Thursday, 16 August 2018

Leek and Potato Frittata

It was tea time in the van and we had some leeks, potatoes, eggs and cheese so what else to make but a frittata. We used new potatoes halved then cut into 1cm slices but you can use any spud you like, in fact you can use any vegetable you might have left over in the fridge to make this simple satisfying dish.


Ingredients:

10x New potatoes, halved and sliced.
1x Leeks, also halved and sliced
1x Garlic clove, crushed
6x Eggs
Grated cheese, a couple of handfuls
Fresh herbs of choice to top, I used dill because it is all I had.
Butter for frying


Method:

1. Cook the potatoes in a pan of boiling water for about 5 minutes. Drain and allow to dry off.
2. In a frying pan cook the potatoes in butter until just about turning golden. Add the leeks and garlic and cook for another 5 minutes.
3. Beat the eggs together with some salt and pepper then add to the pan and cook on a low heat for about 5 minutes.
4. Top with grated cheese then pop under a medium grill until the cheese is bubbling.
5. Dust with some fresh herbs, allow to cool for 5 minutes then serve.


Wednesday, 15 August 2018

Crock Pot Pork Cheeks with Celeriac Purée

Pork cheeks has to be one of our favourite cuts of meat and they lend themselves perfectly to a slow cooker. You will have to ask a butcher for them and probably order in advance but I totally recommend you do, you wont regret it. I usually serve one cheek as a starter but today we had 2 each as a main with a bigger portion of purée and a side of vegetable sauteed in garlic butter.



Ingredients:

10x Pig cheeks
2x Onions, diced
2x Carrots, peeled and diced
2x Leeks, sliced
1x Parsnip, peeled and sliced
3tbsp Caraway seeds
1tbsp Black peppercorns
1tsp Dried thyme
2x Garlic cloves, crushed
280g Tomato purée
1x Bottle of red wine
2x Bay leaves
1x Pint of beef stock

For the Purée:
1x Celeriac
2x Large potatoes
Double cream
Butter


Method:

1. Dust the cheeks in flour, season then brown in a frying pan before placing in the slow cooker.
2. Cook all the veg, herbs and seeds in the frying pan for about 20 minutes until beginning to caramelise.
3. Add the tomato purée, stir through and cook for a further 5 minutes then pour in the bottle of wine and bring to a simmer for 5 minutes, followed by the beef stock for another 5 minutes.
4.  Pour the whole lot into the slow cooker and leave on low all day.
5. Peel and chop into chunks the celeriac and potatoes. Bring to a boil in a pan then simmer until soft. Drain the water, return to the heat and pour in a substantial amount of cream then mash with a fork until smooth. Add a big blob of butter and season to taste.
6. Remove the cheeks and set aside. Sieve the cooking liquor to make a rich sauce then plate up! Serve with some nice veg, I sauteed some runner beans, broad beans and courgettes in garlic and butter.

Tuesday, 14 August 2018

Simple Pan Fried Sea Bass with French Beans and New Potatoes

No sauce, no spice, no flavours. Good, fresh food cooked simply can be just as delicious as the most complex dishes. Simply pan fried in rapeseed oil the fresh sea bass fillets are perfectly joined with fresh, boiled new potatoes topped with a bit of dill, and french beans blanched then finished off in a pan with a bit of butter. The whole thing takes about 10 minutes and is a delightful summertime dinner.


Ingredients:

Sea bass fillets
New Potatoes
French Beans
Fresh Dill
Butter
Rapeseed oil
Lemon


Method:

1. Bring a pan of salted water to boil then add the new potatoes and simmer for about ten minutes or until soft. Stab them with a fork and if they slide off they are ready. Drain then add a blob of butter, salt and pepper and spin around the pan to evenly coat.
2. Blanch the beans in boiling water for about three minutes then drain. Allow to dry then finish off in a frying pan with a blob of butter and somne salt and pepper.
3. Season the sea bass fillets then fry skin side down in a drop of rapeseed oil in a  frying pan on mid-high heat for 2-3 minutes, flip over for a minute then serve with the beans and the spuds topped with dill and a wedge of lemon. Simple and delicious.

Tuesday, 3 April 2018

Slow Cooker Lasagna

My lot love lasagna but it can be quite time consuming to make so I was keen to attempt it in the slow cooker. The final result was certainly tasty but there is no doubt the traditional oven method is better, however the simplicity and ease of using a slow cooker, especially in the caravan, does make this lasagna a winner and we will be making it again. It's a dish that will evolve over time as we try different ingredients, cheeses and timings. If you do give it a go please let me know how you get on and any ingredient changes you make. As it is tweaked I think it will get better and better.


Ingredients:

800g Mince Beef
1x Red pepper, finely diced
2x Onions, finely diced
2x Carrots, finely diced
2x Garlic cloves, crushed
3x Celery sticks, diced
1x Beef stock cube
680g Passata
1tbsp Worcestershire sauce
1tbsp Red wine vinegar
1tsp Mustard powder
1tsp Dried mixed herbs
2tsp Lemon juice
1x Handful of fresh basil, chopped
Lasagna sheets
200g Mozzarella, grated
400g Cheddar, grated
350ml Double cream

For the topping:
Cheddar
Parmesan

Method:

1. Brown the mince either in a frying pan or like I do in the oven. Break the mince up in an oven tray and roast on gas mark 6 for 45 minutes, but every 15 minutes or so remove the mince and break it up with a wooden spoon. The idea is to get lovely browned grains of mince and all the water evaporated. When browned allow to cool.
2. Mix the meat in a bowl with all the veg, herbs, sauces and spices.
3. In a separate bowl combine the mozzarella, cheddar and cream.
4. In the slow cooker layer the meat sauce, lasagna sheets then cheese sauce and keep repeating until all gone. The top should be meat sauce for the slow cooking but top with grated cheddar and parmesan half an hour before serving. Cook on low for a total of 4-5 hours.





Monday, 2 April 2018

Sausagehenge

There is absolutely no way we could plan a trip to Stonehenge tomorrow without having Sausagehenge and mash the night before. It is such a comical way to serve up bangers and mash and the Little Larrys just loved it.




Ingredients:

Sausages
Potatoes
Peas
Gravy

Method:

Cook the sausages your favourite way then slice length-ways and serve on top of mash surrounded by peas. Make a well in the mash in the centre to pour your gravy.

The perfect gravy  for bangers and mash is marmite onion gravy and the recipe can be found here:
Marmite Onion Gravy