SIMPLE SALAD CROUTONS

Take day old bread, cut into cubes and place on a lightly oiled baking tray. Place into a pre-heated oven at 150c/275-300f/gas mark 1-2 for 25-30 minutes, turn croutons after 15 minutes to ensure even cooking. These are the absolute basic of croutons and will need seasoning and additions of other flavours such as oil or herbs. Use for salads or soups. Croutons can be frozen or stored for a couple of days in an airtight container.

OLIVE OIL CROUTON SALAD WITH BABY PLUM TOMATO AND BASIL

Wickedly tasty salad that can be eaten as a snack or a starter in summer. Food cannot get any simpler than this, although this salad is dry you have a back ground of olive oil from the croutons and enough moisture from the the baby plum tomatoes to make this salad work!

RECIPE;

PER A PERSON - LET YOUR COMMON SENSE PREVAIL IF SERVING MORE THAN ONE AS A STARTER!!

12 olive oil croutons
2 baby plum tomatoes
5 basil leaves torn
1 tbsp of parmesan cheese
1 tsp of lemon
Pinch of sea sal and one good turn of the pepper mill.

Place the croutons and tomatoes in a serving dish/bowl, season with the salt and pepper. Scatter the basil leaves and grated parmesan then add the lemon. Serve!

NOTE;
Croutons can be frozen or stored for a couple of days in an airtight container.

CHILLI CON CARNE

Simple cooking at it's best! No claims here for authenticity, because like a lot of popular dishes there will always be elements of controversy, over origins and correct ingredients. The purist will go for no beans and some no doubt will claim small dice of meat over mince. But this is Britain and we are more concerned with feeding ourselves in this financial crisis, rather than having a petty spat over right wrong and who created. Talking controversy my recipe calls for instant coffee, preferably a rich coffee such as Gold Blend. Although first reactions from people at the mention of coffee in savoury dishes normally hails disbelief but believe me in the right quantities(very little) it gives a wonderful depth of flavour, reminiscent of beef!
Serves 4
RECIPE;
2 tbsp of Veg oil
700-750g beef mince
100g pancetta or bacon
1 x 400g tin of tomatoes
1 tin of red kidney beans (drained and rinsed)
2 tbsp of tomato puree
150 ml of water or beef stock
1 medium onion (fine dice)
2 cloves of garlic (fine dice)
1 green bell pepper (fine dice)
1 long red chilli (de-seeded and finely chopped)
1 tsp of gold blend or similar coffee
1 tsp Worcester sauce
1 tsp of dried oregano
Sea salt and Freshly ground black pepper

SPICES;
Half teaspoon each of chilli powder and paprika
1 tbsp of coriander seeds (freshly ground)
1 tsp of cumin (freshly ground)

METHOD;
Fry mince and drain, wipe out the pan and heat the oil, once hot add the onion and peppers, cook for roughly two minutes, then add the de-seeded chilli and garlic. After 1 minute return the mince to the pan (season)and add the tinned tomato, tomato puree, and kidney beans - stir to combine. Add the spices and coffee and Worcester sauce. (season)
Allow to cook for 5 minutes then add 150ml of water or stock if using, cover the pan and simmer for half an hour. Check for seasoning before serving!
TO SERVE;
The serving of chilli con carne is nothing more than a personal choice in my eyes. Baked potato, chips or rice or whatever you fancy! It can be eaten on it's own or with simple accompaniments, left for a day to improve or eaten straight from the pan the choice is all yours. I like a little sour cream, quartered tomato and some strong grated Cheddar with mine, but this is food memories!
For a richer version add a big knob of butter to each serving dish, but whatever you choose enjoy!

SIMPLE CHOCOLATE SAUCE

100ml double cream
150g dark chocolate 55% cocoa solids (broken into small pieces)
1 tsp of caster sugar

Heat the cream with the sugar, once hot but not boiling, remove from the heat then add the small pieces of chocolate. Stir well, making sure that the chocolate has thoroughly dissolved into the cream. Serve at immediately if hot chocolate sauce is required if not leave to go cold!

TOMATO SAUCE WITH RED WINE ( v )

A very versatile Tomato sauce suitable for vegetarians. Good quality tinned tomatoes can be used or the equivalent weight in fresh ripe tomatoes. Although good for vegetarians this sauce is suitable for most uses requiring a tomato sauce.

RECIPE;
800g tomatoes
(If using fresh make an incision at the vine end, plunge into boiling water for a maximum of 10 seconds then peel. De-seed then finely chop)
125g tomato puree
125ml red wine
2 cloves garlic (crushed with the back of a knife with a little coarse sea salt)
2 shallots
2 tbsp olive oil
1 tbsp of fresh oregano or 1 tsp of dried
salt/black pepper

Optional;
handful of flat leaf parsley
1 tsp sweet paprika

METHOD;
Heat a skillet or large saucepan with the olive oil over a medium heat, add the shallot and cook until softened. Add the garlic and cook for 30 seconds before adding the tomatoes. Cook the tomatoes for 5 minutes- season. Add the tomato puree and red wine. Allow the sauce to absorb the wine, then add the oregano and parsley if using. Stir and adjust seasoning. Add the paprika if required stir again and allow to simmer for a minimum of 30 minutes.

SPAGHETTI WITH MEATBALLS AND TOMATO SAUCE

I have made more meatballs than i care to remember, different styles and different meats, but however much the recipe changes, however many times i vary the sauce, i always end up back with what i enjoy the most - meatballs,tomato sauce and spaghetti. I would like to think that cross cultural boundaries can be put aside, so that i can call these Italian meatballs, with the inclusion of fresh Parmesan, a good fistful of parsley, images of Italy are sure to be evoked, but whichever way you look these are quality meatballs that hit the mark, authentic or not who cares, they are good. Serves 4-6 give or take a bit!





RECIPE - MEATBALLS;


500g beef mince or 250/250 mix of pork and beef mince
75g bread (day old fresh loaf)
50g Parmesan
Good handful of fresh flat leaf parsley
1 clove of garlic
Salt and pepper
Milk (enough to just cover)
Olive oil


METHOD;


Blitz the bread in a food processor, when finely crumbed add a touch of milk, enough so that all of the crumbs are coated. Once the bread has absorbed the milk add the parsley and garlic - blitz. Add the mince and Parmesan blitz again to break down the mince, then season with salt and pepper. The mince is now ready to be formed into meatballs, this recipe will yield 32 meatballs of the size of a golf ball. Reserve.

NOTE;

If you do not have a food processor, use your hands and a mixing bowl. The food processor is used for a finer texture.

Now that the meatballs are made they will need a nice , rich tomato sauce. As you have 32 meatballs you could use all of them or save some for a rainy day! The tomato sauce recipe is adaptable, i will normally only use 1 can of tomatoes, but 2 cans give an excellent result.

RECIPE;

2 x 400g good quality tinned tomatoes

125g tomato puree

125 ml red wine

2 tbsp olive oil

2 cloves garlic (crushed or minced with a little salt)

2 shallots (finely chopped)

1 tbsp of fresh oregano or 1 tsp of dried

Sea salt/ black pepper

METHOD;

Heat a skillet or large saucepan over a medium heat, add the shallot and cook until softened, add the garlic, cook for 30 seconds before adding the tomatoes - season. Cook the tomatoes for 5 minutes before adding the tomato puree and red wine. Allow the sauce to absorb the wine, then add the oregano - season. Allow to simmer on a low heat for 30 - minutes.

BRINGING THE DISH TOGETHER;

Bring a large saucepan of salted water to the boil. While waiting for the water to boil heat a large frying pan with enough olive oil to make a film across the base. Fry the required amount of meat balls for 5 minutes to give good colour, transfer to the simmering tomato sauce for a further 15 minutes. 12 minutes from the end of cooking place the desired amount of spaghetti into the boiling water. Garnish with freshly torn Basil.

NOTE;

If only using, say half the meatballs the sauce can be reduced from 2 cans of tomatoes too 1, with excellent results. Remaining meatballs can be frozen.

TOMATO AND MOZZARELLA SALAD

Simplicity is sometimes all it takes to awaken those taste buds. Take five good quality ingredients, some quality sea salt and a touch of black pepper, add the time it takes to slice some tomatoes, tear a little mozzarella, then add the oil and vinegar, and i guarantee nothing short of heaven! I will not give measurements for this but rather a guide as success will depend fully on your appreciation of quality produce and especially your own palate. I prefer more oil than most!

RECIPE;

Tomatoes (assorted varieties if possible).

Mozzarella

Basil

Balsamic vinegar (best you can afford, a little goes along way)

Extra virgin olive oil

Sea salt and Freshly ground black pepper

Method;

First slice your tomatoes, arrange as you wish, cut side up. Season to your liking. Tear the amount of mozzarella you desire and place randomly around the plate and over the tomatoes. I like to allow a tablespoon of oil per person, a little less if serving as a starter. Drizzle the oil around the plate, then do the same with Balsamic vinegar allowing a teaspoon per a person. Tear fresh basil leaves to finish the dish. Finish by randomly scattering the leaves around the plate!

FOODIE WEEKEND - EATING THE MICHELIN GUIDE

My birthday has been and gone yet again. Every year seems shorter and shorter, Not only are the years gaining fast, but maturity, although kept at bay for many years has made that appearance. No longer do i drink the bar dry on this day that would in years gone by be eagerly awaited, only to deposit 30 quids worth of booze down the toilet pan or even worse the neighbours garden.
Now as i have come of age, well the last couple of years really, we seek out high end food, experiences that will be remembered, hopefully for years to come. The weekend was planned weeks in advance, phone calls were made- a table for two at Restaurant Gordon Ramsay, a table at Casamia in bristol and lunch on the way home in my all time favourite restaurant Le Champignon Sauvage. The idea was to experience a 3 michelin star restaurant for the first time, we have eaten in two starred restaurants and a handful of 1 stars, we have even managed a couple of entries in the worlds 50 best restaurant category. The idea was to take our Champagne tastes on beer money budget through the michelin stars, 1-3 in four days, then disaster struck.
A couple of days prior to leaving we needed to make a reservation for Le champignon sauvage, to find that on the tuesday we had planned they were closed for 3 weeks for summer holidays.
A quick scan of available 2 stars in the area, came up with some nice options, but being a little stubborn it was Le champignon sauvage or nothing, my birthday my choice!
The weekend started with a 3 course meal in bristol at Casamia (Review to follow), a restaurant that is family run with the distinction of winning a michelin star in the 2009 guide, then on too swindon to our base for the weekend and one of my favourite places to eat - my sisters.
Sunday was a day of rest, in prepartion for our first 3 * dining experience, monday came with a short train journey to london and a long walk from Paddington to Restaurant Gordon Ramsay (review to follow), then a stroll along the the Chelsea embankment to the houses of parliment.
Not knowing London too well, as Heathrow is normally my first and last stop, we headed for Harrods with only one department on the agenda - you probably guessed right the food hall!
The hunt for a reasonable quality Balsamic vinegar and a small bottle of Truffle oil, finally came to an end at the checkout, before heading back to paddington, via Notting Hill on a reconnaissance mission to find the location of two bookshops Books for Cooks which was closed mondays and the Travel bookshop. A great four days with a couple of small mishaps Le Champignon Sauvage being closed for holidays and Books for Cooks not being open! I am sure next birthday we will try again, but be sure it will be better planned!

LEFTOVER BOLOGNESE

What to do with leftover bolognese? If greed runs through your veins like myself you will probably wait until all is quiet, grab yourself a spoon, and devour all that is left for yourself!
There are ways you can actually spread out what is left, possibly even stretch the leftovers for a lunch time treat. Try warming the bolognese, toast some thinly sliced bread, rub with a little garlic, drizzle a little extra virgin olive oil onto the slices, spread a thin layer of bolognese on each slice, a little torn basil and some cheese. Parmesan, Pecorino,Mozzarella or your favourite Cheddar. Pop this under the grill, melt the cheese, you have lunch! It is important that the bread is thinly sliced and the layer of bolognese is spread evenly. Eating will become a chore unless you have a mouth the size of jordan. Of course you could sit and use a knife and fork but where is a the fun in that!

FAMILY MEALS - SPAGHETTI BOLOGNESE

A firm family favourite, more than likely in the repertoire of most people, some will claim to have the family secret, others will be happy to use a branded jar. If you really take a step back and weigh up the pros and cons of say this recipe, how much longer does it actually take to make? what 10 minutes maybe 15 at most. I know of very little people who just empty a jar of sauce onto the beef mince, most will at least add a little extra garlic, perhaps chop an onion, slice a few mushrooms, so the extra time is really only spent at the chopping board! Although this version will push the cost of this meal up a little, the addition of a little red wine gives an added depth of flavour you, just will not find with the shop bought sauces!
The beauty of Spaghetti bolognese - especially for me, is the nostalgia of this hybrid of a dish, with no real version's existing anywhere, the closet being the Italian Ragu (recipe soon), you really could use my own personal recipe as a base to launch all manner of additions.
Serves 4

RECIPE;
100g pancetta (diced or cubed)
700g beef mince ( increase mince to 1000g for a six person serving)
1 400g can of good quality tomatoes
200ml of red wine
1 lge onion (finely chopped)
1 carrot (finely diced)
1 stick of celery (finely diced)
1 tsp red wine vinegar
1 tsp sweet paprika
3 tbsp of tomato puree
3 tbsp olive oil
2 cloves garlic ( crushed with a garlic press or minced with the back of a knife and a little salt.
Sea salt and freshly ground black pepper
optional mushrooms 6-8 quartered

METHOD;
Cook off the mince and drain excess fat. Using the same pan(wipe out if desired, i do not wipe out, as i like the flavour from the small amount of beef fat that remains in the pan) add 3 tbsp of olive oil, when at a medium heat, add the onion,carrot and celery, cook for 5 minutes or until softened, now add the diced pancetta. Cook for 2 minutes, add the mushrooms if using, once the mushrooms have softened add the mince and garlic. Give a good stir, then add the wine, when the wine has reduced to a sauce consistency add the canned tomatoes, tomato puree and paprika. Add the red wine vinegar and give a good stir before turning down the heat and allowing to simmer for 1 hour, stirring occasionally. Before serving allow enough time for a large pan of water to boil and cook your spaghetti according to your liking, allowing 80 - 100g per a person.

TO SERVE;
Fresh Basil leaves torn. If preferred roll into a cigar shape and finely slice to produce a chiffonade, a good pinch for a person.

Freshly grated Parmesan cheese.

NOTES;
Try to season at regular intervals, and do not be afraid of the salt, this is not processed food. If you desire a wetter sauce you can add 100 ml of hot water during cooking or some good quality beef stock. I prefer too use hot water if the sauce is too dry.