Red Sky, Crimson Tomatoes

Last week I was considering re-naming myself the "King of the Gypsies" as during the course of that week my working life and, part of my personal life, had taken me to two cities, two towns and two villages. These locations were largely ones that were once epicentres of classic British Industry while the exception to the rule was previously famous for lead mining but had now re-invented itself as a countrified attraction for tourists.

Needless to say by the time a Friday so wet it could have fooled one into thinking it was the monsoon season rolled round, I was in need of a stiff brew and a well-earned lie down in a darkened room. However before I did that I perused the fridge and the cupboards, not to mention my recipe books, to work out what I was going to be cooking over the weekend and the upcoming working week. I also noticed I had lots of overripe tomatoes that needed using up and elected to turn these into a soup.

Tomato soup is often seen as a tired recipe and one that is over-familiar to millions. It's true to say that often the canned version is something that many people keep at the back of their cupboard in case of a food shortage. I decided to dispel that myth with a tomato soup recipe that contains more taste than your average canned soup recipe. The ingredients were as follows:

5 Tomatoes cut into cubes.
6 Spring Onions, topped, tailed and sliced finely. 
Teaspoon of Oregano.
Teaspoon of Paprika.
Teaspoon of Tomato Purée
Clove of Garlic, topped, tailed, peeled and sliced finely.
A quarter of a pint of Vegetable Stock
Fresh Basil leaves to garnish.

On the player was some music by a band that suffers from the same over-familiarity as canned Tomato Soup. The band was Status Quo. They started their career as a psychedelic act before stepping into the blues and then settling on their most well-known incarnation as purveyors of twelve-bar boogie that you can easily shake a tail feather to. Despite never breaking the United States they have managed to sell around 118 million records worldwide. 

The record on the player was their recent unplugged effort "Aquostic (Stripped Bare)". Although it was released twenty years after the "unplugged" boom of well-known artists releasing unplugged albums peaked, this record has plenty to recommend it. It also dispels the popular myth that the band have been playing the same three chords on their electric guitars since time immemorial. The album sheds new light on the likes of "Pictures of Matchstick Men" and their unique cover of "Rockin' All Over the World" among many other songs on this strong set, which shows the surprising versatility of their back catalogue. 

So the soup, the method was as follows:

1. Sweat the Tomatoes, Spring Onions, Tomato Puree, Garlic and Herbs in Olive Oil in a saucepan on a medium heat for thirty minutes so the juice of the Tomatoes stews. Make sure to stir the ingredients regularly to stop them sticking to the bottom of the saucepan. 

2. Add the Vegetable Stock and leave to simmer for twenty minutes. 

3. Take the saucepan off the heat and leave it to cool off for an hour. 

4. Blend ingredients on the highest setting on your blender. 

5. Add half the Fresh Basil to the Soup and warm the Soup through.

6. Serve in bowls and garnish the bowls with the rest of the Fresh Basil. 

I consumed the Soup the following day and found the herbs, especially the Basil, gave the soup a fresh flavour that was enriched by the overripe Tomatoes,Garlic and Spring Onions. Certainly this recipe showed that Tomato soup can be so much more than that unwanted tin lurking at the back of your cupboard or in the bargain bin at the supermarket. 

Plenty of Basil to top off this soup.

Craft Ale Steak Pie For Vegetarians

It was a Saturday in May towards the end of the second decade of the twenty-first century. The flowers bloomed in the fields and verges near to my home, while the plentiful leaves of the branches of the trees formed a lush, green cloak . The butterflies flitted lazily over fields festooned with Dandelions and Buttercups while the Warblers squeezed out melodies from the tops of trees and the depths of the hedgerows. Summer was on its way, no question about that.

It was a weekend to just be. An enjoyable Thursday Night round of Golf followed by an explosive curry had seen me saunter through Friday and the tiredness was now catching up with me. I knew it was important to save energy as I was pushing myself hard at work and needed to power up for the working week to come. However in pushing myself hard professionally new doors had opened over the last sixteen months and I had been able to re-connect with the hungry twenty-one year old who was so keen to choose the profession I was now a part of.

I fancied making a pie for tea. Specifically a pie flavoured by the delicious Craft Lager that good friends of mine I had seen the previous month, and am looking forward to seeing this month and the one that follows it, had turned me onto. Their taste in alcohol, as with their taste in music, is impeccable has opened up many exciting flavours and sounds to me over the years.

On the player was R.E.M's flawless 1985 record "Fables of the Reconstruction". The recording of the record was difficult for the band and they nearly split up. It was recorded in the UK with class producer Joe Boyd, who's impressive production CV included some exciting early Fairport Convention Albums, the groundbreaking first Pink Floyd Single and Nick Drake's seminal first two albums.

The present record includes the bouncy thud of "Driver 8" which is held together by spindly guitars and a bass that sounds as heavy as a ship's anchor. Another of many highlights is the reflective, folky "Maps and Legends". My advice readers, if you want a copy of this album, is to try and purchase the version with five bonus tracks that include three non-album rarities and compelling live cuts of the two tracks I previously mentioned.

My aim for this pie was to get the feel of a rich meat pie without a lot of the unhealthy ingredients that normally go with that. That's why I used Unsalted Butter in the Pastry and Vegetarian Steak Strips instead of real beef for example.

The ingredients for this pie were:

Shortcrust Pastry made from 30 ounces of Plain Flour and Fifteen Ounces of Unsalted Butter.
One White Onion- peeled, topped, tailed and diced.
Two Carrots- topped, tailed, peeled and cubed.
Two New Potatoes- peeled and sliced width-ways.
Half a Pint of Craft Lager- such as Pistonhead Lager for example.
A tablespoon of Tomato Puree.
Two Tomatoes- cut into cubes.
A teaspoon of dried Parsley.
A teaspoon of Mustard Seeds.
Fifteen Ounces of Quorn Steak Strips.
Fifteen Ounces of Pui Lentils.

The method was as follows:

1. I fried the Onion, Carrots, Potatoes, Tomatoes, Parsley, Mustard Seeds, Tomato Puree and Steak Strips on a medium heat for twenty minutes. To help the ingredients cook without sticking or burning, I fried them in Olive Oil in my Le Cresceut Dish with the lid on, apart from the times I stirred the ingredients at regular intervals.

2. After twenty minutes I added the Craft Lager to the Le Cresceut and simmered everything on the hob with the lid of the Le Cresceut on for a further twenty minutes.

3. While the ingredients were cooking in the Le Cresceut I boiled the Pui Lentils in a saucepan of water with the lid on for forty minutes.

4. While the Lentils and the Le Cresceut ingredients were cooking I made the Pastry using the usual method of rubbing the Flour and Butter together to form a mixture that was consistent with breadcrumbs. Then I mixed all this together with two tablespoons of Almond Milk. After that I put the Pastry to chill in the fridge as the other ingredients continued to cook.

5. When the Pui Lentils had cooked, I added them to the Le Cresceut and turned the heat off from under the Le Cresceut.

6. I then greased a  25 centimetre wide pie dish, that was five centimetres deep. Then I rolled out two thirds of the Pastry and lined the bottom and sides of the dish with it. Then I added the Pui Lentils and the contents of the Le Cresceut dish and spread them evenly throughout the pie dish. Next I rolled out the other third of the pastry and lay it over the top of the pie dish while sealing the edges of the Pastry to make the Pie pretty airtight.

7. I then baked the pie for 40 minutes on Gas Mark Five, after which I removed it from the oven, sliced it and served some of the pieces.

This particular craft lager had a very tangy taste that pervaded the pie in a positive way. This was complimented by the richness of the protein filled Pui Lentils, Carrots and Potatoes. Although I used to love Steak and Kidney Pie when I was a kid, this recipe meant I don't miss that particular recipe at all.

Being Green on Bank Holiday

There was genuine heat on Bank Holiday Sunday. It was the kind of the heat that seems to build up from out of the Earth as the day goes on before enveloping you in a sweaty cloud. The Dogg and I had seen something shiny, rare and green at a site close to our home that had been out of bounds for years, until recently, because of legal wrangles.

On our return I knew my parents were coming over for tea and also to drink some whisky with me to commemorate what would have been my late Granddad's 91st Birthday.

On the menu was something light and vegetarian in the form of a tart with thin shortcrust pastry and lots of Green Vegetables among its ingredients.

On the player was an energetic live album from 2002 by evergreen Folk-Rock act Fairport Convention called "From Cropredy to Portmerion". Standout tracks on this one include the mournful, emotive tale of a battle in the English Civil War that is "Red and Gold" a butt-kicking medley that features the classic "Matty Groves" as its centrepiece and a rousing encore of the timeless "Meet on the Ledge".

The ingredients you need to try this one at home are as follows:

For the Shortcrust Pastry

Twelve Ounces of Plain Flour.
Six Ounces of Unsalted Butter.
Two tablespoons of Almond Milk.

For the filling:

Eight Ounces of Low Fat Hummus.
A can of Chickpeas.
Ten thin sticks of Asparagus.
Four Ounces of Samphire.
Four Ounces of Rocket.
Three Ounces of Peas.
One Ounce of Chives.
One Ounce of Grated Parmesan.

The method was as follows:

1. The night before I made the pastry base by rubbing the Butter and Flour together until it resembled breadcrumbs. Then I used the Almond Milk to bind it together. Then I kneaded the Pastry, rolled it out and spread it evenly to a greased pie dish about twenty-five centimetres wide and five centimetres deep. I left the pastry  in the dish overnight in the fridge to help it solidify.

2. About an hour and a half before my parents arrived on the Sunday I cut up the Asparagus finely and added it, the Samphire, Rocket, Peas, Chives and Chickpeas to my Le Cresceut and fried them on a medium heat in Olive Oil on the hob for about thirty minutes.

3. While the Green Vegetables were frying up with the Chickpeas I spread the Humus evenly over the pastry that was spread over the pie dish.

4. After the Green Vegetables were ready I added them, with the Chickpeas, to the pie dish and spread them evenly. Next I grated the Parmesan over the top.

5. I cooked the tart on Gas Mark Five for twenty minutes.

I served the Tart with a side of Fresh Rocket and Pine Nuts. The Samphire, which is native to Israel and looks like the fronds of a Pine Tree, has a flavoursome and salty taste that enhanced this dish. The other Green Vegetables gave it a freshness that was offset by the surprisingly rich textures of the Hummus and the Parmesan. The thin pastry meanwhile meant that this wasn't a stodgy dish and suited the tropical conditions perfectly.

It was a good way to line the stomach prior to us cracking open the fifty per cent strength whisky that we used to drink to my Granddad's Memory.

Lots of innovative Green Ingredients can be found in this recipe.

Butter Chicken for Vegetarians

It was the end of April and the chilly, wet weather had returned. I made the most of the situation by having a wander down to my old snooker club, rejoining it and having a few frames. Later on, myself, a very good friend of mine and his very pleasant tag time partner hit town and dined out at a Greek Restaurant.

The next morning the Dogg and I headed out to one of the highest places in the county for a walk that took in heath lands, the remains of an ancient chapel, farms, a reservoir and dark, damp woodland.

On player when we got home was some typically mellow Sunday music in the form of Richard Hawley's sophomore effort from 2003 "Lowedges". I only started listening to Hawley seriously at the end of 2016 but he has quickly blossomed into one of my favourite artists. I think part of the reason is that he is from and his albums are largely about his home city of Sheffield. It's a place that's close to my own heart because of many personal and professional connections with the city. In fact the album takes its name from a part of Sheffield where a relative of mine used to live.

The album contains lots of fully formed songs with brooding lyrics and restrained performances that blend electric and acoustic guitars in a very measured way.

The recipe I made for tea was inspired by the popular Butter Chicken recipes I have consumed at numerous curry houses over the years. It's a dish that's hard to do well as often it can be too rich. The only place I have been that gets the right balance of richness and flavour is a local Gurkha Restaurant.

I decided to put my own slant on the dish by substituting chicken for Quorn style chicken fillets and pieces.

The ingredients were as follows:

The Butter Chicken itself:

• One Quorn Chicken Fillet.
• Eight Ounces of Quorn Chicken Pieces.
• Two garlic cloves, peeled and finely sliced
• Four square centimetres of root Ginger, peeled and cut into small cubes
• A teaspoon of  Hot Chili powder.
• The juice of half a Lemon.
• A quarter of a pint of zero fat Greek Yoghurt. 
• A teaspoon of Garam Masala.
• A teaspoon of Ground Turmeric
• A teaspoon of Ground Cumin. 
• Four tablespoons of Olive Oil. 

The Sauce

Four Ounces of Unsalted Butter. 

Two Garlic Cloves, peeled and finely sliced.

Four Centimetres squared of Root Ginger, peeled and finely chopped into small cubes.

Two Cardamon Seeds.

One teaspoon of Ground Coriander

One teaspoon of Garam Masala.

One teaspoon of Ground Turmeric.

One teaspoon of Hot Chili Powder.

A tablespoon of Tomato Puree with Chili.

The juice of Half a Lemon. 

A quarter of a pint of zero fat Greek Yoghurt. 

A chopped Lettuce Leaf to Garnish. 

The way I prepared it was as follows:

1. I fried the "Butter Chicken" ingredients in my Le Cresceut with the lid on the Le Cresceut on a medium heat for thirty-five minutes. I stirred them regularly to ensure they didn't stick and to make sure the flavours blended properly.

2. After the above ingredients had been frying for about ten minutes I prepared the ingredients for the sauce. I then melted the Butter in a frying pan on the hob before adding all the other ingredients but the Greek Yoghurt and fried them for ten minutes. Then I added the Greek Yogurt and stirred it in thoroughly. I then left the sauce to warm through on the hob for a further ten minutes.

3. After "Butter Chicken" and the Sauce had cooked through for the correct length of time I served them with some boiled White Rice.

4. I put the "Butter Chicken" on top of the Rice on a plate, then added the Sauce and Lettuce Leaves to Garnish.

The dish was flavoursome rather than rich as the Yoghurt was zero fat and the Lemon, Fresh Ginger and wide variety of spices gave it a spicy taste that wasn't overpowering.

Going for Gold: somewhere under that low fat sauce are the Quorn Pieces