Every now and again I toy with the idea of becoming a vegetarian. Every now and again.
Then I think of eating a nice piece of tender beef, or some perfectly roasted chicken, some succulent pork with crackling . . . bacon . . . tender slices of ham with that glazed and crispy fat on the edges . . . and I change my mind.
I just couldn't give them up completely. Not. At. All.
I think brisket has to be one of my favourite cuts of beef. I know it is one of the tougher cuts, but when it is properly cooked, it is delicate and delicious.
It has just the right amount of marbeling as to render it quite succulent once cooked. Long and slow. Its the best.
More often than not I will use it in a pot roast. Sometimes I will cut it up and stew it for a meat pie or some such.
Today I decided to give it a kind of a short rib treatment. Beef Shortribs are very hard to come by here in the UK.
You will want to cut your meat into smaller pieces. Pat it dry with some paper towels so all your herbs and spices will stick to it.
Once I had done that, I rubbed the meat all over with some spices. I then browned it slowly all over in a knob of butter . . . you can never go wrong with a knob of butter. That's my motto. Its about 2 TBS.
Once you have done that you can add a bit of beef stock. You then simmer it tightly covered until that beef was fork tender and succulent . . .
But that's not all I did . . . no, that's not all!
I then used some of the pan drippings, some shallots, brandy, green peppercorns and . . . *Gulp* . . . double cream . . .
I know, very wicked is double cream. You might know that as thick cream or whipping cream in North America.
These helped me to get all saucy with it. You cannot beat serving a good sauce with a piece of good meat.
This sauce is the perfect sauce to spoon over that beautifully flavoured and perfectly cooked beef . . .
Then I served it up with some delicious twice cooked chips and a bit of veg on the side because you need a bit of veg don't you?
Its what keeps you healthy-like. And we all need some of that!
*Braised Beef with a Peppercorn Sauce*
Serves 4
knob of butter
beef stock
1 banana shallot, peeled and chopped
2 TBS of green peppercorns in brine, drained
salt and black pepper to taste
If I had to make one complaint about this it would be that it doesn't photograph near as nice as it tastes and if it weren't for the cream, I could quite easily have eaten twice the amount of that delicious sauce . . . . sigh . . .
This content (written and photography) is the sole property of The English Kitchen. Any reposting or misuse is not permitted. If you are reading this elsewhere, please know that it is stolen content and you may report it to me at: mariealicejoan at aol dot com Thanks so much for visiting. Do come again!
This is a vegetarian take on a Spanish classic. I don't want any Spanish Purists having a go at me. Its a recipe which I adapted from a small cookery book I have had a while called Easy One-Pot, published by ryland peters publishers.
Its a compendium of one pan recipes attributed to a number of chefs and cooks. This recipe in particular is one that is credited to Ross Dobson.
I thought it was really colourful and would make the best of some of the early fresh vegetables we are finding in the market at the moment, and if you aren't then you soon will be.
Baby courgettes (that's Zucchini to you North Americans). The young ones are so tender and sweet . . . cherry tomatoes, also nice and sweet, and the short sautéing these gets really helps to enhance this.
Fine green beans . . . cooked just until crispy tender. Baby peas. Frozen are fine. In fact, having grown peas myself, frozen petit pois are the only ones I buy.
You would have to grow stacks of peas to make it worth your while and you would have to buy stacks of fresh peas also to make it worth your while. Frozen baby peas work very well.
Garlic and rosemary . . . fresh is great. I have a rosemary bush. I remember being very surprised when I moved over here and saw it growing in the hedges. Amazing.
Also you will need paella rice, which is a short grained rice and some saffron, which gives the rice that beautiful golden colour.
Saffron can be a somewhat expensive ingredient, but it really is necessary. You might balk when you see how much you get and at what price, but trust me when I say that a little bit goes a very long way.
Altogether this is a really great recipe that goes together in a flash. Especially if you have all of your ingredients assembled ahead of time and ready to go. A sprinkle of toasted almonds and some chopped parsley are the final garnish.
Mine got a little bit browner than I would have liked them as I got distracted, but they did lend a lovely nutty crunch to the dish. I think you will really like this!
*Vegetarian Paella*
Serves 4
5 TBS olive oil
200g red or yellow cherry tomatoes (1/2 pound)
Put the saffron in a cup with the hot water and set aside to infuse. Place half the olive oil in a large skillet (with a lid) and then add the cherry tomatoes. Cook, shaking occasionally, for about 2 minutes, until the skins just begin to split. Remove to a bowl with a slotted spoon.
Add the courgettes, beans and peas. Cook, stirring frequently
over medium high heat for 2 to 3 minutes. Scoop out into the bowl with
the tomatoes. Add the remaining oil to the pan. Add the garlic and the
rosemary. Cook for about a minute to flavour the oil.
Add the paella
rice and stir to coat, then pour in the stock and saffron water. Bring
to the boil, then reduce to a simmer. Cook gently over low heat,
stirring occasionally, for about 20 minutes, or until all of the liquid
has been absorbed.
Scatter the vegetables over top and cover tightly.
Cook for five minutes longer. Season to taste. Scatter the almonds and
some chopped parsley over top and serve.
This would also make a really delicious side dish for more people if you wanted to use it that way with some grilled fish or chicken, or even red meats. I reckon it would serve 6 - 8 as a side dish. Bon Appetit!
Warming temperatures call for skillet suppers! You know the kind I mean. Suppers that you can cook all in one skillet on top of the stove. Suppers that don't heat up the whole kitchen, but will still satisfy hungry appetites! This dish today fits the bill perfectly.
Not only is everything cooked in the one skillet on top of the stove, but it is also done in about half an hour, which makes it a perfect weeknight supper, for those evenings when you have a lot going on, but not a lot of time to cook.
Colourful and delicious, this goes together in a flash and uses simple and uncomplicated ingredients. Chicken thighs . . . sure you could use breasts instead, they would work fine, but the thighs have so much more flavour . . .
Bacon lardons . . . chunk of smoked dry cured bacon. You could also use chopped streaky bacon if you wanted to, but I like the lardons . . . less fat.
Sliced baby leeks . . . frozen peas, tarragon . . . parsley. A bit of chicken stock and some seasoning. You can also use a bit of white wine if you have it, but if you don't that's okay, just use additional stock in it's place . . .
A touch of grainy mustard almost makes the sauce creamy . . . and a secret ingredient . . . finely shredded baby gem lettuce. Colour, colour, colour . . . I would call this green chicken, but that doesn't really sound as appealing as Skillet Chicken with Peas, Leeks and Bacon.
Quick. Easy. Colourful. Delicous. Well . . . what are you waiting for? Get cooking!
*Skillet Chicken with Peas, Leeks and Bacon*
Serves 4 generously
fine seasalt and coarse black pepper to taste
100g smoked bacon lardons (3 1/2 ounces)
60ml white wine (1/4 cup)
300g frozen baby peas (2 1/4 cups)
1/2 TBS grainy Dijon mustard
1 baby gem lettuce, shredded
a large handful of fresh tarragon, chopped
a large handful of fresh parsley, chopped
Heat the oil in a large flame proof casserole dish, or a skillet with a
lid over medium high heat. Season the chicken with salt and black
pepper. Add to the pan in batches and brown all over, removing the
pieces as they brown. Add the bacon and cook until crispy. Lower the
heat and add the leeks and cook until they begin to soften. Return the
chicken to the pan. Pour over the warm chicken stock and white wine.
Stir together and bring to a simmer. Cover and leave to simmer for
about 10 minutes, stirring after five minutes.
Uncover and add the frozen peas. Stir and cover. Leave to simmer
for a further 5 minutes. The chicken should be cooked through by now.
Stir in the mustard, lettuce, tarragon and parsley. Adjust seasoning
as required. Cover and remove from the heat. Let stand for several
minutes to wilt the lettuce and then serve immediately.
Note - you could also use other vegetables if you prefer, or if you have them. Asparagus cuts, green beans, sliced courgettes (zucchini), all will work very well. Its a very forgiving dish, and a great way to get in several of your five a day! Bon Appetit!
The recipe I am showing you here today is one of my favourite of all the quick breads that I make. It is no secret that I am a huge fan of cornbread. I also happen to love quick breads with dried fruit in them, especially raisins and cranberries . . . and add fennel seed to anything and I am so on it! I just adore that slight anise like flavour of fennel seed! This lovely bread incorporates those three loves of mine in a most delicious way!
The recipe comes from a cookery book that I have had for a long time. Entitled "The Best American Recipes, 2002-2003," it was the years top picks from books, magazines, newspapers and the internet. Its a wonderful source of all things delicious!
The original recipe appeared in Gourmet magazine, cook Gina Marie Miraglia, so I am guessing just from her name alone that it has Italian roots. The Italians like to use fennel seed and I, myself, always add some to my tomato sauces. I have even been known to just sit and chew on fennel seed. Like I said, I love it's flavour.
The batter is a pretty basic buttermilk cornbread batter, using fine cornmeal (like polenta) and just a hint of sweetness. The buttermilk makes is nice and moist . . . the combination of dried sultana raisins and dried cranberries, add another dimension of texture and some sweetness.
This is a bread that is wonderful for picnics and is not entirely out of place on a cheese board. Cheese goes beautifully with this. Especially a nice creamy blue . . . or a good cheddar. Try slices put together with cream cheese, as sandwiches. Yum! Cut into fingers they would be a wonderful addition to a Tea Party table!
The recipe makes two loaves, which is not really a problem, as I can't think of anyone who wouldn't love to receive the gift of one of these in a basket along with some conserve and a block of cream cheese, or even just a jar of honey butter. It also freezes well. Another quality I like about this is the fact that you can bake it up to three days ahead of when you want to use it!
You can also bake it as individual small loaves, which make for a beautiful presentation for luncheons, etc. However you choose to bake it or enjoy it, I think you will agree with me when I say that this is truly a winning quick bread recipe!
*Corn Bread with Fennel Seed, Cranberries & Sultanas*
Makes 2 loaves
(8 X 4 X 3 inch)
Bake in the preheated oven for 30 to 35 minutes (20 - 25 minutes or small loaf tins), or until the tops are golden brown and a skewe inserted in the centre of a loaf comes out clean. Place on a wire rack and cool for 10 minutes before tipping out onto the wire rack to cool completely.
Bon Appetit!
I love the smell of cinnamon. When you smell cinnamon in the air, you just know that you are in for a real treat, don't you?
Nothing signals lovin' from the oven more than the smell of cinnamon! You just cannot beat that smell!
These cinnamon roll muffins are a real favourite in this house! You get all of the flavours of your favourite cinnamon rolls, but without any of the faffing about of making full blown cinnamon rolls.
I don't know about you, but faffy recipes are not what I really want to cook, or bake, or try.
Not that I am lazy, but sometimes the heart wants what it wants and it doesn't want to have to wait half the day to get it!
I know . . . me <-----impatient.
These delicious muffins are quick and simple to make. A delicious cinnamon/brown sugar/nut mixture is swirled through a simple muffin batter.
More is sprinkled on top prior to baking them. Easy peasy.
You don't really need to worry about them sticking to the pan if you butter/grease the pan really well and you use a good non-stick pan. I love the extra crispy sugary bits that are created however.
With a well greased pan the finished muffins should pop right out. They are finished off with a delicious cream cheese glaze.
You really can't go wrong with these. I took half of them over to our friend Doreen and she was well made up!
I have never frozen them, but I think that if you froze them without the glaze (adding it after you thaw when you go to serve them) that freezing them would be totally okay.
*Cinnamon Roll Muffins*
Makes 12
I have one word for these. WOW. Trust me.
Filling and Topping:
145g soft light brown sugar (1 cup loose, not packed)
1 TBS ground cinnamon
180g chopped toasted pecans (1 1/2 cups)
3 TBS Melted butter
For the Muffin Batter:
280g plain flour (2 cups)
3 tsp baking powder
1/2 tsp salt
45g sugar (1/4 cup)
3 TBS butter, melted and slightly cooled
1 large free range egg
225ml whole milk (1 cup)
1 tsp vanilla
For the Glaze:
130g icing sugar (1 cup), sifted
few drops vanilla
60g cream cheese (2 ounces)
1 TBS milk
Make
the filling combining the sugar and cinnamon in a bowl. Blend together
with your fingers, breaking down any lumps. Stir in the pecans and
butter. Combine well and set aside.
Preheat the oven to 200*C/400*F/ gas mark 6. Butter a non-stick muffin tin really, really well. Set aside.
For
the muffins, measure the dry ingredients into a bowl and whisk together
to combine. Stir together the wet ingredients. Add all at once to the
dry ingredients and stir together just to combine. Gently
fold in half of the cinnamon mixture. Divide this mixture between the
prepared muffin cups, filling them about 2/3 full. Top each with a
portion of the remaining cinnamon mixture.
Bake in the
preheated oven for 12 to 15 minutes or until well risen and the tops
spring back when lightly touched. A toothpick inserted in the centre
will also come out clean. Cool slightly and then whisk together all of
the glaze ingredients until smooth. Drizzle over the tops of the
muffins decoratively.
Just look at all of that lovely cinnamon mixture swirled throughout those delectable muffins. If you only bake one thing this weekend, let it be these. Your family will be over-joyed! Bon Appetit!
This content (written and photography) is the sole property of The English Kitchen. Any reposting or misuse is not permitted. If you are reading this elsewhere, please know that it is stolen content and you may report it to me at: mariealicejoan at aol dot com Thanks so much for visiting. Do come again!
I've been reading this fabulous book that I got from the Chester Library entitled Everyman's England, by Victor Canning. My parents were big fans of Canning's novels; he was a prolific author, but this is my first and far-too-brief acquaintance with his writing.
Its a collection of essays, comissioned by the Daily Mail and written by the author during the years between WW1 and WW2. I have to say I am truly enjoying it, gobbling it up like a feast.
These elegant, humorous, essays about random destinations take the reader back to a kinder gentler England, when the English countryside was still what Richard Askwith would call rural.
There was a particular passage the other night that called to my culinary soul and had me laying bed as I was reading it, literally drooling. He had come across a pub after a walk across the Yorkshire Dales . . . and this is what he wrote . . .
"It was at this inn that I got, for a ridiculously small sum, a lunch which more than ever endeared me to Wharfedale, for after a man has had a morning full of beauty there is no better cap to it than a lunch which in itself is a thing of beauty. There was a rich, dark soup which was not only hot, but full of the flavour of vegetables, then turkey with thyme and parsley stuffing, roast potatoes, Brussels sprouts, a fruit tart with a crust it was a shame to break and a joy to eat, a portion of Wensleydale cheese and a cup of as good a coffee as you could expect in England."
I just had to recreate this meal . . .
And so I did . . . it was a bit of work, but what a wonderful experience I had both cooking it and then enjoying the labours of my efforts. For the first course I did a half recipe of my Hearty Vegetable Soup, which is delicious in it's own right.
We each had a small bowl. Then followed Roasted Boneless Turkey Breast, which I served with Sage and Onion Stuffing, steamed sprouts and my Classic Roast Potatoes. (with Gravy of course).
What followed that was this delicious Toffee and Apple Tart and then a wedge of Wensleydale Cheese with apricots and some disgestive biscuits.
We could not fit in the cheese. That is one hefty dinner!!
As delicious as it was, you would need to be hiking the Dales in order to get a true appreciation of all of it and take it all in.
But a tiny bit of each was really delicious, not the least of this fabulous Toffee Apple Tart!
He hadn't said anything about what kind of fruit tart he had eaten, only that it had a crisp pastry and was delicious. This Toffee Apple Tart is just that.
A delicious tart with brittle pasty and a moreish caramel filling.
This is a tart that will have every man's mother sighing and reaching for just one more tiny sliver. It has a beautifully crisp buttery pastry, which you fill with sweet and silky Dulce de Lech . . . so easy as you use ready made toffee unless you are so inclined as to make your own.
I always keep a tin in my cupboard. This is topped with thinly sliced apples and glazed with an apricot jam/lemon glaze. Altogether this is lovely. Simple and easy to make, and just gorgeous. A tart you will find yourself seeking at 2 am, wanting just one more tiny sliver . . .
*Toffee Apple Tart*
Serves 6 to 8
Heat
the jam and the lemon juice together and keep warm. Peel and core the
apples. Cut into thin slices. Spread the dulce de lait in the baked
pastry shell in an even layer. Arrange the apples over top of the
caramel. Brush the top with the apricot jam and lemon juice mixture.
Bake
for 25 minutes until piping hot and golden brown in spots. Leave to
cool for at least 15 minutes prior to serving. Serve warm or at room
temperature.
Yes, I did top our slices with a small dollop of Clotted Cream. In for a penny in for a pound. Decadent, but so, so good.
This content (written and
photography) is the sole property of The English Kitchen. Any reposting
or misuse is not permitted. If you are reading this elsewhere, please
know that it is stolen content and you may report it to me at:
mariealicejoan at aol dot com Thanks so much for visiting. Do come
again!
Follow my blog with Bloglovin
Subscribe to:
Posts (Atom)
Social Icons