Category: Vegetables

Roast lamb shoulder with roast potatoes and red wine and porcini sauce

Published on by Hanna3 Comments

I thoroughly enjoy the Sunday roasts so common in this country, and it is certainly the season for it again now. So last Sunday we had the frist roast with roast potatoes for a while, and it was lovely!

I used a half shoulder of Welsh lamb and was actually really pleased with the result. The oven was only on 150C, and I browned it before roasting to give it more flavour, and to get tender meat I rested it for 30 minutes. This left crispy bits on the outside and pink tender meat on the inside.

We also had perfect roast potatoes, red wine sauce with porcini and roasted root veg. A perfect Sunday supper!

Roast shoulder of lamb , serves 2

whole or half shoulder of lamb, bone in. (mine weighed around 800 g)

butter/oil for frying

4 rosemary sprigs

2 whole garlic cloves

a splash of red wine

Season the meat on all sides, don’t be shy with the salt. Brown it in a hot frying pan with the rosemary and garlic in the pan as well as oil/butter. Place it on a wire rack over a tinfoiled-lined roasting tray. Add the wine and place a meat thermometer in the thickest part of the meat (not by the bone). Place in 150C oven until it reaches 58C inside. Wrap in tin foil and let it rest for 30 minutes.

Roast potatoes, serves 2

ca 6 large Maris Piper potatoes, peeled and cut in half

2 tbsp duck or goose fat

salt, white pepper

Place the potatoes in a pan and add biling water just to cover them. Parboil for 5 minutes. Add the fat to a roasting tray and let it heat up in the oven. Place the drained potatoes on the tray and turn to coat them with fat. Season. Roast for about 35 minutes or until crisp and golden in 175-200 C oven.

Red wine sauc with porcini mushrooms, serves 2

a handful dried porcini mushrooms

water

200 ml red wine

meat juices

200 ml single cream

1-2 tsp concentrated beef stock

1 tsp mild chilli sauce, a pinch of sugar or a spoonful jelly

salt, pepper

Cover the mushrooms with water. Squeeze to get rid of excess water, but keep the water. Chop roughly and fry in oil (in a non-stick saucepan) until browned. Add the water from the mushrooms, red wine and meat juices into the pan and let it reduce for 5-10 minutes. Add the other ingredients and season to taste. Bring to the boil and let it thicken slightly before serving.

Roasted root vegetables, serves 2

2 parsnips

2 carrots

a chunk of swede

1/2 red onion

2 sprigs thyme or rosemary

2 tbsp olive oil

salt, pepper

Peel and dice the root vegetables. Peel and cut the onion into wedges. Mix it all in an small roasting tin with the olive oil. Add the herbs/salt and pepper (a lot). Place in 175C oven, preferrably covered with a baking tray not to brown, until soft. 

Girolle cannelloni

Published on by Hanna2 Comments

I found this wonderful recipe on a Swedish blogg called Remsan’s bistro and decided to make it. But being incapable of following orders or recipes, I of course made a few changes. But the essence of the original recipe is still there; the combination of girolles with thyme and cognac.

Try this, pretty please? You will regret it if you don’t…

Girolle cannelloni, serves 2-4

Adapted after Emmy’s recipe.

16 cannelloni tubes, De Cecco

1/2 medium onion, chopped

200 g fresh button mushrooms, diced in small pieces

100 g girolles, diced

200 ml crème fraiche

2 tbsp cognac

2 tbsp fresh thyme (or 1 tsp of the dried variety)

1 tsp salt

1 tsp black pepper

1 tsp crema di balsamico

200 ml single cream

200 ml crème fraiche

300 ml grated cheese

grated nutmeg

salt, white pepper

Fry the onion soft in butter. Add the mushrooms and fry until golden brown. Add salt and pepper. Add creme fraiche, cognac, stock, balsamico and spices. Simmer for a few minutes.

Fill  the cannelloni tubes with the mushroom mixture and place in a greased gratin dish. Mix cream, creme fraiche, nutmeg, salt and pepper in a bowl. Pour it into the dish and distribute evenly. Sprinkle with cheese. Bake in 20-30 mins in 180-200C. Serve with a nice salad and a glass of wine. 

Pork cheek confit with sage sauce

Published on by Hanna5 Comments

Unusual cuts of meat have been popular for a while, probably a lot thanks to Fergus Henderson, and it is almost comical that we now pay lots of money for what used to be peasant food for our grandparent’s generation.

To me it seems like the general public only eat chicken breats, salmon fillets and beef mince. There are so much more to fish, meat and poultry than that, and as much as I enjoy different cuts for the variety I also like to buy them because they are a lot cheaper than i.e. chicken breasts.

Fresh food is expensive, but with cheaper, unusal cuts of meat you can get a wonderful tasting meal if you just learn how to cook them. Most unusual cuts are tougher but full of flavour and therefore need a slowcooking approach.

My paternal grandmother for example, cooked and ate pig’s trotters quite a lot, because it was cheap and tasty. Now I eat pig’s trotters in Michelin starred restaurants, which is nice, but a bit twisted, you must admit.

One increasingly popular cheap cut of pork is the cheeks, and I bought some in Waitrose for £2.99 a kilo. I used google to do some research on how to best cook them and found that the most common way was a confit.

The day before I made the confit, then refridgerated the pork cheeks over night, sliced them in thin slices the next day and fried them until crispy. Together with roasted vegetables and potatoes and a sauce with sage and garlic, this was a delicious yet cheap meal for two.

The pork cheeks were absolutely lovely and I will definitely cook it again soon. At the dinner table we started thinking about how else to serve it. Maybe as a starter with a salad, or with a mushroom creme, or perhaps in an indulgent sandwich? The sky is the limit!

Pork cheek confit, with sage sauce and roasted vegetables, serves 2

500 g pork cheeks

300-400 ml goose or duck fat

butter and olive oil for frying

salt & pepper

Vegetables:

5 potatoes

1 large parsnip

1 red bell pepper

1 courgette

Italian herbs

olive oil

salt och pepper

Sauce:

olive oil

2 tbsp chopped fresh sage

1 small garlic clove, pressed

100 ml creme fraiche

200 ml single cream

2 tsp dijon mustard

1 tbsp soy sauce

1/2 tbsp Heinz chilli sauce or ketchup alt. a pinch of brown sugar

concentrated beef stock

salt & pepper

colouring agent

Place the cheeks in an ovenproof dish and cover with the fat. Place in 125C oven for 2-3 hours until the meat has browned and is tender. Take the meat out of the tray and place on a plate. Refrigerate.

Peel the potatoes and parsnip and cut into wedges. Place in a roasting tray. Slice the courgette, cut the peppers into large(ish) pieces and place in the tray. Add olive oil and Italian herbs, salt and pepper. Bake in 200C for 30-40 mins, stirring occasionally.

When the vegetables are almost cooked, start making the sauce. Heat up some olive oil in a non-stick sauce pan, on medium heat. Fry the sage and garlic for a minute or so. Add cream, creme fraiche, mustard, chilli sauce and soy. Bring to the boil and season to taste with salt and pepper and stock. Colour the sauce light brown and let it thicken.

Slice the cold cheeks into 2-3 mm thick slices. Heat up butter and olive oil on high heat in a frying pan and fry the slices until crispy. Serve with the sauce and vegetables and marvel over how wonderful this is. 

Spaghetti with girolles, dijon and cognac

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When a friend gives you three tubs of handpicked girolles (by himself) you feel the responsibility. To not disappoint I paired the lovely mushrooms with shallots, dijon mustard, some creme fraiche and cream and some cognac and served it with nice spaghetti (from De Cecco, my favourite pasta brand).

This saue is rather sharp on its own, but perfectly balanced when served with pasta. Feel free to add some black pepper or parmesan when serving, but it is really good without it too.

Spaghetti with girolles, dijon and cognac, serves 2

300 g spaghetti

1 large shallot

ca 100 g fresh or frozen girolles

1 garlic clove

butter, oil

50 ml creme fraiche

100 ml cream

2 tsp dijon

3-4 tbsp cognac

persillade, salt, white pepper

Cook the spaghetti in plenty of salted water according to the instructions on the packet. Chop the shallot and fry in oil and butter until soft. Remove to a bowl. Chop the mushrooms roughly, fry in plenty of butter and oil on high heat for about 5 minutes. Lower the heat and add the pressed garlic. Add also the fried onion. Pour 2-3 tbsp of cognac into the pan and let it bubble away. Add cream, creme fraiche and mustard and let it thicken. If you fancy a stronger cognac taste, add 1-2 tbsp more. Season to taste with salt, white pepper and persillade. Drain the pasta and place in bowls. Top with the sauce and sigh of happiness. 

A nice get together in the summer house

Published on by Hanna7 Comments

Our summer house has survived many dinner parties and parties through the years, but the one we had during this holiday in Sweden was probably the best one so far. The weather was good, it was a nice group of friends and the perfect amount of people, and even the food seemed to be appreciated. 🙂

And it is so nice to have a party among old friends sometimes. Friends who without even asking just start helping you. All of a sudden Carina was doing the washing up, Linus carved the meat, Maria made coffee and Claes took charge of the camera. Thanks, guys!

I also had both Malin and Emma to help me in the kitchen with the canapés (and the gossip) and they did a great job (followed orders, I mean).

We started off with two canapés, both found on a lovely Swedish foodblog: Pyttes. We had fried halloumi with grilled peppers and crustades with girolles. Both adorable and extremely tasty!

As a starter I chose a dish I have made before and love; the salmon tartar with cream cheese topping. It is a great summery dish that looks more difficult to make than it is, plus you can prepare it in advance.

For the mains we had barbecued chicken with lemon and rosemary and barbecued leg of lamb marinated in red wine, garlic and rosemary. With this we served celeriac gratin, tomatoes provencale and small carrots.

The dessert was prepared in advance as well, the best way to do it for a large gathering I think. I had made an elderflower pannacotta with passionfruit on top, and it was really nice actually, made with mothers homemade elderflower cordial.

I poured the panna cotta into disposable plastic cups, not very sexy, but nice to skip the washing up, when there is 17 of you!

Thank you to all my great friends for coming!

Halloumi canapés with grilled peppers, serves 20 if combined with another canapé.

2 packets of halloumi

5 bell peppers

1 bunch of basil

crema di balsamico

olive oil for frying

cocktail sticks/small scewers

Cut the peppers into big chunks. Rinse and place on a baking tray. Drizzle with olive oil and season. Put the tray in the oven until the peppers are soft and has got some colour, about 25 minutes, 200C, this step you can do in advance.

Slice the hallomi and fry in olive oil until golden, just before serving. Place a piece of pepper and a piece of halloumi on a cocktail stick with a basil leaf in between. Place on platter and repeat until it is all used up. Drizzle crema di balsamico on the platter. Serve with napkins.

Crustades with girolles, serves 12-18 together with another canapé

2 packs (48 pieces) of crustades (you find them in Waitrose)

500 g girolles

butter for frying

150-200 g garlic and herb cream cheese

50 ml sourcream or creme fraiche

1 tsp honey

1 tsp dijon mustard

salt, white pepper

chives to decorate

Clean the mushrooms and chop them. Fry in butter on high heat. Remove from pan to a bowl and add the cream cheese, sour cream, mustard and honey. Season to taste. Fill the crustades with the mixture just before serving (otherwise the crustades go soggy). Cut the chives and sprinkle on top. Serve and enjoy!

Barbecued whole chicken with rosemary and lemon, 8-10 people at a buffet

2 medium chickens

50 g softened butter

rosmary

1 lemon

4 garlic cloves

Rinse the birds. Mix the butter with lemon peel and rosemary leaves. Season the birds and cut pockets in the skin above the breasts. Fill the pockets with butter and smear the rest of the butter around the birds. Cut the lemon in half and place each half the the bird’s cavarties. Place the chickens in a cooking bag each. Place 2 garlic cloves in each bag. Cut a small whole on the top of the bag (as a chimney) and place the chickens in the oven on 200C for about 45 minutes or until almost done. Remove from the bags and place on the barbecue and cook until done (clear juices at the joints).

Barbecued leg of lamb with red wine, rosemary and garlic, serves 12

2 legs of lamb

1 bottle red wine

1 bunch rosmary

garlic

Season the meat on all sides and place in a cooking bag each. Add rosemary sprigs and garlic to the bags and pour half the bottle in each bag. Let the meat marinate for 24 hours, make sure to turn the bag a few times so it marinated evenly. Cut a small whole on the top of the bags (as a chimney) and place the bags in the oven (200C) for about an hour. A meat thermometer is a great tool here, but unfortunately our old one in the summer house didn’t work. Take the meat out of the bags and barbecue at the end to get the crisp and sooty outside. Let the meat rest before carving.

Tomatoes provencale, serves 2-4

2 large tomatoes

3-4 tbsp grated parmesan

5 tbsp breadcrumbs

1 garlic clove

chopped parsley

olive oil

Cut the tomatoes in half (nicest if you cut vertically). Place with the cut side up and brush with oliv oil. Bake in 200 C for 15 minutes. Mix parmesan, breadcrumbs, garlic and parsley in a bowl. Add enough olive oil for the mixture to soak it up. Season the tomatoes and place a spoonful of the mixture on each halve. Bake for another 10-15 minutes. Serve warm.

Elderflower pannacotta, serves 6

700 ml cream (I mixed  single and double)

4 tbsp concentrated elderflower cordial (preferrably homemade)

40 g caster sugar

1/4 tsp vanilla

3 gelatine leaves

Decoration: 2 passion fruits + 2 tsp icing sugar

It is best to make this dessert the day before serving so it has time to set properly. Cover the gelatine leaves with cold water in a bowl. Mix sugar, cream and vanilla in a non-stick saucepan. Bring to the boil and remove from heat. Squeeze the water out of the gelatine leaves and add them to the cream mixture. Stir so they dissolve evenly. Add the elderflower cordial and leave the mixture for 30 minutes to cool down. Pour into plastic cups or small bowls. Leave to cool completely before putting them into the fridge. Leave them overnight to set.

On the same day, scoop out the passionfruit and mix with the icing sugar. Divide the mixture between the pannacottas and spread it out over the top. Serve and realise with the first spoonful that you have gone to heaven.

Farfalle with smoked salmon, broad beans and chives

Published on by Hanna3 Comments

Although I love cooking, I don’t particulary enjoy to cook for only myself. If I need to I want something that’s quick, but still enjoyable. There are other times when that type of cooking is required too. Like when Christopher is working late and not home until 10pm.

This dish is for such occasions. Apart from podding the beans it will only take the same amount of time as it does for the pasta to cook. In my case that was 12 minutes. And the result was summery and lovely.

Farfalle with smoked salmon, broad beans and chives, serves 2

250 g farfalle or other pasta

400 g fresh broad beans in their pods

150 g cold-smoked salmon

100 ml Philadelphia

juice from 1/2 lemon

chives

salt

white pepper

Pod the beans. Cook the pasta. Fry the beans in butter until soft. Add some lemon juice, salt and pepper. Mix the Philadelphia with lemon juice, salt and pepper. Drain the pasta. Top with smoked salmon, beans and cut chives. Perhaps add some freshly ground black pepper and dig in. 

Stuffed peppers my way

Published on by Hanna1 Comment

As my brain is always on food mode, sometimes dinner ideas pop up in my head as a rough sketch and then when I stand in the kitchen with my nippy on it all just comes together.

A few days ago I was planning to make stuffed peppers and lamb mince seemed like the obvious choice. And just about to start cooking the seasoning just came to me. Sumac, garlic, cumin, a hint of chilli, paprika to further enhance the peppers. And it really worked. I prebaked the peppers on their own while cooking the mince separetly, then stuffed the peppers and topped them with grated strong cheddar. Baked for a while longer and served with rice and a cold sauce with sambal oelek. Perfect weekday bliss!

Stuffed peppers my way, serves 2-3

3-4 bell peppers

500 g lamb mince

olive oil

1 tsp sumac

2 tsp sweet paprika

1 tbsp cumin

2 tsp ground coriander

2 tsp turmeric

2 tsp concentrated beef stock

1 tbsp mild chilli sauce

1 handful grated sharp cheddar

Cut a lid off each pepper. Clear out the seeds and membranes. Rinse and place on parchment paper in a tin. Drizzle with olive oil, salt and white pepper. Bake for about 20 mins in 200C. Fry the mince in olive oil in a frying pan. Add the spices, garlic, chilli sauce, stock, salt and pepper. Season to taste.

Pour the liquid away from the peppers. Fill them with the mince. Add the grated cheese on top. Put them back in the oven for another 15 mins. Place a pepper on a plate and put the lid on a bit ascew. Serve with rice and the cold sauce below.

Cold sauce with sambal oelek

200 ml creme fraiche

2 tsp sambal oelek

1 tbsp mild chilli sauce

salt

white pepper

Mix all the ingredients. Leave for half an hour before serving. 

Chicken satay with rice, peanut sauce and Asian-inspired salad

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These juicy chicken scewers are absolutely wonderful. You can serve them cold on a picnic; with a salsa dip as a canapé or with rice and peanut sauce as a fulfilling dinner. The chicken should in an ideal world be marinated for 48 hours, but if in a rush, over night will do fine.

Chicken, rice and peanut sauce needs vegetables. Both the fresh salad with pak choi and this pickled cucumber is a nice contrast to the thick and creamy sauce.

Chicken satay scewers, serves 2

300 g chicken fillets

6 garlic cloves, chopped

4 tsp ground coriander

4 tsp brown sugar

1 tbsp black pepper (no, it is not a typo)

2 tsp salt

120 ml soy

4 tsp freshly grated ginger (or dried)

6 tbsp olive oil

Dice the chicken. Mix the ingredients for the marinade. Place both in a ziplock bag (bowl covered with cling film) and marinate at least over night in the fridge. Put the meat on scewers and fry in oil.

Asian-inspired salad, serves 2

2 pak choi

100 g sugar snaps

a handful radishes, thinly sliced

3 spring onions, sliced

1/2 red onion, sliced

sesame seeds

1/2 lime, the juice

olive oil

Blanch the pak choien and sugar snaps. Plate, and add onions, radishes and sesame seeds. Add the lime juice and olive oil.

Peanut sauce, serves 2

200 g coconut milk

3-4 tbsp smooth peanut butter

1 tbsp sweet chilli sauce

1/2 lime, the juice

Bring the coconut milk to the boil. Add the peanut butter and let it cook for a few minutes. Add sweet chilli and lime juice until it is perfectly balanced.

Asian-inspired quick pickle

1/2 cucumber

acetic acid solution (1 part acetic acid to 7 parts water)

75 ml caster sugar

1 tsp salt

a splash of rice vinegar

1/2 red chilli, finely chopped

coriander, chopped

Slice the cucumber wuth a cheese slicer, mix with the chilli. Add sugar, salt, acetic acid solution to almost cover the mixture and rice vinegar. Add the coriander. Keeps in the fridge for a few days. 

Aubergine gratin with mozzarella and pancetta

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Before I made the absolutely gorgeous aubergine lasagne, I came up with this – its predecessor. And boy, this was good too! Can it be anything but delicious when combining aubergines with buffalo mozzarella and pancetta, I wonder? NO!

I really enjoyed this calorific dish, but on its own it was not enough. At least my body was craving carbs and not just salad. I would recommend perhaps a mixed bean salad, garlic bread or rice with this, although it is lovely on its own as well.

Aubergine gratin with pancetta and mozzarella, serves 2

2 aubergines

olive oil

100 g pancetta

400 g chopped tomatoes

3 tbsp balsamic vinegar

plenty of Italian herbs

a pinch of brown sugar

salt, pepper

1 buffalo mozzarella

cheddar

Peel the aubergines and slice them lengthways. Fry them until soft in plenty of olive oil. Make a tomato sauce by letting chopped tomatoes, balsamic, sugar and herbs reduce. Fry the pancetta crisp and drain on kitchen towel. Slice the mozzarella. Pour some tomato sauce into a gratin dish, place a layer of aubergines at the bottom, then mozzarella and pancetta. Continue layering, topping it with tomato sauce and cheddar. Bake for 25 mins, 200 C.  

Alaskan pollock with mustardy leeks and potato salad with cabbage

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My French colleague Fabienne is always very impressed by my cooking/baking skills and says that she can’t cook. I don’t believe her, I think all French women can cook. And so far she has not been able to convince me, especially not when passing on great recipes like this.

I am referring to the mustardy leeks which are divine although so very simple to make. It is just three ingredients, four if you want to use some nutmeg, and it goes so well with fish, especially if it is a bit plain like my Alaskan pollock above, fried in butter with lemon pepper. Together with a fresh potato salad this is healthy, cheap and delicious weekday food!

Alaskan pollock with mustardy leeks and potato salad with cabbage, serves 2

400 g Alskan pollock

butter

lemon pepper

Leeks:

2 large leeks, chopped

100-150 ml creme fraiche

2 tsp dijon mustard

salt & white pepper

Potato salad:

new potatoes

1 pointy cabbage, chopped

a few radishes, sliced

juice from 1/2 lemon

proper olive oil

chopped parsley

Start by cooking the potatoes. Cut them in half and leave to cool. Put the cabbage in boiling water just to blanch it. Drain after a few minutes. Rinse in cold water. Mix potatoes, cabbage, radishes, parsley, lemon, and oil and mix thoroughly. Place on a platter.

Fry the leeks on low heat in a saucepan until soft and not browned. Add creme fraicge and mustard. Season with salt and pepper (and nutmeg).

Fry the fish in butter. Season with lemon pepper. Serve!