Smoky Sausage Casserole

On 19th March 2016, This was Dinner

We had a great day today. We went off to see my cousin’s new home where she cooked us our breakfast sandwich of choice. Bacon and mushroom for me, sausage and tomato for Mr S. The only down side was that her labrador was so excited to see me that she head butted me, causing a nose bleed. All was forgiven though as she is the reason we have Walter.

Afterwards we went for a walk in the woods. It’s always so good to see Walter off lead and this is possible for most of the time in the woods as the only people you tend to come across are others with exuberant dogs who just want to play.

When we got back we had big appetites so were ready for this.

Get set…

  • Preheat the oven to 190°c (fan)
  • Finely chop an onion
  • Crush a garlic clove
  • Finely chop a stick of celery
  • Cut a red, green & yellow pepper into chunks
  • Drain a tin of cannellini beans
  • Whizz up some bread for fresh breadcrumbs
  • Great some mozzarella
  • Get pork sausages, smoked paprika, ground cumin, chilli flakes, 2 tins chopped tomatoes, spinach, oil & seasoning ready

Throw it together…

Heat some oil in a casserole dish and brown the sausages. Remove and set aside.

Add a little more oil if required and cook the onion until softened.

Add the garlic, celery and peppers, stir well and cook for another five minutes.

Add the chilli flakes, paprika and cumin and stir. Pour in the tomatoes and bring to the boil then turn down and add the sausages back to the pan. Season and stir.

Pop the lid on and pop and cook for 20 minutes. Add the beans and cook for another 10 minutes.

If you have a grill setting in your oven, turn this on. Sprinkle the casserole with the breadcrumbs and the cheese and cook with the lid off in the oven for 5-10 minutes.

Dish it up…

Nothing extra needed here. Just a bowl will do.

TWD_Sausage_CasseroleTWD_Sausage_Casserole2

The original recipe can be found here.

Bean & Feta Stuffed Peppers

On 17th February 2016, This was Dinner

I made these when I got in from the gym. There was a large filling to pepper space ratio and these were decent sized peppers.

I don’t often comment on how I cook things differently from the recipe but this one really stood out. The original recipe (which I hardly ended up following at all) precooks the peppers and I think that would have spoiled them. My opinion of course.

Get set…

  • Preheat the oven to 170°c (fan)
  • Halve and deseed 2 peppers
  • Slice a small red onion
  • Cut an aubergine into cubes
  • Cut some feta cheese into cubes
  • Finely slice a red chilli
  • Grate some cheddar
  • Finely chop a garlic clove
  • Chop some parsley
  • Get ground cumin, ground coriander, can of chopped tomatoes, can of kidney beans, oil & seasoning ready

Throw it together…

Heat the oil in a pan and add the onion and garlic until starting to soften. Stir in the cumin and coriander. Cook for a few minutes then add the chilli and aubergine. Pour in the tomatoes and the beans (Still in their water is fine). Season.

Cook for about 15 minutes.

Pop the peppers in a baking tray then put some of the feta in the bottom. Add the bean mixture then add more feta.

Keep the remaining bean mixture warm.

Top with the cheddar and bake in the oven for about 20 minutes.

Dish it up…

Put some of the bean mixture in a bowl and top with the peppers.

TWD_1702_Stuffed_Peppers

I would normally stuff peppers with a rice based dish so this made a nice change.

Sweet & Sour Chicken Adobo

On 7th February 2016, This was Dinner

I have to admit to being an pyjama addict. Although if you’ve seen the news this week about the headmistress asking parents not to wear them to school – I’m not that bad. But I will happily get up on a Sunday morning, shower, and pop on a fresh pair.

So I was really angry with myself when I came to make this and realised I didn’t have any coconut milk. I could have made something else but I really wanted to make it as per the recipe. So I resigned myself to putting ‘proper’ clothes on getting dressed and popped to the shops. Mr S chopped everything up whilst I was out.

It turns out I had written the ingredients down from 2 separate recipes in BBC Good Food magazine. Whoops!

I can’t say I had heard of Adobo before so I looked it up and Wikipedia states ‘Philippine Adobo is a popular dish and cooking process in Philippine cuisine that involves meat, seafood, or vegetables marinated in vinegar, soy sauce, and garlic, which is browned in oil, and simmered in the marinade.’ Well there was no marinating with this recipe.

This cooks for quite a while so I made a cake in the meantime.

Get set…

  • Trim and halve some skinless chicken thighs
  • Roughly chop an onion into chunks
  • Crush and chop 5 garlic cloves
  • Deseed and roughly chop a couple of red peppers
  • Slice a red chilli
  • Season some cornflour
  • Get coconut milk, light soy sauce,white wine vinegar, light brown sugar, bay leaves, oil & seasoning ready

Throw it together…

Toss the chicken pieces in the cornflour.

Heat the oil in a pan and brown the chicken in batches. Pop to one side.

Make sure there is still some oil in the pan and add the onion, garlic, chilli and peppers. Cook for a few minutes.

Add the soy, vinegar and sugar and stir well. Add the chicken then pour in the coconut milk and season well. Give it all a good stir.

Get it up to a bit of a simmer then pop the lid on, reduce the heat and cook for about two hours. Stirring occasionally. Add a little water from time to time if required.

You might want to leave the lid off for the last 15 minutes to let the sauce thicken up.

Dish it up…

This serving was for the photo only. Serve with whatever you prefer. We sliced, parboiled and roasted some potatoes in goose fat.

TWD_0702_Abodo.jpg

Find the original recipe here.  I can’t recommend this dish enough. We had loads left for Monday and just cooked some rice and stirred it through as the chicken just fell apart.

I have to give a special mention to the chips I had in The Leopard in Doncaster yesterday. It’s rare to get home cooked chips these days I’m sure.

2016-02-08 13.13.11_resized

The chilli sauce that came with the hot dogs what HOT HOT HOT! Just the way I like it. In a complete coincidence I bought some banana hot sauce on Saturday which also originates in the Philippines.

 

Sweetcorn Pancakes with Chorizo, Eggs & Salsa

On 22nd June 2015, This was Dinner

Rain is now my enemy. OK we need it for water. Yes it makes the garden look luscious. I know I live in England where it’s the number one weather and until the 8th of Feb I’ve even been known to love a bit of rain. What changed? Having a puppy makes it my enemy. Especially having a puppy that looks like this…

Hi I'm Walter. I like mud!
Hi I’m Walter. I like mud!

He’s quite a sorry sight and looks half his size when drenched. Mr S says his feet look like he’s wearing cowboy boots when wet. Ha.

The nightmare of the dirty paw print has invaded my home. Popping out to do his business results in a fight to clean his paws and the rigmarole of getting the mop out. Cats hate getting dirty, dogs spy the dirtiest part of the garden and jump right in! So yes, rain is now the enemy.

So after Walter covered me in mud, we made this BBC Good Food recipe.

Preparing:

  • Slice up some chorizo
  • Slice a red pepper
  • Drain a small can of sweetcorn
  • Get salsa, eggs, milk, plain flour, corn meal, baking powder, coriander, oil & seasoning ready

Making:

Whizz up most of the coriander and the sweetcorn in a blender.

Whisk up 140g of flour, 50g of corn meal, 2 tsp of baking powder, two eggs and 125ml of milk. Add the sweetcorn mix. Season and whisk again.

Cook the chorizo and pepper in a pan. Remove and keep warm. Add a little more oil.

In another pan, heat some more oil and add spoonfuls of the pancake mixture, cooking for a couple of minutes each side. Keep warm whilst you make the remaining pancakes.

When almost ready, fry the eggs in the chorizo pan.

Mix the chorizo and pepper with the salsa.

Serve the chorizo mixture on top of the pancakes and top with the fried egg. Garnish with a little more coriander.

TWD_2206_Sweetcorn_PancakesThese were great but we probably ate a few too many pancakes!

Manchego Crusted Pork with Romesco Sauce

On 9th April 2015, This was Dinner

It feels good to be back up to date on the blog. I’ve only done a three day week at work this week and the sun is supposedly going to shine tomorrow and I’m going to make the most of it by getting my side of the gardening sorted.

I’m also seeing my cousin Charlotte and it’s going to be a case of when Tilly me Walter. I hope it goes well.

As with yesterday, this is a Bill Granger Easy recipe

Preparing:

  • Lightly toast some fresh breadcrumbs
  • Toast some blanched almonds
  • Deseed & chop a couple of red peppers
  • Bash and peel about half a dozen garlic cloves
  • Grate some manchego
  • Chop some parsley
  • Preheat the oven to 190ºc (fan)
  • Get pork chops, cornmeal, milk, chilli flakes, balsamic vinegar, olive oil & seasoning ready

Making:

Pop the peppers and garlic on a baking tray and drizzle with oil. Roast in the oven for about 20 minutes. Let it cool slightly.

Put it all in a processor, along with the almonds, chilli flakes, vinegar, oil & seasoning and pulse. You don’t want it smooth, leave some nice chunky bits in there.

Mix the cheese with the parsley and breadcrumbs then season it. Coat the pork in the cornmeal, then the milk, then the cheese mixture.

Heat some oil in a pan and cook the pork  for a couple of minutes each side then transfer to a baking tray and cook for around six to eight minutes.

Serve the pork with a good dollop of the sauce.

TWD_0904_Romesco_Pork

Korean Sesame Pork Stir Fry

On 13th February 2015, This was Dinner

So Walter is getting more and more comfortable around the house but boy does he love feet. I’ve had to learn a whole new way of cooking which includes either gently pulling away, checking whether I might trip over him or accepting that he is comfortable and leaning over to a new spot without moving. No matter how close together my feet are, he’s perfected the art of squeezing in between. I call him my third slipper!

Oh and talking of slippers, if he can’t find our feet he sleeps on them, or steals one and puts it in his bed.

I went to the market today (my first time leaving him) via Pets at Home and the vets. He’s booked in for next Saturday and is now the proud owner of a collar seeing as how we misjudged the size of the one we bought him and it probably would have gone around twice! I also now have ANOTHER loyalty card to add to the purse.

Preparing:

  • Remove the bones and fat from some pork chops and cut into thin strips
  • Cut some red peppers into thin slices
  • Cut some spring onions in thick slices
  • Peel & finely grate some ginger
  • Get sesame seeds, mirin, hot chilli sauce, soy sauce & sesame oil ready

Making:

Mix the oil. sesame seeds, mirin, hot chilli sauce, soy sauce and ginger. Pour over the pork and mix well.

Heat a little of the oil in a large pan and add the pork, stir fry for about 5 minutes. We had to do ours in batches.

Add the peppers and spring onions and cook for another 10 minutes.

Serve with rice – how easy is that?

Here’s the BBC Good Food recipe.

TWD_1302_Korean_PorkVery, very tasty too!

Spicy, Chicken, Bean & Kale Soup

On 10th, 11th & 12th February 2015, This was Dinner

I knew I’d need eyes in the back of my head but wow, this is tiring business. Well worth it though, Walter is getting to grips with life here every day and so are we.

He was still a little scared of the kitchen but got braver as time went on. I fear for the life of all my slippers though.

Preparing:

  • Poach a couple of chicken breast, reserving the stock (or use leftover chicken)
  • Zest a lime
  • Get some kale ready, removing any thick stalks
  • Drain & rinse a tin of black eyed beans
  • Crumble some feta
  • Get garlic powder, ground coriander, tinned chopped tomatoes, ground cumin, chilli flakes, tortillas & seasoning ready

Making:

Heat some oil in a pan and add the garlic powder, ground coriander, lime zest, ground coriander and chilli flakes. Stir for a couple of minutes then add the tin of tomatoes and stock. Bring to the boil.

Add the beans and mash up a little then add the kale and a squeeze of lime juice. Season and cook for about 5 minutes.

Tear in the chicken and leave whilst you fry the tortillas in a little oil.

Serve with a scattering of the feta and another squeeze of lime.

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

TWD_1002_Chicken_SoupOn the 11th, we had visitors. I say we, I mean Walter. I made a Pepper & Halloumi Salad as my sister’s new year resolution was to go meat free and she is not a big fan of fish. Unfortunately my Mum is not a big fan of veg (haha) so when Emma popped up to the shop for a bottle of wine she had to pick up a ready meal for her as anything ‘meaty’ was in the freezer!

Is it right to have a fussy mother?

Preparing:

  • Thickly slice some red peppers and brush with oil
  • Slice some halloumi and brush with oil
  • Roughly chop some capers
  • Pick some basil leaves
  • Get dijon mustard, lemon, olive oil, seasoning & crusty bread ready

Making:

Make a dressing using the mustard, olive oil, capers and lemon juice then tear up the basil and add.

Griddle the peppers until starting to char.

Griddle the halloumi on each side until done.

Toast the bread.

Serve the peppers and halloumi drizzled with the dressing.

Original recipe here.

On the 12th we had a jacket potato with cheese and beans. Still one of the best!