I know it’s been a while since I wrote any recipes – I thought of a sabbatical and I was pursuing a new adventure which indeed took up far more time than I imagined.

Talking to a dear friend only the other day they asked if I still did the recipes and wondered if I would at least do some more at this rather special time in our lives.

Having spent some time thinking about it and seeking inspiration for writing I wondered where to start and how to approach a new generation of thoughts and ideas.

That thought came to me this morning on where to start as I pottered in the kitchen looking at left overs in the fridge and trying to create new tasty dishes for the coming few days to prevent my favourite expression of ‘menu fatigue’. 

Food can be so monotonous if we don’t think and plan, especially when preparing foods with such intensity, as we are all doing at the present time with hungry mouths to feed. If you are blessed with young in the household get them involved too – they will learn, and it will help pass the day with the ‘feel good’ factor when they get to eat.

I have always advocated planning and preparation – time management. So, if you are doing one thing – do some others at the same time to save time at a later stage. Hopefully your store cupboard is supporting you – as well as the deep freeze.

My nocturnal thoughts ventured on some left-over items in the fridge that needed attending to and avoiding the bin. So, here’s my thoughts and adventures for the next few days fare – which I prepared this morning.

A roasted duck leg – meat taken off the bone and cut into pieces. Then some left over chicken from Sundays roast (I had spatchcocked it and we’d cooked it on the BBQ) – so the left-over meat was taken from all the bones. This gave me a rather nice bowl full of meat. So, some chopped onions – sweated in butter in the microwave – then some flour to make a roux – then milk – a white sauce. I added some grain mustard and seasoning. I had fried some streaky bacon till crispy – drained it and add this to the sauce and then the meats were added. I might add some mushrooms later, but this will be a sauce to be added to penne pasta and a salad on the side. A sort of Carbonara – may even add some egg yolks for extra nutrition.

Now to deal with some roasted sweet potato and veggies. Again, sweated some chopped onions – added the veggies and some pre-prepared tomato sauce and stock. Brought to a simmer and pureed. I add a couple of spoons of ground rice to thicken a little and give a better texture. Check seasoning and this is soup for lunch.

Some defrosted chicken breasts – sliced horizontally – place in a bag with Worcester sauce – balsamic vinegar and bbq sauce – marinated in the fridge for cooking on the griddle later to be served with a salad and a crusted potato dish.

A couple of cooked jacket potatoes - peeled – some mashed potato left-over – all mashed together. Then slice the kernels off some bbq’d sweetcorn (or add a small tin of sweetcorn or frozen kernels) and add to mixture – season and mix - place into a buttered dish. Before putting into a hot oven drizzle with Olive Oil or Butter and bake till golden brown and crispy. (You can do combinations of bakes like this – Potato and Parsnip – Potato and Celeriac) I would recommend steaming the Potatoes, Parsnips, Celeriac if starting from scratch. This can be done in advance and kept in the fridge till baking time arrives.

Opps just found some rather ripe avocados – prepared and added to a bowl – I added some crushed garlic – mayonnaise – Worcester sauce and blitzed with stick blender – hey presto guacamole ready for some crudités and chips as a dip later or even as a side for char-grilled meat.

I had a sheet of ready rolled puff pastry – put four, skinned salmon fillets in the middle. Spread some red pesto over and then wrapped it up. Placed on a baking sheet with baking parchment – egg-washed and ready to bake in a hot oven till golden.

Now I think that’s probably enough for now – hopefully it’s given you some foods for thought. I would just add – don’t just rely on Potatoes, Rice and Paste. Remember Pearl Barley – that can be used just like rice and of course also the Italian Polenta and Cous Cous.

Mushroom and Pearl Barley Risotto

PAWS Recipe of the month April 2019

Firstly, I’ll start off with saying how nice it is to hear from people who enjoy the recipes or make a comment even if sometimes it is retrospectively. ‘Oh, I tried your recipe a month ago and it was delicious!’ or ‘I got your recipe just at a time I needed inspiration’

Many apologies for a rather few sparse months of communication. Life at Nelson Road has been rather busy with anew adventure that has taken up a rather lot of time and continues to do so at the present time. However here is a bumper pack of ideas for you to have your own adventures.

I have no shame in sharing some of my rather bold cheats and ideas that are often conjured up on the spare of the moment. Unexpected guests who need feeding or finding something to present when I can’t be bothered to go to the shops.

This of course means that you must have a store cupboard of goodies that can be relied upon for such occasions.

Only this week – surprise guests for supper. Two Roasted Chickens – jointed. Then dressed with a homemade tomato sauce with onions and garlic then I added mushrooms.  A collation of Roasted Sweet Potato, Potato. Roasted Cauliflower – tossed with Olive Oil and sprinkled with Japanese Panko Breadcrumbs and Kenya Beans.

So, to pudding. The newly added store cupboard jar of Mincemeat would add flavour to an Apple Crumble with other ingredients. I always try and keep a tub of Vanilla Ice Cream in the deep freeze.

Apple and Mincemeat Crumble

6 Eating Apples – I used Braeburns

1 large Jar of Store-bought Mincemeat

Marzipan – grated

Cinnamon

1 large Packet of Store-bought sweetened Crumble mix

Demerara Sugar

Core the Apples and cut into cubes or pieces

Mix with the Mincemeat and turn into an ovenproof dish.

Top with grated Marzipan - quantity to your preference (this can be missed out)

Sprinkle with Cinnamon or Mixed Spice

Top with the Crumble mix then sprinkle with some Demerara Sugar

Bake in a pre-warmed oven till browned about 30 – 45 mins and serve with crea – Custard or Ice Cream

-o0o-

Faced with trying to find other alternatives to Rice and Potatoes my thoughts ventured to Barley and using it instead of Arborio Rice to make a Risotto. It worked a charm and I found it is now quite fashionable to do so. The method is the same. I make a Stock with Chicken Stock Cubes and Saffron for colour and flavour.

Quantities are as follows and a little goes a long way – for about 8 people I used 500g Pearl Barley.

Barley Risotto

500g Pearl Barley

1½ pts of Stock with a pinch or two of Saffron

1 medium Onion peeled and chopped finely

Zest of a Lemon

1 tsp Olive Oil

1.    In a large pan warm the Oil and then add the Onion – sweat to soften, then add the Barley and stir to coat all the granules.

2.    Add the Stock and bring to the boil. Simmer gently for about 45 minutes or till cooked. Stir from time to time and add more liquid if needed. (You can use white wine if you like)

This is the basics. Serve instead of Potatoes or Rice. You can treat much like any other Risotto and add Mushrooms, Roasted Squash, Asparagus or whatever you think you would like.

-o0o-

Following on from that I would remind you of the versatility of the basic White Sauce or bechamel and it is known classically. The constituents I remember in my mind are

4ozs butter –

4ozs Plain Flour

1pt of milk.

These days I usually make it in the microwave – no burnt pans or brown flecks in the sauce from the milk catching and the bowl is easy to clean as well. Add grated cheese for a cheese sauce for lasagne – Cauliflower Cheese – Macaroni or other blanched Pasta such as Gnocchi. How about coasting Broccoli or even a collation of Blanched Vegetables especially those left over from a Sunday Luncheon thus a Vegetable Gratin.

Cauliflower & Barley Bake

1 Whole Cauliflower cut into florets and blanched.

1 pt of Cheese Sauce with 1 Tbsp of Grain Mustard – season well

Cooked Barley or Pasta – maybe Gnocchi (cooked)

1.    Mix the Cauliflower and Barley or Pasta and put in an ovenproof dish

2.    Coat with the Sauce – top with Grated Cheese - you can add some Breadcrumbs if you like.

3.    Bake in a hot oven about 180 C till golden brown 30 – 45 mins and serve.

-o0o-

It was only recently I was faced with a wine tasting of some challenge. Several bottles of red and I needed a pudding to stand up to that challenge. So many do not think of it but the ideal wine for chocolate is chilled or cooled red wine, so I came up with a chocolate pudding. Intensely rich and complimented with a compote.

Chocolate Ganache Tart

250 – 300g Ginger nuts – crushed

6ozs melted butter

Combine and press flat into a loose bottomed sprung cake tin

250g Dark Chocolate – buttons or broken up into pieces

90g Honey

300ml Double cream

30g Butter

1.    Put the Cream into a saucepan and bring to the boil

2.    Pour over the combined Honey and Chocolate and stir till all melted and combined

3.    Add the butter in cubes and again combine well

4.    Pour over biscuit base – cool and refrigerate. Remove from Fridge at least 30 mins before serving.

You don’t need huge slice of this, and it should be soft enough to slice – you can dredge the top with sifted Icing Sugar for a contrast of colour.

-o0o-

The wonderful intense flavour was very decadent and interesting, but I did feel it need something to break the richness, so I chose Rhubarb and Raspberries.

Rhubarb and Raspberry Compote  

Bunches of Fresh Rhubarb – trimmed and cut into wedges

Honey

Rosemary

Zest of Orange

Raspberries

1.    Prepare the Rhubarb put into a saucepan. Add two small sprigs of Rosemary and the shaved rind of an Orange – use a vegetable peeler to do this.

2.    Poach very gently and slowly till the rhubarb is just cooked. You may need to add a drop of water but be sparing with it as the juices from the Rhubarb maybe enough. Try not to boil.

3.    Cool then add the raspberries and chill till required.

-o0o-

As Easter is now upon us perhaps a thought to Lamb as this is often the joint of choice for Easter Sunday. The old-fashioned accompaniment for Roasted Lamb or better still Mutton was Onion Sauce. This is made using the same principles of White Sauce. Sweat diced fresh onion with butter (I do it in the micro wave) add the flour and milk. Stir and put back into the micro wave – stir from time to time and check the seasoning and texture. You may need a little less milk if you prefer it thicker. You could also infuse the milk before with an onion studded with cloves.

I also like to steam potatoes and parsnips – them mash them. Season with the usual salt and pepper and or fresh grated nutmeg and then butter. Place in a buttered oven proof dish and bake in a hot oven till crisp and golden – this of course can be done in advance.

Please also remember to try not put items for cooking in the oven straight from the fridge. Let them stand to get to room temperature for about an hour or two so that your oven doesn’t have to work hard raising the temperature from 4 degrees of so. This is very important when calculating cooking times for Roasting Joints.

I hope the Easter Bunny brings you and your family joy and happiness

PAW's Recipe of the Month October 2018 - Duck and Watermelon Salad

On a further romp looking at the potential medicinal advantages of certain foods. I often am amazed how certain fruits and vegetables are specific to a country and region and address common ailments in that place. I love Watermelon especially the seedless ones. Often only thought of in summer they can be so tasty – with chopped fresh mint and I make a salad with feta added too. Why not try an sprinkling of Lime Juice too?

There is a popular belief that watermelon is just water and sugar, watermelon is a nutrient dense food. It provides high levels of vitamins, minerals, and antioxidants and just a small number of calories.

They have become synonymous with summer and picnics, and for good reason. Their refreshing quality and sweet taste help to combat the heat and provide a guilt-free, low maintenance dessert.

Along with cantaloupe and honeydew, watermelons are a member of the botanical family Cucurbitaceae. There are five common types of watermelon: seeded, seedless, mini (also known as personal), yellow, and orange.

The watermelon has been cultivated for thousands of years, with evidence stretching back to the Ancient Egyptians - who were expert cultivars.

Over 90 percent of a watermelon is water.

Watermelon is thought to aid conditions including asthma, cancer, inflammation,

Other benefits of the watermelon include promoting a healthy complexion and hair, increased energy, and overall lower weight.

Duck and Watermelon Salad

2 Duck Breasts

1 tsp five-spice powder

4 ozs plain cashew nuts (not salted or roasted)

8 ozs watermelon (about ¼ of a small one), skin and seeds removed, flesh cut into cubes

1 bunch of spring onions trimmed and sliced

1 red chilli, finely sliced

4 tbsp of Fresh Mint Leaves

2 tbsp Fresh Coriander Leaves or Fresh Basil

4 tbsp soy sauce

1 Lime zested and juiced

1 tsp sesame oil

Walnut size of fresh Ginger peeled and finely diced

1 garlic clove finely chopped

1 tsp caster sugar

Preheat the oven to 200°C, (fan 180°C), 400°F, Gas Mark 6. Using a long, sharp knife, score the skin on the duck breasts in a crisscross pattern. Rub the five-spice all over the breasts to evenly coat and then season them well with salt and pepper. Put them skin side down into a medium (ovenproof if you have one) frying pan. Place the pan on a medium heat and cook for about 8 minutes, without moving them, until the skin is crisp and golden and fat has rendered out.

Meanwhile, heat a small dry frying pan on a low heat and toast the cashew nuts for a few minutes, tossing regularly, until golden. Remove, tip them into a large bowl and leave to cool. Once the duck breasts are ready, turn them over so the skin is now up, drain off the fat and transfer the pan to the oven. If your pan doesn’t fit or is not ovenproof, then transfer the duck breasts into a small roasting tin. Cook them for 10 minutes for a pink finish (or another 5 minutes if you prefer them cooked through).

Meanwhile, mix together the dressing ingredients in a mug with a fork and set them aside to infuse. Toss the watermelon into the bowl with the cashews and add the spring onion, chilli, mint and coriander and leave aside also.

Once the duck breasts are cooked, remove from the oven and leave to rest and cool for 5 minutes. Then, halve them down their length and cut each piece into thin slices. Toss the duck through the salad along with the dressing until well mixed. Serve at once.

PAW's Recipe of the Month September 2018 - Gnocchi & Chorizo

There comes a time when understanding a health issue necessitates reverting to the Internet to enable some understanding. Our health system unlike what I understand is the French system throws pills and potions at us to relieve the problem whereas the French system tries to find what is causing it. We all know that there is now a move to not prescribe antibiotics as we are all becoming immune to them and bugs are getting more complex. Natures Foods can help - it just needs some research. Here are some snippets

Fatty fish

is high in omega-3 fatty acids and vitamin D, both of which may be beneficial for reducing inflammation and the severity of arthritis symptoms.

Human and test-tube studies have found garlic may possess anti-inflammatory properties, and that eating it may be associated with a decreased risk of osteoarthritis.

Ginger has been shown to reduce symptoms of arthritis. Test-tube and animal studies have also found it may decrease inflammation, but more research in humans is needed.

Broccoli

has been associated with reduced inflammation. It also contains sulforaphane, which may have anti-inflammatory properties, according to test-tube studies. More research is needed to look at the effects of broccoli in humans.

Walnuts

are high in omega-3 fatty acids, which could alleviate arthritis symptoms as well as inflammation.

Swedes

have a wealth of important minerals including zinc, calcium, magnesium, manganese, and phosphorous, all of which play key roles in the creation and maintenance of bone tissue. Beneficial in lowering blood pressure. They are high in potassium and low in sodium, which lowers blood pressure. Boosts immune system

Pineapple 

contains bromelain, which is a powerful enzyme that has many surprising and helpful properties. Bromelain speeds healing by reducing inflammation. It minimizes the occurrence of bruising, which is particularly beneficial for recovery from cosmetic surgery.

And so, to this month’s recipe

Gnocchi & Chorizo

2 lbs gnocchi

13oz Chorizo Sausage, sliced into 1/2-inch slices or other sausage of your choice

2 ears of corn, kernels removed

2Tbs. extra-virgin olive oil, divided

2 Tbs. butter

2 lemons

2ozs freshly grated parmesan cheese

1 jalapeño seeded and finely sliced

8ozs panko breadcrumbs

1 Tbs. parmesan cheese

1 Tbs. butter

1 tsp dried Italian seasoning

Salt and pepper

Preheat Grill.

1. Place the corn on a rimmed baking sheet, and drizzle with a Tbs. of extra-virgin olive oil. Season with salt and pepper, and Grill for 8 minutes, or until the corn is charred and almost popping around on the sheet. Set aside.
2. In a large skillet, heat a Tbs. of olive oil. Add the sliced sausage to the pan, and sear on both sides, until charred. About 6 minutes total. Add the corn to the pan.
3. In the meantime, bring a large pot of salted water to a boil. Cook the gnocchi until al dente, about 2 minutes. It’s fast! Using a large sieve, transfer the gnocchi to the skillet with the sausage and corn. Stir in about a cup of the gnocchi water and give it all a light toss. With the heat off, stir in the butter, 1/4 cup parmesan, and the juice from one lemon.
4. At this point if you want to add the jalapeño for non-sissy mouths, go ahead! Otherwise save for garnish.
5. In a small bowl, combine the panko, parmesan cheese, Italian seasoning, and a pinch of salt. Lightly toast in a small skillet until golden brown.
6. Sprinkle the panko mix over the finished gnocchi dish. Serve with extra lemon wedges.
7. Serves 4-6!

PAW's Recipe of the Month August 2018 - Gratinated Chicken, Broccoli & Rice

I remember many years ago when I was in the early days of my career having a manager who was very strict on portion control. A packet of prawns had to make a certain number of Prawn Cocktails, Apple Pies were cut exactly into 6. This was strict cost control and you could account for every penny and protected the profit made. Waiting Staff and Chefs at the end of every shift would compare how many portions they had ordered and sold and calculated the money taken and made sure it all agreed. They would not finish until it did.

However, the most memorable event was him checking the waste bin. I fit was more than half full there would be an investigation as to why. Waste was not tolerated and indeed he would demonstrate quite clearly by throwing pound notes into the bin representing the value of the items thrown away. How many of us today could do the very same thing?

So many people I know look at items in their fridge and if a day past a best before or use by date will throw it away. The senses should determine whether an item is past usability and certainly many things could be salvaged and used but, so few have the culinary skills or intuition to be that thrifty.

So please when you do you next fridge raid just surprise yourself and put a value on what you are throwing away and maybe you should change your shopping habits and not buy so much. Plan your menu and foods and negate this terrible waste. In 2017 it was estimated that we threw away £13 billion of food. Research shows that as much as 60% of this could be avoided. So please be mindful.

Gratinated Chicken, Broccoli and Rice

1 Small Onion chopped

2 Chicken Breasts cut into cubes

1/4 tsp salt

1/4 tsp black pepper

4 Cloves Garlic minced

3 ozs Rice uncooked

10 oz Cream of Chicken Soup (1 can)

24 fl.oz Chicken Stock 

8ozs Broccoli Florets

4 ozs cheddar cheese

1 tbsp fresh parsley chopped

1.    Heat the Olive Oil in a shallow pan. Add chopped Onion and cubed Chicken. Cook on medium heat for a few minutes until the Chicken starts to brown.  Season to taste. Stir in Garlic and cook for another 30 seconds until Garlic gets aromatic.

2.    Add the Rice, Chicken Soup and Chicken Stock. Start with 1-pint Chicken Stock and if more is needed add more until rice is fully cooked. Bring to a boil, then reduce heat and cook over medium heat until the rice is fully cooked, stirring occasionally, should take about 15 minutes or so. Taste for seasoning.

3.    Add the Broccoli Florets and half the Cheese then continue cooking for 2 more minutes, until Broccoli softens a little. Sprinkle over the top with remaining Cheese and place the pan under the grill for a couple minutes, just until it melts and starts to brown a bit.

4.    Garnish with fresh parsley and serve.

PAW's Recipe of the Month July 2018 - Marinated Chicken

Like a summer of memories past – though maybe our memories are quite short lived. Never the less it is glorious – hot days and cool evenings oh this sceptered isle!

Abandon the kitchen in favour of the garden and cook. I have a camping gas stove set up for griddling – a chimnea for roasting or baking and a weber bbq for classic charcoal grilling or roasting. The camping stove gets the most use – instant cooking with a griddle plate ideal for small numbers. I even put a big pan on too occasionally for boiling gammon or cooking live lobsters! Or a paella pan for the obvious.

My other thought to share this month was a little revelation I guess but obvious if you think. A visit to the supermarket with thoughts of some nice Leg of Lamb Steaks. Spied and checked the price £17.50 per kilo – oh no said I! Casting my eye further down small Leg of Lamb Joints £6.50 per kilo. Ah ha thought I just the job. Home – de-boned and sliced into steaks perfect. Into a plastic bag with a marinade – what did I have. Some Cider Vinegar, Crushed Garlic, BBQ Sauce, Mint Sauce. That was it for three hours and so onto the griddle in the garden – perfect served with a version of Stovies. Roasted Cubes of Potatoes with Red Onion, Aubergine and Courgette. Coated with the reduced juices and oils of a Roasted Chicken from the previous day. Seasoned with Sea Salt and Freshly Ground Pepper. Delicious. On the side Mint Jelly.

Surely now I have you thinking of food and cooking – so how about a really nice chicken marinade.

Chicken Marinade

Combine together

4 fl oz Olive Oil

4 fl oz Balsamic Vinegar

2 fl oz Soy Sauce

2 fl oz Worcester Sauce

1 fl oz Lemon Juice

6 oz Brown Sugar

2 tsp Dried Rosemary

2 tbsp Dijon Mustard

2 Cloves of Crushed Garlic

Salt & Pepper

Use either Chicken Breasts or Thighs or a Whole Chicken and marinade for 4 – 24 hours.

Drain off excess marinade and save for basting. Char grill in the garden or under a kitchen grill - turning – till cooked through.

Place in a dish and cover with foil - allow to rest for at least 5 minutes before serving.

Use this marinade for other joints too.

PAW's Recipe of the Month June 2018 - Strawberry Salad with Caerphilly Cheese

We had an interesting conversation over supper the other evening when I produced an accompaniment to the meat dish of the evening. What’s that? I replied its Couscous.

I don’t like Couscous – oh dear. I had met a similar comment when I produces a Watermelon, Fresh Mint and Feta Salad on another occasion. Second and third helpings were consumed on both counts. It ever amazes me that the blinkered view of food preparation is that there is only one way to serve something – like it or not. However, with a little imagination new flavours can compliment a staple ingredient and make it really palatable (even Yummy – our latest phrase inhouse!)

The staples that are familiar of North Africa and parts of the Mediterranean recall Couscous and Bulger Wheat but what’s the difference.

Bulgur

Bulgur is considered a whole grain. Another name for bulgur is wheat groats. (Groats is a general term for hulled grains, including oat, rye and barley as well as wheat.) Made of durum (hard) wheat, bulgur is cracked and partially cooked before packaging.

Couscous

Unlike Bulgur, Couscous is not whole grain. Rather, couscous comes from husked and crushed wheat called semolina. Couscous was originally made from millet, not wheat. Technically the term covers small, round pellets made from other grains too, and even rice, corn or black-eyed peas.

That’s the simple explanation – so hope you now know. The cooking therefore is slightly different though Couscous is simpler and easier. What you must consider however is that like Rice and Potatoes they must be consumed with something to add flavour and interest.

Strawberry Salad with Caerphilly Cheese - Serves 4

6 ozs Couscous – soaked and prepared

1 lemon, finely grated zest only

8ozs Asparagus Short Sticks cut into 1inch lengths

1 tbsp Olive Oil for the salad

3 tbsp Olive Oil for the dressing

1 tbsp balsamic vinegar

1 tsp caster sugar

8ozs Caerphilly Cheese – crumbles on cubed

1 Bag Watercress

1 punnet Mustad & Cress

2 tbsp fresh mint lightly chopped

9 ozs Punnet hulled and halved

Instructions

1.    Place the Couscous in a bowl and cover with boiling water and allow to soak and cool Once cool toss with lemon zest and 1 tbsp of Olive Oil.

2.    Blanch the asparagus in boiling water for 2 minutes, drain, refresh under cold water then add to the Couscous. Add the cheese and mix everything well to combine.

3.    Make the dressing by combining the Balsamic Vinegar, 3 tbsp Olive Oil and Caster Sugar

4.    Arrange the watercress over a serving platter. Scatter the cress and chopped Mint Leaves on top, then add the Couscous mixture along with the strawberries.

Drizzle over the salad and toss just before serving.