Valentine's Day

It is now February, and I have been published again! The Suffolk Magazine has kindly run my third article, this time on Valentine's day baking. Just click on the link and go to page 115 to see a bit'o'me!
 http://edition.pagesuite-professional.co.uk/launch.aspx?referral=other&refresh=7Gk1Wo06d3J0&PBID=546d2070-7efd-44fd-937f-fb62ca8143ec&skip=

Mango and Passion Fruit Pavlova

Firstly, I've got some news. My first article has been published in the Suffolk Magazine : http://edition.pagesuite-professional.co.uk/launch.aspx?referral=other&pnum=&refresh=X0q8mF31N40f&EID=181e28e8-940b-446d-8b4a-5ccb33c02f2b&skip= (just type 135 into the page number bow at the top to get to my article)

Secondly, a recipe!

Mango and Passion Fruit Pavlova

An all round great dessert and a very popular one. Layers of soft, chewy meringue, lightly whipped cream and tropical fruit, Pavlova's are very simple to make and very rewarding to eat.

Ingredients-

4 Egg Whites

320g Caster Sugar

1tsp Cornflour

1tsp White Wine Vinegar

For the filling-

300ml Double Cream

2 Mangoes

3 Passion Fruit
Juice of half a lime

Pre-heat an oven to 150'c/ Gas 2. Place the egg whites in a mixing bowl and beat with an electric mixer until they form soft peaks. Add the sugar a few spoonfuls at a time and whisk vigorously to incorporate so the sugar has dissolved. When all the sugar has been added the meringue should stand in very firm, shiny peaks. Sprinkle over the cornflour and stir in with the vinegar. Line a baking tray with greasproof paper and spoon the meringue onto it to form a circle approximately 25cm in diameter. Using a fork, peak the sides of the pavlova so it forms a dip in which to hold the filling. Place in the oven for 30 minutes so a crust forms on the outside. When cooked, turn off the oven and open the door slightly. When the oven is completely cool, remove the pavlova and peel off the paper. Gently whip the cream and spoon into the cold pavlova. Slice the mangoes and mix with the lime juice and the seeds of the passion fruits. Pile this on top of the cream and serve.

Thai Butternut Squash Soup

Butternut Squash is a great ingredient. It gives a great, buttery flavour, and its turmeric orange flesh matches the leaves on the ground. Just peel off the skin and roast with your meat on a Sunday, throw into a stew to add a delicious taste- it has so many uses.

However, one of my favourite ways of preparing this autumn delight is in a soup. Combined with Thai flavours, this soup is a great warming dish. It is quick and simple to prepare and you can make it as spicy as you like by just adding or taking away some curry paste, or using a bit more coriander.

Ingredients:
2 large Butternut Squash
2 large Onions, finely chopped
2 carrots, chopped
400ml Coconut Milk
500ml Vegetable Stock
2tsp Thai Green Curry Paste
2tbsp Oil for Frying
2tbsp Oil for Roasting
2tbsp Chopped Corriander
Sour cream and corriander for serving


Serves 4-6

Pre-heat an oven to 180˚c/ Gas 4. Scoop out the seeds and the gooey bits from your squash. Discard these. Lay face down on a baking tray and drizzle over 2tbsp of oil. Roast for 20-25 minutes, or until the squash are very soft inside. When the squash is nearly ready, in a deep saucepan, heat the remaining oil over a medium heat and fry the curry paste until aromatic, stirring so as not to burn. Now, add the onion and carrot and fry for 3-5 minutes to soften with the curry paste. Now, when the squash is very soft, remove from the oven and scoop out the orange flesh, leaving behind the skins. Add this to the pan along with the coriander. Mix the squash, onions and carrots, stirring constantly with a wooden spoon to prevent catching. Add the stock and coconut milk and bring to the boil. Reduce to a gentle simmer and cook for 20 minutes. After it has simmered, blend in a food processor and serve with a dollop of sour cream and a scattering of coriander leaves.

Some Exciting News... and a Picture

First, my news.

A few weeks back, I went to the Aldeburgh Food Festival to look around- saw some great chefs like Galton Blackiston and Valentine Warner. I also met the editor of the Sufffolk Magazine. I introduced myself and she offered me my own monthly article in the magazine! So my recipe's will now be published in our local magazine once a month, with the first installment in the November edition which should be released at the end of October.

Also, a picture of the Crumble in my last post, but this one is an apple crumble.

Comfort for the Cold

Here comes the cold weather again! We've all noticed the slight edge to the air recently. Autumn. Soon, the blanket of brown leaves will be on the ground again and it will be time for wellies and raincoats. But of course, the perfect remedy for cold weather is comfort food. Going out, walking the dog and coming back to a roast dinner or a steaming bowl of stew really cheers you up. A flask of warm soup keeps you going through a football match and even just a piece of warm, buttered toast makes you happy after being out in the cold.

Roast Chicken

I reckon a roast chicken, fresh out of the oven on a Sunday afternoon has to be one of my ultimate comfort foods- at any time of the year! Slow roasting is great for chicken because it keeps the moisture in and guarantees it's tender. You can chuck in vegetables to roast along side the chicken for some lovely roasted veg which will also help make a fantastic tasting gravy at the bottom of the pan. I like to use some Mediterranean flavours in this dish, which livens up your roast with some extra flavours, such as lemon, garlic and parsley.

Ingredients:                                            
1.6kg Chicken
1 Lemon
1tsp Black Peppercorns
Sea Salt
200ml Chicken Stock
100ml White Wine
2tbsp Parsley, coarsely chopped
150g Small Shallots, halved
4 Cloves Garlic, peeled
2 Large Carrots, cut into sticks
3 Sticks of Celery, cut into sticks
100g Cherry Tomatoes

Start by heating an oven to 150'c/gas 2. Take a large, deep sided roasting tin and lay your chicken in the centre. Prick your lemon all over with a fork and stuff in the cavity of the chicken. This will release its flavour as it cooks. Around the bird, arrange the carrots, celery, garlic and shallots. Sprinkle over the peppercorns and a little sea salt over the skin of the chicken, along with the parsley. Finally, pour in the wine and the stock, cover with foil and place in the pre-heated oven. Roast this for 1 1/2 hours. After 1 1/2 hours, remove the foil and through in the cherry tomatoes to the pan. Place back in the oven. Turn up the heat to 170'c/Gas 3, and continue to roast for a further 40 minutes. It will be ready when the chicken has a lovely golden, crispy skin, and the vegetables will be slightly crispy on the outside, and deliciously soft inside.Prick with a knife to see if the juices run clear, which indicates whether it is cooked. Remove from the oven and wrap the chicken in foil, keeping the veg warm. Leave to rest for 20 minutes. Serve with the vegetables and any pan juices.

Mussels with Cider and Smokey Bacon

A warm fish broth is perfect to warm you up from the inside on a cold night.  Currently, it is the perfect season for mussels to be at their best. They should be cooked within the day you buy them to ensure they are still alive.  Before cooking, wash the mussels under a cold tap and pull out the fibrous "beards" from the opening in the shell, discarding any mussels that wont close when lightly squeezed. I am cooking the mussels in cider and smokey bacon, both of which are lovely local favourites of ours here in Suffolk. The salty flavour from the bacon really highlights the fishy taste of the sea from the mussels, which is nicely complemented with the cider which is sweet.

Ingredients:
1kg Fresh Mussels
Large Knob of Butter
50g Smoked Suffolk Bacon, cut into cubes about fingernail sized
2 Shallots, finely chopped
1tbsp Parsley, coarsely copped
2 cloves garlic, finely chopped
200ml Dry Cider
2tbsp Creme Fraiche

In a large, deep bottomed saucepan (big enough to fit all the mussels, but still with space above them) and heat the butter. Fry the bacon for about 4 minutes or until crisp. Now, add the shallots, garlic and parsley and fry for 3 minutes, until the shallots and garlic are soft. Place the mussels in the pan, above your bacon and shallots, and pour over your cider. Cover, and turn the  heat to a gentle simmer. Leave your mussels to steam for 10-15 minutes. When the mussels are all open, spoon them into separate bowls or a serving dish. Bring to the boil the sauce that's left behind in the pan and add the creme fraiche. Stir to make the sauce creamy and pour over the mussels. Serve with crusty bread or chips (or both!)

Apple, Blackberry and Elderberry Crumble

The smell of a crumble baking in the oven is a truly glorious thing indeed. Cutting open a thick, crunchy crust, going through the soft middle and into the soft, stewed fruit beneath leaves you salivating, so of course, the classic crumble has to appear on my list list of comfort food. Apples, blackberries and elderberries can all be foraged for in woodlands and hedgerows this time of year, especially blackberries which are in abundance. Elderberries are a somewhat lesser used fruit and grow in bundles with purple/red stems and feathery green leaves. They are very delicate black berries which must be cooked before eating as raw they contain a poison which, when eaten in large quantities, can upset your stomach. Of course, before foraging for fruits you are unaccustomed to, you must make sure you do your research first to know what you are picking!

Ingredients:
300g Plain Flour
150g Cold Unsalted Butter, cut into cubes
3tbsp Rolled Porridge Oats
75g White Caster Sugar
75g Soft Brown Sugar
1tsp Orange Zest, finely grated

3 Large Cooking Apples, peeled and diced
100g Blackberries, washed
3tbsp Elderberries, stalked and washed
2tbsp Soft Brown Sugar
2tbsp Water
1tsp Cinnamon

Pre-heat an oven to 180'c/Gas 4. In a large mixing bowl, rub together the flour and butter into fine breadcrumbs. Mix in the sugars, oats and orange zest. Set aside. In a saucepan, heat the apples, 2tbsp brown sugar, water and cinnamon. Stew the apples on a gentle heat for 5 minutes, just to soften the apples. Now, in a large, deep baking dish, mix together the apples, blackberries and elderberries. Tip the crumble topping over the fruit and bake in the oven for 20-25 minutes until the top is golden and crispy. Try serve warm with custard or ice cream.

Quick and Easy Chinese: Part 2

The second half of my Chinese posts, today the recipes are; Black Bean Vegetable Stir Fry and Fried Rice.

Black Beans can be bought dried or canned and fermented in liquid. Personally, I prefer dried beans. Soak them overnight and juust roughly chop them. This keeps the beans firm, as canned beans mush too much for me when they're cooked. This dish goes nicely with the Goo Moo Gai Pan featured in my last post, as well as my next recipe.

Ingredients:
1 Large Green Pepper, sliced
2 Pak Choys, shreded
100g Baby Sweetcorn
100g Beansprouts
3tbsp Black Beans, soaked overnight (if dried) and roughly chopped
2tbsp Dark Soy Sauce
1tbsp Cornflour
5tbsp Water
3tbsp Spring Onions, finely chopped
1 clove of garlic, finely chopped
1 small peice of ginger, finely chopped
 Oil for frying

First, heat 1 tbsp of oil in a small pan. Now, fry the spring onions, ginger and garlic until softened. Add in your black beans and fry for about 1 minute. Add in your soy sauce, water and cornflour and stir thoroughly to avoid clumping and simmer 2minutes or so until the sauce becomes thick and gloopy. Remove from the heat and set aside for later.
To start on your veg, heat 2tbsp of oil in a large deep frying pan or wok. Stir fry your vegetables until softened and then pour in your pre-made sauce and continue to fry for about 3 minutes. Serve.

Fried Rice is a very popular Chinese takeaway dish, but can be made just as well in your own kitchen. Its a very versatile dish as you can add your own ingredients like ham, prawns, sweetcorn etc.

Ingredients:
600g Cooked White Rice
100g Frozen Peas
1 Large Egg
3tbsp Spring Onion, chopped
3tbsp Dark Soy Sauce
Oil for Frying

In a large frying pan, heat about 4 tablespoons of oil. Crack in the egg and beat vigorously until cooked (should look like broken up scrambled egg.) Now, add the rice and stir fry for a minute to cook the rice through (unless you enjoy E-Coli??!) Tip in the peas and spring onions and fry for around 5 minutes until the rice is golden brown and slightly crisp. Lastly, stir in the soy sauce and serve.

Quick and Easy Chinese: Part 1

At present, my household is without an oven as it is broken and the repair man is on holiday until next tuesday. So, we are having to rely on just the grill and hob.

Chinese food is the perfect cuisine in this instance, as it mainly relies on working with the hob. The dishes im featuring in these posts are Goo Moo Gai Pan and my Black Bean Vegetable Stir Fry.

Goo Moo Gai Pan

Goo Moo Gai Pan is a traditional Cantonese dish from western China. It literaly means Sliced Chicken and Mushrooms. It is a very simple dish and is the perfect thing for a Saturday night infront of X Factor as it is quick and easy to make, as well being filling and warming. Basicaly the equivalent to an English Stew, but alot quicker.

Traditionaly, Goo Moo Gai Pan is made with (hmph.) sliced chicken and mushrooms. Button mushrooms are usually used kept whole, but ordinary closed cups will do nicely just halved. You could also add in vegetables like brocoli (as I do) or cabbage, sliced carrots etc. Anyway! On with the recipe!

Ingredients:

4 Large Chicken Breasts, sliced
150g Button Mushrooms
A Head of Brocoli, cut into florets
2tbsp Cornflour
75ml Chicken Stock
2tbsp Soy Sauce
1tbsp Oyster Sauce
1tbsp Oil for frying, preferably ground nut oil

First, heat the oil in a wok and then gently fry the mushrooms and brocoli until softened. Remove them from the wok and set aside whilst you stir fry the chicken in the same way until cooked. Whilst the chicken is cooking, prepare the sauce. Mix the cornflour into the stock, stiring vigorously as to avoid lumps, then add the soy sauce and the oyster sauce. Set aside.
When the chicken is cooked, add in the vegetables and then pour in the sauce. Coat the stir fry in the sauce and it should thicken. The cornflour will make it go thick and gloopey, as well as making it glossy and sticky, as you would get in any good chinese restuarant. Simmer until the sauce is heated through and thick and glossy.

Eat warm with rice or noodles. Will serve 4 polite eaters and 3 impolite ones.

Stay tuned for Part 2 where i will be showing how to make a Black Bean Vegetable Stir Fry and Fried Rice.