MUSHROOM RISOTTO

Dare i say vegetarian? This robust ,gutsy, meaty dish is a vegetarian delight. So what? Consider that most vegetarians that i know well, will not let much in the way of vegetable matter pass their lips -resulting in a diet consisting of Cheddar, bread and confectionery, while the other end of the spectrum consists of my carnivorous friends who just do not understand that vegetarian can = great taste! On several occasions friends have shown up after work for a cup of chai and a chat, resulting in an extra place happily laid at the table. An hour or so would pass after the unexpected guest had eaten for the subject of say, vegetarian food to be raised.

First reaction from unexpected guest would normally warrant ;

"Not for me, can not stand the stuff"

"What do you class as vegetarian - then mate"

"Well bland comes to mind"

"Did you enjoy your unexpected supper?"

"Yeah- great mate"

"That was vegetarian"

"Yeah right!"

"Honest mate- you see, that dish you just ate unexpectedly, did not contained one meat based product"

"Well i never thought about it like that, it never crossed my mind that we were eating veggie food"

So the story goes that veggie food is bland, unexciting and certainly given a bad name by silly products that veggies buy to avoid the issues of eating you guessed - VEGETABLES. Eventually the conversation arrives at the phrase vegetarian - With a conclusion that the term is used and abused for the wrong reasons, with the term itself misleading people, and not actually guiding people to what vegetarian food can be!

While i will never be a vegetarian, i do eat a lot of vegetarian home cooked food and will actively seek out, if available the vegetarian options in good restaurants. I know how to cook meat, after years of experiments i know what i like, a fish cooked by a top chef will more than likely be great if not fussed over and fresher than most people will be accustomed too, but i want to know what these guys can do with the humble carrot or a basket of beets or a wonderful risotto made without meat based stock, this too me in some ways is the essence of good food and cooking, which in turn brings us too this humble but welcoming mushroom risotto made without anything with a face!

RECIPE;

500g arborio or risotto rice

1.5 Lt's of good vegetable stock or very good quality veg stock cube with a low salt content

500ml mushroom stock(reserved from reconstituted dried mushrooms)

1 large white onion - finely chopped

1 medium clove of garlic- very finely chopped

100 ml dry vermouth

150g open mushrooms(Chestnut or field) - sliced

20g- 40g dried porcini (reconstituted in boiling 500ml boiling water)

80g unsalted butter

1 tbsp of olive oil

2 tsp of fresh thyme

50-60g freshly grated Parmesan + extra for the table

Freshly ground sea salt and fresh black pepper

METHOD;

Have at the ready a pan with your vegetable stock at the boil, drain the reserved mushroom stock into the pan of veg stock, and bring back to the boil. Heat a large enough saute pan with half the butter and the olive oil, once at a medium heat add the porcini mushrooms, saute for a minute before adding the onion and garlic. Allow to soften, but do not colour, once softened add the sliced mushrooms. Saute for two minutes or until the mushrooms lose there raw edge - Season. Add the dry vermouth and allow to bubble before adding the risotto rice. Allow the rice to absorb the vermouth and fats that remain in the pan. This stage is now the crucial act that will determine the end product. The risotto will require your undivided attention and constant stirring for a minimum of 15 minutes but anywhere as high as 20 minutes is not unknown.

Once the vermouth has been absorbed, you will add a ladle full of boiling stock, waiting for the rice to absorb all liquid before adding the next ladle. The rice requires stirring at all times. You will continue to ladle stock until you have achieved a creamy consistency, the rice will need to be soft on the outside with an al dente middle.

A minute before you feel the rice is ready, remove from the heat and stir in the remaining butter and Parmesan cheese, once combined the rice will look glossy and extra creamy, now add the fresh thyme and repeat the stir, adjust seasoning if needed and serve immediately as if you have not eaten for weeks. This part is important!

If feeling flush add truffle, for the rest of us a good drizzle of truffle oil will lift the taste to new heights. While not essential truffle oil will give a luxurious edge to a rich warming robust dish that invokes memories of the land!

NOTES;

DO NOT WASH RISOTTO RICE BEFORE USE!

click on bad photograph, to view close up of finished texture!

RICE FRIED WITH CHICKEN THIGH AND CURRY POWDER

I have adapted this recipe from Vatcharin Bhumichitr's book a taste of thailand. Having cooked the original recipe many times, it was time for a little adaption. While some of the original elements have stayed i have included fresh ginger, cooked onions,palm sugar and red chilli. A great dish that is not fiery hot but gives a nice balance salty, sour and hot!

Serves 4 as a side dish - or 2 hungry people.

RECIPE;

500g cooked long grain rice
3 tbsp of vegetable oil
3 cloves garlic
1 red chilli
10g fresh ginger
90g chopped onion
175g finely chopped free range chicken thigh
2 tbsp of mild curry powder
2 tbsp light soy sauce
2 tbsp Thai fish sauce
1/2 tsp of palm sugar

GARNISH;

Fresh coriander
Spring onion
Optional fresh lime wedge for each plate
Optional peeled cucumber slices
A Turn of fresh black pepper for each plate

METHOD;

Heat a large frying pan or wok with the oil - until hot. Once hot add the garlic,chilli and ginger and stir fry till the garlic is golden. Add the curry powder and stir fry for 10 seconds, now add the onion's, cook for a further minute, before adding the chicken. Once the chicken has coloured add the cooked rice and stir fry -3 minutes. Add the soy sauce stirring through, then repeat with the fish sauce and palm sugar. Stir fry all of the ingredients till you are sure that the chicken is cooked through and the rice thoroughly reheated.

Turn out into bowls and garnish with shredded spring onion(scallions), chopped coriander and a turn of freshly ground black pepper. Place a lime wedge if liked for squeezing over rice and add some peeled and sliced cucumber for texture.

AIDEN BRYNE - MADE IN GREAT BRITAIN

Although purchased before Christmas i have not in all honesty had the time to have a browse, but the book has been staring me in the face for the last five months from one of the numerous overcrowded bookshelves, but what prompted me to eventually pick up this volume is BBC 2's current series of the Great British Menu(see note). Aiden bryne is one of this weeks contestants in the regional heats of this brilliant series, until recently cooking at the Dorchester hotel in London with a Michelin star to his credit, and now with his own gastro pub in Cheshire -northwest of England.

The book with it's clever outer cover conjures up images of denim with a nifty little tag proclaiming the books title, in the style of very famous branded jeans - red tab anyone! A big picture of the man himself plating a dish also adjourns the front cover with two very influential write ups on the back cover from Mr jay Raynor(Observer food critic) and Marcus Wareing(multi Michelin starred chef), the two statements on the back are shouting this is a serious cook book, not to be taken lightly and certainly not for the kitchen novice.

Recipes are inventive with clever use of flavour pairings and great use of micro herbs and salads. With just over 220 pages and some great food photography this book nearly reaches the food porn category, but is clearly aimed at the serious home cook with big ambitions. I would expect to find this on every budding Masterchef contestants book shelve.

Recipes include Halibut with Beetroot and Orange salad, Roasted Scallops with Apple and Ginger puree with Fennel Sauce, Roasted Smoked Fois Gras with Onion Mousse, Beef Fillet with Parsley Risotto, Braised Snails and Red Wine Garlic. Desserts include Apple and Rosemary Mousse with Calvados Ice Cream, Strawberry and Red Pepper and Orange and Olive Oil Cake with Candied Celery. This is just a selection of many recipes with a good section at the back on fundamentals which include sorbets,stocks and purees. My only gripe with this book is,
that you have to consult other pages during a recipe for components of different dishes.

A really great book with wonderful use of seasonal ingredients, a must also for connoisseurs of fine food and cookbook junkies alike!

• ISBN : 978-1-84773-160-9
• £25 UK price
• newhollandpublishers.com

NOTE;

The Great British menu is a TV series on BBC 2 in the UK. This current series has Chefs from around the UK challenging each other for a place to cook for homecoming troops returning from Afghanistan. The banquet that they will cook for will contain four courses and the winner of each course will cook.All contestants are at the top of there game and most have Michelin stars. Previous series have seen the winners cook for The Queen and French Ambassador.

FIVE SPICE POWDER

Five spice is a Chinese spice blend used sparingly in the cuisine of china. All though i can not claim this recipe as my own, as i do not know the origin, i do feel that it is a shame not to share this with others. Use with caution and as recipe dictates.

THE BLEND;

1 tbsp star anise
1 tbsp sichuan pepper
1 tbsp fennel seeds
1/2 tbsp cinnamon
1/2 tbsp cloves

Grind all of the spices in a pestle and mortar,clean coffee/spice grinder or use the blender attachment on the food processor. Once ground to a fine powder the blend can be stored in an air tight container for 2-3 months after which freshness will be lost leading to inferior five spice, like wise it is essential to use spices that are in date.

BANGERS AND MASH

Whenever i find myself abroad, and tired of the local fare or maybe a little homesick, you can be sure that the taste from home i crave is good old Bangers and mash with onion gravy! Hits the spot time after time, although not sure if some of the versions i have tasted around the world were actually that good, they tasted like heaven when sampled, a real taste of home to subdue the subconscious - whilst sufficient fodder to keep the homesickness at bay. At home this is a dish that i only eat rarely, with the expanding waste line to think about, and the old arteries that are narrowing of there own accord, i am pretty sure they don't need much help! Health issues aside good Bangers and mash, done right, can not be a healthy dish - nor should it be in my eyes. There are many versions some good, some bad, but the bangers for starters have to have a higher enough fat content to remain moist and succulent while a good mash just cries out for a good dose of the coronary inducing butter. I am partial to a nice olive oil mash, while healthier and still tasty, the depth of flavour is not apparent or the creaminess, that unfortunately butter provides. So for a dish that is only eaten a couple of times a year, surely it will not hurt to go the whole hog, but throw caution to the wind as this version is damn good, and temptation to over indulge could be fatal in the long term!

THE RECIPE;

ONION GRAVY;

500G red onion
500ml beef stock
25 g unsalted butter
20g beef dripping
1 tsp Dijon mustard
2ml red wine vinegar
sea salt and ground black pepper

METHOD;

First slice the onions into rings. Heat a large saute pan over a medium heat and melt the dripping, once hot add the onion and saute for 3 minutes, season with salt and pepper, then turn down the heat a little and allow to cook down for 20 minutes, add the butter and Dijon mustard cook for a further 5 minutes. Add the stock and bring to a gentle simmer adjust the seasoning and add vinegar if required. The gravy should now be ready, or simmer for longer for a thicker consistency.
Serves 4-6

MASHED POTATOES;

1.2 kg Maris piper
150 ml of whole milk(warm)
150g unsalted butter
Sea Salt and freshly ground white pepper

METHOD;

Bring a pan of salted water to the boil. Meanwhile, peel the potatoes and cut into even sized chunks. Add to the boiling water. Once cooked through but not falling apart(check with a sharp knife- pierce the potato, if the potato slides off the blade easily they are done). Pass through a potato ricer into a bowl or sauce pan, now give the potatoes a good mashing with a potato masher to ensure that it is lump free. Warm the milk to just below boiling and add to the potato, start to fold in from the outside, once incorporated fold the butter into the potato in four stages until all used. Season to taste. ( If the potato cools to much add to a non stick pan and gently heat ensuring that the potato is kept moving at all times. A spatula is a good choice of utensil for moving the mash).

SAUSAGES;

A pork sausage with a good fat content would be my choice, but beef sausages can be used with good results. My preferred method of cooking sausages for this dish would be fried, in a little oil to give good flavour and colour. It is a naughty dish so NO half fat sausages, and the best bangers
you can afford!

NOTES;
A potato ricer although not essential, is a handy piece of kit. If you can imagine a giant garlic press, then you have a ricer. The potatoes are placed into the chamber then pushed through a series of small holes with the aid of the press attached to the handle, thus resembling rice!
In all honesty a good old potato masher is sufficient for the job if no ricer is to hand!

THE BEST NEW POTATOES

With the season for jersey royals upon us, you have to make the most of the crop when available. Although over 90% of the crop is exported to mainland Briton the season is so short you have to be quick, by the end of may they will all but disappear, until the eagerly awaited season next year. But the question remains what to do to them? It would be a sin to do to much to such a superior product, when produce tastes this good keep it simple!

Boil to just tender, season well with Sea salt and ground black pepper add a couple of pats of unsalted butter(good quality) and a sprinkle of fresh chopped flat leaf parsley. If so desired a hint of lemon can be added, but not to much only a little to help along the butter.

NOTE;
Anya is another superb variety of new potato that is a rather odd shape with a knobbly surface and skin, taste wise Anya has a masculine nutty note and fine texture. Again keep it simple.

CARAMELISED ONIONS

Slow cooked onions caramelised in there own sugars make a wonderful accompaniment to savoury foods. Caramelised onions can lift the mundane to new heights, perfect with sausages or added to onion soup, they are the last word in a simple and inexpensive condiment, that can be used to bring new pleasure to the table.

Cooking time up to 45 minutes for 400g of sliced onions

RECIPE;
White onions - allow 100g per a person
Optional - 1 tsp granulated sugar
A pinch each of sea salt and fresh ground black pepper
METHOD;
Coat the bottom of a skillet or suitable sized saute pan with a film of olive oil, place on a high heat, add sliced onions and lower the heat to medium, stirring from time to time to ensure even cooking. After 15 minutes season with sea salt and black pepper, additional sugar if using, then turn down the heat to low. Cooking times will vary but allow up to 45 minutes and a reduction in mass of at least a third. Drain any excess oil before serving.

NOTES;
Please do not be fooled by the amount of sliced onions that you start the recipe with. They will eventually with a little patient on the part of the cook, reduce down to at the minimum a third of there original mass.

Suitable for vegetarians.

SALAD

What can be better on a summers evening than freshly picked leaves from the garden, soft boiled eggs and croutons with a little fresh dressing made in the present. Well lots really but those things that are better are normally not attainable. What little summer we actually have in the UK, we better make the most of , as like all good things they don't tend to last. With the short season for asparagus and new potatoes nearly over, and fresh broad beans and peas making an appearance it will not be long before autumn will be upon us with the next batch of fresh ingredients. Back to the present do our salads have to be complicated or will simple really do? Simple is best, what do you really need too do, to freshly picked produce? Now freshly picked is a new term being coined in our household having taken the plunge to try and grow some of our own food. With the allotment on the go, some enthusiasm and a very heavy handed fiance who at the beginning of our foray into the garden was more akin to killing off our baby plants while trying to transplant them into larger pots(it should be noted that i have not put as much effort in as the baby plant killer and neither do i possess her new found skills in the world of horticulture, and all references to this homicdal maniac are purely of a light hearted note). After the first mishaps, we reluctantly replanted and lo and behold we have our first crop, and boy is it good too eat fresh leaves that we have actually grown, but what to do? Keep it simple, in all honesty the leaves only need a light dressing of oil and vinegar, a little seasoning then on to the fork into the mouth. I love simple salads, spend some time in Italy and you get a salad of leaves with a dressing nothing complicated just fresh. When we do buy in asparagus we pair with a little butter and lemon, this believe me is heaven. If we feel the need to impress a little hollandaise sauce or a nice buttery sabayon, but why go to all that effort when the ingredients are fresh and so bloody tasty. When the tomatoes come -again a light dressing and some torn basil leaves, salt and pepper, leaves paired with soft boiled egg and croutons are a delight. Try Making your own croutons -it's dead easy, what i do is find some day old bread cut into cubes, rub a baking tray with some garlic for a hint of background flavour, pour a little olive oil on the tray and toss your bread in the oil so that it just coats but not saturates, season then put into a pre - heated oven for 8-10 minutes or until as crispy as required. I have debated about giving recipes for salad, but leaves, oil and acid can not really be described as a recipe more a method. Fresh herbs can be used in your salads and what you have to hand rather than a regimented amount or type. In reality there are well known herb combinations like cucumber and mint, fresh peas with mint will make a great salad with a little ham but dill is just as famous as a pairing for cucumber as well as fresh broad beans, dill is also great with finely sliced fennel. Tomatoes and basil is another well known combination, try chives with tomatoes, and a little shallot or red onion. A little chervil or parsley with your leaves or a hint of thyme in your dressing will all work wonders or use a little thyme with whatever leaves you choose. Parsley and garlic a classic Italian combination, try finding a way to incorporate these into your fresh produce and you will be happy. A little cheese combined with your salad can lift a simple salad to new meaning, and being realistic a little good quality mozzarella with fresh tomatoes and olive oil is tasty as can be, feta is a well known cheese used in salads although not to my taste. Fresh rocket with a little hard cheese such as grana pandano,parmasen or a nice pecorino is a loving match, tart this up with some olive oil and balsamic vinegar a nice hunk of crusty bread, sat in the garden or failing that anywhere you like your front room if need be, you could be forgiven for feeling all Mediterranean.

The health giving benefits of a fresh salad are not to be dismissed, but be aware even the so called fresh leaves in sealed bags harbour chlorine and crap to keep the product fresher for longer. We actually stopped buying salad packed like this two years ago, and will now only buy open lettuce. Back to oil and dressings with all the crap that is found to be circulating about oil being bad for you, the high calorie content, people still go and stock there fridge with store bought processed dressings that harbour all kinds of unsavoury ingredients such has saturated fats and trans fatty acids. A home made dressing is not only better tasting but cheaper, less calorific and actually good for you. Remember you control the sodium not some board room director with huge profits in mind at the expense of your health and waistline. I think even worse are the half fat dressings, although they might contain half the fat they usually contain twice the sodium, and encourage people to use twice as much, which in turn defeats the object as you are back to square one. So the moral of this long winded rant would be buy some cheap pots and a little compost, a packet of salad leaf seeds(cut and come again variety) and plant your own, then reap the benefits! Not only is this healthier and more tasty there is a certain amount of satisfaction to be had from seed to table in the comfort of your own backyard, or failing that a window box or sunny window sill!

OLIVE OIL CROUTONS

Don't just throw your stale bread out, it makes wonderful croutons! This recipe for Olive oil croutons makes unbelievably tasty croutons that are a welcome addition to salads or soups or eaten alone as a snack, they are that good!

Pre - heat your oven too 200c/400f/ gas 6. Cut the crusts off your day or two old bread cut into cubes about 1" square place on an oiled (olive) roasting tin or a tray and toss to coat in oil. The croutons will need to be liberally coated. Place in the hot oven for 5 minutes, remove and turn the oven down too 150c/275-300f/ gas 1-2, turn the croutons over and place back in the oven for 10 minutes. Remove from the oven and allow to cool, season with sea salt and a touch of ground black pepper. Can be frozen or will keep for a couple of days in an airtight container.

CHICKEN THIGH WITH FRIED RICE AND LIME

Succulent chicken thighs marinaded with lime,soy and ginger then stir fryed with rice. A nod towards the orient but simple and achievable in the home kitchen! Serves 3-4

INGREDIENTS;

2 chicken thighs
juice of 1 lime
2" piece of fresh ginger
1 medium green chilli
400g long grain rice
75g peas
3 garlic cloves
1 carrot
1 bunch of spring onions/scallions
2 tbsp of light soy
1 tbsp sesame oil
3 tbsp of veg oil
optional egg x 2

MARINADE;

Bone and dice two chicken thighs into 1cm pieces, place into a bowl with the juice of one lime, 1 tbsp of light soy sauce, half of the ginger and one medium green chilli. Cover and leave to marinade for a minimum of 1 hour.

RICE;

Bring 2 lts of salted water to the boil, add the rice and cook for approx 10 minutes. Reserve.

THE DISH;


PREP;
Finely dice the carrot,garlic and remaining ginger then slice the spring onion diagonally.


TO COOK;
Heat a wok with 1 tbsp of oil. Stir fry the chicken and marinade for 2 minutes then set aside . Wipe the wok clean and return to the heat - add the remaining 2 tbsp of oil, add the garlic,carrot,ginger and chopped spring onion, cook for one minute, then add the peas. Stir fry for a further two minutes then add the rice and coat with the oil in the wok. Cook for a further 2 minutes then add the reserved chicken and marinade, season with salt and pepper to taste, cook for a further minute before adding 1 tbsp of soy and 1 tbsp of sesame oil. Toss or stir to combine and you are ready to serve.

If using the eggs, give a quick whisk, then add at the same time as the rice.

LAMB BURGER

RECIPE;
400g boned leg of lamb or lamb mince
1 medium onion
1 clove garlic
2 tsp Dijon mustard
10g fresh mint
Sea salt and Ground black pepper
olive oil

METHOD;
If using boned leg of lamb place the lamb into a food processor and blitz to break down. Now add the rest of your ingredients and season well. Turn off the processor at the mains and remove the blade, and form the mixture into burgers. Heat a skillet or frying pan and season the burgers again if so desired, now add to the hot oil and cook on both sides to your desired liking. Two - three minutes a side is more then sufficient.


Alternatively if using lamb mince place all the ingredients into a bowl and combine using you hands, the inclusion of an egg will help to bind the mixture.

Recipe makes 4 - 6 burgers depending on size.

LAMB AND PARSNIP CURRY

Consider a variation on a theme, could this be true of all curries? Each and every curry appears on the outside as a variation within a region! Cast your mind to a matinee performance. A matinee will be made up of several components, with the behind the scenes crew, minor actors and of course the stars of the show! How does this relate to a curry, well if you think of behind the scenes, spices come to mind, with the stars of the show being the main ingredients in this case the lamb and parsnip. I don't agree with that statement for one minute surely the stars are behind the scenes, these are the components that bring this dish alive! If the crew behind the scenes are musty, old and past there sell by date what hope have the so called stars of the show to shine.

I have been cooking curries for as long as i can remember with varied results. In truth i am a little scared of curries, not the heat but the margin of error that can be achieved with little effort.

It amazes me that friends of mine who are not usually associated with the kitchen claim to be a deft hand at the humble art of the curry! In my eyes it takes a good cook to make a good curry. In the west we were not bought up to watch mother, auntie or uncle lovingly prepare masala, spice blends or curry pastes! We were bought up with takeaways cooked by migrant workers, which in Britain gave birth to the anglicised curry! Which in it's own right has been voted the nations favourite dish. Tikka masala with it's roots emerging from that old Delhi favourite butter chicken, madras and Balti to name but a few, are all curries that were adapted to suit palates and environment, so here we come to my Lamb and parsnip curry although an anglicised curry and tasty one at that, it is worth a try with little skill required.



THE RECIPE;

Serves 4



SPICE MIX

1 tsp coriander seeds

1 tsp cumin seeds

5 cloves

6 black peppercorns

8 green cardamon pods(pods discarded)



GARLIC AND GINGER PASTE

10g fresh ginger

10g garlic

Pinch of salt

Using a pestle and mortar grind the ginger and garlic together with a pinch of salt until you achieve a smooth paste.



THE REST

4 tbsp of veg oil

400g lamb( i prefer to use boned leg)

4 medium parsnips(woody cores removed)

4 tbsp of plain yoghurt

2 bay leaves

1 lge onion(cut into slices)

1 400g tin of tomatoes

1 tsp of chilli powder

1 tsp of turmeric

1 medium green chilli( seeds left and sliced into rounds)

200 ml of water

salt

GARNISH

1 handful of fresh coriander

1 handful of fresh mint(optional)

A handful being a bunch finely chopped and scrunched up in the hand until you make a fist.

METHOD;

Prepare the lamb,parsnips and onion and set aside. Grind the spice mix in a pestle and mortar or spice grinder, and set aside. Heat the oil in a heavy based saute pan and add the the garlic and ginger puree, fry for 1 minute then add the onion and cook until softened, add the spice mix and the lamb, cook for a further two minutes before adding the tomatoes, chilli powder and turmeric, stir to combine then add the water and bay leaves. Add the parsnips and allow to simmer until tender(30-35 minutes). Towards the end add the yoghurt and green chilli and stir through, cooking for a further 10 minutes before adding the coriander leaves. If using the mint add when plated as a garnish to avoid the unpleasant discolouration.

HUMMUS RECIPE 2

I have come to the conclusion after a little experimentation with this dish that dried and soaked chick peas give a far superior flavour to hummus than tinned, although tinned still give excellent results. On the downside there is a lengthy wait with overnight soaking and a rather long simmering time, but worth the wait to the patient cook, with the flavour not diminishing quite as fast as when made with tinned chick peas


THE RECIPE;
Serves 4

200g dried chick peas(soaked overnight)
2 tbsp tahini
1 lemon
2 cloves garlic
2 tsp sweet paprika
1 tbsp extra virgin olive oil
2 tbsp of reserved cooking water
sea salt
freshly ground black pepper

METHOD;
Soak the chick peas overnight, then drain and rinse well. Cook according to manufactures instructions or approx 1hour 30 minutes.( place the chick peas in 2lt of cold water with no salt. Bring to the boil, boil for 15 minutes then reduce the heat and simmer until cooked through) Drain and refresh in cold water. Add the drained chick peas to a food processor, then blitz. Add the tahini paste,garlic, paprika, and half of the lemon, then blitz again. At this point use the 2 tbsp of reserved cooking water to loosen the hummus, blitz again and taste. After tasting, adjust seasoning with sea salt and ground pepper and add the other half of the lemon if required. Serve in dish with the remaining extra virgin olive oil drizzled on top!

NOTE;
This dish is at it's best within 4 days, but is not suitable for home freezing. Suitable for veggies and vegans.

MINT AND YOGHURT DIP

6 tbsp of natural yoghurt
2" piece of cucumber chopped finely and skin peeled
2 tbsp fresh mint
Optional fresh green chilli( 1/4 of a medium chilli is sufficent for flavour)
Salt and freshly ground black pepper

TO MAKE;
Add the yoghurt to a bowl then the finely chopped mint, cucumber and chilli if using. Taste and adjust seasoning to your preference. This dip improves once the flavours have infused, so if possible make in advance.

A squeeze of lemon can be added for a sour note.

SPICED POTATOES

SPICED POTATOES
Spice mix;
2 tbsp coriander seeds
1/2 tsp cumin seeds
1 tsp fennel seeds
2 tsp paprika
2 cloves garlic
vegetable oil or olive oil
Sea salt and ground black pepper
Potatoes
METHOD;
Grind the whole spices, then add the paprika and garlic with a touch of oil to make a paste.
Leave the skins on small to medium sized potatoes, and toss in a little oil, season, then give a thin coating of spice paste. Place into a pre-heated oven 190c/375 F/Gas 5 in a dish covered with tin foil. Cook for approx 1 hour or until a knife will glide through.
TO SERVE;
Cut the potatoes length ways, season with salt and pepper, garnish with fresh coriander leaf and a squeeze of lemon.
NOTE;
As only a small rub of spice paste is required this mixture will coat a large amount of potatoes, so is ideal for large gatherings, and parties where simple,healthy and tasty food is called upon. With little effort!

SHEPHERD'S PIE

Although similar in composition to cottage pie, a shepherd's pie is actually made with lamb rather than beef! A quick recipe search on the net earlier turned up an alarming amount of shepherd's pie recipe's that called for the inclusion of beef. Left over meats were traditionally used, with the dish often making an appearance in the preceding days after a roasted joint had been cooked. This is a very simple recipe, that does not call for much skill on the part of the cook!



THE RECIPE;

serves 4

500g lamb mince
1kg of floury potatoes
Butter
Optional milk for mashing
500ml lamb stock or chicken stock
250 ml red wine
3 carrots
2 sticks of celery
2 onions
3 cloves garlic
2 tbsp tomato puree
3 tbsp Worcester sauce
1 tbsp of plain flour
1 tbsp of fresh thyme
1 tbsp of rosemary
2 tbsp of olive oil or vegetable oil
Sea salt
Freshly ground black pepper


METHOD;

Finely chop the garlic and dice the vegetable's into small cubes, reserve. Brown the mince in a saute pan, once browned drain the fat and reserve the mince. Add 2 tbsp of oil to the pan and saute the carrot for 2 minutes followed by the onion and celery, once softened add the garlic, and season, then cook for 2 minutes and return the mince to the pan, cook for 2 minutes before adding 1 tbsp of plain flour(sieved). Cook for a further minute and add tomato puree and Worcester sauce, stir to combine, cook for an additional 2 minutes before adding the red wine and stock, add the thyme and rosemary and allow the pan to simmer on the hob for a further 35 minutes, while checking for seasoning from time to time. Peel and boil the potatoes until tender and mash with the butter and milk if desired, and give a good seasoning of salt and pepper.
Transfer the lamb to a suitable oven dish and top with mash potato, forming a pattern with the back of a fork or leaving the potato rough! Transfer to a pre-heated oven (190c/375F/gas 5) and cook for 35-40 minutes and the top is nice and browned.

Good served with seasonal vegetables.

NOTE;
Mashing the potato with olive oil instead of butter will give a lighter and healthier version, and will assist the mash in browning during the oven cooking phase of this dish! The mash can be added with the aid of a piping bag, or spooned over the top the method is a personal choice!

LAMB KEBAB

After the bad press that the local kebab houses have received recently, and having been relegated to post piss up fodder, we at home have been looking at healthy alternatives. Although we would not visit a British kebab shop while sober, and at 2000 Cal's a pop, i would rather eat food that is less greasy and more tasty, but temptation is never far away.

Here we have lamb kebabs made with minced lamb, these are just perfect for the barbecue or as part of a feast with friends. Although not true too one geographic region these kebabs nod towards the middle east, with a little Indian spice included for good measure!



THE RECIPE;

500g lamb mince

2 tbsp fresh mint(optional)

3 cloves garlic(minced with sea salt)

1 tsp ground coriander

1/2 tsp ground cumin

1/2 tsp of black pepper corns

1 tsp turmeric powder

1/2 tsp sweet paprika

1/2 tsp mild chilli powder(for a hotter version try a stronger powder, but do not increase amount)

Good pinch of sea salt



THE METHOD:

First grind the coriander,cumin and black pepper corns in a blender, spice mill or pestle and mortar. Place the lamb mince into a bowl with the minced garlic( to mince the garlic crush with back of a knife and add a sprinkle of sea salt, then run the blade of a knife across the garlic to achieve a smooth puree) and chopped mint if using. Add the ground spices to the lamb mince along with the paprika,chilli, turmeric and a large pinch of salt, using your hands(clean) incorporate all of the ingredients until combined and thoroughly mixed.

This amount of mixture will make 6 skewered kebabs at approx 8" in length. If using wood skewers soak for ten minutes before moulding the lamb to form kebabs. If using metal skewers please be aware the the metal will heat during cooking therefor cooking the inside of the kebabs and shortening the final cooking time.

To mould the kebabs onto the skewers place a sixth of the mixture into the palm of your hand and form a cigar shape around the skewers, making sure you have a uniformed thickness.



TO COOK;

Cooking times will vary depending on how thick you make them,the level of doneness you prefer and which method you use!

The kebabs could be placed on a griddle, barbecue or preheated oven. Or alternatively you could form into small patties or burgers.



VARIATIONS;

This method of cooking lamb mince is really open too your own imagination. You could add breadcrumbs to bulk out the mixture, lemon juice will work very well, or a touch of yoghurt in with the mixture.



TO SERVE;

Great served with hummus or mint and yoghurt dip, and home made spicy potatoes. A simple salad of tomato,onion and coriander leaf with a sqeeze of lemon and a drizzle of olive oil, and warm pitta bread.



MINT AND YOGHURT DIP;

6 tbsp of natural yoghurt or greek style yoghurt

2" cucumber chopped finely and skin peeled

2 tbsp of fresh mint

Otional fresh chilli( i like to use a 1/4 of a medium sized green chilli)

Salt and pepper to taste



TO MAKE;

Add the yoghurt to a bowl then the finely chopped mint,cucumber and chilli if using. Taste and adjust seasoning to your preference. This dip improves once the flavours have infused, so if possible make a couple of hours before.



SPICED POTATOES;
Spice mix;
2 tbsp coriander
1/2 tsp cumin
1 tsp fennel seeds
2 tsp paprika
2 cloves of garlic
olive oil

Grind the whole spices then add the paprika and garlic with a touch of olive oil to make a paste.
Leaving the skins on small to medium sized potatoes coat in a little olive oil , and season,then give a thin coating of spice paste, place into a pre heated oven 190c/375 F/Gas 5 in a dish covered with foil, cook for one hour or until a knife will glide through, and the potato is cooked. Season with salt and pepper on serving, or cut in half and garnish with fresh coriander and a squeeze of lemon.

NOTE;
As only a small rub of spice paste is required this mixture coat a lot of potatoes, so is ideal for large gatherings, and parties where simple,healthy and tasty food is called for, with little effort!

HUMMUS(HOUMMUS) RECIPE ONE!

Although middle eastern in origin, Hummus is now widely known throughout the world. It is said that Hummus has been with us since the birth of Delia or more to the point a time span somewhere in the region of 7,000 years - whichever is true you can bet your mother in law that a food would have to be very special to last that amount of time and still evolve. Unfortunately the big stores have added their mucky paws to the evolutionary process, with there own chemical glop being passed off as hummus, and worse still they are selling them at prices, that when added up- probably work out cheaper than making your own.Worrying as it is there is a solution to this travesty. Regain your sense of pride and make your own, the extra little bit of cost will not break the bank. The taste will be far superior to supermarket slop.
This recipe requires the use of tinned chick peas, but is still very good. Hummus recipe 2 will be using dried chick peas that are soaked overnight!

THE RECIPE;

2 x 400g tins of chick peas

2 x tablespoons of tahini

1 x lemon

1 x clove garlic

1 x tsp paprika

2 x tsp of extra virgin olive oil

Seasalt and Black pepper to taste

METHOD;

Drain the chick peas in a colander and rinse thoroughly, then drain again! Add the clove of garlic to a food processor with the knife blade fitted, and pulse on full power until finely chopped! Now add the chick peas, lemon juice, tahini - plus the salt and process on full power until a paste is formed. Add the paprika and pulse again. Taste and adjust seasoning adding more salt and a little pepper if required then finish with extra virgin olive oil, give this another process, depending on the consistency that you desire! Serve as you wish but especially good with pitta or flat breads.

NOTES;

Suitable for vegetarians and vegans. Not suitable for home freezing and is at its best during the the first 24 hours, when placed in a refrigerator it will last 3-4 days, but a loss of flavour is to be expected. Tahini is a paste made from ground sesame seeds, that is common in ethnic grocers and supermarkets. Tahini is liable to seperate during storage, stir well before use.

PLYMOUTH FARMERS MARKET : DATES REMAINING 2009

MARCH 14th

MARCH 28th

APRIL 11th

APRIL 25th

MAY 9th

MAY 23rd

JUNE 13th

JUNE 27th

JULY 11th

JULY 25th

AUGUST 8th

AUGUST 22nd

SEPTEMBER 12th

SEPTEMBER 26th

OCTOBER 10th

OCTOBER 24th

NOVEMBER 14th

NOVEMBER 28th

DECEMBER 12th

DECEMBER 19th

Plymouth Farmers Market is hosted on the 2nd and 4th Saturday of each month, opening times are 9am - 4.30pm/16.30. The market is situated around the sundial in the city centre.

A selection of stores are always on show, ranging from small producers of artisan foods to fresh produce.

FAT MAMMA'S BURGER BAR

Tucked away in a small premises on Drakes circus, with little frontage to do this business justice, walk through the doors of what was once a record shop you may be pleasantly surprised.
"THE WORLDS GREATEST BURGER" as proudly displayed in the small window is serving as the name would suggest- well burgers! The burgers are not the worlds best, but there is no harm in selling your product, you have to survive in this day and age with the bankers living on there fat cat pensions and the rest of us struggling to survive, you can be forgiven for selling and thinking big, it's the only way to go!
What these burgers do have is realism! Yes you heard it here first -real burgers in Plymouth. I witnessed with my own eyes these being made! What a revelation, beefburgers being shaped by the gloved hands of the one guy behind the counter, this is just getting better! Being the only customer at the time, another 4-5 we would have been struggling to sling the proverbial cat, the place is small, but welcoming with the guy behind the counter happy to discarded his disposable gloves to take my order. Now the menu board is up high, very well placed for the Plymouth raiders basketball team or those with good vision, but still manageable for the rest of us, let us not forget space is an issue here! With a choice of burgers all at £3.50 and wraps from £3.95, the menu is more than adequate. I decided on the English burger. A beefburger that is topped with bacon and an egg. Very British indeed with a side of beer battered chips with choice of dips.(Sides from £1.50, Coffee 95p)
As i waited for my order i had a good scan of the premises, it didn't take long but i liked the set up. For those with a liking of nostalgic signs you will be catered for. There are of course other burgers on offer, amongst them i noticed the Swiss, American, lamb and mint and of course the Hawaiian burger topped with the old favourite of the pizza shop the "the pineapple slice".
My order arrived wrapped in white paper and handed over the counter, good to go or if you like make use of the seating, which i did, as time was not of importance on this day
The first bite was good the second better, a nice burger at an acceptable size that screamed well made(i hate massive burgers). The burger being topped with a thick slice of bacon and an egg, plus the usual salad, that hid a lovely little surprise, a wonderful cornichon. Now most of us know this is the secret weapon of the high street burger chains, but it amazes me that hardly anyone else serves these with their burgers. Take the cornichon out of high street fast food burger and what are you left with, a pretty dismal beef pattie that cost next to nothing to make plus a couple of limp pieces of salad and a clump of mayo. If we were to do the cornichon test on the average Burger king or McDonald's customer, most when faced with a cornichon would probably run a mile let alone taste one, yet they don't question the actual taste that makes ,what they eat palatable. This has nothing what so ever to do with the big companies promise of wonderful ingredients, it is a unique secret weapon that i am glad to say has found it's way into the better burgers that can be found at Fat Mamma's. At £3.50 i would much rather spend my money here, and get the real McCoy, than give the big corporations my hard earned cash and grease the palms of the nasty fat cats. My only gripe with Fat Mamma's is that they need a menu placed outside. I have stopped on many occasions and walked on because i couldn't see what was on offer, i am glad that i did venture inside, and i will be back!

FAT MAMMA'S
DRAKES CIRCUS
NORTH HILL
PLYMOUTH
PL4 8AY
TEL: 0781 9615097

BEEF RENDANG- PICTURE SEQENCE

Spices blended with a pestle and mortar. A spice mill or blender attachment can be used in lieu of a decent pestle and mortar. Onion,garlic and ginger passed through a blender. Blended to the consistency of a puree.

Coconut bought to the boil at the first stage.

Coconut milk with the addition of spices and onion puree. This is the first change of colour to be experienced during the cooking of this rendang.

You will notice the slightly darker colour of the dish at this stage. Do not give up at this stage and serve the dish a little patience is all that is required. Believe me the dish will change to the desired colour.

Towards the end of cooking time you will notice that most of the coconut milk has been reduced and absorbed by the beef. This is the stage that requires a little more attention. You will need to keep a close eye on the beef to prevent the beef from burning and drying out. Believe me at this stage it is possible to lose the dish. When most of the sauce has been absorbed and you are left with a dark mass of beef with a thick coating of sauce. You are ready to serve!

The final product. At the beginning of cooking you will wonder whether the dish is too light in colour, will it ever reduce, be patient the dish will happen!

BEEF RENDANG

This dish is great, but is adaptable in the amount of beef you use. I allow 250g of beef per a person up to 1kg for this recipe. Allowing 250g of beef per a person is really not that much if you consider this dish is not bulked out with other ingredients like most curry dishes. You can cook this with 500g or 750g if desired, as the rest of the ingredients remain the same. Beef Rendang originates from Sumatra in Indonesia, with Malaysia having similar versions. During research for this dish, i did come across many versions with different recipes claiming to be authentic. My recipe is not far off the mark, but this aside it is still very tasty and a dish that is cooked many times in our household. The Rendang method was originally created as a way of preserving meat before the times of refrigeration. This dish does require a lot of time to make but the results are worth the wait. The puree of onion,garlic and ginger that is used to help thicken this dish is very adaptable for other curry dishes, and is a wonderful method of thickening and developing flavour.

THE RECIPE;

The puree;

250g onion

3 cloves of garlic

10g ginger

Small pinch of sea salt

2 tbsp of water or c/milk

The spice mix;

2 tsp coriander seeds

2 tsp cumin seeds

1/2 tsp fennel seeds

1/4 tsp cloves

1/4 tsp turmeric

2 black peppercorns

The rest;

1 kg Beef steak(cut into decent chunks)

400ml coconut milk

1 bay leaf

1 stick of lemon grass

1 tbsp fresh lemon

4 chilli peppers(de seeded)- Depending on the amount of heat required seeds can be left!

2 -3 tsp of palm sugar

Optional Garnish;

Fresh tomato

Spring onion
Sliced chilli

THE METHOD;

Ground the spices in a pestle and mortar or spice mill to a fine powder, Reserve.

Chop the onion, garlic and ginger and add to a blender to make a puree. You will need to use the water or coconut milk to loosen the mixture and help the puree along. Season with a pinch of sea salt, reserve.

Add the coconut milk to a suitable skillet, and bring to the boil, after a couple of minutes add the spices, cook for 2 minutes before adding the onion puree, cook for a further 2 minutes before adding the chilli,lemongrass and bay leaf. Allow too cook for a further minute then add the Beef. Coat the beef with the coconut then add the lemon and palm sugar.

Over a low to moderate heat allow the dish to cook until all the sauce has been absorbed by the Beef, this will take somewhere between one and one and a half hours. Do not worry during cooking as the sauce will not take on the dark Rendang colour until all of the sauce is absorbed. During the last 10 minutes of cooking more attention is required as the sauce is absorbed to prevent the Rendang from burning.

The finished dish will look like a sticky dark brown mass, lovely and rich. Turn out into bowls and serve with boiled rice.

I like to eat Rendang with a garnish of tomato, spring onion and sliced deseeded chilli.

FOOLPROOF RICE

Not a recipe but a method for long grain rice. Bring 2 lt of salted water to the boil, add 400g of long grain rice(4 x 100g, allowing 100g per a person), stir to ensure the rice does not stick, bring back to the boil. The rice will cook perfectly in approximately 10 minutes. You will need to check for precise cooking by taste. The rice should be firm to the bite but giving a little.

CHOCOLATE CHILLI PANCAKES WITH HOT CHOCOLATE SAUCE

Pancakes and chocolate sauce with a dusting of chilli, nearly heaven but not quite! The chilli is a good match with the chocolate but if not to your liking you can leave the chilli out. The chilli does add a new dimension to chocolate but a sprinking is all that is required.

THE RECIPE;
For the chocolate sauce;
100ml double cream
150g of dark chocolate 55% cocoa
1 tsp of caster sugar

For the Pancakes;
4 pancakes(made from the previous recipe which you can find on this site)
Hot chilli powder
Sugar optional

METHOD;
Heat the cream with the tsp of sugar, once hot but not boiling add the chocolate in little pieces, stir until the chocolate has melted, keep warm until required.

TO PLATE AND FINISH;
You will require 4 pancakes. Spread a little chocolate sauce on each of the pancakes and a sprinkle of sugar if using, then roll into tight cigars, cut each pancake into 4 or 2 if desired, add to a plate with a drizzle of chocolate sauce and a sprinkle of hot chilli powder.

PANCAKE FU YOUNG

A vegetarian version of a Fu Young dish. This recipe is using a pancake as a base rather than the traditional egg omelette. The beauty of this dish is that you can use any vegetables you have to hand. The Fu young is really a folded omelette with an assortment of Chinese ingredients.

THE RECIPE;

4 pancakes

2 cloves of garlic(finely chopped)

1 chilli- seeds removed and sliced

1" piece of fresh ginger(finely chopped)

8-10 chestnut mushrooms(sliced)

4 spring onions(sliced on the diagonal)

1 medium onion(roughly chopped)

1 red pepper- sliced and seeds removed

4-6 mangetout

4-6 baby corn

A handful of fresh beansprouts

1 tbsp plus 1 teaspoon of light soy sauce

Juice of half a lime

1 tsp sesame oil

sweet chilli sauce to taste

sea salt and black pepper to taste

OPTIONAL INGREDIENTS;

1 tsp of 5 spice

1 tsp of sugar

METHOD;

Stir fry the garlic ,onion,ginger and chilli for 1 minute, add the mangetout and corn and cook for a further minute, then add the bell pepper and mushrooms cook for a further 2-3 minutes then add the soy sauce and lime. Continue to stir fry then check for seasoning, adjust as necessary. Finally add the beansprouts and spring onion and cook for a further minute, then add a tsp of sesame oil before serving.

TO SERVE;

Place a 1/4 of the stir fry on each pancake and roll into a cigar shape, cut in half and plate with a garnish of sweet chilli sauce and a drizzle of the pan juices.

PANCAKE WITH PANCETTA LEEK AND PARMESAN SERVED WITH LEMON VINAIGRETTE

A nice thick pancake served with Pancetta cooked with leeks and Parmesan cheese and finished with a drizzle of lemon vinaigrette. This recipe could serve 2 big portions but due to the richness of the dish and the dish itself being very filling, i would recommend a serving of four. Basically this is a tarted up version of a ham and cheese pancake, but all the better for it!

THE RECIPE;

4 pancakes

1 tbsp olive oil

2 tsp of unsalted butter

6 slices Pancetta

50g leek(white and light green part)

25g onion

20g freshly grated Parmesan cheese

3g flat leaf parsley

4 tbsp of double cream

1 clove garlic

A splash of dry vermouth/ noilly prat

1/4 tsp of lemon vinaigrette

GARNISH;

Leaf salad

Lemon vinaigrette

TO MAKE LEMON VINAIGRETTE;

Place 2 tbsp of fresh lemon juice into a shaker or squeeze bottle, add a small pinch of sea salt and shake to dissolve. Now add 5 tbsp of extra virgin olive oil, shake again and add a pinch of sugar.

Taste and if required adjust seasoning. A pinch of freshly ground black pepper can be added if desired.

METHOD;

Add the olive oil and butter to a pan once hot add the onion and leek cook for 1 minute add the garlic cook for a further 30 seconds, then add the Pancetta. As the Pancetta starts to cook add a splash of dry vermouth, once the pancetta has crisped a little add the cream and 1/4 of a tsp of lemon vinaigrette, cook for a further minute then add the Parmesan and chopped parsley. Cook for a further 2 minutes and take off the heat.

TO FINISH;

Fold a pancake in half and spoon a 1/4 of the Pancetta filling into the middle, now fold again so that it looks like a little horn, place onto a plate. Dress the salad leaf with lemon vinaigrette and place alongside the pancake and drizzle some vinaigrette around the plate.

PANCAKES - SHROVE TUESDAY

For century's throughout the world, Christian community's have been celebrating the Tuesday before lent. In the Catholic communities of the Americas Mardi Gras is one such festival, closer to home it is called shrove Tuesday but more commonly known to us as pancake day. Traditionally pancakes were served with a meat based stew on the day before lent, now days you are more likely to find the sweet and sour combination of lemon juice and sugar. Possibilities for fillings are endless as pancakes can brace the worlds of sweet and savoury. Here is my Pancake recipe, which incidentally is a good time to get tossing, that is pancakes of course!

THE RECIPE;

Makes 4 thick or 6 thin pancakes.

150g plain flour(sieved)

350ml whole milk

1 large egg(preferably free range)

pinch of salt

1 tsp of oil

METHOD;

Sieve the flour and add the milk. whisk to combine and break in the egg, whisk again until all ingredients are nice and smooth and the consistency of thick cream. Season with a pinch of salt.Heat a non stick pan/skillet with the teaspoon of oil, swirl this around the pan. Once hot pour a quarter of the batter into the pan and make sure that it covers the whole of the base, after a minute loosen the edges with a spatula, give the pan a shake. If you are a tosser it makes life a little easier at this point as a good flick of the wrist will turn the pancake. If you are not a tosser, you will have to find away of turning the pancake over, if this fails you could place the pan under a hot grill till slightly coloured. Once the pancake is slightly brown it is cooked.Turn each pancake onto a plate, if desired serve with lemon wedges and a sprinkling of sugar, or alternatively serve with a nice fruit jam.

NOTES;
If you desire less oil, place 1 tsp of oil , once hot give the pan a very light wipe with a kitchen towel, but please be careful of your fingers.

MOORISH CUSTARD TART

Who doesn't like the odd tart. Well i am sure I'm not alone in the pursuit of happiness, a well made tart certainly delivers in the happiness stakes. But unfortunately only temporary happiness can be achieved with this comforting Moorish custard tart, reason being it will not stay in the fridge for long, it will be gone before you finish the oohs and ahhs of moorish delight.

THE RECIPE;

1 quantity of pine nut pastry- this recipe makes three batches!

2 cups/10oz pine nuts
1/3 cup of sugar(approx 75g)
3 cups of plain flour
8oz/250g unsalted butter(room temp)
1 large egg
1 tsp of vanilla extract/essence
Extra butter and flour for greasing the tin.
METHOD;
Pulse the pine nuts in a food processor, add the sugar and flour then pulse again until the nuts are finely ground and the mixture resembles breadcrumbs. Place this mixture into a mixing bowl, add the softened butter,egg and vanilla extract/essence. Mix to combine(a ball of dough should form at this point), and divide into three equal parts. Wrap each dough mixture in cling film. Place one quantity of dough into the fridge and freeze the other two if not using within 24 hours. You will require a 9" tart tin/sandwich tin with a removable bottom. Grease the tin with butter and give a light dusting of flour, now place into the fridge for ten minutes. Pre heat an oven to 180 c, take out the tart tin after the 10 minutes and mould the pastry into the tin with your fingers, making sure that a uniform thickness is achieved throughout. Place in the centre of the pre-heated oven and bake for 20 minutes. Turn the tin 180 degrees after the first ten minutes to allow for even cooking. Remove from the oven after 20 minutes, and proceed with the rest of the recipe.

THE CUSTARD;
1 pint double cream
8 lge egg yolks
80g vanilla sugar
1/2 tsp vanilla essence
Nutmeg to taste(grated)

METHOD;
Seperate the eggs and place the yolks into a bowl with the vanilla sugar. Warm the cream in a pan, once warmed through but before boiling pour onto the whisked eggs and sugar and whisk again to combine. Add the custard to the tart shell and bake for 45 minutes at 120 c/ 250 f/ gas 1/2. After the 45 minutes baking remove from the oven and allow to cool, once cool place in the fridge and allow to chill for 2 hours or until set.

CURRIED NOODLES WITH CHICKEN AND PRAWN

In reality this dish is more about the addition of curry powder to noodles than what ingredients are actually used. This recipe is similar to a dish called singapore noodles, although the origin of singapore noodles is unknown to myself. On undertaking a little research, my findings have lead me to believe that singapore noodles are a north american adaption, with the name singapore referring to the use of heat or the blending of oriental cuisine with that of the indian use of spice. This dish can be made with other meats or poultry.

Serves 4-large portions

RECIPE;

225g raw prawns

100g chicken thigh or breast(sliced into small pieces)

250g cooked noodles

1 small onion(roughly chopped)

2 cloves garlic(finely chopped)

8-10 chestnut mushrooms(sliced into 1/4)


1 tbsp of fresh ginger(finely chopped)

1 red bell pepper(roughly chopped)

2 chillies(de-seeded and finely chopped)

1 tbsp mild curry powder( if using hot curry powder omit one of the chillies)

1/2 teaspoon of five spice

1 handful of beansprouts

1 lge pak choi(cut on the diagonal)

1 tbsp of light soy

3 tbsp of veg oil

sea salt and black pepper to taste


OPTIONAL GARNISH;


Shredded scallions/spring onion


Fresh coriander(finely chopped)

METHOD;

Add the oil to a wok or suitable saute pan and heat to hot, add the garlic,ginger,onion and chilli and stir fry for 1 minute, add the pak choi,mushrooms and peppers, then stir fry for a further minute. Now add the chicken and cook for a further minute, before adding the beansprouts and prawns, cook for 1 minute, add the curry powder, keep the ingredients moving in the wok and season with 5 spice and soy sauce, now add the cooked noodles then stir to combine. Check for salt and pepper then turn out into bowls and garnish with shredded spring onion and fresh coriander.

NOTES;

For a wetter version please use your imagination, the addition of 100ml of appropriate stock or a small amount of coconut milk will provide the desired wetness. Unfortunately myself, i am rather fond of dry noodle dishes, although i would never say no to a noodle soup- That would be rude!

BEEF CHOW MEIN

Fried noodles(chow mein) can be served with most forms of protein, a favourite of mine is beef.

In this recipe i am using rump as the beef is seared in a wok first, then cut across and tossed with the noodles when ready to serve. My version of beef chow mein is rather dry, but by increasing the soy,oyster and rice wine too 2 tbsp each you will achieve a moister chow mein, if that is your preference.

RECIPE;

serves 2

150g egg noodles

175g rump steak(APPROX)

2 tbps groundnut oil or vegetable oil

1 tbsp light soy

1 tbsp oyster sauce

1 tbsp of rice wine(shaoshing)

1 large clove garlic

1 pak choi(sliced on the diagonal)

6 chestnut mushrooms

pinch of sugar

beansprouts(1 handful)

sesame oil

salt(to taste)

pepper(to taste)

METHOD;

Bring a pan of salted water to the boil, meanwhile add a tbsp of oil to a wok or saute pan and cook the beef for 2 minutes a side, then set aside. Reserve the cooking juices in the wok. Add the noodles to the boiling water and cook according to the manufacturers instructions. Now reheat the wok and add the other tbsp of oil and stirfry the garlic then add the mushrooms,pak choi and the bean sprouts, cook for 2 minutes. Then add the oyster and soy sauce, stirfry and add the rice wine and a pinch of sugar. Drain the noodles and add to the wok, toss to combine then add the sliced beef,toss again then adjust the seasoning if required and turn out onto a plate with a drizzle of sesame oil to taste.

NOODLES - PRAWN WITH CHILLI AND GINGER

A simple meal for one that can be increased in quantity. Egg noodles cooked with chilli and ginger with a garnish of fresh coriander and spring onion. A lovely combination that is simplicity in itself.

RECIPE;

6 prawn/shrimp(cooked)

2 tbsp groundnut oil or veg oil

1 chilli( deseed, if required)

5 g root ginger

1 clove of garlic

3 spring onions

125g egg noodles

1 tbsp light soy sauce

1 tbsp rice wine(shaohsing)

1 tbsp fresh coriander

Pepper (to taste)

Salt (to taste)

METHOD;

First cook the noodles according to manufacturers instructions. While noodles are boiling, finely chop 5g ginger, 1 chilli, 1 clove of garlic. Reserve the white part of one of spring onions for garnish and cut the rest of the spring onions on the diagonal(green leafy part as well). Heat a wok or saute pan on a high heat add the oil, once hot add the garlic, ginger and chilli cook for one minute add the spring onion and prawns cook for further minute then add the noodles. Toss all of the ingredients to combine now add 1 tbsp of light soy and 1 tbsp of rice wine. Cook for a further 2 minutes while keeping the ingredients moving! Add a turn of black pepper and check for salt. Turn onto a plate and garnish with 1 tbsp of fresh coriander and shredded spring onion.

Note; When checking for salt bear in mind that soy sauce is salty! You might not need as much as you think.

VANILLA ICE CREAM

A great classic that can stand alone or become part of a more elaborate preparation. Unfortunately due to commercial preparations, real vanilla ice cream is rarely eaten or understood. By omitting the vanilla you have the base for many different ice creams and flavour combinations. Once you have tried this you will understand what ice cream is all about.

RECIPE;
600ml whole milk
600ml double cream
100g vanilla sugar
12 lge egg yolks
2 vanilla pods

Makes just over 2 pints of ice cream

The beginning of the preparation is the same as for creme anglaise, at the end stage when the custard is thick enough to coat the back of a wooden spoon, you will need to allow your custard to cool. Once cool add the custard mixture to an ice cream machine and churn according to the manufacturers instructions. Place the firm mixture into a seal able container and place into the freezer until set firm(2-3 hours).
If an ice cream machine is not to hand, place cool/chilled mixture into a seal able container place into the freezer and remove every 2 hours and whisk or beat with a fork to break down ice crystals.

Note;
Make sure that the ice cream is covered in the freezer to ensure that odours from other foods do not find there way into the flavour.

APPLE CRUMBLE

What is the key to a good crumble? Well apart from the obvious a crumble in my mind should have at least an equal balance of fruit to crumble. Too much fruit, stewed for too long you just as well eat baby food, too much crumble you just as well have a giant biscuit! A crumble should be buttery,rich and well- crumbly. The dish itself can be forgiving and lends itself to many different seasonal fruits. Here we are using apples, but many combinations are known and have become classics in there own right.

Recipe;



CRUMBLE TOPPING;

150 g plain flour

100g sugar

100g porridge oats

100g unsalted butter - softened and cut into cubes

small pinch of sea salt

grating of nutmeg optional( half a grated nutmeg used in my recipe)



FILLING;

500 g apples- this recipe uses braeburn

100g vanilla sugar or caster sugar

1 tsp of ground cinnamon



Method;

Add the oats to a food processor and blitz a couple of times, add the flour and blitz again, now add the softened butter,sugar and optional nutmeg, and pulse until mixture resembles fine breadcrumbs.

Peel and core the apples, cut into bite size pieces and place into a mixing bowl, mix with 100g of vanilla sugar/caster sugar - add 1 tsp of cinnamon and combine until all of the apples are coated in sugar and cinnamon, now place into a suitable oven dish that will hold all of the ingredients.

Cover with the crumble topping and pat down with the back of a spoon. Place in a pre-heated oven at 180c/gas 4 and cook for 35-40 minutes.

Serve with vanilla ice cream or creme anglaise

LAMB AND KIDNEY HOTPOT

Comfort food at its best. This dish is a treat and not so far from a lancashire hot pot as one would think. There are so many recipes for lancashire hot pot, that one would become confused and muddled just trying to find an authentic version. This is my version that can serve as a complete meal or part of a larger meal with vegetables or even pickled cabbage.

Recipe;

900g lamb

4-6 lamb kidneys(cleaned)

600 ml lamb stock

1 lge onion(roughly chopped)

1.2 kg potatoes -Maris piper preferably

2 bay leafs

1 tbsp of tomato puree

3 cloves of garlic

1 tbsp of fresh thyme

1 tbsp of fresh rosemary

small glass of port

olive oil

unsalted butter

sea salt

freshly ground black pepper

plain flour

1 medium carrot

4" piece of celery

1/3 of a leek(white)

Method;

First prepare the carrot,leek and celery. Chop as finely as possible and reserve. Peel the potatoes and reserve in clean water.

Clean the kidneys and cut, along with the lamb into bite sized pieces. Coat in seasoned flour, heat a large skillet or saute pan with a little olive oil, brown the lamb and kidneys then remove and reserve till needed. Add a dash of oil to the pan and saute the onion and garlic(being careful not too let the garlic brown) then add the carrot,celery and leek cook for a further 2
minutes, pour on a glass of port and deglaze the pan. Once deglazed return the lamb and kidneys, add the tomato puree and combine. Pour on the stock and add the finely chopped herbs and bay leaf.
In a suitable oven proof dish grease the bottom with a little butter and line with potatoes that have been cut into thin rounds. Now add the lamb and kidney filling adjust the seasoning and top with the rest of the potatoes. Brush the potatoes with melted butter and place in a pre-heated oven 200c/gas6 for approximately 1 hour.

Note; Frequent brushing of the potatoes during cooking will give a better crisp finish,but will prolong the cooking time.

CREME ANGLAISE- POURING CUSTARD

Given a french name this still oozes Britain, British to the core me old son!
I can not really think of many dishes or preparations from the sweet world that i absolutely adore, but a well made custard has to be there right at the top, combine this with a treacle tart or lovely homemade crumble and you experience the kind of sensation that chocolate lovers so fondly describe- heaven!

The recipe;
For roughly 1 pint of custard,

300 ml whole milk
300 ml double cream
6 eggs yolks
1 vanilla pod
50g vanilla sugar

The method;
Cut the vanilla pod length ways and remove the seeds with the tip of a small knife(flattening the pod first with the back of a knife will loosen the seeds).
Add the milk,cream and vanilla(seeds and pod)to a decent saucepan and bring to the boil!
Mean while separate the eggs and whisk with 50g vanilla sugar to a creamy texture has been achieved and a slight change of colour(2 Min's).
As the liquid comes to the boil pour half onto the eggs and sugar and whisk then add the other half and whisk again.
Return this to the pan on a very low heat. Continue to stir until the custard thickens, but be very careful of the temperature as the eggs are liable to curdle!!!!!!!
As soon as the custard coats the back of a wooden spoon and leaves an impression, if a clean finger is drawn through - the custard is ready.
Strain through a sieve into a clean bowl, allow to cool and refrigerate. Once chilled enjoy!

Notes;
Plain caster sugar can be used and will give an exceptional custard, adding vanilla sugar is my own twist on a great classic. This custard can be made successfully with 5 eggs, and quantities can be doubled.
Once the custard has been sieved you can discard the vanilla pod but better still, dry with a kitchen towel and add to a pot of caster sugar.

ESSENCE- RECIPES FROM LE CHAMPIGNON SAUVAGE BY DAVID EVERITT MATTHIAS

• Biased about this book - no chance. What is there to be biased about i've only eaten there 4 times, bought the book from the restaurant, went to school down the road , had the book signed from the chef, got invited into the kitchen to make bread which i declined, silly now but fear was the reason. So of course I'm biased, this is the best damn restaurant in the world in my eyes.
  
  It was on our first visit to this establishment that i saw the book for sale. Not only was it amazing to be eating in our first 2 Michelin starred restaurant, but a chance to purchase the man's book was somewhat exciting, making the whole experience that little more special.
  
  
  When Essence was first published it was widely claimed to be the English equivalent of The French Laundry Cookbook, and rightly so. David Everitt Matthias is not a celebrity chef, although very well known and respected in culinary circles, David is a chef who has not missed a service for 17 years in his restaurant, a distinction not many could surpass. The food he produces is excellent while his wife Helen runs a faultless front of house. Why the Michelin guide still has them down at two stars is beyond many, and belief.
  
  With the authors cooking firmly rooted to the terroir(land), this shows throughout the book with recipes using foraged wild foods and a quirky little section at the back devoted to identification.
  One of the strong points of this book is the break down of each recipe enabling the user to adapt parts to other ingredients. The author explains throughout that most preparations can and will work with other related ingredient parings, which in turn makes this a very user friendly cookbook at the high end of the market!
  Another surprise is the authors love of cheaper cuts and little used fish. This shows the authors great understanding of cooking and ingredients, and how with the right skills the cheaper fresh ingredients can be turned into the sublime. A section at the front describes some of the pre-starters such as crispy pigs ears,gougeres, and a lovely vichysoisse of alexanders. All of this is supported by good photography and wonderful recipes.
  
  Retailing at £25/$40 - a book that is honest and sincere and lives up to it's title Essence!
  
  191 pages
  isbn- 1-9045735-2-5
  http://www.absolutepress.co.uk/
  
  Le Champignon Sauvage
  24-28 suffolk Road
  Cheltenham
  Gloucestershire
  GL 50 2 AQ
  TEL (44) 01242 573449
  http://www.lechampignonsauvage.co.uk
  

MAZE- THE COOKBOOK BY JASON ATHERTON

Not another cookbook from a Michelin starred chef! Well yes in fact! A little different than your average chef cookbook with recipes actually having three variations rather than the impossible to achieve one recipe!
Having been a keen follower of Jason Atherton's cooking and impeccable credentials, i was rather pleased to find this book amongst the shelves of the local bookstore.
Jason Atherton has worked in some of the finest kitchens in the world el Bulli and Gordon Ramsay being just two of the many. His creativity and genius in the kitchen are quick to shine through in numerous recipes that adorn the pages of this beautiful book.
Mr Atherton is not afraid to say how he chanced upon some of his recipes from mistakes , this alone lets you know that this guy is human and not a culinary machine. A trait that is unfortunately evident in many high end cookbooks. Mistakes lead to excellent discoveries as in the perfect scrambled eggs page 69. Innovative recipes stand along side classics that have been adjusted to suit the modern times with a little science showing from time to time, but most recipe's relying on the skill and intuition of the chef.
A great touch within this book is the three variants of the principle ingredient. Although the recipes do not necessarily become easier, while you may feel that certain recipes are served in the restaurant while other's are for the table at home they are not impossible to achieve with a little skill. With outstanding photography from Ditte Isager this alone places the book in the 5 star category while complimenting the recipes to provide an excellent cookbook.
If you like innovative cuisine and like the idea of black olive caramel with your strawberry's or chilled pea soup with Parmesan ice cream, this is the book for you. The book has 254 pages with a foreword by the man himself and an introduction by Ferran Adria. With a small section on cocktails at the back of book followed by a comprehensive section on the basics you can't go far wrong! Retailing at £ 25 it is a little on the expensive side but worth every penny.

Isbn 978-184-00-597-0

www.gordonramsay.com/maze

www.ditteisager.dk

CHOCOLATE TART WITH PINE NUT PASTRY

Ahh chocolate, Ohh chocolate or just chocolate, you decide! For a long time now I've been contemplating making a tart! A chocolate tart! You see the thing being, i just love to cook with chocolate, i like the mess- i like messy things, not just any old mess but gooey, sticky high calorie mess, the kind of mess that only chocolate can provide! But the problem being, i don't really like eating chocolate i don't know why but I'm more of a savoury kind of guy. All is not lost though as i seem to be surrounded by an ever increasing supply of chocolate testers, always at the ready with spoons and open mouths.

Admittedly my chocolate making skills are put to good use around valentines day. When brownie points are needed for the coming year to secure the much coveted Beer tokens for the coming months- but beer tokens aside this is really a special tart! With Febuary around the corner i might be making this again! After my small slice i was tempted to pilfer the rest and stash it somewhere safe, somewhere only i knew! Now that is unusal for a savoury toothed guy.

Now the good part i am going to tell you how to make this! But first a little on the pastry, the pastry recipe is from The french laundry cook book, a recipe i have used on several occasions when the need to impress arises. The dessert that this wonderful pastry hails from is a Lemon Sabayon tart with pine nut crust, another of Thomas Keller's delightful treats. Having cooked the lemon tart last week, and with two batches of excess pastry in need of use, a chocolate tart seemed the right choice! An excellent marriage between nutty pastry and dark chocolate, rich with a biscuit base that softens and cuts through the richness - kind of like eating a giant chocolate digestive.

THE RECIPE;

Pine nut pastry;

2 cups 10 oz pine nuts

1/3 cup of sugar(approx 75g)

3 cups of plain flour

8 oz/250g of unsalted butter at room temperature

1 large egg

1 tsp of vanilla extract

Butter and flour for greasing the tin

Pulse the pine nuts in a food processor, then add the sugar and flour, Pulse again until the nuts are finely ground. Place this mixture into a mixing bowl, add the softened butter, egg and vanilla extract and mix to incorporate all ingredients. Divide the pastry into three parts and wrap in cling film. Place one quantity of pastry into the refrigerator and freeze the other two for future use, if not using within the next 24 hours. Using a 9" tart tin with a removable bottom, grease with butter and a light dusting of plain flour then place in the fridge until needed(approximately 10 minutes). Pre-heat the oven to 180c, when the oven is ready remove the pastry and the tin from the fridge. Mould the pastry into the tart tin with your fingers making a uniform thickness throughout, trim the pastry from the edges with a knife and place into the oven for 20 minutes. After 10 minutes turn the tart tin 180 degrees to allow for uniform cooking. Remove after allotted cooking time and allow to cool while you make the chocolate filling. Turn the oven down to 100c.

THE CHOCOLATE;

2 eggs

2 egg yolks

55g vanilla sugar(caster sugar is fine to use)

250g dark chocolate(55% cocoa solids is used in my recipe)

200g unsalted butter

Melt the chocolate and butter in a large bowl over a saucepan of boiling water(take care not let the bowl touch the water), once melted reserve. Starting again with cold water, place a large heatproof bowl over the saucepan and add the eggs, egg yolks and vanilla sugar and whisk till light and fluffy(approx 10 minutes). Remove from the heat and pour the egg mixture into the melted chocolate and butter. Fold this mixture in from the edges to return to a deep brown colour. Once the mixture is completely folded into itself, pour into the reserved tart tin and return to the oven for ten minutes. Remove and allow to cool, once cool place into the refrigerator until fully set. Eat and Enjoy, without trying to think about the coronary inducing amounts of butter!

WHAT BETTER TIME TO INDULGE IN AN IRRESISTIBLY CHOCOLATY TARTY ! JUST SAY NO, " OH GO ON JUST ONE SLICE" NO NO NO! I SHALL NOT SUCCUMB TO TEMPTATION, OH JUST ONE SMALL SLICE THEN"