Cooking and eating and cooking some more
Things have been quiet lately. We seemed to have returned to autumn so the bike has been feeling rather dejected, as I been spending a lot of time with the cooker. Good thing happen when the cooker and I hang out together. Here are just a few examples:
Saute one small chopped onion in olive oil with a sprinkling of thyme leaves. Once soft add one large Maris piper, or other floury potato, peeled and chopped into small cubes. Season well and allow to heat through before adding a good glug of white wine to the pan. Stir, allowing the wine to completely soak in before adding two teaspoon of plain flour. Stir though allowing the flour to cook off for a few minutes before adding one or two bay leaves. Gradually add some milk. Allow to thicken each time before adding more. Once the potatoes are half covered, season and put a lid on the pan. Cook on a low heat for 10 minutes stirring occasionally. If sauce gets too thick, add some water. Add a good drizzle of double cream to make sauce nice and rich, and season. Add a handful of frozen peas. Chop a large undyed smoked haddock fillet into large pieces an layer on top of the potatoes and cook for a further 5 mins. Add some chopped parsley, cooked prawns and a large handful of spinach. Stir through- the fish will start to break up. Once the spinach had wilted it’s ready to serve! Check seasoning before piling into warm bowls. No need for bread, this is a monster or a meal!
Ok, next rainy day dish…
spicy Mexican bean soup
Easy peasy. You can use almost any veg. I chopped a couple of celery sticks, a carrot, a handful of chestnut mushrooms, leftover green beens and an orange pepper into small cubes. Add to pot with olive oil and finely chopped garlic and saute. Once soft, add half teaspoon of smoked paprika, half teaspoon of chilli powder and a heaped teaspoon of ground cumin. Stir through before adding a can of mixed beans, half a can of chopped tomatoes and half a pint of veg stock. Season, simmer for 10 minutes then blitz with a hand blender, but leaving it nice and chunky. Would be lovely served with grated machengo cheese, sour cream and tortilla chips for dunking.
Puy lentil salad
Finely dice a couple of celery sticks and fry in oil with a crushed garlic clove. Add a couple of handfuls of puy lentils, stir then cover in boiling water with some veg stock, a sprinkle of dried chilli flake, a bay leaf and ground pepper. Once cooked, drain and rinse with cold wailer to cool down. Take 4 or 5 thin raw asparagus stalks and chop into wee chunks, about pea sized and chuck in a bowl with the cooked lentils. Add 4 or 5 chopped spring onions, a handful of cherry tomatoes, quartered and about 12-15 black olives chopped up. Toss through and add what ever meat you fancy. I had a slow cooked shoulder of pork, so I shredded and added some of that. Season well then give a good lug of olive oil, a squeeze of lemon and a stir. Voila! Good picnicin’
Still to come, Melting pot curry sauce but that’s for another day (I don’t have the photo yet).