Saturday, 31 March 2012

Trying to get to grips with the iPad.

Well, I have been flat out ,having friends found here, or else going out for the past eleven consequtive days. So what's been on the menu?
More chicken and leak pie made with filo pastry, a duck, spicy sausage and tomato and white bean casserole(this before it became so unseasonably warm).Various interesting salads,especially a BEETROOT, SWEET POTATO AND SMOKED MACKAREL SALAD. made with roasted vegetables, some red onion added to the mix, some limejuice and then the whole lot tossed in a horseradish and cream sauce while it was still warm.
Served with some rocket leaves for colour.

Lots of red fruits, mangoes, pineapple for dessert, home made breads,made with a flour that had seeds in the mix, but to my taste ,somewhat heavy.
lots of Easter biscuits,
Recipe below.
250grammes of plain flour
175grammes if butter
150 grammes of caster sugar
4-5drops of oil of Cassia(more if you
I've a stronger taste)
1egg,well beaten
100 grammes of currants.

cream the butter and sugar till it is pale,then add the oil to the egg,and mix them into the sugar and butter.
Add the flour, and then the currants.
This will make a VETY SOFT dough.

Take a quarter of the mixture at a time ,and roll out ,using plenty of flour,you need the biscuits to be the thickness of a pound coin.
Place the m onto a baking sheet,using a fluted citter.
Chill in the fridge for 30 minutes,and then bake in a hot oven. 180 degrees,for 12 to 15 minutes, but watch them carefully ,as they burn when you take your eye off them

This amount should make around two dozen biscuits. They won't last long.....

Tuesday, 20 March 2012

New iPad,so trying to find my way round it!

Having a. New machine to write on is qiuite a challenge. I still haven't worked out how I put photos onto it, but I'll get there soon.
I made a great chicken and leek pie last week, using fill pastry. Rather than shortcrust
Tomorrow I'm doing a fish pie, using salmon, seabream, cod and smoked haddock ,in a slightly cheesey sauce and with spinach leaves added to the sauce. mashed potato with lots of chives,a salad, and then sliced strawberries and mango,as one of my friends has given up puddings(except for fruit)for Lent.
In the evening, 2 more friends come for supper,where we will have braised pork with of onions and red cabbage,probably with some carrots for colour.
I might try to concoct some Filo baskets with smoked salmon,cream and egg yolks,they would be nice made in muffin cases.we will see.
Apologies for no pictures, but hope that you understand!

Sunday, 4 March 2012

Busy cooking on Saturday.

I have been busy nearly all day yesterday, as I had a friend for lunch and another for supper.
I want to share the recipe for venison which I cooked in the evening


800 grms of leg steak
2 onions and 3 cloves of garlic chopped
2 carrots ,2 sticks of celery and half a bulb of fennel roughly chopped, bay leaves, thyme, sage leaves,a aprig of rosemary ,plus some parsley and finally  3 extra cloves of garlic , some choped parsley and basil to be added later.
Red wine and olive oil for the marinade,
Half a pint of game stock or beef stock ,plus pepper and salt.
A handful of sultanas, some pine nuts and some choped candied orange peel , 4 squares of dark chocolate and 3 tablespoons of red wine vinegar.  3 Amarreti biscuits crumbled. This is added for the final 10 minutes of cooking .

Cut the steaks into 3 cms pieces and put them plus the vegetables and herbs into a bowl ,and pour  over the marinade so that the meat is covered. Leave for up to 12 hours
 Drain the meat from the marinade and vegetables ,but keep everything , as you will use it to all..

Brown the meat in hot oil,and make sure all pieces are browned all over, then add the onions and garlic. Cook until  they become translucent, and then add all the vegetables,pour over the marinade and bring to a simmer.Add the extra garlic and the chopped herbs and seasoning..
Cover and cook for 1 and a half hours.

In a separate pan , To 8 tablespoons of water add the currants, the pine nuts and the peel, the chocolate ,
 and finally the vinegar.Allow the chocolate to melt, then pour it  into the venison , crumble over the biscuits. Cook for another 10 minutes to allow the flavours to mingle.

I served this with Polenta,to which I added some tomato and basil.

Really good if cooked one day, and served the next.