Monday, 6 April 2009

Lobster and Rice!

As Tescos were selling off frozen lobster at a fiver each, I thought I would buy a couple to have a salad with at the weekend. Once I had removed all the meat from the shells I found that the flavour was a little bland (what did I expect!) so there was a quick change of plan. I warmed the coursely chopped meat in garlic butter and served with a warm 'nut' rice.
Ingredients for rice (serves 2 - well!):
  • 1/2 cup of basmatic rice
  • 60ml shelled pistachios
  • 60ml pine nuts
  • 60ml of small sultanas
  • 1 small onion chopped
  • Butter and oilive oil
  • Saffron
  • 1/2tsp Salt
Boil the rice with the safron and salt until tender and then rinse, drain and leave to drain whilst preparing the rest.
Fry the onions in a small amount of butter until starting to turn golden. Then add the remaining ingredients to slightly toast the nuts etc. When toasted, add the drained rice and cook until warmed though for a few minutes or so.
Serve with the lobster spooned over the top!

Monkfish and Chorizo Hotpot

I did this recipe on Friday and whilst it went down well, I thought it a shame to use monkfish as it was drowned in the stong flavours.
I was also unsure as to the paprika / salt mix, so I will try it again but tone down the paprika etc.
It was still a decent and unusual dish.

Thursday, 2 April 2009

Liver & Bacon with mash

A slightly simplistic title to a wonderful dish. (This recipe was adapted from a Rick Stein recipe)
Ingredients (serves 2):
  • 2 large slices (thinly cut) of best calves liver - each cut in half
  • Seasoned Flour
  • Salt & Pepper
  • 1 Tbsp oil
  • 6 drycure rashers of streaky bacon
  • 1 large red onion, halved and thinly sliced
  • 2 tsp of balsamic vinegar
  • 1/2 tsp sugar
  • salt and pepper
  • 25gms butter
  • 225gms of swede
  • 225gms of potatoes
  • 225gms of carrots
  • handful of wild rocket
  • 25gms of butter
  • Salt and Pepper
Prepare the onions by cooking in the butter until nicely browned. Then add the balsamic vinegar and sugar and cook for a further minute. Keep warm.
Peel and dice the vegetables and cook until tender. Mash through a ricer and mix in the butter, salt and pepper.(make sure you let the vegetables drain well and steam off before mashing) Keep warm. Just before serving, stir in the rocket. Yes I know it sounds a bit weird but I can assure you it really good!
Prepare the bacon by grilling until the fat is brown - keep warm under the grill until you are ready to serve.
Now wash the liver, dry on a towel and then coat the liver lightly in the flour. This is then fried in the oil on a high heat. The outside should be slighly browned and the inside nice and pink.
Serve the liver on the mash mix, spoon the onions around the meat etc and garnish with 3 rashers of bacon on the top. Enjoy!

Wednesday, 1 April 2009

Liver tonight..

I was brought up to enjoy liver, kidneys etc. but as Jacqui does not like this type of meat and as tonight is Jacqui's book club meeting, its pans at the ready and pan fried liver with onions here we come! Nick is popping over and will help the proceedings along with a decent claret (or should that be Chianti!) If I get time, I'll knock up an orange creme brulee to round it all off!
Last night saw a return to the instant curry sauce (Meah's) which I am working my way through. Best so far is the Madras one, followed closely by the Dhansak and then the Rogan. Korma and Masalla yet to try - not my favourite curries but I will make a judgement when I have tried them.
Will post the liver recipe tomorrow.