Peruvian - Style Pork Stew

A tasty and reasonably economical stew with a Peruvian flavour. It's very easy to make and is almost a meal in itself.
It works really well with cauliflower in batter (doesn't everything?) but for something a little healthier try steamed broccoli or green beans and some crusty bread.

PERUVIAN - STYLE PORK STEW
Serves 4

INGREDIENTS:
2 fl.oz (60ml) vegetable oil
2 lb (900g) pork fillet, cut into large chunks
2 medium onions, thinly sliced
2 cloves garlic, crushed
1-2 chillies, finely chopped
1 ½ tsp cumin seeds
14 oz can (400g)chopped tomatoes
14 oz can (400g) sweetcorn kernels, drained
6 fl.oz (177ml) orange juice
1 ½ tsp grated orange rind
salt and black pepper
1 lb (450g) sweet potatoes

METHOD:
In a large flameproof casserole heat the oil over a moderate heat.
When hot fry the pork in batches until nicely browned all over. Remove from the pan with a slotted spoon and set aside.
Add the onions, garlic, chillies and cumin seeds to the pan and cook, stirring, for 5 minutes until the onions are soft and translucent but not brown.
Add the tomatoes with their juice, the sweetcorn and the orange juice to the pan.
Bring to the boil then return the pork to the casserole. Reduce the heat, cover and simmer for 30 - 40 minutes until the pork is almost cooked.
Meanwhile steam or boil the sweet potatoes whole and unpeeled for 15 minutes.
Remove from the heat and when cool enough to handle peel and cut into 1in (2.5cm) cubes.
When the pork is almost cooked add the sweet potato. Stir to mix, recover and cook for a further 15 minutes.
Check the seasoning and serve at once.

Thanks for all the fish

Last week we officially became trailer trash.
We've sold our house and bought a 22ft motor home with the intention of driving to Portugal sometime in the next week.

We've been living in the van on a campsite near Halifax, just getting familiar with the workings and trying to decide what we need for the two months we're going to be away.
It's a proper little home from home - in fact it's better than the house we've just sold as it actually has a kitchen!

The house was a renovation project and we sold before we got around to putting in the essentials. The kitchen was basic to say the least. A Belfast sink in a cupboard on the wall and that was it. No cupboards, work surfaces - nada!
I did have a combi oven and a camping ring on which I was frequently surprised at the dishes I could churn out and it has given me a good start in managing with the minimal kitchen necessities.

So although my posts have been a bit sporadic in the last few months and will continue to do so in the coming few months with the help of my trusty dongle I will post whenever I can.

I will be brushing the cobwebs off my travel site Dusty Traveller and will write about our trip whenever possible but in the meantime . . . . ate logo baby (and thanks for all the fish).

Salty 'free from' foods exposed . . . . .

Extract from BBC News site:

People choosing wheat or dairy-free products could be risking their heart health because many are loaded with salt, a study reveals.

Consensus Action on Salt and Health surveyed 71 own-label "free from" products from five leading supermarkets in the UK.

Over half contained more salt than the retailer's standard version of the product. Some had six times as much.
Experts urged consumers to always check the labels.
Less than a third of the "free from" products studied had lower levels of salt than equivalent standard products.

Sainsbury's Free From Jaffa Cakes have 0.67g of salt per 100g, compared with 0.1g of salt per 100g in standard Sainsbury's Jaffa Cakes.
This is more than six times the salt level of the standard version.

Morrison's standard Chocolate Chip Cookies contain 0.5g of salt per 100g, while their Free From version contains 1.5g per 100g - three times as much.

ASDA Free From Double Chocolate Muffins have over three times as much salt as ASDA Double Chocolate Muffins, 1g per 100g as opposed to 0.3g per 100g.

Tesco's Free From Victoria Sponge has more than double the amount of salt as its standard cousin, 1.4g per 100g compared with 0.6g of salt per 100g.

All of the five supermarkets, which included Waitrose, did have some "Free From" foods that fared better than standard products on salt levels.

To read the full story click here

Attention all Vodkaholics!

Smirnoff are taking the phrase ‘ice and a slice’ to a new height by announcing that it will be simultaneously unveiling five huge ice sculptures across the UK on the 11th September celebrating the national launch of two new flavours of vodka; Green Apple Smirnoff and Lime Smirnoff.

Appearing in Glasgow, Edinburgh, Manchester, Liverpool and London, the ice sculptures will recreate iconic landmarks from each of the five major UK cities in the form of scaled-down replicas.

In Glasgow’s Buchannan Galleries, an ice carving of the Armadillo measuring 8 metres by 2.4 metres high will be constructed. The infamous Forth Bridge will be rebuilt on the rooftop of Edinburgh’s Prince’s Street Mall, Manchester’s futuristic Urbis will be reproduced at The Great Northern and Liverpool One will be home to an ice replica of the top of the Liver Building.

Meanwhile coming to the capital’s beautiful Covent Garden piazza will be an ice sculpture of London’s skyline featuring Canary Wharf, Big Ben, Tower Bridge, The London Eye, St. Pauls Cathedral and The Gherkin measuring 10 metres in length and 3 metres in height.

The huge ice blocks for the sculptures will be transported to each location on the 11th September where some of the world’s top ice sculptors, Duncan and Jamie Hamilton, Ben Edson, Jack Hackney and Darren Jackson will shape them into their illustrious designs, incorporating limes, green apples and frozen bottles of Smirnoff flavoured vodka.

You can join in the fun too. . . . .
Not only will Smirnoff be shooting a stop motion video throughout the day to mark the occasion, which will be featured on all online Smirnoff channels but they have also invited all wtrtj's readers to the launch in Covent Garden Piazza where the first 50 readers arriving at the ice sculpture from 6pm and quoting my blogs' name (What’s the recipe today Jim?) will be entered into a prize draw to win Green Apple Smirnoff and Lime Smirnoff take home packs to share with friends.

So make it a date and come and join the fun – but remember, if you want ice and a slice with your drink please get it from the bar!

Spiced Parsnip Shepherds Pie

I was browsing through the mountain of BBC Good Food Mags that I inherited from my mother in law when I found this British classic with an Indian twist.

There are so many variations on this meat and potato dish, not only in the UK but throughout the world.
Australia has its 'Potato pie', in New Zealand they call it "Potato top pie", in the US they have a similar dish called "Cowboy pie" and in the Middle east they have another version called "Siniyet Batata" (potato in a tray), a layered mixture of potatoes, meat and rice.
It is not uncommon to add a little parsnip to the potato topping here in the UK. But the bulk of the topping in this recipe is mainly parsnips with a little potato.
It's easy to make and reasonably economical. It makes a very tasty main course and just needs some buttered cabbage and leeks for a very filling meal.

SPICED PARSNIP SHEPHERDS PIE
Serves 4-6

INGREDIENTS:
2 tbsp vegetable oil
1 large onion, chopped
2 cloves garlic, crushed
small knob ginger, peeled and grated
2 tbsp medium curry powder
1lb 2oz (500g) minced beef or lamb
400g can chopped tomatoes
40z (100g) frozen peas
for the topping:
1lb 5oz (600g) parsnips, peeled
1 large potato, peeled
salt and black pepper
1 green chilli, deseeded and finely chopped
large bunch coriander, chopped
2 tsp turmeric
juice 1 lemon
2oz (50g) butter

METHOD:
First make the sauce. Heat the oil in a medium sized saucepan and fry the onion and garlic gently until soft.
Stir in the ginger and curry powder and fry for one minute more.
Turn up the heat and crumble in the minced meat. Fry, stirring, until browned.
Add the tomatoes, lower the heat and simmer for 20 minutes until thickened.
Preheat the oven to 230C/450F/Gas MK 8.
While the sauce is cooking prepare the topping.
Cut the potato and parsnip in to largish chunks. Steam or boil for 15 – 25 minutes until tender.
Drain, season with salt and black pepper, then mash until smooth. Add the rest of the topping ingredients and mix well.
Stir the peas into the filling then spoon into a medium sized oven proof dish or divide between individual dishes.
Cover completely with the parsnip mash and rough up the top with a fork.
Bake in the oven for 20 minutes, until golden.
Serve immediately.

Chocolate Courgette Tray Cake

Another glut of courgettes this year from my sisters garden and another hunt for something different to make with them. I can't believe just how many fruits three plants can yield and it baffles me how, after checking the them every couple of days, I am still finding courgettes the size of marrows hiding under the leaves - it must be all this rain we've been having!
Last year saw me making courgette and parmesan soup (still my favourite soup although the rest of my family are probably sick to death of it by now) and courgette souffle, this year I decided to add a cake to the list- so now I have a complete courgette menu.

CHOCOLATE COURGETTE TRAY CAKE

INGREDIENTS:
4 oz (112g) butter, softened
4 fl.oz (120ml) sunflower oil
3 ½ (100g) caster sugar
7 oz (200g) soft brown sugar
3 eggs, beaten
4 ½ fl.0z (130ml) milk
12 oz (350g) plain flour
2 tsp baking powder
4 tbsp cocoa
1 lb (450g) courgettes
1 tsp vanilla extract

METHOD:
Preheat the oven to 180C/350F/ Gas MK 4.
Coarsely grate the courgettes into a colander and set aside for 10 minutes. Squeeze as much water as possible from the courgettes and set aside again until ready to use.
Lightly grease a 9 ½ x 12 in (20 x 35cm) baking tray and line the base with baking parchment.
Beat the butter, oil and both sugars together in a large bowl until light and fluffy. Gradually add the eggs, one at a time and then the milk until mixed thoroughly.
Sift the dry ingredients together in another bowl then fold into the mixture.
Squeeze the courgettes again then stir them into the cake mixture with the vanilla extract. Mix well.
Spoon into the prepared tin and bake in the centre of the oven for 35 -45 minutes until the cake is firm.
Remove from the oven and leave to cool in the tin before cutting into squares.

Cheats Chicken and Bacon Terrine

This recipe was passed on to me by my sister. She was having a couple of girlfriends round for a meal and needed a simple starter that could be made in advance.

I think it was a recently published recipe in Somerfield magazine.
I wasn't there for the actual meal but as there was only three of them for dinner and the terrine made four portions I was able to sample it the next day.
I had it for lunch with some melba toast and it was delicious.

CHEATS CHICKEN AND BACON TERRINE
Serves 4

INGREDIENTS:
4 rashers rindless unsmoked streaky bacon
6-7oz (175-200g) chicken breast, cooked
6 oz (170g) brussels and garlic pate
2 tbsp fresh parsley, finely chopped
black pepper to taste

METHOD:
Snip the bacon finely and fry over a medium heat until the fat starts to run. Increase the heat and continue to fry until lightly coloured but not crisp.
Place the pate in a large bowl and soften with a wooden spatula. Remove the bacon from the pan and set aside to cool a little. Pour any bacon fat from the pan into the pate, mixing in well.
Shred the chicken finely and fold into the pate with the bacon and parsley.
Season to taste with black pepper.
Pack into a small serving dish or individual ramekins.
Cover and chill for 30 minutes before serving.

Fruity Chocolate Bread Pudding

The Art of Cookery, Made Plain and Easy, Hannah Glasse [1747] . . . .
"Cut off all the crust of a Penny white loaf and slice it thin into a quart of new milk, set it over a chafingdish of coals, till the bread has soaked up all the milk, then put in a piece of sweet butter, stir it round, let it stand till cold, or you may boil your milk, and pour over your bread, and cover it up close, does full as well; then take the Yolks of six eggs, the whites of three, and beat them up, with a little rosewater, and nutmeg, a little salt, and sugar, and if you choose it, mix all well together, and boil it half an hour."

To me bread pudding is the ultimate food success story.
Traced as far back as early 11th century and often known as "poor mans pudding" in 13th century England, bread pudding was a way for fugal cooks to use up stale, leftover bread.
It has evolved much over time and is a master of disguise having gained a reputation in the 21st century as a trendy comfort food. Whether a pub lunch or tea at Claridge's you can be sure that bread pudding in some form or other would have been featured at sometime on the menu.
I have tried many variations, using all types of bread from Mexican tortillas to French Brioche but this recipe is definitely one of the best. I used Warburtons fruit bread with orange peal which gave a lovely chocolate orange taste. You only need half the loaf so just pop the other half in the freezer for next time as you will definitely want to make this again.

FRUITY CHOCOLATE BREAD PUDDING
Serves 4

INGREDIENTS:
4 oz (125g) plain chocolate, broken into small pieces
6 medium thick slices of fruit loaf
4 oz (125g) ready-to-eat dried apricots, roughly chopped
¾ pt (450ml) single cream
½ pt (300ml) whole milk
1 tbsp caster sugar
3 medium eggs, lightly beaten
3 tbsp demerara sugar for sprinkling

METHOD:
Preheat the oven to 180C/350F/Gas Mk 4.
Lightly butter a shallow ovenproof dish.
Place the chocolate in a bowl and place over a saucepan of simmering water, until the chocolate has melted and is smooth.
Remove from the heat and set aside to cool until the chocolate thickens slightly.
Spread the chocolate over the bread and leave until almost set. Cut the slices diagonally in half and layer in the in the buttered dish. Scatter with the chopped apricots.
Stir the cream, milk, caster sugar and eggs together until well mixed and carefully pour over the bread and apricots. Set aside for 30 minutes.
Sprinkle with the demerara sugar and place in a roasting pan half filled with boiling water.
Bake in the middle of the oven for 45 minutes, until golden and the custard has set.
Serve hot or cold.

Lemon Roast Chicken Thighs and Potatoes

I got the inspiration for this dish from a recipe for chicken and olives in an old Italian cook book and I have to say I surprised even my self with how well it turned out.
The chicken was wonderfully succulent and the potatoes were really tasty but what surprised me most was the way the juices from the chicken combined with the oil and lemon juice to make a really flavoursome gravy with out being greasy.
It's perfect if you've got a few hungry mouths to feed and want a cheap alternative to a Sunday roast.
Most boned chicken thighs that you buy from the supermarket are skinless so you may have to bone them your self, it's dead easy- just take hold of the bone at one end and scrape away the chicken with a sharp knife cutting under the bone at the bottom, sometimes you have a little piece of cartilage left but just slice it off with the knife.

LEMON ROAST CHICKEN THIGHS AND POTATOES
Serves 6

INGREDIENTS:
1 lb (500g ) pork and apple sausages, skins removed
2 tbsp redcurrant sauce
12 skin-on chicken thighs, boned
2 large onions, thinly sliced
6 large garlic cloves, peeled and thinly sliced
few sprigs thyme
1 large lemon
2 ½ fl.oz (74ml) extra virgin olive oil
2 ½ lb (1.1 k) waxy potatoes, peeled and cut into 1 ½ in (4cm) chunks
salt and black pepper

METHOD:
Mix the sausage meat and redcurrant sauce together in a bowl and divide into 12 portions.
Lay a chicken thigh on a board skin side down, roll a portion of sausage meat into a small sausage shape and place on the fleshy end of the thigh.
Roll the thigh up to enclose the sausage meat and set aside while you stuff the remaining thighs in the same way.
Place the onions in the bottom of a roasting tin large enough to take the chicken thighs and potatoes in one layer.
Scatter with the garlic slices and the thyme sprigs and place the chicken thighs, seam side down, on top.
Peel the rind from the lemon with a sharp knife and cut into julienne strips. Squeeze the lemon juice over the chicken and scatter with the lemon rind.
Cover the dish and set aside for 30 minutes for the flavours to infuse.
Preheat the oven to 200C/400F/Gas Mk 4.
When the chicken is ready to go into the oven drop the potatoes into lightly salted boiling water and simmer for four minutes.
Drain well then tuck around the chicken thighs in the roasting tin.
Season the dish with salt and pepper and drizzle with the olive oil
Roast the chicken in the centre of the oven for 40 – 50 minutes, turning the potatoes occasionally, until the chicken and potatoes are cooked and golden brown and the juices have turned into a thick gravy.
Discard the thyme sprigs and serve immediately.

Raspberry Chocolate Mousse

Not for the faint hearted but definitely for the chocoholics!
This is a rich dessert perfect for a special meal - and luckily in our house every meal is special.
I was a little bit sceptical when I first looked at the recipe as I thought it might turn out too sloppy but adding the frozen raspberries makes the sauce go all gooey and delicious.
It's real easy to make and even easier to eat and definitely one you'll come back to time and time again.

RASPBERRY CHOCOLATE MOUSSE
Serves 4

INGREDIENTS:
12 sponge trifle fingers
juice of 2 oranges
2 tbsp orange liqueur
½ pt (300ml) double cream
6 oz (1275g) plain chocolate, broken into small pieces
8 oz (225g) frozen raspberries
6 tbsp icing sugar
cocoa powder for dusting
for decoration:
fresh raspberries
mint leaves
grate white chocolate

METHOD:
Break the sponge fingers into small pieces and divide between four glass serving dishes.
Mix the orange juice and liqueur together and drizzle evenly over the sponge fingers. Cover the dishes with cling film and refrigerate for 30 minutes.
Just before you’re ready to serve, place the cream and chocolate in a small saucepan and heat gently, stirring, until the chocolate has melted and the mixture is well blended. Remove from the heat and allow to cool a little while you prepare the raspberries.
Roughly crush the frozen raspberries in a food processor or crumble by hand. Stir in the icing sugar until well mixed and there is no trace of white.
Fold the raspberries and sugar into the chocolate mixture and spoon over the sponge fingers.
Lightly dust with the cocoa power and decorate with the fresh raspberries, white chocolate and mint leaves.
Serve immediately.

Beef with Rice and Tomatoes

If you're looking for an easy mid week meal then look no further. This is a simple two pot dish, that doesn't require any accompaniment apart from some nice crusty bread.
You could cook it - up to the point of adding the rice - the night before if you use a flameproof casserole. The next day all you need to do is preheat the oven to 190C/375F/Gas Mk 5, heat the stew on the hob to simmering point, add the rice and pop in the oven. 20 minutes later dinner is served - with the added bonus of very little washing up afterwards!

BEEF WITH RICE AND TOMATOES
Serves 4

INGREDIENTS:
2 oz (56g) rindless streaky bacon, diced
2 tbsp olive oil
2.2 lb (1 kg) stewing steak, cubed
2 medium onions, sliced
8 oz (225g) long grain rice
10 fl.oz (250ml) dry white wine
15 fl.oz (375ml) beef stock
salt and black pepper
2 cloves garlic, crushed
pinch dried thyme, basil and oregano
1 bay leaf
1 lb (450g) ripe tomatoes, seeded and chopped
4 oz (112g) parmesan cheese, grated

METHOD:
Preheat the oven to 170C/325F/Gas Mk 3.
Heat the oil in a large frying pan and fry the bacon until lightly browned. Remove from the pan with a slotted spoon and place in a flameproof, oven to table casserole.
Reheat the oil in the frying pan until and quickly seal the meat in batches, transferring to the casserole as soon as they are brown.
Lower the heat and add the onions to the frying pan. Fry over a moderate heat until softened then transfer to the casserole with a slotted spoon.
Add the rice to the frying pan, adding a splash of oil if necessary, and cook, stirring for 2-3 minutes until opaque. Transfer to a bowl and set aside.
Pour the wine into the frying pan and stir for 1 minute to loosen any sediment then pour into the casserole with the stock.
Place the casserole over a moderate heat, stir in the herbs, bay leaf, garlic and tomatoes and season to taste with the salt and pepper.
Bring the liquid to simmering point, cover and cook in the oven for 1 ½ hrs, until the meat is tender.
Remove from the oven and raise the temperature to 190C/375F/Gas Mk 5.
Stir the rice into the casserole and bring the liquid to simmering point over a moderate heat then transfer to the oven for a further 20 minutes until the rice is cooked and the liquid absorbed.
Remove the bay leaf and sprinkle the parmesan over the top of the meat and rice.
Serve immediately.

Cod Fillets with Caper Sauce

Although this recipe looks and tastes impressive it can be a bit messy when shelling the prawns so make sure you have side plates for the shells and napkins to wipe your fingers on.
The recipe calls for cod but any firm white fish could be used, just make sure the fillets aren't too thick as they will be difficult to roll.
The sauce needs to coat the back of a spoon before adding the cream so add a little more cornflour if necessary. If you feel it is too runny after adding the cream don't panic, just simmer it down gently but keep a close eye on it or else it will separate.

FILETS DE CABILLAUD SAUCE AUX CAPRES
(cod fillets with caper sauce)
Serves 3

INGREDIENTS:
6 small cod fillets, skinned
10 fl.oz (300ml) court bouillon
5 fl.oz dry (150ml) white wine
salt and black pepper
pinch mace or nutmeg
1 ½ tsp cornflour dissolved in 1 tbsp wine
good pinch cayenne pepper
5 fl.oz (150ml) double cream
2 tbsp capers
9 large raw prawns in their shells

METHOD:
Roll up the cod fillets and secure with cocktail sticks.
Place in a large saucepan and pour over the court bouillon and wine.
Season with the salt and pepper and sprinkle in the nutmeg.
Bring the liquid to the boil over a moderate heat. Cover, reduce the heat to low and simmer gently for 10 minutes.
Add the prawns to the pan and continue to cook for a further 3-5 minutes until the fish and shellfish are cooked.
Remove the fillets and prawns from the pan with a slotted spoon. Remove and discard the cocktail sticks and place the fish on a serving dish, cover and keep warm while you make the sauce.
Add the cayenne to the cooking liquid. Raise the heat to high and boil until it’s reduced to 4 fl.oz (118ml).
Lower the heat to moderate and stir in the cornflour. Continue to stir for a minute until the mixture has thickened.
Stir in the cream and capers and continue stirring for 2-3 minutes until heated through.
Arrange the cod in the centre of the serving dish. Pour the sauce over and garnish with the prawns.
Serve immediately.

Serbian Style Lamb Stew

This recipe came under the title of Djuvec but when I checked it out all the other recipes I found for this dish contained rice.
The vegetables varied from recipe to recipe but the three consistent ingredients were the lamb, rice and tomatoes.
I have no idea how authentic this recipe is but it is worthy of being posted in it's own right as it is a very tasty one pot meal that just needs some crusty bread on the side.

SERBIAN STYLE LAMB STEW
Serves 4

INGREDIENTS:
1 tbsp salt
1 tbsp black pepper
1 tbsp paprika
2 lb (900g) boned leg of lamb, cut into 1 in cubes
2 tbsp butter
4 medium onions, thinly sliced
2 cloves garlic, crushed
3 fl.oz (90ml) chicken stock
1 bay leaf
1 tsp dried basil
4 large potatoes, sliced
2 green peppers, seeded and sliced
6 tomatoes, peeled and sliced

METHOD:
Preheat the oven to 180C/350F/Gas Mk 4.
Mix the salt, pepper and paprika together on a plate and roll the cubes of lamb in the mixture until well coated.
Melt the butter in a large frying pan over a moderate heat and fry the lamb for 5-10 minutes until lightly browned.
Transfer the meat from the pan with a slotted spoon and set aside.
Add the onions and garlic to the pan and fry for 6-8 minutes until lightly coloured.
Remove from the pan with a slotted spoon and set aside.
Pour the chicken stock into the pan with the bay leaf and basil and bring to the boil over a high heat. Remove the pan from the heat.
Place half the onion mixture in the bottom of a flameproof casserole. Cover with the potatoes, green pepper slices and tomatoes.
Top with the lamb and then the remaining onion mixture. Pour the chicken stock over the top.
Place the pan on the hob and bring to the boil over a high heat.
Cover and continue to cook in the oven for 1 ¼ hours until the meat and vegetables are tender.
Discard the bay leaf and serve.

Coriander and Lime Potatoes

One of the best meals I tasted when I was traveling around the Yucatan a couple of years ago was in a small cafe on the main street in Tulum.

The cafe was towards the end of the street away from the tourist eateries. Definitely a local restaurant serving local people, a little on the run down side and not the sort of place that most tourists would venture into.
My partner and I, not sure what to order, pointed to a picture on the laminated menu. That was the first time we tried aranchera, a Mexican steak, and it was wonderful.
I later learnt that aranchera is not a dish but a cut of beef and each restaurant has it's own way of preparing it. Although we tried it several times on our travels it was never as good as in that little cafe in Tulum.
The reason I mention this is because in my search for a decent recipe for aranchera I came across this little gem.
It was actually a side dish to an aranchara recipe and I decided to give both a try.
Sad to say the steak was nothing special but the potatoes were definitely worthy of a mention.

CORIANDER AND LIME POTATOES
Serves 3

INGREDIENTS:
3 tbsp olive oil plus a little for drizzling
1 lb (500g )new potatoes, halved lengthways
2 shallots, diced
2 cloves garlic, finely chopped
2 chillies, deseeded and finely chopped
salt and black pepper
juice ½ lime
handful coriander leaves, chopped

METHOD:
Heat 2 tbsp of olive oil in a large frying pan with a lid. Add the potatoes and stir fry over a medium heat for about 5 minutes until lightly coloured.
Add the shallots, garlic and chillies and season with the salt and pepper.
Stir fry for a few minutes until the shallots are translucent.
Add 4 fl.oz (125 ml) water to the pan, cover and cook over a low heat, stirring occasionally, until most of the water is absorbed and the potatoes are cooked.
This should take around 7-10 minutes.
Remove from the heat, stir in the lime juice, coriander and a drizzle of olive oil.
Serve immediately.

The ultimate raspberry ripple ice cream

Smooth, delicious, and packed full of fresh fruit. This is a wicked, refreshing dessert for a hot summers day.
For a version that's kinder to the waistline replace the mascarpone and crème fraiche with a low fat fromage frais.

RASPBERRY RIPPLE ICE CREAM

Serves 4-6

INGREDIENTS:
1 lb 2 oz (500g) raspberries
9 oz caster sugar
½ lb (250g) mascarpone
½ lb (250g) crème fraiche

METHOD:
Put the raspberries into a medium sized saucepan with the sugar and 3 tbsp of water.
Slowly bring to the boil and simmer for 2 minutes.
Puree the raspberries in a blender, clean the pan and strain the puree through a sieve back into the pan, discarding the pips.
Bring the puree to the boil and cook for 8-10 minutes, stirring constantly, to reduce by half.
Set aside to cool but do not place in the fridge as the mixture will harden.
Mix the mascarpone and crème fraiche together in a plastic container.
Whisk in 2/3 of the cold raspberry mixture, cover and freeze for 2 hours, stirring vigorously every 30 minutes.
Add the remaining raspberry puree and stir just enough to make streaks through the mixture.
Freeze over night.

Southern Fried Tilapia

A savoury coating for tilapia that would work well with most white fish fillets.
I served it with Cauliflower Mexicana and Hash Browns which worked really well together.
It also makes a nice snack if you cut the fish into goujons and serve with a dipping sauce or mayonnaise.

SOUTHERN FRIED TILAPIA
Serves 2

INGREDIENTS:
2 tilapia fillets
onion powder
garlic salt
1 egg - beaten
2 tbsp flour
¼ tsp each:
cinnamon
nutmeg
paprika
chilli powder
cumin powder
dried sage
oil for shallow frying

METHOD:
Rinse and pat dry the tilapia fillets and sprinkle with the onion powder and garlic salt.
Mix the flour with the herbs and spices in a shallow dish.
Dip the tilapia in the egg and then in the flour mixture, making sure it is thoroughly coated.
Heat the oil in a frying pan or wok and add the tilapia fish - fry for about 2 minutes, then turn and fry for a further 2 minutes until the fish is cooked through.
Serve immediately.

Gratin of Eggs with Peppers and Chorizo

I'm not quite sure how this tasty lunch from Delia Smith escaped the net.

It's one I cook regularly and yet it was only when a friend of mine in Portugal asked for the recipe I realised it had never been posted.
So this ones for you Cila - Bom apetite.

GRATIN OF EGGS WITH PEPPERS AND CHORIZO
Serves 2

INGREDIENTS:
2 large eggs
1 small red or green pepper, thinly sliced
4 oz (100g) chorizo sausage, skinned and sliced into 1/4 in (5mm)
1 medium onion, peeled and thinly sliced
3 medium tomatoes, skinned, seeded and diced
1 fat clove garlic, finely chopped
1 small red chilli
1 tablespoon olive oil
3 oz (75g) Cheddar cheese, grated
salt and freshly milled black pepper
pinch cayenne pepper

METHOD:
Preheat the oven to gas mark 4, 350°F (180°C).
Heat the olive oil in a large, heavy-based frying pan over a high heat.
When the oil is really hot, add the chorizo pieces, and fry until they are slightly brown at the edges.
Using a slotted spoon, transfer the chorizo from the pan to a plate.
Add the onion and pepper to the pan and fry for about 5-10 minutes until softened and tinged brown at the edges.
Add the tomatoes and garlic and cook for 1 minute more, then return the chorizo to the pan.
Mix everything together well and season with salt and freshly milled black pepper.
Remove the pan from the heat and divide the mixture between the two gratin dishes.
Make a shallow dip in the centre of the mixture and carefully break an egg in each dish, season them with a little salt and pepper and sprinkle them with the grated cheese.
Place the dishes on the baking sheet on the top shelf of the oven to cook for 15-20 minutes (or a little longer, depending on how you like your eggs).
Serve immediately.

A Vegetarian Menu

I had some friends around for dinner last night.
They are fish eating vegetarians but for a change, instead of playing safe and cooking salmon like I usually do when I have fish eating vegetarians round for dinner, I decided to cook something totally veggie.

I'd had this recipe of Delia's knocking around for sometime and decided to go against my golden rule of not experimenting on friends and give it a go.
I wasn't totally reckless, I did back it up with a couple of tried and tested side dishes and on the whole the meal got the thumbs up.

The main thing I found with all of the main course was to not skimp on the spices and fresh coriander, they are, after all, what gives the meal it's flavour - so rule of thumb is don't be shy!

For any of you who want to try the complete meal all the recipes are on this site.

The starter was watermelon and feta salad, followed by chickpea, chilli and coriander cakes, (recipe below), parsnip bubble and squeek with chunky tomato sauce and cauliflower in batter just to add a touch of crunch (and because I love battered cauliflower).
To finish I decided to go with some thing light that I could prepare in advance so I chose bonet, an easy to make Italian chocolate turrine decorated with fresh strawberries.

Because I have limited kitchen facilities it all had to be cooked in stages. I made the terrine first as it takes the longest to cook and then I prepared the mixture for the chickpea cakes so that all I had to do later was shape them, dip them in the egg and flour and fry them.
I made the tomato sauce for reheating and prepared the bubble and squeek up to the final frying stage.

The battered cauliflower and the watermelon starter are both quick dishes but to get a head start I did prepare the melon and I dry fried the pumpkin seeds.

The whole thing ran incredibly smoothly and it is certainly a menu I will use again when I have veggie friends around for a meal.

CHICKPEA, CHILLI AND CORIANDER CAKES
Makes 8

INGREDIENTS:
1 lb (450g) cooked chickpeas
2 small red chillies, deseeded and finely chopped
½ oz (15 g) pack fresh coriander
1 heaped tsp ground coriander
1 heaped tsp ground cumin
2 oz (50 g) butter
1 small onion, peeled and finely chopped
1 small green pepper, deseeded and finely chopped
3 large garlic cloves, peeled and finely chopped
1 level tsp turmeric
3 tbsp plain yoghurt
grated zest 1 lemon
1 dessertspoon lemon juice
salt and freshly ground black pepper
1 large egg, beaten
wholemeal flour or chickpea flour (gram flour) for coating
oil for shallow frying

METHOD:
Put the butter in a saucepan and gently fry the onion and green pepper along with the garlic and
chillies for 5 minutes until they have softened and begun to turn brown.
Stir in the ground spices and turmeric and continue to cook for a further 30 seconds.
Tip the chickpeas into a food processor along with the fresh coriander and pulse until everything is evenly chopped, but not to a purée –the chickpeas should still have some of their texture.
Transfer to a bowl and stir in the softened onions, spices, yoghurt and the lemon zest and juice.
Mix well, taste, and add plenty of seasoning.
Form the mixture into 8 patties.
Coat each one first with beaten egg then toss them in the flour until lightly coated.
Heat a little oil in a frying pan on a high heat and when it's really hot add the cakes, reduce the heat to medium and fry until golden brown on both sides.
Drain well on kitchen paper and serve immediately.

Gado Gado

Apologies for the sporadic posts but once again I'm in the middle of packing up house with another move on the cards.
Luckily most things are still boxed up from the last time so it shouldn't take too long.

We haven't quite decided where we're moving to yet but we've narrowed it down to Leicestershire (my home county) or Portugal. It's a tough one as family ties are pulling me in one direction and the thought of being able to have a small holding somewhere warm is pulling me in the other.
You could say it's a choice between son and sun!

I did manage to get a bit of time in the kitchen last weekend while at my sisters.
We had a family BBQ and I threw together this simple Indonesian salad.

It's great for a cold buffet when there's a few hungry mouths to feed as it's almost a meal in itself.
It looks impressive and it's a handy way of using up small amounts of fresh veg that you have hanging around the salad drawer of the fridge.

Just remember not to actually cook the vegetables, they only need a quick blanch and if you are lucky enough to live near to an oriental supermarket you could garnish the salad with some broken up emping or krupuk - prawn crackers to you and me.

GADO GADO
Serves 8-10

INGREDIENTS:
for the sauce:
1 tbsp vegetable oil
2 cloves garlic, crushed
4 shallots, finely chopped
½ red chilli, Seeds removed, chopped or ¼tsp hot pepper sauce
4 oz (100g) smooth peanut butter
2 tsp brown sugar
1 tbsp tamarind water or 2 tsp lemon juice
8floz (225g)coconut milk
1 tsp dark soy sauce
salt to taste
for the salad:
4 oz (100g) white cabbage, shredded
8 oz (225g) French beans, cut into ½in (1cm) lengths
10 oz carrots, peeled and thinly sliced
6 oz (170g)cauliflower, separated into small florets
5 oz (150g) bean sprouts, washed
1 medium size potato, cooked and sliced
for the garnish:
lettuce leaves
½ cucumber, thinly sliced
2 hard boiled eggs, quartered
crispy fried onions

METHOD:
First make the sauce.
Heat the oil in a small pan and sauté the garlic, onion and chilli pepper until softened.
Add the peanut butter, sugar,tamarind water or lemon juice and coconut milk. Stir in the hot pepper sauce if using and season to taste with the salt.
Heat gently for a few minutes then put the contents of the pan into a blender and process to a smooth sauce.
Cover and set aside.
Blanch the vegetables separately in slightly salted water for 2-3 minutes, except the bean sprouts which only need 1 minute.
After blanching plunge in to cold water to stop them cooking then drain thoroughly.
Arrange the lettuce and watercress around the edge of a serving dish, then layer the vegetables in the centre finishing with the sliced potatoes and cucumber.
Arrange the eggs around the edge.
Drizzle a little of the sauce over the vegetables then scatter the fried onions over the top.
Pour the remaining sauce into a bowl and serve immediately with the salad.

Clafoutis aux Pommes

Any one who's followed this blog may have formed the idea that I might be just a little bit partial to clafouti.

These wonderful French desserts are a delicious mixture of fruit baked in custard that sets into a kind of wobbly, pastryless tart.
I have made them with raspberries, plums and cherries and now apple and I have never yet been disappointed.

CLAFOUTIS AUX POMMES
Serves 6

INGREDIENTS:
1 ½ oz (42g) plus 1 tsp butter
1 ¼ lb (567g) cooking apples, peeled, cored and cut into ¼ in thick slices
3 tbsp brandy
½ tsp grated nutmeg
2 oz (56g) granulated sugar
6 fl.oz (177ml) milk
2 eggs
2 tsp vanilla essence
5 tbsp icing sugar
3 oz (80g) plain flour
small pinch salt

METHOD:
In a large frying pan melt the 1 ½ oz (42g) of butter over a moderate heat.
Add the apple slices and fry for 4-5 minutes until lightly brown but still firm.
Remove the pan from the heat and pour over the brandy, nutmeg and granulated sugar.
Mix gently trying not to break up the apple slices.
Set aside to cool for about 20 minutes.
Preheat the oven to 350F/180C/Gas 4.
Grease a medium sized baking dish with the remaining butter.
Whisk the milk, eggs and vanilla essence together in a large bowl.
Sprinkle in 4 tbsp of the icing sugar and whisk until smooth.
Mix the flour and salt together then add to the milk mixture 1 tbsp at a time,
whisking after each addition until the flour is incorporated and you have a smooth, light batter.
Pour into the greased baking dish and add the apple slices and their liquid, mixing
carefully until well blended.
Bake in the centre of the oven for 50-60 minutes until the centre is set and the top is lightly browned.
Remove from the oven and sprinkle the remaining tbsp of caster sugar over the top.
Serve immediately.