Random Recipe challenge and a blast from the past - Thimble Mill Pudding

 

 

I enjoy a challenge (mostly) and as I have really quite enjoyed taking part in a couple of other blog hops, I felt quite enthusiastic about taking part in the Random Recipes challenge that I recently discovered and that is hosted by Belleau Kitchen. The fact of the matter is that I have too many cookbooks (yes, that is possible) and to be honest, tend to pick from the same dozen or so. This motivates me to do something different and freshen it up a little. Yes, that means you, diet ones, bottom shelf, far right. It is quite possible that you too will be called upon...

 

This challenge was a little different though, in that the premise was to select a recipe from someone else's cookbook collection. I rang my mum, also with an impressive cookbook collection, explained the notion and left it up to her. On Wednesday she turned up with a cookbook that my grandma had given her, worryingly titled 'Radiation Cookery Book'.

 

 

 

I know what you're thinking, but you shouldn't judge a book by its cover. The cookery book came along with the purchase of the 'New World Regulo Controlled Gas Cookers', which my grandma bought in 1935. But the recipes are fascinating, and though probably old fashioned in terms of today's fat free, faffy, fusion type of cookery, they contain an interesting historical perspective into what we were eating back then. In addition, I found a hand written recipe, probably war time judging by the dried egg in the ingredients. It was nice to see my grandma's writing again. I still adore her elaborate, cursive script, even though she sadly wrote her last words 15 years ago.

 

 

 

So, the random page opening revealed puddings (good!) and due to its practical, non coffee table book nature, I had several to pick from. I chose 'Thimble Mill pudding', because of the name mainly. It sounds old and English. And it's a steamed pudding. It can't be anything other than good.

 

 

 

The only alterations I made to the recipe was upping the amount of lemon. As the woman who eats lemon slices, the zest and juice of half a lemon isn't going to cut it. My choice of suet was vegetarian suet, and as the recipe and cooking timings are for one larger puddings, I reduced the cooking time to about half an hour for four 6oz dariole moulds.

 

If (or should I say when!) I make this again, I will serve with custard. Cream is okay. I had a little cream to use up and decided to do that rather than open a tin of custard, but you know, with a stodgy, satisfying 'thimble' of a pudding such as this, it really requires a moat of custard.

 

Abandon the diet! I present...

 

Thimble Mill Pudding, adapted from the 'Radiation Cookery Book'

 

Serves Lola, Finn, Mum and Dad (4 6oz dariole moulds)

 

My alterations in red.

 

Ingredients:

 

4oz plain flour

2 oz suet (I used vegetarian suet)

2oz sugar

2oz grated apple

Zest and juice of 1/2 a lemon (I used a whole lemon)

1 egg

1/2 teacup of milk (I eyeballed this, using approximately 2 fl oz)

1/4 tsp bicarbonate of soda

butter for greasing the moulds

Demerara sugar for coating the inside of the moulds (I used soft brown sugar)

 

Method:

 

Preheat the oven to 180c

 

 

 

Mix the flour, suet (chopped finely) sugar, grated apple, and lemon zest together.

 

 

 

Mix the dry ingredients to a paste with the addition of the lemon juice, well beaten egg, milk and lastly the bicarbonate of soda, dissolved in a little of the milk.

 

 

 

Turn into dariole moulds which have been buttered and coated with the Demerara (brown) sugar then cover with a circle of greaseproof paper and folded foil to allow for any expansion and place in a bain marie, ensuring the water comes 2/3 up the side of the moulds.

 

Steam for about 25 - 30 minutes. The puddings are ready if the tops feel firm to the touch (or you could use a toothpick to check the mixture is cooked through).

 

 

 

Loosen the puddings by running a knife around the edges before inverting onto a plate.

 

 

 

Serve with cream, or, as mentioned above, custard. Lots and lots of custard.

Ok, healthy eating starts here. Teriyaki Turkey meatballs

 

 

There have been many false dawns and this might be another. What I should probably say is that this is the start of my filling the fridge full of fresher, healthier stuff as I whittle my way through the gallon of cream and dozens of eggs and so on that was in the fridge post the Christmas binge. I had this idea that I would be making some nice desserts etc. to go with the meat laden feasts of Christmas time, but the fact is, I couldn't see past the cheese board (I can never see past the cheese board. I put this down to my mum eating a pound of cheese A DAY when she was carrying me. I am, in fact, made of cheese. I am a slave to Stilton, corrupted by Camembert, distracted by...

er... Dairylea...)

 

So, anyway, before I got waylaid by my love of cheese, I was talking about trying to be more healthy and wholesome after the Christmas splurge and this recipe is a nice place to start. I know it says turkey but don't let that put you off. Enough time has passed since you used up the last of that leftover turkey and this tastes soooo good! The original recipe (which is from BBC GoodFood magazine - a rich vein of inspiration at the moment) calls for the blitzing of chicken breast but I had turkey mince in the freezer, in my mind a far superior (and cheaper) alternative.

 

And here's a thing. The recipe recommends you serve these delicious meatballs on a bed of spring greens and basmati rice. And I did, despite the very likely Lola and Finn revolt over the inclusion of green stuff. Anyway, after discovering that spring greens and rice on the same fork actually taste quite nice, I encouraged Lola and Finn to try it this way. They did, and they agreed. See, I knew it was possible!

 

Teriyaki Turkey Meatballs, adapted from Teriyaki Chicken Meatballs in BBC GoodFood magazine, January 2013 edition

 

My adaptations in red

 

Serves Lola, Finn, Mum and Dad

 

Ingredients:

 

2 shallots

1 carrot, cut into chunks (I used two)

handful of coriander

500g boneless, skinless chicken breasts or thighs, cut into chunks (I used 500g turkey mince)

zest and juice 1 lemon

a little oil

200g basmati rice

200g spring greens, chopped

100ml mirin

3 tbsp soy sauce

3 tbsp caster sugar

 

Method:

 

Heat oven to 200C/180C fan/gas 6.

 

 

 

Pulse the shallots, coriander and carrot in a food processor until finely chopped. Add the turkey, lemon zest and some seasoning, and pulse again until mixed.

 

 

 

Using oiled hands, shape into small meatballs. Put on a baking tray lined with baking parchment (I just oiled mine!) and bake for 10 mins until browned and cooked through.

 

Meanwhile, boil the rice following pack instructions, adding the spring greens for the final 4 mins. Drain well.

 

 

 

Add the mirin, soy, lemon juice and sugar to a saucepan. Bring to the boil, then simmer until saucy.

 

 

 

Remove from the heat, add the meatballs to the pan and roll them around in the sauce.

 

Slightly blurred - getting used to a new camera!

 

 

Divide the rice and greens between plates or bowls and spoon the meatballs over.

It might be winter, but this reminds me of the sunshine! Fusilli con la Zucca, or Pumpkin (Squash) Pasta

 

 

I did have a plan that I would be less spontaneous when it came to shopping for food and that once I had got in the staples that I need in the weekly shop, then I would consult a cookery book, pick a recipe I would like to try, get the ingredients, and then create the dish, yadda, yadda, yadda, and then I realised whilst it might be financially savvy and reduces waste (two good things) it was also bringing out a side in me that was rather predictable and staid (very bad).

 

So, acknowledging that a little spontaneity is a good thing and that it is okay to veer 'off the list' occasionally, I spied 69p squashes at the greengrocers in Crosby village that I was not going to pass up. I never buy squash these days, since I realised that my Lola and Finn hate roasted vegetables and they are not too fond of squash soup. What I was going to do with them, I wasn't sure, but at 69p, I was buying them. They would be the staple for something. And frankly, what a good spot it was, because I would never have cooked this gorgeous dish if I hadn't have bought them.

 

So, after dumping the squash in the fridge for a couple of days and forgetting about it, I unearthed it once more looking for something else. Off to cookbook corner (more like a whole wall these days) to consult better chefs than I. After a rummage, I surfaced with 'Twelve' by Tessa Kiros (a glorious tome of Tuscan recipes) and a recipe for penne with pumpkin. I had all the ingredients, save for the pumpkin and the penne, but you know, a squash is near enough, I figured and as for the penne, well, we're fusilli people here. It was all going to be fine.

 

I did adapt a few little things here and there from the recipe. In particular, I cut my squash into quite small dice mostly, with a few slightly larger ones. Whilst I would like to say this was intentional, it was merely due to the fact that my knife skills are cack. What it did result in however was some of the smaller dice disintegrating pleasingly into the tomatoey sauce and the bigger dice retaining their shape and therefore giving texture. I also only put a cup of water in rather than the three recommended because I knew the cooking time for the squash would be less and I hoped that the sauce would reduce into something reasonably intense. Which it did.

 

So, why am I banging on about sunshine in the title of my blog post? Well, it struck me whilst chopping up squash how beautifully vibrant a squash is. In a season which is more likely to be associated with the more insipid, lifeless colours as nature almost lies dormant, the squash just glows and resonates warmth. Though a winter vegetable, its sunny colour makes me think of those golden days of summer. Why didn't my ancestors stay in the Med? I was made to be where the sun shines!!

 

Lola liked this. Finn, well, ate some. He is a very tough customer but don't let his lukewarm reaction put you off. Please make this. It's pretty economical, light but substantial (if that is possible) and tastes really wonderful. And, I still have half a squash left...

 

Fusilli con la Zucca, or Pumpkin spiral pasta, adapted from Penne con la Zucca, from 'Twelve' by Tessa Kiros.

 

My adaptations in red.

 

Serves Lola, Finn, Mum and Dad plus 2.

 

Ingredients:

 

3 tbsp olive oil
1 medium onion, chopped finely (actually, I used some shallots, about 4)

1 Italian sausage, about 80 g (3 oz), skin removed and crumbled or 80 g (3 oz) of unsmoked pancetta, chopped finely.(I used ready diced unsmoked pancetta and a couple of bits of streaky bacon cut up with kitchen scissors to make up the shortfall)

300 g (10.5 oz) skinned, cleaned pumpkin, peeled and sliced finely (as already mentioned several times I used a butternut squash)

400 g (14 oz) tin  tomatoes with juice
1/2 small dried red chilli (I used half a deseeded red chilli which gave a latent 'nudge')500 g (1 lb 2 oz) penne or other short pasta (Fusilli!)about 120 g (1 1/4 cups) grated Parmesan cheese, to serve

A little parsley, for sprinkling and garnish

 

Method:

 

 

Heat the olive oil in a saucepan and sauté the onion until it has softened. add the sausage or pancetta and sauté until it has browned lightly.

 

Cut the pumpkin slices into small pieces of about 2 cm (3/4 in) (I cut mine half the size of this, see preamble above) and add them to the pan.

 

 

Add the tomato and chilli, and season with salt and pepper.

 

Add about 750 ml (3 cups) (I used one cup of water) and simmer for 30-40 minutes. (I simmered for about 20 minutes before inserting the tip of a knife into the bigger dice) The pumpkin should melt into the sauce a little and there should be enough liquid to coast the pasta. Add a little more water, if necessary, to prevent the sauce from sticking.

 

 

When the sauce is of a desired consistency and the squash has cooked through. Check again for seasoning.

Bring a large saucepan of salted water to the boil. Cook the penne according to the packet instructions. Drain and mix into the sauce, tossing quickly to coat evenly, and serve. Or, serve the pasta with the sauce on top with some Parmesan cheese and a sprinkling of parsley.

 

Kinda healthy. Well, healthier than usual. Chicken and Cashew Nuts

 

 

...although I think it's fair to say that nuts, whilst high in fat, do offer more nutritional value than, say, lard, so perhaps I was right with my first assumption.

 

Ah yes, January. The month of good intentions. Unfortunately I still have a fridge full of cream, cheese and eggs, which I will have to use up before any good intentions that I may have regarding what we eat begin to take shape, so just to be contrary, expect a few deeply unhealthy but frankly glorious recipes to come to a blog near you sometime soon. By mid January, the fridge will be reasonably empty of food likely to lead me astray, and I'll be cooking meals more akin to what I have decided to blog about today.

 

I have returned to work today after two and a half weeks of late nights, late mornings and a general sense of happiness and well being. Then, the new year arrives and you realise that the lottery numbers haven't come up and you are back working for a living. Because I am, frankly, useless and not able to compete with those supermums who have it all done and dusted and get their children in bed by seven, I find myself crashing through the door about 4.30pm with two hungry kids, an armful of marking, book bags, lunch boxes and other assorted school paraphernalia and a cold realisation that you have to put a meal on the table as well as do all the other 'mum' stuff. If you can get yourself together, this meal is quick and it's like take away without the take away. Bask in your all round virtuousness!

 

I do try to get Lola and Finn to eat a variety of foods, and Chinese food is something that they feel more confident about eating. Lola was enthusiastic about it and Finn, being Finn, picked his way through it, leaving an assortment of nuts and cucumber. However, it wasn't a total refusal and this can only really be seen as a bonus. I do find it really strange though how a child who has been brought up with a variety of food experiences can be so sniffy when it comes to food.

 

So, in trying to be a good mum, we have...

 

Chicken and Cashew Nuts, adapted from Simple Chinese Cooking by Kylie Kwong

 

Serves Lola, Finn, Mum and Dad plus 2

 

Ingredients:

 

For the marinade:

 

2 tablespoons shao hsing wine or dry sherry (I used dry sherry)

2 tablespoons cornflour

1 tablespoon cold water

1 teaspoon sea salt

 

For the chicken:

 

1 pound 10 ounces boneless skinless chicken thighs, cut into 1-inch slices

1 medium cucumber (unpeeled)

3 tablespoons peanut oil

1 cup (about 5 ounces) roasted unsalted cashews (I didn't have enough so added some peanuts instead)

6 medium cloves garlic, finely chopped

2 tablespoons shao hsing wine or dry sherry (I used dry sherry)

1 to 2 teaspoons sea salt (in my opinion, 1 teaspoon is enough!)

3/4 cup finely sliced (crosswise) spring onions, white and tender green parts, for garnish

 

Method:

 

 

 

Combine the marinade ingredients with the chicken in a resealable plastic food storage bag. Seal and refrigerate for at least 30 minutes or up to 1 day, or put in a bowl, cover with cling film and refrigerate.

 

Collect together and prepare all the ingredients you need before you start to cook as the cooking process is very quick.

 

When ready to cook, cut the cucumber in half lengthwise and scoop out the seeds with a spoon. Place the cucumber cut side down on a cutting board; trim off the ends and discard. Slice the remaining cucumber thinly on the diagonal and set aside.

 

 

 

Heat 2 tablespoons of the oil in a hot wok or large non stick frying pan over medium heat until it shimmers. Add half of the marinated chicken and stir-fry for 1 to 2 minutes. Use a slotted spoon to transfer to a plate. Repeat with the remaining chicken.

 

 

 

Add the remaining tablespoon of oil to the wok, then add the nuts and garlic. Stir-fry for 30 seconds, stirring constantly, making sure the garlic does not burn. Very important. Be vigilant.

 

 

 

Return all the chicken to the wok and increase the heat to high. Add the wine or sherry and stir-fry for 30 seconds to 1 minute.

 

 

 

Add the salt and stir-fry for about 1 minute, until the chicken is lightly browned and just cooked through. Add the cucumber and stir-fry for 10 seconds.

 

 

 

Divide the chicken and sauce among individual plates and sprinkle scallions over the top. Serve immediately. I served mine with some medium egg noodles.

 

 

Bread and cheese? Together? Sounds brilliant to me. Panini al Gorgonzola, or Gorgonzola and Walnut Rolls

A little anecdote to set us off. I was thinking about the way that I really now enjoy making bread, now I seem to make stuff that does indeed resemble a loaf rather than a sponge, and it seems a far cry from the conversation that I had about 15 years ago with an English adviser who had come into the school where I was working to 'advise', as in 'state the bleeding obvious and get paid £300 for doing so', and whilst she was telling us things that we already knew, she was also waxing lyrical about the joy of making her own bread and asked me if I made my own. I looked at her with more than a little bewilderment and told her that no, it was easier to buy it from Tesco (other supermarkets are available) and that my time was taken up by ploughing through paperwork with a little bit of marking to justify the fact that I teach for a living. Yes, I started off bolshy and have progressively got worse. She merely smiled. She had time to make her own bread. Or, if she was far too busy, she made time.

And, she was right. Fast forward 15 years and here I am, dabbling in bakery and making the odd loaf here or there. Out of all the recipes I have made, the meals I have produced, the cakes I have frosted, I get no better satisfaction from making bread. It must be the rigorous involvement of kneading, plus the nurturing glances at the dough as it rises and then, to top it all, the smell as it bakes. Glorious.

So, this recipe, like many of the others, is from Gino D'Acampo's 'Italian Home Baking' and it combines two ingredients which were made for each other, Gorgonzola and walnuts. It produces a taste which is all at once nutty with an almost spicy then creamy hit of Gorgonzola. I got Lola and Finn to dip these rolls into tomato soup, once they got a bit past their best, but at their best, with a little prosciutto and a icy cold glass of wine, really, really heavenly.

So, when it comes to making bread, now I make time. It's worth it.

Panini al Gorgonzola, or Gorgonzola and Walnut Rolls, from 'Italian Home Baking' by Gino D'Acampo

Makes 12 rolls

Ingredients:

350g strong white flour, plus extra for dusting

350g wholemeal flour (I used spelt flour)

7g fast action yeast

1 tsp salt

200ml full fat milk, warm

250ml water, warm

180g Gorgonzola cheese, cubed

90g walnuts, roughly chopped

olive oil for brushing

Method:

Brush two baking trays with oil.

 

 

 

Combine the flours, the yeast and the salt together in a large bowl. make a well in the centre.

 

Pour the milk and the water and mix the ingredients together to form a soft dough.

Dump the dough onto a floured surface and knead for about 10 minutes or so.

 

 

 

Work the Gorgonzola and the walnuts into the dough and return the dough to the bowl. Brush the top with some oil and cover with cling film. Allow the dough to rise in a warm place away from draughts for about an hour.

 

 

 

When risen, turn out the dough into a lightly floured surface then divide the dough into 12 equal sized balls. Place on the oiled baking trays, putting space between each roll to allow them to rise once more. Brush with oil and cover with cling film and allow them to rise for a second time. This time, for about 45 minutes.

Whilst the rolls are rising, preheat the oven to 220c, Gas 7.

Remove the cling film and bake in the middle of the oven for 20 minutes until golden brown.

 

 

 

Remove from the trays and leave the rolls to cool slightly on a wire rack.

 

 

 

You can eat these warm. And why wouldn't you? And then you can eat more of them when they have cooled further.