I eat this often and adore it every time - the Lea & Perrins Worcestershire Sauce is what makes it - so simple and yet MMMMMMMM
Cheese on Toast with Worcestershire Sauce
White Bread - sliced not too thickly
Mature Cheddar Cheese - sliced not too thickly
Bottle of Lee & Perrins Worcestershire Sauce
1. Toast your bread slices under a grill ON ONE SIDE ONLY. Remove them from the grill.
2. On the untoasted side, lay the slices of Cheddar cheese evenly over the bread, leaving very small gaps near the edges (it will run off if you put it right up to the edges).
3. Return the bread and cheese to the grill and toast until the cheese has melted and is beginning to turn brown in places (it will also be bubbling all over). Remove from the grill.
4. Straight away, sprinkle the Worcestershire Sauce over the slices. (It will run off in places but don't worry as the bread will soak some up from underneath).
5. Cut the slices into quarters and put on your serving plate.
6. Eat straight away as soon as possible. This is not as good once cold or even cool.
Showing posts with label Vegetarian Fare. Show all posts
Showing posts with label Vegetarian Fare. Show all posts
Sunday, 7 February 2010
Sunday, 17 January 2010
Carrot and Parsnip Soup Recipe
Carrot and Parsnip Soup
1 lb Carrots
1 lb Parsnips
1.5 Onions
4 Garlic Cloves
2 teaspoons Fresh Ginger
2 teaspoons ground Cumin
1.5 teaspoons ground Coriander
10 cups Chicken Stock (Vegetable stock if you are vegetarian)
4 tablespoons Extra Virgin Olive Oil
Sea Salt
Freshly ground Black Pepper
1. Finely chop the onions.
2. Place them in a large saucepan with the olive oil. Fry for 3 minutes until they are soft.
3. Mince or very finely chop the garlic and the ginger.
4. Add the garlic and ginger to the saucepan. Cook for another 1 minute.
5. Add the carrots (chopped), parsnips (chopped), cumin, coriander,
salt and pepper.
6. Cook for another minute, stirring the ingredients well.
7. Add the stock to the saucepan. Bring the pan to a steady simmer and cook for about 30 minutes partially covered, or until the veg is soft.
8. Remove it from the heat and blend the soup with a hand blender or a bigger one.
9. Serve with a swirl of cream if you are feeling decadent !
1 lb Carrots
1 lb Parsnips
1.5 Onions
4 Garlic Cloves
2 teaspoons Fresh Ginger
2 teaspoons ground Cumin
1.5 teaspoons ground Coriander
10 cups Chicken Stock (Vegetable stock if you are vegetarian)
4 tablespoons Extra Virgin Olive Oil
Sea Salt
Freshly ground Black Pepper
1. Finely chop the onions.
2. Place them in a large saucepan with the olive oil. Fry for 3 minutes until they are soft.
3. Mince or very finely chop the garlic and the ginger.
4. Add the garlic and ginger to the saucepan. Cook for another 1 minute.
5. Add the carrots (chopped), parsnips (chopped), cumin, coriander,
salt and pepper.
6. Cook for another minute, stirring the ingredients well.
7. Add the stock to the saucepan. Bring the pan to a steady simmer and cook for about 30 minutes partially covered, or until the veg is soft.
8. Remove it from the heat and blend the soup with a hand blender or a bigger one.
9. Serve with a swirl of cream if you are feeling decadent !
Tuesday, 12 January 2010
Mashed Swede
Here is a quick post with the recipe for mashed swede (called turnip in Ireland). Sorry, I'm English and my habit is to call it swede - I get very confused !
Here in Ireland a swede (orange flesh, round, root vegetable) is called a turnip and a turnip (white flesh, pointed and like a big carrot, root vegetable) is called a white turnip.... I think I have the hang of it now...
Where I came from in Somerset... swedes are called mangelwurzels (pale yellow flesh, round, root vegetable) by some older folk .... but in fact a mangelwurzel is a slightly different root veg than the swede - and so there is the same confusion in Somerset just with a different slant !
Mangelwurzels were even used in past times in England for a sport called Mangold Hurling (the mind boggles) and the making of hooch (illicit liquor).
Anyway enough rambling - here is the recipe
Mashed Swede
1 whole Swede
Water
Freshly ground black Pepper
Ground Sea Salt
3 ozs Butter
1. Peel and chop the swede into small pieces.
2. Place the pieces into a saucepan, add a large pinch of salt and cover with water. Bring to the boil.
3. Boil for about 20 minutes, or until nice and soft.
4. Drain the swede and return it to the saucepan.
5. Add the butter, together with the pepper and salt to taste.
6. Mash very well until the mixture is consistent. It won't go smooth and some small lumps usually remain.
7. Taste and season with salt and pepper again if required.
8. Ready to serve.
Here in Ireland a swede (orange flesh, round, root vegetable) is called a turnip and a turnip (white flesh, pointed and like a big carrot, root vegetable) is called a white turnip.... I think I have the hang of it now...
Where I came from in Somerset... swedes are called mangelwurzels (pale yellow flesh, round, root vegetable) by some older folk .... but in fact a mangelwurzel is a slightly different root veg than the swede - and so there is the same confusion in Somerset just with a different slant !
Mangelwurzels were even used in past times in England for a sport called Mangold Hurling (the mind boggles) and the making of hooch (illicit liquor).
Anyway enough rambling - here is the recipe
Mashed Swede
1 whole Swede
Water
Freshly ground black Pepper
Ground Sea Salt
3 ozs Butter
1. Peel and chop the swede into small pieces.
2. Place the pieces into a saucepan, add a large pinch of salt and cover with water. Bring to the boil.
3. Boil for about 20 minutes, or until nice and soft.
4. Drain the swede and return it to the saucepan.
5. Add the butter, together with the pepper and salt to taste.
6. Mash very well until the mixture is consistent. It won't go smooth and some small lumps usually remain.
7. Taste and season with salt and pepper again if required.
8. Ready to serve.
Thursday, 7 January 2010
Heavenly Hummus aka Houmus
I am addicted to this stuff !
Houmus
(hummus, humus, humous etc)
400g tin Chickpeas
100g Tahini (sesame seed paste)
3 Garlic Cloves (crushed)
4 (maybe 5) tablespoons Lemon Juice
1 tablespoon Extra Virgin Olive Oil
1. Blend the chickpeas with the lemon juice until it makes a nice smooth paste (in a blender or food processor).
2. Add the tahini, garlic, olive oil and a good pinch of sea salt.
3. Blend this in until smooth. You may need a wee bit more lemon juice.
4. Serve with fresh bread or pitta and some high quality olive oil for drizzling or dipping.
Yum !
You can add things like cumin or chilli (maybe 1/2 teaspoon each), or even chopped peppers etc to vary the taste.
Houmus
(hummus, humus, humous etc)
400g tin Chickpeas
100g Tahini (sesame seed paste)
3 Garlic Cloves (crushed)
4 (maybe 5) tablespoons Lemon Juice
1 tablespoon Extra Virgin Olive Oil
Sea Salt
1. Blend the chickpeas with the lemon juice until it makes a nice smooth paste (in a blender or food processor).
2. Add the tahini, garlic, olive oil and a good pinch of sea salt.
3. Blend this in until smooth. You may need a wee bit more lemon juice.
4. Serve with fresh bread or pitta and some high quality olive oil for drizzling or dipping.
Yum !
You can add things like cumin or chilli (maybe 1/2 teaspoon each), or even chopped peppers etc to vary the taste.
Monday, 28 December 2009
Curried Parsnip Soup
Loads of parsnips left after Christmas ?
Here is an easy and tasty recipe for using them up. It doesn't matter if they are raw or cooked (steamed, boiled or roasted), you can throw them into this soup.
Adjust the quantities to use what ever amount you have left over...
Curried Parsnip Soup
4 Parsnips (chopped or sliced)
2 Onions (chopped)
8 tablespoons of Butter
2 tablespoons of Plain Flour
2 teaspoons Curry Powder (use a mild to medium one)
1 teaspoon Turmeric
4 pints (UK pints not US) Vegetable Stock
1/2 pint Cream
Sea Salt
Freshly ground Black Pepper
1. Melt the butter in a saucepan.
2. Add the chopped onions and the chopped parsnips. Cook gently with the lid on for about 10 minutes.
3. Next add the flour, curry powder and turmeric, and stir it in well to coat the veggies.
4. Cook this for 1 or 2 minutes.
5. Next pour in the prepared stock and simmer on a low heat for 30 minutes, (or until the parsnips are nice and soft if they are already cooked).
6. Allow the soup to cool for 10 minutes and then blend it to a smooth texture with a hand blender.
7. Taste and add the appropriate salt and pepper.
8. If you are going to use the soup straight away, add the cream at this stage and gently re-heat the soup until it's ready to eat.
9. If you want to freeze the soup, it's best to not add the cream. Add it when you use it at a later date.
Here is an easy and tasty recipe for using them up. It doesn't matter if they are raw or cooked (steamed, boiled or roasted), you can throw them into this soup.
Adjust the quantities to use what ever amount you have left over...
Curried Parsnip Soup
4 Parsnips (chopped or sliced)
2 Onions (chopped)
8 tablespoons of Butter
2 tablespoons of Plain Flour
2 teaspoons Curry Powder (use a mild to medium one)
1 teaspoon Turmeric
4 pints (UK pints not US) Vegetable Stock
1/2 pint Cream
Sea Salt
Freshly ground Black Pepper
1. Melt the butter in a saucepan.
2. Add the chopped onions and the chopped parsnips. Cook gently with the lid on for about 10 minutes.
3. Next add the flour, curry powder and turmeric, and stir it in well to coat the veggies.
4. Cook this for 1 or 2 minutes.
5. Next pour in the prepared stock and simmer on a low heat for 30 minutes, (or until the parsnips are nice and soft if they are already cooked).
6. Allow the soup to cool for 10 minutes and then blend it to a smooth texture with a hand blender.
7. Taste and add the appropriate salt and pepper.
8. If you are going to use the soup straight away, add the cream at this stage and gently re-heat the soup until it's ready to eat.
9. If you want to freeze the soup, it's best to not add the cream. Add it when you use it at a later date.
Sunday, 15 November 2009
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.
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.
Wednesday, 28 October 2009
Colcannon & the Tradition of Halloween
As All Hallows' Eve, Halloween or Hallowe'en is fast approaching, I thought I would find out some suitable recipes and share with you the roots of this very interesting and fun festival.
Halloween's roots are in the Pagan Celtic festival of Samhain, which later the Christian church amalgamated with All Saint's Day. The Christian church did this with many Pagan festivals and traditions, as a means of encouraging the Pagan populous to more easily accept and join the Christian church. Sneaky huh.
The word Samhain comes from the Old Irish for 'summer's end', although this is a very rough translation. Samhain celebrates the end of the lighter half of the year and the start of the darker half. Some people still refer to it as the Celtic new year and the Pagan ancient Britons held a similar festival called Calan Gaeaf.
The festival has always had an element of a festival of the dead. This type of festival is very common around the world, especially in cultures that are still close to their Pagan roots. The ancient Celts and modern day Pagans believe that the dividing line or border between the land of the living and that of the dead, is at its thinest at Samhain, thus the belief that spirits can visit our land of the living on this evening.
It was and still is for many people, a day to remember and commune with their dead ancestors, as well as a time when you try to keep away the more harmful spirits. It is believed that this is where the custom of wearing masks etc came from, in order to scare away evil and uninvited spirits from the house and the celebrations.
I still have a bonfire on Halloween which has been a family tradition I can remember my great grandmother practising, and probably all my ancestors before her.
I also read somewhere that 2 bonfires were common, with the people and their livestock walking between the 2 in order to 'cleanse' them.
So, rather than wondering that Halloween has become more and more colourful and wild in recent years, and blaming commercial interests, think of it this way. We are, in fact, celebrating it more in the spirit that our Pagan ancestors did, albeit most people without the Pagan religious aspect. In my mind this is a good thing, as this is a very important festival and a very important point in the year for anyone who lives close to nature, or is even just a keen gardener.
Another important ancient Pagan tradition, that carried on until extremely recently in Christian times, was that the fire in the house was put out on October the 31st, and lit again from the bonfire used in the festival. At that time (and still in some places in Ireland) you never let your household fire go out, it burned night and day all year, apart from on Halloween, when it was doused.
If anyone would like to share their ancient cultural traditions of Halloween, please just let me know in an email and I will post it here. Alternatively you can add it as a comment, although I think less people read the comments.
And so to Colcannon...
Concannon was once a basic staple food of the less well off classes in Ireland, as potatoes and cabbage were all many people had available at times.
Years ago (and in some houses still today) Colannon was traditionally served on Halloween, and wrapped up gifts of small coins were hidden in it. In more modern times this tradition seems to have been transferred to the Halloween Brack here in Ireland.
Colcannon is traditionally made with kale, although dark leaved cabbage works fine. Kale has a much darker colour and a slightly stronger taste. Colcannon is similar to Champ, but champ doesn't contain the kale or cabbage.
Colcannon
1 lb Kale or dark green leaved Cabbage (finely shredded with no stalks)
1 lb Potatoes (unpeeled)
6 Scallions (also called spring onions outside Ireland) (Chives will also do at a push)
1/4 pint Milk or Cream
4 oz Butter
Salt & Pepper to taste
1. Boil the kale in a pan of salted water until it is very soft and tender, maybe 15 to 20 minutes.
2. At the same time (if you can manage it) boil a pan of the potatoes with their skins on and whole, until they too are tender.
3. Heat the milk and scallions up to a boil in another pan, and then simmer them on low for about 5 minutes
4. Drain the kale and mash it up.
5. Drain the potatoes, peel them and mash them well too.
6. Once the potatoes are mashed, add in the hot milk and scallions. Beat this well until it is really fluffy.
7. Then beat in the kale, adding salt and pepper to taste, and half the butter.
8. Heat the finished dish through well, in an oven or similar, before serving fresh. Use the remaining butter to drop a knob on top of the colcannon as it is served on each plate.
Halloween's roots are in the Pagan Celtic festival of Samhain, which later the Christian church amalgamated with All Saint's Day. The Christian church did this with many Pagan festivals and traditions, as a means of encouraging the Pagan populous to more easily accept and join the Christian church. Sneaky huh.
The word Samhain comes from the Old Irish for 'summer's end', although this is a very rough translation. Samhain celebrates the end of the lighter half of the year and the start of the darker half. Some people still refer to it as the Celtic new year and the Pagan ancient Britons held a similar festival called Calan Gaeaf.
The festival has always had an element of a festival of the dead. This type of festival is very common around the world, especially in cultures that are still close to their Pagan roots. The ancient Celts and modern day Pagans believe that the dividing line or border between the land of the living and that of the dead, is at its thinest at Samhain, thus the belief that spirits can visit our land of the living on this evening.
It was and still is for many people, a day to remember and commune with their dead ancestors, as well as a time when you try to keep away the more harmful spirits. It is believed that this is where the custom of wearing masks etc came from, in order to scare away evil and uninvited spirits from the house and the celebrations.
I still have a bonfire on Halloween which has been a family tradition I can remember my great grandmother practising, and probably all my ancestors before her.
I also read somewhere that 2 bonfires were common, with the people and their livestock walking between the 2 in order to 'cleanse' them.
So, rather than wondering that Halloween has become more and more colourful and wild in recent years, and blaming commercial interests, think of it this way. We are, in fact, celebrating it more in the spirit that our Pagan ancestors did, albeit most people without the Pagan religious aspect. In my mind this is a good thing, as this is a very important festival and a very important point in the year for anyone who lives close to nature, or is even just a keen gardener.
Another important ancient Pagan tradition, that carried on until extremely recently in Christian times, was that the fire in the house was put out on October the 31st, and lit again from the bonfire used in the festival. At that time (and still in some places in Ireland) you never let your household fire go out, it burned night and day all year, apart from on Halloween, when it was doused.
If anyone would like to share their ancient cultural traditions of Halloween, please just let me know in an email and I will post it here. Alternatively you can add it as a comment, although I think less people read the comments.
And so to Colcannon...
Concannon was once a basic staple food of the less well off classes in Ireland, as potatoes and cabbage were all many people had available at times.
Years ago (and in some houses still today) Colannon was traditionally served on Halloween, and wrapped up gifts of small coins were hidden in it. In more modern times this tradition seems to have been transferred to the Halloween Brack here in Ireland.
Colcannon is traditionally made with kale, although dark leaved cabbage works fine. Kale has a much darker colour and a slightly stronger taste. Colcannon is similar to Champ, but champ doesn't contain the kale or cabbage.
Colcannon
1 lb Kale or dark green leaved Cabbage (finely shredded with no stalks)
1 lb Potatoes (unpeeled)
6 Scallions (also called spring onions outside Ireland) (Chives will also do at a push)
1/4 pint Milk or Cream
4 oz Butter
Salt & Pepper to taste
1. Boil the kale in a pan of salted water until it is very soft and tender, maybe 15 to 20 minutes.
2. At the same time (if you can manage it) boil a pan of the potatoes with their skins on and whole, until they too are tender.
3. Heat the milk and scallions up to a boil in another pan, and then simmer them on low for about 5 minutes
4. Drain the kale and mash it up.
5. Drain the potatoes, peel them and mash them well too.
6. Once the potatoes are mashed, add in the hot milk and scallions. Beat this well until it is really fluffy.
7. Then beat in the kale, adding salt and pepper to taste, and half the butter.
8. Heat the finished dish through well, in an oven or similar, before serving fresh. Use the remaining butter to drop a knob on top of the colcannon as it is served on each plate.
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