I picked up this beautiful piece of dyed cod loin at the weekend, half price. I’m not often in the supermarket at the right time for bargains!
I raided the store cupboards and make a this chowder.
Store Cupboard Chowder
300g dyed cod loin
300g sliced new potatoes
1 sliced onion
1 150g can sweetcorn
200ml milk/evaporated milk
400ml vegetable stock
3 slices of Parma ham
1tsp rapeseed oil
- Sauté the onion in the rapeseed oil.
- Chop the Parma ham and add to the onions.
- Mix in the sliced potato.
- Add stock, milk and seasoning.
- Bring to the boil, then turn down to low, cover with lid and simmer for 10 minutes.
- Place cod loin on top of vegetables.
- Cover again and continue to simmer for 5 minutes.
- Turn off the heat and leave for a further 5 minutes.
- Check seasoning.
As the nights draw in and I get home from hectic days at work nothing is more welcome than mashed potatoes. My ultimate comfort food! My basic recipe is to boil Maris Piper or Cara potatoes (but sometimes beggars can’t be choosers and I use whatever I have). Then I add a generous knob of butter, grated cheddar and bunch of spring onions, adding salt to taste and then I mash it carefully – there is nothing worse than lumpy mash! I love it and can happily eat this on its own but it is also delicious with stews. I love it even more when it has soaked up some sauce or gravy.
I also add other vegetables to my mash. My favourite is shredded Savoy Cabbage, but crushed Brussels Sprouts, carrots, swede and parsnips are all just as good.
When I taste a well made mash my troubles melt away and I feel the comfort of my Nana and my Mum surrounding me and nothing seems so bad.
A firm favourite in the winter when we are out for the day. I love opening the door to the delicious smells of supper already cooked.
Slow Cooked Lamb Shanks
2 lamb shanks
an assortment of root veg
300 ml stock
glass of red wine (optional)
1. Peal and chop the vegetables and put in the bottom of the slow cooker.
2. Remove excess fat from the lamb shank and put it on top of the vegetables.
(Some people prefer to brown the lamb – I don’t bother. I never have the time)
3. Add the stock, red wine and seasoning.
4. Cover and cook on low for 8 – 10 hours.
5. Remove the vegetables with a slotted spoon and mash.
2 tbs light olive oil
2 onions, chopped
600 g stewing steak
1 tbs unami puree
1 anchovy fillet, chopped
1 clove garlic, chopped
2 tbs sweet paprika
2oo ml red wind
400 g tinned chopped tomatoes
2 romero peppers, chopped
300 ml beef stock
1 tbs sauce flour
1. Chop beef into 3 cm cubes.
2. Toss is flour and season.
3. Sauté onions and garlic in light olive oil .
4. Remove from pan to slow cooker .
5. Brown beef in pan.
6. Remove from pan to slow cooker.
7. Add remaining ingredients (except sour cream) to slow cooker.
8. Cook on high for 6 – 8 hours.
7. Serve on a bed or rice and stop with sour cream.
Delicious on a cold winter evening.
Leftover Salmon Risotto
(makes 2 generous portions)
1tsp olive oil
1 onion, chopped
150g Arborio rice
900ml chicken stock
frozen petit pois
1 cooked salmon fillet
- Gently soften the onion in the olive oil.
- Add the risotto rice coat in oil.
- Gradually stir in the stock & vermouth mixture a little at a time – adding more when rice has absorbed all liquid in pan.
- After 10 minutes add a handful of petit pois.
- After another 5 minutes add the flaked salmon fillet.
- The risotto is ready when grains are soft and creamy.
- Season to taste.
- Serve with grated parmesan.
Many years ago I learnt how to make rice from an amazing Indian chef. I’ve used her recipe and variations of it ever since and they have never failed. This is a delicious variation.
250g Basmati rice
¾ pt chicken stock
1 small onion, sliced
1tsp light olive oil
1 large lemon, zest & juice
¼ tsp turmeric or strands of saffron
(I tend to use turmeric to accompany curries and saffron to accompany lighter dishes.)
- Soak the rice in cold water while you prepare the other ingredients.
- Zest & juice the lemon.
- Slice the onion.
- Brown the onions in the olive oil.
- While they are browning make up the stock, including the lemon juice and the saffron if you’re using it.
- Rinse and drain the rice.
- Add lemon rind to pan.
- Add the rice and coat with the oil and onions.
- Sprinkle in the turmeric if you are using it.
- Stir in the stock.
- Bring to the boil.
- Put on a well-fitting lid.
- Reduce heat and simmer for a couple of minutes.
- Turn off heat but leave on hob for about 15 minutes.
- No matter how much you are tempted to, do not remove the lid. It won’t work if you do!
I started out to make a Lemony Chicken Bake only to find that all the lemons were gone, so I used up the last of the limes and oranges instead.
8 chicken thighs
500g carrots and parsnips – chopped into approx. 2” pieces
1 large onion, sliced
1 tbsp light olive oil
3 tbsp. honey
3 tbsp. Devon Fire – onion, pepper and orange chutney
2 limes, zest & juice
2 oranges, zest & juice
3 tbsp. vermouth
1 tbsps. tomato ketchup
1 tsps. ginger – I used little packet of pre chopped ginger called One Shot
A handful of whole nuts – I used cashews.
- Brown the chicken thighs in the olive oil.
- Transfer to the ovenproof dish with a slotted spoon.
- Brown the onions.
- Transfer to the ovenproof dish.
- Add the carrots and parsnips to the dish.
- Stir the remaining ingredients together and add to dish.
- Put dish a pre heated 180oC over for about 30 minutes.
- Mix in nuts.
- Cook for another 10 minutes.
- Serve with Lemon Rice.