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Blueberry Granola Dust Muffins

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A huge fan of the muffin, I have lately changed my “go-to” basic muffin recipe. As a fan of the baker James Morton, whose bread prowess I have talked about a lot on this blog, I recently acquired his latest book How Baking Works (And What to do When it Doesn’t):

http://www.amazon.com/How-Baking-Works-What-Doesnt/dp/009195990X

He has much to say about, well, how baking works, and lots of tips for the trickier aspects of baking.

I thought I had muffin-making down pat, using The Moosewood Cookbook recipe which has been my staple since forever, but James’ tips about weighing all ingredients, even the liquids, and a few other good pointers, have given me some inspiration to try his muffin-making method from the above book.

To make a really healthy muffin, I substituted wholemeal flour for white, added Granola DustJamie Oliver‘s pulverized granola mix from his Everyday Super Foods – and lots of seeds. I substituted honey for sugar. A very tasty and fruity muffin and good for you too!

But you could use sugar, and completely leave out the Granola Dust and seeds if you like  – they both add texture and a nice nutty taste but are not essential – and this recipe still produces a great blueberry muffin. Maybe bump-up the flour by 20g if you leave out the Granola Dust and seeds.

Ingredients

250g wholemeal plain flour

1 1/2tsp baking powder

1/2 tsp bicarbonate of soda

A  pinch of salt

40g Granola Dust (optional)

30g mixed seeds (eg poppy, sesame, chia, linseed) (optional)

150g blueberries

100g honey or golden caste rugar

1 free-range egg

100g milk semi-skimmed or full fat milk

100g natural yoghurt

100g sunflower oil

150g blueberries

Method

Preheat your oven to 180 degrees C, 160 degrees C fan-forced.  Line a 12 hole muffin tin with muffin papers, or grease the tin with butter or oil spray.

In one bowl, add the flour, baking powder, bi-carb, salt, Granola Dust and seeds, mixing carefully to integrate the dry ingredients. Add the blueberries and mix to coat the fruit. Be careful not to break up the fruit.

In another bowl, whisk together the sugar, egg, milk, yoghurt and sunflower oil.

Pour all the wet ingredients into the dry ingredients and, using a wooden or large metal spoon, gently mix everything together. Make sure all the floury mix is combined,  but be careful not to over mix.  No flour should be visible, but the batter should still seem lumpy.

Divide the mixture evenly into the papers or tins, and bake for about 20-30 minutes depending on the size of the muffins (bigger muffins take longer). When done, they should be golden brown and should bounce back when pressed firmly. Or carefully insert a skewer into the centre of the muffin and see if it comes out clean the muffins are cooked.

Cool the muffins in the tin before eating, advice I’m not particularly good at heeding!

I served my muffins with Greek style yoghurt and honey. Healthy and delicious.

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Jamie Oliver Figgy Banana Bread

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Another lovely recipe from Jamie Oliver’s healthy cookbook Everyday Super Food. It’s a banana bread that is very flavoursome and sweet with remarkably, no sugar! The sweetness comes from the bananas, dried figs and apple. This quirky writer has a sweet tooth, and this recipe really satisfies me.

Reading and cooking recipes from Jamie’s book I’m appreciating that cooking with healthy eating in mind doesn’t mean cutting down on deliciousness. Jamie’s Smoothie Pancakes full of blueberries that I cooked recently, are luscious, sweet and satisfying.

Ingredients

250g dried figs

75ml cold pressed rapeseed oil

125g natural yoghurt

1 tbs vanilla extract

4 ripe bananas

2 large free-range eggs

150g wholemeal self-raising flour

1 heaped tsp baking powder

100g ground almonds

1 tbs poppy seeds

1/2 tsp ground turmeric

1 apple

50g whole almonds (skin on)

Method

Preheat the oven to 180 degrees C. Line a 25cm baking tin with with scrunched sheet of wet greaseproof paper. (You could bake the mixture in a large loaf tin for the more conventional banana bread look. I like the cake tin idea as the bread is so sweet and so rather cake-like.)

Place 200g of the figs in food processor with the oil, yoghurt, vanilla extract, peeled and roughly chopped bananas and eggs. Blitz until smooth.

Add the flour, baking powder, ground almonds, poppy seeds and turmeric and pulse until only just combined. Coarsely grate and then stir in the apple.

Spoon the mixture into the prepared tin and spread out evenly. Tear or chop the remaining 50g figs into pieces. Scatter over the mixture, pushing them in slightly. Chop the almonds and scatter over. Bake for 35 to 40 minutes or until until a skewer inserted into the bread comes out clean. Transfer to a wire rack to cool.

Serve as is, or with any combination of yoghurt, honey and home-made nut butter. I made brazil nut butter to serve with my banana bread.

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Nut butter

To make 1 jar:

Place 200g of any unsalted nuts in a preheated 180 degrees C oven on a baking tray. Bake for 8-10 minutes, then remove from the oven and leave to cool for at least 5 minutes. Tip the nuts into the food processor with a small pinch of sea salt and blitz. The blitzing takes a while for the nuts to be finely ground and then to turn into nut butter. Stop blitzing occasionally and scrape down the the sides of the processor. When the nut butter is the consistency you personally like – from crunchy through to super smooth – store in a jar.

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Jamie Oliver Smoothie Pancakes with Berries, Banana, Yoghurt and Nuts

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Super food, super easy and super good! Jamie’s latest book Everyday Super Food is a bit of a revelation, crammed full of beautiful, colourful, easy recipes that are really healthy.

The research, the nutritional information, and the carefully planned and written recipes make this book a must-read and a must-cook. I’m big on flavour, and what I’ve cooked so far is bursting with it …I can’t  wait to cook more!

If you love cooking, love really tasty food, and would like to feel that you are doing your bit to eat healthily, then get Everday Super Food. It’s common sense, not faddish, and do-able!

I made Smoothie Pancakes with Berries, Banana, Yoghurt and Nuts today. I went for blueberries, next time I’ll try raspberries. I didn’t realize till I was making the recipe that there was no sugar – the blueberries are sweet enough – even for the sweet tooth of this quirky writer! The drizzle of honey on the pancakes themselves when serving adds that little extra sweetness which is nice. Here is Jamie’s recipe very slightly tweaked.

Ingredients

320g blueberries or raspberries

1 ripe banana

170ml semi-skimmed milk

1 large free-range egg

250g wholemeal self raising flour

To serve

4 tbs natural yoghurt

Sprinkle of ground cinnamon

30g mixed unsalted nuts, chopped

Drizzle of honey

Method

Blitz half the berries, peeled banana, milk, egg and flour in a food processor or blender to make a smooth pancake batter. Fold in the remaining berries. Place a large non-stick frying pan on a medium high heat. When hot, put some batter into the frying pan to make large pancakes or small ones. I went for smallish. Cook for a couple of minutes on each side, or until crisp and browned. Jamie suggests flipping them for an additional 30 seconds each side to ensure they are super crispy. This seemed to work for me.

You can serve whole, or slice the pancakes in half so you can see the fruit. Serve with a spoonful or two of yoghurt, a sprinkling of cinnamon, some chopped nuts and a drizzle of honey over the whole lot. Delish.

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Butternut Pumpkin and Sweet Potato Tikka Masala + Easy Flatbreads

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I love a mildly spiced curry and I’m keen on replacing meat with vegetable options, particularly when the sauce in a dish carries all the flavour. Jamie Oliver’s Chicken Tikka Masala from his lovely book Comfort Food is a great recipe, and easy to make –  see my post for his Chicken Tikka Masala.

So I have made a version of the dish using butternut pumpkin and sweet potato instead of chicken. For the curry paste, I used a Jamie recipe from his website on Easy Homemade Curry Pastes.  My variation was that I added turmeric to the paste rather than to the curry.

I then used the concept of the original chicken recipe, with veggies instead. The recipe that follows is my take on those Jamie originals.  My quantities for the actual curry are enough for 4. I used half the curry paste and I have frozen the rest for later.

I also made the easiest flatbreads ever, another Jamie recipe of course!

Tikka Masala Paste

Ingredients

2 cloves garlic

1 thumb-sized piece fresh root ginger

1 tsp cayenne pepper

1 tbs smoked paprika

2 tsp garam masala

2  tsp turmeric

½ tsp sea salt

2 tbs peanut oil (groundnut oil)

2 tbs tomato puree

2 fresh red chillies

1 small bunch fresh coriander

1 tbs desiccated coconut

2 tbs ground almonds

1 tsp cumin seeds

1 tsp coriander seeds

Method

First peel the garlic and ginger. Put a frying pan on a medium to high heat and add the spices for toasting to the dry pan. Lightly toast them for a few minutes until golden brown and smelling delicious, then remove the pan from the heat.

Add the toasted spices to a pestle and mortar and grind until fine, or put them into a food processor and whiz to a powder.  Whiz the toasted spices in a food processor with the rest of the ingredients until you have a smooth paste.

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The Curry

1 tbs peanut oil (groundnut oil)

2 onions

2 cloves of garlic

½ butternut pumpkin (squash)

1 large sweet potato

1 x 400 g tin of tomatoes

1 chicken stock cube

1x 400 g tin of light coconut milk

Method

Heat  the oil in heavy bottomed casserole. Peel the onions and garlic and put into the casserole on a medium to high heat and cook for 5 minutes, or until the onions are golden, stirring regularly. Add half the quantity of the curry paste and fry for 2 minutes. Add the butternut pumpkin and sweet potato chopped into rough chunks and cook for 5 minutes until the vegetables are starting to soften. Pour in the tomatoes, crumble in the stock cube and add 150ml of boiling water. Simmer for 5 minutes, then stir in the coconut milk. Simmer for a final 15-20 minutes, stirring occasionally until the vegetables are soft but still intact.

Serve with whatever you usually have with your curry – I made easy flatbreads and had some yoghurt on the side.

Flatbreads

Ingredients

175g self-raising flour, plus extra for dusting

Pinch of  salt

½ teaspoon baking powder

175g natural yoghurt

Method

Add the flatbread ingredients to a mixing bowl and mix together with a spoon, then use clean hands to pat and bring everything together. Dust a clean work surface with flour, then tip out the dough. Knead for a minute or so to bring it all together – don’t need to knead it for long – just enough time to bring everything together.

Dust a clean work surface and rolling pin with flour, then divide the dough into 6 equal-sized pieces, roughly the size of a golf ball. With your hands, pat and flatten the dough, then use a rolling pin to roll each piece into 12cm rounds, roughly 2mm to 3mm thick.Use a knife to cut 6 lines into the centre of each round, leaving about 3cm at each end. Place a griddle pan on a high heat, then once hot, cook each one for 1 to 2 minutes on each side, or until bar-marked and puffed up, turning with tongs.

I cooked the flatbreads directly on the bars of the barbecue  – it worked fine, but you don’t want the heat too high as the flatbreads can scorch.

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Chocolate Honeycomb Cake

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I made a cake for a colleague’s birthday this week. She likes chocolate, and I like honeycomb, so I created a cake combining the flavours. Chocolate layers, with a meringue and honeycomb buttercream, and lots of chocolate, chocolate Maltesers and honeycomb shards to decorate.

The cake is really easy – a one bowl cake, which I made in the food processor to make it even simpler. The meringue buttercream takes a little time, but is worth the effort. And honeycomb is so quick to make, there’s no excuse to buy it!

Chocolate Cake Ingredients
2 cups sugar
3 cups self raising flour
2 tsps sifted bi-carbonate soda
3/4 cup Dutch cocoa
1/2 tsp vanilla extract
200g softened butter
1 cup natural yoghurt
3 free range  eggs
1 cup hot coffee (instant or brewed)

Method

Preheat the oven to 160 degrees C.  Grease two 20cm round cake tins with butter and line the bases with baking paper. Put all the ingredients in a food processor and blitz until just combined and the mix is smooth. Be careful not to overmix as this will toughen the cake.

Pour the batter into the prepared cake tins and smooth the tops. Bake for 1 hour or until a skewer inserted into the centre of the cakes comes out clean. Keep both cakes in their tins until they are cool. Carefully turn out on to a wire rack.

Meringue Buttercream Ingredients

4 egg whites
2 cups white sugar
2 cups unsalted butter, at room temperature
1 tablespoon vanilla extract

 

Method

Mix on medium or medium-high speed while pinching off small pieces of butter and throwing them in. Mix in vanilla. Continue beating for about 5 minutes until the meringue and butter mixture is completely amalgamated and thick.

Honeycomb Ingredients

80g caster sugar
12.5g honey
31g  glucose
1 tsp bi-carbonate soda

Method
Combine sugar, honey, glucose and 30 mls water in a saucepan.  Cook till pale blonde  – 150 degrees C, using a cooking thermometer.
Remove from the heat, add bi-carbonate soda and beat vigorously for a few seconds.
Pour onto a tray lined with baking paper. When the honeycomb has hardened, break some into chunks and pulverize the rest.

Toppings: honeycomb, 50g dark chocolate and 50g white chocolate, a dozen or so Maltesers.

To assemble: When the cakes are quite cold, ice the bottom layer with half the meringue buttercream. Sprinkle some crushed honeycomb over the buttercream, as little or as much as you please. Place the second cake on top. Ice the top of the cake with the remaining buttercream. Decorate the cake with crushed honeycomb, dark and white chocolate shavings, crushed Maltesers and honeycomb shards.

 

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Caramelized Balsamic Figs

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Figs are in season in Sydney now and are beautiful, plentiful and well priced. Green figs are the most common variety found but you can sometimes get your hands on those beautiful black figs which looks so spectacular on their own, or caramelized with sugar and balsamic vinegar as I did in a post last year.

I cooked them again last night  – using green figs this time. I ate half for dessert and I am looking forward to finishing the rest with muesli for breakfast.

Here is the original post.

The recipe is based on something from Gordon Ramsay’s Ultimate Cookery Course. The caramelisation of the figs comes from creating a toffee syrup and adding butter and balsamic vinegar.

Ingredients

4 firm black figs

2 tbs icing sugar

2 tbls balsamic vinegar

4 tbs caster sugar

20 g butter, divided into knobs

Method

Preheat the oven to 160 degrees C.

Place figs in a bowl and sprinkle with icing sugar. Drizzle over 1tablespoon of balsamic vinegar. Roll the figs in the icing sugar and balsamic to make sure they are well covered.

Melt the caster sugar in an oven proof dish or frying pan over a low heat. The sugar will melt and turn a deep caramel colour. Be careful not to stir the sugar as it will crystallize.

Add the knobs of butter, stirring carefully to amalgamate. Add the other tablespoon of balsamic and 1 tablespoon of water. Carefully taste – the sauce is hot – and add a little more vinegar if the sauce needs more piquancy, or a little more water if the sauce is too thick.

Add the figs and gently baste with the liquid.

Place the dish in the preheated oven for 15 minutes.

Baste the figs a couple of times during cooking.

Serve warm or at room temperature with thick cream for dessert or yoghurt for breakfast.

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Jamie Oliver’s Chicken Tikka Masala

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I have just acquired Jamie’s new book Comfort Food: http://www.jamieoliver.com/comfortfood/

As a huge fan of the man, his food, his food philosophy and his ethics, I devote a lot of time to his recipes on this blog. So much of what I cook and eat at home is a Jamie recipe or Jamie inspired, so it’s only natural that I write up these food creations.

I am mightily impressed with this book: really great food, some dishes simple, some not so simple, but all really well thought out. Everything looks utterly delicious! The photography is so inviting.

What to cook first? Chicken Tikka Masala took my fancy, and I thought I had better pace myself to get ready to get stuck into the cakes and desserts. Can’t wait to try the Dreamy Marshmallow Pavlova………………….

Chicken Tikka Masala can be cooked entirely on the barbecue or on a traditional stove. I did a bit of each. I really think you need to barbecue the chicken skewers – you need that charred and smoky flavour. Jamie (as seen on the accompanying TV series) cooked over coals in a hole in the ground. My ordinary barbecue was just fine!

I also made the paratha breads to go with the curry. They were a revelation – dead simple kinda flat bread – and perfect to mop up the the lovely sauce.

I am giving this recipe straight from Jamie  – no quirky tweaks – it’s doesn’t need them!

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Ingredients

1 level teaspoon ground cloves

1 level teaspoon ground cumin

2 heaped teaspoons sweet smoked paprika

2 heaped teaspoons garam masala

3 lemons

6 cloves of garlic

1 thumb-sized piece of ginger

6 heaped tablespoons natural yoghurt

800 g skinless boneless chicken breasts

3 fresh green or yellow chillies

For the sauce:

2 onions

4 cloves of garlic

1–2 fresh red chillies

30 g fresh coriander

olive oil

1 level tablespoon ground coriander

2 level tablespoons turmeric

6 tablespoons ground almonds

2 x 400 g tins of plum tomatoes

1 chicken stock cube

2 x 400 g tins of light coconut milk

For the paratha breads:

300 g wholemeal bread flour

300 g plain flour

2 tablespoons olive oil

400 ml semi-skimmed milk

 

Method

Put the cloves, cumin and 1 heaped teaspoon each of paprika and garam masala into a small pan and toast for 1 minute to bring them back to life, then tip into a large bowl. Finely grate in the zest of 1 lemon, squeeze in all its juice, crush in the garlic, peel and finely grate in the ginger, and add the yoghurt and 1 teaspoon of sea salt. Cut the chicken breasts into 5cm chunks, then massage all that flavour into the meat. Skewer up the chicken chunks, interspersing them with lemon wedges and chunks of green or yellow chilli, but don’t squash them together too much. Place on a tray, cover with clingfilm and marinate in the fridge for at least 2 hours, but preferably overnight.

For the sauce, peel the onions and garlic, then finely slice with the red chillies and coriander stalks (reserving the leaves for later). Put it all into a large casserole pan on a medium-high heat with a lug of oil and cook for around 20 minutes, or until golden, stirring regularly. Add the ground coriander, turmeric and remaining 1 heaped teaspoon each of paprika and garam masala. Cook for 2 minutes, then add and toast the almonds. Pour in the tomatoes, crumble in the stock cube and add 300ml of boiling water. Simmer for 5 minutes, then stir in the coconut milk. Simmer for a final 20 minutes, stirring occasionally, then season to perfection.

When you’re ready to cook the chicken, drizzle it with a little oil, then grill on a hot barbecue, in a screaming hot griddle pan or under a hot grill, turning until it’s very golden and gnarly on all sides. Slice the chicken off the skewers straight into the sauce, reserving the lemons. Simmer for 2 minutes while you use tongs to squeeze some jammy lemons over the curry, to taste. Swirl through some more yoghurt, sprinkle with the coriander leaves, and serve with parathas or fluffy basmati rice.

Here’s a nice little game-changer – make your own paratha to enjoy with your chicken tikka. For 8 people, put 300g each of wholemeal bread flour and plain flour into a bowl with a goood pinch of sea salt. Gradually add 2 tablespoons of olive oil and 400ml of semi-skimmed milk, mixing until combined, then knead for a few minutes on a flour-dusted surface. Leave to rest for 20 minutes, then divide the dough into 8 and thinly roll out each piece to A4 size. One-by-one, drizzle and rub lightly with oil, roll up into a loose log, roll the log up like a Catherine wheel, then roll out with a rolling pin again to a flat round just under ½cm thick. Cook in a hot oiled frying pan on a medium heat for 3 minutes on each side, or until nicely charred, then sprinkle lightly with salt. Transfer to a board and smash together to expose the layers.

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Jamie Oliver’s Happy Cow Burgers and Old School Coleslaw

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These are veggie burgers  – and if you minus the feta, they are vegan too! Aptly named “Happy Cow Burgers” as there is no “cow” in the recipe.

The recipe is from Jamie Oliver’s 15 Minute Meals, and I have listed the recipe pretty much as Jamie wrote it with a couple of my own tweaks.

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Ingredients

Burgers

1 bunch fresh coriander

1 x 400g tin of mixed beans

200g frozen broad beans

1/2 tsp cayenne pepper

1/2 tsp ground cumin

1/2 tsp ground coriander

1 lemon (zest for the burger mix, juice for the coleslaw)

1 heaped tbs plain flour, plus extra for dusting

Olive oil

2 large ripe tomatoes

Cos or any long lettuce leaves

4 gherkins

75g feta cheese

4 burger rolls or 2 long bread rolls

Tomato chutney, to serve

Coleslaw

1/2 small white or red cabbage

1/2 red onion

4 heaped tbs fat-free natural yoghurt

1 heaped tsp wholegrain mustard

1 tsp brown sugar

Method

Put the coriander stalks into the processor (reserving the leaves), then drain the mixed beans and add, along with the broad beans, a pinch of salt and pepper, the cayenne, cumin, ground coriander, grated lemon zest and flour. Whiz until fine and combined, scraping down the sides of the processor if needed.

Tip the mixture on to a generously flour-dusted board, divide into 4 pieces, then roll each ball into a ball and flatten into a patty about 2.5cm thick, dusting your hands and the burgers with flour as you go. Pour 2 tablespoons of olive oil into the frying pan, followed by the burgers, pressing them down with a spatula and flipping them when golden. Slice the tomatoes and gherkins and place on a serving board with lettuce and crumbled feta. Heat the rolls in the oven, if you want them warm. If the buns are a really soft and fresh, serve as is.

Swap to the grater in the processor, then grate the cabbage and peeled red onion, and tip into a bowl. Chop the coriander leaves and add, with the yoghurt, mustard, and the juice of the zested lemon and brown sugar, then toss well and season to taste. Remove the rolls from of the oven if heating them, and cut them in half.

Serve burger patties with tomato chutney, coleslaw, feta, tomatoes and gherkins.

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Save with Jamie: Mexican Chilli Beef

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*For an updated version of this dish please see my 2015 post.

This is a great recipe for lovers of slow cooked food! it’s from Jamie Oliver’s book Save with Jamie:

http://www.jamieoliver.com/recipes/category/books/save-with-jamie

It’s a Mexican chilli dish made with slow cooked shin of beef rather than minced steak.

I’m a HUGE fan of shin beef, and cook with this cut regularly. It’s perfect for casseroles and stews, any dish that needs long slow cooking.

In this recipe Jamie cooks the beef bone in, in one piece. This creates a real depth of flavour. At the end, when removing the bone, you scrape out the bone marrow into the dish for that extra burst of flavour.

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It’s a really easy dish to prepare – nothing complicated – but it takes time. 5 hours cooking. Perfect for a wet weekend when you are staying indoors anyway.

My comments are that I lowered Jamie’s original oven temperature of 170 degrees C to 150 degrees C. If you are cooking for 5 hours you want the temperature nice and low.

Also, my casserole was not as “liquidy” as Jamie’s. Next time I will add a little more water or some more tinned tomatoes to the mix, or cook for slightly less time.

Ingredients

Chilli

Olive oil

2 red onions

4 cloves of garlic

2 fresh red chillies ( the large, not so hot ones – or more if you want more heat)

30 g fresh coriander

2 teaspoons ground cumin

2 teaspoons smoked paprika

2 teaspoons ground cinnamon

2 x 400 g tins of chopped tomatoes

2 tomato tins of water

1 kg beef shin, bone in, sinew removed

2 fresh bay leaves

1 x 400 g tin of cannellini beans

Rock salt and freshly ground pepper.

Salsa

1 green pepper

4 spring onions

150 g cherry tomatoes

Splash of extra virgin olive oil

Splash of white wine vinegar

Fluffy basmati rice and fat free yoghurt (to serve)

 

Method

Preheat your oven to 150 degrees C.

Heat a large heavy bottomed casserole on the stove top on a medium heat. Add swig of olive oil to the pan. Add chopped red onions and minced garlic and fry for a couple of minutes. Add chopped chillis and the roots and stalks of the coriander, leaving the tops for the salsa and garnish. Add the spices and a good grind of salt and pepper. Fry till the mixture is caramelized and gnarly, but not burnt.

Pour in the chopped tomatoes, fill each tin with water and add these to the casserole. Stir to mix, making sure you gather up all the goodness at the bottom of the casserole.

Roll the shin of beef in salt and pepper to coat, then place gently in the centre of the casserole. Turn to coat in the liquid. Pop the bay leaves into the mixture.

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Place the lid on the casserole and move to the pre-heated oven. Cook for 5 hours. I suggest checking after a couple of hours, and then each hour, to make sure the liquid is not drying up. As I mentioned, my chilli could have done initially with more liquid, or half an hour’s less cooking time to retain more moisture.

Meanwhile, empty the tin of cannellini beans into a frying pan with a swig of olive oil, and fry for a couple of minutes until some of the beans split.

Remove the casserole from the oven, and add the cannellini beans.

To make the salsa,  blitz the green pepper, spring onions, cherry tomatoes and most of the coriander tops in a food processor. Put into a bowl with a splash of extra virgin olive oil and white wine vinegar.

Serve the Mexican chilli with the salsa, fluffy rice and yoghurt, and coriander leaves to garnish.

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Crumpets Revisited

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I love home made crumpets and I haven’t made them in ages so I cooked up a batch on the weekend. A previous post in 2013 used a recipe involving both bicarbonate of soda and soda water:

https://thequirkandthecool.com/2013/05/05/home-made-crumpets-3/

The recipe that follows is based on one from Gourmet Traveller and omits the soda water and uses more milk. The results were similar although I think the soda water version was a little lighter.

Ingredients
400 mls milk
20 gms butter, plus extra, softened, for greasing and cooking
1 tsp caster sugar
4 gms dried yeast
250 gms plain flour
1/2 tsp bicarbonate of soda

Method
Heat milk and butter over a low heat until butter melts, then stand until lukewarm.Combine sugar and yeast in a small bowl, add 100ml milk mixture, stir to dissolve then stand in a warm place until foamy (4-5 minutes).
Combine flour and a pinch of salt in a large bowl, make a well in the centre and add yeast mixture, stirring to incorporate a little flour.
Add remaining milk mixture, stir until smooth and combined, cover and stand in a warm place until very foamy (1-1½ hours).
Dissolve bicarbonate of soda in 25 mls warm water, add to batter, beat to combine.
Cover and stand until bubbling (25-30 minutes).
Heat a frying pan over low-medium heat. Add a little butter, then place buttered crumpet rings in the frying pan and fill each two-thirds full with batter.
Cook until mixture bubbles and small holes form on the surface  (4-5 minutes).
Remove rings, turn crumpets and cook until light golden (1 minute).

Serve warm immediately or serve toasted the following day. I ate them with butter and jam and I also tried golden syrup and fresh berries and yoghurt.  This quantity makes about 10 crumpets.

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