Bubble & Squeak with Buttered Toast

On 3rd June 2015, This was Dinner

I bought the March edition of Delicious magazine after I saw their tweet that there was a section inspired by best-loved children’s books, more importantly, from my favourite books – Enid Blyton’s Faraway Tree series.

The recipe was for Pop Cakes which I remember fondly, I might make them, but with something else inside. Go and take a look at all other recipes:

Cold Apple Pie from Edith Nesbit’s ‘The Railway Children’

Mrs Beaver’s Sticky Marmalade Roll from CS Lewis’s ‘The Lion, The Witch & The Wardrobe’

Butterbeer from JK Rowling’s ‘Harry Potter…’

and this one which will definitely go on my to do list – Bruce Bogtrotter’s Chocolate Cake from the wonderful Roald Dahl’s ‘Matilda’

and last but not least, Bubble & Squeak recipe from Kenneth Grahame’s ‘The Wind in the Willows. Although it kind of defeats the object that this is in a ‘Magical Bakes’ section and I cheated and bought the bread.

Preparing:

  • Cut some potatoes into cubes
  • Shred some savoy cabbage leaves
  • Finely slice an onion
  • Cut some slices of sourdough
  • Get bacon lardons, butter, nutmeg oil & seasoning ready

Making:

Par boil the potatoes until almost done. Drain and pop to one side. If you can, pop the cabbage in another colander and as you drain the potatoes, pour the water over the cabbage.

Heat the oil in a pan and cook the bacon until starting to crisp. Remove and set aside.

Cook the onion until softened. Add the potatoes to the pan and cook until the potatoes start to colour and crisp. Don’t over stir. Add the cabbage and pop the bacon back in. Season well and add a grate of nutmeg. Stir and leave whilst you toast your bread.

TWD_0306_Hash

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Kedgeree & Pea Purée on Toast

On 2nd to 6th May 2015, This was Dinner

I’ve had this bookmarked for ages and was really looking forward to finally having this twist on the kedgeree. Unfortunately, after spending some time baking I didn’t feel very well and I only ate a few mouthfuls. And no – I wasn’t picking at the baked goods.

Preparing:

  • Boil some eggs to get a nice gloopy yolk consistency (in boiling water, 7 mins should be good)
  • Chop an onion
  • Cook some frozen peas (ok to cool)
  • Slice some nice bread
  • Get haddock fillets, curry powder, butter & seasoning ready

Making:

Cover the haddock fillets with water, bring to a simmer then poach for about 7 minutes, depending on the thickness of your fish. Drain when cooked through, reserving a little of the water.

Gently melt a little butter then add the onion. Cook until softened then add the curry powder and cook for a minute more.

Whizz up the peas in a processor along with a little of the reserved water.

Toast the bread and then top with the pea purée and a some onion mixture. Place the fish on top, along with the quartered eggs.

I also felt really bad leaving at as Mr S made it for us as I’d run out of steam.

The original Delicious magazine recipe can be found here.

TWD_0205_Pea_Puree_Kedgeree

On Sunday we went to a party at my Aunties. She was showing off her new, very nice, kitchen. I made prawn vol-au-vents, mushroom vol-au-vents and this very, very rich Brooklyn Blackout cake.

Brooklyn Blackout

On Monday I thought I was a little hungover from the party but oddly enough, I didn’t even eat the staple of the hangover kebab we ordered so I knew it was a little more than that.

It was confirmed that I was ill on Tuesday as Mr S ordered a Chinese and I ate one piece of prawn toast.

On Wednesday, I didn’t eat anything other than my sandwich at work! This is rather strange as my Dad always jokes that NOTHING puts the ladies on my Mum’s side off their food! 😉

Sesame Turkey Meatballs & Some Other Good Stuff

On 17th April to 1st May, This was Dinner

Normal service will be resumed shortly.
      Normal service will be resumed shortly.

As I mentioned before, I messed up with the camera, the result was that some of my photographs ended up completely blurred with no way of saving them. These meatballs are the last photo I got before I realised my mistake which came from changing the settings back incorrectly after taking some photos of Walter.

I’ve added some details of a few of the meals we had that were worth a mention. Here’s the Sesame Turkey Meatballs from the Smitten Kitchen cook book my sister bought me for Christmas.

Preparing:

  • Whizz up some fresh breadcrumbs
  • Finely chop some garlic cloves
  • Toast some sesame seeds
  • Preheat the oven to 180ºc (fan)
  • Get minced turkey, an egg, ground cumin, ground coriander, chilli flakes, cayenne pepper, oil & seasoning ready

Making:

Mix all of the ingredients together and form into balls. Chill for about 20 minutes.

Heat some oil in a pan and brown the meatballs.

Transfer to a baking tray and cook for 15 to 20 minutes in the oven.

I served ours with baked, smashed sweet potatoes and a dollop of sour cream and cranberry sauce.

TWD_1704_Turkey_MeatballsWe had a visit from the in-laws on Saturday so enjoyed an afternoon with three crazy dogs.

On the 20th I made a Lemon and goats cheese pasta which I have made before and can be found here. I’ve used the original photo to tempt you.

pastaOn the 21st I made Bacon & Sausage Baked Mushrooms:

Like breakfast in a mushroom minus the eggs. An egg would have gone nice on top of this to be honest but I didn’t have a spare.

Get the largest mushrooms you can.

Preparing:

  • Take the stalks off some large mushrooms (I did 4)
  • Finely chop the stalks
  • Remove the casings from some sausages, pulling into small pieces (I had 6).
  • Chop a large tomato
  • Grate some cheddar
  • Pick some thyme leaves
  • Preheat the oven to 180ºc (fan)
  • Get oil, butter, bacon lardons and seasoning ready

Making:

Grease a baking tray and place the mushrooms top side down. Add a little butter to each mushroom and sprinkle with the thyme leaves and the chopped stalks. Season.

Divide the sausage meat between the mushrooms then add the bacon lardons and the mushrooms. Season again then cook for about 15 minutes. Take out and add the cheese, cooking for another 5 minutes.

The original recipe can be found on the Delicious Magazine website.

This West Indian Chicken with Sauce Chien was very good on the 22nd April:

So chicken with dog sauce then? It appears to come from the idiom ‘avoir du chien’ which in French is the equivalent of saying someone is a fox – as in – Derek’s GF is a fox (no – I would NEVER use that term either!).

I was very organised and remembered to marinate it last night.

Preparing:

  • Finely chop a scotch bonnet chilli
  • Zest & juice a couple of limes
  • Roughly chop a couple of shallots
  • Slice some spring onions
  • Roughly chop some ginger
  • Chop some parsley
  • Get ground cumin, ground allspice, garlic, rice wine vinegar, sugar & seasoning ready

Making:

Pop the ginger, shallots, garlic, zest and juice of the limes, parsley, half of the chilli and spring onions in a processor. Add the rice wine vinegar and a pinch of sugar and blend well. Add a little boiling water and some seasoning, give it another whizz up.

Rub the spices and the remaining chilli over the chicken then cover with half of the sauce.

When they have had their marinating time, heat the oven to 180ºc (fan) then cook the chicken for about an hour or until cooked through.

Serve with rice and more of the dog sauce.

The BBC Good Food recipe can be found here.

On Thursday night we had hot dogs. Mustard, ketchup, cheese, leftover dog sauce and variations thereof, along with lovely sweet sticky onions made using the largest onion I have EVER seen.

We had this Thai Style Mince on the 24th which is another firm favourite that has been sidelined since I started the blog. Again, my original photo.

TWD_Thai_MinceI did a large pie version of some Trinidadian Aloo Pies (or spicy meat and tatty pie) from a great book called Dirty Food which was very tasty and fed us for a couple of days.

We had Chicken, Corn & Slaw on the 26th April:

We went on a lovely walk today. The forecast had been for it to be pretty grotty after a lovely week but the weather was gorgeous. I hope this is a sign of the summer. Sunshine makes everything better doesn’t it? I think it caught everyone by surprise as there was no smell of barbecue in the air.

And what could make it better? A dish that screams of summer days. The girl on the chicken stall misheard me and gave me two kilo of chicken wings instead of one. I didn’t bother correcting her as they were only £3.80 and Mr S would polish them off, no problem.

Preparing:

  • Prep some chicken wings
  • Preheat the oven to 180ºc (fan)
  • Finely slice a red onion
  • Finely slice some white cabbage
  • Grate a couple of carrots
  • Zest & juice a lemon
  • Get corn on the cobs, natural yoghurt, clear honey, soy sauce, peanut butter, sesame seeds, paprika, butter, oil & seasoning ready.

Making:

Pop the wings on a baking tray. Season then drizzle with oil and cook for about 15 minutes,

Mix honey, soy sauce, peanut butter, sesame seeds and a little salt. If it’s a little too thick, add a bit of water.

Put the onion, cabbage and carrot in a bowl and mix in the yoghurt, lemon zest and juice and some seasoning.

Take the chicken out of the oven and pour the peanut butter sauce over. Cook for another 15-20 minutes until cooked though.

Cook the corn in a pan of boiling water until done. I bought a boil in the bag pack that took eight minutes.

Serve the wings with a good serving of the slaw and the corn with a little (or a lot) butter and a sprinkle of paprika.

On Monday night we had the remainder of the pie from Saturday with some beans and the leftover slaw.

The last thing I didn’t get a photo of was Middle Eastern Eggs with Merguez & Pistachios:

Preparing:

  • Chop a red onion
  • Halve some cherry tomatoes
  • Chop some parsley
  • Shell & roughly chop some pistschios
  • Get merguez sausages, harissa paste, eggs, paprika, natural yoghurt, sugar, oil & seasoning ready

Making:

Heat the oil in a pan and cook the sausages until almost done. Remove from the pan.

Add a little more oil if required and cook the onion until softened. Stir some harissa through then add the tomatoes and a splash of water. Pop a pinch of sugar in and season well.

Cook until the tomatoes have cooked down into a nice thick sauce and add back the sausages along with a little more water if needed.

Create little wells in the pan and crack in the eggs. Cook until the yolks are set (or however you like your eggs).

Add a dollop of yoghurt and a sprinkle of paprika to serve. We had some lovely crusty bread with ours.

The original BBC Good Food recipe can be found here.

On Wednesday we had a favourite staple of ours – the quesadilla – with serrano ham, cheese, spring onion and jalapeños.

Thursday we stopped off at the shop for burgers as we forgot to get anything out of the freezer and on Friday I just couldn’t be bothered so we had shop bought pie and oven chips.

As I said, normal service will kind of be resumed, ‘tomorrow’.

Scandinavian Beef Hash & Walter has his First Walk

On 14th & 15th March 2015, This was Dinner

Well what a day! I can see you roll your eyes as I say that I was worried about our first Walter walk. I shouldn’t have been. The only problem? I think he thinks everyone should love him!!

From approaching a new canine friend, to saying hello to adults and allowing children to pet him he was so bloody good! He most definitely loved all of the attention.

We are lucky enough to live close to Cusworth Hall which is a great place to walk your pooch, he wasn’t sure what to make of the ducks though. I didn’t take my camera out with me as I just wanted to enjoy his new experiences but I will soon.

I might have got a little tipsy on Saturday night what with anniversary and Mr S birthday bottles (thanks Emma) but still made this lovely hash.

Preparing:

  • Peel & chop some potatoes
  • Slice a red onion
  • Prepare some beef stock
  • Chop some cooked beetroot
  • Get minced beef, ground allspice, cayenne pepper, caraway seeds, sour cream butter, oil & seasoning ready

Making:

Boil the potatoes in salted water until just tender.

Heat some oil in a pan then cook the onion until softened. Add the mince and brown. Remove from the pan.

Put some oil and butter in the pan and get a good heat on then add the potatoes and fry. Don’t move them around too much. As they start to brown add back the onion and mince mixture along with the spices and seeds. Stir well then add the stock and simmer until the liquid has gone.

Serve with a dollop of sour cream and a scattering of beetroot.

I would have most definitely used dill as it is delicious and so very Scandinavian but I couldn’t get hold of any.

Here’s the original Delicious magazine recipe.

TWD_1403_Hash

Due our tipsyness on the previous evening we couldn’t be bothered so off the three of us trotted to Morrisons and bought pizzas. Naughty!

Maple & Chilli Pork Wraps

On 3rd March 2015, This was Dinner

These couldn’t be easier (or more tasty). The photo doesn’t do it justice.

This contains marinading time.

Preparing:

  • Slice a couple of red chillis
  • Slice half a red cabbage
  • Chop some coriander
  • Preheat the oven to 190ºc (fan)
  • Wrap some tortilla wraps in tin foil
  • Get pork steaks, a lime, red wine vinegar, olive oil, maple syrup, mayo, tabasco & seasoning ready

Making:

Pop the pork steaks in a non metallic dish and cover with the red wine vinegar, oil, maple syrup and chillies. Mix well and cover with cling film then pop in the fridge for about 45 minutes.

Mix the cabbage with the coriander and season well, adding a good squeeze of lime.

Mix the tabasco with the mayo.

Heat some oil in a pan and cook the pork for about 4 minutes on each side, make sure you throw the marinade in there too. Leave to rest for a few minutes whilst you warm the tortillas in the oven then slice up.

Take a wrap, pop a dollop of the mayo on there. Add some of the cabbage and top with the pork. Wrap and stuff in your face.

TWD_0303_Maple_Pork

I’m always a little wary of frying pork as it can be a little tough and tasteless but these were great. You can buy the ready made maple pork steaks as per the inspiration here but if you already have the bits in, why bother!

Pork Ball Pittas with Sweet Potato Wedges

On 21st February 2015, This was Dinner

It was Walter’s first visit to the vets today. We took him in his pet carrier which was a first for him. As it’s not far away we walked and Walter quietly took in all the sights and sounds around him.

He was very well behaved but boy did he yelp when they put the ID chip in. But then so would I if someone stuck a needle of that size in me! The worst part? The vet said no cuddles for 24 hours! So we indulged in chin tickles instead. He was very brave.

The worst part for me is that the vets have a resident tripod cat, seeing it walk around just like Jarvis used to brought both memories and tears to my eyes.

This dish should have been dinner last night. I was ravenous by the time it was ready, last nights cheese and ham toastie a distant memory. This actually fed us twice, having a meatball sandwich later, as I bought eight big fat sausages from the market.

Preparing:

  • Cut some sweet potatoes into wedges
  • Finely chop an onion
  • Peel & grate a piece of ginger
  • Discard the outer leaves of a couple lemongrass stalk & finely chop
  • Finely chop a couple of garlic cloves
  • Skin some pork sausages
  • Chop some coriander
  • Preheat the oven to 180ºc (fan)
  • Get harissa, breadcrumbs, an egg, pittas, a lemon, mayo, rocket, olive oil & seasoning ready

Making:

Cook the potatoes in boiling, salted water for about five minutes. Drain well and toss in oil.

Heat some oil in a pan and fry the onion for a few minutes until softened.

Add ginger, garlic, lemongrass and some of the harissa. Fry for a few more minutes then remove and leave to cool.

Add the sausage, coriander and breadcrumbs along with some seasoning and combine. I always like to check the consistency before adding my egg but in this case I did use a full one, mix well.

Form into small balls then chill for at least 10 minutes.

Mix the mayo with lemon juice and a little more harissa.

Put the potatoes on one baking tray and the meatballs on another.  Cook for about 20 minutes. I left the potatoes in for another five and they had a lovely bit of caramelisation to them.

Toast some pittas and serve everything up so you can build them yourself.

TWD_2102_PorkballsThe original Delicious Magazine recipe can be found here.

Goats Cheese Croûtes with Green Bean Pesto Salad

On 18th February 2015, This was Dinner

I said in a previous post that it’s not always easy to get my hands on sunblush tomatoes. To be honest, for the price of a bag of small tomatoes, in this case plum, it really is worth doing these ‘moonblush’ ones (see Nigella Slater).

To make moonblush tomatoes:

Whack the oven on high. Halve some tomatoes. Place close together on a baking tray and sprinkle with sea salt and caster sugar. Pop a few thyme sprigs on there. Stick them in the oven and immediately turn the oven off. Leave overnight then pop in an airtight container.

Luckily I remembered to do this on Tuesday for this delicious and vibrant salad tonight.

Preparing:

  • Lightly toast some pine nuts
  • Cook some green beans, drain & refresh
  • Slice a small baguette on an angle
  • Cut some firm goats cheese into pieces
  • Get dijon mustard, white wine vinegar, olive oil, green pesto, rocket, moonblush tomatoes & seasoning ready

Making:

Mix together dijon mustard and white wine vinegar, slowly add oil whisking continuously. Add a couple of tablespoons of green pesto and season well.

Lightly toast the croûtes on each side then top with the goats cheese and toast again.

Arrange the rocket on a plate and drizzle with the dressing. Add the green beans, tomatoes and pine nuts and drizzle again.

Add the croûtes to the plate and drizzle with a little more of the dressing.

I never knew until recently the green beans are also known as bobby beans, there you go.

TWD_1802_Goats_SaladThe original Delicious Magazine recipe can be found here.