tag:blogger.com,1999:blog-44409608543207394392024-03-12T23:45:00.036+00:00The Guerilla GrillerUnknownnoreply@blogger.comBlogger110125tag:blogger.com,1999:blog-4440960854320739439.post-89554606937698285652012-10-28T15:58:00.005+00:002012-10-28T15:58:50.515+00:00Welsh Rabbit, Rarebit, Cheese on Toast Recipe<style>p.MsoNormal, li.MsoNormal, div.MsoNormal { margin: 0cm 0cm 0.0001pt; font-size: 12pt; font-family: Times; }div.Section1 { page: Section1; </style>
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Should it be <b>Welsh Rabbit</b>, or <b>Welsh Rarebit</b>?<span> </span>Either way, are these the same as
<b>Cheese on Toast</b>?<span> </span>I’m afraid that
you can spend hours googling and going through old recipe books and not get a
clear answer.<span> </span>Actually, you will
get lots of clear answers, with various degrees of huffiness (of the “I’m right
and every other author is wrong…” type) but sadly they will often contradict
each other.</div>
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So, while there is certainly no overall consensus, it does
seem to me that “rarebit” is a latter-day rationalisation, and that “rabbit”
was indeed the original form, as there exist ancient recipes for “<b>Scottish
Rabbit</b>” and “<b>English Rabbit</b>” along with the Welsh, most referring to versions
of cheese on toast with or without additional ingredients.</div>
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Why “Rabbit?”<span>
</span>Frankly, the implied insult that the Welsh were so poor that they
couldn’t afford rabbit, so ate cheese on toast as a substitute is not only
patronising, but doesn’t hold water.<span>
</span>I can see no way that melted cheese on toasted bread resembles rabbit in
appearance or flavour, and surely, in all but the most metropolitan areas,
rabbit has been a cheap and easily available meat for centuries.<span> </span>Perhaps there is an old word in the
Welsh language for variants on cheese toasties that sounds a little like
rabbit, and has subsequently been anglicised.<span> </span>Perhaps there was a tradition of using cookie-type cutters
on toasted snacks to amuse the kids, and the rabbit-shape predominated at one
time.<span> </span>If you have any ideas or
theories, please feel free to comment below.</div>
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Is there is any real difference between “Rabbits” and Cheese
on Toast?<span> </span>Although you can find
many recipes and methods where one is a synonym for the other, most often
“Welsh Rabbits/Welsh Rarebits” involve first making a cheesy sauce, frequently
incorporating mustard and beer, which is then poured onto toast and grilled,
whereas Cheese on Toast is usually just what it says: toast simply topped with
uncooked sliced, crumbled or grated cheese, and then grilled.</div>
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Two basic recipes and methods follow for “Welsh Rabbit” and
for Cheese on Toast.<span> </span>Many recipes
for either suggest buttering the toast before adding the topping: I prefer not
to, but it’s up to you.</div>
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<b>The Toast</b>: traditionally, the bread will be thick “doorstep”
slices of day-old crusty white farmhouse-style bread, but there is no reason
that you shouldn’t use whatever bread you enjoy eating or have to hand –
granary, wholemeal, sourdough breads, rolls, baps, baguettes, ciabatta etc.<span> </span>But please not horrible white “plastic”
supermarket sliced white, unless that is your particular perversion, in a
“childhood favourite/guilty pleasures” kind of way.</div>
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<b>Preheat</b> the grill/overhead broiler to its full temperature
before you start.</div>
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Toast the bread, and leave to cool on a rack, which will
enable it to release any steam and crispen up a little.<span> </span>I prefer to only lightly toast what is
to become the “cheesy” side, as I don’t particularly like the corners and other
exposed bits to become black and carbonised by the time the topping has
grilled.<span> </span>For some, semi-burned
bits are a treat: so whatever you like.</div>
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<b>Cheese on Toast</b>: grate or crumble enough cheese (whatever
cheese you like) to generously cover the slice(s) of toast.<span> </span>Remember that grated cheese will heat
through and melt better than chunks or slices, but will also cook down.<span> </span>Top the slice(s) of toast, and pop
under your (preheated) grill/overhead broiler.<span> </span>Keep an eye on it: it’s ready when the cheese has melted and
has some golden brown spots and patches.</div>
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<b>Welsh Rabbit Basic Sauce</b>:<span> </span>(enough for four average slices of toast)</div>
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<b>Ingredients</b>:</div>
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1oz/25g <b>flour</b></div>
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1oz/25g <b>butter</b></div>
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1 teaspoon (or a good pinch or two) <b>dry English Mustard
powder</b> (see note below)</div>
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5fl oz/150ml <b>milk</b></div>
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6oz/175g <b>grated cheese</b> (a good tangy cheddar or similar)</div>
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5fl oz/150ml <b>beer</b> – a good ale, preferably; if not whatever
tasty beer you have</div>
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Several good dashes (around two teaspoons) of <b>Worcestershire
Sauce</b></div>
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<b>Salt and pepper</b></div>
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Two <b>egg yolks</b>, beaten</div>
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(Note re Mustard: if using a ready-made, i.e. “wet” mustard,
rather than the powdered form, add to the mixture and stir well just before
spreading on the toast.<span> </span>“Made”
mustard can lose some of it’s flavour and volatility during cooking.</div>
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<b>Method</b>:</div>
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Melt the butter in a heavy-based pan over a medium heat, add
the flour and mustard powder, stir well and cook for a minute or two.<span> </span>Add the milk in several stages,
whisking continuously.<span> </span>Bring just
to the boil, then immediately reduce heat to minimum (use a heat-diffusion mat
if necessary) and continue to cook gently for ten minutes or a little longer,
until any “raw flour” taste has gone.<span>
</span>Remove from the heat, and stir in the grated cheese.<span> </span>Boil the ale and Worcestershire Sauce
until greatly reduced – down to about a tablespoonful or two, then add to the
cheese sauce, mixing well.</div>
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Check for seasoning: you may not need much if any salt due
to the cheese and Worcestershire sauce, but be generous with the pepper.</div>
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Whisk in the egg yolks, spread the mixture on the toast and
grill until bubbling hot with golden brown patches.<span> </span>Serve immediately, piping hot.</div>
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Whichever of the above methods you chose, I see no reason
not to ring the changes (I often do) and add ingredients such as chopped ham,
cooked bacon, salami, chorizo or cooked chicken, finely chopped or sliced
onion, garlic, tomatoes, anchovies, fresh/dried herbs or whatever you like.<span> </span>Which only goes to beg the question:
apart from the base, could we not consider the Welsh Rabbit/Cheese Toastie to
be a northern European version of Pizza?<span>
</span>Or, indeed, the other way around; <b>Neapolitan Rabbit</b>, anyone?</div>
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Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-4440960854320739439.post-43731796558172858882012-01-21T11:44:00.000+00:002012-01-21T11:44:06.621+00:00Pan-Fried Flounder: Easy Flatfish Recipe<style>
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<b>Pan-Fried Flounder: Easy Flatfish Recipe</b></div>
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As I am in the UK, this recipe refers to the European
Flounder which is currently not a threatened species; please check the
situation if you are not in Europe and substitute any other sustainable
flatfish.</div>
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Flounder are a bargain at the fishmongers; along with
species such as Dab and Torbay Sole (Megrim), they don’t command the higher
prices of other flatfish such as Plaice and Lemon Sole, let alone the premium
flatties such as Brill, Dover Sole, Turbot etc.<span> </span>In flavour, they most resemble Plaice; the species are close
enough that they sometimes hybridise, yet Flounder are currently around a third
the price.<span> </span>So, if they are on your
fishmonger’s slab, snap ‘em up and give them a try.</div>
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Ideally, all fish should be filleted as close to the cooking
time as possible.<span> </span>If you are not
confident in your filleting abilities, ask your fishmonger to do it for you,
buying on the day you are to cook them.</div>
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As I have suggested in the first paragraph, this method of
pan-frying is suitable for any flatfish fillets, and indeed works very well for
fillets of many round and white fish, such as Mackerel, Herring, Bass etc, as
long as they are not too thick, in which case an oven-roasting may be more
suitable.</div>
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<b>Pan-Fried Flounder Recipe: Ingredients</b></div>
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One or more <b>Flounder</b> or other flatfish fillets per person,
depending on their size and your appetite</div>
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A little neutral everyday <b>oil</b> for frying</div>
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<b>Salt</b> and <b>pepper</b></div>
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<b>Optional</b> (see Cook’s Tip); a little<b> butter or cream</b>.</div>
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<b>Pan-Fried Flounder Recipe: Method</b></div>
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Note that the whole cooking process will only take around
five minutes: have the rest of your meal, and some warm plates, ready.<span> </span>Never overcook fish; as soon as it is
ready, Dinner is Go!</div>
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Put a heavy, preferably non-stick, frying pan that is large
enough to take all the fillets in one layer, onto a high heat.<span> </span>Allow the pan to get quite hot, then
shake in a splash of oil; a teaspoon or two, just enough to lubricate the
pan.<span> </span>Place the fish skin-side down
into the pan.<span> </span>Take care, it may
spit a little.<span> </span>Continue to cook on
a high heat, only turning it down if the skin is threatening to burn rather
than go a crispy golden colour.<span>
</span>Watch as the flesh begins to turn opaque, the colour change working its
way up from the bottom.<span> </span>When the
fish is cooked from two-thirds to three-quarters of the way up, liberally
season the fillets with salt and pepper, and flip the fish over to finish
cooking topside down; this will probably take no more than a minute.<span> </span>Serve immediately.</div>
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<b>Cook’s Tip:</b> once the fish is plated, add a walnut-sized knob
of butter or an equivalent amount of double cream or whipping cream, stirring
up any flavoursome crusty bits from the pan and amalgamating with any cooking
juices.<span> </span>As soon as the butter has
melted and started to froth, or as soon as the cream has started to thicken a
little, pour over the fish.</div>
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<span style="font-family: Times; font-size: 12pt;"><b>Serve
with:</b> whatever you like with fish, be it chips/french fries, rice, a simple
salad, lightly steamed vegetables, or stuff the fillets into some crusty bread and eat
as a sandwich.</span>Unknownnoreply@blogger.com2tag:blogger.com,1999:blog-4440960854320739439.post-30063406435175079152012-01-16T14:51:00.002+00:002012-01-16T14:51:42.543+00:00Chicken Stock Recipe: Basic Cooking Techniques<style>
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<b>Chicken Stock Recipe: Basic Cooking Techniques</b></div>
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A good home-made Chicken Stock is one of the most useful
ingredients to have in your fridge or freezer, and it’s easy to make.<span> </span>Once you have the basic idea, you can
of course use the same method to make stock from poultry of any kind; goose,
duck, turkey etc.</div>
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<b>Home Made Chicken Stock Recipe: Ingredients</b></div>
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The <b>remains of one or two</b> <b>cooked chickens</b>: all the bones,
skin, trimmings and scraps of meat etc, plus the <b>giblets</b> (raw or cooked) if you have them</div>
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One <b>onion</b>, peeled and halved</div>
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One <b>carrot</b>, peeled and cut into a few chunks</div>
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One stick of<b> celery</b>, cut into a few chunks</div>
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Two to four <b>garlic</b> cloves, peeled</div>
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One or two <b>bay leaves</b></div>
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Six to twelve whole <b>black pepper</b> corns</div>
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<b>Water</b> to cover</div>
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NO SALT – add the salt at the point of use, i.e. when you
have added the stock to whatever dish you are making</div>
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<b>Home Made Chicken Stock Recipe: Method</b></div>
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Put all the ingredients into a large pan or stock pot,
breaking up the chicken if necessary to make it fit, and add the water to more
or less cover.<span> </span>Put on a high heat
until the water boils, and then turn down to the lowest possible simmer – just
the odd bubble breaking on the surface every now and then.<span> </span>Use a heat diffusing mat if necessary.<span> </span>Skim off any nasty looking scum that
rises to the surface.</div>
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Continue to simmer for three to four hours, basically until
the resulting broth tastes good.<span>
</span>Strain the liquid through a colander preferably lined with muslin or a
clean cloth.<span> </span>Dispose of the bones
and used vegetables.</div>
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The stock is now ready for use or storage as it is, but I
prefer to reduce it to concentrate the strength and flavour.<span> </span>Clean the pan, or use a fresh one, tip
in the strained stock, and return to a high heat.<span> </span>Continue cooking until the liquid has reduced by at least
half, or lower if you like.</div>
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The stock will keep for a few days (or longer) in the
fridge, or can be frozen for later use.<span>
</span>I freeze some of mine in 1 pint/half litre tubs, and some in ice cube
trays.<span> </span>A few cubes of frozen
concentrated stock can be dropped into your stews and casseroles as required.</div>
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<b>Variations:</b> you can make your stock from raw bones or raw
cuts such as wings and thighs.<span> </span>The
results are subtly different, but equally good.<span> </span>A few writers insist that stocks should only be made from
raw ingredients, to give a “cleaner” stock;<span> </span>I strongly disagree.<span>
</span>Using up the remains of your roast chicken not only makes for a very
tasty and useful stock, but is also thrifty and economical too.</div>
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<br /></div>Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-4440960854320739439.post-36098243058229497342012-01-16T13:03:00.000+00:002012-01-16T13:03:19.033+00:00Blind Baking Pastry: Basic Cooking Techniques<style>
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<b>Blind Baking Pastry: Basic Cooking Techniques</b></div>
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So, you’re working through the recipe: you’ve made your pie
filling, and you’ve mixed up your pastry dough.<span> </span>Suddenly, the recipe tells you to line the pie dish with the
pastry, and to blind bake it, with no other information.<span> </span>Ok, many recipe writers will assume
that experienced cooks know how to blind bake, but what if you don’t have much
experience?</div>
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What is <b>Blind Baking</b>?<span>
</span>Blind baking simply means to cook, or at least part-cook, the pastry
before you add your filling, avoiding a soggy base to your pie, tart or quiche
etc.<span> </span>Blind, because the raw pastry
is covered during this pre-cooking.<span>
</span>There are a couple of variations, but the idea and method is very
simple.</div>
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<b>How to Blind Bake Pastry: method</b></div>
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Make a pastry dough as directed in whatever recipe you are
following, rest it in the fridge for half an hour, then roll it out and line
your pie dish or tart pan.<span>
</span>Thoroughly prick the base and sides of the pastry all over with a
fork.<span> </span>If you have time, rest again
in the refrigerator to minimise shrinkage while cooking.<span> </span>When ready to proceed, crumple up some
baking paper or parchment – do this several times so it becomes soft, with no
sharp edges to pierce the pastry.<span>
</span>Line the pastry loosely with the parchment/paper; there is no need to
cut it to a perfect fit as long as the pastry is covered.<span> </span>Weigh it down with specialist baking
beans from the kitchen shop (usually ceramic), or ordinary dried “vegetable”
beans, such as haricot (discard these after use).<span> </span>Some prefer to use metal beads, or even a handful of loose
change, as they are a better conductor of heat.</div>
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Now place the tin/dish into the oven (set at whatever
temperature your recipe recommends, but usually a medium heat) and bake for
twenty minutes.<span> </span>By this time, your
base will be at least part-cooked, and you can proceed with the rest of the
recipe, filling your pie etc.</div>
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I prefer at this stage to remove the paper/parchment and the
beans, then return the pie base to the oven for a further ten minutes or so –
this thoroughly dries out the base and gives a crispier finish.</div>
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The reason for the fork-pricking and weighing down is to
stop the pastry rising during this blind baking period.<span> </span>This may be necessary for some
pastries, but I have found that for simple <a href="http://guerillagriller.blogspot.com/2012/01/shortcrust-pastry-recipe-basic-cooking.html">shortcrust pastry</a> all that is needed
is a good fork-pricking and an unweighted lining of loosely crumpled kitchen
foil.</div>
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You can do the blind baking well ahead of time.<span> </span>If adding a hot filling, first reheat
the blind baked pastry for a few minutes, which helps to preserve the
crispiness.</div>Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-4440960854320739439.post-72717100195094946522012-01-16T11:48:00.000+00:002012-01-16T11:48:23.775+00:00Shortcrust Pastry Recipe: Basic Cooking Techniques<style>
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<b>Shortcrust Pastry Recipe: Basic Cooking Techniques</b></div>
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If you’ve never made <b>shortcrust pastry</b> (or any pastry)
before, don’t panic; it’s a lot easier than you may think, and the magical
transformation from a bag of flour with a little fat to a light, crispy pastry
will give your kitchen confidence a huge boost.</div>
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You will see that the recipe and method at the end are very
short, and you can cut straight there; however, I’ve written the following
notes and tips to help you on your way.</div>
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Different recipes will call for different quantities, but
the basic measure for shortcrust pastry is always two parts flour to one part
fat.<span> </span>The only other ingredients
are a little salt to season (pepper too, if it’s for a savoury dish) and just
enough cold water to bring it all together.</div>
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It’s worth expanding on the phrase “just enough cold water,”
as this is the really crucial part of the equation.<span> </span>If you don’t have enough water in the mix, the pastry will
break up and be impossible to roll out; too much water,<span> </span>however, and the resulting pastry will
be hard and tough when cooked, rather than light and crispy.<span> </span>You can’t use measures here, though, as
the amount of water needed will vary almost day to day, even if the other
ingredients are consistent: some flours absorb more water, and some less.<span> </span>Ambient temperature and humidity also
make a difference.<span> </span>That said, use
the easy never-fail technique in the next paragraph, and you will never go wrong.</div>
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<b>The Water:</b> Once the other flour, fats and seasonings are
mixed and ready, add a small amount of cold water; just a teaspoon or two at
first.<span> </span>Mix again, then pinch a
small piece of the pastry between the thumb and forefinger of each hand and
give it a gentle pull: if the dough breaks, add some more water.<span> </span>If it stretches easily, the mix is
correct.<span> </span>Continue to add a little
water, doing the pull and stretch test until you have a nice pliable
dough.<span> </span>If this sounds complex,
don’t worry, it isn’t and will make perfect sense once you try it, and once
you’ve made this shortcrust pastry a few times the method becomes
second-nature.</div>
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<b>The Flour:</b> you simply need good quality plain/general
purpose white flour for this recipe.<span>
</span>Once you’ve weighed out the flour, pass it through a sieve into the
mixing bowl; this obviously removes any lumps, but equally importantly gets
some air into the flour, leading to a lighter pastry.</div>
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<b>The Fat:</b> I use butter or lard, or a combination of
these.<span> </span>Many cooks use margarine,
and indeed here in the UK and doubtless elsewhere, there are brands of
margarine especially developed for baking purposes that are household
names<span> </span>I prefer not to use
margarine, which usually contains trans and hydrogenated fats and other
unnatural chemicals that I don’t want in my kitchen or in my body.</div>
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<b>Seasonings:</b> I use Maldon Salt for pretty much all my
cooking.<span> </span>It’s a lovely, flaky sea
salt with no chemical additives.<span>
</span>However, use any salt you like; the only criteria is that you may need
more salt than you think – flour doughs, along with other starchy carbs such as
potatoes, rice, pasta etc need quite heavy seasoning.<span> </span>If you are at all concerned about your own salt and sodium
intake, then I’ll leave it up to you as an adult to make your own
decisions.<span> </span>I also put pepper into
pastry mixes intended for savoury dishes: ground white pepper is useful, but
you can use ground black pepper if you don’t mind little black flecks in the
finished pastry.<span> </span>A little pepper
is also surprisingly good in some sweet dishes; be brave and try it.</div>
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<br /></div>
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<b>Mixing:</b> All the ingredients (and equipment such as bowls
etc) should be as cold as possible to prevent the fats running and becoming
oily.<span> </span>Traditionally, pastry is
mixed by hand, just using the fingertips to keep the transfer of heat as low as
possible, then with the blade of a knife once the water is added.<span> </span>Frankly, I see absolutely no problem
with using a food processor or other mechanical mixer.<span> </span>It’s easier, quicker and the pastry
comes out just fine.</div>
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<br /></div>
<div class="MsoNormal">
<b>"Resembles Breadcrumbs":</b> Most pastry recipes, including mine below, tell you to mix the fats into the flour until the mixture resembles breadcrumbs. Be aware though that some days, particularly when it's warm, this breadcrumb stage will never happen as the fats are starting to run. Don't worry, just start adding the water as soon as you are sure everything is thoroughly mixed.</div>
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<br /></div>
<div class="MsoNormal">
As I mentioned, quantities will vary with your recipe.<span> </span>Here I’ll give a typical set of
ingredients for a simple tart or pie.<span>
</span>Adapt as required.</div>
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<br /></div>
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<b>Easy Shortcrust Pastry Recipe: ingredients</b></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
8oz/225g plain/all purpose <b>flour</b></div>
<div class="MsoNormal">
4oz/110g <b>butter or lard</b>, or a mixture of the two</div>
<div class="MsoNormal">
A little <b>cold water</b></div>
<div class="MsoNormal">
<b>Salt and pepper</b> as required</div>
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<br /></div>
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<b>Easy Shortcrust Pastry Recipe: method</b></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
Sieve the flour and seasonings into your mixing bowl.<span> </span>Add the fat, either cut into small
chunks or grated.<span> </span>Mix with your
fingertips or in a machine until the mixture resembles fine breadcrumbs.<span> </span>Begin to add the water, a very small
amount at a time, mixing well, just until the dough becomes pliable, as
described above.</div>
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<br /></div>
<div class="MsoNormal">
Cover or wrap the dough and refrigerate for at least half an
hour; this makes it easier to handle and to roll.<span> </span>Roll out and use as directed in your recipe; if at all
possible, rest and refrigerate the pastry again once you’ve put it into the pie
dish etc.<span> </span>This last tip is not
essential, but it minimises the shrinkage when cooking.</div>Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-4440960854320739439.post-88724595204782619912012-01-15T12:00:00.001+00:002012-01-15T12:00:14.162+00:00Braised Cabbage Recipes<style>
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<b>Braised Cabbage Recipes</b></div>
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<br /></div>
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Before I give you two delicious <b>Braised Cabbage recipes</b>,
let’s first look at how <b><i>not</i></b> to cook cabbage: do not boil it for half an hour or
more until it becomes limp, soggy, grey and sulphurous.<span> </span>This “traditional” method of cooking cabbage
(and other vegetables) beloved of school dinners, transport cafes and some
grannies is thankfully declining, as the disgusting results are likely to put
people off their veggies for life.</div>
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<br /></div>
<div class="MsoNormal">
I’m giving two Braised Cabbage recipes here; the first is for
a side-dish, while the second makes a feature of the cabbage and is a meal in
itself, and uses a few other vegetables to add further flavour, contrast and
texture.<span> </span>As often with Guerilla
Griller recipes, these can be seen more as methods than strict instructions;
it’s of course impossible here to give precise quantities – after all, how big is <b><i>your</i></b>
cabbage?</div>
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<br /></div>
<div class="MsoNormal">
<b>Simple Braised Cabbage Recipe for a Side-Dish: Ingredients</b></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
One <b>cabbage</b>, any kind that is good, fresh and seasonal</div>
<div class="MsoNormal">
A little <b>butter</b> (perhaps one or two tablespoons)</div>
<div class="MsoNormal">
A little <b>water</b> (similar quantity to butter)</div>
<div class="MsoNormal">
A pinch or two of <b>salt</b> and a good grind of <b>black pepper</b></div>
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<br /></div>
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<b>Simple Braised Cabbage Recipe for a Side-Dish: Method</b></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
Quarter the cabbage, cut out the cores and remove any
coarse, limp or discoloured outer leaves.<span>
</span>Chop or shred the cabbage, not too finely.</div>
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<br /></div>
<div class="MsoNormal">
Melt the butter in a saucepan over a gentle heat, put in the
cabbage and stir well until coated in the butter.<span> </span>Add the water and seasonings, stir again, cover and cook on
a very low heat, checking progress and stirring from time to time.<span> </span>After about half an hour the cabbage
should be tender rather than soggy, and will have absorbed all the butter and
liquids.<span> </span>A simple, yet delicious
recipe.</div>
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<br /></div>
<div class="MsoNormal">
<b>Cook’s Tip:</b> variation for serving with pork – add a thinly
sliced, cored, eating apple to the cabbage at the beginning of cooking.</div>
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<br /></div>
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<br /></div>
<div class="MsoNormal">
<b>Braised Cabbage Main Course Recipe: Ingredients</b></div>
<div class="MsoNormal">
(I cannot be exact about quantities/size/weights, but
consider the cabbage to be the star of the show so use approximately two parts
cabbage to one part combined other veggies)</div>
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<br /></div>
<div class="MsoNormal">
One <b>cabbage</b>, any kind that is good, fresh and seasonal</div>
<div class="MsoNormal">
One or two <b>carrots</b>, depending on size</div>
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One or two <b>onions</b>, depending on size</div>
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One stick of <b>celery</b></div>
<div class="MsoNormal">
<b>Salt</b> and <b>pepper</b></div>
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One <b>star anise</b> (optional)</div>
<div class="MsoNormal">
<b>Garlic</b> to your taste, peeled and sliced</div>
<div class="MsoNormal">
A little <b>butter</b> (perhaps one or two tablespoons)</div>
<div class="MsoNormal">
Some <b>stock</b> (proper stock, not made from powder – a good,
home-made vegetable or chicken stock, or perhaps some of your own turkey stock
that you made after Christmas and stored in useful quantities in your freezer) –
a similar quantity to the butter</div>
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<br /></div>
<div class="MsoNormal">
<b>Braised Cabbage Main Course Recipe: Method</b></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
Quarter the cabbage, remove and discard the core and any
outer leaves as in the first recipe.<span>
</span>De-string the celery.<span> </span>Peel
the onion and carrot.<span> </span>Chop or
shred all the veggies to a similar thickness – if you like, make the carrots
into julienne (thin matchstick strips) for a pleasing contrast.<span> </span>Peel and thinly slice the garlic.</div>
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<br /></div>
<div class="MsoNormal">
As in the first recipe, melt the butter in a saucepan over a
gentle heat, put in the vegetables and stir well until coated in the
butter.<span> </span>Add the stock, the star
anise and seasonings, stir again, cover and cook on a very low heat, checking
progress and stirring from time to time.<span>
</span>As in the first recipe, the idea is that the veggies will be perfectly
tender and will have absorbed the butter and all the liquids.</div>
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<br /></div>
<div class="MsoNormal">
Remove and discard the star anise before serving.</div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
A portion of this will make a satisfying and tasty meal on
its own, but you could serve it with good crusty bread, or your favourite
potatoes.</div>
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<br /></div>
<div class="MsoNormal">
<b>Cook’s Tip:</b> Variation – add more stock as you desire and
transform the recipe into a stew (more moist than the above) or even a soup
(shred all the veggies more finely for this).</div>
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<br /></div>
<div class="MsoNormal">
<br /></div>Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-4440960854320739439.post-1802351075230451972012-01-02T15:30:00.000+00:002012-01-02T15:30:08.085+00:00How to Fry Onions: Basic Cooking Techniques<style>
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<b>How to Fry Onions: Basic Cooking Techniques</b></div>
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<br /></div>
<div class="MsoNormal">
As with many things in life, good cooking involves knowing
what you want to achieve, and knowing how to achieve it.<span> </span>Simplistic advice, no doubt, but
inexperienced, nervous and beginner cooks often complain that something didn’t
turn out the way they expected.<span> </span>A
good example is the frying of onions, a basic cooking technique at the start of
so many dishes.</div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
So firstly, what are we trying to achieve?<span> </span>There are, I think, two extremes,
and then the middle ground, the last of which being what we want to achieve
most of the time.</div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
The first extreme is the half-burned fried onion, where the
edges have gone beyond golden to a crispy black, while the rest of the onion is
half-cooked at best.<span> </span>I would dismiss
this out of hand, except that there are some people who do like this
combination of part-raw and bitter-burned flavour.<span> </span>Not to my taste at all, and rather you than me, but if this
is what you want to achieve, slice your onions fairly coarsely, and fry them
quickly at a fairly high temperature, until the edges have burned.<span> </span>Job done.</div>
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<br /></div>
<div class="MsoNormal">
The second extreme is <a href="http://guerillagriller.blogspot.com/2011/07/caramelized-onions.html%20">Caramelized Onions</a>, where you cook down pounds of sliced onions over the slowest possible heat for
an hour or two until all that is left is a light-golden, very sweet jam.<span> </span>This can also be the base for <a href="http://guerillagriller.blogspot.com/2011/07/onion-marmalade.html">Onion Marmalade</a>.</div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
If those are the extremes then the middle ground is what I
find most useful in my kitchen, and the way I will most often cook them.<span> </span>Master this (and it’s pretty easy) and
you are well on the way to understanding some of the most important principles
of good cooking.</div>
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<br /></div>
<div class="MsoNormal">
So, what do I want to achieve?<span> </span>Certainly no burned or blackened edges: I do not like much
bitterness.<span> </span>On the other hand, I
don’t want to spend hours caramelising a vast batch of onions when I just need
a little to start a stew, casserole, curry, sauce, omelette or whatever.<span> </span>What I want is a few spoonfuls of
sweet, tangy onions that have given up some of their moisture and developed
some golden-brown colouring.</div>
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<br /></div>
<div class="MsoNormal">
Here’s how to do it.</div>
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<br /></div>
<div class="MsoNormal">
<b>Fried Onions: ingredients</b></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
As many onions as you need, (they will reduce to about a
half or less of their volume when cooked) halved, peeled and sliced or diced as
required</div>
<div class="MsoNormal">
A little olive oil</div>
<div class="MsoNormal">
A little butter (optional, for a richer flavour with better
browning)</div>
<div class="MsoNormal">
A little salt</div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
<b>Fried Onions: method</b></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
Put a heavy-based pan or pot onto a medium to high heat,
wait until the pan has heated, put in a splash of oil (and the butter, if
using: work quickly, let the butter melt and froth, but not brown or
burn).<span> </span>Immediately tip in the
onions, and stir until well coated with oil.<span> </span>Reduce the heat, add a good pinch of
salt (this helps the onions release their moisture as well as adding
savouriness) and stir again.</div>
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<br /></div>
<div class="MsoNormal">
Now comes the important bit: it’s all about managing the
heat, as in so many cooking techniques.<span>
</span>If the onions are just sitting quietly at the bottom of the pan doing
nothing, then turn the heat up a little.<span>
</span>If the edges are beginning to change colour rather rapidly, turn the
heat down.<span> </span>Take your time.<span> </span>The onions will first go translucent,
then more opaque and they will also begin to take on the golden colour we are
waiting for.<span> </span>Be patient.<span> </span>Stir frequently, and continue to juggle
the heat as required.<span> </span>And that’s
it.<span> </span>When they’re ready, they’re
ready.</div>
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<br /></div>
<div class="MsoNormal">
It may seem bizarre, or even unnecessary to write a whole
essay on the frying of onions, where many recipes (including some of mine) may
just say “brown the onions…” but this Zen-like concentration on one small
aspect of the meal will do wonders for your cooking.<span> </span>If your onions have never quite turned out the way you want
in the past, they will from now on if you follow the technique laid out
above.<span> </span>And if you apply the idea
of “getting the small things right” to all your cooking, your meals will
improve immeasurably.</div>
<div class="MsoNormal">
<br /></div>Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-4440960854320739439.post-52664967208195961122011-12-30T14:45:00.000+00:002011-12-30T14:45:05.995+00:00Christmas Leftovers Mock Pizza Recipe Idea<style>
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<b>Christmas Leftovers Mock Pizza Recipe Idea</b></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
Chances are there are still some leftovers from Christmas in
your refrigerator and freezer, some of which are getting to the stage where
they will need using up pretty fast.<span>
</span>This <b>Christmas Leftovers Mock Pizza</b> is the quick lunch I rustled up
today after a quick rummage in the fridge.<span> </span>I will list exactly what I used, but of course you can adapt
this recipe to whatever you have to hand and to your personal tastes.</div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
Quantities are obviously depending on what you have and how
many you are feeding.<span> </span>As a very
rough guide, use more or less equal quantities of turkey, bacon and cheese,
with perhaps a little more tomato: use the other ingredients in smaller
quantities just to give a little extra flavour, sweetness and moistness.</div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
<b>Christmas Leftovers Mock Pizza: ingredients</b></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
<b>Bread</b>, any kind, sliced for toasting</div>
<div class="MsoNormal">
<b>Cooked </b><b>leftover turkey meat</b>, diced into bite-sized chunks</div>
<div class="MsoNormal">
<b>Cooked bacon</b>, diced</div>
<div class="MsoNormal">
Fresh or canned <b>tomato</b>, diced</div>
<div class="MsoNormal">
<b>Cheese</b>, any kind, diced unless it is a type of cream cheese or
similar</div>
<div class="MsoNormal">
<b>Garlic</b>, peeled and finely sliced, to your personal
taste</div>
<div class="MsoNormal">
Fresh or dried <b>herbs</b>, quantity to your taste</div>
<div class="MsoNormal">
A little <b>cranberry sauce</b></div>
<div class="MsoNormal">
A little <b>cream</b></div>
<div class="MsoNormal">
<b>Salt</b> and freshly ground <b>black pepper</b> if necessary (leftovers
may already be seasoned)</div>
<div class="MsoNormal">
A little olive oil for frying</div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
<b>Christmas Leftovers Mock Pizza: method</b></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
Toast the bread, put to one side leaving the grill/broiler
on a high heat.<span> </span>Heat a little oil
in a good solid pan, and gently fry the tomatoes until they begin to
soften.<span> </span>Add the diced turkey,
bacon, herbs and garlic and continue to cook for a few minutes until heated
through.<span> </span>Add the cheese, and
continue to cook for a few more minutes until beginning to melt.<span> </span>Add the cream and the cranberry sauce,
and stir through. Check for seasoning, add salt and a few grinds of pepper if necessary.</div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
Pile the mixture onto your toast, return to the
grill/broiler until it begins to melt and brown a little.<span> </span>Serve immediately.</div>
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<br /></div>
<div class="MsoNormal">
If you've enjoyed your Christmas Leftovers Mock Pizza, save and adapt the recipe to anytime you have leftovers; not just Christmas. </div>
<div class="MsoNormal">
<br /></div>Unknownnoreply@blogger.com1tag:blogger.com,1999:blog-4440960854320739439.post-10144580411159284402011-12-27T13:12:00.002+00:002011-12-27T13:12:46.517+00:00Bubble and Squeak: Great Leftovers Recipe<style>
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<b>Bubble and Squeak: Great Leftovers Recipe</b></div>
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<br /></div>
<div class="MsoNormal">
<b>Bubble and Squeak</b> is a great way to use up any leftover
potato and other veg, whether from your Christmas Dinner or from a typical
Sunday Roast.<span> </span>It can form part of
a breakfast, a lunch or a supper dish.<span>
</span>It is economical, because you are making good use of food that may
otherwise be thrown away, it is adaptable, as you make use of whatever you
have, and it is also very tasty and filling.</div>
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<br /></div>
<div class="MsoNormal">
The most basic, and some would say the traditional Bubble
and Squeak is simply a 50/50 mix of leftover cooked potato and cooked greens,
such as cabbage.<span> </span>The principal
remains the same whatever other veg you use: just make sure that 50% of the
whole is potato.</div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
From the basic, there are any number of variations,
depending on what food you have leftover: you can cook your ingredients
especially to make Bubble and Squeak, but that is kind of missing the point, as it is primarily a leftovers dish, and all the better for it.</div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
The ingredients can be blitzed very fine in a food
processor, almost to a puree.<span> </span>I
prefer to chop by knife into fairly small dice so that there is good
texture.<span> </span>If you have gone for the
fine mix, you may intend to form the Bubble and Squeak in to one large, or
several small patties; some people add a little beaten egg here so the whole
thing holds together.<span> </span>I prefer a
more “hash” approach, so that I end up with a loose, dryish mix.</div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
<b>Bubble and Squeak: ingredients</b></div>
<div class="MsoNormal">
(As mentioned above, your mix should be 50/50 potatoes and
whatever else you are using)</div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
<b>Leftover cooked potatoes</b>, any kind, either mashed or diced finely</div>
<div class="MsoNormal">
<b>Leftover cooked vegetables</b>; cabbage, Brussels sprouts, broccoli,
carrots, parsnips, cauliflower, kale, onion etc</div>
<div class="MsoNormal">
<b>Salt and Pepper</b> as required</div>
<div class="MsoNormal">
A little <b>oil</b> and <b>butter</b> for frying (or lard, goose fat,
dripping etc)</div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
Optional: <b>beaten egg</b> to bind if required</div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
<b>Bubble and Squeak: method</b></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
Thoroughly chop and dice your ingredients either by hand if
you like the looser mix, or in a food processor.<span> </span>Once you have made your mix, taste for seasoning: as you are
making this with leftovers, they may be adequately seasoned already; if not,
adjust – I do believe that Bubble and Squeak should be quite heavily
seasoned.<span> </span>Heat your choice of
cooking fats in a large frying pan, and either tip in the loose ingredients, or
form into patties and carefully place in a pan.</div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
Use a fairly brisk heat: the ideal is to get lovely
golden-brown colouration without letting anything burn.<span> </span>Turn the patties carefully from time to
time until done, or stir the looser mix frequently until cooked through.</div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
Once done, serve with whatever you like: it makes a great
accompaniment to eggs and bacon, sausages, or any kind of meat, hot or cold,
especially leftovers.<span> </span>A good
splash of tomato ketchup/catsup or Worcestershire sauce will add some zing.</div>
<div class="MsoNormal">
<br /></div>
<span style="font-family: Times; font-size: 12pt;"><b>Cook's
tip:</b> in some traditions, diced or minced leftover cooked meat is added to the Bubble
and Squeak mix – it’s up to you.</span>Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-4440960854320739439.post-39592758490621577222011-12-25T11:20:00.001+00:002011-12-25T11:20:22.499+00:00Cooking Christmas Dinner GuideI thought I'd post the link to the <a href="http://guerillagriller.blogspot.com/2010/12/cooking-christmas-dinner-stress-free.html">"Stress-Free Guide to Cooking Christmas Dinner"</a> that I published last year, in case anyone is having last minute panics. Try to remember that it's only a big roast dinner, and your family and friends have plenty else to occupy them if everything is a little late, or you forgot something. Enjoy the day, and wishing you a Very Merry Christmas.Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-4440960854320739439.post-8304650883883506142011-12-23T16:49:00.001+00:002011-12-23T16:49:33.277+00:00Turkey Giblet Gravy Recipe<style>
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<b>Turkey Giblet Gravy Recipe</b></div>
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<br /></div>
<div class="MsoNormal">
Leave the granules and powders on the shelf, and make
yourself this delicious real <b>Turkey Giblet Gravy</b> for your Christmas
Dinner.<span> </span>It can easily and safely
be done a day or two before, kept refrigerated, then reheated when needed.</div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
It is impossible to be precise about quantities, as there
are so many variables: how big your bird, and therefore your giblets, and how
many people you are catering for,<span>
</span>how thick or thin do you like your gravy, and how strong?<span> </span>Use this turkey giblet gravy recipe as
a rough guide,<span> </span>follow your own
instincts, do plenty of tasting and you should be fine.</div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
Giblets are the offal/variety meats of the turkey: the
heart, gizzard, liver etc, and the neck.<span>
</span>Usually, at least here in the UK, the giblets will have already been
removed from the turkey, placed in a bag and then returned to the cavity of the
bird.<span> </span>Many a tale has been told of
the newbie Christmas cook who didn’t realise there was a plastic bag full of
viscera that needed removing before roasting the turkey…</div>
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<br /></div>
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<b>Turkey Giblet Gravy: ingredients</b></div>
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<br /></div>
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The <b>giblet</b>s of the turkey, roughly chopped</div>
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One small to medium <b>onion</b>, peeled and roughly sliced</div>
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One small to medium <b>carrot</b>, peeled and roughly chopped</div>
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<b>Garlic</b>, if you like it: one or two cloves, peeled and sliced</div>
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One or two <b>bayleaves</b></div>
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A few sprigs of robust <b>herbs</b>, such as rosemary or thyme</div>
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Enough <b>boiling water</b> to make the quantity of gravy you
require</div>
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A very small amount of plain or olive <b>oil</b></div>
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<br /></div>
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<b>Salt</b> and freshly ground <b>black pepper</b></div>
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<b>Cold Water Roux</b> - A little <b>plain flour</b> mixed to a thin paste
with cold <b>water</b></div>
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<br /></div>
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<b>Optional:</b> white wine, sherry, marsala, port or another
favourite liqueur</div>
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<br /></div>
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<b>Turkey Giblet Gravy: method</b></div>
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<br /></div>
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Gently soften the onion, carrot and garlic (if using) in a
little oil until they are developing golden brown colouration.<span> </span>Remove from the pan, and reserve.<span> </span>Add the giblets to the oil,
and fry until they too develop a good colour.<span> </span>Return the vegetables to the pan with the giblets, add the
herbs and cover with boiling water.<span>
</span>Return to the boil, and then reduce to a simmer for at least two hours, tasting to see
how the flavour develops.<span> </span>Add your
wine etc towards the end of the cooking time, to allow the alcohol to cook out
without losing any delicate flavours.<span> </span>I
prefer to season toward the end as well, keeping the pepper taste fresher and
giving you more control over saltiness.</div>
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<br /></div>
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Strain out the giblets, vegetables and herbs, return the
gravy to the pan and add the Cold Water Roux, whisking well.<span> </span>Allow at least ten minutes for the
gravy to thicken and for the raw flour taste to “cook out”.<span> </span>If you have over-thickened your
gravy, simply add some boiling water.<span>
</span>If it is still too thin, add a little more roux and allow to cook out.<span> </span>Remove any remaining lumps by straining before serving.</div>
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<br /></div>
<span style="font-family: Times; font-size: 12pt;">If you
have made the gravy in advance, make sure it is thoroughly reheated just to
boiling point, and then allow to simmer for a couple of minutes before serving.</span>Unknownnoreply@blogger.com1tag:blogger.com,1999:blog-4440960854320739439.post-64622241227622691752011-12-22T17:28:00.000+00:002011-12-27T13:14:14.099+00:00Christmas Leftovers Planner<style>
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<b>Christmas Leftovers Planner</b></div>
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<br /></div>
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However carefully you shop, however good you are at portion
control, however many unexpected extra mouths suddenly turn up at your
Christmas table, you are sure to have food leftover after the Christmas
feasting – probably quite a lot of it.
Some of it will of course be used up in the days following, with
cold-cuts and sandwiches galore.
But cold-cuts and sandwiches get boring after a few days, so rather than
throw good food away, plan now how it can be stored for later use. There are many tasty meals to be made
from leftovers, particularly Christmas leftovers with their overtones of luxury
and once-a-year flavours, and it is economical to do so too.</div>
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<br /></div>
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Make sure you have plenty of freezer-proof containers in
stock, preferably the re-usable type, and/or freezer bags, foil,
clingfilm/kitchen wrap etc. Make
sure also that you have a pen and some labels handy – you may know what you’re
putting in the freezer now, but you won’t remember in a month or two when
you’re rummaging through the cold depths trying to identify anonymous frosty
packages.</div>
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<br /></div>
<br />
<ul>
<li><b>Turkey Leftovers:</b> remove the meat from the bones as soon as
practical. Leave as much meat in
the refrigerator as you are likely to use in the next couple of days. Slice, dice and cube the rest of the
meat for various future recipes, and freeze in appropriate portions. Use the turkey carcase to make a stock,
and freeze the stock in useful quantities – larger amounts for soups, gravies
and adding to casseroles etc, and some into ice cube trays so that you can add
one or two cubes to enrich a sauce or similar. If it’s not convenient to make the stock within a few days,
break down the carcase and freeze the bones for later use.</li>
<li><b>Other Meat Leftovers:</b> as turkey, and using any bones for
stock as above. </li>
<li><b>Leftover Roast Potatoes:</b>
Some like cold roast potatoes, with perhaps a little relish, mayonnaise
or tomato ketchup with their cold-cuts.
I don’t think they successfully reheat as roast potatoes, but roughly
chopped or sliced and fried in a little oil, they do make very good sauté
potatoes. Otherwise, chop and mash
any leftovers and mix with leftover greens and other root vegetables to make
“<b><a href="http://guerillagriller.blogspot.com/2011/12/bubble-and-squeak-great-leftovers.html">bubble and squeak</a></b>.”</li>
<li><b>Leftover Cooked Root Vegetables:</b> Carrots, Parsnips, Turnips etc could go to make a very quick
and tasty casserole with some leftover turkey and gravy. If they are reasonably firm there is no reason why you couldn’t microwave them for a minute
or two for a quick vegetable side dish the next day. Or chop them and use them in a soup, perhaps made with some
of your lovely freshly-made turkey stock.
Otherwise, mash them into your bubble and squeak. </li>
<li><b>Leftover Green Vegetables:</b> far better to cook some fresh green
veggies when you need them, so chop and mash down any leftover greens (cabbage,
peas, broccoli etc) to add to your potatoes for bubble and squeak. </li>
<li><b>Leftover Gravy:</b> of course, I’m talking about proper
turkey-giblet gravy here, of course, not the kind you make from granules. Frankly, there probably won’t be any
leftover gravy in my house, certainly after a day or two. If, however, you have made a vast
amount then either add it to any soup or casserole you are making, or freeze it
down in suitable quantities. </li>
<li><b>Leftover Christmas Cake:</b> a well made Christmas Cake, moist and
fruity, should keep well enough until you’ve eaten the last morsel, as long as
kept in a cool place in an airtight tin or box. </li>
<li><b>Leftover Christmas Pudding:</b> probably best refrigerated and eaten
within a week or so, either eaten cold, or reheating portions in the microwave
or gently fried in butter. If you
have a lot left over, freeze into portions, defrosting and reheating as needed. </li>
<li><b>Leftover Cheese:</b> cheese keeps well in the ‘fridge, and, as I love
cheese, I’m probably going to munch my way through it, or use it in cooking,
well before it is in any danger or going “off.” Cheese does freeze well, though, if you are left with a
large amount and are not as much of a cheese-hog as me. Grate some of the hard cheeses into
suitable portions, and they can be added to sauces straight from the freezer. </li>
<li><b>Leftover Bread:</b> sliced bread can go into the freezer, and used for
toast as required, or perhaps used in a <a href="http://guerillagriller.blogspot.com/2011/01/bread-and-butter-pudding.html"><b>Bread and Butter Pudding.</b></a> You can also blitz leftover bread down
into breadcrumbs in the food processor; leave to dry thoroughly, then store in
an airtight container.</li>
</ul>
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<br /></div>
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Remember to be safe: if you have had leftover food hanging
around for a while that you are not sure of, especially if it has not been
refrigerated, better to dispose of it rather than try to save it for later; the
freezer will only make bugs dormant, not kill them. Don’t re-freeze food that has already been frozen, unless
you have subsequently cooked it.</div>
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<br /></div>
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Don’t forget to search this blog for delicious and
economical leftover recipes, and I shall be adding as many as I can during the
next week or so, particularly geared to Christmas Leftovers. In the meantime, Merry Christmas and a
Happy and Prosperous New Year to you all.</div>Unknownnoreply@blogger.com1tag:blogger.com,1999:blog-4440960854320739439.post-10523347197934547422011-12-18T13:10:00.000+00:002011-12-18T13:10:15.728+00:00Chocolate Truffle Recipe: Very Easy and Adaptable<style>
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<b>Chocolate Truffle Recipe: Very Easy and Adaptable</b></div>
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<br /></div>
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The key here is to use the finest quality ingredients: good
chocolate with a high cocoa content, the finest unsalted butter and really good
cream.<span> </span>These <b>chocolate truffles</b>
are incredibly rich, so a little goes a long way.<span> </span>They are quite more-ish though; after half an hour, the
thought “I could just manage one more…” may drift through your head.<span> </span>Keep them in an airtight container in
your refrigerator, if you can.</div>
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<br /></div>
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This recipe will make 35-50 <b>Chocolate Truffles</b>.</div>
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<br /></div>
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<b>Equipment:</b> you will need a saucepan of barely simmering
water, over which you place a bowl in which to melt the ingredients.<span> </span>Do not let the base of the bowl touch
the water.</div>
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<br /></div>
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<b>Easy Chocolate Truffle Recipe: Ingredients</b></div>
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8oz/225g High Cocoa content <b>dark chocolate</b>, coarsely chopped
or broken</div>
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2oz/55g good <b>unsalted butter</b></div>
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quarter pint/150ml <b>whipping/double cream</b> (minimum 36% fat)</div>
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(note: leave the cream liquid, no need to whip it)</div>
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<br /></div>
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<b>Flavourings (optional):</b> a few drops of vanilla extract,
peppermint, your favourite liqueur, or any other flavouring you like.</div>
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<br /></div>
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<b>To coat:</b> choose between good quality cocoa powder, icing
sugar, ground almonds or other nuts, ground coconut, or make some of each.</div>
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<br /></div>
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<b>Easy Chocolate Truffle Recipe: Method</b></div>
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<br /></div>
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Place the bowl over the simmering water, and put the
broken/chopped chocolate and the cream into the bowl.<span> </span>Stir very occasionally, just enough to help it along.<span> </span>Once the chocolate has melted, add the
butter, and once it has melted stir just enough to mix it thoroughly (note: too
much stirring may make the chocolate go “grainy”).</div>
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<br /></div>
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Remove from the heat, allow to cool a little, then add any
flavourings, if using – taste after adding a few drops and thoroughly mixing to
see if you need to add any more.</div>
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<br /></div>
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Put into the refrigerator until set hard (at least eight
hours).<span> </span>You can speed this process
up, (once the mixture and bowl have cooled a little, to minimise the risk of
cracking) by putting the bowl into another, larger bowl, filled with iced
water, and gently stirring from time to time.<span> </span>Once the mixture has cooled enough, put into the freezer,
removing and stirring at approximately twenty minute intervals until firm –
doing it this way, your truffle mixture can be ready in about an hour.</div>
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<br /></div>
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Put your chosen coating ingredients in bowls/saucers/trays,
and have your storage container(s) ready for the truffles.</div>
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<br /></div>
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Using a teaspoon, dig out pieces of the mixture and form
into balls using the warmth of your palms – you are going to get messy, sorry:
truffles are typically an oval, slightly elongated egg-shape, but they can be
made into whatever shape you like.<span>
</span>Once you have made all the truffles, roll them in your chosen coatings,
then refrigerate in airtight boxes until needed.</div>
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<br /></div>
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<b>Cook’s Tip:</b> I have already suggested that you can vary the
flavourings as you like (or use none, as I often prefer), but you can also add
other ingredients to the melted mix, such as chopped nuts, finely chopped stem
ginger (the type preserved in syrup), finely chopped glace cherries, dried
sultanas, raisins, currants, cranberries (chopped as necessary) or even a
handful of your favourite cookies/biscuits, crumbled.</div>
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<br /></div>Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-4440960854320739439.post-10330626940714416132011-12-14T21:57:00.000+00:002011-12-14T21:57:05.032+00:00Three Easy Christmas Starter Recipe Ideas<style>
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<b>Three Easy Christmas Starter Recipe Ideas</b></div>
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<br /></div>
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The traditional Christmas Dinner main course is a huge meal
in itself, especially when followed by Christmas Pudding and Mince Pies.<span> </span>Then there will be the never-ending
rolling feast the rest of the day brings, with the succession of cheeses, the
sausage rolls, the cold cuts, the pickles, the Christmas cake, even the
first-of-the-season turkey and stuffing sandwiches around ten pm, after granny
has gone to bed, with just another glass of something.<span> </span>A starter may seem unnecessary, or even
greedy, but this is that once-a-year feast; one of those few occasions where we
can really celebrate at home with our family and friends.<span> </span>The right starter, light and easy to
prepare, sets the scene, gives us all a few moments with each other before the
Big Bird and the tureens of veg come to the table, and tickles the tastebuds
for the rest of the meal.</div>
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<br /></div>
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Here are three light and easy starters: one can be mostly
made ahead of time (and there is an acceptable cheat to make it even easier)
with a ten-minute reheat-and-cook while the turkey is resting, one can be
completely made earlier and simply plated with a little garnish just before
serving, and the other is just a simple assembly job that can be done in
minutes, as long as you do a little bit of prep at a convenient moment
beforehand.</div>
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<br /></div>
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<b>Christmas Starter One: Apple and Celery Soup</b></div>
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<br /></div>
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<b>Ingredients</b> – serves four, multiply accordingly</div>
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<br /></div>
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Two medium-to-large sweet, crunchy eating <b>apples</b></div>
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Two stalks of <b>celery</b></div>
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A few <b>celery leaves</b>, shredded, and a little fresh <b>parsley</b>, chopped
fine, as garnishes</div>
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<br /></div>
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One pint/600ml <b>good vegetable stock</b> (this is the cheat, you
can buy this ready-made from a good deli or supermarket – but don’t make it up
from cubes or bouillon powder, it just won’t cut it as the stock is too
“exposed” in this recipe)</div>
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<br /></div>
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(Or, to make your own simple vegetable stock: this is REALLY
EASY!</div>
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2 <b>carrots</b>, I medium <b>onion</b>, two sticks <b>celery</b>, 2 <b>bay leaves</b>,
6-8 <b>parsley stalks</b>, 8-10 whole <b>black peppercorns</b>, 1 and a quarter pints/750ml
<b>water</b>.</div>
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Wash and peel the veg as necessary, then roughly chop, add
to the water in a pan with the other ingredients, bring to a boil, then reduce
heat and simmer for twenty to thirty minutes.<span> </span>Strain out all the veg, herbs and peppercorns and discard
them, then bring liquid back to the boil and reduce to approximately 1 pint/600ml
in volume.<span> </span>Add salt as required,
then set aside until needed, refrigerating if necessary.)</div>
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<b>Apple and Celery Soup: Method</b></div>
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<br /></div>
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Bring the store-bought or home-made stock to the boil.<span> </span>De-string the celery and chop it to a small dice.<span> </span>Add to the stock, bring
back to boil, and reduce to simmer.<span>
</span>Working quickly so the pieces don’t brown, cut the apples (unpeeled)
into small dice, discarding the core and pips, and add to the stock.<span> </span>The soup should be ready after two to
three minutes, but test a piece of celery and apple for done-ness.<span> </span>Serve into individual bowls, garnish
each with the shredded celery leaf and parsley – you can add a few croutons, or
serve with a very small piece of french bread.</div>
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<br /></div>
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<b>Christmas Starter Two: Fruit Medley</b></div>
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<br /></div>
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Serving what is effectively a fruit salad as a starter may
seem strange, but it works well without being filling.</div>
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<br /></div>
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<b>Christmas Fruit Medley Starter: Ingredients</b></div>
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<br /></div>
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A selection of fruit – either bite-sized, or cut into bite
sized pieces: depending on where you are in the world, and the season.<span> </span>Use what you like, and what’s good
locally to you.<span> </span>Suggestions:
physalis/cape gooseberry (loose leaves peeled back), grapes (red and green,
preferably seedless), cubes or small chunks of melon, strawberries halved or quartered
if large.</div>
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Lemon juice and/or balsamic or raspberry vinegar</div>
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A sprig or two of mint per plate</div>
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<br /></div>
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<b>Christmas Fruit Medley Starter: Method</b></div>
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<br /></div>
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Whenever you have the time on Christmas Day, do any
necessary prep on the fruit; peeling/chopping etc – store in acidulated water
or lemon juice until ready to assemble. </div>
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Per person: make a small pile of the mixed fruit, just
off-centre of a (preferably) plain white plate.<span> </span>Drizzle with lemon juice/balsamic vinegar/raspberry
vinegar.<span> </span>Garnish with a sprig of
mint.<span> </span>Serve.<span> </span>Very light, very easy.</div>
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<br /></div>
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<b>Christmas Starter Three: Smoked Salmon Pate</b></div>
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<br /></div>
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And this is my very own Christmas Cheat – I’m going to
direct you to a recipe that I wrote and posted earlier. The quantities I give
produce around a pound/half kilo of finished pate, so if served with a simple
salad garnish and perhaps a slice of toast, should provide eight or so
reasonable portions.</div>
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<br /></div>
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<a href="http://guerillagriller.blogspot.com/2011/09/smoked-salmon-pate-recipe.html"><b>Smoked Salmon Pate Recipe and Method </b></a></div>
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<br /></div>
<span style="font-family: Times; font-size: 12pt;"></span>Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-4440960854320739439.post-79816149196148904392011-12-09T16:58:00.001+00:002011-12-09T17:09:27.473+00:00Get Ahead for Your Christmas Cooking: Planning Your Christmas Kitchen<style>
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<b>Get Ahead for Your Christmas Cooking: Planning Your
Christmas Kitchen</b></div>
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<br /></div>
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Christmas is coming with a rush, so I thought it would be a
good time to give the links to some useful <b>Christmas Kitchen and Christmas
Cooking posts</b> I made last year.<span>
</span>I’ve given a little preview for each link so you can know what to expect
when you click on!</div>
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<br /></div>
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<b>Christmas Pudding</b>: it’s not too late to make your own
Christmas Pudding from this very old and absolutely wonderful recipe.<span> </span>Yes, you can make them months (even a
year!) in advance, but I’ve made this very late some years and it still turns
out splendidly, even without a “maturing” period.</div>
<a href="http://guerillagriller.blogspot.com/2010/11/first-christmas-pudding.html"><b>Traditional Christmas Pudding Recipe - The First Christmas Pudding</b></a>
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<br /></div>
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On the subject of Christmas Pudding, last year the trend was
very much towards celebrity<span> </span>“mad
professor” chef Heston Blumenthal’s <b>Orange Christmas Pudding</b> –<span> </span>they sold out very fast and were
changing hands on eBay for ridiculous amounts.<span> </span>This was my take on the idea.</div>
<a href="http://guerillagriller.blogspot.com/2010/12/heston-blumenthal-style-orange.html"><b>Heston Blumenthal Style Orange Christmas Pudding Recipe</b></a>
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<br /></div>
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I enjoy my <b>turkey on Christmas Day</b>, and while there are
always ideas for alternatives such as goose, capon, venison etc I still stick
up for the <b>big bird</b>.<span> </span>You can read
why here:</div>
<a href="http://guerillagriller.blogspot.com/2010/12/in-defence-of-christmas-turkey.html"><b>In Defense of the Christmas Turkey</b></a>
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<br /></div>
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This is the big one and got a LOT of visitors last year, not
least because it got a mention on the BBC website’s foodie pages (OK, being
honest, it was me who mentioned it there, but it drew a lot of traffic!)<span> </span>Here’s as step-by-step a guide to <b>Cooking Christmas Dinner the Stress-Free Way</b> as you can get without someone being actually there to
hold your hand.</div>
<a href="http://guerillagriller.blogspot.com/2010/12/cooking-christmas-dinner-stress-free.html"><b>The Stress-Free Guide to Cooking Christmas Dinner</b></a>
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<br /></div>
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<b>Pigs in Blankets</b> (sausages wrapped in bacon) are a lovely traditional accompaniment to
Christmas Dinner, so here’s an easy recipe and method for preparing them, along
with a use for the bacon rinds.</div>
<a href="http://guerillagriller.blogspot.com/2010/12/pigs-in-blankets-with-bacon-rasher.html"><b>Pigs in Blankets (Sausages in Bacon) Recipe</b></a>
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<br /></div>
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And finally for now, here’s my guide to the <b>perfect cooking
of Brussels Sprouts</b>, which teaches you the sneaky chef’s and caterer’s way to
pre-cook, refresh and reheat veggies – giving you really vibrant colour, taste
and texture while relieving the pressure of timing yet more pots and pans on
the big day!</div>
<a href="http://guerillagriller.blogspot.com/2011/11/brussels-sprouts-right-way-to-cook-them.html"><b>How to cook Brussels Sprouts Perfectly</b></a>
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Hope the above is useful to you, and in the meantime, also
hope all your planning, preparing and shopping is going well.</div>Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-4440960854320739439.post-5305174414465001762011-12-04T13:11:00.001+00:002011-12-04T13:16:25.300+00:00Roasted Tomatoes Recipe – Simple and Delicious<style>
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<b>Roasted Tomatoes Recipe – simple and delicious</b></div>
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<br /></div>
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These delicious <b>Roasted Tomatoes</b> are such a simple recipe,
yet have so many uses: serve with roasted meats, as part of a cooked breakfast,
crushed onto toasted crusty bread, part of the ingredients for home-made pizza,
or cold as part of a salad or in a sandwich with a good cheese. They keep well in the fridge for a few
days, so make a big batch and then use cold or reheated as you like.</div>
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<br /></div>
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The tomatoes need to be ripe but still fairly firm: of
course, you will buy good, flavoursome tomatoes, and not the woolly, tasteless
hothouse variety. However, this
<b>Roast Tomato Recipe</b> will work well even if the only tomatoes you have been able
to find are of the mediocre variety: the olive oil, garlic, seasonings and
herbs give punch added to the sweetness and depth of flavour of the
caramelisation effect from the roasting.</div>
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<br /></div>
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Use any size tomatoes you like, adjusting the cooking time
accordingly, but I would still cut them in half even if using little cherry
tomatoes, as we want them to retain some of their shape and texture after
cooking. However, a very good
variation on this recipe is to roast small tomatoes whole: they will burst, and
generally “mush” down to a thick, very flavoursome tomato sauce, for which you
will also find many uses.</div>
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<br /></div>
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<b>Roast Tomato Recipe – Ingredients</b></div>
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<br /></div>
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As many good flavoured, ripe and reasonably firm <b>tomatoes</b> as
you like, cut in half</div>
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<b>Garlic cloves</b>, peeled, quantity to your taste – I would suggest on
clove of garlic for every one or two tomatoes</div>
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Good <b>sea salt</b>, such as Maldon, and plenty of freshly milled
or crushed <b>black pepper</b></div>
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<b>Olive oil</b>, enough to lubricate the pan and get a good
coating onto the tomatoes when shaken around</div>
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<b>Herbs</b>, as available and as you like, fresh where
possible. Basil is good here, as
are Rosemary, Oregano/Marjoram and Bay or a mixture.
That emergency pack of mixed dried herbs you have at the back of your
cupboard will do quite well here too, as the cooking time allows the flavours
to come out and develop.</div>
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<br /></div>
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<b>Roast Tomato Recipe – Method</b></div>
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<br /></div>
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Pre-heat the oven to fairly hot – <b>220C/425F/Gas Mark 7</b>. Put a suitable sized roasting tin or
pan into the oven to pre-heat while you prepare the tomatoes.</div>
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<br /></div>
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Cut the tomatoes in half. Peel the garlic: you have several options here – cut the
garlic into slivers and insert into little slits you make in the tomatoes,
crush the garlic and sprinkle over the tomatoes in the last five minutes or so
of the cooking time (any earlier and crushed garlic will burn at these
temperatures) or as I often do, just peel the garlic and pop them into the pan
whole, which gives a gentle garlicky flavour to the whole dish, and leaves you
with lovely chewy, toffee-like garlic morsels to munch on.</div>
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<br /></div>
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Once the oven and pan are to the required temperature, put
the cut tomatoes in the pan with the garlic (see previous paragraph), the
herbs, the salt and pepper, and a good slug of oil, shaking it all around so
all is well-coated. Put into oven,
and have a look after fifteen minutes.
Depending on the tomatoes you have used, they could be done by now, but
most likely will need further cooking.
Turn the tomatoes as necessary, then return to the oven until done –
probably around twenty five minutes in all.</div>
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<br /></div>
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<b>Cook’s Tip:</b> if the tomatoes are not particularly sweet
(taste one before you start!) you can add a little caster/confectioner’s sugar
along with the herbs and seasonings.</div>
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<br /></div>Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-4440960854320739439.post-85446392156189770122011-11-14T13:53:00.001+00:002011-11-14T13:57:41.317+00:00Brussels Sprouts: The Right Way to Cook Them<style>
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<b>Brussels Sprouts: The Right Way to Cook Them</b></div>
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Firstly, <b>Brussels Sprouts</b> are not just for Christmas: they
are a useful autumn and winter vegetable, and are widely available.<span> </span>Secondly, Brussels Sprouts get a bad
press. Cooked incorrectly, they are limp, soggy and smell of sulphur; hardly
the most attractive addition to any meal.<span>
</span>However, it is very <b>easy to cook Brussels Sprouts the right way</b>, so they
retain bite and develop a delicious nutty flavour.</div>
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<br /></div>
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The method I’m recommending uses the professional chef’s
technique known as “refreshing,” which can also be used in the preparation of
many other vegetables. Not only does it take the hassle out of your timings, as
the main cooking is done well in advance at your convenience, but it also
preserves the colour, flavour and texture of your veg to perfection.</div>
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<br /></div>
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Note that I do the initial cooking of the Brussels Sprouts
(and most of my other vegetables) in UNSALTED water.<span> </span>I prefer to add salt either at the final cooking, at the
table, or not at all.<span> </span>I have done
numerous tests over the years, and believe that the presence or not of salt
makes no difference to the colour.<span>
</span>To get a pleasing saltiness into the vegetable needs so much salt in the
cooking water that it is both wasteful and uneconomical.<span> </span>Far better to add whatever salt you
need later, when it will be far more effective.</div>
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<br /></div>
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<b>Buying Brussels Sprouts: Quantity Guide</b></div>
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<br /></div>
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You will lose around 10 percent of the vegetable in the
trimming, so buy a little more of the raw, unprepared weight than you will need
per portion, which will of course depend on your appetite and what other
vegetables you are serving.</div>
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<br /></div>
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<b>Cooking Brussels Sprouts: Method – Pre-Cooking and
Refreshing</b></div>
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<br /></div>
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<a href="http://2.bp.blogspot.com/-oXXTDzIXV7w/TsEd2M90wGI/AAAAAAAAACI/0y-BtefIcgY/s1600/Brussels+Sprouts+preparing.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="http://2.bp.blogspot.com/-oXXTDzIXV7w/TsEd2M90wGI/AAAAAAAAACI/0y-BtefIcgY/s320/Brussels+Sprouts+preparing.JPG" width="320" /></a></div>
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Cut any stalk away from the sprout, and remove any loose or
discoloured outer leaves.<span> </span>If the
sprouts are large, cut a cross into the stalk end, which will help the heat
penetrate, keeping the cooking time down and therefore leading to a perfectly
cooked and non-soggy sprout.<span> </span>(I
suppose I should say here that some cooks and chefs completely disagree, and
claim that the cut cross is MORE likely to lead to soggy sprouts!)</div>
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<br /></div>
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Bring a large pan of unsalted water to the boil, plunge in
the Brussels, return to the boil then reduce the heat to a busy simmer – the
sprouts should be able to cook fairly quickly, but not so agitated that they
bash about in the water, thus loosening too many of the outer leaves.</div>
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<br /></div>
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After around three minutes (depending on the size of your
sprouts) take one out of the water, cut in half and test for done-ness.<span> </span>The tip of a sharp knife should
penetrate reasonably easily, and/or the Brussels should be cooked through and
piping hot in the middle, but still firm to the bite (al dente).<span> </span>If not ready, continue to cook and test
in two minute cycles until done.</div>
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<br /></div>
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As soon as the Brussels Sprouts are cooked to your liking
(or preferably a fraction undercooked) strain the veg, and run under the tap
until quite cold.<span> </span>This prevents
them from any further cooking due to residual heat, and preserves the maximum
flavour, texture and colour.<span> </span>Cover
and refrigerate until ready to use.</div>
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<br /></div>
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<b>Cooking Brussels Sprouts: Method – Reheating and/or Second
Cooking</b></div>
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<br /></div>
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The two simplest methods to reheat your Brussels Sprouts
(and any other vegetables you have prepared using the pre-cook/refresh method)
are to either plunge them into a large pan of boiling water for a minute or
two, or microwave, moistened with a splash of water and covered in kitchen
film, also for a minute or two, until piping hot.</div>
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<br /></div>
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The method I prefer, which really brings out the nutty
flavour of the sprouts, is only a little more complicated.<span> </span>Put a good knob of butter and a
tablespoon of water, along with a generous seasoning of salt and freshly ground
black pepper onto a medium to high heat.<span>
</span>Once the butter is foaming, but before it begins to brown, tip in the
Sprouts, continuing to shake and agitate the pan so the vegetables are well
coated in the seasoned butter.<span> </span>The
small amount of water generates steam, which helps the Brussels reheat, and
also helps to stop the butter burning.<span>
</span>Serve immediately the Brussels Sprouts develop a few golden brown
patches and produce a wonderful nutty aroma, which takes a couple of minutes.</div>
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<br /></div>
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To really bring out the nuttiness, you can also add a few
pinches of flaked almonds to the pan – be very careful not to let them burn.</div>
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<br /></div>
<span style="font-family: Times; font-size: 12pt;">If you
were put off Brussels Sprouts in the past from them being overcooked, flabby
and sulphurous, I hope this method will convince you to give them another try,
and discover just how delicious these mini-cabbages really are.<span> </span>Like I said in the introduction,
Brussels Sprouts are not just for Christmas (although they will certainly accompany
my turkey) and are a tasty winter vegetable for so many meals.</span>Unknownnoreply@blogger.com1tag:blogger.com,1999:blog-4440960854320739439.post-59462432093898359952011-10-29T19:34:00.000+01:002011-10-29T19:34:05.072+01:00Fish Head Stew – Economy Recipe<style>
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<b>Fish Head Stew – Economy Recipe</b></div>
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<br /></div>
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There are so many reasons why I include this recipe for<b> Fish
Head Stew</b>, even though I realise that the title alone may make some readers
recoil in horror.<span> </span>Stick with me
though, and I’ll explain why <b>Fish Head Stew</b>, and the right kind of <b>Economy
Recipes</b> are a good thing, whatever your budget.</div>
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<br /></div>
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First of all, though, let’s get one thing straight: I’m not
asking you to go rootling around in bins for rotten old bits of fish that the
cat wouldn’t look at.<span> </span>We are going
to use very fresh, perfectly good fish here; just some of the bits that would
often be cut away and discarded.</div>
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<br /></div>
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Although the main thrust of The Guerilla Griller has always
been to encourage new, inexperienced and nervous cooks into the kitchen, my
secondary agenda is that good food need not, in fact most often should not, be
expensive.<span> </span></div>
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<br /></div>
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This recipe is indeed all about buying (or saving, or
reusing, or begging) the good cuts or bits of the fish (and the beast and the
veg patch for that matter) that do not achieve premium prices at the market,
but are none the worse for that – we are looking for the undiscovered gems, if
you like; the perfectly good ingredients that would otherwise be thrown away,
or at least sold very cheaply.</div>
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<br /></div>
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This recipe for <b>Fish Head Stew</b> works, and is delicious if
you follow the ingredient list and method, but that’s not really the point.<span> </span>By all means go to the fishmonger, or a
fisherman friend if you have one, and see if they have a Conger head and tail,
as I did.<span> </span>If not, see if they have
any other suitable large fish heads, or ask them to save them for you when next
they are filleting or cutting steaks.<span>
</span>Or buy a nice whole fish or two for another recipe and keep the head(s)
and tail(s) for this one.</div>
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<br /></div>
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And, forgive me for banging the drum one more time: it’s not
even necessarily a fish recipe.<span>
</span>Use the same principles for anything else that may either be sold very
cheaply or even thrown away but that with the right cooking could give you a
good meal.</div>
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<br /></div>
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I used Conger Eel here, but you could use other large, meaty
fish, preferably cut so there is a good “collar” or “shoulder” of meat.<span> </span>As I know some of you will live in
parts of the world where “large” could mean you couldn’t fit it into your car
to get it home, let alone fit it into your pot, as a rough guide, I’m talking a
head and neck around the size of a man’s clenched fist and wrist.<span> </span>Rather than list species, any off-cut
with a decent amount of meat left on will do – but do make sure to descale the
fish if necessary.<span> </span>As I have no
idea what you’re going to use, timings are of course approximate.</div>
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<br /></div>
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The recipe feeds two, but multiply/adapt to your needs, and
the size of the fish heads you have found.<span> </span>There is not much meat (if any) on the part of the Conger
tail that is usually off-cut, but it will add flavour to the stewing juices as
they develop.</div>
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<br /></div>
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<b>Fish Head Stew recipe: Ingredients</b></div>
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<br /></div>
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One or two <b>Conger Eel</b> Head(s) and Tail(s)</div>
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Two or three medium <b>carrots</b>, peeled and sliced into chunky
rounds</div>
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One medium <b>leek</b>, cleaned and cut into rounds as carrots,
discarding the toughest part of the green end</div>
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Four plump cloves of <b>garlic</b>, peeled but otherwise whole</div>
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Enough <b>hot stock</b> to cover the veg (fresh veg or fish stock
if you can, but a dissolved cube or bouillon powder will do if that’s all you
have)</div>
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A pinch or two of <b>mixed dried herbs </b>or<b> fresh herbs</b> of your choice<b><br /></b></div>
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A small splash (about a tablespoon) of <b>oil</b></div>
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Plenty of <b>salt and freshly ground black pepper</b></div>
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<br /></div>
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<b>Fish Head Stew recipe: Method</b></div>
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<br /></div>
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Heat the oil in a large pot and fry the prepared veg for a
few minutes until they begin to take on a little colour, adding the garlic last
so it doesn’t burn.<span> </span>Add the stock,
bring back to the boil, then reduce to a simmer.<span> </span>Add the herbs, and stir well.<span> </span>Place the fish head(s) and tail(s) onto the veg and cover
the pan with a lid.<span> </span>After ten
minutes, turn the fish upside down.<span>
</span>The fish and the vegetables should be ready in another ten minutes.</div>
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<br /></div>
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Double-check that the flesh is cooked right through: if not,
cook for a little longer.</div>
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<br /></div>
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When the fish is ready, you have the choice to plonk the
head on the plate, surrounded by the veg and its juices, and hack away at it at
the table with your knife and fork, which will be very primally satisfying, if
a little messy.<span> </span>You can be a
little more refined and carve away the meat from the head on your chopping
board.<span> </span>Check all round the head
for meaty bits; some fish have really worthwhile “cheeks” and other pockets of
flesh that you don’t want to miss.</div>
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<br /></div>
<span style="font-family: Times; font-size: 12pt;">I hope
you get over any squeamishness you may have about<b> Fish Head Stew</b> (it’s looking
back at me!) and realise that it is simply a very cheap (even free) way of
getting some very tasty fish onto your plate.</span>Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-4440960854320739439.post-7588467800347134152011-10-27T17:58:00.000+01:002011-10-27T17:58:18.842+01:00Salmon and Broccoli Bake Recipe<style>
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<b>Salmon and Broccoli Bake Recipe</b></div>
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<br /></div>
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This Salmon and Broccoli Bake recipe is delicious and very
easy, although the preparation takes a while, as you have to pre-cook the
salmon and broccoli and make a cheese sauce.<span> </span>The results are worth it, though, as you can do the prep and
assemble the bake way ahead of time (even a day or two before) and then have it
all ready to pop in the oven when you need it.</div>
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<br /></div>
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I have given the ingredients for one person, so just
multiply as required.<span> </span>Use any
suitable oven-proof dish whether metal, heatproof glass or ceramic.</div>
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<br /></div>
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Fish can lose 10-20% of its raw weight when cooked, so take
this into account when buying your ingredients.</div>
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<br /></div>
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You can use left-over cooked salmon for this recipe, or
simply cube skinned and boned raw salmon, and poach in simmering water for five
to ten minutes until cooked through.<span>
</span>To pre-cook the broccoli, cut into small bite-sized florets and put into
boiling water for three to four minutes.<span>
</span>As soon as it is al dente (cooked, but still with a bite) run under the cold
tap to preserve the colour and to stop any further cooking from residual heat.</div>
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</div>
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<b>Salmon and Broccoli Bake Recipe: Ingredients for one person
– multiply as required</b></div>
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<br /></div>
<div class="MsoNormal">
4oz/115g <b>cooked salmon</b> (see above) all skin and bone
removed.</div>
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4oz/115g <b>cooked, cold broccoli florets</b> (see above)</div>
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<br /></div>
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<b>For the Cheese Sauce:</b></div>
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half ounce/15g <b>butter</b></div>
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half ounce/15g <b>plain/general purpose flour</b></div>
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half pint/290ml <b>milk</b></div>
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2-3oz/55-85g full flavour <b>grated cheese</b> (such as cheddar,
gruyere, parmesan or a mixture) to taste</div>
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<b>salt and white pepper</b> to taste</div>
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<br /></div>
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<b>To sprinkle on top before baking:</b></div>
<div class="MsoNormal">
1-2oz/30-55g of <b>dry breadcrumbs or pinhead oats</b></div>
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finely chopped fresh <b>parsley</b> – quantity to your taste</div>
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a little more <b>grated cheese </b>– quantity to your taste</div>
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<br /></div>
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<b>Salmon and Broccoli Bake Recipe: Method</b></div>
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<br /></div>
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Cook salmon and broccoli as in introduction, or use
leftovers.</div>
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<br /></div>
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<b>To make the cheese sauce:</b> (in-depth <a href="http://guerillagriller.blogspot.com/2010/11/easy-white-sauce-and-bechamel-sauce.html">white sauce recipe and method</a> here)</div>
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Either in a microwave, double boiler or heavy non-stick pan,
melt the butter and flour together, and cook over a gentle heat for a couple of
minutes, stirring occasionally until the butter and flour look almost dry and a
little like breadcrumbs.<span> </span>Add about
a third of the milk, stir or whisk well to remove any lumps, and continue to
cook for a few minutes longer.<span>
</span>When smooth, whisk in the rest of the milk, and continue to cook until
thickened – this may take twenty minutes or longer, depending on your chosen
method.</div>
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<br /></div>
<div class="MsoNormal">
Remove from the heat, and add the grated cheese, stirring
until it has melted into the sauce.<span>
</span>Add the pepper, and if necessary salt (cheese can be quite salty) and
whisk well.</div>
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<br /></div>
<div class="MsoNormal">
Break up the salmon a little (not too finely) and mix with
the broccoli florets in your chosen baking dish.<span> </span>Cover with the cheese sauce, leaving little islands of broccoli
poking out if you are feeling artistic.<span>
</span>Sprinkle over the breadcrumbs/pinhead oats, a little more grated cheese
to your taste (don’t swamp it) and a pinch or two of the chopped parsley.</div>
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<br /></div>
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You can now store this in the refrigerator for use in the
next day or two, or cook right away.</div>
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<br /></div>
<div class="MsoNormal">
Put in a medium oven <b>180C/350F/Gas Mark 4</b> for twenty five
minutes or so.<span> </span>Test the middle
with a temperature probe or skewer to make sure it is thoroughly heated through
and piping hot.<span> </span>If you wish, place
under a hot grill for a minute or two to brown the top.</div>
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<br /></div>
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<br /></div>Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-4440960854320739439.post-36534854940711251362011-10-15T13:33:00.000+01:002011-10-15T13:33:02.648+01:00Bacon and Avocado Omelette Recipe<style>
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<b>Bacon and Avocado Omelette Recipe</b></div>
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<br /></div>
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This Bacon and Avocado Omelette recipe is one of those great
flavour and texture combinations that really work: we know how eggs and bacon
compliment each other, and here the creamy avocado chunks add another
dimension.<span> </span>As usual, I’m going to
emphasise the quality (and morality) issue – use free range eggs and proper
dry-cured bacon from pigs that have been outside-reared.<span> </span>If your grocer/butcher/supermarket
can’t assure you of this, spend your money elsewhere.<span> </span>Make sure the avocado is ripe, but not over-ripe.<span> </span>You want it to (just) be able to hold
its shape when you cut it into chunks and cook it.</div>
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<br /></div>
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How to prepare the avocado: cut down to the stone with a
sharp knife, then run it around lengthways until you have “completed the circle”
and can lever the avocado apart.<span>
</span>The stone will almost always remain attached to one half.<span> </span>Gently cut a little way into the stone
with your knife, and then you should be able to remove it with a twisting
action.<span> </span>Take care removing the
stone from the knife; avocados are slippery. Now make six to eight cuts through
the flesh right down to, but not through, the skin.<span> </span>Make another six to eight cuts at ninety degrees to the
first; you should now have a sort of diamond pattern.<span> </span>Turn the skin inside out, and you will be able to easily
remove the avocado chunks.<span> </span>If you
are not using them immediately, put in a bowl with some lemon juice to stop
them turning brown.</div>
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<br /></div>
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<b>Bacon and Avocado Omelette Recipe: Ingredients</b></div>
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<br /></div>
<div class="MsoNormal">
Two rashers of your favourite <b>bacon</b> (I use unsmoked streaky)
cut into dice or small strips.</div>
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Two to three <b>free-range eggs</b>, depending on their size and
your appetite, beaten</div>
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Half an <b>avocado</b>, in small chunks as above</div>
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<b>Salt</b> and freshly ground <b>black pepper</b></div>
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A little <b>oil</b></div>
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A little <b>butter</b> (optional)</div>
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<br /></div>
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<b>Bacon and Avocado Omelette Recipe: Method</b></div>
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<br /></div>
<div class="MsoNormal">
Heat a heavy based non-stick pan, and add a little oil.<span> </span>Put in the bacon pieces, and cook for
three to five minutes until the bacon fat is running and the pieces are turning
golden brown.<span> </span>Add the avocado
pieces to the pan, and continue to cook for a minute or two, stirring as
necessary – adding a little butter at this stage will help the colour and add
even more richness.<span> </span>Season the
beaten egg with salt and pepper, then add the eggs to the pan.<span> </span>Turn the eggs with a fork until the
ingredients are well amalgamated.<span>
</span>When the omelette is firm enough, fold it in half.<span> </span>If you like your omelettes very moist,
turn out now onto a warmed plate and serve, otherwise continue to cook
(flipping over after a minute or so) until it is done to your liking.</div>
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<br /></div>
<span style="font-family: Times; font-size: 12pt;">The Bacon
and Avocado Omelette can be served as a breakfast, lunch or supper dish, with
the accompaniments of your choice.</span>Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-4440960854320739439.post-70873572163998439572011-10-09T10:47:00.002+01:002011-10-09T10:52:34.894+01:00Pan-Fried Courgette or Zucchini<style>
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<b>Pan-Fried Courgette or Zucchini</b></div>
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<br /></div>
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I don’t know why we Brits call them courgettes while the
rest of the world calls them zucchini, but there you are. Either way, and by either name, I never
used to be much of a fan; I found them bland and uninteresting. Steamed or boiled, they are watery and
insipid, and I only ever used them, reluctantly, as a kind of bulking
vegetable, in pasta sauces and ratatouille. And then I came found this method; cooked this way, they have
become one of my favourite vegetables.
So, here’s how to cook the perfect pan-fried zucchini, or courgette.</div>
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<br /></div>
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The essence of the dish is to fry very slowly, so that much
of the wateriness is cooked out, and so that the courgette/zucchini can absorb
the buttery, garlicky flavours while gently developing golden, caramelized
patches.</div>
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<br /></div>
<div class="MsoNormal">
You will need a frying pan wide enough to accommodate all
the courgette slices in one layer.</div>
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<br /></div>
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<b>Pan-Fried Courgette or Zucchini: ingredients</b></div>
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<br /></div>
<div class="MsoNormal">
Two or three <b>Courgettes or Zucchini</b>, unpeeled, sliced into
rings about the thickness of a typical biscuit or cookie.</div>
<div class="MsoNormal">
Enough <b>olive oil</b> to coat the bottom of the pan, with some
more in reserve.</div>
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<b>Butter</b>, a tablespoon or so</div>
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One to three cloves of <b>garlic</b>, depending on size and your
own taste, peeled and crushed</div>
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<b>Salt</b> and freshly ground <b>black pepper</b></div>
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A tablespoon or so of finely chopped <b>fresh herbs</b> of your
choice: tarragon, thyme or basil suggest themselves here.</div>
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<br /></div>
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<b>Pan Fried Courgette or Zucchini: method</b></div>
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<br /></div>
<div class="MsoNormal">
Put the pan onto a gentle heat, add the oil. Once the oil has heated through, add
the courgette/zucchini slices in one layer. Turn from time to time, adding a little more oil if
necessary, until the vegetable has begun to soften; this may take twenty
minutes to half an hour. Now add
the butter, the garlic, the herbs and the salt and pepper. Continue to cook for another ten to
fifteen minutes until the courgette/zucchini is really soft and almost falling
apart. Juggle the heat if
necessary so that golden, toasty, patches develop, but take care not to let the
butter or garlic burn.</div>
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<br /></div>
<span style="font-family: Times; font-size: 12pt;">Serve
as a side dish, or on toast, or cold as a dip.</span>
Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-4440960854320739439.post-12198742217548591072011-10-01T14:09:00.000+01:002011-10-01T14:09:13.206+01:00Home-Made Meatballs with Sweetcorn Recipe<style>
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<b>Home-Made Meatballs with Sweetcorn Recipe</b></div>
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<br /></div>
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I’ve given a home-made meatballs recipe before, with
emphasis on the <a href="http://guerillagriller.blogspot.com/2011/03/easy-meatballs-or-kofte-how-to-make.html">Greek/Turkish Kofte style</a>. This one is slightly different – more general, if you like,
to be adapted to pretty much any kind of meat or fish you wish to use. There were two inspirations for this
post, the first involving a kind of “guilty pleasure” revisiting of a favourite
store-cupboard standby of my youth, which then reminded me of the kitchen concoctions
of an old friend, of which more below.</div>
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<br /></div>
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I love to cook: I wouldn’t waste my or your time with this
blog if I didn’t. However, I will
admit that sometimes I am too busy, or just too lazy to cook “properly” and,
like any normal human being, will turn to the take-away or convenience
foods. Not so long ago, I was on
my way home. It was late, and I
was hungry, and the only food shop open was the little metro supermarket. I walked round, fairly uninspired, until
my eye fell on the tins of meatballs.
I used to love these as a kid, so I paid up, took them home, and had
them on my plate ten minutes later.
Frankly, they weren’t very good, and I knew that I could do better. One good thing came from the meal, though:
I had no convenient veg other than a small tin of sweetcorn kernels. I tipped these in with the meatballs,
and, although the meatballs themselves were poor, the combination of flavour
and texture was promising.</div>
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<br /></div>
<div class="MsoNormal">
It was this late-night combination of tins that reminded me
of my old friend Tim’s culinary exploits.
We were in a band together, and as he lived quite some distance away, he
would often stay over at my place after rehearsals or gigs, and he always came
prepared to feed himself – always with three random tins in his bag. One would be some kind of meat, such as
frankfurters, meatballs or corned beef; one would be beans of some kind, and
the third usually small potatoes.
All would be tipped into a pan, heated until ready, then wolfed
down. We came to call it Timmie’s
Bean Bake, and Tim himself got a new nickname as “The Kennomeat Kid” (for those
not from the UK, Kennomeat was a well-known brand of tinned dog food).</div>
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<br /></div>
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I am pleased to say that I have generally long moved on
from the days of eating out of tins, and these meatballs are much better than anything you can buy in a
can. They freeze well, so you can
make up a big batch, and never need to open a tin again.</div>
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<br /></div>
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Meat-wise, you can use any meat (or fish) you like, and
leftovers are fine. However, just
as with <a href="http://guerillagriller.blogspot.com/2011/09/home-made-burger-recipes.html">home-made burgers</a>, I think it is a mistake to use meat that is too
lean; a little fat helps to lubricate the meatballs, and to keep them
flavoursome. If you are using
leaner meats such as chicken, turkey or rabbit, for example, then add around
ten percent by quantity of minced/ground belly pork or streaky bacon.</div>
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<br /></div>
<div class="MsoNormal">
Do season well with salt and pepper, and use whatever herbs
you like. You can use breadcrumbs
or bread paste, as in the kofte recipe if you like, but I have omitted them
here to give a firmer, denser, more “chewy” texture.</div>
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<br /></div>
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Nothing beats fresh corn straight off the cob, but I think
that sweetcorn does work fairly well when canned or frozen, and is a useful
store-cupboard staple.</div>
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<br /></div>
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<b>Home-Made Meatballs with Sweetcorn Recipe: Ingredients</b></div>
<div class="MsoNormal">
<br /></div>
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1lb/450g <b>minced/ground meat</b> – either raw, or leftover cooked
meat</div>
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4oz/115g <b>sweetcorn kernels</b>, stripped from the cob, from a
tin, or defrosted from frozen</div>
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1 small <b>egg</b>, beaten (you may not need all of it)</div>
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Finely chopped <b>herbs</b> to suit the meat and your own personal
taste</div>
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Plenty of <b>salt and pepper</b></div>
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<br /></div>
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A little plain/general purpose <b>flour</b> for dusting</div>
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A little <b>oil </b>for shallow frying</div>
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<br /></div>
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<b>Home-Made Meatballs with Sweetcorn Recipe: Method</b></div>
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<br /></div>
<div class="MsoNormal">
Using your hands, combine all the ingredients thoroughly in
a big bowl – use just enough of the egg to bring it all together; you may not
need it all. Dust some flour onto
your work surface, flour your hands, and divide the mix into around sixteen
pieces, rolling them into walnut-sized balls.</div>
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<br /></div>
<div class="MsoNormal">
Gently fry the meatballs, turning until golden brown and
cooked through – ten to fifteen minutes.</div>
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<br /></div>
<span style="font-family: Times; font-size: 12pt;">They
can be served in so many ways, either plain or with a sauce or gravy; in a
sandwich, or with pasta, potatoes, rice, or with a salad. These home made meatballs with sweetcorn are pretty good cold, too.</span>
Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-4440960854320739439.post-42189491171829349012011-09-26T18:08:00.000+01:002011-12-04T13:25:52.230+00:00French Press or Cafetiere Coffee: Best Method<br />
<div class="MsoNormal">
<b>The Best Way to Make Coffee in a French Press or Cafetiere</b></div>
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<br /></div>
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The French Press, also known as a Cafetiere, Coffee Press,
Coffee Plunger etc is a very popular way to make coffee, both at home and in
restaurants and cafes. Trouble is,
most people use it incorrectly, and not just the amateurs: the last pack of
ground coffee I bought had the standard, but unsatisfactory, method printed on the
side.</div>
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<br /></div>
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<b>Real Coffee versus Instant Coffee </b></div>
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<br /></div>
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I, too, used to get it wrong. I love “real” coffee, and any freshly made coffee is vastly
superior to instant (which, in my view, is not really coffee at all). Not having the space or the disposable
income for one of the fancy professional espresso machines, my favourite ways
of making coffee were in a stove-top moka machine, or in a filter. My Cafetiere came a distant third, yet
got a fair amount of use because it’s quick, convenient, and pretty easy to
clean. Despite its advantages, I
was always vaguely disappointed with the result; it was somehow missing the
fresh, clean bite of good coffee.
Although the press kept almost all the grounds from my cup, the coffee
still tasted a little flat and muddy.</div>
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<br /></div>
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Around a year ago, I was doing a little research into
coffee, with a vague plan to blog about it, when I came across a method of
using a coffee press that was just a little different to the usual. Intrigued, I tried it, and Voila! Pretty good coffee.</div>
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<br /></div>
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So you ask – what’s the secret? Surely, you boil water, put some scoops of ground coffee in
the press, pour the water, let it brew, plunge the filter, pour the
coffee. Apart from variables such
as the blend and grind of the coffee (which, after all, is down to personal
preference) what is there to change?</div>
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<br /></div>
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<b>The Secret of Making the Best Coffee in a French Press or Cafetiere </b></div>
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<br /></div>
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The simple answer is that you don’t brew the coffee. Pour on boiling water, and plunge
immediately. Why? Because unlike tea, coffee doesn’t need
to brew – it releases its flavours and aromatic oils as soon as the boiling
water hits it. Let it hang around,
and secondary, less desirable flavour develop – that slightly flat, muddy taste
I was talking about earlier. This
is why the very best coffee is made in those “out of reach for the home budget”
professional espresso machines – they pump steamingly hot water at high
pressure right through the grounds, taking all the good stuff with them, and
none of the bad. The home versions
usually can’t cut it, being unable to develop enough pressure, hence my use of
the moka, filter or French Press.</div>
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<br /></div>
<div class="MsoNormal">
So now you know not to let it brew, you’re hopefully off to
try the method and see what you think.
First, here’s some more tips for getting the best out of your
Cafetiere/French Press/Coffee Plunger.</div>
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<br /></div>
<div class="MsoNormal">
<b>Coffee-Making Tips for French Press or Cafetiere</b></div>
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<br /></div>
<br />
<ul>
<li>Empty the kettle of all dregs, fill with the required amount
of freshly drawn water, put on to boil – this ensures that the water is
oxygenated, and gives the best result.</li>
</ul>
<br />
<ul>
<li>Meanwhile, make sure the French Press is scrupulously clean,
then rinse it with hot water (from the tap, or half-boiled kettle) just in the
way you’d “warm the pot” for making tea.</li>
</ul>
<br />
<ul>
<li>Measure in your coffee – everyone’s taste is different, but
for the record I use three heaped dessertspoons of medium fine ground Italian
blend, for enough coffee to fill a typical mug.</li>
</ul>
<br />
<ul>
<li>At the instant the water boils (keeping the oxygen), pour it
into the Cafetiere/French Press, swirl the jug so the coffee grounds are well-distributed, then plunge immediately, and pour into your cup or mug right
away. If the plunger "sticks" on the way down, don't force it, or you will most likely get boiling coffee up your arm! Instead, just withdraw the plunger a little way, then continue to plunge.</li>
</ul>
<br />
<ul>
</ul>
<br />
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<br /></div>
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Try it, and see what you think. I am convinced that the above “no brew” method produces better
coffee – and, hey, it’s as quick as using instant “coffee” (which is really coffee at all, remember?).</div>Unknownnoreply@blogger.com3tag:blogger.com,1999:blog-4440960854320739439.post-49886165544076947982011-09-24T14:24:00.000+01:002011-09-24T14:24:05.523+01:00Chicken Casserole Recipe: Easy and Inexpensive<style>
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<b>Chicken Casserole Recipe: Easy and Inexpensive</b></div>
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<br /></div>
<div class="MsoNormal">
The weather is turning Autumnal here in the British Isles;
we’re still getting some sunny days, but the winds are picking up and the rainy
spells increasing.<span> </span>This is the
time of year when my thoughts start turning to warming stews and similar, and
this <b>Easy Chicken Casserole</b> is a typical example of the dishes I want to cook now:
it is still quite light, but the flavours are deep and the warmth gets into
your bones on a chilly evening.</div>
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<br /></div>
<div class="MsoNormal">
It is also a good example of how you can use the cheaper
cuts of good meat to make a very economical dish: I am, as always, asking you
to use free-range chicken here, but by using the thighs you get all the taste
and flavour without busting the wallet.<span>
</span>In fact, you should get four to six tasty and satisfying free-range
thighs for less than the price of a rubbery broiler house bird.<span> </span>Better for your wallet, better for your
tummy and taste buds, and better for your moral conscience.</div>
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<br /></div>
<div class="MsoNormal">
Similarly, I have also asked you to use proper dry-cured
bacon: you do not want to use the vacuum packed, brine-pumped stuff soaked in
artificial chemical smoke flavourings – a little of the real stuff goes a lot
further than the flabby imitation, thus again giving you better quality and
saving you money.<span> </span>I have said two
to four rashers, or the equivalent in lardons, to depend on how much bacony,
smoky taste you prefer.</div>
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<br /></div>
<div class="MsoNormal">
The theme of <b>The Guerilla Griller</b> since the start has been
to encourage kitchen beginners and the less confident or experienced cook, and,
as long as you follow the simple steps given below you will find this a very
easy, as well as extremely tasty, chicken recipe.</div>
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<br /></div>
<div class="MsoNormal">
Notice I’m not giving precise weights and measurements here:
if you’re a beginner, you may think you want closer guidance, but this kind of
recipe is not like that.<span> </span>How big
are the chicken thighs?<span> </span>Maybe the
greengrocer has only monster onions and baby leeks and carrots.<span> </span>Learn to think on your feet while at
the shops, as well as at your chopping board.<span> </span>Generally, if a recipe has called for four oz of diced
carrot and my carrot produces five oz, well, it’s all going to go in the pot –
after all, what am I going to otherwise do with an ounce of diced carrot?</div>
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<br /></div>
<div class="MsoNormal">
Depending on the size of the available thighs, and the size
of your appetite, you may want one or two per adult – I’ve given quantities for
four thighs, but this is a very forgiving recipe, and the proportions of
the<span> </span>ingredients are completely
adaptable to availability and your own tastes. The method here is more important
to the finished result than exact proportions.</div>
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<br /></div>
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<br /></div>
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<b>Easy Chicken Casserole: Ingredients</b></div>
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<br /></div>
<div class="MsoNormal">
Four plump <b>free-range chicken thighs</b></div>
<div class="MsoNormal">
Two to four rashers of <b>dry-cured smoked streaky bacon</b> or
pancetta (Italian smoked bacon), any gristly bits removed, sliced into thinnish
strips, or two to four oz/55 to 115g smoked lardons (diced bacon)</div>
<div class="MsoNormal">
One small to medium <b>leek</b>, rinsed well of grit, sliced into
thin rings, discarding the tougher part of the green end</div>
<div class="MsoNormal">
One small to medium <b>onion</b>, peeled, halved from stalk end to
root, then sliced into semicircles to a similar width as the leeks</div>
<div class="MsoNormal">
One or two <b>carrots</b>, peeled and cut into small dice or batons
as you prefer</div>
<div class="MsoNormal">
Four cloves of <b>garlic</b>, peeled and sliced in half</div>
<div class="MsoNormal">
Two <b>bay leaves</b> and two sprigs of <b>fresh thyme</b> if you have
them, or a couple of pinches of dried mixed herbs if that’s all you’ve got in
the cupboard</div>
<div class="MsoNormal">
Approximately half a pint/290ml/10fluid oz of <b>chicken or
vegetable stock</b>, preferably fresh and home made, but good quality cubes or
powder if you must, dissolved in boiling water to the above quantity</div>
<div class="MsoNormal">
Enough <b>white wine or vermouth</b> (say half a glass) to deglaze
the pan (see method)</div>
<div class="MsoNormal">
<b>Salt</b> and freshly ground <b>black pepper</b> to your taste</div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
A tablespoon or so of <b>oil</b> for the initial frying</div>
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<br /></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
<b>Easy Chicken Casserole: Method</b></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
Put a large, deep saucepan or similar (I use a cast iron
pot) onto a medium to high heat on the stove top, and put in the diced
bacon.<span> </span>Stir frequently, until it
is starting to go golden and some of its fat released: you may or may not have
had to add a splash of the oil to help it along.<span> Adjust the heat as necessary if everything seems to be happening too quickly. </span>Remove the bacon with a slotted spoon and reserve, leaving
the bacon fat in the pan.<span> </span>Add the
oil, then put the chicken thighs in the pan.<span> </span>Again, adjust the heat in you need to.<span> </span>Using tongs, turn from time to time until the skin is golden
brown – this will take around five to eight minutes, as we are not trying to cook the
chicken here, just colour it and to get some of the lovely caramelisation
flavours going.<span> </span>Remove the chicken
from the pan, and put to one side with the bacon.</div>
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<br /></div>
<div class="MsoNormal">
Now add the vegetables, including the garlic, to the pan and
allow them to soften a little and begin to go golden in the bacon and chicken
flavoured oil – stir frequently.<span> </span>Remember, we are looking for golden brown colouration, not black!</div>
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<br /></div>
<div class="MsoNormal">
Once the veggies have cooked for five minutes or so, tip in
the glass of wine or vermouth (or plain water or some of the stock, if you
don’t like or don’t have the booze handy) and quickly stir up any of the
flavoursome crusty bits from the bottom of the pan.<span> </span>Before it quite boils dry, add the rest of the stock and the
bacon pieces – the liquid should just cover the vegetables; add a little
boiling water if needed.<span> </span>Add the
herbs and salt and pepper, stir well, taste for seasoning and adjust if
necessary.<span> Bring back to the boil, </span>add the chicken to the
pan, cover with a lid, and bring the heat down to a gentle simmer.</div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
After about eight minutes, give the vegetables a good stir,
and turn the chicken so that the side that was in the liquid is now on
top.<span> </span>After another eight
minutes, check the chicken for done-ness – either use a temperature probe
thermometer to make sure the internal temperature at the thickest part is at
least 75C/170F, or poke a skewer in and make sure that after ten seconds the
tip is too hot to touch to your lip and/or the chicken juices run clear.<span> </span>If the chicken is not cooked through,
then pop back into the pan and check again every couple of minutes until it is
ready.</div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
The point of that last paragraph is that you have to make
sure that chicken is cooked to a safe temperature, but only just – don’t
overcook it.<span> </span>It is a fallacy that
meat cooked in stock will remain moist – not so: the juices from the meat are
drawn out into the cooking liquids.</div>
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As soon as you are happy that the chicken is cooked through,
remove it from the casserole to rest: cover with a (warmed) bowl or kitchen
foil, and cover this with a cloth or towel to keep warm -<span> </span>you will get a juicier, more tender
result by doing this, and five minutes will do the trick on these cuts.</div>
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While the chicken is resting, check the rest of the
casserole – if you think it is too liquid, (the vegetables will have released
some of their own moisture) then bring to the boil, and allow to reduce.<span> </span>Check for seasoning, then serve onto
suitable plates or bowls, resting the chicken on top.</div>
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You may wish to cook some fresh veggies, such as broccoli or
cauliflower, to go on the side, and serve with the carb of your choice: spuds
done any way you like, noodles, rice or just chunks of crusty bread to mop up
the juices.</div>
Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-4440960854320739439.post-22663765588646385042011-09-21T17:40:00.000+01:002011-09-21T17:40:44.630+01:00The Ploughman’s Lunch: Recipe<br />
<b>The Ploughman’s Lunch</b> as the term for what is essentially a meal of bread and cheese is not as ancient as many think. It was, in fact, coined by the Milk Marketing Board in Britain in the 1960’s as a promotional device to boost the sales of cheese, in which is was very successful. So, although the name conjures up bucolic images of a weatherbeaten ploughman letting his horse graze while he sits on a tree stump munching his lunch, washed down, no doubt, with a mug of ale or cider, the term is less than fifty years old.<br />
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Of course, people have been eating meals of bread and cheese since their invention, but the original Ploughman’s Lunch has a few “traditional” accompaniments and garnishes, and as a pub lunch throughout Britain today you will find many variations on the theme. Some Ploughman’s Lunches will be wonderful, some will be dire, and sadly too many will just be mediocre.<br />
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I wrote about how even a simple sandwich can be raised to the sublime in my first ever post as The Guerrilla Griller, “The Cheese Sandwich Concept” which you can read <a href="http://guerillagriller.blogspot.com/2010/11/cheese-sandwich-concept.html%20%20">here</a>. The same rules apply for your Ploughman’s Lunch: only use the really good ingredients (which does not have to mean the most expensive) – good bread, good cheese etc. Don’t buy plastic cheese and fluffy supermarket sliced bread: they aren’t saving you money, they’re ripping you off.<br />
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<b>Ploughman’s Lunch: Recipe</b><br />
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(I find it a little odd calling it a recipe, as it’s more an assembly on a plate, but here’s the “proper” selection.)<br />
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<b>Good Bread</b> – a chunk of crusty baguette or good bakers bread<br />
<b>Butter</b> (not gunky spread, and don’t pre-butter the bread)<br />
<b>Good Cheese</b> – Cheddar, Caerphilly, Cheshire, Stilton, or a favourite local cheese from your part of the world. One, or no more than two, varieties on your plate – it’s not supposed to be a cheese board. Break or cut the cheese into good chunks, not measly slices.<br />
<b>Pickled Onions</b> – only if you can get really good, tangy, crisp ones<br />
<b>Other Pickle</b> – a dab on the side of the plate, or a couple of spoonfuls in a ramekin or similar. Any pickle you really enjoy, such as sweet pickle, piccalilli, pickled walnuts: whatever tickles your appetite.<br />
A good crisp <b>Apple</b><br />
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<b>Optional Additions:</b> (Use some, not all of these, or you’re basically making a cheese salad, which is fine if that’s what you fancy eating today, but won’t strictly be a Ploughman’s Lunch)<br />
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A <b>tomato</b> or two, quartered. A <b>spring onion/scallion</b>, or a few thin slices of raw <b>onion</b>. A stick of <b>celery</b>, sliced if you like. Perhaps a few leaves of crisp <b>lettuce</b>.<br />
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<b>Ploughman’s Lunch: Method</b><br />
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To be a true Ploughman’s Lunch, it should all be piled (sorry, attractively arranged) on one large plate per person. If you’re eating in company, I don’t think anyone would really mind if you put the bits in the middle of the table and let everyone help themselves, but it’s not (ahem) “traditional”.<br />
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<b>Variations on The Ploughman’s Lunch</b><br />
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As noted in the first paragraph, Ploughman’s Lunch was originally a marketing device for cheese, but travel the length and breadth of Britain, visiting many pubs as you go (good idea) and you will find Sausage Ploughman’s, Ham Ploughman’s, Roast Beef Ploughman’s, and somewhere probably a Chicken Tikka Masala Ploughman’s Lunch too.
As long as you stick to the only truly important rule, which is to use really good ingredients, you’ll have a great meal. And Ploughman’s Lunch doesn’t have to just be for lunch – I’ve had Ploughman’s Breakfast, Ploughman’s Supper and Ploughman’s Midnight Snack before now.
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