Thursday, December 31, 2009
While gutted the Mackerel still had its head, bones and skin. Not to worry it was so easy to de-bone (just asked our fisherman house mate).
Cut along the side of the fish, putting your knife between the top fillet and the backbone. Separate the the fish into two. Pull the head with the back bone off in one go. That takes care of most of the bones. The rest are easy to pick out.
We didn't heat the mackerel up, but just mixed it in with hot dill rice and mint and cucumber yogurt.
Tuesday, December 29, 2009
Makes 1 large loaf
1 pinch saffron
1 tsp sugar
1 cup dried chopped fruit
1 tsp yeast
1 pinch salt
4 eggs (med)
1 cup chopped nuts and seeds
3-4 cups flour
2 Tbs poppy seeds
Make saffron powered by grinding the saffron in a small pestle and mortar (or small cup and the end of a wooden spoon) with the sugar. In a large bowl add the saffron powder and dried fruit and cover with bowling water. Let stand for 10 min or add the yeast and let prof. Then add 3 eggs to the mix with a pinch of salt. Add the nuts and then slowly start adding the flour. You may need more or lest flour (just ask your dried fruit its up to them). Let raise 4 hours or overnight.
Turn oven to hottest setting. 220c. Divide into 3 parts. Roll into snakes and braid. Make an egg wash with the last egg and paint the dough. Cover the top with poppy seeds. Bake for 30-35 min until nice and brown.
So what did we have with Christmas Challah? What else but smoked mackerel and starfish cookies. It was wried but tasty.
Thursday, December 24, 2009
Saeid got a chocolate and almond one and we still didn't like it. If you most try a one, share!
Wednesday, December 23, 2009
Saeid had Wilderer Ragout Reh und Hirsch mit Grunen Spatzle und Salat or Wild Deer with some yummy sauce, homemade spinach Spatzle and a salad. The Spatzle was so good, even better than my moms!
I had Gansebrust mit Blaukraut und Knodel or Goose breast with red cabbage and a potato dumpling. If ever in Southern Germany stop in Greding, its a very cute town and make sure to eat at the Krone!
Thursday, December 17, 2009
Irish Lamb Meatloaf
500 gram (about a pound) of Irish minced lamb (or any lamb/beef or turkey)
2 cups of brown bread
1 clove garlic
1 handful fresh parsley
1 tsp soy sauce
1/4 tsp really spicy English mustard
1 tsp cumin
1 Tbs ketchup
1 tsp hot pepper.
Heat an oven to 180c or 350f.
Put the brown bread, onion, garlic and parsley in the food processor and blend into a crumb. Mix with the mince, egg, soy sauce, mustard, cumin and pepper. Fill a loaf pan with the meatloaf. Mix the ketchup with hot pepper and top the meatloaf with it.
Bake for an hour.
Tuesday, December 15, 2009
Gnocchi Minestrone Soup
1 tsp oil
4 cups stock or broth (veggie or meat)
1 large carrot cut chopped
1/2 cup butternut squash chopped
1 clove garlic minced
1/2 chopped cabbage
1 tsp tomato paste
Salt and Pepper
Herbs and parmesan
Lightly fry the carrots, butternut squash, onion and garlic on a medium heat. Add the stock or broth and mix in the tomato paste. Bring to a boil. Add the cabbage and gnocchi. When the gnocchi floats to the top the soup is ready. Check for salt and pepper and top with fresh herbs and or parmesan.
Monday, December 14, 2009
The 2009 Daring Cooks challenge was hosted by Simone of Junglefrog Cooking. Simone chose Salmon en Croute (or alternative recipes for Beef Wellington or Vegetable en Croute) from Good Food Online.
Salmon en croute:
Mascarpone or creamcheese 5.2 ounces/150 gr
Watercress, rocket (arugula) and spinach - 0.6 cup/4.2 ounces/120 gr
Shortcrust pastry - 17.6 ounces, 500 gr. Use a butterversion such as Jus-rol which is frozen or dorset pastry. or... make your own!
Salmon fillet (skinless)- 17.6 ounce/500 gr
egg - 1 medium sized
1.Heat the oven to 200°C/390 F. Put the mascarpone or cream cheese in a food processor with the watercress, spinach and rocket and whizz the lot until you have a creamy green puree. Season well.
2. Roll the pastry out so you can wrap the salmon in it completely (approx. 2-3 mm thick) and lay it on a buttered or oiled baking sheet (it will hang over the edges). Put the salmon in the middle. If it has a thinner tail end, tuck it under. Spoon half of the watercress mixture onto the salmon. Now fold the pastry over into a neat parcel (the join will be at the top, so trim the edge neatly), making sure you don’t have any thick lumps of pastry as these won’t cook through properly. Trim off any excess as you need to. Make 3 neat cuts in the pastry to allow steam to escape and make some decorations with the off-cuts to disguise the join if you like. Brush with the egg glaze.
3. Bake for 30 minutes or until the pastry is crisp and browned. To test wether the salmon is cooked, push a sharp knife through one of the cuts into the flesh, wait for 3 seconds then test it against the inside of your wrist; if it is hot, the salmon is cooked. Serve with the rest of the watercress puree as a sauce.
This was my first Daring Cooks challenge so I also made the short-crust pastry. I have never enjoyed making pie crust, but I got out the kitchen scale and gave it a try.
It was so so hard! I hated rolling it out. Next time I will just buy the short-crust ready made.
Wrapping the salmon was very simple and fun. I change the filling. I mix 1 cup cooked spinach, feta, dried dill and cumin.
Wednesday, December 9, 2009
"To make orecchiette, take equal amounts flour and semolina. If I remember maybe 2 cups each. Put in middle of table (or large bowl if you like), but with my nonna, we made a mound on the table, and made a volcano in the middle. Sprinkle some salt over all, add about 1 cup water into the volcano, and work it in with a fork. It may not all work in, but you will get a dough. Knead the dough. Divide into several chunks, roll into snakes about as fat as your thumb. Then cut into pieces about 1/2" thick. Put that cut piece in your left palm. Now stick your right thumb tip into it, and form over your thumb tip. Pinch the sides alittle, and put on a clean towel to dry.Use the leftover flour/semolina mixture on your hands and cutting surfaces to keep dough from sticking."
I started to make the pasta before I remembered that I didn't have any semolina. I went ahead anyway. I had to add more flour for rolling. But came out really well. Really simply, but not fast.
I cook the Orecchiette in salted boiling water until they floated (about 2 min). Then mixed them a sauce of fresh tomatoes, capers, olives, and topped with parmesan. Came out a bit on the chewy side, next time I'll use the semolina.
Monday, December 7, 2009
Beet, Clementine, Feta and Spinach Salad
Severs 4 (if you like salad and I do!)
Into a bowl:
3 cups Spinach washed
3 small beets chopped (roasted and pealed, or pickeled)
3 Clementines pealed and seperated
1 tsp of feta
1 tsp Olive Oil
1/2 vinegar or lemon juice
few drops of balsamic vinegar syrup
Sunday, December 6, 2009
This delicious Smoked Mackerel Pâté was made by our friend for Thanksgiving. Everyone loved it. I think its a great recipe for any holiday. Rich, creamy goes well with pita bread, chips or even raw veg!
2-3 tablespoons freshly squeezed lemon juice
3/4 to 1 whole package (200-250g) of
Approx. 200g or ¼ cup of melted butter
Thursday, December 3, 2009
Easy Tomato Sauce
Makes 1 1/2 cups
1 tsp oil
1 onion chopped fine
1/2 shallot chopped fine (could leave out or add use a whole one)
5 cloves of smoked garlic chopped fine
1 jar/can tomato puree
1 tsp mix herbs
1/2 tsp basil
1/2 tsp paprika
Salt and Pepper
Cook the onions, shallot and garlic in the oil on med for 3 min. The onions are still going to be a bit raw but add the tomato puree. Rinse the jar or can with water and add the water to the pan. Mix in the herbs and spices. Bring to a low boil and then lower the heat and cook for 20 min. Check for salt and pepper.
We topped ours with parmesan (which was great) but now I'm thinking capers, or black olives would look really nice too.
Wednesday, December 2, 2009
Caviar on Hard Boiled Eggs
2 boiled eggs sliced
top with each egg with 1/4 tsp Caviar
I couldn't let Saeid have all the caviar fun so I made these:
Caviar on Cucumber
1/4 English Cucumber, pealed and sliced
2 Tab Cream Cheese
2 Tab Thick Greek Yogurt
2 Chopped Green Onions
Mix the cream cheese and yogurt together. Add the green onions and cover each cucumber slice with 'cream yogurt'. Top with each slice with 1/4 tsp of caviar or capers.
Makes 1 Sandwich
1 Challah Roll
1 slice Roast Turkey
1 tsp Cranberry Chutney
If you want to try your hand at Challah try this Bread Machine Challah Recipe. Its a bit to sweet for me. I'll be sure to post our family recipe (once its found or recreated).
Friday, November 27, 2009
Makes 4 Kababs
450 gm Ground Beef or Lamb
2 Onions grated
1 tsp Salt
1/2 tsp Pepper
The key to making these kabab is crying. After grating the onions place in a clean tea towels and squeeze out all the onion juice.
Mix the dry onion with meat, egg, salt and pepper. Using your fingers mix and mic the meat until it is sticky. (about 5 min) It is a good idea to use gloves for this. Cover the meat and let rest in the frig for 3-12 hours.
Pre-heat oven to hottest setting. (200c+) Line a baking sheet with foil. Shape the kababs and mark the top with the back of a spoon. Bake for 30 min. Add a sliced tomato for the last 5 min of cooking.
Top the kababs with sumac and serve with Cholow rice. Our kababs where a tinny bit dry, so next time we are going to cook them on the grill pan.
Thursday, November 26, 2009
Wednesday, November 25, 2009
1 pound of chicken
1 stock cube or 3 cups of stock
1 onion chopped
1 carrot chopped
1 large potato chopped
1 tsp oil
1 cup frozen peas
2 tsp butter or oil + 2 tsp more for biscuits
2 tsp flour
1 tsp mustard
1 cup Irish soda bread mix or biscuit mix
1 tsp dried parsley
1 tsp fresh tarragon (optional)
Salt and Pepper
Chicken and Veg
Bring the chicken to a boil in stock, cover and lower the heat. Cook for an hour. Remove the chicken, de-bone, shred and put in an oven safe pan. Keep the stock for the sauce, but put 1/2 cup of the stock in the frig to cool for the biscuits.
Brown the onion, carrots and potato in the oil. Add to the chicken.
2 tsp of butter or oil in a empty veg pan with 2 tsp of flour stir together and slowly add the hot stock (about 1 1/2 cups) mixing all the time. Add the mustard and herbs. Pour over the chicken and veg add the frozen peas and mix. Check the taste and add salt and pepper as needed.
Cut 2 tsp of butter in with Irish soda bread mix, add the cool stock a few drops at a time.
If using biscuit mix use the recipe on the box, but use the cool stock as the liquid. Should be a wet dough.
Spoon on top the the chicken and bake the whole thing at 185c or 365f for 30 min.
Friday, November 20, 2009
I know what you are thinking "Its no-knead you don't need to use your bread machine!" I do, I'm lazy and its cold in Ireland. The bread machine mixes everything and then keeps it warm.
1 cup of water
2 1/2 cups of flour ( I use 1/2 of whole wheat)
pinch of salt
dash of yeast
Turns out the using the bread machine cuts down the raising time by 12 hours. In fact if I left to to rise longer the dough would overflow again. I haven't baked it in the bread machine, but I did find a lazier way of molding the dough. When the dough is ready turn the oven on its hottest heat. Flour some parchment paper(use tons like 1/2 cup or more) and drop the dough on it. The dough will look normal from the top, but inside the pan it will be a wet cobweb mess. Once all the dough is out use the parchment paper to shape the dough. The dough will be covered in flour. The extra flour on the parchment paper will burn, so dump it or get a new paper. Oil the paper and cook the bread for about 30 min.
I like this bread even better than the original. You don't have to wait for it to cool all the way and the crust is hard but not so thick. I like it toasted with Kerry Gold Butter and Marmite!
Wednesday, November 18, 2009
When I saw two cute quails I just had to buy them. The butcher took the back bone out for me so they cooked up so fast. Not everyone likes 'small birds' feel free to use chicken or enjoy the risotto on its own.
Tarragon Lemon Quail
Wash the quail and make sure all the feathers are out. Season inside and out with salt, pepper, chopped tarragon and lemon. Rub a drop of olive oil to the outside and drop in a very hot grill pan, 5 min a side. My quail were very small and the bones were out, if yours are bigger pop them into a hot oven for 30 min.
Risotto should be made with a short grain rice like Arborio, but it is possible to use a medium grain rice. I used 2 cups of Arborio. And yes you have to stand next to the pot the whole time stirring and stirring, its worth it!
Finely chop one onion.
In a pot with 1 tsp olive oil and 1 tsp butter saute the onions.
Add the rice stirring until the rice is glossy or translucent.
Add 1/2 white wine and a pinch of saffron.
Once the wine is absorbed add 2 cups or more of warm broth one ladle at a time adding more only after the rice has taken in the liquid.
Finish with 1 cup of frozen peas and 2 Tbs of chopped fresh tarragon. Top with the small bird, or some Parmesan.
Tuesday, November 17, 2009
So rich! It was like eating a thick chocolate mousse. Thank you for finding the recipe Mom.