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Archive for the ‘Recipes’ Category

I’m always on the look-out for one-potters–the sheer convenience of them attracts.

This I found the other day on a printed sheet stuffed behind some recipe books.

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Treasure!

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Delicious. Eureka!

This is the classic mix of pork and beans.

Here the meat is in small sausage shape; these chipolatas happily bob along in the tomato and bean base for 45 minutes as it slowly thickens up, concentrating the smoky taste.

There is a certain amount of building work to do before you leave the pot to get on with it.

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  • 1lb small sausages– like chipolatas
  • 2 tbs olive oil
  • 1 clove garlic–peeled and chopped
  • 1 carrot–peeled and chopped small
  • 1 leek –carefully cleaned and sliced thin
  • 1 stick celery–chopped small
  • 1 tin [can] tomatoes–chopped with the juice
  • 1 tin [can] or (better still) bottle white beans–drained
  • 1 tsp smoked sweet paprika
  • 2 bay leaves
  • 1 pint water
  • salt and pepper

In the medium casserole in which you cook the whole dish heat a tablespoon of oil and add the sausages.

Sauté them over a medium heat until they are nicely browned.

Take care they don’t leave a burned residue in the pan.

Set them aside.

Add the second tablespoon of oil and the vegetables–celery, leek, carrot and garlic

Sweat the veg until tender–about ten minutes.

Add the tomatoes, paprika and mix thoroughly before adding the beans, sausages and water. Add the bay leaves.

Combine everything with care and bring to a simmer.

Cook for about 45 minutes, turning from time to time as the sauce thickens and the smoky deliciousness concentrates.

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Good with some dijon mustard on the side.

Chopped parsley garnish optional.

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Meredith reminds me that today marks the Chinese New Year.

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Chickpea shows his colors

She tells me in the Chinese lunar calendar it is the Year of the Rooster.

When I think about the date–28th January–I’m reminded that it is also marks what would have been my late brother Peter’s 69th birthday.

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Peter (seated) directing an episode of Highlander.

I don’t remember Peter having much to do with chickens except that from time to time he most likely ate some.

Peter died almost 11 years ago–quite suddenly aged 58–while out walking his dog in Griffith Park in Los Angeles.

He was a TV drama director at the height of his powers with a great future.

They say that directing TV drama in Tinsel Town is a very stressful occupation.

So to mark Peter’s birthday and the Chinese New Year, here is a simple recipe for Roast Chicken that has served me well for years and features in my latest cookbook, Mediterranean Cooking for Diabetics.

Simple Roast Chicken

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for 4

  • 1 free range chicken–about a 3 pounder
  • olive oil
  • salt & pepper
  • 6 bay leaves
  • 3 cloves garlic–unpeeled and whole
  • 1 lemon — halved
  • 1 glass of white wine
  • set oven at 190c

Rub the chicken with olive oil and season well with salt and pepper

Stuff the cavity with the with the bay leaves, garlic and lemon halves

Place in a roasting pan and into the oven.

Roast the chicken for about one-and-a-half hours.

Baste it about half-way through the cooking process.

It should be nicely browned and when pricked, the juices should run clear, not pink.

Remove from oven.

Pick up the bird with a pair of oven gloves and up end it, letting the juices run back into the pan.

This a little tricky–but worth it for the taste of the gravy.

Tip the pan carefully and spoon out excess fat/oil– leaving about a table spoonful in the pan.

Add the glass of white wine and scrape any residue sticking to the pan.

Gently stir over a lowish heat for 2/3 minutes.

(You can add some stock or more wine to make it go a little further.)

Taste the gravy and season as desired.

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I got the wobbles about lunch yesterday.

There were to be four of us and I chose two recipes from my newest book, Mediterranean Cooking for Diabetics.

It was a first visit for one of the guests and, of course, I felt “on show”.

My menu: Pork chops with orange juice on a bed of white beans–a well-tested, simple, one-pot dish–and cheery pumpkin soup to start.

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Comfort food for a cold, frosty morning.

(I love seeing the whited fields when I get up).

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Panic set in while doing my exercises–a half-hour of bleary-eyed stretching on rising.

Exercise releases not just tied up muscles; the mind involuntarily starts to whirr.

It’s all too heavy–needs a lighter touch!

Maybe I should go buy some quail and frisée lettuce and Roquefort cheese, the classic blue cheese–produced not far from here.

I’d bought the chops two days earlier and the beautiful orange/ red pumpkin .

I’d make the soup for lunch and there’d be plenty left over for the weekend.

It was well planned.

Whirr, whirr, whirr…

This is just silly last-minute panic–trust your instinct–it’s all you have!

Didn’t you buy the house on instinct–a whim almost?

Yes, I never had a moment’s doubt–the panic then was that the sale would not go through–the owner would have seller’s remorse.

Here we still are 27 years later.

The soup was welcomed and the pork and bean dish could have had more sauce–but was fine.

Footnote:

Meredith–as often happens–stole the show with her lemon soufflé.

 

 

 

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I pass Gaby and Pierette’s farm on my daily walk and scurrying out of my path two days ago were a platoon of ducks and geese.

December the first today. They must be new arrivals in time for Christmas.

Les pauvres!

December the first….

DAY ONE, in the early 1950’s, on the advent calendar and the agonisingly slow build-up to the big day.

Sweet torture!

The decorations are up in our little village of Lautrec and outside Monoprix in the town of Castres, the little carrousel and its prancing horses is doing its rounds.

What to buy so-and-so and and mustn’t forget thing-a-ma-jig….

Christmas is now inevitable and the pressure is on.

Well, I have a suggestion….

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I know what it says on the cover but the recipes a healthy and delicious–good for everyone–and Meredith’s photos are sensational.

If your local bookstore doesn’t have it (in the UK), it’s available on Amazon–and only Amazon or other online book dealers in the USA. It’s also available for Kindle.

Here’s a look behind the scenes!

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This is not really about the fishcakes–they’ve featured before and in fact are one of the most popular recipes on my blog.

It’s about how a single item found in the market/shop/fridge can lead to lunch.

Yesterday at the organic market in Castres a producer with whom I regularly shop had a little bunch of dill hiding modestly behind the parsley.

I picked it out and it was perky with that fresh, inimitable scent.

She told me it had grown back unexpectedly. Dill, like coriander, is tricky to grow.

Dill is delicious with thinly sliced cucumber and red onion in a simple salad–but this bunch shouts FISHCAKES in my ear.

Thus, it’s fishcakes in a little tomato coulis for lunch today.

The recipe appears in my first cookbook–Delicious Dishes for Diabetics and in the new cookbook, Mediterranean Cooking for Diabetics.  A variation using smoked haddock appears in my second cookbook, Healthy Eating for Life, also delicious.

They are served with a yogurt sauce in the books.

The key point is there is no potato filler–so it’s low carb.

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If you keep them small and cook them quickly, they’ll be crisp and brown on the outside and still succulent inside–so

It’s vital to make the pan hot.

Salmon Fishcakes with dill and grainy mustard

  • 400 g/1 lb salmon fillet – skinless and checked for bones
  • white of an egg
  • 1 tbsp chickpea flour – of course, plain flour works as well, but chickpea flour (also called gram) is non-gluten, high fiber and higher protein value
  • 1 tsp grain mustard
  • juice of ½ lemon
  • bunch of dill – chopped fine
  • salt and pepper
  • 2 tbsp olive oil

 

Cut up the salmon fillets in roughly equal-size pieces.

Put these in a mixer and pulse three or four times.

Avoid working them too much!  You don’t want slush at the end.

You could just cut them by hand if this suits better.

Place the the salmon in a bowl and add the egg white and the flour, then the mustard, lemon juice and the dill.

Season with salt and pepper.

It’s a good idea to taste the mix for seasoning at this point–the dill and the salt should come through.

Using a dessertspoon, scoop out a dollop.

Arrange these on a plate and refrigerate, if not using immediately.

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When you are ready to eat, heat the oil in a frying pan to HOT.

Cook on a medium-high flame, crisping and browning the outside while making sure the interior cooks through.

Depending on the thickness this takes about a minute each side.

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I found more dill in today’s market–any suggestions?

Encore FISHCAKES!” you’ll cry, after sampling these.

(The tomato coulis tasted good but I think the yogurt sauce is a better partner to these delicious cakes.)

Yogurt sauce

  • 2 x 125 ml pots plain yogurt*
  • 1 tsp grain mustard
  • good pinch of chopped dill (from the main bunch)
  • salt to taste

Whisk the yogurt to a smooth texture and fold in the dill and mustard.

Add salt to taste.

Refrigerate until you are ready to eat

* If you prefer a thicker yogurt sauce, drain it in a sieve for 10 minutes or so.

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The other evening at dinner after a viewing of Ken Loach’s new film, I Daniel Blake (a savage take on the cruelties of the benefits system in the UK–highly recommended), our friend, Melissa Fairbanks, said kind things about my blog.

She particularly enjoys the posts about cooking from found items rolling around in the crisper, she says–bits of cauliflower for instance.

 

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Here is one such that includes bits of cauliflower and other tidbits!

You won’t necessarily have bits of cauliflower, broccoli and sweet potato hanging about in your fridge–but you may have other bits that it hadn’t occurred to you could be transformed into a delicious frittata for a tasty lunch.

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SO….

In my case:

  • 6 eggs–beaten
  • Cooked cauliflower, broccoli and roasted sweet potato–cut into small bits
  • 20z parmesan cheese–freshly grated
  • salt and pepper

Fold the vegetables and cheese into the eggs.

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Season with salt and pepper.

Heat a 10inch fry pan to hot– and pour in the frittata mix. (Choose a pan with the kind of handle that can go into the oven.)

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Immediately turn the heat down to the lowest you can.

Cook for about 25 minutes–until firm with a little “looseness” left on top.

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Heat the grill and slide the pan under for barely a minute to cook the top and brown a little.

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We finished off left-over halves of stuffed red peppers with the slices of the frittata.

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Must check the fridge for other goodies left over!

 

“The most remarkable thing about my mother is that for 30 years she served the family nothing but leftovers. The original meal has never been found.”

Calvin Trillin

 

 

 

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