With just over a week to go to the big day, remember that it’s about now you should be putting your sprouts on to cook for the big day. They do take about a week, though three days might be okay.
Picture source.
Young’s Premium Scampi
Okay so I succumbed to the advertising outside my local supermarket and I went and purchased a bag of Young’s Premium Scampi.
These frozen scampi take seventeen minutes in the oven and are typical scampi to be honest, nothing special and nothing really to write home about (or a blog entry, oops).
I don’t know maybe, my expectations were too high, but I was thinking they would be extra special, but they didn’t really hit the spot, reminded me more of the scampi I would get from the local chippy.
Not going to go on my shopping list again.
Lamb Steaks
Over the last couple of days I have been enjoying having some lamb steaks.
I have been cooking them very simply with some rosemary and a splash of olive oil.
Book Choice – Jamie Oliver
My book choice this week (well my first book choice of the blog) is:
Jamie at Home: Cook Your Way to the Good Life
This book is very close to my heart. It’s about no-nonsense, simple cooking with great flavours all year round. When I began writing it, I didn’t really know what recipes I would come up with, but something began to inspire me very quickly…my vegetable patch! I came to realise last year that it’s not always about looking out at the wider world for inspiration. Being at home, feeling relaxed and open, can also offer this. I love to spend time at home in the village where I grew up, working with the boss, Mother Nature, in my garden and seeing all my beautiful veggies coming out of the ground. Inside, you’ll find over 100 new recipes, plus some basic planting information and tips if you fancy having a go at getting your hands dirty as well!
Roasting Sweet Potatoes
I like sweet potato and though I know a lot of people mash them, I much prefer to roast them.
My preference is simple to cut into slices and roast in the oven with a splash of olive oil. They then have a natural sweetness which really adds to a meal.
Simple Beer Batter
Sometimes simple is best.
Tonight I cooked some pork balls to go with the chinese meal I was cooking.
I created a simple batter, of self-raising flour and some beer. Mixed to a consistency which would coat a spoon, not too thick and not too thin.
Cut your pork into cubes about 1cm thick, tall and wide.
Hot oil and a few cubes at a time until golden brown.
They should be crisp and more importantly retain their crispness.
Jack Daniels Barbecue Sauce
Many, many years ago I use to go out and eat at TGI Fridays, one thing they use to do with their steaks (and prawns and chicken wings) was either cook them in a Jack Daniels sauce or serve it on the side.
I remember trying to find that sauce at local supermarkets and other suppliers without success. I even (when I got the internet) trying to find an online supplier and again no success.
Eventually TGI Fridays stopped serving the sauce and it became one of those food memories, something you had once, and would never see again (like the Wispa).
So you can imagine my surprise when in my local Morrisons I found this.
Alas though it was nice it was not as nice as I remembered it, maybe it’s different, maybe it’s just time.
How do you cook mash?
So how do you cook mashed potatoes?
Any tips to make the best mash?
My way is very simple, boil potatoes until they fall off when pierced with a sharp knife (twenty to thirty minutes).
To this I add a splash of milk and a large knob of (unsalted) butter. Mash with a potato masher until nice and smooth.
Season with freshly ground black pepper.
What’s your recipe?
Remember to thaw out the puff pastry…
Just a tip really, when cooking boeuf en croute (beef in puff pastry) remember to get the frozen puff pastry out in plenty of time!
Trying to thaw out puff pastry quickly basically doesn’t work, it will either break into lots of pieces, or go funny in the microwave.
Even if you manage to overcome those problems, it cooks okay, but not perfectly.
So tip of the day, go out and buy fresh puff pastry, make your own, or if you are using frozen puff pastry get it out of the freezer in plenty of time and not thirty minutes before you want to start cooking.
Christmas at River Cottage
Fancy something different this Christmas?
Something a little more organic and ethical then you usually have?
Christmas is a time for overindulgence, for fabulous presents (and unwanted scarves) and, above all, for spending with loved ones. But if you’re the cook of the house, how many years have you missed out on the fun because you’ve been chained to the cooker? Do yourself a favour this year and adopt the River Cottage approach to festive cooking.
Hugh Fearnley-Whittingstall writes in the Guardian on a (not too) alternative approach to cooking the Christmas dinner.