GOM Chapter 21 : What lurks beneath or the one that got away

Fishing is a very popular sport in this neck of the woods. My grumpy old man friend is a keen fisherman and very often sets out his stall on the bottom dock. His nemesis is the gar – aka garfish. This monster has proved to be a slippery customer. We would know it as pike. It is found in brackish water so the creek is perfect - they live close to the water surface and feast on the small fish. You can eat gar – but you'll need to catch it first!

Weekends produce a steady stream (sorry!) of boats that “park” and fish, some lucky, some not. The boats vary from a “Jon Boat” - which looks like a basic rowing boat but with a small motor added – to mega smega very expensive larger vessels. Photograph attached of the largest I've ever seen on the creek which came past and “parked” next door – gob-smacked is the word I think! You will by now have gathered that I am not in any way nautical.

Tonight it's supper at home and so am going to try something new – a cheeseless pizza! I do like pizza but unless you are fortunate enough to own a pizza oven in your back yard (garden) they vary so much. Making your own pizza base is a definite plus but it's not always convenient. If you don't want to be bothered you can buy a ready-made 12inch base or a mix that will do the job.

What's certain is that it will not take long to cook, so, pre-heat your oven as per the instructions.

You'll need :

Sour cream (half cup) or 4 fl oz

1 tbsp lemon juice

2 tbsp fresh dill, chopped

6oz smoked salmon – slices or these days you can buy packets of the trimmings which would be perfect for the pizza topping

1 red onion, finely chopped

3 tbsp capers, drained

6 baby cornichons, finely chopped

Cook your pizza base according to the instructions and allow it to cool.

Mix the sour cream with the lemon juice and half the dill. Spread onto the cooled base, top with the smoked salmon and then sprinkle the onion, capers and cornichons. Sprinkle the remaining dill over the top – serve and enjoy, with baked potatoes (optional grated cheese), coleslaw, a huge mixed salad and beetroot. I think that'll do the job!

some time later …..

it definitely did and I'd recommend it for the “throw it all together”, easy-peasy type supper.

Congratulations your new slow cooker – a marriage made in heaven!

There are so many books on slow cooking – add one or two to your cookery book library and they are not expensive so will not break the bank. You'll have the usual instruction booklet with your cooker and no doubt a recipe book too. 

Carrying on after Falling into Autumn I thought you'd like a few basics on the finer points of Slow Cooking, á la me. 

The settings on your cooker will vary, depending on the model you've bought. The low setting is used for all day or overnight cooking and the high is for 3-6 hours which is the quicker method.

There is no end to what you can do with this magical piece of equipment.

The general rule is seal your meat or poultry before cooking. Some cookers are stainless steel and enable you to use directly on a hob, others are ceramic and not suitable, in which event you'll need to seal your meat and vegetables in a frying pan. Soften vegetables and garlic in a little rapeseed oil before adding flavourings like tomato paste which will enrich a casserole. Tomato paste should be “cooked” i.e. added to the pan after sealing your meat and before adding your stock. If you squirt tomato paste directly into the slow cooker you get a bitter and unpleasant flavour and you'll wreck your casserole. Hot stock should be added to whatever you're cooking and the general rule is that there should be sufficient stock to be half to two thirds deep.

If I slow cook a joint of gammon (smoked or unsmoked) I use vegetable stock. When I've removed the joint from the stock I freeze that stock when it has cooled. What that stock gives you is the base for anything you like, for example, a veloute sauce which, with gammon, chicken and leek makes a scrumptious pie or a base for a soup.

I suppose what I love about the slow cooker is the ability to cook cheaper cuts of meat that take forever but that have the most flavour. For example, buy braising steak or shin beef when it's on offer – add onions and beef stock - leave it to do its magic. That can be a meal in its own right with mashed potato, or you can turn that into a base for a pie. Adding (cheating of course) a puff pastry sheet as a lid.

Herbs and Spices –

Whole spices are best crushed – ground variety are fine but both should be added to the frying pan when you are softening onions, etc., to release their flavour.

Dried mixed herbs should be treated the same way. Soft herbs i.e. parsley should be added at the end of the cooking time.

Hope this has helped. As always there's more …..... and rules are made to be broken.

Fall into Autumn – or what's coming next!

My original posts began with the multi-tasking morning (MTM) and then the sequel, resulting in a week of suppers from the MTM - making the best use of the time you spent in the kitchen and getting the best out of your oven.

Coming next is a repeat of that same formula but using different ingredients and therefore different recipes and suppers for a new week and the Autumn. As the season begins so our needs and requirements change, the kids are back at school and although the weather isn't immediately horrible, it is certainly more changeable.

Reacquaint yourself with your slow cooker – if you haven't got one, may I respectfully suggest that you treat yourself, although treat is the wrong word – a slow cooker is an absolute must on every level. An electric slow cooker saves on your fuel bills – much cheaper than using a traditional oven – economical, saving time, money and waste. I could drone on, and on.

If there is anyone out there saying “but they are huge, I'm only cooking for one” - wrong on two counts – I cook for one carnivore using a medium/large slow cooker – I never slow cook for just one meal – I cook and freeze. I would accept that the larger versions take up space and not everyone has a large kitchen – you can buy tiny slow cookers, ideal for one person. If you've never used one, you'll never look back. The smallest capacity is 1 litre for one person, 1.5 would be sufficient for 1-2 people. They are inexpensive but shop around, the cheaper supermarkets have great deals so keep your eyes peeled!

Check out reviews – personally I'd go for a larger capacity than you think you'll need – you'll regret not buying a slightly larger version - give it some thought before you invest. Just imagine coming home to liver, bacon and onion casserole on a chilly Autumn night. I rest my case!

Just before I go, if you're new to the blog you might want to glance at the early post called “The joys of meal planning and grated cheese” – it poses questions and answers that you may find helpful.

I shall stop waffling on and finish off by saying thank you for reading my blog and I hope you'll carry on and enjoy the next season.

Mwah

Mélange de Champignons or a mixture of mushrooms! - Part 3

In my continuing quest for an outstanding “veggie burger” or even a version that doesn't look and taste like its a pile of sawdust, the following recipe is my contribution. If you are a lover of the archetypal chip butty with all that loveliness dribbling down your chin then this is for you. You also get two recipes for the price of one.

Mushroom and Taleggio Burgers

or

Mushroom and Taleggio as a starter

Serves 4

4 Portobello mushrooms

2 tbsp olive oil

300g Taleggio cheese

4 tbsp caramelised onion marmalade or chutney

2 tsp cider vinegar

4 wholemeal buns (burgers)

4 slices of wholemeal bread, cut into circles (starter)

Chopped flat leaf parsley (starter)

Pre-heat your oven 180/160 fan/Gas 4. Brush the mushrooms with the oil and season. Cook in the oven for 10 minutes, turning once until soft and juicy – you could alternatively place under a preheated grill for 10 minutes if you prefer. Towards the end of the cooking time place 75g each of the cheese on each of the mushrooms and let it melt slightly.

Heat the marmalade or chutney in a pan with the vinegar and 1 tsp of water until bubbling slightly.

Serve the mushrooms in the buns, topped with a spoonful of the marmalade or chutney.

As a starter, serve the mushrooms on toasted circles of wholemeal bread and sprinkle with chopped parsley.

You don't have to use Taleggio cheese, you could try Mozzarella, Brie, Camembert, goats cheese or any cheese that tastes good melted.

Hope this tickles your taste-buds and you've found the mushroom mixture tempting.

Mélange de Champignons or a mixture of mushrooms - Part 2

I mentioned the following recipe in the “Risotto” post. I'm repeating it here because, as they say in the advert, “it's worth it!”

Mushrooms in Balsamic

4 tbsp rapeseed oil or similar

500g chestnut mushrooms, sliced

4 cloves garlic, crushed

pinch of salt

4 tbsp balsamic vinegar

2 tbsp brown sugar

60g grated/shaved parmesan

Heat the oil, add the mushrooms and garlic and a pinch of salt. Cook on high for 5 minutes until browned. Mix the vinegar with the sugar and pour over the mushrooms.

Stir until syrupy – 1-2 minutes, serve on toasted broad. Sprinkle with parmesan to serve.

Would serve 6 as a bruschetta/crostini topping

or

quarter the mushrooms and serve as a topping on a risotto and add shavings of parmesan – would not recommend using grated parmesan.

The next recipe is ideal for those that do – eat meat that is.

Chorooms!

200g diced chorizo

500g mushrooms – chestnut, portabellini

or portabello would be suitable,

finely sliced

Drop of Amontillado sherry

4 cloves garlic, crushed

4 tbsp balsamic vinegar

2 tbsp brown sugar

60g parmesan – grated or shavings

paninis to serve

1 tbsp chopped flat leaf parsley

Heat a frying pan, then add the diced chorizo so that the oil is released and the chorizo is crispy – put aside, leaving the oil in the pan. Add the mushrooms, garlic and a pinch of salt – cook on high for 5 minutes until the mushrooms are browned.

Mix the vinegar with the sugar and pour over the mushrooms, stir until syrupy (1-2 mins), add the cooked diced chorizo.

Serve on toasted paninis, sprinkle with parmesan and chopped parsley.

Above and beyond the normal lunch or supper and can be made more substantial served with a huge mixed salad.

I hope you also think “it's worth it!”

Mélange de Champignons – or a mixture of mushrooms!

Part 1

Mushrooms have always been up there on my top ten list of favourites.

My first contribution is a recipe that I invented in the USA when catering for a houseful of guests, some of whom were vegetarian. It proved to be a hit and has been repeated more than once since – even the most stalwart of carnivores enjoyed it. The plus with this recipe is that it stands on its own as a vegetarian dish but also lends itself as part of a larger menu.

Stuffed Portobello Mushrooms

(or Portabella!)

4/6 large Portobello Mushrooms

1 medium onion, finely chopped with a drop of rapeseed oil and a knob of butter

85g breadcrumbs (or if you want an alternative

use an 85g packet of sage & onion stuffing mix)

Garlic paste or 2 crushed cloves of garlic

Pine nuts (or walnuts if you prefer) – 50g (chopped chestnuts would also be good)

Small double cream - 150ml

3oz (75g) each of grated

Extra Mature Cheddar Cheese

Red Leicester

Gruyere

Salt and black pepper

4/6oz (100/150g) grated parmesan

Pre-heat your oven 200/180fan/gas 6.

Soften the onion and garlic with the oil and butter.

Remove and discard the stalks and set the mushrooms aside on a baking tray.

Place the breadcrumbs or stuffing mix into a mixing bowl, add the softened onion and garlic together with the pine nuts. Gradually add double cream to the mixture, it should be stiff. Add the grated Cheddar, Red Leicester and Gruyere, season well with salt and black pepper.

Dampen your hands. Take a handful of mixture and work into a firm mound and pack into each mushroom.

Sprinkle grated parmesan over each mushroom.

Bake and check after 15 minutes – depends on the size of the mushrooms, they should be nicely browned.

And my final tip - you can use the mixture, with less cream, to achieve a crumble consistency and use as a topping for roasted vegetables or fish.

Hope you like!

Mid-week mosey

Messing about in the kitchen developing a veggie dish, I needed a goats' cheese – a hard cheddar style version that would grate well and melt, as a topping for my dish.

I didn't need to look very far – Neneview Dairy is five minutes away – how great is that, artisan goats' cheese on my doorstep. I had spoken ahead to Chris at the Dairy and made an appointment to visit, and, to taste!

I know that there is a big divide out there – those who love it and those who loath and detest it – goats' cheese that is. I'm not sure what it is the “nays” are against – the archetypal image of a log or puck shape and the fact that it appears rolled in herbs, the flavour – usually sharp and salty, or the texture.

I implore you to get out there and taste these artisan cheeses. All of them made by Chris at Neneview Dairy are the hard variety and at present there are seven to choose from. I had a particular type in mind but nevertheless sampled them all – it would have been rude not to!

What I thought was really clever was that six out of the seven are named after the boot and shoe trade, so famous in Northamptonshire.

Needless to say I came away with three – one for my dish, called “Cordwainers” - a “Cheshire” type, “Redlands” a “Red Leicester” type and “Togglers” - a “Wensleydale” type. Check out the website, www.neneviewdairy.co.uk or email: NeneviewDairy@outlook.com.

Chris has plans for the Dairy in the pipeline so keep your eyes peeled!

Btw, the recipe is coming along nicely, so thank you for your cheese Chris

Bank Holiday Breeze

It's the last Bank Holiday for some time (I'm certainly not going to mention the next one!)

Here's a few menu suggestions for the day to make life easy and all of them can be made ahead – most of the recipes have already been posted.

If you want a “dive-in” starter what about “Crostini” mentioned in Lucky Dip. Here's another recipe for a Crostini topping :

Sumac-roasted Tomatoes

6 ripe tomatoes

salt and black pepper

light sprinkling of molasses sugar

olive oil

1 tbsp sumac

sprigs of thyme, leaves only

Pre-heat oven 150 (140 fan/300f/gas mark 2)

Cut the tomatoes in half and place on a baking try. Season with salt and pepper, add a light sprinkling of sugar. Drizzle with oil, then sprinkle with the sumac and thyme leaves.

Slow-roast the tomatoes until soft and beginning to caramelise, about 20-30 minutes.

Serve with thin slices of pecorino or feta cheese.

OR

the retro Baked Camembert mentioned in GOM: Chapter 8, here's the recipe :

Baked Camembert

250g Camembert

1 clove garlic or garlic paste

olive oil

Bread of your choice

Pinch of sea salt

Handful of chopped dried cranberries

Handful of chopped mixed nuts

Preheat your oven 180/350/Gas 4. Leaving the Camembert in the box, score around the top about half cm in and cut off the top layer of skin. Slice the garlic clove and poke into the top of the cheese. Drizzle with a little olive oil then bake in the oven for 15 minutes – or until gorgeous and oozy in the middle.

Serve the Camembert with warmed flat bread or French bread – dunk the bread into the cheese and then into the cranberries and nuts – repeat! Don't forget – a stapled box NOT a glued version.

Moving on to main course, slow cook a huge piece of gammon – smoked or not, in vegetable stock – prepare it when you have ten minutes – mission accomplished.

Serve the gammon with griddled fresh pineapple.

As for the potato section, roast new potatoes in their skins (drizzled with rapeseed oil and season - bake in a large foil tray).

If you want to be more fancy potato-wise, you could make the “Tartiflette” mentioned in GOM: Chapter 10. Again, this dish can be made ahead.

Vegetables, “Honey Roast Beetroot” from “Kitchen Investments and Wednesday Supper” and “Lemon Glazed Carrots” in GOM: Chapter 16.

and for pud, either “Lemon Tiramisu” in “Luscious Lemons” or “Orange Tiramisu” in GOM: Chapter 16.

Just thought that with a little forward planning you'd like the idea of not cooking at all on Bank Holiday Monday – you may have pop one or two bits into the oven but, I don't think that counts as cooking.

Happy Holiday!

GOM Chapter 20: The Gullah People and their Lowcountry cuisine

I know that this post isn't really anything to do with the GOM but I hope you'll agree that Gullah and Lowcountry cuisine is worth a mention – and my excuse is the GOM like their food!

The Gullah People are descended from African slaves, living in the Lowcountry region of the USA – in particular South Carolina and Georgia. Gullah has its own language a “pidgin” mixture of dialects of English, Scottish and African which evolved from the early settlers.

Gullah cuisine came from what the people could grow - crops that were the most reliable and plentiful – rice, corn, potatoes and collard greens (collards) to name but a few. Collards are similar to our “spring greens” or “spring cabbage”. They used pork and chicken and seafood too. Simple, humble ingredients made into dishes packed full of flavour.

I mentioned in GOM 11 and GOM 17 about Gullah cuisine and Lowcountry cooking. There are many influences in both, the African American Gullah, French Huguenot, English and Welsh, native American and Spanish.

Here's a few examples of what you'd see on a menu :

probably one of the most famous is She Crab Soup – it's a great example of fusion – a French bisque soup with crab meat added – it's divine.

grits – which always sounds so unappetising, is reconstituted corn used in all sorts of ways – fritters, with cheese and onion to make a “corn” cake and breads of course. Grits are most famously served with shrimp.

Succotash is a stew principally made from butter beans, stock and corn. Every time I hear the word it makes me smile, reminding me of the cartoon character Sylvester the cat and Daffy Duck who both used the catchphrase “sufferin succotash” - apparently the phrase replaced another, “Suffering Savior”.

Okra gumbo – a soup, thickened using a roux and then adding the okra along with either meat or seafood.

I have to include Rutabaga – just because I love the name - it sounds so exotic – it's a vegetable we know as swede, turnip or neeps.

Gullah Chef, Charlotte Jenkins used to have a restaurant, “Gullah Cuisine” in Mount Pleasant but sadly it closed in 2014 although I understand that the catering side still continues. Any collection of her recipes would be a worthy addition to your cookery bookshelf.

There's a lot of Gullah seasonings to suit every style of cooking which we'll have a look at in the future. The seasonings are easy to create yourself and share with a friend. It's different from a glass of wine although you could have both!

I hope you've enjoyed this small insight.

GOM Chapter 19: A welcome visitor and know your onions!

In GOM 7 I reported my hummingbird heaven and since that magical time, whenever possible, I've been present and correct on morning stakeouts around 11am. Patience rewarded at last, and this time I had witnesses - the GOM! In all honesty I can't say it was exactly 11am, nor that it was the same hummingbird - I'd like to say it was my original bird popping in to say hello but I think that's taking the realms of fantasy a little too far – hey, who cares, a morning treat – the sound from the beating of the wings is remarkable all the more so because the bird is so tiny, there's no better way to start the day.

Now for a little onion history - all hail the Vidalia onion.

There's a place called “Vidalia” in Georgia. The city is known as the “Sweet Onion City” and each spring heralds the Vidalia Onion Festival. First grown in 1931 and expected to be a hot onion crop it was a surprise that they were sweet! It is pale yellow, slightly squat, has a crunchy texture and better yet a sweet flavour with very little bite.

My first introduction to the Vidalia onion was years ago in Portland, Oregon. For those among us who don't like the archetypal onion ring, soggy and disgusting, please note that rings made from Vidalia onions are a unique experience and would convert the most sceptical. Since my first introduction in Portland every place I've visited in the USA has always included a search (mainly on restaurant menus and the markets) for the said vegetable, with little success.

In recent years visiting this wondrous place I've been able to get Vidalia onions and use them all the time, raw or cooked. I have driven my grumpy old man friend bonkers – he's an excellent and efficient shopper, consequently when the GOM are out and about on a quest of their own, they shop en route. If onions are on the list, it is specific, look for Vidalia. I can also reveal that when I mentioned my visit to “Edna's spice stall in GOM: Chapter 4” I bought granulated Vidalia onions and Vidalia onion spice mix – another result!

In recent times I've found Vidalia products, for example, a relish which is fantastic either as an accompaniment to BBQ or in that inimitable British favourite, a cheese sandwich – the simple things in life are the best. There's a selection of vinaigrettes, marinades and dressings not to mention a batter mix for the blooming onion (mentioned in GOM Chapter 12 The Outback).

You never know, on your travels, when you might come across a Vidalia onion and then you'll be glad you've read this potted history!

Break out the Brunch – Part 2

Now if you're really serious about this brunch, make a fruit compote – really useful, it can be used to top the pancakes, the pain perdu or you could treat everyone to some posh granola – I mentioned Daily Bread Co-operative in Northampton in “Outside the box – take II” they have a great selection of cereals.

Whilst on the sweet side, scones would be wonderful – served plain or with fruit and fresh fruit from the bowl with a spoonful or two of yogurt.

Cheese scones would make a great savoury contribution to a brunch. Most of you will have your own favourite scone recipe. Mine comes from Nigella's “How to be a Domestic Goddess” p67 – Lily's Scones.

Eggy bread. This can be made with white bread or brioche. 4 eggs, vegetable oil, 4 slices of bread. Crack eggs into a bowl and beat. Heat a drop of oil in a frying pan. When the oil is hot, coat one slice of bread in the mixture – once again a square foil tray works really well – place the bread in the pan and cook for 2 mins, turn and repeat. Repeat.

If you've any leftover mashed potato and any remnants in the grated cheese bag/box, potato cakes are a great way of using up leftovers, can be made ahead and very popular. You can add whatever you like including cooked veggies needing to be used up. Apart from seasoning with salt and pepper, try adding garlic or spring onion.

Corned beef hash. A great “houseful” suggestion. Two tips here, use tinned corned beef and keep it in the fridge – it's easier to cut into cubes when it's cold and, back to the old faithful, the jacket spud – bake ahead and then peel and cube. Personally I'd add onion, peeled and diced and in addition to salt and black pepper, a spice or two – a sprinkle of ground cumin and ground coriander works really well, but you know best the likes and dislikes of your family/guests. You can poshify (I know it's not a word - it is now) if you want – put it in serving rings and top with a poached egg.

A large can of corned beef is 340g – as a guide you'd probably use the same amount of potatoes but I really don't think it matters – live dangerously, fly by the seat of your pants!

If you want the easy route, serve bagels with smoked salmon and cream cheese, always a hit in my house.

Recently, enhancing the bacon butty, I topped and tailed cooked jacket potatoes, cubed and popped on a baking tray – salt and black pepper and a drizzle of rapeseed oil, in the oven 30 minutes – turning after 15, they vanished – it's good fun feeding teenagers!

All of the above and the previous post without mentioning bacon, sausages, mushrooms, tomatoes and baked beans – I hope you find some combination that will tempt you and yours!

Break out the brunch – Part 1

As it's the silly season, why not forget the normal weekend routine, throw caution to the wind and do brunch for a change. If you've visitors expected or just the usual summer houseful – all the kids together with friends of kids – all of whom are expecting to be fed, try these ideas on for size.

Pancakes aren't just for Shrove Tuesday. They can be sweet or savoury. Treat everyone with maple syrup to drizzle.

Pancake batter

Serves 8

100g plain flour

2 eggs

300ml semi-skimmed milk

1 tbsp vegetable oil, plus extra for frying

pinch salt

Put the flour in a large mixing bowl, add a pinch of salt. Make

a well, add the eggs, 1 tbsp of oil and a glug of milk and beat

like mad to make a paste. Add the remaining milk gradually.

Heat your pan, add a drop of oil and then wipe off. Add a ladle of batter

tilting the pan to ensure an even layer. Pour back any excess. Cook for

30 secs and then flip and repeat.

Can be made ahead.

Serve with a huge bowl of fab fresh seasonal fruit.

Pain perdu is lovely, especially made with brioche,

Brioche pain perdu

3 eggs

4 fl oz milk

4 fl oz single cream

Good pinch of ground cinnamon

4 tsps caster sugar

Few drops of vanilla essence or bean paste

8 slices of day-old brioche

25g/1oz unsalted butter

Circular cutter of your choice

Method

Beat the eggs in a shallow dish (or foil tray if you want to save on washing up!) with the milk, single cream, a pinch of the cinnamon and the vanilla extract (or paste if you prefer) to a smooth batter. Combine the caster sugar with the remaining cinnamon in a small bowl then set aside.

Cut the brioche into circles – two per person.

Soak the brioche slice in the egg mixture for two minutes, turning once.

Heat the butter in a frying pan then carefully lift the brioche into the pan and cook for two minutes on each side or until golden.

Place the pain perdu on a board, sprinkle with the cinnamon sugar.

BBB

(or Bread and Butter Brunch)

French stick (225/250g), preferably stale,

sliced

6 large eggs

200ml milk

200ml sour cream (or double will do)

1 tbsp Dijon mustard

salt and black pepper

Bunch spring onions, finely chopped

100g Mature cheddar

175g Gruyere

100g Red Leicester

(all cheese grated and mixed together)

Chopped chives to garnish

Your serving dish should be approximately 24cm square – greased if not non-stick.

Whisk together thoroughly in large bowl eggs, milk, cream, mustard salt and black pepper. Stir in the spring onions.

Arrange half the bread in the dish, overlapping slices to fit. Pour over half the egg mixture and sprinkle with two thirds of the cheese. Cover with the remaining bread, again overlapping the slices. Pour the remaining egg mixture over the bread, gently press down to help the bread absorb the mixture. Sprinkle the top with remaining cheese.

Cover with cling film and put in fridge over night.

In the morning take the BBB out of the fridge and uncover so that it can come to room temperature.

Preheat your over to 200c/180c fan/Gas 6. Bake for 40/50 minutes or until puffed and golden. Check after 40 mins.

Let it stand for 10 minutes to set the “custard” before serving. Sprinkle with chopped chives.

There's a recipe in “Nigella Christmas” p251 called “Triple Cheese and Onion Strata” - this is my tweaked version.

Eyes down for Part 2.

GOM 18 : The Olive Garden

Great day planned – it begins for me with a hide report with a difference. This morning I'm a “roving reporter” and am off round the corner to Palmetto Islands County Park. When I say round the corner it is – head out down the drive, turn right and you've arrived.

This park is huge and caters for everyone - you can hire a bike or a pedal-boat or a kayak - you can even fish if the mood takes.

For me it's the nature trails and because I like the quiet life, mid week and out early is just the ticket for a gentle jog, although I have to leave the binoculars behind - jogging can be quite painful otherwise!

The birds are beautiful – bluebirds and the cardinals – vivid, strong colours the like of which you only see in zoos or books. I've never seen a hummingbird in the Park but, come to think of it, I've not seen the colourful feeders to encourage them either. Yet another piece of useless information – did you know that the Carolina wren is the state bird of South Carolina? Neither did I – you learn something every day.

It's really stunning to see the creek at high tide from a completely different vantage point.

Note to self – don't lean on a tree – you never know what might be above you or around the corner!

Back home for a quick change - lunch out at The Olive Garden, a great Italian restaurant in North Charleston near Northwoods Mall – very convenient for a spot of retail therapy afterwards – is there anything better. Eager anticipation, for a I know that I shall be indulging in my absolute favourite, Pasta in Alfredo sauce. What The Olive Garden does do however, better than anywhere are what they call garlic bread sticks – do not be deceived – these are not the garden variety (sorry about the pun, couldn't resist) bread sticks that are the table decoration. These do not snap, they are eight inch warm bread rolls (similar size and shape to a hot dog roll, or a scaled down sub) deliciously soft, glazed with butter and garlic salt, truly a giant amongst breads and the best I've ever had.

I discover that they are now serving a signature bread stick sandwich – chicken parmigiana or meatball with marinara and alfredo sauces – wow – you'd need a run afterwards!

When we get to bread making, we'll include the “bread stick” - I just happened to acquire the recipe.

Off now for that retail therapy and to walk off my lunch, another great day.

Portable Picnics

So often picnics are boring. What we need is food that is easily transportable but above all quick and easy to prepare and tasty.

There's a variation to the “Three Cheese Tart” in The Shindig

Following the recipe roll out the pastry and use a 12 hole bun tin – you'll get 18 individual canapes – may be more depending on how thin you roll the pastry.

Make up the filling as per the recipe.

They can be made ahead and served cold – perfect for picnics.

Looking back at the beginning of the blog, there are recipes you can adapt that lend themselves really well for picnics.

Frittata in “Decisions, decisions: Frittata or pasta?” is a dish that is just as delicious served cold. It can be vegetarian or not – adding leftovers like cooked chicken or bacon bits, whatever takes your fancy.

Try a spot of fusion. Cook a pan of penne pasta and add the “Asian Spiced Salmon” - “Thursday supper and stir fry”. Once again you can add any leftover vegetables. If you don't have any try petit pois and sweetcorn. Fantastic served cold.

“Saturday night slob” gives you the recipe for burgers and meatballs. Make up a batch of meatballs – serve them with either sweet chilli sauce or the Pineapple Salsa from “Summer Holidays”.

Picnic petit-four

I appreciate I'm stretching the definition of a petit-four – it can be sucre or salee – in other words a tiny cake or pastry sweet or savoury. I'm suggesting that “dessert” isn't served in the accepted sense.

Let the kids help :

for the shindig, have a glance at the coolers in “Sweet Surprises for summer”

They could make either the Malteser Cake and/or Rocky Road from “Outside the box” and finally, here's another suggestion,

Tiffin

4oz unsalted butter

2 tbsp castor sugar

2 tbsp golden syrup

4 tsp cocoa

8oz Rich Tea biscuits, crushed finely

Handful of raisins or cranberries

8oz chocolate

(you can mix 4oz milk, 4oz plain)

Melt the butter, sugar, syrup and cocoa.

Add the biscuits and raisins, stir to combine. Pour into a Swiss roll tin or into foil trays to suit your purpose, press down firmly.

Melt the chocolate – either in the microwave or in a bowl over simmering water (as always being careful not to let the bowl touch the water). Pour the chocolate over the mixture . Put into the fridge and leave to set for an hour.

Makes approximately 20 pieces.

Or, you could have a look in the cheap shops and/or baby aisles and see if you can pick up some funky individual pots with lids and make “Nigella's Instant Chocolate-Orange Mousse” mentioned in GOM: Chapter 9 and take with you a huge tub of strawberries, raspberries, melon, whatever looks great and fresh and in season.

Perfick!

The Shindig

Not sure whether you're thinking about a shindig this summer – I know lots of people like BBQ and as there are gazillions of recipes out there, not to mention those of your own, tried and tested – I'm not even thinking of going there. Of course it might not be a shindig, it might be a picnic so you'd want portable, to survive the journey. “Portable Picnics” will follow.

Instead I'm going to give you some ideas for stuff to serve with the BBQ and the picnic along with a recipe or two!

The following two recipes are both vegetarian. They'll both go with your shindig or your picnic and can be served hot or cold – equally delicious either way.

The Homity Pie is thought to have appeared during WWII probably invented by the Land Girls using what little ingredients they had around. I first came across it years ago in Denby, Derbyshire where the pottery of the same name is still going - it has a great cafe where they still serve it today. Check out www.denbyvisitorcentre.co.uk. (To avoid disappointment, if you intend to visit Denby Pottery call ahead if you want to sample their pie – they don't serve it every day). Eventually I plucked up the courage and phoned the cafe and asked how they made the pie – here's my take on it. It's perfect to serve on either occasion.

For perspective, I'm attaching a photo of the dish that I use – 25cms approximately in diameter and approximately 5cms deep. It doesn't have to be circular - you could use oblong or square – you can get large, strong foil dishes that'll save on washing up too!

Homity Pie

Pastry case

200g/8oz plain wholemeal flour

100g/4oz unsalted butter

pinch of baking powder

cold water to bind

Filling

6 large jacket potatoes, cooked, peeled and diced

1lb onions

3 tbsp rapeseed oil

5 tbsp chopped flatleaf parsley

(3 for the filling, 2 for the topping)

300g/12oz grated cheese – 200g/8oz mature cheddar, 100g4oz Gruyere mixed

(200g/8oz cheese for filling, 100g/4oz for the topping)

3 cloves of garlic, crushed (or garlic paste)

Salt and black pepper

For the pastry case, use a food processor if you have one, pop the flour, baking powder and butter and blitz until breadcrumbs. Add a drop of ice cold water and pulse, gently, until the pastry comes together (do not over overdo it). Tip the pastry out onto a sheet of clingfilm, using the film gather the pastry together into a ball and refrigerate for 30 mins.

Grease your pie dish.

Roll out your pastry, line your dish and refrigerate again until you are ready to bake.

Place the potatoes in a large mixing bowl. Saute the onions and garlic in the oil and cool, then add to the potatoes. Season well. Add the cheese and parsley.

Tip the filling into the pastry case and pack tightly – it will look as if you've too much filling – the tighter you pack, the better it will be. Mix the remaining cheese and parsley together and sprinkle over the top.

Place in a pre-heated hot oven (190fan/210c /gas mark 7) for 40 minutes. Check after 30 minutes. It should be golden brown.

This recipe will give you 12-16 portions – depending on how big you like them – it is filling.

I've seen Homity Pie in the past in supermarkets (recent research seems to indicate that it is no longer available) at a vastly inflated price. These days vegetarian ready meals seem to be “gussied up” in fancy packaging, costing a fortune with very little flavour. The taste test I did was disappointing, mainly because the pastry was too thick and short on filling.

You can of course scale down the Homity Pie recipe – my two pennyworth is that it freezes well, so, in the unlikely event there are leftovers, you can save for another day. This principle also applies to the Three Cheese Tart. I can only speak as I find – it will vanish!

Another tip – in the past, under pressure – cooking for the shindig, I've made and lined my pastry base and frozen it, as is. When required, pull out of the freezer, pack tightly with the filling and bake. Easy peasy.

The Three Cheese tart is my recipe. I'm not a lover of the quiche but love cheese and onion, personally I think that you should taste both and not be lost in an eggy mixture. I realise there's a lot of cheese in this recipe and I am not recommending it as an everyday dish. It's an occasional indulgence. The pastry on both recipes is the same - the aim in each case is to roll it as thinly as possible resulting in a thin, crisp base and, wholemeal pastry is healthy! These days the quality of wholemeal flour is so good – if you can afford to spend a little more – it's definitely worth it.

Three Cheese Tart

Pastry case

200g/8oz Wholemeal Flour

100g/4oz unsalted butter

Pinch of baking powder

Ice cold water to bind

Filling

2 medium onions, chopped

knob of butter, drop of rapeseed oil

300g/12oz grated cheese, 100g/4oz each mature

cheddar, Red Leicester and Gruyere

1 egg, beaten to bind

Black pepper

Grease and line a 9”/22cm dish or spring clip tin.

For the pastry case, use a food processor if you have one, pop the flour, baking powder and butter and blitz until breadcrumbs. Add a drop of ice cold water and pulse, gently, until the pastry comes together (do not over overdo it). Tip the pastry out onto a sheet of clingfilm, using the film gather the pastry together into a ball and refrigerate for 30 mins.

Soften the chopped onions in the butter and rapeseed oil.

Add the cheese, onions, black pepper and beaten egg, set aside and refrigerate until you are ready to roll!

Roll out your pastry and refrigerate again until you are ready to bake.

Pre-heat your oven to 180 fan/200c/gas 6.

When you are ready to bake put the chilled filling into the chilled pastry and bake for 35/40 minutes until golden. Check after 30 minutes.

Leave the tart to cool, ideally served warm. If you cut into the tart when straight out of the oven the cheese filling will ooze – you need to leave it to settle.

P.S. Just in case you think there's a mistake in this recipe in that there's no salt mentioned – there's enough salt in the cheese!

Portable Picnics next!

Summer Holidays

We've all heard the expression “Don't teach your grandmother to suck eggs” and I wouldn't dream of suggesting that I know any better than all you experienced cooks out there - though sometimes a bit of help and/or a few ideas can't hurt.

What I do know, from experience, is that even the most grumpy of teenagers can become absorbed and creative in the kitchen and forget to be grumpy!

The other “given” is that most children and teenagers all like to get messy. If you've to entertain/occupy of any age, with varying degrees of supervision – you can sit back with coffee and a cake – I would suggest you keep your camera ready for the pictures I know you'll take – enjoy the fun.

I'm a firm believer in harnessing the energy so, for example, one day each week of the holidays choose lunch snacks they can make themselves with a sweet treat for afters – look at it this way, it's a meal you won't have to prepare. You'll save yourself a lot of stress by laying out on trays the required ingredients. I'd suggest that one tray shared between two works. You could even suggest that they each invite a friend – four in total should be fine, if of course you've got the space. Safety in numbers!

As usual I'm going to give you a few suggestions with recipes. I'm sure you've got plenty of your own, but, if any of them sparks an idea or two then my work here is done!

Tuna and Parsley rolls

200g/7oz tin tuna in oil

1 onion, chopped

100g/4oz cheddar cheese, grated

2 tbsp chopped flat leaf parsley

salt and black pepper

1 tsp wholegrain mustard

1 puff pastry sheet

1 egg, beaten

1 tbsp poppy seeds

Pre-heat oven 180fan/200c/Gas 6

Drain the tuna, reserving 1 tbsp of the oil. Pour the oil into a pan and cook the onion for 5 minutes until softened. Remove from the heat and stir in the tuna, cheese, parsley, seasoning and mustard until well combined. Allow to cool.

Roll out your pastry sheet and cut in half lengthways.

Divide the filling between the two rectangles, laying it in strips down the centre of the pastry.

Brush one edge with beaten egg and carefully roll up to create two long tubes. Cut each into 12 rolls. Brush with egg and put on a baking tray. Sprinkle over poppy seeds and bake for 15-20 minutes. Serve hot or cold.

You can vary the filling with any ingredient of your choice.

Quesadilla and Pineapple Salsa

For the quesadilla

• 8 ready-made flour tortillas
• 250g/9oz mature cheddar, grated
• 300g/11oz cooked chicken, thickly sliced
• ½ red onion, finely sliced
• 60g/2½oz jalapeno chillies, roughly chopped
• 1 small bunch coriander leaves and roots
• 4 tbsp sour cream
• 2 tbsp olive oil

1. For the quesadilla, place four of the tortillas onto a board and cover each with the grated cheese.
2. Divide the chicken, red onion, jalapeno chillies and coriander equally over the cheese-covered tortillas.
3. Spread the sour cream onto one side of each of the remaining four tortillas and place sour cream-side down onto the filled tortillas.
4. Heat a frying pan and add the oil. Carefully place a quesadilla into the frying pan and cook over a medium heat for 3-4 minutes, until crisp and golden and the cheese filling is melting. Carefully turn the quesadilla over and cook on the other side for a further two minutes, or until crisp and golden. Remove from the pan and set aside to keep warm. Repeat with the remaining quesadillas.
5. Cut the quesadillas into quarters and serve fresh and hot.
6. To serve, arrange the quesadillas serving plate and place a bowl of salsa into the middle.

Pineapple Salsa

1 x 432 tin pineapple pieces, drained

2 red chillies, de-seeded and finely chopped

3 spring onions, finely chopped

Small bunch of coriander, leaves only, chopped finely

if you can't get fresh add ½ tsp of ground or to suit

personal taste

salt and black pepper

50g (2oz) sweetcorn (defrosted if frozen) (optional)

Put the pineapple pieces into a bowl. Add the spring onions, coriander and chillies, season and mix well. Whiz a quarter of this mixture in a food processor until smooth. Mix into the bowl with the remaining salsa and add the sweetcorn if desired.

You can add and subtract ingredients to suit. There are chillies in both the above recipes – you could substitute with Romano peppers, finely chopped.

Afters,

Lemon Eton Mess

Pack of 4 or a large tub of lemon flavoured yogurt

Drum of ready-made mini meringues – available from most supermarkets

Jar of good quality lemon curd – or they could make their own – see Microwave Lemon Curd in Luscious Lemons

Lemon juice – 2-4 tsps to taste

Scoop out all the yogurt into a bowl. Spoon the lemon curd into another bowl and stir in the lemon juice. Put half the lemon mixture into the yogurt, you want a rippled effect so go slowly! Repeat, but leave the bowl with a little mixture left – all will be revealed!

Crumble meringues in a plastic food bag, clipped at the end – you won't get bits of meringue flying around this way. Fold into your mixture and spoon into glasses/dishes. The remaining mixture in the bowl is then drizzled over the top.

…..a final suggestion – they could make the Vanilla ice cream – as mentioned in Store Cupboard desserts – uber-useful extras, they then have a dessert for the evening too! Get some strawberries that they can prepare.

It doesn't have to cost a fortune, check out the cheaper supermarkets.

Hope that's helpful – sorry, nearly forgot – for the Lemon Eton Mess you could use half pint plastic glasses – widely available in the cheap shops - no washing up!

GOM 17: The sod hunt and my Charleston Cooks! Class

The GOM go shopping today, however, it's not your normal expedition. They are on a “sod” hunt – or, in the UK, garden turf cut into rectangles. Lawns in this part of the world are not like ours - the grass is sparse and the intense heat doesn't help – hence the need to patch from time to time.

Apparently sod is as rare as hen's teeth so you've got to be in the right place at the right time, i.e. when a delivery is due. This could take some time – and a beer or two to recover on returning home. Just in time for the golf.

Here's another piece of useless information – a sod buster in the US is a farmer who works the soil - you never know when this may come in handy!

Me, I'm off for my treat. The class I've chosen is on low country cooking. To explain, low country includes mostly anywhere in South Carolina that has water or marsh nearby – which would mean pretty much everywhere.

My idea of the best afternoon out – the chef was brilliant. It's a small demonstration room which creates a great atmosphere. There's a screen above the bench where she's working so you can see everything. Here's a snapshot,

We watched as she produced Lemon Buttermilk Pie, Carolina Aromatic Rice, Vegetable Sauté and Blackened Fresh Fish. I left the class inspired and with a tip or two – worth every cent.

Set down below in my version of the Blackened Seasoning used with the fresh fish, devised on my return to the UK.

Blackened Cod

Blackened fish in the UK usually means a base ingredient of

balsamic vinegar or a teriyaki sauce. In the USA blackened

seasoning is very much part of the Low Country style of

cooking.

Blackened Seasoning

2 level tsps paprika

4 tsps dried thyme

2 tsps onion powder

2 tsps garlic powder

1 tbsp granulated sugar

2 tsps salt

2 tsps black pepper

½ tsp cayenne pepper

1 tsp sumac

1 tsp oregano

¾ tsp ground cumin

½ tsp nutmeg

Place all the above in a jar, shake and store in a cool dark place. Use for fish, chicken or seafood.

Blackened Cod

Allow 4-6oz cod per person and cut into portions. Using kitchen roll, pat the fish dry. Coat the fish heavily on both sides with the seasoning.

Heat a frying pan over a medium heat. When the pan is hot, add either vegetable or rapeseed oil enough to cover the bottom of the pan.

When the oil is hot add the fish to the pan. Cook until the spices have blackened on the bottom, cooking times will vary according to the thickness of the fish.

Turn the fish and allow to cook through, reduce the heat as necessary.

Serve on a bed of samphire.

Samphire is a sea vegetable – there are two types, marsh and rock. It's similar to baby asparagus and is crisp and salty to taste. Wash thoroughly and then steam. It's fantastic with fish. If you have trouble locating it, I can save your legs and eyes – Waitrose and the fish counter!!

Here's one of the tips that I brought away from the class – if you have a portion of fish that includes the tail, fold it over so that it sticks – it won't dry out and looks neater.

The sod hunt bore fruit and by the time I returned everything was planted and refreshed - water for the sod – beer for the GOM!