Cioppino – an Italian-American fish soup to die for.

12 Mar

DSCI0101Cioppino is a fish stew originating in San Fransisco. It is considered an Italian-American dish, and is related to various regional fish soups and stews of Italian cuisine.  Cioppino is traditionally made from the catch of the day, which in the dish’s place of origin is typically a combination of Dungerness crabs, clams, shrimp, scallops, squid, mussels and fish. The seafood is then combined with fresh tomatoes in a wine sauce, and served with crusty bread. The dish is comparable to caccissio and brodetto from Italy, as well as other fish dishes from the Mediterranean region such as bouillabaisse, burrida, and bourride of French Provence, and suquet de peix from Catalan speaking regions of coastal Spain.

Cioppino was developed in San Francisco in the late 1800s by the famed Italian fish wholesaler Achille Paladini, (later titled “The Fish King”) who settled in the North Beach section of the city, he came from the seaport town of Ancona, Italy in 1865.  He originally made it when the boats came back from sea and the ‘left overs’ were used to make a fish stew, a few Dungeness Crabs were also added. It eventually became a staple as Italian restaurants proliferated in San Francisco. The name comes from ciuppin, a word in the Ligurian dialect of the port city of Genoa, meaning “to chop” or “chopped” which described the process of making the stew by chopping up various ‘left overs’ of the day’s catch.  Ciuppin is also a classic soup of Genoa, similar in flavour to cioppino, with less tomato, and the seafood cooked to the point that it falls apart.

Generally the seafood is cooked in broth and served in the shell, including the crab (if any) that is often served halved or quartered. It therefore requires special utensils and, importantly, a bib. My version is a lazy version but tastes fantastic and is much easier and quicker to cook. You can vary the quantities and varieties of fish etc to your own personal taste but make sure there is enough to give the soup body.

Cioppino                                 Serves 3-4

  • 2 tbsp olive oil
  • small knob of butter
  • 1 banana shallot, finely sliced
  • 1 fennel bulb, finely sliced
  • 2 cloves garlic, sliced
  • 2 tbsp tomato puree
  • 150ml dry white wine
  • 400g tin chopped tomatoes
  • 1 tsp tabasco
  • 500ml fish stock
  • 500g of firm white fish (I used cod loin), cut into 2 inch pieces
  • 150g raw prawns
  • 1 large handful ready cooked mussel meat
  • handful flatleaf parsley, chopped
  1. Heat the oil and butter in a large pan until melted then add the shallot, fennel and garlic. Turn the heat to low, cover and cook for about 10 minutes, checking occasionally to ensure it does not burn.
  2. Stir in the tomato puree, and white wine and cook for a few minutes to allow the alcohol to evaporate. Then stir in the tomatoes, Tabasco and fish stock.  Mix well and simmer gently for 30 minutes.
  3. Add the prawns and cod loin and simmer, uncovered, for 5 minutes then add the mussels and allow them to warm through for a minute.  Add the parsley, mix carefully, then serve with crusty bread.

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Whole curried poussins stuffed with a keema rice stuffing – stunning!

12 Mar

This dish looks and tastes spectacular.  It is perfect for a dinner party as it can be prepared ahead up to the step 8 then lay the tomatoes on top and cook for 30 minutes to finish off before serving.  Remember though, that the Poussin do need to be marinated overnight before starting the cooking process.  The stuffing is made with some Keema Curry (see favourites) and I serve mine with Balti Potatoes (see favourites).  It is like having an Asian Sunday lunch.  Fantastic!

I remember the first time I made this.  My brother and his girlfriend were coming to stay for the weekend and we planned to go to a local Country Show on the Sunday.  I used a whole chicken for the recipe on this occasion and set the oven timer so it would cook while we were out, ready for the final stage on our return.  The wonderful smells met us at the door and the flavours were indescribable.  The only problem I had was carving the bird.  It was really tender and falling off the bone so dishing up was a bit messy.  It was my husband who suggested using Poussin instead of a whole chicken.  It worked perfectly.

Whole curried Poussin                                    Serves 2 (easily doubled)

  • 2 Poussin
  • 1 onion, chopped
  • 2 inch piece of root ginger, chopped
  • 4 fl oz natural yogurt
  • Juice of half lemon
  • 4 tbsp vegetable oil
  • 2 cloves garlic, finely chopped
  • salt to taste
  • small handful chopped fresh coriander
  • 1-2 tomatoes, thinly sliced
  • 8 oz Keema Curry
  • 8 oz plain cooked rice
  • 2 bay leaves
  • 1  brown cardamom
  • 2 cloves
  • 4 peppercorns
  • 1/2 tsp red chilli powder
  • 1 tsp ground coriander
  • 1/2 tsp cumin seeds
  • 1/2 tsp turmeric
  1. Blend the onion, ginger, yogurt and lemon juice in a processor until smooth.  Add a little water if necessary to make a thick pouring consistency.  Put the Poussin in a shallow dish and coat, inside and outside, with the yogurt mix.  Cover with cling film and leave in the fridge to marinade overnight.
  2. Grind the bay leaves, cardamom, cloves and peppercorns to a powder then mix with the Keema Curry and cooked rice to make the stuffing.  Refrigerate until ready to use.
  3. When the Poussin have marinated heat the oil in a large, ovenproof skillet with a lid.  Remove the Poussin from the marinade, reserving any marinade left over, and brown them on all sides.  This will take about 15 minutes.  Remove from the pan and cool, leaving the oil and any marinade in the pan for later.
  4. Preheat the oven to 200C/180C fan/gas 6.
  5. When the Poussin are cool, stuff with the rice stuffing.
  6. Add the garlic, chilli, coriander, cumin and turmeric to the pan with any remaining marinade and salt to taste.  Simmer gently then add about 1/4 pint of water slowly, to allow it to thicken between additions.
  7. Return the Poussin to the pan and spoon over the sauce.  Cover and bake in the oven for about 1 hour, basting every now and again.
  8. Remove the pan from the oven and sprinkle the Poussin with coriander.  Cover the breasts of the Poussin with the tomato slices.  Return the pan to the oven, uncovered, and continue to cook for a further 30 minutes or until the tomatoes have formed a dry crust.  Skim off any excess oil from the sauce and serve the Poussin with the sauce.

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Keema curry – so versatile and great for kids!

12 Mar

For those who do not know it, keema curry is made from minced beef.  This dish is great for kids as it is mild and really tasty.  It is versatile too.  I use it to make stuffing for my Whole Curried Poussin (recipe to follow at a later date) and it goes great with jacket potatoes for a healthy supper.  Make lots as it freezes really well without the peas, as these have been frozen once.  Just add the peas before reheating, fantastic.  Apparently, Keema curry is one of the least favourite choices in Indian cuisine.  I am as guilty as the next person for never trying it in an Indian restaurant but I will definitely make it more often at home in the future.  Always buy good quality mince meat otherwise you will have a greasy meal but, other than that, this recipe is virtually indestructible.  It is great for novice curry cooks as there is no risk of overcooking the meat or the meat being too chewy and, in the current climate, it makes a fantastic meal for pennies!  Any type of mince will do, even quorn or soy mince for vegetarians.

When mince pies where first made in the 16th Century, they contained shredded meat that was bulked out by dried fruit and spices.  The spices were brought over from the Holy Land and it was thought important to add three spices to the pies to represent the gifts taken to Jesus by the Three Wise Men.  There are a few superstitions about mince pies.  Being a Derbyshire lass I always like to know about these so I have listed a few below.

  • It was thought lucky to eat one mince-pie on each of the Twelve Days of Christmas, ending on the 6th January. 
  • Bad luck would also be the curse if you stir the mincemeat the wrong way when making it.  Always stir it in a clockwise dierction.
  • Refusing a piece of mince pie at Christmas dinner means you will have bad luck for the coming day. Some sources, on the other hand, say you’ll have bad luck for a whole year. So eat up.
  • Mince pies should always be eaten in silence.
  • Never cut a mince pie with a knife as you will cut your luck.
  • Make a wish when you eat your first mince pie of Christmas.

Well here is the recipe.

Keema curry                                                  Serves 6

  • 2 lb lean minced meat (beef, pork, lamb, chicken or vegetarian options)
  • 2 tbsp unsalted butter
  • 1 large onion, finely chopped
  • 2 cloves garlic, finely chopped
  • 2 inch piece of root ginger, finely chopped
  • 1 tsp turmeric
  • 1 tsp ground coriander
  • 1/2 tsp red chilli powder
  • 4 cloves, ground
  • 1 brown cardamom, ground
  • 400g can chopped tomatoes
  • 1 tbsp tomato ketchup
  • 200ml canned tomato soup (I use Heinz)
  • 1 red pepper, chopped
  • 1 green or red chilli, chopped finely
  • 2 tbsp garam masala
  • 1 tbsp chopped fresh coriander
  • 1 tbsp chopped fresh mint 
  • Handful of frozen peas
  • Wedges of hard-boiled egg to garnish (optional)
  1. Heat half the butter in a large, lidded saute pan and fry the mince for about 10 minutes until brown all over.
  2. In a separate pan or wok, heat the remaining butter and stir fry the onion, ginger and garlic over a medium heat until golden.  Add the turmeric, ground coriander, chilli powder, cloves and cardamom.  Mix well, adding a little water if the mix seems too dry.
  3. Preheat the oven to 190C/180cC fan/gas 5.  Add the stir fry to the mince with the tomatoes and ketchup.  Mix well, cover and cook in the oven for 20 minutes.
  4. Take the dish out of the oven and stir in the soup, red pepper, chilli and garam masala.  Return to the oven and continue to cook for a further 30 minutes. 
  5. Switch off the oven and remove the dish.  Stir in the peas, mint and coriander.  Return the dish to the oven for a few minutes to enable the peas to warm through.
  6. Freeze at the end of Step 5 in rigid containers if required and thaw completely before reheating.
  7. Serve with rice, garnished with wedges of boiled egg if desired.

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Sausage and pasta – what’s not to love?

6 Aug

We love sausages and pasta, so when it is combined in just one pot, easy and quick to cook with hardly any washing up, then this is food heaven.  I have to say I was a bit dubious that everything would be properly cooked but I enjoyed every mouthful and all I cook hear from Terry, my husband, was something that I could only describe as a purrrrrrr!  Kids will absolutely love this dish, a perfect midweek meal.  One word of advise though, use good quality sausages.  I think cheaper versions might have too much fat and maybe make the dish oily.  The pasta used in this dish is penne so I thought I would look up a few foodie facts.

Penne (pronounced peni) is a cylinder shaped pasta.  It can be either smooth or ribbed and is designed to hold as much sauce as possible.  It was perfect for todays dish and you could actually see the sauce running through the middle of the pasta and oozing out the other end.  The name penne comes from penna, Italian for feather or quill, presumably to describe the similar action of these as writing implements. 

There are some mixed theories of the origins of pasta to Italy.  Some say it was brought to Italy by Marco Polo from China.  However, there is evidence that pasta was already eaten in Italy during Polo’s time and there is even mention of a type of lasagna in 1AD!  In more recent times, the 8th Century to be exact, pasta was introduced to Sicily by the Arabs.  It was made from a hard variety of wheat and is believed to be the origin of dried pasta.  To this day there are many Sicilian recipes that contain influences from Arabian cooking, and include raisins and spices such as cinnamon. Today there are over 350 shapes of dried pasta and Italians eat over 60 lbs of pasta per person, each year!

The recipe I am sharing today is based on one from Woman and Home Dinner Tonight.  I have adapted it to suit our taste.  Hope you enjoy it as much as we did.

Sausage and pasta one-pot         Serves 4

  • 8 good quality sausages (choose the variety you like best)
  • 6 slices pancetta (or smoked streaky bacon), roughly chopped
  • 1 onion, chopped
  • 250g (9oz)chestnut mushrooms, sliced
  • 2 tbsp vegetable oil
  • 400g tin chopped tomatoes
  • 1.5 pints (about 700 ml) ham stock (made with 2 ham stock cubes)
  • 250g (9oz) dried penne pasta
  • 200g (7oz) runner beans, thinly sliced
  • 2 tsp Worcestershire sauce
  • Salt and Pepper
  1. Heat the oil in a very large, deep, frying pan or saute pan.  Fry the sausages, pancetta and onion over a medium heat for about 5 minutes until the sausage is brown all over.  Keep turning and moving around the pan to avoid burning.
  2. Add the mushrooms and fry for a further 2 minutes until they have softened slightly.
  3. Pour in the tomatoes, Worcestershire sauce and stock then add the pasta and beans.  Season then mix well, bring to the boil, then simmer for about 30 minutes until the sausages are cooked and the pasta is tender.  This should give you a rich sauce.  If the sauce is too thick simply add a little more water.  If it is too thin boil rapidly for a couple of minutes to thicken it.
  4. Check seasoning and serve immediately.

Serve with a couple of glasses of red wine! Heaven!!!!! 

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Courgettes with pasta, my favourite pasta dish!

6 Jun

 There was a time when I hated courgettes but, over the years and after trying so many delicious recipes, that has all changed.  I love it when there is a glut of courgettes in the shops but, thankfully, you can now buy them all year round.  When we had this recently it reminded me how much we love it, and how long it had been since we ate it!  I can’t remember when we first had this dish, it must be at least five years ago.  I think our first time was because someone had given us a bag full of courgettes, they were not a vegetable I would have actually bought in those days!  The recipe would probably have come from one of the cooking journals I subscribe to and, if I remember, the picture did not look that tantalising.  I am so glad we tried it though.  Sometimes you come across a recipe that you want to make time and time again.  This is one of those times! We absolutely love this pasta dish.  You would not believe how fresh it tastes or how much flavour it packs in.  Before the recipe though, I thought I would look at some food trivia on Parmesan Cheese.

I can remember, many years ago, buying Parmesan cheese already grated and served in little tubs.  It was disgusting and smelled of sweaty socks.  Yuk!!!  The first time I bought fresh Parmesan I could not believe the flavour.  It is so strong, absolutely beautiful.  It really makes you wonder how they manage to transform such a great taste to an imitation of sweaty socks!!  A lot of people will not buy the fresh cheese as it is expensive and they may only use it occasionally.  Believe me, it is worth the expense!  I grate the whole block at a time and freeze it in a well sealed freezer bag.  That way I can take out just as much as I need when I need it.  I even freeze the rind, it gives a great flavour to soups!

Parmesan cheese is the French name given to Parmigiano-Reggiano, and one that most of the UK have adopted.  Parmigiano-Reggiano is a hard, granular cheese that is cooked but not pressed, and is produced in Italy.  The name is protected under European Law and can only be given to the cheese produced in specified regions of Italy.  Informally it is often called the ‘King of Cheese’.  The cheese is made out of cows milk and any left over whey is used to feed the pigs from which Parma Ham was produced.  Great bit of recycling!!!  The cheese is as pure and organic as possible.  Cows can only feed on grass or hay, giving grass-fed milk, and only natural whey culture is allowed as a starter.  The only additive allowed is salt which the cheese absorbs while being submerged in huge vats of brine made from Mediterranean sea salt, before being left to age for an average of two years.  The end result is a fantastic cheese with a deep, savoury flavour.  It is very strong so, although expensive, you only need a small amount yet still get the full flavour coming through.

Anyway, I’ve tried to trace the recipe to a website and failed so I have written it out for you below.  I really hope you give it a try, I am sure you will not be disappointed.

Courgettes with pasta and herbs.    Serves 4       About 530 calories

  • 12 oz/350g  spaghetti or linguini
  • 4 tbsp olive oil
  • 2 garlic cloves, finely chopped
  • 650g/1lb 7oz courgettes, cut into thin ribbons (a vegetable peeler is great for this)
  • 25g/1oz butter cut into pieces
  • 50g/2oz freshly grated parmigiano-Reggiano (or Grand Padano if you can’t get it)
  • Handful each of chopped fresh basil and flat leaf parsley
  1. Cook the pasta as per packet instructions.
  2. Meanwhile, heat the olive oil in a large frying pan or wok.  Add the garlic and cook gently for a few seconds until it becomes fragrant.  Be careful not to let it burn or it will be bitter.  Tip in the courgettes, stir to coat in the garlic oil then cook gently for about 4 minutes.  They need to be softened but not soggy.
  3. Drain the pasta and add to the courgettes, along with the butter, cheese and herbs.  Toss them gently until the butter has melted, the spaghetti is coated with the cheese and herbs and the courgettes are evenly distributed.  Season to taste and serve immediately.  You can drizzle with a little extra olive oil if you like.

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Thai style beef and mango salad, one of our favourite meals!

2 Jun

 We first had this salad about eleven years ago, shortly after we returned from living in America.  It has been a firm favourite ever since and we eat it at least once a month and more often if I think about making it.  Although this is classed as a salad it could not be further away from what I grew up to understand salads to be, i.e. lettuce, tomatoes and cucumber!  The tender chunks of beef, straight from the pan, absorb the hot and spicy salad dressing.  The sweetness of the mango is in perfect contrast with the beef and the heat from the red onion and the watercress.  Your senses will rarely be subjected to such an attack on all levels, smell, taste and sight!  Absolutely delicious and very low in fat, carbohydrate and calories so excellent for anyone who is hoping to lose weight.  What more could you ask for?

Thai food is known for its balance of the four fundamental taste senses, sour, sweet, salty and bitter.  It is often spicy as well.  This dish is an excellent example of how this balance is achieved.  Don’t be put off by the ingredients, especially the mango in a savoury dish.  If you like spicy food I think you will love this.

Thai style beef and mango salad    Serves 2 (generously)

  • 2 sirloin steaks, trimmed of fat, cut into 1 inch cubes
  • 1 mango, peeled and cut into cubes
  • 1 red onion, cut in half and thinly sliced into half-moon shapes
  • 1 bag watercress
  • 3 tsp fish sauce
  • freshly ground pepper
  • juice 1 lime
  • small knob fresh ginger, peeled and finely chopped
  • 1 garlic clove, crushed
  • 1 small red chilli, deseeded and finely chopped
  • 1 tbsp soft brown sugar
  • 1tsp sunflower oil
  1. Put the cubes of steak in a dish, add 1 tsp fish sauce and season well with freshly ground pepper.  Mix well and set aside.
  2. Divide the watercress between two plates.  Sprinkle the mango cubes and sliced onion over each plate.
  3. In a small bowl, mix together the lime juice, brown sugar, ginger, garlic and chilli.  Check for taste.  If it is too sweet add more lime, too sour, add a little more sugar.
  4. Just before serving, heat the oil in a wok.  When hot stir fry the steak , turning frequently, until it is browned all over.
  5. Divide the steak between the two plates of salad and dress, to your liking, with the dressing.  Serve immediately. 

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Fish Pie, yum yum!

2 Jun

 There are all sorts of fish pie and I have tried loads of recipes but I still prefer the one I have been making for years.  It isn’t complicated and does not contain a lot of fat, it’s just great comfort food.  I can always tell when a recipe is good as there is silence around the table when people are eating, broken with the occasional mmmm!  Last night, when we had this, was just such an occasion.  The best thing about this pie is you don’t need to get hung up on the contents.  Last night I make it with cod, salmon and prawns.  I never put boiled eggs in as some of my friends hate them and, I have to say, I struggle a bit when they are in a fish pie.  Some people don’t like prawns so if I am feeding them, I simply substitute the prawns with smoked haddock.  This works really well and gives the pie a great smoky flavour.

I thought todays food trivia could be about cod.  Cod is a really popular fish with dense white flesh and a mild flavour.  The livers are processed to make cod liver oil, an excellent source of vitamins A, D and E and omega 3 fatty acids.  I remember my Mum making me take cod liver oil tablets in the winter when I was a child.  I hated them, firstly because I couldn’t swallow them and, secondly because they repeated on me and left a foul taste in my mouth.  In the UK, cod is the main fish used in the traditional Fish and Chips, along with haddock, but due to popularity, cod is currently at risk of being over fished in the UK, Canada and most other Atlantic countries.  This has caused controversy dating back to 1990, since when various committees and Government Departments have tried to restrict the fishing of cod.  Thankfully, we are still able to buy it but it is now much more expensive than when I first made this fish pie.

Anyway, here is the recipe.  It is a meal in one so there is no need to add more vegetables when you serve it, unless you want to of course.

Fish Pie                                 Serves 4 (easily halved or doubled)

  • 250g/10oz white fish fillets (cod or haddock are best), skinned, checked for bones and cut into 2 inch pieces
  • 125g/5oz fresh salmon fillets, skinned, checked for bones and cut into 2 inch pieces
  • 125g/5oz smoked haddock, skinned, checked for bones and cut into 2 inch pieces
  • About 12 raw king prawns, all shell removed
  • 750ml/1.5 pts semi-skimmed milk
  • 50g/2oz unsalted butter
  • 50g/2oz plain flour
  • 1 onion, peeled and studded with 3-4 cloves
  • 3 tbsp chopped fresh parsley
  • 100g/4oz frozen peas

For the mashed potato topping

  • 1kg/2lbs potatoes (ones good for mashing)
  • knob of butter
  • a little milk
  1. Heat the oven to 200c/190c fan/gas 6.
  2. Cook the potatoes in salted water until tender.  Drain and mash down.  Add the butter and enough milk to make a soft but firm mash
  3. Put the studded onion and the milk in a pan, slowly bring to a simmer.  Continue to simmer for about 15 minutes.  Make sure the milk does not burn on the bottom of the pan as this will give it a bitter taste.
  4. Remove the milk from the heat, discard the onion and leave the milk to cool a little.
  5. In a separate pan, melt the butter then stir in the flour.  Cook over a low heat for a minute.  Slowly add the milk, stirring between each addition to prevent curdling.  When all the milk has been added bring slowly to a simmer, stirring, and cook until the sauce is thick and smooth.
  6. Add the fish and prawns to the sauce and simmer over a low heat for 5 minutes.  Gently stir in the chopped parsley and the peas, taking care not to break up the fish, and continue to cook for 1 more minute.
  7. Tip the fish and sauce into the bottom of an ovenproof dish.
  8. Top the fish sauce with the mashed potato then cook in the oven for about 25 minutes or until the top is browning and the sauce is bubbling underneath.
  9. Serve, but be careful, it will be very hot!

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Beef Stifatho, a fantastic Greek casserole!

1 Jun

  I remember the first time I ate this dish.  It was in Aegina, a small island not far from the Greek Mainland and the port of Piraeus.  I was in the company of good friends, the wine flowed and I ended up singing with a group of four Greeks, none of whom spoke English.  The owner of the restaurant, Costas,  gave up at 2 am, brought us a final jug of Retsina, turned off all the lights and left us to it.  What a great memory!

Stifatho is a rich casserole of braised meat, and varies from one Greek island to another, and probably one household to another!  Some prefer rabbit in the casserole but I prefer beef.  It’s not that I don’t like rabbit but the tiny bones can be a bit fiddley.  The recipe I love best is one I found in a book written by Pamela Westland, ‘A Taste of the Greek Islands’.  If you ever get the chance to read it you will love it. 

Costas serves his Stefatho with Krithiraki, a rice shaped pasta, sometimes known as orzo.  Whenever I have cooked this I do exactly the same.  My kids love it and I never have to worry about leftovers.  You can buy it in most large Supermarkets.  The recipe is absolutely perfect for dinner parties, especially served with the krithiraki, as most people will never have had it and, those that have, will relish the memories it brings back of sun-kissed beaches, golden sunsets and friendly Greek people.  It can be prepared ahead and reheats well, it can also be frozen. Perfect for busy people! 

First a bit about the island of Aegina.  Aegina is part of the Saronic Islands, alongside Hydra, Spetses and Poros.  It is a beautiful island, very fertile and green and full of pine and olive trees, pretty villages and lovely beaches.  For those interested, there are also archaeological monuments, such as the Temple of Aphaia.  Aegina is probably best known, however, for pistachio nuts.  They have been grown on the island for as long as records existed and, today, you can buy them prepared in so many ways, roasted and salted in shells, packed into jars of local honey, covered in caramel to make a nut brittle and in their local nougat, just to name but a few.  The island is only small and it is possible to see it all in one day if you hire a car.  If ever I was tempted to live abroad it would be a tough decision as to whether to go to Aegina or Lardos in Rhodes.  For now I am happy to visit all my friends as often as possible and recreate wonderful Greek dishes such as this one.

Beef Stifatho (Braised beef casserole)  Serves 4 – 6

  • 6 tbsp olive oil
  • 1kg (about 2 lbs) braising steak
  • 2 small onions, finely sliced
  • 3 cloves garlic, finely chopped
  • 4 tbsp tomato puree
  • 200 ml (6 fl oz) red wine
  • 3 tbsp red wine vinegar
  • 2tsp sugar
  • 1/2 tsp cloves
  • 1/2 tsp cumin seeds
  • 2 bay leaves
  • 2 inch cinnamon stick
  • salt and black pepper
  • 450g (1 lb) shallots
  • 1 tbsp lemon juice
  • 2 tbsp chopped parsley
  1. Set the oven to 170C/150C fan/gas 3.
  2. Heat half the oil in a flameproof casserole and fry the meat over a high heat, stirring, until it is browned all over.  Don’t overfill the pan or the beef will steam rather than sear.  Do it in batches if necessary, depending on the size of the pan.  Remove the meat with a slotted spoon and set aside.
  3. Heat the remaining oil and fry the onions over a medium heat, stirring, until lightly browned.  Add the garlic and fry for a couple of minutes then add the tomato puree, vinegar, red wine and sugar.  Return the meat to the pan and mix well.  Put the cloves and cumin seeds either in a muslim cloth or a closed tea strainer.  Add to the dish with the cinnamon stick and bay leaves.  Season, cover and cook in oven for 1.5 hours.
  4. Blanch the shallots in boiling salted water for 1 minute.  Add to the casserole and continue to cook for 1 hour.  Check every now and again to ensure it is not going dry, if so, add a little water.
  5. When meat is tender, remove from oven.  Remove spices and bay leaves.  Stir in the lemon juice and sprinkle with the chopped parsley before serving.

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This can be made in a slow cooker. Add to slow cooker after steps 1 & 2. Cook on low for 6 hrs or high for 3 hours. Add the blanched shallots and continue cooking for 2 hrs on low or 1 on high. Check the shallots are tender then complete Step 5 before serving. Kali Orexi.

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Moussaka

28 Aug

 

Moussaka is recognised as the traditional dish of Greece. I have many happy memories of our times in Greece, sitting in the sunshine looking out over turquoise blue seas, eating this with a Greek Salad on the side and maybe a glass or two of Retsina. If you were lucky the Retsina would be served in a bottle, chilled, but in our early visits there were no such luxuries and it would be decanted from huge barrels into a copper jug. It’s a bit like Marmite, you either love it or hate it and some think it tastes like turpentine. I absolutely love it and have a copper jug at home that I decant the bottle into for authenticity. If I close my eyes I am transported back to those idyllic shores with my first sip of wine.

The traditional recipe for Moussaka will include frying the aubergines. I have adapted this recipe so that it is lower in fat but retains the authentic flavours. The traditional cheese would be kefalotyri but f you can’t find this Parmesan or Gruyère would be a good substitute. I have also added very thinly sliced potatoes and courgettes, personal choice so optional.

Moussaka.            Serves 6

  • 2 large aubergines, sliced into rings about 1/2 inch thick
  • 500g beef mince (5% fat)
  • 3 tbsp vegetable oil
  • 1 large onion, finely sliced
  • 150 ml dry white wine
  • 12 oz (340g) fresh tomatoes, thinly sliced
  • 2 small courgettes ( topped and tailed then thinly sliced)
  • 1/2 tsp ground cinnamon
  • 1/4 tsp ground allspice (optional)
  • Salt and pepper
  • 1 tsp dried oregano
  • 2oz (50g) grated kefalotyri (or Parmesan or Gruyère)
  • Small handful chopped parsley
  • 4 small waxy potatoes (I used charlottes) peeled and thinly sliced
  • 3 oz (85g) butter
  • 3 oz (85g) plain flour
  • 1 pint (600g) milk
  • 2 eggs yolks beaten
  • 35g low-fat cheddar, grated
  • Extra 2oz (55g) cheese for topping

1. Bring a large pan of salted water to the boil then blanch the aubergine slices in batches for 5 minutes. Remove and place in a single layer onto kitchen paper to drain. Discard water.
2. In another large pan, sauté the onion in the oil until softened but not browned. Add beef and continue cooking over low heat until browned and no lumps about 10 minutes.
3. Add wine, tomatoes, courgettes, cinnamon, allspice, oregano and seasoning. Mix well. Cover and cook over low heat for about 20 minutes, adding a little water if it is going dry. Remove cover and cook for 15 minutes more to allow excess water to evaporate. You are aiming for a thick meat sauce. Mix in the kefalotyri and parsley Remove from heat and allow to cool slightly.
4. In an ovenproof dish put a layer of the potatoes followed by a single layer of the aubergine (doesn’t need to be totally covered), followed by a layer of meat sauce. Repeat with aubergines and finish with a final layer of meat sauce.
5. In a saucepan make the bechamel sauce. Melt the butter over a low heat and beat in the flour until combined. Slowly add the milk, beating well before each addition to prevent lumps. Stir continuously until the sauce thickens. Remove from the heat and carefully add the eggs yolks cheese. Mix well then pour over top of the meat until completely and evenly covered. Sprinkle with extra cheese then bake in preheated oven (180C/170C fan/Gas 4) for 1 hour until the top is golden and base heated through.
6. Remove from oven and allow to stand for about 10 minutes so the top firms up. Serve with a mixed salad if you like.

 

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Samosa Chaat

21 Aug

Chaat or chat is a family of savoury snacks that originated in India, typically served at the roadside from stalls or food carts across the Indian subcontinent in India, Pakistan, Nepal and Bangladesh. There are many variations. The recipe below is using samosas as a base but my friend Monica has given me another recipe that has potato patties as a base. It sounds delicious and, when I have made it, I will add the recipe to my blog so you can all enjoy it.

Chickpea Curry Serves 2 hungry people

  • 4 tablespoons vegetable oil
  • ¾ teaspoon cumin seeds
  • 1 medium onion, finely chopped
  • ¾ tablespoon ginger and garlic paste
  • 1 birds eye green chilli, finely chopped
  • 200g can chopped tomatoes, pureed
  • ¾ teaspoon turmeric powder
  • ½ teaspoon red chilli powder
  • ¾ teaspoon cumin powder
  • 20g butter
  • ¾ teaspoon of salt to taste
  • 250g chickpeas from a tin, drained
  • 80ml water
  • ¾ teaspoon pomegranate molasses
  • ¼ teaspoon raw mango powder
  • 2 tablespoons fresh chopped coriander
  • ¾ teaspoons garam masala
  1. Heat the oil in a saucepan and then add the cumin seeds and sizzle for about thirty seconds
  2. Then add the chopped onions to the saucepan and cook until the onions are golden brown, this should take about 5-7 minutes on a medium heat
  3. When the onions are golden brown, add the ginger and garlic paste and green chilli to the onions and cook for about a minute
  4. Add blended plum peeled tomatoes to the saucepan together with the turmeric, red chilli powder, cumin powder, salt and butter
  5. Cover saucepan and cook masala for a good 10 minutes (stirring in-between), add water if masala starts to dry up
  6. Once masala is sizzling and the butter and oil has seeped from the edges, add drained chickpeas, mango powder and pomegranate molasses together with the water for moisture, cook for a 3-4 minutes
  7. Add final touches of garam masala and chopped coriander, cook for a final 1-2 minutes and remove from the heat.

Construct the Chaat

  • 5 Vegetable Samosas, cooked and hot
  • ½ Medium Red Onion, finely chopped
  • Chickpea curry
  • A drizzle of Tamarind sauce
  • 3 Tablespoons natural Greek Yoghurt, seasoned with 1 teaspoon cumin, ½ teaspoon salt and ¼ teaspoon black pepper
  • 2 tablespoons fresh Coriander, finely chopped
  • 1 Tablespoon Nylon Sev, optional, garnish
  1. Cut the samosas into bite sized pieces and share between 2 bowls
  2. Sprinkle over a dessert spoon full of chopped red onions
  3. Spoon over some chickpea curry
  4. Add a tablespoon of seasoned yoghurt
  5. Drizzle over tamarind sauce
  6. Garnish with coriander and a tablespoon of nylon sev
  7. Serve

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