A great recipe for meat eaters or vegetarians, this bean stew is delicious with or without bacon. Great with almost all starchy side dishes, although I think it makes great comfort food when served with garlic bread, polenta or creamy mashed potato.
The maple syrup gives the casserole a lovely, smokey flavour, but if you are conscious of using sugar in any form, it could be reduced to 1 1/2 tbsp.
If you don't have a casserole dish that can be used on the hob, the stew can be made in a large saucepan, then transferred to a lidded casserole dish for cooking in the oven. Alternatively, it could be simmered on the hob, but I always find that it 'catches' on the bottom, and ultimately takes longer to cook due to loosing heat every time the lid is removed for stirring.
1 Onion, diced
1 clove Garlic, crushed
100g-150g diced bacon, or chopped back bacon (optional)
1 tin Cannellini beans
1 tin chopped tomatoes
2 medium carrots, diced
1-2 parsnips, diced
250ml Vegetable stock
2tsp soy sauce
3tbsp maple syrup
1/2 tsp paprika
1/2 tsp thyme
3tbsp corn flour
few drops kaitaia fire, or tabasco sauce, to taste
Using an casserole dish that can also be used on the hob, Fry the onions and garlic until soft. Add bacon if you are using it, and fry until the fat runs. Add paprika and cornflour, and stir until well coated.
Add the tinned tomatoes, soy sauce, maple syrup, thyme, kaitaia fire and stock. Stir well. Bring to the boil. Add beans and veg. Transfer to the oven & cook at 180deg C for 1 hour.
Thursday, September 8, 2011
Countdown to Labour Day
For many people here in New Zealand, the fourth Monday in October, or Labour Day, marks the end of winter frosts and signals the start of the gardening season.
Keen to get in on the act early, I have several seedlings poking their tentative heads out of the soil in my 'green house' ready to be planted out in my new, hubby-built veggie planters in a few weeks.
As this is my first year of 'Square foot gardening'. I'm sticking with what I know. Broccoli, Cauliflower, onions, tomatoes, coriander and Lettuce already sown, with beans, potatoes, carrots, parsnips and strawberries to follow. No heritage varieties yet.
It almost goes against the grain to be planting just one or two seeds at a time, but it really does make sense. Why grow your vegetables in a traditional manner, taking up more space than you would like to use up, and producing more veg than you family can consume before it wilts, unwanted, in the bottom of the fridge? By sowing only as much as you will eat in a week, every week, you will have a continuous crop of fresh, home grown veggies all year round.
So the theory goes, anyway. I'll let you know how it works in practice in due course!
Keen to get in on the act early, I have several seedlings poking their tentative heads out of the soil in my 'green house' ready to be planted out in my new, hubby-built veggie planters in a few weeks.
As this is my first year of 'Square foot gardening'. I'm sticking with what I know. Broccoli, Cauliflower, onions, tomatoes, coriander and Lettuce already sown, with beans, potatoes, carrots, parsnips and strawberries to follow. No heritage varieties yet.
It almost goes against the grain to be planting just one or two seeds at a time, but it really does make sense. Why grow your vegetables in a traditional manner, taking up more space than you would like to use up, and producing more veg than you family can consume before it wilts, unwanted, in the bottom of the fridge? By sowing only as much as you will eat in a week, every week, you will have a continuous crop of fresh, home grown veggies all year round.
So the theory goes, anyway. I'll let you know how it works in practice in due course!
Thursday, September 1, 2011
Sausage Casserole
An old work colleague tipped me on frying onions with butter, sugar and paprika. She swore that it was the only way to eat them with sausages, burgers or hot dogs. She was right. I thought the method would work well in trying to recreate the sausage casserole mum used to make using a commercial herb and spice blend. Happily, it gave the casserole the perfect base on which to build the other flavours. Don't be tempted to leave out the sugar. It is only a small amount, but it really does give it a more rounded flavour.
500g Pork Sausages
1 garlic clove, crushed
1 onion, diced
1tsp sugar
1/2 tsp paprika
2tbsp cornflour
1tbsp Worcestershire Sauce
2tbsp tomato paste
1tsp thyme
black pepper
500ml hot vegetable stock or water
2-3 Carrots
Brown the sausages under the grill or in a pan. Cut into 6-8 pieces, depending on size. Transfer to a lidded casserole dish.
Fry the onions and garlic in a little butter until soft. Add sugar and paprika, and cook for another minute or two. Transfer to the casserole dish.
In a jug, blend cornflour, thyme, Worcestershire sauce and tomato paste together, with a little water. Stir in the hot stock, then pour into the casserole dish.
Slice carrots. Add to casserole.
Cook for 1 hour at 160deg c. with the lid on.
I like to serve this with some green vegetables and mashed or baked potatoes.
500g Pork Sausages
1 garlic clove, crushed
1 onion, diced
1tsp sugar
1/2 tsp paprika
2tbsp cornflour
1tbsp Worcestershire Sauce
2tbsp tomato paste
1tsp thyme
black pepper
500ml hot vegetable stock or water
2-3 Carrots
Brown the sausages under the grill or in a pan. Cut into 6-8 pieces, depending on size. Transfer to a lidded casserole dish.
Fry the onions and garlic in a little butter until soft. Add sugar and paprika, and cook for another minute or two. Transfer to the casserole dish.
In a jug, blend cornflour, thyme, Worcestershire sauce and tomato paste together, with a little water. Stir in the hot stock, then pour into the casserole dish.
Slice carrots. Add to casserole.
Cook for 1 hour at 160deg c. with the lid on.
I like to serve this with some green vegetables and mashed or baked potatoes.
Tuesday, August 30, 2011
Spice-encrusted Steak with Jack Daniels Sauce
Serves 2. Needs to be pan-fried to make good use of all the buttery juices .
2 good, thick steaks - the best your budget allows
1/2 tsp chilli
1/2 tsp allspice
pinch sugar
1tsp seasalt
1tbsp mixed peppercorns
butter
1 garlic clove, crushed
80-90ml Jack Daniels
1/3c beef stock, water will do at a push
1tbsp redcurrant jelly
1/4c cream
Crush the salt and peppercorns with a mortar and pestle (or buy them ready ground!). Add allspice, chilli and sugar. Coat beef in the spice mixture, and allow to rest at room temperature for 20-30 minutes.
Fry the steaks in butter.
Remove from the pan, add more butter if needed, along with the garlic and Jack Daniels. Flame for a few seconds. Once the flame has died, add stock, jelly and cream. Heat gently until the sauce has reduced.
Oh, this was one of my favourite BC, dual-income meals. Maybe I can find an excuse for such exztravagance again!
Don't be tempted to use oil in place of the butter, or even worse, one of those oil sprays. This recipe is all about flavour. Anyway, with all that cream and alcohol, now wouldn't be a time to worry about calories!
I don't think I ever managed to flame the alcohol, so don't be concerned if yours doesn't either.
2 good, thick steaks - the best your budget allows
1/2 tsp chilli
1/2 tsp allspice
pinch sugar
1tsp seasalt
1tbsp mixed peppercorns
butter
1 garlic clove, crushed
80-90ml Jack Daniels
1/3c beef stock, water will do at a push
1tbsp redcurrant jelly
1/4c cream
Crush the salt and peppercorns with a mortar and pestle (or buy them ready ground!). Add allspice, chilli and sugar. Coat beef in the spice mixture, and allow to rest at room temperature for 20-30 minutes.
Fry the steaks in butter.
Remove from the pan, add more butter if needed, along with the garlic and Jack Daniels. Flame for a few seconds. Once the flame has died, add stock, jelly and cream. Heat gently until the sauce has reduced.
Oh, this was one of my favourite BC, dual-income meals. Maybe I can find an excuse for such exztravagance again!
Don't be tempted to use oil in place of the butter, or even worse, one of those oil sprays. This recipe is all about flavour. Anyway, with all that cream and alcohol, now wouldn't be a time to worry about calories!
I don't think I ever managed to flame the alcohol, so don't be concerned if yours doesn't either.
Salmon Mousse
The quantities given here would feed a crowd as part of a buffet. For a couple of lunches for a family of four, with a few hunks of bread and a salad, half quantity is sufficient.
1tbsp Gelatine
125ml hot vegetable stock
1 large can salmon. Drained, boned and skin removed
3tbsp dry white wine
3tbsp natural, unsweetened yoghurt
2tbsp good quality, preferably homemade mayonnaise
2tbsp fresh lemon juice
2tsp fresh parsley
100g peeled, cucumber, finely diced
6tbsp cream
Dissolve the gelatine in the stock, stirring well.
Mash the salmon, add wine, yoghurt, mayonnaise, lemon juice, gelatine/stock mixture and parsley. Blend well.
Stir in cucumber.
Whip cream and fold in gently.
Pour into a bowl, or mould and chill for two hours before serving.
The footnote in my book advises against experimenting with rose wine, or substituting aoli instead of the mayonnaise. However ,creme fraiche will give good results as a replacement for yoghurt.
1tbsp Gelatine
125ml hot vegetable stock
1 large can salmon. Drained, boned and skin removed
3tbsp dry white wine
3tbsp natural, unsweetened yoghurt
2tbsp good quality, preferably homemade mayonnaise
2tbsp fresh lemon juice
2tsp fresh parsley
100g peeled, cucumber, finely diced
6tbsp cream
Dissolve the gelatine in the stock, stirring well.
Mash the salmon, add wine, yoghurt, mayonnaise, lemon juice, gelatine/stock mixture and parsley. Blend well.
Stir in cucumber.
Whip cream and fold in gently.
Pour into a bowl, or mould and chill for two hours before serving.
The footnote in my book advises against experimenting with rose wine, or substituting aoli instead of the mayonnaise. However ,creme fraiche will give good results as a replacement for yoghurt.
Peppermint Slices
I feel a little hyocritical for posting these, considering we hardly eat any sugar these days. However, they were such a big part of my childhood, and so perfect for the school cake stall, that I think they need to be shared.
If you are short on time, you can make the base one day, then add the filling the next. Just leave enough time for the chocolate to set before cutting and serving.
Base
100g Butter
1/4c. Sugar
1/2tsp baking powder
2/3c. plain flour
3/4c. oats or dessicated coconut
1 tbsp cocoa
Filling
2c. icing sugar
few drops peppermint oil, or 1tsp peppermint essence
optional green colouring
Topping
200g chocolate of your choice. Here's where you can get creative if you have time, by swirling different chocolates together to make a marbled pattern.
Cream the butter and sugar together. Add the dry ingredients, and mix well. Press into a greased swiss-roll/jelly-roll pan, and bake at 180dec. C for 20-30 minutes. Cool in the tin.
Filling and topping Mix icing sugar, peppermint and green colouring together, along with enough hot water to make a thick icing. Pour onto base and leave to set. Once set, Melt the chocolate and pour over, using a fork to pattern the top if you wish. Chill until set. As the chocolate is harder than the icing underneath, it is useful to allow it to come to room temperature before slicing, to help prevent the chocolate from snapping.
If you are short on time, you can make the base one day, then add the filling the next. Just leave enough time for the chocolate to set before cutting and serving.
Base
100g Butter
1/4c. Sugar
1/2tsp baking powder
2/3c. plain flour
3/4c. oats or dessicated coconut
1 tbsp cocoa
Filling
2c. icing sugar
few drops peppermint oil, or 1tsp peppermint essence
optional green colouring
Topping
200g chocolate of your choice. Here's where you can get creative if you have time, by swirling different chocolates together to make a marbled pattern.
Cream the butter and sugar together. Add the dry ingredients, and mix well. Press into a greased swiss-roll/jelly-roll pan, and bake at 180dec. C for 20-30 minutes. Cool in the tin.
Filling and topping Mix icing sugar, peppermint and green colouring together, along with enough hot water to make a thick icing. Pour onto base and leave to set. Once set, Melt the chocolate and pour over, using a fork to pattern the top if you wish. Chill until set. As the chocolate is harder than the icing underneath, it is useful to allow it to come to room temperature before slicing, to help prevent the chocolate from snapping.
Tome of Culinary Knowledge
By nature, I am a rather organised, tidy person. My husband will attest to this. I frequently berate him for leaving opened mail, along with their now-redundant envelopes, strewn across the sideboard.
It follows then that I was troubled by the disorganised recipe collection that I had gathered over many years. Comprising of two card files, magazine clippings, hand written scribblings on scraps of paper, foodie calendars, and other assorted recipe sources, it was overwhelming, and unusable unless I had several hours free to find what I was looking for.
Imagine my excitement then, when I found a faux leather book into which I could compile this overgrown collection. It was a thing of beauty. The cover was a rich deep red, with gold filigree, and 'Recipe book' written in a gold stylised script. Inside, its thick cream pages were tabbed. It even had space to glue in clippings and a useful 'cooks reference section'. All could be annotated by the compiler, and indexed. Nothing could have suited me better in practicality or aesthetics.
Of course, I bought it.
Initially I just transferred the recipes from one source to the other, but I soon realised that by doing so, I was writing out recipes that I may, delicious as they sounded, never actually use. So I created a rule: only tried, tested and loved recipes would go into my tome of culinary knowledge.
Flicking through the book now gives the reader some insight into how my families eating habits have changed, and what has stayed the same. From luxurious Spice-encrusted Steak with Jack Daniels Sauce, and time-consuming Lemon Meringue Ice Cream of our B.C. (Before Children) days, through the Fruit and Oat Bars of the baby years, to the super-easy, child friendly Bean Stew and sugar-free muffins. Amongst the ones that have stood the test of time are Sausage Casserole, Salmon Mousse, Tomato Soup and mum's Peppermint Slices. I am a little concerned though about what the twenty-three recipes under the baking section say about me. Especially when you consider that the 'Salad' pages contain only one!
It follows then that I was troubled by the disorganised recipe collection that I had gathered over many years. Comprising of two card files, magazine clippings, hand written scribblings on scraps of paper, foodie calendars, and other assorted recipe sources, it was overwhelming, and unusable unless I had several hours free to find what I was looking for.
Imagine my excitement then, when I found a faux leather book into which I could compile this overgrown collection. It was a thing of beauty. The cover was a rich deep red, with gold filigree, and 'Recipe book' written in a gold stylised script. Inside, its thick cream pages were tabbed. It even had space to glue in clippings and a useful 'cooks reference section'. All could be annotated by the compiler, and indexed. Nothing could have suited me better in practicality or aesthetics.
Of course, I bought it.
Initially I just transferred the recipes from one source to the other, but I soon realised that by doing so, I was writing out recipes that I may, delicious as they sounded, never actually use. So I created a rule: only tried, tested and loved recipes would go into my tome of culinary knowledge.
Flicking through the book now gives the reader some insight into how my families eating habits have changed, and what has stayed the same. From luxurious Spice-encrusted Steak with Jack Daniels Sauce, and time-consuming Lemon Meringue Ice Cream of our B.C. (Before Children) days, through the Fruit and Oat Bars of the baby years, to the super-easy, child friendly Bean Stew and sugar-free muffins. Amongst the ones that have stood the test of time are Sausage Casserole, Salmon Mousse, Tomato Soup and mum's Peppermint Slices. I am a little concerned though about what the twenty-three recipes under the baking section say about me. Especially when you consider that the 'Salad' pages contain only one!
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