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| Brindle |
on Wed 25 Feb 09, 8:53 PM to Brindle's blog.
Comfort food....
Sweet potatoes roasted in olive oil, with whole cloves of garlic and fresh rosemary. Roughly 45 min in gas mark 5/6. Five min before the end, crumble over fresh goats chees or feta. Serve with green salad dressed with lemon juice and hot crusty bread.
Fresh beetroot, clean and wrap in foil. Roast for about hr and half. Serve with green salad or fresh steamed green beans and goats cheese and bread.
Butter beans and chorizo. Finely chop a few (2 or 3 for 2/3 people, upscale accordingly) onions or large bag of shallots. Fry gently in butter and olive oil, covered, stiring occasionally, for about an hr on a LOW heat. You need enough buter and oil to coat generously. Add a several (to taste) cloves of whole garlic after about 45 min and then squash them into the mixtue before adding anything else. Chop into rings, or dice approx 6" of regular dried chorizo (of the normal'ish sausage size) for 2/3 people (or more to taste) and add to onion and garlic, Fry at medium heat for few minutes, stirring so as not to let the onions burn. Add a tin or two of tomatoes (depending on how many you want to feed, 1 tin will 2/3 folks). Simmer for 5 min or so until changes colour slightly. Add a tin of butter beans (or two if yr feeding 4/5 folks) Add 2/3 teaspoon of sweet paprika, plus one of hot if you like a bit more bite, but taste as you go along. Simmer for between 5/10 min. Serve with green salad and hot bread. Also good cold the next day in a lunch box.
Risotto - dead easy, follow the instructions on the box for basic cooking with stock, but how about adding the zest and juice of a lemon with creme fraiche, a little chopped fresh sage and tarragon, with grated parmesan, 2 min before the end? Or use leeks instead of onions to season, with a finely chopped stick of celery and each time you add a ladle full of stock stick in a small chunk of brie with parsley and fresh parmesan to finish? Or boil up the remains of yr roast chicken with a carrot, and onion and celery, maybe a bayleaf or two, then use that juice as the stock and the scraps of the bone to add texture and flavour?
Fresh blueberries, two min in the micro, sprinkle of sugar, cream, or custard.
Stewed plums, wash, put in a heavy bottomed pan with cm or so of water, suger to taste (don't over-do it, you can always add more as you go along) or honey, two or three (or four) chunks of butter (the kind you'd be greedy enough at one go to use to spread an average slice of toast), possibly a small sprinkle of all-spice or cinnamon, cover and put on a low heat for about half an hr. Serve with anything you like, including a shortbread biscut.
Stewed ruhbarb with orange zest and juice (pretty much as above but without the butter or sugar).
And then there's pancakes of course..... 
Ah me, ah my
Edited Wed 25 Feb 09, 8:54 PM by Brindle
| 25 Feb 09, 8:59 PM Sweetiejar UK(S), 11 yrs |
All sounds yummy....except the goats cheese. Sweetiejar | |
| 25 Feb 09, 9:22 PM Jezzebelle UK, 10 yrs |
For sarnies... Home made caramalised onion and sundried tomoato bread, filled with a liberal helping of goats cheese and lots of Kalamata olives! http://www.flickr.com/photos/jezzebelle/ | |
| 25 Feb 09, 10:17 PM serafina_pekkala 4 yrs |
dinner at yours again then?
xx | |
| 26 Feb 09, 12:07 AM zebedee UK(PR), 11 yrs |
Oh I love it when you talk dirty  All that talk of Rosemary and Garlic has got me going . Have you tried HFW's leg/ half leg of lamb with Anchovies, Rosemary and Garlic? Make deep slots in the top side of the lamb every inch or so with a slender sharp knife. Then first of all, using the end of a teaspoon handle, push into each hole a half or quarter of an Anchovy, next a tuft of Rosemary and finally a sliver of Garlic (half a clove). Chuck a glass of red wine over it, guzzle a bit of it, then chuck another glass of red over it again. Wack it in a preheated oven on gas 8 or 9, for about 15-20mins. The all important 'half hour sizzle'. Then before the meat is damaged, open the door and turn it down to a more normal heat like gas 3 to 4 and then cook it to your liking
It's heavenly. And cold the next day its lovely too."I'm sorry, the number you have dialled is imaginary. Please replace the handset, turn the phone through 90 degrees and redial" | |
| 26 Feb 09, 8:15 AM Sweetiejar UK(S), 11 yrs |
I do a similar thing with Pork but use fennel powder and slivers of garlic and then fennel seed sprinkled on top. Dont like lamb. Sweetiejar | |
| 27 Feb 09, 7:09 PM gildas UK, 5 yrs |
You can call me old or you can call me fat but don't forget to call me for dinner. If I'd realised you could cook I'd have proposed on the net.
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