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