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
Wednesday, 2 September 2009
Tuesday, 1 September 2009
Table for Two
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
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.
• 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.
Tuesday, 4 August 2009
Whats happened to Summer!!!!!
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
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!
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
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.
• 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
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.
• 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.
Tuesday, 7 July 2009
Glorious sunshine!
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
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!
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
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.
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.
Friday, 5 June 2009
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
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
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