What Follows On. Hi

It’s Friday and another box of Locavore delights have arrived on my doorstep. In the kitchen drainer there’s lots of lovely veggies that have been lightly scrubbed and are patiently waiting to be put somewhere dark and cool. In the absence of a proper pantry the cupboard under the sink will have to suffice.

Last week we didn’t work our way through all the veg so we have a little catching up to do. The various squash will be fine but there is half a bunch of brussel sprout tops lying forlornly in the fridge and some kale that will still be lovely but is beginning to look rather limp. Last week we had a few meals that were not quite so packed with veggies leading up to me making this torta salata in plain English a tart made with a bread dough base.

Torta salata, a quiche in a bread based crust.

Tonight’s dinner is sorted and we will be finishing a chicken and chestnut soup I made using the last remnants from the roasted chicken and mushroom gravy from our Sunday roast. The stock from slowly cooking the bones in Cheezoid (Instant Pot) ended up in a lemon and pea risotto.

Veggies pleepsing on their journey into becoming a chicken soup.

Following on from that the risotto was transformed into a family favourite; little baked balls stuffed with cheese, dipped in egg and dredged with paprika flecked flour. These arancini ended up on a plate with tomato and basil sauce.

Arancini, Little balls of rice and cheese.

However; this week we are overrun with Brussels. I ordered extra through the Open Food Network; alas I forgot to check whether they were a component of this week’s box of delights. They were, now it’ll be 101 ways to cook these windy specials: roasted, sautéed, in stir-fries and frittatas. Still it is nearly Christmas.

Home for Christmas.

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Minimum of Fuss. ‘Left Field’ and ‘Chapel Farm’ Roasted Roots

Sunday dinner, for once it was something that vaguely resembled a traditional roast. There was: chicken, organic; potatoes, roasted; gravy, a sauce really, and ‘veg’. However; what ended up on our plates was once again something a little different. All the lovely veggies were from my extra-large Locavore veg box. Stephen, my OH, had to search far and wide to find an organic, free range chicken, at least the veg just turn up every Friday and How do I love them? Let me count the ways.

Although I love cooking I also like finding ways that use the minimum of fuss, uses the minimum of pans and involves the minimum of preparation time. Today’s dinner delivered on all counts. I used my Instant Pot, known as Cheezoid, to cook the chicken and mushroom gravy; all the veggies were roasted in one tin. Earlier in the day I has pounded some coarse sea salt and peppercorns together,which were, still a little on the coarse side I added a pinch, or two, of smoked paprika. I, gently, lifted up the chicken skin and massaged the rub all over the flesh. Whilst waiting for the rub to do its magic I prepped the veg for the mushroom gravy i.e. I sliced garlic, onion and mushrooms. After I had browned the bird in Cheezoid (Instant Pot) in hot oil the veg were sautéed until soft. Next I put in about 300ml of stock, plopped the chicken on top, and hey presto all I had to do was close the lid, cook on manual for 20 minutes; not forgetting to check the steam vent isn’t open of course and that’s half the dinner sorted.

Meat and gravy were pleepsing away nicely as I sorted the motley crew of veg out. Roasted potatoes and carrots are frequent guests on our dinner plates, often with a cloak of butter, honey and herbs. Until today I don’t think a kohlrabi or a Jerusalem artichoke have ever wandered into our kitchen. Once I had assured myself that they were prime candidates for roasting, in other words I looked at some recipes online, before cutting the veg into bite size pieces. I didn’t really know how long they would take to roast, or if they would all be ready at the same time. I set the timer for 50 minutes and hoped for the best.

Another great thing about ‘Cheezoid’ is that it has a ‘keep warm’ function, meaning that timing isn’t critical. Roasted vegetables are fairly tolerant too allowing me to finish my gin and tonic before plating up. Definitely a win, win situation.

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A Weekly Box of Delights

Every Friday, while I’m still at the chalk face, a box of veritable vegetable delights is delivered to oor hoose in leafy Lanarkshire. Well compared to Shetland almost anywhere appears to be leafy. By Wednesday afternoon I’m checking my emails for the appearance of the Locavore newsletter telling me what will be in this week’s vegetable box. Then I can start thinking about meals for the coming week.

Scrubbed and ready to go!

It must be nearly two months since the arrival of our first box. Joseph was at home to receive this much anticipated visitor. I was at work and it was during non-contact time when I received the call, the culinary version of “the eagle has landed”. For the next twenty minutes or so of frenzied texting, complete with images, took place between Coatbridge and Govan. I’m still like a child at Christmas, rushing in to see what edible wonders have arrived. There is always something rather wacky and weird that you are unlikely to find on most supermarket shelves; this week it was Brussel sprouts tops and kohlrabi.

We have discovered the delights of kale of various colours, squashes of all shapes and sizes. I’ve diced, steamed and roasted trays of unfamiliar veggies and I had forgotten what food should smell like. It was another supply teacher working at Govan High School that told me about Locavore ‘s veg box delivery service, thank you so much Joni.

Shepherdess Pie made with beluga black lentils served with braised kale.

So far I haven’t had to throw one vegetable out. However; some creativity is often required to make use of every single scrap of kale and I could and probably will write about 101 ways to cook beetroot. Even though the produce is all organic we are now spending a lot less on our weekly food bill. Our meals are frequently vegetable based. Saying that we try to eat fish twice a week and meat is an occasional indulgence.

Today being Saturday we’ve only just started using up this week’s veg. On Friday night we had a takeaway, another way of supporting the local economy, well that’s my reasoning anyway. Lunchtime was our first foray into this week’s vegetable box . Saturday lunch normally involves something made with eggs a frittata or poached eggs with a sauce.

The mighty brussel sprout top frittata.

Today I built a frittata using 100% Locavore produce. I began by heating some olive oil in a skillet adding thinly sliced garlic to gently cook as the oil heats up. Next went in sliced onion, once that had started to soften I added the stems from the brussel sprout top leaves along with a couple of scrubbed carrots cut into slim crescents. I let that slowly soften before adding the brussel sprout top leaves which I had cut into fine ribbons. After they had wilted I tipped the sprouty mixture into a large bowl that contained 2 lightly beaten eggs, per serving. At this point I remembered I had the remnants of half of a salami bought on line from an online Italian deli; a goodly slice was cut into small chunks and added to the bowl. I tipped the eggs, veg and salami back into the skillet; topped with wholewheat breadcrumbs, drizzled with EVO and then slammed into a fairly hot oven. It’s a very tolerant dish I cooked it at 175C for about 30 minutes. I don’t think the thermostat on our oven is very accurate so it’s a case of waiting to see when it sets.

The bread we served with the mega frittata was from ‘different bried’ which comes as an add on to the veg box, the baby plum toms were in this week’s box of delights..

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Cooking up a storm

It has taken quite awhile to get settled after our move to the mainland. New jobs, new routines and then the house sale falling through with all the financial and mental strain that involves set us in a downward spiral. Now the house is sold, Stephen is working as an EAL teacher and four days a week I teach drama in one of the largest schools in Britain. It is time to look to the future; with this in mind I have joined Townhead Slimming World group, led by the ever vivacious Clare. So let the battle commence.

Last week I’m afraid I ‘self sabotaged’, sitting in the staff base on Monday after work with coffee, my Kindle and a packet of dark chocolate digestives (not mine, I’m sorry Jacquie) If it had been milk chocolate ones I would have resisted, maybe. An hour later I had finished my book and to my shame most of  the biscuits. Feeling slightly guilty I ended the day with a couple of gins (doubles) and tonics (Slimline of course). Tomorrow is another day.  Tuesday was fine, well almost, just a couple of syn-full gin and tonics, opps. Well, Wednesday was almost as bad as Monday.  Once again I was sitting on my lonesome in the staff base waiting for Paradise Taxis, ie Stephen, to pick me up from work. On Monday it was a Parents’ evening that delayed him. On Wednesday it was a staff meeting. There I was all on my lonesome, with; coffee, a vat of, my Kindle – another book, and a tin of Danish Butter cookies this time. An hour and a half later, at least twenty biscuits later and worryingly nothing prepared for dinner, my phone rings ‘Paradise Taxis for McCormack’. On the way home ‘any ideas for dinner?’ Normally I have something prepped and waiting. Not on Wednesday though. The consuming of alcohol didn’t do me any favours. Shamefully I somehow found myself sitting in Burger 7. Still in in Destructo mode I finished the day with a couple of glasses of vin rouge, it doesn’t sound so evil in French.

I know the secret of success is in careful planning. With this in mind I went into overdrive on Sunday. I chopped enough veg to feed an army; a small, not very hungry one. Carefully coordinated, mini mountains of chunks of carrots,  chopped celery, slices of swede and pieces of parsnips ( I can’t resist a little alteration) covered the butcher’s block.

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Lots of lovely ‘speed’ ie low calorie, vegetables and low fat quark which will somehow be transformed into a lasagne. I may have over estimated how much veg I’d need and I now have one very large and a smaller two portion sized lasagne sitting on the butcher’s block. I wanted to get the sauces made in order that the tomato sauce could have a long slow cook to deepen the flavours.

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A vast vat of sugo di pommodoro.

It’s also better if you can build the big beastie a few hours before you intend to cook the brute. Those few hours let the sheets of lasagne soften; soaking up the sauces, so you end up with an Italian style lasagne with well defined layers.

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Everything you need for the spinach layers.

I’m not so keen on the over sauced sloppy ones that used to be the British norm.

That’s a few dinners sorted. Next the lunches needed  to be tackled. Almost everyone seemed to be in agreement that soups are the secret of successful Slimming. After sea through several Slimming World books and online I found I recipe that was full of mainly low calorie speed veg. After even more chopping I had everything ready for a spicy roasted root vegetable soup.

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Lots of lovely vegetables.

Most of the day was taken up with ‘Cooking up a Storm’. I’ve got three gorgeous rainbow trout in the freezer, which we’ll have another day, with steamed whole small potatoes, broccoli and a dill sauce. On Thursday, my day off,  the shopping will be delivered, which means my meals this week are catered for.

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Everything seems to have shrunk now it's all cooked

This lot should keep us on the right path, lots of veg, less carbs and very little fat. The sun is definitely over the yardarm; it’s time for a
G & T.

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https://journeymanbakers.com/2016/03/14/gli-avanti-or-what-goes-forward/

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Gli Avanti or What Goes Forward.

Don’t you think ‘Leftovers’ is  a rubbish word? Looking at the word ‘leftovers’ as an English teacher, if i was analysing, it I would say it has very negative connotations. The word leftover suggests something that was not wanted or needed, or something discarded; in this context it is effective as it describes something that will probably lurk unloved in the fridge for a few days until it is guiltily, or not so guiltily, put in the rubbish bin. What follows are a series of meals that go forward; that follow on from the previous meal to the next. Often when I buy meat for the weekend I have a vague plan of how each day’s meals are going to use everything up.

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At the weekend I slow roasted nearly 2kgs of pork shoulder with the intention of having some pulled pork on Sunday with Italian style mini roast potatoes and very British braised red cabbage; what remained was going to go forward to make a cornucopia of other porky delights. I just love pork in all its various guises. Luckily the rest of the family agree as two kilos of pork is a sizable hunk of meat.

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My roots ready for roasting with the ever present dusting of chilli flakes and olive oil.

On Saturday night I rubbed the porcine shoulder with a a rub made of a couple tablespoons of sugar, salt and some kind of flavouring. Sometimes paprika; on Sunday I used a mix of garam marsala, ground coriander and ground cumin. I rubbed it all over the meat and let it sit covered in cling film overnight. It was loosely based on Tom Kerridge’s recipe with one or two swapsies for things I didn’t have. It went in the oven wrapped in tin foil with a cup of cider for nearly five hours at around 150°c. Once it was meltingly soft I removed the rind and crisped it up in a hot oven during the last twenty minutes the potatoes were cooking . I’m always hesitant about giving cooking times and temperatures as my oven, like me, is not so young and can be a little erratic most of the time.  Alas I didn’t take any photos, by seven thirty my batteries are beginning to run down.

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pizze ready for throwing in the freezer: pie filled with pulled pork ragu and roasted roots ready for baking; stromboli on 2nd proofing and a cheesey plait ready for lunch.

That left us with a fair dod of pork to play with. First up was a pork stir fry with egg fried rice. This was loosely based on a recipe from; ‘The Woks of Life’. It was quick and tasty. As these meal ideas  were all based on what’s in my fridge at time there were no recipes to follow. The next meals involved some lots of baking. I tend to get up when Stephen gets up which is at four thirty. By 6am I had a big batch of pizza dough proving away in the kitchen.

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This was destined to become enough Chicago style pulled pork pizza for six people. The final quarter or the dough I’d got earmarked for a stromboli, basically a rolled up pizza that is sliced and baked, to snack on. Just because they look pretty I baked them in a cake tin.

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There was still oodles of pork left so I made a slow roasted pork ragu just using cooked meat instead of fresh and cooking it until it just about dissolved into the sauce. Some of this became six individual shepherds pies.

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There was still some ragu to go forward and I wasn’t in a pasta mood; the weather had once again become cold, windy and frosty and there was a mountain of potatoes that needed to be dealt with soon. Ermm what to do? After a little, not a lot of thought I hit on the idea of making a pie. This was tasty but not photogenic as it sprang the odd leak. Therefore; on Tuesday night, using Delia’s quick flaky pastry, I made a pie. This involved no layering just grating a lot of frozen butter into the flour, mixing it into a dough. Once the chilled dough had been rolled out I used the pork ragu as a filling, adding some roasted root veg for a contrasting texture.  I made a little too much pastry, the little plait in the photo is a cheese, onion and bacon one. A yummy lunch for Joseph and I. Another lunch was a banh mi each, shredded pork with carrots, onions and cucumber lightly picked in sushi marinade. So quick, so easy and so tasty.

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Is it my imagination, or has cooking using leftovers become more popular? I’ve got at least four books whose main focus are using up what remains to go forward to make different meals.

My mum probably wouldn’t buy such hefty hunks of meat as I do but I suppose what and how we cook has changed. I don’t think either of my onion and tomato avoiding brothers would have been delighted by a bowl of pasta and ragu; it is strange to think that certainly in the 1960s pasta was virtually unheard of in rural Britain. Monday was often cottage or shepherds pie or maybe a plate of food reheated over a pan of simmering water. I have some of Mum’s old cookery books, an  ancient one  has a section called Rechauffe which features such delights as jellied chicken, chicken mould , croquettes or blanketing meat in a thick sauce none of which really appeals. Nothing got wasted but there certainly wasn’t the variety in our meals that we now expect as a matter of course.

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Time to put my feet up and admire the view, the boat has gone past so it is gin o’clock time. Fuzzy vision due to it being one of the evenings ferry leaves early. Opps! Good job dinner just has to be thrown in the oven.

What I’d like to hear a lot more about is how other people use the food that goes forward. Food shouldn’t and need not be wasted with a little bit of thought and forward planning . Using apps like Yummly it is simple to see meal ideas that could be adapted to suit what is skulking  in the larder. If only, I’d love a proper larder. So OK it’s the fridge, the veg rack, freezer and various cupboards really. Mum had a larder that had jars of wonderful pickles and preserves in. What wasn’t so hunky dory was the lack of fridge though. Oh the good old days!

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https://journeymanbakers.com/2016/03/07/larte-darrangiarsi-or-making-the-most-of-least/

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