Posts Tagged 'recipe'

Christmas Stollen Pudding

A new dessert (new to me) is now in my cooking repertoire, Christmas stollen pudding.   A little while ago I posted about how I was going to make stollen, which I did. The recipe I used produced 2 loafs one of which I used today to make Christmas stollen pudding, its a kind of bread and butter pudding but using stollen.

Its ridiculously easy;

  • take you loaf and cut it into chunks
  • mix together 2 eggs, 300mls (1 1/4 cups) of milk and 300mls of thick cream
  • Pour over the stollen pieces and bake for 40mins at 350f (180c)

Then enjoy.

Here’s how mine turned out;

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Slow cooker lamb shank recipe

It may still be warm outside, but it definitely doesn’t feel like summer, so its time to bring out the slow cooker. I’ve already decided that this year I want to try and do more with the slow cooker than just repeatedly making beef casseroles, and first up for a try was a lamb shank recipe. This takes around 20 minutes prep time, 4.5 hrs in the slow cooker and serves 4.

For this you’ll need;

  • 1 carrot (finely diced)
  • 1 leek (finely diced)
  • 1 onion (finely diced)
  • 2 celery stalks (finely diced)
  • 4 lamb shanks
  • 3 cloves of garlic
  • 4 sprigs of rosemary
  • 4 slices of prosciutto
  • 60g of tomato paste (1/4 cup)
  • 500ml of beef stock (2 cups)
  • 250ml red wine (1cup)
  • 90g olives (1/2 cup)
  • Handful of chopped parsley (to throw on at the end)

First finely dice all your veg up and place in the bottom of the slow cooker

Then cut 3 or 4 little slits into the meaty part of each lamb shank and insert some of the sliced garlic

Place a sprig of rosemary on each of the shanks and wrap with a slice of prosciutto, securing with a couple of toothpicks

Add the tomato paste, stock and wine, and a good pinch of salt (leave pepper till later in the cooking)

Put on ‘High’ for 4.5 hrs

About 10 minutes before the end of the cooking time add the sliced olives and the parsley, then serve with your side of choice, and enjoy.

Slow cooker lamb shank

Here is a photo of my version, it doesn’t have the olives as my other half isn’t keen on them so I left them out for her sake. I served mine with a side of turmeric mashed potato which looked neon in the kitchen lights!

Red Onion Relish Recipe

Red Onion Relish Recipe – Say that 10x over and really fast!

relish onion red

Looking to add a little bit ‘more’ to dinner tonight (a pretty simple affair of bangers and mash) I decided I’d try and do something to go along side.  I optioned for a BBC Good Food recipe for red onion relish;

  • 2 Red onions (sliced)
  • 50g butter
  • 1tbsp of brown sugar (not the rolling stones kind)
  • 1tbsp of red wine vinegar

The recipe calls for ‘good quality red wine vinegar’ I used what I had in the cupboard its quality is unknown……

Melt the butter, add the onions, a few minutes later add the sugar and vinegar, simmer for 20 minutes stirring frequently to ensure the sugar doesn’t burn and enjoy. Easy enough.

Having just made this though, I would suggest a little longer on the cooking time, a really wanted a deep red so left it on longer and it did get slightly darker, and next time (its so easy there will be a next time) I think I would be a bit more generous with the vinegar.

http://www.bbcgoodfood.com/recipes/1415637/red-onion-relish

Dr Pepper ribs recipe

My follow up food post after the ‘meh’ korma is a somewhat more successful stab at some BBQ ribs in a Dr Pepper marinade.  I was a little unsure as to whether or not I’d give theses a go but them come highly recommended in the September issue of the BBC’s Olive magazine.

Although time consuming, the ingredient list is short and the effort is minimal. You will need;

  • Approximately 1.5kg of pork ribs
  • 1.5 liters of Dr Pepper 
  • 2 Star anise
  • 8 Whole allspice berries

Bung that lot into a roasting pan, making sure the ribs are fleshy side down, and cover tightly with foil.

Now put them in apre heated oven at the low temp of 150 degrees c for 2 hours. This is the perfect time to go drink beer.

Between beers and during the 2 hour window you need to get the glaze ready, you’ll need;

  • A further 200 ml of Dr Pepper
  • 6 tbsp of soft brown sugar
  • 6 tbsp of tomato ketchup
  • 1.5 tbsp of Dijon mustard
  • 2 tbsp of Worcestershire sauce
  • 3 tbsp of soy sauce
  • 1 tbsp of ground allspice

Put that lot in a pan and simmer for a while, until they are thick and syrupy.  This took longer than I was expecting so I’d aim to have at least 30 mins of time on the stove so you can keep it on a gentle heat rather than too hot and risk burning it and ruining the flavour as you rush to get it ready of the ribs.

Have you BBQ ready and take the ribs from the roasting tin, leaving the juices behind and place fleshy side up and baste with the glaze. Roast for 30 mins, adding more glaze halfway through.

If you don’t have a BBQ you could finish them off in the oven, just make sure and drain the liquid and turn the oven up to 200 degrees c.

I served mine up with a summery potato salad, and they were brilliant.

Roast Pork & Crackling

Having been an ex pat now for 3 years one of the British things I have been unable to recreate in North America is a good portion of crackling when roasting pork. This is mainly because finding a cut of pork that has enough fat still on there has been difficult.  When I did spot a piece in the butcher, it had to be bought.

I am happy to say that I managed to cook up some crackling worthy of a mention on the 6 o’clock news. To quote Felecity Cloake it was exactly like it should be and ‘a blistered top, as dry and crunchy as an autumn leaf, hiding a layer of yielding creamy fat beneath’.

Felicity’s blog post in the Guardian discusses crackling in a bit more detail ( well a lot more detail actually) and this Jamie Oliver recipe I used as a bit of a guide too. However I really did a bit of a mix of different methods to get my end result.

I could actually feel my arteries tighten as I chowed down so perhaps I’ll wait another 3 years before I do it again.

crackle rind

Slow cooker pulled pork, with a kick.

I’ve been crazy busy this week and partly because of this I decided to try a slow cooker pulled pork recipe.  I prepared everything on Thursday night and left it cooking all day Friday while I was at work.  It had been my intention was to take some pics and make it a photoblog/recipe post but I was knackered and just wanted to get it done on Thursday, and last night I just wanted to munch rather than get artsy with the finished results.

The recipe I followed was taken from metronews.ca and is below, its pretty good, a lot spicier than any other pulled pork recipes I have made, but tasted good bundled into buns with a side of broccoli coleslaw I made to go with.  I have just finished making pizza bases from scratch (first time) next onto the pizza sauce and then the left over pulled pork will be the topping along with a healthy (or is that unhealthy) amount of cheese.

Slow Cooker Pulled Pork

500 ml (2 cups) thinly sliced onions

1.5 kg (3 lb) pork loin roast

500 ml (2 cups) chopped, peeled apples

8 large onion buns

Sauce

1 bottle (455 ml) chili sauce

75 ml (1/3 cup) each grainy mustard and liquid honey

30 ml (2 tbsp) chili powder

30 ml (2 tbsp) each tomato paste and Worcestershire sauce

15 ml (1 tbsp) packed brown sugar

5 ml (1 tsp) smoked paprika (or 10 ml/2 tsp regular paprika)

2 cloves garlic, minced

Place onions on bottom of slow cooker. Place pork on top. Sprinkle apples over top and down sides.

Sauce: In a large bowl, mix together chili sauce, mustard, honey, chili powder, tomato paste, Worcestershire sauce, sugar, paprika and garlic; pour over meat and apples. Cover and cook on low for 6 to 7 hours or until meat is fall-apart tender.

Remove roast to large plate. Using 2 forks in opposite directions, shred meat along its length. Stir meat back into sauce and serve on buns.

Makes 8 servings.

Nutritional information per 1 serving: 552 calories; 64 g carbohydrates; 46 g protein; 12 g fat; 6 g fibre.

Here is a pic of a pulled pork sandwich that I enjoyed but bought rather than made, it tasted awesome.

meat mmmmmmm

Slow roast leg of lamb and lemon potatoes with garlic oregano

Across at another blog I stumbled across a recipe for slow roast leg of lamb with garlic, lemon and rosemary served with lemon potatoes with garlic and oregano. The blog in question is Dinner with Julie and having put together one of the recipes from the blog I know it wont be my last.

Originally I was going to do a bit of a photo blog entry and it was going well with some good pictures being taken of the early stages, but in the end I was too hungry in the final moments and took no pictures. I just stuffed my face, it was great.