A catch up with the “back burner” bits and pieces

To recap, before the Christmas in June and New Year in July ideas I'd given you a trio of treats – Sweet white miso ice cream, Miso Caramel Sauce and Banana Cake.

I left it that I was sending out the trio of treats to my taste testers - off went my goodie bags and I waited with baited breath! My testers love ice cream so it was hopefully going to receive a good review.

My friend Morag invented the Lip Smackingly Good category and I'm delighted to say the trio achieved that rating! Morag had never tasted sweet white miso delights which is all the more reason for me to ask her to give her opinion. “... a sweet hit followed by a salt hit – delicious - the combination of warmed cake and the miso caramel sauce with cold sweet white miso ice cream was so good, a huge tick”.

Thank you Morag!

On the strength of Morag's rating I've included the miso caramel sauce and the ice cream in a menu for an upcoming birthday gift, serving them with fresh seasonal raspberries and a side option of rocky road, just for the fun of it – I'll report back.

Next up, I've mentioned more than once our dear friend Sally who has been poorly, having suffered a stroke, I'm happy to report she is now at home recovering and doing very well. We've both been dropping off food treats to cheer her up each week. We all know that home cooked favourites are what we crave when we're not feeling 100% and it's wonderful to be tempted with goodies, especially when you're adding a huge dollop of love!

Morag, Sally and another friend Anita are regular visitors to the MiamMiam Cookery School and so we all know our respective likes and dislikes.

Here's one of Sally's favourites ...

New Year in July – shop-bought bread ideas …

Stating the obvious, there are a wide variety of naan breads available. For those of us who like a lighter alternative, flatbreads like the roti or chapati are a great choice, warmed, you can also use them as a scoop or a wrap. Check out Piadina – shop-bought small flatbreads, they are ideal to hold in one hand, fill, fold and enjoy for a fast fix. They are perfect for smaller appetites and for those with little fingers too!

You don't have to stick to Indian style breads, for example, Aldi sell a black olive ciabatta which is fab – 300g for 89p so doesn't break the bank, in fact an absolute bargain.

My other thoughts :

Sourdough

Focaccia with Rosemary

Baguette

You could even make some garlic butter and

make a retro garlic baguette

Mix and match!

I think that just about covers it for your New Year in July bash – three mains with roast potatoes, sides, rice and breads – all that remains is for me to wish you Happy New Year in July!

Now it's time to catch up on all those bits and pieces that have been on the back burner – remember the “sweet treats trio” I was sending out to my taste testers? Verdict up next …

New Year in July – more bread ideas

The second of my “make your own” bread ideas is pide. I mentioned it this time last year, as part of the “Back catalogue” series. A quick reminder - “Pide” (pronounced pee-day) is a Turkish bread that uses semolina – a perfect addition to the “dive-in” type of New Year bash we're planning here.

Don't be scared – this is not difficult. All you have to plan is when you're going to be around the house in a morning or an afternoon, to be able to complete the stages, none of which are long winded, it's perfect to slot in around the chores you know you've got to tackle anyway so why not get home-made bread as a bonus!

Here goes :

You can choose whether you use the salt, oil and sesame seeds as a topping or roll in semolina and sprinkle with Nigella seeds before baking.

Pide

one sachet of easy-blend yeast – 7g

pinch of salt

700g plain white flour

plus extra

1 egg, beaten

100ml olive oil

400ml lukewarm water

2 tbsp semolina

30g sesame seeds and coarse sea salt

or

extra semolina and Nigella seeds to sprinkle

Put the flour into a large bowl and make a well in the centre. Pour in the yeast and the olive oil reserving a little to brush over the bread prior to proving, add the water.

Mix until the dough forms into a firm ball, leaving the sides of the bowl. Cover with a clean damp cloth and leave to rise in a warm place until doubled in size. 1 – 1½ hours.

Lightly flour two baking sheets.

Knock down the dough - divide into two, shape each into a round ball and then roll each in 1 tbsp of semolina . Roll out and shape into two ovals and place on the baking sheets. Brush with beaten egg, sprinkle with sea salt, the reserved oil and sesame seeds. Alternatively you can sprinkle with additional semolina and Nigella seeds. Leave to prove for 30 minutes in a warm place.

Pre-heat your oven 210c/190fan/Gas 7.

Make dimples all over the surface of the bread – use your index finger vertically into the bread and you'll achieve the same size.

Bake in a hot oven for 15-20 minutes until golden brown and when the base is tapped the bread sounds hollow.

From the recipe given you'll get two pide – 30x20cms or 12x8” in old money.

You don't have to be an accomplished bread maker – it's easy. There are variations on the theme of pide in Asia, the Middle East and Eastern Europe. In Turkey there are pide street food shops called “pideci”.

If you'd like to see what it looks like, check out the bread label on the blog. If you fancy having a go you can make the pide ahead and then freeze it. Defrosted and warmed it's excellent.

Now for the shop-bought bread ideas …

New Year in July – the bread ideas

Where to begin!

You can make your own or buy if you haven't got the time – there are so many quality breads now that it's difficult to choose.

Here are a couple of “make your own” ideas – roti flatbreads are always a hit. You may also know roti as chapati – it's a favourite with me because it's unleavened unlike, for example, naan which contains yeast. I'd much rather eat a curry or chilli with bread than rice which is probably why my mention of it was at the end of my ideas list!

Back to the roti - the recipe I always use comes from Mildred's cookery book, ever so slightly tweaked at the end.

Here's their recipe :

Garlic Roti

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.

Then there's pide ...

The “sides” ideas continued …

… speaking of raita. You can of course buy it ready-made in a pot or jar. Personally I've never seen the point – it's expensive and not that appetising. Here's my fast, faff free version which, hand on heart, is fab!

Raita

Take half a large pot of plain yogurt - 250g. Add one teaspoon of ready-made mint sauce and stir well. Add salt and black pepper. If you'd like to add finely diced cucumber feel free but add it as you serve so it remains crisp.

Another culinary marriage made in heaven – the easy way.

Conversely a good quality shop bought mango chutney is a side I would recommend investing in. There are quality versions and my favourite is Sharwood's Green Label. You can of course make your own but I've found that I can't do better.

The Posh Chilli needs a generous blob of sour cream together with rustic bread or even soft wraps if you prefer - “bread” ideas are on their way.

I haven't forgotten the rice, if that's your bag. You may be surprised when I suggest cheating and buy frozen. It takes minutes in the microwave and is excellent – the choice is endless – egg fried rice, pilau, with cauliflower and a variety of steam bags to name just a few. The other plus with buying frozen is that you can always cook more if you need it, very quickly – I think you've worked hard enough. I don't cook rice often and so one less grotty saucepan to wash up gets my vote. Of course you may have a fancy rice cooker!

Now for the bread …

More “sides” ideas ...

Are you a fan of the selection of relishes served with your poppadoms in your favourite Indian Restaurant? Many moons ago I was given a recipe for the onion relish. It has to be said that it's quite punchy and obviously you have to like onion – if you do it definitely hits the spot!

Here it is :

Onion Relish

2 medium onions, finely chopped -

weight 150g per onion approximately

salt and black pepper

2 tbsp fresh orange juice

1 tbsp lemon juice

1 tbsp tomato paste

pinch of chill powder

Place the onions in a large mixing bowl. Add the remaining ingredients and mix well.

Place the relish in sealed airtight containers and store in a cool place.

The secret to this relish is that you should not serve it for at least a day, preferably two, after making it. It's important that the orange and lemon juice and the tomato paste are allowed to “mature” - leaving it to infuse takes away any harshness from the onion and the tomato paste.

The combination of the Bombay Aloo and the Onion Relish balances so well with sweet mango chutney and refreshing raita … speaking of raita

P.s. Not connected at all to the New Year in July bash, if you are a lover of all things spicy then this onion relish is excellent with cold meats or, best of all, with a strong mature cheddar cheese.

New Year in July – the “sides” ideas to go with the mains

The sides for the Lamb Stew and the MWM fit both dishes – having said that all the sides that follow will be delicious for the Posh Chilli too.

Up first is a side dish that you could (and I do) eat as a stand-alone veggie meal adding a selection of other stuff – cauliflower and chick peas to name but two!

Bombay Aloo – aka Bombay Potatoes

500g of cooked potatoes – I use Charlottes – whatever you use it should be a waxy potato that holds its shape, so any new potato will be just the job.

1 medium onion, finely diced

1 tbsp rapeseed oil

250g passata

1 tbsp tomato paste

1 tsp caster sugar

1 tsp ginger paste or 1” fresh, grated.

2 cloves of roasted garlic or 2 cloves of fresh, crushed

1 tsp each of ground cumin, coriander, garam masala and curry powder. Use a curry powder that best suits your palate and how much heat you like – mild, medium or hot

1 tsp salt or to taste

Use a medium size saucepan (21cms/8”).

Your potatoes should be cut to approximately 6-12 cms/¼” to ½” pieces.

Fry the onions in the oil until soft – 3-4 minutes. Add the ginger, garlic, spices and salt. Fry so that the spices are released. Add the potatoes and the tomato paste, fry gently so that the potatoes absorb the flavours and the paste cooks too – 3-4 minutes.

Add the passata and sugar and cook on a gentle heat for 10 minutes. Taste the Bombay Aloo, adjust salt and sugar to personal taste. Cool, box and fridge. The longer you leave this dish the better it will be. It freezes well.

As a guide this recipe will give you 690g of scrumptious Bombay Aloo.

More sides ideas up next …

New Year in July - MWM curry - there's more …

… and a few hints and tips.

If you want to serve the curry on the day you slow cook it then make it as early in the day as possible – the longer those aromats get to do their thing the better it'll be - set it aside in a cool place, in the slow cooker (covered of course) and then re-heat gently when required. If you want to spread your workload you could of course make it the day before and fridge it.

Alternatively if you cook this curry ahead in readiness for your bash or just for a Saturday night treat you can “box” it into portions to suit and freeze it – you shouldn't have to cook on a Saturday!

How to make the most of your time and effort. I've made this curry with half the amount of chicken fillet but with the quantity of sauce as the recipe states. I separated half the sauce and froze it to use at a later time. Thank you freezer – again.

You don't have to use chicken – as I've already mentioned use Quorn pieces for a veggie alternative or you could use fish or prawns.

You could just make the curry sauce on its own and freeze it – again, preferably in amounts that will suit you. Don't forget the curry flavours will continue to develop whilst frozen – it's a win win!

I just love being able to produce food, unflustered at any time, but especially in this case, for your New Year in July celebration.

In conclusion three “cook ahead and freeze” dishes for a New Year in July get together – all you have to do is take them out of the freezer – oh and decide on your choice of sides and they are coming up!

New Year in July – Dish 3

Here's my final contribution for your New Year in July bash - a creamy chicken curry :

I first came across a version of this recipe years ago by Madhur Jaffrey, here's mine :

Dish 3 - Malai wali murghi

(aka MWM)

1.35kg/3lb chicken fillet, diced

*1½ tsp salt

*2 tsps cumin

*2 tsps coriander

*½ tsp turmeric

*½ tsp cayenne pepper

ground black pepper

6/7 garlic cloves or equivalent paste

2.5cm piece of fresh ginger, peeled

and chopped finely or equivalent paste

300ml water

6 tbsp vegetable oil

110g onion, chopped finely

175g passata

1 tsp garam masala

200ml double cream (heavy USA)

If you are using raw garlic and ginger then blitz them in a blender, add a drop or two of the water and blend until smooth. Alternatively mix both the garlic and ginger pastes together.

Mix the spices marked * above.

Using a large frying pan add the vegetable oil and heat. Seal the diced chicken on both sides and set aside in the slow cooker.

Fry the onion for 2/3 minutes and add black pepper. Add the garlic and ginger paste then the spices and fry for 2/3 minutes. Mix the passata with the remaining water and add to the mixture, bring to the boil and transfer to the slow cooker – cook for 2/3 hours.

15 minutes before the end of cooking time add the garam masala and the double cream to complete the dish.

If you prefer a vegetarian or vegan version you can use Quorn pieces. If you use Quorn pieces they take 12 minutes to cook from frozen. Cook the sauce on the hob for 30 minutes, adding the Quorn after 18 minutes, with the garam masala and cream at the same time, simmer for the remaining 12 minutes.

You'll not be disappointed – there's more …

New Year in July – Dish 2 – method and extras

 

Dish 2 – Posh Chilli

method

Seal the diced steak in batches in a large frying pan using a drop of rapeseed oil then set aside in your slow cooker.

Gently fry your onion and garlic, using another drop of rapeseed oil if necessary. Add the spices and cook together so that the spices are able to release their deliciousness!

Add the passata and the chilli sauce and bring to the boil. Add to the sealed diced steak and then slow cook for 4 hours. Turn off, leave to cool and then freeze.

Defrost thoroughly in your fridge. Re-heat gently on the stove adding your kidney beans, sweet baby peppers and/or chorizo.

the extras

Use a large frying pan and fry the chorizo gently so that it releases its oil. Set the chorizo aside, leaving the oil in the pan.

Sauté the sliced, sweet baby peppers in the chorizo oil.

If you enjoy a spicy hit you can use mixed beans in a chilli sauce instead of ordinary red kidney beans.

Serve with rice if you like but I think it's fab in a bowl with a blob of sour cream served with some rustic bread of your choice on the side or with wraps with bowls of relish of your choice – mango would work well.

Again, freezing serves dishes like chilli very well – the freezing process allows the spices to develop.

I've made this Posh Chilli recipe as part of a New Year supper party for my friends and family and it went down a storm – I'd like to bet it will become part of your lip smackingly good list!

My final contribution ...

New Year in July – Dish 2

This is, after all a celebration and calls for top notch food.

You might not think of chilli as “top notch” - what makes this chilli special, nay posh, is it uses diced steak and slow cooks it. The only remaining task is to add the red kidney beans and any garnishes. A word of warning – just in case you've forgotten – do not slow cook the kidney beans.

Dish 2 - Posh Chilli

Serves 4

500g diced steak

A glug of rapeseed oil

1 medium onion, finely chopped

2 cloves of roasted garlic paste or 2 cloves crushed

tsp = teaspoon

half tsp ground cumin

half tsp ground coriander

half tsp ground cinnamon

quarter to half tsp chilli powder (to taste, depends how much of a kick you like – I used a quarter tsp)

500g jar of passata

60ml sweet chilli sauce

390g can of red kidney beans, rinsed

optional extras :

150g small dice or sliced chorizo

sweet baby peppers, de-seeded and

finely sliced

Now for the method and the extras …

New Year in July!

If we can have Christmas Dinner in June then why not New Year in July! If you don't like either idea but want to celebrate, just not in the traditional way, then you might like the following ideas.

I realise I'm tempting fate when I mention that the weather could be warm in July – though even in warm weather we still like hot food.

There are three different dishes coming up – lamb, beef and chicken/veggie and they have one thing in common – they are all cooked in the slow cooker. You can make these dishes when you have time and freeze. All that then remains is to choose your sides.

Lets get this show on the road :

There's a recipe Aromatic Lamb Shank Stew in Nigella Bites which serves whole shanks and includes lentils, served with couscous – this is my version.

Dish 1 - Lamb Stew

4 tbsp rapeseed or vegetable oil

6 lamb shanks

2 onions, finely chopped

4 tsps garlic paste

sprinkle of salt

1 tbsp turmeric

1 tsp ground ginger

¼ tsp dried chilli flakes

2 tsps cinnamon

¼ tsp freshly grated nutmeg

black pepper

3 tbsps honey

1 tbsp soy sauce

3 tbsp Marsala

boiling water to cover

Using the oil, brown the shanks and place in your slow cooker. Fry the onion and garlic paste until soft, sprinkling with salt. Stir in the turmeric, ginger, chilli, cinnamon and nutmeg and season with pepper. Add the honey, soy and Marsala. Tip the mixture over the shanks and cover with boiling water. Leave for as long as you like. 4 to 6 hours. Remove the shanks and strip off the meat – add the meat back to the gravy in the slow cooker.

The lamb is ready to serve when you are, fridge until required. You can cook ahead and freeze if that's more convenient, it just gets better!

I serve this “stew” with the biggest pan of roasties I can. There's loads of spicy gravy and roast potatoes somehow fit. New potatoes would work well, just not as crunchy.

If you like the idea of a spicy roast “main” then this is for you, it's worth every second of prep and it's not complicated.

Then there's the posh chilli ...

Christmas Dinner in June … the final bits

 … are the most important.

Congratulations on your menu – I hope that my suggestions and ideas have helped – it has been so long since we've been able to celebrate with our family and friends we've forgotten how.

A final word to you, the cook. What is more important than anything is that you are front and centre of this Christmas Dinner so, now you've chosen your menu take the time to remind yourself of the recipes you'll be using.

From those thoughts and recipes check your store cupboard to make sure you've got all the tiny bits and pieces that get forgotten – then check again!

Now you can make your shopping list – I'd make two – the first list will be non-perishable stuff that you can buy now and the second will be the fresh veggies nearer the time. If however you've included certain dishes that can be made ahead and frozen, don't forget those ingredients too and get cracking!

Having just given you ideas for a Christmas Dinner menu it occurs that not everyone may want to use the traditional route. What follows next is a series of ideas for those who'd like an alternative Christmas Dinner or, better still, lets make a good job of it and why not New Year in July!

Here goes … but in the meantime Merry Christmas!

Two sauces and a pudding – now for the pudding!

Everyone has their favourite “go to” Yorkshire pudding recipe but if you haven't and need one – here it is – it does exactly what it says “in the tin”!

The Yorkshire pudding

This recipe belongs to Brian Turner a well known Chef and Yorkshireman to boot, so well qualified. The recipe's success is because it works not by weight but by volume. Use any size cup but measure each ingredient with the same cup. I'm not sure what the vinegar does but it's his Granny's recipe and it works so if it ain't broke don't fix it!

1 large cup plain flour

pinch of salt

1 large cup of eggs

1 large cup mixed milk and water

1 tbsp malt vinegar

beef dripping for pudding tin – use vegetable

or rapeseed oil if preferred

You'll need a Yorkshire Pudding tin

4x24x24x2cms or 12 hole muffin tin/Yorkshire

Pudding baking pan

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

Sift the flour and salt into a large bowl.

Add the eggs and beat well with half the liquid until all the lumps have disappeared.

Add the rest of the liquid and the vinegar and allow to stand.

In the Yorkshire pudding tin put a dessert spoon of dripping in each of the 4 sections and place in the oven until it is very hot.

Ladle the batter into the individual sections of the tin and place back in the oven.

Bake for 25 minutes without opening the oven if possible. Serve immediately.

It really is foolproof.

Next up the final Christmas bits and then it's New Year!

Sauce number 2 – apple for the roast - Alchemy with apples

 

Sauce number 2 – apple for the roast

This is the ultimate apple sauce - I use it in loads of recipes – in this instance the Chestnut & Apple roast.

However, if you decide to roast a joint of pork for your Christmas Dinner in June then you have your traditional apple sauce condiment too.

I know that there are good quality ready-made apple sauces out there but if you have the time to try this recipe - you'll not be sorry.

Eliza Acton's Apple Sauce – with Bramley apples

Pre-heat oven to 160fan/180c/Gas 4.

Grease a glass dish with butter.

This sauce is so easy – the only emphasis is on the preparation of the apples. All the peel and core must be removed. There are no amounts here, you can cook as much sauce as you desire – it freezes well. Peel, core and slice your apples – if you can slice them to a similar size they will cook more evenly.

Place your apples in your dish and cover with a lid or foil – NO WATER, SUGAR OR ANYTHING ELSE!

Bake for 20-30 minutes. Check after 20. Apples should be soft. Here's the satisfying bit – whisk the apples until they begin to break up, sprinkle with caster sugar plus a generous knob of unsalted butter, whisk again – enjoy.

I should add that if you're cooking a large amount of apples then the cooking time should be extended – add another 15 minutes, check and repeat until the apples are soft enough to break up.

Alchemy with apples!

P.s. You might be familiar with the Chicken Soup for the Soul “comfort principle” – this apple sauce is the sweet alternative.

Next up – the Yorkshire pudding ...

Two sauces and a pudding!

Sauce number 1 – for

The cauliflower cheese

How much mornay (cheese) sauce you'll need really depends on the size of your cauliflower – the recipe given is generous – don't waste any leftover - freeze it!

This is not the first time mornay sauce has appeared on the blog. I use it all the time - yesterday I made a batch, the main purpose for which was to drizzle, generously, over the new season's asparagus. Fortunately I'd bought enough asparagus for two servings. Today I'll make sure I've enough mornay for the second and freeze the rest in medium sized pots. Why faff with a Hollandaise when you can have a Mornay!

Mornay Sauce

Serves 4-6

40g unsalted butter

40g plain flour

600ml of milk – I use semi skimmed

150g mature Cheddar cheese

(or a combination of Cheddar and gruyere)

salt and black pepper

½ tsp Dijon mustard - optional

Melt the butter in a pan and stir in the flour. Cook gently for a minute, stirring – make sure you don't brown the mixture. Gradually add the milk whisking constantly and eventually bring to the boil, whisking until it's smooth and thick. Lower the heat and simmer for 2 minutes, then add the cheese, mustard and season. I'd taste before you add salt – there's salt in the cheese – adjust accordingly.

Say hello to your new best friend!

Sauce number 2 up next …