Slow Cooked Beef With Herbs - A Little Taste of Morocco

This is one of those books that I bought cheaply at a garden centre. No fancy chef.  No TV show. But a lovely and inspirational book which includes information about Morocco with lots of picures not just of the food, but all sorts of photos of stuff associated with Moroccan food, so I consider this book a bargain.  Does it conatin authentic recipes?  I have no idea but it certainly has all the flavours associated with middle eastern recipes.

What I like about North African dishes is that you can make something fairly traditional (e.g. a stew) and throw in some spices (e.g. cumin, cinnamon) and you then transform the dish into something that is different.  You might not serve stew at a dinner party, but you might serve a Moroccan beef tagine with couscous.

Actually I did serve stew once at a dinner party, it was game casserole with Stilton cheese & herb dumplings.  I guess what I am saying is, it is not difficult to adapt something you might make a lot and sounds a bit "plain", into something that seems completely different and exotic! 

I chose this dish as a family meal for the weekend, when I have more time to prepare and cook meals.  Also being the summer months, it did not seem right to cook a stew or a casserole.  However Morocco is hot and if I call it a tagine, then it seems OK to cook it during July or August (which admittedly was more like winter this year).  Also as these are austere times, choosing cheaper cuts of meat then cooking them slowly for a long time, produces something that is both cheap, easy and tasty - which ticks a lot of boxes for me!

The recipe also uses ingredients that you tend to have stored in a cupboard anyway and we grow lots of herbs - and this uses lots of herbs, so a winner!

To complete the dish I made couscous, which is so easy to prepare (just add hot water and leave to stand).  To make the couscous slightly more interesting and more visually attractive, I stirred in fresh mixed herbs and pomegranate (and no, holding a cut one upside down and whacking the shell does not get the berries out any easier)!!!!

I introduced my daughter to couscous when she was young on the premise that couscous was like little rice!!! It worked and she does not her nose up at it - but I do know that not everyone likes it.  I guess you could have it with rice.

Of course the true test of success is my daughter eating it without making any comments whatsoever - so this meal was a success!



minted leg of lamb - Living etc Magazine (July - I think)

I know that this blog about me cooking from my existing collection of cookery books, but on this occasion I have selected a recipe from "Living etc" magazine.  I can justify this because I subscribe to the magazine so in theory, it can be included in my collection of recipe books.  And lets face it, a change from me cooking pasta from the same Pasta book!

One thing I notice (about myself anyway) is that despite the mouthwatering pictures and recipes in magazines, and all the useful information about how easy / difficult to prepare and also nutritional information, I still rarely cook from recipes in magazines.

As it was a sunny Sunday, and to date I have excluded Sunday meals (as I tend to have some sort of a roast dinner) I thought this recipe looked perfect:
- new recipe
- suitable for a Sunday dinner
- Seasonal (i.e. I had the mint growing in the garden)

This recipe included marinated the leg of lamb and also making a mint sauce.

I love lamb.  I usually make some sort of North African type tagine with any left-overs.

I especially love "chef's prerogative", i.e. eating scraps of particularly tasty looking bits of meat (for a taste test of course)!

The potatoes, carrots and broccoli were from the allotment, so cheap 'n' tasty.  Think I miss gravy.  I can have gravy all year round, whatever the weather!!

The mint sauce looks messy and was quite vinegary. 

Would I make this again? No not really.  I don't the mint roasts well as a coating to the lamb, even though you do "score" the meat.  It is not the same as piercing the joint and stuffing garlic and rosemary into the holes. And I really miss gravy!  But it was a new recipe and it did make a change!

Amatraciana - Pasta (Eric Treuile and Anna Del Conte - last one for a while I promise)

I know I have been cooking a lot from this book but I find it so useful for cooking after work, especially when I don't want to be tied to the kitchen in the evenings (have to help daughter with homework) and work/life balance should include life/kitchen balance.  Also as said before, the book has photos with every recipe.  I find that I look at the pictures first before looking at the recipe.  I am sure there is something psychological about "eating with our eyes".

As a mother who also works full time in a job (got to be careful how I word that last bit) I choose what to cook based on if cooking straight from work or weekend; how knackered I am; what ingredients I already have in the house; and if my choice (as it is usually is my choice) is going to elicit moans of delight rather than groans of displeasure (e.g. "where is the meat?", "its OK, I ate at ..."). This recipe is an after work recipe and based on larder ingredients (as I have recently taken to always having packets of pancetta in the fridge).  Technically speaking, this is not a new recipe as it is one of my variations of tinned tomato pasta sauces - but I chose it as I decided to follow a recipe rather than going from a long distant memory.

I like the taste of pancetta as it is sweeter and tastier than bacon.  I also add it to macaroni cheese - "Well lush" as my daughter would say.  As this is an "after work" meal, I consider making a proper cheese sauce and making macaroni cheese slightly more time consuming (not to say fattening) than a pasta sauce based on tinned tomatoes, so here we are - Amatraciana.

And here it is.  For me a fairly typical evening meal using olive oil, garlic, tinned tomatoes and pancetta.  I like to add chilli flakes to mine for an extra kick.  This type of dish always goes down well, is not controversial and quite inexpensive (cheaper if don't use pancetta) so a good budget meal.

Chicken and Prawn Paella - Mediterranean Escapes (Rick Stein)

This is a book that I bought having watched the TV series.  I find Rick Stein a bit patronising and snobbish which is a shame - I do want to like him more.  Nevertheless, I bought the book as I liked that the recipes come from a variety of countries and regions along the Mediterranean (a similar reason for me buying the only Jamie Oliver book I have).

Years ago I went with the other half to the Good Food Show (at Olympia I think).  As it was the other half's birthday, I bought a Rick Stein fish book and queued for him to sign it.  I decided it was less cringing and more sophisticated getting Rick Stein to sign it than the book signing queue for Ainsley Herriot (sorry Ainsley).  Of course "Rick" (Stein) is up there with "Hugh" (Fearnley-Whittingstall) for the other half (who elevates them to "one name" status) so it was worth the shame of queuing.

This is one of those books that I look through and really don't cook from (going on to pick a recipe from another book).  Not sure if I have ever cooked a recipe from it, so I committed myself to cook from the book. 

Basically the book opened on the page of this recipe and I therefore chose to make it.  As simple as that.  It helped that I like paella and also there was not a long list of ingredients.  It also gave me an excuse to use the saffron in the cupboard (that is probably long past its use by date but at that price... even when bought from Spain)!  Not only do I ask for "food" for birthday / Christmas presents, my holiday souvenirs are also "food".  And why not?

What there is, is a lot of preparation so this is not a meal I would cook after work.  As you can see not the usual amount of seafood, just uncooked prawns, though I did add squid rings at the end.

My main struggle with paella is leaving the rice alone (the opposite to risotto).  We do use a genuine paella pan and not a non-stick pan.  These two things combined mean that I always have rice stuck to the bottom.  Some people love the crispy rice bits.  I just think that means less rice on the plate. 

Even just for the three of us, I like to make meal times special at the weekend.  Not that daughter appreciates it, but life can be so drab and "same old" so it is nice to make meal times as something special, even when there is no occasion.  It also gives me an opportunity to use various napkin rings that I seem to have acquired over the years!

I have made a paella before for a dinner party, and to be honest, cooking it does interfere with the "hosting" - so up to you if you make it when you have visitors.  All things aside, this dish does look good when you place it on the table. 

From my family's perspective, my daughter likes rice, chicken and prawns so it doesn't matter how it is served.  And the other half eats what he is given!

Final thought - I miss the extras such as mussels and small prawns and I did add squid at the end.  "Rick" might call me a philistine and accuse me of ruining an authentic dish, but I say cooking is also about eating food you like... and there is nothing wrong with a bit of creativity.  Sorry Rick! 

Tuna with Lemon and Capers - Pasta (Eric Treuile and Anna Del Conte)

You were warned that I adore this book!

This recipe is a 'no cook' and chosen as something quick and easy to make after work.  Although I usually plan the "menu" for the week ahead, I do sometimes just say "pasta" and aim to make something with whatever I have in the house.  90% of the time this does tend to variations on a tin of tomatoes.  I have however used this blog as the motivation needed to try something different - to broaden my tastebuds as well as something tasty but easy to make.  I chose this recipe not because it evoked summer time in the Med, but but because I always have tuna in the cupboard (who doesn't?) lemon in the fridge (for a well earned G&T) and capers (again in the fridge -which I sometimes add to my "variations on a tomato pasta sauce" recipe)

Best to prepare all the ingredients while the water is heating up as you throw (or toss) all the ingredients into the pasta once it is cooked (though I did this in a large bowl rather than the pot as per the recipe - I am sure it doesn't affect the taste).  To be honest, I would add sauce to the individual plates of pasta to save on the washing up, but in the interests of keeping to the recipe... and sometimes for the photo... I added the sauce and pasta together before serving it in bowls.  Also it does give the appearance of cultured family meal-times together (when reality is daughter asking if "we can eat in front room as Hollyoaks is on")!

This recipe is for four so I halved it for two which was fine as 250g of pasta is enough for three of us (two adults and a child).  I reserved some pasta water (not in the recipe) but adding this would be down to personal taste as the tuna should be in oil (mine wasn't) and there is additional olive oil added with the ingredients.

This dish was great for after work and the lemon juice and zest made it light and refreshing - lovely on a sunny evening.  Also the basil was finally available for me to use and other ingredients usually in the cupboard.  All in all very quick and easy to make and enjoyed.  I suspect this will become an 'after work' regular.

Spicy Sausage Ragu - Pasta (Eric Treuile and Anna Del Conte - Again)!!!

Have I already said that I love this book???  And I love this recipe too.  I have made it twice before so I know strictly speaking I shouldn't blog about it but it is so, sooooo yummy!  In fact I get the spicy sausages as a birthday present as they are quite expensive from the Italian deli.  After all what do you get the woman who has everything? Spicy Italian sausages!!! Of course I don't have everything but when you get to be a "woman of a certain age", I already have all the perfume / undies / scented candles / bath foam that I need.  Of course a few more diamonds would be well received but in the absence of that, I am very content with Spicy Italian sausages.

I decided to make Spicy Sausage Ragu for a dinner party for two very special friends. I made food that could be prepared in advance and one course that didn't need cooking.  This means that I was relaxed when the guests arrive and reduced time in the kitchen (and also drink loads).  I know pasta is possibly a boring choice for a dinner party but it was made with my special sausages and good quality pasta.  Am I forgiven?

The menu was:
Appetizer - glasses of Prosecco (for the grown ups obviously) with olives and Spanish banderas(?)
Starter - Carpaccio of Beef 
Main course - Spicy Sausage Ragu
Desert: Italian Lemon Tart
Cheese - Taleggio, Parmesan and Gorgonzola cheeses with crackers

I made carpaccio of beef again (see blog from 5th April 2011).  This simple but tasty dish can be made in advance and left in the fridge (adding garnish of rocket and watercress, and the dressing when serving).  I made the ragu in advance and didn't add the cream until I re-heated it.  I also made an Italian Lemon Tart (well I made the filling as the pastry case was shop-bought... this isn't "Come Dine With Me - luckily)!!

Onto the main recipe.  This recipe calls for Italian sausages and add chili flakes.  As the sausages are already spicy, I didn't add chili flakes but left a shaker on the table if anyone wanted any.  Also I did add chili flakes once and it was too spicy for some as cooking with chili makes the dish so much hotter than sprinkling chili flakes on when the dish is served.

I am lucky as I have a stash of home grown fennel seeds so this recipe gives me an excuse to use them.  My other half is not keen on the aniseed taste so I stuck faithfully to the recipe and didn't add more than described.  Which is probably about right actually, even though I do love aniseed flavour.

The recipe states 150ml of double cream to be added.  It does need some cream and previously I have added less (as I thought it looked too much - I have always added a bit and tasted first).  This time I stuck to the recipe and thought it was too creamy (and I love creamy sauces).   So I would stick to my previous suggestion which is add a bit at a time until you have enough for your own taste.  I do not think this affects the overall result of the finished dish because it really is good.

As my daughter insisted on joining us, I also made an unspicy ragu (using sausage meat from the butchers) and served both ragus.  No disparaging remarks made about serving pasta at a dinner party.

Admittedly I overcooked the lemon tart which I made earlier (i.e. before I had a drink so no excuse).  But serving it with cream and with the wine flowing, I don't think anyone noticed (or were too polite to say ).  This time we actually managed to eat from the cheeseboard but I did forget to serve desert wine with the lemon tart!

The lack of photographs is because:
- wasn't sure if I should include the recipe in the blog
- I drank too much (I mean I got caught up in the moment)!!!

Next blog will be a simple evening meal.

Peas (or asparagus) Prosciutto and Fresh Herbs - Pasta (Eric Treuile and Anna Del Conte)

Just to warn you that I will probably be making many recipes from this book.  It is truly great,with a variety of recipes for pasta (I never tire of pasta) and the best thing is, pictures with every recipe!  Also it suggests variations of the recipes which is how I chose this recipe.

We always have peas (well petit pois to be precise) in the freezer but the recipe also suggested asparagus.  Being the height of the asparagus season we had some in the fridge, and also the herbs are starting to grow - so this recipe was a no-brainer.

Very simple to make and not much preparation needed.  Make sure you reserve some pasta water as suggested as it helps moisten the dish, otherwise it will be too dry and I suspect claggy (see my previous post of pasta with scallops - claggy pasta... not good).  I used flat leafed parsley but you can choose mint (I didn't think it would go with the asparagus but would probably go with the peas).  Also our basil was not fully established so I couldn't use it either.  Also I like parsley and find it goes well with everything.

I used fettuccine but again you can use any long pasta.  This book includes recommendations on which pasta to use which I always find useful - but you might be either more sophisticated than me and not need the advice, or you might be more independently thinking than me and might choose whatever you want!!!

My main comment about all the recipes in the book is that 500g seems a lot of pasta for four and I always have left-overs when I make that much.  I aim for 80-100g per person which always seems sufficient.  Also I am trying to stay faithful to the recipe but occasionally I use more or less of certain ingredient, especially if the item comes close to the weight required (or I am not paying attention).  Not sure how much it changes the outcome especially as I use less pasta than stated but follow the recipe for the rest of the ingredients.  So far the balance seems ok, i.e. not too much 'sauce' for the pasta. 

Also, and this might be stupid, but I "struggle" putting pasta in the pan with the sauce as per the recipe.  I did it this time but usually I chuck it in a big bowl with the sauce and mix it then.  Of course (and lets get real here) I also just put the pasta on plates and dollop the sauce on top! 

Final comment: good choice for evening meal especially if you already have most of the ingredients.

Another main course next (still put off from baking)!!