Pork & Sausage Casserole

Yesterday my friend John came over to continue to help me build my raised beds in the polytunnel. He is stronger than me and better with pieces of wood...

I decided to make a pork and sausage casserole for dinner - a kinda cross between a French cassoulet and a Spanish stew... but with no beans and no peppers and with fresh chives !

I took some photos as I was making it. I measured nothing, more just threw things in as I thought of them... so here it is -

Pork & Sausage Casserole
1 Pork Tenderloin (called pork steak in Ireland) chopped in small cubes
1 pack Sausages (any kind - I used skinless ones, but pork and herb sausages would be heavenly) - chopped
1 Onion - sliced
4 medium Mushrooms - chopped into decent hunks
2 x 290ml jars Tomato Pasta Sauce (I used my own homemade sauce from my own veggies - containing tomatoes, basil, garlic and onions all blended smooth and stored for the winter in glass jars LINK TO RECIPE HERE)
3 tablespoons fresh Chives - chopped small
Sea salt and freshly ground Black Pepper to taste
1 tablespoon Olive Oil
1. Throw the chopped pork and sausages into an ovenproof casserole dish.

2. Add the olive oil.


3. Toss in the pasta sauce and stir well in to coat the meat. Homemade pasta sauce recipe click here

4. Add in the chopped chives.

5. Toss in the sliced onions.

6. Bung in the mushrooms as well.

7. Stir it all in together, adding the salt and pepper. Mix well.

8. Shove the covered dish in the oven !

10. Slide in a few whole potatoes in their jackets (skins).

11. Bake the whole lot for 1.5 hours at 180C.

12. Tell everyone how hard it was to make and try not to smile too much...

Sunday Lunch - Roast Chicken & Roast Vegetables

How To Make A Delicious Roast Chicken Dinner

in the Easiest Possible Way

Yesterday I roasted a chicken and some vegetables for Sunday lunch. My good friend John was visiting and doing a few jobs for me. In exchange I cook !

The chicken was a free range, almost organic one from The Friendly Farmer who has a farm near Athenry.

I like to sometimes cook the entire roast dinner in the roasting tray - it saves on electric, time and effort !

I pre cook the vegetables in slightly salted water until they are almost cooked. Then drain them well.

I pour plenty of olive oil over the chicken and into the roasting pan. I then sprinkle in quite a lot of Herbs de Provence. I mix the herbs into the olive oil and then baste

both the chicken and all the vegetables well.

This means that they food is cooked in olive oil and is also flavoured with heavenly Provencal herbs.

I also stuffed the chicken with sage and onion stuffing (packet mix from Paxo - very good taste and texture and not expensive).

Needless to say it was delicious and extremely easy to prepare and cook.

Cottage Pie & Shepherd's Pie

Here is one of my all time favourite lunch or dinner recipes.

My Mother used to make this in the same way, as did my Nan. It's very simple and basic - no fancy unusual ingredients.

Fast n Easy !

Good old fashioned home comfort cooking at its best !

What's the difference between Cottage Pie and Shepherd's Pie ?
The only difference between cottage pie and shepherd's pie is that cottage pie is made with minced beef and shepherd's pie is made with minced lamb. Everything else is the same. I'm sure there are many variations - but this is how I make it.
Cottage Pie - Shepherd's Pie

This recipe is for the beef version (Cottage Pie) - if you are making Shepherd's Pie, just substitute minced lamb for the beef.

1.5 lbs (700g) Minced Beef/Lamb
1/2 medium Onion (chopped well)
1 tablespoon Olive Oil
2 tablespoons Bisto Instant Chicken Gravy Mix (the chicken version tastes 100 times better in any recipe than the beef version and you can't taste that it's chicken !)
1.5 tablespoons Lee & Perrins Worcestershire Sauce
Water (small amount)
6 medium sized Potatoes
2 ozs Butter
2 tablespoons Milk
Freshly ground black Pepper
Sea Salt
1. Lightly cook the chopped onion in a saucepan in the olive oil for 3 to 4 minutes.


2. Add the minced beef or lamb and mix it in well - breaking up the mince so that there are no clumps.




3. Cook the meat and onion until it is all brown. Keep the lid on the saucepan as much as possible in between stirring, in order to keep as much liquid as possible (rather than loose it via steam).

5. Add the gravy mix granules and stir in well.

6. Immediately add the worcestershire sauce and a small amount of water. The amount of water added should be just enough to make a moist mix, but not one with runny sauce. Mix it in well while still cooking on the stove top.

7. Spoon the meat mixture into an ovenproof dish.

8. Peel and chop the potatoes into small chunks as below. Cook for about 20 minutes until they are soft.

9. Drain the cooked potatoes and return them to the saucepan (its still warm and will keep the mix warm and soft).

10. Add the butter and milk to the potatoes and mash very very well.

11. Add a nice bit of freshly ground black pepper and some ground sea salt, then mash and mix this in well too.

12. Spoon the mash potato onto the top on the meat mix in the dish. If you spoon it in small amounts you can cover the area without having to 'spread' it too much. Spreading it often stirs up the meat underneath and makes a mess.

13. Flatten the top with the back of a fork.

14. Place in the oven at 160C (325F & gas mark 3). Cook until the top is golden all over and the ridges are slightly brown and crispy looking. (Takes about 30-40 mins usually).

15. Serve with something like mashed swede (as below) then eat !

The instructions for making the mashed swede / turnip (called turnip in Ireland - swede in UK) are in the next post (Click Here)

Baked Ham with Honey & Mustard Glaze

This is a traditional and very versatile part of the Irish Christmas Dinner. Although the honey and mustard glaze is my preference, traditionally it would more likely have been just honey or brown sugar, if anything.

The really great thing about cooking a ham at Christmas, is that you also have loads of cold ham for sandwiches, for salads, to serve with cabbage and white sauce, for on pizzas, for almost anything in the days after the Big Dinner.

Here in Ireland (and in the UK) we have our Christmas Dinner on Christmas Day, usually around 1.30pm to 3.30pm. It lasts all afternoon and then in the evening we eat cold meats, cheeses, pickles, anything we have left over and we fancy !

I'm English living in Ireland for a good while now. I have noticed that basically the traditions are the same, but with a few interesting differences. Turkey and ham as the dual meats in the Christmas Dinner is one of them. In England we would have had just turkey (well we did in the part I come from).

So here is my baked ham recipe for this Christmas...

Christmas Baked Ham with Honey & Mustard Glaze

6 lb (2.5 kg) unsmoked best prime Ham Joint (this is from the hind legs)
Vegetable Stock Cube (I use Kallo organic stock cubes, but Knorr aren't bad either for taste. I really don't like Oxo cubes for cooking)
1 Onion
1 Carrot
2 Bay Leaves
Whole Peppercorns
2 tablespoons grainy Mustard (good quality)
3 tablespoons clear Honey
Water
150ml Apple Juice
Fresh Black Pepper

1. Put the whole ham (gammon) joint into a large saucepan and cover it with cold water. Leave the skin etc on it at this stage.

2. In a bowl dissolve the stock cube in 300ml of hot water.

3. Add the apple juice to the dissolved stock cube, as well as the onion (in large chunks), the carrot (large slices), the bay leaves and 12 whole peppercorns. Stir a small bit to mix.

4. Pour the stock, juice and veg mixture into the sauce pan with the ham.

5. Place the lid on the saucepan and bring it to the boil on the hob (top of the stove).

6. Once it is boiling, turn down the heat so that it simmers lightly. Simmer like this for 2.5 hours. Make sure you skew the lid slightly, so that the steam can escape.

7. After the 2.5 hours, cover it again and bring it to the boil slowly.

8. Once boiling, again reduce it to a simmer and gently cook it for another 1.5 hours.

9. Now allow the ham to cool in its liquid in the saucepan for 40 minutes.

10. Remove the ham from the liquid. Using a very sharp narrow knife (a fish filleting knife works), remove the skin and most of the fat underneath, leaving only a thin layer of fat.

11. With a sharp knife, cut a lattice (checkered) pattern into the ham (through the fat and into the meat).

12. Put the ham into a roasting dish, tray or pan.

13. In a small bowl mix together the honey, the mustard, and some freshly ground black pepper.

14. Spread this mix evenly over the exposed surface of the ham.

15. Cook the ham in the oven now for 30 minutes at a preheated 200C (gas mark 6), when it should be light brown on the surface and caramelised.

Serve with the dinner !

You can also bake a ham like this and use the meat cold.

You will be left with a ham and vegetable stock. You can use this as a stock base for soups and other dishes. I would skim off as much fat as possible from the stock, remove the bay leaves and freeze it in small portions ready for use.

The Foods the Food Safety Experts Won't Eat

I found this article/blog post this evening and though that as it was so clearly written and full of proven accurate information, that I would share it will you all.

I already knew most of it - but I didn't realise about the canned tomatoes.

And don't think it is exaggerated scaremongering - it most definitely isn't. I have drank organic milk for years, and eat organic fruit and veg as much as I can.

I wouldn't touch farmed salmon with a bargepole - I used to see what they were fed... And I have a friend who gets very sick within a few minutes every time she eats farmed salmon.

However, there is an organic salmon farm off the coast of Galway - but I seem to only be able to find the smoked organic salmon in local stores - not fresh organic farmed salmon.

Meat is another biggie - If I can't afford the organic version, then I buy local meat I know has been grass fed and has had an outdoor life. But I try and stick to organic - or simply eat wild caught fish.

Here is the link - The foods the food safety experts won't eat

The World's Healthiest Meal - An Anti Cancer Curry

I was recently browsing around news sites and newspapers, and especially the health, food and medical news, doing my usual thing and getting lost in time...

After a lot of reading bits here and there, I found an article in the Telegraph talking about an Anglo Indian chef who was fanatical about finding the perfect curry - a superfood - superspice curry.

My interest was piqued !

Gurpareet Bains is an English born Anglo Indian cook and nutritional therapist, who has an incredible passion for what he is interested in - and it happens to be extremely healthy food which tastes incredible !


He has developed - designed - invented - whatever you want to call it - The Ultimate Cancer Fighting Curry - which also happens to be incredibly healthy in many other respects.

It is in fact a chicken and blueberry curry, with goji berry pilau rice. Gurpareet says that it can help fight off carcinogenic cells. But it also contains many traditional ingredients like ginger, turmeric, chilli and garlic, which are all in their own right a superfood. And all are antiviral and antibacterial.

Every portion of this incredible curry contains the same nutrition as 49 helpings of spinach, 23 bunches of grapes or 9 helpings of broccoli. The article explains that experts have agreed that it contains up to 20 times as much nutrition as any specially formulated 'healthy' meal.

Gurpareet says that you need only eat this once a week to help deal with the prevention of cancers and many other illnesses such as Alzheimers.

So - what is in this incredible meal ?

I emailed Gurpareet and asked him if he would mind if I included his recipe on my blog. His reply was enthusiastic and he was kind enough to agree.

So here it is...

Chicken Curry with Blueberries & Goji Berry Pilau Rice
(serves 4)

20g chopped Coriander
200g fresh or frozen Blueberries
2 tablespoons freshly grated Ginger
Sea Salt
500g low fat Greek Yogurt
4 cloves Garlic - chopped
5 tablespoons extra virgin Olive Oil
2 teaspoons ground Turmeric
2 tablespoons ground cinnamon
1 teaspoon Chilli powder
500g uncooked Chicken breast
1 teaspoon Garam Masala
Fresh Coriander leaves
2 teaspoons Cumin seeds
1 small Onion - sliced
1 Carrot - grated
1 & 3/4 cups of Water
1 cup Basmati Rice
50g Goji Berries
Handful of peas (fresh or frozen)

The Curry


1. Blend 20g of chopped coriander, the blueberries, the grated ginger and 3/4 of a teaspoon of salt with the low fat Greek yogurt. Once well blended put this to one side.

2. Put the chopped fresh garlic into a saucepan with 3 tablespoons of olive oil. Heat on a low-medium heat until the garlic starts to brown. Just 1 or 2 minutes.

3. Add 1 teaspoon of turmeric and mix it in well. Heat for 20 seconds.

4. Mix in the ground cinnamon and the chilli powder. Cook this for another 20 seconds.

5. Add 500g of uncooked chicken breast meat, which has been cut into bite sized pieces.

6. Seal the meat, stirring frequently. This should take no more than 5 minutes.

7. Next slowly pour the yogurt mixture (that you prepared above) into the saucepan with the meat.

8. Bring this to a simmer on a low heat.

9. Simmer for 10 minutes. Do not cover. Stir it from time to time.

10. Then stir through the Garam Masala.

11. The curry is made. Garnish with some fresh coriander leaves.

The Rice

12. Place the cumin seeds and 2 tablespoons of olive oil into a saucepan.

13. Heat on a low to medium heat until the seeds begin to pop. This should take no more than 3 minutes.

14. Add the sliced onion and cook until it is soft.

15. Add 1 teaspoon of turmeric powder. Stir it in and heat for 20 seconds.

16. Add the grated carrot and cook for 2 minutes.

17. Boil 1 and 3/4 cups of water.

18. Place the onion mixture, 1 cup of basmati rice, 1/2 teaspoon of salt and the boiling water into a large microwavable bowl. Mix well with a fork.

19. Cook, uncovered, in the microwave for 4 mins (700W), 3.5 mins (800W), 3 mins (900W).

20. Mix it well again.

21. Cook again, uncovered, for 4 mins (700W), 3.5 mins (800W), 3 mins (900W).

22. Now cover the bowl (clingfilm if no lid) and cook for 4 mins (700W), 3.5 mins (800W), 3 mins (900W).

23. Remove from the microwave and add the Goji berries and the peas. Fork them in.

24. Re-cover the bowl and let it stand for 10 minutes.

25. Fluff the pilau rice up with a fork and serve with the curry.

Gupareet Bains website is at www.gupareetbains.co.uk Please take a look - he has some amazing ideas.

Leek & Bacon Gratin (or just Leek Gratin)

This is a favourite 'throw it all together' dish of mine, and I have had to concentrate to work out the quantities so that I can share it with you !

You can make it with bacon or without, so it is great for both carnivores or vegetarians... everyone's happy !

I often make it as a main meal as I am a leek freak, but it also makes a great vegetable side dish for a roast dinner or any main meal really.

Leek and Bacon Gratin / Leek Gratin

4 large Leeks (and I mean large - if not huge then use a lot more to make up - the leeks are important!)
10 slices unsmoked Back Bacon (rashers in Ireland and bacon in the UK - I haven't a clue what you call it in the states)
4 ozs (1 cup) grated Cheddar Cheese
1/2 pint (1.25 cups) Milk
1 Egg (beaten)
1/4 pint (150ml or 2/3 cup) single Cream (light or pouring cream)
1 tablespoon English Mustard (ready made)
Sea Salt & fresh ground Black Pepper

1. Chop the leeks into good sized pieces, about an inch each roughly.

2. Poach the leeks in the milk with salt and pepper to taste (place both in a pan, boil and then simmer for 15 minutes).

3. Remove the leeks from the liquid (but keep the milk for later). Put the leeks in a shallow oven proof dish (a lasagne style dish is perfect). Make sure the dish is well buttered.

4. Miss this bit out if you are vegetarian. Slice the bacon into strips and fry gently until the fat runs out of them. Once that has happened, fry on a hotter heat until they are nice and crispy.

5. Place the bacon strips on top of the cooked leeks and mix in a bit.

6. In a bowl, beat together the egg, the single cream and the mustard.

7. Add the beaten mixture to the left over milk in the saucepan, and mix in well.

8. Heat this gently. DO NOT let it boil please. Just let it thicken a bit.

9. Pour this sauce over the leeks.

10. Sprinkle the grated cheese evenly over the top. (If you have one) slice a fresh tomato and lie the slices over the top to decorate.

11. Place in the oven at 180c for about 20 minutes, or until the top starts to colour. Alternatively for more speed, you can just brown it under a grill.

As a variation you can sprinkle fresh ground nutmeg on the top before putting it in the oven.

Chicken & Tomato Casserole

My Sunday has been fairly relaxed and easy compared to the last few weeks. Life is beginning to get back to some semblance of normal...

Normal for me that is.

This evening I made a Chicken and Tomato Casserole, adapted from a recipe I found in a hurry this afternoon on the net. MM came to concrete in some fence posts for me over by the barn and stables, and in exchange I baked him some bread and cooked dinner. The casserole is made completely from what I call 'store cupboard' foods, and is very easy to make and cook.

The chicken I used was from SuperValu and cost me just €1.48 as there was only 2 days left until the use by date ! I bought 4 packs and froze them all. MM said it tasted good... And he normally doesn't eat 'messed around' food - so I'm assuming thats a good thing !

Also... I have never photographed food before so please excuse the quality of the photographs... I'm sure with experience it will go from crap to less crap in no time.

Maybe.

Chicken & Tomato Casserole

5 Chicken Wings
5 Chicken Legs (in fact any chicken joints will do)
1 cup of uncooked Rice
1 Onion
2 tins chopped Tomatoes
1 large teaspoon minced Garlic (comes in a jar for emergencies or when you are too tired to cook properly!) or 3 cloves of chopped Garlic if you prefer
Extra Virgin Olive Oil
1/2 teaspoon ground Cayenne Pepper
1/2 teaspoon Sea Salt
Freshly ground Pepper to taste

1. In a frying pan lightly fry the rice and chopped onion until it is very slightly browned.

2. Add the garlic, tomatoes, salt, cayenne pepper and pepper.

3. Lay the chicken pieces in the bottom of a large oven proof casserole dish.

4. Pour the tomato sauce over the chicken pieces evenly.



















5. Cook in an oven at about 190C or 400F, for around 1.5 hours until the chicken is falling off the bones.

This is great served with jacket potatoes (baked) and lashings of butter...

Sausages, Mashed Potato and Onion Gravy

Wow more sunshine and pale blue skies ! Miracles can happen after all...

I am pottering in the garden on and off. I have a wonderful, very light and easy to hold Bosch battery strimmer which is perfect for me and my rheumatoid arthritis, as I can no longer pull start my petrol mower or brush cutter. The only problem is the battery lasts about 20 to 30 minutes and then takes 3 hours to charge ! So on my (very long) wish list are 4 more battery chargers and batteries... However, at least the battery running out means I rest like I am meant to, much to my frustration.

Yesterday I bought some sausages and bacon from The Friendly Farmer at Kinvara farmer's market. He is there every week and rears all his animals the old fashioned way with free range 'strip' grazing. He uses no chemicals and the absolute minimum of medications. He also uses mostly old traditional breeds, which are hardy and have much more taste (more fat yes as this is natural etc and you can always cut it off).

Tonight I am going to cook his sausages (80% pork) and eat them with some mashed potatoes and onion gravy.

Mmmmmmmmmmm.

News Flash

Next week Ronan has promised to 'pose' for me and this blog... so watch this space and be introduced to the 'real' Ronan, The Friendly Farmer, on location at Kinvara farmer's market...

Sophii's Mashed Potato

6 medium Potatoes
2 oz salted Butter
1 Egg
Dribble of Milk
Freshly ground Black Pepper

1. Peel, chop and cook the potatoes until they are cooked fully.

2. Drain the potatoes and return them to the warm saucepan.

3. Add the butter, raw egg, a dash of milk (be very careful not to put too much milk), and a good grinding of black pepper.

4. Mash the potatoes with the other ingredients until it is all totally smooth and creamy.

5. Don't panic about the egg being raw. A. I use only local organic, free range eggs, and I know the farmer, so I know they are ok. B. When in with the hot potatoes and mashed, the egg cooks fast anyway.

I personally am not fond of salt, and never add it to anything apart from on very rare occasions. This mash is perfect without adding salt, especially as you have used salted butter. Try it please, before you add extra salt, you will be very surprised.

Onion Gravy

Gravy
Onions
Olive Oil

1. Peel, slice and fry the onions in the olive oil until clear, browning and starting to go sweet and caramelised.

2. Make your gravy as normal (either from scratch or the instant Bisto kind).

3. Add the onions to the gravy and serve with the sausages and mash !

Disclaimer !
The writer is not responsible for the readers of this blog getting fat...