Cauliflower and broccoli gratin

This gratinated cauliflower and broccoli is a wonderful and tasty side to any dish. It’s not difficult to make either, which makes it a great staple accompliment to any dinner table.


1/2 cauliflower
1/2 broccoli
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50g butter
4 tbsp plain wheat flour
500ml milk
200ml grated cheddar cheese
2 egg yolks
1 tsp salt
1/2 tsp ground white pepper
1 tsp ground nutmeg

1. Preheat the oven to 225°C (fan) / 435°F. Cut the cauliflower and broccoli to florets. Place in a pot, and boil until just about cooked throug, but still firm (around 10 minutes).

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2. Melt the butter in a pot. Once melted, remove from the heat. Mix in the flour, and once the butter and flour are properly mixed, add the milk, stirring.

3. Place the pot back on the hob, and cook the mixture on a low heat for about 5 minutes, stirring the whole time. Use of a whisk may help you to get a smooth sauce.

4. Remove the pot from the heat again. Add most of the cheese (just save a little to sprinkle on top). Once the cheese has melted, add the egg yolk, stirring well.

5. Place the pot back on the hob once more for a couple of minutes, stirring, however don’t let the mixture boil. Stir the remaining spices into the sauce.

6. Place the broccoli and cauliflower florets on an ovenproof dish. Pour the sauce the vegetables, and sprinkle with the remaning cheese. Place in the oven, bake until hot and the food starts getting a nice colour on top.

 

 

 

Southern pulled pork

I don’t think I know anyone who wouldn’t like this comfort food of pulled pork. You can eat it in various different ways, hot or cold. You also get a lot from one piece of meat, and it can easily be frozen for those laze days when you don’t feel like cooking.

~2kg boneless piece of pork shoulder

Marinade:
150g dark muscovado sugar
2 large onions, chopped
16 cloves of garlic
1 tbsp tabasco
1 tsp coriander seeds
4 tbsp english mustard powder
4 tsp paprika powder
200ml tomato ketchup
2 tbsp Worchester sauce
4 tbsp treacle
2 tbsp sea salt

1. Blend all marinade ingredients together into a paste.

2. Pour the marinade paste over the pork shoulder and massage onto the pork, making sure all of it is coated. Marinade in the fridge for at leat 2 hours.

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3. Place in a pot. Add water so that it just about covers the meat. The meat normally comes with the skin, I tend to cook it with the skin on, and remove it after the cooking. Cover the pan with a lid. Bring to boil, then reduce the heat and simmer for 2 hours, or until the meat pulls apart.

4. I like to spoon some of the marinade / cooking liquid over the meat for some extra flavour. On this occasion I served my pulled pork in a homemade pitta bread (click here for recipe) with some lettuce, tomato and gherkins.

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Oven baked creamy salmon and vegetables

Salmon is a great versatile, tasty and meaty fish that can be cooked in many different ways. It is also very healthy, and in particular is rich in Omega 3.

Serves 2
2 large handfuls of spinach
1/2 courgette (zucchini)
2 small turnips
100g green beans
~6 florets of broccoli
2 cloves of garlic
2 salmon fillets
200ml cream
salt
white pepper
cayenne pepper

1. Preheat the oven to 180°C / 360°F. Peel and chop the turnips into bite size chunks. Chop the courgette, green beans and broccoli also into bite size pieces. Place the spinach at the bottom of an oven dish, followed by the other vegetables. Squeeze the garlic on top. Sprinkle with some salt and pepper.img_1537

2. Place the salmon on top of everything, pour the cream over, and season the salmon with some salt, pepper and cayenne pepper.

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3. Place in the preheated oven, and bake for 20 minutes. If you don’t like your vegetables crunchy, you might want to bake the vegetables on their own first for 5-10 minutes, before adding the salmon and cream.

Grilled tuna steak

Fresh, proper piece of tuna steak is very different from the tinned version most are used to. It is meaty, and flavoursome, which can also be enhanced by marinating. To cook, I just popped it under the grill in the oven this time, which was very easy and hassle free.

Serves 2

two tuna steaks

Marinade
1 small green chilli
1 garlic clove
1 piece of
root ginger, about the size of half a thumb, peeled
1 tbsp lemon juice
2 tbsp olive oil
handful of parsley (a few stalks)
1 tsp sea salt
1/2 tsp black pepper

1. Finely chop chilli, ginger and parsley. Peel and squeeze the garlic clove. Mix all marinade ingredients together. Place the tuna pieces in a container in the fridge. 8 hours marinating time would be ideal, if this is not possible try to do at least 2 hours.

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2. Preheat the grill to medium heat. Place the tuna pieces under the grill, and cook for about 12-14 minutes, turning once half way through the cooking.

Rack of lamb with garlic mashed potatoes

Rack of lamb is quite a simple Sunday lunch food to cook, and a nice cut of meat. The longer you have the marinade on, the better the result will be. I would try to have the meat marinating for at least four hours, but overnight would be ideal. In terms of the cooking time, I like mine medium (pink), and the cooking times on here provide exactly that.

Serves 2
Lamb rack

25g butter for searing
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Marinade
2 cloves of garlic
leaves from 3 rosemary sprigs
leaves from 4 thyme sprigs
6 black peppercorns
2 tsp sea salt
2 tbsp olive oil
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Garlic mashed potatoes
5 large potatoes (about 800g)
50g butter
1/2 – 1 tsp salt
100ml milk
50ml – 100ml double cream
5 cloves garlic
2 sprigs rosemary
1 tsp sea salt (or standard table salt)

1. Mix all the marinade ingredients together. I tend to crush them together with a pestle and mortar.

2. Clean the rack bones with a sharp knife, to remove the sinew. It won’t however be a problem if you don’t, this is only done for aesthetic reasons, and won’t affect on the cooking of the meat.

3. Rub the marinade mixture all over the meat, cover with cling film and place in the fridge for four hours, or overnight.

4. Peel and quarter the potatoes, place in a pot with four out of the five garlic cloves, rosemary and salt. Cover with water, bring to boil and cook until the potatoes are soft. Once cooked, pour the water off, and remove the garlic cloves and rosemary sprigs / leaves. Mash the potatoes, and add the butter, milk, cream and salt. Finally, peel and crush the remaining garlic clove into the mash.

5. Heat oven to 200°C (fan) / 430°F. Melt the butter in a frying pan suitable for oven. Place the rack in the pan fat side down, and brown for a few minutes. Then sear both ends of the rack. Sear the remaining side, leaving the rack on the frying pan fat side up. For aesthetic reasons, you can cover the bones with foil, so that they won’t colour too much in the oven.

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6. Place the frying pan and the lamb rack in the preheated oven. For medium (pink) meat, cook for 20 minutes.

7. After the cooking time has passed, remove from oven. Cover the meat with foil, and rest for 10 minutes.

 

Roasted butternut squash soup

This soup is super tasty, and also pretty easy to make. Even though a couple of chillies are used, it’s not at all spicy. Butternut squash gives the soup a wonderful, sweet taste. This velvety soup is perfect for the approaching winter.

1 butternut squash
2 onions
1 garlic clove
2 chillies (I use green chillies)
900ml vegetable stock (I use Bouillon powder)
100ml double cream
2 tbsp olive oil
25g butter
black pepper and salt to taste

1. Peel and chop the butternut squash, and discard the seeds. Preheat oven to 180°C (355°F). Place the pieces in an oven dish, and sprinkle half of the oil on the pieces. Roast for 30 minutes. Half way through, turn the pieces.

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2. While the squash is in the oven, put the rest of the oil and the butter in a pot. Peel and chop the onions to large pieces. Cut the chillies in half lengthwise, and remove the seeds and the pith. Finely chop the chillies and peeled garlic. Place onions, garlic and chilli in the pot, and fry on medium heat for about 10 minutes, stirring, until the onions are soft and translucent.

 

3. Once the butternut squash pieces are done in the oven, add them to the pot, together with the hot vegetable stock. Let cool for a while, before whizzing into purée.

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4. Pour back into the pot, reheat, add the cream and season to taste.

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Scandinavian pickled cucumber

Scandinavian pickling is sweeter than what you would normally expect from pickled vegetables elsewhere, but nevertheless very tasty. You can of course pickle a variety of vegetables, rather than just cucumbers. I often make cucumbers and radishes. They are also ready within a couple of hours so even if you haven’t been very organised with the planning, can easily make them for your meal. This recipe is for light pickling solution, meaning delicate vegetables requiring short pickling time, for example vegetables with higher water content. Good general rule is vegetables you would eat raw.

125ml apple cider vinegar
125ml water
75g caster sugar
1/2 tsp salt
2 juniper berries (dried is fine)
1 tsp yellow mustard seeds
1/2 tsp fennel seeds
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1/2-1 cucumber
4-6 radishes

1. Boil all solution ingredients together until the sugar has dissolved (couple of minutes), then let cool.

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2. Thinly slice the vegetables. For this kind of slicing, I tend to use mandoline, as it will give you equally thin slices. On my mandoline I used level 0.5 for the radish, and 1.5  for the cucumber.

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3. Place the vegetables in a ceramic or glass bowl (metallic one can affect the flavour). Pour the cooled solution over the vegetables, cover with cling film and place in the fridge for a couple of hours before serving.

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