tag:blogger.com,1999:blog-41278441308577280902024-03-14T07:16:02.395+00:00Maison MattmooMatt's Culinary adventures! Reviews, Recipes and food related suggestions and ideas...Matt Harringtonhttp://www.blogger.com/profile/09594674649094622856noreply@blogger.comBlogger136125tag:blogger.com,1999:blog-4127844130857728090.post-13942739728902578572024-03-05T10:55:00.001+00:002024-03-05T11:00:53.732+00:00Pork Meatloaf<p><span style="font-family: verdana;">This is an easy recipe and the end result is comfort food!!</span></p><p><span style="font-family: verdana;"><b>Ingredients:</b></span></p><p></p><ul style="text-align: left;"><li><span style="font-family: verdana;">45gms of Panko Breadcrumbs</span></li><li><span style="font-family: verdana;">500gms of minced pork</span></li><li><span style="font-family: verdana;">8 slices of prosciutto or smoked streaky bacon</span></li><li><span style="font-family: verdana;">1 onion, roughly chopped</span></li><li><span style="font-family: verdana;">1 clove of garlic</span></li><li><span style="font-family: verdana;">20gms of grated parmesan</span></li><li><span style="font-family: verdana;">1tsp of dried Herbs de Provence</span></li><li><span style="font-family: verdana;">1 tsp of dried Oregano</span></li><li><span style="font-family: verdana;">(The choice of hebs is down to your own taste)</span></li><li><span style="font-family: verdana;">1 beaten egg</span></li><li><span style="font-family: verdana;">salt & pepper to taste</span></li></ul><p></p><p><span style="font-family: verdana;">Set oven to 190degC or 170degC fan</span></p><p><span style="font-family: verdana;">Whilst the oven warms up, put the onion, garlic and a couple of slices of prosciutto into a food processor and blitz. (if you want you could use smoked streaky bacon) In a mixing bowl add the pork, breadcrumbs, egg, parmesan, herbs and the blitzed onion, prosciutto and garlic. Add seasoning and then mix well with your hand until the ingredients are well mixed. </span></p><p><span style="font-family: verdana;">Line a tin (bread/loaf tin will work) with the rest of the prosciutto and then put the mix into the tin, pressing down well to make sure there are no air gaps. Put the loaf tin into a baking tray and add boiling water to the tray so it covers half way up the tin.</span></p><p><span style="font-family: verdana;">Bake in the oven for about one hour. </span></p><p><span style="font-family: verdana;">The meatloaf can be served warm (sliced) with your choice of vegetables or cold (cliced as well) with a salad.</span></p><p><span style="font-family: verdana;"><br /></span></p>Matt Harringtonhttp://www.blogger.com/profile/09594674649094622856noreply@blogger.com0tag:blogger.com,1999:blog-4127844130857728090.post-81524641780289131382023-10-02T18:15:00.001+01:002023-10-02T18:16:24.345+01:00Roast Boned and Rolled Mutton Shoulder (marinated)<p> <span style="font-family: verdana;">This recipe came about as we got half a sheep for the freezer and decided that we had better eat some of it!! The shoulder was around 2Kg before being boned and some of the fat removed. The recipe is based on that weight. The fat pieces can be rendered down and used for roast vegetables.</span></p><p><span style="font-family: verdana;"><b>Ingredients:</b></span></p><p style="text-align: left;"></p><ul style="text-align: left;"><li><span style="font-family: verdana;">2kg Lamb/Mutton Shoulder - bones and rolled and some fat removed</span></li></ul><span style="font-family: verdana;"><b>Marinade items:</b></span><br /><ul style="text-align: left;"><li><span style="font-family: verdana;">6 cloves of garlic - peeled and crushed</span></li><li><span style="font-family: verdana;">zest of one lemon and it's juice</span></li><li><span style="font-family: verdana;">2 tbsp of red wine vinegar</span></li><li><span style="font-family: verdana;">2 tbsp of soft brown sugar</span></li><li><span style="font-family: verdana;">1 tsp of salt</span></li><li><span style="font-family: verdana;">ground black pepper to taste</span></li><li><span style="font-family: verdana;">Sprigs of rosemary (wedged under the string used to roll the meat)</span></li></ul><div><span style="font-family: verdana;">Put the lamb in a zip seal type bag together with the pre mixed marinade and if possible, leave in the fridge overnight or longer - turning and mixing every now and then. Once out of the fridge, roll the joint and tie with string. I retain the crushed cloves of garlic and put inside the meat before being tied up.</span></div><div><span style="font-family: verdana;"><br /></span></div><div><span style="font-family: verdana;">Set the oven to 200 degC (180 degC fan) and cook under well sealed foil. I tend to rest the joint on onion slices - this then enhances any gravy that I make from the juices.</span></div><div><span style="font-family: verdana;">Roast for approx 2 to 2.25 hours and then remove the foil and brown up for a further 1/2 hour.</span></div><div><span style="font-family: verdana;">Remove from the pan and rest, covered with the foil and a cloth on top of the foil. You can then pour off any further fat (keep) and leave the juices in the pan to be used for the gravy. I tend to add stock and cook it down and maybe add a little redcurrant jelly.</span></div><div><span style="font-family: verdana;">Serve with your favourite roast veg etc.</span></div><p></p><p><br /></p>Matt Harringtonhttp://www.blogger.com/profile/09594674649094622856noreply@blogger.com0tag:blogger.com,1999:blog-4127844130857728090.post-50602427949454405172023-08-18T16:16:00.002+01:002023-08-18T16:20:40.018+01:00Mirabelle Plum Jam<p><span style="font-family: verdana;"> We are very lucky to have a Mirabelle plum tree in our garden and the jam from the fruit is by far the best plum jam I know. </span></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiJr0zU7_kQDhkg_FOdl2C0W2m_TbSORN8iv3_A_jKorGqh_lrmXMiFz3xgDo1qW8Yw-BvGcqr8pwV7jSl9duDBMhkvquO2UvGZ471tKZdxgiWOTV47L6m9loizfUu8Az8QtoY7MwbWHKiRtA2VgT_wegDZy7XRZSHP0GJbUVEBOl7rA8SlhDSUS4dSJXA/s3264/mirabelle%20plum%20jam.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span style="font-family: verdana;"><img border="0" data-original-height="3264" data-original-width="2448" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiJr0zU7_kQDhkg_FOdl2C0W2m_TbSORN8iv3_A_jKorGqh_lrmXMiFz3xgDo1qW8Yw-BvGcqr8pwV7jSl9duDBMhkvquO2UvGZ471tKZdxgiWOTV47L6m9loizfUu8Az8QtoY7MwbWHKiRtA2VgT_wegDZy7XRZSHP0GJbUVEBOl7rA8SlhDSUS4dSJXA/s320/mirabelle%20plum%20jam.jpg" width="240" /></span></a></div><span style="font-family: verdana;"><br /></span><p><span style="font-family: verdana;"><br /></span></p><p><span style="font-family: verdana;"><b>Ingredients</b> (makes about 10 jars of jam)</span></p><p></p><ul style="text-align: left;"><li><span style="font-family: verdana;">200ml water</span></li><li><span style="font-family: verdana;">2kgs of whole Mirabelle plums - then de-stoned</span></li><li><span style="font-family: verdana;">1.6kgs sugar</span></li><li><span style="font-family: verdana;">2 Tbsp of lemon juice</span></li></ul><p></p><p><span style="font-family: verdana;">Simmer the water and fruit until soft (ish) - this should only take a few minutes. Add the sugar and lemon juice and stir until completely dissolved. As the jam starts to bubble, a foam appears on the surface (as per the photo). I remove this with a spoon during the process. Get the jam on a rolling boil for around 20 mins, stirring occasionally, until the temp is around 103-104 degC or until a bit of jam wrinkles on a cold plate.</span></p><p><span style="font-family: verdana;">Put the cooked jam into sterilised jars, seal and allow to cool down.</span></p><p><span style="font-family: verdana;">My favourite partner for this jam is a croissant - enjoy!</span></p>Matt Harringtonhttp://www.blogger.com/profile/09594674649094622856noreply@blogger.com0tag:blogger.com,1999:blog-4127844130857728090.post-48521623083811822002023-07-11T10:02:00.000+01:002023-07-11T10:02:59.048+01:00Raspberry and Redcurrant Jam<p> <span style="font-family: verdana;">We look like there will be quite a bumper crop of raspberries this year from the garden and so we need to make space in the freezer. Thus some of last years raspberries are being used for this jam and of course, the last of this years redcurrants! The result is a slightly sharper jam that is not too sweet and is one of the best I have ever tasted.</span></p><p><b><span style="font-family: verdana;">Ingredients:</span></b></p><p></p><ul style="text-align: left;"><li><span style="font-family: verdana;">200g of Redcurrants</span></li><li><span style="font-family: verdana;">1.15 litres of water</span></li><li><span style="font-family: verdana;">1.8kgs of Raspberries</span></li><li><span style="font-family: verdana;">2.25kg of sugar</span></li><li><span style="font-family: verdana;">(makes about 3.25kg of jam)</span></li></ul><p></p><p><span style="font-family: verdana;"><br /></span></p><p><span style="font-family: verdana;">In a suitable pan, add the redcurrants and set over a low heat. Once the juice starts to flow, add the water and bring to the boil. stir and simmer for about 15mins. Strain the contents of the pan and squeeze the redcurrants through a muslin bag. Discard the pulp left behind. The total volume of the juice should be 900ml - top up with water if less or boil for longer to reduce.</span></p><p><span style="font-family: verdana;">Add the juice back into the pan together with the raspberries and simmer for 10mins. Add the sugar and stir until all the sugar has dissolved.</span></p><p><span style="font-family: verdana;">Boil the mixture for about 15 mins until the temperature is 104-105 degC. (a thermometer or cold plate test will do!)</span></p><p><span style="font-family: verdana;">Remove from the heat and skim the surface for any 'scum'. Transfer to sterilised jars, seal and label!</span></p><p><span style="font-family: verdana;">You will not be dissappointed!</span></p><p><br /></p>Matt Harringtonhttp://www.blogger.com/profile/09594674649094622856noreply@blogger.com0tag:blogger.com,1999:blog-4127844130857728090.post-82678579675224220462023-07-11T09:39:00.004+01:002023-07-11T10:03:24.593+01:00 Redcurrant & Mint Jelly<p><span style="font-family: verdana;">The redcurrants are now over but I did manage to save mine from hungry birds using netting. Out new bush seems to be growing well. I used a garden mint from our garden but unsure of the variety.</span></p><p><span style="font-family: verdana;">This recipe combines mint and redcurrant and is delicious.</span></p><p><span style="font-family: verdana;"><b>Ingredients:</b></span></p><p></p><ul style="text-align: left;"><li><span style="font-family: verdana;">500g of redcurrants</span></li><li><span style="font-family: verdana;">sprig of mint</span></li><li><span style="font-family: verdana;">500g of sugar</span></li><li><span style="font-family: verdana;">juice of half a lemon</span></li><li><span style="font-family: verdana;">10 mint leaves finely chopped</span></li><li><span style="font-family: verdana;">500ml of water</span></li></ul><p></p><p><span style="font-family: verdana;">After you have washed the redcurrants and mint, put the currants, sprig of mint and water into a suitable pan and boil. </span></p><p><span style="font-family: verdana;">Simmer and press the fruit in the pan to help the fruit to break up.</span></p><p><span style="font-family: verdana;">Cool and then strain the mix through a muslin bag over a bowl overnight but do not squeeze the bag.</span></p><p><span style="font-family: verdana;">Put the strained liquid, sugar and lemon juice into a pan and gentle cook until all the sugar has been dissolved.</span></p><p><span style="font-family: verdana;">Rapid boil the mixture for approx. 15 mins until the mixture reaches the setting point (104-105 degC). I use a thermometer but a cold plate test can also be used.</span></p><p><span style="font-family: verdana;">Remove from the heat and stir in the chopped mint.</span></p><p><span style="font-family: verdana;">Pour into sterilised jars and seal.</span></p><p><span style="font-family: verdana;">This jelly is, obviously, great with lamb! Enjoy.</span></p><p><span style="font-family: verdana;"> </span></p><p><br /></p>Matt Harringtonhttp://www.blogger.com/profile/09594674649094622856noreply@blogger.com0tag:blogger.com,1999:blog-4127844130857728090.post-59867988545398528602023-06-21T09:09:00.002+01:002023-07-11T09:41:36.521+01:00Gin - What more can I say?!<p> My cousin Anna, gave me this bottle of gin - It amused me no end! The bottle will definitely be kept...</p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgqBWKVLR9xQwHW_9tpfq7akYnKkjOgWObavJyjGUG4OmLTnwIwW1WVdqe0YXJ_7YT4Eb2ASumK4u1d3-N99JmKrKsddN1uR0j30PFNQ_9yJeIFnUYCIJLrEfbp0JAX8T6YstIKSqqbdf3rrID741x0KOFphDYeme1k-DJKkRHTqTKcwQYoulDl5NpDZHQ/s3264/maisonmattmoo%20gin.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="3264" data-original-width="2448" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgqBWKVLR9xQwHW_9tpfq7akYnKkjOgWObavJyjGUG4OmLTnwIwW1WVdqe0YXJ_7YT4Eb2ASumK4u1d3-N99JmKrKsddN1uR0j30PFNQ_9yJeIFnUYCIJLrEfbp0JAX8T6YstIKSqqbdf3rrID741x0KOFphDYeme1k-DJKkRHTqTKcwQYoulDl5NpDZHQ/s320/maisonmattmoo%20gin.jpg" width="240" /></a></div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: left;"><br /></div><div class="separator" style="clear: both; text-align: left;">Now, where is the tonic....</div><br /><p><br /></p>Matt Harringtonhttp://www.blogger.com/profile/09594674649094622856noreply@blogger.com0tag:blogger.com,1999:blog-4127844130857728090.post-84075824385766487862023-01-02T10:41:00.002+00:002023-07-11T09:42:04.681+01:00Leek & Potato Pie<p><span style="font-family: verdana;">Of course, I always think of a pie that is encased in pastry but this is like a Cottage or Shepherds pie.....</span></p><p><span style="font-family: verdana;"><br /></span></p><p></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjSkXbpSCvbLuN7sk-_HuMsATcGdW5t4UIMcZ6NHRZI9bxm15BFYzewPfurGWjWzA3WtFqpoP73kx30PECOLeidLFqLNPGZzUMcGd-vJs_h-Z_aowlag9h2SVZrL_rZSB7Ux50xiVLVBuvs06tLeHkT2LryEYL-t60I3nSGTRfIMep06O7ZT9MGO_IB/s3264/leekandpotato.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="2448" data-original-width="3264" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjSkXbpSCvbLuN7sk-_HuMsATcGdW5t4UIMcZ6NHRZI9bxm15BFYzewPfurGWjWzA3WtFqpoP73kx30PECOLeidLFqLNPGZzUMcGd-vJs_h-Z_aowlag9h2SVZrL_rZSB7Ux50xiVLVBuvs06tLeHkT2LryEYL-t60I3nSGTRfIMep06O7ZT9MGO_IB/s320/leekandpotato.jpg" width="320" /></a></div><div class="separator" style="clear: both; text-align: center;"><br /></div><p></p><p></p><ul style="text-align: left;"><li><span style="font-family: verdana;">Ingredients (can be varied as required):</span></li><li><span style="font-family: verdana;">3-4 Small leeks</span></li><li><span style="font-family: verdana;">4-5 white potatoes quartered.</span></li><li><span style="font-family: verdana;">milk</span></li><li><span style="font-family: verdana;">grated nutmeg</span></li><li><span style="font-family: verdana;">butter</span></li><li><span style="font-family: verdana;">cheddar cheese - grated (Somerset crunch is an excellent choice!)</span></li><li><span style="font-family: verdana;">salted water</span></li><li><span style="font-family: verdana;">1 tsp of plain flour </span></li></ul><p></p><p><span style="font-family: verdana;"><br /></span></p><p><span style="font-family: verdana;">Simmer the leeks in a little water with a pinch of salt until soft. Do the same for the potatoes - they need to be soft enough so you can make the mash. Drain the leeks reserving some of the liquid for the white sauce. Reserve 3 or 4 of the cooked potato quarters.</span></p><p><span style="font-family: verdana;">To make the sauce, add the flour to the half a cup of cold milk and mix in a saucepan. Then add some of the leek water and more milk and heat to make the white sauce. Season with salt and pepper and some nutmeg and simmer until the sauce thickens.</span></p><p><span style="font-family: verdana;">Take the reserved potatoes and slice and put into a suitable casserole or pie dish together with the leeks. Add the white sauce and mix together in the dish.</span></p><p><span style="font-family: verdana;">Make mash with the rest of the potatoes, butter and a little milk. Mix well and add the grated cheese. Spread this mixture on top of the leeks.</span></p><p><span style="font-family: verdana;">Cook at about 160degC for 30/40 mins until the mash has browned a little.</span></p><p><span style="font-family: verdana;">Enjoy!</span></p><p><span style="font-family: verdana;"><br /></span></p>Matt Harringtonhttp://www.blogger.com/profile/09594674649094622856noreply@blogger.com0tag:blogger.com,1999:blog-4127844130857728090.post-51521589417584253632022-09-08T17:09:00.001+01:002023-07-11T09:42:20.409+01:00Chicken Pasta Bake<p><span style="font-family: verdana;">This is a relatively simple dish to cook but is very good!</span></p><p><br /></p><p><span style="font-family: verdana;">Ingredients:</span></p><p></p><ul style="text-align: left;"><li><span style="font-family: verdana;">110g of Smoked Pancetta Lardons</span></li><li><span style="font-family: verdana;">300g of Macaroni</span></li><li><span style="font-family: verdana;">2 large chicken breasts (chopped into pieces)</span></li><li><span style="font-family: verdana;">500ml of chicken stock</span></li><li><span style="font-family: verdana;">1 x tbsp of white wine vinegar</span></li><li><span style="font-family: verdana;">320g of frozen peas</span></li><li><span style="font-family: verdana;">2 little gem lettuce</span></li><li><span style="font-family: verdana;">50g of grated parmesan cheese (more for serving)</span></li><li><span style="font-family: verdana;">4 x tbsp of creme fraiche</span></li><li><span style="font-family: verdana;">15g of chopped chives</span></li></ul><p></p><p><span style="font-family: verdana;"><br /></span></p><p><span style="font-family: verdana;">In an oven proof deep pan (that has a tight fitting lid) fry the lardons until cooked and almost crispy.</span></p><p><span style="font-family: verdana;">Then stir in the pasta, the chicken stock and some extra hot water (say 200ml) and bring to the boil. The pasta must be covered by the stock/water.</span></p><p><span style="font-family: verdana;">Fit the lid (use foil is necessary) and place in a hot oven (200 deg C) for 30 mins. Reduce to 180 degC for fan ovens)</span></p><p><span style="font-family: verdana;">Remove from the oven and add the vinegar, peas and quartered lettuce (wedges) and cooked uncovered for 5 to 8 mins but don't burn the lettuce.</span></p><p><span style="font-family: verdana;">Remove from the oven and add the cheese, creme fraiche and most of the chives amd season with salt and pepper to taste. Serve by adding more cheese and some pepper.</span></p>Matt Harringtonhttp://www.blogger.com/profile/09594674649094622856noreply@blogger.com0tag:blogger.com,1999:blog-4127844130857728090.post-46741742408835427032021-05-31T10:51:00.003+01:002021-05-31T10:53:08.683+01:00Crab Linguini<p><span style="font-family: verdana;">A simple and tasty meal for 2. You can make this as spicy as you want but don't add too much chilli as you will lose the flavour of the crab.</span></p><p><span style="font-family: verdana;"><b>Ingredients:</b></span></p><p></p><ul style="text-align: left;"><li><span style="font-family: verdana;">1 off shallot (banana type) - finely sliced</span></li><li><span style="font-family: verdana;">2 Cloves of garlic - finely sliced</span></li><li><span style="font-family: verdana;">3 red chillies (mild - de-seeded) and finely sliced</span></li><li><span style="font-family: verdana;">6 cherry tomatoes (quartered) </span></li><li><span style="font-family: verdana;">8 pieces of sun blushed tomato -chopped </span></li><li><span style="font-family: verdana;">large knob of butter</span></li><li><span style="font-family: verdana;">1 pack of white crab meat</span></li><li><span style="font-family: verdana;">Handful of chopped parsley</span></li><li><span style="font-family: verdana;">pinch of sugar</span></li><li><span style="font-family: verdana;">salt and pepper to taste.</span></li><li><span style="font-family: verdana;">linguini or spaghetti for 2 people </span></li><li><span style="font-family: verdana;">splash of olive oil</span></li></ul><div><span style="font-family: verdana;"><br /></span></div><div><span style="font-family: verdana;">This is an easy and quick recipe. Just fry on a low heat the shallot, garlic and chillies until soft, using the butter. Put the pasta on to boil in salted water and remove when tender, drain and then add a splash of olive oil and stir (stops the pasta sticking together). Add the tomatoes to the shallot mixture and fry for a little while longer. Then add the remaining ingredients and mix together well. At this point add salt, pepper and sugar if required and then toss with the spaghetti. Serve with some sourdough bread and enjoy.</span></div><p></p><p><span style="font-family: verdana;"><br /></span></p>Matt Harringtonhttp://www.blogger.com/profile/09594674649094622856noreply@blogger.com0tag:blogger.com,1999:blog-4127844130857728090.post-40758768565967456662021-03-07T16:59:00.000+00:002021-05-31T10:53:39.699+01:00Shallot Onions in Butter & Balsamic Vinegar<p> <span style="font-family: verdana;">So simple and yet a great accompaniment to cold meats and salad.</span></p><p><span style="font-family: verdana;">(Serves 2)</span></p><ul style="text-align: left;"><li><span style="background-color: white; color: #454545; font-size: 16.7431px;"><span style="font-family: verdana;">4 or 5 banana type shallots</span></span></li><li><span style="background-color: white; color: #454545; font-size: 16.7431px;"><span style="font-family: verdana;">30g butter</span></span></li><li><span style="background-color: white; color: #454545; font-size: 16.7431px;"><span style="font-family: verdana;">1 tablespoons honey</span></span></li><li><span style="background-color: white; color: #454545; font-size: 16.7431px;"><span style="font-family: verdana;">salt and pepper, to taste</span></span></li><li><span style="background-color: white; color: #454545; font-size: 16.7431px;"><span style="font-family: verdana;">3 pr 4 tablespoons balsamic vinegar</span></span></li></ul><div><span style="color: #454545; font-family: verdana;"><span style="font-size: 16.7431px;">slice the shallots in half (unpeeled) and then trim and skin the onion so that it remains intact and does not separate when cooking. Gently fry in the butter until browned and soft. Then add the honey and balsamic vinegar and cook until you have a thick rich sauce. Season if required.</span></span></div><div><span style="color: #454545; font-family: verdana;"><span style="font-size: 16.7431px;"><br /></span></span></div><div><span style="color: #454545; font-family: verdana;"><span style="font-size: 16.7431px;">I like to serve with cold ham, really fresh salad and brown bread - to mop up all of the lovely sauce! The balsamic mixture also works to 'dress' the salad.</span></span></div><p><span style="font-family: verdana;"> </span></p>Matt Harringtonhttp://www.blogger.com/profile/09594674649094622856noreply@blogger.com0tag:blogger.com,1999:blog-4127844130857728090.post-33622800891590417232020-09-28T12:29:00.003+01:002020-09-28T14:31:08.777+01:00Tomato Soup - 1 (Thermomix recipe)<p><span style="font-family: verdana;"></span></p><div class="separator" style="clear: both; text-align: center;"><span style="font-family: verdana;"><a href="https://1.bp.blogspot.com/-1KiegDdDP7M/X3HJGpEP_DI/AAAAAAAASwU/hqPMwSkiT3gn_W2vOY67LEkYIdjPlOLfQCLcBGAsYHQ/s2048/tomato%2Bsoup.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="2048" data-original-width="1957" height="320" src="https://1.bp.blogspot.com/-1KiegDdDP7M/X3HJGpEP_DI/AAAAAAAASwU/hqPMwSkiT3gn_W2vOY67LEkYIdjPlOLfQCLcBGAsYHQ/s320/tomato%2Bsoup.jpg" /></a></span></div><span style="font-family: verdana;"><br />At this time of year (Sept/Aug) we find we have a massive amount of tomatoes in the greenhouse. Apart from tomato sauces for pasta etc, I find a soup a perfect solution for excess tomatoes.</span><p></p><p><span style="font-family: verdana;"><b>Ingredients:</b></span></p><p></p><ul style="text-align: left;"><li><span style="font-family: verdana;">500 gms of peeled and deseeded ripe tomatoes (fresh) (cores removed)</span></li><li><span style="font-family: verdana;">1/2 red/brown onion - peeled and roughly chopped</span></li><li><span style="font-family: verdana;">1/2 small carrot - peeled and roughly chopped</span></li><li><span style="font-family: verdana;">1/2 stick of celery- cut into large pieces</span></li><li><span style="font-family: verdana;">1 tbsp of olive oil</span></li><li><span style="font-family: verdana;">1 tbsp of double concentrated tomato puree</span></li><li><span style="font-family: verdana;">1 tsp of sugar (or 2 if tomatoes are not that sweet)</span></li><li><span style="font-family: verdana;">1/2 tsp of salt</span></li><li><span style="font-family: verdana;">1/4 tsp fresh gound black pepper</span></li><li><span style="font-family: verdana;">1 tsp of vegetable bouillon stock (powdered)</span></li></ul><p></p><p><span style="font-family: verdana;"><br /></span></p><p><span style="font-family: verdana;">Into the Thermomix, running speed 8, drop carrot, onion and celery - 10 secs. Add olive oil and cook speed 1 for 3 mins, 100 deg C. </span><span style="font-family: verdana;">Add tomato puree, tomatoes, sugar, salt and pepper and cook speed 3, 100 deg C for 10 mins.</span></p><p><span style="font-family: verdana;">I find the fresh tomatoes have plenty of water in them and so I suggest adding the powdered bouillon direct to the mixture.</span></p><p><span style="font-family: verdana;">Check the level of salt and sugar and add as required and then b</span><span style="font-family: verdana;">litz the whole lot, speed 10 for 30 seconds.</span></p><p><span style="font-family: verdana;">Of course, there is no need to use a Thermomix - its just easier and quicker. </span><span style="font-family: verdana;">You can do all of this in a pan and use a blender when cooked.</span></p><p><span style="font-family: verdana;">Serve with warm, buttered crusty bread......</span></p>Matt Harringtonhttp://www.blogger.com/profile/09594674649094622856noreply@blogger.com0tag:blogger.com,1999:blog-4127844130857728090.post-87866644177518545222020-09-14T16:03:00.001+01:002020-09-14T16:04:26.546+01:00Tomato Chutney<p><span style="font-family: verdana;"> Quite often I have chutneys that are far too rich and dark and really take too much flavour away from cheese - my favourite 'goto' snack. This recipe hits the spot exactly!</span></p><div class="separator" style="clear: both; text-align: center;"><a href="https://1.bp.blogspot.com/-mT8B2C3eUeM/X1-D3cNtzJI/AAAAAAAASvs/9Y3uMrgGTpoKAnnnNXFYTW1nMKNekj_DQCLcBGAsYHQ/s2048/chutney.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span style="font-family: verdana;"><img border="0" data-original-height="1536" data-original-width="2048" src="https://1.bp.blogspot.com/-mT8B2C3eUeM/X1-D3cNtzJI/AAAAAAAASvs/9Y3uMrgGTpoKAnnnNXFYTW1nMKNekj_DQCLcBGAsYHQ/s320/chutney.jpg" width="320" /></span></a></div><div class="separator" style="clear: both; text-align: center;"><span style="font-family: verdana;"><br /></span></div><div class="separator" style="clear: both; text-align: left;"><span style="font-family: verdana;"><b>Ingredients:</b></span></div><div class="separator" style="clear: both; text-align: left;"><ul style="text-align: left;"><li><span style="font-family: verdana;">Large onion (or red onion) - chopped</span></li><li><span style="font-family: verdana;">800gms of tomatoes - chopped</span></li><li><span style="font-family: verdana;">2 off eating apples - peeled, cored and chopped</span></li><li><span style="font-family: verdana;">4 cloves of garlic - crushed</span></li><li><span style="font-family: verdana;">125g of light muscovado sugar</span></li><li><span style="font-family: verdana;">1 tsp of ground ginger</span></li><li><span style="font-family: verdana;">1/2 tsp of ground mixed spice</span></li><li><span style="font-family: verdana;">1/4 tsp of ground cloves</span></li><li><span style="font-family: verdana;">250ml of cider vinegar</span></li></ul></div><div class="separator" style="clear: both; text-align: left;"><span style="font-family: verdana;"><br /></span></div><div class="separator" style="clear: both; text-align: left;"><span style="font-family: verdana;">In a pan put all of the ingredients in and stir well. Heat gently and bring to the boil and and simmer well for 1.5 to 2 hours, stirring occasionally. When the mixture reaches a thick stage (moist but not wet), spoon into sterlised jars and seal. Allow to cool. </span></div><div class="separator" style="clear: both; text-align: left;"><span style="font-family: verdana;">The chutney is best left for a week or so but if you can't wait......</span></div><div class="separator" style="clear: both; text-align: left;"><span style="font-family: verdana;"><br /></span></div><div class="separator" style="clear: both; text-align: left;"><span style="font-family: verdana;">Serve with crunchy cheddar and a crusty loaf.</span></div><div class="separator" style="clear: both; text-align: left;"><span style="font-family: verdana;"><br /></span></div><span style="font-family: verdana;"><br /></span><p><br /></p>Matt Harringtonhttp://www.blogger.com/profile/09594674649094622856noreply@blogger.com0tag:blogger.com,1999:blog-4127844130857728090.post-86889472037217087892020-08-28T15:28:00.000+01:002020-08-28T15:28:03.013+01:00Bruschetta<p> <span style="font-family: verdana;">Simplicity is the order of the day.....</span></p><p><span style="font-family: verdana;"><b>Ingredients:</b></span></p><p></p><ul style="text-align: left;"><li><span style="font-family: verdana;">8 ripe tomatoes - deseeded and diced</span></li><li><span style="font-family: verdana;">10 basil leaves finely chopped</span></li><li><span style="font-family: verdana;">3 cloves of garlic - crushed</span></li><li><span style="font-family: verdana;">1/2 small onion - finely chopped</span></li><li><span style="font-family: verdana;">1 tbsp of basamic vinegar (you can add more!)</span></li><li><span style="font-family: verdana;">salt and pepper to taste (and a little sugar if the tomatoes are not sweet)</span></li><li><span style="font-family: verdana;">4 tbsp of good quality extra virgin olive oil</span></li><li><span style="font-family: verdana;">Crusty loaf cust into thick slices</span></li></ul><div><div class="separator" style="clear: both; text-align: center;"><a href="https://1.bp.blogspot.com/-cXld7ANiayg/X0kUKNf0sbI/AAAAAAAASug/BT0_DbMyHFYF6AYzFlql4wqRKQxSXNMLwCLcBGAsYHQ/s1440/bruschetta%2B%2528Large%2529.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1440" data-original-width="1080" height="640" src="https://1.bp.blogspot.com/-cXld7ANiayg/X0kUKNf0sbI/AAAAAAAASug/BT0_DbMyHFYF6AYzFlql4wqRKQxSXNMLwCLcBGAsYHQ/s640/bruschetta%2B%2528Large%2529.jpg" /></a></div><br /><span style="font-family: verdana;"><br /></span></div><p></p><p><span style="font-family: verdana;"><br /></span></p><p><span style="font-family: verdana;">Mix the ingredients together and leave in the fridge for an hour or so to marinate but remove 30 mins before serving.</span></p><p><span style="font-family: verdana;">Toast the bread on both sides until golden then spead the mixture generously onto the toast and serve.</span></p><p><span style="font-family: verdana;">This together with a glass of wine in front of the TV - simplicity at its best.</span></p><p><br /></p>Matt Harringtonhttp://www.blogger.com/profile/09594674649094622856noreply@blogger.com0tag:blogger.com,1999:blog-4127844130857728090.post-44798184875040381072020-08-26T09:25:00.001+01:002020-08-28T15:14:47.154+01:00Kedgeree<p> <span style="font-family: verdana;">A firm favourite in our house! I tend to serve with Mango Chutney as a condiment....</span></p><p><span style="font-family: verdana;"><b>Ingredients (serves 2/3 ish):</b></span></p><p></p><ul style="text-align: left;"><li><span style="font-family: verdana;">220g of smoked haddock</span></li><li><span style="font-family: verdana;">1 cup of long grain rice (I use basmati as I have a sack of it!!)</span></li><li><span style="font-family: verdana;">15ml of lemon juice</span></li><li><span style="font-family: verdana;">75ml of single cream</span></li><li><span style="font-family: verdana;">pinch of grated nutmeg</span></li><li><span style="font-family: verdana;">pinch of cayenne pepper</span></li><li><span style="font-family: verdana;">2 hard bolied eggs cut into wedges</span></li><li><span style="font-family: verdana;">25g of diced butter</span></li><li><span style="font-family: verdana;">fresh parsley</span></li><li><span style="font-family: verdana;">salt & pepper</span></li></ul><p></p><p><span style="font-family: verdana;">Place the haddock in a frying pan and cover with water and then poach for about 10 mins. Remove from the pan and remove the skin and any bones. Reserve the liquid for the rice as below.</span></p><p><span style="font-family: verdana;">The volume of rice needs to have double the quantity of cooking liquid. If there is not enough, then top up with water. Bring this all to the boil and simmer for about 15mins. Preheat the oven to 180degC.</span></p><p><span style="font-family: verdana;">Remove the rice when tender and stir in the lemon juice, cream, flaked fish, nutmeg and cayenne pepper. Stir in the eggs with care and then transfer the whole mixture into a buttered baking dish and dot the top with the butter as well. Bake for about 25mins.</span></p><p><span style="font-family: verdana;">Serve with a little chopped parsley, check the seasoning and add Mango Chutney to the side if you fancy it! As the fish is salty, check first before adding any salt. For a richer dish, the rice quantities can be reduced and the haddock and cream can be increased.</span></p><p><span style="font-family: verdana;">Enjoy....</span></p><p><span style="font-family: verdana;"><br /></span></p>Matt Harringtonhttp://www.blogger.com/profile/09594674649094622856noreply@blogger.com0tag:blogger.com,1999:blog-4127844130857728090.post-80309615852893537602020-07-19T09:57:00.001+01:002020-07-19T09:59:24.063+01:00Leek & Spring Onion Gratin<span style="font-family: verdana;">This recipe came about because of the veg we were growing on our vegetable patch. Very enjoyable and perfect with a piece of fish.</span><br />
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<span style="font-family: verdana;">Ingredients:</span></div>
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<li><span style="font-family: verdana;">1/2 red onion</span></li>
<li><span style="font-family: verdana;">1 shallot onion</span></li>
<li><span style="font-family: verdana;">3 or 4 spring onions</span></li>
<li><span style="font-family: verdana;">1 clove of garlic</span></li>
<li><span style="font-family: verdana;">2 smallish leeks</span></li>
<li><span style="font-family: verdana;">50gms of butter</span></li>
<li><span style="font-family: verdana;">2 tbsp of double cream or creme fraiche</span></li>
<li><span style="font-family: verdana;">salt & pepper</span></li>
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<span style="font-family: verdana;"><br /></span></div>
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<li><span style="font-family: verdana;">Topping:</span></li>
<li><span style="font-family: verdana;">22gms of shaved parmesan</span></li>
<li><span style="font-family: verdana;">1/4 cup of breadcrumbs</span></li>
<li><span style="font-family: verdana;">(drizzle with olice oil before putting into oven)</span></li>
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<span style="font-family: verdana;">Pre-heat an oven to 200deg C</span></div>
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<span style="font-family: verdana;">Slice the leeks and onions and then fry them in the butter until soft. Take off the heat and add some pepper.</span></div>
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<span style="font-family: verdana;">Place in an oven proof dish and add the cream or creme fraiche and stir well. </span></div>
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<span style="font-family: verdana;">Cover with the topping and olive oil</span></div>
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<span style="font-family: verdana;">Bake for about 15 mins or so until golden on the top. Youcan add a little salt during cooking but remember that the parmesan can be a little salty.</span></div>
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<span style="font-family: verdana;">Serve wih a piece of grilled salmon or fish of your choice.</span></div>
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Matt Harringtonhttp://www.blogger.com/profile/09594674649094622856noreply@blogger.com0tag:blogger.com,1999:blog-4127844130857728090.post-64217367665609775182020-06-25T15:45:00.001+01:002020-06-25T15:45:30.710+01:00BBQ Lamb - Chimichurri style<font face="verdana">This recipe was given to me by a friend - Jan of Not Just Canapes - <a href="https://uk.linkedin.com/in/jan-ghosh-5760b236">https://uk.linkedin.com/in/jan-ghosh-5760b236</a></font><div><font face="verdana"><br /></font></div><div><font face="verdana">I will say no more than it is fabulous and VERY moreish.</font></div><div><font face="verdana"><br /></font></div><div><div class="separator" style="clear: both; text-align: center;"><br /></div><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://1.bp.blogspot.com/-09lTmQB6gsY/XvS3lEKspVI/AAAAAAAASn8/WsItBLja-8shy3kKxl-0nMZd-uogyr0ggCK4BGAsYHg/s4128/chimi1.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="4128" data-original-width="3096" height="320" src="https://1.bp.blogspot.com/-09lTmQB6gsY/XvS3lEKspVI/AAAAAAAASn8/WsItBLja-8shy3kKxl-0nMZd-uogyr0ggCK4BGAsYHg/s320/chimi1.jpg" /></a><img border="0" data-original-height="4128" data-original-width="3096" height="320" src="https://1.bp.blogspot.com/-ZPbYw8c1gBE/XvS4D8pRXqI/AAAAAAAASok/uRoimBBughc-raNDyRVkumYf8RRhQIskQCK4BGAsYHg/s320/chimi2.jpg" style="text-align: left;" /></div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;"><img border="0" data-original-height="4128" data-original-width="3096" height="320" src="https://1.bp.blogspot.com/-HMNGBnoaCmA/XvS3lYj5yTI/AAAAAAAASoA/eksH4eeAMWIqtyn30j45nzBW2enpiJqWwCK4BGAsYHg/s320/chimi3.jpg" style="text-align: left;" /></div><div class="separator" style="clear: both; text-align: center;"><br /></div><br /><div class="separator" style="clear: both; text-align: center;"><br /></div><font face="verdana"><br /></font></div><div><font face="verdana"><br /></font></div><div><b><font face="verdana">Ingredients:</font></b></div><div><font face="verdana"><br /></font></div><div><div><ul style="text-align: left;"><li><font face="verdana">1.5kg of Lamb shoulder - de-boned and cut into large pieces</font></li><li><font face="verdana">20g flat leaf parsley, leaves and stalks</font></li><li><font face="verdana">30g mint, leaves and stalks</font></li><li><font face="verdana">30g coriander, leaves and stalks</font></li><li><font face="verdana">4 garlic cloves, peeled</font></li><li><font face="verdana">15g fresh ginger, peeled and sliced</font></li><li><font face="verdana">3 chillies, seeded</font></li><li><font face="verdana">½ tsp salt</font></li><li><font face="verdana">50ml lemon juice</font></li><li><font face="verdana">60ml soy sauce</font></li><li><font face="verdana">120ml sunflower oil</font></li><li><font face="verdana">3 tbsp honey</font></li><li><font face="verdana">2 tbsp red wine vinegar</font></li><li><font face="verdana">4 tbsp water </font></li></ul></div><div><font face="verdana"><br /></font></div><div><font face="verdana"><br /></font></div><div><font face="verdana">Just whizz all these ingredients together (except the lamb!!) and use some to marinade the lamb and heat the rest as a sauce. </font></div></div><div><font face="verdana">Marinate the lamb for an hour or so and then cook the pieces on the BBQ to your preferred level of cooking. Serve with the sauce (warmed or not) and devour!</font></div><div><font face="verdana">You can use lamb rum, lamb leg or whatever is to hand....</font></div><div><font face="verdana"><br /></font></div><div><font face="verdana"><br /></font></div>Matt Harringtonhttp://www.blogger.com/profile/09594674649094622856noreply@blogger.com0tag:blogger.com,1999:blog-4127844130857728090.post-11229166468600121202020-06-23T16:38:00.001+01:002020-06-23T16:38:12.038+01:00Thai Style Pork Spare Ribs<font face="verdana"><b>Rib Stock:</b><br />
<br /></font><ul><li><font face="verdana">10 meaty ribs (or so) - cut individually</font></li>
<li><font face="verdana">1 stalk of lemongrass - chopped finely</font></li>
<li><font face="verdana">4 kaffir lime leaves</font></li>
<li><font face="verdana">3 10mm slices of galangal root</font></li>
<li><font face="verdana">2 litres of water</font></li></ul><font face="verdana">
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Simmer in this stock mixture for 1 hour. Once done, discard the stock.<br />
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<b>Rib Marinade:</b><br /><br />
</font><ul>
<li><font face="verdana">1 stalk of lemongrass</font></li>
<li><font face="verdana">1 small handful of coriander stalks & leaves</font></li>
<li><font face="verdana">2 large gloves of garlic</font></li>
<li><font face="verdana">1/2 tsp of black peppercorns</font></li>
<li><font face="verdana">1/2 tsp of tumeric powder</font></li>
<li><font face="verdana">1/2 cup of light soy sauce</font></li>
<li><font face="verdana">2 tbsp of fish sauce</font></li>
<li><font face="verdana">2 tbsp of Kecap Manis (Dark sweet soy sauce)</font></li></ul><font face="verdana">
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Blitz the mixture with a hand blender. When the ribs are taken out of the stock, arrange in a dish and pur over the marinade. Leave for 30 mins to an hour. I tend to go back and turn the ribs every 10 mins or so<br />
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<b>Dipping Sauce</b>:<br /><br />
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<li><font face="verdana">3 tbsp of fish sauce</font></li>
<li><font face="verdana">3 tbsp of fresh lime juice</font></li>
<li><font face="verdana">25g of palm sugar</font></li>
<li><font face="verdana">1 red birdseye chilli - chopped</font></li>
<li><font face="verdana">2 tsp of toasted rice - search on this blog on how to make this</font></li>
<li><font face="verdana">2 tbsp of coriander leaves - chopped</font></li></ul><font face="verdana">
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Combine all of the ingredients in a bowl and make sure the sugar is dissolved in the mix. Serve with the ribs as a dipping sauce.<br />
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Oven roasting - 200degC for about 10 mins - do not over cook as this will spoil them.<br /><br /></font>
<br />Matt Harringtonhttp://www.blogger.com/profile/09594674649094622856noreply@blogger.com0tag:blogger.com,1999:blog-4127844130857728090.post-43628582125194485862020-06-01T14:10:00.002+01:002020-06-01T14:22:26.339+01:00Korean Spicy Ribs<font face="arial">This recipe is from 'Eat Korean' by Da-Hae West.<br />
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The meat falls off the bone and the ribs are sticky and (not too) sweet!</font></div>
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In fact I would recommend the book for not just this recipe but others that are also fabulous.</font></div>
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<br /><font face="arial"><b>Ingredients:</b></font></div><div><font face="arial"><br />Serves: 6 <br />500g (1lb 2oz) pork spare ribs <br />50g (1¾oz) fresh root ginger, roughly chopped <br />5 whole garlic cloves, peeled <br />125ml (4fl oz) light soy sauce<br />2 spring onions, trimmed and finely chopped, to garnish <br /> <br /><b> Sauce: </b></font></div><div><font face="arial"><br />1 tbsp sesame oil<br />4 tbsp gochujang (Korean red chilli paste) <br />4 tbsp apricot jam <br />1 tbsp regular soy sauce <br />1 tbsp honey <br />1 tbsp roasted sesame seeds <br />1 tbsp white rice vinegar<br />8 garlic cloves, minced <br />5-cm (2-inch) piece of fresh root ginger, peeled and very finely chopped</font><div class="rec-Article_Ingredients" style="background-color: white; background-repeat: no-repeat; box-sizing: border-box; color: #666666;"><ul>
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<span style="font-family: arial, helvetica, sans-serif;">Put the ribs in a large saucepan or stockpot with the ginger, garlic, soy sauce and enough water to cover. Bring to the boil, reduce the heat to a simmer and leave to cook gently for 1½ hours, until the ribs are tender and cooked through.</span></div>
<span style="font-family: arial, helvetica, sans-serif;"><br />Meanwhile, combine all the sauce ingredients in a bowl and mix together well. Line an oven tray with foil (this will make everything a lot easier to wash up later) and preheat the oven to 200°C (400°F), Gas Mark 6.<br />Arrange the cooked ribs on the prepared tray and brush with the sauce to coat evenly. Roast in the oven for 20 minutes, turning and basting the ribs with more sauce halfway through cooking.<br />Remove the tray from the oven and put the grill on to high. Brush the ribs once again with the remaining sauce, then grill for 2–3 minutes until the sauce is sticky and is just beginning to char at the edges. Scatter over the spring onions and serve.</span></div><div><span style="font-family: arial, helvetica, sans-serif;"><br /></span></div><div><span style="font-family: arial, helvetica, sans-serif;">Sorry about the photo - I just could not wait to try them!!</span></div>
Matt Harringtonhttp://www.blogger.com/profile/09594674649094622856noreply@blogger.com0tag:blogger.com,1999:blog-4127844130857728090.post-13475460401776028552020-05-31T13:26:00.002+01:002024-03-04T11:33:19.934+00:00Potato and Meat PieThis is a derivation of my Grandmother's pie (Maud Clarke) and was probably made during wartime as it contained little meat. It is, however, delicious and easy to make....<br />
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<b>Ingredients:</b><br />
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<ul>
<li>Short Crust Pastry (enough to line the top and bottom of a round 20cm baking tin)</li>
<li>4 medium sized potatoes par boiled then chopped</li>
<li>1 Tbsp of oil or lard</li>
<li>half a small onion</li>
<li>handful of mince - it can contain fat!</li>
<li>1 egg - beaten for eggwash</li>
<li>Salt & Pepper to taste.</li>
</ul>
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Fry the mince and onion in the fat until it is all browned off and transfer to a mixing bowl including any juices/oil. Peel the potatoes and then dice into cubes- they must be no bigger than 1cm cubed or even smallr if you can manage it.<br />
Mix the potatoes with the mince mixture and then season with plenty of salt and pepper.<br />
Line the pie tin with pastry and then spoon in the mixture trying to leave as few air pockets as possible. (now you know why you have to chop the potatoes quite small) Top off with pastry and then crimp the edge. Finally, eggwash the top liberally and pierce with a fork to allow any steam to escape.<br />
Bake in a fan over at 180degC (200 conventional) for about 30 mins until golden brown.<br />
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Personally I can never wait to tuck in - just add tomato ketchup on the side!!<br />
<br />Matt Harringtonhttp://www.blogger.com/profile/09594674649094622856noreply@blogger.com0tag:blogger.com,1999:blog-4127844130857728090.post-45860049668852202082020-05-30T10:48:00.004+01:002020-05-31T08:30:44.065+01:00Ox Cheeks (slow cooked)By slow cooking the beef or ox cheek, you end up with super tender meat that almost melts in the mouth. The recipe below will feed 2/3 people. I use a pressure cooker for this recipe but there is no reson you can't use a slow cooker or the oven. The difference is that the pressure cooker takes about 1 hour, the oven takes about 4 hours and a slow cooker on low about 12 hours.....<br />
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Ingredients:<br />
<ul>
<li>2 tbsp light olive oil</li>
<li>750gms of ox cheek - cut up into large sized peices</li>
<li>1 onion - diced</li>
<li>1 celery stick - diced</li>
<li>1 carrot - diced</li>
<li>2 large cloves of garlic - crushed</li>
<li>1 stems of fresh thyme</li>
<li>1 or 2 bay leaves</li>
<li>250ml beef stock</li>
<li>350ml of full bodies red wine</li>
<li>1 tbsp of black treacle</li>
<li>Salt & Pepper</li>
</ul>
Firstly you need to season the meat pieces with salt and pepper and then brown the meat pieces all over in a hot frying pan with 1 tbsp of the olive oil. Ensure you have removed any fat peices from the outside of the meat. Put the seared meat to one side, add the remaining oil to the pan, lower the heat and add the onion and garlic and cook until soft. Then add the celery and carrot and cook for 5 mins.<br />
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Add all of the ingredients to the pressue cooker and cook for 1 hour. (ensure all of the meat is covered by liquid)<br />
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Once cooled down, you can remove all of the meat from the cooking liquor and then strain this off, discarding the solids. (it is possible to liquidise this complete liquor but I prefer a richer sauce).<br />
Return the liquid to the pressure cooker and reduce until you have a thick and sticky sauce. Season to taste. Add the meat back and coat in the sauce. Keep warm until ready to serve.<br />
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Point to note: if you use a stock cube as your source of beef stock, please be careful in the amount of salt you add as the reduction of the sauce could make it become a little salty. I tend to use Knorr Touch of Taste Concentrated liquis stock.<br />
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Serve with vegetables of your choice but horseradish mash is a good place to start!!!Matt Harringtonhttp://www.blogger.com/profile/09594674649094622856noreply@blogger.com0tag:blogger.com,1999:blog-4127844130857728090.post-8687759219129345482020-05-28T17:24:00.002+01:002020-05-28T17:30:42.084+01:00Fabulous FlapjacksFor those with a sweet tooth, there is something a bit morish about these chaps.<br />
Golden syrup is the key ingredient!<br />
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<ul>
<li>250gms rolled porridge oats</li>
<li>125 gms of butter</li>
<li>125gms of soft brown sugar</li>
<li>3 tbsp of golden syrup</li>
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(and for a really different taste, add 50gms of cranberries (dried) - Whitworths do a nice one.<br />
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Melt the butter in a dish in the microwave - 20/30 seconds should do. Then place all of the ingredients in a bowl and mix with a wooden spoon until evenly coated in all that goodness!<br />
Put into a baking pan/tray. I like a thick flapjack so a 20cms square tin works well but if you want it thinner try a larger rectangular tray. Press the mixture down into the pan and if you are adding cranberries try and get them to be below the surface.<br />
Bake in a pre-heated over (180degC Fan or 200degC conventional) for 15 to 20 minutes until golden.<br />
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When you take out of the oven, score the mix with a knife to portion up and then allow to cool. Then remove from the tray and cool further.<br />
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The photo show the pre-cooked ones on the left and the ones on the right are ready to devour!<br />
<br />Matt Harringtonhttp://www.blogger.com/profile/09594674649094622856noreply@blogger.com0tag:blogger.com,1999:blog-4127844130857728090.post-78176277000131365742018-03-06T15:10:00.001+00:002018-03-06T15:12:01.930+00:00Macaroni Cheese<div class="WordSection1">
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<span style="font-family: "verdana" , sans-serif;">(Apologies to the original author - I seem to have lost their name.)<o:p></o:p></span></div>
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<span style="font-family: "verdana" , sans-serif;">Time: 15 minutes for cooking pasta; 25 minutes in the Thermomix; 30-40 minutes baking<o:p></o:p></span></div>
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<span style="font-family: "verdana" , sans-serif;">Yield: 4 generously<o:p></o:p></span></div>
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<span style="font-family: "verdana" , sans-serif;">As reassuring as a goodnight kiss, mac ’n’ cheese is comfort food at its best. It ticks every box in the book: it can be made ahead of time in total or in various stages, it can be made just for two or to feed a crowd, reheats like a dream, it won’t break the bank and everyone likes it. And what’s not to like? This ostensibly humble dish pops up on smart menus all over our most food-obsessed cities. We like it as a main dish but it’s also a classic steakhouse side-order and has even been sighted at Neil Perry’s much-awarded Rockpool restaurants. Our recipe uses three cheeses, giving a beautiful creamy texture to the sauce with no graininess, plus depth of flavour. Once you’ve tried this one it will be a bit like pulling on your favourite jeans; you know it will always be good, whatever the occasion. <o:p></o:p></span></div>
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<span style="font-family: "verdana" , sans-serif;"><o:p></o:p></span></div>
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<span style="font-family: "verdana" , sans-serif;">• 160grams dry macaroni, cooked in boiling salted water until al dente<o:p></o:p></span></div>
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<span style="font-family: "verdana" , sans-serif;">• 40grams each of cheddar, gruyere and parmesan cheeses, cut into pieces<o:p></o:p></span></div>
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<span style="font-family: "verdana" , sans-serif;">• 500grams full-cream milk<o:p></o:p></span></div>
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<span style="font-family: "verdana" , sans-serif;">• ¼ onion, peeled<o:p></o:p></span></div>
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<span style="font-family: "verdana" , sans-serif;">• 1 bay leaf<o:p></o:p></span></div>
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<span style="font-family: "verdana" , sans-serif;">• 2 whole cloves<o:p></o:p></span></div>
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<span style="font-family: "verdana" , sans-serif;">• 50grams salted butter<o:p></o:p></span></div>
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<span style="font-family: "verdana" , sans-serif;">• 50grams plain flour<o:p></o:p></span></div>
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<span style="font-family: "verdana" , sans-serif;">• 1teaspoon Dijon mustard<o:p></o:p></span></div>
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<span style="font-family: "verdana" , sans-serif;">• 1 egg yolk<o:p></o:p></span></div>
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<span style="font-family: "verdana" , sans-serif;">• 1 pinch salt and ground white pepper<o:p></o:p></span></div>
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<span style="font-family: "verdana" , sans-serif;">1. Preheat the oven to 170C fan-forced.<o:p></o:p></span></div>
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<span style="font-family: "verdana" , sans-serif;">2. Place all three cheeses in the mixing bowl and chop 5 seconds/speed 8. Set aside. <o:p></o:p></span></div>
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<span style="font-family: "verdana" , sans-serif;">3. Pour the milk into the mixing bowl and add the onion, bay leaf and cloves. Infuse by heating 5 minutes/60 degrees/reverse/speed 1.<o:p></o:p></span></div>
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<span style="font-family: "verdana" , sans-serif;">4. Pour the milk and flavourings into a jug and allow it to stand and infuse for a further 5 minutes or so.<o:p></o:p></span></div>
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<span style="font-family: "verdana" , sans-serif;">5. Meanwhile, place the butter into the mixing bowl and melt 3 minutes/60 degrees/speed 2.<o:p></o:p></span></div>
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<span style="font-family: "verdana" , sans-serif;">6. Add the flour and cook 4 minutes/Varoma/speed 4. The mixture should be sizzling slightly and look a little sandy; if not cook a minute further. <o:p></o:p></span></div>
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<span style="font-family: "verdana" , sans-serif;">7. Strain the warm milk back in to the mixing bowl then Cook 5 minutes/90 degrees/speed 4. Then cook again 2 minutes/100 degrees/speed 4, the mixture should be boiling at the end of the cooking time.<o:p></o:p></span></div>
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<span style="font-family: "verdana" , sans-serif;">8. Take the lid off and allow the sauce to cool for a few minutes. Then add the grated cheeses, mustard and egg yolk. Mix 30 seconds/speed 4. <o:p></o:p></span></div>
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<span style="font-family: "verdana" , sans-serif;">9. Combine the sauce with the cooked macaroni and turn into a buttered 1-litre shallow ovenproof dish.<o:p></o:p></span></div>
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<span style="font-family: "verdana" , sans-serif;">10. Bake in the centre of the oven at 170C (fan-forced) for 30-40 minutes, the sauce should be bubbling at the sides and the top nicely browned. <o:p></o:p></span></div>
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<span style="font-family: "verdana" , sans-serif;">11. Serve with greens and crusty bread.<o:p></o:p></span></div>
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<span style="font-family: "verdana" , sans-serif;">AND … Your call as to when to boil the macaroni. You can do it while the sauce is in the Thermomix so they’re ready at about the same time but if you cook the pasta first, give it a light coating of butter or oil as soon as it’s drained so it doesn’t form clumps while you’re waiting for the sauce to cook. Or, keep the finished sauce in the fridge for a day or three until you’re ready to boil the pasta and do the bake. <o:p></o:p></span></div>
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<span style="font-family: "verdana" , sans-serif;">I think the recipe is great BUT I wonder is a little more cheese is required. You try it nad tell me what you think<o:p></o:p></span></div>
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Matt Harringtonhttp://www.blogger.com/profile/09594674649094622856noreply@blogger.com0tag:blogger.com,1999:blog-4127844130857728090.post-76447592321237812292018-03-06T14:50:00.001+00:002018-03-06T14:54:48.876+00:00Caesar Salad Dressing<div class="WordSection1">
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<span style="font-family: "verdana" , sans-serif; font-size: medium;">I had to make this when I didn’t realise we had none in the fridge!!<o:p></o:p></span></div>
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<span style="font-family: "verdana" , sans-serif; font-size: medium;">Servings: enough for about 8 salads<o:p></o:p></span></div>
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<span style="font-family: "verdana" , sans-serif; font-size: medium;">Total Time: 12 Minutes<o:p></o:p></span></div>
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<span style="font-family: "verdana" , sans-serif; font-size: medium;">Ingredients:<o:p></o:p></span></div>
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<span style="font-family: "verdana" , sans-serif; font-size: medium;">1 small garlic cloves, minced<o:p></o:p></span></div>
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<span style="font-family: "verdana" , sans-serif; font-size: medium;">1 small anchovy<o:p></o:p></span></div>
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<span style="font-family: "verdana" , sans-serif; font-size: medium;">2 tbs freshly squeezed lemon juice<o:p></o:p></span></div>
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<span style="font-family: "verdana" , sans-serif; font-size: medium;">1 tsp Dijon mustard<o:p></o:p></span></div>
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<span style="font-family: "verdana" , sans-serif; font-size: medium;">1 tsp Worcestershire sauce<o:p></o:p></span></div>
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<span style="font-family: "verdana" , sans-serif; font-size: medium;">1 cup mayonnaise<o:p></o:p></span></div>
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<span style="font-family: "verdana" , sans-serif; font-size: medium;">1/2 cup freshly grated parmesan cheese<o:p></o:p></span></div>
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<span style="font-family: "verdana" , sans-serif; font-size: medium;">Pinch of salt and freshly gound pepper<o:p></o:p></span></div>
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<span style="font-family: "verdana" , sans-serif; font-size: medium;">In a bowl, whisk together the garlic, anchovy, lemon juice, Dijon mustard and Worcestershire sauce.<o:p></o:p></span></div>
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<span style="font-family: "verdana" , sans-serif; font-size: medium;">Add the mayonnaise, parmesan, salt and pepper and whisk until well combined. Season to taste.</span><o:p></o:p></div>
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Matt Harringtonhttp://www.blogger.com/profile/09594674649094622856noreply@blogger.com0tag:blogger.com,1999:blog-4127844130857728090.post-48956820267131924382017-08-01T13:54:00.001+01:002018-03-06T14:45:28.381+00:00Superb Onion Gravy<div class="MsoNormal">
This is one of those sauces that is a must when you are
eating comfort food such as bangers and mash. No fancy bangers – just good
quality pork ones and use Mozart variety potatoes for a lovely mash - don't forget plenty of butter!!</div>
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<o:p></o:p></div>
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Ingredients (enough for 2 people)<o:p></o:p></div>
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<ul style="margin-top: 0cm;" type="disc">
<li class="MsoListParagraph" style="margin-left: 0cm; mso-list: l0 level1 lfo1;">50gms
of butter (slightly salted)<o:p></o:p></li>
<li class="MsoListParagraph" style="margin-left: 0cm; mso-list: l0 level1 lfo1;">1
large onion thinly sliced<o:p></o:p></li>
<li class="MsoListParagraph" style="margin-left: 0cm; mso-list: l0 level1 lfo1;">½ tbps
of plain flour<o:p></o:p></li>
<li class="MsoListParagraph" style="margin-left: 0cm; mso-list: l0 level1 lfo1;">50ml
of red wine (I use Cote du Rhone)<o:p></o:p></li>
<li class="MsoListParagraph" style="margin-left: 0cm; mso-list: l0 level1 lfo1;">200ml
of good beef stock<o:p></o:p></li>
<li class="MsoListParagraph" style="margin-left: 0cm; mso-list: l0 level1 lfo1;">½ tsp
of Worcestershire sauce<o:p></o:p></li>
<li class="MsoListParagraph" style="margin-left: 0cm; mso-list: l0 level1 lfo1;">½ tsp
of Colemans english mustard<o:p></o:p></li>
<li class="MsoListParagraph" style="margin-left: 0cm; mso-list: l0 level1 lfo1;">Salt
& Pepper to taste (careful with the salt)<o:p></o:p></li>
</ul>
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Melt butter in a pan and then cook onions until soft. Reduce
heat and cover. Cook until unions are brown which is about half an hour or so.<o:p></o:p></div>
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Stir in the flour can cook for a few minutes – stirring. <o:p></o:p></div>
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Add all of the other ingredients (except salt & pepper)
and simmer for about 20 mins – stirring occasionally.<o:p></o:p></div>
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When done, season to taste.<o:p></o:p></div>
Matt Harringtonhttp://www.blogger.com/profile/09594674649094622856noreply@blogger.com0tag:blogger.com,1999:blog-4127844130857728090.post-54908188412378317822015-11-20T08:50:00.001+00:002015-11-20T08:50:44.449+00:00Red Onion Relish<div class="MsoNormal">
This is a perfect accompaniment to my Foie Gras Burgers! You will have to wait for that recipe!<br />
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<b>Ingredients:</b></div>
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<ul>
<li>4 Medium Onions (red) – finely sliced</li>
<li>50 gms of butter</li>
<li>3 tbsp of brown sugar</li>
<li>2 tbsp of vinegar</li>
<li>1 tbsp of balsamic vinegar</li>
</ul>
<br /><o:p></o:p>
<div class="MsoNormal">
Cook the onions in the butter over a low heat for about 15
minutes until soft.<o:p></o:p></div>
<div class="MsoNormal">
Add the remaining ingredients and cook until the liquid is
syrupy. Cool and then strore in the fridge until required.<o:p></o:p></div>
<br />
<div class="MsoNormal">
<br /></div>
Matt Harringtonhttp://www.blogger.com/profile/09594674649094622856noreply@blogger.com0