hours
1 x 2 kilo/4 ½ lb whole chicken
200g/7oz cream cheese
1 tbsp chopped chives
1 tsp chopped rosemary
3 spring onions, finely chopped
salt and pepper
500ml/17floz white wine
Olive oil to drizzle
300ml/10floz double cream
Preheat the oven to Gas Mark 5/190C/375F. Starting at the neck, push your thumbs under the skin of the chicken to form a pocket. Mix together the cheese, chives, rosemary, spring onions and zest of two of the lemons and season with salt and pepper. Spoon the cheese under the skin of the chicken and smooth out evenly using your fingers. Cut two lemons in half and place in the chicken cavity. Season the chicken, place in a roasting tin and drizzle with olive oil.
Roast for 20 minutes and then add the wine to the tin. Cook the chicken for a further 1 ½ - 1 ¾ hours, basting regularly, until the juices of the chicken run clear, then remove from the oven.
Whilst the chicken is resting, pour the juices from the roasting pan into a saucepan and add the juice of the remaining two lemons. Simmer gently for 5 minutes, then add the cream and season with salt and pepper. Whisk over a gentle heat for a further minute to thicken. Serve the warm roast chicken with the lemon sauce and seasonal vegetables.
Tuesday, 27 January 2009
Tuesday, 20 January 2009
Monday, 19 January 2009
Friday, 16 January 2009
Thursday, 15 January 2009
1 tbsp olive oil
1 red onion, peeled and thinely sliced
salt and pepper (I used truffle salt)
125g cubed pancetta
300g venison sausages
100g chorizo picante, skinned and chopped into small pieces
200g mini plum tomatoes, halved
1tbsp balsamic vinegar
250ml red wine
1 dessertspoon truffle paste or a drizzle of truffle oil
parmesan and tagliatelli pasta to serve
In a large saucepan, heat the olive oil and onion over a gentle heat until soft and translucent. Remove the sausages from their skins, cut into small pieces and add to the pan together with the pancetta and chopped chorizo. Stir and cook for about 5 minutes until the meat has cooked through and the chorizo has released its oil. Add the wine, vinegar and tomatoes and leave to simmer on a gentle heat for 30 minutes until the sauce has thickened. Remove from the heat and stir through the truffle paste or drizzle with a little truffle oil. Stir the ragu through cooked pasta and serve with freshly grated parmesan.
Wednesday, 14 January 2009
These are the rules:
1. Take your fourth picture folder
So this is Snape Maltings in Suffolk - two and a half years ago - at a food festival where Rick Stein gave a demonstration. There was a lovely cook shop and I spent lots of money without telling Sacha!!! We stayed at the Swan Hotel in Southwold, walked through the reed beds and on the beach and had a lovely holiday. This was one week before I was called to ask if I would be a stand in on Masterchef, before the days of blogging and writing recipes, before my live was turned upside down! There is an old sail boat in the distance - thats about it for interest in this photo!
I tag: Gareth of Operation Night Brace - as no doubt his 4th photo will probably be interesting or dodgy!
Jonathan of AroundBritainWithAPaunch - as he takes good photos and I am sure his will be worth looking at
Celia of PurplePoddedPeas - as I am secretly hoping her fourth photo will be one of her chickens
Aileen of Wishful Thinking - as she posted on my blog as I was typing this post!
Over to you guys!
Monday, 12 January 2009
Friday, 9 January 2009
Thursday, 8 January 2009
Wednesday, 7 January 2009
Chocolate Peanut Caramel Ice Cream
2 large eggs
150g caster sugar
2 heaped tbsp crunchy peanut butter
225g clotted cream
250ml double cream
200ml ready made custard
3 tbsp caramel sauce
100g chocolate chips (optional)
Whisk together the eggs, caster sugar and peanut butter until light and creamy. Add the creams and custard and whisk again gently so that you have a smooth mixture. Do not overwhip. Freeze in an ice cream machine according to manufacturers instructions. When the ice cream is almost frozen stir in the chocolate chips and fold in the caramel sauce in swirls. As this contains raw eggs it is not suitable for pregnant women or young children.
There you are - completely inappropriate given the weather, but we ate it all just the same sitting in front of the log fire!!!
Friday, 2 January 2009
Leek and Smoked Salmon Tarts
Preparation time 20 minutes Cooking time 25 – 30 minutes
Makes 6 tarts
500g/17½oz shortcrust pastry
3 large leeks, cleaned and finely sliced
85g/3oz salted butter, plus extra for greasing
100g/3½oz smoked salmon, plus extra for decoration
300ml sour cream
3 egg yolks
1 ½ tbsp finely chopped chives
Zest and juice of 1 lemon
Salt and pepper to season
Crème fraiche, to serve
Preheat the oven to Gas Mark 5/190C/375F and grease six 4inch tart tins. Roll out the pastry on a floured surface to ½ cm thickness. Cut out six circles of dough and press one circle of pastry into each tin. Trim the edge of the pastry with a sharp knife. Line each pastry case with greaseproof paper, fill with baking beans and bake blind for 12 – 15 minutes until the pastry is crisp and golden brown. Cook the leeks in the butter over a gentle heat until they are soft. Season with salt and pepper and then set aside to cool slightly. Whisk together the sour cream, egg yolks, chives, lemon zest and juice. Divide the leeks and smoked salmon between the pastry cases and pour over the lemon and chive cream. Bake for 12 – 15 minutes until the cream has set. Serve warm or cold, topped with a little crème fraiche, a small piece of smoked salmon and chopped chives.