20 June 2014

Japanese-style Curried Pork and Mushroom Udon

Gosh, how time flies and I'm not keeping up with my blogging at all. My focus is entirely on work these days. Bah!

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Anyway, one more of the Waitrose cards I've picked up recently. This had a pretty picture of the dish on the front and was trying to plug some spice paste, which I decided against, purely because of the packaging - it looked like it was straight out of the 1960's. Instead I googled for alternatives and found this one which introduced an interesting concept to me, which I might explore more in the future. The ingredients below serve 4 - 5 people.

Ingredients

400 g pork fillet
1 carrot
¾ Chinese leaf cabbage
250 g shiitake mushrooms
4 salad onions
300 g fresh egg noodles
3 tbsp butter
4 tbsp plain flour
1 tbsp curry powder
1 tbsp garam masala
1 tsp cayenne pepper (optional for extra spice)
500 ml boiling water
1 tbsp grapeseed oil
1 tbsp soy sauce

Method

  1. Trim the pork fillet, cut into strips and set aside in a bowl.
  2. Peel, wash and thinly slice the carrot. Wash and shred the Chinese leaf cabbage. Brush the mushrooms and cut into strips. Place all of these in a separate bowl.
  3. Slice the salad onions, but keep separate
  4. In a frying pan, melt the butter on medium-low heat.
  5. When it starts bubbling, stir in the flour and keep stirring for about 20-30 minutes until the roux turns lights brown.
  6. Now add the curry powder, garam masala and cayenne pepper to the roux, while stirring and let cook for about half a minute, then remove from the heat.
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  7. Pour the boiling water over the curry roux and stir to remove any lumps and form a sauce.
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  8. In a wok pan, heat up the oil on high heat, and brown the pork strips for 5 - 8 minutes until nicely brown.
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  9. Stir in the carrot, Chinese leaf cabbage mushrooms and stir-fry for 3 - 4 minutes.
  10. Add the noodles and the curry sauce and stir-fry for a further couple of minutes.
  11. Divide up between bowls, drizzle some soy sauce on each and sprinkle some salad onions, then it's ready to serve.

Preparations took a bit longer than expected and I should perhaps have prepared the meat and vegetables on the evening before, but I felt a bit lazy and didn't. The roux is definitely worth making in advance. In fact at the point when it comes off the heat, it can just be allowed to cool down and then frozen. The amounts given resulted in 112 g, which worked fine for this recipe. The stir-frying is fairly quick on the whole.

The roux was the bit that interested me most - I've not made a roux with just flour and butter. Normally I'll add milk and some seasoning into a b├ęchamel sauce. But this is quite an interesting approach - to swap out some of the roux flour for spices.

On the whole, this was quite a nice dish, unfortunately I used unsalted butter for the roux and also reduced salt soy sauce, so the whole thing was a bit on the tasteless side. I came to realise that reduced salt soy sauce, although it sound good, actually means we use more of it at a time, so not really healthier. The bottle emptied fairly quickly and so I've decided to go back to the regular stuff. I've also started using reduced salt stock cubes and again notice I need to add extra salt. Once the soy sauce is in, things are good.

Oh and before I forget, I was actually talking to my Sister Bip, while I cooked and completely missed that I'd bought hot curry powder, which I used in the curry roux. Not just that - garam masala means hot spice mixture and of course I put in the cayenne pepper, so the whole thing had quite a kick to it, but I had yoghurt on standby, in case it was too hot to eat. But as it turned out, it wasn't.

Finally due to an administrative error, I also forgot to get spring onions and peeled a regular onion instead, but that wouldn't have worked to sprinkle over the noodles, so I skipped it entirely and used some of the spare Chinese leaf cabbage, because it's quite nice uncooked as well - sweet and crunchy. In fact we had it instead of lettuce in our salad tonight and Lundulph commented that this might well be the way forward.

30 May 2014

Chicken Tikka & Green Pepper Karahi

We were away for about a week and since coming home, work has been rather hectic, I've not had much time to plan any meals, but I had lined up this card on the fridge door and decided to give it a try as a special Friday-end-of-the-week dinner. It is another quick recipe utilising a new product, which seems rather good, even though I generally would prefer to do it from scratch. It's something called The Spice Tailor Original Tikka Masala and consists of 3 bags - one with a spice mixture and two with sauces and it is used in 3 steps. There were other varieties available, might be worth trying out as well. The packet had basic instructions, which sort of match this recipe more or less. I guess as long as you add the packets at appropriate stages in the cooking, pretty much anything goes.

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Ingredients

500 g chicken thigh fillets
1 onion
2 peppers (green preferably)
200 ml hot chicken stock
3 - 4 plum tomatoes
2 tbsp grapeseed oil
300 g pack The Spice Tailor Original Tikka Masala
2 tbsp chopped coriander
Mp>Method

  1. Trim the chicken fillets if needed and cut into bite-sized pieces.
  2. Peel and coarsely dice the onion
  3. Cut, de-seed and wash the peppers
  4. Wash, trim and cut up the tomatoes into bite-sized chunks.
  5. In a large wok, heat up the oil, then add the chicken and brown for a few minutes.
  6. Add the spice bag, onion and peppers and stir-fry for a further few more minutes.
  7. Stir in the base sauce (marked on the packet) and continue to cook 2 minutes before adding the main sauce, chicken stock and tomatoes.
  8. Stir through and let simmer for 5 minutes until the tomatoes start going soft, but still keep their shape. The chicken should be cooked through by now.
  9. Serve with boiled brown basmati rice or naan bread. Sprinkle the coriander to decorate.

As with many curry recipes - the chicken can be swapped with beef, pork or lamb or with paneer for a veggie alternative.

And as before, I spent ages trimming the chicken thigh fillets, so I recommend using chicken breast instead. However, the end result was very good, smelt lovely and was full of flavour. Lundulph would have preferred it with more spicy heat - another teaspoon of chilli powder. Actually the heat did build up over the meal, but was still quite measured.

As an aside, I had some rice left over and at the next meal (baked salmon in foil), I had a bit of a play with it:

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Lundulph was impressed and it was rather tasty too. I was surprised that the whole thing stayed in shape, since basmati rice isn't that sticky, but I made sure to press down the layers in the food ring and was careful when I removed it.

26 May 2014

Moroccan Lamb Meatball and Basmati Bake

Here's another of my recipe cards from Waitrose, for some reason I forgot to blog it at the time. This one was a quickie cheater thing, with most ingredients sort of ready. However, I wasn't able to get hold of some of them, so had to go from scratch.

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Ingredients
500 g lamb mince
1 tsp salt
1 tsp ground black pepper
1 tsp ground ginger
1 tsp ground coriander
2 tsp dried mint
1 dl breadcrumbs
300 g basmati rice
400 g can of tomatoes
500 ml beef stock
1 tbsp harissa paste
1 cinnamon stick (5 cm)

Method

  1. Pre-heat the oven to 200 °C.
  2. Mix together the mince with the black pepper, ginger, coriander, mint and breadcrumbs.
  3. Place the rice in a casserole dish.
  4. Crush or blend the tomatoes, then stir together with the stock and harissa paste. Break the cinnamon stick in two and stir in as well, then pour over the rice.
  5. Form small meatballs from the mince mixture, it should make 20 - 24, then place on top of the rice in the casserole.
  6. Cover the casserole and bake in the oven for 20 minutes. Remove the cover and let cook for a further 15 - 20 minutes to brown the meatballs.
  7. The rice should be cooked through and the liquid should have mostly been absorbed. It's ready to serve.

On the whole this was rather nice, but a bit on the cinnamon-y side. Also the harissa I bought wasn't as spicy/hot as I would like it to be - I recommend tasting it first and adjusting the amount. Also possibly a little more salt might be a good idea.

6 May 2014

Spicy Thai Noodles

Another quick mid-week recipe, the original actually uses quorn mince, but I swapped it for lean beef mince. It looks a bit colour less in the photo unfortunately, but believe me, it was stunningly tasty.

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Ingredients 1 stick of lemon grass
2 - 4 red chillies (depending on desired spiciness)
2.5 cm piece fresh ginger
2 - 3 carrots
1 head of broccoli
2 dl soy beans
1 lime
2 tsp Thai fish sauce
1 tbsp light brown sugar
10 g fresh mint
3 tbsp toasted sesame seed oil
500 g beef mince
300 g fresh thin rice noodles

Method

  1. Wash the lemon grass and chillies, then slice thinly. Peel and grate the ginger finely.
  2. Peel and grate the carrot coarsely. Wash and cut up the broccoli into florets.
  3. Wash the lime and grate the zest. Then cut in half and squeeze out as much of the juice as possible.
  4. In a bowl, mix together the lime zest, juice, Thai fish sauce and sugar.
  5. Wash and chop the mint.
  6. Heat up the oil in a wok pan on low heat, then add the lemon grass, chillies and ginger and fry gently for 2 minutes.
  7. Add the mince and stir vigorously to prevent it from clumping. Fry until it's browned a little.
  8. Add the broccoli, carrots and noodles and stir until the vegetables soften.
  9. Pour over the lime/fish sauce mixture over the stir-fry and add the chopped mint and stir through for 1 more minute, then it's ready to serve.

Looking at the recipe card, it's from April 2006, but the recipe seems to be still available on-line here at the time of writing. Curiously it has only received 3 stars out of 5, but there were no comments as to why people didn't like it. I gave it 4 stars, removing one because the original recipe didn't have any veggies.

Lundulph thought the use of mince in a stir fry was quite unusual and novel, but says he quite liked the resulting texture. I guess strips of beef or chicken will do just as nicely.

4 May 2014

Lamb Gyuvetch for Easter

Once again the family gathered together to celebrate Easter and this year everyone came to our house.

Traditionally in Bulgaria, lamb is on the menu for Easter (at least that's what my Mum says) and so I decided to do that. I also decided to try one of the recipes in a cook book I got a couple of years ago. However, after reading it through, I felt it didn't have enough veggies, so I kind improvised quite a lot. But it turned out really good and I'm sorry to say, I completely forgot to take a photo.

Since a significant number of the family are vegetarians, I made two stews - one with lamb and one without. That was the only difference. And the amounts make loads of both stews, so really good for a large crowd.

Ingredients

2 kg lamb shoulder fillets
3 largeish aubergines
3 large courgettes
900 g button mushrooms
8 medium carrots
1 dl grapeseed oil
400 g salad onions
2 cans of tomatoes (of 400 g each)
300 g frozen soya beans
100 g runner beans
1 l beef stock
0.5 l vegetable stock
5 tbsp harissa
4 cloves of garlic, pressed
3 tsp smoked paprika
1 dl fresh mint leaves, chopped
1 dl fresh parsley, chopped
0.5 dl dried savory
salt and pepper
2 dl water
2 tbsp flour
2 dl white wine
boiled potatoes

Method

  1. Trim off fat from the meat, dry with kitchen tissue and cut into 2 cm chunks.
  2. Wash and dice the aubergines and courgettes.
  3. Peel and dice the mushrooms.
  4. Peel and slice the carrots.
  5. Heat up a little of the oil and brown the pieces of lamb, then transfer to a large casserole dish, preferably clay.
  6. Add a little more oil to the pan and fry half of the aubergines, courgettes, mushrooms and carrots for a few minutes until the start softening, then transfer to the casserole with the lamb.
  7. Heat up a little oil in another frying pan and fry the remaining aubergines, courgette, mushrooms and carrots for a few minutes and transfer to a separate casserole dish.
  8. Place the canned tomatoes in two bowls and blend each.
  9. Trim the salad onions and slice, then divide between the two bowls
  10. Divide the soy beans between the two bowls.
  11. Wash and slice the runner beans, then divide into the two bowls.
  12. Add the beef stock to one of the bowls and the vegetable stock to the other.
  13. Finally stir into each bowl half of the harissa, garlic, paprika, mint, parsley, savory, salt and pepper.
  14. Pour the beef mixture into the casserole with the lamb and the vegetable mixture into the casserole with the veggies.
  15. Place in the oven and bake at 200 °C for 2 h.
  16. After the 2 hours are up, place 1 dl of water into a small bowl and stir 1 tbsp flour into each.
  17. Take out the casseroles of the oven and add the water/flour mixture to them. Also add 1 dl of white wine to each and stir.
  18. Put back in the oven and bake for another 30 minutes.
  19. Serve with boiled potatoes.

I think I've sussed the secret with a successful gyuvetch - fry both meat and vegetables before the bake. Also, even if slow-cooking, aim to bake above 100 °C. Either way, the stew was fabulous, though a bit on the runny side, despite the flour. Good for dipping bread in. The whole crowd seemed to enjoy it and we had a great Easter.

Healthy Chicken Chilli

Time for another recipe card and since it's been a while since we had chicken, I decided on this one from Waitrose. Do I need to mention that I tweaked it?

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Ingredients

1 large onion
2 cm piece of root ginger
500 g chicken breasts
2 red bell peppers
1 yellow bell pepper
400 g can of tomatoes
2 cans of kidney beans (of 400 g each)
100 g red lentils
0.5 l chicken stock
2 tbsp chipotle paste
1 tsp hot chilli flakes (optional)
salt and pepper
3 tbsp grapeseed oil

Method

  1. Peel and dice the onion. Peel and grate the root ginger. Trim and dice the chicken.
  2. Wash the peppers and remove seeds and pith, then dice.
  3. Blend the canned tomatoes. Drain and rinse the kidney beans.
  4. Measure up the remaining ingredients.
  5. Heat up the oil in a large frying pan and brown the onion, ginger and chicken.
  6. Stir in the peppers, tomatoes, beans, chicken stock, chipotle, chilli flakes, salt and pepper, then cover and let simmer for 20 minutes on medium heat, stirring occasionally.
  7. Check and adjust the seasoning if necessary.

Looking at the comments on the Waitrose website, it seems that their chipotle paste is actually quite hot. I bought mine from a different shop and it was more sweet and smoky, but not hot, this is why I added the chilli flakes.

I decided not to bother with carbs to go with this dish - we'd been gardening all day and it was getting late and I was tired. But it was one tasty chilli, even though I forgot to turn down the heat after I covered the pan and didn't stir while it was cooking, so I ended up with a burnt layer at the bottom of the non-stick pan. I guess not that non-stick after all. I fished out what black bits I could. Still, both Lundulph and I had seconds.

20 April 2014

Thai Beef Patties

Once again I'm lagging well behind my blogging, to the point where I'm on the verge of completely forgetting what I've done.

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A couple of weeks back, I made another recipe from my card collection, and it completely doesn't balance the fact that I've accumulated another batch of recipe cards already.

This card is from Waitrose and turned out to be a rather good one. The original recipe is here, but I made some changes as usual.

Ingredients
4 portions

4 Portabello mushrooms
3 carrots
2 courgettes
2 large cloves of garlic
2 red chillies
1 stick of lemon grass
20 g fresh coriander
salt and pepper
8 salad onions
500 g lean beef mince
25 g sesame seeds
toasted sesame oil
1 Romaine lettuce

Method

  1. Peel and chop the mushrooms, carrots and courgettes and set aside.
  2. Pre-heat the oven to 100 degrees and place an oven-proof dish to heat up inside as well.
  3. Peel, wash and cut into chunks as appropriate the garlic, chillies, lemon grass, coriander and 5 of the onions.
  4. Place the garlic, chillies, lemon grass, coriander and onions into a blender along with salt and pepper and blend until smooth.
  5. Mix the paste together with the mince and make 12 - 14 patties.

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  6. Heat up a little sesame oil in a large pan and fry the patties, making sure not to crowd them. Fry just enough to give them a nice colour, then transfer to the oven to keep warm.
  7. Heat some more sesame oil if needed and stir fry the mushrooms carrots and courgettes until they soften.
  8. In a small dry pan, toast the sesame seeds. Slice the remaining 3 salad onions finely.
  9. Serve the patties on a bed of Romaine lettuce with the stir fried vegetables on the side and sprinkle the sesame seeds and onions over them.

These turned out to be really tasty and with a good kick to them. They were also so very easy to do, no need to make the mixture on the night before to allow the flavours to develop, so a great recipe for weekday night. And we managed without the carbs too.

Actually there were a lot more stir fried vegetables than beef patties, I had them for lunch a couple of times on their own.

12 April 2014

Mini-semlas

This year, my Mum and Dad informed me, mini-semlas are in fashion in Sweden, though the traditionalists are still pretty strong. They sent me a recipe with a very lovely photo and I decided to try them out for Mother's Day.

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The recipe promised the use of chocolate truffle rather than cream under the lids. The original recipe suggests three types of truffle - dark chocolate, milk chocolate and liquorice. The last one required a specific type of sweet that I'm not familiar with, so I decided to swap it for Viennese nougat. The recipe may seem a bit long-winded, but isn't really that difficult and I recommend that the parts are done separately and the mini-semlas only put together before serving. The buns should freeze quite well as would the filling, but not the truffles.

Ingredients
Makes about 40

Buns
75 g unsalted butter at room temperature
¾ granulated sugar
2 ½ dl milk
25 g fresh yeast
1 large egg
1 tsp vanilla extract
7 dl strong flour
2 tbsp water

Filling
250 g marzipan
3 tbsp whipping cream

Truffle
50 g dark chocolate
1 tsp icing sugar (if the chocolate isn't sweet)
50 g white chocolate
50 g Viennese nougat
5 dl whipping cream

Method

  1. Whisk together the butter and sugar light and fluffy, then set aside.
  2. Warm up the milk to 40 °C, transfer to a large bowl and stir in the yeast until it dissolves completely.
  3. Crack the egg in a glass and whisk it lightly, then add half of it to the milk and keep the rest for brushing the buns.
  4. Next, add the vanilla extract, a table spoon of the butter-sugar mixture and 5 dl of the flour. Work quickly together into a soft dough, cover and leave to rise for 30 minutes in a warm place.
  5. Turn out onto a work surface and add the remaining 2 dl flour and start kneading the dough. Add the butter-sugar mixture a table spoon at a time while kneading until all has been incorporated and the gluten has developed.
  6. Line three baking sheets with baking paper.
  7. Weigh the dough and work out how much each mini-bun should weigh, then cut up the dough and shape each piece to a round bun. Place on the lined baking sheets, cover and let proof for 30 minutes. They should just about double.
  8. Pre-heat the oven to 200 °C (fan assisted). Stir in two table spoons of water to the remaining egg, then brush all the buns and bake for 12 - 15 minutes.
  9. Remove the ready buns to a wire rack and leave to cool completely.

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  10. Prepare the filling by grating the marzipan coarsely and stirring together with the cream (not whipped). Cover and keep refrigerated until needed.
  11. Weigh up the chocolates and nougat, chop each finely and place in separate bowls.

    IMG_3932
    Add icing sugar to the dark chocolate, if it isn't sweet.
  12. Heat up 1.5 dl of the whipping cream until it starts boiling. Then distribute it among the bowls - ½ dl for the nougat, a bit less than that for the white chocolate and the remainder for the dark chocolate.
  13. Stir together each to melt the chocolates and nougat and get three smooth ganaches, then cover and place in the fridge for at least 1 h to set.
  14. Whip the remaining cream to stiff peaks.
  15. Distribute among the ganaches and carefully fold in to form a truffle which is easy enough to pipe, but able to keep its shape.
  16. Prepare three piping bags with star nozzles and transfer the truffles to them.
  17. Cut lids off the buns and spread a thin layer of the marzipan filling on each bun,

    IMG_3935
    then pipe a swirl of one of the truffles and put the lid back on.

I suspect there were some mis-communications regarding this recipe, because the ganaches didn't work out very well and certainly didn't look like in the photo. I still ended up with a very runny white chocolate ganache, despite some attempts at adjusting on the fly. The Viennese nougat was most suitable for piping and tasted nicest too. The dark chocolate was very hard and went sort of grainy when I piped it and because I'd not added icing sugar to it, it tasted rather unpleasant. Still, the buns lasted about a week. I also think there was no need to make a marzipan filling by softening it with cream, a round thin slice of marzipan would work just as well and allows you to control how prominent the marzipan flavour should be. I spread the filling quite thinly and it was barely noticeable.

For sure, I need to practice making ganache and truffle...