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.

PAW's Recipe of the Month May 2018 - Summer Potatoes

It is interesting often for myself how and when I find the inspiration for each month’s recipe. Sometimes a trip to the Supermarket or a Restaurant. Other times reading a journal or simply looking in the fridge or store cupboards to see what there is to use.

This time of year, of course one can be influenced by the weather and the promise of Alfresco dining and of course cooking in the garden. Then the debate of Charcoal or Gas.

That debate I will leave to your esteemed volunteer as to which is preferred. I use both Gas for convenience and charcoal when large quantities are required – I even have electric cooking pans for outside cooking. So, whilst trays of prepared foods are handed to said volunteer to display their culinary prowess in the garden somebody must create accompaniments. Often hunger stoppers whilst the cooking takes place. Isn’t it always a wonder how it all takes much longer than advised!! Charcoal really does take at least 30 – 45 mins before it is ready for action.

I recently hosted a dinner party in the garden for a local group. I wondered how to serve the potatoes and have subsequently decided to share some different ways to serve potatoes.

I would suggest using a salad potato like Charlotte or Anya but baby potatoes can be fine but do try and cook them before they explode.

Basic Potato Salad: Cut Potatoes into edible pieces and boil till cooked. Drain and add a good vinaigrette (homemade or bought) turn over so that the vinaigrette is absorbed by the warm potatoes and leave to cool. Then add Mayonnaise and finely chopped Onions, Chives or Spring Onions and serve.

Luxury Potato Salad (warm) Chop bacon and fry till crispy. Have hard boiled Eggs, shell and chop roughly. Add chopped Spring Onions and a slug of Vinaigrette. Put all these ingredients into a large bowl with Mayonnaise. Cut Potatoes into edible pieces and boil till cooked. Drain and then add to bowl and mix -  then serve whilst still warm. Lovely with a Roasted Gammon.

Other Ideas

Prepare potatoes (I usually keep skins on) Boil till cooked. I try and catch them before fully cooked. Drain and whilst still hot I dress them with.

1)   Green Pesto – 2) Red Pesto

You could make a rich Tomato Sauce and coat the potatoes and finish in the oven till golden.

Roast the potatoes and when cooked toss in Marmite or Vegemite.

Guess that should give you some ideas -   

PAW's Recipe of the Month April 2018 - Asparagus Tart

As I write this morning the sky is blue with not a cloud in sight and the sun is out in full. A brief taste I fear of finer weather coming and thoughts of adventures outdoors. Lighter colourful foods.

I wonder how cute you were just before Easter with bargains galore. My friend text me “what has six legs and is on a bike?” The reply “Me with Legs of Lamb at £4.49 per kilo – they were bound for the freezer and one roasted instantly – It was delicious. Then another one – Whole Salmon at £5.50 a kilo – Filleted by the store and then trimmed and tidied up. Mine was turned in Salmon en Croute with Smoked Salmon and Wilted Spinach wrapped in Puff Pastry and served with a Watercress Hollandaise. Trimmings for the freezer – a Fish Pie maybe or a Pasta and Cream Sauce later.

We also had a collation of Fresh Asparagus, Kenya Beans and Cauliflower Florets. Simple for the Salmon dish. Then two days later leftovers enveloped in a Mustard and Cheese Sauce topped with a little more Cheese and baked in the oven till golden ‘au gratin’

Served with a nicely Roasted Chicken, Roasted Potatoes, Roasted Carrots and Roasted Onions.

Just the right thing for a very wet Easter Monday.

The Asparagus season is creeping in and a joy to prepare either simply steamed or boiled with Mayonnaise or Hollandaise Sauce – why not add a Poached Egg. Have it on its’ own or as a side dish to Fish or simple Grills. You can make Quiche too. This month here’s a simple idea.

Asparagus Tart:

1 Packet of Ready Rolled Puff Pastry

110g Crème Fraiche

1 lge spoon of Grain Mustard

Asparagus Spears – trimmed and blanched

Egg wash

Toppings – see below

Roll out the Pastry onto a Baking Sheets lined with parchment

Score a line around the edge about ½ inch in – do not cut through the Pastry Prick the inside space with a fork.

Mix together the Crème Fraiche and Mustard. (Add some Grated Cheese if you like)

Spread over the inner surface of the Pastry not going over the scored edge

Lay the Asparagus over. Egg wash the frame edge.

Bake in a hot oven for about 20 mins.

At this stage you could add some Parma Ham on top and return the to the Oven till crisp.

Or top with Rocket – Shaved Parmesn – Grated Parmesan – Crumbled Blue Cheese –

How simple is that?