Tuesday, 21 November 2017

Butternut squash casserole

An inevitably-tweaked BBC Good Food recipe. Ripe for slow cooker conversion but haven't done it yet - although it's so easy, as long as you have 30 minutes to really let it simmer it will be fine.

2 onions
1 clove garlic
500g each butternut squash and sweet potato (peeled, chopped, and handily frozen by Tesco...)
1 jar roasted red peppers (I buy them from the World Foods aisle where they are cheaper)
2 tins chopped tomatoes
1 tin chick peas
ground cumin
freshly ground cumin seeds
paprika
1 stock cube of your choice made up with about 100ml water


Chop the onion and fry along with the spices until translucent. Chuck in the peppers (chopped), squash and sweet potato, chick peas, tomatoes and stock then simmer until the squash and potato are soft.

Optionally, serve with grated cheese, fresh coriander, plain yogurt, and cous cous. But it's fine as a one pot.

Sunday, 12 November 2017

Pork casserole

Didn't do this in the slow cooker but I think it is ripe for conversion to do so. One from Holly Bell's fab blog, it got the thumbs up in this house.

Lean pork shoulder (350g) browned in flour, an onion and a stick of celery chopped and softened along with a couple of carrots, sage and black pepper, chucked in a pot with a chunked bramley (or maybe two if smaller), a couple of bay leaves and pork stock (350ml) to round it out. I also popped in some chestnut mushrooms. An hour at 160°C (fan) did the trick.

Served it just with kale and courgette that we had knocking about and needed finishing. The kale worked especially well with the zingy sauce. There was a lot of liquid so at the end I also put in some leftover mash we had, which helped a bit. I think next time I'd put dumplings on the top, maybe made with a dab of wholegrain mustard, or serve with mustard mash. Savoy cabbage would be another good accompaniment.

Sunday, 5 November 2017

Bonfire beauties

We had a really lovely bonfire party at friends' yesterday, lots of sharing dishes and cakes. Here's one recipe from me, and two from others that I tried on the night and loved.

Bonfire cupcakes (makes 24)

I made a standard 4-egg chocolate sponge mix (sub out 30g flour for cocoa powder). For me, this made 24 cupcakes with about 40g raw mix. I made them in muffin cases so there was a bit of freeboard, and they baked in about 20 minutes at 160°C (fan).

Once cooled:

Paint the top with marmalade and roll in, or sprinkle on, any chocolate/dark sprinkles, especially around the edge.

Pipe in a 'fire' of buttercream. I made one with 250g butter, 350g icing sugar, and milk to loosen (turned out there was about 20-25% too much for what I needed, but I don't like over-frosted cakes). I coloured it red, orange and yellow in three batches with gel colour, and placed it in the piping bag by alternating spoonfuls.
Add chocolate sticks for "wood" - I used posh Elizabeth Shaw things due to a lack of choice but Matchmakers would be ideal. There are 24 in a box and I had 2 boxes, so each cake got 6 bits. However, the sticks needed to be shorter than I first thought to look good (too-tall pyramid fires look silly) so I have a pot of snapped off ends to eat...
For a final touch I added two mini marshmallows on a cocktail stick to each :)


The other recipes I want to record before I lose them...

Delicious, rich-tasting, barbecue-y vegan baked beans from A Virtual Vegan. (Advice is to omit the vinegar.)

Awesome autumn squashage rolls (vegetarian) from my friend Flo:

"I roasted 4kg of squash, then puréed about 3/4, and chopped the other 1/4. I mixed that with 500g marscapone, 2 onions sauteed in butter with 16 cloves of garlic and a bunch of fine chopped sage, and 4 eggs. That made a sausage meat replacement to make rolls with - I used 2kg of all-butter puff pastry. You could probably make a bit less!"

More slow stuff

Mixed bean chilli - left to bubble while we were out trick-or-treating.

I did my usual basic recipe (onions, courgettes, peppers, tinned tomatoes, sweetcorn, chilli powder, and whatever beans I can lay my hands on - kidney, blackeye, canellini, black in this case). Hard to reduce the liquid when there's no added water, and indeed this came out a bit soupy. Next time I think I will bung some red lentils in to thicken.


Slow cooker lamb curry (BBC Good Food)

Oddly this said to put everything in the slow cooker pot and refrigerate overnight. I didn't read that in time, but I don't have room in my fridge anyway, so I skipped that stage. It didn't seem to matter. I also used korma paste as that's what we had. The kale was OK but left a bit of a cabbagey aroma while cooking so I might consider a switch next time, maybe mushrooms for bulk and spinach for greens. And, ironically given the above, I forgot the lentils and it was again a bit soupy. But that meant plenty of sauce for naan breads to soak up :)

Sunday, 29 October 2017

Slowly does it

Autumn is upon us. I bought a slow cooker. These two things are not unrelated.

First efforts were:

River Cottage North African squash & chickpea stew

Winner! Does what it says on the tin. Squash, chickpeas, red lentils, warming spices, and the usual suspects of tomato, onion, garlic, celery, stock, herbs. This was very good, end result was a lovely consistency with the lentils and some but not all of the squash broken down - that's what you get with a bag of inconsistently-sized frozen chunks (I hate peeling the buggers). I can't fully comment on the taste due to a ridiculous cold, but family consensus was that it was good. My only quibble is that in no way, shape or form does this serve six, unless they are six fussy four year olds. Chuck in the whole 500g of squash and another tin of chickpeas and you might get close. Don't forget to reduce the liquid by a third or so to make this in the slow cooker (3-4 hours on high was plenty for us).

BBC Good Food slow cooker Spanish chicken

Has potential. Tasted good (as much as I could tell - see above) but way too much liquid, and this recipe is designed for slow cooking so I didn't reduce it. Still, tasty soup for lunch tomorrow! I didn't put enough peppers in, so would fix that next time. I did cook the onions in the slow cooker pan first, with smoked and regular paprika, which boosted the flavour. Could consider putting potatoes in this to thicken it, but we had ours with paprika roasties and the texture contrast was good. Maybe put canellini beans in the stew? Hmmm...


More trials (hopefully not many tribulations) to come...

Also bookmarking/highlighting this page of useful slow cooker conversion tips.

Tuesday, 11 July 2017

Gooseberry yogurt cake

Having been given some delicious home grown gooseberries, I wanted to find a new recipe to do them justice. I've previously made a meringue pie but I didn't need a dessert this week, just cake. I settled for an old Tesco recipe, summarised as:

Beat together 75g butter/marg, 75g natural yogurt, 125g caster sugar, and 2 eggs. Fold in 150g self-raising flour. Bake in a lined 20cm tin at 180°C / 170°C fan for 20 minutes. 
Meanwhile, melt 25g butter and 4tbsp golden syrup, and cook 300g gooseberries (topped and tailed) in it for a few minutes to soften. 
Spoon the gooseberries over the cake and bake for another 30 minutes.

The end result was tasty and had a soft, slightly dense madeira-like texture. I added a drop or two of almond essence for interest, which worked well with the fruit, and also did my usual trick of a half teaspoon of baking powder in with the SRF. It's not a very tall cake and I could be tempted to double the cake recipe and make another one (without the fruit on top) and sandwich them together with gooseberry jam or lemon curd.

My one issue is with the gooseberries - there was a significant amount of liquid in the pan, and I didn't dare pour all of it on the cake. As it was, some liquid still came through the loose-bottomed tin and leaked onto the oven shelf below. So there is now some gooseberry sauce in the fridge :) I am tempted to just cook the gooseberries with a little sugar next time, no syrup or butter.

Sunday, 28 May 2017

Pulled pork with carrot salad

A slow cooked shoulder of pork with a honey-chipotle marinade (BBC Good Food) - 75g ketchup, 2tbsp each of honey and chipotle paste, and 1tbsp red wine vinegar. Marinate a 1.2-1.5kg pork shoulder for 2 hours to 2 days, then cook at 140°C (fan) for 4 hours - place the pork and any leftover marinade in a pan with 100ml water and cover with a well-fitting foil tent. At the end of 4 hours, remove the foil and crank up to 180°C for 30 mins to brown the outside.

Worked fine but would have liked a stronger flavour (marinated for 24h) - next time, add more chipotle. When removing the foil I saved the juices and then poured these on the pork after it was shredded.

We had this with steamed new potatoes and a carrot salad with a lemon dressing:

olive oil to taste
juice 1/2 lemon
zest 1 lemon
1/4 to 1/2 tsp harissa
1/2 tsp each coriander, cumin, sumac
salt
maple syrup or honey if the lemon is a bit too much

Salad: 3 large grated carrots, 1 preserved lemon chopped small, 4 shredded mint leaves, half a bag of mixed leaves inc. rocket.

The dressing went down really well so next time I would use the whole lemon and multiply up accordingly!