For years I wouldn't eat veal as I didn't agree with how it was reared, then in 2012 I watched the Jimmy Doherty TV programme where he explained how rose veal production should increase as it is a by product of the dairy industry.
I now have no guilt and actively look for veal if it is available so that we help the UK farming industry.
We were lucky enough this weekend to spot a couple of veal escalopes at our favourite farm shop Danestream.
I found a brilliant recipe on the web for Jäger Schnitzel and as our daughter is currently on a gluten and lactose free diet, used gluten free breadcrumbs (whizzed a couple of slices in my food processor), gluten free flour, lacto free butter, cream and milk, plus fresh thyme from the garden.
It was very scrummy and will definitely cook again.
Jäger Schnitzel
Spiced chilli pork
It's New Year's Eve, what can you make with cold roast pork, well I let my imagination go and produced this lovely dish. It was really easy and extremely yummy.
Ingredients:
3 tbsp olive oil
1 onion, sliced
1 clove garlic, sliced
Cold roast pork cut into .5 inch chunks
1 tbsp paprika
1/2 tsp cayenne pepper
6 mushrooms sliced
5 tomatoes cut into chunks
1 tbsp dried oregano
Salt and pepper
Water
1/2 Savoy cabbage finely sliced
Method:
Heat the oil in a frying pan, add the onions and garlic and fry gently until soft.
Add the pork and fry for 1 minute, add the paprika and chilli and fry coating all the pork and onions in the spices. This will release the flavours.
Add the mushrooms and fry for another minute. Add some water to help release the juices crusted on the bottom the pan.
Add the tomatoes and the oregano. Season well. Simmer for 10 mins, add more water if necessary.
Add the cabbage and continue to simmer for another 5 minutes.
Serve with boiled rice.
Turkey goulash
Ingredients:
2 tbsps olive oil
1 onion, sliced
3 cloves garlic, sliced
1lb potato chunks
2 tbsp olive oil
1lb turkey leg pieces
1 tsp caraway seeds
1 tbsp paprika
1/4 tsp cayenne pepper
Salt and pepper
1 tbsp flour
1 tbsp tomato puree
4 large tomatoes chopped
1/2 pint chicken stock
1 green pepper, chopped
Method
Heat oil in a large frying pan, add the onion and garlic, fry until soft. Add the potatoes and sauté for approximately 3 mins. Remove into a bowl.
Add remaining oil and fry the turkey for a minute, add the caraway and fry until the turkey is brown on all sides, add the paprika and cayenne and stir fry for a minute to release the flavours, season the turkey. Add the flour and make sure this is stirred in, covering all pieces of the turkey.
Put the potatoes and onions back in with the turkey, add the tomato purée, the chopped tomatoes and the chicken stock.
Cook for 10 minutes.
Add the chopped green peppers and cook for until the potato is tender, approximately 20 minutes.
Serve with sprinkle with chopped chives and a spoon of sour cream.
Ah, cooking aromas are the key to happiness
There is nothing like the smell of home cooking to bring smiles to the faces of family.
It is half-term, so my daughter and I are at home for the week, both of us working on coursework in someway, either catching up on assignment work, or planning and preparing for the next half-term. Whoever thinks teachers get loads of holiday, certainly needs to shadow a computing teacher for a year, as we don't seem to stop, and are constantly learning new skills and software.
So after a morning working we needed a break and this afternoon we went on a lovely drive into the New Forest to our favourite farmshop to get some meat to last us until Friday when we can get the weekly shop. It is lovely shopping where you are known so well, the butcher remembering that hubby bought some neck of lamb last Friday for a stew on Saturday, to be put in the slow cooker so that after our trip to the open day at Coventry University we had a lovely hot meal with little effort apart from popping some frozen peas and a few fresh herby dumplings in for the last 30 minutes.
The film Julie and Julia is a Foodie's dream, an inspiration to get cooking. I was so fascinated I bought the boxed set of Julia Child's books and love reading them and browsing through her recipes when I get time. I love her recipe for Coq au Vin and as I haven't cooked anything from her recipe books for ages, I thought this was an ideal time to cook this as I'm not so rushed. You can't beat a free range chicken and I jointed it, keeping the carcass and giblets for stock, (yes you get giblets still at Danestream). If you want to try the recipe it is easy to find the recipe through a search on the web.
We are using lacto-free butter and gluten free flour at the moment as my daughter seems to be intolerant, but that doesn't change the flavour of the dish in anyway. The first aromas are the bacon frying in the butter, lush and certainly make you feel hungry. Then browning the chicken followed by flambee-ing the pan with brandy, this is so magical and the aroma always draws my daughter into the kitchen. Pouring the whole bottle of red wine in always causes a gasp, I mean, a WHOLE bottle of wine, not a sip escapes, even though a glass would be wonderful to help with the preparation, but a shot of brandy in a glass works even better.
Now that my daughter is expanding her cooking repertoire, it is lovely sharing the preparation and my tricks with her. Simply pouring boiling water over the baby onions for 30 minutes before peeling them, makes the job so much easier and stops the tears.
It is always difficult to stop checking the pan and checking the taste of dishes that are so scrummy, if there is any left then our favourite way to serve is with some plain rice to soak up the juices.
It is half-term, so my daughter and I are at home for the week, both of us working on coursework in someway, either catching up on assignment work, or planning and preparing for the next half-term. Whoever thinks teachers get loads of holiday, certainly needs to shadow a computing teacher for a year, as we don't seem to stop, and are constantly learning new skills and software.
So after a morning working we needed a break and this afternoon we went on a lovely drive into the New Forest to our favourite farmshop to get some meat to last us until Friday when we can get the weekly shop. It is lovely shopping where you are known so well, the butcher remembering that hubby bought some neck of lamb last Friday for a stew on Saturday, to be put in the slow cooker so that after our trip to the open day at Coventry University we had a lovely hot meal with little effort apart from popping some frozen peas and a few fresh herby dumplings in for the last 30 minutes.
The film Julie and Julia is a Foodie's dream, an inspiration to get cooking. I was so fascinated I bought the boxed set of Julia Child's books and love reading them and browsing through her recipes when I get time. I love her recipe for Coq au Vin and as I haven't cooked anything from her recipe books for ages, I thought this was an ideal time to cook this as I'm not so rushed. You can't beat a free range chicken and I jointed it, keeping the carcass and giblets for stock, (yes you get giblets still at Danestream). If you want to try the recipe it is easy to find the recipe through a search on the web.
We are using lacto-free butter and gluten free flour at the moment as my daughter seems to be intolerant, but that doesn't change the flavour of the dish in anyway. The first aromas are the bacon frying in the butter, lush and certainly make you feel hungry. Then browning the chicken followed by flambee-ing the pan with brandy, this is so magical and the aroma always draws my daughter into the kitchen. Pouring the whole bottle of red wine in always causes a gasp, I mean, a WHOLE bottle of wine, not a sip escapes, even though a glass would be wonderful to help with the preparation, but a shot of brandy in a glass works even better.
Now that my daughter is expanding her cooking repertoire, it is lovely sharing the preparation and my tricks with her. Simply pouring boiling water over the baby onions for 30 minutes before peeling them, makes the job so much easier and stops the tears.
It is always difficult to stop checking the pan and checking the taste of dishes that are so scrummy, if there is any left then our favourite way to serve is with some plain rice to soak up the juices.
Lasagne
Ingredients
1 batch of my Bolognese Sauce
1 batch of my White Sauce
1/2 box of lasagne sheets (normal or verdi(green) or mix of both)
75g/3oz grated cheese, you can use cheddar or mozzarella (either ready grated or fresh cut into slices)
Method
Preheat oven to Gas Mark 4/180C.
You need a wide dish suitable for lasagne, ideally about 10cm high. I use a square lasagne dish, you can use a casserole dish, but it need so be large enough to take at least one sheet of lasagne at a time. Don't worry, the lasagne sheets break easily.
Sprinkle over the grated cheese or place on the fresh mozzarella.
Bake in the oven for about 45 minutes until golden brown.
Serve with a salad and garlic bread.
1 batch of my Bolognese Sauce
1 batch of my White Sauce
1/2 box of lasagne sheets (normal or verdi(green) or mix of both)
75g/3oz grated cheese, you can use cheddar or mozzarella (either ready grated or fresh cut into slices)
Method
Preheat oven to Gas Mark 4/180C.
You need a wide dish suitable for lasagne, ideally about 10cm high. I use a square lasagne dish, you can use a casserole dish, but it need so be large enough to take at least one sheet of lasagne at a time. Don't worry, the lasagne sheets break easily.
- Add a couple of large serving spoon size spoonfuls of the bolognese sauce to the dish, I use a ladle, spread it so it just covers the base.
- Now drizzle over some of the sauce, about a large serving spoon size.
- Now cover with a single layer of the lasagne sheets. (see next step below if you have just used the last of the sauce)
Sprinkle over the grated cheese or place on the fresh mozzarella.
Bake in the oven for about 45 minutes until golden brown.
Serve with a salad and garlic bread.
White sauce
Ingredients
250ml/ 1/2pint milk
25g/1oz plain flour
25g/1oz butter/spread suitable for cooking
Salt and pepper
Method
Put all the ingredients in a small pan, grab a balloon whisk and put over a medium heat, keep stirring until the sauce has thickened. (don't leave it, just keep stirring, trust me it will look impossible to start with but it works)
When it has thickened and starts to bubble, allow to simmer for 3 minutes to "cook" the flour.
Season to taste.
Cheese sauce - simply stir in 1 tsp dijon mustard, add 75g/3oz grated cheese and heat gently until melted.
Parsley sauce - stir in 1 tbsp finely chopped parsley
250ml/ 1/2pint milk
25g/1oz plain flour
25g/1oz butter/spread suitable for cooking
Salt and pepper
Method
Put all the ingredients in a small pan, grab a balloon whisk and put over a medium heat, keep stirring until the sauce has thickened. (don't leave it, just keep stirring, trust me it will look impossible to start with but it works)
When it has thickened and starts to bubble, allow to simmer for 3 minutes to "cook" the flour.
Season to taste.
Cheese sauce - simply stir in 1 tsp dijon mustard, add 75g/3oz grated cheese and heat gently until melted.
Parsley sauce - stir in 1 tbsp finely chopped parsley
Bolognese sauce (ragu)
1 stick celery, finely chopped
2 tbsp olive oil
2 rashers streaky bacon, chopped into small pieces, or 1 pack of cubed pancetta/bacon lardons
1 clove garlic, finely chopped
500g/1lb minced beef
1 carrot, finely diced
1 tbsp tomato purée
100ml/ 1/4pt milk
1/4 nutmeg grated (use fresh, it's much nicer)
1 glass red wine (there won't be any alcohol left after cooking)
1 tin chopped tomatoes
1 oxo cube
Water
Salt and pepper
Our Christmas feast
We believe that it is important to make celebration meals key memories for the future and to be the best nature can provide, hopefully cooked to perfection.
Family traditions develop over the years. Over the years we have introduced a fresh free range Goose to our Christmas table, truly a seasonal meat, only available between Michaelmas and Christmas. Our supplier is now Michael Coleman at Hewish Farm near Milton Abbas. We've been buying our goose from Michael since 2006 and the trip to collect the goose is now the start of the excitement. Last year was the longest trip yet due to the snow, this year it was lovely and mild. We collect the goose on the 23rd of December having ordered it in November.
A couple of years ago at Christmas lunch my Dad said even though he liked the goose, he missed turkey, now here was the conundrum, do we swap to turkey? That would have caused a riot, so the alternative was, cook a turkey too. Last year I managed to pick up a turkey crown from Waitrose on Christmas eve at half-price, it was a Norfolk Bronze, and tasted great, but hubby and I vowed that we would try and source a local turkey this Christmas, perhaps Laura would actually eat some then, she has always loved goose and hasn't liked turkey in the past.
After plenty of research on the web, we decided that we'd order our turkey from Danestream Farm Shop near Bashley. After dropping the goose of at home, we drove to Bashley to collect the turkey, which was properly boxed, no plastic wrap in sight. The turkey was from a farm in Romsey, free range, a norfolk bronze. We also bought all the necessary additions, the chipolatas, streaky bacon, sausagement and a lovely smoked gammon to roast for Christmas Eve (hubby's traditional birthday meal). To top it off, all the butchers took your meat to your car for you, now that's what I call excellent service. We bought all our veg and fresh chestnuts too.
So Christmas Day arrived, hubby prepared the chestnuts for me (next year, these are going to be prepared Christmas Eve as they are really fiddly. I picked the fresh herbs from the garden and then made the chestnut stuffing. We aren't sure if Laura is wheat intolerant at the moment, so I used gluten free breadcrumbs in the stuffing. I used it to stuff the necks of both birds, perfect amount with no spare.
I always make my own Cranberry sauce and Cumberland sauce for Mum (for those on Wharfarin, who aren't allowed cranberries, this is a great alternative, the tang without the worry).
Gravadlax with Sweet Mustard and Dill sauce
Roast Turkey
Roast Goose
served with roast potatoes, roast parsnips, sprouts with chestnuts and bacon, carrots, pigs in blankets, cranberry and orange sauce, cumberland sauce, gravy
Christmas pudding
For the first time we also served sprouts with chestnuts and bacon pieces, I've always been a bit worried about whether Dad would like this, but decided to just go for it this year, a huge success, add that to our tradition.
Wow, the turkey was so moist, it was still oozing juices as Dad carved it, the goose was amazing and it was great having meat from both. AND Laura actually decided to try the turkey, and then had another slice as it was so delicious.
Traditions started this year, turkey from Danestream, sprouts with chestnuts.
Family traditions develop over the years. Over the years we have introduced a fresh free range Goose to our Christmas table, truly a seasonal meat, only available between Michaelmas and Christmas. Our supplier is now Michael Coleman at Hewish Farm near Milton Abbas. We've been buying our goose from Michael since 2006 and the trip to collect the goose is now the start of the excitement. Last year was the longest trip yet due to the snow, this year it was lovely and mild. We collect the goose on the 23rd of December having ordered it in November.
A couple of years ago at Christmas lunch my Dad said even though he liked the goose, he missed turkey, now here was the conundrum, do we swap to turkey? That would have caused a riot, so the alternative was, cook a turkey too. Last year I managed to pick up a turkey crown from Waitrose on Christmas eve at half-price, it was a Norfolk Bronze, and tasted great, but hubby and I vowed that we would try and source a local turkey this Christmas, perhaps Laura would actually eat some then, she has always loved goose and hasn't liked turkey in the past.
After plenty of research on the web, we decided that we'd order our turkey from Danestream Farm Shop near Bashley. After dropping the goose of at home, we drove to Bashley to collect the turkey, which was properly boxed, no plastic wrap in sight. The turkey was from a farm in Romsey, free range, a norfolk bronze. We also bought all the necessary additions, the chipolatas, streaky bacon, sausagement and a lovely smoked gammon to roast for Christmas Eve (hubby's traditional birthday meal). To top it off, all the butchers took your meat to your car for you, now that's what I call excellent service. We bought all our veg and fresh chestnuts too.
So Christmas Day arrived, hubby prepared the chestnuts for me (next year, these are going to be prepared Christmas Eve as they are really fiddly. I picked the fresh herbs from the garden and then made the chestnut stuffing. We aren't sure if Laura is wheat intolerant at the moment, so I used gluten free breadcrumbs in the stuffing. I used it to stuff the necks of both birds, perfect amount with no spare.
I always make my own Cranberry sauce and Cumberland sauce for Mum (for those on Wharfarin, who aren't allowed cranberries, this is a great alternative, the tang without the worry).
Menu
Gravadlax with Sweet Mustard and Dill sauce
Roast Turkey
Roast Goose
served with roast potatoes, roast parsnips, sprouts with chestnuts and bacon, carrots, pigs in blankets, cranberry and orange sauce, cumberland sauce, gravy
Christmas pudding
For the first time we also served sprouts with chestnuts and bacon pieces, I've always been a bit worried about whether Dad would like this, but decided to just go for it this year, a huge success, add that to our tradition.
Wow, the turkey was so moist, it was still oozing juices as Dad carved it, the goose was amazing and it was great having meat from both. AND Laura actually decided to try the turkey, and then had another slice as it was so delicious.
Traditions started this year, turkey from Danestream, sprouts with chestnuts.
Cranberry and Orange Sauce
Ingredients
1 pack fresh cranberries
1 large orange
3 oz/75g caster sugar
3 tablespoons port
Method
Wash the cranberries, put in a pan with the zest of the orange and the juice, pop in the sugar. Put over a medium heat and cook until all the berries are burst, they pop as they cook. Taste and add more sugar if you prefer it sweeter. Remove from heat and add the port, stir well and pour into a serving dish. Serve either warm or cold.
Tip
If you can get hold of cranberries earlier or reduced, just pop the bags in the freezer and use from frozen in this recipe.
Chestnut Stuffing
Ingredients
1 large onion, chopped
1 tablespoon olive oil
4 oz/100g chestnut mushrooms (optional)
1 pack sausagemeat
2 oz/50g breadcrumbs
1 packet/jar cooked chestnuts (fresh if you want to fiddle)
1 tablespoon fresh thyme (remove leaves from sprigs)
2 tablespoons fresh chopped parsley
zest of 1/2 lemon
salt and pepper
Method
Heat the olive oil in a saucepan, add onion and lightly season with salt, fry until soft. (If you season before you cook, the onions taste so much nicer). Add them to a separate bowl while you cook the mushrooms until soft, add the mushrooms to the bowl with the onions. Leave to cool while prepare the rest of the ingredients.
In a medium mixing bowl, put the sausagemeat, breadcrumbs, thyme, parsley, lemon zest (I do recommend a microplane grater, it produces the most amazing results). I chop the chestnuts into 4 pieces, I like some chunks in the stuffing rather than mush. Add in the onions and then season with salt and pepper. Mix thoroughly and use to stuff the neck of the turkey/goose, you can also make stuffing balls with any left overs and pop them in with the pigs in blankets when roasted in the oven.
