I contend that there is no such thing as a boring salad.   When we were first married Todd would moan when I would say that I had made a salad. He soon learned that my salads were nothing to turn your nose up at and more than a little bit interesting!

I do the same thing every year.  I buy in far too much veg for the holidays and then am left with a surplus which I am trying to use up at the beginning of the new year.   It's usually a whole lot, but not a whole lot of anything, if you know what I mean.



When I looked into my vegetable drawer yesterday I saw a whole lot of normal carrots, a couple of white carrots (Yes, I did say white.   Apparently that's a variety.  I got them in a veg box in December) a few purple carrots (see my last explanation) an acorn squash, a small to medium sized white turnip.a bunch of fresh thyme and a few other odds and sods . . . most not in quantities large enough to cook any one thing, with the exception of the orange carrots. 

 

 I peeled and chopped them into large pieces and added a chopped red onion and then I roasted them in a hot oven along with some garlic, a good grinding of black pepper, a few sea salt flakes, some olive oil and a few springs of that fresh thyme . . .



Then . . . I roasted them in that hot oven for about 20 minutes, stirring them now and then  . . . until they were all nice and cooked through and beginning to caramelize.  There is nothing so tasty as caramelized oven roasted root vegetables . . . and while they were making their magic, I cooked some wheatberries in some vegetable stock until tender . . .



And then . . . I tossed them all together in a bowl . . . the cooked wheatberries and the roasted vegetables and I added a deliciously tangy lemon vinaigrette . . . made with a couple of the lemons from my fruit bowl on the counter . . .



After that I added a few broken up and toasted English Walnuts . . . again leftover from our Christmas Celebrations . . . and a handful of dried cranberries, just for some chewy sweetness and texture . . . and I mixed, them all together, yes I did, and sprinkled some flat leaf parsley over top, leftover again, from Christmas . . . and then . . .  do you know what we did???



We ate it.   With large lumps of buttered crusty bread and some leftover stilton crumbled over top.   And do you know what else???

It was very, very . . . very good.




While the vegetables and wheat berries are cooking, measure the lemon juice into a large shallow salad bowl.   Toss iin the minced shallot and seasoning.   Allow to stand for about 10 minutes, then whisk in the oil. 

Once cooked, drain the wheat berries and toss them into the dressing, whisking it first.  Add the roasted root vegetables, discarding any thyme branches.  Stir in the cherries or cranberries and the nuts, if using.   Taste and adjust seasoning as necessary.  Toss in the parsley and serve.

You may serve this warm or at room temperature.  You can make it several days in advance, in which case you should store it in the refrigerator and then bring it to room temperature prior to serving.  Do not add the nuts or parsley until just before serving.  A bit of feta, blue cheese or stilton crumbled over top makes a nice addition!

I was quite priveledged recently to have been sent a lovely food package recently from the Welsh Assembly Government, containing some beautiful Welsh Lamb Steaks and a selection of other fine ingredients, along with the invitation to create a Welsh Lamb recipe for The English Kitchen.



Welsh Lamb is currently in season at the moment, on into December, making this the perfect time to prepare and enjoy it. Living in Chester as we do, we are right on the border to Wales, and we are lucky enough to know first hand just how very flavourful and delicious their lamb really is.



It just makes sense to buy locally produced meat when it is in season. It may cost a bit more, but the flavours just can't be beaten . . . let's face it, there is just no comparison between lamb which has been grown and farmed right on our doorstep, and lamb that has been flown halfway around the world. Right on the doorstep wins with me, every time!



I decided to create a mildly spiced marinade for the steaks and a warm couscous salad to serve alongside. Welsh lamb has a lovely robust flavour, without it being too intense. After marinating them for about 30 minutes, the steaks turned out very tender when cooked and succulent.




The flavours of the salad went very well with the lamb steaks . . . with fruity bits of dried apricot and dates, crunchy cashew nuts, spring onion, salty green olives, a little bit of heat from some Harissa Paste and a mild minty tang from my secret ingredient . . . Mint Sauce. This was so good, I ate the leftovers for lunch the next day and enjoyed it all over again.



You can find out a host more of information about Welsh Lamb HERE. Do pop on over and take a good gander at the site. There's lots of interesting things to peruse and a host of lovely recipes to try out.

Welsh Lamb, it's more than just about meat. It's the backbone of small rural communities which keep traditions and the Welsh language alive. It's a good thing, a very, very good thing.



*Spiced Lamb Steaks with a Warm Moroccan Couscous Salad*
Serves 2
Printable Recipe

Mildly spiced Lamb Steaks grilled and served on top of a warm couscous salad with subtle Moroccan flavours! Delicious!!

For the lamb:
2 leg lamb steaks
1/4 tsp ground cumin
1/4 tsp ground coriander
1/4 tsp ground cinnamon
a splash of olive oil
salt and pepper to taste

For the Coucous Salad:
150g of couscous
a handful of dried apricots, chopped
a dessertspoon of chopped dried dates
a knob of butter
1 to 2 tsp harissa paste (depending on how much heat you want)
250ml of hot chicken or vegetable stock
a handful of pitted green olives, chopped
a small handful of salted cashew nuts
small handful of chopped flat leaf parsley
1 tsp of good quality mint sauce
1/2 bunch of spring onions, trimmed and finely chopped
1/2 of a small preserved lemon, flesh discarded and skin finely chopped
extra virgin olive oil
the juice of half a lemon
sea salt and black pepper to taste

Season the lamb steaks all over with salt and black pepper. Mix the cumin, coriander, and cinnamon together with a splash of olive oil. Rub this mixture into the lamb steaks and then set aside to marinate while you make the couscous.

Place the dried coucous into a bowl along with the dried fruits. Stir the knob of butter into the hot chicken stock along with the harissa paste. Pour this over the couscous and fruits, stir well, Cover and set aside for five minutes until it has absorbed all of the liquid.

While the coucous is soaking, heat a grill pan over moderate heat. Once the pan is heated add the lamb steaks. Cook the steaks until tender and nicely browned, about 5 to 6 minutes, turning them once. Remove from the heat and set aside to rest.

Fluff up the soaked couscous with a fork and stir in the olives, nuts, parsley, mint sauce, spring onions, and preserved lemon. Season to taste with salt and pepper. Pile into a serving bowl. Pile into a serving bowl and top with the warm lamb steaks. Serve immediately.

Oh, it is a cold and rainy day . . . blustery . . . the kind of day that would have Pooh scrambling around with his umbrella, complaining to Piglet . . . I can almost hear his voice.

Whatever happened to spring . . . here we are in June and it still feels like April. Nevermind . . . the warm sunny days will be with us soon enough and then we will be complaining it is too hot!!




Best to take advantage of the last of the cool days and cook something comforting and wholesome . . . satisfying. Something that can simmer on the back of the stove for several hours while I escape into a book . . .



This tasty Chicken simmer fits the bill perfectly. It needs very little attention and is so very delicious when it is done. People will think that you have been slaving all day over it . . . when in reality you just basically banged everything into a pan and then let the pan do the hard work . . .



Okay, so it was a little more work than that, but not much . . . and boy oh boy, is it ever good. This had my Todd smacking his lips. This is the kind of dish that you don't mind having leftovers of . . .



You just know they are going to taste even better the day after . . . next time I will double it. Adapted from the cookery book, easy everyday, simple recipes for no-fuss food.



*Chicken and Barley Simmer*
Serves 4
Printable Recipe

This is the kind of meal that basically cooks itself. Long simmering produces deliciously tender chicken, well flavoured and satisfying.

2 TBS wholemeal flour
500g skinless, boneless chicken breasts, cubed (4 large single breasts)
100g lean streaky bacon, cut into strips (six rashers)
(I like to use the dry cure)
2 medium onions, peeled and chopped
2 carrots, peeled and chopped
2 sticks of celery, trimmed and chopped
750-900 ml of white wine or chicken stock (3 to 4 cups)
3 TBS pearl barley, rinsed
1 TBS freshly chopped fresh herbs, such as parsley, sage, thyme, basil, plus extra to serve
salt and freshly ground black pepper

Season the chicken chunks with some salt and black pepper. Dredge in the flour. Heat a large nonstick frying pan over medium heat. Add the bacon and dry fry for several minutes, about 5, stirring frequently, until the fat starts to run. Add the chicken and saute for 5 to 8 minutes, turning rrequently, until the chicken is seared all over. Add the onions, carrots, celery and 4 TBS of wine or stock. Cook for about 5 minutes, until the vegetables begin to soften. Add the barley, herbs and 2 cups of the stock or wine, or a mixture of both. Bring to the boil and then reduce the heat, cover and simmer for about one hour, adding more stock as needed.

Check after an hour and add more stock if need be, then cover and continue to simmer for an additonal half an hour. Stir occasionally and add stock as needed. Taste and adjust seasoning as needed. Sprinkle with some more chopped herbs to serve, accompanied with a selection of your favourite vegetables.

We had this with some steamed new potatoes along with some carrots and cauliflower which I had also steamed and roasted asparagus. It is delicious!

Rice was not something that my mother ever cooked for us when I was growing up. I think it was because my dad liked meat and potatoes. I was an adult before I ever tasted rice, and that was at a chinese restaurant! (and to be honest, I was a bit afraid that I wouldn't like it, or how it felt in my mouth) I was totally wrong. I fell in love with it.



High in nutrients, rice is a great source of insoluable fibre. Rich in carbohydrates and low in fat, it's a pretty healthy choice. (as long as you aren't on a low carb diet that is) Rice is an extremely healthy food for a number of reasons. Rice is a complex carbohydrate, which means that it contains starch and fiber. Complex carbohydrates are digested slowly, allowing the body to utilize the energy released over a longer period which is nutritionally efficient. It's low in sodium and gluten free. With only trace amounts of fat and no cholesterol at all, it's pretty good for people on diets, and it's not surprising that most of the world relies on rice as a major part of it's diet.



I love Basamati rice most of all. I could just sit and eat a bowl of it and nothing else.

I especially love this particular recipe of mine where I combine it with rich coconut milk, ginger, red chili flakes and nuts.

It's mmm . . . mmm . . . good.



*Ginger Spiced Coconut Rice*
Serves 4
Printable Recipe

This is my absolute favourite rice recipe. It has a bit of heat from the candied ginger and the red pepper flakes, but this goes very well with the coconut flavour. This goes great with most Asian dishes.

200g of basamati rice (1 cup)
1 400ml tin of coconut milk
2 ounces water
1/2 tsp salt
1/2 tsp sugar
1/2 tsp crushed red pepper flakes
1/8 tsp tumeric
1 tsp grated fresh ginger-root
finely chopped crystallized ginger (a heaped dessertspoon)
toasted sliced almonds (a small handful)



Rinse the rice under running cold water. Drain and place in a saucepan along with the coconut milk, water, salt, sugar, red pepper flakes, tumeric and fresh ginger-root. Stir well to combine. Cook over medium high heat until the mixture just begins to come to the boil. Reduce heat immediately to low, cover, and cook on low for about 18 minutes. Remove from heat and fluff with a fork. Cover again and let sit for 5 miore minutes. Garnish the finished rice with the candied ginger and the toasted nut flakes. Delicious!

Note - Don't forget that it's really important to cool cooked rice down quickly before storing, and to reheat it thoroughly to a high temperature before using again. Uncooked rice can contain spores of Bacillus cereus, bacteria that can cause food poisoning. When the rice is cooked, the spores can survive. Then, if the rice is left standing at room temperature, the spores will germinate into bacteria. These bacteria will multiply and may produce toxins (poisons) that cause vomiting or diarrhoea. Reheating the rice won't get rid of these toxins. The longer cooked rice is left at room temperature, the more likely it is that bacteria, or the toxins they produce, could stop the rice being safe to eat. It's best to serve rice when it has just been cooked. If that isn't possible, cool the rice as quickly as possible (ideally within one hour) and keep it in the fridge for no more than one day until reheating.

Remember that when you reheat any food, you should always check that it's steaming hot all the way through, and avoid reheating more than once.