Consuming The Harvest

While Pottering About At Home In Norfolk

Archive for the ‘Food & Drink’ Category

Jamie Oliver Stuffing . . .

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. . . . and the new mag is out 😀  Well, has been for a while.

jamieo-magazine

A die hard JamieO fan, I had to buy the first issue and enjoyed it enough to purchase the second one too!

This recipe is from his Ministry Of Food cookbook, the stuffing was delicious if a bit too ‘moist’ on this first try – I’m thinking that I probably didn’t squeeze the bread quite enough.  It was the first time I’ve ever dunked and squeezed chunks of bread, so I’m giving myself a little leeway, lol.  Next time I’ll try using a little more strength 🙂

Slight changes I made/did I’ve put into italics.

jamieo-stuffing

Delicious Sage And Onion Stuffing

Ingredients

  • 3 medium onions
  • a bunch of fresh sage (I used dried from last years herbs)
  • 1/2 a large loaf of stale bread
  • olive oil
  • 750g good quality sausage meat (I used good quality butcher sausages and removed the meat from the skins)
  • sea salt and freshly ground black pepper
  • optional – a handful of roasted, peeled chestnuts or a handful of dried fruit such as sour cherries or apricots.

Method

  1. Preheat oven to 200°C/400°F/Gas 6.  Peel, halve and roughly chop your onions.  Pick sage leaves from the stalks and roughly slice.  Cut the crusts off of the bread and discard (I kept mine for breadcrumbs).  Tear the bread into chunks and fill a bowl with cold water.
  2. Put a large pan on a medium heat and add 2 lugs of olive oil.  Add onions and cook gently for 7 to 10 minutes until soft and golden.  Stir in the sage leaves.
  3. Take handfuls of the bread and dip into the bowl of water.  Squeeze the water out well and then add the wet bread to the pan, stirring and breaking up any large chunks with a spoon.  Let cook for a few minutes and add any of the optional extras you wish.
  4. Remove the pan from the heat and spoon the contents into a large bowl and put aside to cool completely.
  5. Once thoroughly cooled, mix the sausage meat into the bread mixture and season well with salt and pepper.
  6. Put the stuffing into an oil rubbed dish and bake at the bottom (I used the middle) of the preheated oven for 50 minutes until really golden and crispy on top.  Serve .

This recipe freezes very well, just put meal size helpings into bags or containers and freeze, which I did.

jamieo-stuffing-2

And the finished and cooked product, plated up.  Yummy!

jamieo-stuffing-3


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Written by kadeeae

March 27, 2009 at 3:14 pm

Of Flowers And Flowery Questions

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While out and about this past week looking for a small and reasonably priced table for the back garden I simply could not pass these up 🙂

I could have, of course, done something similar up myself and probably cheaper, but they’re a quick Spring fix and I will be using the little cauldrons over and over so still a bit thrifty I’d say and they definitely lifted my spirits!  We ended up buying two for us and two for the IL’s to give them a bit of colour to start their garden with too.  🙂

cauldron-posies

cauldron-posies-2

We had gone to the HFG farm shop in Blofield (where the flowers are from), which has bits of anything and everything “farm-shoppy” and I love going there, although it is probably about 10 miles from us – I think, I’m not so good at distances, lol.  For the first time ever I purchased some goose fat.  I think I make rather nice roast potatoes, but word is you’ve not had a decent roast potato until you’ve had one done with goose fat.  So, I’ll give it a go and see if it truly does make all the difference.

goose-fat

And of course, we bought some lovely local veg, some rolls, garlic stuffed olives (my fav) and a few other things.  It was nice to have a wander and see the garden centre section gearing up for spring and summer, the outdoor part where they usually set up tents and campers that are for sale was still shut though.  We went for a short drive afterwards and then headed back home as it was time to rustle up some lunch for The Beast.  Our first proper ‘gardeny’ and Springy outing of the year, enjoyed, but as is so every year, it served to add somewhat to the frustration that Spring is not yet quite here!

Before I go, can someone tell me what these flowers are?  They are small, only about 6 inches high in total, lovely and delicate.  Please click on the photos to enlarge.  Everyone have a great weekend, sounds as if it will be a nice one!

flower-question

flower-question-2

Written by kadeeae

March 20, 2009 at 9:58 am

Chocolate Blondies

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This recipe came from Easy Living magazine.  I didn’t have any pecans to hand so substituted cashews.  A nice alternative to the basic chocolate brownies,they were very tasty, but the dark chocolate ones are still my favourites.  Hopefully the new tax on chocolate won’t be too very dear and I’ll still be able to make them for very special occasions. 😀 😀

blondies

Ingredients

  • 150g white chocolate, roughly chopped
  • 125g unsalted butter
  • 150g caster sugar
  • 2 eggs
  • 1-1/2 tsp vanilla extract
  • 200g plain flour
  • Pinch of salt
  • 120g shelled pecan nuts, chopped

Method

  1. Heat the oven to 170°C/Gas Mark 3.  Line a 33x25x5cm (13x10x2in) baking tray with greaseproof paper.
  2. Put the chocolate and butter in a heatproof bowl over a saucepan of simmering water.  Leave until melted and smooth.  Alternatively, you could microwave on a low setting for approx. 20-30 seconds at a time and stirring well after each session.
  3. Remove the bowl from the heat and add the sugar stirring until well incorporated.
  4. Add the eggs and vanilla extract, stirring briskly so you don’t allow the eggs time to scramble.  Don’t worry if it looks like it may be splitting.
  5. Add the flour, salt and pecans – stir until well incorporated and the nuts are evenly dispersed.
  6. Spoon the mixture into your baking tray and bake for 25-40 minutes or until golden brown and the centre is still soft.  Leave to cool completely before cutting into squares.

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Written by kadeeae

March 14, 2009 at 4:26 pm

Bacon Connoisseurs’ Week

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We do love our bacon don’t we?  So much so that it’s celebrated in it’s very own week!

bcw-logo-qms-smallr

This year the ‘face’ of BCW is Anna Ryder Richardson and there is a hunt on for the nations best bacon cures competition as well as events at butchers’, supermarkets and various smaller shops.

We’ll be doing our part here at home to further the cause by making  a dish or two of fine british bacon during the next week.  If you’re stuck for ideas there are some good recipes at the LoveBacon website.

♦Bacon Connoisseurs’ Week logo used with permission of BPEX, Ltd.♦


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Written by kadeeae

March 13, 2009 at 2:14 pm

Yes! Let’s Tax Chocolate, Please!!

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They’re” talking about taxing chocolate.  Well, isn’t it about time, too?!

Tax smoking materials because smoking is bad for you.  Smoking Kills.

Tax alcohol of all sorts because drinking is bad for you.  Oh, wait – that’s not quite right.  In some circles some drinking is good for you.  So let’s amend that one.

Tax alcohol of all sorts because binge drinking is bad for you.  It can kill you, and if it doesn’t it can create so many health problems that you’re self-inflicted woes cost the NHS a bundle.  It can also ruin friendships and tear your family apart.

Tax chocolate because chocolate makes you fat.  Fat is bad.  Apparently, today, there is no such thing as fat and healthy.  Tomorrow, who knows.

Doesn’t chocolate already have a tax, in the form of VAT added to it?  No matter, MORE TAX!  You can never have enough tax if it stops people from being able to afford and eat chocolate, thus becoming fat.  For their own good.

Chocolate is the devil this week and it makes you fat.  Never mind the 1001 other things that we shove into our mouths in all sorts of forms.  Never mind a total lack of any decent exercise.  This week, they are not counting picking up the remote or shuffling off to the toilet as exercise – sorry, check back next week though.

no1

Chocolate is bad.  Chocolate makes you fat.  And if you insist on eating/drinking/sniffing/touching it, they wanna tax you.  Understood?!

Good.  Now that I’ve done my public service for the day I’ve got to think about supper.  Deep fried (free range of course!) chicken maybe, or a gigantic kebab.  Oh ooh, better yet – a triple meat, quadruple cheese pizza with a bit of cheesy garlic bread and a pint or two of cola.  I can faithfully promise that there will not be so much as one speck of chocolate involved!

Followed by an evening on the sofa munchin’ crisps and it’s a wonderful life.

Now just where did I put that box of takeaway menus?


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Written by kadeeae

March 12, 2009 at 2:39 pm

Posted in Food & Drink, News, Rant!

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Meatballs

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meatballs-wpasta

  • 1 onion, finely chopped
  • 300g lean minced pork
  • 150g lean minced beef
  • 1 egg yolk
  • 2-3 Tbsp. fine breadcrumbs
  • 3-4 sprigs dill, finely chopped ( or dried equivalent )
  • 1 Tbsp. vegetable oil
  • 5-6 Tbsp. sour cream
  • Salt and pepper to taste
  1. Mix together the onion, pork, beef, egg yolk, half the dill and breadcrumbs.  Lightly wet your hands and then shape mixture into 10 – 15 balls.
  2. Heat the oil in a frying pan, then tip in the meatballs and fry turning often.
  3. Mix together the sour cream and remaining dill and spoon over meatballs to serve.

Serve with mashed potato or pasta and side salad or veg.

Well, that’s me done for the week!  I will be online (will have Twitter running) on and off this weekend, but want to do some baking and some ‘structural’ work in the background here at CTH – everyone have a great weekend 😀


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Written by kadeeae

March 6, 2009 at 9:07 am

Posted in Food & Drink, Recipe

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Marble Cake Recipe

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This recipe was meant to go in a bundt/tube cake tin, but as I didn’t have one (haven’t had one for years!) I baked it a 9 inch round. It was extremely good, but a bit ‘heavy’ because of it being a bundt recipe, so not one if you’re looking for a light and airy sponge type! Delicious all the same 🙂   I added a generous dusting of grated white chocolate to the top.

marble-cake

CAKE

  • 250g butter chopped plus extra for greasing
  • 275g plus 4 Tbsp. caster sugar
  • 1 tsp. vanilla
  • 3 medium eggs
  • 340g self raising flour sifted
  • 180ml plus 2 Tbsp. milk
  • 45g cocoa powder sifted

ICING

  • 300g icing sugar sifted
  • 40g cocoa powder
  • 2-3 Tbsp. boiling water

METHOD

  1. Preheat the oven to 180C/350F/gas 4.  Lightly butter a 22-24cm bundt tin.
  2. Place the 250g butter, 275g caster sugar and vanilla in a bowl and beat until light and creamy.  Add the eggs and beat well.  Fold through the flour and 180ml milk
  3. Divide the mixture in two.  Stir the cocoa, extra 4 Tbsp. caster sugar and extra 2 Tbsp. milk through one portion.  Drop alternate spoonfuls of plain and chocolate cake mixture into the tin until gone.  Swirl through with a knife.
  4. Bake for 45 minutes or until a skewer or knife comes out clean when testing.
  5. Cool on a wire rack for 15-20 minutes and then turn out to finish cooling completely.
  6. If possible, chill the cake slightly (about 1/2 hour) before icing.  If not possible, make certain the cake is completely cooled through.
  7. Combine the icing ingredients in a bowl and stir until smooth.  Spread the icing over the cake allowing it to drizzle down the sides.

ENJOY!  🙂

marble-cake-21


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Written by kadeeae

March 2, 2009 at 6:21 pm