timscience: (fondue)
Inspired by Sainsbury's game casserole mix. Ingredients roughly in order of being put in the pot.

1 pack Sainsbury's game casserole mixed mystery meat
2 rashers bacon
2 tsp cumin seed
- coat the meat in flour and lightly fry along with chopped bacon and cumin seed.
1 ltr veg stock
4 tsp sumac stirred into the veg stock
1 small white onion, very coarsely chopped
1/2 dozen new potatoes
1 small handful chantenay carrots
1/2 small butternut squash, cut into 2cm cubes
- this really seemed to make a difference. Up to you with the butternut though I guess. Don't bother to peel it, the peel will go soft enough to eat.
2 cloves smoked garlic
1 tsp smoked garlic powder
1 chipotle chilli, chopped
- the smokey flavours really seem to work although you could probably sub in regular garlic if you must.
1 tsp spice parisienne (mainly paprika and nutmeg with some peppercorns, cloves and thyme)
1 tsp ground coriander seed
1 tbsp sieved flour, to thicken
1 sprig rosemary

Cook in the oven in a casserole dish for at least 1 1/2 hr at gas 3. Serve with dumplings (parmesan dumplings work fine but I think thyme dumplings would also be good).
timscience: (strange food)
Serves 2. Cooking time about 15-20 minutes but some prep time. Will involve linguine.

I got both the scallops and the linguine at a last minute shop at Tesco. For 2, if you are using large fresh scallops, I'd use about 4 each, but there weren't any so we had a pack of the small ones. Tesco are currently doing a fresh linguine pack that is half normal half spinach which is very nice.

1 pack scallops (or 8 fresh scallops as above, cut in half)
3 rashers streaky bacon
1 small onion
1/2 red pepper
1 large open cup mushroom
1 handful curly kale
1/4 tsp chilli flakes
1 clove garlic

1/2 pack fresh egg/spinach linguine
1/2 tub ricotta cheese
2 healthy dollops pesto
pecorino cheese to grate.

If you think this sounds like something I did with leftovers, you're right.

- Put a pot on to boil with a pinch of salt. While it is heating, chop the bacon into a large frying pan or saute pan and fry to your desired level of crispiness, then take the bacon out and put it aside. You want the other bits to fry in bacon lard, but you don't want the bacon overcooked.
- Chop up the red pepper and mushrooms and put in the frying pan at medium high heat.
- Wait 5 minutes and add the onion.
- Put the kale in a steamer and put over the now boiling water. You'll want to steam it for 5 minutes or so.
- Crush the garlic and add to the frying pan.
- When the kale is done, add it to the frying pan
- Tip in the scallops and add chilli flakes.
- At this point you'll need to add the linguine to the boiling water. I used fresh linguine which takes about 3 minutes. For dried linguine add it to the pot before you put the kale on.
- When the linguine is done, turn the frying pan off as well. Add the chopped bacon to the frying pan. Drain the linguine and stir through the ricotta.
- Serve the linguine onto plates and put the mix of scallops, bacon, kale, peppers etc on top.
- Grate pecorino on top to taste and finish with a healthy dollop of pesto.
- Grind on black pepper if you like.

Tasty enough to be immortalised on my LJ. You can probably add pine nuts but I totally forgot their existence until after we'd eaten.
timscience: (strange food)
This one's for you, [livejournal.com profile] motodraconis!

Serves 2 as a vegetable side dish. Bacon is, of course, a vegetable.

1/2 cup Puy lentils (I use the Merchant Gourmet ones as they don't need any of the soaking malarkey)
1 cup water
1/2 dozen cherry tomatoes or 3 or 4 normal sized.
2 cloves garlic
2 rashers back bacon
1 good squeeze tomato puree
1 small green chilli
1 tsp annatto seeds (optional but good for extra redness)
Last but very important, 2 tsp Seasoned Pioneers Pimienton Dulce. This is basically the paprika of the gods and instantly turns all goulashes, bologneses and tomato based dishes into things of joy. It towers over supermarket paprika like a rich red powdery colossus. It costs £1.95 and cheap at the price.

Finely chop the chilli and garlic into a heavy based pan (my mum's old Le Creusets are ideal for this kind of thing). Heat with olive oil until bubbling and slightly brown. Chop and add the tomatoes and continue to heat until they have broken down a little.

Add the lentils then quickly add the water. Bring to boil then reduce to a simmer.
Add the annatto seeds and tomato puree and a pinch of salt.

Allow to simmer for 15 minutes, then add the pimienton dulce.

Alow to simmer for another 15 minutes. While you are doing this, chop and fry the bacon in a little olive oil and add to the lentils. Keep an eye on it as you may need to add more water if it dries out. It should be a bit gloopy.

Serve with meat.
timscience: (fondue)
Recipe ganked off here, but we tweaked the times etc because the first time I tried it (with pork belly) it didn't quite come out right.

This time round we used Bath chaps which are basically pig's cheeks. HA, PIG, WE EAT YOUR FACE!!!

Get a Bath chap, we got ours from Feller Son and Daughter in the covered market, but apparently Waitrose do them. They are a very fatty cut. Pork shoulder, which is slightly leaner, is traditional for slow roasting but we reckon all that fat kept it moist.
To be honest I reckon you can use pretty much any cut as long as it has TASTY CRACKLING. You may wish to tie it up with string if the butcher has not already done so. Score for crackling.

Get a big bit of silver foil. Smear it with a little olive oil. Put 4 cloves garlic, a small coarse cut shallot, a de-seeded chilli sliced into sizeable pieces, 2 sprigs rosemary in the foil. Put the Bath chap on top.

Form the foil into a nest round the tasty pig bit, but make sure - and this is important - that the skin is exposed in order to make TASTY CRACKLING. Rub in some salt and herbs to taste.

Put in the the bottom of the oven at gas mark 7, then immediately turn down to gas mark 1. The initial blast of heat is to help crisp the skin.

Leave in the oven all afternoon. Go and visit friends. Really, don't worry about it. We put ours in at 1.30 and it was delicious by 8.

About 3/4 of an hour before you want to eat it, put in parboiled potatoes in a tray at the top of the oven. Drain some pork fat out of the foil nest and baste the potatoes with it. The potatoes will taste of garlic, rosemary and a little chilli. This is a good thing. Go and have a bath or something.

5 minutes before you want to eat it, take the pork out to rest and whack the oven up to gas 7 again to crisp the potatoes.

Serve, don't forget the delicious roast garlicy bits at the bottom.

Eat nom nom nom. Now you will not starve this winter.

May 2017

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