jamesclay, Author at Time for a coffee

December 21, 2010

Lemon Slices

Made some lemon slices at the weekend using this recipe.

Having now made them a few times, I can make them quite fast, though still have to follow the recipe carefully.

The biscuit base works well and can be used with other things. Getting the lemon custard right is key for these. The recipe calls for a lot of lemons, this time I only used two, but it seemed to work just as well. If you double the sugar, you get a more meringue type texture to the lemon custard.

They also work best served chilled. You can dust them with icing sugar, however I miss this step unless I am serving them to guests as storing them can then get messy.

December 20, 2010

Not having that for Christmas!

Well still in two minds about what to eat at Christmas.

Last year we went for a four bird roast, this year (with less people) thinking about something small and not very exciting. What with the weather and all, probably have to go with whatever is on sale at the local butchers or supermarket.

December 16, 2010

Quiche

I am never quite sure if I am a fan of quiche or someone who would prefer something else.

For me it always appears to be not quite a pie and not quite an omelette.

I do make quiche, and enjoyed it, but not quite sure if I am a fan.

December 13, 2010

Risotto

I normally make a lemon and rocket risotto, however when I made this risotto I had no lemons or rocket! So I made this variation which was very tasty and went down well.

In a large frying pan, place some olive oil and butter. Then add some finely chopped onion. I also added some diced pancetta.

Soften the onions.

Bring up the heat.

Add the risotto rice and ensure that the rice is coated in the oil and butter. The key I have found to a good risotto is using good risotto rice.

Not having any chicken stock, I added some beef stock and some dried Italian herbs.

Keep topping up with stock to ensure that the rice doesn’t dry out.

Once the rice is virtually cooked I added a large handful of grated parmesan and some freshly ground black pepper.

December 12, 2010

Pork Chop

I do quite like a pork chop now and again, though loin steaks appear to be more popular with people these days, the bone in the pork chop helps to stop the meat from drying out. Where possible I try and buy outdoor reared pork, as I have found that it has a lot more flavour than the pork you usually buy.

I cooked this pork chop by roasting in the oven, after adding some seasoning.

It was lovely and tender, delicious.

December 11, 2010

But you said….

So there I was at Cribbs Causeway doing some late night shopping when I decided I wanted a bite to eat. So a quick decision was made to go to Café Rouge…

But you said….

Yes I know I said before that I wouldn’t go again to Café Rouge….

So….

However I had a Tesco Clubcard voucher on me, and that is one of the few places at Cribbs that takes them… so despite my reservations about Café Rouge based on previous visits, I decided to eat there.

The fixed price evening menu wasn’t an option as you can’t use the Tesco vouchers with it. So I looked at the full price menu and decided to go with the Bavette steak.

Traditional French cut of steak marinated in rosemary & garlic, best enjoyed rare, with French fries and melted garlic beurre maison.

I hadn’t tried a steak before at Café Rouge so was slightly apprehensive. I did though as the menu recommended ordered the steak rare. The Bavette is a flank steak so if cooked medium or well done it will be a tougher than say a sirloin.

When it arrived it did look very nice.

So as I cut into the steak I was still wondering if I had made a mistake. However in the end I was quite pleased. It was a little more done than I would have liked, which meant it was slightly tougher than I think it should have been. The fries were crisp, but over-seasoned. I did find them not entirely disagreeable, and there was a nice portion. I wasn’t too impressed with the butter so didn’t pour it over my steak. The main reason for ordering a steak is the steak and I was pleased with the dish. As with any dish ordered from a chain such as Café Rouge you are relying very likely on system cooking rather than home or chef cooked food. However in this case the dish exceeded my expectations and I did finish the plate clean.

Unlike previous visits to that Café Rouge the service was much much better, fast, efficient and friendly. The place was quite busy, so I was pleased with the unexpected much better level of service.

So despite my reservations I in the end had a good meal, good service and may go again.

Really?

Well I did say may…

December 10, 2010

Jamie’s 30 minutes, now fastest selling

BBC News is reporting that Jamie Oliver’s latest book, Jamie’s 30-Minute Meals, has become the fastest selling non-fiction title of all time.

Jamie’s 30-Minute Meals has sold 735,000 copies in 10 weeks, beating the previous record held by comedian Peter Kay’s memoir, The Sound of Laughter. Delia Smith’s How To Cook (Book 1) is the bestselling cookbook of all time, with more than a million copies sold. Jamie’s 30-Minute Meals, which contains recipes for 50 quick three-course dinners, was made into a television series for Channel 4.

I quite enjoyed the series, but I also enjoyed the Guardian’s attempts to cook his recipes in 30 minutes.

In his new book, Jamie’s 30-Minute Meals, Jamie proves that, by mastering a few tricks and being organized and focused in the kitchen, it is absolutely possible, and easy, to get a complete meal on the table in the same amount of time you’d normally spend making one dish! The 50 brand-new meal ideas in this book are exciting, varied and seasonal. They include main course recipes with side dishes as well as puddings and drinks, and are all meals you’ll be proud to serve your family and friends. Jamie has written the recipes in a way that will help you make the most of every single minute in the kitchen. This book is as practical as it is beautiful, showing that with a bit of preparation, the right equipment and some organization, hearty, delicious, quick meals are less than half an hour away. You’ll be amazed by what you’re able to achieve.

Regardless of how you feel about Jamie Oliver, if it makes people think more about what they eat and how they cook, that has to be better them then relying on microwaved freezer meals.

Buy Jamie’s 30-Minute Meals.

December 9, 2010

Roast Pork

I cooked a very nice loin of pork at the weekend.

Like most times I roast a joint, for the final hour I added chopped vegetable, though this time I also added apple, well it was pork.

Those may look sausages under the joint, but they are in fact carrots. By placing carrots under the pork, it adds flavour and stops the joint “steaming” in its juices and roast more evenly. Just in case you were wondering you can eat the carrots, but I add them to the gravy.

December 6, 2010

More roast potatoes

After posting about how I made my roast potatoes, I cooked them again.

One of the key processes is the par-boiling which softens the potatoes and ensures they get really crispy.

For me the other key processes are leaving them drained par-boiled potatoes to dry before placing them in a hot roasting pan with hot oil. I know that some swear by goose or duck fat, and I do quite like that, but recently I have just been using a bit of sunflower oil and olive oil for flavour.