Mini Lemon Meringues

I'm a big fan of James Martin, especially his cake recipes, and have made his Lemon Meringue recipe a few times now, always with good success.   This time, I wanted to utilise my new tartlet tins, and try and doing some mini ones, and try and hone my meringue piping skills a bit at the same time.  The couple of times I've tried piping meringue in the past it has been a complete failure, and I've ended up trying to rescue it with a palette knife afterwards.  This time, everything went a little more according to plan, and the finished meringues looked half decent and definitely went down well with those who tasted them.

To get the recipe, head over to James Martin's at the BBC website.  Instead of the pastry recipe given here, I used some Pâte Sucrée pastry cases that I had already made for my Strawberry and Chocolate Tartlets.  I also halved the amount of Lemon Curd filling, and Meringue.  In all, this made about 24 mini Meringues, on 5-6cm tartlet cases.  Bake for about an hour in a 160°C oven.

Strawberry and Chocolate Tarts

Since I bought the Michel Roux "Pastry" book, I've wanted to have a go at some of the fruit tart suggestions, especially the cute little ones that are easy to share about.  I'd made a full sized Strawberry Tart from the book before, and wanted to try a variation, adding chocolate to the Crème Pâtissière, and putting them all in mini pastries.  

I bought a bulk load of cheapish 5.1cm Tartlet Tins, then later bought a second bulk lot once I released that they also make far more convenient liners when blind baking.  So if you're thinking about buying lots of small tartlet tins for pastry usage, buy double the amount that you think you'll need at once, so that you can easily line them all.  You can get away without lining them, or you 'could'  line them with baking parchment and baking beans (not something I'm ever going to do when they're that small and making so many, just washing them up is bad enough).

For about 60 or so 5-6cm Pastry Cases

Recipe for the Pâte Sucrée

• 250g Plain Flour
• 100g Icing Sugar, sifted
• Pinch of Salt
• 100g Butter, cubed
• 2 Large Eggs

Mix together the Flour, Icing Sugar and Salt, then blend with the Eggs and Butter, for me, idealising using a Pastry Blender.  Knead it couple of times to get a nice ball of dough, then divide into two, flatten into a couple of inch-thick patties, cover in cling film, and refrigerate for at least 30 minutes.

Once chilled, preheat your oven to 180°C, grease your tartlet tins, then remove a patty from the fridge and roll out until about 2-3mm thick.  Then out your pastry for the cases using a 7cm Pastry Cutter.  Chill in the fridge for another 20 minutes, then prick with a small fork, and line each one with an empty tin.  Bake in the oven for 15 minutes, then remove the liners, and bake for a further 5 minutes.  

Leave to cool in the tins for a few minutes before removing to cool completely on a wire rack.  Once completely cool, store in a cake tin until needed.

Repeat until you've used all the pastry.

Recipe for the Chocolate Crème Pâtissière filling

• 4 Large Egg Yolks
• 85g Caster Sugar
• 25g Plain Flour
• 330ml Milk
• 1 Vanilla Pod
• 50g Dark Chocolate, chopped into chips
• Icing Sugar for dusting

• 400g Strawberries, hulled and halved

Whisk together the Egg Yolks and a third of the Caster Sugar until you get a ribbon consistency, then whisk in the Flour.  While you're doing this, bring the Milk to the boil in a pan, along with the rest of the Sugar, and the Vanilla Pod, split lengthways.

When the Milk comes to the Boil, carefully pour into the Egg Yolks, whisking continuously, then return the mixture to the pan, and continue stirring until thickened.  Pour back into a bowl, add in the Chocolate Chips and stir until completely melted and mixed.  Dust the top with Icing Sugar, and leave to cool completely before refrigerating.

The Pastry and the Crème Pâtissière and be made in advance, but you really want to avoid putting them together until just before you plan to serve them, to avoid the pastry going soggy.  Put about a teaspoon or so of Crème Pâtissière into each pastry case, then top with a few Strawberry Halves.  Finally, you could dust with a little more Icing Sugar. 

Bacon and Asparagus Quiche

Quiche is definitely a family favourite of mine.  I love my mother's quiches, most of the time, once I realised how simple they are to make, I've had a go at a few myself.  With Asparagus in season, I decided to make pretty much a Quiche Lorraine, but with the addition of Asparagus.

Most times when I've cooked quiche, I've tended to blind-bake the pastry first, then fill and bake again.  However, a foodie friend of mine said that he never bothered, especially as you're cooking for 45 minutes.  Having tried one of his quiches, without soggy pastry, I've decided to give this a try myself on the last couple of occasions, and I have to say, he's pretty much right.  I suppose, if you have the time, and you want to blind bake the pastry first with a quiche, it does no harm, but it not 100% necessary.

For the Short Crust Pastry

• 100g Butter, cubed and chilled
• 200g Plain Flour
• 1 Egg
• Pinch Salt

Mix the Salt with the Flour, add in the Butter, and blend until you have Petit Pois sized crumbs of butter.  Lightly beat the Egg and add to the mixture and combine to form a dough.  Add a tablespoon of water if the mixture is too dry to form a dough patty.  Wrap in cling film and leave in the fridge for at least 30 minutes to chill.

Once chilled, roll out to about 3mm thickness, then line a greased 24cm Flan Dish, and put back into the fridge to chill.  At this point, you could prick all over with a fork, line with baking parchment, fill with baking beans, and bake in a 180°C oven for 15 minutes.  Or you could leave that step out.  Phillip would leave it out.  I'm undecided.

For the Filling

• 200g Free-Range Bacon Lardons
• 1 Large Onion, finely chopped
• 450g Asparagus, chopped to 5cm pieces
• 150ml Creme Fraiche
• 50ml Milk
• 5 Large, Free-Range Eggs
• 200g Gruyere Cheese
• Freshly Ground Black Pepper
• Freshly Grated Nutmeg

Once you pastry is ready to use, drop the Asparagus into a pan of boiling water for couple of minutes minutes, then cool down immediately in cold water.  Keep the tips separate, so that you can arrange them nicely at the top towards the end of the assembly process.

Gently fry the Bacon Lardons in a dry pan.  If it releases some additional water, wait until this has evaporated and then add the onion, continue to fry in the fat released from the Bacon until softened and translucent.

In a small mixing bowl, whisk the Eggs with the Creme Fraiche and Milk.  Add a good helping of Freshly Ground Black Pepper.  Pour in the Bacon Lardons and Onion.

Put half of the grated cheese in the bottom of the prepared pastry in the flan dish.  Add the non-tips over the cheese.  Pour in the Egg, Creme Fraiche, Milk, Bacon and Onion mixture.  Arrange the tips over the top, so that they're still mostly submerged.  Put the remainder of the grated cheese over the top, along with the grated Nutmeg.

Bake in a pre-heated 180°C oven for around 45 mins.

Lancashire Hotpot

Having seen some good looking, cheap, lamb neck chops in my local 24 hour butcher on Friday night, and the cold weather really suggesting good, traditional, comfort food, I decided on making my first Lancashire Hotpot.  I could think of nothing better to have after an afternoon and early evening of watching international rugby.

This is definitely a satisfying, and pretty cheap dish to prepare, especially for those who are feeling the credit crunch.  As I discovered, lamb neck is about half the cost of some other cuts, and having seen it as the ingredient of choice when looking at Lancashire Hotpot recipes in the past, I put off making it no longer.

Most recipes I’ve seen for Lancashire Hotpot include Lamb Kidneys in the ingredients.  There are a few ingredients that readers are unlikely to see included in recipes on this site, and Kidneys are one of them, but feel free to add a few yourself if you are partial to them.  I’d actually meant to get some black pudding to substitute for the Kidneys, but, as with most of my cooking experiences, this was the ingredient which got away.  Cooking for me is a bit like any mechanical task in that there’s always a spare washer/screw/ingredient, left over when I’m finished.  But then, if the car still runs/computer hasn’t blown up/food tastes fine, it doesn’t really matter, does it?

Carrots definitely seemed an optional inclusion too, although as we had some to go with it anyway, and they helped fill in a few gabs in the layers, I thought it was worth sticking a few in.

Lancashire Hotpot Recipe (serves 4)

• 8 Lamb Neck Chops (about a kilo)
  
• 2 Large Onions, chopped
  
• 1 kilo King Edward Potatoes (peeled and thinly sliced)
  
• A handful of Chantaney Carrots (optional)
  
• A small glass of Red Wine
  
• A few sprigs of Fresh Thyme and Rosemary (leaves only, finely chopped)
  
• 1 Pint of Lamb Stock
  
• Salt and Freshly Ground Pepper
  
• 1 tablespoon Plain Flour
  
• 30g Butter
  

First, season the Flour in a bowl with Salt and Pepper, then mix the Lamb Neck Chops in the Flour to give it a light coating.  Heat up a little of the butter in a pan with a little vegetable oil, and lightly brown each piece of Lamb and set aside.  If you are using Kidneys or Black Pudding, you should lightly brown these now as well and set aside.  Next add the Onions, adding a little more Butter if the pan is becoming dry, and cook these for about 5 minutes to soften.  Then add the fresh Herbs and the Wine, and reduce until it becomes a bit syrupy.  Pour in the Stock, season with Salt and Pepper as necessary and bring to the boil.

Now, lightly grease the pan or deep casserole you are going to make the hotpot in.  Put a lining of Potato slices at the bottom of the pan, then a layer of 4 overlapping Lamb Chops, maybe a few Carrot pieces and onions from the stock.  Add another layer of Potato slices, with the remaining Chops on top, a few Carrots, etc, then, pour the stock over the top.  Melt the remaining Butter in a small pan, and use it to brush over and between the last layers of sliced Potato which top the hotpot. 

Cover, and put in a 170 degree Celsius oven for about one and a half hours.  After this time, uncover the pan, brush a little more melted butter over the top, then cook, uncovered, for about 45 minutes until the top is golden.  Serve with some seasonal vegetables of your choice.

Gong Bao Ji Ding (Kung Pao Chicken and Peanuts)

I’ve always been a fan of Chinese food, but until recently, I had never really tried very hard to make it.  This was partly because I only recently got a Wok which works on my stove, and partly due to a friend of mine saying that even if you find the right ingredients in London, it will never taste the same as it does in Beijing.  Perhaps that is once reason why I have never tasted anything remotely like it in a Chinese Restaurant in the UK.

This Chicken and Peanut dish always seemed to be a popular choice in Beijing, especially in some of the Sichuanese restaurants we tended to visit.  The Sichuan Peppercorns tend to have a bizarre, mouth-numbing effect, that definitely seems a bit strange when you first try them, but which helps with the heat of the Sichuan Peppers.  This is definitely a taste sensation that everyone should try at least once in their lives.

Part of the inspiration for making this came from reading the recipe at Rasa Malaysia, one of my favourite food blogs.  The recipes and photography definitely make subscribing to the RSS feed well worthwhile for the occasional inspiration, however, the recipe here doesn’t include Sichuan Peppercorns, and so I had to look elsewhere for a recipe which included them.  It’s also worth checking out the Ma La Crayfish photo, and if you ever order it in Beijing, try and make sure you get latex gloves to eat it with if you want to be able to touch any sensitive areas of your (or anyone else’s) body in the next 24 hrs!  It takes a lot of hand-washing to get the Chilli off your hands.

For me, the most important ingredient in this recipe is the Sichuan Peppercorns, as without them, I don’t think it would quite re-awaken the memories of the dish I enjoyed in Beijing so many times.  They’re not the easiest thing to find, although a trip to my local Wing Yip found pretty much everything required.  The ones I bought were definitely not as potent as the ones in Beijing, so it is probably worth using the upper amount in this recipe.

This recipe literally takes minutes to cook, so personally, I like to have everything prepared beforehand so that I’m not looking for stuff while I’m cooking.  It’s also worth trying to getting quite thick spring onions, rather than the thinner, salad variety, as you then get nice chunks of spring onion, about the size of the chicken pieces, rather than weedy little bits.  The Chillies should also be of the Sichuanese variety.  They had sold out of these in Wing Yip, and the ones I got as an alternative were really too big and although tasted alright, for me, they were too mild for this dish.

Recipe for Gung Bao Ji Ding (serves 2)

• 2 Chicken Breasts (cut into 2cm cubes)
  
• 6-10 Spring Onions (white parts only, cut into 2cm pieces)
  
• 3 Cloves of Garlic (thinly sliced)
  
• 2cm piece of Ginger (thinly sliced)
  
• Half cup or so of Peanuts (roasted, unsalted)
  
• 1-2 teaspoons Whole Sichuan Peppercorns
  
• 10 Dried Red Chillies (seeded and cut into 2cm pieces)
  
• Groundnut Oil, for stir-frying
  

For the marinade

• 2 Teaspoons Corn Flour
  
• 2 Teaspoons Light Soy Sauce
  
• 2 Teaspoons Shaoxing Rice Wine
  

For the sauce

• 1 Teaspoon Corn Flour
  
• 1 Teaspoon Chinkiang or Black Rice Vinegar
  
• 1 Teaspoon Light Soy Sauce
  
• 1 Teaspoon Dark Soy Sauce
  
• 1 Teaspoon Sesame Oil
  
• 1 Tablespoon Water
  
• 2 Teaspoons Sugar
  

Mix the cubes of Chicken with the marinade, and keep in the fridge for about 30 minutes or so.  Heat up a couple of tablespoons of Groundnut Oil in a wok until it’s nearly smoking, then add the Whole Sichuan Peppercorns and Dried Chilli pieces and stir until the oil is fragrant.

Next, stir in the Chicken pieces, and when they’re all separated, stir in the sliced Garlic and Ginger.  Stir fry for a couple more minutes, then add the spring onion.  After about another minute, pour in the sauce and ensure that everything gets a good coating before finally adding in the peanuts.  Give it a quick stir so that the peanuts also get a coating in the sauce, and serve immediately.

Serve with Rice, e.g. Thai Fragrant Rice. 

Hara Shorva (Green Soup)

I’d be planning on making some kind of pea soup for a couple of weeks, and when I stumbled upon the recipe for Green Soup in Madhur Jaffrey’s Illustrated Indian Cookbook, it sounded well worth a try. My only complaint with Madhur Jaffrey’s book is that many of the ingredients are measured by weight, and personally, I don’t tend to weigh anything (including myself), instead, I tend to go by rough volume for the various ingredients. So in choosing the potatoes to use, rather than going by the kilo weight that was suggested in the recipe, I just chose two huge baking potatoes, that I decided would take less time peel and cube for the soup.

I also skimped slightly on the amount of salt, and added some black pepper, as there is very little that I don’t add black pepper to.

The only other deviation I made from the recipe was with the Ginger. I put the thumb-sized piece in without a hitch. However, the recipe said to remove it after the first 30 minutes of cooking, something I forgot to do, and so it got blended with the other ingredients a bit later on. To be honest, I don’t think it spoilt the flavour at all. There was definitely a noticeable Ginger flavour, but it didn’t overpower the others. I suppose it depends on how much you like Ginger, and of the people who tasted it, nobody seemed to be complain.

Recipe for Green Soup (serves 4-6)

• 2 huge Baking Potatoes (peeled and cubed)
• 1 large Onion (roughly chopped)
• 2 inch thumb of Ginger (peeled)
• 2 pints of Chicken or Vegetable Stock
• Half teaspoon Ground Coriander
• 2 teaspoon Ground Cumin
• Half a Hot Green Chili, finely chopped
• 4 tablespoons of Fresh Coriander, finely chopped
• 1.5 cups Peas (fresh or frozen)
• Half teaspoon of Salt
• 1 teaspoon Pepper
• 1 tablespoon Lemon Juice
• Half cup of Double Cream

Put the Potatoes, Onion, Chicken Stock, Ground Coriander and Ground Cumin into a large pan, bring to the boil, then simmer for 30 minutes, so that the potatoes are cooked. Add the Chili, Fresh Coriander, Peas, Salt, Pepper and Lemon Juice, bring back to the boil, then simmer for a further 5 minutes. Once the peas are cooked, remove from the heat, then blend until smooth (personally, I used my usual hand-blender). Stir in the Double Cream while gently reheating and serve immediately.

Chicken and Chorizo Risotto

Risotto is a bit of a recent discovery for me, and since Andrew got me the Silver Spoon, I've experimented with a few different varieties. Lots of people seem to think that it's really difficult to make, but so far, that's not the experience I've had, although not all of my efforts have been tasted by anyone but myself. One of the things which tends to put me off Risotto in restaurants is the fact that they always tend to be some form of Mushroom Risotto, and with me being pretty much allergic to Mushrooms, it's not something I'm every likely to order. However, there seems to be an almost limitless variety to what you can have in a Risotto, and so I tend to use what I have to hand.

One of the things I like about Risotto is that with minimal ingredients in the house, I can quickly cook a simple meal in a small pan which is pretty tasty. I have tried using Chorizo in a Risotto before (as I was told it was illegal to use it in Paella) as I find it adds a nice flavour and texture to the dish when in small cubes, but this time, my creation ended up being somewhere between a Risotto and a Jambalaya. Not particularly traditional, but very tasty all the same. I made enough so that I could take some and reheat it at work the next day, and although it's definitely at its best when fresh from the pan, it was still very tasty. The boys in the office who had some all gave it the thumbs up.

Recipe Chicken and Chorizo Risotto (serves 2-3)

• 1 Chicken Breast, cut into cubes
• 1 Round of Chorizo, cut into cubes
• 2 cloves of Garlic, finely chopped
• 1 Onion, chopped
• 1 Red Pepper, chopped
• A knob of Butter
• 1 cup of Arborio Risotto Rice
• 1 cup of White Wine
• 1 pint of Chicken Stock
• 1 teaspoon Tabasco Sauce
• 1 teaspoon Worcestershire Sauce
• 1 cup Peas
• 1 cup Sweet corn
• 50g Parmigiano Reggiano, finely grated
• Freshly grated Black Pepper

Add the Chorizo cubes to a pan over a medium heat and as it starts to release some of the fats, add the Chicken pieces, and stir and cook for about 5 minutes. Remove the Chicken and Chorizo with a slotted spoon and keep to one side.

In the same pan, add the Garlic, Onion and Red Pepper and cook for about 5 minutes or so, until the Onion is turning transparent. If the pan is quite dry, add in a knob of Butter, turn the heat up a bit, and once melted, pour in the Risotto Rice and stir into the Onion and Pepper. Cook for about 3 or 4 minutes, stirring to ensure it doesn't stick or burn, then pour in the White Wine. This should help de-glaze the pan, and you should let cook until it is almost all evaporated.

Now you should add the Tabasco and Worcestershire Sauce, and then you can start to add the stock, about a ladleful at a time. Stir occasionally to ensure the Risotto doesn't stick, and as the Stock is absorbed by the Rice, add in another ladleful. After about 20 minutes, just as the rice is becoming al-dente, add the Chicken, Chorizo, Sweet corn and Peas into the mixture. Add a little more stock if necessary and continue cooking on a low heat for a few minutes. Finally, stir in the Cheese and Black Pepper, then cover for 5 minutes before serving.

Leek and Potato Soup

I've already got two other variations of this recipe on this site, but this weekend, with one of my local shops having some enormous leeks that looked perfect for the job, I decided to make the plain old simple version of it. I always find that leeks from the supermarket are always over-trimmed for making this soup as you get none of the green part of the leek and so the soup can look a little pale. The previous photo of Leek, Potato and Carrot soup definitely highlights this fact.

This was probably the first soup I ever tried to make, and I remember asking my Mum for the recipe and thinking that it just sounded far too simple to taste as good as I remembered. The recipe she gave me is the same as below, although in those days, she just told me to use Water instead of the Bouillon. This still tastes good, but a little Bouillon definitely enhances the flavour.

It has been pretty cold and wet over the weekend, so I wanted to make the soup nice and thick, especially as I wasn't having any bread with it. It also helped in the detox process which was needed after the excessive alcohol consumption during and after the Rugby on Saturday. For the final day of the Six Nations, with all games being on the same day, I think I'm going to cook the night before (like last year) so that there is something here that I can easily reheat. With Wales looking good for the Championship, I'm sure there will be more excesses.

Recipe for the Leek and Potato Soup (Serves 4)

• 25g Lightly Salted Butter
• 2 huge Leeks, green bits and all, roughly chopped
• 2 Baking Potatoes, cut into 1cm cubes
• 3 Bay Leaves
• 0.5 Litre Swiss Marigold Vegetable Bouillon
• 0.5 Litre Water
• Fresh Ground Black Pepper

Add the butter to a heavy bottom pan, and gently soften the leek in the butter for about 10 minutes. Add in the potato cubes and continue to gently cook for another 5 minutes. Add in the Vegetable Bouillon, Bay Leaves and lots of Fresh Ground Black Pepper and simmer for 40 minutes until the Potato is fully cooked. Add a little salt to taste, but personally, with there being Salt in the Butter and Bouillon, I prefer to just add Black Pepper myself.

You can serve the soup immediately, or blend to make completely smooth. Personally, I like to blend just half of it so that you get a nice thick soup with nice big chunks in it.

Lamb Korma and Masoor Dahl

The last time I made a Korma, it went down very well with my sister, so I decided to try again, only using Lamb this time. I modified the recipe a little after reading a few others on the internet, but it's basically the same technique. I also had another go at making Masoor Dahl (Red Lentil Dahl), and although I didn't use Sandra's technique of frying the spices, then adding the lentils and water to that, it did come out a lot better than the previous effort and had a lot more flavour. The main reason I think is because I made a lot less, but used the same amount of spices as last time.

Another reason for the difference with the Dahl could have been that I used Asafoetida for the first time in my cooking. Many Madhur Jaffrey recipes list it as an optional ingredient, however, in the Monisha Bharadwaj book I have, she often lists it as an ingredient and has two pages of the book devoted to it. It wasn't the easiest thing to find, although, I eventually found it in Waitrose, and I have to say, it's got one of the worst smells of anything in my spice drawer. It's kind of sulphurous, perhaps something like the worse pair of trainers worn without socks during a long hot summer. However, once a pinch is dropped into the hot oil, it doesn't smell nearly as bad. Monisha Bharadwaj says that it can make a dish. I'm not sure about that, but the Dahl was good, so I'm going to stick with it in future, although just a pinch. It really doesn't smell like something you should be putting into your food though, although, funnily enough, it's supposed to reduce flatulence among other things!

Although the Korma wasn't as hot as I would have liked, it was still pretty nice. I think I probably got the amount of Chili about right, but next time, I will leave the seeds in, or perhaps add a little more Cayenne Pepper. During cooking it really smelled like it was going to be a hot one, but the Coconut Milk really cools it down.

The nice thing about both recipes is that they taste just as good, if not better, the next day, and in fact, the photos were taken of my reheated curry lunch as the ones I took on the evening just weren't that great, and I much prefer shooting in daylight.

Recipe for the Masoor Dahl (Serves 4)

• 1 Cup of Red Lentils, washed
• 1.5 Pints of Water
• A few thin slices of Ginger
• 1 teaspoon of Turmeric
• 2 tablespoons Vegetable Oil
• A pinch of Asafoetida
• 1 teaspoon of Cumin Seeds
• 1 teaspoon of Mustard Seeds
• 1 teaspoon of Ground Coriander
• Half teaspoon of Cayenne Pepper
• 1 teaspoon of Salt

After washing the lentils, put them into a heavy pan along with the Water, Ginger Slices and Turmeric. Bring the pan to a simmer, then cook for an hour and a half, making sure to stir in the last half hour to make sure it doesn't stick. Remove the slices of Ginger.

Heat up some oil in another pan and drop in the Pinch of Asafoetida, Cumin Seeds and Mustard Seeds and once they start popping, add in the Ground Coriander and Cayenne Pepper, stir a couple more times, then pour into the Lentils. Finally add Salt to taste, and garnish with Fresh Chopped Coriander.

Recipe for the Lamb Korma (Serves 3)

• 500g Lamb Pieces
• 6 Tablespoons of Natural Yoghurt
• 5cm Piece of Ginger, grated
• 4 cloves of Garlic, chopped fine
• 1 Medium Onion, roughly chopped
• 4 cloves of Garlic
• 4 Green Chilies, seeds removed
• 3-4 Tablespoons Vegetable Oil
• 1 Large Onion, finely sliced
• 5cm Cinnamon Stick
• 4 Green Cardamoms, broken
• 1 teaspoon of Ground Coriander
• 1 teaspoon Turmeric
• Half teaspoon of Cayenne Pepper
• Half teaspoon Freshly Ground Black Pepper
• Half cup of Hot Water
• 1 can of Coconut Milk
• 1 teaspoon Salt
• 1 teaspoon Garam Masala
• 2 tablespoons Almonds, finely chopped
• Handful Fresh Coriander, chopped
• Juice of half a Lemon

Marinate the Lamb pieces in the Yoghurt, Grated Ginger and Chopped Garlic for a few hours at least (preferably overnight). Put the roughly chopped Onion, Garlic Cloves and Chilies into a blender, blend to a fine paste and set to one side.

Heat up the oil in a heavy bottom pan and fry the onion slices for about 5 minutes, until turning golden. Remove from the pan with a slotted spoon and set to one side. Add a little more oil to the pan and add the Cinnamon Stick, Cardamoms, Ground Coriander, Turmeric, Cayenne Pepper and Black Pepper and stir. Now put the lamb and marinade into the pan, stir to ensure they are coated in the spices and cook for about 10 minutes. Next, add the paste and cook for a further 10 minutes. Add a little hot water to help de-glaze the pan a little, and add the Coconut Milk and the fried Onions. Cook for another 30-40 minutes, or until the Lamb is tender. Stir last of the ingredients and serve.

Lamb Rogan Josh (Red Lamb Stew)

I've cooked at Eduardo's flat a few times, but recently he got a new kitchen fitted, and finally has a half decent gas stove and had been trying to get me to come around and cook for a while. As it was a new-ish kitchen, I couldn't think of anything better than letting it have that cooked-in smell of doing a good curry.

The last time I cooked at Ed's place, his girlfriend reckoned she had a reaction to the coconut milk in the Thai curry I cooked, so I decided that this time I would cook an Indian using yoghurt instead. I had wanted to cook something with Lamb, and after flicking through the Madhur Jaffery book, I settled on doing a Lamb Rogan Josh, as it seemed nice and simple, and I wouldn't have to carry too many ingredients with me (knowing that Ed was unlikely to have most of the necessary spices for even the simplest curry). Also, Lamb Rogan Josh is one of those dishes that I would regularly order in a restaurant, so I really wanted to have a go at doing it myself.

To be honest, I think I made it a little hot, so the recipe I'm writing is how I would do it if I made it the same again. This was partly because I was cooking less due to Katia being ill and not wanting to eat any, and so I didn't buy as much Lamb as I would have done if everyone was hungry. Also, it really could have done with a vegetable dish to go with it, but I forgot that I had considerably better cooking facilities, so concentrated on the main dish and forget to get together a vegetable dish to go with it. Due to the hour long simmering time, there is plenty of time to get something else together while waiting for the lamb to become tender.

Recipe for Lamb Rogan Josh (serves 2-3)

• 3 tablespoons Vegetable Oil
• 8 Cloves of Garlic
• 5cm Piece of Ginger (roughly chopped)
• 500g Lamb Shoulder Cubes
• 2 Bay Leaves
• 5cm Cinnamon Stick
• 10 Peppercorns
• 10 Cloves
• 8 Green Cardamoms (Broken)
• 2 Onions (finely chopped)
• 1 Teaspoon Ground Coriander
• 2 Teaspoons Ground Cumin
• 3 Teaspoons Paprika
• Half Teaspoon Cayenne Pepper
• 1 Teaspoon Salt
• 5 Tablespoons Natural Yoghurt
• 200ml Water
• Half Teaspoon Garam Masala

Put the Garlic, Ginger and a few tablespoons of water into a blender, and blend to a smooth paste. Heat the oil in a heavy bottom pan and then lightly brown the Lamb in batches, and remove to a bowl.

Drop in the Bay Leaves, Cinnamon Stick, Cardamom Pods, Peppercorns and Cloves into the pan and stir for about 30 seconds, then add the Onion and fry until lightly browned for about 5 minutes. Add the Garlic and Ginger Paste and stir and fry for about 30 seconds before adding the Ground Coriander, Cumin, Paprika, Cayenne Pepper and Salt. Stir these in well. The mixture will probably be fairly dry at this point, but then add the Lamb and juices back into the pan, and it should start to moisten up again.

Next start adding the Yoghurt, a tablespoon at a time, stirring it into the mixture and ensure that it's fully combined before adding the next tablespoon. Cook for a further 4 minutes, then add in the water, stir and bring to the boil, then reduce the meat to a simmer. Cover and simmer for an hour, or until the Lamb is tender, and the sauce has reduced to a nice Gravy. Finally stir in the Garam Masala.

Serve with Rice and ideally a nice vegetable dish.

Beef Bourguignon

I remember this dish being a regular instalment on the Tower Restaurant menu at South Bank University in the days when I used to type up menus for the day, but it was never anything I had thought of making myself until reading Pille's post at Nami-Nami. Her version looked really tasty, so I decided I just had to have a go myself. The only problem was that I mentioned this to my friends, Natalia and Gosia, making the further mistake of saying I'd cook it for them one day, and now, about a year later, we finally made the date, and I have finally made it.

The biggest obstacle to making this in the past is that most recipes I've seen require preparing the Beef in the marinade the night before, so if there is any chance that diners won't appear the next day, one may be lumbered with a large amount of food which will never be eaten. Most stews I make require a good few hours to cook, but with Bourguignon, I figured the overnight marinating was something which really had to be done.

There seems to be a couple of different camps when it comes to making Beef Bourguignon. Some cook the stew the night before, then store overnight and reheat before serving. Others seem to go for either a cold or cook marinade, leave overnight, then, cook for 3 or 4 hours the next day. Gordon Ramsay even has a same day recipe, but that feels like cheating to me. Personally, I went for the cook marinade method, although I couldn't fit it in the fridge, so I just left it near the window overnight.

Recipe for Beef Bourguignon (serves 6)

• 1kg Braising Steak, cut into nice chunks
• 1 large Onion, roughly chopped
• 2 ribs of Celery, roughly chopped
• 2 large Carrots, roughly chopped
• 1 bottle of Red Wine (preferably Burgundy)
• A few sprigs of Fresh Thyme
• A bunch of Fresh Flat-Leaf Parsley
• 5 Bay Leaves
• A bulb of Garlic, cut in half across the cloves
• 25g Butter
• 250g Smoked Bacon Lardons
• 400g Shallots, peeled
• 2 tablespoons Olive Oil
• 400g Chantaney Carrots
• 1 tablespoon Dijon Mustard
• 1 tablespoon Plain Flour
• Half pint of Beef Stock
• Salt and Black Pepper

First fry the Onion, Celery and Carrot together in a little oil for about 2-3 minutes. Then add the Wine, Thyme, Bay Leaves, Parsley and Garlic, remove from the heat, drop in the Beef, cover and keep in a cool place overnight.

The following day, drain the vegetables and Beef, reserving the marinade. Put the vegetables into a large casserole dish, and pat the Beef dry using kitchen roll. In another pan, add butter and fry the Bacon until golden, adding the shallots about halfway through. Remove from the pan and add to the Casserole. Next, add a little oil and brown the pieces of Beef in a couple of batches in the pan. Remove and add to the Casserole. Now add a little of the reserve marinade to the pan to de-glaze it, followed by the Mustard and Flour, stirring continuously to ensure there are no lumps as you add the remaining marinade and beef stock. Pour, this into the casserole, cover, and cook in a preheated 160 degree Celsius oven for about 4 hours.

If you want the gravy a little thicker, you can mix more flour with a little of the existing gravy, then add back into the casserole an hour before the end of the cooking time.

Garnish with Freshly Chopped Flat Parsley and serve with Potatoes, Rice or French Bread. In my case, Mash Potato with Chopped Spring Onions was requested, so that was what I cooked.

Roast Chicken with Sage, Onion and Apple Stuffing

With all the publicity that Free Range Chickens are getting at the moment due to Hugh Fearnley-Whittingstall's Chicken Out campaign, I really fancied a Roast Chicken myself this weekend. I wasn't planning on cooking for anyone except myself, but I wanted the leftover chicken for other recipes, and wanted the carcass to make the stock, too. However, I was slightly upset to find that none of the chickens in my local Waitrose came with Giblets. This was definitely mildly annoying as I wanted to use the Giblets to make the stock for the gravy at the very least.

Still, it was a nice Chicken which I managed to cook just right so that the breast was still nice and moist without being undercooked at all. I think it's definitely worthwhile getting a chicken larger than you need so that there are enough leftovers for another meal or two as it's definitely cheaper than buying in smaller pieces of Free Range Chicken.

With or without Hugh's Chicken Run, I'd been put off mass produced, Non-Free Range Chicken for a while after a documentary highlighting the fact that the burns often seen on the legs of these birds are due to them sitting around in their own filth all day long as they can barely stand up. Also, my Mum has bought free-range since we were kids, and I remember everyone commenting on the difference the first time she did. It is more expensive, but then, more recently, I have tended to go for more expensive pieces of meat, but just eat less of it, or at least, less often.

To go with the Chicken, I made a few Roast Potatoes, plus some Carrots and Sprouts. I reckon that most years I probably have sprouts only for Christmas Dinner, and very occasionally at someone else's house. I never cook them myself, even though I absolutely love them. I really didn't need all the stuffing I made, and ended up keeping most of it for sandwiches, but I wanted to make it simply because I'd never bothered in the past. I based the recipe on lots of similar stuffing recipes which I found searching on Google, and for me, it tasted great, so I'd definitely follow a similar route with that another time.

Recipe for the Roast Chicken

• 1 Free Range Chicken
• 25g Lightly Salted Butter
• Freshly Ground Salt and Black Pepper

Recipe for Sage, Onion and Apple Stuffing

• 3-4 slices of Whole Meal Bread, with Crusts
• 454g Sausage Meat, or peeled Sausages (not low fat)
• 1 Large Onion, finely chopped
• 2 Granny Smith Apples, peeled, cored and finely cubed
• 2 tablespoons of Fresh Sage Leaves, finely chopped
• Fresh Ground Black Pepper

In a food processor/blender, convert the bread to breadcrumbs. In a frying pan, cook and break up the Sausage Meat, until no longer pink. Remove with a slotted spoon and add to the breadcrumbs. If there is a lot of oil in the pan, pour away most of it, leaving a little to fry the Onion, Apple and Sage. Fry gently for about 5 minutes, then add to the breadcrumbs and Sausage Meat. Either blend together in the food processor, or simply mix by hand, ensuring all the ingredients are well mixed together.

Put stuffing into the cavity of the Chicken. Any remaining stuffing can be cooked in a casserole dish, or rolled into balls and cooked for 30 minutes at 200 degrees Celsius.

Cut the butter into two thin slices, then from the neck of the chicken, carefully lift the skin from the breast and insert the two slices of butter under the skin, on top of the breast. Sprinkle Freshly Ground Salt and Black Pepper over the skin, then cover with foil and cook in a preheated oven at 200 degrees Celsius, following the pack instructions (normally around 45 minutes per kilo of chicken, plus an additional 20 minutes). Remove the foil covering for the last 40 minutes of cooking.

Carrot and Coriander Soup

This is another one of those recipes that I've wanted to make for a long time, but have somehow never got around to it. A few times, I've gone to the shop with the express reason of getting the ingredients, only to find there wasn't any nice looking Fresh Coriander, and so have ended up buying a couple of Leeks and Potatoes and making that soup instead.

I don't ever remember having this soup as a child, so couldn't just steal my mum's recipe on this one. In fact, I think the first time I ever tried this soup was when a friend had a carton of the Covent Garden Soup Company version in the fridge. Searching for a recipe on Google revealed lots of different variations on ingredients and preparation methods. A lot of the more 'British' sounding recipes seemed to keep things relatively simple, and just have the one clove of Garlic and relatively small quantities of Fresh Coriander (obviously from people who buy their Coriander in the Supermarket, rather than getting big cheap bunches from alternative retail outlets). Recipes from sites with a more Asian flare seemed to go for a lot more Garlic and Coriander, plus a few additional ingredients and in some cases, a much more complex preparation method.

There were also versions which included Tomatoes, others used Sweet Potatoes instead of Potatoes (and some no potato at all) and lots which called for the addition of Single or Double Cream, something I would maybe do if cooking it as a starter for a meal where health factors are not an issue, but as I predominantly made this Soup to take into work in a Flask for a healthy lunch, it was left out this time. However, I did add a little Semi-Skimmed Milk at the end as the soup was quite dark in colour and I wanted to lighten it up a bit.

With so many variations, I decided to try and go somewhere in the middle of them with my version, but with Coriander being one of my favourite herbs, there would definitely be a lot of it in there. I did think about using Sweet Potato rather than normal Potato, but I didn't want to make it too sweet, so for this first attempt at this soup, they're just normal white potatoes (in this case, a few small Vivaldi Potatoes).

Recipe for Carrot and Coriander Soup Serves 4

• 1 tablespoon Olive Oil
• 1 large Onion (chopped)
• 1 rib of Celery (finely chopped)
• 6 cloves of Garlic (chopped fine)
• 5 medium Carrots (chopped)
• 3 small Potatoes (cubed)
• Half a cup of Fresh Coriander Stalks (finely chopped)
• 2 teaspoons Ground Coriander
• 1 teaspoon Ground Cumin
• Half teaspoon of Cayenne Pepper
• Half teaspoon of Black Pepper
• 1 litre Swiss Marigold Vegetable Stock
• 2 Bay Leaves
• 1 cup Fresh Coriander Leaves (chopped)
• Half cup of Semi-Skimmed Milk (optional)

Heat the Oil in a heavy based pan, then fry the Onion, Celery and Garlic on a medium heat for about 5 minutes, until the Onion is translucent. Next add the Carrot, Fresh Coriander Stalks and Potato and continue to cook for another 5 minutes. Add the dried Spices and stir into the vegetables so that they're all nicely coated, then add the Stock and Bay Leaves, bring to the boil, then simmer for about 30 minutes, until the vegetables are tender.

Let it cool down a bit, then blend until you have a nice smooth soup. Add the remaining Fresh Coriander Leaves and gently reheat the soup (without boiling). My soup was darker than I'd like, so added about half a cup of Semi-Skimmed Milk at the end to lighten the colour a little, but this is definitely optional.

Guinness Shepherd's Pie (Guinness Cottage Pie for the Pedants)

I'm not going to be drawn into any arguments of whether something is Shepherd's Pie or Cottage Pie. For me, if it is made from mince from either lamb or beef, with a few vegetables perhaps, and covered with mash potato, it is Shepherd's Pie, and I'm one of the biggest pedants around.

I don't make Shepherd's Pie that often, although it is definitely a favourite of mine. I'm not sure where I learnt how to make it, although it's like that I got it from my mum. However, the other day I saw one of the super-quick Gordon Ramsay recipes on the 'F-Word' compilation they put on over Christmas, and was interested in his alternative methods to the way I make it. Plus, I thought it would definitely make a nice, warming dish with it feeling like snow will fall at any minute.

There are a lot of things I like about Gordon Ramsay, and probably as much that I dislike about him. I haven't had the opportunity to sample his cooking first hand, but he does make a good TV series and provide welcome entertainment along with his annoying quirks. 'Yes?' Still, looking at the results of his Shepherd's Pie, I thought I might try something similar, although where he used Red Wine, I used Guinness. I'm thinking that next time I might try both together as it was such a good combination in the past, but still, I was very satisfied with the result, although I did probably add a few more ingredients than Gordon Ramsay suggested after careful tasting during cooking.

The main differences between his and my version were that with his, the mince was cooked first with the garlic, without the addition of any oil or anything, then, the grated onion and carrot added once it was lightly browned. I quite like little cubes of carrot and peas in my Shepherd's Pie (although Ramsay didn't even bother adding peas, and so he's obviously a bit of a peasant), but this time, I went with grating the carrot along with the onion just to see how the texture of the finished filling differed. I must say, it was nice, but probably immensely improved because of the peas which I added. Ramsay also stuck a couple of egg yolks into his mash, something I've seen other chefs do also, but have no idea why. All the same, I added them myself, just to see if I could work out what the difference was. I'm still not sure, but the mash was good. I pushed the potatoes through my sieve for a change, and the resultant mash was probably the smoothest I've ever made.

Recipe for Guinness Shepherd's Pie (Serves 4)

For the Filling

• 454g Lean Steak Mince
• 2 cloves of Garlic, finely chopped
• 2 large Onions, grated
• 3 large Carrots, grated
• 1 tablespoon Concentrated Tomato Purée
• 1 tablespoon Tomato Ketchup
• 2 tablespoons Worcestershire Sauce
• 1 teaspoon Dijon Mustard
• 2 teaspoons Dried Thyme
• 1 teaspoon Dried Oregano
• 1 Beef Stock Cube
• 1 bottle of Guinness
• 1 cup Peas
• Salt and Fresh Ground Pepper

For the Mash

• 1.5kg Vivaldi Potatoes (or other potatoes suitable for mash)
• 100g Parmesan Cheese
• 25g Butter
• 2 Egg Yolks
• Black Pepper

So, discarding my previous recipes on Shepherd's Pie, take a heavy bottom pan and brown off the Mince at a medium heat. There should be enough fat and liquid still in the mince to let this cook easily without additional oil, etc. Once there is a little liquid in the pan from the Mince, add the Garlic and continue to cook and stir until the mince is lightly browned all over. Then add the Onion and Carrot and continue cook for a further 5 minutes, stirring occasionally. Next add the Tomato Purée, Ketchup, Worcestershire Sauce, Dijon Mustard, Thyme and Oregano and crumble in the Stock Cube. Stir well and cooking for a further few minutes before adding the Bottle of Guinness. The Guinness should help you de-glaze the pan of any burnt pieces of Mince from the bottom. Stir in the peas, then, cover the pan and leave to simmer until nearly all the liquid has disappeared.

While the filling is simmering, peel, boil and drain the potatoes. Mash the potato with the Butter and most of the Parmesan, reserving some to be sprinkled over the top of the Shepherd's Pie before the final cooking in the oven.

Once the filling is nice and thick, with the Onions and Carrot almost completely disintegrated into the Mince, and nearly all the liquid disappeared, put it into the bottom of roasting dish, then leave to cool for about 20 minutes, so that the filling has solidified slightly. Then cover with the Mash Potato, stripe with a fork and put the final layer of Parmesan and Fresh Ground Black Pepper over the top. Put in a preheated 200 degree Celsius oven for about 25 minutes until the top is golden, then serve.

Jhinge Ka Pulao (Spicy Prawns and Rice)

Since discovering the wealth of recipes to be found on the web, especially those published on many of the food blogs I now regularly read, I find that I hardly ever feel to the need to seek out a recipe book. That said, I do like to occasionally flick through one of my few recipe books at the weekend to get ideas for meals. This Christmas, I received another two books, both with good flick-through properties and today, I decided to give one of the recipes I found a try.

My sister got me The Indian Kitchen by Monisha Bharadwaj, a really interesting book, with more emphasis on the ingredients, rather than the recipes themselves. Definitely a nice format for a book of this kind, and with lots of nice photos and illustrations too. There’s more than one ingredient mentioned that I’d never even heard of, and so I decided to make one of the easiest recipes, for which I had all the required spices already, just to be on the safe side. I also added some peas which weren’t in the original recipe.

This really was a quick and easy recipe, and I can definitely see myself making this one fairly often. Still, I’m going to have to go ingredient hunting soon to try out some of the others.

Recipe for Jhinge Ka Pulao (Serves 2)

• 2 tablespoons of Sunflower Oil
• 1 teaspoon Cumin Seeds
• 1 medium Onion, finely chopped
• 4 cloves of Garlic, minced
• Thumb of Ginger, minced
• 200g Uncooked Prawns, shelled and de-veined
• 1 cup of Basmati Rice
• 3 tablespoons of Tomato Ketchup
• 1 teaspoon of Turmeric
• 1 teaspoon of Chili Powder
• 1 teaspoon of Ground Coriander
• Half teaspoon of Salt
• 1.5 cups of Hot Water
• 1 cup of Peas
• 3 tablespoons of Fresh Coriander, finely chopped

Using a heavy bottomed pan (with a lid), heat up the oil, add the Cumin Seeds, and when they begin to pop, add the Onion, Garlic and Ginger. Fry for about 5 minutes until starting to brown. Then add the prawns and cook until translucent. Next put in the rice and stir in until all the rice is shiny. Drop in the powdered spices, salt and Tomato Ketchup and stir in well before adding a little water to help deglaze the pan, then the rest of it. The whole thing should be brought to a simmer, then covered until the rice is cooked and has absorbed the liquid. Stir once or twice using a wooden spoon during this time. Finally, stir in the Fresh Coriander and serve.

Beef Kerala, or maybe just Beef Curry Stew

I had various plans for cooking this weekend, but in the end, I decided I wanted something nice and warming, and with a bit of red meat for a change. Laura was going to come for dinner and didn't want to eat Lamb, so Beef it was. I really liked the Chicken Kerala recipe I made a few weeks ago, so decided to hunt the web for some ideas for a Beef equivalent.

I found a number of slightly different recipes, but which tended to follow the same theme, with one of the common differences between the Beef and Chicken variety being the addition of Black Mustard Seeds and Green Cardamom Pods. Also, none of them seemed to have as much in the way of vegetables, so I decided to add a bit of what I had, in this case, some Fresh Peas, a bit of Cauliflower, Carrots and Potatoes. This is where it tended towards a stew I think. This and the fact that after normal cooking time had completed, and after a little taste, I decided that the beef wasn't anything like as tender as I like it, so I decided to keep slow cooking it in the oven for a couple more hours which worked great.

The resulting dish was definitely a cross between a curry and one of my more traditional stews, but with a very different flavour. Still, it was missing something on the flavour front, but I'm just not sure what, so I will have to have a little of the leftovers later to try and figure it out. The taste was fine, but just something missing.

Recipe for Beef Kerala (Serves 6)

• 900g Casserole Steak (cubed)
• 8 cloves of Garlic (minced)
• 2" piece of Fresh Ginger (grated/minced)
• Half teaspoon of Salt
• Half teaspoon of Black Pepper
• 2 tablespoons of Vegetable Oil
• 4 Green Cardamom Pods (crushed)
• 1 teaspoon Black Mustard Seeds
• 5-6 Curry Leaves
• 3 Green Chillies (sliced)
• 3 Red Onions (sliced)
• 1 teaspoon of Ground Coriander
• 1 teaspoon of Ground Cumin
• 1 teaspoon of Chilli Powder
• Half teaspoon of Ground Turmeric
• 4 Tomatoes (chopped)
• 4 Potatoes (cubed)
• Half Head of Cauliflower (cut into small florets)
• 3 Carrots (julienned)
• 1 Cup Fresh Peas
• 400g Can of Coconut Milk
• 1 Teaspoon Garam Masala

First marinate the Beef in the Ginger, Garlic, Salt and Pepper for about an hour.

Heat up the oil in a heavy pan and add the Cardamom and Mustard Seeds. When they start popping, add in the Curry Leaves, stir for a minute, then the Chilli, stir for a minute, then the Onion and continue to cook until going golden. Put the Coriander, Cumin, Chilli and Turmeric into a small bowl and mix with some hot water to make a thin paste, then add this to the pan and stir well.

Next, add the Beef and continue to stir for about 10 minutes until the beef is browned all over, then throw in the tomatoes and continue to cook for a few minutes. At this point, I added the rest of the vegetables and a cup of hot water, covered, and allowed to cook for about 40 minutes at a simmer. Next add the Coconut Milk and Garam Masala. Stir in and simmer for a further 5 minutes without letting it boil.

At this point, most of the recipes said to serve it, but after finding a fairly tough piece of beef at the top, I decided to put it into a 150 degree Celsius cover for the next few hours and see how it came out. For me, this worked well, and the resulting curry/stew was definitely one to keep you warm in winter, plus I could imagine up a number of variations. I'm pretty sure none of the other recipes added much in the way of vegetables other than the Onion and Chilli, but the tomatoes I added as the Chicken version I'd made had used them, and as I wasn't doing any other vegetable side dishes to go with it, I felt it necessary to add some other vegetables in there.

Definitely a recipe I'm going to make again in future, even if only to see if I can figure out what the missing flavour was, if indeed there was any. I could just have been my imagination.

Thai Turkey Curry and Jasmin Rice

I was going to title this "Thai Red Turkey Curry" due to the Red Curry Paste recipe I used, however, Dave reckoned my paste look nearly a green as the Green Thai Curry Paste which he had bought in Wing Yip. Personally, being slighltly colour blind, I'm probably not a good judge, but mine definitely looked more Red than Green. If anything, I would say that the bought Green Curry Paste was more Red (but I could be wrong).

Either way, Dave decided that it was a Brown Thai Curry, and although he didn't approve of the Cauliflower in it, he did like the Curry, but he still thinks it's a waste of time making your own Paste. Personally, I like making the Paste. It can be made at anytime, just as long as you have the ingredients to hand, and keeps for a month or two in the fridge. The only problem is that although I make enough for 2 or 3 curries at least, I invariable end up having to hand over the leftover Paste to someone who ate some of the curry and wants to make it themselves. Last night was slightly different in that I was cooking at a friend's house, and simply left it behind.

I've made this curry with a variety of variations in the paste and with various ingredients. Turkey steaks were going for a good price, and are supposedly fairly low fat, so this week I figured I'd give them a try again in this curry. I'm not a fan of having Turkey for Christmas Dinner, but I've found that Turkey steaks can be quite versatile for other things.

Recipe for the Red Thai Curry Paste (enought for 2-3 curries)

• 50-60 Dried Bird Eye Red Chillies (whole)
• 1 tablespoon Coriander Seeds (toasted and crushed)
• 1 tablespoon Cumin Seeds (toasted and crushed)
• 3 stalks of Lemon Grass (chopped fine)
• 2" piece of Galangal (or Ginger if not available)
• 8 cloves of Garlic (chopped fine)
• 6 small shallots (chopped fine)
• 2 tablespoons Coriander Root, or white part at base of the stem (chopped fine)
• 6 Kaffir Lime Leaves
• Half teaspoon Turmeric
• 1 tablespoon Fish Sauce
• 1 teaspoon Shrimp Paste

Toast the Coriander Seeds and Cumin Seeds in a dry pan until they start to give off their aromas. Then throw everything into a blender and blend until you have a smooth-ish paste. Decant into a jar of your choosing and store in the fridge for up to 2 months.

Recipe for the Thai Turkey Curry (serves 4)

• 400g Turkey Steak (about 4 steaks, cut into bit-sized pieces)
• 1 Cauliflower (cut into small florets)
• 250g Fine Beans
• 1 Red Pepper
• 1 x 400g can of Coconut Milk
• 1-2 tablespoons Fish Sauce
• 1 tablespoon Palm Sugar
• The juice of half a Lime
• Fresh Coriander to Garnish

In a flat based wok, heat up a couple of tablespoons of oil, then when hot, add a couple of good tablespoons of the Curry Paste and cook until the room completely fills with the aroma of the cooking paste (you might need to remove small children and pets from the room at this point). Next add a little of the Coconut Milk and combine with the paste and keep cooking until the oil starts rising through the Coconut Milk.

Now add the turkey, then cook for about 5 minutes, stirring into the sauce. Add the rest of the Coconut Milk, bring back to the boil, add the vegetables and stir in. Then cover and simmer for about 30-40 minutes. In the last five minutes, add the Fish Sauce, Palm Sugar and Lime Juice a little at a time and taste to get the balance as you want it. Serve with Jasmin Rice and sprinkle with a little chopped Fresh Coriander.

I've found this basic recipe works with a variety of meat and vegetable combinations. I tend to just use whatever looked good in the shop that day. Cauliflower didn't sound particularly Thai sounding, but then it's popular in Indian Curries, it's coming in to season, and I love it, so in it went. Chicken and Bamboo shoots is one of my favourite combinations, but if I've had a chance to get to Wing Yip to pick up some King Prawns, then that is also a nice version (although the Prawns need go in right at the end so that they don't overcook).

Chicken Kerala

I have been craving curry recently. It has been a while since I made a curry of any description, although I have made few spicy soups. When searching around for recipes, I found this one on the BBC website by Manju Malhi which caught my attention, mainly because I had pretty much all the ingredients already to hand, and also because it looked particularly quick and easy to make.

This recipe tasted great, and was extremely easy to do. I tend to do all the preparations before I start cooking, that way I can just empty the various bowls of ingredients in, TV-style, as I'm going along. It means I have more bowls to wash up, but it helps me to not forget any ingredients and make sure things go into the pot when they're supposed to.

Recipe for Chicken Kerala (Serves 3-4)

• 4 tablespoons Groundnut Oil
• 1 Onion, sliced
• 3 Green Chillies, finely chopped, seeds and all
• 2" Root Ginger, finely grated
• 2 cloves of Garlic
• ¼ teaspoon Hot Chilli Powder
• 1 teaspoon Ground Coriander
• ½ teaspoon Ground Turmeric
• ½ teaspoon Salt
• 400g Skinless Chicken Breasts, cut into bite sized pieces
• 2 medium Tomatoes, roughly chopped
• 3-4 Potatos, cut into 3cm cubes
• 330ml Coconut Milk
• pinch of Garam Masala

Heat up 3 tablespoons of the oil in a heavy based pan and saute the Onion and Chilli for a few minutes. Then add the Ginger, Garlic, Chilli Powder, Coriander, Turmeric and Salt and stir into the Onions and once all covered, add the Chicken and fry gently for about 8-10 minutes. If the pan gets too dry and stuff starts to stick to the bottom, add a dash of water. Next add the Tomato and Potato and stir in for another couple of minutes before adding about a third of the Coconut Milk along with about 200ml of boiling water. Leave to simmer for about 6 minutes, then add the remaining Coconut Milk and further simmer for about 10 minutes until the potato and chicken are cooked. Then sprinkle of the pinch of Garam Masala.

I served this with Basmati Rice and garnished with some, maybe, overly browned shallots and curry leaves, however, for the photo, I just stuck a couple of Coriander leaves on top, because the shots with the onion just didn't look as nice.

Lasagne Bolognese

I made my first ever Lasagne only a few months ago, and it was a great success with those who tasted it, although improvements could be made. For one, I think there was too much pasta in the last one. I had some dried Lasagne in the cupboard this time, so decided to give that a try, even though the Lasagne recipe in The Silver Spoon places it firmly in the Fresh Pasta section. The stuff I had claimed that it did not need any pre-preparation, however, this was not the case, and the top layer which was made with this stuff just didn't work properly at all, which was a shame, because the Bechamel topped with a generous amount of Parmesan on the top tasted great. Just slightly spoilt by the hard pieces of pasta underneath.

When talking with friends about making Lasagne over the last week, it seems that everyone has their way of doing it, but you can divide most of them into two camps: those who pre-cook the pasta, then put a layer on the bottom of the dish, and those who don't pre-cook the pasta, and put a layer of Ragu on the bottom. After the way mine went today, I'm definitely going to stick with using Fresh Pasta, slightly pre-cooked and with a layer at the bottom of the dish.

The Ragu was my pretty much standard recipe, i.e. St Paddy's Bolognese but without the Guinness, although the Silver Spoon suggests uses Passata rather than Chopped Tomatoes. I did this last time, but I forgot to get some in this time, so the Chopped Tomatoes had to do. The length of time I cook the Ragu, I doubt it makes much of a difference.

Recipe for the Ragu Alla Bolognese

• 400g Lean Minced Beef
• 200g Pancetta, cubed (Smoked bacon, normal or streaky, can also be used as long as it's cut into small pieces)
• 1-2 tablespoons Olive Oil
• 1 ½ large onions, chopped
• 3 ribs of celery finely diced
• 3 carrots finely diced
• 2 cloves of garlic, crushed
• 1 glass of Red Wine
  
• 1 tablespoon Worcestershire sauce
• 1 x 400g can of Chopped Tomatoes
• 1 tablespoon Concentrated Tomato Puree
• 1 teaspoon Fish Sauce
  
• 1 teaspoon Oregano
• 1 teaspoon Thyme
• ½ teaspoon Hot Chili Powder
• 2 Bay Leaves
• Freshly ground Black Pepper (to taste)

The directions for cooking this are exactly the same as the St Paddy's Bolognese. Like usual, I gave it a good 2 hours of simmering, only because I had to go and get some Milk for the Bechamel Sauce, I did this in my great new combination oven. I also added a little additional Beef Stock so that it wouldn't dry out too much while I was out.

Recipe for the Bechamel Sauce

• 3 Tablespoons Butter
• 3 Tablespoons Plain Flour
• 1.5 Pints of Milk
• Half an Onion
• 6 Black Peppercorns
• Pinch of Freshly Grated Nutmeg
• Salt and Pepper to Taste

First simmer the milk for about 20 minutes with the Onion, Peppercorns and Nutmeg, then strain it through a sieve to remove the bits. Next melt the butter in a pan, add the floor and cook briefly before gradually adding the milk, stirring all the time. Using a whisk later on helps keep the lumps out, but you shouldn't stop stirring until the floor is properly cooked. Add a little Salt and Pepper to taste.


Now, in a greased roasting dish, arrange a layer of Pasta on the bottom of the dish, then spread over a layer of Ragu, more Pasta, layer of Bechamel Sauce with a little Fresh Mozzarella if you wish, then Pasta, Ragu, etc. Keep layering until all the ingredients are used, finishing with a layer of Bechamel Sauce on the top. Next add a good covering of Parmesan Cheese and a little Freshly Ground Black Pepper.

The Lasagne should then be cooked in a pre-heated oven at about 200 degree Celsius for about 30-40 minutes. Let it rest for about 10 minutes before cutting and serving.

Chicken, Bacon and Vegetable Soup

This recipe came about because I had bought 10 very cheap chicken drumsticks, plus had promised I'd bring Rich some soup into the office once I had a flask to bring it in. It possibly wasn't the best soup to take to work in a flask, but it did go down well.

I had simply roasted the Drumsticks in my new combination oven for 30 minutes or so, then stripped the best of the meat off them, and put the remains and bones into a large pan of water with some celery leaves, onion, carrot and bay leaves and simmered for a few hours to make a stock. Half the chicken I used a Pasta Bake, saving the other half for this soup.

I pretty much did exactly what I did with my Leek and Potato Soup Recipe, only adding Celery and more Carrot than I would normally use, plus the Home-Made Stock, Chicken and Bacon. The Bacon was a bit of an afterthought as I discovered a few rashers which needed using up, but it definitely added nicely to the flavour.

Recipe for Chicken, Bacon and Vegetable Soup (Serves 4-6)

• 5 Roasted Chicken Drumsticks (Skin and Bone removed, or equivalent amount of Chicken Breast)
• 4 Thick Rashers of Smoked Bacon (Cut into small pieces)
• 2 Leeks (Chopped)
• 2 Stalks of Celery (Cubbed)
• 3-4 Carrots (Cubbed)
• 2 Potatoes (Cubbed)
• 2 Bay Leaves
• Salt and Black Pepper to Taste
• 1 Pint Chicken Stock
• 0.5 Pint Swiss Marigold Vegetable Bouillon

Melt a little butter in a pan and add the vegetables, keeping the heat low so that they soften without burning. After about 15-20 minutes add the Stock, Chicken, Bacon and Bay Leaves and bring to a simmer. Personally, I like quite a bit of Black Pepper, so I add quite a bit at this time so that it gets time to flavour the soup. Cover and let simmer for about 40 minutes. Taste the soup and season with more Salt and Pepper if necessary.