Lemon Sole with Brown Butter

I am still on my quest to cook more fish. Years ago I tried a Delia recipe of skate in black butter with capers which was very good but with skate not being fished responsibly these days and with he who doesn't really like fish wincing at the mention of skate, I found a lemon sole recipe.

1 lemon sole fillet per person ( not teaching granny so suck eggs, just being helpful)

- Place a large frying pan over a medium heat and add about 20 g of unsalted butter
- While the butter is melting season a plate of flour with salt and pepper and dip skinless lemon sole fillets in until well coated on both sides. Shake any excess flour from fish
- Once the butter is sizzling add 2 fillets and cook for 30 seconds on both sides. If you are doing more than 2 fillets of place the first 2 on a warm plate and cover with foil to keep warm, wipe pan and repeat process
- When all fish is cooked wipe out the pan and add about 40g of butter and cook for about 30 seconds or until butter is a medium golden brown colour. Add the parsley and stir for a couple of seconds then pour over the fish

- Squeeze some fresh lemon juice over to serve

Time taken      10 mins

Effort     1/5

End result     3.5/5

I did prefer the Delia recipe as I really enjoy the taste and texture of skate, lemon sole is a far more delicate fish. Also love capers and used the salted rather than oiled.

This recipe was from - 'home cooking made easy' tv programme by Lorraine Pascal

Sausage and Fennel Risotto

Risotto - people think of it's tricky don't they, but once you've got the basics its a meal that you can just dig out of the larder on a Sunday night when the shops are shut. Tasty and comforting and when you go to an ok restaurant and think my risotto was better than that your as smug as a dog with 2 tails.

You obviously need a few basics. I always have an onion and some garlic in the house and am never without a bit of parmesan cheese. A box of risotto rice lurking on a shelf and your off. I am not a fan of food snobbery but I have to say no dried parmesan in those little shakers, you can buy a block, whizz it in the processor and put it in a sealed tub in the fridge and it will last ages.

Most of my risottos start the same way by softening the  chopped onions in olive oil until soft and clear but not brown ( I add finely chopped celery with it but its not essential ). Then add some finely chopped garlic for a couple of minutes before adding the rice and stirring for 30 seconds or so until it appears slightly translucent just on the edges. Splash in a glug of white wine or dry vermouth ( which also last ages so well worth keeping a bottle ). Let the alcohol cook off for a few seconds then start adding stock which should be kept at a slight simmer in a separate pan and ladled in a bit at a time. Then you just stir and add stock every minute or so until the rice has just a little bite left. Turn off the heat, add roughly 20g unsalted butter chopped up and a good handful of parmesan, pop a lid on and let it sit for a minute then dish up.

That's the basic recipe and you can let your imagination go wild with what you add to it. As this blog is about trying new recipes I have plumped for Italian sausage and fennel. I have added my basic risotto above as this risotto was a little different so if your more of a garlic mushroom kinda cat then use that one.

Ok so this is what I did
- Instead of celery I cooked 1 finely chopped fennel bulb and 1 finely chopped red chilli with the onions
- Once these were soft I added a clove or crushed garlic and 3 tomatoes seeded and cooked gently for 5 minutes
- Then turned up the heat and crumbled in 5 Italian sausages, breaking up the meat
- This is the stage to add the rice and just follow the basic recipe above
- Don't forget to season

I used soft fresh sausages as opposed to dry ones.

I didn't touch the chilli to my tongue and it happened to be quite strong so try yours and add to taste.

For a nice risotto use good fresh stock. Purist would say always, but if it's just a supper for yourself you could use a cube, but it wouldn't be as nice. If you don't have a job, a child and have a freezer full of chicken carcasses you could even make your own but if the queens not popping over may be over egging the tart a bit.

You can skin the tomatoes, I didn't, bit of skin never hurt anyone.

The end result should be just wet enough to spread on a plate with a little shake but not soupy.

Time taken      40 mins

Effort     3.5/5

End result     4/5

Some risotto ideas I have like

Mushroom - soak dried porcini in boiled water for 10 mins then chop. Add the top half of the mushroom water to stock but watch out for any grit at the bottom. More garlic for this one and can use fresh mushrooms especially wild if you can find some.

Gorgonzola - adding it towards the end of cooking the basic recipe

Pancetta and asparagus

Butternut squash

Roasted cherry tomato

You could go on forever but remember cheese and fish do not really go

He who always clears his plate, finished mine off1

P.s. Just when I thought I may be getting really good at being the worst food blogger ever, I happened upon 'Sandra Lee's Kwanzaa cake' on u tube, and pulled my Macauley Culkin Home Alone face

Dr Pepper Ribs

Do you think that people are either sticky rib or saucy rib people? No reason you couldn't be both or indeed neither. Personally I am a sticky rib girl. In my experience they pack a bit more flavour than the 'sauce everywhere' type. Having said this until I do my 'Man v food', eat my way round the US tour, I am not qualified to discuss what makes ribs great. But for us brits, who's auntie Beril didn't hand down a family recipe, we have to start somewhere. *

This is my first attempt to find the perfect rib recipe and I won't give up, oh no I will not give up till I do! I should resist saying 'whats the worst that can happen' but, well I didn't .

3 small or 2 large pork ribs
1.5 litres Dr Pepper
2 star anise

whole allspice berries

GLAZE-

200 ml DrPepper

6 tbsp soft brow sugar
6 tbsp tomato ketchup
2 tbsp worcestershire sauce
3 tbsp soy sauce
1 1/2 tbsp dijon mustard
1 tsp ground allspice

This recipe WILL NOT work with diet Dr Pepper - its all about the sugar

- Heat the oven to 160 C/140 C fan/gas 3. Put the ribs flesh side down in a large roasting tin, in a single layer
-Pour over the Dr Pepper, add the spices and pop in the oven for 2 hours
-Put all the glaze ingredients in a saucepan and simmer until thick and syrupy. this took a while so get it going as soon as ribs are in
-Remove the ribs from the oven and pour juice away.
-I had 2 ribs so decided to cook one in the oven and BBQ the other. Turn the oven up to 200 C/180 C fan/gas 6. turn the ribs flesh side up and baste with the glaze. If using the oven roast for 30 minutes and baste again half way through cooking and if barbecuing baste as you turn.


    Kitchen towel at the ready - fingers steady

The different cooking methods produced slightly different results. The oven baked were a little juicier and the barbecued ribs had that charcoal flavour. There wasn't alot in it though. He who likes his meats cooked to the brink of powderisation was all for the barbecued method. I would say that it did give them the edge flavour wise but wanted to used the remaining glaze to dip.

Time taken     2 hours 40 mins
Effort     2/5
End result 3.5/5

* Sorry auntie Beril, you make a banging corned beef hash and you couldn't eat ribs with your dentures anyway, so I apologise ( please don't tell my mum )

Sweet Tomato Chutney

What am I doing making chutney? I'll be joining the WI next.

It was so easy though and if I had planned to make both the chicken tikka and chutney I probably wouldn't of tried this recipe. It just dawned on me that after making the chicken marinade I had enough ingredients left for this. Well I wasn't able to stick exactly to the recipe. I only had white wine vinegar, I had one tin of tomatoes so used some fresh ones as well and a dash of water and finally I had a small box of the babies raisins. I will give you the original recipe.

8 garlic cloves roughly chopped

5 cm (2 inch) piece of ginger roughly chopped

2 x 400g tins chopped tomatoes

310ml (1 1/4 cups) clear vinegar

350g (12 oz) jaggery or soft brown sugar
2 tbsp sultanas
2 tsp salt
3/4 tsp cayenne pepper
chilli powder (optional)

Combine the garlic, ginger and half the tomatoes in a food processor and blend until smooth
Put the remaining tomatoes, vinegar, sugar, sultanas and salt in a large, heavy based saucepan
Bring to the boil then add the garlic and ginger mixture
Reduce the heat and simmer gently for1 1/2 - 2 hours until the mixture is thick enough to fall off the spoon in sheets

Stir and make sure the mixture catch on the base

Add the cayenne pepper and for a hotter chutney add chilli powder

Leave to cool then pour into sterilised jars and store in the fridge

Time taken     10 mins + 2 hrs cooking
Effort     1.5/5
End result     4/5

Chicken Tikka

For thousands of us Brits, weekends would not be complete without Indian food. We love a good curry!!! But the weather is STILL nice, it's been a whole week (hose pipe ban any second now). So with the BBQ giving me a cheeky wink I decided to have both.

I picked a recipe for chilli lamb cutlets, and after filling my trolley with all the fresh ingredients needed, I discovered my local supermarket was lacking one of them - lamb cutlets. Anyway to lazy to go and put everything back I switched up to chicken tikka. It was so easy and seeing as I had the food processor out anyway, I found myself making a sweet tomato chutney as well. I will post that recipe after this one.

Marinade:
1/2 tbsp paprika
1 tsp chilli powder
2 tbsp garam masala (why not make your own, recipe below)
1 1/2 tbsp lemon juice
4 garlic cloves roughly chopped
5cm (2inch) piece of ginger roughly chopped
15g (1/2 cup) coriander (cilantro)
125ml (1/2 cup) thick plain yoghurt

500g skinless chicken breast cut into cubes

For the marinade, blend all the ingredients together in a food processor until smooth, or chop the garlic, ginger and coriander leaves very finely and mix with the rest of the marinade ingredients. Season to taste
Put the chicken in a bowl with the marinade and mix thoroughly. Cover and marinade overnight in the fridge
Thread the chicken onto metal skewers
As I said I bbq'd them but for the other 51 weeks of the year I would pre heat the oven 200 C (400 F/gas 6) and place skewers on a metal rack above a baking tray. Roast uncovered for 15-20 minutes
Serve with wedges of lemon and traditionally minted yogurt or try my spiced chutney


Hold on to you knickers..... this pic doesn't look like I threw the food across the kitchen.

So ashamed of the lemon wedge bows but I am trying

Time taken     20 mins (excluding marinade time)

Effort     1.5/5

End result     3.75/5

Making your own Garam Masala

The recipe included a method to make garam masala. I was disappointed as I couldn't find my peppercorns so used ready made GM. I would imagine this would give the chicken that pop of flavours and when I make it again I will definitely try this

8 cardamon pods

2 cassia leaves

1 tsp black peppercorns

2 tsp cumin seeds

2 tsp coriander seeds

5cm (2 inch) cinnamon stick

1 tsp cloves

In a spice grinder or pestle and mortar add the seeds from the cardamon pods, the broken up cassia leaves and the remaining spices and grind to a fine powder. this makes 3 tbsp and can be stored in an airtight container

Slow cooked Lamb Shanks

This recipe was made for me by a friend and didn't taste great. We sat there wondering why as the recipe came from a chef with a huge reputation. We came to the conclusion it was all in the timing and possibly the wine (added not consumed). I decided to give it a go myself. It turned out unctuous, rich and tasty. Confession time - I have to admit that due to my determination to get the recipe right this time I did use a good Italian red wine and my best balsamic, it's syrup like, sweet, expensive and now nearly empty! Maybe the recipe would of turned out good anyway but due to the fact that this was a little expensive to make I would save it for special occasions.

Recipe claims serves 6, I used 4 shanks between 2 but we were bursting after

6 small lamb shanks
Plain flour
2 tbsp olive oil
6 red onions sliced
Handful chopped fresh rosemary
4 garlic cloves chopped
175ml balsamic vinegar (best quality affordable)
300ml red wine

Pre heat the oven 200 C ( gas 6)
Dust the shanks with seasoned flour
Heat the oil in a heavy bottomed pan with a lid and brown the lamb on all sides then remove
Lower the heat, add the onions and cook for 10-15 minutes until light brown
Add the rosemary and garlic and cook for a couple more minutes
Raise the heat and add the vinegar and wine, then reduce for a couple of minutes
Reduce the heat once more and return the shanks to the pan. Cover with moistened grease proof paper and lid ensuring paper sits between pan and lid all the way around to form a seal
Place in the oven for 2-2 1/2 hours. Basting from time to time and ensuring it doesn't get dry (add a touch of water or wine if it does)

This is quite a rich dish. The sauce should not taste of vinegar and be jammy and thick so do taste it before serving. I served with a good old garlic mash potato and some green vegetables. There may have been a glass of wine as well.

Time taken15 mins + cooking
Effort     3/5
end result 5/5

This is a cookbook recipe - The River cafe cookbook - Rose Gray and Ruth Rogers

BBQ Skewers - Spain v France

As we put the baby to bed last night something amazing dawned on us. It was nice enough outside for a BBQ. This may not seem such a big deal to you but in welsh Wales it rains - and rains - and well you get the picture.

All other dinner plans were immediately scrapped and the mission to make something suitable for the BBQ was on but what was in the fridge? I found some chicken thighs and a pork loin, so with some herbs from the garden and store cupboard regulars I found myself pitting 2 nations against each other. (A tad dramatic?). Some may point out they probably don't go together but this was accidental fusion cooking.

The first France with a very simple mustard and vinegar coating

Mix 4 tbsp of olive oil, 4 tbsp of dijon mustard (I like Maille) and 3 tbsp of red wine vinegar
Cut chicken into strips and coat well with the sauce and that's it. If you have time to marinade so be it but it is ready to go any time.

The second Spain and a little more effort with Pinchitos Morunos

Cut the pork fillet lenthways down the middle and then into 3 cm pieces
Flatten them out slightly and place in a large bowl and add.......
1/2 heaped teaspoon each of coriander seeds, cumin seeds and fennel seeds all roughly ground in a morter and pestle
1 tsp of sweet smoked Spanish paprika
A good pinch of saffron infused in 2 tbsp of boiling water
1 tsp of dried oregano
1 bay leaf chopped very finely
2 garlic cloves crushed to a paste with a little salt
1 dessert spoon of red wine vinegar

Mix well then add a dessert spoon of olive oil and mix again
Leave in the fridge for 2 hours to marinade

Both meats were threaded into soaked wooden skewers and cooked over very hot coals so they were nicely coloured with being dry in the middle. Don't forget to season
Served with a tomato, red onion and parsley salad with sherry vinegar dressing and some nice bread

Both these recipes can be easily cooked indoors. With the chicken and mustard I would not cut the chicken into such small strips and place it under the grill in a baking dish turning half way through cooking with maybe a cheeky baste of the sauce.
The pork skewers I would use a very hot griddle pan but the grill would be fine too.

Who won???

France did it for me

VICTOIRE!!!

I love Aubergine Parmigiana

I love it so much, in my mind its doesn't register as a vegetarian dish. Its just a pleasure to eat.

I have attempted to make it a few times in the past, based on the fact I have a general idea how its put together and have had varying levels of success. this is probably due to me doing it a little differently every time. I have, as is the point of this blog found a recipe to try, and I must say I was not disappointed.

200ml olive oil
2 garlic cloves crushed
2 x 400g tins of plum tomatoes
a pinch of sugar
4 aubergines
3 x balls of buffalo mozzarella drained and sliced
1 pack of basil leaves
150g freshly grated parmesan

I must add that I used 1 tin of tomatoes and one carton of blended tomatoes with olive oil that you can get in supermarkets now just in case results are different with original recipe

Put 2 tbsp oil in a pan over a low heat and add onion and garlic. Cook for 8 -10 minutes until soft not coloured
Add tomatoes and 200ml of water and simmer down for 30 mins breaking whole tomatoes up with a wooden spoon. Taste and add sugar if required
I whizzed it in the food processor to ensure no lumps
Cut the aubergines lenthways into 5 mm slices, sprinkle with salt and leave for 10 minutes. Pat dry with kitchen paper
Heat the remaining oil in a frying pan and shallow fry the aubergines in batches until light golden on both sides, adding more oil if needed. Transfer to a plate lined with kitchen paper
Preheat the oven to160 C gas mark 3
Spoon 3rd of the sauce into a oven proof dish, then a layer of aubergines slightly overlapping, a layer of mozzarella, a few basil leaves and a sprinkling of parmesan. Repeat twice seasoning well between each layer, finishing with a layer of aubergine and the remaining cheese
Cook on a baking tray in the oven for 45 minutes to an hour until a lovely bubbly crust has formed

I know sometimes when you read a recipe with a few fiddly bits it can put you off trying it but this is worth the effort and not really difficult

This can be assembled and chilled in advance. Bring it to room temperature before popping in the oven

Time taken     approx 2 hrs
Effort     3.5/5
End result     4.5/5     YUMMERS

Ragu

I was brought up on my mams spag bol and have been to restaurants and eaten more authentic ragus made with shoulder of lamb or similar. These were delicious but I also still love the British version made with mince meat so when I saw this recipe I thought it may be the perfect happy medium..

WHAT NO MUSHROOMS

4 tbsp olive oil
2 medium onions chopped
8 cloves garlic chopped
1/4 tsp crushed dried chilli
1 tbsp vegetable oil
500g beef mince  (not lean)
460g pork mince
6 rashers streaky bacon chopped
110g tomato puree
370ml red wine ( full bodied cab sauvignon or Shiraz)
2 x 400g tins chopped tomatoes
pinch of caster sugar
225g ( approx 1) chicken liver pureed
Basil

Preheat oven to gas mark 1
Have a large oven proof dish off the heat ( shall call it pot from now on)
In frying pan cook onion, garlic and chilli in veg oil gently until soft then tip into cool pot
Add beef to frying pan and break up meat frying for approx 7 mins then add to pot
Repeat with pork
Add bacon to frying pan for 2 mins then add tomato puree for approx 2 mins until the aroma of roast tomatoes hits you then add red wine and reduce by 1/3 scraping bottom of pan.
Add to pot with tinned tomatoes and chicken liver
Bring the pot to the boil then place in the centre of the oven uncovered for 4 hrs stirring 3-4 times during cooking
Once ready season with salt pepper and sugar and add basil

If freezing remove that amount before adding basil and add fresh once defrosted

You could also add a little freshly ground nutmeg or even a touch of cinnamon

Please try and add the liver even if you are not a fan as it added a richness to the sauce and your not aware its in there

It is a bit of effort when your preparing it, mainly breaking the meat up, but the beauty of it is you can then just forget about it before serving other than to just cook a bit of pasta. Plus very little chopping

It could easily be adjusted to a slow cooker recipe and great for lasagna

Time taken before oven 30mins
Effort     3/5
End result     4.5/5

Marinaded Poussin

A very tasty take on roast chicken and great for a family dinner. Who doesn't like a bit of roast chicken.

You can do 1/2 or a whole poussin per person depending if your as big an eater as I am.

Spatchcock the birds by cuting either side of the backbone and flattening it out.

Place in a bowl with some finely cut chives, thyme and the recipe said sage but I didn't have and as was using the herbs I have growing out back so used a bit of rosemary instead, lemon zest, chilli flakes, ground black pepper and a good glug of olive oil (regular not extra virgin).

Get you hands in there and coat the birds then leave to marinade.

Get a griddle pan nice and hot and give the birds 2 minutes each side until nicely browned then pop in the oven at 200 C for about 15 minutes.

I served this with garlic and rosemary potatoes. They went together like Saint and Greivesy.

Chop the spuds into same size cubes then boil until just cooked. Then drain and cool.

Get some regular olive oil good and hot in a frying pan, throw in some sprigs of rosemary and Half a bulb of garlic cut through the middle skin and all.

Season with sea salt pepper and a little aromat if you have it and fry until crisp and golden.

Make sure the oil is hot or they will be mushy not crisp.

Time taken     40 mins not including marinating time
Effort     2.5/5
End result    4/5

So simple chilli pasta

I saw this on a tv programme and it was so simple I didn't even bother writing it down. Am I lazy blogging such a basic recipe. maybe so but today spent 4 hrs looking for an evening gown for friday and could sleep on a chickens lip by tea time.

Chop a red chilli reasonabley finely

Cover the bottem of a frying pan with extra virgin olive oil, ( a good one) and add the chilli

In a seperate pan start boiling some pasta in salted water. Long is best - spagetti, linguine etc

Whilst the pasta is cooking turn the heat on under the oil and chilli. be very careful not to let the oil heat up to much as it will burn. as soon as you see a few tiny bubbles forming turn the heat of and let the chilli infuse

Just before the pasta is ready slightly heat the oil again then switch off. Add the pasta to the oil with tongs so that a very small amount of cooking water is taken but not much. Toss all together and serve.

No parmesan is required!!!

If you put to much oil in it could end up a bit greasy at the end

Time taken     15 minutes
Effort     1/5
End result 3.5/5

Its such a simple dish I couldn't give it a higher score but its really tasty and will make it a regular simple supper

Piedmontese Peppers

I took a break form cooking new recipes last night and made one of my old favourites. Thought I could still add it. It's something I finish only to want to eat it all over again.

Ingredients are per person:

1 red pepper
2 ripe plum tomatos
1 clove of garlic sliced thinly
2 tinned anchovies
Plus salt pepper and extra virgin olive oil

Heat the oven to 190 c (170 c fan)
Cut the peppers in half lengthways leaving the stalk intact and remove the seeds
Skin and core the tomatoes, then cut into quarters
Place slices of garlic into the pepper halves then the tomatos and push them in to the corners a bit
Season and drizzle with olive oil. Bake for about an hour
Cross with a couple of anchovies and if their are any juices don't waste them, pour them over

Time taken     1hr 15 min
Effort     1.5/5
End result     4.5/5

Apologies couldn't find phone so no picture

Roasted pork belly with fennel seeds

I always think pork belly is underestimated, Its inexpensive and full of flavour. Last night I tried my best to create the perfect piece of pork.

1 -1.5 kg free range belly pork on the ribs
2 cloves of garlic crushed with a pinch of salt
1 tbsp ground fennel seeds
1 tbsp olive oil
150ml fino sherry or white wine

Mix the garlic with the fennel seeds and rub all over the flesh side of the pork.
Place on a large board skin side up, and dry the skin thoroughly.
Generously sprinkle with fine sea salt (about 1 tbsp) all over the scored skin. Leave for half an hour then dust off the excess salt.
Preheat the oven to 230 c/ gas 8
Tranfer the pork to a large roasting tin greased with the olive oil and place in the hot oven on the top shelf, roast for 30 mins till hard crackling has formed then turn the oven down to 190 c/gas 5.
Transfer the pork to a clean roasting tin and roast for 2 - 2 1/2 hours.
Remove from the oven and rest covered in foil for 15 minutes.
Make the gravy:
Pour off excess oil and place tray over a low to medium heat, deglase with the sherry scraping the bits off the bottom as you go.Simmer for a couple of minutes to reduce the alcohol then taste for seasoning. If its strong add a little water. Serve over pork

I know, I know - work on the presentation!!!

I cut the ribs off before carving and they were stunning to nibble on. Because the pork is cooked on the bone there was no chewy bottom to the meat and it was perfect.

Only problem I had is that even though I followed all instructions for the crackling and had the oven as high as it would go not all the fat crisped up. Maybe this is because I used the fan oven and should of just used the ordinary ovenso the heat was all at the top of the oven.

Total time     2hrs 45
Difficulty level     2.5/5
End result     3.5/5

This is a cookbook recipe - Moro - Sam and Sam Clark

Must try chicken kebab

Saturday night in and I couldn't resist trying a kebab recipe that I saw a while ago on tv. I loved the idea but knew the recipe was pushing myself taste wise as cinnamon would be my food hell!

Please don't be put off trying this recipe if your not a fan of cinnamon as although it reads very heavy on the spice the resulting taste was delicious.

I made this as a greedy portion for 2 but the recipe would be just as simple for 10 people and with very little work great for friends as you would not spend ages cooking. Most of all though this was so much FUN to make, to serve and to eat.

For the marinade:

4 cloves of garlic
1 lemon, juice only
4 tbsp olive oil
1/2 heaped tablespoon of ground cinnamon
1/2 heaped tbsp ground allspice
pinch cayenne pepper
boneless, skinless chicken thighs ( 6 - 12 depending how many are eating

Crush the garlic with 2 tsp of sea salt and a pinch of black pepper in a pestle and morter. Stir in the lemon juice, olive oil and spices. pour over the chicken and coat well. Leave at least an hour or even overnight.

Pre heat the oven to 160 c/ 140 c fan / gas 3. fold the chicken thighs in half and tread widthways onto 2 skewers, leaving a 3cm gap between each skewer. repeat with all chicken until you form a solid kebab.

Place kebab on a hot griddle pan and sear on each side. Transfer to a baking tray and finish in the oven for 45 - 50 minutes, turning halfway.

To serve stand the kebab on a chopping board point end down and slice off the meat with a sharp knife. serve in warmed flatbreads or pittas with shredded iceberg lettice, sliced cucumber and red onion. I used Franks chilli and lime sauce and also some greek yogurt that I'd crushed a clove of garlic into. You could even get some pickled chillies if your a purist.

The original recipe called for 1 tbsp of both cinnamon and allspice so I'll leave that up to you. I wouldn't use chicken breast for this as it might be to dry.

Time taken     5 mins for marinade + 1 hour
Difficulty level     2/5
End result     4/5

I will be making this again. Him indoors commented I had captured the authentic flavour and he loved it. Please try this it very worth it

Thai Chicken with Chilli and Basil

Friday night and the perisher is fast asleep. Large glass of rioja in hand and I want a takeaway. But it's been two days since I started blogging the recipes I try and I can't have a night off already. I probably should of called this blog 'cooking whilst drunk'!

I am aware I should start posting pictures of the dishes so will fish my camera out. Oh dear best think about presentation too. Ok so the recipe......

- 4 cloves of garlic crushed
- 1to3 long red chillies roughly chopped
- 1to3 birds eye chillies roughly chopped
- 4 tbsp oil
- 350g chicken finely sliced
- 3 tbsp chicken stock
- 2 tbsp light soy sauce
- 1 tbsp dark soy sauce
- 2 tsp caster sugar
- 2 handfuls of thai basil leaves

- Using a mortar and pestle pound the garlic and all chillies into a paste
-Heat the oil in a wok and fry the paste for 1-2 minutes until fragrant.
-Toss in the chicken and stir fry for 1-2 minutes
-Add stock, soy sauces, sugar and a pinch of salt and cook for 2 minutes
-Finally the basil and cook for 30 more seconds then serve with fluffy white rice

I am very aware that both my photography and more so my presentation is shocking. I will work on it. I am actually laughing out load that I have even added this photo. Please don't be put off trying it. It tastes far better than this picture makes it look.

My new rating system

Total time taken     30 mins

Difficulty after a glass of wine 2/5

End result     4/5

It was really tasty and would definitely make it again when I am lucky enough to happen upon more thai basil.

RECIPE CSI DOES NOT RECOMMEND COOKING WHEN DRUNK AT HOME. LEAVE TO THE PROFESSIONALS

I used 3 of each chilli as I like spice but obviously if your not a chilli fan use 1 of each. Also I used chicken thigh as I feel it has more flavour but this type of quick cooking would work as well with breast. I did use a good supermarket stock, the ready made pots in the meat aisle but I will add the stock recipe for this dish just in case.

Boil 2kg chicken carcasses, 2 slices fresh ginger, 2 spring onions chopped and 3 L of water and simmer for 2 1/2 hours

Seabass parcels

Never been a lover of alot of fish, although you wouldn't have to twist my arm to much to tuck into crab, lobster or well most shell fish really, but unless the fish is whole and bbq'd on a beach somewhere its never my first choice. So last evening I decided fish should be on the menu at least once a week and this is what I did.

Cut a large pieces of silver foil and buttered an area in the middle big enough for the fish to cover. One per person.

Place a sea bass fillet skin side up on buttered area of each piece of foil. Place 2-3 fresh basil leaves on to skin of fish in a central circle. This is because next you place a slice of unwaxed lemon on top of the basil, which stops the lemon contacting the fish. Season with seasalt flakes and freshly ground black pepper.

Before sealing the parcels add a good glug of dry vermouth to each - about 4 tbsps. Seal tightly folding all sides cloced. place all parcels in a baking tray and pop in an oven pre heated to 200 C for 10 to 15 minutes depending on size of the fillets.

Once cooked pour the juices from each parcel into a pan and once they start to bubble add some chopped knobs of unsalted butter and stir in until suace has thickened slightly and serve over fish.

What did I eat with it, peas sorry, I love peas. If you don't have vermouth, white wine would do just as well. It is really handy to buy a bottle though its cheap and last for ages and unlike wine I do not feel compelled to finish the open bottle off.

I would rate this recipe well. Thought it was yummers and him indoors ate it too.

Wish me luck off for hair cut, I look like a lego head!!!!

My first effort

        I've never been a talented cook or singer, both of which annoy me greatly. (Have no writing experience either which will become evident). Not much I can do about the singing but as a new mum I find myself at home alot more in the evenings so I have been spending my energy and cash on trying new recipes. To be clear these are not all my own recipes, I'm just trying out as many different dishes as my budget, Talent and boyfriends patience allow.

        I'm not sure why I am blogging as although I have not read any blogs before now, I would imagine they are all by talented foodies. I am hoping writing these recipes down will mean one day soon I won't find torn out magazine pages with recipes in every handbag and coat pocket. This is just my learning experience and some won't turn out great so the fact I'm posting them anyway tells you I have way to much time on my hands. Thats the excitment though isn't it. You buy the ingredients, do your best and you never know whether it'll be Egon Ronay or Egg-on-Ronny! So if anyone reads this they will probably be like me, just people who like to eat and love giving it a go 'I try very hard' aahhhhh! I cook home dinners with a bit of effort I suppose and rarely slimming stuff - FAT IS FLAVOUR -

        One of my goals is to find a recipe for the perfect curry. I've made some reasonable ones but never managed to crack it. So last nights effort was SUBJI. This recipe won the OFM best readers recipe award 2010 so I had high hopes........

Sweet potato and aubergine Subji

enough for 2

1 large onion chopped
4 cloves of garlic chopped
ginger (thumb sized piece) chopped
1 tsp cumin seeds
2 green chillies chopped
salt and pepper
butter
olive oil
2 tsp garam masala
2 tsp turmeric
1/2 tsp ground cardamom
1/2 tin chopped tomatoes
coriander good handful
1 large aubergine chopped in small cubes
2 sweet  potatos chopped slightly larger
2 good handfuls of spinach

I fried the onions garlic chillies ginger cumin seeds and a pinch of salt in oil and butter until soft. Stired in the garam masala, turmeric and cardamom, followed by the chopped tomatos and half the coriander.
Simmered for 5 mins then popped in the aubergine covered with a lid and simmered for 20 mins.
Added the sweet potatoes and a bit of water as it got a bit dry. Then simmered for another half an hour. Finally added the spinach and once it had wilted stirred in the rest of the coriander and served with basmati rice.

The other half said he really enjoyed it but I thought it was lacking something ( lamb probably). Wasn't to hot but had a nice kick to it. I found it a tiny bit harsh tasting and didn't give me that comforting feeling that I get from a good curry. It wasn't bad but I think back to the drawing board for currygate. Maybe it was a bit healthy for my 'fattier the better' palette.

If by some miricle someone has read this far and got any recipes they can reccomend, would be very greatful


What to make tonight?????????????