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Andy D
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« Reply #2220 on: 22:10:48, 12-06-2008 » |
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I am going to do Ower Nige's recipe in last weeks Observer at the weekend.
200g yogurt. a heaped handful of mint leaves. 1 tsp coriander seeds, 1 lime, 2 small hot red chillies, 3 cloves garlic, 2 tsp turmeric, 1 tsp ground cumin, a good glug of olive oil, lamb fillets
That list was going so well until the last ingredient! I'm quite surprised by a recipe which uses twice as much turmeric as cumin, I'm always very sparing with the turmeric. |
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Ruth Elleson
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« Reply #2221 on: 01:16:56, 13-06-2008 » |
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I've had one of those strange evenings where I crave cookery at a stupid hour. Since midnight I've knocked up a pea and mint soup (couldn't have left that any longer without having to chuck away the remainder of the mint I'd bought as a salad ingredient for Glyndebourne last week) and an oven-baked bacon and tomato risotto. Both are currently cooling and will result in several portions for the freezer. I went to Asda today and got a huge, delicious-looking ribeye steak for 75% off (but due to keep till Saturday). I will look forward to that, fried medium-rare, accompanied by Jersey Royals and peas, when I get home from the Linbury tomorrow night. Now... suggestions required! (I hasten to add that I am going to bed in a minute, and will act upon suggestions on Saturday  ) One of the things I picked up at Asda at reductions time was three heads of fennel (grand total of 72p!) Any ideas? |
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Oft hat ein Seufzer, deiner Harf' entflossen,
Ein süßer, heiliger Akkord von dir
Den Himmel beßrer Zeiten mir erschlossen,
Du holde Kunst, ich danke dir dafür!
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harmonyharmony
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« Reply #2222 on: 01:20:40, 13-06-2008 » |
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I always roast fennel.
Perhaps deglaze the roasting tin with orange juice?
It's also nice (and this is a Nigel recipe) if you cook it low and slow on the hob with a little bit of water and butter and then throw some grated parmesan on the top at the end. It's from Real Food so I'm sure someone here will be able to locate the receipt.
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'is this all we can do?' anonymous student of the University of Berkeley, California quoted in H. Draper, 'The new student revolt' (New York: Grove Press, 1965) http://www.myspace.com/itensemble |
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Morticia
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« Reply #2223 on: 08:56:12, 13-06-2008 » |
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I couldn't find anything in Real Food involving fennel but this sounds close to what hh mentioned. Can't see why it wouldn't work with fennel.
Baked Chicory with Parmesan
4 heads of chicory
75g butter
2 cloves garlic, squashed but not peeled
Small lemon
6 tblspns fine, white, fresh breadcrumbs
5 tblspns finely grated Parmesan
Trim the chicory heads, cutting off any imprefect leaves and trimming the root. Slice in half from root to tip.
Warm the butter in a casserole over a moderate flame. Place the halved chicory in cut side up so that it fits snugly inside. Tuck in the garlic and let it colour slightly with the chicory. Cover with a lid and allow to cook slowly in the butter. Don't allow it to colour too quickly. Once the underside turns pale gold, squeeze over the lemon and scatter the crumbs and Parmesan over the top.
Transfer, still covered to a preheated over, 190C/Gas 5 and bake for about 30 minutes until the cheese has melted.
Gosh, typing that has made me hungry! I seem to remember PW telling us about Fennel Soup that he had made. Perhaps he can dig out the recipe ...?
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oliver sudden
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« Reply #2224 on: 09:01:21, 13-06-2008 » |
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imprefect leaves Quick! Mort! Fix! The glossary's hungry maw is opening...  |
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Morticia
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« Reply #2225 on: 09:06:48, 13-06-2008 » |
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Oh bugler! That'll teach me to attempt typing before having my first cup of tea |
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Antheil
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« Reply #2226 on: 09:42:44, 13-06-2008 » |
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This is a Nige recipe for fennel and black olive gratin:
Heat the oven to 200C or gas 6.
Trim the outer leaves from the fennel and discard. Peel the layers off one by one cutting off the root part as you go. Cut the layers into tulip petal sized pieces, slicing along the grain.
Throw the fennel into a pan of salted boiling water and boil uncovered for about 5 minutes. Drain thoroughly.
Lightly butter an ovenproof dish and arrange half the fennel in the bottom. Roughly chop the black olives and scatter them on top. Cover with the remaining fennel, season and pour over the cream. Cover with a thick layer of parmesan. Bake in the oven for about 20 minutes or until the cream is bubbling and the fennel is tender. Leave to cool for 5 to 10 minutes before serving.
Great for lunch with good bread or as a side dish to fish.
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Reality, sa molesworth 2, is so sordid it makes me shudder
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Morticia
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« Reply #2227 on: 10:49:01, 13-06-2008 » |
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The last hour or so has seen me happily leafing through Real Food, growing hungrier by the second and wanting to dash into the kitchen and cook absolutely everything in the book  I keep returning to gaze speculatively at his Roast Chicken with Basil and lemon. In fact .... / <rushes out of front door to the nearest butcher> |
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Antheil
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« Reply #2228 on: 19:16:13, 13-06-2008 » |
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The last hour or so has seen me happily leafing through Real Food, growing hungrier by the second and wanting to dash into the kitchen and cook absolutely everything in the book I keep returning to gaze speculatively at his Roast Chicken with Basil and lemon. In fact .... / <rushes out of front door to the nearest butcher> And what did you get from your nearest butcher Mort? And do the cats approve of your choice? I'm not doing the latest Nige receipt tomorrow that I posted because I want something that will go with a veritable mountain of green vegetables, so it'll be his grilled chunky lamb leg steaks with mustard and lemon, tenderstem broccoli, leeks and new pots. Also lined up is a very Summery dish of salmon, tenderstem broccoli and new potatoes. Followed the next day by yet more salmon, poached and tenderly laid on a soft duvet of colourful leaves and pillows of luscious green spiced lentils, the flesh flaking into those lovely little forkfulls which of course is topped by a creamy dollop of Yeo Valley organic yoghurt ......... Are we happy? Oh Yes we are!! |
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Reality, sa molesworth 2, is so sordid it makes me shudder
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Morticia
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« Reply #2229 on: 19:37:37, 13-06-2008 » |
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And what did you get from your nearest butcher Mort? And do the cats approve of your choice?
Ants, my most fervent hope whenever I return from the butcher is that the cats will not approve of my choice. It makes for a much quieter life |
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martle
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« Reply #2230 on: 19:57:32, 13-06-2008 » |
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Yeo Valley organic yoghurt .........
Anyantyanty, Coming as it does from near Aber, I'm sure you know about this stuff...  Simply the best around, I reckon.  |
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Green. Always green.
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Antheil
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« Reply #2231 on: 20:13:18, 13-06-2008 » |
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martymartymarty
Come in Houston, we have a problem.
Your image is not showing up.
Which Aber? Down by whereby what is it you is you referring to? You has got us confused (Memo to non-Welsh residents, about 1 million villages go by the short form of Aber and a lot of them like yoghurt, so they say, I suspect they lie)
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Reality, sa molesworth 2, is so sordid it makes me shudder
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martle
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« Reply #2232 on: 20:25:12, 13-06-2008 » |
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Aberystwyth, natch.
And it's a pot of Rachel's organic yoggers!
NOMx3
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Green. Always green.
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Morticia
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« Reply #2233 on: 20:33:34, 13-06-2008 » |
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it's a pot of Rachel's organic yoggers!
NOMx3
Ah, now you're talking. Speaking as a yoghurtphobe, even I like it. Unless you're talking about a plain one ... Does she do plain? |
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Antheil
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« Reply #2234 on: 20:50:15, 13-06-2008 » |
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it's a pot of Rachel's organic yoggers!
NOMx3
Ah, now you're talking. Speaking as a yoghurtphobe, even I like it. Unless you're talking about a plain one ... Does she do plain? Of course she do plain, yoghurt is basically plain innit? Just yoghurt. Plain. Yoghurt. IT IS YOGHURT. PLAIN. Plain and simple the Mother of All Yoghurts is dead simple. It's yoghurty and hunky and we love it. |
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Reality, sa molesworth 2, is so sordid it makes me shudder
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