Canapé toast cups

 

8 slices medium sliced white bread

Olive oil

Preheat oven to 180 c.

Cut the crusts off the bread, then roll them flat with a rolling pin.

Use a fluted round pastry cutter to cut out circles.

Brush each side of the bread with olive oil and press into mini cup baking tray.

If you don't have one, you can just bake them flat, but then obviously they don't form cups, just little flat platforms!

Bake for about 12 minutes or until golden brown. They should be crisp when cool. If not, give them another couple of minutes back in the oven to crisp up.

Leave to cool completely then fill with your chosen filling.

Here pea puree, which we topped with Serrano ham, but forgot to photograph.

Linseneintopf

Warming, tasty one pot thick lentil and bacon soup that we first tasted in mountain restaurants in Austria. You can vary the veg according to what you have hanging around. 

200g green or brown lentils 

1 litre chicken stock 

200g bacon, chopped 

1 small onion 

1 leek

1 red or yellow pepper 

1 red chilli 

1 large carrot 

1 large sweet potato 

2 parsnips 

2 medium potatoes 

2 cloves garlic 

1 courgette 

2 sticks celery 

1 heaped tablespoon toenjang (Korean soybean paste)

1 tbsp tomato puree

1 tsp dried oregano 

1/2 tsp smoked paprika 

3 sun dried tomatoes in oil

2 bayleaves

1/2 tin tomatoes 

Dash of truffle oil 

Pour boiling water over the lentils and leave to soak for an hour. Chop the bacon, fry it gently with some oil from the jar of sundried tomatoes. Chop all the vegetables. Toss the onion, leeks, celery, Chili, courgette, oregano and pepper in with the bacon and cook for 3 minutes. Add the rest of the ingredients and bring to the boil. Close the pressure cooker, bring to pressure and cook for 10 minutes. Remove from heat and let it come down from pressure slowly. Serve with crusty bread and butter.

Roast pork Thai style Mu Deng

Marinade:

1 pork loin about 1kg

1/2 tbsp fish sauce 

1 tbsp soy sauce 

2 tbsp hoisin sauce 

1 tbsp mirin 

1 tbsp cooking sherry ( I used sloe whisky)

2 tsp sugar

1 tbsp grated ginger 

3 cloves garlic crushed 

1/2 tsp five spice powder

3 star anise crushed

1 tbsp sesame oil

1 hard boiled egg

1 tbsp cornflour 

Put all the marinade ingredients in a large ziplock.

Put the pork loin into the bag, cutting it in half if necessary to fit it in.

Shake the bag around to coat the meat, then leave it to marinate for at least 2 hours or overnight.

Take the meat out of the marinade and put on a baking sheet on foil. Preheat the oven to very hot, 230 degrees. 

Roast for 10 minutes, en reduce the heat to 180 degrees. Baste the meat with the marinade, then roast for a further 40 to 45 minutes turning and basting occasionally until cooked through.

Leave to stand for 15 minutes while you make the sauce , then carve into slices.

For the sauce, put the reserved marinade in a small saucepan with the hard boiled egg. Bring it to the boil, then take out the egg once it has boiled. Mix 1 tbsp cornflour with some water to make a paste, then top up to 2 cups. Stir the flour water into the sauce and heat until thickened.

Slice the egg, and serve with the pork, some rice and shredded spring onions and cucumber with the sauce.

Kedgeree

This used to be a favourite, making frequent appearances on the family menu. However, we must have overdone it, as the mere suggestion of it suddenly produced wrinkled noses and shaking heads. Anyway, we thought it was time to give it another chance and, hey, it was really tasty! And quick and easy. You can get loads of different flavours of smoked mackerel now. Today I used sweet chilli flavour,which was very tasty and moreish with a surprising kick.

For 2: 

250g smoked mackerel, flaked and checked for bones

2 hardboiled eggs, chopped 

1 onion or 2 shallots, finely chopped 

175g basmati rice

1/2 tsp ground turmeric 

1 small courgette, finely chopped 

Olive oil

50g butter

Small bowl frozen garden peas

1. Fry the onion/shallots and courgette in olive oil in a large frying pan until caramelised 

2. Boil the rice with the turmeric for about 15 minutes, until cooked, adding the peas halfway through.

3. Over a low heat toss the fish and eggs into the onion and courgette mixture with the butter until warmed through. 

4. Toss in the drained rice and peas and mix well. Check seasoning; usually the fish is pretty salty so don't add any until you've tasted it. Add a grind or two of black pepper.

5. Serve immediately.

Chestnut Soup

Foraging has become a bit trendy recently, but we've always liked getting something for nothing, so we headed out to a local wood for a stroll and chestnut gathering opportunity. There were loads, and in the end, with two full big bags, we had to force ourselves  to stop looking down at the ground trying to spot yet more candidates, bigger and glossier than the ones already in our bags.

Back home, we headed to the Internet to find out how to deal with the mountain of shiny brown nuts.

First attempt involved laboriously and hazardously cutting an x into each nut before roasting them in the oven for half an hour and attempting to peel them whilst still warm. I left the other half to it, and a couple of hours and a couple of bleeding fingers later about a third of the chestnuts were cooked and peeled. There had to be an easier way.

Back to the land of YouTube we went, this time appending our search with 'easy way'. Bingo! Cut the nuts in half, bung a handful of nut halves in the microwave for 12 seconds, remove from the microwave and ease the skins off with some pliers whilst the nuts are still warm. Repeat until done. Then roast the nuts in the oven at 180c for about 15 minutes, but keep an eye on them as you don't want them to dry out or burn. 

Next question, what to do with the stockpile of foraged goodness. We made this soup. It was delicious; rich and creamy and full of flavour. I'm not sure I'd have guessed that chestnuts were in it, but this recipe is definitely a keeper.

2 onions, chopped (I might try leeks next time)

3 sticks celery, roughly chopped 

1 clove garlic, peeled and chopped 

2 large carrots, peeled and chopped 

A couple of sprigs of thyme 

A bayleaf

About 75g cooking bacon, diced

500g peeled cooked chestnuts 

1.5 litres gammon or chicken stock (I used half of each because that's what I had in the freezer)

For the croutons:

75g stale white bread, cubed

1 tbsp cooking bacon, finely chopped 

Small clove garlic crushed 

Glug olive oil

Fresh thyme leaves, about half a teaspoon or a couple of sprigs worth.

Sauté the onion, bacon, celery, and garlic in olive oil until slightly softened.

Add the rest of the ingredients and bring to the boil.

Simmer for about 40 minutes until everything is soft.

While it's simmering, make the croutons by frying the bacon in the olive oil for a couple of minutes, before adding the bread cubes and thyme. Fry the cubes until they are golden toasty and crispy, adding the garlic for the last minute to stop it from burning.

Remove the thyme and bayleaf from the soup and purée with a hand blender.

Scatter with the croutons and serve immediately.

Smoked mackerel pate

Easy, quick and irresistible.

250g smoked mackerel fillets, skin taken off and bones removed (use plain or any flavour that takes your fancy, eg sweet chili or peppered)

2 tbsp sour cream or creme fraiche

2 tbsp soft cream cheese 

2 spring onions roughly chopped or some snipped chives (optional)

Lemon juice to taste

Roughly flake the fish, checking it for any stray bones, then put it in a blender with the sour cream, cream cheese, onions and about 1 tbsp lemon juice. Blend until fairly smooth,but still with some texture;you want to get rid of any big chunks of fish. I don't usually measure the sour cream and cream cheese and sometimes I just use cream cheese on its own. Just add until you have your ideal texture and flavour; it's a very forgiving recipe.

Taste and add more lemon juice if you feel it needs it.

Serve with Pita bread or any nice bread, or as a dip with crudités.

Ri

Blackberry and apple crispy crumble bars

100g plain flour 

80g rolled oats 

85g butter

70g Demerara sugar

1/2 tsp cinnamon 

120g blackberries 

2 small apples, peeled, cored and sliced

2 tsp granulated sugar 

1 heaped tsp. Cornflour 

If you use a microwave safe baking dish about 20cm x 20 cm square you can save on washing up.

Put the butter straight in the baking dish and melt in the microwave (about 1 min, stirring occasionally).

Mix together the oats, flour, brown sugar and cinnamon in a separate bowl, then stir it straight into the butter in the baking pan. 

Mix it well, then remove 1/2 cup of the mixture and set it aside.

Press the remaining mixture into the baking pan with the back of a spoon.

Toss the fruit into the cornflour and granulated sugar, then put it on top of the base mixture.

Sprinkle the reserved half cup of oat mixture over the top and bake at 180 c for about half an hour until golden.

Remove from the oven and allow to cool in the pan before cutting into 9 squares.

Serve as is, or with cream or ice cream.