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Spelt Quinoa Scones Recipe

This is quick and easy recipe that I learnt a a recent baking lesson at Le Pain Quotidien. It’s a clever way to use 2 highly on trend ingredients spelt flour and quinoa. The way this is made yields 4 very large scones. You can easily divide this into 6 to make a few smaller ones as you wish.

If you wanted to make more refined looking scones, you can always roll the dough out onto a floured surface and cut into circles. The presentation is up to you. The rustic hand shaped scones actually looked quite inviting.

Baking Lesson Le Pain Quotidien (39)

Eating them straight out the oven was delicious and crumbly. If you make a bigger batch, you can always freeze some and reheat in the oven when you need them.

Spelt Quinoa Scones

Prep Time: 15 minutes

Cook Time: 20 minutes

Total Time: 35 minutes

4 large scones

Spelt Quinoa Scones

This is very quick to make.

Ingredients

  • 62g Spelt flour
  • 148g plain flour
  • 24g quinoa (used dry in this recipe but you can use boiled quinoa too)
  • 40g currants
  • 32g almonds, sliced
  • 10g baking powder
  • 2g salt
  • 25g sugar
  • 82g unsalted butter
  • 20g whole egg, room temperature
  • 100ml full fat milk

Instructions

  1. Preheat oven to 180C
  2. In a bowl, combine the flour, quinoa, baking powder, salt and sugar
  3. Cut butter into cubes and add to the dry mixture. Rub in until the mixture resembles course crumbs.
  4. Add currents and almonds. Mix to incorporate.
  5. Combine eggs and milk.
  6. Add to the mixture and stir just enough to combine. Do not overwork the dough.
  7. Divide the dough into 4 portions.
  8. Either roll out the dough or roughly form into rock cakes by hand.
  9. Put the formed scones onto a baking sheet lined tray.
  10. Glaze with egg wash.
  11. Bake for 20 minutes at 180C.
  12. Serve with clotted cream, butter and your favourite jam.
http://www.eatcookexplore.com/spelt-quinoa-scones-recipe/

Tea smoked duck with a spiced plum sauce

Tea Smoked Duck with Spiced Plum Sauce Canapes It’s the party season and if you are doing a party at home, kick off the party with a delicious zing with some tasty anapés. Here, I have made a very simple Tea Smoked Duck with a Spiced Plum Sauce canapé served on some Chinese soup spoons.

Smoking food at home is not as hard as you might think. I did a smoked fish recipe a while back and it took about 15 minutes. All you need is a steel wok, some fragrant tea leaves, some spices and a good lid. Don’t be afraid of cooking with duck.

This tea smoked duck recipe is for a simple but impressive canapé, just in time for your Christmas party. I used duck legs as I prefer the flavour but you can use duck breasts instead.

To serve, I used slices of duck but you can shred the duck meat instead. It’s all a matter of presentation. If you use duck breasts, you can take the skin off after smoking, cut into strips and deep fry. This will produce some very crispy duck crackling which you can use to sprinkle on top of your canapés.

The final result is a mouthful of smoky duck with a tangy spicy plum sauce and a hint of freshness with the slice of plum of top. If you don’t want to make canapés, you can assemble the ingredients into a salad instead. A very versatile recipe.

 

Tea smoked duck with a spiced plum sauce and crispy duck crackling

Tea smoked duck with a spiced plum sauce and crispy duck crackling

Ingredients

  • 2 duck legs or breasts if you prefer
  • Soya sauce
  • five spice powder
  • Lurpak cooking liquid
  • Long red chillies, sliced thinly }
  • Spring Onions, julienned }For Garnish
  • 2 plums, thin slices }
  • For smoking
  • some rice
  • tea leaves
  • sugar
  • 3 star anise
  • 1 stick cinammon
  • For the plum sauce
  • 450 g Victoria plums, stoned and quartered
  • 150 g dark brown or muscovado sugar
  • 30 ml balsamic vinegar
  • 5 cm ginger, grated
  • 2 star anise
  • 2 red chillies (optional)

Instructions

  1. Marinate the duck with the soya sauce and five spice powder for at least 30 minutes
  2. Make the plum sauce by simmering all the ingredients for about 15- 20 minutes until the plums are soft.
  3. Leave to cool, remove the star anise and blitz using a hand blender or putting it into a blender.
  4. Meanwhile, line a wok with foil.
  5. Add the ingredients for smoking, the rice, tea leaves and sugar.
  6. Heat the wok on a high heat until the ingredients start to smoke. Then turn it down to a medium heat.
  7. Place a metal rack on top of the smoking ingredients and place the duck,skin side up.
  8. Cover tightly and don't let the smoke seep out or everything will smell.
  9. Leave it on a medium heat.
  10. Smoke for about 15 minutes. (don't open the lid).
  11. Remove from the rack.
  12. Heat a wok or big pan and pan fry the duck skin side down in some Lurpak Cooking Liquid, about 10 mins or depending how well you want the meat to be done.
  13. The remaining fat on the duck skin will render and make the skin crispy.
  14. To serve,shred the duck and arrange on individual canape or Chinese soup spoons.
  15. Drizzle with some of the spiced plum sauce and decorate with a slice of plum, slivers of chilli, some spring onions and coriander leaves.
  16. Serve.
http://www.eatcookexplore.com/tea-smoked-duck-with-a-spiced-plum-sauce/

This recipe used the Lurpak Cooking Liquid and was developed for Lurpak Cooks Range.

Thai Style Leftover Turkey Lettuce Wraps

What do you do with all that  leftover turkey after Christmas? If you are tired of the go to recipe of Coronation Turkey or turkey sandwiches, try this recipe with a little bit of zing.

I like to spice up my leftover turkey and this is a very quick and tasty Thai inspired recipe. It’s something very simple using Thai flavours with ingredients that you most probably have in the store cupboard. You can serve this as a canape as little lettuce wraps or serve the dish with some boiled jasmine rice.

It’s like a warm meat salad and you can swap out ingredients depending on what you have to hand. Instead of using turkey, you can also use minced pork or chicken. Instead of fresh chillies, you can use chilli flakes and instead of coriander, you can use mint.

 

Thai Style Minced Turkey Lettuce Wraps

Thai Style Minced Turkey Lettuce Wraps

Ingredients

  • a few slices of leftover turkey, chopped into small cubes
  • little gem lettuce
  • 1 red onion
  • 2 cloves of garlic finely chopped
  • 1 handful of coriander, chopped (including the stalks)
  • 1 long red chilli, julienned lengthwise or 2-3 birds eye chillies if you prefer it hotter
  • 1 tbsp fish sauce or to taste
  • 2 limes cut into wedges

Instructions

  1. In a hot pan, add some oil and fry the onions for about 2 minutes until it softens
  2. Add the garlic and stir for another minute
  3. Add the leftover turkey and stir in to mix and warm up
  4. Season with the fish sauce, start with a little and adjust seasoning to your own taste
  5. Take off the heat
  6. Add in the chillies and coriander and combine evenly
  7. Serve on individual leaves of the little gem lettuce with some wedges of lime.
  8. Alternatively, you can serve this as a starter in a big bowl and a separate plate of lettuce leaves. Everyone can then make their own lettuce parcels.
http://www.eatcookexplore.com/thai-style-leftover-turkey-lettuce-wraps/

 The ingredients were supplied by Sainsbury

Vin Brule with Barolo Italian Mulled Wine

The undulating hills of Piedmont in Northern Italy is the home of the Unesco protected Baroloa and Barbaresco wines. In the cold winters here, they drink their version of a mulled wine called Vin Brule. The Piedmont region has had a lot of French influence over the centuries and this is reflected in their food and culture.

I guess Vin Brulee is one of those recipes that vary from family to family but they all seem to agree that it has great medicinal properties in warding off colds. I got this recipe from my new friend Chiara, a local Piedmont girl I met on my recent visit there for the Alba Truffle Fair.

It is very similar to a Vin Chaud or a Gluhwein as it involves adding warming spices and citrus to a red wine and heated. Once you have made of pot of this, the whole kitchen starts to smell really festive. You can find lots more mulled wine recipes or Christmas drinks ideas here.

As Barolo is a quite an expensive red wine, it might not be your choice to use this wine in the recipe. You can swap it out and use any other full bodied red wine instead.

 

Vin Brule Italian Mulled Wine

Vin Brule Italian Mulled Wine

Ingredients

  • One bottle of Piedmontese Barolo wine
  • 50 g of sugar
  • One stick of cinnamon
  • 3 cloves
  • 3 cardamon pods
  • A pinch of mace
  • Skin of a lemon
  • Skin of an orange

Instructions

  1. Put all the other ingredient in a pot with about a glass of wine, heat and stir until sugar has dissolved.
  2. Pour in the remainder of the wine and bring to a boil. The Italians like to boil their wine so there is very little alcohol left. You can choose to just warm up the wine instead.
  3. Strain the mulled wine into a serving jug and serve it immediately.
http://www.eatcookexplore.com/vin-brule-barolo-italian-mulled-wine/

Note: Barolo is a DOCG wine from the Langhe area in Piedmont, Italy. The Barolo vineyards were granted World Heritage Status which controls how much is produced and the strict locations where this wine can be produced. The are where the Barolo wine is produced has been growing grapes since 5 C BC and is one of the best wine growing areas in Italy.

The wine for this recipe was provided by Waitrose Wines.

 

Giant cous cous with roasted vegetables

Here is an idea for a warm Autumn salad. I used this new ingredient that Sainsburys provided me to trial. It’s just called Giant Cous Cous on the packet. A little bit of research revealed that this is used a lot in Israeli cuisine. Unlike the more common cous cous, this needs to be boiled for about 10 minutes.

Giant Cous Cous can also be added to soups or used like pasta. After cooking, the texture is quite chewy but beware not to over cook it as it  can get gelatinous.

Giant Cous Cous and Roast Vegetable Salad

Giant cous cous with roasted vegetables

Ingredients

  • 300g Giant Cous Cous
  • Sweet Potato, peeled and cut into wedges
  • Red Onion, peeled and quartered
  • Courgette, cut into wedges
  • Carrots, cut into wedges
  • Rapeseed oil for roasting
  • Extra Virgin Olive Oil for dressing
  • Balsamic Vinegar
  • Sea Salt

Instructions

  1. Heat your oven to about 180C.
  2. Prepare the vegetables to roast. I have not put the amounts for this as you can choose how much of each you want to cook.
  3. Toss the vegetables in some rapeseed oil, balsamic and sea salt.
  4. Lay out on a baking tray and cook in a hot oven for about 30 minutes or until tender.
  5. Boil the cous cous for about 10 minutes or as per instructions in the packet in some stock for flavour.
  6. When ready, combine the cous cous with the roasted vegetables.
  7. Adjust seasoning, drizzle more Extra Virgin olive oil and serve immediately.
http://www.eatcookexplore.com/giant-cous-cous-roasted-vegetables/

The Giant Cous Cous was supplied by Sainsburys for this recipe.

Heston’s Slow Cooked Pulled Pork

Pulled Pork. It’s so on trend right now. London is in love with the flavours of the Deep South. We are seeing pulled pork, buttermilk fried chicken, hush puppies and all that on lots of menus.

From street food stalls to high end eateries, we have embraced these dishes and served them up with our own twist. I have collected so many Pulled Pork recipes and have not had a chance to try them all. Some of these are quite intriguing like the one that uses a can of coke, ketchup and some chopped onions in a slow cooker. I will have to test that one out soon.

Here is a very easy Pulled Pork recipe that I cooked recently for the Waitrose BBQ Off party. It’s one that Heston did for his Ultimate BBQ series for Waitrose. It doesn’t take that long, only 1 1/2 hours on the stove and is really good. This recipe yields quite a lot of BBQ sauce too and I used that leftover sauce to make some BBQ Pork Ribs too. I just added the ribs to the leftover sauce in the pan, braised them for about an hour and grilled them for the nice charred effect after. I will definitely make this one over and over again.

For this I used my new cast iron Chasseur pot from Viking which has a 5.2 litre capacity, ample for the amount of pork in my recipe. These pots are really heavy and solid and has a matt black finish. The heavy cast iron ensure even heat distribution and is great for this slow cooking recipe. After cookign it it was very easy to clean too (it’s also dishwasher safe). Their cookshop is on sale right now and you can get these cast irons posts at a really great bargain price. Top tip: In the sale, you can get a Chasseur cast iron pot for about 1/3 of the price of a Le Creuset equivalent.

5.2l Chasseur Pot

 

Heston’s Slow Cooked Pulled Pork

Rating: 51

Prep Time: 15 minutes

Cook Time: 1 hour, 30 minutes

Total Time: 1 hour, 45 minutes

697

Heston’s Slow Cooked Pulled Pork

Ingredients

    For the braising liquid
  • 1 x ½ tsp ground ginger
  • 1 x ½ tsp sweet smoked paprika
  • 1 x ½ tsp mustard powder
  • 1 x ½ tsp salt
  • 1 tbsp rapeseed oil
  • 1 shallot, peeled and finely sliced
  • 1 clove garlic, peeled and roughly chopped
  • 500g pack Heston from Waitrose Chicken Stock
  • 325g Cooks’ Ingredients Soffritto Passata
  • 250g tomato ketchup
  • 175ml cider vinegar
  • 175g dark muscovado sugar
  • 10ml Worcestershire sauce
  • 25g golden syrup
  • 1 tsp tamarind paste
  • For the pulled pork
  • Pack of 4 essential Waitrose British Pork Shoulder Steaks or an equivalent weight Pork Shoulder from a butchers
  • Spice mix, reserved from making the braising liquid
  • Heber Chicory Wood Chips for smoking (optional)
  • Braising liquid
  • Salt and freshly ground black pepper
  • 4 burger buns or wraps

Instructions

    For the braising liquid
  1. Combine the ground ginger, paprika, mustard powder and salt in a bowl. Mix well.
  2. Heat the oil in a saucepan over a medium heat. When hot, add the shallots and sweat until very soft and caramelised for approximately 8 minutes. Add the garlic and continue to sweat for 1 minute.
  3. Add half the spice mix – reserving the other half for a rub – and the rest of the ingredients to the pan and stir to combine. Bring to a simmer for 15 minutes then blitz with a hand-held blender until smooth.
  4. Pass the liquid through a fine meshed sieve and set aside.
  5. For the pulled pork
  6. Season both sides of the steaks with the remaining spice mix. Sear in a hot pan (or place on a hot barbecue – see smoking tip, below) to colour both sides for approximately 1 minute on each.
  7. Remove the steaks from the heat. Place the braising liquid in a large pan, add the seared steaks and bring to a simmer. Reduce the heat until the liquid barely simmers. Allow to cook for 90 minutes.
  8. After the time has elapsed, allow the meat to cool in the sauce completely. Remove the steaks and place on a chopping board. Use 2 forks, as shown, to pull the meat apart until it is finely shredded. Place the shredded meat back into the barbecue sauce.
  9. When ready to serve, warm the meat in the barbecue sauce by placing the pan over medium heat. Check the seasoning and adjust with salt and freshly ground black pepper if necessary. Warm the burger buns by placing them cut-side up in a warm oven or on a warm barbecue. Place some of the meat on the bottom half of the bun, add some slaw and place the other half of the bun on top.

Notes

Heston’s barbecue tip To intensify the smoky flavour of the meat, place wood chips in a square of tin foil, folding it round the chips to make a closed parcel. Using a sharp knife, poke holes in the parcel. When the barbecue has cooled down slightly, put the parcel on to the coals. Place the steaks on the grill and cover with the barbecue lid, allow to stand for 10 minutes, flipping after 5 minutes.

http://www.eatcookexplore.com/hestons-slow-cooked-pulled-pork/

You can find more Heston Ultimate Barbecue recipes here.

The Chasseur pot was a review item from Viking Direct. 

Arroz Negro Spanish Black Squid Ink Rice

Smells and flavours can bring back happy memories of holidays. When I find an exceptional dish on holidays, I like to try and recreate it. Sometimes the dishes are way beyond my technical skill but some I can manage by learning how to use some new ingredients and new cooking techniques.

Arroz Negro is a Spanish black rice dish that I have tasted several times but have never tried cooking. Then I found out that it is not that difficult to cook so here is my recipe to recreate it at home.

Arroz Negro is a Valencian rice dish distinct by its black colour from squid ink. It is sometimes cooked with squid, mussels, prawns and other shellfish.

On the surface, it sounds like a simple rice dish but Arroz Negro has several layers of flavours from the onions, the squid and shellfish used and the fish stock.

This is my simplified version of the recipe by using bought in fish stock. You can make your own fish stock if you have the ingredients and the time.

About Olive Oils from Spain

Did you know that every other bottle of olive oil sold in the world comes from Spain? With over 260 varieties of olives, they are the largest producer and manufacturer of olive oil in the world. Olive oil is a monounsaturated fatty acid and is a healthy oil due to its high content of oleic acid, polyphenols, antioxidants. For cooking, olive oils resist high temperature better than other oils and and has a more stable structure up to 180 °C. You find out more and get some great recipes using olive oil here: http://www.tasteourlifestyle.co.uk/

Arroz Negro Spanish Black Squid Ink Rice

Rating: 51

Prep Time: 10 minutes

Cook Time: 40 minutes

Total Time: 50 minutes

Serves 4

Arroz Negro Spanish Black Squid Ink Rice

A really flavourful Spanish rice dish flavoured with fish stock and gets its colour from squid ink. Easy to cook and really impressive.

Ingredients

  • 600g Squid or cuttlefish, cleaned and cut into small pieces
  • 300g Spanish Calasparra rice or short grain rice
  • 1.5 litres hot fish stock
  • 500g large prawns with the shells on (optional)
  • 1 red and 1 green pepper , finely chopped
  • 1 large onion finely chopped
  • 3 cloves of garlic, finely chopped
  • 1 tsp sweet pimenton
  • 3-4 sachets of squid ink
  • 2 tomatoes chopped or half a can of chopped tomatoes
  • 150 ml Olive Oil from Spain

Instructions

  1. Using a heavy based flat bottomed pan or a paella pan if you have it, heat up the pan and add some olive oil. Saute the squid with some salt and keep moving it to prevent from sticking.
  2. When the squid has taken on some colour remove and set aside.
  3. Add more olive oil and fry the onions and peppers and cook until golden brown, about 5 minutes. Reduce heat to medium and continue cooking for about 10 minutes until tender and the onions are caramelised.
  4. Add garlic and the sweet pimenton. Keep stirring for about a few minutes until the garlic is soft.
  5. Add the tomatoes and cook for a few minutes until some of the liquid has evaporated.
  6. Add the rice, and stir to coat with the squid mixture for a few minutes before adding the fish stock.
  7. Combine the fish stock and squid ink and add to the rice, keep stirring on a low heat until all the liquid has been absorbed. The timing depends on the type of rice and volume. Stirring this occasionally will stop the rice from sticking to the bottom and burning. This will take about 20- 30 minutes.
  8. A few minutes before serving, add back the squid and prawns and stir in to cook. You can reserve some on the side to decorate if you wish. Check the seasoning and add salt and pepper to taste.
  9. An alternative way to prepare the prawns is to marinate them in some olive oil, pimento, garlic and salt and pepper and pan fry them on medium heat and serve on top of the rice.
  10. Dish it into pretty bowls and drizzle with more Extra Virgin Olive Oil from Spain and serve immediately.
  11. This dish is sometimes served with Alioli garlic mayonnaise and wedges of lemon.

Notes

1. Spanish rice is different as it tends to absorb about 3 times more liquid and still keeps its firm consistency.

2. Squid ink is available in sachets from most good fishmongers.

http://www.eatcookexplore.com/arroz-negro-spanish-black-squid-ink-rice/

 

This recipe was produced in Association with Olive Oils from Spain.

 

Brazilian Fish Stew – Moqueca (In Association with Magimix)

Moqueca or Fish Stew is a really popular traditional dish from Brazil and there are many versions from all over the country. This recipe is inspired by the ones form the Bahia region. The ingredients used are mainly fish, lime, coconut milk and palm oil.

If you have never tried this dish, it tastes a bit tangy from the lime juice, rich from the coconut milk, a mild chilli heat and the fish stock gives it the underlying umami flavour. It is my new favourite dish and it’s so easy to make too. It is not very complicated to cook and doesn’t take long either.

In this recipe, I’ve used some sweet potato and courgettes to give it some colour and texture. It is not normally used in this but I don’t like peppers which is what is normally used. The original Brazilian recipes use firm white fish like grouper, mahi mahi or monkfish but I used Salmon instead. Some recipe add prawns too but feel free to use whichever fish you can find at the fishmongers. I couldn’t find palm oil which is the ingredient that adds colour to this dish so I left it out. This dish is usually served with farofa which is made of toasted manioc (tapioca) flour or rice.

 

Brazilian Fish Stew – Moqueca (In Association with Magimix)

Brazilian Fish Stew – Moqueca (In Association with Magimix)

Ingredients

  • 1kg skinless firm white fish cut into bit size pieces
  • 2 limes, juiced
  • 2tbsp Cold pressed rapeseed oil
  • 2 onion
  • 3 garlic cloves
  • 2 red chillies
  • 5 stalks of spring onions, finely chopped
  • 1 sweet potato
  • 2 courgettes
  • 300ml fish stock
  • 400g can chopped tomatoes
  • 400ml can coconut milk
  • Coriander
  • Steamed rice

Instructions

  1. Using the mini bowl and main blade on Magimix, I pulsed and then blitzed one onion, 2 cloves of garlic and one big red chilli.
  2. Place the pieces of fish in a non metallic bowl and add with the juice of 2 limes, the onion and chilli mixture and some salt. Put this in the fridge for at least 30 minutes to marinate.
  3. Meanwhile, peel the sweet potato and cut into cubes.
  4. Cut the courgettes into similar sized cubes.
  5. Heat the rapeseed oil in a large pot over medium heat.
  6. Fry the onion for a few minutes until it is soft and translucent.
  7. Chop the tomatoes in the mini bowl of the Magimix and add to the pot.
  8. Then add the sweet potatoes and cook for 8-10 minute until the sweet potato is tender.
  9. Then add the courgettes and chopped spring onions. Stir.
  10. Add the fish and marinating sauce.
  11. Stir in the fish stock and coconut milk.
  12. Bring to the boil, then reduce heat to a simmer and cook for 15 minutes until the fish is cooked.
  13. Squeeze in the juice of another lime and adjust seasoning to taste.
  14. Dish into a serving dish, sprinkle with coriander and serve with rice or farofa.
http://www.eatcookexplore.com/brazilian-fish-stew-moqueca-association-magimix/

This recipe was made with the Magimix 4200XL Food Processor.