Monday Asian Noodle Supper

"I don't like Mondays....." 

Boomtown Rats 1979

Let's hope this one will make Mondays a little more passable for Bob Geldof and his eponymous vermin from Boomtown. What to do with the left over cold meat? This is a conundrum we all face from time to time usually on a Monday when the sad and weary bones of the Sunday roast are still peeking out at us forlornly from under a blanket of tin foil on the middle shelf of the fridge. Too much to just throw in the bin without pangs of guilt but not quite enough to make up the number of portions required without appearing parsimonious. Well here's a suggestion that's fun, tasty, economical, healthy and will magically stretch a small amount of cooked meat to almost infinite quantities to feed all. Almost any cold meat would be good but chicken, turkey, pork, duck and beef are ideal. Cooked prawns also work well in this dish. (By the way if you are using roast chicken or duck don't forget to boil the bones for stock once you've scavenged the carcass for all usable shreds of meat.)

How about fishing out the chopsticks and venturing eastwards for an egg noodle supper? Why egg noodles in particular? Well no reason really apart from convenience - rice or "glass" noodles would do just as well - but in recent years egg noodles have become easily available with most supermarkets selling the vacuum packed ready to use variety. If you can't get these however try the de-hydrated types which just require either soaking for a short length in hot water or boiling and straining prior to adding them to the rest of the ingredients. The directions will be on the pack. The beauty of the ready to use brands is precisely that! They are ready to use. The down side is they have a limited fridge life whereas dried noodles will last almost indefinately. In 2002 Chinese archaeologists discovered an earthenware pot full of identifiable noodles over 4000 years old!! We don't recommend keeping them that long however. Probably best to observe the best before date!

Ingredients (Serves 4)
500 g egg noodles
2 carrots (Julienned)
Roughly torn coriander or mint
4 Spring onions (chopped)
250 g Mange touts
Half cucumber  deseeded and (sliced to batons)
300 g Cold cooked meat (chopped into strips)
Crushed Peanuts

"Dressing"
1 tbsp Sesame oil
3 tbsps Rice wine vinegar
1 tbsp Fish sauce
1 tbsp castor sugar
1 Chopped chilli (deseeded)
2 cms ginger cut to matchsticks
1 tbsp soy sauce

Method
Mix the ingredients for the dressing in a small bowl ensuring the sugar is dissolved and set aside to blend. Taste and adjust if necessary. You are looking for a balance of sweet, sour and fragrance.
Prepare the noodles as per pack instructions and put in large mixing bowl. Meanwhile blanch all vegetables apart from the spring onions. Drain and add to noodles with the meat.  Add  the Asian dressing and toss well. Turn into a serving bowl and sprinkle  coriander and crushed peanuts over and serve.

Cassava

You've probably eaten cassava many times in the form of tapioca without realising it. Known also as yucca, manioc, mandioca, kamoting kahoy and mogo Cassava has it's origins in South America and was first domesticated there over 10,000 years ago. Brought to the African continent in the 16th Century by Portuguese traders it is now a major food crop with Nigeria being the world's largest producer, Asian countries such as Thailand and Vietnam are also major exporters which now far outstrip Brazil and it's other Latin American countries of origin.

Although low in proteins and toxic if eaten raw it is high in starch, thrives on marginal soils and is drought resistant. An area the size of a football pitch will yield 14 tonnes of cassava per year whilst the equivalent yields for rice and wheat are 3.1 and 1.8 tonnes respectively. So it's not difficult to understand why it's been called the bread of the tropics.

Here in London we've often seen it on sale at the market and the Middle Eastern shops which line North End Road but have never tried to cook it before until, that is, we recently came across a delicious version at the famous Regency Club which prompted us to try it at home and post this suggestion.

The Regency Club is a north London institution which defies description. Formerly a private members club located on the green near Queensbury tube station it is now a wonderful Indian gastro pub style restaurant. It's in the heart of North London's Gujarati community and has a unique ambiance and is extremely popular, their version of garlic mogo being an undoubted signature dish - along with chicken wings and tandoori lamb chops. But that is another story, let's go back to mogo!

The Regency Club's Garlic Mogo is basically deep fried chips in spices and the version we came up with at home is simple to prepare.

First cut the cassava into 4 centimetre lengths and peel off the rough brown skin. Cut each piece lengthways into chips, removing any discoloured or stringy fibres which sometimes appear in the older roots and boil in salted water for a few minutes until the chips can be pierced easily with a kitchen knife. (Ghaz says he remembers his mother serving the boiled cassava with curry when he was a kid and it was delicious!!)

Drain and allow to dry on a kitchen cloth. Meanwhile heat vegetable oil to a depth of 5 or 6 cms until slightly smoking or approximately 190 C. Gently place the chips in the hot oil and leave to cook for 4 to 5 minutes or until the chips begin to turn golden. They should be crisp on the outside with a soft interior. Once you are happy they are ready tip onto a paper towel to drain any excess oil. Sprinkle with your favourite seasonings. We suggest a mix of salt, white pepper, cayenne pepper, garlic salt, celery salt paprika and chilli!!

Delicious with ketchup or aioli or dips such as guacamole!





Posted by incredibly fed

We Heart Artichoke Hearts!

We love artichokes and always try to make up a couple of jars whenever we are in Barcelona as a useful standby. They are a great accompaniment to the meatier tapas dishes. Artichokes are much cheaper and more available there as after Italy Spain is the biggest European producer so you can also rest assured they have not clocked up too many food miles. Originally thought to be from North Africa where they are found in the wild they take their name from the Arabic Al-khurchuf. Used in Southern  Europe since Greek and Roman times when their medicinal qualities were recognised they are nowadays a strong contender for the acolade "super food". They are great antioxidants, strengthen liver, bile and gall bladder functions, reduce cholesterol levels and aid beneficial gut bacteria.

Here in London artichokes made their debut on the market stalls a few weeks ago and will continue their run for some time yet. Preparation takes a few minutes but is straight forward enough so it is probably worth doing a few at the same time and storing them. Before you start have a bowl of water with a few drops of either lemon juice or vinegar added to stop oxidation and a large waste bag for the discarded leaves and stalks.

We generally begin by cutting off the the top (Probably about 1 - 2 cms from the stem, you may find a serrated knife best for this) and removing the woody leaves until the softer greener leaves are revealed. Quarter the artichoke, then scoop out the central hairy "choke" with a teaspoon. Depending on the age and size we generally leave about a half centimetre of the stalk attached. Place in the acid water as quickly as possible. When you have them all prepared blanch them in salted boiling water for about 3 to 4 minutes then place on a baking tray with a little olive oil and seasoning and put in a hot oven for a further 7 or 8 minutes or until soft when prodded with a knife. Allow to cool and place in a preserving jar and cover with olive oil. They will keep for several days. Alternatively you can brush the raw artichoke pieces with oil and place on a hot grill until slightly charred.
This method is best for young to middle sized artichokes but for larger artichokes where the leaves have become woody remove the stem entirely and boil whole in salted water for about 15 - 20 minutes. Then serve standing in a soup bowl with a melted butter or vinaigrette dip. Diners can remove each leaf and scrape out the flesh with their teeth before removing the hairy choke with a knife and eating the fleshy base.

Scallops

At the North End Road Market we recently spotted scallops on the fishmongers stall. They looked so fresh and inviting we decided to treat ourselves to these delicious fruits of the sea. They are an extremely versatile shell fish but can be a little bland therefore it is probably best to combine them with a relatively strong flavour such as mild curry paprika or chorizo and smoked bacon. When we got them home we decided to have a little fun coming up with alternative treatments. Ghaz decided to steam his and came up with  a delicious Asian based jus whilst I looked towards the Emerald homeland for my inspiration and pan fried mine with pea puree and boudin noir (black pudding).

Scallop shells are an iconic shape so we always like to use them for presentation and serving. To open the scallop gently prise open the shell near the "hinge" the shell should open relatively easily, then gently remove the fleshy parts with the back of a dessert spoon. Always use a dish cloth to protect your fingers when opening shellfish. The edible parts are the large white muscle and the orange coral although many people prefer to eat only the muscle. The remaining intestines etc should be washed off and discarded.

Asian Steamed  Scallops

Ingredients

4 Scallops
2 tsp mirin
1 tsp sugar
2 tsp light soy sauce
2 tsp rice wine
pinch salt
ground black pepper
Sesame oil
Clove garlic
1 inch ginger cut into thin matchsticks
1 red chilli deseeded and cut into cubes



Method

Shell the scallops as described above, place on some crumpled tin foil or a small dish in a steamer and pour over the jus. Cover and steam for about 8 to 10 minutes or until flesh turns white and firm. Put a few drops of sesame oil into  pan and warm. Thinly slice the garlic add to oil and gently sautee. Remove, arrange on the shells and pour over the jus and garlic sesame oil. Garnish with chopped chive and a little sliced chilli and ginger.

Pan fried Scallops with Pea Puree and Boudin Noir.



Ingredients

4 Scallops
Boudin noir/Black pudding (12 slices)
Peas cooked with mint, seasoned and pureed.



Method

Prepare pea puree in advance by boiling peas and blending with a little fresh mint and butter. Heat a pan and fry slices of black pudding for 3 to 4 minutes on each side. Rub each scallop in olive oil place on the pan and leave for about 2 minutes then turn over and repeat. The flesh should be lightly caramelised. Arrange the black pudding scallops and pea puree as per the photograph. Garnish with a little red chilli and/or fresh mint leaves.

Hey.....Pesto !!

"Oh oh oh it’s magic you know

Never believe it’s not so ….."

Pilot 1974

There are a few things we always like to have in the fridge which can be lifesavers when you are caught on the hop and have to prepare something to eat unexpectedly. Pesto is one of those. It is a wonder ingredient which is sure to inject flavour magic and zing to many recipes. When made, as long as the Pesto is covered with olive oil to prevent oxidation and kept is the fridge it will keep for ages and is an excellent way of turning left over fresh herbs into a flavoursome and useful paste.

At the very least a spoonful of pesto can transform bland pasta or mash potato and when added towards the end of cooking to a casserole or stew will lift the dish to a new dimension. Mixed with a little breadcrumb pesto will make an excellent crust to cover and flavour grilled salmon or sea bass. It is also fantastic for presentation and interest when let down with a little more olive and used as a garnish drizzled around dishes.  

Most people associate pesto with the soft herb Basil and this is indeed a lovely one but in reality it can be made with any single soft herb or combination. You can even use a strongly flavoured leaves such as spinach, wild garlic or rocket. We suggest you try to make your own personal version which will help stamp your own personality on each dish you prepare. Traditionally toasted pine nuts are used as an ingredient but these days we find them quite expensive and tend to use them in dishes only where they can be seen. Roasted peanuts, cashews or walnuts are a reasonable substitute.  Just blitz the ingredients and store in a jar, covered with olive oil. 

Ingredients
Any mix of the herbs below...
Experiment!!

I bunch coriander

1 bunch flat leaf parsley

1 bunch mint

1 bunch basil

1 bunch dill
1 bunch rocket

Small bunch spring onions

Small can anchovies

1 clove garlic

Juice of one lemon or lime

3 or 4 tbsp olive oil

Handful of capers

2 or 3 tbsp white Wine vinegar

Handfull grated parmesean

Handfull roasted nuts
Seasoning


Method

Whizz together and test. Adjust and season to taste.




Picture (Right)
Rigatoni with pesto, yogurt, spinach, crumbled feta, edamame beans, chopped walnuts and sun blushed tomatoes.

Me Me on Broadway!

"They say the neon lights are bright on Broadway,
they say there's always magic in the air..."
The Drifters 1963 and George Benson 1978

Goi Duck (Duck Salad) and Bun Xa (Noodle soup) 

For years we had a house at the end of the King's Road in London where our nearest tube  stop and village "hub" was Fulham Broadway. To call it a "hub" is probably a misnomer as although only a stone's throw from the world famous Chelsea football Stadium it could only be described as a cultural and culinary desert. There was absolutely nothing there except the underground and the extortionately expensive Blue Elephant Thai restaurant (now defunct) accompanied by a motley collection of run down, cheap and nasty pizza and kebab joints and charity shops. Pretty dismal to say the least!

Well wouldn't you know it the moment we moved away all that changed. After years of neglect Hammersmith and Fulham Council finally got their act together and thanks to a panoply of urban improvement policies a number of key sites were redeveloped, streets repaved, buildings cleaned up and given new uses, smart apartments built and there is now even an uber trendy Conran restaurant. To cap it all off continental style pavement cafes suddenly appeared to complete the transformation. The station entrance was reconfigured and a brand spanking new shopping centre and multiplex cinema was built accommodating a food court (all chains admittedly) on the first floor. The old station building became a wonderful organic food emporium, sadly since closed down, but in short it's fair to say the Broadway has blossomed and is now achingly trendy!

Sea Bass and Mango 

We're very pleased to see too that this new life has spilt out to the surrounding area and also spawned several interesting new independent ethnic eateries. Our favourite is "Me Me" a Vietnamese restaurant directly opposite the old station entrance. Roughly translated as Mama's, Me Me is presided over by  the charming and friendly Marie (she told us her real name but prefers her adopted one!) the cooking is wonderful and we find ourselves returning again and again for inspiration and to try something we haven't ordered before. This time round it was Goi Duck and Bun Xa for starters followed by Bun Thit Nuong (Sizzling pork and noodles) and whole sea bass with mango.

We stayed there chatting to Marie as she sat at the next table de-husking an enormous bag of bean sprouts and we have to say it is not without a deep sense of irony that we find ourselves enjoying the atmosphere and the food and remembering how the Broadway used to be so different when we actually lived nearby.

Summer Sweetmess!

"Like the summer sunshine pour your sweetness over me
(Pour your sweetness over me)
Sugar, pour a little sugar on it honey,
Pour a little sugar on it baby
I'm gonna make your life so sweet, yeah yeah yeah...." 

The Archies 1969

Summer Sweetness

 If like the Archies you are in the mood to pour a little summer sweetness over some one you love try this... Based on the classic Eaton Mess this is a version adapted for high summer with seasonal berries but many fruits can be used, for example at a party recently we served a baby version in shot glasses with pineapple and passion fruit to wrap up the evening. Needless to say they went down very well! Whichever fruit you prefer it is an easy dessert guaranteed to impress the nearest and dearest and make their life so sweet! We have to admit we use the much maligned shop bought meringues. Although on the dry and crisp side we think they are acceptable once well combined with the other soft ingredients. A word of caution though this desert cannot be made too far in advance as even the crispiest meringues will soften and loose that all important crunch factor!


Ingredients

4 to 5 Meringues (broken into medium sized pieces)
250 mls Cream whipped until it forms soft peaks
Selection of summer berries
eg Blackberries, raspberries, strawberries, blueberries

Pineapple and passion fruit 

Method

Wash the fruit. Make a little simple syrup ( 1 part water to 2 parts sugar, boil until reduced to a syrupy consistency and allow to cool . Crush the raspberries and mix with the syrup to make a colourful compote. Keep some whole fruits back to use as a garnish. Gently fold the meringue, cream and fruit together. Pick suitable serving glasses such as tall cocktail glasses or sundae dishes. Spoon in the cream mix interspersed with some of the compote to create a marbled effect. Top with cream and fruit. Keep cool until ready to serve.



Posted by incredibly fed

Simple Sea Bass

Our Afghan fishmonger friends on the North End Road frequently have delicious sea bass on special offer. It comes in various sizes, the smaller and medium ones can be stuffed and served whole. Portion wise it's one fish per person. We usually wrap them "en papillote" with a little lime, ginger, chilli, soy and mirin and steam in the bamboo steamer for about 20 mins.

With the larger fish we can get two portions from each. The fishmonger will fillet it and save me the head and bones with which I make a quick stock* The two fillets are very easy and quick to cook and the quality of fish is so good the golden rule "Simplest is Best" always applies here. Simply smear a little olive oil over the fish, sprinkle salt over the skin and place skin side down on a reasonably hot pan. If the fish buckles sightly keep it pressed down with a fish slice. Cooking it on the skin side protects the flesh from burning so about 85 - 90% of the cooking should be done on this side. After about three mins turn the fillet over and finish off on the flesh side. Remove from the heat and hold in a warm oven if necessary. The residual heat will cook the fish through. To garnish cut a lemon in thick slices, rub some olive oil on the cut sides and place on a hot pan for 2 mins. The lemon will caramelise slightly giving an attractive appearance and extra flavour. This can be done in advance as they will keep for several days. The fish looks best if served on a little nest of wilted and drained spinach leaves or for something a little different try using laver seaweed. We buy the dried variety in China Town which just requires re-hydration with a little hot water. It can be salty so do not add any. We find a little cracked blacked pepper and sesame oil are best good additions. To serve lay the fillet over the spinach or seaweed, drizzle with olive oil and sprinkle with crushed black pepper.

* To make fish stock wash the head and bones clean under running water. This helps prevent any scum forming on the surface of the stock. Cover the fish bones with hot water and simmer for about 15 minutes. Then drain and save the stock for future use. We put our stocks in freezer containers, label them and freeze for future use. Always handy!

Simple Asian Carrot Salad

Gold, silver bronze....!! Is watching all these super fit Olympic athletes making you feel slightly sluggish and out of shape? Well here's the perfect summer dish which might help. Crunchy raw carrots are a wonderful and healthy accompaniment to many dishes both hot and cold. Coleslaw is popular but for a change we thought you might like to try this simple Asian version which drops the mayonnaise. Here we suggest using just carrots but white cabbage, celeriac and mooli (daikon) are delicious mixed in too. This carrot salad which is best made a little in advance is incredibly versatile and great as a side to grilled chicken, red meat and fish or even pasta dishes such as lasagne and chilli con carne where the hot/cold contrast plays with the taste buds and lends interest. The quantities below are a guide. You are looking for a pleasant balance between the acidic ingredients the salt and the sweet and you'll only really achieve that by tasting. The recipe calls for a little mirin widely used in Japanese cooking. It's sweet and may contain a little alcohol but once you have it in the cupboard you will start finding many uses for it. Rice wine vinegar also called rice vinegar is one step more in the process which creates rice wine. It is also far more acidic. By the way sultanas or chopped dates or apricots will add a fruity note for variety. The mix will keep in the fridge for several days but the acids will "cook" the carrots slowly softening them.

Bright cheerful and healthy crunchiness

Ingredients

2 tbsps mirin
2 tbsps rice wine vinegar
1 1tbsp honey
1 tsp castor sugar
1 tsp salt
handful chopped walnuts
1 tsp black sesame seeds
4 to 5 carrots peeled and grated





Method

Mix the first seven ingredients in a small bowl and stir to dissolve the salt and sugar. Grate the carrots in a food processor (we find the julienne attachment gives the best results) and place in a mixing bowl. Pour in the marinade and mix well. Leave for a few minutes for the flavours to blend and the walnuts to soften slightly and loose their bitterness. The salt will draw a little moisture out of the carrots but don't worry this is normal. Either drain off or mix back into the grated carrot. Serve slightly chilled with a sprinkle of black sesame seeds.

Curry Puff Dragons

"Puff the magic dragon lived by the sea
and frollicked in the autumn mist in a land called Honah Lee..."
Peter, Paul and Mary 1962

Marie-Laure's delightful watermill near Chateau Engalin. 

A weekend house party, lots of people coming and going at different times. Last minute arrivals with varied meal times and varied numbers, cocktails on the terrace before dinner or not?  But one thing's for sure the outdoor life and fresh country air means everyone's starving! A cook's nightmare. Well not necessarily. We were on just such a trip to see friends in the Gers region of South west France recently and to add to our problems the culinary standards of the Chateau owners are already stratospherically high. Chateau Engalin being very well known for it's culture of gastonomie. Daring to cook there is intimidating to say the least!

But back to the logistics of catering for hearty appetites in such a fluid and unpredictable environment. Maybe we are obsessed with food but really it just takes a little forethought and preparation and you can have most eventualities covered admirably. A couple of hours invested at the beginning of the break is guaranteed to  remove a lot of stress. All you need is a little secret armoury of weapons on standby and guests and fellow house mates will be very impressed. Key to this armoury we found were our curry puff dragons. They are essentially a Malaysian dish and talk about a versatile hunger weapon! They were very useful to augment the fresh fruits and salads on offer at lunch time delicious as a nibble with cocktails or as a casual starter before dinner. They can be made with minced chicken but we found wonderful 'steak hache' specially minced for us at the local butcher. We had fun making them up and then held them in the fridge and deep fried them as and when required.

Curry Puff Dragons

Ingredients

Filling
Half kilo lean minced beef
4 Medium sized potatoes peeled and finely diced
3 Onions diced
3 Tbsp Curry Powder
1 Tbsp Chilli Powder
1 Tbsp Turmeric Powder
1 Tbsp Worcestershire Sauce
1 Tbsp Light soy sauce
1 Tbsp Sugar
Green peas, French beans and/or Carrots
2 Tbsps Vegetable Oil
1 Cup water
Seasoning to taste

Pastry
3 Cups Flour
1 Tbsp Baking Soda
3 Tbsp Margarine at room temperature

Method

Heat oil and fry onion until translucent add curry, chilli and turmeric powders and cook for about 10 minutes on medium heat. Add the meat, potato, sugar, salt and pepper and combine well. Lower the heat and continue until you are happy the potato is cooked but still slightly al dente. Test taste and adjust seasoning. Remove from the heat and allow to cool.



While the filling is cooling sieve the flower, salt and baking soda into a large bowl and rub the margarine into the mix until it resembles fine crumbs. Gradually add water and knead into a dough using the heel of your hands to smooth. Roll into a ball, cover with a damp cloth and leave in the fridge to rest for about half an hour.

Once ready to assemble, flour a cool work surface and roll out the pastry to the thickness of say a pound coin. Cut into circles using a glass rim or pastry cutter. Take a teaspoon of the filling and place in the middle of each circle then fold in two and pinch or crimp the edge making sure no air remains inside. Place on a dusted tray, cover and store in the fridge until ready to cook.

To cook heat  6 cms of vegetable oil in a deep pan or deep fat frier. Gently lower the dragons into the hot oil in batches and fry until golden (2 - 4 minutes).



Posted by incredibly fed

Pol Sambol, Moju and Dal - by Ghaz

Last week Romesh and I  made a fantastic Sri Lankan curry but of course that is not the full story, so while the chicken was bubbling away we turned our attention to the supporting cast. There are numerous condiment dishes normally served which compliment and enhance the main star. For example many countries around the Indian ocean rim have a version of the coconut dish Pol Sambol. Known simply as sambal in my own country Malaysia, whilst in neighbouring Indonesia and Singapore it comes in numerous varieties such as sambal belacan made with dried shrimp, sambal goreng a fried version and even sambal tempoyak made with fermented durian and anchovies!! But before you stop reading the version which has become our favourite is actually from the island of Sri Lanka. It was Romesh of course who introduced me to this one. It is fantastic with curries, dals and pulses, grilled meats and rice which the zingy lime and chilli cuts straight through. A word of caution though it can be spicy for the uninitiated so use discretion with the chilli! By the way Maldive fish called for in the recipe is dried tuna and is a staple of those islands' cuisine as well as Sri Lanka's. It does enhance and improve the flavour but if you leave it out don't worry. Finally when grating the coconut you need to be careful it doesn't become a paste. Our local Thai shop On Hogarth Road in Earls Court has a wonderful grater and does it for us.

Ingredients
1 fresh Coconut
1 red onion or 4 shallots
2 tsp chilli powder
1 Lime
1 tbsp Maldive fish flakes (optional)
I diced green chilli
1 clove Garlic
Method
Break open the coconut shell, remove the flesh and grate with a box grater. Chop the onion or shallots very finely. Add the coconut, onion, garlic, chilli and fish (if using) together and squeeze in the lime juice and mix well.

Similarly Moju is designed to complement curry dishes. It is a Sri Lankan pickle made from aubergine, onion and vinegar.

Ingredients
Half cup Black mustard seeds
White or red wine vinegar
Garlic
Fresh ginger
Sugar
Salt
1 Aubergine
1 Onion
2 Tbsp vegetable oil

Method
Put half the mustard seed in a bowl and cover with vinegar and stand over night.  When ready to prepare slice the aubergine into strips, add salt and turmeric and allow to stand for 15 - 20 minutes to extract bitter juice. Meanwhile put mustard, vinegar and sugar in a blender with the ginger and garlic and blend until smooth paste. Heat oil and fry remaining mustard seeds till they pop . Add paste and cook for about 5 minutes. Fry aubergine and onion separately and drain and combine with paste. Add salt to taste.

Dal
Ingredients
2 cups Myshore Dal
2 Tsp mustard seeds
2 tsp Chilli powder
Half tsp Turmeric
1 Inch of cinnamon stick
1 Tsp Maldive fish (optional)
2 cloves Garlic (paste)
1 Large onion diced
8 Curry Leaves
1 Tbsp Curry Powder
4 Inch Pandan leaf
Juice of half lime
Half can Coconut milk
2 Tbsp Vegetable oil
Salt to taste

Method
Rinse dal until the water runs clear then add the turmeric and boil (uncovered) in water at least one inch above the pulses until soft (about 10 - 15 minutes), topping up with hot water if necessary.

Meanwhile heat the oil in a pan and fry mustard seeds, cinnamon, chilli powder, onion, pandan leaf, curry powder and leaves until aromatic and the mustard seeds start to pop and dance! Finally add garlic and cook for a further one minute. Combine well and add to the dal together with coconut milk, lime juice and salt to taste.

Cooking with Romesh - By Ghaz

Romesh takes a break on the balcony outside his kitchen.

You'd never guess it from the weather but it's high summer. The weathermen tell us the jet stream is in the wrong place so the rain continues to pour down, flood warnings abound and the countryside is a soggy, muddy quagmire. Still there are notable compensations not least of which is that my old friend Romesh takes this opportunity to escape the sweltering heat of his home in Sri Lanka and visit his friends in London and Cologne. He is one of those lovely people who, although we are not the best at keeping in touch throughout the year we can instantly take up where we left off twelve months previously.

Romesh's surname is De Costa and he was born Roman Catholic but he is adamant there is not a drop of Portuguese blood in his veins! It's 100% Asian he explains, his ancestors having had Christianity and Iberian names "bestowed" upon them during the early colonial period. Like Goa on India's west coast there is also a strong trace of European influence in the island's cuisine which Romesh has managed to master competently, so our bonding catalyst is of course cooking together. At least I should say he does the cooking and I watch all the time asking questions and taking notes. As soon as he lets me know he's coming we arrange a few sessions together in his tiny Barons Court kitchen. I have to say he is certainly not mean with his secrets and loves to share his techniques, indeed he is only too pleased to give me a masterclass when I ask. More importantly than learning a lot we always have great fun together, loads of laughs and refresh a friendship which has lasted ever since we were both pennyless young fashion students and both new kids on the block.


Last Sunday we invited a few friends over to watch the Wimbledon final and while everyone was glued to the TV we made a deliciously mild and light southern Sri Lankan curry, a gentle dal and "Modju" a type of pickle dish made from aubergine, onion and vinegar whose sharpness was just the perfect accompaniment for the dal and meat dishes. (Recipes to follow in a later post)

While cooking Romesh explained to me that Sri Lankan curries are milder as the constituent spices are all toasted whole before they are ground, giving them a unique aroma. When he was young he remembers every home making their own curry powder on a special grinding stone but these days most are bought ready made in the market. Similar to other south Asian curries this dish is coconut milk based but unusually includes tomato to add colour. He says he never uses tinned tomatoes as they are considered a new invention and would never play a role in authentic Sri Lankan cuisine. We made the dish with chicken but pork or king fish would also work well.

First here's how to make the all important curry powder...

Sri Lankan Curry Powder

1 cup Coriander seeds

1/2 cup Cumin seeds

1 tbsp Fennel seeds

1 tsp Fenugreek seeds

1 tsp Cardamom seed

1 Cinnamon stick 2 inches long

1 tsp whole cloves

2 tbsp dried curry leaves

2 tsp chilli powder

Method

In a dry pan over low heat roast separately coriander, cumin, fennel and fenugreek, constantly stir until each one is fairly dark brown. do not let them burn. Put in a blender with broken pieces of cinnamon stick and curry leaves. Blend at high speed until fine then combine chilli powder.

Sri Lankan Chicken Curry

Ingredients
1 Whole chicken chopped into pieces with skin
1 Large Onion diced
6 Garlic cloves made into paste
1 inch Ginger paste
Juice of half a lime
2 Tomatoes chopped
10 Curry leaves
3 Inch Pandan leaves
2 Green Chillies chopped
Half tsp Turmeric
Half tbsp chilli powder
1 Tbsp Sri Lankan Curry Powder
1 Cinnamon stick
3 Cardamon pods crushed
Half to one can coconut milk
4 Medium potatoes peeled (optional)
Salt to taste
2 Tbsp vegetable oil

Method

In a large pot heat up oil and fry onion until golden, add garlic, ginger, chilli, pandan leaf, curry leaves and powder, cinnamon, turmeric and cardamon. Stir and cook for about three minutes or until aromatic. Add chicken and stir well so that paste well coats all the pieces. Cook on medium heat for about 5 - 8 minutes. Add tomatoes and stir. Make sure mixture is not catching. Add potatoes and cook for about 40 minutes on a low to medium heat covered until chicken is cooked. Stir occasionally. Add coconut milk and simmer for a few minutes. Finally add salt to taste. Add lime juice just before serving

Posted by incredibly fed

Lost in France (White Asparagus and Grabiche)

I was lost in France, in the fields the birds were singing,
I was lost in France, and the day was just beginning,
As I stood there in the morning rain, I had a feeling I can't explain,
I was lost in France in love.....
Bonnie Tyler  1977

The Mulberry tree at Chateau Engalin

A week or two ago we were invited to spend a few days with very old friends at Chateau Engalin near the Gers village of Mauvezin in south-west France. Our stay there coincided directly with the height of the asparagus season which in Gascony very definately means white asparagus. We love it but wonder what is it about white asparagus that makes it so unpopular and little eaten on these islands? Is it because it is difficult to grow requiring constant nurturing in the dark, where a moment's sunlight could ruin a whole crop or perhaps it's the association with the nasty, tasteless and overcooked industrial product in tins or jars which used to pass as white asparagus.

If fresh and cooked correctly and with the right simple accoutrements it is delicious. It has an undoubtedly more subtle taste than it's greener cousin. It's ghost like appearance being reflected in the etherial quality of it's flavour. But we think it is high time to put old prejudices aside and embrace it's delicious earthy and distinctive taste. We cooked two huge bundles picked up at the market which was enough to make an enourmous platter with "festive" baguettes and a grabiche to accompany it. The dish was devoured at our daily alfresco lunch ritual under the mulberry tree on the south side of the chateau. 

Grabiche is a sort of cross between a mayonnaise and a tartar sauce. It has similar ingredients to tartar sauce but unlike mayonnaise is made with hard or semi-hard boiled eggs rather than raw ones. We think white asparagus in butter, salt and crushed black pepper is delightful but for that extra wow factor serve the pale spears with a generous dollop of grabiche.

Remember the asparagus spears should be gently peeled to remove the tough outer skin and about one quarter of the base end removed. Drop them into boiling salted water and cook until softened but still "al dente". They take longer than green spears but you should keep a close eye on them nevertheless. Drain and dress with butter and seasoning much as you would with say corn on the cob. Serve with the grabiche and bread on the side.

Ghostly fingers in dappled sunlight! 

Grabiche

Ingredients

Zest and juice of 1 large lemon
Handful chopped capers
Handful chopped cornichons
Handful chopped parsley
Handful chopped anchovies
Sprinkle of castor sugar
Seasoning
1 tbsp smooth Dijon mustard
3-4 tbsps olive oil
4 eggs not quite hard boiled



Method

Place all the ingredients except the eggs in a large bowl and combine well. Place the boiled eggs whole in the mix and crush with a fork. Gently mix in the eggs making sure not to break them up too much. You are looking for a chunky texture. Taste and adjust as necessary. The sauce should pleasantly blend it's constituent sweet, acidic, salty and bitter elements.




Posted by incredibly fed

Cherry Baby II

Last summer's Kentish cherry story continued most unexpectedly a few weeks later deep in the Catalunyan campo.....

Where shall we go...? Where shall we go....? Where do you fancy...? My Catalan friend kept asking incessantly every few minutes as only he can. "The car needs a good run... Where, where? Let's go for a spin. Lunch somewhere out of town...? Where shall we go where shall we go?
Outside the brand spanking new and Cherry Red Yaris sat glistening in the Mediterranean morning sunshine and did indeed look as if it was waiting just for us. The unaccustomed freedom of shiny new transport to go anywhere anytime without the palavar of a visit to the automobile rental office was such a novelty.
"OK, OK" we relented without having our arms twisted too severely "Get the road map and let's go..... We'll make up our minds where to in the car"

So that's how four close friends one Polish, one Malaysian an Irishman and of course our Catalan host all piled into the car and set off just to enjoy the day and each other's company.Several hours later after a number of obligatory cortado stops we found ourselves deep in the Catalunyan campo in the rolling Pyrenean foothills near the beautiful and ancient village of Rupit about 100 km from Barcelona. We parked up in the municipal car park a little outside town but connected by an unusual suspension bridge which swung and swayed violently when anyone crossed. (It was such great fun to cross, they should have left the infamous Thames wobbly bridge as it was!!)

The beautiful medieval looking houses of the village are built on a dramatic rocky ridge overlooking the Riera de Rupit or Rupit River and narrow, twisting and stepped lanes wind past the stone buildings and entice you further and further into the maze.

Nearby is one of the most dramatic waterfalls I have ever seen. The Salt de Sallent drops some 100 metres from a heart stopping cliff escarpment - really quite amazing and unexpected. Back in the village and after a hearty lunch overlooking the river gorge the inn keeper plied us with "Ratafia de Rupit" the locally made liquor digestif. Of course we came home with a few bottles. This Ratafia has a distinct aniseed taste but is made by soaking a number of herbs in liquor. Those herbs include nutmeg, basil, mint cumin and oregano. We think that instead of the usual kirsch it's flavour is perfect for making a delicious all purpose cherry compot. Put about 500 g cherries into a pan and pour over the liquor. Flambe to burn of excess alcohol and allow to reduce down until syrupy. This is delicious with cream, yoghurt, creme fraiche, creme anglaise, ice cream....vanilla cheese cake you name it......! Cheers

Cherry Baby I

"Why don't you come out  With your red dress on
(Come out) Mmm you look so fine......"


Frankie Valli, Sherry, 1962


"I need your help urgently.... "  A friend was screaming down the phone
"We only have a day or two while this weather lasts, by the weekend it will be too late!" "Hang on, hang on what are you talking about?  I ventured more than a little bewildered.
"We have to drive to Kent tomorrow - What are you doing? I need your help".
"OK OK" I replied. "What time...?"

It turned out a few years previously on a trip to the garden of England my friend had come across a pretty fruit farm on a quiet lane with a sign at the gate. Venturing in he had been seduced there by names such as Colney, Penny and Kordia and on a whim been persuaded to adopt two - cherry trees that is. This is an arrangement whereby all the produce from the trees are for your exclusive use. Wonderful but there are two significant catches. Firstly you have to harvest all the fruit yourself and the second far more complicated constraint is a product of the combination of the cherry breed and meteorological conditions to which they are very sensitive. Too little rain and the fruit won't ripen whilst conversely lots of moisture makes the cherries split through the process of osmosis, where the rain running over and down the cherry is absorbed until it can’t expand any further and the skin bursts causing the cherry to split. Left too long a burst cherry will ruin all the others. Having missed the short harvesting window the previous year our friend was anxious not to miss it again. The next morning, true to the weather forecast, was warm and sunny, we threw a picnic into the back of the car and sped off.
Covered in light frame arches supporting bird nets, the cherry trees lined up neatly and were groaning under the weight of ripe red fruit dragging the branches to the ground. Here and there a tree had been striped bare as if by magic - we were obviously not the first to arrive - We were introduced to our two trees which were side by side and set to work. About the height of a tall person, no ladder was required to reclaim all the bounty, nevertheless for some mysterious reason I would say only about half of the fruit made the hazardous journey into our baskets lying on the ground!!!


Back home we set about freezing them. To do this make sure they are clean and there are no bugs etc, you have to stone each one - there are many cherry stoners you can order on the internet - and lay them (not touching) on a tray in the freezer. Once solidly frozen they can be put in freezer bags for the longer term. Its all great fun and we still have a freezer drawer full of them but this year..... ? Well last summer I did notice large trays of juicy fresh Kentish cherries are available very cheaply down the road at the North End Road market during the season......! 

Salmon Teriyaki

"Big in Japan.. Ooh the eastern sea's so blue, Big in Japan...
...Things are easy when you're big in Japan...."
Alphaville 1984

Food fashion comes in waves and over the past two decades at least Japanese cuisine has become big all over the world. Always on the pricy side in London, we were thrilled to come across it a few years ago while holidaying in Rio de Janeiro, Brazil where the influence from the land of the rising sun is much in evidence. There was a wonderful Japanese restaurant near our hotel on Ipanema Beach which had a fantastic value "all you can eat menu" every lunch time. We went there every single day and devoured mountains of sushi, sashimi and teriyaki. It made our stay there! 

Teriyaki is a cooking technique used in Japanese cuisine in which foods are usually broiled, grilled or pan fried in a sweet soy sauce marinade. Fish such as tuna, trout, salmon and mackerel along with meats like chicken, pork, and beef are very suitable for this cooking method. In this post we suggest salmon but the recipe could easily be adapted for any of the other fish or meats listed above. The salmon is paired up here with sushi rice but noodles or salad would be excellent too. 

Ingredients
2 Salmon fillets (skin on)
4 tbsp Light soy sauce
4 tbsp Mirin
2 tbsp Castor sugar
2 tbsp Saki or rice vinegar
1 tsp Crushed garlic
1 tsp Grated ginger
Zest of a lime
Black and white sesame seeds and/or chopped chilli for garnish.

Method
Combine sauce ingredients in a saucepan over a medium heat for 2 or 3 minutes until sugar has dissolved ant the marinade has thickened slightly. Remove from heat and allow to cool. Cover salmon with liquid for several hours in the fridge if possible. Remove fish and reduce liquid marinade over medium heat until it reaches a syrupy consistency. Heat a non stick pan until lightly smoking. Add a little light cooking oil and place fish on pan skin side first.  Most of the cooking should be down with the skin side down as this protects the flesh. Turn over the fillets for a minute to finish off. Skin should be crispy and is delicious to eat.
Place on a serving dish, drizzle over the Teriyaki reduction and sprinkle with sesame seeds and/or chopped chilli for colour and garnish.

Sushi rice

Ingredients

2 cups sushi rice
3 cups water
1/2 cup rice vinegar
1 tbsp vegetable oil
1/4 cup white sugar
1 tsp salt



Combine all ingredients apart from rice and water in a small saucepan. Heat until sugar is dissolved. Leave to cool. Rinse rice until water runs clear add to the water in a saucepan and bring to boil and reduce heat to low simmer and cover for 20 minutes. Rice should be tender and water absorbed. Allow rice to cool enough to be handled and put in a wide vessel. Add the syrup little by little while folding the rice gently. At this point don't worry about the texture of the rice it will dry out quite quickly.



Posted by incredibly fed

Jamon, jamon!

It's going to be a long holiday weekend of flag waving and good cheer so this one would be great for festive gatherings and if you're lucky will last a few days so you won't have to cook again! This ham is delicious served hot or cold, indoors or out, it was always done this way at Christmas at home but would also make a great picnic dish. The cheese cauliflower was dished up at any time during the year except at Christmas which is a great shame because they make such a good combination. So good in fact that here we have decided to pair them up. We usually buy a small boned joint of unsmoked ham. Size really depends on how many you are intending to feed. Remember to allow for some left overs as it is delicious cold with pickles or chopped to make a pie filling with chicken or mushrooms.
The cauliflower is delicious too and if there is any left over can be flash fried on a hot pan and will taste just as nice if not better that when it was first made. It can also be combined with some mash potatoes to make an interesting variation on the potato cake theme.


Well that's the left overs dealt with. Now lets look at the prep. If possible soak the ham overnight which will help reduce some of the saltiness. Then place the ham in a saucepan large enough so that it can be covered with liquid. For interest we suggest boiling the ham in a sweet liquid such as cider, pear cider, apple or pineapple juice. Lager beer is also a good option. If using beer or cider you can add more flavour by throwing in star anise, a cinnamon stick, some pepper corns and a couple of bay leaves. While this is cooking prepare the glaze by mixing several table spoons of honey with one of grainy mustard together with a little dark soy sauce and sesame oil. After about an hour (depending on the size of joint) remove from the saucepan and slice off the outer layer of fat. Pour over the glaze mixture and place in a hot oven for about 30 to 45 minutes, basting constantly until the glaze remains in place. Take the joint out of the oven and allow to rest for a few minutes before carving.

For the cheese cauliflower break the cauliflower into florets and place on a ceramic baking dish. Make a bechamel sauce by melting butter in a saucepan and mixing in some plain flower. Slowly pour in some milk while whisking the mixture all the time to avoid lumps. Add a strong cream cheese to the mixture and a pinch of mustard powder. Pour the creamy mixture over the cauliflower and sprinkle with grated cheddar. Place in an oven at 180C for approximately half an hour.

Nul Points....No Way!

".....Boom bang-a-bang-bang, Boom bang-a-bang-bang,
Boom bang-a-bang-bang...."

Lulu (Joint winner Eurovision Song Contest) 1969

Yes folks it's that time of year again! Just forget about Lizzie's Diamond Jubilee and the 30th Olympic bash this is so much more fun, makes compelling TV viewing and year after year never fails to disappoint. Up and down the land over excited groups of feverish enthusiasts will be huddled in front of their 40 inch flat screens screaming and shouting approval and dancing around the room. Oh the raw emotion of it all!  Have you guessed yet? Yes it's time for that infamous pan European chanson fest and this year's uber party hosted by Azerbaijan promises to pull no punches.

The Eurovision Song Contest never let's you down, it's captivating and unmissable fun! Watching on BBC we do miss Terry Wogan's drole voice-over trough out the competition so familiar for the last few centuries, but fellow countryman Graham Norton does a fine job.  The international line up gathered in Baku this time looks as eclectic as ever to say the least. So whether your preference is for Dublin duo Jedward, British veteran Engelbert or the Russian Grannies (one of whom sadly just pips the Hump in the geriatric stakes thus denying him even that dubious superlative accolade! ) sit back, relax enter into the spirit and just let the unbelievably kitsch madness wash over you.

Of course the glitzy stage performances are merely the sotto voce prelude to the voting crescendo which follows when, thanks to 21st century technical wizardry, one by one, representatives from the capitals of Europe and beyond are called upon to give their totally unbiased scores for the music on offer. Many of them it has to be said show distinct signs of being the worst for wear!  So why not take the hint and join them. Collect some like minded friends together and have a party. Russle up a few of the quick and simple party nibbles we have posted on the this blog in the past (Double Dip, Sweet Potato Parcels, Chicken Liver Pate, Pimientos de Padron or Amaze Buche or even throw together a couple of Puff Pastry Pizzas) and why not wash them down with these exotic Mango Mojitos. This glamourous cocktail is absolutely guaranteed to score maximum points from every jury, not to mention render the songs almost bearable and make your entire evening go with a big big (boom bang-a) bang!!

Incredibly Fed Mango Mojitos

Ingredients

1 Lime cut into quarters
5 Fresh mint leaves
Soda water
2 Shots white rum
1 Shot Simple syrup*
1 shot Mango nectar/puree
1 Shot golden rum (optional)
Crushed Ice

Method

Squeeze lime into a glass and add the pieces. Add mint leaf, simple sugar and muddle (bruise). Add white rum, mango and fill with crushed ice. Top up with soda water and finish off with golden rum. Garnish with a sprig of mint. Cheers!!

* Simple syrup
2 cups Muscovado sugar
1 cup water

Place in a sauce pan and heat until sugar is dissolved. (About 5 minutes) Allow to cool.

Posted by incredibly fed

Adam's spare Ribs

"....Your ribs are looking so tasty, such chewy little chops chums
So eat up...." 
The hyenas in the Lion King 1994


Once upon a time Knightsbridge was our paradise, our Garden of Eden and Adam was there nearly every week hunting for and clothing himself in fashionable labels - Absolutely Fabulous! Then on Sunday evening the buffet and dance party at the Roof Gardens on High Street Ken provided the perfect venue to show them off! Oooh such sophistication! Somewhere along the line late night shopping arrived, a welcome innovation which meant there was yet another opportunity for retail therapy one evening after work. Naturally this was hungry work and one of our favourite haunts for a post shop meal and recovery period was the very 80's inspired Chicago Rib Shack hidden just across the Old Brompton Road near Harrods. At that time there were several branches around the city but we always seemed to gravitate towards this one after navigating around and exercising the plastic in Harvey Nix and the rest of the boutiques and emporiums of Sloane Avenue.

Sadly some years ago it was demolished in a major redevelopment and replaced by the equally wonderful Zuma which we also love but that is another story. I have to confess we do miss the ritual of donning the plastic bibs and the wickedly guilty pleasures of the Rib Shack's wonderful retro bar-b-cue rack of ribs, onion loaf and fries with extra bar-b-cue sauce on the side. So naughty!

Malheuresement these days bargain shopping has been substituted for the designer variety. Now it's more Uniglo than Ungaro and Primark than Prada, and we make our spare ribs at home.

You can google many recipes and methods but after many trials and expriments here is our definitive Incredibly Fed version....

Ingredients
2 racks of spare ribs
Marinade
4 tbsp Honey
4 tbsp Soy
6 tbsp Tomato Ketchup
6 tbsp Sweet chilli sauce
4 tbsp Worscestershire Sauce
4 tbsp Hoisin sauce
Juice of one lime
2 tbsp Brown sugar
1 tbsp 5 Spice powder
2 cloves Garlic grated
1 inch Ginger grated and chopped
1 tsp Cayenne
1 tsp Black Pepper
1 tsp Cinnamon powder

Method
Fill a large saucepan with water and add two star anise, a cinnamon stick, 2 bay leaves and 4 cubes of un-peeled ginger. Place the ribs in the water and bring to the boil. Remove any scum that may form and simmer for 20 minutes. Meanwhile mix all the marinade ingredients in a bowl. Remove the ribs and place on kitchen towel to dry. Discard water. Cover the ribs with the marinade and massage to ensure each is covered evenly with the mixture. Place on a large baking tray and place in the oven pre-heated to 180 oC for approximately 30 to 40 minutes to glaze the ribs. It may be advisable to turn them once or twice and to re-brush with extra marinade.

Spicy Rice is Twice as Nice!

We have been asked to post a blog as quickly as possible by two of our greatest fans one living in Kuala Lumpur and the other currently studying in Melbourne Australia. They are Julie and Josie two of my lovely nieces. Josie is experiencing living away from home for the first time and Julie too has struck out and now has a trendy apartment in KL. Earlier this year Julie came skiing with me to Baqueira in the Pyrenees where we had great fun cooking together. We even used to get up in the middle of the night to polish off the left overs of what we had made that day. Learning to ski can be a hungry business. We have blogged about this earlier and you can read about the delicious tummy filling Spanish tortilla below. 

This recipe is equally filling and just as simple. It is a one pot rice dish so makes no mess and could have been specially designed to utilise any items lying around. The ingredients are variable and so the list below is intended only as a guide. The only rule is there are no rules. Just remember you are looking for colour and the vegetable pieces should be roughly the same size. I should mention at this point that I use a rice cooker for this dish. Yes even in far away Baquiera the rice cooker travels with us along with much other kitchen paraphernalia, much to the disapproval of our host who is concerned about the damage to our image on arrival at Spain's premiere ski resort. Personally I have never worried about such things, years ago I brought one back as hand luggage from KL before they were widely available here in London. If you don’t have one you can use a large saucepan. If you like rice, however perhaps you should consider investing. They take all the guess work and uncertainty out of rice preparation. Either way you just place all the ingredients listed below together and do NOT stir. If using a rice cooker the switch will pop up when the rice is ready. If using a saucepan heat vigorously at the start and then allow to cook gently on a low heat for about 10 to 12 minutes or until you are happy with the texture of the rice. 

Ingredients (4 portions)

2 ½  cups Basmati or long grain rice

1 tbsp chilli flakes

1 tbsp cumin powder

1 tbsp coriander powder

1 tbsp curry powder

¾ tbsp salt

½  tsp turmeric powder

Vegetable or chicken stock cube

2 star anise or 1 cinnamon stick

2 or 3 Bay leaves or 8 curry leaves

4 tbsp cooking or olive oil

1 medium onion chopped

3 carrots chopped

½  cup peas

1 red pepper chopped

2 sticks celery chopped

1 small can sweet corn

1 inch ginger chopped

3 ½  cups water

Ghaz 

Braised Fennel, Celery hearts in Parmesan Jus

We notice fennel is making a welcome appearance once again on the market stalls in North End Road. Are you a fennel fan? We are. It has a unique taste and is widely used in cuisines from Southern Europe, where it is native, across Asia Minor to the Indian subcontinent where it is an important ingredient in Khasmiri, Pandit and Gujarati cooking. Further east the seeds with their distinctive aniseed flavour are key in Chinese 5 spice powder.

In Greek mythology Prometheus used a fennel stalk to steal fire from Zeus and give it to the mortals with disastrous consequences. He was punished by being tied to a rock where an eagle would eat out his liver every day only for it to grow back in time for the following day's gory fest. But let's get back to fennel.
The familiar bulbs we cook with are known as Florence Fennel which is a cultivar, that is it has been especially bred for its desirable qualities. One thing to watch out for though, particularly in larger and more mature plants is that bulbs can be stringy. The recipe below calls for over an hours braising in a hot oven which should be sufficient to soften even the toughest bulbs. We suggest teaming this delicious vegetable with celery hearts and parmesan but you can also make a meaty version by adding strips of pork or chicken into the dish. It is also a classic accompaniment for fish such as sea bass or sea bream which should be cooked separately.

Ingredients
2 bulbs fennel
2 celery hearts
1 red pepper
50 g grated parmesan
150 ml chicken or vegetable stock
150 ml white wine or vermouth
2 tbsps olive oil
50 g Butter
50 mls creme fraiche or cream
Seasoning and Celery salt


Method
Prepare the vegetables by cutting off the fennel stalk tops and chopping them. Likewise cut the leaves and tops off the celery and chop. Chop the pepper. Quarter the fennel bulbs, halve the celery  hearts lengthwise. Melt a little butter in a casserole dish and add 1 tbsp olive oil. Place all the vegetables in the dish and pour in the stock, white wine and parmesan. Season, cover with damp and crinkled grease proof paper known as a cartouche and the vessel lid and place in a pre-heated oven for 40 mins.  Cook for a further 30 mins with the lid and cartouche off. Once you are happy the fennel is well cooked spoon off some of the liquid to a separate bowl containing the creme fraiche and then put back into the main dish. This will help prevent the cream from splitting. Serve with steamed new potatoes.

Double Dip!

"...And now I've done my time in the kitchen at parties, I've done my time in the kitchen at  parties..." 
Jona Lewie 1980

Well folks it's official we are now in recession again, the so called double dip! So what to do? Have a few people around and throw a party! Here is the Incredibly Fed version of the double dip! Two fabulous vegetarian party or picnic nibbles that are absolutely delicious and guaranteed to take no more than a few minutes to prepare. Like Jona Lewie you will not spend your time in the kitchen at parties and your guests will really appreciate the authentic home made taste. We also think you might consider serving the wonderful Pimientos de Padron (See the blog below).  

Guacamole, a dip made from avocados, is originally from Mexico. The name is derived from two Aztec Nahuatl words - ahuacatl (avocado) and molli (sauce). The trick to perfect guacamole is using good, ripe avocados. Check for ripeness by gently pressing the outside of the avocado. If there is no give, the avocado is not ripe yet and will not taste good. If there is a little give, the avocado is ripe. If there is a lot of give, the avocado may be past ripe and not good. In this case, taste test first before using.

Ingredients  

3 or 4 Ripe avocados

3 spring onions chopped finely

1 Garlic glove chopped finely

1 chilli finely chopped 

1 large tomato seeds removed and finely chopped

Small bunch coriander chopped

2 tbsp olive oil 

Seasoning

Method 

Mash avocado flesh in a bowl mix in the other ingredients with oil and mix until desired consistency. Taste and adjust for seasoning. Serve with tortilla chips. 

Cannellini Bean Dip

Ingredients 

I can cannellini beans

2 tbsp pesto 

Half clove garlic

Juice of half lemon

Seasoning

Place all the ingredients in a food processor and whizz until creamy. Taste and adjust seasoning. Put in a party serving bowl

Crostini 

We always find a stale baguette is good for making bite size crostini. Use bread which is three or four days old. Cut the baguette into thin rounds and place on a baking tray. Sprinkle with a little olive oil and seasoning. Place in the oven at 180 C for about 15 minutes or until a light golden golden colour. Crostini will keep for ages in an airtight container.