Thai Tom Yum Soup (Veggie)

Over the years, despite growing into a very competent home cook, the one cuisine family that has always flummoxed me is the Pan Asian cuisine, and especially Thai. All of our peers seemed to rave about it and there are many thai restaurants in our area to meet the demands of mid life professionals reliving their gap year glory days. Having never been on a gap year, I always put that down as the reason I just 'didn't get Thai', and I have always loved the butter, cream and dairy laden European diet. I also blame the horror of nasty Anglicised green curry for my rejection of this beautiful cuisine too.

However, as I near my forties, my body and digestion is changing dramatically, and I've found myself drawn increasingly to lighter, more refreshing food packed with flavour, and so... my recent experimentation with Thai and Chinese food has really taken off, and that's been helped by our local restaurant Thai Charms doing a lunch time special £8.95 menu, allowing me to discover authentic thai dishes that are simply out of this world.

Last night I made a vegetarian version of the classic Tom Yum Soup and it was deliciously warming, perfect for the freezing temperatures. It was the first time that I had ever had tofu, too. The tetra packed silken tofu for reference and it was lovely. I definitely urge you to try this type if you've been put off by the other drier tofu.

LEVEL: EASY
BUDGET: LOW (approx £1.25 a serving) 
FEEDS 2-3 comfortably as a main dish
TIME: FAST
VEGETARIAN


Budget Notes: Having a general stock of thai ingredients regularly in the fridge reduces the cost of cooking thai as a little goes a long way and will make several dishes across the week. I always have a fresh ginger root, couple of red chilis and a bunch of lemon grass in the fridge and soy and fish sauce in the cupboard; so initially the cost may be a little bit of an outlay, but it stretches very economically.


INGREDIENTS
1 lemon grass stalk
2 cloves of garlic
1tsp of sea salt
1/2 red chili or dried chili flakes to personal level
2 x good stock gels (veggie or chicken)
6-7 Shitake mushrooms
2tbsp soy sauce
Splash of fish sauce (optional)
Pak choi or dark green cabbage
Corriander
Basil
1 bundle of dried egg noodles.
1/2 pack of tetra packed silken tofu (optional)


METHOD
1) In a large casserole pan / soup pan make the stock up into 1 1/2 pints of stock. Mince the lemon grass and garlic and ginger together in a pestle and mortar with salt to help break it down. Add to the stock mix and heat until well infused.

2) Add the 2thsp of soy sauce, splash of optional fish sauce, and a tbsp of brown sugar.

3) Add the noodles and cook for approx 5 until softened.

4) Add the chopped shitake mushrooms greens, basil and coriander and heat until greens are vivid.

5) Cube the tofu and place in the bottom of the bowl. Heap the noodles and solids on top to help heat it through and then pour over the broth.

TIP: Add more or less stock depending on your tastes, and adjust salt accordingly.

Spaghetti Squash Stuffed with Mushrooms and Ricotta

It's not always easy to get a hold of spaghetti squash, but when you do, it's always exciting. Spaghetti squash gets its name from the way its fibres look like spaghetti. It's much more fibrous than other squashes such as butternut, and as a result, I much prefer it. It's not sweet either; more akin to pumpkin.

This dish is super easy and super special as well as being an awesome Vegetarian dish  that makes a refreshing change from the standard Veggie menu.


COST MEDIUM ££  (Approx £2 a head) 
LEVEL EASY
VEGETARIAN

INGREDIENTS Serves 2 (Generously)

• 1 spaghetti squash
• 1 tub of Chestnut mushrooms
• 2 gloves of garlic
• Salt and pepper for seasoning
• Truffle oil for drizzling (optional) 

METHOD:
1) Cut the squash in half and spoon out the seeds
2) Place in the microwave for approximately 5-7 minutes, just to soften it slightly to reduce oven cooking time.
3) Place into the oven with a drizzle of olive oil for approximately 30 minutes until beginning to yield under pressure.
4) In a frying pan, sautee the garlic and the sliced mushrooms in a pan until slightly golden. Remove from heat and put into a dish.
5) Stir in a pot ricotta cheese and then spoon into the squash halves. Return to the oven for approximately 25minutes.
Serve with a good dose of black pepper and a drizzle of truffle oil

Persian Inspired Rice & Pheasant, with Chestnut Patties and Cauliflower Puree

This ended up being a really popular post on the Instagram Page and so I've prioritised the recording of the recipe.

This dish came about because we had Jonathan's parents for a couple of days over the Christmas period and I'd planned on doing a rare beef salad, but the meat, although beautifully hung, was spoiled and so we had to ditch it, meaning a very quick menu replan out of the freezer.

Fortunately I had 3 packs of 4x pheasant breast from the Farmer's market as they had been on 3 packs for £10. Then it was very much a case of what did I have in the store cupboard. After a swift gin and tonic, this dish was the result, and it was absolutely beautiful.

And apologies to the legacy of Persian cuisine for me totally messing with your food. I'll hope you'll forgive my joyful inspired culinary moment based on my small knowledge of Persian food.

This dish is a bit of a challenge but it's a pleasure to cook and great fun if you can bring in a sous chef to help you out. There's a lot going on but none of it is particularly difficult if you take your time and enjoy the fact that it isn't a fast food dish.


SERVES 8

COST £   (£13 total - approx £1.65 a head)

DIFFICULTY - medium

TIME  approx 50-60mins

For the Persian Inspired Rice. (v) 
This makes a fabulous salad dish when served cold. It's a dish inspired by a very similar rice dish that we've had as a side dish on Christmas day for nearly 20 years.

INGREDIENTS

1tbsp olive oil
3 cups of wild rice
3 cloves of chopped garlic
2 onions
1 heaped tbsp of powdered coriander
1 tsp of coriander seeds
1 tsp of ground cumin
1 heaped tsbp of fennel seeds
1 bay leaf
2 tbsp of whole blanched almonds
1 tbsp of chopped blanched almonds.
5/6 chopped dried figs
2tbsp of dried cranberries
2 knorr veggie stock cubes
1-1.5pints of boiling water
1 fresh ripe mango (which is a cheeky alien addition but works)

METHOD 
1) Finely dice the onions and add to a heavy bottomed frying pan with the olive oil, cook until translucent. Add the chopped garlic and spices and cook out for about 1-2 minutes
2) Add the rice and turn over in the oil.
3) Make the stock by adding the stock gels to the boiling water and pour half of it into the pan with the rice. Stir occasionally to stop it sticking.
4) When the rice is on the turn (approx 20 minutes) add the chopped figs, cranberries and stir, adding the rest of the stock little by little waiting for it to absorb before adding more. Continue cooking until the rice is on point and all the liquid has been absorbed.
5) Add the nuts and fresh chopped mango, stir, place a lid over the top and set aside for at least 20 minutes for all the flavours to infuse.

*

For the Pureed Cauliflower (v) 
A little time consuming but worth it as it serves as your sauce.

INGREDIENTS
1 cauliflower
0.5 pints of double cream
Nutmeg

1) Steam or microwave the cauliflower florets so it has minimal water contact.
2) Using a hand blender, blitz the cauliflower until it's smooth as possible.
3) Stir in the double cream and the powdered Nutmeg and then pass through a fine sieve until a smooth puree is achieved.

*

For the Pheasant

Much hilarity accompanied my attempts at sous vide.
 I think we might invest in a vacuum gadget being as
they aren't too expensive and the sous vide
 technique makes cooking for big numbers super easy. 

Pheasant has a reputation for being a little tricky, in that if it's 
over cooked or under cooked then it can go tough, but please
 don't let that put you off this wonderful sustainable healthy 
meat. In oder to prevent it going tough it is really recommended 
that you firstly sous vide the pheasant, which sounds a lot more complicated than it actually is.

We had great fun using the method suggested in The Field, the classic British Country magazine but it comes very much with 
a non liability form.


HOW TO SOUS VIDE AT HOME

• Place the pheasant breasts, 4 at a time into a ziplock food bag.
• Add a dash of olive oil and a sprig of rosemary along with a grinding of pepper
• Press out as much air as possible as you ziplock it up, and then taking a drinking straw, insert into one corner of the bag, sucking the rest of the air out to create a vacuum
• Place in a pan of water at 67 degrees Celsius for approximate 20-30minutes.  
• Then pan fry your pheasant breasts in hot butter until the breasts take on a golden brown colour. Rest for at least 5 minutes and then slice thinly. 

A jam / cooking thermometer is
crucial for this activity

*

For the Chestnut Patties

INGREDIENTS

6 good quality Herby sausages

8 slices of back bacon

cooks chestnuts

METHOD

1) Split the sausages and place into a bowl. 

2) Add the chopped chestnuts. 

3) mould into small patties and wrap in a slice of bacon

4) Oven bake for 20-30 minutes on 180 until cooked through. 

Traditional Celebration Trifle

There are some things not to be messed with. Part of their pleasure is the tradition and nostalgia, and this is never truer than when we're talking about the classic English Trifle, which is one of the few times I'm an advocate of cutting the same culinary corners my mother, mother's mother and mother's mother's mother also used.

There's only one tiny modern modification that I've added, and that's the addition of a couple of spoonfuls of Chambord, a black raspberry liquor which I use instead of sherry.

This is one of our family's favourite puddings. There's something incredibly nurturing and celebratory about the combination of smooth creamy custard, and punchy raspberry jelly, and everything is better with cream. When our daughter had severe chicken pox and could barely swallow, her sad-eye request was for mummy's trifle. The girl lived off it for almost four days, and was the only time she smiled. That's the power of trifle. It's literally happiness in a bowl.

Traditionally, trifle is served on Boxing Day, New Year's Eve or any other family celebration day, such as birthdays, but honestly, if the weather is grey and you've got an afternoon to kill, most of the ingredients can be in permanent store aside from cream and milk, and it's the perfect mood enhancer.

Enjoy x


SERVES 10
COST £  (approx £8 - less than £1 a head)

INGREDIENTS: 

Trifle Sponges
Tin of raspberries in syrup (In this very rare case, tinned work better than fresh)
Raspberry Jelly squares
3/4 pint of boiling water
2tbsp of Chambord liquor
2.5tbsp of Birds Custard Powder
1 pint of milk
2tbsp of sugar
1.5 pints of Double cream, whipped until very stiff.
Sprinkles to decorate.

NOTE about the Bowl: kitsch vintage is best. Cut glass is transformed in candlelight, adding to the showgirl nature of this dish. If you haven't had a heavy crystal bowl passed down to you, then they are very often available at charity shops, car boots, and flea markets for just a few pounds. We use Jonathan's granny's bowl, and the sentimentality adds an extra layer of sweetness.


METHOD
1) layer the bottom of a heavy glass bowl with trifle sponges. Spoon out the tinned raspberries over the sponge and a couple of spoons of syrup over the sponge.
2) Make the jelly according to instructions, except reduce the amount of water slightly to ensure a good firm set. I use 3/4 of a pint rather than the recommended pint. Allow to cool slightly before pouring over the sponge mix. Set in the fridge until firm.
3) Whilst the jelly is setting, make the custard, according to the directions but instead of using 2tbsp to a pint of warm milk, use 2.5tbsp to ensure that it sets. When the custard is is thick enough to see spoon tracks, set aside in the pan, covering the top with clingfilm  (pressed against the custard) to stop a skin forming. Allow to cool. If time is short, place the custard in a bowl and then place the bowl on top of a bowl of ice, stirring continuously for about 5-7 minutes to take the heat out.
4) When the jelly is set and the custard is cool (but not cold enough to set) pour over the jelly base and return to fridge, where it can sit for about 2 hours.
5) Whip double cream until is is stiff and then spoon over the trifle, smoothing it.
6) Go crazy on the sprinkles.

SERVE with either a glass of Chamord and sparkling wine, or a glass of ice wine.

The ultimate mouth party: Spicy chickpea cakes with Red onion and coriander Salad

Throw a party for your mouth and embrace
Meat Free Monday in style. Perfect
pick you up for a cold and gloomy day
as it has tastes of summer. Don't stomp
on the citrus element of this dish. It's the
ingredient that makes it. 

Okay, so I have fallen in love. If you are people who love BIG flavours then these moreish little chickpea cakes are for you. They are fabulous for entertaining on a big scale because you can just multiple the quantities and batch cook them.

There is a definite nod to Indian cuisine and I went quite heavy on the green and red chilli because I like it spicy.

This recipe is an adaptation of Delia Smith's Chickpea Cakes in her fabulous book Vegetarian Collection (A book I can't recommend highly enough).

I've stripped down the rather long methodology and tweeked a few ingredients due to my own stock cupboard staples and the result is divine.

LEVEL: EASY
COST: SUPER CHEAP (approx)  £1 per person
TIME: 30-40minutes all in.

SERVE on top of a big salad platter. I added avocado to the salad just to balance out with the heat of the chick pea cakes.

INGREDIENTS: (Serves 3 as a main or 6 as a starter) Makes about 12 cakes.

1 Tin of chickpeas
1 finely diced medium onion
1 red onion
1 bunch of coriander
1 tbsp of low fat mayonnaise.
1 egg
1 lemon
cup of flour.
2 medium garlic cloves
1/2 a green chilli
1tbsp fennel seeds
1/2 tbsp caraway seeds
1tbsp turmeric
pinch of dried red chilli flakes

METHOD

The smell that will fill your
house is amazing and will
make you feel instantly
uplifted. 

1. First thinly slice the red onion. Place in a nice serving bowl. Roughly chop half the bunch of coriander (approx 10-15 stalks) and then squeeze the juice of half a juicy lemon (1 full not so juicy lemon) and let sit whilst you prepare the rest of the meal. 

2. Place the caraway and fennel seeds in a heavy based frying pan. Warm and then add the diced white onion and cook until softening down and taking colour.

3. Add the garlic, turmeric and chopped green chilli. Stir for a couple of minutes.

Don't over blitz your chickpeas.
You want them to still hold some
structure and texture. 

4. Meanwhile: Using a blender, pulse the chickpeas and about 15 stalks of the coriander until they are broken down but retain some texture.

5. Add this to the frying pan with the onion mixture and give a good stir. Squeeze in the juice of half a juicy lemon. Transfer to a mixing bowl.

6. Add the mayonnaise and stir thoroughly.

7. Taking a table spoon, heap the mixture and then work in your hands until it becomes a small ball. Dust it in flour and then using a pastry brush, brush with beaten egg.

Would make a great buffet
party dish, too. 

8.
Fry off in batches until it takes a golden colour. Place on a baking tray in the oven for 10 -15 minutes whilst you prepare the salad.

Serve on one big platter and get folks to dip in.

TIP: They would be nice served with a pot of lemon mayo or a yogurt and mint raita. We served ours with a mango and apricot chutney we had lurking in the back of the cupboard (part of some random hamper we got at christmas LOL)

Big and Small Revolutions. What a trip to the coffee shop taught us last night.

Last night, after drama-rama class, I took Betty to Cafe Nero as a treat for going up a level in her reading at school. It was freezing cold, her sister was at the later  drama session and we had an hour to kill.

Huddling round with our hot-chocolates we chatted about the day and suddenly, because I have all but killed our coffee-cake cafe habit (saving us nearly £200 a month), this 'naughty' rule-break felt really special.

It went to show how mindset is so adaptable and that the smallest changes can make the biggest difference. There have been many times I've sat in the coffee shop not really being present with the girls because it's all so much part of routine, but last night wasn't like that. I wasn't going to waste our precious treat checking my phone or glancing through the newspaper. No - heading out and spending £12 on a tea-time treat was suddenly seen in terms of being 25% of our weekly food bill challenge. It was special. It put it firmly in perspective.

What was also interesting was that as Betty didn't finish her chocolate cake, which was almost bigger than her head to be fair, we asked to take it away with us. The barista was very happy to pack it up and grabbed for a clear plastic box. I bravely asked if he would mind putting it in a paper bag and explained that we were trying to reduce our plastic as part of our New Year resolutions.

He broke into a wide grin and told me that I was just one of many people that day who had said something similar and that many people had started bringing their own cups.

So as Betty and I walked back to meet Rosie, hand in hand chatting away, swinging our paperbag of left-overs by our side, it made me feel that we are actually part of a vastly spreading movement between ordinary families like our own who are genuinely determined and committed to making as much change as we can - and I felt genuinely optimistic that things are changing.

Brilliant Blue Cheese Stuffed Mushrooms

WE LOVED THIS MEAL.

We had these last night because our original meal plan (which was fish gratin) was taking into account that usually we have 4 for dinner on a Tuesday and as it was just the two of us, I didn't want to use the larger fish portions that were in the freezer.

Instead, I did break the rule of heading to the supermarket more than once in the week, but I was good when I got there, just picking up a pack of field mushrooms.

We still have stilton left over from christmas and so this proved to be a very economical meal with surprising results. If you are a die hard carnivore who really misses meat, then this dish is a really great compromise, and I promise you, you won't miss the meat element of your dinner.

The sweet potato is a really important element in elevating this dish from just being a stuffed mushroom; it adds a really satisfying layer of flavour, and the sweetness works beautifully with the salty blue cheese.

This has by far been one of our favourite veggie dishes and we'll be having this as part of our regular meal plan.

LEVEL: EASY
VEGETARIAN
COST $ approx £0.60p per person
TIME: 10 minutes prep and 20-30 minutes cooking.

INGREDIENTS for 4

4 field mushrooms.
3 medium sweet potatoes.
2 slices of white bread
1 cup of blue cheese broken into pieces
1 tbsp of olive oil.

METHOD
Blitz the bread into breadcrumbs. Add the mushroom stalks and blue-cheese and blitz in a blender.
Place the field mushrooms into an oven-proof dish.
Spoon mixture evenly into the field mushrooms and drizzle over the olive oil ready for the oven.
Cook on 150-180c for about 25-30 minutes until the topping has gone a nice golden brown and the mushrooms have relaxed.
Meanwhile peel and boil the sweet potatoes, When they're soft, add a teaspoon of butter, stir in and then blitz with the hand blender.

On the plate, spoon the sweet potato onto the plate and place the mushroom on top. Serve with a selection of green vegetables or salad.

Hot Veggie Burritos

Saturday night is a chance for us to properly veg out (in all ways). It's sofa and t.v dinner and ridiculously light entertainment t.v. But it's great to do that once a week when the rest of the week is so much more structured.

A super economical vegetarian meal, just
perfect for a t.v dinner. 

This week, I decided to cook something spicy and easy that would be perfect for a sofa dinner, and that we could drink alongside our Budweiser Prohibition beer (more on that later.)

We wanted a veggie option being that is part of our 2018 resolution and the idea of Mexican child bean burritos just seemed to hit all the sweet spots. Spicy, cheesy, fun food.

This is great for feeding a crowd on a budget, too. There's something quite joyful about this dish, which maybe comes from the spices.

LEVEL: EASY/MEDIUM
COST: $
VEGETARIAN
TIME: About 1 hour cooking and half an hour prepping.

INGREDIENTS: (serves 4 at two burritos each)
1 medium onion
1 tin of mixed beans
1 tin of kidney beans
1 vegetable stock cube
1 tbsp of oregano
1 tbsp mixed dried herbs.
2tbsp of hot smoked paprika (adjust to preference)
1 tbsp of cayenne (adjust to preference)
1 dried red chilli (omit for preference)
1 tin of chopped tomatoes, blended to a puree
Two handfuls of grated cheese
Fresh red chilli
Sour cream
8 soft tortilla breads

We served ours with sweet potato wedges, just wedged, oiled and baked in the oven with a dash of hot smoked paprika.

AS there was just the two of us, I split the bean mix and froze the other half portion, making it a super time economical meal.


METHOD:

• Sweat off onion in heavy based casserole dish. 
• Add in the oregano, paprika and cayenne and stir until well mixed. 
• Add the tinned beans and stir. 
• Add the tinned tomato puree
• a half pint of veggie stock 
• Cook down until most of the liquid has gone and the bean chilli is looking thick and good for filling approx 30-40 minutes on a medium to low heat. (Stir it occasionally as not to catch on the bottom) 
• Leave to cool a little and then in an oven proof dish, fill the tortillas down the middle, roll them into a wrap and flip onto the ovenproof dish so that the join is underneath. 
• Sprinkle with cheese and fresh chilli rings. 
• Return to oven for about 15-20 minutes until hot and the cheese has melted and started to brown. 

NOTES: We served it with Budweiser prohibition larger /beer - which I'm afraid to say, I took one mouthful and rejected the rest. It put me in mind of old fashioned toilet water. Was far too perfumed and flowery for my taste. Will not be buying again.

Pork Chop and Blue Cheese Tray Bake

LEVEL: EASY
COST: ££
MEAT DISH
APPROX TIME: 15 minutes + 30-35 for roasting

Pork is one of my favourite meats. It's so versatile and
appears to be light on the digestion as well as being
really well priced. It's one of the cheaper organic / free-
range meat options out there and makes a great base for
loads of different flavours. 

This is one of the most deceptive dishes that I've found. When presented at the table it looks like you've been slaving over a hot stove for hours, and the rich blend of flavours enhances that illusion. In truth, this is a really great midweek meal because you literally sling everything into one roasting pan, stick it in the oven and walk away from it for 35 minutes. This week I used that time to fold and put away the washing, ensuring that for one rare time in my life I actually felt like I was nailing adult life.

This recipe is neither particularly healthy (although it's  not unhealthy either) and it's clearly not vegetarian, but it is cheap - especially being as the pork chops were on half price offer from Waitress this week. Having mum over on a Monday for dinner and the eldest staying up, the cost of this dinner came in at £8 for the four of us, so at £2 a head, that's pretty good going.


INGREDIENTS (FOR 4)

4 Pork chops with the bone in
Two handfuls of new potatoes,
3 or 4 sprigs of thyme
2 cloves of garlic
1 apple
A palm size of blue cheese

Bag of green mixed salad or serve with broccoli.

METHOD:

• Slice the new potatoes into slices about 1.5 cm thick, spread out on the bottom of a roasting pan that has already been brushed with olive oil. 
• Cut the apple into slices, removing the core and spread out over the potatoes
• Season with salt and pepper and lay the thyme sprigs on top. 
• Lay the pork chops on top of the bed of veggies and place in a pre-heated oven at about 180 for approx 30 minutes or longer (until the pork chops have gone a nice golden brown colour and the potatoes look cooked.)
• Sprinkle the chops with blue cheese and return to the oven for 5 minutes until the blue cheese has melted over the chop. 
• Serve on one big serving platter with a bowl of hot or cold green accompaniment and voila. Dinner is served. 

GRILLED GOATS CHEESE & CARAMELISED ONION CROSTINI ON SALAD WITH BALSAMIC DRESSING

I forgot to take a photo, which is a pity because it was
a really pretty plate of food, but instead, let me kill you
with cuteness as you look at these little poppets
gambolling around. 

LEVEL: EASY
COST: ££ (Approx £4 for 2)
VEGETARIAN
TIME: approx 20 minutes

NOTES: This is a dish that I have made many times as a starter dish when entertaining. It's a crowd pleaser (unless you hate goats' cheese and then this is probably not the recipe for you)
It's full of big flavours that trick you into thinking you have eaten a really substantial and satisfying meal, and of course there is the creamy goats cheese that makes you feel you're eating something really decadent.

It's very much worth making your own caramelised onion chutney because a) it's much cheaper, b) it tastes amazing c) it's not full of preservatives. You can always make a full sized batch up and use the rest over the course of the week in pack up sandwiches etc.

One of our all time favourite dishes that makes you look like a pro-chef with hardly any effort.

INGREDIENTS: 
Soft goats cheese
A stale french stick or loaf
Green mixed salad bag
2 medium onions
2tbsp Brown sugar
1tbsp of Red wine vinegar
half a cup of water
Balsamic reduction (can now be got from most supermarkets and a bottle lasts for ages)
Walnuts.

METHOD: 

• Slice your onion thinly and fry off in a little butter in a good non-stick pan until translucent and taking a little colour. Add the red wine vinegar and a smash of water and the sugar. Cook down and continuously stir for about 15-20 minutes until a lovely dark toffee colour. SET ASIDE
• Slice your bread (2 slices each) and toast one side. Turn over to the uncooked side and put the goats' cheese on and return to grill. 
• Plate out the bagged mixed salad (one with spinach, kale and watercress addition are really nice) 
• Scatter the walnuts over the salad. Place the grilled, brown cheesy loveliness in the middle of the plate, top with caramelised onions and then finish the plate with a drizzle of the balsamic reduction.