Tuesday, September 25, 2007

Spicy fried Sweet Potato curry

by Ross Burden
from Ready Steady Cook

Preparation time less than 30 mins

Cooking time less than 10 mins

1 sweet potato, peeled and diced
2 tbsp vegetable oil
2 tsp cumin seeds
2 cloves
2 tsp coriander seeds
150ml/5fl oz water
1 bay leaf
2 tbsp yoghurt
handful fresh coriander, chopped

1] Fry the sweet potato in the oil until it is brown on all sides
2] Add the cumin, coriander seeds and cloves and fry for two minutes.
3] Add the water and bay leaf and simmer for 6-8 minutes or until the potato is tender.
4] Stir through the yoghurt and coriander and heat for one minute.
5] Serve.

Monday, September 24, 2007

Gratin Dauphinois

8 Potatoes, peeled and sliced, 6mm
500ml of heavy Cream
5 Garlic cloves, lightly crushed
1 sprig of fresh Thyme
1 sprig of fresh Rosemary
Salt and White Pepper
A pinch of freshly ground Nutmeg
Gruyere Cheese

1] Preheat the oven to 180c.
2] Put the Potatoes, Cream, 4 garlic, herbs, nutmeg, salt and pepper in a large pot.
3] Bring to the boil and simmer for 10 minutes.
4] Remove from the heat and fish out all of the herbs.
5] Rub the 5th garlic around the inside of the gratin dish, then lightly butter the inside of the dish.
6] Pour the Potatoes and Cream into the dish and cover with the Cheese.
7] Cook in the oven for 40 minutes, or until the Cheese starts to brown off.
8] Let it sit for 10 minutes before serving as it is very hot.

Sunday, September 23, 2007

Pork in Cider

No dish I have ever done from Anthonys' recipes has ever gone wrong. I owe him a beer or three.

This is one from Les Halles Cookbook - Page 174, Palette de Porc å la Biére.
I made the slight alteration of Cider instead of Beer, and it works very well.

Some Pork - Tenderloin or some shoulder
Olive Oil
Unsalted Butter
2 Onions, finely sliced
2 Carrots, sliced
4 Garlic Cloves
2 tbspns "00" Flour
50ml Cider Vinegar
400ml good quality Cider
300ml Chicken Stock
Dijon Mustard
Bread Crumbs

1] Heat the oil then add the butter till it starts to foam.
2] Fry off the Pork all over. Remove the Pork from the pan and let it sit.
3] Discard the blackened butter and add in some fresh oil.
4] Add the Onions and Carrot and gently fry until they start to colour and soften.
5] When the Carrots and Onions are nearly done, add in the Garlic.
6] Add the Flour and stir away for a couple of minutes.
7] Add the Vinegar and Cider, using a wooden spoon to dissolve all the bits from the base of the pan.
8] Bring to the boil then simmer and reduce the liquid by half.
9] Add the Stock and bring to the boil.
10] Lower the heat to a simmer and add the Pork back in.
11] Cover the pot and let it simmer for at least an hour.
12] Preheat the oven to 230c.
13] Place the Pork on a baking tray and cover the top with a layer of Mustard and then the Bread Crumbs.
14] Cook in the oven for 15 minutes, then let it rest for 5 minutes before serving.
15] When the Pork goes into the oven get on with the sauce.
16] Strain the cooking liquid into a small pan, put the Onions and Carrots into a warm serving dish.
17] Bring the cooking liquid to the boil, then simmer to reduce.

Goes very well with Gratin Dauphinois.

Lentil and Lemon soup

Olive Oil
1 Onion, finely chopped
1 Garlic Clove, crushed
150g Lentils
500ml Vegetable Stock
1 tin of Plum Tomatoes (chopped up)
2 tbsp of finely chopped fresh Thyme
Salt and Pepper to taste
Juice of a Fresh Lemon (add at the very end to taste)

1] Heat the oil and gently cook the Onions until golden.
2] Add the Garlic until they start to colour.
3] Stir in the Lentils so they pick up the oil.
4] Pour in the stock and bring it to the boil.
5] Skim off the frothy scum.
6] Add the Tomatoes and Thyme.
7] Cover and simmer for 15-20 minutes, checking it doesn't get too dry.
8] Taste, add a little Lemon Juice, taste... Maybe some pepper and more Lemon Juice?

Sunday, September 09, 2007

Sweetcorn fritters

Antony Worrall Thompson
from Ready Steady Cook

Serves 4-6

Preparation time less than 30 mins

Cooking time less than 10 mins

110g/4oz sweetcorn
1 egg white, whisked until soft peaks
110g/4oz self-raising flour
1 tbsp baking powder
1 egg
150ml/¼ pint milk
pinch of chilli flakes
55g/2oz unsalted butter
For the yoghurt dip
200ml/7fl oz Greek yoghurt
handful chives, finely chopped
2 tbsp white wine

1. Place the sweetcorn in a food processor and blitz to form a purée.
2. Transfer the purée to a bowl and fold in the egg white.
3. Mix in the flour, baking powder, egg, milk and chilli flakes to form a batter.
4. Gently melt the butter in a frying pan over a medium heat.
5. Spoon the mixture into the pan to make 4-6 fritters.
6. Fry the fritters for 2-3 minutes on either side, until golden and crisp.
7. To make the yoghurt dip, place the yoghurt, chives and wine into a bowl and mix together until combined.
8. Transfer the dip to a serving dish and garnish with chives.
9. Remove the fritters from the heat and transfer to a serving plate. Serve the yoghurt dip alongside.

Sweetcorn Fritters - thai Style

Serves 4 as a starter or side dish

250g frozen sweetcorn, defrosted, or 3 corn cobs
50g plain flour
Pinch of salt
1 chilli, finely sliced
1/2 inch fresh ginger, finely chopped, or 1 tsp ground, dried ginger
1/2 teaspoon ground cumin
2 small eggs / 1 large egg

1] Mix together the flour, salt, chilli, ginger, cumin and egg(s) to form a batter.

2] If using fresh corn cobs, remove the outer leaves and the hairy bits! Then boil / steam in boiling water for 5 minutes, until starting to soften. Then cool well before slicing the corn from the cob with a sharp knife.

3] If using frozen sweetcorn, soak in boiling water for a couple of minutes until defrosted.

4] Mix the sweetcorn with the batter.

5] Heat the oil in a wok or deep fat fryer until it reaches 180 degrees C.

6] Put a heaped tablespoon of the sweetcorn batter in the wok. Continue until the wok is full - one layer deep.

7] Cook for 2 minutes Turn the fritters. Continue to cook until the fritters are lightly browned.

8] Keep the fritters warm in a 100 deg C oven until all are cooked.

Saturday, September 08, 2007

Barbecued Korean Chicken

Preparation Time:
15 minutes
Cooking Time:
1 hour 30 minutes
4 chicken thighs , skinless and boneless

The marinade:
juice of 1/2 a lemon
1 ½ Tbsp sesame seeds , toasted
2 garlic cloves , minced
1 tsp ginger , grated
60 ml light soy sauce
60 ml dark soy sauce
2 Tbsp brown sugar
¼ tsp chilli flakes , use less if you do not like spicy food

for the garnish:
1 spring onion , thinly sliced
½ Tbsp sesame seeds , toasted

1] Place the sesame seeds into the mortar and grind firmly using the pestle until they are all smashed and broken.
2] Place the pan over a medium to high heat and add the light soy, dark soy, lemon juice, garlic, ginger, sugar, pepper flakes and ground sesame seeds. Warm it, stirring so all the sugar dissolves and the flavours combine. This will take 2-3 minutes. When boiling remove from the heat. Allow it to cool before proceeding.
3] Place the chicken thighs into a large bowl. Pour the cooled marinade over them and marinate for 1-4 hours. If marinating for more than an hour, transfer to the fridge.
4] Take the chicken straight out of the marinade and transfer onto the grill. Douse any flames that flare by sprinkling over some water. After roughly 3 minutes turn them using your tongs and then brush on the marinade.
Allow to cook for a couple of minutes and continue to brush and turn until the chicken thighs are lovely and golden. This will take around 10 minutes. Then remove and transfer to a baking tray.
5] Place the thighs onto a serving plate and sprinkle with toasted sesame seeds and spring onions.

Korean BBQ Chicken Marinade

20 g white sugar
25 ml soy sauce
25 ml water
0.2 g onion powder
0.2 g ground ginger
2 ml lemon juice (optional)
2 g hot chile paste (optional)

1. In a medium saucepan over high heat, whisk together the sugar, soy sauce, water, onion powder, and ground ginger. Bring to a boil. Reduce heat to low, and simmer 5 minutes.
2. Remove the mixture from heat, cool, and whisk in lemon juice and hot chile paste. Place chicken in the mixture. Cover, and marinate in the refrigerator at least 4 hours before preparing chicken as desired.