Author: drceit

Minestrone 1

I’ve marked it as number 1, because I know that there will be variants and I might post some more minestrone recipes. I’ve previously done a summer vegetable version as well. 

This is a more solid affair, this soup. As usual, after making the broth, you add the vegetables in the order in which they will cook, saving those with the shortest cooking time until the end. You can vary the vegetables in season, to include chopped beetroot, celeriac, fennel, peas, leeks, kohl rabi, or substitute rice or barley for the pasta. 

INGREDIENTS:

  • 3 tbsp olive oil
  • 2 onions, finely sliced
  • 3 cloves of garlic, finely chopped
  • 2 rashers of bacon or 100g pancetta, or more if you wish
  • 2 tsp marjoram or mixed herbs
  • a can of chopped tomatoes
  • 150ml red wine
  • 1 can of haricot beans, drained. 
  • 1.7 litres of boiling water or stock
  • 2 carrots, peeled and diced
  • 2 small potatoes, such as charlottes, peeled and diced
  • About the same volume of turnip, peeled and diced
  • 1 stick of celery, chopped
  • half a small cabbage, shredded
  • salt and pepper
  • 50g small pasta
  • Parmesan cheese

METHOD:

  • Heat the olive oil in a very large soup pan, and cook the onions very slowly for 5 minutes so that they soften. Add in the chopped garlic and cook for another couple of minutes before adding the bacon and herbs. You can actually use just about any herb; thyme, basil, marjoram all work well. 
  • Once the bacon is cooked and the mixture is hot through, add the chopped tomatoes, red wine and haricot beans. Bring this to a simmer and then add the boiling water or stock. Bring to a simmer and cook very very slowly for the flavour to develop, and for the beans to be hot and cooked through. 
  • You can pause at this stage, and then finish the soup off when you are ready, about 45 minutes before serving, to ensure that all of the vegetables are perfect. 
  • Add the carrots, simmer for 15 minutes.
  • Add the potatoes and turnip, simmer for 15 minutes
  • Add the celery, cabbage and pasta, season with salt and pepper, simmer for 10 minutes
  • Stir in 2 tbsp grated parmesan, and serve with more parmesan. 

Rabbit with green olives and wine (Ligurian rabbit cacciatore)

I saw this dish being served on Stanley Tucci’s fantastic series on Italian food. I’ve been trying to recreate it, and it is easy and delicious.

It is well worth watching both series of this program, the joy of good food shines through, from the program makers, the food producers to the presenters. The Ligurian program is the episode which inspired this recipe. 

INGREDIENTS:

  •  One wild rabbit, jointed into 6 pieces
  • 60ml olive oil
  •  3 medium garlic cloves, peeled and roughly chopped
  • Approx 40g stoned green olives
  • 1 tsp dried thyme, or a sprig of thyme (you could also use rosemary)
  • 200ml medium dry white wine, or 50/50 wine and chicken stock
  • salt and pepper

METHOD:

  • Put all of the ingredients except the olives, stock and seasoning into a plastic box with a lid, and marinade the rabbit overnight. 
  • The next day, put all of the ingredients including the olives, stock and seasoning, into a casserole dish.
  • Cook in the oven at 170C for an hour and a half, or until the rabbit is tender

I served this with grilled bulb fennel and a few small potatoes

Lamb hot-pot with dumplings

I’ve made this recipe a few times, and it is very tasty. It is a useful one-pot meal, and uses some of the less tender cuts of lamb or mutton. 

 

INGREDIENTS:

  • 1 onion, chopped
  • 2 carrots, sliced
  • 2 sticks of celery, chopped
  • 25g lard, dripping or olive oil
  • 8 best end or middle neck lamb chops, trimmed of excess fat
  • 2 tsp flour
  • salt and pepper
  • 200ml water
  • 1 tsp rosemary (or similar fragrant herbs – try Italian herbs for meat)
  • 125g self-raising flour
  • 1/4 tsp salt
  • 40g suet
  • 1 tbsp chopped parsley
  • a little cold water

METHOD:

  • Heat half the fat in a frying pan, and brown the carrots, onions and celery, and put them in the bottom of a casserole dish
  • Coat the chops in seasoned flour, and brown in the rest of the fat, and put them on top of the vegetables
  • In the frying pan, pour away any excess fat, and then add the tomatoes, water, herbs and salt and pepper, and bring to the boil, scraping in any sticky goodness from the bottom of the pan. Pour this over the meat. 
  • Cover the casserole, and cook at 180C for 1 1/2 hours
  • Make the dumplings. Sift the self-raising flour and salt into a bow, and mix in the shredded suet and parsley. Add cold water very slowly, until you have a soft but not sticky dough. 
  • Roll the dough into 8 balls. Put them over the top of the hotpot, and cook without a lid for a further 20 minutes until the dumplings are cooked. 

If you have a lot of potatoes, this is fine without the dumplings, and served with mash. Next time, I may try slicing potatoes over the top  at the start and cooking the whole thing together. 

An alternative way of preparing the dumplings: use 125g self raising flour, 125g wholewheat flour, 1 tsp baking powder, 125g shredded suet, 1/4 tsp salt, 7 tbsp mil. Mix together as above, make dumpling balls, and simmer in water or stock, instead of cooking in the stew. 

Pork cooked in milk (Maiale al latte)

We tried this recipe from Elizabeth David. It is a little tricky, and needs watching at the end. But it was fabulous

INGREDIENTS:

  • About 900g pork, preferably loin or boned leg, without the rind
  • For each 450g of meat, allow 550ml of milk, 25g butter and 25g of pancetta
  • Salt and pepper
  • An onion, finely chopped
  • 1-2 cloves of garlic
  • 1/2 tsp coriander seeds
  • 1/2 tsp marjoram, basil or fennel

Method

  • In a pan that fits the meat neatly, melt the butter and brown the onion in it: the onion should be well cooked.
  • Add the pancetta to the onion and fry until the fat is browned.
  • Stick a clove of garlic inside the rolled meat, along with the coriander seeds and herbs. Rub the pork with salt and pepper and then brown it off in the butter along with the onion and ham.
  • In the meantime, heat the milk to boiling in a separate pan. When the meat is browned and heated up, pour the boiling milk gently over the top. Do not add any more salt and pepper from here on in
  • Keep the pan simmering at a moderate pace on the stove top, uncovered. Gradually the milk will form a skin over the meat, and the milk may curdle to make a grainy broth. Do not disutrb this until it has been simmering for a good hour.
  • After an hour or so, break the skin round the meat and scrape the sides of the pan, and stir it all in. The sauce should be beginning to thicken and reduce down at this stage. Keep a close eye on it to make sure it doesn’t burn or start to stick. The sauce will reduce down to a very thick, granular texture, full of bits of onion and ham, like a tasty ricotta. The meat will be encased in a fine crust formed from the milk.
  • to serve, pour the sauce over the meat, and then slice it. It is divine hot or cold

We served it with leeks, broccoli and potatoes.

Curried Pumpkin Soup

INGREDIENTS:

  • 30 g butter
  • 25 g plain flour
  • 15 g curry powder
  • 950 ml vegetable broth such as marigold
  • 900g cooked pumpkin
  • 355 ml single cream
  • 30 ml soy sauce
  • 10 g sugar
  • salt and pepper to taste

METHOD:

  • Preheat oven to 190C.
  • Cut thepumpkin into wedges, remove seeds and then bake, skin side down, for approx 1 hour. Allow to cool then remove skin and mash pumpkin flesh.
  • Arrange pumpkin seeds in a single layer on a baking sheet. Toast in preheated oven for about 10 minutes, or until seeds begin to brown (I cheated and used prepared pumpkin seeds, because I hate shelling them.)
  • Melt butter in a large pot over medium heat, then stir in flour and curry powder until smooth. Cook, stirring, until mixture begins to bubble.
  • Gradually whisk in the broth, and cook until thickened.
  • Stir in the cooked pumpkin and cream. Season with soy sauce, sugar, salt, and pepper to taste. Bring just to a boil, then remove from heat.
  • Garnish each serving with roasted pumpkin seeds.

Easy Pumpkin Cookies

INGREDIENTS:

  • 500g cooked pumpkin
  • 2 eggs
  • 120 ml apple sauce
  • 3tsp vanilla extract
  • 500g self raising flour
  • 1/2 tsp cinnamon
  • 1/2 tsp ground nutmeg
  • 1/2 tsp ground cloves

Method

  • Preheat oven to 175C.
  • Lightly grease two baking sheets.
  • Beat the pumpkin, eggs, apple sauce, and vanilla together in a large mixing bowl.
  • Stir in the flour, cinnamon, nutmeg, and cloves until well blended and creamy.
  • Drop spoonfuls of the mixture onto prepared baking sheets. Bake in preheated oven until tops are firm when lightly touched, 8 to 10 minutes. Cool on racks.

PUMPKIN GINGERBREAD

Next month is October. This is me getting prepared for the pumpkins.

INGREDIENTS:

  • 250 g sugar
  • 100 ml vegetable oil
  • 3 eggs
  • 65 ml water
  • 500g pumpkin puree
  • ½ tsp ground ginger
  • 1 tsp ground allspice
  • ½ tsp ground cinnamon
  • ¾ tsp ground cloves
  • 180 g plain flour
  • 1 tsp bicarbonate of soda
  • pinch salt
  • 1 ½ tsp baking powder

METHOD:

  • Preheat oven to 175c.
  • Lightly grease a loaf tin.
  • In a large mixing bowl, combine sugar, oil and eggs and beat until smooth.
  • Add water and beat until well blended.
  • Stir in pumpkin, ginger, allspice and cinnamon.
  • In medium bowl, combine flour, bicarb, salt, and baking powder.
  • Add the dry ingredients to pumpkin mixture and mix just until all ingredients are combined.
  • Spoon into prepared loaf tin. Bake in preheated oven until, about 1 hour

Chestnut Bourguignon pie

My lovely sister was making me jealous with tales of the lovely harvest of apples, pears and plums from the surrounding orchards, down in kent where she lives. She suprised me this weekend by sending me a box full of plump, shiny, perfect chestnuts – freshly picked of course.

I knew exactly what I was going to do with them – make my favourite vegetarian pie. If you don’t have a lovely sister to send you fresh chestnuts, then you can sometimes buy tinned or vacuum packed ones locally or alternatively, buy them dried online. This recipe is taken from the BBCGood Food magazine. It is wonderful with creamy mash and sweet potato.

To prepare the fresh chestnuts, snip of the tip of each nut, and bake at 200C for around 8 minutes. Let them sit for a couple of minutes until they can be handled, and peel.

INGREDIENTS:

  • 250g/8oz of fresh chestnuts OR 125g/4oz dried chestnuts, soaked for 6-8 hours
  • 2 bay leaves
  • 1 sprig fresh rosemary or 1 tsp/5ml dried rosemary
  • 210ml/7fl oz red wine
  • 300ml/10fl oz Marigold vegetable stock or water
  • 25g/1oz butter or soya margarine
  • 8 small pickling onions or shallots, peeled
  • 125g/4oz chestnut mushrooms, wiped
  • 125g/4oz button mushrooms, wiped
  • 2 tsp Dijon mustard
  • 2-3 tbsp tamari or soy sauce
  • freshly ground black pepper
  • fresh parsley, finely chopped
  • 225g/8oz pastry. You could use Gluten Free Pastry.

METHOD:

  • Preheat the oven to 200C/400F/Gas 6.
  • Place the soaked chestnuts, herbs and 150ml/5fl oz of wine in a saucepan with vegetable stock to cover and cook until just tender – approximately 50-60 minutes.
  • Drain the chestnuts, reserving the liquid.
  • Melt the butter in a frying pan and sauté the onions until slightly browned.Add the mushrooms and cook for a further 4-5 minutes.
  • Add the chestnuts, the remaining red wine and sufficient chestnut cooking liquor to cover. Bring to the boil and simmer for 20-30 minutes to reduce the liquid a little.
  • Stir in the mustard, tamari and black pepper to taste and cook for a further 5 minutes.
  • Check seasoning and adjust as necessary. Spoon the mixture into a pie dish. Roll out the pastry on a floured surface and place on top of filling. Bake for about 20 minutes until golden.

Tagliatelle with carrot and tarragon carbonara sauce

Trust me: this is good.

INGREDIENTS:

  • 2 carrots, peeled and finely chopped
  • 1 tbsp finely chopped onion
  • 1 tbsp olive oil or butter
  • 250g tagliatelle
  • 2 eggs, beaten
  • 50g grated parmesan
  • 1 tbsp tarragon
  • salt and pepper

METHOD:

  • Bring a large pan of salted water to the boil, put in the tagliatelle, and cook for 8 minutes.
  • While the tagliatelle is cooking, fry the onion and carrot in the olive oil or butter until cooked, about 6 minutes.
  • Mix the eggs, tarragon, salt and pepper and parmesan in a bowl.
  • When the pasta is cooked, drain it, and stir in the carrots, onions and egg mixture, and stir until the sauce is hot but still creamy; do not try to get the egg set, that is not the point
  • Serve quickly, while still good and hot, with pepper and more parmesan, to taste.

Pork and Saffron Risotto

This recipe comes from Valentia Harris’s excellent book on risotto, which I use frequently. This is the only recipe for risotto that I have found that uses pork. I used a piece of a hand of pork, and some dripping that Malcolm had clarified.

INGREDIENTS:

  • 75g pork dripping, lard or pork belly fat
  • 1 finely chopped onion
  • 300g finely cubed pork, eg from shoulder or hand of pork
  • 1/2 glass dry white wine
  • 1 tin organic chopped tomatoes
  • pinch of safron strands soaked in a little warm water
  • 500g organic risotto rice
  • 1.5 litres hot stock
  • 50g freshly grated pecorino/parmesan cheese
  • salt and freshly ground black pepper

METHOD:

  • Fry the onion in the pork dripping slowly so that it softens, then add the cubes of pork
  • Cook together and add the dry white wine, until the pork is browned.
  • Add the tomatoes and mix well, then add the saffron and the water in which it soaked, and bring to the simmer.
  • Continue to simmer gently for about an hour, adding water if required to keep the mixture moist. At the end of the cooking, the pork should be almost falling apart.
  • Add all the rice, and stir until it is heated through and well coated.
  • Start adding the hot stock a little at a time, stiring it in as you go. Make sure that all the liquid is absorbed before adding the next bit of stock.
  • When the rice is cooked, firm, yet velvety and the sauce is creamy, take the risotto off the heat and add the cheese, salt and pepper. Let it sit for a few minutes and stir before serving from a warmed platter.