PAW's Recipe of the Month March - Chicken & Leek Pot

So we start March with a mixed bag of weather and so it will continue I guess. On the menu one doesn’t quite know whether lighter foods are needed or to stick with winter warmers. Inspired with the celebration of St David’s Day I have turned to Leeks for inspiration. Innovation and inventiveness is always the order of the day and of course simplicity. This dish may be topped with a pie crust or filo pastry.

I have to confess that for speed I have often reverted to using Cream Cheese as a base for a White Sauce negating the roux and classic method. It also gives that little bit extra unctuousness. It can be used for Cauliflower Cheese, Lasagne, Pasta Sauces – let your imagination run wild indeed. Pasta bakes or Vegetable bakes.

A variety of Pestos in the cupboard are also very useful to add that little extra flavour. What else I wonder do you keep in your cupboards. Tomatoes – chopped are a good stand by as well as Passata and Tomato Paste. Stock cubes always. I also like a   selection of soups to use as a base for other sauces. With management and planning I reckon to have supper on the table within an hour or less. Sometimes I do preparation for the next night at the same time as preparing and cooking the meal in hand.

Chicken & Leek Pot

8 Skinless & Boneless Chicken Thighs

1½ lbs trimmed Leeks – cleaned and thickly sliced

1 Large Garlic Clove – peeled and crushed

10 oz Potatoes – thinly sliced (you choose if you want to peel)

7 ozs Cream Cheese with Garlic & Herbs

3 fl.oz White Wine

¼ pt Chicken Stock

2 tsp Cornflour

1. In a flameproof and oven proof dish. Warm some oil and add the Leeks and Garlic. Cook gently without colour to soften.
2. Put the Cheese, Wine, Stock and Cornflour into a blender and blitz together
3. Arrange Chicken Thighs on top of the Leeks then pour the Cheese mixture over.
4. Layer the potatoes slices on top and cover lightly with oiled greaseproof. Add the lid and bake in a medium oven for about 1¼ hours until Chicken is cooked. Remove the greaseproof and turn up the heat to brown the potatoes or place under a hot grill.
5. Serve with seasonal vegetables or Salad

PAW's Recipe of the Month February 2017 - Bobotie

Efficiency and austerity. I have in the past mentioned maximising the usage of your appliances and having just seen the winter quarter utility bill I am reminded how making the most of your cooking practices especially when using your oven. It can be a vast hollow of a space to heat if you are only putting in one dish and once extracted there is all that residual heat to evaporate into the atmosphere – or pound notes blowing away in the wind.

So when you are planning your meals do try and cook on the hob or in the oven and not both. If you are fortunate to have a combination oven/microwave then that is a smaller space for the odd small dishes that need cooking. Vegetables can of course be steamed in the microwave giving fuel efficiency – though I admit it takes little practice to get it just right.

My other efficiency is bulk cooking for the freezer. Why one cake when you can bake 3 or 6. Minced Beef 10 – 15lbs at a time basic recipe. This is frozen in blocks and when required can be made into bolognaise, chilli con carne, a pie or a crumble. Stewing Beef again 10 – 15lbs basic recipe. Add to a batch kidneys for Steak and Kidney – add Mushrooms, Potatoes, Winter Vegetables – make into a Pie, Cobbler or add Dumplings. The basic recipe always includes carrots and onions, sometimes garlic and tinned tomatoes or tomato paste too and of course herbs for extra seasoning. A slug of wine or beer can also enhance the flavour.

Taking a batch from the freezer to defrost can mean Lunch or Supper on the table within an hour!

One of my adapted dishes is a South African Bobotie which puts a different twist on Cottage Pie. Curried Mince with a little Dried Fruit and topped with an Egg Custard

Bobotie

2lbs of prepared and cooked Basic Mince

1 Slices of White Bread cubed and soaked in water

2 tbsp Madras Curry Paste or Powder

1 tsp Ground Cloves

1 tsp Allspice

2 tbsp Mango Chutney

3 Tbsp Sultanas

Topping

300ml Full Cream Milk

2 Large eggs

Put the mince into a bowl. Squeeze the water from the bread, Add to the Mince as well as all the other ingredients and mix well.

Put into a an oven proof dish and press down making a flat top.

Make the topping by mixing the Egg and Milk together.

Pour on top of the mince.

Place in a hot oven 180C – Gas 4 for about 35 – 40 mins till Custard is set and turning golden.

PAW's Recipe of the Month January 2017 - Fish Pasta Cardinale (cheating)

So you survived another year and the baubles and bangles either already away or imminently so. Oh and it wasn’t Christmas at all - you were that tad overweight in November so get over yourself. January of course can be somewhat chilling to the bone and depressing if the sky is grey and gloomy and it’s wet. Spring seems so far away with the short days and long dark nights. I always think it’s time for culinary creations of the cuddly kind – ones to warm the heart and kindle flames of satisfaction.

We all have our favourite ingredients – those that remind us of childhood follies,  favourite aunts or grandmothers. Some are simple like fish fingers or sausages others more complex like rabbit stew with pearl barley or corned beef hash. I wonder how many you can write down. Then you have foods that you have arrived at, some luxury as treats and some become a regular in your weekly diet regime. Maybe Saturday is Curry Night or Friday is Fish and Chips. Eventually we all arrive at a wall known as Menu Fatigue. This also happens when you frequent a favourite restaurant. It seems odd to me that specials often last for weeks or months but should really be changed regularly to tickle your taste buds and keep your palate interested, reserving the main menu as a fall back.

Creating from fridge and freezer is also an adventure and this concoction unfolded the other evening by chance.

Fish Pasta with Cardinale Sauce (cheating !)

Firstly make a Sauce by combining 1 tin of Tomato Soup, 1 tin of Chopped Tomatoes and about three Fish Stock Cubes. You can add more to taste. Add a slug of Brandy or Rum. Check the seasoning and finish with a dollop of Double Cream. ( Thicken with a couple of egg yolks and butter if a little too thin)

Next cook some of your chosen Pasta (fresh from the Supermarket) I chose Mushroom Tortellini (1 Packet) and Gnocchi (1 Packet) drain and put to one side.

Then I sautéed some baby scallops (2 Packets) and cubed white fish (1 Packet Bassa Fillets). Defrost some Leaf Spinach (drain and heat in the Microwave)

With the Sauce nicely hot I added the Pasta as well as the hot Spinach and mixed. Piled into large soup bowls and topped with the fish concoction. Finally with a little remaining Sauce coat the fish.

All enough for about 4 people – sprinkle with chopped parsley for that final finish and serve. Hot Crusty bread to accompany if you like.

PAW's Recipe of the Month December - White Chocolate and Orange Tiramisu

Having been taught by what can be termed as the French Classic Cuisine I now find it such an adventure when British chefs explore their culinary skills and even more their literacy when writing their menus or describing their created dishes. The most boring of course is - a something with a something with a something, coated with a something or something on the side. Even better amusement is when something like a cappuccino is created when making a tomato soup - A Cappuccino of Fresh Tomato and Basil Soup. Whether this is adventure or classically twisting something, can be a debate in itself. Time is out as to whether Jamie Oliver can call Paella with chorizo in it Paella or is it a Risotto with Fish and Chorizo. It remains however that the English language is rich with words. Why the senses shouldn’t be stimulated with not only the look and smell of prepared dishes but also a literary description, conjuring up a picture and stimulation of a prepared dish to be consumed. The only drawback of course is if the description falls far short of that description which can often be the case.

So I urge you to use your imagination when creating. If childhood terminology helps to stimulate the taste buds then refer as you will. One of my favourites and of those who have consumed it is ‘Roast Dinner Pie’. Sometimes preferred to the Roast Dinner and the leftovers from which it is created. Suppers of Pot Luck, Hashes of any kind, Bubble and Squeak, Cobblers, Cakes and the list goes on. My grandmother introduced us to Mince Crumble – minced beef with carrots and onions topped with a non sugared crumble. Porridge Oats were added sometimes and cayenne pepper for seasoning and a little extra bite.

So faced with a dilemma I ventured to make a Tiramisu without coffee or my favoured Panetonne at this time of the year. A resounding success for this translation of a ‘pick me up’, ‘cheer me up’ or ‘lift me up’

White Chocolate and Orange Tiramisu

500g of made custard (bought or homemade)

250g Cream Cheese

8oz White Chocolate – melted and cooled

½ pt Double Cream – whipped

Sponge – Panetonne, Pandora, Plain Sponge – sliced thinly about ¾ inch

Marmalade

Fruit Tea – made and chilled – about a cup (Passionfruit is good others will do)

Orange Liqueur

Cocoa Powder

1. Cream together the Custard, Cream Cheese and Double Cream to make a light Custard
2. Spread sliced sponge with Marmalade
3. Mix together Tea and Liqueur.
4. In a dessert/trifle bowl spread a little of the custard. Put slices of sponge, marmalade down to cover. Sprinkle the sponge with the Tea & Liqueur mixture to soak.
5. Spread a layer of custard and repeat the process.
6. Once the bowl/dish is filled make sure you finish with a layer of custard.
7. Top with sifted Cocoa powder and refrigerate overnight

Serve as required

Simple and delicious – serves 8 – 10. Adjust quantities as required.

PAW's Recipe of the Month November - Pommes Delmonico

THE POTATO – has a very long history but for the sake of cutting that a little short we will start from a point of originality being grown by the Incas, and was discovered in Peru by Francisco Pizarro and brought to Europe in 1534. It was fifty years later that Sir Walter Raleigh made the same discovery in Virginia and brought it to England. Long regarded in France as a food fit only for the poor, the potato was popularised by Antoine-Augustin Parmentier and became one of the staple foods at the beginning of the 19^th century. It lends itself to the most comprehensive range of recipes of all vegetables, from the popular mash and chips to the elaborate potato straw nests, duchesse potatoes and soufflé potatoes.

It is quite a shame that in many households the culinary adventures with the potato are restricted to chips (often frozen), roasted, baked, boiled in skins and occasionally mashed, when there are so many recipes and variations on ways to served them. We are also deprived of the many varieties that are grown when we buy them at Supermarkets. If you do have the opportunity of a Farm Shop or Farmers Market then do experiment with the many varieties that are often on offer.  Each variety has a specific way of cooking, to show it at its best. Some are best suited to mashing – some for roasting and some firmer for salads. It really is worth trying.

Numerous recipes have been created by and named accordingly. Like Pommes Parmentier, or Pommes Pont Neuf (after the Pont Neuf Bridge) or Pommes Delmonico     (Delmonico’s Restaurant in New York) and then Pommes Dauphinois named after the Dauphine region of South East France. Many start with a base and then are adapted further like Pommes Duchesse becoming Pommes Croquettes or Marquise.

POTATOES DELMONICO.

These potatoes are attributed to the famous Delmonico’s Chef Charles Ranhofer around 1838. Though there are others who lay claim to the dish. They were however served at Delmonico’s and became a signature dish. It also has to be said that there are several variations to the recipe to. So this is my version for you to try.

Potatoes – peeled and cubed (about ½ - ¾ inch)

Milk

Freshly grated Nutmeg

Grated hard Cheese – Cheddar, or a Blue Cheese

Breadcrumbs

Butter

1. Boil the Cubed Potatoes in water until just cooked but still firm and drain
2. Replace to pan and cover with Milk. Season with Salt and Grated Nutmeg and bring to the boil
3. Tip into a buttered ovenproof Gratin Dish and top with a mixture of Grated Cheese and Breadcrumbs.
4. Bake in a hot oven until golden or brown under a grill and serve.

Serve with roasted or grilled meats – other vegetables or tossed salad leaves.

PAW's Recipe of the Month October - Casket of Scallops

Life is ever interesting. Whether regarded as a pantomime or charade, I find it ever amazing how one face betrays another. The rich spiders web that some weave, whether it be an everyday person, a magician or chef. Each intricately plays their game, not telling the truth but carefully telling no lie. Often giving just so much to wet an appetite but without the detail. So many wonder how these marvels occur and some innocently just accept without question.

As the years have passed by, many tricksters have been exposed and exposed they should be as transparency and honesty is a call of the day, though sometimes an illusion should remain and the magic kept. You yourself have to decide just how honest you have to be and what effect your actions would be or will be on others. 

Each situation has to be judged separately. Who has the right to shatter the excitement of Christmas or the magic of the Tooth Fairy. Whether fictional or not, we all deserve magic in our lives and have to believe that someone somewhere, thinks enough to care, to create some appreciative magic and make us feel special.

That aside, honesty among groups of people is left to the situation. I was horrified some years ago when I learnt having shared a delicious Chicken Recipe I was castigated for using Tomato Ketchup as an ingredient – which “they” proclaimed “they” could never do – but who was to know unless they told the recipients. 

I have to confess that I have been caught being too honest on several occasions and paid the price. With hindsight, would I have done anything different, the answer would be no. The truth has always to win, though I know many who sit in defiance and sit behind their other face and so to the rich web of life. 

So I share this month’s recipe honestly.  I created from ingredients in the fridge and freezer – the result – I was delighted and so were the recipients.

Casket of Scallops and Asparagus

Quantities can be adjusted depending on the number of people to be served

Ready rolled Puff Pastry – cut and baked - making square Vol au Vents

Leeks – chopped and sweated in a little butter in the microwave

Salad Potatoes – cooked and sliced

Scallops – if using King you might slice them in two making two rounds

Asparagus Spears – blanched in boiling water and chilled

Tin of Lobster Bisque or Fish Soup

Brandy

Double Cream and Butter.

(You could use other fish like Lobster, Monkfish, Tuna or uncooked Prawns – Broccoli or Cauliflower Florets instead of Asparagus)

1. Put the soup into a pan and heat.

2. Add the cooked Leeks, Potatoes, Scallops and continue to heat just enough to cook the Scallops (if using other fish you may choose to cook it first) – just a few minutes.

3. Now add a slug of Brandy and some Double Cream to enrich the mixture. At this point add an egg yolk or two and some knobs of butter. This will thicken the liquid content (be sure not to boil it as it will curdle)

4. Pour boiling water onto to Asparagus and drain

5. Spoon the fish mixture into warmed Vol au Vents – top with Asparagus and top with the lid and serve.

A meal in itself – enjoy and don’t tell you used a tin of soup or ready made pastry !!

PAW's Recipe of the Month September - Alternative Salads

I do find it interesting when serving foods and catering parties the reactions from the consumers. Polite etiquette, I guess necessitates complimentary affirmations but sometimes my surprise is over the simplest of things that perhaps had never been thought of or a surprise shock to the palate that delights. Vibrant colours and tingling flavours often create sounds of glee which can be very heart warming warmth for appreciation of one’s efforts. These are usually followed by pleas for the recipe which sometimes I try and avoid in order to maintain the signature. However on this occasion I shall oblige and share with all. Two salads, to delight both in flavour and colour.

Watermelon with Mint & Feta

Cubes of Seedless Chilled Watermelon – drained for excess juices.

Freshly chopped Mint

Combination of Lime Juice and Olive Oil about 2 to 1

Feta Cheese

1. Place Cubed Melon into a bowl and dress with the Olive Oil and Lime Dressing.
2. Add Chopped Mint and sprinkle with Crumbled Feta

This is all best done not more than an hour before serving and you must be careful not to bruise the Watermelon.

Aubergine with Yoghurt

Slices of Aubergine sprinkled with Olive Oil and Roasted in a hot Oven till Golden – cool

Thick Greek Yoghurt

Pomegranate Seeds

For the Dressing: Olive Oil – Red Wine Vinegar – Molasses Syrup – Crushed Clove of Garlic – Finely Chopped Mint

1. Lay out the Aubergine onto a platter – top with Yoghurt
2. Drizzle the dressing over and further decorate with Pomegranate Seeds and Sprigs of mint

Both are very good compliments to a BBQ’d or Roasted joint. Enjoy