Pork meatballs

Enough for 4 people. I froze half of mine for a later meal.

  • 1 large slice of stale bread;Pork_meatballs
  • 1 large portobello mushroom;
  • 1 medium sized onion;
  • 1 clove garlic;
  • 1 small red chilli deseeded;
  • Small bunch of mixed herbs (eg parsley, rosemary & thyme);
  • 500g pork mince;
  • 1 tbsp tomato ketchup;
  • 3 ‘shakes’ of Worcester Sauce;
  • Black pepper;
  • 3 tsp tahini;
  • Oil;
  • Plain flour.

Finely chop the bread, mushroom, onion, garlic, chilli and herbs (I used my Cuisinart Mini-Processor).

Thoroughly mix the chopped ingredients with the pork in a large bowl. Mix in the ketchup, Worcester Sauce and black pepper.

In small bowl, gradually combine a small quantity of cold water with the tahini, until it becomes slightly runny. Thoroughly mix this into the pork mixture.

Using a plate of flour, take ping-pong ball sized piece of the mixture in your floured hands, and roll in the flour until ball shaped. Place on a flour tray. I made made 24 meatballs from this mixture.

Oil a baking sheet and place the balls on it, brushing or spraying them with more oil.

Bake at 200C (Gas Mark 6) for about 20 minutes, until they begin to brown.

I served twelve of my meatballs in a pasta bake, made with penne (3 ‘handfuls’ of dried penne (cooked)), 1 quantity of Tomato Sauce, topped with grated cheddar, and cooked in the oven for 20 minutes at 180C (Gas Mark 4). This will feed 2-3 people.

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.

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.

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.

Pea fritters with roast tomatoes and hot smoked salmon

This recipe is my adaptation of a recipe in Waitrose Kitchen magazine of February 2015. Serves 2:

For the roast tomatoes:

  • 8 small tomatoes (halved)Pea_Pancakes
  • Leaves from 2 thyme sprigs
  • 1 clove garlic (crushed)
  • 1/2 tsp caster sugar
  • 1/2 tsp olive oil
  • 1 tsp lemon juice
  • Black pepper (a few ‘turns’)

For the fritters etc:

  • 100g frozen peas (defrosted – use the cheap peas for this recipe)
  • 2 spring onions
  • Leaves from 6 mint sprigs
  • 1 large egg
  • 4 tbsp milk
  • 70g plain flour
  • 1 rounded tsp baking powder
  • 1 tbsp oil (for cooking)
  • 150g pack of kiln roasted salmon (flaked)
  • Soured cream

Place the tomatoes halves, cut side up, on a baking sheet lined with silicone paper. Shake together the thyme, garlic, sugar, oil, lemon juice and black pepper, in a small jar, and drizzle over the tomatoes. Roast at 200C (Gas Mark 6) for 20 to 25 minutes, until they start to char.

Heat the oil in a large non-stick frying pan.

Place the peas, onions, mint, egg and milk in a food processor, and process until smooth.

Sift together the flour and the baking powder. Add this to the food processor. Once the mixture is smooth, spoon it into the frying pan to make 4 even fritters. Cook over a medium heat (2 minutes either side) until golden.

Serve with the tomatoes and the flaked salmon, with a dollop of soured cream.

Jambalaya

jambalya

Jambalaya is a fairly quick one-pot Cajun rice dish. This version is based on a recipe from the Hairy Bikers. Enough for 3:

  • Chicken thighs (boned and cut into smallish chunks
  • 40g cooking chorizo (thinly sliced)
  • 1 tbsp olive oil
  • 1 small onion (thinly sliced)
  • 2 celery sticks (sliced 1cm thick)
  • 1 green pepper (cored, deseeded and cut into rough 2cm chunks)
  • 2 large ripe tomatoes
  • 1 clove garlic (crushed/finely chopped)
  • 1 heaped tsp paprika
  • A dash of cayenne pepper
  • 1 tbsp fresh thyme leaves
  • 1 tbsp fresh oregano (chopped)
  • 1 bay leaf
  • 90g brown rice
  • 200ml chicken stock
  • 1 courgette (cut into chunks), so other equivalent green vegetable(s)
  • 40g peeled uncooked king prawns (defrosted)
  • 2 spring onions (sliced)
  • Lemon juice & black pepper to taste

Heat the oil in a large heavy bottomed pan. Fry the chicken over a medium heat until it starts to brown. Add the chorizo and stir-fry for another minute. Remove the chicken and chorizo from the pan.

Stir in the onion, celery and green pepper, and cook very gently for about 10 minutes.

Meanwhile, skin the tomatoes, cut into quarters and remove the seeds (save the liquid from the tomatoes by rubbing the seeds though a sieve, and reserve together with any other accumulated tomato liquid on the chopping board). Roughly chop the tomatoes flesh.

Stir the garlic, paprika, cayenne, thyme, oregano, and bay leaf into the onion, celery and green pepper mixture. Cook for about 1 minute. Add the tomatoes and the reserved liquid and cook over a moderate heat for about 5 minutes, stirring occasionally, until the tomatoes have softened.

Return the chicken and chorizo to the pan, stir in the rice, and cook gently for 1 minute. Pour over the stock and cook for about 20 minutes (stir occasionally, and if the rice is drying out add more water or stock) until the rice is just cooked.

Stir in the prawns and spring onions and cook for a further 2 minutes, or until the prawns are cooked. Serve.