Muse to amuse and exercise for two

I feel just as sorry for our four legged friends at the moment – lockdown and restricted to an hour a day for a walk. I realise that the restrictions have eased a little but some of us are nervous to venture forth.

I'm lucky to have a garden and so went rummaging in the shed – rummage rewarded I dug out Rose's agility kit from way back when. I found hurdles, two tunnels, one short, one longer and then remembered that I'd cobbled together a platform – very scientific, a short plank of wood raised by two bricks at each end. Further research bore fruit – thank you again Amazon and we invested in another hurdle. They are made from sturdy foam so can't hurt – they are so light however that a gust of wind or a stiff breeze might carry them off into the next village! If you see a flying hurdle you'll know it belongs to Rose!

Our routine these days is a morning walk and then around 4pm we have some agility fun – I thought a couple of photos might make you smile :

on the plank – she waits until she's

told to move off

the short tunnel – a treat encourages her

the hurdle – flying high!

It just goes to show what you can assemble with stuff you've got lying around.

A dog will never do what he or she doesn't want to do – I think it's safe to say she's enjoying herself!

Up next … time for cake

Musing V – “dive in” stir fry seasoning and method

For additional seasoning as always it's a matter of personal taste. As a guide if you're including both tail fillet and chorizo it makes sense to enhance the flavours already there – since chorizo already contains paprika and oregano you could add a little more of each. Italian seasoning works well too which is a blend of sesame seeds, salt, basil, thyme, oregano, rosemary, onion and garlic. Don't forget the golden rule, gently does it with seasoning – one word – TASTE! You can always add, it's impossible to take away.

Choose any or all of the ingredients mentioned – or add some of your own! You'll need a large frying pan or wok. There are only two elements that need cooking ahead. The sliced tail fillet – heat a drop of rapeseed oil in your pan or wok, seal the slices on both sides, seasoning with celery salt and black pepper – set aside and wrap in foil – set aside the residual juices too. Do the same with the chorizo – fry until it begins to crisp, set aside and wrap in foil, again leaving the residual juices in the pan.

When you're ready to serve heat the meat and chorizo juices to a medium heat, add the onion and garlic and fry for 2/3 minutes, add the peppers and potatoes and the remaining veggies – continue to cook, making sure you cover and toss so that they heat through evenly – 3-4 minutes.

Add the tail fillet and chorizo and fold through with the veggies – 3-4 minutes. Finally remove from the heat and add a dressing. It might sound strange but mayo works really well folded through – it depends on how many you're feeding and how big your “dive in” is – working on serving four I'd add two tablespoons to begin with, folding through to coat – be gentle – you want your ingredients to hold their shape and not turn to mush.

You're aiming for a temperature of warm to hot - not hot enough to burn your mouth.

To serve – set the table with a large heatproof mat in the centre, place the frying pan or wok in the centre. Set warmed bowls with spoons and forks – dive in.

Lashings of garlic bread on the side would work very well.

Yum!

Musing V – the “dive in” stir fry

I feel I should explain the “dive in” stir fry. This dish falls into two categories – crowd pleaser and lip smackingly good – it's perfect for a weekend supper.

The following might read more like a novel than a recipe … all I can say is it's worth the read. Generosity in every way is what we need – those of us who love to cook by definition love to feed our family and friends so I suppose generosity of portions and love are the key!

It's difficult in lockdown to keep everyone interested in food. I don't think we want fancy and complicated – the reverse in fact but that doesn't mean we don't care about what we cook and serve, it's sometimes easier said than done.

If anyone mentions a stir fry I immediately think of a base of either rice or noodles – not everyone's bag. Here's my version which doesn't use either.

When the day dawns you're able to entertain your family and friends again this dish is perfect – you want to spend time with them so a recipe that enables you to prep ahead and takes minutes to stir fry and serve, has to be the answer!

There are no given amounts here – you can expand it as you wish and I've given ideas for alternatives along the way. Scale up or down depending on how many servings you want and how big the appetites are.

The “dive in” Stir Fry

New Potatoes

Jersey Royals are now in season!

Cook until firm and then peel. When cooled cut into similar sized cubes. An ideal way of using up leftovers too especially since you've used them with the Maple

Glazed Chicken – think ahead!

Red Onion

One medium as a guide, chopped finely or a

bunch of spring onions if you prefer

Baby Sweet Peppers

De-seeded and finely diced – red, orange

and yellow – great colours!

Garlic

A clove, crushed or 1 tsp of garlic paste

Veggie options

Asparagus is in season too – snap to remove the “wooden” ends then trim so that they are all of a similar size. Blanch them in boiling water for a minute or two then plunge into a bowl of iced water. Drain the asparagus and wipe off any excess water with kitchen towel. Box and fridge until required.

You could use fresh peas or broad beans, podded and blanched as above. Don't forget to peel the outer skin from the broad beans.

Mange tout, sugar snap peas and baby corn will all work well – treat the same way as the asparagus – make sure they are of a similar size so they cook evenly.

Tail fillet of beef

The tail fillet is each end of the whole fillet – the

tapered ends

If you're fortunate enough to have a “real” butcher if you ask

nicely he'll sell you tail fillet which is a lot cheaper than the middle cut

slice the fillet thinly – leave in slices or cut into strips ready

to season and seal for the stir fry

Chorizo

One loop of chorizo sausage, peeled and then sliced at an angle. You can use

diced chorizo if you prefer – it's probably more convenient since all the

work is done for you which is what I used

At this point you are ready to rock and roll as soon as you like -

prep completed the whole dish takes about 10 minutes, max.

Seasoning and Dressing

You'll need celery salt and black pepper and home-made

mayo or, if you don't want to bother try Farrington's Mellow

Yellow Mayonnaise to complete the dish

I'm not finished … read on

If it ain't broke don't fix it recipe – cauliflower cheese

This dish is always a labour of love and therapy too – the ultimate veggie comfort food that always hits the spot.

Here's the original recipe, as promised :

Baked Cauliflower Cheese

I steam a whole head of cauliflower (medium to large), minus its leaves, until tender and then set it aside on a tray lined with layers of kitchen roll. This allows all the moisture to drain away from the cauliflower, ready to finish later on. Next make a mornay sauce – which can be made ahead and fridged if more convenient. I also grate Parmesan cheese in readiness to garnish the cauliflower dish and plan to be generous and sprinkle liberally!

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)

celery 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.

Pat the cauliflower dry and kitchen roll and remove the florets – keep them to a similar size if you can and place in your serving dish (with any additional veggies). Season with celery salt and black pepper, spoon over the mornay sauce, sprinkle with Parmesan and add more black pepper to taste.

It's all cooked so will only need 30 minutes at 180fan/200c/Gas 6.

Leftover cauliflower cheese is even better, re-heating gives you crispy, cheesy bits – always assuming you have any leftovers!

Just before I go, a thought - if you can try and look forward to food – if you're self isolating and alone I know that's easier said than done. Treat yourself to an ingredient you love – indulge.

If you're with family get them to pitch in prepping or cooking and make it fun – remember when we sat down at a table and shared not just a meal but a conversation too? If you love to cook how about teaching as you go?

Until next time … x

MiamMiam Musings III

MiamMiam

Musings

I hope you're enjoying the random ramblings!

To recap … remember “where has all the flour gone” - a red letter day, check this out :

 

It has become a ritual, down the aisle beginning with the eggs and then a great gaping whole where the flour used to live – I thought I was having a moment, as they say. It took all my self control not to shout with joy and run up and down whooping as I went – not a pretty sight!

I took this as a sign of hope in that very slowly there may be a chink of light? How strange that your mood is lifted by the sight of a bag of flour, a sobering thought – on a lighter note I think it's time to celebrate … with cheese scones!

Here's the musings menu for the week :

Ham hock stack – roasted leftover

cooked Charlottes or any new potatoes, cubed

as the base for the stack - use a ring to build the stack.

Add the ham hock and then complete with a poached

egg

Scallops and prawns, stir fried in teriyaki sauce

serve with egg fried rice

Slow cooked braised steak and onions

with mashed potatoes and parrots

Cauliflower cheese with optional

chorizo or smoked bacon for the meat eaters

Chicken curry, noodles and flat breads

Fish, chips & peas – my way

Baked cod loin with hoi sin sauce

potato wedges seasoned and mushy peas

Lamb with mint sauce

Stir fried shredded white cabbage and onion

with Balsamic vinegar

Roast potatoes

Petit pois

They say everything comes in threes – since the beginning of lockdown :

Number 1 - from nowhere our electrics tripped – resetting just knocked them out again. Long story short thank goodness my electrician is on speed dial, someone, somewhere was smiling, he answered the phone! Well that was an exciting couple of hours – it's process of elimination – the net result of which is … the dishwasher is no longer with us. A telephone call to Bosch, explained, quite rightly, that they were only responding to items deemed to be necessities – ovens, hobs, fridges and freezers. In a moment of madness we said, hey we'll just revert to the old fashioned way and do it by hand. It seemed like a good idea at the time … three weeks in and I'm saying – privately and in jest of course – I'd like to know who decided that a dishwasher isn't a necessity!

Number 2 – three days later and I'm about to start my favourite household chore – NOT – the ironing. Guess what … the electrics tripped again … the iron is no longer with us – can you see a pattern emerging? I'm beginning to twitch every time I go to switch anything on. Thank you Amazon although I suppose I could have justified leaving the ironing to pile up because I didn't have an iron … nice try!

Number 3 - the day after I'd done the weekly shop H went to move my car to get to his and … yep you've guessed - it wouldn't move, another long story short, the rescue squad were called and then a Volvo mechanic, who asked me have you put petrol in recently? Answer – yes, gulp! I can't repeat what I thought – suffice it to say my blood ran cold. A sprint indoors and a rummage for the receipt confirmed that I'd not done the unthinkable and filled my car with diesel … phew! The indignity of watching my car being towed away on a low loader was ridiculously traumatic, like losing a limb. For goodness sake get a grip!

The tide turned, I no longer have a pile of ironing, my garage re-opened its service department and the fault was fixed and I got my car back in time to do the next shopping run, all this excitement is too much.

Just before I go, I have an update on “Marmite Smooth Gate” … the quest continues. It helps when you have family in a different part of the Country. In my case my Sister, Whizzer and grown-up Nephews, Lucas and Nathan all live in the North West. Lucas is also my Editor and IT Consultant and like me a lover of both Marmite and Peanut Butter – I now have them all on the case – they love a challenge – watch this space. Of course it may be that we have visitors from outer space who have never experienced either delight and become addicted, commandeering supplies as they leave the production line! Well really.

Stay safe and well,

Love xxxx

P.s. I mentioned cauliflower cheese in the menu …

The second tweak ...

There are traditional accompaniments or garnishes to add to a chowder - Tabasco and Worcestershire Sauce both would be served at the table so that each person can add to create whatever strength and flavour they prefer and entirely optional.

the chowder with blobs of Worcestershire Sauce

the chowder sprinkled with chopped flat leaf parsley too

Next … tips and more tweaks

Remember I said …

… I'm not sure this is the end of my supper menu – I was right, it wasn't. I prepared my usual favourite sides – a slaw with sultanas and apples and baby beetroots in balsamic vinegar.

My final dish is another variation on one of my favourite themes – the whole slow cooked chicken. Place two or three whole star anise** in the cavity of the chicken. Spread the chicken with the garlic and stock paste but omit the oregano.

The result is a moist, tender chicken with an aromatic, garlicky flavour. I sliced the breast and served just as it was. It was delicious and gets a big tick. As is my usual habit I strained the stock and it's in the freezer along with the rest of the chicken for another day.

If you'd like a good idea for “another day” why not smoke chicken breasts in your aromatic stock, and no you don't have to have your own smokery. Poach them in the stock - 500ml. Bring the stock to the boil and submerge 4 medium chicken breasts and simmer for 10minutes, covered – turn the breasts over a couple of times. Turn off the pan and leave the breasts to continue cooking in the stock. Fridge when cooled.

**Star anise is a spice native to China and Vietnam. It has many culinary uses - as an ingredient in Chinese 5 spice powder - in Indian cuisine it's ground to a powder as part of garam masala and in Vietnam used in their famous soup dish Pho. It's a perfect marriage for slow cooked dishes. It's used in sweet dishes too drizzled as a syrup over fruit, and even steeped in coffee to enhance flavour.

One of my favourites but I suppose you have to like aniseed!

Kitchen Kit – saucepans

It has been a while since we talked about kitchen kit and I don't think I've ever mentioned saucepans.

I think long and hard these days before I spend dosh on kitchen equipment. I don't want to repeat the bread maker debacle. You remember – everyone needed a bread maker and couldn't possibly survive without. Three months later when you'd used it three times and you got so fed up with moving it to create space you finally committed it to the top shelf in the garage so that it could gather dust until you forgot about it altogether!

These days we are bombarded with advertisements promoting expensive kitchen kit – usually endorsed by a celebrity chef. Where saucepans are concerned you'd think they'd been in the foundry forging the pans themselves – pardon the sarcasm.

I've used the same make of saucepans since “Adam was a lad” - stick with what you know is my motto! My Dad bought me my first saucepans - a set of Prestige saucepans with copper bottoms. They served me well for 20 years and so when they became tired and it transpired that the wooden handles weren't suitable for a dishwasher, I replaced them with a new set complete with handles that would. If it ain't broke ...

Fast forward to last week.

On holiday in Cornwall for a week with friends (Rose came too) we rented a house. The house had a very well equipped kitchen – very impressed. I was even more impressed with the saucepans.

If you're in the market for new pans check out “Procook Gourmet Stainless Steel Induction Strain & Pour”. There are offers out there – I found a set of 4 pans reduced from £204 to £79.99 with free delivery. What I loved about these pans, apart from being a good weight – it's a fine balance between breaking your wrist trying to lift without any contents, or so lightweight that the pan will tip over without any help – not good and certainly not safe. The strain and pour element worked really well too – you may never need a colander again! Finally, as well as being suitable for induction the pans are suitable for any hob – gas, electric and ceramic. Dishwasher safe and oven safe too, up to 260c – which is very hot, that would be 240fan and gas mark 10 - in other words you can move from the hob straight to the oven. I think a pair of industrial oven gloves would be in order too.

I'm sure you know what's coming next – the new saucepans are on their way as I write.

Excited and what a bargain – how sad am I?!

P.s. I'm not deserting my copper bottoms – it's a bit like a shoeaholic except with saucepans.

Reprise of the rummage!

Here we go again, two three four.

We all get to a point where there is nothing left in the tank and totally devoid of any inspiration I suppose it'll have to be egg and chips – that great Northern stop-gap – joking aside, with fresh crusty bread liberally spread with good butter, there's nothing better.

Moving on, such was my predicament this week. Usually my routine is to take a minute – no more – to decide what's for supper and if appropriate take it out of the freezer. Not today, not a clue.

When all else fails to clear my head I either go for a run or go to Pilates. It's Pilates today and walking from the car park – still nothing.

Then I remembered I'd got a shortcrust pastry sheet in the fridge. It's a start. An odd onion here and the remnants of cheese I've always got in my fridge - the usual suspects are Gruyere, Mature Cheddar and Red Leicester and I think we're getting there. I can't say I've favoured shortcrust pastry for pies, I automatically use puff. You know what they say “a change is as good as a rest”.

Hmm I know this is probably sounding predictable and you'd be right. Experience has taught me that when it's a horrible grey and cool day there's nothing like a pie, especially when it's cheating using a ready-made sheet and easy - whether it's with shortcrust or puff.

Here's my thrown together recipe :

Rummage Pie – Serves 4

300g grated hard cheese, mixed – whatever

is in your fridge – 125g Mature Cheddar, 125g Red

Leicester and 50g Gruyere

1 medium onion, finely diced and softened

with a knob of unsalted butter until opaque

1 tsp Dijon mustard

4 medium jacked potatoes, baked, peeled and

cut into small cubes

black pepper

1 shortcrust pastry sheet – 320g

1 egg, beaten

To assemble :

Make sure you take your pastry out of the fridge to allow it to “warm up” - you'll find the pastry is easier to use and won't crack. Line your pie dish with half the sheet – you may need to roll it a little to fit – for guidance my pie dish measured 27x9x5 cms approximately.

Tip the cubed potatoes into a large mixing bowl, season with black pepper. Add the mustard to the softened onion and then mix with the potatoes. Add the grated cheese and your filling is ready for the pie dish. Add your pastry lid, egg wash and fridge until you're ready to bake. Don't discard the beaten egg. Pre-heat your oven 180fan/200c/Gas6, egg wash the pie again and bake for 30 minutes until golden brown.

I apologise unreservedly to the shortcrust pastry sheet – it made an excellent change and I'll definitely use it again.

Note to self – add to list of freezer emergency kit!

Photo guide up next.

Make it your own

There's nothing quite like giving a gift that you've made. These days it's easier because there are so many bits and pieces you can buy, inexpensively, to make it special.

I had this dim and distant childhood memory of when you were able to buy small slabs toffee in a foil tray with a tiny hammer to break it – very posh. That size of tray would be perfect for personal gifts of Rocky Road. Here are the results of my research :

The foil trays are by a company called Queen of Cakes via Amazon and measure 7” x 4.5” in old money or if you prefer 18cms x 11.5cms. The cellophane bags came from Lakeland Plastics and the Easter “pegs” came from Home Bargains, as did the tiny Easter buckets.

Design your own Rocky Road

Traditionally Rocky Road is made using Brazil nuts,

glacé cherries and marshmallow.

Rules are meant to be broken - take a look at the

list below and if you'd like to design your own

Rocky Road swap any or all of the three

ingredients in the original recipe for the

same weight

(or may be four if you want to stay true

to Rocky Road and include the mini marshmallows)

Cashew

Peanut

Pistachio

Pecan

Hazelnut

Glacé cherry

Dried sour cherries

Cranberry

Apricot

Banana chips

Pineapple

Sultanas

Nougat

Turkish Delight

Fudge

Toblerone

Praline

Salted Caramel

Mini Marshmallow

Popping Candy

My latest versions are :

Pecans with dark cherries and vanilla fudge

Pistachios, apricots and Turkish Delight

Random bits and pieces – bringing you up to speed!

I said I'd let you know what Susie thought about the “Lemon Meringue and Ice twice” - well it made her giggle so that's one tick – she then took a photograph, another tick and finally nothing left in the dish, oh and by the way the photograph is for her Birthday Memory Box.

This morning's weather forecast is awful – decidedly soggy and my run is cancelled. Never let it be said that I waste any time. Normally I leave the house at 7am – it's now 9.15am and there are two tea loaves in the oven – I must have known - I soaked the fruit yesterday. There's a chicken in the slow cooker and the prawns are defrosting for the rendang curry that's for supper tonight.

Do I need to get out more? May be but I'll be glad I had something to show for my messed up morning!

Did a class this week and thought you'd be interested to know that I made a batch of the Piquant Pinwheels and froze them ahead of the game. I demonstrated making them from scratch and whilst doing so I popped the frozen pinwheels in a pre-heated oven 180fan/200c/Gas 6 for 10 minutes. It's my experience that my students enjoy sampling an appetiser with their glass of wine so I like to feed them as soon as possible! Another tip – when you bake the frozen pinwheels place them upside down on the tray – worked a treat and I served them with honey roasted beetroot, cold, on the side. For lovers of hot and cold side by side yes please.

My favourite sentence from the comments book was “Lovely way of learning to cook – watch Marion doing the work – then eat the end results.”

Most people love chocolate based desserts and so - with half a thought towards Easter and chocolate treats - what follows is the first of a few ideas.