Fennel Coleslaw

April 26, 2016

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One particular ingredient that I love to pop into my shopping basket is a white cabbage. I know what you are thinking…It isn’t the most exciting of vegetables but I feel it’s a little underrated as most people walk past it and look for some sort of kale like cavolo nero. But you see in most places it is incredibly cheap to buy one, they go into so many different recipes and last for an insanely long time.

 

 

My Grandma used to use white cabbage for her side dish of boiled cabbage, as you would on your Sunday roast. Nowadays we use savoy or spring greens. I always enjoyed eating it on a particular dish she used to cook, the way she cooked it, and yes it was boiled but still it was a lovely dish all together…but I won’t reveal that yet.

What I use white cabbage for mainly is for doing batches of coleslaw as it will last a good few days kept in an airtight container in the fridge and is so much better than shop bought.
I’ve done many versions over the years and have done fennel ones before but usually adding fruit to it. I decided to keep this really simple and didn’t expect it to taste as good as it did. I wasn’t going to post it either on here with it being so simple but this could just be the accompaniment you are looking for.

Fennel Coleslaw:

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Ingredients:

1/4 white cabbage shredded fairly finely
–  1 small red onion finely sliced
–  1/4 – 1/2 fennel sliced finely ( outer leaves de-string )
–  a good handful of flat leaf parsley chopped
–  2-3 tbsp mayonnaise, I used a french style. ( don’t have it too thick/wet )
–  4-5 grinds of cracked black pepper
–  a pinch of sea salt. ( I used ground down pink himalayan but not a necessity )
–  5-6 fennel frond tops ( chopped down if needed )
–  A good spritz of fresh lemon juice.

Method:

*  Simple:  Put all ingredients together, stir, taste, stir, taste…maybe season more and serve! *

 

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Spring Lamb chops with a wild garlic and herb butter, butterbean mash and a medley of veg:

April 22, 2016


Spring is underway now, tulips are in full bloom in gardens, birds are busy making nests and the weather is…well not the great today. However we have had some glorious days which means a certain Springtime ingredient is at it’s best now and that is wild garlic. I cannot get enough of this stuff every year and try and conserve it in ways I can enjoy it throughout the year. In this recipe, a butter. Once made and popped into the freezer, you certainly won’t be buying shop-bought Garlic bread anymore thats for sure!

This recipe is a quick way of turning some lamb chops into something a little bit more special using Spring’s seasonal ingredients. 
 The wild garlic butter gives colour and full flavour but still allowing the taste of lamb to come through.
 The butterbean mash gives an alternative to potatoes giving it a lighter feel and also being a little more frugal.
Finally, the medley of veg “ Petit pois a la Francais” is a lovely alternative to do as a side dish for this recipe, fish and chicken.



Here is the recording when I cooked this on BBC Radio Leicester with Ben Jackson showing just how simple, quick yet so effective this recipe can be :- LISTEN HERE




Spring Lamb chops with a wild garlic and herb butter, butterbean mash and a medley of veg:








Ingredients:
(serves 2)

  • 2-3 Spring lamb chops each depending on how big they are
  • 1-2 tbsp rapeseed oil
  • Sea salt ( I use pink himalayan but any will do ) and cracked black pepper to season

Wild garlic butter:

(Make this before hand and pop into the freezer)

  • A block of unsalted butter
  • a good handful of wild garlic ( if you haven’t got it, use normal garlic )
  • a handful of fresh herbs chopped- flat leaf parsley, basil, I had. You could use Rosemary instead if you wanted to.
  • 1/4-1/2 a lemon zest
  • season if you wish

Butterbean Mash:

  • 1 tin of Butterbeans drained and rinsed
  • a drizzle of rapeseed oil
  • sea salt and cracked black pepper to season


Medley of Veg:

  • 6-7 lettuce leaves such as romaine, little gem or the innards of a round lettuce
  • a few handfuls of frozen peas ( roughly 150g ) petit pois or garden peas defrosted and drained.
  • 3-4 spring onions or baby leeks cut into 3 including the green ends
  • 1/4 gel pot of chicken stock
  • knob of butter
  • a couple of sprigs of garden mint chopped finely
  • sea salt and cracked black pepper to season 




Method:

  • Just cover your butterbeans in a saucepan with water, bring to the boil and simmer for a couple of minutes.
  • In the meantime oil your lamb…not your pan and heat up your frying pan. Cook your Lamb for about 4 minutes each side for rare, more time for more well done.
  • Drain your butterbeans and crush/mash with a masher only slightly, drizzle with oil and season. Keep warm.

  • Rest your Lamb for about 5 minutes.

  •   Whilst this is resting bring to the boil your stock in 200ml of water and a knob of butter. Also season.

  • Add in your Spring onions and cook for a minute, then add in your lettuce and peas, cover and cook for a further minute.

  • Drain most of the liquid, add in a little more butter. Season if needed more, Pop in your chopped mint and stir.

–  Melt your Wild garlic butter.


–  Everything is now ready to serve.





Miso glazed salmon and brown rice salad

February 25, 2016

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I don’t like to diet as you all know. I like my treats in between and being a recipe developer and a food writer it’s a little hard for one to do so even if I wanted to.
I always balance my diet and eat in moderation. However I have to say, some of us ladies get to a certain time in the year and have a little panic on how that vest top is going to look like on with those Capri pants you bought on a whim to try and “get into” next summer ( I.E this ).  I hate to say it but I have had that thought literally only the other day as I started to see the daffodils emerging early and realising that February is almost over. Where has it gone?

So I’ve come up with a recipe that has great flavours, it’s packed with Omega 3 and 6 ( not to mention other great nutritional value to it)  and will keep you feeling full throughout the day but not bloated.

If you aren’t sure what Miso is, it’s a soy bean paste that is used mainly for soup but it’s also great for a marinade and dressings.

This is a great recipe for lots of occasions, maybe try it as a little twist for an Easter Lunch with friends perhaps?

 

Miso glazed salmon and brown rice salad:

 

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Ingredients: ( 4 servings )

150g brown rice
2 Salmon Fillets
1 tbsp Soy sauce ( I buy mine from  Wang Fung Hong )
2 tsp Miso paste ( I buy mine from Wang Fung Hong  )
1 tbsp Honey ( I used manuka Honey and the unclear kind )
A thumbnail size of fresh ginger grated
1 tbsp coconut oil
handful of broccoli chopped into small florets
a few radishes thinly sliced
a few cucumber strips
a handful of soya beans defrosted and drained ( Most supermarkets will sell these now in the frozen section )
2 spring onions sliced thinly and on a diagonal
handful of salad cress
handful of fresh coriander

Method:

Cover the salmon with the miso paste, soy, honey and ginger and set aside. ( This can be done hours before if you like )

*  Cook rice to packet instructions and set aside.

In a frying pan, heat the coconut oil and shallow fry your salmon until cooked through.

*   Cook the broccoli in boiling water for 2 minutes as you still want it to have some crunch to it.

In a Bowl pop in your rice, then assemble all other salad ingredients. Flake through your salmon.

*  If there are any juices left in the frying pan pop over the salad also and then serve.

*** Top tip ***

If you take off the skin of your salmon when flaking it. Pop the skin back under a grill to crisp up.  It is great for a salad topper.

As you can see by this picture below, when I was recipe developing … I had a lot to get through for Lunch the next day also. It was very nice indeed!

 

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Herby chicken casserole with winter veg and pearl barley

February 2, 2016


A couple of weeks back, we had the first fluttering of snow this year and temperatures  dropped to actually what it should be in January now… 0 degrees. Hurrah! Finally! 
 My woolies came out and winter is finally here! I do love winter. I do! I love the snow. Also, putting on those oversized coats that you always say you are going to fit into, snuggling in a huge knitted scarf and wearing a pom pom hat. But simply taking yourself out for a crisp, cold winter’s walk and trying to catch what birds and wildlife you can spot. How lovely?



Here is a photo I took on that Sunday of a beautiful wintery scene in Leicestershire:








We stopped at a lovely area we know where you can just sit and watch the birds feeding. We were thrilled to see a great spotted woodpecker, he was a grand little thing. Neither of us were quick enough to take a picture! We also saw a Jay which was beautiful with his flash of bright blue on him.



But thats just me, I love that. More to the point, the food that you can pair with all this winter bliss is wonderful.

   In this weather I crave for hearty stews and soups. Don’t we all surely? Dunking that crusty bread in there is food heaven. But do we all feel they are complicated to make? Or time consuming without a slow cooker? 
  Well, I thought I would show you a very simple way of doing a casserole. I did it after that winter outing but actually came up with the recipe last year and forgot to write about it! I also shared this recipe with my readers of my weekly column in the Leicester Mercury.

  Not all stews and casseroles take forever.  With this recipe it’s all in the prep, then into the oven and it does all the work for you, so you can sit back with a large glass of wine in front of the fire.

  This is simple, affordable food that will blow the cold socks off your friends and family. 
  I actually created another recipe from the last bits of veg and juice that were left so I will post that shortly too for you too.



Herby Chicken casserole with winter veg and pearl barley:




Ingredients:
–   1 tbsp Rapeseed oil
  • Chicken thighs (1-2 per person)
  • 1 onion diced
  • 1 garlic clove finely chopped
  • 1 stick of celery sliced
  • 2 carrots diced into chunks ( Veg all the same size )
  • 1 large parsnip diced into chunks
  • 1/4 Swede diced into chunks
 –   1/2 tin of chopped tomatoes
  •   Chicken stock ( 1 gel pot ) to roughly 1 litre of water
  •   A tied mixture of herbs of Sage, rosemary, thyme, lemon thyme and bayleaf 
  • salt and cracked black pepper to season
  • a good splash of dry white wine
  • a handful of pearl barley
  • 1 leek sliced
  • 3-4 chestnut mushrooms sliced
  • If you want to thicken the sauce slightly at the end, add in a tbsp of chicken gravy granules. 
Method:




  • Cook the pearl barley to packet instructions, drain and set aside to pop in later.
*  Preheat oven to 190c.
  • Fry off your Chicken thighs just to colour. Pop onto a plate aside. Then in the same fat, fry off your onion, carrots, parsnip, swede and celery for a couple of minutes just to coat.
  • Add your garlic into the casserole pot, stir and add the chicken back in with the  tomatoes, wine, stock and herbs. Cover with a lid and place in the oven for 30-40 minutes depending on how many you are feeding for.
  • After 30-40 minutes check on the Casserole to see if veg is cooking well or may need a little water etc.
  • At this same point add in your leeks, mushrooms and pearl barley Pop back into the oven for 10 minutes.
  • After 10 minutes if you would like your sauce thicker, add in 1 tbsp of chicken gravy granules.Pop back in the oven for 5  minutes.



* After this point, check if it needs seasoning and then you are ready to serve. I served mine with Mustard mashed potato by adding dijon mustard to how you would normally do your mash.

Singapore stir-fried noodles with king prawns

January 16, 2016
I have a couple of Dishes that I always cook for myself be it every week or at least every other week and this recipe is one of them. I love eating all types of Asian cuisine but this is a great one to do if you don’t want to break the bank balance and order a takeaway.

  You may not have all the store cupboard ingredients in at first, but once you do have them in, you can use them for other recipes I will be doing or have already created, so they won’t go to waste and will last for a long time.

  This dish can be cooked in 10 minutes (15 if you include the prep), it’s a super quick, simple recipe that has lots of flavour in there of you. 
 If you are one of these people that when you order a Chinese takeaway you choose a chow mien dish and then put curry sauce on top of it, well this is the one for you! 

  This recipe can be cooked at any time of year and also is so great for using up any odd bits of vegetables you have in the fridge. Perfect for a Friday or Saturday before you do a shop for the next week ahead. 
 A Frugal takeaway made at home… A “Fake-away” 



Singapore stir-fried noodles with King Prawns:






Ingredients:
( Serves 2 approximately)
  •    A good handful of king prawns ( I normally would say at least 8 per person but I love Prawns!) I tend to buy a 225g frozen packet of raw or cooked ones as they are more economical. Just defrost thoroughly first.
  •  1/2 250g pack of  Singapore noodles ( thin type )( I buy mine from Wang Fung Hong in Leicester)
  •  2 tbsp Rapeseed oil or groundnut oil
  •  2 Cloves of garlic chopped finely
  •  Thumbsize nail amount of fresh Ginger grated or chopped fine
  •  half a red chilli chopped finely
  •  1 small onion sliced
  •  2-3 Chestnut mushrooms or shitake sliced
  •  1 small carrot sliced thinly
  •  1/2 red pepper sliced lengthways 
  •  1/2 yellow pepper sliced lengthways
  •  1/4 celery stick sliced thinly on an angle 
  •  2-3 Chinese leaves sliced or you could use pak choi or even both( Again mine are from Wang Fung Hong in Leicester)
  •  A good handful of Bean sprouts ( Wang Fung Hong as they are in bigger packs )
  •  2-3 spring onions sliced diagonally 
  •  small handful of chopped coriander to finish
(Stir fry sauce):
1 tbsp light soy sauce ( Wang Fung Hong )
1 tbsp oyster sauce ( Wang Fung Hong )
1/4 chicken stock pot
1 tbsp Chinese hot and spicy curry sauce concentrated paste ( Mine was from Wang Fung Hong ) you can use a mild or medium curry powder if you can’t find
pinch of caster sugar 
150 ml of water
Method:
*  Cook noodles to packet instructions and rinse under cold water to cool, if you don’t, they stick.
  •  In a wok add your oil and start to fry off your sliced onion, celery, carrot and mushrooms for a minute or two until starting to colour and soften.
  •  Add your Garlic, ginger and chilli but be careful not to burn, stir and then add in  the sliced peppers, and stir for about another minute.
  •  Then add in your prawns, chinese leaves or pak choi or both and continue to toss the ingredients around the wok.
  •  Start to add in your sauces i.e. soy, oyster, chicken stock and just make a little area by moving the veg away in the wok and pop in your curry paste, using a spoon stirr in the paste, add water and start to coat all the veg.
*  Add in your noodles, stir, add then spring onions and coriander plus if it needs a little extra of any sauces. Serve in a bowl and enjoy.