Stifado

 

Stifado

Stifado is a Greek beef casserole, ideal comfort food for chilly days. It can also be made with rabbit or pork. This version includes potatoes, for a one-pot supper. If you want to sound authentic, stifado is pronounced sti-fa-th-o.

Serves 4 

Ingredients

1kg/2lb 4oz braising beef or beef shin, cut into chunks

3–4 tbsp olive oil

750g/1lb 10oz baby onions, peeled

½ tsp ground allspice

2 heaped tbsp tomato purée

200ml/7fl oz red wine

600ml/21fl oz beef stock

3 tbsp red wine vinegar

5 sprigs fresh thyme

1 bay leaf

1 cinnamon stick

4 cloves

800g/1lb 12oz Cyprus potatoes, or other waxy potatoes, cut into 4cm/1½in chunks

3 ripe tomatoes, roughly chopped

sea salt and freshly ground black pepper

 

Method

Preheat the oven to 150C/130C Fan/Gas 2.

Season the beef. Heat the oil in a large casserole over a medium heat and brown the meat on all sides (in batches if necessary), then remove and set aside. Add the baby onions and fry for about 5 minutes until they begin to soften.

Stir in the allspice and tomato purée and fry for a minute, then add the wine and bring to the boil. Reduce the heat slightly and let the wine bubble for about 5 minutes until reduced by half. Pour in the stock and vinegar, and add the thyme sprigs, bay leaf, cinnamon and cloves.

Add the potatoes and tomatoes and return the beef to the casserole with a generous pinch of salt and pepper. Bring to the boil, then cover with a lid and transfer the casserole to the oven. Cook for 3 hours or until the meat is very tender and falling apart.

Remove the lid and cook, uncovered, for a further 20 minutes. If needed, add a splash of water to ensure it doesn’t dry out. Taste and adjust the seasoning, adding a little more vinegar if you like.

 

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

One-Pot Chicken Pasta

After a busy day at work, I'm sure, like me, many of you are looking for something easy and delicious to cook when you get home. This dish is really tasty and has the benefit of being healthy too.

One Pot Chicken Pasta 

 Ingredients 

1 tbsp extra virgin olive oil 

1 large leek, trimmed, thinly sliced 

2 garlic cloves, thinly sliced 

2 tsp finely grated lemon rind 

175g wholemeal penne pasta 

250g cherry tomatoes, halved 

200g broccoli, cut into small florets 

250g shredded cooked skinless chicken breast 

100g sliced kale 

1 thinly sliced courgette 

20g finely grated parmesan 

Method 

1. Heat the oil in a large non-stick saucepan over medium heat. Cook the leek, stirring, for 5 minutes or until softened. Add the garlic and lemon rind. Cook, stirring, for 1 minute or until aromatic. Add the pasta and 500ml (2 cups) water. Bring to the boil then reduce heat and simmer, stirring occasionally, for 7 minutes. 

2. Add tomato and broccoli to the pan. Stir to combine then cook, stirring occasionally, for 5 minutes or until liquid has evaporated, pasta is al dente and broccoli is just tender. Stir through chicken, kale and zucchini until heated through and kale is wilted. 

3. Serve pasta sprinkled with parmesan. 

 

 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.

Herby Chicken Pot Pie

 

 

Spring is  here and everyone seems full of hope that things are at last getting back  to normal after the covid crisis. To cheer you up even more, here's a fabulous recipe for Herby Chicken Pot Pie via The Good Food website.

Herby Chicken Pot Pie

2 tbsp olive oil , plus a little extra for brushing over the pastry
bunch spring onions , sliced into 3cm pieces
250g frozen spinach
6 ready-cooked chicken thighs (or see tip, below)
350ml hot chicken stock
½ tbsp wholegrain mustard
200g frozen peas
200ml half-fat crème fraîche
½ small bunch tarragon , leaves finely chopped
small bunch parsley , finely chopped
270g pack filo pastry
 

Method
STEP 1
Heat oven to 200C/180C fan/gas 6. Heat the oil in a large, shallow casserole dish on a medium heat. Add the spring onions and fry for 3 mins, then stir through the frozen spinach and cook for 2 mins or until it’s starting to wilt. Remove the skin from the chicken and discard. Shred the chicken off the bone and into the pan, and discard the bones. Stir through the stock and mustard. Bring to a simmer and cook, uncovered, for 5-10 mins.

STEP 2
Stir in the peas, crème fraîche and herbs, then remove from the heat. Scrunch the filo pastry sheets over the mixture, brush with a little oil and bake for 15-20 mins or until golden brown.

 

 

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.

St Patrick's Day Pie

 

 

Even if you're not a vegetarian you may occasionally fancy a tasty vegetable dish.  With St Patrick's Day coming on March 17th, here's the perfect pie from the Vegetarian Society.

St Patrick's Day Pie with Colcannon

.
Serves 4
Ingredients
2 tbsp vegetable oil
1 medium onion, diced
3 cloves garlic, crushed
250g chestnut mushrooms, halved
1 medium carrot, diced
1 stick celery, diced
50g pearl barley, rinsed
60g Puy lentils, rinsed
2 x 400ml can Guinness or vegetarian stout
100ml vegetable stock
dried porcini mushrooms, chopped
1 ⁄ tsp vegetarian gravy granules
Salt and pepper, to taste

Pastry
500g shortcrust pastry
50g plain our, for rolling out
1 free-range egg, beaten, for brushing

Colcannon
500g potatoes, peeled and diced
50g salted butter
2 tbsp semi-skimmed milk
 savoy cabbage, sliced
Salt and pepper, to taste

METHOD
Preheat the oven to 160°C/gas mark 3. 

To make the pies: In a frying pan, heat the oil and sauté the onion over a medium heat until starting to turn golden. Add the garlic and cook for another 2 minutes. Add the mushrooms, carrot and celery. Cook for another 5 minutes. Add the pearl barley and lentils to the pan with the Guinness, vegetable stock and porcini mushrooms. Bring to a simmer and allow to cook gently until the pearl barley has softened.

Mix in the gravy granules and bring to the boil for a few minutes. Check the consistency of the sauce is not too watery and season to taste. At this point, drain off some of the gravy and set aside to use for a gravy at the end.

Roll out the pastry to ½cm thickness. Use a 9 x 6 cm pie ring to cut out four bases and four lids. Roll the base out slightly larger as this must line the insides of the ring. With the spare pieces of pastry make decorations to go on top of the pie lid, such as shamrocks. 

Grease 4 separate 9 x 6cm pie rings with butter.
Place the base inside the pie ring, line with oven-proof clinglm or non-stick baking parchment. Fill with baking beans and bake blind in the oven for 30 minutes. 

Remove the baking beans and clingfilm. Carefully fill the pie with the filling mixture and attach the lid on top. Egg wash the lid and bake for 40 minutes or until the pastry is cooked through and golden.
 

For the Colcannon
In a pan of cold water, add the potatoes and then bring to the boil. Turn down to a simmer until just cooked.

Using a colander, strain the potatoes and return to the pan. Mash them thoroughly for 5 minutes.
Add the butter and milk, then continue to mash for another 5 minutes.

Cook the cabbage in boiling water for 4 minutes and strain. Mix the cabbage into the mash and season to taste.

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

Spiced Root Vegetable Soup

 
 

It's cold; it's dreary. Most of us are locked down and in desperate need of some winter cheer. What better way to warm up a chilly day than with a big bowl of tasty soup.

Here's one made with seasonal winter vegetables, packed full of goodness and easy on the pocket.  So much better and cheaper than bought soups. You can increase the quantities and freeze the leftovers.

Serves 4
 

Ingredients

2 tbsp olive oil
2 onions, finely chopped
2 sweet potatoes, chopped
2 carrots, chopped
2 parsnips, chopped
1 red chilli, roughly chopped
1 tbsp ground cumin
75g dried green lentils
1.3l vegetable stock
425ml milk
100g Greek yogurt or sour cream (optional)
1 tbsp coriander leaves, chopped

Method

1. Heat the olive oil in a large pan. Add the onions and fry for 5 mins until softened. Tip in the remaining veg and cook for another 5 mins, adding the chilli and cumin for final 2 mins.

2. Add the lentils and stock to the pan. Bring to the boil, then lower heat and simmer for 25 mins until veg are tender and lentils are soft. Blitz until smooth with the milk and a little extra water or stock, if necessary. Season, then reheat until piping hot.

3. Ladle into bowls. If desired serve with sour cream or Greek yogurt. Sprinkle of chopped coriander.

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.

Beef Stew And Dumplings

There can be few more heart-warming dishes than beef stew and dumplings on a chilly day. I often use this James Martin recipe which is a real crowd-pleaser. It's simple to cook and absolutely delicious.

Beef Stew And Dumplings

Serves 4

Ingredients

For the beef stew
2 tbsp olive oil
25g/1oz butter
750g/1lb 10oz beef stewing steak, chopped into bite-sized pieces
2 tbsp plain flour
2 garlic cloves, crushed
175g/6oz baby onions, peeled
150g/5oz celery, cut into large chunks
150g/5oz carrots, cut into large chunks
2 leeks, roughly chopped
200g/7oz swede, cut into large chunks
150ml/5fl oz red wine
500ml/18fl oz beef stock
2 fresh bay leaves
3 tbsp fresh thyme leaves
3 tbsp chopped fresh flatleaf parsley
Worcestershire sauce, to taste
1 tbsp balsamic vinegar, or to taste
salt and freshly ground black pepper

For the dumplings
125g/4½oz plain flour, plus extra for dusting
1 tsp baking powder
pinch salt
60g/2½oz suet
water, to make a dough

Method
Preheat the oven to 180C/350F/Gas 4.

For the beef stew, heat the oil and butter in an ovenproof casserole and fry the beef until browned on all sides. Sprinkle over the flour and cook for a further 2-3 minutes. Add the garlic and all the vegetables and fry for 1-2 minutes. Stir in the wine, stock and herbs, saving a little parsley for later, then add the Worcestershire sauce and balsamic vinegar, to taste. Season with salt and freshly ground black pepper. Cover with a lid, transfer to the oven and cook for about two hours, or until the meat is tender.

For the dumplings, sift the flour, baking powder and salt into a bowl. Add the suet and enough water to form a thick dough. With floured hands, roll spoonfuls of the dough into small balls.

After two hours, remove the lid from the stew and place the balls on top of the stew. Cover, return to the oven and cook for a further 20 minutes, or until the dumplings have swollen and are tender. (If you prefer your dumplings with a golden top, leave the lid off when returning to the oven.

To serve, sprinkle with chopped parsley.


If you need a hob to oven casserole pan, this one is perfect. It even has a self-basting lid. Casserole Pan.

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.

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.

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.

Spring Chicken In A Pot

Spring is in the air and here's a lovely recipe for spring chicken in a pot. It's easy to cook, tasty and healthy. It's from the BBC Good Food site, which is full of great recipes, tips and ideas.

Spring Chicken In A Pot

Ingredients
1 tbsp olive oil
1 onion , chopped
500g boneless, skinless chicken thigh
300g small new potato
425ml low-salt vegetable stock (such as Kallo low-salt vegetable stock cubes)
350g broccoli, cut into small florets
350g spring greens, shredded
140g petits pois
bunch spring onion, sliced
2 tbsp pesto

Method
1. Heat the oil in a large, heavy pan. Add the onion, gently fry for 5 mins until softened, add the chicken, then fry until lightly coloured. Add the potatoes, stock and plenty of freshly ground black pepper, then bring to the boil. Cover, then simmer for 30 mins until the potatoes are tender and the chicken is cooked. Can be frozen at this point.

2. Add the broccoli, spring greens, petit pois and spring onions, stir well, then return to the boil. Cover, then cook for 5 mins more, stir in the pesto and heat through.

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.

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.

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.

Lamb Braised in Beaujolais

As the days get chillier, here's a beautiful warming leg of lamb dish. The lamb comes out of the oven melt-in-the-mouth tender and the house is filled with the most mouth-watering aromas.

Lamb Braised in Beaujolais

Gas mark 8, 450ºF (230ºC)

Ingredients
1 leg of lamb, 5-5½ 1b (2.2-2.5 kg)
4 tablespoons olive oil
1 level teaspoon chopped fresh thyme
1 level teaspoon chopped fresh rosemary leaves
1 bottle Beaujolais
8 small carrots, about 8 oz (225 g)
2 turnips, about 8 oz (225 g)
8 small red-skinned potatoes, about 1½ lb (700 g)
4 small parsnips, about 1 lb (450 g)
8 shallots or small onions, about 8 oz (225 g)
3 large garlic cloves, unpeeled
a few fresh thyme sprigs
1 rosemary sprig
1 bay leaf
1 heaped teaspoon redcurrant jelly
salt and black pepper

To garnish:
2 level tablespoons chopped fresh parsley or 1 level tablespoon fresh thyme leaves

Method
1. Pour 3 tablespoons of olive oil into a shallow roasting tray and put it into the oven to pre-heat.

2. Meanwhile scrub the carrots, turnips, and potatoes; top and tail the carrots and turnips, leaving the carrots whole but chopping the turnips (with skins left on) into quarters, and cut the potatoes lengthways into 4 pieces (unpeeled). Now peel the parsnips and cut them into halves; and finally peel the shallots but leave them whole. Dry vegetables thoroughly in a clean tea cloth.

3. Remove the roasting tray and place over a direct medium heat on the hob and spoon the prepared vegetables and the unpeeled garlic into the fat. Turn them over to make sure they are well coated and return the tray to the top shelf of the oven for 25-30 minutes, turning them over half way through.

4. Prepare the lamb by placing it in a roasting tin and rubbing the joint all over with the remaining tablespoon of olive oil, salt and black pepper.

5. Remove vegetables from the oven and set aside. Place the roasting tin with the lamb in the oven, on the highest shelf that will take it, and let it start to roast for 30 minutes or until it has turned a good golden colour. Take the lamb out of the oven, then reduce the temperature to gas mark 3, 325ºF (170ºC) and spoon off any fat to use later.

6. Place the roasting tin over a medium heat on top of the stove, pour in the Beaujolais and baste the meat with it. Then sprinkle with the chopped thyme and rosemary. As soon as the wine begins to bubble, turn off the heat and cover the whole tin with a tent of foil (without it touching the meat). Fold the foil tight under the rim of the tin and replace it in the oven – on the centre shelf this time – and let it continue cooking for 1½ hours.

7. Remove the roasting tin from the oven and once again transfer it to direct heat. Carefully remove the foil and baste the meat well with the wine. Spoon the browned vegetables all around in the wine, season them with salt and black pepper and pop in the sprigs of thyme and rosemary and the bay leaf. When it has come back to simmering point, replace the foil and cook for a further 1½ hours.

8. Remove the meat and vegetables to warmed serving dishes, discarding the sprigs of herbs, then cover to keep warm. Place the roasting tin over direct heat once more and let the sauce reduce. Squeeze the garlic pulp out of the skins into the sauce and whisk this in along with the redcurrant jelly. Taste and season the sauce with salt and black pepper, then pour it into a warm serving jug.

9. Sprinkle the lamb and vegetables with the parsley or thyme and serve.



Here's another recipe for lamb - shoulder of lamb braised for six hours.  Find it 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.

Courgette And Bacon Fritters

I have plenty of courgettes at the moment, thanks to generous friends and family. Here's one recipe that we all love. It's ideal for any meal of the day - serve it at breakfast with a poached egg, for lunch with cold meat and a salad or for dinner as an accompaniment to a variety of meals.

Courgette And Bacon Fritters

(Makes 12)

Ingredients

Olive oil, to fry
8 smoked streaky bacon rashers, finely sliced
175 g (6oz) self-raising flour
175 g (6oz) ricotta cheese
125 ml (4fl oz) milk
2 medium eggs, lightly beaten
2 medium courgettes, trimmed and coarsely grated
50 g (2oz) broccoli florets, finely chopped
4 tbsp freshly chopped chives

Method

Heat a little olive oil in a large non-stick frying pan and cook the bacon until golden and crisp. Set aside.

Put the flour into a large bowl, then mix in the ricotta, milk and eggs to make a smoothish batter. Next lift up handfuls of the grated courgette over the sink and squeeze as hard as you can to get rid of excess moisture then stir into the batter.

Next stir in the broccoli, chives, the cooked bacon (set pan aside to use later) and plenty of seasoning.

Give the pan a wipe, add a little olive oil and return to a low-medium heat. Add large spoonfuls of the batter (spacing apart, cook in batches) - spreading slightly to level. Cook until golden on the bottom (about 4min) then flip and continue to cook for a further 4min or until both sides are golden. Lift on to a plate, cover with foil and keep warm while you cook off the rest of the batter.

* These are freezable. Allow to cool. Stack the fritters, dividing them with squares of baking parchment. Freeze in a freezerproof bag or box for up to 2 months. To serve, reheat in a single layer on baking sheets in an oven preheated to 200°C (180°C fan) mark 6 for 15-20min until piping hot. 


kitchenware







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.

Dauphinoise Potatoes

WE were invited to dinner at the sister-in-law's on Saturday evening - and very nice it was too. Accompanying her main course of pheasant and veggies was a  big dish of dauphinoise potatoes. Delicious.

I always use Delia Smith's recipe; it seems to be foolproof. The better half likes his pretty garlicky so I always add an extra clove.

Dauphinoise Potatoes

Serves 3-4
Pre-heat the oven to gas mark 2, 300°F (150°C)

Ingredients
1 lb (450 g) good-quality potatoes (King Edward or Desirée)
1 small clove garlic, crushed
5 fl oz (150 ml) double cream
5 fl oz (150 ml) milk
freshly grated nutmeg
1 oz (25 g) butter
salt and freshly milled black pepper


Method
First, peel the potatoes and slice them very, very thinly (a wooden mandolin is excellent for this operation, if you have one), then plunge the potato slices into a bowl of cold water and swill them round and round to get rid of some of the starch.

Now dry them very thoroughly in a clean tea cloth. Then in the gratin dish arrange a layer of potato slices, a sprinkling of crushed garlic, pepper and salt and then another layer of potatoes and seasoning. Now mix the cream and milk together, pour it over the potatoes, sprinkle with a little freshly grated nutmeg, then add the butter in flecks over the surface and bake on the highest shelf in the oven for 1½ hours.

 

This recipe is taken from Delia Smith's Complete Illustrated Cookery Course. 

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.

Squash Bolognese

 

 Squash Bolognese

 

IT'S NewYear so my thoughts have turned to dropping a few pounds (OK, lots of pounds!) and getting fit. Have you been watching celebrity chef Tom Kerridge on TV? He lost a massive 12 stone - he was 30 stone to start with - by giving up the booze, cutting the carbs and exercising more. Sounds a sensible regime.

Cutting carbs can be hard if you love your pasta. But I have found one way to do it fairly painlessly. My sister gave me a spiralizer for Christmas and I have been spiralizing everything - better not stand still for too long in my kitchen or you'll end up in a salad!

Spiralized courgettes (courgetti) or butternut squash (boodles) make a perfect base for pasta dishes. If you really can't give up pasta completely, replace half the pasta with courgetti or boodles. You don't have to have a spiralizer - you can use julienne veg or shave ribbons with a peeler.
 
Below is a very simple, low calorie bolognese recipe from Slimming World. Use a mound of spiralized vegetables as a "spaghetti" base. I used boodles which I placed on a baking sheet, drizzled with olive oil, and sprinkled with salt and pepper and a few dried herbs (I used an Italian herb mix). Toss these ingredients, spread them out and bake in the oven for 10 to 12 minutes at 200C.  

Bolognese Sauce

Serves 4
Ingredients
Low calorie cooking spray
2 shallots, finely chopped
2 garlic cloves, crushed
350g lean beef mince (5% fat or less)
225g button mushrooms, thinly sliced
1 x 400g can chopped tomatoes
280ml beef stock
1 level tbsp Worcestershire sauce
Salt and freshly ground black pepper

Method
1. Spray a pan with low calorie cooking spray and cook the shallots and garlic for 2–3 minutes until just softened. Stir in the mince and cook for 2–3 minutes until browned.
2. Stir in the mushrooms and cook for 1 minute. Add the chopped tomatoes, stock and Worcestershire sauce. Season lightly and bring to the boil. Reduce the heat and simmer for about 15
minutes until reduced and thickened. Check the seasoning.

Divide your boodles between four plates and top with the bolognese sauce.


Here's a wonderful spiralizer which has received excellent reviews.

 

More details about this spiralizer HERE.

To take a look at lots more spiralizers, click HERE and put SPIRALIZER in the search box.



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.

Six Hour Slow Roasted Lamb Shoulder

It's spring and how better to celebrate in the kitchen than with a wonderful joint of spring lamb. This recipe by Simmone Logue is not to be rushed and is all the better for it. The lamb is marinated overnight and then takes six hours to cook. The result is an incredibly tender delicious dish.

Six Hour Slow Roasted Lamb Shoulder

with charred red peppers and rosemary gravy

Serves 4-6

Ingredients

1 large carrot, roughly chopped
3 celery stalks, roughly chopped
2 onions, roughly chopped
1 garlic bulb, halved horizontally
5 bay leaves
3 fresh thyme sprigs
2 fresh rosemary sprigs
1 tbsp peppercorns
2 tbsp balsamic vinegar
1 tbsp caster sugar
1.6kg British lamb shoulder, on the bone
500ml red wine
2 tsp sea salt
1 litre fresh chicken stock
½ batch mint pesto

For the charred red peppers
2 red peppers
4 tbsp olive oil
1 garlic clove, sliced
1 fresh rosemary sprig, leaves picked

METHOD

    1. Put the chopped carrot, celery and onions in a large baking dish. Add the garlic, herbs, peppercorns, vinegar and sugar, then mix together. Rest the lamb on top. Pour the wine over the lamb, then add the salt. Cover, then marinate in the fridge overnight, turning once.
    2. The next day, heat the oven to 160°C/140°C fan/gas 4. Pour the stock into the baking dish and turn the lamb again. Cover with baking paper, then a tight layer of foil, and cook for 5½ hours.
    3. When the cooking time is up, remove the lamb from the oven and turn up the temperature to 200°C/ 180°C fan/gas 6. Remove the foil and baking paper, then cook the lamb, skin-side up, for 30 minutes more.
    4. When the lamb is done, remove it from the oven. Strain 1 litre of the cooking juices from the baking dish into a clean saucepan. Skim off the oil from the top, put the pan over a high heat and cook for 20 minutes or until the liquid has reduced by two-thirds, making a rich gravy.
    5. Meanwhile heat the grill to high. Line a baking tray with foil, put the whole red peppers on it and grill, turning now and then, for about 25-30 minutes until the skins have blackened and blistered. Put the peppers in a plastic bag and leave to sweat for 10 minutes, then slip the skins from the flesh, slice the peppers and remove the seeds. Put the peppers in a bowl with the olive oil, garlic and rosemary and gently mix together.
    6. For the lamb, pull the shoulder blade from the joint: it should just slip out. Serve the lamb with the roasted red peppers and gravy.




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.

Beef And Vegetable Casserole

• Take a look at the casserole pot at the bottom of the page

I looked out this morning at a beautiful Devon winter scene with frost turning everything white. My thoughts turned to warming comfort food for the evening and what could be better than a beef and vegetable casserole? I use Red Ruby Devon beef for its flavour and high welfare standards.

This is a perfect BBC GoodFood recipe which delivers on simplicity and taste. It's easy to prepare and the long slow cook allows the beef to become tender and the flavours to develop.

Beef And Vegetable Casserole

Serves 5

Ingredients
   
2 celery, sticks, thickly sliced
1 onion, chopped
2 really big carrots, halved lengthways then very chunkily sliced
5 bay leaf
3 sprigs thyme
1 tbsp vegetable oil
1 tbsp butter
2 tbsp plain flour
2 tbsp tomato purée
2 tbsp Worcestershire sauce
2 beef stock cube, crumbled
850g stewing beef (featherblade or brisket works nicely), cut into nice large chunks

Method

Heat oven to 160C/140C fan/gas 3. Put the kettle on. Put the celery, onion, carrots, bay and 1 thyme sprig in a casserole with 1 tbsp oil and the butter. Soften for 10 mins, then stir in the flour until it doesn’t look dusty anymore, followed by the tomato purée, Worcestershire sauce and beef stock cubes.

Gradually stir in 600ml hot water, then tip in the beef and bring to a gentle simmer. Cover and put in the oven for 2hrs 30 mins, then uncover and cook for 30mins – 1hr more until the meat is really tender and the sauce is thickened.



Casserole Pot

It's handy to have a casserole pot (dutch oven) that goes straight from hob to oven. I have a Greenpan one, which is ideal and so easy to clean. On the left is a similar one from the USA.

     

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.

Three Things To Do With Apples

TWO people have given me apples this week. I made a lovely apple crumble but still had lots left over. A quick trawl of the internet threw up this Youtube video, Three Things To Do With Apples.

Apple and Chilli Jam

First up was Apple and Chilli Jam which looks amazingly quick and easy - and delicious. If  you have no desire to make jam, skip to around 3mins 12secs for a wonderful Pork and Apple Stew. The recipe included cider so, being a good old Devon maid, I used Sam's Cider from Winkleigh Cider.

Pork and Apple Stew

We had the stew for supper last night and it was wonderful and warming on a chilly autumn evening.

Lastly, there was a demo of how to make an Apple and Elderflower Tarte Tatin (beginning at around 7 minutes).  My apples are running out now, but I think I have enough left to give this a go. I hope to impress the relatives when they come round for Sunday lunch!

Apple and Elderflower Tarte Tatin

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.

Paella

My friend, back from a holiday in Valencia in Spain, is a convert to paella. She was looking around for a recipe that packed as much flavour as the dishes she had eaten in Spain. After a bit of trial and error, she came up with this.

Ingredients

Serves: 4

900 ml (1½ pints) fish stock
400 g (14oz) squid
2 tbsp extra virgin olive oil
200 g (7oz) monkfish fillet, cut into bite-sized pieces (or use another firm white fish like pollock, plentiful in the seas around Devon where I live)
2 large garlic cloves, crushed
1 large onion, finely chopped
½ tsp paprika
2 large red peppers, seeded and chopped
250 g (8½ oz) long-grain rice
1 225g can chopped tomatoes
150 g (5½ oz) frozen or fresh peas
12 mussels, scrubbed and beards removed
3 tbsp finely chopped parsley
large pinch of saffron threads
salt and pepper

Method

1. Put the saffron threads in a large, wide, heavy-based pan over a moderate heat and stir constantly until they just begin to give off their aroma. Add the stock and bring to the boil. Remove the pan from the heat, cover and set aside to infuse.
2. To prepare the squid, pull the head, tentacles and insides from the bodies. Discard the head and the hard beak from the base of the tentacles. Pull out the clear quill from the bodies, and discard. Use your fingers to rub the thin grey skin from the bodies, holding them under running water. Slice the bodies into thin strips and chop the tentacles. Set aside.
3. Heat 1 tbsp of the oil in a frying pan. Add the monkfish pieces and quickly fry on all sides until lightly browned. Remove the fish and set aside. Add the remaining 1 tbsp oil to the pan. Add the garlic, onion and paprika and cook over a moderate heat for 2 minutes, stirring occasionally. Stir in the red peppers and continue cooking for about 3 minutes or until the vegetables are softened but not brown.
4. Stir in the rice so all the grains are well coated with oil. Bring the saffron-infused stock to simmering point and add half of it to the rice. Stir, then bring to the boil. Reduce the heat to low and simmer for 5 minutes or until the liquid is almost all absorbed.
5. Add the rice mixture to the stock remaining in the large pan. Gently stir in the tomatoes with their juice, the peas and monkfish pieces. Arrange the mussels on the top. Simmer for about 5 minutes. Very gently stir in the squid, then simmer for a further 15 minutes or until the rice is tender and all the liquid has been absorbed. Season with salt and pepper to taste.
6. Remove the pan from the heat, cover and leave to stand for 5 minutes. Discard any mussels that have not opened. Sprinkle the top of the paella with the parsley and serve.

Paella is best cooked in a proper paella pan (but it's not essential). Here's one that has good reviews:
World of Flavours Mediterranean Non-Stick 46cm Paella Pan




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.

Gratin of Chard and New Potatoes

My lovely neighbour, who is a brilliant gardener, dropped in a big bag of chard yesterday.  I love chard but it's not widely available in my neck of the woods so this was a real treat. Young leaves can be eaten raw in salads but the bigger leaves are tough before they are cooked.

My brother had given me some new potatoes so I rustled up this tasty Sophie Grigson recipe.

Gratin of Chard and New Potatoes

Ingredients

5 tbsp olive oil, plus extra for greasing450g/1lb ruby or Swiss chard, stems and broad ribs cut into 1cm/½in pieces, leaves finely sliced
salt and freshly ground black pepper
60g/2oz black olives, stones removed2 canned anchovy fillets, chopped
2 sun-dried tomatoes, chopped
½ tbsp capers, rinsed and drained
1 tbsp chopped fresh parsley
400g/14oz new potatoes, scrubbed, boiled until just tender, drained and sliced
60g/2oz gruyère cheese, grated
30g/1oz parmesan, freshly grated

Method

Preheat the oven to 190C/375F/Gas 5.

Heat two tablespoons of the olive oil in a wide, lidded pan and add the chopped chard ribs. Stir, then cover and cook over a low heat for four minutes, stirring occasionally.

Add the leaves, stir, then cover again and cook for a further five minutes, or until just tender. Season with salt and freshly ground black pepper and set aside.

Place the olives, anchovies, sun-dried tomatoes, capers, parsley and two tablespoons of olive oil into a food processor and blend to make a smooth paste.

Lightly oil a 30cm/12in ovenproof dish. Place a layer of the chard, along with any cooking juices, and a layer of the cooked potatoes into the dish. Spread a little of the olive paste over the chard and potatoes and season with freshly ground black pepper. Continue to layer up the chard and potato, spreading more of the olive paste between each layer and finishing with a layer of chard.

Mix the gruyère and parmesan in a bowl and sprinkle over the top of the gratin. Drizzle over the remaining tablespoon of olive oil.

Transfer to the oven and bake for about 25-30 minutes, until the cheese is browned and bubbling. Serve hot or warm.

There are lots more delicious Sophie Grigson recipes here.


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 'follow by email' form in the panel on the right.