Wednesday, 2 October 2019

Autumn Salad With Butternut Squash and Beetroot



Salad's aren't just for summer. I made this delicious autumn salad for lunch the other day. It's from the Waitrose recipes website where I often get inspiration for what to cook.


Autumn Salad


Serves: 3

Ingredients

350g butternut squash, cut into 0.5cm slices
2 raw beetroot, peeled and cut into 0.5cm rounds
2 tbsp olive oil
½ tsp ground paprika
1 tbsp cider vinegar
1 tsp maple syrup
Pinch ground allspice
250g pack ready-cooked quinoa
3 tbsp (45g) toasted flaked almonds
Large handful wild rocket
1 essential British Apple

Method

1. Preheat the oven to 200˚C, gas mark 6. Line a baking tray with baking parchment; arrange the squash on one side, with the beetroot on the other. Sprinkle each with ¼ tbsp oil and season, then scatter the paprika over the squash; roast for 25 minutes, turning the vegetables halfway through.
2. Mix the remaining 1½ tbsp oil with the vinegar, maple syrup and allspice; season. Prepare the quinoa according to pack instructions, then place in a bowl and toss through ½ the dressing and 2 tbsp almonds. Toss through the rocket leaves, then spoon onto a large serving plate.
3. Arrange the roasted squash and the beetroot over the quinoa. Halve, core and finely slice the apple just before serving, then scatter over the salad. Spoon over the remaining dressing and scatter with the remaining almonds to finish. Serve immediately.
If you want a really unusual salad bowl in which to serve it, take a look at this!
 
It's a contemporary rustic wooden serving or display bowl carved from the roots of a giant teak tree, sold by Farm and Garden. Get it here: Rustic Bowl

Take a look at these websites for more kitchen information and pictures:
Country Kitchens
Kitchen Gallery
Kitchen Talk

We can email you every time the website is updated. All you have to do is pop your email address in the 'follow by email' link in the panel on the right.

Friday, 20 September 2019

Vegetable Soup With Cheesy Croutons






Autumn is just around the corner and after a lovely summer there's now a decided nip in the air. Time to curl up with a big bowl of warming soup! Here's a lovely recipe from BBC Good Food made with autumn vegetables. The cheesy croutons are well worth the effort but this soup is delicious on its own if you are short of time.

Vegetable Soup With Cheesy Croutons

1 leek, chopped quite small
2 carrots, chopped quite small
1 garlic clove, finely chopped
1 potato, chopped quite small
1 tbsp finely chopped fresh rosemary
½ tsp sugar
410g can chickpea, drained and rinsed
3 tbsp chopped fresh parsley
2 x 400g cans chopped Italian tomato
425ml/¾ pint vegetable stock
For the toasts
8 slices of baguette, cut on the diagonal
1 garlic clove, cut in half
50g edam, finely grated

Put the vegetables into a large saucepan with the garlic, rosemary, stock and sugar. Season well, stir, bring to a simmer and cover. Cook gently for 15 minutes or until the vegetables are just tender.

Preheat the grill to high. Whizz the tomatoes in a food processor or blender until smooth, then tip into the vegetables with the chickpeas and parsley. Gently heat through, stirring now and then.

For the toasts: rub both sides of the bread with the garlic. Grill on one side until golden, turn the bread over, cover with edam and grill until it’s bubbling. Serve at once with the piping hot soup.


If you want to make the creation of soup even easier, take a look at these soup-makers. Here's a 1-litre version, plenty for two or three people  and this one is a family size 1.6 litre. Happy soup-making!


Take a look at these websites for more kitchen information and pictures:
Country Kitchens
Kitchen Gallery
Kitchen Talk

We can email you every time the website is updated. All you have to do is pop your email address in the 'follow by email' link in the panel on the right.

Friday, 9 August 2019

Ratatouille à la Nicoise



I'm not a vegetarian but I often eat a vegetarian meal. This recipe is one I come back to again and again. It's from Jane Grigson’s Vegetable Book. Jane, to my mind, is unsurpassed when it comes to the cooking of vegetables. This is a lovely recipe but I don't always keep strictly to it. You can adapt according to the vegetables you have available. It can be eaten hot or cold.  

Ratatouille à la Nicoise 

Serves 8-10

Ingredients
500g aubergines
500g courgettes 500g
salt
500g tomatoes, skinned
2-3 sweet peppers 2-3
2-3 onions large, sliced
4 tbsp olive oil
2 large cloves garlic, chopped
pepper, sugar, vinegar to taste
¼ tsp coriander seeds, crushed
fresh basil or parsley leaves

Method
Slice the aubergines and courgettes. Put them in a colander, sprinkle with a teaspoon of salt and leave for an hour to drain. Pat them dry with kitchen paper. Chop the tomatoes roughly. Remove the stalks and seeds from the peppers and cut them into strips.

Cook the onion slowly, without browning it, in the olive oil with the garlic. As it softens, add the aubergines and peppers. Cover and simmer for 20 minutes. Put in the tomatoes and courgettes. Season with salt, pepper, and a little sugar and vinegar if the tomatoes lack flavour as they often do. Cook steadily without covering the pan until all wateriness has disappeared – about 50 minutes. Ten minutes before the end, add the coriander. The vegetables should retain a certain identity, so do not crush them to a puree, although they should be stirred vigorously from time to time. Serve hot or cold, sprinkled with basil or parsley.

Jane Grigson's Vegetable Book

 The Daily Mail described this book as, 'A reference bible...inspirational in the way that it opens up new possibilities for vegetables.'

It is the definitive guide to the selection, preparation and cooking of vegetables - from the common potato to the exotic Chinese artichoke. Jane gives tempting, stimulating ideas for side dishes, main courses and even the odd dessert. This marvellous book has become a classic work of reference for good cooks everywhere.

Take a look at these websites for more kitchen information and pictures:
Country Kitchens
Kitchen Gallery
Kitchen Talk

We can email you every time the website is updated. All you have to do is pop your email address in the 'follow by email' link in the panel on the right.

Thursday, 11 July 2019

Scotch Eggs




With the summer holidays here, many of us will be packing up a picnic and heading for the beach or countryside. For a special touch, try making these absolutely delicious scotch eggs.

The scotch egg - created by Fortnum and Mason of Piccadilly in 1738 - is ideal picnic or salad  fare - or with chips and mushy peas if you're staying at home! Homemade scotch eggs are far superior to those rubbery items offered up by the supermarkets and they aren't difficult to make.

Here's a Delia Smith recipe.

Scotch Eggs

Ingredients
4 eggs
1 small egg, beaten
8 ounces top quality sausage meat
2 spring onions, finely chopped
1 teaspoon fresh thyme, finely chopped
3 teaspoons snipped chives
1 tablespoon parsley, finely chopped
1 pinch mace (optional)
seasoned flour, for dusting and coating
toasted breadcrumb
oil, for frying
salt & freshly ground black pepper

Directions
Hard-boil the eggs by covering them in cold water, bringing it to the boil, simmering gently for 9 minutes and cooling them under cold running water.

Next, mix the sausage meat with the spring onions and herbs and season well. Then shell the cooled eggs and coat each one with some seasoned flour.

Divide the sausage meat into four portions and pat each piece out on a floured surface to a shape of roughly 5 x 3 inches (13 x 7.5 cm). Now place an egg in the centre of each piece and carefully gather up the sausage meat to cover the egg completely. Seal the joins well, and smooth and pat into shape all over.

Next, coat them one by one, first in beaten egg and then thoroughly and evenly in the breadcrumbs.
Now heat 1 1/2 inches (4 cm) of oil in a deep frying pan up to a temperature of 350-375 degrees F (180-190 degrees C). (If you don't have a thermometer, you can easily test the temperature by frying a small cube of bread - if it turns golden brown within a minute, the oil is hot enough). Put the eggs into the oil and fry for 6-8 minutes, turning frequently until they have turned a nice brown colour. Drain on crumpled silicone paper (parchment), or paper towels.
Serve warm or cold.

Take a look at these websites for more kitchen information and pictures:
Country Kitchens
Kitchen Gallery
Kitchen Talk

Subscribe to Kitchen Cook and we'll email you every time the website is updated. All you have to do is pop your email address in the 'subscribe' form in the panel on the right.


Thursday, 6 June 2019

Beefburgers




As the evenings warm up, out comes the barbecue. Here is a quick, easy and, more importantly, delicious recipe for homemade beefburgers.

Beefburgers
Makes 4

Ingredients
450g good minced beef
1 small onion, finely diced
quarter teaspoon mixed dried herbs
1 tbsp fresh chopped parsley
1 dessertspoon tomato puree
dash Worcestershire sauce
salt and black pepper
1 egg, beaten
fat or oil for frying
sprinkling of flour

Method
1 Into a large bowl put  minced beef, onion, herbs, tomato puree and Worcestershire sauce. Season with salt and pepper. Combine all the ingredients with a lightly-beaten egg.
2 Divide the mixture into 4. Roll and flatten to a beefburger shape. Roll in a little flour and fry for 4-5 minutes on each side in shallow fat or oil.

Take a look at these websites for more kitchen information and pictures:

Country Kitchens
Kitchen Gallery
Kitchen Talk

We can email you every time the website is updated. All you have to do is pop your email address in the 'follow by email' link in the panel on the right.

Monday, 13 May 2019

Jersey Royal Potatoes


Those delicious Jersey Royal Potatoes are in the shops now. These are grown exclusively on the island of Jersey. With their sweet, summery taste, they are one of the food highlights of the year. Here is a Jamie Oliver recipe which goes brilliantly with lamb dishes. If you have plenty of time, try this six-hour slow roasted lamb shoulder. Superb.

Roasted Jersey Royal Potatoes

Serves 6

Ingredients

1.2 kg Jersey Royal potatoes
1 bulb of garlic, unpeeled
a few sprigs of fresh rosemary
sea salt
freshly ground black pepper
olive oil

Method

Preheat the oven to 190ºC/375ºF/gas 5. Add the potatoes to a medium pan of boiling salted water, reduce the heat to medium and simmer for 10 to 15 minutes, or until cooked through.

Drain and leave to steam dry, then place in medium roasting tray and mash lightly with a potato masher.

Throw in the garlic and rosemary, season with salt and pepper and drizzle with a good lug of olive oil. Place in the hot oven for around 40 minutes, or until crispy and golden. Delicious served with spring lamb and asparagus.



Take a look at these websites for more kitchen information and pictures:
Country Kitchens
Kitchen Gallery
Kitchen Talk

We can email you every time the website is updated. All you have to do is pop your email address in the 'follow by email' link in the panel on the right.

Thursday, 4 April 2019

Mushroom And Walnut Pate


This is a delicious pate, ideal for when those vegan or vegetarian friends visit. Even your carnivorous friends will be impressed!

Mushroom And Walnut Pate
 Ingredients

117g walnuts
1 tablespoon olive oil
1 onion, chopped
6 cloves garlic, minced
227g  button mushrooms, sliced
small handful chopped parsley
2 tablespoon fresh rosemary, chopped
1 teaspoon salt
1/2 teaspoon pepper

Method

1 Toast the walnuts in a large dry frying pan over a medium heat. Shake the pan often as they can burn quickly. As soon as they start browning on the edges remove them from the heat. Remove the walnuts from the pan and allow to cool.

2 Return the pan to the heat and add the olive oil. When hot add the onions and garlic and sauté until the onions soften and turn translucent, about 4 minutes. Add in all the remaining ingredients, the mushrooms, parsley, rosemary, salt, and pepper and sauté until the mushrooms have cooked and reduced in size, another 5 - 8 minutes. If the mushrooms are sticking to the pan you can add a small splash of water to help release them. As the mushrooms cook they will release their own liquid.

3 If your food processor can handle hot food, add the mushrooms to the food processor along with the walnuts. If not, just let the mushrooms and walnuts cool first. Pulse, stopping to scrape the sides as needed until you reach a pâté texture.

4 Press into a container for serving using a spatula to smooth it, and let it chill completely in the fridge before serving.

Salter Digital Scales for accurate measuring

Take a look at these websites for more kitchen information and pictures:
Country Kitchens
Kitchen Gallery
Kitchen Talk

We can email you every time the website is updated. All you have to do is pop your email address in the 'follow by email' link in the panel on the right.