Ok. This week ends up being quite a blure! We both ended up being quite ill with the flue. I have to say this is the first time in weeks that I have started to feel myself again but as for my partner????? I think the man flue has fully set in???!!!
By the way, is it really July and why oh why is it so cold? This is the first winter for the both of us in 7 YEARS! s
Sunday July 1
Corned Beef with Green Sauce
Ok. Ok. So sometimes I take for granted that you know some of these recipe's. NEVER TAKE ANYTHING FOR GRANTED??
This how I do it but you can add or take what ever you think.
Rinse silver side or corned beef off. Place in pot and just cover with COLD water. Add a GOOD shake of the following
2-3 bay leaves depending on the size
whole onions as to the amount of people that you are serving(e.g. 4 onions = 4 people)
a very good dollop 1/3 to 1/2 cup of vinegar. What sort? What ever but remember that the darker it is the stronger it is!
Bring to the boil the lower heat and simmer for around 1 to 1 1/2 hours.
Mean while peel spuds, pumpkin and separate cabbage (YUK! but I still do serve veggies I hate.)
When meat has 3/4 hour to go add spuds and pumpkin.
Ok so here is the Green Sauce Curtsey of Margret Fulton (One of my favoured cooks.)
1 tbs chopped capers
1 tbs chopped parley (I used flat or Italian as that was in the garden)
1 tbs watercress or basil
1 clove of garlic, chopped
Salt & pepper to taste
6 tbsp olive oil
3 very good tbsp lemon juice
Blend the first 5 ingredients until they from a smooth paste. Gradually add the olive oil until blended, doing the same with the lemon juice.
YUM YUM YUM
This sauce as you will see later can be used for many things.
Chicken fillets for the amount of people. I use breast fillets and cut according to the size but you can also use thigh fillets which are a bit smaller and easier to handle for this. (Some say tastier)
Bacon, rinds removed
Wrap chicken with bacon and secure with toothpick. pour a little oil of your choice (or use the spray of your choice) over chick and cook in oven for 30-40 min depending on your over or until cooked.
Mean while use REAL BUTTER and 1 -2 cloves of garlic and beat until combined. add a herb of your choice (I used chives this time) Tear of some grease proof paper and roll into a log or sausage.Place in the freezer until chicken is cooked. Cut the desired slice and place upon chicken when serving.
(Yum and another family favourites)
I would normally use marrows for this but you can use yummy small zucchinis also
3 Zucchini or 1 marrow,chopped
1 large brown onion, chopped (Or 1 leek for a milder taste)
1 large flowery spud(Soft potato that you would not use other wise but if you don't have a normal one will do. This thickens the soup and saves you using flour)
1 tbls butter or marg
1 litre stock (Veggie or chicken)
1 tbls cum min
1 tblsp coriander
1 tbls turmeric
a sprinkle of curry powder to taste if you want
Black pepper to taste
Salt to taste
Melt butter in heavy base saucepan. Add onion and cook, stirring until soft. Add spices and cook for a further 2- 3 min stirring and until fragrant. Add Zucchini and spud and stir, place lid on pot and sweat for 5 min and the add stock. Stir place lid on and simmer until all is very very soft. Place through blender or mash. Season again to taste with maybe a little lemon juice.
YEP! They were STUFFED??????
I don't think I will share this except with the compost????
Pork with maple & ginger glaze.
Now I know I should use references for these recipes but most I just get ideas and then add. This is yet another.
I used pork tender loins
I mixed a good dollop of maple syrup with around a tbls of grated ginger and 1 clove of garlic, crushed in a bowl. Coat pork and cook in a non stick pan with a little oil. keep coating and turning until pork is cooked. Remove pork and the add remainder of sauce to pan and cook until bubbly. pour over pork on plate.
YUM YUM YUM
cooking time is around 2 hours. (Best served the next day)
Chile Con Carney With Coriander dumplings
YUM YUM YUM
Oh Boy! I'm I ready to share this with you?
This is a very cheap, very versatile, very easy recipe.
1 kilo mince beef
1 large brown onion, Chopped
2- 3 medium cloves of garlic, crushed
1 tbls ground coriander
1 tbls ground cumin
1 tbls ground turmeric
1 red hot chillie OR
1 tbls chillie flakes or both depending on your taste?
1 400g can crushed tomatoes
1 litre beef stock
Salt & pepper to taste
1 handful fresh coriander, chopped
1 400g can kidney beans
To make Coriander dumplings
1 cup self raising flour
1/4 cup marg or butter
1 beaten egg
1/3 cup milk
1/2 cup fresh coriander, chopped
1/2 parmesan cheese
Ok so here we go!
Add a small bit of oil to a heavy based sauce pan. Soften onion and garlic. Add chillie. Add mince and brown. Add spices and cook until very fragrant, stirring so that it don't stick. Add Tomatoes, stock & salt & pepper. Stir. cook with lid off on a simmering heat for around 1/2 hour. stir the place lid on and cook for another 1/2 hour.
Meanwhile make dumplings
TAKE OFF ALL FINGER JEWELLERY AND WASH HANDS
add marg and get your hands in
mix with fingers until a bread crumb consistency
add egg a bit at a time and mix with wooden spoon
add milk the same as above
this should end up very thick like scone dough.
To make dumplings you need 2 soup spoons.
Transfer dough from one to the other until you form a ball then add to the sauce. repeat until all dough is added. place lid on and cook for another 15-20 min or until dumplings are cooked. You Can tell this by inserting a skewer and it come out dry.