Something Outta Nothing A Fabulous Feast For Free

Something Outta Nothing A Fabulous Feast For Free

Published in Issue 23, June 2013

Written by Gill from Personal Space Interiors

http://personal-space-interiors.blogspot.co.uk

In the interests of scrimping (and making sure nothing lurks in the fridge, freezer or store cupboard for too long) I like to have a good kitchen clear out every couple of months. It saves money, gives me the opportunity to clean without having to rearrange the entire kitchen and allows my inventive side to come to the fore. That despondent cry “There’s nothing to eat!” just isn’t allowed in my house. There’s always something; it just takes a little time and imagination…

An Indian Feast; perfect for a Saturday night in

My Indian feast was made entirely from the store cupboard, plus a few everyday essential ingredients like potatoes, onions, eggs and butter. This is a vegetarian meal; you could add prawns or chicken to the main curry dish for meat eaters, or remove the eggs and butter/ghee to make the meal suitable for vegans.

Serves 4-6

 Potato and egg curry

 Sweet and sour lentil dhal

 Mushroom bhaji

 Almond pilau rice

 Fresh chapati

Potato and egg curry

This is perfect for using up bits and pieces from the fridge. I’ve made this curry with some left over new potatoes, some eggs and green beans but you could pretty much use anything you like. Aubergine, cauliflower and broad beans work brilliantly. It’ll work well with chicken or prawns if you prefer a meat based dish.

 New potatoes – approx. 500g

 4 eggs

 1 large onion finely chopped

 1 tbsp olive oil and a knob of butter or ghee

 2 cloves garlic crushed

 Thumb sized piece of ginger peeled and grated, or ½ tsp ground ginger

 1tsp each of ground coriander, cumin and garam masala

 1 tin coconut milk

 400ml chicken or vegetable stock

 Vegetables – green beans, peas, broad beans, aubergine, cauliflower etc. cut into even sized pieces around 2cm

 Salt, pepper and if you have it, fresh coriander roughly chopped

1. Cut the potatoes into chunks, parboil for 5 minutes if raw and roast in a little olive oil until golden.

2. Boil the eggs for 7 minutes, run under cold water then drain, peel and cut into quarters.

3. Cook the onion gently in a large lidded sauté pan with a drizzle of oil and a knob of butter until golden and soft.

4. Add the spices, garlic and ginger to the onions and fry for a minute to form a paste.

5. Add the rest of the ingredients and simmer gently for 20 minutes.

6. Season to taste and add the fresh herbs.

Sweet and sour lentil dhal

You can use red or yellow lentils for this. I prefer yellow for the fabulous colour with the turmeric. If you have too many yellow lentils you can make a pot of pease pudding too. Simply take 4 tbsp cooked lentils from the pan after step 1, season well and blitz to a smooth puree. Keep in a covered pot in the fridge. It will set to a smooth paste. Delicious with ham.

 250g dried lentils

 500ml chicken or vegetable stock

 2 bay leaves

 1 tsp turmeric

 2 tbsp cider vinegar or tamarind paste if you have it

 2 tbsp brown sugar

1. Rinse the lentils in cold water and place in a saucepan. Cover with stock, add the bay leaves and turmeric and simmer until tender – around 25 minutes.

2. Add the cider vinegar (or tamarind paste) and sugar and mix thoroughly until the sugar has dissolved. The lentils will break up as you mix to form a rough puree.

3. Season to taste.

Mushroom Bhaji

This is a great way to use up mushrooms that are starting to look a little sad.  A breathable mushroom bag will keep your mushrooms dry and fresh in the fridge for longer.

 Sliced mushrooms – any closed cup variety will do

 1 tsp each olive oil and butter or ghee

 1 clove garlic crushed

 1 tsp each coriander and cumin

 Juice of half a lemon

 1 tsp corn flour slaked with a little water to a smooth paste

 100ml white wine

 200ml chicken or vegetable stock

1. In a small saucepan, fry the mushrooms in the oil and butter until golden.

2. Add the garlic, spices and lemon juice and simmer for a minute.

3. Add the wine and stock and simmer until reduced by half.

4. Stir the corn flour through until thickened and let it simmer for a couple of minutes.

5. Season to taste.

Almond pilau rice

 1 large onion, finely chopped

 2 cloves garlic, crushed

 300g basmati rice rinsed in cold water

 600ml cold water

 Knob of butter or ghee

 100g flaked almonds

1. Fry the onion in a little olive oil until golden, then add the garlic to soften for a minute.

2. Stir the rice through to make sure each grain is coated then add the water, cover and bring to the boil. Turn down the heat and let the rice simmer for 5 minutes. Turn off the heat and leave the rice covered to continue to steam. Don’t be tempted to stir the rice – the lid needs to stay on for the cooking to finish.

3. Toast the almonds in a small pan until lightly golden.

4. Add the butter and almonds to the rice and fork through gently. Season to taste.

Fresh chapati

The quickest easiest bread in the world! They take 5 minutes to make and 2 minutes each to cook, and they’re great for getting the kids involved too. This mix will make around 10 chapatis.

 450g plain flour

 1 tbsp olive oil

 Warm water

 Melted butter or ghee, or olive oil

1. Place the flour in a large mixing bowl and drizzle in the oil.

2. Add enough warm water to form a soft and pliable dough. Knead on a lightly floured surface until smooth – around 5 minutes.

3. Place a wide shallow frying pan over a medium/high heat

4. Divide the dough into 10 pieces. Roll each piece into a ball then roll out to 3mm thickness.

5. Place the chapatti in the hot dry pan and cook until it puffs up on top and begins to brown underneath. Turn over and cook until this side is browned.

6. Place the cooked chapati on a warmed plate and brush with melted butter or ghee. Cover with foil to keep warm, then carry on with the rest of the dough until you have a lovely stack of fresh chapatis.

7. Perfect with pickles – hot lime is my favourite.

I hope you enjoy my recipes. Why not follow my blog for other foodie treats
www.personal-space-interiors.blogspot.co.uk

Stretch that Sunday

Stretch that Sunday

Published in Issue 22, April 2013

Written by Gill from Personal Space Interiors

http://www.personal-space-interiors.co.uk

As the economy continues to struggle, penny pinching is reaching new levels for us all. So this month I’m in a frugal frame of mind with some ideas for tasty dishes following on from a traditional roast Sunday lunch. Don’t think of it as leftovers, think of it as new beginnings. You’ll be amazed how much you can make if you use a little imagination. I’ve given you a few recipes here, along with some ideas for you to experiment with. Get creative with your cupboard contents!

My top 5 store cupboard saviours: 

1. Dried or tinned beans and pulses – these can make a little meat go a long way as they absorb all the flavour and add bulk and valuable protein to your casseroles and stews.

2. Dried tarragon – many dried herbs really suffer from the drying process and lack flavour. Tarragon is one exception and works brilliantly with chicken and fish. It really gives a fragrant boost so use sparingly.

3. Vermouth – I always keep a bottle of vermouth as you can use it in place of white wine and it keeps well once opened.

4. Roasted red peppers in a jar – chargrilled and peeled peppers are fantastic. They’re bursting with flavour and can transform a dish in seconds.

5. Pesto – this is as close as I get to a ready meal! Instant sauce that can be added to pasta, mash or rice. Add a squeeze of lemon to lift the flavour and cut through the richness.

Roast chicken

What to do with leftover roast chicken? Here’s some ideas:

…stock…chicken and chorizo paella…chicken, lemon and pesto spaghetti…chicken and bacon pot pies…fajitas…chicken and mushroom lasagne…chicken and leek risotto.

Stock

First, strip all the meat from the carcass remembering the juicy little oysters that have so much succulence and flavour. Then use the carcass and any remaining chicken skin to make stock. If it’s only a small chicken, you can save the bones in the freezer in a bag until you have enough. 

● Place the carcass in a large saucepan and add an onion, a carrot and a stick of celery with some bay leaves, thyme and seasoning.

● Add a dash of wine (optional) and cover with water.

● Cover and boil for 2 hours, then drain through a sieve and store in a plastic container.

Chicken and chorizo paella

Serves 4

• 1 large onion, finely chopped
• 2 cloves garlic, crushed
• 300g rice – you can get paella rice, but basmati will work fine
• A dash of white wine or vermouth
• 100g frozen peas
• 100g chorizo picante, skinned and cut into 1cm cubes
• 2 tsp paprika
• 2 tsp dried tarragon
• Zest and juice of a lemon
• 600ml chicken stock
• Sea salt and freshly ground black pepper
• Fry the onion and chorizo in a little olive oil in a wide shallow sauté pan until golden and the chorizo has released its oil, then add the garlic to soften for a minute.
• Stir the rice through to make sure each grain is coated in the lovely oil from the chorizo.
• Add the wine and let it bubble through and reduce a little.
• Add the rest of the ingredients then stir, cover and simmer gently for around 20 minutes.
• Turn off the heat and leave to rest for 5 minutes before serving in warmed bowls with a wedge of lemon.

Roast lamb

What to do with leftover roast lamb? Here’s some ideas:

…lamb and bean casserole…spiced lamb soup…shepherd’s pie with root mash topping…lamb pittas with harissa and mint dressing…lamb samosas…fruity lamb curry…

Use leftovers from the roast dinner to make shepherd’s pie with root mash topping.

● Fry a finely chopped onion until golden and add leftover lamb and green beans chopped into small pieces. Add any leftover gravy and a dash of Worcestershire sauce. Simmer for 10 minutes, place in an ovenproof roasting dish then set aside to cool. 

● Mash together the leftover potatoes, swede and carrots and season well.

● Spread the root mash over the cooled meat filling and use a fork to create a rough surface.

● Bake at 190oC for 30 minutes until golden brown and piping hot.

Strip the meat from the bone, then use the bone to make a spiced lamb soup;

● Fry a chopped onion until golden, add a crushed clove of garlic and a tsp each of ground cumin, ground coriander and chilli powder.

● Place the lamb bone in the pan, add enough boiling water to cover and 2 tbsp tomato puree.

● Simmer for 1½ hours and 5 minutes before serving add 50g couscous, the juice of a lemon and some chopped fresh mint. Season well with salt and pepper and serve in warmed bowls with pitta bread.

Lamb and bean casserole

Serves 4

 I large onion, roughly chopped

 2 cloves garlic, crushed

 2 tins beans – flageolet, cannellini, borlotti or butter beans are ideal

 1 tin chopped tomatoes

 500ml lamb stock

 Fresh thyme

 Roast lamb leg or shoulder cut into strips or chunks

● In a large pan, fry the onion in a little olive oil until golden. Add the garlic and soften for a minute. 

● Add all the rest of the ingredients (don’t add salt at this stage), give it a good stir, cover and place in the oven for 1½ hours. 

● Season well with salt and pepper and serve in warmed bowls with some steamed spring greens.

I hope you enjoy my recipes. 

Why not follow my blog for other foodie treats 

www.personal-space-interiors.blogspot.co.uk

Kitchen Capers - The Food of Love

Kitchen Capers - The Food of Love

Published in Issue 21, February 2013

Written by Gill from Personal Space Interiors

http://www.personal-space-interiors.co.uk

Nothing says 'I love you'  quite like a romantic meal, especially if it has been lovingly prepared by that someone in your life. So this Valentine’s Day, why not avoid the busy and overpriced restaurants and treat your loved one to a delicious meal at home. I’ve made this meal rich and indulgent, yet super quick and easy to prepare. After all, there are far better ways to spend Valentine’s Day than being a slave to the kitchen…

Valentine’s Dinner for Two
Roast duck and potatoes with blackberry and port sauce
Broccoli and green beans with toasted almonds

Chocolate pots with chocolate melting moments

Roast duck and potatoes with blackberry port sauce: serves 2

This couldn’t be easier; it practically cooks itself. You can make the blackberry port sauce in advance and just warm through to serve.   

• Two duck breasts
• 500g good quality roasting potatoes
• Salt and pepper
• 100g fresh blackberries
• 1 heaped tbsp redcurrant jelly
• 200ml ruby port
• 20g butter

1. Preheat the oven to 220oC (425oF, gas mark 7)
2. Peel the potatoes and cut into small chunks (around 2.5cm)
3. Boil the potatoes for 10 minutes in well salted water and drain thoroughly
4. Preheat a skillet or oven proof sauté pan over a medium-high heat
5. Use kitchen paper to dry the skin on each duck breast thoroughly. Slash the skin on each duck     breast several times using a very sharp knife.
6. Place the duck breasts skin side down in the hot pan and leave for 5 minutes until the skin has a rich golden brown colour and the fat has been released.
7. Turn the duck breasts skin side up and add the potatoes to the pan, turning them thoroughly in the duck fat
8. Cook in the hot oven for 15 minutes, turning the potatoes during cooking for an even brown
9. Keep the potatoes warm and let the meat rest for 5 minutes. Season well with salt and pepper     before serving on warmed plates.
10. For the blackberry port sauce, place the blackberries redcurrant jelly and port in a small sauce     pan and simmer gently until the jelly has dissolved and the port has reduced a little. Taste for sweetness and add a little sugar if required then whisk in the cold butter for a beautiful glossy finish.

Broccoli and green beans with toasted almonds: serves 2

These lovely lightly steamed vegetables cut through the richness of the duck, and the almonds add flavour and texture.

• One small head of broccoli divided into small florets
• 150g trimmed green beans
• 50g flaked almonds

11.        Toast the almonds in a dry pan until lightly golden brown and set aside
12.        Steam the broccoli and beans until just tender; around 5 minutes
13.        Season with salt and pepper and a squeeze of lemon juice, and toss the almonds through before serving

Chocolate pots with chocolate melting moments

Make extra melting moments as these have a habit of disappearing very quickly! The chocolate pots will keep happily in the fridge for a couple of days. The melting moments will keep in an airtight container but they will begin to lose their light as a feather melt in the mouth quality, so don’t make them too far in advance.

• 75g good quality dark chocolate and 50g good quality milk chocolate
• 125ml double cream
• 20g butter
• Pinch of sea salt
• 2 tsps rum or brandy - optional

14.        Grate the chocolate finely
15.        In a small saucepan, warm the cream to a gentle simmer and whisk in the grated chocolate until melted.
16.        Remove from the heat and whisk in the butter, salt and rum if using
17.        Spoon into espresso cups or small serving ramekins
18.        Cover with cling film and refrigerate until needed. Remove from the fridge for an hour before     serving.

• 125g very soft butter
•  50g icing sugar
• 50g cornflour
• 25g cocoa
• 100g plain flour

19.        Preheat the oven to 180oC (oF, gas mark )
20.        Sift the dry ingredients into the butter and beat with a wooden spoon. The butter must be very soft for the mixture to combine properly.
21.        Roll walnut sized pieces of the dough into balls, place on a baking sheet lined with parchment and flatten with a wet fork. This recipe should make around 20 biscuits.
22.        Bake for 10-12 minutes until risen and lightly cracked on the surface.
23.        Carefully transfer to a wire cooling rack using a palette knife and leave to cool and crisp up.
24.        Serve three melting moments with each chocolate pot and store the rest in an airtight container.

I hope you enjoy my recipes. Why not follow my blog for other foodie treats
http://personal-space-interiors.blogspot.co.uk

Christmas Lunch; make it easy on yourself

Published in Issue 20, December 2012

Written by Gill from Personal Space Interiors

http://www.personal-space-interiors.co.uk

Christmas Lunch; make it easy on yourself

Being in charge of Christmas lunch can be daunting. Whether it’s your first time cooking for the family or you’re a past master, there’s always a whole lot going on and expectations, not least your own, are invariably high. I love to cook, but I know my passion isn’t shared by everyone. So to help you along, here is my guide to making Christmas lunch enjoyable to make and to eat for everyone.

First things first – get organised.
 Have a clear out – check your cupboards and freezer. Get organised and begin to use up what you have frozen so you’ll have room to store your festive foods.
 Plan ahead –Grab a coffee, and take an hour out of your day. Work out how often you will be cooking for visitors during the Christmas week, and how many people you’re cooking for on the big day. Do this at the beginning of December, if you can before all the rushing around starts. This gives you plenty of time to plan what to make and what you can do in advance to be prepared.
 Shopping lists – I love lists, perhaps a little too much, but now is the time when lists come into their own. You don’t want to have to go last minute food shopping; we all know what a nightmare that can be. Write yourself proper shopping lists well in advance and pin them up in your kitchen. You can then add to your lists as and when you need to.
 Stock up on sundries – make sure you have plenty of tin foil, cling film, baking parchment, plastic containers and freezer bags. Disposable foil baking trays also make life a whole lot easier. Just think of all the washing up saved.


Christmas lunch top tips:
 Don’t bother with a starter. Have drinks and some little savoury nibbles instead. Starters are just too much work, with far too much clearing up and besides, everyone’s just waiting for the main attraction anyway.
 Serve two meats for the main course. I think turkey looks great but doesn’t have the best flavour and needs a little help. Goose is rich and benefits from something savoury to compliment. And it means your options for follow on recipes are much more varied, interesting and tasty.
 Give goose a go. If you feel like pushing the boat out, give goose a go. It’s really easy to cook, tastes heavenly and you’ll get the best fat for your roast potatoes too.
 If you’re making Christmas lunch just for two, have Guinea Fowl. It’s just the right size, it feels a little special and above all it’s delicious! Just follow the same prep as for the turkey and adjust the cooking time accordingly.
 Don’t stuff the turkey. I think it cooks better and stays moist when it isn’t stuffed as there’s less cooking time. I find the stuffing from inside the bird isn’t good to eat anyway; it doesn’t look very appetising and it can be quite greasy so I always cook my stuffing separately.
 Serve a wide variety of vegetables. That way you can make sure everyone likes at least one thing and for those who don’t eat meat there’s still plenty to eat (make sure you use vegetable oil for roasting). 

 Sprouts do not take 5 hours to cook. Make your sprouts sing by giving them the respect they deserve; if you don’t overcook them, they won’t smell and they’ll taste great. And if you can, buy them on the stem – kids are fascinated. 

 Self-service . Put the turkey and trimmings on a serving platter, the vegetables in serving dishes and let everyone help themselves while someone carves the turkey – the food will stay hotter that way and it’s more fun and less work for you. Make sure all plates and serving dishes are piping hot to keep everything nice and warm. 

 Make lots of gravy and keep some warm in case anyone wants extra, which they invariably will!
 And finally, ban everyone from the kitchen until you need them! May sound harsh, but it’s better than having people get under your feet when you’re busy.

The night before - do as much of the prep as you can. You can chill out with a glass of wine, take your time and still have everything sorted in a couple of hours. It’ll save you so much time and stress the next day. And when there are visitors to see and presents to open, you don’t want to be stuck in the kitchen all day.
 First, cook the ham. You can get everything else done while the ham is cooking.
 Get the turkey or goose out of the fridge, remove the plastic coverings and giblets, dry with kitchen paper, cover loosely with a sheet of foil and leave somewhere cool overnight.
 Make the giblet stock for the gravy.
 Make the stuffing and roll into balls or place in a loaf tin ready to bake.
 Prepare the pigs in blankets and place in a foil tray ready to bake.
 Make the cranberry sauce, place in a serving dish, leave to cool and cover with cling film.
 Peel and chop the vegetables (except the potatoes and celeriac) ready to cook, pop them into freezer bags and store in the fridge.
 Remove the butter from the fridge. Room temperature butter will be much easier to deal with.
 And finally, if you can, set the table ready for dinner.

Family Christmas lunch menu for 8

Roast turkey / roast goose and mustard glazed ham served with:
Chestnut, bacon and mushroom stuffing; pigs in blankets and turkey gravy

Vegetarian option – roasted red onion, pepper and goats cheese tart served with:
Cranberry stuffed apples; figs in blankets; Cheddar, sage and onion croquettes; and rich vegetable gravy

Side dishes:
Roast potatoes and parsnips; sprouts with bacon and chestnuts; carrots with orange and thyme; celeriac puree; and broccoli and green beans with almonds and parsley
Cranberry, orange and port sauce; bread sauce

I’ll leave the desert or pudding choices entirely up to you. If you’re buying a Christmas pudding, try to get one that can be heated in the microwave. It’ll taste just as good and be so much easier.
Here’s my time plan. This is based on lunch for 8 to be served at 2.00pm.

Recipes

Mustard glazed ham

Ingredients – ham joint, onion halved with skin on, celery, carrot, bay leaves, thyme, whole black peppercorns, treacle, and mustard powder

 Place the ham in a large deep stock pot with an onion, a stick of celery, a carrot, 2 bay leaves, some thyme sprigs and a few peppercorns.
 Cover with water and put on a lid. Bring to the boil and simmer until cooked through and tender (around 2 hours for a large ham joint).
 Remove the ham from the pan and place on a baking tray double lined with strong tin foil.
 Remove the skin and most of the fat from the ham. Score the fat in a diamond pattern, sprinkle with 2 tbsp mustard powder and smear with 2 tbsp black treacle.
 Bake in a very hot oven for 15 minutes. Remove from the oven and wrap loosely in the foil.

Roast turkey 

Ingredients: turkey, unsmoked streaky bacon, butter, fresh sage, fresh thyme, bay leaves, and 2 lemons

 Place a long sheet of tin foil in the bottom of the roasting pan. Place another sheet of foil across from this one to form a large cross. Place a roasting rack on top.
 Loosen the skin from the turkey breast with your fingertips and smear the butter between the skin and the breast meat. Place a few sage leaves under the skin. Place bay leaves, sprigs of thyme and two halved lemons inside the cavity. Smear the outside of the turkey with butter and cover the breast and legs with crisscrossed streaky bacon rashers.
 Place the turkey on the rack. Bring the edges of foil together and fold over to form a loose fitting cover and put in the oven at 190oC.
 Cook as per the recommended timings depending on size. Baste the turkey every hour. Remove the foil, and take off the bacon for the last 30 mins cooking time. When ready, remove from the oven, cover loosely again with foil and leave to rest. A large turkey can happily sit for 2 hours and stay hot if properly covered.

Roast goose 

Ingredients: goose, butter, thyme, rosemary, 2 onions quartered, 2 apples quartered

 Place a long sheet of tin foil in the bottom of the roasting pan. Place another sheet of foil across from this one to form a large cross. Place a roasting rack on top.
 Prick the skin all over the goose using a skewer. Place sprigs of thyme and rosemary, and the onions and apples inside the cavity. Smear the outside of the goose with butter and cover the legs with foil.
 Place the goose on the rack. Bring the edges of foil together and fold over to form a loose fitting cover and put in the oven at 190oC.
 Cook as per the recommended timings depending on size. Turn the goose over every hour and carefully drain off and reserve the excess fat. Remove the foil for the last 30 mins cooking time. When ready, remove from the oven, cover loosely again with foil and leave to rest. A large goose can happily sit for 2 hours and stay hot if properly covered.

Chestnut, bacon and mushroom stuffing

Ingredients: 20g dried porcini mushrooms, 400g good quality sausage meat, 100g chestnut mushrooms, 100g cooked chestnuts, 100gunsmoked streaky bacon, 4 shallots, 2 garlic cloves,100g fresh breadcrumbs, fresh sage, fresh thyme, ground mace, salt and pepper

 Chop the bacon, chestnuts and mushrooms and finely chop the shallots and garlic
 Cover the porcini mushrooms with boiling water and leave to soak for 30 minutes. Then drain and chop finely.
 Sauté the chopped bacon, mushrooms and shallots until golden. Add the garlic and soften for 2 minutes. Transfer to a plate to cool completely.
 Place the sausage meat, breadcrumbs, chopped chestnuts and thyme and sage in a large mixing bowl. Season very well with salt and pepper, and add a pinch of mace. Mix thoroughly.
 Add the porcini, bacon, mushrooms and shallots and mix well.
 Place in a foil lined loaf tin, or shape into balls and place on a foil tray / baking sheet.
 Bake for 30 minutes (balls), 50 minutes (loaf). Check the stuffing is piping hot throughout.

Pigs in Blankets 

Ingredients: chipolata sausages, unsmoked streaky bacon

 Place the streaky bacon in a single layer between two sheets of cling film. Using a rolling pin, roll the bacon lengthways to stretch the rashers. Cut the rashers in half if you are using mini chipolatas.
 Wrap the bacon around the sausage and place on a baking / foil tray with the bacon edge tucked under.
 Bake for 30 minutes.

Roast potatoes and parsnips 

Ingredients: 2kg floury potatoes(I like Roosters or Desiree), 500g parsnips, goose fat or vegetable oil

 Put the goose fat or vegetable oil on a foil / baking tray and preheat in the oven.
 Peel the potatoes and cut into large chunks.
 Peel the parsnips, cut in half lengthways and then cut each half in two.
 Parboil the potatoes for 5 minutes in well salted water. Drain, and give the pan a good shake to rough up the edges.
 Place the potatoes in the hot fat, turn to coat and bake for 15 minutes.
 Add the parsnips to the tray, turn everything to coat and bake for a further 30 minutes.

Sprouts with Bacon and Chestnuts 

Ingredients: 500g sprouts, 100g unsmoked streaky bacon, 100g cooked chestnuts, butter, sherry, fresh parsley, pepper
 Parboil the trimmed sprouts for 5 minutes and drain.
 Sauté the chopped bacon and chestnuts until golden.
 Add the spouts with a splash of sherry, a knob of butter and some chopped parsley and cook for 2 minutes.

Celeriac puree 

Ingredients: I celeriac , 2 floury potatoes, whole milk, bay leaf, crème fraiche, butter, nutmeg, salt and pepper

 Peel the celeriac and cut into 2cm cubes.
 Place the cubed celeriac in a saucepan and cover with warmed milk. Leave for an hour. Drain off the milk.
 Return the celeriac to a clean saucepan along with a bay leaf. Peel and quarter the potatoes, add to the pan and water to just cover. Bring to the boil and simmer until tender.
 Drain and either press through a potato ricer or whizz with a stick blender. Add 2 tbsp of crème fraiche, a knob of butter and season with freshly grated nutmeg, salt and pepper.

Carrots with orange and thyme 

Ingredients: 500g carrots (purple, yellow, orange if you can get them), juice of half an orange, butter, fresh thyme

 Steam or boil the carrots until tender. Drain and return to the saucepan.
 Add a knob of butter, orange juice and some fresh thyme leaves.
 Pop the lid on and simmer for 2 minutes. Give the pan a gentle shake to make sure all the carrots are coated in the citrus butter.

Broccoli and green beans with almonds and parsley

Ingredients: 1 head of broccoli, 200g green beans, 50gflaked almonds, lemon juice, fresh parsley

 Toast the almonds in a dry pan until golden
 Steam the broccoli and beans until just tender, drain and place in a warmed serving dish
 Sprinkle with the toasted almonds, a squeeze of lemon juice and fresh chopped parsley

Cranberry, orange and port sauce 

Ingredients: 200g fresh or frozen cranberries, zest of an orange and juice of half an orange, 50g light soft brown sugar, 50ml port
Place all of the ingredients in a small heavy based saucepan.
 Simmer gently until the cranberries begin to burst and reduce to a syrupy consistency.
 Carefully taste the sauce and add extra sugar if needed, stirring gently until the sugar dissolves.

Bread Sauce 

Ingredients: 400ml whole milk, 1 onion, 6 cloves, bay leaf, whole black peppercorns, 100g fresh breadcrumbs, 15g butter, 1 tbsp crème fraiche, mace, nutmeg, salt and pepper

 First infuse the milk; simmer gently in a saucepan with a peeled onion studded with cloves, a bay leaf and peppercorns. Set aside to cool, then remove the onion and seasonings.
 Pour the infused milk into a clean saucepan and add the breadcrumbs, a pinch of mace and a pinch of freshly grated nutmeg.
 Simmer gently until the sauce thickens.
 Whisk in a knob of butter, a tbsp of crème fraiche and season well.

Turkey gravy

Ingredients: turkey giblets, an onion, a stick of celery, a carrot, 2 bay leaves, fresh thyme, whole black peppercorns, 150ml white wine, 1 tbsp plain flour, half a chicken stock cube, 1tbsp redcurrant jelly.

 Place the giblets in a large sauce pan with the vegetables, herbs and peppercorns. Cover with water, bring to the boil and simmer for at least an hour. Strain into a jug.
 Skim off the fat from the turkey roasting tray, leaving around 2 tbsps in the tray.
 Place over a medium heat and whisk in the flour and stock cube to form a paste.
 Whisk in the wine to loosen the paste and gradually whisk in the stock.
 Whisk in the redcurrant jelly and stir over the heat until the gravy thickens. Let it simmer for 5 minutes then add more stock as required.

Roasted red onion, pepper and goats cheese tarts

Ingredients: 500g block or sheet all butter puff pastry, 500g red onions, 2 roasted red peppers(from a jar), 2 goats cheese logs, butter, olive oil, fresh thyme, 1tbsp light soft brown sugar, 100ml port , and black pepper.

 Peel the onions, halve and slice finely. Place in a pan with a little olive oil, a knob of butter and the sugar. Cover and leave to soften over a low heat for around 10 minutes. Add the port and continue to simmer until reduced to a marmalade consistency. Leave to cool.
 Open out the peppers and cut out rounds using a 10cm cutter and cut the goats cheese logs into 2cm slices.
 Roll out the pastry to 5mm thickness .Cut into rounds using a 15cm cutter and place on a baking tray lined with baking parchment. Save the pastry scraps for the figs in blankets.
 Put a generous spoonful of the red onion marmalade on each pastry round and spread evenly leaving a 1cm gap around the pastry edge.
 Place a pepper round on top of the onion marmalade, and add a slice of goats cheese
 Sprinkle with some fresh thyme leaves, season with black pepper and drizzle with a little olive oil.
 Bake in a 200oC oven for 15-20 minutes until the pastry is risen and golden brown

Cranberry stuffed apples 

Ingredients: 1kg braeburn apples, 100g dried cranberries, zest and juice of half an orange, 2 pieces of preserved stem ginger finely chopped plus 1 tbsp of the syrup, pinch of ground ginger, pinch of cinnamon

 Place all of the ingredients except the apples in a saucepan over a medium heat. Simmer until the cranberries plump up and the liquid is almost evaporated.
 Core the apples and run a knife around the “equator” of the apple to split the skin.
 Place in a foil lined baking dish and stuff each apple with the cranberry mixture.
 Bake for around 30 minutes until the apples are soft.

Figs in blankets

Ingredients: puff pastry scraps, fresh figs, maple syrup, small piece of stilton, walnuts

 Roll out the puff pastry to 5mm thickness and cut into 2cm strips
 Cut a deep cross into the top of each fig and squeeze the base to open up the fig.
 Place the opened figs on a foil lined tray and wrap a pastry strip around each fig.
 Put a cube of stilton and a walnut into the top of each fig and drizzle with maple syrup.
 Bake for 15-20 minutes until the pastry is golden.

Cheddar, sage and onion croquettes

Ingredients: 400g mashed potato, 100g grated strong cheddar cheese, 1 onion finely chopped, knob of butter, 2 tbsp fresh chopped sage, salt and pepper, 2 tbsp seasoned plain flour, I beaten egg, 50g breadcrumbs,2 tbsp freshly grated parmesan, 2tbsp olive oil

 Fry the onion in the butter until golden and place in a mixing bowl.
 Add the mashed potato, cheese and 1 tbsp sage. Season well and mix thoroughly.
 In a small bowl mix the breadcrumbs with the parmesan, olive oil and 1 tbsp sage.
 Shape potato mix into chunky sausages around 10cm long. Coat each sausage in seasoned flour, then beaten egg and finally the breadcrumb mix.
 Put the croquettes on foil lined baking tray and pop in the fridge for 30 mins to firm up.
 Bake for 30 mins until golden brown and crisp.

Rich vegetable gravy

Ingredients: I onion finely sliced, knob of butter, 1 tbsp oil, 1 tbsp plain flour, vegetable stock, sherry, redcurrant jelly

 Fry the onion in the butter and oil in a covered pan until golden brown. Whizz the onion with a stick blender to a puree.
 Place the pan back over a medium heat and whisk in the flour to form a paste.
 Whisk in a splash of sherry to loosen the paste and gradually whisk in the stock.
 Whisk in the redcurrant jelly and stir over the heat until the gravy thickens. Let it simmer for 5 minutes then add more stock as required.

I hope you enjoy my recipes. Why not follow my blog for other festive foodie treats

http://personal-space-interiors.blogspot.co.uk/

Image sources:
Onion: http://www.thedailyspud.com/wp-content/uploads/2008/12/onionforbreadsauce.gif
Pigs in blankets: http://tomwebster25.files.wordpress.com/2010/11/piggies-in-blankets.jpg
Carrots: http://i.yummly.com/Pan-Braised-Carrots-with-Orange-and-Rosemary-Recipe-Leite_s-Culinaria-42351-8591.l.png
Celeriac: http://www.gastronomydomine.com/uploaded_images/celeriac-751863.jpg
Sprouts: http://www.rivercottage.net/var/members/member51655/roasted-brussels-sprouts-fd-lg-1.jpg
Sprouts on stems: http://savethekales.files.wordpress.com/2010/12/brussels-sprouts1.jpeg
Turkey: http://greenroom.asda.com/assets/attachments/12561/player/Turkey_edit.jpg
Goose: http://www.bbcgoodfood.com/content/knowhow/glossary/goose/image.jpg

Pumpkins are for life, not just for Halloween…

Published in issue 1, October 2012

Written by Gill from Personal Space Interiors

www.personal-space-interiors.co.uk

Pumpkins are for life, not just for Halloween…

There has been a real American popular culture invasion over the last few years. High school leavers are celebrating their graduation with a school prom, and  ”Penny for the guy” on November  5th has given way to “Trick or treat” on Halloween as the most popular autumnal outing for children of all ages. 
Growing up in the North East, Halloween for me meant hours of gouging a rock solid swede to make something vaguely resembling a Jack O’Lantern. So, the advent of the pumpkin arriving on our shop shelves was something of a revelation. We may not be quite up to the American standard of pumpkin carving…

Image source: http://perezsolomon.com/2010/10/25/the-best-pumpkin-carving-you-will-see-this-

…but at least we’re trying.

But, what happens to all the forgotten pumpkins when November 1st arrives? Whatever you do, don’t throw them away, unless of course your little ones have rendered them not fit for eating. Remember, you’ve already scooped out the seeds, so you’re already half way there! The aroma of roasting pumpkin and the glorious colour greeting you as you bring it from the oven is enough to lift the spirits on any cold, rainy autumn evening. 

here are so many delicious recipes out there, so why not try something different and give that pumpkin a new lease of life! 

     

Delicious and soothing, this soup has such a rich flavour you’d be forgiven for thinking it had loads of ingredients and took an age to prepare. In fact it’s so cheap, quick and simple, it’s sure to become a regular feature on your weekly menu.

 One medium pumpkin or squash, cut into large wedges

 A good drizzle of rape seed oil

 One large onion, finely chopped

 A knob of butter

 1 litre of Vegetable or chicken stock

 250ml milk

 Salt and pepper

 Freshly grated nutmeg

1. Preheat the oven to 220oC (425oF, gas mark 7)

2. Place the pumpkin wedges on a large, solid baking tray lined with foil and drizzle liberally with rape seed oil

3. Season with sea salt and freshly ground black pepper

4. Bake for around 40 minutes, turning the wedges over during cooking to make sure they brown evenly

5. Meanwhile, heat the butter and another drizzle of rape seed oil in a large saucepan over a medium heat, add the onion and fry until golden and caramelised around the edges

6. Add the roasted pumpkin to the onion along with the stock and milk

7. Season well with salt, pepper and freshly grated nutmeg

8. Turn the heat as low as possible and simmer gently for 20 minutes

9. Blend to a velvety puree – if you really want to you can sieve the soup too, but that’s purely a matter of choice. If you think the soup is a little thick, add a little extra stock or milk.

10. Serve in warm bowls  with a garnish of grated gruyere cheese and crispy bacon pieces

Pumpkin risotto with gorgonzola and walnuts: serves 4

 One small pumpkin or squash, peeled and cut into 2cm chunks

 A good drizzle of rape seed oil

 One large onion finely chopped

 A knob of butter

 One large juicy garlic clove, crushed or grated

 500g Arborio rice

 One large glass of dry white wine

 One litre of vegetable stock, hot (you could use chicken stock if you prefer)

 A sprig of rosemary, finely chopped

 75g walnuts (halved or chopped)

 100g gorgonzola, in small pieces

 Salt and pepper

1. Preheat the oven to 220oC (425oF, gas mark 7)

2. Dry roast the walnuts in a small frying pan for a couple of minutes and set aside

3. Place the pumpkin / squash chunks on a large solid baking tray, drizzle with rape seed oil and bake for around 20 minutes until golden and just softening

4. Meanwhile, in a large saucepan heat the butter and another drizzle of rape seed oil over a medium heat, add the onion and fry until golden and caramelised around the edges

5. Add the rosemary and garlic and fry for another minute

6. Add  a little more rape seed oil to the pan and add the rice, stirring well to make sure every grain gets a nice coating of oil

7. Add the wine and stir until absorbed .

8. Gradually add the stock, one ladle full at a time while you continue to stir the rice. As the rice absorbs the stock, add another ladle full. This should take around 20 minutes

9. Add the roasted pumpkin / squash, walnuts and gorgonzola and stir gently

10. Season well with sea salt and freshly ground black pepper

11. Pop a lid on the pan, turn off the heat and leave the risotto to sit for a few minutes before serving in warmed bowls.