A lovely winter warmer…
500g pork shoulder, cubes ( I got hand of pork, apparently right by shoulder as they had run out at the butchers)
3 carrots, sliced
2 onions, cut into chunks
1 leek, sliced
1 stick of celery, sliced
2 glasses of cider ( I used medium still cider, but I’m sure any will do)
Pork gravy granules ( I know this is crap cooking but it makes life easier)
Salt and pepper
A generous shake or two of marjoram
Brown pork in large heavy based saucepan or casserole dish.
Add onions, leek, carrots and celery and fry for a couple of min.
Add cider. Let bubble down for a few minutes.
Top up with boiling water.
Simmer for about an hour/ hour and a half until pork is tender.
Season, add gravy to thicken and sprinkle in marjoram.
Serve with a nice buttery mash, I made potato and swede mash. Now that should warm your cockles…
2 onions, chopped fairly finely
1 tin of chopped tomatoes
2 tablespoons of mild curry powder (heat it up with stronger if u fancy)
A shake or two of garam masala
A tablespoon of mango chutney
2 garlic cloves, chopped
An inch of Ginger, chopped
About 500g of chicken thighs (skinned and boned)
A pepper (I went for a red romero, but anyone will do)
A handful or two of frozen peas
A tin of coconut milk ( I use half fat)
Soften onions, so either nuke for five min like I do or soften slowly in a pan with some oil.
Add onions to pan and crank heat up, add Ginger and garlic, let onions begin to brown slightly.
Add curry powder and Garam masala. Stir together and and to fry for a minute.
Add tomatoes. Simmer for a few min.
Add mango chutney and some salt.
Blitz with hand blender or in a mixer/blender.
Return to heat.
Add tin of coconut milk. Taste. Add salt if needed.
We had a lovely sausage and mash supper earlier in the week, not really worth posting about but the next day the leftovers made a very delicious dinner.
Left over mashed potato and swede
1 cooked sausage (leftover of couse)
2 rashers of bacon
A cupful of frozen peas
Clearly add anything you’ve got handy this is only a version of the trad bubble and squeak!
Fry bacon and sausage until slightly crispy.
Add onions and brown a little. Add peas and mash.
Fry, squash, fry, squash, fry.
Keep turning it over with a spatula to ensure it is heated through and crispy bits are encorporated and a nice crust forms.
Serve with your fav condiment, my choice lovely ketchup but whatever keeps you happy! If you want a more substantial feast then poach or fry an egg to top it off.
I had some bananas that were starting to go brown earlier in the week so I decided to freeze them hoping that at some point I could reuse them in something like this. I think I read about the freezing bananas thing somewhere when I was first investigating foodstuffs for the little’un but never got round to trying it out. Anyway, please try this because it makes the milkshake thick and icy like you’ve put ice cream in it but you haven’t! (well you could if you want to) it’s just the glorious frozen banana! Anyways before I get too excited over my thrifty use of overripe bananas here comes the recipe.
To make 1 big glass (as always double, triple, quadruple as necessary, this one is really a feel it as you go one anyway)
1 banana, sliced and frozen
A glass of milk (whole for full on creaminess, skimmed for the diet)
A teaspoon of vanilla extract
A squirt of Agave syrup or a spoonful of sugar
Chuck all ingredients in a blender and then whizz.
Result – thick ice cream like banana milkshake, mmm
I hadn’t had this for ages, it was always something my dad made for me and my mum. Anyway i was craving it lately and thought i’d have a go. Don’t be put off by the raw steak, it’s really lovely and I think this version is much tastier than some of the recipes i’ve seen in books and on the web.
Steak Tartare (for 1, double triple or quadruple the recipe for more)
1 sirloin steak
1/2 a small onion, finely chopped
Salt and pepper
Finely chop the steak to a small mince, you can use a processor but it’s nice done by hand.
Mix with the finely chopped onion.
Add a generous few splashes/shakes of the worcester sauce (don’t be shy)
Add a big squirt of ketchup.
A sprinkle of salt and a grind of pepper.
Stir together and taste, you might want to add more worcester or ketchup to taste.
Serve with hot buttered toast, spread tartare on toast and devour. In France this often comes with the option of fries, but i like the toast ( for me gluten free but to everyone else a nice white loaf).
This is my favourite winter warming soup and inspired by my mates blog about winter coming in (mathildeheartmanech) i’ve decided to post this recipe. It’s a family hand me down and very tasty.
1 onion, chopped
1/2 a leek, sliced
1 small stick of celery, sliced/chopped
About 2/3 mug fulls of frozen peas
1 veg or chicken stock cube
1/2 tablespoons of mild curry powder (depending on how spicy you like it)
Salt and pepper to taste
Sweat off the onion, leek and celery for about ten min or until soft and translucent (i nuke mine for a bout 6/7 min, but you can do this in a pan with some oil).
Add the curry powder and fry for a min or so.
Add the peas. Stir.
Add some boiling water to just over covering the mixture and crumble in a stock cube.
Simmer for five min.
Blitz with a hand blender or liquidise. Push through a sieve to get rid of any lumpy bits and pea skins. Bring back to simmer.
Add salt and pepper to taste.
Add a touch of cream or creme fraiche for extra indulgence but just as nice without it.
Yum, yum and very healthy (minus the cream!)