Mie to follow

Here's the Mie Goreng - the noodle version of the Nasi Goreng. The Mie includes two ingredients you may not have come across previously – kecap manis – aka sweet soy sauce and sambal paste – a paste made from chillies and spices and both ingredients are easily available in larger supermarkets.

Mie Goreng

Serves 4-6

3 eggs

1 tbsp water

1 tbsp oil

1 onion, finely sliced

Drop of rapeseed or vegetable oil

3 cloves of garlic, crushed or tsps of paste

2 carrots, finely sliced (you could use cooked leftovers)

2 spring onions, finely sliced

Pinch of ground ginger

1 tsp ground coriander

1 tsp ground cumin

1 red chilli, seeded removed and finely diced

1 tsp sambal paste

250g medium egg noodles, cooked

30ml dark soy sauce

60ml kecap manis

100g beansprouts

350g cooked prawns, defrosted

100g chopped roasted peanuts to garnish (optional)

Beat the egg lightly with the 1 tbsp water. Heat 1 tbsp oil in a wok or frying pan. Pour in the egg and cook until set underneath, flip it and repeat. Slide the omelette out of the pan on to a board, roll up into a cigar shape and slice into strips – set aside.

Heat a large wok or frying pan and add a drop of oil. Add the onion and stir fry for 2 minutes, then add the garlic, ginger and carrots and fry for a further 2 minutes. Add a drop of water to prevent drying out.

Add the sambal paste, coriander and cumin and fry for 20/30 seconds – again you can add a drop of water if required. Add the cooked noodles, spring onions, beansprouts and prawns – turning until warmed through. Add the dark soy sauce and the kecap manis and repeat.

N.B. For a vegetarian version, substitute the prawns with 300g of shredded Chinese cabbage – aka bok choy or pak choi and 1 yellow pepper (cored, deseeded and diced). Sweet baby peppers – red, yellow and orange – would work well too.

Serve straight from wok or spoon into individual bowls and garnish with the omelette strips and peanuts.

You could add sliced water chestnuts and/or bamboo shoots. If you've other leftover vegetables or cooked chicken or meat – dice and add too.

On the other hand – if you love fish …

How to please a crowd … The Gorengs

I've made this dish for over 30 years – which was a bit of a shock - I still have my diary notes from 1987!

Nasi Goreng is Indonesian and began life as a breakfast dish using up leftover rice from the previous evening but has evolved into a popular street food choice, right up to being served in posh restaurants. It can be spicy or not depending on your taste and vegetarian or not. There's Mie Goreng too using noodles instead of rice.

What follows is a series of variations on this original recipe, all of which qualify as candidates for “dive in” dishes.

Nasi Goreng

Serves 4-6

3 eggs

1 tbsp water

1 tbsp oil

4 tbsp vegetable oil

2 onions, finely chopped

2 garlic cloves, crushed or garlic paste

half tsp chilli powder

8oz (225g) cooked rice

6oz (175g) cooked chicken or turkey meat, diced

6oz (175g) peeled prawns, defrosted if frozen

2 tbsp dark soy sauce

1 tsp soft light brown sugar

1 tbsp lemon juice

6oz (175g) cooked wafer ham, thinly sliced

black pepper

Beat the egg lightly with the 1 tbsp water. Heat 1 tbsp oil in a wok or frying pan. Pour in the egg and cook until set underneath, flip it and repeat. Slide the omelette out of the pan on to a board, roll up into a cigar shape and slice into strips – set aside.

Add the vegetable oil to the wok and heat gently. Add the onions, garlic and chilli powder and fry until lightly browned. Add the rice and cook for a few seconds then stir in the chicken and prawns. Cook for 2/3 minutes.

Mix the soy sauce, sugar and lemon juice together, then stir thoroughly into the rice mixture. Fold in the ham then season to taste with pepper. You can place the wok in the middle of the table and “dive in” or spoon into serving bowls and garnish with the omelette strips.

If this dish doesn't fit the “dive in” category then I don't know what does. It's an all time favourite in our house. A definite crowd pleaser and lip smackingly good to boot.

There's Mie to follow, a variation on a theme and time to zushz up the original!

Foolproof Yorkshire Pudding – by a Yorkshireman!

In the Tarragon Chicken – hints and tips I mentioned creating a “roast” and Yorkshire Pudding.

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

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. Not sure what the vinegar does but his Granny used it and it seems to work so why change it!

1 large cup plain flour

pinch of salt

1 large cup of eggs

1 large cup - 2/3rds milk and 1/3rd water

1 tbsp malt vinegar

beef dripping for pudding tin – use vegetable

or rapeseed oil if preferred

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 a pudding tin put a dessert spoon of dripping in each 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.

Up next - more “dive in” recipe choices for your family and friends ...

Summer Fruit Tarts is what!

This recipe is so old I can't remember when – probably as far back as 1986 ish.

Rich shortcrust pastry

as per the recipe given

Filling

250g mascarpone cheese

165g caster sugar

1 tsp vanilla essence

1 tsp lemon juice

A selection of fresh fruit in season

prepped and sliced for decoration

strawberries, hulled and sliced finely, melon balls

kiwi, grapes and banana to name but a few ideas

Glaze

2 tbsp apricot jam, sieved

1 tbsp water

On a lightly floured board, roll out pastry thinly and cut into circles with a fluted 7cm cutter. Line two 12 tartlet trays – or place sweet shortcrust tart cases on a baking tray and prick bases. Bake at 160fan/180c/Gas 4 for 15-20 minutes, or until golden brown. Cool on a wire rack.

Beat together the mascarpone cheese, sugar, vanilla and lemon juice. Place a tablespoon of cheese mixture in each tart.

Arrange the fruits decoratively over the top.

Heat the jam and water in a small saucepan over moderate heat until smooth. Brush over tarts and allow to set before serving.

The recipe for the filling will give you sufficient for 24 tarts – perfect for a summer party dessert. Halve the filling recipe for the 12 tart cases or double the pastry recipe if you're going for 24!

These tarts are small, which is great, the size of a jam tart, so perfectly poppable into the mouth.

Use whatever fruit takes your fancy or mix it up – my fancy was strawberries, it's worth the effort of hulling – the finished article looks like this :

 

If you don't like the idea of making pastry then a shortbread stack would work well. The mascarpone cream is good enough to stand alone – by that I mean it's delicious enough with a bowl of fresh fruit.

I took two pots of the cream, together with fresh strawberries, to my friend who has been on her own since the lockdown, despite our “distance” in her back garden it was worth it. I'm not sure who my friend was pleased to see more – me or the strawberries and cream!

By the way ...

By request … sweet shortcrust pastry

As a rule I don't get requests for pastry from H but, rules are meant to be broken as they say – and in particular a sweet version. Here's the recipe I used for my trial run :

The recipe makes enough to line a shallow

23cm/9 inch flan tin

Serves 8

115g/4oz plain flour

55g/2oz cold unsalted butter, diced

25g (a scant 1oz) icing sugar, sifted

1 egg yolk plus 1 tbsp cold water

Sift the flour into a mixing bowl. Add the butter and rub in until the mixture resembles fine breadcrumbs. Add the sugar.

Lightly beat the egg yolk with 1 tbsp of cold water. Add to the flour mixture and mix with a round-bladed knife. Gather together to make a soft dough.

Wrap in cling film and chill for at least 30 minutes before rolling out.

Add 1 tsp pure vanilla extract to the beaten egg yolk and reduce the amount of water slightly – optional.

Bake at 160fan/180c/Gas 4 for 15 minutes or until they are golden in colour – leave to cool.

If you prefer individual tart cases then you'll get 12 based on using a cutter 7cms/2¾” in diameter from the recipe given. Prick the cases with a fork before baking.

After I'd rolled out the pastry I used my trusted tamper to ease the cases into the tin for an even shape.

What to do with the pastry now I've made it?

The veggie option – I know this works too

The classic vegetarian option was always a bowl of pasta with a nondescript tomato sauce poured over the top – lots of care and attention – NOT!

I like to make the best of what's available and in season and I think I did.

This recipe proved to be a hit and has been repeated more than once since – so much so I committed it to paper - even the most stalwart of carnivores enjoyed it. The other plus is that it stands on its own as a vegetarian dish but also lends itself as part of a larger menu.

Stuffed Portobello Mushrooms

4/6 large Portobello Mushrooms

1 medium onion, finely chopped with a drop of rapeseed oil and a knob of butter

85g breadcrumbs (or if you want an alternative

use an 85g packet of sage & onion stuffing mix)

Garlic paste or 2 crushed cloves of garlic

50g pine nuts (chopped walnuts or chestnuts would also work well)

Small double cream - 150ml

75g each of grated

Extra Mature Cheddar Cheese

Red Leicester

Gruyere

Salt and black pepper

100/150g grated Parmesan

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

Soften the onion and garlic with the oil and butter.

Remove and discard the stalks and set the mushrooms aside on a baking tray. If the mushrooms wobble slice a thin layer from the bottom – that should do the trick.

Place the breadcrumbs or stuffing mix into a mixing bowl, add the softened onion and garlic together with the pine nuts. Gradually add double cream to the mixture, it should be stiff. Add the grated Cheddar, Red Leicester and Gruyere, season well with salt and black pepper.

Dampen your hands. Take a handful of mixture and work into a firm mound and pack into each mushroom.

Sprinkle grated parmesan over each mushroom.

Bake and check after 15 minutes – depends on the size of the mushrooms, they should be nicely browned.

And my final tip - you can use the mixture, with less cream, to achieve a crumble consistency and use as a topping for roasted vegetables or fish.

This dish is a treat, rich with cream and cheeses I know - it was meant to be. It's delicious, always providing you and your guests like mushrooms!

Coming next … by request – sweet pastry

I know this recipe works …

Over the years we've spent a lot of time in the USA – South Carolina in particular, where our best friend lives.

On one occasion we were expecting a houseful of visitors – the big kids were expecting friends from all over the place – by land and air and their plans involved copious amounts of alcohol!

My mission – should I choose to accept – was to feed them before they left for their evening of fun.

Problem 1

They were all arriving at different times, who knows when, so whatever I cooked had to be easily completed and wouldn't spoil by cooking ahead.

Problem 2

I don't know what they eat! We already had a combination of meat eaters and veggies so stick with the safe bet – chicken and a veggie option.

Problem 3

Whatever I cook has to be pulled together – fast!

Tarragon Chicken fits the bill. A tray of the chicken fillet cooked ahead, as per the recipe, not forgetting adding spare fillets – big kids have big appetites.

My “never fail” standby – a massive tray of roasties – part cooked along with another giant tray of roasted mixed veggies. The roasties will be a novelty for my US friends, they tend to serve mashed potatoes.

When I say massive trays I mean huge – 26”x18” and 21”x15” (66x46cms and 53x38cms). US ovens are twice the size of ours in the UK – thank goodness!

The roasties and the veggies can be finished off in the oven whilst I complete the vat of sauce on the stove, just the cream and seasoning to add.

I've never seen food vanish so quickly and off they went on their merry way. Happy hangover guys.

Phew – it's a good job I set aside enough for the old folks left behind – time for a gin!

I haven't forgotten I mentioned a veggie option – recipe up next.