Sunday, 20 January 2013
By now you all (presumably) get the Fife Diet concept, it's a bit long in the tooth but every so often we have a relapse and go local. So this meal mainly utilises produce bought at the local farm shop which is conveniently situated in the local farm next door; Bankhead Farm. So ladies and gentlemen I give you:
Cockletrees Sausage & Sweet Potato with Cauliflower Cheese.
Boil and mash sweet potato ( 3 good sized ones will do), add a bit of butter for lubrication.
Cook (beef) sausage in onion (add a shot of Bisto) and lay it in an ashet with the sweet potato.
Boil cauliflower, add a cheese sauce, add grated cheese. Bake in the oven until burny burny.
Serve as per the photo above.
For two lost souls you need: 3 sweet potatoes boiled and mashed in butter, 6 beef sausages, 1 onion, Bisto, 1 cauliflower, cheese sauce (?), grated cheese, seasonings.
Ali's verdict - tasty & filling. Yum.
Sunday, 30 December 2012
|The burning pudding|
|The toasted sandwich|
Roasted ham with honey and mustard applied is fantastic.
A good turkey sandwich needs to be toasted.
Whisky burns very well on a Christmas pudding.
We need to buy more locally produced meat and vegetables.
Olive bread is great.
Coca-Cola still is the best drink in the world and should really be considered a health drink.
Garlic roasted spuds do the trick.
Salt and sauce or salt and vinegar? We can't quite decide.
French wine every time.
Breakfast biscuits are made by Elves and have magical properties.
Proactive yogurt and fruit smoothie mix well as an invigorating drink.
Dirty carrots are good for you.
Friday, 31 August 2012
|Adapted from the More with Less Cookbook's "Garden Vegetable Curry"|
Serves 7 - 8
Heat some olive oil in a saucepan and add a couple of chopped onions together with a couple of cloves of minced / finely chopped cloves.
Fry lightly for 5 minutes and then add 2 tablespoons of curry powder, 1 teaspoon of turmeric and a teaspoon of cumin seeds and fry for another 3 minutes.
Add a tin of chopped tomatoes and a squeeze of tomato paste and cook for a few minutes until the mixture thickens.
Add a packet of sliced cabbage or cabbage and leeks or greens; 3 diced carrots and 5 small chopped potatoes. Stir until all coated in the sauce and then add a teaspoon of salt.
Cover with water and simmer for 15 minutes.
While simmering, boil half a dozen eggs then shell them.
Add a few handfuls of frozen green beans or peas or both, and a tablespoon of lemon juice, and simmer for another 15 minutes.
Add the boiled eggs (whole) and heat through for 5 minutes.
Serve with long grain rice, cutting the eggs in half for serving and with chutneys, curry condiments and chipatas on the side.
Thursday, 9 August 2012
A quick and tasty veg stir fry.
You need: A chopped onion, 6 small dirty carrots, 12 chopped mushrooms, a half cup of frozen peas, 6 small plum tomatoes, cooked rice, balsamic vinegar, garlic (as you like it), dried chillies, salt and pepper and oil. Use a well oiled wok or better still something non-stick with a lid and chop the veg to suit.
Fry in the usual stir fry order on a hot hob, that's onions oil and all the additives first, don't be mean. Then add the vegetables finishing with the cooked rice (pre-prepared elsewhere or even leftover). Take away from the heat after about 7 minutes and leave with a lid on for another 5 just to let it all come together. Serve immediately.
You can of course add (cooked) meat or whatever things you like towards the end of the process.
Saturday, 9 June 2012
It was a rare and unexpected triumph, my first attempt at Bruschetta. Something I presume everybody else knows about etc. and has made up oodles of times. Anyway this works:
Ingredients - 4 big tomatoes, fresh basil leaves, olive oil, balsamic vinegar, garlic, seasoning and of course a nice crusty bread of your choice.
Method - Skin the tommys in boiling water (hold in the pot for a minute, extract with a fork and the skins peel away very easily in an extremely satisfying manner). Scoop out all the gunge and seeds (discard) and chop the bits up. Add a teaspoon of balsamic vinegar and a tablespoon of the oil. Chop up about 8 basil leaves and add with the seasoning and some crushed garlic (to taste). Mix.
Toast or bake the bread (cut into 1/2 inch thick slices), scoop on the tomato filling and serve on a warm platter. If you're lazy get some ready sliced garlic bread, heat it up and pop the mix on. Garnish with a few olives, splash around a cheap Chianti and you're motoring like an Alfa 166. Yummytastic.
Prep time - 10 minutes.
Cook time - 5 minutes.
Scoff time - 7 minutes (may vary according to conversation and other hygiene factors).
Thursday, 24 May 2012
Pastrami (Turkish: pastırma, Romanian: pastramă, Yiddish: פּאַסטראָמע pastróme), is a populardelicatessen meat usually made from beef and, traditionally in Romania, also from pork and mutton. In Israel, "Pastrama" is the term used for sliced chicken and turkey. Like corned beef, pastrami was originally created as a way to preserve meat before modern refrigeration. For pastrami, the raw meat is brined, partly dried, seasoned with various herbs and spices, then smoked and steamed. In the United States, although beef navels are the traditional cut of meat for making pastrami, it is now common to see pastrami made from beef brisket, beef round and turkey.
PASTRAMIRAMI: It's almost summer, the air temperature is almost in double figures so time for weekday salads. Why not brighten and protein up a salad bowl by adding pastrami rolls to it? Salad is a mix of iceberg (not trendy but crunchy), spinach, rocket, peppers, plum tomatoes and French dressing. Simple and tasty.
Sunday, 22 April 2012
Got the Alabama Shakes? (Not to be confused with the rattlesnake shake or the crap over hyped soul/funk band). Suffering from a red wine/peanut oil and Gin hangover c/w a lack of sleep and a throbbing temple spot? You need some of the early morning Shakes, a simple, quick and not too colourful but easy on the eye feast of carbs and protein to get you back into orbit and onto the M90 once more. The Shakes are on the left here, the other items are French toast and scrambled eggs - you know fine well how to do them so I'll concentrate on the big Ss.
You need: Olive Oil, boiled garlic new potatoes, cold ham, a few cocktail sausages, Worcester Sauce, seasoning.
Heat the oil and frizzle the sausages in a non-stick sauce pan, add the spuds and ham, let it all get hot and sweaty. Add the Big W sauce (carefully and according to your taste). Serve sizzling from the pot with breakfast normals as above or with toast or muffins. Head(s) cleared in 5!
Tuesday, 28 February 2012
|Dished up with a little Basmati Rice.|
|From the oven ready to serve.|
Main part - 4 chicken breasts chopped, 2 sweet potatoes sliced, 1 onion sliced, 1 red pepper sliced, seasoning (also garlic if you like that sort of thing) and a little water.
Place it all in a casserole, layer the sweet potatoes on top. Cook in the oven in the casserole (with a lid on to keep it moist) at 200 for about an *hour till the chicken is hot hot hot and sweet potatoes are nicely mushy.
Sauce - one tablespoon of olive oil and one of vinegar, 1.99 teaspoons of sugar, big squirt of tomato puree, a little water. Boil and simmer to a nice saucy consistency and add the cornflour to thicken.
Add the sauce to the chicken mix at the end of the *hour in the oven and cook for a further half hour or so.
Serve with rice on a warm platter.
Saturday, 7 January 2012
Enough for three?
3 large eggs, a splash of milk, a knob of buttery substance, oil, rough cut whole meal bread (7 - 8 pieces), seasoning to taste.
Break the eggs into a pasta plate, mix with milk, add seasoning. Heat oil/butter in a frying pan. Dip the bread in the egg mix, two slices at a time and allow a little time to soak. Turn the bread over (more soaking up etc.) then using a fish slice drop the two slices into the hot oil. Sear each side and allow to brown. Serve with bacon, HP Sauce and whatever else you like for breakfast.
Alternatively once cooked you can dust the pieces with icing sugar and serve with jam or syrup.