Oh man was I tired on Thursday - I was working from 6am til 10:30, ten it was off to uni for a full day of classes. I came home slightly delirious and in need of food, so my boyfriend made the ultimate in comfort food. Meat and mash. I pretty much passed out s soon as we'd eaten!
Another totally simple meal, but incredibly tasty!
Gammon steaks with carrot mash
2 unsmoked gammon steaks
4 medium or 2 huge carrots, chopped
300g all purpose potatoes, unpeeled
A splash balsamic
Butter
100g Cheddar (we used Arran Cheese Shop's cheddar with chives)
Boil carrots until tender, drain and seta aside. I don't like cooking the potatoes and carrots together, as it's ncie to keep the two flavours separate. Over the drained carrots, add a splash of balsamic to bring out the flavour.
Meanwhile, boil the potatoes. When they are tender as well, drain and toass with the carrots. ROUGHLY mash together with a generous knob of butter; remember, you don't want to mash to finely asn it's lovely to have the texture of the carrots in the mash. Stir in the grated cheddar and spoon into a baking dish. Bake at around 180'C for 45 minutes, until the top is crispy and golden.
When the potatoes are nearly finished in the oven, grill the gammon steaks. Once everything is done and ready to be plated up, open up a jar of pineapple chutney.
Simples!
Sunday 10 October 2010
Healthy lunch - brown rice with mackerel - 6 Oct 2010
It's been a busy couple weeks for me, starting uni and still working at my job part time as well. It's great, don't get me wrong - I love being busy, and it makes me appreciate my weekends even more. Home cooking has taken a backseat though, and we've had a few more takeaways than usual. In fact, it was takeaway fest in our house all week after Em left...yikes!
I did manage to muster up a super-healthy lunch to take with me to uni. It's hard to believe it's been a whole weeks icne I lasted cooked anything in my kitchen! This was pretty basic, filled to the brim with fresh veg, and hopefully went some way to balancing out the week of (slightly) unhealthy eating!
Brown rice with mackerel and veg
75g brown rice, dry weight
1 tbsp rapeseed oil
1.5 cup sugar snap peas, sliced
1 cup cauliflower (I used the lime green version from Phantassie)
10 cherry tomatoes, halved
1 tin Portuguese sardines in tomato sauce
1 small tin sweetcorn
Cook rice according to packet instructions.
In a separate pan, heat the rapeseed oil and sautee the cauliflower and sugar snaps, just until tender. Add the cherry tomatoes. Finally add the mackerel, breaking up the fish with a wooden spoon. The last thing to go in should be the sweetcorn. Season.
Add the cooked rice (drained) and mix well.
I did manage to muster up a super-healthy lunch to take with me to uni. It's hard to believe it's been a whole weeks icne I lasted cooked anything in my kitchen! This was pretty basic, filled to the brim with fresh veg, and hopefully went some way to balancing out the week of (slightly) unhealthy eating!
Brown rice with mackerel and veg
75g brown rice, dry weight
1 tbsp rapeseed oil
1.5 cup sugar snap peas, sliced
1 cup cauliflower (I used the lime green version from Phantassie)
10 cherry tomatoes, halved
1 tin Portuguese sardines in tomato sauce
1 small tin sweetcorn
Cook rice according to packet instructions.
In a separate pan, heat the rapeseed oil and sautee the cauliflower and sugar snaps, just until tender. Add the cherry tomatoes. Finally add the mackerel, breaking up the fish with a wooden spoon. The last thing to go in should be the sweetcorn. Season.
Add the cooked rice (drained) and mix well.
Braised goose - 28 September 2010
Tuesday 28 September
I had friends staying and decided to make a last homecooked breakfast before Em went off on her travels.
In keeping with my "buy nothing" challenge, I used up the fresh ricotta I bought at the Market last Saturday.
I'd brought home two, so one was used for the previous night's veggie pasta bake, and one for ricotta pancakes for the troops this morning.
I've made these before - they're adapted from a Bill Granger recipe. Pretty foolproof, thought I may be a little out of practice at pancake flipping, so they turned out a little misshapen. No pictures unfortunately as I was in a total rush to get these made and get to uni on time! This is the recipe I used.
For dinner we had braised goose. I'm always up for trying new things in the kitchen, and I have never cooked goose this way before. In fact, other than one incident with a roast goose, it's not a meat I'd cooked before at all.
Braised goose (serves 4-6)
4 goose legs
1 goose breast fillet
10 cloves garlic
3 medium onions
1 carrot
Half bottle red wine
Leftover gravy (optional)
Leftover veg (optional, but I used steamed red cabbage and purple cauliflower from Sunday dinner)
2 tins plum tomatoes
Chicken stock
Chop onions roughly and lay on the bottom of a large slow cooker or cast iron oven pot.
Make slits in the goose flesh and push garlic cloves into the holes. Place on the bed of onions. Season. Pour over the red wine and the two tins of tomatoes. Add in any leftover ingredients and maybe some extra veg.
Cook on low in the slow cooker for 24 hours. Alternatively you could stick it in the oven at about 75'C for the same amount if time.
We had this with mash, and I think the meal went a long way to line my stomach before we went out for drinks for Em's leaving night!
I had friends staying and decided to make a last homecooked breakfast before Em went off on her travels.
In keeping with my "buy nothing" challenge, I used up the fresh ricotta I bought at the Market last Saturday.
I'd brought home two, so one was used for the previous night's veggie pasta bake, and one for ricotta pancakes for the troops this morning.
I've made these before - they're adapted from a Bill Granger recipe. Pretty foolproof, thought I may be a little out of practice at pancake flipping, so they turned out a little misshapen. No pictures unfortunately as I was in a total rush to get these made and get to uni on time! This is the recipe I used.
For dinner we had braised goose. I'm always up for trying new things in the kitchen, and I have never cooked goose this way before. In fact, other than one incident with a roast goose, it's not a meat I'd cooked before at all.
Braised goose (serves 4-6)
4 goose legs
1 goose breast fillet
10 cloves garlic
3 medium onions
1 carrot
Half bottle red wine
Leftover gravy (optional)
Leftover veg (optional, but I used steamed red cabbage and purple cauliflower from Sunday dinner)
2 tins plum tomatoes
Chicken stock
Chop onions roughly and lay on the bottom of a large slow cooker or cast iron oven pot.
Make slits in the goose flesh and push garlic cloves into the holes. Place on the bed of onions. Season. Pour over the red wine and the two tins of tomatoes. Add in any leftover ingredients and maybe some extra veg.
Cook on low in the slow cooker for 24 hours. Alternatively you could stick it in the oven at about 75'C for the same amount if time.
We had this with mash, and I think the meal went a long way to line my stomach before we went out for drinks for Em's leaving night!
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