Cooking Lizzy

Chicken of the Woods, Indian Style

2010-08-30T10:47:00.004+01:00

As you may already know Chicken of the Woods is in fact a bracket mushroom. It is best eaten fresh and I use only the very tender parts on the edge of the fan shaped fungus.

This photo shows a piece of chicken of the woods with some plums. The fungus was growing on the plum tree.

As the name implies it has a similar texture and taste to chicken fillets, so many recipes for chicken can be adapted for use with this fungus. Obviously it depends how often and how much you manage to find, if you only have small amount just once a year then cook it simply to enjoy the delicate flavour of the mushroom, do cook thoroughly though. I find that it is best thinly slices, and they fried in butter or oil - it takes on a brighter yellow colour. You can eat it just fried but I think the texture and flavour improves with the addition of some liquid at this stage and allowed to simmer gently until it is nice and tender.

Yesterday I decided to use the chicken of the woods in an Indian style dish. I first sauteed the thinly sliced mushroom in a very small amount of oil until it had taken on some colour. I then set this to one side.

I took a small amount of fresh ginger (2cm), four cloves of garlic and two small dried chillies and pureed them in the blender with a small amount of water.

I then added a teaspoon of cumin seeds to the remaining hot oil, when they started to burst I added the ginger and garlic mixture and allowed this to cook gently for a few minutes before adding a tin of chopped tomatoes. I seasoned this mixture with some ground coriander, salt and turmeric. When the sauce had begun to thicken - just a couple of minutes I added the chicken of the woods to the sauce, covered the pan and let it simmer for about 20 mins.

I served the chicken of the woods with spiced potatoes. I used freshly dug Pink Fir Apple potatoes which I boiled in their skins until just cooked. When cool enough to handle I skinned them and cut them into chunks about 3cm square.

I then put a teaspoon of mustard seeds in a frying pan with a teaspoon of hot oil, when they started to burst I quickly added the potatoes with half a thinly sliced onion and 3 chopped garlic cloves. When these had taken on some colour I seasoned them with sea salt, ground cumin and a small amount of turmeric.
I then added about 100gms of freshly picked spinach which I had cut into 3cm ribbons, stirred and allowed to just wilt before serving.

As an accompaniment I cubed a cucumber, salted it and allowed it to drain before seasoning it with some ground coriander.

It was really delicious and of course you can use a piece of chicken fillet if you can't find your own chicken of the woods. Enjoy!

Cherry Ice Cream

2010-07-11T15:37:00.002+01:00

450g Cherries, stoned (weigh before stoning)

120ml water

120g sugar

Cream - I used about 100ml of very thick unpasteurized cream (you can also use single or double cream)

Stone the cherries,

Dissolve the sugar in the water in a saucepan and add the cherries, cook very gently until the cherries are just soft,

Allow to cool and then puree, leave it rough with pieces of cherry visible.

Mix in the cream - add more cream for richer ice cream, I prefer a lighter, fruiter ice cream so use less cream,

Put into fridge to chill,

When very cold pour into ice cream maker and churn.

Venison Casserole

2009-10-03T17:38:00.003+01:00

This tasty casserole can be made using beef or venison or a mixture of the two. I prefer venison and I buy 'casserole' venison which is already cut into large cubes so is very easy to use. There is almost no fat on the venison so no trimming is needed and therefore no waste.

1 orange
150g each no soak pitted prunes and apricots
125g raisins
200ml orange juice
150 ml dry sherry
900g venison
1 level tsp salt
1 level tsp black peppercorns
2 level tsp coriander seeds
450g onions
2 tbs oil
1/2 level tsp each of ground mace and ground cinnamon
pinch allspice
1 level tbs cornflour
450ml beef stock
2 tbs balsamic vinegar
Couscous to accompany

Finely grate the orange rind and squeeze the juice
Combine the orange juice and sherry add the dried fruit, cover and leave overnight to soak.
Cut the venison into large (4cm) cubes if necessary.
Season with the salt,
Crush the peppercorns and coriander seeds,
Slice the onions finely,
Heat the oil in a large heavy flameproof casserole and brown the meat in small batches until it has a a rich colour,
Add a little more oil if necessary and fry the onions gently until golden brown,
Put the meat back into the pan with the spices, orange rind and flour, cook whilst stirring for a few minutes,
Add the stock and combine and bring to the boil,
Add the vinegar,
Cover and cook in the oven at 150C for 1 hour,
Remove the casserole from the oven,
Drain the fruit from the liquid and put to one side,
Add the soaking liquid to the casserole, cover and return to the oven for another 1 hour or until the meat is very tender,
Add the reserved fruit, stir and return to the oven for 5 mins to heat the fruit.
This dish is best served with couscous but could be served with mashed potatoes.

This dish can be made in advance - just under cook it and reheat before serving, ideal for entertaining and a wonderful Christmas dish.

Potato Salad with Sundried Tomato and Basil dressing

2009-08-30T15:14:00.000+01:00

1 kg new potatoes
6 pieces of sundried tomatoes in oil
large handful of fresh basil
1 clove garlic
150 ml bought mayonnaise
black pepper
salt

Boil the potatoes in the skins in salted water until tender.
Drain, and put to one side until cool enough to handle.
Skin the potatoes - the skins will lift off easily of the potatoes are still warm.
Cut into large bite sized pieces and put into mixing bowl.
Slice the sundried tomatoes thinly and add to the potatoes.
To make to dressing use a food processor or hand held blender and blend until smooth, the mayonaisse, the basil, the garlic, 4tbs of the oil from the jar of tomatoes, black pepper and some salt. Blend until smooth.
Mix together with the potatoes and sundried tomatoes, put into a serving dish and put in the fridge for several hours to allow the flavours to develop. Bring to room temperature before serving, as the flavour will be better, but don't leave in a warm place for too long.

These proportions are a rough guide, generally allow 150g - 200g potatoes per person and use a full jar of sundried tomatoes for anything up to 2kg of potatoes. Use as much basil as you have available.

Potato Ravioli, with Mushrooms, Garlic and anchovies

2009-08-26T14:51:00.002+01:00

Here is my version for potato ravioli, based on a recipe of Paul Rankins, It sounds very plain and dull, but it is completely the opposite - try it.

50gm butter
1 small onion
3 cloves of garlic
450g potatoes, peeled and cut into 1 cm cubes
175ml milk
20g dried mushrooms
3 tbs chopped chives
Salt and black pepper
Fresh pasta( made with 285g pasta flour or strong plain flour, 1/2tsp salt, 2 large beaten eggs, 1tbs olive oil, flour for dusting)
1 egg
6 anchovy fillets, roughly chopped

Heat 25g butter in a large frying pan,
Add the chopped onion and 1/3 of the garlic.
Sauté gently for about 3 mins.
Add the potatoes, half of the dried mushrooms and the milk and cover, cook over a very low heat until tender.
Mash the potato mixture with another knob of butter, add 2 tbs of chopped chives and season.
Put remaining chopped dried mushrooms into a bowl and cover with boiling water - leave to soak until later.
Make the pasta in a food processor. Then using a pasta machine roll out into thin sheets the width of the pasta machine.

Place one sheet of pasta on a flat surface, lightly floured, On one long side of the pasta place small spoonfulls of the potato mixture about 7.5 cm appart.
Brush the edges of the pasta and between the potato mixture with beaten egg, fold over the other half over the filling and press to seal around the potato mounds. Cut the ravioli into square and make sure the seals are closed by using the prongs of a fork to seal the edges of each pasta parcel.
Put to one side on a lightly floured tray.
Repeat with the remaining pasta.

To serve, cook the pasta in a large pan of boiling salted water until the ravioli rises to the surface, this only takes 2 - 3 minutes.
In the meantime prepare the dressing.
In a small pan heat the remaining butter, add the remaining soaked dried mushrooms, cook for a few minutes and boil off the liquid until a small amount is remaining. Add the anchovies, the oil from the tin/jar, remaining chopped chives and the garlic and a little course ground black pepper and just heat through.

Drain the pasta and serve on warm plates, drizzle with the dressing and serve immediately.

Tagliattelle with mussels

2009-07-18T18:51:00.004+01:00

We enjoyed a supper of mussels, steamed simply with white wine, onion, garlic, salt and pepper. There were a few mussles left when we had eaten sufficient, so I took the remaining mussels out of their shells and saved them and the liquid which was left. The next day we enjoyed a lovely dish of homemade pasta and a simple mussel sauce.

We enjoyed a supper of mussels, steamed simply with white wine, onion, garlic, salt and pepper. There were a few mussels left when we had eaten sufficient, so I took the remaining mussels out of their shells and saved them and the liquid which was left. The next day we enjoyed a lovely dish of home-made pasta and a simple mussel sauce.

200g Pasta - tagliattelle either bought or home made
100g streaky bacon, cut into thin strips
small knob of butter
1/2 onion finely chopped
2 cloves garlic, crushed
200g spinach leaves or the green part of swiss chard cut into 1 cm strips
liquid from mussels
4 tbs creme fraiche / sour cream
mussels (just a cupful is sufficient)

Sauté the bacon gently in the butter
When the fat starts brown add the onion and garlic and cook until the onion is soft but not brown
Add the spinach to the pan and allow to wilt.
Add the remaining juices and reduce rapidly
Stir in the cream
Add the mussels and allow to warm through gently.

Add the cooked pasta and toss together serve immediately.
Sufficient for two people

Welsh Amber Tart

2009-06-14T12:16:00.002+01:00

4 eggs
75g sugar
grated rind 1/2 lemon, optional
2 heaped tablespoons marmalade
100g unsalted butter, melted
shortcrust pastry to line a 15cm/7inch flan dish, homemade or bought

Bake the pastry case at 200C for 10 - 15 mins, until set.
If using a foil pastry case put it onto a baking tray first so that it is easier to move in and out of the oven, and avoids the pastry from cracking.

Beat the eggs, sugar lemon rind and marmalade together.
Whisk in the melted butter.
Pour this mixture into the warm pastry case and return to the oven and bake at 190C for another 20 mins.
Serve warm or cold

Toasted Bulghur Wheat Salad

2009-05-24T14:44:00.001+01:00

3/4 cup of Bulgar wheat
1 1/2 cups of hot vegetable stock (a stock cube dissolved in hot water)
Good seasoning of black pepper
1/2 tsp salt
2 Tbs mint sauce (if possible use fresh mint sauce from Salisbury's)
1/2 cucumber diced
4 spring onions
2 tomatoes chopped
1/3 cup oil
2 tbs lemon juice
1 clove garlic

Put the Bulgar wheat into a dry frying pan, stir over a gentle heat until lightly browned, don't for get to keep stirring and don't walk away and leave it - it burns very quickly!
Turn off the heat and carefully pour over the hot stock with the pepper and salt.
Stir until combined and leave for 20 mins for the stock to be absorbed.
Add the onions, cucumber and tomato.
Blend the oil lemon juice and garlic together until smooth and add pour over the salad, toss until combined.
If you have fresh parsley add a good handful of chopped parsley for extra flavour and colour.

Grapefruit and Spinach Salad

2009-05-15T10:31:00.000+01:00

Small bag of salad spinach (320g)
2 red grapefruit
Parmesan cheese either in a piece or flakes

Dressing
2 tbs balsamic vinegar
2 tsp honey
1/3 cup olive or sunflower oil
1/2 course ground pepper
1 clove of garlic

Using a serrated knife cut the top and bottom off the grapefruit then cut off the rest of the peel and all white pith. then cut out the segments. Cut over a bowl to catch the juices.
Mix the spinach leaves with the grapefruit.
Put all the dressing ingredients into a container with the juice of the grapefruit and using a had held blender (or food processor) puree until everything is incorporated.
Pour over the spinach and toss until all the leaves are coated.
Using a potato peeler flake the Parmesan cheese over the top of the salad.

Lazy

2009-05-03T18:06:00.000+01:00

Hi,
I have been wondering which recipes to add to my blog. If there is a recipe you would like me to add please let me know as I think I have added all the ones you have asked for so far. It is a wonderful time of the year on the market yesterday there was plently of local asparagus, not cheap I admit but tastes really good and the season is so short we really have to enjoy it while it is here. Simply boiled until just cooked with a butter sauce is superb or make a bunch go further by adding it to smoked salmon or prawns and toss with pasta and some creme fraiche for a simple supper dish.

New potatoes are coming on to the market too, again why spoil them just boil and toss in butter and freshly chopped chives.

Let's enjoy food as it comes into season and try to buy it locally but don't pay over the odds for something special unless you really can afford it - wait a week or two until it becomes more plentiful and the price comes down.

Enjoy!

Aubergine cooked in the pickling style

2009-03-22T16:38:00.000Z

2.5 cm cube fresh ginger, peeled and chopped
6 large cloves garlic, peeled
55ml water
800g aubergines
sunflower or vegetable oil, about 350ml
1 tsp fennel seeds
1/2tsp kalonji or cumin seeds
1 400g can chopped tomatoes
1 tbs ground coriander seeds
1/4 tsp turmeric
1/3 tsp cayenne pepper (more if you like)
1 tsp salt

Put the ginger and garlic in a small blender/food processor with 55ml water, blend until smooth.
Cut the aubergines in to wedges or slices about 2cm thick and about 5cm long
Put a metal sieve over a heat resistant bowl.
Heat some oil in a heavy frying pan enough to give about 1/3 cm depth.
When hot add the aubergine in a single layer, fry until a reddish brown colour, turn them over and brown on the other side. When well coloured remove from the pan with a slotted spoon or fish slice and put into the sieve and allow to drain.
Repeat until all the aubergine has been browned.
You can turn off the heat at this time and allow the aubergine to drain for an hour or continue. I normally just let the aubergine drain for the time needed to complete the recipe.
Add a little more oil to the pan and heat gently. When hot add the fennel seeds and kalonji, as soon as the fennel seeds start to get a little darker, this only takes seconds add the chopped tomatoes, the ginger and garlic paste, cayenne pepper, turmeric and salt.
Stir and cook gently for about 6 mins, turn down the heat and allow to simmer very gently until the mixture starts to thicken.
Add the fried aubergine to the tomato mixture and mix gently.
Cook on a medium heat for another 5 mins, then cover with a lid and simmer very gently for another 10 mins.
This dish can be eaten hot or cold and can be made in advance. Any excess oil can be spooned off when cool before serving if required.
This dish works well as part of a cold buffet meal or with meat dishes as a side dish or with a BBQ meal. Enjoy!

Italian Style Shepherds Pie

2009-02-22T14:39:00.000Z

1 large onion
25g butter
1 tablespoon sunflower oil
500g minced beef
2 large cloves garlic
250ml beef stock
2 large tablespoons tomato puree
1 tsp dried mixed herbs or oregano
salt and pepper
800g potatoes
Sauce
20g butter
2 level tablespoons flour
300 ml milk
100g grated cheddar cheese
1/2 tsp mustard
salt and pepper to taste

Melt the oil and butter together in a frying pan, add the chopped onion and cook gently until the onion is soft and starting to brown.
Increase the heat and add the mince breaking it up as you add it to the pan, fry over a medium heat stirring constantly until the meat has broken into small pieces and is a nice brown colour.
Add the crushed clove of garlic, stir.
add the tomato puree stir until well mixed
add the stock, the herbs and season.
Bring to a very gentle simmer, allow to cook until almost all the liquid has evaporated.
Meanwhile, peel the potatoes and thickly slice. Cook in boiling salted water for about 10 mins, the should be just tender when pierced with the point of a sharp knife, do not allow to over cook as they will fall apart. Different varieties of potatoes need different cooking times.
When the meat has finished cooking put into an ovenproof dish. Cover with the sliced potatoes, making an even covering.
Make the cheese sauce
Melt the butter gently in a saucepan, add the flour and stir into the butter, cook gently for a couple of minutes but do not allow to brown.
Pour in the milk stirring all the time, either with a wooden spoon or a balloon whisk.
Continue to stir until the mixture is smooth, bring to a gentle boil and cook, still stirring, for a couple of minutes.
Remove from the heat and stir in the grated cheese and mustard. Season to taste.
Pour over the potatoes and spread into an even layer.
Bake in the oven at 180 C for approx 1 hour.
Serve with a green salad or peas.

Smoked Mackerel Pate

2009-02-15T14:30:00.000Z

125g butter
1 packet smoked mackerel approx 250g
juice of 1 lemon
black pepper

Soften the butter - either allow to warm at room temperature or soften in microwave lowest setting for about 1 minute.
Put butter, the smoked mackerel, flaked off its skin into a food processor.
Process for a couple of minutes, scrape down the inside of the bowl and process again until smooth.
Add the lemon juice and a good shake of black pepper and pulse until well mixed.

Serve with fresh bread or toast.

Variation
I like to replace the lemon juice with a couple of tablespoons of horseradish sauce (bought ready made in a jar).

Hummus bi Tahina

2009-01-25T13:19:00.000Z

This is a wonderfully simple recipe - there is no need ever to buy Hummus it is cheap and easy to make.

225g tin of chickpeas
juice of 2 - 3 lemons
3 cloves garlic
100 mls tahina paste
salt
olive oil
paprika

Drain the can of chickpeas and rince with cold water and allow to drain.
Put the chickpeas, lemon juice, garlic and tahina paste into a food processor, and puree until smooth.
If the mixture is too dry add a couple of teaspoons of boiling water and puree again.
Season with salt and mix thouroughly, check for seasoning adding more salt and /or lemon juice.
Spoon into a serving bowl, drizzle a little olive oil over the top and speinckle with paprika.
Enjoy with fresh bread or chopped raw vegetables as a dip.

Gujerati-style green beans

2009-01-11T21:01:00.000Z

This is a wonderfully simple recipe from 'Madhur Jaffrey's Indian Cookery' I recommend all her recipes. I use frozen green beans rather than fresh and use them straight from the freezer.

450g frozen whole green beans
4 tbs vegetable oil
1 tbs whole black mustard seeds
4 cloves garlic - crushed or grated
1/2 - 1 dried red pepper crushed or chilli flakes
1 tsp salt
1/2 tsp sugar

Heat the oil in a large frying pan or wok over medium heat.
When hot add the mustard seeds, as soon as they begin to pop add the garlic
Stir the garlic until lightly golden.
Add the green beans and stir.
Add the chilli flakes, salt and sugar.
Stir fry the mixture for about 4 -5 minutes until the beans have warmed through and the flavours have been absorbed.
Serve either hot or at room temperature

Chicken Liver Paté

2008-12-21T00:12:00.000Z

This is a wonderfully paté to make, if you are entertaining friends over Christmas a couple of patés served with fresh bread is a simple, tasty and cheap way to feed them. Cheese is also easy but can be very expensive - choose one good cheese and buy a large piece - that with a couple of patés will go further and there will be less waste. Enjoy.

1 small onion
3 large cloves garlic
75g butter
500g chicken livers
mixed herbs
100 ml cream
salt and pepper

Finely chop the onion and garlic and fry very gently in the butter until soft but not coloured.
Increase the heat under the pan and add the chicken livers, stir gently and cook until they have changed colour, continue to cook for a few more minutes they should still give a little when pressed gently with a finger. Don't over cook.

Add a teaspoon of dried herbs and stir, season with salt and pepper.
Allow to cool but not go cold.
Put into a food processor and blend until smooth.
With the processor running add the cream. Add more if necessary, you are looking for a nice thick creamy texture.
Check for seasoning and give a final wizz to ensure that the mixture is light and creamy.
Put into a small bowl or spoon onto small pieces of toast and serve.

Tomato Tarte Tatin

2008-12-07T16:01:00.001Z

175g plain flour
125 g butter
25g finely grated Parmesan
course ground black pepper
8 tomatoes
2tsp brown sugar

Put the flour, 75g diced chilled butter, Parmesan cheese and black pepper, into the food processor and pulse until the mixture resembles fine bread crumbs.
Grease either 2 15cm sandwich cake tins or a 20 cm metal flan dish. Put the flour mixture into the tins and spread evenly, firm with finger tips and put into fridge to chill.

Halve the tomatoes lengthwise. Melt the remaining butter in a frying pan place the tomatoes in the pan cut side down. Sprinkle with the brown sugar. Allow to cook gently until the tomatoes start to soften but have not lost their shape.

place the tomatoes evenly on top of the flour mixture, and pour the butter and sugar mixture over the tomatoes.

Bake in oven at 180c for about 30 mins until the edges of the base start to turn golden.

Serve warm with a green salad.

Victoria Sandwich Cake

2008-11-30T13:05:00.000Z

This is the basic cake recipe which some of you have asked for it is not difficult but there are a few points to remember. If possible use an electric mixer either free standing or a hand held one it really makes a difference.

200g soft butter
200g caster sugar
4 eggs
200g self raising flour
1 tsp baking powder
8" cake tin buttered and base lined with parchment paper (cut a disk using the base of the tin as a guide)

Put the butter into the mixing bowl, if it is not very soft, soften in the microwave on the lowest setting for about a minute. You should be able to push you finger through the butter easily but it should not be melted.
Add the caster sugar,using the beater paddle of your mixer, beat until the butter and sugar turn a very light cream colour, almost white and the texture has become light and fluffy. This will take longer than you think even with a mixer. It is important to get the butter and sugar really light at this stage.
then add the eggs one at a time, beating in with the beater each time until the egg has been totally absorbed.
When all the eggs have been added
Stir the baking powder into the four
Add the flour to the cake mixture a tablespoon at a time with the mixer running on its slowest speed (otherwise you will be covered in flour).
Once all the flour has been added scrape the bowl to be sure that all the flour has been mixed through the mixture. Turn up the speed and mix for a few seconds on high.

Pu the mixture into the buttered cake tin smooth the top.
Put into a preheated oven 180c for 30 mins.
Check the cake after 25 mins, using your finger tips press the middle of the cake gently if it springs back it is cooked.
Turn out the cake onto a cooling rack and allow to cool.

Flavourings
Chocolate Cake
Mix 2 tbs good quality cocoa with 2tbs boiling water and make a paste. Add to the cake mixture after all the eggs have been added.
Coffee Cake
Put 4 tbs ground coffee and 8 tbs water into a small pan and bring to the boil. Allow to brew for about 5 mins and strain the coffee. Add 2tbs coffee to the cake mixture after the eggs have been incorporated and use the remaining coffee to make a butter cream topping.

Fresh Fruit Cake
When the mixture has been put into the cake tin. top with fruit, either sliced apples arranged on the top or half a bag of frozen fruits such as raspberries, blueberries or mixed summer fruits. The cake will take longer to bake - allow an extra 10 - 15 mins. The frozen fruit will sink to the bottom but it makes a lovely moist cake. Do keep in the cake in the fridge as the fruit will go mouldy if it is stored at room temperature.
All cakes freeze well, just allow to thaw and come back to room temperature before serving.

Sour Cream and Onion Tart

2008-11-23T12:32:00.000Z

8 tomatoes
salt and black pepper
200g chilled butter
175g plain flour
6 -7 tbs soured cream
900g 0nions
125g red Leicester cheese

Method

Halve the tomatoes across their widest point, place on a baking tray and sprinkle with a little salt and pepper. Put into the oven at 120c and allow to cook very gently for about an hour until they begin to shrivel and dry. Remove from the oven and allow to cool.

In the meantime, cut 150g butter into small dice and place in a food processor with the flour. Pulse until the butter is roughly cut up - you should still be able to see pieces of butter. Add the sour cream and pulse again briefly until just mixed.

Put the sour cream mixture on to a backing sheet and using your finger tips dipped in flour, press into an even layer to cover. Put aside in the fridge to chill.

Finely slice the onions, melt the remaining butter in a pan and add the onions and cook very slowly for about 30 mins until very soft, but not brown. Then increase the heat to drive off the excess liquid stirring all the time allow them to be come golden but not burnt! Set aside to cool.

Spoon the cold onions onto the pastry base and spread to the edges in an even layer.
Grate the cheese and sprinkle evenly over the onions.
Arrange the tomatoes on top of the cheese.
Cook the tart at 200c until golden - about 30 mins.

Serve with a green salad

This dish is very tasty but also very rich. This quantitiy will give 16 portions for a starter or 8 for a main course. It is easy to half the recipe and use prepare in a smaller dish.
The tart can be frozen when it has been assembled and cooked from frozen but do allow a longer cooking time.

Lentil Chilli

2008-11-16T16:14:00.000Z

This makes a cheap and very nutritional meal, serve with rice or cornbread, avocado puree and sour cream or creme fraiche. It reheats well in the microwave, making it ideal to have as a quick snack.

2 onions
2tbs oil
4 -6 large cloves of garlic
250g dried red lentils
2 x 400g tinned chopped tomatoes
1 - 3 tbs chilli powder
1 ltr vegetable stock
1tbs dried oregano
salt and pepper

Chop the onions and crush the garlic
In a large heavy pan gently sauté the onions and garlic in a few tablespoons of oil.
Allow to cook and soften but do not allow to brown.
Add the chilli powder to taste, start with a small amount - different brands have different strengths.
Stir and allow to cook for another minute.
Add the rinsed red lentils and stir.
Stir in the tomatoes.
Add the oregano.
Pour in the stock - it should be a very loose mixture and stir well.
Allow to simmer very gently until the lentils have become mushy and the mixture like a thick sauce. Stir from time to time to prevent burning.
Season with salt and pepper.
Serve with a spoonful of creme fraiche.

Chicken in Dijon Mustard Sauce

2008-11-01T17:27:00.000Z

I prepared this dish for a wine tasting event last week, and several people asked for the recipe. You may be interested in the wine tastings and wine events that are organized by Grape Sense, see their website http://www.grapesense.com/. In the meantime enjoy!

6 large chicken thighs, if these are not readily available use whole legs
1 onion sliced
2 cloves garlic - crushed
1/2 bottle red burgundy wine
salt and fresh ground pepper
small tub creme fraiche
2 large tbs. Dijon mustard
2 tsp corn flour

Put the chicken thighs into a non metallic dish/container
Add the onion and garlic and sprinkle with seasoning.
Pour over the wine.
Cover and leave in the fridge overnight or up to 24 hours.
Remove the chicken from the marinade, saving the marinade for later.
Heat a thick based frying pan and add a very small amount of oil.
Put the chicken in the pan, skin side down, in a single layer, and brown until the skin is golden and crisp. Turn over and allow to colour on the other side. Set the browned chicken to one side and repeat with the e remaining pieces of chicken,
Put the chicken in a shallow casserole dish or a Pyrex roasting dish, arranging the chicken in a single layer overlapping slightly if necessary.
Pour over the reserved marinade, add chicken stock or water to cover the chicken thighs. Cover dish with foil.
Put into a hot oven 200C for 30 mins then lower the temperature to 100C and cook for a further 3 hours - check from time to time, the chicken should be cooking very gently if the liquid is bubbling lower the temperature. All ovens are different.
When the chicken is cooked through but is still attached to the bone allow to cool.
Pour off the cooking liquid and set to one side.
In a separate pan mix the creme fraiche with the corn flour until smooth.
Mix in the mustard until you have a smooth paste.
Add the remaining cooking juices to the paste and stir until smooth. Bring to the boil stirring all the time.
Adjust the seasoning, adding more mustard to taste.
Pour the sauce back over the chicken thighs and return to the oven to warm through at 100C for about 1 hour.

This quantity makes 6 portions - adjust to your requirements.

Pumpkins and Pumpkin Bread

2008-10-21T15:24:00.000+01:00

This is a wonderful cake recipe which I got from a friend when I was living in Khartoum in the late 1970's. Dairy products where hard to come by so we didn't want to waste them on baking and eggs were also in short supply. This recipe uses pumpkins which we had in tins - and oil which we had a plentiful supply of.

At this time of year there are plenty of pumpkins around either buy one or more especially for baking or use the scrapings from your Halloween pumpkin. If using a whole one, cut into wedges remove the seeds and put in a roasting tin and cook at 200C for about 30 minutes, until tender do not allow to burn, the thickness of the wedges with affect the cooking time.
If using left overs from you Halloween pumpkin, put in a dish with a small amount of water and microwave for about 5 mins.

Either way when cool puree the pumpkin and store in plastic containers or food bags and freeze until required.
3 1/2 cups sifted plain flour
2 tsp bicarbonate of soda
2 tsp salt
1 tsp baking powder
1 tsp cinnamon
1 tsp nutmeg
1/2 tsp ginger
3 cups sugar
1 cup oil (sunflower / vegetable)
4 eggs
2 cups pureed pumpkin
2/3 cup orange juice, milk or water
1 1/2 cups raisins (optional)

Combine the dry ingredients, mix well and set to one side.
Beat together the oil and sugar, then beat in the eggs one at a time.
Stir in the pumpkin and juice.
Mix in the dry ingredients until smooth.
Stir in the raisins.
Pour into either 2 well greased loaf tins or 1 large rectangular tin 18 x 27 cm
Allow to stand for at least 20 mins before baking.
Bake in oven for 1 hour at 180C
Allow to cool in the tin for 10 mins before turning out.

This recipe freezes very well.

Parmesan and Tomato Tart

2008-10-19T18:08:00.000+01:00

Parmesan and Tomato Tart

150g Plain Flour
150g grated Parmesan Cheese
150g Butter
1/4 tsp Cayanne Pepper
1 jar Sundried Tomato Paste
100g Fresh Bread Crumbs
Tomatoes

Combine the flour, cheese and butter in the food processor until the resemble fine crumbs.
Add the cayenne pepper and pulse for a few seconds to mix.

Reserving 8 tablespoons for later, press the crumbs on to a flat ovenproof dish (pyrex dish 20X30 cm is ideal). Chill for 30 mins.
Bake the crumb base in oven 180C for 10 mins.
Spread sundried tomato paste thinly over the crumb base.
Sprinkle with a few bread crumbs reserving the remainder for later.
Slice the tomatoes into about 4 or 5 slices depending on the size and arrange to cover the crumb base.
Mix the remaining bread crumbs and cheese crumbs together and sprinkle over the top of the tomatoes.
Bake at 180C for 30 mins until golden brown.
Serve with a salad for a very tasty lunch or as a starter.