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Coleslaw 55
Oct 5th, 2007 by teragram

Last night we had the kind of dinner that you see on cookery programs and go “yeah right”. Chicken and goat’s cheese pizzas, lamb & veg skewers, and home-made coleslaw. The coleslaw was based on the one my Mam used to make, and it was such a strange feeling. I grated the carrot, and thought “that looks right”. Then I grated the cabbage, and it mixed a bit with the carrot in the food processor and I couldn’t believe how right it looked. Then I added the salad cream and I was right back at number 55 (before the council changed the door numbers) with the little fridge by the arch into the kitchen. I couldn’t believe how good, and homey it smelled 🙂 So here’s the dead-easy recipe for “coleslaw 55”:

Ingredients:
1 large carrot
1/4 of a white cabbage
Heinz salad cream

Method:
Grate carrot and cabbage in food processor (the bigger the holes in the grater, the better)
Mix thoroughly
Add salad cream sparingly to taste

MMMmmmmmm

Tg

P.S. I made the stuffing again the other night with olive oil, and it was actually nicer 🙂

Homemade stuffing
Sep 24th, 2007 by teragram

Ingredients:
Chopped pecans (1/4 of a tescos bag for two people)
Breadcrumbs (gluten free breadcrumbs are *so* easy to make 🙂 )
Honey
1 onion, quartered and sliced

Method:
Mix the ingredients, put them in the pan under the chicken
Pour the oil from the chicken onto the stuffing whenever it’s pourable (anyone know if chicken fat is worse for you than olive oil?)

Tg

Tasty soup
Aug 26th, 2007 by teragram

I guess it’s got something to do with the fact that our kitchen has been on the edge of being installed for at least a fortnight (the finishing touches are going on as I type), but the temporary kitchen has been rather under-supplied of late. This has led to some (rather successful, if I do say so myself) improvisation. Here’s how I made tonight’s.

Ingredients:
1 large parsnip
2 medium potatoes
2 small sweet potatoes
2 onions
6 cloves of garlic
1 carrot
2 large tomatoes
1 chicken stock cube
Kettle of hot water

Method:
Chop em up (if you want thick soup, cut the potatoes small so that they can dissolve completely)
Stick em in a big pot with the stock cube
Pour on enough hot water to cover most of the veg (if you cover it all it’ll be too much water)
Bring to the boil and then simmer till done (about 30 – 40 mins)

Tg

Vegetarian Paella
Aug 22nd, 2007 by teragram

I don’t know how to pronounce it, but I know it tastes good!

Feeds: 2 (actually, the amounts below are what I’m going to make next time, what I made today wasn’t enough)

Ingredients:
1 yellow pepper
1 courgette
1 onion
4 cloves of garlic
1 handful of mangetout
(all chopped as you like them)
Olive oil for frying
1 and 1/2 cups of brown rice
1 vegetable stock cube
a little salt
4 cups of hot water

Method:
Fry the onions and garlic until they smell great
Add the courgette
Sprinkle with some salt (this really improves the taste of the courgette)
Fry up for a couple of minutes
Add the hot water to the stock cube and mix well
Add the pepper and mangetout and fry up a bit
Add the stock
Add the rice
Boil till the rice is cooked and the water’s gone (should hopefully happen at the same time)
If you can, let the stock/starch stuff at the bottom caramelise a little
Leave to stand for 5 minutes

Yum!

Tg

Roast chicken with cabbage
Jun 6th, 2007 by teragram

Very simple meal, but tasty:

Serves 2__
Chop up a carrot, a parsnip, a sweet potato and an onion into bite-sized chunks [1]
Chop the root-end off *loads* of garlic cloves [2], but leave the rest of the skin on
Pour on some olive oil and herbes de provence and mix well
Lightly oil two chicken breasts (preferably on the bone with skin on) and season with salt, pepper and herbes de provence (fresh thyme is a major plus)
Pop all the veg around the chicken on a shallow baking dish
Roast for about an hour (juices run clear, yada yada)

Chop up enough cabbage for two, and boil for about 20-30 mins (I wasn’t timing it) in water seasoned with salt, pepper and paprika

Yum!

[1] Next time I’m going to steam the carrot and parsnip for about 5 mins before roasting them
[2] There’s a high possibility, unless you’re a garlic-hating freak, that while you eat you’ll be wishing you’d put in more garlic

My latest (as yet unnamed) culinary success
Mar 18th, 2007 by teragram

I’ve been making a lot of stews since I realised they’re actually a lot less hassle than most things. Tonight’s was so good it deserves a blog-post.

Ingredients (for two people):
2 chicken breasts
2 rashers
4 cherry tomatoes
1 parsnip
1 fennel “bulb” (for want of a better word)
1 onion
1 large potato
2 garlic cloves
Small lump of fresh ginger
Paprika
Fenugreek
Ground Cumin
Hot water

Method:

  1. Preheat the oven – somewhere around 180 C.
  2. Chop the fennel, parsnip, onion, tomatoes, garlic and ginger into whatever size you like them.
  3. Slice the potato (about 1/2 cm thick).
  4. Cut the chicken breasts in half lengthways.
  5. Fry the chicken until sealed.
  6. Sprinkle some paprika on the chicken and fry a bit more.
  7. Pop all the chopped veg, and the chicken, into a casserole dish.
  8. Cut the (raw) rashers into strips, and add them too.
  9. Pour in a small amount of hot water (about a cup).
  10. Throw in some fenugreek and cumin, enough so it smells nice (a pinch or two of each?) and mix.
  11. Cover, and pop it in the oven until the potatoes are cooked (I’ll time this next time – but you’re talking at least 45 mins).

Tg

Endives
Oct 31st, 2006 by teragram

Endives sure are tasty for an accident. Tesco’s are selling them these days (I think the label says ‘chicory’), and I recommend you try them like this:

Ingredients:
1 endive (chicory) per person
1 boiled egg per person
1 slice of ham per person (optional)
Some walnuts
Some cheese
Some butter
A little lemon juice
Salt and pepper

Method:
Simmer the endives for about 15 minutes (add a knob of butter and a teaspoon or two of lemon juice to the water)
(This is a good time to boil your eggs, too)
If you want, wrap each endive in a slice of ham (they work equally well without)
Put some walnuts at the bottom of a casserole dish
Put the endives on top (wrapped in ham or not)
Slice the peeled eggs, and put the slices on top
Cover the whole thing with grated cheese
Grill or bake until the cheese is melted

Serve with boiled potatoes and sweet-potato mash

Mmm mmm.

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