Wednesday, February 29, 2012

Pork & Chorizo Casserole

Mobile kitchen…
Having ventured further afield recently on a kayaking trip I was dismayed at the thought that I would have to cook dinner when I got home, already hungry and facing a two hour drive I was delighted when I rang my daughter on her mobile to discover that her scout troop had returned early from their hiking trip, a few scant instructions and two hours later I was greeted at the front door by the pungent aroma of garlic and chorizo cooking, all credit to Ms Pennywise Junior…  JJ


Ingredients & Costing…





Pork Fillet x 450gm
3.52
Chorizo Sausage x 25gm
0.44
Spanish Onion x 1 diced
0.33
Fat Clove of Garlic x 2 crushed
0.10
Carrots x 2 medium diced
0.20
Chopped Tomatoes x 1 tin
0.37
Tomato Puree x 1 heaped tblsp
0.10
Chicken Stock x 250ml
0.15
Crème Fraiche x 1 heaped tblsp
0.24
Paprika x 1 tsp
0.05
Maldon Sea Salt
0.05
Freshly Ground Black Pepper
0.05
Olive Oil to Fry
0.10


4 Hearty Portions
€5.70






It Couldn’t be easier…
æ      Trim the pork fillet & cut into even size medallions. Heating the olive oil over a medium heat in an ovenproof pan seal the medallions on both sides until golden, remove using a slotted spoon & keep warm
æ      Reduce the heat & sauté the onion until translucent, about 10 minutes
æ      Add diced chorizo (skin removed), diced carrot, crushed garlic & paprika, cook for a further 5 minutes until the chorizo begins to release its fragrant oils & pungent smoky aroma, stir well… everything will take on a vibrant russet colour
æ      Return the pork to the pan, along with the stock, chopped tomatoes & tomato puree, bring to a simmer & season well with salt & freshly ground black pepper
æ      Cover the pan with a tight fitting lid & place on the centre shelf of a pre heated oven (gas mark 3) for at least 1 hour 30 minutes allowing the pork to slow cook & the flavour of the chorizo to infuse into the sauce
æ      Remove from the oven and allow to stand for approximately 15 minutes, before serving check the seasoning & stir in the crème fraiche…enjoy

Ours Is Not To Reason Why…
I am not sure why but the result from slow cooking something in the oven as opposed to simply simmering it gently on the hob for a similar length of time is a world apart, for some inexplicable reason in the oven cooked version, each ingredient retains its own unique flavour while at the same time infusing all the flavours giving the sauce an additional depth of flavour… JJ




Sunday, February 26, 2012

Chicken & Broccoli Bake


Jealousy will get you nowhere…
For a number of years I worked in an office over a small deli counter. The resident chef made such a delicious version of this dish that when it was on the lunch menu if it was your day off colleagues would telephone you with glee to taunt you with the fact that you were missing a “chicken & broccoli bake” day, need I say more…  JJ


Ingredients & Costing…





Chicken Fillets x 2 (free range)
3.99
Broccoli x 1 medium head
0.65
Chicken Stock x 250ml
0.15
Cream x 250ml
1.19
Milk x 250ml
0.18
Butter x 20gm
0.10
Flour x 10gm
0.10
Mustard Powder x 1 heaped tsp
0.05
Maldon Sea Salt
0.05
Freshly Ground Black Pepper
0.05
Bread Crumbs x 4 tblsp
0.05




4 Hearty Portions
€6.56






It Couldn’t be easier…
æ      Trim the broccoli & cut into medium florets, in a small saucepan bring some water to the boil & blanche the broccoli, essentially this means cooking it for a short period of time, approximately 2 minutes, strain the cooking liquid (reserving 250ml for making the stock), rinse the broccoli quickly under cold running water to retain its vibrant green colour
æ      Dice the chicken fillets & place in a saucepan of boiling water, reduce to a simmer & cook for approximately 10 minutes. Place the broccoli & strained chicken in an ovenproof dish
æ      In a clean saucepan melt half the butter adding the flour & mustard powder to make a roux. Slowly add the milk, cream & stock made using the reserved cooking liquid, simmer gently until the sauce thickens. Season well with salt & freshly ground black pepper
æ      Pour the sauce over the chicken & broccoli mixture
æ      Sprinkle with fine bread crumbs & dot with tiny dice of butter, grated cheddar can also be used for an extra crunchy topping
æ      Bake on the centre shelf of a pre heated oven (gas mark 5) for 40 minutes until bubbling & golden brown. Delicious served with a humble baked potato...

A Good Roasting…
Most people don't have time during a normal working day to roast a chicken however, if you have leftovers from Sunday lunch this dish is even more delicious made with all the tasty bits of chicken & shredded skin overlooked… JJ



Tuesday, February 21, 2012

Spicy Red Lentil & Tomato Soup

Bowl Food…
I could not even hazard a guess at how many times I have made this soup!! The lentils & chillies give the soup an extra dimension which is often lacking in traditional tomato soup. It has a lovely rustic texture & served with a warm chunk of ciabatta makes a substantial meal in itself… JJ


Ingredients & Costing…



Red Split Lentils x 125gm
0.22
Spanish Onion x 1 diced
0.33
Fat Clove of Garlic Crushed x 1
0.05
Celery x 2 sticks
0.20
Tin of Plum Tomatoes x 1
0.37
Tomato Puree x 1 heaped tblsp
0.10
Stock x 850ml (beef or vegetable)
0.15
Crushed Chilli Flakes x ½ tsp
0.05
Maldon Sea Salt
0.05
Freshly Ground Black Pepper
0.05
Dried Parsley or Basil x 1 tsp (optional)
0.05
Olive Oil to fry
0.10


4-6 Generous Portions
€1.72






It Couldn’t be easier…
æ      Heat the olive oil  in a large heavy based saucepan
æ      Dice the onion & sauté over a low heat until translucent
æ      Slice the celery sticks & add to the saucepan together with crushed garlic & chillies, cover with a lid and “sweat” over a low heat for a further 5 minutes
æ      Rinse the lentils in a sieve under cold running water & add to the saucepan stirring well to ensure the lentils are coated with the fragrant olive oil, onion & garlic
æ      Dissolve the stock cube in boiling water & add to the lentils along with the dried herbs, tinned tomatoes & tomato puree
æ      Bring to the boil & simmer gently, partially covered until the lentils are cooked, this will take approximately 25-30 minutes
æ      Finally add seasoning to taste – don’t be shy it will need plenty of seasoning
æ      For a nice rustic texture liquidise half the soup or if you prefer it is equally good liquidised to a smooth texture


Finger on the Pulse…
Lentils are an extremely inexpensive source of protein containing the 3rd highest level of protein by weight of any pulse (legume) or nut after soyabeans & hemp. Sprouted lentils are even healthier, a small portion containing sufficient levels of all essential amino acids to supply your RDA… JJ

Saturday, February 18, 2012

Banana & Walnut Bread

Energy Boost…
Banana & walnut bread always reminds me of white water kayaking on chilly winter Sunday’s back in the 80’s, religiously I would arrive armed with my “picnic” of homemade soup & banana bread which I tucked into when I came off the water. All was well until one particularly frosty Sunday…. I placed the cup of steaming soup on my kayak while I wrestled with my almost frozen wetsuit only turning around in time to see the soup slide off the kayak onto my clean dry clothes…. I was not impressed JJ


Ingredients & Costing…





Wholemeal Flour x 300gm
0.27
Baking Powder x 2 level tsp
0.05
Maldon Sea Salt x 1 pinch
0.05
Butter x 100gm
0.48
Barbados Dark Sugar x 100gm
0.18
Honey x 150gm
0.75
Walnuts x 75gm
0.70
Egg x 2 large (free range)
0.48
Bananas x 4 ripe
0.99








10 Generous Slices
€3.95






It Couldn’t be easier…
æ      Sift together the wholemeal flour, baking powder & salt into a bowl
æ      In a heavy based saucepan over a low heat melt together the butter, Barbados dark sugar & honey
æ      Chop the walnuts, beat the eggs & mash the bananas
æ      Make a well in the centre of the flour, pour in the melted butter mixture & mix thoroughly
æ      Stir in the chopped walnuts, beaten egg & mashed bananas
æ      Pour the mixture into a lined greased 2lb loaf tin
æ      Bake on the centre shelf of a pre heated oven (gas mark 4) for 1 hour until golden brown & set. Allow to cool on a wire rack before serving


Double Trouble…
You can enjoy the banana bread as a healthy snack or if you would like to indulge a little my daughter recommends that you top it with a caramelised fried banana, crème fraiche & a drizzle of maple syrup… JJ