Time for a coffee

May 9, 2020May 8, 2020

Giving cider another go

I am not really a fan of cider, I think it boils down to drinking stupid amounts of Merrydown Cider when I was student in York and not drinking it for a really long time.

I remember in 2006 accidentally ordering and drinking a Magners cider in Edinburgh, I don’t think I finished it.

Now living down in the South West (where everyone seems to drink cider) I have recently decided to give cider another go and looking over the supermarket shelves decided to try out a bottle of Henry Weston Vintage Cider.

I really quite enjoyed it, which surprised even me. I enjoyed the dryness of the drink and found it rather refreshing.

May 8, 2020May 7, 2020

Barbecued Salt and Pepper Pork Belly

With the unusual lovely hot weather, my barbecue has been used a lot, and the barbecued meat served with a selection of salads.

One new recipe I have been doing has been going down well and involves using pork belly strips.

Take the pork belly and season with salt and pepper, I then sprinkle the pork with chopped fresh coriander, though I have also used dried coriander, along with some lemongrass. Add a little olive oil and leave to marinade. I either buy pork belly without rind, or if no choice remove the rind before marinading and cooking.

I find pork belly general works best with long slow cooking, but I also like it on the barbecue as well. So you could cook the pork slowly in a warm oven, or throw caution to the wind and grill it on the barbecue.

I try and cook it on the barbecue so that it takes it’s time, but doesn’t dry out. One method I have used with a whole chicken also works with the pork belly.

Though you can cook directly on the barbecue, it can be quite challenging to ensure that the pork is tender and cooked properly. A challenge is that it is difficult to control the temperature of the barbecue unlike a normal grill. The key process I use is to recreate some aspects of a “normal” oven as opposed to the usual way of using a barbecue as a grill. After the coals have reached cooking temperature, move them to the sides of the barbecue, so that when the pork belly is placed on the grill, it is not over direct heat. This needs to be done with caution as the charcoal will be really hot and I use a tool with a long handle to do this. The pork, after placing on the grill, was then covered, I used a wok lid, but this is where a kettle barbecue comes into its own. This works well with larger pork belly joints as well.

May 7, 2020May 6, 2020

Time for Birthday Paella

When asked what was wanted for a birthday meal, the response was a seafood paella. Okay this is not paella, but is a dish inspired by paella. I have had authentic paella in Spain and from street food stalls in Bristol. I have been cooking this dish for a fair few years, but got told once by a Spanish person that what I was cooking wasn’t authentic paella, which is correct, so I normally describe this as a Spanish inspired rice dish.

In a large paella pan add a splash of olive oil. The add some pancetta (or chopped chorizo), a diced red onion, a diced onion, diced red pepper and diced yellow pepper. This is then cooked off slightly before I added some diced mushrooms and some sliced mushrooms.

Once the onions are softened I add the paella rice and stir it into the onions and peppers. I added a paella mix from Waitrose, but you could, of course, use your own spices, herbs and saffron. I then added some stock, I used a Knorr fish stock. I then added some tinned cannellini beans.

With hindsight I should have added the cannellini beans later in the cooking process as they got slightly overcooked and some fell apart.

I then gave everything a thorough stir. Then leave it to cook, don’t stir it again. As the stock reduces, add more stock to ensure that the rice cooks evenly.

I cooked the whole prawns on a griddle and did the same with the squid. I usually score the squid to make it look nice, but was out of time, so it went it as is. I also cooked some plain prawns and added them.

I usually cook the cooking chorizo separately as they seem to “leak” a lot of oil when cooking. I always try and using cooking chorizo rather than the dried ready to eat version you can buy. It’s softer and tastier I think in a dish like this.

I added the cooked fish, cooked chorizo and quartered lemons to the top of the dish and then served.

May 6, 2020

Gluten Free Mushroom, Spinach and Bacon Puffs

Having used the Jus-Rol Gluten Free puff pastry to make sausage rolls I decided to make them again, but also decided to try something new and make some Mushroom, Spinach and Bacon Puffs.

The Jus-Rol Gluten Free puff pastry comes as a ready rolled sheet which I sliced into squares. Into the middle of each square I put a mixture of mushrooms, chopped bacon and cut up spinach. I did consider pre-cooking the mixture, but decided not to. I then folded the corners into the middle and I then brushed the pastry showing with beaten egg. These were then placed on a baking tray lined with baking parchment.

The puffs were then baked in a 180º normal oven or 160º fan oven for 20 minutes or until golden brown.

If I was to make these in the future I would probably add some cheese to the mix, as they were a little dry. Fresh mozzarella would add some moisture, but cheddar would add flavour. Something to think about if I made these again.

May 5, 2020May 7, 2020

Gluten Free Red and White Cake

This is a tasty but colourful loaf cake.

The recipe is based on the weight of two eggs

Ingredients

- - 3 standard eggs
  - Take the same weight of two of the eggs of soft butter
  - Take the same weight of two of the eggs in caster sugar
  - Take the same weight of two of the eggs in self-raising gluten-free flour
  - Vanilla essence
  - Yellow food colouring
  - Red food colouring

Cream the sugar and butter until you have a smooth consistency.

Beat the eggs, add some vanilla essence. I then added a little yellow food colouring to brighten the cake mixture.

Stir the eggs into the creamed butter and sugar with some of the flour, until the mixture is smooth and consistent.

Then fold in the remaining flour until it is combined with the rest of the mixture.

Spoon half the mixture into one side of a loaf tin. Then in the mixing bowl add some red food colouring to the remaining mixture and stir it carefully until you have a nice consistent coloured mixture. Spoon the rest of the cake mixture into the loaf tin.

I do use loaf tin liners in my loaf tin. Makes getting the cake out of the tin much easier.

I then used a knife to gently swirl the two coloured mixtures together, you’re trying to achieve a swirly effect, not to combine the mix.

The bake the cake in a 180º normal oven or 160º fan oven for 30-35 minutes or until a metal skewer inserted into the cake comes out clean.

Cool and then serve in slices.

May 4, 2020June 2, 2022

Rocking the Gluten Free Rocky Road

During the lockdown I have been making gluten free rocky road a fair bit.

In a large pan, gently melt 150g of dark chocolate, 50g of butter and 3 large spoons of Golden Syrup. The key here is gently, too harsh then the butter and chocolate will burn. Once it has melted then leave for 15 minutes. You need to leave it to cool down otherwise when you add the marshmallows they will melt.

Crush some gluten free biscuits. I usually use a 160g pack of gluten free digestives, but have used a 120g pack of Schär Viennese Biscuits as well (though these are a lot more crumbly than the digestives. You easily make your own biscuits instead. I also add 50g of gluten free chocolate rice cereal as well, for added crunch. Then add 50g of small marshmallows.

This mixture is then stirred carefully to ensure that all the ingredients are coated in the chocolate mixture.

Spoon the mixture into either a greased lined baking tray or a foil tray. Press down into the tray and ensure that it is evenly spread.

Then sprinkle the top of the rocky road with decorations. I use small marshmallows, white chocolate stars and fudge pieces.

Chill in the fridge and then cut into squares or slices.

May 1, 2020

Coffee and Pistachio Croissant

On one of my last visits to London I stopped for a coffee on the way to the office, to check e-mail and catch up on other stuff.

I had been meaning for a while to try out the Sourced Market on Wigmore Street in Westminster. Before I didn’t have the time, or there was too much of a queue and I hate queuing…

This time, I had the time, and there was no queue, even though it was crowded. I was going to just have a flat white, but liked the look of the Pistachio Croissant, so I got one of those as well.

Sourced Market has a basement, it was quieter so I was down there (and could still get a 4G signal).

The coffee was excellent, and maybe a little too sweet for me, I did still enjoy the croissant.

Certainly if I ever get back to London and it’s open, I will go again.

April 30, 2020April 30, 2020

Last supper, well for a while

Before lock down and all the restaurants we usually frequent were closed we went to Wagamama at Cribbs Causeway. We had thought that places might close or be restricted, so took a final opportunity to go out and eat.

It was quite quiet compared to usual, but not to be unexpected. We were given a lovely warm welcome and we made our way to the table.

Looking over the menu and feeling quite hungry I decided that as well as my main course I would order a side of hirata buns. I really like these and have in the past been tempted to order them from Wagamama, but not really had a chance or wasn’t hungry enough, or more likely I chose the chilli squid instead.

The menu describes them as Mixed Mushroom Hirata Buns – two fluffy asian buns stuffed with mixed mushrooms, panko aubergine, coriander and mayonnaise.

The buns were lovely and fresh, warm and soft. The mushrooms were really tasty as was the panko aubergine. I demolished them fairly quickly and was left wanting more. They were very tasty buns.

Usually when I am at Wagamama I seem to order the ramen, so deciding to be different I want with a curry instead.

I had the Nikko Curry with Sea Bream, which the menu describes as fragrant and citrusy. Coconut, lemongrass and turmeric soup, roasted butternut squash, tenderstem broccoli, mangetout, bok choi, beansprouts, chilli, coriander, ginger, fresh lime, and chilli oil. It came with a side of white rice with sesame seeds.

I felt the fish was slightly overcooked, but I really enjoyed the soup and the vegetables were lovely fresh, and cooked perfectly. The dish overall was really tasty and I was wanting more when I had finished.

I really enjoyed the meal and was a little sad as we left as I realised that we might not enjoy such a meal again for some time.

April 29, 2020

Mushroom Tortellini

This is a warming pasta dish that has a somewhat autumnal feel to it, but you can eat it at anytime.

I generally make this sauce (and variations of it) for a range of different pasta, but as I quite like tortellini, this time I had the sauce with filled pasta.

I use fresh tortellini, one day I might get round to making some by hand, I have made fresh pasta before, but then my pasta machine broke, and I haven’t replaced it. This was a spicy sausage tortellini from a supermarket which takes a few minutes to cook.

To make the sauce, in a large frying pan add a splash of olive oil. I also sometimes use truffle oil, which has a real flavour boost to the sauce. Then add some diced pancetta. My personal favourite of the moment is the pancetta from Aldi, however I also quite like buying it (when I can) from an Italian Deli and dice it myself. One the pancetta has started to cook, add chopped red onion and red pepper. Once the onion and pepper have softened, add some (well a fair bit) of sliced mushrooms. I usually add some butter as well at this point to help with the mushrooms cooking. I prefer using chestnut mushrooms, but also throw in some of the Woodland mushrooms from Morrisons as well.

Stir.

When the mushrooms are nearly cooked, add a small bag of baby spinach. This will wilt down and should be stirred in.

I then add some creme frache mix into the mushrooms.

At this point I cook the pasta, which only takes a few minutes, drain, and add to the sauce. I then generously grate some parmesan into the sauce and pasta along with some freshly ground black pepper.

Serve and add more parmesan to taste.

April 25, 2020May 7, 2020

Gluten Free Loaf Cake

This is a tasty plain loaf cake.

The recipe is based on the weight of two eggs

Ingredients

- - 3 standard eggs
  - Take the same weight of two of the eggs of soft butter
  - Take the same weight of two of the eggs in caster sugar
  - Take the same weight of two of the eggs in self-raising gluten-free flour
  - Vanilla essence

Cream the sugar and butter until you have a smooth consistency.

Beat the eggs, add some vanilla essence.

Stir the eggs into the creamed butter and sugar with some of the flour, until the mixture is smooth and consistent.

Then fold in the remaining flour until it is combined with the rest of the mixture.

Spoon into a loaf tin and bake in a 180º normal oven or 160º fan oven for 35 minutes or until a metal skewer inserted into the cake comes out clean.

I do use loaf tin liners in my loaf tin. Makes getting the cake out of the tin much easier.

Cool and then serve in slices.

I used some yellow food colouring in the recipe, as we like to eat bright cakes….

To make a Maderia Cake version of this recipe, add the grated zest of one lemon to the egg mixture as you add the vanilla essence. Add 50g of ground almonds when you add the flour.