February 2014 Archives
February 27, 2014
There are two kinds of pudding in the world.
The first is pudding we make to impress. We’re talking meringue towers, ice-cream castles, things made with choux pastry.
The other is the sort that you eat from a bowl whilst standing up, alone.
This pudding is the latter.
It’s soft, nourishing and delicately spiced. Proper familiar nursery style comfort, with a nod towards the tropics. The best part is, aside from an the occasional stir, it makes itself.
The real reason I made this the other day is because I was going out. My hangovers have been fucking horrendous of late and my grandma (who is basically an alcoholic) told me to avoid hangover by drinking a glass of milk before departure.
Well I didn’t have any milk. It was 10pm. I did however happen to have all you need for this rice pudding. So there I was, my shiny pants on, full eyeliner, eating rice pudding alone in my tiny kitchen.
For the record, the glass of milk thing does work. This recipe doesn’t (prevent hangover). But it is nice.
Click below for full recipe
February 27, 2014
There are a few fixes I need in my life on a regular basis. One of them is fish and chips.
I have however one big ol’ fish and chip-shaped problem. That is that there are no good chippies near me. I can get top notch tapas, oh yes. Incredible kebab. Resplendent Sunday roasts, and baklava 24/7. But decent fish and chips? Alas, no. Must be because I don’t live in the North.
My salvation comes in the form of this recipe. Cod and Chips in under 15 minutes, it might not be the real McCoy, but it’s a hell of a lot less calories, and it has all the flavours of a fish supper. I have mine with a bit of something green – tenderstem or summit usually -polishes halo-.
Click below for the recipe via Domestic Sluttery
February 20, 2014
There’s a real trend for everything to be open right now.
Open air theatres, open house weekends, open Facebook accounts, open toed shoes, open university, open relationships…
While a little openness goes a long way, too much can make you want to lie down in a dark room with your phone turned off. ￼ I’ve got a recipe that embraces the good parts of being open. Unlock the padlock to the larder, cast off the shackles of time and embrace the open lasagne…
This recipe has a creamy mushroom, chestnut and kale filling. It’s topped with a walnut dukkah which is a lovely mix of toasted nuts, sesame seeds and spices. The dukkah changes the dish from very good to very good with glitter on top.
Since discovering dukkah, I throw it over everything; salads, eggs, soups, pasta. I’d probably throw some in the bath, it’s that good.
The main thing about this method of making lasagne is that it is just so quick and ridiculously easy. All the joy of lasagne, but without the hour and a half in the oven. It also looks real priddy and you can change up the fillings as you please. Hey, what can we say? I’m just really open like that…
FOR THE FULL RECIPE GO HERE sluttery
February 09, 2014
The cooked beetroot that comes in packets is quite often left lurking at the back of the fridge. Poor neglected beetroot. It can be difficult to find a use for it.
This upside down tart sorts this mess right out. I give you…beetroot tart tatin.
You can make this as big as you see fit, you could make a giant one or mini ones. A standard packet of beetroot makes enough for two. You may be one of those people that has the desire to roast your own, which would be really nice.
To make 2 tarts you need:
- 1 packet of cooked beetroot (or 4 cooked beetroot you’ve cooked yourself)
- 200g of puff pastry
- 2 red onions
- 100g goats cheese
- red wine vinegar or balsamic
Pre-heat the oven to 200°C/400°F/Gas6.
- Cut your red onions in half, peel them and slice them finely.
Add a nob of butter to a small pan, melt it, then add your onion and a pinch of salt.
Turn the heat to the lowest setting and let the onions sweat for about 15 minutes, stirring occasionally.
Meanwhile, cut your beetroots in half. Douse a little olive oil on a baking tray, rub it about, then arrange your beetroot cut side up in a clump of four.
- Roll out your puff pastry (100g per tart) into a square.
- Cover the beetroot cluster with the pastry and tuck the edges in.
- Bake for about 20mins, or until the pastry has coloured.
- Now add about half a tbsp of brown sugar and about a teaspoon of red wine vinegar to the onions, cooking for a further 5-10 minutes until they become sticky.
- Let the pastry cool a bit, then inverse the tart with a plate, to expose the underneath.
- Scatter with goats’ cheese and bake for another 5 minutes.
- Et c’est tout!
- Add your onions and you’re done :)
February 08, 2014
The rules for cooking squid are:
either cook it for 1 minute or 1 hour
there are are no other rules
This is a nice stew that takes an hour, and there’s nothing more to it than adding things to the pan and stirring. The squid’s texture turns out nice and soft, no rubberyness. Quite often when you flash fry squid you lose the taste, but this stew brings out the flavour which is faintly salty and almost hammy.
I get my squid in big sack like bags from the oriental supermarket in Elephant. It tends to be cheaper and more exciting to do this.
To feed 4 you need:
- 1kg cleaned squid (de-frosted)
- a handful of kalamata olives
- 2 onions
- 4 cloves of garlic
- 2 peppers
- a bit of chorizo (optional)
- 200ml shitty red wine
- a tin of chopped toms
- a dollop of tomato puree
- a slash of red wine vinegar
- 1 orange
- Set the oven to 140°C/275°F/Gas1.
- Slice your onions and peppers.
- Peel and roughly slice your garlic.
- Cut the chorizo into rough chunks.
- Add a little olive oil to a sturdy iron pan and throw in your chorizo chunks.
- Cook them until they begin to sweat out their orangey juices.
- Then add your onion, pepper and garlic.
- Season with a big pinch of salt and pepper.
- Sweat the vegetables while you chop your squid into rings.
- Add the squid to the pan and stir.
- Add your wine and tomato puree and simmer for about 5 minutes to reduce the liquid by half.
Then add your chopped tomatoes and olives.
- Cover the pan with a lid and place it in the oven for an hour.
- Once it’s out add the vinegar then zest and juice your orange and add squeeze over.
- Scatter with chopped parsley.