What to do with a pumpkin....

The time to write is nigh. It's been far too long and too much stuff has gotten in the way of me picking up my pen (or keyboard) and scribbling down any food related thoughts.

The month of October was a dark one, I fell out of love with food, for a while. It was merely fuel to keep my engine running and I didn't want to cook (or eat) it...

But November seems brighter. I've begun cooking again for pleasure and have started to create more seasonal recipes, so all's not lost.

And with that in mind, here's my first post of the month....

How to turn this:


Into this:


And this:


First of all, start by purchasing a pumpkin that's considerably larger than your head... Carefully flip it over and cut off the bottom.

Using a spoon (and lots of elbow grease) remove all the seeds and pith and discard.

Now comes the fun part.... gouge all the flesh from inside the pumpkin, until you're just left with the orange shell.

Once you've recovered from the overexerted use of the spoon, put the flesh in a large roasting dish with a little oil and bake for roughly 30 minutes (until soft).

Carve the pumpkin shell into whatever hideous form you choose to take for the night and let the cooked pumpkin cool....

Once the pumpkin's cooled, blitz it in a blender or food processor and then sieve to get rid of any stringy bits. You'll then be left with a smooth orange pulp. Now it's time to make some pie!

William Peter, Pumpkin Eater Pie

For the pastry:
80g Chopped mixed nuts
350g Plain Flour (plus extra for rolling out)
20g Icing sugar
A pinch of salt
A little cold water
150g Softened butter
2 Large egg yolks

For the filling:
450g Prepared pumpkin pulp
2 Large eggs (plus 1 extra yolk, reserve the white)
1 Tablespoon black treacle
75g Dark soft brown sugar
1 Teaspoon ground cinnamon
1 Teaspoon ground allspice
1/2 Teaspoon Ground ginger
275ml Double cream

Makes 2x 9" Pies

1. For the pastry, start by sieving the flour, icing sugar and salt into a large bowl.
   
2. Gently rub in the butter until the mixture is crumbly. Then add the nuts, egg and water.
3. Stir these in with a knife, keeping hand contact to a minimum. Add more water if necessary.
4. The dough should have formed into a nice ball by now. Place this into a sandwich bag and pop it in the fridge for about 20 minutes to rest.
5. Pre-heat the oven to gas mark 4/180 degrees. Roll out the pastry on a floured surface and line the two greased tins, making sure to leave about 5mm of extra pastry around the rim to allow for shrinkage.
6. Once the tins are lined, prick the bases with a fork and brush with the reserved egg white.
7. Place the two tins on a flat baking tray in the oven and bake for about 20 minutes until the shells are crisp.
8. For the filling, lightly whisk the eggs (and extra yolk) in a large bowl.
   
9. Put the treacle, sugar, spices and cream into a saucepan and bring up to simmering point, whisking occasionally.
   
10. Then pour in the eggs, whisking lightly before adding the pumpkin puree. Pour this straight into a jug to avoid scrambling the eggs.
11. Once the pastry is baked, distribute the filling between the two cases and return them to the oven for about 20 minutes. You'll know when the pies are cooked, as they'll be puffed up around the edges and slightly wobbly in the middle.
12. Enjoy your pumpkin pie with a nice dollop of clotted cream!

A belated Happy Halloween to all!

Ingredient of the month- Gooseberry

Henry the 8th may have been a bit of a cad when it came to prenuptials and when it came to matters of the heart, it’s hard to picture the same man who ordered the execution of two of his wives, supposedly penning the fraught lyrics of ‘Greensleeves’.

As the Tudor King continued wooing his young lover, Ann Boleyn, academic and naturalist William Turner was busy discovering the wonders of the British hedgerow in shades of purplish red, blues, pale greens and straw yellows, classifying the humble European gooseberry in his late 16th century publication, Herball.

These small, bristly berries which pepper the thickets of ruins around the countryside, are often picked, topped and tailed, boiled in their own juices, sour faces are sweetened as they bubble away, their flavour bursting into flamingo pink syrup which engulfs them.

With that in mind, I have created my own take on the classic, using flavours from the orient to complement the sharp tang of the gooseberries. Do make sure you taste the fruit puree as it reduces to ensure you don’t strip anyone’s palate!

Love Fool- a tribute to Ann Boleyn

Ingredients:
225g Dessert Gooseberries
225g Red Gooseberries
50g Caster Sugar
2x Star Anise
2x Egg yolks
200ml Double Cream
150ml Whole Milk
50g Caster Sugar
1 tsp Vanilla Extract
3 tbsp Icing Sugar (sieved)
1 tsp Orange Blossom Water
1 tsp Ground Cinnamon (to decorate)

1. Top and tail the gooseberries, rinsing away any debris under the tap.
2. Place them into a pan with the caster sugar and star anise. Bring this gently to the boil and then simmer gently until soft and pulpy. Set aside to cool.
3. In the meantime, make the custard. Place the yolks, sugar, 50ml of double cream and vanilla in a saucepan over a medium heat, whisking the thick mixture to keep it smooth.
4. Add the milk gradually as the custard starts bubbling. Remove from the heat when the mix is thick and creamy.
5. Whip the remaining cream with the icing sugar and orange blossom water until it reaches stiff peaks.
6. Once the gooseberries are cool, separate the crushed fruit from the juices (keep this in somewhere safe!).
7. Gently fold the cream and custard together, adding the fruit a little at a time.
8. Taste the mixture for tartness. Add some of the reserved, pink gooseberry juice to add more zing, or more sieved icing sugar if the mixture is too tart.
9. Place the muddled mixture into a large serving dish and sprinkle with cinnamon. Drizzle a little more of the fantastic gooseberry ‘essence’over the top just before serving.
Serves 6

Ingredient of the month- Asparagus

Whether it's griddled or steamed, roasted or blanched, Asparagus is an ingredient that takes centre stage between the months of May and June. We've all seen it in abundance at our local supermarkets, which is all well and good, but what on earth do you do with such a vivacious vegetable?

As a member of the Lily family, Asparagus is stunning in colour, often tending towards hues of green and purple and has been cultivated in England since the 16th Century, highly prized for its high follic acid content.

With its distinctive flavour and firm texture, Asparagus makes the perfect accompniment to fresh, vibrant flavours such as Salmon, lemon and hard cheese.

Upon perusing the selection in my local Marks and Spencers, I selected a good-looking bunch and decided to make a meal of them! So here I give you my recipe for my take on a Classic French Hollandaise sauce. I served this with some oven roasted Salmon fillets, new potatoes and steamed Asparagus... enjoy!

Holly's 'Hollandaise' Sauce
25g Butter
1 Tbsp Plain Flour
1 Tbsp Olive Oil
1 Tbsp White Wine Vinegar
1/2 Tsp English Mustard
250ml Milk
4x Peppercorns
1x Bay leaf
Salt and Pepper to taste

1. Start off by melting the butter in a saucepan.
2. Stir in the flour and let this bubble and turn slightly golden for a minute.
3. Stir in the olive oil, vinegar and mustard, making sure the mixture doesn't split.
4. Gradually add the milk, stirring in between.
5. Place the peppercorns and bay leaf in the pan, allowing the sauce to thicken.
6. Season to taste. Serve with fresh Asparagus, new potatoes and Salmon.

Easter and all things Chocolate related...

Well, like most of the population, when the clocks went forward and the days started getting longer, I thought for a split second that spring might be approaching.... how wrong I was!

The freaky weather has made many of us (myself included) go back into winter (or hibernation) mode i.e hats, gloves, scarves and thermals! So whilst the weather limits us as to what we can do outside, I'm going to have fun reacquainting myself with my kitchen.

As my partner and I are working all through Easter, I thought it would be good to prepare some food in advance, so we could simply help ourselves, so I've stayed up past midnight baking pies and making some lovely Gammon and Lentil Soup (domesticated or what?)

I used the Waitrose guide on how long to cook the joint, using just plain water and I adapted a recipe I found on Not Delia. I added some bay leaves, parsley and oregano and replaced the carrot with some new potatoes and it's currently happily, bubbling away on my stove.

So after a hard day's graft at the Delifonseca stall (at the Chocolate Fair) in the unpredictable atmosphere of Liverpool One, I'll be glad to come home to a big bowl of homemade soup- yummy!

Ingredient of the month- Umami Taste No 5

Well folks, it's been a long time coming, but I finally got my grubby mitts on a tube of Umami Paste! 

Thank goodness for Selfridges Food Court, Birmingham!

All I can say is, Laura Santtini- you're a genius! How can something so simple, not have been done already? It seems stupid that no one's thought about combing these essential flavours (including anchovy and porcini) together in a concentrate before.

How has Classic Italian cuisine survived for so long without this revolutionary paste? 

This essence of 'Umami' or deliciousness, peps up any meal, but be warned, a little goes a long way!

Santtini has created quite a stir in my book with her quirky kitchen 'alchemy' range, adding a touch more of the mad-scientist approach to cooking. I simply wanted to buy all her products, I think I need to pace myself though- I draw the line at a Chilli flavoured Gold spray!

And so with that in mind, I give you my recipe for a simple Umami Seabass with Sauteed Potato.

Umami Seabass with Sauteed Potato

8x Charlotte New Potatoes (cut into chunks)

A good pinch of salt

Boiling water

1x Tin Plum Tomatoes

8x Black (pitted) Olives (plus 2x extra sliced)

A good glug of Olive Oil

1 Teaspoon Lemon Juice

1/2 Teaspoon Umami Taste No 5

1/2 Teaspoon Dried Basil

2x Large Seabass Fillets

A hunk of French Bread

1 Tablespoon Butter

1x Clove of garlic (crushed)

1/2 Teaspoon Dried Parsley

1. Pre-heat the oven to 200 degrees
2. Line a tray with greaseproof paper and place the Seabass fillets skinside down
3. Chop the plum tomatoes and add to a blender jug along with the olives, lemon juice, umami paste, a splash of olive oil and the basil. 
4. Blend until ingredients are mixed.
5. Season the fish and arrange the tomato mix on top of the fillets.
6. Arrange the olives on top and drizzle with a little olive oil. Place in the oven.
7. Boil the potatoes in a large pan of salted water (until a knife can just about stick into them, then drain)
8. Mix the butter, garlic and parsley together in a bowl
9. Slice the bread into medium size wedges and spread the garlic butter generously on top
10. Place on a baking tray in the bottom of the oven
11. About 10 minutes before serving, heat 1 tbsp olive oil in a frying pan (until very hot)
12. Add the drained potatoes and continue stirring until an even colour is achieved
13. For a bit more luxury, I added a dash of truffle oil to the potatoes towards the end of their cooking time
14. Season the potatoes and drain on kitchen towel (for extra crispness)
15. Serve with green beans to the one you love (serves 2!)

 

Product of the month- Marmite XO

From its humble beginnings in a small factory (based just two miles from the Bass Brewery) in Burton-on-Trent (circa 1902), we have seen Britain's favourite (or most hated, depending whether you're part of the marmarati or not) spread, grow from a simple, resourceful idea, into a susuccessful and bang up to date product.

Derived from the French word, describing a stock pot or cooking pot (as pictured on the jar), Marmite comes in many limited edition flavours. Tantalising delights such as Guinness and Champagne flew off the shelves, along with all manner of merchandise.

The story begins in the mid 19th Century, when German chemist, Liebig, discovered the base of the sticky black spread, brewers yeast, a discarded by-product of the fermenting industry. With further development, he discovered that it made a good (and completely vegetarian) meat substitute. He spent years researching and studying the substance, and thanks to his works, we now have the OXO Cube as well as Marmite!

And now we come to the next chapter in the Marmite chronicles- Marmite XO. This is only suitable for the most dedicated, hardcore fans. Matured for 28 days, as opposed to the regular seven, the spread is said to be four times stronger than any ordinary Marmite.

All I can say is wow! How can such a bitter, strong flavour be so complex and pleasant at the same time? It's caused quite a kerfuffle in the taste-bud department, and I have to say, I'm loving it a bit more than the original! So to celebrate Marmite XO in all it's glory, I've teamed it with another ace ingredient, Double Gloucester cheese and made some fantastic cheese straws.

Marmite XO Cheese Straws
75g Double Gloucester Cheese
50g Plain Flour
1 Teaspoon Baking Powder
1/3 Teaspoon Cayenne Pepper
1/2 Teaspoon Marmite XO (or to taste)
50g Butter
1 Egg yolk

1. Pre-heat the oven to 180 degrees C
2. Grate the cheese into a large mixing bowl
3. Sift the flour, baking powder and pepper into the cheese
4. Cut the butter into chunks and rub into the flour mixture until it resembles breadcrumbs
5. Lightly beat the Marmite XO and the egg yolk in a bowl, add this to the mixture until a stiff dough is formed
6. Place dough onto a floured surface and lightly spread into two rectangles roughly 9x3 inches (I used my hands for this)
7. With a sharp knife, cut the dough into 12 straws and place onto an ungreased baking sheet
8. Bake for 10-12 minutes until golden in colour

These keep for ages in an airtight tin- if you don't end up eating them in one sitting!

Seasonal Ingredient of the month- Rhubarb

Rhubarb is a herbaceous plant from the Polygonaceae family. Usually available between the months of February and March, this plant is popularly grown both indoors (in greenhouses) and outdoors too.

As an ingredient, Rhubarb is very versatile. It is also known to have medicinal properties, as it was grown way back in 2700 BC by the Chinese often attributed to the Yan Emperor (its roots were often used as a laxative, but we won't go into that!). However, it wasn't until the 17th Century that it became widely used as a cooking ingredient in the UK, coinciding with the common availability of sugar (because no one likes sour Rhubarb!).

Rhubarb reached it's peak of popularity between the two world wars, but I feel it's an ingredient that's coming back in vogue. We might see less Rhubarb crumble on the menu, but we're seeing a rise in the production of relishes, chutneys, pickles and jams which include the bright, crimson, complexly flavoured stalks.

My recipe below marries two British favourites; the scone and of course, Rhubarb. These scones are easy to make and make a nice change to sultanas or cheese. The apricot sweetens and contrasts with the tart fibrous Rhubarb and the cream adds the finishing touch- enjoy!

Rhubarb and Apricot Scones
400g Plain Flour
50g Golden caster Sugar
2tsp Baking Powder
50g Softened Butter
1tsp Vanilla Essence
125ml Milk (plus a little extra for glaze)
250g Tinned Rhubarb (drained)
Apricot Jam (to serve)
Whipped cream (to serve)
50g Icing Sugar (sifted)

1. Preheat the oven to 180 degrees
2. Place the flour, sugar, baking powder and butter in a bowl, rub between your fingers until it turns to the consistency of breadcrumbs
   
3. Add the vanilla essence and milk to the bowl, stir until combined
4. Add the drained Rhubarb to the mixture (this will make the mixture very sticky, so you might need to add more flour)
5. Carefully place the mixture onto a floured surface and roll out with a floured rolling pin
6. Gently cut out 20 circular shapes (these will be quite delicate so use a palate knife to scoop them off the floured surface if neccesary)
7. Place on a greased baking tray and brush with a little milk
8. Bake for 25-30 minutes, until golden
9. Remove scones from the oven and leave to cool on the tray
10. When cool, smear ten scones with a generous teaspoon of apricot jam, then smear the other ten scones with cream
11. Sandwich the two 'halves' together and dust with a little sifted icing sugar.
    

Product of the month- Brianna's Ginger Mandarin Dressing

After searching the shelves high and low, I sought inspiration in the form of a bottle.

But this bottle didn't contain alcohol, or some other intoxicating liquid, it contained a simply delicious and versatile dressing.

Brianna's Ginger Mandarin Dressing is part of a growing range of dressings, sauces and marinates created in the southern state of Texas. They are adaptable and accessible in that you can use the same product to dress a salad, as well as marinate and cook your meat in!

These are the kind of products I love. They're not attributed to one specific use (apart from being very tasty), which means you can experiment, which is something I very much enjoy in the kitchen.

When I read the label on the back of the bottle some of its ingredients read; soy sauce, ginger and mandarin- which to me simply screams- pork, fresh green veg, noodles and a nice sticky sauce! So I give you my product of the month featured in the simple and easy to prepare dish:

Ginger and Mandarin Pork Chops

Ingredients:
1 Tablespoon Sesame Oil
2x Pork Chops
2x Cloves of Garlic (crushed)
3x Closed Cup Mushrooms (thinly sliced)
1/2 Green pepper (chopped)
1x Small Carrot (peeled and chopped into matchsticks)
4x Spring Onions (chopped)
2x Tablespoons Brianna's Homestyle Ginger Mandarin Dressing
A pinch of salt
Boiling water
Soy Sauce to taste
2x Nests of Egg Noodles

1. Gently heat the oil in a wok or large frying pan over a moderate heat
2. Place the pork chops in the pan and fry on each side until the meat is sealed and slightly golden
   
3. Remove the pork chops and set aside
4. Place all the vegetables in the pan and fry gently until tender
5. Add the dressing to the pan (along with enough boiling water to make a thinnish sauce)
6. Return the pork chops to the pan reducing the heat to a simmer
   
7. Boil a large pan of salted water and cook the noodles according to the instructions
8. Continue stirring the veg around the meat, turning the chops to ensure they're cooked evenly
9. Once the noodles are cooked, drain them and return them to the pan
10. Drain some of the juice and vegetables into the noodles, stirring to distribute them evenly
11. Pile the noodles on a plate with the pork chop on top and a drizzle of soy sauce and enjoy!

Serves 2

Sin-Free Quiche

This recipe harks back to simpler times, times when I'd have the most serious fights over who'd dared to open my pint of milk, and special meetings to discuss the neglected cleaning schedule.... I'm talking of course of my student days!

One of my flatmates, Sophia, who usually lived exclusively off Caesar salad and Baked Beans, sometimes liked to throw a third food group into the mix... Sin-Free Quiche.

Much like Delia's How to Cheat collection, this recipe uses ready made items such as macaroni cheese from a can, so you can literally just throw it together- great if you're busy studying or holding down a full-time job.

The recipe was given to Sophia by her kind sister, Jody and simplified to meet our meagre budget. So here it is, I give you Sin-Free Quiche!

Ingredients
1x Tin Macaroni Cheese
250g Cottage Cheese
6x Eggs
1x Courgette (cut into chunks)
A Handful of Mushrooms (cut in 1/4s)
1/2 Large Red Pepper (cut into chunks)
A Large Onion (cut into chunks)
A Tablespoon Olive Oil
Seasoning (to taste)
A good handful of grated cheese (for all you sinners!)

1. Start by pre-heating the oven at 180 Degrees
2. Next, gently fry the vegetables in the oil until golden
3. Remove the pan from the heat and beat the eggs together in a bowl
4. Place eggs, macaroni and cottage cheese in an ovenproof dish and combine.
5. Add cooked vegetables and combine.
6. If you're a sinner like me, cover the top with grated cheese (I use Cheddar) and season.
7. Bake for 35-45 minutes until golden brown.

This dish makes enough for 4 massive, student sized portions, so if you're feeling generous, share the wealth!

Cookin' with Coolio- the chaos continues...

So, I saw a few videos of Cookin' with Coolio on youtube, which you may or may not have seen on my facebook page but oh my lord- you ain't seen nothin' yet! The horrors have reached new heights! Rap-man Coolio's only gone and released a cook book!


Splashed across the cartoon-like cover is his ethos of 5 Star Meals at 1 Star Price- a condensed ideology perhaps? In my book, the self-proclaimed Ghetto Gourmet who has penned chapters such as How to become a Kitchen Pimp and Salad-Eatin' Bitches has safely set the tone from page 1.

A sneaky peek inside the cover reveals Coolio's culinary philosophies, including several outbursts of Shaka Zulu... so is he a kitchen warrior in his own right? An interview with the Boston Globe explores some of the influences behind his acclaimed catchphrase, and why this rapper has donned a chef's hat and pen to become a cook and author.

So, with Christmas in mind, can you see this book nestled in between Nigella Lawson and Delia Smith? Perhaps not... But maybe this ghetto gourmand could be starting a new revolution in food making cooking hip and accesible for all.... the jury's still out on this one i'm afraid- Shaka Zulu!

My version of a simple supper... Spaghetti Carbonara

I'm sure as an avid follower of my blog, you'll have read my review of Nigel Slater's Simple Suppers...

Now, I didn't completely write it off, but instead, took inspiration from it, devising my own version of a classic dish Carbonara (please note that I work in a deli and kind of planned to have this dish in advance, hence the lavish ingredients!): Remember, this ISN'T a recipe!!!!!!!!!!!!!!!!!!!!!!

Take some onion and garlic, fry it in a little olive oil until golden. Add sliced mushrooms, continue to cook until golden. Add some double cream and a splash of sherry, allow to bubble. Reduce the heat. Add some spaghetti to a pan of salted water. Add some shredded Serrano ham, grated Parmesan, sun dried tomato, seasonings and a few drops of Truffle oil to the mushroom mix. Drain the pasta and mingle with the sauce. Crumble over some goat's cheese and cracked black pepper.

In true Slater-style, this dish is completely adaptable and can be made with bacon, ham, pancetta, mascarpone and many other contrasting flavours. This dish was very rich and creamy, real comfort eating and by my standards, this IS a recipe.

So what are you talking about Mr Slater? You've made me look like a hypocrite! Any form of instruction when it comes to food is a recipe, not my words, but the Oxford English Dictionary's (and who can argue with that?)-

"a list of ingredients and instructions for preparing a dish. something likely to lead to a particular outcome: a recipe for disaster.

— ORIGIN Latin, ‘receive!’ (originally used as an instruction in medical prescriptions)."

The Resurrection

Several years ago, I came up with a format for a website called The Pudding Pundit. Now I'm not sure if any of you visited it when it was running on The Monro website, but I've decided to give it another go. The format was simple, informative and effective, aiming to educate people as well as get them cooking. With original insight and research into the history of the pudding in question as well as fun seasonal facts and of course, a recipe.
So that's another taste of things to come for the month of September.

I'm off to the land of nod on the eve of Guy's Oyster Festival, but I'll be posting pictures and a review tomorrow on my return!
Adios amigos!

Chelsea Buns

For one reason or another, every time I've attempted to use yeast, it's gone horribly wrong. I either ended up with inedible rocks of clay or a plasticine-like dough that failed to rise in or out of the oven. But today, my luck changed. Whether it was due to my patience, not over-working the dough or sheer luck, my Chelsea Buns turned out beautifully (as evidenced below). I adapted the recipe from an old Sainsbury's Cookbook Healthy Eating Cookbooks- Bread by Sarah Brown.

Chelsea Buns
50g Sultanas
150ml Peach Iced Tea
1 tsp Dried Citrus Peel
15g Fresh Yeast
65ml Warm Milk
25g Butter
1 Egg
A Tablespoon of Clear Honey
300g Strong White Flour (sifted)
A pinch of Salt
A sprinkle of Cinnamon
A sprinkle of Golden Caster Sugar
Milk (for glazing buns)

1. Stew the Sultanas, peel and iced tea in a saucepan on a medium heat for 20 minutes, then remove from the heat.
2. Whisk the yeast and warm milk together. Leave to ferment for 5 minutes (until frothy).
3. Melt half of the butter, add to the yeast along with the egg and honey, beating well.
4. Add about 75g of the flour and beat again until no lumps remain. Leave this batter in a warm place for 15 minutes to ferment.
5. Beat in the remaining flour and the salt and begin to knead (with floured hands).
6. Transfer dough to a floured surface and knead until dough becomes elastic.
7. Roll dough into a smooth ball and place in an oiled bowl covered in cling film, to prove for 30 minutes.
8. Place dough on a floured surface, and roll out with a rolling pin into a rectangular shape. Lightly spread the remaining butter over the surface to the edges. Sprinkle over some Cinnamon to taste.
9. Drain any remaining liquid off the sultanas and sprinkle over the dough.
10. Roll up the dough from the long side and cut into 4cm sections. Place buns sideways, on a greased baking sheet, and cover with a clean tea towel to prove for a further 20 minutes.
11. Brush buns with a little milk to glaze, sprinkle with sugar and cinnamon and bake in a pre-heated oven 200°C/400°F/Gas 6 for 15-20 minutes.

Makes 8-10 buns