20100428 Fragrant Pork and Rice One-pot

(SOURCE: BBC Good Food Magazine - Fragrant pork & rice one-pot)

INGREDIENTS

4 sausages, skin removed to make small meatballs of the size of a large olive

1 tbsp olive oil

1/2 onion, finely chopped

2 garlic cloves, crushed

2 tsp each ground cumin and coriander

140g long grain rice

850ml chicken stock

400g can chopped tomatoes

handful fresh coriander leaves

METHOD

1. Heat the oil in a large non stick saucepan, then brown the meatballs well on all sides until cooked. Set aside.

2. Add the onion and garlic to the pan. Softenn for 5 minutes, stir in the spices and rice, then cook for another minute. Pour in the stock and tomatoes. Simmer for 10 minutes until the rice is just cooked, then stir in the meatballs with some seasoning. Ladle into bowls, scatter with coriander.

20100427 Prawn Fried Rice

INGREDIENTS
70g fresh prawns
1 bowl leftover rice
1 egg, lightly beaten
1 garlic clove, crushed
handful fresh coriander leaves
1 tbsp vegetable oil

METHOD
1. Heat the oil in a wok, and fry the prawns and garlic for about 2 minutes. Add rice and cook for about 5 minutes or until heated through. Add the egg and coriander leaves, stir well and cook for about 3 minutes.

20100420 Schnitzel a la bordelaise

(SOURCE: Koken & Genieten - Ovenhits special 4)

INGREDIENTS
1 large onions, finely chopped
1 glarlic cloves, thinly sliced
2 tomatoes, finely diced
1 1/2 slices of old white bread, crumbled
handful parsley, finely chopped
1 green onions
4 pork schnitzels (each about 175g)
2 tbsp oil
salt and pepper
sugar
1 tsp dried majoraan
grated zest of 1/2 lemon
40g butter

METHOD
1. Heat oven to 150 degree C. Slightly brown the meat and remove from pan. Season with salt and pepper, and lay the meat in a baking dish.
2. In the hot pan, brown the onions and garlic with the dried herb and lemon zest. Add the butter and tomatoes, and stir and cook for about 5 minutes. Remove from heat, and add chopped parsley and breadcrumbs to the mixture.  Season with sugar, salt and pepper.
3. Spoon the tomato mixture over the schnitzels. Cook the meat in the oven for about 35 minutes. Scatter with green onion rings and chopped parsley before serving.

20100417 Aardappelschotel met Casselerrib

(SOURCE: Koken & Genieten - Ovenhits special 4)

INGREDIENTS
1.2 kg potatoes (vastkokende), sliced and cooked
3 onions, finely chopped
3 tbsp butter
salt and pepper
500g casselerrib, diced
250ml creme fraiche
75 to 100g grated cheese
1 tsp dried marjolein
handful fresh bieslook, chopped

METHOD
1. Heat oven to 175 degree C. Heat 2 tbsp butter in a pan and brown the potatoes. Add 2 chopped onions, and season with salt and pepper. Set aside.
2. Heat the rest of the butter in the pan and brown the remaining onions and meat. Add 125ml water and creme fraiche. Bring it to the boil. Add half the cheese to the mixture, and let it melt. Season with salt, pepper, and dried herb.
3. Lay half the potatoes in a greased baking dish. Pour over half of the meat mixture. Then lay the rest of the potatoes on, followed by the rest of the sauce. Cover with cheese, and cook in the oven for about 25 minutes. Scatter with bieslook before serving.

20100411 Toad in the Hole

(SOURCE: BBC Good Food Magazine)

You could add 1/2 tsp of English mustard powder to the batter to give the dish an extra kick.

INGREDIENTS
100g plain flour, plus 1 tbsp for gravy
1 egg
300ml milk
3 thyme springs, leaves only
8 pork sausages
2 tbsp sunflower oil
2 onions, peeled and sliced
1 tsp soft brown sugar
500ml beef stock

METHOD
1. Heat oven to 220 degree C. Tip flour into a large mixing bowl and stir in the mustard powder with a good pinch of salt. Make a well in the center, crack in the egg, then pour in a dribble of milk. Stir with a wooden spoon, gradually incorporating some of the flour, until you have a smooth batter in the well. Now add a bit more milk and continue stirring until all the milk and flour has been mixed together.
2. You should now have a smooth, lump-free batter that is the consistency of double cream. Tip it back into the jug you measured your milk in, for easier pouring later on, then stir in the thyme.
3. Use scissors to snip the links between your sausages, then drop them into a 20 X 30cm roasting tin. Add 1 tbsp of the oil, toss the sausages in it to thoroughly coat the base of the tin, then roast in the oven for 15 minutes.
4. Take the hot tray from the oven, then quickly pour in the batter - it should sizzle and bubble a little when it first hits the hot fat. Put it back into the oven, then bake for 40 minutes until the batter is cooked through, well risen and crisp. If you poke the tip of a knife into the batter in the middle of the tray it should be set, not sticky or runny.
5. Meanwhile, soften the onions with the remaining oil in a large non stick frying pan for about 20 minutes, stirring often, until they are golden brown. Sprinkle in the sugar for the final 5 minutes. Add the spoonful of flour, then cook, constantly stirring, for 2 minutes, so it coats the onions and there is no dry flour left. Gradually pour in the stock, stirring well to make a smooth sauce. Bubble for 4 to 5 minutes too thicken, then season. Cut the told in the hole into large wedges and serve with the gravy spooned over.

20100411 Mini Carrot Muffins

(SOURCE: BBC Easy Cook Magazine)

INGREDIENTS
100g self rising flour
1/2 tsp ground mixed spice
100g caster sugar
75ml sunflower oil
50ml milk
1 medium egg, lightly beaten
125g carrots, peeled and grated

METHOD
1. Heat oven to 170 degree C. Line 2 mini muffin trays with 18 muffin cases. Put the flour, mixed spice and sugar into a bowl. Add the oil, milk and egg, then the carrots. Stir well to combine.
2. Put a heaped tsp of the mixture into each muffin case, then bake for 12 minutes until risen. Cool. Muffins will keep for up to 5 days in an airtight container.

20100410 Egg curry

(SOURCE: BBC Easy Cook Magazine)

INGREDIENTS
2 eggs
1 onnion, finely sliced
1 tbsp vegetable oil
2 tbsp korma curry paste
175g green beans, trimmed and halved
175g young spinach leaves
175g cherry tomatoes
100ml coconut milk

METHOD
1. Boil the eggs for about 8 minutes, then cool under cold running water before peeling off the shells.
2. Meanwhile, fry the onion in the oil for about 5 minutes, until softened and lightly colored, then stir in the curry paste and beans. Add 200ml water, then cover and cook for 5 minutes. Add the spinach, tomatoes and coconut milk, then bring to a simmer, stirring until the spinach is just wilted. Spoon onto two plates, then halve the eggs and sit them on top.