Saturday, 30 April 2011
Raymond Blanc's Chicken Liver Parfait
This was a real success at Jill's Royal Wedding Party yesterday, served with Brioche - divine!
http://www.bbc.co.uk/food/recipes/chicken_liver_parfait_53623
Wednesday, 27 April 2011
Chilli Bolognese Supper
Just a simple chilli bolognese tonight, in our house we call it chilli if we have it with rice and bolognese if we have it with pasta! It's healthy if I cook, unhealthy (and usually a bit spicier) if Duncan's in the kitchen!
Just out of the oven for Friday's Royal Wedding Party is Raymond Blanc's Chicken Liver Parfait which is looking much better than it did when it went in! Haven't made before and can't remember what it looked like when he was making it on the tv! Will report back after tasting.
Just out of the oven for Friday's Royal Wedding Party is Raymond Blanc's Chicken Liver Parfait which is looking much better than it did when it went in! Haven't made before and can't remember what it looked like when he was making it on the tv! Will report back after tasting.
Tuesday, 26 April 2011
Foodie TV!
No cooking in our house today, Duncan playing golf and late night at work for me.
Will be watching Masterchef but someone forgot to Sky+ Great British Menu for me :-(
Will be watching Masterchef but someone forgot to Sky+ Great British Menu for me :-(
Monday, 25 April 2011
Slow Roast Lamb with Aioli, Tomato Salsa & Flatbreads
This is a dish I've been cooking for quite a while, it's fab, really tasty and a nice alternative to Sunday roast, we had this for dinner last night. I got the recipe from UKTV Food and it's by Merrilees Parker.
Using a hand blender make a paste with 2 tablespoons olive oil, 1 tablespoon each of ground ginger, cumin & coriander, 2 teaspoons each of turmeric & harissa, juice and zest of 1 unwaxed lemon, 1 bunch coriander stalks and a pinch of salt.
Place lamb shoulder on a large double sheet of foil, cut several incisions in lamb and rub paste all over. Spoon over 2 tablespoons water, wrap foil round lamb leaving a pocket of air, place in a roasting tray and roast for 4 hours at 170 degrees, open foil, baste lamb and cook for another hour. This timing was perfect for my average size lamb shoulder, probably wise to increase for large pieces, it needs to be falling off the bone.
For the tomato salsa, finely chop tomatoes, shallots parsley and coriander leaves and mix with lime juice and olive oil. The original recipe has homemade aioli but frankly there's somethings I'd rather buy or not quite so cheating, roast a whole bulb of garlic with the meat for the last hour, squeeze the soft garlic into a good quality mayonnaise.
Shred the lamb and serve on warm flatbreads or flour tortillas with the salsa and aioli.
Using a hand blender make a paste with 2 tablespoons olive oil, 1 tablespoon each of ground ginger, cumin & coriander, 2 teaspoons each of turmeric & harissa, juice and zest of 1 unwaxed lemon, 1 bunch coriander stalks and a pinch of salt.
Place lamb shoulder on a large double sheet of foil, cut several incisions in lamb and rub paste all over. Spoon over 2 tablespoons water, wrap foil round lamb leaving a pocket of air, place in a roasting tray and roast for 4 hours at 170 degrees, open foil, baste lamb and cook for another hour. This timing was perfect for my average size lamb shoulder, probably wise to increase for large pieces, it needs to be falling off the bone.
For the tomato salsa, finely chop tomatoes, shallots parsley and coriander leaves and mix with lime juice and olive oil. The original recipe has homemade aioli but frankly there's somethings I'd rather buy or not quite so cheating, roast a whole bulb of garlic with the meat for the last hour, squeeze the soft garlic into a good quality mayonnaise.
Shred the lamb and serve on warm flatbreads or flour tortillas with the salsa and aioli.
In the oven ........................
The Sachertorte is in the oven!
Apparently it improves with time and can be made up to 7 days ahead.
I'll not post the recipe until after Friday when it will have been tried and tested but it's certainly smelling and looking good.
Apparently it improves with time and can be made up to 7 days ahead.
I'll not post the recipe until after Friday when it will have been tried and tested but it's certainly smelling and looking good.
Sunday, 24 April 2011
Royal Wedding - Puddings!
As you all know William & Kate are getting married on Friday. Those of you who know Jill (Coleman) will know that if there's an excuse to get dressed up she will find it! Jill is hosting a Royal Wedding/Birthday Party (she's 21 again on the 3rd May) and I feel priviliged to have been chosen to be the provider of puddings!
Watch this space for some lovely recipes - already tried and tested Mango & Passion Fruit Pavlova, yet to be tested Sachertorte and Raspberry & Thyme Custard Tart.
I'll also be trying for the first time Raymond Blanc's Chicken Liver Parfait.
For the men who will arrive later in the day my contribution will be Green Chicken Biryani - this is very tried and tested and a real crowd pleaser - hope you will try it.
Watch this space for some lovely recipes - already tried and tested Mango & Passion Fruit Pavlova, yet to be tested Sachertorte and Raspberry & Thyme Custard Tart.
I'll also be trying for the first time Raymond Blanc's Chicken Liver Parfait.
For the men who will arrive later in the day my contribution will be Green Chicken Biryani - this is very tried and tested and a real crowd pleaser - hope you will try it.
Shortbread
This is a recipe I've tried and tested only today. My mum made great shortbread but the last few years have found me trying and failing to make shortbread that the Scottish bloke I live with will approve of - today I achieved it - Happy Days! Happy Duncan :-)
Soften 240g of unsalted butter, add 120g caster sugar and mix with wooden spoon, just to blend together, don't work too much. Add 240g plain flour and 120g semolina, sifted, mix until combined.
Roll out to 23cm round 12mm thick, crimp edges, mark into 8 pieces (thats what the recipe said - I did 12) and prick all over with fork to prevent rising.
Place on Baking paper and chill in fridge for 20mins.
Heat oven and baking tray to 140 C, transfer shortbread on baking paper to heated baking tray and bake for 55mins - don't let it brown!
Remove from oven, slide palette knife under shortbread, leave to cool completely and cut into segments.
Perfect shortbread to eat with tea, strawberries and cream, whatever - just enjoy!
Soften 240g of unsalted butter, add 120g caster sugar and mix with wooden spoon, just to blend together, don't work too much. Add 240g plain flour and 120g semolina, sifted, mix until combined.
Roll out to 23cm round 12mm thick, crimp edges, mark into 8 pieces (thats what the recipe said - I did 12) and prick all over with fork to prevent rising.
Place on Baking paper and chill in fridge for 20mins.
Heat oven and baking tray to 140 C, transfer shortbread on baking paper to heated baking tray and bake for 55mins - don't let it brown!
Remove from oven, slide palette knife under shortbread, leave to cool completely and cut into segments.
Perfect shortbread to eat with tea, strawberries and cream, whatever - just enjoy!
WELCOME!
Hello and welcome to my new blog which is all about food!
I can't believe it's 30 years since I went to college to 'study' Home Economics!
Whilst I loved my time at college learning to cook and present beautiful food, I fell by the wayside and my working life took me down an entirely different path than I intended at that time.
Over the years I have taken the easy way out - convenience meals - because I didn't have time, takeaways - because I didn't have time, eating out -beacause I didn't have time!!!
Cooking is a bit like the gym, yes it's hard to find time but you can find the time if you really want!
The last few years I've rekindled my love of cooking - and the gym (essential if you want to eat nice food!) and have tried and tested lots of great recipes.
I know many of my friends also love cooking, the process of selecting a recipe, shopping for ingredients, being in the kitchen and feeding family and friends.
What seems to be difficult for many is the mundane Monday to Friday meals. Dinner parties, Birthday parties are exciting and enjoyable to plan for but everyday meals are a bit more laborious.
My blog will bring you a selection of everything. Monday to Friday mundane, Weekend sharing food with friends, Dinner Party and Celebration food, Baking - I just love baking but know I will have to spend time at the gym if I eat cake!
I hope you will enjoy, try my tried and tested recipes and please share your own by emailing me ggh0806@googlemail.com - I'll post as many contributions as I can.
Look forward to sharing your foody experiences.
Gail xx
I can't believe it's 30 years since I went to college to 'study' Home Economics!
Whilst I loved my time at college learning to cook and present beautiful food, I fell by the wayside and my working life took me down an entirely different path than I intended at that time.
Over the years I have taken the easy way out - convenience meals - because I didn't have time, takeaways - because I didn't have time, eating out -beacause I didn't have time!!!
Cooking is a bit like the gym, yes it's hard to find time but you can find the time if you really want!
The last few years I've rekindled my love of cooking - and the gym (essential if you want to eat nice food!) and have tried and tested lots of great recipes.
I know many of my friends also love cooking, the process of selecting a recipe, shopping for ingredients, being in the kitchen and feeding family and friends.
What seems to be difficult for many is the mundane Monday to Friday meals. Dinner parties, Birthday parties are exciting and enjoyable to plan for but everyday meals are a bit more laborious.
My blog will bring you a selection of everything. Monday to Friday mundane, Weekend sharing food with friends, Dinner Party and Celebration food, Baking - I just love baking but know I will have to spend time at the gym if I eat cake!
I hope you will enjoy, try my tried and tested recipes and please share your own by emailing me ggh0806@googlemail.com - I'll post as many contributions as I can.
Look forward to sharing your foody experiences.
Gail xx
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