not sure why i'm putting this one up as it's from a jar really. doesn't really count as cooking but i finally got to use my big pyrex oven bowl and cooked chickpeas for first time.
parboiled a chopped head of brocolli and put aside in pyrex bowl.
brought a pot of patak's biriami, chickpeas, basmati and a little water to the boil.
put everything into pyrex bowl, covered, and put in oven for 35 mins.
should have added more water. the chickpeas and basmati soaked up everything. the flavour was pretty lacking, managed to save by adding my lemony salmon stock to the finished product.
Friday, April 27, 2012
Wednesday, April 25, 2012
Salmon Darne Roast
boiled a pot of baby potatoes
sliced 3 tri-coloured peppers in large chunks
finely chopped 3 garlic cloves
chopped a red onion
ground plenty of salt and pepper
a small handful of mixed herbs
added all of these to a well olive oiled roasting dish and mixed around in the dish with my hands
popped in a pre-heated oven for 20 mins (i oven everything at 200 deg centigrade if your wondering)
grated some lemon zest, and juiced the lemon
got some vegatable stock ready
before the oven was ready i seared 2 salmon fillet in some olive oil on high heat for a couple o minutes on each side.
i then carefully added all these things to the roasting dish getting plenty of zest on the salmon and made sure everything was dipped in the stock. put back in the oven for another 15 minutes.
viola. this would probably be good with white wine instead of the stock.
really good, i am officially into roasting stuff, got some nice lemony salmon tinged stock leftover from this one.
sliced 3 tri-coloured peppers in large chunks
finely chopped 3 garlic cloves
chopped a red onion
ground plenty of salt and pepper
a small handful of mixed herbs
added all of these to a well olive oiled roasting dish and mixed around in the dish with my hands
popped in a pre-heated oven for 20 mins (i oven everything at 200 deg centigrade if your wondering)
grated some lemon zest, and juiced the lemon
got some vegatable stock ready
before the oven was ready i seared 2 salmon fillet in some olive oil on high heat for a couple o minutes on each side.
i then carefully added all these things to the roasting dish getting plenty of zest on the salmon and made sure everything was dipped in the stock. put back in the oven for another 15 minutes.
viola. this would probably be good with white wine instead of the stock.
really good, i am officially into roasting stuff, got some nice lemony salmon tinged stock leftover from this one.
Tuesday, April 24, 2012
Surf and Turf Soup
got a litre of chicken stock hot in pot.
5 shallots, 1 inch ginger, 4 garlics, 2 lemongrass all finely chopped and woked for a minute.
thin sliced beef into chunks and added to wok for a few minutes.
added wok contents to stock <-this was a mistake, meant to add next section to pot first before bringing back to boil.
added can of coconut milk, baby corn, sugar snap pods, and frozen sweetcorn to the stock. brought back to boil.
left simmer for a few minutes, then added 2 tbsp each of soy and fish sauce, tsp demerera sugar,
and finally some frozen shrimp and juice of 1 lime and left for a minute before turning into a bowl.
decided to serve with brown and white basmati on the side. probly better with noodles in the soup, but getting a bit sick of noodle soup. [edit: just been eating as soup, now have a freezer full of rice portions]
pretty good soup! a little on the chunky side maybe.
5 shallots, 1 inch ginger, 4 garlics, 2 lemongrass all finely chopped and woked for a minute.
thin sliced beef into chunks and added to wok for a few minutes.
added wok contents to stock <-this was a mistake, meant to add next section to pot first before bringing back to boil.
added can of coconut milk, baby corn, sugar snap pods, and frozen sweetcorn to the stock. brought back to boil.
left simmer for a few minutes, then added 2 tbsp each of soy and fish sauce, tsp demerera sugar,
and finally some frozen shrimp and juice of 1 lime and left for a minute before turning into a bowl.
decided to serve with brown and white basmati on the side. probly better with noodles in the soup, but getting a bit sick of noodle soup. [edit: just been eating as soup, now have a freezer full of rice portions]
pretty good soup! a little on the chunky side maybe.
Sunday, April 1, 2012
Rosemary Pork Fillet with Mashed Celeriac and Roasted Parsnips
Mashed the shit out of loads of peppercorns, coarse salt, albout half a bulb of garlic, and the leaves of about 3 sprigs of fresh rosemary in my new pestle and mortar.
Put the whole pork fillet in a large bowl and rubbed the mixture all over the pork and into all the cracks of the fillet. Wrapped tightly in tinfoil and placed in tray.
Prepared some parsnips peeling and cutting down the middle in half (quarters for any very large ones). Put all the parsnips in the same bowl with a little remaining mixture and added some olive oil. Tossed well to cover in the oil and placed onto oven tray cut side down. This all goes in the oven for 30 minutes.
Meanwhile I prepared a celeriac by cutting the odd-looking base off and peeling with a knife. Cut into large pieces and popped in a large pot with a little shallot and garlic and some chicken stock. Left to the side to cook later.
After 30mins took out the oven tray and unwrapped the pork fillet and put back in oven for another 20mins.
I washed out the tinfoil into the pot with celeriac in, topped up with boiling water, and boiled for 20mins. Mashed the celeriac with a little butter and milk, it didn't get creamy but kind of smashed is the best way to describe it. Delicious! I was afraid it gonna taste of celery as that how it smelt raw but it didn't taste too strong and was nice. What sweetened the deal is that it contains only 25% of the carbs compared to potatoes -important for me as I have become quite fat from being obsessed with food of late.
Took out the oven tray. Sliced the fillet into thick medallions, fucking gorgeous! Totally over-seasoned and delicious. The parsnips were nicely softened and sweetened from the roasting -an old trick I picked up. I also tried roasting a few pieces of celeriac which really sweetened! I highly recommend it and must investigate further..
This made about 3 dinners.
Oh yeah, made a gravy as well. Scrubbed the shit outta the oven dish with a little boiling water to lift the fillet brown stuffs and poured into small pot, added a finely chopped shallot and a couple of garlic cloves and boiled for a while. Added some cornflour and watered down with a little balsamic vinegar and soy sauce. A little strong tasting but I'll use sparingly rather than water it down.
Put the whole pork fillet in a large bowl and rubbed the mixture all over the pork and into all the cracks of the fillet. Wrapped tightly in tinfoil and placed in tray.
Prepared some parsnips peeling and cutting down the middle in half (quarters for any very large ones). Put all the parsnips in the same bowl with a little remaining mixture and added some olive oil. Tossed well to cover in the oil and placed onto oven tray cut side down. This all goes in the oven for 30 minutes.
Meanwhile I prepared a celeriac by cutting the odd-looking base off and peeling with a knife. Cut into large pieces and popped in a large pot with a little shallot and garlic and some chicken stock. Left to the side to cook later.
After 30mins took out the oven tray and unwrapped the pork fillet and put back in oven for another 20mins.
I washed out the tinfoil into the pot with celeriac in, topped up with boiling water, and boiled for 20mins. Mashed the celeriac with a little butter and milk, it didn't get creamy but kind of smashed is the best way to describe it. Delicious! I was afraid it gonna taste of celery as that how it smelt raw but it didn't taste too strong and was nice. What sweetened the deal is that it contains only 25% of the carbs compared to potatoes -important for me as I have become quite fat from being obsessed with food of late.
Took out the oven tray. Sliced the fillet into thick medallions, fucking gorgeous! Totally over-seasoned and delicious. The parsnips were nicely softened and sweetened from the roasting -an old trick I picked up. I also tried roasting a few pieces of celeriac which really sweetened! I highly recommend it and must investigate further..
This made about 3 dinners.
Oh yeah, made a gravy as well. Scrubbed the shit outta the oven dish with a little boiling water to lift the fillet brown stuffs and poured into small pot, added a finely chopped shallot and a couple of garlic cloves and boiled for a while. Added some cornflour and watered down with a little balsamic vinegar and soy sauce. A little strong tasting but I'll use sparingly rather than water it down.
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