Parmesan Parsnips

We usually have these with Christmas Dinner, delicious and they can be prepared beforehand to cut down on the fuss on the day.

2.5 lbs parsnips

6 oz plain flour

2 oz parmesan, freshly grated

salt and freshly ground black pepper

Sunflower oil

knob of butter

1. Mix together the parmesan, flour, salt and pepper in a mixing bowl.
2. Peel and halve the parsnips then quarter them lengthways then cut each quater into smallish chunks. Cut out any woody centres.
3. Put the parsnips into a saucepan with enough boiling water to cover them and add salt. Parboil them for 3 minutes while you get a large kitchen tray ready.
4. As soon as they are ready drain in a colander and drop them, while still steaming, into the flour and parmesan mixture making sure each chunk gets thoroughly coated with the mixture. (N.B. Make sure they are steaming at this stage as this is the easiest way to get them covered with the mixture.) Then transfer them to the tray.
5. Heat the oil in the oven and roast them above the roasting turkey/meat for 20 minutes then turn them over and continue to roast for a further 15-20 minutes.
   

Comments:-

After Stage 4 has been completed they can be prepared ahead, storing in the fridge for about 24 hours. Alternatively they can be frozen at this stage. Make sure they are fully defrosted before being put in the oven.The recipe states that sweet potatoes can be used instead of parsnips but I have not tried this.

The Most Delicious Drink in the World

This recipe is not for slimmers. But at this time of the year it is nice to indulge yourself a little. Enjoy!

For each big latte mug you will need:
300 ml (I/2 pint) of "gold top" Channel Islands or Devon full fat milk
100 gm bar of Green and Black's "Maya Gold" dark chocolate with orange and spices
50 ml of Cointreau (or other good orange liqueur)

Bring the milk gently almost to the boil. In the meantime break all the chocolate up into squares and place in a liquidiser , blender or food processor and pour the liqueur over the top of it. When the milk has almost boiled, pour it over the chocolate/liqueur and blitz this carefully (it's hot and will give off a lot of steam) until it is frothy. Then pour into your mug and sit back and savour.

Don't be tempted to skimp on the ingredients. You do need creamy milk and very good chocolate. But I suppose you could stretch it by pouring some whipped cream on the top of the finished drink in the mug, and then sieving a light dusting of cocoa powder on top of that.

Parsnip and Baked Apple Soup

I came across this recipe last week when looking through Tamasin Day-Lewis' book "Good Tempered Food" and tried it out on the Husband. He raved about it and said it was really delicious and when was I going to make it again. Soon, dear. It is easy to make too.

Parsnip and Baked Apple Soup
1 small onion, peeled and finely chopped
750g parsnips, peeled and diced
1 large cooking apple
2oz butter
1.2 litres chicken or vegetable stock
6 sage leaves
salt, pepper, parsley leaves

1. Score the apple around its circumference, core it and bake it in a dish with about 1/2 inch water and NO sugar. Bake in a hot oven until tender right through.
2. Sweat the onion and parsnips in the melted butter for 10-15 minutes with some seasoning. Then pour on the stock and sage and simmer until tender. Fish out the sage leaves. Peel the baked apple and add it to the mixture. Liquidise until smooth. Check the seasoning and add some chopped parsley and a little cream if you wish. Serve.

Interesting Mashed Potatoes

Now the term "Interesting Mashed Potatoes" is one that personally I consider somewhat of a contradiction in terms as I find mashed potatoes generally somewhat boring. We do have it at home with some meals. For example the Husband is very fond of them with sausages with onion gravy for example and when he dishes it up I do eat it. Anyway, I have recently treated myself to a new recipe book called "The Kitchen Diaries" by Nigel Slater. The book is big, about 400 pages and basically is a record of what he has cooked each day over the course of a year, with recipes and comments on foods. It is really fascinating and well-worth reading. As the book is very fat and covers a whole year I am trying to read the entry for the day I am living though, to get inspiration, etc for future meals.

Anyway, browsing through the book over the last couple of weeks I came across a couple of entries for mashed potatoes. For the entry for 31st October to have with sausages he suggests "Mustard Mash": this is mashed potatoes flavoured with Dijon mustard and grain mustard - he suggests 1 tablespoon of each in enough mash for two people. The Husband did this with the aforementioned sausages and onion gravy last weekend and it was delicious, Well worth remembering for the future.

The entry in the book for 9th November included "cheese mash", which is basically 125g of grated mature cheese like Cheddar, Lancashire or Wensleydale in enough mashed potatoes for four. Now I haven't tried this yet but I think it well worth considering for the future. Interestingly the entire meal comprised a roast chicken with garlic gravy served with roast potatoes and no other accompaniments then followed by the cheddar mash with the gravy. I must admit that I am not too sure about this meal with no green vegetables and two lots of potatoes. But the cheese mash itself sounds promising.

Obviously one could vary the amount of mustard or cheese that one added to the mashed potatoes, according to personal taste.

Puy Lentil Soup with Bacon

6 oz Puy or green-brown lentils, rinsed
4 oz smoked streaky bacon or pancetta, derinded and finely chopped
1 tbsp sunflower oil
2 carrots, peeled and finely chopped
2 medium onions, finely chopped
2 celery stalks, trimmed and finely sliced
8 oz (225g) tin Italian tomatoes
3-4 cloves garlic, crushed
3 pints (1.75 lires) vegetable stock
8 oz cabbage, finely shredded
2 tbsps chopped fresh parsley
salt and freshly ground black pepper

1. Heat the oil in a large pan and fry the bacon or pancetta until the fat starts to run. Then stir in the chopped carrots, onions and celery. With the heat fairly high mix together and cook until they are softened and slightly browned around the edges, stirring now and then.
2. Stir in the rinsed lentils and the tomatoes, then the crushed garlic. Stir everything together then pour in the stock.
3. As soon as the mixture comes to the boil, put the lid on and simmer, as gently as possible, for about 30 minutes. Then add the cabbage and cook for 5 minutes or until the cabbage has wilted. Season to taste. Just before serving stir in the chopped parsley.
   

Vichyssoise Soup (a.k.a. Leek, Onion & Potato Soup)

4 large leeks, washed, split lenghthways and sliced finely
1 medium onion, chopped finely
2 medium potatoes, peeled and diced into small pieces
2 oz butter
1.5 pints vegetable stock
0.5 pint milk
salt & pepper

To garnish
1.5 tbsps chopped chives or parsley
2 tblsps cream or creme fraiche

1. In a large, thick based saucepan gently melt the butter. Add the leeks, potatoes and onion, stirring well so that they all get covered by the melted butter. Season with salt and butter. Put the lid on the saucepan and sweat the vegetables over a very gentle heat for about 15 minutes.
2. Add the stock and milk, bring to simmering point and simmer gently for 20 minutes until the vegetables are cooked. )Be careful not to have the heat too high or the milk will boil over.)
3. Cool the mixture slightly then puree it, either with a hand blender or in a liquidiser or food processor.
4. Add garnish to serve

This soup can either be served hot (Leek, potato and onion Soup) or cold (Vichyssoise Soup). Either is delicious.

This recipe originally came from Delia Smith's book on Soup, although I've made it so often I think of it as my recipe.

A Good Slowcooker Recipe - Sticky Chicken

4 tsp salt
2 tsp paprika
1 tsp cayenne pepper
1 tsp onion powder
1 tsp thyme (I have used oregano or basil instead)
1 tsp white pepper
1/2 tsp garlic powder
1/2 tsp black pepper
1 large roasting chicken
1 medium chopped onion

In a small bowl, thoroughly combine all the spices. Remove giblets from chicken, clean the cavity well and pat dry with paper towels. Rub the spice mixture into the chicken, both inside and out, making sure it is evenly distributed and down deep into the skin. Place in a resealable plastic bag, seal and refrigerate overnight.Stuff the chicken with the onions; place in the crockpot and set to Low all day long.

This is an excellent recipe I use when I know I will be busy during the day but would like to serve everyone something nice for dinner. The skin of the chicken is lovely and spicy and the flesh is well cooked and delicious.

Marinade Recipe for Lamb

When I got home from the Gardening Club on Friday evening the Husband told me that he had invited his parents, sister, brother-in-law and niece to a Barbeque the next day. Fine, no problem. So I did a quick Google for a recipe for a marinade for the lamb loin chops we decided to buy. Luckily I discovered a really good marinade recipe here for which I already had all the ingedients. It turned out to be a real success, as was the family gathering. A good time was had by all.Here is the Marinade recipe:-

LAMB MARINADE
1/2 c. olive oil
1/2 c. vegetable oil
1/2 c. fresh lemon juice
4 cloves garlic
2 tsp. oregano
1 tsp. rosemary
1 c. thinly sliced onions
10 bay leaves
1/4 c. chopped parsley

Beat together oils and lemon juice. Peel and smash the garlic and add to oil mixture along with other ingredients. Toss with 5 pounds cubed lamb or spread over a butterflied 7-9 pound leg of lamb. Marinate for at least 8 hours in refrigerator (overnight, too). Baste with the garlic marinade during grilling. Makes about 2 cups.

I managed to find a site online which told me how much olive oil, vegetable oil (I used sunflower) and lemon juice to use. Instead of the dried herbs I used fresh, straight out of the garden. The recipe is well worth doing again

My version of Minestrone Soup

2 ounces of steaky bacon, de-rinded and chopped into small pieces
1 onion, chopped
2-3 celery stalks, chopped
6 oz carrots, chopped
tin chopped tomatoes
4-5 cloves of garlic, crushed
4-5 leeks, chopped
about 6 oz green cabbage, shredded
1 oz butter
1 tablespoon oil
2.5 pints vegetable stock
1.2 tablespoons fresh basil, chopped, or 0.5 teaspoon dried basi
l3-4 oz macaroni
1 tablespoon tomato puree
salt & freshly ground pepper
Parmesan cheese, grated

Heat butter and oil in a big saucepan, add the bacon and cook for a minute or two. Then add the onion, cook that for a minute or so then add the celery, carrots, tomato pulp, garlic and season with salt & pepper. Put the lid on the pan and let the veg sweat for about 20 minutes, stirring occasionally.
Add the stock, the juice from the tin of tomatoes and the basil. Simmer gently (covered) for about an hour. Then add the leeks, cabbage and macaroni and cook for a further 30 minutes.
Stir in the tomato puree, cook for another 10 minutes and check seasoning. Serve with the parmesan on top of each serving of soup.

My Comments:
Although it might seem to take a while to make it is very economical, healthy and has few calories.

You can change the amounts of veg/garlic/seasoning used, depending on taste and what you have available.

Sometimes when I make it I find that because I've added more veg than above it gets very thick indeed. Fine, I just treat it like a condensed soup and let it down with some more stock.
I find one lot of soup lasts the Husband and I several days. The soup lasts well in a (big) bowl in the fridge and I just take out a couple of portions and add some stock to make it go further and last longer. So, although it takes a while to make it is well worth it in the long run.

To save time I tend to chop/shred all of the vegetables in the food processor.

Slow Cooked Lamb Casserole

1 kg/2lb beef/ Lamb cut into 0.5cm/1inch pieces
Seasoned flour for dusting
2 tbsp vegetable oil or beef dripping
175g/6oz smoked bacon, diced
2 stalks celery, finely chopped
1 large onion, finely diced
2 cloves garlic, finely chopped
2 sprigs thyme
2 tbsp redcurrant jelly
275ml/10fl oz of red wine
500ml/1 pint beef stock
150ml/5fl oz port
1 tbsp Worcestershire Sauce
12 stoned prunes
100g/2oz dried cranberries
115g/4oz button mushrooms
2 bay leaves
1 orange, zest only
1 tbsp tomato purée
2 tbsp rough chopped parsley
saltf
reshly black ground pepper

Method:
1. Toss the lamb in the seasoned flour. Heat the oil in an ovenproof casserole dish and brown the lamb all over.
2. Add the bacon, celery, onion, garlic and thyme, the redcurrant jelly, red wine, beef stock, port and Worcestershire sauce along with the dried cranberries, button mushrooms, bay leaves, orange zest and tomato purée.
3. Bring slowly to simmering point then cover and cook in the oven at 180C/350F/Gas Mark 4 for 2 ½ hours or until the lamb is tender.
4. Remove the casserole from the oven and allow to rest for five minutes. Skim off any fat that has risen to the surface.
5. Serve with mashed potato.

Delicious.

Pesto Alla Genovese

3-4 large handfuls fresh basil (at least 100g)
1 clove garlic, peeled and chopped
sea salt
1 tablespoon pine nuts
2 tablespoons Parmigiano Reggiano, freshly grated
3 tblsps Pecorino Romano, freshly grated
6 tablespoons extra virgin olive oil

Pick the basil leaves from the stalks, discarding any leaves that are bruised or damaged.
Put the garlic, a pinch of salt and some of the torn up basil leaves in a mortar (the rough salt provides some friction needed to grind up the leaves). Use the pestle, adding more leaves to the mortar until they are all ground down.
Add the pine nuts and the two cheeses. Lastly add enough oil to make a thick consistency. Adjust the seasoning if necessary.

Wonderful with drained and hot cooked pasta, just toss well with a fork and spoon.

Cold Chocolate Souffle

4 oz dark chocolate, 70% cocoa fat solids
½pt milk
2 eggs
2oz caster sugar
5tbs water
½oz gelatine
¼pt double cream

for decoration:
½pt double cream
1oz dark chocolate, 70% cocoa fat solids

Method

1. Increase the depth of a suitable dish by wrapping a 'collar' of doubled greaseproof paper around the outside of the dish. Secure with sticky tape.
2. Dissolve the 4oz of dark chocolate in ¼pt of the milk over a very gentle heat in a pan. Add the rest of the milk and heat to just under boiling. Remove from the heat. Separate the egg yolks from the whites. Add the sugar to the yolks and beat until light and pale in colour. Pour the chocolate milk over this mixture and stir. Put back into pan and heat gently stirring all the time until the mixture coats the back of a wooden spoon. Do not allow to boil. Strain into a large bowl. Allow to cool.
3. Put the 5tbs of water into a saucepan. Add the gelatine and dissolve over a very gentle heat. Allow to cool a little and then stir the gelatine mixture quickly into the cold chocolate custard.
4. Whip the first quarter pint of cream until stiff. Whisk the egg whites to a stiff peaking consistency. Stand the custard bowl in a bowl of ice and stir the custard until it begins to set. Fold in the whipped egg white and whipped cream. Work quickly and lightly.
5. Pour the mixture into the soufflé dish and leave in the fridge to set.
6. Decorate with the rest of the cream, whipped, and grated chocolate.

I have made this recipe lots of times for special occasions over the years. Even though it takes a while to make properly it is always delicious and always well received.

Apple & Walnut Salad

Half a Cos or Webb Lettuce
3 eating apples
juice of 1 medium lemon
6 sticks of celery, chopped
75g (3 oz) walnut pieces,chopped
150g (5 oz) mayonnaise
75 ml (5 tbsp) fresh double cream or soured cream
15 ml (1 tbsp) white wine or cider vinegar

1. Wash lettuce leaves and shake dry. Tear into bite size pieces and place at base of serving dish.
2. Core 2 apples and chop. Dip in lemon juice. Add apples to celery and walnuts and mix well.
3. Combine mayonnaise, cream and vinegar. Pour over apple/celery/nut mixture and stir until it is thickly coated. Arrange on lettuce.
4. Cut third apple into slices, dip in lemon juice to prevent browning. Arrange on top of salad.

Asparagus, Pea & Fontina Risotto

May is, of course, the best week of the year to use British asparagus and although asparagus from other countries is nice there is nothing to compare with British produce. We decided to try a recipe from Jill Dupliex appearing daily in the Times, here.Yesterday we tried last Thursday’s dish ASPARAGUS, PEA & FONTINA RISOTTO (set out here because I can’t find it on the Times’ website).

1 onion, finely chopped
1 tbsp butter
1 tsp olive oil
350g risotto rice, unwashed
1.2 litres chicken stock, heated
150ml white wine
400g asparagus, finely chopped
150g peas
Ground nutmeg, sea salt & pepper
1 tbsp butter
2 tbsp grated parmesan
100g fontina, sliced

Method: Heat the oil and butter in a heavy saucepan and cook the onion for 10 minutes until softened. Add the rice, stirring well. Add the wine and stir as it almost bubbles away.
Add the hot stock a ladleful at a time, stirring, over medium heat. Add more stock as the rice absorbs it, and water if you run out of stock. Cook the asparagus and peas in simmering, salted water for 4 minutes. Drain and cool under cold running water.
Heat the grill. When the rice is tender, add the asparagus, peas, nutmeg, salt and pepper, and fold through. Beat in the butter and parmesan and divide between four warm plates. Arrange the cheese on top and place briefly under the grill until it has melted.

The Husband is a dab hand at cooking risotto and so he had a go at this. He commented that once cooked the risotto mixture was absolutely delicious as it was and just did not need the nutmeg. We both agreed that the melted cheese on top was unnecessary and the finished risotto would have been fine without it. The butter parmesan and fontina have, of course, made this very calorific and something to have only very rarely.

An Utterly Delicious English Version of Chocolate Brownies

4oz Chocolate (minimum 70% cocoa solids)
2oz unsalted butter
3oz plain flour
good pinch baking powder
good pinch salt
2 eggs
6oz sugar
1 teaspoon vanilla essence
2oz walnuts, roughly chopped

1. Set the oven at Gas Mark 4, 180 C. Grease an 8inch (20cm) square baking tin.
2. Melt the chocolate gently. When cooled a little add the butter cut into small pieces. Stir until the butter has melted and blend with the chocolate.
3. Sift the flour with the baking powder and salt.
4. Beat the eggs together with the salt and vanilla until fluffy and blend in the chocolate and butter mixture.
5. Fold in the flour and then the walnuts.
6. Pour into the baking tin and bake for 20-25 minutes, or until a skewer inserted just comes out clean.
7. Allow to cool, then cut into squares - they will turn fudgy as they cool.

I've lost count of the number of times I have made this for the family but it must be in the hundreds. It is incredibly easy to make and is absolutely fabulous.