Lamb Breast

I heard a rumour today that you can still get lamb breast in Morrison's, from the butcher counter. Chinese spiced lamb breast shredded in lettuce wraps, with deep fried rice noodles, here we come …

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Fake Baked Beans

John came home late and tired the other night, wanting comfort food for supper. There were no tins of baked beans in the house, so I made him this.

Put a bit of oil in a heavy frying pan, cut up a small tin of PEK or Spam (or some fresh bacon if you've got it, or leftover ham), and fry it, along with half an onion, chopped quite small.
When it's hot and starting to crisp, add a drained tin of random beans (haricot this time, but borlotti, cannelini, or kidney would be fine), and a sprinkling of dry seasonings (paprika, black pepper, thyme, mixed spice). Stir it all up, and add the wet things. A tin of tomatoes, a big squeeze of tomato paste, garlic puree, a glug of BBQ sauce, some Henderson's Relish or Worcestershire sauce. A cup of chicken stock or some water and stock concentrate, or salt if necessary. A spoonful of brown sugar.

Stir it all together and cook for a bit, squidging the tomatoes so they break up. You should end up with a hot dish of beans and meat chunks coated thickly in a slightly spicy, sweet, red sauce. Taste it as you go, and add the things you like. Indian chutneys, brown sauce, ketchup, treacle, chilli sauce, fresh herbs, chunks of cheese.

The whole thing took about quarter of an hour and was very well received – he's asked for it again so I'm doing proper beans with pork belly for tea tonight. Even though it is the middle of summer.

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Chicken Liver Salad

Just-cooked chicken livers on a bed of spinach leaves and fresh orange segments, dressed with pan juices deglazed with port, redcurrant jelly, orange juice, lemon juice. Salt and pepper.

Recipe suggests slightly warming and wilting the spinach leaves in a sprinkle of oil and lemon, that might be interesting. Just under 500 cals allowing 100 gms liver per serving.

From a Tesco Recipe Collection booklet, 1997

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Fartes de Batata

In a Sainsbury's magazine from October 1997, nicked from a Portuguese cookbook. Gluten-free, but loaded with sugar.

  • 12 oz mashed sweet potato (3 – 4 potatoes should do it), cooled
  • 3 oz good quality candied fruit or peel, chopped as finely as possible
  • 2 large eggs
  • 12 oz caster sugar
  • 1 oz unsalted butter, softened
  • 5 oz ground almonds
  • 1 tablespoon lemon juice

To coat:

  • A large egg white, lightly beaten
  • Caster sugar

Beat the eggs, sugar and butter well for 2-3 minutes. Put in a large, heavy saucepan with the almonds, fruit, lemon juice and potato. Beat thoroughy and then heat, gently, gently, stirring constantly so it doesn't catch, for about 10 minutes or until it feels like fairly stiff dry mash. Spread out onto a floured board (rice flour if you want to stay gf) and leave to cool.

Heat the oven to Gas Mark 5, grease 2 baking trays.

Take walnut sized lumps and make into little cakes about 2" in diameter. Place on the greased trays brush with beaten egg white and sprinkle with caster sugar. Bake for about 20 minutes until lightly golden and cool before eating.

Definitely sweeties more than cakes.

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