Saturday, July 01, 2006
Sunday Roast Alternative - "One Pan" Salmon, potatoes and vegetables
I don't know about you, but I find that a heavy roast beef or lamb dinner is just about the last thing I want to eat in this hot weather, yet sitting down for a family meal of "meat, potatoes and two veg" is a great way of spending quality time with the family.
This meal is an alternative - I use salmon (tuna is an excellent substitute too) as the meat. Its much lighter for the hot months. Also this is very easy to cook if you have a steamer with two layers you only use one pan.
INGREDIENTS
As much fresh mixed vegetables as you can stuff into a steamer (these are all good: sliced carrots, sugar snap peas, peppers cut into strips, broccoli, cauliflower, asparagus, spinach, green beans, broad beans, baby sweet corn)
4 skinless and boneless salmon (or tuna) fillets.
1 bag of Charlotte potatoes.
1-2 "Heat up" lemon and parsley sauce packs.
INSTRUCTIONS
Boil a kettle full of water, fill the bottom of your steamer. Put your potatoes in the boiling water. Put the fish on the next layer of the steamer, cram the top layer with vegetables.
Assemble your steamer and put onto the stove at a high heat. Boil for twenty minutes, or until everything is cooked to your satisfaction.
Heat your sauce according to the instructions.
Serve and enjoy!
P.S. It goes really well outside with chilled apple and elderflower juice
This meal is an alternative - I use salmon (tuna is an excellent substitute too) as the meat. Its much lighter for the hot months. Also this is very easy to cook if you have a steamer with two layers you only use one pan.
INGREDIENTS
As much fresh mixed vegetables as you can stuff into a steamer (these are all good: sliced carrots, sugar snap peas, peppers cut into strips, broccoli, cauliflower, asparagus, spinach, green beans, broad beans, baby sweet corn)
4 skinless and boneless salmon (or tuna) fillets.
1 bag of Charlotte potatoes.
1-2 "Heat up" lemon and parsley sauce packs.
INSTRUCTIONS
Boil a kettle full of water, fill the bottom of your steamer. Put your potatoes in the boiling water. Put the fish on the next layer of the steamer, cram the top layer with vegetables.
Assemble your steamer and put onto the stove at a high heat. Boil for twenty minutes, or until everything is cooked to your satisfaction.
Heat your sauce according to the instructions.
Serve and enjoy!
P.S. It goes really well outside with chilled apple and elderflower juice
Thursday, June 22, 2006
Simple Fruit Salad
I've suddenly noticed that there are no sweet dishes in this blog. It may be due to the fact that I don't really have a sweet tooth which in turn may be due to the fact that I always stuff myself on the first and second course and then have no room left for deserts!
Anyway, to correct matters here's an easy to make fruit salad. If you've got children they'll love helping you to make it too!
INGREDIENTS
250 Grams of seedless green grapes
250 Grams of seedless black grapes
1 sweet apple
1 pear
1 orange
2 bananas
300 ml of Orange Juice
Juice of 1 lemon
2 heaped table spoons of sugar
INSTRUCTIONS
Peel your orange, break it into segments, de-seed, cut your segments into quarters. Chop up all the other fruit, remembering to take the seeds out. Put all the fruit into a large bowl and mix together
Heat the Orange Juice in a sauce pan, add the sugar and lemon. Pour it over your fruit when still boiling.
Leave to cool and serve
Anyway, to correct matters here's an easy to make fruit salad. If you've got children they'll love helping you to make it too!
INGREDIENTS
250 Grams of seedless green grapes
250 Grams of seedless black grapes
1 sweet apple
1 pear
1 orange
2 bananas
300 ml of Orange Juice
Juice of 1 lemon
2 heaped table spoons of sugar
INSTRUCTIONS
Peel your orange, break it into segments, de-seed, cut your segments into quarters. Chop up all the other fruit, remembering to take the seeds out. Put all the fruit into a large bowl and mix together
Heat the Orange Juice in a sauce pan, add the sugar and lemon. Pour it over your fruit when still boiling.
Leave to cool and serve
Saturday, June 10, 2006
The Best Thai Green Curry EVER!
I don't know if it is still there, but when I used to live and work in London (I left in 2002) there was a food stand in Farringdon Market that sold the most wonderful Thai Green and Thai Red Curry. If you are ever there at lunchtime on week days it would be well worth visiting. If the stand is there still and you like Thai Green Curry You will love this food.
Friday, June 09, 2006
Quick Students' Curry (aka Gordon Ramsay's nightmare!)
First I'd like to point out that no students, quick or otherwise, suffered in the making of this curry. In fact it contains beef and not student! So without further ado on with the recipe
INGREDIENTS
1 Large onion
1 Can of beef in gravy
25 grams of raisins
50 grams of peas
2 table spoons of mango chutney
25 ml of malt vinegar
125 ml water
1 table spoon of mild or medium curry powder
pinch of salt
little oil to fry onions
serve with noodles.
COOKING INSTRUCTIONS
1. Fry onions in oil until they start to go soft.
2. Prepare curry - open the can of beef, put it in a bowl. Add all the other ingredients apart from the noodles.
3. Cover the bowl and put in the fridge. Leave it there for at least an hour (leaving it for 24 hours is best)
4. Make noodles according to the instructions on the packet
5. Heat the curry thoroughly in either a sauce pan or microwave.
Serve the Curry with the Noodles
INGREDIENTS
1 Large onion
1 Can of beef in gravy
25 grams of raisins
50 grams of peas
2 table spoons of mango chutney
25 ml of malt vinegar
125 ml water
1 table spoon of mild or medium curry powder
pinch of salt
little oil to fry onions
serve with noodles.
COOKING INSTRUCTIONS
1. Fry onions in oil until they start to go soft.
2. Prepare curry - open the can of beef, put it in a bowl. Add all the other ingredients apart from the noodles.
3. Cover the bowl and put in the fridge. Leave it there for at least an hour (leaving it for 24 hours is best)
4. Make noodles according to the instructions on the packet
5. Heat the curry thoroughly in either a sauce pan or microwave.
Serve the Curry with the Noodles
Tuesday, June 06, 2006
Pork and Beef Meat Loaf by Leon Gruneberg
If you've been creating the recipes so far you are the cause of lambs being slaughtered, chickens loosing their heads and tuna sleeping with the fishes!
Great isn't it?
BUT... Why have pigs and cows got away with it?
Well, You think I'm not going to kill the sacred cow? BULL!
AND you won't find pork used... PIGS WILL FLY!
In fact this recipe kills two birds with one stone (or a cow and a pig at least) because it uses both pork and beef mince. It is also very tasty when served with onion and mustard beer gravy, carrots, peas and mash.
INGREDIENTS
300 grams of beef mince
300 grams of pork mince
3 Eggs (I always use Free Range because they taste so much better)
1 Large Onion
2 Table spoons of chopped fresh Sage
1 Clove of Garlic
1 Teaspoon of salt
Pepper to taste
Cooking oil (I recommend using a spray)
INSTRUCTIONS
1. Prepare Eggs - Boil eggs for 8 minutes, then run the eggs under cold water to cool. Remove the shells and put the eggs to one side.
2. Prepare Onion - Finely chop your onion and fry in a pan until they just start to soften
3. Prepare Herbs - Finely chop your sage and garlic
4. Prepare Meat - Put the two types of mince, the onion, garlic, sage, salt and pepper into a mixing bowl. Mix and need together thoroughly until you get a 'pate' texture and all the ingredients are well mixed.
5. Creating your meat loaf - Get a small bread tin and put about a third of your meat in the bottom. Spread to cover the bottom of the tin. Place the eggs in the middle of the tin in a row from one end to the other. Push your eggs down slightly to hold them in position. Use the rest of the meat to hide your eggs and build the loaf up to the top of the tin.
6. Cooking - Put the meat loaf in a pre-heated oven at gas mark 7/200 C for 90 minutes or until the juice is clear.
TIP: Save the oil you fried your onions in, add some juice from the meat loaf, a teaspoon of mustard powder, a heaped teaspoon of corn flour. Mix to form a pulp (the sort of mush which turns to sauce when you add liquid) slowly stir in a 50:50 mix of dark beer and water. Bring to the boil and you've got s fantastic gravy to with it.
Great isn't it?
BUT... Why have pigs and cows got away with it?
Well, You think I'm not going to kill the sacred cow? BULL!
AND you won't find pork used... PIGS WILL FLY!
In fact this recipe kills two birds with one stone (or a cow and a pig at least) because it uses both pork and beef mince. It is also very tasty when served with onion and mustard beer gravy, carrots, peas and mash.
INGREDIENTS
300 grams of beef mince
300 grams of pork mince
3 Eggs (I always use Free Range because they taste so much better)
1 Large Onion
2 Table spoons of chopped fresh Sage
1 Clove of Garlic
1 Teaspoon of salt
Pepper to taste
Cooking oil (I recommend using a spray)
INSTRUCTIONS
1. Prepare Eggs - Boil eggs for 8 minutes, then run the eggs under cold water to cool. Remove the shells and put the eggs to one side.
2. Prepare Onion - Finely chop your onion and fry in a pan until they just start to soften
3. Prepare Herbs - Finely chop your sage and garlic
4. Prepare Meat - Put the two types of mince, the onion, garlic, sage, salt and pepper into a mixing bowl. Mix and need together thoroughly until you get a 'pate' texture and all the ingredients are well mixed.
5. Creating your meat loaf - Get a small bread tin and put about a third of your meat in the bottom. Spread to cover the bottom of the tin. Place the eggs in the middle of the tin in a row from one end to the other. Push your eggs down slightly to hold them in position. Use the rest of the meat to hide your eggs and build the loaf up to the top of the tin.
6. Cooking - Put the meat loaf in a pre-heated oven at gas mark 7/200 C for 90 minutes or until the juice is clear.
TIP: Save the oil you fried your onions in, add some juice from the meat loaf, a teaspoon of mustard powder, a heaped teaspoon of corn flour. Mix to form a pulp (the sort of mush which turns to sauce when you add liquid) slowly stir in a 50:50 mix of dark beer and water. Bring to the boil and you've got s fantastic gravy to with it.
Friday, June 02, 2006
Just a thought
Why is Blue Cheese called Blue Cheese when the veins are actually Green?
Monday, May 29, 2006
Minced Lamb and Chickpea Curry by Leon Gruneberg
This curry goes well with pilau or Basmati rice. I like it with a medium or mild curry powder so its tasty rather than hot. It is also one of the easiest curries you can cook. If your a novice at cooking curry or don’t want to get involved with intricate preparation it is great!
INGREDIENTS
500 grammes of minced lamb
2 large onions
4 large tomatoes
2 cloves of garlic
1 can of chickpeas
1 heaped tablespoon of curry powder
25 grammes of fresh coriander
250 Milliliters
Vegetable oil
INSTRUCTIONS
1. Prepare Onions - Chop onions finely.
2. Prepare coriander - Chop coriander finely.
3. Prepare Tomatoes - Cut tomatoes into quarters.
4. Heat oil in a frying pan, add your onions and tomatoes. Fry until onions are starting to brown and tomatoes are starting to soften.
5. Add mince and fry until mince starts to brown.
6. Add curry powder, stir to coat your mince in the curry powder.
7. Add water and chickpeas (drained). Stir and bring to boil and hold for 5 minutes. Reduce heat and simmer for another 5 minutes.
8 Add coriander and turn up heat. You should drive off most of the water to leave a dryish curry.
INGREDIENTS
500 grammes of minced lamb
2 large onions
4 large tomatoes
2 cloves of garlic
1 can of chickpeas
1 heaped tablespoon of curry powder
25 grammes of fresh coriander
250 Milliliters
Vegetable oil
INSTRUCTIONS
1. Prepare Onions - Chop onions finely.
2. Prepare coriander - Chop coriander finely.
3. Prepare Tomatoes - Cut tomatoes into quarters.
4. Heat oil in a frying pan, add your onions and tomatoes. Fry until onions are starting to brown and tomatoes are starting to soften.
5. Add mince and fry until mince starts to brown.
6. Add curry powder, stir to coat your mince in the curry powder.
7. Add water and chickpeas (drained). Stir and bring to boil and hold for 5 minutes. Reduce heat and simmer for another 5 minutes.
8 Add coriander and turn up heat. You should drive off most of the water to leave a dryish curry.
