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Week 34: Pressure cooker pork casserole

Story location: Home / food_and_drink / recipe_a_week /
18/Aug/2013

This recipe came about more or less by accident. I had planned to try a cake recipe but shortly after I had cooked and eaten this I realised it should probably count as this week's recipe. I wasn't following a recipe but simply threw together a one-pot meal based on what I had in the kitchen.

We have had a pressure cooker for several years but all I have used it for so far is to make soups or stocks. Until today I hadn't used it to cook an actual meal. I had recently bought some pork cheeks and thought a one pot pressure cooker meal might work.

I started by frying some red pepper, onion and garlic for a couple of minutes before adding the cheeks. I then poured a tin of tomatoes into the pressure cooker and added some mixed herbs, a pinch of salt, a generous pinch of smoked paprika and a grind of black pepper. I put the lid on the pressure cooker, brought it up to pressure and cooked for half an hour. I turned the heat off and let the pan cool down enough to let me remove the lid. I added some tomato puree, a bit of cornflour for thickening and a tin of beans.

The meat had gone soft and tender and readily came apart, which was what I'd hoped would happen. The sauce tasted very familiar and after a couple of mouthfuls I realised it was very similar to a recipe from our old Floyd on Spain book: a stew using tomatoes, red peppers and chorizo. I had accidentally recreated something which tasted almost identical to a family favourite recipe which I hadn't had for years.



Week 33: Lemon Berry Pudding

Story location: Home / food_and_drink / recipe_a_week /
16/Aug/2013

Every now and again I catch a programme on the Food Network. A couple of months ago I caught an episode of Baking with Anna Olson where she did upside down cakes. One of the recipes was Lemon Berry Saucing Cake. I decided to wait until the fruit in the garden was ripe before I gave it a go. I have managed to collect wild strawberries, blackcurrants, raspberries, red gooseberries and blackberries.

The dessert was surprisingly easy to make. I started by making a fairly runny batter which consisted of half a cup of sugar, 3 tablespoons of plain flour, a pinch of salt, 1 egg yolk and 2/3 of a cup of semi-skimmed milk.

I took the egg white and whisked it until it started to form peaks. The white was actually quite runny, suggesting the egg was quite old, even though they were only bought a few days ago and still had 10 days until the 'Best Before' date.

I managed to find 4 mis-matched ramekin dishes which I buttered and coated with sugar. I put a layer of berries in the bottom of each, using different combinations of the ones I mentioned above.

Lemon Berry Saucing Cake
These were the only 2 matching ramekins. The puddings were baked at gas mark 4 for 35 minutes. The ramekins were in a bain marie to help them cook evenly.

Lemon Berry Saucing Cake
I was surprised at how well the puddings turned out. The one pictured here had mixed fruit in. The one I ate was mainly gooseberry with some blackcurrant and strawberry. The balance of sharp and sweet flavours was about right and the pudding had a good cakey texture with a good layer of sauce on top.



Godiva returns to Coventry

Story location: Home / Blog / coventry /
10/Aug/2013

Last year, in the run up to the Olympic Games, a giant statue of Lady Godiva left Coventry and travelled to London. Today the statue returned to Coventry and journeyed around the city.

Godiva Awakes



Week 32: False Economy Lime Curd

Story location: Home / food_and_drink / recipe_a_week /
04/Aug/2013

A week or so ago I was in the supermarket and (as usual) had a rummage around the reduced and out of date fruit and veg fridge. There was a bag of limes for 30p so I decided to get them and worry about what I was going to do with them when I got home. Gin and tonic was sadly out of the question because I forgot to buy any tonic water.

I found several suitable cake recipes and ended up making some coconut and lime cupcakes. Sadly I seem to have eaten them all without taking any photographs, which is a bit poor and quite unlike me. The cakes were quite simple to make, being a basic pound cake recipe with added lime zest and juice and some grated coconut. After baking, they were sprinkled with toasted coconut and drizzled with a syrup made with lime juice and sugar.

After making the cupcakes I still had 2 limes left over so they sat in the fridge for a few days while I decided what to do with them. I thought I would have a go at making a lime curd in the microwave. It was very simple to make, a few minutes juicing the limes then 7 minutes in the microwave in 1 minute bursts.

If the lime curd was supposed to be a way of using up the limes and avoiding food wastage, it was probably a bit of a false economy. The two limes only cost me 10p but since I needed to add sugar, butter and 1 egg to the juice, the one egg alone cost me 17p so I ended up spending more money than I was saving/avoiding wasting.

Home made lime curd

The limes were fairly yellow with green patches so I shouldn't really be surprised that the curd came out much more yellow than green.

Home made lime curd

The curd was very sharp and sour. I probably needed to add a bit more sugar to the recipe but since limes vary a lot, I imagine it is quite difficult to publish a recipe which will give ideal results in all cases.



Week 31: Stromboli Pizza

Story location: Home / food_and_drink / recipe_a_week /
28/Jul/2013

For this week's pizza night I decided to try a Stromboli pizza, a filled pizza which is often rolled up. The base was a normal bread/pizza base. For the filling I used vegetable chilli, chicken and cheese.

Making the Stromboli Pizza
I started by rolling the base into an oval shape. Closer to rectangular would be better but oval works well enough. I spread the base with the vegetable chilli then sprinkled chopped cooked chicken over the top.

See more ...



Week 30: Onion Muffins

Story location: Home / food_and_drink / recipe_a_week /
26/Jul/2013

This weeks recipe was based on one from the Hairy Bikers European Baking book and was a savoury onion muffin. The originals were topped with poppy seeds but I didn't have any of those so I made a few variations, topping some with onion seeds, some with grated cheese, and others weren't topped but had some chilli cheese mixed into the muffin batter before cooking.

Onion Muffins

I used red onions and one thing I noticed was that they turned green after cooking. The recipe contained baking soda, which is alkaline, so it is likely that this reacted with the anthocyanins in the onion to turn them green.

Onion Muffins



History Live 2013

Story location: Home / Blog /
21/Jul/2013

We regularly go to the English Heritage Festival of History. It was cancelled last year due to the weather but it was back this year, renamed History Live.

In addition to the battle re-enactments, there were old fashioned side-shows such as the fire eaters and a return of the Victorian Gymkhana.

 

Click on the thumbnail to view the image



Week 29: Brioche

Story location: Home / food_and_drink / recipe_a_week /
19/Jul/2013

This year has been largely dominated by baking and bread, mainly because my newest cookbooks are all baking based, mostly cakes, bread and pies. I regularly make normal 'everyday' loaves using either traditional yeast or sourdough without consulting any recipes, but every now and again I feel the need to try something a bit more adventurous. I had intended to try a brioche for a while and finally got around to doing it today, partly because we had 4 eggs in the kitchen which were getting a bit old and needed using up (they weren't off but the whites had gone a bit runny). The recipe I intended to try (from the River Cottage bread book) needed 4 eggs so that seemed to be a good way of using them up.

This recipe is 'all in one' where the flour, sugar, milk, butter and eggs are all mixed together, instead of more traditional ones where a dough gets made first and the butter is mixed in afterwards. I used our electric mixer with the dough hooks but the mix remained very sticky and refused to form a ball. I had to add a bit more flour and knead by hand before it became more manageable and was ready for the initial proving. After a couple of hours in the fridge, the dough had gone nice and firm and was then ready to be put in the tins for the second rising.

I decided to do a standard loaf and a more adventurous spiral shaped bun. I have been meaning to do more shaped loaves and I thought brioche might be a good one to start with.

Brioche

Brioche

I think I slightly over-baked them because the crust was a bit darker than I would have liked. The actual bread had a very good texture and tasted very buttery, possibly a bit too rich even! I can normally eat quite a lot of bread in one sitting but probably won't be able to with this. A very rich brioche like this would work very well with fruit or chocolate, to make a cake. A slightly less rich version would be more suitable to use as a normal bread, albeit a special treat bread.



Godiva Festival 2013: Saturday

Story location: Home / Blog / coventry /
06/Jul/2013

We only popped in for a couple of hours on the saturday, to wander around the festival and have a look at the various stalls. When I was in the main arena last night I noticed a Nando's outdoor catering trailer and when I mentioned it to Emma, we decided that was where we would get our lunch from. Emma went there for a chicken pitta but I decided to go to he caribbean food stall next door for a tray of Jerk Pork with rice.

Jerk Pork with rice

The meat was diced belly pork which had been coated in a spicy marinade and was served with more spicy sauce poured on top. It was different to the typical saturday lunch we have at home, which is usually something quick like pasta or a wrap or toastie and made a nice change.



Godiva Festival 2013: Friday

Story location: Home / Blog / coventry /
05/Jul/2013

The headline act on the main stage tonight was Echo and the Bunnymen. They were supposed to appear last year but the festival was cancelled due to the wet weather. That was a shame because I wanted to see them since I missed them at the Leeds Festival a few years ago (it was a choice between them and Iron Maiden), so this year after 3 attempts, I finally managed to see them live.

Echo and the Bunnymen

See more ...



Week 27: Scone (rhymes with 'gone', not with 'phone')

Story location: Home / food_and_drink / recipe_a_week /
04/Jul/2013

I haven't had much time to do any really adventurous or new cooking but I did a couple of quick desserts this week. The first was a simple scone recipe. This was made by mixing the flour, sugar and butter in a food processor then stirring in the milk. I used a variety of our shaped cutters, including duck and dinosaur.

Scones

The second was a custard tart. These were supposed to separate into a pastry style base and a custarty top during cooking but they ended up more like sweet yorkshire puddings. They tasted good but weren't really what I was expecting. This might have been because I used a yorkshire pudding tin, which was fairly shallow, instead of a deeper pie tin.

Custard Tart



Courgette Harvest

Story location: Home / food_and_drink /
04/Jul/2013

I had tried to grow Summer Ball Courgettes a couple of years ago but it was a bad year for courgettes for me. None of the plants did well and I didn't get any courgettes. This year has been better and so far I've picked a smallish one.

Yellow Ball Courgette

The only other things I've harvested so far have been herbs, a few wild strawberries, and some chillies from last year's plants.



Reverse Gear

Story location: Home / Blog / tv /
01/Jul/2013

I was watching the new episode of Top Gear on the BBC iplayer and I noticed something slightly dodgy during one sequence. Co-presenter Richard Hammond was pretending to hide from one of the guests (Mike Rutherford from Genesis) when I noticed the picture had been reversed.

Top Gear in Reverse

I wouldn't have noticed if it hadn't been for the 'SONY' boxes on the floor and the box of kitchen foil on the table.



Week 26: Parsnip Bread

Story location: Home / food_and_drink / recipe_a_week /
23/Jun/2013

My first attempt at making a parsnip based bread was from a recipe by Hugh Fearnley-Whittingstall. I had bought a cheap bag of parsnips which were going out of date and needed to use some up since I didn't really want to fill the freezer with parsnip wedges (which would probably have meant I would be eating roast parsnip for several months).

I followed HFW's recipe very closely but used finely chopped rosemary instead of thyme. The substitution worked well. There was one slight problem, which was probably my fault: the dough was a bit too wet and the resulting bread was slightly soggy in the middle. The actual flavour was good and the bread toasted well, which had the advantage of slightly drying out the bread a bit.

My second attempt was a sweet potato and parsnip bread. I started off with the vegetables mashed and left to cool before I added bread flour, yeast and a little water, and mixed to a soft dough. I think the dough was roughly 50% vegetable by weight. I baked the bread in a moderately hot oven until it was brown and crusty on top. The bread was slightly sweet and had a chewy texture but worked really well in a cheese toastie.



Week 25: 'Pumpkin' Pie

Story location: Home / food_and_drink / recipe_a_week /
20/Jun/2013

This week's recipe was an attempt to do something with the diced butternut squash I had in the freezer.

Butternut Squash Pie

The filling was based on a recipe from Good Food magazine but I made half the quantities and made 4 individual pies instead of one large one. I also used a regular shortcrust pastry base instead of a sweet pastry.

Butternut Squash Pie

I have never tasted a 'genuine' pumpkin pie so I don't have anything to compare mine to. The filling had a slightly 'custardy' texture and the flavour was mainly a combination of squash and cinnamon. I'm not sure if I would make them again but I think I'd be interested in tasting a more authentic one.