Stuff yer bake

I made this dish last weekend with the scallops but never got round posting it. I’m still feeling a bit lazy and am knee deep in decorating so I won’t post the recipe yet unless anybody desperately requires it.

The pie was simple enough but a little time consuming making all the various components. I like a smokey flavour to a fish pie, but I couldn’t get any undyed smoked haddock or cod so I plumped for lightly smoked salmon fillets. To the salmon I added some of the scallops and a small handful of raw prawns. I would have also liked to put in some Garden peas but the freezer disappointed me. I put a couple of soft boiled eggs in, then topped it with a simple bay leaf flavoured bechamel sauce and some soft mashed potato. It was really delicious and even more flavoursome when finished it off the next day. It made me wonder why I don’t make them more often. The scallops were lovely and sweet and went so well with the smokiness of the fish. Thanks once again Nick Pledger from Island Seafare Ltd for the delicious scallops. 

Having seen a lot of failed attempts at Chocolate fondant puddings on Celebrity Masterchef this week, I thought I would like to give one a try. I have had shop bought ones before and relished their divine rich taste. To me they are the ultimate of decadent puddings, and the worst things for you always taste the best.

The recipe I followed from the BBC Food page seemed simple enough but I fell at the final hurdle of timings and ended up with a runny, albeit delcious, mess served with orange and vanilla ice cream. I remained undeterred, though, had another go the following night and left them in for a few minutes longer, which was much more successful but still not quite done enough. They still tasted absolutely divine, but I will keep trying until I get the perfect consistency. It’s a hard job, but somebody’s gotta do it!

I bought this months BBC Good Food magazine and was very excited when I came across a recipe for cherry vodka. The other half and I are partial to the odd gin, but haven’t really drunk much vodka for years. I knew I had a bottle in the cupboard that had been untouched for some time, so I thought a revamp of it’s flavourless, colourless contents would be a tremendous idea and in a few weeks time we would be able to able savour it’s luscious sweet flavours in a cocktail or two sat in the sun (hopefully). 

I took 400g of ripe red cherries, slit them, but not completely through and then added them to a saucepan of 200g caster sugar and 150ml of water. The cherries were then heated gently to dissolve the sugar and release the juices, then popped into a large jar and 700ml vodka added. I then sealed the jar, gave it a shake and will now wait patiently for four weeks until it is ready.

One bag of frozen squid is a little much for one person, so as I was on my own this weekend (the other half was living the high life in London for the weekend) I decided to do two different squid dishes, one for Saturday night and one for Sunday night. I had seen a Nigel Slater recipe for squid on TV a few days ago which got me salivating and I thought I’d give it a try. I did my usual trick of just going from memory and not bothering to look up the recipe so I ended up doing it quite differently.

I made up a similar marinade by pounding up zest of one lemon, 2 tsp lemon juice, 1 tbsp thyme leaves, half a small garlic clove, 2 tbsp olive oil, tsp salt and lots of freshly ground pepper in a pestle and mortar. I then cut open about 6 baby squid and scored it as the recipe suggested, dried it thoroughly and fried in olive oil in a very hot pan. It cooked for only a few minutes until slightly golden and then the hot squid was tossed in the marinade. I then put the squid into a bowl with some salad leaves and tomato and tossed them together to coat the leaves and heaped in onto a plate. The other recipe looks good too… maybe I should try it sometime. 

I sometimes struggle to think of something quick, cheap and yet satisfying for an evening meal during the week. This recipe, although I use ‘recipe’ in the broadest sense of the word since it’s more of an assembly with little effort, definitely fits the bill.

I had a block of puff pastry in the freezer so I dug it out of the deep freeze, let it defrost and rolled it into a centimeter thick rectangle. I then gently carved an indent about an inch in from the edge and gave the pastry a brush over with a beaten egg. I layered a couple of handfuls of spinach over the base then topped with sliced red onions, pitted black olives and crumbled feta, then seasoned with salt and freshly ground black pepper and a drizzle of olive oil. The pastry was cooked in a 200 degree centigrade oven for about fifteen to twenty minutes, or when puffed up and golden brown. Cut into generous slices and serve with a lightly dressed green salad.

This is so versatile as you can put pretty much anything onto the puff pastry, like butternut squash, morels, toasted walnuts and goats cheese or tomatoes, basil, mozarella and pine nuts. Get creative and enjoy.

Well not really tropical, but it has been really warm here all of a sudden so, having remembered that I had loads of egg whites in the freezer, I decided to do a tropical tasting pavlova. I tend to use this recipe from the BBC food web site and it works really well, giving a nice marshmallowy meringue. 

After making the meringue and allowing to cool, toast a handful of desiccated coconut in a dry frying pan and leave to cool. Take 250g of mascarpone and the same of yoghurt and put into a bowl. It doesn’t matter what yoghurt, but nothing too thick as the mascarpone is very thick. Add the zest of a lime a couple of tablespoons of icing sugar and about 50ml of dark rum (or malibu would also be nice to give an extra coconut flavour) and mix well. Spread the mixture evenly all over the meringue and top with 1 ripe mango cut into chunks and finally the toasted coconut. Then sit out in the sun with a fork and a large wedge of meringue on your plate.

I have had rather a productive day for a bank holiday, when generally everyone lazes around relishing the fact that it’s another day off the full working week (although I was at work on Sunday so it doesn’t really count for me). I did sleep in just a little but I struggle to get up when it is really humid. It’s been about 20 degrees centigrade here today, which is a big change from just a few weeks ago when we had snow and I don’t think my body has had time to adjust.

First off was a quick trip to the garden centre to try and get my garden sorted for summer. I bought some strawberry plants and some seeds to sow peppers, tomatoes and lettuce and some shrubs for the front garden. I have been a bit lax with the garden this year and it was slowly beginning to look like a poster advertisement for Day of the Triphids. I also had time to squeeze in making a pavlova, which I will post about later. I’m now rewarding my efforts with a glass of wine but sadly it will be my last before my 10k run next Sunday.

I have seen frozen squid in the supermarket on several occasions and since I can’t get any fresh I thought I’d buy some. They were prepared baby squid and I decided they would be very nice pan fried for dinner and served on salad. 

Ingredients 

Around seven prepared baby squid

I bag of salad leaves, eg rocket, spinach, watercress

A handful of black olives, pitted

A handful of cherry tomatoes, halved

olive oil

1 tsp of dried chilli flakes

Half a small clove of garlic, crushed

2 tsp toasted sesame oil

1 tbsp extra virgin olive oil

1 1/2 tsp rock salt

3 tsp freshly ground black pepper

2 tsp soy sauce

2 tsp vinegar 

4 tbsp plain flour

Prepare the salad first by assembling the salad leaves, tomatoes, and olives in a bowl. Make the dressing by putting the garlic, vinegar, soy sauce and freshly ground black pepper into a glass. Add the oils and whisk to combine, set aside. Cut the squid into rings, leaving the tentacles whole and pat them dry. Heat a couple of tbsp of olive oil in a frying pan over a high heat. Mix the flour together with the chilli flakes, salt and pepper and coat the squid with it. Drop the squid into the very hot pan and move it around to get the squid evenly coloured, this should take about four or five minutes and no longer as the squid will become tough. Whisk the salad dressing again to combine, drizzle over the leaves and mix to cover the leaves lightly. Divide between two plates. When the squid is cooked and golden brown take out of the pan, heap on top the leaves and serve immediately. 

Serves two.

I had to use up the harissa and the preserved lemons that I bought for the couscous and having seen a few recipes with harissa smeared on various meats and poultry I plumped for a whole shoulder of lamb (bone in for more flavour). Lamb shoulder is a delicious tender cut of meat and is best slow roasted to render out the fat and let it baste the meat.

I simply trimmed off some of the fat and skin and delved my knife into the flesh to make big gashes all over. I then took about 2 tablespoons of harissa and smeared it all over the meat. The meat was put on a rack and roasted in the oven for about four hours at 150 degrees centigrade. It shouldn’t colour too much but if it does just put some tin foil on top for the last part of the cooking time. When the meat has finished cooking, take it out of the oven and leave to rest for up to thirty minutes, then carve delicious thick slices. Serve with roast potatoes and whatever vegetables you like.

A whole shoulder of lamb is quite a big piece of meat, even for the two of us, so with the leftovers I made couscous. Measure out whatever quantity of couscous you want and put into a bowl. Check the back of the packet of couscous to find out what quantity of liquid you need. Measure out some lamb stock (or use whatever stock you wish) and also put a few strands of saffron into it and a handful of chopped dried apricots to plump up in the liquid. Heat the stock with the apricots to boiling point, pour over the couscous and cover with cling film for about five minutes. Chop up a handful of pistachio nuts, mint, parsley and a couple of preserved lemons. Once the couscous has absorbed all the liquid and is tender, break it up with a fork and drizzle a little olive oil over or add a knob of butter, letting it melt into the grains. Finally heat up the leftover meat fully and add along with all the other chopped ingredients. A quick and easy delicious meal.

I first had this meal cooked for me when I was in Cumbria and I knew I had to do it again. This is no ordinary couscous recipe, it’s spicy, sweet and full of flavour and texture. The list of ingredients is quite comprehensive but each ingredient adds its own dimension to the rich and full flavour and the spices can of course be used again. The recipe is from the Guardian newspaper’s column “The New Vegetarian” by Yotam Ottolenghi, give it a go.

I am struggling to get my act together to write blog posts recently. Maybe it’s just because of the amount of energy that goes into making the cakes and I need a couple of weeks to recharge my batteries after making one. That’s my excuse and I’m sticking to it. So to make amends I will tell you about this dessert I made last weekend.

Last Saturday I saw James Martin making an iced coffee and honeycomb parfait on Saturday Kitchen. I had never made parfait before, but it looked nice so I thought I would give it a go. As usual my inability to stick to anything written down or done for me, i.e a recipe, lead me to make a totally different, but delicious, chocolate and amaretti parfait.

Ingredients

150g dark chocolate

3 free range eggs - separated

150g caster sugar

500ml double cream

50ml Amaretto (optional)

100g Amaretti biscuits

Line a loaf tin with cling film. Lightly Crumble 50g of the amaretti biscuits into the base of the tin. Put the egg yolks and half the sugar in a bowl over some simmering water. Whisk the mixture for about ten minutes until thickened. Remove the bowl and set aside. Melt the chocolate in another bowl over the simmering water with the Amaretto and then add to the egg mixture, stirring to combine. Whisk the egg whites until soft peaks and then add the rest of the sugar to make a raw meringue mixture. Stir this into the chocolate mixture. Finally softly whip the cream and fold this into the chocolate mixture with the other 50g of the amaretti biscuits crumbled lightly. Pour this into the pre-prepared tin and tap to settle out properly. Put in the freezer for about four hours until set. To get the parfait out of the tin, either use a chefs blowtorch around the outside of the tin or sit the tin in warm water for a minute, then simply turn out. Cut into slices and serve.