Something I used to make often, but haven't in a long while now. A more detailed post over on my other blog here, but the basics are as follows:
Fry a finely-chopped onion in about 4oz butter. When it's soft, add a few chopped cloves of garlic and 1lb liver. We usually use lamb's liver, but chick or beef will also do.
Once the liver changes color, add 1/2 pint of stock and seasoning (salt, black pepper, and a generous dash of Italian seasoning). Bring to the boil, cover, and then simmer gently for a couple of hours. You need the liver soft, and the stock reduced to a thick sludge.
Blend, add a dash of cream - just enough to make a thick paste - and blend again. Pour into a bowl, leave to cool, then refrigerate until set.
Sunday, December 30, 2018
Wednesday, November 28, 2018
Gache Melee
I don't often do sweet stuff, but this is a traditional Guernsey recipe, an apple dessert.
Peel and core cooking apples and cut into rough chunks in a large mixing bowl - about 1 1/2 lbs in total. Sprinkle over 3 oz granulated sugar (I actually used demerara sugar). With a sharp knife chop the apple into smaller pieces until the sugar has dissolved into the released juice.
Thoroughly mix in 2 oz suet, 4 oz self-raising flour, and a pinch of cinnamon, and then 1 beaten egg.
Pour the batter into a greased baking dish, sprinkle with a bit more sugar, and bake for 30 to 40 minutes. The top should be nicely browned. Ideally, the top should end up slightly crisp and chewy while the middle is soft and juicy.
Eat hot or cold, with cream or ice cream.
Peel and core cooking apples and cut into rough chunks in a large mixing bowl - about 1 1/2 lbs in total. Sprinkle over 3 oz granulated sugar (I actually used demerara sugar). With a sharp knife chop the apple into smaller pieces until the sugar has dissolved into the released juice.
Thoroughly mix in 2 oz suet, 4 oz self-raising flour, and a pinch of cinnamon, and then 1 beaten egg.
Pour the batter into a greased baking dish, sprinkle with a bit more sugar, and bake for 30 to 40 minutes. The top should be nicely browned. Ideally, the top should end up slightly crisp and chewy while the middle is soft and juicy.
Eat hot or cold, with cream or ice cream.
Monday, November 12, 2018
Clam chowder
I can't believe I haven't posted this recipe yet. Maybe we went a little while without making it, but it's a tasty warming bowl for a chilly evening.
Start by making up a roux sauce, adding some chicken stock along the way - either paste, or in liquid form instead of some of the milk. You can also add a splash of white wine for extra flavor. Either way, you want to end up with a sauce that is thin enough to pour but not too thin.
Add a tin of drained clams, some finely-diced and pre-cooked potatoes and carrots, and optionally a handful of peeled shrimp. You can also throw in other veggies such as sweetcorn if you wish. Season with salt and pepper, serve with toast (or garlic toast).
Start by making up a roux sauce, adding some chicken stock along the way - either paste, or in liquid form instead of some of the milk. You can also add a splash of white wine for extra flavor. Either way, you want to end up with a sauce that is thin enough to pour but not too thin.
Add a tin of drained clams, some finely-diced and pre-cooked potatoes and carrots, and optionally a handful of peeled shrimp. You can also throw in other veggies such as sweetcorn if you wish. Season with salt and pepper, serve with toast (or garlic toast).
Sunday, November 11, 2018
Spinach and ricotta lasagna
A delicious variant on lasagna, using a white sauce rather than tomato sauce. Follows the basic procedure for lasagna, with a few differences:
For the meat sauce, use a white meat like ground turkey or chicken instead of beef. Instead of the tomato pasta sauce add a jar of Alfredo sauce.
Make up the cheese sauce as normal, but use equal parts mozzarella and ricotta cheese instead of regular cheddar.
When layering the lasagna, put a layer of the meat sauce, then pasta, then a thin layer of chopped spinach before adding the cheese sauce.
For the meat sauce, use a white meat like ground turkey or chicken instead of beef. Instead of the tomato pasta sauce add a jar of Alfredo sauce.
Make up the cheese sauce as normal, but use equal parts mozzarella and ricotta cheese instead of regular cheddar.
When layering the lasagna, put a layer of the meat sauce, then pasta, then a thin layer of chopped spinach before adding the cheese sauce.
Friday, November 2, 2018
Greek salad
Easy, tasty, and a perfect accompaniment to pork souvlaki.
Mix together in a bowl: 1 cucumber (peeled, seeded and chopped), 1 tomato and 1 red pepper (seeded and chopped), black olives, and a sprinkle of finely-chopped red onion. Crumble over some feta cheese and top with a simple vinaigrette.
Mix together in a bowl: 1 cucumber (peeled, seeded and chopped), 1 tomato and 1 red pepper (seeded and chopped), black olives, and a sprinkle of finely-chopped red onion. Crumble over some feta cheese and top with a simple vinaigrette.
Thursday, November 1, 2018
Pork Souvlaki
A summery recipe we discovered this year ...
Combine 1/2 cup olive oil, 1/4 cup lemon juice, a couple of cloves of chopped garlic, 1 tsp dried oregano and 1/4 tsp cayenne pepper. Add cubed pieces of pork and leave to marinade in the fridge for a day.
Skewer and season the meat and grill.
Serve with tzatziki sauce, rice, salad, pittas, retsina, and sun. Also tasty at any other time of year :)
Combine 1/2 cup olive oil, 1/4 cup lemon juice, a couple of cloves of chopped garlic, 1 tsp dried oregano and 1/4 tsp cayenne pepper. Add cubed pieces of pork and leave to marinade in the fridge for a day.
Skewer and season the meat and grill.
Serve with tzatziki sauce, rice, salad, pittas, retsina, and sun. Also tasty at any other time of year :)
Sunday, October 14, 2018
Cornbread
Cornbread is not something we ever encountered the other side of The Pond, and I only tried it relatively recently and decided to hunt down a recipe. I was delighted with how easy it was to get good results on a first try!
The recipe comes from this site: https://cafedelites.com/easy-buttermilk-cornbread/
But I'll repeat the basics here as the site is very cluttered with ads and you have to scroll down half a mile to get to the actual recipe.
In a bowl, combine 1 cup flour, 1 cup yellow cornmeal, 1/4 cup brown sugar, 1 tsp baking powder, 1/2 tsp baking soda, 1/4 tsp salt. Mix well to remove any lumps.
Make a well in the center and add 1 cup buttermilk, 1/4 cup honey, 2 eggs. Mix to combine ingredients, then add 1/2 cup melted butter. Whisk until the batter is smooth, but don't over-mix.
Heat the oven to 400F, and preheat a greased 9" baking dish. Pour in the batter and cook for about 25 minutes. The top should be slightly browned, and the toothpick test will tell you when the middle is cooked. Leave to cool a bit before cutting and serving.
The recipe comes from this site: https://cafedelites.com/easy-buttermilk-cornbread/
But I'll repeat the basics here as the site is very cluttered with ads and you have to scroll down half a mile to get to the actual recipe.
In a bowl, combine 1 cup flour, 1 cup yellow cornmeal, 1/4 cup brown sugar, 1 tsp baking powder, 1/2 tsp baking soda, 1/4 tsp salt. Mix well to remove any lumps.
Make a well in the center and add 1 cup buttermilk, 1/4 cup honey, 2 eggs. Mix to combine ingredients, then add 1/2 cup melted butter. Whisk until the batter is smooth, but don't over-mix.
Heat the oven to 400F, and preheat a greased 9" baking dish. Pour in the batter and cook for about 25 minutes. The top should be slightly browned, and the toothpick test will tell you when the middle is cooked. Leave to cool a bit before cutting and serving.
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