Knowing how busy my work schedule is at the moment and my home life with a new puppy, I decided it would be a good idea to do a big food shop via the internet. Well it's not something I'll be doing again in a hurry, especially not through the same supermarket.
When I received my shopping, everything was really close to its sell/use by date meaning I two options - cook up a storm or battle through day by day and throw some of it. I wish I could say I chose option one but I didn't, there just weren't the hours in the day.
Last nights dinner of Pork Chop with Fennel & Potato Gratin was born out of need to use up a few of these ingredients. I made it up as I went along but am really glad I scribbled it in my notepad as it was a total winner.
Fennel & Potato Gratin
1 Fennel bulb cut into thin slices.
4 Large potatoes cut into thin slices (I used Lady Balfour)
25g Butter (unsalted)
200 ml Double cream
3 tbsp Noilly Pratt
1 tbsp chives (finely chopped)
1 tbsp parsley (finely chopped)
50g Gruyere (grated)
Salt & Pepper
1. Preheat the oven to 180'c or the alternative.
2. Place a casserole dish on the hob over a medium heat and saute the fennel with the butter until slightly golden.
3. Add the potatoes and mix to ensure all coated with the butter.
4. Add the Noilly Pratt and allow to simmer over a low heat until reduced.
5. Add the cream, milk and seasoning, bring to near boiling point and simmer for five minutes.
6. Add the herbs, mix through.
7. Scatter over the cheese and place in the oven uncovered, cook for 40-50 minutes or until the potatoes are tender.
8. Serve.
Showing posts with label Vegetarian. Show all posts
Showing posts with label Vegetarian. Show all posts
Wednesday, 31 October 2007
Thursday, 25 October 2007
Autumn Soup
When I got a pumpkin in my organic vegetable box I knew I had to make soup. I've been craving pumpkin soup since Bev a good friend of mine mentioned that she would be making a huge pot of it for her bonfire party in November. The only question was what kind of soup would I make? What direction would I travel? Spicy oriental? Creamy American style? Broth? No I decided upon using a Moroccan influence based upon the Moroccan Lentil Soup recipe in the excellent The Moro Cookbook by Sam & Sam Clark.
The Recipe:
Serves 6 generously
1 pumpkin
2 sweet potato
1 white onion
1 red onion
250g red lentils.
4 cloves garlic
4 tbsp olive oil
1 tsp ground cumin
1 tbsp ras el hannout
1 ltr water
100g spinach
250 ml sour cream
1 tsp harrisa paste
1. Preheat the oven to 180'c or the equivalent.
2. Cut the vegetables into 2cm dice and put in a roasting tray with the garlic, cumin and olive oil. Roast for 45 min or until soft and slightly caramelised.
3. Puree the vegetables and place into a large pan or casserole dish, add the water and bring to the boil.
4. Add the lentils, ras el hannout and simmer for 45 minutes to one hour until the lentils are soft.
5. While the soup is simmering make the spiced sour cream. Whisk the harrisa into 100 ml of the sour cream and reserve until ready.
6. When the soup is ready add the remaining 150ml sour cream and spinach, heat gently until warmed through.
7. Serve the soup with a spoon of spiced sour cream and soup almonds scattered over.
I served the soup with a variety of flat breads, which were so simple to prepare. Just take a packet of tortilla wraps and spread harrisa paste over half and ras el hannout & olive oil over the other and cook according to the packet instructions.
Despite my family saying they didn't really like the sound of the soup, everyone went back for a second serving. It was delicate but punchy and very warming. To coin a phrase it was "a hug in a mug".
The Recipe:
Serves 6 generously
1 pumpkin
2 sweet potato
1 white onion
1 red onion
250g red lentils.
4 cloves garlic
4 tbsp olive oil
1 tsp ground cumin
1 tbsp ras el hannout
1 ltr water
100g spinach
250 ml sour cream
1 tsp harrisa paste
1. Preheat the oven to 180'c or the equivalent.
2. Cut the vegetables into 2cm dice and put in a roasting tray with the garlic, cumin and olive oil. Roast for 45 min or until soft and slightly caramelised.
3. Puree the vegetables and place into a large pan or casserole dish, add the water and bring to the boil.
4. Add the lentils, ras el hannout and simmer for 45 minutes to one hour until the lentils are soft.
5. While the soup is simmering make the spiced sour cream. Whisk the harrisa into 100 ml of the sour cream and reserve until ready.
6. When the soup is ready add the remaining 150ml sour cream and spinach, heat gently until warmed through.
7. Serve the soup with a spoon of spiced sour cream and soup almonds scattered over.
I served the soup with a variety of flat breads, which were so simple to prepare. Just take a packet of tortilla wraps and spread harrisa paste over half and ras el hannout & olive oil over the other and cook according to the packet instructions.
Despite my family saying they didn't really like the sound of the soup, everyone went back for a second serving. It was delicate but punchy and very warming. To coin a phrase it was "a hug in a mug".
Saturday, 20 October 2007
Sometimes the Simple Things in Life Are Best
Last night dinner had to be super speedy and super tasty, because, not only had the day been rather hectic, getting ready for our new arrival (an Irish Setter puppy on Sunday), but I'm currently working nights.
Now as much as I like working my night shifts I do find it absolutely essential that I come to work well fed. This may sound like a strange thing for a 'foodie' (cringe, I hate that word) to say but for any of my day shifts I don't care if I come to work on empty. Nights for some reason are different, although I can't put my finger on the reason why.
After rummaging round in the fridge and
cupboards seeking inspiration I decided on a very simple but cheerful salad of griddled halloumi and mixed herbs. It screams summer and after the cold, wet day I was screaming out for summer food too. The added bonus was that I managed to salvage lots of fresh herbs from the garden too before they ended up in the compost bin.
Now as much as I like working my night shifts I do find it absolutely essential that I come to work well fed. This may sound like a strange thing for a 'foodie' (cringe, I hate that word) to say but for any of my day shifts I don't care if I come to work on empty. Nights for some reason are different, although I can't put my finger on the reason why.
After rummaging round in the fridge and
cupboards seeking inspiration I decided on a very simple but cheerful salad of griddled halloumi and mixed herbs. It screams summer and after the cold, wet day I was screaming out for summer food too. The added bonus was that I managed to salvage lots of fresh herbs from the garden too before they ended up in the compost bin.
Thursday, 18 October 2007
Dulse
Yesterday I got a lovely parcel from a wonderful friend of mine in Northern Ireland (Brenda). She's a great friend of mine even though we've never actually met, we only know each other through online forums, but it feels like I've known her for ages, which is always good.
Now, back to the parcel - four wee bags of dulse and a pack of shamrock seeds, how lucky am I? I love dulse eaten straight as it is (which I've done with one of the bags already) but now I'm searching out recipes for it ... further details will appear here as and when I use it.
A big thank you to Brenda!!
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