Editor’s August Pick #1: What to cook in hot weather – the curry choices

Editor's note: You may or may not know that this blog started way back in 2015. Over the years there have been a great many posts and a shed-load of surprises. I am not at all shocked when I find the exact thing I'm looking for - or usually something miles better! It also comes as no surprise that I can waffle on about what to cook during the recent heatwave and the next week run into a post about exactly that! Have a read if you're still dealing with the heat like I am!

What to cook in hot weather – the curry choices

Before I begin a small tip you may find helpful. I have this habit of re-visiting a menu plan the following day, which again might sound strange, sometimes I miss an element or there'll be an element that doesn't quite fit. In this case I didn't make any tweaks at all so I'm good to go.

I chose Butter Chicken because quite simply it's very popular and always seems to disappear. The Rendang choice is personal to me because I'm a huge fan of sweet and sour flavours. Rendang is Indonesian in origin although it has spread to Malaysia, among other countries in Southeast Asia. It's perfect to put with veggies.

It might seem pointless talking about the intense heat and what to cook after the event but I have a feeling that it will not be the last time we experience it and it's good to have an idea or two in reserve or, you might just fancy a curry in the summer.

There are heaps of Butter Chicken recipes out there – the one I use comes from my favourite Indian cookery book Madhur Jaffrey's Indian Cookery – there was a television series too. I can't believe it's 39 years old!

Here it is :

Chicken in a butter sauce

Makkhani murghi

The sauce in this dish should be folded into butter at the very last minute as it tends to separate otherwise. However, you can combine all the ingredients except the butter up to a day ahead of time and refrigerate them until they are needed.

This is a wonderfully simple but spectacular sauce to which you add chicken.

Serves 4-6

4 tbsp of tomato purée

water to mix

1” (2.5cms) cube of fresh ginger, peeled

and grated very finely to a pulp

½ pint (275ml) single cream

1 tsp garam masala

¾ tsp salt

¼ tsp sugar

1 fresh green chilli, finely chopped

¼ tsp cayenne pepper

1 tbsp very finely chopped fresh green coriander

4 tsps lemon juice

1 tsp ground roasted cumin seeds

4oz (110g) unsalted butter

Coming up – the method and your chicken choices continued

Editor’s Pick #15: My Mezze

Editor’s note – Whilst officially listed as an appetizer you are of course king/queen of your own kitchen so why not whip up a smaller meal for a hot summer's evening. I find I eat significantly less in the summer months – although you wouldn’t know it! – so much so that I use smaller plates when the mercury hits a certain level. Tempting dishes like this are perfect for when I’m just not in the mood - just the job!

My mezze …

contribution that is

As you've come to expect with me, what follows is my take on a Lebanese mezze dish which formed the appetiser for my class :

Halloumi and pomegranate salad

Serves 6 as an appetiser

50g walnuts, toasted and chopped

250g Halloumi – sliced

salt and black pepper

2 tbsp olive oil

cherry tomatoes, halved

Warm the oil in a frying pan. Season and fry the sliced halloumi for 1-2 minutes each side – set aside and keep warm, add the tomatoes and repeat. Serve in small bowls, sprinkle with walnuts and drizzle with dressing.

Pomegranate Dressing

2 tbsp pomegranate molasses

juice of two limes

2 tbsp sweet chilli sauce

Generous pinch of nigella seeds

1-2 tsps sumac

Mix all the ingredients together. Drizzle over the halloumi and tomatoes.

Serve with warmed mini pitta breads or

rustic bread of your choice

By the way – if you have bottled lime juice in your pantry 2 tbsp of juice = 1 lime.

Editor’s Pick #14 Warm Smoked Mackerel Salad

Editor’s note:  I’ve made passing reference a few times to the weather in the UK previously but this week was something else. If you are in the mood to eat anything during the day this summer, then I would recommend sticking very firmly to light bites, and this is a shining beacon amongst recipes for a light summer meal that packs in the flavour. People hear the F word and they get hung up on tuna, cod or salmon and overlook a lot of other fantastic fish so if you haven't dabbled before, it is highly recommended.

It's too fishy …

The fish that springs immediately to mind when using this title is smoked mackerel. It is usually presented in a paté which is fine but there are other ways.

For the following idea combine ingredients so that the fish doesn't overpower – in particular seasonal new potatoes, delicious served as part of a warm salad.

As an added bonus the following recipe can be made with sour cream or if you want to be a little more health conscious use a low fat crème fraiche.

Warm smoked mackerel salad

Serves 2

350g new potatoes

1 tsp horseradish cream

juice of 1 lemon

2 smoked mackerel fillets, skinned and

flaked (200g approx)

black pepper

100g sour cream

bunch of spring onions – approx

85g when trimmed and finely sliced

handful of flat leaf parsley, finely chopped

OR use baby spinach

Cook the potatoes in salted boiling water until tender. Whilst the potatoes are cooking mix the sour cream, horseradish cream and lemon juice in a large bowl. Season with black pepper.

Drain the potatoes and cut in half lengthways – let them cool and then tip into the sour cream mixture so that it covers the potatoes – the mixture will loosen. Add the flaked smoked mackerel and the spring onions and combine gently. Sprinkle with finely chopped flat leaf parsley and serve whilst warm.

Ps. If there is any left, box it, fridge it and lunch it next day! If you like cold leftovers so be it – if you don't then just pop into the microwave (at home or the office) for a minute to warm through and instant lunch!

I think that's one or two boxes ticked!

Here's a photo of one I made earlier.

Editor’s Pick #13: Miso Maple Glazed Chicken

Editor’s note: Sometimes the best ideas come from random conversations! This recipe is a classic example of that. Usual caveats apply – full recipe including side dishes follows, and this will more than likely work perfectly with a meat substitute like the Quorn fake fillets that I’ve applied other MiamMiam recipes to with great success.

Class Report : Miso and Maple

The idea for the main dish came about from an impromptu conversation during the previous class. Don't ask me why the subject of miso came up, such is the nature of the classes that completely random questions pop out of nowhere! Anyway on that occasion I uttered those immortal words, “hold that thought” and disappeared into my pantry returning clutching a packet of sweet white miso.

This is what it looks like:

It's available from most supermarkets – mine came from Daily Bread Co-operative Ltd www.dailybread.co.uk.

I first mentioned Miso Maple Glazed Chicken in The Method in my Madness – The Creaking Table as part of a supper for Christmas Eve.

For ease, here it is :

Miso Maple Glazed Chicken

4 chicken breasts

1 tbsp baking powder*

4 fl oz/½ cup maple syrup*

2 fl oz/¼ cup white miso paste*

Mix * together, add the chicken breasts and

marinate for 24 hrs

Sprinkle with chopped spring onions

Bake in a pre-heated oven 180 fan/200c/Gas 6

for 35 minutes

Again, takes no time at all and, if you marinate the chicken in one of my famous, washing-up free foil dishes, it can go straight from the fridge, into the oven.

This recipe is as easy as falling off a log.

Continuing with the “flying by the seat of my/your pants” theme, serve with :

Maple Glazed Veggies

100ml dark soy sauce

50ml Maple syrup

1 tsp garlic paste

2 tbsp light olive oil

black pepper

You can choose any veggies you like, here's my choice :

Mange tout – cut in half diagonally

Baby sweetcorn – cut in half lengthways

Carrots – peeled, topped and tailed and cut into batons -

5 cms long x 1cm, as a guide – you'll get approximately

28 batons from 1 large carrot

Red Romano pepper – topped, tailed, de-seeded and

cut into a similar size to the batons

Salad onions – topped and tailed and cut diagonally.

A word of caution – it's important that your veggies are of a similar size so that they cook evenly. Some veggies take longer than others, so, when making your choice bear that in mind.

Heat the oil until hot in a frying pan (or wok) add the salad onions and garlic paste and cook for 1 minute, tossing as you go. Add the baby corn, carrots and red pepper for 2 minutes and then finally add the mange tout for another minute.

Add the soy/maple syrup mixture and toss through the vegetables for another 2 minutes, season with black pepper.

Serve immediately in bowls and top with sliced Miso Maple Glazed chicken.

The food you eat should look appetising, hence the expression “you eat with your eyes”, more than that it has to taste good. I chose the veggies because they ticked all the boxes – eye catching colours, great flavour and great taste. An additional bonus - a carb free speedy lunch or supper.

Here are a couple of photos of the finished dish.

P.S. I know that many of you will know about miso, but, for those that may not, it is Japanese. I'm not going to blind you with science – suffice it to say it's a seasoning in a paste, made from fermenting soybeans with salt and koji, or rice or barley. There are many types but the two most common are white and red. The white is sweet and lighter in taste. The red is aged, darker and a stronger flavour. Probably the most well known miso dish is the soup – it has many other uses, in casseroles and sauces. Its benefits are that it is high in protein and rich in vitamins and minerals but above all, it tastes great!

Editor's July Pick #12: Spanish Spuds

Editor's note: The spud, the "Swiss Army knife" of the vegetables. If you're looking for something a bit different to do with them, give this recipe a try instead of a potato salad or the standard new potatoes and you'll have a new favourite side dish in no time. Definitely consider making two batches as once you've tried this you'll definitely be thinking about it the next night!

Sides for your “Salads”

Spanish Spuds

800g potatoes, cut into cubes

1 tbsp olive oil

1 onion, chopped finely

1 garlic clove, chopped finely or

1 tsp garlic paste

1 medium red chilli, seeds removed

chopped finely

1 tsp smoked paprika

1 tsp ground cumin

Pot of soured cream to serve

Boil the potatoes for 5 minutes. Heat the oil in a large frying pan and gently fry the onion until it colours. Add the garlic and spices, fry for 2 minutes.

Drain the potatoes and tip into the mixture. Turn to a high heat and shake the pan so that the potatoes are covered with the onion/spice mixture. Cook for 10 minutes until tender. Serve with soured cream.

This side would be a great addition to your sharing plates – bags of flavour, particularly if you're serving a fish platter. Different to the traditional tapas dish “patatas bravas” in serving with the soured cream and not tomato sauce. In addition to which the soured cream is served on the side of the side – if you get my drift – some like it, some don't.

The recipe given is for a large quantity – it's difficult to say how many servings – I would say eight to ten – you could halve the quantities if you wish but I've learnt from experience that whatever is leftover you'll absolutely, definitely and without doubt use!

Editor's July Pick #11: Crostini spreads

Editor's note: Suitably inspired by the previous menu I had a look through for some European-style 'bits' and was of course not let down by the blog. I know I've always sung the praises of these recipes - if you're an olive lover like me, or would do absolutely anything for pesto then this is my go-to double whammy.

Crostini spreads – to buy ready-made or not to …

...that is the question!

Do whatever suits you – there are some great quality tapenade and pesto products out there. If you're going to use ready-made buy as good a quality as you can afford.

Here are recipes for both :

Tapenade

100g black olives, pitted

4/5 cloves of garlic (or equivalent tsps of paste)

1 tbsp of extra virgin olive oil

black pepper

lemon juice – try a dessert spoon – you can always add more

4 finely chopped anchovies, drained

75g chopped capers

Blitz the olives, then add the garlic, capers and anchovies and blitz again, briefly – you want a rustic paste, not mush. Tip into a bowl and add the oil, lemon juice and black pepper to taste – remember to taste as you go you can't take it back!

Pesto is vibrantly green! It's made from crushed basil leaves, toasted pine nuts, garlic, Parmesan and olive oil.

The following recipe serves 4, is easy and takes 10 minutes to make.

1 small garlic clove or equivalent roasted

pinch of sea salt

25g pine nuts, lightly toasted

50g fresh basil leaves

juice of half a lemon

125ml extra virgin olive oil

Use a small food processor. Put the garlic and salt in the bowl and pulse, then add the pine nuts and repeat until roughly chopped – don't overwork. Add the basil and pulse gently until well mixed but still retains texture. Turn into a serving bowl and add the Parmesan and lemon juice. Pour in the olive oil and mix to a paste. Season to taste.

You could make the pesto ahead and transfer to a jar with a tight lid (sterilised of course) – drizzle a layer of olive oil over the top of the pesto. It will keep in the fridge for up to a week.

If I had to choose one to make from scratch it would be tapenade every time – it really is scrumptious.

Tomato paste is a bit strong for my taste - if it's not cooked it has a bitter taste but preparing some of each will cater for everyone. A tip – a thin scrape of paste is all that's required!

One might say the Crostini is fiddly, but, almost all of it can be done in advance and you can take short cuts for example, you can buy sliced pitted olives, ready to blitz after draining.

Editor's July Pick #10: Before I go any further ...

Editor’s note: This is a post more for inspiration than anything else. Here’s one from the vault that features a tapas menu and if there’s nothing on this list that gives you food for thought then I’m afraid we can’t be friends!

Before I go any further ...

… I thought I'd let you know about La Estrella Tapas Bar.

Early supper out on a Friday night with friends. La Estrella is located at the bottom end of the High Street in Rushden, Northamptonshire. To give you an idea how popular it is, we booked on the 25^th September for ten days hence and got the last table.

It is modern, bright and has a relaxed, informal atmosphere - café style dining.

It helps when one of the staff is Spanish - it gives a certain chutzpah, not wishing to confuse cuisines!

Mixed olives and bread are brought, along with pre-tapas drinks. I'm not a “fizz” drinker but decided to throw caution to the wind and chose a glass of Prosecco from the specials board, which was delicious and I'm difficult to please.

The menu caters for everyone - to cut a long story short here are our choices :

Gambas al Ajilio

King prawns cooked in garlic, virgin olive oil

and fresh chillies

Chorizos del Demonio

Spicy chorizo served with fire roasted red pappers

Whitebait from the specials board

Patatas Bravas

Twice cooked potatoes smothered in garlic aioli

and bravas sauce

Champinones al Ajillo

Button mushrooms in garlic and olive oil

served with parsley and lemon

Queso at Horno

Soft baked goats cheese served with onion

chutney and tomato jam

They were generous portions, so much so that we've decided that when we go back we'll order two tapas each and then may be a patatas bravas in the middle for all!