Camelia's Recipe Blogspot

Spain Salmon and Poppadums!!

2010-12-10T15:26:00.003Z

Hello!

Time goes by so quickly it is scary! We are here again doing the mad Xmas rush planning our wonderful feasts to please our friends and family.... the one time we say never mind the calories lets eat eat!! This months recipe was inspired by my good friend Carmen who is my local vino supplier! She wanted something special for her 50th birthday and ironic as it sounds wanted English fare roast beef, chutneys etc, she mentioned that whilst living in London she saw a beautifully decorated salmon in a restaurant and had never forgotten it, so as a surprise I did one for her! She was so pleased as were her Spanish guests but the best part for me was she requested a prawn curry which I accompanied with Poppodums on the Monday she informed me the food was fab but " oh that lovely bread Papdoomies were the highlight of the day!!" Just shows how we take things in our culture for granted!!This salmon is something to impress as a centrepiece on your Christmas or New Year buffet and whilst looks impressive is in reality so so easy to do. Be as artistic or as simple as you want the end result will always please and served with a nice mayo flavoured perhaps with lemon or a little smoked paprika will definitely give your handywork the wow factor! I am so pleased to have been in this months Town and Village and love receiving your comments so please keep them coming and let me know how you get on with the recipes.

We are still loving our time in sunny Spain, I did a weird thing yesterday ... bought our tree at 6.pm it was 22 degrees, a mackerel sky tinged with pink waiting for the sun to set quite surreal I have never bought a Christmas tree in warm sunshine before!! Especially as I hear just 2 hours away in England it is icy and freezing!

I would like to wish you all a very Merry Xmas a Prosperous New Year and lots of happy eating!!

Camelia xx

Whole Decorated Salmon

2010-12-02T19:31:00.002Z

Can you believe it has been one year since I left the UK to live in sunny Spain.
I have had an amazing time, even visiting family in Australia and New Zealand, and to make it even more special, it was my 50th year.
We have found a heavenly spot to live in southern Spain. Of course cooking has been a huge feature and due to local demand, I have set up The Home Cooking Co. I go to beautiful villas and cook mostly Andalucian food for families of all nationalities.
The recipe I would like to share with you was requested by my friend Carmen who had seen a decorated salmon in a restaurant in London and always remembered it. As a surprise I prepared one for her birthday and it made me remember how simple it was to cook and decorate. A decorated salmon always has a wow factor and makes a fab centre-piece for a Christmas buffet.
You can be as artistic as you like. My father taught me to practice on a tinned sardine first! Have a go, I’m sure you will be pleased and surprised at how easy it is.
Merry Christmas to you all and I look forward to sending more recipes in 2011.

Ingredients:
900g whole fresh salmon, gutted
At least 4oz butter
3 to 4 bay leaves
salt and black pepper
A splash of white wine (optional)

Method:
Pre heat oven to gas mark ½, 250of, 130oc.
1. Wipe the fish with clean kitchen paper, then place a large piece of double foil in a baking tray and butter very well. Ensure the foil is large enough to cover all the fish with room around and above to make a tent effect.
2. Place half the butter inside the fish with the bay leaves and smear the rest over the outside of the fish. If you want, you can make a ball of foil and place inside the cavity. This will help retain a good shape when cooked. If using wine just sprinkle over the fish. Season well with salt and pepper and scatter the bay leaves.
3. Wrap the foil around the fish to make a loose but tightly sealed parcel.
4. Place the tray and fish into the oven and bake for 1 hr 30 mins. For larger fish, cooking times are 3lb (1.3kg) 2 hours, 4lb (1.8kg) 2 ½ hours.
5. Once cooked, leave the fish to become cold, and when you are ready to decorate carefully remove the outer foil and the piece inside. Then remove the skin which will come away easily, leaving the skin on the head and the tail. If the salmon is large it may have a layer of grey fat which is easily removed with a sharp knife, being careful not to tear the flesh. You will end up with a nice pink salmon.
6. To decorate you can be as artistic as you like. The simplest way is to make scales from cucumber, simply cut thin slices of cucumber then cut each whole slice in half and place where required. I have also used radishes cutting the same way. Large pieces of Lollo Rosso lettuce placed on the serving plate with wedges of lemons also add colour and look attractive.
7. Now you should have a masterpiece to feel proud of. Simply serve with a bowl of good quality mayonnaise.
Have a very happy Christmas and enjoy!

Celebrating a Great British Classic

2010-11-08T11:40:00.002Z

When I tried to think about which recipe to write this month to celebrate National Sausage Week, I went through the usual bangers ‘n mash and sausage casserole type dishes. But for me, one of the best ways to serve sausages has to be the great British classic ‘toad in the hole;’ sausages wrapped in a crisp batter with a lovely rich onion gravy and fluffy buttery mashed potato.
One theory is that toad In the hole began in the 18th century when cooks wrapped a small piece of mutton in a large piece of suet crust to make the meat go further. This was thought to resemble a toad in a hole and has now become the dish we all know as sausage in a Yorkshire pud batter. You can also make these into individual toads using a larger ringed Yorkshire pudding tin. If you want, throw a couple of sprigs of rosemary into the batter to make it more interesting.
It’s British and it’s comfort eating at its very best - who cares about those few extra calories, it’s definitely worth it!

Toad In The Hole

Serves 4

8 good quality sausages
sunflower oil
4 sprigs rosemary (optional)
2 red onions peeled and sliced
2 cloves garlic peeled and sliced
500ml gravy made with gravy granules
dash of red wine (optional)
Large knob of butter
1 bay leaf

For the batter

285ml/1/2 pint milk
115g/4oz plain flour
3 eggs
pinch of salt

Method:

1) First make the batter. Sift together the flour and salt into a bowl and break the eggs into the middle. Stir well then add the milk a little at a time beating hard (I find a fork is best) until you have a smooth batter the consistency of cream. Leave to stand.

2) Heat the oven to its highest temperature and place just under ½ an inch of oil in a baking or roasting tin in the middle of the oven. When the oil is smoking hot, carefully add the sausages, allowing them to colour to lightly golden.

3) When browned, carefully remove the tin, keeping oven door shut to retain the heat and my little tip is to throw in a splash of cold water and quickly beat before carefully pouring the batter mix over the sausages, putting the rosemary in if you want. Place the tin back into the oven and do not open for at least 20 mins. Only remove when golden and crisp.

4) Meanwhile, slowly fry the onions and garlic in the butter until soft and caramelised , then add the wine if using, followed by the made up gravy and bayleaf (to give more flavour use the water from potatoes or greens). Simmer for a few minutes and you should have a lovely onion gravy.

5) Serve with potato mashed with butter, milk, salt and pepper, and perhaps some greens, serving the onion gravy on the side.

Remember guilt doesn’t come into this one!

Hello again!

2010-11-02T21:37:00.001Z

Hello!

Cant believe I have been in Spain for one whole year! It has been an inredible experience and of course food has been the highlight. I have been cooking as a personal chef, running courses and generally sampling new flavours exploring the deepest depths of Andalucia. This albondiga recipe is a classic which I have adapted and always remains a strong favourite in my family. I set up The Home Cooking Co and it has been hugely successful the best part meeting so many interesting people from all over the world, and cooking the flavours of my roots have been a joy. Next year we are hoping to explore Morocco which I am looking forward to and hopefully will bring some middle eastern flavours to the blog! Thank you for your support and comments, and if any of you need a personal chef contact me on camelia@thehomecookingco.com.

Take care. x

A simple hearty supper

2010-10-01T14:44:00.003+01:00

It’s already autumn and the children are back at school, thoughts of Christmas and chilly days ahead. I like this time of year, a good excuse to eat comforting wholesome food and feel good about it. This month I would like to share one of my autumnal favourites - meatballs, they are cheap to make and so tasty and can be made from any mince. Here are two of my favourites using the same sauce.

Pork and Beef Meatballs
Serves 4

2 tblspns olive oil
1 onion finely chopped in a processor
1clove garlic finely chopped in a processor
250 grms lean minced beef
250 grms minced pork
1 tspn dried oregano
½ tspn salt
½ tspn black pepper

Method
Mix all the above thoroughly together and make into 12 golf ball size meatballs.
Heat the oil in a large pan and brown the meatballs for 5 mins turning occasionally.
Remove from pan and make tomato sauce in the same pan as below adding the meatballs as directed.

Middle Eastern Lamb Meatballs
Serves 4

454 grms minced lamb
1 onion
2 cloves garlic
½ teaspoon grnd cumin
Handful fresh coriander
Handful fresh mint
½ tsp salt
½ tspn black pepper

Method
Chop the onion, garlic, coriander and mint in a food processor.
Add to the mince with the cumin and seasoning.
Make into 12 meatballs.
Heat the oil in a large pan and brown the meatballs for 5 mins turning occasionally.
Remove from pan and make tomato sauce in the same pan as below adding the meatballs as directed.

Tomato Sauce

1 tblspn olive oil
1 onion chopped
2 cloves garlic
½ red chilli deseeded and finely chopped (optional)
1 400grm tin chopped tomatoes
150ml red wine
150ml beef stock either fresh or made with a cube
salt and pepper

Method
Using the same pan you fried the meatballs in add the olive oil and fry the onion, garlic and chilli until starting to soften.
Add the wine bringing to the boil and then add the stock once the wine starts to reduce scraping all the meatball juices in the pan.
Bring to boil and add the tomatoes, salt and pepper and stir for a few minutes to incorporate all flavours.
Reduce to simmer and carefully add the meatballs to the pan simmering for 15 to 20 minutes making sure you turn the meatballs occasionally.
Taste for seasoning.

Serve the pork and beef meatballs with mash, rice or spaghetti.
Serve the lamb meatballs with rice.

Paella for Meat Lovers!

2010-09-02T12:27:00.002+01:00

The word paella literally means Valencian frying pan as indeed this dish we have come to love is from Valencia probably originating from the Moors. We tend to think of one type of paella, chicken, fish and vegetables cooked with a saffron flavoured rice but there are many variations and my Spanish grandmother would often cook arroz (Spanish for rice) in many different ways. There are a few important rules for a successful paella, firstly the rice should be a short grain variety called Calasparra or Bomba (available in supermarkets) secondly the main body of flavour comes from the “sofrito” the slow cooking of the onions, pepper and garlic getting it all softened and caramelised before adding the rest of the ingredients. Thirdly keep the heat low shaking the pan rather than stirring until there is a layer of liquid on the surface, then turn off the heat and leave to stand allowing the rice to absorb the liquid and flavours without losing its texture. This richly flavoured paella is very Spanish in flavour and one I often cook at home... Buen Apetito!!!

Paella with Pork, Chorizo and Spinach

Serves 4 – 6

Ingredients
454 grms pork fillet halved and cut into strips roughly 7mm
120g chorizo cut into small chunks
2 large onions finely chopped
1 large green pepper seeded and chopped
4 to 5 garlic cloves finely chopped
250g Calasparra or Bomba paella rice
1 tspn smoked Spanish paprika (La Chinata available in supermarkets)
Red chilli deseeded and finely chopped
900ml hot chicken stock either stock cube or fresh.
275 grms spinach
7 tblspns olive oil
Salt and pepper
Lemon cut into wedges

Method
1. Heat the olive oil in a 30 to 40 cm frying pan or paella dish.
2. Fry the pork a little so it is just cooked. Season with the salt and pepper in the pan.
3. Remove the pork and put to one side.
4. On a medium to low heat fry the chorizo for one minute. Add the onion and pepper and cook slowly for 20 minutes stirring from time to time. Add the garlic and cook for 5 to 10 mins. The sofrito should be caramelised and sweet.
5. Stir in the rice and coat with the sofrito. Season with salt and pepper and add the chilli and paprika. (You can prepare up to this point and finish later if you wish).
6. Pour in the hot stock and gently simmer for about 15 mins until there is a layer of liquid on the surface of the rice, (you can add a little more stock or water if the rice needs longer).
7. Meanwhile wilt the spinach in a large pot with some salt and put to one side.
8. Add the pork and drained spinach to the pan pushing down into the rice, quickly turn the temperature up then turn off covering the pan with foil and leave to stand for 5 minutes.
9. Serve with lemon wedges and I like to serve with a tomato salad dressed with olive oil and balsamic vinegar.

Taste the Mediterranean this Bank Holiday

2010-08-09T13:57:00.002+01:00

I love the simplicity of fish and sea bass is particularly good at the moment. I once caught one in Poole Bay and was inspired to cook this simple recipe full of flavours from the med. A great all in one dish to impress your guests over the Bank Holiday. Romesco is a famous Catalan sauce traditionally made with pounded almonds, hazlenuts, dried peppers, garlic and tomatoes. It is served at the beginning of the year when calcots (green onions) come into season. “Calcotada” is an occasion where calcots are char grilled and dipped into large bowls of romesco. This versatile sauce is wonderful with fish, chicken, lamb or grilled vegetables and it is well worth trying my simplified recipe for a fuss free and fabulous fish dish.

Whole Baked Sea Bass with Romesco

Serves 4 people. Easily halved.

Prep 20mins. Cook 45mins.

2 x 1kg whole sea bass scaled and gutted (Available from most supermarkets)
1 large red onion cut into wedges
4 red peppers cut into large chunks
Half a red chilli deseeded (optional)
2 yellow peppers cut into large chunks
5 large tomatoes cut in half
4 whole large garlic cloves
2 lemons sliced
2 tspn balsamic vinegar
4 tblspn olive oil plus extra for drizziling
2 large handfuls of fresh herbs e.g (rosemary, thyme, coriander)
25 grms whole toasted hazelnuts
25 grms whole toasted almonds

Method

1. Heat the oven 220c/gas 7. Put all the vegetables into a deep roasting tin with the unpeeled garlic. Toss in the 4tblspns olive oil, season well and roast for 20 mins until starting to soften.
2. Slash the skin of the fish. Season the inside of fish and stuff with the lemon slices and half the herbs. Place on top of the veg and scatter the remaining herbs, drizzle with olive oil and roast for a further 20–25 mins. The fish is cooked when the flesh feels firm.
3. Carefully lift the fish onto a serving plate with half the vegetables, cover and keep warm.
4. Place the remaining vegetables and juices into a food processor. Add the almonds, hazelnuts and vinegar blending together until smooth. Season.
5. Serve alongside the fish with the vegetables. Lifting the fillets off the bone.

The Sweet Smell Of Lingering Coals

2010-07-05T14:57:00.003+01:00

At the end of a barbecue when the coals are nice and hot you can cook some delicious, easy, fruity desserts. By wrapping fruit in foil adding sugar, spices and a dash of your favourite liquer you can transform a simple fruit into a melting delight. To grill fruit, cut into chunks, place on skewers and add some brown sugar to caramelise in the heat. Finish with a dollop of vanilla ice cream or crème fraiche. I can guarantee the intoxicating aroma will even entice those who couldn’t eat another bite to not be able to resist. Here are two of my favourites.

Pineapple wedges with rum butter glaze

Barbecuing the pineapple brings out the flavour, serve with a dollop of vanilla ice cream or crème fraiche to make a special end to a meal.

Ingredients Serves 4

1 fresh pineapple
2 tbsp dark muscodavo sugar
1 tsp ground ginger
4 tbsp butter
2 tbsp dark rum

Cut the pineapple into four wedges. Cut out the core.
Cut between the flesh and skin keeping the the flesh in place. Slice across to make thick chunks.
Soak 4 bamboo skewers for 15 mins to prevent them burning. Push a skewer through into the stalk to hold the chunks in place
Melt together the sugar, ginger, butter and rum and generously brush over the pineapple. Cook the wedges on the barbecue for approx 5 to 6 mins. Pour the remaining glaze over and serve.

Baked bananas with spicy vanilla filling

Ingredients - Serves 4.

4 bananas
6 green cardamom pods
1 vanilla pod finely grated
rind of 1 small orange
2tbsp brandy or orange juice
4tbsp light muscodavo sugar
3 tbsp butter

Place the bananas on a hot bbq in their skins for approx 6 to 8 mins turning until they have turned brownish, black.
Meanwhile split the cardamom and remove the seeds. Crush in a pestle and mortar.
Split the vanilla pod lengthways and scrape out the seeds. Mix with the cardamom seeds, orange rind, brandy or juice, sugar and butter to make a thick paste.
Using a sharp knife slit the skin of each banana, open out the skin and spoon in a little of the paste. Serve with ice cream or crème fraiche.

2010-06-17T15:48:00.001+01:00

Hello!

I am back in sunny Spain after an amazing trip to the other side of the world! Our first port of call was Hong Kong an incredible culinary experience, they seem to eat every part of animal and fish and I as my chopstick skills are not great it was interesting to say the least! The tea house had to be the best experience, a place where they serve tea and Dim Sum on a big trolley loaded with baskets with all sorts of steamed delicacies, my face was a picture when I raced to the front to be presented with cockerals feet and some sort of intestine beautifully steamed! The poor lady was horrified I declined her offer and quickly retreated back to the kitchen and presented with little balls stuffed with meat and spices and the more traditional dim sum we know..... and how delicious they were, after an hour and a half of eating and providing entertainment for the locals we left very full and my goodness it was cheap!

Then onto Australia, a fantastic country where I ate the best meat pies I have ever tasted and fell in love with Moreton Bugs a giant cray fish type tail juicy and sweet. I even tried kangaroo but felt awful the next day when I came face to face with his cousin!! Oh those lovely cute eyes! So I wont be doing that again.!! The food in Oz was all lovely,simple well cooked food and some very different fish to try. After Oz we travelled to new Zealand and was lucky enough to book a table at Logan Brownes voted the best restaurant in New Zealand and my goodness it was fab! particularly smoked eel with a horseradish pannacotta, one to try at home. New Zealand is stunning and I loved the way the locals catch, hunt and shoot then go home and smoke and cook in all sorts of homemade contraptions.

I am now back continuing my adventure in Spain, and have been busy cooking for private households, our new venture as home cooks has really taken off and I am loving it all ! Here is my website www.thehomecookingco.uk if any of you need a cook whilst out in Spain.

This lamb recipe is great I often cook this one at home, it is simple and tasty, just make sure you rest the meat before carving.

Thanks for all you comments and enjoy!

Camelia x

BRING OUT THE BARBIE!

2010-06-04T12:25:00.002+01:00

With Father’s Day this month and hopefully some sunshine, June is a good month for get togethers and relaxed entertaining. This recipe is a great way to barbecue a leg of lamb, just ask your butcher to butterfly it - which means taking the bone out and opening up the meat, this decreases cooking time and makes carving easy. The maple syrup is a perfect partner for the lamb and won’t fail to impress your guests. Keep it simple, serve with new potatoes tossed in minted butter, a mixed leaf salad dressed with olive oil and lemon juice and perhaps some cherry tomatoes roasted on the vine. It’s important to rest the lamb for 10 minutes before carving, this gives the meat a chance to absorb all the juices and flavours. So fire up the barbie and get cooking!

Barbecued Maple Syrup Lamb

Ingredients

Leg of lamb butterflied approx 2.5 kg will feed 6 to 8 people
2 cloves garlic cut into thin slivers
2 sprigs fresh rosemary
Salt and pepper

For the marinade
100 ml olive oil
75 ml ml sweet sherry
2 tblspns maple syrup {Plus extra to brush on}
1 tblspn balsamic vinegar
Juice of 1 lemon

Method

1. Make small incisions all over the lamb with a sharp knife.
2. Poke a sliver of garlic then a small sprig of rosemary into the holes.
3. Mix together the marinade ingredients
4. Place lamb into a shallow container season all over and cover with the marinade ensuring the meat is well covered. Cover with cling film and place in the fridge for a minimum of two hours or overnight for more flavour, turning occasionally.
5. When ready to cook bring the lamb back to room temperature and get the the barbie nice and hot.
6. Place on the hottest part for 3-4 mins each side to sear the meat, then move slightly away to cook more slowly basting with the marinade and turning frequently.Cook for approx 35 to 45 mins for pink, longer if you want it more well done. About 10 mins before the end start to brush with the extra maple syrup, the meat will go quite dark and will start to char, this all adds to the flavour.
7. Allow the meat to rest for 10-15 mins so if a little underdone don ‘t worry as it will continue to cook while resting. Ideally the outside will be charred and the inside pink.
8. Carve into thin slices and pour over any juices.

If you want to roast some vine tomatoes simply crush a garlic clove with some salt and mix with olive oil, toss the tomatoes leaving on the vine, and either cook in a hot oven or put on the bbq until they start to blister.

A Chocolate Temptation

2010-05-10T15:07:00.002+01:00

Decadent, dark and devilish this is the one you want to have a passionate love affair with.....of course I mean the chocolate! I stumbled across this recipe on a recent trip to Granada where a chef I met cooked it for me. I have to confess to not being a chocolate lover but was converted after one mouthful, this one has the x rating as far as I’m concerned: gooey, gorgeous and it makes you want more... the secret? - use a good quality chocolate that contains more than 70% cocoa solids and don’t worry if the cheesecake mix looks a little runny, it will set as it bakes. Great cut into squares but I do prefer it as a cake served with a soft vanilla ice cream, a truly wonderful chocolate experience!

Chocolate Brownie Raspberry Cheesecake

Makes about 15 squares or 1 cake
Preparation Time 25 mins
Cooking Time 45 mins

Ingredients
200g dark chocolate (at least 70% cocoa solids)
200g unsalted butter, softened
400g caster sugar
5 eggs
110g plain flour
400g cream cheese
1 tsp vanilla extract
120g fresh raspberries

Method
1. Preheat oven to 180 degrees C / Gas Mark 4.
2. Grease and line a 30 X 20cm rectangular cake tin. Or to make one cake, line a 20cm spring form cake tin.
3. Place the chocolate in a bowl over a pan of simmering water until melted, set aside to cool slightly.
4. Cream butter and 250g of the caster sugar until pale, then add three of the eggs one at a time beating well after each addition.
5. Stir in the melted chocolate, then fold in the flour.
6. Spread three quarters of the mixture into the lined tin.
7. In a separate bowl, beat the cream cheese, remaining sugar and eggs and the vanilla extract until smooth, then spread over the chocolate base.
8. Dollop the remaining chocolate mixture over the cream cheese layer and use a fork to swirl the chocolate.
9. Push the raspberries into the top and bake for 40 – 45 mins. Allow to cool, then cut into squares, or if in a tin turn out, cool, before serving, dredge with icing sugar and decorate with raspberries.

A PROPER HOMEMADE PIE

2010-04-09T10:58:00.002+01:00

Think good pastry, golden and crisp with a robust filling of free range chicken, mushrooms and leeks, that’s what makes my home-made pie a comforting, warming supper dish. This is one of the favourite recipes I made on BBC2’s Eating With The Enemy. It is really simple to put together and if you prefer, use ready made shortcrust pastry but I have to say there is something wonderful and truly rewarding about a decent home-made pie. The nice thing about this pie is it is posh enough for a dinner party or can be made with normal mushrooms to make it an everyday family dish. Use free range chicken breasts as they have better flavour and texture than mass produced varieties. Happy cooking.

Chicken, Leek and Wild Mushroom Pie

Serves 4-6 people.

Ingredients

For the shortcrust pastry:

400 g plain flour
100 g unsalted butter
100 g lard or refined vegetable fat
½ tsp salt
2 eggs beaten
4 tbsp cold water

Method:

1) Sieve the flour into a large bowl with the salt.
2) Gently rub in the fats into the flour until it resembles coarse breadcrumbs.
3) Make a well in the centre of the dry ingredients.
4) Mix the egg and water together.
5) Add gradually to the well mixing quickly until it forms a dough (you may not need all the liquid).
6) Turn onto a floured board and knead gently until a smooth ball is formed.
7) Wrap in cling film and place in fridge for at least 30 minutes.

For the pie filling:

4 chicken breasts preferably free range cut into chunky cubes
2 leeks sliced into 1cm slices
2 sticks celery finely sliced
A handful of wild dried mushrooms eg: ceps, chanterelles
50 ml Madeira wine
200 ml white wine
250 ml fresh chicken stock {homemade is best}
1tsp fresh thyme
150 ml double cream
100 g salted butter
olive oil
75 g flour
Salt and freshly ground black pepper
Egg yolk to glaze

Method:

1) Soak the mushrooms with the Madeira and a little water until completely covered for at least 30 mins.
2) Place 50g butter and 2 tbsp oil into a large pan over a low heat to melt. Brown the chicken, then remove. Place another 50g butter and tbsp oil in pan, then cook the leeks and celery until soft.
3) Return chicken to the pan with the thyme. Add flour and stir quickly until fat is absorbed. Add the wine, stirring all the time, followed by the stock, mushrooms and their soaking juice, then the double cream. Season well with salt and pepper. Bring to the boil stirring until thickened, reduce heat and simmer for about 10 – 15 mins, until slightly reduced. Place in pie dish leaving a 1cm gap, leave to cool while you assemble pie.
4) Roll out the pastry a little larger than a 25cm pie dish. Then cover the filling with the pastry, dampening the edges of the dish with a little water (trim excess when cooked). Make a small incision in the centre of the pie to allow steam to escape.
5) Whisk the egg yolk and a small pinch of salt and glaze the top of the pie. Place into a preheated oven Gas mark 7, 200oC/400oF approx 20 – 25 mins, until golden brown.

Relaxed Easter entertaining

2010-03-02T09:43:00.002Z

As Easter is right at the start of April this year, I have put together a fabulous fish stew, a great ‘one pot meal’ for easy relaxed entertaining over the holiday weekend, bringing with it flavours of sunshine, well we can dream!
The nice thing about this dish is once you have made the base you can add whatever fish or shellfish you fancy, but do stick to the firmer varieties of fish and keep it chunky or the fish will break down too much. Bring the pot to the table lift the lid and wait for the ooh! And make sure you have plenty of bread to mop up the lovely flavours.

Fabulous Fish Stew

Serves 4 to 6
Prep time 15 mins
Cook time 45 mins

1 large onion finely sliced
3 garlic cloves peeled and chopped
1 green pepper deseeded and chopped
a pinch of saffron
1x 680g jar passata {sieved tomatoes available from all supermarkets}
500ml fresh fish stock {available from supermarkets}
250ml medium white wine
3 tblspns olive oil
bay leaf
salt pepper
500g cleaned fresh mussels
1kg mixed white fish - I use 500g monkfish,
500g skinned cod loin cut into 4 to 5cm chunks
4 squid tubes (medium)
100g shelled tiger prawns raw
1 king prawn per person
{use what is best value when you buy}

6 new potatoes {charlotte variety is good }skin on,
cut in half to make approx 12 to 14 - 4cms chunks.
2 lemons cut into wedges to serve
Flat leaf parsley

Method

1) Heat oil in a good deep casserole dish or a heavy based pan.
2) Add onions, pepper, and garlic, cook to soften but not colour.
3) Add wine and fish stock, bring to the boil for 1 minute then add tomato passata, saffron, salt and pepper.
4) Simmer for 10 mins then add potatoes
5) Simmer until potatoes are just starting to go soft about 10 to 15 mins.
6) Add the white fish and bay leaf, bring back to simmer for 4 mins only {you don’t want to overcook the fish} then add the mussels and tiger prawns with lid on for about three minutes until mussel shells have opened and prawns are pink.
7) Right at the end, if using, put in the king prawns with lid on for 1 minute. Check seasoning.
8) Let the dish stand for up to 20 mins.
9) Just before serving scatter some flat leaf parsley.
10) Serve with freshly cut lemon wedges and plenty of crusty bread.

This dish is happy to stand and can be gently reheated as long as you don’t overcook the fish.

Happy Valentines Day !

2010-02-02T11:49:00.004Z

Hello!

Happy new year to you all! After an exciting Xmas I have not had such a good start to the year. Sadly my father in law passed away suddenly, so we had to return to the UK. On a happier note my daughter Lara has gone off to Australia to join her partner Pete who is a winemaker to work a vintage out there. We are hoping to get out there to see them soon, and am very much looking forward to trying Ozzie cuisine! Lara has informed me that kangaroo steak is very nice mmm perhaps I need to check out some recipes for the blog!
Its is February already the month where love is in the air, so for all you romantics here is a simple breakfast to keep your love ones happy, this is a slight variation on the classic Eggs Benedict but equally as good so give it a try.
I am returning to Espana shortly, and am looking forward to some exciting cooking at the Finca, A Moroccan Feast , A Gourmet Night and a week cooking for 20 yogis who have requested classic Indian food........ all very exciting and challenging and will certainly keep me busy!
I always love receiving your comments so please keep sending them. Happy Valentines day!

Camelia xxxxx

A romantic brunch for two

2010-02-02T11:22:00.003Z

There is something special about preparing food for the ones we love, and as Valentines Day falls on a Sunday this year, what could be more romantic than a long lie in followed by a lazy brunch?
I have put together a simple menu including my version of the classical Eggs Benedict often only eaten in restaurants, but following the easy recipe for hollandaise you can enjoy this at home. If you really want to cheat you can buy ready made hollandaise in supermarkets but it does taste so much better homemade, you can prepare it in advance and put to one side, it really is very simple. I have also used Cava which is so much cheaper than Champagne but is equally indulgent. Home is the place to be, so set the table, put together your feast and enjoy!

Pomegranate and Cava Cocktail
I bottle of chilled Cava I carton of pomegranate juice,
(or any other juice you prefer)
Quarter fill a jug with the juice and top up with the chilled Cava.
Pour into tall glasses.
For a special effect, dip the rim of the glasses in egg white then sugar.

Chunky Fruit Kebabs with Honey and Coconut
Serves: 2
Ingredients:
1 small pineapple cut into chunks approx 2.5cm
2 Kiwi fruits cut into chunky slices
1 ripe mango peeled and cut into chunks approx 2.5cm
75ml orange juice
1 tbsp clear honey
15grms desiccated coconut, toasted

Method
1. Skewer two pieces of fruit onto cocktail sticks, combining the pineapple, kiwi and mango as you wish. Place the skewered fruit in the refrigerator to chill.
2. In a small saucepan simmer the orange juice with the honey for 1 minute. Stir in the toasted desiccated coconut, pour into a small serving bowl and chill until needed.

Eggs Benedict Ingredients;
1 large beef tomato
olive oil for drizzling
Handful thyme leaves (optional)
Salt and pepper
3 rashers of bacon
2 muffins

For the hollandaise sauce
200grms Butter
2 egg yolks
splash of water
1tbsp
lemon juice

For poaching
1-2tbsp white vinegar
2 whole eggs

Method
1. Slice tomatoes in half, scoop out the seeds and discard. Season the tomato shells and scatter with thyme leaves. Drizzle the tomatoes with a little olive oil and place under a preheated medium grill for ten minutes.
2. In the meantime prepare the hollandaise sauce. Melt the butter in a saucepan. Put the egg yolks and a splash of water into a blender or food processor, along with the lemon juice. Season well. Blend the ingredients together, slowly adding the hot butter to the mix as you go, little by little. Continue to blend until sauce thickens. Set aside.
3. Fill a large, shallow pan with water (about 3cm deep) and bring to a simmer. Add some vinegar (1-2tbsp per 1litre of water) to help the eggs hold their shape. Then break four eggs into separate coffee cups (again to help maintain their shape when they’re placed in the pan). Gently tip the eggs into the simmering water and poach for 2-3 minutes.
4. Meanwhile grill the bacon slices until crispy. Slice the muffins in half and lightly toast.
5. When ready to serve place one tomato shell on top of each muffin. Break up one slice of the grilled bacon and sprinkle into the bottom of the tomato shells.
6. Once the eggs are poached, drain them on a paper towel and place into tomato shells. Spoon a generous amount of hollandaise sauce onto the eggs and top each with half a slice of bacon. Garnish with fresh thyme leaves.

Happy Valentine’s Day!

Merry Christmas from sunny Spain!

2009-12-02T13:53:00.002Z

Hello!
Well I have finally settled in the south of Spain having spent one month touring down from Santander to Malaga. We stopped off in La Rioja to spend time with my daughter Lara and her wine maker partner Pete, it was beautiful, the vines were full of Autumnal colours and of course the Rioja had to be sampled daily! It is strange to see the bodegas of the many wines we buy in our supermarkets such as Faustino and Campo Viejo, to think real people make these wines!! The food has been pretty amazing as they seem to eat every part of the animal in the north, deep fried intestines beautifully bound in a light batter, testicles swinging in the butchers just waiting to be braised in wine and garlic......( gave that a miss!! ) trotters, tails, whole faces of pigs that look like halloween masks apparantley stuffed, but the most fascinating thing I saw has to be air dried donkey!! I have eaten air dried beef and even tuna known as mohama, but Im not sure about eating a donkey!!
Of course the pinchos and tapas are superb and my waistline is evidence of just how much I am loving this food!!
We are now at the finca where I will spend Christmas with my family, and then in the New Year will be organising the cookery classes and I have some bookings for cooking for groups that are coming to the finca. Dont forget if you have a special occasion to celebrate or you fancy a break let me know, the finca is ideal and easily accessible from Bournemouth, and its always sunny!!
Meanwhile have a fabulous Christmas and a joyful New Year is wished for you all. !

Camelia xx

A Yuletide Log To Impress

2009-11-27T12:27:00.002Z

I just had to share this recipe with you for your Christmas table as this has to be the best chocolate log I have ever tasted. This is one of my family recipes handed down to me by my father, a rich truffle-like sponge with roasted pecans and coated with a creamy, thick, chocolate custard. It may look time-consuming and some of the ingredients are a little expensive but it is truly worth spoiling yourself, for the end result is so yummy you won’t ever want to buy a shop one again!

If you want to get ahead you can make the sponge and freeze it for up to a month ahead, finishing it the day before you want to eat it. It would also make a great centre-piece dessert for New Year’s celebrations - just add sparklers for a really special effect.

I would like to wish you all a very Merry Christmas and a New Year filled with all good things.

Camelia xx

Chocolate Yule Log
Serves 8 to 10

50 grms/2oz Plain flour
100 grms/4oz Muscodavo sugar
1 tblspn Cocoa powder
5 Eggs
100 grms/4oz Toasted and ground pecan halves
(I quickly toss them in a hot dry pan then process in a processor)
50 grms/2oz Melted butter cooled
2 tblspn Maple syrup
A little caster sugar for dusting

For the custard frosting:

5 tblspn Maple syrup
1 tblspn Cocoa powder
284 ml Double cream
½ tspn Instant coffee granules
3 Egg yolks
250 grms/9oz Dark chocolate (70% cocoa solids) cut into squares
100 grms Pecan halves toasted and roughly ground
50 grms Unsalted butter softened to room temp.
3 tblspn Bourbon or whisky

Method for the sponge: Preheat oven to 180c/ gas4 /160c fan
Prepare and line a swiss roll tin 42 x 27cm with non stick baking parchment.
Sift both flours and cocoa powder into large bowl and put aside. In another bowl whisk the eggs and sugar with an electric whisk for about 15 mins until the mix is thick and pale. Fold in pecans, sifted flours, follow with melted butter and maple syrup. The mix should be the consistency of batter. Pour into prepared tin and bake for 15 mins until an inserted skewer comes out clean.
While the sponge is still hot, place a piece of baking parchment larger than the Swiss roll tin onto the work surface; dust with caster sugar, tip sponge onto paper and gently peel the lining paper off. Roll sponge and paper together with paper inside the roll to look like a Swiss roll; roll again in a tea towel, leave to cool.

Custard Frosting: Heat double cream in large saucepan, remove from heat, whisk in maple syrup, coffee, cocoa, egg yolks. Heat gently until slightly thickened, stirring all the time. Do not boil. Remove from heat, pour into another bowl; stir in softened butter, chocolate, and ground pecans in that order, working quickly (butter should be at room temp) keep stirring until sauce is smooth and dark. Put aside; chill for about an hour until set.

To finish: Carefully unroll sponge removing paper. Sprinkle alcohol over the sponge and spread a thin layer of frosting, then tightly re roll sponge. Place log on serving plate, cover with the remaining frosting.
Draw lines with a skewer to look like tree bark. Dust with cocoa powder and decorate - finally sift icing sugar over the log. Beautiful!

Merry Christmas

A Culinary Adventure!

2009-10-05T12:18:00.004+01:00

Hello!
As you can see in this months recipe it will be the last regular recipe in the mag for a while as I am leaving the country for one year to explore other lands... well thats the plan! My husband and I are going to live in Spain for a while and hopefully we will then go to Australia and new Zealand to visit family, a rather late gap year but as I enter my 50th year I feel now would be a good time for an adventure! I will continue my blog with recipes and hopefully will find some new flavours to share with you all, so keep in touch.
This months recipe is my favourite and a well known dish in Andalucia , my grandmother would often have this bubbling away in the kitchen, the sauce is rich and yummy well worth the effort to make, and by making the day before it is an easy one for entertaining.
Whilst in Spain I will be doing some cookery courses in a beautiful Hacienda and also providing food and service for private dinner parties in peoples homes, so if you are interested please contact me on 07990966144. It is always nice to have your own personal chef and Im always ready for a challenge so if you have a property on the Costa Del Sol and want a special evening give me a call.
Meanwhile take care to you all and I look forward to sharing my news with very soon.

Camelia xx

Hasta Luego!

2009-10-05T09:49:00.006+01:00

Hasta luego - I’ll be seeing you! Sadly this will be my last recipe for a while as I am going on an adventure for a year starting in Spain.
Our plan is to travel and see other parts of the world experiencing the culinary delights of other lands. Of course I shall be keeping in touch with Janine at Town & Village and hopefully making some guest appearances with some exciting recipes. My thanks go to all you readers and your lovely comments but especially to Janine and Ben who have always supported me. My blog will continue and I look forward to receiving your comments where I will always be happy to reply. So for now, keep well, keep happy and keep cooking!

Rabo De Toro Con Rioja

(Oxtail with Rioja) This recipe from Andalucia has to be one of my favourites. Succulent meat falling off the bone in a dark rich gravy. Oxtail is easily available from butchers and supermarkets and like all good stews, if possible, should be cooked the day before to allow the flavours to develop. I would recommend lots of crusty bread to mop up the lovely juices, but be warned, this one is a real finger sucking affair!

The day before
1.5 kg prepared oxtail cut into chunks
1 bottle of Rioja
1 onion cut into chunks
2 cloves of garlic
1 stick of celery cut into chunks
1 carrot cut into chunks
3 bay leaves
4 cloves
6 whole black peppercorns
A handful of parsley stalks
4 sprigs of fresh thyme
4 tblspns of olive oil
Salt and pepper

On the day
1 finely diced onion
1 finely diced carrot
120g chorizo cut into small chunks
1 tspn hot paprika
1 tspn sweet paprika
1 tspn fennel seeds
2 tblspns tomato puree
2 tblspns flour
2 tblspns olive oil

Method
1. Heat the oil in a large pan. Season the oxtail and brown on all sides.
2. Take the oxtail out of the pan and tip away the excess fat then add the onion, carrot and celery.
3. Once the vegetables start to colour (about 5 mins) add the peppercorns, thyme, garlic, cloves and bay leaves, and fry for a further 2 to 3 mins.
4. Place the oxtail back into the pan, add the Rioja and parsley, and cover with water. Bring to
a simmer and cook on a low heat until the oxtail is tender (approx 2 hours). The meat should
easily fall off the bone when pulled, but not on its own.
5. Remove the oxtail into a large bowl, and strain the juices over the meat. Leave to cool then
place in the fridge overnight.
6. The next day skim off as much fat as you can. Heat the oil in a large pan. Caramelise the
onion and carrot stirring occasionally, then add the chorizo for 3-4 minutes followed by the
flour for 2 minutes and finally add the paprika, crushed fennel seeds and tomato puree.
7. Add the oxtail and all the stock. Simmer for 15 to 20 mins.
8. Let it stand for 5 mins and serve with mash or traditionally with fried potatoes.

Faggots In The Rain!

2009-09-02T16:57:00.004+01:00

Hello! I hope this months recipe can bring a little Summer to your table as the weather outside certainly is not Summer! What is going on? I walked out of the supermarket today and thought I was in a monsoon, I dont think I have ever got so wet before, some say its good for the garden but hey how about us poor souls that need to feel the heat of the rays? My daughter and her partner have gone to work in Rioja Spain and phoned me to say it was so hot outside they had to go indoors , and they are only two hours away on an aeroplane!
I have just returned from cooking for the lunch club, they had home made faggots today with onion gravy mashed potato and mushy peas, real comfort food for a rainy day, it was surprising how many at first said" I dont eat faggots "but once they saw them and smelt the aroma were soon munching them up! These old recipes are dying out mainly because of offal scares in the past but if you get them from a reputable source are delicious, these ones had little offal in them and were mainly pork and bacon so dont forget to try these old favourites that we seem to be missing out these days they are quite delicious. I would recommend faggots from Oakley Butchers they make them fresh daily with real ingredients and no additives.
Well enjoy what is left of the good old English Summer and dont forget to try some good old fashioned English fare!

Cameliaxx

Table for Two

2009-09-01T13:46:00.003+01:00

My daughter's boyfriend produced this for her one evening. It looked so impressive I thought I would share his recipe with you. It’s simple, full of fresh flavours, and uses seasonal ingredients. You can use a different cheese if you prefer such as Roquefort or goats cheese, but the Tallegio seems to work very well with the creaminess of the risotto. Make sure you use a good risotto rice, such as Arborio or Carnaroli as it does make a difference to the flavour and texture. Enjoy!

Camelia xx

CHICKEN STUFFED WITH TALLEGIO WRAPPED IN PARMA HAM WITH SUMMER RISOTTO

Ingredients:
2 skinless chicken breasts
1 tblspn of olive oil
Approx 20 grms Tallegio cheese sliced
6 slices Parma ham
2 tspns ready made pesto
4 sun dried tomatoes
Cherry tomatoes on the vine (optional)
Salt and pepper

For the risotto:
4 tblspns of olive oil
200grms risotto rice
1 medium onion finely chopped
2 garlic cloves finely chopped
600 ml hot chicken stock
150 ml white wine
A handful of broad beans shelled, with outer skin taken off
A handful fresh shelled or frozen peas
6 asparagus tips snapped at the join and cut into three
A handful of chopped fresh basil, fresh mint and parsley
50 grms Parmesan cheese
A bowl of iced water
A lemon

Method
• Pre heat the oven to 180C/350F.
• Make a small pocket in each chicken breast, season inside and out with salt and pepper.
• Stuff the chicken with the pesto, sundried tomatoes and cheese.
• Wrap each breast tightly with 3 pieces of Parma ham ensuring the breast is sealed. Put the chicken to one side while you prepare the risotto.
• Heat one tblspn of the oil in a pan and quickly fry the beans, peas and asparagus until they start to brown. Place the beans, peas and asparagus in a bowl of iced water to refresh.
• In a heavy based saucepan heat the remaining oil and gently fry the onion and garlic together until soft and translucent.
• Add the rice, continuously stirring until the rice starts to crack. This will take 5 to 10mins. This is very important to prepare the rice for absorbing the liquid.
• Add the white wine, stir, and turn the heat down to simmer slowly for a few minutes while you pan fry the chicken.
• Heat the oil into a pan and quickly brown the chicken for one minute on each side to brown, being careful not to break the seal. Place the chicken and the cherry tomatoes into a preheated oven to cook for approx 20 mins.
• Once all the wine is absorbed, gradually add the hot chicken stock stirring all the time until the liquid has been absorbed. This will take approx 15 to 20 mins.
• Add the asparagus, beans and peas, stir through then add the herbs, cheese and a squeeze of lemon, season with salt and pepper.
• Take the chicken out of the oven ensuring it is cooked through. Serve the chicken on top of the rice.

Whats happened to Summer!!!!!

2009-08-04T16:42:00.003+01:00

Hello to you!

I cant believe how quickly this year has gone by, before we know it it will be Christmas! I have been busy cooking for 65 people every week for a lunch club in Broadstone which is a challenge I am enjoying, its so nice to see so many happy faces and full tummies at the end of the meal, Im sure those ovens have magic fairies inside them!
Well this months recipe is assuming barbie weather but looking outside at the moment I dont somehow think thats going to happen! In fact I cant believe its raining again! The good news is you can always pan fry inside just make sure you get the pan nice and hot before you put the steaks in and always rest your meat before serving, it really makes a huge difference to the tenderness and flavour. I prefer ribeye steak as it has a layer of fat through the middle and has a lovely flavour, it is a lttle cheaper too.
Dont forget to send in your comments, its always nice to hear from you, meanwhile keep well, keep happy and most importantly keep smiling!!

Cameliaxx

Take Supper Outside!

2009-08-04T09:33:00.005+01:00

At this time of year it’s nice to spend time outside cooking and eating in the garden and what can be nicer than succulent cuts of meat simply grilled on the barbecue giving that lovely chargrilled flavour. Whether it be a simple supper or entertaining with friends, the robust flavours of this dish will satisfy the heartiest appetites. The red onion marmalade can be stored and kept in the fridge and is a useful addition to liven up a sandwich. You can serve this dish with a crisp mixed salad and a baked potato, the choice is yours, dress it up or down as you wish. Try to use sirloin or ribeye for flavour.

Camelia xx

Peppered Steaks in Beer and Garlic

Ingredients
4 sirloin or ribeye steaks
2 crushed garlic cloves
120ml brown ale or stout
2 tblspn dark Muscovado sugar
2 tblspn Worcestershire sauce
1 tblspn oil
1 tblspn crushed black peppercorns

Method
• Place steaks in a dish and add the garlic, ale or stout, Worcestershire sauce and oil. Turn to cover well and marinade in the fridge for 2 to 3 hours or overnight.
• Remove the steaks from the dish saving the marinade, and press the crushed peppercorns over the steaks.
• Heat the barbecue until hot and cook the steaks, basting with the marinade for about 3 to 6mins each side depending on how well cooked you prefer, turning once.
• Leave to rest for a few minutes before serving.

Red Onion Marmalade

Ingredients 1 kg red onions finely sliced
200 grms brown sugar
200 ml good quality balsamic vinegar
200 ml red wine
Sprig of fresh thyme
Knob of butter
Olive oil

Method
• Melt the butter and oil together, add the onions and thyme and slowly soften together. Do this as slowly as possible to really soften and caramelise the onions but do not let them brown too much.
• Add the rest of the ingredients and simmer for approximately 25mins until the liquid evaporates and you end up with a sticky jam.
• Add a small knob of butter if you wish and remove the sprig of thyme.

You can serve warm or chilled.

This is also good with patés and terrines, or any cold cuts... that’s if there’s any left. You could double the amount and keep the rest in a jar for up to 3 months in an airtight container.

Glorious sunshine!

2009-07-07T12:42:00.002+01:00

Hello! I hope you are enjoying the spell of warm weather as much as I am. It is so nice to spend more time in the garden enjoying the longer evenings with family and friends. We have also spent more days on our boat and a recent trip to the Isle Of Wight was idyllic to celebrate our wedding anniversary, whilst there we discovered a fab restaurant called Forresters in Yarmouth, really worth a visit for for excellent good value food in lovely surroundings, thank you to Wade and Samuel for making our evening so pleasant, we shall be back!!
This months recipe takes us to sunny Spain with a traditional Paella, a great all in one pot dish for entertaining, the nice thing with this dish you can add your favourites using the base as a guide, so if you want more seafood just add more or perhaps try pork or rabbit instead of chicken, try drinking Tinto Verano translated as Summer red with it, red wine topped with fizzy lemon or soda with a wedge of lemon and lots of ice, similar to Sangria but not as potent! The locals drink this all the time in Spain worth remembering if in Spain for a refreshing cheap drink. I am still getting enquiries for my Andalucian cookery courses and for anybody that is interested you can call me on 07990966144 where i would be happy to answer any questions. meanwhile keep cooking and have fun!

Camelia xx

Paella Party!

2009-07-07T11:51:00.005+01:00

This classical Spanish dish is native to the area around Valencia, where rice is grown extensively, but can be found all over Spain where each region has its own version and claims it to be the best!
In Spain, you will often see paellas sizzling in the streets over an open flame at fiestas, romerias or family gatherings. It is an ideal outdoor food and just as good cold for picnics and outings.
The paella pan is a shallow, two-handled dish and can be bought in this country at most cookshops, a 40cm round pan will serve 8 people but a large frying pan will do the job equally as well. Try to use paella rice - Bomba or Calaparra found in local supermarkets, if not Uncle Ben’s is good. Don’t be tempted to use cheap rice as it tends to be too stodgy. My grandmother would never stir but would shake the pan to stop the rice sticking and a couple of drops of lemon juice prevents the rice becoming too sticky. If in doubt just add a little more water. It is important not to let the rice dry out.
What could be better for simple alfresco dining than a few jugs of Sangria some crusty bread and a sizzling paella?

Camelia xx

Paella

For 4 People (double for 8):

Ingredients

400grms boned and skinned chicken (thighs good for flavour) cut into 4cm cubes
400 grms firm white fish skinned cut into 4cm cubes
4 to 5 small cleaned squid tubes
400 grms peeled prawns
1 shell on king prawn per person
1ltr chicken stock
1 400 grm tin tomatoes
1 large onion chopped
4 garlic cloves chopped
Approx 10 shell on mussels (live)
1 green pepper chopped
110grms frozen peas
2 sachets of saffron powder or about 20 threads fresh strands
6 to 8 tblspns olive oil
300grms paella rice (Bomba or Calasparra) or Uncle Ben’s
Salt and pepper
Fresh lemons for garnish

Method

1. Heat oil in pan and add the chicken slowly, cooking until well browned and nearly cooked.
2. Remove the chicken, add a little more oil if required and add the onion and pepper and cook slowly until soft and sweet.
3. Add the garlic and cook for 5 mins to soften.
4. Add the rice stirring to coat the vegetables. Up to this point can be done in advance, allow 20 to 25 mins to finish when required.
5. When you are ready add the hot stock, tomatoes, bring to the boil and add the saffron, fish, squid and peeled prawns, salt and pepper and bring to the boil for 5 mins then add the peas and place the mussels in the hot stock and decorate the top with the king prawns,
6. Let it slowly simmer on a low heat shaking the pan to prevent sticking for approx 15 mins adding more stock or water as required. The paella is ready when the rice has absorbed the liquid with just a little liquid left on top of the rice. Cover and let it stand to settle. Decorate with fresh lemons.

2009-06-05T10:21:00.003+01:00

Hello to you all!

Hope you are all able to enjoy this lovely weather which is a pleasant change. I have just returned from a few weeks in Spain where of course the sun shone every day and as usual I ate too much and am now regretting it as all my Summer clothes are a little tight! The cookery course at the hacienda will be great and our first one starts at the end of October so contact me if you are interested, its great all inclusive value and good for non cooks as well.
I have been busy since my return, I now cook every Weds for a luncheon club run by a local church and I cook for 60 people a two course meal!! Quite a challenge but enjoyable especially to see so many full tummies and smiley faces at the end!
This months recipe takes us to India, I love to cook Indian food and whilst in Kerala had several lessons from the locals who taught me the basics of Indian cuisine, in fact whilst in Spain I cooked Keralan fish curry for a group of artists who were a little apprehensive but were soon scraping their plates with naan bread! The tandoori recipe this month is nice anytime but especially good on the BBQ you can use the marinade for smaller pieces of chicken and when cold tastes delicious ......even in a sandwich or perhaps a pitta bread, and for all you slimmers something tasty and different.
Thank you for your comments as always its always nice to receive them. Happy sunbathing!

Cameliaxx

Indian Summer

2009-06-03T09:56:00.002+01:00

Indian cookery conjures up the idea of aromatic curries, warm fresh bread, refreshing chutneys and fluffy grains of rice. With regional divides in flavours, Indian cuisine is a culinary adventure. This month’s recipe is a classic Tandoori chicken, originating from the northern part of India, great on the barbie or cooked in the oven.
The word tandoor means a traditional clay oven fired by charcoal and wood. Tandoori food uses little fat and gets its flavour from the marinade. This recipe has two marinades. Ask your butcher to joint your fresh chicken, if not buy the pieces ready jointed. This is a lovely fresh flavoured recipe complemented by the mint chutney, ideal for a summer’s eve.
Don’t forget I now have my own recipe blog at www.mags4dorset.co.uk online, where I am happy to answer any questions. It’s always lovely to receive your comments.

TANDOORI CHICKEN
Serves 4

Ingredients:

1 Fresh chicken, approx. 1.5 kg, skin removed and portioned into 2 breasts and 2 legs

First marinade:

1 tspn red chilli powder
1tspn salt
1 tbspn ginger- garlic paste (you can buy as paste or crush some fresh ginger and garlic
in a processor)
2 tbspn lemon juice
Mix together

Second marinade:

250grm thick plain yoghurt
1 tspn garam masala
100ml vegetable oil
1 tspn grnd cinnamon
1 tspn chilli powder
A pinch of red food colouring (optional)
1 tspn fresh lime juice
Mix together

Some oil and melted butter for basting

Method:
1. Pre heat the oven to 200C/gas 6
2. Make 3 to 4 incisions on each piece of chicken without cutting all the way through.
3. Apply the first marinade and leave in the fridge for 20 minutes allowing the juices to drain.
4. Add the pieces to the second marinade, coating it well, and allow to stand in a cool place for at least 2 to 3 hours.
5. Meanwhile make the mint chutney as below.
6. Skewer the chicken pieces and if using an oven place on a baking tray and cook for 5 minutes, reduce the heat to 160C/gas 3 and cook for a further 15 minutes basting well with the oil/butter mix making sure the chicken is cooked right through.
7. If using a bbq cook for approximately 20 minutes basting and turning making sure the chicken is cooked right through. Or you could start in the oven and place on bbq for final 5 minutes.
8. Baste again and sprinkle with the lime juice just before serving.

For the mint chutney (enough for 4)
100g fresh mint leaves
1 tbspn finely chopped red onion
1 tbspn lemon juice
1 green chilli, chopped and seeds removed
1 tspn salt
1/4 tbspn vegetable oil
2 tbspn Greek-style yoghurt

Method:
1. Bring a small pan of water to the boil, add the mint leaves and return to the boil.
2. Drain the mint leaves and place into a bowl of iced water to refresh them, as quickly as possible, then drain again before placing in a food processor with all the other ingredients and blend until smooth

Serve with a salad of rocket leaves mixed with apple and fresh mango dressed with some oil and lemon juice, and perhaps some warm naan bread.

Exciting News!

2009-05-01T14:10:00.002+01:00

Hello! Firstly I would like to share some news, I have been given the opportunity of hosting some cookery weeks throughout Autumn in Andalucia in A beautiful Hacienda, the weeks are for both cooks and non cooks and are designed to be fun with sightseeing and of course lots of good food and wine, if you are interested in joining me contact me on 07990966144 for further details.
I cant believe it is May already, I love this time of year and with the threat of warm weather on the way we can look forward to lots of alfresco eating and red wine! I have some really nice Summer recipes to share with you in the coming months. The nice part about doing these monthly recipes is I cook every one before going to print and my hubbie photographs the finished dish and of course gets to eat it so he is very happy.... Thank you Richard!
I hope you enjoy this months Asian delight very simple again, and of course you could add more dishes to make it a more formal meal.
Please dont forget to comment it is always nice for me to receive feedback good and bad. so get writing!! Meanwhile enjoy the warmer weather while it is here!

Cameliaxx

A Tasty Asian Treat

2009-05-01T10:11:00.002+01:00

The thing I love about Asian food is, it is designed for the shared table: a few dishes, a bowl of rice, some nice wine with good company - to me that makes good eating. I have put together a cheap simple menu ideal for a midweek supper or, with a few more dishes added, could be a more formal menu. Pork ribs are such good value, try to choose the smaller ones as they tend to be sweeter and more tender. The shaoshing wine can be bought in some supermarkets or in Asian stores. If you can’t find it, sherry is equally as good. Again all can be prepared in advance with little effort, especially good after a busy day, and for some reason there is something really wholesome about chewing bones and getting in a sticky mess. Enjoy! Sheng ti jian kung. (Good health).

Sticky Chinese Ribs:

Ingredients Serves 6

For the ribs:
2 x 1.3 kg rack of ribs
Black pepper

For the marinade:
4 cloves garlic finely chopped
2 tblspn ginger finely grated
250 ml soy sauce
125ml honey
3 tblspn shaoshing wine or sherry
1 tblspn Chinese five spice
125ml Hoi Sin sauce

To Serve:

2 tblspn coriander leaves
2 spring onions chopped on the diagonal
3 dried chillies split and chopped (optional)
Lime wedge quartered

Method:
1. Preheat the oven to 160C/gas 2. Put the ribs on a baking tray and season generously with salt and pepper. Roast for 1 hour, or until the ribs are tender.
2. While the ribs are in the oven, put the garlic, ginger, soy sauce, honey, wine, five-spice powder and Hoi Sin sauce in a small saucepan. Place the pan over a medium heat and cook the sauce for 15 minutes, stirring occasionally, until it has thickened.
3. Baste the ribs with the sauce and continue roasting for another 20 minutes.
4. Put the ribs on a chopping board, baste again with the sauce and cut into individual ribs.
5. Garnish with coriander, spring onions and chillies and accompany with lime wedges.

Warm Rice Salad:

Ingredients:
300g jasmine or long grain rice
1 red pepper finely chopped
1 yellow pepper finely chopped
2 spring onions finely chopped on the diagonal (green bits as well)
1 tblspn toasted sesame oil
A few splashes of Tabasco
salt and pepper

Method:
Place the rice in a heavy based pan, add the water and a pinch of salt and bring to the boil.Cover with a tight fitting lid, reduce the heat to low and cook for approx 15 to 20 mins until all the water has gone and the rice is soft. Fluff up the rice and mix all the ingredients into the warm rice putting the oil and Tabasco in last. Check for seasoning

Wilted Sesame Spinach:
Ingredients:

1 pack of young fresh spinach leaves
1 teaspn toasted sesame seeds
A splash of light soy sauce
A splash of sesame oil

Method:
Place a small amount of water into a large pan and bring to the boil. Add the whole bag of spinach for about 30 seconds just enough to wilt and drain well, carefully removing the liquid. Then toss in the sesame seeds, soy sauce and sesame oil.

The sweet smell of Spring

2009-04-01T09:41:00.003+01:00

Hello!
At last Spring is in the air, longer evenings and a time to fill our homes with lovely Spring blooms. Firstly thank you for all your comments and hope you continue sending them, dont forget if I can help with any foodie questions or ideas please write in.
This months recipe Fish Tagine is a simple fresh dish packed with flavours of the Middle East, it is an easy entertaining dish especially lovely on a warm eve Ha Ha! if that is possible! The dish originates from the Moorish influence in Southern Spain and many older Spanish housewives still cook this type of food. So many people ask me if I run courses on cookery so I am very excited to introduce my new cookery days in the comfort of my home " A Taste Of Andalucia" these days are for people that would like to learn more about Spanish and Moorish home cooking, a typical day will include wine tastings, preparing and eating a tapas lunch, then preparing a dish to take home, recipes and more, all in a friendly relaxed enviroment. There will be a max of four persons to keep it more personal. If interested contact me on 07990966144 for dates and details.
Meanwhile I wish you all a Happy Easter, and remember home is the place to be so get cooking!

Cameliaxx

A Moroccan moment

2009-03-31T15:52:00.004+01:00

A tagine is a Moroccan stew cooked in an earthenware pot of the same name traditionally on an open flame. You can buy tagines in most cook shops. The unusual triangular shape is designed to force condensation to the bottom keeping the food moist, I bought mine from a village in the Atlas Mountains and use it all the time. If you do not have a tagine you can easily make this recipe in a large lidded frying pan or saucepan.
This recipe is very simple and can be prepared in advance and would be great for easy Easter entertaining, the real beauty of this dish is that it hardly needs anything to go with it - perhaps a simple salad or some bread to dip in.
The charmoula is a classic fish marinade of cumin, garlic coriander, paprika and lemon and can be used to marinade most fish. I love this recipe it’s so colourful and I have made it many times, and with spring looming its nice to taste some early sunshine!
Camelia xx

FISH TAGINE WITH POTATOES TOMATOES AND OLIVES

Serves 4

Ingredients:

4 white fish steaks or fillets approx 225gm each. Hake is best but hard to source so I have used pollack. Cod or any firm white fish is fine
3 tblspns olive oil
20 small new potatoes such as Charlotte variety
4 cloves garlic thinly sliced
15 cherry tomatoes halved
4 green peppers grilled until black, skinned, seeded and sliced into strips
A few black olives
100ml water
Salt and pepper

Charmoula marinade:

2 garlic cloves
2 tspns grnd cumin
1 tspn sea salt
Juice of 1 lemon
Half tblspn red wine vinegar
1 bunch fresh coriander
1 tblspn olive oil

Method:
1. Firstly grill the peppers until black and blistered all over. Place whilst hot in a bowl cover with cling film and leave to get cold. Once cold, the skin will easily peel away. You can do this in advance.
2. Make the charmoula in a mortar and pestle, crush the garlic with the salt until smooth then add cumin, lemon juice, vinegar, paprika, coriander and olive oil. Rub two thirds onto the fish and place in fridge between 20 mins and two hours.
3. Boil the potatoes until tender. Drain and cut in half lengthways.
4. Heat 2 tblspns olive oil and fry the garlic until lightly brown, add the halved tomatoes and toss until slightly soft. Stir in the green peppers, the remainder of the charmoula and season.
5. In a 25cm tagine or lidded pan spread the potatoes over the bottom, then scatter three quarters of the pepper tomato mix over the potatoes then place the marinated fish on top. Place a little of the remaining pepper mix on each fish and scatter the olives. Add the water and drizzle the remaining olive oil over the top. Finally check seasoning and put a lid on and steam over a medium heat for 15 to 20 mins until the fish is cooked through.
6. This will happily stand for about 15 mins.
7. Enjoy!

Buenos Dia!

2009-03-04T08:40:00.003Z

Hello! Welcome to my blogspot, I am really looking forward to hearing your comments and answering any foodie questions you may have, but firstly a big thank you for all the lovely comments and support I receive from Town and Village readers. I feel very lucky to have the chance of sharing my passion for food with all the readers and hope I can encourage people that wont cook to start cooking! Food is the one thing we all share and with the tight budgets of recent times home is definately the best place to be, entertaining family and friends. If you have any questions or any suggestions as to the types of recipes please let me know.
I have recently just returned from Spain after organising a 210 years birthday house party.....my hubbies 50th, mums 80th and father in laws 80th!! It was great fun, I even learnt to dance Flamenco with two friends to surprise ( or maybe shock) everybody. Food was obviously a focus and once again I was thrown into catering for the masses! I must say a thank you to Suzy who came in to cook for a couple of the nights her Moroccan recipes were especially good and am looking forward to sharing some of those recipes with you shortly.
This months recipe is a treat for Mum, a simple tea to spoil her on Mothers day! Make the cakes a day in advance and you too can enjoy the day.
I look forward to receiving your comments.

Camelia xx

Tea fit for Mum

2009-03-03T10:34:00.005Z

We all have lovely memories of standing in the kitchen helping and watching Mum bake something delicious, the house filled with the aroma of freshly baked cakes just waiting for them to cool to have the first bite. So I thought it would be nice to spoil our mums on Mother’s Day with a few ideas for some great teatime treats. I have included some suggestions to make your sandwiches more interesting and look pretty too, I’m sure she will appreciate all your hard work.

Triple Deckers
Use two slices of brown and one white in the middle, cut off the crusts all together to keep a sharp edge and fill with your choice.

Checkerboard sandwiches
Equal amounts of brown and white of the same thickness, cut off crusts and fill with your choice (these are best with less chunky fillings) cut into equal sized squares then alternate on a plate to make a checkerboard effect.

Rolled Sandwiches
Take some slices of bread and cut off all crusts except one end. Spread each one, cut each slice into three with the crust facing away, place chosen filling on the end nearest to you and roll away towards crust. Pack vertically into a dish and chill for 30 mins.
Some suggestions for fillings
Grated cheese mixed with finely diced celery mixed with mayonnaise and black pepper.
Cottage cheese mixed with chopped spring onions a dash of curry powder and spoon of mango chutney.
Corned beef with dill cucumber and wholegrain mustard mixed with a little mayo.
Ham and caramelized red onion chutney.
Smoked salmon or trout with cream cheese and black pepper.
Cheese roasted pepper and sweet chutney

TANGY LEMON CAKE (A favourite in my house)
125grms butter
175grms caster sugar
Grated rind and juice of two lemons
2 beaten eggs
175grms self raising flour
A little milk
50grms granulated sugar

Method
Heat oven to 180c/ 350f/gas mark 4, grease a 1kg loaf tin.
Cream together butter sugar and lemon rind.
Gradually beat in the eggs.
Mix in the flour and about 4tblsns of milk until you have a dropping consistency.
Place in tin and bake for 45 to 50 minutes until golden and firm on top.
Just before cake is ready prepare the lemon syrup. Heat the lemon juice and sugar until the sugar is dissolved.
As soon as the cake is out, pierce the cake with a skewer and pour over the syrup,
leave to cool in tin.

Clotted cream tea cupcakes
You can use any fruit and jam of your choice with these muffin style buns.

Ingredients:
175grms golden caster sugar
150 ml pot natural yoghurt
3 beaten eggs
140grms self raising flour
1tspn baking powder
100grms ground almonds
175grms melted butter
1tspn vanilla extract
Raspberry jam
A small pot of clotted cream
A punnet of fresh raspberries

Method
Heat oven to 190c/170c fan /gas mark 5 and line a 12 hole muffin tin with paper cases.
Mix together the yoghurt, eggs and vanilla extract into a bowl. Put all the dry ingredients in another bowl with a pinch of salt and make a well in the middle.
Pour the yoghurt mix and the melted butter into the dry ingredients working quickly with a metal spoon do not overwork the mix.
Spoon into the cases filling almost to the top and bake for 18 to 20 mins until firm to touch.
Cool in tin for a couple of minutes then place on a rack.
When cold slice the top off the muffins and put a dollop of jam, clotted cream and raspberries and place top back on. Dust with icing sugar.