I promised a treat or two … one savoury, one sweet – here's the savoury

Every now and again a recipe catches my eye. It has been a while but recently I came across “Guinness and Treacle Soda Bread” in the January edition of Waitrose Food January 2020 -The Feel Good Issue.

I have always had a weakness for good bread. There's nothing like home-made bread – the only problem is that it's a bit of a faff and it takes too long … unless you're making soda bread – no yeast or kneading needed – what's not to love.

Not surprising then that this caught my attention. The recipe looks easy – the photo is fab so lets give it a go. This is genuine research – so many recipes are a let down, inaccurate – you're drawn in by the clever photography and the Food Stylist.

What follows is the exact recipe from the magazine, followed by some hints and tips and finally a photo guide.

“Wholesome, rustic soda bread looks and tastes like something that hours of love and care have gone into. In reality, it's wonderfully simple and with no yeast or kneading required, a warm loaf can be out of the oven in about an hour”.

Guinness and Treacle Soda Bread

400g strong white bread flour

extra for dusting

100g strong wholemeal flour

50g jumbo oats

10g fine salt

1 tsp of bicarbonate of soda

40g unsalted butter, cubed

150g Guinness

175g natural yogurt

60g black treacle

You can see why I fancied this loaf!

Next up … the method

Pastry preferences ...

… there's lots of choice!

This wholemeal pastry recipe is easy and very kind and freezes well.

Pastry case

200g plain wholemeal flour

100g unsalted butter

pinch of baking powder

ice cold water to bind

Rub the butter into the flour and baking powder until it resembles breadcrumbs, then gradually add a glug of water and use and round bladed knife to bring the pastry together.

You can use a processor to reach the breadcrumb stage if you prefer – I'd then tip the pastry into a mixing bowl and add the water by hand.

Rest the pastry in the fridge for 30 minutes. Roll out your “lid” to fit the casserole or pie dish you're using – I use a square casserole measuring 24x24 cms - 9” in old money.

You can find the fast flaky pastry recipe on the Pastry label – there's a photo guide too. I'd suggest you double the recipe for a similar sized lid.

A reminder … there's no pressure here – if you've leftover “roast” and no time to deal with it freeze it but before you do weigh the meat – if you're short of the 400g you can always supplement with the roasted onions and 250g of sliced chestnuts mushrooms, sautéed until any liquid has been absorbed.

Another reminder … you don't have to use any of these suggestions – you can always cheat – use a ready-made puff pastry or shortcrust sheet!

Time out I think from all the organising – we deserve a treat or two.

What to do with leftover roast ...

If you have leftover roast meat or poultry either fridged or in the freezer, how about a curry pie? A lump of leftover roast beef is perfect. As a guide 400g to serve four.

Here's another thought – when you're choosing veggies for your roast and creating extras to use during the week add a couple of medium size onions, peeled and quartered in the roasting pan. You won't be sorry – roasted onions are sweet and delicious.

Whether it's leftover roast beef or chicken (sliced or diced) or a veggie version they are all perfect submerged in a curry sauce.

You do have to decide what sort of top you'd like – sliced cooked baked potato or a wholemeal shortcrust or a flaky puff pastry.

We've explored the fast flaky recently – it would get my vote but any of the other variations are just as good.

If you use the sliced cooked baked potato route, spread the top layer in a bombay aloo spice mix for extra punch.

1 medium onion, finely diced

1 tbsp rapeseed oil

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

Using a medium frying pan, 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 - 3-4 minutes. Spread over the top layer of the sliced, cooked, baked potatoes before heating. You can make this “spread” ahead, box (tightly) and fridge.

If you do prefer pastry …

More treasure for the chest … freezer

Are you with me so far? I should probably be asking are you still interested!

Next up, more elements for you to make and freeze – not necessarily quickly – but you'll be really pleased with the results when you can assemble delicious home-made meals – fast.

Who doesn't love a curry – everyone needs a curry sauce in their culinary library – here's mine:

Chip Shop Curry Sauce

50g unsalted butter

2 large onions, finely sliced and chopped

1 tsp of ginger paste

4 roasted garlic cloves

3 tbsp mild curry powder

3 tbsp malt vinegar

½ tsp star anise powder

500ml of the slow cooked star anise chicken stock

2 tbsp slaked cornflour

2 tbsp lemon juice

160ml coconut cream

Using a large saucepan melt the butter and add the onions, garlic and ginger. Fry gently until soft – about 15 minutes, make sure there's no colour. Add the curry powder, star anise powder and vinegar, fry for another minute. Add the chicken stock, bring to the boil and simmer gently for 25 minutes, stir occasionally, you don't want it to stick.

Add two tbsp of water to the cornflour, mix and pour into the sauce. Simmer for another 5 minutes, stir until you've got a silky, thickened sauce. Blitz with a hand blender until smooth, add the lemon juice.

You will get approximately 630g of thick curry sauce - I'd divide in half - 315g into two boxes and deposit in the treasure chest!

The sauce freezes well and I'd suggest you might want to do so in portions you know will suit you best. Remember, you can always take out more than one box, infinitely better than wasting part of a larger one.

Defrost the sauce in the fridge, then tip into a medium saucepan and warm it through. If you want to loosen the thickness but enrich the sauce add 160ml of coconut cream and stir until thoroughly absorbed.

It's difficult to get the right balance of “heat” and “spice” in a curry sauce and inevitably you can't please everyone. Chip shop curry is not as strong as traditional curries. To give you an idea of “heat” and “spice” I'd say it's not as hot and spicy as a rendang and not as mild as a korma, so middle for diddle, suitable for everyone.

Clearly this curry sauce takes time – I can only say that it's definitely worth the effort!

By the way, you don't have to use the anise chicken stock, ordinary chicken stock is fine or vegetable stock if you want a veggie version.

Next … what to do with a lump of leftover roast beef

Fast food suppers – then there's gammon!

If you don't fancy slow cooking a whole chicken or would like another idea – slow cook a gammon joint, smoked or not - to your own taste.

I always slow cook gammon in vegetable stock. Seal your joint – carefully in a drop of rapeseed oil and transfer to your slow cooker. Bring your stock to the boil and then pour over the gammon. You'll need enough stock to cover two thirds of the gammon. As a guide a 1.6kg/3lb 8oz joint – boneless and rolled – slow cooked for four hours will give you 6-8 portions, you can cook it for longer if you want to achieve “pulled pork”.

Gammon is perfect for the slow cooker and it's versatile. Use as an alternative to go with Squeak, Champ or Colcannon. Beetroot would make a great side – relish or roasted – check out the Beetroot label for recipes.

Leftovers or deliberates – the same applies as with any meat or poultry buy as large a joint or bird as you can afford. You don't have to rush to transform the gammon (or anything else you're slow cooking for that matter) if you're pushed for time then, as an example, freeze your leftover gammon – in lumps. If you slice the gammon and then freeze it will dry out. Defrost in the fridge then slice or cube to suit. If you have a large lump then cut in half – wrap, bag and freeze. Oh and don't forget the stock too.

If you've been following the multitasking principles, lets take a moment and review the contents of your freezer to date. You've cooked a roast – whilst you were at it you've filled your oven with fish and potatoes and used your slow cooker. You've slow cooked a chicken and have bags of meat – probably mixed – anise stock and vegetable stock ready for sauces and/or soups and/or a joint of gammon too.

Don't forget to shop smart – check out the deals.

You've made the most of your time, saved money on your electricity/gas bill, saved money on your grocery bill and your freezer is snug with real food – ready to complete your own “ready” meals. If you play your cards right and cook this way, you'll have at least one week each month where all you need to do is pull ready cooked food from your freezer.

More treasure …

Fish Mornay Fotos

you can never have enough cheese

in a sauce!

the flaked fish – be gentle

the fish and sauce folded together -

I repeat, be gentle

before the oven

after the oven

yum!

If you don't need four servings then freeze what you don't need for a rainy day – you'll be glad you did.

Then there's another idea ...

Fast Fish Mornay – the method plus hints and tips

When you're ready to assemble, preheat your oven 180fan/200c/Gas 6.

You can use foil trays – 24x24cms to serve 4 or smaller if you want individual servings, otherwise a square casserole.

Open up your foiled fish and tip it into a large mixing bowl. Break the fish into chunks, gently, then season with black pepper. If you're using cooked, peeled prawns, now is the time to add them. There will be jelly from the cooked fish – discard or include – it's all flavour and will combine with the sauce you've made. If you've not used any smoked fish then you may want to add a sprinkle of salt. Add your Mornay sauce and fold to mix, gently.

Tip the mixture into your tray or casserole.

Add the sliced cooked potatoes, add a knob or two of butter and ground black pepper. If you're feeling really decadent then sprinkle grated Parmesan over the top.

Bake for 25 minutes until golden brown.

Serve with vibrant fresh veggies, preferably steamed or, dare I say, with a coleslaw or, if feeling really Northern, mushy peas!

Back to the three negative comments about fish.

Some may say it's extravagant to use cod loin in a fish pie – they'd be right. However if you're trying to convince your family to eat fish it would be a good idea to use a fish that doesn't have any bones. Using smoked fish with non-smoked gives a far less “fishy” taste. The disguise is the delicious strong cheese sauce. Tick, tick and tick!

Oh and by the way the Dijon mustard is optional but it does give an excellent zing.

Fish Mornay Fotos coming up …