PAW's Recipe of the Month June 2014 - The Wonders of The Tomato

It occurred to me with all the controversy on the media front just how confusing the messages are about what you should eat and not eat and the quantities. In this light I thought I would start to do a series on notes on specific foods and their possible uses.

So the start the ball rolling here are some notes about the TOMATO.

Tomato, a nutritious fruit commonly used as a vegetable, is another wonderful gift of Mayans. The humble vegetable has grabbed the attention of millions of health seekers for its incredible phyto-chemical properties. Interestingly, it has more health-benefiting properties than that in an apple. Tomatoes are one of the low-calorie vegetables containing just 18 calories per 100 g. They are also very low in any fat contents and have zero cholesterol levels. Nonetheless, they are excellent sources of antioxidants, dietary fibre, minerals, and vitamins. Because of their all-round qualities, dieticians and nutritionists often recommend them to be included in cholesterol controlling and weight reduction programs. The antioxidants present in tomatoes are scientifically found to be protective of cancers, including colon, prostate, breast, endometrial, lung, and pancreatic tumours. Health Benefits of Tomatoes can be read all over the Internet. Of course the nutrition and health benefit will depend on whether eaten raw or cooked the options are endless and whilst often used as a vegetable it is actually a fruit.

Whilst for speed it can be beneficial to buy a Tomato Sauce I do prefer to make my own and usually use the microwave. I sweat 4 chopped Onions and add 2 x 14oz cans of Chopped Tomatoes, a splash of Red Wine and Seasoning. (If you want to use fresh Tomatoes then you will need about 2lbs skinned, seeded and chopped).

There are a host of ingredients that can be added to enhance the flavour – Crushed Garlic, Herbs like Marjoram, Oregano, Basil, and Fresh Chilli. You may add Ketchup or Tomato Paste or Passatta to enrich oh and a little sugar is useful to counter the acidity. Once you have decided on your preference a host of meals come to mind.

1. By reducing the sauce you can spread it on Pizza bases.
2. Add to fried Minced Beef to make a Bolognese Sauce,
3. To fried minced Lamb layer in a dish with cooked Aubergine Slices and top with White Sauce for a Moussaka.
4. To cubed Lamb rolled in flour, fried to seal, add chopped Green Sweet Peppers, some Paprika, Marjoram and your Sauce – braise in the oven for about 1½ hours for a Goulash.
5. Add to Meatballs (bought or home-made) serve with Rice or Pasta
6. To your Sauce add sautéed sliced Mushrooms, Fresh Tarragon and White Wine and a large spoon of the Sunday Roast Gravy - to make a Chasseur Sauce to go with Steak.
7. Serve with breaded Escalope’s of Chicken, Turkey, Veal or Pork.
8. Add to Cubed Beef floured, fried to seal. Add a few cloves, a little Cinnamon, some Red Wine, chopped Carrots and braise for about 2 hours to make a Greek Stifado.
9. Serve with Baked or pan-fried Fish
10. Add it to a collation of Beans and cooked gently for a Bean Stew. Add spices or herbs according to taste.
11. Add Courgettes, Aubergines and Peppers, Garlic for a Ratatouille.       

So there you have just a few ideas to start you off. Store your Sauce in the fridge or freeze in batches for future uses. 

   

PAW's Recipe of the Month May 2014 - Salads

Whilst the weather is turning and we start to think of Al Fresco dining once more. Some have tried the BBQ but it hasn’t quite been warm enough just yet. My gardening instincts remind me that it is of course possible to have a frost up until the end of May so be warned. The ground is not quite warm enough yet and any sunny days with open blue skies end with the heat of the day being sucked out into the atmosphere and the cold air from the ground with it. This can result in the lower branches and leaves of newly growing plants suffering from what we call an aerial frost.

So whilst it might still be a little chilly there is no cause to be complacent. Scrubbing up the BBQ and pulling out the garden furniture and cleaning ready for summer can certainly be tackled. On the culinary front we can start to collate old and trusted recipes and marinades and seek out some new ideas too to tickle family and friends palates. I thought some of Salads this month to start things off so below are a few ideas.

 Bean, Pea and Hazelnut Salad

250g French Beans (blanched)

250g Garden Peas (blanched)

100g Hazelnust roughly chopped

1 Orange zested & juiced

1 Garlic Clove Crushed

Small bunch of Chives

Olive Oil               

Mix it all together

Griddled Courgette, Tomato and Bean Salad

Canellini Beans – a tin – washed and drained

Cherry tomatoes halved

Courgette strips – Char grilled

Dressing made from – Fresh Basil- Crushed Garlic and Olive Oil – whizz up in the food processor

 

Fennel, Black olive and Orange

2 Fennels Heads – shredded

3 Oranges – segmented and save the juice

Black Olives

Watercress

Dressing : Olive Oil, Lemon Juice & Crushed Garlic

Flageolets, Onion, Palm Hearts and Tuna

1 tin of Flageolets – washed and drained

2 tins of Tuna

1 Tin of Palm Hearts

2 Onions finely chopped

Dress with a good vinaigrette

Garnish with Cherry Tomato halves and chopped parsley

PAW's Recipe of the Month April 2014 -Chocolate Pecan Pie

The clocks now changed and for me it marks the beginning of the sunshine season though it hasn't quite got here yet. Next we have Easter. The name Easter comes from the name of an ancient Greek Goddess of Spring, Eostre. Eostre, it was believed returned to the Earth after a long, cold winter and with her, brought along the light and warmth of Spring. Ancient Greeks celebrated the return of Eostre and spring with pagan festivals. As with many pagan festivals, the date coincided with the equinox on the 21st of March every year. It was important to keep Eostre happy in order to ensure she would return year after year. Therefore the Greeks threw an extravagant feast and celebration. The Christian influence of the festival followed and for many is what we are familiar with.

We all have our own associations of this time of the year whether it is Easter Eggs, new births – rabbits - chickens – daffodils – tulips – chocolate an endless list of items that make us feel alive and revitalised after the darkness of the winter months. The Thai Festival of Songkran (Thai New Year) or Water Festival. A time of washing away the old to make way for the new is also at this time of the year.

So perhaps a chance to recharge the batteries and attempt some new adventures, find a hobby, look for some new pursuits or try a new recipe and add to your repertoire. How about finding some new ingredients and giving them a try or find another way of doing a favourite recipe with a twist.

Chocolate Pecan Pie – Indulgence ......

160g Butter

300g Chocolate Biscuits - crushed

170g Bitter Chocolate

160g Golden Syrup

10fl.oz D. Cream

Pinch of Nutmeg & Cinnamon

2 Large eggs - mixed

200g Pecans

1.     Oven 190C/375F/Gas5
2.     Melt 100g Butter add Crushed Biscuits. Press into a loose bottomed tin to make a tart case. Place on a baking sheet and bake for 10 mins.
3.     Melt the remaining Butter, Chocolate and Syrup – cool about 5  mins then add the Cream, Eggs and Spices. Add half of Pecans (Chopped)
4.     Pour into tart case top with remaining nuts and bake for 45 mins – 1 hour until set.
5.     Cool.
6.     If refrigerated remove 10 minutes before serving.

PAW's Recipe of the Month March 2014 -Lemon Layer Pudding

For those with the enthusiasm to entertain I will continue to emphasise the importance of planning. However there is always the great challenge of the ‘impromptu’ Unexpected guests appearing or neighbours in distress in need of some comfort and often reconciled with some food. On these occasions the deep freeze is not always the answer apart from foods that are recommended to be cooked from frozen. So we have the ‘store cupboard and fridge to turn to. Reprocessing leftovers or using items that are part of the weekly shopping not yet used. Speed of course is the essence as spending two – three hours cooking is not really practical.

On these occasions good foundations are Potatoes, Rice or Pasta and then build. Some chopped onions sweated in the microwave then add a tin of tomatoes and some mixed herbs. Add a little ketchup or other seasoning of your choice to enhance and continue to cook for up to 5 mins. This can be a good basic sauce to serve on Pasta – fish or  Chicken pieces. Chopped Leeks again sweated in the microwave. Add a stock cube and water and puree. Thicken with either ground rice or instant potato powder and you have a soup. Cream Cheese blended with a little cream or milk can make another sauce – add pesto and use with Pasta or as a sauce for meats, fish or poultry.

What about a dessert. Fruit of course – Ice Cream even. I always have a few meringues around which can be used in any number of ways. Maple Syrup, Strawberry Sauce. Thin a little jam down with hot water and there you have a sauce. I also love tinned Pie Fillings particularly Black Cherry and of course for the Bananoffi Pie the ready caramelised condensed milk that can also be used for a butterscotch tart. With a pie filling you can always produce a crumble especially if you have a bag of readymade crumble mixture in the deep freeze.

This month I am repeating one of my favourites that I use and really is so simple. It bakes and produces its own sauce and can be complimented with Ice Cream or Fresh Cream. I often double or treble the recipe as it goes down rather well.

Lemon Layer Pudding

Juice & Rind of 1 Lemon

2 oz butter

4 oz C. Sugar

2 eggs separated

½ pt milk

2 oz S. R Flour

1. Cream together the Butter, Sugar and Rind
2. Add Egg Yolks and cream well – stir in the Milk, Lemon Juice and Flour.
3. Whisk the Egg Whites stiffly and then fold into the mixture
4. Pour into a greased ovenproof dish – about 2¼ pts. Stand the dish in a shallow tin of water and cook in the oven for about 45 mins until the top is golden and set.
5. Serve 

PAW's Recipe of the Month February 2014 -Crispy topped Chicken with Roasted Tomatoes

I wonder how many excuses you have heard or made, offering the reason for not being able to host someone to supper or dinner. The classic one for me is ‘I can’t cook as well as you!’ My retort is standard. ‘Make me Beans on Toast and I will be more than happy’

There is no finer institution than social intercourse over a meal with a glass of wine especially on these dank, wet and ghastly nights of gloom. Unless you are a ‘couch potato’ curl up on the sofa to watch the relevant droll options on the TV.

Time is also another excuse but often the reason is - can’t be bothered. I have emphasised many times that planning is of utmost importance for any cooking adventure so that it does not become a chore or boring. Eating is a necessity of life if you are to sustain it, so get over it and enjoy it, rather than fighting it. The chore is when you haven’t planned and everything is a last minute panic with lack of inspiration or thought. The familiar and ever dependable take-away - delivery or the infamous ‘ding ding’ dinner from the microwave.

Planning means shopping and preparation in advance leaving nothing to the last minute panic when mistakes are inevitable and stressful.

The joy of it all comes from the recipient of your labours. For me there is nothing finer than something, no matter how complex or simple that I have not had to shop, prepare and cook myself. Washed down with palatable wine and amicable conversation.

So please do think about that neighbour or friend who sits alone most nights with a plate of food and no amicable conversation. One or two extra portions of your weekday supper or weekend catering would not be too harmful to the budget and you too may be treated to a night off by a return invitation

You do not have to prepare a gastronomic extravagance to entertain. Good food can be simple and enjoyable whether Beans on Toast – an Omelette or Banger and Mash. It is the camaraderie and socialising that is important.

Crispy topped Chicken with Roasted Tomatoes

Mix together 6ozs of cubed Taleggio, 3 tblsp Pesto, 1 handful of chopped Fresh Basil,

3ozs of Cream Cheese.

Place in an oven proof dish 6 skinless Chicken Breasts. Spread the mixture over the Breasts. Top with about 2- 3 ozs of Fresh Breadcrumbs and a little Paprika.

Bake in a warmed oven (about 180C) for about 20mins.

Add about 3/4lb of Vine Cherry Tomatoes and drizzle with Olive Oil and a little Balsamic Vinegar. Bake for a further 10mins till Golden and Tomatoes wrinkled and serve.

Now that’s not rocket science......  

PAW's Recipe of the Month January 2014 -Pot Roast Lamb

So we start a New Year with more culinary adventures to explore and to learn new shortcuts or acquire information to help our daily house management.

It occurred to me that many seem to spend quite a pretty penny on house fragrances or smelly candles in an attempt to cover existing smells or make our houses smell fresh and pleasant. Whilst there is a holistic approach here making the psyche happy there is nothing finer than the smell of good home cooking. (not fry of course) One good way of eliminating smells is to burn candles – this is good for killing fish smells and fry smells. Using white vinegar – boiled with water is also good. A little strong at first but does the job. Keeping rooms aired and well ventilated is essential

Healthy eating must be aided by a fully functioning digestive system, just like an engine and needs to be started and warmed up. The process starts when we smell food. This kick starts the brain and sends messages to parts of the body to expect food. The next stimulus is sight. By this time the body is prepared for consumption. If this simple process is not enacted then you could suffer from indigestion or acid re-flux as the body is not ready. In our fast living eating too quickly can also have consequences? Eating should be a ritual in order to avoid digestive problems.

Our memories are amazing stores of information. Have you been conscious of feeling safe and comfortable when a smell invokes a happy memory or fearful when a bad or unpleasant smell is recognised? Some smells can be happy ones and some bad, each of us has our own associations and reactions. Personally I can never understand the attitude; if you can smell bleach then it has to be clean. Years ago we had a room maid who instead of using the furniture polish to clean they used it as an air freshener, so rooms always smelled clean – though no surfaces had been touched.

The scientific process of cooking cannot be shortcut. If something is to be cooked long and slow then that is how it has to be. Meats for slow cooking become tough and rubbery if boiled instead of poaching, stewing or braising. So do not think you can save time by turning up the heat - it doesn’t work. This is why I continue to encourage you to plan and manage your cooking times and not last minute panic.

Pot Roast Lamb – oven or slow cooker – serves 4

Half Shoulder of Lamb on the Bone                    3 Sprigs of Rosemary

1 Red Onion cut into wedges                               2 tbsp Redcurrant Jelly

250ml Red Wine                                                      250ml Lamb Stock

S & P

Optional – add chopped carrots, parsnips, squash, swede

1. Put the Lamb into the Slow cooker or casserole dish – top with Rosemary and tuck Onion (and optional Vegetables down the sides)
2. Melt together the Red Currant Jelly, Red Wine and Stock and bring to boil – pour over the Lamb.
3. Slow cook for 7 – 8 hours or casserole in a low oven for 4 -6 hours till tender.
4. Lift out the Lamb – discard the Rosemary and serve the carved meat with the juices. Accompany with New potatoes and crispy green vegetables or make crushed potatoes – add some finely chopped Rosemary and a little Crème Fraiche and some chopped cooked Broccoli all mixed together. Pile into centre of plates – top with Lamb and pour gravy round the edge.

PAW's Recipe of the Month December 2013 -Braised Seasonal Beef

So we are now on the serious countdown. Of course you took my advice and wrote your plan for the Holiday period and you know exactly what you are doing. Foods that can and could be bought for the cupboard or deep freeze are now awaiting their turn for use.

So now time to think about the preparations. I like to have home cooked ready meals in the deep freeze so that not too much cooking and preparation has to be done over the period. Just finishing or reheating. Stews, Braised Dishes, Flans, Light Nibbles that can all be produced at the click of a finger. For Christmas Day I lock myself in the kitchen on Christmas Eve for about two hours and have no disturbances or diversions and just concentrate on getting all the preparations done for the Day. Veggies peeled, prepared and blanched, Potatoes par cooked and ready for roasting. Don’t forget, your meat can be cooked and removed from the oven up to two hours before it is needed. Cover with foil to retain the warmth and that will free up the oven for all the other things. Christmas Puddings can take a few minutes in the microwave and therefore do not need hours over a steamer. I like to serve Ice Cream with my Pudding. Starters should be light and flavorsome and not substantial. If you wish to serve Cheese choose just two contrasting ones a full selection of 4 – 8 is not necessary and only leads to waste.

My other coo was to have our gathering at 16.30 hours and eating about 17.00 – 17.30. This makes it into a late luncheon and early dinner party. The young can leave the table once the food has been eaten and the oldies can sit and talk the evening away. This means no morning rush – no evening meal- snacks to produce and better still a reduction in overeating. It can of course cause riots with some who traditionally eat at 13.00 hours but if warned well in advance they can compensate and prepare accordingly. You will also have the house to yourselves till your guests arrive. Enjoy the morning with the young and be much less stressed. It certainly has been a revolution in our household.

This month’s dish a little different can be frozen before adding the force meat balls and once defrosted add the force meat balls whilst reheating. 

Braised Seasonal Beef

700g Cubed Stewing Steak            25g Flour

1 Medium Onion – Chopped            S & P

¼ pt Port                                   ¼ pt Stock

4 Cloves

225g Sausage Meat                      50g Fresh Breadcrumbs

2 tbsp Parsley Chopped                 1 tbsp Redcurrant Jelly

1. Coat Beef with Flour shake off excess and put into a lidded oven proof dish. Add Onion and Cloves and Season. Pour on Port and stock to cover.
2. Put lid on and slowly braise in the oven for 3 hours or more till tender.
3. Mix together the Sausage Meat, Breadcrumbs and Parsley. With floured hands make into about 8 small balls.
4. About 40 mins before cooking is complete stir in the redcurrant Jelly. Add the force meat balls and cook uncovered until the balls are slightly golden. Skim off any surplus fat.

N.B. You can always use ready made bought stuffing balls if you wish.