New Baconcy

 White Fish and Bacon are a combination that traditionally goes together very well. Recently we acquired some back Bacon Rashers from the wonderful local farm shop at Stretton Hall, see their website at: (2) Stretton Hall Farm Shop | Facebook for more about them. 

Prior to making to dish we had prepared the garden and set out the seeds we were going to grow for this summer's vegetable garden project. On the player was the downbeat, claustrophobic thud of the Manic Street Preachers 1994 offering "The Holy Bible". It can be heard at: Manic Street Preachers The Holy Bible (1994) - YouTube . It's the last album to feature contributions from guitarist Richey Edwards who vanished in mysterious circumstances not long after its release. 

To make this dish you need the following ingredients:

Six Rashers of Back Bacon.

Two Hundred Grams of Samphire.

Three Mooli Radish, peeled, topped and tailed and sliced thinly. We used some that had been freshly grown out of my garden. 

Two Cod Fillets.

A head of Broccoli, cut into small florets.

This one is a simple recipe to make and it goes like this. 

1. Layer the Broccoli florets across the bottom of a steaming pan. 

2. Put the Cod Fillets on top of them. 

3. Steam for thirty minutes.

4. Meanwhile fry the Mooli Radish and Samphire on a medium heat for ten minutes. 

5. Add the Bacon and continue to fry lightly for another ten minutes.

The moist and succulent feel of the Cod offsets the sharp taste of the Mooli Radish and salty texture of the Samphire and the Bacon making this a tasteful combination for all.

Broccoli and Roll over you

 One of the great joys of Lockdown has been the discovery of growing my own vegetables from scratch. After nursing some Ironman Broccoli through a very cold winter, which involved a lot of night time gardening after work, I harvested it just as the clocks changed for British Summertime and then soaked it in hot water to ensure it was clean. 

We decided to use the Broccoli in some soup with an unconventional ingredient:

A head of Fresh Broccoli that's been homegrown.

One large White Potato, peeled and cubed. 

One hundred and twenty-five grams of fresh Garden Peas. 

A quarter of a pint of Beef Stock. 

One hundred and twenty-five grams of Edami Beans something that doesn't normally get associated with these kind of ingredients for a soup. 

Some Charcoal Cheese, we sourced ours from Stretton Hall Farm Shop at Stretton Hall Farm Shop | Facebook

We also went for something a little unconventional in our soundtrack with the all girl punk band the Slits jagged and wonderful album "Cut". Check it out at: The Slits - Cut (full album) - YouTube 

This Soup was deceptively simple to make as follows:

1. Sweat the Broccoli and Potato in a Le Cresceut for around twenty minutes on a medium heat. 

2. Add the Peas, Edami Beans and Beef Stock and simmer for a further twenty-five minutes. 

3. Blend the soup and sprinkle some Charcoal Cheese in it before serving. 

Broccoli and Potato are known to go together well and the  freshly picked Broccoli certainly dominated this dish while the fresh peas made it feel like summer was not far away. The Edami beans also offered a gravelly texture and a lot of protein. 

#sourkrautsausage

 A line from the film "Lawnmower Man" about "taking my work back underground" heralded the start of the Prodigy's Second Album "Music for the Jilted Generation". The record is a mix of claustrophobic and tinny garage that is interspersed with some epic, sweeping ambience that foreshadows clearly the music of such present artists as Darren Styles. Although it was released in 1994, it's an album that still sounds like it could have been released yesterday. Check it out at: The Prodigy - Music for the Jilted Generation full album - YouTube

It was on the player as we decided to make a Sour Kraut recipe using some Cabbage that had survived through the winter months. It was to be served as a side with some grilled Sage Sausages sourced from Stretton Hall Farm: Stretton Hall Farm Shop | Facebook and some home baked bread. 

The full ingredients are: 

Five large leaves of a green Garden Cabbage, shredded finely. 

Three Diced Shallots.

Three Diced Cloves of Garlic. 

A fresh Yellow Pepper, we picked one that had been growing in the Conservatory, that has been de-cored and sliced thinly. 

Two tablespoons of Caraway Seeds.

A tablespoon of Brown Sugar.

Half a pint of Beef Stock. 

The method is:

1. Fry the Garlic, Shallots, Pepper, Brown Sugar and the Caraway Seeds for ten minutes until the Shallots become caramelised. 

2. Add the Beef Stock and Cabbage and simmer for around twenty minutes until the Stock has been absorbed into the other ingredients.

3. Serve as a filling to the Sausage Sandwiches. 

This take on Sour Kraut comes from a Bavarian recipe and is sweet but not too sweet because of the earthy Caraway Seeds while the Cabbage had a wild taste and texture that is only found in homegrown Cabbage and gets lost in the supermarket version. 

The Charcoal Burner

A Sunday full of light and shade had shards of bright sunlight, a coffee for two, rehabilitation for the Dogg's muscle strain and an exotic new frittata. 

On the player was Jeff Wayne's Musical version of HG Wells' apocalyptic novel "The War of the Worlds". It is a piece that shows how brightness can rise ultimately from seemingly inevitable defeat and so is highly relatable for many of us today.

The ingredients to make this recipe are as follows:

4 Duck Eggs

100 grams of Kale

6 Basil Leaves

2 Tomatoes cut into half.

A pinch of White Pepper.

0.1 litres of Skimmed Milk.

Fifty Grams of Charcoal Cheese cut into small pieces.

The method to make this recipe goes like this:

1. Beat the Duck Eggs together in a measuring jug until they are fully blended. 

2. Fry the Kale in a frying pan in some sunflower oil on a medium heat for around 10 minutes stirring frequently to avoid it being burned. 

3. Add the Duck Eggs, Milk, Tomato, Basil and White Pepper. Split the Tomato evenly over the top of the Frittata.

4. Cook on the hob for around ten minutes using spatula to get under the Frittata to save it from sticking as it warms through. 

5. Scatter the Charcoal Cheese over the the Frittata.

6. Remove the frying pan from the hob, keeping the Frittata in there, and put it under grill on a low heat for two minutes prior to serving. 

The Kale was juicy yet crunchy while the Duck Eggs carry a richness and protein to fortify us through a wild March. The Charcoal Cheese meanwhile is like no cheese I've ever tasted with the charcoal itself being a good aid to the immune system. 

And Soup and I

Two soups eat as one

The ides of March was a time in the month that, when the Romans were around, was seen as a time to settle debts and the ides of March are seen in folklore to be a time of the year to be wary of. Yesterday seemed to live up to that at first as typhoon style rain battered the Western Wall of my house while I waited anxiously to go on a wander with the most irreplaceable part of the band.

To fuel us up for a walk in the hills in the west  I decided to prepare a bright Beetroot Soup. On the player was Yes' dynamic "Keys to Ascension" Box Set that covered several re-union shows the band had with star keyboardist Rick Wakemen and wonderful new studio tracks the were the best the band had forged since their seventies heyday. 

The Recipe

Three Beetroots, topped, tailed, scrubbed clean and then cubed.

The leaves and stems of the three Beetroots. 

Three Cloves of Garlic, topped, tailed, peeled thinly sliced. 

One Hundred Grams of Fresh Root Ginger, peeled and thinly sliced. 

One small Red Chilli cut into minute pieces.

Half a pint of Vegetable Stock

The Method

1. Fry the Beetroot Pieces, Beetroot Leaves, Stems, Garlic Cloves, Ginger and the Chilli in sunflower oil on a medium heat in a deep sauce pan for ten minutes stirring regularly.

2. Add the Vegetable Stock and simmer for one hour.

3. Blend and serve or put in a flask to take with you on a walk to keep you warm. 

The ratio Ginger and the Chilli made sure the heat of the soup was evenly distributed while the sweet, earthy taste of the Beetroot gave the recipe real body. 

We took the soup to a place out in the west where the skies were wild and the horizons showed us, wild, distant, untamed but somehow forbidden countryside. There we took our cups of soup and drank our health and to the future adventures and wild wonders that we would experience. 

Orange Spring

The sun was shining, the sky a relaxing blue glow as we finished a long walk at the end of February during a spell of fake spring. On the way to the walk I had picked up some chicken fillets from the local farm shop, where I had also been door-stepped by an old acquaintance who wore her surgical mask like a beleaguered bandido. 

I used the chicken fillets to make a new recipe that featured a healthy amount of fresh orange juice. The ingredients are as follows:

For the marinated chicken fillets:

Two Chicken Fillets.

A tablespoon of Dried Tarragon.

The juice of one Orange. 

For the Butter Sauce

The juice of one Orange.

One Hundred Grams of Unsalted Butter.

A teaspoon of Fennel Seeds. 

For the White Sauce

The grated rind of one Orange.

One Hundred Grams of Unsalted Butter. 

A tablespoon of Cornflour. 

A quarter of a pint of Skimmed Milk. 

As a side dish

A head of Brocolli and some Kale steamed for thirty minutes prior to serving. 

On the player as I started the work on this dish was Emerson, Lake and Palmer's grand and ambitious effort "Works Volume 1". It features everything from a Piano Concerto, lots of obscure love ballads, Jazz Jams and delicate classical interpretations to barnstorming prog rock. All conjured up by three blokes. There's not been a hit album like it since. If you fancy an adventure then check it out at: Emerson, Lake and Palmer- “Works, Volume 1”(full album 1977) - YouTube 

The first job was to marinate the Chicken by rubbing it in Sunflower Oil, the Dried Tarragon and Orange Juice and then placing it on a baking tray and leaving it to cook in the oven for thirty minutes on Gas Mark Five. 

Also steamed for thirty minutes at this time was the Broccoli and Kale. 

I prepared the Butter Sauce by melting the Unsalted Butter in a sauce pan and adding the Fennel Seeds and Orange Juice. Once the Butter had melted I left this to one side until it was time to serve the dish.

Next I melted the Unsalted Butter in another sauce pan, added the grated rind of Orange and the Corn Flour and stirred these all together to form a thick paste. Then I gradually added the Milk to the pan, while keeping it on a medium heat, and stirring it until I had a thick sauce.

I served the dish by putting the Chicken Fillets on plates and pouring the Butter Sauce over them. Next I added the Broccoli and Kale and poured the White Orange Rind Sauce over them. Chicken, Tarragon, Fennel and Orange are flavours that go together well as does White Orange Rind Sauce Broccoli and Kale. There was just the right amount of Orange Juice on the Butter Sauce and the Chicken Fillets and the White Sauce had the rich flavour of a fruity cheese. 

Thai-phew

When restaurants are closed during lockdown, albeit some are serving takeaways, it's easy to get uninspired with home cooking and stick to the same old recipes. At the end of January I revived memories of a lovely Thai meal I had on the birthday of someone who came from nowhere to be a cool and inspiring presence after the best part of twenty years away. 

The restaurant we went to was a small yet popular venue and I had to do my best with my powers of persuasion to get us a table for two at short notice. I remember consuming a lot of noodles with plenty of spice but most importantly I remember the dynamic company. 

With Kiss' heavy yet melodic "Alive 3" on the player I set to work. There's nothing like some pounding drums, the sound of a lively crowd, thrashing guitars and some chant-along anthems to power through a cooking session. 

The ingredients for the Thai Curry I chose to make are as follows:

 3 Sweet Potatoes , peeled, topped and tailed and sliced width-ways. Then steamed for around thirty minutes to soften them. 

Steamed Cod Fillet. If steamed from chilled steam for twenty minutes. If steamed from frozen steam for 30 minutes.

1 Diced Green Pepper

2 Shallot, peeled, topped, tailed and diced.

4 Kaffir Lime Leaves

1 small Red Chilli (optional)

200 gram Red Thai Curry Paste

Juice of 2 Limes

Six Fresh Basil Leaves

100 grams of Noodles

400 ml Coconut Milk 

110gram Fresh Spinach 

Sesame Oil to fry. 

The way this one is made is as follows: 

1. Start the Sweet Potato and Cod steaming for the suggested times shown above. 

2. In a deep frying pan or wok pour some sesame oil and warm it gently on a low heat. 

3. Add the Green Pepper, Shallot, Lime Leaves and Chilli (if using) and shallow fry for around fifteen minutes stirring regularly to stop the ingredients burning. 

4. Put into the pan the Lime Juice, Basil Leaves, Noodles and Thai Curry Paste. Stir all those ingredients together and fry for another twenty minutes until the noodles start to become soft. Be sure to keep stirring regularly to avoid the ingredients burning and sticking to the pan as before. 

5. Add the Sweet Potatoes and Cod once they have been steamed and stir in. Take the opportunity to gently slice the Cod with the stirring spoon so the Cod pieces are spread evenly throughout the curry mixture.

6. The Coconut Milk and Fresh Spinach. Simmer for around ten minutes until the Spinach shrinks a little and the Noodles are fully soft. Then serve.

What makes this recipe special is the mixture of the sharp Thai Curry Paste, Sourness of the Lime Juice and Lime Leaves and the richness of the Coconut Milk. It made sure that once again I was taken back to that evening where the light jumped out of the shadows and the evening was like a wonderful, crazy dream.