ingredients – Page 5

Yorkshire pudding

To me, the Yorkshire puddings are a delight of British cuisine. A roast dinner isn’t complete without one or two. Funnily, there was a debate at my husband’s office, where all participants were British, whether Yorkshire puddings should or should not be part of a Christmas meal. From an outsider’s view, Christmas meal, too, is a roast dinner, and it’s therefore crucial that it’s included.

2 large eggs
equal quantity of milk to eggs
pinch of salt
equal quantity of plain flour to eggs
vegetable oil / lard

1. Whisk the eggs, milk and salt together, and let stand for 10 minutes.

2. Add the flour, and let rest for at least 30 minutes.

3. Heat oven to 210°C / 410°F. Place the oil or lard in tins and heat in the oven for 5 minutes.

4. Give the batter another good whisk, adding 1 tbsp of cold water. Fill 1/3 tins, and bake for 15-20 minutes.

Chicken fajitas

I may be known for my fine dining hobby, but sometimes you just want that honest food that may be messy to eat. For my fajitas, I tend to make make everything apart from the tortillas from scratch. This Mexican food is enjoyed across the world, and making everything by yourself allows you to adjust the spicing to your liking. The tortillas are usually eaten with a selection of fried meat, fried peppers and onions, tomato salsa, guacamole, creme fraiché and cheese. I tend to leave the cheese out, and just to make things easier, fry the meat together with the pepper and onion. In my blog I have individual posts for my guacamole and salsa, so I won’t write them again on here, but I’ll include links for them. This is great comfort food for those cosy evenings in.

Tomato salsa
Homemade guacamole
crème fraiche
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500g chicken breasts
2 peppers
2 onions
2 cloves of garlic
1 small green chilli
2 tsp cumin powder
1/2 tsp black pepper
1/2 tsp salt
splash of vegetable oil

1. Finely chop the chilli and garlic. Slice the peppers and onions, and set aside.

2. Cut the chicken breasts into strips. Fry in the oil, adding the cumin, salt and pepper. Once just about cooked through, add the other ingredients. Fry until onions are cooked.

Tomato salsa

This basic salsa can be eaten hot or cold, and is perfect as a dip with some tortilla chips or as one of the fillings for fajitas.

Tomato salsa
3-4 large tomatoes
2 onions
1 green pepper
1 small (hot) green chilli
3 cloves of garlic
2 tbsp tomato purée
2 tbsp lemon juice (1 lemon)
2 tsp cumin powder
1 tbsp caster sugar
1/2 tsp salt
1/2 tsp black pepper
1 tbsp dried oregano
1 tbsp vegetable oil

1. Finely chop the garlic and chilli. I also use the seeds from the chilli. Chop the onion, pepper and tomatoes into small pieces.

2. Place all the chopped ingredients in a pan with the vegetable oil, and add all the spices / herbs. Fry for about 10-15 minutes, stirring occasionally.

3. Add the tomato paste and and the lemon juice, and mix in with the other ingredients.

The salsa is ready to be eaten immediately, or you can cool it to use it as a dip.

French onion soup (with meat)

I remember the packet French onion soup from my childhood, that was used to enhance other foods, but we never ate it on its own. So I was intrigued to try to make my own, to see if I could change my mental image of this famous soup. As this soup requires beef stock, and for this kind of food I don’t like to use ready made ones, I made my own stock, and then decided to add some of the leftover meat into this soup, which actually worked really well.

1 litre beef stock Beef broth (stock)
4 large onions
25g butter
2 tbsp olive oil
1 tbsp caster sugar
3 tbsp cognac or brandy
150ml red wine
1 bay leaf
salt and black pepper to taste

1. Peel and cut the onions in half, then slice thinly. Put in a pan together with the butter and oil. I think quite a large, deep pan is good for this, due to the flaming at later stage. On a low temperature, fry the onions for 20 minutes, until soft, stirring from time to time.

2. Add the sugar, and fry, stirring occasionally, for another 20 minutes.

3. Add the cognac, and carefully set alight. I used long matches. At first, the flames will be quite big so stand back. They will however quickly reduce. The flambéing process reduces the alcoholic content in the food, whilst still keeping the flavours of the drink.

4. Once the flames go out, add the red wine, stock, bay leaf, salt and pepper. Bring to boil, and simmer, covered, for 20 minutes.

5. Check the taste, and add salt and pepper if required.

6. As I made my stock particularly this soup in mind on the same day, I had all the meat left. Even though this soup is slightly sweet, I decided to add some of the meat into the soup. I just added the cooled, stripped meat pieces straight into the soup in the serving bowls.

Beef broth (stock)

The key to a good broth is slow cooking and bones (although you always also need some meat too). It can be very easy by throwing everything in together from the beginning and simmering for 2-3 hours, or with a little bit more effort you will end up with a wonderful, clearer stock.

1.1 kg beef short ribs (the more bones the better)
1 tsp black peppercorns
1 tbsp sea salt
1 medium to large onion
1 carrot
1 celery stick
2 bay leaves
2 thyme sprigs
1 rosemary sprig
4 garlic cloves
3 litres of cold water

1. Place the ribs in a large pan. The more bones you have the better it is. You could, for example, have one rib with meat on and rest of it bones. Cover with the water, and add salt. Slowly bring to simmer, but don’t boil. Muck will start surfacing. Skim this off. The process should take about 20-30 minutes.

ALTERNATIVELY, place all ingredients in the pan. Cover with the water, and bring to simmer. The muck will stay in the broth, making it cloudy.

2. Once no more muck is rising to the surface, add all the other ingredients. Cover with a lid and simmer for 2-3 hours.

3. When ready, strain through a sieve. I also use a piece of muslin to make the stock even clearer. Keep the meat aside, to be used in other foods.

4. Cool the stock, then chill in the fridge. This will make the excess fat harden on top. Remove the hardened fat and discard.

Thick vanilla custard

I was never that keen on custard in the past, when my experience was from pub desserts with this sauce. My husband was sometimes requesting this, so I finally decided to have a go. The first time I made it, I was amazed at how good it was! None of that tasteless from a packet stuff, but oh so wonderful, proper, creamy custard. This is still to date the best custard I’ve ever tasted, and I also use it for my trifle. I would strongly recommend this for anyone wanting a nice, thick custard. And it’s really easy to make too. Perfect accompaniment with your Christmas pudding, apple pie or rhubarb crumble, or whatever else is your favourite.

300ml double cream

3 egg yolks

2 tbsp caster sugar

1 tsp potato or corn flour (any starchy flour for thickening)

1 tsp vanilla extract

1. Heat the cream in a pan until steaming, but not boiling. If you don’t stir it during this time, you will get a skin on top you will want to remove. I tend to stir the cream during heating.

2. While the cream is warming, mix all the other ingredients together in a bowl.

3. Pour the cream onto the eggs on a thin strip, stirring continuously as you pour. Then pour the whole mixture back into the pan.

4. Over medium heat, stir until the mixture thickens (5-10 minutes). I don’t usually get lumps, but if this happens, the custard can be passed through a sieve.

Then it’s time to enjoy the best vanilla custard to date!

Liver casserole

This dish is food that’s eaten in my native Finland any time of the year, and in my family also as part of the Christmas meal. I always thought this food to be something of an acquired taste, and every time I used to host a party I would tell the British guests that I will not be offended if they don’t like it and finish it. As it’s turned out, it has actually always been one of the dishes people love. It’s not the most beautiful food in terms of presentation (I admit it does look more like dog food), but sometimes the taste can speak for itself instead. This dish is normally served with lingonberries, or lingonberry jam. I would say the closest substitute to lingonberries would be cranberries, which are probably more widely available.

3 dl pudding rice
1 litre water
3 tsp salt
8 dl milk
2 eggs
2 onions
1tsp ground white pepper
1 tsp dried oregano
1tsp dried marjoram
3 tbsp dark syrup (I had to replace this with 2 tbsp treacle due to availability of the syrup I normally use, and it worked fine)
1 1/2 dl raisins
500g beef liver (Pork is fine too. Beef liver will give smoother flavour, pork stronger)

1. Boil the rice in the salted water for about half an hour. You may want to stir it from time to time so that it doesn’t stick to the bottom.

2. Peel and chop the onions, and place in a blender. Roughly chop the liver pieces, and check for any sinewy parts you may want to discard. Place in the blender together with the onions. Blend until the liver doesn’t have firm texture anymore. The onions can still be in small pieces.

3. Once the rice is cooked, add the cold milk, and all other ingredients. At this stage the mixture will be very liquid, but when it’s cooked it will become firm.

4. Pour the mixture in a buttered oven dish, and add some small pieces of butter on top. Cook for about on hour 180°C / 355°F.

Rosolli (beetroot salad)

After any festivities, and overindulging, many of us are choosing the lighter leftovers for a snack. This beetroot salad is exactly what we need. For some reason, this particular salad is only seen on the Finnish table around Christmas time. I think the flavours are actually completely suitable to any time of the year. You get sweetness from the beetroot, saltiness from the pickled cucumber and freshness from the apple. Together with the other ingredients it all comes together like a perfect symphony.

1 salty gherkin
3 beetroots
1 carrot
1 small onion
1 medium size salad potato
1 sharp apple, for example Granny Smith
half a bunch of fresh parsley

1. Boil the beetroots in boiling water for about an hour. Once cooked, pour the hot water off, and cover the beetroots with cold water. You can now rub the skin off very easily, whilst submerged in the cold water.

2. Boil the potato with skin on, until just cooked, take care not to overcook. Once cooked, peel the potato and chop into small pieces. Peel the carrot, and boil until just cooked but still firm. Cut into quarters lengthwise, then cut into cubes.

3. Finely chop the onion, and cut the gherkin into quarters lengthwise, then chop into cubes. Finely chop the parsley.

4. Cut the apple into wedges. I tend to do this first, and then peel each wedge, but you can also peel the whole apple first. I then cut the inside edge off, where the core is. Finally, chop into cubes.

5. Mix all ingredients together. For more flavour, leave in the fridge overnight before serving.

Potato salad

Potato salad isn’t something that was ever part of our Christmas table when I was growing up. Typically, in Finland it’s usually part of the Labour Day festivities. It has however now become a staple of any entertaining I might host, including becoming part of my Christmas traditions. I have been making it ever since it was a huge hit at a party a long time ago. Potato salad is simple, but I think it’s crucial to get couple of things right. I have many times had potato salad that leaves you disappointed, and my one is the best one I’ve had to date. You will need crunch from the onion, and the right saltiness from the pickled cucumber. The latter in my opinion is the crucial key for it being a success. Some recipes also use apples, but I don’t see it necessary.

500g salad potatoes
250g onions
7 gherkins
1/2 dl fluid from the gherkins
1 dl mayonnaise
grinded black pepper
1 dl cream
(salt)

For best result, prepare the salad a day before serving.

1. Boil the potatoes with skin on, until just about cooked, but do take care you don’t overlook them. While the potatoes are boiling, peel and chop the onions. Cut the ends off the gherkins, then cut in quarters lengthwise, then chop to cubes.

2. Once the potatoes are cooked, peel and mix with onions whilst still hot.

3. Add the gherkins and fluid, mayonnaise and pepper.

4. Rest in the fridge. Just before serving, add the cream (and salt if required).

Sweet and sour chicken

As I was driving home from work I didn’t yet know what to cook for dinner. My husband fancied some sweet and sour chicken, and I thought it was a great idea to use up the left over rice we had too, so that was decided. Luckily, I still had one portion of my homemade chicken stock in the freezer too. This was also a good dish to make that didn’t take up too much of my evening once at home.

350ml chicken stock (Homemade chicken stock)
2 tbsp light soy sauce
4 tsp dark soy sauce
2 tbsp sesame oil
1 tsp salt
1 tsp ground white pepper
2 tbsp sugar
3 tbsp rice vinegar
4 tbsp tomato puree
4 tsp potato flour (or corn flour), mixed with 1-2 tbsp water
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2 chicken breasts, cut in pieces
5 chestnut mushrooms
1 carrot
1 red or green pepper
1 onion
3 cloves of garlic
2 spring onions

1. Peel and slice the carrot, and chop the pepper into fairly big pieces. Place in boiling water for 4 minutes. Pour the water away and set carrot and pepper aside.

2. In the pan, heat your chicken stock. I tend to take my homemade stock out of the freezer just when needing it, and I just defrost it by melting in the pan. While the stock is warming, mix the other sauce ingredients, apart from the flour and water. Add to the stock, and bring to boil. Add the carrot and pepper. Mix the flour and water, and add to the stock. Boil for couple of minutes, then reduce the heat to simmer. Stir from time to time.

3. Fry the chicken in a pan (I use groundnut oil with this dish). Once just about cooked, add the chopped mushrooms, garlic, onion and spring onion, and fry, stirring, for couple of minutes.

4. Pour the sauce on the chicken, and stir everything together.