On a Knife Edge - Culinary Adventures, Dish 1 Curry.

Having been one of four winners in The Egg Awards 2013 I was asked by Blackrock Knives to blog about my experiences with my prize which consisted of 4 beautiful kitchen knives and a Swiss Peeler, which I was very grateful for, as I have used one for years. These knives are lightweight in the hand (good if you are arthritic) and unbelievably sharp. You need to treat them with care and respect and not tap them on the side of the sauce pan which shamefully is an old habit of mine! 

Having moved house and unpacked them it seemed like a good idea to try them so I decided to use the paring knife to peel a whole load of windfall apples from the tree in the garden. I felt like it was the first time riding a bicycle, scary! These babies are sharp! Nevertheless the knife made short work of the apples and I made the Ozark Pie which I blogged about in one of my Pine Flat Place posts. 

The first meal I wanted to blog about was the one I made for yesterday and consisted of Rick Stein's Pineapple Curry from his Far Eastern Odyssey and my Sweet Red Pepper Chicken Curry.

The pineapple was deliciously ripe but the largest of the knives went through it as if it almost wasn't there, cut into bite sized chunks it took no time at all. Likewise with the onion cut with the same blade into the thinnest slices I have ever cut. So far so good.

This is one of my favourite recipes from Rick's book and I find it quite hard not to include it when I cook an Indian meal and I have to make copious amounts of his roasted Sri Lankan Spice Blend. With the addition of garlic, fresh curry leaves, turmeric, fresh chilli and a coconut milk all it takes is a gentle simmer for the mixture to turn into sweet and spicy heaven!

Next up was to tackle a whole (fat) free range chicken with the second largest, thinner blade knife. I was astounded at how easy it was to joint this bird with the knife and it took me a third of the time it has in the past even with freshly sharpened blades, I even managed to remove the wishbone in one piece which is a miracle for me. I cut the joints into thighs and drumsticks and the breasts into 4 pieces each. I was pleased with the look of the final skinned pieces and they didn't look like they had been cut with the lawn mower for once. Job done!

Next up was chopping the garlic, onions and peppers with the second smallest knife into fairly fine pieces, this really took no time, but care needs to be taken as the blades are very keen edged.

The curry is cooked quite simply with garlic, coriander, cumin, turmeric, Kashmiri chilli powder, black pepper, lemon juice and home made chicken stock, a seasoning with salt is made to taste. This curry is light and delicate and is a good foil to the robust sweet and rich pineapple dish.

The dishes were served with plain Basmati and Wild Rice, with a sambal of Greek 0% yogurt, chopped spring onion and fresh coriander. I am delighted to report that I was genuinely happy with the time saved in prepping for this dish, and more so now that I have these brilliant knives to use alongside some of my old favourites. Bon Appetit!





Favourite Recipes from Pine Flat Place August 2013

 

 

This month is my last column as we are moving house shortly. I have enjoyed writing this column and hope that some of you may have enjoyed one or two of the recipes I have written about. At this time of writing (mid August) cherry tomatoes are in abundance and this lovely simple recipe has these, fresh basil and lovely new potatoes combining to create a lovely very economical Mediterranean flavoured dish. It’s a recipe by the lovely Gennaro Contaldo from Two Greedy Italians. Vegetarian.

 

PATATE ARRAGANATE

 

 INGREDIENTS

7 tbsp extra virgin olive oil
500g new potatoes, thinly sliced
1 tsp dried oregano
Salt and freshly ground black pepper
Large handful of fresh basil leaves torn
300g red onions, sliced
400g cherry tomatoes halved and de-seeded
I tbsp white wine

METHOD

Preheat the oven to 180°/Gas 4

Pour 3 tbsp of the olive oil into an ovenproof roasting tin. Arrange a layer of the potatoes, season with the salt and pepper, scatter over some basil leaves. Follow with a layer of onions and tomatoes and a drizzle of the remaining olive oil. Continue with another layer of potatoes and repeat the process until all of the vegetables have been added to the dish. Pour over the remaining olive oil and white wine.

Cover with foil and bake in the oven for 45 minute. Remove the foil and loosen the potatoes from the bottom of the dish with a fork, taking care not to break them. Continue to bake uncovered for a further 15 to 2 minutes until the potatoes are cooked. Serve immediately.

 

As this is my swan song, as it were, this next recipe is one of my favourite game dishes ever, it’s an incredibly delicious Greek dish full of the flavours of late summer and it is one from Clarissa Dickson-Wright and Johnny Scott’s The Game Cook. If you can’t get hold of quail use partridge or 2 small wild ducks. If you can use organic unwaxed lemons as the flavour is better,

 

THESSALIAN QUAIL

Photo by Gus Filgate

 

INGREDIENTS
6 quail
Juice of 1 lemon
4 tbsp olive oil
2 bay leaves
1-2 sprigs of thyme
4 juniper berries, crushed
3 cloves
Rind of ½ orange, cut into julienne strips
2 oz (50g) fresh breadcrumbs
1 onion, chopped
3 tbsp flat parsley
2 oz (50g) toasted pinenuts
12 Greek black olives
1 glass of red win
Salt and freshly ground black pepper

METHOD

Rub the birds inside and out with half the lemon juice, olive oil and crumble the bay leaves together with the thyme, juniper berries, cloves and orange rind.

Pre-heat the oven to 190° C/375° F/Gas 5. Heat the remaining olive oil in a pan and gently fry the breadcrumbs. Add all the other ingredients, except the olives and wine to the breadcrumbs. Cook gently for a little longer and use to stuff the quails. There will be mixture left over, arrange this in an oven-proof dish and put the stuffed quails on top. Sprinkle the olives and the wine on top and cook in the oven until the quails are cooked – about 15 to 20 minutes.

I cannot leave without parting with this gem, the chocolate peanut bars beloved by so many people, these sweet and salty gems have become extremely poplar at many a church event; so here it is. This glorious recipe is from Nigella Lawson’s Kitchen. If using dark chocolate in the main part use a round tin and cut thin wedges of it, if using more milk chocolate use a rectangular tin and cut into bars.

 

SWEET AND SALTY CRUNCH NUT BARS

INGREDIENTS

200g dark chocolate and 100g milk chocolate
Or 200g milk and 100g dark chocolate (I use this one)
Or 300g milk chocolate
125g unsalted butter (it must be unsalted)
3 x 15ml tablespoons golden syrup
250 g salted peanuts
4 x 40g Crunchie bars

1 x 25 com spring form tin or 1 rectangular foil tray

METHOD

Line your tin with foil or use foil tray, break up the chocolate into pieces and put in a heavy based saucepan with the butter and syrup, put on a very low heat and gently melt together.

Tip the peanuts into a bowl and crush the Crunchie bars with your hands and add to the bowl. Stir this mixture into the melted chocolate, then tip into your cake tin or foil tray. Smooth the top of the mixture as much as you can pressing down with a spatula. Put into the fridge once cooled for about 4 hours or until set hard and cut into slices as desired. Keeps for 3 – 4 days.

Favourite Recipes from Pine Flat Place July 2013

This month calls for light summer food cooked as part of a formal dinner party and finger food amuse. This time of year is great for hedgerow and woodland treats and as such it seems a shame to let it all go to waste. With a little imagination some amazing dishes can be made which are not only good to look at and eat but don’t cost the earth.

This first recipe is for a popular starter and is my interpretation of a classical recipe which has been entered in The Egg Award 2013.

I won third prize in this competition and won a wonderful set of Blackrock Ceramic Knives.
http://theeggaward2013.blogspot.co.uk/2013/06/wild-garlic-twice-baked-cheese-souffle.html

WILD GARLIC TWICE BAKED CHEESE SOUFFLÉS

INGREDIENTS

Serves 8-12
50g Wild Garlic Leaves washed well and finely shredded
70g butter
75g freshly grated Gruyére cheese
75g freshly grated Parmesan cheese
400ml whole milk
50g plain flour
4 large Free Range eggs separated
Just less than 400 ml seasoned double cream
Salt, pepper and freshly grated nutmeg to taste.

METHOD

Pre-heat oven to 200° C, 400° F Gas 6
1. Butter 8 large or 12 small ramekins well with butter from allowance.
2. Put the wild garlic in a pan with the milk, bring to the boil and set aside
3. mix the remaining butter with the flour incorporating it well, then add the milk and wild garlic and cook until thick and smooth, stirring constantly. Cool for a short while
4. Beat in the salt, pepper, nutmeg, Gruyére and then the egg yolks.
5. Whisk the egg whites in a very clean bowl until they form stiff peaks and then fold into the cheese mixture.
6. Spoon into the ramekins and arrange in a deep baking tin with boiling water halfway up the side of the dishes.
7.  Cook in the pre-heated oven for 15 to 20 minutes, allow to cool for 15 minutes and then turn out of the ramekins. (The soufflés can be frozen at this point until needed)
8. Arrange in a shallow oven-proof dish buttered and sprinkled with half the grated Parmesan cheese.
9. Pour the seasoned cream over the soufflés, sprinkle with the remaining Parmesan and bake again for 15 to 20 minutes until well risen. Serve at once.

The eggs I like to use the most are those from my neighbour's hens, I get them all when I look after them!

This second recipe is one I invented this June. I found some enormous nettle leaves the size of my hand nearby and thought I would make stuffed nettle leaves similar to the Greek stuffed vine leaves. The stuffing is my own invention but the cooking method is the same as the vine leaf version. Vegetarian again! Serve as a starter, amuse or as part of a Mezze.

VIVIENNE ALDRED’S STUFFED NETTLE LEAVES

INGREDIENTS

25-30 very large nettle leaves picked wearing suitable gardening gloves with scissors
4 oz. cooked brown Basmati rice
1 finely chopped clove of garlic
5 small spring onions finely sliced.
4 oz. toasted pine nuts
1 preserved lemon
Handful of fresh oregano finely chopped
1 low fat Mozzarella ball
Freshly ground black pepper and sea salt to taste
Olive oil
Water

METHOD

Pre-heat oven to 180° C, 350° F Gas 4
1. Scald 25 – 30 very large nettle leaves in boiling water with a tsp bi-carbonate of soda in the water. Leave for 2 minutes and then refresh in cold water for 15 minutes or until cool. Dry the leaves on kitchen towel and trim off the stalks, half of the middle rib of the leaf and any brown warty looking lumps.
2. Chop into small pieces the spring onion, garlic, mozzarella, peel the skin from the flesh of the preserved lemon, discard the flesh and soak the peel for 10 minutes, chop finely. Toast the pine nuts in a small frying pan, tossing them as you go as they burn easily.
3. Mix together in a bowl the rice, oregano, onions, mozzarella, lemon, pine nuts and season to taste with salt and freshly ground black pepper, bind with a splash of olive oil.
4. Take a nettle leaf and join the sections together, stem end towards you. Place a small teaspoon of the rice mix onto the leaf, fold the edges inwards until they meet, fold the stem end away from you and roll up like a small cigar. Repeat.
5. Place the rolls into a pan in a single layer. Barely cover with water and pour a good glug of olive oil on top. Wiggle the pan to distribute.
6. Bake in the oven for 30 minutes and allow to cool in the juices.

This last recipe is from Claudia Roden’s brilliant book of Middle Eastern Cookery called Arabesque. I made it with mutton chops I purchased from the iconic Brighton Grove Food Store which I have been frequenting for hundreds of years in Arthur’s Hill, Newcastle.

TAGINE OF LAMB WITH CARAMELISED BABY ONIONS AND PEARS

INGREDIENTS

Serves 6-8
1.5 kg boned shoulder of lamb or mutton chops (lamb neck chops will do)
5 tbsp vegetable oil
1 onion chopped
Salt and plenty of black pepper
1 scant tsp ground ginger
1 scant tsp ground cinnamon
½ tsp saffron threads
500g baby onions or shallots, soaked in boiling water for 5 minutes then peeled.
3 large pears
40g butter

METHOD

Cut the meat into 6-8 pieces, put in a wide pan with 2 tbsp of oil over a medium heat; turn to brown the pieces all over. Add the chopped onion and barely cover with water. Stir in salt & pepper, ginger, cinnamon and saffron, simmer, covered, over a low heat for 1 ½ hours, turning the pieces over a few times. Sauté the peeled onions/shallots in 2 tbsp oil in a pan until they have slightly coloured. Add them to the meat and cook for a further 30 minutes until the meat is very tender and the onions very soft but still in shape. Towards the end of cooking time cook uncovered to reduce the sauce. There should only be a small amount of liquid remaining.  Wash the pears, quarter and core them but do not peel them. Sauté them in a large frying pan in a mixture of butter and the remaining 1 tbsp oil over a medium heat until their cut sides are slightly browned and caramelised, If they have not softened right through put them into the pan, skin side up and continue to cook, covered, until they are very tender.

Favourite Recipes from Pine Flat Place May 2013

This month is a seasonal oriental themed article concentrating on great flavour. First up is a melting pork dish from the renowned Raymond Blanc, from his Kitchen Secrets book. If you have a water-bath instructions are given but conventional cooking instructions are given as well.

Slow-cooked marinated belly pork

 

(photo Jean Cazals)

Ingredients

For the pork

• 1 tsp sea salt
• 1 stalk lemongrass, bruised, halved lengthways, finely chopped
• 2 pinches freshly ground white pepper
• 2 pinches Chinese five-spice powder
• 4 new season garlic cloves, crushed
• 3cm/1¼in fresh ginger, peeled, chopped
• 2 red chillies, seeds and pith removed, finely chopped
• 1kg/2lb 2oz pork belly, ribs removed
• 2 tbsp rapeseed oil
• soy sauce, to taste
• sesame oil, to taste

For the cabbage

• 350g/12oz spring pointed cabbage cut into 0.5cm/¼in slices
• 20g/¾oz unsalted butter
• pinch sea salt
• pinch freshly ground black pepper

 Preparation method

1. For the pork belly, mix the salt, lemongrass, spices, garlic, ginger and red chillies together in a small bowl, then rub the marinade into the flesh side of the pork belly.
2. Cover with cling film and marinate for at least two hours, or up to 12 hours, in the fridge.
3. To cook the pork belly sous-vide, preheat the water bath to 85C/185F. Vacuum-pack the pork belly with the marinade and cook in the water bath for five hours. Remove from the water bath, remove the pouch and set aside to cool. Strain the cooking liquor through a fine sieve and set aside.
4. Press the pork belly between two baking trays with a weight on top to flatten the skin and place in the fridge for 1-2 hours.
5. (To cook the pork belly in a conventional oven, preheat the oven to 150C/300F/Gas 2. Place the pork belly skin-side up in a large ovenproof roasting dish. Add 200ml/7fl oz of water and place over a high heat on the hob until the water boils. Cover with a lid or foil and place in the oven for 2½ hours. Remove from the oven and check that the meat is cooked – if you are able to push the handle of a tablespoon through the belly, it is done. Alternatively, use a meat thermometer – the inside of the meat should have reached about 85C/185F. Strain the cooking liquor through a fine sieve and set aside. Allow the meat to cool, then press between two baking trays with a weight on top to flatten the skin and place in the fridge to chill for 1-2 hours.)
6. To finish the pork, heat the oven to 180C/350F/Gas 4.
7. Heat the rapeseed oil in an ovenproof frying pan over a medium heat and gently cook the pork, skin-side down for 10-15 minutes to crisp the skin, then transfer to the oven for 10 minutes to warm through.
8. Meanwhile, place the strained cooking liquor in a small saucepan with 200ml/7fl oz water and bring to the boil.
9. Season to taste with salt and freshly ground black pepper and a little soy sauce and sesame oil.
10. Meanwhile, for the cabbage, place the cabbage with the butter, three tablespoons water, salt and pepper into a large lidded saucepan.
11. Cover with a lid and cook over a medium heat for 5-7 minutes, or until the cabbage is tender.
12. Strain off any excess liquid and set aside with the lid on to keep warm.
13. Serve the pork sitting on a bed of cabbage with the hot cooking juices poured over, or put the whole belly, the cabbage and the juices in the roasting pot and place in the middle of the table for guests to help themselves.

 This second recipe is Rick Stein’s lightly steamed monkfish is served with a simple Far Eastern-style sauce. This luscious recipe is from his Food Heroes Book.  Be sure to pick stems only from the wild garlic to ensure its return next spring.

Steamed monkfish with wild garlic and ginger

(photo James Murphy)

Ingredients

• 350g-400g/12-14oz monkfish fillet
• ½ tbsp ginger, very finely shredded
• small bunch of wild garlic or garlic chives or 1 garlic clove cut into fine shreds
• 1 tsp sesame oil
• 1 tbsp dark soy sauce
• 2 spring onions, thinly sliced on the diagonal
• salt
• steamed rice to serve

Preparation method

1. Lightly season the monkfish fillet with salt and then cut it accross into thin slices.
2. Arrange the slices in a single layer over a heatproof serving plate and scatter over the ginger.
3. Put some sort of trivet in a wide, shallow pan. Add about 1cm/½in of water and bring to the boil.
4. Rest the plate on the trivet, cover the pan with a well-fitting lid and steam for 2-3 minutes until the fish is almost cooked.
5. Scatter whichever garlic you are using over the fish and steam, covered, for a further minute.
6. Meanwhile, put the sesame oil and soy sauce into small pan and heat briefly.
7. Remove the fish from the steamer and pour away about half the cooking juices.
8. Scatter over the spring onions, pour over the hot sesame oil and soy mixture and serve with some steamed rice.

This delicious salad is by John Torode and from Saturday Kitchen although it was also made on Master Chef recently for the palate test. The galangal can be bought in supermarkets already peeled and shredded by Barts Spices. Green Papaya can be bought from Chinese supermarkets and Waitrose often has Thai Basil in stock.

 Spiced salad of braised beef with roasted rice

Ingredients

For the braised beef

• 300g/11oz piece beef skirt (or shin or strap from the fillet or the sirloin)
• 2 tbsp Thai fish sauce (nam pla)
• 400ml/14fl oz coconut milk
• 1 thumb-sized piece galangal
• 2 stems lemongrass, bruised
• 1 thumb-sized piece root ginger, roughly chopped
• 6 lime leaves

For the dressing

• 2 dried red chillies, de-seeded, toasted in a dry pan and crushed
• 1 large lime, juice only
• 2 tbsp Thai fish sauce (nam pla)
• 2 tbsp palm sugar (or dark sugar)

For the salad

• 1 green mango or half a green papaya
• 2 handfuls bean sprouts
• 4 tiny Thai shallots, thinly sliced (or 2 larger shallots)
• 1 small bunch fresh coriander, leaves only
• 1 small bunch fresh mint, torn leaves only
• 1 small bunch fresh Thai basil, leaves only (or ordinary basil if Thai basil is unavailable)
• 100g/4oz basmati rice, soaked, drained and roasted in a pan until golden

Preparation method

1. Place the beef into a bowl and toss with the fish sauce. Cover and place in the fridge overnight.
2. The next day, when ready to cook, preheat the oven to 200C/400F/Gas 6.
3. Remove the beef from the fridge and drain off any excess fish sauce.
4. Transfer the beef into a roasting tray and add the coconut milk, galangal, lemongrass, ginger and lime leaves. Stir together and cover with foil.
5. Place in the oven and cook for 40 minutes.
6. After 40 minutes turn the oven up to 220C/430F/Gas 7. Remove the foil and turn the beef over before cooking for a further hour. Check from time to time that there is enough liquid, adding a little water if it's too dry, and turning the beef occasionally.
7. After an hour the liquid should have evaporated and the meat browned. Remove from the oven and transfer the meat onto a plate to cool - do not refrigerate unless using the next day as it is better served at room temperature.
8. When cool, slice the beef thickly.
9. To make the dressing, place the chillies, lime juice, fish sauce and palm sugar into a pestle and mortar and pound to combine.
10. Peel and shred the mango or papaya and put in a large bowl with the bean sprouts and sliced shallots.
11. Add a generous amount of the dressing and the sliced beef to the mango or papaya and stir to combine. Leave to one side for five minutes to allow the flavours to come together.
12. When ready to serve, add the herbs and toss to combine. Transfer to a serving plate and top with the crushed roasted rice.

Cornish junket with stewed rhubarb

This creamy, curdled milk dessert is the English answer to pannacotta, flavoured with lemon and nutmeg. This recipe is one from Master Chef (Celebrity) winner, former rugby player, Phil Vickery.

Ingredients

For the junket

• 400ml/14fl oz full-fat milk
• 150ml/5fl oz whipping cream
• 50g/2oz caster sugar
• 1 vanilla pod, split, seeds scraped out
• 2-3 pieces lemon rind, white pith removed
• pinch freshly grated nutmeg, plus extra for serving
• 1 tsp rennet (or vegetarian alternative)

For the rhubarb

• 3 sticks rhubarb, cut into 5cm/2in batons
• 50g/2oz caster sugar, or to taste
• 1 lemon, finely grated zest only

Preparation method

1. For the junket, place the milk, cream, sugar, vanilla pod, vanilla seeds and lemon rind into a heavy-based saucepan and gently heat to 36.9C/98.42F (check using a digital thermometer).
2. Quickly remove the rind and vanilla pod and pour the mixture into a clean bowl with a pinch of grated nutmeg. Add the rennet and stir well. Pour the junket mixture into four small serving bowls and set aside to cool to room temperature and set.
3. Once set, place the junket into the fridge to chill for 45 minutes. Just before serving sprinkle a little more freshly grated nutmeg over the top.
4. Meanwhile, for the rhubarb, place the rhubarb into a saucepan with the sugar, lemon zest and a splash of water. Cook over a medium heat until the rhubarb is tender but still retains its shape. Leave to cool, then chill in the fridge until ready to serve.
5. Arrange the stewed rhubarb over the junket and serve.

Favourite Recipes from PineFlatPlace March 2013

Favourite Recipes from Pine Flat Place

 

This month I have had a request for a summer recipe with strawberries and also one which children can make. This is a Pippi Longstocking type recipe for a cake to be eaten on Midsummer’s Day from a book I found in the National Trust Shop called Cherry Cake and Ginger Beer by Jane Brocket.

 

Children: Health & Safety dictates that anything choppy/slicey/heaty/burny should be carried out by your RESPONSIBLE ADULT (R/A) whoever that may be on the day. So now we have established that here’s the recipe.

SWEDISH STRAWBERRY CAKE

Makes 1 large cake.

INGREDIENTS
380g caster sugar
230g soft butter
4 eggs
250 ml buttermilk
1 tsp vanilla extract
Finely grated zest of unwaxed lemon
425g self-raising flour
¼ tsp baking powder
¼ tsp bicarbonate of soda
750ml whipping cream
500g strawberries
1 red sweet (optional)
24 cm round cake or spring-form tin greased with butter and lined with baking parchment.

 

METHOD

1. Preheat the oven to 180°C/Gas Mark 4
2. In a large mixing bowl, cream the sugar and butter together until pale and fluffy using a whisk either by hand (tiring) or an electric whisk (much easier)
3. Beat in the eggs one at a time
4. Add the buttermilk, vanilla extract and lemon zest and stir to mix. Sift in the flour, baking powder, bicarbonate of soda and fold in gently using a cutting motion until all the ingredients are combined.
5. Spoon the mixture into the lined tin and bake (R/A) for 55-60 minutes in the middle of the oven until the cake is well risen and a skewer or sharp knife inserted onto the middle comes out clean.
6. LEAVE the cake in its tin on a wire rack to cool COMPLETELY then turn out onto the rack.
7. Cut the cake (R/A) in half horizontally with a sharp knife. Whip the cream until nice and thick but still spreadable. Spread a third of this on the bottom layer of your cake. Reserve one really good strawberry and scatter the remaining (whole) on top of the cream. Gently replace the top layer of cake.
8. Spread the remaining cream generously over the top and sides of the cake and place the single strawberry (or your red sweet if you prefer) in the centre and serve immediately.

 

This next recipe is iconic, a one-off classic from Momofuku Milk Bar in New York, made by Christina Tosi one of the pastry chefs. Anyone who has taken a bite of this Milk Bar best seller immediately knows the reason for the sassy name. Once you start eating this rich, salty-sweet pie with its oat cookie crust, you won’t be able to stop.

http://milkbarstore.com/main/

MOMOFUKU’S CRACK PIE

pic: Kirk McCoy/Los Angeles

Oat Cookie Crust

Nonstick vegetable oil spray
9 tablespoons (1 stick plus 1 tablespoon) unsalted butter, room temperature, divided
5 1/2 tablespoons (packed) golden brown sugar, divided
2 tablespoons sugar
1 large egg
3/4 cup plus 2 tablespoons old-fashioned oats
1/2 cup all purpose flour
1/8 teaspoon baking powder
1/8 teaspoon baking soda
1/4 teaspoon (generous) salt

 

Filling

3/4 cup sugar
1/2 cup (packed) golden brown sugar
1 tablespoon nonfat dry milk powder
1/4 teaspoon salt
1/2 cup (1 stick) unsalted butter, melted, cooled slightly
6 1/2 tablespoons heavy whipping cream
4 large egg yolks
1 teaspoon vanilla extract
Powdered sugar (for dusting)

 

Oat Cookie Crust

Preheat oven to 350°F. Line 13x9x2-inch metal baking pan with parchment paper; coat with nonstick spray. Combine 6 tablespoons butter, 4 tablespoons brown sugar, and 2 tablespoons sugar in medium bowl. Using electric mixer, beat mixture until light and fluffy, occasionally scraping down sides of bowl, about 2 minutes. Add egg; beat until pale and fluffy. Add oats, flour, baking powder, baking soda, and salt and beat until well blended, about 1 minute. Turn oat mixture out onto prepared baking pan; press out evenly to edges of pan. Bake until light golden on top, 17 to 18 minutes. Transfer baking pan to rack and cool cookie completely.

Using hands, crumble oat cookie into large bowl; add 3 tablespoons butter and 1 1/2 tablespoons brown sugar. Rub in with fingertips until mixture is moist enough to stick together. Transfer cookie crust mixture to 9-inch-diameter glass pie dish. Using fingers, press mixture evenly onto bottom and up sides of pie dish. Place pie dish with crust on rimmed baking sheet.

 

Filling

Position rack in center of oven and preheat to 350°F. Whisk both sugars, milk powder, and salt in medium bowl to blend. Add melted butter and whisk until blended. Add cream, then egg yolks and vanilla and whisk until well blended. Pour filling into crust. Bake pie 30 minutes (filling may begin to bubble). Reduce oven temperature to 325°F. Continue to bake pie until filling is brown in spots and set around edges but center still moves slightly when pie dish is gently shaken, about 20 minutes longer. Cool pie 2 hours in pie dish on rack. Chill uncovered overnight. Sift powdered/icing sugar lightly over top of pie. Cut pie into wedges and serve cold.

 

This next recipe is one for the Chileans among us and any veggie loving people too, it’s from another old book of mine Food out of Chile by Maria Figueroa, a refugee from Pinochet’s Fascist Chile, who ended up in Newcastle and became a huge part of the Red Herring Workers Co-operative in Arthur’s Hill, a very popular vegetarian whole food café.

LENTEJAS GRATINDAS

(Lentil and Cheese Bake)

400g (14oz.) Green Lentils
450g (1lb) onions finely sliced
500g (18 oz.) fresh tomatoes (or 4oog tin tomatoes and 1 tbsp tomato purée)
400g (14oz.) potatoes peeled and diced
100g (2oz.) Cheddar cheese, grated
50g (2oz.) Parmesan cheese, grated
3 tbsp oil
Corn oil for frying
75g (3 oz.) breadcrumbs
5 cloves of garlic, crushed
2 tsp cumin seeds
1 tbsp fresh parsley or basil
½ tsp oregano
½ tsp white pepper
Salt

Method

Put the lentils to cook in cold water with the cumin seeds and simmer for 25 to 30 minutes, adding a little salt half way through.

In another pan heat the oil until very hot, add the onions and crushed garlic and fry for about 3 minutes. Then add the finely chopped tomatoes and basil or parsley. After 5 minutes, add the oregano, pinch of salt and white pepper.

 

Mix together the lentils, the fried ingredients, parmesan cheese and breadcrumbs, arriving at a thick but not dry consistency.

 

Deep fry the potatoes until golden.

 

Fill an oven dish ¾ full with the cooked lentils, then add a layer of diced fried potatoes with a generous sprinkling of the grated cheeses and pop it into a hot oven for 5 to 10 minutes until bubbling. Serve this with any light salad.

Favourite Recipes from Pine Flat Place December 2012

This month’s theme is a trip down memory lane, a visit to two of my books with my handwritten recipes in them. This first recipe and lost in the mists of time I do not have it attributed to anyone so maybe it’s one of mine. It’s a delicious dinner party starter and vegetarian to boot. It needs to be eaten up immediately as it does not keep, even in the fridge!

Brown Lentil and Mushroom Paté

Ingredients:
4 oz small brown lentils
½ pint water
1 bay leaf
Sea salt and freshly ground black pepper
4 oz flat mushrooms
1-2 tbsp olive oil
1 medium onion finely chopped
1 garlic clove finely chopped
1 tbsp tahini
1 tbsp fresh chopped thyme
Juice of 1 lemon
2 tbsp freshly chopped parsley

Directions:
1. Cook lentils slowly in water with bay leaf for 1 hour or until tender/water absorbed Remove bay leaf and mash lentils with a potato masher.

2. Finely chop the mushrooms, Heat the oil in a saucepan on a low heat, put in the onion and garlic and fry until nearly golden, raise the heat a little and add the mushrooms, cook for 2 mins stirring constantly.

3. Take the pan from the heat and mix in the lentils, thyme, parsley and tahini, gradually add the lemon juice tasting as you go to get the right amount of acidity and season with the salt and pepper.

4. Press the mixture into 4 ramekins and chill until firm.

Serve with home made Melba toast or flatbreads.

This next recipe is also unattributed but it’s definitely not my recipe and must be from an old book of North American recipes as there is also a Key Lime Pie recipe as well. It’s cheap to make, filling and utterly delicious. I have some apples and nuts so feel like making it myself. It’s one of those magic recipes where it sorts itself out as it cooks!

Ozark Pie

Ingredients:
4 oz. plain flour
2 ¼tsp. baking powder
1 tsp. salt
8 oz. (6 oz. will do) white sugar
2 beaten eggs
1 tsp. vanilla extract
1 ¼ lb peeled and chopped dessert apples (chopped weight)
2 oz. chopped nuts (mix of walnuts, pecans, hazel nuts is nice)

Directions:
1. Preheat oven to 375 degrees F Gas 5. Combine flour, sugar, baking powder and salt in a bowl and add the chopped apple and nuts.

2. Beat in the eggs and vanilla extract and pour into a greased 9 inch fairly deep sandwich tin and bake for 40-45 minutes.

Serve with whipped cream.

The next recipe makes a tasty and filling lunch or supper dish and is another oldie from my handwritten collection. It’s a retro classic!

Argentine Quiche

Ingredients:

Short crust pastry (bought in ready rolled is fine)
7 oz. tin corned beef
7 oz. tin baked beans
2 tbsp milk
2 large FreeRange eggs beaten
1 tbsp tomato purée
¼ level tsp. salt
Pepper
1 level tsp chilli seasoning
1 oz. grated sharp cheddar cheese

Directions:
1 Heat oven to 400 degrees F Gas 6, line a loose bottomed greased flan dish with the pastry and chill in the fridge.

2 Cut the corned beef into 4 slices and each slice into 3 fingers. Mix the beans, eggs, milk, tomato purée, seasonings together and pour into the pastry lined dish.

3 Arrange the corned beef fingers in the dish like the spokes of a wheel; sprinkle the cheese on top and bake for 35-40 minutes until set.

This final recipe is from Marks and Spencer’s British Cooking and is terribly easy to make. A lovely old-fashioned traditional recipe which is utterly delicious for all it’s simplicity.

Brown Bread Ice Cream

Ingredients:
3 oz. whole wheat/wholemeal breadcrumbs
2 oz. granulated sugar
3 tbsp. water
¾ pint double cream
3 oz. icing sugar
½ tsp vanilla extract

Directions:

1Toast the breadcrumbs until golden, put the sugar and the water in a pan and heat until the sugar dissolves completely then boil fast for 2 minutes. Add the breadcrumbs and pour onto a baking tray or wooden board and leave to cool. Bash into pieces.

2 Whip the cream, icing sugar and vanilla together; add the sugar-coated breadcrumbs. Pour into a plastic tub and freeze. Remove this ice cream from the freezer 1 hour before you want to eat it as it sets quite hard!

The Fledgling Food Blog of @KitchandBot