This is a recipe from the Philippines. It is great with rice.
- 700g fresh green beans
- 2 onions
- 2 cloves of garlic
- 1 can of organic chopped tomatoes
- 4tbsp organic vegetable oil
- 1 tsp salt
- Black pepper to taste
- Trim the beans and cut into 3cm lengths. Cut the onions in half and slice crosswise to fine slices, and chop the garlic very fine.
- Heat the oil in a large pan over a medium heat and fry the garlic for a few seconds, before adding the onion slices. Stir and fry for another 3 minutes or so, until the onions begin to turn translucent.
- Add the tomatoes, beans, salt and pepper and 100ml water
- Bring to the boil, cover, and then simmer for around 15 minutes until the beans are cooked.
- Remove the lid, turn up the heat and reduce the sauce until it is quite thick. Stir while you are doing this to stop it from sticking.
For this Indian recipe, you should really use fresh coconut, but if I’ve ever bought a coconut here, it has not been that good. I’ve substituted coconut milk.
- 6 tbs mustard oil or other vegetable oil
- 2 bay leaves
- 1 tsp whole black mustard seeds
- A large green cabbage, around 1.5kg, cored and finely shredded
- 1 tsp salt
- 1/2 tsp sugar
- 1 fresh hot green chilli, in fine long strips
- 50g grated coconut or 100ml coconut milk
- Heat the oil in a large pan over a medium to high heat
- Add the mustard seeds and bayleaf, and as soon as the bayleaf starts to darken and the mustard seeds start to pop, add the cabbage
- Turn the heat to medium, then stir and cook for around five minutes.
- Add the sugar, salt and chilli, and continue to stir and cook for a further three to five minutes
- Turn off the heat, add the coconut, mix and serve.
Lots of places to pick fresh mussels around the coast. This is a great way to cook them.
- 2kg mussels, cleaned and scrubbed
- 2 cloves of garlic
- 4 shallots
- 2 tbsp chopped parsley
- 25g butter
- 600ml white wine
- 25ml pastis such as pernod (optional)
- salt and pepper
- Put the shallots, wine, pastis, garlic, and parsley in a large pan and simmer for five minutes
- Add the butter and the mussels, turn the heat to high, and cook until the mussels are open. Shake the pan a few times to ensure that the mussels cook evenly.
- Season, and serve the mussels in soup bowls with the liquor as a sauce, and chopped parsley as a garnish.
An old classic. I have got very good at jointing chickens that have been passed on after meeting a sad end.
- 50g butter
- 1 chicken, jointed (or 1.5kg chicken pieces)
- 1 onion
- 225g mushrooms
- 100g lardons, or bacon bits
- 1 clove of garlic, chopped
- 300ml red wine
- 3 tbsp brandy
- 150ml stock
- thyme leaves
- salt and pepper
- 1 tbsp chopped fresh parsley
- 1 tbsp butter squished with 1 tbsp flour
- Melt the butter in a large casserole dish, and fry the chicken pieces for five minutes, and then set aside
- Fry the onions, bacon, mushrooms and garlic in the same pan for another five minutes
- Return the chicken to the pan, and then pour the brandy over the lot, and set alight for a minute or so.
- Pour the wine and stock into the pan, along with the thyme, salt and pepper. Bring to a simmer and cook for a couple of hours.
- Mix the flour and butter together, and add to the pan, about 10 minutes before the end.
- Garnish with chopped parsley before serving.
This is a classic. I use a very old version from a book by Marguerite Patten; the book is priced 2/6! The jam is best with rhubarb cut late in the year. I have recently reviewed this alongside the ‘Maw Broon’s cookbook’ and updated it. As usual, most of the ingredients can be ethically sourced.
- 800g-1kg Rhubarb, locally grown
- 200g crystalised ginger
- 1kg jam sugar
- Juice of 1 lemon
- Cut the rhubarb into 1 inch pieces, and cover with the sugar to stand overnight.
- Chop the ginger finely and sprinkle into the sugar.
- Cook slowly in a jam pan, until the sugar has dissolved.
- Add the lemon juice and bring to the boil. Heat quickly until the jam is thick, and boil for about 15 minutes.
- Pour into clean warmed jars.
This was amazing; the first time I cooked it, I was still telling people about it for days afterwards. I got the recipe from Frances Bissell’s book, the Organic Meat cookbook. I used a random bit of Ken Wilson’s pork, and some white wine from the fridge. The book specifies a cut that I didn’t have, and some wine that I didn’t have. It was still amazingly delicious. Serves 2.
- 1 tenderloin of pork approx 250g, sliced 1 inch thick
- 8 large prunes
- 150ml Vouvray or other white wine
- 1oz butter
- 2 shallots, peeled and finely chopped
- 1 tbsp redcurrant jelly
- 1 tsp lemon zest
- 4 tbsp double cream
- Salt and pepper
- Soak the prunes in the wine for at least 6 hours
- Melt the butter and cook the shallots very slowly until soft
- Turn up the heat, and add the meat, browning on both sides
- Add the wine and prunes, and bring to a simmer: cook until the pork is tender
- Stir in the redcurrant jelly, lemon zest, cream, salt and pepper. Bring to simmering point, and stir to amalgamate the cream with the sauce.
I served this with new potatoes and braised spring cabbage. Delicious.