My boy treated me to a gorgeous roast dinner tonight; roast chicken with tomato gravy and roast potatoes on the side. I'm usually more a fan of the red meats when it comes to roasting, but this was sooo good.
Everything came from the market of course, except the shallots which came from our neighbourhood butcher W. Christie. It's a fantastic family-run shop who know us by name - one of the sons taught us how to make perfect crackling!
This is definitely a rustic style meal, but you can't beat it for proper comfort food. We're not big choppers in our house, so if it can be crushed, mashed or left unpeeled, you can be assured it will be!
Roast chicken with tomato gravy
Medium organic chicken (Hugh Grierson)
Giblets
6 shallots, quartered (W Christie butchers, Bruntsfield)
8-10 vine tomatoes (JM Craig)
Chilli infused rapeseed oil (Summer Harvest)
Sea salt
Green peppercorns, crushed
Preheat oven to 180*C
Rub the bird with sea salt and green peppercorns. Drizzle a roasting pan with the chilli oil, place the bird in the centre and arrange the shallots and tomatoes around it. Place in oven to roast for about 1.5 hours, depending on the size of the bird. Prepare the potatoes and roast alongside the chicken.
Meanwhile simmer the giblets in some water and a pinch of salt.
Remove the bird from the oven and place onto a serving platter and leave covered in a warm place to rest. Whilst the bird is sitting nicely, add a spoonful of plain flour to the juices and whisk well to remove the lumps; then strain the giblet stock directly into the roasting tray. Simmer gently, breaking up the tomatoes with a wooden spoon. Season if needed.
Roasted chilli potatoes with brussels sprouts
500g roasting potatoes, peeled (Phantassie)
10-15 brussels sprouts, scored with an X (Phantassie)
Chilli oil (Summer Harvest)
Dried chilli flakes
Sea salt
Drizzle plenty of chilli oil into a roasting tray and heat in the bottom tier of the oven.
Slice potatoes about 4-5 mm thick. Toss directly into the hot roasting tray and heat quickly on the hob a few minutes until the potato slices are coated. Season with sea salt and chilli flakes. Place in the bottom of the oven with the roasting chicken.
About 30 mins before the chicken is ready, toss in the brussels sprouts and continue to roast until tender. This is the simplest potato recipe I have come across - no parboiling!
We ate this with Phantassie's beetroot relish rather than the more traditional cranberry sauce, and it was lush.
Monday, 15 November 2010
Sometimes...
Do you ever get the feeling you’re missing out on something? When you’re so busy with a million different pies in the air (ah…the mixed metaphor) that Real Life seems to be passing you by?
That’s the feeling I have right now.
We’ve had a class test and two essays in the past 3 weeks – one in genetics, which is a foreign language to me; plus it’s been frantically busy at work as things round up to the last corner before this beast of a project comes to a close. Because I’m only part time now, I’ve been known to stay until past 7:00 some nights. Tomorrow I have another essay to churn out, then it’s a day of rest then another test and another report for the end of the week.
I feel like I should be getting more done, but I’ve also been sacrificing any semblance of a social and personal life.
I took a break from studying at the weekend to spend some time with my oft-neglected boyfriend. We went to the Farmers Market on Saturday to stock up the fridge, then hit the charity shops in the afternoon and finished off at Courtyard Antiques in Causewayside – this time it was old maps we came home with, and a full set of beautiful copper frying pans of varying sizes, which we got for a song.
We cancelled on one of our friends coming round as we were knackered from too much wandering and far too much spending; ended up with folk round anyway, but it was a pretty chilled out evening…with hats.
I bought a velvet sombrero from a charity shop. It’s very…ornate. I also bought an 80s style round wicker coffee table with just enough room in the base to fit a cushion and perhaps the cat, if it pleases her.
Charity shops are amazing, I love them. You can get anything, you just never know when it will appear in your life. Some of my proudest finds have been from charity shops.
Yesterday I locked myself into the bedroom with my laptop and did a good few hours of solid essay writing before we went into town to buy some jammies (for both of us – flannel reindeer for me and a reasonably sedate red plaid for him). Boyfriend was oh-so patient with my shopping compulsion, bless him. When we came home he didn’t nag me to come out with the puppy (I took Baby Boy out on my own in the morning for the first time ever), and I got in a few more hours of productive time.
After class this morning, I had to wolf down my packed lunch and rush off to catch my bus to work.
I would have liked to spend a few minutes chatting with my friends from my course. There are a few people I get along with really well who I don’t see much of outside of class – there was a really sweet girl I got along with who I found out today has dropped out.
Today’s jumper colour: orange
That’s the feeling I have right now.
We’ve had a class test and two essays in the past 3 weeks – one in genetics, which is a foreign language to me; plus it’s been frantically busy at work as things round up to the last corner before this beast of a project comes to a close. Because I’m only part time now, I’ve been known to stay until past 7:00 some nights. Tomorrow I have another essay to churn out, then it’s a day of rest then another test and another report for the end of the week.
I feel like I should be getting more done, but I’ve also been sacrificing any semblance of a social and personal life.
I took a break from studying at the weekend to spend some time with my oft-neglected boyfriend. We went to the Farmers Market on Saturday to stock up the fridge, then hit the charity shops in the afternoon and finished off at Courtyard Antiques in Causewayside – this time it was old maps we came home with, and a full set of beautiful copper frying pans of varying sizes, which we got for a song.
We cancelled on one of our friends coming round as we were knackered from too much wandering and far too much spending; ended up with folk round anyway, but it was a pretty chilled out evening…with hats.
I bought a velvet sombrero from a charity shop. It’s very…ornate. I also bought an 80s style round wicker coffee table with just enough room in the base to fit a cushion and perhaps the cat, if it pleases her.
Charity shops are amazing, I love them. You can get anything, you just never know when it will appear in your life. Some of my proudest finds have been from charity shops.
Yesterday I locked myself into the bedroom with my laptop and did a good few hours of solid essay writing before we went into town to buy some jammies (for both of us – flannel reindeer for me and a reasonably sedate red plaid for him). Boyfriend was oh-so patient with my shopping compulsion, bless him. When we came home he didn’t nag me to come out with the puppy (I took Baby Boy out on my own in the morning for the first time ever), and I got in a few more hours of productive time.
After class this morning, I had to wolf down my packed lunch and rush off to catch my bus to work.
I would have liked to spend a few minutes chatting with my friends from my course. There are a few people I get along with really well who I don’t see much of outside of class – there was a really sweet girl I got along with who I found out today has dropped out.
Today’s jumper colour: orange
Wednesday, 3 November 2010
Bad eggs
I was in work by 7:15 this morning, so I thought I'd get myself a nice hot breakfast in the canteen. The food in there is usually ok, nothing to write home about but not too bad as far as canteen fare goes.
Except today. I ordered the eggs benedict sans bacon and was presented with a poached egg on an english muffin...with warm MAYONNAISE.
Bleugh! I even had two bites to make sure, but it was most definitely mayo.
How revolting...
Except today. I ordered the eggs benedict sans bacon and was presented with a poached egg on an english muffin...with warm MAYONNAISE.
Bleugh! I even had two bites to make sure, but it was most definitely mayo.
How revolting...
Sunday, 10 October 2010
Gammon steaks with carrot mash - Thursday 7 October 2010
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!
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!
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!
Monday, 27 September 2010
Spinach, ricotta and mushroom pasta bake
Tonight's dinner is in the oven. In
Keeping with my "buy nothing" experiment, I raided the fridge for ingredients.
This is a pretty basic recipe inspired by a pasta bake served during the field trip last week. Good hearty veggie food.
Spinach, ricotta and mushroom pasta bake (serves 4-6)
About 250g fresh cows milk mozarella (S S bei Naufragati)
1 onion, chopped (Phantassie organics)
1 small punnet mushrooms, sliced
1 bag spinach (Phantassie organics)
1 whole ricotta (S S bei Naufragati)
1 whole smoky garlic cheddar cheese, about 280g, grated (Isle of Arran Cheese)
280g dry pasta (Waitrose - leftover in cupboard from months ago)
Cook pasta in plenty of boiling water. Preheat oven to 180'C.
Sautee onions in a little oil until slightly softened. Add mushrooms and cook for a further couple of minutes. Let cool.
Drain ricotta. Add half the grated cheddar - you could use any strong cheddar, but I like the smoky garlic flavour of the Arran cheddar. It also saves having to chop garlic! Add the cooled onions and mushrooms and mix thoroughly.
Toss cooked pasta and the spinach in the cheese mixture, reserving some to spread on top.
Spread the mixture in a large casserole dish, spreading the remaining cheese mixture over top. Finish with the rest of the grated cheddar.
Bake in oven until the the cheese is melted and golden.
Keeping with my "buy nothing" experiment, I raided the fridge for ingredients.
This is a pretty basic recipe inspired by a pasta bake served during the field trip last week. Good hearty veggie food.
Spinach, ricotta and mushroom pasta bake (serves 4-6)
About 250g fresh cows milk mozarella (S S bei Naufragati)
1 onion, chopped (Phantassie organics)
1 small punnet mushrooms, sliced
1 bag spinach (Phantassie organics)
1 whole ricotta (S S bei Naufragati)
1 whole smoky garlic cheddar cheese, about 280g, grated (Isle of Arran Cheese)
280g dry pasta (Waitrose - leftover in cupboard from months ago)
Cook pasta in plenty of boiling water. Preheat oven to 180'C.
Sautee onions in a little oil until slightly softened. Add mushrooms and cook for a further couple of minutes. Let cool.
Drain ricotta. Add half the grated cheddar - you could use any strong cheddar, but I like the smoky garlic flavour of the Arran cheddar. It also saves having to chop garlic! Add the cooled onions and mushrooms and mix thoroughly.
Toss cooked pasta and the spinach in the cheese mixture, reserving some to spread on top.
Spread the mixture in a large casserole dish, spreading the remaining cheese mixture over top. Finish with the rest of the grated cheddar.
Bake in oven until the the cheese is melted and golden.
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