Spicy Spuds – the leftovers.

For those of us who like their leftovers with extra flavour here are two more ideas :

Spiced Sautéed Spuds

Serves 4

600g waxy potatoes, parboiled, peeled and

sliced into approximate 1cm rounds

2-3 tbsp vegetable oil

Panch phoran – 2 tsp

*see below

¾ tsp turmeric

¼ - ½ tsp red chilli powder

Sprinkle of mango powder

Heat the oil in a large frying pan, add the panch phoran, it should sizzle immediately. Cook for 20/30 seconds, stirring. Add the potatoes, toss well, ensuring they are all covered with the spices. Turn the heat down, cover with a lid and cook for 5 minutes, turn the potatoes and repeat.

Increase the heat, turn the potatoes again so that they are lightly golden brown – 3 minutes each side. For a tangy finish sprinkle with a pinch of mango powder, toss again and serve.

*You can buy panch phoran ready made – it's a blend of spices – all seeds. It's used in Bangladesh, Eastern India and Southern Nepal. Literally it means “five spices”. You can make up your own blend easily.

½ tsp each of the following seeds

cumin

mustard

fennel

nigella

¼ tsp fenugreek

If you are a spice lover then it will probably be worthwhile. I'd remind you that if you are going to mix your own blend buy small amounts of each spice – they will deteriorate and therefore it's not economical to buy in bulk – unless of course you're going to make up the blend and distribute it to all your spice loving family and friends! If you have difficulty in sourcing any of the seeds they are available at Daily Bread Co-operative – www.dailybread.co.uk.

Bombay Spuds

- the quick version

Serves 4

600g cooked waxy potatoes – I use

Charlottes – any variety will do so long

as it holds its shape

1 medium onion, finely chopped

2 tbsp vegetable or rapeseed oil

250g of sieved or creamed tomatoes

(or half a carton/jar of passata)

1 tbsp tomato paste

1 tsp caster sugar

1 tsp of minced ginger

2 cloves of garlic or 2 tsps of garlic paste

1 tsp ground cumin

Salt to taste – 1 tsp

Your potatoes should be cut into cubes of approximately 1.5 cms.

Using a large frying pan fry the onions in the oil until soft, add the ginger, garlic, cumin and salt and cook for 2 minutes, allowing them to release their flavour - then the tomato paste and allow to cook for 2/3 minutes. Add the potatoes and then the sieved tomatoes and sugar. Cook on a medium heat for 10 minutes.

Taste the potatoes – you should get a spicy hit but not too hot. Adjust salt and sugar to personal taste.

Pop a lid on – allow to cool and then refrigerate. The longer you leave the dish the better since the flavours will deepen. This dish freezes well.

These dishes qualify on the leftovers front and the make ahead and reheat front too – a double whammy!

Mishmash or Hash – III

From Scotland directly east to the North East to finish off our whistle stop leftover tour of the North our final two recipes come from Sunderland and Northumberland respectively.

Panackelty is a stew – it reminds me of how we'd use a slow cooker today – cooked all day on a low heat – there are many variations but originally it was thought to consist of corned beef root veggies and onions.

Panackelty

1 x 340g can of corned beef, sliced

1 large onion, peeled and thinly sliced

3-4 large potatoes, peeled and thinly sliced

2 beef stock pots (or cubes) dissolved into ¾ pint of water

salt and pepper

Layer the onions, corned beef and potatoes in a frying pan and finish with a top layer of potatoes, seasoning between each layer. Pour over the stock and cover with a lid.

Cook in a pre-heated oven 190c/170fan/gas 5 for an hour, remove the lid for the last 15 minutes so that the potatoes can brown.

The Northumberland dish is called Pan Haggerty which is potatoes, onions and cheese baked

in the oven – my sort of food.

Pan Haggerty

450g large potatoes, peeled and thinly sliced

125g butter

250g onion, peeled and thinly sliced

115g mature Cheddar cheese, grated

salt and black pepper

Melt 40g of butter in a frying pan and cook the onions over a medium heat. Set aside.

Melt half the remaining butter, remove the pan from the heat and arrange a layer of potatoes, onions and then cheese. Season and repeat, finishing with potatoes.

Fry on a medium heat for a 2/3 minutes. Dot knobs of the remaining butter over the surface and place in the oven for 30 minutes (pre-heated oven 190c/170fan/gas5). Raise the temp to 220c/200fan/gas7 and return the pan for a further 15 minutes.

Can serve straight from pan (on a suitable board) or slide on a board and cut into wedges.

I might venture to suggest that if you like the “parrots” idea mentioned in the previous post that you could include another layer in the Pan Haggerty – give it a go!

Mishmash or Hash – II

From Ireland to Scotland – here's two more for you and here's a name to conjure with :

“Rumbledethumps”

This is the Scottish equivalent of bubble and squeak except that it uses leftover mashed potato and swede (turnip in Scotland, just to confuse you). It's served on its own or with a casserole or stew.

Rumbledethumps

600g mashed potato

400g mashed swede or turnip

75g unsalted butter

250g cabbage, finely sliced

25g grated Cheddar cheese

Pre-heat oven 180c/160fan/gas 4

Place the mashed potato and the swede in a large mixing bowl. Set aside. Melt 50g of the butter in your frying pan and add the cabbage and cook on a medium heat until softened but not browned. Add the cabbage to the potato/swede mixture, add the remaining butter and mix together. Season.

Place the mixture back into your frying pan, sprinkle with cheese and bake for 30 minutes until golden brown.

If you are a lover of root vegetables like swede or turnip then there's a second Scottish dish that you'll like – from Orkney, called Clapshot (aka neeps and tatties). Traditionally it's served on Burns Night with haggis.

Clapshot

500g floury potatoes, peeled and cubed, cooked until soft

500g turnip or swede peeled and cubed, cooked until soft

50g butter

1 small onion, chopped

2 tbsp chopped fresh chives

salt and pepper

Mash your leftover potatoes, swede or turnip, using 25g of the butter. Heat the remaining butter in your frying pan and add the onion – cook until soft. Add your mashed potatoes and swede/turnip along with the fresh chopped chives and seasoning. This dish can obviously be made ahead. To serve - you can continue to cook on the hob, turning to get an even crispy finish or alternatively pop into a pre-heated oven for 30 minutes, turning after 15 minutes.

There's no doubt that all these dishes are variations on a theme. In our house I cook parsnip and carrot together – commonly referred to as “parrots”. Mashed with a knob of butter and salt and pepper they qualify as an addition to the “fly by the seat of your pants”, “chuck it all in” method!

Mishmash or Hash

We have so many different “leftover” potato dishes from all over the UK – I suppose the most common in England is bubble and squeak – there are many more variations with some brilliant names too, so I thought I'd introduce you to a few.

The beauty of the following leftover dishes is that armed with your frying pan suitable for use in the oven - they are one pan suppers.

Adults and kids alike aren't keen on the green stuff like sprouts and cabbage and these days I'd bet that there are many out there who've never eaten swede or turnip! The beauty of swede, in particular, is that it's texture lends itself to mashing.

To kick off, if you'll pardon the rugby analogy, here are a couple of fine Irish examples and both recipes given are from scratch, just in case that's your preference :

Colcannon

Savoy cabbage, finely shredded – half a cabbage

approximately 350g in weight

30g butter

Bunch of spring onions finely chopped

1.5kg Maris piper potatoes,

Salt and black pepper

Cook the potatoes in salted water until tender, drain, peel and mash. You could use a ricer for guaranteed lump free.

Put the cabbage in a pan with the butter and cook over a low heat for 2-3 minutes until tender, stirring frequently.

Add the spring onions and cook for another minute or two.

Mix with the mashed potato and season well.

If you've cooked your potatoes ahead or are using leftovers, pop the completed dish into a pre-heated oven (200c/180 fan/Gas 6) for 20 minutes. You could use oven-proof ramekins and serve straight to the table.

Pea and Spring Onion Champ

1.5kg Potatoes, scrubbed

100g butter

500ml/18 fl oz milk (or if a richer consistency

75% milk to 25% double cream)

450g frozen peas

75g spring onions, chopped

4 tbsp chopped parsley

salt and black pepper

Cook the potatoes in salted water until tender, drain, peel and mash. You could use a ricer for absolute “lump free”. Add half the butter – 50g, after mashing or ricing.

Place the milk/cream in a pan with the peas and onions and boil, gently, for 4/5 minutes. Add the parsley, take off the heat.

Add the potatoes, keep some of the milk back – you may not need it all.

Season to taste and beat until creamy and smooth – add more milk if required.

Serve piping hot with a knob of butter melting in the centre.

N.B. If you wish you could add grated mature cheddar cheese.

Personally I'd never cook a dish like these from scratch – I have a “always cook more vegetables than I'll use” policy – it makes sense to have the wherewithal to create a quick “froven” (meaning frying pan to oven) supper. You can be healthy or not, depending on your mood – and the weather! As a vegetarian these recipes suit me well, but they are practical in that for those who like their meat you can serve with sausages, bacon, corned beef or gammon. You can be fancy if you want to and serve in rings and top with a poached egg, you can be as rustic or not as you wish but the result is the same, bags of flavour and ticks all the boxes.

A Reminiscence

Russian Fish Pie

and

Coulibiac

My passion for food and cooking came from school – long ago in the late 1960ies. It's not until many years later that I realise what an impact that education had. Times have changed – in those days cookery class was called “Housecraft” and “Domestic Science” - then it became “Home Economics”, evolving into "Food Technology" - what next?!

On the funny side, I can remember one of the first results I took home – biscuits – and I use the term loosely. They would have been better used as a crazy paving!

Fortunately for me my then teacher, Mrs. Mann, persevered and I did improve. I still make a dish she taught me, back in the day, although it will be no surprise that I've adapted it over the years.

Russian Fish Pie is not your everyday dish, it's a treat. Recent research shows me that it is very similar to Coulibiac – also Russian in origin. The original pie consisted of cod in a stiff parsley sauce placed in the centre of a puff pastry square, glued with egg wash and brought together to form four triangles all in one. My preference is to use a mornay sauce and to use a variety of fish.

Here's my version :

Russian Fish Pie

Serves 4

1 x 500g packet of puff pastry

  Pre-heat oven 160fan/180c/Gas 4

Approximately 500g of mixed fish –

smoked cod loin, salmon, and prawns.

¾ pint/450 ml milk

¼ pint/150 ml cream (you don't have to use

cream, increase to 1pint of milk if preferred)

salt, 8 black pepper corns

bay leaf

50g unsalted butter

50g plain flour

1 tsp Dijon or wholegrain mustard

150g (75g each) Red Leicester and Mature Cheddar cheese, grated

Roll out your pastry into a large square (approximately 24cm x 24cm) and place on a non stick (or greased and lined) baking sheet.

Poach your fish in the milk and cream, season with salt, black peppercorns and bay leaf on a medium heat for 5/10 minutes, depending on the thickness of the fillets. Remove the fish, flake, allow to cool and set aside in a large bowl. Strain the liquor.

Melt the butter and add the flour to form the roux and cook for 2/3 minutes then gradually add the poaching liquor and cook the sauce on a low heat for about 10 minutes until the sauce thickens (it should coat the back of your spatula) add grated cheeses and mustard. The sauce should be stiff. Set aside to cool.

Tip half the sauce over the flaked fish, add the prawns and fold gently so that all your fish is coated. Reserve the remaining half of the sauce to pour over the pie.

Using a slotted spoon place the mixture in the centre of the pastry. Egg wash the edges and pinch together to form 4 triangles in a square. Egg wash the completed pie and bake in the oven for 40 minutes – check after 30 minutes. Cut into 4 individual triangles and serve.

To help you, here's a photograph or three:

Russian or not it's really moreish and the portions are generous so think carefully about what you would serve with it – a spot of fusion as an idea – a winter coleslaw I think would go very well – the rich pastry and filling with a crispy, crunchy fresh slaw – you could even kid yourself that it's healthy – ish!

In reality it's about as far from Russia as you'll ever get. The recipe probably came from Coulibiac – a Russian dish consisting of salmon, rice, mushrooms, onions and dill encased in pastry. It's thought that Auguste Escoffier brought it from Russia to France and included it in “The Complete Guide to the Art of Modern Cookery”.

Notes :

I always make more mornay sauce than required for the fish – it's an indulgence to have extra to pour over the pie.

An optional extra is to add chopped hard boiled eggs – it wasn't part of the original recipe from school but seems to be included present day. It's whatever floats your boat.

If you are using cooked, peeled prawns don't add them until you are mixing your sauce with your cooled cooked fish.

Whilst we're on the subject …

...of fish – inspired by the cookery class I took at Charleston Cooks! - after returning home I wanted to try and replicate the Lowcountry blackened seasoning.

Here are the results of my endeavours :

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 Lowcountry 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 110-150g cod per person and cut into portions – it depends on the size of the appetites.

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 with baby new potatoes.

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.

If you like gutsy flavours then this is the seasoning for you!

Speed Sweet

I give you TATT – or toffee apple tart tatin. This is the fastest tart tatin you'll ever make. I made the toffee apple base ahead and put it in the freezer. Along with the puff pastry sheet which likewise came from the freezer you can pull both of them out whenever the fancy takes.

Toffee Apple Tart Tatin

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

6-8 large Cox's apples, peeled, cored and sliced

115g unsalted butter

125g soft dark brown sugar

1 orange, zest and juice

One ready to use puff pastry sheet.

6 individual circular tins measuring 10cms in diameter.

Place the apples, butter, soft dark brown sugar, orange zest and juice into a large frying pan and cook for 10 minutes until tender.

If you want to plan ahead you can prep ahead and freeze then assemble when you wish.

Roll out your puff pastry sheet and cut into six circles, using a ring that is at least the same diameter as the tin – it can be slightly larger. Spoon the toffee apple mixture into your tins and then add a puff pastry circle, tucking it into the tin.

Bake for 25 minutes.

When you are ready to serve – I would suggest you use a dessert bowl – place it over the tin and flip it – ensuring you do so away from yourself. Serve with clotted cream.

Here's my tip – which I think is actually mentioned on the instructions with the puff pastry sheet – to stop the sheet cracking when you unroll it let it “rest” at room temperature before use.

Moving on, and to help you with this recipe, here's a photograph of the individual tin I used along with the completed dish.

The Verdict …

I plucked up the courage and asked my guests to comment on the food – no obligation of course – here's what they had to say :

Retro Rooms

“Easy, quick and sooo delicious – would make a great starter for Saturday night in front of the television.

Such a simple supper dish but so tasty, easy to prepare – superb!

Absolutely delicious.

10/10.

Perfect light starter for a dinner party, loved the parsley on top”.

Smoked Fish Pie

“Light but tasty, sauce not thick but coated. Pastry nice and short. Looked easy to make, must give it a go. Filling delicious.

Perfect for meals in advance and didn't need to rest the pastry.

Pastry brilliant – 10/10.

Simple as pie! Pastry is light – fish and vegetables blend into a delicious medley.

A meal on its own, nothing else needed. Great pastry and tasty filling, wonderful!”

TATT

(Toffee apple tart tatin)

“Wow, what a dessert.

The best ever.

Simplicity and delicious too!

What can I say? We are never disappointed – 10/10.

Very easy dish and can prepare in advance – a dinner party special.

Simple yet impressive – melt in the mouth, would be equally great with the home-made ice cream”.

I've posted these comments so that you'll get honest feedback and know that the recipes are real, they work and to encourage you to give them a shot. I hope you do and they're a hit.

We had a blast, so much fun – thank you Ladies for your critiques.

Next up … techniques for your Smoked Fish Pie

You wouldn't describe the basics of a pie filling as technically difficult so lets get these out of the way.

The filling

*4 parsnips – peeled and cut into cubes of a

similar size and roasted

*6 shallots, peeled and into quarters and roasted

glug of rapeseed oil

salt and black pepper

petit pois – approx 6oz defrosted

*600g smoked haddock or cod – you could

use 300g smoked fish and 300g salmon, baked in

foil, cooled and broken gently into large chunks

*500g Charlotte potatoes, cooked, peel and cubed

-x-

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

Place your parsnips and shallots in an oven-proof dish (or in my case a foil version), season and add a glug of rapeseed oil. Roast for 30 minutes – turn after 15. Bake the fish for 15 minutes. Test your vegetables after 30 minutes – they should be firm. Set both your vegetables (covered) and your fish aside to cool.

All the ingredients marked * above can be made ahead.

The Sauce Supreme that completes your filling comes next and is a different kettle of fish (sorry!) and requires your full attention.

You'll need:

300ml cold fish stock

15g unsalted butter

15g plain flour

½ tsp Dijon mustard

200ml double cream

salt and black pepper

Melt the butter, take the pan off the heat, add the flour and whisk. Return to the heat and cook out the flour for 2/3 mins, stirring continuously – do not walk away.

Then tip your cold stock straight into the roux and whisk until smooth, then cook on a low heat for 15 minutes. Season with salt and black pepper.

Add the mustard and cream and simmer for 5 minutes.

Perfecting certain techniques and making use of stock you've created yourself (although not compulsory – you can buy it ready-made) to produce this delicious sauce, is very satisfying and definitely worth the effort – be patient! If you generate your own stock and freeze it – don't forget to label!

Mix your vegetables, fish, and sauce supreme together in a large mixing bowl and then place in your pie dish ready for its lid.

You might think that this is an unusual mixture of ingredients, so to explain myself - parsnips, peas and shallots are sweet, the smoked fish is salty and the potato gives a balance, a neutral flavour if you like. A word to the wise - other than the seasoning mentioned don't add any more salt. You've enough in the fish and in the stock. Taste your filling when it's ready and adjust if you need to.

Finally in this recipe, the technique of making ordinary pastry is easy for some, not so for others. Gluten free pastry appears to be more of a challenge, hence the demonstration and the recipe used is the one below :

Phil Vickery's gluten free

shortcrust pastry

225g Mix A (see at end of post)

pinch of gluten free baking powder

½ tsp xanthan gum

2 pinches salt

110g stork margarine

1 medium egg, beaten

cold water

Method :

Place flour, salt and margarine in a bowl and mix well.

Rub into fine breadcrumbs (you can use a food processor).

Add egg and a drop of water, mix well. The texture should be nice and soft – add a drop more water if required.

Roll out and use straight away.

Xanthan gum gives your pastry a stickiness – a substitute for gluten, it will tighten.

Here are my tips :

Be precise with your measurements – it's a science!

Texturally it reminds me of making dessert pastry – it's fragile so take it easy – be gentle.

Roll out your pastry onto baking parchment into your required shape and size then flip the parchment over onto your pie filling. The recipe given is perfect for a pie lid measuring 24x24 cms. If the pastry breaks don't panic – use the pieces to patch any gaps in the edges.

Pre-heat your oven 180fan/200c/Gas6.

Pop the lid onto your pie filling and bake for 30 minutes – check after 25 minutes – ovens vary. You should get a light tasty pastry with a good colour.

Serve!

I intended to photograph the pie – sadly it was demolished before I got the chance.

For Phil Vickery's Mix A

Mix A

350g fine white rice flour

100g potato flour

50g tapioca starch or flour

Mix thoroughly (can do in a food processor)

Store in an airtight container.

A Sneaky Peek at Class!

To “paint a picture” for you, here's a couple of photographs of the Dem Room, ready to rock and roll!

On arrival my guests are welcomed with a glass of whatever takes their fancy together with a recipe pack for the evening and we begin.

We have three “courses”, although I should explain this is a demonstration and a tasting, not a three course dinner! Tonight's class includes three elements, retro, technique and speed and is designed to offer recipes that are quick and useful.

First up is the appetiser, a little morsel to whet the appetite – this is definitely a trip down memory lane, back to the 70ies :

Retro Rooms

Serves 6

750g chestnut mushrooms cut into quarters

2 tbsp flat leaf parsley – finely chopped

2 tbsp lemon juice

Glug of dry sherry

6 tbsp rapeseed oil

100g unsalted butter – at room temperature

4 garlic cloves – or equivalent paste

salt and black pepper

Mix the butter with the garlic. Heat the oil in a large frying pan, add the mushrooms and season with salt and black pepper. Add the lemon juice and a glug of dry sherry. Add the butter and garlic mixture and cook for 5/7 minutes, fold in the chopped parsley.

Serve in ramekins with warm crusty bread to mop up the garlicky yumminess.

As an alternative you could add croutons to your mushrooms and not bother with the crusty bread.

You can always tell how well received your dish is – it's silent!

Fin!

That's the end of the grid for Autumn – may be (and I hope) its given you a fresh outlook on how you shop, cook and eat and consequently you might have found bits and pieces that will make life easier.

Coming up next I thought you might be interested in having a sneaky peek into a cookery class - of course there will be the recipes too.

My class format is simple – an informal atmosphere where guests sit back, relax with a glass of wine and watch me cook – they then get to taste.

Before I go, a postscript …. from a grumpy old woman.

In future I need to leave a large note next to the alarm clock – a month later and I'd forgotten that we had to get up at 4.30 am the morning we left and so was not a happy bunny when it went off at that same time this morning! You can laugh!

See you soon.

Saturday Supper with Strictly!

This is the quickest chilli you'll ever make. Originally I came across it in Nigella's book “Nigella Express”.

As usual I tweaked it,

150g chorizo sausage, cut in half and

cut into small half moons (diced chorizo is available

and it's quicker)

1 large onion, finely chopped

2 garlic cloves, finely chopped or

equivalent of roasted garlic paste

500g minced steak

½ tsp each of ground cumin, coriander and cinnamon

1 tbsp tomato paste

1 500g carton/jar of passata

60ml sweet chilli sauce

1 can of red kidney beans - 390g

or a can of spiced mixed beans if you prefer

¼ tsp chilli powder (optional)

salt and black pepper to taste

Before we go any further can I remind you of a recommendation I made in “Kitchen investments and Wednesday supper” :

“Many moons ago I invested in a frying pan (available with or without lid) that is suitable for use from hob to oven. It did not cost a fortune and has been worth its weight in gold. There are loads to choose from but, as a rough guide, approximately 30cms diameter costs £30ish. I've had mine for a few years now and the best recommendation I can give is that when it finally wears out I'd replace it immediately.”

If you made the investment and bought a family size pan, this is where it comes into its own. Before you begin your day's chores and errands, spend a few minutes with your frying pan and cook the supper.

Fry the chorizo on a medium heat so that it crisps and set aside. Add the onion and garlic until softened and then the cumin, coriander and cinnamon for 2 minutes to enable the spices to release their flavour. (Add the optional chilli too if desired). Add the minced steak and cook, breaking up the mince so that it is able to brown thoroughly.

Add the sweet chilli sauce and the passata and let it simmer for 10 minutes. Turn it off and cover with a lid and carry on with your day.

Fast forward to the evening. You have a choice - pre-heat your oven 180 fan/200c/Gas 6 and pop the chilli into the oven for 20 minutes so that you can get changed and pour yourself a glass of wine - or re-heat on the hob. WARNING – if you use the oven option take great care when removing the pan – I would suggest the chilli is served from a warmed bowl so that it avoids any chance of an accident.

Just before you're ready to serve sprinkle in 50g of dark chocolate – 50% cocoa solids works well - to enrich your chilli and then add the red kidney beans and warm through.

It's serve yourself night – a stack of bowls, with soft wraps together with guacamole and sour cream dips – or with rice (and you don't have to cook it – use frozen rice that can be microwaved) with potato wedges – with jacket potatoes – it's Saturday night – give yourself a break!

GOM Chapter 26 – The Finale

We are now in Indian Land, Charlotte and enjoying the wonderful hospitality of my friend's Daughter and Son-in-law.

We're all off today for a spectacular end to our stay, with a visit to a favourite restaurant “Cuzcatlan” specialising in Salvadorian and Mexican cuisine. We have our own Spanish speaker and so it was impressive to listen to our order – Quesadillas and salads, fried beans and cheese stuffed pancakes. There were two big hits - sopa de pollo, which, as you might have guessed is chicken soup. This is not any old chicken soup, it's a meal in itself, tender pieces of chicken breast in a spicy broth with black beans and corn. Soft tortillas to dunk and tortilla strips fried so that they are crispy sprinkled on top of the sopa – TDF! Who would have thought to include king prawns wrapped in bacon as part of a mixed grill – a magical combination of sweet prawns and salty bacon – surf and turf after all.

Generously I was given a menu as a souvenir – here it is!

A memorable end to a memorable day and a memorable stay!

Off to the airport and home. It has been an absolute blast. Hope to be back again soon.

Thanks for having us. xxx

Mid-week mosey – the sequel!

I went back to see Chris at Neneview Dairy this week and took 8 friends along with me.

We were greeted by Geoff, aka “the goat man” who took us on a tour of the farm and of course the goats. Goats are the most happy and friendly animals – all of them have names to suit their personalities. My personal favourite - “Asbo” - I do love a little bit of attitude! A great way to start the day, a cuddle with a goat.

Chris, aka “the cheese lady” then took us on a tour of the cheese making process. We saw everything from the milking facilities to the cheese store.

We were then treated to a tasting session – cheese and biscuits of course, and a welcome cuppa. Everyone had the best time and came away having purchased their personal choice from the tasting. This time for me it was “Cobblers Choice” a mature Cheddar type and “Rapstick” a Double Gloucester with chives.

I'm sorry to mention Christmas but, there's a method in my madness. Chris and Geoff produce a cheese for the season, “Cranberry Currier” - a Wenslydale style cheese with cranberries. They have also created a range of gift packs to suit everyone and I've already got some great ideas for gifts.

If you'd like to visit Chris and Geoff you'll be made very welcome but call ahead first on 01933 355169 or check out the website, www.neneviewdairy.co.uk or email: NeneviewDairy@outlook.com.

Finally, I thought you'd like a picture or two of my new friends.

Thank you Chris and Geoff for your hospitality.

Faff Free Friday

It's the end of the working week and the last thing you need to be doing is faffing around in the kitchen, so, invite Alfredo to supper!

Alfredo is the best sauce if, like me, you prefer a cream sauce with your pasta. Traditionally Alfredo sauce is served with fettuccine or if you fancy a treat you could add some peeled cooked prawns (or other seafood of your choice - defrosted from frozen). As a rough guide 50/75g of prawns per person is more than generous with the pasta – it really is a matter of size of appetites – although I have to say it makes a pretty good lunch the following day if there are any leftovers.

Alfredo Sauce

1 tbsp unsalted butter

200ml double cream

50g freshly grated Parmesan, plus more for sprinkling

Salt and freshly ground black pepper

Gently heat the butter and the cream together, stirring, until the butter has melted, then stir in the Parmesan.

Slowly bring to a gentle boil, turn down the heat and simmer, stir continuously for a minute or so until you have a smooth, creamy sauce. Taste and adjust salt seasoning if required – you shouldn't need it since there's salt in the Parmesan. Add black pepper to taste.

This sauce can be made ahead.

The above recipe would be sufficient for two servings – enough to coat 225g uncooked pasta – it doesn't have to be fettuccine.

You can mess with the sauce if you wish by adding eggs or cornflour to thicken, or even sour cream. I'm of the view “if it ain't broke don't fix it” although I might be tempted to add a tsp of garlic paste. It's very satisfying mopping up any leftover sauce with bread of your choice.

A perfect faff free supper!

Mildreds

The latest addition to my bookshelves is “Mildreds”

“Mildreds” is a vegetarian restaurant in Soho – 45 Lexington Street, London W1F 9AN – www.mildreds.co.uk. I can't comment on the food as I've not sampled it yet but rest assured it's on my list!

If you don't possess a vegetarian cookery book then this is a candidate. On the face of it it's full and great ideas and recipes – what I also liked is that it gives you guidance on Gluten Free and Vegan options too.

The first recipe I tried was Garlic Rotis :

20g unsalted butter

3 garlic cloves, finely chopped (or paste)

½ tsp dried chilli flakes (or a pinch of powder)

200g self raising flour (plus extra for dusting)

50g wholemeal self raising flour

80-100ml water

vegetable oil

Warm the butter in a small saucepan over a low heat, add the garlic and chilli and cook, stirring, for a minute until the garlic begins to release its flavour but not coloured. Tip into a mixing bowl with the flours and gradually add the water, using a wooden spoon, until you have a moist (not sticky) dough. Knead the dough for a few minutes until smooth and then cover with a clean damp cloth and leave to rise for 30 minutes until nearly doubled in size.

Divide into 8 pieces and form into balls. Dust with a little flour and then roll into thin circles of about 5mm (¼ inch) thick. Use a heavy based frying pan - add a drop of vegetable oil to grease. Cook the rotis on a medium heat – one at a time for 2-3 minutes each side until puffed up and brown. Serve immediately or cover with a clean tea towel and reheat in a low oven when needed.

I made them ahead and then reheated before serving and my only addition was to finish them off with a brush of melted butter and a sprinkle of garlic salt.

I have a feeling that we'll be sampling more from “Mildreds”!