A new book …

… and how to get the best out of it.

Is there anyone out there who remembers the book by Joanne Harris called Chocolat, followed of course by the film of the same name. There's another book “Joanne Harris The Little Book of Chocolat and Fran Warde – Fifty recipes celebrating the bestselling novel ...”. (The Little Book of Chocolat).

I've mentioned before that I aim to get the most from a new book. The process should never be rushed – you should take time out for yourself and savour the experience. I'm very careful how I spend my dosh – I want to be inspired - not decorate my coffee table if you know what I mean.

I reckon that if I get six ideas from a new book then it has been well worth the outlay. I should point out that this is not a massive tome 18x18 cms and 127 pages. To give you an idea, an average A4 size book has 300 + pages.

Armed with my tabs and a glass – water, tea or wine – I settle down and take my time page by page, tabbing as I go. It matters not if I don't try them all, very often I remove a tab or two after the initial browse. Better to do that than have to trawl through for a recipe that caught your eye but has now vanished into thin air!

This is a result – 9 tabs on my first page turn!

Radio Recipes - 17th July 2017

As promised here are the recipes and the bits and pieces mentioned during my chat with Bernie Keith, on his Radio Show, The Bernie Keith Show, BBC Radio Northampton on Monday 17^th July 2017 at 10.10am.

Summer Stuff

It's that time of year again, when all thoughts turn to alfresco eating. With that in mind here's a variation on a theme, based on a great favourite.

If you like the idea of tiramisu but not the coffee, here's an alternative using lemon. This is a perfect summer dessert and easy too. You can dress it up for a supper or dinner party in individual “shot” style glasses, or make one large version for a party pud. It can be portable too for outside eating.

A Tiddy Tiramisu

aka a portable pud!

For the tiddy, the glasses I used have a capacity of 160ml – they measure 7 cms in diameter and 7 cms deep. The tiddy benefits from being made ahead – time to soak up all that lovely lemon syrup – and the alcohol too if you are indulging in a grown-up version.

The tiddy is given height using a circle of cake soaked in syrup at the bottom of the glass and then circles of soaked cake to line - the filling is spooned into the centre and topped with another circle of soaked cake. Add a teaspoon of lemon curd to the cake top and then sprinkle with the chocolate – the curd “glues” the chocolate in place. The size of the cutter used is 4cms in diameter and the cake should be 1cm slices approximately.

I bought plastic sundae dishes with lids that also double as a base exactly the same size as the glasses. A practical solution for alfresco eating – can be made ahead and protected by the lid and fridged. Can be carried safely in a cool bag for transporting and/or stored to stay cool prior to serving outside. When you are ready to serve, remove the lid and clip to the bottom to create your sundae dish.

I'm sure your favourite search engine will be able to provide stockists of the sundae dishes. I want to support local businesses so buy all this sort of stuff from SCS Packaging in Orchard Road, Finedon. Aladdin's cave!

SCS Packaging, Units 1 & 2, Orchard Road, Finedon, Wellingborough NN9 5JG – 01933 681681 – www.scspackaging.co.uk

Here's the recipe :

Lemon Tiramisu

Serves 4 large or 6 smaller

servings

Lemon syrup – 4 tbsp lemon juice, 100g icing sugar

20 fl oz whipping cream

20 sponge fingers or Madeira cake * see note

4 tbsp caster sugar

225g Mascarpone

2 heaped tbsps lemon curd**

to fold into Mascarpone mixture

2 x chocolate flakes for decoration

For the adults

4 tbsp Limoncello liqueur (optional)

Plain chocolate drops to decorate (optional)

To make the syrup place the lemon juice and icing sugar into a small saucepan and heat gently so that the sugar dissolves. Set aside to cool.

If you are using Limoncello liqueur then add to the syrup.

Mix the cream carefully with the caster sugar and mascarpone, gently fold the lemon curd into the mixture so that it gives a ribbon effect. If you're using a hand mixer use the blades to fold through the lemon curd.

For one large tiramisu and using sponge fingers, a rectangular dish is the best shape. Dip the fingers into the syrup and arrange in a row, then add the mascarpone mixture and repeat.

For the kids, bash a chocolate flake in its packet so that it doesn't fly all over the kitchen worktop, open carefully and sprinkle over to decorate. If you want grown-up “sprinkles” use plain chocolate chips or grate a plain chocolate bar to decorate instead.

Cling film and fridge until you're ready to serve.

You cannot fail with this dessert – unless of course you don't like lemon!

*Cake note :

You could bake your own Madeira cake if you wish but it seems unfair on the cake when you're going to dunk it in syrup! Why not use an “economy” range Madeira cake available in most supermarkets – a word to the wise – they vary in size so I'd buy two to be on the safe side – as a guide 265g – 295g which will give you 8 slices. You could also use a lemon drizzle cake instead of the Madeira. Again bake your own if you wish but it does seem unfair to the cake.

The success of this recipe is in its versatility – kids love it – a welcome, refreshing change from the coffee version. I suppose it doesn't go down too well with the tiramisu purists but who cares – surely the whole point is to give people food that you know they are going to love.

** Lemon Curd note :

You can make your own lemon curd in the microwave – recipe below, it takes 12 minutes max!

Microwave Lemon Curd

115g/4oz unsalted butter, cubed

Finely grated rind and juice of three lemons **

225g/8oz caster sugar

3 eggs plus 1 egg yolk

Put the butter, lemon rind and juice in a large microwave-proof bowl. Cook on high for 3 minutes. Add the sugar to the bowl and stir for 1 minute un til it has almost dissolved. Return to the microwave and cook on 100% power for 2 minutes, stirring every minute.

Beat the eggs and the yolk together, then whisk into the lemon mixture, a little at a time.

Cook on medium (40% power) for 10-12 minutes, whisking every 2 minutes, until the curd thickens.

Ladle into hot sterilized jars, cover and seal. When cooked, fridge and use within 2 months.

Notes :

This recipe is based on an 800 watt version. For microwaves with a different wattage, adjust cooking times as follows, 900 watt – subtract 10 seconds per minute. 850 watt, subtract 5 seconds per minute, 750 watt, add 5 seconds per minute. 700 watt, add 10 seconds per minute.

**If you don't have fresh lemons you can use lemon juice and omit the rind. As a guide for juice – 4tbsp of juice is equivalent to 1 and a half lemons.

Savoury Summer Stuff

As promised, a couple of fun ideas :

A Tickle Tray

You'll need a large baking tray which will be greased with either rapeseed or olive oil – measuring 43x31 cms.

Serves 4-6 depending on size of appetites

The chicken for the tray

1 slow cooked chicken – 1.5kg

1 chicken stock pot

2 tsps of garlic paste or 1 garlic stock pot

generous sprinkle of oregano or garlic

Italian seasoning

Place your chicken in the slow cooker and mix the stock pot with the garlic paste and spread over the chicken. Sprinkle with the herbs. Switch your slow cooker to the low setting and leave it for 8 hours.

When the chicken has cooled remove from the slow cooker. Strip the chicken into large ish pieces, bag and fridge. Strain the stock, jug and fridge. I would suggest that you cook the chicken the day before you need it so that you can strip and strain. If you are slow cooking ahead then freeze the chicken and the stock. Remove from the freezer the day before you want to use and defrost in the fridge.

1kg cooked Charlotte potatoes, peeled and cut

into large dice – prep ahead then bag and fridge

250g diced chorizo – I buy it ready diced

2 medium red onions, sliced – prep, bag and fridge

mixed sweet peppers, de-seeded and sliced -

prep, bag and fridge – you can buy a punnet of

sweet mini peppers (190g) from Tesco at £1.25 -

orange, yellow and red

6 cherry tomatoes – or small bunches x however

many servings required

50g black olives, pitted and sliced – optional

easy to obtain in jars

100g each of Panko breadcrumbs and grated Parmesan cheese to

garnish

salt and black pepper

Bread of your choice to serve, with bowls of

balsamic vinegar and extra virgin olive oil for extra dipping

Not a massive amount of prep – bits and pieces you can do a day or two in advance that can be fridged ready to pull out when you are ready to stir fry and assemble.

When you're ready :

Grease your baking tray.

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

Using a large frying pan stir fry the chorizo, onions and peppers on a medium heat for 2/3 minutes, add the stock and then add the potatoes – set aside. Your stock needs to be melted gently in the same pan – it forms a jelly when it has set.

Scatter the chicken onto the tray and then the chorizo, onions, peppers and potatoes over the top. Cover evenly with the stock. Nestle the bunches of tomatoes on the top and scatter the black olives. Season with salt and black pepper and sprinkle with Panko and Parmesan.

Bake in the oven for 20 minutes.

Serve straight to the table – make sure you have a heat proof surface and non slip proof mats to stop the tray moving around.

Serve with any good fresh bread of your choice – Italian would make the most sense with the bowls of balsamic vinegar and extra virgin olive oil mixed together for extra dipping.

You'll notice that I've not mentioned additional garlic or herbs in the recipe – they are already there – in the slow cooked chicken and therefore in the strained stock but if you'd like to add more of either, go for it – I'd use garlic paste and either oregano or garlic Italian seasoning.

I love pulling ingredients out of the fridge, ready to assemble and go – in addition to which minimal fuss, maximum flavour and one tray to actually wash up – the remaining dishes are for the magic box – gets my vote every time!

Here are a couple of photos :

Jam Jar Salad

Here's the finished product :

If you'd like “chapter and verse” then have a look on the blog next week at Jam Jar Salad, Method, Assembly and Ta dah, for the full story.

Clever, me thinks, for any sort of outside eating!

A post script … a Whitby fish & chips update!

Sara's Mister Chips Takeaway and Restaurant 68-69 Church Street, Whitby, North Yorkshire YO22 4AS – Tel: 01947 604683 – www.misterchipswhitby.co.uk

Here are the indulgent desserts!

As promised all the recipes mentioned have been posted on the blog, together with photographs of the bits and pieces, on Sunday 16^th July so if anyone would like them they are there, ready and waiting – www.miammiamcookery.com “Radio Recipes”.

Ta dah!

Here's the finished product :

I served the jam jar salads last night for a supper, with other bits and pieces – guests were intrigued. I think they enjoyed the bit of fun – there wasn't a scrap left. I'll definitely serve the jars again with different ingredients.

Clever, me thinks, for any sort of outside eating!

Assembly – The Jam Jar salad

This is the fun bit but before we begin a couple of tips :

• for your piccalilli drizzle, trim a disposable piping bag – approximately 20cms – it should be small so that you can control it. You don't need a nozzle, just snip off the end of the bag – the tiniest of snips - and you're ready to go.
• Recently I bought a pair of small tongs – the type you would use in sugarcraft – now is the time they come into their own – you can spoon ingredients like the potato and the salsa but you might like to control the gammon and the tongs will help you achieve this so you can garnish your jam jar salad without scattering it all over the kitchen!

You are layering your prepared ingredients in the jar as follows :

Baby new potatoes

a sprinkle of salt and a drizzle of piccalilli sauce

Sweetcorn salsa

Shredded gammon and a drizzle of piccalilli sauce

Finely chopped silverskin onions

It will look as if you'll never pack all the layers into the jar – yes you will! As you add your salsa layer press down, gently but firmly, repeat with each layer.

It does occur that not everyone likes the idea of piccalilli sauce. If you really don't want to step outside your taste box, you could substitute it with a honey and mustard dressing or another of your choice – plain mayonnaise if you prefer or check out Farringtons Mellow Yellow garlic mayonnaise – made with cold pressed rapeseed oil.

Coming next are the step by step photos and the finished salad!

Method – The Jam Jar salad

Method

smoked gammon joint

Using a drop of rapeseed oil, seal your joint on all sides and slow cook in vegetable stock for 2.5/3 hours on low. I use the Knorr Stock Pots.

Once your gammon is cooked remove from the stock and take off any excess fat and rind and allow to cool. Shred the gammon – your aim is to create bite size pieces - approximately 2cms in length. You don't have to be meticulously precise - it should be easy to pick up with a small fork or spoon. Box and fridge until required. The gammon can be slow cooked ahead.

potatoes

Cook the potatoes in salted boiling water until a paring knife passes through easily. Cool the potatoes. If they have skins you may prefer to remove them. Halve the potatoes or quarter depending on the size of the potatoes. As mentioned above the aim is easy to eat with a small fork. I used 5 potatoes per person and chose the smallest and most uniform. The potatoes can be cooked and prepped ahead.

Sweetcorn salsa

340g tin of sweetcorn – drained and rinsed

half a small red onion, finely chopped

1 red chilli, deseeded and finely chopped

juice of 1-2 limes

salt and black pepper

Tip the corn into a large mixing bowl and break up with a masher or a pestle. Add the remaining ingredients. Box and fridge until required. I used 2 heaped dessert spoons of salsa per jar. If you don't want to use fresh limes, 2 tbsps of juice is equal to one fresh lime.

Here's what it should look like :

silverskin onions

The onions are small to begin with but should still be finely chopped. I used 5 per jam jar – it's personal preference.

piccalilli sauce for drizzling

For those who would like to make their own sauce, there are recipes out there – for those who'd like a short cut – try this on for size. Bartons Smooth & Tangy Piccalilli Sauce.

All the elements for the salad can be prepped when it suits and non are time consuming.

Assembly next!

Lip-smacking Leftovers

I cooked all the potatoes at the same time which meant I had leftovers – I made the fastest potato salad ever. A touch of seasoning, a heaped teaspoon of curry powder – strength to suit your taste. A blob of mayo and a blob of sour cream, mix well.

You'll find that you have salsa leftovers too – as an alternative why not combine the potatoes and the salsa. Add extra seasoning of your choice – salt and black pepper – a touch of sumac to add a lemony hit with the lime in the salsa.

You'll find that you have leftover gammon – slice and serve as part of your alfresco “table”. If not required then I'd freeze it (in a lump if possible – it doesn't dry out) and use later as part of a pie filling. It may not qualify as lip-smacking – I just hate waste!

Jam Jar Salad

Since we are approaching all things summer – alfresco dining, bbq'ing et al, here's an idea that can be adapted to suit your own taste.

You will need jam jars – preferably those with twist off lids - you can buy the lids separately if you need to.

If you want a posher more up-market version, use a kilner jar – see photo below. If you want to do fancy the jar would be nice to serve as part of a lunch or supper party and you can of course re-use it afterwards.

I used the Bonne Maman conserve jars – posh jam really – I love these jars, they have the pretty lids. As an aside - the conserve may be expensive (keep your eyes open for offers) but the way I look at it is that I get an excellent store cupboard product and a useful, attractive jar that can be used again. I get the feeling that Bonne Maman know that their jars will be re-used – the labels on the jars are really easy to remove in hot soapy water - then you can sterilise them in the dishwasher.

The jam jar salad

Serves 4

You'll need four jars – capacity 370g

1 x 750g smoked gammon joint

(£2.68 from Tesco)

Silverskin onions, finely chopped

Piccalilli sauce for drizzling

(Bartons Piccalilli Sauce)

750g baby new potatoes

Sweetcorn salsa

Method and assembly next!

Puff Pastry Straws – the photos

Here they are :

Brush your sheet with beaten egg and spread with the tapenade :

Sprinkle with the grated cheese :

Fold in half and press down gently :

Twist your straws and brush with beaten egg :

Here's the end result :

You can choose what size of straw you'd like – a long version which is approximately 30cm in length – with the pastry cut vertically – a shorter version which is approximately 15cm in length – with the pastry cut horizontally.

Personally I prefer the shorter version, they are easier to control when you are twisting into shape and more convenient to eat!

I've frozen a few just to see how they respond so further news to follow. I suspect this may be academic since they'll all be eaten but it might just be useful to make ahead and freeze – hmm.