Mrs. Jackson Cooks

Life through food

Quick, easy, healthy pie: Pork and potato pie

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I bet you didn’t think that pies could be either quick, simple or healthy.  This one doesn’t use pastry so that does help on all those fronts.  This one uses cubed pork in a tomatoey sauce topped with sliced potatoes.  Great for dinner during the week.  Just throw together and shove in the oven.

I did have a recipe for this, but I can’t seem to find it now.  I was sure it was a reader recipe on BBC good food, but maybe I was wrong. However, it’s really simple so I should be able to do it from memory.

 

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Pork and potato pie

Serves 2

  • 3 medium potatoes, peeled and sliced
  • 2 tsp oil
  • 250g boneless pork, cubed
  • 1 tbsp plain flour
  • 1 onion, finely chopped
  • 2 garlic cloves, peeled and crushed
  • 3 sprigs of rosemary, finely chopped
  • 1 pepper chopped into squares, or carrots chopped and/or celery, or mushrooms sliced (whatever you have)
  • 1 tin tomatoes
  • 200ml beef or chicken stock
  • 1 tsp worcester sauce
  • salt and pepper to taste
  1. Preheat the oven to about 190 degrees celsius
  2. Boil the potatoes until cooked but still firm in boiling water (about 10 minutes).  Drain and rinse under cold water
  3. Meanwhile heat the oil in a pan.
  4. Toss the pork in the flour and shake off the excess.
  5. Fry the pork in the oil until browned on all sides.
  6. Add the onion and garlic, turning down the heat and cook until the onion is softented.
  7. Add the rosemary and whatever vege you’re using and cook for a further couple of minutes.
  8. Add in the tomatoes and stock, and bring to the boil.
  9. Then simmer until you have a good saucey consistency.
  10. Add in the worcester sauce and then salt and pepper to taste.
  11. Tip the pork sauce into a baking dish and layer the potatoes on top
  12. Cook in the oven for about 20-25 minutes until the potatoes are golden (or you can do under the grill, it’s quicker.  Until they’re browned, but I think the oven makes them taste nicer)
  13. Serve and enjoy🙂

 

 

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Salami and pea risotto

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I’ve blogged before about risotto.  It really isn’t as hard as it seems.  Just add a bit of stock at a time and stir in the same direction until cooked.  That’s pretty much it.  And this is one is super simple because there’s very little prep and so there’s not much to throw you off your rice stirring.   Ready in 25 minutes – that’s a good midweek meal.  It’s also pretty cheap.  You can use any salami, I used a nice one from Lidl but really whatever you want.  Frozen peas too, are a staple so it’s quite easy to do with what you have.  if you don’t have salami you can use ham or chorizo, or anything like that.  Even Mr J thought it was good, which is pretty hard to do as he’s so spoilt by my cooking.

I found the recipe here: http://recipes.coles.com.au/recipes/53/quick-salami-pea-risotto/

Salami and pea risotto

Serves 2

  • 1 tsp olive oil
  • 1 onion,finely chopped
  • 150g risotto rice (I used arborio, also from Lidl, so fancy doesn’t need to be expensive)
  • 750ml chicken or vegetable stock
  • large handful of frozen or fresh peas, defrosted or use mushrooms or other vege
  • 50-60g sliced salami, shredded
  • handful of parmesan cheese
  • small knob of butter or margerine or a spoonful of creme fraiche or cream
  1. Heat the oil in a high sided pan on a medium heat.
  2. Add the onion and cook until softened.
  3. Add the rice, stiring until it turns translucent.
  4. Add the stock, a ladleful at a time, stiring until evaporated.
  5. Turn the heat down to a low simmer.
  6. Continue adding stock until the rice is cooked and the stock absorbed (you may need slightly less or more stock)
  7. Mid way through, add the peas.
  8. Whilst the rice is cooking, dry fry the salami in a separate pan until crispy, then turn out onto kitchen towel.
  9. When the rice is cooked, remove from the heat and stir through most of the salami, the parmesan and the butter or margerine or cream.
  10. Leave for 3-4 minutes to ‘rest’.
  11. Serve with the remaining salami sprinkled on top
  12. And enjoy the deliciousness!

 

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Cheap and easy: pasta puttanesca

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I’ve already blogged about puttanesca with prawns, as a good diet friendly dish, and it certainly is.  This is a slightly different version.  Cheap, just as easy, because it uses tinned sardines.

The prawn version is here https://mrsjacksoncooks.wordpress.com/2011/03/01/sweet-pepper-and-bacon-pasta-2/

I have used tinned sardines before, but I don’t like the bones in them.  Every recipe I’ve found previously always says, leave them in, they’re small and good for you, you don’t notice them.  I do.  I don’t like them!  This was the first recipe that said take them out, and said how to (although I probably could have figured it out, having something that tells you how, takes the guesswork out of it).  Most puttanesca recipes use anchovies but I’m not a fan of them, so this recipe works much better for me.

It’s a post by Jack Monroe on the Guardian.  I like Jack Monroe.  Her recipes are alwayseasy, and often use stuff that’s in the cupboard.  I met her through working for Oxfam, and like her honesty and grittiness, and of course, the easiness of her recipes.  Her recipe is here http://www.theguardian.com/lifeandstyle/2014/apr/16/jack-monroe-spaghetti-alla-puttanesca-recipe 

As always, I’ve adapted it.  I used macaroni because that’s what I had in.  You can use whatever pasta you like.  Spaghetti is good too.  I do normally use capers, however, I had run out this last time, so added in juice of one lemon, which worked well too.

Pasta puttanesca

Serves 2

  • 1 onion, finely chopped
  • 4 garlic cloves, peeled & crushed
  • 1 chilli, chopped
  • 1 tsp olive oil
  • 1 tin tomatoes
  • 1 tin sardines
  • 150g dried pasta of your choice
  • 1 tbsp capers, chopped, or juice 1 lemon
  • 20 large olives (I used green), pitted and sliced
  • Handful of chopped fresh basil
  • salt and pepper to taste
  • handful of parmesan (optional)
  1. Boil the pasta until al dente.  Remove and drain, and set aside (if the pasta is done much before the sauce, you may want to add some oil to it to stop it sticking)
  2. Meanwhile, put the oil in a pan on a medium heat.
  3. When warmed, add the onion, garlic and chilli and cook until the onion is softened.
  4. Remove the bones from the sardines by slicing down the back and opening and removing easily as they’re all in one piece.  Chop up the sardines.
  5. Add the tomatoes to the pan, breaking them up with the spatula or spoon.  Bring to the boil and then simmer for 5 minutes.
  6. Add the sardines, capers or lemon juice and continue simmering until you have a good saucey consistency.
  7. Then add the olives and basil in.  Taste and add seasoning as needed.
  8. Stir through the pasta until combined.
  9. Turn into bowls and scatter parmesan over the top if using.
  10. Enjoy the healthy, easy goodness
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Show-off brunch: Aubergine and potato middle eastern inspired brunch

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This is a faffy brunch.  It takes a while, there’s lots of different bits to the recipe that are done separately and brought together at the end, and it involves poached eggs, which are the ultimate in egg faffiness.

However, I have made it time and again because it is utterly delicious and a fantastic way to impress people (even if that person is just you).  And also brilliant for hangovers (not so great to make it if you’re feeling really ill though…possibly one for that moment when you feel ok, and you realise you’re still drunk!).  Even thinking about it now is making my mouth water.  It’s that tasty.  So it’s worth the faffiness.  But not one for when you’re in a hurry.  I like to make it when I have an aubergine or two lurking in the fridge.

It’s by Yotam Ottolenghi – the king of faffy cooking, and to be fair, I think I have made this as he says, at least once, but mostly, I adapt it, and it’s still just as good.  I do still follow the recipe because it’s so faffy, it’s hard to remember it all, but I think have now mostly remembered it.  You can find it here:

http://www.theguardian.com/lifeandstyle/2014/jan/31/brunch-recipes-eggs-yotam-ottolenghiI

I have to say, I have never been able to find tahini in the shops, so just make my own with sesame seeds.  Which adds to the faffiness.  But a great job to give someone that’s hanging about annoying you in the kitchen.  If you want to make tahini, here’s a recipe:  http://homecooking.about.com/od/condimentrecipes/r/blcon110.htm

And here’s my adapted version:

Middle-eastern inspired Aubergine and potato brunch

Serves 2

  • 1 aubergine cut into 2cm ish cubes (if that’s possible with something round)
  • 2 medium potato, peeled and thinly sliced
  • 2-3 tomatoes (depending on size), diced
  • 1 spring onion, finely sliced
  • 1 tbsp siracha sauce (or use any tomato chilli sauce, not sweet chilli though)
  • 1 tbsp chopped fresh coriander
  • 2 tsp white wine vinegar
  • A lot of oil
  • 40g tahini paste (I make 1/2 the recipe above, which usually works out well)
  • 1 garlic clove, crushed
  • 1/2 a lemon, juiced
  • 4 eggs (I also do a couple of slices of bacon and 1 egg per person at times)
  • 1 tsp sumac (optional)
  1. Place the aubergine in a colander, sprinkle with salt and leave to drain in the sink for about 30 minutes
  2. Whilst the aubergine is draining, boil the sliced potatoes for about 5-7 minutes, or until half cooked.  Then drain and refresh under cold water so they stay crunchy
  3. Next mix together the tomato, spring onion, and half the coriander in a small bowl.  Combine with the siracha sauce and white wine vinegar.  Season with salt and pepper and set aside
  4. Mix the tahini paste with the garlic, lemon juice and 2 tbsp of water with some salt and pepper.  Set aside.
  5. Tip the aubergine onto a plate with kitchen towel and dry off.
  6. Pour enough oil (should be sunflower, vegetable, groundnut etc) into a high sided pan to come up about an inch.  Heat on a high flame until bubbles form around a spoon end in the middle of the pan.
  7. Tip in the aubergine and fry until golden brown on all sides.  Then tip out onto fresh kitchen towel using a slotted spoon.
  8. Pour most of the oil, away (I normally save in a jar for later), leaving about 2 tsp in the pan.
  9. Fry the potatoes in the pan until browned and blistered on both sides, takes about 10 minutes.
  10. Meanwhile, boil the water and make the poached eggs (and grill bacon if using)
  11. Split the potatoes between two plates.  Sprinkle over 1/4 of the tahini mix on the potatoes on each plate.  Next take the aubergine and place on top of the potatoes and sprinkle over the remaining tahini mix.
  12. Next take the tomato mix and place on top of the aubergines and potatoes.  Sprinkle over the reserved coriander
  13. Finally top with the eggs and bacon if using.
  14. And enjoy the fruits of your labour and faffing about.  Feel the hangover recede.
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Summer curry: Goan fish curry

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So, since we moved, my weight has been a bit up and down like a yoyo.  It’s all to do with finding a rhythm at the gym now, and also avoiding the biscuits at work.

This week I’m recommitting to the gym and trying to be healthier.  Many people think curries aren’t healthy, but they can be, and this is a good example of one.  Using fish as well, means it’s a lot lighter and good for summer eating.  At 238 calories per serving this is a great healthy dinner.

I do find that fish isn’t the cheapest thing to buy, but you can get good deals.  Our local co-op often has meat discounted towards the end of the day, and the haddock I got was one such example.  I also got prawns as they were reduced too, but you can leave them out as they can be expensive.

You can use any firm white fish for this – pollack or coley would work well and are often a lot cheaper.

This is a delicious curry and really simple to make.  No making pastes, and just use ground spices. I found it on trusty BBC Good Food but from a reader and not the usual chefs.  I served with boiled rice, but naan or chappatis would be good too.

http://www.bbcgoodfood.com/recipes/1121651/goan-fish-curry

Goan Fish Curry

Serves 2

  • 1 tsp sunflower oil
  • 1 onion, chopped
  • 2 long green chillies, deseeded and thinly sliced
  • 1 garlic clove, finely chopped
  • 4cm piece fresh ginger, peeled and grated
  • 1tsp ground cumin
  • 1tsp ground turmeric
  • 1tsp garam masala
  • 1tsp ground coriander
  • 1 cardamom pods, seeds only
  • 1 bay leaf
  • 4-5 mushrooms, quartered (you can add whatever vegetables you like)
  • 70ml reduced fat coconut milk
  • 400g chopped tomatoes
  • 250g skinless haddock or any firm white fish cut into chunks
  • Juice of half a lime
  • 12 raw prawns (I used cooked king prawns as couldn’t find uncooked)
  • 1tbsp fresh chopped coriander
  1. Heat the oil in a large frying or sauce pan.  Add the onions and cook until browned.
  2. Next add the chilli, garlic, ginger and dried spices, and mushrooms cooking for a further minute, until the spice aromas fill the kitchen.
  3. Add the coconut milk and tomatoes.  You may need to add some water here
  4. Bring to the boil then reduce to a simmer for about 5-10 minutes, or until thickened slightly.
  5. Add the fish chunks and cook for about 10 minutes until cooked through (add the prawns after 5 minutes if they’re raw)
  6. Add the cooked prawns and the coriander, and lime juice and cook through for a couple of minutes.
  7. Serve with boiled rice and enjoy the light fish with spicy flavours

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Living in the big smoke: Moroccan lentil chicken tagine

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So, I’ve decided to start blogging again.  I know, it’s been a while.  More than a year in fact.  And it’s been a tumultuous year.  We moved to London, for my job.  I’m now working for Oxfam and absolutely loving it.  But chatting to the government is aided by being near them, and so we moved.Upped sticks, lock stock and barrel.  Sold our lovely home in Manchester and have now bought a new house in South London.  And it’s very lovely too, remarkably similar in fact.  Just a bit smaller and significantly more expensive!

But as we settle and start to feel comfortable again, making a home and finding comfort in homeliness has come back to us, and hence the blog.  I’ve never stopped cooking and perhaps my cooking has become simpler, quicker and more frugal as I find ways to make money and time stretch further in a city that demands so much and also is so absorbing.

I wonder if too, this blog may also become about eating and drinking in London – whether at home or out and about…we’ll see.

But I start with a very easy and cheap meal and pretty quick meal.  It’s delicious and something you can leave cooking whilst you do other things.  It’s a chicken lentil one pot tagine.  I quickly discovered the joys of Brixton market, including their very good and cheap halal butchers.  But if you’re without a market, then chicken legs are often much cheaper anyway, or get a whole chicken and cut it up.  I used boneless, skinless thighs as the recipe states, but you can use bone in and skin on ones, or thighs and drumsticks, just cook for a bit longer and use less oil when browning the chicken as there’s more fat in the skins which will release when you cook it.

The recipe is here http://www.bbcgoodfood.com/recipes/1860/moroccanstyle-chicken-with-lentils

As always, I adapted it.  I used raisins instead of apricots, but you can leave them out all together if you like, and I added in olives and peppers.  But you can use whatever you have really.  I also cooked it in a tagine pot, but you can use a casserole dish or a heavy bottomed saucepan too.  The advantage of a tagine is it’ll cook it much quicker.

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Serves 2

  • 2 tsp olive oil (or any oil really)
  • 4 boneless, skinless chicken thighs
  • 2 cloves of garlic, crushed
  • 2 tsp cumin
  • 2 tsp coriander seeds, crushed
  • 2 tsp sweet or smoked paprika
  • 1 onion, sliced
  • 1 pepper, sliced
  • 15 large olives
  • 50g red lentils (washed and drained)
  • 1 tin chopped tomatoes
  • 300ml chicken stock (you may need more if not using a tagine)
  • 1 tbsp tomato puree
  • 1 cinnamon stick, broken
  • handful of sultanas or raisins
  • juice of half a lemon
  • handful of chopped fresh coriander or mint
  1. Mix together the dried spices with the oil and rub over the chicken
  2. Heat the tagine on the stove and add the chicken thighs, until browned on all sides.
  3. Remove the chicken and turn down the heat.
  4. Add another tsp of oil and fry the onions until softened
  5. Add the garlic, tomatoes, stock, cinnamon, pepper, lentils, lemon juice and raisins to the tagine
  6. Cook for about 30 minutes, or until the chicken is cooked through and the lentils have absorbed the liquid.  You can also put in an oven if preferred at this point, but it’ll need longer to cook.
  7. You may need to add more stock if it becomes too dry, or leave the lid off towards the end if too liquidy
  8. 5 minutes before the end, add the olives.  And check the salt level.  Add some if needed.
  9. Just before serving, stir through the coriander or mint

And voila, easy peasy moroccan chicken that’s healthy, cheap and pretty quick to make.

 

 

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Totally delicious low calorie flapjacks

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Having put on quite a bit of weight over the past few months due to my life being a bit chaotic and unpredictable, I’ve decided to try and be healthier and lose a few pounds.

But I need to wean myself off the sugar and carbs slowly as I’m not up for shock tactics. So I thought if I could make flapjacks that are low in refined things and sugar and high in energy boosting things then it would be a good start to cutting down.

I found this recipe here http://cakeincardiff.wordpress.com/2012/10/29/low-calorie-flapjacks/ I’ve heard lots about the hairy bikers diet book – think I’m going to have to get sometime. I do like the Hairy Bikers, their recipes are very doable.

I made 16 flapjacks and adapted the recipe slightly. I worked out that each square has 88 calories so it’s a great diet snack as it’s under the 100 calorie mark, high in fibre and energy boosting oats, low in sugar, got a bit of fruit in it and even some nuts for protein.

And I’ve tried them – they’re delicious, so easy to make – I put it all together in about 5 mins and then shoved it in the oven until cooked. Requires virtually no equipment and you can adapt it anyway you like – use honey instead of maple syrup, substitute some oats for rice crispies, put in any dried fruit and nuts that you like, use any juice you want…and the bonus is – no sweetener in sight – this doesn’t feel like a diet snack. On top of that – these are really purse friendly. Even if you don’t have the ingredients in stock, they’re not expensive to buy – all these ingredients are in most supermarkets’ value ranges – just adapt to whatever you can find.

Cranberry & hazelnut flapjacks

16 squares

  • 200g rolled (porridge) oats
  • 300ml orange or apple juice
  • 2 tbsp maple syrup, honey or golden syrup
  • 60g dried cranberries (or apricots, dates, mixed peel – any dried fruit)
  • 60g raisins (sultanas, currants, whatever)
  • 30g hazelnuts, toasted and chopped (or any nuts)
  1. Preheat the oven to 180 degrees celsius
  2. Put the juice and syrup in a pan and heat until it starts to simmer.
  3. Add in the oats and mix well until completely combined (there shouldn’t be juice left it should be absorbed)
  4. Take off the heat and add in the fruit and nuts.
  5. Mix well to combine then turn into a greased baking tray. Push it all out until it fills the corners of the tray and then push down hard so its very compacted (fingers are good for this).
  6. Bake in the oven for about 40 minutes or until golden and crispy on top.
  7. Remove from the oven, cut into squares whilst still warm (I used a pizza roller thingy but I knife will do). Leave to cool in the tin.
  8. Turn out and enjoy the fruity chewiness without feeling guilty🙂
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Moussaka

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As I’m writing this, I’m making a cake for a good friend’s birthday. I’m having problems with the biscuit layers and just hoping that a bit longer in the freezer will sort them out! I’ll be posting that recipe on here too, have no fear – there is so much sugar and chocolate in it, whatever happens it will definitely taste good (I’ve tried the mixture – just to be sure I don’t kill anyone!).

But Moussaka – the reason for this post and not tomorrow’s one. I love this. It’s delicious, healthy, super simple to make, can be made in batches and eaten for the rest of the week or makes a great casual dinner that looks great, tastes great and doesn’t have you tied to the kitchen all night.

There’s no carbs in this so it’s perfect for those of you on low carb diets or no carbs in the evening diets. It’s low fat and lean proteins too. It has 513 calories per serving in it, so it makes a great dinner meal.

I got this from my Greek recipe book, which you can find here http://www.amazon.co.uk/Perfect-Padded-Cookbooks-Greek-Love/dp/1445422387/ref=sr_1_1?ie=UTF8&qid=1366456152&sr=8-1&keywords=love+food+greek+cookbook

If you’re veggie you can easily substitute the mince for quorn or lentils, or if you’re wanting a more economical moussaka, or a change from the norm, you can do half mince and half lentils.

Moussaka

Serves 4

  • 1 tsp oil
  • 2 onions, finely sliced
  • 3 garlic cloves, minced
  • 400g tin of tomatoes (chopped or plum)
  • 2 tbsp chopped fresh parsley
  • salt & pepper
  • 2 eggs
  • 300ml low fat natural yoghurt
  • 1 tbsp grated parmesan
  1. Preheat the oven to 180 degrees celsius
  2. Thinly slice the aubergines and dry fry in a large pan on a high heat until browned on both sides. Spread them out in the pan – you may need to do this in batches. Set aside.
  3. Heat the oil in the frying pan and on a medium heat, fry the onions and garlic together until softened but not browned.
  4. Add in the mince, turning up the heat and browning it, breaking it up with the spatula.
  5. Add in the tomatoes, and season to taste. Bring to the boil and then simmer gently for about 20 minutes.
  6. Whisk together the eggs and yoghurt, with some seasoning.
  7. When the mince is cooked through stir through the parsley
  8. Place half of aubergine slices in the bottom of a baking dish in a single layer.
  9. Pile the mince mixture on top and then layer the remaining aubergine on top to cover it.
  10. Pour over the egg mixture covering the aubergine and sprinkle the parmesan on top.
  11. Cook in the oven for about 20-30 minutes until cooked through and golden on top.
  12. Serve immediately and enjoy memories of your holidays.
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Lamb stew with garlic bread crust

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I found this in my cook in boots cookbook by Ravinder Bhogal. I had previously ignored it because of the garlic bread crust and I wasn’t eating bread. However, my problems with yeast and bread seemed to have cleared up so I’m eating it again, and so glad to be able to eat anything again.

This was delicious, healthy, hearty and very simple to make. It does need a couple of hours so it’s probably not a midweek thing, although you could make the stew the day before and just finish off in the oven on the day.

It has 560 calories per serving, depending on how much you want. The recipe says 6 servings, however, I don’t know if it was because we were hungry (we hadn’t eaten much all day) or we’re just greedy pigs, but we ate most of it and there’s probably only enough for 1-2 more portions so for 3-4 people. The calories are based on it being for 3 people.

Even so, even if you’re watching the calories, this is a good one. Lots of protein, some comfort carbs, plenty of vege and no extra sneaky things to up the calories for no reason. You could just make the stew and serve with potatoes or have a mashed potato crust instead if you prefer.

It’s also very cheap and the stew itself is freezable, so it’s a great family friendly meal.

Lamb stew with garlic bread crust

Serves 4

  • 500g diced stewing lamb
  • 1 tbsp plain flour
  • 2 tsp oil
  • 1 leek, cut into thick rounds
  • 3 celery sticks, cut into chunks
  • 1 turnip, cut into 8ths
  • 1 large chilli, cut into rounds
  • 100g pearl barley
  • 500ml chicken or lamb stock (plus extra water)
  • 2 sprigs fresh rosemary or 1 tsp dried
  • 2 bay leaves
  • 1 garlic bread baguette (or make your own)
  1. Heat 1 tsp of oil in a casserole dish (that’s flameproof, or use a saucepan)
  2. Toss the lamb in the flour and discard the excess flour.
  3. Fry the lamb in the oil on a high heat until browned on all sides. Remove with a slotted spoon and set aside.
  4. Turn the heat down to medium, add the remaining oil if needed and fry the leek, turnip and celery until softened and starting to brown – about 10 minutes.
  5. Return the lamb to the pan along with the pearl barley, bay leaves, rosemary and chicken stock.
  6. Stir well, bring to the boil and then simmer gently, covered, for about 1 hour, or until the lamb is tender. Check occasionally and top up with water as needed.
  7. About 15 minutes before the stew is cooked, preheat the oven to 180 degrees celsius.
  8. Prepare the garlic bread baguette.
  9. When the stew is cooked, top with sliced garlic bread baguette to form a crust and bake in the oven for about 20 minutes or until the bread is cooked and crispy.
  10. Serve immediately and enjoy🙂
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The cake and bake show: chocolate & banana tarte tatin

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Last weekend I went to the cake and bake show with a good friend of mine. I wasn’t really sure what to expect but had so much fun, and bought loads of edible goodies.

I also watched a demonstration by Eric Lanlard, Patissier living in London. He’d just brought out a new book all about chocolate and I was really impressed by how simple his recipes were despite looking like something much more complex. So I bought his new book and to my delight, he had tarte tatin in his book.

You know how much I love tarte tatin, plus I had old bananas that Mr J had brought home from work (I am the banana dustbin for his work it seems), so it seemed like the perfect inspiration.

The book isn’t available to buy yet, although it will be in a week or two. Called Chocolat by Eric Lanlard – pic below.

Here is my version of his tarte tatin from the book, and very yummy it was too. If you’re craving chocolate, need a hangover cure, need some comforting or even a fantastic dinner party dessert – this is the one for you. It’s not for diets though! But you can’t diet forever.

Chocolate & Banana Tarte Tatin

Serves 4-6

  • 100g light brown sugar (you can use other sugar, it’ll just taste a bit different – this is quite treacle-fudgy)
  • 50g unsalted butter
  • 75g dark chocolate, chopped
  • 2 cinnamon sticks (or use 1 tsp ground cinnamon but it’s less decorative)
  • 4-5 bananas, sliced on the diagonal
  • 350g ready made puff pastry (I used ready rolled too to make it even easier)
  1. Preheat the oven to 200 degrees celsius
  2. Roll out and cut the pastry to about 1 inch larger than a heavy flat bottomed frying pan
  3. Put the sugar in the frying pan with about 4 tbsp of water and gently heat, stirring constantly, until you have a dark orangey colour. Remove from the heat and keep stirring until it stops changing colour.
  4. Add the butter and chocolate and stir until melted. Then drop in the cinnamon.
  5. Arrange the bananas in the caramel sauce in circular patterns (this will be the top of your dessert)
  6. Cover with the pastry so that the pastry hangs over the sides of the pan and then tuck in all the edges.
  7. Pierce the top of the pastry to allow steam to escape and place in the oven for about 20-25 minutes or until the pastry is puffed and golden.
  8. Remove from the oven, leave to cool for a few minutes. Then place a plate on top of the pastry and invert the pudding onto it.
  9. Serve immediately with custard, whipped cream or icecream.
  10. Enjoy🙂

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