Spelt Salad

We all know that whole grains are good for us, but some whole grains are better-known than others.   One of those lesser-known grains is spelt.   As a flour it’s not so rare, but as a grain, it’s more unusual.   But this certainly wasn’t always the case.   Apparently it was a common European grain a few hundred years ago.  Our ancestors in the UK would have found the tomatoes, peppers and chillies most people love far more of a mystery than spelt grains.  If you, like me until recently, have never tried spelt grains, then the nearest thing I can compare them to is pearl barley as both have a slightly chewy nuttiness.  I also think the brown of the spelt grains makes them look healthy too as it gives the salad a more colourful appearance than a white grain would.

The organic spelt grains were part of a package I received from Healthy Supplies, which sells a large range of grains, nuts, herbs, spices and health foods online including lots of more unusual products.

The salad before being hidden by halloumi.

And then just before my battery ran out.

Ingredients – Serves 2

100g organic spelt grains

2 tomatoes, diced

3 inch piece of cucumber, diced

1 yellow pepper, chopped

1 Chilli pepper, sliced thinly and deseeded (optional)

1 tsp dried parsley (use fresh if you have it)

1 tsp dried coriander leaf (cilantro) (also use fresh if you have it)

1 tsp sumac

Juice of 1 lemon

Extra virgin olive oil

Salt

Black Pepper

200g halloumi

How to Make Spelt Salad

1. Cook the spelt according to the pack instructions.   Well, the pack said to simmer for 1 and a half hours but I tasted it after 1 and a quarter hours and it was ready.   When ready drain and leave to cool or run under the cold tap to cool it, then leave it in a sieve to drain the excess water away.

2. Put all the vegetables in a large bowl with the herbs, oil, lemon juice, sumac, salt and pepper.   Add the spelt and mix well.

3. Just before serving, heat a dry frying pan, slice the halloumi so it is about 1/2 cm thick.   Dry fry for about 1-2 minutes on each side.

4. Serve the halloumi on top of the salad.

 

Inspired by Masterchef: Chilli and Black Pepper Tofu

This week on Masterchef all the recipes were vegetarian and so who better to have on the show than Yotam Ottolenghi, who is well-known for his modern vegetarian food.  I have to admit that although I had heard a lot about him I hadn’t ever read any of  his books or looked at any of his recipes before this last week.   However, after making this and seeing the show I will definitely be finding out more and trying other dishes by him.  He also came across well on the show, being supportive of the contestants, approachable and just nice, which cannot always be said for John and Greg.  If I was looking for someone to help, teach and encourage me with my cooking, he is exactly the type I would choose.

I chose to make this dish as it contained lots of chilli, onions, garlic and black pepper.   Also, Ottolenghi said that until he tried this dish, he didn’t really like tofu.  As I would also consider myself to not really like tofu, this seemed like a good dish to make as a first-time tofu cook.   And the verdict:   I would agree with Ottolenghi.   Even if you don’t consider yourself to really like tofu, this dish is delicious.   The flavours soak into the tofu so that in the end the soy sauce, chillies, garlic and black pepper are what you are actually tasting and so if you like those, then you will like this.   The original recipe can be found here on the Guardian website but I have adapted and altered the quantities.

Next week’s Inspired by Masterchef recipe will be published on 2 April.

Ingredients

250g Tofu, cut into bite-sized cubes

2-3 tbsp cornflour

4 large red chilli peppers, sliced into thin strips, discard some seeds, depending how spicy you like it

1 white onion, cut into slices

8 spring onions, sliced so approx 3cm long

Knob of ginger, cut into thin sticks

5 cloves of garlic, thinly sliced

1 tbsp light soy sauce

1 tbsp dark soy sauce

1.5 tsp sugar

1 tbsp crushed black peppercorns

50ml water or vegetable stock

How to make Chilli and Black Pepper Tofu

1. Heat about 1/2 cm of oil in a wok.   Dip the cubes of tofu in the cornflour and then put in the wok.   You will probably need to do this in two batches.  Fry for about 5 minutes then turn over and fry for another 5 minutes or until each side is golden and crispy.    Drain on kitchen paper.

2. Pour away most of the oil.  Keep the temperature hot.  Add the garlic, ginger, chilli and onion. Stir fry for about 2 minutes.

3. Add the black pepper, soy sauces and a little water or vegetable stock.   Bring to the boil then add the tofu. Heat through then add the spring onions.   Give a final stir then serve with rice.

 

Asian-Style Potato and Coriander Soup

The weather might be getting a little warmer but it’s still quite cold in the evenings here.   Not quite time to swap soups for salads and this soup is filling enough to eat as a main meal.  You could even add some beans to bulk it out a bit and add protein.  One of the reasons I love this soup so much is all the fresh coriander it contains.   Yes, I’m still loving fresh coriander.

I am sending this to Kahakai Kitchen for Souper Sundays.

Ingredients - serves 2

1 white potato

1 sweet potato

5 mushrooms, sliced

1 clove of garlic, crushed

1 knob of ginger, finely diced

1 green chilli, finely sliced

3 spring onions, sliced

Large handful of fresh coriander (cilantro)

2 tsp fish sauce

Juice of 1 lime

1 lemongrass stalk

1/2 tsp turmeric

50g creamed coconut

How to make Asian-Style Potato and Coriander Soup

1. Peel the potatoes and dice into cubes about 2 cm square.

2. Put into a saucepan, cover with chicken or vegetable stock and bring to the boil.   Add the ginger, chilli, garlic, turmeric and crushed lemongrass stalk.    Leave to simmer until the potatoes are soft.

3. Add the mushrooms and creamed coconut. Continue to simmer for a couple of minutes till the creamed coconut has dissolved.

4. Then add the spring onions, coriander, fish sauce and lime juice.   Taste and adjust any seasonings as necessary then serve.

 

Fenugreek Leaves Roti

You may remember that last week I mentioned being sent a box of delicious ingredients from Healthy Supplies and I was pondering what to make with some of the items.   Well, I have now made my first recipe with dried fenugreek leaves.    I was unsure about how they would taste as I read in some places that they have a lovely aroma but can be bitter.   This may sound odd but the word bitter makes me nervous even though I like bitter tastes.   It has a way of making me think I won’t like something.    Anyway, I began making these rotis (or chapatis), with an open mind.   I first had to pour hot water onto the fenugreek leaves and the aroma I got initially reminded me of tea.    Not being a tea drinker, this was a  slight worry.   I didn’t fancy tea flavoured rotis.    But, keeping an open mind I continued.   I kneaded the leaves into  the dough and the tea aroma subsided.    I also made a delicious pork vindaloo which was also releasing strong aromas into my kitchen.    Soon the scent of tea was forgotten.  When the curry was almost ready I begin rolling out my rotis.  We ate two each – they were nice and herby flavoured with just a hint of bitterness and complemented the vinegary curry really well.   Definitely something to make again.    And of course, I am grateful to Healthy Supplies as I would never have discovered this ingredient if it hadn’t been for them.

I discovered the recipe on a site called Kerala Recipes.

Ingredients

300g plain flour

3 tbsp dried fenugreek leaves

Salt

Water

Oil

How to make Fenugreek Leaves Roti

1. Put the fenugreek leaves in a bowl of water.   Leave to sit for 5 minutes.

2. Put the flour and salt in a mixing bowl.   Use a spoon to fish the fenugreek leaves out of the water and add them to the flour.

3. Using a spoon mix the leaves into the flour.   Add a little water and mix in.   Stop adding water when all the mixture sticks together to form a dough.

4. Flour a work surface and knead for about 5 minutes.   Keep adding extra flour if it is too sticky.

5. Put the dough back in the mixing bowl, cover with  a  damp tea towel and leave for about 30 minutes.

6. Heat a dry frying pan.   Divide the dough into 4 equal sized balls.    Roll out the first ball until it is about the size of the frying pan then put it in the pan.

7. After about a minute turn the roti over.   Dip a spoon in oil and rub the spoon over the roti so the roti gets a very slight coating of oil.   When the underside is cooked and has brown spots on it, turn it over again and continue to cook until both sides are similar.

8. Repeat this process to cook the other rotis.

Serve with curry or grilled meat.

 

Inspired by Masterchef: Nasi Goreng

Last week one of the contestants had to make nasi goreng in one of the professional restaurants, Suka, a Malaysian restaurant in the Sanderson Hotel, London.  This dish was apparently the most popular dish on the menu, which really surprised me as I like fried rice, but it’s not something that I would generally order as a main meal in a restaurant.   I felt I should do a bit of research and discovered that it is Indonesian or Malaysian fried rice, is often served for breakfast and has many many variations, especially as it can be a way of using up leftovers.   Usually it contains shrimps or prawns, often it contains meat, and is often served with an omelette or fried egg.   I probably looked at about 20 different recipes online and then decided to combine the most common features into my dish.   I enjoyed the end result.   It made a quick and easy weekday evening dinner but if I made it again I probably wouldn’t bother with the prawns or I’d use chicken as I’m not the biggest prawn fan.   But, that’s just me, I’m sure most people would want to keep the seafood.

Next week I’ll be posting my Inspired by Masterchef recipe just before the weekend as I’ll be away from internet access.

Ingredients

3 eggs

Cold cooked rice

3 shallots, finely diced

1 knob ginger, finely diced

3 cloves garlic, sliced

2 small chillies, sliced

1 tbsp chilli sauce

2 tbsp soy sauce

1 tsp brown sugar

Drizzle of sesame oil

1 carrot, finely sliced

Handful of cooked prawns

Small handful of green beans, cut into 1 inch pieces

1/2 red pepper, cut into strips

Groundnut oil

How to make Nasi Goreng

1. Heat some groundnut oil in a wok.   When hot, the garlic, chillies, ginger and shallots. Stir fry for about a minute only then add all the vegetables.

2. Stir fry for a couple of minutes then add the sugar, soy sauce and chilli sauce. Stir then add the prawns and rice.

3. Continue to stir until the rice and prawns are thoroughly heated through.   When ready drizzle with a little sesame oil.

4. At the same time heat a little oil in a large frying pan and add the beaten eggs.   Make sure the egg spreads out and covers the whole surface of the pan.    Turn over after a minute.

5. When ready roll the omelette up and then slice into strips.   Serve the omelette on top of the fried rice.

 

Pork with mustard sauce

I don’t think I’ve made a white sauce on this blog before.  It’s not something I often make, but today I felt like going back to my cooking roots.    Why do I say cooking roots?   Well, before I went to university, a basic roux sauce was one of the first things my mum taught me so that I could make a basic cheese sauce to go with pasta.   It turned out to be a dish that I made again and again.   Creamy, cheesy, mild.   It was everything that I liked at the time.   But so different from what I tend to choose these days.   Now, I like much stronger flavours and if I made that old pasta dish these days I’d have to use a really strong cheese or put loads of cheese into it to get enough flavour.   Back then I was all about subtle and mild.   These days I like my food to have a kick to it.   So, that’s where the mustard comes in.    Mild plain roux sauce and then spice it up with a big dollop of mustard, lots of pepper, a bit of garlic, and as I was feeling a tad wild, just a tiny drop of whisky.

Ingredients

300ml milk

1/2  tbsp flour

Small knob butter

300g pork tenderloin

1.5 tsp yellow mustard

2 cloves garlic

Black pepper

Very small dash whisky (optional)

How to make Pork with Mustard Sauce

1. Season the pork with salt and pepper.  Seal on all sides in a frying pan.

2. Wrap the pork in a parcel made of kitchen foil and bake in the oven for about 25 minutes. When ready, let it rest for 5 minutes before slicing and serving.

3. To make the sauce, melt the butter and a little oil in a saucepan.   Add the flour and stir as it cooks for about 2 minutes.

4. Begin to add the milk.  Add a dash at a time and mix so it combines gradually with the flour and makes a smooth sauce.   If too much milk is added at once it becomes lumpy.

5. Add the crushed garlic, mustard, whisky and seasoning.   Stir while simmering gently for about 5 minutes as the sauce thickens.   Taste and adjust any seasonings as necessary.

6. Serve the sauce with the pork along with potatoes and vegetables.

 

Papas Rellenas and Salsa Criolla

Kathlyn of Bake Like a Ninja was our Daring Cooks’ March 2011 hostess. Kathlyn challenged us to make two classic Peruvian dishes: Ceviche de Pescado from “Peruvian Cooking – Basic Recipes” by Annik Franco Barreau. And Papas Rellenas adapted from a home recipe by Kathlyn’s Spanish teacher, Mayra.

When I found out that this month’s Daring Cooks Challenge was to make papas rellenas I was really pleased – this was something I knew I would enjoy,  something I had heard of but actually, when I looked at the recipe and started to research, I realized I hadn’t actually known what they were at all.  Until last month I would not have been able to tell you exactly what papas rellenas were.    My limited knowledge of Spanish would have helped me to guess at something stuffed, but that is as much as I would have known.  So of course I learnt something new too.  And what about the ceviche?   Well, I don’t have a really good fish mongers nearby so  for the time being I’ve chosen to stick with the papas.

The cumin and paprika in the mince give a really nice flavour and the crispy texture of the breadcrumbs with the soft potato and mince inside is very morish.   The red onion salsa criolla also complements the papas really well as it’s good to have something healthy and fresh tasting alongside the fried papas.

Ingredients for Papas Rellenas

Oil for deep-frying

For Dough

2 large potatoes

1/2 an egg, beaten

For the filling

150g minced beef

1 small onion, finely diced

1 clove garlic, crushed,

1 chilli pepper, finely diced

1/2 tsp cumin

1/4 tsp paprika

50 ml beef stock

For the Coating

100g breadcrumbs

1/2 egg, beaten

2 tbsp plain flour

1/2 tsp cayenne pepper

How to make Papas Rellenas

1. Boil the potatoes and leave to cool.  This can be done the day before or use leftover potatoes.

2.Mash the potatoes then pass through a sieve to make sure there are no lumps.  Alternatively use a potato ricer.

3. Add half of the beaten egg, salt and pepper.  Mix in well by kneading with your fingers.

4. Make the filling.  Put a little oil in a pan and fry the onion, garlic and chilli.   When it begins to brown add the minced beef.

5. When the minced beef is browned, add the cumin and paprika.  Cook for about a minute, stirring, then add the stock.   Stir and scrape the bottom of the pan to prevent it from sticking and to deglaze.  Let simmer till the stock has evaporated.

6. Form the papas by taking a handful of potato.    Flatten it.  Put a spoonful of mince into the centre and roll the potato around it so the mince is enclosed in the middle.   Repeat with the rest of the potato mixture.   This amount should make about 4.

7. Prepare 3 bowls.  One with the flour seasoned with salt and cayenne.  One with egg and the last one with breadcrumbs.    Roll the papas in the flour, dip in the egg and finally roll in the breadcrumbs.  Add extra breadcrumbs to the bowl if necessary.

8. Fill a large saucepan about 1cm with oil.   Heat up until a few breadcrumbs sizzle when dropped in.   Add the papas.  Cook for about 2 minutes then turn over and cook for another 2 minutes.

9. Drain on kitchen paper to soak up excess oil then serve with the Salsa Criolla

Ingredients for the Salsa Criolla – recipe from Vegan Good Eats

1 red onion

1 chilli pepper, thinly sliced

1/2 tbsp vinegar (I used white wine vinegar)

Juice of 1 lime

Salt

Black pepper

How to make Salsa Criolla

1. Slice the onions thinly then combine with all the other ingredients.   Mix well.

2. Cover and put in the fridge for at least 30 minutes before serving.   Stir again before serving.

 

Inspired by Masterchef: Scotch Broth

Last week the Masterchef contestants went to Scotland to cook for the participants in the Highland games.  They had to cook outside in tents and had a variety of Scottish produce they could choose to cook with.   One of the groups chose to make Scottish Broth and that was my inspiration for this dish.   A truly authentic Scotch broth should use lamb on the bone rather than beef.  However, on Masterchef they used beef, and as I much prefer beef, that’s what I’ve chosen to use here.   Traditionally the lamb would be cooked on the bone in the broth and then removed and served as the main dish, with the broth being served separately.   The meat and bones would have added flavour to the broth as they cooked.   You can see from the picture that my broth is quite thick.   If you prefer a thinner soup then just add more water as it is cooking.   As it is simmered for a long time the meat should be very tender and fall apart easily

I also feel excited this week as I have been sent a box of grains and spices from Healthy Supplies, which sells a wide range of grains, spices, herbs, nuts and other healthy foods online, including some foods which can be difficult to find in local shops.  As I was making this broth today I was delighted that one of the items was some organic pearl barley which was perfect for this recipe.   I hadn’t ever used pearl barley before but it adds a delicious chewy nuttiness to the stew.

Have a look at the picture to see the other items I was sent from Healthy Supplies.   I’ve got lots of ideas of what to make with them and am also looking forward to doing some research about how to use spelt grain, dried fenugreek leaves and juniper berries – all ingredients I’ve never used before but am looking forward to trying out.  If you have any suggestions for what you would make with any of these items then let me know.

And now back to Inspired by Masterchef and this week’s recipe below.  If you’d like to make an Inspired by Masterchef recipe then the details are here.   I am also sending this to Kahakai Kitchen for Souper Sundays.

Ingredients

250g stewing steak

2 tbsp plain flour

50g split peas

70g pearl barley

1 carrot, diced

1 large onion or leek, diced

200g swede, diced

Bunch fresh parsley

Salt

Pepper

How to make Scotch Broth

1. Cube the steak and coat in flour seasoned with salt and pepper.

2. Heat oil in a heavy-bottomed pan.  Brown the steak on all sides.

3. Cover the steak with water and simmer gently for an hour.

4. Rinse the barley and split peas.   Add to the pot along with the carrot, onion and swede.   Continue to simmer gently for two hours.

5. Add the chopped parsley and season with salt and pepper.

 

Chocolate Fondants

In my very first post on 17 January 2010 I wrote about making a chocolate fondant but I also wrote about being unprepared and so there was no photo and I didn’t write the recipe out either.    Today I’m reposting and adding a photo – not the best photo, but I do make this fairly regularly so I will try to update it at some point.  In fact, it will be a good excuse to have to make this again.   The problem is that chocolate fondant is just so good and you have to eat it hot so you don’t want to spend time taking pictures – you just want to eat it!  Maybe next time I’ll even try to take the fondants out of the ramekins.   Well, maybe not, the ramekin means the liquid centre stays in one place and is perfect for dipping strawberries or other fruit into, and of course it’s quicker that way too.

The recipe I always use is by Gordon Ramsey in Gordon Makes it Easy.  This week I am submitting this to Sweets for a Saturday at Sweet as Sugar Cookies.

Ingredients- serves 2

50g unsalted butter

2 tsp cocoa powder

50g dark chocolate

1 whole egg

1 egg yolk

60g caster sugar

50g plain flour

How to make Chocolate Fondant

1. Grease 2 ramekins.    Put the cocoa powder inside one.   Put the other one on top upside down and shake.    Both should now be coated with cocoa powder.

2. Melt the chocolate and the butter.   Stir together and then leave to cool.

3. Put all the egg and sugar in a mixing bowl and whisk until it becomes pale and thick.  Then stir in the chocolate mixture.

4. Sift the flour over the top of the bowl and then fold this in too.

5. Pour into the ramekins and bake in the oven for about 12 minutes at 180C.

6. If you want to impress you can try to turn them out but I usually eat directly out of the ramekins.   They should be like cake around the very edges but runny inside.

 

Chocolate Chip Cookies

Who doesn’t have a soft spot for chocolate chip cookies?   The ones that are still a bit squidgy inside with huge chocolate chips.    I’ve tried to recreate then at home before but they haven’t been up to scratch.    However, with this recipe by Antony Worrall Thompson, I struck lucky.  I found it on BBC Food and made huge monster-sized cookies that expanded so much some of them joined together to make one big cookie mass on the baking tray.   They were almost big enough to slice like  a pizza.  Almost.   But of course I didn’t.   We ate a whole one each.   And later, another one.   There were only two of us and they only lasted two days, barely more than 24 hours.   If I make these again I will make them a little smaller.   Then hopefully they’ll last just a little longer.   On the second day they were still lovely and moist and chewy inside.   I hope they’re still like that on the third day but unfortunately I didn’t get a chance to test that out for you.  This time.

I am linking this to the Secret Recipe Club’s Cookie party.

Ingredients – makes 6  – but could easily stretch to make 10

175g plain flour

1/2 tsp bicarbonate of soda

1/2 tsp salt

110g butter

100g caster sugar

75g soft brown sugar

1/2 tsp vanilla essence

1 egg, beaten

175g chocolate

How to make Chocolate Chip Cookies

1. Sift the flour, salt and bicarbonate of soda into a bowl.

2. In another bowl, cream together the sugar, vanilla essence and butter.   Add the egg and mix in thoroughly.

3. Add the flour in about three batches to the bowl with the sugar mixture.   Each time mix in thoroughly.

4. Chop the chocolate into chips and then stir into the cookie mixture.

5. Line a baking tray with baking parchment. Spoon the mixture onto the tray with enough space for each cookie to expand.

6. Bake in the oven at about 180C for about 12 minutes.