We had Summer last week and this is what we cooked... - Thai Style Marinated Pork with Chilli Dressing

 

 

Ah Summer. That one day of the year in England when the sun comes out, and the results are profound. Flesh that has been hidden for the 364 days previously is revealed and consequently burned, Argos sells out of inflatable swimming pools, and any shops that sell either bread, burgers, beer and charcoal have their shelves decimated of these items as soon as the doors open and if you leave it too late on in the day to decide you are getting the barbecue out, then you will be left with some squashed sliced white and the odd vegetarian sausage to try and get the best out of. Which I suppose is okay if you are a vegetarian...

 

I have to say though that I am a bit of a miserable bitch and the thoughts of getting the barbeqce out does not fill me with brimming joy. It is mainly to do with the feeling of having to create stuff to go with it, like salad, or else scrabbling through the cupboard for the burger relish that you remember using the previous summer and there is no way you are going out and getting another one (if you are me, that is...) And then there are the accompaniments to the burger, and slicing the bread, and keeping the flies off the food, and keeping the kids away from the barbecue and because of my disorganised nature I always seem to be traipsing back to the kitchen for something. And another thing, whilst I am not averse to a tasty burger, I am sick of having them off barbecues. It is like that is all there ever seems to be...

 

So I got out some pork fillet. I buy so many pork fillets for great prices because I don't think anybody who shops where I shop actually knows what to do with them. I decided to adapt Bill Granger's recipe for Thai Marinated Pork and Chilli Dressing from his book Easy Food, where he marinated pork chops for this, and it worked a treat. Cooking the pork fillet over the coals created meat that was succulent and tasty and it was just so nice to taste something different. This is different, and next year when Summer comes again, you should try it.

 

Thai Style Marinated Pork with Chilli Dressing, adapted from 'Easy Food' by Bill Granger

 

My adaptations in red

 

Serves Lola, Finn, Mum and Dad.

 

Ingredients:

 

4 brown shallots, sliced (I used a medium sized onion)

1 tbsp grated ginger

2 garlic cloves, crushed

Handful coriander, including stems, coarsely chopped

2 tsp soy sauce

1 tbsp fish sauce

1 tbsp caster sugar

4 pork cutlets (I used 420g pork fillet)

Olive oil

 

For the sauce

 

2 tbsp. rice wine vinegar
1 1/2 tbsp. caster sugar
1 tbsp. fish sauce
1 long red chilli, finely chopped
1 tbsp. thinly sliced spring onion
1/4 cucumber, seeds  removed, finely chopped

 

Method:

 

Tastes better than it looks!!!

 

Place shallots, ginger, garlic, coriander, soy sauce, fish sauce, sugar, sea salt and pepper in a food processor and whiz to a paste.

 

Still tastes better than it looks...

 

Transfer to a shallow, non-metallic dish and add the pork.

 

Mix well, then cover and leave to marinate in the fridge for at least 15 minutes. (I left mine for an hour and a half)

 

Preheat a barbecue or chargrill pan to medium-high heat and brush lightly with oil.

 

 

 

Grill the pork for about 4 -5 minutes on four 'sides' (you might have to squash it a bit to do this) or until cooked to your liking.

 

For the chilli dressing, place vinegar, sugar and fish sauce in a bowl and stir until sugar has dissolved.

 

 

 

Stir in chilli, spring onion and cucumber.

 

 

 

Serve pork with cucumber, chilli dressing. In a completely authentic Thai way, I got some tortilla wraps and just put the meat and the dressing on that. Messy but really tasty!

Take it easy chicken! Chicken and Pepper Traybake

 

 

This is so easy and so good. And colourful too, from the moment you scatter the ingredients over the bottom of the tray to the point where you put it all on the plate, this is food to make you feel summery. A scattering of parsley makes the red and yellows brighter somehow, and then you have the golden glow of the roast chicken, nestled, waiting to be torn from the bone, if you are Finn that is. His general finickity behaviour does not stretch to 'meat with bones' surprisingly. He relishes sucking every inch of sinew from the bones and licking his fingers. I have often said that the 21st century is not necessarily the place for his preferred way of eating; instead I see him at some long table in a draughty castle round about the time of Henry VIII, devouring with gusto whatever had been hunted in the name of survival.

 

Anyway, I am not sure one of our most famous monarchs would have gone for this tray bake - mainly because I don't think we had the peppers back then, but luckily we do now. I am wondering whether there is any better taste than a roasted pepper, and with a splosh of balsamic vinegar to finish, it makes them even better.

 

The inspiration for this recipe was from Annie Bell's 'Low Carb Cookbook'. She cooked this with chicken breasts, but I only had boned thighs. I deviated from the recipe by browning my chicken thighs in a frying pan first before putting them on a bed of peppers, onions and herbs, thinking that it might speed up the cooking process a little bit; I didn't want cremated vegetables and undercooked chicken. I also tried to drain off some of the oil, once the chicken and vegetables were cooked and then try to reduce the chicken, pepper and herb flavoured sauce a little. I did find that what sauce there was needed seasoning and a couple of teaspoons of balsamic vinegar to make it zing.

 

The good thing is that it was one of those meals which is healthy, lacking in faff and quick. 5 minutes prep and 30 - 40 minutes cooking and you have yourself something wonderful to eat.

 

Chicken and Pepper Tray Bake, adapted from 'The Low Carb Cookbook' by Annie Bell

 

Serves Lola, Finn, Mum and Dad

 

Ingredients:

 

two onions, sliced

two red peppers and two yellow peppers, cut into chunky slices.

a teaspoon of dried thyme and oregano

olive oil for drizzling

six chicken thighs, bone in and skin on

salt and pepper

two tsp of balsamic vinegar, or more to taste.

chopped parsley, for scattering

 

Method:

 

Preheat the oven to 180c

 

 

 

Scatter the onions and peppers over the bottom of a suitable tray. drizzle with the olive oil, salt and pepper and the herbs. Mix it around to ensure everything is evenly coated.

 

 

 

Put some olive oil into a frying pan. Season the chicken then put it skin side down into the pan to brown the skin.

 

 

 

Once the chicken thighs are brown, place them amongst the onions and peppers.

 

 

 

Cook for about 30 - 40 minutes, or until the vegetables have begun to caramelise and the chicken juices run clear when a knife is inserted into the thickest part of the meat.

 

 

 

Remove the chicken to a board and taste the peppers and onions. They may need more seasoning. Stir the balsamic vinegar into the tray and taste again.

 

 

 

Serve the chicken with a helping of peppers and onions. I served a bit of couscous on the side.

 

 

 

Clearing the freezer out - Ratatouille Tart

 

 

I wish it could always be this way, a mooch through the cupboards and fridge, finding some sad looking ingredients and transforming them into something happy looking, but I am not that good and I don't have time. However, what I do know is that good shop bought pastry is worth buying and stashing in the freezer, (particularly if you stock up on the way back from France after a couple of weeks of quality time with the kids and Phill), some vegetables do not necessarily suffer from being frozen, particularly if you roast them with a little bit of olive oil and some herbs, and three eggs sets 300ml cream - so tart time it is, with some ingredients that needed using up.

 

I bought some ratatouille mix from the frozen aisle at Tesco as previously I had bought their roasted peppers and really liked them. I used some of them for a pasta sauce and then I forgot I had them. Then we moved house and whilst transferring undistinguishable zip loc bags of 'something' coated in permafrost from the old freezer to a new freezer (new house, new freezer...) I found them, and I thought to myself I must use these. Then I found the pastry. And there it was. Dinner.

 

šTo make this a bit more French, like that was possible, I cut up some chunks of goats cheese, the rind of which had seen better days, but the inside was still smooth and creamy. I then felt mightily self satisfied that I had made something effectively out of what I had and leftovers and then wished I could always be this good. We waste too much, and I wish I had the time to be more savvy with the ingredients that I do have.

 

Ratatouille Tart

 

Serves Lola, Finn, Mum, Dad and one other

 

Ingredients:

 

One pack of ready rolled shortcrust pastry

half a pack of Tesco ratatouille mix

olive oil

two teaspoons of dried herbs (I used herbes de Provence)

50g goats cheese, cut into cubes.

three eggs

300ml cream

salt and pepper

 

Method:

 

 

 

Preheat the oven to 180c. Put the ratatouille mix onto a baking tray, drizzle with olive oil and scatter the herbs over. Season and mix around so that everything is evenly distributed. Cook according the instructions, but it will probably take about 25 minutes for everything to become caramelised. Allow to cool to just warm.

 

Put another baking tray into the oven to heat up.

 

 

 

 

Meanwhile, unroll the pastry and carefully place it into a greased 8 inch loose bottomed tart tin. Let the excess hang over the sides of the pan. Prick the bottom of the tart with a fork and then place a piece of greaseproof paper into the bottom and then pour in some baking beans. Put the tart onto the baking tray that you placed in the oven (this will help you to avoid the dreaded soggy bottom), Bake the tart case blind for about 20/25 minutes, removing the greaseproof paper and the beans for the last 10 minutes of cooking. Take the tart case out of the oven and allow to cool.

 

Make the custard by beating the eggs and the cream together until thoroughly combined. Season, bearing in mind that the roasted vegetables and the goats cheese will contain some saltiness.

 

 

 

Scatter the cooled ratatouille over the bottom of the part baked tart case. Then place the cubed cheese over the ratatouille evenly.

 

 

 

Pour the egg and cream mixture into the tart case, Pour until the case is full, but do not over fill.

 

 

 

Put the tart case onto a baking tray and place in the oven. Cook for about 35 minutes at 180, or until the top is starting to brown and the custard is set. If it is browning without setting, cover the tart with foil.

 

 

 

Serve warm (not hot) or at room temperature.

 

 

 

 

 

In the midst of a two course meal, there is little better than a make ahead dessert - Buttermilk Panna Cotta with Rhubarb and Ginger

 

 

 

It's that point where you have been running around bringing everything together for a dinner and you sit down to eat, finally, and have a quiet smile to yourself, knowing that dessert is already done. And panna cotta is a wonderfully simple thing to make ahead, as long as you ensure all the gelatine has dissolved and that you only use enough of that gelatine to set it to a sensuous wobble rather than something hard enough to break a window with. And that you allow it long enough to set. And you can get it out of the mould. I did say this was simple, didn't I?

 

Well, it is if you use the recipe below. This is from Bryn Williams' excellent book 'Bryn's Kitchen'. This was such a wonderful dessert. The creamy panna cotta, complete with its beautiful wobble, was a joy in itself, but when put with the rhubarb and ginger, it was simply amazing. I have to confess I could have eaten a bowl of that rhubarb and ginger compote alone, such was its all round amazingness!

 

The sharp eyed amongst you will notice that the side of the mould I pictured in the method is not the same size as the panna cotta that I chose to photograph when I had plated it all up. There are two reasons for this: Number 1, I forgot. Number 2: I doubled the recipe I had below so I would have enough for everyone and some left over. I used smaller moulds initially and then finished off with ramekins. And I decided to plate up the ramekin size, because if I am having panna cotta, then I am having panna cotta, if you catch my drift.

 

Lola and Finn loved this. And so did I. Please make this; it's wonderful!

 

Buttermilk Panna Cotta with Rhubarb and Ginger Compote, taken from Bryn's Kitchen by Bryn Williams (also from S4C's 'Cegin Bryn')

 

Serves Lola, Finn, Mum and Dad

 

3 leaves of gelatine

250ml double cream

100g caster sugar

1 vanilla pod, split in half, with the seeds scraped out

250ml buttermilk

200ml ginger wine

75g soft light brown sugar

strip of orange zest

250g rhubarb, trimmed and cut into 2cm batons

 

 

Method:

 

 

 

Soak the gelatine leaves in cold water until soft. Set aside.

 

 

 

In a large, heavy-based saucepan bring the double cream, caster sugar and vanilla pod and seeds to the boil.

 

As soon as it boils, remove the pan from the heat.

 

Scoop out the vanilla pod.

 

Add the softened gelatine to the hot liquid and stir well until dissolved.

 

 

 

Pour the liquid onto the cold buttermilk and whisk together until combined.

 

Pass the mixture through a fine sieve, (I'll be honest, I didn't - I risked it and got away with it!!)  then pour into four heatproof glasses or ramekins. Place in the fridge to set. This should take about 2 hours.

 

 

 

While the panna cotta is setting, gently heat the ginger wine with the light brown sugar and the orange zest in a large, shallow pan until the sugar has dissolved.

 

 

 

Add the rhubarb batons and poach gently for 4-6 minutes, or until just soft. Remove from the heat, leaving the rhubarb to cool in the liquid.

 

 

 

To serve, spoon the rhubarb on top of each chilled panna cotta, (after you have unmoulded the panna cotta of course - I did this by running a knife around the edges and then dipping the two thirds of the mould briefly in a bowl of boiling water before easing it out onto the plate) and drizzle with the rhubarb and ginger sauce.

The ultimate family meal without breaking the bank - Sunday Roast Dinner, courtesy of Morrisons

 

 

You may be aware that Morrisons has embarked on a campaign to emphasise the fact that on 1000s of everyday products they have reduced their prices, making them cheaper than before. This, of course, is wonderful news to the ordinary customer who increasingly seems to have less and less money in their pocket, but that money has to stretch to cover those basics that had to be covered when everyone felt just a little bit more comfortable. It was with enthusiasm therefore that I volunteered to become a #MorrisonsMum, and visited my local Morrisons to see just how I could make my shopping budget go a little bit further, and to see the great produce on offer.

 

If the weather had been slightly kinder, then I may have ventured down the barbeque route, sampling some of the wonderful looking cuts of meat from the butcher, or perhaps would have suggested a picnic with the family, after visiting the deli and buying some excellent meats and cheeses, but living in the North, there was always a chance that wall to wall sunshine would be at a premium, so I reverted to the old faithful, the family meal that puts us all around the table on a Sunday afternoon, chattering and enjoying one another's company: a roast dinner with all the trimmings.

 

 

 

My choice to do this meant that I could take advantage of some of the great offers on fruit and vegetables on 'Market Street'. It is so pleasing to see that fruit and vegetables, so vital in a healthy diet, are prominent amongst the new 'cheaper' prices. I bought carrots, broccoli and onions for a great price, and also bought Morrisons 'Signature' King Edward potatoes in the hope they would produce a suitably majestic roast potato. I was not disappointed.

 

 

 

Morrisons also had excellent offers on beef joints this week and it meant that I could buy a substantial topside joint which if it wasn't devoured during the meal, accompanied by a dash of horseradish and an unctuous homemade gravy, would be great for sandwiches the next day. Finally, a walk along the drinks aisle revealed so many wines that I was tempted by, but I selected a Morrisons Specially Selected Rioja, it being a favourite wine in this house, and again being competitively priced.

 

So, the roast dinner. Well, here is how I do it...

 

Roast Beef Dinner with Roast Potatoes, Yorkshire Puddings, Vegetables and Homemade Gravy

 

Serves Lola, Finn, Mum, Dad and two others

 

Ingredients:

 

Yorkshire Puddings

 

3 Morrisons free range eggs

300ml Morrisons milk

200g Morrisons plain flour

2 tsp dried thyme

 

1kg of Morrisons 'Signature' King Edward Potatoes

3 tbsp. goose fat

1.1kg joint of Morrisons Topside at room temperature

1 Morrisons onion, peeled and sliced

salt and pepper

300g Morrisons carrots, peeled and sliced

1 head of Morrisons broccoli, separated into florets

 

To accompany - horseradish sauce

 

Method:

 

 

 

Firstly, make the Yorkshire Pudding batter. Combine the milk and the eggs together thoroughly, then slowly start to add the flour, whisking vigorously to ensure a smooth batter without any lumps. This may take a few minutes. Once the batter is smooth, stir in the dried thyme. Allow the batter to stand for at least half an hour before using.

 

 

 

Next, peel your potatoes and cut them into decent size chunks. For the average size potato I tend to just cut them in half. For bigger potatoes, cut them into thirds. Put them into a pan of salted water and bring them to the boil and allow them to simmer until they are just par-boiled. If you can feel the potatoes yield slightly when you stick a sharp knife into them, then they're done. Drain, but reserve the potato cooking water for gravy. Allow the potatoes to steam by covering them with a clean tea towel until required.

 

 

 

To prepare your beef, take the sliced onion and scatter them across the bottom of the roasting pan. The aim is that they provide a 'bed' for the beef to sit on. Remove any packaging from the beef, sit the beef on the onions and then season the beef. Once cooked, the soft, slightly caramelised onions will add wonderful flavour to your gravy.

 

Place the beef into the middle of a preheated 180c oven. By approximate rule, for medium beef you should allow 20 minutes per 500g plus 20 minutes. I cooked my beef for about 70 minutes. Baste occasionally.

 

About 20 minutes after the beef has gone into the oven, put the goose fat into a roasting tin and put at the top of the oven. Allow the fat to melt and become very hot. Meanwhile, shake your potatoes together under the tea towel in the colander to rough up the edges and therefore create lots of gloriously golden crispy bits!

 

 

 

Once the fat is melted, bring the roasting tin out of the oven and place it on top of the stove, over a heat if your roasting tin will stand it. Quickly add your potatoes, coating them in sizzling fat. Immediately put the potatoes on to the top shelf of the oven. Check them periodically, turning them over so that they crisp up evenly and don't burn.

 

Next, using either special Yorkshire Pudding tins, or muffin tins, (which I use) pour a little oil into the bottom of each 'mould'. Once done, place these in the bottom of the oven, allowing enough time for the oil to become very hot. Transfer your Yorkshire Pudding batter into a jug so it is easy to pour into the tins when the time comes.

 

Now is time to quickly peel and prepare your vegetables. Of course you might decide to prepare your vegetables when you prepare the potatoes, in which case I would be now opening the wine. However, if you haven't done so, peel the carrots and slice them. Put them into a pan of salted water. Prepare your broccoli and either put in a separate pan of salted water, or if you have a steamer, steam them above the carrots, once you begin to cook the carrots.

 

Once the beef is cooked, take it out of the oven and put it onto a plate before covering it in foil. Reserve the residue left in the bottom of the roasting pan to make your gravy. When the beef is out of the oven, increase the temperature up to about 220c, turn your potatoes in the fat for the final time. Move the potatoes down to the middle shelf. By now, the oil for your Yorkshire puddings should be very hot. Put these tins onto the top shelf and then pull the shelf out with the tins on them. Carefully pour the batter into the Yorkshire pudding tins, about a third of the way up the moulds. The oil and the batter should sizzle. Once finished, quickly but carefully put the tins back in the oven, shut the oven door and do not open it for twenty minutes. If your oven door has a window in it, this of course is a less daunting prospect...

 

Allow the beef to rest for about 20 minutes. Whilst the beef is resting and the Yorkshire puddings and potatoes are cooking, put your vegetables onto cook using a medium heat and make the gravy.

 

Decant as much fat as possible from the residue left in the bottom of the pan you roasted the beef in. (I have been known to pour all the juices into a jam jar and put it in the freezer; it solidifies the fat slightly on the top of the beef juices so it is easy to get rid of). Put the pan with the beef juices and caramelised onions onto the top of the hob. and add the reserved potato cooking water as required. Use a wooden spoon to scrape up the residue into the liquid. Once the liquid begins to look like gravy, cook for a little longer to allow the gravy to thicken to the consistency you require. Taste for seasoning. Reduce the heat under the roasting tin if necessary.

 

Begin to carve the beef; pour any juices from the beef into the gravy. Once carved, put back under the foil to keep warm.

 

By this time, your Yorkshire puddings should have puffed up significantly and be more or less ready. Your potatoes should also be done and your vegetables be ready. Pour your gravy into a warmed jug or gravy boat.

 

 

 

You could plate up yourself. Personally I just put everything into (or onto) warmed dishes and allow everyone to dig in as they wish. Get everyone in, pour the wine, sit down, enjoy.

 

So how much did it cost? Well, the total cost of all of the ingredients used plus the wine was approximately £22.00, so at around £3.70 per serving I would say that for the most prestigious meal of the week, Morrisons are right when they say 'I'm cheaper!'

If you want to compare the prices you pay with the prices you could pay, visit http://www.morrisons.com/pricecuts/ for more details.