Herby Mushrooms and Apples (4)

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An interesting side dish using a mixture of mushrooms (cremini, baby bella and regular mushrooms, etc.) and apple. To add depth to the dish I added garlic and fresh oregano and thyme. Goes well with pork.

1 tbsp. olive oil seasoned with salt and freshly ground black pepper

1 large clove of garlic – grated

4 oz. mixed mushrooms – sliced

1 medium sweet, crisp apple – sliced

1/2 tsp. each of oregano and thyme – finely chopped

Heat seasoned oil and a skillet/frying pan and when hot add the garlic and cook for a minute – so not let garlic brown.

Add mushrooms and apple and stir before adding the herbs.

Cook for 10-15 minutes, stirring quite frequently, until mushrooms are browned and apples are translucent.

 

Tiny Potato Balls (4)

These are so small and sweet to look at and, once again, a different way with potatoes. The potato balls are carved out of a baking potato using the smaller end of a melon baller.

Pre-heat oven to 400 degrees and place metal baking try in oven so it is nice and hot when the potatoes are added.

2 baking potatoes – peeled and made into balls with melon baller

2 tbsp. olive oil

Salt and freshly ground black pepper

Rinse the potato balls thoroughly to get rid of the starch and pat dry in a clean T-towel.

Place potato balls in a bowl and toss with oil and salt and pepper.

Tip potatoes on to metal baking tray and place in the over for 30 minutes, tossing every 10 minutes. Then place baking tray on higher shelf for 10 minutes.

Rosti Potatoes (4)

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I don’t know why I have never made potatoes like this before as they are delicious and a little bit different and there are only two ingredients – baking potatoes and olive oil. A rosti is basically a potato cake. The potatoes are grated by hand or with a food processor attachment. Potatoes are starchy so they need a good rinse in a colander and drying in a clean T-towel. While cooking the rosti it is important to be on hand to squash down the potatoes and watch to check when they are translucent and softening. Serve in slices.

2 tbsp. extra virgin olive oil seasoned with salt and freshly ground black pepper
2 x baking potatoes – grated

Heat 1 tbsp. of seasoned oil in a frying pan/skillet and when sizzling (you want a fairly high heat to start with and then can turn it down a little). Add the grated potato and squash down with a large spatula and cook for around 10 minutes until potatoes are translucent and softened and the bottom side should be browned by then.

Loosen around the edges and underneath with the spatula and turn rosti out onto a flat chopping board.

Add the second tbsp. of seasoned and, again, when sizzling place the rosti back in the pan cooked side up and cook for another 10 minutes.

Kate’s Chicken and Chorizo Tray Bake (4)

 

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Inspired by to a visit to my sister-in-law who served me something similar. Chicken and chorizo are good together and everything is cooked in a large metal baking tray. I used a mixture of bone-in chicken and thighs with the skin on (love crispy chicken skin – a naughty treat!). I seared the chicken first in a skillet on both sides and made sure the skin was nice and crisp. All the chopped vegetables were tossed in oil and seasoned in a large mixing bowl to ensure an even coating. Everything was placed in the baking tray – veg. at one side, the chicken and sausage in separate parts of the tray. Cooking took and hour at a high heat between 375 and 400 degrees. Because the chorizo sausage gives out quite a bit of fat I immediately decanted everything to a serving platter with a slotted spoon placing the veg. on the bottom and placed the chicken and sausage on top. Wunderbar!

1medium eggplant – sliced and salted

2 tbsp. olive oil, seasoned with salt and freshly ground black pepper

2 bone-in chicken breasts with skin on

2 chicken thighs with skin on

1 large onion – roughly chopped

2 large cloves of garlic – grated

2 red peppers – de-seeded and sliced

1 dry pint baby tomatoes

1 tbsp. fat reserved from cooking the chicken

8 oz. chorizo sausage – cut into thickish slices

Pre-heat oven to 375-400 degrees.

Let the eggplant stand for 30 minutes, then rinse and cut into smallish chunks

Place 1 tbsp. seasoned olive oil in a skillet and when really hot add the chicken and sear on both sides making sure that the chicken skin is nice and crisp.

Put the other tbsp. of olive oil in a large mixing bowl and add the veg. one at a time mixing well before adding the next veg. Finally add 1 tbsp. of the fat reserved from cooking the chicken.

Place all ingredients in the baking tray making sure the veg., chicken and sausage are slightly separated from each other and cook for an hour, checking every 20 minutes to give veg. a good stir.

Broccoli with a Twist (4)

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Broccoli is one of the healthiest vegetables and is in the same family as cauliflower, kale and Brussels sprouts. The combination of ingredients in this recipe make for an interesting side dish.

8 oz broccoli – cut in to smallish florets

Salt and freshly ground black pepper

1/4  tsp. red pepper flakes

1 shallot – finely chopped

4 salted anchovy fillets finely chopped

Salt and freshly ground black pepper

Juice of 1 lemon

2 tbsp. olive oil

Place all ingredients in a large mixing bowl and toss together well, then transfer to a roasting dish and cook in the oven at 350 degrees for 20 minutes.

Beef Stew with Cranberries and Horseradish (4)

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Stews do very well in a slow cooker. However, I always start off by browning the vegetables and searing the beef on all sides before I add them into the pot because this gives the stew a better flavor. The vegetables – onion, carrots and celery – are basically a ‘mirepoix’, a French term describing the combination of vegetables used as a base for many soups and stews. The ratio of the vegetables is 2 parts onion to 1 part each of carrots and celery. I cooked the stew in a slow cooker for 6 hours, then I removed the beef from the pot, pureed three-quarters of the sauce and then put them all back together.

2 tbsp. olive oil, seasoned with salt and freshly ground black pepper

8 oz. onion – chopped

2 large cloves of garlic – grated

4 oz. carrots – chopped into small pieces

4 oz. celery – chopped into small pieces

6 oz. frozen cranberries

2 pounds stewing beef – cut into bite size pieces

2 cups beef broth

1 cup of red wine

2 tbsp. redcurrant jelly

3 tbsp. prepared horseradish

Heat 1 tbsp. oil seasoned with salt and freshly ground pepper in a skillet and when sizzling add the onion and let cook for a few minutes before adding the garlic, carrots and celery.

When the vegetables are nicely browned place them in the bottom of the slow cooker pot and cover with the cranberries.

Add the second tbsp. of oil, seasoned with salt and freshly ground black pepper, to the skillet and when sizzling add half of the meat  and sear until browned on all sides, then add to slow cooker. Repeat with the other half of the beef.

Pour in the beef broth and red wine then add the redcurrant jelly and horseradish and cook on low heat for 6 hours.