Parmesan brussel sprouts

Sprouts that everyone will eat - even the kids!

Ingredients
500g of brussel sprouts
Olive oil
Salt
Grated Parmesan cheese

Method
Cut the ends off the stalks, then cut each sprout in half lengthwise, discarding any wilted or damaged outer leaves.

Place the sprouts in a bowl, add in enough olive oil so that you can roughly stir the sprouts around and cover them in a film of oil.  Sprinkle with salt and stir again.  Set aside fot an hour or so.

Over a gentle heat, warm a large non-stick frying pan.  Add the sprouts to the pan, flat face down, until the sprouts cover the entire pan.  (If you are cooking a lot more than 500g of sprouts, tou will need to cook them in batches until the cheese stage.)  Add a little more olive oil if the pan looks too dry. Once the sprouts start to slowly sizzle, cover the pan and cook for 3-4 minutes.

Remove the lid and flip all the sprouts over to cook from the other side.  Cover with a lid.

Once the sprouts are cooked though (test with a fork), turn up the heat and when the sprouts are browning nicely, sprinkle generously with Parmesan cheese.  Cook briskly - the cheese will stick to the sprouts and go crispy.

Remove quickly from the pan into a serving dish - serve hot and crunchy!

5 hour leg of lamb

Very little preparation time - excellent result

Ingredients
1 leg of lamb - approx 2 kgs
3 onions, chopped
4 carrots, chopped
4 cloves of garlic, chopped
1 tbsp olive oil
1 cup white wine
1 cup chicken stock
2 bay leaves
Salt to taste

Method
Preheat the oven to 120C (100C fan forced).

In a frying pan, heat the olive oil and brown all sides of the leg of lamb.

Place the lamb into a large casserole dish.  Add the onions, carrots, garlic, wine, stock, bay leaves and salt. Cover with a lid.

Cook in the oven for 5 hours, turning the meat twice.  The meat is done when it comes away easily with a fork.

Remove the lamb to a large serving dish and, using a slotted spoon garnish with the vegetables.

Remove the sauce to a frying pan and over a medium heat simmer for 10 minutes until the sauce reduces.  Transfer to a serving jug or gravy boat.

Serve with mashed potatoes. The lamb should be so tender you can serve it with a spoon!

Chicken and Potato Curry

I've never tried to keep track of what I put in my curries.  This is just me paying attention to what I did today.  The spice mixture will be different next time!

Ingredients
8 chicken thigh fillets, chopped into large pieces
2 large onions, roughly chopped
Oil for cooking
2 large potatoes chopped into 3-4 cm chunks
5 cloves of garlic, finely chopped
2 tbsps tomato paste
Chicken stock and/or water

Spices
2 tbsps whole cumin
1.5 tbsps whole coriander seeds
1 star anise
1 tbsp whole cloves
6 dried red chillies

Heat a frying pan and dry fry these spices until the aromas are released.  Transfer into a grinder and grind to a powder.  

To the spices add 
1/2 tbsp of turmeric
1 tbsp salt

(Note: I experiment with different combinations of the dry roasted spices - including caraway seeds, fennel seeds, mustard seeds and of course cardamom seeds.  I find it best not to overdo the combinations.)

Method
In a large deep pan, heat the oil then fry the onions, stirring often until they start to caramelize.  Add the garlic.  Still stirring, add the chicken pieces and cook until the meat has 'sealed' or coloured on all sides. 

Add the spices and cooks, still stirring, for 2 or 3 minutes.  Add the potatoes, the tomato paste and then add enough stock/water to cover.  Bring to a boil then reduce the heat and simmer for 2 hours to reduce the liquid and the chicken is tender and falls apart.  

You can serve this with rice or any Indian breads (Roti is my favourite).  But for the best results, leave to stand overnight and reheat for the best results.

Shortcrust pastry

Ingredients
1 2/3 cups plain flour
125g (1/2 a pack) of butter (from the fridge).  I prefer salted but lots of pastry recipes call for unsalted.  Its up to you!
1 egg
1 tablespoon chilled water (I put a glass of water in the freezer while I'm preparing the flour and butter mixture)


Method
Cut the butter into small cubes.  In a large bowl combine the flour and the butter by rubbing between your fingers until the mixture starts to resemble breadcrubs.

Whisk the egg and add to the mixture along with the water.  with your hands, bring the mixture together until it forms a crumbly ball, then remove to a flat surface lightly dusted with flour.  Knead until the ball stays together fairly well.  Form into a flat circle, wrap in plastic cling film, and refrigerate for at least 2 hours.

Fidget Pie

This is a recipe based loosely on a TV program I saw, the fact that I cooked this first on St David's Day - hence the leeks - and what was in the fridge!  I made 5 pies with this recipe.

I believe fidget pie is originally a recipe from Shropshire.

Ingredients
Shortcrust pastry
4 large potatoes
1 tsp wholegrain mustard
1 tbsp butter X 2
4 tbsps milk
3 small apples (I used fuji as they are tart)
1 leek
handful of chopped ham or cooked gammon
handful of mozzarella cheese (or cheddar if you prefer a tangier taste)
sprinkle of oregano (or sage if you prefer)

Method
Boil the potatoes until done and drain.  return to the saucepan, add 1 tbsp butter, mustard and milk and mash until smooth.  Fill a plastic (piping) bag with all the mashed potatoes. Set aside.

Peel and chop the apples into small pieces.  Over a low flame, stir the apples in a saucepan until they soften and the edges brown.  Set aside. 

Chop 2/3 of a large leek lengthwise and then diagonally into thin strips.  In a frying pan, saute the leeks in 1 tbsp butter until starting to brown.  Set aside.

Pre-heat the oven to 180C fan forced (200C). Line the bottom of 5 individual pie tins with circles of baking paper.  Roll out pastry and gently push into the tins and trim the edges.  With a fork, prick some holes into the base of each pastry case, then put the tins in the freezer for 5 mins. This will stop the pastry from bubbling when you pre-cook the pastry cases.

Put the pastry cases in their tins into the oven and bake for 5 mins.  Remove to a flat surface.  add a layr of apple to each case.  Then add a layer of leeks and ham and finally a layer of cheese.  The layers will be higher in the middle than at the edges.  Pipe the potato mixture to form the lid of each pie, starting at the edge and circling inwards to form a cone.

Bake in the oven for 30 - 40 mins until gloden brown.

Remove the pies by sliding a knife around the edge of the pie to dislodge it from the sides.

Zucchini quiche

Pretty easy to make if you can be bothered making the pastry, which requires a bit of waiting.  If you prefer, buy a pre-made pastry case from the supermarket.

PASTRY
Ingredients
1 2/3 cups plain flour
125g (1/2 a pack) of butter (from the fridge).  I prefer salted but lots of pastry recipes call for unsalted.  Its up to you!
1 egg
1 tablespoon chilled water (I put a glass of water in the freezer while I'm preparing the flour and butter mixture)








Method
Cut the butter into small cubes.  In a large bowl combine the flour and the butter by rubbing between your fingers until the mixture starts to resemble breadcrubs.

Whisk the egg and add to the mixture along with the water.  With your hands, bring the mixture together until it forms a crumbly ball, then remove to a flat surface lightly dusted with flour.  Knead until the ball stays together fairly well.  Form into a flat circle, wrap in plastic cling film, and refrigerate for at least 2 hours.

FILLING
Ingredients
1 zucchini (courgette), shaved thinly then chopped
1/2 onion, shaved thinly
large knob of butter
1 tablespoon of olive oil
4 eggs
1/2 eggshell of milk
Salt and pepper to taste
1/3 cup grated mozzarella cheese (use stronger cheese such as feta or cheddar if you prefer a strong cheesy taste)

Method
In a frying pan, melt the butter with the olive oil, then add the zucchini, onion, salt and pepper.  Saute lightly until the vegetables soften and bgin to brown. Remove from the heat and allow to cool.

In a jug whisk the eggs and milk.

Assembling the quiche
Pre-heat the oven to 200C fan forced (220C for conventional oven).  Remove the pastry from the plastic and place on a lightly floured flat surface.  With a rolling pin roll out into a large, flat, thin sheet.  Line a shallow baking tin or dish with baking paper. Lift the pastry and place over the dish, gently easing the pastry down so that it lines the dish.  With a sharp knife remove all the excess pastry.  Roll into a ball, wrap in plastic and freeze for using another time.

With a fork, prick holes all over the base of the pastry case and put the whole dish in the freezer for 10 mins.  This will allow you to bake it quickly and avoid soggy pastry in the finished dish.

Remove the dish from the freezer and place it straight in the oven, baking for 5 mins.  Remove from the oven. Reduce the oven temperature to 180C fan forced (200C conventional).

Arrange the sauteed vegetables evenly over the base of the pastry case.  Then pour the egg mixture over the top.

Place in the oven and bake for 30 mins or until the eggs have set and the top is golden brown.

Serve cold.

Sweet Pumpkin Dip

This was a favourite in an izakaya  - Japanese style pub - in Shimokitazawa.  I never got hold of the recipe but by trial and error think I've worked it out.

Ingredients
1/2 pumpkin (In Japan I used the round green skinned ones, in Australia the elongated butternut works better).  I have also added a sweet potato if I don't have enough pumpkin.
2 tablespoons raw sugar
1/2 teaspoon salt
3 tablespoons of milk
nutmeg for grating
pinch of sweet paprika powder

Method
Peel and seed the pumpkin.  Then cop into rough 2cm squares.  Put the pumpkin into a shallow microwaveable dish, sprinkle with the sugar and salt, cover and cook on high in the microwaves tor 3 minutes.  Allow to stand for 1 minutes, then cook for another 3 minutes. Check that the pumpkin is completely cooked with a fork.  If not microwave for a further 1 minute at a time until soft.

Allow to cool.  Pour off any liquid that collects at the bottom of the dish (this never happened in Japan but seems to everywhere else!).  Add the milk and a small amount of grated nutmeg. Using a potato masher, mash the pumpkin mixture until smooth and creamy.  Place in a serving dish and sprinkle with paprika for decoration.

Serve with Ritz Crackers.

Spicy Beetroot Stems

Inspired by a Japanese dish I came across - 'imo no kuki' or potato stems - I came up with a way to use the crunchy stems of fresh beetroot.  

Ingredients
Trim the stems of 3 beetroot from just above the root itself to just before the leaves begin. Wash and chop into 3cm or so lengths.
3 small dried hot red chillies, chopped
Olive oil for frying
3 tablespoons water
1 tablespoon light soy sauce

Method
In a frying pan, heat the oil over a medium flame, then add the beetroot stems and the chillies.  Fry, stirring continuously, for 5 mins.  Then add water and soy sauce, reduce the heat a little and cook for 2 mins or until the liquid has boiled off.  Remove into a container (that has a lid) and allow to cool before putting on the lid and chilling in the fridge.

Easy Pasta salad

Great as a side dish - and kids love it!

Ingredients
1 cup of pasta shells (or any other shape you like)
1/2 cup ham, chopped into small pieces
1/2 onion, shaved (sliced very thinly)
Japanese or Korean Mayonnaise

 




Method.
Cook the pasta as per the instructions on the packet.  Drain and cool under cold running water.  Mix the pasta, ham and onion in a large bowl. Add a generous dollop of mayonnaise and mix  Chill in the fridge before serving.

Lamb Shanks

Slow cooked lamb shanks in a tomato base sauce.  The lamb is very tender and falls off the bone.

Ingredients

2 tbsp olive oil

4 lamb shanks

2 onions, roughly chopped

3 carrots, roughly chopped

2 bay leaves

2 garlic cloves, chopped

2 tbsp tomato purée

1 glass white wine

1 ½ cups of chicken stock

Salt and pepper to taste

1 tbsp butter

2 tbsp plain flour

Handful of chopped flat parsley

Method

Heat oven to 200C/fan 180C. Heat the oil in a frying pan. Brown the lamb all over. Remove the lamb to a casserole dish. Add the onion and carrot to the frying pan and cook for 10 mins until the onions start to soften and brown. Add the bay leaves and garlic and cook for a few mins more. Stir in the tomato purée wine and stock. Season with salt and pepper to taste.

Add the sauce mixture to the casserole dish.  Cover with a lid or tightly with foil and cook in the oven for 2 hrs or more until the lamb is tender.

Remove the lamb from the sauce and place on a rack. In a frying pan melt the butter and add the flour, stirring continuously with a wooden spoon until the mixture starts to brown.  Add the sauce to the frying pan and simmer for about 15 mins until rich and glossy.  Add the parsley. 

Before serving add the lamb back into the sauce and heat through.

Welsh Leek Pie

Vegetarian, tasty and perfect Welsh comfort food.

Ingredients

50g butter

2 leeks chopped

Handful of chopped flat parsley

Salt to taste

1 tsp mustard seeds

4 potatoes

1 tbsp Olive oil

Method

Heat the butter in a frying pan over a medium heat. Fry the leeks gently until soft.

Heat oven to 200C/180C fan. Cut the potatoes into wafer-thin slices.

Line an ovenproof shallow dish with baking paper. Make one layer of potatoes neatly into the dish, slightly overlapping. The bottom of the pan will become the presentation side. Sprinkle with a pinch of parsley and season with salt and papper. Then add a layer of leeks.  Sprinkle with a pinch of mustard seeds. On top of leeks add another layer of potatoes followed by parsley and seasoning, leeks and mustard seeds.  Continue layering, finishing with a layer of potatoes.  Drizzle with olive oil.  Put in the oven and cook for 45-50 mins until the potatoes are soft.

Remove from the oven and leave to rest for 10 mins. Turn out onto a serving plate, then slice into wedges with a very sharp knife.