Wednesday, 28 June 2017

Lamb Steaks baked with Baby Potatoes and Lemon



Welsh salt marsh lamb is the only meat that beats Welsh mountain lamb in my humble opinion!  It’s a delicious meat which works very well with samphire, as the animals graze on and alongside it on the salt marshes of West Wales.

It would be a travesty to cook such a lovely meat in a rich gravy or sauce, it really needs the lightest hand to bring out the best of its flavour.

Quantities depend on the numbers you are cooking for, you will need : 
Lamb steaks
Baby new potatoes
One or two slices of salt preserved lemon.  (not vinegar preserved, the grated rind of half a lemon could be substituted)

You could prepare the dish the evening before by laying the lamb steaks in a dish with one small clove of garlic and a sprig of rosemary alongside them.  You want the merest breath of garlic and rosemary, not a big hit.

The next day cut the steaks into chunks and pop into a basin, cut the baby potatoes into chunks and add to the lamb steaks.  Drizzle with the tiniest drop of olive oil and toss them together. 

Lay a sheet of greaseproof paper over a sheet of tinfoil on a shallow roasting tray and turn the potatoes and lamb pieces onto it.  Wash the salt preserved lemon slice and cut the rind into thick pieces and dot among the lamb and potatoes.  Wrap up to form a parcel and bake in a hot oven for 35 – 40 minutes.  Uncovering for the last 15 minutes for the meat to brown.

Serve with lightly steamed samphire dressed with lemon juice and butter, and garden peas dressed with butter and a sprinkle of fresh mint.


Seabass and Samphire


Samphire is a lovely green that grows on the salt marshes here in Wales.  Full of the flavour of the sea, it needs the simplest of preparation – steam it for 5 minutes and then dress with butter and lemon juice. 

This lovely dish is one of my favourite ways of cooking such a light and delicate fish as Seabass.  Seasoned lightly and sandwiched between slices of lemon and dotted with butter.  If you can get hold of samphire (it isn’t always available), then a handful of parsley would work instead. 


Simply lay a sheet of greaseproof paper over a sheet of tinfoil on a shallow roasting tray, add a layer of lemon slices, strew with the samphire or parsely, place the fish on top and  season, then top with another layer of lemon slices and dot lightly with butter.  Wrap loosely with the greaseproof and foil so that the fish steams in its parcel and cook in a hot oven for 15-20 minutes.  The actual cooking time will depend on the type of fish and the thickness of the fillets.  It’s cooked when it flakes readily and becomes opaque. 

This method works well on a barbecue too, cut the bottom layer of lemon slices a little thicker to protect the fish from the hot coals.





Wednesday, 14 June 2017

June - Glorious, Flaming June!



We’ve made it!  The dark and the cold have all given way to glorious summer, and very soon the summer solstice will remind us that it’s a temporary gift as the sun crosses the equator again!

We practically live outside now, and thanks to the fantastic Man-Aga (our gas barbecue), the oven gets a good clean and can be retired until the autumn.  From now on, all cooking takes place on the hob or on the Barbie.  My summer world revolves around beach visits, picnics, afternoons in the garden and evenings sitting outside with a cheeky glass of Pimms and my book while my faithful companion monitors the bird and squirrel population.  Housework is relegated to a quick morning flick and vac or a rainy day pastime!

Pesto Stuffed Chicken
As the heat starts building our dog-walking routine has a radical make-over, we take our longest walk in the morning while the day is still relatively cool, lunchtime walks are little more than a walk over to the lake while I sit and soak up the rays and she potters around checking on the ducks.

This is the best time of year food-wise.  Beautiful baby new potatoes, peas in the pod, broad   If winter eating is all about comfort food, summer eating must surely be all about lightness, fresh flavours and clean-tasting dishes.  I love this time of year best of all – as I write this, the sunlight is streaming in through the patio door and Holly is lying with her nose on the doorstep, lapping up the rays!
beans, kidney beans, fresh salads, glorious strawberries, apricots and nectarines.

Griddled Asparagus Salad
One of my favourite summer dishes is Pesto stuffed chicken.  Made with the lovely fresh basil that I often grow in the garden, this is a real flavour-packed treat.  I usually make my own pesto, the shop-bought stuff rarely compares to the real deal.  Delia’s recipe is the one I always turn to and is an absolute doddle to make.  This is a lovely assemble-ahead dish if you’re cooking for company.  You can butterfly, stuff and wrap the chickens the day before and leave them in the fridge.  Pop them into a shallow casserole or tin though as they tend to ooze basil oil everywhere!

Another one of my lunchtime favourites is griddled asparagus over salami or parma ham on a bed of lettuce.  Topped with a softly poached egg this is an absolute treat – especially if you scatter an avalanche of parmesan cheese over the top!  Sometimes you need a blow out!

Trifle
Puddings in summer are really nothing more than a little Greek yoghurt drizzled with honey – something Holly always enjoys too!  A light fruit salad or a fruit compote is a nice treat too.  I just pop an assortment of fresh fruit into an ovenproof dish, sprinkle with a tiny bit of sugar and stew it in the oven until it all collapses, add berries at the last minute to collapse in the heat of the dish.  A trifle is a nice treat too,
so many happy occasions are marked with the arrival of a trifle in my family – my Dad used to love it!


 










Wednesday, 17 May 2017

May - On the Cusp of Summer


Llangrannog Beach

Welcome May!



Normally our world is warming up nicely now and we’ve really started to live outside.  By now the flannel sheets and thick winter duvet have been exchanged for their summer counterparts.  This year is still quite cool, if not cold on times so I’m hanging on a little longer.  The quilt was only changed last weekend – almost unheard of!



While May can still be a chilly month as it warms up our summer eating regime kicks in and the barbeque season starts.  We treated ourselves to a gas barbecue last summer and it’s been a revolution – we often grilled gammon stakes, bacon and sausages for a lunch-time treat, as well as full-on barbies!

Chicken Tortilla Soup


On cold days I still like a warming bowl of soup.  This chicken tortilla soup fits the bill perfectly, warming and soupy to ward off the cold, light and full of flavour because it is late spring now! 



Risotto primavera
This is a lovely month food-wise.  The home grown asparagus is at its best, and a risotto primavera is a lovely way to make use of it.  Risottos bridge the gap between cold to warm weather eating nicely.  They’re comforting enough for cooler days and Mediterranean enough to remind us that better times are coming!



As the weather improves and we take off for beach days I find a corned beef pie (always a stand-by in my kitchen) invaluable.  Sometimes I make them in small patty tins (mince pie tins) and freeze them, defrosting as needed to take along on picnics.  A plate pie is nice to have too, useful to come home to after away days.



Corned Beef Pie
The trees are in full leaf now, my garden has a lovely canopy of green at the bottom, and my summer seclusion is restored!  With significantly longer evenings now I’ll be pretty much moving outside permanently – Holly carrying out regular boundary inspections (!) while I’m buried in my book!  On warmer evenings I’ll have a glass of wine or a G&T to hand, a cuppa and a cardigan on cooler evenings!













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Wednesday, 5 April 2017

Bacon Hotpot


I first encountered this lovely dish on holiday in Newquay many years ago and had completely forgotten all about it until our recent trip to my old family homeland of Cardiganshire! 

It’s one of those lovely dishes that sits quietly in the oven taking care of itself, after some very basic preparation – and it’s a very frugal dish too.  It really sums up the best of traditional Welsh cooking, like the Italian Cucina Povera.  You can make it with some rashers of bacon, or use up the last ends of a bacon, gammon or ham joint.

 For one person I used :

 1 small onion
4 rashers of back bacon (I used up some cooked ham from the freezer)
2 -3 baby potatoes
Just under 250ml chicken stock

 Melt a knob of butter in an oven-proof pan while you peel and slice the onion, then sauté the onion in the butter for a few minutes.

 Coarsely chop the bacon or ham and add to the cooking onions, then thinly slice the baby potatoes and add three quarters of those to the pan too.  Season and give everything a good stir before pouring over the stock, then top with the remainder of the sliced potatoes.

Simmer gently for 10 - 15 minutes, until the potato slices are cooked through and the stock is reduced.