Kohlrabi

Some time ago we posted an item on cassava and this one on kohlrabi was set to follow in the 'series" on somewhat unusual and underused vegetables. We were also drafting a separate item on saag aloo, one of our favourite Indian vegetable dishes but when looking for a recipe which would make use of kohlrabi we had a brain wave - why not combine the two? So here goes...

Baby sputniks

Definitely not a looker in the beauty steaks and sometimes nicknamed the sputnik of the plant world which perhaps accounts for the fact that this wonderful and versatile little autumn vegetable is so overlooked in this country. Although very popular in Central Europe and Asia for years kohlrabi was thought good enough only for cattle fodder here. Happily things are changing though. It has been making it's appearance in the markets for some time now and will be with us for the next few months. Although strictly speaking it is a cultivar of cabbage and not a root vegetable it can do everything a root vegetable can do and more. It is delicious eaten hot or cold, think carrot, parsnip and celeriac. It is terrific shredded in a remoulade with carrot and a mustard dressing. Sliced finely carpaccio of kohlrabi served with anchovies is delicious, alternatively it can be peeled and cut into batons and steamed for about 8 minutes and served with butter and seasoning or pan fried with your favourite herbs or spices.











Equally aesthetically challenged Saag is a spinach or mustard leaf dish from south Asia. It is combined with various ingredients to create classic Indian dishes. Saag gosht pairs the vegetable with meat whilst saag paneer makes use of cheese and in the dish Saag aloo spinach and potatoes are coupled! We are suggesting saag kohlrabi. The purists may protest but we find tinned spinach the easiest and best as it is just the right consistancy to form a creamy spinach sauce.

Ingredients

1 kohlrabi peeled and diced into 1 cm cubes

1 Can spinach puree

1 Onion (finely chopped)

Garlic paste

Ginger

Cumin seeds

Cumin powder

Mustard seeds

Turmeric

Seasoning

Method

Sweat off the onion, garlic and spices in a pan for a few minutes. Add the kohlrabi and sautee for 7 to 8 minutes or until soft but still "al dente". Add spinach and cook for a further 2 minutes until all ingredients are warmed and combined. Season to taste.

Posted by incredibly fed

Brazilian Night

Last weekend IF catered for it's greatest challenge yet a Brazilian themed 21st Birthday party for 100 guests in a spectacular marquee.... Rio's Mardi Gras comes to north London in November...

Chris lines up with the other dancers for his IF supper between performances, then gives it all on the dance floor...

 

Fresh Tropical Fruit Kebabs with rich Dark and White chocolate dips mirror the Latin American mood...

Colour and spectacle created by feathered head dresses and wings... Notting Hill was never like this!

More Tropicana... Merengue drops topped with whipped Elderflower cream Kiwi and Pomegranate!





Meanwhile backstage with the dancers....

.....Ghaz becomes VERY popular with the ladies when they catch a glimpse of his chocolate brownies!!












Posted by incredibly fed

Filo Spinach and Feta Tart

"You were made for me, (you were made for me)
everybody tells me so...."

Freddie and the Dreamers 1964

This is a great one, made for me and for you and for everybody and all sorts of occasions. It's light but substantial, delicious served hot or cold and will travel relatively well so prepared in advance in summer it's a terrific picnic hamper filler whilst conversely in the cold months it can be a warming apres ski tummy filler! Alternatively it makes a terrific vegetarian Sunday brunch dish or dinner party starter. This dish is adapted from a filo tart chef Jamie Oliver did on his TV programme "30 Minute Meals" in which he cooks several dishes inside half an hour, so as you can imagine from the title it's easy and quick. We generally serve it with a refreshing salad such as radish and cherry tomato with coriander and parsley.

Ingredients

1 Packet All Butter Filo pastry
1 large packet of spinach
250g Feta cheese crumbled
4 Eggs (Beaten)
Nutmeg
Cayenne Pepper
Butter
Pine nuts (optional)
Sultanas (optional)

Method
Melt butter and brush the inside of a medium sized frying pan. Line with baking paper so that the paper is well above the sides of the pan and brush again with butter. Meanwhile sweat down the spinach in a little butter or olive oil until wilted. Drain, being sure to squeeze as much water out as possible. Separate and mix with eggs, feta, nutmeg, spices, pine nuts and sultanas (if using) and season to taste. Take the filo from the fridge and cover with a damp cloth. (Note: Some brands are best worked on at room temperature so check the instructions) Take one sheet at a time and place in the pan so that the edge overlaps the side and brush with butter. Repeat until most of the sheets are used up. Now add the filling and fold over the sheets to form a top. Crumple the last few sheets and use to form the top. Brush with butter to achive a nice golden colour. Heat the frying pan on the hob to start cooking the base then place in the oven for about 25 minutes or until nicely coloured. Remove from pan by holding the baking paper and slide the tart onto a serving dish. Serve hot or cold.

Posted by incredibly fed

(Minced) Beef Wellington

"My my,
At Waterloo Napoleon did surrender,
Oh Yeah..."

Abba - Winner 1974 Eurovision Song Contest

This week we were experimenting and taste testing various hamburger patties which Incredibly Fed has been asked to make for a big 21st party shortly. Having tried several and decided on the winning formula we still had some minced beef left over. Looking for an alternative use we hit upon this one....

Beef Wellington is an 'en crute' dish which may or may not be named after the heroic and definitely upper crust 1st Duke of Wellington (winner at Waterloo). It's a winning winter classic calling for the best quality centre cut of beef fillet making it a pricey dish to prepare to say the least. But we managed to come up with a much more economical version no less triumphant and definately something of a treat which you do not have to be an aristocrat to enjoy whenever you like. The luxurious element is provided by the melting unctuous Gruyere oozing from the middle as you cut through. Wellington meets Kiev so to say!

They are individual parcels which can be prepared in advance, kept in the fridge and  popped in he oven just when the crucial moment arrives. The ultimate easy entertaining dish! We suggest this portion size, one of which would make a wonderful eat in the hand snack (in the heat of pitched battle perhaps??), whilst two would constitute a hearty dinner main course fit for a blue blooded appetite!

As with all types of Wellington and 'en croute' dishes it is essential to keep the contents from leaking out of the pastry parcel in the final bake. We have seen all sorts of solutions to this problem including pancakes, mushroom duxelle or pate.  In this version the damp proof course is provided by a simple pepper which is perfect for keeping the pastry base dry.

Ingredients
(Makes 10 parcels)

500g lean minced beef
3 Tbsp Bread crumbs
1 Red onion finely chopped
2 Garlic cloves chopped and chrushed
1 Egg beaten
Dash Worcestershire Sauce
Seasoning
50g Gruyere cheese
2 Red Peppers
Pastry

Method

Slice the pepper in wide slices, remove seeds and lay flat on a baking tray skin side down. Drizzle olive oil over and place in an oven at 180 C for about 20 minutes or until flesh is soft and pliable. Place on kitchen paper to remove moisture, oil etc. Meanwhile heat a skillet gently and sweat down the onion and garlic until soft and translucent. (About 6 to 8 minutes). Allow to cool. In a large bowl mix together the beef, breadcrumbs, Worcester sauce, about 3/4 of the beaten egg and the onion and garlic. Season to taste and gently knead mix. Scoop out balls of approx 50g - 60g, pierce each with a sharp pointed kitchen knife and insert a cube of cheese making sure it is completely surrounded by meat. Flatten the balls slightly and place on a hot pan for 2 - 3 minutes per side. Remove from pan, place on kitchen paper and allow to cool. Roll out the pastry and cut into squares large enough to cover the meat. Wrap the meat in a slice of pepper (skin side out) making sure most of the pepper ends up at the bottom of the pastry parcel to prevent leakage causing sogginess. Bring up the corners of the pastry squares and crimp together to seal using milk or the beaten egg as adhesive. Brush with the remaining egg. Place in an oven until golden brown (about 25 minutes).

Posted by incredibly fed

Gratin Dauphinoise / Tartiflette

The Church at Salardu near Baqueira 

"Love on a mountain top,
(love on a mountain top),
so high that we won't ever stop....." 
Robert Knight 1973 

The ski season is almost with us again and it's nearly time to head for the mountain tops. Believe it or not one enthusiastic friend is already proudly posting pictures of high altitude snowfalls and even his already purchased 2012/13 season ski pass on Facebook!  Naturally we at Incredibly Fed are thinking of suitable menus and recipes to combat mountain weather and sustain those long winter days on the piste! Something you'll love on a mountain top!

Gratin from the French verb gratter, to grate or to scrape is a widespread culinary technique and is used to prepare a broad spectrum of ingredients including meat, fish and vegetables. The characteristic of the dish is a brown or golden crust usually consisting of grated cheese or breadcrumbs. Potatoes prepared in this way are a classic and are rich, unctuous and always popular. Although known as Potatoes au Gratin in North America this recipe originates from the Dauphine region in South-east France whose ancient capital was Grenoble. Not surprising then it is a terrific fortification against the Alpine winter similar to its close relation the Haute Savoie dish Tartiflette created in the 1980's to promote the use of reblochon.

Panxut, our loyal ski buddy! 

Typically Gratin Dauphinoise consists of layers of finely sliced potatoes and cream baked or grilled in a shallow dish rubbed with butter and garlic. The version we suggest below is basic but for variety you can add chopped cooked ham, bacon, chorizo, chicken or prawns. Leeks and onions are also good. For a richer effect use Gruyere rather than cheddar. Introducing sauteed onion, bacon lardons (or smoked salmon) and reblochon cheese will transform your Dauphinoise into a Tartiflette. Served with say a charcuterie of local sausages and meats both are perfect winter warmers for hungry skiers. We frequently serve both when chalet catering for our ski buddies.



Ingredients

Half kilo red skin potatoes or other waxy varieties peeled and thinly sliced
150g Cheddar or Gruyere cheese grated
30g Parmesan cheese grated
Cream (enough to reach the top of the dish)
Chopped Garlic clove
3-4 sprigs Thyme
Seasoning
Butter to line dish
30g Bread crumbs

Method

Heat the oven to 180 C and line a pyrex or ceramic baking tray with butter. Spread a layer of  potato slices on the bottom and cover with grated cheddar or Gruyere. Continue layering several times with cheese, seasoning and thyme. Finally on top sprinkle parmesan and bread crumbs and a few knobs of butter. Add the garlic to the cream and pour into the potato. The cream should be enough to come to the top. Bake for about 30 to 40 minutes. If further browning is needed place under a hot grill for a few minutes.

Posted by incredibly fed