Monday, 31 March 2008

Now on with the dinner

Okay MasterChef has finished for today and the hoovering is done. So, on with the dinner!
Potatoes to peel, boil and mash. Onions to peel, slice and fry until nicely browned.
Savoy cabbage to wash and cut into thin strips. Sausages to fry...........
The best way to cook Savoy cabbage (I think anyway) is to rinse it well then pat with kitchen paper to remove excess water.
Now put it into a hot frying pan with a little Worcestershire sauce and fry. It will cook in no time and be ready to serve. It wont need any extra seasoning.
You can use the same pan you used to fry the sausages and onions - then it will be extra nice.

Sausage and mash now cooking

Sausages and onions are frying - makes a right mess of the cooker top (but worth it)!

With butter and milk, the potatoes are ready to mash.

Sunday, 30 March 2008

Preserved Lemons - how to make them

Rick Stein said in his book 'Mediterranean Escapes' (the one that made me buy a Tagine) 'Preserved lemons are necessary for Moroccan cooking'. So, a few weeks ago I put some in a kilner jar along with lots of salt, olive oil, vinegar and a few bay leaves. 

And they are now ready to use! But as I'm working this week I will not be doing anything with them until Thursday!

You might like my recipe for Chicken Tagine with Preserved Lemons

Caramelized Bananas with Melted Chocolate

Caramelized bananas with melted chocolate, so very easy to make!
Melt some chocolate in a glass bowl over a pan of simmering water until melted. Stir a little knob of butter, this makes the chocolate shiny.
You will need to use dark chocolate with 70% or more, cocoa solids.

Now arrange the bananas on a plate and sprinkle with a little caster sugar.
Using a cooks blow torch, melt the sugar on the bananas until caramelized.
Then pile on the ice cream and pour over the melted chocolate.
The chocolate then sets as it hits the cold ice cream so it is nice and crunchy....Yum!

Saturday, 29 March 2008

Chicken Jalfrezi

Today I want to eat.........
Jalfrezi curry, with lemon rice, nann bread and poppadoms.
But - I will cheat a bit (Delia does)!!
I have put a jar of Tesco's own Jalfrezi sauce and put it in the slow cooker with some cubed chicken breast fillets, a sliced onion. I also added half of a sliced (medium hot) red chilli pepper and half of a green bell pepper.
I think the slow cooker makes the chicken really tender. I'm cooking it on the low setting for about 6 to 7 hours.
The nann bread I also bought from Tesco.
But I will make the lemon rice and I will also make some riata.
So I will be doing something!!

Recipe for Lemon Rice

Serves 4
250g Pure Basmati Rice (I used 'Tilda' as I think it's the best)
1 tsp Turmeric
Grated zest of 1 lemon
1 knob of butter
1 tbsp fresh coriander
Soak the rice in water for 30 minutes. Then bring a large pan of water to the boil.
Add the rice, turmeric and lemon zest along with some salt to your taste.

Turn down to a simmer, do not put a lid on the pan.

Once cooked through (approx 8 minutes) drain and gently stir through the butter and the lemon juice.

Serve immediately scattering with the freshly chopped coriander.

Friday, 28 March 2008

I seem to have bought a Tagine!

I'm starting this food blog that probably only my mum will ever look at - but hey ho here I go:  I recently bought Rick Stein's cookery book 'Mediterranean Escapes'.
It's filled with the yummiest recipes from the Med which of course includes Morocco. Well as you can imagine, I just had to have a Tagine!

I looked on the net for ages trying to decide the best one to buy. In the end I thought this one was the best. It's made by 'Emile Henry' and had the best customer reviews.

The first recipe I tried was, of course from my newly purchased Rick Stein book.
I made Spicy Egg, Meatball and Tomato Tagine (Kefta Mkaouara) which I will do a post about soon.