Edibletcetera – Fast & Fabulous Food | Quick (Mostly) & Easy Recipes for Busy People who LOVE Good Food…

Recipe – Spiced Pear Tarte Tatin

Posted on May 23, 2015 by edibletcetera

Divinely decadent with buttery, caramelized pears oozing a rich fragrant sauce, this is a relatively simple dessert to make (especially if you use ready-rolled frozen puff pastry) – and it’s utterly drool-worthy.

Adapted from a Gordon Ramsey recipe, I recommend following his suggestion to peel the pears and allow them to dry out uncovered in the fridge overnight before you make it – it stops them from becoming too mushy.

I promise that you’ll be fighting over the last piece of this. Serve it warm with crème fraîche or the best vanilla ice cream money can buy.

You’ll need a heavy-based ovenproof frying or sauté pan measuring about 9 inches (20cm) across.

Spiced Pear Tarte Tatin

SPICED PEAR TARTE TATIN

(Serves 6)

Ingredients:

6-8 medium-ripe pears (depending on size), peeled, cored and cut in half lengthways then left uncovered in the fridge overnight

3.5 oz (100g) of fine white sugar

3.5 oz (100g) of butter

The seeds scraped out of half a vanilla pod

2 star anise

A large stick of cinnamon

3 cardamom pods, lightly cracked

2 tablespoons of brandy or Grand Marnier

9 oz (250g) of frozen puff pastry (One ready-to-bake pre-rolled sheet from a 17.3 oz packet) defrosted according to instructions

Action:

Prepare the pears the night before as above.

Put the butter, sugar, vanilla seeds, star anise, cinnamon stick and cardamom pods in a heavy based pan and over a high heat, melt the butter and sugar until bubbling, stirring from time to time. The butter and sugar will separate – shake the pan and continue to give an occasional stir until the sugar caramelizes to a toffee color.

Put the pears in the pan and continue to cook for another 10-12 minutes, turning them over a couple of times until they start to caramelize. The sauce will be bubbling and fragrant at this point. Finally tip in the brandy or Grand Marnier and flambé if you dare (if you don’t it will still be delicious so don’t worry about it).

Set aside to cool a bit.

Pre-heat the oven to 400F ( 200c).

If you aren’t using ready-rolled pastry, roll it out to about 1/4 inch (2mm) thick and trim it so that it’s slightly larger than the pan.

Arrange the pears in the pan cut side up with the pears around the edges pointing inwards. Scatter the spices around with the cinnamon stick in the middle.

Drape the pastry over the pears and tuck the edges in all round. Prick the pastry a few times then bake in the pre-heated oven for 15 minutes. If you notice a lot of juice bubbling up the sides, carefully pour it off and use for something else (over ice cream perhaps).

Reduce the oven temp to 350F (180C) and bake for another 15 minutes until the pastry is golden. Remove from the oven and allow to cool for 10-15 minutes before very carefully inverting it onto a wide serving dish. Serve warm.

Spiced Pear Tarte Tatin

Posted in Desserts | 3 Comments

Recipe: Asian Flatiron Steak Salad with a Lemongrass Dressing

Posted on May 16, 2015 by edibletcetera

Flatiron, or Butler’s steak as it’s known in the UK, is becoming increasingly popular in restaurants as an economical cut of meat with excellent flavor.

I like to marinate it for 24 hours to allow the flavors to really penetrate the steak but 6-8 hours will do. It’s ideally suited for outdoor grilling but I’ve also cooked it on the stove top in a ridged-base grill pan with perfect results.

This is a fragrant salad that’s rather special, easy to make and lovely for spring or summer.

Thinly sliced radishes would also go well in the salad if you can find them. The lemongrass dressing will keep covered in the fridge for a couple of days but don’t add the extra fresh mint and cilantro (coriander leaf) until you’re ready to serve.

Asian Flatiron Steak Salad with a Lemongrass Dressing

ASIAN FLATIRON STEAK SALAD with a LEMONGRASS DRESSING

(served 4)

Ingredients:

12 oz (340g) of flatiron/butler’s steak

1 tablespoon (15ml) of freshly squeezed lime juice

1 teaspoon of reduced sodium soy or tamari sauce

1 teaspoon of Thai fish sauce

1/2 teaspoon of hot chili oil

1/2 teaspoon of toasted sesame oil

For the salad:

Enough shredded lettuce or mixed greens to serve 4

1/2 an English (hothouse/seedless) cucumber, peeled and cut into thin strips

1 medium carrot, peeled and shredded

4 green (spring) onions, white and pale green parts only, shredded

2 heaped tablespoons of chopped fresh cilantro / coriander

2 heaped tablespoons of chopped fresh mint leaves

For the lemongrass dressing:

3/4 cup (180ml) of low sodium chicken broth

2 lemongrass stalks, finely chopped (tough outer parts discarded)

2 shallots, finely minced

2 tablespoons of freshly squeezed lime juice

1 tablespoon of low sodium soy or tamari sauce

1 tablespoon of Thai fish sauce

1 heaped teaspoon of sugar

1 teaspoon of hot chili oil

To serve:

2 heaped tablespoons of chopped fresh cilantro (coriander) and mint leaves.

Action:

Put the steak in an airtight plastic bag and whisk together the next 5 ingredients. Pour the marinade over the steak in the bag making sure it’s well covered, then seal the bag and put it in the fridge for at least 6 hours, turning it over occasionally.

Make the vinaigrette by heating the broth, lemongrass and shallots over a medium heat. Simmer for approx 10 minutes or until reduced by about half then take it off the heat and set it aside for 10-15 minutes. Strain the liquid into a small bowl and discard the solids.

Gently whisk the lime juice, soy sauce, fish sauce, chili oil and sugar into the cooled dressing liquid.

If you’re making the dressing ahead, cover and chill it in the fridge until you’re ready to serve. It will have jellified due to the broth, so gently warm it through before serving and add the extra mint and cilantro at the last minute.

Take the steak out of the marinade and pat it dry – discard the marinade.

Meanwhile, heat the grill / grill pan and sear the steak on each side for about 5 minutes for medium-rare. Transfer the steak to a cutting board and allow it to rest for 10 minutes before slicing thinly across.

Finally, toss all the salad ingredients together with the dressing, then divide between 4 plates along with the warm sliced steak.

Posted in Indian & Asian Cuisine, Meat, Salads & Appetizers | 1 Comment

Recipe: Praline Pudding Cake

Posted on May 9, 2015 by edibletcetera

Here’s another of those wonderful desserts that separates during baking to form a light delicate sponge on top with a luscious sauce underneath.

This is a really lovely, nutty treat in the same pudding category as sticky toffee pudding but it’s a lot simpler to make.

When you first take it out of the oven the sauce underneath will be scalding hot, so allow it to cool down for about 15 minutes before serving with a good dollop of vanilla ice cream or crème fraîche.

It’s meant to be eaten warm.

Praline Pudding Cake

PRALINE PUDDING-CAKE

(Serves 6)

Ingredients:

3/4 cup (180ml measure) of packed soft brown sugar, blended with 1 tablespoon (15mil) of plain/all-purpose flour

1 and 1/4 cups (295ml measure) of plain/all-purpose flour

3/4 cup (180ml measure) of regular white sugar

1/3 cup (80ml measure) of chopped pecans

1 level tablespoon (15ml measure) of baking powder

1/2 cup (120ml) of milk

2 tablespoons (30ml measure) of unsalted butter, melted

1 and 1/2 teaspoons (7ml) of pure vanilla extract

A pinch of salt

1 and 3/4 cups (415ml) of boiling water

Action:

Pre-heat the oven temp to 350F (180C).

Butter an 8 inch (20cm) square baking dish.

Combine the soft brown sugar with one tablespoon of flour and set aside.

Measure the 1 and 1/4 cups of flour by spooning it into the cup measure then leveling it off with a knife to ensure it isn’t packed down.

Sift the flour, salt and baking powder into the white sugar, then fold in the chopped pecans.

Make a well in the center of the flour mixture then combine the milk, vanilla and melted butter – stir everything together until just moistened and transfer the batter to the baking dish.

Scatter the brown sugar and flour mixture all over the top of the batter, then carefully pour the boiling water on top of the brown sugar. It will look strange but DO NOT STIR!

Bake in the center of the oven for 35 minutes or until the top is spongy and springs back when lightly touched. If you use a glass baking dish you’ll see the bubbling sauce layer at the bottom.

Allow it to cool slightly before serving as the sauce will be seriously hot.

Posted in Desserts | 4 Comments

Recipe: Salmon, Scallop & Cod Pie with a Lemon-Dill Crumb Topping

Posted on May 3, 2015 by edibletcetera

The genius Nigel Slater refers to his recipe for a Salmon and Cucumber Pie as being “…A light, unfussy fish pie for a summer’s day”.

I’ve slightly adapted the original recipe from his book ‘EAT – The little book of fast food’ – a cookbook that I highly recommend for its abundance of simple, inspired dishes made with glorious (and sometimes unusual) combinations of ingredients.

In this instance and because the month of May in the Colorado Rockies only resembles summer in occasional spurts, I’ve replaced the original recipe’s call for seeded and chopped English hothouse cucumber with his suggestion of thinly sliced leek that’s sweated in a little butter; and because I’m not overly fond of shrimp unless it’s wild-caught or of the freshwater variety, I’ve traded those in for scallops but feel free to mix it up.

I also replaced the heavy cream with crème fraîche because I absolutely love it and use it wherever I can but either will work really well.

The one thing that irks me about living where I live is the limited selection of fresh seafood. Even the offerings at Whole Foods don’t come close to the wide varieties of fish and shellfish found in markets and fishmongers throughout the UK – and as an aside, wild British salmon is also infinitely superior to the wild salmon available in the US.

Maybe I should move to Seattle.

No matter; as long as it’s wild-caught and not farmed, I’ll buy what I need from the freezer section. Frozen seafood works perfectly well in a fish pie but where-oh-where is the scallop coral? I don’t think I’ve seen one scallop coral in the US which is a great pity as they’re absolutely delicious and beautiful to look at. I realize scallop coral is highly perishable but if you’re eating scallops at the end of the pier from where they were caught that day, wouldn’t the coral be totally fresh? It could also be frozen along with the familiar knob of white scallop meat it was attached to – but it isn’t.

Anyway here it is, sans scallop coral; a simple salmon, scallop and cod pie with a dill, lemon zest and breadcrumb topping…easy to make, fragrant, light, yet rich-tasting – in fact perfect for spring or summer!

Salmon & Scallop Pie with a Lemon Dill Crumb Crust

SALMON, SCALLOP & COD PIE with a LEMON-DILL CRUMB TOPPING

(Serves 4)

Ingredients:

3 oz (85g) of fresh white breadcrumbs

The finely grated zest of one lemon

A handful of fresh dill fronds, stalks discarded

11 oz (300g) of preferably wild-caught salmon

7 oz (200g) of cod fillet

9 oz (250g) of scallops or defrosted peeled raw prawns, or a combination of both

1 medium leek, white and pale green parts only

One teaspoon of capers, rinsed and drained

1 1/2 – 2 oz (50-60g) butter

Sea salt and freshly ground black pepper

5 fl oz (150ml) of crème fraîche or heavy (double) cream

Action:

Salmon & Scallop Pie with a Lemon Dill Crumb Crust

Pre-heat the oven to 360F (180C)

Butter a shallow baking dish.

In a food processor, start by pulsing the breadcrumbs briefly with the lemon zest and dill fronds until everything is chopped up and blended. Set aside.

Remove any skin from the salmon and cod and cut the fish into chunks approx the same size as the scallops. (Don’t waste the salmon skin – make salmon skin crackling with it.)

Put the fish and scallops in a large bowl and set aside.

First clean the leek then slice it very thinly. Melt half of the butter in a sauté pan with a lid and ‘sweat’ the leek slices over a low heat with the lid on for about 10 minutes or until they’re soft and tender.

Once the leeks are tender, tip the crème fraîche (or cream) into the same pan and allow it to gently liquefy. Season to taste with sea salt and freshly ground black pepper, stir to combine then tip the lot over the fish in the bowl. Gently fold everything together along with the capers and transfer to the buttered baking dish.

Using half of the remaining butter, tuck little bits of it among the pieces of fish.

Salmon & Scallop Pie with a Lemon Dill Crumb Crust

Scatter the dill and lemon crumb topping over the fish and dot with the last of the butter (It’s OK to use more if you need it).

Bake in the middle of the oven for 25-35 minutes or until the topping has turned golden in places and the fish is cooked through.

Note: Nigel suggests serving this with fresh green peas but I’ll have to wait for the one week in the middle of summer to even get a glimpse of a pea pod, so until then it’s the frozen variety for me.

It would also be wonderful served with fresh mange-tout/snow-peas as they seem to have a longer season than the proper, full-grown peas in the pod.

If you prefer the idea of a salmon and cucumber pie (more summery), omit the leek part and proceed as follows:

Peel, de-seed and chop a medium sized (English) cucumber into chunks and fold into the fish along with the cream, capers and a grind of sea salt and black pepper – finish assembling and cooking the pie as above.

Posted in Fish & Seafood | Leave a comment

Recipe: Roasted Eggplant (Aubergine) with Pine Nuts, Basil, Mint & Parsley

Posted on April 26, 2015 by edibletcetera

Completely vegan, this delicious appetizer has a surprisingly creamy consistency and lots of wonderful, complex flavor.

Leaving some of the skin on the eggplant adds texture and color and if you have time, make it at least 2 hours ahead to allow the flavors to develop. You can make it the day before and keep it covered in the fridge but bring it back to room temp before serving.

Watch the pine nuts like a hawk as you toast them in a skillet or frying pan, as they’ll burn in a nano-second.

Salting the eggplant and allowing it to sit for 30 minutes first will draw out some of the moisture, giving it a nicer texture when cooked.

I made the crostini by smearing each side of thinly sliced baguette with a small amount of good quality mayonnaise, then toasting one side at a time in a very hot non-stick skillet – you end up with a lovely, golden crispy crunch.

Roasted Eggplant with Pine Nuts, Basil, Mint & Parsley

ROASTED EGGPLANT with PINE NUTS, BASIL, MINT & PARSLEY

(Serves 6 as an appetizer)

Ingredients:

1.25 lbs (.56k) eggplant (aubergine)

Approx 1/4 cup of extra-v olive oil

1/3 cup (80ml measure) of pine nuts, lightly toasted in a dry pan

1 clove of garlic, peeled

2 1/2 tablespoons of chopped fresh basil

2 tablespoons of chopped flat-leaf parsley

1 tablespoon of chopped fresh mint leaves

Sea salt and freshly ground black pepper

To serve, toast, crostini, crackers, pita bread or crudités

Action:

Trim away the eggplant stalk and using a potato peeler, peel off about 3/4 of the skin lengthways, leaving some strips behind. Slice the eggplant into rounds about 1/2 inch (1 cm) thick.

Arrange the slices on a rack and sprinkle both sides with a little sea salt. Set the rack over the sink and allow the slices to drain for about 30 minutes.

Rinse the salt off the eggplant and pat dry on paper towel.

Pre-heat the grill/broiler and brush both sides of the slices with olive oil. Arrange them on a grilling rack and broil both sides for about 6-7 minutes, or until tinged golden brown and they’re tender when pierced with the point of a knife – they need to be soft in the middle and cooked through.

Meanwhile, toast the pine nuts and put them in a food processor with the garlic. Pulse until finely chopped, followed by the cooked eggplant slices. Process until you have a coarse purée.

Transfer the puréed eggplant to a bowl and fold in the chopped herbs; check the seasoning (you may not need any more salt) and add a grind of black pepper.

Cover and allow it to sit at room temp for a couple of hours before serving, or chill overnight in the fridge but bring it back to room temp before serving with your favorite crackers or toasts.

Posted in Vegan, Vegetables / Vegetarian | 3 Comments

Recipe: Blackberry & Lemon Curd Tart

Posted on April 19, 2015 by edibletcetera

This is an incredibly luscious tart. The lemon curd and pastry crust can be made ahead and the tart assembled just before you eat it.

Lemon (lime, grapefruit or orange) curd will keep for about 10 days in sterilized jars in the fridge and the quantity suggested below is twice what you’ll need for this recipe, so go ahead – make the full amount and enjoy what’s left slathered on warm croissants, brioche or toast.

This is one of my favorite sweet pastry (pâte sucrée) recipes; tender, light, melt-in-the-mouth – and a perfectly complement for any type of fruit filling.

You need a 13inch / 33cm (approx) loose-based tart tin and you’ll also need a good sized carton of blackberries. Strawberries or raspberries would also be wonderful once they’re in season and at their ripest. Any unlikely leftover tart will keep covered in the fridge for a day or two.

Blackberry & Lemon Curd Tart

BLACKBERRY & LEMON CURD TART

(Serves 6-8)

Ingredients for the lemon curd (can be made several days ahead):

4 medium sized thin-skinned lemons, preferably organic

1 and 1/2 cups of fine white sugar

4 oz (114g) of unsalted butter at room temp (I like Kerrygold Irish butter as it comes from grass-fed cows)

4 large eggs, lightly beaten

A pinch of sea salt (omit this if you use salted butter)

Action:

Finely grate then chop the zest from the lemons and squeeze all the juice.

Start by melting the butter with the sugar in a large bowl over a pan of simmering water, then add everything else.

Whisk gently until smooth and thick – this can take about 15-20 minutes.

Strain the lemon curd through a sieve into a clean bowl then transfer it to two sterilized jars and allow to cool before securing the lids.

Ingredients for the pastry crust (can be made 24 hrs ahead):

1 and 2/3 cups (400ml measure) of all-purpose (plain) flour

2 tablespoons of fine white sugar

Pinch of salt

1 ¼ sticks (5 oz/142g) of chilled unsalted butter, cut into small pieces

Approx 3 tablespoons of iced water

1 large egg yolk

1 teaspoon of pure vanilla extract

Action:

Start by making the pastry at least 2 hours ahead. Put the flour, sugar and salt in the food processor and pulse. Add the butter and pulse again until it’s the consistency of coarse meal.

Add a couple of tablespoons of water, the egg yolk and vanilla. Pulse until you have big moist clumps, adding a tiny bit more water if it seems too dry.

Carefully scoop out the dough, lightly press it into a ball, wrap it in plastic wrap and flatten into a disc. Chill it in the fridge for at least 2 hours.

To make the pie crust, take the dough out of the fridge and allow it to soften slightly. On a lightly floured surface and using a rolling pin or your wine bottle, roll the dough out until you have a round that’s approx 14ins/36cm across.

Drape the pastry over your rolling pin/wine bottle and fit it carefully into the tart tin. Cut the overhang to about ¾ inch/2cm and fold that back in, pressing the pastry evenly in the tin so that you have about ¼ inch/½ cm poking up above the rim. Prick the base all over with a fork and stick it in the freezer for 15 minutes.

Pre-heat the oven to 375F/190C.

Blackberry Lemon Curd Tart

Bake the pie crust for 25-30 mins then cool it completely on a rack.

To assemble the tart, spread half of the lemon curd over the base of the cooled pastry case then top with the blackberries (strawberries, raspberries, blueberries or whatever you prefer). Dust with powdered sugar just before serving.

This tart is perfect on it’s own but I could be persuaded to add a good blob of crème fraîche on the side.

Posted in Desserts | 2 Comments

Recipe: Chicken Salad with Walnuts, Grapes & Preserved Lemon

Posted on April 11, 2015 by edibletcetera

This chicken salad couldn’t be easier to make and it couldn’t be any more delicious!

It’s a perfect way to dress up some cold leftover roast chicken and the addition of finely minced preserved lemon and toasted walnuts elevates it from being an ordinary chicken salad to something really special. Celery and grapes give it a lovely fresh crunch.

Preserved lemons are pickled in salt so it’s unlikely you’ll need to add extra.

Make at least two and up to 24 hours ahead.

Salad of Chicken, Walnuts, Grapes, Celery & Pickled Lemon

SALAD OF CHICKEN, TOASTED WALNUTS, GRAPES & PRESERVED LEMON

(Makes enough for two)

Ingredients:

2 cups (480ml measure) of cooked chicken, cut into 1 inch (2.5cm) cubes

3/4 cup (180ml measure) of toasted walnuts, coarsely chopped

1 cup (240ml measure) of chopped celery

1 cup (240ml measure) of crisp red grapes

1 tablespoon (15ml) of minced preserved lemon and 1 tablespoon (15ml) of preserved lemon juice

1/4 – 1/3 cup (60-80ml) of best quality mayonnaise

Freshly ground black pepper to taste

Action:

Combine all the ingredients in a large bowl and refrigerate for 2 hours and up to 24.

Serve on a bed of lettuce.

Posted in Poultry, Salads & Appetizers | 2 Comments

Recipe: Moroccan Vegetable Tagine & Cous-Cous with Lemon

Posted on April 4, 2015 by edibletcetera

Packed with loads of delicious, robust Mediterranean flavor, this Moroccan Vegetable Tagine is 100% vegan, easy to make and is very good eaten on it’s own or served with couscous (or your favorite rice dish).

Moroccan preserved lemons are ridiculously easy to make and would be a fabulous gift for any adventurous cook; however it takes a few months before they’re ready to eat so if you don’t have any or haven’t been able to buy them, just substitute fresh lemon juice in the couscous recipe below.

Chermoula is a marinade that’s used in classic North African cuisine and works equally well with fish, meat, seafood or vegetables. There are many versions of chermoula and I particularly like this one – all you’ll need is a food processor.

The vegetables need to be cut roughly the same size and you can mix them up by substituting different ones or adjusting the proportions to taste. When it comes to any recipe containing ground cumin, I recommend dry-roasting whole cumin seeds in a skillet until they’re fragrant, then grinding them up. You’ll get tons more flavor than you will from powdered, store-bought cumin.

Tagine of Vegetables & Dried Fruit with Preserved Lemon Couscous

MOROCCAN VEGETABLE TAGINE & COUSCOUS with PRESERVED LEMON

(Serves 6)

Ingredients for the chermoula:

2 red onions, peeled and roughly chopped

3 garlic cloves, peeled

About 1 inch (3cm) piece of fresh ginger, peeled and roughly chopped

The juice of 3 medium lemons

3½ fl oz (100ml) of olive oil

1 tablespoon each of honey, ground cumin, smoked paprika & turmeric

1/2 teaspoon of cayenne (increase or decrease, depending on how much heat you like)

1 cup measure (240ml) of chopped fresh cilantro / coriander leaf

Ingredients for the tagine:

1 tablespoon of olive oil

3 medium carrots, cut into chunks (I used the rainbow variety here – no need to peel if they’re very young)

1-2 large parsnips, peeled and cut into chunks

Half a medium sized butternut squash, peeled, seeds removed and cut into chunks

2 red onions, cut into chunks

2 large sweet (or regular) potatoes, cut into chunks

4 medium leeks, trimmed, cleaned and thickly sliced

12 dried black mission figs, stalks trimmed (use pitted prunes or dates if you prefer)

A couple of tablespoons of chopped fresh mint, to serve

Action:

To make the chermoula, pulse all the ingredients in a blender then set the sauce aside.

I use a slow cooker, otherwise pre-heat the oven to 425F (220C).

Put the vegetables in a large bowl and toss them in the oil. Over a medium-high heat in a wide heavy pan, saute the veg until lightly browned (you may need to do a few batches). Transfer the veg to a large casserole/dutch oven or slow cooker and stir in the dried figs.

Add the chermoula then pour 14fl oz (400ml) of water over and stir to combine well. Put the lid on, stick it in the oven and cook for 45 mins then reduce the heat to 350F (180C) for another 45 minutes.

If using a slow cooker, cook on ‘high’ for about 3-4 hrs, or until the veg are tender and fragrant.

Serve the vegetables on their own or with couscous (recipe below), sprinkled with chopped fresh mint.

COUSCOUS with PRESERVED LEMON

Tagine of Vegetables & Dried Fruit with Preserved Lemon Cous-Cous

Ingredients:

2 cups (480ml measure) of plain couscous

2 (480ml) cups of water

2 tablespoons of olive oil

2 shallots, finely minced

Sea salt and freshly ground black pepper

1 cup (480ml) of pine nuts, lightly toasted

1 tablespoon of Preserved Lemons, finely chopped (or substitute 2 tablespoons of fresh lemon juice)

1 tablespoon each of finely chopped fresh parsley and cilantro (coriander)

Action:

Put the couscous in a shallow pan with a lid. Heat the water and when it boils, pour over the couscous and put the lid on. Let it rest for about 5 mins to absorb all the water.

Meanwhile, heat the olive oil in a saute pan over a medium heat then add the minced shallots, season with sea salt and freshly ground black pepper and cook until softened, about 2-3 minutes.

Fluff the couscous with a fork and fold in the cooked shallots, toasted pine nuts, preserved lemons (or lemon juice), cilantro and parsley. Serve immediately.

Posted in Vegan, Vegetables / Vegetarian | 4 Comments

Recipe: Onion Jam

Posted on March 28, 2015 by edibletcetera

Not the sort of jam you’d spread on hot buttered toast with afternoon tea but this caramelized tangy-sweet confection makes a perfect addition to pizza, grilled cheese sandwiches and omelets; or serve it on crisp little crostinis, perhaps topped with soft goat cheese – or use as a topping for burgers, steak, pork chops, grilled salmon, confit of duck, etc.

With the help of a little honey, the slow cooking process really brings out the sweetness of the onions and the addition of wine or sherry vinegar gives it a perfectly balanced tanginess.

I’ve made this with red and white onions, both with delicious results and as onion jam freezes well, it’s ideal for instance when you need something special at the last minute to throw onto a wild mushroom and prosciutto pizza.

This recipe pretty much takes care of itself in the cooking process, freeing you up to do other things. Just give it the occasional stir…

Onion ‘Jam’

ONION JAM

Ingredients:

2 oz (57g) of butter

8 oz (230g) of red or white onions, sliced very thinly

A couple of sprigs of fresh thyme

1 tablespoon of honey

2 tablespoons of wine (red or white) or sherry vinegar

Sea salt & freshly ground black pepper

Action:

In a wide, heavy pan with a well fitting lid, melt the butter over a low heat then add the sliced onions. Stir for about 4-5 minutes until the onions start to soften then add the fresh thyme, honey and vinegar and season with sea salt and freshly ground black pepper. Stir everything well to combine and with the heat at it’s lowest setting, put the lid on and allow the onions to cook for about one hour, giving them an occasional stir.

After an hour take the lid off and if necessary, bring up the heat to evaporate any remaining liquid. The onions should have a meltingly soft and jammy consistency.

Allow the onion jam to cool a bit before you decide how to use it.

Posted in Sauces, Preserves, Condiments, Vegetables / Vegetarian | 12 Comments

Recipe: Baked Pasta with Chicken & Broccoli

Posted on March 21, 2015 by edibletcetera

Baked pasta is so comforting and this version with broccoli and chicken is no exception with its light, fragrant sauce being quite unlike the sauces used in many popular baked pasta dishes.

Adapted from a Patricia Lousada recipe (from a book no longer in print), I’ve been making it for many years and as you can prepare the whole thing a day ahead, it’s convenient as well as delicious.

The original version is a bit time consuming and requires making stock from a whole chicken. Certainly do that if you have time but this version is a shortcut, using the best organic chicken broth that money can buy and a previously cooked chicken that you roasted yourself, or bought from the supermarket.

As an aside, I like to roast chicken in my slow-cooker for dishes such as this. I’ll put a stick of celery, half an onion and a couple of carrots in the bottom of the cooker, set a 4lb chicken on top that’s been stuffed with garlic, lemon and whatever herbs I have available; I then pour a glass of dry white wine over the whole thing and season the chicken generously with sea salt and freshly ground black pepper. Maybe adding a splash of water or chicken broth as well. Cooked on the ‘high’ setting for about 4 and a half hours or until the juices run clear, you won’t have a golden crispy skin as you do with oven-roasted chicken but as you discard the skin for this recipe, it doesn’t matter.

Slow-cooker roasted chicken yields about a pint (0.6 liter) of fragrant jellified broth (once chilled, fat skimmed off), perfect for making this sauce – but if you’re in a hurry it’s not necessary to go to such lengths.

Baked Pasta with Chicken & Broccoli

BAKED PASTA with CHICKEN & BROCCOLI

(Serves 6)

Ingredients:

A 4 lb (1.8k) chicken, cooked

1/4 pint (150ml) of dry vermouth

8 oz (225g) of broccoli

4 oz (100g) of butter

4-5 tablespoons of all-purpose/plain flour

5 fl oz (150ml) of crème fraîche

1 pint (0.56 liter) of really good chicken broth

3 oz (75g) of freshly grated Parmigiano Reggiano cheese

1lb (450g) packet of short tube pasta such as rigatoni, penne or macaroni

Sea salt & freshly ground black pepper

Action:

Butter or oil a large ovenproof baking dish.

Pull the meat off the bones of the chicken, discard the bones and skin (unless you use it to make stock for something else) and cut the meat into bite sized pieces – season with sea salt and freshly ground black pepper and set aside.

Bring a large pot of salted water to a boil and cook the broccoli until just tender then remove it with a slotted spoon and set it aside to drain. Chop the broccoli into small pieces.

Using the same water that the broccoli was cooked in, cook the pasta until it’s ‘al dente’. Drain and toss it immediately with 1 oz (28g) of the butter, then transfer the pasta to a large bowl.

In a separate saucepan, bring the vermouth and chicken broth to a low simmer.

Using the pan you cooked the pasta and broccoli in, melt the remaining butter over a medium heat then stir in the flour and cook, stirring for a couple of minutes (don’t allow it to color). Gradually whisk in the hot broth and vermouth; keep whisking, bring it to a boil then lower the heat and simmer it for 5-8 minutes stirring occasionally until thickened.

Remove the sauce from the heat and add all but one tablespoon of the grated cheese stirring well to combine, then add the crème fraîche. Stir in the broccoli and season with black pepper and sea salt to taste.

Pour the sauce over the cooked pasta in the bowl, fold in the chicken and gently stir everything together, making sure the sauce is well distributed.

Tip the lot into the prepared baking dish and sprinkle the remaining Parmesan on top.

Baked Pasta with Chicken & Broccoli – assembled for baking

It can be make up to 24 hrs ahead to this point. Just cover with cling film and put it in the fridge.

You can also freeze it but make sure it’s well protected with foil if you plan on doing this. In both cases, bring it to room temp before baking.

To bake – preheat the oven to 425F (220C). Dot the pasta with a little butter and bake for 20-25 minutes until the cheese is tinged with gold and everything is heated through.