Wednesday, 6 February 2019

Celeriac Potato Pancakes







Celeriac is in season at the moment. This under-rated vegetable that has a mild celery and aniseed flavour. It is lovely made into a soup or used in coleslaw. The recipe here (adapted from a recipe on www.seriouseats.com) is for a potato pancake that goes beautifully with most meats. I like to serve it with pork and a dollop of apple sauce. If using as a vegetable, it can be roasted, boiled and mashed or steamed.

Celeriac Potato Pancakes

Ingredients
1 small onion, diced
1 clove of garlic, minced
1 tablespoon of olive oil, plus 2 tablespoons
1 celery root (celeriac), trimmed and peeled, and then quartered
4 Yukon Gold potatoes, peeled, and halved longwise
2 tablespoons chopped fresh flat leaf parsley
1 egg
Salt and pepper

Method
1. Heat 1 tablespoon of olive oil in a large sauté pan over medium heat. Add the diced onion, and season with salt and pepper. After 2 minutes, add the minced garlic. Sauté another 5 minutes until the onion is translucent and soft, but not golden.

2. Meanwhile, feed the celeriac and potatoes through the grating attachment of a food processor. Transfer the grated vegetables to a kitchen towel, and ring out as much moisture as possible. Transfer the dry grated potato and celeriac to a bowl, and season with salt, pepper, and parsley, and add the onion and garlic mixture. Mix thoroughly to combine, and distribute the flavorings. Add the egg, and mix again just to combine.

3. Add 2 tablespoons of olive oil to the same pan in which you sautéed the onions and garlic. Press half the potato celeriac mixture into the bottom of the pan, spreading it out all over the bottom. Cook on medium heat for 15 minutes. Then, press a plate over the top of the pancake, and flip the pan so that the pancake then sits on the plate, then slide the pancake raw-side-down into the sauté pan and cook another 15 minutes. Repeat with the other half of the potato-celeriac mixture to make the second pancake.

4. Cut the large potato-celeriac pancakes into wedges.



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.

Tuesday, 22 January 2019

Butter Chicken



Takeaway food can be great but if you're counting the pennies or in a rural area with no convenient takeaway nearby, try a "fakeaway"! You can cook your own versions of  take-out meals that are just as delicious and usually healthier. Here's an easy recipe for Butter Chicken. Look below for recipe books that contain all your favourite meals.


Butter Chicken

Ingredients
500g skinless boneless chicken thighs
For the marinade
1 lemon, juiced
2 tsp ground cumin
2 tsp paprika
1-2 tsp hot chilli powder
200g natural yogurt
For the curry
2 tbsp vegetable oil
1 large onion, chopped
3 garlic cloves, crushed
1 green chilli, deseeded and finely chopped (optional)
thumb-sized piece ginger, grated
1 tsp garam masala
2 tsp ground fenugreek
3 tbsp tomato purée
300ml chicken stock

Method
1 In a medium bowl, mix all the marinade ingredients with some seasoning. Chop the chicken into bite-sized pieces and toss with the marinade. Cover and chill in the fridge for 1 hour or overnight.

2 In a large, heavy saucepan, heat the oil. Add the onion, garlic, green chilli, ginger and some seasoning. Fry on a medium heat for 10 mins or until soft.


3 Add the spices with the tomato purée, cook for a further 2 minutes until fragrant, then add the stock and marinated chicken. Cook for 15 minutes.

4. Add any remaining marinade left in the bowl. Simmer for 5 mins, then sprinkle with the toasted almonds.

Serve with rice. Add naan bread, chutney, coriander and lime wedges, if desired.


Get it here: Fakeaway. Fast Food Made Healthy by Chef Adrian


Get it here: Fakeaway Manual

If you want a takeaway that's not too high in calories, there are some great recipes here:

Get it here: Slimming World's Fakeaways



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.

Saturday, 1 December 2018

Pickled Figs




At Christmas you may be looking at something to serve with all that left over cold turkey. I've found pickled figs to be a delicious accompaniment to all kinds of cold meats, pates, game terrines or cheese.

But it is best left to mature for around four weeks so you will need to be organised to get it ready in time for the festive season.

This recipe is really easy and tasty.

Pickled Figs

Ingredients
500g dried figs
55g to 110 g dark muscavado sugar to taste
320ml red wine vinegar
2 or 3 dried chillies. finely chopped

Method
1. Slice the figs finely, cutting away the hard stems. Place the sugar, vinegar and chillies into a pan with the figs and warm gently stirring until the sugar dissolves.

2. Simmer gently for 3 to 5 minutes to allow the figs to begin to soften. If the mixture is very dry add more vinegar.

3. Allow the pickle to cool a little before putting into sterilised jars (kilner jars are ideal). Cover with vinegar proof seals.

Keep the figs for about four weeks before using them.


Here are some preserving jars, ideal for the pickled figs:  
Get them here:





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, 5 November 2018

Sticky Toffee Apple Pudding






Who doesn't like a lovely sticky toffee pudding? Here's a slight twist on the theme. This comforting pud includes apples and would be ideal for  a Bonfire Night treat.

Sticky Toffee Apple Pudding

Serves 6 to 8 people

Ingredients
85g butter, melted
140g self-raising flour
100g golden caster sugar
1 tbsp baking powder
200ml milk
1 egg, beaten
1 tsp vanilla extract
2 Bramley apples (or other cooking) apples, peeled, cored and sliced
For the topping
140g dark brown sugar
50g pecan, roughly chopped

Method
1 Heat oven to 180C/fan 160C/gas 4. Grease a 2-litre/3½-pint ovenproof dish lightly with butter. Tip the flour, sugar and baking powder, along with a pinch of salt, into a large bowl. Mix together the milk, butter, egg and vanilla extract and stir into the dry ingredients until you get a smooth batter. Arrange the apples in the dish, spoon the batter on top and smooth with a knife until the apples are covered.
2 For the topping, pour 250ml boiling water over the sugar and stir together until smooth. Pour the liquid over the pudding mixture, then scatter over the pecans. Bake for about 40 mins until the pudding has risen and is golden.
3 Use a big spoon to serve the pudding, making sure you get some of the gooey caramel sauce covering the bottom of the dish.

Serve with pouring cream, warm custard or vanilla ice cream



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.

Wednesday, 17 October 2018

Halloween: Graveyard Trifle



Halloween will soon be here. SPOOOOKKKKKKYYYYY!

If you want to impress/frighten your family, have a go at making this Graveyard Trifle. It looks spooktacular and tastes lovely.

This recipe came from via Tesco. There's there's very little actual cooking to be done - but there is a lot of assembling.

Graveyard Trifle

Ingredients
1 x 135g pack lime jelly
green food gel or colouring
425g (14oz) chocolate brownies
125g (4oz) jelly snakes (halved, if long)
500g (1lb) fresh custard
orange food colouring
1/2 x 225g pack soft-baked chocolate cookies
chocolate writing icing
3 rich tea finger biscuits
3 chocolate cornflake clusters
green sugar sand, to decorate (optional) Or can use Green Mini Sugar Balls 

Method
1 Break the jelly into a bowl, add 450ml boiling water and stir until dissolved. Add enough green food colouring to turn the liquid a vivid green; set aside to cool.

2 Crumble the brownies into the base of a glass trifle dish, about 8cm (3in) deep and 18-20cm (7-8in) wide. Press down with the back of a spoon to level the surface. Top with most of the jelly snakes, pushing a few close to the sides of the dish so they can be seen.

3 Put the custard in a bowl and stir in enough orange food colouring to turn it a pale tangerine. Pour it over the snake and brownie layer and spread level. Chill for 30 minutes, or until set. Spoon a little of the cooled liquid jelly over the custard layer to create a film-like layer; chill until set.

4 Carefully pour the remaining jelly over the top and return to the fridge for 4 hours, or until set. In a food processor, whizz the cookies to a fine crumb. Sprinkle over the top of the trifle for the 'soil'. Add the remaining jelly snakes, pushing the ends of each into the crumb 'soil' layer.

5 Decorate the rich tea biscuits with the writing icing to make 'RIP' or cross 'headstones' and push them into the trifle, positioning an 'earthy mound' cornflake cluster at the base of each. Sprinkle with a little sugar sand for 'moss', if you like.



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, 28 September 2018

Apple And Vanilla Tart




A friend gave me a big bag of sweet and crisp eating apples. A few have gone into the fruit bowl but I used a few of them to to make a delicious apple and vanilla tart.

Apple And Vanilla Tart
Ingredients
375g pack puff pastry, preferably all-butter
5 large eating apples - Cox's, russets or Elstar
juice of 1 lemon
25g butter, cut into small pieces
3 tsp vanilla sugar or 1 tsp vanilla extract
1 tbsp caster sugar
3 rounded tbsp apricot conserve 

Method
1 Heat oven to 220C/fan 200C/gas 7. Roll out the pastry and trim to a round about 35cm across. Transfer to a baking sheet lined with parchment paper.
2 Peel, core and thinly slice the apples and toss in the lemon juice. Spread over the pastry to within 2cm of the edges. Curl up the edges slightly to stop the juices running off.
3 Dot the top with the butter and sprinkle with vanilla and caster sugar. Bake for 15-20 mins until the apples are tender and the pastry crisp.
4 Warm the conserve and brush over the apples and pastry edge. Serve hot with vanilla ice cream or crème fraîche.



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.

Saturday, 22 September 2018

Seared Salmon with Garlic Lemon Butter Sauce



Seared Salmon with Garlic Lemon Butter Sauce

For a dish so quick and easy to cook, this is quite special. The garlicky, lemony sauce is delicious and ideal for many types of fish that can hold their own with strong flavours.

Serves 4

Ingredients
4 (6 oz) skinless salmon fillets (about 1-inch thick)
Salt and freshly ground black pepper
2 tsp olive oil
2 garlic cloves , minced
2 fl oz chicken stock
2 tbsp fresh lemon juice
3 tbsp + 1 tsp unsalted butter , diced into 1 tbsp pieces
1/2 tsp honey
2 tbsp minced fresh parsley
Lemon slices for garnish

Method
1. Remove salmon fillets from refrigerator and allow to rest at room temperature for 10 minutes.

2. Meanwhile prepare garlic lemon butter sauce: In a small saucepan melt 1 tsp butter over medium heat. Add garlic and saute until lightly golden brown, about 1 - 2 minutes. Pour in chicken stock and lemon juice. Let sauce simmer until it has reduced by half (to about 3 tbsp), about 3 minutes. Stir in butter and honey and whisk until combined, set sauce aside.

3. Dab both sides of salmon dry with paper towels, season both sides with salt and pepper. Heat olive oil in a (heavy) 12-inch non-stick frying pan over medium-high heat. Once oil is shimmering add salmon and cook about 4 minutes on the first side until golden brown on bottom then flip and cook salmon on opposite side until salmon has cooked through, about 2 - 3 minutes longer.

4. Plate salmon (leaving oil in pan) and drizzle each serving generously with butter sauce, sprinkle with parsley and garnish with lemon slices if desired. Serve immediately.

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.