Mushroom strudel

This is based on a recipe in the February 2015 edition of Waitrose Kitchen magazine. For 2 people:

  • 10g dried porcini mushroomsMushroom_Strudel
  • 130ml boiling water
  • 1 tbsp olive oil
  • 1 shallot (or equivalent amount of onion – finely chopped)
  • 130g chestnut mushrooms
  • 1 clove garlic (crushed)
  • Leaves picked from 4 thyme sprigs
  • 1.5 tbsp port
  • 1 tbsp ricotta
  • 4 large leaves of filo pastry
  • Extra olive oil for brushing the pastry
  • 15g grated parmesan
  • 2 tbsp double cream
  • 1 tsp brandy
  • Black pepper to taste

Place the dried porcini in a small bowl, and pour on the boiling water. Cover, and leave to stand for 20 minutes. Then drain and squeeze the porcini, reserving the liquid. Chop the porcini.

Gently heat the oil in a pan, and cook the shallot for 5 minutes. Stir in the mushrooms and the porcini, and cook (covered) over a medium heat for 5 minutes. Stir in the garlic and thyme, and cook for 1 minute. Increase the heat, add the port, and cook until most of the liquid has evaporated. Leave to cool and stir in the ricotta.

Cut the filo pastry sheets in half widthways, and store under a damp cloth.

Layer the sheets of pastry into two lots of four, brushing each sheet with olive oil. Divide the mushroom mixture in half, and arrange each portion on a pile of pastry. Wrap each portion in the pastry, tucking in the edges, and place on a baking tray, so that the edges are underneath. Brush with oil and sprinkle with parmesan.

Cook in the oven at 200C (Gas Mark 6) for about 20 minutes, until golden.

Meanwhile boil the liquid from the porcini until it has reduced by 2/3rds. Stir in the cream and brandy, and heat to just below boiling point, and season with black pepper.

Serve with the porcini sauce.

Green chilli rarebit

Chilli_rarebite1

I also made chilli rarebit with large green chillies.

Enough for 2 people:

  • 2 large green chillies (deseeded and finely sliced)
  • 100g mature cheddar (finely grated)
  • 2 tbsp milk
  • 8 very small slices of rye bread (toasted)
  • Black pepper

Mash the chilli, cheese and milk together with a fork. Spread the mixture evenly over the slices of toast.

Grill until the cheese starts to brown. Dust with black pepper and serve.

Mash with kale and cheese

Kale&Brie_Mash_Tile

This is the ultimate in comfort food. The recipe is based on one from Waitrose Kitchen magazine for March 2015. This is a very simple dish, which can be eaten on its own. But it would also go well with poached eggs or sausages. Enough for 2 people:

  • 100ml milk
  • 3 thyme sprigs
  • 500g potatoes (peeled and cut into 2cm chunks)
  • 2 bay leaves
  • 1 clove of garlic (peeled and thinly sliced)
  • 20g butter
  • black pepper
  • 100g shredded kale (with tough stalks removed)
  • 4 spring onions (cut into 2cm lengths, and split in half lengthways)
  • 50g brie (thinly sliced)
  • 20g cheddar (grated)

Heat the milk, to boiling, with the thyme. Cover, and leave to infuse.

In a saucepan, cover the potatoes, bay leaves and garlic with cold water. Bring to the boil, and simmer until the potatoes are cooked. Drain, remove the bay leaves, and return to the pan. Leave, uncovered, over a very low heat, for about 5 minutes, to dry the potatoes.

Mash together the potatoes, garlic, 10g of butter and the milk (having removed the thyme), and season with black pepper. Keep warm.

Heat the remaining butter in a large pan. Add the kale and spring onions and stir fry for about 3 minutes, until the kale is just about cooked. Stir in the mashed potato and the cheeses.

Serve.

 

Chicken liver paté

Chicken_Liver_Pate_Tile

This is very quick (and also cheap) to make.

  • 1 tbsp olive oil
  • 1 small shallot (finely chopped)
  • 1 clove garlic (crushed)
  • 3 sprigs of thyme (leaves only)
  • 250g chicken livers (veins removed, and roughly chopped)
  • 1 tbsp brandy
  • 45g butter
  • Black pepper

Heat the oil in a heavy bottomed pan. Stir in the shallot and cook gently for 5 minutes. Stir in the garlic and the thyme and cook for a further 2 minutes.

Turn up the heat, add the chicken liver, and stir-fry until cooked through (about 2.5 minutes).

Take off the heat and leave to cool for 10 minutes.

Tip the mixture into a food processor, together with the brandy, 20g of the butter and black pepper. Process until smooth.

Transfer the paté to a shallow dish, and smooth the surface.

Melt the remaining butter and pour over the paté. Allow to cool, before storing in the fridge.

I served mine with soda bread.

Green lentil stew

Lentil_Stew_Tile

I made a large batch of this, which provided:

  • 1 portion with added kale (cooked for 3 minutes in the stew);
  • 2 portions of pancakes (with 4 large pancakes, bechamel sauce, and grated parmesan; baked for about 25 minutes at 180C (Gas Mark 4);
  • 2 portions of ‘shepherds’ pie (with mashed potato); baked for about 25 minutes at 180C (Gas Mark 4).

Ingredients:

  • 2 tbsp oil
  • 1 large onion (chopped)
  • 1 large carrot (chopped)
  • 2 sticks celery (chopped)
  • 1 red pepper (cored, deseeded and chopped)
  • 150g mushrooms (chopped)
  • 2 cloves garlic (crushed)
  • A large pinch of dried oregano
  • 400g tin of chopped tomatoes
  • 120g green lentils
  • 400ml vegi-stock
  • Black pepper to taste

Heat the oil in a large saucepan. Stir in the onion, carrot, celery and red pepper, and cook gently for 10 minutes. Turn up the heat, and stir in the mushrooms and garlic, and stir-cook for two minutes.

Stir in the oregano, tomatoes, lentils and stock. Bring to the boil and simmer for about 40 minutes, until the lentils are cooked. Season with black pepper to taste.

If not all used immediately, allow to cool and store in the fridge (using within the next few days).

Pork and lentils

This is adapted from a Nigel Slater recipe (from Real Food). Great to eat on a cold day. Enough for 2 people:

  • 3 rashers of unsmoked streaky bacon (cut into short, thin strips)NS_Pork&Sausage
  • 250g pork belly (cut into 2 cm cubes)
  • 3 spicy pork sausages
  • 1 onion (roughly chopped)
  • 2 cloves of garlic (crushed)
  • 300ml chicken stock (made with a 1/2 stock cube)
  • 3 sprigs of thyme
  • 1 bayleaf
  • 100g green lentils
  • Black pepper to taste
  • Lemon juice to taste
  • Chopped parsley

Gently cook the bacon in a large saucepan or cast iron casserole. When the fat begins to run, increase the heat and add the pork, stirring occasionally until it begins to brown. Remove the meat, leaving any fat behind (you may need to cook the pork in batches).

Add the sausages to the pan, brown them lightly and remove.

Add the onions and garlic to the pan, and cook very gently for about 10 or more minutes, until they are soft and golden.

Add the sausages, bacon and pork to the pan, together with the stock, the (whole) sprigs of thyme and the bayleaf. Bring to the boil, cover and simmer for 20 minutes.

Add the lentils and simmer for a further 40 minutes, or until both the lentils and pork are cooked.

Season with black pepper and lemon juice and serve sprinkled with chopped parsley.

Green pea soup

This is looks good (it’s a lovely green colour) and is quick to make. Serves 2:

  • 1 tbsp oilPea_soup
  • 1/2 onion (finely sliced)
  • 2 rashers of bacon (thinly sliced – preferably unsmoked)
  • 300g frozen peas
  • 500ml vegetable stock
  • Leaves from 4 sprigs of mint (finely chopped)
  • 2 tbsp double cream
  • Lemon juice and black pepper to taste

Heat the oil in a largish saucepan. Add the bacon and cook (over a medium heat) for 2 minutes. Stir in the onion and cook very gently for 10 minutes.

Add the peas and the stock. Bring to the boil and cook for 3 minutes.

Purée the soup using a hand blender, liquidiser or a food processor. Then add the cream and heat gently to just below boiling point, stirring occasionally.

Stir in the mint, lemon juice and pepper, and serve.