Pork Vindail

After the Christmas period I find myself once more craving warm and spicy foods. You can’t keep a curry fan down, and I turned to my Rick Stein book, India, for inspiration. The author explains that the word Vindail refers to the fact that it contains vinegar, although I expect it dates back further to the Portuguese “vin d’alho “ which is the origin of the word Vindaloo and refers to the wine (which was then substituted for vinegar in Goan cuisine) and garlic used to make the dish.

IMG_20180109_163947

The ingredients for the sauce are meant to serve 4 although I made the dish for 2 people.  I  played around with the quantities but have given details of the original recipe in brackets. The sauce is not too hot,  but of course you can add extra chilli if you like, with a pleasing tang of vinegar which is tempered with the addition of a small amount of sugar.

INGREDIENTS (to serve 2 or 4)

  • 2 tbsp vegetable oil
  • 2cm piece of cinnamon stick
  • 3 cloves (1 clove)
  • 1 star anise
  • 1 medium onion, chopped (2 medium onions)
  • 5 cloves of chopped garlic (10 cloves)
  • 1 tbsp ground cumin
  • 2 tsp Kashmiri chilli powder (or use your usual hot chilli powder)
  • ½ teaspoon ground fenugreek (toasted ground fenugreek)
  • ½ teaspoon turmeric
  • 1 teaspoon salt
  • 200g chopped tinned tomatoes plus 1 medium fresh tomato, chopped (500g tomatoes roughly sliced)
  • 2 pork fillets (1kg chicken thighs and drumsticks, on the bone, skinned)
  • 1 tbsp white wine vinegar
  • 1 teaspoon sugar

Heat the oil in a deep frying pan and add the cinnamon, cloves and star anise. Fry gently for a minute until fragrant then add the onions. Fry until golden brown but not burnt (about 10-15 minutes). Add the garlic and cumin and fry for a couple of minutes. I added a drop of water as it started to stick. Now add the rest of the spices, fry for a few seconds then add the tomatoes. Once they have started to soften and break down (about 5 minutes) add the meat, stir and cover.

The pork cooked quite quickly, about 10 minutes, so I removed it from the pan and kept it warm then continued to cook the sauce for another 30 minutes. If you’re using chicken, leave it in the sauce to continue cooking. When the sauce has reduced and thickened and the meat is cooked (if using chicken), add the vinegar and sugar and if you’ve used pork fillets or steaks, add them back into the sauce. Cook for a further 5 minutes and you’re ready to serve.

img_20170123_205142_3611
Chicken and prawn curries

If you prefer a more traditional chicken  curry, take a look at one of my favourite recipes.

Advertisements

Christmas Sweetness

As the big day draws near and we take a little moment to reflect on the year that has passed, I thought I’d take a little moment to thank you all for your kind words, comments and support during what has been a difficult year. Yesterday we celebrated the first of several events without the exuberant, Christmas loving, presence of my father. My brother and his family travelled South to Bexhill on Sea and my mother hosted a family meal. Lots of hard work, a few tears, plenty of laughter, and of course a great deal of good food.

IMG_20171221_165808

Not usually much of a dessert maker or eater, you sometimes need to make an exception and Christmas is mine! One of the desserts I made is a great one for anyone who either doesn’t like a traditional Christmas Pudding or forgot to make one. It’s an Italian dish called Zuccotto, and can be made many different ways with little twists of your own. This is a particularly  Christmassy version as it uses panettone and is quickly assembled and feeds a crowd.

INGREDIENTS (to serve about 12 people)

  • 1 panettone (you’ll probably have a little left over to enjoy with a coffee)
  • 750g ricotta cheese
  • 120g icing sugar
  • 3 tablespoons chopped mixed peel
  • Grated zest of 1 orange
  • 3 tablespoons of cocoa powder
  • 3 tablespoons of chopped dates (or use some chopped nuts, or a mix of both)
  • A small glass of marsala or sweet wine or sherry

A round bottomed bowl (about 1.5l) or large pudding basin

Start by mixing the icing sugar into the ricotta then diving the cheese mixture roughly into 2 portions. Stir the mixed peel and orange zest into one portion and the cocoa powder and dates into the other.

IMG_20171221_165759

Line the bowl with plenty of cling film, leaving enough overhanging to wrap the base of the pudding (it will be turned out when finished and chilled).

Cut the top and bottom off the panettone so that you have two discs, about 1cm thick, then cut the rest of the loaf into 1cm slices. Put the smaller disc on the base of your bowl and line the sides with overlapping slices. It doesn’t matter if they are taller than the bowl, you can tuck them over at the end. Brush the bread which is now lining your bowl with the marsala, be generous!

Place the orange and mixed peel mix of ricotta into the base of your bowl and then cover this mixture with more slices of panettone. Brush the bread with masala and top with the cocoa and date ricotta. Place the second round on top to make a lid (which will become the base) and tuck over any overhanging bread. If you have any gaps, fill with any scraps of panettone and give it all a final, generous brush of marsala. Wrap the cling film over the top, place a plate on the  bowl and weigh it down leaving it to chill overnight in the fridge.

When you are ready to serve, remove from the fridge about 15 minutes beforehand, peel back the cling film, place a large serving dish over the bowl and tip the dessert out, flipping it over. Dust with cocoa powder and enjoy.

All that remains for me to say is Merry Christmas, Feliz Navidad and Buon Natale to you all. May the year ahead bring you health and happiness and I look forward to seeing you all again in 2018.

Ice Cream

If you do fancy making a more traditional but lighter Christmas Pudding, try this recipe. And don’t forget my Christmas ice cream or my favourite coffee ice cream.

Autumn Labours

When we were based more permanently in Spain, one of the few occasions that Big Man and I  worked together in the kitchen was for the autumn making of Quince Jelly. Practically everyone round our way over there has a couple of Quince trees and come mid October for about six weeks, we were inundated with offers of bags of Quince.

They’re a funny sort of fruit, looking like over sized pears, smelling sweetly perfumed, tasting sour and dreadful if you bite into a raw one, heavenly after cooking gently with plenty of sugar or honey.

IMG_20171019_123652

We were walking through Bexhill town centre this morning, where we’re blessed still with small independent traders selling fish, meat, fruit and veg, making curtains, looking after our teeth and eyes and selling us clothes and gifts. Big Man suddenly stopped in his tracks causing a bit of a pile up with me and the two dogs bundling into him, and was sniffing the air like a police tracker dog. “Can you smell that?” he asked excitedly.  Nope…nothing was jumping out at me but I’m recovering from a cold, so hardly surprising.  “Quince, I can smell Quince,  and they must be good if they smell so wonderful”.

IMG_20171019_130022

We reversed back up the road a few metres and outside the fruit and veg shop the marvellous sight of a small crate of smooth skinned, golden yellow Quince awaited us. Needless to say,  we snapped them all up (just over 4kgs in total) which the lady in the shop was intrigued by as she didn’t know what they were and was curious to know what we were going to do with them.

We eventually got home lugging our 4kgs of Quince,  a 5kg bag of sugar (we didn’t need that much but it was a bargain) two confused dogs and several library books.

 

IMG_20171019_125115

Big Man got straight to work chopping and less than two and half hours later we were done, we’ve got it down to a fine art now. We were sustained during our labours by a very large gin and tonic. He’d bought me back a bottle of Gin Mare  (a new one to us) from duty free, flavoured with olive, thyme, rosemary and basil. Absolutely delicious but very strong!

IMG_20171019_142334

Tomorrow we’re going to take a little tub of our Quince jelly, or dulce de membrillo to the lady in the shop so that she can try it with some cheese. Hopefully she’ll enjoy it as much as we do and if you’d like to give it a go, follow this link for the recipe which can be scaled down easily, or you could make this delicious crumble, or this incredible savoury lamb dish.

Vietnamese crab with tamarind sauce

I love reading cookery books, mainly to inspire rather than follow slavishly. Except when it’s a style of cooking that’s new to me or a cake recipe which generally needs the proportions of ingredients to be reproduced in balance with each other to achieve a good rise.

IMG_20171003_210449

I’ve had time recently to catch up on some tv watching and have been enjoying a series from about 2009, Rick Stein’s Far Eastern Odyssey. Coincidentally, I was also given a copy of the book which a pal passed on to me. Serendipity or what? I was particularly interested in the first two chapters, Cambodia and Vietnam. They are not countries I’ve ever visited, and apart from an amazing vegetarian Vietnamese meal many years ago eaten with some friends on a trip to Melbourne,  I don’t know very much at all about the food.

I was surprised by the simplicity of some of the recipes,  using few spices or flavourings, but all looking like they would really pack a punch in terms of flavour.  My mum and I decided to cook together and after buying a huge cooked crab from the local fishmonger, we made this beautiful crab with tamarind sauce. When I make it again (and it won’t be long) I’ll use 2 or 3 large crab claws per person rather than whole crab as the type we get here was perhaps not the best suited to this dish. Much as I love eating with my hands and slurping, a lot of the meat in the body cavity was lost in the sauce during the brief cooking and the spindly legs were fun but don’t have a lot of meat. The flavour however was incredible and I’d imagine it would be great too made with large prawns or even scallops.

Ingredients (serves 2 generously)

  • 1kg raw or cooked whole crab, broken up into pieces
  • Vegetable oil for shallow frying
  • 1 tbsp tamarind concentrate
  • 2 tbsp Chinese rice wine
  • 2-3 cloves of garlic, peeled and chopped finely
  • 1 hot red chilli, finely chopped (or to taste)
  • 1 ½ teaspoons of jaggery  (use soft brown sugar if you can’t get hold of it)
  • 1 ½ teaspoons of fish sauce
  • Some crushed or ground white pepper
  • About three spring onions cut into 2.5cm lengths

If your crab is raw you’ll need to shallow or deep fry it for a minute or so until the flesh changes colour. Drain on kitchen towel.

IMG_20171002_141947
We’re still picking the last few runner beans from our little garden

Mix the tamarind, rice wine and about 6 tablespoons of water together and set aside.

Heat a couple of tablespoons of oil in a wok or large pan. Add the chili and garlic and9 stir fry for about 30 seconds then add the crab, the tamarind mixture, the sugar, the fish sauce and the white pepper. Stir well,  cover and simmer for about 4 or 5 minutes.  Add the spring onions, cover and cook gently for another minute then put it all onto a large serving platter (we served straight from the wok garnished with more spring onion) and get ready to get messy and enjoy!

Waves, Woods and Walks

New recipes are few and far between right now, we’re just enjoying old favourites. As we move from what was really not a bad British summer into a typical autumn (hot and sunny one day, grey and drizzly the next) we’re enjoying lots of walks around Bexhill.

IMG_20170913_123243

Time to share some of the walks we enjoy. First of all, the beach at Bexhill. We live just a few minutes walk from the main “prom” or promenade. During certain times of the year, dogs have to be kept on lead so we head off westwards to and area called South Cliff where they can  run off lead. It’s always full of dog walkers and at weekends families with young children, cyclists, older folk and everyone in between who enjoy this car free paved walk. If you keep walking,  you reach a little local landmark, a sculpture made from driftwood by a local artist of “Salty Sam and Seawater Sally”.

IMG_20170927_103148

Sadly, it has been vandalised in the past, but now people seem to like to stop and leave pebbles with messages written on them. It’s always changing,  a living sculpture.

IMG_20170901_163726

If we head Eastwards, we go towards and gentle slope and grassy area by the beach called Galley Hill. We can enjoy views in one direction towards Eastbourne and Beachy Head and in the other direction Hastings.

20170501_092313

A Peace Pole was erected near the top of the hill earlier this year and links Bexhill-on-Sea with every other place on earth that has participated in the project.

IMG_20170901_221927

If we keep walking east, we can follow a coastal path all the way to Hastings, but the dogs are always more interested in exploring than covering great distances!

edf

When the wind  is howling, or it’s a hot, hot day, it’s fun to head off into the woods. Within driving distance we have large areas of woodlands, but just on the edge of town we have Collington Woods, a small woodland area, beautifully preserved and maintained. Great for sheltering from the wind or heat.

IMG_20170929_122819

IMG_20170914_193251

Of course, once we get home, we generally need feeding and a slow cooked Chilli con Carne hits the spot on a chilly autumn day…

Sunshine, Flowers and Beans

The English summer is unpredictable. Some beautiful days with perfect heat and a gentle seaside breeze. Then days of rain, wind and the thought that maybe, just maybe, we need to turn the central heating on.

edf

edf

Then we hear from family in Spain that it’s in the forties and it’s too hot to even think, so we feel blessed and happy to be Down by the Sea with our English weather.

edf

edf

Our runner beans are loving days of sun followed by heavy rain. Another positive for us and we’re enjoying the fruits (and flowers) of our little garden. I do miss our vegetable garden though…oh those tomatoes!

edf

Dinner the other night was a simple salmon en croute.  Roasted vegetables were cooled then placed on top of a tail fillet, wrapped in puff pastry, brushed with beaten egg and roasted for about 25 minutes.  Perfect with those beautiful beans.

edf

edf

Happy summer to my northern hemisphere friends and happy winter to those in the south!

Slow Cooked Cuban Style Pork

Long slow cooked dishes usually make me think of the cooler months, but using the slow cooker means the kitchen doesn’t get all hot and steamy, and I don’t get all hot and bothered. And with a little planning, if you need to use the oven,  head out for a few hours to enjoy the sunshine  and come home to a delicious meal!

edf

I bought a shoulder of pork the other day, a not expensive cut of meat which goes a long way with a little crowd, or it can be used for a few meals when it’s just the two of us. I’d seen a few recipes for Cuban Mojo Pork which included the juice of citrus fruits like orange , lemon and lime and the fresh flavours appealed. I also recently discovered a lovely new blog, Iowa Girl Eats. Lots of lovely gluten free recipes for those that don’t/can’t eat gluten, and for others like me who can…just a lot of lovely,  beautifully photographed recipes! This dish follows  her recipe pretty much exactly (thank you Kristin!) and I can highly recommend it. We ate the dish, as she suggested with rice, guacamole and I made some spicy Black Bean dip. Lots of lovely leftovers too, so a win-win situation.

Ingredients (to serve 6 approx)

  • Pork shoulder  (about 2kg), skin removed
  • 3/4 cup chicken stock or water
  • 1/2 cup orange juice
  • 1/4 cup each of lime and lemon juice
  • 1 red onion, finely sliced
  • 1 hot chili (cut open but left whole)
  • 1 whole head of garlic, cloves separated and peeled
  • Salt and pepper to taste
  • 1 or 2 teaspoons of dried oregano 
  • 1/2 teaspoon each of dried cumin and smoked pimentón 
  • 2 bay leaves

Put all the ingredients into the slow cooker and cook on low for about 10 hours. The meat should shred easily (like pulled pork) or you can leave it in chunks. I put the pork shoulder in whole but you can cut into  large chunks if it fits better into your pot that way.

If cooking in a conventional oven, I’d recommend cutting the pork into about four or six pieces, using a cup and a half of chicken stock and cooking on low for about 3 hours. Check the liquid half way through,  you may need to add more as you want the final dish to be juicy with some of the lovely sauce it creates to spoon over.

edf

Serve with whatever you fancy. I make my guacamole by mashing a large ripe avocado then adding in some finely chopped spring onion, a finely chopped ripe tomato,  finely chopped coriander and chili and seasoning.

If you enjoy slow cooked pork dishes, check out my Chinese Style Slow Cooked Pork.

PS. Am playing around with a “new look” on the blog. Let me know what you think, all criticism happily accepted! And if anyone knows how to add a “search” button to the top of the page, I’d love to know how…

 

Best friends, cookbooks and curry

Best friends who know too many secrets about you are worth holding on to. If they share a history with you going back to school days, consider yourself very lucky indeed. Especially if they also believe that you can never own too many recipe books. My best pal, Ria, does a grand job each year of fuelling my obsession with  cookbooks and Christmas or Birthday (and sometimes both…I’m not complaining) a new book will find its way to me and I’ll enjoy months and then years of experimenting with new recipes.

20170123_222150

 

We talk most days on the phone, which Big Man finds both incredible and hilarious (“what on earth were you talking about for the last half an hour?”…”oh, nothing much, this and that”). Our conversations invariably end with “so, what’s for dinner tonight?” and we’ll happily chat for a further 10 minutes about what we’re cooking, planning to cook, wishing we had the energy to cook, or what we took out of the freezer put by from when we were more organised with our cooking a couple of weeks back.

Lately, I’ve been cooking up a good few curries from my birthday present cookbook. Curries from all over the place and this chicken curry from Pakistan really was fantastic. Definitely dinner party quality, but also simple enough for a family meal. The description of the recipe explains that it was a Special curry because in the fifties and sixties,  if you were invited to dinner and served this, you would know the hosts had spared no expense in your honour because chickens were hard to obtain and expensive.  Luckily for most of us, this is no longer the case, but if your purse runs to it, buy the best you can.

Desi Murgh Curry – Special Chicken Curry (serves 4)

  • 4 tbsp sunflower oil
  • 2 large onions, finely sliced
  • 2 tsp each of garlic and ginger paste
  • 4 tomatoes, skinned and finely chopped (or use tinned, as I did)
  • 50g plain Greek style yogurt
  • 1 ½ tsp hot chilli powder (or more or less, to taste)
  • 1 tsp ground turmeric
  • 1 tsp cumin seeds
  • 2 tsp ground coriander
  • 3 large cardamom pods (the recipe calls for black ones but I used green)
  • 6 cloves
  • 1 bay leaf
  • Salt to taste
  • 1 chicken approx 1.2kg, skinned and jointed (I used 8 skinned chicken thighs, bone in)
  • Chopped coriander to garnish

Heat the oil and fry the onions until golden brown, take your time doing this, it’s worth it. Remove the onions and when they have cooled slightly, grind them to a paste. I did this using my stick blender with a splash of water added to the mix.

img_20170123_205142_3611

Add the ginger and garlic pastes to the oil and fry gently for a few minutes then add the tomatoes and next the yogurt. Cook for about 5 minutes then add the onion paste, the spices the bay leaf and a little salt.  Continue to cook gently until the oil separates out.

Put the chicken pieces into the pan, spoon the sauce over and add about 500ml of water. Cover the pan and cook slowly for about 50 minutes until the meat is cooked through and tender. You may need to add a splash more water so keep an eye on it.

Remove the lid, check for seasoning (adjust the salt if necessary) and continue to cook for a few more minutes without the lid until the oil separates out again.  Garnish with coriander, and serve. Don’t forget to call your best friend to tell her how good it was and you’re sorry there’s not a portion waiting for her in your freezer as you ate the lot…oops!

Mung Bean Dhal (9)

If a veggie curry is more your thing, hop over to take a look at my Mung Bean Curry.

Monkfish and mussels with a tomato and lemon sauce

January was a month for trying to eat a little healthier and lighter. Less meat, some fish and more veggies and pulses. This didn’t mean boring meals though and we finished off the month with a little luxury, treating ourselves to some monkfish. It is an expensive fish compared to others, but a little goes quite a long way and portions of about 150g per person  (even us who are greedy guts!) is about fine. Especially if you add a  handful of prawns or mussels and serve with rice or potatoes and the last of your summer runner beans from the freezer.

20170129_163800

Ingredients (to serve 4)

  • 4 fillets or steaks of monkfish
  • About 200g fresh mussels, cleaned
  • About 400ml of homemade tomato sauce or make up a simple sauce by sautéing one finely chopped onion in a little olive oil until transparent, then add 2 finely chopped cloves of garlic. Fry gently for a few minutes then add a tin of chopped tomatoes, 2 tbsp tomato purée, a good slosh of red wine, seasoning and a sprig of basil. Cover and simmer gently for about 30 minutes, removing the basil before using.
  • Some seasoned plain flour for dusting the fish
  • The grated zest of an unwaxed lemon
  • Some finely chopped flat leaf parsley and lemon wedges to serve

Start by coating the fish in seasoned flour and shallow fry on both sides until lightly browned. Remove from the pan to a plate and cover with foil.

Warm the tomato sauce and add the lemon zest and fish to it,  cooking gently for about 2 or 3 minutes. Carefully turn the fish over, add the mussels to the pan and cover with a lid. Cook for a further couple of minutes by which time the fish will be cooked through and the mussels will have opened. Discard any which refuse to open, sprinkle with chopped parsley and serve with the lemon wedges.

20170205_182146

We enjoyed a lovely bottle of sauvignon blanc bought on our recent jaunt to Le Touquet..a perfect end to the month!

If you enjoy monkfish, you might like this beautiful, delicate, monkfish curry.

Where did January go?!

Normally a quiet month, a little flat after the excesses of Christmas. Not so here, it seems to have been busy and bright….and I’m not complaining.

20170120_122153

We have been pretty good about eating lighter, and eating less meat, but I have turned to an old standby favourite this month. Tray baked chicken  (although I used an oven dish!).

20170110_203541

It’s a quick dish to throw together using whatever is nestled in the fridge and although I mostly use skinned, bone-in chicken joints, it’s great with fish fillets or just veggies.

Peel and chop potatoes into large pieces, add vegetables like peppers, courgettes, tomatoes, carrots and a full head of garlic. I haven’t given quantities as this dish is great for one, two or a dozen people. Just judge how much your crowd will eat, add a little extra as they will always want to go back for more, and find an oven dish or tray to fit the quantity.  Put all the ingredients into the dish, preheat the oven to about 180 degrees.  Pour over some olive oil, season with coarse sea salt and freshly ground pepper then customise any other seasoning to whatever takes your fancy. This time I used some dried oregano from our garden in Spain, a little smoked pimentón and half a finely chopped lemon.

20170121_201102

Mix together well, hands work best for this to ensure everything is well coated, and add a good slug of white wine,  stock or water.  Cover tightly with foil bake for about an hour then remove the foil and bake for about 20 minutes more until everything is starting to brown nicely. If you want to add some tender vegetables (I used some chopped kale) stir into the dish about 10 minutes before you’re finished. Then it’s  straight to the table, perfect one pot cooking!

We’ve been enjoying the winter sunshine and taking walks along Bexhill beach.  Then a quick trip across the channel to stock up on wine (stocks were dangerously low) and a lovely night in Le Touqet were enjoyed last weekend.

20170120_152555

And little Alfi,  one of our pups, has started on a course of hydrotherapy to build up his leg muscles after an operation on his hind leg in November to repair a damaged cruciate ligament.

20170118_150937

He’s not a water loving dog so is highly unimpressed with being put into a warm pool then shampooed and blow dried afterwards. I’d be delighted at the opportunity of such pampering but there’s just no pleasing some pups….!

I’ve been cooking and have some recipes to share with you soon, but in the meantime, enjoy the last few days of the month.