Picnic food

After a rather long and unscheduled break, I thought is was time to get back into the kitchen, and what better to make on a rainy weekend than picnic food, in the hope for some picnic weather.

The weather never came, so what was picnic food turned into lunch at work food.

I was inspired to make pastry goods after a trip to the Malton Farmers' Market on our last trip over to North Yorkshire. We came across a stall from a Farm in Claxton where the lady was selling a range of gluten-free goods, alongside her normal sausages and pies etc. We bought a minced beef pie, chicken pie and mini sausage rolls. She explained that someone in her family needed gluten-free so she decided to make everything herself. She also makes a range for people who can eat gluten, but not wheat.

My first attempt (actually that's a lie, my first attempt in recent years) into making gluten-free pastry started with homemade sausage rolls. Seems simple enough, but to have gluten-free sausagemeat without forking out for gluten-free sausages to split, meant making my own.

For both the recipes for sausagemeat and the pastry I turned to the ever-reliable Leiths Techniques Bible.

I used their basic sausagemeat recipe and their rich shortcrust pastry recipe.

Sausagemeat

450g minced fatty pork

1 medium onion, very finely chopped (optional - I used it)

4 slices of white bread, crumbed (I used one gluten-free roll)

1 egg, beaten

fresh sage leaves, chopped

salt and freshly ground black pepper

1. Mix together the pork and onion

2. Stir the breadcrumbs into the mixture with the egg and sage (I added some extra dried sage and some extra thyme as I like my sausage meat herby!)

3. Add plenty of salt and pepper and mix thoroughly. Fry a little of the mixture to check the seasoning.

Rich shortcrust pastry

170g plain flour

100g butter

1 egg yolk (white reserved for glazing the sausage rolls)

2 tablespoons ice cold water.

I didn't follow their method exactly as I used a food processor to rub in the butter to the flour, but then followed it by sprinkling on the water mixed with the egg yolk. And then chilling in the fridge.

After chilling the pastry, it became difficult to handle, so I added a little more water and a little more flour to get it to a roll-able consistency.

After rolling out, I put a sausage shaped length of sausagemeat along the pastry.

I brushed on some of the reserved egg white to act as glue and carefully rolled over the pastry. The pastry did crack a little, but nothing major.

I then chopped up the roll to create mini sausage rolls (admittedly, not the prettiest), all ready for baking. After a brush of egg white, they went into the oven at Gas 7/ 220C for around half an hour until golden.

The sausage rolls were excellent. The pastry was tasty, but a little dry. But to be expected from gluten-free flour really. But the sausagemeat was moist, and very very tasty. They lasted most of the week for lunches. Next time, maybe cheese and onion rolls, and hopefully we'll make it out on that picnic.

The Curry Secret

The Curry Secret by Kris Dhillon was first published in 1989 and set out to provide a method for home cooks to produce Indian Restaurant style food from the comfort of their own homes.  In its introduction, Kris explains how restaurant cooking has a distinct flavour often very different to that with a more home-cooked taste.  Now this in itself may be a little disappointing but I totally understand the notion in trying to re-create your favourite dish.

In her book, Kris reveals the "tricks of the trade" and secret recipes that are claimed to be the techniques often used by restaurants.  I am not about to reveal all these secrets but I will elude to the main points and tell you why I love this book so much.

"Kris Dhillon writes with the authority of an accomplished Indian restaurateur, with many years' experience and thousands of satisfied customers.   Most chefs guard closely the secret of their basic curry sauce, but here Kris Dhillon reveals all, and offers you the opportunity to reproduce chicken, lamb, fish and vegetable curries with that elusive taste."

The book provides a recipe for a curry sauce which is to become the main ingredient for most of the dishes listed (in varying amounts).  The curry sauce takes a few hours to prepare but the quantities shown make enough for about 12 main courses - and I have found it to be greater still.  This sauce can be frozen or chilled and re-used so when you come to make the final dish the process is quick and simple.

The curry sauce cannot really be used on its own as it has very few spices but instead creates the consistency and background flavour needed with the use of tomatoes, garlic, ginger and onions.  Another reason I love this book is that the spices used are mainly dried spices that are cheap to buy and can sit in your cupboard for a long time if you are an occasional cook.  Of the dishes I have tried the main spices needed are as follows:

Cumin
Coriander
Garam Masala
Chilli Powder
Fenugreek Leaves
Turmeric
Cloves
Cardamom
Cinnamon
Bay Leaves
Salt & Pepper

There are a few other ingredients used within the book but you will be able to tackle most of the dishes with these simple store cupboard ingredients.

Some of the dishes we have tried with success are:

Chicken Tikka Massala

Chana Aloo (Chickpeas and Potatoes)

A simple Pilau Rice (with cloves and cinnamon)

Saag Meat (Gosht) - lamb and spinach

A mix of some of the above








We have also enjoyed the Tarka Dal (needs Ghee but easily available these days) and Chicken Dhansak which uses some of the pre-prepared Tarka Dal (lentils), pre-cooked chicken, various spices as above and the incredible curry sauce.

I bought this book for Fran for Christmas but as you can tell, I think I have had the most use out of it so far.  Although, Fran has also enjoyed the tasting (she tells me).  This is a great book to use for dinner parties as you can easily make several very different tasting dishes and have much of it pre-prepared so you can spend more time with your guests.  there are even quick recipes for deserts at the back of the book like Indian Ice Cream and Yogurt flavoured with Garlic and Cumin. 

Why not get the book yourself and discover the secrets - you will love the dishes and will go back to it time and time again I am sure.

www.thecurrysecret.co.uk

The Lamb Inn, Chinley

For those of you who regularly read our little blog, then apologies that we haven't wrote in a while.  We have very busy of late trying to buy a new house for one thing and not really felt like doing much cooking.  We, have on the other hand, eaten out quite a few times and been very impressed by some that we will be writing about over the next week or two.

As well as revisiting some of our favourite haunts we have also tried some new places, mainly out in the country due to the nice weather and our need to be up a hill somewhere.  We enjoy walking in the Peak District and often drive over from Tameside (where we live) over to Edale and the surrounding villages to get our fix.  On the road to Edale (Hayfield Road) just past Hayfield you drop into Chinley.  Many times we notice the sign that says "you have just passed the Lamb Inn" and eventually we thought why not try the place out.

The Lamb Inn is set in magnificent scenery which already ticks a box in the Country Pub checklist for us and having read a few great reviews we were very excited about seeing what they had to offer.  So last week after I had come off a night shift and was struggling to sleep in the heat I thought - pub lunch is what we need and headed off to the Lamb Inn.

The pub itself is set back slightly from the main road but a stroll to the end of the car park reveals this view.







If you wanted to incorporate a visit to this pub in a walk it may help to know that we also passed it on a walk from Hayfield that takes in Chinley Churn which the picture above almost shows. 

The pub was wonderfully friendly, we received quick service and although a busy place, there were many little cubby holes making the place feel personal and private.  We got a table for two and browsed the fairly extensive menu.

For starters Fran chose the Cream of mushroom soup and I had Chicken Liver and Brandy Pate.  I had hoped for potted crab but I believe several people before me had the same idea as they had ran out.  Not to worry though as the pate was fine.  A little under-seasoned for my own personal taste but was very fresh never the less.  The onion marmalade was fantastically homemade which was refreshing as, although I quite like pre-bought jars (which you would normally get with a pate dish) this had an extra special feel to it.  Fran assures me the soup was delicious.  There was not too much in the way of gluten-free options as we could tell, but to be fair we didn't enquire specifically so who knows what the chef could have produced?



Chicken Liver and Brandy Pate



Cream of Mushroom Soup

For main course Fran ordered the Lamb Henry.  Fran is a big sauce fan and the minted gravy she tells me was fantastic.  Lovely creamy mash and crisp fresh seasonal vegetables.  The vegetables were a bit of a feature throughout the meal as they were so well cooked and the sugar snap peas beautifully crisp.  For my main course I ordered the Ham Hock with Rich Shallot and Tarragon Sauce.



Lamb Henry



Ham Hock with Rich Shallot and Tarragon Sauce



I have to say that the Ham Hock was the best tasting piece of ham I have ever tasted.  The meat just fell away from the bone (see aside) and the sauce was rich and beautifully seasoned.  Again the crisp vegetables were a perfect accompaniment.  I cannot really praise this dish enough, it was fantastic and well worth visiting the Lamb Inn just to try it.  I called the pub to find out which butcher supplies them and was told it was Andrew Armstrong of Bakewell. 


I believe all their food is sourced locally and they make special mention on the menu as to their suppliers.  Unfortunately I did not make a note of the others.

Our opinion of the Lamb Inn is that it is far superior to a standard pub for food.  This is a wonderfully homely pub far away from the hustle and bustle.  The interior is historic and charming with small cubby holes to create a very personal atmosphere.  The service was great and I wouldn't hesitate recommending it to anyone.  It is set in the most glorious of surroundings in the Peak District and the food is fantastic and also locally sourced.  The meal came to around £35 (no drinks) which, although not cheap, is certainly worth the money. 

The Sweet Tooth Cupcakery, Chorlton, Manchester

Gluten-free chocolate and vanilla cupcake

I have been visiting The Sweet Tooth Cupcakery in Chorlton for some time now with work colleagues. Whatever the occasion, birthdays, leaving dos, or because its summertime, there's always a reason for cake!

The range of cupcakes is outstanding, each names after a famous person or character, whether it is Kylie, Willy Wonka, David Niven, or Iggy Pop. They are all handmade within the shop (or at their Northern Quarter cafe) and are decorated with  a mixture if sweets, sprinkles, glitter etc, all having some relevance to the name.

Some of the range available

  The Sweet Tooth Cupcakery in Chorlton had a few tables inside and out and is decorated with kitch pictures, artwork and fittings. They serve a selection of drinks; a coffee, herbal tea, smoothie or sherbet or their rather special hot chocolate (definitely get it with cream!).

Red Fruit Smoothie

Their second cafe in the Northen Quarter calls itself a milk bar, and as I've yet to visit, I can only assume they offer a wider range of shakes and smoothies than at the Chorlton shop.

One thing to note is the range of dietary requirements they cater for. They generally have at least 2 gluten-free cupcakes to choose from and 1 vegan cupcake. On my last visit, they also had slices of gluten-free carrot cake available.

This visit I chose a chocolate and vanilla (meaning chocolate cake and vanilla icing) cupcake and a red fruit smoothie, and my friend chose the Willy Wonka with a cappuccino. I also chose the chocolate and chocolate (meaning a big chocolate hit!) and the Willy Wonka to take home. The packaging is almost as lovely as the cupcakes themselves. Each box is hand tied with a ribbon and sometimes decorated with stickers saying "Bite me" or simple love hearts.

Willy Wonka cupcake and parcel to take home

I spent over £8 so the Cupcakery isn't cheap, but certainly worth a visit to sit and relax with tea and cake, or that special treat to take home. If wondering what to drink - go for the hot chocolate, you will not regret it!

Jamie Oliver's Cauliflower Risotto

Jamie Oliver's Cauliflower Risotto

The next cauliflower recipe we tried was Jamie Oliver's Cauliflower Risotto from the Jamie's Italy book. The recipe uses his version of risotto bianco with certain additions, most notably the pangrattato to sprinkle.
I have reproduced Jamie's recipe here - mainly for our own use since the book has you flipping back and forth between the cauliflower risotto and the risotto bianco recipes.

1.1 litres stock (chicken/vegetable)
2 tbsp olive oil
knob of butter
1 large onion, finely chopped
2 cloves of garlic, finely chopped
Half a head of celery, finely chopped
400g risotto rice
2 wineglasses of dry vermouth or dry white wine
70g butter
115g grated Parmesan
2 handfuls stale bread (we used one gluten-free roll)
1 small tin anchovies
3 small dried chillis
1 cauliflower
Parmesan for grating
Chopped fresh parsley

1. Heat the stock. Break the cauliflower into florets and add to the stock. Put the olive oil and butter unto a separate pan, add the onion, garlic and celery and cook very slowly for15 mins. When the veg has softened, turn up the heat and add the rice.

2. Lightly fry the rice, stirring continuously. After about a minute it will look translucent. Add the vermouth and keep stirring.

3. Once the vermouth has cooked into the rice, ass the first ladle of hot stock and a good pinch of salt. Turn down the heat to a simmer so the rice doesn't cook too quickly. Keep adding ladles of stock stirring continuously, allowing each ladleful to be absorbed before adding the next. The cauliflower should be softened by now so you can start adding it bit by bit, mashing it into the rice. Continue until the rice is cooked and all the cauliflower had been added.

4. Meanwhile whizz the bread in a food processor with the anchovies and the oil from the tin along with the chillis. Heat a frying pan with a splash of oil and fry the flavoured breadcrumbs, stirring and tossing continuously until golden brown.






5. Remove the risotto from the heat and add the butter, Parmesan and parsley. Stir well. Place a lid on the pan and allow to sit for 2 mins. Sprinkle with the anchovy pangrattato, grate some more Parmesan over and serve.

Once again, this recipe was superb. The cauliflower flavour coming through nicely. Using this much celery in a risotto was a new one for me, and as a well-known celery-hater (or I thought I was a celery hater until now) I was pleasantly surprised. Jamie's tip of letting the risotto stand seemed to work as the texture was spot on. The pangrattoto is something we're likely to try for other things as it added - in Jamie's words "an amazing kick". it was salty, hot, crunchy and was the perfect garnish.