September 20th, 2009
Serves 2
- 220g fresh tagliatelli
- 100g prawns
- 100g smoked salmon, shredded
- 150ml single cream
- ground black pepper
- a pinch of salt
- fresh parsley, chopped
- two glugs of olive oil
Add the tagliatelli to a large pan of salted boiling water; add a dash of olive oil to prevent the tagliatelli from sticking together and cook till al dente, around 3 minutes.
Meanwhile, in another saucepan add a glug of olive oil and a knob of butter, let this melt gently on a low heat on the hob, then put in the prawns and cook for a couple of minutes. Add to this the salmon and cook through gently for another 3-4 minutes, turning with a spoon.
Pour the single cream into the prawn and salmon mixture, add ground black pepper. Stir and heat through.
Drain the tagliatelli and return to the pan adding another dash of olive oil, stir through. Spoon the pasta into bowls and pour over the prawn and salmon cream sauce. Sprinkle with the freshly chopped parsley and add some more ground pepper.
Quick and delicious !
Tags: pasta, prawns, quick, salmon, seafood, tagliatelli
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June 26th, 2009
Serves 4
- 450g/1lb broccoli florets
- 125g/4 ½ carrotts, peeled and cut into matchsticks
- 125g/4 ½ mange tout, topped and tailed
- 125g/4 ½ baby sweetcorn
- 1 yellow and red pepper, deseeded and sliced into strips
- 2 spring onions, chopped
- 3 garlic cloves, peeled and sliced thinly
- 1in root ginger, peeled and grated
- 3tbs goundnut oil or grapeseed oil
- 2tbs vegetable stock
- 1 tbs oyster sauce
- salt and pepper to season
Heat the oil in a wok, until it begins to smoke. Add the garlic and ginger and fry for 1 minute.
Then add to the wok the broccoli, peppers and carrots, fry for a further 5 minutes. Then stir in the mange tout, baby sweetcorn, add the stock and oyster sauce and cook for a further 3 mins.
Sprinkle over the spring onions, add seasoning and serve immediately.
Tags: broccoli, carrots, main meal, oriental, stir-fry, Vegetarian, wok
Posted in Savouries, Vegetarian | No Comments »
June 25th, 2009
The pestle is the pointy bit.
The mortar and pestle.
I could not be without this piece of equipment. Thing is, spices don’t last very long when ground so the only way to get the true taste from the spices is to buy and store them whole grind them fresh. Toast them briefly on a dry pan, then the grinding is easy.
Pepper – most of my egg recipes, and not a few of my spicy savouries, call for a quantity of pepper that is too much to get out your average pepper mill (you do grind your own pepper, don’t you?).
Mustard – make your own coarse mustard, grind up yellow or black mustard seed until you have a good amount of powder, mix with a little sugar and vinegar – et voilà, moutarde à la Dijonoise.
Pound garlic cloves with salt to get the juices out.
The list could go on and on.
Making spicey Indian food is a wonderful ritual, grind each spice individually and place the piles round a plate as you go.
Avoid cheap mortars, the traditional white porcelain ones are good but you’ll want the biggest you can. I find this heavy Indian brass mortar is perfect for me. I found it at a jumble sale years ago for £2 and i count it amongst my most treasured possessions.
Tags: Dijon mustard, grinding, mortar and pestle, pepper, spices
Posted in Cook’s Essentials | No Comments »
June 25th, 2009
Well this post was going to be some tips on pastry but turned into a picture opportunity;
so Pink’s Pastry Recipe –
This doesn’t have amounts so you nervous cooks out there better look away now.
- flour
- vegetable oil, usually sunflower, my best results have been with cheap vegetable (read rapeseed) oil which I would never normally use for cooking.
- baking powder, 1 tsp per 8 oz flour
- cold water
- 1/2 tsp salt per 8oz flour
and some optional ingredients;
- turmeric, 1 tsp per 8 oz flour, makes a lovely yellow colour.
- mustard seeds for a savoury or sesame seeds for sweet, 1 tbsp
OK, so some method which will explain those missing amounts, pour the oil onto the flour, mixing with a knife as you go, tease with your fingers (saying ‘think light’ to yourself as you do it) until the consistency is like damp fresh breadcrumbs. don’t worry if you go a little too far with the oil – you need far less than you think – it just needs a bit more care rolling out and will make a much flakier pastry.
Now mix in your water a little at a time until you have a firm but not damp ball of pastry. cover and leave for a while to stand.
When you roll the pastry out, it is important to roll what you need in one go, if you work the pastry too much it will become hard and hard pastry is not good.
Anyway, yesterday I made some pastry for a quiche (goat’s cheese, courgette and mushroom) with added turmeric and my friend the robin popped in for a small slice today.
Tags: flour, goat's cheese, pastry, quiche
Posted in Cook’s Essentials, General Waffles | No Comments »
June 22nd, 2009
- 8oz baby broad beans, cooked and allowed to cool
- 1 red onion
- 1 clove of garlic
- 6oz (dry weight) rice, cooked and allowed to cool.
- 2 tbsp olive oil
- 1 tbsp mayonnaise
- 1 tbsp pesto
- 1/2 tbsp parmesan cheese
- handful of pine nuts
Mix everything into a big bowl.
A very simple but effective salad to go with tuna or rissoles and a great way to use up left over rice. We’re cheating a bit using shop-made pesto (FoodieFeasts does ‘cheat’ ingredients too!) but with frozen broad beans it makes a salad you can make at any time of the year.
Tags: broad beans, left-overs, pesto, quick, rice, Salad
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June 18th, 2009
Elderflower Cordial
- 30 Elderflower Heads
- 1 kg Sugar, dissolved in
- 2 pints of water
- 4 lemons, juiced and grated peel
So simple, make the syrup, mix in the lemon juice and peel, add the elderflower and mix. Cover the bowl and leave for 24 hours, pour it through a seive and a funnel into clean bottles.
An elegant Bombay Sapphire Gin bottle makes a great container for the cordial, as I’ve used here.
Some elderflower cordial recipes have a requirement for citric acid but, I thought it would be far easier to make it with just lemons.
Dilute with water to taste, about 8 times
Tags: cordial, Drink, elderflower, june, summer
Posted in Drink | No Comments »
May 14th, 2009
A great recipe, made with 4 eggs it rises to an impressive size.
Serves 4
- 115g/4oz plain flour
- pinch of salt
- ground black pepper
- 4 medium sized eggs
- 300ml/1/2 pnt milk
- sprigs of thyme, leaves removed
- 8 good quality sausages (veggie sausages are good too)
- 2tbsp/30g beef dripping or lard
Preheat oven to 200c/400f/gas 6
To prepare the batter, sift the flour into large bowl. Season with salt and pepper.
Make a well in the centre and break in the eggs. With a wooden spoon beat the eggs into flour. Gradually beat in the milk, until mixture has a creamy consistency. Stir in the thyme leaves. Cover and leave to stand for at least 40mins (2hr ideally..)
While batter is standing, take your ovenproof dish and brown the sausages in the oven for 15mins. When they are a nice golden brown, remove from the oven. Set aside on a plate.
Take the beef dripping or lard and heat in the oven proof dish in the oven for 3-5mns until hot. Add the sausages to the hot dish and then pour in the batter. Return to the oven and cook for 40mins until well risen (mine resembled a duvet!) and golden brown.
Serve and enjoy!
Tags: baked, batter, main course, sausage, savoury
Posted in Savouries | No Comments »
May 10th, 2009
Hi, welcome to the website for Foodies, foodiefeasts.co.uk.
An ad-hoc collection of the best recipes we have found for a modern omniverous cuisine. Some recipes will be our favourite variations of old favourites, some will be brand new dishes (anchovy ice cream anybody?).
Posted in General Waffles | 1 Comment »