Well I tried, I really did, and I did recieve a more enthusiastic response, albeit with the same words. As usual.
So I had a free range organic chicken thankyouverymuch. After that I looked about and saw I had white wine ( anyone who is even slightly surprised has not been reading I am afraid), onions, carrots, celery and celeriac, garlic and green peppercorns.
So I decided to poach the chicken whole, a la Nigella Lawson's 'praised' chicken from 'Kitchen' with the aforementioned vegetables and serve with a celeriac and potato puree.
It's not much work really, for all my talk of impressing...you crush the chicken flattish by leaning on it breast side up until it caves, and then brown it either side in some oil- about 2 tablespoons- in a casserole dish that can sit on the hob and fit the chicken and vegetables comfortably. Once the chicken is browned on either side, add the wine, about a glassful, and reduce to what is becoming my usual description of syrupy.Then add all the vegetables, chopped or sliced into forkable pieces, stir ( as well as you can with a bloody great chicken in the middle of the pan) and then add chicken stock so the bird is almost covered. I then seasoned with my usual liberal gusto, and added about 2 tablespoons of bottled green peppercorns and some thyme for good measure. I waited until the liquid had come up to a boil, reduced the heat to low, and let the chicken simmer, covered for about 2 hours.
Whilst I did this - well let it do itself frankly- I boiled equal amounts of celeriac and potato together until tender, drained, then mashed them with butter and cream. I set this aside in a serving bowl to be microwaved for when Big Brother arrived.
Once the chicken had cooked I removed it and let it rest on a covered dish, whilst I turned up the heat in the resulting stock and vegetable mixture, to reduce the sauce.
Once Brother dearest had arrived I stripped the chicken from the carcass, then put a serving of the heated celeriac/potato puree mixture on heated plates, topped it with the stripped chicken, then poured over the reduced sauce mixture complete with vegetables.
'What is this?' I was asked, 'Umm, Chicken stew with a sortof mash' I replied.After silent eating I enquired as to how it was...."it's aright" he replied, but I think I detected a bit more enthusiaism. We are getting there, we ARE, I am convinced of it!!!
Sunday, 10 July 2011
Saturday, 9 July 2011
Wrestling and Pasta
Obviously not together. My son decided that a family night at the wrestling was just what our relatively newly divided family needed to enjoy ourselves. I have to say as a fan of comedy, watching my son and daughter screaming G-rated obscenities at the 'heel' wrestlers was worth the price of admission alone. But I was hungry. So modern famial harmony restored I came home to address this.
So once home I wanted to eat, and - oh dear I was going to say pounded away at- but that is a filthy lie. Earlier in the day I put the stripped leaves of a bunch of basil into the food processor, a rough handful of pine-nuts, 2 cloves of garlic, some salt, pepper, and the rind of half a lemon ( I like the zing and freshness), I then added finely grated parmesan, about 100g if I am being honest and whilst the whole mixture whizzed cheerfully about in the processor's merciless blades I poured in about 100-150ml of olive oil. It was extra virgin, it has to be really, so make sure it is please. When the whole mixture smelt divine, and looked ( with apologies to Gwyneth Paltrow) gloopy I put it in a bowl in the fridge. You see I knew that when I got back I would just eat bread with copious amounts of olive oils and Indian dukkah if I hadn't . So you do see I CAN be organised, it;s just that i choose the 'fly by my seat of pants option' on a regular basis. For fun, you do see....
So once home, I put a large pan of water on to boil, salted with my usual disregard for health. Whilst it came up to the boil, I sliced some red pepper ( capsicum Australian readers, don't panic!) into fine slices, and cooked them and a half sliced red onion in about a tablespoon of olive oil. I added the pasta to the boiling water, then let the vegetables cook for another 4-5 minutes ( vegetables- who am I kidding, onion and peppers!!), I then added a small amount of white wine ( well for me- about 100ml), let it get syrupy, and then added 250mls of cream, this was also reduced for about 2-3 minutes.
O.K. pasta was now ready ( I used penne, but I had the radiator shaped one as well, I was tempted, but I think a walnut pesto style, or maybe a red pepper reduction would sink in better...we will see) So I drained it, added my pesto to the sauce mixture, tipped the pasta in, stirred well ( I should say tossed, or some other delicate motion, but I am nothing but honest!) and then divided it into a bowl for me, and 3 portions for me later, singledom, like Bridget Jones-but with competent cooking. I could say I left it there, but lying is wrong- I may have to take up running, a destiny more dreaded than any other, but well desperate times etc etc, so I added more parmesan at the table, and bloody delicious it was too.
Tomorrow is my brother's weekly dinner, let's see if I can finally impress him beyond the grand praise of "That was alright', wish me luck, I am going in!!!!
So once home I wanted to eat, and - oh dear I was going to say pounded away at- but that is a filthy lie. Earlier in the day I put the stripped leaves of a bunch of basil into the food processor, a rough handful of pine-nuts, 2 cloves of garlic, some salt, pepper, and the rind of half a lemon ( I like the zing and freshness), I then added finely grated parmesan, about 100g if I am being honest and whilst the whole mixture whizzed cheerfully about in the processor's merciless blades I poured in about 100-150ml of olive oil. It was extra virgin, it has to be really, so make sure it is please. When the whole mixture smelt divine, and looked ( with apologies to Gwyneth Paltrow) gloopy I put it in a bowl in the fridge. You see I knew that when I got back I would just eat bread with copious amounts of olive oils and Indian dukkah if I hadn't . So you do see I CAN be organised, it;s just that i choose the 'fly by my seat of pants option' on a regular basis. For fun, you do see....
So once home, I put a large pan of water on to boil, salted with my usual disregard for health. Whilst it came up to the boil, I sliced some red pepper ( capsicum Australian readers, don't panic!) into fine slices, and cooked them and a half sliced red onion in about a tablespoon of olive oil. I added the pasta to the boiling water, then let the vegetables cook for another 4-5 minutes ( vegetables- who am I kidding, onion and peppers!!), I then added a small amount of white wine ( well for me- about 100ml), let it get syrupy, and then added 250mls of cream, this was also reduced for about 2-3 minutes.
O.K. pasta was now ready ( I used penne, but I had the radiator shaped one as well, I was tempted, but I think a walnut pesto style, or maybe a red pepper reduction would sink in better...we will see) So I drained it, added my pesto to the sauce mixture, tipped the pasta in, stirred well ( I should say tossed, or some other delicate motion, but I am nothing but honest!) and then divided it into a bowl for me, and 3 portions for me later, singledom, like Bridget Jones-but with competent cooking. I could say I left it there, but lying is wrong- I may have to take up running, a destiny more dreaded than any other, but well desperate times etc etc, so I added more parmesan at the table, and bloody delicious it was too.
Tomorrow is my brother's weekly dinner, let's see if I can finally impress him beyond the grand praise of "That was alright', wish me luck, I am going in!!!!
Friday, 8 July 2011
I know it's been a while, would 'the dog ate my homework' help?
Ok, ok I lied! No dog ate my homework. It's just that, although I can recommend Eating Animals by Jonathan Safran Foer unhesitatingly, it has made wanting to cook and eat a positive minefield. Thinking that readers would not be interested in my various stir-fries of firm tofu, squeakily fresh bok choy, and chunks of aubergine ( make a marinade of soy sauce ( 2 tablespoons), about 2 cloves of minced or finely chopped garlic, a tablespoon of fresh ginger( I have to admit to being highly influenced by Rachael Ray here, I keep it in the freezer and grate it with a microplane skin and all until I have the right amount) and about 2 tablespoons of oyster sauce, I then marinade the tofu chunks in it whilst I chop up an onion into slices, cut the aubergine ( eggplant for American and Aussie readers) and slice the bok choy into what approximates easy to eat pieces-soy sauce dribbled on your chin it has to be said is not a good look for anyone. I then heat about a tablepooon of vegetable oil in a wok, and add first the tofu, reserving the marinade for later, and stir fry until the tofu has pleasingly crisped and golden edges. I then add the aubergine -I'm sorry, I just can't help it!!!- until it , too looks like it has scorched here and there, then add the bok choy and the reserved marinade until the bok choy has given up the fight and pleasingly wilted, and the marinade has caramelised and become syrupy. Now for the best means to exude a feel-good glow eat with chop sticks and a sprinkling of sesame oil. I know it sounds too dull for words, but I really love this.
So feeling like my self-induced-and quite rightly too!- guilt about eating our animal friends prevented me from cooking with as much variety as I would like, oh and having a conference and having to convince people I am semi- intelligent, and didn't just rock up by mistake, well it all takes its toll, hence the lack of posts-sorry!
But I am back, last night, I bought some salmon, it was organically farmed according to my fishmonger, and did I believe him dear reader?Well I chose to yes, and I don't want any bloody judgement, lets leave it here before it is all Queensbury rules and fisticuffs shall we?
Last time I was in the U.K. I had a salmon dish at my sisters that was so delicious I refused to believe it had taken her the 15 minutes it she claimed it took her to cook. But having tracked down the original recipe on Goodfood.com I can assure you it does. I didn't have the original recipe though, which calls for honey, and creme fraiche. What i did have was 4 salmon fillets, some lime juice, maple syrup, grain mustard. I preheated the grill to high, lined a small tray with greaseproof baking paper ( remember-idle!!) I mixed 2-3 tablespoons of maple syrup, with 1 tablespoon of grain mustard, and a good squeeze( I could lie here, but i will not insult either of us) from a bottle of lime juice I had in the fridge for gin and tonics. By good squeeze I mean about 2 tablepoons I guess, look, taste it, if it is too sweet add more, too tart add a bit more maple, you are a grown up are you not? I am sure you can figure out what kind of taste you like, and what you don't, don't you??
Ok salmon fillets were placed on greaseproof lined tray, and syrup/lime mixture with salt and pepper added for good measure poured delicately ( hey sarcasm, come on in -sit by me!) over fillets and placed under grill, with timer set for 10 minutes.
Now for the science bit....nah I'm just playing, what you will need next is 2 tins of white beans, I love cannellini, but butter do great, 2 cloves of garlic grated finely, half an onion chopped finely, butter, cream and greens of choice, but we will get to that in the minute it will take us to do this.
Melt the butter in a saucepan with a dash of oil, add the garlic and onions and cook on a medium heat for 3-4 minutes, then take the supremely difficult task of opening the tins of beans and draining them before you add them to the saucepan, let everything cook and mingle for about 2 minutes, then add a dash ( but remember, in for a penny, in for a pound) of cream then roughly mash with whatever you have to hand, potato masher, large fork, even a mallet if you so desire, before carefully tipping either prepared spinach or rocket from a salad bag until the greens are wilted and the 'mash' looks creamy ( as well it might) , then leave on a low heat until you hear the timer calling you to attention.
Ok here is the brilliant part, Dollop artful mounds of the 'mash' on to plates,place the piece of salmon on top and equally divide the caramelised 'sauce from the bottom of the grill pan on top of the salmon and mash. This probably takes longer to write than actually make, I had this done and dusted, kippers and custard, all in good time for my freshly 'obtained' episodes of Trueblood for me and a female friend without her actually noticing I was cooking, it tastes wonderful, and I can see that if you were more restrained than me it could be healthy and all that....but do try it like this once. I didn't think anything would make Trueblood more fun, I was wrong. Will be back on form from now. See you tomorrow.
So feeling like my self-induced-and quite rightly too!- guilt about eating our animal friends prevented me from cooking with as much variety as I would like, oh and having a conference and having to convince people I am semi- intelligent, and didn't just rock up by mistake, well it all takes its toll, hence the lack of posts-sorry!
But I am back, last night, I bought some salmon, it was organically farmed according to my fishmonger, and did I believe him dear reader?Well I chose to yes, and I don't want any bloody judgement, lets leave it here before it is all Queensbury rules and fisticuffs shall we?
Last time I was in the U.K. I had a salmon dish at my sisters that was so delicious I refused to believe it had taken her the 15 minutes it she claimed it took her to cook. But having tracked down the original recipe on Goodfood.com I can assure you it does. I didn't have the original recipe though, which calls for honey, and creme fraiche. What i did have was 4 salmon fillets, some lime juice, maple syrup, grain mustard. I preheated the grill to high, lined a small tray with greaseproof baking paper ( remember-idle!!) I mixed 2-3 tablespoons of maple syrup, with 1 tablespoon of grain mustard, and a good squeeze( I could lie here, but i will not insult either of us) from a bottle of lime juice I had in the fridge for gin and tonics. By good squeeze I mean about 2 tablepoons I guess, look, taste it, if it is too sweet add more, too tart add a bit more maple, you are a grown up are you not? I am sure you can figure out what kind of taste you like, and what you don't, don't you??
Ok salmon fillets were placed on greaseproof lined tray, and syrup/lime mixture with salt and pepper added for good measure poured delicately ( hey sarcasm, come on in -sit by me!) over fillets and placed under grill, with timer set for 10 minutes.
Now for the science bit....nah I'm just playing, what you will need next is 2 tins of white beans, I love cannellini, but butter do great, 2 cloves of garlic grated finely, half an onion chopped finely, butter, cream and greens of choice, but we will get to that in the minute it will take us to do this.
Melt the butter in a saucepan with a dash of oil, add the garlic and onions and cook on a medium heat for 3-4 minutes, then take the supremely difficult task of opening the tins of beans and draining them before you add them to the saucepan, let everything cook and mingle for about 2 minutes, then add a dash ( but remember, in for a penny, in for a pound) of cream then roughly mash with whatever you have to hand, potato masher, large fork, even a mallet if you so desire, before carefully tipping either prepared spinach or rocket from a salad bag until the greens are wilted and the 'mash' looks creamy ( as well it might) , then leave on a low heat until you hear the timer calling you to attention.
Ok here is the brilliant part, Dollop artful mounds of the 'mash' on to plates,place the piece of salmon on top and equally divide the caramelised 'sauce from the bottom of the grill pan on top of the salmon and mash. This probably takes longer to write than actually make, I had this done and dusted, kippers and custard, all in good time for my freshly 'obtained' episodes of Trueblood for me and a female friend without her actually noticing I was cooking, it tastes wonderful, and I can see that if you were more restrained than me it could be healthy and all that....but do try it like this once. I didn't think anything would make Trueblood more fun, I was wrong. Will be back on form from now. See you tomorrow.
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