Bert's Pizza Oven

A few weeks ago, we decided to 'test' Bert's new pizza oven. He has never, ever made a pizza  in his life and he didn't make it now either. 

The oven is obviously meant to be used outdoors and the fuel used are wood pellets.

A torch is used to light the pellets and when they've caught on you just fill up with more pellets.

 As soon as the pellets are glowing and the oven is hot I started assembling the pizza. Ah yes, I always have a well topped pizza.

If you do this too early, it won't slide off the pizza peel.

Close the oven.

 Ticktock ticktock ticktock ticktock ... x 90  or thereabouts 

Ready !

Next time we won't be putting the oven in such a windy spot. The flames licked the pizza a tad too much. 

Very tasty, nonetheless. 

Patricia xxx...x

Ossobuco Milanese

My first ever encounter with ossobuco was on my first visit with the parents of my first 'serious' boyfriend. Lots of 'firsts' in that sentence. That was 36 years ago (where has time gone ?). My then boyfriend's mum, Nadine cooked this delectable, succulent, fall apart meat dish. 

When finished all four of the family where looking at my plate. "Don't you eat the marrow ?" Ready to pounce. "Oh, you eat that ? Okay, I'll eat it too then. " That's when I was completely sold.

It's been on the menu regularly since then in my own home, whenever I can get my hands on veal shin, that is. And that was a while ago now, until Sophie gave me some, from their own rosé veal the other day.

Ingredients for 2

• 2 to 4 disks of veal shin (2 to 3 cm thick)
• flour to coat the meat (seasoned with salt and pepper)
• olive oil (a glug)
• 50 gr butter
• 1 or 2 carrots, peeled and chopped finely
• 1 onion, peeled and chopped finely
• 2 celery sticks, washed and chopped finely
• 1 fat clove of garlic, peeled and grated or finely chopped
• 5 sage leaves
• a few sprigs of thyme
• a few shavings of unwaxed lemon peel
• 200 ml dry white wine
• 200 ml veal or chicken stock
• seasoning and chopped parsley for finishing

Preparation

• Give the meat a dust bath in the flour. I usually do this by putting flour and seasoning in a freezer bag, drop in some meat and shake it around while closing off the bag with your hand. You don't want to give yourself a dust bath, do you ?
• On the hob heat the olive oil in a deep and wide enough frying pan to place the meat in one layer. Brown the meat crusty on both sides. Put them on a plate and set aside.
• Turn down the heat and melt the butter. Add the vegetables (carrot, onion, celery) together with the lemon zest, garlic, thyme and sage. Sautee until soft.
• Turn the heat back on high, place the meat on top of vegetables and pour in the white wine. Let it bubble until the wine has reduced by half.
• Add the stock and return the heat to the lowest setting, cover with lid and simmer until the meat is tender.
• Adjust the seasoning with salt and black pepper.
• Sprinkle over the chopped parsely.

Serve this with creamy polenta, risotto or plain rice. We went for cappellini.

A year or so after the first visit with the boyfriend's parents, his mother made this again. It seems like we came full circle. He broke it off with me after that.

Oh well, I added a great dish to my repertoire and I've since met my wonderful husband, Bert. 

Patricia xxx...x

Bacon and Cabbage

This traditional Irish dish never appealed to me. The idea of boiling cabbage for however long (to death) in the bacon cooking liquid, fills me with sadness.

I've never 'boiled' cabbage of the white or green variety in my life and I certainly won't start any time soon.

I've always sauteed cabbage in a bit of butter with yes, a little water or stock if necessary, and only to the stage of  'al dente'. Seasoning with salt, freshly cracked black pepper and a good helping of nutmeg, grated on the spot.

In modern Ireland sauteed cabbage is more and more the norm. Fortunately.

The bacon used is cured in brine and then boiled in water with flavourings like bay leaf, onion, carrot, celery....

We have smoked bacon from our pigs in the freezer and cabbage from the garden and I set to work to make a, for us appealing, bacon and cabbage dinner.

For the bacon

Ingredients

• 1 bacon joint (enough for the family and/or leftovers)
• cider (I used 2 ltr for this)
• water

Preparation

• Put the joint into a cooking pot.
• Pour in the cider and top up with cold water till meat is covered.
• Bring to the boil, turn down the heat and simmer 25 minutes per 0.5 kg (500 gr), plus an extra 20 minutes.
• Take the bacon out and keep warm

For the cabbage

Ingredients

• green, savoy or spring cabbage, 1 or 2, depending on size and density.
• a knob of butter or lard
• a splash of bacon cooking liquid
• 1 tsp mustard
• seasoning (salt, black pepper and nutmeg)

Preparation

• Trim the cabbage of outer leaves, halve or quarter it and shred/cut into largish strips.
• Melt butter in a cooking pot and turn heat up high.
• Add the cabbage, stir and turn heat low again. 

• Sautee until al dente
• You might need that cooking liquid to prevent burning the cabbage.
• Add the mustard and season.
• If you wish you can add cream or thicken with cornflour in a bit of milk.

Serve  this with a thick slice of bacon and boiled or steamed potatoes.

Now don't discard the cooking liquid. Store it in the freezer or make a soup with it straight away. I did. I made a whole pot of delicious erwtensoep/snert or pea soup in English.  Recipe to follow soon.

Patricia xxx...x

Wot's This Then ?

Is it a quiche ? Is it a sorta Spanish omelette ? A frittata  ?

Call it what ye will. I needed to use up eggs !
We're obviously not keeping up with our chickens. They are laying more eggs than we are prepared to eat on a daily basis. While I try to come up with a recipe that uses a hundred eggs in one go, they keep on accumulating in the pantry.
Sunday was the day I hard boiled fifteen eggs to use in an egg mayonnaise - salad type of thing.
But I also wanted to make something that would do as  dinner. Not too much fuss as I was still in the grips of a flu. With the feeling of a boa constrictor squeezing the bejeesus out of my chest, the only thing I wanted to do was lay down and play dead.
Unfortunately my appetite never dies so I set to work. Cooked everything in the oven.

Preheat the oven to 180°C (fan assisted)
Line a roasting tin with baking paper (my tin is 21 x 36 cm)

First step
Ingredients

• 2 medium potatoes, peeled and sliced into 0.5 cm disks
• 3 medium sized sweet potatoes, peeled and sliced into 0.5 cm disks
• olive oil
• 1 tsp salt
• 1 tsp cumin
• 1 tsp garlic powder
• 1 tsp Provençale or Italian dried herbs
• 1 tsp smoked paprika

Preparation

• Put the potatoes, oil, herbs and spices onto a baking tray toss around that you have an even coating of oil and spices.
• Put the tray in the preheated oven and roast for 15 to 20 minutes.

• Transfer the potatoes to a bowl and set aside.

Second step

Ingredients

• 2 large onions, peeled and sliced in rings
• 1 red and 1 yellow pepper, sliced (in rings or  lengthways)
• olive oil
• 1 tsp salt, 1 tsp cumin, 1 tsp garlic powder, 1 tsp Provençale or Italian herb mix, 1 tsp smoked paprika

Preparation

• Spread the veg out onto your tray with olive oil and spices

•  In the oven with it ! For 15 minutes

• Set aside

Third step

Ingredients plus of course yer roasted veg

• olive oil
• 200 grs goats cheese, sliced
• 12 eggs
• splash of milk
• salt to taste
• a small bunch of coriander leaves

Preparation

• Take your roasting tin with the baking paper and drizzle with olive oil
• Layer with potatoes, other veg and goats cheese

• Beat the eggs with the salt and milk. Add the chopped coriander leaves and pour over the veg.

• Place it in the hot oven for 30 minutes or until the eggs have set.

• Leave to rest for 10 minutes before lifting the 'whatever-you-gonna-call-it' out with the lining paper.
• Slice and serve however you like.

I obviously made enough to have leftovers the next day.

A great meat free meal it was too. And while the written down recipe seems long, it was ready in no time (except for the hour in the oven)

If you don't like goats cheese, use another cheese.

If you don't like cheese, don't use any.

If you don't like coriander, use parsley or nothing of the sort.

If you don't like eggs, tough luck !

If any of my friends in the area want some free eggs, come and get some. I'm not going to start a delivery service. Capiche ?

Patricia xxx...x

Duck Breast with Asian Style Salad

If only you had made my Asian Flavoured Bread and Butter Pickle then this recipe would be a doddle. I used the vinegary brine as a base for the dressing for this salad, along with some of the pickled cucumbers, onions and chilli.
Never mind, you can still make a lovely dressing from scratch.

The dressing
Ingredients

• small clove of garlic, peeled and crushed or grated
• 1 cm piece of ginger, peeled and grated
• 2 tbsp rice wine vinegar
• 1 tsp light brown sugar
• 1 tbsp sunflower oil
• 1 tsp sesame oil
• a dash of soy sauce

Preparation

• Put all ingredients into a jar with lid. Shake it, shake it, shake it ! Ready !

The duck breast

Ingredients

• 1 duck breast
• 1 heaped tsp Chinese 5-spice
• salt

Preparations

• Score the skin and rub the breast all over with salt and the 5-spice
• Place it skin side down in a cold pan and fry over medium heat for about 6 minutes
• Turn over and cook for another 4 to 5 minutes
• Take it out of the pan and let it rest for 10
• Slice the breast meat in thin slices.

The salad

You can use many variations of vegetables for such a salad. The choice is yours.

Ingredients

• 1 large carrot, peeled and grated
• my pickled cucumber (you can use fresh cucumber and slice in fine batons)
• 200 grs (or thereabouts) beansprouts. You can use them raw or slightly blanched.
• a piece of both red and green pepper, sliced in thin batons.
• red or green chilli (to taste),  sliced in rings at an angle
• a handful of cooked rice noodles (cooled)
• 1 or 2 spring onions, sliced at an angle
• coriander leaves

Preparation

• Put all the ingredients (except the coriander) into a bowl and mix it well with the dressing.
• Leave to stand for at least 15 minutes.
• I arranged some lettuce leaves on a plate before spooning on some of the salad.
• Add the sliced duck breast.
• Sprinkle with some coriander and drizzle with sweet chilli sauce (if you have it)

Thinly sliced white cabbage and radishes would be a great addition too.

This recipe is enough for 2 servings as a lunch or dinner even. You can easily adapt the quantities  to your needs.

I was on my own when I made this - Bert was away (haha !). The next day I served myself the second portion like this :

And if you are vegetarian, you can always use some marinated tofu instead of duck, of course.

Have a good weekend all !
Patricia xxx...x

Celeriac Risotto and Scallops

I live by the sea and unless I go out for a dive (which I never do by the way), there is no scallop to be found for me to buy anywhere near.
Luck would have it that I found frozen ones in Lidl. I bought two packages as it is only a temporary article. Don't sneer ! Lidl is the only one that delivers on price/quality here in the area and where possible, their products are local (as in Irish). Again, don't sneer ! Frozen scallops are great if you treat them well.
Treat them well by defrosting them slowly. Dry them off properly with kitchen paper, et voilà, ready to use.

I had bought them way before Christmas and was contemplating how I would be serving them. I came across a photo on Pinterest and even though the link was broken it had the ingredients listed for scallops with parmesan risotto. I did my own thing, as you do. Not my first time cooking risotto or scallops.

Ingredients for 2 greedy buggers

• 1/4 celeriac, peeled and cubed small

• 250 ml chicken or veggie stock
• 1 onion, finely chopped
• 1 fat garlic clove, grated
• 3 tbsp olive oil
• 2 cups Arborio rice
• 250 ml white wine (dry)
• 750 ml chicken or veggie stock, keeping it on the hob at simmering point.
• 2 handfuls of grated parmesan
• salt and black pepper
• 12 scallops
• salt and black pepper
• 1 heaped tbsp butter

Preparation

• Start with cooking the celeriac in 250 ml stock till tender.
• Use a stick blender or food processor to puree the celeriac. Set aside.

• Sautee the onions in the olive oil till translucent. 
• Add the garlic and the rice.
• Stir and coat the rice grains in the oil.
• Add the white wine and stir till it has evaporated/ soaked up by the rice.
• Pour in ladle per ladle of hot stock and keep stirring to prevent anything sticking to  burn the bottom of the pan and to release the starch in the rice, which makes it creamy. Each ladle needs to be evaporated before the next one goes in. Do this on a low setting.
• Keep going till the rice is cooked through but still al dente. I have to admit that I needed a bit extra water as I didn't use Arborio, but another unspecified risotto rice which takes much longer to cook through.
• Add in the pureed celeriac and heat through.
• Take off the heat and stir in the cheese.
• Season with salt and pepper to taste.
• Cover with lid and set aside.
• In a frying pan melt and slightly brown the butter.
• Season the scallops and sear in the pan, 1 minute on each side.
• Serve the risotto on plates (warmed), delicately put the scallops on top and don't forget the cooking juices from the pan (coz that's the best bit, I tell ya)

Delicately, for the picture.

Then add some more and tuck in.

Patricia xxx...x

Poached Chicken

Ingredients

• 1 whole chicken (preferably free range or organic)
• 1 onion, peeled and quartered
• 3 celery stalks, washed and cut into 4
• 1 large carrot, washed or peeled, quartered
• 1 fennel bulb, washed and quartered
• a handful of parsley stalks
• 4 bay leaves
• a few sprigs of thyme
• 1 lemon, sliced
• 1 tbsp black pepper corns
• 1 tbsp coarse sea salt

Method
It is dead easy.

The carrots here are hiding at the bottom. You'll just have to take my word for it.

• put the chicken in a cooking pot, large enough to contain all ingredients plus water
• arrange all other ingredients around and over the chicken
• cover with cold water
• bring to the boil
• turn down the heat, and let it simmer ! for about 1 hour.

• take the chicken out of the stock straight away and transfer to a plate or shallow dish.

• Drain the stock through a colander and use it for soups, sauces, gravy...The vegetables are for the chooks.
• Pick the meat off the bones while still hot/warm. It'll come off easier than when it is cold.

Use the succulent meat for salad, sandwich, soup, ragout, chicken pie

Skin and cartilage  for the dogs

Discard of the bones. Bin or compost.

And there you have it. Simple and doesn't take a lot of effort. You'll get quite a few meals out of this.

Patricia xxx...x

Smokey Meatloaf

Why do I forget about the existence of meatloaf for yonks on end ? Is it because it has grown out of fashion since, I don't know, the seventies ?  You don't come across recipes in food magazines, on the menu in restaurants, pubs or featured on cooking programs on TV.  Of course you'll find recipes on the internet, if you have had an epiphany all of a sudden and go looking for them.
I had such an epiphany the other day when I had already taken minced beef out of the freezer, meant for burgers. I didn't have an appetite for burgers and then I  noticed our fresh chorizo sausages in the freezer. Meatloaf !  I also grabbed a packet of smoked bacon while I had my head stuck in there.
You can go in so many directions with flavours. It is lovely straight (or after a 5 minute rest) out of the oven as part of your main meal or cold the next day with a salad or between two slices of bread.

Here is my recipe for smokey meatloaf.


Ingredients

• knob of butter and a gluck of olive oil
• 1 large carrot, peeled and grated
• 1 medium onion, peeled and finely chopped
• 1 cup of celery chopped (1 cup, but depending on the size of your hand, I'd say 2 handfuls)
• 2 garlic cloves, peeled and grated
• 1 bay leaf
• a few sprigs of thyme and oregano (woody stalks removed) chopped
• 800 gr minced beef
• 600 gr chorizo sausages, skins removed
• 4 slices of white bread, in pieces, soaked in 100 ml milk
• 1/2 tsp (or more) smoked paprika
• 1 tbsp proveçal herb mix (I have loads of it so I bung it in whenever or wherever)
• a handful of chopped parsley
• a good grating of nutmeg, about 1/2 tsp
• 1 heaped tsp salt
• 1 heaped tsp black pepper
• 2 eggs
• smoked bacon, to line the dish. Streaky is better, but I grabbed the back bacon first. 

Method

• Heat the oil and butter in a pan and sautee the celery, onion, carrots with the garlic, bay leaf, oregano and thyme. Stir regularly and cover with lid. The vegetables need to be translucent and tender.
• Leave to cool and take out that blimmin' bay leaf.
• Bring all ingredients (except bacon, of course) together in a bowl (glass or whatever), dive in with your hands and mix well.
• Line the bottom of an ovenproof dish with bacon and fill with the meat mixture. Press down well and cover with more bacon.

• Put the dish in a preheated oven 200°C (fan assisted) turn back the temp to 180°C after 15 minutes and bake for a further 45 minutes or until the juices run clear. If you have a thermometer, the internal heat should be around 70°C.
• Leave to set for 10 minutes and pour off excess fat.

• Scoff the crispy bacon that is on top quickly. Or put it aside to serve with your meal.

• I turned the meat upside down on a plate to reveal the 'other' bacon, so no one is any the wiser about the crispy slices.
• Cut chunky slices and serve however you wish.

The texture of the warm meatloaf is less dense, thus more delicate in comparison with the fridge cold specimen.

I made enough to put some in the freezer to consume at a later date. With the run up to Christmas it is always good to have some food ready to go.

I suggest you do the same. You'll thank me for it later in December. 

Have a grand ol' weekend.

Patricia xxx...x