Archive for the food diary Category

May 19 2013

Rajma and Lemon Rice

I finally got around to documenting one of my dinner’s so I can blog it.

This was inspired by two recipes I found on the Rosalilium blog, run by Elizabeth who organised the Blog Every Day In May project.

I was looking for a recipe for Friday night, and happened to read a couple of her recipes that looked really nice, so I thought I’d give them a go. They are:

Rajma (Kidney Bean Curry)

Spiced Lemon Rice

They were both quite straightforward recipes, and very satisfying.
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The rice was probably a bit spicy for my taste, but this may be down to our dried chillies which I suspect are a bit stronger than average, because we’ve had similar issues with other recipes.

Jan 23 2010

Southern Sausage Stew

Back to Jamie Oliver again this time, for a recipe from his ‘Jamies America‘, which I haven’t done that many recipes from. Lisa really like sausage stew, but I thought this gave a nice twist to it so I thought I’d give it a go.

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This was very easy to put together, and it was very nice, although didn’t have a lot of depth for my taste – I’m not quite sure what I could do to improve that. I’ll definitely try it again, perhaps with a few more spices to give some depth.

May 28 2009

Involtini di Pollo alla Salvia

I decided to move away from Jamie Oliver for once, and went back to ‘The Silver Spoon’, which is still one of my favourite recipe books. Inspired by ‘Everybody Loves Raymond’ (long story) I settled on Involtini di Pollo alla Salvia, which is ‘Chicken Roulades with Sage’, but it sounds a lot more impressive in Italian.

It’s actually a pretty simple recipe. A quick web search actually found someone who is as much of a geek as me, and blogs their recipe attempts as well – so thanks to Sara for giving a good description of the process.

I decided that just having sage in the middle might be a bit ‘ordinary’, so I decided to ad some mozzarella as well. So here we go.

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I really liked this, especially as it was so simple to make. Lisa thought the sage was quite strong, but I didn’t get that at all. You could clearly do all sorts of different things in the middle of the chicken – maybe something spicy with chilli or peppers. I’ll definitely try a variation on this again.

May 26 2009

Fillet Steak Poached in Red Wine

A bit of a change of direction for this one. I was really just reading through my recipe books trying to get inspired, when I came across this recipe in Jamie Oliver’s ‘Jamie’s Kitchen’.

We don’t normally eat fillet steak, as we prefer ribeye – more taste basically, and poaching steak just sounds wrong somehow. A point Jamie addresses in the book 🙂 Still, I decided to give it a go as it sounded quite nice. I did change one aspect and did normal potato mash rather than celeriac as Lisa isn’t keen.

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This was very nice. Not quite what I expected maybe. The steak didn’t take on as much of the liquid taste as I might have expected, but it certainly had more taste then fillet usually does (in my experience) and too much would probably have ruined it. I did cook this for a bit longer than I might have done normally, but Lisa really doesn’t like steak anything other than ‘well done’ so I had to make sure. This is actually one of the easiest recipes I’ve followed, and while it’s not going to replace ribeye in my favourites list, it’s a different take that I will definitely use in the future.

Dec 16 2008

Chicken with prosciutto

I’m trying to take part in Jamie Oliver’s ‘Pass It On’ movement, as seen on his new TV series – the Ministry of Food. I’m hoping to pass on the recipes to people at work, so I thought I’d better check that I could cook them myself 😉

So, first of all, I decided to try one of the main recipes that featured on the TV programme.

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This was very nice. The thyme was a bit strong which makes me think I used a bit much. Lisa also did’t like the lemon juice squeezed on at the end, so I’ll skip that next time. This was very easy to make though, and I can see why Jamie used it as an example.

May 24 2008

Grilled Mackerel

We went to Eyemouth and got some lovely fish. They had some really nice mackerel, so we got some for dinner – as well as some nice cod, dressed crab, and scraps for the cat.

I’m never quite sure what to serve with fish, so I looked at what we had hanging around (potatoes and butternut squash), dug out a recipe for butternut squash from Recipezaar (which is a great resource) and got on with it….

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This was very tasty, and it was well worth going to get the fresh fish.

May 17 2008

Roasted chicken breast

This is from ‘Cook with Jamie’. I’ve come across the recipe a few times but never quite got round to using it. Then Lisa asked if I could do something with butternut squash because she really likes it, and this gave me the opportunity to try it out…

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This was easy to do, very tasty indeed, and combined some really nice flavours. I will definitely be doing this one again.

Apr 12 2008

Chicken stuffed with mozzarella

An Aldo Zilli recipe that I have made a couple of times. As he describes it, it is based on the old favourite of Chicken Kiev, and I can see what he means, but it is far nicer, and quite satisfying to present.

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Quite an easy recipe, and one you can prepare in advance and keep in the fridge to cook later – a good one for dinner parties etc.

Mar 5 2008

Shepherd’s Pie

Another recipe from ‘The Cook’s Book’, and another one that I have tried a few times. Of course, this is not exactly a stretching recipe – but it’s very tasty.

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This one is always nice, and I can’t really think of anything to improve it, other than maybe using leftover lamb from a roast or something rather than just buying mince.

Mar 2 2008

Coq Au Vin

I have to confess that I thought I knew where this recipe came from, but on checking, I find that I was completely wrong. I had thought that this was an Anthony Bourdain recipe from his ‘Les Halles Cookbook’, but I checked, and it isn’t – his recipe is far more intricate (and probably a lot nicer)

This is now about 2 minutes later, and I’ve remembered where the recipe came from. It’s from the imaginatively named ‘The Cook’s Book’ which I got for 3 quid from a company that comes to our office to flog cheap books. It’s actually very good, and has input from some top chefs (Marcus Wareing and Ken Hom for instance).

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This was very nice, but I think I may go for the Bourdain version next time as more of a challenge.