Archive for the ‘Stock’ Category

Noodle soup with lentils and soured cream (Nigel Slater)

September 17, 2018
Noodle soup with lentils and soured cream

Serves 4-6
onions 4
olive oil 3 tbsp
garlic 3 cloves
ground turmeric 2 tsp
chickpeas 1 x 400g tin
haricot beans 1 x 400g tin
small brown lentils 100g
vegetable stock 1 litre
butter 40g
linguine or Iranian reshteh noodles 100g
spinach 200g
parsley 30g
coriander 20g
mint 15g
soured cream 250ml

Peel the onions. Roughly chop two of them and thinly slice the others. Warm the olive oil in a large pan set over a moderate heat, add the two chopped onions and fry them for 10-15 minutes till soft and pale gold. Peel and thinly slice the garlic. Stir in the garlic and ground turmeric and continue cooking for a couple of minutes.

Drain the chickpeas and haricot beans and stir them into the onions together with the lentils and stock. Bring to the boil, then lower the heat and leave to simmer for 30 minutes, stirring the pan occasionally.

Melt the butter in a shallow pan, then add the reserved sliced onions and let them cook slowly, with the occasional stir, until they are a rich toffee brown. This will take a good half an hour.

Add the linguine or noodles to the simmering beans. Wash the spinach, put it in a separate pan set over a medium heat, cover with a lid and leave it for 3 or 4 minutes until it has wilted. Turn occasionally with kitchen tongs. Remove the spinach and put it in a colander under cold running water until cool.

Wring the moisture from the spinach with your hands then stir into the simmering stew. Roughly chop the parsley, coriander and mint leaves and stir most of them into the onions and beans.

Fold in the soured cream, then ladle into bowls and fold in the remaining herbs and the fried onions.

Advertisements

Fergus Henderson’s beef mince on dripping toast

July 18, 2018
Beef mince on dripping toast.

Firstly, save your dripping! Dripping toast is one of those treats for the day after, a lovely second wind from the previous day’s roast. Mince is a dish discussed as much in Scotland (and indeed in London) as cassoulet is in Castelnaudary. Questions such as should you add peas or carrots can start a gastronomic row of great proportions. I do like a spot of carrot in mine.

Total cost: £9.70

Serves 4
onion 1, peeled and thinly sliced
leek 1, cleaned, sliced lengthways in half, then thinly sliced across
carrot 1, peeled, sliced lengthways in half, then thinly sliced across
garlic 2 cloves, peeled and chopped
extra virgin olive oil a splash
minced beef 750g
whole tinned tomatoes 2
oatmeal a handful
Worcestershire sauce 3 tbsp
chicken stock 250ml

For the dripping toast
good white bread 4 slices
dripping to spread generously

In a large pan, sweat the onion, leek, carrot and garlic in the splash of olive oil until softened. Add the mince, giving it a healthy stir to break up. Add the tinned tomatoes, crushed in your hand – a subliminal gesture. Keep stirring and add the oatmeal, not so much that you end up with porridge.

Stir, add the Worcestershire sauce and – if you have a bottle open – a glug of red wine. As this may take it above the £10 mark, it is delicious but not essential. Pour in three-quarters of the chicken stock and stir again.

Take a view on the liquid content; if it seems a wee bit dry, add the rest of the stock. You are looking for a loose lava consistency. Check for seasoning.

Now allow the mince to simmer gently for 1 and a half hours, if not 2 (if it is drying out, add more stock). Time allows the mince to become itself, as is the case for most of us.

Toast the bread, spread the dripping onto each slice and put under the grill for a moment to make sure it melts completely. Spoon the mince over the toast.

Chicken Korma Curry (Slimming World-friendly)

September 25, 2017

Swedish Meatballs with Dill Mash (Rosemary Schrager)

September 19, 2017

Smoky Seafood Paella

August 11, 2017

Chick Pea Pastini

August 10, 2017

Thai Prawn and Pea Pilaff

August 8, 2017

Risotto with Seared King Prawns and Lemon (Gino Di Campo)

July 20, 2017

Thai Green Chicken and Courgette Curry (Slimming World)

July 20, 2017

Beery Barley Beef

May 25, 2017

http://www.aol.co.uk/living/food/beery-barley-beef/2536/

1 tablespoon sunflower oil

625 g (1¼ lb) lean stewing beef, cubed

1 onion, chopped

1 tablespoon plain flour

250 g (8 oz) carrots, diced

250 g (8 oz) parsnips or potatoes, diced

300 ml (½ pint) light ale

750 ml (1¼ pint) beef stock

small bunch of mixed herbs or dried bouquet garni

100 g (3½ oz) pearl barley

salt and pepper

 

Preheat the slow cooker if necessary; see the manufacturer’s instructions. Heat the oil in a frying pan, add the beef a few pieces at a time until it is all in the pan, then fry over a high heat, stirring, until browned. Remove the beef with a slotted spoon and transfer to the slow cooker pot. 1 Add the onion to the frying pan and fry, stirring, for 5 minutes or until lightly browned. Mix in the flour, then add the root vegetables and beer and bring to the boil, stirring. Pour into the slow cooker pot. 2 Add the stock to the frying pan with the herbs and a little salt and pepper, bring to the boil, then pour into the slow cooker pot. Add the pearl barley, cover with the lid and cook on low for 9–10 hours until the beef is tender. Serve with herb croutons or spuds